U.S. patent application number 10/709273 was filed with the patent office on 2005-10-27 for apparatus and method for barrier submersion cooking.
Invention is credited to Cohn, Robert.
Application Number | 20050235838 10/709273 |
Document ID | / |
Family ID | 35135119 |
Filed Date | 2005-10-27 |
United States Patent
Application |
20050235838 |
Kind Code |
A1 |
Cohn, Robert |
October 27, 2005 |
Apparatus and method for barrier submersion cooking
Abstract
A method and apparatus for placing a food item into a cooking
vessel fabricated from a material with an effective heat transfer
rate that will cause the temperature of the interior vessel wall to
achieve effective frying temperature substantially instantaneously
after placement into hot cooking oil. The vessel is effectively
dimensioned so that it can be placed into the hot oil of the deep
fryer while a vent remains above the top surface of the oil. A food
item is inserted into the cooking vessel to fit snuggly into a food
containment area of the vessel such that it intimately contacts the
interior vessel walls. Using a rack, the vessel is lowered into the
deep fryer's hot oil to an effective depth such that the food item
containment area is below the surface of the oil while the vent
remains above the top level of the hot oil. Due to the high heat
transfer characteristics inherent in the vessel, heat is
substantially instantaneously transferred from the hot oil through
the cooking vessel to the food item contained within, causing the
food item to start frying substantially immediately. Steam and hot
vapors omitted from the food during the frying process escape
through the vent opening of the cooking vessel.
Inventors: |
Cohn, Robert; (Dallas,
PA) |
Correspondence
Address: |
MITCHELL A. SMOLOW
720 HAMPTON ROAD
SHAVERTOWN
PA
18708
US
|
Family ID: |
35135119 |
Appl. No.: |
10/709273 |
Filed: |
April 26, 2004 |
Current U.S.
Class: |
99/426 |
Current CPC
Class: |
A23L 5/15 20160801; A23L
5/12 20160801; A47J 37/1295 20130101 |
Class at
Publication: |
099/426 |
International
Class: |
A23P 001/00 |
Claims
1. An apparatus for barrier submersion cooking comprising: a vessel
effectively dimensioned such that when placed into hot liquid
cooking medium a vent remains above a top surface of the liquid
cooking medium; a food item containment area within the vessel for
receiving a food item dimensioned such that the food item is in
intimate contact with an interior vessel wall; and a rack for
lowering the vessel into the liquid cooking medium to an effective
depth such that the food item containment area is below the top
surface of the liquid cooking medium and the vent is above the top
surface of the liquid cooking medium.
2. The apparatus of claim 1 wherein the vent is an open vessel
top.
3. The apparatus of claim 1 wherein the vessel includes vessel side
walls effectively tapered to effect ease of food item removal after
cooking.
4. The apparatus of claim 3 wherein the vessel side walls form a
predetermined geometric shape as required to substantially maintain
intimate contact with the food item.
5. The apparatus of claim 1 wherein vessel superior sidewalls
extend from the food item containment area an effective distance to
prevent hot liquid cooking medium from entering the food item
containment area when the vessel is submersed into the hot liquid
cooking medium.
6. The apparatus of claim 5 wherein the vessel superior sidewalls
terminate in a mounting flange used to support the vessel within
the rack.
7. The apparatus of claim 5 wherein the vessel superior sidewalls
are tapered outward.
8. The apparatus of claim 1 wherein the vessel is a rounded bottom
vessel.
9. The apparatus of claim 1 wherein the vessel is formed of a
material that substantially instantaneously transfers heat from the
hot liquid cooking medium to produce effective frying temperature
at the interior vessel wall.
10. The apparatus of claim 9 wherein the vessel is formed of a
material selected from the group consisting of thin walled
aluminum, copper, aluminum alloy, copper alloy, gold, gold alloy,
thin walled stainless steel and combinations thereof.
11. The apparatus of claim 1 wherein the food item comprises a
filler encased by dough.
12. The apparatus of claim 1 further comprising a vessel top cap
having a vent to allow hot moisture and vapor to escape,
dimensioned to simultaneously contact the food item and the
superior vessel side walls.
13. The apparatus of claim 1 wherein the vessel comprises a pouch
fabricated from a material with a heat transfer rate of an
effective value to substantially instantaneously transfer heat from
the liquid cooking medium to create effective frying temperature at
the food item, wherein the pouch food item containment area is
compressed around the food item so as to come into intimate contact
with the food item while maintaining a viable pouch open top to
serve as the vent.
14. The apparatus of claim 13 wherein the pouch is fabricated of a
material selected from the group consisting of aluminum, copper,
aluminum alloy, copper alloy, gold, gold alloy, and combinations
thereof.
15. The apparatus of claim 13 wherein the pouch comprises liquid
impermeable sealed sides and bottom, wherein the seal is fabricated
from a method selected from the group consisting of welding,
folding and combinations thereof, and a vapor permeable top sealed
after insertion of the food item by a seal selected from the group
consisting of an interrupted seal, a vapor permeable seal and a
pressed seal.
16. The apparatus of claim 1 wherein the vessel comprises a first
and second cooking chamber half, each having a first and second
food cavity, respectively, dimensioned such that when the first and
second cooking chamber halves are mated, the first and second food
cavity form the food item containment area.
17. The apparatus of claim 16 wherein a top surface of the cooking
chamber serves as the vent.
18. The apparatus of claim 16 further including a channel
fabricated into each of the first and second cooking chamber halves
and positioned such that when the first and second cooking chamber
halves are mated, the mated channels form the vent.
19. The apparatus of claim 16 further comprising a gasket
incorporated into sides and bottom of the vessel to insure a liquid
tight seal; and a locking clamp for maintaining the mating.
20. The apparatus of claim 19 wherein the locking clamp is
incorporated into the rack.
21. The apparatus of claim 19 wherein the gasket is incorporated
into sides and bottom of the first cooking chamber half.
22. The apparatus of claim 19 wherein the gasket is a flexible
formed gasket permanently attached to sides and bottom of the first
and second cooking chamber halves such that when the first and
second cooking chamber halves are mated, the formed gasket flexes
outward.
23. The apparatus of claim 22 further including a stick inserted
into the vessel for cooking batter on a stick.
24. The apparatus of claim 1 wherein the vessel includes a
plurality of flutes for imparting a predetermined shape to a batter
cooked within the vessel.
25. The apparatus of claim 24 wherein the rack holds a stick in the
batter during cooking.
26. The apparatus of claim 24 wherein a top cap holds a stick in
the batter during cooking.
27. The apparatus of claim 24 wherein a stick retaining attachment
fabricated into a vessel bottom holds a stick in the batter during
cooking.
28. An apparatus for barrier submersion cooking comprising: a
vessel effectively dimensioned such that when placed into hot
liquid cooking medium a vent remains above a top surface of the
liquid cooking medium; a food item containment area within the
vessel for receiving a food item dimensioned such that the food
item is in intimate contact with an interior vessel wall; a vessel
top cap dimensioned to simultaneously contact the food item and
superior vessel side walls; and a rack for lowering the vessel into
the liquid cooking medium to an effective depth such that the food
item containment area is below the top surface of the liquid
cooking medium and the vent is above the top surface of the liquid
cooking medium.
29. The apparatus of claim 28 wherein the vessel includes a step
positioned to form a positive stop for the top cap.
30. The apparatus of claim 28 wherein the top cap further includes
a handle.
31. The apparatus of claim 28 where the top cap further includes a
vent to allow hot moisture and vapor to escape.
32. The apparatus of claim 28 wherein vessel side walls are
effectively tapered to effect ease of food item removal after
cooking.
33. The apparatus of claim 28 wherein the vessel side walls form a
predetermined geometric shape as required to substantially maintain
intimate contact with the food item.
34. The apparatus of claim 28 wherein vessel superior sidewalls
extend from the food item containment area an effective distance to
prevent hot liquid cooking medium from entering the food item
containment area when the vessel is submersed into the hot liquid
cooking medium.
35. The apparatus of claim 34 wherein the vessel superior sidewalls
terminate in a mounting flange used to support the vessel within
the rack.
36. The apparatus of claim 34 wherein the vessel superior sidewalls
are tapered outward.
37. The apparatus of claim 28 wherein the vessel is a rounded
bottom vessel.
38. The apparatus of claim 28 wherein the vessel and the top cap
are formed of a material that substantially instantaneously
transfers heat from the hot liquid cooking medium to produce
effective frying temperature at the interior vessel wall and a top
cap floor cooking surface.
39. The apparatus of claim 28 wherein the vessel and top cap are
formed of a material selected from the group consisting of thin
walled aluminum, copper, aluminum alloy, copper alloy, gold, gold
alloy, thin walled stainless steel and combinations thereof.
40. The apparatus of claim 28 wherein the food item comprises a
filler encased by dough.
41. The apparatus of claim 28 wherein the rack applies an effective
amount of downward pressure to create tight, intimate contact
between the top cap and the food item and the superior vessel side
walls.
42. The apparatus of claim 41 wherein the downward pressure is
created by a spring.
43. The apparatus of claim 28 further comprising a non-stick
surface applied to the interior vessel wall and a top cap floor
cooking surface.
44. An apparatus for barrier submersion cooking comprising: a
vessel for submersion in a liquid cooking medium having a food item
containment area within the vessel for receiving a food item
incased in a flexible sheet material; and a rack for lowering the
vessel into the liquid cooking medium to an effective depth such
that the food item containment area is below a top surface of the
liquid cooking medium and a vessel top is above the top surface of
the liquid cooking medium; wherein the flexible sheet material is
in intimate contact with the food item and a cooking vessel
interior surface; includes a tail piece to serve as a handle; and
has a heat transfer rate of an effective value to substantially
instantaneously transfer heat from the liquid cooking medium
through the vessel to create effective frying temperature at the
food item.
45. The apparatus of claim 44 wherein the flexible sheet material
is wrapped around the food item such that it overlaps itself and
forms the tail piece.
46. An apparatus for barrier submersion cooking comprising: a
steaming vessel containing an effective quantity of water so that
when placed into hot liquid cooking medium an effective amount of
steam is produced; a vented cooking chamber seated within the
steaming vessel; a food item contained within the vented cooking
chamber; and a rack for lowering the steaming vessel into the hot
liquid cooking medium an effective depth to produce an effective
amount of steam without permitting the hot liquid cooking medium to
enter the cooking chamber.
47. The apparatus of claim 46 further comprising a cap effectively
positioned over the food item to promote steam circulation in and
around the food item.
48. The apparatus of claim 47 wherein the cap is vented.
49. The apparatus of claim 46 wherein a cooking chamber lower
section is dimensioned to allow the food item to fit loosely for
promoting steam circulation in and around the food item yet not
allow the food item to contact a steaming vessel wall.
50. A method for barrier submersion cooking comprising the steps
of: placing a food item within a food item containment area of a
vessel dimensioned such that the food item is in intimate contact
with an interior vessel wall; the vessel effectively dimensioned so
that when the vessel is submersed into hot liquid cooking medium a
vent remains above a top surface of the liquid cooking medium;
placing the vessel within a rack; lowering the rack into the liquid
cooking medium for an effective cooking time to an effective depth
such that the food item containment area is below the top surface
of the liquid cooking medium and the vent is above the top surface
of the liquid cooking medium; removing the rack from the liquid
cooking medium after cooking has completed; and removing the cooked
food item from the vessel.
51. A method for barrier submersion cooking comprising the steps
of: placing a food item within a food item containment area of a
vented cooking vessel dimensioned such that the food item is held
loosely within the cooking vessel and the food item does not
contact a steaming vessel wall; the cooking vessel effectively
dimensioned such that when a steaming vessel is submersed into hot
liquid cooking medium a vent remains above a top surface of the
liquid cooking medium; placing an effective quantity of water into
the steaming vessel so that when placed into hot liquid cooking
medium an effective amount of, steam is produced; placing the
cooking vessel within the steaming vessel; lowering the steaming
vessel into the liquid cooking medium for an effective cooking time
to an effective depth to produce an effective amount of steam
without permitting the hot liquid cooking medium to enter the
cooking chamber; and removing the cooked food item from the cooking
vessel after cooking has completed.
52. The method of claim 51 wherein the step of lowering the
steaming vessel into the liquid cooking medium includes the further
steps of placing the steaming vessel within a rack and lowering the
rack into the liquid cooking medium.
53. The method of claim 52 wherein the step of placing the steaming
vessel within the rack is done at the time of rack fabrication.
54. The method of claim 52 wherein the step of placing the steaming
vessel within the rack is done subsequent to rack fabrication.
55. A cooking rack comprising: a body having an open side for
receiving a cooking vessel; a bottom support member for supporting
the cooking vessel, the body effectively liquid permeable to allow
a liquid to freely flow within the body; a handle attached to the
body; an anti-float member effectively sized and located to
overhang the cooking vessel to inhibit cooking vessel float; and a
hanger for suspending the cooking rack.
56. A cooking vessel comprising: a food item containment area
within the vessel for receiving a food item dimensioned such that
the food item is in intimate contact with an interior vessel wall;
a vessel top cap dimensioned to simultaneously contact the food
item and superior vessel side walls; and a vent for releasing
vapors.
Description
TECHNICAL FIELD
[0001] This invention relates generally to the preparation of food
and in particular, to an apparatus and method for barrier
submersion cooking.
BACKGROUND ART
[0002] Deep fryers are one of the most useful and popular devices
in the commercial kitchen. Deep fryers have been used for years to
make french fries, breaded foods, and specialty pastries. Their
highly efficient and uniform heat transfer rate results in fast,
accurate, and economical cooking.
[0003] The modern deep fryer consists of a large well or heating
chamber which is filled with cooking oil. The cooking oil is heated
to between about 350.degree. to 400.degree. f by electric
resistance heaters inside the well or gas fired burners located
below the heating chamber. Food items to be cooked are placed in
wire baskets and lowered into the hot oil to a point of total
submersion. Due to the high efficiency of liquid-to-solid heat
transfer as well as the high ratio of hot oil volume to cool food
volume, heat is rapidly transferred from the hot oil into the cool
food product. This rapid and even heat transfer tends to produce a
crisp outer surface while heating the foods inner core. The crisp
outer food surface acts to seal the food while the moisture on the
interior of the food is rapidly increased in temperature
effectively steaming the inside of the food. This results in cooked
foods such as french fries, fried chicken, or donuts which are
crisp on the outside and moist and hot on the inside.
[0004] The flavor and unique texture of deep fried foods are key to
their popularity. Inherent in this cooking method is a tendency for
the food items to absorb a percentage of the oil in which they are
being cooked. The amount of oil absorbed into the food can be
somewhat reduced by adjusting the oil type and temperature,
however, even under the best circumstance, some oil is absorbed
into the food. This absorbed oil substantially increases the fat
content of the food. High fat content is undesirable in foods. As a
result, fried foods are linked to obesity and other health
problems.
[0005] To eliminate the oil absorption problem, various methods of
air frying have been created. Air frying consists of a stream of
hot air into which the food product is introduced. The heat
transfer efficiency of air-to-solids is lower than the heat
transfer efficiency of liquid-to-solids. In an effort to improve
heat transfer, a thin coat of oil is typically added to the surface
of the food before heating. The oil acts as a heat transfer medium
more efficiently coupling the hot air to the cooler food
product.
[0006] The hot dry air which is used to satisfactorily heat the
food causes moisture to evaporate from the food product. Air fried
foods typically have a dry outer surface which is less crisp than
deep fried foods. Moisture also tends to evaporate from the core of
the food as the surface is heated. As a result, due to its poor
texture and less desirable taste, air fried foods have not found
the level of acceptance typical of deep fried food. New food
products have been developed in an effort to overcome the
deficiencies of air frying but none has equaled the acceptance of
deep fried foods.
[0007] In an effort to gain the advantages of liquid-to-solid heat
transfer while avoiding the disadvantages of food absorption of the
liquid, various submersion barrier cooking techniques have been
developed. Submersion barrier cooking requires the food item be
held in a container, the container thereafter being submerged into
the heated liquid. In theory, the container is fabricated of a
material whose heat transfer rate is sufficiently efficient to not
appreciably degrade the transfer of heat from the heated liquid to
the food. However, in practice, prior attempts at submersion
barrier cooking have failed to produce a cooked food product which
equals the taste and texture of that produced by traditional deep
frying.
[0008] Accordingly, there remains a continuing need for improved
methods to isolate a food product from the cooking liquid yet
continue to maintain the flavor and texture of that produced by
traditional deep frying. The present invention fulfills this need,
and further provides related advantages.
BRIEF SUMMARY OF THE INVENTION
[0009] The present invention relates to a new and different
approach to cooking food items using standard deep fryers. Rather
than placing the food item into an open wire basket, the present
invention places the food item into a thin walled cooking vessel
fabricated from a material with an effective heat transfer rate
that will cause the temperature of the interior vessel wall to
achieve effective frying temperature substantially instantaneously
after placement into hot cooking oil.
[0010] In a first preferred embodiment, the vessel is effectively
dimensioned so that it can be placed into the hot oil of the deep
fryer while a vent remains above the top surface of the oil. A food
item is inserted into the cooking vessel to fit snuggly into the
base of the vessel such that it intimately contacts the interior
vessel walls. The vessel top remains open to act as the vent and
the vessel side walls are effectively tapered to permit ease of
food item removal after cooking.
[0011] Using a rack, the vessel is lowered into the deep fryer's
hot oil to an effective depth such that the food item is below the
surface of the oil while the vent remains above the top level of
the hot oil preventing the cooking oil from entering into the
vessel and directly contacting the food item. Due to the high heat
transfer characteristics inherent in the vessel, heat is
substantially instantaneously transferred from the hot oil through
the cooking vessel to the food item contained within.
[0012] The food item, which is in intimate contact with the cooking
vessel on all but its topside, starts frying nearly immediately.
Steam and hot vapors omitted from the food during the frying
process escape through the vent opening of the cooking vessel.
[0013] In a second preferred embodiment, a vessel top cap is added
to promote cooking of the top surface of the food item. Heat is
transferred from the sidewalls of the cooking vessel into the top
cap and onto the top surface of the food item. Openings in the top
cap act as vents to allow hot moisture and vapor to escape.
[0014] In a third preferred embodiment, the food item is steamed. A
small quantity of water is placed into the base of a steaming
vessel. The food item is inserted into a vented cooking chamber
which is then seated within the steaming vessel. The steaming
vessel is lowered into the hot cooking oil whereupon the water is
rapidly converted to steam. A cap is effectively positioned over
the food item to promote steam circulation in and around the food
item with eventual ventilation.
[0015] One advantage of the submersion barrier cooking of the
present invention is that the cooking vessel does not have to be
preheated because it is substantially instantly brought up to
cooking temperature when submerged into the hot cooking oil.
[0016] A second advantage of the present invention is that a food
item will be more evenly heated over its entire surface than that
achieved by non-deep fried methods while avoiding absorption of
unhealthy cooking oil inherent in traditional deep fried
cooking.
[0017] Still another advantage is the cost savings achieved in the
commercial environment, in that no additional special cooking
equipment is required other than a restaurant's existing deep fryer
and the vessel and rack of the present invention. The present
invention allows a restaurant to extend its cooking capabilities
without additional significant equipment purchases.
[0018] Other features and advantages of the present invention will
be apparent from the following more detailed description of the
preferred embodiments, taken in conjunction with the accompanying
drawings which illustrate, by way of example, the principles of the
invention.
BRIEF DESCRIPTION OF THE DRAWINGS
[0019] FIG. 1 is a perspective view of a first embodiment vessel
seated in its rack.
[0020] FIGS. 2 through 4 are cross sectional views of a first
embodiment vessel seated in its rack.
[0021] FIG. 5 is a perspective view of a first embodiment rack.
[0022] FIG. 6 is a perspective view of a top cap.
[0023] FIG. 7 is a cross sectional view of a top cap seated in a
vessel.
[0024] FIG. 8 is a cross sectional view of a top cap seated in a
vessel containing a step for positive top cap seating.
[0025] FIG. 9 is a cross sectional view of a spring applying
downward pressure to a top cap.
[0026] FIG. 10 is a cross sectional view of a flexible sheet
material used as an alternative to a top cap.
[0027] FIGS. 11 through 14 are perspective views of a pouch used as
a first alternative cooking vessel.
[0028] FIGS. 15 and 16 are perspective views of a rack containing a
pouch.
[0029] FIG. 17 is a cross sectional view of a swinging gate rack
containing a pouch submersed in cooking oil.
[0030] FIG. 18 is a perspective view of an open sided rack
containing a pouch.
[0031] FIGS. 19 through 21 are perspective views of a second
alternative cooking vessel.
[0032] FIG. 22 is a perspective view of a rack containing second
alternative cooking vessels.
[0033] FIGS. 23 through 25 are perspective views of a third
alternative cooking vessel.
[0034] FIG. 26 is a cross sectional view of a third alternative
cooking vessel.
[0035] FIGS. 27 and 28 are perspective views of a third alternative
cooking vessel for baking waffles on a stick.
[0036] FIGS. 29 through 31 are perspective views of vessels in a
rack used to bake waffles on a stick.
[0037] FIG. 32 is a perspective view of a vessel with a stick
retaining attachment used to bake waffles on a stick.
[0038] FIG. 33 is a perspective view of a third embodiment cooking
chamber.
[0039] FIG. 34 is a cross sectional view of a cooking chamber
contained within a steaming vessel.
DISCLOSURE OF INVENTION
[0040] Turning now to FIGS. 1-4, vessel sidewalls 6 form a vessel 2
having a round or oval horizontal cross section. Alternatively,
vessel sidewalls 6 may form vessel 2 having a horizontal cross
section of a predetermined geometric shape, for example,
rectangular, square, triangular and hexagonal, as required by food
item 10 physical characteristics.
[0041] Vessel sidewalls 6 form a constriction at a by, for example,
utilizing radius 28 to direct vessel superior sidewalls 12 outward.
Sidewalls 6 join, preferably seamlessly join, bottom surface 8. In
a preferred embodiment, in vertical cross section bottom surface 8
is rounded. However, bottom surface 8 may be any shape that will
effectively transfer heat to food item 10 as described below.
[0042] Vessel superior sidewalls 12 are preferably tapered outward
above radius 28 to permit easier access to and removal of food item
10 held in vessel food item containment area 14. Vessel superior
sidewalls 12 extend from vessel food item containment area 14 an
effective distance to prevent hot liquid cooking medium, for
example, oil 20 from entering food item containment area 14 when
vessel 2 is submersed into hot oil 20 as described below. Vessel
superior sidewalls 12 terminate in mounting flange 62, used to
support vessel 2 within rack 4. Preferably, food item 10 is
substantially similar in shape to vessel food item containment area
14, creating increased contact between food item 10 and cooking
vessel interior surface 42, thereby effectuating more effective
heat transfer.
[0043] Food item 10 comprises filler 16 encased by dough 18, for
example, pre-cooked meat or vegetable filling encased in a raw or
partially cooked dough wrapper. However, food item 10 is not
limited to dough encased items. Food item 10 is inserted into
vessel 2 so that it fits snuggly into vessel food item containment
area 14, preferably in intimate contact with cooking vessel
interior surface 42.
[0044] Prior to submersion, vessel 2 is supported by rack 4
utilizing mounting flange 62. Rack 4 may hold a single vessel 2 or
a plurality of vessels 2, thereby permitting simultaneous cooking
of multiple food items. The number of vessels 2 is limited only by
rack 4 design.
[0045] Rack 4 and vessel 2 are lowered into hot liquid, for
example, hot cooking oil 20 contained by a deep fryer (not shown)
to a sufficient depth such that food item containment area 14 and,
hence, food item 10 are below top surface 24 of hot cooking oil 20
to a depth sufficient to allow effective heat transfer from hot
cooking oil 20 through vessel food item containment area 14 to food
item 10 to fully cook food item 10. Hot cooking oil 20
substantially instantaneously raises the temperature of vessel food
item containment area 14 to an effective frying temperature. Vessel
top opening 22 serves as a vent and remains above hot cooking oil
top surface 24 an effective distance to prevent hot cooking oil 20
from coming into direct contact with food item 10.
[0046] Vessel 10 is formed of a material that substantially
instantaneously transfers heat from hot cooking oil 20 to produce
effective frying temperature at cooking vessel interior surface 42.
Examples of such materials are thin walled aluminum, copper,
aluminum alloy, copper alloy, gold, gold alloy, thin walled
stainless steel and combinations thereof. Thin walled stainless
steel is preferably about 0.030 to about 0.050 inches in thickness.
Due to the excellent heat transfer characteristics inherent in such
materials, heat is substantially instantaneously transferred from
hot cooking oil 20 through cooking vessel 2 to effectively fry food
item 10 held within. Food item 10, in substantially intimate
contact with food item containment area 14 on all but its top side
26, effectively immediately starts frying. Steam and hot vapors
(not shown), which may be omitted from food item 10 during the
frying process, escape through vessel top opening 22, which serves
as a vent.
[0047] Turning to FIG. 5, rack 4 is fabricated from, for example,
wire frame 54. Vessel support section 56 is attached at a first end
to handle 58 and at a second end to hanger 60. Hanger 60 rises
superior to support section 56 such that when engaged with a deep
fryer hanger rail (not shown), vessel food item containment area 14
is submerged in hot cooking oil 20 and handle 58 is not. Hanger 60
is also used to support rack 4 when rack 4 is suspended above hot
cooking oil 20 to permit drainage of hot cooking oil 20.
[0048] Vessel support section 56 comprises two superior
longitudinal members 66 separated by at least two cross members 64.
Cross members 64 support handle 58, hanger 60 and mounting flange
62 (FIG. 3). Optionally, to provide additional support for vessel
2, at least one vertical member 68 is attached to cross member 64
and lower cross member 70. At least one lower cross member 70
separates lower longitudinal members 72. Vertical member 68 and
lower longitudinal member 72 are dimensioned such that when vessel
mounting flange 62 engages longitudinal members 66 and cross
members 64, vessel 2 rests upon and is supported by at least one
lower longitudinal member 72.
[0049] In the embodiment described above, food item top side 26 is
difficult to practically cook and is therefore, best utilized, for
example, when food item top side 26 is precooked and needs only
finishing or does not need to be cooked.
[0050] Turning to FIGS. 6 and 7, to further promote the cooking of
food item top surface 30, in a second preferred embodiment,
removable top cap 32 is added to vessel 2. Top cap 32 fits snugly
into vessel 2 and simultaneously contacts food item 10 and superior
vessel side walls 12. Preferably, when vessel 2 is immersed, hot
cooking oil 20 covers at least a portion of superior vessel
sidewall 12. Optionally, as shown in FIG. 8, radius 28 (FIG. 2) is
replaced by step 27, which serves as a positive stop for top cap 32
and provides a visual demarcation for placement of food item top
surface 30.
[0051] Top cap 32 is fabricated from a material that will
substantially instantaneously transfer the heat from hot cooking
oil 20 (through superior vessel sidewalls 12) to create effective
frying temperature at top cap floor cooking surface 37. Top cap 32
is typically fabricated from the same material used to form vessel
2.
[0052] Top cap 32 comprises handle 34 attached to floor 36. Top cap
side walls 38 arise in a generally outward tapered manner from
floor 36 such that when top cap 32 is seated, top cap side walls 38
are in intimate contact with superior vessel sidewalls 12. Heat is
thereby transferred from hot cooking oil 20 through superior vessel
sidewalls 12 into top cap sidewalls 38 and floor 36 and thereafter
onto food item top surface 30. One or more optional top cap vents
40 allow hot moisture and vapor to escape.
[0053] In use, after food item 10 has cooked for an effective
period of time, cooking vessel 2 is removed from hot cooking oil
20. Top cap 32 is removed revealing fully cooked food item 10. Food
item 10 can now be removed from cooking vessel 2 using an
appropriate tool (not shown) or by turning cooking vessel 2 upside
down and tapping it on a solid surface (not shown), thereby causing
food item 2 to drop out. The outwardly tapered form of superior
vessel sidewalls 12 and sidewalls 6 aids in easy removal of food
item 10.
[0054] Optionally, rack 4 may be modified to apply downward
pressure, for example, pressure created by spring 39 to top cap 32,
to further insure tight, intimate contact between top cap 32 and
food item 10 and superior vessel side walls 12, thereby aiding in
conduction of maximum heat from superior vessel side walls 12
through top cap 32 to food item 10 (FIG. 9).
[0055] To improve cooking efficiency and to promote easy removal of
food item 10 after cooking, optionally, cooking vessel interior
surface 42 (FIG. 2) and top cap floor cooking surface 37 can be
sprayed with a non-stick coating, for example, cooking or vegetable
oil, or they may be manufactured with a non-stick coating, for
example PTFE (Teflon).
[0056] As shown in FIG. 10, an alternative to top cap 32 is to
utilize flexible sheet material 170 having a heat transfer rate of
an effective value that will substantially instantaneously transfer
the heat from hot oil 20 (through vessel 2) to create effective
frying temperature for food item 10. Flexible sheet material 170,
for example, a sheet of aluminum foil, is wrapped around food item
10 such that it overlaps itself and forms tail piece 172. Flexible
sheet material 170 may be formed into a strip and wrapped around
food item 10 leaving the ends of food item 10 unwrapped, or
alternatively, food item 10 may be completely encased within
flexible sheet material 170. Although encased, because flexible
sheet material 170 overlaps are not sealed, cooking vapors are free
to escape.
[0057] Sheet wrapped food item 174 is placed within food item
containment area 14 such that flexible sheet material 170 is in
intimate contact with cooking vessel interior surface 42. When
cooking is complete, sheet wrapped food item 174 may be easily
removed from cooking vessel 2 using tail piece 172.
[0058] A first alternative cooking vessel 2 is shown in FIGS.
11-14. Pouch 44 is fabricated from a material with a heat transfer
rate of an effective value to substantially instantaneously
transfer the heat from hot cooking oil 20 to create effective
frying temperature at food item 10, for example aluminum foil,
copper foil, aluminum alloy foil, copper alloy foil, gold foil,
gold alloy foil and combinations thereof. Pouch 44 comprises two
sealed sides 46, folded bottom 48 and open top 50. Sealed sides 46
are fabricated, for example, by welding (FIG. 11) or folding (FIG.
12). Optionally, bottom 48 may also be welded rather than
folded.
[0059] Food item 10 is placed into the bottom of pouch 44. Pouch 44
is compressed around food item 10 so as to come into intimate
contact with food item 10 while maintaining a viable pouch open top
50, (FIGS. 13 and 14). Using rack 52, pouch 44 with food item 10
inside is lowered into hot cooking oil to an effective depth that
insures food item 10 is completely below the surface level of the
hot cooking oil with pouch open top 50 remaining above the surface
of the hot cooking oil an effective distance to prevent entry of
hot cooking oil into pouch 44.
[0060] Shown in FIGS. 15-17, rack 52 is utilized to insure
effective positioning of pouch 44 in the hot cooking oil. Rack 52
supports pouch 44 in a substantially vertical position, thereby
maintaining pouch open top 50 above the surface of the hot cooking
oil. It is essential that the sealed integrity of pouch sealed
sides 46 and folded bottom 48 not be breached so that the hot
cooking oil cannot enter pouch 44 and come into direct contact with
food item 10.
[0061] To promote effective cooking of food item top side 26, pouch
44 is pressed together directly above food item 10 such that pouch
44 intimately contacts food item top side 26. Although pressed
together, pouch open top 50 must not be fully sealed so that hot
steam and other vapors created by rapidly cooking food item 10 can
vent while at the same time maintaining intimate contact with food
item 10. For example, pouch open top 50 may be sealed using an
interrupted seal, or alternatively, a vapor permeable seal, or a
pressed (letter) seal. Such a seal has the additional advantage of
maintaining food item 10 integrity during transit.
[0062] Rack 52 comprises, for example, wire frame 76. Swinging gate
support section 86 is attached at a first end to handle 78 and at a
second end to hanger 80. Hanger 80 rises superior to swinging gate
support section 76 such that when engaged with a deep fryer hanger
rail (not shown), pouch food item containment area 82 is submerged
in hot cooking oil 84 and handle 78 is not. Hanger 80 is also used
to support rack 52 when rack 52 is suspended above hot cooking oil
20 to permit drainage of hot cooking oil 20.
[0063] Swinging gate support section 86 comprises two longitudinal
members 88 separated by at least two cross members 90. Cross
members 90 support handle 78, hanger 80 and swinging gate 92 when
in the closed position. At least one vertical member 94 is attached
to cross member 90 and lower cross member 96. At least one lower
cross member 96 separates lower longitudinal members 98. Vertical
member 94 and lower longitudinal member 98 are dimensioned such
that when pouch food item containment area 82 engages lower
longitudinal member 98 and pouch open top 50 engages vertical
member 94, pouch 44 rests upon and is supported by at least one
lower longitudinal member 98 and pouch open top 50 remains above
the surface of hot cooking oil 84 an effective distance to prevent
hot cooking oil 84 from entering pouch 44.
[0064] Swinging gate 92 comprises hinged gate longitudinal member
100 and at least one gate cross member 102 attached thereto.
Optionally, gate cross member 102 is attached at its opposite end
to a non-hinged gate longitudinal member 104. Gate hinged
longitudinal member 100 is hingedly attached to longitudinal member
88 by hinge 106. Gate cross members 102 are effectively spaced such
that when swinging gate 92 is in its closed position, gate vertical
member 94 extends between gate cross members 102 and gate cross
members 102 effectively encase pouch 44 within rack 52, thereby
preventing pouch food item containment area 82 from floating above
hot cooking oil 84 (FIG. 14).
[0065] Alternatively, FIG. 18 displays rack 230 with no moving
parts, wherein pouch 44 is slid in from open side 232. Anti-float
member 234 is sized and located to overhang pouch foot item
containment area 82 to prevent pouch 44 from floating free when
submerged in hot cooking oil 84.
[0066] A second alternative cooking vessel 178 is shown in FIGS.
19-22. First 180 and second 182 cooking chamber half contain first
184 and second 186 food cavity, respectively. First 184 and second
186 food cavities are dimensioned such that when first 180 and
second 182 cooking chamber half are mated, first 184 and second 186
food cavity form food item containment area 200 of a predetermined
geometric form that intimately contacts a corresponding
predetermined food item geometric form.
[0067] Gasket 192, for example, a double rib or single rib gasket,
is incorporated into sides 188 and bottom 190 of first cooking
chamber half 180. Gasket 192 insures a liquid tight seal between
first 180 and second 182 cooking chamber halves to prevent hot
cooking oil from contacting food item 10. Cooking chamber top 194
remains unsealed to serve as a vent. Locking clamp 196 holds first
180 and second 182 chamber halves together after insertion of food
item 10 and maintains gasket 192 integrity.
[0068] One or more cooking vessels 178 are then seated into rack
198, dimensioned to accept cooking vessels 178 and thereafter
submersed into hot cooking oil for a predetermined period of time
to achieve effective cooking. The design of cooking vessel 178
allows for complete submersion of food item containment area 200
while maintaining a patent vent.
[0069] A third alternative cooking vessel 202 is shown in FIGS.
23-26. Vessel 202 comprises first 204 and second 206 cooking
chamber half, each having first 208 and second 210 food cavity,
respectively. First 208 and second 210 food cavities are
dimensioned such that when first 204 and second 206 cooking chamber
halves are mated, first 208 and second 210 food cavity form food
item containment area 212 having a predetermined geometric form
which will intimately contact a corresponding predetermined food
item geometric form. Fabricated into first 204 and second 206
cooking chamber halves are channels 216 located such that when
first 204 and second 206 cooking chamber halves are mated, vent 218
is created.
[0070] A flexible formed gasket 214 is permanently attached to
sides 220 and bottom 222 of first 204 and second 206 cooking
chamber halves, such that when in the open position, food item 10
may be inserted into food item containment area 212. In the closed
position, formed gasket 214 flexes outward allowing first 204 and
second 206 cooking chamber halves to mate. Gasket 214 insures a
liquid tight seal between first 204 and second 206 cooking chamber
halves to prevent hot cooking oil from contacting food item 10.
Mated first 204 and second 206 cooking chamber halves are locked in
place by lock clamp 224.
[0071] One or more cooking vessels 202 are then seated in rack 198
(FIG. 22), dimensioned to accept cooking vessels 202 and thereafter
submersed into hot cooking oil for a predetermined period of time
to achieve effective cooking. The design of cooking vessel 202
allows for complete submersion of food item containment area 212
while maintaining patent vent 218.
[0072] While the exemplars described above utilize pre-prepared
solid food items, the present invention is not limited to solid
food items. The present invention can also be used to bake batter
based foods such as, for example, waffles. FIGS. 27 and 28 display
third alternative cooking vessel 202 dimensioned to receive waffle
batter 207 through vent 218 to produce waffle on a stick 213. In
this vessel, lock clamp 224 may be, for example, free standing or
incorporated into rack 198 (FIG. 22). In this manner, the present
invention will bake batter based food items as effectively as a
conventional waffle iron (not shown).
[0073] Alternatively, referring to FIGS. 29-31, vessel 2 of the
first embodiment is fabricated as described above but with the
addition of a plurality of flutes 110, such that vessel 2 comprises
a vertical ribbed pattern, preferably a uniform vertical pattern of
substantially equal sized ribs 112. Preferably, ribs 112 taper
outwards as they move towards the top 114 of vessel 2.
[0074] Waffle batter 116 is poured into vessel 2 to a predetermined
height. Vessel 2 is lowered into hot cooking oil to an effective
depth such that batter 116 is below the surface of the hot cooking
oil an effective depth to achieve cooking, while open top 114 of
vessel 2 is above the surface of the hot cooking oil an effective
height to prevent hot cooking oil from entering vessel 2. An
optional top cap (not shown) may be employed to insure thorough
cooking of batter 116 top surface. Optional top cap is similar in
design to top cap 32 described above, but with the addition of an
orifice to permit passage of stick 122. In this manner, the present
invention will also bake batter based food items as effectively as
a conventional waffle iron (not shown).
[0075] The present invention has significant advantages in making
waffles over conventional waffle iron methods. Cooking vessel 2
does not need to be preheated because vessel 2 will be
substantially instantly brought up to baking temperature when it is
submerged into the hot cooking oil. Also, waffle 134 will be more
evenly heated over its entire surface than in a conventional
electrically heated waffle iron. Additionally, no special cooking
equipment is required other than an existing deep fryer (not shown)
and rack 118.
[0076] Rack 118 comprises the features of rack 4 as described above
but with the addition of swinging gate 120 utilized to hold stick
122 in batter 116 prior to cooking. Swinging gate 120 comprises an
upper hinged gate longitudinal member 124, a lower hinged gate
longitudinal member 125 to which is attached first half 131 of
stick retaining member 126, and a sliding longitudinal member 127
to which is attached second half 133 of stick retaining member 126.
Spring 135 mounted on upper hinged gate longitudinal member 124
presses stick retaining member second half 133 into stick retaining
member first half 131, thereby forming stick retaining member
126.
[0077] Gate lifting handle 128 is attached to hinged sliding
longitudinal member 127 and is used to both raise and lower
swinging gate 120 and to separate first 131 and second 133 half of
stick retaining member 126 for insertion of stick 122 between them.
In its resting state, spring 135 forces first 131 and second 133
halves together, thereby engaging stick 122.
[0078] Upper hinged gate longitudinal member 124 is hingedly
attached to longitudinal member 62 by hinge 132. Stick retaining
members 126 are effectively spaced and of predetermined length such
that when swinging gate 120 is in its closed position, stick
retaining member 126 retains stick 122 substantially vertically
within batter 116 at a predetermined location. Once waffle 134 has
finished baking, stick retaining member 126 is disengaged from
stick 122, gate 120 is swung open and stick 122 and waffle 134 are
removed as a unit from vessel 2. The resulting "waffle on a stick"
is ready for consumption.
[0079] Alternatively, shown in FIG. 32, vessel 2 may have a stick
retaining attachment member 164, for example, a grip notch or clip,
fabricated into vessel 2 bottom. In this manner, stick 122 is
inserted into attachment member 164 prior to addition of waffle
batter 116. Standard rack 4 may then be utilized, thereby avoiding
the expense of a specialty rack.
[0080] In a third embodiment, the present invention is utilized to
steam food. Referring to FIGS. 33 and 34, a predetermined quantity
of water sufficient to produce an effective amount of steam is
placed into water chamber 156 of steaming vessel 140. Steaming
vessel 140 may be, for example, vessel 2 of the first embodiment
described above.
[0081] Food item 142 is placed into cooking chamber 144. Cooking
chamber 144 comprises, for example, a generally tub shaped lower
section 148 and mating cover 150. Lower section 148 and cover 150
both contain at least one vent 152 to allow steam to enter and
exit, respectively. Cover 150 is optionally hingedly attached to
lower section 148 and may contain optional handle 154 to allow easy
removal of cooking chamber 144 from steaming vessel 140 and to
permit convenient opening of cover 150.
[0082] Cooking chamber 144 is placed within steaming vessel 140.
Cooking chamber 144 is dimensioned such that when fully seated into
steaming vessel 140, water chamber 156 is created below fully
seated cooking chamber 144. It is essential that air space 158
remain between cooking chamber 144 and water surface 160 to permit
formation of steam without immersing food item 142 in water
162.
[0083] Cooking chamber 144 is fabricated such that steam is allowed
to enter without permitting food item 142 to come into contact with
steaming vessel 140. Cooking chamber 144 may be fabricated, for
example, from wire mesh, perforated solid or combinations thereof.
However, cover 150 must be fabricated from a material, for example
perforated solid material, that allows steam to escape at a slow
enough rate to maintain sufficient steam within cooking chamber 144
to effectively steam food item 142.
[0084] Steaming vessel 140 is lowered into hot cooking oil 146
utilizing, for example, rack 4 as described above, whereupon water
162 is rapidly converted to steam as the steaming vessel is heated
by hot cooking oil 146. Preferably, cooking oil 146 is heated to
between about 350 to about 400.degree. f. Steaming vessel 140 may
be detachable from rack 4 or it may be fixedly attached to rack 4
during rack 4 fabrication.
[0085] Preferably, cooking chamber lower section 148 is dimensioned
to allow food items 142 to fit loosely, which along with vented
mating cover 150 promotes steam circulation in and around food
items 142 and eventual ventilation to the atmosphere.
[0086] This, third (steam) embodiment of the present invention
allows a commercial establishment, for example, a restaurant, to
extend its cooking capabilities without a significant additional
equipment purchase.
[0087] Although the present invention has been described in
connection with specific examples and embodiments, those skilled in
the art will recognize that the present invention is capable of
other variations and modifications within its scope. These examples
and embodiments are intended as typical of, rather than in any way
limiting on, the scope of the present invention as presented in the
appended claims.
* * * * *