US20120125317A1

US20120125317A1 - All-In-One Dutch Oven Cooking System

Info

Publication number: US20120125317A1
Application number: US12/954,569
Authority: US
Inventors: Rick David Caprathe
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-11-24
Filing date: 2010-11-24
Publication date: 2012-05-24

Abstract

The present invention relates to a portable all-in-one cooking system. More specifically it relates to a portable all-in-one Dutch oven cooking system which has a plurality of burners that may be placed on the bottom or top of the Dutch oven so that one or more stacked Dutch ovens may be heated. The cooking system may also serve as a two or more burners cooking stove that can be used with traditional cooking utensils.

Description

BACKGROUND OF THE INVENTION

1. Field of the Invention
The present invention relates to a portable all-in-one cooking system. More specifically it relates to a portable all-in-one Dutch oven cooking system which has a plurality of burners that may be placed on the bottom or top of the Dutch oven so that one or more stacked Dutch Ovens may be heated. The cooking system may also serve as a two or more burners cooking stove that can be used with traditional cooking utensils.
2. Description of Related Art
A Dutch oven is used for outdoor cooking using charcoal, wood, or other flammable materials that are placed under the pot for cooking with heat from the bottom, and/or placed on the top for broiling or oven cooking. To use a Dutch oven, the user must first ignite the flammable materials, typically charcoal, which may require charcoal lighter fluid or a charcoal chimney with an accelerant, such as newspaper, in an area that can safely handle open flames, such as a prepared fire pit, or previously cleared area on the ground. If a wood fire is used, the wood must be gathers, kindling is usually required to start the fire, and the fire must burn down to mostly coals to be useful.
The process to ignite the charcoal, typically takes 20 or more minutes for the charcoal, wood, coal, or other flammable material to be sufficiently hot to be useful. A number of hot coals must be placed under the Dutch oven depending on the heat level required. This requires the use of an implement to pick up or move hot coals, typically metal tongs of long length to help prevent burns. The handling of the coals for ignition and for attempted temperature control leads to safety issues. Another issue encountered in using the charcoals with Dutch oven is ash contamination. The top lid of a Dutch oven has gaps to allow the steam to exit. Having the hot coals on the top lid as well as moving the entire Dutch oven to replace the coals underneath and frequent removal of the lid for food inspection often leads to ash contamination of the food inside the Dutch oven. Furthermore cleaning up the charcoal residue is a messy process. The use of a Dutch oven with charcoal could be arduous, time consuming, messy, expensive, space consuming, and dangerous due to the need to move hot coals. The object of this invention is to improve the Dutch oven cooking experience in all these areas and also serves as a two or more burners cooking stove that can be used with traditional cooking utensils.
Alternative outdoor cooking systems and improvement upon Dutch oven for providing improved outdoor cooking experience is known in the prior art. More specifically, by way of example, U.S. Pat. No. 6,076,451 to Studer, et al. discloses a cooking apparatus for alternately cooking, broiling, or grilling foods in a single vessel. The Dutch oven type cook system has heating fluid in the passageways between the double walls and cooks from the sides, top, and bottom with hot oil. However, the cooking device disclosed in the patent is designed for institutional and commercial kitchen. It is bulky and more costly compared to our invention (the all-in-one Dutch oven cooking system) making it not a good choice for camping use.
U.S. PreGrant Publication No 20070199555 to Gregory discloses a method and portable system for cooking. The portable cooking system has a heating chamber that can fit in multiple Dutch ovens. The system is different from our invention in that our invention may apply direct heat from the top of the Dutch oven for broiling or oven cooking. Although the invention disclosed in this PreGrant publication may also apply charcoal on top of the Dutch oven, the issues encountered for traditional Dutch oven cooking is not overcome.
U.S. Pat. No. 7,367,332 to Mosher II, et al. discloses a folding camping stove. The folding camping stove may be formed in a clamshell configuration, having two clamshells that fold outward to expose at least two cooking surfaces. Because the two stoves are not separable, it cannot be used to heat both bottom and top of the Dutch ovens at the same time.
There is a vast amount of prior art available regarding portable cooking systems, but not many possess the advantages of the Dutch oven nor do they improve upon the shortcomings earlier discussed regarding the cooking experience with the Dutch oven. The cooking system according to the present invention is, therefore, intended to alleviate the problems encountered in the prior art.

SUMMARY OF THE INVENTION

The present invention discloses a portable all-in-one Dutch oven cooking system that uses a burner underneath Dutch oven, between its legs, and another separate burner on top of the Dutch oven lid. Both the top and bottom burners can share a fuel source or have individual sources, such as natural gas, propane, liquid fuel gas. Besides, the cooking system also includes fuel source, transporting means to channel fuel from fuel source to burners, and regulating means to control the fuel flow.
Each burner has a flame bar that is connected to the fuel source via transporting means, a heat deflector between the flame bar and the bottom of the burner to increase the efficiency, a set of airflow cut-offs along the side wall to allow air flow in and mix with fuel, a fuel valve adjustment on the side, a plurality of standoffs for keeping the burner's bottom from direct contact with the cooking surface. The heat deflector may be removed or rotated away to allow heating in both directions for stacked Dutch ovens cooking.
In addition, each burner has a heat non-conducting handles on the side to allow safe adjustment and movement of the burners while in use. The top burner has a hook device to allow it to hook the handle that is part of the Dutch oven lid. The top and bottom burners are designed to nest and connect to each other for easier storage and transportation. In addition, the cooking system may include a temperature sensing device located on the burners that would indicate whether the burners are still producing heat. The cooking system may also include a temperature control system to monitor the temperature inside or outside the Dutch oven and control the fuel delivery system (valve) to maintain a set temperature level.
The means for transporting fuel include tubes, pipes or hoses and may be configured in multiple ways depending on the cooking method, such as, traditional Dutch oven cooking with a burner on the bottom and one on the top. Other cooking methods that are enabled with this system include one burner on bottom of a Dutch oven and another used on top of an additional Dutch oven, or with both burners on top or underneath two Dutch ovens (or traditional cooking utensils). Also this system can be used optionally with grates, such as grill grates and skillets.
The more important features of the invention have thus been outlined in order that the more detailed description that follows may be better understood and in order that the present contribution to the art may better be appreciated. Additional features of the invention will be described hereinafter and will form the subject matter of the claims that follow.
Before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details of construction and the arrangements of the components set forth in the following description or illustrated in the drawings. The invention is capable of other embodiments and of being practiced and carried out in various ways. Also it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting.
As such, those skilled in the art will appreciate that the conception, upon which this disclosure is based, may readily be utilized as a basis for the designing of other structures, methods and systems for carrying out the several purposes of the present invention. It is important, therefore, that the claims be regarded as including such equivalent constructions insofar as they do not depart from the spirit and scope of the present invention.
The foregoing has outlined, rather broadly, the preferred feature of the present invention so that those skilled in the art may better understand the detailed description of the invention that follows. Additional features of the invention will be described hereinafter that form the subject of the claims of the invention. Those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiment as a basis for designing or modifying other structures for carrying out the same purposes of the present invention and that such other structures do not depart from the spirit and scope of the invention in its broadest form.

BRIEF DESCRIPTION OF THE DRAWINGS

Other aspects, features, and advantages of the present invention will become more fully apparent from the following detailed description, the appended claim, and the accompanying drawings in which similar elements are given similar reference numerals.

FIG. 1 is a top perspective view of one embodiment of the cooking system.

FIG. 2 is a side perspective view of one embodiment of the cooking system.

FIG. 3 is a detail view of example configurations of Flame Bar.

FIG. 4 is a detail view of example heat shield or deflector.

FIG. 5 a is a side perspective view of one embodiment of the cooking system which is in its operative cooking position where one burner is on the bottom and one is on the top of the Dutch oven.

FIG. 5 b is a side perspective view of one embodiment of the cooking system which is in its operative position where both the burners are laid flat and used with traditional pots and pans as a conventional stove top.

FIG. 5 c is a side perspective view of one embodiment of the cooking system which is in its operating position where one burner is on bottom of a Dutch Oven and another burner is on top of an additional Dutch oven.

DESCRIPTION OF THE PREFERRED EMBODIMENT

FIGS. 1 and 2 show an all-in-one Dutch Oven Cooking System in accordance with an embodiment of the present invention. Instead of using coals to provide heat, said cooking system uses a burner that fits underneath Dutch oven (bottom burner), between its legs, and another separate burner on top of the Dutch Oven lid (top burner). The burners can share a fuel source or have individual sources, such as natural gas, propane, liquid fuel gas. FIG. 1 illustrates a top perspective view and FIG. 2 illustrates a side perspective view of the embodiment of said cooking system 1. The cooking system 1 includes a burner assembly 2 (top burner 2 a, a bottom burner 2 b), fuel source 3 and transporting means (such as tubes, pipes, or hoses) 4 for channeling fuel from fuel source 3 to burner assembly 2. In this embodiment, both burners share the same fuel supply using a T type connector 5. The fuel source 3 may be controlled by one or more pressure regulators 6. Both top burner 2 a and bottom burner 2 b are short in height, typically circular in shape and of a diameter adapted to best fit within the legs under a Dutch oven. The burner on top is also sufficiently short in height to allow stacking of Dutch ovens on top of each other or to use the top burner on the bottom of another separate Dutch oven if desired as illustrated in FIG. 5. In other embodiments, the shape of the burners and the shape of the Dutch oven may vary; and thus the configurations may be changed. Accordingly, hoses or pipes and connectors of other types (e.g. Y type) may be used to provide the flexibility for various shapes and configurations of cooking systems.
Returning to FIG. 1, there may be a mechanism to control the amount of fuel flow to each burner 2, independently. This control mechanism can be a simple fuel adjustment valve 7 that controls the flow from fully on to fully off, or may be indexed, such as a stove burner dial to control the fuel flow stepwise. The transporting means 4 may pass through this simple adjustment valve 7 and attach to the connect type fitting on the burners 2.
Each burner 2 has a flame bar 8 that is connected to the fuel source 3 that spreads out the fuel over the burner's surface for even and efficient cooking. In the prototype, the flame bar is made of copper tubing, in a spiral configuration as shown in FIG. 3 a, with holes in the tubing to allow the fuel to exit. Because the pressure drops as the fuel passes through the tube and exits out of the holes along the way, either more holes or larger holes need to be placed nearer the end of the tubing, to allow for a fairly symmetrical flame within the burner area. The number of spirals and spacing for the tubing, as well as holes placement can be optimized for even flame and heat flow to the Dutch oven. In other embodiments as shown in FIGS. 3 b and 3 c, other incarnations may be used that provide a pressure controlling baffling effect, allowing more symmetric spacing of fuel exit holes, such as a hollow metal box or series of boxes, fed with the fuel in a specific area or side. The fuel equalizes within the box, and then exists at fairly even flow rates from each hole. This type of flame bar device 8 may be circular in shape to be fully contained within the burner dimensions, with a generally symmetrical hole pattern along its edge and surface facing the Dutch Oven. The configurations of flame bar 8 may vary depending on the shape of the burners and the shape of the Dutch oven they are designed to work with.
Each burner 2 has a heat shield or deflector 13 (circular piece of sheet metal in prototype) between the flame bar 8 and the bottom of the burner as shown in FIG. 1 and FIG. 4. As shown in FIG. 1, the burner may have small standoffs such as bumps, lip, or feet 12 underneath to help it stand and to prevent the burner 2 from direct contact with the cooking surface. This small gap allows an air space and thus increases the efficiency of the burners 2 as the burner's heat is not being conducted away by the cooking surface. In addition, the heat shield or deflector 13 reflects heat from the flame bar 8 back towards the Dutch oven surface being heated, increasing efficiency and at the same time, acts to insulate the heat from the bottom of the burner. The use of heat deflector together with the standoffs allow the burners to be placed on many common surfaces, such as wood picnic tables, glass tables, tables with metal tops, decks, stone counter tops, pavement, metal platforms, metal grates, parking lots, etc.
Each burner 2 has a plurality of symmetrical cut-outs 9 along with the side wall of the burner to allow air flow into the burner to mix with the fuel to allow for proper flame ignition. These symmetric cut-outs also create a shelf for the flame bar 8 to rest on so that the flame bar 8 would not directly contact with the bottom of the burner.
Each burner 2 has a handle 10 on the side to allow safe adjustment and movement of the burners 2 while in use. The top burner 2 a has a hook device 11 on the side to allow it to hook the handle that is part of the Dutch oven lid, and by turning the burner sideways and slightly rotating the burner forces the lid to be controlled between the hook and the surface of the side burner surface. This allows the Dutch oven lid to be opened when hot to allow inspection of the cooking process or for the addition of cooking materials, such as spices, etc. This feature alleviates the need for a separate tool used to lift the hot lid. The entire Dutch oven may also be lifted in this manner by hooking onto the Dutch oven handle. In this case the burner would be positioned so the hook is facing downward to hook the handle and lift upwards to move the Dutch oven.
Referring to FIG. 2, the top burner 2 a and bottom burner 2 b are designed to nest and connect to each other for easier storage and transportation. This may be accomplished by the top burner's 2 a outer edge being a little larger (greater diameter) than the bottom burner 2 b, or vice versa, so the bottom burner can slip somewhat inside the top burner and be affixed using a 90 degree screw motion where there is a short screw like channel in the top burner and the bottom burner has a protrusion (bump out) that fits inside the screw channel, and when a screwing motion is applied, the bottom burner twists into the top and secures the two burners to each other.. The screw pattern is designed so the top and bottom burner handles would be aligned when locked together. This facilitates easier transportation and reduces the space needed for storage. Other means may be used to accomplish the connection of the top burner and the bottom burner for storage and transportation, such as, slip hinges that connects the burners on one side and clamps or latches to connect the other side, or latches on the side of the burners that grab the opposing burner and latches on to it, or flexible spring action buttons in one burner that the other burner fits into and the buttons expand in holes to create a locking action. These holes that the buttons expand into can also be some of the same holes used for the fuel/air mixture feature described above. These features are not shown in the prototype.
The burner assembly 2 may also include an ignition system on the top burner to help facilitate ignition of both burners 2. This system may be efficiently implemented using one piezoelectric device 14 on the top burner 2 a to ignite both burners. This can be accomplished by having the two burners locked together as they would be in storage or transportation, with the fuel hoses connected and the fuel turned on to the bottom burner 2 b only; using the single piezoelectric device that is connected to the top burner 2 a, ignite the bottom burner 2 b; disconnect the top burner 2 a from the bottom burner 2 b; place Dutch oven on bottom burner 2 b, place top burner 2 a on lid of Dutch oven, turn fuel flow on, ignite top burner 2 a. These features are not shown in the drawings.
In one embodiment of the cooking system 1, a temperature control system may be implemented which monitors the temperature inside or outside the Dutch oven and controls the fuel delivery system (valves) to maintain a set temperature level. In one embodiment, a temperature sensing device that would indicate if the burners are no longer producing heat as a paint spot located on each burner 2. In other embodiments, the temperature sensing device may be a thermometer, or other means to easily monitor heat production. These features are not shown in the drawings.
If a propane or liquid fuel tank is used, a separate rack is provided that is designed to hold the fuel tank in the proper position (upright or canted up to 45 degrees), providing stability so the tank(s) do not fall over during use. This allows for multiple tanks to be used (e.g. one for top burner, one for bottom burner) and allows for fuel tank height adjustments so the fuel supply system can work with the cooking system at various heights and in various configurations. This rack would also lift the fuel tank off the cooking surface, perhaps about 1 inch, to prevent it from overheating and allows control of the tank position, to prevent the tank(s) from falling over unintentionally. This rack would allow the tanks to be raised to allow alignment with the cooking system when elevated, such as, during stacked Dutch oven cooking. This rack could be simply made of a wire frame in that spirals around the tanks, to hold the fuel tank in one, two, or more different heights with legs to keep the tanks off the ground and stabilize the tanks. This rack is not shown in the prototype. In the standard configuration shown in the prototype, the fuel tank is sitting upright and the tubes are sized to work with one Dutch oven.
The burners 2 may have the feature of removing or rotating away the heat deflector 13, as well as the bottom flat cover of the burners, to allow the burners 2 to be used as a central heating elements that heats in both directions (through the top and through the bottom) which is useful when cooking with two or more Dutch ovens that are stacked on top of each other, as well as allowing the possibility to use the top burner 2 a to simultaneously heat the top lid of the Dutch ovens as well as to heat a traditional pot or pan sitting on top of the burner 2.
The hoses or pipes for transporting fuels 4 may be configured in multiple ways depending on the cooking method, such as, a traditional Dutch oven cooking with a burner on the bottom and one on the top (FIG. 5 a), or with one or both burners used flat for use with one or two Dutch Ovens (cooking from the bottom), or the burners can be laid flat and used with traditional pots and pans as a conventional stove top (FIG. 5 b), or one burner on bottom of a Dutch Oven and another used on top of an additional Dutch Oven (FIG. 5 c), or with both burners on top of two Dutch Ovens.
Other cooking methods that are enabled with this system include using traditional cooking utensils (such as pots and pans) and cooking from underneath with both burners side by side, and/or cooking from the top when using traditional pot and pan lids. Also this system can have optional grates, such as grill grates, that sit over the burner surfaces to increase stability when using large pots and pans. An optional heat spreader device that is akin to a large cast iron skillet that may be circular in shapes can also sit on top of the burner(s) to increate the surface area for larger pots, pans, or to directly cook on a skillet that is sitting on top of one or both burners depending on the size and heat requirements. The system can be configured to have one skillet on top of one burner, and another skillet on top of the bottom skillet, with food items in between the two skillets, and the top burner heating the top skillet. In this fashion, the cooking system is similar to a Panini press type grill.
It is this feature of the cooking system, i.e. supporting both Dutch oven cooking as well as traditional stove top oven, skillet, and other methods of cooking, that reflects the name of this invention—All-in-one Dutch Oven Cooking System. With this system, a separate traditional two burner stove top, oven, or skillet is not needed. This system works both indoors and outdoors.
While there have been shown and described and pointed out the fundamental novel features of the invention as applied to the preferred embodiments, it will be understood that the foregoing is considered as illustrative only of the principles of the invention and not intended to be exhaustive or to limit the invention to the precise forms disclosed. Obvious modifications or variations are possible in light of the above teachings. The embodiments discussed were chosen and described to provide the best illustration of the principles of the invention and its practical application to enable one of ordinary skill in the art to utilize the invention in various embodiments and with various modifications as are suited to the particular use contemplated All such modifications and variations are within the scope of the invention as determined by the appended claims when interpreted in accordance with the breadth to which they are entitled.

Claims

1. An all-in-one Dutch oven cooking system comprising:

a) a fuel source having pressure regulating means adapted to regulate the flow of the fuel source;

b) a transporting means adapted to channel fuel from the fuel source;

c) a connecting means adapted to connect with the transporting means;

d) a burner assembly including a top burner and a bottom burner, each burner comprising:

i) a connector type fitting adapted to attach to the transporting means;

ii) a flame bar being a metal tubing connected with the transporting means through the fitting, the flame bar having holes in the tubing to allow the fuel to exit;

iii) a bottom cover;

iv) a heat deflector being a piece of metal sheet between the flame bar and the bottom cover of the burner to help reflect heat from the flame bar back to the surface being heated;

v) A plurality of symmetric cut outs on side wall allowing air flow inside the burner to mix with the fuel for combustion and providing a shelf for the flame bar to rest on;

vi) a plurality of feet attached to the bottom cover, supporting the burner to stand on the cooking surface; and

vii) a heat non-conductive handle on the side of the burner for safe movement and adjustment while in use.

2. The cooking system of claim 1, wherein the bottom burner is of a diameter smaller than the diameter of the top burner so that the bottom burner fits into the top burner.

3. The cooking system of claim 1, wherein the top burner is of a diameter smaller than the diameter of the bottom burner so that the bottom burner fits into the top burner.

4. The cooking system of claim 1, wherein the bottom and top burners further comprising a means for nesting and connecting to each other.

5. The cooking system of claim 1, wherein the top burner further comprising a hook on the side of the burner for picking up the handle of the Dutch oven lid;

6. The cooking system of claim 1, wherein the top burner further comprising an ignition system.

7. The cooking system of claim 1, wherein the cooking system further comprises a mechanism to control the amount of fuel to each burner independently.

8. The cooking system of claim 1, wherein the flame bar further comprises a means for providing pressure controlling baffling effect.

9. The cooking system of claim 4, wherein the means for nesting and connecting top and bottom burners including a short screw like channel in the top burner and a protrusion in the bottom burner that fits inside the screw channel in the top burner.

10. The cooking system of claim 1 further comprising a rack for holding the fuel tanks in the proper position.

11. The cooking system of claim 6, wherein the ignition system in top burner having one piezoelectric device.

12. The cooking system of claim 1 further comprising a temperature sensing device that indicates whether the burners are no longer producing heat.

13. The cooking system of claim 1 further comprising a temperature control device, the device monitors the temp inside and outside the Dutch oven and controls the fuel delivery system to maintain a set temperature level.

14. The cooking system of claim 1 may be used with Dutch oven and traditional cooking utensils including pots, pans, skillets, and grill grates.

15. The cooking system of claim 1, wherein the bottom cover and heat deflector may be removed to allow heating in both directions for stacked Dutch ovens and pots cooking.

16. The cooking system of claim 1, wherein the flame bar may be in box configuration or modified box configuration with two or more fingers.

17. An all-in-one Dutch oven cooking system comprising:

b) a transporting means adapted to channel fuel from the fuel source;

c) a connecting means adapted to connect with the transporting means;

i) a connector type fitting adapted to attach to the transporting means;

iii) a bottom cover;

wherein, the bottom burner is of a diameter smaller than the diameter of the top burner so that the bottom burner fits into the top burner; the bottom and top burners further comprising a means for nesting and connecting to each other; the top burner further comprising a hook on the side of the burner for picking up the handle of the Dutch oven lid; and the top burner further comprising an ignition system.

18. An all-in-one Dutch oven cooking system comprising:

b) a transporting means adapted to channel fuel from the fuel source;

c) a connecting means adapted to connect with the transporting means;

d) a Dutch oven; and

e) a burner assembly including a top burner and a bottom burner, each burner comprising:

viii) a connector type fitting adapted to attach to the transporting means;

ix) a flame bar being a metal tubing connected with the transporting means through the fitting, the flame bar having holes in the tubing to allow the fuel to exit;

x) a bottom cover;

xi) a heat deflector being a piece of metal sheet between the flame bar and the bottom cover of the burner to help reflect heat from the flame bar back to the surface being heated;

xii) A plurality of symmetric cut outs on side wall allowing air flow inside the burner to mix with the fuel for combustion and providing a shelf for the flame bar to rest on;

xiii) a plurality of feet attached to the bottom cover, supporting the burner to stand on the cooking surface; and

xiv) a heat non-conductive handle on the side of the burner for safe movement and adjustment while in use.