HK1079068A1 - Cooking system with lid - Google Patents

Abstract

A lid for a cooking pot is fitted with a tag (12) with a hooked end (14) on the underside. This enables the user to hook the lid onto the edge of the pot where it is supported in an upright position. The tag can be positioned centrally on the underside of the pot and can have a rotational symmetry to hold the lid in any position, or the tag can be mounted eccentric to the lid. The tag can be made from metal strip with the hook profile to match the shape of the edge of the pot. The lid support can be applied to any type of cooking pot.

Description

The invention relates to a cooking system consisting of utensils, such as pots, pans, casseroles, saucepans and the like, with lids.

Cooking utensils and cooking systems have long been on the market, where, for example, pots and accessories are coordinated and combined with each other.

During cooking, the problem is often to remove the lid for the cookware when it is to be stirred or tasted. Cooking and preparation surfaces are contaminated by food residue, which, if the lid is placed there, can be transferred to the cooking item.

GB-A-392 304 reveals a lid for cookware, with a protrusion with a top on the inside of the lid. A cone-shaped part is coaxially fixed with its top to the top of the protrusion. The lid has a crease with a constant radius.

DE 298 11 228 U1 concerns a hinged device for the lid of a buffet dish, consisting of a clamping part, which is attached to the lid by a screw, with a stopper which, at its free end, has an increasing distance from the lid, and is intended to prevent the lid from sliding down and to facilitate the hanging.

The present invention is therefore intended to provide a cooking system consisting of at least two cookware, such as pots, pans, pans, saucepans and the like, one of which has a slightly reduced diameter and can be inserted into the other, with a lid, the lid having a protrusion on the side pointing to the cookware in use with a collar formed as a support over the impact edge of the cookware and, if the cookware is needed, easily accommodated and a single lid that can lock each of the at least two cookware openings.

This task is fulfilled by a cookware according to claim 1.

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The cookware may continue to contain at least one auxiliary dish, such as a stir-fry, pasta or steam dish, which may be stacked in the cookware.

In addition, the auxiliary dish may have handles that protrude beyond the impact edge of the cookware or cookware.

It is particularly advantageous if the lid has a sweat-water drain running along the edge of the lid, where condensed boiling water can collect when the lid is hung upright from the cookware.

The lid also has a flange at the sweat drain which extends inside the cookware when in use, which makes the lid centered on the pot.

In the manufacturing process, it is advantageous to form the protrusion with the collar in a single piece, for example as a deep-drawn sheet, a sheet of tin or as a complete material which is then welded into the lid.

The sheet may be tulip or cork-like.

If stackable cookware such as pots, pans, casseroles, saucepans and the like are designed so that, according to the present invention, the impact diameter of all cookware is essentially the same, a single lid is generally sufficient to lock the cookware selectively.

The following illustrations illustrate the invention in greater detail:Figure 1 shows a schematic representation of a cookware with a lid according to an embodiment of the present invention;Figure 2 shows a cookware with a lid attached to the edge of the cookware;Figure 3 shows stackable cookware with a lid according to an embodiment of the present invention;Figure 4 shows a cookware with a small stone insert that can be used and locked with a lid according to the present invention;Figure 5 shows a cookware with a pasta insert that can also be locked with a lid according to the present invention;Figure 6 shows a cooking system with various stacking conditions;Figure 7 shows a cooking system with inserted and unlocked tubes.

The present invention is described below in relation to a pot or pots as cookware. It is understood that the cookware may also be, for example, a stem pot, a sausage, a pan or the like.

Figure 1 shows a lid 10 according to a preferred embodiment of the invention, which has a protrusion 12 on a side pointing to a cookware 30 followed by a collar 14. The protrusion 12 and collar 14 are arranged in the center of the lid. The lid 10 continues to have a common handle 16 which can also be formed as a button. The cookware 30 is usually composed of a body 32 with opposite handles 34 attached to it. At the upper end of the body 32 there is a radial projection 38 defining the shoulder 36 edge.

Figure 2 shows the cookware 30 with its lid attached 10. The collar 14 has a phase 20 designed to fit the radial projection 38 so that the lid 10 can be hung steadily over the impact edge 36. The lid 10 is still supported by a circular flange 22 on the body of the cookware 30. The graduated flange 22 also ensures that, in the event of slightly different impact edge diameters, the lid 10 is securely centered on the cookware 30. The lid 10 is further shaped so that a sweat duct 18 is formed around the lid in which condensate water can collect from the lid.

Figure 3 shows two stackable cookware 30, 40, the diameter of which is slightly reduced from that of cookware 40, so that it can be easily inserted into cookware 40, and the use of cookware 30 and 40 with the same lid 10, the radial slope 38 of cookware 30 being chosen accordingly to compensate for the diameter of the impact edge.

Figure 4 shows how a cookware 30 with a steam inlet 42 can be used, the cover according to the present invention being also inserted into the steam inlet 42 to close the pot or cookware.

Another example is shown in Figure 5, where a pasta insert 44 is placed in the cookware 30 and the pasta insert 44 is also fitted in its contours to the lid 10.

Finally, Figure 6 shows how a cooking system according to the present invention can be stored in a space-saving manner. In the cooking vessel 30 the various inserts, such as steam insert 42, stirring bowl 46 or pasta insert 44, are stacked, the arrangement is closed with the lid 10. The cooking vessel 30 can in turn be placed in the higher cooking vessel 40.

Finally, for clarity, Figure 7 shows the cooking system unstacked with cookware 40, cookware 30, pasta insertion 44, stirring bowl 46, steam insertion 42 and lid 10.

Claims (7)

1. Cooking system comprising at least two cooking vessels, such as pots, pans, casseroles, frying pans and the like, in which one of the at least two cooking vessels has a slightly reduced diameter and can be inserted into the other cooking vessel, and having a lid, that side of the lid (10) which is oriented towards the cooking vessel (30) during use having a protrusion (12) with a collar (14), which is designed as an attachment which engages over a pouring edge (36) of the cooking vessel (30), characterized in that the cooking vessel with the slightly reduced diameter has a radial projection (38), so that the diameters of the pouring edges (36) of all the cooking vessels are essentially identical and can be closed optionally by a one-fit lid (10), and the collar (14) has a chamfer (20) which is adapted to the radial projection (38) of the pouring edge (36) of the cooking vessel (30).
2. Cooking system according to Claim 1, which further comprises at least one auxiliary vessel, such as a mixing bowl (46), a pasta insert (44) or a steamer insert (42), it being possible for these to be accommodated in a stacked state in the cooking vessel (30).
3. Cooking system according to either of Claims 1 and 2, characterized in that the auxiliary vessel (42, 44, 46) has handle elements (50), which project beyond the pouring edge of the cooking vessel (30) or of the cooking vessels.
4. Cooking system according to one of the preceding claims, characterized by the provision of a condensation channel (18) running all the way around the edge of the lid.
5. Cooking system according to one of the preceding claims, characterized in that the condensation channel (18) has a flange (22) which extends into the interior of the cooking vessel (30) during use and is provided with a radially inwardly running step (24).
6. Cooking system according to one of the preceding claims, characterized in that the protrusion (12) is formed integrally with the collar (14) of the lid, for example as a deep-drawn sheet-metal part, as a punched and bent sheet-metal part or as a solid-material part which is welded into the lid (10).
7. Cooking system according to one of the preceding claims, characterized in that the sheet-metal part is of tulip-like or goblet-like design.