Patent Application
20130142922
1. Field of Invention
The field of invention relates generally to hot dog or bratwurst buns.
2. Description of Prior Art
The hot dog or bratwurst bun has been a staple of summer barbeques, county fairs, and sporting events for many decades. The standard bun design is a small loaf of light density bread with a single partial slice down the middle. [R1, R2, R4, R5, R6] The slice doesn't go all the way through the bread creating a hinge on one side. In addition to the standard bun design, bread boat designs [R7, R17, R24, R25, R26] and hollowed cylinder designs [R10, R15] have been attempted. The purpose of the PITA BUN [R28, R29] design is to improve upon the shortcomings of the traditional hotdog bun.
A hotdog or bratwurst bun having a three section open faced design is described. The middle face holds the hotdog or bratwurst and the two sides' faces fold upward and around the hotdog and toppings. The three faces are a connected, continuous piece of bread with the creases between the sections being flattened portions of the bread.
The following is a brief description of the drawings enclosed in this document. For a complete understanding of the content of these drawings and the objects of the invention, please refer to the detailed description of the invention in this document.
The accompanying drawings are:
FIG. 1—Cross sectional view of the PITA BUN with hot dog in unfolded configuration.
FIG. 2—Cross sectional view of the PITA BUN with hot dog in folded configuration.
FIG. 3—Front view of the PITA BUN with hot dog in folded configuration.
FIG. 4—Top isometric view of the PITA BUN with the hot dog in folded configuration.
FIG. 5—Bottom isometric view of the PITA BUN with the hot dog in folded configuration.
The hot dog or bratwurst bun has been a staple of summer barbeques, county fairs, and sporting events for many decades. The standard bun design is a small loaf of light density bread with a single partial slice down the middle. The slice doesn't go all the way through the bread creating a hinge on one side. This hinge is a strong weakness of the traditional hot dog bun design. Hot dog buns can often be too small for what they are holding, especially if there are a lot of condiments. A large amount of time is spent picking up what falls out of them. In addition, the hinge is usually not strong enough to stay together and food falls out of the bottom, or the whole assembly falls apart. The PITA BUN is a proposed hot dog or bratwurst bun design that addresses and improves upon those weaknesses.
The PITA BUN [C01] is a hotdog or bratwurst bun having a three section open faced design is described. The middle face [C04] holds the hotdog or bratwurst and the two side faces [C02, C03] fold upward and around the hotdog and toppings. The three faces are a connected, continuous piece of bread with the creases [C06] between the sections being flattened portions of the bread. Unlike standard hot dog buns, this bun is baked open faced and there are no slices or cuts. The creases can be formed either by molding in the baking tray, or by flat compression rollers that compress the crease lines. Because the hinges contain a full thickness (or close to it) of bread that is compressed, they are much stronger than the thin sliced hinge of the traditional hot dog bun. This produces a bun that is much more resistant to tearing or falling apart. In addition, because the PITA BUN allows for a “U” shape around the hot dog [C05] rather than the “V” shape of the traditional hot dog bun, this should provide better containment of the hot dog and condiments.
The PITA BUN is different from a standard pita because it is baked from the same light density bread that a traditional hot dog bun is made from. The PITA BUN tastes like a traditional hot dog bun. Standard pitas are typically made of high density bread and often crack when folded, unlike the hinged PITA BUN. In addition, there is no internal pocket in the PITA BUN like that present in a standard pita.
| Number | Date | Country | |
|---|---|---|---|
| 61629907 | Dec 2011 | US |
