U.S. patent application number 12/154110 was filed with the patent office on 2008-11-27 for food serving tray with cooling chamber.
Invention is credited to Carmen R. Fasula, Ronald J. Godowski.
Application Number | 20080289359 12/154110 |
Document ID | / |
Family ID | 40030446 |
Filed Date | 2008-11-27 |
United States Patent
Application |
20080289359 |
Kind Code |
A1 |
Godowski; Ronald J. ; et
al. |
November 27, 2008 |
Food serving tray with cooling chamber
Abstract
A food serving tray including a base which includes a
substantially flat serving area, wherein the serving area is
bounded by a raised perimeter arranged about the serving area, a
cooling chamber located directly below the serving area, wherein
the cooling chamber is operatively arranged for holding water to be
frozen into ice for cooling an item placed on the serving area, a
cover operatively arranged to engage over the raised perimeter
about the base, and a fill hole for filling the cooling chamber
with water.
Inventors: |
Godowski; Ronald J.;
(Moscow, PA) ; Fasula; Carmen R.; (Amherst,
NY) |
Correspondence
Address: |
SIMPSON & SIMPSON, PLLC
5555 MAIN STREET
WILLIAMSVILLE
NY
14221-5406
US
|
Family ID: |
40030446 |
Appl. No.: |
12/154110 |
Filed: |
May 20, 2008 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
60931074 |
May 21, 2007 |
|
|
|
Current U.S.
Class: |
62/457.6 ;
206/557 |
Current CPC
Class: |
Y02A 40/963 20180101;
F25D 2303/081 20130101; F25D 2303/0845 20130101; F25D 3/08
20130101; A47G 23/0683 20130101; Y02A 40/968 20180101 |
Class at
Publication: |
62/457.6 ;
206/557 |
International
Class: |
F25D 3/08 20060101
F25D003/08; B65D 6/04 20060101 B65D006/04 |
Claims
1. A food serving tray comprising: a base which includes a
substantially flat serving area, wherein said serving area is
bounded by a raised perimeter arranged about said serving area; a
cooling chamber located directly below said serving area, wherein
said cooling chamber is operatively arranged for holding water to
be frozen into ice for cooling an item placed on said serving area;
a cover operatively arranged to engage over said raised perimeter
about said base; and, a fill hole for filling said cooling chamber
with water.
2. The food serving tray recited in claim 1 further including a
plurality of ribs operatively arranged inside said cooling chamber
for evenly distributing said ice throughout said cooling
chamber.
3. The food serving tray recited in claim 1 wherein a bottom of
said cooling chamber includes a substantially S-shaped
cross-sectional bend, wherein said bend is operatively arranged to
straighten out for accommodating an increase of volume within said
cooling chamber as said water expands during freezing.
4. The food serving tray recited in claim 1 wherein a bottom of
said cooling chamber includes an upwardly sloped section, wherein
said upwardly sloped section is operatively arranged to flex
downward for accommodating an increase of volume within said
cooling chamber as said water expands during freezing.
5. The food serving tray recited in claim 1 further comprising a
plurality of feet protruding from said base for supporting said
serving tray.
6. The food serving tray recited in claim 5 wherein said cover
includes a plurality of slots operatively arranged for engaging
with said feet, so a first serving tray is stackable with a second
serving tray by engaging said cover of said first tray with said
feet of said second tray.
7. The food serving tray recited in claim 1 wherein said cover
includes a stabilizing means operatively arranged for enabling said
tray to be stackable by engaging a bottom of a first tray with said
stabilizing means on a cover of a second tray.
8. The food serving tray recited in claim 1 wherein said cover is
engagable with a bottom of said cooling chamber for creating an air
pocket below said cooling chamber.
9. The food serving tray recited in claim 1 further including a
shoulder located about said base for matingly engaging with said
cover when said cover is placed on said base.
10. The food serving tray recited in claim 1, wherein said tray is
fabricated from a resilient material for minimizing any permanent
deformations in said tray caused by repeated freezing and thawing
of said water in said cooling chamber.
Description
CROSS-REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit under 35 U.S.C.
.sctn.119(e) of U.S. Provisional Application No. 60/931,074, filed
May 21, 2007.
FIELD OF THE INVENTION
[0002] The invention broadly relates to serving trays, more
specifically to serving trays with cooling chambers, and even more
particularly to stackable serving trays with cooling chambers.
BACKGROUND OF THE INVENTION
[0003] The food service industry has always concerned itself with
getting its customers the highest possible quality food in the most
efficient way possible. Restaurants, caterers, grocery stores, and
individuals alike often encounter situations where a typical
refrigerator or similar refrigeration means is not available, but
food is required to be kept cold in order to maintain the food's
freshness and quality.
[0004] Of particular concern is the case of serving food samples,
such as in a grocery store, because the customers sporadically take
samples over an extended period of time. Consumers are simply not
pleased if the food they receive has become rotten, warm, spoiled,
or otherwise aesthetically unattractive. In this scenario, the food
samples must be sitting ready for customers, potentially for
several hours. One could go back and forth between the sampling
station and a refrigerator numerous times during the course of the
day to constantly replace the food samples, but this is not a very
efficient solution to the problem.
[0005] It may also be necessary to prepare the food ahead of time,
such as where a large number of people must be served
simultaneously. Even if, in such a case, food were prepared ahead
of time and kept refrigerated, it then must all be moved onto trays
for serving, and the food which is transferred to the trays first
will not be as fresh or appetizing as the food which is transferred
just prior to delivery. Lastly, as is often the case in catering,
food may need to be prepared in one location, and then delivered to
a second location which is not in close proximity to the first
location.
[0006] Thus, there is a need for a serving tray that can
efficiently and reliably transport or display prepared food over a
long period of time while maintaining the freshness and quality of
the food by keeping it sufficiently cooled. There is a further need
for a serving tray with the aforementioned properties that is
stackable so it is suitable for efficient use in large quantities,
as in a commercial or industrial setting.
BRIEF SUMMARY OF THE INVENTION
[0007] The current invention broadly comprises a food serving tray
including a base which includes a substantially flat serving area,
wherein the serving area is bounded by a raised perimeter arranged
about the serving area, a cooling chamber located directly below
the serving area, wherein the cooling chamber is operatively
arranged for holding water to be frozen into ice for cooling an
item placed on the serving area, a cover operatively arranged to
engage over the raised perimeter about the base, and a fill hole
for filling the cooling chamber with water. In a further
embodiment, the food serving tray includes a plurality of ribs
operatively arranged inside the cooling chamber for evenly
distributing the ice throughout said cooling chamber.
[0008] In one embodiment the food serving tray includes a
substantially S-shaped cross-sectional bend, wherein the bend is
operatively arranged to straighten out for accommodating an
increase of volume within the cooling chamber as the water expands
during freezing. In another embodiment, a bottom of the cooling
chamber includes an upwardly sloped section, wherein the upwardly
sloped portion is operatively arranged to flex downward for
accommodating an increase of volume within the cooling chamber as
the water expands during freezing. In yet another embodiment, the
food serving tray includes a plurality of feet protruding from the
base for supporting the serving tray. In a further embodiment the
cover includes a plurality of slots operatively arranged for
engaging with the feet, so a first serving tray is stackable with a
second serving tray by engaging the cover of the first tray with
the feet of the second tray.
[0009] In one embodiment, the cover includes a stabilizing means
operatively arranged for enabling said tray to be stackable by
engaging a bottom of a first tray with the stabilizing means on a
cover of a second tray. In another embodiment, the cover is
engagable with a bottom of the cooling chamber. In yet another
embodiment, the food serving tray further includes a shoulder
located about the base for matingly engaging with the cover when
the cover is placed on the base. In yet another embodiment, the
tray is fabricated from a resilient material for minimizing any
permanent deformations in the tray caused by repeated freezing and
thawing of the water in the cooling chamber.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] The nature and mode of operation of the present invention
will now be more fully described in the following detailed
description of the invention taken with the accompanying drawing
figures, in which:
[0011] FIG. 1 is a perspective view of a serving tray including a
base and a cover;
[0012] FIG. 2 is a perspective view of the base shown in FIG.
1;
[0013] FIG. 3 is a perspective view of the serving tray shown in
FIG. 1, with the cover engaging with the bottom of the base;
[0014] FIG. 4 is a perspective view of the serving tray shown in
FIG. 1, with the cover engaged with the bottom of the base;
[0015] FIG. 5 is a perspective view of the as arranged in FIG. 4
with a representative piece of food present on a serving area of
the tray;
[0016] FIG. 6 is a top view of the serving tray shown in FIG.
1;
[0017] FIG. 7 is a top view of the base shown in FIG. 2;
[0018] FIG. 8 is a cross-sectional side view of the serving tray
taken generally along the line 8-8 in FIG. 6;
[0019] FIG. 9 is a cross-sectional side view of the base taken
generally along line 9-9 in FIG. 7;
[0020] FIG. 10 is an enlarged view of the circled area in FIG. 8
illustrating the cover engaging with base;
[0021] FIG. 11 is a perspective view of a second embodiment serving
tray;
[0022] FIG. 12 is a perspective view of the base of the serving
tray shown in FIG. 11;
[0023] FIG. 13 is a cross-sectional view of the serving tray in
FIG. 11;
[0024] FIG. 14 is a cross-sectional view similar to that of FIG.
13, with a cover of the serving tray engaged with the bottom of a
base of the serving tray;
[0025] FIG. 15 is a perspective view of a top half of the base
shown in FIG. 11; and,
[0026] FIG. 16 is a perspective view of a bottom half of the base
shown in FIG. 11.
DETAILED DESCRIPTION OF THE INVENTION
[0027] At the outset, it should be appreciated that like drawing
numbers on different drawing views identify identical, or
functionally similar, structural elements of the invention. While
the present invention is described with respect to what is
presently considered to be the preferred aspects, it is to be
understood that the invention as claimed is not limited to the
disclosed aspects.
[0028] Furthermore, it is understood that this invention is not
limited to the particular methodology, materials and modifications
described and as such may, of course, vary. It is also understood
that the terminology used herein is for the purpose of describing
particular aspects only, and is not intended to limit the scope of
the present invention, which is limited only by the appended
claims.
[0029] Unless defined otherwise, all technical and scientific terms
used herein have the same meaning as commonly understood to one of
ordinary skill in the art to which this invention belongs. Although
any methods, devices or materials similar or equivalent to those
described herein can be used in the practice or testing of the
invention, the preferred methods, devices, and materials are now
described.
[0030] Referring now to the figures, FIGS. 1-6 show serving tray 10
with cover 15 and base 20. FIG. 1 shows base 20 with cover 15 in a
configuration which would typically be used for transporting or
storing the food; that is, the cover is placed over the base for
protecting the food. In some embodiments, a stabilizing means is
included, such as protrusions 17 shown in FIGS. 1 and 2 located in
the four top corners of cover 15. Protrusions 17 allows for any
number of serving units 10 to securely and detachably stack on each
other by engaging protrusions 17 with the bottom of base 20.
Stabilizing means in other embodiments could be a depression,
groove, or other similar structure operative arranged to ensure the
bottom of a first serving tray 10 can securely, but detachably,
engage with the cover of a second serving tray 10. It should be
appreciated that cover 15 does not need to be flat, nor does it
need to be stackable with other trays. The cover could, for example
be domed, angled, conical, or any other design as desired.
[0031] FIG. 2 shows serving tray 10 with cover 15 removed from base
20. In the shown embodiment serving area 24 can be seen on base 20
surrounded by outer edge 23 and outer wall 22. Outer brim 25 is
also illustrated protruding from outer wall 22, and preferably has
a slightly curved shape, as shown. Base 20 has water fill holes 26
and air flow holes 27. In the shown embodiment the holes 26 and 27
are located in outer edge 23.
[0032] The serving tray seen in FIGS. 1 and 2 can be rearranged as
shown in FIGS. 3, 4 and 5. In this new arrangement, cover 15 is
turned upside-down so that the bottom of the tray can sit inside
the cover by resting on shoulder 16, which is located on the inner
edge of cover 15. Since this is just a rearrangement of base 20 and
cover 15, the other elements of the tray remain as previously
described. FIG. 5 additionally shows representative piece of food
21 located in serving area 24 of base 20. It should be appreciated,
of course, that any type of food that requires cooling can be
served on the current invention tray. Furthermore, the tray is
intended for serving foodstuffs, but the tray can similarly be used
to keep non-edible items cold.
[0033] FIG. 6 shows a top view of serving tray 10 with cover 15
attached to base 20, with the base not visible underneath cover 15.
FIG. 7 shows just base 20 without cover 15. The dotted lines on
FIG. 7 represent a grid of ice position retainers, or ribs, 31
which are located underneath serving area 24.
[0034] FIG. 8 shows a cross-sectional view of the serving tray 10
taken along line 8-8 in FIG. 6. The cover is contoured so that it
matingly engages against outer brim 25 on the base. In the
illustrated embodiment, outer edge 23 of serving area 24 is shown
angled upwards until it joins outer wall 22 of base 20. Outer wall
22 of base 20 extends above serving area 24 to ensure that any food
21 placed on base 20 will be contained. Cooling chamber 30 can be
seen located below serving area 24. Each water fill hole 26 and air
flow hole 27 is located in angled edge 23. Water fill holes 26
allow for cooling chamber 30 to be filled with or emptied of water.
Water fill holes 26 and air flow holes 27 are preferably located so
that no water can spill back out during normal use of serving tray
10. Additionally water fill holes 26 and air flow holes 27 may be
plugged while serving tray 10 is in use to ensure no water is
spilled. Ribs 31 are shown positioned in cooling chamber 30
protruding down from the top of the tray.
[0035] FIG. 9 shows a cross-sectional view taken along the line 9-9
in FIG. 7. Serving tray 10 is shown in the same arrangement as
previously discussed with respect to FIGS. 3, 4, and 5. This
arrangement creates air pocket 33 below cooling chamber 30 of base
20. Once the cooling chamber is filled with water and frozen, it
will form a volume of ice 32. Since ice 32 will inevitably melt in
cooling chamber 30, retainers 31, extending down from the top of
cooling chamber 30, will act to keep ice 32 evenly distributed
throughout chamber 30 while the ice melts. Air pocket 33 created
between cooling chamber 30 and a table, countertop, or other
surface (not shown) does not allow the direct transfer of heat
between the table or countertop and cooling chamber 30. As is known
in the art, conduction is much more efficient than natural
convection, so under ordinary conditions the air pocket will keep
the table warmer and cooling chamber 30 colder, and therefore the
tray is potentially able to keep the food fresher for longer.
Furthermore, the cover in this arrangement will collect any
condensation which forms on the outer surface of the cooling
chamber, so that the area surrounding the tray does not get
wet.
[0036] FIG. 10 shows a close up of cover 15 engaging with base 20
in a preferred embodiment. Shoulder 16 located on the inner edge of
cover 15 is shown resting on outer wall 22. Outer brim 25 on base
20 is shown engaging with cover 15 so that the contacting surfaces
of cover 15 and brim 25 are flush. These aspects provide a better
seal for keeping in cold air and maintaining the food at a lower
temperature for a longer period of time.
[0037] FIGS. 11-16 show a second embodiment of food serving tray,
generally designated as food serving tray 100. Specifically, in
FIGS. 11 and 12 it can be seen that the tray includes cover 115 and
base 120. Cover 115 and base 120 perform similar functions to and
share some structural similarities with cover 15 and base 20, but
provide some advantages over the first embodiment serving tray 10,
as will be described infra. It can be also seen that cover 115
includes slots 117 located proximate to each of the four corners of
the tray.
[0038] Base 120 is shown in FIG. 12. It can be seen that serving
area 124 is bounded by lip 122. Thus, lip 122, like outer wall 22,
is a raised perimeter about the serving area. Also similar to outer
wall 22, the lip generally ensures that food stays contained on
serving area 124. Lip 122 also partially engages with cover 115 to
close the serving tray. Fill hole 126 is shown on the outer portion
of the base enables cooling chamber 130 (not shown in this Figure)
located under serving area 124 to be filled with water. Base 120 is
supported by feet 118 located substantially at each corner of the
tray. Referring now to both FIGS. 11 and 12, feet 118 are shaped so
that they are engagable with slots 117 in cover 115. Thus, it
should be understood that the feet of a first serving tray can
engage with the slots in the cover of a second serving tray, thus
making the serving trays securely, yet removably stackable on each
other. In the shown preferred embodiment, base 120 is manufactured
from top half 120A and bottom half 120B. The two halves are then
secured together, such as by welding, proximate to shoulder 128.
Shoulder 128 matingly engages against cover 115 when the tray is
closed. The structure of base 120, particularly the ribs in the
cooling chamber, is difficult to fabricate in only a single
piece.
[0039] FIG. 13 is a cross-sectional view of food serving tray 100
similar to the view shown of the first embodiment tray in FIG. 8.
Cover 115 can be seen engaged with base 120 and resting on shoulder
128. It can be seen that cooling chamber 130 is located directly
below serving area 124. Like the first embodiment of serving unit,
the cooling chamber is arranged to be filled with water, then when
the tray is chilled, the water freezes inside the cooling chamber.
Thus, the purpose of cooling chamber 130 is substantially similar
to the purpose of cooling chamber 30; that is, to keep food placed
on the serving tray fresh and cold. Feet 118 can be seen located
below the base.
[0040] As shown in FIG. 13, cooling chamber 130 in the second
embodiment serving tray includes ribs 131 protruding down from the
top of the cooling chamber, as well ribs 132 protruding up from the
bottom. The additional ribs included in the second embodiment, with
respect to the first embodiment, provide for more effective ice
distribution and therefore more uniform freezing, as well as more
structural strength and rigidity in base 120. Specifically, by
partitioning the ice into smaller units, as defined by the ribs,
the ice freezes more uniformly, so that no substantial bulges form
in the ice, and therefore there is less noticeable warping. The
reduction in distortion is particularly important for serving area
124, which should remain as horizontally flat as possible to ensure
that food does not roll, tumble, or slide around when placed on the
base. Feet 118 ensure that the serving tray will remain stable and
level even if the bottom the cooling chamber becomes distorted from
the ice in cooling chamber 130.
[0041] FIG. 14 shows a cross-sectional view similar to that of FIG.
13, but with cover 115 engaged on the bottom of base 120. It can be
seen that the cover engages with the bottom of shoulder 128.
Similar to the description made with respect to FIG. 9, this
arrangement of the serving tray is generally used when the tray is
in use, and food is being presented. In this embodiment, the tray
rests on feet 118, so the bottom of the tray does not come into
direct contact with the table or countertop on which the tray
rests. Therefore, it is unnecessary for the cover to create an air
pocket below the cooling chamber. However, by being engagable with
the bottom of the base, the cover has a convenient location to be
stored while not in use, and the cover may also act as a drip pan,
and catch any condensation that forms on the outside of the tray
proximate to the cooling chamber.
[0042] The portion of top half 120A of base 120 that forms the
ceiling of cooling chamber 130 is shown in FIG. 15. The general
arrangement of ribs 131 is shown. It should be appreciated that
ribs 132 located directly below ribs 131 in the cooling chamber are
generally arranged in a similar grid-like pattern, extending up
from the bottom of the cooling chamber. In the shown preferred
embodiment ribs 131 are arranged in a five by seven grid of
squares, while ribs 132 are arranged in a five by six grid of
squares. It should be appreciated that other embodiments may vary
the number, location, thickness, and arrangement of the ribs.
[0043] It has been found that fill hole 126 should be positioned so
as to enable access to cooling chamber 130 at the highest location
feasible, so that the cooling chamber can be filled with as much
water as possible. That is, there is preferably no air left in the
cooling chamber after it has been filled with water. It has been
found that completely filling the chamber with water enables the
tray to cool food more efficiently because there is more direct
contact between the ice and the bottom of the serving area. Also,
if the fill hole is plugged after only partially filling the
cooling chamber with water, the air remaining in the chamber will
be compressed as the water expands during freezing, which could
result in damage to the tray.
[0044] However, despite the improved cooling performance of the
tray, completely filling the tray with water will obviously create
a large amount of distortion as ice expands into the walls of the
cooling chamber. Thus, serving tray 100 includes several aspects to
address the issue of volumetric expansion of water freezing, as can
be seen by examining FIGS. 13-16. Bottom 120B of the cooling
chamber has a cross-sectional profile that includes a bend which
resembles an S rotated 90 degrees, namely S-bend 150. Thus, as the
ice expands, S-bend 150 deflects and partially straightens out to
increase the volume of the cooling chamber. By straightening out
and increasing the volume of the cooling chamber, S-bend 150
enables the cooling chamber to accommodate for the increase of
volume inside the cooling chamber due to ice formation.
[0045] Likewise, the bottom of the cooling chamber can be seen
sloping slightly upwards towards the center of the bottom of the
chamber. In a preferred embodiment, as shown in FIG. 16, this is
accomplished by four trapezoidal sections 154A-154D sloping upwards
towards a flat rectangular center section 156. Like S-bend 150, the
sloping sections 154A-154D can flex, and will be forced downwards
so that they straighten out, thus increasing the volume of the
cooling chamber. As a result, the sloped sections 154A-154D help
accommodate for the increase in volume due to expansion of water
during freezing. It should be appreciated that in another
embodiment the bottom of the cooling chamber may have some degree
of concavity or be otherwise curved to provide a similar effect as
sections 154A-154D in the shown embodiment.
[0046] In the preferred embodiment the serving tray is made
primarily from a resilient plastic, such as polypropylene.
Polypropylene is preferred because it demonstrates good fatigue
strength, has good sanitary properties, and it can easily be made
in a variety of shapes and colors, but it should also be
appreciated that other materials which exhibit some or all of these
attributes could also be used. Fatigue strength is particularly
important, because the serving tray is designed to be filled with
water, which is then frozen. As is known in the art, water expands
during the freezing process, and therefore, the tray will undergo
deformation each time the water it holds expands during freezing.
It is important for the tray to be able to not only temporarily
withstand these repeated freeze-thaw cycles, but also to withstand
any permanent warping or deformation.
[0047] It should be appreciated that the various aspects and
elements included in the first and second embodiments, serving
trays 10 and 100, respectively, could be selectively rearranged or
combined to create further embodiments of serving trays which are
all also within the scope of the present invention.
[0048] Thus, it is seen that the objects of the present invention
are efficiently obtained, although modifications to the invention
should be readily apparent to those having ordinary skill in the
art, which modifications are intended to be within the spirit and
scope of the invention as claimed. It also is understood that the
foregoing description is illustrative of the present invention and
should not be considered as limiting. Therefore, other embodiments
of the present invention are possible without departing from the
spirit and scope of the present invention.
* * * * *