Abstract:
The preferred embodiment of the present invention comprises a pizza docking device having a pair of guides atop a pan and retaining a roller therein. Said roller has a plurality of pins thereon in spiral orientation. The device is dimensioned such that when an uncooked pizza crust is place on said pan, said roller may be traversed across said crust, docking it with perforations of a desired spacing and depth. A pair of shelves is provided in an elevated portion of said guides for placement of said roller up and away from said pan such that crusts may be placed and removed.

Description:
FIELD OF THE INVENTION 
     This invention relates to devices for food preparation, specifically a device for the “docking” or perforating of an uncooked pizza dough crust. 
     BACKGROUND OF THE INVENTION 
     Pizza is an extremely popular food since it is tasty, convenient, and relatively easy to prepare. The success of pizza restaurants has resulted in the proliferation of a variety of pizza franchises specializing in the rapid preparation, baking and serving or even delivering of low cost, high quality pizza pies. 
     As in any restaurant relying on selling a high volume of products, consistency is a key to achieving success. Significant in building a successful restaurant franchise is the concept of providing food products which meet an expectation of the public with regard to quality of ingredients, product packaging, price, and consistency of taste. Consumers have come to expect that when they order a specific food product from a franchise restaurant, that it will be essetially the same product in a Massachusetts retaurant or another franchise location in Arizona under the same name. In the pizza business, the same is true. Customers expect to receive the same product in various franchise locations, making the preparation, baking and presentation of the product extremely important for customer satisfaction arid therefore, success. 
     One of the factors which must be controlled to assure a quality pizza crust is in the perforation of the flattened uncooked dough, a process called “docking.” Docking is defined in Wayne Gisslen&#39;s book  Professional Baking , Second Ed., published in 1985 by John Wiley &amp; Sons, as “piercing or perforating pastry dough before baking in order to allow steam to escape and to avoid blistering.” Further, in  The New Professional Chef ™, Fifth Ed., 1991, published by Van Nostrand Reinhold, edited by Linda Glick Conway, at page 721, docking is described as “slashing the top of shaped dough before baking it to allow the top to expand an/or to create a decorative effect.” In the same book, docking is described at page 845 as “to cut the top of dough before baking to allow it to expand.” 
     Docking is necessary to ensure that undue blistering is all but eliminated in order to enhance flavor—eliminating burnt crust, and to allow ingredients placed on top of the pizza to cook evenly and without being displaced by bubbles, etc. Docking is generally accomplished by hand by either slashing the dough with a knife or by hand rolling an item like a short rolling pin over the dough which has been provided with a series of protrusions with which to pierce the dough. These devices must be of restaurant grade, and must be used properly to have the desired effect. 
     DISCUSSION OF THE PRIOR ART 
     U.S. Pat. No. 4,606,923 issued Aug. 19, 1986 to inventor Ricke sets forth a satisfactory discussion of the prior art up to that point relevant to the embossing of dough to produce fried pizza crusts. In the discussion, various patents are noted: Novissimo, U.S. Pat. No. 3,303,796, teaching forming three-dimensional shapes by roll-pressing; Stamping pizza sections as in U.S. Pat. No. 3,765,909, issued to Moline; scoring food products in a scoring “station” using a device comprising flexible plastic teeth, as in Wagner, U.S. Pat. No. 3,962,751; as well as Totino, U.S. Pat. No. 4,170,659, which teaches docking a dough sheet using punched holes which upon frying form fairly hard zones, and others. 
     Hand dockers are generally fairly heavy, and if not careful, a user can drop such an appliance with either damage to the roller as a result, or even personal injury if accidently hit by the device. At a minimum, such an event necessitates washing the device, taking time and therefore reducing productivity. 
     Since the Ricke patent, other prior art references have evolved which are worthy of note. The Conkey Patent, U.S. Pat. No. 4,718,769 discloses a dough preparation apparatus having a shaft with a plurality of individual rollers mounted thereon. Sleeves are rotatably mounted upon the shaft end regions as handles, and the apparatus is guided by a a pair of guaging rollers just inside each handle. U.S. Pat. No. 4,574,090 issued to Paulucci Mar. 4, 1986 also teaches docking a pizza crust such that docking produces holes spaced one and one-quarter inches apart in both directions thoughout the width and breadth of a sheet, which is then cut into pieces of desired shape. 
     Other information related to the docking of dough in high-volume food processing operations can be found in U.S. Pat. No. 5,591,470, issued Jan. 7, 1997 to Bartley, and U.S. Pat. No. 5,417,989, issued May 23, 1995 to Atwood et al. These two later patents teach the use of automated machines for docking prepared foods such as pizza crusts or bialys. 
     The automated pizza docker disclosed in U.S. Pat. No. 4,573,388, includes a motor driven shaft with radially expanding spines for perforating the dough. These spines are offset on wheels to avoid forming a continuous line, reducing the tendency of the doughto lift after perforation. A comb assembly is provided to aid in separating the dough lifted by the spines. The Sullivan device, though effective, is fairly large in terms of its footprint, requiring a set amount of designated space, and presenting the need for spatial consideration in a retail or franchise setting. Further, it requires consumption of electricity, which increases costs of operation and introduces the further burden of maintenance requirements for safe and continuous operation. 
     What is needed then is a low-cost alternative docking device which can be used safely, with low maintenance, and potentially without a cost of operation such as consumption of electricity. Further, a reliable device which can be table or counter-mounted would be desirable in applications where only limited workspace is available. 
     SUMMARY OF THE PRESENT INVENTION 
     It is an object of the present invention to provide a pizza docking device which is useable in a franchise or fast food operation where limited counterspace is available. 
     It is a further object of the invention to be of manual operation, alleviating the need for power, motors, or the additional expense of maintenance associated therewith. 
     It is a further object of the present invention to provide a means of retaining the docking device such that it is not easily dropped. 
     It is a further object of the present invention to leave perforations in the dough at the desired spacing and desired depth to assure high quality tast and texture, while preventing sticking or lift. 
     The device may either be mounted on a counter, or because of its configuration, may be securing set on a flat surface with little danger of movement due to its inherent weight. 
     Briefly, the preferred embodiment includes a pan or shelf whereupon a generally round flattened uncooked pizza dough crust may be placed for the docking operation. On the sides of said pan are provided guides which retains a roller provided with a plurality of pins for docking the flattened dough. The roller is operated by hand via a rotatable handle on each end. Just inside the handle are mounted guide discs to maintain the roller in registration with the guides. The pins are oriented spirally along the roller to prevent tearing of the dough, and at predetermined spaces, a ring is interposed within said pins to aid in keeping the dough from lifting during the docking process. At one end of the pan, the guide is configured to accept the roller up and out of the way such that the docked pizza crust may be lifted off the pan for the next step of food preparation. At the opposite end of the preferred embodiment, the pan protrudes downward providing a stop against which the device may contact the counter where it is to be used. A dowell may also be provided in the pan to secure a cutting board or other suitable restaurant-grade insert, thereby facilitating removal for cleaning. The entire device may be comprised of stainless steel, plastic or a combination of each such that the desired weights of roller and pan are achieved. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is an isometric view of the preferred embodiment showing the roller positioned up and away from the pan area in that portion of the guides so configured; 
     FIG. 2 is a side view showing the relationship of the pan to the counter, including the stop; as well as the roller being operated, with the “up and away” position shown in phantom. 
     FIG. 3 is a plan view of the device showing the dimensional relationships of the guides and roller; 
     FIG. 4 is a cross-section of the roller in FIG. 3, at line  4 — 4 . 
     FIG. 5 is a cross-section of the device in FIG. 3 at line  5 — 5 . 
     FIG. 6 is a cross-section of the device in FIG. 3 at line  5 — 5  showing the device having an uncooked pizza crust placed therein. 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT 
     The preferred embodiment of pizza docking device assembly  10  is shown in FIG.  1 . Pan  20  is provided with a pair of guides  30  which direct the movement along pan  20  of the roller  40 . A pair of guide discs  50  are positioned on roller  40  to maintain said roller within guides  30 . A stop  60  protrudes downward from pan  20  to contact a pan or other surface  70  upon which the assembly  10  rests. A backsplash  90  is located at the end opposite stop  60  to prevent the spreading of food scraps, and to assist in keeping pan  20  clean. 
     FIG. 2 shows roller  40  being rolled atop pan  20 , manually. The orientation of stop  60  against counter/surface  70  is seen, as well as the backsplash  90 . The location of roller  40 , shown in phantom in the “up and away” position shows the upper portion  32  of guide  30 , and the upwardly bending termination  34 , thereof This portion of guide  30  allows roller  40  to be raised and set onto guide  30  “up and away” from pan  20 . Sleeves  36 , are welded to the corners of pan  20 , and receive guides  30  therein. 
     FIG. 3 shows roller  40  in its “up and away” position in guide  30 , proximate to upper portion  32 . The flattened, uncooked pizza crust  100 , rests on pan  20 . A pair of rotatable handles  42  are each retained by a retaining means  44 , in this embodiment a screw. Further shown in FIG. 3 are the plurality of pins  46 , and a plurality of loose rings  48 . The spiraling orientation of pins  46  is shown both in FIG.  3  and FIG.  1 . Pan  20  is shown with a textured insert  22 , comprised of, for example, either a hard plastic, nylon or other material suitable for food preparation. Pan  20  itself, is typically of 303 stainless, fashioned to receive guides  30  in sleeves  36 , proximate to each corner thereof. 
     FIG. 4 shows the orientation of loose rings  48  and pins  46 . Rings  48  prevent the dough  100  (not shown) from lifting off pan  20  as docking is accomplished. FIG. 5 shows the configuration of roller  40 , and handles  42 . As seen in this figure, handle  42  has, integral to it, the guide disc  50 , sized to allow roller  40  to be contained within guides  30 . In the preferred embodiment, pan  20  comprises  16  guage stanless, with sleeves  36  welded thereto. Guides  30  are shaped as shown in the figures from ⅜″ stainless steel rod. Guides  30  are retained in sleeves  36  via a stainless allen head set screw (not shown) engaging threaded bores in each. 
     In the preferred embodiment, roller  40  comprises food grade stainless steel, or alternately food grade PVC. Pins  46  include a threaded portion sized to engage corresponding threaded bores in roller  40 . Typically, roll  40  is sized at approximately 1⅝″ by 16½″ and contains 10 spirals of 20 to 21 pins each. For a roller of approximately 2″ by 16½″, approximately 12 spirals of 20 to 21 pins are employed. Applicant has established the degree of spiral by having a row end in parallel with the third next row&#39;s beginning position; i.e., row  1  spirals downward axially along roller  40 , the last pin thereof being substantially parallel with the first pin of row  3 . 
     Pins  46  are typically ⅛″ diameter stainless steel, with a 6-32×⅜″ threaded portion which is engaged in comparable bores in roller  40 . The outer points of pins  46  are “bullet” shaped. In the preferred embodiment, pins  46  are screwed into roller  40 , using loctite for retention purposes. Various means may be used to install pins into the roller, and are already known in the relevant art. 
     As seen in FIG. 1, a plurality of rings  48  are interspersed at predetermined locations along roller  40 . Said rings  48  comprise {fraction (3/16)}′303 stainless steel, and are sized to have an inside diameter approximately equal to the diameter of roller  40  plus ⅝″ (typically, the length of pins  46 ), sufficient to be retained in place and yet prevent a pizza crust from “climbing” roll  40  during the rolling process. In the preferred embodiment, rings  48  are sized thus to prevent the pizza crust from adhering to pins  46  as roller  40  traverses the pan. The displacement of rings  48  at the bottom of roller  40 , create a similar desplacement near the top of roller  40  such that along the arc of roller  40 , the pizza crust is pushed away from pins  46  by rings  48  (Compare the position of rings  48  in FIGS.  5  and  6 ). Rings  48  are located at the center of roller  40 , and also at generally the third and sixth space left and right of center. Said locations can be varied according to the needs of the user. 
     As shown in FIG. 5, roller  40  is provided with an axle  110 , of ¾″ diameter whereupon a sleeve-type handle  42  is placed. A washer of approximately 1″×2½″ is welded to handle  42 , thereby forming guide disc  50 . The weld portion of guide disc  50  is ground and polished. At the outer end of handle  42 , a throughbore of apprixately ⅜″ diameter is centered, and a ⅜″×1″ washer, is welded in registry therewith. Axle  110  is drilled and tapped to accept retaining means  44 , such that handle  42  may rotate freely upon axle  110 . 
     Also shown in FIG. 5 is the configuration of pan  20 . Pan  20  in the preferred embodiment is configured such that its sides form a U-shaped ledge  120 . Ledge  120  runs the length of pan  20  and provides support for a slide  120  affixed thereto. Slide  120  terminates at the rear of guide  30 , and emanates from a position proximate to sleeves  36  at the front of pan  20 . 
     The vertical position of pins  46  relative to insert  22  determines the depth of the perforations introduced into the uncooked pizza crust. This height may be changed in a variety of manners, the most expedient being the use of an insert  22  of different size. 
     FIG. 6 shows the device having pizza crust  100  placed on insert  22 . Loose rings  48  rest upon said crust  100 , thereby preventing it from lifting as pins  46  perforate the crust. 
     While the invention has been described in connection with what is presently considered the most practical and preferred embodiment(s), it is to be understood that the invention is not limited to the disclosed embodiment(s) but, on the contrary is intended to cover various modifications and equivalent arrangements included within the scope of the appended claims.