GB2088700A

GB2088700A - Serving tray

Info

Publication number: GB2088700A
Application number: GB8134544A
Authority: GB
Original assignee: Ohler Eisenwerk Theobald Pfeiffer
Current assignee: Ohler Eisenwerk Theobald Pfeiffer
Priority date: 1980-11-17
Filing date: 1981-11-17
Publication date: 1982-06-16
Also published as: LU83757A1; NL8105211A; DK508281A; FR2494101A1; SE8106774L; BE891155A; DE3043305C2; DE3043305A1

Abstract

A serving tray has trough-like depressions 1-11 for holding food or receptacles containing food, at least one depression 1 being provided in the forward central area of the tray for the main course, while other depressions are provided for accompaniments and first course or desserts. The serving tray forms together with the lid an unit which can be stacked with identical units, whereby on both sides of the depression 1 for the main course provision is made for receiving areas 8, 9 for any items which it may be desired to insert subsequently to the formation of the stack, deposi- tion areas being associated substantially correspondingly with these receiving areas on the serving tray upon which the consumer places the items on starting his meal. <IMAGE>

Description

SPECIFICATION Serving tray The invention relates to a serving tray with trough-like depressions for holding food or receptacles containing food, at least one depression being provided in the forward central area of the tray for the main course, while other depressions are provided for accompaniments, first course or desserts, and with a lid covering at least the main course depressions.

A serving tray of the type just described is known from French Patent Specification 1 2 1 9 352. The main course deppressin extends over the entire longitudinal centre of the tray and towards the side it is flanked by depressions which are intended for cold accompaniments, additional items, etc. The relatively large main course depression is covered by a lid, while the remaining depressions are not covered by it.

The actual serving tray is formed of two parts, with the depressions intended for the cold foods being arranged in a frame tray into which it is possible to fit in an insert with the main course depression. In a served tray the frame tray and the insert are substantially along the same plane. The stacking of the serving tray is effected in a stacking carriage in which the insert for the main course depression is to some extent lifted off the frame tray. The main course division is actually heated from below and by means of the separation of the bodies it is aimed at preventing heat transfer to the cold dishes.

The known serving tray has drawbacks in that, on eating, the main course depressin is not easily accessible. If the consumer places the serving tray before him, so that the main course depression lies directly in front of him, his arms, when eating the main course, pass over the adjoining dpressions for the cold dishes. The danger thus arises that the arm or the arm clothing will touch the cold dishes and the consumer or his clothing will become soiled. The main course compartment is therefore of difficult access.

The two-part construction of the serving tray prevents direct stapling of the trays one on top of the other as units consisting of serving tray and lid, filled with food. Special stacking arrangements, e.g. stacking carriages, are necessary to hold the isert for the main corse and the frame tray. Should it be desired to stack these fully filled known serving trays one on top of the other, the food present in the recesses of the frame tray, because of the two-part design, would be touched by the underside of the tray lying above it. This is undesirable for hygienic reasons and makes it necesary to clean the underside of the serving tray before giving it.

The object of the present invention is to increase the ease handling of the known serving tray both for filling it and for the consumption of the food presented in it.

This aim is achieved according to the invention in that the serving tray together with its lid forms an unit which can be stacked with other identical units, whereby on both sides of the depression for the main course provision is made for receiving areas for any items which it may be desired to insert subsequently to the formation of the stack, deposition areas being associated substantially correspondingly with these receiving areas on the serving tray upon which the consumer places the items on starting to eat.

The serving trays according to the invention are advantageously contructed. The units consisting of serving tray and lid can be stacked one on top of the other. If the unit is made of insulating material, personnel can, in slack working times, prepare the food and already place it into the serving trays. Hot dishes, because of their insulation, retain their temperature for a calculable time.

The receiving areas make it possible to add subsequently food or drinks which may be prepared just before eating of the food begins.

An example of this may be coffee, the taste of which may suffer if it is left standing for a lond while. But also hot soups, etc., are concerned here.

The receiving areas fulfil a double role. Not only do they afford the possibility of making additions of food or drink to an already filled stack consisting of units made up from serving trays and lids, but also they provide for the consuming person the advantage of better accessibility to the serving tray. In point of fact the receiving areas are associated on the serving tray with deposition areas into which the items arranged on the receiving areas can be placed before starting to eat the food. The eating person is thereby given freedom of arm movement which facilitates the consumption of the food. As the receiving areas adjoin the main course depression, access to the main course becomes in particular freer.

Accessibility is further improved in that the receiving areas consist of depressions the edges of which are made deeper at least towards the front side of the tray than the edges of the remaining depressions. In this connection it is also advantageous for the edges to be designed recessed towards the longitudinal sides of the tray.

Supplementary filling of the receiving areas is advantageously facilitated if they are not covered by the lid.

In order that food or drink possibly spilt on being transferred should not cause a problem, it is advantageous for the depressions to have a stepped trough bottom.

Herenbelow an example of embodiment of the invention is described on the basis of a drawing wherein: Figure 1 is a top view of a serving tray according to the invention; Figure 2 is a cross-section through the tray of Fig. 1 along line ll-ll; Figure 3 is a cross-section through the tray of Fig. 1 along line Ill-Ill; Figure 4 is a top view of a lid fitting the serving tray; Figure 5 is a cross-section through the lid along line V-V; Figure 6 is a partially sectioned side view of two serving tray/lid units stacked one on top of the other; -Figure 7 is a top view of an additional shelf; Figure 8 is a cross-section through the additional shelf along line VIII-VIII in Fig. 7; Figure 9 is a cross-section through the serving tray shown in Fig. 1 along line IX-IX; Figure 10 is a cross-section through a coffee pot.

Fig. 1 shows a serving tray 1 a which has trough-like depressions from 1 to 11. Each of these depressions is suitable for receiving foods or drinks or receptacles contanining food or drink. Depression 1 is intended to receive the main course. The depression is substantially designed to be rectangular, this also applying to depressions 2, 3, 4, 5 and 9, as well as to the bottom surface of the serving tray. In all cases the longer sides of the rectangles run parallel with the front edge 1 2 of the serving tray.

Depression 1 has in the direction of the front edge a relatively flat flank 13, while the flank 1 5 extending parallel with it and situated closer to the rearward edge 14 of the serving tray has been given a high angle. This design of the depression simplifies the eating of the main course, as the depression is easily accessible from the front with the cutlery and forms with its rearward flank an abutment onto which to push the food. It can be seen from Fig. 2 that the front flank 1 3 encloses an angle of 25 , and the rear flank 1 5 an angle of 10 to the vertical. The remaining flanks of the depression 1 and all flanks of depressions 2, 3, 4, 5 and 8 are disposed substantially at an angle of 15 to the vertical.

In terms of area the depression 1 for the main course is designed greater than the other depressions just mentioned and, inside the bottom area of the serving tray, it is dispossed axially symmetrical to the longitudinal centre L-L.

Depressions 2, 3, 4, 5 and 9 are identically designed as regards size and shape, so that they are suitable to receive similar containers.

Depressions 1, 2 and 3 represent the socalled warm area of the serving tray. Associated with it, at the lid 1 6 to be seen in Figs. 4 to 6, is a common counter-depression 1 7 which is rather greater in area than the sum of the areas of the depressions 1, 2 and 3.

When the lid 1 6 is in position, the counterdepression 1 7 covers all three depressions 1, 2 and 3 and forms together with them a common hollow space which, as a consequence of the fact that the lid lies on the serving tray in contact with it, is closed to the outside. The surface of the counter-depression, however, is designed to conform to the shape and position of depressions 1, 2 and 3.

As may be seen from Figs. 5 and 6, a drip spout 1 8 is associated to each of these depressions substantially at the centre of the counter-depression. The surface extends over the depressions 1, 2 and 3 in slightly conically sinking manner till said drip spout 18 is reached. The purpose of this is to lead the condensate originating from the particular depression of the serving tray back to the appropriate depression. By this means a separation of smell and taste between the various foods of the depressions is achieved.

Depressions 2 and 3 are intended to receive garnishes, e.g. hot vegetables and the like, such as potatoes, noodles, rice vegetables, etc. Insofar as mixed dishes (hot-pot stews) are to be provided, it is possible to fill also one of the two depressions 2 and 3 in addition to the main course depression, depending on requirements.

It is possible to dispose an additional shelf 1 9 over depressions 1, 2 and 3, as may be seen in Figs. 7 and 8. It has very roughtly a T-shaped bottom area, the upright of the T pointing towards the front edge 1 2 of the serving tray and encloses with it a right angle.

The counter-depression 1 7 also has the same basic form. This derives from the arrangement of the compartments 1, 2 and 3 on the serving tray 1 a. The overall width of the depressions 2 and 3 disposed side by side is greater than the corresponding width of the main course depression 1. The consequence of this is a slight constriction in the area of the main course depression.

The additional shelf 1 9 is designed substantially level. It is merely surrounded and delimited by an upwardly offset edge 20. On the bottom side it has three spacing feet 21 of small height.

The additional shelf can be placed from above onto the appropriate depressions, as may be seen inter alia from Fig. 6. The shelf lies along a deposition level E which is substantially identical with the level of the surface and is at a distance a from the trough bottom 22 of the covered depressions. The deposition level E is delimited by a surrounding receiving groove 23. The additional shelf overlaps with its offset edge 20 the receiving groove and thereby anchors the additional shelf positively against lateral slipping. It will be seen from Fig. 6 that the additional shelf can be disposed at the place intended also when the lid has been fitted.

The additional shelf is used e.g. for placing cold foods, such as bread, sausage, cheese, spreads for bread, etc., It can be extracted for eating from the tray or for filling the latter, and placed before or beside the serving tray.

Its flat design makes the spreading of butter, etc., on bread possible. Because of the raised arrangement, however, it may also remain at its set place when eating. Nevertheless, it is of easy access to the eating person.

The depressions 4 and 5 may be filled as desired with cold or hot foods. The serving tray and the lid are adequately insulated in their area as well as in the warm area already referrred to. The two compartments, however, are mainly conceived as a cold area intended to receive salads, sweets, etc. When serving breakfast with the additional shelf fitted, these compartments may contain cereals, buttered, etc., bread, and so on.

Depression 6 is intended for cutlery. A bottle may also be lodged in it. Depression 7 is intended as an egg cup. Its area is fully insulated.

Serving tray 1 a forms together with the lid 1 6 an unit 24 stackable with identical units.

Fig. 6 shows a stack consisting of two units.

By tongue and groove engagement between the upper side of the lid and the bottom side of the serving tray the units are anchored positively one on top of another. In addition, for reasons of storage, both the serving tray and the lid are designed in such a manner that these parts can always be stacked one on top of the other, i.e. lid on lid and tray on tray.

When a tray has been filled and stacked together with the lid, to retain the possibility of making additions to it, e.g. coffee or hot soup, the corresponding design of depressions 8 and 9 will allow this. They are both disposed next to the main course depression 1, and as regards shape and design they are so constructed that an addition to them is possible also in a stack made up of units 24. For the purpose, the depressions have been made freely accessible substantially forward to the front edge 1 2 and towards the corresponding sides. It can be seen in Fig. 9 that the side edge 25 is sunk facing the surface of the serving tray. The same applies essentially to the edge surrounding the depression 9 along the sides of the tray. The design of the edge may also be seen conveniently in the sectioned unit 24 of Fig. 6.

In the area of the main course depression 1 the lid 1 6 has a protruding area and leaves the depressions 8 and 9 free.

For the reasons given above the depressions 8 and 9 can therefore be subsequently filled in also when a stack has been made up. For the depression 8, for example, a coffee pot 26, as may be seen in Fig. 10, has been provided; it can be added into an existing stack without the need to lift the tray situated over it. Depression 9 may be subsequently filled, e.g. with a container of hot soup.

Filling as a subsequent operation has the advantage that it can be carried out during periods when there is little to do. The insulation of unit 24 supplies the assurance that the foods remain hot during the period until they are consumed. Those foods or drinks e.g.

coffeee, the quality of which suffers from too long a storage, may be added shortly before the actual serving, without the serving tray having to be reopened for placing the new food or drink in them.

Depressions 8 and 9 are associated with corresponding deposition areas which can receive the items placed subsequently in these depressions. Because of the identical design, the container introduced in Fig. 9 for example may be transferred to one of the compartments 2, 3, 4 or 5. For the coffee pot provided in depression 8 the depression 11 has been provided as transfer area. Transfer takes place after the lid has been removed, and is done by the consumer himself. The consumer obtains thereby the necessary freedom of handling for the consumption of the main course. The sunk edges in the area of the depressions 8 and 9 are useful therefore not only for the purposes of subsequent filling, but also for the better ease of handling for the consumer himself.

As the items, e.g. the coffee pot 8, are transferred to the depression 11 by the consumer of food, it may happen that some spillage occurs. To lead away the spilt liquid the depressions 10 and 11 have in each case a stepped trough bottom 27, as may be seen from Figs. 1 and 3. The stepping serves as a positive anchoring for the inserted items and as a receiver for the spilt liquid. Depression 10 is provided for a cup.

On all sides the serving tray has grip troughs 28 as well as grooves for the insertion of a patient's meal card.

Claims

1. Serving tray with trough-like depressions for holding food or receptacles containing food, at least one depression being provided in the forward central area of the tray for the main course, while other depressions are provided for accompaniments and first course or desserts, characterised in that the serving tray (1 a) forms together with the lid (16) an unit (24) which may be stacked with identical units, whereby on both sides of the depression (1) for the main course provision is made for receiving areas (8, 9) for any items which may have to be inserted after the formation of the stack, deposition areas (11, 2, 3, 4, 5) being associated substantially correspondingly with said receiving areas on the serving tray for placing the items therein on starting to eat.

Serving tray according to Claim 1, characterised in that the deposition areas consist in depressions the edges of which, at least towards the front side (12) of the tray, are formed more deeply than the edges of the re maining depressions (1, 2, 3, 4, 5, 6, 7, 10, 11).

3. Serving tray according to Claims 1 or 2, characterised in that the deposition areas consist of depresssions (8, 9) the edges (25) of which, at least towards one longitudinal side of the tray, are formed more deeply than the edges of the remaining depressions.

4. Serving tray according to at least one of Claims 1 to 3, characterised in that the deposition areas are not covered by the lid (16).

5. Serving tray according to Claim 4, characterised in that the depressions (10, 11) have a stepped trough base.

6. Serving tray according to at least one of Claims 1 to 5, characterised in that at a distance (a) over the trough base (22) from at least the main course depression (1) provision is made for a deposition surface (E) for an additional shelf (19).

7. Serving tray according to at least one of Claims 1 to 6, characterised in that the deposition surface (E) is limited by substantially fully surrounding receiving groove (23) for the additional shelf.

8. Serving tray according to at least one of Claims 1 to 7, characterised in that the trough of the main course depression (1) at the front edge (1 2) of the serving tray has a flat flank (13), while the flank (15) extending parallel with it, and situated nearer to the rearward edge (14) is made steep.

9. Serving tray substantially as hereinbefore described with reference to the accompanying drawings.