BACKPACKING OVEN

Abstract

A portable oven includes a pivotable lid having a circumferential lip for retaining fuel atop the cooking vessel. The oven also includes a pair of opposing legs that creates space underneath the cooking vessel for additional fuel. Thus, foodstuff inside the vessel is heated on at least two opposing sides, thereby ensuring even heat distribution. The portable oven is lightweight and without detachable parts, uses natural fuel such as wood, and therefore is particularly well suited for backpacking and other outdoor endeavors.

Description

BACKGROUND OF THE INVENTION

The present invention relates to outdoor cookware, and more specifically, to a portable oven capable of using readily available natural materials as fuel.

Outdoor enthusiasts' desire for physical comforts and convenience is limited by weight and volume constraints. This is particularly true when one must transport their belongings themselves. In backpacking or canoeing excursions, for example, one must carry their own shelter, food, cooking equipment, safety supplies, and so forth. So while it would be desirable to have “all the comforts of home” it is not practical to do so.

Cooking, in particular, creates issues for outdoor enthusiasts who must carry their own supplies. Usually such excursions are very physically demanding, thus proper nutrition is essential, but food and cooking equipment are heavy. As a result, dehydrated and other pre-packaged foods are often packed, but tend to be unpalatable, particularly after multiple days.

A variety of devices can be used in the outdoors for heating food, ranging from vessels used over an open fire, to more complicated devices that employ external fuel sources. As a result it is often possible to reconstitute and warm foods, or even cook certain foods. Unfortunately, however, the transportation of fuels such as STERNO® or propane use precious space and add weight. Furthermore, existing ovens which can be used with natural fuel, such as cast iron Dutch Ovens are typically large, heavy and have a multiple piece design that are not amenable to packing and transporting.

As can be seen, there is a need for a cooking device which is lightweight and is therefore, readily transportable. It is desirable that this cooking device can be used with naturally occurring materials as fuel. It is also desirable that this device includes a vessel, top and latch which are incorporated to create a one-piece design for easily handling, and so parts aren't inadvertently lost. It is also desirable that the device can store material inside when not in use. Furthermore, it is desirable that the fuel can be distributed at multiple planes around the device, thereby facilitating the even cooking of food. It is also desirable that the device can be used to bake bread.

SUMMARY OF THE INVENTION

A lightweight oven is generally includes a cooking vessel with a lid having a circumferential lip for retaining fuel, such as charcoal or wood, on top of the cooking vessel. The cooking vessel is elevated from the resting surface by a pair of opposing legs, thereby creating a clearance underneath the cooking vessel for additional fuel. In this manner both the top and bottom of the cooking vessel can be heated simultaneously for even and fast cooking. The lid is attached by a hinge to the upper edge of the cooking vessel, with a single closure hooking over the circumferential lip to close the vessel as desired. The oven is a unitary piece insofar as there are no detachable parts, and is lightweight. The cooking vessel is preferably tapered downwardly so that baked foodstuff, for example bread, can easily slide out of the vessel.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a front perspective view of an embodiment of the present invention with the lid closed;

FIG. 2 is a front perspective view of an embodiment of the present invention with the lid opened and the vessel containing dough;

FIG. 3 is a front perspective view of an embodiment of the present invention with the lid opened and the vessel empty;

FIG. 4 is a front perspective view of an embodiment of the present invention with the lid closed and heat applied at two planes;

FIG. 5 is a front perspective view of an embodiment of the present invention with baked bread;

FIG. 6 is a rear view of an embodiment of the invention;

FIG. 7 is a top view of an embodiment of the invention;

FIG. 8 is a bottom view of an embodiment of the invention;

FIG. 9 is a side view of an embodiment of the invention;

FIG. 10 depicts preferred dimensions of an embodiment, shown in side view;

FIG. 11 depicts preferred dimensions of an embodiment, shown in top view;

FIG. 12 depicts preferred dimensions of an embodiment, shown in front view;

FIG. 13 depicts preferred dimensions of the lid of an embodiment, shown in side view; and

FIG. 14 depicts preferred dimensions of an embodiment, shown in front view.

DETAILED DESCRIPTION OF THE INVENTION

The following detailed description is of the best currently contemplated modes of carrying out exemplary embodiments of the invention. The description is not to be taken in a limiting sense, but is made merely for the purpose of illustrating the general principles of the invention, since the scope of the invention is best defined by the appended claims.

As used herein, the follow structure numbers are associated with the stated structures among the various figures:

• 10—Oven;
• 12—Dough;
• 13—Bread;
• 14—Fuel;
• 20—Lid;
• 22—Lip;
• 24—Platform;
• 30—Vessel;
• 32—Hinge;
• 34—Closure;
• 40—Leg;

Broadly, an embodiment of the present invention provides an oven with an attached lid having a flange to contain fuel, and having a tapered design to facilitate the even baking of foods, and having attached feet to allow a heat source to be placed under the oven. In one embodiment of the invention the top of the oven is attached by means of a hinge and the top is closed and secured by means of an attached closure. The overall tapered design and dimensions of the invention allows for the proper maintenance of temperatures that are required for the proper cooking of foods. An embodiment of the invention can be made out of high strength but low weight materials such as stainless steel of various gauges and quality. As an embodiment of the invention has an attached closure, is readily transportable, and can be used to carry materials or additional gear within the vessel when not being used for the cooking of foods.

Referring to FIG. 1, oven 10 from top to bottom generally includes lid 20 having circumferential lip 22 extending substantially perpendicularly upwardly from platform 24. Lid 20 therefore creates an enclosure for retaining fuel, as depicted in subsequent figures. Downwardly from lid 20 is vessel 30, which receives and cooks foodstuff. Engaged with the outer perimeter of vessel 30 is a pair of opposing legs 40, which create a space underneath vessel 30 for positioning fuel, as shown in subsequent figures.

FIG. 2 shows lid 20 open and unbaked dough 12 filling approximately half the vessel 30. While bread baking is depicted among the various figures, it should be understood that oven 10 could be used for baking, cooking or heating a variety of foods. As shown in FIG. 2, the underside of lid 20 is substantially planar.

FIG. 3 is similar to FIG. 2, except depicting vacant vessel 30.

As shown in FIG. 4, fuel 14 is preferably retained on the upper and lower planes of vessel 30. This facilitates the even cooking of foodstuff contained within. However, it should be understood that oven 10 and fuel 14 could be configured such that additional planes contain fuel 14 and heat vessel 30. FIG. 4 also shows that curved proximal end of closure 34 “wraps around” edge of lip 22, thereby providing an abutment for securing lid 20.

FIG. 5 baked bread 13.

As shown in FIG. 6, it is desirable that hinge 32 runs substantially along the length of the backside of oven 10. FIGS. 7-9 depict top, bottom and side views, respectively, of oven 10.

While various configurations of the device are possible and within the scope of the present invention, certain specifications are preferred. It is desirable that the device is constructed of stainless steel, most preferably marine grade stainless steel 316 of approximately 16 gauge. It is desirable that lip 22 is approximately 0.5″ to 1.0″, and most desirably approximately 0.75″ high from top of lid 20. It is desirable that lid 20 is approximately 2.0″ to 3.0″, and most desirably approximately 2.5″ wide. It is desirable that lid 20 is approximately 4.0″ to 6.0″, and most desirably approximately 5.0″ long. It is desirable that vessel 30 has approximate dimensions of 5.0″ wide at the top, 4.0″ wide at the bottom, and 4.0″ tall, although variations of +/−1 inch are within the scope of the invention. It is desirable that legs 40 are each approximately 0.75″-1.25″, and preferably 1.0″ tall. Also, is preferred that an embodiment of the invention is “lightweight”, and weighs approximately 110.8 ounces or less.

It should be understood, of course, that the foregoing relates to exemplary embodiments of the invention and that modifications may be made without departing from the spirit and scope of the invention as set forth in the following claims. It should also be understood that ranges of values set forth inherently include those values, as well as all increments between. Finally, unless otherwise noted, or if contrary to common sense, all approximations shall be +/−5%.

Claims

1. A cooking apparatus including: a. A substantially rectangular vessel;b. A lid engaged with said vessel; andc. Two opposing legs engaged with said vessel.

2. The cooking apparatus of claim 1 wherein said vessel includes 4 walls and a planar bottom surface.

3. The cooking apparatus of claim 2 wherein said 4 walls define an open top, said top having a greater area than said bottom.

4. The cooking apparatus of claim 1 wherein said lid includes a substantially planar platform and circumferential lip extending upward from said platform.

5. The cooking apparatus of claim 4 wherein said circumferential lip extends substantially perpendicularly upward from said platform.

6. The cooking apparatus of claim 1 further comprising a closure permanently engaged with said vessel.

7. The cooking apparatus of claim 6 wherein said closure is releaseably engaged with said lid.

8. A lightweight oven including: a. An substantially planar upper platform having a circumferential lip for retaining fuel;b. An enclosed vessel for retaining foodstuff including four lateral walls and a planar bottom, said platform forming the uppermost boundary of said vessel; andc. Exactly two opposing legs extending downwardly from said planar bottom.

9. The lightweight oven of claim 8 further including a closure having a hooked distal end, said distal end engageable with said lip.

10. The lightweight oven of claim 8 wherein said circumferential lip is approximately 0.75″ high.

11. The lightweight oven of claim 8 wherein said circumferential lip has a perimeter of approximately 15.0″.

12. The lightweight oven of claim 8 wherein said vessel is constructed of stainless steel.

13. The lightweight oven of claim 8 wherein said legs create a clearance of approximately 1″ between said planar bottom and a resting surface.

14. A method of baking bread including the steps of: a. Inserting dough into a vessel having a substantially planar bottom;b. Enclosing said vessel by lowering a pivotable lid;c. Positioning fuel underneath said substantially planar bottom;d. Positioning fuel atop said pivotable lid; ande. Allowing ignited fuel to cook dough within said vessel.

15. The method of claim 14 wherein said step of positioning fuel underneath said substantially planar bottom includes the step of positioning fuel between two opposable legs extending downward from said substantially planar bottom.

16. The method of claim 14 further including the step of selecting fuel from the group consisting of charcoal briquettes, wood, leaves and paper.

17. The method of claim 14 further comprising the step of securing said pivotable lid with a closure.