US3713379A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Bacon broiler
Assignee: Individual
•
Filing: 1971-09-17
•
Granted: 1973-01-30
•
Expires: 1991-09-17
Abstract
Abstract An improved apparatus for broiling bacon over a domestic gas or electric range. The apparatus consists of one or more hollow vertical broiling members mounted above a water bearing receptacle. Heat sinks are fastened to the internal surfaces of the broiling members so as to create a uniform temperature on the external broiling surfaces, and a heat deflector is mounted inside the broiling members.
Inventors
- 👤 E Gordy
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-07 04:52
CPC Classifications
A; A47; A47J; A47J37/00; A47J37/10; A47J37/108; A47J37/06; A47J37/0688
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
351 words
An improved cooking utensil, adaptable for broiling bacon over a kitchen range, in which the melted bacon fat is drained from the bacon during the broiling operation and in which a uniform temperature prevails over the entire broiling surface, said utensil consisting of one or more metal vertical members integrally fastened to the base of the utensil, with said base of the utensil bounded along all external edges with upraised sides to contain the melted bacon fat which drains from the bacon during the broiling operation where the said metal vertical broiling member is of hollow construction with broiling surfaces consisting of the sides of said broiling member and of the upper surface of said broiling member, said broiling member surfaces adapted to be heated by a heat source located below the interior of said vertical broiling member, with heat sinks fastened to the interior surfaces of said vertical broiling member, said heat sinks consisting of metal projections extending into the heat chamber enclosed by said broiling members so as to increase the amount of heat absorbed by the broiling surfaces from the external source of heat in the general area of said heat sinks, and so increases the temperature of the surface of the vertical surfaces of the said broiling members in the general area of the heat sinks, together with a heat deflecting shield extending in a general horizontal plane in the interior of the vertical broiling member, with openings in said heat deflecting shield so as to limit the flow of hot gases through said openings to the upper surface of the broiling member and vents in the non-broiling surface sides of the upper sections of the broiling surface member above the level of the heat deflecting shield so as to permit the escape of the gases generated by the heat in the interior of the vertical broiler member, such that the combined action of the heat sinks and of the heat deflecting shield is to achieve a relatively uniform temperature on the broiling surfaces of the vertical broiler member when heated by a coNcentrated source of heat.
Claim 2
Dependent Claim
351 words
An improved cooking utensil, adaptable for broiling bacon over a kitchen range, in which the melted bacon fat is drained from the bacon during the broiling operation and in which a uniform temperature prevails over the entire broiling surface, said utensil consisting of one or more metal vertical members integrally fastened to the base of the utensil, with said base of the utensil bounded along all external edges with upraised sides to contain the melted bacon fat which drains from the bacon during the broiling operation where the said metal vertical broiling member is of hollow construction with broiling surfaces consisting of the sides of said broiling member and of the upper surface of said broiling member, said broiling member surfaces adapted to be heated by a heat source located below the interior of said vertical broiling member, with heat sinks fastened to the interior surfaces of said vertical broiling member, said heat sinks consisting of metal projections extending into the heat chamber enclosed by said broiling members so as to increase the amount of heat absorbed by the broiling surfaces from the external source of heat in the general area of said heat sinks, and so increases the temperature of the surface of the vertical surfaces of the said broiling members in the general area of the heat sinks, together with a heat deflecting shield extending in a general horizontal plane in the interior of the vertical broiling member, with openings in said heat deflecting shield so as to limit the flow of hot gases through said openings to the upper surface of the broiling member and vents in the non-broiling surface sides of the upper sections of the broiling surface member above the level of the heat deflecting shield so as to permit the escape of the gases generated by the heat in the interior of the vertical broiler member, such that the combined action of the heat sinks and of the heat deflecting shield is to achieve a relatively uniform temperature on the broiling surfaces of the vertical broiler member when heated by a coNcentrated source of heat.
Claim 3
Dependent Claim
351 words
An improved cooking utensil, adaptable for broiling bacon over a kitchen range, in which the melted bacon fat is drained from the bacon during the broiling operation and in which a uniform temperature prevails over the entire broiling surface, said utensil consisting of one or more metal vertical members integrally fastened to the base of the utensil, with said base of the utensil bounded along all external edges with upraised sides to contain the melted bacon fat which drains from the bacon during the broiling operation where the said metal vertical broiling member is of hollow construction with broiling surfaces consisting of the sides of said broiling member and of the upper surface of said broiling member, said broiling member surfaces adapted to be heated by a heat source located below the interior of said vertical broiling member, with heat sinks fastened to the interior surfaces of said vertical broiling member, said heat sinks consisting of metal projections extending into the heat chamber enclosed by said broiling members so as to increase the amount of heat absorbed by the broiling surfaces from the external source of heat in the general area of said heat sinks, and so increases the temperature of the surface of the vertical surfaces of the said broiling members in the general area of the heat sinks, together with a heat deflecting shield extending in a general horizontal plane in the interior of the vertical broiling member, with openings in said heat deflecting shield so as to limit the flow of hot gases through said openings to the upper surface of the broiling member and vents in the non-broiling surface sides of the upper sections of the broiling surface member above the level of the heat deflecting shield so as to permit the escape of the gases generated by the heat in the interior of the vertical broiler member, such that the combined action of the heat sinks and of the heat deflecting shield is to achieve a relatively uniform temperature on the broiling surfaces of the vertical broiler member when heated by a coNcentrated source of heat.
Claim 4
Dependent Claim
351 words
An improved cooking utensil, adaptable for broiling bacon over a kitchen range, in which the melted bacon fat is drained from the bacon during the broiling operation and in which a uniform temperature prevails over the entire broiling surface, said utensil consisting of one or more metal vertical members integrally fastened to the base of the utensil, with said base of the utensil bounded along all external edges with upraised sides to contain the melted bacon fat which drains from the bacon during the broiling operation where the said metal vertical broiling member is of hollow construction with broiling surfaces consisting of the sides of said broiling member and of the upper surface of said broiling member, said broiling member surfaces adapted to be heated by a heat source located below the interior of said vertical broiling member, with heat sinks fastened to the interior surfaces of said vertical broiling member, said heat sinks consisting of metal projections extending into the heat chamber enclosed by said broiling members so as to increase the amount of heat absorbed by the broiling surfaces from the external source of heat in the general area of said heat sinks, and so increases the temperature of the surface of the vertical surfaces of the said broiling members in the general area of the heat sinks, together with a heat deflecting shield extending in a general horizontal plane in the interior of the vertical broiling member, with openings in said heat deflecting shield so as to limit the flow of hot gases through said openings to the upper surface of the broiling member and vents in the non-broiling surface sides of the upper sections of the broiling surface member above the level of the heat deflecting shield so as to permit the escape of the gases generated by the heat in the interior of the vertical broiler member, such that the combined action of the heat sinks and of the heat deflecting shield is to achieve a relatively uniform temperature on the broiling surfaces of the vertical broiler member when heated by a coNcentrated source of heat.
Claim 5
Dependent Claim
111 words
An improved cooking utensil for broiling bacon as described in claim 1, in which the vertical broiling member is covered by a metal cover which encloses both the broiling surfaces of said member and the strips of bacon which are being broiled, said metal cover being supported so that in the general area of the broiling surfaces of the vertical broiling member, the internal surface of the metal cover is separated from the external faces of said vertical broiling member so as to provide a space for heated air to circulate between said metal cover and the strips of bacon which rest underneath the said cover on the vertical broiling member.
Claim 6
Dependent Claim
34 words
An improved cooking utensil for broiling bacon as described in claim 2, in which the interior surfaces of said metal cover are highly polished so as to reflect radiant heat to the broiling bacon.
Claim 7
Dependent Claim
79 words
An improved cooking utensil for broiling bacon as described in claim 1, in which the raised sides and bottom of the base of the utensil serve as a water reservoir when partially filled with water, the water acting to catch and to cool the melted bacon fat, so that said melted bacon fat does not splatter away from the utensil during the broiling operation, and so that said fat is readily removed from said utensil upon completion of cooking.
Claim 8
Dependent Claim
21 words
An improved cooking utensil for broiling bacon as described in claim 1, in which the heat source is a gas burner.
Claim 9
Dependent Claim
25 words
An improved cooking utensil for broiling bacon as described in claim 1, in which the heat source is the heating element of an electric range.
Claim 10
Dependent Claim
29 words
An improved cooking utensil for broiling bacon as described in claim 1, in which the heat is furnished by a heating unit mounted below the base of the utensil.
Claim 11
Dependent Claim
41 words
An improved cooking utensil for broiling bacon as described in claim 1, in which the heat is furnished by an electrical heating unit which is detachable from the base of the utensil for the purpose of cleaning the utensil after use.
Claim 12
Dependent Claim
28 words
An improved cooking utensil for broiling bacon as described in claim 8, in which the heating element is located in the interior section of the vertical broiling member
References Cited (Backward Citations)
No citation records indexed.
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1976-01-30 | 1976-07-31 | 1977-01-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1980-01-30 | 1980-07-31 | 1981-01-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1984-01-30 | 1984-07-31 | 1985-01-30 | $7700.00 | Window Closed / Lapsed |