Abstract:
The present invention concerns a food packaging and serving tray that generally includes an upper tray configured to support and contain food items, and a base tray that receives the upper tray and supports it in various positions. The base tray has a plurality of attachment points located at at least two different heights relative to the bottom of the base tray. The attachment points serve to support and maintain the upper tray at at least two different heights above the base tray. A first, lower height corresponds to the serving tray being in a packaging state for when the food items are being transported and displayed for purchase. The second height corresponds to the serving tray being in a serving state, when the food items are being served for consumption by the consumer. During the serving state, the additional height between the base tray and upper tray allows ice to be arranged in the base tray in order to keep the food in the upper tray chilled.

Description:
FIELD OF THE INVENTION 
       [0001]    The present invention relates generally to food packaging containers and serving trays. More specifically, the present invention relates to a food packaging container and serving tray suitable for a variety of foods that is compact, stable, and provides for a way to keep food chilled while serving. 
       BACKGROUND OF THE INVENTION 
       [0002]    Many food packaging containers and serving trays are known today. In fact, nowadays, many serving trays begin as food packaging containers in which the food is packaged and kept until consumption. More recently, these serving trays have added the capability of holding an associated condiment or a container filled with the associated condiment. Such condiments may include, for example, fruit dip, caramel sauce, hummus, shrimp cocktail sauce, and the like. 
         [0003]    Before food is packaged into or onto the serving tray, which may double as a food packaging container, the food is typically processed in some manner. With shrimp, for example, the pre-packaging process typically involves peeling, deveining, cooking, rinsing, and preserving the shrimp. Thereafter, the shrimp may be arranged on the serving tray and frozen for shipment and ultimate sale to consumers. More recent shrimp serving trays facilitate packaging shrimp on their sides, which may be more aesthetically pleasing than shrimp packaged on end. 
         [0004]    Many pre-packaged food items, such as cut fresh fruit, cooked shrimp and cold cuts, are shipped and sold in a frozen state. Many such products are glazed with frozen water to preserve freshness or otherwise accumulate frozen water during processing. Foods shipped in containers used for both packaging and serving purposes are typically thawed in-place by retail consumers prior to consumption. While thawing, the frozen water turns to liquid and can accumulate in the bottom of the container, potentially causing the food to be served in while partially submerged in the liquid. Various methods have been developed to separate the liquid from the food, one of which is to use two interlocking trays that can be separated. When together, the upper tray acts as support for the food items and has drain holes that allow the liquid to pass through to the second tray, where it can be collected. 
         [0005]    While processed foods that are shipped frozen need to thaw prior to being served, it is common that such foods also need to be kept chilled while being served. One simple solution is to place the serving tray inside another container that holds ice, resting the tray directly on top of the ice. As the ice melts, however, the serving tray may move around within the ice container, resulting in a unstable surface from which to serve the food. The tray may even tip over. 
         [0006]    An attempt at a solution to the instability resulting from the ice melting is to combine the two-tray system described above as a serving system in which the lower tray can be used as a receptacle for ice and the upper tray can then rest upon the ice within the base tray. This solution, however, will still result in the instability of the upper serving tray as the ice in the lower tray melts. Further, as the ice melts and additional water accumulates in the bottom tray, there is a possibility that the upper tray will come to rest in the standing water of the lower tray, causing water to then accumulate in the upper tray through the drain holes. 
         [0007]    Accordingly, there is a need in the food industry for a compact packaging and serving tray that provides for a way to keep food separated from liquid accumulating as the food thaws and to keep the tray stable and the food chilled while the food is being served from the tray. 
       SUMMARY OF THE INVENTION 
       [0008]    The present invention concerns a serving tray that may be used for packing, storing, and serving food. While the present invention contemplates that the serving tray may be used with a wide variety of foods, one embodiment of the present invention involves using the serving tray to package, store, and serve cooked, ready-to-eat shrimp and cocktail sauce. 
         [0009]    In general, the serving tray may include an upper tray and a base tray that selectively cooperate with one another. The upper tray is generally sized a little smaller than the base tray such that the upper tray will fit inside the base tray. The upper tray is arranged in at least two states relative to the base tray: a packaged state and an elevated state. In the packaged state, the upper tray rests substantially, but not completely, inside of the base tray, such that a space remains between the bottom of the upper tray and the bottom of the base tray. This arrangement is optimal for shipping and storing. In the elevated state, primarily for when the serving tray is used to serve food, a smaller portion of the upper tray is inside of the base tray and a larger gap exists between the bottom of the upper tray and the bottom of the base tray. Ice can then be placed into the gap between the trays, if desired, to help keep the food chilled. 
         [0010]    More specifically, in one embodiment of the present invention, the serving tray consists of two circular members. In other embodiments, the members can be other shapes, such as square, hexagon or octagon. The upper tray includes an outer wall disposed around the periphery of the upper tray and an inner wall located towards the center of the upper tray and concentric with the outer wall. A support surface extends between the base of the outer wall and the base of the inner wall. The support surface may support food, while the outer wall may help retain the food on the support surface and within the upper tray. The outer wall may be particularly helpful where the food is stacked in layers. The inner wall defines a well disposed at the center of the upper tray. The well may be constructed to contain a condiment intended to be served with the food. In the alternative, the well may receive a container holding a condiment. A lid may be provided to cover and further contain the food in the upper tray. 
         [0011]    The base tray also includes an outer wall disposed around the periphery of the base tray and an inner wall located towards the center of the base tray and concentric with the outer wall. A bottom surface extends between the base of the outer wall and the base of the inner wall. The inner wall also defines a well on the base tray that is sized to selectively receive the well of the upper tray, particularly when the upper tray is in the packaged state. The structure formed by the well, the bottom, and the outer wall of the base tray may serve as a receptacle that catches runoff from food in the upper tray as it thaws or while being served. The base tray is also constructed to hold ice, as desired, to help keep the food in the upper tray chilled. 
         [0012]    In a further embodiment, attachment points may be disposed in or along the wells and/or inner walls of the upper tray and base tray. The attachment points of the base tray can be constructed to support the attachment points of the upper tray. The attachment points of the base tray are arranged at two or more different depths, as measured from the top of inner wall of the base tray, so that the upper tray can be maintained above the base tray at two or more different heights. One set of attachment points on the well of the base tray may correspond to the packaged state, for example, while another set of attachment points on the well of the base tray may correspond to the elevated state where ice may be placed under the upper tray while the food is served. If ice is placed in the base tray, while in the elevated state, the upper tray may rest on the ice or on the attachment points of the base tray, whichever is higher. In the case where the level of the ice is higher, the wells of the upper tray and base tray are arranged such that the upper tray will come to rest on the attachment points of the base tray as the ice melts. Thus, the ice helps keep the food on the upper tray chilled while serving and the upper tray remains stable as the ice melts. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         [0013]    Further embodiments and aspects of the invention are indicated in the figures and in the remaining description. The invention will now be explained in a non-limiting manner by way of examples depicted in the drawings. In the exemplary drawings: 
           [0014]      FIG. 1A  is a perspective view of a food serving tray. 
           [0015]      FIG. 1B  is a side view of the food serving tray shown in  FIG. 1A . 
           [0016]      FIG. 2A  is a top view of an upper tray of the food serving tray. 
           [0017]      FIG. 2B  is a side view of the upper tray of a food serving tray shown in  FIG. 2A . 
           [0018]      FIG. 2C  is a top view of one embodiment of a lid that may be used with the food serving tray of  FIGS. 1A-1B . 
           [0019]      FIG. 2D  is a perspective view of an alternative embodiment of the upper tray of the food serving tray. 
           [0020]      FIG. 3A  is a top view of a base tray of a food serving tray. 
           [0021]      FIG. 3B  is a side view of the base tray of a food serving tray shown in  FIG. 3A . 
           [0022]      FIG. 3C  is a perspective view of the base tray of a food serving tray shown in  FIGS. 3A and 3B . 
           [0023]      FIG. 4A  is a top view of a food serving tray having upper tray and base tray assembled in a serving configuration. 
           [0024]      FIG. 4B  is a cross-sectional view of the food serving tray shown in  FIG. 4A . 
       
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
       [0025]    The present invention relates generally to food packaging containers and serving trays. It should be understood that a food packaging container may also serve as a food serving tray, and vice versa. For the sake of simplicity and as part of an effort to avoid redundancy, this description will refer to a food serving tray that may in some embodiments have been a food packaging container before the food was ready for consumption. Conversely, the present invention also contemplates that in some embodiments, the food serving tray may not have been a food packaging container. For example, one embodiment of a food serving tray may be non-disposable and intended primarily for food serving, rather than for food packaging. 
         [0026]    Turning to the figures wherein like reference numerals represent the same or similar elements,  FIGS. 1A ,  1 B are a perspective and side view, respectively, of a food serving tray  300  comprising an upper tray  100  and a base tray  200 . In other embodiments, the serving tray  300  may also include a lid, such as the lid  111  shown in  FIG. 2C  and discussed further below. The upper tray  100  and base tray  200  may be formed of plastic or other materials, and may or may not be formed of the same material. In the embodiments shown, each of the upper tray  100  and base tray  200  are typically comprised of a single sheet of material, such as a single sheet of plastic. The upper tray  100  and base tray  200  are generally the same shape, with the upper tray  100  configured to be able to fit inside of the base tray  200 . In the embodiment shown, the upper tray  100  and base tray  200  are circular in shape, and hence serving tray  300  is circular in shape. It should be understood that the serving tray  300  as well as the upper tray  100  and base tray  200  may take on a variety of other shapes. 
         [0027]    The upper tray  100 , one embodiment of which is shown in perspective view in  FIG. 1A  and in top and side views, respectively, in  FIGS. 2A and 2B , generally consists of a support surface  102  extending between the base of an outer wall  112  and the base of an inner wall  114 . In the embodiment shown, there is an elevated tier  124  surrounding the base of the inner wall  114 . The support surface  102  then extends from the base of the elevated tier  124 , which is raised above the support surface  102 . In other embodiments, obviously, the support surface  102  can extend directly from the base of the inner wall  114 . The outer wall  112  is disposed around the periphery of the upper tray  100 , while the inner wall  114  is located towards the center of the upper tray  100  and is concentric with the outer wall  112 . In the embodiment shown, both the outer wall  112  and the inner wall  114  are circular, but it should be understood that other shapes are possible and that the inner wall  114  may not be concentric with the outer wall  112 . In the embodiment shown, the height of the inner wall  114  is equal to or less than the height of the outer wall  112 . The support surface  102  supports a variety of foods that are served chilled and which may or may not be packaged and shipped while frozen. 
         [0028]    The support surface  102  is slightly too moderately sloped from the inner wall  114  to the outer wall  112  and also includes a channel  106  around the base of the outer wall  112 . Having a sloped support surface  102  will allow condensation, ice melt or other runoff from food on the support surface  102  to travel towards the channel  106 . Channel  106  has one or more drain holes  108  that allow such runoff to drain from the channel  106 . 
         [0029]    The support surface  102  also includes a plurality of grooves  104  oriented radially outwards from the inner wall  114  toward the channel  106 .. The plurality of grooves  104  assist in the draining of liquid from thawing food located on the support surface  102 . In other embodiments the support surface  102  can additional include a plurality of ridges (not shown) in place of or in conjunction with the plurality of grooves  104  and the ridges can also be oriented radially outwards from or concentric with the inner wall  114 . The ridges can help to maintain food in place along the support surface  102  during transportation and/or consumption. 
         [0030]    The channel  106  is sized such that food cannot easily pass into the channel  106 . The drain holes  108  in the channel  106  are particularly advantageous where the support surface  102  is angled such that runoff from the food travels towards the channel  106  and hence the drain holes  108 . Runoff is seen especially with foods that are thawed from a frozen state just prior to consumption. Because the upper tray  100  of the serving tray  300  is typically positioned above the base tray  200 , the drain holes  108  allow liquids from the upper tray  100  to pass into the base tray  200 . Drainage prevents buildup of liquids around the food on the support surface  102 . 
         [0031]    The outer wall  112  helps maintain food within the upper tray  100  and on the support surface  102 . The outer wall  112  is especially useful where food is stacked or arranged in multi-layer fashion on the support surface  102 . In the embodiments shown in the figures, the outer wall  112  is configured in a generally circular shape and is outwardly sloped. In other embodiments, the outer wall  112  may be generally vertical. 
         [0032]    At the top of the outer wall  112  there is a rim  110  which serves at least two purposes when the serving tray  300  is functioning as a food packaging container. First, the rim  110  is concaved down and configured to rest on a rim  206  of the base tray  200  when the serving tray  300  is in a packaging orientation. Second, the rim  110  may also be configured to mate with a corresponding channel on a lid, such as lid  111  shown in  FIG. 2C . The lid  111  covers the food placed within the upper tray  100  before consumption. The rim  110  is pressed into an outer channel  113  disposed along the circumference of the lid  111 , serving to hold the lid  111  in place. The lid  111  may be see-through such that the food contained in the serving tray  300  is visible to consumers and others. This is particularly advantageous where the food is arranged in an aesthetically pleasing manner. 
         [0033]    The inner wall  114  further defines a well  116 , located at or near the center of the upper tray  100 . The well  116  is capable of holding a container of condiment, which can be served along with any food on the support surface  102 . Alternatively, a condiment may be placed directly into the well  116  at the time of serving, without a container. The condiment may be prepackaged with the food in the serving tray  300 , or the condiment may be sold separately and added to the upper tray  100  at the time of consumption. The well  116  consists of a vertical surface  117  and a well floor  119 , where the vertical surface  117  defines the contours of the well  116  within the inner wall  114 . The well  116  also contains drain holes  108  in the well floor  119  to allow any condensation, runoff or ice melt that may come into the well  116  to drain into the base tray  200 . In the case where the well  116  contains condiment directly, without a container, then no drain holes would likely be present in the well  116 . 
         [0034]    A top surface  120  of the inner wall  114  is shaped and sized such that it is sealed by an inner channel  115  on the lid  111 . Conversely, the top surface  120  of the inner wall  114  is sealed with a separate cover (not shown) that encloses a condiment within the well  116 . The vertical surface  117  of the well  116  includes attachment points  118  where the upper tray  100  is selectively attached to, secured to, connected to, or otherwise supported by the base tray  200 . The attachment points  118  shown in  FIGS. 1A ,  2 A and the other figures are purely exemplary, and may be described as cutouts, cavities, recesses, notches, carve-outs, or depressions in the vertical surface  117  of the well  116 . In the illustrated embodiments, the attachment points  118  are shown as indentations in the vertical surface  117 , which cause mirror protrusions (not shown) in the backside of the vertical surface  117  (away from the well  116 ). Each attachment point  118  has a seat  122  and two sides  123  that are generally flat and perpendicular to the vertical surface  117 . The seat  122  is further generally parallel to the well floor  119 . The backside of the seats  122  and the side walls  123  are in selective contact with a corresponding attachment point on the base tray  200  of the serving tray  300 . While the purpose and functionality of the attachment points  118  are described in further detail below, one skilled in the art will appreciate that the attachment points  118  can take on a number of forms. 
         [0035]    Another embodiment of an upper tray is shown in  FIG. 2D . In this embodiment, the upper tray  100 ′ includes a second elevated tier  126  surrounding the inner wall  114 . The second elevated tier  126  is located between the first elevated tier  124  and the inner wall  114 . The elevated tier or tiers  124 ,  126  help arrange food items, such as shrimp, for example, in tiered, horizontal displays. Displaying shrimp and other food items in this manner may enhance the visual appeal of the food and serving tray  300  generally. 
         [0036]    An embodiment of the base tray  200  of the serving tray  300  is shown in  FIGS. 3A-3C , showing top, side and perspective views, respectively. Like the upper tray  100 , the base tray  200  is formed of plastic in some embodiments. In general, the size, shape, and contour of the base tray  200  may to some degree parallel the size, shape, and contour of the upper tray  100 . While food is being served from the serving tray  300 , the base tray  200  can function to, for example, hold ice that chills the food in the upper tray  100 , support the upper tray  100  just above the ice, and catch runoff from the food and condiments in the upper tray  100 . 
         [0037]    In the embodiment shown, the base tray  200  includes a bottom surface  202  extending between the base of an outer wall  204  and the base of an inner wall  210 . The outer wall  204  is disposed around the periphery of the base tray  200  and is generally vertical in some embodiments, yet outwardly sloped in other embodiments. The configuration of the outer wall  204  matches the configuration of the outer wall  112  of the upper tray  100  in order for the upper tray  100  to fit into the base tray  200 . 
         [0038]    The inner wall  210  is located toward the center of the base tray  200  and is concentric with the outer wall  204 . As shown, the height of the inner wall  210  is equal to or less than the height of the outer wall  204 . The bottom surface  202 , outer wall  204  and inner wall  210  define a space in which ice can be stored while food is served or consumed from the serving tray  300 . While both the outer wall  204  and the inner wall  210  are circular in the embodiment shown, it should be understood that other shapes are possible and that the inner wall  210  may be a different shape than the outer wall  204 . 
         [0039]    A rim  206  is included at the top of the outer wall  204 . The size and shape of the rim  206  is complimentary with the size and shape of the rim  110  of the upper tray  100  such that the rim  206  of the base tray  200  can be selectively positioned within, or at least adjacent to, the rim  110  of the upper tray  100 . The outer channel  113  of the lid  111  is sized to clutch both the rim  110  of the upper tray  100  and the rim  206  of the base tray  200 . Accordingly, the lid  111  can keep the upper tray  100  and the base tray  200  intact prior to serving. 
         [0040]    A plurality of tabs  208  are disposed along the junction between the bottom surface  202  and the outer wall  204 . In one embodiment, the plurality of tabs  208  may extend continuously around the full circumference of the junction. In such an embodiment, recessed inlets  216  can be formed in the spaces between the tabs  208 . In other embodiments, the plurality of tabs  208  may only exist at various points along the junction between the bottom surface  202  and the outer wall  204 . When the upper tray  100  is placed inside the base tray  200 , the tabs  208  support the upper tray  100 , maintaining a space between the underside of the support surface  112  and the bottom surface  202 . This is particularly helpful while frozen food is thawing before it is served. Specifically, as food thaws, condensation otherwise may be released and travel towards the drain holes  108  of the upper tray  100 . As the excess liquid flows into and collects in the base tray  200 , the space created by the tabs  208  keeps the food in the upper tray  100  away from the collected liquid. It should be noted that in an embodiment having tabs  208  located continuously around the outer wall  204 , the spacing between drain holes  108  in the upper tray  100  can be purposefully aligned with the recessed inlets  216  between the tabs  208  such that the tabs  208  do not plug the drain holes  108 . 
         [0041]    The inner wall  210  of the base tray  200  defines and encircles a well  212  as shown in  FIGS. 3A ,  3 C. At the top of the inner wall  210  there is a flat upper surface  220 . The inner wall  210  is approximately the same size as the inner wall  114  of the upper tray  100 , and the well  116  of the upper tray  100  is configured to be disposed within the well  212  of the base tray  200 . Further, like the well  116  of the upper tray  100 , the well  212  of the base tray  200  consists of a vertical surface  213  and a well floor  215 , where the vertical surface  213  defines the contours of the well  212  within the inner wall  210 . The vertical surface  213  includes at least two sets of attachment points  214 A and  214 B where the base tray  200  attaches to, secures to, connects to, or otherwise supports the upper tray  100  at corresponding attachment points  118 . Although the attachment points  214 A,  214 B of the base tray  200  are purely exemplary, they can be described as cutouts, cavities, recesses, notches, carve-outs, or depressions in the vertical surface  213  of the well  212 . Similar to the attachment points  118  on the upper tray  100 , the attachments points  214 A,  214 B are shown as indentations in the vertical surface  213 . Each attachment point  214 A,  214 B has a seat  218 A,  218 B and sides  222 A,  222 B, respectively. The seats  214 A,  214 B are generally flat and in a plane parallel to the plane formed by the well floor  215 . The seats  218 A,  218 B contact the underside of the seats  122  of the attachment points  118  on the upper tray  100 , as shown in  FIG. 4B  and described in more detail below. 
         [0042]    The seats  218 A of the first set of attachment points  214 A in the vertical surface  213  have a depth, as measured from the flat upper surface  220  down, that is different from the depth of the seats  218 B of the second set of attachments points  214 B. In the embodiment shown in  FIGS. 3A ,  3 C, there are three attachment points  214 A and three attachment points  214 B, alternating around the vertical surface  213  between attachment points  214 A, having a deeper depth, and attachment points  214 B, having a shallower. While  FIGS. 3A and 3C  depict three attachment points at two different depths, it should be understood that the present invention is in no way limited to this embodiment nor is the relative difference in the two depths limited to that shown in the figures. In other embodiments, the base tray  200  may have more or less than three attachment points at two or more different depths. 
         [0043]      FIGS. 4A and 4B  show a top and cut-out view, respectively, of one embodiment of the serving tray  300  that includes the upper tray  100  and the base tray  200  described above. The serving tray  300  is shown to be in an elevated state ready for serving food, even though no food is shown. The attachment points  118  of the upper tray  100  have been slidably engaged with three attachment points  214 B of the base tray  200  having the shallow depth. More particularly, the undersides of the seats  122  of the attachment points  118  on the upper tray  100  are resting on the seats  218 B of the attachment points  214 B on the base tray  200 . In this elevated state, a volume  302  is created between the upper tray  100  and base tray  200  in which ice (not shown) may be placed. Because the base tray  200  supports the upper tray  100  at the attachment points  118 ,  214 B, it is possible to arrange the upper tray  100  with the food so it is not resting directly upon any ice in the volume  302 . Upper tray  100  may also float directly on the ice, in which case the sides  222 B of attachments points  214 B may engage the sides  123  of attachment points  118 . Lateral movement of upper tray  100  with respect to the base tray  200  can thus be curtailed while the upper tray  100  is supported by the ice in the base tray  200 . As the ice melts and the height of the upper tray  100  lowers with respect to the base tray  200 , the seats  122  of attachment points  118  will come to rest on seats  218 B of attachment points  214 B, thus preventing the upper tray  100 , and any food on it, from coming into contact with any liquid that accumulates in the base tray  200 . 
         [0044]    The serving tray  300  may also be arranged in a packaging state, where the upper tray  100  is placed further within the base tray  200  by engaging the attachment points  118  of the upper tray  100  with the attachment points  214 A having a greater depth. In such a packaged state, the volume  302  is essentially eliminated, making the serving tray  300  ideal for shipping purposes. In the packaged state, the undersides of the seats  122  of the attachment points  118  of the upper tray  100  are in contact with the seats  218 A of the attachment points  214 A. In some embodiments, the attachment points  118  work in conjunction with the rim  110  to support the upper tray  100 , while in other embodiments the attachment points  118  work alone to support the upper tray  100 . In the packaged state, the well  116  of the upper tray  100  fits substantially within the well  212  of the base tray  200 . Furthermore, the underside of the support surface  102  at the channel  106  rests upon the tabs  208  of the base tray  200 . 
         [0045]    As just described, in the packaged state the seats  218 A of attachment points  214 A support the seats  122  of attachment points  118  of the upper tray  100  while the tabs  208  also support the upper tray  100 . In other embodiments, however, the seats  122  of attachment points  118  of the upper tray  100  are not required to be in contact with the seats  218 A of the attachments points  214 A of the base tray  200  when the serving tray  300  is in the packaged state. For example, the upper tray  100  may be supported entirely by the tabs  208 . The structure of the inner wall  204  of the base tray  200  may also provide support at the inner wall  114  of the upper tray  100 . 
         [0046]    As previously noted, the attachment points  214 A,  214 B of the base tray  200  may be configured to have different varying depths within the well  212 . Two such depths, corresponding to an elevated state and a packaging state, have been described in detail above. The attachment points  214 A,  214 B may also be configured to support other arrangements for the serving tray  300 . For example, another embodiment would support an intermediate state, where the attachment points are arranged to support the upper tray  100  at a height above the base tray  200  between the lower packaging state and the elevated state. Such an intermediate state may be ideal during the time of consumption when only a portion of the ice has melted. In effect, the food would be in closer proximity to the ice without resting the upper tray  100  directly on the ice in the base tray  200 . 
         [0047]    It should be noted that the invention is not limited to the above mentioned embodiments and exemplary working examples. For example, while the serving tray  300  has been described in some embodiments as a shrimp cocktail serving tray, the present invention is in no way limited to these embodiments. Attributes of the serving tray  300  that are beneficial to a shrimp serving tray, such as a see-through lid, tiered well, and configurable upper and base trays, for example, may be equally if not more beneficial to other food groups. Further developments, modifications and combinations are also within the scope of the patent claims and are placed in the possession of the person skilled in the art from the above disclosure. Accordingly, the techniques and structures described and illustrated herein should be understood to be illustrative and exemplary, and not limiting upon the scope of the present invention. The scope of the present invention is defined by the appended claims, including known equivalents and unforeseeable equivalents at the time of filing of this application.