Abstract:
A food preparation table for cutting food articles and household items includes a cutting surface for cutting articles thereon. The preparation table further includes a smooth, sloping trough near one or many edges of the cutting surface. The trough or troughs may utilize a system of nozzles that flush debris from the trough into a cavity, or removable receptacles. Additional embodiments may include storage compartments positioned under the work surface for ease of food preparation. Further embodiments may utilize multiple configurations to enhance preparation efficiency.

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     Applicant claims priority from provisional U.S. Pat. App. No. 61/367,599 filed on Jul. 26, 2010, which is incorporated by reference herein in its entirety. 
    
    
     FIELD OF THE INVENTION 
     The present invention relates to a device for food preparation. More specifically, the present invention provides a food preparation table equipped with troughs that may include nozzles for a pressurized fluid flushing system. 
     STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT 
     No federal funds were used to develop or create the invention disclosed and described in the patent application. 
     REFERENCE TO SEQUENCE LISTING, A TABLE, OR A COMPUTER PROGRAM LISTING COMPACT DISK APPENDIX 
     Not Applicable 
     AUTHORIZATION PURSUANT TO 37 C.F.R. §1.171 (d) 
     A portion of the disclosure of this patent document may contain material that is subject to copyright and trademark protection. The copyright owner has no objection to the facsimile reproduction by anyone of the patent document or the patent disclosure, as it appears in the Patent and Trademark Office patent file or records, but otherwise reserves all copyrights whatsoever. 
     BACKGROUND OF THE INVENTION 
     This invention relates generally to food processing. The present invention relates more specifically to a food preparation/cutting table having a raised work surface and troughs for the collection of debris, which troughs include a flushing system that cleans the troughs. 
     It is known to provide a raised cutting surface for the preparation of food products (such as fish, meat, vegetables, fruits, etc). For example, U.S. Pat. No. Des. 283,777 shows a raised cutting board for use in food preparation. 
     During food preparation and specifically meat and/or fruit and vegetable trimming, cleaning, etc., waste is produced through cleaning methods. This waste must be removed to promote sanitary food preparation. What is needed therefore is a way to efficiently rid the cleaning surface and adjacent area of discarded material. 
     BRIEF SUMMARY 
     The food preparation table relates to a raised work surface with scrap troughs that remove waste through the use of flushing systems. The food preparation table may include any one or more of the following features:
         (1) A complete ozone system; or   (2) L-shaped or straight design; or   (3) Sinks positioned on the left, right, or split in between the work surface; or   (4) Fish file underneath; or   (5) Pan inserts for the trough; or   (6) Drain boards to the left, right, or split in between the work surface; or   (7) Under-table shelving; or   (8) Poly sink covers; or   (9) Debris collector or disposer system.       

     One embodiment of the food preparation table is a table for processing food products that may include a base, a raised preparation surface, at least one trough, at least one nozzle to clean the contents of the trough into a cavity, and/or a removable receptacle. 
     The food preparation table also relates to a raised work surface, which provides the operator a more ergonomic cutting position, and may include a flushing system in combination with receptacles that promote a sanitary cleaning environment. The flushing system circulates fluid through the trough and into a cavity. A control system permits independent control of each nozzle of the flushing system so that the user is able to increase the flow to frequently used sections of the trough(s), and/or reduce the flow to less frequently used sections of the trough(s). 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       In order that the advantages of the invention will be readily understood, a more particular description of the invention briefly described above will be rendered by reference to specific embodiments illustrated in the appended drawings. Understanding that these drawings depict only typical embodiments of the invention and are not therefore to be considered limited of its scope, the invention will be described and explained with additional specificity and detail through the use of the accompanying drawings. 
         FIG. 1A  is a schematic representation of an aerial view of one embodiment of a food preparation table having a peninsular-shaped work surface with troughs located to the front, back and left of the work surface. 
         FIG. 1B  is a schematic representation of a front-view of the food preparation table according to the embodiment of  FIG. 1A . 
         FIG. 2A  is a schematic representation of an aerial view of a food preparation table having a peninsular-shaped work surface with troughs located to the front, back and left of the work surface also utilizing under-surface storage according to one embodiment. 
         FIG. 2B  is a schematic representation of a front-view of the food preparation table according to the embodiment of  FIG. 2A . 
         FIG. 3  is a schematic representation of a side view of a portion of the food preparation table according to the embodiment of  FIG. 2A . 
         FIG. 4A  is a schematic representation of an aerial view of a food preparation table with troughs located to the front and left side of the work surface. 
         FIG. 4B  is a schematic representation of a side view of a portion of the food preparation table according to the embodiment of  FIG. 4A . 
         FIG. 5A  is a schematic representation of an aerial view of a food preparation table having a peninsular-shaped work surface with troughs located to the front, back, and left of the work surface also utilizing an L-shaped design food preparation table according to one embodiment. 
         FIG. 5B  is a schematic representation of a front-view of the food preparation table according to the embodiment of  FIG. 5A . 
         FIG. 6A  is a schematic representation of an aerial view of a food preparation table having a peninsular-shaped work surface with troughs located to the front, back, and left of the work surface also utilizing an L-shaped design food preparation table with under-surface storage according to one embodiment. 
         FIG. 6B  is a schematic representation of a side view of a portion of the food preparation table according to the embodiment of  FIG. 6A . 
         FIG. 7  is an enlarged view of the food preparation table according to the embodiment of  FIG. 6B . 
         FIG. 8  is a schematic representation of a front-view of the food preparation table according to the embodiment of  FIG. 6A . 
         FIG. 9A  is a schematic representation of an aerial view of a food preparation table having a work surface with a trough located to the rear of the work surface also with under-surface storage according to one embodiment. 
         FIG. 9B  is a schematic representation of a side-view of the food preparation table according to the embodiment of  9 A. 
         FIG. 10  is a schematic view of one embodiment of the food preparation table showing the use of receptacles in a trough. 
         FIG. 11A  is front view of the embodiment of the food preparation table shown in  FIG. 10  with illustrative dimensions for various components of the food preparation table. 
         FIG. 11B  is a side view of the embodiment of the food preparation table shown in  FIG. 10  with illustrative dimensions for various components of the food preparation table. 
         FIG. 11C  is a top view of the embodiment of the food preparation table shown in  FIG. 10  with illustrative dimensions for various components of the food preparation table. 
         FIG. 12  is an exploded perspective view of the embodiment of the food preparation table shown in  FIG. 10 . 
     
    
    
     
       
         
               
             
               
               
               
             
           
               
                   
               
               
                 DETAILED DESCRIPTION - LISTING OF ELEMENTS 
               
             
          
           
               
                   
                 ELEMENT DESCRIPTION 
                 ELEMENT # 
               
               
                   
                   
               
               
                   
                 Food preparation table 
                 10 
               
               
                   
                 Work surface 
                 20 
               
               
                   
                 Front trough 
                 21 
               
               
                   
                 Rear trough 
                  21a 
               
               
                   
                 Cavity 
                 22 
               
               
                   
                 Nozzle 
                 23 
               
               
                   
                 Trough exit 
                 24 
               
               
                   
                 Storage compartment 
                 25 
               
               
                   
                 Frame 
                 26 
               
               
                   
                 Extension 
                 28 
               
               
                   
                 Receptacle 
                 30 
               
               
                   
                   
               
             
          
         
       
     
     DETAILED DESCRIPTION 
     Before the various embodiments of the present invention are explained in detail, it is to be understood that the invention is not limited in its application to the details of construction and the arrangements of components set forth in the following description or illustrated in the drawings. Each example is provided by way of explanation of the invention, not limitation of the invention. In fact, it will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the scope or spirit of the invention. For example, features illustrated or described as part of one embodiment may be used on another embodiment to yield a still further embodiment. Thus, it is intended that the present invention cover the modifications and variations of this invention provided they come within the scope of any appended claims and their equivalents. Also, it is to be understood that phraseology and terminology used herein with reference to device or element orientation (such as, for example, terms like “front”, “back”, “up”, “down”, “top”, “bottom”, and the like) are only used to simplify description of the present invention, and do not alone indicate or imply that the device or element referred to must have a particular orientation. In addition, terms such as “first”, “second”, and “third” are used herein and in the appended claims for purposes of description and are not intended to indicate or imply relative importance or significance. 
     One embodiment of a food preparation table  10  is shown in  FIGS. 1A and 1B . The food preparation table  10  includes a work surface  20 , having a durable, rigid, continuous, flat top surface. The work surface  20  is generally supported by frame  26 , which may have infinite number of configurations and/or orientations depending on the layout of the food preparation table  10 , as described in detail below for several disclosed embodiment thereof. In many embodiments of the food preparation table  10 , the work surface  20  will be configured so that the user may perform any number of tasks thereon, including but not limited to cutting, rolling, tenderizing, and the like. 
     The work surface  20  may be formed of a substantially rigid, waterproof, non-or-minimally porous, heat-resistant, and durable material, preferably formed from injection molded food-grade plastic, which is anti-bacterial and sterilizable. According to an embodiment of the food preparation table  10 , the work surface  20  may be formed from a variety of different materials that are approved for use in the food industry (such as plastics, acrylic, silicone, wood, stainless steel, etc). 
     The food preparation table  10  may also include a sloping surface region (or front trough)  21  formed on the forward side of the work surface  20 . The food preparation table  10  may also include a rear trough  21   a  formed on the rearward side of the work surface  20  (i.e., adjacent a backsplash). It is contemplated that the rear trough  21   a  will be deeper and/or wider than the front trough  21  for most embodiments of the food preparation table  10 . The surface of the troughs  21 ,  21   a  is substantially smooth and slippery. The smooth and slippery surface of the troughs  21 ,  21   a  aids in the transfer of chopped and discarded articles from the work surface  20  to another location (which may be a cavity  22 , such as a sink or disposal). In the embodiments of the food preparation table  10  pictured herein, the troughs  21 ,  21   a  are configured to be at a lower elevation than the elevation of the work surface  20  by an amount of 0.1 to 3.0 inches. Additionally, in the pictured embodiments the width of the front trough  21  is approximately 3 inches, and the width of the rear trough  21   a  is approximately 4.5 inches. However, in other embodiments these dimensions may be different without limitation. 
     As shown in  FIG. 1A , the food preparation table  10  may include in at least one trough  21 ,  21   a  an integral flushing system, for which nozzles  23  provide an exit port of a fluid. As noted, the troughs  21 ,  21   a , extend along a portion or the entirety of the forward and rearwards sides of the work surface  20 . A trough exit  24  may be fashioned adjacent the downstream terminus of each trough  21 , as best shown in  FIG. 1A , which trough exit  24  is described in further detail below. 
     Multiple embodiments of the troughs  21 ,  21   a ,  24  flushing system (including placement and/or orientation of nozzles  23 ), and work surface  20  configuration are known and shown generally in  FIGS. 1A-9B  and described in further detail herein. Each trough  21 ,  21   a ,  24  is generally formed with a downwardly inclined bottom surface that extends along the length of the trough  21 ,  21   a . That is, the slope of the trough  21 ,  21   a  is designed so that fluid flows (as a result of gravitational force and/or fluid exiting the nozzles  23 ) from the top of the work surface  20  as oriented in  FIG. 1A  to the bottom thereof. As used herein, the term fluid may include a gas, vapor, or liquid substance. The fluid and/or debris may then flow into a trough exit  24 , if present in that embodiment of the food preparation table  10 , and into a cavity  22 . 
       FIG. 1A  provides a clear view of one embodiment of a trough exit  24  that may be fashioned adjacent the downstream terminus of each trough  21 ,  21   a . The trough exit  24  may be formed substantially as another trough  21 ,  21   a  on the edge of the work surface  20  adjacent the cavity  25 . In such an embodiment, as shown in  FIG. 1A , the trough exit  24  may simply continue the downward slope of the troughs  21  so that debris and/or fluid continues to flow toward the cavity  25 . The troughs  21 ,  21   a  and trough exit  24  are designed so that contents from the troughs  21 ,  21   a  empties into the trough exit  24 , which in turn empties into a cavity  22  (which may be a sink, garbage disposal, refuse container, etc.) indicated generally at  22  in  FIGS. 1A-9B . The purpose of the troughs  21 ,  21   a  is to provide a transfer mechanism. Discarded articles may be placed in the troughs  21 ,  21   a  for transfer to the cavity  22 . 
       FIG. 1A  shows a nozzle indicated generally at  23 , which may be positioned in either trough  21 ,  21   a . The nozzles  23  are configured to direct streams of fluid into a corresponding trough  21 ,  21   a . Many different systems for delivery of fluid to the nozzles  23  and/or an outlet manifold fluidly connected to a plurality of nozzles  23  may be used with the food preparation table  10 . 
     Accordingly, the specific type and/or configuration of the system for delivery of fluid to the nozzles  23  in no way limit the scope of the food preparation table  10 . 
     In one embodiment of a system for delivery of fluid to the nozzles  23  that may be used with the food preparation table  10 , a pump (not shown) draws fluid from a fluid supply (not shown) and delivers a portion of this fluid under pressure to the outlet manifold, or nozzle  23 , by means of a fluid conduit (not shown), such as tubing or piping. Any fluid conduit suitable for the particular application may be used with the food preparation table  10 , including but not limited to flexible hose, pipe, or combinations thereof (not shown). Additionally, the pressure of the fluid may be adjustable by the user in certain embodiments of the food preparation table  10 . The pressure of the fluid may be controlled and/or adjusted through any method/structure suitable for the particular application of the food preparation table  10 , including but not limited to control valves, orifices, and/or combinations thereof. 
     In the embodiments pictured herein, the fluid will issue from the nozzles  23  with sufficient force to move debris that has been emptied into the troughs  21 ,  21   a  from the work surface  20  along the length of the trough  21 ,  21   a  and finally, removed from the trough  21 ,  21   a  at the trough exit  24 . As previously mentioned, the force and/or volume of the fluid issuing from the nozzles  23  may be adjusted by the user via a control valve (not shown) or other similarly functioning structure. It is contemplated that the user will adjust the force and/or volume of the fluid so that it is sufficient to carry this discarded material along the entire length of the trough  21 ,  21   a , through the trough exit  24 , and into the cavity  22 . The specific number, location, spacing, and/or orientation of the nozzles  23  will vary from one embodiment of the food preparation table  10  to the next, and is therefore in no way limiting to the scope thereof. Furthermore, in certain embodiments of the food preparation table  10  several of those parameters (such as orientation and spacing) may be adjusted by the user during use. 
     An alternative embodiment of the food preparation table  10  is shown in  FIGS. 2A ,  2 B, and  3 . The embodiment shown in these figures is similar to the embodiment as described and illustrated in  FIGS. 1A and 1B . The embodiment of the food preparation table  10  shown in  FIGS. 2A-3  includes troughs  21 ,  21   a  along the major length of each side of work surface  20 , and a trough exit at the terminus thereof adjacent the cavity  22 . In this embodiment, nozzles  23  are spaced along the length thereof of each trough  21 ,  21   a . In the second embodiment storage compartments  25  are positioned under the work surface  20  on the front side of the food preparation table  10 . 
     As with the first embodiment, a work surface  20  is supported by frame  26 . However, the frame  20  in the embodiment pictured in  FIGS. 2A ,  2 B, and  3  includes tracks and/or rails (neither shown) to support the storage compartments  25 . In any embodiment pictured or described herein, storage compartments  25  may be formed as shelves, drawers, or the like, in which storage compartments  25  various atmospheric parameters within the interior of the storage compartment  25  may be controlled and/or adjusted. For example, it is contemplated that in one embodiment of the food preparation table  10 , one storage compartment  25  may be heated and another cooled, wherein the specific temperature and humidity of each may be dictated by the user. 
       FIGS. 4A , and  4 B show another embodiment of the food preparation table  10 . This embodiment shows a work surface  20  with a rear trough  21   a  located on the rearward side of the work surface  20  and a trough exit adjacent the cavity  22 . The rear trough  21   a  enters into the cavity  22  adjacent the trough exit  24  as in the previous embodiments described herein. A comparison of  FIGS. 1A and 4A  makes clear that the work surface  20  in the embodiment shown in  FIG. 1A  includes a front trough  21  along the forward side of the work surface  20 , whereas the work surface  20  in the embodiment shown in  FIG. 4A  includes a rear trough  21   a  along only the rearward side of the work surface  20 . 
     Another embodiment of the food preparation table  10  is shown in  FIGS. 5A and 5B . This embodiment shows an alternative arrangement of the food preparation table  10  wherein the frame  26  of the food preparation table  10  is formed to have an L-shaped configuration when viewed from the vantage shown in  FIG. 5A . This embodiment includes front and rear troughs  21 ,  21   a  along each side of the work surface  20  as shown in  FIG. 5A . As in the other embodiment previously described, nozzles  23  may be positioned in either or both troughs  21 ,  21   a . The troughs  21 ,  21   a  empty directly into a cavity  22 , that is, this embodiment does not require a trough exit  24  to transport debris and/or fluid from the troughs  21 ,  21   a  to the cavity  22 . Instead, the portions of the troughs  21 ,  21   a  immediately adjacent the cavity  22  function as a trough exit  24 . 
     Another embodiment of the food preparation table  10  is shown in  FIGS. 6A-8 . This embodiment of the food preparation table  10  is similar to the embodiment shown in  FIGS. 5A and 5B  in its L-shaped design, but features storage compartments  25  positioned below the work surface  20  as previously described for the embodiment of the food preparation table  10  shown in  FIGS. 2A ,  2 B, and  3 . However, the embodiment in  FIGS. 6A-8  includes different types of storage compartments  25  than those previously described, including a plurality of drawers wherein at least one drawer allows the user to control some of the parameters of the atmosphere in the interior of the drawer. This embodiment includes front and rear troughs  21 ,  21   a  with nozzles  23  oriented in the same manner as those previously described for the embodiment of the food preparation table  10  shown in  FIGS. 5A and 5B . That is, the portions of the troughs  21 ,  21   a  immediately adjacent the cavity  22  function as the trough exit  24 . 
     Yet another embodiment of the food preparation table  10  is shown in  FIGS. 9A and 9B . This embodiment features an extension  28  of the work surface  20  that aids the user by providing a portion of the work surface  20  directly above the cavity  22 . The extension  28  increases the ease with which debris may be directed into the cavity  22  for disposal or later use. As with the embodiment shown in  FIGS. 4A and 4B , the embodiment shown in  FIGS. 9A and 9B  includes a rear trough  21   a  located adjacent the rearward portion of the work surface  20 . The portion of the rear trough  21   a  immediately adjacent the cavity  22  functions as a trough exit  24 . 
       FIG. 10  provides a perspective view of another embodiment of a food preparation table  10 . In this embodiment, the rear trough  21   a  is sized to be wider and deeper than the front trough  21 . Additionally, the rear trough  21   a  is configured so that receptacles  30  may be positioned in a portion of the rear trough  21   a . It is contemplated that the receptacles  30  may be slid along the length of the rear trough  21   a , and that any nozzles  23  will be positioned such that they do not interfere with the movement of a receptacle  30 . Alternatively, the rear trough  21   a  may be configured without any nozzles  23 . The receptacles  30  may be sized such that there is a predetermined clearance between the bottom of the receptacle  30  and the bottom of the rear trough  21   a . The optimal value of this clearance will vary from one embodiment of the food preparation table  10  to the next, and the larger the debris that is positioned in the rear trough  21   a , the higher it is contemplated that the optimal value will be. In most applications the optimal value will be between 0.1 and 3.5 inches. The front trough  21  may also be configured such that specifically sized receptacles  30  may be positioned therein and slid along the length thereof. 
     Illustrative dimensions for the various elements of the food preparation table  10  as shown in  FIGS. 11A-11C , and  FIG. 12  provides an exploded view of this embodiment of the food preparation table  10 . As shown in  FIG. 12 , the various elements of the food preparation table  10  may be formed separately from one another and later assembled. This method of manufacture allows certain elements of the food preparation table  10  to be removed for replacement and/or repair without concern for other elements. 
     The optimal dimensions of the work surface  20 , trough(s)  21 ,  21   a , cavity  22 , nozzle(s)  23  (if present), exit trough  24  (if present), storage compartment(s)  25  (if present), frame ( 26 ), extension  28  (if present), and receptacles  30  will vary from one embodiment of the food preparation table  10  to the next, and are therefore in no way limiting to the scope thereof. 
     The various elements of the food preparation table  10  may be formed of any material that is suitable for the application for which the food preparation  10  is used. Such materials include but are not limited to rubber, silicon, other polymers, metals, metallic alloys, cellulosic materials, and/or combinations thereof. 
     Having described several preferred embodiments, other features, advantages, and/or efficiencies of the food preparation table  10  will undoubtedly occur to those versed in the art, as will numerous modifications and alterations in the embodiments as illustrated herein, all of which may be achieved without departing from the spirit and scope of the food preparation table  10 . It should be noted that the food preparation table  10  described herein is not limited to the specific embodiments pictured and described herein, but is intended to apply to all food preparation tables  10  employing at least one trough  21 ,  21   a  that may or may not use nozzles  23  to transfer debris to a cavity  22 . Modifications and alterations from the described embodiments will occur to those skilled in the art without departure from the spirit and scope of a food preparation table  10  as described.