MXPA98006567A - Articles for baking or cooking with figu surface texture - Google Patents

Abstract

A baking or cooking device, such as a cookie sheet, includes a textured pattern on a top surface of a top metal sheet. The textured pattern includes a plurality of protuberances separated by recessed portions. The protrusions each have an upper food contact surface that minimizes contact with a food product that is being baked on the topsheet so that the food product can be easily separated. The baking device may also include a polymer coating to further improve the non-stick properties of the baking device.

Description

ARTICLES FOR BAKING OR COOKING WITH FIGURE SURFACE TEXTURE FIELD OF THE INVENTION This invention relates generally to articles for cooking or baking and more particularly to baking or cooking articles having surface texture with figures that facilitates the simple removal of food products from the surface of the cooking article.

BACKGROUND OF THE INVENTION Over the years, lps items for cooking or baking have been made of various materials including steel, tin and aluminum. In more recent years, the structural material comprising the baking or cooking article is coated with a non-stick material which generally requires the use of special hand tools to prevent scratching or scraping of the coating. Even when these special hand tools are used, however, the coating tends to deteriorate through normal wear and tear, such as washing and storing the cooking items. This damage to the coating not only detrimentally affects the non-stick properties of the cooking article, but the damaged finish is also unpleasant to the eye since it tends to corrode or discolor. In the past, many efforts have been made to make cooking or baking items that have a non-stick, durable baking surface that also, to a certain extent, minimizes the occurrence or disguises the appearance of scrapes, scratches or other damage . For example, some manufacturers have resorted to the use of textured surfaces to hide scrapes and other unpleasant deformations in view of the surface of the cooking article. These textured surfaces often include a combination of raised portions on which the food rests and lowered portions that provide airways or channels under the food. The food products that are cooked or baked on this textured surface are often released more easily because only a small fraction of the food actually comes into contact with the cooking surface. Additionally, these textured surfaces minimize the occurrence of scrapes that result from using a cooking implement, such as a spatula or spoon, because only the raised portions of the textured surface will be exposed to the abrasive action of the implement. However, it is inherently difficult to use non-adherent coatings on many of these textured surfaces because they often have sharp edges that do not retain the coating well, are not uniformly coated, or tend to bind or trap a spatula or cleaning utensil. Consequently, any coating covering the sharp edges will wear out quickly, thus compromising quickly the non-stick benefits offered by the cooking article. Textured surfaces have also been used in cooking items to reduce the fat and cholesterol content of the food. In such low fat applications, the textured surface typically includes channels or recesses that drain the fat and fat away from the baked food and are interdispersed between closely spaced raised portions of the cooking surface. Even though they are often coated with a non-stick coating, the channels or recesses are difficult to clean because either a cleaning implement can not easily reach between the closely spaced raised portions of the baking surface or the channels are too deep to achieve effectively. Consequently, there is a need for an improved, durable cooking or baking surface that readily releases a food product placed therein. Said cooking or baking surface would include a combination of raised and lowered portions that provide a minimum surface area of food contact so that the food products can be easily separated. The raised portions would be sized, spaced and configured so that the recessed portions of the surface could easily be reached with a cleaning implement. In addition, raised portions of the baking surface would expose only a small fraction of the total surface area of baking to a cooking or cleaning implement passed through the surface. Consequently, the occurrence of scrapes would be minimized, thereby providing a more durable and attractive baking surface. Additionally, the raised portions of the textured surface would be configured so that the non-stick coating can be applied easily and evenly. Additionally, even if the coating were separated from the raised portions of the surface, the non-adherent properties of the surface would not be significantly compromised since the coating would be removed only from a small fraction of the total surface area of baking.

SUMMARY OF THE INVENTION The present invention provides a cooking or baking device having a top surface that includes a textured pattern. The textured pattern allows food products to separate easily, and improves the durability, appearance and life of the cooking or baking device. To further increase the non-adhesive properties of the baking device, a non-adhesive coating may be applied to the textured pattern on the upper surface. In accordance with one aspect of the present invention, a baking or cooking device for baking a food product includes a first metal layer with an upper surface having a textured pattern. The textured pattern comprises a plurality of uniformly spaced, substantially straight rows of protrusions each having a food contacting top surface. The adjacent rows of the protuberances are separated by a recessed portion. The upper food contact surfaces of the protuberances are at a height of 0.05 to 1.27 millimeters relative to the recessed portions. In another aspect of the invention, each row includes a plurality of protuberances that are evenly spaced along a length of the respective row. In yet another aspect d? In the invention, the upper food contact surfaces lie in a plane and have an area that is approximately equal to or less than one third of an area of the plane. A further aspect of the invention provides a cooking device having a first metallic layer and a second metallic layer connected to the first metallic layer so that an air cavity is formed therebetween. An upper surface of the first metal layer includes a textured pattern having a plurality of protuberances. Each protrusion has an upper contact surface of food that makes contact with a food product placed on the baking device. In another aspect of the invention, the upper food contact surfaces are rounded. In still another aspect of the invention, the cooking device further includes a non-stick coating. These and other features and advantages of the present invention will become apparent from the detailed description provided below. It must be understood. however, that the detailed description and specific modalities are illustrative only. Based on the following description, it will be readily apparent to those of ordinary skill in the art various changes and modifications within the scope and spirit of the invention.

BRIEF DESCRIPTION OF THE DRAWINGS The preferred exemplary embodiments of the present invention will now be described in conjunction with the accompanying drawings, in which the same reference numerals denote like elements, and: Figure 1 shows a perspective view of a device for cooking or baking having a textured pattern on the upper surface according to the invention; Figure 2 is a cross-sectional view of the cooking device of Figure 1. taken generally along line 2-2. showing the upper ß lower metal layers with an air cavity between them; Figure 3 is a top view of the cooking or baking device having a textured pattern on the upper surface in accordance with a preferred embodiment of the present invention; } Figure 4 is a close up view of the baking device and textured pattern generally illustrated in area 4-4 of Figure 3. Figure 5 is a cross-sectional view of the baking device having the textured pattern of Figure 4 , taken generally along line 5-5; Figure 6 is a top view d? Another preferred embodiment of the cooking device having a textured surface pattern in accordance with the present invention; Figure 7 is an approach to the cooking device, what? has the textured pattern of Figure 6, generally illustrated in area 7-7; Figure 8 is a cross-sectional view of the cooking device having the textured pattern of Figure 7, taken generally along line 8-8; Figure 9 is a cross-sectional view of the cooking device having the textured pattern of Figure 7, taken generally along line 9-9; Figure 10 is a top view of another preferred embodiment of a cooking or baking device having a textured surface pattern in accordance with the present invention; Figure 11 is an approaching view of the baking or cooking device that has the textured pattern of Figure 10, generally illustrated in area 11-11; and Figure 12 is a cross-sectional view of the cooking device having the textured pattern of Figure 11, taken generally along line 12-12.

DETAILED DESCRIPTION OF THE PREFERRED MODALITIES With reference generally to Figures 1-2, a baking device 100 having a textured pattern is generally illustrated. Through the following description, the baking device 100 is illustrated as a sheet or sheet of cookies, even when other cooking or baking devices, such as cake molds, meat trays, pancakes. trays for pizza. etc., are also contemplated. The cooking device 100 includes a top sheet 110 having a top surface 112. The sheet 110 is formed of a relatively ductile material, such as aluminum, copper and alloys including aluminum and copper, and preferably has a thickness of about 0.76 millimeters. As will be described later, in the present invention, the upper surface 112 includes a textured pattern (shown generally in Figure 1, not shown in Figure 2) that is preferably formed by a conventional embossing roller. The textured pattern may include surface features that have a variety of configurations and that may be arranged in a variety of patterns, each of which will be described more fully below. As illustrated in Figure 2 (in which the textured pattern is not shown for simplicity), the baking device 100 may further include a lower sheet 114, which is also made of a ductile metal and has a thickness of about 0.76 millimeters . The lower blade 114 is connected to the upper blade 110 along its peripheral edges so that an air cavity 116 is formed therebetween. For example, the upper sheet 110 may initially be somewhat larger than the lower sheet 114. The peripheral edge of the sheet 110 can be bent to form a flange 118 which engages a peripheral edge 120 of the sheet 114 and the edge 120 and the flange 118 can be stamped together. To provide strength and to maintain the spacing of the air cavity 116 between the sheets 110 and 114, a plurality of support members 122 can be interposed between the sheets 110 and 114. For example, the support members 122 can be a plurality of spaced detents disposed along the lower blade 114 extending toward engagement with the upper blade 110. The air cavity 116, which is formed by the spacing arrangement, advantageously insulates the upper sheet 110 from the application of direct heat during the baking process, thereby reducing the danger of overcooking or burning of the lower surface of the products food placed on top sheet 110. Referring now to Figure 3, the baking device 100 having an exemplary textured pattern on the upper surface 112 is illustrated in accordance with a first embodiment of the invention. Although the textured pattern shown in Figure 3 is disposed over the total area of the upper surface 112, it may be desirable to provide a baking device on which the textured pattern covers only a portion of the upper surface 112. As illustrated in Figures 3-5, the textured pattern includes a plurality of protuberances 124 that are arranged in a series of substantially uniformly spaced rows 126, each including a plurality of uniformly spaced protuberances 124. Adjacent rows of protuberances 124 and adjacent protuberances 124 in a row are separated by a relatively flat recess 128. In addition, the protrusions 124 in a row 126 may be offset from the protuberances 124 in the adjacent row 126 so that the protuberances 124 in each third row 126 are aligned. The height configuration of the protuberances 124 may be uniform across the textured pattern. Each protrusion 24 may vary in circular to oval configuration, has an upper food contact surface 130 remaining within a plane 132. and may have rounded lateral surfaces that slop smoothly from the food contact surface 130 to the recessed portion 128. The height of the upper food contact surfaces 130 relative to the recessed portions 128 is in the range between 0.05 to 1.27 millimeters, and more preferably is between 0.10 and 0.64 millimeters, and more preferably is between 0.13 and 0.38 millimeters. Additionally, the frequency of the protuberances 124 is approximately nine protrusions per 6.45 square centimeters of surface area 112 upper. The protuberances 124 with upper food contact surfaces 130 help support a food product 134 (shown in shadow lines) above the recessed portions 128, creating passages to allow air to circulate below the food product. This air circulation allows more even distribution of heat around the lower surface of the food product 132. In embodiments of the invention in which the baking device 100 does not include the lower sheet 114 and the air cavity 116, the air circulation further prevents the burning or overcooking of the lower surface of the food product which would otherwise result if the entire lower surface was in direct contact with the upper surface 112 of the upper sheet 110. The upper food contact surfaces 130 of the protuberances 124 may be rounded, thus presenting a relatively small surface area which is brought into contact with the food product 134, such as a biscuit, cake, piece, etc., which is placed on the upper surface 112 of the sheet 110, even though the food contacting surfaces may also be relatively flat. In the preferred embodiment, the total area of the food contact surfaces 130 is less than or equal to one third of the area of the plane 132 in which the surfaces remain. This small fractional amount of surface area allows the food product 132 to be easily released from the upper surface 112 of the sheet 110, thereby providing a non-stick effect. In addition, the small surface area of the food contacting surfaces 132 minimizes the amount of upper surface 112 that is exposed to the abrasive action of the cooking and cleaning utensils. The less exposed surface area advantageously decreases the occurrence of scrapes or other damage to the upper surface 112, which increases the shelf life and retains the appearance of the baking device 100. In the preferred embodiment of the invention, a non-adherent coating 136 may be applied to the upper surface 112 of the upper sheet 110 by conventional methods, which further enhances the ability of food products to be released from the surface of the baking device 100 . The non-stick coating 136 is preferably a polymeric coating and is approximately 0.08 to 1.27 millimeters thick. The non-stick coating is easily applied uniformly to the upper surface 112, due, in part, to the uniform, rounded configuration of the protuberances 124 and the recessed portions 128 easily accessible interdispersed between the protuberances. That is, the textured pattern of the present invention has a minimum number of sharp or vertical edges and small fissures that frequently present difficulties when trying to achieve a uniform coating through a surface area. The smooth, rounded configuration of the protuberances 124 further inhibits cooking or cleaning utensils from catching on sharp edges and damaging the non-stick coating. however, even when the non-adherent coating 136 wears away, the textured pattern ensures that the coating will wear primarily on the upper food contact surfaces 130, which, as discussed above, comprises only a relatively small amount of the surface area, consequently, the wear of the coating does not adhere to the surface. starting from the upper surfaces of - íe - The food contact does not unduly compromise the non-stick qualities of the baking device 100. In particular, the food products are still easily released from the small surface area presented by the upper food contact surfaces 130. Additionally, the coating on the recessed portions 128 will not be easily damaged since it is not easily exposed to cooking or cleaning utensils. DT this way, the portions of a product d? Food that makes contact with the recessed portions can be easily separated. Referring now to Figures 6-9, a second preferred embodiment of the baking device 100 having a textured pattern on the upper surface 112 of the upper sheet 110 is illustrated. The textured pattern in this embodiment is a variation of the pattern illustrated in Figures 3-5 (described above). Additionally, the textured pattern provides the same advantages discussed above with respect to Figures 3-5. The details of this variation of the textured pattern will now be described. The textured pattern shown in Figures 6-9 includes a plurality of protuberances 138 arranged in substantially parallel, evenly spaced rows 140 extending along the length of the upper sheet 110. Each row 130 includes a plurality of protuberances 138 that are evenly spaced along the length of the respective row 140. Adjacent rows 140 and adjacent protuberances 138 are separated by a recessed portion 142. Further, the protuberances 138 in a row 140 are preferably offset from the protuberances 138 in the adjacent row 140 so that the protuberances 138 in each third row 140 are aligned. The configuration and height of the protuberances 138 are preferably uniform throughout the textured pattern. Each protrusion 138 has an elongated oval configuration, has a rounded upper food contact surface 144 that lies within a plane 146, and has smooth, rounded, sloping side surfaces extending from contact surface 144; food to the portion 142 recessed. The area of the upper food contact surfaces is approximately equal to or less than one third of the area of the plane 146, and the height of the upper food contact surfaces 144 relative to the recessed portions 142 is in the scale of 0.05 and 1.27 millimeters. More preferably, however, the height d? the surfaces 144 relative to the recessed portions 142 TS between 0.10 and 0.64 millimeters, and more preferably between 0.13 and 0.38 millimeters. Additionally - the frequency of the protuberances 138 TS approximately eleven to twelve protrusions per 6.45 square centimeters of surface area 112 upper. Turning now to figures 10-12. A third preferred embodiment of the baking device 100 having a tßxturized pattern on the upper surface 112 of the upper sheet 110 is illustrated. This texturized pattern is still another variation of the patterns described above and presents the same advantages discussed above. The details of this ST pattern will now be described. The textured pattern shown in Figures 10-12 includes a plurality of protrusions 148 arranged in rows substantially uniformly spaced parallel, extending along the length of the upper sheet 110. Each row 150 includes a single protrusion 148 extending continuously along the length of the respective row 150. Adjacent rows 150 are separated by a recessed portion 152, which is preferably relatively flat. The configuration and height of the protuberances 148 are preferably uniform throughout the textured pattern. Each protrusion 148 has an elongated rounded configuration, which includes an upper food contact surface 154 that lies within a plane 156 and rounded, gently sloping side surfaces, which extend from the food contact surface 154 to the recessed portion 152. In the preferred embodiment illustrated, the upper food contact surfaces 154 are relatively flat. However, an upper surface of rounded food contact is also conlated. The area of the upper contact surfaces d? The feed is approximately equal to or less than half the area of the plane 156. The height of the upper food contact surfaces 154 relative to the recessed portions 152 is on the scale d? between 0.05 to 1.27 millimeters, and more preferably between 0.01 and 0.64 millimeters, and more preferably between 0.13 and 0.38 millimeters, additionally ?, the textured pattern includes approximately seven rows per 2.54 centimeters extending across the width of the surface 112 superior. Although the foregoing description has been provided for the presently preferred embodiments of the invention, the invention is not intended to be limited to any particular provision, but is defined by the appended claims. For example, certain variations of the textured pattern may include protuberances that are not uniformly configured or evenly spaced, thus creating a decorative pattern within the textured pattern, or having a uniform height. Alternatively, the protuberances in adjacent rows may be aligned instead of offset as described above, or each two or three rows may be aligned instead of each third row. Additionally, it is conlated that the protuberances may be spaced more closely or further apart than as described above. Or, the recessed portions may be concave or may further include a slot or narrow channel formed therein. As still a further alternative, the protuberances may be arranged in a circular pattern, or another, instead of in straight rows. Additionally, the baking device 100 need not include a bottom sheet or air cavity. In this way, the baking device 100 can only include a top sheet, having an appropriate thickness, on which the textured pattern is formed, such as using a roll for enhancing and a uniform roll. These and other alternative configurations d? The invention, which may occur to those skilled in the art, is intended to form a part of the present invention to the extent that said alternatives fall within the scope of the appended claims.

Claims (23)

1. - A baking device for baking a food product, comprising: a first metal layer including an upper surface for supporting the food product when placed thereon, the upper surface having a textured pattern comprising a plurality of rows of uniformly spaced, substantially straight protuberances, each protrusion having an upper food contact surface, wherein the adjacent rows of protuberances are separated by a recessed portion, and the upper food contact surface of each protrusion has a height relative to the recessed portion? n a scale between 0.05 and 1.27 millimeters.

2. The baking device as described in claim 1, wherein each protuberances ST extends continuously along a length of each row.

3. The baking device as described in claim 2, wherein the textured pattern comprises approximately seven rows per 2.54 centimeters extending through a width of at least a portion of the upper surface.

4. The baking device as described in claim 1. wherein each row includes a plurality of the protuberances. the protuberances being uniformly spaced along the length of the respective row.

5. The baking device as described in claim 4, wherein the textured pattern comprises approximately nine to eleven protrusions per 6.45 square centimeters of at least a portion of the upper surface.

6. The baking device as described in claim 4, wherein the protuberances have an oval configuration.

7. The baking device as described in claim 4, wherein the protuberances have rounded lateral surfaces extending from the upper food contact surfaces the recessed portions.

8. The baking device as described in claim 1, wherein the upper food contact surfaces of the protuberances are rounded.

9. - The baking device as described in claim 1. further comprising a non-stick coating disposed on the upper surface.

10. The baking device as described in claim 1, further comprising a second layer of metal connected to the first metal layer so that an air cavity is formed therebetween.

11. The baking device as described in claim 1, wherein the upper food contact surfaces have a contact area remaining in a plane.

12. The baking device as described in claim 11. wherein the contact area is less than or equal to a third of a plane area.

13 - The device for baking as described in claim 1, wherein the relative height of the recessed portion is on a scale of between 0.10 to 0.64 millimeters.

14. The baking device as described in claim 1. wherein the relative height of the recessed portion is on a scale of 0.13 to 0.38 millimeters.

15. - A baking device, comprising: a first metal layer with an upper surface having a surface area with figures, the surface area with figures including a textured pattern having a plurality of substantially straight rows, uniformly spaced from protuberances, each protrusion having a top surface of food contact remaining within a plane having an area, wherein the upper food contact surfaces have a contact area that is less than or equal to one third of the area of the plane.

16. The baking device as described in claim 15, wherein the adjacent rows of protuberances are separated by a recessed portion., and each upper contact surface of food has a height of 0.05 to 1.27 millimeters in relation to the recessed portion.

17. The baking device as described in claim 15. further comprising a second layer of metal connected to the first metal layer so that an air cavity is formed therebetween.

18. The baking device as described in claim 15, wherein each row comprises a plurality of the protuberances, the protuberances being uniformly spaced along a length of the respective row.

19. A baking device for baking a food product, comprising: a first layer of metal having a top surface; and a second metal layer connected to the first metal layer so that an air cavity is formed therebetween; wherein the upper surface of the first metal layer includes a textured pattern comprising a plurality of protuberances, each protrusion having an upper contact surface of food contacting a food product when the food product is placed on the same, where the upper surfaces of food contact are in a plane.

20. The device for baking as described in claim 19, wherein the plurality of protuberances are arranged in a plurality of substantially straight rows, uniformly spaced.

21. The baking device as described in claim 20, wherein each row includes a plurality of the protuberances, the protuberances being uniformly spaced along a length of the respective row.

22 - The device for baking as described in claim 19, wherein the protuberances have a height on a scale between 0.05 and 1.27 millimeters.

23. The device for baking as described in claim 19, wherein the protuberances have a height on a scale between 0.10 and 0.64 millimeters.