U.S. patent application number 10/270467 was filed with the patent office on 2004-04-15 for professional water bath.
Invention is credited to Simpkins, James Bradford.
Application Number | 20040068790 10/270467 |
Document ID | / |
Family ID | 32068989 |
Filed Date | 2004-04-15 |
United States Patent
Application |
20040068790 |
Kind Code |
A1 |
Simpkins, James Bradford |
April 15, 2004 |
Professional water bath
Abstract
The invention of the Professional Water Bath is engineered
towards the safe use of the culinary technique known as `water
bathing` and is directed specifically towards pastry chefs,
commercial and private alike, that regularly employ this technique.
The concept of the Professional Water Bath is that it limits the
risk of transporting oven-hot containers with boiling water and
fragile culinary products after baking time is completed. The risk
involved with current equipment is that the pans (being horizontal
in design and rather shallow) are not stable when filled with
water. The improvements with the Professional Water Bath are a
liquid release valve that allows water to be drained from the
reservoir before removal from the oven and thicker gauge metal to
provide stability when transporting culinary products.
Inventors: |
Simpkins, James Bradford;
(Tahoma, CA) |
Correspondence
Address: |
James B. Simpkins
1043 Tomahawk Trail #B
Incline Village
NV
89451
US
|
Family ID: |
32068989 |
Appl. No.: |
10/270467 |
Filed: |
October 15, 2002 |
Current U.S.
Class: |
4/619 |
Current CPC
Class: |
A47J 27/18 20130101;
F24C 9/00 20130101 |
Class at
Publication: |
004/619 |
International
Class: |
A47K 001/04 |
Claims
1. What I claim of this invention is the Professional Water Bath as
the first product specifically designed for the safe employment of
a culinary technique known as `water bathing`. Providing a release
valve for liquid within the metal container indicates that this
invention is designed solely for such usage and is made expressly
for the safe use of this common culinary technique.
Description
BACKGROUND OF THE INVENTION
[0001] The applicable field to the Professional Water Bath is in
culinary arts, more specifically, commercial kitchen equipment
manufacturing; otherwise, a division of metal fabrication. The
central reason for the ideological development of this product is
to alleviate major safety concerns in the employment of a culinary
technique known as `water bathing`.
[0002] A `water bath` occurs when an uncooked product within a
made-for-cooking container is set in a larger container (also for
food production) that holds a certain amount of water and is put
into a hot oven for baking. The resulting humidity and cooling
effects provided by the water can be desirable in preventing
product loss/ruin, as well as augmenting the final quality of the
product. This technique makes possible the extended
lower-temperature cooking time that is necessary for the full and
safe cooking of these thermo-sensitive products. `Water bathing` is
applied in the traditional production of certain culinary products
such as cheesecakes and custard based products like crme brulee and
bread pudding.
[0003] Major problems with using this method are the instability of
the pans with water in them that then may cause personal injury and
loss of product. The person engaging in removing a `water bath`
from a hot oven is removing a highly unstable pan filled with
boiling water (the temperature is always above the boiling point)
that could cause serious scalds/injuries. He/she is also taking the
risk of the loss of product. Loss of product may occur due to the
fact that water bathing is always associated with an egg product.
The use of water to partially surround the container with an egg
mixture keeps the mixture at a lower temperature than the
surrounding oven. Any contact between a coagulated egg product and
water will assuredly result in product damage, if not ruin/loss.
Thus, with the final product being surrounded by water on all
sides, there is always considerable risk in the removal of the
water bath from the oven.
[0004] (Metal products traditionally used in making a water bath
are traditionally called `bains maries`. Other items used for the
same purpose are commonly referred to as `hotel pans`, `steam table
pans` or `chaffing dishes`. All are of similar size and
function.)
BRIEF SUMMARY OF THE INVENTION
[0005] The claimed invention, the Professional Water Bath, is
designed in a similar shape to pre-existing products used for the
purpose of `water bathing`. However, these pre-existing products
are not made specifically for this purpose and so lack obvious
developments in personal safety of the user for such culinary
techniques. The Professional Water Bath has several refinements
that suit this invention to markedly improved personal safety
during the employment of the `water bathing` technique.
[0006] The Professional Water Bath allows for:
[0007] The safer transport of finished culinary products that
employ the use of a `water bath` by providing a way to rid the
`bath` of boiling water prior to transport from the oven
[0008] Improved ease of transport by having a substantially
weighted pan that gives stability to the unit during the lifting
and setting-down of the `bath`
EXPLANATION OF INCLUDED DRAWINGS
[0009] FIG. 1A--represents the top view of the invention and shows
clearly the positioning of the liquid release valve situated on one
of the short side of the `bath`.
[0010] FIG. 1B--shows a side view and illustrates the idea of a
heavy gauge pan (with possible thick, or `faux` bottom; the release
valve on the side
[0011] FIG. 1C--shows a head-on view of the side where the liquid
release valve is located and its approximate positioning.
DETAILED DESCRIPTION OF THE INVENTION
[0012] Manufacture--The Professional Water Bath is formed by the
`drawing` of stainless steel (of a certain gauge) around a mold of
specified size. The solid, thick gauge stainless steel used for the
Professional Water Bath creates a sturdy, commercial grade pan that
resists damage and makes for long life. A hole is then made in one
of the short ends of the `bath` to allow for the insertion of the
liquid release valve on that particular end. The water release
valve would be a permanent (sautered or welded) piece of the unit
with insulation from water provided by a silicone (or other such
heat resistant materials) grommet or other such seals as deemed
necessary by the manufacturer.
[0013] Pre-existing products--There are several products already in
existence that are used to exercise the culinary technique of
`water bathing`, but none of the products commonly used are made
specifically for the purpose of employing a `water bath`. The
result is that the technique is employed in such a way as to pose a
risk to the individual engaging in the technique.
[0014] The Professional Water Bath eliminates much of the personal
and professional risk of using a `water bath` by way of two major
improvements:
[0015] Improvements--The first improvement is the thicker gauge
metal used to make the pan; which makes the Professional Water Bath
heavier and thus more balanced when transporting what are always
fragile culinary products.
[0016] The second major improvement to the pans commonly used for
the `water bathing` technique is the water release valve that is
located at one of the short ends of the pan. The release valve
allows for the quantities of water in the Professional Water Bath
remaining after baking to be drained from the `bath` before
transporting from the oven. The effects of this refinement are that
the individual using the `bath` no longer has to be concerned with
possible personal injury or the loss of product associated with
contact between the water and finished culinary product.
* * * * *