GB2516920A

GB2516920A - A cooking apparatus

Info

Publication number: GB2516920A
Application number: GB201314089A
Authority: GB
Inventors: Grant Bramble
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-08-07
Filing date: 2013-08-07
Publication date: 2015-02-11
Also published as: GB201314089D0

Abstract

Disclosed is a tray 1 for providing heat to various cooking areas, the tray being shaped to divert flow of residual food stuffs, such as oil or fat to a collector 4 at the end of the tray and an associated rack 2 to heat food stuffs. Also disclosed is at least one cooking area that can be removed from the tray, an egg ring 6 for use with the tray, a griddle 8 for use with the tray, a mould for use with the tray, a scraper 5 for use with the tray, a container which is suitable for holding liquid, a pipette and a carrying case for use with the tray and the other associated parts.

Description

COOKING APPARATUS

Field of the Invention

The present invention relates to cooking apparatus, more particularly cooking apparatus for use on a hob.

Background

Cooking meals for the family or a group of people is often a favoured activity although this can be limited by cooking facilities available. A common problem can be not having sufficient cooking space.

For example, often there can be a requirement for multiple pots and pans, and not enough hob space to accommodate them all. To help with this problem larger pans have been developed, however these typically rely on heat from one hob and therefore cannot be substantially larger than the hob or they will not provide sufficient uniform heat.

Commercial griddle pans exist as a standalone piece of equipment that provides a larger cooking surface, however such pans require a kitchen large enough to be able to support this as well as other kitchen equipment such as a hob and oven. Other table top versions exist that have an independent power source or run off gas burners, however these tend to be bulky and difficult to store.

Griddles tend to be better suited to commercial kitchens where space and tidiness are less of an issue.

A number of covers are available for smaller kitchens to cover hob surfaces and create additional work surface space, but these are not surfaces for cooking and therefore do not assist in cooking larger meals, merely in preparing them.

Prior Art

Accordingly in the prior art there are disclosed multi-purpose cooking grills that fall short of the convenience of storage combined with the cooking utility of the present invention. Examples of such prior art are given in the list below: United Kingdom patent application GB -A-2 296 088 (FAWCETT et al), Granted United States patent US -B-6 763 825 (GEIBLE), Granted European patent EP -B -0 859 194 (TAPLAN et al), United States patent application US -A -2004/0035850 (Grohs), United States patent application US -A-2004/0211406 (Cornfield), United States patent application US -A -2012/0017774 (Martinez et. al), United States patent application US -A -201 0/0154654 (Northcut et. al), and United States patent US -B -6267047 (Mosher et. al).

In contrast the present invention provides an improved means of providing a large multifunctional and flexible cooking surface on a plurality of existing appliances. This surface is self-contained and tidy.

Summarvofthe Invention According to the present invention there is provided a cooking apparatus comprising: a tray with a top surface for cooking shaped to divert flow of residual food stuffs to a collector at an edge of the tray, and wherein the tray comprises a plurality of cooking areas with a cooking property, a rack adapted to stand on the tray, the rack comprising a lower shelf and an upper shelf, the lower shelf configured to receive heat from the tray for warming food.

Preferably one of the plurality of cooking areas is a griddle. Preferably it is a portion of the top of tray to be heated. In a preferred embodiment the griddle is separable and removable from tray and thereby replaceable. Advantageously the griddle and other cooking areas can be removed from the tray for storage and replaced onto or into the tray for cooking.

The griddle may either be integrated into the tray, rest on top of the tray, or be otherwise provided on the cooking apparatus such as an independent part that can be added to the cooking apparatus if and when required.

In one embodiment the griddle has a ribbed surface for cooking. In another embodiment the griddle is smooth rather than ribbed or complises a smooth portion and a ribbed portion.

Thus the griddle has a particular cooking property that it imparts to one of the cooking areas.

In other preferred embodiments the cooking apparatus also includes an indent or enclosure or open topped compartment or segment in the tray, in particular for cooking a liquid product that will become solid whilst cooking such as eggs, pancakes or omelettes.

In yet further embodiments the tray may include moulds. Preferably one of the cooking areas comprises at least one of these moulds. Preferably these moulds are separable and therefore removable and replaceable parts for the tray. An advantage is these mould provide means for cooking food within a specific shape. An egg ring is an example of such a mould. The griddle is another example. It has the advantage of imparting griddle marks to the food and letting fat drip into spaces between griddle tines to making for making healthier cooking.

In preferred embodiments the tray includes a region of non-stick surface so as to assist in cooking and to make cleaning easier. It may be envisaged that the non-stick portion of the surface is formed from or coated with a non-stick material such as Teflon (Trade Mark).

Therefore comprising at least one of the cooking areas with different material such as Teflon, copper, cast iron, aluminium, or another material with particular conductive, or non-stick properties gives one cooking area a different cooking property than another.

In one embodiment the tray comprises a conductive material arranged to receive heat from a source below the tray and conduct the heat received to the top of the tray so as to cook food on top of the tray.

It is envisaged the cooking apparatus is to be placed on or across a plurality of hobs so that when the hob or hobs are turned on heat is transmitted through the cooking apparatus so as to create an extended cooking surface. The temperature can subsequently be controlled by the standard hob controls.

Typically therefore the tray's body is formed from a conductive, strong, durable material such as cast iron or carbon steel which is not liable to breakage on temperature changes. In addition the tray is ideally able to maintain heat within the body so that it may be released after the hobs are turned off. In addition or the alternative the body allows well dispersed heat across the tray where required.

It is therefore envisaged in some embodiments that the tray may be formed from materials of different conductivity at varying points to facilitate even transmission of heat across the tray despite the heat being provided from isolated sources (hobs).

For example a material of greater conductivity may be in an area away from the hob so as to be able to absorb as much heat as possible from the surrounding areas that are closer to the direct heat.

In other embodiments it may be envisaged that it may be preferable that the body of the tray may include different material in different areas and/or different thicknesses of material in order to tailor cooking towards foodstuffs or other user preference.

If using an electric hob with ceramic surface using such as conductive heating it is envisaged conductive spacers or plates, typically round in shape to match the ceramic hobs, will be positioned on each hob in use. The conductive plates will enable the ceramic hob to operate normally and will facilitate the transmission of heat to the cooking apparatus.

Optionally the apparatus has legs attached to tray at the bottom or edges.

Advantageously the legs support the tray above an open flame such as an oven stove or camp fire.

In another embodiment the tray itself includes an electrical element that provides a heat source so as to cook food on top of the tray.

In some embodiments the cooking apparatus is interlaced with an element that stores and releases heat or provides an independent heat source so there is no requirement for the hob oven to provide the heat source, although the cooking apparatus may still be operated using the hob surface as a suitable heat proof platform. For example some embodiments may include provision of an electric element in addition or the alternative.

Typically the cooking apparatus is of a square or rectangular design so as to match space available on the hobs.

Typically the cooking apparatus is sized so as to cover a plurality of hobs, preferably at least two hobs and most preferably four or more hobs so as to provide a larger cooking surface than is traditionally available. In the preferred embodiments the cooking apparatus is no larger than the hobs.

In the preferred embodiments the cooking apparatus has variations on the tray so as to aid in the cooking of different foodstuffs. Ideally the tray includes an area that is smooth and flat, suitable for cooking all food stuffs and also easy to clean.

In preferred embodiments the cooking apparatus includes at least one channel that acts to collect any liquids, fat, food residues or residuals that are expelled during cooking. It is envisaged the channel may extend around all, or part, of the tray periphery. It is also envisaged that the channel or a portion of the channel is located in a central region of the top surface for cooking and/or a cooking area.

In the preferred embodiment the tray includes a raised rim so as to prevent escape or displacement of cooking materials from the tray.

In preferred embodiments the tray typically therefore has a slight gradient or curvature so as to encourage liquids to drain towards the channel or channels. Thus the contour of the top surface is sloped to encourage liquids on the surface to drain towards a channel and then on to the collector.

Preferably a main collector is to the rear of the tray and apparatus. Preferably the shape of the collector is D-shaped. The straight edge to the D is parallel to and adjacent to the rear edge of the tray.

Preferably the top surface of tray, including the cooking areas, is slightly sloped towards a rearward edge of the tray. Ideally the channels are located around the perimeter of the tray and the channels are also sloped. These channels lead to the collector at the back of the tray. The advantage of the slope is excess oil and fat on the top of the tray flows into the channels and then on into the collector.

Ideally the collector is located at the rear of the tray. An advantage of this is that fat is diverted away from a heating source in or below the tray. The heating source can be naked flames. The location of the collector near the rear of the tray reduces the risk of the cooking apparatus or food catching fire. This location also increases the convenience of cooking with this cooking apparatus because residual food stuffs such as fat and oil are diverted to the collector at the back of the tray. Meanwhile the chef has a relatively clean tray to cook food upon.

Ideally the top surface for cooking is contoured so as to assist in diverting flow of fat and residual food stuffs to the collector. The shape of the top surface is particularly suited for diverting fat from food cooked on the tray.

Preferably the contour is nearly imperceptible or is entirely imperceptible to the eye! and yet sufficient to contour residual food stuffs such as crumbs, water, and oil to flow to the edges of the tray where it is captured by the channels which urge the residual food stuffs to flow on to the collector.

Ideally the contour of the top of the tray has a slight dome shape. The middle of the top of the tray is near the top of the dome. The result is that excess oil and fat naturally runs to channels around the perimeter of the tray. The dome shape imparts a convex shape to the top surface.

In another also preferred embodiment the contour of the top surface of the tray for cooking is slightly dish shaped. The lowest point of the dish is adjacent to the collector at the rear of the tray. Advantageously the residual foodstuffs are urged to flow off the top of the tray and into the collector. Preferably the dish shape is nearly imperceptible or imperceptible to the eye. The dish shape imparts a concave shape to the top surface.

In another also preferred embodiment the contour of the top surface of the tray for cooking comprises a flat surface that is sloped. The area of the flat surface nearer the front of the tray is higher that the area adjacent the rearward portion of the back.

Thus the flat surface slopes down from the front towards the back of the tray where the collector is located and so this flat and sloped surface diverts residual food stuffs to flow into the tray.

Preferably at least a portion of at least one of the cooking areas comprises a portion of the flat surface, and/or the domed surface, and/or the dished surface described above.

It is envisaged in some embodiments that the collector may have an aperture through which the residual foods stuffs can be drained to prevent the channel(s) or collector from overflowing during cooking. Such a drain aperture may project from the tray, wherein for example the aperture is enabled to be easily accessible even when the apparatus is in place on hobs.

In alternate embodiments the collector comprises a collecting pot that can be removed, easily emptied of residual food stuffs, and replaced back into the collector, ideally without requirement to touch a hot tray during cooking. It is envisaged that this pot may include a handle so as to facilitate easy removal of the pot from the apparatus or tray as appropriate.

Typically said handle is formed or covered in a nonconductive material such as silicon or wood, so that it can be emptied by the cook during cooking without the cook being burned.

In another embodiment the collecting pot is formed of a nonconductive material such as silicon, rubber or wood.

In preferred embodiments the cooking apparatus includes a rack that is raised slightly above or otherwise displaced from the tray body or surface.

Said rack enables cooked foodstuffs to be removed from the direct heat but still to be kept warm. The rack also serves to allow oils, liquids or residuals such as fat or oil to drip off prior to eating.

Ideally the rack is formed of a durable, damage resistant, wipe-clean conductive material such as stainless steel. Typically the rack is sized so that it can be mounted in the channels in the tray so as to ensure the rack is held securely during cooking.

Preferably the rack is separable and removable from the cooking apparatus.

Preferably the rack is arranged to rest on at least one the cooking areas of the tray another heated portion of the tray or another heated portion of the cooking apparatus.

Advantageously the rack is useful for warming. Preferably the rack is doubled up with one shelf at a higher level than the other. Preferably there is an upper shelf above the lower shelf. In the resting position on the cooking apparatus the proximity of the lower rack to the heated portion means that food placed on the bottom shelf is warmed by the heated portion. Therefore food may be kept warm on the shelves of the rack whilst other food is being cooked.

Alternatively shelves are side by side.

The racks have silicon handles or some other stay cool material so can be moved easily and safely.

In the preferred embodiment the cooking apparatus also provides an adapted scraper that serves as an aid to cooking and cleaning on the cooking apparatus.

Said scraper has a projection or shape that serves to clean the channel wherein projection is shaped to match the channel so that the scraper can be used to move residuals along the channel to the collector.

The scraper is designed to fit into the perimeter of the slab for easy cleaning when slab has cooled down.

In some embodiments the cooking apparatus may include independent, hinged or displaceable spray screens, so as to prevent cooking matter or airborne fats from being spread. Such spray screens may be available on one or more side so of the cooking apparatus or tray.

Most preferably the screen is present at the back and sides of the tray so as to allow the user uninterrupted use of the cooking apparatus in use.

Typically the screens are removable portions, so as to be easily cleaned and stowed, that may be attached on a perimeter of the apparatus or tray. Preferably the screens are formed of a lightweight, durable, heat stable material such as silicon or synthetic plastic. In some embodiments the screens may also be attached to other positions on the tray, for example to divide areas.

In some embodiments the apparatus includes more than one part that can be joined together to form the tray, said parts displaceable so as to be easier to wash up and store. It is envisaged the pads may be interlocking or include a seal to create a level surface suitable for cooking.

Preferably the cooking apparatus is supplied with a storage case which holds the tray and the other accessories of the cooking apparatus such as a rack, egg ring, pipette, and tongs.

Advantageously the cooking apparatus is storable inside the storage case and is simple to take in and take out of a cupboard.

Preferably the storage case is shaped as a rectangular or substantially rectangular sleeve or envelope or wallet. A rectangular or substantially iectangular opening is shaped to receive the tray for storing the tray within the storage case. Preferably the storage case can also hold the other accessories of cooking apparatus.

Preferably either the storage case or the tray itself is configured to be wall hung or placed in an average kitchen cupboard. The storage case can rest on a shelf or the cupboard whilst other kitchen equipment can be stacked on top of it so that the tray and its apparatus will always have a designated slot. Therefore there is no need to empty the cupboard to put the cooking apparatus away. The storage case can rest on a shelf of a cupboard. Preferably the storage case and the tray itself are configured to be hung from the wall or stored on a cupboard shelf. Ideally when stored, the tray is level and thereby is useful as a further shelf in the kitchen.

Advantageously when the apparatus comprising the tray and its accessories is removed from the case, it is ready to use, while when it is in its case the tray and its accessories do not clutter the cupboard.

Ideally the apparatus comprises tweezers/tongs shaped to fit the griddle on the top of the tray. They are useful to lift food directly from the slab to the rack where the heat from the hot griddle below the rack keeps the food on the rack warm.

Preferably the apparatus comprises a pipette or another device for fat or other liquid removal means. This means is useful to get rid of excess oil that has collected in the D-shape collector whilst food is cooking on the griddle top of the tray. It can be used to reuse oil that has collected (e.g. crack an egg on,) and it will save adding more oil.

An advantage of the cooking apparatus is that as an integral part of a cooking kit it has great convenience for both cooking when it is being used and storage when it is not being used.

Preferably the cooking kit includes the cooking apparatus and a scraper from cleaning the surface of the cooking apparatus. Preferably the kit also includes a means for removing liquid from the collector such as a pipette.

Preferably the kit also includes a hard storage case adapted to store the rack, an egg ring, a pipette, tongs, a scraper, and the tray, and which the tray is adapted to be stored in the storage case.

Advantageously the storage case or the tray itself is configured to be hung from a wall or placed easily in the kitchen cupboard.

Other aspects and advantages of the cooking apparatus are further defined by the appended claims.

Brief Description of Figures

Figure 1 shows an exploded isometric view of an embodiment of the apparatus; Figure 2 shows a view from overhead of the embodiment of Figure 1; Figure 3 shows a view from underneath of the embodiment of Figure 1 Figure 4 shows a side view of the embodiment of Figure 1; Figure 5 shows a second side view of the embodiment of Figure 1; Figure 6 shows an isometric view of the tray of the embodiment of Figure 1; Figures 7 show two more side views of the apparatus, Figure 8 shows an isometric view of a second embodiment of the apparatus; Figure 9 shows an isometric view of the tray of the embodiment of Figure 8; Figure 10 shows a view from overhead of the tray of the embodiment of Figure 8; Figure 11 shows a view from below of the tray of the embodiment of Figure 8; Figure 12 shows a view from the side of the tray of the embodiment of Figure 8; Figure 13 shows a spatula for use with the tray of the apparatus; Figure 14 shows tong for use with the tray of the apparatus; Figure 15 shows a pipette for use with the tray of the apparatus; Figure 16 shows an egg ring for use with the tray of the apparatus; Figure 17 shows a lower shelf of a rack on a rack stand for use with the tray of the apparatus; and, Figure 18 shows an upper shelf of a rack stacked above the lower shelf.

Detailed Description of Figures

The pictured and preferred embodiment of the apparatus provides a tray ideally suited to cooking a traditional cooked or fried breakfast. In the pictured embodiments the tray includes the following: a tray providing a cooking surface 1, a warming rack 2 that positioned at the tray rear in use, a channel 3 running along the tray rearmost edge and down each side to remove residuals such as grease and excess oil, a collector 4 for the user to scrape residuals into for easy removal and cleaning, a griddle scraper 5 which has been designed to not only clear grease off the surface of the tray but also to clear the channels, egg rings 6 for cooking fried eggs, for heat conduction with glass topped electric hobs, plates 7 available where required on the underside of tray to sit on the hobs, and ribs 8 for cooking of meat to get chargrilled look and let fat run off for a healthier meal.

A spatula 9 for use with the tray is shown in Figures 8 and 13. Tongs 10 for use with the tray are shown in Figures 8 and 14.

As shown in the second embodiment of Figure 8 the warming rack comprises a lower shelf 22 and an upper shelf 24 mounted the one above the other on rack stands 26 and 28.

The rack stand 26 is adapted to rest on the tray 1 and support the lower shelf 22.

In an embodiment not shown the rack is collapsible. In the collapsed condition the lower shelf and the upper shelf are face to face and in contact or nearly in contact.

The tray should fit the most common sizes of kitchen hobs; these being 500 by 600mm and 700mm by 800mm whilst still allowing the user to operate controls.

Optionally the rack is designed so that it locates in the channels running around the edges of the tray.

Preferably the rack rests on the top of the tray. Preferably on top of a heat portion of the tray.

To aid draining of oil, fat and residuals from the tray, the tray may be slightly angled towards the collector along the tray rear edge. A scraper may be provided in the apparatus for this task.

A pipette 11 for use with the tray is shown in Figures 8 and 15. Advantageously the pipette has an open tip adapted to draw liquid from the collector 4.

In all preferred embodiments the tray has a non-stick coating.

In some further embodiments there are hand holds or handles on the sides built into the sides of the tray to allow users to easily get hold of and manoeuvre the tray on and off of hobs.

The invention has been described by way of examples only and it will be appreciated that variation may be made to the above-mentioned embodiments without departing from the scope of invention.

With respect to the above description then, it is to be realised that the optimum dimensional relationships for the parts of the invention, to include variations in size, materials, shape, form, function and manner of operation, assembly and use, are deemed readily apparent to the skilled person.

Therefore, the foregoing is considered as illustrative only of the principles of the invention. Further, since numerous modifications and changes will readily occur to those skilled in the art, it is not desired to limit the invention to the exact construction and operation shown and described, and accordingly, all suitable modifications and equivalents may be resorted to, falling within the scope of the invention.

Claims

Claims 1. A cooking apparatus comprising: a tray with a top surface for cooking shaped to divert flow of residual food stuffs to a collector at an edge of the tray, and wherein the tray comprises a plurality of cooking areas with a cooking property, a rack adapted to stand on the tray, the rack comprising a lower shelf and an upper shelf, the lowei shelf configured to receive heat from the tray for warming food.
2. A cooking apparatus according to claim 1 wherein the collector is located at the rearward portion of the tray.
3. A cooking apparatus according to claims 1 or 2 wherein the top surface for cooking comprises a flat surface that is sloped from the front of tray down towards the rear of the tray to divert residual food stuffs to flow off the tray and into the collector.
4. A cooking apparatus according to claims 1 or 2 wherein the top surface for cooking is dish shaped (concave) to divert flow of residual food stuffs to the collector.
5. A cooking apparatus according to claims 1 or 2 wherein the top surface for cooking is dome shaped (convex) so as to urge residual food stuffs to flow off the tray and into the collector.
6. A cooking apparatus according to any preceding claim in which the tray includes a periphery channel at the perimeter of the tray, and the periphery channel is sloped and shaped to direct residual food stuffs in the periphery channel to flow to the collector.
7. A cooking apparatus according to claim 6 in which the channel extends around only a part of the tray periphery.
8. A cooking apparatus according to claims 7 or 8 in which the top surface for cooking is contoured to divert residual food stuffs to flow into the channel.
9. A cooking apparatus according to any preceding claim in which at least one of the cooking areas of the tray is composed of a different material so as to give it a different cooking property.
10. A cooking apparatus according to any preceding claim in at least one of the cooking areas is separable from, removable from, and replaceable in or on the tray.
11. A cooking apparatus according to claim 10 wherein a removable cooking area comprises an egg ring.
12. A cooking apparatus according claims 10 or 11 wherein a removable cooking area comprises a griddle.
13.A cooking apparatus according to claims 10 to 12 wherein a removable cooking area is a mould.
14. A cooking apparatus according to any preceding claim, in which the tray comprises a conductive material arranged to receive heat from a source below the tray and conduct the heat received to the top of the tray so as to cook food on top of the tray.
15. A cooking apparatus according to claim 14 for use on a hob.
16. A cooking apparatus according to any of claims 1 to 13, in which the tray includes an electrical element that provides a heat source so as to cook food on top of the tray.
17. A cooking apparatus according to any preceding claim, in which one of the cooking areas comprises a ribbed area for cooking.
18. A cooking kit includes the cooking apparatus according to any preceding claim and a scraperfrom cleaning the surface of the cooking apparatus.
19. A cooking kit includes the cooking apparatus according to any preceding claim and a means for removing liquid from the collectoi.
20. A cooking kit according to claim 19 in which the means for removing liquid from the collector is a pipette.
21. A cooking kit includes the cooking apparatus according to any preceding claim and a hard storage case adapted to store the rack, an egg ring, a pipette, tongs, a scraper, and the tray, and which the tray is adapted to be stored in the storage case.
22.A cooking kit according to any of claims 18 to 21 wherein either the storage case or the tray itself is configured to be hung from a wall or stored on a kitchen shelf.
23. A tray for cooking adapted to be used with the apparatus as claimed in any preceding claim or with reference to the figures.