Ergonomic Pastry Scooping and Serving Device

Abstract

A pastry serving utensil for lifting large pastry sections, including half-pie or pastry portions, cleanly and efficiently from a standard pastry pan is disclosed. The utensil comprises a scoop member with a generally semi-circular bottom surface conforming to half the diameter of a standard circular pie or pastry. A sharpened or beveled terminal lip along the front edge of the scoop functions as a cutting edge to separate a curved pastry portion from the pan. A continuous curved side wall extends upwardly from the perimeter of the scoop, positioned opposite the front edge, and is configured to cradle and stabilize the semi-circular or curved pastry portion during lifting. An ergonomic handle is affixed at a central rearward position adjacent to the curved side wall and extends rearwardly orthogonal to the front edge. The handle is comprised of a friction-enhancing material.

Claims

1. A pastry serving utensil comprising: a pastry scooper device having a scoop member and a handle member; wherein said scoop member having a semi-circular bottom surface configured to conform to a shape of a portion of a pastry pan; wherein said scoop member having a planar front edge extending between opposing radial ends of said scoop member; wherein said planar front edge is a cutting edge having a sharpened terminal lip which functions as said cutting edge to separate a curved pastry portion from an interior of the pastry pan; wherein said scoop member having a continuous curved side wall extending upwardly and perpendicularly from at least a portion of a perimeter of said semi-circular bottom surface; wherein said continuous curved side wall forming an upward contour to support the curved pastry portion during lifting; wherein said handle member affixed to said scoop member at a rearward position opposing said planar front edge; and further wherein said handle member extending rearwardly along a longitudinal axis orthogonal to an axis formed between said opposing radial ends.

2. The pastry serving utensil of claim 1, wherein said handle member having a material selected from the group consisting of a polymeric material and a rubber-coated material.

3. The pastry serving utensil of claim 2, wherein said continuous curved side wall positioned opposite said planar front edge.

4. The pastry serving utensil of claim 3, wherein said semi-circular bottom surface having a radius from 3 inches to 5 inches.

5. The pastry serving utensil of claim 4, wherein said continuous curved side wall having a height from 2 inches to 4 inches.

6. The pastry serving utensil of claim 5, wherein said handle member having a length from 3 inches to 12 inches.

7. The pastry serving utensil of claim 1, wherein said scoop member having a shape conforming to one-half of the interior of the pastry pan.

8. The pastry serving utensil of claim 7, wherein said continuous curved side wall follows an inner contour of the pastry pan.

9. The pastry serving utensil of claim 8, wherein said semi-circular bottom surface and said continuous curved side wall cradles the curved pastry portion during lifting.

10. A pastry serving utensil comprising: a pastry scooper device having a scoop member and a handle member; wherein said scoop member having a semi-circular bottom surface configured to conform to a shape of a portion of a pastry pan; wherein said scoop member having a planar front edge extending between opposing radial ends of said scoop member; wherein said planar front edge is a cutting edge having a sharpened terminal lip which functions as said cutting edge to separate a curved pastry portion from an interior of the pastry pan; wherein said scoop member having a continuous curved side wall extending upwardly and perpendicularly from at least a portion of a perimeter of said semi-circular bottom surface; wherein said continuous curved side wall forming an upward contour to support the curved pastry portion during lifting; wherein said handle member affixed to said scoop member at a rearward position opposing said planar front edge; wherein said handle member extending rearwardly along a longitudinal axis orthogonal to an axis formed between said opposing radial ends; wherein said continuous curved side wall follows an inner contour of the pastry pan; and further wherein said semi-circular bottom surface and said continuous curved side wall cradles the curved pastry portion during lifting.

11. The pastry serving utensil of claim 10, wherein said handle member having a material selected from the group consisting of a polymeric material and a rubber-coated material.

12. The pastry serving utensil of claim 11, wherein said continuous curved side wall positioned opposite said planar front edge.

13. The pastry serving utensil of claim 12, wherein said semi-circular bottom surface having a radius from 3 inches to 5 inches.

14. The pastry serving utensil of claim 13, wherein said continuous curved side wall having a height from 2 inches to 4 inches.

15. The pastry serving utensil of claim 14, wherein said handle member having a length from 3 inches to 12 inches.

16. The pastry serving utensil of claim 10, wherein said scoop member having a shape conforming to one-half of the interior of the pastry pan.

17. A method of serving a pastry, the method comprising the steps of: providing a pastry scooper device having a scoop member and a handle member, wherein said scoop member having a semi-circular bottom surface configured to conform to a shape of a portion of a pastry pan, wherein said scoop member having a planar front edge extending between opposing radial ends of said scoop member, wherein said planar front edge is a cutting edge having a sharpened terminal lip which functions as said cutting edge to separate a curved pastry portion from an interior of the pastry pan; extending upwardly and perpendicularly a continuous curved side wall from at least a portion of a perimeter of said semi-circular bottom surface; forming an upward contour with said continuous curved side wall to support the curved pastry portion during lifting, wherein said continuous curved side wall follows an inner contour of the pastry pan; affixing said handle to said scoop member at a rearward position opposing said planar front edge; extending said handle member rearwardly along a longitudinal axis orthogonal to an axis formed between said opposing radial ends; and cradling the curved pastry portion, wherein said semi-circular bottom surface and said continuous curved side wall cradles the curved pastry portion during lifting of the curved pastry portion from the pastry pan.

18. The method of serving a pastry of claim 17, wherein said handle member having a material selected from the group consisting of a polymeric material and a rubber-coated material.

19. The method of serving a pastry of claim 17, wherein said continuous curved side wall positioned opposite said planar front edge.

20. The method of serving a pastry of claim 17, wherein said scoop member having a shape conforming to one-half of the interior of the pastry pan.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0014] The description refers to provided drawings in which similar reference characters refer to similar parts throughout the different views, and in which:

[0015] FIG. 1 illustrates a perspective view of a pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure;

[0016] FIG. 2 illustrates a bottom perspective view of the pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure;

[0017] FIG. 3 illustrates a perspective view of the pie or pastry scooper device being inserted into a standard circular pie or pastry pan for operational functionality in accordance with one embodiment of the present invention; and

[0018] FIG. 4 illustrates a perspective view showing the pie or pastry scooper device being used to cut and serve a pie/pastry in accordance with one embodiment of the present invention.

DETAILED DESCRIPTION OF THE PRESENT INVENTION

[0019] The innovation is now described with reference to the drawings, wherein like reference numerals are used to refer to like elements throughout. In the following description, for purposes of explanation, numerous specific details are set forth in order to provide a thorough understanding thereof. It may be evident, however, that the innovation can be practiced without these specific details. In other instances, well-known structures and devices are shown in block diagram form in order to facilitate a description thereof. Various embodiments are discussed hereinafter. It should be noted that the figures are described only to facilitate the description of the embodiments. They are not intended as an exhaustive description of the invention and do not limit the scope of the invention. Additionally, an illustrated embodiment need not have all the aspects or advantages shown. Thus, in other embodiments, any of the features described herein from different embodiments may be combined.

[0020] As noted above, there exists a long-felt need in the art for an improved pie, pastry, or cake serving utensil that enables users to lift and serve large pie or pastry sections, including half-pie or pastry portions/slices. There is a long-felt need for a kitchen tool that provides sufficient bottom support and lateral stability to prevent the portion/slice from falling apart or collapsing during lifting. Additionally, there is a long-felt need for a device that includes an integrated cutting edge to assist in separating crusts and fillings cleanly from the pan, thereby reducing mess and serving time. Furthermore, there is a long-felt need for an ergonomic utensil that enables users of all skill levels to comfortably and reliably serve intact portions of pie, pastry, or cake without specialized bakery tools or techniques. Finally, there is a long-felt need for a device that enables users to cut a pie and lift it easily while retaining the sleek and professional appearance of the pie.

[0021] The present invention, in one exemplary embodiment, is a scooping device for lifting large pie or pastry sections from a pie or pastry pan. The pie scooping device includes a scoop member having a semi-circular base with a radius of approximately 3 to 5 inches to correspond to, for example, half of an 8-inch pie, the scoop member includes a front edge with a cutting lip for insertion between a pie or pastry portion/slice and the pan surface, a side wall structure extends continuously and upwardly from the arcuate perimeter of the base, the side wall provides structural support to a lifted pie or pastry portion/slice, and an adjustable handle is coupled to the scoop member via an adjustable connector, the adjustable handle enables user-customized positioning in both horizontal and vertical directions.

[0022] Reference will now be made in detail to the present preferred embodiments of the invention, examples of which are illustrated in the accompanying drawings. Wherever possible, the same reference numerals are used in the drawings and the description to refer to the same or like parts.

[0023] Referring initially to the drawings, FIG. 1 illustrates a perspective view of pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure. The pie, pastry, or cake serving utensil 100 of the present invention is designed as a specialized kitchen utensil designed to lift half or large portions/slices of pie or pastry. More specifically, the pie or pastry scooper utensil 100 includes a scoop member 102. The scoop member 102 has a generally semi-circular bottom surface 104 configured to conform to the shape of one-half of a standard circular pie or pastry pan. In the preferred embodiment, the semi-circular bottom surface 104 has a radius of about 3 to 5 inches to correspond to, for example, half of an 8-inch pastry or pan diameter. In different embodiments, the semi-circular bottom surface 104 can have radius of any dimension to fit the requirements of various users.

[0024] The scoop member 102 has a planar front edge 106 which extends across or between opposing radial ends 108, 110 of the scoop member 102. The front edge 106 has a sharpened or beveled terminal lip which is adapted to function as a cutting edge to separate a semi-circular or curved pastry portion from the interior of a pie or pastry pan.

[0025] A continuous curved side wall 114 extends upwardly and perpendicularly from at least a portion 116 of the perimeter 118 of the semi-circular bottom surface 104. The continuous curved side wall 114 forms an upward contour to cradle and support a large pie or pastry section during lifting using the pie, pastry, or cake serving utensil 100. The height of the continuous curved side wall 114 can range from about 2 inches to about 4 inches. In the preferred embodiment, the continuous curved side wall 114 is positioned opposite the planar front edge 106 of the scoop member 102.

[0026] An ergonomic handle 120 is affixed to the scoop member 102 at a rearward and central position 122 opposite the front edge 106. The ergonomic handle 120 extends rearwardly along a longitudinal axis 124 which is orthogonal to axis 126 of the front edge 106. The handle 120 can have a length from about 3 inches to about 12 inches. Further, the handle 120 can be made from a polymeric or rubber-coated material to increase friction and user comfort. The handle 120 can also withstand lifting forces generated during the extraction of a large baked pastry section from a pan.

[0027] FIG. 2 illustrates a bottom perspective view of the pie, pastry, or cake serving utensil of the present invention in accordance with the disclosed structure. As illustrated, the handle 120 is affixed to the central position 122 which is adjacent to the curved side wall 114 and opposite the front edge 106. The handle 120 can be designed as adjustable which can be adjusted in both horizontal and vertical directions using the adjustable connector 202.

[0028] FIG. 3 illustrates a perspective view of the pie or pastry scooper device being inserted into a standard circular pie or pastry pan for operational functionality in accordance with one embodiment of the present invention. The scoop member 102 is designed to conform to one-half of the circular interior 304 of the pie or pastry pan 302, supporting a large semi-circular or curved portion of a pie, pastry, or cake. The curved side wall 114 is curved and follows the inner contour 306 of the pie or pastry pan 302, enabling the device 100 to cradle and stabilize the semi-circular or curved pie/pastry portion during lifting.

[0029] The sharpened or beveled terminal lip, located along the linear front of the scoop member 102, aligns with the radial cut of a pie or pastry and is designed to slide cleanly under the pastry, thereby separating the slice or curved pastry portion from the pan bottom 308 with minimal disruption. The handle 120 is wider than the handle of conventional lifting devices and provides enhanced grip and leverage during operation, enabling the user to insert, support, and lift the pie or pastry portion with ease and stability.

[0030] FIG. 4 illustrates a perspective view showing the pie or pastry scooper device being used to cut and serve a pie/pastry in accordance with one embodiment of the present invention. As illustrated, the pie or pastry scooper device 100 can be held by a user using the handle 120 and a pie or pastry portion/slice 402 can be accommodated in the scoop member 102 such that the continuous curved side wall 114 supports the pie or pastry portion/slice 402 during lifting and carrying the device 100. The scoop member 102 prevents breakage of large pie or pastry portions/slices during removal from the pan 302 and while serving, thereby reducing effort and making serving quicker and cleaner. The sharpened or beveled terminal lip 112 can also be used for cutting a portion/slice of pastry and separating same from the interior of a pie or pastry pan.

[0031] Certain terms are used throughout the following description and claims to refer to particular features or components. As one skilled in the art will appreciate, different persons may refer to the same feature or component by different names. This document does not intend to distinguish between components or features that differ in name but not structure or function. As used herein pie, pastry, or cake serving utensil, pie or pastry scooper utensil, pie or pastry scooper device, and device are interchangeable and refer to the ergonomic pie scooping and serving device 100 of the present invention.

[0032] Notwithstanding the forgoing, the ergonomic pie scooping and serving device 100 of the present invention can be of any suitable configuration as is known in the art without affecting the overall concept of the invention, provided that it accomplishes the above stated objectives. One of ordinary skill in the art will appreciate that the ergonomic pie scooping and serving device 100 as shown in the FIGS. are for illustrative purposes only, and that many other configurations of the ergonomic pie scooping and serving device 100 are well within the scope of the present disclosure. Although the dimensions of the ergonomic pie scooping and serving device 100 are important design parameters for user convenience, the ergonomic pie scooping and serving device 100 may be of any size that ensures optimal performance during use and/or that suits the user's needs and/or preferences.

[0033] Various modifications and additions can be made to the exemplary embodiments discussed without departing from the scope of the present invention. While the embodiments described above refer to particular features, the scope of this invention also includes embodiments having different combinations of features and embodiments that do not include all of the described features. Accordingly, the scope of the present invention is intended to embrace all such alternatives, modifications, and variations as fall within the scope of the claims, together with all equivalents thereof.

[0034] What has been described above includes examples of the claimed subject matter. It is, of course, not possible to describe every conceivable combination of components or methodologies for purposes of describing the claimed subject matter, but one of ordinary skill in the art may recognize that many further combinations and permutations of the claimed subject matter are possible. Accordingly, the claimed subject matter is intended to embrace all such alterations, modifications and variations that fall within the spirit and scope of the appended claims. Furthermore, to the extent that the term includes is used in either the detailed description or the claims, such term is intended to be inclusive in a manner similar to the term comprising as comprising is interpreted when employed as a transitional word in a claim.