Abstract:
A buffet serving system comprising at least one base having a recess therein and a plurality of modules, each receivable in the recess of the base and having an outer surface adapted cooking or serving of food. At least one module is different than the other. Preferably, the number of modules is greater than the number of bases. The modules may consist of a carving board, chafing dish, cooking element or display tray. The modules and bases are connected by risers and can be easily stored on a wheeled cart.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
       [0001]    The present application claims the benefit under 35 U.S.C. §119(e) of the U.S. Provisional Patent Application Ser. No. 61/371,939 filed Aug. 9, 2010, the content of which is incorporated herein by reference. 
     
    
     FIELD OF THE INVENTION 
       [0002]    The present invention relates to the field of catering apparatuses, and more particularly to a buffet system comprised of a base having interchangeable serving or preparation modules. 
       BACKGROUND OF THE INVENTION 
       [0003]    Chafing dishes, also referred to as food pans, steam tables and buffet pans, have long been used in the catering and food service business as a way to present food and keep food warm. Records of chafing dishes being used with charcoal and later canned fuel cells date back to the 17 th  century. Such chafing dishes typically include a water pan supported by a base structure. A heat source may be placed below the water pan to heat the water in the pan. A chafing dish is supported by the water pan, typically above the level of the water. A lid or cover is provided to cover the chafing dish. It is also possible to utilize the chafing dish and the base structure without the intervening water pan, such as for food dishes served and/or maintained at room temperature. 
         [0004]    Although conventional chafing dishes are suitable for serving food and have been in use for a number of years, they have many drawbacks. Problems associated with chafing dishes involve the use of an open flame, the size/weight, food quality, limited menu selection and poor aesthetic quality. 
         [0005]    Chafing dishes are typically constructed with a peripheral rim that is either a planar flange having a down-turned outer edge or a planar ledge having and outwardly extending portion which rests on and provides a seal with the water pan in which the chafing dish is placed. In these configurations, steam will often escape from cracks in the seal and accumulate on the surface of any lid or cover placed on the chafing dish. The water then drips on food within in the chafing dish or drips on a user when they remove the lid. The use of steam in chafing dishes overcooks foods, causes excess condensation, and dilutes foods. Crisp foods become soggy. 
         [0006]    Leaking steam can also burn the skin of a user when handling, or serving or removing food from the dishes. Additionally, the use of an open flame with a traditional chafing dish presents an increased risk of fire and burns to workers, guests and facilities. The flame is subject to being extinguished by wind and also presents fire code restrictions. 
         [0007]    Further, traditional chafing dishes occupy large spaces in serving and storage areas. They are heavy and poorly balanced, which causes short and long term physical injury to those setting up, taking down, transporting, storing, washing and maintaining units. The size and weight also subjects then to damage, especially in storage and transportation situations. 
         [0008]    These problems, in turn, limit the variety of menu items. Facilities are restricted to certain foods and serving vessels that are compatible with chafing dishes. The chafing dish is only appropriate for keeping foods warm. A different component is required for cold items. Further, the dishes are often only suitable for maintaining already prepared food and do not allow for the preparation of the food on-site. 
         [0009]    Finally, traditional systems have poor visual and aesthetic presentation. Foods served in large open pans within round or rectangular chafing dishes. Canned fuel units are visible and often surrounded by foil to act as wind screen. 
         [0010]    It is therefore desired to have a buffet serving system that provides many additional options of serving and preparing buffet foods, such as grilling, sizzling, warming, carving, chilling, sautéing, and stir frying in addition to chafing. 
         [0011]    It is also desired to have a buffet serving system with a low profile system of stages that minimize the impression of food service equipment and provide greater variety of configurations and more flexibility than have been previously available to operators. 
         [0012]    It is further desired to have a buffet serving system that sets-up and takes down faster and with less effort than a traditional system. 
         [0013]    It is also desired to have a buffet serving system that is visually appealing and highlights the appearance of the presentation, the quality and freshness of foods, to create a heightened guest experience. 
       SUMMARY OF THE INVENTION 
       [0014]    Accordingly, it is an object of the invention to have a buffet serving system that provides interchangeable, drop-in serving and preparation modules as an innovative alternative to the many problems and limiting factors that are associated with serving foods in a buffet setting using the ubiquitous “chafing dish.” 
         [0015]    Namely, it is an object of the invention to provide a buffet serving system with interchangeable, drop-in serving and preparation modules that are linkable with other components, storage risers, or caddies from storing serving tools and utensils. 
         [0016]    It is another object of the invention to provide a buffet system which allows modules to be easily stacked and also allows the modules to be interconnected into various configurations that are efficient for users. 
         [0017]    It is a further object of the invention to provide a buffet serving system that is aesthetically pleasing. 
         [0018]    It is another object of the invention to have a buffet serving system including sliding drawers for inserting and removing a heat source. 
         [0019]    It is another object of the invention to have a buffet system having chafing modules with vented/no-drip lid. 
         [0020]    It is yet another object of the invention to provide a buffet serving system that includes a device for transporting and storing system modules. 
         [0021]    These and other objects are achieved through the buffet serving system of the present invention which comprises at least one base having a recess therein and a plurality of modules each receivable in the recess of the base and having an outer surface adapted for at least one of cooking and serving of food wherein at least one of the plurality of modules has a different configuration than the other modules. 
         [0022]    In one embodiment, the number of modules is greater than the number of bases. 
         [0023]    In some embodiments, at least one of the plurality of modules is thermally conductive. In some of these embodiments, at least one outer surface of the plurality of modules comprises an induction cook top. In other of these embodiments, at least one outer surface of the plurality of modules comprises grates. 
         [0024]    In some embodiments, the base further comprises a heat source removably positioned in the recess of the base and below the module receivable in said recess of said base. In some of these embodiments, the heat source is sterno. In other of these embodiments, the heat source is electric. In yet other of these embodiments, the heat source is butane. 
         [0025]    In some embodiments, at least one of the plurality of modules is a carving board. In other embodiments, at least one of the plurality of modules is a chafing system comprising a serving pan receivable in a water pan. In some of these embodiments, the chafing system further comprises a hinged lid having a condensation channel therein. 
         [0026]    In some embodiments, the base has a side wall having at least one drawer therein for discretely placing a heat source or the like. 
         [0027]    In some embodiments, the base has at least one corner, and the system further comprises at least one guard for receiving the corner of the base. 
         [0028]    In some embodiments, the above described buffet serving system also comprises at least one riser having a top planar surface with at least one side panel extending therefrom, said side panel having an opening therein. In some of these embodiments, the system includes a storage caddy receivable in the opening of the side panel of the riser. 
         [0029]    In some embodiments of the buffet systems, the plurality of modules comprises at least one carving board, at least one chafing system, and at least one cooking element selected from grill, induction top, and sauté cooker. Other preferred embodiments comprise at least one display tray. 
         [0030]    In yet other embodiments, the above described buffet serving systems include a cart having wheels for storage and transport of the bases and modules. In some of these embodiments, the system includes at least one protective case for receiving the bases and modules. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0031]      FIG. 1  is an overview of a base unit according to an embodiment of the invention. 
           [0032]      FIG. 2  is an overview of another base unit according to an embodiment of the invention. 
           [0033]      FIG. 3  is an overview of a grill module according to an embodiment of the invention. 
           [0034]      FIG. 4  is an underside view of a grill module according to an embodiment of the invention. 
           [0035]      FIG. 5  is an overview of a grate module according to an embodiment of the invention. 
           [0036]      FIG. 6  is an overview of a carving board module according to an embodiment of the invention. 
           [0037]      FIG. 7  is an overview of a pan module according to an embodiment of the invention. 
           [0038]      FIG. 8  is an exploded view of an assembly of a grill module with a base unit according to an embodiment of the invention. 
           [0039]      FIG. 8A  illustrates an exploded view of an assembly of tray modules with a grill module and a base unit according to an embodiment of the invention. 
           [0040]      FIG. 9  illustrates an overview of an assembly of a grate module with a base unit according to an embodiment of the invention. 
           [0041]      FIG. 10  illustrates an exploded view of an assembly of a pan module with a base unit according to an embodiment of the invention. 
           [0042]      FIG. 11  illustrates an exploded view of an assembly of a carving board module and a pan module with a base unit according to an embodiment of the invention. 
           [0043]      FIG. 12  illustrates an exploded view of an assembly of a base unit with a grill module, a pan module, and a dome module according to an embodiment of the invention. 
           [0044]      FIG. 13  illustrates an overview of an assembly of a base unit with a grill module, a pan module, and a dome module according to an embodiment of the invention. 
           [0045]      FIG. 14  illustrates an overview of a butane burner module shown in an operating position according to an embodiment of the invention. 
           [0046]      FIG. 15  illustrates an overview of a butane burner module shown in a storage position according to an embodiment of the invention. 
           [0047]      FIGS. 16  A-C illustrate an overview of the operation of a safety tab according to an embodiment of the invention. 
           [0048]      FIG. 17  illustrates an overview of an induction cooktop assembly according to an embodiment of the invention. 
           [0049]      FIG. 18  illustrates an exploded view of an assembly of two base units according to an embodiment of the invention. 
           [0050]      FIG. 19  illustrates an overview of a wedge riser module according to an embodiment of the invention. 
           [0051]      FIG. 20  illustrates an overview of a storage unit according to an embodiment of the invention. 
           [0052]      FIG. 21  illustrates an exploded view of a storage assembly according to an embodiment of the invention. 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
       [0053]    As can be seen from the figures, the present invention provides a low profile system of stages that minimize the impression of food service equipment and highlight the appeal and presence of the food. Specialized components and accessories are combined with multiple-use foundation units to provide greater variety of configurations and more flexibility than have been previously available to operators. It is understood that various features and components shown in the figures can be interchanged among the different embodiments without departing from the essence of the invention. It should be noted that the various components described as rectangular in shape can also be fashioned as square or round without departing from the spirit of the invention. 
         [0054]      FIG. 1  illustrates an overview of a base unit  1  according to an embodiment of the invention. Base unit  1  is rectangular in shape, and includes a recess  2 . Base unit  1  may be made of metal and/or any other heat and/or flame resistant materials known in the art. In some embodiments, base unit  1  may include vents  3  which may be disposed on a side wall  4  of base unit  1 . In some embodiments, base unit  1  also includes feet  5  and/or pads  6 . In some embodiments, pads  6  are comprised of rubber or another suitable cushioning material. A top surface  7  of base unit  1  has a top opening  8 . In some embodiments, pads  6  may be of a height of approximately ¼ inch from top surface  7 . 
         [0055]      FIG. 2  illustrates an overview of a base unit  20  according to an embodiment of the invention. Base unit  20  is constructed similarly to base unit  1  shown in  FIG. 1  except as herein described, and includes pads  211 . In some embodiments, heat source  21  is removably or non-removably disposed within recess  22 . Heat source  21  may be a disposable chemical flame source such as Sterno™, a non-disposable flame source such as a propane or butane burner (not shown), an electric source such as a resistance coil or induction heating assembly (not shown), or any other suitable heat source. In some embodiments, base unit  20  may include a drawer  23 . Drawer  23  may be made of similar materials to base unit  20 , or of any other suitable material. Drawer  23  may be slidably disposed in an opening  24  within side wall  25 . Drawer  23  may comprise a drawer surface  26  one or more positioning tabs  27 , a drip cup  28  and a drawer face  29 . One or more heat sources  21  may be loaded onto drawer surface  26  using positioning tabs  27  to align them on drawer surface  26 . Drawer  23  can then be slid into base unit  20  in the direction of arrow  201  such that the one or more heat sources  21  are disposed within recess  22  in a desired configuration. In order to fully slide Drawer  23  into base unit  20 , a gravity lock (not shown) must be overcome by lifting drawer handle  200  slightly during sliding. The gravity lock (not shown) serves to hold the drawer closed until drawer handle  200  is once again lifted, allowing drawer  23  to be slid out of base unit  20 . When drawer  23  is completely slid into base unit  20 , drawer face  29  serves to cover opening  24 . Further, a top surface  207  has a top opening  208 , and a bottom surface  209  has bottom vents  210 . In some embodiments, drawer  23  slides along a track (not shown) which is disposed on bottom surface  209 . 
         [0056]      FIG. 3  illustrates an overview of a grill module  30  according to an embodiment of the invention. Grill module  30  is made of a thermally conductive material such as stainless steel. Grill module  30  may include vents  31  and/or drain hole  32 , and a grill lip  33 . In other embodiments, grill module  30  may omit drain hole  32  to be used as a serving tray module (not shown). 
         [0057]      FIG. 4  illustrates an underside view of grill module  30  according to an embodiment of the invention. Grill module  30  may include vents  31  and/or drain hole  32 . In some embodiments, grill module  30  also includes thermal pad  33 . Thermal pad  33  may be made of aluminum or another suitable thermally conductive material, and in some embodiments may be thermally connected to the underside  34  of grill module  30  using a suitable thermal putty (not shown) known in the art. Thermal pad  33  can have the advantage of providing even heating to the underside  34  of grill module  30  and avoiding “hot spots” when grill module  30  is heated from below. Longitudinal stiffeners  35  and  36  may be constructed of aluminum and take the form of a perpendicular flange, or other suitable geometry. In some embodiments, longitudinal stiffeners  35  and  36  are formed as one piece with thermal pad  33 . Longitudinal stiffeners  35  and  36  can have the advantage of preventing warping of grill module  30  due to the uneven thermal expansion rates of its components. In some embodiments, tracks  38  and  39  are attached to the underside of grill module  30  using studs  37 . Tracks  38  and  39  can be used to slidably connect one or more electric heating units (not shown) of a type known in the art to the underside of grill module  30 . 
         [0058]      FIG. 5  illustrates an overview of a grate module  50  according to an embodiment of the invention. Grate module  50  is of a similar construction to grill module  30 . Grate module  50  is constructed similarly to grill module  30  as shown in  FIG. 3 , except in that it includes two grate openings  51  and  52 , and grates  53  and  54 . 
         [0059]      FIG. 6  illustrates a carving board module  60  according to an embodiment of the invention. Carving board module  60  is made of a material which is suitable for use as a cutting board, such as a high density polyethylene plastic (HDPE), an acrylic polymer such as Corian™, or another suitable material known in the art, and has a cutting surface  61 . Carving board module  60  may also comprise gutter  62 , and/or scrap holes  63  and  64 , and lip  65 , which is used for integration with other components of the system (not shown). 
         [0060]      FIG. 7  illustrates an overview of a pan module  70  according to an embodiment of the invention. Pan module  70  is made of a thermally conductive material such as stainless steel or another suitable material. In some embodiments, pan module  70  may have an inner pan  71  and an outer pan  72 . Hinged lid  73  is shown covering pan module  70 , and can be used to cover pan module  70 . Hinged lid  73  can include handles  74  and  75  as well as a venting surface  76  which contains steam vents  77  and condensation channel  78 . In this embodiment, when hinged lid  73  is closed, steam can escape the tray via steam vents  77 . When handle  74  is lifted to open hinged lid  73 , any condensation (not shown) which has accumulated on underside surface  79  of hinged lid  73  will slide down the underside surface  79  toward condensation channel  78  due to gravity, where it will collect and flow into outer pan  72 . This can have the advantage of preventing food contained within inner pan  71  from becoming waterlogged due to the accumulation of condensation. 
         [0061]      FIG. 8  illustrates an exploded view of an example assembly  80  of grill module  30  with base unit  20 . Grill module  30  is constructed such that it has a shape complimentary to base unit  20 . The complimentary shape of grill module  30  allows it to be placed atop base unit  20  such that grill module  30  is removably seated within recess  207 , and rested upon pads  211  When grill module  30  is assembled with base unit  20  and drawer  23  is in the closed position, drip cup  28  is positioned directly below drain hole  32 . During cooking on the grill module  30 , grease (not shown) can be deposited into drain hole  32 , where it will collect in drip cup  28 . Subsequently, drawer  23  can be opened periodically to remove and empty drip cup  28  without disturbing any of the rest of the assembly. If required, heat source  21  can also be replaced at this time. This demonstrates an advantage of the system, where for example, buffet staff can maintain the equipment without disassembling the food service, and with a minimum of disruption to clientele. 
         [0062]      FIG. 8A  illustrates an exploded view of an example assembly  80 A which includes two serving tray modules  34  and  35 , which in some embodiments may be ½ the size of grill module  30  and can be seated directly atop grill module  30 . 
         [0063]      FIG. 9  illustrates an example assembly  90  of grate module  50  with base unit  20 . Here, positioning tabs  27  are aligned such that heat sources  21  are positioned directly beneath grate openings  51  and  52  when drawer  23  is in the closed position. 
         [0064]      FIG. 10  illustrates an exploded view of an example assembly  100  of pan module  60  with base unit  1 . 
         [0065]      FIG. 11  illustrates an exploded view of an assembly  110  of carving board module  60  and pan module  70  with base unit  1 . In this embodiment, pan module  70  is seated atop base unit  1 , and carving board module  60  is seated atop pan module  70 . Lip  65  is shaped such that carving board module  50  fits into inner pan  71  of pan module  70 . During carving, juices and food scraps (not shown) can be maneuvered into gutter  62  and scrap holes  63  and  64  so that they collect out of view in inner pan  71 . This assembly demonstrates an aspect of the interchangeability and flexibility that is characteristic of the invention, and can have the advantage of facilitating neat and efficient carving service at a buffet. 
         [0066]      FIG. 12  illustrates an exploded view of assembly  120  of base unit  20 , grill module  30 , pan module  70 , and a dome module  121 . Dome module  121  includes one or two hinged lids  122  and  123 . In various embodiments, hinged lid  122  may be attached to dome module  121  such that it can be opened upwardly as indicated by arrow  124 , or outwardly, as indicated by arrow  125 . In various embodiments, hinged lid  123  can be opened in the same fashion as hinged lid  122 . In some embodiments, one or both of hinged lids  122  and  123  include a window  126 . Window  126  may be comprised of tempered glass or another suitable transparent material. Assembly  120  is formed by seating grill module  30  on base unit  20 , and resting pan module  70  on grill module  30 , while dome module  121  is seated on grill module  30 , enclosing pan module  70 . Dome module  121  has a shape and dimension such that it seats within grill lip  33  of grill module  30 . In this arrangement, assembly  120  allows waterless heating of food, which can have the advantage of avoiding the disadvantages of common chafing dishes such as waterlogged food. In other embodiments, heating elements (not shown) can be omitted, and ice or cold gel packs (not shown) can be placed within pan module  70 . In this way, the assembly will allow cooling of food. 
         [0067]      FIG. 13  illustrates completed assembly  120 . In other embodiments, pan module  60  may be omitted from assembly  120 . 
         [0068]      FIG. 14  illustrates an overview of a further embodiment of the invention. Base unit  140  is constructed in a substantially identical fashion to base unit  1  as shown in  FIG. 1 , except as herein described. Base unit  140  includes an opening  141  in side wall  142 . An insertion tray  143  is provided, having a shape and dimensions adapted for insertion into base unit  140  via opening  141 . Butane burners  144  and  145  are provided, having shapes and dimensions such that they will fit within base unit  140  via opening  141 . Butane burners  144  and  145  can be positioned on insertion tray  143 , which can then be slid through opening  141 , as partially shown in an operating position. Grate module  1400  is constructed in a substantially similar fashion to grate module  50  shown in  FIG. 5  except as herein described, and is seated in a recess (not shown) of base unit  140 . Alignment notches (not shown) prevent grate module  1400  from being inserted into base unit  140  in an incorrect orientation. In the operating position shown, the butane burners  144  and  145  are aligned with grate  1401  and  1402  of grate module  1400 , which permits the use of the assembly as a cooktop. Controls  146  and  147  of burners  114  and  115  are also accessible when insertion tray  143  is in the operating position shown, and butane fuel cells (not shown) contained within burners  144  and  145  are also positioned substantially outside of base unit  1400 , ensuring that they are not exposed to excessive amounts of reflected heat during operation. In some embodiments, additional vents  148  are provided to reduce the accumulation of reflected heat during operation. It should be understood that in other embodiments, a base unit (not shown) similar to base unit  140  and grate module (not shown) similar to grate module  1400  can be adapted for use with a single burner (not shown), or with additional burners (not shown). 
         [0069]      FIG. 15  illustrates an overview of all of the components shown in  FIG. 11 , after the insertion tray  143  has been fully slid into a storage position within base unit  140 . In this configuration, butane burners  114  and  115  are shielded from accidental jarring within base unit  140 . 
         [0070]      FIGS. 16  A-C illustrate the operation of safety tab  160 . Safety requires that when insertion tray  143  is slid in the direction of arrow  161  into base unit  140  from an operating position as shown in  FIG. 14  to a storage position as shown in  FIG. 15 , control  146  and shutoff  149  must be in the off positions. Safety tab  160  is attached to the interior of base unit  140  ( FIGS. 14 and 15 ) and in some embodiments may protrude through a slot  162  in insertion tray  143 . Safety tab  160  is disposed in such a way that if either control  146  or shutoff  149  are not in the off position, Safety tab  160  will trip shutoff  149  into the off position and/or prevent full insertion of insertion tray  143  by blocking control  146 . 
         [0071]      FIG. 17  illustrates an overview of an induction cooktop assembly  170  according to an embodiment of the invention. Induction cooktop assembly  170  has a base unit  171  and an induction heating unit  172 . Base unit  171  may be constructed in a substantially identical fashion to base unit  1  as shown in  FIG. 1 , except as herein described. Induction heating unit  172  is adapted to fit within recess  173  of base unit  171 , and can be of a standard type known in the art. Base unit  171  may have additional vents  174  as well as control recess  175 . Control recess  175  is disposed within a side wall  176  of base unit  171 , and has control  177 . In some embodiments, Control recess  175  has indicator  178 . Indicator  178  may be used to indicate the power or heat condition of induction heating unit  172 . Control  177  is used to regulate the operation of induction heating unit  172 , and in some embodiments, control  177  is angled upward from the vertical. This can have the advantage of making control  177  simultaneously visible and easily operable by buffet staff who are standing. 
         [0072]      FIG. 18  illustrates an exploded view of an assembly  180  of base unit  1  with base unit  20 . In this configuration, base unit  1  provides additional height to the assembly, and functions as a riser. Because heat source  21  is present in base unit  20 , base unit  1  is heated from below, while leaving space in recess  2  for further assembly with a module (not shown). For instance, pan module  70  as shown in  FIG. 7  could be inserted into recess  2 , or an alternate module (not shown) which is substantially similar to pan module  70  ( FIG. 7 ) but having a greater depth could be inserted into recess  2 . Furthermore, this arrangement can have the advantage of providing indirect heat to a module (not shown) inserted into recess  2 . Feet  6  are sized and arranged on base unit  1  so that they fit into recess  22 , just within the perimeter of top opening  208 , in order to lock base unit  1  into place atop base unit  20 . 
         [0073]      FIG. 19  illustrates an overview of wedge riser module  190 . Wedge riser module  190  can be used to join base units such as base unit  1  ( FIG. 1 ) to other base units (not shown) to create an arc or serpentine arrangement of cooking stations (not shown). Wedge riser module  190  includes wedge riser  191  and in some embodiments includes caddy  192 . Wedge riser  191  and caddy  192  may be made of stainless steel or other suitable materials. Caddy  192  includes caddy flanges  193  and  194 , which can be slidably engaged with tracks (not shown) disposed on the underside of wedge riser  191 . This allows caddy  192  to be slid under wedge riser  191  in the manner of a drawer. This can have the advantage of providing a neat and sanitary location for the storage of serving implements such as forks, spoons, tongs, and plates (not shown). In another embodiment, wedge riser module  190  can be rectangularly shaped to form a rectangular riser (not shown), which is otherwise similarly constructed and can be used to join base units such as base unit  1  ( FIG. 1 ) to other base units (not shown) in a straight fashion. 
         [0074]      FIG. 20  is an overview of a storage unit  2000 . In some embodiments, storage unit  2000  has the general form of a cart, and includes a top deck  2001 , bottom deck  2002 , and wheels  2003 . Top deck  2001  contains holes  2004 . Holes  2004  have a dimension and spacing which corresponds to the feet of various base units such as feet  5  of base unit  1 , as shown in  FIG. 1 . The various base modules (not shown) can be stored on top deck  2001  by inserting the feet (not shown) of the base modules (not shown) into holes  2004 . Successive layers of base modules (not shown) can be stacked, such that they interlock in the manner described with respect to  FIG. 18 . In some embodiments, this enables up to 8 base units (not shown) to be stored on storage unit  2000 . Because of this interlocking structure, storage unit  2000  can be rolled with more stability than would be possible with simple stacking of base units (not shown). Partition rods  2005  are positioned vertically between top deck  2001  and bottom deck  2002 . Partition rods may be made of stainless steel or another suitable material, and may be covered with a coating (not shown) made of transparent PVC plastic, or another suitable material. Partition rods  2005  are disposed and arranged to provide a storage location for various modules of the invention. Bottom deck  2002  comprises drain holes (not shown). The arrangement of partition rods  2005  and the drain holes can have the advantage of allowing modules (not shown) stored on bottom deck  2002  under top deck  2001  to be sprayed clean such that excess moisture drains off of the module surfaces (not shown) and out through the drain holes. 
         [0075]      FIG. 21  is an exploded view of a storage assembly  2100 . Storage assembly  2100  includes storage unit  2000 , base unit  20 , and a cover  2101 . Cover  2101  is made of corrugated plastic or another suitable material, and has a shape and dimensions such that it fits over base unit  20 . Cover  2101  can have dimensions and shapes calculated to fit over any of the various base units (not shown) that may embody the invention. Cover  2101  has holes  2102  that are arranged in the same manner as holes  2004 , such that additional base units (not shown) can be stacked in the manner described with respect to  FIG. 20  while base unit  20  is covered.