DEVICE FOR STORING, MARINATING, TRANSPORTING AND SERVING FOOD INCLUDING WARMING COVER AND CUTTING BOARD AND METHOD THEREFOR

An apparatus for marinating a food in a marinade, storing the food during marination, keeping the food warm after cooking, and supporting the food for cutting is provided, the apparatus including a vacuum-sealable marination chamber; a warming chamber; and a cutting board.

DETAILED DESCRIPTION OF THE INVENTION

Referring toFIGS. 1-8, an apparatus, for marinating a food in a marinade, storing the food during marination, storing and keeping the food warm after cooking and supporting the food for cutting, is generally denoted by the numeral1. The apparatus1includes a vacuum-sealable marination chamber, generally5, a warming chamber, generally10, and a cutting board15. In some embodiments, the apparatus1includes a vacuum pump20adapted for creation of a vacuum within the marination chamber5, such as but not limited to a hand-operated vacuum pump20that is well known and commonly sold for use with home with vacuum marination devices. An exemplary hand-operated vacuum pump20is shown inFIG. 4.

The marination chamber5is sized and shaped for receiving a food25to be marinated and a marinade, such as a marination liquid30, therein. Foods25that are commonly marinated include but are not limited to meats, vegetables, and some fruits. For example, some meats, such as steak and chicken are marinated to change or enhance their flavor, and tougher cuts of meat are also marinated to increase moisture and tenderness. Marinades, or marination liquids30, are well known in the art and typically include an acid and optionally one or more of spices, herbs, salt and oil. In some circumstances, a marinade may be a non-liquid, such as a dry rub that flavors and optionally tenderizes a food25. At the conclusion of marination, the food25can be removed from the marination chamber5, such as for cooking. After the raw food25has been removed, the marination chamber5can be closed, so as to seal any remaining marinade30therein, and to thereby prevent contact between a cooked food and one or more of the marinade30and the interior surfaces of the marination chamber5. Separating the used marinade30and marination chamber5surfaces, which contacted the raw food25, is particularly important since the raw food25could be contaminated with disease-causing bacteria. Generally, such bacteria are or can be killed during the cooking process, so that the cooked food is considered “safe” to eat. If the cooked food were to come into contact with the used marinade30or marination chamber5surfaces that contacted the raw food25, the cooked food could be re-contaminated with the bacteria. Sealing the used marinade30within the marination chamber5can substantially prevent this problem.

The marination chamber5of the present invention includes a base35hingedly attached to a cover40, a sealing sub-assembly, generally45, for creating a vacuum seal between the base35and the cover40, and a vacuum port50, for attaching a vacuum pump20for creating a vacuum within the marination chamber5. The marination chamber5further includes a front portion51, a back portion52and at least one side portion53.

The base35includes a floor55joined with one or more upstanding walls60, or sides, that together form a lower container portion65. The lower container portion65is sized and shaped to receive therein and hold the food25and the marination liquid30. For example, the lower container portion65may be box- or bowl-shaped, such as with a substantially rectangular, circular or ovular cross-section that is taken parallel to a surface upon which the base35is placed, or may have any other useful shape known in the art. The lower container portion65includes a volume sufficient to hold between about 1, 5, 10 or 15-cups of food and about 20, 25, 30, 35 or 40-cups of food.

The base35, or lower container portion65, includes a marinating grid or rib, generally66, sized and shaped for spacing the food25within the lower container portion65above the inner surface67of the floor55, so as to enable substantial contact between a lower surface of the food25and the marinating liquid30. In an exemplary embodiment, shown inFIG. 3, the marinating grid66is a plurality of marinating ribs68that extend upwardly from the floor55. In the illustrated embodiments, the marinating ribs68are integral with the inner surface67of the lower container portion65and disposed in a pattern, such as but not limited to a radiating pattern or grid pattern. It is foreseen that the marinating ribs68may be arranged in a variety of other patterns, such as but not limited to parallel or non-parallel spaced extended rows, groups of spaced short rows, a pattern of aligned or over-lapping circles, triangles or rectangles, a maze, squares and a grid. In other embodiments, the marinating grid66is separate from the base35and removable, such as for washing.

The cover40is adapted for reversibly engaging the base35, and includes a ceiling70joined with one or more downwardly extending walls75, or sides, that together form an upper container portion80. The upper container portion80is sized and shaped to cover the food25and the marination liquid30, so as to operably mate with the base35and thereby prevent the marination liquid from spilling out of the lower container portion65. For example, the upper container portion80may be box- or bowl-shaped, such as with a substantially rectangular, circular or ovular cross-section that is taken parallel to a surface upon which the apparatus is placed, when the marination chamber5is in a closed position, or may have any other useful shape known in the art, so long as the cover40can cooperatingly mate with the base35to form the marination chamber5.

The upper container portion80includes a volume sufficient to hold between about 1, 5, 10 or 15-cups of food and about 20, 25, 30, 35 or 40-cups of food. In some embodiments, the volume of the upper container portion80is reduced with respect to the lower container portion65. In other embodiments, the volume of the upper container portion80is equal to or greater than the volume of the lower container portion65. The cover40includes the cutting board15, which is discussed in greater detail below.

The base35and the cover40are releasably and pivotably joined together by hinge portions, generally85, located on the back portion52of the marination chamber5. A pair of spaced upper hinge portions86are located on the back of the cover40and a cooperating pair of spaced lower hinge portions87are located on the back of the base35. The distances between the upper hinge portions86and between the lower hinge portions87are substantially equal. Accordingly, each upper hinge portion86is vertically aligned with a respective lower hinge portion87, such that the respective upper and lower hinge portions86,87cooperatively engage one another. This cooperative engagement enables the user to operatively pivot the cover40with respect to the base35, so as to move the marination chamber5between the opened position shown inFIG. 3and the closed positions shown inFIGS. 1,7and8. The upper and lower hinge portions86,87are adapted to snap together and apart, so that the base35and the cover40can be snapped together for marinating a food25, and then snapped apart for cleaning. For example, in one embodiment, the base35and the cover40snap apart so that they can be easily placed in a dish washer for cleaning, or so that they can be nested together for storage in a smaller space than that required to store the apparatus1with the base35and cover40snapped and assembled together.

In some embodiments, at least one of the marination chamber rear wall60and at least one of the lower hinge portions87includes a leg member89, or tip-free leg portion. The leg members89are sized and shaped so as to extend downwardly and slightly rearward from the rear wall60, so as to operatively enable the marination chamber5to be placed in an open position substantially without tipping over. Namely, the leg members89are sized, shaped and located so as to enable the marination chamber cover40to be pivoted or rotated about an axis defined by the hinge portions85a distance of between about 90-degrees and about 100-degrees, relative to the base35, whereby the marination chamber5is substantially prevented or blocked from tipping over when in the open position. In some further embodiments, the hinge members89enable the cover40to pivot about the axis a distance of between about 92-degrees and about 95-degrees relative to the base35.

In some embodiments, the hinge portions85are integrally formed with the base35and cover40, followed by operatively engaging the respective upper and lower hinge portions86,87when the base35and the cover40are assembled into a marination chamber5. In other embodiments, the hinge portions85are fabricated and then attached to the respective base35and cover40, followed by operatively engaging the respective upper and lower hinge portions86,87when the base35and the cover40are assembled into a marination chamber5.

A lock structure or mechanism, generally90, is located on at least one of the front portion51and side portions53of the marination chamber5. When the marination chamber5is in the closed position, the lock structure90may be operably engaged, so as to prevent the marination chamber5from opening by itself and allowing the marination liquid30to spill out of the lower container portion65.

The locking structure90, such as but not limited to those shown inFIGS. 1,3and8, includes cooperating complementary upper and lower lock parts91and92, respectively, wherein the upper lock part91is associated with the cover40and the lower lock part92is associated with the base35. The upper and lower lock parts91,92may be cooperatively mated or engaged to maintain the marination chamber5in the closed position.

In some embodiments, the upper and lower lock parts91,92are integrally formed, either wholly or in part, with the cover and base40,35, respectively. In other embodiments, the upper and lower lock parts91,92are formed separately, either wholly or in part, from the cover and base40,35, and then subsequently attached thereto using methods known in the art, such as but not limited to adhesive and welding. In some embodiments, the lock structure90is larger or smaller than that shown inFIGS. 1,3and8. The lock structure90may be any one of numerous structures for locking food containers that are known in the art, such as but not limited to a simple pressure-fit locking mechanism, a slotted locking tab that snaps around a cooperating button, and a more complicated twisting locking mechanism.

The marination chamber5includes a sealing sub-assembly45for forming a vacuum seal between the base35and the cover40, when the marination chamber5is in the closed position. The sealing subassembly45is substantially water-tight, so as to seal the marinade30and any juices from the raw food25within the marination chamber5. In the illustrated embodiment, the sealing sub-assembly45includes a base lip portion95, a cover lip portion100and a gasket105formed of an elastic or compressible food-safe polymer. The base lip portion95includes an upper edge region110of the base walls60. Similarly, the cover lip portion100includes an lower edge region115of the cover walls75. When the marination chamber5is in the closed position, the lip portions95and100cooperatively matingly engage one another in an overlapping configuration with the gasket115sandwiched therebetween.

In an exemplary embodiment of the sealing sub-assembly45, shown inFIG. 6, the upper edge region110is a single upstanding wall portion120, and the lower edge region115includes two downwardly extending, parallel, spaced wall portions125and a gasket seat126that together define an upwardly extending groove portion135. The gasket105is snugly received into the groove portion135so as to firmly contact the wall portions125and the seat126. When the marinade chamber5is in the closed position, the wall portion120is overlappingly received between the wall portions125such that the wall portion120engages the gasket105, and the gasket105is sandwiched and somewhat compressed between the wall portions120,125and the gasket seat126, thereby forming a water-tight and air-tight seal. In some embodiments, the gasket105is removable, such as for cleaning or replacement.

In other embodiments, the sealing sub-assembly45may be arranged in a reversed or upside-down order, such that the base walls60include a groove portion similar to groove portion135, with the gasket105seated therein, and the cover40includes a downwardly extending wall portion similar to wall portion120. In this reversed order, the cover downwardly extending wall portion sealingly engages the gasket105and overlaps with the upstanding space wall portions, so as to form the vacuum seal. It is foreseen that the sealing sub-assembly45may include alternative vacuum-sealing structures and configurations that may or may not include a gasket105.

The vacuum port50is located on the cover40. The vacuum port50extends through the cover40so as to join an outer surface140of the cover40with an inner surface145thereof. The vacuum port50includes a valve, such as but not limited to a one-way valve that enables air removal from the marination chamber interior and substantially blocks air entry, when the marination chamber5is in the closed position. In the illustrated embodiments, the vacuum port50is located on the cover ceiling70. However, it is foreseen that the vacuum port50may be associated with one of the cover walls75. The vacuum port50is operably attachable to a vacuum pump20, for creation of the aforementioned vacuum within the closed marination chamber5. In some embodiments, the vacuum port50includes a vacuum-release structure adapted for opening the vacuum port50and releasing a vacuum within the closed marination chamber5.

In some embodiments, the apparatus1includes a vacuum pump storage subassembly (not shown), for conveniently storing the vacuum pump20when it is not being used. Since the cover40can be substantially heavier than the base35, due to inclusion of the cutting board15discussed below, the base35may have a tendency to tip or flip over when the marination chamber5is open. In some embodiments, such as is discussed above, the base35includes a supportive leg member89, or tip-free leg portion, whereby such tipping over is substantially blocked or eliminated. The leg member89may be integrally formed with the base35, or fabricated separately and then attached to the base35. In some embodiments, additionally or alternatively, the vacuum pump storage subassembly conveniently provides support to the cover40, so as to substantially prevent flipping over of the base35. In some embodiments, the vacuum pump storage subassembly is a clip structure sized and shaped to releasably engage the vacuum pump20for storage. In some embodiments, the vacuum pump storage subassembly is a small box-like structure that receives the vacuum pump20therein, when the vacuum pump20is not in use. When the marination chamber5is open, the vacuum pump storage subassembly is advantageously located on an exterior surface of the cover40, so as to support the cover40, so as to substantially prevent the base35from flipping over.

The cover40also includes a vacuum-indicator structure142, adapted for indicating formation of a vacuum within the closed marination chamber5. For example, in the illustrated embodiment, the vacuum-indicator structure142is vent located in the cover ceiling70, and extending through the cover40so as to join an outer surface140of the cover40with an inner surface145thereof, with an outer dome-shaped elastic membrane. As a vacuum is formed within the chamber5, the elastic membrane is sucked downward by removal of air within the domed portion. When the membrane is flattened against the outer surface140, the vacuum has been formed within the chamber5. It is foreseen that the vacuum-indicator structure142may have one of a variety of structures known in the art.

The cutting board15is associated with the cover40, and is adapted to support the food25when it is cut, such as but not limited to cutting with a knife (not shown). The cutting board15includes an outer surface150of the ceiling70and an optional reinforcement structure155extending downwardly from the ceiling inner surface160. The outer surface150is adapted for receiving the food25thereon, such as after cooking, and is sufficiently hard to resist substantial scoring by a knife when the food25is cut. In some embodiments, the cutting board15includes a drip-prevention member or structure161that is adapted to prevent fluids, juice or marinade30from dripping off of the cutting board15when a food25placed thereon. For example, as shown inFIG. 1, the drip-prevention member161may be a channel surrounding the perimeter of the cutting board15. In another example, shown inFIG. 8, the drip-prevention member161may be an upwardly-extending lip, ledge, wall or ridge that surrounds the perimeter of the cutting board15. Numerous variations of drip-prevention members161are foreseen.

In order to resist breaking due to repeated application of a downward force during food cutting, the ceiling70is substantially resilient, such as but not limited to being thickened with respect to the walls75. Additionally, the reinforcement structure155supports the ceiling70, thereby facilitating resistance to the aforementioned breaking. In some embodiments, the reinforcement structure155is integrally formed with the ceiling70. In other embodiments, the reinforcement structure155is formed separately and then attached to the ceiling inner surface160using a method known in the art such as, but not limited to, adhesives and welding.

Referring now toFIGS. 1-2, the warming chamber10includes the outer top surface140of the cover40and a chamber top165, or top portion. The chamber top165includes an upper wall170joined with one or more downwardly extending side walls175. The chamber top165is sized and shaped such that a warming chamber top lip180removably engages the cover outer top surface140, so as to define the warming chamber10. In an exemplary embodiment shown inFIG. 2, the cover outer top surface140includes an engagement groove185. The engagement groove185is sized and shaped to matingly reversibly receive therein the top lip180of the chamber top165.

In some embodiments, the chamber top165is adapted to modulate moisture within the warming chamber10. Accordingly, the chamber top165may include a vent, generally190, and optional condensation ribs195that direct heat and steam, or vaporized moisture, within the warming chamber10. In the illustrated embodiments, the vent190is a plurality of simple openings, bores or holes200joining the outer and inner surfaces205,210, respectively, of the chamber top165. Steam and heat may pass through the openings200. In some embodiments, the vent190may include more or fewer openings200. It is foreseen that the vent190may be an adjustable vent, adapted to be moved between partially opened, fully opened and closed positions. Steam and heat within the warming chamber10may pass through such an adjustable vent at different rates, depending upon how much the adjustable vent is opened.

In some embodiments, at least one of the engagement groove185and the vent190is sized and shaped so as to operatively equalize the internal pressure of the warming chamber10relative to the external, ambient or surrounding air pressure, when the hot cooked food is cooling, so as to substantially prevent the formation of a vacuum within the warming chamber10that could prevent the chamber top165, or top portion, from being easily removed from the cover40or the cutting board15.

The marination chamber5and the warming chamber top165are fabricated from a food-safe polymer using methods known in the art, such as but not limited to injection molding. In preferred embodiments, the food-safe polymer is at least one of microwave-safe, dishwasher-safe, and freezer-safe. Further, the food-safe polymer may be at least one of scratch resistant, break-resistant and stain resistant.