WO1991010102A1 - Procede et appareil pour rechauffer des aliments - Google Patents

Procede et appareil pour rechauffer des aliments Download PDF

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Publication number
WO1991010102A1
WO1991010102A1 PCT/US1990/007529 US9007529W WO9110102A1 WO 1991010102 A1 WO1991010102 A1 WO 1991010102A1 US 9007529 W US9007529 W US 9007529W WO 9110102 A1 WO9110102 A1 WO 9110102A1
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WO
WIPO (PCT)
Prior art keywords
warmer
food
pack
accordance
receptacle
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.)
Ceased
Application number
PCT/US1990/007529
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English (en)
Inventor
Guggilam C. Sresty
Harsh Dev
Robert James Ginsberg
John Adler
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IIT Research Institute
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IIT Research Institute
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Filing date
Publication date
Application filed by IIT Research Institute filed Critical IIT Research Institute
Publication of WO1991010102A1 publication Critical patent/WO1991010102A1/fr
Anticipated expiration legal-status Critical
Ceased 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
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/28—Warming devices generating the heat by exothermic reactions, e.g. heat released by the contact of unslaked lime with water

Definitions

  • the present invention is directed to a method and apparatus for maintaining food materials warm. More particularly, the present invention is directed to a food warming device and to a method and apparatus which utilizes a warmer pack to maintain a fast food carry-out material, such as hamburgers and other
  • the warmer pack of the present invention is disposable and is intended to be used in restaurants or with fast food outlets or other food carry-out establishments where the cost of the food warmer is in keeping with the cost of the food being sold so that the customer will pay for the cost of the food warmer either directly by an add-on cost, if the customer elects to have a food warmer, or indirectly where the food warmer cost is already an integral part of the price that the customer pays.
  • the warmer pack cost should be about ten cents or less.
  • the warmer pack can be larger and more expensive but only proportionally so relative to the ten cents for the hamburger.
  • the warmer pack should be strong enough that the chemicals therein will not break out and mix with the food.
  • the warmer pack should be safe enough that if it is accidentally bitten by a person or a dog or other animal, that no serious injury occurs such as a burning of the mouth by chemicals.
  • the preferred food warmer pack should be relatively strong and manufactured to meet such occurrences.
  • the parameters and problems to be overcome are difficult.
  • the disposable warmer pack of the present invention must meet demanding criteria of providing a heat transfer in a controlled manner to match the cooling of the food to keep the food above a predetermined temperature at the end of a predetermined period—for example, twenty or thirty minutes.
  • hot sandwiches such as hot dogs, roast beef or hamburgers, and chickens or pizzas are bought at a take-out counter and are brought home or to another place of consumption where the food is eaten and this transport time is thought to be rarely longer than
  • the inexpensive disposable warmer pack should be able to keep the food warm for an extended predetermined period of time—e.g., 20-30 minutes. Additionally, the warmer pack should be able to reach a relatively high temperature, for example
  • the food warmer pack cannot have a very slow reaction time to reach the desired maximum temperature nor have a very fast reaction time to reach the maximum temperature followed by a rapid temperature drop. Rather, the preferred food warmer pack should have its temperature profile matched to that of the food so that the food is kept warm after preparation and throughout its transport and is maintained at the desired temperature for a period of 20-30 minutes. These times and temperatures are by way of example only.
  • the food warmer pack should- not heat bread, such as a hamburger bun to a very high temperature that will cause the bun to become soft by a subsequent water condensation. Additionally, the disposable food warmer pack should be flameless and not produce a gas. The food warmer pack should have a controlled and moderated temperature increase to prevent reaching temperatures that would burn a person handling the food warmer pack. Preferably, the food warmer pack should have good heat transfer properties.
  • the disposable food warmer pack should be compatible with the conventional carry-out package.
  • the food warmer pack should be capable of being made a part of the carry out package or container or is an easily applied or inserted food warmer pack for use with the package.
  • the present invention is directed to a method and apparatus for maintaining an elevated temperature in food materials which are dispensed to the consumer.
  • Another object of the present invention is to provide a portable, flameless warming device that can be used to maintain fast food materials at an elevated temperature for an extended period of time.
  • a further object of the present invention is to provide a food warmer pack which is simple and inexpensive to manufacture.
  • a still further object of the invention is to provide a food warmer pack which is adapted to automated manufacture and filling.
  • FIGURE 1 is a series of time-temperature plots for warming devices containing various proportions of
  • FIGURE 1A is a series of time-temperature plots for warming devices and sandwiches exposed to different environmental temperatures.
  • FIGURE 2 is a schematic, partially broken away, _ view of a warming device in accordance with the invention.
  • FIGURE 3 is a schematic view of another embodiment of the warming pack of the invention used in conjunction with the warming of a food material;
  • FIGURE 4 is another embodiment of the warming pack of the invention used in conjunction with warming of a food material;
  • FIGURE 5 is a further embodiment of the warming pack of the invention used in conjunction with 0 receptacle for receiving a food material.
  • FIGURE 6 is a schematic diagram of a series of steps utilized in the automated manufacture of the warming pack of the invention.
  • FIGURE 7 is a depiction of a dispensing device 5 for the warming packs of the invention.
  • FIGURE 8 is a further view of the dispensing device of FIGURE 7 shown in an open position.
  • FIGURE 9 illustrates a schematic flow chart for preparing hamburgers.
  • FIGURE 10 shows a pair of microwave ovens used to pre-warm food materials.
  • FIGURE 11 shows a preparation station for preparing pre-warmed food materials in accordance with the invention.
  • FIGURE 12 is a depiction of a warming station for maintaining the pre-warmed food materials at an elevated temperature
  • FIGURE 13 is a depiction of a dispensing station for the pre-warmed food materials.
  • the present invention is directed to a method and apparatus for maintaining an elevated temperature in fast food materials.
  • the method involves the heating of the food until it is warmed, placing the heated food in a container for heat retention transport, activating a disposable warmer pack and associating the warmer pack with the heated food and the container for an extended period of time.
  • the preferred warmer pack is formed inexpensively from flexible or rigid film laminates defining a thin package within which are two chemicals separated by an internal frangible barrier seal which is broken by pressure such as a squeezing pressure applied externally to the warmer pack.
  • the frangible barrier seal divides the interior of the soft, flexible food warmer pack into two internal compartments.
  • At least one compound is provided in the first compartment which is selected from those compounds which produce an exothermic reaction when mixed with a suitable liquid such as water.
  • a liquid capable of initiating the exothermic reaction such as water, is provided in the _ 5 second compartment.
  • the warmer pack 11 of the invention is generally shown in FIG. 2.
  • the warmer pack 11 may be formed from a single, flat flexible or rigid sheet of heat sealable plastic which is doubled over and heat sealed around the perimeter to form a container having a bottom seal 13, a top seal 15 and side seals 17 and 19.
  • the pack may be formed from two sheets of heat sealable plastic which are overlayed and heat sealed around the perimeter to form the warmer pack.
  • a frangible or rupturable seal means divides the pack into a plurality of internal compartments.
  • the illustrated rupturable seal means divides the warmer pack into two compartments although more compartments than two could be made where more than two materials are to be mixed.
  • the preferred rupturable seal means is in the form of a transverse heat seal 21 which divides the warmer pack into two compartments.
  • a first compartment 23 contains a material or compound 25 which is capable of providing an exothermic reaction.
  • a second compartment 27 contains a liquid 29 capable of initiating an exothermic reaction, such as water.
  • the transverse heat seal 21 has a breaking strength substantially less than the perimeter seals 13, 15, 17 and 19.
  • the breaking strength of the transverse seal 21 is selected so that when moderate pressure is applied to the warmer pack 11, the transverse seal will rupture, the contents of the two compartments become mixed and an exothermic reaction is initiated.
  • Pressure to rupture the transverse seal 21 may be applied by any suitable method, such as by passing the warmer pack 11 through a pair of rolls, by squeezing the warmer pack by hand or by pressing the warmer pack with a plunger.
  • the warmer pack 11 may-be easily activated by either the person who is selling the food or by the food purchaser.
  • an inexpensive, disposable food warmer pack from laminated plastic films which are heat-sealed or adhesively secured to each other to define a flat, thin, inexpensive food warmer pack that can be sold at a cost of about ten cents for a hamburger.
  • the chemicals can be filled into webs of laminated plastic with the usual type of packaging equipment.
  • the frangible internal seal 21 can be made easily with this type of equipment, as will now be explained.
  • FIG. 6 An automated procedure for forming the warmer pack 11 is depicted in FIG. 6.
  • a roll 31 of suitable, heat sealable plastic sheet material is unwound over tensioning rollers 33 and idler rollers 35 and 39.
  • the sheet is doubled by passing through forming plough 41 and film guides 43 and 45.
  • edge seals 17 and 19 are used to form edge seals 17 and 19 (shown in FIG.
  • Reciprocating drive arms 53 are used to grasp the warmer packs 11 and to advance the packs to a severing station where severing knives 55 in combination with a transfer head 57 sever the pair of packs 11 and transfer the pair of packs 11 to a filling line.
  • the pair of warmer packs 11 are opened by suction cups 59 and advanced to a first dry chemical filling station where the packs receive a charge of a first dry chemical through filling funnels 61.
  • the packs 11 are then advanced to an optional second dry chemical filling station where they may receive a charge of a second dry chemical through filling funnels 63.
  • the pair of warmer packs 11 are then advanced to a third filling station where they receive a charge of a liquid, such as water through filling funnels 67.
  • a liquid such as water
  • the order of filling can, of course, be reversed, i.e., _ the liquid can be added first.
  • Sealing bars 69 are then used to form a top seal 15 which forms a second compartment 27 in the warmer pack 11.
  • the warmer packs 11 are then extracted through chute 71 to loading and packing equipment.
  • the warmer packs 11 of the invention are integral self-contained warmer packs that are adapted to a plurality of modes of operation for maintaining pre-warmed foods at an elevated temperature as described
  • a warmer pack 11 such as shown in FIG. 2, may be simply activated and disposed within a container, such as a paper sack, containing one or more pre-warmed, fast food materials, such as hamburgers. This is the
  • the size of the warmer pack 11 may be altered, as shown in FIG. 3, so that one or more of the warmer packs 11 may be fitted inside the conventional paperboard or plastic receptacle into which sandwiches,
  • the warmer pack 11 may be affixed to a backing sheet 12 of a suitably flexible and stiff material, such as paperboard. The warmer pack 11 may then be located
  • Interlocking tabs 14 are provided for holding the warmer pack in place.
  • the warmer 11 is disposed in the bottom of a receptacle 73 designed
  • the warmer pack 11 may be placed loosely in the receptacle or may be adhered to the bottom.
  • the transverse seal 21 may be ruptured by applying pressure on the warmer pack 11 by suitable means, such as a hydraulically-actuated plunger.
  • the plastic sheet materials are preferably multi-ply laminates of two or more plastic materials wherein the first or innermost plastic material is a heat sealable plastic.
  • the outermost layer provides structural stiffness and strength to resist tearing or puncturing which would release the. internal chemical materials. In some cases an intermediate layer may be utilized to provide specific structural or aesthetic features.
  • the innermost heat-sealable layer is preferably selected from the group consisting of ionomers, such as SurlynTM, low density polyethylene. linear low density polyethylene, and polyvinylidene chloride.
  • the outermost layer is preferably selected from the group consisting of polyesters, polypropylene, polyamides, cellophane and high density polyethylene.
  • the intermediate layer if used, is preferably selected from low density polyethylene, polyvinylidene chloride, aluminum foil, metallized polyester, metallized polypropylene, polypropylene and polyamides.
  • the warmer pack is preferably made to withstand being walked on or sat on or even bitten into without rupturing the perimeter seals which would release the chemical compounds.
  • the perimeter edge seals of the pack 11, i.e., the bottom seal 13, the two edge seals 17 and 19 and the top seal 15 preferably have a breaking strength of from about 1200 to about 5000 gms./in.
  • the transverse seal 21 preferably has a breaking strength of from about 300 to about 1000 gms./in. Seal breaking strengths are determined by the method of ASTM F88 and ASTM D882.
  • the transverse seal 21 preferably has a breaking strength that is from about 4% to about 50% of the breaking strength of the peripheral edge seals.
  • Sealing conditions to obtain the desired seal strengths are the use of a temperature within the range of from about 100 ⁇ F. to about 500°F. at a time of from about 0.1 to 5 sec. at a pressure of from about 10 to about 300 psig. Suitable sealing conditions are selected to provide the desired peripheral and transverse seal breaking strengths.
  • compounds capable of an exothermic reaction are selected from the group consisting of calcium oxide (CaO) , magnesium oxide (MgO) and calcium chloride (CaCl 2 ) • These compounds are used in admixture with a suitable liquid, such as water to provide an exothermic reaction in the warmer pack of the invention.
  • a suitable liquid such as water
  • calcined limestone and dolomite are predominately the material of choice for use in providing an exothermic reaction with water.
  • a large number of prior art chemical heating devices are based on using calcined limestone or dolomite.
  • the main disadvantage in the use of calcined limestone or dolomite is the alkalinity of the products of hydration.
  • Hydrated limestone or hydrated dolomite have a pH of 11.5 to 12 and can cause burning of the tissue in the mouth if a person were to eat the warmed material along with the food material by accident.
  • Limestone or dolomite are suitable for warming the preheated food materials which are contained in rigid containers, such as a pre-warmed soup in a can, where the chance of the person or food coming in contact with the hydrated limestone or hydrated ' dolomite is minimal.
  • a preferred embodiment of the invention utilizes a flexible container that is placed in close contact with warmed food material and limestone or dolomite is a least preferred compound.
  • MgO and CaCl do not pose the health hazard of limestone or dolomite. Both MgO and CaCl 2 generate . significant quantities of heat when mixed with water.
  • MgO and CaCl 2 react relatively fast with water.
  • MgO reacts with water at different rates depending on its grade and temperature.
  • the reaction between MgO and water is relatively slow at a temperature of about 77 ⁇ F. (25"C).
  • the kinetics of hydration increase with temperature and they become rapid after a temperature of about 95 ⁇ F.-104*F.
  • the warmer pack 11 is disposed in a receptacle for the food material and is activated prior Q to placing the food material in the receptacle.
  • the entire receptacle containing the chemical thermal pack 11 and the fast food material, may be subjected to microwave heating to pre-warm the food material.
  • Water could be vaporized to steam during 5 microwave treatment generating significant pressure within the warmer pack. Pressure generated through such heating can be utilized to rupture the transverse seal 21.
  • the heat release properties of both CaCl 2 and MgO depend on the water content, and the amount of heat released through reaction of the above compounds with water decreases with increase in their original water content.
  • Anhydrous CaCl 2 and anhydrous MgO are preferred for use in the present invention.
  • Commercial grade anhydrous CaCl 2 pellets and MgO containing less than about 10% water by weight provide an optimum combination of heat release, cost, and filling convenience.
  • MgO Commercial grade MgO is generally manufactured using sea water, limestone, or dolomite. People skilled in the art of production of MgO can control the calcium content of the MgO and its reactivity with water.
  • the calcium content of the MgO should be kept as low as possible to insure that the pH after hydration is as close to neutral pH as possible. Calcium content of about 1% by weight or less is preferred.
  • MgO of suitable reactivity is selected in the present invention to provide the required time-heat release properties to maintain the temperature of the food materials.
  • high reactivity MgO is defined as the grade whose kinetics of hydration are such that substantially all of the heat is released over a total time of 10 to 30 minutes in a temperature range of about 30 ⁇ -60 ⁇ C.
  • low-reactivity MgO is defined as the grade whose kinetics of hydration are such that substantially all of the heat is released over a total time of 20 to 40 minutes in a temperature range of about 40°-60 ⁇ C. It is within the scope of the present invention to use both high-reactivity and low-reactivity MgO compounds in appropriate proportions to obtain the required time heat release properties. It is preferred to add low-reactivity MgO in cases where it is desirable to maintain the temperature of the food materials for periods longer than about 30 minutes.
  • MgO is also manufactured and sold in various size ranges.
  • the bulk density of MgO decreases with a decrease in particle size range. It is preferred to use the larger bulk density MgO consistent with the reactivity considerations described above.
  • the proportion of CaCl 2 when used in combination with MgO in the current invention, is determined based on the amount of preheating required to produce the desired time heat release properties.
  • the proportion of CaCl is calculated by people skilled in the art according to the teachings of the present invention with the knowledge of the thermodynamic properties such as heat of hydration and specific heat capacity of the constituents including CaCl 2 and water, specific heat capacity of MgO and materials constituting the warmer package, and their corresponding weights.
  • Water added to the warmer pack described in the current invention has two purposes,. First, it reacts with the other compounds to produce an exothermic reaction. Second, when present in higher than the stoichiometric proportion, it moderates the temperature increase. Temperature moderation is important to prevent burning of persons coming in contact with the warmer package and to control the kinetics of the exothermic reactions.
  • the kinetics of reaction between water and MgO increase with increase in temperature in the temperature range of about 30' to 60°C.
  • the proportion of water in relation to the other compounds is calculated by people skilled in the art according to the teachings of the present invention based on the rate of heat release; specific heat of water, compounds, and other materials comprising the warmer packages; and relative weights of each of the materials comprising the warmer packages.
  • the preferred water content for the warmer packages described in the current invention is 80 to 200% of the weight of the other compounds participating in the exothermic reaction.
  • the temperature profile of a flexible package in accordance with the invention is shown in FIGURE 1 wherein various combinations of MgO and CaCl 2 were used.
  • the temperature profile is shown as a function of time.
  • the total weight of solids of the exothermic material which was used to produce the plots of FIGURE 1 was 18g and the weight of water was 36g in each experiment.
  • the warmer pack was placed between two layers of insulation and the temperature was monitored as a function of time.
  • pure MgO was used, i.e., 0% CaCl 2
  • the temperature increased relatively slowly for the first fifteen minutes until the temperature of the warmer pack reached about 86 ⁇ F. (30°C).
  • the reaction rate then increased significantly beyond this temperature.
  • the temperature increased to about 140*F. (60 ⁇ C.) within about five minutes and decreased slowly thereafter due to heat losses.
  • the experiments containing both MgO and CaCl 2 show a time-temperature relationship that is preferred in the use of the present invention to maintain the elevated temperature of a pre-warmed food product for an extended period of time.
  • the actual temperature of ' the warmer pack depends on the rate of heat loss from the warmer pack to the surroundings.
  • the data discussed in relation to FIGURE 1 was obtained by placing the warmer pack between two layers of insulation that minimize heat losses.
  • the temperature profile of a package in accordance with the invention is shown in FIGURE 1A wherein the effects of placing the warmer packages in various surroundings are illustrated.
  • a preferred food warmer pack in accordance with the invention should reach a temperature of 130 ⁇ F. (55°C.) or more within a few minutes and maintain the temperature for over thirty minutes.
  • Calcium chloride can achieve the desired initial temperature rapidly. But since most of the heat provided by calcium chloride is released within the first few minutes, its tempera ⁇ ture decreases with time. Magnesium oxide on the other hand has good heat release properties over long periods of time. However, when present on its own, MgO requires a long time period to reach a temperature of about 130"F. (55'C).
  • the initial slow temperature response of MgO when used as the sole compound can be corrected by several methods.
  • the warmer pack 11 can be preheated to a temperature of 30*C. to 40 ⁇ C. prior to associating it with the food in the food container. Heat available from the pre-warmed food materials can also provide the heat necessary to preheat the warmers. This results in rapid heating of the food warmer pack. Preheating can be achieved by a number of means that include heating a dispenser for the warmer pack or by heating individual warmer packs by hot air or other external means, such as a microwave oven, prior to rupturing the transverse seal 21 and placing the warmer pack in proximity to a pre-warmed food material.
  • a preferred method is to provide mixtures of MgO and CaCl 2 wherein the CaCl 2 immediately reacts with water to provide initially rapid temperature increase and the MgO sustains the temperature over long durations.
  • Positioning of the warmer pack in a proper position in proximity to the pre-warmed food material is important to maintain the temperature and to insure that the food does not deteriorate due to heating at undesired places.
  • the position of the warmer pack depends on the type of food being maintained at an elevated temperature.
  • Optimum positioning of the warmer pack 11 of the invention for use with pizza is underneath the pizza.
  • the pizza is pre-cut at a pizza restaurant or outlet prior to delivery to the customer.
  • the customer however may want to re-cut the pizza. 5
  • Optimum positioning of the warmer pack 11 for hamburgers is around the periphery of Q the hamburger patty.
  • the most efficient and cost-effective positioning of the chemical thermal pack 11 for hamburgers is on the bottom of the receptacle used to package the hamburger.
  • BRK8 Warmer pack contained 15 gms. MgO and 30 gms. of water
  • BRK9 Warmer pack contained 12 MgO, 30 gms. H 2 0
  • BRK10 Warmer pack contained 12 MgO, 20 gms. H,0
  • the food warmer pack 11 nay be stored in a storing means such as the box-like dispenser 100, as shown in FIGS. 7 and 8.
  • the food warmer packs are stacked vertically within a hollow interior 102 of the dispenser and are automatically activated when pulled from the dispenser by an activating means such as a roll or roller means 106 which has a nip 108 at which the pack is squeezed to rupture the internal seal 21 to cause the liquid to be intermixed with the compound to generate the exothermic reaction.
  • the roller means comprises a pair of horizontally disposed rollers 110 and 112 rotatable about horizontal axes. These rollers are spaced apart a distance less than the thickness of the warmer pack at the nip therebetween.
  • Release means including a lower inclined plate 113 serve to cause one warmer at a time to be guided into the nip.
  • a pulling of the lowermost warmer pack from the dispenser pulls the warmer pack through the nip causing the internal transverse seal to rupture.
  • the rollers force the liquid to move into the compound to wet it over a substantially large area of contact to achieve a good intermix of the liquid and compound over this wide and extensive area, thereby providing a large amount of mixed Compound at the initiation of the exothermic reaction. This is in contrast to merely rupturing the rupturable seal and wetting only a small area of the compound with a slower rise to the desired upper temperature.
  • heaters 116 such as electrical resistance wire heaters 118 may be provided in and about the bottom of the dispenser to preheat the liquid and chemicals in the lower few food warmers. This preheating aids in a faster chemical exothermic reaction.
  • the dispenser 100 In order to fill the dispenser 100, it may be laid on one side 120, as shown in FIG. 8, and another side 122 may be lifted and swung about a hinge 124 like a door to provide an opening 126 into which disposable food warmers are inserted to be packed on edge in a horizontal row in the hollow interior of the dispenser. After filling, the open door or side 122 is swung to close the opening 126 leading to the interior 102 of the dispenser.
  • the dispenser 100 assists in the quick and high volume usage of the warmer packs 11 in a fast food outlet.
  • the warmer pack also can be used to change the system of use in a fast food outlet to eliminate some steam tables, heating lamps, and/or microwave oven that are used to stabilize the temperature of the hot sandwich, to reheat the meat or fish in the hot sandwich.
  • the food pack may be activated much earlier and used during the initial period, e.g., 10 minutes of the sandwich formation to keep the cooked meat or fish warm and to stabilize its temperature followed by keeping the sandwich hot while it is at a dispenser area awaiting its removal upon sale to a customer.
  • hot sandwiches may be kept warm with food warmer packs 11 thereby eliminating steam tables 130 (FIG. 12) and/or heat lamps 170 (FIG. 13) which serve to retain heat in the cooked food or hot sandwiches.
  • the food warmer may be associated with the food and receptacle in various manners, it is preferred that the receptacle 73 contain therein an integral or attached food warm pack 11 that is activated either by rollers 111 and 112 or some other device such as plunger which pushes against the food warmer pack 11 located on the bottom interior wall of the receptacle.
  • a box 134 of hamburger patties 136 (FIG. 9) is provided; and the uncooked hamburger patties 136 are placed on a cooking means 138, such as a grill conveyor 140 which carries the hamburger patties 136 over a cooking flame 142.
  • a cooking means 138 such as a grill conveyor 140 which carries the hamburger patties 136 over a cooking flame 142.
  • buns 146 are conveyed beneath the flames; and the buns are heated as they are conveyed through the grill, from left to right, to be discharged onto an inclined tray 148.
  • the cooked hamburgers 136 are put between a bun top 146a and a bun bottom or heel 146b and the hamburgers/sandwiches are placed in a steaming table 130 (FIG. 12) , usually for about ten minutes to add heat to the hamburger sandwiches and to stabilize the temperature of the sandwich at 165*-170'F.
  • the hamburger sandwiches are taken from the steaming table 130 and taken to an assembly area 154 at which workers add lettuce, tomato, cheese, and/or condiments 155 onto the hamburger patty; and the fully-assembled hamburger sandwich is then put into a receptacle 73 and the receptacle with the hamburger sandwich therein is placed in a microwave 160 for a predetermined period of time to raise the temperature of the hamburger patty and bun because the vegetables, cheese and condiments applied at the assembly area cool the patty and because of the time at the assembly area the heated bun and patty are losing heat to the ambient air.
  • the hot sandwiches are placed in food chutes or holders 165 which hold a row of similar sandwiches for dispensing.
  • About 12 to 15 inches above the food chutes are heat lamps 170 which reheat the packaged hot sandwich back to about 155*F.
  • these sandwiches beneath the heat lamps only remain there for ten minutes or less.
  • the steaming table may be eliminated. Instead, the receptacle 73 of FIG. 5 may be taken to a position where a plunger squeezes the warmer pack 11 on the bottom wall to activate the warmer pack by rupturing the rupturable seal to mix the liquid and the compound to cause the exothermic reaction.
  • the cooked patty and heated bun are placed in the receptacle with the heel 146b engaging the top of the food warmer.
  • the activated food warmer will be adding heat and will not allow the rapid cool down previously experienced in the conventional manner.
  • the hamburger patty and bun in the receptacle could be placed in a microwave to add heat to the packaged hamburger sandwich.
  • the hamburger and patty could be placed in a microwave oven and heated to stabilize the temperature thereof prior to be placed in the receptacle 73 and prior to being taken to the assembly area 154.
  • the finally heated hamburger sandwiches are then placed in the chutes 165 and the food warmer packs should keep the sandwiches warm for another 20 to 30 minutes.
  • the food warmers may be used alone to keep the sandwiches warm or the heat lamps 170 may be retained.
  • the dispensed hot sandwiches taken from the chutes 165 will be kept warm by the food warmers 11 whether eaten on premises or taken off premises and transported to a remote location for consumption.

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  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

Un emballage chaud (11) permet de maintenir chauds des aliments de restauration rapide ou des repas à emporter pendant une période de temps prolongée, par exemple de 20 à 30 minutes. Les aliments préchauffés sont maintenus chauds à leur température prêts à servir environ, en général 140° à 150 °F. L'emballage (11) préféré plus chaud est fabriqué de manière peu coûteuse avec des feuilles de plastique parallèles et plates définissant un emballage. L'emballage préféré comprend deux ou plusieurs matériaux exothermiques (25) et (29) séparés par un joint hermétique (21) interne frangible qui est cassé par compression de l'emballage. L'emballage est soit préchauffé, soit il utilise la chaleur des aliments préchauffés, soit il a une première réaction exothermique rapide pour augmenter la température de l'autre composant à l'intérieur puis une réaction exothermique du second composant se poursuit pendant la période de temps prolongée à une vitesse qui décale le refroidissement des aliments préchauffés. L'emballage est sûr, peu coûteux et permet un transfert de chaleur régulé aux aliments préchauffés.
PCT/US1990/007529 1989-12-22 1990-12-19 Procede et appareil pour rechauffer des aliments Ceased WO1991010102A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US45509189A 1989-12-22 1989-12-22
US455,091 1989-12-22

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WO1991010102A1 true WO1991010102A1 (fr) 1991-07-11

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0564680A1 (fr) * 1992-04-08 1993-10-13 Hsing-Tse Chou Méthode pour réchauffer des aliments produisant une température élevée
WO2001004548A1 (fr) * 1999-07-12 2001-01-18 Tda Research Inc. Emballage souple autochauffant
US6248257B1 (en) 1996-08-02 2001-06-19 Tda Research, Inc. Portable heat source
WO2002001129A1 (fr) * 2000-06-28 2002-01-03 Coty B.V. Emballage a chambres multiples pour le refroidissement ou le rechauffement de produits
US7243788B2 (en) 2003-10-22 2007-07-17 Kimberly-Clark Worldwide, Inc. Package for segregating and mixing substances
US7937909B2 (en) * 2008-06-30 2011-05-10 James A. Donovan Method for creating a package pressure differential
US8721572B1 (en) 2010-06-10 2014-05-13 Eyedetec Medical, Inc. Systems, devices, kits and methods for therapy of the eye

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US2916886A (en) * 1956-06-15 1959-12-15 Kwik Kold Of America Inc Unit type chemical freezing package
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US4559921A (en) * 1982-11-05 1985-12-24 Simon Benmussa Self-heating receptacle
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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0564680A1 (fr) * 1992-04-08 1993-10-13 Hsing-Tse Chou Méthode pour réchauffer des aliments produisant une température élevée
US6248257B1 (en) 1996-08-02 2001-06-19 Tda Research, Inc. Portable heat source
WO2001004548A1 (fr) * 1999-07-12 2001-01-18 Tda Research Inc. Emballage souple autochauffant
US6289889B1 (en) * 1999-07-12 2001-09-18 Tda Research, Inc. Self-heating flexible package
EP1203189A4 (fr) * 1999-07-12 2004-08-18 Tda Research Inc Emballage souple autochauffant
WO2002001129A1 (fr) * 2000-06-28 2002-01-03 Coty B.V. Emballage a chambres multiples pour le refroidissement ou le rechauffement de produits
US7021064B2 (en) 2000-06-28 2006-04-04 Coty, Inc. Multi-compartment pack for cooling or heating of products
US7243788B2 (en) 2003-10-22 2007-07-17 Kimberly-Clark Worldwide, Inc. Package for segregating and mixing substances
US7937909B2 (en) * 2008-06-30 2011-05-10 James A. Donovan Method for creating a package pressure differential
US8721572B1 (en) 2010-06-10 2014-05-13 Eyedetec Medical, Inc. Systems, devices, kits and methods for therapy of the eye

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