Abstract:
Tongs for food preparation and a method for preparing food using tongs are presented. The tongs include a first and second arm connected to a connecting portion, the arms including each a head portion including a gripper portion for grabbing a food item when the first and second heads are brought toward each other, the gripper portion defining a portion of a cavity for holding the food item, and a spreader portion for inserting into and spreading portions of a receiving food item when the first and second heads are moved away from each other, the gripper portions of the first and second head portions being both disposed on a first side of a center plane, the spreader portions of the first and second head portions being both disposed on a second side of the center plane.

Description:
CROSS-REFERENCE 
       [0001]    The present application claims priority to U.S. Provisional Patent Application 62/368,580, filed Jul. 29, 2016, entitled “Tongs For Food Preparation And A Method For Preparing Food Using Tongs”, the entirety of which is incorporated by reference. 
     
    
     TECHNICAL FIELD 
       [0002]    The present technology relates to tongs for food preparation, especially for preparing sausages, hot dogs, and other cylindrically shaped food items. 
       BACKGROUND 
       [0003]    Kitchen or barbecue tongs are used in preparing food on grills or barbecues. Some foods, such as sausages and hot dogs, can be difficult to manipulate when rotating on and removing from the grill, due to their cylindrical shape. Further, while stabbing the sausages with a fork or sharp implement can overcome any slippage while manipulating, this can cause them to lose liquid, negatively affecting flavor and/or texture of the sausages. 
         [0004]    Additionally, sausages and hot dogs are often served in buns or rolls, necessitating a user to hold open or spread portions of the buns while simultaneously manipulating the cooked and hot sausage. Further, the bun itself may be hot from toasting on the grill, so the user may need to use a second utensil to hold and/or open the bun in order to assemble the sausage and bun for dinner guests. 
         [0005]    Therefore there is a desire for barbecue tongs capable of both manipulating sausages on a hot grill or pans or other cooking surfaces, generally without causing loss of liquids in the sausages, and for joining the sausage with its bun. 
       SUMMARY 
       [0006]    It is an object of the present technology to ameliorate at least some of the inconveniences present in the prior art. 
         [0007]    One broad aspect of the present technology provides tongs for food preparation comprising a connecting portion; a first arm connected to the connecting portion at a first end of the first arm, the first arm defining a first centerline extending through a center of the first arm; a second arm connected to the connecting portion at a first end of the second arm, the second arm defining a second centerline extending through a center of the second arm, the first and second arms being disposed on a same side of the connecting portion; a first head portion connected to the first arm at a second end of the first arm; and a second head portion connected to the second arm at a second end of the second arm, each of the first and second head portions including a gripper portion for grabbing a food item when the first and second heads are brought toward each other, the gripper portion defining a portion of a cavity for holding the food item, and a spreader portion for inserting into and spreading portions of a receiving food item when the first and second heads are moved away from each other, a majority of the gripper portion and a majority of the spreader portion of each of the first and second head portions being disposed on opposite sides of a center plane extending through the first and second centerlines, the gripper portions of the first and second head portions being both disposed on a first side of the center plane, the spreader portions of the first and second head portions being both disposed on a second side of the center plane. 
         [0008]    In some implementations, the first and second head portions are mirror images of each other about a plane passing through a center of the connecting portion, the plane being generally perpendicular to the center plane. 
         [0009]    In some implementations, the gripper portions of the first and second head portions each include a plurality of teeth, the plurality of teeth being disposed on a side of the gripper portions opposite the center plane. 
         [0010]    In some implementations, the tongs further comprise a first handle portion connected to the first arm and a second handle portion connected to the second arm. 
         [0011]    In some implementations, the connecting portion biases the first and second arms apart. 
         [0012]    In some implementations, the first and second head portions each further include a central portion between the gripper portion and the spreader portion, the gripper and spreader portions connecting to their respective arms through the central portion. 
         [0013]    In some implementations, the spreader portions of the first and second head portions each further include a blade portion, the blade portion being generally parallel to the central portion. 
         [0014]    In some implementations, when the tongs are in a closed position, the blade portions of the first arm and second head portions touch each other while the gripper portions of the first and second head portions are spaced from each other. 
         [0015]    In some implementations, for each of the first and second head portions, the spreader portion and the gripper portion are integral with the central portion. 
         [0016]    In some implementations, for each of the first and second head portions, the central portion tapers as the central portion extends away from the connecting portion. 
         [0017]    In some implementations, the tongs further comprise, for each of the first and second head portions, a transition region between the blade portion and the central portion, the transition region defining an other portion of the cavity, the transition region being generally curved out away from the cavity. 
         [0018]    In some implementations, the tongs further comprise, for each of the first and second head portions, a transition region between the blade portion and the central portion, the transition region being disposed at an angle of about 45 degrees toward the cavity from a plane passing though the central portion. 
         [0019]    In some implementations, the gripper portions of the first and second head portions are generally curved from the central portion toward an other one of the first and second head portions, the cavity defined at least in part by the gripper portions being configured for holding a cylindrical food item. 
         [0020]    In some implementations, the gripper portions of the first and second head portions are each disposed at an angle of about 40 degrees toward the cavity from a plane passing though the central portion. 
         [0021]    In some implementations, the cavity formed by the first and second head portions when in a closed position is configured to hold a cylindrical food item. 
         [0022]    According to another broad aspect of the present technology, there is provided a method for preparing food using tongs, the method comprising grabbing a cylindrical food item with two gripper portions of the tongs; flipping the tongs such that the gripper portions are oriented upwards, the cylindrical food item aligning with two spreader portions opposite the gripper portions; inserting the two spreader portions into a receiving food item; and opening the tongs such the cylindrical food item drops into the receiving food item. 
         [0023]    In some implementations, the method further comprises gripping the cylindrical food item with the two gripper portions for turning the cylindrical food item during cooking. 
         [0024]    In some implementations, opening the tongs spreads apart portions of the receiving food item. 
         [0025]    Additional and/or alternative objects, features, and advantages of the implementations of the present invention will become apparent from the following description, the accompanying drawings, and the appended claims. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0026]    For a better understanding of the present invention as well as other objects and further features thereof, reference is made to the following description which is to be used in conjunction with the accompanying drawings, where: 
           [0027]      FIG. 1  is a top, front, and left side perspective view of one implementation of tongs according to the present technology; 
           [0028]      FIG. 2  is a bottom, front, and left side perspective view of the tongs of  FIG. 1 ; 
           [0029]      FIG. 3  is a left side elevation view of the tongs of  FIG. 1 ; 
           [0030]      FIG. 4  is a bottom plan view of the tongs of  FIG. 1 ; 
           [0031]      FIG. 5  is a right side elevation view of the tongs of  FIG. 1 ; 
           [0032]      FIG. 6  is a top plan view of the tongs of  FIG. 1 ; 
           [0033]      FIG. 7  is a rear elevation view of the tongs of  FIG. 1 ; 
           [0034]      FIG. 8  is front elevation view of the tongs of  FIG. 1 ; 
           [0035]      FIG. 9  is a partial rear, and right side perspective view of another implementation of tongs according to the present technology, shown in a grilling environment; 
           [0036]      FIG. 10  is a partial top plan view of the tongs of  FIG. 9 , with the tongs holding a sausage; 
           [0037]      FIG. 11  is a partial right side elevation view of the tongs of  FIG. 9 , with the tongs holding a sausage; 
           [0038]      FIG. 12  is a partial rear, left side perspective view of the tongs of  FIG. 9 , with the tongs holding the sausage and being inserted into a sausage bun; 
           [0039]      FIG. 13  is another partial bottom, rear perspective view of the tongs of  FIG. 9 , with the tongs inserted into a sausage bun, the bun being spread open by the tongs to place the sausage therein; 
           [0040]      FIG. 14  is the tongs and bun of  FIG. 13 , with the bun shown further opened by the tongs and the sausage placed therein; 
           [0041]      FIG. 15  is a partial bottom, rear, and left side perspective view of the tongs of  FIG. 9 , with the tongs holding the bun and the sausage deposited therein; 
           [0042]      FIG. 16  is a partial front, left side perspective view of yet another implementation of tongs according to the present technology, with the tongs shown in an open position; 
           [0043]      FIG. 17  is the partial front, left side perspective view of  FIG. 16 , with the tongs shown in a closed position; and 
           [0044]      FIG. 18  is a partial rear, top, and left side perspective view of the tongs of  FIG. 16 , with the tongs shown in a closed position. 
       
    
    
     DETAILED DESCRIPTION 
       [0045]    Tongs  100  according to an implementation of the present technology will be described with respect to  FIGS. 1 to 8 . Directions used to describe an orientation of the tongs  100  are arbitrary, but will be used in order to described the relative locations of parts of the tongs  100 . 
         [0046]    The tongs  100  include a left arm  110  and a right arm  120 . The left arm  110  defines a center line  145 , which runs through a longitudinal center of the arm  110 . The bottom arm  120  defines a center line  147 , which runs through a longitudinal center of the arm  120 . A center plane  141  is defined by the two center lines  145 ,  147 , which is a generally horizontal plane  141  transecting the tongs  100 . A generally vertical plane  149 , perpendicular to the center place  141 , delineates a left half and a right half of the tongs  100 . In some implementations, the left and right arms  110 ,  120  may include one or more embossed rib to aid in strengthening the arms  110 ,  120 . 
         [0047]    The left and right arms  110 ,  120  connect to a connecting portion  150 . The connecting portion  150  biases the arms  110 ,  120  away from each other. It is contemplated that the connecting portion  150  could use other mechanisms for biasing the arms  110 ,  120  away from each other, for example, a spring-loaded hinge. For instance, the connection portion  150  could include a spring connected to the arms  110 ,  120 . It is also contemplated that the connecting portion  150  could include additional features, including but not limited to: a locking mechanism to hold the arms  110 ,  120  in a closed position and a loop for hanging the tongs  100  from a hook. 
         [0048]    The left arm  110  connects to a left head portion  160 . The left head portion  160  includes a central portion  162 , which tapers from its widest part toward a front edge, as the portion  162  extends in a direction away from the connecting portion  150 . It is contemplated that the central portion  162  could be wider or narrower than illustrated in the Figures, as well as being differently shaped. It is also contemplated that the tongs  100  could omit the defined central portion  162  in some implementations. 
         [0049]    Extending generally down from the central portion  162  is a gripper portion  164 . The gripper portion  164  curves down from the central portion  162 , defining part of a cavity  130  shaped to hold a cylindrically shaped food item, such as a sausage. Use of the cavity  130  and the gripper portion  164  will be described in more detail below. A majority of the gripper portion  164  lies to the below the center plane  141 . It is contemplated that more or less of the gripper portion  164  could be disposed below the center plane  141 . The gripper portion  164  includes a plurality of teeth  165  at its edge opposite the center plane  141 . The teeth  165  have blunt edges, but it is contemplated that the teeth  165  could be more or less pointed, depending on the implementation. In some implementations, the teeth  165  could include thinner bottom edges to provide some cutting capability. It is also contemplated that the gripper portion  164  could include more or less teeth  165 . It is further contemplated that the tongs  100  could omit the plurality of teeth  165 . It is also contemplated that the gripper portion  164  could be provided with a functional edge shape, such as a scalloped edge, in place of the plurality of teeth  165 . The tapered form of the central region  162  allows the user to hold the tongs  100  at an angle to a cooking surface, while the gripper portion  164  is oriented generally parallel to the cooking surface when the user is utilizing the gripper portion  164 . This generally allows the user to hold the tongs  100  more naturally and to keep the user&#39;s hands further away from the cooking surface. 
         [0050]    The left head portion  160  also includes a spreader portion  166 , made up of a transition region  170  and a blade portion  168 . The transition region  170  extends up from the central portion  162 , and is curved similarly to the gripper portion  164  to help define the cavity  130 . The blade  168  is generally parallel to the central portion  162 , but disposed closer to the plane  149 . It is contemplated that the transition region  170  and the blade  168  could be more or less curved, depending on the implementation. It is also contemplated that the blade  168  could be at an angle other than parallel to the central portion  162 . All of the spreader portion  166  is disposed above the center plane  141 , but it is contemplated that some portion of the spreader portion  166  could be disposed below the center plane  141 . Use of the spreader portion  166  will be described in more detail below. The tapered form of the central region  162  allows the user to hold the tongs  100  at an angle to a cooking surface, while the spreader portion  166  is oriented generally parallel to the cooking surface when the user is utilizing the spreader portion  166 . This generally allows the user to hold the tongs  100  more naturally and to keep the user&#39;s hands further away from the cooking surface. 
         [0051]    Similarly, the right arm  120  connects to a right head portion  180 . The right head portion  180  includes a gripper portion  184  curving down from a central portion  182  and a spreader portion  186  curving upward from the central portion  182  including a transition region  190  and a blade portion  188 . The left and right head portions  160 ,  180  are mirror images of each other about the plane  149 . It is contemplated that in some implementations the left and right head portions  160 ,  180  could be not mirror images of each other. 
         [0052]    The tongs  100  are made of stainless steel, with hardened plastic handle portions  112 ,  122 . It is contemplated that the tongs  100  could be made from a number of different materials, including but not limited to: steel, aluminum, ceramic, silicon, and heat resistant plastic. It is also contemplated that the handle portions  112 ,  122  could be made from materials including but not limited to: silicon, heat resistant rubber, and wood. For the tongs  100 , the handle portions  112 ,  122  are disposed only on external sides of the arms  110 ,  120 , but it is contemplated that the handles  112 ,  122  could cover more or less of the tongs  100 . It is also contemplated that the handle portions  112 ,  122  could connect the arms  110 ,  120  to the connecting portion  150 , rather than just being an additional layer added to the arms  110 ,  120 . It is further contemplated that the tongs  100  could be provided without the handle portions  112 ,  122 . 
         [0053]    Another implementation of tongs  200  will be described with respect to  FIGS. 9 to 15 . Similarly to the tongs  100 , the tongs  200  include a left arm  210  and a right arm  220  connected to a connecting portion (not shown). In this implementation, the arms  210 ,  220  are riveted to their corresponding left and right head portions  260  and  280  by rivets  213 . It is contemplated that the head portions  260 ,  280  could be connected to the arms  210 ,  220  by different means. As illustrated with respect to the tongs  100 , the head portions  160 ,  180  can also be integral with the arms  110 ,  120 . 
         [0054]    As before, the left head portion  260  includes a gripper portion  264  with a plurality of teeth  265  extending from a central portion  262 , and the right head portion  280  includes a gripper portion  284  with a plurality of teeth  285  extending from a central portion  282 , both gripper portions  264 ,  284  being generally below the center plane  141 . The left head portion  260  also includes a spreader portion  266  including a transition region  270  and a blade portion  268  and the right head portion  280  includes a spreader portion  286  including a transition region  290  and a blade portion  288 , both spreader portions  266 ,  286  extending above the center plane  141 . 
         [0055]    While being slightly differently shaped and angled than the gripper and spreader portions  164 ,  184 ,  166 ,  186  of the tongs  100 , the gripper and spreader portions  264 ,  284 ,  266 ,  286  of the tongs  200  similarly define a cavity  230  that is shaped to hold a hot dog, or other cylindrical shaped food item. As is illustrated in  FIG. 10 , the tongs  200  are illustrated holding a hot dog in the cavity, with the end of the hot dog extending out a front of the tongs  200 . 
         [0056]    In  FIG. 9 , the tongs  200  are shown in use in one possible application. Specifically, the tongs  200  are shown being used to prepare hot dogs and their corresponding buns on a barbecue. In  FIG. 10 , the tongs  200  are shown holding a hot dog in the cavity  230 . Use of the tongs  200  to prepare a sausage and bun assembly will be described with respect to a method of food preparation below. 
         [0057]    Yet another implementation of tongs  300  will be described with respect to  FIGS. 16 to 18 , the tongs again including a left arm  310  with a left head portion  360  and a right arm  320  with a right head portion  380 . The arms  310 ,  320  include handle portions  312 ,  322 , portions of which can be seen in  FIG. 16 . 
         [0058]    Similar to the implementations described above, the left head portion  360  includes a gripper portion  364  with a plurality of teeth  365  extending from a central portion  362 , and the right head portion  380  includes a gripper portion  384  with a plurality of teeth  385  extending from a central portion  382 , both gripper portions  364 ,  384  being mostly below the center plane  141 . The left head portion  360  also includes a spreader portion  366  including a transition region  370  and a blade portion  368  and the right head portion  380  includes a spreader portion  386  including a transition region  390  and a blade portion  388 , both spreader portions  366 ,  386  being above the center plane  141 . As with the tongs  200 , the head portions  360 ,  380  are connected to the arms  310 ,  320  by rivets  313 . It is contemplated that the head portions  360 ,  380  could be connected to the arms  310 ,  320  by other fasteners, including but not limited to: nuts and bolts. 
         [0059]    In this implementation, the gripper and spreader portions  364 ,  366 ,  384 ,  386  are less curved than the similar portions of the tongs  100  or  200 . Instead, the portions  364 ,  366 ,  384 ,  386  are generally flat and angled inward from the central portions  362 ,  382 . The left and right head portions  360 ,  380  are mirror images of each other, and the angles will be described only with respect to the left head portion  360 . 
         [0060]    As is illustrated in  FIG. 17 , the gripper portion  364  is at an angle  393  inward from a plane  381  defined by the central portion  362 . The angle  393  is about 40 degrees from the plane  381 , but it is contemplated that the angle  393  could be larger or smaller, depending on the implementation. The transition region  370  is at an angle  391  to the plane  381  and is also quite flatter than the comparable transition regions  170 ,  270  of the tongs  100 ,  200 . The angle  391  is about 45 degrees from the plane  381 , but it is similarly contemplated that the angle  391  could be larger or smaller, depending on the implementation. 
         [0061]    While being differently shaped and angled than the corresponding portions of the tongs  100  and  200 , the gripper and spreader portions  364 ,  384 ,  366 ,  386  of the tongs  300  similarly define a cavity  330  that is shaped to hold a hot dog, or other cylindrical shaped food item. 
         [0062]    The tongs  300  are shown in an open position in  FIG. 16  and a closed position in  FIGS. 17 and 18 . When in the closed position, the blade portions  368 ,  388  are in contact, while the gripper portions  364 ,  384  are separated by a gap. It is contemplated that the gripper portions  364 ,  384  could come into contact when the tongs  300  are in the closed position in some implementations. 
         [0063]    A method for preparing a sausage and bun on a barbecue using the tongs  200  will now be described with respect to  FIGS. 9 through 15 , although the method can be performed equally with the tongs  100  and  300 . The method can also generally be performed with other types of food items, and on with respect to other cooking surfaces. 
         [0064]    To begin, an uncooked sausage is removed from its packaging and placed on a hot grill surface of the barbecue. In some implementations, the tongs  200  could include a sharp edge for opening a package containing the uncooked sausage. The sausage is placed on the grill to cook, either using the tongs  200  or with some other implement. Some users may prefer to use another implement to handle the uncooked sausage to avoid cross-contamination. 
         [0065]    As the sausage cooks on the barbecue, the user grabs the sausage with the gripper portions  264 ,  284  and turns the sausage to assure even cooking of all sides of the sausage. The teeth  265 ,  285  help grip the sausage to prevent the round edge of the sausage from slipping as the tongs  200  are turned to flip the sausage. As the teeth  265 ,  285  are fairly blunt, the sausage is generally not pierced by the teeth  265 ,  285 , which could cause juices important for flavor and texture to escape. Some users may also use an exterior side of the blade portions  268 ,  288  to roll the sausage. The user toasts the bun on the grill as well, turning it and removing it when toasted to its desired finish with the gripper portions  264 ,  284  and/or the blade portions  268 ,  288  of the tongs  200  as well. 
         [0066]    When the sausage has finished cooking, the user grabs the sausage with the two gripper portions  264 ,  284  of the tongs  200  by moving the arms  210 ,  220  toward each other. As can be seen in  FIGS. 10 and 11 , the tongs  200  are in the closed position and the sausage fits in the cavity  230  and is held sufficiently securely to move the sausage from the barbecue to its bun. The separation between the edges of the gripper portions  264 ,  284  and the spaces between the teeth  265 ,  285  allow any liquids dripping from the sausage to drain away, instead of being transferred to the bun (causing undesirable soggy bread). 
         [0067]    The user then flips the tongs  200  about the center plane  141 , such that the gripper portions  264 ,  284  are oriented upwards and are now above the blade portions  268 ,  288 , as illustrated in  FIG. 9 , keeping the tongs  200  in the closed position. The tapered shape of the central portions  262 ,  282  and the shape of the transition regions  270 ,  290  allow the sausage to align with the spreader portions  266 ,  286 , especially with the blade portions  268 ,  288 . 
         [0068]    The blade portions  268 ,  288  are then inserted into the bun, with the tongs  200  still in the closed position, where the sausage is typically placed. This is illustrated in  FIG. 12 , where the tongs  200  have been inserted into a toasted bun. As can be seen in at least  FIG. 9 , the blade portions  268 ,  288  are in contact in the closed position, allowing fairly easy entry into the bun. 
         [0069]    The tongs  200  are then allowed to open to the open position, a connecting portion (not shown) of the tongs  200  biasing the two arms  210 ,  220  away from each other. As the tongs  200  open, portions of the bun are spread apart by the spreader portions  266 ,  268  and the sausage drops in the bun. As can be seen from  FIGS. 13 and 14 , the spreader portions  266 ,  268  hold the bun open and the sausage simply falls out of the cavity  230  into the space created in the bun by the tongs  200 . The user has now successfully transferred the cooked sausage from the grill into its toasted bun, without the need to manually manipulate the hot sausage or bun, nor has the user been required to use a second utensil to place the sausage in the bun. 
         [0070]    The cooked sausage and toasted bun now assembled, the tongs  200  can further be utilized for serving the assembly, as is shown in  FIG. 15 . The cavity  230  is sufficiently large to be able to grip the bun and sausage assembly, allowing the user to serve the assembly onto a guest&#39;s plate while avoiding the user having to touch the bun. 
         [0071]    It is contemplated that the method could include additional or different steps, either to perform additional functions and/or to perform the steps described above. 
         [0072]    Modifications and improvements to the above-described implementations of the present technology may become apparent to those skilled in the art. The foregoing description is intended to be exemplary rather than limiting. The scope of the present technology is therefore intended to be limited solely by the scope of the appended claims.