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US 6,607,766 B2Granted
Cooked food staging device and method
AssigneeRestaurant Technology, Inc.
InventorsHenry T. Ewald, Jimmie L. Coffey, Patricia A. Venetucci, Gerald A. Sus
Life of this patent
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AssigneeRestaurant Technology, Inc.
InventorsHenry T. Ewald, Jimmie L. Coffey, Patricia A. Venetucci, Gerald A. Sus
Estimating the term…
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 bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having sidewalls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.
A method of storing previously cooked food comprising:
A method of storing previously cooked food at elevated temperatures in a tray in a device for holding said previously cooked food, said device comprising at least one heated compartment for holding the cooked food, at least one opening in the compartment for inserting and removing the tray with the cooked food into and out of said at least one compartment, said compartment being bounded above by an upper surface, the tray being placeable into said at least one heated compartment, the tray having a volume, a tray bottom, an open top having a top edge, and a sidewall extending upwardly from said tray bottom to said top edge, and a supporting structure within said at least one compartment for supporting said tray when placed in said at least one compartment such that said top edge is in the range of from about zero to 0.09 inches below said upper compartment surface to restrict evaporation of liquid from the cooked food, wherein said method comprises:
A method of storing previously cooked hamburger patties after cooking and before incorporation into a hamburger sandwich comprising:
A method of handling cooked food to be incorporated into a sandwich in a restaurant comprising:
A commercial method of making hamburger sandwiches in a restaurant comprising:
Dependencies are inferred from the claim text.