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WO2023194085A1 - Surface de cuisson, de friture et de grillade - Google Patents

Surface de cuisson, de friture et de grillade Download PDF

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Publication number
WO2023194085A1
WO2023194085A1 PCT/EP2023/057052 EP2023057052W WO2023194085A1 WO 2023194085 A1 WO2023194085 A1 WO 2023194085A1 EP 2023057052 W EP2023057052 W EP 2023057052W WO 2023194085 A1 WO2023194085 A1 WO 2023194085A1
Authority
WO
WIPO (PCT)
Prior art keywords
base
baking
roasting
grilling
counter
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/EP2023/057052
Other languages
German (de)
English (en)
Inventor
Nikola Natterer
Darko Djukic
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kitchbo GmbH
Original Assignee
Kitchbo GmbH
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=85772057&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2023194085(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kitchbo GmbH filed Critical Kitchbo GmbH
Publication of WO2023194085A1 publication Critical patent/WO2023194085A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A47J37/07—Roasting devices for outdoor use; Barbecues
    • A47J37/0786—Accessories
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/15—Baking sheets; Baking boards

Definitions

  • the invention relates to a baking, roasting and grilling base according to the preamble of claim 1.
  • Documents for baking, roasting or grilling are known from the prior art, these documents usually being placed in the oven on a tray or a rack, or on a grill rack or a grill plate.
  • the food to be cooked is placed on the base in order to avoid burning or to provide a clean surface for preparing food.
  • Some of these documents are known under the term “durable baking foil” or the like.
  • Grilling process is prepared, e.g. meat, vegetables, pizza, bread or other types of food. It is irrelevant whether the preparation is carried out in an oven or a grill with direct or indirect heat or hot air.
  • the problem with known such bases is that the structuring only provides a very small distance between the base of the base and the food to be cooked. This often means that only a small amount of hot air is available, which can heat the underside of the food and thus lead to roasted aromas.
  • the drainage of liquids such as gravy or fat cannot always be reliably guaranteed.
  • the object of the invention is now to change a baking, roasting and grilling base in such a way that a cooking process is improved, particularly on the underside of a food placed on it.
  • the invention relates to a baking, roasting and grilling base for. the preparation of food, the base comprising a top side for holding baked, roasted or grilled food and a bottom side for resting on a tray or a rack, and the top side comprising a three-dimensional structure.
  • the subject of the invention is thereby characterized in that the baking, roasting and grilling base comprises at least one, preferably a plurality of attachment elements, the attachment elements comprising a counter structure which in the three-dimensional structure are held in a form-fitting and / or force-fitting manner.
  • attachment elements for placement on the structure of the baking, roasting and grilling base offers an additional degree of freedom to change the support area of the food to be cooked, in particular to increase the distance in the vertical direction so that more hot air can circulate below the food to be cooked.
  • attachment elements can also serve to define edge areas or wall elements, for example to separate different areas of food to be cooked from one another.
  • a directed guidance of, for example, escaping meat juice or fat can also be achieved using attachment elements, so that the baking, roasting and grilling base ultimately provides an improved cooking process.
  • a counterstructure in the sense of the invention is to be understood as a three-dimensional geometry which approximately corresponds to the negative of the three-dimensional structure on the surface, and the structure and counterstructure can be brought into alignment with one another.
  • a further development of the baking, roasting and grilling base provides that the structure is periodically distributed along rows and columns and forms a systematic grid on the surface of the baking, roasting and grilling base.
  • the periodic arrangement of the structure allows the top element ends to be placed anywhere in the systematic grid with an increased degree of freedom and thus a to enable flexible arrangement of the food to be cooked on the surface of the baking, roasting and grilling surface.
  • the attachment elements can be present in a variety of designs and their arrangement can be arranged anywhere in the systematic grid of the structure.
  • the undercut or tailoring of the three-dimensional structure ensures that hot air underneath the food has an expanded space for circulation and exchange with the ambient air, for example in an oven. In this way the cooking process can be influenced by the
  • the underside can be improved because there is an improved contact zone for the hot air.
  • the base consists at least partially of a flexible material, in particular a temperature-resistant silicone.
  • the production of the base in particular can be realized more easily and therefore more cost-effectively, since undercuts or sidecuts in flexible, especially elastic materials can be carried out by forced demoulding without additional tool costs.
  • flexible materials can be cleaned better after use in the area of three-dimensional structure due to deformation.
  • a special embodiment of the baking, roasting and grilling base provides that the three-dimensional structure is designed as a triangular or square pyramid structure, in particular that an undercut is formed at the base of the pyramid structure.
  • the design as a pyramid structure allows a support surface in the form of a tip bed for the food to be cooked, with almost only point-shaped contacts. In this way, the underside of the food is largely free and can be advantageously exposed to the hot air.
  • the base area of a pyramid which widens downwards, forms a stable arrangement for a counterstructure.
  • the foot area which provides sufficient space to form the undercuts, is also functional, for example for the positive, stabilizing reception of the counterstructure of the attachment elements.
  • the three-dimensional structure is designed as a mushroom head structure or cylindrical structure or rounded knob structure or hemispherical structure.
  • This structure can include an undercut, for example at the base of the mushroom head or the cylinder structure or the knob structure, which is designed, for example, for the form-fitting, stabilizing reception of the counter-structure door of the attachment elements.
  • the design as a mushroom head structure or cylinder structure or knob structure offers a high level of flexibility.
  • Deformability of the baking, roasting and grilling base as the structure essentially forms circular foot areas and thus allows the base to be curved in all directions.
  • there is extensive free space in the area of the undercut enabling improved circulation of hot air for the cooking process.
  • the three-dimensional structure is designed as a roof structure, comprising a rectangular or cylindrical base and an angled, tapering roof contour arranged above the base, in particular that an undercut is formed on the base is.
  • these roof structures in particular on the base can advantageously implement the variant of forming undercuts.
  • corresponding roof structures can be produced easily and cost-effectively in tool making and can be demolded easily in the production process.
  • the attachment element(s) comprise a counter-structure and the attachment element(s) with the counter-structure engage in the three-dimensional structure of the base in such a way that a lateral positive fit is formed between the structure and the counter-structure.
  • a three-dimensional positive connection is formed by the interlocking of the structure and the counterstructure and/or that a frictional connection is achieved adjacent material flanks of the structure and counterstructure are formed.
  • the formation of the lateral positive connection in the plane with several adjacent structure-counterstructure elements offers a stable and resilient arrangement of the attachment elements for holding the food to be cooked.
  • attachment elements form a form-fitting and/or frictional connection on a plurality of structural elements through the interaction of their counter-structure and the three-dimensional structure, in particular producing a tilt-stable connection.
  • the formation of the positive connection between the structure and the counterstructure with engagement in the undercuts allows, in addition to the geometric positive connection, the formation of an engagement of the counterstructure in the undercut, so that a deforming force must be overcome in order to insert and remove the attachment element(s), similar to a cogging moment or in the type of forced positive intervention.
  • a deforming force must be overcome in order to insert and remove the attachment element(s), similar to a cogging moment or in the type of forced positive intervention.
  • the structure is massive
  • a solid structure is formed in the solid material of the base.
  • a solid structure offers good heat transfer after heating in the baking, roasting or grilling area and thus promotes the cooking process.
  • the undercuts in the solid material can be designed well and stably and their geometry can be flexibly adjusted.
  • the structure is designed as a wall structure with an internal cavity, in particular has approximately the same wall thickness as the other components of the base.
  • the base comprises an edge, in particular a wall surrounding the base.
  • An edge or a surrounding wall protects a baking tray, a rack or the like lying under the baking, roasting and grilling base from contamination by liquid runoff from the food being cooked, such as meat juice or fat.
  • a surface such as a baking tray or a rack remains clean and dirt during the cooking process is limited to the baking, roasting and grilling surface.
  • the hot air from the cooking chamber e.g. the oven or the grill, can circulate freely around the food/without being hindered by the edge or the wall.
  • Fig. 1 An exemplary representation of a baking, roasting and
  • Fig.2 shows a section through a segment of the baking, roasting and
  • Fig. 3 is an enlarged view of the section according to Fig. 2;
  • Fig. 4 is a perspective view of an exemplary one
  • FIG. 5 shows an exemplary representation of an arrangement of a food item to be cooked on two attachment elements
  • FIG. 6 shows an exemplary representation of an arrangement of different attachment elements on a roof structure
  • Fig. 7 is an enlarged view of the structure and counterstructure of an attachment element of a roof structure.
  • Fig. 1 shows a rectangular baking, roasting and grilling base (1), which comprises a structure (2) in the form of square pyramids (3) along rows (x) and columns (y).
  • the pyramids (3) are periodically distributed along the rows (x) and columns (y) and form a systematic grid on the surface of the baking, roasting and grilling base (1).
  • Fig. 1 shows a rectangular baking, roasting and grilling base (1), which comprises a structure (2) in the form of square pyramids (3) along rows (x) and columns (y).
  • the pyramids (3) are periodically distributed along the rows (x) and columns (y) and form a systematic grid on the surface of the baking, roasting and grilling base (1).
  • the baking, roasting and grilling base 11 is provided with a circumferential band (4), which is designed as a wall (5) to catch escaping liquids such as meat juice or fat.
  • a circumferential band (4) which is designed as a wall (5) to catch escaping liquids such as meat juice or fat.
  • an attachment element (7) is shown as an example. It goes without saying that the attachment element (7) can be available in a number of designs and can be arranged anywhere in the systematic grid of the Structure (2) can be arranged. The design and geometry of the attachment element (7) is only given here as an example and can be adapted to the respective intended use.
  • Fig. 2 shows a section along the top line ZI in the x direction through the baking, roasting and grilling base (1) according to Fig.
  • the attachment element (7) is inserted with its counter structure (10) into the structure (2) of the baking, roasting and grilling base (1) and held there in a form-fitting manner.
  • the more detailed description of the geometry is discussed in the context of FIG. 3.
  • Fig. 3 shows an enlargement of the section along the top line ZI in the x direction through the baking, roasting and grilling base (1) according to Fig. 2.
  • the three-dimensional structural door (2) of the baking, roasting and grilling base (1) is formed by the pyramids (3).
  • the pyramids (3) include an undercut (31) in the area of their base, which is delimited on their upper edge by an edge bead (32). Connect to the edge bead (32). follows the pyramid flank (33), which continues upwards to the pyramid tip (34).
  • the pyramid tip (34) is shown flattened in a horizontal plane in order to provide a good support surface (35) for a food to be cooked or to provide good support for an attachment element (7).
  • the support surface is extended in the x direction between 1/2 to 1/5 of the width, preferably approximately 1/3 of the width of the base area (36) of the pyramid.
  • the upward-facing surface contour of the pyramids (3) and the valley bottoms (9) form a three-dimensional structure (2) with undercuts (31) for the baking, roasting and grilling base (1).
  • the attachment element (7) includes a foot area .(38), which has a counter-structure (10, 39) that is complementary to the structure (2).
  • a locking element (40) engages with its flanks (41) in the undercuts (31) in a form-fitting manner and thereby ensures a defined and maintained orientation of the attachment element (7).
  • the flank (41) must be in place by applying an elastic deformation to the foot area of the pyramids (3), in particular on the edge bead (32), and/or on the flanks (41) of the attachment element (7).
  • the undercut (31) is introduced, which leads to a positive connection, which can only be released by forced demoulding, and thus creates a certain holding torque and the associated stability.
  • the positive connection is supplemented by a frictional connection, which counteracts the removal of the attachment element (7) with an elastic deformation force.
  • the attachment element (7) not only forms a connection through structure and counterstructure with a pyramid (3), but rather interacts more equally with 4 pyramids (3) arranged in a square Dimensions so that a tilt-stable arrangement is created in the plane.
  • the embodiment of the baking, roasting and grilling base (1) shown in the present figures comprises a substantially constant wall thickness (44) to form the three-dimensional structure (2) made of pyramids (3), which is only in the area of the curvatures/e.g Undercuts (31) and the edge ridges (32) experience a certain deviation. Seen from the underside (45), the pyramids (3) are designed as troughs (46), which give the baking, roasting and grilling base (1) additional elasticity.
  • Fig. 4 shows an exemplary representation of an attachment element (7), as already described in the previous figures.
  • the attachment element (7) includes on its foot area (38) the counter structure (39) described above, which engages with the flanks (41) in the undercuts and is held there.
  • mutually intersecting channels (51, 52) are formed, here intersecting at right angles, which can be used to hold, for example, skewers for carrying food to be cooked. Further details are described in FIG. 5.
  • the exemplary representation of the attachment element (7) is not limited in its geometry.
  • the attachment element can also be designed as an elongated “wall element” that extends over several rows or columns of the baking, roasting and grilling base (1) and can include a corresponding foot area for each crossing point of the row/column arrangement. Also versions in which only a proportion of foot areas are formed are conceivable, e.g. to make it easier to arrange and remove the attachment elements.
  • Fig. 5 shows an exemplary arrangement of a food item (55) on a skewer (56), which is placed on two attachment elements (7a, 7b) and held in the channels (51a, 51b).
  • the food to be cooked is arranged on its underside (57) at an increased distance (58) from the structure (2) and can therefore be better flowed around by the hot air during the cooking process. Due to the possibility of a flexible arrangement of the attachment elements (7a, 7b) by forced demoulding of the positive fit and reinsertion at another location, it is possible to always arrange the attachment elements (7a, 7b) in such a way that the food to be cooked is optimally held and a preferred load distribution is achieved . A second cooking level (59) is also conceivable. Fig.
  • FIG. 6 shows a section of an exemplary representation of an arrangement of different attachment elements (67a, 67b) on a roof structure (63) on an embodiment of the baking, roasting and grilling base (61).
  • the roof structure (63) comprises a base section (65) and a roof section (66) arranged above it, which forms the roof contour that tapers upwards.
  • the counterstructure (69) of the attachment elements (67a, 67b) engages in the gaps (68) of the roof structure (63) and forms one there, in particular through the engagement in the variant of the wide attachment element (67a), in several adjacent gaps (68). stable hold.
  • structure (63) and counter-structure (69) can either be purely form-fitting or, due to elastic properties, have an additional force-fitting component by connecting the flanks of the counter-structure (69) and roof section (66) and base section (65) with a press together with elastic pretension. This can be achieved particularly advantageously when using elastic materials such as silicone.
  • Fig. 7 shows an enlarged view (70) of the roof structure (63) and counter-structure (69) of an attachment element (67b).
  • the components and flanks described above are marked for better visibility.
  • a preload is created between the flanks (73) in the base section (65) with slight deformation, which, in addition to the positive hold of the attachment element (67b), also introduces a non-positive component .
  • this embodiment may also have undercuts (not shown), for example in the base section (65), as described in Figures 1 to 5.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

L'invention concerne une surface de cuisson, de friture et de grillade (1) pour la préparation d'aliments, la surface présentant une face supérieure destinée à recevoir des produits à cuire, frire ou griller et une face inférieure destinée à être placée sur une feuille métallique ou une grille ; la face supérieure présente une structure tridimensionnelle (2) ; la surface de cuisson, de friture et de grillade (1) comprend au moins un élément rapporté (7), de préférence une pluralité d'éléments rapportés ; les éléments rapportés (7) ont une structure d'accouplement (10, 39) qui est maintenue par complémentarité de forme et/ou à force dans la structure tridimensionnelle (2).
PCT/EP2023/057052 2022-04-07 2023-03-20 Surface de cuisson, de friture et de grillade Ceased WO2023194085A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102022108480.9 2022-04-07
DE102022108480.9A DE102022108480B3 (de) 2022-04-07 2022-04-07 Back-, Brat- und Grillunterlage

Publications (1)

Publication Number Publication Date
WO2023194085A1 true WO2023194085A1 (fr) 2023-10-12

Family

ID=85772057

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP2023/057052 Ceased WO2023194085A1 (fr) 2022-04-07 2023-03-20 Surface de cuisson, de friture et de grillade

Country Status (2)

Country Link
DE (1) DE102022108480B3 (fr)
WO (1) WO2023194085A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE9116032U1 (de) * 1991-12-24 1993-01-28 DAHLI-Kuchen Franz Dahlhoff KG, 4787 Geseke Form zum Herstellen von gebackenen Tortenböden, insbesondere Springform sowie gebackene Tortenböden o.dgl.
US6119585A (en) * 1998-04-16 2000-09-19 Guidry; Ray A. Apparatus for roasting and grilling of foodstuffs
US20120006699A1 (en) * 2008-10-23 2012-01-12 Ticona Gmbh Modularly Built Container for Cooked Food Preparations
US20120321767A1 (en) * 2011-06-17 2012-12-20 Global Concepts Limited, Inc., dba Global TV Concepts, Ltd. Apparatus for baking food products

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4135951C2 (de) 1991-10-31 2000-05-11 Kaiser & Co Gmbh W F Backform, insbesondere Springform
DE202011002322U1 (de) 2011-02-03 2011-05-12 Rational Aktiengesellschaft Spießträgerrahmen
US9999228B2 (en) 2014-03-22 2018-06-19 Champa Fernando Pans for baking and/or cooking pizza pies, bread, other dough related products, and/or like food products, and methods for making the same

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE9116032U1 (de) * 1991-12-24 1993-01-28 DAHLI-Kuchen Franz Dahlhoff KG, 4787 Geseke Form zum Herstellen von gebackenen Tortenböden, insbesondere Springform sowie gebackene Tortenböden o.dgl.
US6119585A (en) * 1998-04-16 2000-09-19 Guidry; Ray A. Apparatus for roasting and grilling of foodstuffs
US20120006699A1 (en) * 2008-10-23 2012-01-12 Ticona Gmbh Modularly Built Container for Cooked Food Preparations
US20120321767A1 (en) * 2011-06-17 2012-12-20 Global Concepts Limited, Inc., dba Global TV Concepts, Ltd. Apparatus for baking food products

Also Published As

Publication number Publication date
DE102022108480B3 (de) 2023-07-27

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