Cooking product carrier for cooking a product to be cooked

Abstract

The invention relates to a cooking product carrier (1) for cooking a product to be cooked in a cooking appliance. The aim of the invention is to provide a cooking product carrier (1) which, over the long term, without intermediate cleaning and despite liquid escaping from the product to be cooked, achieves a good cooking result and, in particular, can lastingly produce an attractive grilling pattern on the food to be cooked. To this end, the cooking product carrier (1) has a cooking surface (2) for receiving a product to be cooked, the cooking surface having a cooking surface base (3) and a plurality of grill ridges (4) arranged on the cooking surface base (3), wherein the height (H) of the grill ridges (4) above the cooking surface base (3) is at least 8 mm.

Description

[0001] (20257-3)

[0002] Description: Food carrier for cooking food

[0003] The invention relates to a cooking carrier for cooking food in a cooking appliance and to a method for manufacturing a cooking carrier according to the invention.

[0004] Food carriers are already known in a wide variety of designs from the prior art and are used in particular in professional kitchens and in the field of commercial food preparation in various cooking appliances, such as convection ovens, hot air ovens, but also microwave ovens, for cooking and heating food.

[0005] To achieve an attractive grill pattern on the food, prior art cooking trays often feature grill ribs on the surface of the cooking area. This ensures that the food rests exclusively on the surface of the grill ribs, resulting in intense browning in the contact area. In the spaces between the grill ribs, particularly in a convection oven, hot air can be circulated beneath the food. This contributes to both the cooking of the food and the further heating of the grill ribs, thus creating the appealing grill pattern.

[0006] The grill ribs of prior art cooking trays typically have a height of 3-4 mm above the cooking surface. During the cooking process, and especially with repeated use of the tray without thorough cleaning, liquids such as water and fat released from the food, as well as particles from the food itself, collect between the grill ribs on the cooking surface. This undesirable liquid loss is particularly pronounced when a cold tray with food on it is placed in a cooking appliance. This clogs the spaces between the grill ribs, preventing air circulation and causing the grill ribs to cool further due to the liquids trapped within.Accordingly, after an initial cooking phase, an intense grill pattern can no longer be produced, and finally, grilling no longer takes place, but rather steaming and cooking of the food over the released liquid.

[0007] The invention is therefore based on the objective of providing a cooking carrier that can achieve a good cooking result for a long time without intermediate cleaning and despite liquid escaping from the food, and in particular can permanently produce an appealing grill pattern on the food.

[0008] The problem is solved according to the invention by a cooking carrier according to claim 1 and by a method for producing such a cooking carrier according to claim 15. Advantageous embodiments are described in the dependent claims.

[0009] The cooking carrier according to the invention for cooking food in a cooking appliance, in particular in a combi steamer or other combination appliance, has a cooking surface for receiving food with a cooking surface base and several grill ribs arranged on the cooking surface base, wherein the grill ribs have a height of at least 8 mm above the cooking surface base.

[0010] The method for producing a cooking carrier according to the invention for cooking food in a cooking appliance includes as an essential process step the production of a cooking carrier or a blank to be further processed for a cooking carrier in an aluminum casting process and in particular in an aluminum die casting process.

[0011] The present invention is based on the inventor's finding that the heat absorption of both the food being cooked and the cooking surface is significantly increased by air circulation between the grill ribs. This leads, among other things, to a better grilling result with a much more pronounced grill pattern and also to less liquid escaping from the food. The inventor then found a solution in that particularly high grill ribs allow heated air to flow under the food, especially in a cooking appliance with a hot air function and / or with a targeted airflow generation. Even if cooking liquid escapes from the food during cooking and collects on the cooking surface in an area between two grill ribs, with particularly high grill ribs, sufficient distance to the food and thus to further air circulation still remains.Furthermore, with a cooking tray that has particularly high grill ribs, any cooking liquid that has escaped can be transported particularly easily towards the edge area by air circulation.

[0012] A cooking tray is understood to be any device designed to hold at least one item of food on a surface and to be used, and in particular to be permanently positioned, within the cooking chamber of a cooking appliance. The cooking tray is preferably designed as a grill rack and / or a grill plate. Most preferably, the cooking tray is designed to be fixed within the cooking chamber of the cooking appliance, for which purpose it can be arranged and / or fixed on both sides of rails and / or extensions of the cooking appliance within the cooking chamber. Particularly preferably, the cooking tray is designed such that it can be slidably fixed on rails and / or extensions.

[0013] The food being cooked can be any type of foodstuff, preferably baked goods, meat products, grilled food, fish, vegetables, and / or a meat or fish dish. The food is positioned on the cooking tray for cooking and, in particular, placed on the cooking surface. For the purposes of this invention, "cooking" generally refers to any form of heating, such as steaming, boiling, baking, grilling, and / or irradiation with heat and / or microwave radiation.

[0014] The cooking tray is preferably formed in one piece and / or as a flat surface. A further preferred option is a plate-shaped cooking tray extending substantially in one plane and / or flat, particularly with a substantially constant thickness, at least in the cooking area. Preferably, the thickness of the cooking tray, at least in the cooking area, is more than 6 mm, particularly preferably more than 8 mm, most preferably more than 10 mm, and particularly preferably between 6 and 12 mm. Although the cooking tray can have any desired dimensions, it is preferred that the dimensions be GN 1 / 1 Gastronorm and / or 325 x 530 mm. Alternatively or additionally, the cooking tray is preferably a full-size GN container and / or a GN 1 / 1 baking tray or a full-size GN baking sheet. Additionally or alternatively, GN 1 / 2, GN 2 / 3, baker's size (i.e. 600 x 400 mm), or 580 x 780 mm are conceivable.Furthermore, any other dimensions are also conceivable. Preferably, the cooking tray is a baking sheet with a grill base, a grill plate, and / or a pizza plate.

[0015] The food carrier is preferably not a cooking vessel for use, and in particular for cooking food, outside the cooking chamber of a cooking appliance. Accordingly, the food carrier is designed exclusively for cooking food within the cooking chamber of a cooking appliance. Specifically, the food carrier is not a pan, pot, wok, casserole dish, or the like. It is also preferably the food carrier to be free of handles, stems, and / or other components, especially those located in the area of ​​the outer edges of the food carrier. To allow the food carrier to be held securely within the cooking chamber of a cooking appliance, and in particular to allow it to be easily inserted onto rails or other supports inside the cooking chamber, the food carrier preferably has at least two opposing outer surfaces.two opposing edge areas and, particularly preferably, no components projecting beyond the edge area on any of the outer sides or edge areas, and especially no handles, brackets and / or stems or the like.

[0016] According to the invention, the food carrier is designed for placement in or use with a cooking appliance. This can be any type of cooking appliance, but in particular, an appliance for a professional kitchen and / or for commercial food preparation. Generally, the cooking appliance generates heat in at least one way. For example, the cooking appliance can be a convection oven, a hot air oven, a microwave oven, an induction oven or cooktop, a conventional oven, a combi steamer, or any combination appliance.

[0017] Preferably, the cooking tray is made of metal. The surface of the cooking tray can be designed as desired, for example, it can be a metal surface. Preferably, the cooking tray has a coating, in particular a non-stick coating, at least in the area of ​​the cooking surfaces and preferably over its entire surface. Alternatively or additionally, the cooking tray preferably has a dark, in particular a black, surface in order to absorb heat radiation within a cooking appliance particularly well and efficiently, and thus to heat up particularly quickly and intensely.

[0018] According to the invention, a plurality of grill ribs are provided in the cooking area to create a grill pattern on the food being cooked. Preferably, the grill ribs are uniform across the entire cooking area, particularly with regard to their type, shape, size, and / or height. More preferably, the grill ribs extend across the entire cooking area, or the cooking area is formed as the portion of the surface of the food carrier containing the grill ribs. It is also preferably that the grill ribs extend exclusively within the cooking area, which is also preferably rectangular in shape. Finally, it is preferred that the food carrier, apart from the grill ribs, has no further surface structuring, particularly for arranging food on it.

[0019] The cooking surface base extends in the area between the grill ribs and / or at least across the entire cooking surface. The grill ribs are arranged on this base and / or extend from it. The cooking surface base preferably forms the plane between the grill ribs and is particularly preferably flat and / or extending in a plane parallel to the underside of the food carrier.

[0020] According to the invention, the grill ribs extend to a height of at least 8 mm above the cooking surface. This initially simply means that the highest point of each grill rib, and preferably a surface of the grill rib in direct contact with the food being grilled, is located at least 8 mm above the cooking surface, and preferably above the lowest point between two grill ribs in the area of ​​the cooking surface. The cooking surface preferably has a strip-shaped and / or flat section in the area between two adjacent grill ribs. Preferably, the height of the grill ribs, and in particular of all grill ribs and / or all sections of a grill rib, is at least 8 mm, more preferably at least 10 mm, and most preferably at least 12 mm.

[0021] Although the grill ribs can be arranged arbitrarily within the cooking surface, a preferred embodiment of the cooking carrier according to the invention provides that the grill ribs are arranged parallel to one another and / or extending linearly over the entire length of the cooking surface and / or are unconnected to one another, in particular not intersecting each other. An extension over the entire length of the cooking surface is understood in particular to mean an arrangement of the grill ribs in which the two ends of each grill rib abut an edge region surrounding the cooking surface. It is not necessary for each grill rib to extend over the maximum length of the cooking surface, but merely from one position of the edge region of the cooking surface to the opposite edge region of the cooking surface, in particular along the direction of the grill rib's path. Furthermore, preferably the grill ribs extend continuously along their length over the entire cooking surface.It is also conceivable that individual breaks are provided in a section of the cooking carrier, for example to represent a brand logo or the like, although preferably all grill ribs run continuously. Preferably, however, at least 50%, particularly preferably at least 70%, and most preferably at least 90% of all grill ribs of the cooking carrier are continuous.

[0022] Preferably, all grill ribs of the food carrier are arranged at the same distance from each other and from the adjacent grill rib, wherein the distance between two adjacent grill ribs, in particular from the center of one grill rib to the center of the other, is preferably between 5 mm and 20 mm, more preferably between 8 mm and 12 mm, and most preferably between 8.5 mm and 10.5 mm. Such a distance ensures that any liquid collecting between the grill ribs can spread laterally and drain away and / or does not come into contact with the food, thus preventing any deterioration of the grilling result. Alternatively or additionally, the width of a grill rib, and in particular of all grill ribs, especially in the area of ​​the base, is...at the level of the cooking surface base preferably between 2 mm and 10 mm, particularly preferably between 3 mm and 6 mm, most preferably between 3.5 mm and 5 mm and particularly preferably between 3.5 mm and 4.5 mm, which enables good heat storage within the grill ribs as well as good heat transfer to the food being cooked.

[0023] Furthermore, it is preferred that the grill ribs have an identical height above the cooking surface along their entire length and / or relative to each other, thereby preferably forming a flat contact surface on the upper sides of the grill ribs, wherein the plane formed by the upper side of the grill ribs is particularly preferably parallel to the cooking surface. Accordingly, it is preferred that the upper side of the grill ribs and / or a plane formed by them is arranged parallel to the cooking surface.

[0024] An advantageous embodiment of the cooking carrier according to the invention provides that the grill ribs on the cooking surface are arranged at an angle to a side edge of the cooking carrier, wherein the angle of the grill ribs to the side edge is preferably between 10° and 80°, particularly preferably between 30° and 60°, most preferably between 40° and 50° and particularly preferably substantially 45°. 0 The arrangement of the grill ribs at an angle of 45° is... 0 to a side edge of the cooking tray and thus also 45 0The advantage of orienting the food carrier towards the cooking appliance is that food placed directly onto the carrier develops a visually appealing diagonal pattern of grill marks. This allows for space-efficient and easy placement of the food, with the user orienting themselves towards the side edges of the carrier. Alternatively, the food carrier could be designed with grill ribs running parallel to a side edge. In this case, it is preferred that the grill ribs are oriented both in the direction the food carrier is inserted into the cooking appliance and / or in the direction of an airflow generated within the appliance, typically opposite to the insertion direction.

[0025] The side edges of the grill ribs can be shaped and oriented in any way. Preferably, the side edges of the grill ribs are flat. Although a right-angled arrangement to the cooking surface is conceivable, the side edges preferably converge towards each other and / or are inclined relative to the cooking surface. The angle between the cooking surface and the ribs is preferably between 91°. 0 and 120°, particularly preferably between 92 0 and 105°, especially preferred between 95 0 and ioo° and, in particular, preferably substantially 98°. For an exemplary angle of 98°, the inclination of the side flanks of the grill ribs is therefore 8° relative to the vertical and 8° in the direction of the opposite side flank.

[0026] To retain liquid on the cooking tray and prevent soiling of the cooking appliance, it is preferred that the cooking surface base and / or the areas of the cooking tray between the grill ribs have a completely closed surface and / or no openings, passages, or the like. The same applies to the edge area, which is preferably closed. However, openings in the edge area are also conceivable, for example, to accommodate a handle or to hang the cooking tray.

[0027] In a particularly preferred embodiment, the cooking support is formed in one piece and / or as a casting, especially as an aluminum casting. Designing the cooking support as a casting allows for the particularly simple creation of especially high grill ribs, which would otherwise be technically difficult and uneconomical to produce in their full height using other manufacturing processes, particularly milling from a solid material. An aluminum casting is understood to be a component that is essentially obtained by casting an aluminum alloy or aluminum. Furthermore, any number of subsequent processing steps, such as machining, deburring, or coating, can be carried out.

[0028] Furthermore, manufacturing the cooking tray using a casting process allows for a simple and complex design, and in particular, significantly more complex shapes are possible than with a cooking tray milled from a sheet material. Specifically, manufacturing using a casting process makes it particularly easy to create any desired radii and curves. It also easily avoids the formation of sharp edges, which is especially advantageous for using the cooking tray in a microwave oven, where sharp edges can lead to unwanted sparking or arcing.In general, and regardless of whether the product is manufactured using a casting process, it is preferred that the cooking carrier has rounded edges at least in the area of ​​the cooking surface and preferably exclusively rounded edges overall, which leads to a better cooking result and also significantly facilitates the handling and, in particular, the cleaning of the cooking carrier.

[0029] Compared to conventional baking trays made of sheet steel, a baking tray made of cast aluminum offers the advantage that aluminum has a higher thermal conductivity than steel, and the wall thicknesses of a baking tray made using the cast aluminum process are greater, resulting in better heat conduction and / or heat distribution, and in particular, faster heating of the grill ribs, leading to improved and faster cooking results.

[0030] To facilitate the placement of the food carrier in a cooking appliance and / or to simplify its handling and cleaning, the food carrier is preferably designed as a grill rack or griddle for insertion into the cooking chamber of the appliance, and / or the cooking surface, and in particular the base of the cooking surface, is preferably surrounded by a rim for securing the food carrier within the cooking appliance, specifically on rails and / or a mounting bracket of the cooking appliance. The rim is particularly preferably designed such that the food carrier can be fixed to or inserted into rails of a cooking appliance. Furthermore, the rim preferably extends in the plane of the cooking surface base and / or extends the cooking surface base, particularly without grill ribs, to the side edge and / or outer rim of the food carrier.The width of the edge area is preferably between 5 mm and 50 mm, particularly preferably between 10 mm and 30 mm, most preferably between 15 mm and 25 mm, and most preferably between 17.5 mm and 22.5 mm. The outer edges, in particular the outer edges of the cooking carrier surrounding the edge area, preferably extend over the entire length and / or width of the cooking carrier and are particularly preferably smooth, continuous, formed uninterrupted by attachments, and / or consistent over the entire length.

[0031] Preferably, the edge region is arranged parallel to the cooking surface and / or directly adjacent to the bottom of the cooking surface. The edge region preferably has no structure, in particular no grill ribs, and / or a substantially flat upper surface. Furthermore, the edge region preferably has an identical extent on two opposite sides, preferably on each of two opposite sides, and most preferably on all four sides. The extent of the edge region is preferably less than 15%, more preferably less than 10%, and most preferably less than 5% of the length and / or width of the food carrier. In addition, the extent of the edge region is preferably at least 1%, more preferably at least 2.5%, and most preferably at least 5% of the length and / or width of the food carrier.Furthermore, it is preferred that the food carrier for regular removal from the cooking appliance be formed together with the cooked food.

[0032] The cooking carrier preferably has a circumferential outer rim that rises above the edge region and / or a plane of the cooking surface base, wherein the height of the outer rim is preferably at least 8 mm and is particularly preferably identical to the height of the grill ribs. The width of the outer rim is preferably between 2 mm and 10 mm, particularly preferably between 3 mm and 8 mm, most preferably between 4 mm and 6 mm, and particularly preferably substantially 5 mm. The height of the outer rim, especially relative to the surface of the edge region located inside the outer rim and / or relative to a plane of the cooking surface base, is preferably identical to the height of the grill ribs.

[0033] Due to the height of the grill ribs and, if applicable, an identical height of an outer rim surrounding the food carrier, the entire food carrier has an unusual material thickness. This can lead to tipping moments when the food carrier is pulled out of a cooking appliance's rail system, which are difficult for a user to counteract. Therefore, it is advantageous for the user to grip the food carrier precisely in the area of ​​the middle of one of its sides, which minimizes the tipping moments caused by the food carrier's size and weight.Therefore, in an advantageous further development of the cooking carrier according to the invention, it is provided that a handle area is formed in the middle of at least one side edge and preferably in the middle of each of two opposing side edges of the cooking carrier, which preferably adjoins the outer edge directly and is particularly preferably formed as a thickened area of ​​the outer edge and / or has a height identical to the outer edge.

[0034] Alternatively, the handle area, and preferably also the part of the outer rim adjacent to the handle area, may have a reduced height compared to the rest of the outer rim and / or the outer rim arranged laterally to the handle area. Although any reduction in height is conceivable, the height of the handle area is preferably at least 25%, particularly preferably at least 50%, and most preferably at least 75% of the height of the outer rim, especially above the cooking surface base or the surface of the rim area. It is also preferably the case that the handle area has a reduced height of between 100 µm and 4 mm, particularly preferably between 200 µm and 2 mm, most preferably between 250 µm and 1 mm, and most preferably between 250 µm and 750 µm, compared to the outer rim.The surface of the handle area is preferably formed as a flat plane, which particularly preferably extends parallel to the cooking surface and / or the cooking surface base.

[0035] Although it is conceivable in principle to have a handle area in the middle of each of the four side edges, it is preferred that a handle area is provided only in the area of ​​the front and / or the rear side edge, relative to the intended insertion direction of the food carrier into a cooking appliance. The insertion direction is determined by the outer dimensions of the food carrier and / or the design of the respective cooking appliance for which the food carrier is designed, which applies particularly to food carriers designed according to a standard, such as Gastronorm. The handle area preferably has a width, particularly towards the center of the food carrier, of between 10 mm and 40 mm, more preferably between 12 mm and 30 mm, and most preferably between 14 mm and 20 mm.Alternatively or additionally, the ratio of the width of the outer edge to the width of the grip area is preferably between 1:1 and 1:10, particularly preferably between 1:2 and 1:5, most preferably between 2:5 and 1:4 and particularly preferably between 1:3 and 2:7.

[0036] To facilitate insertion of the baking tray into a cooking appliance and / or to prevent tilting, which is advisable due to the unusual height of the baking tray, the baking tray, and in particular its edge and / or outer rim on one long side, has a reduced width in the area of ​​at least one, preferably both, end sides, so that the width of the baking tray is less in the area of ​​the corner(s) than in its center. The area of ​​reduced width at the end(s) of the baking tray, optionally exclusively at or adjacent to a corner rounding, is preferably between 5% and 25%, particularly preferably between 10% and 20%, and most preferably about 15% of the length of the baking tray along its long side. The width of the edge of the baking tray in the area of ​​the corner is also preferably...adjacent to a corner rounding, the width in the area of ​​the middle is reduced by between 5% and 50%, particularly preferably between 10% and 30% and most especially between 15% and 25%.

[0037] Furthermore, due to the great height of the grill ribs, it is advisable to protect the surface of the cooking area from damage when stacking several food carriers on top of each other during storage, especially since the food carrier preferably does not have an outer edge that is higher than the grill ribs and thus provides a contact surface for the food carriers when stacked on top of each other.Accordingly, a preferred embodiment of the cooking carrier according to the invention provides that several centering elements projecting from the surface are arranged on a first side of the cooking carrier, particularly in the edge region and / or within the outer edge and / or outside the cooking area, and several contact elements are arranged on an opposite, second side of the cooking carrier (1). The centering elements and the contact elements are arranged as a stacking aid for the positionally stable and congruent stacking of several cooking carriers (1) such that the centering elements and the contact elements interact in a form-fitting manner and / or center and stabilize the stack. Preferably, the centering elements do not have contact with the outer edge and / or are not part of the outer edge.

[0038] Preferably, several centering elements protruding from the surface are arranged in the edge region and / or on the first side, but outside the first cooking area, or are formed integrally with the cooking carrier. Preferably, all centering elements of the cooking carrier are identical to each other, although a different orientation is conceivable. It is also preferably that all centering elements are arranged in a common plane. Preferably, the number of contact elements of a cooking carrier corresponds to the number of centering elements of the cooking carrier. However, it is also conceivable, for example to ensure compatibility between different cooking carriers, that a cooking carrier has a different number of centering elements and contact elements. It is also preferably that all contact elements are identical to each other.

[0039] The combined action of the centering elements and the contact elements as a stacking aid for the stable and congruent stacking of multiple food carriers is achieved through a positive locking mechanism and / or an arrangement that centers and stabilizes the stack. In particular, a positive locking mechanism need not be achieved by a single pair of centering elements and contact elements, but rather through the interaction of several, especially all, centering elements with the contact elements. Preferably, all centering elements are arranged on one side of the food carrier and all contact elements on the second, opposite side of the food carrier. In particular, preferably one centering element and one contact element are arranged congruently on each of the two sides of the food carrier.Furthermore, the centering elements are preferably formed and / or arranged in such a way that the centering elements cannot come into contact with the grill ribs of the cooking surface when several food carriers are stacked.

[0040] In a preferred embodiment of the cooking carrier according to the invention, at least one centering element is arranged in the region of each corner of the cooking carrier, and preferably the centering elements and / or the corresponding contact elements are arranged exclusively in the region of the corners of the cooking carrier. Particularly preferably, each of the four corners of the cooking carrier has exactly one centering element, which enables well-centered and shift-proof stacking, and also ensures that the centering elements and / or contact elements do not impede regular use. Furthermore, arranging the centering elements and the contact elements exclusively in the region of the corners of the cooking carrier facilitates cleaning. Particularly preferably, the centering elements are arranged exclusively in the four corners of the cooking carrier.Additionally or alternatively, a centering element can also be arranged in the middle area along one of the side edges and / or in the edge area of ​​the cooking tray.

[0041] Furthermore, a preferred embodiment of the cooking carrier according to the invention provides that the centering element is arranged freely on the surface and / or on the edge region surrounding the cooking area. Preferably, the centering element is not part of the outer edge and, in particular, not part of the grill ribs, and most preferably not connected to them. Although the centering elements and / or the contact elements can, in principle, have any shape, in an advantageous embodiment of the cooking carrier according to the invention, each centering element is formed as a linearly extending material section projecting from the surface, which is preferably oriented at an angle to a side edge and / or the outer edge of the cooking carrier and, more preferably, diagonally, particularly with respect to the outer edges of the cooking carrier or parallel to a diagonal of the cooking carrier and / or in the region of a corner.Additionally or alternatively, each centering element is preferably formed as a cuboid-shaped material section and is particularly preferably oriented with a flat side surface of the cuboid-shaped material section perpendicular to the center and / or to a diagonal of the cooking carrier.

[0042] The mounting element can also be designed in any way desired, although it is preferred that the mounting element is formed as a recess in the material on the underside of the cooking carrier, which particularly preferably has a shape corresponding to the centering element. Furthermore, the underside of the cooking carrier, apart from the mounting elements, is preferably formed without a raised edge, without any texture, and / or flat.

[0043] To prevent unwanted contact between the surface of the grill ribs and a stacked food carrier during stacking, a preferred embodiment of the food carrier according to the invention provides that the height of the centering elements is greater than the height of the grill ribs and / or the outer edge. Particularly preferably, the height of the centering elements is greater than the sum of the height of the grill ribs and the depth of the contact elements, so that a finger gap remains for convenient gripping of a stacked food carrier, especially in the area of ​​an outer edge, and / or contactless stacking is enabled, except in the area of ​​the centering elements. The finger gap preferably has a width of at least 1 mm, more preferably at least 2 mm, very preferably at least 5 mm, and most preferably at least 8 mm.Alternatively or additionally, the width of the finger gap is preferably a maximum of 20 mm, particularly preferably a maximum of 15 mm, most preferably a maximum of 12 mm and particularly preferably a maximum of 10 mm.

[0044] Preferably, the ratio of the height of the grill ribs and / or the outer edge to the height of the centering elements is between 2:3 and 1:6, particularly preferably between 1:2 and 1:4, very preferably between 2:5 and 2:7, and especially preferably substantially 1:3. Alternatively or additionally, the height of the centering elements above the surface of the edge area and / or the plane of the cooking surface base is preferably between 8 mm and 40 mm, particularly preferably between 10 mm and 30 mm, very preferably between 12.5 mm and 17.5 mm, and especially preferably substantially 15 mm.

[0045] A design for the cooking tray is also preferred in which all centering elements protrude the same distance from the first cooking surface. The protrusion of the centering elements generally means that they extend in a spatial direction out of the plane of the cooking tray and / or the cooking surface; that is, in a normal horizontal position of use, upwards or vertically.

[0046] Furthermore, the centering elements and / or the contact elements are preferably arranged on the cooking carrier in such a way that not only can several identical cooking carriers be stacked on top of each other, but that the cooking carrier can also be stacked with other cooking carriers of differently shaped designs. For example, it is conceivable that cooking carriers shaped like grill plates according to the present invention can be stacked with cooking carriers shaped like baking trays and / or with Gastronorm containers, particularly if these other cooking carriers and / or Gastronorm containers also have corresponding centering elements and / or contact elements.

[0047] To achieve induction capability of the cooking carrier, particularly one manufactured by aluminum casting, an advantageous embodiment of the cooking carrier according to the invention provides that at least the cooking surface, especially an underside of the cooking surface, and preferably the entire cooking carrier, has a ferromagnetic material component and / or a steel component. The ferromagnetic material component and / or the steel component can be formed by one or more components, particularly layers of material, arranged on or within the cooking carrier. However, it is preferred that the ferromagnetic material component and / or the steel component is part of the alloy of the relevant section of the cooking carrier and / or is arranged uniformly and / or in a finely divided manner within this area of ​​the cooking carrier. Furthermore, a coating with a ferromagnetic material or with steel is also conceivable.The ferromagnetic material and / or steel is primarily intended to make the cooking tray usable in or on an induction oven.

[0048] A particularly preferred embodiment of the cooking carrier according to the invention provides that a ferromagnetic material component and / or a steel component, at least of the cooking surface, is achieved by cold gas spraying of a surface and / or the underside and / or the cooking surface of the cooking carrier, and in particular of a cooking carrier manufactured by aluminum casting. The cold gas spraying is preferably carried out by spraying using a cold gas machine, wherein the coating is preferably applied by cold gas spraying to an outer surface of the cooking carrier and particularly preferably to the underside of the cooking surface of the cooking carrier.

[0049] An embodiment of the cooking carrier according to the invention is explained in more detail below with reference to the drawings. The figures show:

[0050] Fig. 1 shows a perspective view of one cooking surface side of a food carrier,

[0051] Fig. 2 shows a top view of the cooking tray shown in Fig. 1,

[0052] Fig. 3 shows a view of the cooking surface side of the food carrier rotated by 180° compared to Fig. 1.

[0053] Fig. 4 shows an underside view of the cooking tray shown in Fig. 1,

[0054] Fig. 5 shows a side view of the cooking tray shown in Fig. 1,

[0055] Fig. 6 shows an enlarged view of a corner of the cooking surface side of the food carrier, and Fig. 7 shows an enlarged view of a corner of the underside of the food carrier.

[0056] One embodiment of a cooking carrier 1, shown in Figures 1-7, is manufactured as a flat, one-piece component made of cast aluminum and has a cooking surface 2 for cooking and, in particular, grilling food. The cooking surface 2 is arranged centrally and extends substantially over the surface of the cooking carrier i.

[0057] To create a grill pattern on the food being cooked, grill ribs 4 are arranged in the cooking area 2. These ribs rise from a cooking surface base 3, extend linearly over the entire length of the cooking surface 2, and run parallel to each other. All grill ribs 4 are identical and, in particular, have the same cross-sectional area. The grill ribs 4 form the surface of the cooking surface 2, onto which the food is placed directly.

[0058] The grill ribs 4 all have an identical height H of 8.5 mm above the cooking surface 3 of the food carrier 1. Furthermore, the grill ribs 4 are set at an angle of 45°. 0 aligned with a side edge 5 of the cooking tray 1.

[0059] The cooking surface 2 is surrounded on all sides by a rim 6, which is designed, among other things, to allow the cooking tray 1 to be inserted into a holding rail of a convection oven. The rim 6 has a constant height and width around its entire circumference and a flat surface that is flush with the cooking surface base 3. The rim 6, like all components of the cooking tray 1, is formed as a single casting.

[0060] On all four side edges 5, the cooking carrier 1 also has a circumferential outer rim 7 that rises above the edge area 6 and has a height H identical to the grill ribs 4. On the narrower side edges 5, which are oriented in the extension direction in the cooking appliance, a handle area 8 is formed exactly in the middle of the side edge 5 as a widening of the outer rim 7 into the edge area 6.

[0061] To enable multiple cooking trays 1 to be stacked centrally and stably on top of each other, each cooking tray 1 has a stacking aid, which is formed by several centering elements 12 in the edge region 6 of the cooking tray 1 and by several contact elements 13 on one underside of the cooking tray 1. Exactly one centering element 12 and one contact element 14 are arranged in each corner 11 of the cooking tray 1, but on opposite sides of the cooking tray 1.

[0062] The centering elements 12 are formed as rectangular material sections projecting from the surface of the food carrier 1 in the edge region 6, with each centering element 12 being arranged diagonally in relation to the side edges 5 or a rectangular shape of the food carrier 1. The contact elements 13 are also arranged in the area of ​​the corners 11, with the contact elements 13 being formed as recesses having a shape corresponding to the centering elements 12.

[0063] In order to act effectively as a stacking aid, the centering element 12 and the support element 13 are arranged in each corner 11 such that when stacking two cooking carriers 1, all four centering elements 12 of one cooking carrier are arranged within the support elements 13 of the other cooking carrier 1 and thus effectively achieve a positive locking connection.

[0064] To prevent damage to the cooking surface 2 of both food carriers 1 during stacking, the centering elements 12 have a height H above the grill ribs 4 of the food carrier 1 and especially also in relation to the outer edge 7, which is greater than the height H of the grill ribs 4.

[0065] Finally, the cooking tray 1 has a reduced width on both long sides 9 in the area of ​​both end sides 10, and accordingly, the width of the cooking tray 1 is less in the area of ​​the corners 11 than in its middle, which makes it easier to insert the cooking tray 1 into a cooking appliance. (20257-3)

[0066] Reference symbol list

[0067] 1 cooking tray

[0068] 2 cooking surfaces

[0069] 3 cooking surface base

[0070] 4 grilled ribs

[0071] 5 side edge

[0072] 6 Edge area

[0073] 7 outer edge

[0074] 8 Grip area

[0075] 9 Long side

[0076] 10 End page

[0077] 11 Corner

[0078] 12 Centering element

[0079] 13 Plant element

[0080] H height

Claims

(20257-3) Claims 1. Cooking carrier (1) for cooking food in a cooking appliance, in particular in a combi steamer, with a cooking surface (2) for receiving food, having a cooking surface base (3) and several grill ribs (4) arranged on the cooking surface base (3), characterized in that the grill ribs (4) have a height (H) of at least 8 mm above the cooking surface base (3).

2. Cooking carrier according to claim 1, characterized in that the cooking carrier (1) is handleless and / or designed as a grill plate for insertion into the cooking appliance and for cooking food within the cooking appliance.

3. Cooking carrier according to claim 1 or 2, characterized in that the grill ribs (4) are arranged parallel to each other and / or extending linearly over the entire length of the cooking surface (2) and / or are unconnected to each other.

4. Cooking carrier according to at least one of the preceding claims, characterized in that the grill ribs (4) each have an identical height (H) above the cooking surface floor (3) over their entire length and relative to each other.

5. Cooking carrier according to at least one of the preceding claims, characterized in that the cooking surface base (3) is formed with a completely closed surface.

6. Cooking tray according to at least one of the preceding claims, characterized in that the cooking tray (1) is made in one piece and as an aluminum casting. is educated.

7. Cooking carrier according to at least one of the preceding claims, characterized in that the cooking carrier (i) is a grill rack or a grill plate for insertion into the cooking chamber of the cooking appliance and the cooking surface (2) is surrounded by an edge area (6) for holding the cooking carrier (1) on rails of the cooking appliance.

8. Cooking carrier according to at least one of the preceding claims, characterized by a circumferential outer rim (7) rising above the edge area (6) and / or a plane of the cooking surface base (3), wherein the height (H) of the outer rim (7) is preferably at least 8 mm and is particularly preferably identical to the height (H) of the grill ribs (4).

9. Cooking carrier according to at least one of the preceding claims, characterized in that a grip area (8) is formed in the middle of at least one side edge (5) of the cooking carrier (1), which preferably adjoins the outer edge (7) directly and / or has a reduced height (H) between 250 pm and 1 mm relative to the outer edge (7).

10. Cooking carrier according to at least one of the preceding claims, characterized in that the cooking carrier (1) has a reduced width on a longitudinal side (9) in the area of ​​at least one, preferably both end sides (10), such that the width of the cooking carrier (1) is less in the area of ​​the corners (11) than in its middle.

11. Cooking carrier according to at least one of the preceding claims, characterized in that on a first side of the cooking carrier (1) in the edge region (6) and / or within the outer edge (7) and / or outside the cooking area (2) several centering elements (12) projecting from the surface and on an opposite, second side of the cooking carrier (1) several The centering elements (12) and the centering elements (13) are arranged as a stacking aid for the positionally stable and congruent stacking of several cooking carriers (1) such that the centering elements (12) and the centering elements (13) interact in a form-fitting manner and / or in a centering and stabilizing way to the stack.

12. Cooking carrier according to at least one of the preceding claims, characterized in that the centering elements (12) are arranged exclusively in the area of ​​the corners (11) of the cooking carrier (1), wherein preferably each of the four corners (11) of the cooking carrier (1) has exactly one centering element (12).

13. Cooking carrier according to at least one of the preceding claims, characterized in that the contact element (13) is formed as a material recess on an underside of the cooking carrier (1) which has a shape corresponding to the centering element (12).

14. Cooking carrier according to at least one of the preceding claims, characterized in that the height (H) of the centering elements (12) is greater than the height (H) of the grill ribs (4) and / or the outer edge (7).

15. Method for producing a cooking carrier (1) for cooking food in a cooking appliance according to one of claims 1 - 14, characterized in that the cooking carrier (1) is formed in an aluminum casting process and in particular in an aluminum die casting process.

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