Login| Sign Up| Help| Contact|

Patent Searching and Data

Document Type and Number:
WIPO Patent Application WO/2013/026073
Kind Code:
The title of the invention is " SG MAITREFORK"; the initials as defined by the inventor, while the word "MAITREFORK" contains in itself the purpose of this invention, which consists of a double serrated fork which is used in the gastronomic field and specifically in modern restaurants (kitchens) in which Maitre (Chief Hall) performs completion of cooking and preparation in the presence or in front of the client in the restaurant. Also, this invention finds its use in different gastronomic tables related to fast food (fast food, take way etc.)

ELEZI, Dashamir (Lagja Nr. 17 Str. Prokop Sorra, Nr. 984 Durres, AL)
Application Number:
Publication Date:
February 28, 2013
Filing Date:
June 29, 2012
Export Citation:
Click for automatic bibliography generation   Help
ELEZI, Dashamir (Lagja Nr. 17 Str. Prokop Sorra, Nr. 984 Durres, AL)
International Classes:
A47J43/28; A47G21/02
Domestic Patent References:
Foreign References:
Other References:
Attorney, Agent or Firm:
DODBIBA, Eno (str. Naim Frasheri, pa. 60/3 shk 1, ap. 16, Tirana, AL)
Download PDF:

1. The four fixed tines of the 'knife-form' tool are positioned in parallel two by two, allowing a perfect fixing of the food.

2. fork-knife tines according to claim 1, are ratchet (in a hook form) in order to prevent movement or displacement of food during the cutting or fragmentation.

3. Cylindrical handle, which allows a simple and comfortable rotation of food during the cutting/fragmentation phase.

4. The handle according to claim 3, made of porous material (wood or plastic specifically for use in the kitchen) in order to be fixed simply by the user and not being able to slide.

5. The handle according to claim 4, filled inside with a high specific weight material, in order to provide sustainability to the utensil during the performance.

6. The distance between the pairs of tines varies according to the

dimensions/sizes of food to be treated, in this way allowing a simple penetration of food without encountering obstacles in piercing (bone, cartilage, fibrous tissue, fiber, cores ...).

7. A smaller tine between two ratchet tines described in claim 2, only on the large size utensils, to provide a greater food support allowing an even greater sustainability.

8. Tines as in claims 2-7, designed in an extended and linear form in order to favor penetration. Thickness and depth of tines is accomplished depending on the size of the food to be cut or fragmentized.

9. The ergonomic utensil "SG MAITREFORK" is made of non-sliding material handle for food use, according to claims 3-5, which creates effective conditions for gastronomic products and other food products stability. 10. The ergonomic utensil "SG MAITREFORK" according to claim 9, is longer or shorter in proportion to the food, creating a perfect balance of weight, and does not allowing food to move during the cutting.

11. The ergonomic utensil "SG MAITREFORK" according to claim 10, specially adopted according to the food to be handled /processed. The distance of the peaks of "SG MAITREFORK" from the handle favors control of food, avoiding contact that may arise from cutting mistakes.



The invention consist in a serrated double fork for use in the gastronomic field and specifically in the modern restaurants in which Maitre (the Chief Hall) performs completion of a cooking and preparation in the presence or in front of the client present in the hall. Also, this invention finds use in different gastronomic feast related to fast food (fast food, take way).

The stability of the product, which will be processed (i.e, removal of the skin or product fragmentation) is obtained with this type of tool as the four tines of the utensil, as it can be seen from the respective drawings, are placed in a position that represents the four corners of the square, and are equipped with ratchet (blocker tines) which holds firmly the product to be handled, while maintaining its stability.

This utensil comes on different sizes for use in different situations with different food products. In this way it becomes possible not to damage the product during the cutting, cutting in a correct way, product saving and simplicity in the management, by performing the service in front of the client. While the methods used before have some disadvantages which are: non-proper stability, lack of accurate maneuverability with the gastronomic product, the lack of precision in cutting the gastronomic product and which often seems being not economically efficient.