Cover for a refrigerated service counter

Abstract

The invention relates to a device for cooling food items, wherein: the device comprises a shell; the shell is filled with refrigerant; on the top surface of the shell a rod is provided; the rod at least partly encloses a volume; and the volume is partly filled with a refrigerant.

Description

[0001] "Refrigerated counter top"

[0002] The invention relates to a device for cooling food according to claim 1.

[0003] State of the art:

[0004] When marketing fish and other goods that require refrigeration, such as seafood, it is common practice to display them by using piles of ice cubes as a cooling base on sales counters.

[0005] During the presentation and sale of these goods, substances such as fish protein, fat, scales, etc. are released from them. These released substances contaminate the ice and the surface of the sales counter below.

[0006] To clean the sales counter, the ice pieces must first be thawed. This is usually done with warm water. The resulting condensate is just above freezing and flows down the drain or storm drain.

[0007] This results in adverse effects such as biofilm formation, deposit formation, blockage, and odor development. Object and advantages of the invention:

[0008] The object of the present invention is to facilitate the handling of goods to be stored refrigerated for display, such as fish, seafood, etc., and at the same time to reduce energy consumption.

[0009] The problem is solved by the features of claim 1. The dependent claims specify advantageous and expedient developments.

[0010] Accordingly, the invention relates to a device for cooling food, the device comprising a casing, the casing being filled with cooling liquid, a rod being present on a surface of the casing, the rod at least partially enclosing a space, the space being partially filled with cooling liquid.

[0011] The rod represents a local elevation maximum on the surface of the casing. This local elevation maximum ensures that an item placed on the casing of the food cooling device, e.g. a fish, cannot come into contact with the remaining surface of the casing in the immediate vicinity of the rod. This is because the inherent strength of the item prevents the necessary flowing deformation. This means that the item to be cooled can only come into contact with the rod in the area of ​​this local elevation maximum.

[0012] For example, several small rods are distributed over the surface of the casing, in particular arranged at a distance from one another, as will be described in more detail below. By way of example, such small rods are arranged adjacent to one another, at least in a partial area of ​​the surface of the casing of the device for cooling food. As a result, these small rods can form a corresponding number of adjacent local elevation maxima on which the product to be cooled can rest at specific points without coming into direct contact with the remaining surface lying between these local elevation maxima.

[0013] This mere point-by-point support of the product on the rods of the device for cooling food means that the product to be cooled is exposed to the cooling temperature of the cooling liquid from below via the ambient air between the rods, which is also cooled, but because of the lack of contact between the product and the device, it cannot freeze to the surface in the areas between the rods.

[0014] This means that the device ensures optimal cooling and prevents the goods or food from freezing.

[0015] In order to give the casing of the food cooling device a handy format, it can be designed in the shape of a mat, for example, 100 cm * 60 cm * 5 cm.

[0016] The rod can be configured to protrude from the surface of the casing, with a first end of the rod being arranged in the region of the surface on the casing and a second end being spaced from the surface of the casing. For example, the rod can extend approximately 30 mm from the first to the second end.

[0017] The shell and / or the rods may be made of a rubber-based material, e.g. natural rubber.

[0018] The cooling fluid may be saline water. For example, the cooling fluid may contain approximately 7% NaCl.

[0019] The rod may have a diameter between 3 and 10 mm. According to an exemplary embodiment, the rod may have a diameter of 5 mm.

[0020] For example, the rod is designed as a solid of revolution. It is conceivable that the rod is rod-shaped, conical, or in the form of an ellipsoid of revolution. It is conceivable that the rod is present as a rod, a cone, a truncated cone, or an ellipsoid of revolution.

[0021] The rod can be designed such that its space is filled with cooling liquid between 50% and 70%. For example, the remaining 30% to 50% of the space is filled with air. It is also conceivable that the remaining 30% to 50% of the space is filled with a material that is different from the cooling liquid. For example, the material is rubber. For example, the space within the rod extends over two-thirds of the length of the rod, starting from the surface. For example, the space extends over 20 mm.

[0022] This ensures that the cooling temperature of the cooling liquid does not reach the tip of the rod, but rather an insulating buffer zone forms between the upper edge of the cooling liquid and the tip of the rod. This, in turn, prevents the goods resting on the tip of the rod from freezing to it.

[0023] The space of the rod can be connected to an interior of the shell so that cooling liquid can flow from the shell into the space and back.

[0024] It is also conceivable that the space and the interior of the shell are separated by the shell, the surface of the shell and / or an upper side of the shell.

[0025] Furthermore, the stick can be conical. For example, the stick can extend in a conical shape from the first end to the second end, with the stick having a rounded end at the first end. This increases the surface area for the food to rest on.

[0026] The rods can, for example, be made up of approximately one-third of their entire rubber at the end facing away from the surface of the cooling device. The rods can also be filled with approximately one-third of their entire air at the end facing away from the surface of the cooling device. This makes the rods flexible and malleable when pressure is applied to their tips.

[0027] This allows the rods to adapt to the shape and weight of the product placed on them without denting and / or damaging the product or food. The distance from the casing of the food cooling device ensures optimal cooling and prevents the product or food from freezing.

[0028] The flexible shape of the rods allows for an increased surface area for cleaning the food cooling device. For example, the individual rods can be pushed apart, making it easier to remove any deposits stuck between them.

[0029] In particular, this device is designed to be dishwasher safe.

[0030] Furthermore, the rods can be evenly distributed across the surface. This allows for even and gentle placement of the goods to be cooled on the individual, distributed rods.

[0031] For example, the casing may have six side surfaces, e.g. in a mat shape, with the rod(s) being present on a surface of only one of the side surfaces.

[0032] It is conceivable, however, that the rods are present on five sides of the shell. For example, in a horizontal orientation of the shell

[0033] (mat shape) on top and on four sides.

[0034] If multiple rods are present, the first of the rods can be spaced from the next by at least 5 mm. This provides sufficient support points for damage-free placement of the goods to be cooled, even for delicate surfaces such as fish. At the same time, sufficient volume is also provided to absorb any substances that may be secreted by the goods to be cooled, such as fish protein, fat, scales, etc.

[0035] Further advantages are briefly listed below:

[0036] □ The water-salt filling is not a hazardous substance and not an environmental toxin

[0037] □ The cover is traceable and recyclable.

[0038] □ The food cooling device fits into any fish and seafood display.

[0039] □ The change is easy due to the weight and shape (previously a lot of time was spent filling / replacing ice).

[0040] □ Fish protein, fat, scales, salt water (outside) is no longer a problem when defrosting and draining into the drain

[0041] (Odor, deposit formation, blockage, biofilm) .

[0042] □ Ice production and defrosting are energy-consuming (defrosting is usually done with warm water). This means that with the device for cooling food according to the invention:

[0043] - First, energy is saved during production by using only the energy required for cooling the device. The energy previously required for producing additional ice as a precautionary measure is eliminated.

[0044] Furthermore,

[0045] - Secondly, the energy expenditure that was previously required to produce the warm water to defrost the ice.

[0046] - Thirdly, the cooling energy still present in the cooling device and / or the cooling fluid after cleaning can be reused in a further energy-saving manner. This can be achieved by immediately placing the food cooling device in a suitable cooling device after cleaning. For example, a freezer with a support (-10°C) for optimal cold absorption and reuse.

[0047] □ Better removal of goods at the end of the working day and storage, without contact with melt water.

[0048] □ Reduction of contamination in the ice maker (water connection usually not in the hygienic design).

[0049] □ The "rods" are arranged offset for optimal

[0050] Load distribution.

[0051] Description of an example:

[0052] The invention is described in more detail below with reference to the attached figures.

[0053] They show examples and diagrams:

[0054] Fig. 1: A device for cooling food in plan view.

[0055] Fig. 2: A device for cooling food in sectional view.

[0056] Fig. 3: A pin-shaped element of the device for cooling foodstuffs, as shown in Figs. 1 and 2, in side view.

[0057] Accordingly, Figure 1 shows, by way of example and schematically, a device 1 for cooling food. This device comprises a casing 2 filled with cooling liquid 3. A rod 5 is provided on a surface 4 of the casing 2, which at least partially encloses a space 6. The space 6 is partially filled with cooling liquid 3 (see Figs. 2 and 3).

[0058] Figure 2 shows a sectional view of the device 1 for cooling food. A pin 5 is arranged with its first end 5.1 in the area of ​​the surface 4 on the casing 2, and its second end 5.2 is spaced from the surface 4 of the casing 2.

[0059] The rod 5 encloses a space 6, which is at least partially filled with coolant 3, as is the casing 2. At the upper end 7 (in the region of the second end 5.2), the rod 5 is filled with rubber, for example, to approximately one-third of the height of the rod 5. It is also conceivable that at the upper end 7 (in the region of the second end 5.2), the rod 5 is filled with air or a gas to approximately one-third of the height of the rod 5.

[0060] Figure 3 shows, by way of example and schematically, a side view of a pin 5 of the food cooling device 1. The reference numerals denote the same features in all three figures.

[0061] List of reference symbols:

[0062] 1 Device for cooling food 2 Cover

[0063] 3 Coolant

[0064] 4 Surface

[0065] 5 sticks

[0066] 5.1 first end 5.2 second end

[0067] 6 rooms

[0068] 7 upper end

Claims

Claims:

1. Device (1) for cooling food, the device comprising a casing (2), the casing (2) being filled with cooling liquid (3), a rod (5) being present on a surface (4) of the casing (2), the rod (5) at least partially enclosing a space (6), the space (6) being partially filled with cooling liquid (3).

2. Device (1) according to the preceding claim 1, characterized in that the rod (5) protrudes from the surface (4) of the casing (2), wherein the rod (5) is arranged with a first end (5.1) in the region of the surface (4) on the casing (2) and is spaced from the surface (4) of the casing (2) with a second end (5.2).

3. Device (1) according to one of the preceding claims, characterized in that the sheath (2) and / or the rods (5) are formed from a rubber-based material.

4. Device (1) according to one of the preceding claims, characterized in that the cooling liquid (3) is present as salt-containing water.

5. Device (1) according to one of the preceding claims, characterized in that the rod (5) has a diameter between 3 and 10 mm.

6. Device (1) according to one of the preceding claims, characterized in that the rod (5) is designed such that the space (6) of the rod (5) is filled between 50% and 70% with cooling liquid (3). Device (1) according to one of the preceding claims, characterized in that the space (6) of the rod (5) is connected to an interior of the casing (2), so that cooling liquid (3) can flow from the casing (2) into the space (6) and back. Device (1) according to one of the preceding claims, characterized in that the rod (6) is made entirely of rubber to approximately 1 / 3 at the second end (5.2) facing away from the surface (4) of the device (1). Device (1) according to one of the preceding claims, characterized in that the rod (5) is conical. Device (1) according to one of the preceding claims, characterized in that the rods (5) are arranged so as to be evenly distributed over the surface (4).Device (1) according to one of the preceding claims, characterized in that a plurality of rods (5) are present, wherein a first of the rods (5) is spaced from another of the rods (5) by at least 5 mm.

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