CROSS REFERENCE TO RELATED APPLICATION

[0001] This application claims priority to U.S. Provisional Patent Application No. 61/664,264, filed June 26, 2012.

FIELD OF THE INVENTION

[0002] This invention is related to a device for cooking of food, and more particularly, to a device used with a gas stove or any heating source involving a flame(s) for use with cooking pots and the like.

BACKGROUND OF THE INVENTION

[0003] It is often necessary in food preparation to heat large pots of food ingredients such as sauces, gravy, and other food items which are primarily liquid in composition. Commercial kitchens have high-capacity stoves used for heating prepared foods rapidly and in large quantities. A similar situation applies to residential kitchen cooking. In some instances, however, it is desirable to prevent uneven and high temperature heating or burning/scorching of the contents of a large pot. This is particularly an issue with acidic, starchy, or high sugar content foods being heated in large aluminum or stainless steel cooking pots without scorching and spoiling the food. Even with a gas flame turned to a very low setting, it is difficult to avoid burning of the food in a large pot. It is known to use metal deflector or heat insulating plates placed between a pot and a stove burner for the purpose of distributing heat more evenly. However, the currently known devices of this art have significant shortcomings. This invention provides an improved simmer plate article.

SUMMARY OF THE INVENTION

[0004] In accordance with the present invention, two embodiments of a simmer plate article are provided which provide even, low-temperature heating of large cooking pots particularly suited for commercial (or residential) kitchen applications. The simmer plates according to the invention avoid high localized heating of the pot or pan at their bottom surface only and provide heating over a larger surface area of the pot and its contents. The article is easily adapted for various stove and cooking environments. A more detailed description of the products follows.

BRIEF DESCRIPTION OF DRAWINGS

[0005] The articles of this invention may be better understood with reference to the following drawings and description. The components in the figures are not necessarily to scale, emphasis instead being placed upon illustrating the principles of the invention. Moreover, in the figures, like referenced numerals designate corresponding parts throughout the different views.

[0006] Figure 1 is a cross-sectional view of a simmer plate in accordance with a first embodiment of the present invention shown in use on a stovetop and heating a large pot filled with a liquid food material.

[0007] Figure 2 is a plan view of the simmer plate shown in Figure 1 .

[0008] Figure 3 is a cross-sectional view through the simmer plate shown in

Figure 2 taken along line 3-3.

[0009] Figure 4 is a partial cross-sectional view of a portion of the simmer plate shown in Figure 2 taken along line 4-4.

[0010] Figure 5 is a plan view of a simmer plate in accordance with a second embodiment of the present invention.

[0011] Figure 6 is a side view of the simmer plate shown in Figure 5.

[0012] Figure 7 is an isometric view of the simmer plate shown in Figure 5 cutaway in section.

[0013] Figure 8 is an isometric view of the simmer plate shown in Figure 5. DETAILED DESCRIPTION OF THE INVENTION

[0014] A simmer plate in accordance with the present invention is shown by each of the Figures and is generally designated by reference number 10. Figure 1 shows use of the simmer plate 10 placed atop a stove burner 12 having a metal grate 14 (shown in cross-section only). Cooking pot 16 is placed atop simmer plate 10 and has in it a large quantity of food 18 which is primarily liquid (or semi-liquid before heating) in constitution which is being heated. Simmer plate 10 can be used with other types of cooking vessels beyond those shown such as pans or griddles.

[0015] Figures 2, 3, and 4 provide details of the construction of simmer plate 10. Preferably, simmer plate 10 is formed by pressed sheet metal which may be mild low carbon steel, stainless steel, aluminum, tin, or another heat resistant material. The simmer plate 10 is formed into the configuration shown in Figure 2, preferably from flat sheet metal stock. As shown, simmer plate 10 forms a raised dome center section 20. Center section 20 has a planar top surface which defines a first plane 46. Surrounding center section 20 is a lower plate surface 22 defining a second plane 48 which lies on metal grate 14. As best shown in Figure 2, simmer plate 10 further forms a plurality (five shown) of outwardly extending radial channels 24. Channels 24 have an inverted generally "U" shaped cross-section as best shown in Figure 4 and are preferably oriented to extend in a radial direction, extending from center section 20 and feature a tapered cross-section starting with a larger width as it begins at center section 20 and decrease in width and cross-sectional area to the outer edge 26 of the simmer plate. The top surface 28 of channels 24 defines a generally planar upper surface which may be at or slightly below center section plane 46. Approximately midway between the center section 20 and the outer edge 26 of the simmer plate, channels 24 are provided with holes 34 (or slots) which provide for the escape of hot cooking gases, as will be described in more detail as follows. At the outer perimeter of each channel 24 is formed a relief notch 32. At equally angularly spaced positions between channels 24 is provided a series of holes 30 (or slots) formed within slanted walls 31 which lie on a generally conical surface centered at the center of dome section 20.

[0016] The cross-sectional view of Figure 3 shows that the material forming simmer plate 10 is formed to smooth-blended radii at the bending circles 50 and 52 shown in Figures 2 and 3. Moreover, the side edges that form channels 24 also form blended radii as shown in Figure 4. Avoidance of small radii or sharp edges in the formed surface of simmer plate 10 facilitates the preferred metal pressing operations used to form the features of the plate. Irrespective of the material chosen for simmer plate 10, it is preferred to form it from flat sheet stock material formed into the shapes features described. This construction avoids the requirements of forging or casting and provides a finished article which has a generally uniform thickness, with slight thickness variations due to stretching of material during the forming operation.

[0017] Now with particular reference to Figure 1 , the operation of simmer plate 10 in use is described in more detail. Food scorching is caused when a portion of pot 16, typically the pot's bottom surface, and the food contents near that cook pot surface reach an excessively high temperature. The food in the immediate vicinity of a highly heated area of a cook pot bottom is also locally heated and this can occur to a point where scorching or burning occurs. While there is also a convective heat transfer mechanism operating within the contents of pot 16, many of these food materials have a very high viscosity such as heavy sauces and the like, and accordingly localized heating of the food contents can reach excessive levels before the high temperatures can be dissipated via conduction or convection to the remaining contents of pot 16. For this reason, it is preferred when simmering large quantities of food material in pot 16 to provide heating of the pot over a larger surface area so that heat can be put into the pot contents over a significantly larger surface area which reduces localized excessive heating at the pot's bottom while providing the desired overall heating effect.

[0018] As shown, burner 12 is centrally located on simmer plate 10. Burner 12 produces high temperature flames and combustion gases which are vented in various directions as illustrated by arrows in Figure 1 . Arrow 36 shown on the left- hand side of pot 18 illustrates that some of these gases flow radially outwardly and pass through channel holes 30 where they can move in a convective manner upwardly along the outer diameter of pot 16 as shown by arrows 36 and 38. The open area provided by holes 30 is intentionally restricted to limit the rate of flow of the hot gases in the direction of arrows 36 and 38 which helps prevent excessively high temperatures gases impinging on pot 16 bottom surface which can lead to scorching. Also involved in the heating gas flow are holes 34 which likewise facilitate hot gas flow as shown by arrows 40 and 42 shown on the right hand side surface of pot 18 in Figure 1 . Thus holes 30 and 34 act to provide a gradual heating applied to the outer cylindrical surface of pot 16 which assists in increasing the temperature of the pot contents via convective heat transfer without scorching. The relief notches 32 provide some degree of heating of pot 16 but also prevent the gases escaping radially from the channels 24, as shown by arrows 44 from having a high velocity due to the tapered shape of these radial channels.

[0019] The formed contours of simmer plate 10 also cause pot 16 to sit at an elevated position above burner 12 (at plane 46). Without simmer plate 10, pot 16 would sit at the level defined by metal grate 14, in closer proximity to the flames of burner 12. However, with simmer plate 10 in use, a further reduction in localized heating of pot 16 is provided by spacing the pot from burner 12. [0020] In addition to the heat transfer to pot 16 and its food contents 18 by convection, there is further conductive heat transfer that occurs by the contact between the bottom of pot 16 and the upper surface of center section 20. This metal-to-metal contact provides conductive heat transfer to the food contents 18. Since there is a much greater metal thickness between the burner and food contents 18 provided by simmer plate 10, and its elevation as described previously, there is a much less localized heating effect on pot 16 from burner 12. By spreading the heat over a larger area, lower localized temperatures of the food occurs.

[0021] In other implementations of the use of simmer plate 10, pot 16 may have a diameter that extends to approximately the outer diameter of simmer plate outer edge 26. In such applications, gases are restricted from outflow from holes 34. However, convective heat transfer (with other modes of heat transfer) is provided by gases escaping from holes 30 as described previously.

[0022] A second embodiment of the simmer plate in accordance with the present invention is illustrated with reference to Figures 5 through 8 and is generally designated by reference number 60. Certain elements of simmer plate 60 are similar to those of simmer plate 10 but have a slightly different configuration. Simmer plate 60 differs from simmer plate 10 primarily in several respects. First, center section 62 is on a plane which is continuous with the upper surfaces 66 of channels 64. The diameter of center section 62 is also larger with respect to simmer plate outer edge 68 as compared with similar features of simmer plate 10. Simmer plate 60 does not form channel notches 32 as in the first embodiment. Like simmer plate 10, simmer plate 60 features lower plate surface 70 displaced from the plane of center section 62. Moreover, holes 72 are provided in slanted walls 74, and holes 76 are provided in the upper surface of each of channels 64. Slanted walls 74 are defined by concentric bending radii 78 and 80. Simmer plate 60 may be formed of the same range of materials described previously in connection with simmer plate 10.

[0023] In use, simmer plate 60 operates consistent with the manner described in connection with simmer plate 10. Slight variations are attributable to the planar upper surface of simmer plate 60 (center section 62 does not provide a dome-like center section 20 extending above the plane of channels 24). For some diameters of cooking pot 16, channel holes 76 may be partially or completely occluded. In such instances slanted wall holes 72 continue to provide a convective gas venting described previously. The upper planar surface defined by center section 62 and channels 64 may provide enhanced conductive heat transfer for certain cooking pots or vessels having a flat bottom surface (as is typical).

[0024] Designs of simmer plate 10 (or 60) in which channels 24 (or 64) having a uniform width and cross-sectional area from center section 20 (or 62) to outer edge 26 (or 68) can also be used.

[0025] It should be noted that although holes 30, 34, 72, and 76 are shown as round apertures in the Figures, other shapes of apertures could be used, such as elongated slots, slits, or other openings having regular or irregular perimeter shapes, any of which would provide the desired gas venting. Reference to holes is intended to encompass such range of aperture configurations.

[0026] For some sizes of cooking pot 16, holes 30, 34, 72, and 76 are located radially at approximately the location of or near the outer diameter of pot 16. For other sizes of cooking pot 16, the outer diameter of the pot will extend to at or near the diameter of simmer plate outer edge 26 or 68. For certain applications, the diameter of simmer plate outer edge 26 or 68 is chosen to be from about 75% to 125% of the outer diameter of cooking pot 16. Multiple sizes of simmer plate 10 may be provided to encompass a range of sizes of cooking vessels

[0026] While the above description constitutes the preferred embodiment of the present invention, it will be appreciated that the invention is susceptible to modification, variation and change without departing from the proper scope and fair meaning of the accompanying claims.