U.S. patent number 3,608,770 [Application Number 04/831,852] was granted by the patent office on 1971-09-28 for apparatus and system for food preparation.
This patent grant is currently assigned to Continental Can Company. Invention is credited to Vincent J. Naimoli.
United States Patent |
3,608,770 |
Naimoli |
September 28, 1971 |
APPARATUS AND SYSTEM FOR FOOD PREPARATION
Abstract
An apparatus and system for food preparation wherein a novel
tray is loaded with a full course meal, transported within a novel
carrier, placed into a novel oven or heating chamber, and portions
of the food are heated to an elevated serving temperature while
other portions of the foods are maintained at unheated serving
temperatures.
Inventors: |
Naimoli; Vincent J. (Wyckoff,
NJ) |
Assignee: |
Continental Can Company (New
York, NY)
|
Family
ID: |
25260018 |
Appl.
No.: |
04/831,852 |
Filed: |
June 10, 1969 |
Current U.S.
Class: |
220/575;
220/560.04; 220/592.2; 220/573.1; 206/550; 220/556; 426/120;
206/545; 220/23.4; 426/114 |
Current CPC
Class: |
A47J
39/006 (20130101); B65D 1/36 (20130101); A47B
2031/026 (20130101) |
Current International
Class: |
A47J
39/00 (20060101); B65D 1/36 (20060101); B65D
1/34 (20060101); B65d 025/00 () |
Field of
Search: |
;220/16,13,10,20,23.8
;206/4 ;229/3.5MF |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
Primary Examiner: Leclair; Joseph R.
Assistant Examiner: Garrett; James R.
Claims
I claim:
1. A food tray comprising first compartment means for containing
chilled foods and second compartment means for containing heated
foods, said second compartment means comprising a container
constructed of material which conducts heat more readily than the
material forming said first compartment means, said container
comprising an outer tray and an inner tray in nested relationship
such that the bottom of said inner tray is spaced from the bottom
of said outer tray.
2. A food tray as defined in claim 1 wherein said first compartment
means includes a plurality of separated sections for separating
chilled foods from each other, and said second compartment means
includes a plurality of separated sections for separating heated
foods from each other.
3. A food tray as defined in claim 1 including insulating means for
thermally segregating said first compartment means from said second
compartment means, said insulating means being comprised of air
passageway means extending vertically through said tray between
said first and second compartment means for permitting an air
curtain to be developed therebetween.
4. A food tray as defined in claim 1 wherein said first compartment
means has a shoulder support means defining a cutout portion, said
second compartment means being comprised of a container of a size
to fit within said cutout portion, and shoulder means on said
container overlying said shoulder support means.
5. A food tray as defined in claim 1 wherein said first compartment
means includes horizontally spaced bottom members defining support
surfaces and a gap therebetween, said second compartment means
having a bottom surface, located above said gap and between said
spaced bottom members.
6. A food tray as defined in claim 1 wherein said tray includes
recess means for removably receiving said second compartment means
therein.
7. A food tray as defined in claim 6 including insulating means for
thermally segregating said first compartment means from said second
compartment means, said insulating means being comprised of air
passageway means extending vertically through said tray between
said first and second compartment means for permitting an air
curtain to be developed therebetween.
8. A food tray comprising first compartment means for containing
chilled foods and second compartment means for containing heated
foods, and insulating means for thermally segregating said first
compartment means from said second compartment means, said second
compartment means comprising a container constructed of material
which conducts heat more readily than the material forming said
first compartment means, said container comprising an outer tray
and an inner tray in nested relationship such that the bottom of
said inner tray is spaced from the bottom of said outer tray.
9. A food tray as defined in claim 8 wherein said inner tray
includes vent means communicating with the space between the bottom
of said inner tray and the bottom of said outer tray, and lid means
for closing the top of said inner tray.
Description
BACKGROUND OF THE INVENTION
The invention relates to food preparation and handling wherein a
complete meal can be preassembled onto one food tray, transported
from the food preparation center, and have portions of the meal
heated to serving temperature without adversely effecting
accompanying foods normally served unheated.
Prior methods can best be described by considering the manner in
which airlines previously have prepared meals for airline
passengers. Food was prepared at a commissary ideally located at
the air terminal for minimum transportation and waste. Increasing
traffic and demand for more space have caused commissaries to
locate some distance from the air terminal. Peak passenger loads
demand advance preparation of meals that must be kept hot, or cold,
for considerable periods of time before serving. Scheduling and
efficient use of manpower is a problem because of the fluctuations
in demand and the short advanced notice of the estimated quantities
required. Final quantities can only be determined at flight time,
too late for adjustments unless the commissary is at the air
terminal. Upon preparation of meals, they are stored in carriers
until delivery from the commissary to the aircraft. Hot foods are
kept in insulated boxes at lower than serving temperatures while
cold foods are kept cool in their carrier racks by means of plastic
film enclosures and dry ice. Hot and cold foods are handled
manually along with separate containers for utensils, rolls,
napkins, dry ice, etc. Separate storage space must be provided on
the aircraft for hot foods, cold foods and utensils. Cold foods are
kept cool by dry ice and hot foods are brought up to serving
temperature in electric ovens. Prior to serving the passengers, the
stewardess assembles each tray with its cold food, the hot entree,
roll, utensils, napkins and cup.
Present day reductions in flight times and increases in passenger
loads do not provide sufficient time for the stewardess to assemble
the meal, serve, retrieve and repack the utensils before the
aircraft is ready to land. In addition, present methods and
equipment are uneconomical because of the congestion of airport
facilities and space, and because of a general shortage and high
cost of labor in all facets of the business.
Further, the present systems are wasteful in that many meals are
prepared which are never served. Meals placed aboard the aircraft
for persons who miss the flight and for persons who refrain from
eating are wasted while other problems are created by delays and
last minute passenger additions.
SUMMARY OF THE INVENTION
The present invention relates to apparatus and systems for food
preparation particularly useful for use in the airline industry but
also useful for railroads, short haul passenger ferries, convention
banquets, feeding military troops in the field, and as an
improvement over present day "TV-dinners."
Various objects of the present invention are to reduce labor at the
commissary, provide a steadier flow of work, reduce the time
necessary to assemble meal orders, handle and store hot and cold
foods as one unit, where two units were previously necessary,
reduce space necessary for the buffet on aircraft, make it possible
to locate storage lockers for carrier units at airline terminals
close to loading platforms for better utilization of trucking and
personnel, reduce the cooking time necessary to provide quality
meals, permit excess meals to be carried without waste since only
those required need be cooked, eliminate assembly time required of
the stewardess, avoid washing and handling costs by making serving
pieces and utensils disposable, and effecting economies in the
purchase of meats and vegetables at optimum market conditions.
Another object of the invention is to provide a novel food tray
having separate compartments therein, a compartment for heated
foods being particularly located with respect to, and insulated
from, compartments for unheated foods and utensils.
Another object of the invention is to provide a novel carrier rack
for food trays, the carrier rack being particularly adapted to
cooperate with food trays within a novel oven, or heating chamber,
which is provided with means for establishing an insulative air
curtain between the compartments for heated and unheated foods.
A further object of the invention is to provide a novel method, or
system, for food preparation and handling to overcome disadvantages
of current systems.
IN THE DRAWINGS
FIG. 1 is a perspective view of an assembled food tray.
FIG. 2 is an exploded sectional view showing the components making
up the compartment for foods normally served at an elevated
temperature.
FIG. 3 is a sectional view taken on the line 3--3 of FIG. 1.
FIG. 4 is a sectional view taken on the line 4--4 of FIG. 1.
FIG. 5 is a perspective view showing the novel carrier rack with a
plurality of food trays assembled therein.
FIG. 6 is a fragmentary perspective view of the novel oven or
heating chamber, containing a plurality of vertically disposed
heating plates therein.
FIG. 7 shows the carrier rack and plurality of food trays disposed
within the oven.
FIG. 8 is a vertical sectional view, taken on the line 8--8 of FIG.
7, and shows electrical connections to the heating plates and the
manner in which an insulative air curtain is created between
different compartments of the food trays.
FIG. 9 is a vertical sectional view, taken on the line 9--9 of FIG.
8.
FIG. 10 is an enlarged sectional view of the food compartment
containing the heated portion of the meal.
FIG. 11 is a perspective view showing a stewardess removing the
food tray from the oven and adding the beverage to complete the
assembly of the food tray.
Referring to the drawings in detail, an assembled food tray,
generally indicated by the numeral 10, includes a first compartment
comprised of a dessert section 12, an appetizer section 13, a salad
section 14, a beverage section 15, a utensil section 16 and a roll
section 17. The tray 10 also includes a second compartment
comprised of an entree container 18 which includes a meat section
20 and vegetable sections 21 and 22. The first compartment may be
molded in one piece from a thermoset plastic material while the
second compartment or entree container 18 is formed of
heat-conductive material such as metal foil or sheet.
The container 18 is of a size to fit within a recess 24 and is
comprised of an inner tray 26, an outer tray 27 and a lid 28. Inner
tray 26 is comprised of a bottom panel 30, upstanding sidewalls 31
and an outwardly extending shoulder 33. Inner tray 27 includes a
bottom panel 35, and upstanding sidewalls 36 which terminate at a
shoulder support surface 37 for supporting shoulder 33 of the inner
tray 26.
As is shown in FIGS. 2 and 3, the inner tray 26 is nested within
the outer tray 27 such that the bottom panels 30 and 35 are spaced
from each other to define a space 39 there between for containing
ice, or water, used during the heating process. The shoulder 33 may
be crimped, or sealed, to the support surface 37 on the upstanding
sidewalls 36 of the outer tray 27. A series of openings or vents 41
are provided in the walls 31 of the inner tray 26 for allowing
steam to enter the inner tray 26 during the heating process.
The recess or cut out portion 24 includes a shoulder support
surface 43 such that shoulder 33 rests thereon and keeps the bottom
panel 35 spaced upwardly from spaced bottom members or support
surfaces 45. As is best shown in FIGS. 1 and 3, a gap 47 is
provided between support surfaces 45 so that a heating plate (to be
later described) can be placed into contact with the bottom 35 of
container 18.
As is clearly shown in FIGS. 1-4, a plurality of air passageways 50
are located around the shoulder support 43 and recess or cutout
portion 24 for allowing air to flow through passageways 50 and
provide an insulative air curtain surrounding the container 18.
As is shown in FIGS. 5-8, a plurality of food trays 10 are stacked
within a carrier rack 54 which is comprised of a top panel 56, a
bottom panel 57 and side panels 58 which are connected together for
forming a substantially rectangular carrying case provided with
handles 59. The top panel 56 is provided with a central recessed
portion 60 and a plurality of open slits 61 border the recessed
portion 60 and provide vent means at the top portion of the carrier
rack 54. Corresponding slits 61 are also formed in the bottom panel
57, as can be seen in FIG. 8.
The entire food tray, except for the beverage container is
preassembled at a Food Preparation Center by placing the dessert,
appetizer, salad, utensils, roll, and entree into the respective
tray sections. It is envisioned that the containers for the various
foods be disposable, as is the entree container 18 and the
utensils. Preferably, the entree is frozen and a layer of ice is
located within the space 39 between the inner tray 26 and outer
tray 27 of the container 18. The preassembled food tray can then be
stored, at refrigerated temperatures, in the carrier racks 54 for
an indefinite time.
As is shown in FIGS. 5 and 6, the carrier rack 54 is provided with
an upstanding lug 64 which cooperates with a guide slot 66, in an
oven or heating chamber 68 to provide a hinge-slide arrangement.
Carrier rack 54 and stacked food trays 10 are placed within oven 68
such that a plurality of heating plates 70 fit into the gaps 47 in
the trays 10 and contact the bottom panel 35 of the outer tray
27.
Each of the heating plates 70 is connected to a respective
temperature control knob 72 by individual sets of electric wires 74
to provide the capability of heating separate ones of the trays 10
to various temperatures depending upon the particular entree
contained therein. As is readily apparent, the number of heating
plates 70 actually used corresponds to the number of meals to be
served; in this way, there is no waste of unused foods.
As is shown in FIGS. 6 and 8, the oven 68 has a bottom panel 76
which includes a plurality of air vents 78 which provide inlet
ports for a flow of air which can be created by air pump 80. Air
flows through the inlet port 78 upwardly through slits 61 in the
bottom panel 57 of carrier rack 54, and continues upwardly through
the air passageways 50 in the stacked trays 10 for providing an
insulative air curtain which separates the entree container 18 from
the remaining sections of the tray. The flow of air continues
upwardly through the slits 61 in the recessed portion 60 of the top
panel 56 and is discharged through an outlet port 82.
Alternatively, the flow of air through oven 68 can be created by
drawing air therethrough, rather than blowing air therethrough, by
placing the air pump above the outlet port 81.
When the oven door 84 is closed and the air pump 80 is operating,
heating plates 70 are turned on by control knobs 72 and heat is
transmitted to the entree within container 18. As is shown in FIGS.
9 and 10, ice, or water, within the space 39 is rapidly heated in
order to heat the entree within the inner tray 26. Continued
heating of the water creates a flow of steam which passes through
the vents 41 into the inner tray 26 thereby aiding in heating the
entree and, additionally, adding moisture thereto during the
cooking, or heating, process.
As is shown in FIG. 11, after the heating process is completed, the
stewardess removes the tray 10 by handling the unheated portions
thereof and inserts the beverage container 90 into the beverage
section 15. Garnishments may be added to the entree by removing the
lid 28 from the entree container 18. The meal is now ready to be
served to the passenger and the stewardess has been freed from the
former time-consuming operations of assembling the tray during the
flight.
After the passenger has finished the meal, the disposable
containers and utensils can be placed into a compactor (not shown)
and formed into a brickette for easy disposal at the next air
terminal.
The empty trays 10, and beverage containers 90, may be reusable or
may be disposable depending upon economics. If these items are
disposable, all costs incident to washing and sterilizing thereof
are avoided.
While the preferred apparatus and system have been described in
connection with feeding passengers on airlines, the invention is
not limited thereto but has utility in all mass feeding situations
and even for home consumption by individuals. It is apparent that
the entree container 18 can be placed into contact with the heater
element of a range, or stove, in the conventional home kitchen and
the entree can be heated without raising the temperature of the
foods in the other sections of the tray.
While preferred forms and arrangement of parts have been shown in
illustrating the invention, it is to be clearly understood that
various changes in details and arrangement of parts and various
changes in operative steps of the system may be made without
departing from the spirit and scope of the invention.
* * * * *