Moisture generating cooking apparatus with crisper element

Abstract

A moisture generating cooking apparatus is provided. The moisture generating cooking apparatus has a pan with a base and a side wall. An elevated protruding heating element is attached to the side wall. A reservoir is defined by the pan. The said elevated protruding heating element is operable to radiate heat toward a space defined between the base and the elevated protruding heating element. The reservoir is operable to prevent fluid communication between fluid contained in the reservoir and the base while continuously generating steam during cooking.

Description

Prepared by:MARK N. MELASKY (Reg. 65,265)Intellectual Property Consulting, L.L.C.400 Poydras Street Suite 1400New Orleans, LA 70130(Telephone: 504-322-7166)(Facsimile: 504-322-7184)MOISTURE GENERATING COOKING APPARATUS WITH CRISPER ELEMENT BACKGROUND OF THE INVENTIONI. Cross-Reference to Related Applications

[0001] This application claims priority to U.S. Provisional Patent Application Serial No. 63 / 530,695, filed August 3, 2023, and U.S. Provisional Patent Application Serial No. 63 / 575,005, filed April 5, 2024, the entirety of each is incorporated by reference as if fully disclosed herein.II. Field of the Invention

[0002] The present invention relates generally to stovetop cooking devices used to heat or reheat foods prone to drying out, such as pizza or poultry.III. General Background

[0003] Consumers often struggle with reheating food, especially pizza and poultry. Reheating food in microwaves, ovens, pans, and air fryers often results in soggy, dry, or unevenly heating, leading to dissatisfaction and waste. This is a major economic problem, as Americans waste approximately $240 billion worth of food annually, with a significant portion of this waste attributed to uneaten leftovers. Individual families waste around $1,600 each year in unused leftovers, which could be mitigated with better reheating solutions.

[0004] The growing awareness around food waste and the leftover culture movement highlights the need for a product that can efficiently reheat a variety of foods, preserving their quality and reducing waste. 300M+ views on TikTok and YouTube videos for reheating hacks demonstrate a real trend and high engagement on social media, indicating a strong demand for innovative reheating solutions that solve this problem.

[0005] Reheating pizza is one of the most searched reheating hacks. With 3 billion pizzas sold annually in the US, there is a significant market for effective pizza reheating solutions. Variousmethods and tools have been used for reheating pizza, including microwaves, ovens, grills, and pans. However, these methods often lead to undesirable results such as a soggy or burnt crust, indicating a need for a method that crisps the crust without making it soggy or burnt. When using a pan for reheating, water or ice is frequently added to create steam and prevent the pizza from drying out. However, this can lead to the pizza coming directly into contact with the water added to the pan and wetting the crust, which is an uncontrollable movement and leads to many reheating errors by consumers. Furthermore, it is necessary for consumers to flip the pizza to crisp the top of the crust, an inconvenient step that may result in messy outcomes, as toppings and cheese may be burned or dislodged from the crust.

[0006] Accordingly, what is needed is a steam -generation moisture system operable to combat the drying effects of refrigerators and reheating devices to restore moisture to food to make it taste freshly cooked.SUMMARY OF INVENTION

[0007] In accordance with embodiments of the invention, a moisture generating cooking apparatus is provided. The apparatus includes a base. A side wall extends around a periphery of the base. An elevated protruding heating element is attached to the side wall. The apparatus includes a reservoir. In one embodiment, a selectively detachable lid is included.

[0008] In another embodiment of the invention, a moisture generating cooking apparatus is provided. The apparatus includes a base. A side wall extends around a periphery of the base. The apparatus includes a reservoir positioned on the base.

[0009] In yet another embodiment of the invention, a moisture generating cooking apparatus is provided. The moisture generating cooking apparatus has a pan with a base and a side wall. Anelevated protruding heating element is attached to the side wall. The moisture generating cooking apparatus includes a retention wall.BRIEF DESCRIPTION OF THE DRAWINGS

[0010] The foregoing and other objects, features, and advantages of the invention are apparent from the following detailed description taken in conjunction with the accompanying drawings in which like parts are given like reference numerals and, wherein:

[0011] FIG. 1 depicts a perspective view of a moisture generating cooking apparatus with a crisper element in accordance with embodiments of the invention.

[0012] FIG. 2 depicts a top view of a moisture generating cooking apparatus with a crisper element in accordance with embodiments of the invention.

[0013] FIG. 3 depicts a cross sectional view of a moisture generating cooking apparatus with a crisper element in accordance with embodiments of the invention.

[0014] FIG. 4 depicts a perspective view of a moisture generating cooking apparatus with a crisper element reheating a slice of pizza in accordance with embodiments of the invention.

[0015] FIG. 5 depicts a perspective view of a detachable crisper element in accordance with embodiments of the invention.

[0016] FIG. 6 depicts a perspective view of a moisture generating cooking apparatus with a detachable crisper element in accordance with embodiments of the invention.

[0017] FIG. 7 depicts a perspective view of a pan of moisture generating cooking apparatus with a crisper element detached in accordance with embodiments of the invention.

[0018] FIG. 8 depicts a close perspective view of an attachment mechanism of detachable crisper element in accordance with embodiments of the invention.

[0019] FIG. 9 depicts a perspective view of a moisture generating cooking apparatus with a crisper element in use reheating a slice of pizza in accordance with embodiments of the invention.

[0020] FIG. 10 depicts a perspective view of a moisture generating cooking apparatus with a crisper element in use reheating two chicken breasts in accordance with embodiments of the invention.

[0021] FIG. 11 depicts a perspective view of a moisture generating cooking apparatus with a crisper element in use reheating a slice of pizza with the lid removed in accordance with embodiments of the invention.

[0022] The images in the drawings are simplified for illustrative purposes and are not depicted to scale. Within the descriptions of the figures, similar elements are provided similar names and reference numerals as those of the previous figure(s). The specific numerals assigned to the elements are provided solely to aid in the description and are not meant to imply any limitations (structural or functional) on the invention.

[0023] The appended drawings illustrate exemplary configurations of the invention and, as such, should not be considered as limiting the scope of the invention that may admit to other equally effective configurations. It is contemplated that features of one configuration may be beneficially incorporated in other configurations without further recitation.DETAILED DESCRIPTION

[0024] The embodiments of the disclosure will be best understood by reference to the drawings, wherein like parts are designated by like numerals throughout. It will be readily understood that the components, as generally described and illustrated in the Figures herein, could be arranged and designed in a wide variety of different configurations or be entirely separate. Thus, the following more detailed description of the embodiments of the system and method ofthe disclosure, as represented in the Figures is not intended to limit the scope of the disclosure, as claimed, but is merely representative of possible embodiments of the disclosure.

[0025] In accordance with embodiments of the invention, a moisture generating cooking apparatus 100 is provided, as illustrated in FIGS. 1-11. The apparatus 100 includes a pan 102 having a cooking surface 103 handle 104. The pan 102 may be fabricated from any material suitable for cooking food, including metals with nonstick surfaces and ceramics, for example. A reservoir 106 is attached to the pan 102 an operable to hold a fluid, such as water, broth, marinade, or another cooking fluid, in reservoir internal space 107. During a cooking process, a fluid contained in the reservoir 106 will boil and become steam to provide moisture to the cooking area of the pan 102. The apparatus 100 includes a crisper element 108. As illustrated, the crisper element 108 is an elevated protruding edge / elevated protruding heating element operable to radiate heat from the pan 102 as it is warmed from a heating element, such as a stove, to crisp food positioned below in the area 109 (FIG. 8). The crisper element 108 may extend approximately one eighth to one half around the circumference of the wall of the pan 102. As illustrated, the crisper element 108 extends approximately halfway around the circumference wall of the pan 102. A larger crisper element 108 enables more food (e.g., multiple slices of pizza) to be crisped but covers more surface area of the pan 102. Thus, different embodiments of the apparatus 100 may be designed with various lengths of the crisper element 108 depending on the intended use (i.e., a portion to the entirety of circumference of the wall of the pan 102). In some embodiments, the crisper element 108 is detachable from the pan 102, as illustrated in FIGS. 5-8. The crisper element 108 may have a cross sectional arc shape, as illustrated, to enable enough height for food to be slid under. Because the crisper element 108 is in contact with the pan 102, the crisper element 108 reaches the same temperature as the rest of the pan 102 when heated. A lid 110 is selectivelydetachable from pan 102. The lid preferably does not have holes, so as to retain moisture. However, some embodiments may include one or more holes or release valves to release a selective amount of moisture to enable moderation of moisture content of the apparatus 100. When attached to pan 102, the lid 110 keeps moisture generated within the apparatus 100 contained. The lid 110 may be made from a transparent material, such as glass, so the contents of the pan 102, such as food being cooked or steam being generated may be visible.

[0026] One objective of the apparatus 100 is to reheat one or more slices of leftover pizza to their original crispness, as illustrated in FIG. 4. The reservoir 106 is operable to contain water or ice to prevent it from coming into direct contact with the pizza, thereby avoiding a soggy crust, while a moist cooking environment in pan 102 while lid 110 is attached. The crisper element 108 enables the crust 109 of a pizza slice 111 to be slid under the crisper element 108, crisping the crust on both the top and bottom without the need to flip the pizza. The pizza reheating pan includes a main cooking area for placing a pizza slice, a separate reservoir for adding water, liquid, or ice, and an elevated protruding edge designed to enable the pizza slice to be slid under it for reheating both the top and bottom of the crust. The separate reservoir is surrounded by a raised barrier that prevents the water from coming into direct contact with the pizza, thereby avoiding a soggy crust. The elevated protruding edge extends in an arc shape from the side to the center of the pan, allowing the pizza slice to be slid under it and eliminating the need to flip the pizza to crisp the crust.

[0027] In one exemplary operation, as illustrated in FIGS. 9 and 11 , the apparatus 100 is warmed for 2-3 minutes to boil water in reservoir 106 and then pizza 111 is reheated for approximately 2-3 minutes on medium to high heat over an electric heat source, at approximately 375°F to 450°F (190°C to 230°C).

[0028] In one exemplary operation, as illustrated in FIG. 10, the apparatus 100 is warmed for 2-3 minutes to boil water in reservoir 106 and then chicken breasts 113 is reheated for approximately 2-3 minutes per side on medium to high heat over an electric heat source, at approximately 375°F to 450°F (190°C to 230°C).

[0029] In one embodiment, the reservoir 106 holds 2 oz (60 mL) of water to generate sufficient steam for reheating and remoisturizing foods, such as heating one or more slices of pizza or one or more chicken breasts over medium to high heat, for example. As can be seen by the water accumulation on the lid 110, the interior cooking area of the apparatus 100 is moist while the pizza is reheated. Water in the reservoir 106 begins to boil after heat has been applied to the pan 102 and generates steam continuously over a cooking process. This is in sharp contrast to prior art methods of adding water or ice directly to a pain without a reservoir, as the water or ice will quickly dissipate across the surface of the pan and evaporate, generating steam over a short period of time, possibly on a couple of seconds. Moreover, if the lid 110 is removed from the pan 102 during a cooking operation and steam is released, steam will regenerate once the lid 110 is returned to the pan 102. The shape of the reservoir 106 enables only a portion of a fluid contained within the reservoir 106 to be in direct contact with heat applied to the bottom of the pan 102, creating a slower boil and steam generation, rather than a quick boil off. As illustrated, the reservoir has a height 115 and a width 117, and the height 115 is larger than the width 117 (FIG. 3), enabling the slower boil and steam generation. While the Figures illustrate a particular configuration, one skilled in the art will appreciate that a variety of shapes and designs, including the semicircular design illustrated in the Figures, enable the proper containment of a fluid in the reservoir 106 to generate the slower boil and steam generation, the smaller the portion of fluid that contacts the heat will slow the boil.

[0030] As illustrated, the reservoir 106 has a height 1 15 of approximately 1 5 / 8 inches, a width 117 ranging from approximately 1 inch at the opening to 5 / 8 inches at the base, and a length around the front curve from edge to edge of 3 1 / 8 inches. When the lid 110 is positioned atop the pan 106, the distance between the lid 110 and the top of the reservoir is 1 / 2 inch.

[0031] In one embodiment, the crisper element 108 is located at a distance 112 of 1.17 inches (29.6 mm) from the bottom of pan 102, which enables nearly universal accommodation of pizza slices for reheating.

[0032] In one embodiment, the apparatus 100 includes a heating element to enable it to heat or reheat food without an appliance, such as a stove. The apparatus may include a heating coil or a compartment for a flame or coals, for example, below the bottom of the pan 102.

[0033] Embodiments of the invention are particularly effective for reheating poultry, such as turkey or chicken, which may have dried out after multiple days in a refrigerator. The invention is also particularly effective at reheating potstickers / dumplings to get them hot on the bottom, revived, and crispy on the top under the crisper element 108.

[0034] FIGS. 5-8 illustrate an embodiment of a moisture generating cooking apparatus 200 having a pan 202 and a reservoir 206. A detachable crisper element 208 is operable to be selectively attached and detached from the pan 202, which enables additional versatility of the apparatus 200. For example, some cooking operations may require moisture generation but not crisping and, by removing the crisper element 208 from the pan 202, food being cooked in pan 202 will not be crisped and more area of the pan 202 is operable for use without crisping. As illustrated, the detachable crisper element 208 attaches to the pan 202 by attachment members 210, which snaps into holes 212 of the detachable crisper element 208 and connects to posts 214 of the pan 202. When the detachable crisper element 208 is attached to the pan 202 by the attachmentmembers 210, the detachable crisper element 208 sits flush with the outer rim of pan 202 to provide a seal and to conduct heat from the pan. In some embodiments, a shelf or a seat may be included along the periphery of pan 202 to provide a connection and heat conduction to the detachable crisper element 208. While attachment members 210 and posts 214 are illustrated in the Figures, alternative attachment mechanisms, such as screws, knobs, latches, or other means, may be used.

[0035] A non-exhaustive set of exemplary use cases for the apparatus 100 include: pizza, which is known to become rubbery or overly crispy; roasted chicken, which can lose its juiciness and become dry; bread rolls, which typically harden or become chewy upon reheating; steamed vegetables, which can become soggy or lose their texture; mashed potatoes, which may become pasty or dry out; casseroles, which often dry out or become unevenly heated; lasagna, which tends to lose moisture in the pasta layers and become stiff; soups and stews, which can separate or lose their homogeneous texture; curries, which might thicken and lose their delicate balance of flavors; baked fish, which are known to become overly dry and lose its flakiness; scrambled eggs, which can turn rubbery or overly firm; pulled pork or beef, which often dry out and lose tenderness; grilled cheese sandwiches, which lose crispness and the cheese hardens; risotto, which becomes thick and loses creaminess; pancakes, which often become stiff or overly chewy; quiche, as the crust can become soggy and the filling dry; stir-fries, which tend to become soggy and lose their fresh texture; sushi rice, which is known to harden and lose its delicate stickiness; burritos, as the wraps can become tough and the fillings can become dry; dumplings, which often become hard or the filling dries out; baked beans, which can thicken and lose their sauciness; French fries, which lose their crispness and become soggy; rice, which often becomes hard and dry when reheated; pasta, which tends to stick together and lose its texture; and roasted turkey, which is known to become particularly dry especially the breast meat.

[0036] For the purposes of promoting an understanding of the principles of the invention, reference has been made to the preferred embodiments illustrated in the drawings, and specific language has been used to describe these embodiments. However, this specific language intends no limitation of the scope of the invention, and the invention should be construed to encompass all embodiments that would normally occur to one of ordinary skill in the art. The particular implementations shown and described herein are illustrative examples of the invention and are not intended to otherwise limit the scope of the invention in any way. For the sake of brevity, conventional aspects of the system (and components of the individual operating components of the system) may not be described in detail. Furthermore, the connecting lines, or connectors shown in the various figures presented are intended to represent exemplary functional relationships and / or physical or logical couplings between the various elements. It should be noted that many alternative or additional functional relationships, physical connections or logical connections may be present in a practical device. Moreover, no item or component is essential to the practice of the invention unless the element is specifically described as “essential” or “critical”. Numerous modifications and adaptations will be readily apparent to those skilled in this art without departing from the spirit and scope of the present invention.

Claims

CLAIMSWhat is claimed is:

1. A moisture generating cooking apparatus comprising: a base; a side wall extending around a periphery of said base; an elevated protruding heating element attached to said side wall; and a reservoir positioned on said base.

2. The moisture generating cooking apparatus of claim 1, further comprising a lid.

3. The moisture generating cooking apparatus of claim 1, wherein said reservoir is a fluid retention reservoir, said fluid retention reservoir operable such that a portion of a fluid contained within said fluid retention reservoir contacts said base, wherein said fluid contained within said retention reservoir converts to steam when heat is applied to said base.

4. The moisture generating cooking apparatus of claim 1, wherein said reservoir has a height and a width, and said height is larger than said width.

5. The moisture generating cooking apparatus of claim 1, wherein said reservoir is surrounded by a raised barrier operable to prevent contents of said reservoir from coming into contact with food on said base.

6. The moisture generating cooking apparatus of claim 1, wherein said elevated protruding heating element extends in an arc shape from said side walls.

7. The moisture generating cooking apparatus of claim 1, wherein said elevated protruding heating element is selectively detachable.

8. The moisture generating cooking apparatus of claim 1, wherein said elevated protruding heating element extends approximately one eighth to one half around the circumference of said side wall.

9. A moisture generating cooking apparatus comprising: a base; a side wall extending around a periphery of said base; and a reservoir positioned on said base.

10. The moisture generating cooking apparatus of claim 9, further comprising a selectivelydetachable lid.

11. The moisture generating cooking apparatus of claim 9, further comprising an elevated protruding heating element attached to said side wall.

12. The moisture generating cooking apparatus of claim 9, wherein said reservoir comprises a raised barrier attached to said side wall.

13. The moisture generating cooking apparatus of claim 11, wherein said elevated protruding heating element extends approximately one eighth to one half around the circumference of said side wall.

14. The moisture generating cooking apparatus of claim 9, wherein such reservoir is operable such that only a portion of a fluid comes contained within said reservoir comes into contact with said base to enable a slow release of steam throughout a cooking process15. A moisture generating cooking apparatus comprising: a pan comprising a base and a side wall; an elevated protruding heating element attached to said side wall; and a retention wall.

16. The moisture generating cooking apparatus of claim 15, wherein said elevated protruding edge is operable to radiate heat toward a space defined between said base and said elevated protruding edge, and wherein said retention wall is operable to prevent fluid communication between fluid contained in said reservoir and said base.

17. The moisture generating cooking apparatus of claim 15, wherein said retention wall is operable to retain a fluid between said retention wall and said side wall, and wherein said fluid contained between said retention wall and said side wall converts to steam when heat is applied to said base.

18. The moisture generating cooking apparatus of claim 15, wherein said retention wall defines a reservoir, wherein said reservoir has a height and a width, and said height is larger than said width.

19. The moisture generating cooking apparatus of claim 15, wherein said retention wall is connected to said base and side wall.

20. The moisture generating cooking apparatus of claim 15, further comprising a selectively detachable lid.

Images