WO2023010146A1

WO2023010146A1 - Method and apparatus for preparing scrambled egg

Info

Publication number: WO2023010146A1
Application number: PCT/AT2022/060263
Authority: WO
Inventors: Reinhard HALUSA
Original assignee: Halusa Reinhard
Priority date: 2021-08-03
Filing date: 2022-07-21
Publication date: 2023-02-09

Abstract

A description is given of a method and an apparatus for preparing scrambled egg, in which a heatable cooking vessel (1) is provided and can be displaced, in relation to a pivot axis (S1), between a cooking position, in which a raw-egg mass supplied to the cooking vessel (1) is cooked, and a serving position, in which the cooked scrambled egg is dispensed. So that, while maintaining a compact construction, it is possible to provide an energy- and resource-efficient method and nevertheless obtain cooking results which achieve good taste and texture every time, it is proposed that, in a cooking step, an active element (10) acts on the raw-egg mass to be cooked by way of translatory relative movements between the cooking vessel (1) and the active element (10), wherein the relative movements take place in the direction of an action axis (W), which runs transversely in relation to the pivot axis (S1), while the cooking vessel (1) and/or the active element (10) rotate/rotates in relation to an axis of rotation (R), which is parallel to the action axis (W) in the cooking position.

Description

Method and device for preparing scrambled eggs

technical field

The invention relates to a method for preparing scrambled eggs, wherein a heatable cooking container is provided, which can be moved with respect to a pivot axis between a cooking position in which a raw batter fed to the cooking container is cooked and a serving position for dispensing the cooked scrambled eggs.

State of the art

Various devices and methods for preparing scrambled eggs are known (WO 2008039517 A2, US 4522117 A), with a cooking container being able to be moved between a cooking position and a serving position. The scrambled eggs can be cooked, for example, using steam or a heating device for the cooking containers.

A disadvantage of the previously known devices and methods is that a large number of components are required to carry out the method, which is associated with a correspondingly complex construction. In addition, the cooking methods used, for example steam cooking in the case of WO 2008039517 A2, are generally relatively energy- and resource-intensive and thus also reduce the efficiency of such methods. Another problem associated with such methods is that, due to the almost complete process automation and the associated restrictions on the cooking conditions, cooking results can sometimes only be achieved that do not come close to hand-prepared scrambled eggs in terms of quality, ie especially in terms of taste and texture . Presentation of the invention

There is therefore a need for a method of the type described at the outset, which can be carried out in an energy- and resource-efficient manner and which nevertheless enables reproducible cooking results which are good in terms of taste and texture, and which creates the prerequisite for compact and robust devices.

The invention solves the problem in that, in a cooking step, an active element is used to act on the raw mass to be cooked via translatory relative movements between the cooking container and the active element, with the relative movements taking place in the direction of an active axis running transversely to the pivot axis, while the cooking container and/or the Active element rotates with respect to an axis of rotation parallel to the active axis in cooking position.

As a result of these features, translational movements and rotational movements are essentially superimposed on the raw home mass to be cooked. In principle, it is left open whether, on the one hand, the translational relative movements occurring between the cooking container and the active element in the direction of the effective axis are caused by the active element and/or the cooking container or by a cooking container receptacle connected to the cooking container, and whether, on the other hand, the rotational movements are caused by the cooking container or a the cooking container associated cooking container receptacle take place or be initiated by the active element in the Rohheimmasse. However, in order to create the prerequisite for a particularly compact design for a device performing the method according to the invention, it is recommended that the rotational movements take place via the cooking container or a cooking container receptacle and that the translational relative movements take place through the active element, which for this purpose is along the transverse to the Pivot axis running axis of action is displaceable. Preferably, the translational adjustment movements take place periodically. Although it can be provided that the Rotational movement can take place periodically, ie with periodically changing directions of rotation, it is preferred if a uniform rotational movement takes place with a fixed predetermined direction and speed of rotation. The measures according to the invention have surprisingly shown that, despite the comparatively simple movement superimposition of rotational movements and translational relative movements, a particularly favorable mixing of the raw batter can take place, so that the cooking conditions for the scrambled eggs can be positively influenced. Particularly favorable cooking conditions result if the cooking container is also heated during the cooking step at the same time as the translational relative movements and the rotational movements. In the simplest case, this can be done by means of radiation or induction heating, which is integrated, for example, in the cooking container holder. A cooking container can be, for example, a pan, a pot or the like.

Within the meaning of the invention, a raw egg mass is understood in the simplest case as the untreated and not yet whisked content of a raw egg, which can also be added manually, for example. However, raw home mass is also understood to mean, for example, a finished raw preparation which can be metered in automatically and can also already contain any spices or other food additives.

In order to enable the cooking container to be cleaned in a particularly simple manner, it is proposed that after the cooking step and/or a serving step, the cooking container be moved in a cleaning step with respect to the pivot axis into a cleaning position and flushed with a rinsing medium, for example fresh water or a water/cleaning agent mixture , Is applied, wherein the pivoting angle between the cooking position and the cleaning position is preferably 180°.

The invention also relates to a device for carrying out a method according to the invention. The device comprises one with respect to a pivot axis at least between a cooking position and a serving position displaceable, heatable cooking container, which can be rotated about an axis of rotation running transversely to the pivot axis, and an active device having an active element for the raw meat mass to be cooked. To carry out the relative movements taking place in the direction of the effective axis, the active element and/or the cooking container is drive-connected to an adjusting drive, wherein for reasons of a compact and robust design, preferably only the active element is drive-connected to an adjusting drive for the translational adjusting movements in the direction of the effective axis. For cleaning purposes, the active element is inserted, in particular detachably, into an active element receptacle of the active device. An active element is to be understood as any cooking tool that is suitable for enabling the raw batter to work through in a favorable manner via the translational and rotational movements occurring according to the invention during the entire cooking process, i.e. in particular when the viscosity and consistency of the raw batter changes during the cooking process. For example, in the simplest case, a cooking spatula can be provided as the active element, which is preferably releasably inserted into a corresponding active element receptacle of the active device.

Particularly favorable structural conditions and in particular a reliable and robust construction result when the active device comprises a lifting column which is height-adjustable in the direction of the active axis and which is drive-connected to the active element. The lifting column can, for example, have a lifting spindle as an adjusting drive, which is drive-connected to the active element.

In order to further improve the stirring and cooking conditions, it is proposed that the active element be displaceable in the direction of the active axis against the force of a restoring element, for example a restoring spring. The active element is preferably inserted into an active element receptacle in such a way that the active element can be displaced with respect to the active element receptacle counter to the active direction pointing in the direction of the cooking container, against the force of a restoring element. The restoring element causes a tolerance compensation during the translatory relative movements, so that the Active element can also touch the bottom of the cooking vessel without damaging it or being damaged itself. This measure leads to particularly advantageous stirring and cooking conditions, with the risk of the scrambled egg burning to the bottom of the cooking container as a result of favorable shifting movements of the scrambled egg being able to be significantly reduced, particularly when the scrambled egg is already well cooked. The choice of material for the active element is made in such a way that scratching of the bottom of the cooking container, which is preferably provided with a non-stick coating, is effectively avoided. For example, the active element can be made of silicone, at least in the active element section that touches the cooking container base.

Improved stirring and cooking conditions also result when the active element forms active rods which can be displaced relative to one another in a plane normal to the active axis. The stirring rods are preferably designed essentially in the form of pegs and do not form any stirring profiles known from conventional stirring tools, for example for beating liquids or pureeing solid components. However, it has been found that the provision of such simple and therefore robustly constructed active rods, in particular a pair of active rods, together with the combination of translatory relative movements in the direction of the active axis and rotary movements about an axis of rotation parallel to the active axis, provided according to the invention, creates particularly advantageous flow conditions for the cooking process in the raw batter and later in the cooking process causes a particularly favorable shifting movement of the ready-cooked scrambled eggs. Since the active rods can be displaced relative to one another in a plane normal to the active axis, not only is it easy to adapt to different cooking container diameters, but an additional actuating movement of the active rods for the cooking process can also be induced, acting on the raw mass. In order to create a simple cleaning option, the active rods can be detachably connected to the active device or to a receptacle for the active rods. In principle, the active element can also form cooking or dough spatulas, which can be displaced relative to one another in a plane normal to the active axis.

A particularly robust design can be achieved if the pivot axis is essentially formed by a rotary frame which is rotationally connected to a support column running transversely to the pivot axis, the support column having a rotation unit at a free end that can be rotationally connected to the cooking container. The rotation unit can be designed, for example, as a rotary plate or turntable and form a receptacle for the cooking container. However, it can also be provided that the rotation unit itself forms the cooking container. The rotation unit preferably also comprises a heating device for the cooking container, for example a radiant heater, an induction heater or the like.

In order to achieve cleaning of the active element in a particularly advantageous manner, it is proposed that a washing unit be provided for applying a rinsing medium to the active element, the active element being displaceable about an axis running parallel to the active axis into a washing position in such a way that the active element is at least partially is enclosed by the washing unit. As a result of these features, after the stirring process has taken place, the active element can preferably be pivoted through 90° with respect to an axis running parallel to the active axis into the washing position, where the active element is rinsed with a rinsing medium via cleaning nozzles within the washing unit, for example. This also creates the possibility of cleaning the active element at the same time as the serving step after the stirring process has taken place or following the cooking step. The washing unit is preferably not drive-connected to the active device or fastened to it, so that the washing unit is not moved along with the translatory relative movements occurring through the active device.

In principle, it can be provided that a storage container for the raw batter is arranged in the area or at the height of the cooking container such that the raw batter can get into the cooking container due to the force of gravity. In particular, for a compact design, the device according to the invention can have a base frame which includes a coolable storage container for the raw mass. The storage container, which can be cooled by means of Peltier elements, for example, can be flow-connected to a pump device and, via a supply line, to a dispensing unit for the raw mass to be supplied, which is arranged in the region of the active element, with the supply line being able to be arranged at least partially on or in the lifting column and running parallel to the active axis.

In order to still enable a particularly simple cleaning of the cooking container with a compact design, the base frame can form a cleaning basin for cleaning the cooking container in the cleaning position, which is flow-connected via a flushing line to a flushing medium tank and via a service water line to a service water tank.

Particularly in gastronomy and the hotel industry, it is advisable if the device according to the invention has a pivoting arm for dishes which can be displaced about a pivoting axis running parallel to the effective axis in order to receive the scrambled ice dispensed from the cooking container in the serving position. As a result, the guest can, for example, hand over an empty plate to the swivel arm, after which the swivel arm together with the plate is first swiveled into the output area of the cooking container, with the finished scrambled egg being loaded onto the plate from the cooking container in the serving position. The plate loaded with the scrambled eggs is then swiveled out of the serving area of the cooking container again by the swivel arm and made available to the guest.

Brief description of the invention

In the drawing, the subject of the invention is shown as an example. Show it

1 shows a device according to the invention in a schematic oblique view, with a cooking container in the cooking position, FIG. 2 shows a side view corresponding to FIG. 1. FIG

3 shows a representation corresponding to FIG. 2 with a cooking container shifted into the serving position,

4 shows a representation corresponding to one of FIG. 2 with a cooking container shifted into the cleaning position and

5 shows a representation corresponding to FIG. 1 of a further embodiment of a device according to the invention.

Ways to carry out the invention

A device according to the invention for preparing scrambled eggs has a heatable cooking container 1, which is arranged on a rotary frame 3 via a support column 2 and, with respect to a pivot axis S1, between a cooking position shown in Fig. 1 and 2, a serving position shown in Fig. 3 and a position in Fig. 4 shown cleaning position is displaceable. The support column 2 rotatably connected to the bogie 3 has a rotation unit 4 at a free end, which is rotatably connected to the cooking container 1 such that the latter can be rotated with respect to a rotation axis R by the rotation unit 4 . The rotation unit 4 also includes a heating device, not shown in detail, for heating the cooking container 1 for the cooking process. When the cooking vessel 1 is in the cooking position, the axis of rotation R runs parallel to an axis of action W indicated schematically by a double arrow.

The bogie 3 comprises, for example, two bearing housings 5, 6 for accommodating a bearing shaft 7 that is connected to the support column 2 in a rotationally fixed manner be.

The device also includes an active device 8, whose active element receptacle 9 receives an active element 10 in a detachable manner. The active element 10 is formed in the present case as a pair of active rods 11, which in each a separate active element receptacle 9 are used detachably. The active rods 11 are also inserted spring-loaded into the active element receptacle 9 and can therefore be displaced counter to the active direction pointing in the direction of the cooking container 1 against the force of a return spring (not shown). The relevant spring deflection can also be predetermined, as is indicated by the oblong holes in the active element receptacles 9 serving as a limit stop. In addition, the rotary discs 12 drive-connected to the active rods 11 indicate that the active rods 11 can be displaced relative to one another in a plane normal to the active axis W via a corresponding actuator, which is arranged, for example, in the upper housing 13 of the active device 8 .

In a cooking step, the active rods 11 act on the raw mass to be cooked in the cooking container 1 via translatory relative movements between the cooking container 1 and the active rods 11, with the relative movements taking place in the direction of the effective axis W as periodic up and down movements, while the cooking container 1 is rotated smoothly with respect to the rotation axis R by means of the rotation unit 4 . In order to carry out the translational relative movements between the cooking container 1 and the active rods 11 , the active device 8 comprises a lifting column 14 which is height-adjustable in the direction of the active axis W and which is drive-connected to the active rods 11 . The lifting column 14 has, for example, a lifting spindle (not shown) as an adjusting drive.

In order to enable simple dosing of the raw mass into the cooking container 1 with a compact design, the device has a base frame 15 which comprises a storage container 16 for the raw mass, which can be cooled, for example, by means of Peltier elements. The storage container 16 is flow-connected on the one hand to the pumping device (not shown in detail for reasons of clarity) and on the other hand via a feed line 17 to an output unit for the raw mass to be fed. The dispensing unit can be a dispensing nozzle, for example, and is arranged in the area of the active rods 11 or the active element receptacle 9 in the upper housing 13 of the active device 8 . The feed line 17 is at least partially on the lifting column 14 and arranged to run parallel to the axis of action W, as indicated schematically in the drawing.

To clean the cooking container 1 , the base frame 15 has a cleaning basin 18 which is flow-connected to a rinsing medium tank 20 via a rinsing line 19 and to a process water tank 22 via a service water line 21 . The rinsing line 19 opens into the cleaning tank 18, for example via a cleaning nozzle for applying a rinsing medium to the cooking container 1 to be cleaned.

As indicated in FIG. 4, a device according to the invention also has a swivel arm 23 for a dish 24 . In order to swivel the dishes 24 loaded with the scrambled eggs out of the output area of the cooking container 1 in the serving position and make them available to the guest, the swivel arm 23 can be displaced about a swivel axis S2 running parallel to the effective axis W.

According to the embodiment shown in FIG. 5, a washing unit 25 can also be provided. The washing unit serves to act on the active element

10 with a flushing medium, the active element 10 being displaceable about an axis running parallel to the active axis W into a washing position. As in the present case, the schematically indicated washing unit 25 can have, for example, two washing cabins, each for one active rod 11 or one cooking spatula. So that the active rods 11 or cooking spatula, which are arranged, for example, on a swivel arm that is not shown in detail, can be shifted into the washing position without any problems, so that the active rods

11 or cooking spatulas can be inserted into the washing cabins and are at least partially enclosed by the washing cabins, the washing cabins each have a corresponding recess both on their shell side and on their top, as can be seen in FIG.

Claims

patent claims

1 . Method for preparing scrambled eggs, wherein a heatable cooking container (1) is provided, which can be displaced with respect to a pivot axis (S1) between a cooking position, in which a raw mass fed to the cooking container (1) is cooked, and a serving position for dispensing the cooked scrambled eggs , characterized in that in a cooking step by means of an active element (10) the raw meat mass to be cooked is acted on via translational relative movements between the cooking container (1) and the active element (10), the relative movements in the direction of an active axis ( W) take place while the cooking container (1) and/or the active element (10) rotates with respect to an axis of rotation (R) parallel to the active axis (W) in the cooking position.

2. The method according to claim 1, characterized in that after the cooking step and/or a serving step, the cooking container (1) is moved in a cleaning step with respect to the pivot axis (S1) into a cleaning position and a rinsing medium is applied, the pivot angle between the cooking position and Cleaning position is preferably 180 °.

3. Device for carrying out a method according to one of the preceding claims, comprising a heatable cooking container (1) which can be displaced at least between a cooking position and a serving position with respect to a pivot axis (S1) and which can rotate about an axis of rotation (R) running transversely to the pivot axis (S1). is rotatable, and an active device (8) having an active element (10) for the raw mass to be cooked, characterized in that the active element (10) and/or the cooking container (1) is used to carry out the relative movements taking place in the direction of the active axis (W). is drive-connected to an actuator.

4. Device according to claim 3, characterized in that the active device (8) comprises a lifting column (14) which is height-adjustable in the direction of the active axis (W) and which is drive-connected to the active element (10).

5. Device according to claim 3 or 4, characterized in that the active element (10) can be displaced in the direction of the active axis (W) against the force of a restoring element.

6. Device according to one of claims 3 to 5, characterized in that the active element (10) forms active rods (11) which are displaceable relative to one another in a normal plane to the active axis (W).

7. Device according to one of claims 3 to 6, characterized in that the pivot axis (S1) is formed essentially by a bogie (3) which is rotationally connected to a transverse to the pivot axis (S1) running support column (2), wherein the support column (2) has a rotation unit (4) which can be connected in a rotating manner to the cooking container (1) at a free end.

8. Device according to one of claims 3 to 7, characterized by a base frame (15) which forms a cleaning basin (18) for cleaning the cooking container (1) in the cleaning position, the cleaning basin (18) being connected via a flushing line (19) to a Flushing medium tank (20) and via a domestic water line (21) with a domestic water tank (23) flow-connected.

9. Device according to one of claims 3 to 8, characterized in that a swivel arm (23) is provided for a crockery (24) which, in order to receive the scrambled ice dispensed from the cooking container (1) in the serving position, is rotated about a direction parallel to the effective axis (W) running pivot axis (S2) is displaceable.

10. Device according to one of Claims 3 to 9, characterized in that a washing unit (25) is provided for applying a flushing medium to the active element (10), the active element (10) rotating about an axis running parallel to the active axis (W) so can be displaced into a washing position such that the active element (10) is at least partially surrounded by the washing unit (25).