Serving utensil holder
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Solution Overview
Problem
Existing solutions for holding serving utensils in commercial food service settings, such as schools, hospitals, and restaurants, are impractical due to space constraints and incompatibility with steam wells, leading to contamination risks as utensils are often left on countertops or in food pans.
Innovation Solution
A stainless steel or metal Serving Utensil Holder with a 90-degree angled flanged base and telescoping L-shaped arm, allowing adjustable attachment points for hanging utensils, which can fit into buffet wells and accommodate various utensils, preventing contamination.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If traditional spoon rests or clip-on holders are used, then utensils can be held off food surfaces, but they require excessive counter space or are incompatible with steam well configurations
Solution Approach 1:
The invention transitions from horizontal counter-space occupation to vertical suspension within the steam well structure. The holder utilizes the vertical dimension by hanging from the steam well rim, eliminating the need for horizontal counter space while maintaining utensil containment and contamination prevention.
Solution Approach 2:
The holder acts as an intermediary element that bridges the steam well structure and the serving utensils. It provides a suspension mechanism that allows utensils to be held securely within the steam well environment without requiring external counter space or modifying the food service workflow.
2Reliability
If multiple separate spoon rests are provided for different foods, then each utensil can be properly held, but the complexity of the system increases
Solution Approach 1:
The holder is designed as a universal solution that can accommodate multiple different types of serving utensils (spoons, ladles, tongs, etc.) for various foods. A single holder design serves multiple functions and can be deployed throughout the buffet line, eliminating the need for different specialized holders for each food type.
Solution Approach 2:
The holder design allows for individual modular units to be distributed throughout the buffet line. Each steam well can have its own holder, creating segmented containment zones for different food sections while maintaining a standardized, simple design for each unit.
3Reliability
If clip-on holders are used on pots, then utensils can be held off surfaces, but they cannot be used with steam well configurations
Solution Approach 1:
The holder design changes the attachment parameter from clip-on (requiring external pot surfaces) to suspension (utilizing the steam well rim structure). This parameter change enables compatibility with steam well configurations while maintaining reliable utensil support and containment.
Data Source
AI summary
A Serving Utensil Holder made of any material approved for food service. The holder has a 90 degree flange base, round base, hook base or flat base.The base is connected to stationary or adjustable shaft with top end fitted with a utensil holder attachment to hold various types, and sizes of food serving utensils. The 90 degree base and round base have a vertical edge and fit in the well of a buffet line server. The top of the base rest on flat area around the buffet server well.Flat base holder is used on flat areas and can have a bowl for drippings from serving utensil. The hook base enables the utensil Holder to hook on edge of buffet server well to stabilize it without fasteners. Attachments can be permanently made on shaft, or fixed with fasteners allowing other attachments to be used on the same utensil holder.