GB2564659A

GB2564659A - Improvements in cooking surfaces

Info

Publication number: GB2564659A
Application number: GB1711494.3A
Authority: GB
Inventors: William Brodie Scott Rupert
Original assignee: Individual
Current assignee: Individual
Priority date: 2017-07-17
Filing date: 2017-07-17
Publication date: 2019-01-23
Anticipated expiration: 2037-07-17
Also published as: GB201711494D0; GB2564659B

Abstract

A planar cooking surface 1 of unitary construction suitable for supporting at least one sausage comprises at least one longitudinally extending recess 3 formed within the cooking surface and a pair of upstanding protrusions 4 projecting from the cooking surface on either side of the recess. The recess has a width and length to support at least a portion of a sausage 2. The protrusions span at least the length of the recess. The recess comprises a sloping base 6 that is progressively deeper from the centre to the ends 7 and is progressively wider in cross-section towards each end. In use, the at least one longitudinally extending recess and the pair of upstanding protrusions prevent movement of the sausage supported within said recess in both straight and curved configurations. The recess may comprise a semi-circular cross-section through its central lateral axis. The protrusions may comprise elliptical cones having elliptical bases and rounded tops. The cooking surface may be a baking tray and may comprise a rim 5 around a peripheral edge. The cooking surface may comprise a plurality of recesses and a plurality of corresponding protrusions such that neighboring recesses share a protrusion therebetween.

Description

Improvements in Cooking Surfaces

This invention pertains generally to the field of cooking surfaces, and in particular, substantially planar cooking surfaces for supporting cylindrical length foodstuff items, such as sausages.

Sausages are a type of charcuterie that typically comprise minced or ground meat encased in a cylindrical sleeve that would traditionally have been made from intestine, but is now more commonly made from a synthetic alternative. There are numerous different types and flavour combinations of both meat and vegetarian sausages, and a number of different ways by which these cylindrical, elongate foodstuff items may be cooked for consumption. These different ways of cooking a sausage include grilling under an oven grill or on a BBQ, frying in a pan, roasting in the oven or even heating in a microwave.

However, when cooking sausages by any of these different means, there are some common issues that a person would likely experience. Most of these issues are due to the shape and behaviour of such a cylindrical, elongate item during the cooking process.

When using a cooking surface such as a baking tray or rack, a user places a desired number of sausages directly onto the baking tray or rack, and places this tray or rack into an oven or under a grill. But being cylindrical, each sausage is likely to roll out of position when moving the tray to and from the oven. To evenly cook a sausage, a user must turn the sausage at least once during the cooking process to ensure that the sausage is cooked throughout. But typically, with sausages resting against each other, and their tendency to roll around when the tray is moved, coupled with the fact that when heated along one surface a sausage has a tendency to curl and take on a curved shape, evenly cooking each sausage can prove challenging. Most cooking surfaces, such as baking trays and grills, apply heat to each sausage asymmetrically, causing uneven shrinkage of the sausage’s skin, and therefore causing the heated surface to shrink and the sausage to curl. Once a sausage has become curved in configuration, by varying degrees, turning that sausage for even cooking is very difficult, as the curved sausage will always attempt to lie flat and will not easily rest along its concave or convex surface. Abutting the sausage next to a neighbouring sausage or the sides of the tray is one solution often used to help to prevent the sausages from rolling over when the tray is slid back under the grill, but again not an easy task to rotate a sausage and lean against a neighbouring sausage in the right position. It is also difficult to ensure that all the sausages in the tray are turned at the same time if they are all resting against each other. Then once assembled into position, returning the tray to the oven or grill can cause the sausages to roll out of position.

Another solution is to use skewers to hold the sausages in position, use a spiked surface, or to clamp them between two surfaces, but all of these methods will likely affect the cooking of the sausage and the resulting taste and shape.

When cooking sausages, it is often the case that juices escape through the skin during the cooking process. A sausage cooked in a tray or pan can often end up swimming in liquid fat and other juices. This is undesirable if it is allowed to collect about the sausage, and in some cases become stuck to the skin, particularly when allowed to cool. A rack or spiked surface can help to drain away these juices during the cooking process, but these surfaces present their own issues when attempting to evenly cook the sausage, not to mention during the washing up process.

The prior art shows a number of devices which attempt to address these needs in various ways.

GB 2,529,822 (Barton) discloses a cooking apparatus for cooking sausages. This apparatus comprises a cooking surface with at least one concave curved region and at least one convex curved region, the curved regions being dimensioned and configured to engage a curved sausage. Whilst proposing a channel arrangement to support each sausage, with upstanding protrusions to assist with this process, this invention would not wholly support all sausages with varying degrees of curvature. Once the ends have curled upwards due to shrinkage of the sausage skin on one side, the user would attempt to turn over the sausage to cook the other side, but would need to relocate the sausage within the pan to find sufficient support in this curled configuration.

GB 2,206,775 (Geerdts) discloses a sausage frying pan having parallel troughs therein and corresponding upstanding protrusions, which are intended to support a sausage. However no provision is made for sausages that are curved or that have curled up during the cooking process. It assumes that all sausages remain straight, and therefore does not provide additional support for a curved sausage.

Whilst some of the prior art appears to address the issue of supporting a curved sausage, or supporting a sausage that takes on a curved shape during the cooking process, it does not address the issue of supporting all different shapes and sizes of sausage when in a curved configuration, and ensuring that each and every one of these sausages is cooked evenly throughout. The prior art is concerned with even browning of the sausage skin, and being able to rest the sausage on its convex and concave sides, and not with supporting the sausage when the tray is moved to and from the oven or grill, and in all degrees of rotation. The prior art attempts to address the issue of draining away excess liquid that escapes from the sausages during the cooking process, but does not provide means to prevent the sausages from rolling back into this liquid. The prior art found does not appear to propose a simple solution to support all curvatures of sausage through all degrees of rotation, ensure even cooking of each sausage with minimal need to turn the sausage during the cooking process, support the sausage and hold it in position when moving the tray to and from the oven or grill, whilst preventing excess liquid that escapes from the sausage from collecting about the sausage.

Preferred embodiments of the present invention aim to provide a cooking surface for supporting variable curvatures of sausage throughout the cooking process at all degrees of rotation, to support the sausage in position when the cooking surface is being moved to and from the oven or grill, to ensure evenness of cooking throughout the sausage with minimal requirement to turn the sausage during the cooking process, whilst preventing a collection of liquid that escapes from each sausage, from collecting about said sausage.

According to one aspect of the present invention, there is provided a substantially planar cooking surface of unitary construction for supporting at least one sausage, the cooking surface comprising: at least one longitudinally extending recess formed within the cooking surface, the at least one recess being of a width and length to support at least a portion of the sausage; and, a pair of upstanding protrusions projecting from said cooking surface on either side of the at least one recess, and spanning at least the length of the at least one recess, whereby said at least one recess incorporates a gradually sloping base that is progressively deeper from the centre to the ends thereof, and said at least one recess is progressively wider in cross-section towards each end thereof, such that, in use, the at least one longitudinally extending recess, and the pair of upstanding protrusions are configured to prevent movement of the sausage supported within said recess in both a straight and curved configuration.

Preferably, the at least one recess comprises a substantially semi-circular crosssection through its substantially central lateral axis.

Alternatively, the at least one recess may comprise a substantially U-shaped cross-section through its substantially central lateral axis.

The protrusion may comprise an elliptical base shape.

The protrusion may comprise an elliptical cone shape.

The elliptical cone may incorporate a rounded top.

The cooking surface may be made from any one of, but not limited to, the following materials: metal, metal alloy, coated metal, cast iron, glass, ceramic, foil, silicone.

The cooking surface may be completely or partially provided with a non-stick coating.

The cooking surface may comprise a baking tray or baking sheet.

The cooking surface may incorporate a rim about the peripheral edge.

The cooking surface may comprise a baking sheet provided with a plurality of recesses and plurality of corresponding protrusions, such that neighbouring recesses are configured to share the protrusion therebetween.

For a better understanding of the invention and to show how embodiments of the same may be carried into effect, reference will now be made, by way of example, to the accompanying diagrammatic drawings, in which:

Figure 1 shows one embodiment of cooking surface in isometric view, showing four recesses to support up to four sausages, and six corresponding protrusions corresponding to said recesses, showing one sausage placed within one recess and between a pair of corresponding recesses;

Figure 2 shows the cooking surface embodiment of Figure 1 in plan view, without the sausages;

Figure 3 shows a Section view BB’ taken from Figure 2, showing one embodiment of sloping base of the recess for sausage support when in a curved configuration and liquid drainage purposes;

Figure 4 shows a Section view CC’ taken from Figure 2, showing one embodiment of rounded protrusion for sausage support when in a curved configuration;

Figure 5 shows a Section view AA’ taken from Figure 2, showing one embodiment of cross-section through the centre portion of the recess, showing support for a sausage placed within the recess;

Figure 6 shows one embodiment of cooking surface in side view with undulating arrangement of recesses and protrusions shown with a dotted line;

Figure 7 shows a further arrangement of cooking surface with protrusions shown in half form where the protrusion abuts the periphery of the cooking surface;

Figure 8 shows Figure 7 in plan view;

Figure 9 shows a further embodiment of cooking surface with alternative shape of protrusions provided with straight sides; and,

Figure 10 shows Figure 9 in plan view.

In the figures like references denote like or corresponding parts.

As shown in Figure 1, the cooking surface 1 comprises a flat planar sheet of material, that can be formed into the desired shape to create the sausage support means. The cooking surface 1 may be of unitary construction, being formed from a sheet of material. Alternatively, further materials may be incorporated to make up the cooking surface 1 and the sausage support means. In basic form, the cooking surface 1 comprises a recess 3 that is symmetrical about its longitudinal axis. The recess 3 is of a sufficient size to support a sausage 2 or specific elongate foodstuff item. Sausages 2 come in various lengths, diameters and shapes, and therefore the tray may be configured to support a typical sausage 2, or may be configured to support a special type and size of sausage 2, such as extra long hot dogs for an example.

The recess 3 incorporates a recess base 6 that falls away from the centre of the recess 3 towards the ends. This recess base 6 therefore incorporates a longitudinal concave slope that is very gradual from the centre towards each end. This shape of recess base 6 provides drainage means for any liquid escaping from the sausage 2 during the cooking process, whilst also providing support for the sausage 2. In one embodiment, the recess 3 is configured to be substantially half the diameter of a typical sausage 2 in depth. Therefore the sausage 2 would sit within the recess 3 with half of the sausage 2 showing above.

Either side of the recess 3 is provided a pair of protrusions 4. These protrusions 4 run parallel to the recess 3, and are of substantially the same length as the recess 3. The protrusions 4 project from the cooking surface 1, and provide further support for the sausage 2. In particular, the protrusions 4 support the ends of the sausage 2 when the sausage 2 has become curved, or curled up during the cooking process. When that curved sausage 2 is rotated, the ends of that sausage 2 may rest upon the upstanding protrusions 4. This is particularly helpful when supporting the sausage 2 when the cooking surface 1 is being placed back under the grill or into the oven, in preventing movement of the sausage 2 from the turned position.

The recess 3 comprises two recess ends 7, that comprise a channel that is wider at the ends thereof. The width of the recess ends 7 is wider than the width of the centre of the recess 3. This widening, and these widened recess ends 7, help to provide additional support for a sausage 2 that has become curled during the cooking process. The recess ends 7 are configured to be of a similar shape and size to a typical curved end of sausage

2.

Figure 1 shows a cooking surface 1 arrangement when configured as a baking tray or grill tray, with four recesses 3, and six protrusions 4, aligned on either side of each recess 3. Neighbouring recesses 3 can make use of the protrusion 4 that runs between them. This arrangement or layout of recesses 3 is a 2 by 2 arrangement for cooking four sausages 2. However, there are a number of different layouts that could be used such as a plurality of recesses 3 in one single line, ranging from one recess 3 right through to any number of recesses 3 that could conveniently fit into or under a cooking facility. Likewise the cooking surface 1 may comprise a layout with multiple rows or recesses 3, again configured to fit under or within a suitable cooking facility. Sausages 2 are typically purchased in packs of 6 or 8 and therefore it is thought that 3 by 2, 6 by 1, 4 by 2, 8 by 1 and 4 by 1 would be useful configurations. However, for a commercial enterprise, a cooking surface 1 with a considerable number of recesses 3 to cook a much larger quantity of sausages 2 may be required.

The protrusions 4 may comprise a number of different shapes. These protrusions 4 may have rounded or straight edges. They may comprise an upstanding planar portion, or a three-dimensional mound or configuration as shown in the figures. In one embodiment, as shown, each protrusion 4 comprises an elliptical based cone, with a rounded top. These protrusions 4 are therefore widest across their centre, and narrow towards each end. These protrusions 4 may be uniform as shown, or may be nonuniform.

Figure 2 shows a plan view of the cooking surface 1 and of the arrangement of recesses 3 and protrusions 4 as shown in Figure 1. The elliptical shape base of each protrusion 4 is shown. The recess ends 7 widen alongside the ends of the protrusions 4. The cooking surface 1 may be provided with a rim 5. The rim 5 is useful for ease of handling the cooking surface 1 or tray, and also provides means to help contain any liquid that escapes during the cooking process. The cooking surface 1 may be configured such that multiple cooking surfaces 1 will nest inside each other or stack together for storage purposes.

The cooking surface 1 may comprise more of a tray arrangement, and therefore be contoured to allow for grips or handles to be created about the periphery. These handles or grip portions, not shown, will likely be handled with an oven gloved hand, and therefore need to be configured to allow for this.

Any liquid that escapes from the sausage 2 during the cooking process will run down the gently sloping recess base 6 of each recess 3 and towards the recess ends 7. It will either be allowed to collect here, effectively pooling, until it solidifies and can be easily cleaned away. Or a channel arrangement, not shown, will channel the liquid fat away from the recesses 3 and therefore away from the sausages 2. This channel would allow the liquid fat to collect or pool elsewhere within the cooking surface 1, such as alongside the peripheral edge. Once the cooking surface 1 has been removed from the oven or grill and allowed to cool down, the liquid fat would solidify and allow it to be scraped off for disposal.

Figure 3 shows cross-section CC’ through the recess 3 and showing the recess base 6 and the gently longitudinal sloping of this recess base 6 from the centre towards the recess ends 7. Figure 4 shows cross-section BB’ through a protrusion 4, showing the convex curve created by said protrusion 4. Figure 5 shows cross-section AA’, showing the cross-sectional shape of one embodiment of recess 3 taken through the lateral axis or centre of the recess 3. Also shown is a cross-section through a typical sausage 2 sat within the recess 3, showing substantially half of the sausage 2 being supported by the recess 3. The cross-section of the recess 3 across its central lateral axis would likely be semi-circular, but could also be U-shaped, or any alternative shape that is configured to support a sausage 2 within the recess 3.

Figure 6 shows as a dotted line one arrangement of undulating surface, showing as plurality of recesses 3 and corresponding protrusions 4 in side view, whereby the cooking surface 1 comprises a base portion. The recesses 3 and protrusions 4 take on a wave like configuration.

Figure 7 shows an alternative arrangement of cooking surface 1 whereby a protrusion 4 is adjacent to the periphery of the cooking surface 1, and the protrusion 4 comprises half its original form. This allows the cooking surface 1 to fit more recesses 3 and to therefore fit more sausages 2 within the cooking surface 1. This arrangement makes use of all available space within the cooking surface 1, ensuring that all recesses 3 have a neighbouring pair of protrusions 4. Figure 8 shows this arrangement in plan view, showing the protrusions as having been halved in a longitudinal direction.

Figure 9 shows a further embodiment of protrusion 4 where the protrusion 4 is provided with straight edges. Figure 10 shows this arrangement in plan view.

The substantially planar cooking surface 1 may be formed from any one of the following materials: metal, metal alloy, coated metal, cast iron, glass, ceramic, foil, silicone. The most common material for baking surfaces or trays would likely be carbon steel, aluminum, stainless steel or tinned steel. The cooking surface 1 may also be formed from an alternative material that is suitable for use within a cooking vessel. Where the cooking surface 1 is formed from a sheet of metal, metal alloy, coated metal or similar, the recesses 3 and protrusions 4 would likely be stamped into the cooking surface 1.

The cooking surface 1 may incorporate a non-stick coating, not shown, or may be formed from a material whose properties ensure that the sausages 2 do not stick to the cooking surface 1. Silicone is an example of a material that provides a non-stick surface onto which the foodstuffs can be placed.

Where the cooking surface 1 is formed from foil, such as aluminium foil, the cooking surface 1 may comprise a single use or fewer use arrangement. These cooking surfaces 1 may be bought in a pack, stacked together. They may even comprise the packaging that comes with the sausages 2.

When using the cooking surface 1, a user would place a desired number of sausages 2 into the recesses 3 within the cooking surface 1. They would then place the cooking surface 1 underneath a grill or into an oven or other suitable cooking vessel. The sausage 2 will begin cooking with the top surface of the sausage 2 likely turning brown. With this top surface being heated, the skin of the sausage 2 will likely shrink and the ends of the sausage 2 curl upwards, creating a curved sausage 2. The user will remove the cooking surface 1 from the cooking vessel, and the sausages 2 will remain in their same position, within each recess 3. The user will turn each sausage 2, through ideally 180 degrees, using a cooking implement such as tongs. Each sausage 2 will be placed back into the recess 3, where it is held in position by the recess 3 and the protrusions 4. The user can then return the cooking surface 1 to the cooking vessel, with the sausages 2 remaining in their turned position regardless of sausage curvature. This allows the user to ensure that the entire sausage has received an adequate amount of heat and that the sausage 2 is cooked through. The user may repeat this sausage turning process a number of times until they are satisfied that the sausage 2 is thoroughly cooked, and where necessary, that the skin of the sausage 2 is browned to their liking. However, the cooking surface 1 has been designed and configured such that each sausage 2 should only require a single rotation through 180 degrees during the cooking process.

If the user were to rotate the sausage 2 through more or less than 180 degrees, the combination of recess 3 and protrusions 4 will provide support for this sausage 2. For an example, should the sausage 2 be turned through an angle of 120 degrees, the ends of the sausage 2 may rest upon the nearest upstanding protrusion 4, which would still allow another part of the sausage 2 to be cooked.

The user can therefore remove the cooking surface 1 from the cooking vessel, remove the sausages 2 from their recesses 3 for consumption, and clean the cooking surface 1. Where the cooking surface 1 incorporates fat drainage channels or regions, these can be easily cleaned, with the fat being thrown away.

The cooking surface 1 may be a baking sheet or tray, a grill pan or an insert for such bakeware such that the cooking surface 1 converts an existing baking tray, sheet or pan into a suitable surface for supporting sausages 2 during the cooking process, and when the cooking surface is being moved to and from the cooking vessel.

Claims

CLAIMS:

1. A substantially planar cooking surface of unitary construction for supporting at least one sausage, the cooking surface comprising:

at least one longitudinally extending recess formed within the cooking surface, the at least one recess being of a width and length to support at least a portion of the sausage; and, a pair of upstanding protrusions projecting from said cooking surface on either side of the at least one recess, and spanning at least the length of the at least one recess, whereby said at least one recess incorporates a gradually sloping base that is progressively deeper from the centre to the ends thereof, and said at least one recess is progressively wider in cross-section towards each end thereof, such that, in use, the at least one longitudinally extending recess, and the pair of upstanding protrusions are configured to prevent movement of the sausage supported within said recess in both a straight and curved configuration.

2. A cooking surface according to claim 1, wherein the at least one recess comprises a substantially semi-circular cross-section through its central lateral axis.

3. A cooking surface according to claim 1, wherein the at least one recess comprises a substantially U-shaped cross-section through its central lateral axis.

4. A cooking surface according to claims 1, 2 or 3, wherein the protrusion comprises an elliptical base.

5. A cooking surface according to claim 4, wherein the protrusion comprises an elliptical cone.

6. A cooking surface according to claim 5, wherein the elliptical cone comprises a rounded top.

7. A cooking surface according to any one of the preceding claims, wherein the cooking surface is made from any one of, but not limited to, the following materials: metal, metal alloy, coated metal, cast iron, glass, ceramic, foil, silicone.

8. A cooking surface according to claim 7, wherein the cooking surface is completely or partially provided with a non-stick coating.

9. A cooking surface according to any one of the preceding claims, wherein the cooking surface comprises a baking tray.

10. A cooking surface according to any one of the preceding claims, wherein the cooking surface incorporates a rim about the peripheral edge.

11. A cooking surface according to any one of the preceding claims, whereby the cooking surface comprises a baking sheet provided with a plurality of recesses and plurality of corresponding protrusions, such that neighbouring recesses are configured to share the protrusion therebetween.

04 04 18

Amendments to the claims have been filed as follows:

CLAIMS:

at least one longitudinally extending recess formed within the cooking

5 surface, the at least one recess being of a width and length to support at least a portion of the length of the sausage; and, a pair of upstanding protrusions projecting from said cooking surface on either side of the at least one recess, and spanning at least the length of the at least one recess,

10. A cooking surface according to any one of the preceding claims, wherein the cooking surface incorporates a rim about a peripheral edge.

20

10 whereby said at least one recess incorporates a gradually sloping base that is progressively deeper from the centre to the longitudinally extended ends thereof, and said at least one recess is progressively wider in cross-section towards each longitudinally extended end thereof, such that, in use, the at least one longitudinally extending recess, and the pair of upstanding protrusions are

15 configured to prevent movement of the sausage supported within said recess in both a straight and curved configuration.

2. A cooking surface according to claim 1, wherein the at least one recess comprises a substantially semi-circular cross-section across its central lateral axis.

3. A cooking surface according to claim 1, wherein the at least one recess comprises a substantially U-shaped cross-section across its central lateral axis.

4. A cooking surface according to claims 1, 2 or 3, wherein the protrusions comprise an elliptical base.

04 04 18

5. A cooking surface according to claim 4, wherein the protrusions comprise an elliptical cone.

6. A cooking surface according to claim 5, wherein the elliptical cone comprises a

5 rounded top.

7. A cooking surface according to any one of the preceding claims, wherein the cooking surface is made from any one of the following materials: metal, metal alloy, coated metal, cast iron, glass, ceramic, foil, silicone.

9. A cooking surface according to any one of the preceding claims, wherein the

15 cooking surface comprises a baking tray.