Abstract:
A cooked food staging device and method are provided. The device and method are particularly suited for storing breaded, battered or bread food items for extended periods of time without becoming soggy. A heated compartment having a slot has a flexible member covering at least a portion of the slot to restrict airflow and to permit access to the food items contained therein, which may be contained on trays, without the necessity of removing the tray to view and remove selected food items therefrom.

Description:
FIELD OF THE INVENTION  
       [0001]     The present invention relates to a food staging device. It also relates to a method of storing foods and a method of making a sandwich.  
       BACKGROUND OF THE INVENTION  
       [0002]     Many restaurants must prepare a high volume of food relatively quickly. Sandwiches are common lunch and dinner foods that are served at many such restaurants, where a large volume of such items needs to be prepared relatively quickly, particularly during lunch and dinner times. Since a high volume needs to be prepared quickly, labor requirements can be substantial, particularly for the high volume periods of breakfast, lunch, and dinner. Additionally, breaded and fried foods prepared too far in advance of serving become soggy while being stored.  
         [0003]     Since some restaurants sell very large quantities of food, even a small increase in the efficiency of handing sandwich cooking and preparation would be desirable.  
         [0004]     It is desirable to prepare the individual components of a sandwich in large quantities at the same time and store the individual components until needed to prepare the sandwich. As such, it would be desirable to store breaded and fried foods in a staging device that allows these foods to be prepared in advance of serving without becoming soggy.  
         [0005]     Flavor characteristics and taste sensations of sandwiches are important factors consumers use to evaluate a product. It is important for consumer satisfaction that consumers receive breaded products that are of a consistent, fresh, crispy quality and are not soggy.  
         [0006]     In view of the foregoing, there exists a need for a staging device and method that will allow foods to be stored after cooking while maintaining a fresh and crispy quality without becoming soggy. A need further exists for a staging device and method for reducing the labor intensity required at peak serving times while maintaining product quality.  
         [0007]     A need further exists for a method of preparing a sandwich to ensure product uniformity maintaining breading with a fresh and crispy quality.  
       SUMMARY OF THE INVENTION  
       [0008]     In accordance with the present invention, a staging device for holding a plurality of food portions is provided which comprises at least one compartment for holding the food portions having a compartment height and preferably bounded by an upper heated compartment surface, a heating device for maintaining an elevated temperature in the compartment, a cabinet defining a volume that encloses the compartment therein including at least one slot for removing the food portions from the compartment, and a flexible member covering at least an upper portion of the slot. The flexible member is readily deflectable to permit access to the interior of the compartment for removing items therefrom, such as items contained in a tray without the need for removing the tray from the compartment. Airflow into and out of the compartment is limited by the flexible member. In one embodiment, the flexible member may be in the form of a flexible sheet which may be a relatively thin material and is preferably transparent, allowing the user to view the items contained in the compartment, again without requiring removal of the food-containing tray. The sheet material, preferably PTFE, such as TEFLON®, is durable and transparent. Typically, the sheet material can be any desired thickness and can be about 0.050 inches, 0.03 inches or less in thickness, and may be from about 0.004 to 0.010 inches thick, for example.  
         [0009]     Typically, the compartment is further bounded by a lower heated surface. The staging device may further comprise at least one raised curb attached to the lower surface. The curb can act to restrain movement of a tray contained in the compartment. This can be particularly advantageous when removing food items contained in the tray without removing the tray from the compartment and without handling the tray. The staging device may further comprise at least one tray for containing the food portions.  
         [0010]     Typically, the staging device will be configured so that there is a gap between the flexible member and the bottom of the cabinet. This gap may be of any suitable height to permit easy insertion of a tray for containing food to be inserted therein and to allow a desired amount of airflow such as to permit sufficient airflow to and from the cabinet to prevent breaded or bread-containing products stored within the cabinet from becoming soggy. Typically, this gap is approximately two inches for a compartment having a height in the range of from about 5 inches to about 7 inches. In one embodiment, the flexible member is at least substantially air impermeable.  
         [0011]     In an alternative embodiment, the flexible member may comprise an upper and lower portion with either the upper or lower portion having an increased or relatively high degree of air permeability, wherein the increased or high degree of air permeability is suitable to permit a desired amount of airflow, such as a sufficient amount of airflow to and from the cabinet to prevent breaded or bread-containing products stored within the cabinet from becoming soggy while still essentially maintaining the temperature of the cabinet at a desired level without requiring excessive or inefficient energy input. The flexible member may extend to the bottom of the cabinet or lower but preferably there will be sufficient airflow to prevent breaded or bread-containing products contained in the compartment from becoming soggy.  
         [0012]     In a further embodiment, the entire flexible member may be sufficiently air permeable to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products becoming soggy while still essentially maintaining the temperature of the cabinet.  
         [0013]     The increased or high degree of air permeability can be in any suitable form, including, for example, perforations that may be large or small, or material that has a desired degree of air permeability.  
         [0014]     In accordance with another aspect of the invention, a method for storing previously cooked food is provided. A staging device in accordance with the invention, such as one for holding a plurality of food is provided. Previously cooked food is placed into a compartment of the staging device. Typically, the food will be of a type that is battered, breaded, or is a bread item, which may be a biscuit, muffin or other item, for example. The previously cooked food is stored in the staging device for a period of time and removed when desired. Typically, the food will be placed in a suitable tray prior to placing the food in the compartment of the staging device.  
         [0015]     In an alternative embodiment, the compartment may be further bound by a lower heated surface. In another embodiment, the staging device is configured to provide a gap between the flexible member and the bottom of the cabinet. This gap may be any size appropriate to allow a sufficient airflow into and out of the cabinet to prevent any breaded or bread-containing products from becoming soggy while still essentially maintaining the temperature of the cabinet.  
         [0016]     In an alternative embodiment, the flexible member may comprise an upper and lower portion with either the upper or lower portion having a higher air permeability, wherein the higher air permeability is suitable to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products stored within the cabinet from becoming soggy while still essentially maintaining the temperature of the cabinet. The flexible member may extend to the bottom of the cabinet or lower so long as the airflow is sufficient to prevent any breaded or bread-containing products from becoming soggy.  
         [0017]     In a further embodiment of the method, the entire flexible member may be sufficiently air permeable to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products becoming soggy while still essentially maintaining the temperature of the cabinet.  
         [0018]     In accordance with another aspect of the invention, a method for making a sandwich is provided. A staging device in accordance with the invention as previously described, such as in paragraphs 0008 to 0012 herein, for example, for holding a plurality of food portions is provided. Previously cooked food is placed into the compartment of the staging device, which may be contained on a tray that is also placed into the staging device. The previously cooked food is stored in the staging device for a period of time and subsequently removed. Typically, the food will be of a type that is battered, breaded, or is a bread item, which may be a biscuit, muffin or other item, for example. The previously cooked food thereafter is assembled together with another sandwich component or components to make a sandwich. The other component or components can be as desired. For example, if the food item stored in the staging device comprises meat, the other component or components may comprise a bread component. If the food item stored in the staging device is a bread component, the other component or components may comprise a biscuit, an English muffin or some other type of sandwich component. Optionally, additional sandwich ingredients are added to the previously cooked food or bread component to make a sandwich.  
         [0019]     In an alternative embodiment of this method, the compartment may be further bounded by a lower heated surface. In another embodiment, the staging device further comprises a gap between the flexible member and the bottom of the cabinet. This gap may be any size appropriate to allow a sufficient airflow into and out of the cabinet to prevent any breaded or bread-containing products from becoming soggy while still essentially maintaining the temperature of the cabinet.  
         [0020]     In an alternative embodiment, the flexible member may comprise an upper and lower portion with either the upper or lower portion having a higher air permeability, wherein the higher air permeability is suitable to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products stored within the cabinet from becoming soggy while still essentially maintaining the temperature of the cabinet. The flexible member may extend to the bottom of the cabinet or lower so long as the airflow is sufficient to prevent any breaded or bread-containing products from becoming soggy.  
         [0021]     In a further embodiment, the entire flexible member may be sufficiently air permeable to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products from becoming soggy while still essentially maintaining the temperature of the cabinet.  
         [0022]     In accordance with another aspect of the invention, a staging device for holding a plurality of food portions at a controlled temperature is provided which comprises at least one compartment for holding the food portions having a compartment height and bounded by an upper compartment surface, a refrigeration device for maintaining a controlled temperature in the compartment, a cabinet defining a volume that encloses the compartment therein including at least one slot for removing the food portions from the compartment, and a flexible member covering at least an upper portion of the slot, where the flexible member is readily deflectable to permit access to the interior of the compartment for removing items therefrom and limiting the amount of airflow into and out of the compartment  
         [0023]     In an alternative embodiment, the staging device is kept below ambient temperature. Alternatively, the staging device may be kept at refrigerated temperatures.  
         [0024]     Typically, the compartment is further bounded by a lower surface. The staging device may further comprise at least one raised curb attached to the lower surface. The staging device may further comprise at least one tray for containing the food portions.  
         [0025]     Typically, the staging device will further comprise a gap between the flexible member and the bottom of the cabinet. This gap may be of any suitable height to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products stored within the cabinet from becoming soggy. Typically, this gap is approximately two inches. In one embodiment, the flexible member is at least substantially air impermeable.  
         [0026]     In still another embodiment, the flexible member may comprise an upper and lower portion with either the upper or lower portion having a higher air permeability, wherein the higher air permeability is suitable to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products stored within the cabinet from becoming soggy while still essentially maintaining the temperature of the cabinet. The flexible member may extend to the bottom of the cabinet or lower so long as the airflow is sufficient to prevent any breaded or bread-containing products from becoming soggy.  
         [0027]     In a further embodiment, the entire flexible member may be sufficiently air permeable to permit sufficient airflow to and from the cabinet to prevent any breaded or bread-containing products from becoming soggy while still essentially maintaining the temperature of the cabinet.  
     
    
     BRIEF DESCRIPTION OF THE FIGURES  
       [0028]     The accompanying drawings form part of the specification and like numerals are employed to designate like parts throughout the same.  
         [0029]      FIG. 1  is a perspective view of an embodiment of a staging device for holding a plurality of food portions at elevated temperatures.  
         [0030]      FIG. 2  is a perspective view of another embodiment of the staging device in accordance with the invention.  
         [0031]      FIG. 3  is a perspective view of another embodiment of the staging device in accordance with the invention.  
         [0032]      FIG. 4  is a perspective view of another embodiment of the staging device in accordance with the invention.  
         [0033]      FIG. 5  is a perspective view of another embodiment of the staging device in accordance with the invention.  
         [0034]      FIG. 5A  is a plan schematic view of a portion of the staging device of  FIG. 5 .  
         [0035]      FIG. 6  is a perspective view of another embodiment of the staging device in accordance with the invention.  
         [0036]      FIG. 7  is a perspective view illustrating a tray used with the staging device in accordance with the invention.  
         [0037]      FIG. 8  is a perspective view illustrating a display used with the staging device in accordance with the invention.  
         [0038]      FIG. 9  is a perspective view illustrating a method in accordance with the invention for using the staging device to store previously cooked foods. 
     
    
     DETAILED DESCRIPTION OF THE INVENTION  
       [0039]     The present invention provides a staging device for holding a plurality of foods at an elevated temperature. Any suitable temperature required to maintain the temperature and quality of the foods stored within the staging device is appropriate. The staging device provides storage for food and is particularly suitable for storing breaded or otherwise fried foods.  
         [0040]     Breaded foods include any foods containing flour or seasoned flour, covered or dusted with flour or seasoned flour, coated with liquid batter, or covered with a breading of crumbs, cornflakes, any other crunchy material, or any material or coating intended to give the food a crispier texture. Examples include breaded pieces of chicken, breaded pieces of fish, hotcakes, biscuits, muffins, buns, or pies.  
         [0041]     Fried foods includes any food that is cooked by deep frying, pan frying, oven frying, pressure cooking, or any other method of cooking that produces foods with a crisp coating. Oven fried foods are actually baked, but produce a food with a crisp coating.  
         [0042]     The staging device allows for food to be cooked prior to being served and stored within the staging device. The food stored in the staging device maintains its fresh and crispy texture and does not become soggy from storage in the staging device.  
         [0043]     Referring to the Figures generally, and in particular to  FIG. 1 , there is illustrated a view of one embodiment of a staging device  10 . Staging device  10  comprises at least one compartment  12  for holding food portions bounded by an upper heated compartment surface  16 , a heating device for maintaining an elevated temperature in the compartment, a cabinet  20  defining a volume that encloses compartment  12  and therein including at least one slot  22   a - c  for removing food portions from compartment  12 , and a flexible member  24   a - c  covering at least an upper portion of slot  22   a - c . Typically, cabinet  20  is housed on top of a table  25 . Table  25  can be any type of table or stand of appropriate size and strength to support cabinet  20 .  
         [0044]     Flexible member  24   a - c  is at least substantially air impermeable and is readily deflectable to permit access to the interior  26  of compartment  12  for removing items therefrom. Flexible member  24   a - c  further limits the amount of airflow into and out of compartment  12 . Flexible member  24   a - c  is attached by any available means to compartment  12 . Flexible member  24   a - c  covers a large portion of slot  22   a - c , leaving a gap  28   a - c  in between the bottom of flexible member  24   a - c  and the bottom of compartment  12 .  
         [0045]     Gap  28   a - c  permits an amount of airflow into and out of compartment  12 . This airflow allows for the storage of breaded or fried foods in staging device  10  without becoming soggy. The breaded or fried foods maintain their fresh and crispy quality during storage in staging device  10 .  
         [0046]     Gap  28   a - c  can be any suitable height and size so as to permit sufficient airflow into and out of staging device  10  to prevent the stored foods from becoming soggy. Gap  28   a - c  can be from approximately 0.5 inches to 4 inches high. Preferably, gap  28   a - c  is approximately 2 inches high for a compartment having a total height in the range of from about 5 inches to about 7 inches.  
         [0047]     Staging device  10  further comprises at least one tray  30   a - f . Tray  30   a - f  will hold any food stored in staging device  10 . Tray  30   a - f  can be any suitable material such as plastic or metal. Typically, tray  30   a - f  will be a metal tray. Preferably, tray  30   a - f  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  30   a - f  will comprise ridges in the bottom of the tray, minimizing the contact between the food product and tray  30   a - f . Tray  30   a - i  may further comprise a radio frequency identification (RFID) tag.  
         [0048]     Tray  30   a - f  can be any suitable dimensions to fit into staging device  10 . Typically, tray  30   a - f  are sized to easily fit into slot  22   a - c . Typically, flexible member  24   a - c  will extend to be within approximately two inches of the top of tray  30   a - f . Preferably, flexible member  24   a - c  will extend beyond the top of tray  30   a - f.    
         [0049]     Staging device  10  may further comprise a microprocessor controlled and driven display screen  32 . Display screen  32  can be any type of screen that will indicate the amount of time a tray has been in staging device  10 . Typically, display screen  32  will be a touch-screen interface  34  that will allow the user to quickly see the status of the contents of the staging device without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Additionally, the food contents of each tray  30   a - f  may be displayed on display screen  32 . Display screen  32  can also be quickly programmed with touch-screen interface  34 . Alternatively, display screen  32  can by programmed with a personal data assistant or other external device. Such microprocessor controlled touch-screen interfaces and other displays that are programmable are well known in the art. Consequently, a detailed description of such devices is not provided herein.  
         [0050]     Slot  22   a - c  is equipped with RF sensors (antennae) to detect the signal from an RFID transponder device or tag, which is an RFID integrated circuit in tray  30  and to activate the timers. In a second mode, tray  30  has an RF identifier that is recognized by a controller. The controller recognizes the RF tag that is associated with a particular food to be heated at a pre-programmed temperature for a preprogrammed time. In this mode when tray  30  is placed in one of slots  22   a - c , a timer automatically starts, and food is maintained and kept warm at a preprogrammed temperature of the compartment or slot. Another mode is that the slot is already at a particular temperature, and the controller will send a warning to the user if they insert a tray that requires a different set point than that slot is set for. The user would then have to insert the tray into another slot. Touch screen  34  permits cabinet  20  to be changed from one mode to another. Additionally, touch screen  34  permits changing between “Breakfast” and “Lunch” modes. There could also be other menus that it can convert to as well for special seasonal food items.  
         [0051]     Touch screen  34  displays particular foods in slots of cabinet  20  to permit the operator to read the status and location of the food in the respective trays. Touch screen  34  shows the amount of time that each tray  30  has been held along with all other pertinent information about the food product in the tray. Touch screen  34  provides a physical representation of cabinet  20  to readily inform the user of the contents of each tray and the tray status and shows the status of the cabinet without having a separate/unique display for each tray position. Presently, “first in” tray identification is used, which is not always functional. On occasion, the contents of a later inserted tray may expire prior to the contents of a previously inserted tray and inhibit the operator from properly planning replacement product. The programming capability does not require a Personal Data Assistant (PDA) or other external devices. In other embodiments, indicators using different colors, brightness, or duplicity identify trays that contain food that are approaching the end of their useful shelf life.  
         [0052]     In  FIG. 4 , main controller  113  controls all aspects of the cabinet operation including storing all user inputted information regarding food type, food temperature and heating times. Main controller  113  controls the upper heating device  108  and the lower heating device  118  of each slot independently. Upper heating device  108  in a given slot will be rated at 750 to 1000 W. Lower heating device  118  in a given slot may typically, for example, be rated at 300 to 600 W. While these ratings are provided, other parameters could be used depending on cooking specifications without limiting functionality. Main controller  113  regulates the heaters with 1000 ohm RTDs, although other sensors could be used and specifically designed relays called triacs, for example.  
         [0053]     Main controller  113  also interfaces with RFID controller  116  to control timing in each slot  112   a - c . For example, RFID will supply the information through a 9-pin RS-232 port on the status of the tray in each of the sixteen positions. In operation, on each side of cabinet  110 , trays are being inserted from the front and from the back by a user. In one embodiment, if desired, a user partially pulls tray  210  out of slot  112   a - c , the timers would, in the absence of sensors, turn off and the food would not continue to be warmed. A time delay may be included, before activation of this feature, if it is present. However, the RF sensors allow the timing and heating to continue when tray  210  is placed back in slot  112   a - c . Even if tray  210  is partially removed the timers will not inadvertently shut off. Tray position can be detected up to 1″ away, for example. Main controller  113  is able to monitor the time elapsed on each individual tray that has been inserted, the automatic starting and stopping of timers, and programming of all features through touch screen technology. If desired, a particular tray with a RFID tag can be moved from compartment to compartment, or even to different storage devices, and the RFID system can track the location of the tray and its contents.  
         [0054]     The time expired on each tray is denoted with light emitting diodes  129  (LEDs) that are also shown on the touch screen interface  128 . Other than the simple LEDs  129 , there are no displays on each individual slot  112   a - c . The LEDs  129  operate to inform a user of tray status. For example, when tray is inserted, the timer for that position is to start and a green LED illuminates. Green LED is bright if it is signaling the only tray of that product. When tray is partially out (partially inserted or removed), the timer is to continue running for that particular slot  112   a - c . Screen  126  shows an error message for that position and a buzzer will have a steady tone to differentiate from the pulsing sound of product expiration. When tray is completely removed, the timer for that slot is stopped. Controller  113  will switch the bright LED to the next first-in-first-out tray for that product. The product in the left-most column determines the hold temperatures for that slot.  
         [0055]     In each mode the LED colors indicate the remaining length of time of a food before it expires. The LED color Green may indicate approximately from 100% usable product life to, for example, a desired percent of usable life, for example, 26% usable life remaining, and LED color Yellow would indicate approximately 25% usable life remaining to expired. These percentages are approximate ranges. The LEDs are located at each tray position. The green LED is on top and the yellow LED is on bottom for each position. Both green and yellow LEDs blink and the buzzer will sound (0.5 sec on/0.5 sec off) when food product expires, or if the temperature falls 10° F. below setpoint, or if the temperature is 10° F. above setpoint for each location. Each position of slot  112  is identified with a file, such as a .jpg file, that shows a picture of the food product, the RFID tag of the tray and the time remaining. The screen will also have a background color that is the same as the LED identifier at the actual tray position. The audible alarm to indicate expiration may have a sound pressure level as desired, such as from approximately 70 to 95 dB at 12″, for example.  
         [0056]     The RF sensing capability in cabinet  110 , controlled by RFID controller  116 , allows the automatic detection of tray position and insertion time. By eliminating the human interaction during tray insertion and removal, food product quality is assured. The controller  113  senses the tray location and automatically starts the timing operation when the tray is inserted, and stops timing when the tray is removed. The automatic detection capability eliminates the need for an operator to manually start a timer and a timer switch that could malfunction. Additionally, identifiers in the tray signal to the cabinet what food product is in the tray.  
         [0057]     An alternative embodiment staging device  40  is illustrated in  FIG. 2 . Staging device  40  comprises at least one compartment  42  for holding food portions bounded by an upper heated compartment surface  46 , a heating device for maintaining an elevated temperature in the compartment, a cabinet  50  defining a volume that encloses compartment  42  and therein including at least one slot  52   a - c  for removing food portions from compartment  42 , and a flexible member  54   a - c  covering at least an upper portion of slot  52   a - c . Typically, cabinet  50  is housed on top of a table  56 . Table  56  can be any type of table or stand of appropriate size and strength to support cabinet  50 .  
         [0058]     Flexible member  54   a - c  is readily deflectable to permit access to the interior of compartment  42  for removing items therefrom. Flexible member  54   a - c  further limits the amount of airflow into and out of compartment  42 . Flexible member  54   a - c  is attached by any available means to compartment  42 . Flexible member  54   a - c  covers the majority of slot  52   a - c , leaving no appreciable gap between flexible member  54   a - c  and the bottom of compartment  42 .  
         [0059]     Flexible member  54   a - c  comprises an upper portion  58   a - c  and a lower portion  60   a - c . Upper portion  58   a - c  is at least substantially air impermeable. Lower portion  60   a - c  is air permeable, allowing a sufficient amount of air to pass through lower portion  60   a - c  such that breaded and fried products can be stored in compartment  42  without becoming soggy. Air is allowed to permeate through lower portion  60   a - c  in order to maintain fresh and crispy food in compartment  42  of staging device  40 .  
         [0060]     Flexible member  54   a - c  may cover all of slot  52   a - c . Alternatively, flexible member  54   a - c  may cover a large portion of slot  52   a - c , leaving a gap  62   a - c  in between the bottom of flexible member  54   a - c  and the bottom of compartment  42 .  
         [0061]     Gap  62   a - c  permits an amount of airflow into and out of compartment  42 . This airflow allows for the storage of breaded or fried foods in staging device  40  without becoming soggy. The breaded or fried foods maintain their fresh and crispy quality during storage in staging device  40 .  
         [0062]     Gap  62   a - c  can be any suitable height and size so as to permit sufficient airflow into and out of staging device  40  to prevent the stored foods from becoming soggy. Typically, gap  62   a - c  can be up to approximately 4 inches for a compartment height of up to about 7 inches. Preferably, gap  62   a - c  is up to approximately 2 inches high for a compartment in the height range of from about 5 inches to about 7 inches.  
         [0063]     Staging device  40  further comprises at least one tray  64   a - f . Tray  64   a - f  will hold any food stored in staging device  40 . Tray  64   a - f  can be any suitable material such as plastic or metal. Typically, tray  64   a - f  will be a metal tray. Preferably, tray  64   a - f  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  64   a - f  will comprise ridges in the bottom of the tray, minimizing the contact between the food product and tray  64   a - f . Tray  64   a - i  may further comprise an RFID tag.  
         [0064]     Tray  64   a - f  can be any suitable dimensions to fit into staging device  40 . Typically, trays  64   a - i  are sized to easily fit into slot  52   a - c . Typically, flexible member  54   a - c  will extend to be within approximately two inches of the top of tray  64   a - f . Preferably, flexible member  54   a - c  will extend at least slightly beyond the top of tray  64   a - f . Thus, for a compartment height of from about 5 inches to about 7 inches and a gap as described previously of about 2 inches, the tray should preferably be at least slightly greater than 2 inches.  
         [0065]     Staging device  40  may further comprise a display screen  66 . Display screen  66  can be any type of screen that will indicate the amount of time a tray has been in staging device  40 . Typically, display screen  66  will be a touch-screen interface  68  that will allow the user to quickly see the status of the contents of the staging device without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Additionally, the food contents of each tray  64   a - f  may be displayed on display screen  66 . Display screen  66  can also be quickly programmed with touch-screen interface  68 . Alternatively, display screen  66  can by programmed with a personal data assistant or other external device.  
         [0066]     An alternative embodiment staging device  70  is illustrated in  FIG. 3 . Staging device  70  comprises at least one compartment  72  for holding food portions bounded by an upper heated compartment surface  76 , a heating device for maintaining an elevated temperature in the compartment, a cabinet  80  defining a volume that encloses compartment  72  and therein including at least one slot  82   a - c  for removing food portions from compartment  72 , and a flexible member  84   a - c  covering at least an upper portion of slot  82   a - c . Typically, cabinet  80  is housed on top of a table  85 . Table  85  can be any type of table or stand of appropriate size and strength to support cabinet  80 .  
         [0067]     Flexible member  84   a - c  is readily deflectable to permit access to the interior of compartment  72  for removing items therefrom. Flexible member  84   a - c  further limits the amount of airflow into and out of compartment  72 . Flexible member  84   a - c  is attached by any available means to compartment  72 . Flexible member  84   a - c  may cover some or all of slot  82   a - c , leaving gap  86   a - c . Typically, flexible member  84   a - c  covers the majority of slot  82   a - c , leaving no appreciable gap  86   a - c  between flexible member  84   a - c  and the bottom of compartment  72 .  
         [0068]     Gap  86   a - c  can be any suitable height and size so as to permit sufficient airflow into and out of staging device  70  to prevent the stored foods from becoming soggy. Gap  86   a - c  can be up to approximately 4 inches. Typically, gap  86   a - c  is no more than approximately 2 inches high.  
         [0069]     Flexible member  84   a - c  is air permeable, allowing a sufficient amount of air to pass through such that breaded and fried products can be stored in compartment  72  without becoming soggy. Air is allowed to permeate through flexible member  84   a - c  in order to maintain fresh and crispy food in compartment  72  of staging device  70 .  
         [0070]     Staging device  70  further comprises at least one tray  88   a - f . Tray  88   a - f  will hold any food stored in staging device  70 . Tray  88   a - f  can be any suitable material such as plastic or metal. Typically, tray  88   a - f  will be a metal tray. Preferably, tray  88   a - f  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  88   a - f  will comprise ridges in the bottom of the tray, minimizing the contact between the food product and tray  88   a - f . Tray  88   a - f  may further comprise an RFID tag.  
         [0071]     Tray  88   a - f  can be any suitable dimensions to fit into staging device  70 . Typically, trays  88   a - i  are sized to easily fit into slot  82   a - c . Typically, flexible member  84   a - c  will extend to be within approximately 2 inches of the top of tray  88   a - f . Preferably, flexible member  84  will extend beyond the top of tray  88   a - f.    
         [0072]     Staging device  70  may further comprise a display screen  90 . Display screen  90  can be any type of screen that will indicate the amount of time a tray has been in staging device  70 . Typically, display screen  90  will be a touch-screen interface  92  that will allow the user to quickly see the status of the contents of the staging device without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Additionally, the food contents of each tray  88   a - f  may be displayed on display screen  90 . Display screen  90  can also be quickly programmed with touch-screen interface  92 . Alternatively, display screen  90  can by programmed with a personal data assistant or other external device.  
         [0073]     An additional embodiment staging device  100  is illustrated in  FIG. 4 . Staging device  100  comprises at least one compartment  102  for holding food portions bounded by an upper compartment surface, an upper heating device  108  for maintaining an elevated temperature in the compartment, a cabinet  110  defining a volume that encloses compartment  102  and therein including at least one slot  112   a - c  for removing food portions from compartment  102 , a flexible member  114   a - c  covering at least an upper portion of slot  112   a - c , a main controller  113  for controlling all aspects of the cabinet operation, and an RFID controller  116 . Typically, staging device  100  is housed on top of a table. The table can be any type of table or stand of appropriate size and strength to support cabinet  100 . Staging device  100  may further comprise a lower heating device  118 .  
         [0074]     Flexible member  114   a - c  is at least substantially air impermeable and is readily deflectable to permit access to the interior of compartment  102  for removing items therefrom. Flexible member  114   a - c  further limits the amount of airflow into and out of compartment  102 . Flexible member  114   a - c  is attached by any available means to compartment  102 . Flexible member  114   a - c  covers a large portion of slot  112   a - c , leaving a gap  122   a - c  in between the bottom of flexible member  114   a - c  and the bottom of compartment  102 . Gap  122   a - c  permits an amount of airflow into and out of compartment  102 . This airflow allows for the storage of breaded or fried foods in staging device  100  without becoming soggy. The breaded or fried foods maintain their fresh and crispy quality during storage in staging device  100 .  
         [0075]     Gap  122   a - c  can be any suitable height and size so as to permit sufficient airflow into and out of staging device  100  to prevent the stored foods from becoming soggy. Gap  122   a - c  can be from approximately 0.5 inches to 4 inches high. Typically, gap  122   a - c  is approximately 2 inches high.  
         [0076]     Staging device  100  further comprises at least one tray  210 . Tray  210  will hold any food stored in staging device  100 . Tray  210  can be any suitable material such as plastic or metal. Typically, tray  210  will be a metal tray. Preferably, tray  210  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  210  will comprise ridges in the bottom of the tray, minimizing the contact between the food product and tray  210 . Tray  210  may further comprise an RFID tag.  
         [0077]     Tray  210  can be any suitable dimensions to fit into staging device  100 . Typically, trays  210  are sized to easily fit into slot  112   a - c . Typically, flexible member  114   a - c  will extend to be within approximately 2 inches of the top of tray  210 . Preferably, flexible member  114   a - c  will extend beyond the top of tray  210 .  
         [0078]     Staging device  100  may further comprise a display screen  126 . Display screen  126  can be any type of screen that will indicate the amount of time a tray has been in staging device  100 . Typically, display screen  126  will be a touch-screen interface  128  that will allow the user to quickly see the status of the contents of the staging device without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Additionally, the food contents of each tray a-i may be displayed on display screen  126 . Display screen  126  can also be quickly programmed with touch-screen interface  128 . Alternatively, display screen  126  can by programmed with a personal data assistant or other external device. The time expired on each tray is denoted with light emitting diodes  129  (LEDs) that are also shown on touch-screen interface  128 .  
         [0079]     An additional embodiment staging device  130  is illustrated in  FIG. 5 . Staging device  130  comprises at least one compartment  132  for holding food portions bounded by an upper compartment surface, a refrigeration/cooling device  138  for maintaining a controlled temperature in the compartment, a cabinet  140  defining a volume that encloses compartment  132  and therein including at least one slot  142   a - c  for removing food portions from compartment  132 , and a flexible member  144   a - c  covering at least an upper portion of slot  142   a - c . Staging device  130  is housed on top of a table. The table can be any type of table or stand of appropriate size and strength to support staging device  130 . Staging device  130  may further comprise a lower refrigeration device. Cooling fans  119  and  119 &#39; may be provided to cool cabinet  140 .  
         [0080]     Flexible member  144   a - c  is at least substantially air impermeable and preferably is at least substantially transparent and is readily deflectable to permit access to the interior of compartment  132  for removing items therefrom. Flexible member  144   a - c  further limits the amount of airflow into and out of compartment  132 . Flexible member  144   a - c  is attached by any available means to compartment  132 . Flexible member  144   a - c  covers a large portion of slot  142   a - c , leaving a gap  146   a - c  in between the bottom of flexible member  144   a - c  and the bottom of compartment  132 . Gap  146   a - c  permits an amount of airflow into and out the storage of breaded or fried foods in staging device  130  without becoming soggy. The breaded or fried foods maintain their fresh and crispy quality during storage in staging device  130 . Flexible members  144   a - c  can be made of any suitable material and can be, for example, made of PTFE (polytetrafluoroethylene, sold commercially under the Teflon® trademark of DuPont.  
         [0081]     Staging device  130  further may contain at least one suitable container for holding food items. Any suitable container can be used, which may be, for example, a tray, a plate, a sheet or other receptacle. One particularly suitable container is a tray such as tray  210 . Tray  210  can hold any desired type of food stored in staging device  130 . Tray  210  can be any suitable material such as paper, paperboard, cardboard, plastic or metal. Typically, tray  210  will be a metal tray. Preferably, tray  210  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  210  may comprise a plurality of ridges  212   a - h  in the bottom of the tray, minimizing the contact between the food product and tray  210 . Typically, a tray will contain at least three ridges that can be longitudinal, as illustrated in  FIG. 7 , or the ridges can extend transversely. Typical and preferred ridge dimensions are about as follows  
                                                                         Maximum Height   Total Ridge Width   Spacing Between Ridges                                    Typical   About 1/16-¼″   ⅛-½ inch   ¼-1¼ inch       Preferred   about ⅛ inch   ¼ inch   ¾ inch                  
 
         [0082]     The ridge cross-sectional shape may be as desired, such as, for example, a half-circle, a half oval, curved ridge sides with a generally flat or planar central area and others as desired.  
         [0083]     The ridges allow for airflow under the food products stored therein, helping to prevent the food from becoming soggy. The ridges may be formed by any suitable process, which can be by molding or stamping, for example. The exterior bottom of the tray may have depressions therein as a result of ridge formation. If the tray is aluminum, good heat transfer is obtained even with depressions on the bottom, since aluminum is a good heat conductor and heat can be conducted through the ridges into the food items that are in contact with the ridges, for example. The outside bottom tray surface should complement the compartment surface for good heat transfer (i.e., a flat overall tray bottom for a flat compartment. Tray  210  may further comprise an RFID tag.  
         [0084]     Tray  210  can be any suitable dimensions to fit into staging device  130 . Typically, trays  210  are sized to easily fit into slot  142   a - c . Typically, flexible member  144   a - c  will extend to be within approximately 2 inches of the top of tray  210 . Preferably, flexible member  144   a - c  will extend beyond the top of tray  210 .  
         [0085]     Staging device  130  may further comprise a display screen  150 . Display screen  150  can be any type of screen that will indicate the amount of time a tray has been in staging device  130 . Typically, display screen  150  will be a touch-screen interface  152  that will allow the user to quickly see the status of the contents of the staging device without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Additionally, the food contents of each tray  210  may be displayed on display screen  150 . Display screen  150  can also be quickly programmed with touch-screen interface  152 . Alternatively, display screen  150  can be configured to be programmed with a personal data assistant or other external device.  
         [0086]     The staging devices of the invention can have heating elements or cooling elements as desired. For example, the heating element can be electric resistive or radiant heating elements and in differing configurations as desired. For example, an electric resistive element can be used for heating a bottom compartment surface and a radiant heating element can be used to provide heat above the food or along the top of a particular compartment. Each compartment can be divided into separate heating zones as desired. For example, as shown in  FIG. 5A , compartment  132  of staging device  130  is divided into three zones,  132   a - c . Each zone  132   a - c  is configured to receive an associated tray, such as tray  210 . Each zone  132   a - c  has a separate heating element or elements,  132   a ′- c ′ associated with its respective zone and can be controlled independently of the other heating elements. In this manner, zone  132  of compartment  132  may be of a different temperature from zone  132   b.    
         [0087]     An additional embodiment of staging device  10  is illustrated in  FIG. 6 . Main staging device  170  comprises a control system  172  which controls main staging device  170  and satellite staging devices  174   a - c . Satellite staging devices  174   a - c  are connected directly to main staging device  170  by a cord  176   a - c  and controlled by control system  172 . Any suitable type of cord or cable may be utilized. Satellite staging devices  174   a - c  can also be connected in series to each other, with one satellite staging device  174   a - c  directly connected to main staging device  170 .  
         [0088]     Main staging device  170  and satellite staging devices  174   a - c  comprise at least one compartment  178   a - d  for holding food portions bounded by an upper compartment surface, a heating device 2  for maintaining a controlled temperature in compartment  178   a - d , a cabinet  184   a - d  defining a volume that encloses compartment  178   a - d  and therein including at least one slot  186   a - l  for removing food portions from compartment  178 , and a flexible member  188   a - l  covering at least an upper portion of slot  186   a - l.    
         [0089]     Typically, cabinet  184   a - d  is housed on top of a table  189 . Table  189  can be any type of table or stand of appropriate size and strength to support cabinet  184   a - d . Main staging device  170  and satellite staging devices  174   a - c  may further comprise a lower heating element. Flexible member  188   a - l  is at least substantially air impermeable and is readily deflectable to permit access to the interior of compartment  178  for removing items therefrom. Flexible member  188   a - l  further limits the amount of airflow into and out of compartment  178 . Flexible member  188   a - l  is attached by any available means to compartment  178 . Flexible member  188   a - l  covers a large portion of slot  186   a - l , leaving a gap  194   a - l  in between the bottom of flexible member  188  and the bottom of compartment  178 . Gap  194   a - l  permits an amount of airflow into and out of compartment  178 . This airflow allows for the storage of breaded or fried foods in staging devices  170  and  174   a - c  without becoming soggy. The breaded or fried foods maintain their fresh and crispy quality during storage in main staging device  170  and satellite staging devices  174   a - c.    
         [0090]     Main staging device  170  and satellite staging devices  174   a - c  may contain at least one tray  210 . Tray  210  will hold any food stored in main staging device  170  and satellite staging devices  174   a - c . Tray  210  can be any suitable material such as plastic or metal. Typically, tray  210  will be a metal tray. Preferably, tray  210  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  210  may comprise ridges in the bottom of the tray, minimizing the contact between the food product and tray  210 .  
         [0091]     Tray  210  can be any suitable dimension to fit into main staging device  170  and satellite staging devices  174   a - c . Typically, trays  210  are sized to easily fit into slot  186   a - l . Typically, flexible member  188   a - l  will extend to be within approximately 2 inches of the top of tray  196   a - x . Preferably, flexible member  188   a - l  will extend beyond the top of tray  196   a - x.    
         [0092]     Main staging device  170  may further comprise a display screen  198   a - d . Display screen  198   a - d  can be any type of screen that will indicate the amount of time a tray has been in main staging device  170  and in satellite staging device  174   a - c . Typically, display screen  198  will be a touch-screen interface  200   a - d  that will allow the user to quickly see the status of the contents of main staging device  170  and satellite staging device  174   a - c  without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Additionally, the food contents of each tray  196   a - x  may be displayed on display screen  198   a - d . Display screen  198   a - d  can also be quickly programmed with touch-screen interface  200   a - d . Alternatively, display screen  198   a - d  can by programmed with a personal data assistant or other external device.  
         [0093]      FIG. 7  illustrates a tray that can be used in the present invention. Tray  210  can be any suitable dimension to fit into a staging device. Typically, the length of tray  210  will be the same as the depth of a staging device, allowing tray  210  to fit snugly within a staging device without moving when food is being placed into or removed from tray  210 .  
         [0094]     Tray  210  can be any suitable material such as plastic or metal. Typically, tray  210  will be a metal tray. Preferably, tray  210  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  210  will comprise ridges  212   a - h  in the bottom of the tray  210 , minimizing the contact between the food product and tray  210 .  
         [0095]     Tray  210  can further comprise an RFID tag to be used in conjunction with a staging device with an RFID reader and controller. Any RFID tag or reader that will allow a staging device to read the RFID tag of tray can be used. A staging device controller may be able to auto-detect tray  210  and tray position and insertion time. A controller senses tray location and automatically activates and runs the timing process when a particular tray is inserted. A controller can recognize RFID tag that has been pre-programmed.  
         [0096]      FIG. 8  illustrates a display screen  230  to be mounted to a staging device. Display screen  230  can be any type of screen that will indicate the amount of time a tray has been in a staging device slot or position. Typically, display screen  230  will be a touch-screen interface  232  that will allow the user to quickly see the status of the contents of the staging device without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Icons  234  allow for easy programming and visualization of the contents of a staging device. Additionally, the food contents of each tray may be displayed on display screen  230 . Display screen  230  can also be quickly programmed with touch-screen interface  2323 . Alternatively, display screen  230  can by programmed with a personal data assistant or other external device.  
         [0097]     An alternative embodiment of the present invention is illustrated in  FIG. 9 , illustrating a method for storing previously cooked foods. A staging device  260  is provided. Staging device  260  comprises at least one compartment  262  for holding food portions  264  bounded by an upper compartment surface  266   a - c , a heating device for maintaining an elevated temperature in the compartment, a cabinet  270  defining a volume that encloses compartment  262  and therein including at least one slot  272   a - c  for removing food portions from compartment  262 , and a flexible member  274   a - c  covering at least an upper portion of slot  272   a - c . Cabinet  270  is housed on top of a table  276 . Table  276  can be any type of table or stand of appropriate size and strength to support cabinet  270 . Staging device  260  may further comprise a lower heating device.  
         [0098]     Flexible member  274   a - c  is at least substantially air impermeable and is readily deflectable to permit access to the interior of compartment  262  for removing items therefrom. Flexible member  274   a - c  further limits the amount of airflow into and out of compartment  262 . Flexible member  274   a - c  is attached by any available means to compartment  262 . Flexible member  274   a - c  covers a large portion of slot  272   a - c , leaving a gap  28   a - c  in between the bottom of flexible member  274   a - c  and the bottom of compartment  262 . Gap  28   a - c  permits an amount of airflow into and out of compartment  262 . This airflow allows for the storage of breaded or fried foods in staging device  260  without becoming soggy. The breaded or fried foods maintain their fresh and crispy quality during storage in staging device  260 .  
         [0099]     Staging device  260  further comprises at least one tray  282   a - f . Tray  282   a - f  will hold any food stored in staging device  260 . Tray  282   a - f  can be any suitable material such as plastic or metal. Typically, tray  282   a - f  will be a metal tray. Preferably, tray  282   a - f  will be aluminum, allowing for a quick transfer of heat to the food product being stored. Additionally, tray  282   a - f  will comprise ridges in the bottom of the tray, minimizing the contact between the food product and tray  282   a - f . Tray  282   a - f  may further comprise an RFID tag.  
         [0100]     Tray  282   a - f  can be of any suitable dimensions to fit into staging device  260 . Typically, trays  282   a - i  are sized to easily fit into slot  272   a - c . Typically, flexible member  274   a - c  will extend to be within approximately 2 inches of the top of tray  282   a - f . Preferably, flexible member  274   a - c  will extend beyond the top of tray  282   a - f.    
         [0101]     Staging device  260  may further comprise a display screen  284 . Display screen  284  can be any type of screen that will indicate the amount of time a tray has been in staging device  260 . Typically, display screen  284  will be a touch-screen interface  286  that will allow the user to quickly see the status of the contents of the staging device without having a unique display for each tray position. In one embodiment, indicators of different colors, brightness, or duplicity will identify trays that contain food that is approaching the end of its allowable holding time. Additionally, the food contents of each tray  282   a - f  may be displayed on display screen  284 . Display screen  284  can also be quickly programmed with touch-screen interface  286 . Alternatively, display screen  284  can by programmed with a personal data assistant or other external device.  
         [0102]     Previously cooked food portions  264  are placed into staging device  260  using tongs  288 , or any other gripping device. Previously cooked food portions  264  are stored in staging device  260  for a period of time, the maximum period of time as displayed on display screen  284 . Flexible member  274   a - c  easily deflects to allow previously cooked food portions  264  to be easily added to and removed from staging device  260 .  
         [0103]     A method of preparing a sandwich is further provided. A staging device for holding a plurality of food portions is provided. The staging device comprises at least one compartment for holding the food portions having a compartment height and bounded by an upper heated compartment surface, a heating device for maintaining an elevated temperature in the compartment, a cabinet defining a volume that encloses the compartment therein including at least one slot for removing the food portions from the compartment, and a flexible member covering at least an upper portion of the slot, where the flexible member is readily deflectable to permit access to the interior of the compartment for removing items therefrom and limiting the amount of airflow into and out of the compartment. Previously cooked food is placed into the staging device. The previously cooked food is stored in the staging device for a period of time and subsequently removed. The previously cooked food is assembled together with another suitable sandwich component or components, which may be a bread component, to make a sandwich.  
         [0104]     The bread component can be any bread-like food used to prepare a sandwich. Examples include a bun, whole wheat bun, multi-grain bun, bread slice, muffin, hotcake, bagel, and any other type of bread product which can be used as part of a sandwich. In the case where the food item stored in the staging device is a bread component, the other suitable sandwich component or components may be any desired meat or sandwich filling item, including, for example, a sausage patty, a cooked egg, Canadian bacon, a hamburger patty, a chicken or fish filet, vegetables, cheese, or any combinations thereof.  
         [0105]     Optionally, additional sandwich ingredients are added to the previously cooked food or bread component to create a sandwich. Sandwich ingredients include ketchup, mustard, mayonnaise, pickle, onion, tomato, lettuce, or any other condiment or component that may be enjoyable on a sandwich.  
       EXAMPLE  
       [0106]     The invention can be more fully understood by reference to the following example, which is representative of a specific example, but in no way limits the present invention.  
         [0107]     A staging device is provided. The staging device comprises at least one compartment for holding the food portions having a compartment height and bounded by an upper heated compartment surface, a heating device for maintaining an elevated temperature in the compartment, a cabinet defining a volume that encloses the compartment therein including at least one slot for removing the food portions from the compartment, and a flexible member covering at least an upper portion of the slot, where the flexible member is readily deflectable to permit access to the interior of the compartment for removing items therefrom and limiting the amount of airflow into and out of the compartment.  
         [0108]     Previously cooked food, such as breaded chicken breast, is placed into the staging device. The previously cooked breaded chicken is stored in the staging device for a period of approximately 15 minutes and subsequently removed. The previously cooked breaded chicken is placed onto a bottom bun. Mayonnaise is spread on a top bun. Lettuce and a tomato are added to the breaded chicken breast. The top bun is placed on top of the breaded chicken breast. The breaded chicken breast sandwich is served and ready to eat.  
         [0109]     While the invention has been described with respect to certain preferred embodiments, as will be appreciated by those skilled in the art, it is to be understood that the invention is capable of numerous changes, modifications and rearrangements, and such changes, modifications and rearrangements are intended to be covered by the following claims.