WO2025186017A1 - Grill foil for preparing food, and use of a grill foil for preparing food - Google Patents

Abstract

The invention relates to a grill foil (1) for preparing food, wherein the grill foil (1) consists at least partially of metal and has a plurality of liquid channels (2) extending from a first foil edge (3) of the grill foil (1) to a second foil edge (4) of the grill foil (1), wherein the liquid channels (2) have a first longitudinal channel end (5) at the first foil edge (3) and a second longitudinal channel end (6) at the second foil edge (4), and wherein the first longitudinal channel end (5) and/or the second longitudinal channel end (6) are open in the longitudinal direction (19) of the liquid channels (2). The invention also relates to the use of such a grill foil (1) for preparing food.

Description

Grill foil for preparing food and

Using a grill foil to prepare food

The present invention relates to a grill foil and the use of such a grill foil for preparing food. The grill foil can be placed on a grill grate of a grill to cook food on the grill foil.

Grill foil can prevent food from sticking to the grill grate or burning. This makes it easier to grill delicate foods such as meat, sausage, fish, or vegetables. The grill foil can help distribute heat evenly, allowing food to cook more evenly. It can also help food retain moisture better, resulting in juicier results. Delicate foods that could easily burn or fall through the grill grate are protected by the grill foil. This allows for a wider variety of foods to be grilled. Common grill foil is made of flat and particularly strong aluminum foil. Other grill mats made of Teflon or silicone are also known, but due to their high heat capacity, they require long preheating. Grill trays are also available, preventing liquids from the food from draining away and/or catching fire.

The object of the invention is therefore to at least partially solve the problems described with reference to the prior art and, in particular, to provide a grill foil with which food can be cooked quickly and with high quality. Furthermore, a use for this foil is to be specified with which food can be cooked quickly and with high quality. These objects are achieved with a grill foil and a use according to the features of the independent patent claims. Further advantageous embodiments of the invention are specified in the dependent patent claims. It should be noted that the features listed individually in the dependent patent claims can be combined with one another in any technologically expedient manner and define further embodiments of the invention. Furthermore, the features listed in the patent claims are further specified and explained in the description, with further preferred embodiments of the invention being presented.

A grill foil contributes to the preparation of food, wherein the grill foil consists at least partially of metal and has a plurality of liquid channels which extend from a first film edge of the grill foil to a second film edge of the grill foil, wherein the liquid channels have a first longitudinal channel end at the first film edge and a second longitudinal channel end at the second film edge and wherein the first longitudinal channel end and/or the second longitudinal channel end are open in a longitudinal direction of the liquid channels.

The grill foil is made at least partially of metal, such as aluminum or steel. This means that the grill foil has a lower heat capacity compared to grill foils made of Teflon or silicone and/or the grill foil can heat up more quickly on a cooking device. Because the grill foil is made at least partially of metal, the heat can be well distributed across the grill foil, allowing the food to be cooked and/or browned evenly. The metal is, in particular, a food-safe metal. The steel can be, for example, stainless steel or austenitic stainless steel, for example 1.4301 (according to DIN EN 10088-1:2014 DE). The grill foil can serve as a flame barrier, preventing food on the grill foil from coming into contact with flames, or at least reducing its contact.

The grill foil can be arranged with its underside on the cooking device, for example a grill or a grill grate of the grill. The grill foil can be heated on the cooking device or by the cooking device, so that food can be cooked or grilled on the grill foil. A film plane of the grill foil can be even or flat, especially when the grill foil is arranged on the cooking device. The film plane can be a base plane or center plane of the grill foil. The film plane can run parallel to the cooking device or parallel to the grill grate when the grill foil is arranged on the cooking device. The grill foil or the film plane can be rectangular, square, round, or oval. The grill foil or the film plane can have a film length of, for example, 150 mm to 600 mm and/or (orthogonal to the film length) a film width of 150 mm to 600 mm. The grill foil or the film plane can have a diameter of 150 mm to 600 mm.

The grill foil has a plurality of liquid channels. The plurality of liquid channels is formed, in particular, on an upper side of the grill foil. The liquid channels can reduce the contact area between the food and the grill foil during cooking, for example, by 10 to 70%. The liquid channels can prevent or at least reduce the adhesion of the food to the grill foil during cooking. The liquid channels can be formed as grooves and/or depressions. The liquid channels can (in particular orthogonal to a longitudinal axis of the liquid channels and/or in the longitudinal direction of the liquid channels) at least partially have a U-shaped, a V-shaped, a triangular, a rectangular, a square ical or trapezoidal cross-section. The top side of the grill foil is opposite the bottom side of the grill foil. The food can be arranged on the top side of the grill foil during cooking. When cooking food on the grill foil or on the top side of the grill foil, liquid escaping from the food, such as cooking juices, can flow into the liquid channels. The liquid channels are embossed into the grill foil, in particular by a sheet metal forming process.

The liquid channels extend from a first film edge of the grill film to a second film edge of the grill film. In particular, the liquid channels extend directly from the first film edge of the grill film to the second film edge of the grill film. The first film edge and the second film edge are in particular opposite one another. The liquid channels can extend completely across the grill film and/or across the entire film length. The liquid channels each extend from the first film edge of the grill film to the second film edge of the grill film, in particular along the longitudinal axis and/or in the longitudinal direction of the liquid channels. The longitudinal axis and/or the longitudinal direction can run parallel to the film plane of the grill film. The liquid channels each have a channel length (in particular parallel to the longitudinal axis and/or in the longitudinal direction of the liquid channels). At least some of the liquid channels or all of the liquid channels can have a channel length of, for example, 150 mm to 600 mm.

The liquid channels each have a first longitudinal channel end at the first film edge and a second longitudinal channel end at the second film edge. The first longitudinal channel end is formed in particular directly at the first film edge and/or the second longitudinal channel end is formed directly at the second film edge. The first longitudinal channel end is in particular not spaced from the first film edge and/or the second longitudinal channel end is not spaced from the second film edge. The first longitudinal channel end and/or the second longitudinal channel end are open in the direction of the longitudinal axis and/or in the longitudinal direction of the liquid channels. This can mean, in particular, that the cross-section of the individual liquid channels is not reduced at the first longitudinal channel end and/or the second longitudinal channel end and/or that a channel depth of the individual liquid channels (in particular orthogonal to the longitudinal axis and/or orthogonal to the longitudinal direction) is not reduced at the first longitudinal channel end and/or the second longitudinal channel end. The grill foil, in particular, has no edge on the first foil edge and/or the second foil edge (edgeless design) that at least partially closes the first longitudinal channel end and/or the second longitudinal channel end in the direction of the longitudinal axis and/or in the direction of the longitudinal direction of the liquid channels and/or prevents the liquid from flowing out of the liquid channels. In particular, the liquid channel has a channel base that, starting from the first foil edge of the first longitudinal channel end to the second foil edge of the second longitudinal channel end, is at the same level, i.e., is flush when placed flat or has no drainage blockage. This allows liquid that has collected in the liquid channels during cooking of the food to flow out of the liquid channels and/or from the grill foil via the first longitudinal channel end and/or the second longitudinal channel end, for example, into the cooking device and/or in particular unhindered. This can at least partially prevent the liquid from igniting and/or burning on the grill foil. In particular, the grill foil is not bowl-shaped or designed in the manner of a bowl. The grill foil can be cleaned, for example, with a brush, a wire brush, by burning it on the cooking appliance, and/or in a dishwasher. The grill foil can be reused multiple times or indefinitely.

The liquid channels can be part of a wave structure. The wave structure can extend over the entire grill film. The wave structure can have a plurality of wave troughs and a plurality of wave crests. The wave troughs and the wave crests can be formed alternately next to one another. The wave troughs can each have a wave trough base and/or the wave crests can each have a wave crest peak. The wave trough base can be the lowest point of the respective wave trough and/or the wave crest peak can be the highest point of the respective wave crest. The wave troughs or the wave trough bases of the wave troughs and/or the wave crests or the wave crest peaks can extend, in particular in a line, parallel to the longitudinal axis and/or parallel to the longitudinal direction of the liquid channels. The wave troughs or the wave trough bases of the wave troughs and/or the wave crests or the wave crest peaks can extend from the first film edge to the second film edge. Adjacent wave troughs or the wave trough bases of adjacent wave troughs can have a wave trough spacing (in particular orthogonal to the longitudinal axis and/or orthogonal to the longitudinal direction of the liquid channels). The wave trough spacing can be, for example, 2 mm (millimeters) to 20 mm. The wave trough spacing can be constant parallel to the longitudinal axis and/or parallel to the longitudinal direction of the liquid channels. Adjacent wave crests or the wave crest peaks of adjacent wave crests can have a wave crest spacing (in particular orthogonal to the longitudinal axis and/or orthogonal to the longitudinal direction of the liquid channels). The wave crest spacing can be, for example, 2 mm to 20 mm. The wave crest spacing can be parallel to the longitudinal axis and/or parallel to the longitudinal direction of the liquid channels. be constant. The fluid channels can be formed (on the upper side of the grill foil) between two adjacent wave crests or between two wave crest peaks of adjacent wave crests. The fluid channels can be formed through the wave troughs. The fluid channels can have their greatest channel depth in the area of the wave trough base.

The wave structure or a cross-section of the wave structure (in particular orthogonal to the longitudinal axis and/or orthogonal to the longitudinal direction of the fluid channels) can be wave-shaped, sinusoidal, angular, or zigzag-shaped. The wave structure or the cross-section of the wave structure can be uniform and/or homogeneous. The wave structure or the cross-section of the wave structure can have a constant maximum deflection or constant amplitude. The wave structure or the cross-section of the wave structure can have a constant wavelength.

Fluid channels, or all fluid channels, can run straight. In particular, the fluid channels can run straight along the top of the grill foil.

Fluid channels, or all fluid channels, can run parallel to each other. In particular, all fluid channels, especially completely, can run parallel to each other.

Liquid channels or all liquid channels can have a channel depth of 1 mm to 15 mm. Preferably, the channel depth can be 3 mm to 15 mm, particularly preferably 1.5 mm to 5 mm. The channel depth can, in particular, be orthogonal to the longitudinal axis and/or orthogonal to the longitudinal direction of the liquid channels and/or from the crest of an adjacent crest. to a bottom of the liquid channel or to the trough bottom of the liquid channel.

The fluid channels or all fluid channels can have a constant channel depth. The channel depth of the fluid channels can be constant, in particular parallel to the longitudinal axis and/or parallel to the longitudinal direction. The channel depth of at least one fluid channel or all fluid channels can be constant, in particular parallel to the longitudinal axis and/or parallel to the longitudinal direction.

The grill foil can have at least one opening. The at least one opening can extend completely through the grill foil. The at least one opening can extend from the top to the bottom of the grill foil. The grill foil can have a plurality of openings. The at least one opening can be formed in the region of a liquid channel, in the region of a wave crest, and/or in the region of a wave trough. The at least one opening can be slit-shaped. The at least one opening can enable the food to be roasted on the grill foil.

The grill foil can have a film thickness of 100 micrometers to 500 micrometers. The film thickness can be constant (essentially, across the entire grill foil and/or with the exception of at least one opening).

The grill foil can be rollable. This can mean, in particular, that the grill foil can be rolled up, for example, into a roll. The grill foil can be wound or rolled up, in particular, around a winding axis that runs parallel to the longitudinal axis and/or parallel to the longitudinal direction of the liquid channels. This allows the grill foil to be stored in a space-saving manner. According to a further aspect, a use of a grill film described here for preparing food is proposed. In particular, a use of the grill film described here for cooking food on a cooking device is proposed.

For further details on use, please refer to the description of the grill foil.

The invention and the technical environment are explained in more detail below with reference to the figures. It should be noted that the figures show a particularly preferred variant of the invention, but are not limited thereto. Identical components in the figures are provided with the same reference numerals. They show, by way of example and schematically:

Fig. 1: a grill foil in a perspective view; and

Fig. 2: the grill foil in a cross section.

Fig. 1 shows a grill foil 1 in a perspective view. The grill foil 1 has a foil length 11, a foil width 12, and a foil thickness 10 as shown in Fig. 2. The grill foil 1 can be arranged with a bottom side 16 on a cooking device (not shown here), so that food (also not shown here) can be cooked on a top side 15 of the grill foil 1. The grill foil 1 comprises a wave structure 7 with a plurality of wave troughs 13 and a plurality of wave crests 14. Each wave trough 13 has a wave trough base 17, and each wave crest 14 has a wave crest 18. A wave trough base 17 and a wave crest 18 are marked in Fig. 1 by way of example with dashed lines. The wave troughs The wave troughs 13 and the wave crests 14, or the wave trough bottoms 17 and the wave crest peaks 18, extend straight and parallel to one another. The wave troughs 13 and the wave crests 14, or the wave trough bottoms 17 and the wave crest peaks 18, extend from a first foil edge 3 of the grill foil 1 to an (opposite) second foil edge 4 of the grill foil 1.

Between adjacent wave crests 14 or between adjacent wave crest peaks 18, the wave troughs 13 form liquid channels 2 on the upper side 15 of the grill film 1. The liquid channels 2 extend straight and parallel to one another. The liquid channels 2 each have a first longitudinal channel end 5 (directly) on the first film edge 3 and a second longitudinal channel end 6 (directly) on the second film edge 4. The first longitudinal channel ends 5 and the second longitudinal channel ends 6 are opposite one another. The first longitudinal channel ends 5 and the second longitudinal channel ends 6 are open in a longitudinal direction 19 of the liquid channels 2, so that liquid escaping from the food during cooking can flow off the upper side 15 of the grill film 1 via the longitudinal channel ends 5, 6. The liquid channels 2 can have, for example, slot-shaped openings 9, particularly in the area of the wave trough bottoms 17, of which only one opening 9 is shown in Fig. 1. Liquid can also flow from the upper side 15 of the grill foil 1 through the openings 9.

Fig. 2 shows the grill foil 1 in a cross-section. The liquid channels 2 have a channel depth 8, which is measured orthogonally to a foil plane 20 of the grill foil 1 and/or from the wave crest 18 of an adjacent wave crest 14 to the wave trough base 17 of the wave trough 13. The wave structure 7 has a sinusoidal shape. The wave trough bases 17 have (parallel to the Film plane 20) has a wave trough distance 21 and the wave crest peaks 18 (parallel to the film plane 20) have a wave crest distance 22.

With the grill foil 1, food can be cooked quickly and to a high standard.

List of reference symbols

Grill foil

Liquid channel first film edge second film edge first longitudinal channel end second longitudinal channel end

Wave structure

Channel depth

Opening

Film thickness

Film length

Film width

wave trough

Wave mountain

Top

bottom

Wave trough bottom

Wellenberg summit

Longitudinal direction

Slide layer

Wave trough distance

Wave crest distance

Claims

Patent claims 1. Grill foil (1) for preparing food, wherein the grill foil (1) is at least partially made of metal and has a plurality of liquid channels (2) which extend from a first film edge (3) of the grill foil (1) to a second film edge (4) of the grill foil (1), wherein the liquid channels (2) have a first longitudinal channel end (5) at the first film edge (3) and a second longitudinal channel end (6) at the second film edge (4), and wherein at least the first longitudinal channel end (5) or the second longitudinal channel end (6) are open in a longitudinal direction (19) of the liquid channels (2). 2. Grill foil (1) according to claim 1, wherein the liquid channels (2) are part of a wave structure (7). 3. Grill foil (1) according to one of the preceding claims, wherein the liquid channels (2) run straight. 4. Grill foil (1) according to one of the preceding claims, wherein the liquid channels (2) run parallel to one another. 5. Grill foil (1) according to one of the preceding claims, wherein the liquid channels (2) have a channel depth (8) of 1 mm to 25 mm. 6. Grill foil (1) according to one of the preceding claims, wherein the liquid channels (2) have a constant channel depth (8). 7. Grill foil (1) according to one of the preceding claims, comprising at least one opening (9). 8. Grill foil (1) according to one of the preceding claims, having a foil thickness (10) of 100 pm to 500 pm. 9. Grill foil (1) according to one of the preceding claims, wherein the grill foil (1) is windable. 10. Use of a grill foil (1) according to one of the preceding claims for preparing food.