Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
r~ J r ~ J V ~t v V
RECE~VED 1 6 APR 1993 `
2114841
COOKING UTENSIL
FIEI.D OF THE IMVENTiON ;~
The invention relates to ~ utensil for use in an oven.
BACKGROUND OF THE INVENTION
5 Tr~ditionally ovens Are of fl}-proximately cube shape having a central
cavity in which food ls pl~ced to be cooked. Other types of ovens ha~e
been promoted includinE~ ov~ns with domed top~ ancl oven~ which havo an
inside cavity approx~mntlng ~ spherical shape.
Foods such as meats, which flre cookecl in ovens are cooked in a dish in
which fat is often ~dded to promote ~rowning of the meflt. Consequently, ~:
the meat is cooked in thAt ~nt ~s well ~ those jlllces which issue from the ~. -
meat. Meat cooked in this w~y cPn be hlgh in saturated fats w~ich sre a
significant sollrce of cholesterol ~nd nowAdays considered to be ~.
. ~,
unhealthy .
In an effort to reduce the -Imollnt of f~t ir which meat i~ cooked, ~.
arrangements have been ~roposed wh:ich en~ble food to be placsd upon a ~ .
grill above a container. Tllis: sep~r?~tes the food: Erom the~ fsts and from
juices issuing from it. Thi~ ~190 ~void~ the need to:~add~ f~t other than
that which may : be ~ nece~ry : to: ~romote: browning .: F~t and jutce ~ ::
20 gravitate away ~rom th~e fo~ci~ An~l drot~ or fiow into the~ ~nnt~iner.
In the ollowing description reference to "Juice" is me~nt;to include not~ :
only the ~uice issuing from Ihe food e.g. meP~t, ~but al~o the basting~oi~ or; "'~
fat. With either of these form~ ol~ cookin~, the juice comes into cvntact ;
with the~.hot sur~c~s of th~? contFIiner. This callses the juice to~ attain a
25 hlgh temperature very ~ ickly ~t whlch it tends t o explode cAusing
droplets of ~uice to be spr;lye~l onto the inside::walls :o the oven. With `:
fan forced ovens the droplets ~re ~llrther circuiated within the oYen by
the moveme!lt of air. :
.~,
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IPE~VSllBSTlTUTe SHE@T
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r~ U ~ / U U 't V U
REC3~VED 16 APR 1993
2. 2 1 ~
Cleaning o ovens in whi~ mestt ~ heen cooked has always been a
problem as the spr~ye~ ice l)Qcomes b~ked on the w~lls of the oven . :~
Also i~ the oven has A viewing ~l~s.c it become~ obscured by the sprayed
juice preventing effective ob~cerv~tiotl o~ the interior of the oven. Many
5 oven cleaners have been ~ropose-3, however, these are usually toxic in
nature and a gre~t deal of c~re i.~ necess~ry by the user to ensure that
no residues are left and f ~lrther th~t they are not inhaled .
It will be appreciated th~qt thi~ ~roh1em is particlllarly prevalent when the ~-oven is operated at high t~mr)erAtllrex, e. g 180C and in particular at
2'10C ~nd above, where ]~licec m~y vslporise ;~nd subseqllently conden9e. `~
Accordingly, ~nv~tigPti-)n~ h~,e ~een carried out in an effort to
ascertain why tlle Jl~ice iq qpr~yed cluring coc>king, and whst
arrangement snay .qer~vR to rninimi.c~ thi~ spraying. Sllch inve~tigations
have revealed that in ~tl O ven n~ratecl at high temper~tures, the 9uice is
at a much lower tem~eratllr~ t.han th;lt of the container walls or dish walls ~ -
in which the meat i~ be~ng cooked. Con~equently when ~uice contacts
these walls ~ts tem~erAt~lre i~ r~pidly increased b,y heat exchange wlth
the w~ll. This C~111S~C n r;lT)id e~ nn~ion of the volllme of. the juice and
explosions result ~rhich pr- r~l drQr~ f j~liCe itl ~riolls directions~
In addition, oeten S.he ~l~ice~ ~hi~h rlln Ollt of the meRt contain a large
portion of water ~nd other li<l~licl~ wl)icl~ e,Yplode ~lpon comillg illtO contact ~:
with boiling fat l~r oil.
'~'' '
DESCRIPTION OF THE_INVENTION
'
When considering the fol m ,r ~ t~tlsil which ma,y r e~ ce the spr~ying
phenomenon lt is propo~ed ~ r)nr~ t~le me~t frorn the container by :~
means o~.~ grill ~AS ~ k11nWr~ lh~ r)ri--r ~rt~. lT~>wever, it has now
been discovered th~t ~:prs-,yin~ -f )~ e~ ~f t~le food being cooked in an
oven can be reducecl hy lo(~tin~ ~n intermedi~te liner between the
contalner and the grill. ~t i~ b~ ve~ th?~t the reduction in the spraying ~:of jllices occurs as A re~l~lt f eitl~er o r both the. ternperature oE the lin~r
being less than the tem,~err~1 ~1t'e of the cont~iner or l~y shApin~ the lln~r
~, E~3 .
r~ u ~ I V -t u V
/ti3 1 6 APR 1993
3. 211~84
so that juices which ~r;lvit~t~ 01)t~ th~ Iin~r tend not to substantially
spray beyond the cont~iner.
. .
According to this inventi-~n, t~-er~ i~ provided a cookjng utensil for food
comprising a cont~iner hP~ inF~ an 1Ip~?er opening ~n~l a base, a grill
S substantially traver~sin~ the o~eninF~ to receive food to be cooked, and an `'
intermediate liner locAte~l ~Jithin the cont~iner ?Ind ~leEil~ing a sp~ce with ~ -
the base of the cc~ntait1~r, t~l-? int~rlr~e~liate liner h~vitlg at least one
outlet positioned ~ncl prt r)nrtinne~l to ~ermit .j~1ices iS.c~ g ~rom tha food ~:-
to pa.ss therethroll~h into t~ pnce ~nd to si~b~t~ntially prevent ~the
Juice~ from spl~q~hinF~ h~ok tt1erethr~ gh ~ a res111t of jlllces contacting --
the bass. ~ `
.: .
In a preferred ~sr)e~t ~f tht~ invrnti~l, the intermr(l~ate liner is clear c>f
the base of the contAiner.
The space between the int~rmediRte lin~r and tt~e b~e of~ the container
15 appe~rs to help insul~t~ the litler frorn tl~e eorl~Rin~?r, thereby maintaining
the liner at a low~r ~emr~rt;~ r~? tll~ rl t~ eont~1n5?r for ~t least R portion
of the cooking cyele time. ::
-'' '.~
The intermedi~te liner m~lD t~kf~ nrl.v Ct)rlVellieDt ~ pe. ~Prefer~bly, the
liner compri~es downwl~-11y ~ e(1 ~r ~CI~t`VeC1 W71~ . Such ~loped or
curved w~lls c'~lu~e: fl1~idc (.~i1t~ t1~ em~n'rltin~ froln the :food heing ~`~
cooked) f~lling or-to the ~v;~ rr~ t~ t-~ ~ 1nw~r p~rtion of the liner.
A liner having con~ v;~ c~ rl~v r~ref-~rrrd .
O ,~
The intermedi lte linPr prerern~ vi11 i~ e s t ltmct o~r~e ~v;~11 wi~ich .slopes.
Erom fln flren ~dJ~c~?l1t 11~ r~t,~lin~r irc1lmfer~nc~ o~-t the oE~ening,
25 downwardly tow~rd~ tli-~ 1OWc~.t ~r t inn ,r tl~ e- In thi~ ~rr~ngement,
~uice clrops.o~to s~ch r~ w;~ n(l ~on~Tn~ t-- ~rnvitnt~ tow~rds the lowest ;-
portion o~ the intermedi:~t~ r ;~ di~c~7~ d, ~ove. Pre~erably~, a top
, .
portion of a w~ll of the ini~rm~(li,~te lint?r hz~ n '~ngle o~ inclination of
at least 45 downw~rdly fro~n tll~ hori7,ont~
:
30 A.ccorclingly, it is p~rtic~ rly p1~ferre~ t tht? outl~t be situ~ted At the
lowest port}on of the lirl~r. 'l`l~e j~lire.~ which F~r~vitflte tow,~rd~ the
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U ~ J V ~ U U
1 6 APR 199.
2I14~41
lowest portion of the lin~r ~ill enter the outlet and pflSS into the base of
the container.
Further, a cover m~y b~ po ~i1ione~cl ovQr, but sp~ced ~rom, the outlet in
orcler to prevent juice~ from tlrop~in~ straight througll the outlet without
5 first contacting the cover or the intermediate liner. The cover wil~
therefore prevent jl~ices w~icl~ h~vt~ pa~secl thrnugh the outlet into the
base Oe the container frnm ~itting ~r ~pr~ying bf~ck up through the
outlet .
As an alternative, the ba~t~ prefel ~bly has an s1pw~rdly extending
10 protrusion which i~ rl~?~l with the outlet~ The protr~lsion may ext~nd
f~lrther into the olltlet c r in fact thl t)l~gh it. In thi~ ~rrangement julce~
falling directly t-~w~r~l~ tlle ~ tl-`t nre deflectecl by the protrusion to
inhibit any potenti~l ~pl~sh ~)~ck.
Is~ a p~rticularly preferrt?tl emboclirnent of the Invention, ~he space
1 5 cdefined between the liner ~nd the ~)a~e oF the container is at lea~t
partially occ~lpiecl by an it~slllatin~ material or by ~ater. Mo~t
preferal~ly the s~ee is P~t k~.ct ~; r~ occl~pie(l b!~ t~nter.: The water
may be~ precent ?~ ot)l i~ e ~ nf the contairler. More preferably,
the IeveI of the w~ter in tl~e ContF~iner iS suffici~nt or the water to
20 cont~lct at le~st on~ r~or ~ n of Rn ~ ler~cit1e ~curf~ce Oe the intermediateliner. l~he level of w~ter i~ r~rt- fernhl y ~re~ter th~t1 tlle lowest portiotl of
the liner. This ~n;~le~ lire~ t ~t`lh;~Tl~e hehvt?en the liner and the
~ater wherein ti~P li-~er ~cf.~ t .c~nree ~n~l the wnter ~15 ~ heat
~ink. ~rhe u~e of w~ter irl tll- cn~t; irler tentls to mnint~ the liner at a
25 lower temperature tll;~n ~n~ltl l~e ill~ c;lct? if no water l~n~l heen used.
The use oE water in tht? ~ ce nl~n ~imr lifi~ the clen~ing of the container
~s juice~ w~ich p~s thro~ th~ -efle~ in the liner tend to fIoat on or be
dispersed ~n the wnter.
Where water is to ~)e ll~e~l in the ont7~ner the liner will further
30 preferably compri~e a pr-lJection extending clown from ~bout the outlet of
the liner for Immersion ill thf? ~ ter. This extends the ~eriod of time
during which the liner c<!rltnct.~ the wPlter, ~ the W?~ter tends to
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RE~JV~ 1 6 APR 199 3
r> 21~ ll & 4 1
evaporate during cooking, reducing the level of the water in the
containsr. Th~ projection m~y eornprise ~ w?ll ~urrounding anci -
extanding from the outlet.
.
Also, when water is ~l~e(~, steam is produced on a sm~ll scàle. It ha~
5 been found thnt this tend~ to m~inl: till ~I moist at.mosphere within the ovenand has a beneficial effect on m~intaining the moisture and flavour o~ the :
food being cooked.
The cooking ~-tenQll o~ this invention rnæy further comprise a lid to
sub3tantially cover the ~lpper openinF~ of the cont~iner. The lid m~y
have an outlet for ste~m to escnpe therethrough. The lid may further ~ ~
comprise a handle W~iC71 mn~y prefer~bly be in thre~ded engagement with : ~:
the outlet of the licl.
In a urther preferre(l embocliment, the illtermediRte liner may be inverted
and placed over the upper opening lo constitute the lid. When used a3 ~-
n lid, tha intermediate liner ma~ ~ave a handle attached lthereto for .
lift~ng the llner. The h~ndle mA~y h~i ndapted to thre~dably enga~è tlh3 ::
liner through the outlet of th~ lin~r.
Surprisingly, the ~lse of ~ cookinF~ l1tensl1 according to the above ~.
descri~tion reduces spatterin~ or spr ~,ring when ovens are operated at - ~:
high temperatllres ~lc~l nS nbove lROC. When wnter is llsed in the
container, as clescri~ecl ~ nve, it m~v ~Iso contri~lte to the maintenance
o ~ mois$ atmosphere i~ hicl~ e ro-~cl is r~ookecl wl-ic~ enhances its
flavour. .
The container m~y be ~n y ~litnbl~ nr)e, .~uch ~ rectnngular, spherieal
or elliptical. The ~hflp~? of the intermedint* lin~r will l~e adapted to ~lt `
within the- cont~in0r ~ crihed n~ ve .
.
D13SCRIPTIOM OF THE D.RAWINGS
:
The inv~ntion will t~ow 1)~ tr~te~l with refereJ-ce to the: accompanying
.~
drawings in which~
_ _ _ .. . ~
IPl~SUB5TlTuTE~ SHEET
`:
r~l/Au ~ IJ U 4 U U
~CEiVF~ APR 199
.
211~8~1
Figure 1 is a perspectiv~ vi~ oE the grill ~nd the intermediate liner
according to ~n embodiment of the ins~ention.
~ig7lre 2 iY n CrOSs-secfinTl~l view n~ ~ cooking lltensil ~ccording to one
embodiment o~ the inventio1l showtl in ~igllre 1. ..
S Figure 3 is a pers~ective view o~ the interme~i~te liner o~ Figure 1 in an
inverted positionO
FlguI~e 4 is A top ~l~n view sln~ icle plnn ~iew oE ~ handle for the -~
lntermed~te liner.
F~gure 5 is a top plAn view of ~he intermec3ihte liner of Figure 1, with the ~;
10 handle oE Figllre 4 ~ttnchesl thereto.
Figure 6 is ~ ~Ide plP~n ~riew of ;~ cooking utellsil Plccorcling to another
embodiment of the invention.
Figure 7 is ~ cross-~c~ion~l: ViPW of tlle co--klng ~Iten~il of :Figure 6. ~`
Figure 8 is P per~pee~iv~ view -f i1~e ~rill s~ncl tl~e irlte1medi~te liner
15 ~ccord~ng to ~n embo~liment of the invelltion.
Figure ~ is ~ crosF-è~ctio-~ni ~ie~v Or ;~ cookin~ ~Iten~ ccording to the
embodiment of the in velifion e~nwn irl ~ie~lr~
Figure IO is ~ per~e~t.iv~ Vir~J r~ t7~-~ irlter mecli~te 7inF~r -r Fl~l7re 8 in ~n :~
inverted position.
Figure 11 is ~ top plnn vi~ tll~ irltPrme~liz te liner c-f Figllre 8, with ~
the han~e of Fig~re ~ s~ttn(~ l lhl~rF~tn. -,;
Figure 12 is a si~le pl~n view of r? ~noking ~lten~ ceordillg to ~nother
embodiment of the 1nv~ntion.
~iigure 13 i~ ~ cross-~ectiot-~l view of th~? cooking utensil o~ Figure 12. ;-
,~.
L~PIZEJUSUBSTITUTE3 SH~ET~
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r~ w ~ ~J J V l) 4 U U
7 211~841 ~
Figure 14 is ~ per~pectiv~? vi~w of the grill ~ncl the intermediate liner
according to an embodim~nt ~f the inv~?nti~>n.
Figure 15 is a cro~s-~ecticnPI :view of ~ cookillg utensil according to the
embodiment of the inventinn ~hown in Figl~re 14.
5 Figure 16 is ~ per~pectiv~ ViPW oî tl~e intermedi~te liner oE Pigure 14 in
an inverted position. :.:
. . .
Figure 17 i~ a top ~l~n vi~ Qf tlle interm~ te liner of Figure 14, with (~;
the hand!e of Fig~lrQ ~ P~tt~cherl th~ret~
F~gure 1~ is ~ sitl~ plrln view of A ooking uten~ ccording to another
embodiment of the invenfion. :
Figure l9 is ~ cro~s-~ctio~ l ViPW ~-f th~ cooking utensll o~ Eigure 18.
Figure 20 is an Ps~emhly (lr~win~ cook~ng utensil acoording to a: :
~urther embodlment O~ ~th~! it)V~tiOIl; ~
Figure Zl is R cro~ ti- n:ll vi~v -f th~ ~It~n~il o~ Figure 20 ~with water
15 added;
Figures 22, 2~, 26 ;In~l 2~3 nr~? f ur t.her n~em~ly ~ ~lr~wings o~ cooking
~: utensils according tQ oti~r ~nl~-ndim~ f the inventinn; ::~
Figures 23, 25, 27 Rnrl 2 n~ rn~-cr~tioll~l vla~ of ~ tl~e utensll of
Figures 22, 2q,2fi ~ncl ~2n ~itll:~ ter ;n~kle(l;
20 Figures 30 ~nd 32 ~re r~?r.~r?P(~ti~e view~ of co-~kin~ ~tten.~ ccording to
~further ~mbodiment~ o~ th~ inV~n~inn; nnt~
: Figures 31 and 33 ~re~ cro~ eetiotlni view~ o~ t~le cooking utensil~ of
figures 30 and 32.: ; ~ ~
Figur~s 34, 35 ?nd ~.~fi slr~? crn.s~-sectionPl view of coo}cing utensils `.
25 ~ according to A further emh~ im~nt -f th~ ;J1V~nt;On.
: .' .
:~ .~'.`
~PEAJSUBSTITUTE SHEE~,I
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PC~AU ~J 9 ~ 4 0 0
~ i3 1 ~ APR 1993
~114&~1 `
In the drawings, like comr)on~nt~ ~r~ clesign~ted with the same number~.
As will be apparent from ~ig~1re~ 2, 9, 1.5 ~nd 20 to 29 the cooking
utensil 10 comprises ~ conts~ine~ liner 1 ~nd a grill 2. Container 3 is
a bowl shape but m~y ~e nf ~ny ~it~ble ~h~pe to fit into ~n oven ~not
5 shown ) .
As shown in Figures 1, .~, n, ~ nncl 1~, liner 1, h~s ~ flAt rim 5 ~or - ~ .
engaging a shoulder 6 of tl~e 07~tzliner .~ ; showtl in Figures 2, 9 and
15. Alternatively, as ~-own in ~ig~lre~ 21 ~nd 23, line~ 1 has a
periphery 11 which cont~cts tl-e inner surface 12 of container 3 at polnt
13 on its surface.
In place, as sllown in ~igure~ 2, ~1, 1.~3, 21, 23, 25, 27 ~nd 29, the liner
has a lower ~ rf~ce 7 w71i~h i~ pended ~ e the ba~e 14 of ;i
container 3.
LiTler 1 has an o~ltlet l formesl in its lowest position. As shown in
Figures 20 to 27, abov~ oll~1Qt 1~ i~ f3 cov~r 16. Cover lfi comprise~ a ~:
~rusto-conical surfac~? I7 n nzl lhr~ legs l~ tnot ~hown in igure 24)~
These three legs 1~3 e~ g~ liner 1 nhollt the o-ltlet 15, .IS shown in
Fi~ures 21, 23, 25 an~ 27~ ~ig~re.5 2~ and 2~ show a co~ver 16
comprising a triang~ r ~l~rfar~ l7 z~n~l nllmero~ls l~gs 18:
,~
Grill 2 is plac~ci ove~ nt;liner .~ ; n~l 1in~r l . ~t comprises a
circumferentiRl ring l~3 nntl r~r- ~s ~oF~m~rS 2n ~ which ~xt~nd ~cross
ring 1~ and nre nffi,Y~d to r in~ v v~l~lin~. ~ig~ll'~!.C: 20 to 2.~ show ~ .attnchment m~mbers 21 ~nrrnf~rl nt l~nth ~r)d~ of tllP grill 2 fnd the sides o~ : -
the grill 2. Th~se ntt?.hlnfult m~rnl)ers 21 compri~e Pt hori7.0l~tal portion 22 : .
which eng~ges upon t~ r-r~rirhet y 2'3 n~ c-~ntslin~r 3 (':hOWD in Figures ~
20 , 22 , 24 and 26 j . -;
Figures 22 to 29 show n w~ll 2r ~cten~ling (1OWntVaJ~I from about outlet lS ..
tow~rds the upper s~r~P ce nf the
Figures 21, 23, 25 ~n~l 27 shnw lh~ lioer I hnvirlg a surface: ang1~
3C; adjacent the rim 11 of nt l~n!:t ~lr~ dn~vnwnrdly ~rom the hori7,0nt~1. The
~ 9u~ e s~: ~:
PCI~/~U~ ) U 4 () 0
~C ~V~ APR 1993 ``
211~841 `: ~;
- steepness of the surf;lce ~ irh t~ers oEf ~s the liner approaches the
base 14 of container 3, ensl~re~ t.hQt the j~ice from the cooking meat (not ~-~
shown) runs quickly down l-- ~ lo~ver portion of the liner. ~ .
.-~
Figures 26 and 27 sho~ rectang~ r sh~qped form o~ the invention. The :.
-5 components are the stlme i~l r~lnction to those shown in Figures 20 to 25. `~
The rectangular ~h~pe ms y in ~ome inst~nces be more functionally a~nd
~esthetically accept~ble t-~ th~ con~llmQr. ~t i5 more stable than the : ~-
spheric~l shape and i.~ al~o mo-e tr~litio~ in its outw7rd appearance.
Figures 28 nnd 2D show t~n~ er r~ct~qngul~r form o~ cooking utenoîl 10.
10 Again the components o~ lh~s ~It~nsil 10 ~re functiorlP~lly the same as the
utensils shown in the previ~ (Irawin~s. Unlike th~ earlier embodiments,~;
there are few cllrv~ rfac~ which may ll?sscn the m~nufacturing :`
C05tS. More partic~ rly, li~ t ~ln.q fol~r pls~ p~n~?ls ~,B,C and D ::
which converge tOWal'CI.'; e~lCIl oth(?r. ~nst.e~cl oE the frtlsto-conical surface
15 of the cover 16 of Figl~rPs 20 to 27, the s~lrf~ce of the cover 16 of thl ::
form o cooking uten~il lO i~ compose(l o~ V-sh~ped cross-section which
substantially extend~ th~ lel gth o~ ~h~ ~Itensil.
; ~ -
Another v~ri~tion of ~l~e em~ lim-~n~ str~tet3 ~re ~o-~n in Figures 6,
7, 12, 13, 18, lg, ~n~l ~'3() t~ i(l 26 se;lls the: interior of the utensil
20 10. Preferably the llcl le~ t~ iT)t'r 7 Wl~it'll h;lS been in~verted. ; :
l~ fl1rther vari~tion is il!-lst r :~t~-l irl fi~lr~s: .~, 35 ;~n~ 6 . Protrusion 27
is shown on h7se 1~t ~>f îl)~ n-~t~irl~r ~ z~lle .~ r-~trllsion 27 does
nclt e~tend throllgh n~ltk~ r. rrl ~ fi~l1r~ .lfi, ~rotr~ ion 27 exterlds
through outlet 15. prDsrl1gi~n 27 cz~rl ns~ist the~ ices Issl~ing~from food
(not shown) by direetin~ the~ e~ thlnllgh o~ltlet l.'~
Accordin~ly, where th~ t7~ n~il ln i.~ not to he l-~e~l with the cooling
system, the liner I ie rem-~v~e~ n~l mn~y ~ct ~s ;~ Iid. The utensil 10 is
therefore readily adPpt~l t-- t;-ke the form o ~ conventionP~1 b~king dlsh
having a lid by invertin~ the liner 1.
,
In use, the utensil lO is ns~em~ (l as shown in Figures 9, 15, 21, 23,~.
25, 27 and 29. W~ter 2/1 (~ howtl in ~iFIlres 21, 23, 25, 27 and 29) i5 ~:'
r/Au / 9 ~ ) 0 4 0 0
~E'~ APR 1993
lO. 21148~
placed ~nto container ~ ~]1~ to ~ level which is preferably above outlet 15
but below the surf~ce 17 of the cover 16. Me~t (not shown) is plaeed -`-;
upon the grill 2.
Once in the oven, ~s the temperattlre e~ceeds 200~C, juice begin~ to
5 drop from the me~t. The tem~er~ture of the liner 1 is regulatecl by its
contact with water 24 . The lin E?r 1 ~cts ~s ~ heat source ~nd the water 24 ~ `
as a heat sink. Conse(luet-tl~,r, nt high opernting temper~tures the juice
drops onto liner 1. As the litler t hR~; n ~teep ~n~led rim the juice runs ~;
towards outlet 15 ~ncl encollnter s water 24. Sltrf~cP 17 covers outlet 15 to .
10 prevent julce from dropl-ing directly into cont~et wlth water and
splashlng back. Whilst thi~ i~ not e~entiAl, it ~ further reduce~ the
potential ~or ~pattering F~nl tic~ rly w7len the lktuid hns evaporated. :
Legs 18 dist~nce sllrfPcF? 17 ~rom lin-~r l. to enP~ble j~lice to run beneath
surface 17 into out1et 1~5 and wnter
Figure 4, shows ~ hAndle 4 comprl~in~ A handle portion 8 and a thread ;
portie~n 9. As shown in Fig~lre~ 7, 13 and 19 the thre~d portion 9 1~
inserted through the olltlet 15 to c~onneQt the hnndla 4~ to the liner 1. `~:
. ~ .
~s the temper~ture nf tlle o-er- fllri~ler incre?l~e.q, the heat e,Ychange
between the water 24 nnd lîne? 1 ~imil~rly incre~es: ~s wnter: 24 does not
2() increase its temper~t.~lr~ ~t the ~m~ r~te ~s ~llner 1. Effective heat
transfer is there~ore ;lci~ieve-i nnt.tt~ithstandill~ the use o ~ hlgh
temperatures.
At temper~tures below 20~)~, tlle l~e!~sil llas ~ n~ beerl found to reduce
the Pmount o~ sp~tter. It ie t5lo~i~tht that the~ ~ low~?r ~e.m~er?tUreS the
25 steep angle o~ the rim r~nsl~re~ thnt ~hQ ~ c;~used to ~uickly
gravitate to the centre p~rtion nf tllR liner 1 ~nd cloes not give the liqu~d
an opps:~r~unlty to eXplOrlQ or ~tter,
The c~mtalner may be of: I~.nst metnl~ or: l~e pres~ed into the :desired shape:
u~lng known metal forming techt~ e~. J~ikewise the intermediate liner
- ~
30 :c~n~ be simll~rl~ formed~. Th~ grill i~ typ~c~lly formed by weldlng
lattice work of metnl bnrs or rnds together at their intersectixlg point~
,'~
'::~,
l~w5~ uT~ sr
.
