Patent Document

CROSS-REFERENCE TO RELATED APPLICATION 
     This application is a divisional of U.S. patent application Ser. No. 11/473,439, filed Jun. 23, 2006, which is pending. 
    
    
     FIELD OF THE INVENTION 
     The present invention relates to a food tray and a tray insert adapted to be removably located in a food holding compartment that may be used to keep food heated or cooled for an extended period of time and associated methods of using such devices. 
     BACKGROUND OF THE INVENTION 
     Many quick-service restaurants must prepare a high volume of food relatively quickly. These restaurants face a number of conflicting factors when striving to efficiently provide fast, palatable, and safe food. Customers expect to receive their food quickly and with predictable and constant high quality. Moreover, the rate of customer demand varies over time, with some periods, such as lunch and dinner times, having extremely high rates of customer demand. However, the kitchens of many quick-service restaurants are of limited size and/or production capacity and have a limited number of cooking devices. 
     To meet the often competing factors of quick service while producing a consistently high quality product, it is advantageous for one individual to cook a relatively substantial amount of food product in bulk and store the cooked food product in food trays while another individual food preparer transfers food from the trays to a sandwich bun or individual portion sized container to fill customer orders. Typical food products that are of most interest to have readily available for food preparers include sandwich fillings such as hamburger patties, chicken patties, breaded chicken patties, breaded fish fillets, Canadian bacon, pork sausage, and eggs, for example. 
     Because these prepared food products are not being served immediately upon preparation, it is critical to store the food product so as to maximize potential storage time while optimally maintaining the appearance, taste, temperature, and texture of the food product, as well as minimizing bacterial contamination of the stored food product. 
     In view of the foregoing, there exists a need for an improved food tray, tray insert, and a method of using the food tray and tray insert that provides longer storage times and optimizes, without significant adverse effects, the appearance, taste, temperature and texture of the pre-cooked food products, as well as minimizes bacterial contamination of such stored food products. Additionally, a need also exists for a food staging device that promotes efficient food handling and use of space within the kitchen of a quick-service restaurant. 
     SUMMARY OF THE INVENTION 
     In accordance with the present invention, an improved food tray and method for use thereof, typically in connection with a compartment, and preferably in a heated pass-through compartment, for holding ready-to-serve food product is provided. When used in combination with a compartment of desirable configuration, the food tray is particularly useful for storing over an extended period of time cooked sandwich fillings such as, for example, hamburger patties, fish fillets, Canadian bacon, pork sausage, eggs, and chicken patties, chicken fillets as well as other types of food, including chicken nuggets, biscuits, muffins, and hotcakes. The appearance, taste, temperature and texture of the stored food items may be maintained over extended storage periods while also minimizing risk of bacterial contamination. 
     In one aspect of the invention, a food tray is provided which is adapted to store individual portions of food over extended storage periods within a storage compartment. The food tray includes a tray body and a tray insert. The tray body includes a first end, a second end, a lower surface tray bottom, and a sidewall structure. The tray bottom and sidewall structure define a tray volume or cavity for the food tray within which a tray insert can be added and within which food product can be stored. The tray insert is positionable within the tray volume and includes an elongated supporting surface and insert supports. The supporting surface and insert supports define a tray insert height wherein the supporting surface is above the tray bottom lower surface and is below the top of the sidewall structure. The lower surface defines a volume between the lower surface and the supporting surface. The supporting surface defines a food holding volume in conjunction with the sidewall structure. 
     The tray insert is positioned within the food tray leaving only a small gap between the sidewall structure and the supporting surface. While the gap can be as desired, preferably, the gap is less than approximately 0.1 inch, where the tray insert is a functional fit within the food tray. The sidewall structure of the food tray can be any suitable height. The sidewall height can be as desired and preferably, the sidewall structure is approximately 2.125 inches high. The height between the tray bottom and the supporting surface typically can be between approximately 10% and 80% of the overall height of the sidewall structure. For example, the tray insert height can be approximately one inch less than the tray height, where the tray height is the overall height of the sidewall structure. Typically, the height between the tray bottom and the supporting surface is approximately 50% of the overall height of the sidewall structure. 
     In accordance with another aspect of the invention, the supporting surface is a generally flat surface and comprises a plurality of apertures thereon. The apertures can be any shape or size. Typically, the apertures are arrayed in a generally overall circular shape which overall circular shape corresponds generally to the diameter of hamburger patties to be stored thereon. The apertures can be any shape or size as appropriate for the cooked food that will be stored on the supporting surface. For example, the individual apertures can be slits, generally oblong, rectangular, triangular, or circular. Typically, the individual apertures are generally rectangular, triangular, or circular. 
     In accordance with another aspect of the invention, hamburger patties are stacked two patties high on the supporting surface. Typically, eight hamburger patties that are weighted ten hamburger patties per pound of meat are stacked two patties high on the supporting surface. Typically, six hamburger patties that are weighted four hamburger patties per pound of meat are stacked two patties high on the supporting surface. 
     In accordance with another aspect of the invention, the supporting surface comprises a plurality of apertures that form a generally circular shape generally corresponding to the size of hamburger patties to be stored thereon. The supporting surface may contain any number of generally circular shaped series of apertures as appropriate. Typically, the supporting surface has three generally circular shaped series of apertures. Typically, at least one cooked hamburger patty essentially covers the circular shaped series of apertures. Preferably, the food tray comprises a plurality of cooked hamburger patties contained in the tray on the supporting surface and essentially covering the apertures. 
     In accordance with another aspect of the present invention, a food tray is provided which is adapted to store individual portions of food over extended storage periods within a storage compartment. A tray insert is provided that is an integral part of the tray body. The tray insert comprises a supporting surface. The supporting surface is located above the tray bottom lower surface and below the top of the sidewall structure. The supporting surface and lower surface define a volume, wherein the volume is a sealed void. 
     In accordance with another aspect of the present invention, a method of storing food, preferably cooked food, within a food tray in a heated compartment is provided. Preferably, the heated compartment is a pass-through compartment having a passageway which extends from an opening on one end of the heated compartment to an opening on an opposite end of the heated compartment. 
     A food tray is provided which is adapted to store individual portions of food over extended storage periods within a storage compartment. The food tray includes a tray body and a tray insert. The tray body includes a first end, a second end, a lower surface tray bottom, and a sidewall structure. The tray bottom and sidewall structure define a tray volume or cavity for the food tray within which a tray insert can be added and within which food product can be stored. The tray insert is positionable within the tray volume and includes an elongated supporting surface and insert supports. The supporting surface and insert supports define a tray insert height wherein the supporting surface is above the tray bottom lower surface and is below the top of the sidewall structure. The lower surface defines a volume between the lower surface and the supporting surface. The supporting surface defines a food holding volume in conjunction with the sidewall structure. Individual portions of food, such as, for example, hamburger patties, fish fillets, Canadian bacon, pork sausage, eggs, and chicken patties, chicken fillets as well as other types of food, including chicken nuggets, biscuits, muffins, and hotcakes, are placed on the supporting surface. The food tray having the individual portions of food stored therein is placed and stored for a period of time in a heated compartment having an upper compartment surface and a heated lower compartment surface to maintain the temperature of the cooked food products in a desired elevated storage temperature range, wherein the supporting surface is elevated above the heated lower compartment surface. The food tray is maintained during storage so that the top edge of the tray is in close proximity to the upper compartment surface to achieve a gap between the top of the tray and the upper compartment surface of between about 0 and 0.25 inches. 
     Preferably, the lower volume avoids significant convection heat transfer between said heated lower compartment surface and said individual portions of food. Preferably, the gap is sufficiently sized to restrict water vapor from evaporating from the cooked food in the tray during storage in the compartment. 
     Typically, the supporting surface is a generally flat surface and may comprise a plurality of apertures thereon. The apertures can be any shape or size. Typically, the apertures are arrayed in a generally overall circular shape which overall circular shape corresponds generally to the diameter of hamburger patties to be stored thereon. The apertures can be any shape or size as appropriate for the cooked food that will be stored on the supporting surface. For example, the individual apertures can be slits, generally oblong, oval, rectangular, triangular, or circular. Typically, the individual apertures are generally rectangular, triangular, or circular. 
     In accordance with another aspect of the present invention, a method of storing previously cooked hamburger patties after cooking and before incorporation into a hamburger sandwich within a food tray in a heated compartment is provided. Preferably, the heated compartment is a pass-through compartment having a passageway which extends from an opening on one end of the heated compartment to an opening on an opposite end of the heated compartment. 
     A food tray is provided which is adapted to store individual portions of food over extended storage periods within a storage compartment. The food tray includes a tray body and a tray insert. The tray body includes a first end, a second end, a lower surface tray bottom, and a sidewall structure. The tray bottom and sidewall structure define a tray volume or cavity for the food tray within which a tray insert can be added and within which food product can be stored. The tray insert is positionable within the tray volume and includes an elongated supporting surface and insert supports. The supporting surface and insert supports define a tray insert height wherein the supporting surface is above the tray bottom lower surface and is below the top of the sidewall structure. The lower surface defines a volume between the lower surface and the supporting surface. The supporting surface defines a food holding volume in conjunction with the sidewall structure. Individual portions of food, such as hamburger patties, are placed on the supporting surface. The food tray having the individual portions of food stored therein is placed and stored for a period of time in a heated compartment having an upper compartment surface and a heated lower compartment surface to maintain the temperature of the cooked food products in a desired elevated storage temperature range, wherein the supporting surface is elevated above the heated lower compartment surface. Typically, the cooked hamburger patties are maintained at a storage temperature of approximately 145° F. The food tray is maintained during storage so that the top edge of the tray is in close proximity to the upper compartment surface to achieve a gap between the top of the tray and the upper compartment surface of between about 0 and 0.25 inches to restrict water vapor from evaporating from the cooked hamburger patties in the tray during storage in the compartment. 
     Preferably, the lower volume avoids significant convection heat transfer between said heated lower compartment surface and said individual portions of food. Preferably, the gap is sufficiently sized to restrict water vapor from evaporating from the cooked food in the tray during storage in the compartment. 
     Typically, the supporting surface is a generally flat surface and may comprise a plurality of apertures thereon. The apertures can be any shape or size. Typically, the apertures are arrayed in a generally overall circular shape which overall circular shape corresponds generally to the diameter of hamburger patties to be stored thereon. The apertures can be any shape or size as appropriate for the cooked food that will be stored on the supporting surface. For example, the individual apertures can be slits, generally oblong, oval, rectangular, triangular, or circular. Typically, the individual apertures are generally rectangular, triangular, or circular. 
     Typically, the method of storing previously cooked hamburger patties after cooking and before incorporation into a hamburger sandwich within a food tray in a heated compartment further comprises storing the hamburger patties in the food tray until the hamburger patties are assembled into hamburger sandwiches. Preferably, hamburger patties are stacked on the supporting surface two hamburger patties high. Typically, either six or eight hamburger patties are stored on the supporting surface in the food tray. 
     In accordance with another aspect of the present invention, a method of making a hamburger sandwich is provided. A plurality of hamburger patties is cooked. A food tray is provided which is adapted to store individual portions of food over extended storage periods within a storage compartment. The food tray includes a tray body and a tray insert. The tray body includes a first end, a second end, a lower surface tray bottom, and a sidewall structure. The tray bottom and sidewall structure define a tray volume or cavity for the food tray within which a tray insert can be added and within which food product can be stored. The tray insert is positionable within the tray volume and includes an elongated supporting surface and insert supports. The supporting surface and insert supports define a tray insert height wherein the supporting surface is above the tray bottom lower surface and is below the top of the sidewall structure. The lower surface defines a volume between the lower surface and the supporting surface. The supporting surface defines a food holding volume in conjunction with the sidewall structure. Individual portions of food, such as previously cooked hamburger patties are placed on the supporting surface. The food tray having the individual portions of food stored therein is placed and stored for a period of time into a heated compartment having an upper compartment surface and a heated lower compartment surface to maintain the temperature of the cooked food products in a desired elevated storage temperature range, wherein the supporting surface is elevated above the heated lower compartment surface. Typically, the cooked hamburger patties are maintained at a storage temperature of approximately 145° F. The food tray is maintained during storage so that the top edge of the tray is in close proximity to the upper compartment surface to achieve a gap between the top of the tray and the upper compartment surface of between about 0 and 0.25 inches to restrict water vapor from evaporating from the cooked hamburger patties in the tray during storage in the compartment. Thereafter, the cooked hamburger patties are removed from the tray when needed for assembly into hamburger sandwiches and the hamburger patties are assembled into hamburger sandwiches. 
     Typically, assembling the hamburger patties into sandwiches comprises applying condiments and placing the hamburger patties into buns. 
     The supporting surface may comprise a plurality of apertures which may be any potential shape, such as ovals, circles, slits, or rectangles. Typically, the apertures are arranged in a generally circular shape, such that hamburger patties essentially cover the apertures. 
     Typically, hamburger patties are stored on the supporting surface two hamburger patties high. Any number of hamburger patties can be stored in the food tray. Typically, six or eight hamburger patties are stored on the supporting surface of the food tray. 
    
    
     
       BRIEF DESCRIPTION OF THE FIGURES 
       The accompanying drawings form part of the specification and like numerals are employed to designate like parts throughout the same. 
         FIG. 1  is a perspective view of an embodiment of the tray insert in accordance with the invention. 
         FIG. 2  is a perspective view of another embodiment of the tray insert in accordance with the invention. 
         FIG. 3  is a perspective view of an embodiment of the food tray and tray insert in accordance with the invention. 
         FIG. 4  is a perspective view of another embodiment of the food tray and tray insert in accordance with the invention. 
         FIG. 5  is a perspective view with a cut-away portion of another embodiment of the food tray and tray insert in accordance with the invention. 
         FIG. 6  is a perspective view with a cut-away portion of another embodiment of the food tray and tray insert in accordance with the invention. 
         FIG. 7  is a perspective view with a cut-away portion of another embodiment of the food tray in accordance with the invention. 
         FIG. 8  is a perspective view of another embodiment of the tray insert in accordance with the invention. 
         FIG. 9  is a perspective view of another embodiment of the tray insert in accordance with the invention. 
         FIG. 10  is a perspective view of a method of using the food tray and tray insert in accordance with the invention. 
         FIG. 11  is a perspective view of another embodiment of the method of using the food tray and tray insert in accordance with the invention. 
         FIG. 12  is a perspective view of a method of making a sandwich in accordance with the invention. 
         FIG. 13  is a side elevation view of another embodiment of the tray in accordance with the invention. 
         FIG. 14  is a side elevation view of another embodiment of the tray in accordance with the invention. 
     
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     While this invention is susceptible of embodiment in many different forms, there is shown in the drawings and described in detail herein, several specific embodiments with the understanding that the present disclosure is to be considered as exemplifications of the principles of the invention and is not intended to limit the invention to the embodiments illustrated. 
     U.S. Pat. Nos. 5,590,586, 5,724,886, 5,947,012, 6,119,587, 6,209,447, 6,358,548 and 6,607,766 are hereby expressly incorporated by reference. 
     Referring to the figures generally, and in particular to  FIG. 1 , a tray insert  10  according to the present invention is shown generally as having a tray insert body  12 . Tray body  12  comprises a supporting surface  14  and a plurality of insert supports  16   a - d . Insert supports  16   a - d  give tray insert  10  height. Supporting surface  14  is a generally flat surface. Supporting surface  14  further comprises a plurality of apertures  18  to form a generally circular shape generally corresponding to the size of cooked food portions to be stored thereon. Apertures  18  can be any shape, size, or number as appropriate for the cooked food that will be stored on supporting surface  14 . Typically, apertures  18  define a total void space opening of at least 30%. More typically, apertures  18  define a total void space opening of at least 50%. 
     Referring to the figures generally, and in particular to  FIG. 2 , a tray insert  30  according to the present invention is shown generally as having a tray insert body  32 . Tray body  32  comprises a supporting surface  34  and a plurality of insert supports  36   a - d . Insert supports  36   a - d  give tray insert  30  height. Supporting surface  34  is a generally flat surface that would support a cooked food portion. Tray body  32  may further comprise at least one finger opening  38   a - b . Finger openings  38   a - b  allow for tray insert  30  to be easily placed into or removed from a food tray. Finger openings  38   a - b  can be any shape to allow a finger and/or thumb to easily grip tray insert  30 . Typically, finger openings  38   a - b  are semi-circular in shape. 
     Referring in particular to  FIG. 3  and  FIG. 4 , a food tray  40  is provided according to the present invention and is shown generally as having a tray bottom lower surface  42 . Food tray  40  further comprises a sidewall structure  44 . Sidewall structure  44  and tray bottom lower surface  42  define a tray volume  46 . Tray insert  10  or  30  can be inserted into food tray  40 . Hamburger patties H and H 2  sit on top of supporting surfaces  14  and  34 , respectively. 
     Referring in particular to  FIG. 5 , a food tray  60  is provided according to the present invention and is shown generally as having a lower surface  62 . Food tray  60  further comprises a sidewall structure  64 . Sidewall structure  64  and lower surface  62  define a tray volume  66 . Food tray  60  further comprises a tray insert  68 , inserted into food tray  60 . Tray insert  68  comprises a supporting surface  70  and insert supports  72   a - d . Any number of insert supports can be present as necessary to support tray insert  68 . Typically, insert supports  72   a - d  prevent tray insert  68  from sagging in the middle, keeping supporting surface  70  essentially generally straight. Supporting surface  70  and lower surface  62  define a lower volume  73 . Lower volume  73  can be any percentage of tray volume  66  as desired, from about 0% to about 90%. Typically, lower volume  73  is approximately 50% of the overall tray volume. 
     Tray insert  68  further comprises a plurality of apertures  74 . Any number of apertures as desired may be on tray insert  68 . The plurality of apertures may be any potential, suitable shape, such as, for example, ovals, circles, slits, or rectangles. Typically, the apertures are arranged in a generally circular shape, such that hamburger patties essentially cover the apertures. Typically, the apertures are arranged to form a generally circular shape approximately the size of a hamburger patty. Typically, the apertures will be essentially completely covered by at least one hamburger patty. Tray insert  68  further comprises a plurality of hamburger patties H located on supporting surface  70  and essentially completely covering apertures  74 . 
     Referring in particular to  FIG. 6 , a food tray  80  is provided according to the present invention and is shown generally as having a lower surface  82 . Food tray  80  further comprises a sidewall structure  84 . Sidewall structure  84  and lower surface  82  define a tray volume  86 . Food tray  80  further comprises a tray insert  88 , inserted into food tray  80 . Tray insert  88  comprises a supporting surface  90  and insert supports  92   a - d . Any number of insert supports can be present as necessary to support tray insert  88 . Typically, insert supports  92   a - d  prevent tray insert  88  from sagging in the middle, keeping supporting surface  90  essentially generally straight. Supporting surface  90  and lower surface  82  define a lower volume  93 . Lower volume  93  can be any percentage of tray volume  86  as desired, typically, for example, from about 0% to about 90% of the overall tray volume. Typically, lower volume  93  is approximately 50% of the overall tray volume. Tray insert  88  further comprises finger grips  94   a - b  on opposite ends of tray insert  88 . Finger grips  94   a - b  allow tray insert  88  to be easily removed from or inserted into food tray  80 . Finger grips  94   a - b  can be any size and shape to facilitate a typical human finger. Typically, the finger grips are semi-circular in shape, as shown in finger grips  94   a - b . Tray insert  88  further comprises a plurality of hamburger patties H 2  located on supporting surface  90 . 
     Referring in particular to  FIG. 7 , a food tray  100  is provided according to the present invention and is shown generally as having a lower surface  102  and supporting sidewalls  104 . Lower surface  102  and supporting sidewalls  104  define a tray volume  106 . Food tray  100  further comprises an integral tray insert  108 . Tray insert  108  is an integral part of food tray  100  and is not removable from food tray  100 . Tray insert  108  comprises a supporting surface  108 ′. Supporting surface  108 ′ of tray insert  108  and lower surface  102  of tray  100  together define a lower volume  110 . Lower volume  110  can be any percentage of tray volume  106  as desired, typically, for example, from about 0% to about 90% of the overall tray volume. Typically, lower volume  110  is approximately 50% of the overall tray volume. Lower volume  110  allows supporting surface  108 ′ of tray insert  108  to be elevated above lower surface  102 , such that any food portions placed upon supporting surface  108  will not be directly adjacent any heat source contacting lower surface  102 . By defining lower volume  110  and not directly contacting any food portions placed on supporting surface  108  with the heated lower surface  102 , the food portions can be stored in food tray  100  for extended periods of time. 
     Referring to  FIG. 8 , a tray insert  109  according to the present invention is shown generally as having a tray insert body  111 . Tray body  111  comprises a supporting surface  112  and a plurality of insert supports  114   a - d . Insert supports  114   a - d  give tray insert  109  height. Supporting surface  112  is an essentially generally flat surface. Supporting surface  112  further comprises a plurality of apertures  116  to form a generally circular shape generally corresponding to the diameter or footprint of cooked food portions to be stored thereon. Apertures  116  are generally circular in shape as appropriate for the cooked food that will be stored on supporting surface  112  and form an overall generally circular shape approximately the size and shape of a hamburger patty. Typically, apertures  116  define a total void space opening of at least 30%. More typically, apertures  116  define a total void space opening of at least 50%. 
     Referring to  FIG. 9 , a tray insert  120  according to the present invention is shown generally as having a tray insert body  121 . Tray body  121  comprises a supporting surface  122  and a plurality of insert supports  124   a - d . Insert supports  124   a - d  give tray insert  120  height. Supporting surface  122  is an essentially generally flat surface. Supporting surface  122  further comprises a plurality of apertures  126  to form a generally circular shape generally corresponding to the size of the cooked food portions to be stored thereon. Apertures  126  are generally triangular in shape as appropriate for the cooked food that will be stored on supporting surface  122  and form an overall generally circular shape approximately the size and shape of a hamburger patty. Typically, apertures  126  define a total void space opening of at least 30%. More typically, apertures  126  define a total void space opening of at least 50%. 
     Referring to  FIG. 13 , a tray body  180  is provided. Tray body  180  comprises a tray bottom lower surface  182  and supporting sidewalls  183 . Lower surface  182  and supporting sidewalls  183  define a tray volume  184 . Tray body  180  further comprises finger grips  186   a - b . Individual food portions  188   a - f  are contained within food tray  180 , located on lower surface  182 . Tray body  180  has an overall height X. Individual food portions have a food portion height Y. Food portion height Y can be any height equal to or less than overall height X. Typically, food portion height Y is one half of overall height X. 
     Referring to  FIG. 14 , a tray body  200  is provided. Tray body  200  comprises supporting sidewalls  202 , a lower surface  203 , and tray legs  204 . Lower surface  203  and tray legs  204  further define a lower volume  205 . Tray body  200  further comprises finger grips  206   a - b . Lower surface  203  and supporting sidewalls  202  further define a tray volume  208 . Individual food portions  210   a - f  are located on lower surface  203  within tray volume  208 . Tray body  200  is resting on a lower compartment surface  212 . Lower volume  205  is further bound and defined by lower compartment surface  212 . Lower volume  205  has a supporting surface height Z. Height Z can be any suitable height to prevent direct contact of lower surface  203  with lower compartment surface  212 . 
     Referring to  FIG. 10 , a method of storing individual portions of food is provided. A universal holding cabinet  130  is provided to store individual portions of food. A food tray  132  is provided. Food tray  132  comprises a tray insert  134  that is elevated above the lower surface of food tray  132 . Tray insert  134  comprises a supporting surface  136  and finger grips  138 . Supporting surface  136  allows for the storage and placement of individual portions of food H 2 . Individual portions of food H 2  are placed on supporting surface  136 . Food tray  132  is inserted into one of heated compartments  142   a - c  in universal holding cabinet  130 . Heated compartments  142   a - c  comprise a heated lower compartment surface  144 . Food tray  132  is stored in one of heated compartments  142   a - c  for a period of time, maintaining the temperature of the cooked food products in a desired elevated storage temperature range. 
     Referring to  FIG. 11 , a method of storing previously cooked hamburger patties after cooking and before incorporation into a hamburger sandwich is provided. A universal holding cabinet  150  is provided to store individual portions of food. Food trays  152   a - d  are provided. Universal holding cabinet  150  is a pass-through design, allowing food trays  152   a - d  to be inserted into and removed from either side of universal holding cabinet  150 . Food trays  152   a - d  further comprise supporting surface  154 . Individual hamburger patties H are placed upon supporting surface  154  and inside food tray  152   b.    
     Referring to  FIG. 12 , a method of making a hamburger sandwich is provided. Food tray  80  is provided which comprises tray volume  86  and tray insert  88 . Tray insert  88  further comprises supporting surface  90  and finger grips  94   a - b . Hamburger patties H 2  are supported upon supporting surface  90 . Hamburger patty H 2  is on spatula S and is removed from food tray  80 . Preparation of the hamburger sandwich occurs in work space  160 . The hamburger patties H 2  are assembled into hamburger sandwiches by applying condiments C and a bottom bun BB and a bun cap BC. Bottom bun BB, bun cap BC, condiments C, and hamburger patty H 2  are placed together to prepare a hamburger sandwich. 
     While the invention has been described with respect to certain preferred embodiments, as will be appreciated by those skilled in the art, it is to be understood that the invention is capable of numerous changes, modifications and rearrangements, and such changes, modifications and rearrangements are intended to be covered by the following claims.

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