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WO2006111838A2 - Steam cooking vessel - Google Patents

Steam cooking vessel Download PDF

Info

Publication number
WO2006111838A2
WO2006111838A2 PCT/IB2006/000943 IB2006000943W WO2006111838A2 WO 2006111838 A2 WO2006111838 A2 WO 2006111838A2 IB 2006000943 W IB2006000943 W IB 2006000943W WO 2006111838 A2 WO2006111838 A2 WO 2006111838A2
Authority
WO
WIPO (PCT)
Prior art keywords
vessel
elastomer
container
steam cooking
steam
Prior art date
Application number
PCT/IB2006/000943
Other languages
French (fr)
Other versions
WO2006111838A3 (en
Inventor
Paolo Raineri
Original Assignee
Pavoni Italia S.P.A.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=36950255&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=WO2006111838(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Pavoni Italia S.P.A. filed Critical Pavoni Italia S.P.A.
Priority to DE602006003082T priority Critical patent/DE602006003082D1/en
Priority to DK06744527T priority patent/DK1871203T3/en
Priority to EP06744527A priority patent/EP1871203B1/en
Publication of WO2006111838A2 publication Critical patent/WO2006111838A2/en
Publication of WO2006111838A3 publication Critical patent/WO2006111838A3/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/02—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay
    • A47J36/04—Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/16—Inserts
    • A47J36/20—Perforated bases or perforated containers to be placed inside a cooking utensil ; Draining baskets, inserts with separation wall

Definitions

  • This invention relates to a steam cooking vessel.
  • steam cooking vessels able to be held in pans or pots .
  • Prior art steam cooking vessels are made of metal, plastic or other inflexible materials .
  • the base of the vessel may further have a plurality of support feet, which allow it to be raised a few centimeters from the pot bottom, and not to come in contact with the boiling liquid but only with the steam released therefrom.
  • the side surface of the basket may have suitable hooks to be hung on the pot rim.
  • these vessels are rigid and poorly adaptable to various operating conditions .
  • handles of stainless steel vessels tend to heat up during cooking, and may cause the user to be burnt thereby.
  • the object of this invention is to obviate at least some of prior art drawbacks and particularly the drawbacks set out hereinbefore .
  • This object is achieved by a vessel according to the features of claim 1, and by use of an elastomer according to the features of claim 12.
  • Figure 1 is a top perspective view of the vessel; - Fig. 2 is a side view of the vessel;
  • Figure 3 is a bottom perspective view of the vessel
  • Fig. 4 is a side view of multiple vessels.
  • numeral 1 generally designates a vessel which comprises a container 2 with a bottom 5 having a plurality of through holes 3 and support means 6.
  • the vessel is placed in the pot, resting on its support means 6, so that its perforated bottom 5 is raised from the base of the pot.
  • the steam released from the boiling liquid in the pot passes through the holes 3 of the bottom 5 , thereby cooking the food in the container 2.
  • the vessel 1 is wholly made of a flexible material, a flexible material being intended herein as a material that can recover important strains (50% minimum) with a hardness of 20 to 90 Shore A.
  • the materials used are preferably elastomers and more preferably silicone elastomers .
  • Silicone rubbers are not only suitable for their mechanical flexibility properties but also for their ability to maintain their mechanical properties in a wide range of temperatures (approximately -4O 0 C to
  • Products made of this material are fabricated by molding a liquid or solid silicone elastomer-based mixture, followed by a cross-linking process, to provide the product with adequate elastic properties .
  • the silicone elastomer used for making the vessel 1 is preferably obtained using platinum as a catalyst in the cross-linking process .
  • the cross-linking process is carried out by adding appropriate catalysts to the elastomer mixture.
  • Platinum is a particularly advantageous catalyst, as it is non-toxic and prevents the generation of offensive smells.
  • this catalyst is particularly suitable for products designed to come in direct contact with food.
  • the cross-linking process may occur at a temperature of 150 0 C to 200 0 C for 30 to 300 seconds.
  • thermoplastic rubbers such as SantopreneTM, Thermoplast KTM, etc.
  • the vessel 1 turns to a considerably smaller size when it is not used and stored in its cupboard.
  • the vessel made of the above materials may be further manufactured at a low manufacturing cost and in a wide range of colors . Furthermore, the vessel made of flexible material is easily washable and is dishwasher safe.
  • the vessel 1 preferably has interconnection means to allow a plurality of vessels 1 to be joined together in a stacked arrangement, as shown in Figure 4. This feature allows stack cooking of various dishes using the steam released from a single pot.
  • the interconnection means include the support means 6 and the inner upper portion of the container 2.
  • the support means 6 may have such conformation and size as to allow them to be held within the container 2.
  • the side surface 4 of the container 2 preferably has a frustoconical shape.
  • the support means 6 may further consist of a wavy ring, itself having a frustoconical shape.
  • This geometrical feature improves the stability of the stacked vessels 1, and reduces the risk of collapse .
  • the perforated bottom 5 preferably has radial reinforcement means 7 , as shown in Figure 3.
  • the reinforcement means 7 provide better support of the bottom 5, which is loaded with the weight of the food to be cooked.
  • the bottom 5 may have a conical shape and the reinforcement means may have a decreasing section from the center to the side wall 4 of the bottom 5.
  • the vessel 1 may further have two or more handles 8 for holding the vessel.
  • the handles 8 are preferably located within the container 2.
  • This feature allows to use the vessel in pots with side surfaces of various heights, and facilitates the insertion and removal of the vessel in and from the pots.
  • the handles do not hinder the positioning of the top vessel.

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Thermally Insulated Containers For Foods (AREA)

Abstract

Steam cooking vessel (1) which comprises a container (2) having a perforated bottom (5) to allow the passage of steam and support means (6), which is wholly made of a flexible material being an elastomer.

Description

PAVONI ITALIA S. P.A. Steam cooking vessel
This invention relates to a steam cooking vessel. For steam cooking of food, it is known to use steam cooking vessels able to be held in pans or pots .
The food held in the vessel is cooked by the heat transmitted by steam generated by a boiling liquid, typically water, on the bottom of the pot. Prior art steam cooking vessels are made of metal, plastic or other inflexible materials .
They generally have the shape of a spherical bowl or a portion of a cylinder, and a perforated bottom to allow the passage of steam. The base of the vessel may further have a plurality of support feet, which allow it to be raised a few centimeters from the pot bottom, and not to come in contact with the boiling liquid but only with the steam released therefrom. Alternatively, the side surface of the basket may have suitable hooks to be hung on the pot rim.
However, prior art steam cooking vessels have various drawbacks .
Particularly, these vessels are rigid and poorly adaptable to various operating conditions .
They further have a large size when not in use and when stored in their cupboards .
Also, the handles of stainless steel vessels tend to heat up during cooking, and may cause the user to be burnt thereby.
The object of this invention is to obviate at least some of prior art drawbacks and particularly the drawbacks set out hereinbefore . This object is achieved by a vessel according to the features of claim 1, and by use of an elastomer according to the features of claim 12.
Further advantages may be achieved by the additional features of the dependent claims . A possible embodiment of the vessel, as claimed in the attached claims , will be described hereafter with reference to the accompanying drawings , in which :
Figure 1 is a top perspective view of the vessel; - Fig. 2 is a side view of the vessel;
Figure 3 is a bottom perspective view of the vessel;
Fig. 4 is a side view of multiple vessels. Referring to the drawings , numeral 1 generally designates a vessel which comprises a container 2 with a bottom 5 having a plurality of through holes 3 and support means 6.
In prior art, the vessel is placed in the pot, resting on its support means 6, so that its perforated bottom 5 is raised from the base of the pot.
The steam released from the boiling liquid in the pot passes through the holes 3 of the bottom 5 , thereby cooking the food in the container 2.
The main feature of this patent is that the vessel 1 is wholly made of a flexible material, a flexible material being intended herein as a material that can recover important strains (50% minimum) with a hardness of 20 to 90 Shore A. The materials used are preferably elastomers and more preferably silicone elastomers .
Silicone rubbers are not only suitable for their mechanical flexibility properties but also for their ability to maintain their mechanical properties in a wide range of temperatures (approximately -4O0C to
+2500C) and for their low heat conductivity.
Products made of this material are fabricated by molding a liquid or solid silicone elastomer-based mixture, followed by a cross-linking process, to provide the product with adequate elastic properties .
The silicone elastomer used for making the vessel 1 is preferably obtained using platinum as a catalyst in the cross-linking process .
The cross-linking process is carried out by adding appropriate catalysts to the elastomer mixture.
Platinum is a particularly advantageous catalyst, as it is non-toxic and prevents the generation of offensive smells.
Therefore, this catalyst is particularly suitable for products designed to come in direct contact with food.
Typically, the cross-linking process may occur at a temperature of 1500C to 2000C for 30 to 300 seconds.
Those skilled in the art may obviously appreciate that other flexible materials may be used, particularly thermoplastic rubbers, such as Santoprene™, Thermoplast K™, etc.
Use of different materials for making the vessel 1 gives this product a higher versatility of use .
Furthermore, the vessel 1 turns to a considerably smaller size when it is not used and stored in its cupboard.
The lower thermal conductivity of silicone rubbers, thermoplastic rubbers or elastomers, compared to metal materials , reduces burning risks .
The vessel made of the above materials may be further manufactured at a low manufacturing cost and in a wide range of colors . Furthermore, the vessel made of flexible material is easily washable and is dishwasher safe.
The vessel 1 preferably has interconnection means to allow a plurality of vessels 1 to be joined together in a stacked arrangement, as shown in Figure 4. This feature allows stack cooking of various dishes using the steam released from a single pot.
This provides considerable energy savings compared to individual dish cooking.
The interconnection means include the support means 6 and the inner upper portion of the container 2.
The support means 6 may have such conformation and size as to allow them to be held within the container 2.
The side surface 4 of the container 2 preferably has a frustoconical shape.
The support means 6 may further consist of a wavy ring, itself having a frustoconical shape.
This geometrical feature improves the stability of the stacked vessels 1, and reduces the risk of collapse .
The perforated bottom 5 preferably has radial reinforcement means 7 , as shown in Figure 3.
The reinforcement means 7 provide better support of the bottom 5, which is loaded with the weight of the food to be cooked.
The bottom 5 may have a conical shape and the reinforcement means may have a decreasing section from the center to the side wall 4 of the bottom 5. The vessel 1 may further have two or more handles 8 for holding the vessel.
The handles 8 are preferably located within the container 2.
This feature allows to use the vessel in pots with side surfaces of various heights, and facilitates the insertion and removal of the vessel in and from the pots.
Furthermore, when a stacked arrangement is used, the handles do not hinder the positioning of the top vessel.

Claims

1. Steam cooking vessel (1) which comprises a container (2) having a perforated bottom (5) to allow the passage of steam and support means (6) , characterized in that it is wholly made of a flexible material .
2. Vessel as claimed in claim 1, characterized in that it is made of elastomers .
3. Vessel as claimed in claim 2, characterized in that it is made of silicone elastomers.
4. Vessel as claimed in claim 3, characterized in that it is made of silicone elastomers obtained by a platinum-catalyzed cross-linking process .
5. Vessel as claimed in claim 2, characterized in that it is made of thermoplastic rubber.
6. Vessel as claimed in any of the preceding claims , characterized in that it has interconnecting means for allowing stack formation.
7. Vessel as claimed in claim 6 , characterized in that said support means (6) are in the form of a wavy ring.
8. Vessel as claimed in claim 7 , characterized in that said container (2) has a side surface (4) , said side surface (4) and said ring of said support means (6) have a frustoconical shape.
9. Vessel as claimed in any one of the preceding claims, characterized in that said bottom (5) of said container (2) has radial reinforcement means (7) .
10. Vessel as claimed in any one of the preceding claims, characterized in that said bottom (5) has two handles (8) .
11. Vessel as claimed in claim 10 , characterized in that said handles (8) are within the container (2) .
12. Use of an elastomer having an hardness of 20 to 90 Shore A to make a steam cooking vessel.
13. Use of an elastomer as claimed in claim 12, characterized in that said elastomer is a silicone elastomer .
14. Use of an elastomer as claimed in claim 13 , characterized in that said silicone elastomer is obtained by a platinum-catalyzed cross-linking process.
15. Use of an elastomer as claimed in claim 12, characterized in that said elastomer is a thermoplastic rubber .
PCT/IB2006/000943 2005-04-20 2006-04-20 Steam cooking vessel WO2006111838A2 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
DE602006003082T DE602006003082D1 (en) 2005-04-20 2006-04-20 PRESSURE COOKER
DK06744527T DK1871203T3 (en) 2005-04-20 2006-04-20 Steam cooking vessel
EP06744527A EP1871203B1 (en) 2005-04-20 2006-04-20 Steam cooking vessel

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000703A ITMI20050703A1 (en) 2005-04-20 2005-04-20 STEAM COOKER BASKET
ITMI2005A000703 2005-04-20

Publications (2)

Publication Number Publication Date
WO2006111838A2 true WO2006111838A2 (en) 2006-10-26
WO2006111838A3 WO2006111838A3 (en) 2006-11-30

Family

ID=36950255

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2006/000943 WO2006111838A2 (en) 2005-04-20 2006-04-20 Steam cooking vessel

Country Status (7)

Country Link
EP (1) EP1871203B1 (en)
AT (1) ATE410104T1 (en)
DE (1) DE602006003082D1 (en)
DK (1) DK1871203T3 (en)
ES (1) ES2316075T3 (en)
IT (1) ITMI20050703A1 (en)
WO (1) WO2006111838A2 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2052652A1 (en) * 2007-10-27 2009-04-29 Sar Holdings International Limited Silicone steamer
EP2100543A1 (en) * 2008-03-14 2009-09-16 Duncan C. Fung Foldable stovetop cookware and method of production
FR2940032A1 (en) * 2008-12-23 2010-06-25 Seb Sa FOOD COOKING BASKET AND CORRESPONDING COOKING SYSTEM
EP3656261A1 (en) * 2017-07-03 2020-05-27 Seb S.A. Internal receptacle, food preparation accessory and kitchen appliance including such an internal receptacle
IT202100022154A1 (en) * 2021-08-20 2023-02-20 Maurizio Fanelli FOOD CONTAINER

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8203107B2 (en) * 2004-05-27 2012-06-19 Mastrad, S.A. Microwavable cooking implements and methods for crisping food items using the same

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4649898A (en) * 1984-03-05 1987-03-17 Martinson Monitors Inc. Apparatus for controlling condensate level in steam retort
EP0526141A1 (en) * 1991-08-01 1993-02-03 MAXPAT TRADING & MARKETING (FAR EAST) LIMITED Vegetable steamer arrangement
EP0992195A1 (en) * 1999-04-23 2000-04-12 Lekue, S. L. Use of silicone for manufacturing confectionery moulds and baking receptacles in general
US20040249059A1 (en) * 2003-06-06 2004-12-09 Nemat Akbar Flexible bakeware
EP1598401A1 (en) * 2004-05-18 2005-11-23 Pavoni Italia S.p.a. Flexible food grade silicone elastomer-based mold, method of making a flexible food grade mold and use of silicone elastomers resulting from a platinum-catalyzed cross-linking process with further PTFE addition for making flexible food grade molds

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU1796139C (en) * 1991-02-20 1993-02-23 А.Е.Пландовский и В.М.Морозов Inserted device for steam cooking of products

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4649898A (en) * 1984-03-05 1987-03-17 Martinson Monitors Inc. Apparatus for controlling condensate level in steam retort
EP0526141A1 (en) * 1991-08-01 1993-02-03 MAXPAT TRADING & MARKETING (FAR EAST) LIMITED Vegetable steamer arrangement
EP0992195A1 (en) * 1999-04-23 2000-04-12 Lekue, S. L. Use of silicone for manufacturing confectionery moulds and baking receptacles in general
US20040249059A1 (en) * 2003-06-06 2004-12-09 Nemat Akbar Flexible bakeware
EP1598401A1 (en) * 2004-05-18 2005-11-23 Pavoni Italia S.p.a. Flexible food grade silicone elastomer-based mold, method of making a flexible food grade mold and use of silicone elastomers resulting from a platinum-catalyzed cross-linking process with further PTFE addition for making flexible food grade molds

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2052652A1 (en) * 2007-10-27 2009-04-29 Sar Holdings International Limited Silicone steamer
EP2100543A1 (en) * 2008-03-14 2009-09-16 Duncan C. Fung Foldable stovetop cookware and method of production
FR2940032A1 (en) * 2008-12-23 2010-06-25 Seb Sa FOOD COOKING BASKET AND CORRESPONDING COOKING SYSTEM
EP2201873A1 (en) * 2008-12-23 2010-06-30 Seb S.A. Cooking basket and related cooking system
WO2010072943A1 (en) * 2008-12-23 2010-07-01 Seb S.A. Food cooking basket and corresponding cooking system
US20120017772A1 (en) * 2008-12-23 2012-01-26 Seb S.A. Food Cooking Basket and Corresponding Cooking System
CN101779914B (en) * 2008-12-23 2015-04-01 Seb公司 Cooking basket and related cooking system
US9801491B2 (en) 2008-12-23 2017-10-31 Seb S.A. Food cooking basket and corresponding cooking system
EP3656261A1 (en) * 2017-07-03 2020-05-27 Seb S.A. Internal receptacle, food preparation accessory and kitchen appliance including such an internal receptacle
IT202100022154A1 (en) * 2021-08-20 2023-02-20 Maurizio Fanelli FOOD CONTAINER
WO2023021537A1 (en) * 2021-08-20 2023-02-23 Mammito Foodtech S.R.L. Container for food

Also Published As

Publication number Publication date
EP1871203B1 (en) 2008-10-08
ES2316075T3 (en) 2009-04-01
ITMI20050703A1 (en) 2006-10-21
ATE410104T1 (en) 2008-10-15
WO2006111838A3 (en) 2006-11-30
DK1871203T3 (en) 2009-02-09
EP1871203A2 (en) 2008-01-02
DE602006003082D1 (en) 2008-11-20

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