Adjustable portable cutting board and method of use thereof

An adjustable portable cutting board has a cutting surface and at least two adjustable legs. The adjustable legs are coupled to a bottom side of the cutting surface and may adjust in length, wherein the legs include a locking device to lock the legs at a desired length. The legs are also pivotable between an opened position and a closed position, wherein the opened position allows the cutting board legs to be placed on a work surface and elevate the cutting surface to the desired height and the closed position rotates the legs into a position substantially parallel with the cutting surface for transporting. The cutting board also includes a handle for carrying the cutting board. The cutting board is completely submersible in water or other liquids and the legs also include a drain aperture for draining any water and drying any moisture that enters within the legs.

BACKGROUND OF THE INVENTION

1. Technical Field

This invention relates generally to cutting boards and more particularly to portable cutting boards.

2. State of the Art

Food preparation often requires the need to cut or slice the food prior to cooking it, such as meat, including, chicken, beef, pork, fish and all other types of meat. Additionally, other food types do not require cutting prior to cooking, or may not need any cooking at all, such as fruits, melons, vegetables or any other food type that does not require cutting or slicing prior to cooking or requires no cooking in its preparation. Cutting boards are often used for these types of cutting and slicing, for among other reasons, to protect the counter top from being marred, scratched or cut by the cutting utensil.

Conventional cutting boards are typically a planar substrate that rests on the counter top. The cutting board has a surface upon which the food items are placed and then cut using a cutting utensil, such as a knife, a cleaver or other utensil. These conventional cutting boards provide a surface upon which to cut without damaging the table, but are lacking in one particular aspect. The cutting board is limited to the height of the counter upon which it rests and often causes back pain to the user. The user, particularly chefs or other cooks that prepare food for long periods of time and on a daily basis, suffer from back pain and may have further back trauma requiring medical treatment due to leaning over to use conventional cutting boards.

Attempts to solve this problem have resulted in conventional cutting boards with legs. These legs raise the height of the cutting surface in attempts to alleviate the back problems of the user. However, these conventional cutting boards with legs are also problematic. Particularly, the conventional cutting boards lack the ability to be properly sanitized as a whole unit. As these cutting boards are used, they will inevitably come into contact with raw meats. The raw meats come in contact not just with the cutting surface, but also the legs and other surfaces of the cutting board. Conventional cutting boards do not provide a way for submersing the cutting boards into water to sanitize properly all components of the cutting boards.

Accordingly, there is a need in the field of cutting boards for an improved cutting board with adjustable height.

DISCLOSURE OF THE INVENTION

The present invention relates to an adjustable portable cutting board that can vary the height of a cutting surface, while enabling all components to be properly sanitized.

An aspect of the present invention includes an adjustable cutting board comprising a cutting board and an adjustable frame coupled to the cutting board for adjusting the height of the cutting board. The adjustable frame comprises a base, a cutting board receiver for removably securing the cutting board into the frame and at least two scissor legs. Each scissor leg may have two portions rotatably coupled together, wherein the scissors legs are coupled between the base and the cutting board receiver.

Another aspect of the present invention includes an adjustable cutting board frame for receiving and retaining a cutting board, the frame comprising a base, a cutting board receiver for removably securing the cutting board into the frame and two scissor legs. Each leg has a first and second portion rotatably coupled together. A first end of the first portion may be rotatably coupled to the cutting board receiver and a second end of the first portion may be slidably coupled to the base. Further, a first end of the second portion may be rotatably coupled to the base and a second end of the second portion may be slidably coupled to the cutting board receiver.

Further still, another aspect of the present invention includes a method of using an adjustable cutting board, the method comprising securing a cutting board within an adjustable cutting board frame; placing a base of the adjustable cutting board frame on a working surface; raising the cutting board from a closed position to a desired height; automatically locking the adjustable cutting board at the desired height; and preparing food using the cutting board surface.

DETAILED DESCRIPTION OF EMBODIMENTS OF THE INVENTION

As discussed above, embodiments of the present invention relate to an adjustable portable cutting board that can vary the height of a cutting surface, while enabling all components to be properly sanitized. Generally, embodiments of adjustable portable cutting boards of the present invention include a cutting surface and at least two legs coupled to the cutting surface. Other general embodiments of an adjustable cutting board include a cutting board and an adjustable frame having scissor legs.

As shown inFIG. 1, particular embodiments of the present invention include an adjustable portable cutting board10. The cutting board10comprises a cutting surface12having an upper side11and a bottom side13, legs14having a first end21and a second end23, a handle18and a leg bracket20coupled to the bottom side13of the cutting surface12. The first end21of the legs14are coupled to the leg bracket20by use of pivot point16. The legs14may comprise an outer portion22and an inner portion24, wherein the inner portion24is configured to be slideably securable to the outer portion22such as, but not limited to a telescopic fit between the outer portion22and the inner portion24. The outer portion22may comprise adjusting apertures30. Further a foot26may be coupled to the second end23of each leg14, wherein the foot26is formed of a slip resistant material. The leg14may also comprise a locking device28, wherein the locking device28is configured to engage an adjusting aperture30in order to lock the leg14in at a particular length, with the outer portion22telescopically extending a particular length from the inner portion24. Particular embodiments of the present invention may further comprise a utensil retainer15coupled to the cutting surface12as shown inFIG. 2.

Referring toFIG. 1and with further reference toFIGS. 2 and 3, the legs14may be at least two pivotably adjustable legs14and are pivotable between a closed position and a opened position, wherein the legs14in the closed position are substantially parallel with the cutting surface12and the legs14in the opened position extend down and away from the cutting surface12. The legs14are pivotable using pivot point16. The legs14are also adjustable in length to vary the height of the cutting surface12, the legs14including a locking device28for releasably locking the legs14at a particular length. When the legs14are locked at a particular length and in the opened position, the cutting board10may be placed on a counter top or other work surface, thereby elevating the cutting surface12to a desired height. This enables the user to have access to and use the cutting surface12without having to lean over, thereby alleviating the pain, discomfort and other problems suffered by the back of the user. It will be understood that the cutting board10may extend to a height17, wherein the top surface11is approximately 1.5 feet above the surface upon which the cutting board10is resting on when the legs14are fully extended, as shown inFIG. 2. The foot26of each leg14may be a slip resistant material to allow the cutting board10to be used while reducing the slipping of the cutting board10. The foot26of each leg14further protects the counter top from being damaged by the legs14.

The legs14when in the closed position are rotated toward the bottom side of the cutting surface12. The legs14may have to be set and locked at a shorter length so as to not interfere with another leg14when in the closed position. Once the legs14are pivoted into the closed position, a user may carry the cutting board10using the handle18. This provides an easier manner of portability of the cutting board10.

It will be understood by those of ordinary skill in the art that the legs14are not limited to adjustability by the use of telescopic legs, but may be adjustable in other manners including, but limited to, folding leg portions and in particular embodiments providing a plurality of sets of legs, wherein each set of legs of the plurality of sets of legs are various lengths thereby allowing the height of the cutting surface to be adjusted dependent upon which set of legs are used. Further, the locking device28may be any type of locking device such as a spring loaded shaft, a locking pin, a fastener, a bar, a bolt, a catch, a clamp, a clasp, a hook and a latch. The foot26may be formed of any type of slip resistant material, such as, but not limited to rubber and plastic. Additionally, the pivot point16may be any type of component that allows pivoting of the leg14, such as, but not limited to, a bolt, a shaft, a pin, a rod, a peg, a pipe and a rivet. Also, the handle18may be coupled to the cutting surface12or may be integral with the cutting surface12, and may further be located on any side of the cutting surface, so long as the handle may be used to transport the cutting board10.

Further referring to the drawings,FIGS. 4-7depict a particular embodiment of an adjustable portable cutting board40in accordance with the present invention. As seen inFIG. 4, the cutting board40comprises a cutting surface42having a top side41and a bottom side43, U-shaped legs44having a first end51and a second end53, pivot points56, stop rod54and leg bracket58. The leg bracket58is coupled to the bottom side43of the cutting surface42. The first end51of the legs44are coupled to the cutting surface12by coupling the first end51to the leg bracket58using the pivot points56. The legs44may comprise an outer portion46and two inner portions48, wherein the outer portion46is U-shaped with opposing ends each configured to telescopically receive an inner portion48. The leg44may further comprise a foot50coupled to the second end53of the legs44, wherein the foot50is formed of a slip resistant material. In particular embodiments, the foot50is coupled to each inner portion48, wherein each inner portion may comprise the second end53of the leg44. Further, the leg44may comprise two locking devices52to lock each inner portion48at an equal particular length to provide the desired height of the cutting surface42. It will be understood that the cutting board40may extend to a height, wherein the top surface41is approximately 1.5 feet above the surface upon which the cutting board40is resting on when the legs44are fully extended. Additionally, the cutting board40may further comprise overhang45, wherein the over hang45is configured to extend further than the components coupled to the bottom side43and that extend below the cutting surface42. This overhang45reduces the ability of liquid from food products, such as, but not limited to raw meat, to contact other components of the cutting board40, thereby reducing the opportunity for contamination of the other components.

FIGS. 5 and 6depict a front view of a portion of the cutting board10showing one of at least two adjustable legs44, wherein the at least two adjustable legs44are pivotable between a closed position and a opened position, wherein the legs44in the closed position are substantially parallel with the cutting surface42and the legs44in the opened position extend down and away from the cutting surface42. Further, the legs44are adjustable in length to vary the height of the cutting surface42, the legs44including a locking device52for releasably locking the legs44at a particular length. The locking device52as shown for the exemplary purposes of this disclosure, and not as a limitation, is a locking pin. The outer portion46comprises an outer lock aperture62that extends through the outer portion46and the inner portion48comprises a plurality of inner lock apertures64that extend through the inner portion48. The outer lock aperture62and the plurality of inner lock apertures64are configured such that the outer lock aperture62may be aligned with one inner lock aperture64at a time. When the outer lock aperture62is aligned with one inner lock aperture62the locking device52may be inserted through both apertures62and64to lock the leg44at a particular length.

Once the leg44is set to the desired length, it may be pivoted into the opened position. The stop rod54may provide a stopping point for the legs44pivot revolution. The stop rod54prevents the leg44from rotating past a predetermined angle while allowing the legs to provide sufficient support of the cutting surface42when in use.

The legs44may be pivoted using pivot point56into a closed position as shown inFIG. 6, wherein the legs44are substantially parallel to the cutting surface42. In this configuration, the cutting board may be transported. Additionally, other particular embodiments of the present invention may include a cutting board40that comprises a rest60coupled to at least one of the bottom side of the cutting surface42and the bracket support58. When the legs are rotated into the closed position, the cutting board may be used by placing the rests60onto the work surface. The rests60would then provide the lowest height setting for use of the cutting board40.

Referring now toFIG. 7, particular embodiments of the present invention include a leg44further comprising a drain aperture66located on an end of the second end53of the leg, wherein the drain aperture66prevents moisture retention within the legs44. The drain aperture66may extend through the foot50of the leg44and allows the drainage of water and other liquids from within the leg44, such that liquids within the outer portion46and the inner portion48are drained through the drain aperture66. In particular embodiments of the present invention, the draining of liquids may be accomplished more effectively by setting the cutting board40up in a useable position with the drain aperture66down and letting the liquid flow gravitationally through the drain aperture66and out of the legs44. Additionally, while particular embodiments comprise outer lock aperture62and inner lock aperture64configured to receive lock device52, these apertures may not drain all water or moisture from within the legs44. The drain aperture66ensures that a substantial amount of moisture is drained from within the legs44and further allows for evaporation of moisture not drained.

Particular embodiments of the present invention may include an adjustable portable cutting board comprising a cutting surface that may be high impact, non-porous and lightweight. A high impact cutting surface may be able to withstand high impacts from utensils such as, but not limited to a meat tenderizing mallet, a cutting knife, a cleaver and any other type of utensil that may be used to exert a high impact on the preparation of food products. A non-porous cutting surface may be formed of a unitary planar substrate wherein a top side of the cutting surface may be flat, continuous and unitary, thereby preventing the retention of and further breeding of bacteria within the pores of the cutting surface to inhibit the contamination of the cutting surface. A light weight cutting board allows for easy portability making it easier for a user to carry and transport the cutting board. For the exemplary purposes of this disclosure, the cutting surface may be formed of a polypropylene which is high impact, non-porous and lightweight. It will be understood that the cutting surface may not be limited to polypropylene, but may be formed of other materials such as polyethylene, polyurethane, nylon or other material so long as it is high impact, non-porous and lightweight. Also, the cutting surface may comprise a honeycomb construction on a bottom side of the cutting surface to provide strength, while reducing the amount of material used to provide a lightweight surface.

Additionally, particular embodiments of the present invention include an adjustable portable cutting board comprising a cutting surface that may be a planeable surface. A planeable surface is a surface that may be planed by removing a top most layer of the cutting surface so as to eliminate any mars, grooves, indentation and other surface deformations. This allows for the top side of the cutting surface to be reformed into a non-porous surface to resist bacteria development. Mars, grooves and indentations caused by the use of knives, cleavers, mallets and other utensils are locations on the cutting surface in which bacteria formation is more prevalent and likely, even after cleaning the surface. The ability to plane the surface inhibits the formation of bacteria by removing the surface imperfections.

Further, particular embodiments of the present invention include an adjustable portable cutting board that may be weight bearing. The cutting board when in use may be able to support weights up to approximately 120 pounds. This allows for a variety of food products that may be prepared on the cutting surface. Particularly this allows for heavier products to be prepared or cut, such as, by hunters who need to portion the game they have successfully hunted.

It will be understood that the adjustable portable cutting board in accordance with the present invention is resistant to moisture. This enables the cutting board to be fully submersed in water or other cleaning/sanitizing chemical for cleaning and sanitizing all components of the cutting board. The U.S. Food and Drug Administration Food Code has been established for the purpose of safeguarding public health and providing to consumers food that is safe, unadulterated, and honestly presented. In particular, there are specific criteria that must be followed when cleaning and sanitizing equipment used in food preparation. According to Section 4-602.11(A) of the Food Code, equipment shall be cleaned (1) before use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry; (2) Each time there is a change from working with raw foods to working with ready-to-eat foods; (3) Between uses with raw fruits and vegetables and with potentially hazardous food (time/temperature control for safety food); (4) Before using or storing a food temperature measuring device; and (5) At any time during the operation when contamination may have occurred.

Further according to Section 4-603.14 of the Food Code, wet cleaning may accomplished accordingly: (A) Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid, alkaline, or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices; and (B) The washing procedures selected shall be based on the type and purpose of the equipment or utensil, and on the type of soil to be removed.

Additionally, after cleaning and before further use, the equipment must be sanitized. Section 4-703.11 describes ways of sanitizing, which include, (A) Hot water manual operations by immersion for at least 30 seconds and as specified under §4-501.111; (B) Hot water mechanical operations by being cycled through equipment that is set up as specified under §§4-501.15, 4-501.112, and 4-501.113 and achieving a utensil surface temperature of 71° C. (160° F.) as measured by an irreversible registering temperature indicator; or (C) Chemical manual or mechanical operations, including the application of SANITIZING chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under §4-501.114 by providing: (1) Except as specified under Subparagraph (C)(2) of this section, an exposure time of at least 10 seconds for a chlorine solution specified under ¶4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 MG/L that has a PH of 10 or less and a temperature of at least 38° C. (100° F.) or a PH of 8 or less and a temperature of at least 24° C. (75° F.), (3) An exposure time of at least 30 seconds for other chemical SANITIZING solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and PH that, when evaluated for efficacy, yields SANITIZATION as defined in Subparagraph 1-201.10(B).

According to the Food Code all equipment that is used in food preparation has to be cleaned and sanitized in order to comply with the code. It becomes particularly important when using a portable cutting board. The cutting surface of the cutting board according to particular embodiments of the present invention is not the only surface to contact food, particularly raw meat. The legs and handle may also come in contact with raw meat and other food and may thereby cross-contaminate other food, such as, but not limited to, the passing on of e-coli and salmonella. It becomes necessary to enable the cleaning of all parts of the adjustable portable cutting board as well as sanitization of all parts. This is only available if all components of the adjustable portable cutting board are moisture resistant. This provides for the ability to perform a wet wash, rinse and even a hot water or chemical sanitization of the cutting board easily without damaging affects on the cutting board components. Additionally, the adjustable legs may be corrosion resistant to avoid other mechanical failure when wet or subjected to washing with water or a chemical. Particular embodiments of the present invention may include components that are resistant to discoloration and other negative effects that may be induced by a chemical sanitization process. This allows for the integrity of the cutting board to be maintained through use, cleaning and sanitizing of the cutting board.

As shown inFIG. 8, another particular embodiment of the present invention includes a method of using and cleaning an adjustable portable cutting board70. The method70may be accomplished through the steps to place the legs onto a work surface with a cutting surface of the cutting board facing up (Step72), prepare food on the cutting surface (Step74), submerse the cutting board completely in water (Step76) and sanitize the cutting board (step78). Step72may further comprise the steps of extending the legs to a desired length and locking the legs at the desired length. Step74may further comprise the step of cutting at least one of raw meat, fruit, vegetables and ready-to-eat food. Further, Step76of method70comprises the step of cleaning the cutting board, wherein cleaning the cutting board further comprises the steps of rinsing the cutting board and draining excess water from within the legs. Additionally, Step78may further comprise the steps of submersing the cutting board into at least one of hot water, sanitizing chemical and any combination thereof and draining any excess hot water, sanitizing chemical and any combination thereof from within the legs.

Referring again to the drawings,FIGS. 9A and 9Bdepict an adjustable cutting board80according to particular embodiments of the present invention. The adjustable cutting board80includes a cutting board82and an adjustable frame84. The adjustable frame84includes a base86, a cutting board receiver88and at least two scissor legs87. The scissor legs87are coupled between the base86and the cutting board receiver88, therein the at least two scissor legs may be coupled on opposing sides of the base86and the cutting board receiver88.

The scissor legs87may each have a first portion90and a second portion92rotatably coupled together. A first end89of the first portion90is rotatably coupled to the cutting board receiver88and a second end91of the first portion90is slidably coupled to the base86. A first end93of the second portion92is rotatably coupled to the base86and a second end95of the second portion92is slidably coupled to the cutting board receiver88.

The base86has at least two apertures97, each aperture97configured to couple to the second end91of the first portion90of a scissor leg87, wherein the aperture97has a length that defines the range of heights the frame84is adjustable between. Additionally, the cutting board receiver88has two apertures94corresponding to the two apertures97of the base86, wherein each aperture94of the cutting board receiver88is configured to couple to the second end95of the second portion92of a scissor leg87, wherein the aperture94has a length that defines the range of heights the frame84is adjustable between. Further, the base86may have at least two supports98and100coupled between each side or track portion of the base86. The supports98and100provide additional support to the frame84in supporting the weight applied from using the cutting board80in the preparation of food.

Further, the adjustable cutting board80may include utensil holders130and132, wherein utensils such as various cutting utensils may be stored during use of the adjustable cutting board80. Additionally, the cutting board may include a handle134for transporting the adjustable cutting board80. It will be understood that the adjustable cutting board80may be put into a closed position wherein the base86is in contact with the cutting board receiver88. This allows for portability of the board and further is the lowest height setting of the adjustable cutting board80.

It will be understood that particular embodiments, as shown inFIG. 14, may include an adjustable cutting board170having a cutting board172, a base174and a plurality of scissor legs176and178. It will be understood that the adjustable cutting board may use the plurality of scissor legs176and178in order to adjust the cutting board172to a greater height, while maintaining substantially the same strength. It will be understood that while inFIG. 14only two sets of scissor legs176and178are shown, any number of scissor legs may be utilized to obtain a desired height.

Referring again to the drawings,FIGS. 10 and 11depict an adjustable cutting board80in accordance with particular embodiments of the present invention. The adjustable cutting board80includes a cutting board82, an adjustable frame84and a ratchet mechanism110. The adjustable frame includes a base86, a cutting board receiver88and scissor legs87coupled between the base86and the cutting board receiver88. The scissor legs87each have a first portion90and a second portion92rotatably coupled together. The ratchet mechanism110may be for retaining the scissor legs87at predetermined heights within a predetermine range of heights. The ratchet mechanism110may include a pawl112and teeth114. The pawl112of the ratchet mechanism110is coupled to second ends95of the second portions92of the scissor legs84. The teeth114of the ratchet mechanism110may be integral with the cutting board receiver88. The ratchet mechanism110further comprises a torsion spring (not shown) coupled to the pawl112to automatically engage the pawl112with the teeth114of the ratchet mechanism110.

The second portion92of each scissor leg84may be coupled together by a support structure120. The support structure120adds greater strength to the adjustable frame84. It will be understood that the scissor legs87and the ratchet mechanism110have a strength to support at least 120 pounds.

Referring further to the drawings,FIGS. 13A and 13Bdepict an adjustable cutting board80integral with a working surface160, according to particular embodiments of the present invention. The cutting board82of the adjustable cutting board80may be raised to a desired height while preparing food on the cutting board82. When not in use, the adjustable cutting board80may be placed in a closed position, wherein the cutting board82is within substantially a same plane as the working surface160.

Referring again to the drawings,FIG. 12depicts a flow chart of a method140of using an adjustable cutting board according to particular embodiments of the present invention. The method140may include securing a cutting board within an adjustable cutting board frame (Step142); placing a base of the adjustable cutting board frame on a working surface (Step144); raising the cutting board from a closed position to a desired height (Step146); automatically locking the adjustable cutting board at the desired height (Step148); and preparing food using the cutting board (Step150).

Particular embodiments of the method140may include further step such as, but not limited to, lowering the cutting board to the closed position, removing the cutting board from the adjustable cutting board frame, and cleaning and sanitizing the cutting board.