U.S. patent application number 16/570396 was filed with the patent office on 2020-05-07 for methods for prolonging the quality of warm foods.
The applicant listed for this patent is Thermonator Holdings, LLC. Invention is credited to Hemal Brahmbhatt, Paul Gromowski, Gary Plassmeyer.
Application Number | 20200138238 16/570396 |
Document ID | / |
Family ID | 70458130 |
Filed Date | 2020-05-07 |
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United States Patent
Application |
20200138238 |
Kind Code |
A1 |
Gromowski; Paul ; et
al. |
May 7, 2020 |
METHODS FOR PROLONGING THE QUALITY OF WARM FOODS
Abstract
Methods for prolonging the quality of a warm food item after the
warm food item is prepared, the methods including the steps of
placing the warm food item in a thermally insulated enclosure,
maintaining the temperature in the thermally insulated enclosure
within a predetermined temperature range based on the type of warm
food item, maintaining the temperature in the thermally insulated
enclosure by blowing heated air over the warm food item, and
maintaining the moisture level within the thermally insulated
enclosure within a predetermined moisture range based on the type
of warm food item.
Inventors: |
Gromowski; Paul; (Franklin,
WI) ; Brahmbhatt; Hemal; (Hales Corners, WI) ;
Plassmeyer; Gary; (Muskego, WI) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Thermonator Holdings, LLC |
Hales Corners |
WI |
US |
|
|
Family ID: |
70458130 |
Appl. No.: |
16/570396 |
Filed: |
September 13, 2019 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
62756000 |
Nov 5, 2018 |
|
|
|
Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A47J 36/26 20130101;
A47J 39/02 20130101; A23V 2002/00 20130101; A47J 37/0641 20130101;
A47J 39/006 20130101; A47J 39/003 20130101; A47J 36/24 20130101;
A47J 36/2483 20130101; A47J 36/2494 20130101 |
International
Class: |
A47J 36/26 20060101
A47J036/26; A47J 39/02 20060101 A47J039/02; A47J 39/00 20060101
A47J039/00 |
Claims
1. A method for prolonging the quality of a warm food item after
the warm food item is prepared, the method comprising the steps of:
placing the warm food item in a thermally insulated enclosure;
maintaining the temperature in the thermally insulated enclosure
within a predetermined temperature range based on the type of warm
food item by blowing heated air over the warm food item; and
maintaining the moisture level within the thermally insulated
enclosure within a predetermined moisture range based on the type
of warm food item.
2. The method of claim 1, wherein blowing heated air over the warm
food item includes directing heated ;air towards the bottom of the
warm food item.
3. The method of claim 2, wherein blowing heated air over the warm
food item includes directing heated air towards the top of the warm
food item.
4. The method of claim 3, wherein blowing heated air over the warm
food item includes directing heated air towards the side of the
warm food item.
5. The method of claim 1, wherein maintaining the temperature in
the thermally insulated enclosure includes irradiating the warm
food item with infrared radiation.
6. The method of claim 5, wherein irradiating the warm food item
includes irradiating the top of the warm food item with infrared
radiation.
7. The method of claim 1, wherein the warm food item is a pizza pie
and the predetermined temperature range is between 140 and 200
degrees Fahrenheit.
8. The method of claim 1, wherein the warm food item is French
fries and the predetermined temperature range is between 150 and
190 degrees Fahrenheit.
9. The method of claim 1, wherein maintaining moisture levels
within the thermally insulated enclosure includes removing
moisture-laden air from the thermally insulated enclosure.
10. The method of claim 9, wherein removing moisture-laded air from
the thermally insulated enclosure includes removing moisture
released from the warm food item into the air within the thermally
insulated enclosure.
11. The method of claim 9, wherein removing moisture-laden air from
the thermally insulated enclosure includes forcing moisture-laden
air out of the thermally insulated enclosure from a position in the
thermally insulated enclosure above the warm food item.
12. The method of claim 11, further comprising supplying air from
outside the thermally insulated enclosure into the thermally
insulated enclosure.
13. The method of claim 12, wherein supplying air from outside the
thermally insulated enclosure into the thermally insulated
enclosure includes supplying air into the thermally insulated
enclosure from a position in the thermally insulated enclosure
beneath the warm food item.
14. The method of claim 12, wherein the rate of air supplied into
the thermally insulated enclosure substantially matches the rate at
which moisture-laden air is forced out of the thermally insulated
enclosure.
15. The method of chum 14, wherein supplying air from outside the
thermally insulated enclosure into the thermally insulated
enclosure* includes passively supplying air into the thermally
insulated enclosure.
16. The method of claim 1, wherein the warm food item is a pizza
pie and the predetermined moisture range is between the ambient
humidity level outside the thermally insulated enclosure and 10
percent above the ambient humidity level outside the thermally
insulated enclosure.
17. The method of claim 1, wherein the warm food item is French
fries and the predetermined moisture range is between the ambient
humidity level outside the thermally insulated enclosure and 5
percent above ambient humidity levels outside the thermally
insulated enclosure.
18. The method of claim 1, further comprising transporting the warm
food item to a location remote from where the warm food item was
prepared.
19. The method of claim 18, further comprising securing the
thermally insulated enclosure to a vehicle.
20. The method of claim 18, further comprising tracking the
location of the thermally insulated enclosure with a global
positioning system.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims priority to copending U.S.
Application, Ser. No. 62756000, filed on Nov. 5, 2018, which is
hereby incorporated by reference for all purposes.
BACKGROUND
[0002] The present disclosure relates generally to methods for
prolonging the quality of food. In particular, methods for
prolonging the quality of warm foods are described.
[0003] Restaurants and on-demand delivery services regularly
deliver food to customers at their homes, offices, or other
off-site locations and demand for food delivery is growing.
Take-out food orders are also popular. Take-out and home delivery
food orders share the challenge of maintaining the quality of
ordered food as it is transported from the restaurant to the
location where the customer desires to consume the food. The
quality of food can also diminish in the time it takes for a
customer to pick up or consume the food after it is prepared.
[0004] Customers expect the food they order to be of high quality
wherever and whenever they elect to consume the food. Those
preparing food want the food to remain high quality despite the
time necessary to transfer food from the restaurant to the
customer's desired location or despite the time it rakes for a
customer to pick up or consume the food after it is prepared. In
the case of foods traditionally served warm, customers also expect
the food to remain warm when delivered to their chosen off-site
location or until they pick up the food they ordered.
[0005] However, with conventional methods of delivering food, food
can sometimes arrive at off-site locations at less than optimal
quality. For example, hot food may be cold, crispy chips may be
stale, and otherwise plump sandwiches may be squashed.
[0006] Existing methods for holding or delivering food after it is
prepared fail to adequately maintain the temperature of the food
within acceptable ranges over the time periods needed. For example,
placing warm food in boxes or plastic containers allows the food to
quickly cool to sub-optimal temperatures. Placing warm food in
insulated containers or sleeves slows the rate of cooling, but the
food still cools below optimal levels too quickly for many take-out
and delivery order scenarios. Placing food in ovens allows food to
be maintained at a desired temperature, but conventional ovens are
often not configured to be easily transported in delivery
vehicles.
[0007] Another significant limitation of conventional methods for
maintaining food quality is that they do not adequately manage
moisture levels in the environment surrounding the food. Subjecting
food to moist environments can cause the food to become soggy
and/or chewy. Excess moisture can also cause food to degrade or
spoil.
[0008] Delivering pizza is one scenario where managing moisture
surrounding the food is crucial. When delivering pizza, the pizza
is typically placed inside a box and the box is placed inside an
insulated bag to keep the pizza warm. The insulated bag and
conventional box tend to trap steam and moisture escaping from the
pizza within the box, which causes the moisture levels within the
box to increase. The increased moisture in the box tends to make
the pizza soggy and the crust chewy. French fries represent another
type of food where maintaining an environment with proper
temperature and moisture levels is crucial for prolonging the
quality of the food.
[0009] Thus, there exists a need for methods that improve upon and
advance the design of known methods. Examples of new and useful
methods relevant to the needs existing in the held are discussed
below.
SUMMARY
[0010] The present disclosure is directed to methods for prolonging
the quality of a warm food item after the warm food item us
prepared, the methods including the steps of placing the warm food
item in a thermally insulated enclosure, maintaining the
temperature in the thermally insulated enclosure within a
predetermined temperature range based on the type of warm food
item, maintaining the temperature in the thermally insulated
enclosure by blowing heated air over the warm food item, and
maintaining the moisture level within the thermally insulated
enclosure within a predetermined moisture range based on the type
of warm food item.
BRIEF DESCRIPTION OF THE DRAWINGS
[0011] FIG. 1 is a flow diagram of a first method of prolonging the
quality of a warm food item.
[0012] FIG. 2 is a flow diagram depicting additional details for
the step of maintaining the temperature in the thermally insulated
enclosure shown in FIG. 1.
[0013] FIG. 3 is a flow diagram depicting additional details for
the step of blowing heated air over the warm food item shown in
FIG. 2.
[0014] FIG. 4 is a flow diagram depicting additional details for
the step of irradiating the warm food item with infrared radiation
shown in FIG. 2.
[0015] FIG. 5 is a flow diagram depicting additional details for
the step of maintaining the moisture level within the thermally
insulated enclosure within a predetermined moisture range-shown in
FIG. 1.
[0016] FIG. 6 is a flow diagram depicting additional details for
the step of removing moisture-laden air from the thermally
insulated enclosure shown in FIG. 5.
[0017] FIG. 7 is a flow diagram depicting a second method of
prolonging the quality of a warm food item.
DETAILED DESCRIPTION
[0018] The disclosed methods will become better understood through
review of the following detailed description in conjunction with
the figures. The detailed description and figures provide merely
examples of the various inventions described herein. Those skilled
in the art will understand that the disclosed examples may be
varied, modified, and altered without departing from the scope of
the inventions described herein. Many variations are contemplated
for different applications and design considerations; however, for
the sake of brevity, each and every contemplated variation is not
individually described in the following detailed description.
[0019] Throughout the following detailed description, examples of
various methods are provided. Related features in the examples may
be identical, similar, or dissimilar in different examples. For the
sake of brevity, related features will not be redundantly explained
in each example. Instead, the use of related feature names will cue
the reader that the feature with a related feature name may be
similar to the related feature in an example explained previously.
Features specific to a given example will be described in that
particular example. The reader should understand that a given
feature need not be the same or similar to the specific portrayal
of a related feature in any given figure or example.
[0020] Definitions
[0021] The following definitions apply herein, unless otherwise
indicated.
[0022] "Substantially" means to be more-or-less conforming to the
particular dimension, range, shape, concept, or other aspect
modified by the term, such that a feature or component need not
conform exactly. For example, a "substantially cylindrical" object
means that the object resembles a cylinder, but may have one or
more deviations from a true cylinder.
[0023] "Comprising," "including," and "having" (and conjugations
thereof) are used interchangeably to mean including but not
necessarily limited to, and are open-ended terms not intended to
exclude additional, elements or method steps not expressly
recited.
[0024] Terms such as "first", "second", and "third" are used to
distinguish or identify various members of a group, or the like,
and are not intended to denote a serial, chronological, or
numerical limitation.
[0025] "Coupled" means connected, either permanently or releasably,
whether directly or indirectly through intervening components.
[0026] Food Item
[0027] A wide variety of food items are served warm and are prone
to diminish in quality as time elapses after they are prepared
and/or as their temperature decreases. The methods for prolonging
quality of warm fowls contemplate more foods than can be reasonably
listed. A sample of foods for which the methods below are intended
to prolong their quality include hamburgers, country fried steak,
fried chicken, fried fish, fried shrimp, fried pork chops, fried
tofu, fried veggies, French fries, tater tots, fried sweet
potatoes, breads, pizza, calzones, pizza rolls, fried cheeses,
potato chips, onions rings, corn dogs, toasted ravioli, chicken
fried bacon, fried peanuts, fried spam, fried fruits, fried candy
bars, sandwiches, fried turkey, fried wild game, fried insects,
hash browns, home fries, fried dough, coffee, tortilla shells,
fried rice, rice, deep fried pasta, pasta, pita, pica chips,
pancakes, waffles, toast, crepes, omelets, souffles, hot dogs,
sausages, brats, bagels, English muffins, chimichanga, churros, egg
rolls, funnel cakes, pasties, Scotch eggs, wontons, crab Rangpons,
Rocky Mountain oysters, fried pickles, cakes, brownies, and
cookies. The methods discussed herein may be used on any currently
known or later developed type or variety of food item that is
subject to diminishing quality after being prepared.
[0028] Method for Prolonging the Quality of Warm Foods
[0029] With reference to the figures, methods for prolonging the
quality of warm foods will now be described. The methods discussed
herein function to prolong the quality of warm food items, such as
when delivering food to customers or when waiting for customers to
pick up food items they ordered to take out. Additionally or
alternatively, the present methods function to prolong the quality
of warm food items when waiting to serve food items to dine-in
customers or to people at a catered event. Another application for
the present methods is to prolong the quality of food when
transporting or waiting to serve the food to friends and
family.
[0030] The reader will appreciate from the figures and description
below that the presently disclosed methods address the shortcomings
of conventional methods. For example, unlike some methods that
allow food to cool down over time, the present methods maintain
food at warm temperatures for as long as needed. Further, the
present methods allow for the food to be maintained at a desired
temperature for relevant timeframes while transporting the food
item to a remote location in contrast to conventional methods that
utilize ovens fixed in place to keep food warm.
[0031] Beyond maintaining the warmth of food items, the methods
discussed herein maintain the desirable attributes of food items
that consumers expect. For example, the methods described here
maintain the crispiness of foods intended to be crispy in contrast
to conventional methods that generally allow crispy foods to become
limp, soggy, and stale. The present methods also function to
maintain the expected levels of chewiness and moistness of the food
items.
[0032] The methods described herein have been observed to maintain
food at acceptable quality levels for sixty minutes or more. Food
will typically degrade in quality over extended periods of time
after being freshly prepared. The present methods are effective to
significantly extend the time that food remains at a high level of
quality after being prepared.
[0033] The methods presented below effectively manage moisture
levels in the environment surrounding the food unlike conventional
methods. By maintaining an environment with proper moisture levels,
the present methods avoid the food becoming soggy and/or chewy. Not
exposing the food to excess moisture also helps avoid the food
degrading or spoiling.
Method Embodiment One
[0034] With reference to FIGS. 1-6, a first example of a method for
prolonging the quality of a warm food item after the warm food item
is prepared, method 100, will now be described. Method 100 includes
the steps of placing the warm food item in a thermally insulated
enclosure at step 102, maintaining the temperature in the thermally
insulated enclosure within a predetermined temperature range based
on the type of warm food item at step 104, and maintaining the
moisture level within the thermally insulated enclosure within a
predetermined moisture range based on the type of warm food item at
step 110.
[0035] In other examples, the method includes additional or
alternative steps, such as transporting the warm food item to a
location remote from where the warm food item was prepared, such as
shown in FIG. 7 at step 230 in method embodiment 200. Additionally
or alternatively, the method may include securing the thermally
insulated enclosure to a vehicle, such as shown in FIG. 7 at step
232 in method embodiment 200. Some method examples, such as method
200 at step 324 in FIG. 7, include tracking the location of the
enclosure with a global positioning system.
[0036] Placing thy Warm Food item in a Thermally Insulated
Enclosure
[0037] In some examples, placing the warm food item in a thermally
insulated enclosure at step 102 includes placing the warm food item
in a thermally insulated enclosure specially configured for use
with method 100. In other examples of the thermally insulated
enclosure is not specially configured for use with the methods
described herein and instead provides a thermally insulated
environment for the food and accommodates the method steps
described herein. The thermally insulated enclosure may be any
currently known or later developed enclosure configured to
thermally insulate contents within the enclosure.
[0038] In examples where the thermally insulated enclosure is
specially configured for use with the methods described herein, the
thermally insulated enclosure may include an enclosure configured
to receive the warm food item, a door, a convection heat source, a
radiant heat source, and a ventilation system.
[0039] The enclosure may include a floor, a ceiling opposite the
floor, and sidewalls extending from the floor to the ceiling and
defining an opening. The sidewalls, the floor, and the ceiling may
collectively define an interior void of the enclosure.
[0040] The door may be operatively connected to the sidewalls
proximate the opening. The door may be configured to selectively
move to an open position where the door docs not cover the opening
to provide access to the interior void through the opening and a
closed position where the door covers the opening.
[0041] The convection heat source may be mounted inside the
enclosure and configured to direct heated air within the enclosure.
The radiant heat source may be mounted inside the enclosure and
configured to irradiate the enclosure and the warm food item
received in the enclosure. The ventilation system may be mounted to
the enclosure and configured to move air into, out of, and through
the enclosure.
[0042] In some examples, the enclosure includes additional or
alternative features, such as thermometers and hygrometers to
measure temperature and humidity levels in the enclosure. In some
examples, the enclosure includes electronics, such as computing
devices, displays, audio devices, communication devices, location
devices, and user interface devices to control, communicate, and
process conditions in the enclosure as well as to report the
position of the enclosure.
[0043] For example, the enclosure may include Bluetooth
communication devices to communicate data about the enclosure and
conditions within the enclosure, such as temperature, humidity, and
air flow rates. The enclosure may include a global positioning
system to facilitate tracking the geographic position of the
enclosure. In some examples, the enclosure includes artificial
intelligence to recognize food items and to facilitate
automatically adjusting temperature and air flow rate parameters
within the enclosure.
[0044] The enclosure may include a display screen and a user
interface to allow users to adjust temperatures, air flow rates,
and humidity level set points, and to select the type of food
placed within the enclosure. The enclosure may additionally or
alternatively include seat belt straps configured to secure the
enclosure to a given delivery vehicle.
[0045] In some examples, placing the warm food item in a thermally
insulated enclosure at step 102 includes placing the warm food item
in a container and then placing the container containing the warm
food item in the thermally insulated enclosure. The container may
be specially configured to facilitate the methods described nerve
or may be any currently known or later developed container suitable
for containing food.
[0046] In examples where the container is specially configured for
the present methods, the container may include a base, a lid, a
platform, and a riser. In some examples, the container does not
include a platform and/or a riser. In examples without the riser,
the platform may be supported on raised portions of the base or the
platform may include legs elevating the platform from the base. In
some examples, the bottom of the base serves in place of a separate
platform, such as by elevating the food above other portions of the
bottom of the base.
[0047] In other examples, the container includes additional or
alternative features, such as thermometers and hygrometers to
measure temperature and humidity levels in the container. In some
examples, the container includes electronics, such as computing
devices, displays, audio devices, communication devices, location
devices, and user interface devices to control, communicate, and
process conditions in the container as well as to report the
position of the container.
[0048] Maintaining the Temperature in the Thermally Insulated
Enclosure
[0049] In the methods 100 example, maintaining the temperature in
the thermally insulated enclosure within a predetermined
temperature range at step 104 includes basing the predetermined
temperature range on the type of warm food item in the thermally
insulated enclosure. The inventors have discovered that the quality
of different types of food can be more effectively prolonged by
maintaining the temperature of the food items within temperature
ranges specific to the particular type of food.
[0050] For example, when the warm food item is a pizza pie, the
temperature range determined to be effective to prolong the quality
of the pizza pie is between 140 and 200 degrees Fahrenheit. A
preferred temperature range for prolonging the quality of a pizza
pie was determined to be between 180 and 200 degrees
Fahrenheit.
[0051] As another example, when the warm food item is French fries
the temperature range determined to be effective to prolong the
quality of the French fries is between 150 and 190 degrees
Fahrenheit. A preferred temperature range for prolonging the
quality of French fries was determined to be between 155 and 175
degrees Fahrenheit.
[0052] For temperature range considerations, the methods discussed
herein may utilize any number of food types and may define food
types in various different ways, such as based on the ingredients
comprising the food items, the geometry of the food items, the
style of food items, the cooking temperature of the food items, or
by a host of other parameters. In some examples, each particular
food item has a unique predetermined temperature range.
[0053] As shown in FIG. 2, maintaining the temperature in the
thermally insulated enclosure within a predetermined temperature
range based on the type of warm food item at step 104 includes
blowing heated air over the warm food item at step 106 and
irradiating the warm food item with infrared radiation at step
108.
[0054] With reference to FIG. 3, the reader can see that blowing
heated air over the warm food item at step 106 includes directing
heated air towards the top of the warm food item at step 112,
directing heated air towards the side of the warm food item at step
114, and directing heated air towards the bottom of the warm food
item at step 115. In other examples, blowing heated air over the
warm food item involves exclusively blowing air over the bottom,
the top, or the sides of the warm food item rather than blowing air
over each of the bottom, top, and sides. Any currently known or
later developed device configured to direct air may be utilized to
blow heated air over the warm food item.
[0055] With reference to FIG. 4, the reader can see that
irradiating the warm food item with infrared radiation at step 108
includes irradiating the top of the warm food item with infrared
radiation at step 116 and irradiating the side of the warm food
item with infrared radiation at step 117. As shown in FIG. 4,
method 100 also includes irradiating the interior of the enclosure
at step 118. In some examples, the method involves irradiating only
a particular side of the warm food item, such as the top, the left
side, the right side, the front side, the back side, or the
underside. In other examples, a selected combination of the top,
bottom, left, right, front, and back is irradiated.
[0056] In certain examples, the interior of the enclosure is
irradiated without directing infrared radiation at the warm food
item. In other examples, the method does not include irradiating
the interior of the enclosure. In some examples, infrared radiation
is not utilized to irradiate either the warm food item or the
interior of the enclosure.
[0057] Maintaining the Moisture Level within the Thermally
Insulated Enclosure
[0058] In the step 110 example, maintaining the moisture level
within the thermally insulated enclosure includes maintaining the
moisture level within a predetermined range based on the type of
warm food item in the thermally insulated enclosure. Experimenting
has revealed that the quality of different types of foods can be
more effectively prolonged by maintaining the moisture level within
the enclosure within moisture level ranges specific to the
particular type of food.
[0059] For certain types of food, acceptable moisture levels are
between the ambient humidity level outside the enclosure and 20
percent above the ambient humidity level outside the enclosure. For
selected food types, a desired moisture level is between 5 and 10
percent above the ambient humidity level outside the enclosure.
When the warm food item is a pizza pie, the moisture level range
determined to be effective to prolong the quality of the pizza pie
is between the ambient humidity level outside the enclosure and 10
percent above the ambient humidity level outside the enclosure.
When the warm food item is French fries, the moisture level range
determined to be effective to prolong the quality of the French
fries is between the ambient humidity level outside the enclosure
and 5 percent above the ambient humidity level outside the
enclosure.
[0060] For moisture level considerations, the methods discussed
herein may utilize any number of food types and may define food
types in various different waves, such as based on the ingredients
comprising the food items, the geometry of the food items, the
style of food items, the cooking temperature of the food items, or
by a host of other parameters. In some examples, each particular
food item has a unique predetermined moisture level range for the
enclosure.
[0061] With reference to FIG. 5, the reader can sec that
maintaining the moisture level within the thermally insulated
enclosure at step 110 includes removing moisture-laden air from the
enclosure at step 120. Many foods will release moisture into the
air within the enclosure over time. As can be seen in FIG. 6,
removing moisture-laden air from the enclosure at step 120 includes
removing the moisture released from the warm food item into the air
within the enclosure at step 122.
[0062] As shown in FIG. 6 at step 124, removing moisture-laden air
from the enclosure at step 120 includes forcing moisture-laden air
out of the enclosure from a position in the enclosure above the
warm food item at step 124. Forcing the moisture-laden air out of
the top of the enclosure helps facilitate maintaining a desired
moisture level within the enclosure. Of significance, forcing the
moisture-laden air out of the top of the enclosure helps facilitate
keeping the food item, in particular, the bottom of the food item,
crispy.
[0063] Maintaining the moisture level at step 110 further includes
supplying air from outside the enclosure into the enclosure. To
help facilitate maintaining a desired moisture level and the
crispiness of the food item as described above, supplying air from
outside the enclosure into the enclosure includes supplying air
into the enclosure from a position beneath the warm food item.
[0064] In the method 100 example, supplying air from outside the
enclosure into the enclosure includes passively supplying air into
the enclosure at step 128 shown in FIG. 5. In other examples,
outside air is forced into the enclosure by mechanical means, such
as blowers or fans. In the present example, the rate of air
supplied into the enclosure substantially matches the rate at which
moisture-laden air is forced out of the enclosure.
Method Embodiment Two
[0065] Turning attention to FIG. 7, a second example of a method,
method 200, will now be described. Method 200 includes many similar
or identical steps to method 100. Thus, for the sake of brevity,
each step of method 200 will not be redundantly explained. Rather,
key distinctions between method 200 and method 100 will be
described in detail and the reader should reference the discussion
above for steps substantially similar between the two methods.
[0066] As can be seen in FIG. 7, method 200 includes placing the
warm food item in a thermally insulated enclosure at step 202. At
step 204, method 200 includes maintaining the temperature in the
thermally insulated enclosure within a predetermined temperature
range based on the type of warm food item.
[0067] As shown in FIG. 7, step 210 of method 200 is maintaining
the moisture level within the thermally insulated enclosure within
a predetermined moisture range based on the type of warm food item.
At step 230, method 200 includes transporting the warm food item to
a location remote from where the warm food item was prepared. Step
232 of method 200 provides for securing the thermally insulated
enclosure to a vehicle. Method 200 further includes tracking the
location of the thermally insulated enclosure with a global
positioning system at step 234.
[0068] Transporting the Warm Food Item to a Remote location
[0069] Transporting the warm food item to a location remote from
where the warm food item was prepared may be performed by a
delivery driver employed by the business that prepared the food, an
independent contractor who delivers food as part of a gig-economy,
or a customer who placed a carry-out order. In some examples,
transporting the warm food item is not a commercial undertaking,
but instead is performed by friends or family as part of a gift of
food, a celebration, or a shared meal.
[0070] The distance between the remote location and the location
where the food was prepared may be any distance. Typically, the
distance will be within a given locality or geographic region;
however, sometimes the distances will be significantly longer. The
typical time necessary to travel the distance between the remote
location and the location where the food was prepared may vary from
tens of minutes to an hour or more, with some scenarios requiring
multiple hours.
[0071] Securing the Thermally Insulated Enclosure to a Vehicle
[0072] The vehicle to which the enclosure is secured may be any
currently known or later developed vehicle. For example, the
vehicle may be an automobile, truck, moped, motorcycle, bicycle,
electric scooter, and the like. In some examples, the vehicle is a
robotic vehicle that moves autonomously, semi-autonomously, or at
the direction of a person manually controlling its movement. In
certain examples, a person carries the enclosure on his or her back
while riding a bicycle, scooter, or other similar vehicle.
[0073] Securing the thermally insulated enclosure to a vehicle at
step 232 may be accomplished by any currently known or later
developed means. In some examples, seat belt straps pass through
loops or other mounting points existing on the enclosure to secure
the enclosure to the vehicle. In other examples, other elongate
tension bearing members are utilized, such as bungee cords, rope,
or straps.
[0074] In some examples, hook and loop fasteners or magnets are
used to secure the enclosure to the vehicle. Clamps and other
mechanical fasteners may additionally or alternatively be used. In
certain examples, the vehicle and the enclosure are specially and
complementary configured to selectively secure the enclosure to the
vehicle.
[0075] Tracking the Location of the Thermally Insulated
Enclosure
[0076] Tracking the location of the thermally insulated enclosure
at step 234 is accomplished with a global positioning system. In
other examples, other means of identifying and tracking the
location of an item are used, such as cellular tower location data
or internet based communications. In examples where a global
positioning system is utilized, the system may be present on the
enclosure, on a container or other packaging in which the food is
contained in the enclosure, or on a vehicle to which the enclosure
is secured. Any currently known or later developed form of global
positioning system or other location tracking system may be
used.
[0077] The disclosure above encompasses multiple distinct
inventions with independent utility. While each of these inventions
has been disclosed in a particular form, the specific embodiments
disclosed and illustrated above are not to be considered in a
limiting sense as numerous variations are possible. The subject
matter of the inventions includes all novel and non-obvious
combinations and subcombinations of the various elements, features,
functions and/or properties disclosed above and inherent to those
skilled in the art pertaining to such inventions. Where the
disclosure or subsequently filed claims recite "a" clement, "a
first" clement, or any such equivalent term, the disclosure or
claims should be understood to incorporate one or more such
elements, neither requiring nor excluding two or more such
elements.
[0078] Applicant(s) reserves the right to submit claims directed to
combinations and subcombinations of the disclosed inventions that
are believed to be novel and non-obvious. Inventions embodied in
other combinations and subcombinations of features, functions,
elements and/or properties may be claimed through amendment of
those claims or presentation of new claims in the present
application or in a related application. Such amended or new
claims, whether they are directed to the same invention or a
different invention and whether they are different, broader,
narrower or equal in scope to the original claims, are to be
considered within the subject matter of the inventions described
herein.
* * * * *