Abstract:
One embodiment of a sink with an integrally molded work surface area ( 12 ) with sink basins ( 13,14 ) where the work surface is located between basins and at a level higher than the bottom of the sink basins but lower than the edge of the entire sink unit ( 11 ). The work surface provides an area for a range of tasks including can opening, draining with a colander, filling pots with water, preparing and cutting uncooked meats, and operating a salad spinner. The entire combination of sink basins and work surface connects continuously in form to provide a more sanitary and faster food preparation process allowing for the accomplishment of a variety of tasks including easy and simple clean up.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    Not Applicable 
       FEDERALLY SPONSORED RESEARCH 
       [0002]    Not Applicable 
       SEQUENCE LISTING OR PROGRAM 
       [0003]    Not Applicable 
       BACKGROUND OF THE INVENTION 
       [0004]    1. Field of the Invention 
         [0005]    This application relates to sinks, specifically ones used in settings wherever cooking or meal preparation is performed. 
         [0006]    2. Prior Art 
         [0007]    Both kitchens and sinks have evolved significantly over the last century. Sanitation and convenience have been driving factors in new designs. The kitchen sink has become one of the most important tools in meal preparation and can be used multiple times a day. The primary role of the sink is to provide a sanitary environment, especially important in food preparation. When used in combination with a faucet, sinks can allow water to rinse clean both food items and dirty dishes. They also provide a direct source of water for cooking and drinking. A common design providing these basic tasks is a sink with two basins and a simple divider. Unfortunately, current sinks are limited in their design and shape where multiple functions could be supported. 
         [0008]    In the common daily preparation of meals, a concern for sanitation stems from working with uncooked meats, such as poultry and fish, that may contain microorganisms harmful to humans. Typically, cutting boards, and occasionally, counter tops are used to hold the raw meat during preparation for cooking. This becomes a problem if the same cutting board, counter top, or any area used for holding and/or cutting meats is used for other tasks and not cleaned beforehand. It is possible to use the bottom of sinks to prepare raw meat in order to avoid using and contaminating other work surfaces but a problem arrives from this practice in the possibility of adding extra contamination to the meat by microorganisms already existing on the lower surface the sink basin. In general, basic sanitation is provided by kitchen sinks when they simply take advantage of gravity, as microorganisms are flushed out and tend to follow the flow of water into the plumbing system and are drained away. Therefore the lower a surface is, the more likely it is to be contaminated by debris from a higher surface making the bottom of a sink a very undesirable location for placing food yet to be consumed. 
         [0009]    Additional concerns for cleanliness can occur during opening canned food. Many canned food items contain a substantial amount of liquid. Because the can is quite full of both solids and liquid, it is quite common for the liquid to spill out during the motion of using a hand operated can opener. This activity can easily leave a mess in the areas of operation that will require cleaning in order to make the surface usable for other tasks. 
         [0010]    Kitchen sinks also play a role in cooking when there is a need to fill a large container like a pot with a large amount of water. It is difficult to place a large pot under a faucet to fill with water when there is a lack of clearance provided between a divider and a faucet. It may require placing the pot at the bottom of a sink basin but doing so is unachievable when the basin or basins are already full of dirty dishes. It is also undesirable since the bottom of the sink basin is typically dirty itself which makes all food and cooking containers that come in contact with that surface dirty as well. 
         [0011]    Another activity in food preparation that involves sinks and liquid is the common act of draining cooked food such as boiled pasta or rinsing items such as vegetables. Separating food from hot water or simply rinsing food often requires a colander. Because hot water must be handled with care it can be problematic trying to hold both a colander and a container of hot water and food at the same time. Additionally, while pouring the contents of the container into the colander, the liquid would ideally go straight into a sink and drain away without great effort or process; otherwise spilling liquid, especially hot water, in undesirable locations is a nuisance if not calamitous. 
         [0012]    Lastly, salad spinners typically use their centrifugal forces to separate water from the washed items such as greens, fruits, and vegetables. This activity produces a significant amount of water droplets that typically drain from holes on the bottom of the spinner. If the activity is done on a counter top, the dripping water must be wiped from the surface. It is preferable that such liquid go directly into a sink to be drained away efficiently. 
         [0013]    There are a myriad of inventions for sinks with work surfaces such cutting boards and/or lowered dividers but none consist of a sink with a divider as a cutting and work surface integrated together as one solid piece and formed in such a way to facilitate maximum sanitation and convenience of use. Several design patents show a lowered divider between two major sink basins but lack the proper proportions for other functions. For example, Eilmus et al. U.S. Des. Pat. No. D585,126 (2009), Booth U.S. Des. Pat. No. D610,659 (2010), and Mahon U.S. Des. Pat. No. D548,311 (2007) illustrates two basin sinks with a lowered divider, but the dividers are not wide enough to accommodate the functions of a cutting area or a support to open cans of food, fill large pots, or operate salad spinners. 
         [0014]    Sinks which are combined with cutting and work surfaces are numerous yet they require multiple or separate components incorporated with various moving parts or fasteners which increase cost of construction and susceptibility to malfunction. Georgeovich U.S. Des. Pat. No. D415,661 (1999) with a cutting board straddling a pair of adjacent sink basins is an example requiring separate components to provide a cutting area. Many other inventions require similar complexity such as Fludd-Robinson et al U.S. Des. Pat. No. D449,875 (2001) with a combined sink cover and cutting board, V. R. O&#39;Brien U.S. Pat. No. 2,314,157 (1943) with a work board in combination with a sink, Bowden U.S. Pat. No. 2,658,205 (1953) with a detached drain board, Kasiwamura U.S. Pat. No. 3,346,886 (1967) with a hinged work board, Leavens U.S. Pat. No. 4,456,021 (1984) with a cutting board supported by the top edge of a sink, O&#39;Connell et al U.S. Pat. No. 6,182,305 (2001), a sink with various cooking utensils employed in conjunction with a cutting board, DeBoer et al U.S. Pat. No. 6,814,090B2 (2007) with a cutting board and even an in-sink dishwasher. 
         [0015]    Smith U.S. Pat. No. 5,621,929 (1997) shows a work surface provided by a block  16 . The patent illustrates that the block consists of separate material and, therefore, a separate piece than the rest of the sink. Additionally, designs such as Smith U.S. Pat. No. 5,621,929 (1997), or others like Ziemann U.S. Des. Pat. D587,353 (2009), Ziemann U.S. Des. Pat. D586,441 (2009), Ziemann U.S. Des. Pat. D585,124 (2009), Zieman U.S. Des. Pat. D586,440 (2009), or Kitzmiller U.S. Des. Pat. D578,184 (2008) with their work surfaces to one side of the sink and open to only one basin instead of between two or more basins is inherently more difficult to clean being that there is only one direction to remove debris during cleaning. Moreover, the side not adjacent to the basin will either be an area where unwanted debris and liquid will collect, or a point where debris and liquid will spill over to the counter top if the surface is at the same level as the counter top. 
         [0016]    In the case of Ziemann U.S. Des. Pat. D585,124 (2009), waste debris could easily collect on three sides of the elevated surface requiring careful cleaning. Additionally, having the work and cutting surface far to one side will make it out of reach for most standard sized faucets, making it even more difficult to clean. An elevated part of the sink so far to one side will render it only useful for an area to dry dishes. In various designs like Abderhalden et al. U.S. Pat. No. 4,624,020 (1986), the elevated work surface ‘unit 3’ as seen in FIGS. 1, 2, 4 is also articulated with corrugation. Such corrugation or similar patterns may allow for better drainage for washed dishes but inhibit use as a cutting surface and make cleaning away food matter and debris much more difficult than a completely smooth horizontal surface. 
         [0017]    Fulks U.S. Pat. No. 7,305,723 (2007) incorporates both an elevated area and a cutting board but as separate items. The utility board 16/30 is intended as a separate detachable piece that, when connected, is attached by elements 20. This design increases the cost of manufacturing significantly by necessitating both a different separable work surface and intricate fasteners. The moving parts, besides being more costly to construct, are more susceptible to ware and in some cases rust. The recessed drain area 18, although elevated above the lowest level of the sink, is still placed to one side and not between two or more sink basins. This configuration is therefore inferior and impractical for a variety of work purposes, outside of dish drying, and more difficult to clean. 
         [0018]    Other work surfaces or cutting boards are designed for sinks but are not sinks or basins themselves. Examples include Crew U.S. Pat. No. 3,625,162 (1971), a utility board supported over two sinks, Shamoon U.S. Pat. No. 4,041,964 (1977), a cutting board for sinks; Huppert U.S. Pat. No. 4,765,603 (1988), a cutting board supported over a sink; Ris et al U.S. Pat. No. 5,016,298 (1991), a cutting board and colander for a sink; Wright U.S. Pat. No. 5,313,676 (1994), an extension placed to one side of the sink; Somerton U.S. Pat. No. 5,406,656 (1995), a combination sink cover and cutting board; Shamoon U.S. Pat. No. 6,276,675 (2001), a cutting board, and Landherr U.S. Pat. No. 6,341,770 (2002), a cutting board combination for a sink. All these examples suffer from inherently increasing the number of parts and complexity involved in working in a sink setting. Moreover, moving parts are prone to wear out more quickly. 
         [0019]    The deficiency in current designs stems from a problem of inertia in thinking and not recognizing the ubiquity and effectiveness of current technology. The water sprayer is a common accessory in domestic and commercial kitchens and can be employed to quickly clean surfaces like a work and cutting surface integrated into a sink. Automatic dishwashers are also very common and greatly reduce the need to have a portion of a sink dedicated for dish drying. 
         [0020]    Thus several advantages of one or more aspects are to provide a kitchen sink with accommodations for more functions such as those heretofore described and ergonomics that will improve sanitation and reduce the number of steps required in food preparation. The solution to all these requirements of sanitation and utility is to have an intermediary and integral work surface at a level between the lowest and highest level of the sink, i.e. between the bottom of the sink basin and the counter top level. This arrangement provides a level that does not risk the contamination that would be encountered at the bottom of the sink. It also provides a level that minimizes the spillage and splashing of liquids outside the sink that could occur if a work surface incorporated into a sink was at or near the same level as the edge of the sink that touches the counter top. Such a work surface can be used for several different purposes such as an area for cutting meat or other food, a solid support for opening cans of food, a solid support for filling large pots with water, a solid support for a colander, and a solid support for operating a salad spinner on—all of which allowing the immediate drainage of liquid without requiring major or immediate cleaning. Having the work surface and sink be of a solid single body construction of continuous material will also reduce the cost of construction compared to more complicated sinks with one or more separable accessory. Both the placement of the work surface between two or more basins and the topography of the work surface being smooth and continuous are essential for the fastest clean up. 
       SUMMARY OF THE INVENTION 
       [0021]    In accordance with one embodiment a kitchen sink with two basins consisting of a specially sized and shaped, centrally placed horizontal work surface which serves multiple purposes in assisting in performing kitchen and cooking tasks while simultaneously functioning as the divider between the basins. 
     
    
     
       DRAWINGS 
         [0022]      FIG. 1  is a plan view of the sink showing the location of the work surface between two basins. 
           [0023]      FIG. 2  is a side elevational view showing the outline of the two basins and the specially formed work surface. 
           [0024]      FIG. 3  is a plan view of the sink as set in a counter top showing placement relative to counter top and kitchen faucet 
           [0025]      FIG. 4  is a side elevation showing placement of the sink into a counter top setting with kitchen faucet. 
           [0026]      FIG. 5A  is section along II-II showing the shape of the work surface. 
           [0027]      FIG. 5B  is section along II-II showing the use of the work surface as a support for opening canned food. 
           [0028]      FIG. 5C  is section along II-II showing the use of the work surface as a support for a colander. 
           [0029]      FIG. 5D  is section along II-II showing the use of the work surface as a support for a pot being filled with water. 
           [0030]      FIG. 5E  is section along II-II showing the use of the work surface as a support and cutting surface for meats. 
           [0031]      FIG. 5F  is section along II-II showing the use of the work surface as a support for a salad spinner. 
           [0032]      FIG. 6A  and  FIG. 6B  are a section details taken along viewing line III-III showing two alternative formations of sink edge depending on the method of attachment to a counter top. 
           [0033]      FIG. 7  is a plan view of an alternate version of the invention. 
           [0034]      FIG. 8  is a plan view of an other alternate version of the invention with three basins. 
       
    
    
     DETAILED DESCRIPTION 
       [0035]    Referring to the drawings in detail,  FIG. 1  illustrates how, as part of the kitchen sink  11 , the work surface  12  stands between basin  13  and  14  and spans entirely across the central part of the sink  11  from front to back, thus dividing the two basins  13  and  14  which have their own drains  17  and  18  respectively. A garbage disposal  19  is attached to drain  18  in the first embodiment as shown in  FIG. 1 . 
         [0036]    In  FIG. 2 , the multi-purpose work surface  12  is shown at a level lower than the top edge of sink  11 , but still higher than both sink basins  13  and  14 . Having the work surface at a lower level than the top of the edge of the sink helps contain the liquid that will land on and flow over the work surface into the basins. As can be seen in  FIG. 2 , the form of and around the elevated work surface  12  also serves as the divider between basins  13  and  14 . 
         [0037]    Sink  11  is connected to an opening in the counter top  20  in  FIG. 3 . The opening of counter top  10  is shaped as to allow access to sink basins  13  and  14  and work surface  12 . Additionally,  FIG. 3  shows how the work surface  12  is not too wide as to be out of reach of a common kitchen faucet  21  when rotating on its axis nor too wide as to space basins  13  and  14  out of reach of faucet  21 , i.e. most common faucets have the span to pour water directly into either basin  13  or  14 , or onto the work surface  12  without restriction. The dimensions of the work surface  12  and basins  13  and  14  are calibrated as to provide for all important work functions and still allow an average kitchen faucet  21 , in a common configuration, to access basins  13  and  14  and work surface  12 . The dimensions of larger standardized kitchen faucets are a controlling factor.  FIG. 4  also illustrates how the sink  11  and its work surface  12  are to be placed in relationship in the first embodiment to a faucet  21  and spray hose  22  combination attached to counter top  20 . 
         [0038]      FIG. 5A  shows the sectional view of the work surface  12  between basins  13  and  14  and its location in relationship to a typical counter top  20  and typical kitchen faucet  21  and spray hose  22 .  FIG. 5A  shows the horizontal, flat, and smooth nature of the work surface  12 , free of any obstructive articulations such as corrugation, channels, reliefs, repoussage, or chasing.  FIG. 5B-5F  illustrate the various ways the work surface  12  can be utilized. FIG.  5 B shows the activity of can opening where the can  101  rests on the work surface  12  while a manual can opener  102  is applied. Any liquids that may be released from the can, intentionally or accidentally, will drop to the work surface  12  and can be easily cleaned away by running either the faucet  21  or spray hose  22 . Additionally, the depth of work surface  12  from the top edge of the modified sink  11  and the edge of the counter top  20  ensure that liquids will not flow outside of the boundaries of the sink. 
         [0039]      FIG. 5C  shows how a colander  111  can be fully supported by work surface  12  while a separate container  112  with liquid and solids  113  can be poured into colander  111 . This frees both hands from holding the colander  111 , holding container  112  instead, which is more important if the contents  113  are dangerously hot. The liquid will simply flow into either basin  13  or  14  and be drained away safely. 
         [0040]      FIG. 5D  shows work surface  12  fully supporting a large pot  121  so that faucet  21  can pour water into pot  121 . 
         [0041]      FIG. 5E  shows how work surface  12  can be a platform to support uncooked meats  131  and how work surface  12  can be easily cleaned and sanitized beforehand in preparation for uncooked meat  131  with faucet  21  and/or spray hose  12  and common household cleaning products so that the work surface  12  does not add any unwanted matter to uncooked meat  131 . Similarly the same cleaning method can be applied to disinfect work surface  12  from unwanted or dangerous microorganisms that may come from the uncooked meat after it has been removed.  FIG. 5E  also shows how work surface  12  can serve specifically as a cutting surface for food especially in the preparation of uncooked meat, where cutlery  132  can be used on work surface in lieu of a separate cutting board. Any potentially unsanitary debris or liquid can be easily sprayed down into either basin  13  or  14  by the pressurized water coming from spray hose  22 , and with cleaning products makes the work surface  12  quickly ready for other tasks. 
         [0042]      FIG. 5F  shows how work surface  12  can support a salad spinner  141 . The common salad spinner  141 , having openings on its bottom surface, allows liquid separated from the salad to flow out of the spinner.  FIG. 5F  also shows how the liquid can reach work surface  12  and be subsequently washed into basins  13  or  14  by spray hose  22  ensuring liquid never reaches any other surface such as counter top  20 . 
         [0043]    The first embodiment of the sink is attached to a counter top in a common under-mount fashion and as  FIG. 6A  illustrates the detail section of the edge to be a square-like turn of the metal that can work with under-mount fastening systems. An optional embodiment with an alternative method of attachment to the counter top is illustrated in the detail section of  FIG. 6B  where the edge is a shape that will rest on top of counter top in the manner typically known as “self-rimming.” 
         [0044]      FIG. 7  shows an optional embodiment where all elements are mirrored while maintaining all the functions of the first embodiment. 
         [0045]      FIG. 8  shows an optional embodiment having three basins with basin  15  and drain  16  serving as an area that can receive smaller items that require washing such as utensils while maintaining all the functions of the first embodiment. 
       ADVANTAGES 
       [0046]    From the description above, a number of advantages of some embodiments of my kitchen sink with integrated work surface become evident: 
         [0047]    (a) A kitchen sink, being the setting for more of the operations and steps conducted in a kitchen, will improve sanitation and reduce the number of steps required in cooking and meal preparation. 
         [0048]    (b) A work surface at a level between the lowest and highest points of a kitchen sink, i.e. between the bottom of the sink basins and the counter top level or the edge of the sink that comes in contact with the counter top will greatly reduce the risk of contamination on the surface that would be encountered at the bottom of the sink basins. 
         [0049]    (c) A work surface at a level between the lowest and highest level of a kitchen sink, i.e. between the bottom of the sink basins and the counter top level or the edge of the sink that comes in contact with the counter top, will inhibit the amount of liquid or food matter that could spill outside the sink in contrast to a work surface incorporated into a sink at the counter top level of a sink. 
         [0050]    (d) A work surface of sufficient size and central location will accommodate several different purposes such as an area for cutting meat or other food, a solid support for opening cans of food, a solid support for filling large and small pots with water, a solid support for using a colander, and a solid support for operating a salad spinner. 
         [0051]    (e) A work surface with a more central location in plan and elevation in a sink form will allow the immediate drainage of liquid without requiring major or immediate cleaning. 
         [0052]    (f) A work surface and sink of a solid single body construction of continuous material will reduce the cost of construction compared to more complicated sinks with accessories. 
         [0053]    (g) Placement of a work surface between sink basins will afford a fast clean up. 
       CONCLUSION, RAMIFICATIONS, AND SCOPE 
       [0054]    Accordingly the reader will see that, according to one embodiment, I have provided a modified sink of a specially designed and improved shape having multiple functions not provided by current products with such practicality, efficiency, or affordability. By incorporating multiple basins with a multipurpose work surface in one continuous piece of material, the cost of construction and ease of cleaning is greatly improved over products requiring multiple components and mechanisms. By having said work surface and its vertical structure high enough to act as a divider for at least two of the basins but still lower than the top edge of the entire sink, liquid or debris on the work surface will naturally flow into the basins and drainage system and not outside of the sink or onto the counter top. By having said work surface have only two of its four sides of its rectangular form restricted by a barrier of a higher or vertical surface, the sink allows liquid or debris on the work surface to be dispersed in more than one direction into one or more basins. Having said work surface be of a substantial size accommodates a multiple number of functions heretofore described. Having the work surface be of a completely smooth nature and central location makes the cleaning process easier and faster and in turn improves sanitation. 
         [0055]    While the above description contains many specificities, these should not be construed as limitations on the scope of any embodiment, but as exemplifications of the presently preferred embodiments thereof. Many other ramifications and variations are possible within the teachings of the various embodiments. For example, the sink layout can be mirrored in plan along the short axis and still function fully; the sink may be attached in an under-mount or self-rimming manner depending on the aesthetics desired or the counter top used; the sink can incorporate an area with a hole or set of holes for a faucet and faucet accessories, etc. 
         [0056]    Thus the scope of the invention should be determined by the appended claims and their legal equivalents, and not by the examples given.