Note: Descriptions are shown in the official language in which they were submitted.
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METHOD AND APPARATUS TO COOL FOOD
CONTACT MACHINES AND SURFACES
FIELD OF THE lNv~NllON
The present invention is related to cooling and
refrigeration methods and devices to cool surfaces of meat
cutting machines, food weighing scales, and food preparation
work surfaces so as to inhibit or significantly reduce
bacterial growth.
BACKGROUND OF THE INVENTION
The danger of bacterial infestation of food products
such as meat is well known. It is also known that bacteria
congregate and grow on meat handling surfaces such as meat
slicers, food weighing scales and food preparation work
surfaces. This also applies to other foods such as fish and
cheese. It is further known that refrigeration of food
inhibits the growth of bacteria.
OBJECTS OF THE INVENTION
It is therefore an object of the present invention to
reduce the temperature of food contact surfaces below ambient
temperature to inhibit bacterial growth and preferably to a
temperature equal to or below the bacteriostat temperature of
health and sanitary code standards for food preservation and
preparation.
It is also an object of the present invention to be able
to retrofit existing meat slicers and scales with this
cooling apparatus.
It is another object of the present invention to
optimally cool the surfaces of newly configured meat slicers
and scales.
It is yet another object of the present invention to
cool food preparation surfaces on tables, counter tops,
cabinets, work counters, special purpose food preparation
stations and on portable food preparation work surfaces.
It is a further object of the present invention to use
thermoelectric devices to produce the cooling effect.
It is another object of the present invention to use
cool air streams to reduce or eliminate condensation of
ambient humidity on these cooled surfaces.
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It is a further object of the present invention to rely
on existing refrigerated equipment to supply the cooling
energy required for these surface cooling efforts.
It is yet another object of the present invention to
provide a distribution system of conduit passageways within
the frame of a food handling device to maximize the
distribution of chilled temperature throughout.
It is yet another object of the present invention to
maximize the distribution of chilled air throughout the air
space within the vicinity of a food preparation surface of a
food preparation device.
It is yet another object to provide couplings for easy
attachment of chilled fluid and chilled air passageways
within food preparation devices.
It is yet another object of the present invention to
passively reduce humidity and odors in the vicinity of food
preparation devices.
It is yet another object of the present invention to
provide multiple ports in a refrigerated food display case to
transfer one or more cooling media therefrom to one or more
food slicers, weighing scales or food preparation surfaces.
It is yet another object of the present invention to
provide ports for the engagement of food slicers, scales,
food preparation devices and the like into the interior
cavity of a refrigerated delicatessen case, such that the
portion of the device that is inserted therein will be able
to absorb the chilled temperature of the refrigerated case
and transfer same through the use of the cooling medium to
the device to be chilled, which may be made more efficient by
use of optional fins as shown.
SUMMARY OF THE INVENTION
In keeping with these objects and others which may
become apparent, the present invention relates to methods and
refrigeration and cooling devices combined with machines such
3~ as meat slicers and scales to lower their surface
temperatures to inhibit bacterial growth. The present
invention also applies to the cooling of food preparation
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surfaces, such as tables, cabinets, work counters, special
purpose food preparation stations, and on portable food
preparation work surfaces.
This reduction in temperature is predetermined to be
sufficient to reduce the overall temperature of the slicer
body frame equal to, or below, the temperature that is
specified for refrigerated food storage. The reduction in
temperature may also be optionally predetermined to be any
other temperature below the ambient temperature, that may not
be as low as the temperature prescribed as suitable for
perishable food storage, but wherein the reduced temperature
in the areas where food comes in contact with the slicer is
sufficiently low enough to reduce the amount of bacteria that
grows on one or more slicer bodies and/or slicer blades or
areas of one or more food weighing scales that come in
contact with food, or the work surface areas of one or more
food preparation tables, such as described hereinbelow.
Bacteria grows on the slicer body or slicer blade due to
the meat juices and food debris deposited on the slicer
following the act of cutting or slicing meats and/or cheeses.
Bacteria also grows on the weighing scale after weighing of
food, if the food contacts the scale, and likewise on the
work surface when food is being prepared, such as in the act
of making sandwiches with sliced meats or cheeses. A number
of methods can be employed to accomplish the reduction in
temperature of the slicer frame, slicer blade, weighing scale
or other food preparation surface.
For example, a food slicer, weighing scale or other food
preparation surface, may be equipped with thermoelectric
cooling, wherein the frames of the food slicer, weighing
scale or food preparation surface are usually made of a
material, such as cast aluminum, which has good thermal
conductivity and lends itself to retrofitting with
thermoelectric modules that can be adhesively or mechanically
bonded by their cold plates to the various surfaces of the
food slicer, weighing scale or food preparation surface.
Food preparation work surfaces have food contact surfaces
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that are frequently fabricated from stainless steel which,
while not as conductive as aluminum, can be successfully
chilled. The base of the slicer, weighing scale or food
preparation surface, may preferably include a thermoelectric
S module thereon on a surface, such as the underside thereof.
With respect to a food slicer, the carriage of the slicer is
moved by an insulated handle for operator comfort. The
cutting blade of the food slicer, and its cutting carriage,
and the respective surfaces of the weighing scale or food
preparation surface, are cooled by one or more thermoelectric
modules, which may optionally include a plurality thereof,
such as three thermoelectric modules located on the blade
cover of the slicer.
Each cooler, such as a thermoelectric module, reduces
the surface temperature, of a food handling surface adjacent
to or on top of, the thermoelectric module, to a
predetermined temperature below which temperature the growth
of bacteria and other microorganisms is inhibited or
significantly reduced.
Optionally, when a sponge is used to periodically clean
the slicer blade by actually slicing it with the meat slicer,
another optional accessory to reduce bacterial growth on the
sponge is storage of the sponge in a cooled compartment with
its own thermoelectric module, or other source or supply of
cooling. The cooling compartment may also be used to store
other commonly used food preparation utensils, such as a trim
knife.
An angled trough preferably encircles the base of the
slicing machine and collects humid condensate to be
discarded.
The humid condensate is also removed by a conduit, such
as a hose, that drips directly into a collection drain.
The thermoelectric module preferably includes one or
more layers, such as three layers. Optionally, it can also
have a pancake fan as a fourth layer. A cooling plate of the
thermoelectric module is cooled by supplying electrical
power, such as, for example, direct current, to a
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thermoelectric layer which draws heat from the cooling plate
to a hot finned plate.
In connection with the thermoelectric module, an
enlarged heat sink or finned heat exchanger may be used to
dissipate the heat passively to ambient air by natural
convection. An optional small flat fan unit can draw ambient
air and discharges heated air peripherally through fins. The
optional fan insulates personnel using the device from a hot
plate and enhances the efficiency of the thermoelectric
module. In one embodiment, one or more thermoelectric
modules used on the slicing machine, weighing scale or food
preparation surface are wired in parallel to an electrical
power supply, such as, for example, a direct current low
voltage power supply, which may be remotely located or placed
lS under or adjacent to the meat slicer, weighing scale or food
preparation surface. Furthermore, a built-in power supply
compartment and switch may be optionally provided.
The thermoelectric module may also act as a bacteriostat
or microbial reducer for different types of meat slicers,
such as to cool a spiked meat cutting plate with upwardly
extending meat spikes. In this embodiment, a cold plate of
the thermoelectric module is attached by bonding or otherwise
to a base plate, to cool the spikes by conduction. The
upwardly extending meat spikes must be cooled, since the
spikes contact a food item, such as a piece of meat.
In the embodiment for a typical meat weighing scale,
having a base and a food platform, the scale uses a
thermoelectric module to cool the food contact surface by
conduction. While this embodiment can be used to retrofit
some scales, a predetermined distance must be provided
between the thermoelectric module and the base.
When applied to a conventional scale, the cooling
accessory may be a separate cooling unit providing cool air
streams to the scale. The separate cooling accessory may use
either thermoelectric modules such as, for example, solid
state thermoelectric modules, or a conventional vapor
compression refrigeration system to provide a supply of cool
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air, or it may draw cool air from the interior of a nearby
refrigerated case.
In one particular embodiment, ambient air is drawn
through one or more intake vents and is cooled within the
unit. The cool air streams are then discharged respectively
through outlets, such as one or more adjustable outlet
nozzles, so that they impinge on the top surface and
underside of the food weighing platform of the scale.
Additional ambient air may be drawn through vents to cool the
condenser of a conventional refrigeration apparatus or the
hot plates of thermoelectric modules. The heated air may be
then discharged through outlets, such as outlet vents on top
of the coolin~ unit.
Therefore, slow streams of cooled air cool the food
contact surface of the weighing platform of a weighing scale.
The use of cooled air streams also eliminates or minimizes
any tendency to form humid condensate, such as sweated
droplets, on the cooled surfaces since ambient humid air is
removed from contact with the cooled surfaces.
In a further embodiment for a ~eat slicer, a conduit,
such as a flexible hose, supplies cool air from a remote
source at a slight pressure. The sources of this cooled air
may be a dedicated refrigeration unit in the base of the meat
slicer itself, or a refrigeration unit within the stand upon
which the meat slicer resides. Moreover, the sources of this
cooled air may also be a separate heat exchanger placed
inside an under cabinet cooler to transfer the lower
temperature which resides in the refrigerated cabinet into
the air which is circulated through the heat transfer device,
without, in this case, evacuating the air in the cabinet, or
a ~lower fan placed inside of the refrigerated space of a
typical refrigerated case, such as the type found in a
delicatessen or supermarket. The same blower fan may be
utilized to pull chilled air from the interior of a
refrigerated under counter cabinet, such as the type shown in
several embodiments herein. The sources of the cooled air may
also be a suction fan mounted under the slicer base, which
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also pulls cool air from the interior of a typical
refrigerated case at a delicatessen or supermarket. The
slicer motor may be designed to include a vacuum draft fan
blade to pull cold air inside the slicer housing.
In the embodiment with a conduit, the base of the meat
slicer is sealed to provide a pressurized cavity for entry of
the cooled air. The conduit conveys cooled air from the
housing cavity to a further conduit, such as a plenum, which
is custom fitted around the parts of the slicer contacting
the food, such as the rotating blade or the body under the
blade.
The slow stream of cool air is directed further through
outlets such as nozzles or vent outlets over the blade, the
base extension under the blade and the carriage surfaces
cooling these to a desired temperature. The frame of the
meat slicer is cooled by convection from the cool air within.
For embodiments with one or more work stations, such as
a cabinet with one or more cooled work surface pads, such as,
for example, three, by using appropriately sized
thermoelectric modules whose cold plate is attached to an
underside of each work surface pad, the cooling is easily
accomplished. An optional exhaust fan and one or more inlet
vents can be used. The vents are used to exhaust the heat
produced by the one or more thermoelectric modules inside of
the cabinet comprising the one or more work station
embodiment.
In this one or more work station embodiment, a switch
preferably controls the power to the power supply, such as
direct current, of each of the thermoelectric modules.
Optionally, to minimize sweating of humid condensate, a
source of cool air may be provided to slowly move through
vents over the surface of each of the work station pads. In
this one or more work station embodiment, the cabinet may
house a refrigerated space and the side walls and counter top
around the cooled work pads may be insulated. Preferably, a
heat exchanger in the refrigerated space is used to supply
cool dry air to the vents through a manifold. Optionally, a
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blower pulls ambient air throug~ various intake means, such
as sealing louvers, into the heat exchanger, where it is
cooled and dehumidified and discharged under slight pressure
to the manifold. Any condensate is discharged from the heat
exchanger through a conduit which is then conveyed to an
outlet collector, such as a drain.
Also with respect to this one or more work station
embodiment, the underside of each of the work station pads
may be cooled by impingement of cold ambient air inside the
cabinet, as moved by moving means, such as blowers or fans,
which are operated by switches. Preferably, insulated covers
are provided for the cooled work surface pads, to minimize
heat loss through the thermally conductive work pad material
during periods of non use.
In several embodiments of the present invention, cold
air streams blow over food contact surfaces. For example, as
noted above, a scale may be connected by a conduit to a
separate cooling accessory, or a meat slicer may use an
external cool air source. Likewise, a refrigerated case can
be modified to provide an easy connection for transferring
cold air from the interior of the refrigerated case to a food
handling device.
Likewise, the refrigeration case manufacturer can
provide a port or easy connection where the food preparation
device or work surface can access cool air from the interior
of the refrigerated case.
However, since it is not desirable to increase exposure
of food items to airborne bacteria, high efficiency
particulate filter (HEPA) elements are preferably fitted
either to the inlet or to the outlet vents of the cold air
handlers. Therefore, by blanketing the areas with filtered
cool air, the effect is a reduction of exposure of food items
to airborne bacteria, since the normal ambient air with
typical bacteria counts is generally excluded from the
immediate affected region. It is understood that the
manufacturers of the refrigerated food display cases may
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increase the cooling capacity of their cases to accommodate
several of the embodiments of the present invention.
In a further alternate embodiment for a meat scale with
a finned platform, the scale has a top surface that is not
blanketed with cooling air, although cool air is used as the
platform cooling medium. In this case, an air filter is not
required since air only impinges the undersurface of the
platform and the air exhausts at the distal end of the
platform after absorbing heat from one or more fins that are
part of the underside of the platform, which may be typically
a cast or extruded metal platform.
In this finned embodiment, a separate source of cool air
has an outlet, such as an adjustable outlet vent. Cool air
is provided either by a thermoelectric module, by a
conventional refrigeration unit or by a weighted outlet
enclosure for an externally generated diverted supply of cool
air, such as from a refrigerated case. In this finned
embodiment, a diverter means, such as an extension of the
platform of the scale, channels the air to a proximal end of
the underside of the scale platform, where the air
communicates with the one or more fins under the scale
platform. Optionally, an insulated cover fits over the top
of the platform in humid environments to limit any condensate
from forming on the top of the scale platform surface during
periods of non-use. Other insulated covers can be used to
insulate the cold surfaces of the aforementioned embodiments
for meat cutters or multiple work zones.
The desired location for the contact of cool air or the
thermoelectric device, or devices, since more than one can be
utilized on a single slicer installation, scale installation
or food preparation surface, is determined by the style of
the slicer and the amount of motor heat that is generated by
that particular model of slicer, by the ambient temperature,
and by the desire to reduce the temperature in those areas of
the slicer that come in contact with food.
In further embodiments, conduit passageways may be
provided within the frame of the food slicer, weighing scale
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or food preparation surface. The conduits may be filled with
a cooling medium, such as water or other liquid non-toxic,
anti-bacterial antifreeze-type coolant, and may be annexed to
a coil with an adjacent refrigerated delicatessen case,
wherein the coil absorbs cooled temperature to cool the
cooling medium within the conduits. Optional fans or fins
may be employed to facilitate the movement of chilled air and
transfer of cooling from the chilled air into the cooling
medium within the conduits.
In a further embodiment, the cooling medium may be
cooled air drawn through one or more conduit passageways,
from an adjacent refrigerator or refrigerated deli case or
refrigerated slicer, weighing scale or food preparation
device mounting stand or other refrigerated mounting stand
holding a food handling device, to yet another food handling
device.
For ease of attachment, quick disconnect couplings, ball
check valves and leak monitors can be attached to the
conduits. Furthermore, for a food slicer, the blade shroud
may be provided with cooling medium conduit passageways, to
maintain the air around the slicer blade in a desired chilled
condition.
Furthermore, to enable a user to know if the sources of
cooling medium are working properly, indicators of low
coolant level and/or excessively high temperature level
warning systems may be added, so that the devices being
cooled, such as a food slicer, food weighing scale or food
preparation work surface, may be shut down if an aberrant
condition occurs, such as an excessively elevated temperature
or an excessively low coolant level occurs. In the case of a
work preparation surface, an indicator light can be used to
warn the user of an excessively high temperature of the food
preparation work surface.
Moreover, any cooled air passageways of the present
invention may be optionally provided with filters containing
clinoptilite, a naturally occurring silicate material, to
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lower humidity and reduce odors. Such filters may be
provided wherever chilled air flows.
Any number of a combination of one or more food slicers,
weighing scales or food preparation surfaces can be connected
to a single source of a cooling medium, such as refrigerated
delicatessen food display case. The cooling medium, which may
be a non-toxic, anti-bacterial antifreeze type coolant,
cooled water or a source of cooled air, may be applied
singularly or in combination to the one or more food slicers,
weighing scales or food preparation surfaces.
Since human beings operate manual slicers and interact
with automatic slicers, it is desirable to provide an
insulated handle so that the employee will not be subjected
to the cold temperature of the frame. Likewise the frame can
be designed to provide for the elimination or control of
moisture formed by condensation on the cold frame of the
slicer.
Furthermore, since it is possible that slicers may be
manufactured from material other than aluminum, it should be
recognized that the principles of temperature reduction that
are described herein can be applied to stainless steel,
plastic, and chrome plated materials as well. Other food
processing equipment, such as a weighing scale, or weighing
and labeling scales, can be likewise modified in design or as
retrofit packages to provide the same benefits and features
described above.
BRIEF DESCRIPTION OF THE DRAWINGS
The present invention can best be described in
conjunction with the accompanying drawings, in which:
Figure 1 is an isometric view of an embodiment of the
present invention for a surface cooler for food contact
surfaces of a meat slicer, shown with thermoelectric cooling;
Figure 2 is a rear view of the surface cooler for food
contact surfaces of the meat slicer with thermoelectric
cooling as in Figure 1;
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Figure 3 is a side view of one style of a thermoelectric
cooling module used as a surface cooler for food contact
surfaces of a meat slicer, as in Figure 1;
Figure 4 is a side elevational view of a first alternate
embodiment for a thermoelectric cooling module for a surface
cooler for food contact surfaces for a meat cutting surface
with upwardly extending spikes;
Figure 5 is a front view of a second alternate
embodiment for a surface cooler for food contact surfaces of
a food scale, shown with thermoelectric cooling;
Figure 6 is a front view of a third alternate embodiment
for a surface cooler for food contact surfaces for a scale,
shown with a separate cooling accessory;
Figure 7 is an isometric view of a fourth alternate
embodiment for a surface cooler for food contact surfaces for
a meat slicer, shown using an external cool air source;
Figure 8 is an isometric view of a fifth alternate
embodiment for a surface cooler for food contact surfaces for
a cabinet with a plurality of cold work zones, shown with
optional air venting;
Figure 9 is a front internal view in partial cross
section of a sixth alternate embodiment;
Figure 10 is a front view of a seventh embodiment for a
surface cooler for food contact surfaces for a finned
platform scale;
Figure 11 is a side view of the seventh embodiment for a
surface cooler for food contact surfaces for a finned
platform scale;
Figure 12 is a perspective view in cut away of an eighth
embodiment for a portable food preparation work station;
Figure 13 is a perspective view in cut away of a ninth
embodiment for a portable food preparation work station;
Figure 14 is a perspective view of a tenth embodiment
for a food slicer with a mounting stand and source of
refrigeration therein;
Figure 15 is a perspective view of the food slicer as in
Figure 14, showing the seal utilized therewith;
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Figure 16 is a perspective view of an eleventh
embodiment of the present invention, wherein cooling medium-
filled conduit passageways are provided within the frame of a
meat slicer;
Figure 17 is a cross sectional view thereof, taken along
line A-A of Figure 16, wherein the cooling medium conduit
size includes a cross section size which is larger for use
with chilled air as a cooling medium and wherein further the
cooling medium conduit size includes cross sectional diameter
which is relatively small for use with liquid coolant. For
example, the liquid coolant passageway size could be 3/8 inch
diameter (internal diameter) tubing and the air passageway
size could be one square inch. Both are dependent upon the
size of the device to be cooled, the number of devices to be
cooled and the desired flow rate of the air or liquid coolant
cooling medium;
Figure 18 is a perspective view of a twelfth embodiment
of a heat conversion device for use in conjunction with a
refrigerated deli case or similar device. This embodiment is
shown with an optional finned coil and water pump added to
facilitate the movement of chilled air and transfer of
cooling, from the chilled air into the cooling medium within
the conduits, which is transported to the intended device to
be cooled;
Figure 19 is a perspective view of a thirteenth
embodiment for a food slicer stand with a sealed fan/blower
in a base therein to push chilled air upward to the food
slicer;
Figure 20 is a perspective view thereof with auxiliary
heat exhaust ports within the portable heat exchanger, or
self contained refrigeration system, food slicer, weighing
scale or food preparation work surface mounting stand;
Figure 21 is a perspective view of a fourteenth
embodiment of the present invention for a food slicer with
heat exhaust ports therein;
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Figure 22A is a close up perspective view of quick
disconnect couplings used optionally in the present
invention;
Figure 22B is a close up side sectional view of a ball
check valve used optionally in the present invention;
Figure 23 is a fifteenth embodiment of the present
invention with a seal provided between a food slicer and a
mounting stand;
Figure 24 is a perspective view of a sixteenth
embodiment for a stand for multiple food slicers;
Figure 25 is a perspective view of a food slicer blade
shroud with a liquid or air cooling medium conduit passageway
provided therein;
Figure 26 is a perspective view of a sixteenth
embodiment for a refrigerated case with cooling medium
conduit ports therein;
Figure 27 is a perspective view of a seventeenth
embodiment for a stand-alone food preparation surface unit,
with the arrows showing the flow of a cooling medium
therethrough;
Figure 27A is a top plan view of a fourteenth embodiment
for a multi-hookup work station showing a food slicer and a
chilled food preparation surface;
Figure 27B is a top plan view of a fifteenth embodiment
for a multi-hookup work station showing two food slicers;
Figure 28 is a close-up detail perspective view of a
sixteenth embodiment for an air pump portion used to direct
cooled air from a refrigerated food display delicatessen
case;
Figure 28A is a perspective view of a seventeenth
embodiment for two food slicers connected to a common conduit
for passage of a cooling medium therethrough;
Figure 29 is a cross sectional view of an eighteenth
embodiment for a chilled air trunk line for use with multiple
work stations;
Figure 29A is a perspective view of a food slicer
cabinet shown with its own source for generating chilled air,
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such as by utilizing a compressor driven refrigeration
system, and a hookup to the chilled air trunk line of Figure
29;
Figure 30 is a perspective view of a nineteenth
embodiment for a stand-alone food preparation surface shown
with conduits for introduction and exiting of a cooling
medium therethrough, wherein further an optional air or water
pump is provided;
Figure 31 is a perspective view of a twentieth
embodiment for a refrigerated food display delicatessen case,
shown with a weighing scale connected to a cooling medium
therefrom;
Figure 3lA is a close up perspective view of the
weighing scale of the refrigerated food display delicatessen
case of Figure 31;
Figure 32 is a cross sectional view of a twenty first
embodiment for a chilled liquid trunk line for use with
multiple work stations; and,
Figure 32A is a perspective view of a food slicer
cabinet with its own source for generating chilled liquid,
such as by utilizing a compressor driven refrigeration
system, and also shown with a chilled liquid inlet and outlet
lines an a hookup to the chilled liquid trunk line of Fi~ure
32.
DETAILED DESCRIPTION OF THE DRAWINGS
Figure 1 shows meat slicer 1 with a surface cooler for
food contact surfaces, such as thermoelectric module 9,
wherein cooling is accomplished with thermoelectric cooling.
The frames of meat slicers, such as meat slicer 1, are
usually made of cast aluminum. This material has good
thermal conductivity and lends itself to retrofitting with
thermoelectric modules 9 that can be adhesively or
mechanically bonded by their cold plates to the various
surfaces of meat slicer 1. Likewise, in a new model design
the cold plates can be cast into the slicer frame. For
example, in Figure 1, base 2 of meat slicer 1 is shown with a
thermoelectric module 9. Slicing carriage 3 is moved by
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insulated handle 8 for operator comfort. More than one
thermoelectric module 9 may be employed. For example, Figure
1 shows meat slicer 1 with a plurality of thermoelectric
modules 9, such as two modules 9.
In one embodiment, blade 4 of meat slicer 1 is cooled by
its proximity to one or more thermoelectric modules, which
directly cool cutting extension 5 and blade housing 12, as
shown in Figure 1 and Figure 2. Cutting blade 4 is shown
being cooled by its proximity to three thermoelectric modules
9 on the back side of the blade cover above motor 10 and
above and beside transmission housing 11. Bacteria
especially tend to grow on blade 4 itself due to exposure and
contact with food, such as meat juices of meat being cut.
Sponge 7 is used to periodically clean blade 4 by actually
slicing away a portion of sponge 7 with blade 4 of meat
slicer 1. Therefore, an optional accessory to reduce
bacterial growth on sponge 7 is to store sponge 7 in cooled
compartment 6 with its own separate thermoelectric module 9.
Since the ambient environment may have relatively high
humidity, the cooled surfaces of meat slicer 1 may tend to
sweat as the moisture in the air condenses. Therefore a
condensate collector, which may be provided, such as angled
trough 13, encircles base 2 of meat slicer 1 and collects
condensate 14 in a single location, where condensate 14 can
be collected in a container, such as a transparent container,
and be periodically discarded.
Condensate 14 can also be con~eyed by a conduit, such as
a hose, that drips directly into a drain or into the drain
system that is part of many refrigerated cases.
Figure 3 shows a typical thermoelectric module 9 of the
surface cooler for food contact surfaces as in Figure 1.
Thermoelectric module 9 includes preferably one or more
layers with or without a pancake fan 18 as an additional
layer. Cold plate 15 of thermoelectric module 9 is cooled by
supplying electrical power, such as, for example, direct
current, to thermoelectric layer 16, which draws heat from
cold plate 15 to hot finned plate 17. In some applications,
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17
an enlarged heat sink or finned heat exchanger can be used to
dissipate the heat passively to ambient air by natural
convection. However, in this application, small flat fan
unit 18 draws ambient air 19 and discharges heated air
peripherally through fins of finned plate 17. Fan 18
insulates personnel using the device from finned plate 17 and
enhances the efficiency of thermoelectric module 9.
Preferably, thermoelectric units 9 used on slicing machine l
are preferably wired in parallel to a power supply, such as a
direct current low voltage power supply, which may be
remotely located or placed under or adjacent to meat slicer
1. In an alternate embodiment for a cooled meat cutter, a
built-in power supply compartment and switch are provided.
Figure 4 shows an embodiment for a cooler for food
contact s~rfaces of a meat cutter with a spiked plate,
showing thermoelectric module 9 being used to cool spiked
plate 26 with meat spikes 25. In the embodiment shown in
Figure 4, cold plate 15 of thermoelectric module 9 is bonded
to spiked base plate 26. It is important to cool meat spikes
25, since meat spikes 25 are in most intimate contact with
the food item, such as a slab or piece of meat. Spikes 25
themselves are cooled by conduction. It should be recognized
that special thermoelectric modules may have to be provided
to meet the requirements of the food service industry.
Figure 5 shows a typical food weighing scale 30 with
base 31 and food platform 32. Thermoelectric module 9 is
used on the underside of platform 32 of scale 30 to cool the
food contact surface by conduction. While this arrangement
can be used to retrofit some scales, predetermined distance
"x" must be adequate to provide clearance for thermoelectric
module 9 at the highest rated item weight on scale 30. Also,
the tare adjustment must have sufficient range to compensate
for the weight of thermoelectric module 9.
Figure 6 shows a conventional scale 30, upon a support
surface 35, next to a separate cooling accessory 36. Cooling
accessory unit 36 may use one or more solid state
thermoelectric modules 9, or a conventional vapor compression
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refrigeration system, or a source of cooled air, such is
found in the interior of a refrigerated delicatessen case, to
provide a supply of cool air. In the embodiment shown in
Figure 6, ambient air 42 is drawn through one or more intake
vents 41 and is cooled within cooling accessory unit 36.
Cool air streams 39 and 40 are then discharged respectively
through outlets, such as adjustable outlet nozzles 37 and 38,
so that cool air streams 39 and 40 impinge on the top surface
and underside of food weighing platform 32 of scale 30.
Additional ambient air 42 is drawn through vents 41 to cool
the condenser of a conventional refrigeration apparatus or
the hot plates of thermoelectric units, such as
thermoelectric units 9. Heated air 43 is then discharged
through outlet vents on a top surface of cooling accessory
unit 36. In this manner, slow streams 39 of cooled air cool
the food contact surface of weighing platform 32 of weighing
scale 30, without modifying weighing scale 30. The use of
cooled air streams 39, 40 also eliminates or minimizes any
tendency to form condensate (i.e. sweat) on the cooled
surfaces of food support platform 32, since ambient humid air
is "washed away" from contact with the cooled surface of food
support platform 32. Figure 7 shows an alternate embodiment
for a cooler for food contact surfaces of meat slicing
machine 1, with flexible hose 45 supplying cool air from a
remote source at a slight pressure. The sources of this
cooled air may be a dedicated refrigeration unit in the base
of the meat slicer 1 itself or in the stand or cabinet it
resides on, or a heat exchanger placed inside and under
cabinet cooler, or in a typical refrigerated case at a
delicatessen or supermarket, or cool air pushed or pulled
from the interior of a refrigerated case. In this
embodiment, base 2 of slicing machine 1 is sealed, thus
providing a pressurized cavity. First further conduit 46
conveys cooled air from the housing cavity to second further
conduit 47, such as a plenum, which is custom fitted around
blade 4 and extension 5 of slicing machine 1. Directed
outlets 48, such as nozzles or vent outlets, direct a slow
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19
stream 49 of cooled air over blade 4, extension 5 and
carriage surfaces 3 of slicing machine 1, thereby cooling
these to the desired temperature. The frame itself of
slicing machine 1 is cooled by convection from the cool air
within.
Figure 8 shows another embodiment for a cooler for food
contact surfaces of food support device 55, such as a
cabinet, with one or more, such as three, of cooled work
surface pads 56. Food support device 55 can also be a table
top with no cabinet underneath. By using appropriately sized
thermoelectric modules, each of whose cold plate is attached
to the underside of each pad 56 of food support device 55,
the cooling is easily accomplished. A small exhaust fan and
inlet vents can be used to exhaust the heat produced by
thermoelectric modules inside food support device 55.
Preferably, switch 58 controls the power to the
electrical power supply, such as a direct current power
supply, of the thermoelectric units (not shown). To minimize
sweating, an optional source of cool dry air 59 can be slowly
moved through vents 57 over the surface of pads 56.
Figure 9 is an internal view of an alternate embodiment
of food support device 55 shown in the previous Figure 8. In
this embodiment, food support device 55 houses a refrigerated
space and the side walls and counter top around cooled work
pads 56 are insulated by insulation 60. Heat exchanger 63 in
the refrigerated space is used to supply cool air to vents 57
through manifold 66. Blower 65 pulls ambient air 62 through
sealing louvers 61 into heat exchanger 63, where air 62 is
cooled, dehumidified and discharged under slight pressure to
manifold 66. Condensate is discharged from heat exchanger 63
through conduit 64, which is then conveyed to a collector,
such as a drain. The underside of each pad 56 is cooled by
impingement of cold ambient air inside food support device 55
is moved by fans 67. Insulated covers 68 are provided for
cooled work surface pads 56 to minimize heat loss through the
each thermally conductive work pad 56 during periods of non
use. Switch 58 operates blower 65 and fans 67.
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In several embodiments, optional cold air streams are
shown blowing over food contact surfaces. This includes
Figure 6 showing a scale with a separate cooling accessory, a
meat slicer in Figure 7 using an external cool air source,
and the cooled work zones of Figures 8 and 9.
Since it is not desirable to increase exposure of food
items to airborne bacteria, high efficiency particulate
filter (HEPA) elements may be preferably fitted either to the
inlet or to the outlet vents of the cold air handlers (not
shown). In this manner, by blanketing the areas with
filtered cool air, the effect is a reduction of exposure of
food items to airborne bacteria, since the normal ambient air
with typical bacteria counts is generally excluded from the
immediate region.
Figure 10 shows a front view of a scale 70 with a finned
platform 71. This alternate embodiment, also shown in a side
view in Figure 11, has a top surface that is not blanketed
with cooling air, although cool air is used as the cooling
medium for platform 71. In this case, an air filter is not
required since air 76 just impinges the undersurface of
platform 71 and exhausts at the distal end 77 after absorbing
heat from fins 73 that are part of the cast or extruded metal
platform 71. Supports 72 are used to attach the platform 71
to weighing scale 70. A separate source of cool air 74 has
adjustable outlet vent 75. This may be thermoelectric module
9, or conventional refrigeration unit or simply a weighted
outlet enclosure for an externally generated supply of cool
air, such as from the interior of a refrigerated case.
Extension 78 of platform 71 helps to channel air 76 to the
underside of platform 71 where it communicates with fins 73.
An insulated cover 77 that fits over the top of platform 71
may be used in humid environments to limit any condensate
from forming on the top surface of platform 71 during periods
of non-use. This same technique of using insulated covers
can be used to advantage on the other equipment, such as cold
surfaces such for the meat cutters or work zones.
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Figure 12 is an embodiment of a portable food
preparation work station 80 that utilizes one thermoelectric
module 89 for cooling of the upper food work surface area 81.
Air is drawn into a hollow interior of food preparation work
station 80 in the direction indicated by arrows "AA", is
exposed to thermoelectric module 89 and exits food
preparation work surface 81 in the direction indicated by
arrows "BB". In this embodiment the thermoelectric module 89
does utilize a cooling fan 82. The upper half 83 of the
enclosure can be removed for access to the electrical
components. The upper lid structure slides over the bottom
pan structure 84 with a water tight seal filling the space
between the two structures. In another embodiment the entire
base assembly can be constructed as a large heat sink with
fins that allow the heat generated by the thermoelectric
module to be dissipated by convention and conduction. It is
contemplated that multiple thermoelectric modules can be
utilized and the entire box could be made water tight without
need for a cooling fan that would exhaust the heat generated
by the thermoelectric module to the outside.
As also shown in Figure 12, upper work surface area 81
of food preparation work station 80 is a flat, continuous,
horizontal work surface, which, to aid in manual slicing,
folding and wrapping, etc. of food is unencumbered by an
upwardly extending walls extending above upper work surface
area 81. The presence of any upwardly walls would create an
undesirable channel of recess, the walls of which would
interface with the user's use of hand tools, and the user's
manipulation of food thereon.
Figure 13 is an embodiment of a portable food
preparation work station 90 that utilizes cool air as pulled
from the interior area of a refrigerated case into conduit 93
and then into work station 90. The upper half 91 of the
enclosure 90 can be removed for access to the interior
components, such as the suction fan 92. The upper lid
structure 91 slides over the bottom pan structure 94 with a
water tight seal 95 filling the space between the two
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structures 91, 94. Bottom pan structure 94 is manufactured
from a non-conductive material so as to minimize the
potential for condensation forming on the outer walls of the
structure 90. This also serves to conserve the cooling
energy needed to cool the upper surface of upper lid
structure 91. Air is drawn into a hollow interior of food
preparation work station 90 in the direction indicated by
arrows "CC" (from the interior of a refrigerated case, such
as refrigerated case 1001 in Figure 26) through entrance
conduit 93, is then directed through fins 99, to cool upper
half 91 of food preparation work surface work station 90 and
exits food preparation work surface work station 90 in the
direction indicated by arrows "DD".
Figure 14 is an embodiment of a single slicer mounting
stand 100 that contains its own source of refrigeration. In
this embodiment the meat slicer 101 sits on top of a cabinet
style enclosure 102 that has its own seal 103 around the
upper lip to engage the base of the slicer 101 such that
there now exists an air tight seal between the slicer 101 and
the cabinet 102. This allows the refrigerated air that is
produced by the refrigeration equipment mounted inside of the
cabinet 102 to be pushed or pulled into contact with the
underside of the slicer 101 such that the slicer frame can be
cooled, as noted before in the description of the embodiment
shown in Figure 7 and wherein a slicer is modified to
include air passageways for cooled air therethrough. In this
embodiment of Figure 14, a single slicer frame is shown
residing on the cabinet 102. Multiple slicers 101 can also
be located on a single mounting stand 102 and mounting stand
102 can optionally also provide storage of a slicer sponge
and can store food preparation utensils, such as a trim
knife.
Figure 15 provides a view of seal 103 that may be
utilized between the slicer 101 and the slicer mounting
cabinet stand 102. Optionally, a heat exchanger can also be
mounted in a cabinet style enclosure 102 and the slicer or
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slicers can work in concert with an existing refrigeration
case (not shown).
Figures 16 and 17 reflect modifications of cooling
medium conduit passageways 202 within an existing manual or
automatic food slicer 201, such as a meat and cheese slicer
or incorporation into a newly designed meat and cheese
slicer, such that the addition of, or attachment to, or
mounting on top of a subframe, of passageway 202, brings
about a temperature reduction to the slicer 201 itself. The
cooling medium conduit size includes a cross section diameter
which is larger for use with chilled air as a cooling medium
and wherein further the cooling medium conduit size includes
cross sectional diameter which is relatively small for use
with liquid coolant. For example, the liquid coolant
passageway size could be 3/8 inch diameter (internal
diameter) tubing and the air passageway size could be one
square inch. Both are dependent upon the size of the device
to be cooled, the number of devices to be cooled and the
desired flow rate of the chilled air or liquid coolant to be
used as the cooling medium.
This reduction in temperature is sufficient to reduce
the overall temperature of the slicer body frame 203 and the
slicer blade 204 itself, equal to or below the temperature
that is specified for refrigerated food storage or at any
other temperature below the ambient temperature. Such
temperature may not be as low as the temperature prescribed
as suitable of perishable food sto~age but such reduced
temperature in the areas where food comes in contact with the
slicer is sufficiently low enough to reduce the amount of
bacteria that grows on the slicer body 203 and the slicer
blade 204 or upon areas of a food weighing scale (not shown)
that come in contact with food, or the work surface area of a
food preparation table such as the type is described herein.
As noted before, bacteria grows on the slicer body 202
and slicer blade 204, or upon a weighing scale platform, or
upon the surface of a food service work top, due to the meat
juices and food debris deposited on the slicer 201 following
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24
the act of cutting or slicing meats and or cheeses, or on the
scale after weighing if the food contacts the scale and
likewise on the work surface when food is being prepared,
such as making sandwiches with sliced meats or cheeses. A
number of methods can be employed to accomplish the
reduction in temperature of the slicer frame, and slicer
blade.
For example, as shown in Figure 16 and 17, one method is
the use of liquid tight passageways 202 which are part of
the equipment or device to be cooled, which when a cooling
medium, such as water, or a non-toxic, anti-bacterial
antifreeze type coolant, is pumped or otherwise conveyed
through passageway 202, to provide the transfer of cooling to
the slicer 201, scale, work top, or other equipment to be
cooled.
As shown in Figure 17, when viewed in cross section,
along line A-A of Figure 16, the diameter of the passageway
depends on whether the cooling medium is air or a liquid non-
toxic, antibacterial antifreeze type coolant.
For example, the cooling medium conduit size includes a
cross section diameter which is larger for use with chilled
air as a cooling medium and wherein further the cooling
medium conduit size includes cross sectional diameter which
is relatively small for use with liquid coolant. For example,
the liquid coolant passageway size could be 3/8 inch diameter
(internal diameter) tubing and the air passageway size could
be one square inch. Both are dependent upon the size of the
device to be cooled, the number of devices to be cooled and
the desired flow rate of the chilled air or liquid coolant to
be used as the cooling medium.
Conduit passageways 202 can be used for air, liquid
coolant, such as liquid non-toxic antibacterial antifreeze
type coolant, or for any other liquid, air or gas, that can
be used to transport heat for the purpose of temperature
change.
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Such modifications may be part of the scale, slicer, or
work top when they are manufactured or they could be
installed as an after market retrofit package.
In one embodiment shown in Figure 18, a heat conversion
device 301 (such as a heat exchanger) may be located inside
of a stand alone box type housing 301a, which, when placed
inside of a refrigerated food case 1001, such as shown in
Figure 26 or Figure 31 herein, for example, allows the
chilled air inside of the refrigerated food case 1001 to be
drawn through the housing 301a across the heat conversion
device 301, which can optionally have fins for efficient heat
transfer and which may transfer the chilled temperature of
the ambient air into the liquid cooled medium contained
inside of the conduit passageways 302 therein.
An air-fillable hollow conduit passageway 301b may be
used to direct the chilled air that resides in the interior
of a refrigerated food display case over the optionally
finned coils 303 that hold the liquid cooling medium, such as
liquid non-toxic, anti-bacterial antifreeze type coolant, or
water which enter heat conversion device 301 through tubing
passageway 302, (in the direction indicated by directional
arrow "ER") and exit heat conversion device 301 through
tu~ing passageway 302a (in the direction indicated by
directional arrow "EX"). The heat conversion device 301 may
have a fan 304 to move the chilled air into housing 301a ( as
indicated by the directional arrows "EN") through hollow
interior passageway 301b (as indicated by the directional
arrows "EN") over back and forth looped coil 303 that
contains the cooling medium. Hollow interior passageway 301b
may have fins (not shown) attached to the tubing coils 303 to
aid in the transfer of the lower temperature chilled air
(shown by directional arrow "EN") to the relatively warmer
coolant entering via conduit passageway 302 (as shown in
directional arrow "ER"), and moved through coil 303 stored in
the hollow interior passageway 301b, so that the coolant
which exits coil 303 via exit conduit 302a (in the direction
of arrow "EX") is cooler.
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26
Therefore, after the liquid cooling medium is pumped or
otherwise conveyed through the coil 303 of heat transfer
device 301, the cooling medium inside of the coil 303 and
exiting conduit 302a is chilled and its temperature is
lowered significantly. Then, in one embodiment, it is the
chilled cooling medium, such as water, or a non-toxic, anti-
bacterial antifreeze type coolant, which is routed under
pressure from exit conduit 302a through a meat slicer or
weighing scale body or food preparation work surface. Since
most meat slicers, such as slicer 201 are cast aluminum, the
transfer of the chilled temperature of the cooling medium to
the warmer temperature of the meat slicer 201 is enhanced by
the conductive properties of aluminum. Attachment of copper
or aluminum tubing or any other highly conductive material to
the aluminum frame of the slicer 201 or scale to facilitate
the transfer of temperature can readily be accomplished.
Likewise it is possible to cast cooling passageways 202 into
the frame 203 when it is newly manufactured. Since the
transfer of cooling to the slicer 201 or scale frame gives
off no heat (except by the liquid cooling medium pump which
can be externally located), a retrofit package can be
provided so that a preexisting slicer can be updated in the
field without great difficulty.
Moreover, while a weighing scale is generally made of a
less conductive material such as stainless steel, the
transfer of a cooler temperature can also occur.
As shown in Figures 19 and 20, in another embodiment, a
free standing cabinet 410 or 420 or counter top slicer
platform or scale mounting platform, or counter top work
surface, can easily be outfitted with a heat conversion
device 301, such as a heat exchanger, as in Figure 18, (used
in reverse), which can transfer the chilled temperature of
the cooling medium within coil 303 therein, such as water or
non-toxic, anti-bacterial antifreeze type coolant, back to
the air surrounding the hollow passageway 301b of heat
conversion device 301. The cooled air, when circulated in
the vicinity of the coil 303 could be pushed by fan or blower
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411 or 421 into the base of the slicer 401 or the scale or
food processing work surface.
As shown in Figure 21, since the slicer 401 with blade
404 itself is a source of heat it may be desirable to provide
exhaust ports 405 in the slicer 401 so that when using forced
air such as in Figures 19 and 20, the air can be exhausted
through ports 405 that are provided in the slicer frame 403.
optionally it may be desirable to provide for the exhaust of
motor heat at the same time that provisions are made for the
pushing or pulling of cooled air into the slicer frame.
Likewise it may desirable to have a pump, which moves the
cooling medium through the slicer frame 403, to be outfitted
with a fan blade such that the pump also moves the chilled
air into the slicer frame, which in turn exhausts the motor
heat out of the slicer frame.
It may likewise be desirable to have the motor which
drives the slicer blade also drive a fan motor which could be
used to pull air out of the cavity formed by the slicer
housing stand 410 or 420.
A single slicer stand, cabinet, or work platform could
provide the pump mechanism, the air handling and the exhaust
mechanisms and or an entire refrigeration system (such as a
compressor driven system) as described above for one or more
slicers 201 or 401, scales, or food handling work surfaces,
that can be connected in various combinations so that the
user is free to provide different configurations which are
easily added to or subtracted from at the users convenience.
As shown in Figure 19, such a system could have cooling
medium outlets 406 and intake ports 407 for more than one
device such as a slicers, scales, and food handling work
surfaces.
Optionally, as shown in Figure 22A, this system would
have quick disconnect couplings 501 for ease of attachment of
liquid or air cooling medium conduits to slicer 201 or 401,
weighing scale or other food preparation devices. It is also
envisioned that simple ball check valves 601 can be provided
to prevent backflow when various devices are connected or
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unconnected to the chilled cooling medium system, and that
various flow valves and or system monitors could be provided
to alert the user that a leak has been detected. Quick
disconnect couplings 501, backflow check valves 601 and leak
monitoring devices are commonly used and well established
devices.
Other monitors (not shown) may be appropriate to enable
a user to know if the sources of cooling medium are working
properly, indicators of low coolant level and/or excessively
high temperature level warninq systems may be added, so that
the devices being cooled, such as a food slicer 201 in Figure
16, food weighing scale, such as food weighing scale 1701 in
Figure 31A or food preparation work surface, such as food
preparation work surface 80 in Figure 12, may be shut down if
an abno~mal condition occurs, such as an excessively elevated
temperature or an excessively low coolant level occurs. In
the case of a work preparation surface 80, an indicator light
(not shown) can be used to warn the user of an excessively
high temperature of the food preparation work surface.
The newly designed slicer 201 or the existing slicer
that is modified includes one or more passageways 202, which
are used to transmit the chilled cooling medium. Passageways
202 may be a separate tube, or may be molded-in or cast-in
passageways.
A cooling medium handling pump may be located in the
interior of a refrigerated deli case, in the base of the
slicer or scale, in the cabinet base 401 such as in Figure
19, in the platform base 420 such as shown in Figure 20 or in
a stand alone pump station, or in the heat exchanger, such as
is shown in Figure 18, or in any other location which would
optimize the flow of the cooling medium.
As shown in Figure 25, likewise a blade shroud 701 can
be provided which has cooling medium passageways 702 routed
through it. Shroud 701 can be attached as a after market
device.
As shown in Figure 23, a commonly used small compressor
driven under counter refrigerated cooler 802 can be utilized
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to provide refrigerated cooling space as well as provide the
cooling system to chill the liquid that is pumped through the
slicer 801 or scale. Such a cooler 802 would have to be
modified so that the slicer 801 or other food handling
devices can be connected to allow the flow of the chilled
cooling medium from the small refrigerator of cooler 802 into
the slicer 801 that is to be cooled. Optionally a seal 803
may be provided to improve the thermal efficiency of the
entire heat transfer system.
As shown in Figure 24, a cabinet style slicer stand 900
can also be created that would accommodate several slicers
901 and provide the benefits of a single cooling system for
multiple slicers 901, while optionally providing the
additional benefits of a work surface 902 for the individuals
who use the food slicers 901. The upper surface 902 of stand
900 may be chilled by one or more of the cooling systems
described above.
The cabinet could house a compressor driven
refrigeration system which could provide chilled liquid
coolant or chilled air.
Figure 24 also shows a cabinet stand 900 with conduit
passageways 903 which provide a chilled cooling medium for
the slicer base 904 and also provides a chilled work surface
902 which is connected to the source of chilled cooling
medium. Figure 24 also shows the optional use of a seal 905
between the base of the slicer 901 and the cabinet 900.
By sealing the base 904 of the slicer 901 to the top of
the cabinet 900 or slicer stand the cooling system is more
efficient and meat debris and food juices will not be allowed
to reach the area underneath the slicer 901. Stand 900 can
also be manufactured utilizing insulation.
As shown in Figure 26, in yet another embodiment, the
refrigerated deli case 1001 can be designed to include
cooling medium ports 1002 to provide chilled media, such as a
non-toxic, anti-bacterial antifreeze type coolant, cooled
water or cooled air therethrough, for use by one or more meat
slicers, scales and work surfaces that may be utilized in
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conjunction with the deli case 1001 itself. For example
scales are commonly placed upon the upper ledge or rear ledge
of deli cases 1001. Some manufacturers of refrigerated deli
cases also provide shelves for a meat slicer, thus it would
be an easy matter to provide easily accessible hookups 1002
for chilled cooling media, such as non-toxic, anti-bacterial
antifreeze type coolant, cooled water or cooled air
therethrough, which would be circulated through the slicer or
scale or work surface.
These various embodiments may be employed to accomplish
either a stabilized reduced temperature of one or more slicer
frames or a gross input of cooling that may or may not be
thermostatically controlled.
Since the meat slicer blade is in contact with the food
product to be sliced, it is desirable that the chilled cooled
media be routed through passageways in the housing that
surround the blade. The size, length and location of the
passageways are developed for each model of slicer to lower
the blade temperature to the desired level.
The desired location of the cooling media passageways
and size of same are determined by the style of the slicer
and the amount of motor heat that is generated by that
particular model of slicer, and by the desire to reduce the
temperature in those areas of the slicer that come in contact
with food.
Figure 27 shows another stand-alone food preparation
surface unit 1101, with the arrow~ "FF" and "GG" showing the
flow of a cooling medium through conduits 1102. A water pump
1103 may enhance the flow of cooling medium. Alternately,
pump 1103 may be located within the interior of a
refrigerated display case, such as display case 1101, or in a
food slicer, weighing scale or stand alone heat exchanger to
chill coolant by moving chilled air such as the type found
inside of a refrigerated delicatessen case across the
optionally finned coils to chill the liquid coolant contained
therein. Chilled liquid coolant medium (source not shown) is
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pumped through the stand alone food preparation work surface
device, to cool the food preparation surface.
As shown in Figure 27A, a multi-hookup work station 1201
includes one or more food slicers 1202 and one or more
chilled food preparation surfaces 1203, such a type 1101,
connected by conduit passageways 1204 to a source of a
cooling medium (not shown). Figure 27B shows the multi-hookup
work station 1201 showing two food slicers 1202 connected by
conduit passageways 1205 to a source of a cooling medium (not
shown). In Figures 27A and 27B, the arrows indicate the flow
of cooling medium therethrough. In one flow pattern, Figure
27A shows a flow in parallel of a cooling medium through
conduit passageways 1204. However, Figure 27B shows another
flow pattern with a flow in series of a cooling medium
through conduit passageways 1205.
As shown in Figure 28, an air pump 1301 may direct
cooled air from a refrigerated food display delicatessen
case, such as display case 1001, through coupling 1302 to one
or more food slicers, weighing scales or food preparation
surfaces. Air pump 1301 may push or pull chilled air through
a chilled air trunk line 1402 to one or more food slicers
1401, as shown in Figure 28A. The air pump can be located in
the device to be cooled or in the interior of the
refrigerated case or remotely at any other site.
As shown in Figure 29, a chilled air trunk line 1501 may
be coupled to conduits 1502 and valves 1503 to multiple work
stations, such as slicer cabinet~ 1504 shown in Figure 29A,
with their own source for generating chilled air, such as by
utilizing a compressor driven refrigeration system. Chilled
air trunk line 1501 can provide chilled air from a free
standing refrigeration system 1505, or from a refrigerated
food display case, such as display case 1001 of Figure 26.
Figure 30 shows a stand-alone food preparation surface
unit 1601 shown with conduits 1602 for introduction and
exiting of a cooling medium therethrough, as indicated by
entrance arrows "HH" and exit arrows "II", wherein further an
optional air or water pump 1603 is provided. Figure 30 also
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represents a stand alone food preparation work surface device
that can utilize larger passageways and chilled air(source
not shown) to chill the work surface. In that instance the
optional water pump becomes an optional air pump.
As shown in Figures 31 and 31A, refrigerated food
display case 1001 may be modified to provide ports sufficient
to allow the introduction of a male engaging portion from a
modified scale, slicer or food preparation work surface
device (all of which may optionally use high conductivity
fins shown) to enter into the interior of the refrigerated
food display case, thus allowing the transfer of cooling into
the intended device. Food display case 1001 includes port
1702 for the engagement of weighing scale 1701 to
refrigerated display case 1001. The chilled temperature of
the refrigerated display case 1001 is transferred to weighing
scale 1701, which is chilled by use of optional fins 1703, as
shown in the drawing. Port 1702 can accommodate other food
handling devices, such as slicers or stand alone food
preparation surfaces, and port 1702 may comprise additional
ports 1702 on other portions of display case 1001, such as
other portions of the top, or front, rear or sides thereof.
Figure 32 shows a chilled liquid trunk line 1801 for use
with multiple work stations, such as one or more food slicer
cabinets 1802, weighing scales (not shown) or food
preparation surfaces (no shown). As shown in Figure 32A, food
slicer cabinet 1802 includes its own source for generating
chilled air, such as by utilizing a compressor driven
refrigeration system, as well as for generating chilled
liquid to route to outlet 1804 and ultimately to inlet 1803
connectable to the chilled liquid trunk line 1801 shown in
Figure 32.
In order to reduce humidity and odors associated with
the food handling devices of the present invention, a simple
filter containing clinoptilolite material may be employed at
the air intake or outlet portions of the food handling
devices of the present invention. Clinoptilolite is a
silicate material found in volcanic and sedimentary rocks.
CA 02248094 1998-09-03
W098/33023 PCT~S98tO0232
Its ability to lower humidity levels and to absorb odors has
been reported since the late 1800's. As part of the present
invention, one may include the use of ZEOLITE, the commercial
equivalent to clinoptilolite, as a filtration material in the
following embodiments of the invention. It should also be
understood that ZEOLITE may be used with other similar
embodiments of this invention.
The clinoptilolite-containing filter may be located at
the air intake side, prior to entering the device or
equipment to be cooled, of those embodiments which utilize
chilled air that is blown into the interior of the frame of a
slicer, or the underside of a scale platform where the food
resides, or underneath a food preparation surface, such as is
used to prepare sandwiches or other foods.
~he clinoptilolite-containing filter may also be located
at the base of a food slicer, that is being cooled by either
forced chilled air, chilled liquid cooling medium which is
circulated through the base and/or frame of the slicer, or
chilled through the use of thermoelectric modules.
The clinoptilolite-containing filter may also be located
at the base of the food preparation work surface that is
being cooled by either forced chilled air, chilled liquid
cooling medium which is circulated through the base and frame
of the food work surface, or chilled through the use of
thermoelectric modules.
Furthermore, the clinoptilolite-containing filter may
also be located at the base of the scale, that is being
cooled by either chilled air, chilled liquid cooling medium,
which is circulated through the base and frame scale, or
chilled through the use of thermoelectric modules.
Finally, the clinoptilolite-containing filter may also
be located at the base or housing of any food preparation
equipment or machine described in the application for patent
covering this invention, that is being cooled by either
forced chilled air, chilled liquid cooling medium which is
circulated through the base and frame of same, or chilled
through the use of thermoelectric modules.
- CA 02248094 1998-09-03
W 098/33023 PCTAUS98/00232
34
It is further noted that other modifications may be made
to the present invention, without departing from the scope of
the present invention, as noted in the appended Claims.
