EP2644061A1 - Vaisselle - Google Patents

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Publication number
EP2644061A1
EP2644061A1 EP13157934.4A EP13157934A EP2644061A1 EP 2644061 A1 EP2644061 A1 EP 2644061A1 EP 13157934 A EP13157934 A EP 13157934A EP 2644061 A1 EP2644061 A1 EP 2644061A1
Authority
EP
European Patent Office
Prior art keywords
receiving space
heat storage
receiving
storage material
plate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP13157934.4A
Other languages
German (de)
English (en)
Inventor
Beate Eichenseer
Jochen Stephan
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of EP2644061A1 publication Critical patent/EP2644061A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/02—Plates, dishes or the like
    • A47G19/027—Plates, dishes or the like with means for keeping food cool or hot

Definitions

  • the invention relates to a Chaptergeschirrteil according to the preamble of claim 1.
  • hot or hot foods or drinks are often served.
  • a problem with the transport and serving of hot or hot food is the frequent rapid cooling of food on the dinnerware.
  • the time required to distribute and serve the food can be significant, so that the hot or hot food and meals are no longer the desired temperature when they are finally handed to a dining person for consumption.
  • the heat loss takes place on the one hand via heat radiation to the surrounding air space and on the other hand via thermal contact transfer from the dinnerware on the shelf on which the dining dish is parked, z. B. on a tray, a trolley or a table.
  • the food item can be closed, for example, with a lid.
  • To reduce or avoid the thermal contact transfer to the shelf is often trying to reduce the contact surface of Why Fightergeschirrmaschines with the shelf, for example, by molding Stellrippen, rings or the like on the bearing surfaces or at the bottom portions of Suitegeschirrmaschine.
  • the DE 200 21 753 U1 describes, for example, a crockery for receiving food, with a bottom and a side wall, wherein at least one cavity is provided in the bottom.
  • the cavity has at least one medium for storing heat and / or insulation against the release of heat. Due to the described object, in particular, the thermal contact transmission in the bottom area of the tableware part is reduced.
  • the food or drinks picked up by a piece of crockery should therefore be kept warm better.
  • a disadvantage of the known from the prior art dinnerware parts is that, for example, the heat storage capacities of the media used for the storage of heat are not sufficient to efficiently keep cooked hot food over a sufficiently long period of time.
  • the object is achieved on the basis of the features of the preamble of claim 1 by its characterizing features.
  • the invention relates to a dinnerware part consisting of at least one bottom portion and one side wall portion, wherein the bottom portion and / or the side wall portion has at least one receiving space for receiving a heat storage material.
  • the essential aspect of the food service article according to the invention is to be seen in that in the at least one receiving space, a heat storage material bonded to a granular carrier structure is received.
  • the heat storage material received from the receiving space of the food service part and bonded to a granular carrier structure is present in a very broad temperature range in a desired, readily pourable form, namely as a granular or granular solid, in particular as a pulverulent solid in the form of a powder or powder.
  • the heat storage material does not emerge from the support structure even when the temperature changes and therefore remains with proper treatment permanently in the bound granular or powdery form. Due to the granular nature of the bonded to the support structure heat storage material, the heat storage material is evenly distributed in very small and narrow receiving spaces of a Lucasgeschirrteils uniformly and easily, for example, reaches hard to reach areas of an irregularly shaped receiving space.
  • the receiving space of a food item can be completely filled with the bonded heat storage material, since the granular, bonded heat storage material undergoes little or no volume expansion when temperature changes.
  • larger amounts of heat can be stored sufficiently effectively even in a small space.
  • the dining dish according to the invention can therefore be provided with a correspondingly small receiving space and therefore does not need to be unnecessarily enlarged or limited in design.
  • the granular support structure consists of an inorganic material, in particular of silicon dioxide.
  • Silica is particularly suitable as a carrier structure, since it is a powdery substance that is chemically very inert and above all non-toxic. Due to its ecological and toxicological safety, silicon dioxide is also used in the food industry and can therefore be used without hesitation for use in the storage room of a food service item. Synthetic silica can be produced on an industrial scale in large quantities.
  • the heat storage material is a phase change material, which can store thermal energy when changing the state of aggregation, namely at a phase transition from liquid to solid or from solid to liquid or release it again when needed.
  • the phase change material acts as a latent heat storage material.
  • the thermal storage material of the present invention is paraffin. Paraffin is an odorless and tasteless, non-toxic phase change material and can therefore be used particularly advantageously in the present invention as a heat storage material for filling the space provided for this purpose in the food service part.
  • the heat storage material bonded to a granular carrier structure is in the receiving space of the food service article of the present invention Invention of silica and paraffin wherein, for example, 40% of the weight of the material makes up the silica and 60% of the weight of the material constitutes the paraffin.
  • the mean particle size of the silica-bound paraffin is relatively small, preferably in a range of 100 .mu.m to 500 .mu.m, and more preferably about 250 .mu.m .
  • the melting range for the silica bound paraffin is between about 70 ° C and 85 ° C, more preferably at about 80 ° C to 82 ° C.
  • the food service parts By preheating the food service parts, for example, in a heating oven or by steaming, the food service parts can be brought to a temperature of about 80 ° C to 90 ° C, wherein the paraffin bound to silica in the at least one receiving space of Suitegeschirrmaschines passes from the solid to the liquid phase , In this liquid state, the paraffin is able to store thermal energy, which is released again on solidification.
  • the storage of thermal energy by the paraffin bonded to silica results in a measurably higher temperature of a food item of the invention compared to a similar conventional food item.
  • a cooling time of about 20 minutes for example, in the case of a plate according to the invention, based on a conventional plate, a plate temperature which is up to about 56% higher can be achieved.
  • the temperature of the plate according to the invention is still around 46% higher than the temperature of a conventional plate.
  • the stored thermal energy also has a positive effect on the food temperature of served meals, whereby various meals served on dishes according to the invention are measured and noticeably warmer for the user within an observed period of time. For example, if the temperature for a pasta dish, soup, pizza, or meat dish is measured 20 minutes after serving a dish on a preheated plate, then a new dish can provide between 20% to over 30% higher food temperature than conventional ones plates.
  • the at least one receiving space for receiving the heat storage material is designed as a hollow cylinder with a circular cross section and is arranged in the bottom portion.
  • One such, hollow cylindrical receiving space may extend over almost the entire bottom portion of a Lucasgeschirrmaschines, wherein the receiving space has only a slightly smaller diameter than the bottom portion itself. The diameter of the receiving space is only the material thickness of the surrounding material is less than the bottom portion of the Suitegeschirrmaschines.
  • the food item may for example be a round, flat dining plate, wherein the diameter of the bottom portion of a dinner plate, for example, between 10% and 90% of the plate diameter.
  • the side wall portion of a flat plate is very small and can be formed in extreme cases only as a transition region between the bottom portion and the edge of the plate or as a neck region for the plate edge.
  • the diameter of a hollow-cylindrical receiving space can therefore be approximately between 10% and 90% of the plate diameter in the case of a given flat plate.
  • the at least one receiving space for receiving the heat storage material is annular.
  • An annular receiving space can be arranged, for example, in the bottom section and / or in the side wall section.
  • a spiral receiving space in the bottom section is particularly preferred.
  • a receiving space may also extend continuously from the bottom portion into the side wall portion.
  • a plurality of annular receiving spaces with different ring sizes may be arranged concentrically in the bottom portion of a dining harness part.
  • a plurality of annular receiving spaces may extend over the side wall portion, also in addition to arranged in the bottom portion receiving spaces.
  • Circular, angular or otherwise shaped receiving spaces may alternatively be distributed over the bottom portion and / or the side wall portion.
  • the receiving space has a height between 5 mm and 15 mm, particularly preferably between 10 mm and 15 mm.
  • this height range of the receiving space guarantees that a quantity of the heat storage material sufficient for effective heat storage can be accommodated in the receiving space and, on the other hand, certain desired and / or standard mass for plates are not exceeded.
  • the latter is especially important in the restaurant industry or in commercial kitchens, since it must be paid attention to a smooth flow of routine processes and the plate should therefore not exceed a space requirement in dishwashers, cabinets and the like.
  • the weight of a plate should not exceed a certain limit, since the handling is otherwise affected too much in routine operation. With the plate according to the invention, however, it is possible to achieve an efficient heat storage with hardly increased plate weight.
  • a conventional plate used in commercial kitchens has a weight of about 500 g to 1000 g. An inventive plate can be made in this weight range.
  • an insulating layer is particularly preferably additionally provided in the receiving space.
  • the insulating layer may, for example, line the receiving space laterally and downwardly.
  • films are particularly suitable, noble metals being preferred for the production of the films, since these materials reflect heat particularly well.
  • the insulating layer may be formed by, for example, a silicone mat, a thin polystyrene foam layer or the like.
  • the FIG. 1 shows an embodiment of a dining harness part 1 according to the invention in a perspective view.
  • the dining harness part 1 of the illustrated example is in the form of a plate and consists of a bottom portion 2 and a side wall portion 3, wherein in the specific embodiment of the side wall portion 3 at the top thereof additionally a plate edge 8 connects.
  • the lying in a plane E lower side of the bottom portion 2 serves as a footprint for the plate and comes when parking the plate in direct contact with the shelf, for example with a tray, with a trolley or with a table top.
  • the plate of the example shown is made of porcelain, alternatively, however, all common materials for tableware, such. Stoneware, glass, melamine or other heat-resistant hard materials.
  • the bottom portion 2 of the plate has a receiving space 4 for receiving a heat storage material 5 (in the FIG. 1 not shown for reasons of clarity; please refer FIGS. 2 to 4 ) on.
  • the receiving space 4 in the bottom portion 2 of the plate is completely closed, limited over its entire area by a porcelain layer or a porcelain wall and is already formed during manufacture in the bottom section 2 and equipped with heat storage material 5.
  • a warm food served on the plate according to the invention can be effectively kept warm.
  • the temperature profile of a serving portion of spaghetti depending on the standing or cooling time can be compared on a conventional and a conventional plate. Both plates are first brought by preheating to the same starting temperature of about 88 ° C. Already 10 minutes after serving, the temperature of the spaghetti on the plate according to the invention is 50 ° C on the conventional plate 44 ° C. 20 minutes after serving, the temperature of the spaghetti on the plate according to the invention is 39 ° C and on the conventional plate 29 ° C. After standing for 20 minutes, the plate according to the invention thus causes a spaghetti temperature which is about 33% higher than that of a conventional plate.
  • the FIG. 2 schematically shows a substantially perpendicular to the plane E extending section through the in the FIG. 1 described plate according to the invention.
  • the bottom portion 2 of the plate has a single receiving space 4 for receiving the heat storage material 5, wherein the receiving space 4 is formed in the illustrated example substantially as a hollow cylinder with a circular cross-section.
  • the receiving space 4 extends almost over the entire area of the bottom portion 2, so that the diameter D A of the receiving space 4 is only slightly smaller than the diameter D of the bottom portion 2 of the plate.
  • the height h of the receiving space 4 is preferably in a range between 5 mm to 15 mm, more preferably in a range between 10 mm to 15 mm and in the example shown is about 10 mm. In an exemplary plate with a diameter D of the bottom portion 2 of approximately 20 cm, this results in a fill volume of the receiving space 4 of about 30 cm 3 or 30 ml.
  • the heat storage material 5 accommodated in the receiving space 4 is a heat storage material 5 bonded to a granular support structure, in the illustrated example being a paraffin bonded to silicon dioxide, in particular a Rubiatesm Technologies GmbH material marketed under the name "Rubitherm PX”.
  • the heat storage material 5 is present in a very broad temperature range in a desired, easily pourable and powdery form.
  • the paraffin bound to the silica does not escape from the silica even when the temperature changes, and therefore, when properly treated, is permanently present in the bound granular or powdery form.
  • the heat storage material 5 "Rubitherm PX" has a bulk density of 0.694 kg / l. For the above-mentioned example of a 30 ml receiving space 4, this results in a filling weight of the heat storage material of about 21 g.
  • FIG. 3 schematically shows a substantially perpendicular to the plane E extending section through a further embodiment of a Lucasgeschirrmaschines invention 1 in the form of a deep plate.
  • the bottom portion 2 of the plate in turn has a single substantially hollow cylindrical receiving space 4 for receiving the heat storage material 5, wherein the receiving space 4 extends almost over the entire region of the bottom portion 2.
  • further receiving spaces 4 ' are provided in the side wall portion 3 of the plate in the illustrated example.
  • the spatially separated receiving spaces 4 'in the side wall portion 3 of the plate are approximately annular and rotate around the side wall portion 3 of the plate.
  • an insulating layer 6 is provided in the receiving space 4.
  • the insulating layer 6 clothes in the example shown, the receiving space laterally and down and is in the form of a film. Particularly suitable for the production of the film are precious metals, since these materials heat reflect very well.
  • the insulating layer 6 may be formed by, for example, a silicone mat, a thin polystyrene foam layer or the like.
  • Another way to limit the contact heat conduction between the plate and the shelf is to reduce the contact area between the bottom portion 2 of the plate and the shelf.
  • an adjusting ring 7 is formed on the underside of the bottom portion 2, wherein the adjusting ring protrudes from the plane E and so reduces the contact surface between the plate and storage space to a minimum.
  • FIGS. 4a to 4c are shown in plan view, the cross sections through the bottom portion 2 of various embodiments of a Lucasgeschirrmaschines invention 1, wherein the bottom portions 2 are each cut in a direction parallel to the plane E direction.
  • the FIG. 4a shows a bottom portion with a single, formed substantially as a hollow cylinder receiving space 4, which extends over almost the entire region of the bottom portion 2.
  • the FIG. 4b shows the bottom portion 2 of an embodiment with three spatially separated, annular receiving spaces 4, wherein the individual annular receiving spaces 4 have different ring sizes and are arranged concentrically to each other.
  • the Figure 4c shows the bottom portion 2 of an embodiment with three spatially separated, angular receiving spaces 4, which are arranged distributed over the bottom portion.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Devices For Warming Or Keeping Food Or Tableware Hot (AREA)
  • Table Equipment (AREA)
EP13157934.4A 2012-03-27 2013-03-06 Vaisselle Withdrawn EP2644061A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE201220101090 DE202012101090U1 (de) 2012-03-27 2012-03-27 Speisegeschirrteil

Publications (1)

Publication Number Publication Date
EP2644061A1 true EP2644061A1 (fr) 2013-10-02

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ID=46510553

Family Applications (1)

Application Number Title Priority Date Filing Date
EP13157934.4A Withdrawn EP2644061A1 (fr) 2012-03-27 2013-03-06 Vaisselle

Country Status (2)

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EP (1) EP2644061A1 (fr)
DE (1) DE202012101090U1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202017101554U1 (de) 2017-03-17 2018-06-26 Jochen Stephan Speisegeschirrsystem

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103565201A (zh) * 2012-07-31 2014-02-12 凌怀宇 色彩层设置在夹层里的彩色玻璃碟
EP2829202A1 (fr) * 2013-07-23 2015-01-28 Probalco bvba Plateau pour servir des repas chauds
GB2522207A (en) * 2014-01-16 2015-07-22 Marks Spencer Plc Improvements in or relating to servewear
KR101885955B1 (ko) * 2016-04-25 2018-08-06 (주)펠리테크 마이크로파를 이용한 세라믹 발열 조리기
CH713454A2 (de) * 2017-02-13 2018-08-15 Scaloric Gmbh Doppelwandiger Speiseteller mit PCM.

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3463140A (en) * 1967-10-11 1969-08-26 Edward A Rollor Jr Container for heated liquids
DE1954250A1 (de) * 1969-03-27 1970-10-01 Ryan John W Thermodynamischer Behaelter
US4982722A (en) * 1989-06-06 1991-01-08 Aladdin Synergetics, Inc. Heat retentive server with phase change core
US5052369A (en) * 1985-12-13 1991-10-01 Johnson Kendrick A Heat retaining food container
US5211949A (en) * 1990-01-09 1993-05-18 University Of Dayton Dry powder mixes comprising phase change materials
DE20021753U1 (de) 2000-12-22 2001-02-15 Temp Rite Internat Gmbh Geschirrteil

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3463140A (en) * 1967-10-11 1969-08-26 Edward A Rollor Jr Container for heated liquids
DE1954250A1 (de) * 1969-03-27 1970-10-01 Ryan John W Thermodynamischer Behaelter
US5052369A (en) * 1985-12-13 1991-10-01 Johnson Kendrick A Heat retaining food container
US4982722A (en) * 1989-06-06 1991-01-08 Aladdin Synergetics, Inc. Heat retentive server with phase change core
US5211949A (en) * 1990-01-09 1993-05-18 University Of Dayton Dry powder mixes comprising phase change materials
DE20021753U1 (de) 2000-12-22 2001-02-15 Temp Rite Internat Gmbh Geschirrteil

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202017101554U1 (de) 2017-03-17 2018-06-26 Jochen Stephan Speisegeschirrsystem

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Publication number Publication date
DE202012101090U1 (de) 2012-05-30

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