Refrigeration – Processes – Treating an article
Reexamination Certificate
1999-10-04
2001-02-13
Capossela, Ronald (Department: 3744)
Refrigeration
Processes
Treating an article
C062S078000, C062S394000
Reexamination Certificate
active
06185942
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention generally relates to the field of food preparation and more particularly to a device for rapidly cooling liquid based food such as soups, stews and chowders.
2. Discussion of the Related Art
When cooking large quantities of liquid based food such as soups, stews and chowders, it is important to handle the food properly to prevent it from spoiling. In particular, it is necessary to cool the just-cooked soup rapidly before placing it into a refrigeration unit, such as a cooler or a freezer. If the soup is not properly cooled before it is placed into refrigeration, bacteria may develop in the food. In order to prevent this, government regulations require that soups and the like be cooled from approximately 180° to approximately 40° in no more than six hours. When dealing with small quantities of soup, cooling within the government regulations is usually readily achieved. However, restaurants and food supply outfits often cook large quantities of soup, up to about 50 quarts in a single stock pot, which makes cooling according to the government regulations difficult. In order to cool soups in compliance with the government regulations, the food preparation industry has developed several methods to cool large quantities of soups.
One method involves using a paddle or glove which is filled with water and frozen. The soup is stirred with the paddle or glove until it is cooled to the proper temperature. However, this method is extremely labor-intensive, requiring a person to continuously stir the soup for several hours. Another method involves pouring the soup into a number of shallow containers which are then placed into refrigeration. This method requires large amounts of space and is not a reliable method for effectively cooling the soup. A third method involves placing the entire stock pot into an ice bath to cool the soup. Again, this method can take up large amounts of space in the kitchen, and is not consistently effective. Yet another method involves cooking the soup with less than the required amount of liquid, and then adding the remaining liquid at the end of the cooking time in the form of ice to cool the soup. This method is not very time-efficient and also can adversely affect the flavor and consistency of the soup.
What is needed therefor, is an apparatus and method for cooling soups and the like which is convenient, space-efficient, requires minimum labor, and which consistently and effectively cools the soup.
SUMMARY OF THE INVENTION
In accordance with the present invention, there is provided an apparatus and method for rapidly cooling liquid based foods, such as soups and the like, the apparatus including a portable and reusable fluid circulation device which is inserted into a container holding the hot soup in order to cool the same. The fluid circulation device preferably includes a coiled, tubular element which circulates chilled fluid through the soup, without the fluid coming into direct contact with the soup. The soup is cooled by continuously flowing the chilled fluid through the circulation coil, thereby effecting a heat exchange whereby the chilled fluid absorbs heat from the soup as it passes through the fluid circulation device, thereby lowering the temperature of the soup. The apparatus includes a pump which transports the chilled fluid from a fluid supply, through an inlet line into the circulation device, through the circulation device and into an outlet line which then transports the fluid out of the fluid circulation device. Since a constant supply of chilled fluid is continuously flowing through the coil, the soup is cooled very quickly, and with a minimum amount of effort on the part of kitchen personnel.
According to one embodiment, the fluid supply is preferably a container which is sized to hold the pump and a predetermined amount of ice, such that as the ice melts, the pump transports the fluid from the container and into the input line which is connected to the fluid circulation device. A second source of fluid may also be connected to the container in order to replenish the fluid supply within the container as fluid is being emptied from the container and into the circulation device. The second source thereby allows the container to provide a continuous supply of fluid to the fluid circulation device.
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Persson Steven A.
Werrbach, III George A.
Capossela Ronald
Salter & Michaelson
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