Patent Abstract:
A steamer for foodstuffs comprises a lidded pot enclosing a stepped steaming platform adapted to support various foodstuffs at different levels dictated by the intensity and duration of their cooking requirements.

Full Description:
CROSS REFERENCE TO RELATED APPLICATION 
       [0001]    Benefit of U.S. Provisional Application for Patent Ser. No. 61/344,570 filed on Aug. 24, 2010, which is incorporated herein by reference, is hereby claimed. 
     
    
     FIELD OF THE INVENTION 
       [0002]    The present invention relates to a steamer for steam cooking of foodstuffs. 
       BACKGROUND OF THE INVENTION 
       [0003]    Steamers or inserts for pots for steam cooking and warming of foodstuffs, for example sausages and buns therefor, are well known in the art. Typically, conventional steamers comprise a bottom section, generally in the form of a pan or pot, which is placed on a source of heat and in which water is provided for boiling to generate steam for steam cooking and/or warming the foodstuffs. A top section or lid, typically removable, is configured for placement on or in the bottom section, typically in proximity to an open top end thereof, and substantially completely covering and closing off the bottom section by extending completely across the top end, thus limiting escape of steam from the steamer to accelerate cooking and warming of the foodstuffs. A steamer platform, upon which the foodstuffs are placed, is disposed within the steamer and support or otherwise maintain the foodstuffs above the water, allowing the rising steam to steam warm and cook the foodstuffs. The steamer platform may also be an insert which is inserted into a conventional pot in which water is boiled to provide the steam and which maintains the foodstuffs above the water. 
         [0004]    Unfortunately, conventional steamers and inserts provide a number of drawbacks. For example, typically such steamers and inserts maintain all of the foodstuffs at the same vertical level above the water. Unfortunately, users often may wish to cook less, or simply warm, a first foodstuff, such as buns, which requires significantly less heat and steam, while thoroughly cooking a second foodstuff, such as sausages or meats. In such cases, keeping all of the foodstuffs at the same vertical level may often result, if the first foodstuff, for example sausages, is to be completely cooked, in the second foodstuff being oversaturated with steam and/or water, leaving them overcooked or soggy. Further, other conventional inserts suspended from the top open end of a pot often extend partially over the edges of the top end, thus preventing the lid from completely closing the pot, thus allowing steam to escape and slowing down heating and cooking. Additionally, the steaming platform of inserts often does not extend completely across the top end of the pot, which may allow foodstuffs to fall into the water. Additionally, typical steamers and inserts often require a large surface area to steam a plurality of foodstuffs. 
         [0005]    Multi-tiered steamers for cooking foodstuffs are well known and involve the provision of a multiplicity of steaming platforms arrangeable at various levels within the steaming pot which is appropriately formed as a tower structure provided internally thereof with platform supports. A disadvantage of this approach for differential cooking regimes is the necessity to store many parts which naturally require additional cleaning. 
         [0006]    Accordingly, there is a need for an improved steamer for foodstuffs. 
       SUMMARY OF THE INVENTION 
       [0007]    It is therefore a general object of the present invention to provide an improved steamer for foodstuffs. 
         [0008]    An advantage of the present invention is that the steamer provides more heat and steam to a first foodstuff than a second foodstuff. 
         [0009]    Another advantage of the present invention is that risk of immersion of the foodstuffs in the water in the steamer is reduced. 
         [0010]    Still another advantage of the present invention is that unwanted escape of steam is minimized. 
         [0011]    Yet another advantage of the present invention is that the steamer provides for steaming of a plurality of a plurality of foodstuffs without requiring a large surface area. 
         [0012]    In an aspect of the present invention, there is provided a steamer comprising:
       a pot having first and second side walls extending from a bottom of the pot and first and second end walls connecting the side walls and extending therebetween from the bottom, the side and end walls having a top edge defining an open top end of the pot;   a lid placeable on the top edge to cover the top end and close the pot; and   a steaming platform of steam-permeable material having an upper foodstuff platform for a first foodstuff requiring less heat and cooking and a lower basket connected thereto and extending therebelow for a second foodstuff requiring more heat and cooking, the steaming platform being removably mounted in the pot and suspending the foodstuffs, with the pot completely closed by the lid, above water boiled in the pot and providing steam for cooking the foodstuffs, the second foodstuff in the basket being situated closer to the water and receiving more of the steam than the first foodstuff to facilitate cooking thereof and reduce risk of oversaturation and overcooking of the first foodstuff with the steam.       
 
         [0016]    The steaming-permeable material of the steaming platform may be constructed from a wirework mesh. 
         [0017]    The steaming platform may conveniently be of stepped formation. 
         [0018]    Other objects and advantages of the present invention will become apparent from a careful reading of the detailed description provided herein, with appropriate reference to the accompanying drawings. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0019]    Further aspects and advantages of the present invention will become better understood with reference to the description in association with the following Figures, in which similar references used in different Figures denote similar components, wherein: 
           [0020]      FIG. 1  is an exploded perspective view of a steamer in accordance with a first embodiment of the present invention; 
           [0021]      FIG. 2  is a perspective view of the steamer shown in  FIG. 1 , showing a steaming platform thereof disposed in a pot thereof; and 
           [0022]      FIG. 3  is a sectional view of the frame shown in  FIG. 1  taken along line  3 - 3  of  FIG. 2 . 
       
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
       [0023]    With reference to the annexed drawings the preferred embodiments of the present invention will be herein described for indicative purpose and by no means as of limitation. 
         [0024]    Referring now to  FIGS. 1 through 3 , there is shown a steamer, shown generally as  10 , for steam warming or cooking a first foodstuff B, such as buns, and a second foodstuff S, for example sausages or the like. The steamer  10  consists of a pot, shown generally as  12 , which is placed on, or in proximity to, a heat source, not shown. The heat source heats water W placed in the pot  12  to generate steam for steaming the foodstuffs S, B. The foodstuffs S, B are placed on a steaming platform, shown generally as  16 , mounted in the pot  12  and extending above the water W preferably in proximity to a, preferably common, top edge  22  of generally opposed first and second pot side walls  18   a,    18   b  and generally opposed first and second pot end walls  20   a,    20   b  connected to the pot side walls  18  and extending therebetween. The pot side walls  18  and end walls  20  extend from the bottom  24  of the pot  12  and define the shape thereof, the top edge  22  generally defining an open top end  26  of the pot  12 . A lid  14 , placeable on the pot  12 , extends completely thereacross to the top edge  22  of all of the walls  18 ,  20 , preferably resting on the edge  22 . Thus, the lid  14  completely closes the pot  12  at the top end  26 , even when the steaming platform  16  is mounted therein with a full complement of first foodstuffs B and second foodstuffs S disposed therein. Accordingly, the lid  14  impedes escape of steam, which prevents steam from escaping to accelerate steaming. As the steaming platform  16  extends completely above the water W, with no part of the platform  16  immersed therein, the foodstuffs S, B disposed therein are also completely separated from the water W, which notably prevents saturation of the foodstuffs S, B with water W. 
         [0025]    During steaming, the first foodstuff B, generally requiring less heat and cooking, sits on an upper foodstuff platform  28  of the steaming platform  16 , while the second foodstuff S, generally requiring more heat and cooking, is disposed below the first foodstuff B, and therefore in closer proximity to the water W, in a basket  29 , connected to the upper foodstuff platform  28  and extending therebelow. Accordingly, the second foodstuff S, for example sausages or meat, receives more heat and steam than the first foodstuff, for example buns B, which allows the second foodstuff S to be completely steamed cooked while the first foodstuff B is cooked less, for example simply warmed, by the steam, without becoming undesirably soggy due to saturation of steam. At least one pot handle  32 , and preferably oppositely situated pot handles  32 , extend from an outer face  30  of the pot  12 , preferably at the pot end walls  20 . The pot handles  32  allow for the steamer  10  to be easily displaced. 
         [0026]    The lid  14  has two lid side walls  38  and two lid end walls  40 , connecting to the lid side walls  38  and extending therebetween, which extend from the, preferably outwardly curved, roof  43  of the lid  14  and which define the shape thereof. As shown, the lid  14  is sized and shaped for partial insertion into the pot  12  with the lid walls  38 ,  40  generally seated on the top edge  22  and in mating abutment with an outwardly protruding pot lip  42  which protrudes slightly outwardly and upwardly from the pot walls  18 ,  20  at the top edge  22 . More specifically, and as shown, a curved lid edge or lip  44 , which extends outwardly from the lid walls  38 ,  40  completely around the perimeter of the lid  14  is generally seated on the top edge  22  in abutment with the pot lip  42 . Accordingly, the lid  14  is insertable into the pot  14 , resting generally on the top edge  22  with the lid edge  44  abutting the pot lip  42  to completely close the pot  12 . The walls  38 ,  40  are, preferably, sized and shaped, notably in height, such that substantially all of the first foodstuffs B, for example buns, laid on a longer bottom side BS thereof may be substantially contained therein. Excess steam may be vented from the steamer  10  through the valve  34  disposed on the lid  14 . The lid  14  may be easily removed using at least one lid handle  46  disposed thereon. 
         [0027]    As shown, the pot side walls  18 , preferably of identical dimensions, are preferably longer than the pot end walls  20 , also preferably of identical dimensions. Accordingly, the pot  12 , lid  14 , and steaming platform  16  are preferably rectangular in shape. However, a generally square shape for the pot  12 , lid,  14 , and steaming platform  16  are also possible. Optionally, but preferably the side walls  18  and end walls  20  are also slightly slanted away from the bottom  24 , with the pot corners  36  at which the walls  18 ,  20  connect being preferably rounded. Preferably, the lid corners  48  are also rounded. As shown, the respective lengths of the walls  18 ,  20 ,  38 ,  40  and steaming platform  16  are such that a plurality of items of the first foodstuffs B, for example 4 to 12 buns B, may be set on the upper foodstuff platform  28  spaced apart from one an other in a side to side configuration in which the first foodstuffs B are disposed with the bottom side BS resting, preferably entirely, on the upper foodstuff platform  28  and the lateral sides LS of the first foodstuff B generally extending in parallel alignment with the end walls  20 ,  40 . At the same time, a plurality of items of second foodstuffs S, for example two sets of sausages S, may be stacked end to end in the basket  29 . 
         [0028]    Overall, the steaming platform  16  is sized and shaped to be mounted, for example seated, in the top end  26  of the pot  12 , substantially extending thereacross between the interior of pot end walls  20  and pot side walls  18 . As shown, the perimeter of the platform  16  for the embodiment shown is defined by first and second outer side members  100   a,    100   b  and first and second outer end members  102   a,    102   b,  which extend between the outer side members  100   a,    100   b  and are connected thereto to form, preferably rounded, platform corners  104 . The outer side members  100  are sized and shaped to extend proximally adjacent and alongside the interior of the pot side walls  18   a,    18   b  in proximity of the top edge of the pot  12 . Similarly, the outer end members  102   a,    102   b  are sized and shaped to extend alongside and proximally adjacent the interior face  31  of the pot end walls  20   a,    20   b  in proximity of the top edge  22  of the pot  12 . Accordingly, the steaming platform  16  is of the same general shape and size as the interior face  31  of the pot  12  at the top edge  22  thereof, and preferably rectangular for the embodiment shown. Thus, the steaming platform  16  can easily be set into the pot  12  and mounted therein in spaced apart hooks  106 , preferably disposed on the interior face  31  of each of the pot side walls  18  in proximity to, and preferably vertically aligned with, the top edge  22 , each pot side wall  18  having, preferably, at least two hooks  106 . However, it should be noted that, hooks  106  could also be disposed on the interior face  31  of the pot end walls  20 . As shown, the steaming platform  16  can be removed from the pot  12  to allow serving of the foodstuffs S, B, as well as cleaning of the steam platform, lid  14 , and pot  12 . Alternatively, the hooks  106  may be omitted and the steaming platform  16  may instead be provided with a set of longer support legs  200  and shorter support legs  202 . The longer support legs  200  extend downwardly from inner side members  50 , one longer support leg  200  extending proximal each outer end member  102  and preferably parallel thereto. The shorter support legs  202  extend from the bottom portion  58  of the basket, one shorter support leg  202  situated proximal each outer end member  102  and extending preferably parallel thereto. The bottoms  204  of the legs  200 ,  202  are vertically aligned with one another and are sized and shaped such that the steaming platform  16  can easily be set into the pot  12  and mounted therein with legs supporting the platform  16  on the bottom  24  of the pot  12  and the platform  16  vertically aligned with the top edge  22 , as shown. The steaming platform  16  can be removed from the pot  12  to allow serving of the foodstuffs S, B, as well as cleaning of the steam platform, lid  14 , and pot  12 . 
         [0029]    The upper foodstuff platform  28 , also preferably rectangular in shape, is formed from a plurality of spaced apart inner side members  50 , in conjunction with first outer side member  100   a,  from which inner side members  50  are also spaced apart, and the outer end members  102 . The side members  50  are substantially straight and extend from the first outer end member  102   a  to the second outer end member  102   b,  preferably in parallel alignment with the outer side members  100 . Thus, the upper foodstuff platform  28  is sized and shaped to extend substantially across the pot  12  at the edge  22 , in parallel alignment with the pot side walls  20 . As shown, the overall dimensions, and notably the length of the upper foodstuff platform  28  relative the outer end members  102 , are preferably at least as long as the bottom side BS of the first foodstuffs B, which allows placement of the first foodstuffs B, for example buns, extending side to side thereon with the side members  50 ,  100   a  extending transversely across the bottom side BS thereof to hold the foodstuffs B above the water W. 
         [0030]    The basket  29  is formed by a plurality of basket members  54  disposed on the steaming platform  16  in a, preferably equally, spaced apart relationship between the outer end members  102 . Each basket member  54  is formed of a bottom portion  58  extending between first and second vertical portions  60   a,    60   b  which are preferably substantially equal in length and extend upwardly and outwardly, preferably on a slant, away from the bottom portion  58  to, respectively first and second basket member ends  70   a,    70   b.  The first vertical portions  60   a  of the basket members  52  are each connected and to an adjacent, or outermost, inner side member  50   a  on their first basket ends  70   a,  the adjacent inner side member  50   a  defining the inner edge of the upper foodstuff platform  28 . The second vertical portions  60   b  are connected to the second outer side member  100   b  at basket member ends  70   b.  Accordingly, the basket members  54  extend radially, downwardly away from the side members  50   a,    100   b,  preferably in parallel alignment with one another and the pot end walls  20 . Thus, the basket  29  is connected to the upper foodstuff platform  28  at the adjacent inner side member  50   a,  with the basket members  54  extending downwardly therefrom on the first vertical portions  60   a,  then across from the vertical portions along the bottom portions  58 , and then upwardly along the second vertical portions  60   b  to the outer side member  100   b  to form the basket  29 , downwardly recessed from the upper foodstuff platform  28 . As the basket members  54  extend radially from the side members  50   a,    100   b  between the end members  102  and end walls  20 , they allow a plurality of items of foodstuffs S, and possibly a plurality of sets of foodstuffs S, to be stacked therein in an end-to-end configuration in which the basket members  54  extend transversely below the foodstuffs S and maintain them above the water W, at a greater degree of proximity thereto than the foodstuffs B. Thus, and as described previously, the foodstuffs S are exposed to more heat and steam than foodstuffs B. Advantageously, the spacing apart of the members  50 ,  54 ,  100 ,  102  also allows for facilitated and improved distribution of steam within the steamer and facilitates steaming. 
         [0031]    The members  50 ,  54 ,  100 ,  102  are, preferably, round in shape, as are the hooks  106 . However, other shapes are possible, provided that the steaming platform  16  can be placed on, i.e. mounted in, the hooks  106 . Further, if desired, the basket  29  may have cross members  90  extending between and connecting adjacent basket members  54  at the intersections of the bottom portions  50  and vertical portions  60 . The pot  12 , lid  14 , and members  50 ,  54 ,  100 ,  102  may be constructed of any material conventionally used for cookwares, such as stainless steel, ceramic, aluminum, or the like. 
         [0032]    While the foodstuffs S, B shown are sausages and buns, the steamer  10  may be used with any foodstuffs that may be appropriate for steam cooking or warming, for example vegetables, meats, breads, or others. In particular, the steamer will be particularly useful for use with first or second foodstuffs in which the first foodstuff, placed on platform  16 , requires less heat or steam than the second foodstuffs placed in basket  29 . 
         [0033]    Although the present invention has been described with a certain degree of particularity, it is to be understood that the disclosure has been made by way of example only and that the present invention is not limited to the features of the embodiments described and illustrated herein, but includes all variations and modifications within the scope and spirit of the invention as hereinafter claimed.

Technology Classification (CPC): 0