FR2497085A1 - SPRING PIN AND END CAP FOR THE REMOVAL OF MEAT - Google Patents

Abstract

The skewer (1) is guided by a handle (12) in such a way that it can be displaced from a used position into a retracted position and that the handle pushes off the roasted pieces of meat or the like from the skewer (1). An operating finger (15), which projects outwards through a slot (16) in the handle (12), is fastened to the skewer (1) for firm holding and displacement of the latter.

Description

Regarding the preparation of meat on a spit, we generally use a rod of iron for roasting the meat, consisting of a flattened iron with a tip called "spearhead, forged in resistant metals, steel, stainless steel, or amalgams, able to withstand the heat of the oven and the roasting pan.

Only, the ejection of the meat once cooked poses problems which did not remain unnoticed by the inventor, who must for example solve the eternal problem of hygiene so often flouted in food, such as the use fingers, knives or forks, which often risk and break. This is the striking case here.

We have therefore added, and this is the new point of the invention, to speed up and make the operation clear and clean, a device for ejecting food such as meat or the like, an enlarged sleeve provided with a spring. flexible entering it or following the model and the layout of the pointed spearhead or its importance. (handle in any material, wood, iron, stainless metals). The spring can be fixed inside the handle or come out below to be held and stretched for launching by a ring or handle.

The rings, depending on the use of the pin, can be directly attached to the top of the sleeve, and this not to interfere with handling. An eject button can also be found on the sleeve and the simple pressure of it would trigger the ascent of the spring.

The drawings represented in this description and described, are given only for schematic, indicative, nonlimiting purposes and are subject to numerous variants of embodiments and applications as a new industrial product.

Figure 1 shows the sleeve in cross section provided with the spring attached to a ring exiting from the bottom of the sleeve for the descent and rise of the spring.

Figure 2 shows a second model. The spring remains attached to the bottom of the sleeve, but leaves it at the desired height for the ejection of the Fixed products on the spindle.

Attachment rings are located at the top of the sleeve.

Figure 3 shows a tray tip with wings on each side. This plate is fixed at the end of the spring and the wings are used to lower it and to fix it in the rings that are lifted. A loosening of the rings allows the spring to rise, which can be pressed by a stretching movement to final ejection.

Figure 4 shows a simpliFied model of wing tips completely independent and exchangeable, in all materials (even plastic), suitable for all pins, and can be actuated by simple movement of descent and ascent.

FIG. 5 represents skewers with multiple branches, to receive sausages called FrancFort,
Strasbourg, etc ..., to be strung horizontally or vertically for baking, to which possibly the bread can be added in all its forms, small, long, baguettes, round, etc ... expulsion is done by the means prescribed previously .

Claims (1)

 I9EVENDICATIDNS Different spits but of the same design - afFérent in the preparation of meat for roasting, either to prepare a specialty highly tasted called "LA MEAT ON THE BROOCH ", served as such, skewered and presented to the customer in order to be consumed after removal from the plate. To greatly facilitate the removal of the spit, an iron rod called" Lance "has been designed. springs manipulated by extension or pulling movement, all for the purpose of automating the movement of ejection of the filling, which, apart from the meat, can be: sausages of all kinds, cold cuts, or all food to be roasted, either in the roasting pan, in the oven, and even in the appliance called "Barbecue". Device according to claim - I - handle provided with spring actuated by a spring attached to a ring protruding from said handle and actuated by consecutive stretching and release. Device according to claim - 2 - characterized by a second model, variant where the spring remains attached to the bottom of the sleeve, but is adapted to the length of the rod. A ring stretches the spring for expelling the materials attached to the rod, and is immediately released. Device according to claim - 3 - characterized by a tip plate with wings serving as handles, attached to the end of the spring to rings which are fixed at the top of the sleeve, and retaining the spring by the ends each on their side by the ends of the wings. Device according to claim - - 4 - characterized by a simple model without any spring, suitable for the rod according to whether it is round or flat, but is differentiated by the fin plate tip that it is extended by a kind of pipe of a few lengths, in order to wedge it between two fingers, to effect the back and forth movement helping the sliding towards the plate of the raked or cooked parts. Device according to claim - 6 - characterized by skewers with multiple branches for cooking sausages, their skewers, either horizontally, vertically, depending on the size of the materials. Breads cut in slices can also be skewered in this way, and represent the bottom of a t'futur sandwiches.