Patent Application
20090145305
The invention relates to an apparatus for keeping food warm between the time of preparation and service.
Warming ovens are used in the food service industry to keep food at a desired serving temperature. A known warming oven used in a fast food restaurant holds prepared food between the time of preparation and the time of serving. It is preferable that the warming oven keep the food in a ready-to-eat state. Temperatures inside the warming oven may reach levels above 180 degrees Fahrenheit. It is also desirable to regulate the humidity within the oven to ensure that the food does not become dried out or soggy.
A tray for use in such ovens to retain the prepared food must be constructed from materials that will withstand the conditions within the oven, as well as other storage and cleaning conditions. Further, because the tray will be used for food service, it is preferable that the materials and construction meet the guidelines of the National Science Foundation (NSF) for such applications.
Trays constructed of plastic are presently used because of their ease of handling and their durability. When kept in the warming oven, however, it is sometimes preferable that food be in contact with metal surfaces, such as aluminum or stainless steel, rather than plastic or other non-metal materials. Metals, however, are subject to deformation and may develop sharp edges due to normal use and wear. Further, when stored at elevated temperature conditions, metal may become hot to the touch, thereby making the tray difficult to handle.
The present invention relates to an apparatus for keeping food warm between the time of preparation and service. Specifically, the invention relates to a tray for retaining food products in warming ovens or other environmentally controlled devices. The tray includes a dish portion and a rim portion. The dish includes a base portion adapted for supporting food products or the like. A wall portion surrounds the entirety of the base portion and extends upwardly therefrom to define a retaining area. The retaining area is closed by the base portion at the bottom end of the wall and is open away from the base portion at the upper end of the wall. The rim has an inner wall that extends generally parallel to the wall portion of the dish. The inner wall is secured around the perimeter of the dish. The rim defines a free end for use in handling the tray. A retaining member is formed on the inside surface of the inner wall of the rim and engages the outside surface of the wall of the dish portion. The retaining member removeably retains the dish portion in a fixed position within the rim portion.
In one aspect of the invention, the retaining member may take the form of an inwardly projecting ridge that engages the sidewall of the dish. The dish may also include a retaining groove on the outside surface of the wall portion, with the rim ridge engaging the dish groove in a friction fit.
For the purpose of illustrating the invention, there is shown in the drawings a form that is presently preferred; it being understood, that this invention is not limited to the precise arrangements and instrumentalities shown.
In the figures, in which like reference numerals indicate like elements, there is shown an embodiment of a tray, which is identified generally by the numeral 10. The tray is intended for use in warming ovens or the like, such as those commonly used in fast food restaurants. Preferably, the length of the tray 10 is about two feet and the width is sufficient to accommodate the food that is to be contained therein, such as a hamburger patty. The tray 10 includes a dish portion 12 and a rim portion 14. In the preferred embodiment, the dish 12 is releaseably retained by the rim 14. In
The dish 12 includes a generally rectangular base 16 defining the bottom of the tray 10. The base 16 as illustrated is generally flat. It is contemplated that structural supports, such as raised ridges (not shown), may be formed on the bottom surface of the base 16 to allow for air flow and/or draining.
A sidewall 18 extends upwardly from the perimeter of the base 16. Together, the sidewall 18 and the base 16 define the retaining area of the dish 12. A peripheral flange 20 extends outwardly from the sidewall 18. The flange 20, sidewall 18 and base 16 are preferably of unitary construction. It is also preferable that the flange 20 extends entirely around the perimeter of the dish 12, as seen in
The rim 14 extends around the perimeter of the dish 12. The rim 14 comprises a substantially vertical outer wall portion 22, which defines an open volume 24 (
In operation, a stack of dish members 12 may be placed bottom side up on a flat surface or in a specially designed holder adjacent to a food preparation area, or the like. To assemble the tray 10, a rim 14 is inverted and placed over the stack of dish members 12. A slightly downward pressure is applied on the rim 14. The pressure causes the upper-most dish 12 and the rim 14 to engage by means of a retaining member 32. It is contemplated that the tray 10, formed from assembled dish 12 and rim 14 could be lifted off the stack and flipped over to the normal upright position. Thereafter, food may be provided in the interior of the tray and the tray placed within a warming oven or the like.
As illustrated in
The base 16 of the dish 12 is positioned below the projecting ridge 34. In a preferred embodiment, the base 16 is positioned vertically above the lowest edge of the rim wall 22, such that the base is spaced from any planar surface upon which the tray 10 rests when in the normal upright position. The application of pressure to the rim 14 to secure the dish 12 thereto creates a “snap” together type action or friction fit.
Other variations of a retaining member are contemplated. For example, the inwardly projecting ridge 34 could be replaced by a outwardly projecting ridge on the dish. Thus, the outwardly projecting ridge would engage the inner surface of the rim sidewall to form the frictional fit. In addition, the friction fit may secure the positioning of the dish within the rim by engagement of the rim flange 30 with the peripheral flange 20 on the dish 12. Additional frictional engagement between the inner wall of the rim wall and the sidewall of the dish may also be included in the formation for removeably securing the dish to the rim.
Other combinations of elements are contemplated and may include, for example, windows in the lower portion of the rim that would accept outwardly projecting bumps or detents on the dish or any combination of these feature. Preferably, there is a “snap” action which brings the two parts together and frictionally secures the two parts during use. It is contemplated that the frictional fit will be sufficient to retain the dish therein while permitting removal of the dish portion from the rim with an ordinary removal force.
It is contemplated that the materials of the rim will be relatively sturdy whereas the dish may be a more flexible material. In the preferred embodiment, the dish portion is considered to be disposable. Thus, it is contemplated that the dish will not be subject to cleaning but rather it will be tossed out after use and replaced by a new dish. Thus, the first material for constructing the dish is contemplated to be a different material than that contemplated for constructing the rim.
It is preferable that both the dish and the rim be constructed of a plastic material of a type generally adapted to be used in the temperature and variable humidity conditions of a food preparation and warming oven, without corrosion, deformation or reaction with surrounding materials. It is preferable that the materials and construction used meet the NSF guidelines for food service devices. Again, it is preferred that the dish have a relatively inexpensive, light weight form so as to be disposable after a few usages.
A variety of modifications to the embodiments described will be apparent to those skilled in the art from the disclosure provided herein. Thus, the invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof and, accordingly, reference should be made to the appended claims, rather than to the foregoing specification, as indicating the scope of the invention.
