Thin film cooking and food transfer devices and methods

Details Thin film cooking and food transfer devices and methods Thin film cooking and food transfer devices and methods

F - Mech Eng,Light,Heat,Weapons

24

C

F24C 15/16 (2006.01) H05B 3/68 (2006.01)

Patent

CA 2697068

Improved cooking devices and methods of achieving good adherence contact between a low-friction, non-stick release sheet material and a heated food-supporting platen or cooking surface are provided. The adherence of the release sheet to the lower platen is sufficiently good to permit removal of cooked items such as hamburger patties with a spatula without significantly adversely disturbing the release sheet. In addition, good heat transfer is achieved to permit good sear (good carmelization and good browning) on the bottom surface of foods, including hamburger patties. In addition, inventive cooking utensils and methods are provided that incorporate or use release sheets in the utensils themselves, so that the benefits of a release sheet on the food-supporting platen or cooking surface are achieved.

L'invention propose des dispositifs et des procédés de cuisson améliorés pour obtenir un bon contact d'adhérence entre un matériau en feuille antiadhésive, décollable, à faible frottement, et un plateau de support d'aliments chauffé ou une surface de cuisson. L'adhérence de la feuille antiadhésive au plateau inférieur est suffisamment bonne pour permettre d'enlever les articles cuits tels que des galettes de hamburger à l'aide d'une spatule sans sensiblement perturber de façon nuisible la feuille antiadhésive. De plus, un bon transfert de chaleur est obtenu pour permettre de saisir les aliments (bonne caramélisation et bon rissolement) sur la surface inférieure des aliments, y compris des galettes de hamburger. De plus, l'invention propose des ustensiles et des procédés de cuisson qui incorporent ou utilisent des feuilles antiadhésives dans les ustensiles eux-mêmes, de sorte que les avantages d'une feuille antiadhésive sur le plateau de support d'aliments ou la surface de cuisson sont obtenus.

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