U.S. patent application number 14/293127 was filed with the patent office on 2014-09-18 for chicken ring cooking device and method.
This patent application is currently assigned to Restaurant Technology, Inc.. The applicant listed for this patent is Restaurant Technology, Inc.. Invention is credited to Manuel Calzada, Henry T. Ewald, Paul G. Simmons.
Application Number | 20140272060 14/293127 |
Document ID | / |
Family ID | 40998569 |
Filed Date | 2014-09-18 |
United States Patent
Application |
20140272060 |
Kind Code |
A1 |
Calzada; Manuel ; et
al. |
September 18, 2014 |
Chicken Ring Cooking Device and Method
Abstract
A commercial cooking apparatus is provided for simultaneous
steaming and two-sided grilling of food items having non-uniform
thickness and/or variations in nominal thickness. The apparatus
includes a compressible, heat-resistant ring member, and optionally
a flexible, non-stick, heat-resistant film material associated with
the ring member to form a cavity defined by the inner perimeter of
the ring member. A cooking method is also disclosed, wherein a food
item and a quantity of water are introduced into the cavity, and
the food item is simultaneously cooked by the heated upper and
lower platens of a conventional clamshell grill or similar
apparatus and by steam generated by heating the water.
Inventors: |
Calzada; Manuel; (Rolling
Meadows, IL) ; Ewald; Henry T.; (Oracle, AZ) ;
Simmons; Paul G.; (Glen Ellyn, IL) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Restaurant Technology, Inc. |
Oak Brook |
IL |
US |
|
|
Assignee: |
Restaurant Technology, Inc.
Oak Brook
IL
|
Family ID: |
40998569 |
Appl. No.: |
14/293127 |
Filed: |
June 2, 2014 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
12072339 |
Feb 26, 2008 |
8739692 |
|
|
14293127 |
|
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Current U.S.
Class: |
426/510 ;
426/523 |
Current CPC
Class: |
A23L 5/10 20160801; A23L
5/15 20160801; A23L 5/13 20160801; A47J 37/0611 20130101 |
Class at
Publication: |
426/510 ;
426/523 |
International
Class: |
A47J 37/06 20060101
A47J037/06; A23L 1/01 20060101 A23L001/01 |
Claims
1. A method for cooking a solid food item, with a compressible,
heat-resistant ring member having a bottom, a top, and an inner
perimeter defining an area sufficient to contain a food item to be
cooked and with a lower cooking surface and an upper cooking
surface, comprising: placing the bottom of the ring member on the
lower cooking surface to form a cavity defined by the lower cooking
surface and the inner perimeter; introducing the solid food item
into the cavity so that a portion of the food item contacts the
lower cooking surface; placing the upper cooking surface in contact
with an upper portion of the food item and in contact with the top
of the ring member to at least substantially enclose the cavity;
and cooking the food item with heat from the upper and lower
cooking surfaces.
2. The method of claim 1, wherein the upper and lower cooking
surfaces each comprise a respective upper and lower cooking platen
and further comprising heating the upper and lower cooking platens
to heat the upper and lower cooking surfaces.
3. The method of claim 1, wherein the upper and lower cooking
surfaces each comprise a respective upper and lower cooking platen,
the upper and lower cooking surfaces being defined by respective
cooking surfaces of the upper and lower cooking platens.
4. The method of claim 1, the lower cooking surface comprising a
top side of a flexible, non-stick, heat resistant film
material.
5. The method of claim 4, the upper cooking surface comprising a
bottom side of a flexible, non-stick, heat resistant film
material.
6. The method of claim 1, further comprising: introducing water
into the cavity; heating the water with heat from the lower cooking
surface to produce steam, and steaming the food item with the
steam.
7. The method of claim 6, further comprising substantially
retaining the water and steam within the cavity.
8. The method of claim 7, further comprising retaining the steam
within the cavity at a gauge pressure of from about 0.5 psig to
about 3.0 psig.
9. The method of claim 1, wherein the food item and ring member
have different uncompressed heights, and the method further
comprises dosing a heated upper platen onto a top face of the ring
member and the food item comprises compressing the height of the
taller of the food item and ring member to a height less than or
equal to the uncompressed height of the shorter of the food item
and ring member.
10. The method of claim 9, said compressing the height comprising
compressing the height of the ring member to a height less than or
equal to the uncompressed height of the food item and being
performed when the food item is in an at least partially frozen
state.
11. The method of claim 1, further comprising applying compression
force to the ring member to reduce the height of the ring member by
about 10% to about 50% per 2 psi of compression force applied.
12. A method for simultaneous steaming and two-sided grilling of a
food item with heated upper and lower platens with a compressible,
heat-resistant ring member having a bottom, a top, and an inner
perimeter, comprising: disposing the bottom of the ring member in
contact with the heated lower platen to form a cavity defined by
the heated lower platen and the inner perimeter of the ring member
for containing a food item to be cooked; introducing the food item
into the cavity; contacting the ring member and the food item with
the upper heated platen; and cooking the food item with heat from
the heated platens.
13. The method of claim 12, further comprising: adding water to the
cavity; heating the water with heat from the heated lower platen to
produce steam; and steaming the food item with the steam.
14. The method of claim 13, further comprising substantially
retaining the water and steam within the cavity.
15. The method of claim 14, further comprising retaining the steam
within the cavity at a gauge pressure of from about 0.5 psig to
about 3.0 psig.
16. The method of claim 12, the food item and ring member having
different uncompressed heights, and said dosing the heated upper
platen onto the ring member and the food item comprising
compressing the height of the taller of the food item and ring
member to a height less than or equal to the uncompressed height of
the shorter of the food item and ring member.
17. The method of claim 16, said compressing the height comprising
compressing the height of the ring member to a height less than or
equal to the uncompressed height of the food item and being
performed when the food item is in an at least partially frozen
state.
18. The method of claim 12, further comprising applying compression
force to the ring member to reduce the height of the ring member by
about 10% to about 50% per 2 psi of compression force applied.
19. A method for cooking a food item, with a compressible,
heat-resistant ring member defining an inner perimeter of an area
sufficient to contain the food item to be cooked with a lower
cooking surface and an upper cooking surface, comprising: placing
the bottom of the ring member on the lower cooking surface to form
a cavity defined by the lower cooking surface and the inner
perimeter; introducing the food item into the cavity that rests on
the lower cooking surface; placing the upper cooking surface in
contact with a top face of the food item and in association with
the top face of the ring member to at least substantially enclose
the cavity; and cooking the food item with heat from the upper and
lower cooking surfaces.
20. The method of claim 19 further comprising compressing the ring
member during cooking to reduce the height of the ring member by at
least 10% of its uncompressed height.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application is a division of U.S. application Ser. No.
12/072,339, filed on Feb. 26, 2008, pending, the entire disclosure
of which is hereby expressly incorporated by reference.
FIELD OF THE INVENTION
[0002] The present invention relates to cooking devices and methods
of cooking food items, and more particularly to cooking food items
having non-uniform thickness and variations in nominal thickness,
on conventional clamshell grills or similar appliances.
BACKGROUND OF THE INVENTION
[0003] Food items of non-uniform thickness can present problems for
uniform and efficient cooking, particularly for a commercial
restaurant where large numbers of such food items need to be cooked
efficiently and uniformly.
[0004] Enclosures adapted for simultaneous steaming and grilling of
such food items on a platen surface have been employed. In
particular, has been known to cook one or more food items on a
heated platen located under an enclosure assembly having a cover,
with a small water container mounted on the cover for dripping
water onto the platen surface. The water produces steam, which
cooks the thinner portions of the food items not in direct contact
with the heated platen. However, such an assembly is only adapted
for one-sided grilling, and so the food items must be turned over
typically about halfway through the cooking process to permit
grilling on the opposite side. This method of cooking such food
items requires substantial labor and time.
[0005] An efficient, practical and economical device and method for
the simultaneous steaming and two-sided grilling, such as on a
clamshell grill, of food items, including those that have
substantial variations in thickness, and of food items having
variations in nominal thickness from one food item to another is
needed.
[0006] A need exists for a cooking device and method for
simultaneous steaming and two-sided grilling on a flat platen grill
of food items having non-uniform thickness and variations in
nominal thickness from one food item to the next.
BRIEF SUMMARY OF THE INVENTION
[0007] In accordance with one aspect of the invention, an apparatus
for heating and/or cooking a food item having a non-uniform
thickness is provided. As used herein, unless otherwise specified,
the term "cooking" includes heating a food product that has been
previously cooked. The apparatus includes a compressible,
heat-resistant ring member that defines an inner perimeter which
surrounds an area sufficient to contain a food item to be cooked.
The apparatus may further include a flexible, non-stick,
heat-resistant film material associated with the ring member to
form a cavity within the inner perimeter of the ring member. A food
item can be placed on top of the flexible, non-stick,
heat-resistant film material within the cavity. The film material
may be a single sheet of material. The film material defines, in
conjunction with the ring member, a cavity within the inner
perimeter of the ring member. The film material may comprise an
upper and lower sheet wherein the lower sheet defines the lower
portion of the cavity within the inner perimeter of the ring
member, thereby defining a volume into which a food item or items
can be placed. The upper sheet may be associated with the ring
member in a variety of ways. For example, the upper sheet may be
draped over the ring member. Alternatively, the upper sheet of the
film material may be mounted to a heated upper platen of, for
example, a clamshell grill type apparatus.
[0008] Typically, it is desirable that the cavity in conjunction
with the upper platen of a clamshell grill type apparatus will be
able to retain water and steam created by heating water contained
in the cavity, such as up to a pressure of from about 0.5 to about
3.0 psig (pounds per square inch gauge pressure) and any value or
range in that range, including, for example, 1 psig, a range of
about 0.75 to about 1.5 psig and 2 psig.
[0009] The outer material of the heat-resistant ring member may be
the same or different from the internal material of the ring
member. The outer surface of the ring member may be a non-stick
heat-resistant material.
[0010] The ring member may be made in whole or in part of high
temperature resistant silicone rubber or a material such as PTFE
(polytetrafluoroethylene).
[0011] In accordance with another aspect of the present invention
the ring member is a solid unitary compressible body. In another
embodiment, the ring member may include a compressible sleeve
around a metal core. In still another embodiment, the ring member
may comprise a hollow compressible tube.
[0012] In accordance with another aspect of the present invention,
the apparatus may include only a compressible, heat-resistant ring
member. Typically, such a ring member will have a compressibility
in the operating height range (uncompressed height to compressed
height when cooking food) in the range of from about 10% to about
50% height reduction per 2 pounds per square inch of compression
force applied to the ring member. While the uncompressed height of
the ring member can be as desired, a typical height range for many
cooking food items, such as boneless chicken breasts, will be in
the range of from about 1 1/2 to about 3/8 inches. In addition, the
ring member may be solid or hollow.
[0013] Typically, the ring member is formed of compressible,
heat-resistant material. In one embodiment, the ring member may
comprise a sleeve of compressible, heat-resistant material that is
disposed around a core metal ring. In accordance with another
embodiment, the ring member comprises a rube of compressible
heat-resistant material and may have either a solid or a hollow
core. The ring member can have a cross-sectional shape as desired,
and may be, for example, generally circular, oval, rectangular,
octagonal or triangular.
[0014] In accordance with still another aspect of the present
invention, a method for the simultaneous steaming and grilling of a
food item having a non-uniform thickness is provided. The food item
to be steamed and grilled may be uncooked, partially cooked,
completely cooked, frozen, unfrozen, and at any desired initial
temperature. Thus, further cooking or heating of an already cooked
food item is contemplated. The method includes providing a
compressible heat-resistant ring member defining an inner perimeter
around an area sufficient to contain the food item to be cooked,
covering at least a portion of the ring member with a flexible,
non-stick, heat-resistant film material to form a cavity defined by
the inner perimeter of the ring member and the flexible, non-stick,
heat-resistant film material for containing the food item to be
cooked, introducing the food item into the cavity, disposing a
bottom face of the ring member and the film material in contact
with the heated lower platen, dosing the heated upper platen onto a
top surface of the ring member and the food item and cooking the
food item with hear from the upper and lower heated platens. This
results in two-sided and complete cooking of the food item which
may have an irregular shape. The method may further include
introducing water into the cavity and heating the water with heat
from the heated lower platen to produce steam. This can result in
the cooking of the entire food item including the portions of the
food item that do not receive heat by conduction from the heated
platens.
[0015] In accordance with another aspect of the method of the
invention, the food item and the ring member are compressed to
different degrees and the method further includes dosing the heated
upper platen onto the ring member and the food item to compress the
height of the taller of the food item and the ring member to a
height less than or equal to the uncompressed height of the shorter
of the food item and the ring member. Typically, the uncompressed
height of the ring member may be greater than the uncompressed
height of the food item, and when compressed, the height of the
ring is equal to or less than the maximum height of the compressed
food item. This is because some food items have an irregular height
and/or are relatively uncompressible to a significant degree,
whereas the compressibility of the compressible ring member can be
as desired by selecting an appropriate material or materials for
construction of the compressible ring member.
[0016] In accordance with one aspect of the present invention an
apparatus for simultaneous steaming and two-sided grilling of a
food item having non-uniform thickness includes a compressible,
heat-resistant ring member and flexible, non-stick, heat-resistant
film material associated with the ring member to form a cavity for
cooking the food item between heated upper and lower platens of a
clamshell grill or similar apparatus. The film material may be a
polymeric sheet material comprising PTFE, which may be pure or
manipulated PTFE, typically having a thickness of about 0.0045
inches or less. More typically, the film material is a
gas-permeable and liquid-impermeable material which may be expanded
or dispersion-polymerized PTFE. The film material may be in the
form of a single sheet or two or more sheets, and preferably covers
the top and/or bottom face of the ring member. A bottom sheet may
define a volume containing the ring member or defined within the
inner perimeter of the ring member. A top sheet may be mounted to
the upper platen. Preferably, the cavity is adapted to hold water,
and when the upper platen is dosed onto the apparatus, the cavity
preferably retains steam.
[0017] In accordance with yet another aspect of the present
invention, a method of cooking a food item having non-uniform
thickness includes introducing a food item into the cavity of a
compressible ring member in accordance with the present invention
disposed in a clamshell grill, dosing the upper platen of the
clamshell grill, and cooking the food item inside the cavity. The
method may further include providing the compressible ring member
having a height greater than the height of the food item, applying
a compressive force to the compressible ring member, such as from
the upper platen of the clamshell grill in an amount sufficient to
reduce the height of the compressible ring member to the maximum
height of the food item (which may also be somewhat compressed).
The food item can be any type of food, and typically will be a
solid or semi-solid, and may be a meat item. Especially preferred
types of food items are those having an irregular shape including
height, such as a boneless chicken breast, for example.
[0018] In accordance with another aspect of a method of the present
invention, a quantity of water is introduced into the cavity with
the food item. When the cavity is dosed, thicker portions of the
food item are cooked by contact with the hot platens or film
material, and thinner portions are cooked by steam generated by
heating the water.
[0019] In accordance with another aspect of a method of the present
invention, at least the ring member, and preferably both the ring
member and the food item, are compressed by a force from the upper
platen during heating. Typically, for most types of food, the ring
member will be compressed more than the food item, although for
foods that are soft or semi-solid the food may be compressed more
than the ring member for a given force. In such case, the food item
can have a greater uncompressed height than the uncompressed ring
member to help ensure two-sided cooking of the food item.
BRIEF DESCRIPTION OF THE DRAWINGS
[0020] FIG. 1 is a perspective view of a ring member in accordance
with the invention.
[0021] FIG. 2 is a perspective view of the ring member of FIG. 1
disposed on a lower heated platen of a clamshell grill.
[0022] FIG. 3 is a perspective view of shell grill closed onto the
ring member of FIG. 1.
[0023] FIG. 4 is a front sectional illustration of a method of
cooking a chicken breast in the ring member of FIG. 1 disposed
between heated platens of a clamshell grill.
[0024] FIG. 5 is a perspective view of the ring member of FIG. 1
covered by a lower release sheet and disposed on the lower heated
platen of a clamshell grill, and an upper release sheet mounted to
the upper platen of the clamshell grill.
[0025] FIG. 6 is a perspective view of a clamshell grill with an
upper release sheet closed onto a ring member covered by a lower
release sheet.
[0026] FIG. 7 is a front sectional illustration of a method of
cooking a chicken breast in a clamshell grill using the ring member
shown in FIG. 5.
[0027] FIG. 8 is a perspective illustration of an alternative
method of covering the ring member with a lower release sheet.
[0028] FIG. 9 is a perspective view of the covered ring member
illustrated in FIG. 8.
[0029] FIG. 10 is a front sectional view of the covered ring member
shown in FIG. 9.
[0030] FIG. 11 is a front sectional illustration of a method of
cooking a chicken breast in a clamshell grill using the covered
ring member shown in FIG. 9.
[0031] FIG. 12 is a perspective illustration of a method of
covering the bottom and top of a ring member with a single release
sheet.
[0032] FIG. 13 is a perspective view of the covered ring member
illustrated in FIG. 12.
[0033] FIG. 14 is a front sectional view of the covered ring member
shown in FIG. 13.
[0034] FIG. 15 is a front sectional illustration of a method of
cooking a chicken breast in a clamshell grill using the covered
ring member shown in FIG. 13.
[0035] FIG. 16 is a perspective illustration of an alternative
method of covering the bottom and top of a ring member with a
single release sheet.
[0036] FIG. 17 is a front sectional illustration of the alternative
method of covering a ring member illustrated in FIG. 16.
[0037] FIG. 18 is a front sectional illustration of a method of
cooking a chicken breast in a clamshell grill using the covered
ring member illustrated in FIGS. 16-17.
[0038] FIG. 19 is a perspective view of an array of ring members
for a ring assembly in accordance with the present invention.
[0039] FIG. 20a is a front sectional view of an alternative
embodiment of a ring member composed of a compressible tube with a
metal core.
[0040] FIG. 20b is a front sectional view of an alternative
embodiment of a ring member composed of a compressible tube with a
hollow core,
[0041] FIG. 21a is a perspective view of an alternative embodiment
of a ring member having a seam.
[0042] FIG. 21b is a plan view of the alternative embodiment of a
ring member having a compressible tube and stiff core, wherein the
compressible tube is continuous, but the stiff core is
discontinuous, being interrupted by a small gap.
[0043] FIG. 22 is an illustration of a preferred cooking method in
which both a chicken breast and ring member are compressed by a
force from a heated upper platen onto a heated lower platen,
whether the chicken breast is (a) taller than, (b) shorter than, or
(c) the same height as the ring member.
DETAILED DESCRIPTION OF THE INVENTION
[0044] Systems for achieving faster and more uniform cooking of
food items having non-uniform thickness and/or variations in
nominal thickness by simultaneous two-sided grilling and steaming
are described in this section. In particular, "chicken ring"
cooking systems and methods in accordance with the invention are
illustrated in FIGS. 1-22. Although the illustrated embodiments
described below relate to systems and methods for cooking chicken
breasts, the present invention is not intended to be so limited,
and applies equally to systems and methods for heating and/or
cooking other food items having non-uniform thickness and/or
variations in nominal thickness, such as other cuts or types of
meat, mushrooms, vegetable matter or the like, regardless of food
type.
[0045] Referring to FIG. 1, an open (i.e., uncovered) chicken ring
10 in accordance with the present invention is shown. The chicken
ring 10 is composed of a compressible ring member 12. In the
embodiments illustrated in the Figures, the chicken ring 10 is in
the overall general shape of a rectangle with rounded corners, but
it will be appreciated that other shapes may be utilized or better
suited to the shape of food items to be cooked or other parameters
of a particular cooking system. With this understanding, the term
"ring" is used to indicate a structure with an outer perimeter and
an inner perimeter defining an interior area, but is not intended
to be limited to structures having rounded outer and inner
perimeters.
[0046] As shown in FIGS. 2-4, open chicken ring 10 may be used to
cook a chicken breast B on a conventional clamshell grill 14,
having a heated lower platen 16 and a heated upper platen 18.
Referring to FIG. 2, ring member 12 may be placed on the surface of
heated lower platen 16 to form a cavity 20 defined by inner
perimeter 12c of ring member 12. A chicken breast B and quantity of
water W may be introduced into cavity 20, in direct contact with
heated lower platen 16. Upper platen 18 may then be closed onto
ring member 12 and chicken breast B, either manually by using the
handle 22, or by automatic device (not shown), such as a motor or
hydraulic mechanism, yielding the arrangement shown in FIG. 3.
Turning to FIG. 4, a sectional view of the arrangement shown in
FIG. 3, one sees that cavity 20 is bounded on all sides by the
inner perimeter of ring member 12, and below and above by heated
platens 16 and 18. Cavity 20 thus retains steam generated when
quantity of water W is heated. This steam cooks thinner portions B'
of chicken breast B not in direct contact with either heated
platen, while direct heat from the platens grills the thicker
portions of chicken breast B from above and below. In this manner,
even cooking of chicken breast B may be achieved more quickly than
by the known method of simultaneous steaming and one-sided
grilling.
[0047] In other embodiments, chicken ring 10 covered by flexible,
non-stick release sheet material is used to cook chicken breast B
on a conventional clamshell grill.
[0048] Referring to FIGS, 5-7, ring member 12 is covered by a lower
release sheet 24 and an upper release sheet 26. As shown in FIG. 5,
lower release sheet 24 may be laid on top of ring member 12 to line
the bottom and sides of cavity 20, and chicken breast B and
quantity of water W may be introduced into cavity 20. Upper release
sheet 26 is preferably mounted in intimate contact with upper
platen 18, as in FIG. 5, so that cavity 20 is substantially closed
by release sheets 24 and 26 when upper platen 18 is lowered onto
chicken ring 10. More preferably, upper release sheet 26 is mounted
to upper platen 18 by a retention assembly 28, composed of nested
outer and inner frames 30 and 32, respectively, and spring
mechanisms 34. Spring mechanisms 34 may be attached to pins 36 on
outer frame 30 and the sides of upper platen 18, thereby providing
tension between nested outer and inner frames 30 and 32 and upper
platen 18. Upper release sheet 26 is thus retained in intimate
contact with the heated surface of upper platen 18. Alternatively,
in a method not illustrated, upper release sheet 26 may be simply
laid on top of chicken breast B and lower release sheet 24 to
substantially close cavity 20 before clamshell grill 14 is
closed.
[0049] FIG. 6 is a perspective view of clamshell grill 14 closed
onto covered chicken ring 10 shown in FIG. 5.
[0050] FIG. 7 is a front sectional illustration of a method of
cooking a chicken breast in clamshell grill 14 using the covered
chicken ring 10 shown in FIG, 5. As in the open chicken ring
cooking method, the thicker portions of chicken breast B are cooked
by two-sided grilling while the thinner portions B' are
simultaneously steamed by steam generated from the quantity of
water W.
[0051] FIGS. 8-11 illustrate an alternative embodiment of covered
chicken ring 10, Referring to FIG, 8, ring member 12 may be laid on
top of lower release sheet 24, and the edges of lower release sheet
24 may be wrapped over the outer periphery of ring member 12, as
indicated by arrows C-F, to cover the bottom face and outer
periphery of ring member 12. FIGS. 9-10 are perspective and front
sectional views, respectively, of covered chicken ring 10 so
assembled. As shown, chicken breast B and quantity of water W are
introduced into cavity 20 before lower release sheet 24 is wrapped
over ring member 12, but they may be introduced at any time before
clamshell grill 14 is closed onto chicken ring 10. FIG. 11 is a
front sectional illustration of a method of simultaneous steaming
and two-sided grilling of chicken breast B between heated platens
16 and 18 using alternative covered chicken ring 10 shown in FIGS.
9-10.
[0052] Alternatively, a single release sheet may cover the bottom
face 12a and top face 12b of ring member 12. Referring to FIG. 12,
ring member 12 may be laid on top of a bottom portion 38a of single
release sheet 38, and chicken breast B and quantity of water W may
be introduced into resulting cavity 20. The bottom portion 38a of
single release sheet 38 may then be wrapped over the outer
periphery 12d of ring member 12 as indicated by arrows C-F, and the
narrower top portion 38b of single release sheet 38 folded over top
face 12b of ring member 12 as indicated by arrow G. Closed chicken
ring 10 so assembled is shown in FIG. 13 in a perspective view, and
in FIG. 14 in a front sectional view. FIG. 15 is a front sectional
illustration of a method of simultaneous steaming and two-sided
grilling of chicken breast B between heated platens 16 and 18 using
closed chicken ring 10 shown in FIGS. 13-14. As shown, single
release sheet 38 is "tailored" to cover ring member 12, having a
wider bottom portion 38a for covering the bottom 12a and outer
periphery 12d of ring member 12, and a narrower top portion 38b for
covering the top of ring member 12. However, the skilled
practitioner will understand that rectangular single release sheet
38 will also suffice, though it may result in increased use of
material not needed to cover ring member 12.
[0053] Referring to FIG. 16, an alternative method of covering
bottom face 12a and top face 12b of ring member 12 with single
release sheet 38 is illustrated. In this embodiment, bottom portion
38a of single release sheet 38 may be laid on top of ring member 12
to line cavity 20 defined by the inner perimeter of ring member 12,
into which cavity chicken breast B and quantity of water W may be
introduced. Next, the top portion 38b of single release sheet 38
may be folded to cover top face 12b of ring member 12, as indicated
by arrow G. FIG. 17 is a front sectional illustration of the
assembly method illustrated in FIG. 16. FIG. 18 is an illustration
of a method of simultaneous steaming and two-sided grilling of
chicken breast B between heated platens 16 and 18 using covered
chicken ring 10 so assembled.
[0054] Release sheet material suitable for use in the present
invention is flexible, non-stick, heat-resistant film material,
such as pure or modified PTFE film material available from
Saint-Gobain Performance Plastics Corporation ("St. Gobain"), or
similar material. Preferably, the release sheet material is also a
gas-permeable (i.e., permeable by gases including vapors) and
liquid-impermeable material, such as dispersion-polymerized or
expanded PTFE commonly known and used in industry. Although release
sheet material suitable for the proposed invention is not limited
to any particular initial shape, such material is typically
available in the form of flat rectangular sheets. This form is well
suited to upper release sheet 26 mounted to flat upper platen 18.
However, when disposed in association with ring member 12 as
depicted in FIGS. 1-4, lower release sheet 24 or single release
sheet 38 in this form will inevitably be bunched and/or folded over
itself at some portions of its area. To the extent feasible, a
single or lower release sheet is preferably mounted in such a way
that its bunched or folded portions are located away from the "hot"
areas defined by the inner perimeter of ring member 12, through
which heat flows from heated lower platen 16 or heated upper platen
18 into chicken breast B. By keeping the hot areas of the release
sheet material substantially smooth and flat, intimate heat
transfer contact between lower release sheet 24 and lower platen 16
or between single release sheet 38 and platens 16 and 18 is
achieved where it is most desirable.
[0055] In another embodiment, a chicken ring assembly comprises an
array 40 of ring members 12, as depicted in FIG. 19. Each ring
member 12 may form part of an individual chicken ring 10 as
described in any of the previous embodiments. The array 40 of ring
members 12 may be unitary or a modular assembly of individual ring
members 12.
[0056] Ring member 12 comprises a material that is compressible,
resistant to cooking temperatures such as up to about 425.degree.
F., and more preferably up to about 475.degree. F. or higher, and
preferably non-stick. Any such material can be used that provides
the desired characteristics. The material may be, for example, a
silicone rubber, urethane rubber, fluoropolymer or similar
polymeric material. Where it is desired that ring member 12
substantially retain its shape, it may comprise a compressible tube
42 with a stiff core 44 made of metal or other sufficiently stiff
material, as illustrated in cross-sectional view in FIG. 20a.
Alternatively, referring to the cross-sectional view shown in FIG.
20b, ring member 12 may comprise compressible tube 42 with a hollow
core 46, especially where enhanced compressibility is desired. For
good steam retention during cooking, ring member 12 is preferably
continuous at least at its outer periphery. It may, for example, be
joined at a seam 48, as shown in perspective view in FIG. 21a. Seam
48 may be formed by the application of a suitable adhesive, heat,
or any other appropriate sealing means or method. On the other
hand, when ring member 12 includes metal core 44, it is not
important that core 44 be continuous. For example, compressible
tube 42 may be joined at seam 48, while core 44 may be a
substantially closed but discontinuous loop of stiff material
interrupted by a small gap 50, as indicated in FIG. 21b.
[0057] A preferred cooking method in accordance with the present
invention is now described. Chicken ring 10 according to any of the
previously described embodiments is laid on heated lower platen 16,
chicken breast B and quantity of water W are introduced into cavity
20, and heated upper platen 18 is closed onto ring 10, creating an
arrangement as depicted in any of FIG. 4, 7, 11, 15 or 18 in front
sectional view. A substantial area of the top and bottom faces of
chicken breast B is then heated in direct contact with the release
sheet material or platen surfaces, while the sides and thinner
portions of breast B not in direct contact with the release sheet
material or a platen surface are heated by steam generated from the
quantity of water W, which steam is substantially retained within
cavity 20. A desired amount of water is introduced before closing
the upper platen by any suitable method, such as with a measuring
cup, for example. Typically, the desired amount of water will be
about 1/16 to 1/4 cup (0.5 to about 2 ounces) and preferably about
1/8 cup (1 fluid ounce) for a chicken breast weighing about 4
ounces with a chicken ring that has an enclosed volume when
compressed and in use of about 4-5 cubic inches, or for a larger
ring that accommodates four about-4-ounce chicken breasts about 18
cubic inches. By eliminating the need to turn over the chicken
breast about hallway through the cooking process and by cooking
both sides at once, the foregoing cooking method achieves greatly
reduced cooking times over the prior art method of simultaneous
steaming and one-sided cooking. More specifically, about a 40-45%
reduction results by utilizing the apparatus and method in
accordance with the invention with chicken breasts that are frozen
when placed into the cooking apparatus.
[0058] Chicken breast B and ring member 12 may have equal or
different initial heights H.sub.B and H.sub.R, as illustrated by
the alternative conditions (a)-(c) depicted in FIG. 22. Whether
H.sub.B is initially greater than, less than, or equal to H.sub.R,
a force F from upper platen 18 preferably compresses both chicken
breast B and ring member 12 to the same compressed height H.sub.C.
The term "compressed height" is used herein to refer to the height
of an object subjected to pressure from an upper platen, whether or
not the height of the object actually decreases when subjected to
the pressure. In some embodiments the force may be solely provided
by the passive weight of the platen, while in other embodiments an
applied force may be provided, such as from a hydraulic mechanism.
Compression of ring member 12 is desirable because it improves the
seal between ring member 12 and the release sheet material or
platen, thereby improving steam retention within cavity 20. Slight
compression of an unfrozen chicken breast B is also desirable, as
it deforms the breast to increase the area of the breast in contact
with the heated platens or release sheets. Moreover, pressure on a
frozen or unfrozen chicken breast improves intimate heat transfer
contact at the solid-to-solid interlaces between the breast and
release sheet material, between the release sheet material and
heated platens, and/or between the breast and the heated platens,
thereby increasing the efficiency of heat transfer to the breast
from each heated platen and thus quickens thawing of the chicken
breast. Where chicken breast B is initially frozen and relatively
uncompressible, although not required, H.sub.B is preferably less
than H.sub.R to allow ring member 12 to be immediately compressed,
for more effective steam retention. An initially uncompressible
frozen chicken breast B is preferably compressed gradually and
slightly as it is thawed by heat from the heated platens.
[0059] While the invention has been described with respect to
certain preferred embodiments, as will be appreciated by those
skilled in the art, is to be understood that the invention is
capable of numerous changes, modifications and rearrangements, and
such changes, modifications and rearrangements are intended to be
covered by the following claims.
* * * * *