U.S. patent number 3,678,244 [Application Number 05/154,412] was granted by the patent office on 1972-07-18 for film shrinking tunnel utilizing hot air and water as heat transfer medium.
Invention is credited to Paul W. Worline.
United States Patent |
3,678,244 |
Worline |
July 18, 1972 |
FILM SHRINKING TUNNEL UTILIZING HOT AIR AND WATER AS HEAT TRANSFER
MEDIUM
Abstract
An apparatus for shrinking the film around packaged food
products such as meats, cheeses and the like, which utilizes a
combination of hot oven air and water as a heat transfer medium to
the packaged food products by completely surrounding the products
with a hot wet mist cloud, at a carefully controlled temperature,
so as to produce an ideal condition for effecting a shrink rate
near the maximum capability of the film and best suited for
individual products.
Inventors: |
Worline; Paul W. (Oak Ridge,
TN) |
Family
ID: |
22551262 |
Appl.
No.: |
05/154,412 |
Filed: |
June 18, 1971 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
Issue Date |
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24499 |
Apr 1, 1970 |
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Current U.S.
Class: |
219/388; 99/443C;
219/401; 432/49; 53/557; 432/32; 432/198 |
Current CPC
Class: |
B65B
53/063 (20130101) |
Current International
Class: |
B65B
53/06 (20060101); B65B 53/00 (20060101); F27b
009/06 (); F27d 011/02 () |
Field of
Search: |
;219/388,401
;99/386,443C ;107/57B ;53/30.39,184 ;126/20,208,369 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Mayewsky; Volodymyr Y.
Parent Case Text
CROSS REFERENCE TO RELATED APPLICATION
This application is a continuation-in-part of Application Ser. No.
24,499, filed Apr. 1, 1970, now abandoned, in the name of PAUL W.
WORLINE.
Claims
What we claim is:
1. An apparatus for shrinking the heat-shrink film around packaged
food products, such as meats, cheeses and the like, which
comprises:
a. a frame supporting an oven having enclosing insulated walls
which define a tunnel the end walls of which are provided with
oppositely spaced openings to provide for the ingress and egress of
said packaged food products;
b. free swinging curtains attached to each end of said oven so as
to cover said openings;
c. support means within said oven for supporting said packaged food
products;
d. electrical heating means positioned beneath said supporting
means, said heating means including in combination therewith
control means for maintaining the temperature within said oven at a
temperature of at least 212.degree.F.
e. a vaporizer pan disposed between said supporting means and said
heating means;
f. a water heater including first thermostat means which maintain
the temperature of said water within the range of about 190.degree.
to 210.degree. F; and
g. a plurality of atomizing nozzles positioned in said oven above
said supporting means, each of said nozzles being operatively
connected to said water heater and being capable of producing a
full cone of water vapor; whereby said packaged food products in
said oven are completely surrounded with a hot wet mist cloud, at a
carefully controlled temperature, so as to produce an ideal
condition for effecting a shrink rate near the maximum capability
of said film and best suited for individual products.
2. The apparatus according to claim 1, wherein said supporting
means comprises a flexible, foraminous belt which is movable
through said oven, and wherein means are provided for controlling
the speed of said belt.
3. The apparatus according to claim 2, wherein said belt comprises
a rod conveyor.
4. The apparatus according to claim 1, wherein said oven heating
means comprises a plurality of pan heaters and a plurality of air
convection heaters, said air convection heaters being positioned
beneath said pan heaters.
5. The apparatus according to claim 4, wherein said control means
comprises an indicating thermostat having a first pointer which
indicates the temperature within said oven and a second pointer
which may be set at a desired temperature, said indicating
thermostat controlling the operation of a group of said air
convection heaters, whereby when said first pointer reaches said
second pointer, said indicating thermostat switches off said group
of convection heaters connected thereto, causing the temperature in
said oven to fall, and after the temperature in said oven has
fallen slightly, said indicating thermostat thereupon switches said
group of air convection heaters back on again so that the
temperature within said oven will remain very close to the
temperature set by said second pointer.
6. The apparatus according to claim 5, wherein said control means
includes a percentage input controller connected to a group of air
convection heaters, said percentage input controller being
adjustable so as to change the percentage of heat output from said
group of air convection heaters connected thereto so as to
compensate for lower than normal temperatures in said oven which
may result from the introduction thereto of a large number of cold
products.
7. The apparatus according to claim 6, wherein said pan heaters and
said air convection heaters are of U-type configuration and extend
transversely of said supporting means.
8. The apparatus according to claim 1, wherein a pressure regulator
is associated with said water heater to regulate the pressure of
water introduced thereto.
9. The apparatus according to claim 8, wherein a solenoid valve is
associated with said water heater to control the flow of water
therefrom to said atomizing nozzles, said solenoid valve being open
when said water heater is on.
10. The apparatus according to claim 1, wherein said shrink tunnel
is equipped with a temperature warning light controlled by a
thermostat located at the discharge end of said tunnel, said
thermostat being pre-set for a temperature which should not be
exceeded, whereby said warning light will come on when the
temperature within said oven exceeds said pre-set temperature.
11. The apparatus according to claim 1, including a high
temperature safety electrical disconnect system which automatically
shuts down said apparatus when it is overheated.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to the pre-packaging of food products, such
as fresh and smoked meats, cheeses and the like, and, more
particularly, to an apparatus for pre-packaging food products using
a heat-shrink film forming the outer wrapping thereof.
2. Description of the Prior Art
The trend in supermarket marketing of food products, such as fresh
and smoked meats, cheeses and the like, has long been prepackaging.
For example, fresh and smoked meats have been wrapped in the
supermarket for some time with heat shrinkable materials, such as
regular type Saran film, and then put onto the counter for display
and sale. While these heat shrinkable materials generally provide
an inexpensive, substantially airtight package which will prevent
contamination of the product when properly heat sealed and which
will maintain most perishable items in a state of freshness for a
relatively long period of time, the packaging of fresh or smoked
meats in this manner has generally been unsatisfactory, because the
meats do not have a long shelf life, i.e., the meats do not retain
a freshly cut and packaged look. This is so, for example, because
red meats start to discolor quickly and turn to a darker hue, and
smoked meats, including ham, lose their fresh pink color and turn
dull and faded out. Such appearance is obviously very unattractive
to the consumer.
It has generally been found that the aforementioned discoloration
of meats on the supermarket counter is due primarily to the
bacteria which have been sealed into the package and which come
into contact with the air inside the wrapping. Due to the fact that
most bacteria thrive when exposed to air and that few
micro-organisms can survive in an atmosphere void of air, the
necessity of vacuum packing the food products in some sort of Saran
or polyethylen package, whereby all the outside air is eliminated
from the package and the package securely sealed at the same time,
has been demonstrated. However, this type of packaging does not
present the best appearance because the plastic bag or pouch into
which the product is put is larger than the product itself.
Accordingly, when the bag or pouch is vacuumized it creates a very
wrinkled and unattractive package.
A further solution to the pre-packaging problem has been sought by
the various attempts to successfully utilize shrinkable film. Here
the product may easily be placed into a larger shrinkable film bag
or pouch, and the bag or pouch completely evacuated by vacuum so
that the film is then shrunk and exactly fits the product without
wrinkles. Exemplary shrinkable films now on the market are Saran
"S" and Polyethylene "P," both having a shrink capacity of
approximately 40 percent.
Numerous systems have been utilized in an attempt to successfully
shrink the film around packaged food products. Such systems have
included the use of hot air (see for example, United States Letters
Pat. Nos. 3,349,502; 3,399,506; and 3,309,835), infrared heat, and
submersion of the products in hot water. However, all of these
systems have left much to be desired. For example, the use of hot
air has been found to be entirely unacceptable, and the use of
infrared heat has also proven to be unacceptable because of the
spotty coverage that results, i.e., places on the top, sides and
bottom of the packages that are not touched by the heat because the
spots where the film is in direct contact with the meat will
require a different degree of heat for shrinkage than the area
which has a void underneath and is not in contact with the meat.
The real problem with all hot water systems now in use is that the
shrinkable film is very sensitive to over-heating and such hot
water systems do not subject the product to a temperature
sufficient to shrink the film to its maximum without overdue
exposure of the product itself to excessively high degrees of
temperature.
Exemplary of a water system which is probably the most successful
water system presently in use, is the system which utilizes hot
water from a water heater. The water is pumped into a tank over the
conveyor which takes the packaged food products through an oven,
and a curtain of water, caused by the flow of gravity, flows down
over the packaged food products as they pass thereunder. While the
reaction of the film to this particular hot water system under
ideal conditions is very fast and almost instantaneous, and it is
possible to shrink most types of film substantially their full 40
percent in a matter of seconds, this particular system has proven
unsatisfactory because it is extremely difficult to maintain a
water temperature close to the ideal conditions. Additionally, such
a system generally utilizes a sump in the bottom thereof to hold
the supply of water and to catch the water as it is spilled over
the packaged food products. The water is then recirculated through
the heater and then returned to the weir box and again discharged
onto the products on the conveyor. An unsanitary condition is
obviously created because the water is continually used over and
over again.
In order to use the aforementioned water system with complete
sanitation assurance, it would be necessary to completely change
the water in the sump at frequent periodic intervals. This would,
of course, be very expensive from the operational standpoint.
In summary, the aforementioned hot water system is unsatisfactory
because the proper temperature of the heat transfer medium, which
is water, cannot be maintained exact enough and long enough to
successfully shrink the film to its full extent. Additionally, the
system presents certain definite unsanitary conditions.
Still another hot water system has attempted to obtain film
shrinkage through the complete submersion of packaged products in
hot water. However, the timing necessary for the complete
submersion of the product is so critical that this system does not
obtain complete shrinkage of the film without overdo exposure of
the product to high degrees of temperature.
Accordingly, it is an object of the present invention to develop an
apparatus for shrinking the film around packaged food products,
such as meats, cheeses and the like, which will subject the product
to a temperature sufficient to shrink the film substantially to its
maximum without overdue exposure of the product itself to
excessively high degrees of temperature.
It is still a further object of the present invention to provide an
apparatus for shrinking the film around packaged food products
which will pass the heat transfer medium through the system once,
after which time it will not be recirculated but will be exhausted
therefrom and drained out.
It is a further object of the present invention to provide an
apparatus for shrinking the film around packaged food products
which will utilize a substantially smaller amount of heat transfer
medium than has heretofore been used by prior art devices.
SUMMARY OF THE INVENTION
The present invention provides an apparatus for shrinking the film
around packaged food products which is a combination of the
aforementioned hot air process and the use of water as a heat
transfer medium to the product. Broadly speaking, the apparatus
comprises an insulated oven or tunnel having enclosing walls with
at least one opening for the passage of the packaged food products.
Means are provided within the oven for supporting the packaged food
products, and heating means are disposed beneath the supporting
means. Control means are associated with the heating means for
maintaining the temperature within the oven at a temperature of at
least 212.degree. F. A vaporizer pan is disposed between the
supporting means and the heating means and a plurality of atomizing
nozzles are positioned in the oven above the supporting means, each
of the nozzles being operatively connected to a source of hot
water, the temperature of which is carefully controlled within the
range of about 190.degree. F. to 210.degree. F., and being capable
of producing a full cone of water vapor.
In operation, the packaged food products in the oven are completely
surrounded with a wet mist cloud under a carefully controlled
temperature so as to produce an ideal condition for effecting a
shrink rate near the maximum capability of the film. Since there is
a control on both the hot air and the hot water, the apparatus of
the present invention offers extremely close control of the ideal
temperature for shrinking the film around a variety of packaged
products, and the cycle or exposure time, i.e., the time that it
takes a product to completely pass through the oven, may be reduced
so that it is considerably shorter than the cycle or exposure time
for an oven having less desirable characteristics. It will, of
course, be evident that if the cycle or exposure time is shorter,
less heat is induced into the packaged food products, and better
packaged products are obtained.
The apparatus of the present invention does not recirculate the
water over and over again. The water is used once, passes through
the system once, and is then exhausted as steam or drained out.
Additionally, it should be noted that a stream of water is not
injected into the oven. Instead, the apparatus is injecting a very
small amount of water which has been completely atomized into very
small particles. Accordingly, the apparatus of the present
invention will consume substantially less water than prior art
devices.
BRIEF DESCRIPTION OF THE DRAWING
FIG. 1 is a perspective view, partially broken away, of the
apparatus of the present invention for shrinking the film around
packaged food products.
FIG. 2 is a side elevation of the apparatus of FIG. 1.
FIG. 3 is an end elevation of the apparatus of FIG. 1 as seen from
the entrance end.
FIG. 4 is a plan view of the apparatus of FIG. 1.
FIG. 5 is an electrical schematic diagram of the apparatus of FIG.
1.
FIG. 6 is an enlarged front elevation of the central panel of the
apparatus of FIG. 2.
DESCRIPTION OF THE PREFERRED EMBODIMENT
Turning first to FIGS. 1 through 4 of the drawings, it will be seen
that the shrink tunnel 10 of the present invention for shrinking
film around packaged food products, such as the prevacuumized
package P, which may comprise a base element or tray T having the
product M disposed therein wrapped in heat-shrinkable film P having
a peripheral seal or weld S generally extending about the entire
periphery of the package, or the prevacuumized product M' wrapped
in the heat-shrinkable film F having a retaining ring closure R,
includes a frame 11 supporting an oven 12 having enclosing
insulated walls 12a which provide at least one opening 14 for the
passage of packaged food products. In a preferred embodiment, the
enclosing insulated walls 12a of the oven 12 will define a tunnel
the end walls 12b of which are provided with oppositely spaced
openings 14 for the ingress and egress of the packaged food
products.
The supporting frame 11 is constructed with stainless steel tubing,
and is continuously heliarc welded with no penetrations into or
through the tubing. The enclosing walls 12a of the oven 12 of the
tunnel 10 are of double wall-fully insulated heliarc welded all
stainless steel construction. Additionally, full doors 16 are
provided on each end of the tunnel 10 which are hinged with
quick-snap latches and which swing open to expose the entire inner
tunnel for cleaning and sanitizing. Three inspection doors 18 are
provided in the lower section 38 of the tunnel 10.
Free swinging curtains 20, preferably of silicon coated fiberglass,
are attached to each end 12b of the tunnel 10 so as to cover the
openings 14 and prevent excess vapor spillout.
A gravity-fed roller conveyor assembly 22 carries the
prevacuumized, enclosed product onto an endless, motor driven,
foraminous, flexible, belt, such as the grid or rod belt 24,
positioned within the oven 12. The flexible grid or rod belt 24 is
positioned on a conveyor guide rod assembly 26, and a conveyor
drive sprocket assembly 28, including the sprockets 30, a roller
chain 32 and a variable speed motor 34, control the movement of the
grid or rod belt 24, and thus the movement of the film enclosed
products through the tunnel 10. In operation, the grid or rod belt
24 preferably travels at a fixed speed that allows approximately
three or four seconds exposure time for the film enclosed
product.
A vaporizer pan 36 is mounted, as be welding or the like, within
the section 38 of the tunnel 10 beneath that portion of the grid or
rod belt 24 which carries the film wrapped product. The rails 37
with the edges of the pan 36 support the belt 24. The pan 36 is
provided with drain slots 40 leading to a drain 42 in the lower
section 38, which, as will be more fully explained hereinafter,
precludes the accumulation of excess water in the pan 36, as if
excess water is allowed to accumulate in the pan 36, the carefully
controlled temperature within the oven will be affected, resulting
in poor shrinkage of the product film.
Pan heaters 44, which are preferably of the U-type, are mounted in
the section 38 of the tunnel 10 beneath the vaporizer pan 36. In
practice, it has been found that nine 1.35 kilowatt pan heaters are
satisfactory. Additionally, air convection heaters 46, which are
also preferably of the U-type, are mounted in the section 38
beneath the pan heaters 42. In practice, it has been found that
nine 1.35 kilowatt convection heaters are satisfactory. It may also
be desirable to include additional auxiliary pan heaters, such as
the heaters 44a, 44b and 44c shown in FIG. 5, in the lower section
38, as desired.
The wiring for the heaters 44 and 46 is carried through the heater
wiring troughs 48 to the control panel or electrical cabinet 50. As
can be seen from FIGS. 5 and 6, which show the electrical schematic
diagram and the electrical cabinet details, respectively, the nine
pan heaters 44 are switch controlled from the terminal blocks 52 of
the control panel 50. Any auxiliary pan heaters 44, such as the
heaters 44a, 44b and 44c, shown in FIG. 5, as well as at least
three of the air convection heaters 46, such as the air convection
heaters 46c, 46h and 46i, are connected to a percentage timer or
percentage input controller 54 located in the control box.
Additional air convection heaters 46, such as the heaters 46c, 46d
and 46f, are controlled by an indicating thermostat 56, a first
pointer of which indicates the temperature within the oven 12 and a
second pointer of which may be set at a desired temperature. The
indicating thermostat 56 is electrically connected to the
thermostat bulb 57 located in a wall 12a of the oven 12.
It will, of course, be obvious that the entire electrical system
will be watertight.
A plurality of atomizing nozzles 58 are positioned in the oven 12
of the tunnel 10 over the grid or rod belt 24. Each of the nozzles
58 is operatively connected to a source of heated water and is
capable of producing a full zone or cone of water vapor 60 in the
oven 12 of the shrink tunnel 10.
Water from any suitable outside source is directed to the inlet
pipe 62, where the pressure thereof is regulated by the pressure
regulator 64 and the flow to the water heater 66, and thus to the
atomizing nozzles 58, is controlled by the solenoid valve 68. It
should be noted that when the water heater switch is on, the
solenoid valve 68 will open and water will start spraying through
the nozzles 58 into the oven 12 of the shrink tunnel 10.
A line strainer 70 as well as a dial thermometer 72 are preferably
disposed in the line between the nozzles 58 and the water heater
66. Additionally, a water thermostat 74 is located adjacent the
water heater 66.
After the shrink tunnel 10 has been situated in the proper
installation area, it should be leveled to the proper height. This
may be accomplished by utilizing the leveling feet 76. The infeed
gravity roller assembly or conveyor 22 should preferably be a
minimum of two inches higher than the grid or rod belt 24.
Additionally, the height of the tunnel 10 should be such that the
infeed end will be one-half inch lower than the exit end. This will
allow all the excess water to drain through the slots 40 in the
vaporizer pan 36, as the shrink tunnel will not perform properly if
water is allowed to accumulate in the vaporizer pan 36.
The water inlet 62 should be connected to a source of water.
Additionally, the electrical service should be connected to the
control panel 50. The exhaust outlets 78 on each end of the tunnel
10 should be connected to a suitable exhaust stack, which in some
cases may require a vent fan or blower.
The drain 42 from the bottom of the tunnel should be connected to a
water drain.
Operation of the shrink tunnel 10 is initiated by opening the valve
(not shown) which controls the water supply to the inlet pipe 62.
The switch for the grid or rod belt 24 should then be turned on,
followed by the water heater 66. When the water heater 66 is turned
on, the solenoid valve 68 automatically opens and waterwill start
spraying as a water vapor cone 60 into the oven 12.
In practice, the water thermostat 74 is pre-set and the water
temperature should quickly come up to about 210.degree. F., as
indicated by the dial thermometer 72 in the water line. The
thermostat 74 should at all times maintain the water temperature
within the range of about 190.degree. to 210.degree. F. before
atomization in the oven 12.
The pan heaters 46 should then be turned on by actuating their
respective switches in the control panel 50. The air or convection
heater switches in the control panel 50 are then actuated, at which
time the shrink tunnel 10 is in complete operation.
The upper limit of the temperature in the oven 12 of the shrink
tunnel 10, which is preferably at least 212.degree. F., is
controlled by the indicating thermostat 56, which controls a group
of convection heaters, such as the heaters 46c, 46d and 46f. When
the first pointer of the indicating thermostat 56, which indicates
the temperature of the oven 12, reaches the second pointer, or set
mark thereof, the indicating thermostat 56 switches off the group
of convection heaters 46 connected thereto and the temperature in
the oven 12 begins to fall. After the temperature has dropped a
degree or two, these heaters 46 are switched back on again so that
the temperature will remain very close to the set point.
The percentage input controller or percentage timer 54, located in
the control panel 50, may then be adjusted upward. This raises the
percentage of heat output from the group of heaters 44 and 46
connected to it, such as the auxiliary pan heaters 44a, 44b and
44c, shown in FIG. 5, and the convection heaters 46e, 46h and 46i,
as best seen in FIGS. 5 and 6, and will take care of lower than
normal temperatures in the oven 12, which may result, for example,
from a large number of cold input products. It should, of course,
be emphasized that the percentage input controller or percentage
timer 54 should not be set higher than is necessary to obtain
proper operation of the shrink tunnel 10.
The convection heat in the oven 12 may be properly balanced as
follows:
1. The second pointer or set mark of the indicating thermostat 56
should be set to the desired temperature.
2. The percentage input controller or percentage timer 54 should be
set to 100 percent.
3. The shrink tunnel 10 should be started up by turning all
switches on the control panel 50 to the on position.
4. When the first pointer of the indicating thermostat 56 indicates
that the temperature of the oven 12 has reached the set
temperature, the second pointer should be reset to a temperature
somewhat less so that the heaters 46 controlled thereby will not
come on.
5. The percentage input controller or percentage timer 54 should be
adjusted to maintain the desired temperature within the oven 12. If
the first pointer of the indicating thermostat 54 indicates that
the temperature of the oven 12 is still increasing, the percentage
setting of the percentage timer or input controller 54 should be
reduced until the desired temperature may be maintained.
6. The second pointer of the indicating thermostat 56 may now be
returned to the set point or desired temperature. The convection
heat should now be balanced so that the desired temperature can be
maintained under normal operating conditions, and as the product
load increases, the heaters controlled by the indicating thermostat
56 will come on, maintaining a close temperature control under all
operating conditions.
The shrink tunnel 10 may be equipped with either a high temperature
warning light 80, which is red in color and located on the cover of
the control panel 50, or with a high temperature safety electrical
disconnect system 84, which automatically shuts down the shrink
tunnel 10 when it is overheated. The warning light 80 is controlled
by a thermostat 82 located in a water tight box at the discharge
end of the tunnel 10. The thermostat 82 has been preset for
240.degree. F. If the warning light 80 should come on, the tunnel
should be shut off completely, as the overheating indicates that
the water to the tunnel has been shut off, the solenoid valve 68
controlling the water has malfunctioned, or the atomizing nozzles
58 are plugged or partially blocked.
In operation, as the prevacuumized package P or the prevacuumized
product M' on the grid or rod belt 24 moves through the oven 12,
the temperature within the oven 12 is carefully controlled as
herein before described to the temperature best suited for that
product and shrinkable film F which is being utilized. Hot water
from the water heater 66 is injected in cone fashion 60 into the
hot oven 12 through the atomizing nozzles 58, and the atomized
water settling in the vaporizer pan 36 is reheated to form a dense
hot vapor or steam cloud that will completely surround the
product.
The use of a hot water mist injected into the closely controlled
temperature of the oven 12 produces the optimum heat transfer
medium, which greatly reduces the exposure time of the product in
order to obtain full shrink of the film, as compared with the
exposure times of systems with less desirable characteristics.
Accordingly, substantially less heat is transferred to perishable
products. For example, it has been found that it is possible to
shrink the film around red meats with a total product exposure to
the environment inside the oven 12 of no longer than three seconds.
Such the Saran "S" or Polyethylene "P" film in itself is a very
good insulator, an exposure time this short will induce little heat
into the products.
Due to the very small amount of water required by the shrink tunnel
10 of the present invention, which should not exceed 5 or 6 gallons
of water per hour, all condensation from hot vapor is discharged,
thereby maintaining a completely sanitary heat transfer medium to
the product.
The shrink tunnel 10 of the present invention is completely
self-contained and needs only one electrical connection to the
control panel 50 and one cold water connection to the inlet pipe
62. Additionally, the shrink tunnel 10 of the present invention
contains no pumps or other troublesome mechanical devices, and the
only moving parts are the roller assembly 22, the grid and rod belt
24, the conveyor guide rod assembly 26 and the conveyor drive
sprocket assembly 28.
The shrink tunnel 10 of the present invention provides a
substantial savings in time and cost by bringing lower operating
cost, faster processing, and the assurance of a high degree of
sanitation.
It should, perhaps, also be noted that the shrink tunnel 10 of the
present invention is constructed such that the highest degree of
sanitation may be maintained.
While certain preferred embodiments of the invention have been
specifically illustrated and described, it is understood that the
invention is not limited thereto, as many variations will be
apparent to those skilled in the art, and the invention is to be
given its broadest interpretation within the terms of the following
claims.
* * * * *