Note: Descriptions are shown in the official language in which they were submitted.
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TEMPERATURE CONTROLLED FLUID BATH
FOOD HOLDING DEVICE AND METHOD
This application is a divisional application of co-pending application no.
2,650,536,
filed October 24, 2008.
FIELD OF THE INVENTION
[0001] The present invention relates to devices and methods for storing cooked
food in a
flexible-walled container having an opening. More particularly, the inventive
devices and
methods store food submerged in a liquid and contained In a container without
the liquid
entering the opening of the container.
BACKGROUND OF THE INVENTION
[0002] Restaurants often serve a relatively large quantity of food in a
relatively short
period of time, particularly quick-service restaurants. It would be
advantageous to store a
quantity of cooked food in a manner that makes it readily available for
incorporation into a
sandwich or other food item to be served, and which maintains the quality of
the food for an
extended period of storage. Consequently, a need exists for a storage method
and device
that allows cooked food to be stored at elevated temperature while being
readily accessible
for use in preparing a food item, which may be a sandwich.
SUMMARY OF THE INVENTION
[0003] In accordance with one aspect of the present invention, a method for
holding a
food product submerged in a fluid contained in a flexible-walled container
without direct
contact of the food product is provided. In accordance with the method, the
container
automatically at least substantially seals upon submersion into a fluid bath,
thereby sealing
the food product contained therein from the ambient atmosphere. The method
allows food
product to be stored in a fluid bath of a non-ambient temperature to heat or
cool the food
product as desired while it is being stored. The food product may be stored
adjacent a
work surface or area so that the food product can be efficiently utilized in
preparing a
sandwich or other food item at the work surface.
[0004] In accordance with the method, a food product is stored in a container
that is
automatically resealable by hydrostatic pressure in a fluid bath once a user
removes a
portion of a food product contained in the container.
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[0005] In accordance with another aspect of the invention, a method is
provided for
storing a food product in a container that is submerged in a hot water bath
and is
removable from a hot water bath at one location and Is transportable to a hot
water bath at
a second location.
[0006] In accordance with one aspect of the invention, a method for storing a
cooked
food product in a flexible-walled container having an opening is provided. The
method
includes placing a quantity of the cooked food in the flexible-walled liquid-
impervious
container and submerging at least a portion of the flexible-walled container
in a liquid with
the opening being located so that the liquid does not enter the opening. At
least a lower
portion of the container is maintained within the liquid. The food is
maintained in the
container below the surface of the liquid. The fluid is permitted to collapse
the container in
a location above the quantity of food to seal from the ambient atmosphere the
interior
volume portion of the container containing the food.
[0007] In accordance with another aspect of the invention, the liquid is
maintained at
elevated temperature relative to ambient temperature (72 F).
[0008] In accordance with another aspect of the invention, the liquid is
maintained at
reduced temperature relative to ambient temperature.
[0009] In accordance with a further aspect of the invention, the container is
restrained
and prevented from floating upwardly.
[0010] In accordance with another aspect of the invention, the food is removed
from the
container while submerged, such as for use in preparing a sandwich or other
food item.
Typically the food is removed by using a suitable utensil, such as tongs,
inserted into the
container opening to separate the collapsed sidewalls of the container and to
access and
grasp the food contained therein to allow removal of all or a desired portion
of the food from
the container.
[0011] In accordance with a further aspect of the invention, a device is
provided for
storing food that includes a rack and a flexible-walled container secured to
the rack in a
manner to prevent the container from floating upward. At least a portion of
the rack can be
submerged into liquid so that at least the lower portion of the container is
maintained within
the liquid. The rack permits the opening of the container by insertion of a
utensil therein to
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separate the collapsed sidewalls to access and remove food contained therein
while the
lower portion of the container is submerged.
[0012] In one embodiment of the invention, the liquid is contained in a vat.
Typically the
vat is positioned at or near a work surface for use in preparing a sandwich or
other food
item.
[0013] In another embodiment of the invention, a first vat is provided at a
remote
location from a sandwich preparation area. Typically the rack is submerged
initially in the
first vat at the remote location. The rack, with the container secured thereto
and the food
placed in the container may be transported from the first vat and submerged in
a second
vat adjacent the work surface when a supply of food is needed.
[0014] In another aspect of the invention, the container is a bag, which can
be specially
configured for use in accordance with the various aspects of the Invention.
[0015] In one embodiment of the invention, the bag Is secured to the frame and
the top
of the frame to retain the top of the sidewalls of the bag in a spaced apart
open position,
while hydrostatic forces seal the bag between top and bottom portions of the
bag. The
spaced apart open top of the bag provides a user convenient access to the
interior of the
bag so that the sealed sidewalls may be manually separated by applying an
outward force
to the sidewalls, such as with a suitable utensil inserted through the bag
opening. The food
product stored therein can then be removed from the bag with the utensil.
[0016] In accordance with another aspect of the invention, the bag has a
gusset forming
the bottom of the bag, and the bag includes sleeves formed adjacent the top
sidewalls and
adjacent to the gusset so that the bag is secured to the frame at the sleeves.
[0017] In accordance with another aspect of the invention, the frame includes
a
pivotable mounting member that Is pivoted away from the frame to facilitate
mounting of the
bag to the frame.
[0018] In one embodiment of the invention, the frame includes suitably located
rods or
elongated members that are insertable into sleeves associated with the bag to
secure the
bag to the frame.
[0019] In accordance with another aspect of the invention, the apparatus also
includes a
vat for holding the bath fluid and the vat may be positioned adjacent a work
surface where
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the submerged food product can be removed from the container in the vat and
combined
with other food items so as to provide a desired food product, which can be a
sandwich.
[0020] In another embodiment, the frame includes a handle and is transportable
in and
out of a vat, and transportable between one vat and another vat, such as a
remote holding
vat and a vat adjacent a work station for preparing meals.
[0021] In accordance with another aspect of the invention, the apparatus
includes a
heating device. Typically the heating device maintains the temperature of the
liquid at a
desired elevated temperature which may be about 150 F or greater.
[0022] In accordance with one aspect of the Invention, an apparatus for
holding a food
product submerged in a fluid and contained in a flexible-walled container
without direct
contact of the food product and the fluid is provided. The apparatus includes
a frame
having a base, a side support, and a top end. The apparatus also has a
flexible-walled
container with flexible sidewalls, a closed bottom portion, and an opening in
an upper
portion of the container to provide access into the interior of the container.
The container is
mounted to the frame with the container secured to the frame adjacent the
opening of the
container. The frame acts to maintain the sidewalls of the container in a
spaced apart
relationship adjacent to the opening of the container to provide convenient
access to the
interior of the container and the contents stored therein. The container is
also secured to
the frame to limit movement of the bottom portion of the container in an
upward direction
such as by a buoyant force that is exerted on the container when submerged in
a liquid.
The flexible sidewalls of the container are movable Inwardly to contact each
other at a
position intermediate the opening and bottom portion of the container, while
the container is
secured to the frame. This seals or at least substantially seals the interior
of the container
from the ambient atmosphere at a location between the opening of the container
and the
bottom of the container.
[0023] In another aspect of the invention, the container includes at least one
sleeve
adjacent the bottom portion of the container, and the frame has at least one
rod. The rod is
inserted into the sleeve to secure the container to the frame to limit upward
movement of
the bottom portion of the container due to buoyancy, when the frame and
container are
submerged into a fluid.
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[0024] In another aspect of the invention, the container includes a first
sidewall and a
second sidewall and the container has a first sleeve positioned along the
first sidewall
adjacent to the opening of the container. The container also has a second
sleeve
positioned along the second sidewall adjacent to the opening of the container.
In
accordance with the Invention, the frame for securing the container in a
suitable position for
immersion in fluid includes a mounting member at the top end of the frame. The
mounting
member cooperates with the first and second sleeves to secure the container to
the frame
adjacent the opening of the container. The mounting member may be pivotably
mounted at
the top of the frame. The mounting member is pivotably moveable between a
first position
adjacent the frame, and a second position at least partially spaced way from
the.frame. The
second position facilitates mounting the container to the mounting member to
secure the
container to the frame adjacent the opening of the container.
[0025] In another aspect of the invention, a heat exchanging device is
provided to
maintain the fluid bath at an elevated temperature relative to ambient
temperature.
[0026] In a further aspect of the Invention, a heat exchanging device is
provided to
maintain the fluid bath at a reduced temperature relative to ambient
temperature for storing
food that is to be cooled as it is held in the apparatus.
[0027] In another aspect of the invention, the food product is stored at a
work station for
use in preparing a food item that includes the food product. The apparatus
Includes a work
surface for preparing a food serving and a vat positioned adjacent the work
surface. The
apparatus also includes a frame that is positionable in the vat. A container
for holding the
food product therein, which can be as described herein, is secured to the
frame.
[0028] In another aspect of the invention, the apparatus includes at least a
second vat,
and the frame includes a handle for transporting the frame with the container
and the food
product placed in the container. Typically, the frame is transported from the
first vat to the
second vat and at least partially submerged in the second vat.
[0029] In a further aspect of the invention, the container is a fluid-
impervious flexible
bag.
[0030] In another aspect of the invention, the apparatus has a bag that
includes a
gusset forming at least a portion of the bottom portion of the bag. The gusset
has a first
gusset tab and a second gusset tab, and a section where the first gusset tab
is secured to
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the second gusset tab to form a sleeve. The frame includes a mounting member
that is
inserted in the sleeve to mount the bag to the frame, and to limit upward
movement of the
bag when the frame is positioned in the fluid bath.
[0031] In another embodiment of the invention, the frame includes a handle on
the
frame for putting the frame into and out of a vat. The handle on the frame is
also used to
transport the frame between one vat and another vat, such as between a remote
main
holding vat and a vat adjacent a work station for preparing food products,
which may be
sandwiches.
[0032] In another aspect of the Invention, a rack is provided for holding a
flexible-walled
container having an open end and a bottom portion. The container is configured
for holding
therein food submerged in a fluid and contained typically in the lower or
bottom portion of
the container without direct contact of the food product and the fluid. The
rack has a bottom
portion and a top portion. A top mounting member is provided for mounting the
open, upper
end of a container in an open position. The rack also includes at least one
lower mounting
structure for retaining the bottom portion of a container to prevent upward
buoyant
movement of the bottom portion of the container when placed in the fluid.
[0033] In another aspect of the invention, the rack includes a support surface
for
supporting a container with a bottom gusset with one gusset tab on one side of
the support
surface and another gusset tab on the other side of the support surface.
[0034] In accordance with one aspect of the invention, a flexible-walled
container for
holding a food product submerged in a fluid Is provided. The container has a
top portion
having an opening to the interior of the container. The container also has a
flexible sidewall
and a bottom portion that can include a gusset portion. At least a first
attachment structure
is positioned proximate the top opening for mounting the top portion of the
container. A
retaining structure is positioned proximate the bottom portion for restraining
the bottom
portion of the container to prevent upward buoyant movement of the lower
portion of the
container,
[0035] In accordance with another aspect of the invention, the container has a
second
attachment structure positioned proximate the top opening for mounting the
container and
maintaining the opening in an open position, and the container has a second
retaining
structure positioned proximate the lower portion of the container.
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[0036] In accordance with another aspect of the invention, the container
includes a
plurality of retaining structures positioned on the lower portion of the
container for
preventing upward buoyant movement of the lower portion of the container.
Typically, the
retaining structures are holes in the container that are positioned in
reinforced sections of
the container.
[0037] In accordance with another aspect of the invention, the sidewall of the
container
includes a first sidewall and an opposite, second sidewall. The first
attachment structure Is
a sleeve formed on the first sidewall adjacent the opening. The container may
have a
second attachment structure that can be a sleeve formed on the second sidewall
also
adjacent the opening.
[0038] In accordance with another aspect of the invention, the sidewall of the
container
includes a first sidewall and an opposite, second sidewall. The first sidewall
has a bottom
end and the second sidewall has a bottom end. The container also includes a
first gusset
tab having a bottom end and top end, and a second gusset tab also having a
bottom end
and a top end. The bottom end of the first gusset tab is located adjacent the
bottom end of
the first sidewall. Likewise, the bottom end of the second gusset tab is
located adjacent the
bottom end of the second sidewall. The top end of the first gusset tab is
connected to the
top end of the second gusset tab.
[0039] In accordance with another aspect of the invention, the junction of the
top ends of
the first and second gusset tabs provides a support surface for supporting the
lower end of
the container.
[0040] In accordance with another aspect of the Invention, the container
sidewall
includes a first sidewall and an opposite, second sidewall. The first sidewall
has a bottom
end and the second sidewall has a bottom end. The gusset portion includes a
first gusset
tab and a second gusset tab. The first gusset tab has a bottom end and a top
end, and the
second gusset tab has a bottom end and a top end. The bottom end of the first
gusset tab
is positioned against the bottom end of the first sidewall, and the bottom end
of the second
sidewall is positioned adjacent to the bottom end of the second gusset tab.
The top end of
the first gusset tab is connected to the top end of the second gusset tab. The
interior of the
container has a first chamber and a second chamber. The first chamber is
positioned
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between the first sidewall and the first gusset tab. The second chamber is
positioned
between the second sidewall and the second gusset tab,
[0041] In accordance with one aspect of the invention, a flexible-walled
container for
holding a food product submerged in fluid is provided. The container includes
a top portion'
having an opening to the interior of the container. The container has a first
flexible sidewall
with an outer surface and an inner surface, and a top end and a bottom end.
The container
also has a second flexible sidewall having an outer surface and an inner
surface, and a top
end and a bottom end. The bottom portion of the container includes a gusset
portion. The
gusset portion has an inner surface and an outer surface. The Interior of the
container
includes a first storage chamber and a second storage chamber in the bottom
portion of the
container. The first storage chamber is defined by a portion of the Inner
surface of the first
sidewall and the inner surface of a portion of the gusset portion. The second
storage
chamber is defined by a portion of the inner surface of the second sidewall
and the inner
surface of a portion of the gusset portion. At least a first attachment
structure is positioned
proximate the top opening for mounting the top portion of the container and
for maintaining
the opening in the open position. At least a first restraining structure is
positioned proximate
the bottom portion for mounting the bottom portion of the container to limit
movement of the
lower portion of the container when the container is submerged in a fluid.
[0042) In accordance with another aspect of the invention, the outer surface
of the
gusset includes a surface for supporting the container when the support
section is placed
on a support. The chambers have bottom ends where at least one retaining
structure is
positioned.
[0043] In accordance with another aspect of the invention, a flexible-walled
container for
holding a food submerged in a fluid and contained in the container without
direct contact of
the food with the fluid is provided. Such container is automatically sealable
upon
submersion into a bath of fluid to seal from the ambient atmosphere the food
contained
therein.
[0044] In accordance with another aspect of the invention, a container for
storing a food
in a fluid bath is provided.
[0045] In accordance with another aspect of the invention, a container for
storing food
products in a hot fluid bath that is conveniently accessible by a user to
permit removal of
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the food products contained in the container is provided. The container is
mountable to a
rack that can be positioned at a work station so that the food can be used In
preparing a
food product at the work station.
[0046] In accordance with another aspect of the invention, a container is
provided for
storing a food product in a fluid bath that will automatically at least
substantially seal from
the ambient atmosphere by hydrostatic pressure of the fluid bath acting on the
container
after a user finishes removing a portion of a food product contained in the
container.
[0047] In accordance with another aspect of the invention, an apparatus is
provided for
storing a food product in a container that is submerged in a hot fluid bath
that is removable
from the hot fluid bath at one location and is transportable to a hot water
bath at a second
location.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
[0048] FIG. 1 is a perspective view of a main vat of the invention for holding
a plurality of
racks for use in performing the method of the invention;
[0049] FIG. 2 is a perspective view of the apparatus of the invention
positioned at a
work station for performing the method of the invention;
[0050] FIG. 3 is a perspective view of the rack and container showing food
placed in the
container for performing the method of the invention;
[0051] FIG. 4 is a perspective view of one embodiment of a container for
practicing the
method of the invention;
[0052] FIG. 5 is a side cross sectional elevation view illustrating the
sealing of food
product in the container and the rack submerged in a vat of liquid to practice
the method of
the invention;
[0053] FIG. 6 is a side cross sectional elevation view illustrating the
sealing of food
product in the container, with the container and rack submerged in a vat of
liquid, and the
bottom of the container secured to the rack by a clamp;
[0054] FIG. 7 is a side cross sectional elevation view of the rack and
container
positioned outside the vat;
[0055] FIG. 8 is a top plan view of the rack with a container mounted thereon,
showing
the interior of the container of FIG. 3;
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[0056] FIG. 9 is a top plan view of a sheet of material illustrating the fold
lines for folding
the sheet into a container for practicing the method of the invention;
[0057] FIG. 10 is a perspective view of another embodiment of a rack and a
container
for practicing the method of the invention;
[0058] FIG. 11 is a perspective view of the container of FIG 10;
[0059] FIG. 12 is a cross sectional side elevation view of the container and
rack of FIG.
placed in an empty vat; and
[0060] FIG. 13 is a cross sectional side elevation view of the container and
rack of FIG.
10 placed in a vat with a liquid bath, showing the container sealed by
hydrostatic pressure.
DETAILED DESCRIPTION OF THE INVENTION
[0061] Referring to the drawings in general, and in particular to FIG. 2,
there is
illustrated a food preparation work station 10 that includes a food
preparation work surface
12 for the preparation and assembly of meals. Positioned adjacent work surface
12 is a
food holding apparatus 14 for storing a food, or food product 16, such as, for
example,
those used In preparing meals sold in a fast-food restaurant. The apparatus 14
includes a
rack 18 for holding a flexible-walled container or bag 20 into which food
product 16 is
placed. Rack 18 and attached bag 20 holding food 16 are submerged in a fluid
bath 22.
The hydrostatic forces of bath 22 acting on the sidewalls of bag 20 collapse
and seal bag
from the ambient environment to maintain the organoleptic properties of food
16
contained therein, in this manner, food 16 is prevented from losing excessive
moisture
during holding periods that may extend for 10, 15, 20, 25, 30 minutes or more.
Typically,
the fluid of bath 22 will be water but any suitable fluid can be used as
desired, The fluid of
bath 22 can be heated in any suitable manner. For example, bath 22 may be
provided with
heat exchanging device 26 to maintain food product 16 at an elevated or a
reduced
temperature, e.g. greater or less than 72 F. Heat exchanging device 26 may be
an electric,
gas or otherwise powered heater or refrigeration device, and may be placed
outside or
within bath 22 to heat or cool bath 22 as desired. Preferably, bath 22 is
contained in a vat
24 situated in close proximity to work surface 12, such as, for example, being
recessed
within work surface 12. Thus, food 16 may be stored close at hand for periodic
and rapid
withdrawal as required in the preparation of a meal.
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[0062] Any other items 15a-15e necessary to prepare a desired food item, which
may
be a type of sandwich, may also be stored at work station 10. Such other items
may
typically include other food items, such as buns 15a and typical condiments
15b that are
added to the food item being prepared. Paper sheets 15c, serving spoon 15d,
tongs 15e
and other utensils can also be organized at work station 12 to increase
efficiency of food
preparation. High efficiency in preparing food is especially critical in quick-
service
restaurants during times of peak sales, such as breakfast, lunch and dinner.
[0063] Examples of cooked food products 16 that apparatus 14 may be used to
advantageously hold are scrambled eggs, sausage patties, sausage links,
grilled chicken
breasts, vegetables and the like. Maintaining bath 22 at a temperature In the
range of
150 F to 180 F typically results in a suitably warm food item for consumption
by the
customer. Generally speaking, a temperature above 150 F is desirable to
minimize
bacterial growth in bath 22 and food products 16 stored in bag 20.
Alternatively, in other
applications bath 22 may be cooled in any suitable manner, such as by a
suitable heat
exchanging device 26, or cooled by ice placed in bath 22 to reduce its
temperature.
[0064] Referring now to FIGS. 3-8, food holding apparatus 14 can be seen in
greater
detail. Rack 18 has a frame 28 that includes a bottom base 30, a top end 32
and side
supports, or columns 36. Frame 28 may also have handles 34 for convenient
grasping of
rack 18 during transport, and positioning and removing rack 18 from within vat
24. Frame
28 also may have bottom braces 38, column braces 40 and top braces 42, 44 to
provide
rigidity for frame 28. Rack 18 should have sufficient weight so that the
contents of bag 20
do not permit rack 18 to float in bath 22.
[0065] Frame 28 may additionally include a top mounting member 48 pivotably
mounted
to top brace 44. Mounting member 48 includes bag retaining rods 50, 52 each
having a
loop 54 at ends 58 to mount mounting member 48 to top brace 44. Loops 54 are
formed
with dimensions suitable to secure rods 50, 52 to top brace 44, while also
allowing
pivotable movement of rods 50, 52 about brace 44. The opposite ends 60 of rods
50, 52
may be provided with flat tip sections 62 for facilitating mounting bag 20
onto member 48.
Flat tip sections 62 extend to overlie top brace 42 to limit the downward
pivoting motion of
rods 50, 52. Rods 50, 52 may be yoked together by a yoke brace 64 so as to
cause rods
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50, 52 to pivot in unison. Secured to each of bottom braces 38 is a bag bottom
retaining rod
66 that may have a retaining ball 68 attached to the free end of each rod 66.
[0066] Bag 20 may be formed with a front sidewall 72 and a rear sidewall 74
that are
sealed together along seam 78 at the side edges 80 of bag 20. Bag 20 may also
include a.
bottom gusset 82 that is formed at the bottom 76 of bag 20. Gusset 82 has
gusset tabs 86
and 88 that may be spread apart to form an expanded bottom for bag 20 to
thereby
increase the capacity of bag 20. When gusset 82 is expanded, it also acts to
space apart
sidewalls 72, 74 to allow for more convenient access to the Interior 70 of the
bottom portion
76 of bag 20. Bag 20 may be formed from any suitable material, such as a
liquid
impervious flexible plastic material. Thus, bag 20 provides a watertight
container with
hollow interior 70 defined by the Inner surfaces 73, 75 of sidewalls 72, 74,
respectively, and
by the inner surface 77 of gusset 82.
[0067] Bag 20 may be provided with two sleeves 90 for mounting the top portion
91 of
bag 20 to frame 28 of rack 18. Top retaining sleeves 90 are formed adjacent
the top edges
92 of sidewalls 72, 74, such as by an inward or outward fold of each of
sidewalls 72, 74.
After folding over top edges 92, each of edges 92 may be secured to the inner
surface of its
respective sidewall 72 or 74, such as by heat sealing. For purposes explained
later in
greater detail, sleeves 90 may also include cut out sections, or voids 94 at
the top comers
95 of bag 20.
[0068] To mount bag 20 to frame 28, sleeves 90 are slipped over rods 50, 52.
During
the mounting of bag 20, rods 50, 52 can be pivoted upward to allow convenient
access to
tip sections 62 of rods 50, 52. Tip sections 62 facilitate insertion of rods
50, 52 into sleeves
90 in two ways. First, since rods 50, 52 are only braced at brace 64, rods 50,
52 may be
manually squeezed together, or spread apart, as necessary to align tip
sections 62 within
the opening to sleeves 90. Secondly, flat tip sections 62 have a flat and
reduced cross
section that facilitates the insertion of rods 50, 52 into the relatively flat
openings 96 of
sleeves 90.
[0069] It is noted that rods 50, 52 are preferably spaced approximately 2-1/2
inches
apart. This spreads apart sleeves 90 to provide an unobstructed opening 100 at
the top 98
of bag 20 for the placement and removal of food product 16 within bag 20.
Thus, utensils,
such as food tongs 15e and spoon 15d, may readily pass between rods 50, 52 and
into
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interior 70 of bag 20. Cut out sections 94 allow bag side edges 80 to extend
beyond and
beneath top braces 42, 44 to form an elongated generally rectangular shaped
access
opening 100 to bag interior 70 that is unobstructed between top braces 42 and
44.
[0070] Bag 20 is also secured to the bottom portion 99 of frame 28 to prevent
upward
buoyant movement of bottom portion 76 of bag 20 when placed In bath 22. In one
embodiment, bottom portion 76 is provided with bottom restraining sleeves 87
and 89.
Sleeves 87 and 89 may be formed between gusset tabs 86, 88 such as by heat
sealing
gusset tab 86 to gusset tab 88 at sections 102 and 104. When mounting bag 20
to frame
28, each of sleeves 87 and 89 are slipped over one of retaining balls 68 and
onto one of
bottom retaining rods 66. Cut out sections 106 at bottom comers 108 of gusset
tabs 86,
88, allow the bottom of side edge 80 to extend over and beyond base braces 38.
As best
illustrated In FIG. 8, this prevents bottom side edges 80 from bunching up at
braces 38 to
hinder access to bottom portion 76 of bag 20.
[0071] Referring now to FIG. 7, there is illustrated a food product 16
contained within
flexible bag 20 mounted on rack 18 prior to rack 18 being submerged in fluid
bath 22.
Sidewalls 72, 74 are held spaced apart at bag opening 100 by spaced apart rods
50, 52
positioned within top sleeves 90. Sidewalls 72, 74 depend downwardly from rods
50, 52 in
a spaced apart position. The sidewalls 72, 74 may also be maintained in a
spaced apart
position at bottom portion 76 of bag 20 by spreading out gusset 82 tab
sections 86, 88.
With sidewalls 72, 74 of bag 20 spaced apart at top portion 91 and bottom
portion 76, the
middle section 124 of bag 20 is also spaced apart to provide an open bag
interior 70 that is
advantageous for quick filling of food product 16.
[0072] FIG. 5 Illustrates rack 18 inserted in vat 24. It can be seen that bath
22 produces
hydrostatic forces that act upon the outer surfaces 128 of a submerged bag 20.
This force
collapses sidewalls 72, 74 together along a sealing section 130 above food 16.
Sidewalls
72, 74 may also collapse against individual pieces of food product 16. This
increases heat
transfer from bath 22 to food product 16 by increasing the surface area of
food product 16
that is directly adjacent hot water bath 22, separated only by bag 20. When
placed in bath
22, bottom sleeves 87, 89 act to restrain bag bottom portion 76 to limit the
upward
movement of bag 20 due to the buoyancy.
13
CA 02736673 2011-04-11
[0073] Thus, bag interior 70 containing food 16 is sealed or substantially
sealed from the
external environment to keep food product 16 from losing excessive moisture to
the
external atmosphere as it is stored for periodic withdrawal. Moisture In food
product 16 is
retained. In addition to maintaining the organoleptic properties, food product
16 can also
be kept warm (or cooled, if desired) for an extended period of time as it is
stored prior to
use in preparing food products with the stored food. If desired, the interior
surface or
surfaces of bag 20 may be textured or dimpled so that complete closure of bag
20 does not
occur, but rather a limited airspace Is provided at least in the area where
bag 20 is
otherwise sealed to the external atmosphere.
[0074] It can also be seen in FIG. 5 that when bag 20 is in the sealed state,
a trough-like
area 132 appears above sealed section 130. To remove food product 16, a meal
preparer
can place a utensil, such as tongs 15e, within trough 132. As tongs 15e are
moved
downward, sidewalls 72, 74 easily separate sealed section 130 to gain access
to food
product 16 for removal. Thus, food preparation efficiency is increased by
providing a supply
of food 16 stored on hand at work station 10 for periodic rapid withdrawal as
required for
use in assembling a meal.
[0075] It may also be advantageous to have a second or main water vat 138
(FIG. 1)
positioned at a remote location in a kitchen such as adjacent the food product
cooking
area. The second vat 138 may be similar to vat 24, except that It may be wider
to accept a
plurality of food racks 18. For example, four food racks 18 can be filled with
a food 16,
such as precooked sausage patties, and submerged in main hot water vat 138 to
provide a
ready supply of food product 16 stored in a plurality of racks. When the
supply of food
product 16 is depleted at work station 10, rack 18 can then be transported
from main vat
138 to a vat 24 at work station 10, or other similar work stations within the
restaurant.
[0076] FIGS. 10-13 illustrate another embodiment of the apparatus for storing
a food
product 16 that includes a modified frame 150 and a bag 152. Bag 152 is
similar to bag 20;
however, one difference is that bag 152 provides an alternate means for
securing the
bottom portion 154 of bag 152 to frame 150. Another difference is that bottom
portion 154
provides increased heat transfer between fluid bath 22 and the interior 158 of
bag 152,
particularly at the bottom portion 154 of bag 152. Bag 152 includes a front
sidewall 160
and a rear sidewall 162. Front sidewall 160 has a top end 164 and a bottom end
168, and
14
CA 02736673 2011-04-11
an inner surface 170 and outer surface 172. Rear sidewall 162 also has a top
end 173 and
a bottom end 174, and an inner surface 176 and an outer surface 178. Bag 152
has a
gusset 180 having a front gusset tab 182 and a rear gusset tab 184. The bottom
and 188
of front gusset tab 182 Is joined to the bottom end 168 of front sidewall 160,
and the bottom
end 190 of rear gusset tab 184 is joined to the bottom end 174 of rear
sidewall 16g. Unlike
gusset 82 of bag 20, gusset 180 ofbag 152 and gusset tabs 182 and 184 are not
joined
together to form sleeves 87, 89.
[0077] As described below, bag 152, like bag 20, may be formed from a single
sheet of
material. Bag 152 may also be formed by joining together Individual sheets by
any suitable
means such as heat sealing. Typically, bag 152 is heat sealed along margins
192 to seal
and/or reinforce the edges of bag 152, except for open end 194 of bag 152, as
shown in
FIG. 10.
[0078] Frame 150, like frame 28, has a base 30, columns 36, and top 32
including
mounting member 48. Frame 150 also has a bag support 198 attached to cross
braces 38.
Bag support 198 may include sides 200 and top 202. Frame 150 also includes a
plurality of
mounting members, or balls 196 attached to the frame base 30.
[0079] FIG. 10 best illustrates bag 152 mounted to frame 150. The sleeves 90
of bag
152 are positioned over mounting member 48 to mount the top portion 204 of bag
152.
The juncture 208 of front gusset tab 182 and rear gusset tab 184 is positioned
over bag
support top 202. Gusset tabs 182 and 184 depend downwardly to be positioned on
opposite sides of support top 202. Front and rear gusset tabs 182, 184 include
one or
more holes 210 adjacent bottom ends 188, 190, respectively. Holes 210
cooperate with
balls 196 to restrain bottom portion 154 of bag 152 to thereby prevent upward
buoyant
movement of bottom portion 154 of bag 152. Preferably, holes 210 are
positioned in the
lower margin 212, since lower margin 212 of bag 152 in an area of increased
strength, due
to the heat sealing of sidewalls 160,162 to gusset tabs 182, 184 respectively.
[0080] FIGS. 12 and 13 illustrate the increased heat transfer for bottom
portion 154 of
bag 152. Gusset tabs 182 and 184 are spaced apart along their entire length to
provide
greater surface area contact with bath 22. Also, gusset tabs 182, 184 form
chambers 218,
220, respectively, where food 16 may be located to be nearer to bath 22, as
compared to
CA 02736673 2011-04-11
bag 20. The spaced apart gusset tabs 182, 184 of bag 152 increase circulation
between
gusset tabs 182, 184 to further increase heat transfer to food 16.
[0081] Referring to FIG. 9, it is schematically illustrated how bag 20 or bag
152 may be
formed by folding a single sheet of material 110. Sheet 110 is folded to form
sidewalls 72,
74, gusset 82 and sleeves 90 of bag 20. The inner surface 112 of sheet 110 is
folded
inwardly along line 114 to form front sidewall 72, outwardly folded along line
116 to form
gusset 82, and inwardly folded along line 118 to form rear sidewall 74. Top
sleeves 90 are
formed by inward folds along lines 120. Alternatively, sheet 110 may be folded
outwardly
along lines 120a and 120b to form sleeves 90.
[0082] In a like manner, sheet 110 can be folded to form bag 152. The inner
surface 112
of sheet 110 is folded inwardly along line 114 to form front sidewall 160,
outwardly folded
along line 116 to form gusset 180, and inwardly folded along line 118 to form
rear sidewall
162. Top sleeves 90 are formed by inward, or alternatively outward, folds
along lines 120a
and 120b. Additionally, margins 192 may be heat sealed and provided with holes
210.
Bag 152 may also be provided with voids or cut out sections 222 to complete
bag 152.
[0083] In another embodiment of the invention, food holding apparatus 14 uses
alternate means to secure bag 20 to frame 28, or to secure bag 152 to frame
150. As
shown in FIG. 6, a clamp 134 is utilized to clamp bag 20 to frame 28. One or
more clamps
134 may be used at frame base 30, side support 36, and/or top 32. By using
clamps 134,
lower sleeves 87, 89 are not required for bag 20. Bag 20 could also be held
down by
placing a weight (not shown) in the bottom of bag 20, or attaching a weight to
the bottom of
bag 20. By using clamps 134 to clamp the top of bag 20 to rods 50, 52, upper
bag sleeves
90 could also be eliminated. Likewise, clamps 134 may be utilized in place of
holes 210
and/or sleeves 90 of bag 152 to mount bag 152 to frame 150.
[0084] Apparatus 14 of the present invention need not be limited to the use of
storing
food products at work station 12. Apparatus 14 may be situated at any other
desirable
location. For example, apparatus 14 may be located at a buffet table and used
to maintain
the freshness of the food product at a buffet serving table. Apparatus 14 may
also be
provided with a heating device 26 for a vat 24 positioned at a buffet table,
to heat or cool
bath 22 and food product 16.
16
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[0085] While the invention has been described with respect to certain
preferred
embodiments, as will be appreciated by those skilled in the art, it is to be
understood that
the invention is capable of numerous changes, modifications and rearrangements
and such
changes, modifications and rearrangements are intended to be covered by the
following
claims.
17
