Method for portioning food

Abstract: The invention relates to a first cooling device (2) for cooling portioning equipment which is used for portioning pre-prepared and cooled food, which cooling device is provided with a closable storage space (10) for storing the portioning equipment; and cooling means for cooling the storage space. The invention also relates to a second cooling device (20) which is provided with a cooling fluid space with a generally elongate form; coupling means (18) for connection of a cooling system (4) to the cooling fluid space in order to carry cooling fluid into the cooling fluid space; and means (24) for fixing the cooling device above a conveyor belt at a distance therefrom such that portioning equipment present on the conveyor belt is cooled by the cooler air present under the cooling device. In addition, the invention relates to a method for portioning pre-prepared and cooled food using portioning equipment, comprising the step of cooling at least a part of the portioning equipment prior to and/or during the portioning.

Description: The present invention relates to the field of the production of meals in industrial kitchens, ready meal manufacturers and restaurants. In the preparation of large numbers of meals, for instance in hospitals, nursing homes, but also in catering for festive occasions, regular use is at present made of the so-called 'cook & chill model'. This cook & chill model involves the meals being refrigerated and stored after preparation in a central kitchen. The meals are then transported in refrigerated state to the location where the consumers are situated and there divided into portions (designated hereinbelow as portioning) and heated prior to serving. Strict rules have been developed for the cook & chill model in order to prevent perishing, the most recent of which is the H.A.C.C.P. legislation of December 1997. This prescribes among other things that directly after preparation the meals must be cooled to a temperature of a maximum of 10 degrees Celsius. The refrigerated storage must take place at a temperature of 2 degrees Celsius. In addition, the temperature of the meals may not exceed a temperature of 7 degrees Celsius until just before heating. To enable compliance with these regulations the meals are stored in bulk refrigeration cells specially present on location for this purpose. Special portioning spaces are also present on location for carrying out the portioning operations, in which an ambient temperature prevails of 6 to 15 degrees. Applicable in performing these operations are guidelines of the Working Conditions Act which stipulate inter alia that a member of staff may only work in such a cool environment for a certain maximum continuous period of time, and that the difference in temperature between adjoining work areas may not be greater than a maximum of 6 degrees. This entails the use of a tight work schedule and the deployment of extra staff. The present invention provides a practical method, which is applicable in combination with the above outlined cook & chill model but which obviates a large number of the above described drawbacks. The invention provides for this purpose a method for portioning pre-prepared and cooled food as defined in claim 1. By cooling substantially only the portioning equipment prior to the portioning, the portioning can take place at ambient temperature, while the requirement that the temperature of the meals may not exceed 7 degrees can still be met. The necessity of using cooled portioning spaces is hereby dispensed with. Fewer members of staff are now also required for carrying out the portioning operations. Cooling of the portioning equipment is preferably carried out with the cooling device(s) according to the present invention especially developed for this purpose, but can also take place in many other ways. One such way is for instance to place the portioning equipment in a refrigerated space, such as a (bulk) refrigeration cell, prior to the portioning operations. Application of the invention means a considerable energy-saving, since only what is most essential is refrigerated. Only the portioning equipment is after all cooled instead of the whole portioning space. In addition, it is conceivable for the cooling device(s) to also be used for refrigerated storage of the meals prior to the portioning, whereby the necessity of using the (bulk) refrigeration cells for this purpose disappears. In a first preferred embodiment the cooling means comprise: a cooling fluid space, which at least partly encloses the storage space; and coupling means for connection of a cooling system to the cooling fluid space in order to carry cooling fluid into the cooling fluid space. In a practical embodiment the storage space takes a double-walled form and the space between the double walls forms the cooling fluid space. In an alternative embodiment the cooling fluid space comprises a pipe system which is situated on the outside of the storage space. A combination of the two embodiments results in a cooling device in which the storage space takes a double-walled form and in which the cooling fluid space comprises a pipe system which is placed in the space between the double walls of the storage space. All embodiments just described of the first cooling device have the advantage that they take a compact form and cool in efficient manner substantially only the storage space for portioning equipment. In a practical preferred embodiment of the second cooling device, the cooling device comprises a pipe system which forms the cooling fluid space. A protective hood is preferably arranged above the cooling fluid space. The invention will now be discussed in more detail with reference to the drawing, in which: Figure 1 shows a schematic top view of a possible layout of a portioning space during application of the present invention; Figure 2 shows schematically and partly in longitudinal section a preferred embodiment of a first cooling device; Figure 3 shows a schematic top view of the first cooling device of figure 2; Figure 4 shows schematically and partly in cross-section the first cooling device of figures 2 and 3; Figure 5 is a schematic view of a section along the line III-III of figure 3; Figure 6 shows an alternative for figure 5, also in the form of a section along the line III-III of figure 3; and Figure 7 finally shows a further alternative of a schematic cross-sectional view along the line III-III of figure 3. Figure 1 shows a schematic top view of a possible layout of a portioning space during application of the present invention. A number of first cooling devices 2 according to the invention are disposed by way of illustration in portioning space 1. Each cooling device 2 is connected to a cooling conduit 3 of a cooling system 4 situated in a separate space 5. Cooling system 4 is for instance a per se known cooling system consisting of a cooling fluid pump in a cooling fluid tank which is connected to the cooling fluid pump. In the shown situation cooling devices 2 are thus all cooled. Cooling device 2 is shown in more detail in figures 2-4. In order to complete the layout sketch, figure 1 also shows a kitchen 6 which is separated from the portioning space by means of fast-coolers 7. In addition, a bulk refrigeration cell 8 and a further refrigerating/freezing space 9 are shown adjoining the portioning space 1. In this exemplary situation the food is prepared in kitchen 6 and subsequently cooled in accelerated manner by means of fast-coolers 7. The preparation, cooling and portioning all take place at one location. It is noted that the portioning could also take place at a location other than that where the food is prepared. This is of no importance whatever to the invention. The refrigerated food can then be stored in the cooled cooling devices 2 instead of in bulk refrigeration cell 8, as was customary in the field until the day of filing of the present patent application. In portioning space 1 is also shown a second cooling device 21. Figure 2 shows schematically and partly in longitudinal section a preferred embodiment of cooling device 2. Figure 3 shows a schematic top view of cooling device 2. In figure 4 cooling device 2 is shown schematically and partly in cross-section. Cooling device 2 is provided with a storage space 10 which is closable by means of cover(s) 10 and in which is arranged a resilient stacker 13, also known under the name "lowerator". Arranged in storage space 12 in the shown embodiment are regal containers or gastronorm containers 14 filled with pre-prepared and cooled food (not shown). Cooling device 2 can travel by means of wheels 11. In the shown preferred embodiment device 2 is provided with three covers 10, the middle one of which is drawn closed (see figure 3). Figure 5 shows a schematic view of a section along the line III-III from figure 3. Storage space 12 is herein embodied with double walls 15 and 16 between which cooling fluid space 17 is situated. By means of rapid-action couplings 18, or other suitable coupling means, cooling device 2 can be connected to conduits 3 of cooling system 4 to carry cooling fluid into the cooling fluid space. An example of a suitable cooling fluid is a cooling liquid consisting of a mixture of water and alcohol. Among the alternatives is ice water. A gaseous cooling fluid, such as carbon dioxide or nitrogen, can also be envisaged. As alternative to the double-walled embodiment of the storage space, the cooling fluid space can be formed by a pipe system situated on the outside of the storage space. Figure 6 shows a schematic view of an example of a suitable form for such a pipe system 18. Figure 6 is also shown from the perspective of a cross-section along the line III-III of figure 3. The double-walled cooling fluid space has the advantage that the required volume of cooling fluid is smaller, while the cooling fluid space embodied as pipe system is safer. The chance of contact occurring between the cooling fluid and the food or the portioning equipment is smaller. It is noted that the pipe system according to figure 6 can also be arranged in the space between double walls 15 and 16 of figures 3 and 4. The double-walled space then no longer functions as cooling fluid space, but can for instance be filled with water in order to prevent freezing of the food. Finally, figure 7 shows another further alternative of a schematic cross-sectional view along the line III-III of figure 3. The cooling means are formed herein by a heat exchanger 19 in combination with a fan (not shown). In all alternative embodiments of figures 5, 6 and 7 the storage space is insulated by means of insulation material 20. It is further noted that in the embodiments according to figures 5 and 6 so-called "static cooling" occurs, while in the embodiment according to figure 7 "forced cooling" is applied. Cooling device 2 is preferably further provided with a thermostat for regulating the temperature in the cooling fluid space. All embodiments of the cooling device will of course be constructed in practice such that the applicable regulations in respect of hygiene are fulfilled. In practice the method according to the invention can for instance comprise the following. A number of first cooling devices 2 are connected to cooling conduits 3 in order to be pre-cooled. The pre-cooled cooling devices 2 are then filled with portioning equipment. In this embodiment at least one cooling device 2 is filled with serving trays and one with crockery. In practice the portioning equipment will come for instance directly from the dishwasher. In that case it has a temperature of approximately forty to fifty degrees Celsius. The temperature of the portioning equipment must be reduced to a temperature suitable for portioning according to the invention. This can be a temperature of for instance zero degrees Celsius, depending on the situation. At least one cooling device 2 is further filled with regal containers filled with food. Situated in the portioning space, in which an ambient temperature of 18 to 20 degrees Celsius may prevail, is a conveyor belt (not shown). The above-stated filled cooling devices are placed at different positions on the conveyor belt and serve as portioning stations. Portioning stations filled with food are preferably connected to the cooling system during the portioning. This is of less importance for portioning stations filled only with portioning equipment. At a first portioning station the cooled serving trays are placed on the conveyor belt. At a second portioning station the cooled crockery is placed on the cooled serving trays prior to the portioning. The cooling devices cum portioning stations 2 are provided for this purpose with portioning assist means, such as a resilient stacker 13. At a third portioning station the food is scooped out of the regal containers onto the cooled crockery and the meals are made up. The third portioning station is provided for this purpose with portioning assist means, such as a worktop. This can for instance be formed by the folded-open covers 10 (see figure 3). In another embodiment the portioning station according to the invention is provided with other portioning assist means, such as a cooled worktop and/or a cover, for instance partly cabinet-like, above the worktop. After portioning, the serving trays having thereon the crockery with meals are, if desired, optionally stored in cooled state in a further cooling device 2 Two separate cooling systems can optionally be provided. Each of the cooling systems is adapted in accordance with the above described cooling system 4 and differs from the other cooling system only in respect of the cooling fluid. The one cooling system then serves to cool the portioning equipment prior to the portioning. Some time is usually available herefor and a target temperature of around freezing-point is usually sufficient. Ice water would serve extremely well as cooling fluid. The other cooling system serves to cool food products. This usually has to take place more quickly. A lower target temperature may also be desirable. In that case another cooling fluid, such as a mixture of alcohol and water, provides the required results. The choice for two or more separate cooling systems and the associated suitable cooling fluids is of course greatly dependent on the conditions. The invention provides the insight that by cooling at least a part of the portioning equipment prior to the portioning, it is possible to comply with the stringent requirements in respect of the maximum permitted temperature for portioning pre-prepared and cooled food. The invention hereby provides a new concept related to the cook & chill model, which involves a new perspective and a different method of implementation in respect of the portioning of refrigerated or deep-frozen food products. It is noted that within the scope of the invention the term "cook & chill" is understood to mean any method of processing food, wherein after (heated) preparation the food is first re-cooled and subsequently heated again some time later prior to serving, this time depending on the manner of preparation. For the implementation of the new concept there is provided a system, comprising: a portioning space with a conveyor belt on which portioning stations cum cooling devices are placed, and a cooling system as described above, which may or may not be situated in the portioning space. In the context of the present invention the term "portioning equipment" is understood to mean all equipment which is or can be used in dividing such food into portions (=portioning). Several examples are: serving trays, crockery, (regal) containers and so on. The step of cooling the portioning equipment can be performed in advantageous manner by means of at least one first cooling device . The method then further comprises the steps of cooling the storage space using the cooling means; and placing the portioning equipment optionally provided with food portions in the storage space. The step of cooling the portioning equipment can also be performed in advantageous manner by means of at least one second cooling device. The method then further comprises the steps of: cooling the cooling fluid space using the cooling means; and placing the portioning equipment optionally provided with food portions under the cooling device, for instance on the conveyor belt. Both types of cooling device can of course also be deployed adjacently of each other, as shown in the figures. In the shown embodiments the step of cooling the storage space or the cooling fluid space can be performed by coupling the cooling fluid space to the cooling system. In this manner the first cooling device can serve for cooled storage of both empty portioning equipment and (regal) containers filled with food, prior to the portioning. After the portioning the cooled first cooling device can serve as refrigerated storage for the plates having thereon meals divided into portions. Prior to serving, the cooling fluid space of the first cooling device must be disconnected from the cooling system. Owing to its specific construction the storage space of the first cooling device will remain cooled for some time after disconnection so that efficient use can be made of the cooling device for refrigerated transport of the portioned meals. The meals can therefore remain refrigerated for as long as possible, optionally until just before heating thereof. After reading the foregoing a person skilled in the art will be able to envisage many modifications of the invention. It is therefore noted that the invention is expressly not limited to the described and illustrated embodiments, but generally extends to any embodiment which falls within the scope of the appended claims as seen in the light of the foregoing description and drawings.

Claims: Method for portioning pre-prepared and cooled food using portioning equipment, such as serving trays, crockery, containers optionally filled with food, etc., characterized by the method comprising the step of cooling at least a part of the portioning equipment prior to the portioning, and having the portioning take place at ambient temperature. Method as claimed in claim 1, characterized in that the method comprises the step of cooling the at least part of the portioning equipment during the portioning. Method as claimed in either of the claims 1-2, characterized by the use of a cooling device (2) for cooling portioning equipment, which cooling device (2) is provided with a closable storage space (12) for storing the portioning equipment; and cooling means for cooling the storage space. Method as claimed in claim 3, wherein the cooling means comprise: a cooling fluid space (17) which at least partly encloses the storage space (12); and coupling means (18) for connection of a cooling system to the cooling fluid space (17) in order to carry cooling fluid into the cooling fluid space (17). Method as claimed in claim 4, wherein the storage space (12) takes a double-walled form and the space (17) between the double walls (15, 16) forms the cooling fluid space. Method as claimed in either of the claims 3-4, wherein the cooling fluid space (17) comprises a pipe system (18) which is situated on the outside of the storage space. Method as claimed in claim 4, wherein the storage space (12) takes a double-walled form and wherein the cooling fluid space (17) comprises a pipe system (18) which is placed in the space (17) between the doulbe walls (15, 16) of the storage space (12). Method as claimed in claim 3, wherein the cooling means comprise a heat exchanger (19) and a fan. Method as claimed in any of the claims 3-8, wherein the storage space (12) is insulated. Method as claimed in any of the claims 3-9, wherein the storage space (12) comprises means (13, 14) for stacking the portioning equipment. Method as claimed in any of the claims 4-10, wherein the coupling means (18) comprise rapid-action couplings. Method as claimed in any of the claims 4-11, wherein the cooling device is further provided with a thermostat for regulating the temperature in the cooling fluid space (17). Method as claimed in any of the claims 4-12, wherein the cooling fluid is a mixture of alcohol and water. Method as claimed in any of the claims 4-13, wherein the cooling system comprises a cooling fluid pump, a cooling fluid tank which is connected to the cooling fluid pump, and one or more cooling fluid conduits connected to the cooling fluid tank.

Inventors: GUDDEN GERARDUS JOHANNUS WILHE, GUDDEN, GERARDUS JOHANNUS WILHELMUS HERMAN
Applicants: GUDDEN GERARDUS JOHANNUS WILHE, GUDDEN, GERARDUS JOHANNUS WILHELMUS HERMAN
Application year: 2000
Main classification: F25D3
IPC codes: F25D13, F25D3