Multi-topping tray container system

Abstract

A food container system that comprises a main tray member that is the primary foodstuff storage tray, a lid member and an intermediate tray member that is molded to include a plurality of recesses to house various foodstuffs (e.g. condiment, toppings). The intermediate tray member is configured so that it is removeably connected to and held fast in the main tray member. The intermediate tray member is further formed with a smaller footprint so that it does not obstruct the view of the contents of the primary foodstuff storage tray when on display at a market. The consumer is easily able to view all the contents of the food container system without handling the food container. In order to service the needs of the fast food or ‘on-the-go’ consumer, the container system includes quick-release fasteners to which utensils may be attached. Further, the consumer may use the main tray member as a bowl or tray into which all the foodstuffs may be mixed in any quantity or combination desired.

Description

PRIORITY [0001] Pursuant to 35 U.S.C. Section 119(e) and 37 C.F.R. Section 1.78, the present application claims priority to the provisional application entitled “Multi-Compartment Container System” by Terry Vovan (Application Ser. No. 60 / 718,781; attorney docket number 2005-6008) filed on Sep. 20, 2005.FIELD OF THE INVENTION [0002] The present invention relates to fast-food container system. More particularly, the invention relates to plastic food packaging that includes multi-topping tray compartments to facilitate the creation of a complete salad meal offering that is geared to the specific taste of the “fast food” consumer. BACKGROUND OF THE INVENTION [0003] Consumers throughout the world are largely familiar with rigid plastic packaging that is used to protect and display food items such as sandwiches, salads and bakery items. These traditional roles of plastic packaging are now the minimum expected standards, and the requirements placed on plastic food packaging continue to exp...

AI Technical Summary

Benefits of technology

[0008] In a preferred embodiment of the present invention, the container system comprises a rectangular main tray member, a complementary lid member with a vented rim that is formed to mate with and be releaseably lockable to the rim of the main tray member, and an intermediate tray with multiple recesses so that a variety of foodstuff, e.g. toppings and condiment, can be placed in them. In order retain the foodstuff in the said recesses, ensure a higher level of sanitation and permit the consumer to view the foodstuff in the recesses, a clear polymer film is disposed over the mouths of the recesses. The use of such membranes is commonplace and can be found in such food items as frozen microwaveable packaged foods and yogurt cup containers. A unique novel feature of the food container system of the present invention is that the multi-compartment intermediate tray does not cover the entire mouth of the tray member and is retention of the intermediate tray in the main tray is be achieved by retaining formations in the main tray periphery that engage with the intermediate tray at two of more points. This configuration provides the consumer with an unobstructed view of main tray contents, as well as contents of the intermediate tray with ease and without having to handle the package prior to purchase. The lid member further includes vents positioned at the lid member edge that permit air to flow into the closed food container in order to oxygenate the green vegetables. Unlike meats and many other grocery items, fruits and vegetables benefit from exposure to oxygen. While carrying out respiration, plants convert their stored glucose into carbon dioxide and water. As opposed to photosynthesis, respiration allows for the natural ripening of fruits even after they are picked. Such oxygenation hinders the growth of spores of bacteria and mold to thereby help extend the freshness of vegetable or fruit. Because respiration rates vary, the lid member vents are sized to meet the characteristics of food content.

Problems solved by technology

The use of flexible plastic packaging material for such combination package lacks in a number of areas.

Firstly, unless the primary flexible bag is fully sealed and remains unperforated, the bag will collapse and the contents included the salad toppings will be crushed and damaged when packaged for transportation; secondly, fully sealing the bags mean that they need to be loosely arranged during bulk transportation to the markets thus requiring care in packaging and further reducing the density value of the shipment of; thirdly, the separate contents contained in the primary package are not easily visible since it is buried among the green vegetables and needs to be dug out in order to be used; and finally, the consumer will still need a separate tray or bowl in order to mix the contents in the desired proportions.

It is further not typical that utensils are placed within the primary flexible package for fear of perforation during handling.

However, this current available rigid plastic food container has an intermediate multi-compartmentalized tray that is configured so that it is support by the rim of the main tray and covers most, if not all of the mouth of the main tray and thereby obstructs the view of the product contents.

Therefore, as with the flexible plastic packaging altenrative, the consumer is unable to determine the quality of the green vegetables without either going up close to the product to examine the contents or often by picking up the package from the shelf and turning it around examining the product.

This defeats the purpose of providing convenience to the consumer who is ‘on-the-go’ and further diminishes the level of sanitation because of handling the product packaging.

Overall, current salad food packaging alternatives fail in their ability to effectively display the contents of the salad offering while protecting the packaging contents.

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