Cooking vessel with removable trough

• US 6,526,875 B1
• Filed: 08/27/2001
• Issued: 03/04/2003
• Est. Priority Date: 08/27/2001
• Status: Expired due to Fees

• Current Assignee: Duwayne Dzibinski
• Original Assignee: Duwayne Dzibinski
• Inventors: Dzbinski, DuWayne M.
• Primary Examiner(s): Simone, Timothy F.
• Application Number:
  US09/939,953
• Publication Number:
  US 20030037682A1
• Time in Patent Office: 554 Days
• Field of Search: 993/30, 993/39, 993/40, 993/57, 994/00, 994/01, 994/22--25, 994/03, 994/10, 994/13, 994/17, 994/18, 994/44--50, 126/373.1, 126/369, 126/369.1, 126/369.2, 220/912, 220/753, 220/4.01, 219/401, 426/523, 426/510, 426/511, D 7/354, D 7/357, D 7/360
• US Class Current: 99/339
• CPC Class Codes: A47J 27/04 for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels steam-heated vessels for hotels, restaurants or canteens A47J27/16
• CPC Class Codes: A47J 36/20 Perforated bases or perforated containers to be placed inside a cooking utensil ; Draining baskets, inserts with separation wall

Abstract

The invention involves an improved cooking system of the type having a cooking vessel with watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom. The improvement is the addition of an annular, substantially hemi-toroidal insert. The insert is dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom. There is a central opening in the middle of the insert, above the bottom of the vessel, whereby the bottom of the vessel may be accessed. In this way, utensils may be employed to manipulate the food cooking in the bottom of the pot or wok, ingredients may be added to the food cooking in the bottom of the pot or wok, water may be added to the bottom of the pot or wok, etc.

Claims

1. An improved cooking system of the type having a cooking vessel with a watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom, the improvement comprising an annular, substantially hemi-toroidal insert, dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom, thereby providing a central opening above the bottom of the vessel whereby the bottom of the vessel may be accessed.

2. The improved cooking system of claim 1 wherein the insert has a body defining a plurality of apertures.

3. The improved cooking system of claim 2 further comprising an annular, substantially hemi-toroidal, insert cover.

4. The improved cooking system of claim 3 wherein the insert cover is segmented.

5. The improved cooking system of claim 3 wherein the cooking-vessel sidewalls upwardly terminate in a circular vessel-rim having an inside diameter, the improved cooking system further comprising a hollow dome-like vessel lid having inner and outer surfaces terminating in a circular vessel-lid rim having an outside diameter at the extremity thereof, the vessel lid removably supported by the cooking-vessel sidewalls.

6. The improved cooking system of claim 5 wherein the outside diameter of the lid is less than the inside diameter of the vessel rim whereby the dome-like vessel lid is removably supported by the cooking-vessel sidewalls in a position entirely enclosing the insert.

7. The improved cooking system of claim 5 wherein the lid is releasably sealed to the sidewalls.

8. The improved cooking system of claim 1 wherein the insert is a truncated annulus having an arcuate range at least 180°

about a main axis of the annular, substantially hemi-toroidal insert.

9. The improved cooking system of claim 8 further comprising insert end walls at truncated annular ends of the insert.

10. The improved cooking system of claim 9 further comprising a truncated annular, substantially hemi-toroidal insert cover.

11. The improved cooking system of claim 10 wherein the truncated insert cover is segmented.

12. The improved cooking system of claim 1 wherein the cooking vessel has bowl-like side walls having a plurality of horizontal, circular cross-sections each with a common side-wall axis further comprising a main insert axis coaxial with the side-wall axis.

13. The improved cooking system of claim 1 wherein the central opening is at least partially enclosed by a central inlay attached with respect to the insert.

14. The improved cooking system of claim 13 wherein the inlay is a horizontal, mesh cooking surface.

15. The improved cooking system of claim 13 wherein the inlay is an upwardly opening, downwardly extending, concave mesh basket.

16. A cooking-device insert for vertical insertion into a cooking device said cooking device having a bottom and having side walls extending upwardly from the bottom, said side walls with an upper portion having an interior surface of a specific shape, comprising:

an annular trough member extending circumjacent along the inner surface of the side walls, having an upwardly-opening, concave upper surface and a convex under surface;

at least one support member attached with respect to the cooking device and attached with respect to the trough member whereby the trough member may be removably supported within the cooking device.

17. The cooking-device insert of claim 16 wherein the at least one support member is at least one inwardly extending projection integrally attached to the interior surface of the side wall and extending out therefrom to engage the insert.

18. The cooking-device insert of claim 16 wherein the at least one support member is at least one generally-downwardly extending projection integrally attached to the convex under surface of the trough.

19. The cooking-device insert of claim 16 wherein the at least one support member is at least one generally-downwardly extending projection removably attached to the convex under surface of the trough.