Cooking object carrier

Abstract

The invention relates to a cooking article carrier (2), preferably in the form of a baking tray, comprising a plate-shaped base (4) having flat cooking article sections (12) with alternately relatively high and low sections, the high sections forming closed ridges (16), in particular ribs, which are arranged in a flat manner, according to the invention, the ridges (16) are provided for supporting cooking items, and the sections, in particular the grooves, which are arranged lower between the ridges (16) each have a plurality of bottom openings (18), which are spaced apart in particular uniformly.

Description

Technical Field

[0001] The invention relates to a cooking object carrier, in particular a baking tray, which can realize various cooking types. Background Art

[0002] Cooking appliances, in particular ovens, are now used for a wide variety of foods and a wide variety of cooking types and have a wide variety of specialized cooking programs that optimize the cooking results of the foods in the cooking appliances. In addition to classic cooking material carriers such as racks and conventional baking trays, there are also a variety of cooking material carriers for specialized cooking types, which are essential for achieving the best cooking results.

[0003] Thus, for example, DE 197 50 488 A1 discloses a stovetop grill pan for baking pre-cooked French fries. The stovetop grill pan has bottom ridges distributed on the bottom with bottom openings at its bottom, which enable the French fries to be evenly baked and browned.

[0004] The variety of cooking methods leads to the need for numerous different cooking material carriers with different geometries. Such a large number of different cooking material carriers increases costs and requires additional storage space or storage space for the user of the cooking appliance. This can prevent the user from purchasing the optimal cooking material carrier for a specific cooking program, which can lead to poor cooking results and user dissatisfaction. Summary of the invention

[0005] It is therefore an object of the present invention to provide a multifunctional food carrier which makes it possible to reduce the number of required food carriers and to reduce costs without having to sacrifice specific cooking types or cooking programs and functions.

[0006] This object is achieved by a food carrier according to claim 1. Advantageous developments are part of the dependent claims.

[0007] In particular, this object is achieved by a food carrier, preferably in the form of a grill pan, which has a plate-shaped bottom with a flat food section having alternating relatively high and low sections, wherein the high sections form closed elevations, in particular ribs, for supporting the food, and the low sections, in particular grooves, between the elevations each have a plurality of bottom openings, in particular evenly spaced apart.

[0008] In other words, this task is solved by a cooking object carrier with a bottom, the surface extension of which is much greater than the thickness of the bottom. A partial section of the bottom is constructed as a flat cooking object section. The cooking object section is a partial section of the bottom, which is arranged and constructed to receive / carry cooking objects during the cooking process. During the cooking process, the cooking object section is horizontally oriented in the cooking utensil and is basically plate-shaped. The cooking object section has a ridge in the positive height direction, which is preferably formed by the modification of the plate-shaped material of the cooking object section. The ridge is preferably constructed as a U-shape or a V-shape or a wave shape. The ridge has a closed, continuous surface. Between the ridges, that is, in the lower section of the cooking object section, an opening is constructed in the form of a bottom opening in the cooking object section. Here, the ridges and the bottom opening are arranged alternately or so arranged that they do not intersect / overlap with each other, especially in a top view toward the bottom. The ridge is arranged and constructed to carry and contact cooking objects during the cooking process. In particular, the elevations can be spaced so far apart from one another that the food being cooked only touches the elevations during grilling and does not sag.

[0009] The raised portions allow the food carrier to be used as a baking tray, wherein the food is cooked as crispy as possible and the resulting food liquids collect between the raised portions of the food section and flow out through the bottom opening in the food section. In addition, hot air can flow around the food through the bottom opening, so that the food carrier can be used for hot air frying, such as French fries, hash browns, chicken nuggets, etc. In this case, the food comes into direct contact with the hot air and a cooking effect that is crispy / crispy on the outside and juicy / tender on the inside can be achieved with minimal use of oil.

[0010] The core of the invention is therefore a cooking material carrier which comprises both ridges in the cooking material section of the bottom and bottom openings arranged between the ridges, so that the cooking material carrier can be used to implement both the grilling function of the cooking device and the hot air frying function of the cooking device. Thus, a cooking material carrier can be used to implement multiple cooking types and thus reduce costs and storage space at the end user. In other words, the bottom comprises peaks and valleys, wherein the peaks have a closed surface and the valleys are configured with bottom openings.

[0011] In a first aspect, the base of the food carrier can contain the support section and the food section can be arranged in a positive height direction above the support section.

[0012] In other words, the base can have, in addition to the food section, at least one support section, with which the food carrier can be placed on a surface, for example a worktop. In other words, the support section can be designed as a contact section with the surface, which supports the food carrier in such a way that contact between the food section and the surface is prevented when the food carrier is placed in a desired position. The support section preferably has a smaller (much) surface extension than the food section.

[0013] The support section ensures that the food carrier stands firmly and stably on the surface. In other words, by providing at least one support section, the food carrier can be prevented from tilting / rocking on the surface. Furthermore, the spacing of the food section from the surface ensures that the surface is protected from scratches caused by the edges of the bottom opening. More precisely, the bottom opening has cut edges due to processing, which can damage the surface when pulled / slid along the surface, such as a worktop. In order to prevent the bottom opening or the cut edges of the bottom opening from coming into direct contact with the worktop, they can be kept spaced apart from the surface by the support section.

[0014] On the other hand, the support section can be arranged adjacent to a wall of the food support body extending away from the base or between the wall and the food section.

[0015] In other words, the food carrier can include a wall surrounding the bottom. In yet other words, the food carrier can be configured substantially in the shape of a pot by the bottom and the wall. The support section can be configured in a region substantially adjacent to the wall without any spacing.

[0016] By positioning the support section close to the outer circumference of the food carrier, a stable stand of the food carrier on the surface can be further improved.

[0017] On the other hand, the support section can preferably surround the food section in a frame-like manner.

[0018] In other words, the support section can circumferentially bound the cooking product section. Preferably, the width of the support section can be constant in a top view. In a preferred embodiment, when the cooking product carrier has a rectangular basic shape, the width of the support section can be the same on opposite sides.

[0019] Due to the frame-shaped configuration of the support section, a uniform force introduction of the food carrier into the surface can be achieved. In other words, it is possible to prevent excessive point loads from being applied to the surface when the food is heavy, which could lead to surface damage.

[0020] On the other hand, the cooking product section and the support section can be designed in such a way that they are spaced apart from one another in the height direction by approximately 4 mm.

[0021] In other words, the cooking product section and the support section can be connected to one another via the spacing section, wherein the spacing section has an extension of approximately 4 mm in a direction normal to the cooking product section.

[0022] The 4 mm spacing between the food section and the support section ensures that the food section does not come into contact with the surface even if the food section is loaded / overloaded with heavy food. Damage to the surface can thus be reliably prevented.

[0023] On the other hand, the elevations of the food portion can be designed as ribs.

[0024] In other words, the ridge can be configured as a crimped rib in the cooking product section. By configuring the ridge in this way, a contact surface as small as possible with the cooking product can be achieved. In addition, bottom reinforcement can be achieved by the rib shape.

[0025] The elevations in the form of ribs can preferably be continuous / consecutive ribs. Continuous ribs are understood to mean that the individual ribs are uninterrupted in their longitudinal extension and that the cross-sectional shape of the ribs is constant along the longitudinal extension of the ribs.

[0026] On the other hand, the bottom opening is designed as an elongated hole, which extends parallel to the closed elevation, which is preferably designed as a rib, at the lowest point of the cooking product section in the height direction.

[0027] In other words, in the valleys between the elevations, more precisely between the elevations of the cooking product section, the bottom opening can be configured with a greater longitudinal extension than the transverse extension, wherein the longitudinal extension of the bottom opening is preferably formed in the valley direction.

[0028] By configuring the bottom opening as an elongated hole, a flow surface as large as possible can be achieved, and the flow around the hot air to the cooking object can be optimized. In addition, the cooking object can be avoided / prevented from falling through the cooking object carrier.

[0029] On the other hand, the bottom opening in the form of an elongated hole has a greater longitudinal extension in a first region arranged centrally on the cooking product section than in a second region arranged at the edge of the cooking product section, which second region preferably surrounds the first region.

[0030] In other words, the cross-sectional area of ​​the bottom opening at a location arranged closer to the center of the food carrier can be greater than the cross-sectional area of ​​the bottom opening at a location arranged closer to the edge of the food carrier. The longitudinal extension of the bottom opening is preferably in the range between 11 mm near the edge of the food carrier and 20 mm near the center of the food carrier. By designing the bottom opening in this way, the flow through the food carrier can be optimized. Furthermore, the food is usually positioned centrally on the food carrier. As a result, the available flow area of ​​the bottom opening can be reduced due to the food.

[0031] In another aspect, the bottom opening and the ridge section of the ridge can be spaced apart from each other in height by approximately 1.5 mm.

[0032] In other words, the extent of the elevation in the direction normal to the cooked product section can be approximately 1.5 mm.

[0033] In such a design, it is possible to achieve an optimal grilling result with the food carrier and at the same time the weight and material requirement of the food carrier can be kept low. In addition, in such a design of the elevation, the elevation can be produced by shaping without increasing the risk of cracks or weak points in the material.

[0034] In another aspect, the bottom openings can be configured to be spaced at least 5 mm apart from one another.

[0035] In other words, the bottom openings can be spaced apart from one another by at least 5 mm in the bottom opening longitudinal direction and in the bottom opening transverse direction.

[0036] Such a spacing can ensure that the food carrier can be enameled. In other words, a minimum spacing between the bottom openings is necessary for a reliable enameling process.

[0037] On the other hand, the cooked product section can have a projection in the negative height direction, which projection is preferably in the range of 0.3 mm to 3.5 mm.

[0038] In other words, the cooking product section can have a curvature in the underside direction, which curvature has a maximum deflection of 0.3 mm to 3.5 mm. Such a curvature / curvature of the cooking product section increases the stability of the cooking product carrier.

[0039] On the other hand, the food carrier can include a support section in the form of a foot.

[0040] On the other hand, the width of the bottom opening normal to the longitudinal extension of the bottom opening can be 5 mm.

[0041] On the other hand, the food carrier can be made of metal, in particular of aluminum or steel.

[0042] In another aspect, the food carrier can be coated with Teflon.

[0043] On the other hand, in plan view, the food carrier and in particular the food section can have a regular, symmetrical pattern of elevations and bottom openings.

[0044] On the other hand, the wall thickness of the food carrier can be designed to be essentially constant. BRIEF DESCRIPTION OF THE DRAWINGS

[0045] Figure 1 is a perspective view of a cooking object carrier according to the present invention in the form of a baking tray;

[0046] Figure 2 is an enlarged view of a corner section of a cooking object carrier;

[0047] Figure 3 is a vertical cross-sectional view of a cooking object carrier;

[0048] Figure 4 is an enlarged top view of a cooking area of ​​a cooking object carrier;

[0049] Figure 5 The present invention is a perspective view of a system consisting of a cooking object carrier and a grill. DETAILED DESCRIPTION

[0050] Embodiments of the present disclosure will be described below based on the drawings.

[0051] Figure 1 A cooking object carrier 2 in the form of a baking tray is shown, which has a substantially rectangular bottom 4 and a wall 6. The wall 6 extends substantially vertically away from the periphery of the bottom 4 in the positive height direction. The angle α between the bottom 4 and the wall 6 is preferably slightly greater than 90°. By designing the angle α in this way, a plurality of cooking object carriers of the same or similar structure can be nested into each other. The bottom 4 and the wall 6 are preferably constructed in one piece and substantially form a basin. The corner sections of the cooking object carrier 2 are designed with a radius R. A surrounding edge 8 is formed at the end section of the wall 6 facing away from the bottom 4. The edge 8 enables the cooking object carrier 2 to be pushed into the guide rail / support rail of the cooking appliance. A latching opening 10 is formed in the edge, which is arranged and designed to preferably receive a latching protrusion in a form-fitting manner, which is formed on the guide rail of the cooking appliance. The bottom 4 includes a central cooking object section 12 and a surrounding support section 14.

[0052] Figure 2An enlarged corner view of a cooking support 2 is shown. The wall 6 adjoins a support section 14 of the bottom 4. The support section 14 frames a cooking section 12 of the bottom 4. The support section 14 forms the lowest part of the bottom 4 and therefore of the cooking support 2 in the height direction. The height direction is defined as the direction normal to the bottom 4. The direction in which the wall 6 extends is considered to be the positive height direction. The cooking section 12 is arranged in a manner higher than the support section 14 in the height direction. Preferably, the cooking section 12 is designed in a manner that is approximately 4 mm higher than the support section 14 in the height direction. The support section 14 forms a contact surface for the cooking support 2 when the cooking support 2 is placed on a surface, for example in the form of a worktop. Wave-shaped or U-shaped ribs 16 are designed in the cooking section 12 of the bottom 4. The ribs 16 are arranged parallel to each other in a straight line. The longitudinal extension of the ribs 16 / the straight line is oriented essentially at an angle of 45° to the wall 6. In other words, the longitudinal extension of the ribs 16 is oriented diagonally relative to the rectangular shape of the base 4. In the embodiment shown, the ribs 16 are stamped / molded into the food section 12. In other words, the wall thickness of the food carrier 2 in the region of the ribs 16 is just as great as the wall thickness in the region without the ribs 16. In yet other words, the wall thickness is constant over the area of ​​the food section 12. However, embodiments are also conceivable in which the ribs are realized by increasing the wall thickness.

[0053] Between the ribs / grooves 16 or between the deeper linear arrangements formed by the ribs 16, a bottom opening 18 is formed in the cooking product section 12. The bottom opening 18 is designed here as an elongated hole, whose (maximum) longitudinal extension is aligned / oriented parallel to the ribs 16. The bottom opening 18 is formed in the lowest plane in the height direction of the cooking product section 12. The longitudinal extension of the bottom opening 18 is smaller than the longitudinal extension of the ribs 16.

[0054] Figure 3 The bottom 4 of the food carrier 2 is shown in a sectional view, in particular a sectional view of the food section 12 and the support section 14. The food section 12 is located in a first plane E1, which is the cooking surface of the food carrier 2. The support section 14 is located in a second plane E2, which is the support plane of the food carrier 2. The first plane E1 and the second plane E2 are arranged parallel to each other at a distance of about 4 mm. The food section 12 and the support section 14 are connected to each other by a spacing section 20. The spacing section 20 is substantially formed between the food section 12 and the support section 14 in the height direction. More specifically, the spacing section 20 is arranged / oriented at an inclination of a few degrees relative to the normal of the food section 12 and the support section 14 or relative to the normal of the first plane and the second plane. The wall thickness d of the bottom 4 is substantially constant within the food section 12, the support section 14 and the spacing section 20.

[0055] The bottom opening 18 is formed only in the first plane E1. The rib 16 extends from the first plane E1 in the height direction. The height of the rib 16 above the first plane E1 is preferably 1.5 mm. Here, the rib 16 rises from the first plane E1 in a wave-like manner.

[0056] Figure 4 The bottom 4, in particular the cooking product section 12, is shown in a top view. The bottom openings 18 are arranged offset from one another in a row. The bottom openings 18 have essentially a pill shape. The longitudinal extension L1 of the bottom openings 18 varies depending on the position of the bottom openings 18 on the cooking product section 12. The more centrally the bottom opening 18 is arranged on the cooking product section 12, the greater the longitudinal extension L1 of the relevant bottom opening 18. Preferably, the longitudinal extension is in the region between 11 mm outside the cooking product section 12 and 20 mm inside the cooking product section 12 (see also Figure 2 The width B1 of the bottom opening 18 is preferably 5 mm. The spacing A1 between two bottom openings 18 is preferably at least 5 mm.

[0057] Figure 5 The system consisting of a cooking object carrier 2 according to the invention and a grill 22 is shown. The grill 22 comprises a foot 24 which matches the geometry of the support section 14 of the base 4. In other words, the foot 24 can be inserted into the support section. In the assembled state, the foot 24 is held in place / fixed in a form-fitting manner by the wall 6, the support section 14 and the spacing section 20.

[0058] The food carrier 2 is preferably made of sheet metal. Furthermore, the food carrier 2 can preferably be enameled with a powder enamel layer.

[0059] Reference numerals list

[0060] 2 Cooking food carrier

[0061] 4 Bottom

[0062] 6 walls

[0063] 8 Edge

[0064] 10 Lock opening

[0065] 12 Cooking Sections

[0066] 14 Support section

[0067] 16 ribs

[0068] 18 Bottom opening

[0069] 20 interval segments

[0070] 22 Grill

[0071] 24 Feet

[0072] E1 First plane

[0073] E2 Second Plane

[0074] L1 Longitudinal extension of the bottom opening

[0075] B1 Width of bottom opening

[0076] A1 spacing

Claims

1. A food carrier (2), preferably in the form of a baking tray, having a plate-shaped bottom (4) with a flat food section (12) having alternating relatively high and low sections, wherein: The higher sections form closed ridges (16), in particular ribs, for supporting food to be cooked, and the lower sections, in particular grooves, between the ridges (16) each have a plurality of, in particular evenly spaced, bottom openings (18).

2. The cooking object carrier (2) according to claim 1, wherein: The bottom (4) comprises a supporting section (14), and the cooking product section (12) is arranged above the supporting section (14) in the height direction.

3. The cooking object carrier (2) according to claim 2, wherein: The support section (14) is arranged adjacent to a wall (6) of the food carrier (2) extending away from the base (4).

4. The cooking object carrier (2) according to claim 2 or 3, wherein: The support section (14) preferably surrounds the food section (12) in a frame-like manner.

5. The cooking material carrier (2) according to any one of claims 2 to 4, wherein: The cooking product section (12) and the support section (14) are designed to be spaced 4 mm apart from each other in the height direction.

6. The cooking material carrier (2) according to any one of claims 1 to 5, wherein: The bottom opening (18) is designed as an elongated hole and extends parallel to the closed bulge (16) which is preferably designed as a rib at the lowest point of the cooking product section (12) in the height direction.

7. The cooking object carrier (2) according to claim 6, wherein: The bottom opening (18) in the form of an elongated hole has a greater longitudinal extension in a first region arranged centrally on the cooking product section (12) than in a second region arranged at the edge of the cooking product section (12), the second region preferably surrounding the first region.

8. The cooking material carrier (2) according to any one of claims 1 to 7, wherein: The bottom opening (18) and the ridge section of the ridge (16) are spaced 1.5 mm apart from each other in the height direction. 9 . The food carrier ( 2 ) according to claim 1 , wherein the bottom openings ( 18 ) are configured to be spaced at least 5 mm apart from one another.

10. The food carrier (2) according to any one of claims 1 to 9, wherein: The cooked product section (12) has a projection in the negative height direction which preferably lies in the range of 0.3 mm to 3.5 mm.

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