Foods and beverages: apparatus – Cooking – With other treating or handling of material
Patent
1991-04-19
1993-03-09
Coe, Philip R.
Foods and beverages: apparatus
Cooking
With other treating or handling of material
99355, 99403, 99407, A47J 2714, G07F 910
Patent
active
051918293
DESCRIPTION:
BRIEF SUMMARY
DESCRIPTION
Field and Background of the Invention
This invention relates to a fast cooker of metered amounts of "spaghettis", "bucatinis", and the like pasta products, according to the preamble of the claim.
For fast cooking spaghettis, bucatinis, and the like pasta products, cookers are known which are usually installed at public premises for direct access by the consumer and deliver helpings of spaghettis cooked there and then, at very fast rates.
An example of such a cooker is disclosed by Italian Patent Application No. 9447-A/86.
In such cookers, the spaghettis pass from a raw state in which they are stiff and dry, as while held stored in a magazine upstream of the inlet opening, to a cooked state in which they are wet and pliant, and above all consumable, as on delivery from the outlet opening directly onto the plate for their ultimate consumption.
It has been found that as the spaghettis pass from their dry state to the cooked state, they not only become edible as desired, but also somewhat "sticky", that is acquire a tendency to stick on surfaces with which they come in contact.
The tendency becomes stronger as the spaghettis approach the thoroughly cooked condition.
Accordingly, it may occur that, in pouring the spaghettis onto the dish or plate, some spaghetti bits are held back in the machine. Such bits are subsequently bound to fall onto dishes, being dragged along by the amount cooked next, upon delivery of the next helping. As a result, such bits will be overcooked and readily discernible, either darker or paler than the rest, depending on whether they have been held back inside the cooking chamber or the normalization chamber.
SUMMARY OF THE INVENTION
The problem underlying this invention is to provide a cooker machine as indicated, which has such construction and performance characteristics as to obviate the above-noted drawback.
This problem is solved by a cooker machine according to the characterizing clause of the claim 1.
BRIEF DESCRIPTION OF THE DRAWINGS
Further features and the advantages of a cooker according to this invention will become apparent from the following detailed description of a preferred embodiment thereof, given by way of illustration and not of limitation with reference to the accompanying drawings, where:
FIG. 1 is a sectional front view of a fast cooker for spaghettis, bucatinis, and the like, according to this invention, taken along the line I--I; and
FIG. 2 is a sectional side view of the cooker shown in FIG. 1, taken along the line II--II.
DESCRIPTION OF THE PREFERRED EMBODIMENT
With reference to the drawing views, generally indicated at 1 is a fast cooker for spaghettis, bucatinis, and the like pasta products. The cooker 1 comprises a frame 2, and a travel path 3 for the spaghettis which extends between an inlet opening 4, wherethrough raw spaghettis are introduced, and an outlet opening 5 from which the cooked spaghettis are delivered.
Formed along the spaghetti travel path 3 are a cooking chamber 6, located directly downstream from the inlet opening 4, and a normalization chamber 7, located directly upstream of the outlet opening 5.
An on/off valve 8 is provided at the inlet opening 4 to admit a metered amount of raw spaghettis from a conventional spaghetti batcher, not shown in the drawing, into the cooking chamber 6 and to seal off the cooking chamber 6.
A gate 9 closes off the outlet opening 5 to hold the batch of spaghettis undergoing final cooking within the normalization chamber 7, and to release it, in a final cooked condition, toward a conventional plate-holding shelf, not shown.
Along the travel path 3 of the spaghettis, an on/off valve 11 is provided inside a ducted section 10 interconnecting the cooking chamber 6 and the normalization chamber 7 to shut off said path tightly and allow a spaghetti batch to move from the cooking chamber 6 into the normalization chamber 7 according to necessity.
Note should be taken that the cooking chamber 6 is cylindrical in shape about an axis a--a; it has a vertical tubular wall 12, a top end cap 13 formed
REFERENCES:
patent: 1426050 (1922-08-01), Donnellan
patent: 3827344 (1974-08-01), Pratolongo
patent: 3928045 (1975-12-01), Tsunoda et al.
patent: 4718331 (1988-01-01), Ansaloni et al.
patent: 4803916 (1989-02-01), Tacconi
patent: 4869160 (1989-09-01), Pratolongo
Alexander Reginald L.
Coe Philip R.
Spaghetti Express S.r.l.
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