Kochpfanne

Abstract

The invention relates to a cooking pan (1) with a wall (2) which has a bottom wall (3) and a circumferential wall (4) extending from the bottom wall (3) and forming a circumferential ring around the bottom wall (3), wherein the wall (2) has a multi-layered material combination (9), wherein the bottom wall (3) is formed on the inside of the cooking pan (1) with a structure (5), wherein the structure (5) has a concentric wave pattern (7) radiating from a center (6) of the bottom wall (3), wherein the wave pattern (7) is formed of alternating protrusions (14) and depressions (15), and wherein the ratio of a width (17) of a respective depression (15) to a width (16) of a respective protrusion (14) is in a range between 1.80 and 2.25.

Description

[0001] The invention relates to a cooking pan with a wall comprising a bottom wall and a circumferential wall extending from the bottom wall and forming a circumferential wall around the bottom wall, wherein the bottom wall is formed with a structure on the inside of the cooking pan.

[0002] Cooking pans are known from the prior art whose inner base walls have a smooth or textured surface. With these known cooking pans, oil is used for cooking, which is distributed unevenly on the base wall and often flows quickly towards the outer walls of the pan, resulting in inefficiently high oil consumption and uneven cooking.

[0003] The invention is based on the objective of creating a solution that provides a cooking pan in a structurally simple and cost-effective manner, which avoids the aforementioned disadvantages and which enables a controlled and efficient distribution of the oil on the bottom wall, whereby a concentration of the oil in the middle of the cooking pan at the beginning of the cooking process may also be provided.

[0004] This problem is solved according to the invention by a cooking pan with the features according to claim 1.

[0005] The cooking pan according to the invention has a wall, wherein the wall comprises a base wall and a circumferential wall extending from the base wall and forming a perimeter wall around the base wall. The wall further comprises a multi-layered material combination, wherein the base wall is formed with a structure on the inside of the cooking pan. The structure has a concentric wave pattern radiating from the center of the base wall, the wave pattern being formed by alternating raised areas and depressions. The ratio of the width of a respective depression to the width of a respective raised area is in the range between 1.80 and 2.25.

[0006] Advantageous and appropriate embodiments and further developments of the invention are set out in the corresponding dependent claims.

[0007] The invention provides a cooking pan characterized by a functional and cost-effective design, which utilizes the viscosity of the cooking oil to control its distribution on the pan's base wall. The base wall's structure, with its concentric wave pattern, advantageously utilizes the viscosity of the cooking oil and creates a capillary effect that retains the oil in the center of the base wall. This capillary effect offers several advantages. Among other things, it improves the efficiency of the cooking oil, as less oil is required because the oil does not immediately flow towards the outer wall or the edge of the pan's base wall at the beginning of the cooking process, or even before, but is instead retained in the indentations.Furthermore, the invention enables more even cooking, as the oil remains where it is most needed. The indentations and ridges ensure that the oil stays in the center of the pan, where the food is typically located. In addition, the fat absorption of the food is advantageously reduced, because the controlled distribution of the oil prevents the food from swimming in excess oil. Finally, the invention also provides improved heat control, as the wave-like pattern of ridges and indentations promotes more even heat distribution. The concentric structure with the wave-like pattern of ridges and indentations in the base wall of the cooking pan utilizes the viscosity of the oil used.Viscosity, i.e., a liquid's resistance to flow, plays a crucial role in the invention's operation. According to the invention, the structure of the wave pattern, consisting of raised and recessed areas, and the selected ratio enable a viscosity-dependent effect. This is because the structure is designed to be optimized for the typical viscosity of a cooking oil at cooking temperatures. At high temperatures, when the viscosity of the oil decreases, the inventive structure allows for controlled spreading of the oil along the base wall. Furthermore, the inventive structure advantageously achieves a gradual distribution.Because with increasing heating and decreasing viscosity of the oil, the structure designed according to the invention allows a slow and controlled spread from the center of the bottom wall outwards, which leads to an even distribution during the entire cooking process.

[0008] In an advantageous embodiment of the invention, the ratio of the width of each depression to the width of each raised area lies between 1.85 and 2.05. Preferably, the ratio of the width of each depression to the width of each raised area is 1.85. The narrow spaces between the raised areas create a capillary action that is stronger than gravity and surface tension, which would normally draw the oil towards the perimeter wall. Furthermore, the raised areas act as flow barriers, further restricting the flow of oil.

[0009] From a manufacturing perspective, it can be advantageous if the ratio of the width of a respective depression to the width of a respective elevation decreases from the center of the bottom wall towards the perimeter wall.

[0010] In a further embodiment, the invention provides that a respective elevation and a respective depression define a respective height, wherein the ratio of the width of a respective elevation to a respective height lies in a range between 5.4 and 3.8.

[0011] Furthermore, in an embodiment of the invention, it is provided that a respective elevation and a respective depression define a respective height, wherein the ratio of the width of a respective depression to a respective height lies in a range between 7.2 and 12.0.

[0012] In a particular embodiment of the invention, it is advantageous if the width of each recess lies in a range between 1.2mm and 1.6mm.

[0013] It is also particularly advantageous in an embodiment of the invention if the width of a raised section is in a range between 0.6mm and 0.8mm.

[0014] Furthermore, in an advantageous embodiment of the invention, each raised section and each recess define a specific height, the height of which lies between 0.11 mm and 0.2 mm. The height between each raised section and recess allows for precise control of the amount of oil in the recesses formed by two adjacent raised sections. According to the invention, this height enables very fine control of the amount of oil held in the recesses. This contributes to optimal oil distribution and utilization without retaining excessive amounts of oil.

[0015] In a further embodiment, the invention provides that the material combination has a sandwich-like structure and comprises an inner layer of stainless steel arranged on the inside of the cooking pan, an outer layer of sandblasted and ferromagnetic stainless steel arranged on the outside of the cooking pan, and an intermediate layer of aluminum arranged between the inner and outer layers. This sandwich-like structure and the selected material combination advantageously provide a booster function for fast and energy-efficient cooking, while simultaneously enabling even heating across the base and the outer walls.

[0016] In a further embodiment, the invention provides that the bottom wall on the inside of the cooking pan has a PTFE-free ceramic coating.

[0017] Finally, in a further embodiment of the invention, it is provided that the bottom wall has a smooth bottom area which, starting from the center of the bottom wall, has a diameter that lies in a range between 16 and 17 times the width of a respective depression.

[0018] It is understood that the features mentioned above and those to be explained below can be used not only in the combinations specified, but also in other combinations or individually, without departing from the scope of the present invention. The scope of the invention is defined solely by the claims.

[0019] Further details, features and advantages of the subject matter of the invention will become apparent from the following description in conjunction with the drawing, in which an exemplary preferred embodiment of the invention is shown:

[0020] The drawing shows: Fig. 1 a perspective view of a cooking pan according to the invention, Fig. 2 a top view of the cooking pan according to the invention made of Fig. 1, and Fig. 3 a lateral sectional view of the cooking pan according to the invention and an enlarged lateral sectional view of an area of ​​a bottom wall of the cooking pan according to the invention.

[0021] In the Fig. Figure 1 shows a cooking pan 1 according to the invention in a perspective view. The cooking pan 1 has a wall 2, which in turn is formed from a bottom wall 3 and a circumferential wall 4. The bottom wall 3 is made of the Fig. Figure 2 shows a top view of the cooking pan 1 according to the invention. The circumferential wall 4 extends from the base wall 3 and surrounds an outer edge of the base wall 3.

[0022] As from the Fig. As can be seen in Figure 2, the bottom wall 3 on the inside of the cooking pan 1 is formed with a structure 5. This structure has a concentric wave pattern 7 radiating from a center 6 of the bottom wall 3. At the center 6, the bottom wall 3 has a smooth or smooth-walled area 8 before the wave pattern begins and continues to the edge of the bottom wall 3.

[0023] In the Fig. Figure 3 shows a side sectional view of the cooking pan 1, whereas the left figure shows... Fig. Figure 3 shows an enlarged section of the bottom wall. From the right-hand illustration of the Fig. Figure 3 shows that the wall 3 has a multi-layered material combination 9. As can be seen, the material combination 9 has a sandwich-like structure, wherein in the illustrated embodiment the material combination 9 has an inner layer 10 made of stainless steel arranged on the inside of the cooking pan 1, an outer layer 11 made of sandblasted and ferromagnetic stainless steel arranged on the outside of the cooking pan 1, and an intermediate layer 12 made of aluminum arranged between the inner layer 10 and the outer layer 11. Additionally, the wall 2 can be designed such that the bottom wall 3 has a PTFE-free ceramic coating on the inside of the cooking pan 1.

[0024] In the left image of the Fig. Figure 3 shows a section of structure 5 with wave pattern 7. As can be seen, wave pattern 7 is formed by alternating elevations or wave crests 14 and depressions or wave troughs 15. As further shown in the left illustration of the Fig.Figure 3 shows that the protrusions 14 and depressions 15 have different widths. The width 16 of each protrusion 14 is smaller than the width 17 of each depression 15. The narrow spaces between the protrusions 14 create a capillary action, as already mentioned. This action is stronger than gravity and surface tension, which would normally draw the oil to the edge of the base wall 3. The protrusions 14 act as flow barriers, restricting the flow of the cooking oil towards the edge of the base wall 3. It was found that this beneficial effect is achieved for a ratio of the width 17 of each depression 15 to the width 16 of each protrusion 14 in a range between 1.80 and 2.25.Preferably, the ratio of the width 17 of a respective depression 15 to the width 16 of a respective protrusion 14 can be in a range between 1.85 and 2.05. It is particularly preferred if the ratio of the width 17 of a respective depression 15 to the width 16 of a respective protrusion 14 is 1.85. Each protrusion 14 and each depression 15 define a respective height 18. By means of a desired height 18 between a trough or depression 15 and a crest or protrusion 14, precise control of the oil quantity in the trough or depression 15 between two adjacent protrusions 14 is possible.According to the invention, the raised areas 14 and the recesses 15 are designed and aligned in such a way that they generate a capillary action for the cooking oil that is greater than gravity and surface tension. It was found within the scope of the invention that the ratio of the width 16 of each raised area 14 to its height 18 must be in the range between 5.4 and 3.8 to achieve the desired advantageous effect. Furthermore, it is preferred that the ratio of the width 17 of each recess 15 to its height 18 is in the range between 7.2 and 12.0. In the embodiment shown in the figures, the width 17 of each recess 15 should be in the range between 1.2 mm and 1.6 mm, with a width 17 of 1.3 mm being particularly preferred.Furthermore, the width 16 of each raised section 14 should be in a range between 0.6 mm and 0.8 mm, with a width 16 of 0.7 mm being particularly preferred. Finally, the height 18 should preferably be in a range between 0.11 mm and 0.2 mm, with a height of 0.13 mm being particularly preferred. For more even cooking, it is necessary that the oil remains where it is most needed. This point is located in the center 6 of the bottom wall 3, where the food is typically located. Accordingly, the bottom wall 3 is designed to have a smooth-walled base area 8, which extends from the center 6 of the bottom wall 3 and has a diameter 19 that is between 16 and 17 times the width 15 of a respective depression 17.

[0025] In summary, the cooking pan 1 according to the invention has been described above. It has a pan base or base wall 3 with a structure 5 consisting of concentric circles. This structure 5 comprises alternating protrusions (“mountains”) 14 and depressions (“valleys”) 15. Preferably, the width 17 of the depressions 15 is 1.3 mm, the width 16 of the protrusions 14 is 0.7 mm, and the height 18 of the structure 5 is 0.13 mm. The described structure 5 utilizes the viscosity of the oil to control its distribution. The closely spaced concentric circles (formed by protrusions 14 and depressions 15) create a capillary effect that keeps the oil in the center of the base wall 3. This offers several advantages. Less oil is required because it does not immediately flow to the edge of the pan (improved oil efficiency). The oil stays where it is most needed - in the middle of the bottom wall 3, where the food is typically located (more even cooking).The controlled oil distribution prevents food from swimming in excess oil (reducing fat absorption). The structured surface, or structure 5, promotes more even heat distribution (improved heat control). The concentric circular structure 5 of the base wall 3 utilizes the viscosity of the oil. Viscosity, i.e., a liquid's resistance to flow, plays a crucial role in the operation of this invention. The narrow spaces (e.g., 1.3 mm) between the raised sections create a capillary effect. This effect is stronger than gravity and surface tension, which would normally draw the oil to the edge of the pan (capillary action). The raised sections (e.g., 0.7 mm wide) act as barriers that further restrict the flow of oil. The depth of 0.13 mm allows for precise control of the amount of oil in the depressions (flow barriers).Structure 5 is designed to be optimized for the typical viscosity of cooking oils at cooking temperatures (viscosity-dependent effect). At higher temperatures, when the oil's viscosity decreases, the structure allows for controlled oil distribution. As the temperature increases and the oil's viscosity decreases, Structure 5 allows for a slow and controlled distribution from the center 6 outwards, resulting in even distribution throughout the cooking process (gradual distribution). The low height of Structure 5 (e.g., 0.13 mm) enables very fine control of the amount of oil held in the recesses (precise oil control). This contributes to optimal oil distribution and utilization without retaining excessive amounts of oil.

[0026] The invention described above is, of course, not limited to the embodiments described and illustrated. It is evident that numerous modifications, obvious to a person skilled in the art, can be made to the embodiment shown in the drawing, depending on the intended application, without thereby departing from the scope of the invention. For example, the ratio of the width 17 of a respective recess 15 to the width 16 of a respective projection 14 from the center 6 of the base wall 3 towards the circumferential wall 4 can decrease, increase, or remain constant. The invention includes everything contained in the description and / or illustrated in the drawing, including anything that would be obvious to a person skilled in the art in deviation from the specific embodiment. Reference symbol list 1 cooking pan 2 walls 3 Floor wall 4 Perimeter wall 5 Structure 6 Center 7 wave patterns 8 smooth-walled floor area 9 multi-layered material combinations 10 inner layer 11 Outer layer 12 Intermediate shift 14 surveys 15 depressions 16 Width of a survey 17 Width of a depression 18 Height 19 diameter

Claims

[1] Cooking pan (1) with a wall (2) which has a bottom wall (3) and a circumferential wall (4) extending from the bottom wall (3) and forming a circumferential wall around the bottom wall (3), wherein the wall (2) has a multi-layered material combination (9), wherein the bottom wall (3) on the inside of the cooking pan (1) is formed with a structure (5), wherein the structure (5) has a concentric wave pattern (7) emanating from a center (6) of the bottom wall (3), wherein the wave pattern (7) is formed by alternating elevations (14) and depressions (15), and wherein the ratio of a width (17) of a respective depression (15) to a width (16) of a respective elevation (14) is in a range between 1.80 and 2.

25. [2] Cooking pan (1) according to claim 1, wherein the ratio of the width (17) of a respective depression (15) to the width (16) of a respective elevation (14) is 1.

85. [3] Cooking pan (1) according to one of the preceding claims, wherein a respective protrusion (14) and a respective depression (15) define a respective height (18), wherein a ratio of the width (16) of a respective protrusion (14) to a respective height (18) is in a range between 5.4 and 3.

8. [4] Cooking pan (1) according to one of the preceding claims, wherein a respective protrusion (14) and a respective depression (15) define a respective height (18), wherein the ratio of the width (17) of a respective depression (15) to a respective height (18) is in a range between 7.2 and 12.

0. [5] Cooking pan (1) according to one of the preceding claims, wherein a respective width (17) of a depression (15) is in a range between 1.2mm and 1.6mm. [6] Cooking pan (1) according to one of the preceding claims, wherein a respective width (16) of a protrusion (14) is in a range between 0.6mm and 0.8mm. [7] Cooking pan (1) according to one of the preceding claims, wherein a respective protrusion (14) and a respective depression (15) define a respective height (18), wherein the respective height (18) is in a range between 0.11mm and 0.2mm. [8] Cooking pan (1) according to one of the preceding claims, wherein the material combination (9) is constructed in a sandwich-like manner and comprises an inner layer (10) of stainless steel arranged on the inside of the cooking pan (1), an outer layer (11) of sandblasted and / or ferromagnetic stainless steel arranged on the outside of the cooking pan (1), and an intermediate layer (12) of aluminum arranged between the inner layer (10) and the outer layer (11). [9] Cooking pan (1) according to one of the preceding claims, wherein the bottom wall (3) has a PTFE-free ceramic coating on the inside of the cooking pan (1). [10] Cooking pan (1) according to one of the preceding claims, wherein the bottom wall (3) has a smooth bottom area (8) which, starting from the center (6) of the bottom wall (3), has a diameter (19) which is in a range between 16 times and 17 times the width (17) of a respective depression (15).

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