U.S. patent application number 13/440419 was filed with the patent office on 2012-07-26 for layer cutting apparatus.
Invention is credited to James R. Baeten, Linda Baggio, Vanessa L. Little, Karalyn A. Littlefield, Mark W. Yungner, Robert A. Zoss.
Application Number | 20120186409 13/440419 |
Document ID | / |
Family ID | 36911066 |
Filed Date | 2012-07-26 |
United States Patent
Application |
20120186409 |
Kind Code |
A1 |
Baeten; James R. ; et
al. |
July 26, 2012 |
Layer Cutting Apparatus
Abstract
A layer cutting apparatus includes a tray having an interior
defined by a bottom and sidewall. A sleeve is at least partially
disposed in the interior of the tray, and a cutting line is
attached to the sleeve. The cutting line is configured to be
removed from the sleeve by pulling the line away from the tray at
one point of the sidewall.
Inventors: |
Baeten; James R.;
(Bloomington, MN) ; Little; Vanessa L.; (Prior
Lake, MN) ; Littlefield; Karalyn A.; (Wyoming,
MN) ; Yungner; Mark W.; (Maple Grove, MN) ;
Zoss; Robert A.; (Plymouth, MN) ; Baggio; Linda;
(Hopkins, MN) |
Family ID: |
36911066 |
Appl. No.: |
13/440419 |
Filed: |
April 5, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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12870887 |
Aug 30, 2010 |
8151674 |
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13440419 |
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11334809 |
Jan 18, 2006 |
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12870887 |
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60655211 |
Feb 22, 2005 |
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Current U.S.
Class: |
83/13 |
Current CPC
Class: |
Y10T 83/9292 20150401;
Y10T 83/04 20150401; Y10T 83/472 20150401; Y10T 83/424 20150401;
A21C 15/04 20130101; B26B 27/002 20130101; B26D 1/547 20130101;
Y10S 83/932 20130101 |
Class at
Publication: |
83/13 |
International
Class: |
B26D 1/00 20060101
B26D001/00 |
Claims
1. Method comprising: attaching a cutting line to a sleeve, with
the cutting line including a first end; providing a food product in
an interior of a tray; placing the sleeve with the attached cutting
line between the food product and the tray of the food product
provided in the interior of the tray, with at least a portion of
the cutting line located between the sleeve and the food product;
and pulling the first end of the cutting line to cut the food
product.
2. The method of claim 1 wherein providing the food product
comprises baking the food product in the interior of the tray, with
placing the sleeve occurring after baking the food product.
3. The method of claim 2 wherein attaching the cutting line
comprises attaching the cutting line having the first end extending
out of an aperture of the sleeve and out of the tray and
terminating in a second end located between the sleeve and the food
product and spaced from the aperture of the sleeve.
4. The method of claim 3 wherein attaching the cutting line
comprises providing the sleeve including a first side terminating
in a second side terminating in a third side, terminating in a
fourth side terminating in the first side, with the first and third
sides being spaced and parallel and the second and fourth sides
being spaced and parallel, with the fourth side including a first
panel extending from the third side and a second panel extending
from the first side at an interconnection, with the aperture
defined between the first and second panels, with attaching the
cutting line comprising attaching the second end of the cutting
line at the interconnection and attaching the cutting line to the
first side, the second side and the third side and to the first
panel, with the cutting line not located between the second panel
and the food product.
5. The method of claim 4 wherein providing the tray comprises
providing the tray including a top edge having a notch; wherein
placing the sleeve comprises placing a top edge of the sleeve to be
coextensive with the top edge of the tray; and wherein attaching
the cutting line includes extending the first end through the notch
of the tray.
6. The method of claim 3 wherein attaching the cutting line
comprises providing the sleeve including a first side having a
first end and a second end, with the second side of the first side
terminating in a second side terminating in a third side, with the
third side having a first end opposite to the second side, with the
first and third sides being spaced, with the aperture located
intermediate the first ends of the first and third sides, with
attaching the cutting line comprising attaching the second end of
the cutting line at the first end of the third side and attaching
the cutting line to the first, second and third sides, with the
cutting line not located between the first ends of the first and
third sides and the food product.
7. The method of claim 6 wherein providing the tray comprises
providing the tray including a top edge having a notch; wherein
placing the sleeve comprises placing a top edge of the sleeve to be
coextensive with the top edge of the tray; and wherein attaching
the cutting line includes extending the first end through the notch
of the tray.
8. The method of claim 7 wherein providing the sleeve comprises
providing the sleeve with the first and third sides being
parallel.
9. Method of dividing a food product comprising: providing a tray
containing the food product, with the tray having first, second,
third and fourth walls, with the second wall extending between the
first and fourth walls and the third wall extending between the
first and fourth walls spaced from the second wall; attaching a
cutting line to the bottom extending between the first and fourth
walls and spaced intermediate the second and third walls, with the
cutting line located intermediate the bottom and the food product;
and pulling on the cutting line to cut the food product.
10. The method of claim 9 wherein the first wall includes a handle,
with the cutting line fixed to the handle; and wherein pulling on
the cutting line comprises pulling the handle away from the first
wall with the cutting line fixed thereto.
11. The method of claim 10 wherein attaching the cutting line
comprises attaching the cutting line to the bottom extending
between the second and third walls and spaced intermediate the
first and fourth walls.
12. The method of claim 11 wherein the second wall includes a
handle, with the cutting line fixed to the handle of the second
wall; and wherein pulling on the cutting line comprises pulling the
handle away from the second wall with the cutting line fixed
thereto.
13. The method of claim 12 wherein providing the tray comprises
providing the tray with parallel first and fourth walls and
parallel second and third walls.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a divisional of U.S. patent application
Ser. No. 12/870,887 filed on Aug. 30, 2010, which is a continuation
of U.S. patent application Ser. No. 11/334,809 filed on Jan. 18,
2006 which claims benefit of U.S. Provisional Patent Application
Ser. No. 60/655,211, filed Feb. 22, 2005, entitled "LAYER CUTTING
APPARATUS", which are incorporated herein by reference.
FIELD OF THE INVENTION
[0002] The invention relates generally to layer cutting assemblies.
More particularly, the invention relates to a layer cutting tray
and sleeve apparatus for allowing a user to slice layers of baked
goods accurately and evenly.
BACKGROUND
[0003] During the commercial preparation of food products,
especially products for the bakery or foodservice industries, it is
often desirable to cut a cake or other product into some
predetermined form or shape. For example, in the case of frozen
cakes, it is common for a commercial kitchen or bakery to employ
hand laborers to slice the cakes into layers for further decorating
or sale.
[0004] In many kitchens, a large knife is used to separate frozen
cakes into layers. This technique is labor intensive and often
requires extreme care to avoid injuries to kitchen personnel.
Forming layers with a knife also requires a certain level of skill
to ensure the layers are visually appealing.
[0005] In view of the considerations outlined above, a variety of
cutting assemblies have been developed to separate cakes into
layers. Known prior art includes U.S. Pat. No. 2,589,911; U.S. Pat.
No. 3,277,754; U.S. Pat. No. 4,213,241; U.S. Pat. No. 2,964,844;
U.S. Pat. No. 817,027; and U.S. Pat. No. Des. 363,870. While these
devices fulfill their particular objectives and requirements, the
aforementioned devices are large and cumbersome. Accordingly, they
tend to consume significant space in commercial facilities.
Therefore, known layer-cutters are not always adaptable to existing
layouts.
SUMMARY
[0006] A primary object of the invention is to provide a layer
cutter that is safe, effective and efficient in the setting of a
home kitchen, or commercial foodservice operation, such as an
institutional kitchen or bakery.
[0007] Another object of the invention is to provide a layer
cutting device that is capable of smooth and quiet operation that
does not require a source of electric power.
[0008] It is another object of the invention to provide a layer
cutting apparatus that is capable of cutting layers into food
products that are firm enough to maintain a distinct shape.
[0009] It is yet another object of the invention to provide a layer
cutting apparatus that is incorporated into the packaging of high
volume cakes and capable of one-time use.
[0010] These and other objects of the invention are achieved by
providing a layer cutting apparatus including a tray having an
interior defined by a bottom and sidewall. A sleeve is at least
partially disposed in the interior of the tray, and a cutting line
is attached to the sleeve. The cutting line is configured to be
removed from the sleeve by pulling the line outward from one point
of the sidewall.
[0011] In another aspect of the invention, the invention includes a
method of dividing a food product into layers. The method comprises
providing a tray containing a food product. The tray has a bottom,
a first side, a second side, a front wall, and a back wall. The
method also includes the steps of suspending a line between the
first side and the second side, adjacent to the front wall and
moving the line along the first side and the second side from a
position adjacent to the front wall to a position adjacent to the
back wall.
[0012] In yet another embodiment, the invention includes a food
package kit comprising a tray having a bottom. A food product is
disposed on the bottom of the tray. A sleeve is at least partially
disposed about the perimeter of the food product. A cutting line is
attached to the sleeve. At least a portion of the cutting line is
located between the sleeve and the food product.
[0013] These and other aspects of the invention will be more
apparent from the following description of the preferred embodiment
thereof when considered in connection with the accompanying
drawings and appended claims.
DESCRIPTION OF THE DRAWINGS
[0014] The invention may be more completely understood in
consideration of the following detailed description of various
embodiments of the invention in connection with the accompanying
drawings, in which:
[0015] FIG. 1 shows an isometric view of a layer cutting apparatus
pursuant to the invention.
[0016] FIG. 2 shows an isometric view of a cutting sleeve pursuant
to the invention.
[0017] FIG. 3 shows an isometric view of a cutting tray pursuant to
the invention.
[0018] FIG. 4 shows an isometric view of a cake that has been
separated into layers using the invention.
[0019] FIG. 5 shows a top plan view of a layer cutting apparatus
pursuant to the invention.
[0020] FIG. 6 shows a top plan view of the layer cutting apparatus
during the cutting process.
[0021] FIG. 7 shows a top plan view of the layer cutting apparatus
during the cutting process.
[0022] FIG. 8 shows a top plan view of the layer cutting apparatus
during the cutting process.
[0023] FIG. 9 shows a top plan view of the layer cutting apparatus
during the cutting process.
[0024] FIG. 10 shows a top plan view of the layer cutting apparatus
during the cutting process.
[0025] FIG. 11 shows a top plan view of the layer cutting apparatus
during the cutting process.
[0026] FIG. 12 shows a top plan view of an alternative embodiment
of the layer cutting apparatus during the cutting process.
[0027] FIG. 13 shows a top plan view of an alternative embodiment
of the layer cutting apparatus during the cutting process.
[0028] FIG. 14 shows a top plan view of an alternative embodiment
of the layer cutting apparatus during the cutting process.
[0029] FIG. 15 shows a top plan view of an alternative embodiment
of the layer cutting apparatus during the cutting process.
[0030] FIG. 16 shows a top plan view of an alternative embodiment
of the layer cutting apparatus during the cutting process.
[0031] FIG. 17 shows an isometric view of an alternative embodiment
of the layer cutting apparatus.
[0032] FIG. 18 shows an isometric view of another alternative
embodiment of the layer cutting apparatus.
[0033] FIG. 19 shows an isometric view of yet another alternative
embodiment of the layer cutting apparatus.
[0034] FIG. 20 shows an isometric view of a multiple layer cutting
apparatus.
[0035] FIG. 21 shows a top view of an alternative embodiment of the
layer cutting apparatus during an initial stage of the cutting
operation.
[0036] FIG. 22 shows a top view of an alternative embodiment of the
layer cutting apparatus during a final stage of the cutting
operation.
[0037] FIG. 23 shows an isometric view of an alternative embodiment
of the cutting apparatus incorporating a sleeveless cutting
configuration.
[0038] FIG. 24 shows an isometric view of an alternative embodiment
of the cutting apparatus incorporating a portion forming
mechanism.
[0039] While the invention is amenable to various modifications and
alternative forms, specifics thereof have been shown by way of
example in the drawings and will be described in detail. It should
be understood, however, that the intention is not to limit the
invention to the particular embodiments described. On the contrary,
the intention is to cover all modifications, equivalents, and
alternatives falling within the spirit and scope of the invention
as defined by the appended claims.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0040] With reference to FIGS. 1 through 3, the cake-layer cutting
apparatus 10 embodying the principles and concepts of the present
invention will be described. Apparatus 10 includes sleeve 12 and
tray 14. Sleeve 12 is configured to fit inside the inner periphery
of tray 14 as shown.
[0041] Sleeve 12 includes an elongated first side 16 terminating at
a first corner 18 and a second corner 20. A second side 22 extends
from first side 16 at first corner 18. Second side 22 terminates at
third corner 32. Similarly, a third side 24 extends from first side
16 at second corner 20. Third side 24 terminates at fourth corner
30. Panel 26 extends from third side 24 at fourth corner 30. Panel
28 extends from second side 22 at third corner 32. Aperture 34
defines the area between panel 26 and panel 28.
[0042] Sleeve 12 includes a top edge 36 and a bottom edge 38. In
FIG. 2, top edge 36 is shown parallel to bottom edge 38 although
this configuration is not necessary to the invention. Cutting line
40 is shown extending through aperture 34. Cutting line 40 is
attached to sleeve 12 in a plurality of locations throughout first
side 16, second side 22, third side 24, panel 26, and panel 28. In
one embodiment, cutting line 40 is woven through sleeve 12 in a
linear fashion. In an alternative embodiment, cutting line 40 may
be attached to sleeve 12 using adhesive. In yet another embodiment,
cutting line 40 may be disposed within sleeve 12.
[0043] The portion of cutting line 40 woven through first side 16
forms a first segment 42. The portion of cutting line 40 woven
through second side 22 forms a second segment 44. The portion of
cutting line 40 woven through third side 24 forms a third segment
46. The portion of cutting line 40 woven through panel 26 forms a
beginning segment 48. The portion of cutting line 40 woven through
panel 28 forms an end segment 50. Segments 42, 44, 46, 48, and 50
are generally parallel to bottom edge 38. In an alternative
embodiment, segments 42, 44, 46, 48, and 50 could comprise a wavy
or zig-zag configuration as shown in FIG. 19. For example, when
cutting line 40 is pulled away from first side 16 of sleeve 12, a
wavy pattern is created. As cutting line 40 is pulled away from
second side 22 of sleeve 12, a jagged zig-zag, pattern is
created.
[0044] In one embodiment, sleeve 12 is fabricated of corrugated or
paperboard. In another embodiment, sleeve 12 is fabricated of
another paper-based product in the range of about 20-52 lb. per
ream weight. Sleeve 12 may be fabricated of a variety of other food
approved materials of sufficient rigidity to withstand the force of
cutting line 40 as it is removed from sleeve 12. In a preferred
embodiment, materials for sleeve 12 are capable of maintaining
their structural integrity during baking temperatures exceeding
350.degree. F. (177.degree. C.). Alternative materials for sleeve
12 include various metals, glass, or thermoformed plastic material,
such as polyolefins (e.g., polypropylene, polyethylene), blends of
polyolefins, polystyrene-HIPS, or polyester resin-based
materials-CPET, foamed polypropylene, polyethylene), blends of
polyolefin's polystyrene-HIPS, or polyester resin-based
materials-CPET, paper and paper laminations with polypropylene,
polyester, etc.
[0045] With reference to FIG. 3, tray 14 will now be discussed.
Tray 14 includes a bottom 100 and sidewall 102. Sidewall 102
extends upward from the perimeter of the bottom 100. Bottom 100 is
shown in a rectangular configuration, although bottom 100 can be
comprised of any 2-D shape, regular or irregular, including
circles, triangles, footballs, hearts, or any other polygon while
remaining within the scope of the invention.
[0046] Sidewall 102 includes an elongated first wall 104
terminating at first corner 112 and second corner 114. Second wall
106 extends from first wall 104 at first corner 112. Second wall
106 terminates at third corner 116. Third wall 110 extends from
first wall at second corner 114. Third wall 110 terminates at
fourth corner 118. Fourth wall 108 is disposed between third corner
116 and fourth corner 118. Notch 120 is disposed in fourth wall 108
such that notch 120 extends below top surface 122 of fourth wall
108. Notch 120 provides clearance for cutting line 40 when sleeve
12 rests on bottom 100 of tray 14 as shown in FIG. 1. Notch 120 may
comprise a variety of configurations, including a hole or an "L"
shaped cutout as shown in FIGS. 20 and 24, while remaining within
the scope of the invention. Alternatively, notch 120 may be located
at any one of corners 112, 114, 116, or 118 while remaining within
the scope of the invention. Additionally, notch 120 may be at any
location along any of the walls.
[0047] Top surface 122 extends around notch 120 at fourth wall 108,
second wall 106, first wall 104, and third wall 110. In one
embodiment, top surface 122 defines a plane substantially parallel
to the plane that includes bottom 100, although such configuration
is not necessary to the invention.
[0048] Tray 14 is preferably fabricated of paperboard or a similar
paper product. However, tray 14 may be fabricated of a variety of
other food approved materials of sufficient rigidity to at least
partially support the weight of a food product. In a preferred
embodiment, materials for tray 14 are capable of maintaining their
structural integrity during baking temperatures exceeding
350.degree. F. (177.degree. C.). Alternative materials for tray 14
include various metals, glass, or thermoformed plastic material of
the type previously described.
[0049] Tray 14 may be a variety of sizes sufficient to contain a
food product 200 while remaining within the scope of the invention.
In one embodiment, the distance between first wall 104 and fourth
wall 108 is between about 3 inches and about 30 inches. In another
embodiment, the distance between first wall 104 and fourth wall 108
is about 16.75 inches. The distance between second wall 106 and
third wall 110 is between about 3 inches and about 35 inches. In
another embodiment, the distance between second wall 106 and third
wall 110 is about 24.75 inches. Similarly, the height of sidewall
102 from bottom 100 to top surface 122 may also comprise a variety
of sizes while remaining within the scope of the invention. In one
embodiment, the height of sidewall 102 is between about 1 inch and
about 8 inches.
[0050] In operation, a food product can be baked in the interior of
tray 14. Alternatively, a pre-made food product can be placed on
the bottom 100 of tray 14. The food product can be a cake,
intermediary food product, or any other baked good. Next, sleeve 12
is placed in tray 14 so that at least a portion of the sleeve 12 is
between the food product and the second sidewall 106. In a
preferred embodiment, sleeve 12 rests on the bottom 100 of tray 14
and extends around the perimeter of the food product, between the
food product and the sidewall 102.
[0051] FIG. 4 shows a food product 200 that has been sliced using
apparatus 10. Food product 200 is divided into an upper layer 202
and a lower layer 204 at partition 206. The plane that defines
partition 206 is substantially parallel to the plane that defines
bottom 100. This aspect of the invention enables lower layer 204 to
maintain a uniform thickness from first end 208 to second end 210.
A layer of non-stick parchment paper may be located between lower
layer 204 and bottom 100. Alternatively, bottom 100 may be treated
with a releasing compound or non-stick substance.
[0052] In one embodiment, cutting line 40 includes a cotton string.
In alternative embodiments, cutting line 40 includes a metal wire,
nylon monofilament, polymer-based string, elastomer filament or
similar filament capable of withstanding baking temperatures.
Cutting line 40 can be fabricated of a variety of other materials
having sufficient tensile strength to withstand the force required
to separate cutting line 40 from sleeve 12 and move cutting line 40
through a food product 200 during the cutting process. Suitable
materials have a tensile strength of at least 1 pound per square
inch. Common diameters of cutting line 40 are in the range of about
1 mm to about 0.25 inches.
[0053] With reference to FIGS. 5-11, the cutting operation of
apparatus 10 will now be discussed. FIG. 5 illustrates the location
of the food product 200 inside tray 14. Sleeve 12 is disposed about
the perimeter of food product 200 such that aperture 34 is adjacent
to notch 120. Cutting line 40 extends through aperture 34 and notch
120 and is attached to sleeve 12 throughout panel 26, third side
24, first side 16, second side 22, and panel 28.
[0054] During the cutting operation, cutting line 40 is pulled
outward from notch 120. As the force on cutting line 40 overcomes
the force attaching cutting line 40 to panel 26, cutting line 40 is
pulled away from panel 26 and fourth corner 30 as shown in FIG. 6.
The portion of cutting line 40 disposed inside food product 200
begins cutting food product 200 into layers.
[0055] As shown in FIG. 7, cutting line 40 is pulled outward from
notch 120 to continue cutting the food product 200 into layers.
Cutting line 40 continues to pull away from third side 24 until
cutting line 40 is pulled away from second corner 20 as shown in
FIG. 8. Next, a user continues pulling cutting line 40 outward from
notch 120 so that cutting line 40 is pulled away from first side 16
and first corner 18 as shown in FIGS. 9 and 10. At this point, more
than 75% of the food product 200 has been divided into layers.
[0056] As cutting line 40 continues to be pulled outward from notch
120, cutting line 40 is pulled away from second side 22 as shown in
FIG. 11. Once line is pulled past third corner 32, the food product
200 is completely divided into layers.
[0057] An alternative embodiment of the cutting process is shown in
FIGS. 21 and 22. In this embodiment, cutting line 40 is pulled
outward from notch 120 at both ends. This enables cutting line 40
to simultaneously separate from sleeve 12 along second side 22 and
third side 24. Once cutting line 40 is pulled away from first
corner 18 and second corner 20, cutting line 40 separates from
first side 16 as shown in FIG. 22. Once cutting line 40 completely
separates from first side 16, cutting line 40 may be pulled
entirely through notch 120.
[0058] In yet an alternative embodiment, cutting line 40 may be
attached directly to the sidewall 102 of tray 14 as shown in FIG.
23. Sidewall 102 includes first wall 104, second wall 106, third
wall 110, and fourth wall 108. As cutting line 40 is pulled away
from notch 120, cutting line 40 separates from sidewall as
previously discussed.
[0059] FIG. 12 illustrates an alternative embodiment of the
apparatus 10. In this embodiment, sleeve 12 contains three sides
including a first side 16, a second side 22, and a third side 24.
Sides 16, 22, and 24 are located around three sides of food product
200, between food product 200 and the sidewall 102. Notch 120 is
located adjacent to corner 180 of tray 14. Cutting line 40 extends
through notch 120.
[0060] As shown in FIG. 13, cutting line 40 is pulled outward from
notch 120. Once cutting line 40 is pulled away from first corner 18
toward second corner 20, the cutting process begins. As cutting
line 40 is pulled away from second corner 20 as shown in FIG. 14,
approximately half the food product 200 is divided into layers as
shown in FIG. 14. As cutting line 40 is pulled further away from
notch 120, cutting line 40 becomes increasingly separated from
third side 24 as shown in FIGS. 15 and 16. Once cutting line 40
becomes unattached from third side 24, the food product 200 is
completely separated into layers.
[0061] FIG. 17 shows a sleeveless layer cutting apparatus 10.
Apparatus 10 includes tray 14 with first wall 104, second wall 106,
third wall 110, and fourth wall 108. Hook 190 is disposed over
third wall 110 at a location adjacent to first wall 104. Similarly,
hook 192 is disposed over second wall 106 at a location adjacent to
first wall 104. Cutting line 40 attached to hook 190 and hook 192
and suspended over bottom 100. When food product 200 rests on
bottom 100, food product can be cut into layers by moving hooks 190
and 192 from a location adjacent to first wall 104 to a location
adjacent to fourth wall 108.
[0062] Another alternative embodiment of a sleeveless layer cutting
apparatus 10 is shown in FIG. 18. Apparatus 10 includes tray 14
with first wall 104, second wall 106, third wall 110, and fourth
wall 108. Second wall 106 contains perforation line 113 extending
from first wall 104 to fourth wall 108. Third wall 110 contains
perforation line 111 extending from first wall 104 to fourth wall
108. Cutting line 40 is suspended between second wall 106 and third
wall 110. End 41 of cutting line 40 protrudes through the portion
of perforation line 111 that is adjacent to first wall 104. End 43
of cutting line 40 protrudes through the portion of perforation
line 113 that is adjacent to first wall 104.
[0063] When food product 200 rests on bottom 100, food product can
be cut into layers by pulling end 41 and end 43 from a location
adjacent to first wall 104 to a location adjacent to fourth wall
108. In one embodiment, perforation lines 111 and 113 are
substantially parallel to bottom 100. This configuration helps
ensure that the lower layer 204 of food product 200 is uniform.
Cutting line 40 may be fabricated from a variety of materials
described above. Alternatively, cutting line 40 may be comprised of
industrial tear tapes. The tear tapes can be incorporated into tray
14 either within the tray or on the surface of the tray. Existing
tear tapes are in the range of about 1 mm to about 0.25 inches.
[0064] FIG. 20 shows an alternative embodiment of apparatus 10
configured to cut multiple layers. Multiple lines 40 and 41 are
disposed in sleeve 12. Cutting line 40 is generally parallel to
line 41 to create generally uniform layers. Alternatively, lines 40
and 41 can comprise wavy or zig-zag patterns as previously
discussed. Ends of lines 40 and 41 extend through hole 121. As
lines 40 and 41 are pulled outwardly from hole 121, three layers
are formed in accordance with the method described above. It is
important to note, however, that more than two lines may be
disposed in sleeve 12 while remaining within the scope of the
invention.
[0065] FIG. 24 shows another alternative embodiment of apparatus 10
that is especially useful for dividing the contents of tray 14 into
portions. Tray 14 includes sidewall 102 having a first wall 104,
second wall 106, third wall 110, and fourth wall 108. Cutting line
80 is disposed in first wall 104, bottom 100, and fourth wall 108.
Similarly, line 82 is generally parallel to line 80 and is disposed
in first wall 104, bottom 100, and fourth wall 108. End 81 of line
80 may be pulled away from first wall 104 toward and ultimately
beyond fourth wall 108. During this process a vertical slice can be
made in the contents of tray 14. Subsequently, end 83 of line 82
can be pulled away from first wall 104 toward fourth wall 108. This
process causes another vertical slice to be made in the contents of
tray 14.
[0066] In another embodiment, end 81 of line 80 and end 83 of line
82 can each be fixed to handle 88. As handle 88 is pulled away from
first wall 104 toward fourth wall 108, lines 80 and 82
simultaneously pull away from first wall 104, bottom 100, and
fourth wall 108 to form separate divisions in the contents of tray
14.
[0067] To further partition the food product, additional lines 86,
87, and 89 may be disposed in the tray 14. Line 86 is disposed in
second wall 106, bottom 100, and third wall 110. Line 87 is also
disposed in second wall 106, bottom 100, and third wall 100.
Similarly, line 89 is disposed in second wall 106, bottom 100, and
third wall 110. Lines 86, 87, and 89 intersect each of lines 80 and
82. In one embodiment, lines 86, 87, and 89 are parallel to one
another. In a preferred embodiment, lines 86, 87, and 89 are each
perpendicular to lines 80 and 82.
[0068] As discussed above, lines 86, 87, and 89 may be
independently pulled from second wall 106 to third wall 110.
Alternatively, ends of lines 86, 87, and 89 may be fixed to handle
91. As handle 91 is moved from second wall 106 to third wall 110,
lines 86, 87, and 89 simultaneously divide the contents of tray
14.
[0069] In one embodiment, handle 88 is attached to first wall 104
using perforation line 93. Similarly, handle 91 is attached to
second wall 106 using perforation line 95. When the contents of
tray 14 are ready to be partitioned, handle 88 is separated from
first wall 104 along perforation line 93. Next, handle 88 is moved
toward, and ultimately past fourth wall 108 until lines 80 and 82
are completely separated from the contents of the container. Then,
handle 91 can be separated from second wall 106 along perforation
95. Handle 91 is then moved toward and past third wall 110 until
lines 86, 87, and 89 are completely separated from the contents of
the container.
[0070] Although the present invention has been described with
reference to preferred embodiments, persons of ordinary skill will
recognize that changes can be made in form and detail without
departing from the spirit and scope of the present invention.
* * * * *