Cooking device for a food product

Abstract

The present invention relates to a cooking device for a food product, comprising a first electrode (2) and a second electrode (3) for the transfer of electric current, wherein the second electrode (3) is arranged facing the first electrode (2). The device is characterized in that the electrodes (2 and 3) comprise respective contact surfaces (S1, S2) adapted to contact respective cooking surfaces (A1, A2) of the product, said contact surfaces (S1, S2) being arranged one above the other so that a separation distance (d) can be maintained therebetween, said separation distance being of a size that allows the discharge of electric current.

Description

[0001] FOOD PRODUCT COOKING DEVICE

[0002] The present invention relates to a food product cooking device that uses electricity directly for cooking. More specifically, the invention relates to a device comprising a first electrode and a second electrode arranged opposite the first electrode for the transfer of electric current.

[0003] Background of the invention

[0004] Cooking devices are known for using an electric current transferred between a first electrode and a second electrode positioned opposite the first electrode.

[0005] Electrodes are devices that allow the transfer of electrical current in an electrical circuit and through an external medium. They are conductive elements that allow the transfer of electrons between two points; this transfer generates thermal energy due to the charge carried by the electrons. The heat produced is used to heat, cook, or steam any element or food in contact with these electrodes. Electrodes are made of a conductive material and can have different geometries.

[0006] One example is arc cooking devices. These devices use a continuous electrical discharge flowing through an air gap between two electrodes. The electric arc generates high temperatures used for heating, cooking, or sterilizing by heat transfer. For example, document CN215863570B1 describes an electric cooker equipped with a series of electrodes that generate numerous electric arcs. These arcs, in turn, create an ion flame between the electrode and the bottom of a pan with conductive properties, thus heating the pan, which then radiates heat to the food being cooked.

[0007] Another example of cooking with devices that use electrodes is US1481369B1. This document describes a device that takes advantage of the heat radiation generated by an array of electric arcs produced by multiple pairs of electrodes, for the radiant cooking of food located at a certain distance.

[0008] The cooking devices described require a considerable amount of time to reach the desired temperature, and after the cooking process is complete, the appliance used remains hot, resulting in a risk to the user and higher energy consumption.

[0009] In light of the above, it is therefore clear that there is a need to provide a cooking device using direct current electricity that allows for a reduction in cooking time without increasing energy consumption.

[0010] Description of the invention

[0011] The objective of the present invention is to solve the aforementioned drawbacks by providing a cooking device using electric current applied directly to a food product, which presents the advantages described below.

[0012] According to this objective, according to a first aspect, the present invention provides a device for cooking a food product by means of electric current, comprising a first electrode and a second electrode for the transfer of electric current, wherein the second electrode is arranged facing the first electrode, and is characterized in that said electrodes comprise respective contact surfaces S1, S2 adapted to contact respective cooking surfaces A1, A2 of the food product or food, wherein said contact surfaces S1, S2 are arranged one on top of the other so that they are capable of maintaining between each other a separation distance (d) dimensioned to allow the discharge of electric current through the product while both surfaces S1, S2 remain in contact with the cooking surfaces A1, A2 of the food product.

[0013] In the present invention, the cooking device is provided with two electrodes comprising surfaces S1 and S2 arranged opposite each other, maintaining a separation distance (d) suitable for contact with the food product. In this arrangement, the cooking surfaces A1 and A2 of the food product make direct contact with the electrodes, such that, when the electric current is activated, an electrical discharge from the surfaces S1 and S2 of the first and second electrodes is absorbed by the cooking surfaces A1 and A2 of the food. This absorption generates intense heat that instantaneously heats and / or cooks the surfaces A1 and A2 of the food. Consequently, electrical energy is used more efficiently compared to traditional cooking methods based on heat transfer.

[0014] For example, while cooking a piece of sirloin using traditional methods such as a griddle or induction cooktop can take approximately 4 minutes to achieve optimal results, the present invention achieves the same result in just 10 seconds. This means that the cooking device of the present invention can reduce cooking time by up to 60%. Furthermore, thanks to this drastic reduction in cooking time, not only is kitchen efficiency improved, but the nutritional and organoleptic qualities of the food are also better preserved.In fact, although the result of the cooking process may be similar to that obtained by heat transfer cooking on a griddle in terms of texture and caramelization, the use of electric shocks introduces a distinctive and novel aftertaste, giving the food a unique flavor and organoleptic quality that is not achieved with conventional cooking methods, offering consumers a new and differentiated culinary experience.

[0015] In the present invention, the surfaces S1 and S2 of the first and second electrodes are preferably made of conductive metal to transmit the electric current, so that the electric discharge can reach the entire surface of the food being cooked. Preferably, both electrodes are made of stainless steel.

[0016] According to one embodiment, the cooking device comprises a frame in which the contact surface S2 of one of the electrodes is mounted and arranged to form a support base for the food product (A). This frame advantageously comprises insulating material selected to prevent the passage of electric current. Thanks to this insulating material, the electrode is largely insulated, with only the surface S2 suitable for conducting electric current exposed. In this way, the user can handle surface S2 without risk of electric shock.

[0017] Preferably, the contact surface S2 of the electrode, which serves as a support base, is flat so that it can stably hold a food product until the contact surface S1 of the other electrode makes contact with another cooking surface of the food. In this way, when an electric current is applied, the electrical discharge acts directly on all the cooking surfaces A1 and A2 of the food product.

[0018] Advantageously, the two surfaces S1 and S2 are flat and configured as plates that extend along a longitudinal direction L and a transverse direction T to provide a larger cooking surface for the food. Thanks to this extension, the contact surfaces S1 and S2 can completely cover the food, ensuring that the electrical discharge acts on a larger surface area.

[0019] The cooking device of the present invention can be powered by an external electrical network or by its own generator.

[0020] According to another embodiment, the cooking device comprises two frames for the contact surfaces S1 and S2, allowing a user to manipulate one or both electrodes without the risk of electric shock. Advantageously, one of these frames is mounted to be offset from the other, enabling the distance (d) between the surfaces S1 and S2 to be modified, so that the two frames can be moved relative to each other, allowing the distance between them to be increased or decreased.

[0021] The frames can be moved relative to each other from a maximum opening position, which allows the user to manipulate the food product, i.e., place, position and remove it from the cooking device without danger of receiving an electric shock; to a working position in which the electrode surfaces S1 and S2 maintain a predetermined distance (d) while in contact with the cooking surfaces A1 and A2 of the food product.

[0022] Another advantage of having one of these frames mounted in a way that can be displaced from the other is that it allows cooking different thicknesses of food, simply by adjusting the distance between the S1 and S2 electrode surfaces.

[0023] Advantageously, the two frames are joined in such a way that one of them can be moved vertically to a higher position where both frames are in parallel planes. Alternatively, the frames are pivotally joined to each other so that they can tilt relative to each other in order to modify the separation distance (d).

[0024] According to another embodiment, the cooking device comprises at least one stop element made of insulating material, arranged to prevent the electrode surfaces S1 and S2 from contacting each other. This stop element prevents the electrodes from accidentally contacting each other and causing a short circuit, which could damage or completely destroy the device's power supply.

[0025] Advantageously, said stop element comprises at least one block of insulating material interposed between both surfaces S1, S2 and, preferably, said stop element is positioned directly on one of the surfaces S1 and S2. Alternatively, two stop elements may be positioned on both surfaces or be fixed to one end of at least one of the two frames, so as to always prevent contact between surfaces S1 and S2.

[0026] According to another embodiment, at least one of the frames includes a gripping element. This gripping element facilitates the manipulation of at least one of the electrodes when it is moved relative to the other. Another advantage of the gripping element is that it increases the distance between the user's hand and the electrode when handling the device, thus improving handling safety.

[0027] In another embodiment, the cooking device includes a potentiometer for regulating the intensity of the electric current. This potentiometer is connected to the power source, allowing adjustment of the discharge power and providing precise control over the cooking process. The depth and degree of cooking of the food are determined by the temperature and exposure time of the electrode contact surfaces S1 and S2 on the food cooking surfaces A1 and A2. Precise control of the electric discharge intensity allows for cooking that can be adjusted to the specific needs of each food item or the preferences of each consumer.

[0028] According to another embodiment, the cooking device comprises a safety device configured to supply an electric current to the electrodes when surfaces S1 and S2 are at a predetermined distance. This device only allows the electric current to reach the electrodes when they are at the separation distance (d), i.e., in the discharge or cooking position. Thanks to this safety device, accidental discharges that could affect other adjacent devices or harm the user are prevented. This safety system can be activated automatically or manually.

[0029] In the present invention, cooking preferably means the transformation applied to at least a portion of the food product mass by the direct action of the contact surfaces of the electrodes. More preferably, cooking means the roasting of at least a portion of the food product mass by the direct action of the contact surfaces of the electrodes.

[0030] Brief description of the figures

[0031] For a better understanding of what has been explained, some drawings are included which, schematically and only as a non-limiting example, represent one way of carrying out the cooking device of the present invention.

[0032] Figure 1 shows a first embodiment of a device for cooking a food product using electric current, in which the opposing electrodes, the regulator and the safety device, connected to the 220V electrical network, are visible.

[0033] Figure 2 shows the implementation of Figure 1, with the S1, S2 surfaces of the electrodes in contact with a food product.

[0034] Figure 3 shows a second embodiment in which the two frames supporting the two surfaces S1, S2 of the two electrodes are visualized.

[0035] Figure 4 shows the implementation of Figure 3, with the two frames completely separated and a food product placed on one of the contact surfaces S2 and S1 which serves as a support base for the product.

[0036] Figure 5 shows a front view of the embodiment of Figures 3 and 4, with surfaces S1 and S2 in contact with the cooking surfaces A1 and A2 of the food product, maintaining the distance (d) between both contact surfaces.

[0037] Description of a preferred embodiment

[0038] A first embodiment of the cooking device of the present invention is described below, with reference to Figures 1 to 2, and a second embodiment with reference to Figures 3 to 5.

[0039] Figures 1 and 2 show a first embodiment of a cooking device 1 for a food product A using electric current, comprising a first electrode 2 and a second electrode 3 for the transfer of electric current, wherein the second electrode 3 is arranged facing the first electrode 2. Electrodes 2 and 3 comprise respective contact surfaces S1, S2 adapted to contact respective cooking surfaces of the product A1, A2. These contact surfaces S1, S2 are arranged one above the other so that they are capable of maintaining a separation distance (d) between them dimensioned to allow the discharge of electric current through the product, while both surfaces S1, S2 remain in contact with the surfaces A1, A2 of the product.

[0040] According to this first embodiment of Figures 1 and 2, the first and second electrodes, 2 and 3 respectively, are connected to a 220 V electrical supply. When electricity is connected to the device, the electric current reaches the electrodes, which become electrically charged. The food product A is positioned between the contact surfaces S1 and S2 of the electrodes. When the electric current is activated and reaches the electrodes, the cooking surfaces A1 and A2 absorb the current, producing an electrical discharge that generates intense heat, cooking or heating the food's cooking surfaces A1 and A2 almost instantaneously.

[0041] Figures 1 to 5 show the contact surfaces S1 and S2 of electrodes 2 and 3 configured as plates extending along a longitudinal direction L and a transverse direction T, creating a large, flat contact area that covers the cooking surfaces A1 and A2 of the food product A. Figure 2 shows the contact surface S1 of electrode 3, mounted and arranged to form a support base for the food product (A).

[0042] In the described embodiment, the cooking device comprises a potentiometer 9 for regulating the intensity of the electric current. This potentiometer is connected to the power source, allowing adjustment of the discharge power and providing precise control over the cooking process. In this way, the temperature and exposure time of the electric current on the cooking surfaces A1 and A2 are regulated to determine a depth and degree of cooking appropriate to the type of food or consumer preferences.

[0043] Advantageously, the cooking device 1 comprises a safety device 10 configured to supply electric current to the electrodes when the contact surfaces S1, S2 come into contact with the cooking surfaces A1 and A2 of the food product. The safety device 10 prevents the user from receiving an electric shock while handling the cooking device 1 or the food product A, before or after cooking.

[0044] The described safety device 10 is only activated when the electrodes are positioned at a predetermined distance from the cooking surfaces A1 and A2, using a mechanical switch that is activated when the upper electrode is lowered. However, other types of activation are possible, such as automatic activation with sensors, for example, contact or distance sensors.

[0045] Figures 3 to 5 show a second embodiment of the claimed cooking device where the first and second electrodes comprise frames 4 and 5, one of said frames being mounted movably with respect to the other frame in order to modify the separation distance (d) between the surfaces S1, S2. Said frames 4 and 5 frame the contact surfaces S1, S2, so that a user can conveniently manipulate the electrodes without danger of receiving an electric shock.

[0046] In the described embodiment, the two frames 4 and 5 are pivotally joined to each other so that they can tilt relative to each other.

[0047] Figure 4 shows the two frames 4 and 5 separated by a maximum distance, which allows the user to handle the food product comfortably and without risk of electric shock. In Figure 5, the two frames 4 and 5 are positioned at a separation distance (d) dimensioned to allow the discharge of electric current through product A, while both surfaces S1 and S2 remain in contact with surfaces A1 and A2, allowing the product to cook.

[0048] Figures 3 to 5 show the insulating stop element 6, designed to prevent the contact surfaces S1 and S2 of electrodes 2 and 3 from coming into contact and causing a short circuit. In the described embodiment, four stop elements are positioned at the corners of surface S2 of electrode 4, which serves as the support base. These four stop elements are interposed between surfaces S1 and S2 during the discharge. Other configurations are possible.

[0049] Figures 3 to 5 also show that one of the frames 4 or 5 comprises a gripping element 8 to facilitate a user of the device to move said frame 4 or 5 relative to the other frame 4 or 5. In the described configuration, the gripping element 8 is a handle arranged on frame 5 so as to allow a surface S1 to be moved relative to another surface S2. Another gripping element configuration is possible.

[0050] In summary, any embodiment of the present invention provides a cooking device that allows a reduction of up to 60% in cooking time compared to conventional devices without increasing energy consumption, and preserving the nutritional and organoleptic qualities of the food.

[0051] Although reference has been made to one or more specific embodiments of the present invention, it is evident to a person skilled in the art that the described food product cooking device is susceptible to numerous variations and modifications, and that all the details mentioned can be substituted by technically equivalent ones, without departing from the scope of protection defined by the attached claims.

Claims

CLAIMS 1. A cooking device (1) for a food product (A) by means of electric current, comprising a first electrode (2) and a second electrode (3) for the transfer of electric current, wherein the second electrode (3) is arranged facing the first electrode (2), characterized in that said electrodes (2) and (3) comprise respective contact surfaces (S1, S2) adapted to contact respective cooking surfaces of the product (A1, A2), wherein said contact surfaces (S1, S2) are arranged one above the other so as to maintain between them a separation distance (d) dimensioned to allow the discharge of electric current through the product while both surfaces (S1, S2) remain in contact with the surfaces (A1, A2) of the product.

2. Cooking device according to claim 1, comprising a frame (4) in which the contact surface S2 of one of said electrodes (2,3) is mounted and arranged so as to determine a support base for the food product (A).

3. Cooking device according to any of claims 1 to 2, comprising two frames (4, 5) for said contact surfaces (S1, S2), one of said frames being mounted movably with respect to the other frame in order to modify the separation distance (d) between the surfaces (S1, S2).

4. Cooking device according to claim 3, wherein one of said frames (4,5) is pivotally attached to the other frame (4, 5) so as to be able to tilt with respect to said other frame, in order to be able to modify the separation distance (d).

5. Cooking device according to any of claims 1 to 4, wherein said contact surfaces (S1, S2) are configured as plates extending along a longitudinal direction L and transverse direction T.

6. Cooking device according to any of claims 1 to 5, comprising a stop element (6) of insulating material arranged to prevent the contact surfaces (S1, S2) of the electrodes (2, 3) from contacting and causing a short circuit.

7. Cooking device according to claim 6, wherein said stop element (6) comprises at least one block of insulating material interposed between both surfaces (S1, S2).

8. Cooking device according to any of claims 3 to 7, wherein one of the frames (4, 5) comprises a gripping element (8) to facilitate a user of the device to move said frame relative to the other frame.

9. Cooking device according to any of the preceding claims, comprising a potentiometer (9) for regulating the intensity of the electric current.

10. Cooking device according to any of the preceding claims, wherein the surfaces (S1, S2) of the respective first and second electrodes (2, 3) are made of conductive metal.

11. Cooking device according to any of the preceding claims, comprising a safety device (10) configured so as to provide electric current to the electrodes (2,3) when the surfaces (S1, S2) are at a predetermined distance.

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