Patent Publication Number: US-2007114242-A1

Title: Ergonomically-designed multi-chamber and multi-nozzle squeeze bottle

Description:
TECHNICAL FIELD  
      The present invention relates generally to liquid-dispensing squeeze bottles, and more specifically to an ergonomically-designed multi-chamber and multi-nozzle squeeze bottle structurally designed to alleviate hand strain and fatigue during use, and to provide smooth, even and controlled lines of dispensed liquids, sauces, condiments, and the like.  
     BACKGROUND OF THE INVENTION  
      The culinary industry is replete with a variety of food preparatory tools that facilitate the artful creation of visually-aesthetic food dishes. Indeed, the culinary arts have prompted many technological advances that seek to expedite and consistently reproduce favored food designs, arrangements, motifs and other ornamentations. Consequently, popular restaurants that commonly experience high patron occupancy rates are able to consistently reproduce and provide their patrons with high-quality, visually-fanciful signature dishes that enhance the patrons&#39; dining experience with each repeated visit.  
      Although the types of food preparatory tools are many and varied, most restaurants, and more specifically the kitchens thereof, frequently utilize simple squeeze bottles to create intricate designs with flavored sauces that compliment the featured food item on the plate. For instance, squeeze bottles separately comprising chocolate, raspberry or caramel sauces may be utilized to create intricate swirls, stripes, concentric dots and/or ribbons of sauce over a desert item, and/or around the underlying plate.  
      However, when utilizing conventional single tip/nozzle squeeze bottles in the creation of multiple, visually-symmetrical swirls, stripes or ribbons, difficulties arise in consistent re-creation of favored designs. Additionally, such consistent re-creation requires undue expenditure of time. That is, the exact hand movement employed in the creation of a first swirl design with a first bottle is time-consuming and nearly impossible to replicate with multiple sauces from separate bottles; thus, leading to asymmetrical or uncomplimentary designs, and detraction from overall aesthetic appeal of the food dish.  
      Although known conventional multi-tipped and multi-chambered squeeze bottles may be utilized to simultaneously dispense a variety of sauces in equally-spaced lines, such conventional multi-tipped and multi-chambered bottles are not without marked disadvantage, as the relatively large girth of such bottles presents significant operational problems and inconsistencies.  
      Specifically, most conventional multi-chambered bottles are of such large girth that the average human hand is unable to effectively and fully grasp the entire bottle (i.e., unable to substantially wrap the fingers and thumb around the entire girth of the bottle) Accordingly, when hand pressure is applied during use of such bottles, an uneven distribution of pressure in exerted over the bottle, such that one or more of the chambers receives significantly more or significant less pressure than is required for a smooth, even and controlled line of dispensed sauce. Consequently, use of such bottles often results in the lines of sauces being grossly uneven or undulating in appearance, and/or lines of sauce having interruptions through the length or spread thereof. Such resulting conditions are further exacerbated, or more likely to occur, when such bottles are utilized by individuals of relatively weak hand strength and/or below-average hand size. Moreover, repeated use of such large-girth bottles often leads to hand and wrist fatigue; thereby, further contributing to the foregoing disadvantageous results. Accordingly, professional chefs and related culinary artists largely avoid use of such conventional bulky, multi-chambered/nozzle bottles.  
      Therefore, it is readily apparent that there is a need for an ergonomically-designed multi-chamber and multi-nozzle squeeze bottle structurally configured to displace the weight of the sauce/condiment-filled bottle over the user&#39;s hand so as to alleviate hand strain and fatigue during use. There is still a further need for an ergonomically-designed bottle structurally designed to enable the equal distribution of hand and finger pressure over the bottle, such that all separate chambers thereof equally receive the requisite compressive force for delivery of smooth, even and controlled lines of dispensed sauces, condiments, liquids, and/or the like.  
     BRIEF SUMMARY OF THE INVENTION  
      Briefly described, in a preferred embodiment, the present invention overcomes the above-mentioned disadvantages and meets the recognized need for such an invention by providing an ergonomically-designed multi-chamber and multi-nozzle squeeze bottle comprising a plurality of separable and cooperatively-engageable chambers, wherein each chamber comprises a main reservoir portion in fluid communication with a tapered and elongated spout portion or feed neck that extends angularly and downwardly therefrom. The terminal end of each feed neck comprises a dedicated nozzle or lid associated therewith, whereupon cooperative-engagement of each chamber portion provides the multi-chamber and multi-nozzle squeeze bottle of the present invention.  
      According to its major aspects and broadly stated, the present invention in its preferred form is an ergonomically-designed multi-chamber and multi-nozzle squeeze bottle comprising a plurality of separable and cooperatively-engageable chamber portions, nozzled-lids associated with each such chamber portion, and a collar for securing the nozzled-lids to the cooperatively-engaged chamber portions of the present squeeze bottle.  
      More specifically, the present invention is an ergonomically-designed multi-chamber and multi-nozzle squeeze bottle comprising a plurality of separable and cooperatively-engageable chambers, wherein each such chamber comprises a main reservoir and a communicating feed neck. The separate chambers of the present squeeze bottle function to separately-maintain or sequester the selected sauces, condiments or other fluids contained within each such chamber during use of the present squeeze bottle. In an alternate embodiment of the present invention, the squeeze bottle may comprise internal walls extending therethrough to partition or segregate the bottle into multiple chambers for sequestration of selected sauces, condiments or other fluids within the bottle.  
      The feed neck of each chamber preferably comprises a substantially elongated and tapered configuration that enables a user&#39;s fingers and thumb to easily grasp and wrap therearound (i.e., enable the user&#39;s thumb to contact or overlap the user&#39;s finger tips, and/or enable the user to grasp the bottle in a manner similar to that of holding a writing utensil). Consequently, when each chamber of the bottle is cooperatively-engaged, the combined ergonomic design and structure of each feed neck effectively facilitates the equal distribution of hand and finger pressure over each feed neck, such that each feed neck equally receives the requisite compressive force for delivery of smooth, even and controlled lines of dispensed sauces, condiments, liquids, and/or the like. Furthermore, such a design significantly prevents or reduces hand and wrist strain.  
      Each feed neck of each chamber preferably extends angularly and downwardly from the respective reservoir portions thereof, such that when the engaged feed necks of the combined chambers are grasped by the user&#39;s hand, the engaged reservoir portions of each chamber are substantially positioned or supported upon the first dorsal interosseous muscle of the user&#39;s hand (i.e., dorsal region of hand including the arch extending between the forefinger and thumb). Such a preferred structural configuration functions to displace the weight of the sauce/condiment-filled bottle over the dorsal portion of the user&#39;s hand and, thereby, alleviate hand strain and fatigue during use of the present invention.  
      Preferably, the mouth or terminal end of each feed neck comprises a nozzled-lid in fluid communication therewith, and removably securable thereto via a snap-tight type interface, wherein a threaded collar is provided for additional security, if desired. In association with the alternate embodiment described hereinabove, the lid may alternatively comprise internal partitions that associate, or otherwise align, with the internal segregating or dividing walls extending through the feed neck of the bottle.  
      In all embodiments of the invention, however, sauces or other fluids from respective dedicated chambers of the bottle are separately-maintained during passage through each nozzle of each chamber of the present squeeze bottle. The bottle may be refilled with desired sauces, condiments or other liquids via the mouth of the feed neck, or, in another embodiment, via fill apertures disposed through the main reservoirs.  
      Accordingly, a feature and advantage of the present invention is its ability to provide an ergonomically-designed multi-chamber and multi-nozzle squeeze bottle that effectively reduces or eliminates hand and wrist strain during use of the bottle.  
      Another feature and advantage of the present invention is the ergonomic design of the feed necks, in either a separated or combined configuration, which enables equal distribution of hand and finger pressure over the feed necks for consistent delivery of smooth, even and controlled lines of dispensed sauces.  
      Still another feature and advantage of the present invention is its ability to displace the weight of the sauce/condiment-filled bottle over the dorsal portion of the user&#39;s hand and, thereby, alleviate hand strain and fatigue during use of the present invention.  
      Still yet another feature and advantage of the present invention is its ability to enable the unskilled and/or amateur culinary artists to easily and relatively effortlessly create intricate sauce designs.  
      These and other features and advantages of the present invention will become more apparent to one skilled in the art from the following description and claims when read in light of the accompanying drawings. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS  
      The present invention will be better understood by reading the Detailed Description of the Preferred and Alternate Embodiments with reference to the accompanying drawing figures, in which like reference numerals denote similar structure and refer to like elements throughout, and in which:  
       FIG. 1  is a side view of a squeeze bottle according to a preferred embodiment of the present invention;  
       FIG. 2  is a perspective view of a squeeze bottle according to a preferred embodiment of the present invention, shown in use;  
       FIG. 3  is a perspective view of a squeeze bottle according to a preferred embodiment of the present invention, shown in use;  
       FIG. 4  is an exploded perspective view of a squeeze bottle according to a preferred embodiment of the present invention;  
       FIG. 5  is a perspective view of a squeeze bottle according to an alternate embodiment of the present invention;  
       FIG. 6  is a perspective view of a squeeze bottle according to an alternate embodiment of the present invention; and,  
       FIG. 7  is an exploded perspective view of a squeeze bottle according to an alternate embodiment of the present invention.  
    
    
     DETAILED DESCRIPTION OF THE PREFERRED AND ALTERNATIVE EMBODIMENTS  
      In describing the preferred and alternate embodiments of the present invention, as illustrated in  FIGS. 1-7 , specific terminology is employed for the sake of clarity. The invention, however, is not intended to be limited to the specific terminology so selected, and it is to be understood that each specific element includes all technical equivalents that operate in a similar manner to accomplish similar functions.  
      Referring now to  FIGS. 1-4 , the present invention in a preferred embodiment is an ergonomically-designed multi-chamber and multi-nozzle squeeze bottle  10 , comprising chambers  20 ,  22 , nozzled-lids  30 ,  32 , and collar  40 . To facilitate easy hand compression of bottle  10  and, thus, dispensing of sauces or liquids therefrom, chambers  20 ,  22  are preferably generally formed from a suitable malleable and resilient plastic, such as, for exemplary purposes only, polypropylene, high density polypropylene, low density polypropylene, polyethylene, high density polyethylene, low density polyethylene, and/or blends and mixtures thereof; however, other plastics or suitable substrates may be utilized to form chambers  20 ,  22 . The foregoing substrates may be further utilized to form nozzled-lids  30 ,  32  and collar  40 , but are preferably utilized in appropriate amounts and combinations to impart nozzled-lids  30 ,  32  and collar  40  with sufficient rigidity. Additionally, bottle  10  may be formed from any suitable bottle manufacturing process and/or part-forming machines including, without limitation, blow molding, vacuum forming, or the like.  
      Chambers  20 ,  22  are preferably two separable and cooperatively-engageable, equally-volumetric, half portions of bottle  10 , wherein chambers  20 ,  22  comprise bulbous-shaped reservoirs  20   a ,  22   a , respectively, in fluid communication with feed necks  20   b ,  22   b , respectively. Although  FIGS. 1-4  illustrate a two-chambered bottle  10 , it is contemplated that bottle  10  may comprise any number of chambers via the incorporation of additional separable and cooperatively-engageable chambers into the overall structural design and manufacture of bottle  10 . An example of such an alternate embodiment is best seen with reference to  FIG. 6 , wherein a three-chambered squeeze bottle is illustrated; however, four-chambered squeeze bottles are further contemplated. Additionally, it should be recognized, in an alternate embodiment of the present invention, that squeeze bottle  10  may comprise integrally-formed internal walls extending therethrough to partition or segregate bottle  10  into multiple chambers for sequestration of selected sauces, condiments or other fluids therewithin. Still further, it should be recognized that chambers  20 ,  22  may be sized to provide any selected volume, as is illustrated in  FIG. 1  with reference to phantom-lined chamber portion  23 .  
      Chambers  20 ,  22  are preferably cooperatively-engageable via a set of interlocking ridges-and-channels  24  formed over the length of inner sides  20   c ,  22   c  of respective chambers  20 ,  22 . Accordingly, upon cooperatively-engaging, and interlocking, chambers  20 ,  22 , bottle  10  embodies the structural configuration best illustrated in  FIGS. 2-3 , wherein reservoirs  20   a ,  22   a  and feed necks  20   b ,  22   b  of respective chambers  20 ,  22  are brought into functional engagement to provide the benefits of a multi-chambered and multi-nozzled bottle  10  of the present invention.  
      As best illustrated in  FIG. 4 , mouths  20   d ,  22   d  of respective feed necks  20   b ,  22   b  preferably comprise nozzled-lids  30 ,  32  removably securable thereto via snap-tight interfaces  20   e ,  22   e  of respective feed necks  20   b ,  22   b  and snap-tight interfaces  30   a ,  32   a  of respective nozzled-lids  30 ,  32 . Upon snap-tight engagement of nozzled-lids  30 ,  32  to respective feed necks  20   b ,  22   b , and upon cooperative engagement of chambers  20 ,  22  as described hereinabove, collar  40  is preferably seated over nozzled-lids  30 ,  32 , wherein internal threads  40   a  of collar  40  preferably threadably-engage exterior threads  20   f ,  22   f  of respective mouths  20   d ,  22   d  of respective feed necks  20   b ,  22   b . In such a configuration, lip  42  of collar  40  extends over, and is seated against, nozzled lids  30 ,  32 ; thereby, providing added restraint over nozzled-lids  30 ,  32  when secured to respective mouths  20   d ,  22   d  of respective feed necks  20   b ,  22   b . As is further illustrated in  FIG. 4 , upon cooperative engagement of chambers  20 ,  22 , mouths  20   d ,  22   d  form a circular configuration, wherein threads  20   f ,  22   f  are correspondingly brought into alignment; thus, effectively enabling circular-shaped collar  40  to be threadably-received thereby and thereover. Although snap-tight interfaces  20   e ,  22   e ,  30   a ,  32   a  are sufficiently strong to maintain nozzled-lids  30 ,  32  in secured communication with respective mouths  20   d ,  22   d , even during exertion of pressure over feed necks  20   b ,  22   b  during use of bottle  10 , it should be recognized that collar  40  may be selectively utilized for added security.  
      Preferably, when bottle  10  is fully assembled, nozzled-lids  30 ,  32  are in fluid communication with respective chambers  20 ,  22 . Accordingly, sauces or other fluids from respective chambers  20 ,  22  are separately-maintained during passage through each nozzled-lid  30 ,  32 . Additionally, with all embodiments of the present invention, nozzled-lids  30 ,  32  are preferably designed such that respective nozzle tips  30   b ,  32   b  thereof are aligned when secured to mouths  20   d ,  22   d , and disposed in such proximity that sauces separately dispensed therefrom appear as contiguous stripes or a single, continuous ribbon over the receiving food item or plate. However, it should be recognized that the nozzles of the present invention may be arranged in any fashion and in any proximity (ex., see  FIG. 3  with reference to nozzles  31 ,  33 ), and may further include alternate cross-sectional shapes to impart each dispensed sauce, or the like, with a different design or width. Additionally, it is contemplated that in a commercial embodiment of the present invention, nozzled-lids of varying structural configuration and cross-sectional shape may be provided for selective use and interchangeability for creation of alternate designs and widths of dispensed sauces.  
      With specific reference now to  FIGS. 2-3 , feed necks  20   b ,  22   b  of respective chambers  20 ,  22  preferably comprise a substantially elongated and tapered configuration that, in combination with the flared or sloped structural configuration of mouths  20   d ,  22   d , enable a user&#39;s fingers F and thumb T to easily grasp and wrap therearound (i.e., enable the user to grasp the bottle in a manner similar to that of holding a writing utensil (see  FIG. 2 ), and/or enable the user&#39;s thumb T to contact or overlap the user&#39;s finger tips FT (see  FIG. 3 )). Consequently, when chambers  20 ,  22  of bottle  10  are cooperatively-engaged, the combined ergonomic design and structure of feed necks  20   b ,  22   b  effectively facilitate the equal distribution of hand and finger pressure over each feed neck  20   b ,  22   b , such that each feed neck  20   b ,  22   b  equally receives the requisite compressive force for delivery of smooth, even and controlled lines of dispensed sauces, condiments, liquids, and/or the like. Furthermore, such a design significantly prevents or reduces hand and wrist strain.  
      Additionally, and with continued reference to  FIGS. 2-3 , feed necks  20   b ,  22   b  of respective chambers  20 ,  22  preferably extend angularly and downwardly from respective reservoir portions  20   a ,  22   a  thereof, such that when feed necks  20   b ,  22   b  of assembled bottle  10  are grasped by the user&#39;s hand H, engaged reservoir portions  20   a ,  22   a  of respective chambers  20 ,  22  are substantially positioned or supported upon the first dorsal interosseous muscle M of the user&#39;s hand (i.e., dorsal region of hand including the arch extending between the forefinger and thumb). Such a preferred structural configuration functions to displace the weight of the sauce/condiment-filled bottle  10  over the dorsal portion of the user&#39;s hand H and, thereby, alleviate hand strain and fatigue during use of the present invention.  
      Furthermore, in use, a user may grasp bottle  10  as described hereinabove with a first hand, and then with a second hand, grasp reservoirs  20   a ,  22   a  to pump or squeeze additional sauces, or the like, through communicating feed necks  20   b ,  22   b ; thereby, providing a constant flow of dispensed sauces therethrough. Moreover, grasping bottle  10  in such a fashion enables a user to steadily and skillfully guide nozzle-lids  30 ,  32  with a first hand, and stabilize reservoirs  20   a ,  22   a , and thus bottle  10 , with the second hand. Although the present invention contemplates the simultaneous use of chambers  20 ,  22 , it should be recognized that chambers  20 ,  22  may be separately or individually utilized when a single sauce, or the like, is desired.  
      Preferably, and as best illustrated in  FIGS. 1 and 4 , reservoir portions  20   a ,  22   a  of respective chambers  20 ,  22  comprise respective flat anterior sides  20   g ,  22   g  which facilitate the refilling process of each chamber  20 ,  22 , in either a separated or engaged configuration. Specifically, assembled bottle  10 , or each separate chamber  20 ,  22 , is inverted and flat anterior sides  20   g ,  22   g  are seated or placed upon a flat counter surface or like, wherein anterior sides  20   g ,  22   g , along with the overall weight and size of respective reservoirs  20   a ,  22   a , preferably stabilize bottle  10  during the refill process. Accordingly, bottle  10 , or each separate chamber  20 ,  22 , may be selectively refilled with desired sauces, condiments or other liquids by depositing same through mouths  20   d ,  22   d  of bottle  10  following removal of respective nozzled-lids  30 ,  32 .  
      In an alternate embodiment, and as best illustrated in  FIG. 5 , bottle  10 , or each separate chamber  20 ,  22 , may be refilled via fill apertures  50 ,  52  disposed through respective reservoirs  20   a ,  22   a , wherein fill apertures  50 ,  52  may comprise sealing plug  50   a  or threaded cap  52   a  to prevent spillage of the sauces, or the like, therefrom. In another alternate embodiment, and as best illustrated in  FIG. 6 , each reservoir of bottle  10  may be commonly covered by an anterior lid  60 , whereupon removal of lid  60  provides convenient access to each such reservoir, and further provides generally larger apertures through which sauces may be deposited.  
      Referring now more specifically to  FIG. 7 , illustrated therein is an alternate embodiment of squeeze bottle  10 , wherein the alternate embodiment of  FIG. 7  is substantially equivalent in form and function to that of the preferred embodiment detailed and illustrated in  FIGS. 1-4  except as hereinafter specifically referenced. Specifically, the embodiment of  FIG. 7  incorporates an insulating gel G, or other insulating liquid, within dual-walled chambers  20 ,  22 . Accordingly, chambers  20 ,  22  may be pre-heated or pre-cooled to a desired temperature prior to deposit of the desired sauces therewithin, wherein insulating gel G within the walls of each chamber  20 ,  22  will effectively maintain the sauces within chambers  20 ,  22  at a desired temperature for an operable period of time. Additionally, in conjunction with insulating gel G, or in lieu thereof, a thermometer or temperature-sensitive color-changing indicator strip  100  may be integrally-formed, or otherwise disposed over, each chamber  20 ,  22 . As such, placement of heated sauces within chambers  20 ,  22  would result in indicator  100  appearing red in color (i.e., to indicate “hot” fluid), whereupon a decline in temperature of the sauces within chamber  20 ,  22  would result in indicator  100  changing from the color red to the color blue (i.e., to indicate “cold” fluid), or other intermittent colors to indicate a steady decline in temperature.  
      It should be recognized that the ergonomic construction of bottle  10  may be applied to conventional bottles devoid of any multi-chamber construction.  
      Having thus described exemplary embodiments of the present invention, it should be noted by those skilled in the art that the within disclosures are exemplary only, and that various other alternatives, adaptations, and modifications may be made within the scope of the present invention. Accordingly, the present invention is not limited to the specific embodiments illustrated herein, but is limited only by the following claims.