Cooked food staging device and method

Details Cooked food staging device and method Cooked food staging device and method

A - Human Necessities

47

J

A47J 47/00 (2006.01) A23B 4/005 (2006.01) A47B 88/04 (2006.01) A47F 10/06 (2006.01) A47J 39/00 (2006.01) H05B 3/00 (2006.01) H05B 3/28 (2006.01)

Patent

CA 2218542

A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments (40A-E) bounded by upper (64A-G) and lower (66A-G) heated compartment surfaces. Food can be stored within the compartments in trays (54A-F) having side walls of a height (68) such that a gap (76) is achieved between the top (70) of the tray and the upper compartment surface to limit and control the evaporation of liquid from the food stored therein.

L'invention concerne un dispositif et un procédé de séparation en étages pour aliments cuits. Ce dispositif permet de conserver pendant un laps de temps prolongé, à une température élevée, et sans effets défavorables sur leur aspect, leur goût et leur texture, des aliments préalablement cuits, en particulier, des garnitures de sandwiches telles que des boulettes de hamburgers, des filets de poisson, des biscuits, du bacon Canadien, de la saucisse de porc, des oeufs, des boulettes de poulets, des filets de poulets et des bâtons de poulets. Cela permet également d'éviter tout risque de contamination bactérienne. Ce dispositif se compose d'une pluralité de compartiments discrets (40A-E) délimités par des surfaces supérieure (64A-G) et inférieure (66A-G) de compartiments chauffés. Les aliments peuvent être conservés dans des plateaux (54A-F) comportant des parois latérales d'une hauteur (68) telle que l'on obtient un espace (76) entre le haut (70) du plateau et la surface supérieure du compartiment afin de limiter et contrôler l'évaporation du liquide des aliments ainsi conservés.

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