United States Patent
`
`[19]
`
`[11] Patent Number:
`
`6,103,291
`
`Fernandez Tapia
`
`[45] Date of Patent:
`
`Aug. 15, 2000
`
`US006103291A
`
`210/469
`4,626,352 12/1986 Massey et al.
`.. 99/403 X
`4,951,558
`8/1990 Filiuizi
`....... ..
`99/403 X
`5,092,229
`3/1992 Chen
`. . . . .. 99/413 x
`5,211,105
`5/1993 Liu . . . . . . . .
`5,235,904
`8/1993 Ludena ................................ .. 99/417 X
`5,355,777 10/1994 Chen et al.
`............................. .. 99/340
`5,584,235
`12/1996 DuB0is et al.
`.......................... .. 99/413
`
`
`
`Primary Examiner—Timothy Simone
`Attorney, Agent‘, or Firm—Banner & Witcoff, Ltd.
`
`[57]
`
`ABSTRACT
`
`A system enabling the performance of ecologic cooking of
`food, wherein a first ambient of heat tempered by humidity
`is built up, containing the food and being uniformly tem-
`pered from a second ambient consisting of hot water and/or
`steam, said device comprising an external container and its
`cover provided with a device for facilitating the regulation
`of aeriform fluids and/or steam, Within said container there
`is an interchangeable internal container as an accessory in
`which food to be cooked is placed, the container and cover
`are fastened together by a semi—hermetic closing system,
`said cover having the regnilation device for outlet of the
`aeriform fluid; the internal container is hanging, on at least
`one point, inside the external container permitting the iso-
`lation of food from red-hot metal, so that the food placed in
`said interchangeable internal container or first ambient of
`heat tempered by humidity are cooked by effect of heat
`produced from a second ambient consisting of water and/or
`steam, the second ambient being external to the first ambient
`of heat tempered by humidity, said ambients may be or may
`not be in communication between each other.
`
`10 Claims, 6 Drawing Sheets
`
`Franklin Electric Co., Inc.
`Exhibit 1039
`
`[54]
`
`SYSTEM ENABLING ECOLOGIC COOKING
`or FOODSTUFF
`
`[75]
`
`Inventor:
`
`Juan Carlos Fernandez Tapia, Lo
`Barnechia Santiago, Chile
`
`[73] Assignee: Adminstradora de Patentes de
`Invencion Cono Sur S.A., Chile
`
`[21] Appl. No.2 08/923,268
`
`[22]
`
`Filed:
`
`Sep. 4, 1997
`
`[30]
`
`Foreign Application Priority Data
`
`Sep.5, 1996
`
`[CL]
`
`Chile .............................. .. CL—1569—96
`
`[51]
`
`[52] U.S. Cl.
`
`Int. Cl.7 ........................... .. A47J 27/00; A47J 27/04;
`A47] 36/06; A47] 36/12
`............................ .. 426/523; 99/340; 99/403;
`99/410; 99/413; 99/417; 220/912; 426/510
`[58] Field of Search ............................ .. 99/339, 340, 403,
`99/410-418, 330, 444450, 422, 126/20,
`20.1, 20.2, 369, 369.1, 369.2, 220/912,
`428, 552, 555, 506; 210/464-469, 244-246,
`475, 477, 219/401, 426/510, 511, 523
`
`[56]
`
`References Cited
`U.S. PATENT DOCUMENTS
`
`3/1918 Paquette ................................ .. 210/245
`5/1974 Ludena
`99/413 X
`8/’1976 Lenoir .............. ..
`.. 126/369 X
`4/1985 Whittenburg et al.
`99/413 X
`3/1986 Hidle ................ ..
`126/369
`8/1986 Kita ....................................... .. 126/369
`
`
`
`.
`
`1,260,794
`3,808,963
`3,972,318
`4,509,412
`4,574,776
`4,604,989
`
`Franklin Electric Co., Inc.
`Exhibit 1039
`
`

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`U.S. Patent
`
`Aug. 15,2000
`
`Sheet 1 of 6
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`6,103,291
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`

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`U.S. Patent
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`Aug. 15, 2000
`
`Sheet 2 of6
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`6,103,291
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`

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`U'S' Patent
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`Aug» 15, 2000
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`U.S. Patent
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`Aug. 15,2000
`
`Sheet 4 of6
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`U'S' Patent
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`Al1g- 15, 2000
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`U.S. Patent
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`Aug. 15, 2000
`
`Sheet 6 of 6
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`6,103,291
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`

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`6,103,291
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`1
`SYSTEM ENABLING ECOLOGIC COOKING
`OF FOODSTUFF
`
`SUMMARY OF THE INVENTION
`
`'Ihe present invention relates to a system enabling eco-
`logic cooking of food substantially by use of a kettle or
`external container, a cover, means for regulating the outlet of
`steam or aeriform fluids (gas generated in cooking of food)
`and a set of accessories or internal containers for cooking
`various types of food.
`The ecologic cooking, according to the present invention,
`characterizes by creating an ambient of heat tempered by
`humidity producing an optimum medium for cooking the
`various types of food to be cooked isolated from red-hot
`metal,
`thereby preventing oxidation of food and other
`chemical phenomena at molecular level, which are most
`health iniuring, substantially due to alteration of biochemi-
`cal balance attacking the organic textures and appearing as
`dermatologic allergy, tumours, ulcer and other stomachic
`complications.
`Ecologic cooking also prevents denutrition and loss of
`taste in food, and achieves substantial cost efficiency in
`kitchen. It may be applied to preparing all kind of food,
`mainly vegetables, legume, milky products, cooked dish,
`dough, sauces, and seafood (fish and shellfish).
`DESCRIPTION OF PRIOR ART
`
`Since displacement of older silt pots made of detersive
`fire-clay, with low iron content, able to absorb fats and to
`resist high temperatures, and replacement of this health-
`excellence using the modern metallic kettle, the problem of
`chemical alterations became a concern because they derive
`from the direct exposition of food to red-hot metal. Research
`work on this matter disclose that contact of food with
`
`metallic surface receiving direct action of fire or electrical
`heating, produces the oxidation of food and other chemical
`alterations at molecular level that causes health impairing.
`Throughout history of use of metallic kettle several meth-
`ods appeared for mitigating the effects of above mentioned
`issues. Among them, enamelled metal, teflon coating, water
`bath and cake pan should be mentioned. They have in
`common the purpose of mitigating the effects derived from
`exposing foodstuff to direct contact with red-hot metal.
`Recognizing the benefits provided by each of those methods,
`also some problems derived from their use have to be
`described. Perhaps the most eflicient among all those may be
`the enamelled metal, but there are at least three drawbacks:
`high cost; extreme fragility which may easily destroy its
`qualities, due to bits damaging the enamelled surface and
`thereby exposing the food to red-hot metal, and over-
`exposition of food to fire-heat or electric heating. The teflon
`coating is also very expensive and is even brittler than
`enamel and additionally sensible to loss of qualities just due
`to rubbing and also exposes foods to heat. The water-bath
`and the cake-pan are advantageous cooking methods, unfor-
`tun ately scarcely used at present due to following drawbacks
`in their use: excessive energy expense and excessive delay
`due to irregular cooking, normally exposed to cold on top of
`the food; danger from overflow and following disturbances
`and noise coming from continuous vertical and oscillatory
`movements of food containers.
`
`Also known are a plurality of devices for cooking through
`a steam medium. There is per example a vessel used in
`Orient, concave shaped like frying pan with cover and
`furnished with an accessory formed by a timber cylinder
`including a central mesh for placing food. The bottom
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`portion of said attachment lies on the vessel and in the
`bottom part there is a space for water evaporation. This
`device has the drawback to be only adequate for steam-
`cooking of foods and is not idoneous for any other type of
`cooking. Additionally it has no system for regulating the
`outlet of aeriform fluids or steam.
`
`Moreover, there is a kettle on the market which permits to
`perform cooking by means of a steam ambient. Said kettle
`is commercially known as “magic oven”. This device com-
`prises an external container its bottom base having an
`opening for entrance of heat directly from fire. Within the
`external container an internal container is placed in which
`food is cooked, this container has also an opening coincident
`with the opening of the external container. The external
`container has a series of slots on its top perimeter matching
`homologous slots arranged on the cover of the external
`container. Nevertheless this device facilitates the cooking by
`steam and furthermore has a means for the regulation of
`steam outlet, its drawback is that it only enables steam-
`cooking and it has no alternative for food cooking only in
`water, or cooking food by water and steam. Further, this
`device permits only cooking of a certain number of food
`products, having a limiting range if it is required for cooking
`any kind of food. Moreover, as the internal container rests
`almost completely on the external container, this causes a
`heat transfer metal-to-metal, originating a excess of heat
`within the zone of contact between food and internal con-
`tainer.
`Another similar device is marketed under the name
`
`“Frigi-Diet”, this device being very similar to the above
`described one, the difference residing in the bottom opening
`having a plurality of perforations acting as heat diffuser. In
`practice, Frigi-Diet shows the same disadvantages as men-
`tioned for “magic oven”.
`
`DESCRIPTION OF THE DRAWINGS
`
`FIG. No. 1 shows a perspective View of the device of the
`invention in closed condition.
`
`FIG. No. 2 shows an exploded perspective View of the
`device of the invention.
`
`FIG. No. 3 shows a perspective View of different types of
`accessories or internal containers of the invention.
`
`FIG. No. 4 shows a perspective view of accessories
`shown in FIG. No. 3 including examples of the elements for
`their support inside the external container.
`FIG. No. 5 shows a perspective view of the accessories or
`internal containers hanging inside the external container.
`FIG. No. 6 shows in detail one of the accessories or
`
`internal containers hanging inside the external container.
`
`DESCRIPTION OF THE INVENTION
`
`the invention comprises an
`Referring to the drawings,
`external container (1) having a cover (5) and means for
`auto-regulation or regulation by the user, of aeriform fluids
`and/or steam formed upon the circular embossment (6)
`which has a first circumferential segment slot upon which a
`circular sheet (7) is arranged, the last including a second
`circumferential segment slot, and this sheet is furnished with
`a manieuvering rod; the whole set being covered by a cap 8)
`including a third circumferential segment slot. The cap (8)
`may be attached upon the embossment (6), being threaded
`on the periphery of the embossment (6) and inside the cover
`(8). The cover (8) is mounted on the embossment (6) in a
`way that permits the free movement of the circular sheet (7),
`and as shown in FIG. No. 2, such means, by moving the rod,
`
`

`
`6,103,291
`
`3
`facilitate the aeriform fluid and/or steam outlet to be regu-
`lated by the user.
`The cover (5) has been assembled upon the external
`container
`by means of a semi-hermetic mechanism. The
`cover (5), on its perimetral sheet has two diametral opposed
`slots (4) in down-laid “L” form, the longer portion of the “L”
`slightly sloping up to the top side for engaging two project-
`ing pins
`arranged along the diameter in the upper zone
`on the outside of the external container (1) so as to facilitate
`securing the fixing of the cover (5) to said external container
`(1)~
`has inside at top at least one female
`External container
`support (3) that may be “U” shaped and on which rest
`engaging male elements (16) and (18) from accessories or
`internal interchangeable containers (10), (11), (12,) (13),
`(14) and (15), so as to leave said internal containers hanging
`within the external container (1) thereby minimizing the
`metal-to-metal contact, enabling food placed inside these
`interchangeable accessories or internal containers to be
`cooked by combined effect of heat originated in the chamber
`of heat temperated by humidity in the upper zone of the
`external container (1)
`In FIG. No. 4 there are shown the preferred interchange-
`able accessories or internal containers of the invention. First
`
`is a cake-pan (15) comprising an external body (22) and a
`cover (24), both furnished with semi-hermetic fastening
`means (23) and bails for hanging with male engaging
`elements (18). Other one of the accessories is a fixed pot (14)
`furnished with a perimetral top lip comprising a plurality of
`holes (19) facilitating the easy pass of steam, generated in
`the lower portion of the external container (1), into its upper
`portion. Said accessory has a cover (20) which may be or
`may not be used, creating thereby the possibility for water-
`bath cooking, alternatively with or without steam. A third
`preferred accessory of the invention is a pot (13) furnished
`with a body shell comprising a plurality of perforations and
`male engaging elements (18) located in the upper zone. As
`shown in more detail in FIG. No. 4, this accessory has a base
`plate (21) also having a plurality of perforations facilitating
`the water and/or steam contact, and thereby permitting the
`cooking of rice and legumes among others. A fourth acces-
`sory is a basket (12) for hot water bath of less height than the
`depth of the external container and furnished with male
`engaging elements (16) in the upper zone and a bale (17)
`facilitating locating and removal to and from the external
`container (1),
`this accessory being also used, eg.,
`for
`cooking of potatos, artichoke, corn, and the like. A fifth
`accessory is a mesh (11) for steam bath, for cooking, e.g.,
`cauliflower, broccoli and seafood. The height of said acces-
`sory is lower than the depth of the external container and it
`has engaging male elements (16) in the upper zone and a
`bale (17). Another preferred accessory of the invention is a
`basket (10) for hot water bath and/or boiling, to be used
`preferently for dough, its height being slightly less than the
`depth of the external container so as to ensure the immersion
`of food in water. This accessory has also male engaging
`elements (16) on its upper zone and a bale (17).
`The hanging means (3), (16), (18) for the accessories, the
`cover (5) with semi-hermetic closure made-up, per example,
`by projection (2) and the “L” channel (4), the aeriform fluid
`regulator with cap (8), the sheet (7), the embossment (6), and
`each of the interchangeable internal containers, collaborate
`in conjunction for ecologic cooking, by enabling the cook-
`ing in optimum humid ambient favourably regulated in
`accordance with the natural components and the degree of
`relative humidity of the food,
`to be achieved forming a
`uniform atmosphere of tempered heat by means of hot water
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`and/or steam, always under conditions of isolation from
`red-hot metal through generation of a humidity chamber.
`As will be apparent, one of the major advantages of the
`device of the invention is cooking of food within a humid
`atmosphere generated by water and/or steam, preventing
`food from direct contact with red-hot metal. Another out-
`
`standing advantage of the invention is that it permits cook-
`ing of large number of different food thanks to interchanging
`of accessories or internal containers. These containers could
`
`be hanged not only according to the preferred way shown in
`FIGS. No. 2, No. 4, and No. 5, but the male engaging means
`could also be located in the upper internal zone of the
`external container and the female support means could be
`located on the external upper zone of the internal container.
`Each one of these options permits a minimum of contact
`between the internal container and the external container so
`
`as to ensure that the food is cooked by the heat produce in
`the chamber of tempered heat and humidity. Moreover, the
`male engaging elements, (16) and (18) are only preferred
`alternatives of the invention and a person skilled in the art
`could certainly appreciate a large number of tongued and
`grooved elements which may be used for implementing the
`present invention.
`It shows obvious from all foresaid, that the invention may
`be used for a large variety of food, permitting therewith the
`cooking of food only by an humid ambient, isolated from
`red-hot metal.
`
`Thus, the invention may be enlarged to encompass a new
`food cooking process.
`The new process for ecologic cooking of food comprises
`the following steps:
`provision of an external container and corresponding
`cover;
`
`furnishing said external container with a means for regu-
`lation of aeriform fluids and/or steam;
`provision of a first ambient of heat tempered by humidity,
`containing the foodstuff to be cooked;
`tempering uniformly from a second ambient comprising
`hot water and/or steam;
`provision of an internal container hanging from at least
`one point on the external container, said internal container
`being immersed in the first ambient of heat tempered by
`humidity, permitting the food to be cooked completely
`isolated from any red-hot metal.
`Notice that the main characteristic of the procedure, not
`anticipated up to date by the state of the art, is the placing
`of the internal container within an ambient of heat tempered
`by humidity, so that there is no one moment of contact with
`red-hot metal during the cooking, creating thereby the above
`discussed benefits.
`
`At same time, a great advantage of the procedure consists
`in the fact that it may be used for a large variety of food, like
`vegetables, legumes, milky products, cooked dish, dough,
`sauces fish and seafood.
`What is claimed is:
`
`1. A system dedicated to ecologic cooking of food,
`comprising an external container and corresponding cover
`having means for facilitating the regulation of aeriform
`fluids and/or vapour outlet, having within the external con-
`tainer an interchangeable internal container as accessory
`upon which the food to be cooked should be placed, the
`container and the cover are fastened together by means of a
`semihermetic closing system, and within the system a first
`ambient of heat tempered by humidity is produced wherein
`food is maintained, the ambient being formed by the internal
`
`

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`6,103,291
`
`5
`interchangeable container which
`faces of the internal
`becomes tempered from a second ambient comprising hot
`water and/or steam, said second ambient formed by the
`internal faces of the external container and the external faces
`of the internal container; wherein:
`said cover semi-hermetically attached to the external
`container includes the regulation means for outlet of
`aeriform fluid, and said means comprise an emboss-
`ment which has a first slot upon which a sheet is placed
`which has a second slot, said sheet having a manicu-
`vering rod; the whole set being covered by a cap having
`a third slot in a way that by matching totally or partially
`said slots they enable the control of outlet of the
`aeriform fluid;
`the internal container is hanging inside the external con-
`tainer at least from one point, in a way minimizing the
`metal-to-metal contact, permitting the isolation of food
`from red-hot metal, and thereby the food placed in said
`interchangeable internal container or
`first ambient
`becomes cooked by effect of the heat produced from the
`second ambient comprising hot water and/or steam,
`both ambients being in communication or not being in
`communication between each other, permitting the
`food to be cooked by immersion in hot water and/or by
`effect of steam.
`
`2. A system dedicated to ecologic cooking of food, as set
`forth in claim 1 wherein said at least one suspension point
`is a tongued and grooved means, the female elements of the
`tongued and grooved means being the supports located on
`the upper inside surface of the external container, and the
`male elements of the tongued and grooved means being the
`engaging elements located on the upper outside surface of
`the internal container.
`
`3. A system dedicated to ecologic cooking of food, as set
`forth in claim 1 wherein said at least one suspension point
`is a tongued and grooved means, the female elements of the
`tongued and grooved means being the supports located on
`the upper outside surface of the internal container, and the
`male elements of the tongued and grooved means being the
`engaging elements located on the inside upper surface of the
`external container.
`
`4. A system dedicated to ecologic cooking of food, as set
`forth in claim 2 or claim 3, wherein the internal container is
`a cake-pan formed by an external body and a cover, the body
`and the cover having means for fastening semi-hermetically
`one to the other, the body having handles comprising the
`tongued and grooved elements for hanging which engage in
`the tongued and grooved elements of the external container.
`5. A system dedicated to ecologic cooking of food, as set
`forth in claim 2 or claim 3, wherein the internal container is
`a fixed pot which has a perimetral top lip comprising a
`plurality of holes facilitating the easy pass of steam gener-
`ated in the second ambient consisting of hot water and/or
`steam, said fixed pot having a cover which may or may not
`be used creating thereby the possibility of cooking with
`water-bath with or without steam, said fixed pot provided at
`its upper zone of the suspension tongued and grooved
`suspension elements engaging in the tongues and grooved
`elements of the external container.
`
`6. A system dedicated to ecologic cooking of food, as set
`forth in claim 2 or claim 3, wherein the internal container is
`a pot comprising a plurality of perforations through its shell
`and bottom, provided at its upper zone of the tongued and
`grooved suspension elements engaging in the tongued and
`grooved elements of the external container.
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`7. A system dedicated to ecologic cooking of food, as set
`forth in claim 2 or claim 3, wherein the internal container is
`a mesh or basket for steam bath, its height being less than the
`depth of the external container, and said basket having a bail
`facilitating positioning and removal to and from the external
`container, having on the upper zone the tongnied and grooved
`elements for engaging the tongued and grooved elements of
`the external container.
`
`8. A system dedicated to ecologic cooking of food, as set
`forth in claim 2 or claim 3, wherein the internal container is
`an immersion mesh or basket for hanging-immersion, its
`height being slightly less than the depth of the external
`container,
`the mesh having a bale so as to facilitate the
`positioning and removal, to and from the external container
`and furnished in the upper zone with tongnied and grooved
`elements engaging in the tongued and grooved elements of
`the external container.
`
`9. A process for ecologic cooking of food using a system
`comprising an external container and corresponding cover
`having means for facilitating the regulation of aeriform
`fluids and/or vapour outlet, having within the external con-
`tainer an interchangeable internal container as accessory
`upon which the food to be cooked should be placed, the
`container and the cover are fastened together by means of a
`semihermetic closing system, and within the system a first
`ambient formed by the internal faces of the internal inter-
`changeable container which becomes tempered from a sec-
`ond ambient comprising hot water and/or steam, said second
`ambient formed by the internal faces of the external con-
`tainer and the external faces of the internal container;
`wherein:
`
`said cover semihermetically attached to the exteral con-
`tainer includes the regulation means for outlet of aeri-
`form fluid, and said means comprise an embossment
`which has a first slot upon which a sheet is placed
`which has a second slot, said slot having a manieuver-
`ing rod; the whole set being covered by a cap having a
`third slot in a way that by matching totally or partially
`said slots they enable the control of outlet of the
`aeriform fluid;
`the internal container is hanging inside the external con-
`tainer at least from one point, in a way minimizing the
`metal-to-metal contact, permitting the isolation of food
`from red-hot metal, and thereby the food placed in said
`interchageable internal container or
`first ambient
`becomes cooked by effect of the heat produced from the
`second ambient comprising hot water and/or steam,
`both ambients being in communication or not being
`communication between each other, permitting the
`food to be cooked by immersion in hot water and/or by
`effect of steam, said process comprising the step of:
`providing the internal container hanging from at least one
`point on the external container, the internal container
`forming the first ambient of heat tempered by humidity,
`permitting food to be cooked isolated from red-hot
`metal and due to the effect of heat transmitted from the
`second ambient.
`
`10. Aprocess for ecologic cooking of food, as set forth in
`claim 9, wherein the first ambient and the second ambient
`may be in communication between each other enabling
`interchange of water and/or steam.
`*
`*
`*
`*
`
`*
`
`

`
`UNITED STATES PATENT AND TRADEMARK OFFICE
`
`CERTIFICATE OF CORRECTION
`
`PATENT NO.
`
`: 6,103,291
`
`DATED
`
`: August 15. 2000
`
`iNVENTOR(S) : Juan Carlos Fernandez Tapia
`
`it is certified that error appears in the above-identified patent and that said Letters Patent is hereby
`corrected as shown below:
`
`3
`In Claim 9 column 6, line 27, after “ambient” insert
`
`--of heat tempered by humidity is
`produced wherein food is maintained,
`the first ambient--.
`
`9
`In Claim 9 column 6, line 38, delete second occurrence of
`
`“slot” and insert -sheet--.
`
`In Claim 9 column 6 line 50, after second occurrence of “being” insert -in-~.
`9
`9
`
`Signed and Sealed this
`
`Fifteentli Day of May, 2001
`
`7/wzw £444-
`
`NICHOLAS P. GODICI
`
`AIIeS?iI2g 0fi‘l('€V
`
`Auiirig Director ofllw United States Pateur and Trada:*nzm'k Offire