WO1990008495A1

WO1990008495A1 - Mini cooker and griddle

Info

Publication number: WO1990008495A1
Application number: PCT/CA1990/000020
Authority: WO
Inventors: Ramalingam Sivalingam
Original assignee: Ramalingam Sivalingam
Priority date: 1989-01-24
Filing date: 1990-01-23
Publication date: 1990-08-09
Also published as: AU4958090A

Abstract

A cooking apparatus for accommodating different types of cooking includes heating means (7) mounted on a supporting base (1) and separate control means (9, 10) for the heating means, and a horizontally disposed, relatively thick griddle plate cooking attachment (19) formed from a heat retaining material to provide an evenly heated cooking surface, which may be detachably mounted on the base above the heating means (7). Fluid level controlling means (21, 99) are employed to establish a maximum fluid level on the griddle plate surface and the attached splatter guard (20, 46) extends upwardly, marginally above the maximum fluid level. There are means (14) for collecting excess fluid diverted by the fluid level controlling means. The griddle plate may be part of a selectively interchangeable cooking apparatus incorporating an oven (22) or another separately controllable cooking attachment. In its preferred embodiment the griddle plate splatter guard (20, 46) is notched at the height of the maximum fluid level to provide an opening (21) which functions as the fluid level controlling means.

Description

MINI COOKER AND GRIDDLE SPECIFICATION

BACKGROUND OF THE INVENTION

Field of the Invention

This invention relates to cooking devices which can be adapted to incorporate a number of different cooking attachments, more particularly to cooking devices which can be adapted to incorporate a griddle which is particularly well-suited for preparing thin food items and which with suitable adaption can be used as an oven, range, toaster, wok, griddle and fryer.

Background of the Prior Art

Griddles are used to prepare a variety of foods as they may be adapted for deep or shallow fat frying or dry griddling, as desired. Typically, a flat heated plate provides the cooking surface and side restraining walls are employed to retain the requisite levels of cooking fluids on the surface. Examples of griddles are disclosed in U.S. Patent 2,221,545 to Osborne, August 13, 1940 and U.S. Patent 3,599,559 to Presley and Halcombe, August 17, 1971.

There are a number of shortcomings in the prior art. Heat distribution on the cooking surface closely mirrors the heat patterns of the underlying heat sources and therefore not all portions of the cooking surface are heated to the same temperature.

Consequently when extremely thin foods, such as the various flatbreads which are part of the native diet of many Asians and Latin Americans, are prepared on conventional griddles the uneven distribution of heat on the griddle surface causes the food to burn in some places, while remaining undercooked in others. The need for even heat on the griddle surface is even more important when, as in the case of many of the flatbreads discussed above, little or no cooking oil is used in the preparation of the food. Similarly, the side restraining walls sometimes used to retain cooking fluids on the cooking surface, render the manipulation of thin food items more difficult, often resulting in food breakage. Finally, griddles are generally available as stand-alone items and not as part of a selectively interchangeable cooking apparatus, particularly one which incorporates an oven and/or another separately heat-controllable flat surface.

SUMMARY OF THE INVENTION

In one aspect, the present invention comprises a supporting base on which heating means are mounted. Separate control means for the heating means are provided. A horizontally disposed, relatively thick, griddle plate cooking attachment formed from a heat retaining material to provide an evenly heated cooking surface, may be detachably mounted on the base above the heating means in such a way that heat conduction to the base from the griddle is minimized. A fluid level controlling means establishes the maximum fluid level on the griddle plate surface thus allowing the griddle to function with a splatter guard only marginally higher than the maximum fluid level. Excess fluid diverted by the fluid level controlling means is collected for disposal or reuse.

In another embodiment, the griddle plate is divided into a plurality of independently heatable compartments. Each divider means contains one or more apertures to lessen heat conduction between the compartments and fluid level controlling means.

In yet another embodiment, the griddle plate may be selected from a first group of cooking attachments also including a hotplate and an oven. The first cooking attachment may be detachably mounted on the base at the first cooking unit. A second cooking attachment may be selected from a second group of cooking attachments which includes a hotplate and an oven. The second cooking attachment may be detachably mounted on the base at the second cooking unit.

In still another embodiment, an oven cover may be detachably mounted upon either the griddle plate or hot plate first cooking attachment and/or upon either the griddle plate or hot plate second cooking attachment.

The objects, advantages, and new features of the invention will become apparent from the following detailed description of the invention when considered in conjunction with the accompanying drawings herein. BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a perspective rendering of an embodiment of the basic cooking apparatus consisting of two cooking units with heating means for independently heating each cooking unit, separate control means for each of the heating means and side tray mounted on the supporting base;

Figure la is a cross-section through AA as shown in Figure 1, illustrating one manner of attachment of the heating means and control means for the heating means to the supporting base;

Figure 2 is a perspective rendering of the same two cooking unit apparatus as shown in figure 1 with a griddle plate cooking attachment detachably mounted at the first cooking unit and an oven cooking attachment detachably mounted at the second cooking unit;

Figure 2a is a cross-section through BB as shown in Figure 2, showing the structure and manner of detachable attachment of one embodiment of the oven cooking attachment;

Figure 3 is a side elevation of the griddle cooking apparatus supporting base as shown in Figure 1 showing one manner of attachment of the fluid level collecting means to the base;

Figure 4a is a top view of one embodiment of the oven cooking attachment;

Figure 4b is a side view of Figure 4a; Figure 4c is a top view of another embodiment of the oven cooking attachment;

Figure 4d is a side view of that different embodiment of the oven cooking attachment;

Figure 5a is a top view of one embodiment of the hotplate cooking attachment;

Figure 5b is a side view of the hotplate cooking attachment as in figure 5a, showing one manner of detachable attachment of the hotplate to the supporting base; Figure 5c is a top view of one embodiment of the griddle plate cooking attachment showing one embodiment of the fluid level controlling means;

Figure 5d is a side view of the griddle plate cooking attachment as in figure 5c showing one manner of detachable attachment of the griddle plate to the supporting base;

Figure 6 is a perspective rendering of an embodiment of a singly divided griddle plate supporting base with a double cavity insulator/reflector pan, and an embodiment of the means for collecting excess fluid diverted by the fluid level controlling means; Figure 7a is a perspective rendering of the supporting base of figure 6 with an embodiment of the singly divided griddle plate cooking attachment mounted on the base; Figure 7b is a cross-section through CC as shown in figure 7a showing one manner of attachment of the heating means, means for controlling the heating means and griddle plate attachment, to the supporting base. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT Referring to the drawings, in particular figure 1, an embodiment of the basic cooking apparatus consisting of two cooking units mounted on a supporting base, 1, is shown with legs, 2, for use on a table, bench or other surface of convenience. Longer legs could be attached for floor mounting or, the unit can be attached to a wall by replacing the legs with a flange or bracket assembly. A frame is formed by front, rear and side wall members with rear housing, 3, attached to the rear wall and extending upwardly above the supporting base frame. The base has recessed areas, 4, on the front wall for receiving cooking attachment clips. The top surface of the supporting base is shown having clips 5 for mating with cooking attachment members, thereby securing the cooking attachments to the base. Also shown are a plurality of downward depressions, 6, on the top surface of the base for receiving the thermally isolating legs of the hotplate and griddle plate attachments. Two electric heating elements, 7, are shown mounted in apertures on the top of the supporting base unit, supported by member 8. However it will be appreciated that other heat sources such as natural gas could be utilized with suitable modifications. Two independent thermostatic temperature controls 9 and 10 are shown mounted on the rear housing, 3, for controlling each of the heating elements. Two independent, thermostatic controls 11, are also shown on rear housing 3, for controlling second separably controllable heating elements included within each of two oven cooking attachments. The receptacles 12 electrically connect the controls 11 to the second separably controllable oven cooking attachment heating elements. A horizontally disposed detachable side tray, 13, is shown mounted on the supporting base, adjacent to the first cooking unit, for receiving cooking utensils and ingredients and having trough 14 suitable for collecting excess cooking fluid diverted by the fluid level controlling means.

Referring now to figure la, a cross section through AA as shown in figure 1. Ring 15 is shown placed within an opening on the top surface of the supporting base, to provide support for an insulator/reflector pan, 16. The inner horizontally disposed surface of the ring, 15, has a plurality of concentric ridges to reduce heat conduction from the heat source to other parts of the unit. The insulator/reflector pan, 16, is suspended downwardly from the inner horizontally disposed surface of ring 15 and contains a plurality of grooves located on the circumference of a circle of diameter roughly equal to the innermost diameter of insulator/reflector pan 16, at a height approximately equal to the height of the innermost horizontally disposed surface of ring 15. Supporting member 8 is shown inserted into the grooves in insulator/reflector pan 16. A standard resistive heating coil 7 is shown wound inwardly upon supporting member 8, with the free end of the heating coil shown passing through opening 17 and connected to the temperature control means 10 and through holder 18 to the electric source. Figure 2 shows a relatively thick griddle plate cooking attachment, 19, mounted at the first cooking unit having a splatter guard, 20, which is notched 21, at the maximum cooking fluid level, to divert excess cooking fluid into trough 14. Referring now to Figure 2a, a cross section through BB as shown in figure 2. Oven cover 22 with top surface as shown provides an enclosed surface above the heating element 7 when detachably mounted on the basic cooking unit. The oven cover consists of two parallel, aligned, inner and outer surfaces 23 and 24 which are connected by threaded bolt 25. A second separably controllable heating element 26 is horizontally suspended below the inner top surface of the oven cover. The ends, 27, of the heating elements 26 act as a support for the heating element 26 and provide for the electrical connection of the heating element, through receptacle 12, to controlling means 11 and the electrical source. Supporting member 28, having a diameter less than that of the top surface of the inner surface of the oven cover 24 and having a plurality of legs with grooves for accommodating supporting member 8 when mounted thereon above the heating means 7, provides a bottom surface for the oven cooking attachment. Referring to Figure 3, overhanging bolts 29 are shown, upon which side tray 13 can be detachably mounted.

Figure 2 also shows an oven cooking attachment mounted at the second cooking unit. This embodiment of the oven cover, which is shown more particularly in figures 4a and 4b, requires the oven cover to be secured to the base assembly at the front by the mating of clip 30 and recessed area 4 and at the rear by the mating of hinge 31, which is permanently attached to the oven cover, and clip 5. Referring now to Figures 4c and 4d, a second embodiment of the oven cover is shown. A pair of extension springs 32 are connected at the rear connection of the oven cover and base assembly, between a plate affixed to the base assembly 33 and the oven cover in such a way that the spring force tends to pull the oven cover down when closed and tends to pull the oven cover up when opened. The stabilizing effect of the springs 32 makes the use of clip 30 and recessed area 4 unnecessary for the proper functioning of this embodiment of the oven cover.

Referring now to Figure 5a, a top view of an embodiment of the hotplate cooking attachment is shown. Figure 5b is a side view of the hotplate shown in figure 5a and shows thermal isolating legs 34 attached to the underside of the hotplate cooking surface, for insertion into depressions 6 upon the top surface of the supporting base. Clip 35 mounted upon the underside of the hotplate cooking surface, at or near the central axis of the hotplate, is connected to clip 5 when the hotplate cooking attachment is mounted on the basic cooking unit. A clip 36 is shown mounted on the hotplate for mating with hinge 31 attached to the rear of the oven cover, when attaching the oven cooking attachment to the hotplate cooking attachment.

Referring now to Figure 5c, a top view of an embodiment of the griddle plate cooking attachment is shown having a splatter guard 20 notched 21 to provide the fluid level controlling means. Figure 5d is a side view of the griddle plate shown in Figure 5c. The griddle plate surface is relatively thick. Where the griddle plate surface is constructed of cast iron the preferred material, a thickness of the order of 0.100" is recommended. Figure 5d shows thermal isolating legs 37 attached to the underside of the griddle plate cooking surface for insertion into depressions 6 upon the top surface of the supporting base. A clip 38 mounted upon the underside of the griddle plate cooking surface, at or near the central axis of the griddle plate, is connected to clip 5 when the griddle plate cooking attachment is mounted on the supporting base. A clip 39 is shown mounted on the griddle plate for mating with hinge 31 attached to the rear of the oven cover, when attaching the oven cover cooking attachment to the griddle plate cooking attachment.

Referring now to Figure 6, a supporting base for a simplified double griddle cooking apparatus is shown. The supporting base contains many of the same features as the supporting base shown in Figure 1. A horizontally disposed double cavity insulator/reflector pan 40 is shown attached to the supporting base frame just below the top planar surface defined by the frame. The insulator/reflector pan has apertures 41 which provide openings through which the heating means may pass for mounting at the rear wall of the supporting base frame and through which the heating means may be electrically connected to the respective control means and the electric source. The front wall of the supporting base frame is notched, 42, near its centre in the shape of the profile of cooking fluid collecting means 43 to receive the cooking fluid collecting means for - 10 - mounting on the supporting base between the two cooking units. The front wall of the frame also has horizontally disposed member 44 extending rearwardly for receiving fluid collecting means flanges 45 when fluid collecting means 43 is inserted in notch 42.

Referring now to Figure 7a, the supporting base of figure 6 is shown with a singly divided griddle plate cooking attachment, mounted thereon. Splatter guard 46 has divider member 47 to provide. wo independent griddle plate surfaces at the first and second cooking units respectively. The divider member 47 contains a plurality of apertures 48 to lessen heat conduction between the two griddle plate surfaces and is shown notched 49 immediately above cooking fluid collecting means 43 to the height of the maximum fluid level to provide the fluid level controlling means. The notch 49 as shown in figure 7a is of equal height in relation to both griddle plate surfaces, however, it is understood that the notch can be of different heights in relation to each of the griddle plate surfaces, thereby defining correspondingly different maximum fluid levels on each of the griddle plate surfaces. Although not shown in Figure 7a, clips similar to clips 36 and 39 could be mounted on the griddle plate for mating with hinges 31 attached to the rear of the oven covers, when attaching the oven cooking attachments to the griddle plate cooking attachment.

Referring now to Figure 7b, a cross section through CC as shown in Figure 7a. Insulator/reflector pan 40 is shown attached to the supporting base frame in a plurality of places. Horizontally disposed heating means 50 is mounted above and within insulator/reflector pan 40 with the free end of the heating element 51 passing through aperture 41 and connecting to the temperature control means 52 and the electric source. A griddle plate cooking attachment, having a plurality of thermally isolating legs, is shown mounted on the supporting base frame.

While one embodiment of many of the inventive features of the invention is described, other embodiments of the invention are possible and are intended to be protected within the scope of the attached claims.

Claims

THE EMBODIMENTS OF THE INVENTION IN WHICH AN EXCLUSIVE PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:

1. A cooking apparatus for accommodating different types of cooking, comprising:

(a) a supporting base (1);

(b) heating means (7) mounted on the base (1) and separate control means (9, 10) for the heating means;

(c) a horizontally disposed, relatively thick griddle plate cooking attachment (19) formed from a heat retaining material to provide an evenly heated cooking surface, which may be detachably mounted on the base above the heating means (7) in such a way that heat conduction to the base from the griddle is minimized;

(d) fluid level controlling means (21, 49) to establish a maximum fluid level on the griddle plate surface;

(e) a splatter guard (20, 46) extending completely around the griddle plate extending upwardly, marginally above the maximum fluid level to retain fluid on the griddle plate; and

(f) means (14) for collecting excess fluid diverted by the fluid level controlling means.

2. The apparatus of claim 1 further comprising an oven cooking attachment (22) having side and top walls to provide an enclosed volume above the griddle plate surface, and having a second separably controllable heating means disposed below the top wall, which may be detachably mounted on the griddle plate (19).

3. The apparatus of claim 1 further comprising:

(a) a horizontally disposed insulator/reflector pan (16, 40) mounted on the supporting base below the heating means (7) to reduce heat transmission from the heating means to the base; and

(b) a horizontally disposed side tray (14) detachably mounted on the supporting base.

4. The apparatus of claim 3 further comprising an oven cooking attachment (22) having side and top walls to provide an enclosed volume above the griddle plate surface, and having a second separably controllable heating means (7) disposed below the top wall, which may be detachably mounted along the griddle plate.

5. The apparatus of claim 1 wherein:

(a) the griddle plate cooking attachment (19) is divided into a plurality of compartments by divider means (47), each divider means containing one or more apertures (48) to lessen heat conduction between the compartments and fluid level controlling means (49); and

(b) the heating means and control means (9, 10) for the heating means are adapted to allow each compartment of the griddle plate to be heated to a desired temperature independently of the others.

6. The apparatus of claim 5 further comprising a plurality of oven cooking attachments (22) equivalent in number to the number of griddle plate compartments, each of which has side and top walls to provide an enclosed volume above each griddle plate compartment, and each having a second separably controllable heating means disposed below the top wall, each of which may be separately detachably mounted on the griddle plate.

7. The apparatus of claim 5 further comprising:

(a) a horizontally disposed insulator/reflector pan (40) mounted on the supporting base below the heating means (7) to reduce heat transmission from each independently controllable portion of the heating means (7) to the base (1); and

8. The apparatus of claim 7 further comprising a plurality of oven cooking attachments (22) equivalent in number to the number of griddle plate compartments, each of which has side and top walls to provide an enclosed volume above each griddle plate compartment, and each having a second, separably controllable heating means (9, 10) disposed below the top wall, each of which may be separably detachably mounted on the griddle plate (19).

9. A cooking apparatus for accommodating different types of cooking, comprising:

(a) a supporting base (1) having a plurality of compartments, each compartment being capable of accommodating an independent cooking unit j (b) a plurality of heating means (7) for independently heating each cooking unit mounted on the base and separate control means (9, 10) for each of the cooking units;

(c) a first cooking attachment being selected from one of the following:

(i) a horizontally disposed, relatively thick griddle plate (19) formed from a heat retaining material to provide an evenly heated cooking surface and having fluid level controlling means (21, 49) adapted to establish a maximum fluid level on the griddle plate surface, and having a splatter guard (20, 46) extending completely around and sealed to it extending upwardly only marginally above the maximum fluid level,

(ii) a horizontally disposed hotplate formed of a heat retaining material,

(iii) an oven (22) having side and top walls to provide an enclosed volume above the first compartment heating means (7), and having a second separably controllable heating means disposed below the top wall, any of which may be detachably mounted on the base (1) above the heating means (7), at the first cooking unit in such a way that heat conduction to the base (1) from the first cooking attachment is minimized;

(d) a second cooking attachment being selected from one of the following:

(i) a horizontally disposed hotplate formed of a heat retaining material. (ii) an oven (22) having side and top walls to provide an enclosed volume above the second compartment heating means, and having a second separably controllable heating means disposed below the top wall, either of which may be detachably mounted on the base, above the heating means, at the second cooking unit in such a way that heat conduction to the base from the second cooking attachment is minimized; and

(e) means (14) for collecting excess fluid diverted by the fluid level controlling means located at a point distant from the second cooking unit.

10. The apparatus of claim 9 further comprising:

(a) a third cooking attachment for use if either the griddle plate or the hotplate is chosen as the first cooking attachment, being an oven with side and top walls to provide an enclosed volume above either the griddle plate or hotplate surface and having a second separably controllable heating means disposed below the top wall, which may be detachably mounted on either the griddle plate or hotplate; and

(b) a fourth cooking attachment for use if either the griddle plate or the hotplate is chosen as the second cooking attachment being an oven with side and top walls to provide an enclosed volume above the hotplate surface and having a second separably controllable heating means disposed below the top wall, which may be detachably mounted on the hotplate.

11. The apparatus of claim 9 further comprising:

(a) a plurality of horizontally disposed insulator/reflector pans (16) equivalent in number to the number of cooking units each mounted on the supporting base (1) below the heating means (7) to reduce heat transmission from each of the heating means (7) to the base (1); and

(b) a horizontally disposed side tray (14) having the means for collecting excess fluid, detachably mounted on the supporting base (7) at a point distant from the second cooking unit.

12. The apparatus of claim 11 further comprising:

13. The claims as in 1, 2, and 3 wherein the splatter guard is notched at the height of the maximum fluid level to provide an opening which functions as the fluid level controlling means.

14. The claims as in 4, 5, and 6 wherein the splatter guard is notched at the height of the maximum fluid level to provide an opening which functions as the fluid level controlling means.

15. The claims as in 7, 8, and 9 wherein the splatter guard is notched at the height of the maximum fluid level to provide an opening which functions as the fluid level controlling means.

16. The claims as in 10, 11, and 12 wherein the splatter guard is notched at the height of the maximum fluid level to provide an opening which functions as the fluid level controlling means.