WO2009056289A2 - Tischgerät zum zubereiten von speisen - Google Patents
Tischgerät zum zubereiten von speisen Download PDFInfo
- Publication number
- WO2009056289A2 WO2009056289A2 PCT/EP2008/009124 EP2008009124W WO2009056289A2 WO 2009056289 A2 WO2009056289 A2 WO 2009056289A2 EP 2008009124 W EP2008009124 W EP 2008009124W WO 2009056289 A2 WO2009056289 A2 WO 2009056289A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- plate
- cooking
- table device
- base
- coupling plate
- Prior art date
Links
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
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0605—Roasters; Grills; Sandwich grills specially adapted for "raclettes"
-
- 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
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
Definitions
- the invention relates to a table device for preparing food.
- Tableware for food preparation has been known for a long time.
- the most well-known devices are likely to be fondue devices as well as raclette devices.
- a support frame which serves for increased uptake of a cooking vessel, in particular in the form of a pot.
- a fondue device has a holding device, which can be equipped with a heating device.
- Such heaters are usually designed as alcohol distillers, the heating power is usually adjustable.
- the cooking vessel is filled at the beginning of a fondue meal either with a processed cheese, a broth or high quality dripping. After a certain heat-up time, various other foods such as pieces of meat can be dipped in this "cooking media" and cooked or fried. Since at such a fondue meal usually several people participate, belongs to such a fondue device in the Usually also a set of skewers, which are color-coded, so that the individual persons can recognize their own meat skewers.
- fondue devices which have a rotatable receiving frame on the base frame, in which radially projecting, usually annular receiving means are provided, in which smaller shells can be used. These trays serve to hold various dip sauces, so that after cooking the meat this can be dipped there.
- a disadvantage of a fondue device is, inter alia, that the food to be prepared is determined here by the choice of the cooking medium. If, for example, fat or oil is used as the cooking medium, then the food preparation is limited to the deep-frying of meat products. If, for example, meat is only to be cooked, then a second fondue appliance must always be provided, in which, for example, a cooking medium is used
- Meat broth is used. This means that several fondue devices with different cooking medium have to be provided for the simultaneous preparation of individually different foods.
- a raclette device works in a different way. There, several receiving trays are provided as separate parts, which can be equipped with the food to be prepared. In general, such a raclette device also has a base frame, which is provided with a bottom plate. At a vertical distance to this base plate is a
- Heating device provided, which is also adjustable in their heating effect. To each person at his discretion To enable the preparation of food, the receptacles are also color coded, so that they can be assigned to each person clearly. With a raclette device, however, no raw ingredients can be used as food, because on the one hand, the heating power usually not always sufficient and on the other hand, the food in the receiving tray can not be easily turned. Next is provided in such raclette devices that the surface above the heater can also be heated by the heater, so that any provided inserts can be set up and kept warm. The disadvantage here is that with a raclette device essentially only cheese and some ingredients can be prepared and an individual preparation of different foods is not provided by several people at the same time.
- the cooking time or grill time can be determined individually by the individual user by "premature" removal of the meat skewers or the receiving trays, a true individual cooking and / or frying, as for example in a wok or in a pan of completely different Food not possible.
- the invention has for its object to provide a variably usable table device, which is operated independently by several people for individual preparation of different foods simultaneously.
- the inventive design is a tabletop device for the simultaneous preparation of different foods provided with which individually each operator can prepare their own food independently.
- the tabletop device consists of a basic housing and several independently activatable cooking zones, wherein the cooking zones are arranged in separate housing units, which are individually coupled to the basic housing in outwardly projecting operating positions.
- the tabletop device according to the invention can be used variably and individually individually operated for each person.
- the cooking zones can be designed such that, for example, a cooking vessel and / or frying vessel in the form of a pot or pan-like vessel can be placed.
- vegetables, fish, meat o. The like. individually cooked and / or fried by each person separately.
- these hobs Due to the basic housing outwardly projecting position, these hobs are also individually individually accessible and can be fixed to the device or on the table.
- Fig. 1 is an exploded perspective view of a tabletop device with a total of four hotplates, one of which is shown separately;
- FIG. 2 shows the table device of FIG. 1 in a perspective illustration in a fully assembled state
- FIG. Figure 3 is a plan view of the table top device, in which the individual cooking zones are shown in phantom lines and are in different operating positions relative to the base housing.
- FIG. 4 shows a second variant of a table device in which the hotplates are electrically and mechanically coupled to the base housing in a different manner, wherein one of the hotplates is also shown separately here;
- FIG. 5 is a cooking point of the tabletop device of Figure 4 in perspective view with two electrical spacers ..;
- Fig. 6 by way of example a heating device, as this in the
- FIG. 7 shows a further embodiment of a cooking appliance, in which the base unit has a lower support frame
- FIG. 8 shows a bottom view of the table top device from FIG. 7 with four hotplates, wherein one of these hotplates is shown in an "inner" transport position;
- FIG. 9 shows a further embodiment variant of a tabletop device in which the basic device in turn has a support frame and in which the hotplates on guide rails are arranged radially adjustable on the basic device;
- FIG. 10 is an enlarged exploded perspective view of a cooking place of the embodiment of the Table device of Figure 8 and an associated guide rail.
- FIG. 11 shows the table top device from FIG. 9 in a bottom view with hotplates located in different positions
- FIG. 12 is a side view of the tabletop device of FIG. 8th
- Fig. 1 shows a perspective view of a tabletop device 1 in a first embodiment.
- This tabletop device 1 has a base housing 2, which consists of a lower, in the present embodiment, circular base plate 3 and a vertically spaced above cover plate 4.
- the base plate 3 and the cover plate 4 are in the present embodiment over a total of four journals 5 fixed together, the only two front bearing journals 5 are visible in Fig. 1.
- the table-top device 1 has a total of four cooking zones 6, which in the present exemplary embodiment of the table-top device 1 are each pivotably mounted on one of the bearing journals 5.
- the cooking zones 6 are all formed identically, in Fig. 1, one of these cooking zones 6 is shown separately. It should be noted that such a tabletop device can also be equipped with more or less than four hotplates, which ultimately depends on how many people should be able to operate the tabletop device individually.
- this separate cooking point 6 is shown in its radially extending operating position, as well as the other three with the basic housing 2 engaged cooking zones 6. It can be seen that the cooking point 6, starting from its inner edge region 8 widened approximately wedge-shaped extends radially outward. In about 2/3 of its radial length to the outside, the cooking point 6 forms a frusto-conical recess 9, which serves for the appropriate accommodation of a cooking or frying vessel 10.
- the cooking or frying vessel 10 has to handle it a corresponding, usually heat-insulated handle 11, wherein also a non-stick coating can be provided.
- the cooking point 6 in its outer, approximately circular arc-shaped edge region 12 has a control device in the form of a rotatable control spigot 13, via which the heating power of the cooking zone 6 is adjustable from zero to a certain maximum value.
- the control device may be formed in other ways, for example, as a slide o. The like.
- a plurality of control devices may be arranged on the base housing 2 or on the base plate 3 and individually associated with each cooking point 6.
- the power supply to the individual cooking zones 6, which is not explicitly shown in FIG. 1, can take place via a power distribution device arranged centrally on the lower base plate 3, for example via correspondingly flexible supply lines. Also, for activation and deactivation administratung of the entire tabletop device 1 on the base housing 2 a "central switch" may be provided.
- FIG. 1 there is provided a further approximately circularly formed coupling plate 14, which is fixedly connected to the cover plate 4 and at a vertical distance from the cover plate 4.
- This coupling plate 14 serves for the fixed or rotatable mounting of a receiving plate 15, which is provided on the upper side with a plurality of receiving compartments 16.
- These receiving compartments 16 are used in the present embodiment for receiving individually removable so-called. Dip shells or food trays 17, which in turn can be provided for receiving various dip sauces or other ingredients.
- the receiving plate 15 in the present embodiment a recess 28, which may be heated and thus may serve to receive further supplements. Also, individually in this recess 28, a corresponding shape-adapted vessel can be adjusted with the appropriate supplements. The inserts can be kept warm by a not shown in the drawing heater in the recess 28.
- the embodiment of the table apparatus 1 of FIG. 1 is externa ⁇ tremely variable both during transport and during the preparation of food applications.
- These hotplates are individually and variably mounted rotatably on the bearing journal 5, so that they each and independently from a radially above operating position, such as those of FIG. 2 for all cooking zones 6 is shown in a between the Stand plate 3 and the cover plate 4 and between the cover plate 4 and the clutch plate 14 located transport position are adjustable.
- These different pivoting positions are shown by way of example in FIG. 3, where the cooking zones 6 are shown in phantom lines for the sake of clarity.
- between the cover plate 4 and the clutch plate 14 is also provided an axial distance, so that the cooking zones 6 in groups either between the base plate 3 and the cover plate 4 or between the cover plate 4 and the clutch plate 14th can be arranged.
- the two diametrically opposed cooking zones 6 are each arranged between the base plate 3 and the cover plate 4, the free pivoting between the base plate 3 and the cover plate 4 by the other two, between the cover plate 4 and the Clutch plate 14 arranged cooking zones 6 are not hindered.
- the radial length as well as the width of the cooking zones 6 can be made larger and these can be fully pivoted either between the base plate 3 or the cover plate 4 and the cover plate 4 and the clutch plate 14, despite their larger training, without that they protrude radially from the base housing 2. Due to the wedge shape of the cooking zones 6 in their lying to the bearing pin 5 area also a radial projection over the base housing 2 is also avoided in the pivoted position, as can be seen from Fig. 3.
- the dimensions of the base housing 2 and the distances between the base plate 3 and the cover plate 4 and the cover plate 4 and the receiving plate 15 are selected such be that the cooking or frying 10 in the corresponding spaces provided also for transport space and can be stowed accordingly.
- the embodiment according to FIG. 1 of the tabletop device 1 is extremely variable in use and operable. Contribute in particular the variably pivotally mounted on the base housing 2 cooking zones 6 at. Due to the pivotable mounting, in particular between the base plate 3, the cover plate 4 or between the cover plate 4 and the coupling plate 14, an extremely small "pack size" is achieved, so that this tabletop device 1 occupies only a very small storage space when not in use.
- the cooking zones 6 are stored captive on the base housing 2 in the present embodiment of the table unit 1, so that any possible loss is reliably prevented here. Furthermore, it can be seen that this tabletop device 1 can be used variably for several persons, wherein the number of cooking zones 6 is not limited to four. Each person can individually prepare their various dishes by the separate, in particular in their heating power separately controllable cooking zones 6. In particular, the cooking of vegetables, but also of fish, meat and the like. , similar to a so-called "wok-appliance" or a "wok-pan”, can be carried out here individually in small buttocks without further ado. The variety of usable ingredients for individual food preparation is in the table device according to the invention many times greater than in a conventional raclette device or a fondue device.
- Fig. 4 shows a modification of a tabletop device 1/1, which also has a base housing 2/1. This basic housing
- 2/1 consists in this embodiment of a base plate 3/1 and a coupling plate 14, which is formed identically as the coupling plate 14 of the embodiment of FIG. 1.
- the coupling plate 14 and the base plate 3/1 are in this embodiment over a total of four bearing trunnions 5/1 interconnected, which in their axial extent are shorter than the bearing pin 5 of the embodiment of FIG. 1.
- the base plate 3/1 and the coupling plate 14 at an axial distance from each other.
- the receiving plate 15 On the coupling plate 14 is here also the receiving plate 15 with their receiving compartments 16 fixed or rotatable placed.
- the receiving compartments 16 serve in this embodiment in each case for receiving a dip tray or ingredient shell 17th
- a total of four hobs 6/1 are provided, of which in Fig. 4 a total of three pieces are shown in their coupled to the base housing 2 operating state.
- the fourth hotplate 6/1 is shown on the one hand in FIG. 4 as a single element and on the other hand also shown in FIG. 5 in a perspective exploded view. It can be seen that these hotplates are 6/1 of the embodiment of the table unit 1/1 formed as a circular plate, which also has a central recess 9/1, in which according to the embodiment according to the embodiment of FIG. 1 also the cooking vessel 10 with its handle 11 is positively inserted.
- the hotplate 6/1 is inserted into corresponding insertion openings 20 of the base plate 3/1, which are provided with electrical contact elements. pluggable.
- the base plate 3/1 in the region of the insertion openings 20 each have planar sections 21, of which FIG Fig. 4 is a recognizable.
- contact elements with the contact pins 19 may also form a kind latching or clamping connection.
- Hotplate 6/1 is provided on the underside with feet 29, so that they stand up in their coupled with the base plate 3/1 state with horizontally running connector 18, for example on a table top as a substrate.
- This embodiment has in particular a higher stability result, so that even larger and thus heavier cooking o- frying vessels 10 in the recess 9/1 of the cooking surface 6/1 can be set up and filled with a larger amount of food to be prepared.
- one or more spacers 22 and 23 may be provided (Fig. 5), which on their opposite sides with corresponding Contact pins 24 and 25 or Ein-insertion openings 26 and 27 are provided.
- the insertion openings 26 and 27 of the two spacers 22 and 23 be provided with internal contact elements which are in the mounted state with the respective associated contact pins 19 and 24 latchingly engageable.
- the spacer plugs 22 and 23 can also have different lengths and can also be variably combined with one another in different numbers.
- Even the hotplates 6/1 a separate control device for controlling the heating power is assigned (not explicitly shown in the drawing). This can be arranged on the basic housing 2/1 for each cooking point or even on the cooking surface 6/1 itself, as has already been described for the cooking point 6.
- FIG. 6 shows, by way of example, a heating device 30, as may be integrated, for example, in the hotplate 6 or 6/1 or else in the hotplates to be described later.
- this heating device 30 has two heating rings 31 and 32, which serve to heat the hotplate 6/1, in particular in the region of its recess 9/1.
- the heating ring 31, which has a larger diameter and is arranged above the heating ring 32 essentially serves to heat the depression in the region of its conically tapered inner surface 34.
- the heating device 30 furthermore has a block-shaped plug-in insert 35, with which this heating device 30 in FIG Connection area between the connector 18 and the actual cooking area 6/1 in these sen connector 18 is inserted.
- An adjoining, not shown in the drawing closure piece is penetrated by the two contact pins 19 and communicates with two leads of the heater 30 in electrical connection.
- the cooking point 6 may also be designed in the manner of a rechaud, in which, for example, a spirit burner is used. Also, induction systems can be used equally here. This also applies to the cooking areas to be described below.
- the cooking zones 6/1 are also in the space between see the stand plate 3/1 and the clutch plate 14 at
- Fig. 7 shows a further variant of a table device 1/2, in which also a basic housing 2/2 is provided.
- the upper receiving plate 15 with its receiving compartments 16 and the associated dip trays or ingredients shells 17 is also here fixed to the clutch plate 14 or rotatably mounted.
- the receiving plate 15 has a central recess 28, which can serve for example in the embodiments according to FIGS. 1 and 4, for example, when not in use for receiving the spacers 22 and 23.
- This depression can also be designed to be heatable, as already described above with reference to FIG.
- no base plate 3 is provided below the coupling plate 14.
- a support frame 40 is arranged, which in the present exemplary embodiment has a total of four angled support frame parts 41, 42, 43 and 44 (FIG. 8).
- the table device 1/2 with its coupling plate 14 at a distance to a table top can be set up on this.
- a total of four contact elements 45 are provided centrally, as can be seen by way of example from FIG. These contact elements 45, of which a total of four are provided in the present embodiment, are used for electrical coupling of a total of four hotplates 6/2.
- each of the hobs 6/2 has a connection plug 49, as can also be seen in FIG. 8.
- these connection plugs 49 are designed to be considerably shorter in their radial extent relative to the hotplate 6/2 than the connection plugs 18 of the hotplates 6/1, as described for the embodiment according to FIGS. 4 and 5.
- all cookers 6/2 have a total of three Stand feet 50, via which the hotplates are set up 6/2 in particular on a table top in operation such that the spacers 46, 47 and 48 extend substantially horizontally.
- Fig. 8 for the left-hand cooking 6/2 whose position when not in use of the tabletop device 1/2 is shown. It can be seen that this left-hand cooking point 6/2 essentially lies below this coupling plate 14, without radially protruding beyond the coupling plate 14. In order to secure their position in this transport position, it is provided in the present embodiment that the hotplate 6/2 is directly connected to the contact element 45 via its connection plug 49.
- the distance plugs 46 to 48 together with the entire tabletop 1/2, here also the recess 28 of the receiving plate 15 are used, in which all twelve spacers 46 to 48 of all four burners 6/2 place . It would also be possible here to detach the spacer plugs 46 to 48 on the four support frame parts 41, 42, 43 and / or 44, e.g. via holding magnets, to fix. However, this is ultimately dependent on the available storage space in the region of these four support frame parts 41 to 44 both between these support frame parts 41 to 44 and above these support frame parts 41 to 44.
- both the embodiment according to FIGS. 4 and 5 and the embodiment according to FIGS. 7 and 8 have the significant advantage that this tabletop device 1/1 or 1/2 is in each case extremely variably adaptable to different table sizes. Due to the provided spacers 46, 47 and 48, the number of which can be arbitrarily increased and their lengths may also be sized differently, the distance between the individual hobs 6/2 from the main body 2/2 or the clutch plate 14 can be chosen approximately arbitrary, so that each person can position this hotplate 6/2 in their immediate vicinity to an individual food prepare.
- the hotplates 6/1 and 6/2 may be equipped with a separate control device for separate individual control of the heating power, as has already been described in Fig. 1 for cooking 6.
- a corresponding rotary or slider is not explicitly shown in the drawing figures to the tabletop devices 1/1 and 1/2.
- These control devices can also be arranged, for example, on the basic housing 2/1 or 2/2 or its coupling plate 14 and be assigned separately to the regulation of a respective cooking zone 6/1 or 6/2 of such.
- FIGS. 9 to 12 show a further variant of a tabletop unit 1/3, the basic construction of which corresponds approximately to the tabletop unit 1/2.
- a basic housing 2/2 is also provided here, which consists of the coupling plate 14 and the receiving plate 15 with their dip shells or food trays 17.
- the support frame 40 is disposed below the coupling plate 14.
- the hotplates 6/3 of which four or more can also be provided, are provided with a connection plug 51, which can be seen in particular in the enlarged illustration of FIG.
- the hotplates 6/3 can also be equipped with a separate control device for separate individual control of the heating power, as already shown in FIG. 1 for the hotplate 6 has been described. However, a corresponding rotary or slider is not explicitly shown in the drawing figures to the tabletop 1/3.
- These control devices can also be arranged, for example, on the basic housing 2/2 or its coupling plate 14 and assigned separately to the regulation of a respective cooking zone 6/3 of such.
- connection plugs 51 can be plugged onto two guide rails 52 and can be displaced along them.
- These two guide rails 52 are fixedly arranged on a mounting plate 53, which in turn in the crossing region of the support frame parts 41 to 44 (see FIG. 11) are fixedly mounted on one of the mounting members 54 of the support frame 40.
- the power supply of the cooking zones 6/3 can be done in this embodiment variant, for example by flexible power supply lines.
- inductive power supply means may be provided, which are arranged on the one hand in the guide rails 52 and on the other hand in the connector 51 integrated.
- This embodiment according to FIGS. 8 to 12 is characterized by an extremely simple handling, since the "conversion" from a transport position of the cooking zones 6/3 into an operating position, as shown in FIG. 11 for the upper cooking point 6/3 , extremely easy by radial displacement of the respective hob 6/3 along the associated guide rails 52 takes place. Due to the dimensions chosen in the illustrated embodiment of the tabletop unit 1/3, it may be the case, however, that the hotplates 6/3 can not be adjusted so far radially inward, as can be done for example in the embodiment of FIGS. 7 and 8. By appropriate choice of the dimensions, however, a complete push the hobs 6/3 in the basic housing 2/2 achievable and desired.
- the hotplates 6/3 are also provided with feet 55, via which the respective hob 6/3 is placed on a table top or the like. can be set up. This is particularly important in the radially outwardly adjusted operating position, since a stable position of the respective hotplate 6/3 can be achieved by this base 55 in this position.
- the receiving plate 15 with its dip shells or ingredient trays 17 and also the coupling plate 14 can be seen.
- a tabletop device 1, 1/1, 1/2 or 1/3 is provided by the inventive design, which is extremely variable for the individual and simultaneous preparation of different food for several people. Due to the variable arrangement in particular of the cooking zones 6 to 6/3 on the one hand an extremely small pack size when not in use of the tabletop device is reached, whereas on the other hand, in particular according to the embodiments of FIGS. 4 and 7 an extremely variable adaptation to different table sizes is possible.
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
- Cookers (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE112008002969T DE112008002969A5 (de) | 2007-10-31 | 2008-10-29 | Tischgerät zum Zubereiten von Speisen |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE200720015249 DE202007015249U1 (de) | 2007-10-31 | 2007-10-31 | Tischgerät zum Zubereiten von Speisen |
DE202007015249.3 | 2007-10-31 |
Publications (2)
Publication Number | Publication Date |
---|---|
WO2009056289A2 true WO2009056289A2 (de) | 2009-05-07 |
WO2009056289A3 WO2009056289A3 (de) | 2009-09-03 |
Family
ID=38922632
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2008/009124 WO2009056289A2 (de) | 2007-10-31 | 2008-10-29 | Tischgerät zum zubereiten von speisen |
Country Status (2)
Country | Link |
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DE (2) | DE202007015249U1 (de) |
WO (1) | WO2009056289A2 (de) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2939016B1 (fr) * | 2008-11-28 | 2013-05-31 | Seb Sa | Appareil a raclette avec gorge annulaire |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0139885A1 (de) * | 1983-09-07 | 1985-05-08 | GROSSAG Gesellschaft mit beschränkter Haftung | Gerät zum Raclettieren, Grillen oder Überbacken |
US6170388B1 (en) * | 2000-02-11 | 2001-01-09 | Robert C. Shovick | Cooking device |
DE102004063623A1 (de) * | 2004-12-27 | 2006-07-06 | Walke, Sandra, Dr. | Kochvorrichtung mit verteilten Kochplätzen |
DE102006006454A1 (de) * | 2005-02-22 | 2006-08-31 | Unold Ag | Raclettegerät |
-
2007
- 2007-10-31 DE DE200720015249 patent/DE202007015249U1/de not_active Expired - Lifetime
-
2008
- 2008-10-29 WO PCT/EP2008/009124 patent/WO2009056289A2/de active Application Filing
- 2008-10-29 DE DE112008002969T patent/DE112008002969A5/de not_active Withdrawn
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0139885A1 (de) * | 1983-09-07 | 1985-05-08 | GROSSAG Gesellschaft mit beschränkter Haftung | Gerät zum Raclettieren, Grillen oder Überbacken |
US6170388B1 (en) * | 2000-02-11 | 2001-01-09 | Robert C. Shovick | Cooking device |
DE102004063623A1 (de) * | 2004-12-27 | 2006-07-06 | Walke, Sandra, Dr. | Kochvorrichtung mit verteilten Kochplätzen |
DE102006006454A1 (de) * | 2005-02-22 | 2006-08-31 | Unold Ag | Raclettegerät |
Also Published As
Publication number | Publication date |
---|---|
WO2009056289A3 (de) | 2009-09-03 |
DE112008002969A5 (de) | 2010-11-18 |
DE202007015249U1 (de) | 2008-01-10 |
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