RING FOR TOPPING PIZZA AND OTHER FOOD PRODUCTS

An apparatus for topping food products that have a peripheral edge and an upper surface, wherein the food products rest upon a pan with a peripheral edge. The apparatus includes an annular guide with an axis and a guide surface terminating at an inner edge defining a central opening. The guide surface is substantially non-parallel to the axis, and may form an angle between about 20 and 60 degrees with the axis. An annular skirt is mounted coaxially to the annular guide and is disposed adjacent the peripheral edge of the pan. The inner edge of the guide surface is disposed a first predetermined distance from the food product's upper surface and a second predetermined distance radially inwardly of the food product's peripheral edge, thereby causing toppings dropped onto the annular guide to be guided radially inwardly of the inner edge.

BACKGROUND OF THE INVENTION

The invention relates generally to food product equipment, and more specifically to a device used when adding toppings to a pizza crust, or other food product substrate, to guide the toppings to specific areas of the crust, or other substrate, and away from other areas.

It is well known that pizza is made by placing toppings, such as cheese, pepperoni and onions, on a circular or otherwise-shaped crust that may already have sauce on the top surface. Sauces can include common tomato-based and other less common sauces, such as Alfredo. A common means of placing toppings on a pizza crust is by hand, whereby the operator simply drops particles of topping (e.g., grated pieces of cheese, disks of pepperoni, etc.) at the locations desired. Hand-topping a pizza is time-consuming and requires skill to rapidly place toppings only where desired. Almost always, even with the best operators, toppings overlap or extend over the edge of the crust, which may be undesirable.

The prior art includes many devices that are used to reduce the probability of toppings being improperly placed on the crust edge. Most such devices are ring-shaped with substantially vertical sidewalls and rest upon the pizza crust during use. This results in the need to wash the device after every use, and leaves an undesirable indentation on the crust. The need exists for a device that results in a well-topped pizza crust that avoids the above-described and other disadvantages.

SUMMARY OF THE INVENTION

Disclosed herein is an apparatus for use in topping a food product that has a peripheral edge when the food product rests upon a pan with a peripheral edge. The apparatus comprises an annular guide having an axis, an outer edge and a guide surface terminating at an inner edge. The inner edge defines a central opening and the guide surface forms a first angle relative to the axis. A distance between the inner edge and the axis is smaller than a distance between the outer edge and the axis. An annular skirt is mounted coaxially to the annular guide. The annular skirt has a radially inwardly-facing surface configured to be disposed adjacent a peripheral edge of the pan. Upon disposing the skirt's radially inwardly-facing surface adjacent the peripheral edge of the pan, the inner edge is disposed a first predetermined distance relative to the food product and a second predetermined distance radially-inwardly of a peripheral edge of the food product.

In some embodiments, the angle formed between the guide surface and the axis is between about 20 degrees and about 60 degrees. In some embodiments, a second angle is formed between the annular skirt and the axis in a range between about 1 and about 90 degrees. In some embodiments, a stop may be mounted to the radially inwardly-facing surface of the skirt. In some embodiments, the annular skirt and the axis are substantially parallel.

Also disclosed herein is a combination for topping a food product. The food product has a peripheral edge and an upper surface, and the food product rests upon a pan with a peripheral edge. The combination comprises an annular guide. The annular guide has an axis and a guide surface terminating at an inner edge defining a central opening. The guide surface is substantially non-parallel to the axis. An annular skirt is mounted coaxially to the annular guide and adjacent the peripheral edge of the pan. The inner edge is disposed a first predetermined distance from the food product's upper surface and a second predetermined distance radially inwardly of the food product's peripheral edge.

In some embodiments, an angle formed between the guide surface and the axis is between about 20 degrees and about 60 degrees. In some embodiments, an angle is formed between the annular skirt and the axis in a range between about 1 and about 90 degrees. In some embodiments, a stop is mounted to a radially inwardly-facing surface of the skirt, and the peripheral edge of the pan abuts the stop. In some embodiments, the annular skirt and the axis are substantially parallel. In some embodiments, the skirt has a radially inwardly-facing surface contacting the peripheral edge of the pan.

DETAILED DESCRIPTION OF THE INVENTION

A ring10is shown inFIGS.1-6having a generally annular configuration with a generally circular structure having an opening12through the center that forms a void. “Annular” is defined herein as a structure that forms a closed loop, such as a circle, any polygon or any irregular shape, with an opening through the center. The ring10may be used for applying toppings to a pizza crust, such as by placing the ring10over a pizza pan in a coaxial position (FIG.7) and dropping toppings through the opening12to the exposed crust surface. The ring10or an alternative ring may be used to top a pie in a pie pan, or a cake in a cake pan, and the ring10may be used with very flat cakes or other food products. “Pans” as defined herein are receptacles for food, which can be flat or cylindrical in shape, among others, and are made of any suitable material, such as metal (e.g., aluminum and cast iron), polymer/rubber (e.g., silicone) or ceramic.

For use with pizzas, the outer diameter of the ring10may be about 6 inches to about 18 inches, but the diameter may vary substantially from these dimensions for use on pizzas of any dimension or any other food product. The inner diameter may be about 5 inches to about 17 inches, but may vary substantially from these dimensions for use on pizzas of any dimension or any other food product.

The ring10may be made of plastic, metal, ceramic, a fiber-reinforced polymer composite, or any other suitable material. Contemplated metals include aluminum and aluminum alloys, and contemplated plastics include food safe polymers. Any suitable material may be substituted for these. The ring10may be made by any suitable manufacturing process, including metal spinning, cutting away excess material from a single block (e.g., machining), injection molding, three dimensional printing, or any acceptable process.

The ring10has structural components that facilitate use with a circular pizza pan, and it will be apparent to those knowledgeable in the field how to modify these components to work with other food products and other shapes. A toppings guide20extends around the ring10at one axial end of the ring. A pan-receiving skirt30extends around the ring10at the opposite axial end of the ring and is attached to the guide20, such as by being molded with the guide20, welding or any other suitable attachment. It is contemplated to mount the guide20on the skirt30by friction alone, or by any other temporary means of affixing. The guide20and skirt30are preferably annular and coaxial. In an operable position, the skirt30is preferably placed around the peripheral edge of a conventional pizza pan100as shown in section inFIG.7, and in some embodiments the skirt is substantially parallel to the axis A.

An outer edge40may define the most radially-outward portion of the ring10and the guide20, thereby forming the outer periphery of the ring10. An inner edge50may define the most radially-inward portion of the ring10and is spaced axially from the outer edge40. A contemplated distance from the outer edge40to the inner edge50is about 1.5 inches, but this distance is an example and not critical.

A lower edge60is axially opposite the outer edge40, and is the lowest portion of the ring10when the ring is in an operable position, as shown inFIG.3. A contemplated distance range from the lower edge60to the outer edge40is two to four inches, but this distance range is an example and is not critical. In some embodiments, the lower edge60rests during use upon a surface8, such as a table or countertop. The table or countertop may be the same surface that supports a pizza pan100when the ring is in use with the pizza pan100. The outer edge40is the highest point on the ring10when the ring is in an operable orientation, shown inFIGS.3and7, with the outer edge40farthest above the surface8upon which the ring10and pan100rest.

A guide surface70is formed on the radially-inwardly facing side of the guide20and extends between the outer edge40and the inner edge50. The guide surface70may be non-parallel, i.e., angled, relative to the axis A (seeFIG.3) of the ring10, and preferably guides particulate, which is dropped toward a pizza or other food product, radially inwardly. Thus, the inner edge50is closer to the axis A than the outer edge40. In this manner, the guide surface70tends to move pizza toppings dropped thereon toward the center of the pizza crust in the manner of a funnel or ramp. The guide surface70preferably forms a guide angle between about 20 and about 45 degrees relative to the axis A of the ring10. This guide angle may more preferably be between about 28.5 and about 40 degrees relative to the axis A of the ring10. This guide angle may preferably be about 32 degrees as shown inFIG.8by the line110that is parallel to the axis of the ring8. It is contemplated that the guide angle may be as large as about 60 degrees while remaining functional. Furthermore, guide angles as low as about 1.0 degree and as high as about 90 degrees are contemplated.

An annular groove80is defined adjacent the radially-inwardly facing curved sidewall of the skirt30between the lower edge60and the inner edge50, as shown inFIGS.2,4and5. The groove80receives and extends over the outer edges of a crust90and a pan100(seeFIGS.7and8), over which the ring10may be placed during use. The views in section ofFIGS.7and8show the ring10positioned operably over the pizza pan100and the crust90, the peripheral edges of which are shown in the more magnified view ofFIG.8. In some embodiments, the groove80may be vertically shallow; that is, the vertical distance between the inner edge50and the deepest portion of the groove80may be small, such as about one-eighth of an inch or less. In other embodiments, such asFIG.9, the groove is deep and the vertical distance may be one-half inch. In other embodiments, such asFIG.11, the groove is flat and/or the deepest portion of the groove is at the same vertical position as, or below, the inner edge.

The annular guide20generally, and the guide surface70in particular, may have at least a portion that extends radially outside the peripheral edge of the crust90, and optionally radially outside the peripheral edge of the pan100, as shown inFIGS.7and8. The annular guide20may have at least a portion that extends radially inwardly over the peripheral edge of the crust90. This configuration causes toppings, such as grated cheese, that are dropped by hand or machine toward the crust90to be mostly unaffected by the ring10when they fall onto the central portion of the crust through the opening12. Toppings that are dropped slightly outside of, and inside of, the periphery of the crust90strike, and are guided radially inwardly toward the center of the crust by, the sloped guide surface70. The guide surface70thus guides toppings, which are intended to be placed near the crust edge, but fall instead onto the guide surface70at or near the crust edge, radially-inwardly from the edge of the crust90. The guiding occurs under the force of gravity, which moves the topping downwardly along the sloped guide surface70. This permits an operator using the ring10to define a clear border at or near a location on the crust just below the inner edge50, inside of which toppings may be disposed without interference. Toppings may be dropped toward the clear border (e.g., by hand from above), but the toppings will not be disposed on the crust due to being guided radially inside the inner edge50by gravity as the toppings slide down the guide surface70. Thus, the ring10reduces to none or close to none the amount of toppings that may fall on the crust90outside of the desired area.

In order to maintain this clear border at or near the inner edge50, the ring10, and specifically the inner edge50, is spaced vertically a desired distance from the top of the crust and radially a desired distance from the outer edge of the crust. During use, the inner edge50is positioned a desired distance above the crust90and a desired distance radially-inwardly (to the right inFIG.8) of the outer edge of the crust90, as shown in the schematic illustration ofFIG.8. In a preferred embodiment, in an operable orientation, the ring10has a specific design in order to result in the desired spacing from the pizza crust and pan as referenced below.

The ability to obtain a clear border at or near the inner edge50of the ring10is affected by many factors, including the quantity and shape of cheese used, the guide angle and the shape of the cheese particles. Within the desirable ranges of guide angles, shallower angles (larger angles relative to the vertical axis A) result in more cheese located beyond the inner edge50. Also, if one uses more cheese, the cheese typically flows radially outwardly past the inner edge50after ring removal. There is also a difference between the types of cheese and where the cheese particles will fall when the ring is removed after use. For example, long-feathered shred cheese does not move very much when the ring is removed after use. However, a finely diced or cubed cheese tends to be more dynamic and spills over more when the ring is removed after use. This means that, when using finely diced or cubed cheese, the inner edge50must be positioned farther radially-inwardly than when using long-feathered shred cheese, in order to obtain the same resultant clear border of cheese after removal of the ring.

The radial distance B (seeFIG.8) from the peripheral edge of the pan100to directly below the inner edge50is desired to be a particular distance, but may be within a preferred range. Distance B may preferably be about 0.45 inches and may vary from about 0.375 to about 0.625 inches for a 6-18 inch diameter pizza. This gives the finished pizza product an appearance of being topped “edge-to-edge” while still maintaining a desired portion of the crust radially outside the clear border having no toppings. When the distance B is in the desired range, the radial distance C from the edge of the crust to the edge of the pan may be about 0.208 inches for a 6-18 inch diameter pizza.

The radial distance D is the clearance gap between the peripheral edge of the pan100and the radially-inwardly facing surface80′ of the skirt30. This distance D is preferably 0.125 inches for a 6-18 inch diameter pizza and may be in a range of 0.1 to 0.15 inches. This distance D permits variations in pan diameters due to manufacturing tolerances and distortion of pans over time due to use. It is desired to position the radially-inwardly facing circular surface80′ coaxial with the peripheral edge of the pan100during use, because this accommodates imperfections in the ring10and the pan100.

The distance E is the vertical gap between the inner edge50and the top surface of the crust90. This distance E is preferably between 3/16 and ¼ inches for a 6-18 inch diameter pizza. In some embodiments, the distance E may be measured above the top surface of any sauce that has been placed on the crust90. In the embodiments described herein, the ring is used on a pizza crust after placing the sauce on the crust. Some crusts have no sauce, and the rings described herein may be used on such crusts. The distance E, along with the distance B, directly affect how far the toppings may fall radially-outwardly past the inner edge50during and after ring10use. The falling of toppings radially-outwardly normally occurs when the operator removes the ring10from the pan100after adding toppings to the crust. In general, at least when E is greater than about ¼ inch, the higher the inner edge50is above the crust90, the farther radially inwardly the inner edge50should be positioned during use in order to create a clear border of toppings on the crust. This is because a taller gap E permits toppings to fall farther radially outwardly than a shorter gap E during use and upon removal. Thus, the inner edge50must be placed radially inwardly to counter the phenomenon of a taller gap E above about ¼ inch. When E is under ¼ inch, to at least as small as about 0.06 inches, a difference in E makes little difference in how far radially outwardly the toppings fall during removal of the ring10. In general, when E is between about 0.06 to 0.25 inches, the cheese diameter is about 0.8 inches larger than the ring inner diameter. When the gap E is above ¼ inch, the cheese diameter expands with larger E gaps.

The vertical distance F is the overall height of the ring10. The distance F is preferably 2.0 inches for a 6-18 inch diameter pizza, but this distance may vary from 1.5 inches to 2.5 inches. This parameter F affects how far an operator's hands can fit into the interior opening12of the ring, specifically in the region within the inner edge50, in a manner that is ergonomically healthy and sustainable. The angle of the guide surface70also affects how far an operator's hands may ergonomically reach into the interior void. Both the angle of the guide surface70and the distance F may be determined by the level of care the operator exhibits when applying toppings, and the need of the operator to reach a significant distance into the interior of the ring to add toppings.

The vertical distance G is the height from the bottom of the pan100to the top surface of the crust90. This is commonly a distance of around 0.6 inches for a 6-18 inch diameter pizza, but can vary substantially. The distance G+E is an important distance, which may be 0.788 inches for a 6-18 inch diameter pizza in the embodiment ofFIG.8. Because in some embodiments the ring10rests upon the surface upon which the pan100rests, the ring should be manufactured with the distance G+E within a desired range in order for the distance E to be within an acceptable range as outlined herein.

The guide length H is the length of the guide surface70, which is shown as 1.429 inches inFIG.8, but can vary between one and six inches for a 6-18 inch diameter pizza.

An advantage of the ring10is that the ring fits entirely over the pan100and self-aligns with the pan100under the force of gravity or by the user forcing the ring10to align. This is due, in some embodiments, by a skirt that is substantially parallel with the axis of the ring. In a typical process of use, the operator places the ring over the top of the pan100and the crust90with the ring10in a roughly coaxial position with the pan100. Ideally, the surface80′ is disposed in contact with, or directly adjacent to, the pan's peripheral edge or the top of the pan's peripheral edge. Then the ring10is released or forced downwardly by the operator until the ring is aligned coaxially with the pan100, as shown inFIG.7. Once the ring10and pan100are coaxial, the operator drops toppings toward the crust90, with at least some toppings typically falling onto the ring10. The guide surface70is the upwardly facing surface of the ring, so the guide surface70guides radially-inwardly any toppings that strike the ring10. When the topping process is completed, the operator removes the ring10by lifting upwardly and the ring is now ready for use on another crust. Upon lifting the ring10off the pan, any toppings resting against the ring10, such as on the surface70, may fall onto the crust90, possibly to a position radially outward beyond the point on the crust above which the inner edge50was positioned during topping. A clear border is nevertheless formed on the crust, radially outside of which no significant amount of toppings are located, despite a small number of such toppings falling there. By disposing the inner edge50over the crust, as aligned with the pan's peripheral edge, the clear border can be well-defined beneath the inner edge50.

Whereas prior art devices rest on the crust or sauce of a pizza, the device described herein does not. The ring10preferably rests on the surface, such as the countertop, that supports the pizza pan100. Also, with prior art devices, the user centers the device over the crust before adding toppings. With the ring10, the peripheral edge of the pan100locates the ring coaxial with the pan and the crust because the crust should be centered on the pan. The ring10thus preferably makes no contact with the crust or other food products, so sanitation requirements will be different than if the ring10rested in contact with the food during use.

An alternative embodiment of the present invention is shown in cross section inFIG.9. The annular ring210rests upon the peripheral edge of a pan300and extends above the peripheral edge of a crust290.FIG.9shows a cross-sectional view of one side of the ring210above the pan300and crust290, similar in relative position to the ring10inFIG.8, and the guide220having an angled guide surface. The ring210is disposed with the radially inwardly facing surface280′ of the skirt230resting on or near the peripheral edge of the pan300. The skirt230forms a non-parallel angle with the axis of the ring210, such as of about 30 degrees, but the angle could be of any amount between about 1.0 degree and about 90 degrees. A radially-inwardly facing stop295may be formed on the surface280′ to limit the distance the pan's300peripheral edge may extend toward the annular groove280, but this stop295is optional. In an operable position, the annular groove280is disposed above the peripheral edge of the crust290and the pan300. Thus, the inner edge250is spaced vertically above the top surface of the crust290, as well as radially inwardly of the peripheral edge of the crust290, much like the embodiment shown inFIGS.7-8and described above.

The embodiment ofFIG.9has a lower edge260that does not rest on the surface208on which the pan300rests. Instead, the ring210, and the inwardly-facing surface280′ in particular, rests upon the pan300during use. The ring210is able to accommodate pans of various diameters due to the length of the surface280′ formed on the skirt230. The surface280′ extends radially outwardly of the pan300so that slightly larger diameter pans, and pans that are not perfectly shaped, may still be received by the ring210. A slightly larger diameter pan would require the ring210to rest slightly above the position of the ring210shown inFIG.9. A slightly smaller diameter pan would not cause the ring210to rest slightly below the position of the ring210shown inFIG.9due to the stop295. However, if the stop295were absent, the ring210would rest slightly below the position where the ring210is shown inFIG.9. There is plenty of room on the skirt230to accommodate smaller diameter pans.

The ring410shown inFIG.10, and in magnified cross-section inFIG.11, is an alternative embodiment with an overall shape and size similar to the embodiments described above and shown in the illustrations. The ring410has a sidewall thickness that is substantially consistent along the entire structure, which is not uncommon in products manufactured in processes such as metal spinning.

One contemplated manner of manufacturing the ring410is to roll a rectangular strip of aluminum or steel sheet into an annulus, such as a hoop, after welding the overlapping end surfaces of the strip together. The hoop is mounted onto a 2-piece mandrel and the annulus is formed into the shape shown inFIGS.10and11, such as by metal spinning or another forming process. As shown inFIG.11, the horizontally-oriented member420may be horizontal, as shown, but may be angled to create an annular groove (similar to grooves80and280above) or similar.

As shown inFIGS.12and13, the features of theFIG.8embodiment, among others, may be modified from those shown inFIG.8. For example, the structures at reference numerals40,50and60may be modified from that shown inFIG.8to those shown inFIG.12. This may include that some or all of the tip or end structures may have a radius of about 0.01 or 0.02 inches rather than the sharp or blunt structures shown inFIG.8. Some or all structures of the embodiments ofFIGS.9and/or11may also be modified to have similar radii to that shown inFIG.12.

Of course, the details of the above rings would work in alternative shapes other than circular, including rectangular and rectangular with rounded corners, particularly when working with pans and crusts that are not circular. The rings shown and described herein would be modified, as will be understood by a person having ordinary skill in the art, to accommodate pan and/or crust shapes other than circular. Such rectangular, oval, and other shapes are accommodated by rings with a matching shape. Such rectangular, oval, and other shaped rings are considered “rings” despite not being circular, and are annular due to a central opening in a closed loop.