Fluent material handling – with receiver or receiver coacting mea – Processes – Gas or variation of gaseous condition in receiver
Reexamination Certificate
2001-08-16
2003-10-21
Maust, Timothy L. (Department: 3751)
Fluent material handling, with receiver or receiver coacting mea
Processes
Gas or variation of gaseous condition in receiver
C141S026000, C141S352000, C141S357000
Reexamination Certificate
active
06634393
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The invention relates to a siphoning device having particular utility as a food baster, of the type commonly know as a turkey baster. The invention is also applicable to medical, scientific and industrial applications and can be used for the separation of immiscible liquids.
2. Brief Description of the Prior Art
The prior art devices commonly known as basters do not effectively contain the liquid that has been drawn into the device. Typically, these devices expel some of whatever liquid the user is attempting to move before the device has reached the final destination. The solution to this has been to tip the baster, directing the liquid to the bulb. This, however, increases the possibility of spillage and places the generally hot contents adjacent the user's hand.
The term baste is used in the application consistent with the definition in the American Heritage Dictionary, Third Edition, Copyright 1994, InfoSoft International, as follows: baste tr.v. basted, basting, bastes. To moisten (meat, for example) periodically with a liquid, such as melted butter or a sauce, especially while cooking baster n.
In its simplest form (hereinafter referred to as the ‘simple baster’) the simple baster consists of only two parts. The first part is the bulb, which is typically made of rubber or a rubber-like plastic. The bulb is generally thick and soft to allow for flexibility as the device is operated by squeezing and releasing the bulb by hand. The second part is a hollow round tube or cylinder, tapered at one end to a small opening. The bulb is attached to the tube at the wider end, with the small opening being used to collect and disperse liquids. While baking meat, to add flavoring and prevent dehydration, it is desirable to take broth or meat juices to baste the meat. The baster is employed in this endeavor by holding the device in one hand and ejecting some of the air from the bulb. The lower end of the tube is placed below the liquid surface, the bulb is released and the vacuum draws the liquid into the tube. The tube is then moved to the top of the meat being cooked, the bulb is squeezed and the liquid is ejected over the meat. In the simple baster, when the liquid is drawn into the tube, it is frequently hot. The hot liquid heats the air in the tube and the bulb, causing expansion of the air. The expansion of the air forces at least some of the liquid out the tube. It is often impossible to draw or retain enough liquid in the baster to adequately baste the meat. Attempts to contain the liquid by turning the tube over, bulb end down, can leak hot liquid in an uncontrollable and dangerous fashion. Turning the baster all the way places the bulb, filled with hot liquid, near the user's hand and may cause burns through the flexible bulb.
The simple baster is often used to separate the meat juices into their component lighter fat and heavier water-soluble parts. When separated from the fat, the heavier water-soluble material is frequently used as a component in gravies. The heavier materials will be referred to as ‘flavorings’. While it would be desirable to wait for a brief time for the fat and flavorings to separate, for distribution into different containers, this is not always feasible. The nature of the simple baster is not well suited for use as a separator because the contents begin to exit as soon as they have entered, often with outside air bubbling through and remixing the liquids to be separated. Any attempts to draw all the pan juices into the baster for separating in one operation results in mixing the pan juices, just the opposite of the desired separation.
Another shortcoming of the simple baster is the inability to measure or control the exact amount of liquid delivered by the baster. The only control over the volume entering the tube occurs when the bulb is squeezed a particular amount or the inlet pulled out of the liquid. The user must estimate how much to squeeze the bulb prior to insertion into the liquid, since squeezing the bulb after the tube has been partially filled drives the liquid out of the baster. Thus, the device cannot be operated in a cumulative manner.
The simple baster, or a similar device, can also be used for a multitude of tasks that involve moving liquids. These liquids can be hot or cold, acid or base, aqueous or not, highly fluid or partially viscous.
In summary, the prior art simple basters are deficient in at least four ways:
1. Fluid leaks due to flow under the force of gravity.
2. When hot liquid is used, air above the liquid expands and pushes the liquid out, making the handling of liquids difficult and dangerous.
3. The amount of liquid that can be drawn up is limited by the size of the bulb and the air trapped within the bulb.
4. Making exact liquid measurements are difficult, because of leaking of the device and the inability to control the amount of liquid drawn into the device.
Prior U.S. Pat. Nos. 5,875,823 and 5,638,872 to Porter disclose and claim devices that overcome prior art problems. It is an object of the present invention to provide an improved design that is less costly to manufacture and easier to use.
SUMMARY OF THE INVENTION
The invention relates to an improved siphoning device, particularly of the type used for basting foods. The device includes an elongated hollow body member having a first open tip end with a fluid flow opening and a second open end. A two-way liquid valve is positioned within said first open tip end, and air pump member is removably attached to the second end of the body member. The air pump is used to expel air from the hollow body member and to draw or siphon liquid into the hollow body member.
The two-way liquid valve has an elongated stem member and a seal member. The seal member is movably positioned within the first open tip end, and is movable between a first position and a second position. The seal member engages the interior surface of the body member proximate the first open tip when in the first position, thereby precluding fluid flow out of the hollow body member first open tip end. It disengages the interior surface of the outlet region when in the second position, thereby permitting flow into or out of the hollow body member.
The stem member has a first end and a second end, with the second end affixed to the seal member to enable the stem to travel with the seal member. The stem member's first end extends substantially beyond the open tip end exterior of the body, so that when the seal member is in the first position, the stem's first end extends through and substantially beyond the open tip end. When the stem's first end is moved toward the open tip end, the seal member is moved away from the interior surface of the outlet region, enabling fluid flow.
The stem has an engagement member extending away from the stem at least at an acute angle, preferably forming an “L”. Pressure on the engagement member in the direction of the seal member moves the seal member out of contact with the interior wall, thereby placing the liquid valve in an open position and permitting liquid to be discharged axially from the hollow body member, through the first open tip end fluid flow opening and along the stem member.
Preferably, the air pump member is a flexible bulb releasably affixed to the second open end of the hollow body member.
Preferably, the seal member is a ball valve member having a horizontal cross-section corresponding to the first open tip end circular cross-section. Advantageously, the ball valve member has a diameter greater than the diameter of the first open tip end and has an oval vertical cross-section.
A stem shroud extends from the first open tip end, such that its proximal end is affixed to, or an extension of the tip end, and its distal end extends beyond that of the stem when the valve member is in the closed position. Thus, when the stem shroud is positioned flush against a flat surface, the stem does not contact the flat surface and the valve is closed. The engagement member is positioned and dimension
Graner Stephen
Porter Jerry
Poslinski Edward
Maust Timothy L.
Parker Sheldon H.
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