Grilling accessory and grilling system

Abstract

A grilling accessory for use in a cooking space of a cooking appliance is described, which includes two food carriers with at least one cooking area each, which contact a food at the same time. The food carriers are arranged to each other such that the respective cooking areas face each other, wherein at least one of the food carriers has openings in the respective cooking area, wherein the two food carriers are connected with each other via a connecting element comprising a joint. Further, a grilling system is described.

Claims

1. A grilling accessory for use in a cooking space of a cooking appliance, which includes two food carriers with at least one cooking area each, which contact a food at the same time, wherein the food carriers are arranged to each other such that the respective cooking areas face each other, wherein at least one of the food carriers has openings in the respective cooking area, wherein the two food carriers are connected with each other via a connecting element comprising a joint, wherein the connecting element is established by a clip unit that comprises a guidance for at least one of both food carriers, wherein the guidance has a bracket with two legs being substantially parallel to each other, and wherein a spring is located at a first leg of the guidance such that the spring abuts the food carrier guided by the guidance.

2. The grilling accessory of claim 1 wherein each of the two cooking areas has a structuring, the structuring of a first of the two cooking areas being different from the structuring of the second of the two cooking areas.

3. The grilling accessory of claim 1 wherein at least one of the food carriers has a first cooking area and a second cooking area on which a food to be cooked can be placed, in particular grilling areas, wherein the first and second cooking areas are arranged on opposite sides of the food carrier, each of the first and second cooking areas having a structuring, the structuring of the first cooking area being different from the structuring of the second cooking area.

4. The grilling accessory of claim 1 wherein at least one of the cooking areas has at least one of a stripe structuring, a cross structuring and a rhombic structuring.

5. The grilling accessory of claim 1 wherein the spring is assigned to the upper side of the food carrier.

6. The grilling accessory of claim 1 wherein the connecting element comprises at least one swivel-mounted holding member that maintains one of both food carriers.

7. The grilling accessory of claim 1 wherein the connecting element comprises at least one swivel-mounted holding member that maintains one of both food carriers and wherein the at least one holding member is connected to the bracket via the joint.

8. The grilling accessory of claim 1 wherein the connecting element comprises at least one of the food carriers in a permanent manner.

9. The grilling accessory of claim 1 wherein the joint is formed by a telescopic hinge being adjustable in height.

10. The grilling accessory of claim 1 wherein the connecting element is formed separately with respect to at least one of the food carriers.

11. The grilling accessory of claim 1 wherein three food carriers are provided, each of the food carriers having at least one cooking area which contacts a food at the same time, wherein two food carriers are arranged with respect to the third one such that the respective cooking areas face the one of the third food carrier, wherein the two food carriers are connected to the third food carrier via a joint, respectively.

12. The grilling accessory of claim 11 wherein each of the two food carriers is connected to the third food carrier via a connecting element that comprises a guidance for the third food carrier, wherein the guidance has a bracket with two legs being substantially parallel to each other.

13. The grilling accessory of claim 12 wherein the clips each comprise one of the food carriers in a permanent manner.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) Further advantages and features of the invention can be taken from the following description and the drawings to which reference is made. In the drawings:

(2) FIG. 1 shows a top view of a first cooking area of a food carrier used in a grilling accessory of the invention according to a first embodiment,

(3) FIG. 2 shows a top view of a second cooking area of the food carrier as shown in FIG. 1,

(4) FIG. 3 shows a sectional representation through the food carrier of FIGS. 1 to 2,

(5) FIG. 4 shows a further sectional representation through the food carrier of FIGS. 1 to 3,

(6) FIG. 5 shows a side view of the food carrier of FIGS. 1 to 4,

(7) FIG. 6 shows a top view of a grilling accessory of the invention according to a first embodiment,

(8) FIG. 7 shows a side view of a grilling accessory of the invention according to a second embodiment,

(9) FIG. 8 shows a top view of a first cooking area of a food carrier used in a grilling accessory of the invention according to a second embodiment,

(10) FIG. 9 shows a detail view of FIG. 8,

(11) FIG. 10 shows a further detail view of FIG. 8,

(12) FIG. 11 shows a further detail view of FIG. 8,

(13) FIG. 12 shows a top view of a second cooking area of the food carrier as shown in FIG. 8,

(14) FIG. 13 shows a detail view of FIG. 12,

(15) FIG. 14 shows a schematic sectional view of a grilling accessory of the invention according to a third embodiment,

(16) FIG. 15 shows a detail of the grilling accessory shown in FIG. 14,

(17) FIG. 16 shows a schematic perspective view of a grilling accessory of the invention according to a fourth embodiment, and

(18) FIG. 17 shows a grilling system of the invention.

DETAILED DESCRIPTION OF THE INVENTION

(19) FIG. 1 shows a top view of a food carrier 10. The food carrier 10 comprises a body 12 as well as a circumferential rim 14.

(20) On its opposite sides, the body 12 is designed as cooking areas 16, 18 which are surrounded by the circumferential rim 14. The first cooking area 16 (see FIG. 1) has a first structuring 17 which is formed as stripe structuring, so that the first cooking area 16 corresponds to a grate plate.

(21) The second cooking area 18 (see FIG. 2) also is formed for accommodating a food and has a second structuring 19 which in the illustrated embodiment is formed as cross structuring, which also is referred to as criss-cross structuring. Both cooking areas 16, 18 are formed as grilling areas.

(22) It is also possible that instead of the cross structuring a rhombic structuring is used.

(23) FIGS. 3 and 4 show sectional representations through the food carrier 10 of FIGS. 1 and 2, wherein FIG. 3 shows a section along line III in FIG. 1 and FIG. 4 shows a section along line IV.

(24) FIGS. 3 and 4 reveal that the body 12 of the food carrier 10 is formed in one piece and forms the two structurings 17, 19 of the cooking areas 16, 18 on the opposite sides of the food carrier 10. Furthermore, the body 12 and the circumferential rim 14 also are formed integrally with each other, so that the entire food carrier 10 is formed in one piece. The entire food carrier 10, which can be formed of a metal, preferably is manufactured by a casting method.

(25) Furthermore, the sectional representations reveal that the structurings 17, 19 associated to the two cooking areas 16, 18 each are formed with the same height, based on a median plane M of the body 12, wherein the respective structuring 17, 19 has a height h. The height h of a structuring 17, 19 can lie in a range from 5 mm to 10 mm, in particular amount to 7 mm. This height range ensures a sufficiently large thermal conductivity through the food carrier 10 with sufficient stability of the food carrier 10.

(26) The structurings 17, 19 each are formed elliptical in cross-section in the broadest sense, wherein they converge to the respective cooking area 16, 18. The second structuring 19 furthermore is formed such that in cross-section it likewise has a partial stripe structuring, wherein two successive stripe elements 19a have a double distance as compared to the first structuring 17. Between two successive stripe elements 19a of the second structuring 19 broader elements 19b each are provided, so that altogether the criss-cross structuring 19 is obtained.

(27) At the median plane M the stripe elements 19a as well as the structuring 17 have a width b which lies in the range from 5 mm to 15 mm, in particular amounts to 9.5 mm.

(28) The side view of the food carrier 10 as shown in FIG. 5 reveals that the circumferential rim 14 has a height HR which is smaller than the height HK of the body 12. The ratio of the two heights HR:HK can be approximately 1:2, so that the height HR of the circumferential rim 14 approximately corresponds to the height h of one of the structurings 17, 19.

(29) The transition from the circumferential rim 14 to the cooking areas 16, 18 is effected via ramps which include an angle between 20 and 40, in particular 30, to the surface of the circumferential rim 14.

(30) FIG. 6 shows a grilling accessory 20 which comprises a first food carrier 22 and a second food carrier 24 which is inclined with respect to the first food carrier 22. Both food carriers 22, 24 each have a cooking area 26, 28, which are arranged opposite each other. The cooking areas 26, 28 in addition each have a structuring, wherein only the structuring of the cooking area 26 is shown in the representation.

(31) In the embodiment shown, the two food carriers 22, 24 are connected with each other via two joints 30, so that the second food carrier 24 can be shifted relative to the first food carrier 22.

(32) A food to be cooked is placed on the first food carrier 22 or the first cooking area 26 of the grilling accessory 20. Subsequently, the second food carrier 24 is pivoted via the joints 30 such that the other surface of the food is contacted by the second cooking area 28 of the grilling accessory 20. It thereby is possible that the food is cooked from both sides at the same time by means of the two cooking areas 26, 28 and on both sides of the food a pattern is formed at the same time corresponding to the structuring of the cooking areas 26, 28.

(33) The joints 30 can be formed as separate connecting elements which can be mounted to the food carriers 22, 24.

(34) Alternatively, the two food carriers 22, 24 can be connected with each other by means of a guiding element or a fixing element, so that an easily manufacturable grilling accessory 20 is obtained. Furthermore, a cutout, depression or rib also can be provided in the rim for a clip via which the connection of the food carriers 22, 24 is provided.

(35) In the embodiment shown the second food carrier 24 merely includes one cooking area with structuring, but it can also be provided that the food carrier 24 includes two cooking areas with different structuring.

(36) For the food carriers 22, 24 two of the food carriers 10 of FIGS. 1 to 5 can be used, as is shown in the embodiment of the grilling accessory 20 represented in FIG. 7.

(37) The two food carriers 22, 24 are connected with each other via a clip 32, wherein the clip 32 engages into cutouts 34, 36 at the circumferential rim 14 of the food carriers 22, 24. Otherwise, the two food carriers 22, 24 each are formed exactly like the food carrier 10 of FIGS. 1 to 5, i.e. they each include a first cooking area 16 and a second cooking area 18 with different structuring 17, 19.

(38) In the illustrated embodiment of the grilling accessory 20 the food carriers 22, 24 are arranged such that the first cooking area 16 of the first food carrier 22 forms the first cooking area 26 of the grilling accessory 20 and the second cooking area 18 of the second food carrier 24 forms the second cooking area 28 of the grilling accessory 20.

(39) The relative arrangement of the food carriers 22, 24 can be changed as desired.

(40) In addition, the two food carriers 22, 24 each can have different structurings, so that the grilling accessory 20 comprises a total of four different structurings.

(41) The food carriers 22, 24 then can be combined with each other in the desired way.

(42) With the grilling accessory 20 it is possible to cook the food from both sides in a simple way. In particular in the embodiment of the two food carriers 22, 24 analogous to the embodiment of the food carrier 10 according to FIGS. 1 to 5 a variety of patterns can be produced in the food, and due to the modular construction required stowage space can be saved.

(43) In FIGS. 8 to 13 a second embodiment of a food carrier 10 is shown, wherein identical or functionally identical elements are provided with the same reference numerals as in the first embodiment.

(44) FIG. 8 shows the food carrier 10 in a perspective view. The food carrier 10 comprises a body 12 with a circumferential rim 14 which each includes recesses 38. The recesses 38 serve for the guidance and control of the flow of the casting material during manufacture, as will yet be explained below.

(45) The food carrier 10 is shown in FIG. 8 from a first cooking area 16, which has a first structuring 17 which is formed as rhombic pattern. The first structuring 17 in particular can be seen in FIG. 9, which represents a section of the first cooking area 16 in detail.

(46) The rhombic pattern of the first structuring 17 is formed by first struts 40, which extend parallel to each other, and by second struts 42 which likewise extend parallel to each other and intersect the first struts 40. The struts 40, 42 each have the same height, so that the surfaces of the struts 40, 42 form a plane for the first cooking area 16.

(47) Furthermore, FIG. 8 reveals that the first cooking area 16 is slightly stepped from the rim 14, as a substantially circumferential first edge 44 is provided, with which the first structuring 17 terminates flush, in particular the struts 40, 42. This is also shown in FIG. 10, which shows a detail view of the transition of the first cooking area 16 to the rim 14.

(48) FIG. 10 in addition clearly shows that the first edge 44 includes symmetrical first cutouts 46. These symmetrical first cutouts 46 are important during the manufacture of the food carrier 10, as the flow of the casting material can be influenced thereby. In particular, the flow of material is broken in the rim regions, so that during the manufacture a substantially homogeneous casting material front runs through the casting mold. It thereby is ensured that on the one hand no air inclusions occur within the cast food carrier 10 and on the other hand casting material meeting with each other substantially has the same temperature.

(49) This is analogously true for the recesses 38 in the circumferential rim 14, as mentioned already.

(50) FIG. 11 shows a further detail view of the first cooking area 16. This detail view shows protrusions 48 which are arranged in the rim region of the first cooking area 16 and extend across the plane of the first cooking area 16.

(51) Furthermore, FIG. 11 reveals that the protrusions 48 analogously are associated to the second cooking area 18 which is provided opposite to the first cooking area 16. The protrusions 48 also extend across the plane of the second cooking area 18.

(52) In general, the protrusions 48 act as stacking protection, since the protrusions 48 cooperate with the circumferential first edge 44 of a directly adjacent food carrier 10 of a stack of food carriers 10, in order to prevent slipping of the food carriers 10 relative to each other. For this purpose, the protrusions 48 laterally engage the circumferential first edge 44, so that slipping in the plane is prevented. For this purpose, the protrusions 48 in particular can be provided on all sides of the food carrier 10.

(53) Furthermore, it is ensured by the protrusions 48 that a food carrier 10 put down on a deposition area does not directly rest on the deposition area via the respective cooking area 16, 18, but via the protrusions 48 which protrude from the respective cooking area 16, 18. This is important in particular when the cooking areas 16, 18 are provided with a coating which might be damaged.

(54) FIG. 12 shows the food carrier 10 in a perspective view from the second cooking area 18. The second cooking area 18 has a second structuring 19 which differs from the first structuring 17 of the first cooking area 16. In the embodiment shown, the second structuring 19 is formed as stripe pattern, wherein the stripes extend at an angle with respect to the circumferential rim 14, i.e. not parallel to one of the edges of the circumferential rim 14.

(55) Accordingly, the two structurings 17, 19 differ from a smooth, continuously even surface like that of a plate.

(56) Analogous to the first cooking area 16, the second cooking area 18 is delimited against the rim 14 via a substantially circumferential second edge 50, wherein the second structuring 19 merges into the second edge 50.

(57) Furthermore, the protrusions 48 also can cooperate with the circumferential second edge 50, in order to prevent slipping of the food carriers 10 when they are stacked.

(58) The second structuring 19 formed as stripe pattern is realized in that the struts 40, 42 of the first structuring 17 formed as rhombic pattern, which extend parallel to each other, have a different depth. This can be taken in particular from FIG. 13, which shows a detail view of FIG. 12.

(59) Due to the different depth, the one struts 40 are part of the first structuring 17 and at the same time form the second structuring 19, wherein opposite sides of these struts 40 serve this purpose.

(60) The difference in height of these struts 40, 42 is such that the one struts 40, which at the same time form the second structuring 19, pass over flush into the second edge 50, whereas the other struts 42 only are so high that they pass over flush into the circumferential rim 14.

(61) The integrally formed food carrier 10 thereby can be manufactured in a particularly simple way by means of a casting method.

(62) The second edge 50 likewise includes symmetrical second cutouts 52, in order to correspondingly control the flow of the casting material during manufacture.

(63) Both cooking areas 16, 18 thus are delimited from the rim 14 surrounding the respective cooking areas 16, 18 by a substantially circumferential edge 44, 50.

(64) The embodiment of the food carrier 10 as shown in FIGS. 8 to 13 can be used in a way analogous to the first embodiment, which is shown in FIGS. 1 to 5, in order to form the grilling accessory 20.

(65) Both embodiments of the food carrier 10 are characterized in that they are a turning food carrier which has two cooking areas 16, 18 on opposite sides, wherein both cooking areas 16, 18 can be used for cooking food. Both cooking areas 16, 18 also have a different structuring 17, 19, so that in the respective use a different grill pattern is obtained on the surface of the food.

(66) Furthermore, both embodiments of the food carrier 10 do not have a smooth, continuously even surface as cooking area, but always a structured surface, so that a grill pattern can be produced in the surface of the food.

(67) Furthermore, both embodiments are formed such that they have recessed cooking areas 16, 18. The food carriers 10 thereby can be manufactured in a correspondingly material-saving way, in particular by a casting method. In addition, the openings in the cooking areas 16, 18 can serve for the liquid of the food to flow off. Furthermore, hot air or steam can flow through the openings, in order to cook the food which is arranged on the respective cooking area 16, 18.

(68) In FIG. 14, a grilling accessory 20 according to a third embodiment is shown.

(69) The grilling accessory 20 comprises three food carriers 10 that may be established by any of the food carriers 10 mentioned above.

(70) As shown, the food carriers 10 each comprise at least one respective cooking area 26, 28 with a stripe structuring 17, in particular two cooking areas 26, 28 having the stripe structuring 17.

(71) Hence, each of the food carriers 10 has openings in the respective cooking area 26, 28 ensuring that hot air or steam can flow through the openings in order to impinge on the food to be cooked. Further, meat juice or any other liquids may flow through the openings ensuring that the respective surface of the food to be cooked becomes crispy and/or crusty during the cooking, in particular the typical appearance of grilled food can be ensured.

(72) Alternatively, the food carriers 10 may have a cross structuring or a rhombic structuring. As mentioned above, each of the food carriers 10 may also have two different structurings on the opposite sides.

(73) The connecting elements 54 each interconnect a common food carrier 10, namely the lower food carrier 10 shown in FIG. 14, with another food carrier 10 being swivel-mounted via a holding member 56.

(74) In FIG. 15, a single connecting element 54 interconnecting two food carriers 10 is shown in more detail.

(75) The swiveling function is ensured by respective joints 30 that connect the holding member 56 with a corresponding bracket 58 being a guidance 60 for the lower food carrier 10. Therefore, the bracket 58 comprises at least two legs 62, 64 being substantially parallel to each other as well as a connecting leg 66 being substantially perpendicular to the legs 62, 64.

(76) As shown in FIG. 15, a spring 68 is associated to the first leg 62 wherein the spring 68 abuts the food carrier 10, in particular the upper side of the food carrier 10, that is accommodated in the guidance 60. Hence, the respective food carrier 10 is pressed against the second leg 64 by the spring force of the spring 68.

(77) In the Figures, a small gap between the respective food carrier 10 and the bracket 58, in particular the second leg 64, is shown for illustrating that the connecting element 54 is formed separately with respect to the food carrier 10.

(78) The holding members 56 that are connected to the brackets 58 via the joints 30 may comprise a reception 70 that may accommodate a respective food carrier 10 that can be swiveled with respect to the lower food carrier 10. Hence, the respective food carrier 10 may be inserted and fixed within the reception 70 of the holding member 56. Furthermore, the respective food carrier 10 can be removed appropriately to be used solely as described above. Such a holding member 56 with a reception 70 is shown on the right of FIG. 14.

(79) Alternatively as shown for the left holding member 56 in FIG. 14, the connecting element 54 comprises the respective food carrier 10 in a permanent manner. Hence, the food carrier 10 is connected once the separately formed connecting element 54 is connected to the lower food carrier 10.

(80) In general, the connecting elements 54 may be established by clip units 72 that can be easily connected with the separately formed food carrier 10, namely the lower one in FIG. 14.

(81) Further, the joints 30 as shown in FIGS. 14 and 15 may have a telescopic hinge that is adjustable in height. Thus, the space between the food carriers 10 can be adjusted via the joint 10 in order to be adapted to the height of the food to be cooked.

(82) As already mentioned, the grilling accessory 20 shown in FIG. 14 has three different food carriers 10 wherein each of the food carriers 10 has at least one cooking area 26, 28 which contacts the food at the same time. Two of the food carriers 10 are arranged with respect to the third food carrier 10 such that the respective cooking areas 26 face the cooking area 26 of the third food carrier 10, namely the lower one in FIG. 14. As already described, the two food carriers 10 are connected to the third food carrier 10 via joints 30, respectively.

(83) Alternatively to the grilling accessory 20 shown in FIG. 14, the grilling accessory 20 may comprise only two different food carriers 10 which are interconnected by at least one connecting element 54 along one respective edge.

(84) The connecting element 54 may also be called fixing element, suspension or guiding element as it fixes the at least two food carriers 10 and provides a guidance.

(85) Alternatively, a suspension 74 may be provided for connecting the at least two food carriers 10 of the grilling accessory 20 as shown in FIG. 16. Two food carriers 10 are shown that are interconnected via four suspensions 74 associated to the corners of the food carriers 10 having respective cutouts.

(86) Generally, the grilling accessory 20 may also be formed in an integral manner.

(87) In FIG. 17, a grilling system 76 is shown that comprises a cooking appliance 78 with a cooking space 80. In the cooking space 80, a plating rack 82 is provided which has several loading tracks 84 each defining loading levels.

(88) One of the loading tracks 84 is charged with a grilling accessory 20, in particular one of the grilling accessories 20 mentioned above. Thus, the respective grilling accessory 20 is held by the loading track 84 such that the food accommodated in the grilling accessory 20 is exposed to the atmosphere within the cooking space 80 during the operation of the cooking appliance 78. The hot air and/or steam can impinge on the food due to the openings in the respective food carrier(s) 10 being part of the grilling accessory 20.

(89) The grilling accessory 20 is guided in the loading track 84 via the connecting element 54, in particular the guidance 60.

(90) Furthermore, the loading tracks 84 may also be charged with one of the food carrier 10, in particular the ones used by the grilling accessory 20 provided that the respective food carrier 10 is formed separately with respect to the connecting element 54.

(91) Accordingly, the intended grill pattern can be provided easily even though the food to be cooked is placed in a cooking appliance 78 having a cooking space 80 that generates a certain cooking atmosphere for cooking the food.

(92) Depending on the food carrier(s) 10 and the respective structuring, two different grill patterns or the same grill pattern may be provided on the opposite sides of the food.