WO2016077284A1 - Dispositif de mise en conserve à bain d'eau électrique et multicuiseur présentant un état de stockage compact - Google Patents

Dispositif de mise en conserve à bain d'eau électrique et multicuiseur présentant un état de stockage compact Download PDF

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Publication number
WO2016077284A1
WO2016077284A1 PCT/US2015/059851 US2015059851W WO2016077284A1 WO 2016077284 A1 WO2016077284 A1 WO 2016077284A1 US 2015059851 W US2015059851 W US 2015059851W WO 2016077284 A1 WO2016077284 A1 WO 2016077284A1
Authority
WO
WIPO (PCT)
Prior art keywords
vessel
cooker
base
canner
water bath
Prior art date
Application number
PCT/US2015/059851
Other languages
English (en)
Inventor
Scott Hager
Andrew James ROTH
Collin Ostergaard
Clifford Krapfl
Motokimi Yono
Original Assignee
Hearthmark, Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hearthmark, Llc filed Critical Hearthmark, Llc
Publication of WO2016077284A1 publication Critical patent/WO2016077284A1/fr

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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
    • A47J27/10—Cooking-vessels with water-bath arrangements for domestic use
    • 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
    • A47J27/004—Cooking-vessels with integral electrical heating means

Definitions

  • the present disclosure relates to an electric water bath canner and multi-cooker appliance with an integrated heating system that is designed to facilitate easy cleaning and compact storage after use.
  • a water bath canner is typically used for high-acid recipes (foods having a PH less than 4,6) and a pressure canner is typically used for low acid recipes (foods having a PH greater than 4.6).
  • Canners have traditionally canned food in jars on their stove top using water bath canners. While this works for many canners, others find it inefficient, difficult, or impossible to boil large amounts of water due to stove size constraints or the material of their stove. Moreover, the use of traditional heating elements, such as a stove, expend a great deal of energy in order to initially bring a canner to a boil and then maintain the water temperature over time to enable preheating and preservation of several canning batches a day.
  • Some canners have taken to building ad hoc systems to allow them to preserve foods despite the limitations of their kitchen. These traditional canning systems are often bulky and difficult to store when not in use. It would be desirable to make canning at home more convenient by combining the benefits of a traditional water bath canner, with an energy-efficient electrical heating system, that can also be used as a versatile multi-cooker appliance. This goal is now met with a high- performance heating element provided in an electric canner that brings water to a rolling boil and maintains it thereby enabling a canner to preheat or preserve several batches in a day.
  • This electric water bath canner and multi-cooker makes canning at home more convenient by combining the benefits of a traditional water bath canner with those of a multi-cooker.
  • This EWBC is composed of multiple stackable units that ca be separated when not in use and “nested” together in a unique storage configuration to facilitate easy and efficient storage.
  • EWBC With this improved EWBC, there is no longer a need to use the stove top for canning in the kitchen.
  • Using an EWBC is more convenient " than handling a big pot of boiling water in a busy kitchen, especially when using a glass-top stove.
  • the EWBC enables a canner to can and preserve with confidence, anywhere there is an electrical outlet and then, when not in use, the EWBC can be disassembled into nestable units that can be easily and efficiently stored in limited kitchen space.
  • one of the objectives of the present invention is to make canning at home more convenient and unwieldy by combining the benefits of a traditional water bath canner, with removable components which can be disassembled into a more compact configuration for storage when not in use,
  • a further object is to provide an easy-to-store water bath canning appliance that offers versatility of use for also cooking stews or pastas, boiling mash and grains for home brewing, braising meat, as well as, for blanching or steaming herbs, fruits, or vegetables.
  • An easy-to-store EWBC and multi-cooker is provided, which in the operational configuration, is comprised of a vessel, having a bottom with a topside and an underside, and an upstanding side wall that defines a vessel opening leading to an inner pot area for receiving food to be cooked or jars to be processed for food preservation and sized to accommodate a base; a lid sized to enclose the vessel opening; an integral subassembly bonded to the underside of the bottom of the vessel that serves to heat the vessel; a support skirt attached to the underside of the bottom of the vessel; and a base, with an electrical interface side which includes one or more housings to accommodate the support skirt, and an underside which includes an integrated handle.
  • the EWBC and multi-cooker's base is sized to fit witihin the vessel opening whereby the base can be detached from the skirt and nested inside the inner pot area of the vessel, the underside of the base with its integrated handle facing upward in order to facilitate its easy removal from the vessel when it is time for reassembly of the EWBC back into the operational configuration.
  • the upstanding side wall of the vessel includes a step, preferably one to three inches up from the bottom of the vessel, which serves as a support for the base when the EWBC is not in use and being is stored.
  • the electrical interface side of the base includes one or more electrical terminal receptacles and the integral subassembly of the vessel is comprised of a heating element, a heat distribution plate, and one or more electrical terminals,
  • the base of the electric water bath canner and multi-cooker includes a temperature control dial.
  • the upstanding side wall of the vessel may include a drain spigot and one or more side handles.
  • the EWBC and multi-cooker may include an optional canning rack and/or steaming rack.
  • FIG 1 is an exploded perspective view illustrating the EWBC embodied in the present- invention shown in the operational canning or cooking configuration
  • FIG 2 is an exploded perspective view illustrating the EWBC embodied in the present invention shown in the storage configuration
  • FIG 3 is a sectional, view of the EWBC illustrating how the individual units nest together in the storage configuration
  • FIG 4 is a sectional view of the EWBC illustrating how the individual units stack together in the operational canning or cooking configuration
  • FIG 5 is a top plan view of the electrical interface side of the base
  • FIG 6 is a top plan view of the integral subassembly bonded to the underside of the bottom of the vessel;
  • FIG 7 is a top perspective view of the optional steamer rack that can be used in conjunction with the EWBC;
  • FIG 8 is a top perspective view of the optional wire rack that can be used in conjunction with the EWBC,
  • an easy to store EWBC appliance 10 including a vessel 12 and a lid 13; an integral subassembly 14 consisting of a heating element 15, which distributes heat through a heat distribution plate 16 via electrical terminals 17 surrounded by a support skirt 18; and a base 19, which includes an electrical interface side 20 that provides electrical power to the heating element 15 and heat distribution plate 16 through terminal receptacles 21.
  • the base 19, which includes an integrated handle 22, can be detached or removed from the underside 29 of the bottom 24 of the vessel 12 and nested in an inverted position inside the vessel 12 for more compact storage.
  • the lid 13, the vessel 12, and the base 19 of the EWBC 10 are the same shape, more specifically circular as viewed from a top plan view, although they may also be oval, square, rectangular or any other acceptable shape. More specifically, it is preferred that the entire periphery of at least the lid, vessel, and base 13, 12, 19 have the same general shape so that they may be neatly stacked on top of each other when in an operational configuration as shown in FIGS. 1-4.
  • the vessel 12 has a bottom 24 and an upstanding side wall 25 that defines a vessel. Opening 26 leading to an inner pox area 27 for receiving food to be cooked or jars to be processed for food preservation, as shown in the FIGS. 1 and 2.
  • Said bottom 24 consists of a topside 28 and an underside 29 and said upstanding side wall consists of an inside surface 30 and an outside surface 31 .
  • the vessel opening 26 is sized to accommodate the base 19 when in the storage configuration.
  • the upstanding side wall 25 of the vessel 12 features a step 32, preferably one to three inches up from the bottom 24 of the vessel 12, which serves as a support for the base 19 when the EWBC 10 is not in use and being stored, or as support for a ventilated steaming rack 33 for use in steaming food.
  • the vessel 12 may include a drain spigot 34 disposed in the upstanding side wall 25 that can be used to drain hot water from the vessel 12 into the sink after it is used to sterilize the jars.
  • the vessel 12 may also include one or more side handles 35 attached to the outside surface 31 of the vessel's upstanding side wall 25 to facilitate moving the vessel when heated.
  • a lid 13 for the vessel 12 is also provided as is conventional for such appliances.
  • the lid 13 also includes at least one handle 36.
  • Both vessel 12 and lid 13 may be constructed from materials traditionally used for such purposes, such as stainless steel, copper, cast aluminum, glass, and ceramics. It is preferred that the vessel 12 be made of food grade stainless steel. It is preferred that the lid 13 be made of tempered glass so that the contents of the vessel can be viewed while cooking. The lid 13 may also be equipped with a rim 37 to help prevent water spitting or the contents of the vessel from boiling over.
  • the handles 35, 36 are preferably crescent shaped and made of an insulated material such as wood or polymeric material.
  • a heating element 15 is attached to the underside 29 of the bottom 24 of the vessel 12 which distributes heat to the vessel 12 through a heat distribution plate 16.
  • the heat distribution plate 16 may be made of any thermally conductive material, but it is preferable that it be made of aluminum.
  • the heat distribution plate 16 and heating element 15 are bonded together, preferably brazed or impact bonded, to the underside 29 of the bottom 24 of the vessel 12. Electrical power is provided to the heating element 15 through one or more electrical terminals 17, including a ground terminal (17a).
  • the heating element 15, the heat distribution plate 16, and the electrical terminals 17 comprise the integral subassembly 14 of the vessel 12.
  • a support skirt 18 is attached to the underside 29 of the bottom 24 of the vessel 12.
  • the support skirt 18 can be made of any insulated material such as wood, resin, or polymeric material, but is preferably made of bakelite.
  • the support skirt 18 can be attached to the vessel 12 using any method but it is preferable to use screw bosses which are welded to the underside 29 of the bottom 24 of the vessel 12.
  • the support skirt 18 serves to both support the vessel 12 and protect the electrical terminals 17 of the heating element 15.
  • the support skirt 18 also provides proper alignment of the vessel 12 during insertion into the base 19 and further protects the electrical terminals 17 from misalignment during insertion into the matching terminal receptacles 21 when the vessel 12 is connected to the base 9 when the EWBC is assembled for operation.
  • the base 19 preferably made of polypropylene, consists of an electrical interface side 20 and an underside 38.
  • the electrical interface side of the base 20 provides electrical power to the heating element 15 through the terminal receptacles 21 that match or "plug into” the electrical terminals 17 in the integral subassembly 14,
  • the base 19 features a temperature control dial 40 that adjusts temperature from low to high.
  • the temperature control dial 40 communicates with a temperature controller sensor 41 , also located on the electrical interface side of the base 20, that communicates with the heat distribution plate 16 of the integral subassembly 14 and monitors the temperature of the vessel 12, cycling power to the heating element 15 when the appropriate temperature, as selected by the user of the EWBC appliance via the temperature control dial 40, is reached.
  • the electrical power is introduced via a detachable electrical cord into the base through an IEC Terminal 42, as is well known in the art.
  • a thermal fuse 43 also located on the electrical interface side of the base 20, may be provided as failsafe mechanism that physically cuts off the electrical connection in the unit if it gets too hot in order to prevent a situation of uncontrolled heating which may cause the plastic to melt damaging the unit causing a potentially dangerous situation.
  • heat may he conducted to the integral subassembly through the use of induction heating methods. As shown in FIGS.
  • the support skirt 18 of the vessel 12 is inserted into one or more housings 44 in the base 19 such that the electrical terminals 17 in the integral subassembly 14 align and insert into the terminal receptacles 21 in the base 19.
  • the base 19 when the EWBC is not in operation, the base 19 can be detached or removed from the underside 29 of the bottom 24 of the vessel 12 and nested in an inverted position inside the inner pot area of the vessel 27 for more compact storage.
  • the base 19 rests on the supportive step 32 of the vessel 12.
  • An integrated handle 22 is molded into the underside 38 of the base 19 to facilitate the easy removal of the base 19 from the inner pot area of the vessel 27. This nesting design allows easy cleaning of the vessel after use, and storage efficiency in the kitche cabinet.
  • the EWBC may also include an optional canning rack 23 and optional steaming rack 33,
  • the optional canning rack 23 is designed to be placed on the topside 28 of the bottom 24 of the vessel 12 to keep heavy jars from making direct contact with the bottom 24 of the vessel 12 and allow for circulation around the glass jars being processed for food preservation.
  • the rack includes one or more feet projections 45 on its underside that serve to support and space the canning rack 23 away from the bottom 24 of the vessel 12. Use of the canning rack 23 also helps prevent thermal shock on the glass jars. As shown in FIGS.
  • the optional steaming rack 33 is designed to serve a dual role, in one role the steaming rack acts as a traditional steamer, whereby, approximately one or two inches of water is placed in the vessel 12 and boiled with the steaming rack resting on the supportive step 32 of the vessel 12 over the water being boiled. In this way, vegetables and other food items can be steamed by placing them atop the steaming rack 33,
  • the steaming rack 33 can also be used as a boil diffusion plate whereby the rack can be placed atop the jars during the canning process in order to reduce the boil by limiting the water oscillation within the vessel.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Commercial Cooking Devices (AREA)

Abstract

L'invention concerne un dispositif de mise en conserve à bain d'eau électrique (EWBC) facile à stocker et un multicuiseur, lequel, dans la configuration de fonctionnement, est composé d'une cuve présentant un fond comprenant une face supérieure et une face inférieure et une paroi latérale verticale qui définit une ouverture de cuve menant à une région interne destinée à recevoir des aliments devant être cuisinés ou des bocaux devant être traités pour la conservation des aliments et dimensionnée pour accueillir une base; d'un couvercle dimensionné pour enfermer l'ouverture de la cuve; d'un sous-ensemble formé d'un seul tenant lié à la face inférieure du fond de la cuve qui sert à chauffer la cuve; d'une jupe de support fixée à la face inférieure du fond de la cuve; et d'une base présentant un côté d'interface électrique qui comprend un ou plusieurs logements destinés à accueillir la jupe de support et une face inférieure qui comprend une poignée intégrée. Dans la configuration de stockage, la base de l'EWBC et du multicuiseur est dimensionnée pour s'ajuster à l'intérieur de l'ouverture de la cuve et la base peut être détachée de la jupe et emboîtée à l'intérieur de la région interne de la cuve, la face inférieure de la base ayant sa poignée intégrée tournée vers le haut afin de faciliter son retrait de la cuve lorsque l'on souhaite remonter l'EWBC dans la configuration de fonctionnement.
PCT/US2015/059851 2014-11-10 2015-11-10 Dispositif de mise en conserve à bain d'eau électrique et multicuiseur présentant un état de stockage compact WO2016077284A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201462077710P 2014-11-10 2014-11-10
US62/077,710 2014-11-10

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Publication Number Publication Date
WO2016077284A1 true WO2016077284A1 (fr) 2016-05-19

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106539489A (zh) * 2017-01-22 2017-03-29 王志宇 一种人工智能全自动煮粥机
CN108577516A (zh) * 2018-05-09 2018-09-28 童森伟 设有环式火锅调料滤网的鸳鸯火锅
WO2019075455A1 (fr) * 2017-10-13 2019-04-18 National Presto Industries, Inc. Dispositif de mise en conserve électrique sous pression à commande numérique
US20230294864A1 (en) * 2022-03-18 2023-09-21 Rubbermaid Incorporated Canning device

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3859505A (en) * 1973-10-12 1975-01-07 Lois A Herbrand Electrically heated boiler with perforated rack and an adjustable heat shield
US20010050005A1 (en) * 2000-06-08 2001-12-13 Dongming Wang Electric fryer
US20090087534A1 (en) * 2002-08-14 2009-04-02 Mclemore John D Cooking apparatus
WO2013126734A1 (fr) * 2012-02-22 2013-08-29 Hearthmark, Llc Dispositif de fabrication de confiture et de gelée

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3859505A (en) * 1973-10-12 1975-01-07 Lois A Herbrand Electrically heated boiler with perforated rack and an adjustable heat shield
US20010050005A1 (en) * 2000-06-08 2001-12-13 Dongming Wang Electric fryer
US20090087534A1 (en) * 2002-08-14 2009-04-02 Mclemore John D Cooking apparatus
WO2013126734A1 (fr) * 2012-02-22 2013-08-29 Hearthmark, Llc Dispositif de fabrication de confiture et de gelée

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Ball freshtech electric water bath canner and multi -cooker", 6 March 2015 (2015-03-06), Retrieved from the Internet <URL:http://www.freshpreserving.cofn/Etectric-Water-Bath-Canner> *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106539489A (zh) * 2017-01-22 2017-03-29 王志宇 一种人工智能全自动煮粥机
WO2019075455A1 (fr) * 2017-10-13 2019-04-18 National Presto Industries, Inc. Dispositif de mise en conserve électrique sous pression à commande numérique
US10849342B2 (en) 2017-10-13 2020-12-01 National Presto Industries, Inc. Electric pressure canner with digital control
CN108577516A (zh) * 2018-05-09 2018-09-28 童森伟 设有环式火锅调料滤网的鸳鸯火锅
US20230294864A1 (en) * 2022-03-18 2023-09-21 Rubbermaid Incorporated Canning device

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