Note: Descriptions are shown in the official language in which they were submitted.
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STEAMER FOR FOODSTUFFS
FIELD OF THE INVENTION
The present invention relates to a steamer for steam cooking of foodstuffs,
BACKGROUND OF THE INVENTION
Steamers or inserts for pots for steam cooking and warming of foodstuffs, for
example sausages and buns therefor, are well known in the art. Typically,
conventional steamers comprise a bottom section, generally in the form of a
pan
or pot, which is placed on a source of heat and in which water is provided for
boiling to generate steam for steam cooking and/or warming the foodstuffs. A
top section or lid, typically removable, is configured for placement on or in
the
bottom section, typically in proximity to an open top end thereof, and
substantially completely covering and closing off the bottom section by
extending completely across the top end, thus limiting escape of steam from
the
steamer to accelerate cooking and warming of the foodstuffs. A steamer
platform, upon which the foodstuffs are placed, is disposed within the steamer
and support or otherwise maintain the foodstuffs above the water, allowing the
rising steam to steam warm and cook the foodstuffs. The steamer platform may
also be an insert which is inserted into a conventional pot in which water is
boiled to provide the steam and which maintains the foodstuffs above the
water.
Unfortunately, conventional steamers and inserts provide a number of
drawbacks. For example, typically such steamers and inserts maintain all of
the
foodstuffs at the same vertical level above the water, or at different level,
on top
of each other such that the cooking on the top level depends on the filling of
the
lower level. Unfortunately, users often may wish to cook less, or simply warm,
a
first foodstuff, such as buns, which requires significantly less heat and
steam,
while thoroughly cooking a second foodstuff, such as sausages or meats. in
such cases, keeping all of the foodstuffs at the same vertical level may often
result, if the first foodstuff, for example sausages, is to be completely
cooked, in
the second foodstuff being oversaturated with steam and/or water, leaving them
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overcooked or soggy. Further, other conventional inserts suspended from the
top open end of a pot often extend partially over the edges of the top end,
thus
preventing the lid from completely closing the pot, thus allowing steam to
escape and slowing down heating and cooking. Additionally, the steaming
platform of inserts often does not extend completely across the top end of the
pot, which may allow foodstuffs to fall into the water. Additionally, typical
steamers and inserts often require a large surface area to steam a plurality
of
foodstuffs.
Multi-tiered steamers for cooking foodstuffs are well known and involve the
provision of a multiplicity of steaming platforms arrangeable at various
levels
within the steaming pot which is appropriately formed as a tower structure
provided internally thereof with platform supports. A disadvantage of this
approach for differential cooking regimes is the necessity to store many parts
which naturally require additional cleaning.
Accordingly, there is a need for an improved steamer for foodstuffs.
SUMMARY OF THE INVENTION
it is therefore a general object of the present invention to provide an
improved
steamer for foodstuffs.
An advantage of the present invention is that the steamer provides more heat
and steam to a first foodstuff than a second foodstuff, and without affecting
the
amount of steam reaching each other.
Another advantage of the present invention is that risk of immersion of the
foodstuffs in the water in the steamer is reduced.
Still another advantage of the present invention is that unwanted escape of
steam is minimized.
Yet another advantage of the present invention is that the steamer provides
for
steaming of a plurality of a plurality of foodstuffs without requiring a large
surface area.
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Another advantage is that the absence of overlapping between the different
levels receiving the foodstuffs ensures a proper cooking of each foodstuff,
with
each foodstuff being disposed directly above the steaming water, irrespective
of
the amount of each on their respective level.
In an aspect of the present invention, there is provided a steamer comprising:
- a pot
having first and second side walls extending from a bottom of the
pot and first and second end walls connecting the side walls and
extending therebetween from the bottom, the side and end walls having
a top edge defining an open top end of the pot;
- a lid placeable on the top edge to cover the top end and close the pot;
and
- a steaming platform of steam-permeable material having an upper
foodstuff platform for a first foodstuff requiring less heat and cooking and
a lower basket connected thereto and extending therebeslde and
therebelow, without overlapping one another for a second foodstuff
requiring more heat and cooking, the steaming platform being removably
mounted in the pot and suspending both the first and second foodstuffs,
with the pot completely closed by the lid, directly above water boiled in
the pot and providing steam for cooking the foodstuffs, the second
foodstuff in the basket being situated closer to the water and receiving
more of the steam than the first foodstuff to facilitate cooking thereof and
reduce risk of oversaturation and overcooking of the first foodstuff with
the steam.
The steaming-permeable material of the steaming platform may be constructed
from a wirework mesh.
The steaming platform may conveniently be of stepped formation.
Other objects and advantages of the present invention will become apparent
from a careful reading of the detailed description provided herein, with
appropriate reference to the accompanying drawings.
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BRIEF DESCRIPTION OF THE DRAWINGS
Further aspects and advantages of the present invention will become better
understood with reference to the description in association with the following
Figures, in which similar references used in different Figures denote similar
components, wherein:
Figure 1 is an exploded perspective view of a steamer in accordance with a
first
embodiment of the present invention;
Figure 2 is a perspective view of the steamer shown in Figure 1, showing a
steaming platform thereof disposed in a pot thereof; and
Figure 3 is a sectional view of the frame shown in Figure 1 taken along line 3-
3
of Figura 2.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
With reference to the annexed drawings the preferred embodiments of the
present invention will be herein described for indicative purpose and by no
means as of limitation.
Referring now to Figures 1 through 3, there is shown a steamer, shown
generally as 10, for steam warming or cooking a first foodstuff 6, such as
buns,
and a second foodstuff S, for example sausages or the like. The steamer 10
consists of a pot, shown generally as 12, which is placed on, or in proximity
to, a
heat source, not shown. The heat source heats water W placed in the pot 12 to
generate steam for steaming the foodstuffs S, B. The foodstuffs S, B are
placed
on a steaming platform, shown generally as 16, mounted in the pot 12 and
extending above the water W preferably in proximity to a, preferably common,
top edge 22 of generally opposed first and second pot side walls 18a, 18b and
generally opposed first and second pot end walls 20a, 20b connected to the pot
side walls 18 and extending therebetween. The pot side walls 18 and end walls
20 extend from the bottom 24 of the pot 12 and define the shape thereof, the
top edge 22 generally defining an open top end 26 of the pot 12. A lid 14,
placeable on the pot 12, extends completely thereacross to the top edge 22 of
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all of the walls 18, 20, preferably resting on the edge 22. Thus, the lid 14
completely closes the pot 12 at the top end 26, even when the steaming
platform 16 is mounted therein with a full complement of first foodstuffs B
and
second foodstuffs S disposed therein. Accordingly, the lid 14 impedes escape
of steam, which prevents steam from escaping to accelerate steaming. As the
steaming platform 16 extends completely above the water W, with no part of the
platform 16 immersed therein, the foodstuffs S, B disposed therein are also
completely separated from the water W, which notably prevents saturation of
the foodstuffs S, B with water W.
During steaming, the first foodstuff B, generally requiring less heat and
cooking,
sits on an upper foodstuff platform 28 of the steaming platform 16, while the
second foodstuff S, generally requiring more heat and cooking, is disposed
below the first foodstuff B, and therefore in closer proximity to the water W,
in a
basket 29, connected to the upper foodstuff platform 28 and extending
therebelow and therebeside, without overlapping one another, as best seen in
Figure 3. Accordingly, the second foodstuff S, for example sausages or meat,
receives more heat and steam than the first foodstuff, for example buns B,
which allows the second foodstuff S to be completely steamed cooked while the
first foodstuff B is cooked less, for example simply warmed, by the steam,
without becoming undesirably soggy due to saturation of steam, with both the
upper foodstuff platform 28 and the basket 29 being disposed directly above
the
water without any obstruction from each other. At least one pot handle 32, and
preferably oppositely situated pot handles 32, extend from an outer face 30 of
the pot 12, preferably at the pot end walls 20. The pot handles 32 allow for
the
steamer 10 to be easily displaced,
The lid 14 has two lid side walls 38 and two lid and walls 40, connecting to
the
lid side walls 36 and extending therebetween, which extend from the,
preferably
outwardly curved, roof 43 of the lid 14 and which define the shape thereof. As
shown, the lid 14 is sized and shaped for partial insertion into the pot 12
with the
lid walls 38, 40 generally seated on the top edge 22 and in mating abutment
with an outwardly protruding pot lip 42 which protrudes slightly outwardly and
upwardly from the pot walls 18, 20 at the top edge 22. More specifically, and
as
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shown, a curved lid edge or lip 44, which extends outwardly from the lid walls
38, 40 completely around the perimeter of the lid 14 is generally seated on
the
top edge 22 in abutment with the pot lip 42. Accordingly, the lid 14 is
insertable
into the pot 14, resting generally on the top edge 22 with the lid edge 44
abutting the pot lip 42 to completely close the pot 12. The walls 38, 40 are,
preferably, sized and shaped, notably in height, such that substantially all
of the
first foodstuffs B, for example buns, laid on a longer bottom side BS thereof
may
be substantially contained therein. Excess steam may be vented from the
steamer 10 through the valve 34 disposed on the lid 14. The lid 14 may be
easily removed using at least one lid handle 46 disposed thereon.
As shown, the pot side walls 18, preferably of identical dimensions, are
preferably longer than the pot end walls 20, also preferably of identical
dimensions. Accordingly, the pot 12, lid 14, and steaming platform 16 are
preferably rectangular in shape. However, a generally square shape for the pot
12, lid, 14, and steaming platform 16 are also possible. Optionally, but
preferably the side walls 18 and end walls 20 are also slightly slanted away
from
the bottom 24, with the pot corners 36 at which the walls 18, 20 connect being
preferably rounded. Preferably, the lid corners 48 are also rounded. As shown,
the respective lengths of the walls 18, 20, 38, 40 and steaming platform 16
are
such that a plurality of items of the first foodstuffs B, for example 4 to 12
buns B,
may be set on the upper foodstuff platform 28 spaced apart from one an other
in
a side to side configuration in which the first foodstuffs B are disposed with
the
bottom side BS resting, preferably entirely, on the upper foodstuff platform
28
and the lateral sides LS of the first foodstuff B generally extending in
parallel
alignment with the end walls 20, 40. At the same time, a plurality of items of
second foodstuffs S, for example two sets of sausages S, may be stacked end
to end in the basket 29.
Overall, the steaming platform 16 is sized and shaped to be mounted, for
example seated, in the top end 26 of the pot 12, substantially extending
thereacross between the interior of pot end walls 20 and pot side walls 18. As
shown, the perimeter of the platform 16 for the embodiment shown is defined by
first and second outer side members 100a, 100b and first and second outer and
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members 102a, 102b, which extend between the outer side members 100a,
100b and are connected thereto to form, preferably rounded, platform corners
104. The outer side members 100 are sized and shaped to extend proximally
adjacent and alongside the interior of the pot side walls 18a, 18b in
proximity of
the top edge of the pot 12. Similarly, the outer end members 102a, 102b are
sized and shaped to extend alongside and proximally adjacent the interior face
31 of the pot end walls 20a, 20b in proximity of the top edge 22 of the pot
12.
Accordingly, the steaming platform 16 is of the same general shape and size as
the interior face 31 of the pot 12 at the top edge 22 thereof, and preferably
rectangular for the embodiment shown. Thus, the steaming platform 16 can
easily be set into the pot 12 and mounted therein in spaced apart hooks 106,
preferably disposed on the interior face 31 of each of the pot side walls 18
in
proximity to, and preferably vertically aligned with, the top =edge 22, each
pot
side wall 18 having, preferably, at least two hooks 106. However, it should be
noted that, hooks 106 could also be disposed on the interior face 31 of the
pot
end walls 20. As shown, the steaming platform 16 can be removed from the pot
12 to allow serving of the foodstuffs S, B, as well as cleaning of the steam
platform, lid 14, and pot 12. Alternatively, the hooks 106 may be omitted and
the steaming platform 16 may instead be provided with a set of longer support
legs 200 and shorter support legs 202. The longer support legs 200 extend
downwardly from inner side members 50, one longer support leg 200 extending
proximal each outer end member 102 and preferably parallel thereto. The
shorter support legs 202 extend from the bottom portion 58 of the basket, one
shorter support leg 202 situated proximal each outer end member 102 and
extending preferably parallel thereto. The bottoms 204 of the legs 200, 202
are
vertically aligned with one another and are sized and shaped such that the
steaming platform 16 can easily be set into the pot 12 and mounted therein
with
legs supporting the platform 16 on the bottom 24 of the pot 12 and the
platform
16 vertically aligned with the top edge 22, as shown. The steaming platform 16
can be removed from the pot 12 to allow serving of the foodstuffs 8, B, as
well
as cleaning of the steam platform, lid 14, and pot 12.
The upper foodstuff platform 28, also preferably rectangular in shape, is
formed
from a plurality of spaced apart inner side members 50, in conjunction with
first
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outer side member 100a, from which inner side members 50 are also spaced
apart, and the outer end members 102. The side members 50 are substantially
straight and extend from the first outer end member 102a to the second outer
end member 102b, preferably in parallel alignment with the outer side members
100. Thus, the upper foodstuff platforrn 28 is sized and shaped to extend
substantially across the pot 12 at the edge 22, in parallel alignment with the
pot
side walls 20. As shown, the overall dimensions, and notably the length of the
upper foodstuff platform 28 relative the outer end members 102, are preferably
at least as long as the bottom side BS of the first foodstuffs B, which allows
placement of the first foodstuffs B, for example buns, extending side to side
thereon with the side members 50, 1003 extending transversely across the
bottom side BS thereof to hold the foodstuffs B above the water W.
The basket 29 is formed by a plurality of basket members 64 disposed on the
steaming platform 16 in a, preferably equally, spaced apart relationship
between
the outer end members 102. Each basket member 54 is formed of a bottom
portion 58 extending between first and second vertical portions 60a, 60b which
are preferably substantially equal In length and extend upwardly and
outwardly,
preferably on a slant, away from the bottom portion 58 to, respectively first
and
second basket member ends 70a, 70b. The first vertical portions 60a of the
basket members 52 are each connected and to an adjacent, or outermost, inner
side member 50a on their first basket ends 70a, the adjacent inner side member
60a defining the inner edge of the upper foodstuff platform 28. The second
vertical portions 80b are connected to the second outer side member 100b at
basket member ends 70b. Accordingly, the basket members 54 extend radially,
downwardly away from the side members 50a, 100b, preferably in parallel
alignment with one another and the pot end walls 20. Thus, the basket 29 is
connected to the upper foodstuff platform 28 at the adjacent inner side member
50a, with the basket members 54 extending downwardly therefrom on the first
vertical portions 60a, then across from the vertical portions along the bottom
portions 58, and then upwardly along the second vertical portions 60b to the
outer side member 100b to form the basket 29, downwardly recessed from the
upper foodstuff platform 28. As the basket members 54 extend radially from the
side members 50a, 100b between the end members 102 and end walls 20, they
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allow a plurality of items of foodstuffs 8, and possibly a plurality of sets
of
foodstuffs S, to be stacked therein in an end-to-end configuration in which
the
basket members 54 extend transversely below the foodstuffs S and maintain
them above the water W, at a greater degree of proximity thereto than the
foodstuffs B. Thus, and as described previously, the foodstuffs S are exposed
to more heat and steam than foodstuffs B. Advantageously, the spacing apart
of the members 50, 54, 100, 102 also allows for facilitated and improved
distribution of steam within the steamer and facilitates steaming.
The members 50, 54, 100, 102 are, preferably, round in shape, as are the
hooks 106. However, other shapes are possible, provided that the steaming
platform 16 can be placed on, i.e. mounted in, the hooks 106. Further, if
desired, the basket 29 may have C1OSS members 90 extending between and
connecting adjacent basket members 54 at the intersections of the bottom
portions 50 and vertical portions 60. The pot 12, lid 14, and members 50, 54,
100, 102 may be constructed of any material conventionally used for
cookwares, such as stainless steel, ceramic, aluminum, or the like.
While the foodstuffs S, B shown are sausages and buns, the steamer 10 may
be used with any foodstuffs that may be appropriate for steam cooking or
warming, for example vegetables, meats, breads, or others. In particular, the
steamer will be particularly useful for use with first or second foodstuffs in
which
the first foodstuff, placed on platform 16, requires less heat or steam than
the
second foodstuffs placed in basket 29.
Although the present invention has been described with a certain degree of
particularity, it is to be understood that the disclosure has been made by way
of
example only and that the present invention is not limited to the features of
the
embodiments described and illustrated herein, but includes all variations and
modifications within the scope of the invention as hereinafter claimed.
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