WO1992013476A1

WO1992013476A1 - Pot, pan or the like having bottom provided with an air space

Info

Publication number: WO1992013476A1
Application number: PCT/IT1991/000113
Authority: WO
Inventors: Francesco Presti
Original assignee: Francesco Presti
Priority date: 1991-01-31
Filing date: 1991-12-20
Publication date: 1992-08-20
Also published as: AU9125891A; IT221534Z2; ITRM910022U1; ITRM910022V0

Abstract

This invention relates to a pot (8), a frying-pan (1), a pan or the like, which are provided with a more or less large body (2, 2') which is endowed with a first bottom (4, 4'), which bottom is external and comes into contact with the heat source, said body being also endowed with a second inner bottom (5, 5'), onto which seasoning and/or food are placed, as well as with a space (6, 6') realized between said two outer and inner bottoms, said space being filled with air.

Description

POT, PAN OR THE LIKE HAVING BOTTOM PROVIDED

WITH AN AIR SPACE

This invention relates to a pot, a pan or a frying- pan or the like, provided with a bottom having an air space.

More particularly, this invention relates to a product of the type mentioned above, which will be called in the following simply "pot", said product being provided on its bottom with a double wall, in order to obtain a uniformly cooked food without sticking of the ingredients to the wails themselves.

Pots are made up at present mostly of metallic materials like aluminum and stainless steel.

This kind of choice, and in particular stainless steel, has allowed products to be realized which are increasingly good from the commercial standpoint because, in addition to be appreciable from the aesthetic viewpoint, they are also capable of resisting the heat of flames and they are also structurally strong.

However, pots so realized are affected by two main problems. The first one relates to the fact that, especially when food is cooked with strong flame and for a long time, food sticks to the bottom so that it is necessary to turn the food continually or, as an alternative, it is necessary to cook food with a less strong flame.

Moreover, as the temperatures reached are vary high, sometimes an overheating occurs as for instance in the case of oil, which gives rise to undesired reactions and to the loss of organoleptic characteristics.

in the most recent years, pots have been suggested, in particular for obviating the problem of food sticking to the bottom, which pots are endowed internally with an anti- adhesion coating which is made up of some special chemical compounds.

This solution to the problem contributed to brilliantly prevent food from becoming stuck to the bottom of the pot, but it also gave rise to a problem connected to the fact that, when the internal coating falls off, for instance owing to the abrasive action of forks and the like, such coating can become mixed with food to be eaten.

This is inadvisable at all, especially due to the nature of the coating.

It is even to be considered that, just because of that reason, rules have been set forth in some Countries for preventing coatings from being employee or anyway for regulating its employment in a very severe way in order to protect the health of the consumer.

In the light of what has been discussed above, the Applicant has suggested the realization of a pot, which is the object of this invention, capable of satisfying the requirements mentioned above.

indeed, the pot according to this invention, as a result of its structure, prevents food from sticking to the bottom without any need for an internal coating, so that there is no risk that foreign matter, possibly of toxic kind, can be ingested.

Moreover, the pot realized according to the technical teaching of this invention gives rise to a uniform heat distribution over the whole surface of the bottom as well as to a uniform temperature for cooking food, said temperature being lower so that the overheating problems mentioned previously are avoided.

These and other results are obtained according to this invention by realizing a pot or the like which is pro vided with a double bottom having a space which is filled with air, which after heating transfers heat uniformly from the part of the bottom in contact with the flame to the part of the bottom on which the ingredients are placed.

Accordingly, it is a specific object of this invention a pot, a pan or a frying-pan or the like, which is provided with a more or less large body endowed with a first outer bottom, which is in contact with the heat source, a second inner bottom on which the seasoning and/or food are placed, and a space between said two outer and inner bottoms which internal space is filled with air.

Further according to this invention, said space can be provided with a safety vent valve for air.

Said valve can be arranged at the same height of the space or at a higher position with respect to the heat source, as in such second instance an inner channel is provided within the pot body for realizing a connection between the air-space and the valve.

Preferably, the pot or pan or frying-pan are realized with stainless steel or aluminum or any other suitable metallic material.

This invention will be disclosed in the following according to some preferred embodiments of the same with particular reference to the figures of the enclosed drawings, wherein:

Figure 1 is a vertical cross-sectional view of a frying-pan according to this invention;

Figure 2 is a partial, bottom view of the frying-pan of Figure 1 ; and

Figure 3 is a vertical cross-sectional view of a pot according to this invention.

With reference first to the Figures 1 and 2, a frying- pan 1 is shown which is provided with a body 2 and a handle 3.

The body 2 of said frying pan is provided with a first outer bottom 4 which is in contact with the heat source (not shown) as well as an inner bottom 5 on which the seasoning and food are placed and any other matter required for cooking.

A space 6 filled with air is realized between the bottom 4 and the bottom 5, said air-space being provided with the safety valve 7.

In case of such structure, heat from the bottom 4 is transferred to the bottom 5 through the heating of air contained within the air-space 6, so that the distribution of heat is uniform and the temperature reached is lower.

Figure 3 shows a pot 8 having two handles 9, whose body 2' is provided with the outer bottom 4' and the inner bottom 5'.

In the solution shown in that figure, the valve 7' is arranged at a raised position on the body 2' and is connected to the air-space 6' by means of the thin channel 10 obtained in the body 2'.

Such solution allows the valve 7' to be placed at a position removed from the heat source.

This invention has been disclosed with particular reference to some preferred embodiments of the same, but it is to be understood that modifications and/or changes can be introduced in the same by those who are skilled in the art without departing from the spirit and scope of the invention for which a priority right is claimed.

Claims

CLA I MS

1. A pot, a pan or a frying-pan or the like, characterized in that they are provided with a more or less large body which is endowed with a first outer bottom, which comes into contact with the heat source, as well as with a second inner bottom onto which seasoning and/or food are placed, and with a space realized between said two outer and inner bottoms, said space being filled with air.

2. A pot, a pan or a frying-pan or the like according to claim 1, which are characterized in that said air-space is provided with a safety vent valve for air.

3. A pot, a pan or a frying pan or the like according to claim 2, which are characterized in that said valve is arranged at the same height as that of said air-space.

4. A pot, a pan or a frying pan or the like according to claim 2, characterized in that said valve is arranged at a position higher than that of said air-space, an inner channel being provided inside the body of the pot, for realizing a connection between said air-space and the valve.

5. A pot, a pan or a frying pan or the like according to any one of the preceding claims, which are characterized in that they are made up of stainless steel, aluminum or any other suitable material.

6. A pot, a pan or a frying-pan or the like having a bottom which is provided with a air-space, according to each one of the preceding claims and substantially as illustrated and disclosed above.