Plate for table service with raised support surface

Abstract

A serving plate with a raised support surface, characterized in that it comprises a main body (1) provided with a substantially flat upper surface (2) for supporting food, surrounded by a raised peripheral rim (3), wherein the upper surface (2) incorporates a plurality of protrusions (4) configured to support the base of a food item.

Description

Plate for table service with raised support surface OBJECT OF THE INVENTION The invention, as the title of this descriptive document states, is a serving plate with a raised support surface. It is an innovation that offers advantages previously unknown within current techniques. TECHNICAL SECTOR The present invention falls within the sector of everyday needs, in the subclassification of furniture, articles or appliances for domestic use, coffee grinders, spice grinders and vacuum cleaners in general, and more specifically in the section corresponding to household or table utensils, in particular in table service and plates, platters or similar. STATE OF THE ART The present invention arises from observing the shortcomings of traditional plates used for serving freshly prepared foods, such as pizzas or other similar products. Specifically, it has been noted that these plates typically have a completely flat surface, upon which the food rests in direct contact during consumption. This configuration is common in the hospitality industry, both in domestic and professional settings. The continuous contact between the food and the flat surface of the plate creates a suction effect that makes it difficult to move and handle during service. Likewise, the lack of separation prevents the escape of steam and moisture generated after cooking, which promotes the accumulation of condensation under the food. As a result, the food tends to soften and lose temperature in a short period of time, negatively affecting its texture and quality at the table. Thus, the invention proposes a table service plate with a raised support surface that, while maintaining a classic configuration and being made of ceramic or another material suitable for food contact and continuous use in catering, allows the food to be separated from the bottom of the plate, reducing the suction effect and promoting the evacuation of moisture, in order to preserve its optimal texture and temperature characteristics for longer during table service. Currently, there is no known existence of any table service plate with a raised support surface that has structural and constitutive technical characteristics equal or similar to those described in this descriptive report, as claimed. DESCRIPTION OF THE INVENTION The object of the present invention is the creation of a table service plate with a raised support surface, which provides a notable innovation within its field of application in the current state of the art, the characterizing details that make it possible being conveniently included in the final claims that accompany the present description. The invention relates to a table-service plate with a raised support surface comprising a main body provided with a substantially flat upper surface for supporting food, surrounded by a raised perimeter edge, wherein the upper surface incorporates a plurality of protrusions configured to support the base of the food, such as pizza, elevated with respect to said upper surface, defining a lower free space between the base of the food and the upper surface of the plate. This structural arrangement establishes an effective separation between the food and the bottom of the plate, promoting air circulation under its base and contributing to creating suitable conditions for its stability and correct arrangement during table service. The invention overcomes the limitations associated with using traditional flat-surfaced plates for freshly prepared food by reducing the suction effect generated by continuous contact and facilitating the drainage of moisture from cooking. This minimizes softening and premature temperature loss, preserving the food's original properties for a longer period. Innovation is especially beneficial in restaurant and table service environments, as it improves the presentation and preservation of food during consumption, maintains its texture and appropriate temperature, and optimizes the end user experience, also promoting more efficient service in both domestic and professional settings. The main body is designed to have a configuration suitable for table service, such as a substantially circular shape, among other equivalent geometric configurations, allowing it to adapt to different presentation styles and usage environments. This geometric arrangement promotes a balanced distribution of food across the upper surface, improves stability during service, and facilitates its integration into various restaurant settings. Furthermore, the main body can be configured with different dimensions to accommodate various food sizes, allowing the plate to be adjusted to different portions and formats commonly used in table service. This dimensional variability helps optimize the food-to-plate ratio, improves presentation, and facilitates its use in both home and professional settings. Furthermore, the main body can be made of a food-grade material, such as ceramic or porcelain, or other materials with equivalent properties in terms of strength, hygiene, and durability. This material configuration promotes thermal stability, facilitates cleaning and maintenance, and ensures continuous use in accordance with food service industry standards. Furthermore, the raised perimeter edge can be high enough to limit lateral movement of the food during use, helping to keep it centered on the upper surface. This feature improves handling safety, reduces incidents caused by slippage, and facilitates more controlled and organized service. Similarly, the main body and raised perimeter rim can be configured to allow for the stable stacking of multiple plates, defining support and interlocking zones that promote alignment and stability. This arrangement optimizes storage, reduces the space required in kitchens and service areas, and simplifies the logistical management of tableware. For example, the perimeter rim can be angled, with greater separation at the top, allowing for easy stacking of the plates. Additionally, the multiple protrusions can be of a substantially uniform height, defining a regular support plane for the base of the food. This uniformity promotes balanced support, prevents unwanted tilting, and maintains a constant distance from the upper surface, contributing to consistent performance during use. Furthermore, the protrusions can be distributed substantially evenly across the upper surface and separated from each other in such a way as to define intermediate spaces designed to facilitate the evacuation of moisture from the food. This arrangement promotes air circulation under the base of the food, reduces condensation buildup, and helps to preserve optimal texture, temperature, and quality for longer during service. Additionally, the protrusions can feature different color configurations, color combinations, or ornamental arrangements designed to create decorative motifs, logos, trademarks, or identifying elements for the establishment. This configuration allows for the integration of aesthetic and visual customization functions without affecting the dish's functionality, reinforcing its commercial value and its adaptation to the corporate image of each restaurant environment. To use the serving plate with a raised support surface, the user should place the food on the upper surface of the main body, so that the base of the food rests on the protrusions. The raised perimeter rim helps keep the food centered during handling and consumption, while the configuration of the main body allows it to be adjusted to accommodate different food sizes depending on the service requirements. During use, the defined separation between the food and the upper surface promotes the evacuation of the generated moisture, aided by the distribution of the protuberances and, where applicable, by the presence of ornamental configurations integrated into said protuberances. In this way, in addition to facilitating the maintenance of the food's texture and temperature conditions, the user can take advantage of the chromatic or decorative arrangement of the protrusions to reinforce the visual presentation, the identification of the establishment or the corporate image during table service. EXPLANATION OF THE FIGURES To complete the description being made and in order to help in the better understanding of the characteristics of the invention, this descriptive report is accompanied, as an integral part thereof, by a figure in which, for illustrative and non-limiting purposes, the following has been represented. Figure 1 illustrates the table service plate with a raised support surface. PREFERRED EMBODIMENT OF THE INVENTION The serving plate with a raised support surface comprises a main body (1) provided with a substantially flat upper surface (2) for supporting any food item, surrounded by a raised perimeter rim (3). This upper surface (2) incorporates a plurality of protrusions (4) configured to support the base of a food item, such as a pizza, elevated above the upper surface (2), thus defining a lower free space between the base of the food and the upper surface (2). This structural configuration allows the food to be separated from the bottom of the plate, reduces direct contact, promotes air circulation, and helps preserve its texture and temperature characteristics during service. In a preferred embodiment, the main body (1) has a configuration suitable for table service, such as a substantially circular shape, among other equivalent geometric configurations, facilitating a balanced arrangement of the food on the upper surface (2). This configuration promotes a harmonious presentation, stable handling, and suitable integration into catering and home use environments. Preferably, the main body (1) is configured with different dimensions corresponding to different food sizes, allowing it to adapt to various portions and formats commonly used in table service. This dimensional diversity ensures proper proportions between the food and the plate, optimizing stability, presentation, and functionality in different contexts of use. Preferably, the main body (1) is made of a food-grade material, such as ceramic, providing high mechanical strength, thermal stability, and compatibility with the cleaning and disinfection processes used in the food service industry. The use of this material contributes to the overall durability and the maintenance of the hygienic conditions required in the sector. Typically, the rim (3) is high enough to limit lateral movement of the food during use, keeping it centered on the upper surface (2). This feature improves safety during handling, reduces the risk of unintentional slippage, and facilitates service when moving or transporting food within the food service environment. Generally, the main body (1) and the rim (3) are configured to allow the stable stacking of multiple plates, defining support and interlocking surfaces that ensure the alignment and stability of the stacked assembly. This configuration promotes organized storage, optimizes available space, and facilitates logistics in kitchens, warehouses, and service areas. Alternatively, the plurality of protrusions (4) has a substantially uniform height, defining a stable support plane for the base of the food. This uniformity in height ensures balanced support, prevents unwanted tilting, and maintains a constant separation from the upper surface (2), contributing to homogeneous functional behavior during use. In another preferred embodiment, the plurality of protrusions (4) is distributed substantially uniformly over the upper surface (2) and separated from each other in such a way as to define intermediate spaces configured to facilitate the evacuation of moisture from the food. This arrangement promotes air circulation under the base of the food, reduces condensation buildup, and helps to preserve optimal texture, temperature, and quality for a longer period during service. In certain embodiments, the protrusions (4) have different color configurations, color combinations, or ornamental arrangements intended to form decorative motifs, logos, or identifying elements of the establishment, integrating aesthetic functions without affecting the functional performance of the dish during use. Having sufficiently described the nature of the present invention, as well as the manner of putting it into practice, it is not considered necessary to make its explanation more extensive so that any expert in the field may understand its scope and the advantages derived from it, it being noted that, within its essential nature, it may be put into practice in other modes of embodiment that differ in detail from the one indicated as an example, and which will also achieve the protection sought provided that its fundamental principle is not altered, changed or modified.

Claims

1. A serving plate with a raised support surface, characterized in that it comprises a main body (1) provided with a substantially flat upper surface (2) for supporting food, surrounded by a raised peripheral rim (3), wherein the upper surface (2) incorporates a plurality of protrusions (4) configured to support the base of a food item.

2. A serving plate with a raised support surface, according to claim 1, characterized in that the main body (1) has a circular configuration.

3. A serving plate with a raised support surface, according to claim 1, characterized in that the main body (1) is made of ceramic or porcelain.

4. A serving plate with a raised support surface, according to claim 1, characterized in that the peripheral rim (3) is divergent with greater separation at the top, so that the plates can be stacked. 5.A serving plate with a raised support surface, according to claim 1, characterized in that the plurality of protrusions (4) have a substantially uniform height.

6. A serving plate with a raised support surface, according to claim 1, characterized in that the plurality of protrusions (4) are distributed substantially uniformly over the upper surface (2).