GB2593139A

GB2593139A - An eating surface

Info

Publication number: GB2593139A
Application number: GB2000047.7A
Authority: GB
Inventors: Jernimain Barry Stowell
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-01-02
Filing date: 2020-01-02
Publication date: 2021-09-22
Also published as: GB202000047D0

Abstract

A table having means to warm or cool food placed upon the table. The surface of the table has a plurality of plate sized adjustable temperature zones that are positioned appropriate to table settings. The temperature rising zones 30 and temperature lowering zones 60, control the temperature of both hot and cold plates during a meal. The temperature zones may be controlled together or independently, with the controls means provided locally 80 on the table or remotely. The temperature zones have induction coils, Peltier plates, heat sinks and/or a fans. The table may also have a communal hot plate for sharing dishes.

Description

AN EATING SURFACE

Field of the Invention

The present invention relates to an eating surface, in particular a surface for eating or dining; more particularly a surface that aids in allowing longer eating periods and better presentation of food.

Background

Increasing awareness of the importance of food is a feature in many societies.

As a result many people enjoy passing time together at meal times or for work events.

A large amount of important time may be spent with food as the focus, or as a secondary event, however conversely the food can spoil or reach an incorrect temperature over time, meaning that the event is ruined as the food is not eaten as prepared by the chef due to passage of time.

Prior Art

US 2014 0 041 647 (GORJI et al) discloses a place-mat/mat having an integrated heating area is used to keep food and beverages warm, making food and beverages more enjoyable to eat or drink, and may also function/be used simultaneously as furniture, such as a place-mat. The integrated heating area employs a phase-change material (PCM). The PCM such as preferably a supersaturated solution of sodium acetate is provided as a reusable heat reservoir and warmer. The place-mat/mat is directly placed under a plate/container in which the food or beverage is served or located.

KR 100 905 323 (HEO) discloses a cold and warmth table, which prevents its contamination by removing moisture generated during cooling. A cold and warmth table comprises: a table; a compressor which is installed at one side of the table and compresses refrigerant; a condenser which is delivered with the refrigerant compacted in the compressor, also emitting heat energy to the outside and condenses refrigerant; an expansion valve decreasing the pressure of the refrigerant condensed in the condenser; a plurality of evaporators absorbing heat energy from the outside and evaporates the refrigerant depressurized in the expansion valve; a warmth keeping part which is delivered with the heat energy and maintains the temperature of food; a cooling part cooled by the evaporator; and a controller controlling the flow of refrigerant supplied to the evaporator.

WO 2004 30 494 (RAMPERSHAD) discloses a table top includes setting place portions that each include a heat conductor plate support formation that can be heated for heating a plate of food supported on it. The setting place portions are displaceable with respect to the remainder of the table top between an operative position, in which plates of food can be supported on the support formation, and an inoperative position, in which plates of food cannot be supported thereon. The table top includes also heating means for heating the plate support formations. The heating means can be electric heater elements or gas burners. Alternatively, the table top merely defines a heating means support below each plate support formation for supporting thereon a heating means, such as a candle or a liquid or solid fuel burner, for heating the support formation.

The present invention arose in order to overcome problems suffered by existing devices.

Summary of the Invention

According to the present invention there is provided an eating surface arranged to provide a plurality of discrete temperature zones, which temperature zones are spaced apart and located proximate the surface perimeter, which zones are dimensioned at a size appropriate to a plate and spaced apart at a distance appropriate to table settings.

In this way the surface of the present invention may be envisaged to provide a means of providing separate, discrete and/or bespoke zones of temperature control for one or more users to have an ability to control the temperature of their plate.

In some embodiments the temperature zones may be envisaged to provide heating zones.

In some embodiments the temperature zones may be envisaged to provide cooling zones.

In some embodiments the temperature zones may be individually controlled. In other embodiments a plurality of zones may be centrally controlled.

In some embodiments the surface comprises a local means, for example for all zones, or for each zone.

In some embodiments the surface comprises a wireless control means, for example wherein in some such embodiments a user may be enabled to control the temperature of their zone by a remote control device such as a smartphone, which may be independently available, and/or comprise inter-machine operability like Bluetooth (RTM).

In some embodiments the surface is incorporated in a table or similar, having one or more subordinate legs.

In some embodiments the surface may be envisaged to be utilised with an existing table.

For example the surface may be provided as a mat or similar.

The surface may be envisaged to be electrically controlled, and may be electronically controlled.

In some embodiments the temperature zones may comprise an electrical heating element.

In some embodiments the temperature zones may comprise a Peltier plate.

In this way the surface may provide a multi-purpose hot and cold system that allows food to be presented and maintained as intended by a chef.

Embodiments may have integrated induction hobs and cooling plates, such that the food is presented to the user at the perfect temperature throughout the duration of their meal, The user advantageously therefore has an improved dining experience since their food doesn't go cold or ruin. This is particularly useful during business meetings, where conversation and discussion interrupt eating. The chef has peace of mind in knowing that their food will reach the user in the exact condition as ordered.

In some embodiments it may be envisaged that each user may have a hot-plate for their main and a cold plate for their salad.

In some embodiments the temperature lowering zone may be located in a subsidiary location, with reference a main dish temperature raising zone. For example a heat sink may be used to keep side plates at a low temperature for the user.

In some embodiments a fan is used to pull air over the heat sink, and,may be mounted below a cold plate.

Some embodiments may additionally or alternatively also a communal hot plate location for shared dishes, that can be placed in the centre of the surface.

Such hot plate may comprise an induction hob, which may be set into a solid or laminate granite tabletop surface.

It may be envisaged that induction hobs and cooling plates may be near flush to the top of the surface, for a clean aesthetic.

Electricity may be arranged to come through a central column of table embodiments or legs.

In some embodiments a large base prevents such table from toppling over with the additional weight that has been added, or a strong metal frame may help support the additional weight, for example made from coated aluminium to avoid interference with the zones.

In some embodiments induction hobs may be mounted to the table to work as hot plates, such that food can be maintained at the desired holding temperatures for extended periods of time.

In some embodiments ceramic or other non-conductive spacers may surround the zones to help insulate any wood from heat and prevent wooden worktops from burning.

A preferred embodiment of the invention will now be described by way of example only and with reference to the Figures in which:

Brief Description of Figures

Figure 1 shows an isometric view from above of an embodiment of a device according to the present invention; Figure 2 shows a reverse isometric view of the embodiment shown in Figure 1; Figure 3 shows an isometric view of a temperature raising zone as incorporated in the embodiment of the surface shown in Figure 1; Figure 4 shows a reverse isometric view of a temperature raising zone as incorporated in the embodiment of the surface shown in Figure 1; Figure 5 shows an isometric view of a temperature lowering zone as incorporated in the embodiment of the surface shown in Figure 1; Figure 6 shows a reverse isometric view of a temperature lowering zone as incorporated in the embodiment of the surface shown in Figure 1; Figure 7 shows an exploded isometric view of a temperature raising zone as incorporated in the embodiment of the surface shown in Figure 1; Figure 8 shows an exploded isometric view of a temperature raising zone as incorporated in the embodiment of the surface shown in Figure 1; Figure 9 shows an exploded isometric view of a temperature lowering zone as incorporated in the embodiment of the surface shown in Figure 1; and Figure 10 shows an exploded isometric view of a temperature lowering zone as incorporated in the embodiment of the surface shown in Figure 1;

Detailed Description of Figures

With reference to the figures there is shown an embodiment of the device generally comprising an eating surface 99 arranged to provide a plurality of discrete temperature zones, which temperature zones are spaced apart and located proximate the surface perimeter, which zones are dimensioned at a size appropriate to a plate and spaced apart at a distance appropriate to table settings.

In particular reference to the pictured embodiment the pictured embodiment includes both induction hobs and Peltier units in a worktop of a round table top 10 with a single pedestal leg 20 and base 40.

The surface comprise temperature raising zones 30 and temperature lowering zones 60 which allows the user to control the temperature of both a hot and a cold plate during their meal, ensuring the optimum dining experience.

With reference to the embodiment of the temperature raising zone shown in Figure 7 the embodiment comprises: Ceramic top plate 38 Cage and electromagnet 40 Induction coil 41 Coil holder 42 Printed Circuit Board (PCB) 43 Fan 44 Housing 45 The ceramic insulating glass top plate prevents the heat from the zone raising the temperature of the table.

In order to provide the heating temperature zone an alternating current is passed through the induction coil and creates an oscillating magnetic field. This current comes into resistance from the ferrous material in the plate, which causes it to heat up.

The cage around the coil houses it as electricity is passed through it. It may be envisaged that the cage is made from a non-ferrous metal such as aluminium to prevent interference.

A silent fan is placed below the induction hob and helps dissipate any trapped heat in the system.

The PCB containing the power supply and line filter is situated next to the fan within the casing which helps regulate the power supply.

The temperature raising zone is housed within the single aluminium housing, for simple installation, such that the non-ferrous cage is unaffected by the induction coil.

The embodiment is fully electric and powered via a mains supply running up the central column 20 of the table.

A large communal plate 10 in the centre of the surface is powered before cable tracks relay the power to each individual zone.

The technology follows conventional installation of retrofitted induction hobs. This allows similar embodiments of the surface to be used with various worktops and restaurant settings.

With reference to the embodiment of the temperature lowering zone shown in Figure 9 the embodiment comprises: Ceramic top plate 61 Peltier plate 62 Heat sink 63 Fan 64 Housing 65 The ceramic insulating glass top plate helps maintain the cold temperature generated and slows diffusion.

A DC (direct current) current passes though the Peltier plate, bringing heat from a top side to a bottom side due to the thermoelectric effect which causes the top side to drop below ambient temperature.

The hot side of the Peltier is attached to a heat sink so that it remains at ambient temperatures.

A silent fan is placed below the heat sink to help pull hot air out the system and to improve heat diffusion.

The zone is also wholly housed within a single aluminium housing, for simple installation. The housing has vents to facilitate airflow.

In use it may be envisaged that food and drink are served on crockery having ferrous metal, such as a stainless-steel lip to the plate to ensure there is a ferrous material. This allows the plate to be used with the induction hob.

Each place setting comprises a temperature raising zone and a temperature lowering zone, and a local control means 80, comprising temperature control buttons located towards the surface perimeter.

The invention has been described by way of examples only and it will be appreciated that variation may be made to the above-mentioned embodiments without departing from the scope of invention as defined by the claims, in particular but not solely combination of features of described embodiments.

Claims

Claims 1. An eating surface arranged to provide a plurality of discrete temperature zones, which temperature zones are spaced apart and located proximate the surface perimeter, which zones are dimensioned at a size appropriate to a plate and spaced apart at a distance appropriate to table settings.
2. An eating surface according to claim 1 with temperature zones provide heating zones.
3. An eating surface according to claim 1 or 2 with temperature zones provide cooling zones.
4. An eating surface according to any preceding claim wherein the surface comprises a local means,
5. An eating surface according to claim 4 wherein the control is for all zones
6. An eating surface according to claim 4 wherein the control is for each zone.
7. An eating surface according to any preceding claim comprising wireless control means
8. An eating surface according to any preceding claim comprising Induction coil.
9. An eating surface according to any preceding claim comprising Peltier plate.
10. An eating surface according to any preceding claim comprising a heat sink.
11. An eating surface according to any preceding claim comprising a fan.
12. An eating surface according to any preceding claim wherein each place setting comprises a temperature raising zone and a temperature lowering zone.