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
  • A47J37/00—Baking; Roasting; Grilling; Frying
  • A47J37/10—Frying pans, e.g. frying pans with integrated lids or basting devices
• • 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
• • 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
  • A47J36/00—Parts, details or accessories of cooking-vessels
  • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay

Definitions

• the present invention relates to a cookware, in particular for fat-free roasting or cooking of roasted or cooked food, with a bottom and a wall, the bottom having a raised section for supporting the roasted or cooked food and a largely annular recess surrounding the raised section and wherein the raised section is convexly curved or arched so that frying fat or other liquids can flow into the recess.
• the background for such cookware which is usually in the form of a pan with a stem, is a low-fat food preparation for a calorie-conscious diet.
• the teaching of the present patent application is based on a prior art which results from US 38 47 068.
• the pan disclosed there has a bottom with a raised, convexly curved section on which the goods are cooked or fried.
• the frying fat or other liquids can drain into an annular recess.
• the goods should be wetted again with oil or the frying juice, either to prevent sticking or to aromatize or moisten the goods.
• the circumferential depression is separated from the raised section by an edge, so that it is very difficult, if at all, to return liquid from the depression.
• Another cookware is known, for example, from US 1,467,272. It is a pan with a circumferential recess and a raised section. The raised section defines a flat roasting surface, which is surrounded by an interrupted edge. Frying fat can drain off through the interruptions.
• a disadvantage of this pan is that the frying fat and / or the liquids escaping from the product must first accumulate on the flat frying surface before they can drain off through the interruptions. This results in an undesirable residence time of the goods in the fat.
• DE 296 05 888 U1 shows a pan, with channels extending over the entire pan bottom. Furthermore, a trough is provided into which the channels largely open and into which the fat runs off.
• the depressions of the channels are described as inclined towards the trough, while the elevations are all of the same height and form a planar section which is raised in relation to the trough.
• the cleaning problem is disadvantageous due to the frying surface structure.
• the channels form thermal bridges to the food to be roasted or cooked, which could have an adverse effect on its preparation and / or preparation time.
• the channels in question are also not suitable for returning cooking fat because the food is arranged on the elevations in an elevated manner and wetting would not take place.
• cookware of the type in question is designed in such a way that the raised section has at least one groove, which enables the temporary return of frying fat or other liquids from the recess to the raised section.
• At least one groove is provided between the depression and the raised section, via which the liquid is returned from the depression to the material or to the raised section, but then again - due to the convex curvature - can run off again on all sides. Maintaining the convex curvature, which is known per se, with a poorly structured surface is advantageous in that, on the one hand, a floor structure that is difficult to clean and, on the other hand, a longer collection process of fat and liquid on the raised section in the form of a flat roasting surface can be avoided.
• the convex curvature is a section which is circular in elevation and whose center forms the highest elevation.
• other shapes are also possible here, especially with regard to geometrically divided or angular pans, where the highest elevation does not necessarily have to be in the center of the raised section.
• the convex curvature of the raised section could be particularly weak so that sticking due to a lack of sufficient frying fat can be ruled out even better.
• the radius of the convex bend of the raised section could be approximately 1400 mm to 4000 mm. Due to the slight curvature, a slow drainage is achieved, whereby the adhesive forces between the frying fat and the surface of the floor are overcome more slowly. In this way, enough frying fat is available for the good. The frying fat is largely dispensable when the pores of the good are closed and the risk of sticking is thereby reduced or largely eliminated.
• the convex bending of the raised section of the cookware could only be formed during the heating of the heating area or the hotplate. Since there is only a slight need for convexity in order to get the frying fat to run off and this should also initially act between the frying or cooking food, it is of enormous advantage if the frying fat remains on the raised section first and then with increasing warming of the hotplate and increasing warming of the cookware base and the associated expansion of the raised section to form a curvature for draining into the recess. In order on the one hand not to provide any obstacle to the drainage of the frying fat and on the other hand to promote cleaning, the raised section could pass into the depression largely continuously, without forming an edge.
• the depression is expediently curved concavely, the radius of the concave bending of the depression being approximately 13 mm to 15 mm.
• the raised section could have at least one groove.
• the groove opens into the recess, so that the temporary return of frying fat or other liquids to the raised section is made possible.
• the groove could diverge in the direction of the recess, or converge in the direction of the food to be roasted or cooked. In this way, dosing can be achieved if desired.
• the groove could advantageously be arranged opposite the pan handle, so that the expired frying fat can be returned from the recess to the raised section by slightly pressing the pan handle downward.
• the radius of the concave curvature of the groove taking into account the converging or diverging course of the groove in the longitudinal direction, could be approximately 2 to 3 mm on average and the radius of the convex curvatures of the groove could be approximately 3 mm.
• the radii of the concave bending of the outer grooves being somewhat smaller than that of the inner grooves.
• the outer areas of the food to be roasted or cooked are not directly on all sides with those from the inner area due to the convex curvature of the raised section only within the groove - roasting fat flowing towards the recess is supplied.
• the return of frying fat in the outer grooves can be kept more economical.
• the groove or the grooves could extend over more than half of the raised section. It is important that the highest elevation of the elevated section, which is usually located in the center, is overlapped in order to then cause it to flow and wet from all sides.
• the recess could have at least one extension for collecting frying fat or other liquids.
• Several, for example two to four, reservoirs or extensions could also be provided, which could be arranged radially at predetermined intervals.
• a constant accumulation of frying fat in the reservoir or in the extension could be supported by the fact that the recess has a slope to the extension.
• the shape of the extension could be edgeless and have curves that fit into the homogeneous, smooth and therefore easy to clean surface of the bottom of the cookware according to the invention.
• the purpose of the unguided frying fat return could also be achieved by the pivoting movement. In any case, it is essential that frying fat that has been returned also immediately runs back into the recess due to the convexity of the raised section. In addition to lowering cholesterol, a further advantage of the frying oil flowing away is that hot fat is largely avoided.
• the bottom and the wall of the cookware could be made of aluminum, iron, stainless steel or copper.
• it could be cast aluminum, cast iron, or pressed A- aluminum to act stamped stainless steel.
• a non-stick coating could be provided for stainless steel cookware.
• Fig. 1 in a schematic representation, a longitudinal section through a first
• FIG. 2 is a plan view of a second embodiment of the cookware according to the invention.
• Fig. 3 is a sectional view taken along the line B-B of Fig. 2 and
• FIG. 4 is a sectional view along the line C-C of FIG. 2.
• Fig. 1 there is a cookware in the form of a serving pan and from Fig. 3 in the form of a pan with a handle for fat-free roasting or cooking of fried or cooked food, with a bottom 1 and a wall 2, the bottom 1 having a raised portion 3 for supporting the food to be roasted or cooked and a largely annular recess 4 surrounding the raised section 3.
• the raised section 3 is convexly curved or curved, so that frying fat or other liquids can flow into the recess 4. 1, 3 and 4 show that the convex bend of the raised section is very weak.
• the second exemplary embodiment according to FIG. 3 provides that the radius 5 of the convex bend of the raised section 3 is approximately 1400 mm to 4000 mm.
• the convex bend of the raised section 3 is given directly, even in the unheated state, and the raised section 3 merges into the depression 4 largely without the formation of an edge.
• the radius 6 at the transition from the raised section 3 to the depression 4 is approximately 15 mm in the sectional view along the line CC of FIG. 2 in FIG. 4 and approximately 5 to 6 mm in the sectional view the line BB of Fig. 2 in Fig. 3.
• the recess 4 is concavely curved.
• the second exemplary embodiment of the cookware according to the invention provides a radius 7 of approximately 13 mm to 15 mm with respect to the concave bending of the recess 4.
• FIGS. 2 and 3 show that the raised section 3 has four parallel grooves 8, which allow the temporary return of frying fat or other liquids to the raised section 3. Since the grooves 8 are arranged opposite the pan handle 9, force can be exerted on the pan handle 9 in the direction of arrow A in order to return the frying fat or other frying or cooking liquids.
• the grooves 8 open into the depression 4, diverge in the direction of the depression 4 and extend over more than half of the raised section 3.
• the radius 10 of the concave bend of the two outer grooves 8 is 2.61 mm.
• the radius 11 of the concave bend of the two internal grooves 8 is 2.63 mm.
• the radius 12 of the convex bends of the groove 8 is 3 mm. The curves thus obtained make cleaning easier.
• the radius 14 of the Raised section 3, in the area between the outer groove 8 and the recess 4 is 2000 mm.
• the recess 4 has an extension 15 shown in FIGS. 2 and 3 for collecting frying fat or other liquids into which the grooves 8 open.
• the extension is also largely edgeless.
• the raised section 3 goes with a somewhat stronger curvature at a radius 16 of approximately 14 to 15 mm into the extension 15, which then forms a very flat bend with a radius 17 of 400 mm in the direction of the wall 2.
• the radius 7 of the recess 4 in the region of the enlargement 15 is approximately 1.8 to 2 mm larger than the radius 7 in the normal region of the recess 4.
• the cookware according to the first embodiment is made of copper.
• the cookware according to the second embodiment is made of stainless steel, a non-stick coating being provided.

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• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Frying-Pans Or Fryers (AREA)
• Cookers (AREA)
• Control And Other Processes For Unpacking Of Materials (AREA)

Priority Applications (8)

Applications Claiming Priority (2)

Publications (2)

Family

ID=7711860

Family Applications (1)

Country Status (10)

Families Citing this family (3)

Citations (6)

Family Cites Families (11)

• 2002
  • 2002-01-10 DE DE10200752A patent/DE10200752B4/de not_active Expired - Fee Related
  • 2002-12-20 IL IL16275502A patent/IL162755A0/xx unknown
  • 2002-12-20 JP JP2003557360A patent/JP2005512751A/ja active Pending
  • 2002-12-20 AT AT02798291T patent/ATE343342T1/de not_active IP Right Cessation
  • 2002-12-20 AU AU2002363840A patent/AU2002363840A1/en not_active Abandoned
  • 2002-12-20 CA CA002490905A patent/CA2490905A1/en not_active Abandoned
  • 2002-12-20 WO PCT/DE2002/004680 patent/WO2003056990A1/de not_active Ceased
  • 2002-12-20 EP EP02798291A patent/EP1463429B1/de not_active Expired - Lifetime
  • 2002-12-20 KR KR10-2004-7010770A patent/KR20040086263A/ko not_active Withdrawn
  • 2002-12-20 DE DE50208559T patent/DE50208559D1/de not_active Expired - Lifetime
  • 2002-12-20 US US10/501,017 patent/US20050087076A1/en not_active Abandoned

Patent Citations (6)

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