Classifications

• • A—HUMAN NECESSITIES
  • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
  • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
  • A47J27/00—Cooking-vessels
  • A47J27/02—Cooking-vessels with enlarged heating surfaces
  • A47J27/022—Cooking-vessels with enlarged heating surfaces with enlarged bottom

Definitions

• the invention relates to a pan, in particular a large pan for heating or preparing food, with a circular pan base and a rim which surrounds the pan base and extends upwards.
• pans Large pans are usually referred to as pans whose diameter is between 40 and 200 cm. Such pans are used in commercial kitchens, at fairs, folk festivals and the like to heat or prepare dishes. An open fire often serves as the heat source, however, electrical plates or gas cookers can also be used.
• pan body In the past, iron or steel casting materials were usually used as the material for the pan body; for weight reasons, newer large pans generally consist of a light metal casting, e.g. an aluminum-silicon alloy.
• the pan base consists of a cold-rolled stainless steel sheet, on the outer circumference of which an upwardly extending edge is welded.
• cooking fat collects at the lower points, so that the food can easily burn on at higher points.
• the invention is based on the object of creating a pan, in particular a large pan, in which warping of the pan base is largely minimized or ruled out when subjected to thermal stress.
• the bottom of the pan has radially extending raised webs on its underside, which are connected to one another by centrally and / or concentrically arranged, raised partial webs.
• the intermediate surfaces between the webs it has proven to be advantageous to design the intermediate surfaces between the webs to be approximately trapezoidal, the trapezoidal sides lying parallel to one another running in the circumferential direction and the trapezoidal sides tapering in mirror symmetry towards one another in the radial direction of the base run.
• This design of the intermediate surfaces relatively large intermediate surfaces can be created without inconsistencies occurring in the pan bottom, which e.g. would cause the risk of cracking.
• the ratio of the thickness of the pan base to the height of the webs is between 1 and 2.5, preferably between 1.2 and 1.6. This means that with a bottom thickness of e.g. 10 mm a web height between 6 and 8 mm should be aimed for.
• the ratio of the width of the radially extending webs to the base thickness is greater than 2, preferably greater than 3. With a base thickness of 10 mm, this means that the web width should be 30 mm or larger. As a result, the heating-up time or heat transfer coefficient is hardly noticeably impaired.
• the pan according to the invention is produced relatively easily if it is made from a cast material. To form the webs or depressions, only the casting mold needs to be designed accordingly. Cast steel, cast iron or light metal casting are suitable as casting materials.
• the pan can also consist of a welded base.
• a correspondingly thick stainless steel disc made of food-safe stainless steel is welded to it with a peripheral edge and the webs arranged on the underside.
• the corresponding socket bodies can, if necessary, be treated by stress relief annealing after the welding.
• Fig. 1 is a plan view of the bottom of a Pfannen ⁇ bottom
• FIG. 2 shows a section through the pan bottom from FIG. 1 from the direction II.
• 1 consists of a circular base plate 1.
• base plate 1 raised, radially extending webs 2 and raised, connecting the radial webs 2 to each other, concentric partial webs 3 and a central partial web 4 are formed in the center of the base plate 1.
• the concentric partial webs 3 are formed from an outer partial web 5 and an inner partial web 6.
• an outer ring 7 made of nine approximately trapezoidal intermediate surfaces 8 which are recessed with respect to the webs, and an inner ring 9 made of also recessed intermediate surfaces 10.
• pan base Due to the described design of the pan base, it is largely protected against thermal distortion even in the event of uneven heating.

Landscapes

• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Cookers (AREA)
• Frying-Pans Or Fryers (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=6480304

Family Applications (1)

Country Status (2)

Families Citing this family (1)

Citations (5)

Family Cites Families (4)

• 1993
  • 1993-02-12 DE DE19934304222 patent/DE4304222C2/de not_active Expired - Fee Related
• 1994
  • 1994-02-08 WO PCT/DE1994/000132 patent/WO1994017707A1/de active Application Filing

Patent Citations (5)

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