Abstract:
Devices (inserts) for preserving freshness of hot food in a container are taught. Exemplary inserts according to the present invention may include a first substrate formed from an adhesive material, and a second substrate formed from an absorbent material, the second substrate being coupled to the first substrate. The insert may also include a removable release layer in contact with the first substrate. The first substrate may be securely attached by the adhesive material to the interior of the container.

Description:
FIELD 
       [0001]    This application relates generally to food containers. In particular, this application relates to inserts for food containers that preserve freshness and crispness of hot food. 
       BACKGROUND 
       [0002]    Fast food and take-out hot food is a multi-billion dollar industry in the United States. Many traditional restaurants, in addition to the ubiquitous fast-food restaurants, offer take-out service to better serve their customers. Customers often enjoy eating their favorite restaurant food at home, on a picnic, or at some other location or event than the restaurant. The very reason that many restaurants are successful is that the purveyors of those restaurants provide unique and tasty food unavailable elsewhere, making food from a particular restaurant desirable, even when attending other functions or locations. 
         [0003]    To serve the take-out and fast food markets, many different disposable containers have been used to attempt to preserve heat and freshness of hot food while being transported for later consumption. Two of the most common types of containers are Styrofoam® (or other similar molded plastic) containers and the cardboard, or paperboard containers. Often, however, these containers trap moisture inside of the containers. As the containers are covered to keep heat in so that the food remains hot or warm as long as possible, steam and moisture escaping from the hot food tends to collect on the top and on the inside surfaces of the container, often dripping or otherwise moistening the food. 
         [0004]    Often, a disposable take-out container will include different types of food in a single presentation, such as fries and meat. Fries that are exposed to the moisture inside of the containers tend to go soggy and lose the crispiness that fries are often known and loved for. As such, many take-out containers can lead to the take-out hot food placed in the containers, particularly crispy, toasted, or fried foods becoming soggy after just a few minutes. Soggy bread, fries, other fried foods, and other food susceptible to being affected by the moisture trapped in traditional take-out containers are not as they were prepared and intended to be eaten by the restaurant. Such food is also generally not as well received by customers who expect the type of food they have come to expect and love from their favorite restaurant. 
       SUMMARY 
       [0005]    Devices (inserts) for preserving freshness of hot food in a container are taught. Exemplary inserts according to the present invention may include a first substrate formed from an adhesive material, and a second substrate formed from an absorbent material, the second substrate being coupled to the first substrate. The insert may also include a removable release layer in contact with the first substrate. The first substrate may be securely attached by the adhesive material to the interior of the container. 
         [0006]    In some embodiments, the insert may include a gas and water vapor permeable outer layer. In various embodiments, the absorbent material may be cotton, combined cotton, or any other suitable material. The absorbent material in the insert may be affixed to an inner surface of the disposable container, and may absorb water vapor and increase the time the hot food can be in the disposable container without becoming soggy. 
         [0007]    Some embodiments of methods for preserving freshness in hot food may include providing a container for hot food, the container having a closable lid, and affixing a moisture absorbing device to the interior of the container. Such methods may also include placing hot food in the container, and transporting the container and hot food. In some embodiments, the container is formed from thermoplastic, a paper product, or any other suitable material. In various embodiments, the affixing may be performed at a restaurant, or may be performed prior to shipping the container to a restaurant for use by the restaurant. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0008]    The following description can be better understood in light of Figures, in which: 
           [0009]      FIG. 1  illustrates an exemplary moisture absorbing device placed in a take-out food container; 
           [0010]      FIG. 2  illustrates the function of an exemplary moisture absorbing device in a take-out food container with hot food; 
           [0011]      FIG. 3  illustrates a cross-section of an exemplary moisture absorbing device in a take-out food container; 
           [0012]      FIG. 4  is a top view of an exemplary moisture absorbing device; 
           [0013]      FIG. 5  is a side view of an exemplary moisture absorbing device; 
           [0014]      FIG. 6  is a perspective bottom view of an exemplary moisture absorbing device; 
           [0015]      FIG. 7  is a perspective top view of an exemplary moisture absorbing device; and 
           [0016]      FIG. 8  is a perspective tip view of an exemplary moisture absorbing device with indicia. 
       
    
    
       [0017]    Together with the following description, the Figures demonstrate and explain the principles of the apparatus and methods for using the moisture absorbing device. In the Figures, the thickness and configuration of components may be exaggerated for clarity. The same reference numerals in different Figures represent the same component. 
       DETAILED DESCRIPTION 
       [0018]    The following description supplies specific details in order to provide a thorough understanding. Nevertheless, the skilled artisan would understand that the apparatus and associated methods of using the apparatus can be implemented and used without employing these specific details. Indeed, the apparatus and associated methods can be placed into practice by modifying the illustrated apparatus and associated methods and can be used in conjunction with any other apparatus and techniques conventionally used in the industry. For example, while the description below focuses on exemplary moisture absorbing devices in hot food take-out containers formed of plastic foam, the device may be sized for and used with hot-food containers of any shape and made from any material. 
         [0019]      FIGS. 1 and 2  illustrate food container  10 , which may be used for serving and/or transporting hot food  20 . In the figure, insert  100  is included inside of the top portion of food container  10 . As shown in  FIG. 2 , insert  100  may be used to absorb steam or other moisture vapor  22  to allow food  20  to remain fresher longer by preventing excess moisture from depositing on food  20 . Insert  100  may be particularly effective when food  20  is fried, crispy, or soft food, such as french fries, toast, bread, or other food that may be adversely affected by excess steam. 
         [0020]    Additionally, insert  100  may also provide additional insulation to keep heat within container  10  for a longer period of time than without insert  100 . Insert  100  may also function to maintain higher heat longer by reducing the evaporative cooling effect that can occur when water collects on the interior surface of container  10  due to excess steam and condensation by reducing the water surface area available for evaporation. 
         [0021]    As shown in  FIGS. 3-7 , insert  100  may include absorbent layer  110  and adhesive layer  120 . In some embodiments, release sheet  125  may be provided to allow adhesive layer  120  to be protected until use when release sheet  125  can be removed and insert  100  attached in its position using adhesive layer  120 . Similarly insert  100  may further include outer layer  130  to protect or hold absorbent layer  120  in place. 
         [0022]    Absorbent layer  120  may be formed of any suitable material, such as cotton, combined cotton, layered woven materials, etc. Similarly, absorbent layer  120  may have a thickness between about 1/16 to about ½ inch, depending on the application and materials used. Absorbent layer  120  may also include additional materials such as powders, cellulose, or other absorbent materials. Such materials may be impregnated in other materials or may be held in place by outer layer  130 . 
         [0023]    As shown in  FIG. 8 , absorbent layer  120 , with or without outer layer  130 , may include embossing or a type of embroidery or printing to place designs or logos  150  on insert  100 . In some embodiments, the embossing or other similar process  150 , may provide pockets to hold the material in absorbent layer  120  in a desirable distribution throughout insert  100 . For example, if cellulose is used, sectioning absorbent layer  120  of insert  100  with embossing or embroidery  150  may allow for even distribution of the cellulose material and maintain a desired thickness of insert  100 . Designs, shapes, and/or logos  150  may reflect the trademarks or other identifying features of a particular restaurant. 
         [0024]    Insert  100  may be any suitable size for an appropriate container. For example, a 5″×5″ insert  100  may be suitable for use with an 8″×8″ inch foam plastic container. Or a 2″×5″ insert  100  may be suitable for use with a 3″×6″ cardboard container. The size of insert  100  may vary according to the size and materials of container  10 , and may also vary based on the types and quantities of hot food  20  placed in container  10 . For example, a larger and/or thicker insert  100  may be desired if food  20  includes a cup of very hot chili and a large number of fries in order to keep the fries crispy with the considerable steam produced by the chili. A much smaller insert may be required to maintain a fresh roll with slices of hot meat. The appropriate size and thickness of an insert for a particular application can be readily determined with simple trial efforts. 
         [0025]    Suitable containers  10  may be formed from any of various materials, such as thermoplastics (including Styrofoam® or other similar materials), other plastics, cardboard, paper board and other paper products, aluminum, or any other suitable hot-food container, as are available to those of ordinary skill in the art. 
         [0026]    In some circumstances, hot food may be kept in a more desirable condition with insert  100  for up to 45 minutes as compared to only a few minutes without an insert. In some embodiments, larger and thicker inserts may provide for a longer heat and freshness time, as desired. 
         [0027]    Adhesive layer  120  may be a contact adhesive, spray-on adhesive, double-sided adhesive tape, or any other suitable adhesive. Many such suitable adhesives are available and are known to those of ordinary skill. Similarly, insert  100  may be manufactured with adhesive layer  120  and release sheet  125  for placement into container  10  in a restaurant. Or, in other embodiments, insert  100  may be affixed to container  10  during the manufacturing process of container  10  and shipped to individual restaurants with insert  100  in place. In such circumstances, a spray-on adhesive or any other suitable adhesive may be used to form adhesive layer  120 . 
         [0028]    Release sheet  125  may be formed of any material that will readily release from adhesive layer  120 , while allowing adhesive layer  120  to maintain its adhesive properties. Adhesive layer  120  may be selected for significant adhesion since container  10 , along with insert  100 , is generally disposable and it is undesirable for insert  100  to become detached from container  10  and thereby contact food  20 . Thus, adhesive layer  120  may be sufficiently sticky as to make removal of insert  100  from container  10  without damaging or destroying either insert  100  or container  10 . 
         [0029]    Outer layer  130  may provided or omitted, depending on the material used in absorbent layer  110  and/or a desired aesthetic presentation. In some embodiments, outer layer  130  may be formed from a material that is water vapor permeable, but resists allowing liquid water from passing through, such as fabrics formed from ptfe, or other similar materials. While in other embodiments, outer layer  130  may be a simple woven fabric suitable to allow water vapors to penetrate into absorbent layer  110 . 
         [0030]    In addition to any previously indicated modification, numerous other variations and alternative arrangements may be devised by those skilled in the art without departing from the spirit and scope of this description, and appended claims are intended to cover such modifications and arrangements. Thus, while the information has been described above with particularity and detail in connection with what is presently deemed to be the most practical and preferred aspects, it will be apparent to those of ordinary skill in the art that numerous modifications, including, but not limited to, form, function, manner of operation and use may be made without departing from the principles and concepts set forth herein. Also, as used herein, examples are meant to be illustrative only and should not be construed to be limiting in any manner.