Patent Application
20080311264
1. Field of the Invention
The present invention relates to a grill plate wherein a plurality of bars or plates are secured together with a predetermined space being provided between adjacent bars with the width of each bar or plate forming a surface upon which a food product may be cooked.
2. Description of Background Art
Heretofore, a griddle for cooking a food product required a flat metal surface with a heat source being supplied below the flat metal surface. A food product is positioned on the griddle and the food is cooked. However, the food product normally includes a quantity of water or fat that is released from the food product as the food product is heated. The water will be disposed on the flat metal surface of the griddle and is boiled off as the food product is cooked. The boiling off of the water reduces the heat available for cooking the food product which results in an increase in the amount of time necessary for cooking the food product on the griddle.
It is an object of an embodiment of the present invention, to provide a grill plate wherein a plurality of bars are secured together with a predetermined space being provided between adjacent bars. The width of each grill bar combined forms a surface upon which a food product may be cooked. As the food product is cooked, water, fat and other residue from the food product can be discharged through the space provided between adjacent bars so as to permit the food product to be cooked at a faster speed and with a better taste.
The objects of the present invention are achieved by providing a grill plate that includes a plurality of bars having a predetermined width, thickness and length. The plurality of bars are arranged substantially parallel relative to each other with adjacent bars being secured relative to each other. A predetermined narrow spacing is provided between adjacent bars. The plurality of bars provide a substantially flat surface formed by the predetermined width of the plurality of bars secured adjacent to each other and the predetermined narrow spacing therebetween. The substantially flat surface enables a food product to be cooked thereon with the predetermined space permitting draining of any residue from the food product as the food product is cooked.
Further scope of applicability of the present invention will become apparent from the detailed description given hereinafter. However, it should be understood that the detailed description and specific examples, while indicating preferred embodiments of the invention, are given by way of illustration only, since various changes and modifications within the spirit and scope of the invention will become apparent to those skilled in the art from this detailed description.
The present invention will become more fully understood from the detailed description given hereinbelow and the accompanying drawings which are given by way of illustration only, and thus are not limitative of the present invention, and wherein:
As illustrated in
In one embodiment of the present invention, the adjacent bars may be directly welded to each other with the predetermined narrow space being formed therebetween. In another embodiment of the present invention, a plurality of spacers 102, 104, 106, 108, 120, 122, 124, 126, 128, 130, 132, 134, 136, 138, 140, 142, 144 and 146 are provided to ensure that a predetermined space is formed between the plurality of bars. The plurality of spacers may be positioned adjacent to both ends of the plurality of bars and at a central location for spacing the plurality of bars.
The plurality of bars 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58 and 60 provide a substantially flat surface 200 formed by the predetermined width W of the plurality of bars secured adjacent to each other with a predetermined narrow spacing therebetween. The substantially flat surface 200 enables a food product to be cooked thereon with the predetermined space permitting draining of any residue from the food product as the food product is cooked.
According to an embodiment of the present the plurality of bars 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58 and 60 provide a heat sink for maintaining a steady supply of heat supplied to the grill plate. In addition, the predetermined narrow spacing between adjacent bars prevents heat from the heat source from immediately being supplied therethrough so that the food product is cooked evenly and quickly.
In addition, in view of the narrow space being formed between the plurality of bars 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58 and 60 it is possible to cook a variety of food products including smaller items such as vegetables, namely, onions, beans, celery, peppers and a variety of other vegetables without the vegetables falling through the narrow spacing between adjacent bars.
Further, the substantially flat surface 200 formed by the width of the plurality of bar members enables a spatula to be used for handling the food product in the same manner that a spatula is currently used with regard to a griddle.
The grill 10 may be used in a conventional restaurant as the grill for cooking food products to replace a conventional flat metal plate or griddle. In addition, the grill 10 may be used on a commercial or home barbecue for cooking a food product over a propane, natural gas or charcoal fire.
In an embodiment of the present invention, it is anticipated that each of the plurality of bars would be 0.75 inches (1.905 cm) in height, 0.25 inches (0.635 cm) in width and any length depending on the application. The spacing may be 0.125 inches (0.3175 cm) or any other suitable spacing to permit the food products to be quickly and more evenly cooked to taste better.
An embodiment of the present invention is directed to the method of cooking a food product wherein a user would start by providing a plurality of bars 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58 and 60 having a predetermined width, thickness and length and by arranging the plurality of bars to be substantially parallel relative to each other with adjacent bars being secured relative to each other and by providing a predetermined narrow spacing between adjacent bars. The cooking of a food product occurs on a top surface of the plurality of bars formed by the predetermined width of the plurality of bars secured adjacent to each other and the predetermined narrow spacing therebetween. Draining of any residue from the food product through the predetermined narrow spacing occurs as a food product is cooked thereon. The method of cooking of the present invention produces a food product that cooks faster, taste better and is more evenly cooked.
The grill plate 10 of the present invention conserves energy by forcing the heat to travel upwardly between the spacing in adjacent bars to heat the bars more evenly in view of the fact that the heat does not immediately escape upwardly as occurs with respect to a conventional grill plate. Thus, by using the grill plate 10 of the present invention with a conventional barbecue grill an individual is able to conserve propane or gas or charcoal that is supplied to a barbecue grill. Less propane or gas or charcoal is needed to heat the grill plate 10 for cooking the food product in view of the fact that the heat does not go through the space between the bars so quickly.
The invention being thus described, it will be obvious that the same may be varied in many ways. Such variations are not to be regarded as a departure from the spirit and scope of the invention, and all such modifications as would be obvious to one skilled in the art are intended to be included within the scope of the following claims.
The present application claims priority to U.S. Provisional Patent Application No. 60/905,802, filed on Mar. 9, 2007.
| Number | Date | Country | |
|---|---|---|---|
| 60905802 | Mar 2007 | US |
