GB2406500A

GB2406500A - Chopping board

Info

Publication number: GB2406500A
Application number: GB0327944A
Authority: GB
Inventors: To Yan Lui; Man Lung Lui
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-01-10
Filing date: 2003-12-03
Publication date: 2005-04-06
Also published as: GB0327944D0

Abstract

A chopping board (10) comprises a planar body (100) having opposite first and second surfaces (110 and 120), and a base (200) for supporting the body (100) and having upper and lower sides (210 and 220). The upper side (210) includes a raised peripheral portion (212) that extends substantially around the base (200) and defines a recess (214) for locating the body (100) on the base (200). The planar body may be reversible. The base may include a drain hole (216) which may be closed by a stopper (219) or connected to a pipe (218). The lower side of the base may include at least one frictional member which may be in the form of pads or in the form of a grid for frictionally gripping a worktop surface. At least one of the surfaces of the planar body may include a representation (300) (figures 5 to 7) of the top of food intended for chopping on the body.

Description

CHOPP ING BOARD

The present invention relates to a chopping board.

BACKGROUND OF THE _INVENTION

Chopping boards are widely used in both household and commercial kitchens, which are usually moulded from plastics material or produced in a onepiece structure and 4 Aqua tic be h=-vy al/GI^ expire= The chopping board surface is subject to wear and tear through use, with the result that chopping becomes inefficient on the damaged surface and bacteria could ]5 easily breed thereon. Furthermore, different chopping boards are ideally used for chopping different types of food in order to avoid crosscontamination. However, it will be too expensive and/or not practical to keep several chopping boards especially for home use.

The invention seeks to mitigate or at least alleviate such a shortcoming by providing an improved chopping board. - 2

SUMNARY OF THE INVENTION

According to the invention, there is provided a chopping board comprising a planar body having opposite first and i second surfaces, and a base for supporting the body and having upper and lower sides, The upper side includes a raised peripheral portion that extends substantially around the base and defines a recess for locating the body on the base. !'1

Preferably' the body ere--s bin as between ins 'i--, and second surfaces so that either one of these surfaces can be used for chopping.

It is preferred that the recess has footprint shape and size matching with those of the body so that the body can be located stably in the base.

In a preferred embodiment, the base includes a drain hole for draining liquid from the recess.

More preferably, the drain hole extends through a bottom of the base.

It is further preferred that the chopping board includes a stopper for closing the drain hole.

It is further preferred that the chopping board includes a pipe connectable to the drain hole for draining said liquid.

In a preferred construction, the lower side of the base ]0 1'7_es 5 1vale ct'cr=2 m.e==e that protrudes .,. (;--; 5=L 1= 16:)L<er SIne = NC -#C=aI MY gripping a worktop surface.

More preferably, the frictional member is provided over IS the lower side of the base in the form of a grid.

Advantageously, at least one of the first and second surfaces of the body includes a representation indicative of the type of food intended for chopping on the body.

It is preferred that the body is made of a relatively more expensive and stronger material than the base.

BRIEF DESCRIPTION OF DRAWINGS

The invention will now be more particularly described, by way of example only, with reference to the accompanying drawings, in which: Figure l is a top perspective view of an embodiment of a chopping board in accordance with the invention, said board having a body and a base; -As';- it -, ..-hi. ' 'he base -. Figure '; Figure 3 is a cross- sectional side view of the body and base of Figure l; Figure 4 is an enlarged cross-sectional side view of a part of the base of Figure l; and Figures 5 to 7 are top plan views of the chopping board of Figure l, showing the use of possible signs on its surface to indicate the type of food intended.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENT

Referring to the drawings, there is shown a chopping board 10 embodying the invention, which comprises a planar chopping body 100 and a horizontal base 200 for supporting the body 100, both being generally flat rectangular. The chopping body 100 has opposite first and second principal surfaces 110 and 120, and is reversible as between its two surfaces 110 and 120 so that either A cue, hem csu be faced 77p-rr f- skin The chopping body 100 is made of a durable material, such as HDPE (high density polyethylene) or LLDPE (linear low density polyethylene), which can withstand chopping to attain an extended service life. Such materials are however expensive. Both surfaces 110 and 120 of the body are preferably textured for gripping food more firmly to avoid skidding during chopping. The body 100 includes a hole 111 at one end for hanging on a wall.

The base 200 is preferably made much heavier than the chopping body 100 so as to provide a stable support. The base 200 has upper and lower sides 210 and 220. The upper side 210 includes a short peripheral wall 212 that extends around the base 200 to define a shallow recess 214. The lower side 220 is made hollow for material saving, including an integral grid of ribs 221 that extend longitudinally and latitudinally across the base for rigidity.

The upper recess 214 has footprint shape and size matching with or marginally larger those of the body 100 1() or lung the -d-r Boo =m3-r - s'_ly put- = Ace bar- Coo. Al' par-cl'- -, Age Weiss 9, hs depth slightly smaller than the thickness of the body 100 to avoid the wall 212 obstructing chopping. This also facilitates removal of the body 100 from the base 200 for cleaning or flipping over to the opposite surface for use as an alternative.

By reason of the presence of its peripheral wall 212, the base 200 is also able to collect liquid such as water or juice oozing out from the food being chopped, that seeps into the interface between the body 100 and the base 200.

A bottom drain hole 216 extends through the base 200 at one end thereof, to which a pipe 218 is connectable for draining the liquid collected in the recess 214 into a nearby sink or basin for example. This is done for hygiene purpose and in particular to avoid splashing out of said liquid. If the liquid is wanted such as fruit juice, it may be collected by being drained into a vessel.

Alternatively, if the liquid is of a very small amount, it may not need to be drained out from the recess 214 !) Her ai_elr In thy_ case -ne' 29 i_ Js=A -o -''se a== = drain Act- 15 8^ retain -he '":=l7 in l'-e recess 214. When the liquid accumulates to a certain amount, the stopper 219 should be unplugged for draining to avoid overflow.

As chopping can be vigorous for example when bones are being cut through, it is necessary and is in fact always advantageous that the base 200 be able to grip a worktop surface sufficiently firmly so as to avoid any displacement of the same during use. For this purpose, the lower base side 220 includes frictional members which are in the form of rubber strips 224 co-extending with the grid of ribs 221. More specifically, the strips 224 are moulded into respective grooves 222 preformed in the ribs 221. The strips 224 protrude slightly downwardly and are spread over the lower side 220 as a grid for enhanced frictional gripping upon the worktop surface. To reduce the cost of production, the lower side 220 may simply include a few friction pads for example at four corners thereof.

For the sake of hygiene, it is preferred that a number of o chapp'ny bodies 100 are included and which can be located -iiidally on the base 200 for chopping different specific types of food such as fish, meat and fruit.

Thus, as shown in Figures 5 to 7, the chopping body depicted in each figure includes a sign or icon 300 at its top right corner on either one or both chopping surfaces. Each icon 300 indicates the only kind of food that should be chopped on that body 100. For example, the fish icon 300 of Figure 5 indicates that that specific body 100 is intended for fish or seafood in general.

As the base 200 is not subject to chopping, it can be and is made of a relatively inexpensive and less strong material such as PP (polypropylene) . Whilst the chopping - 9 - body 100 is in use supported by the base 200, it can be made relatively thin and is replaceable by a new one when worn out. Thus, there is no need for the whole chopping board 10 to be replaced, which is not only economical but s also environmentally friendly. By using a number of chopping bodies 100 for different foods, the risk of cross contamination is also minimized.

The invention has been given by way of example only, and various modification of Andover alterations to the described embodiment may be made by persons skilled in the art without departing from the scope of the invention as specified in the appended claims.

Claims

- lo -

A chopping board comprising: a planar body having opposite first and second surfaces; and a base for supporting the body and having upper and lower sides, the upper side including a raised peripheral portion that extends substantially around the base and defines a recess for locating the body on the base. )
2. he coping Board as claimed in claim 1, wherein the body is reversible as between its first and second surfaces so that either one of these surfaces can be used for chopping.
3. The chopping board as claimed in claim l or claim 2, wherein the recess has footprint shape and size matching with those of the body so that the body can be located stably in the base.
4. The chopping board as claimed in any one of claims l to 3, wherein the base includes a drain hole for draining liquid from the recess.
5. The chopping board as claimed in claim 4, wherein the drain hole extends through a bottom of the base.
6. The chopping board as claimed in claim 4 or claim 5, including a stopper for closing the drain hole.
7. The chopping board as claimed in any one of claims 4 to 6, including a pipe connectable to the drain hole for 0 dair.^s said -d.
8. The chopping board as claimed in any one of claims 1 to 7, wherein the lower side of the base includes at least one frictional member that protrudes downwardly from the lower side for frictionally gripping a worktop surface.
9. The chopping board as claimed in claim 8, wherein the frictional member is provided over the lower side of the base in the form of a grid.
10. The chopping board as claimed in any one of claims 1 to 9, wherein at least one of the first and second surfaces of the body includes a representation indicative of the type of food intended for chopping on the body.
11. The chopping board as claimed in any one of claims 1 s to 10, wherein the body is made of a relatively more expensive and stronger material than the base,
12. A chopping board substantially as hereinbefore described with reference to Figures 1 to 7 of the 0 ccom.ya=.-v-il..g drawings.