COOKING VESSEL ESPECIALLY AN ENLARGED FRYING-PAN

Abstract: The enlarged frying-pan does due to its large food preparation surface permit the preparation of relatively large quantities of articles of food which is desirable especially in a household of several persons, and thereby also offers a considerable time saving in connection with the preparation. Moreover an undesired cooling of the articles of food is eliminated. The cooking vessel may also be used as a baking tin and thereby provides uniform baking results. These desires are met by the fact that the enlarge frying-pan is capable of assimilating the heat from for instance two electrical hot-plates at the same time, and hereby a food preparation surface is provided which is considerably larger than in conventional frying-pans.

Description: COOKING VESSEL ESPECIALLY AN ENLARGED FRYING-PAN The present invention relates to vessels for th preparation of food and especially to an enlarged frying pan and the like. Considerable effort has lately bee devoted to the development and improvement of suc cooking ves se ls. Among the factors that have be e observed in that connection is the demand for the bes possible heat distribution throughout for instance th whole food preparation surface of a frying-pan and th desire to make this surface as suitable as possible wit regard to the frying. Mechanical strength and resistanc to chemical attack have also been pronounced desires. Thus, the cooking vessel should be manufactured from material having high thermal conductivity. Examples o such materials are aluminium or aluminium alloys whic also have the advantage of low weight, whereby th cooking vessel becomes easy to handle. Aluminium and its alloys also offer good possibilities o manufacturing through die casting. However, these advantageous characteristics of aluminiu are counteracted by the fact that the surface of a aluminium vessel is usually very compact due to the structure of the material, and thus it does not have the ability to absorb the fats and oils that are desirable in connection with frying. Due to this fact the surface of an article of food easily burns at the aluminium surface. In order to overcome this disadvantage the aluminium surface is coated with a layer of porous cast iron. In order to coat the aluminium surface with such a layer flash spraying, arc spraying or plasma spraying may be used after the surface has been cleaned by sand blasting. This technique is now well-known and is suitable for the * purpose in question. If desired, it is also possible to apply a teflon (__)coating thereafter. The food preparation surface of a cast iron pan has a somewhat porous structure which in accordance with all experience provides an advantageous condition for frying and absorbs the oils that are desirable in connection with frying. Cast iron moreover has good resistance to the chemical attack that may occur in connection with food preparation. One disadvantage that on the contrary remains and that often causes problems (irritation) in connection with the preparation of articles of food, is the fact that frying- pans of the embodiments known today only offer a rela¬ tively small food preparation surface. The problem arising in that connection is the necessity to keep the prepared articles warm during the time when the remaining articles are prepared. During such a preparation many articles of food lose some of their taste and consistency and this is most unsatisfactory. As regards nourishment it is also known that the nutritional value of articles of food is deteriorated when the articles are kept warm. The object of the invention is to provide a cooking vessel, for instance an enlarged frying-pan, which by absorbing heat from one or several heat spots offers a comparatively large food preparation surface. By com¬ bining the good heat conducting and heat distributing characteristics of aluminium with the especially good frying characteristics of a frying-pan having a frying surface of porous cast iron and which by having a suffi¬ cient bottom thickness distributes the heat, a satisfac¬ tory frying temperature is obtained throughout the entire effective food preparation surface. In cases where further heat distribution is required, the enlarged frying-pan may also be provided with inserts of materia having relatively low heat distribution characteristic inserted in the bottom of the pan, of may be provide with air spaces in the bottom thereof. In one embodiment the cooking vessel - for instance a enlarged or double frying-pan - may be of a rectangula shape and may be intended for use over two electrica hot-plates therby permitting withdrawal of unpleasan smell of cooking by means of a kitchen ventilating fa and moreover offering a relatively large food preparatio surface which in turn saves considerable time in connec tion with the preparation of articles of food. Th cooking vessel is also well suited for serving th prepared articles of food from since the vessel has comparatively large thickness of material which leads t the fact that the vessel has a heat-storing effect whic in turn eliminates the undesirable cooling of th prepared articles of food. The range of application for a cooking vessel of this kind is not restricted to the use thereof over the heat source. Having a rectangular shape the vessel may also favourably be used in an oven, thereby providing uniform baking results, which is important since it has been established that the heat distribution in most ovens is unsuf f icient. Moreover an attractive and easily accessible repository is provided for the cooking vessel. In this embodiment tha handles are manufactured from a heat-resistent material. Fig. 1 illustrates an enlarged frying-pan according to the section A-A, Fig. 2 illustrates a top view of an enlarged frying- pan, 'BUR O y4 WI *2 ?N Fig. 3 il lustrates a section A-A of an enlarged frying-pan having hollow spaces, and Fig. 4 il lus trates a section A-A of an en larged frying-pan having hollow spaces for accomo- dating inserts. In Fig. 1 the reference numeral 1 indicates a surface layer applied on the inner side of the enlarged frying- pan. In Fig. 1 the reference numeral 2 indicates the side walls of the enlarged frying-pan. In Fig. 1 the reference numeral 3 indicates the bottom of the enlarged frying-pan. In Fig. 3 the re ference numeral 4 indicates the hollow spaces in the bottom of the enlarged frying-pan. In Fig. 4 the reference numeral 5 indicates hollow spaces with inserts of a material other than that of the bottom of the enlarged frying-pan. 'fϋR O .<*,_ WI 5e*?N

Claims: CLAIMS 1. Cooking vessel, especially an enlarged frying-pan the like, having a contact heat conducting surface f heat transmission to an article in contact with t surface, said cooking ves sel compris ing a supporti p orti on o f heat condu ct i ng material , f or in s tan aluminium or alum iniu m al loys , which fu lly or part enc loses the artic le and which at its exterior absor heat from one or several heat spots , for instance tw electrical hot-plates, characterized in that the cooki ves se l is manufactured w ith the supporting portio thereof having such a thickness of material that the he supplied from one or severa l hot-plates is unifor ml di stributed throughout the entire food preparatio surface, in that when us ing for instance the enlarge frying-pan a considerable time saving is achieved sinc the food preparation time is considerably shorter, and a undes ired cooling of the prepared articles of food i eliminated . 2. Cooking vessel according to Claim 1, characterize by the cooking vessel having for instance a rectangula shape extremely well suited for use in an oven, thereb bringing about more uniform baking results. 3. Cooking vessel according to Claims 1 and 2, charac terized in that in the bottom of the supporting portio hollow spaces (4) are provided for carrying off the hea from the heat source and distributing it uniforml throughout the food preparation surface. 4. Cooking vessel according to Claims 1 to 3, charac terized by an insert (5) accomodated in the bottom of th supporting portion and of a material having relativel low thermal conductivity and intended to carry of f th 'BUR OM heat from one or several heat spots and distributing it uniformly throughout the food preparation surface. 5. Cooking vessel according to Claims 1 to 4, charac¬ terized in that the bottom of the supporting portion is grooved or patterned. 6. Cooking vessel according to Claims 1 to 5, charac¬ terized in that the food preparation surface is grooved or patterned. ISURE OMP

Inventors: RITAEKT-EWENSSON ANNELI, RITAEKT-EWENSSON, ANNELI
Applicants: RITAEKT EWENSSON ANNELI, RITAEKT-EWENSSON, ANNELI
Application year: 1984
Main classification: A47J36
IPC codes: A47J36, A47J37