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1. WO1996028978 - PIZZA PAN AND METHOD

Publication Number WO/1996/028978
Publication Date 26.09.1996
International Application No. PCT/US1996/003584
International Filing Date 15.03.1996
Chapter 2 Demand Filed 15.10.1996
IPC
A21B 3/13 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
BBAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
3Parts or accessories of ovens
13Baking-tins; Baking forms
CPC
A21B 3/13
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
BBAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
3Parts or accessories of ovens
13Baking-tins; Baking forms
Y10S 99/15
YSECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
10TECHNICAL SUBJECTS COVERED BY FORMER USPC
STECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
99Foods and beverages: apparatus
15Pie pans
Applicants
  • PIZZA HUT, INC. [US]/[US]
Inventors
  • WOODWARD, Steve
  • SCHEIBMEIR, Patricia
  • MCDANIEL, Deborah
  • PROCTOR, Valerie
Agents
  • HIENZ, William, M.
Priority Data
08/406,31317.03.1995US
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PIZZA PAN AND METHOD
(FR) PLAT A PIZZA ET PROCEDE S'Y RAPPORTANT
Abstract
(EN)
A pizza pan (10) receives and bakes a pizza to produce a hearth-baked texture and appearance. The pizza pan (10) comprises a base (13) with a plurality of perforations (43, 48) therethrough, the perforations being disposed in first and second perforation regions (40, 45). The perforation density in the first region (45), disposed toward the center of the pan, is greater than the perforation density of the second region (40), disposed toward the outside of the pan, to allow greater transmission of heat to the center of the pizza. A continuous, non-perforated rim (15) extends circumferentially around the base of the pan to form an obtuse angle of intersection therewith.
(FR)
Cette invention concerne un plat à pizza (10) destiné à recevoir et à cuire une pizza et à conférer à celle-ci une apparence et une texture similaires à celles obtenues lors d'une cuisson sur sole. Le plat à pizza (10) comprend une base (13) comportant plusieurs perforations (43, 48), lesdites perforations étant réparties dans une première et une seconde zones de perforations (40, 45). La densité des perforations dans la première zone (45), laquelle est située vers le centre du plat, est supérieure à celle de la seconde zone (40) située vers l'extérieur du plat, ce qui permet une meilleure conduction de la chaleur vers le centre de la pizza. Un rebord (40) continu et dépourvu de perforations s'étend sur toute la circonférence du plat au niveau de la base de manière à former un angle obtus à son intersection avec cette dernière.
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