Professional water bath

Abstract

The invention of the Professional Water Bath is engineered towards the safe use of the culinary technique known as ‘water bathing’ and is directed specifically towards pastry chefs, commercial and private alike, that regularly employ this technique. The concept of the Professional Water Bath is that it limits the risk of transporting oven-hot containers with boiling water and fragile culinary products after baking time is completed. The risk involved with current equipment is that the pans (being horizontal in design and rather shallow) are not stable when filled with water. The improvements with the Professional Water Bath are a liquid release valve that allows water to be drained from the reservoir before removal from the oven and thicker gauge metal to provide stability when transporting culinary products.

1 . What I claim of this invention is the Professional Water Bath as the first product specifically designed for the safe employment of a culinary technique known as ‘water bathing’. Providing a release valve for liquid within the metal container indicates that this invention is designed solely for such usage and is made expressly for the safe use of this common culinary technique.