FRY-UP & SAUCE SERVER WITH OIL DRAINAGE SYSTEM
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Registration No.: 2011/TR03525
Assignee: Arzum
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Fry-up and Sauce Service Set (FSS) consists of fry-up server with a lid & oil drainage system, sauce-spice server with mini bowls and dinner plates.
The fry-up server’s oil drainage system allows the absorption of oil of deep fried foods in a practical way and gets them ready for direct serving to the table. The lid of the server helps the ingredients to stay warm during the oil draining. The sauce-spice server has cavities for different sauces and mini-bowls for various sauces. The mini-bowls is equipped with a clip that enables them to be attached onto the main server and dinner plates.
CONVENTIONAL PRODUCTS
Conventionally before serving, the oil on the fry-ups is absorbed by laying them onto napkins or paper towels. This has the below mentioned pre-serving disadvantages:
- getting the fry-ups from the oily napkins or paper towels onto the serving plate is difficult;
- this causes an unpleasant scenery on the kitchen countertop;
- the oil drain-action cannot be done on a neat surface (ie. on a kitchen table);
- it is difficult to keep the fry-ups warm during that action.
On conventional products the different sauces and spices are served on separate bowls on the tables and put directly on the dinner plates next to the food. During eating, after a while these spices and sauces get mixed with food and leads into a blended taste and display on the plate.
OBJECTIVE
FSS’s main server is equipped with a drainage drawer and lid, which solves the above mentioned pre-serving problems. FSS also includes a sauce-spice server and mini-bowls to improve the serving experience of the fry-ups with various sauce and spices. The identical rounded edge design of the main server, sauce-spice server and dinner plates enables the mini-bowls to be used with any of them, which ensures an easier and neater dinner experience.
USAGE
(4.1) The paper towel is attached onto the drainage drawer (4) using the drawer clips (4a).
(4.2) Drainage drawer (4) is inserted into the server’s recess (1c).
(4.3) Fry-up’s are placed onto the drainage drawer (3), on the server’s elliptic surface (1a).
(4.4) The server lid (2) is put onto the fry-up server (1) to keep them warm during drainage.
(4.5) After drainage, the drawer (4) is pulled out. Fry-ups stay on the elliptic surface of the fry-up server (1a).
(4.6) Served: Sauces are served on the mini-bowls (6); spices are served in the spice cavities (5a).
Registration:
TR2011/03525