Ice cream dipping cabinet

Abstract

An ice cream dipping cabinet which holds tubs of ice cream, is provided with individual tub receptacles, surrounded by cooling coils. The cabinet, which can be used for other foods, either frozen or cold, has a solid top plate which orients the individual tubs. This allows lower maintenance time and cost, helps keep moisture out and cold air in the enclosed bottom of the cabinet. The top plate has holes for the tubs, which limits the escape of cold air from the cabinet, improving energy efficiency, as well as improving the overall visual aesthetics of the cabinet, and the ease of access to the desired tub by the server. The invention also includes a locking device for preventing each tub from turning when being accessed in the proper serving position, and means for moving the tub upward for ease of removal. A clear cover has a slidable lid, which is slidable about an arc, and also pivotable upwardly for ease of removing and replacing the more remote tubs.

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application claims the benefit of priority of the following applications: PCT Application PCT / US2012 / 068337, filed 7 Dec. 2012; U.S. Provisional Patent Application Ser. No. 61 / 630,294, filed 8 Dec. 2011.FIELD OF THE INVENTION[0002]The present invention relates to cabinet apparatus for containing ice cream, sherbet and the like, for maintaining the contents at a desired temperature, and for ready access by servers, particularly in a commercial retail establishment.BACKGROUND OF THE INVENTION[0003]Ice cream (or ice-cream) is a frozen dessert usually made from dairy products, such as milk and cream, which is often combined with fruits or other ingredients and flavorings. The resulting mixture of chosen ingredients is stirred slowly while cooling, in order to incorporate air and to prevent large ice crystals from forming in the product. The result is a smoothly textured semi-solid foam that is readily scooped. For commercial distribution...

AI Technical Summary

Benefits of technology

[0004]The invention provides an ice cream dipping cabinet in which tubs of ice cream are provided with individual tub receptacles surrounded by cooling coils which are configured inside the cabinet around the ice-cream tubs. The cabinet has a solid top plate which orients the individual tubs. This allows lower maintenance time and cost, helps keep moisture out and cold air in the enclosed bottom of the cabinet. A top plate is provided that has holes for the tubs, which, when the tubs are in place, limits the escape of cold air from the cabinet, improving energy efficiency, as well as improving the overall visual aesthetics of the cabinet and the ice cream display, and the ease of access to the desired tub by the server. Ice buildup reduces thermal efficiency, but since the buildup is slow in the invented cabinet because of the limited moisture, thermal efficiency is maintained. Also, because the cooling coils are readily accessible, a damaged coil or coil section can be easily replaced, resulting in improved and more efficient maintenance than is possible on currently available cabinets in which the coils are embedded in the walls. Further, because the tubs are at a higher elevation in the invented cabinet than in currently available cabinets, the server has better access to the tub contents. Also, a single tub can readily be replaced by a server without impacting the serving capability of an adjacent server.

Problems solved by technology

This impairs efficient serving of customers.

Thus, the tubs are not easy for a server to replace during a time of high activity.

In present cabinets a server must reach deeper and deeper with a scoop to access the ice cream as the level of the product falls lower, which can make access to the bottom of the tub difficult, particularly for short persons.

Additionally, it is difficult for persons to remove tubs, as one must bend far over to reach the bottom of a tub for removal.

In current cabinets, a server changing a tub occasionally scrapes against the accumulated ice crystals on the side of the cabinet, knocking bits of ice into the ice cream in the replacement tub, creating a contaminated food product, which is unappealing to the consumer.

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