Cooked product carrier

Abstract

The invention relates to a cooked product carrier (2), preferably in the form of a baking tray, comprising a sheet-like base (4) which has a planar cooked product portion (12) having alternately relatively higher and deeper portions, the higher portions forming closed elevations (16), in particular ridges, for supporting the cooked product, and the portions that are deeper between the elevations (16), in particular channels, each having a plurality of base apertures (18) that are in particular uniformly spaced.

Description

[0001] Food carrier

[0002] Technical area

[0003] The present disclosure relates to a food carrier, in particular a baking tray, which allows for several cooking methods.

[0004] State of the art

[0005] Cooking appliances, especially ovens, are used today for a wide variety of foods and cooking methods and feature a variety of specialized cooking programs that optimize the cooking results of a food in the appliance. In addition to traditional cooking supports such as the oven rack and conventional baking tray, there are a variety of cooking supports for specific cooking methods that are essential for optimal cooking results.

[0006] For example, DE 197 50 488 A1 discloses a baking tray for baking pre-cooked French fries. The baking tray has raised portions distributed across its base with openings, which allow for even baking and even browning of the French fries.

[0007] The multitude of cooking methods results in a confusing number of different cooking trays with various geometric shapes being required. This high number of different cooking trays incurs costs and requires additional storage space for the cooking appliance user. This can discourage the user from purchasing the cooking tray optimized for the specialized cooking program, which can lead to poorer cooking results and user dissatisfaction.

[0008] The object of the present invention is therefore to provide a multifunctional food carrier which can reduce the number of food carriers required and reduce costs without having to forego specialised preparation methods or

[0009] Preparation programs and functions are dispensed with. This problem is solved by a food carrier according to claim 1. Advantageous further developments are part of the dependent claims.

[0010] Specifically, the object is achieved by a food support, preferably in the form of a baking tray, with a sheet-like base which has a flat food section with alternating relatively higher and lower sections, wherein the higher sections form closed elevations, in particular ribs, for supporting the food and the lower sections between the elevations, in particular grooves, each have a plurality of, in particular evenly spaced, base openings.

[0011] In other words, the object is achieved by the cooking food support with the base, the planar extent of which is much greater than the thickness of the base. A partial section of the base is designed as the planar cooking food section. The cooking food section is the partial section of the base that is intended and designed to receive / support the cooking food during a preparation process. The cooking food section is aligned horizontally in the cooking appliance during a cooking process and is essentially plate-shaped. The cooking food section has elevations in a positive height direction, which are preferably formed by deforming the sheet-like material of the cooking food section. The elevations are preferably U-shaped, V-shaped or wave-shaped. The elevations have a closed, unbroken surface. Between the elevations, ieIn the lower sections of the food compartment, openings in the food compartment are designed in the form of floor openings. The raised portions and the floor openings are arranged alternately or in such a way that they do not intersect / overlap, particularly when viewed from above. The raised portions are intended and designed to support and contact the food during the cooking process. In particular, the raised portions can be spaced far enough apart that the food only contacts the raised portions and does not sag during grilling.

[0012] The raised portions allow the food carrier to be used as a grill tray, ensuring the food is cooked as crispy as possible, and the cooking juices that form collect between the raised portions of the food compartment and drain through the perforations in the bottom. Furthermore, hot air can flow around the food through the perforations in the bottom, meaning the food carrier can be used for hot air frying, for example, French fries, hash browns, chicken nuggets, or the like. This allows the food to come into direct contact with the hot air, and with minimal use of oil, a cooking result can be achieved in which the food is crispy / crunchy on the outside and juicy / soft on the inside.

[0013] The core of the invention is therefore a food carrier that includes both elevations in a cooking section of the base and perforations arranged between the elevations, so that a single food carrier can implement both a grill function of the cooking appliance and a hot-air frying function of the cooking appliance. This allows multiple cooking methods to be implemented with one food carrier, thus reducing costs and storage space for the end customer. In other words, the base includes peaks and valleys, with the peaks having a closed surface and the valleys formed with perforations in the base.

[0014] In a first aspect, the bottom of the food carrier can include a support section and the food section can be arranged in a positive height direction above the support section.

[0015] In other words, the base can have at least one support section adjacent to the food 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 to 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 properly positioned. The support section preferably has a (much) smaller surface area than the food section.

[0016] The support section ensures that the food carrier stands securely and stably on the surface. In other words, the provision of at least one support section prevents the food carrier from tipping / tilting on the surface. Furthermore, the spacing of the food section from the surface ensures that the surface is prevented from being scratched by the edges of the base openings. More precisely, the base openings have cut edges due to manufacturing reasons, which can damage surfaces such as worktops if pulled or pushed along them. To prevent the base openings or the cut edges of the base openings from coming into direct contact with the worktop, the worktop can be held at a distance from a surface by the support section.

[0017] In a further aspect, the support section can be arranged adjacent to a wall of the food support extending away from the floor or between the wall and the food section.

[0018] In other words, the food support can include a wall that surrounds the base all the way around. In other words, the food support can be essentially trough-shaped due to the base and wall. The support section can be formed in an area that adjoins the wall essentially without a gap.

[0019] By positioning the support section close to an outer circumference of the food carrier, the stable position of the food carrier on the surface can be further improved.

[0020] In a further aspect, the support section can preferably enclose the food section in a frame-like manner.

[0021] In other words, the support section can circumferentially delimit the cooking section. Preferably, the width of the support section can be constant in a plan view. In a preferred embodiment, in a case where the cooking support has a rectangular basic shape, the width of the support section can be the same on opposite sides.

[0022] The frame-shaped design of the support section allows for a uniform application of force from the food support to the surface. In other words, excessive point loads on the surface, which could lead to surface damage, can be prevented when heavy food is being cooked. In another aspect, the food section and the support section can be spaced approximately 4 mm apart in the vertical direction.

[0023] In other words, the food section and the support section can be connected to one another by a spacer section, wherein the spacer section has an extension of approximately 4 mm in a direction normal to the food section.

[0024] A 4 mm gap between the food section and the support section ensures that even if the food section is loaded / overloaded with heavy food, the food section does not come into contact with the surface. This reliably prevents surface damage.

[0025] In a further aspect, the elevations of the food section can be designed as ribs.

[0026] In other words, the raised portions can be rib-shaped, forming a bead in the cooking section. This design of the raised portions allows for the smallest possible contact area with the food being cooked. Furthermore, the rib shape can reinforce the base.

[0027] Preferably, the raised ribs can be continuous ribs. Continuous ribs mean that the individual ribs are uninterrupted along their length and the cross-sectional shape of the rib is constant along the rib's length.

[0028] In a further aspect, the floor openings can be designed as elongated holes which extend parallel to the closed elevations, which are preferably designed as ribs, at a lowest point in the height direction of the cooking section.

[0029] In other words, between the elevations, more precisely in the valley floors between the elevations of the food section, floor openings with a greater longitudinal than transverse extension can be formed, wherein the longitudinal extension of the floor openings is preferably formed in the valley direction.

[0030] By designing the floor openings as elongated holes, the largest possible airflow area can be achieved and the hot air flow around the food can be optimized. Furthermore, food can be prevented from falling through the food support.

[0031] In a further aspect, the floor openings in the form of elongated holes can have a greater longitudinal extent in a first region arranged centrally on the cooking section than in a second region arranged at the edge of the cooking section, which second region preferably encloses the first region.

[0032] In other words, a cross-sectional area of ​​the bottom breaks at a position closer to a center of the food support can be larger than the cross-sectional area of ​​the bottom openings at a position closer to an edge of the food support. The longitudinal extent of the bottom openings is preferably in a range between 11 mm close to the edge and 20 mm close to the center of the food support. By designing the bottom openings in this way, the flow through the food support can be optimized. Furthermore, the food to be cooked is usually positioned centrally on the food support. As a result, the usable flow area of ​​the bottom openings can be reduced by the food to be cooked.

[0033] In another aspect, the bottom perforations and crest portions of the elevations may be spaced approximately 1.5 mm apart in the height direction.

[0034] In other words, the extension / extension of the elevations in a direction normal to the food section can be approximately 1.5 mm.

[0035] With such a design, optimal grilling results can be achieved with the food carrier while simultaneously keeping the weight and material requirements of the food carrier to a minimum. Furthermore, with such a design of the raised portions, the raised portions can be produced by forming without increasing the risk of cracks or thin spots in the material. In another aspect, the base openings can be spaced at least 5 mm apart.

[0036] In other words, the floor openings can be spaced apart by at least 5 mm in a floor opening longitudinal direction as well as in a floor opening transverse direction.

[0037] Such a distance ensures that the food carrier can be enameled. In other words, a minimum distance between the base openings is necessary for a reliable enameling process.

[0038] In a further aspect, the cooking section can have a crowning in the negative height direction, preferably in a range of 0.3 mm to 3.5 mm.

[0039] In other words, the food section can have a curvature in a direction of the underside with a maximum deflection of 0.3 mm to 3.5 mm. Such a crowning / curvature of the food section increases the stability of the food carrier.

[0040] In a further aspect, the food support may include support sections in the form of feet.

[0041] In a further aspect, a width of the floor openings normal to the longitudinal extent of the floor openings may be 5 mm.

[0042] In a further aspect, the food carrier can be made of metal, in particular aluminum or steel.

[0043] In another aspect, the food carrier can be coated with Teflon.

[0044] In a further aspect, the food support, and in particular the food section, can have a regular, symmetrical pattern of elevations and perforations in the bottom when viewed from above. In a further aspect, the wall thickness of the food support can be substantially constant.

[0045] Short description of the characters

[0046] Fig. 1 is a perspective view of a food carrier according to the invention in the form of a baking tray;

[0047] Fig. 2 is an enlarged view of a corner section of the food support;

[0048] Fig. 3 is a vertical sectional view through the food carrier;

[0049] Fig. 4 is an enlarged plan view of a food section of the food carrier; Fig. 5 is a perspective view of a system comprising the food carrier according to the invention and a rotisserie;

[0050] Description of the embodiments

[0051] Hereinafter, embodiments of the present disclosure will be described based on the accompanying figures.

[0052] Fig. 1 shows a cooking support 2 in the form of a baking tray with a substantially rectangular base 4 and a wall 6. The wall 6 extends substantially at a right angle from a circumference of the base 4 in a positive height direction. An angle α enclosed between the base 4 and the wall 6 is preferably somewhat greater than 90°. By forming the angle α in this way, a nesting of several identical or similar cooking supports is possible. The base 4 and the wall 6 are preferably formed in one piece and essentially form a tub shape. Corner sections of the cooking support 2 are formed with a radius R. A circumferential edge 8 is formed on an end section of the wall 6 facing away from the base 4. The edge 8 enables the cooking support 2 to be inserted into guide rails / support rails of a cooking appliance.Locking openings 10 are formed in the edge and are designed to receive locking lugs formed on the guide rail of the cooking appliance, preferably in a form-fitting manner. The base 4 includes a central cooking section 12 and a circumferential support section 14. Fig. 2 shows an enlarged corner view of the cooking support 2. The wall 6 borders the support section 14 of the base 4. The support section 14 frames the cooking section 12 of the base 4. The support section 14 forms the lowest point of the base 4 and thus of the cooking support 2 in the vertical direction. The vertical direction is defined as a direction normal to the base 4. The positive vertical direction is the direction in which the wall 6 extends. The cooking section 12 is arranged higher in the vertical direction than the support section 14.Preferably, the cooking section 12 is approximately 4 mm higher in height than the support section 14. The support section 14 forms a contact surface of the cooking support 2 when the cooking support 2 is placed on a surface, for example in the form of a worktop. Wave- or U-shaped ribs 16 are formed in the cooking section 12 of the base 4. The ribs 16 are arranged parallel to one another in straight rows. A longitudinal extent of the ribs 16 / the straight rows is oriented essentially at a 45° angle to the wall 6. In other words, the longitudinal extent of the ribs 16 is oriented diagonally to the rectangular shape of the base 4. In the illustrated embodiment, the ribs 16 are embossed / molded into the cooking section 12. In other words, a wall thickness of the food support 2 in an area of ​​the ribs 16 is the same as in an area without ribs 16.In other words, the wall thickness is constant throughout the cooking section 12. However, embodiments are also conceivable in which the ribs are achieved by increasing the wall thickness.

[0053] Between the ribs / channels 16 or between the lower, straight rows formed by the ribs 16, floor openings 18 are formed in the cooking section 12. The floor openings 18 are designed as elongated holes whose (maximum) longitudinal extent is aligned / oriented parallel to the ribs 16. The floor openings 18 are formed at a lowest level in the vertical direction of the cooking section 12. The longitudinal extent of the floor openings 18 is smaller than a longitudinal extent of the ribs 16.

[0054] Fig. 3 shows a sectional view through the base 4 of the food support 2, in particular through the food section 12 and the support section 14. The food section 12 lies in a first plane E1, which is a cooking surface of the food support 2. The support section 14 lies in a second plane E2, which is a standing plane of the food support 2. The first plane E1 and the second plane E2 are arranged parallel to one another at a distance of approximately 4 mm from one another. The food section 12 and the support section 14 are connected to one another by a spacer section 20. The spacer section 20 is essentially formed between the food section 12 and the support section 14 in the vertical direction. More specifically, the spacer section 20 is arranged / oriented at an inclination of a few degrees to a normal to the food section 12 and the support section 14 or to the first plane and the second plane.A wall thickness d of the base 4 is essentially constant over the food section 12, the support section 14 and the distance section 20.

[0055] The floor openings 18 are formed exclusively in the first level E1. The ribs 16 extend vertically, starting from the first level E1. The height of the ribs 16 above the first level E1 is preferably 1.5 mm. The ribs 16 rise in a wave-like manner from the first level E1.

[0056] Fig. 4 shows the base 4, in particular the cooking section 12 in a plan view. The base openings 18 are arranged offset from row to row. The base openings 18 essentially have a pill shape. A longitudinal extent L1 of the base openings 18 varies depending on the position of the base opening 18 on the cooking section 12. The more centrally the base opening 18 is arranged on the cooking section 12, the greater the longitudinal extent L1 of the respective base opening 18. The longitudinal extent preferably lies in a range between 11 mm on the outside on the cooking section 12 and 20 mm on the inside on the cooking section 12 (see also Fig. 2). A width B1 of the base openings 18 is preferably 5 mm. A distance A1 between two base openings 18 is preferably at least 5 mm.

[0057] Fig. 5 shows a system comprising the food support 2 according to the invention and a grill spit 22. The grill spit 22 includes a base 24 that is matched to the geometry of the support section 14 of the base 4. In other words, the base 24 can be inserted into the support section. In an assembled state, the base 24 is held in position / positively fixed by the wall 6, the support section 14, and the spacer section 20. The food support 2 is preferably formed from a metal sheet. Furthermore, the food support 2 can preferably be enameled with a powder enamel layer.

[0058] List of reference symbols

[0059] 2 food carriers

[0060] 4 Floor

[0061] 6 Wall

[0062] 8 Edge

[0063] 10 locking opening

[0064] 12 Cooking section

[0065] 14 Uprising Section

[0066] 16 ribs

[0067] 18 Floor breakthrough

[0068] 20 distance section

[0069] 22 skewers

[0070] 24 feet

[0071] E1 first level

[0072] E2 second level

[0073] L1 Longitudinal extension of the floor breakthrough

[0074] B1 Width of the floor opening

[0075] A1 distance

Claims

Claims: A food carrier (2), preferably in the form of a baking tray, with a sheet-shaped base (4) comprising a flat food section (12) with alternating relatively higher and lower sections, wherein the higher sections form closed projections (16), in particular ribs, for supporting the food, and the lower sections between the projections (16), in particular channels, each have a plurality of, in particular evenly spaced, openings (18) in the base. A food carrier (2) according to claim 1, wherein the base (4) includes a support section (14) and the food section (12) is arranged vertically above the support section (14). A food 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).A food carrier (2) according to claim 2 or 3, wherein the support section (14) encloses the food section (12), preferably in a frame-like manner. A food carrier (2) according to any one of claims 2 to 4, wherein the food section (12) and the support section (14) are spaced apart from each other by 4 mm in the vertical direction. A food carrier (2) according to any one of claims 1 to 5, wherein the bottom openings (18) are designed as elongated holes extending parallel to the closed projections (16), which are preferably designed as ribs, at the lowest point in the vertical direction of the food section (12). A food carrier (2) according to claim 6, wherein the bottom openings (18) in the form of elongated holes have a greater longitudinal extent in a first region arranged centrally on the food section (12) than in a region at the edge of the. A second area arranged in the cooking section (12), which preferably encloses the first area. A cooking support (2) according to any one of claims 1 to 7, wherein the bottom openings (18) and ridge sections of the projections (16) are spaced apart from each other by 1.5 mm in the vertical direction. A cooking support (2) according to any one of claims 1 to 8, wherein the bottom openings (18) are spaced at least 5 mm apart. A cooking support (2) according to any one of claims 1 to 9, wherein the cooking section (12) has a convexity in the negative vertical direction, preferably in a range of 0.3 mm to 3.5 mm.

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