GB2482302A

GB2482302A - Pasta dispensing method and apparatus

Info

Publication number: GB2482302A
Application number: GB1012600.1A
Authority: GB
Inventors: Elton James-Rae
Original assignee: ELTONI HOLDINGS Ltd
Current assignee: ELTONI HOLDINGS Ltd
Priority date: 2010-07-28
Filing date: 2010-07-28
Publication date: 2012-02-01
Also published as: GB201012600D0

Abstract

The invention provides a method and apparatus for dispensing consumer portions of hot pasta. Consumer quantities of frozen or chilled, preferably individual quick frozen (IQF) pre-cooked pasta, are taken from a bulk hopper 10 in a chiller section 6 and heated at high power for a short period of time in cooker tank 20 which is preferably sized to retain in the order of three litres of water. Heater elements 21 are mounted on bracket 23 which may be pivoted up and out of tank 20 to facilitate cleaning and maintenance. A sauce dispensing section 8 comprises a further tank 30 designed to retain heated water for one or more bain-maries.

Description

FOOD DISPENSING

Field of the Invention

This invention relates to food dispensing and has been devised, in particular, to provide a method of and/or apparatus for heating and dispensing consumer portions pasta on demand.

Background to the Invention

Pasta is becoming increasingly popular as a convenience food. That is to say, a food which is sold in consumer portions as and when required.

Traditionally, when sold as a convenience food, a bulk quantity of dry pasta is pre-cooked and held in a warming unit. At the time of purchase, a portion is removed from the bulk, re-freshed in boiling water for about 20 seconds, a sauce applied, and the portion given to the consumer. If the pasta is not consumed within a relatively short time, the quality of the pasta can decrease significantly and become quite unattractive. Further, re-freshing the individual portions can prove time consuming, particularly during times of high consumer traffic.

It is an object of the invention to provide a method and apparatus which will go at least some way in addressing the aforementioned drawbacks; or which will at least provide a novel and useful choice.

Summary of the Invention

Accordingly the invention provides a method of preparing edible portions of pasta, said method including the steps of: retaining at a dispensing station a bulk quantity of frozen or chilled pre-cooked pasta at a sub-ambient temperature; withdrawing a portion from said bulk quantity; thawing and heating said portion at said dispensing station; and dispensing said portion.

Preferably said method further comprises applying a sauce to said portion following thawing and heating but before dispensing.

Preferably said thawing and heating step is undertaken by placing said portion in a water bath heated by at least two 2.5 kw heating elements.

In a second aspect the invention provides a dispensing station for dispensing edible portions of pasta, said dispensing station including: a chiller section for maintaining a bulk quantity of pre-cooked pasta at a sub-ambient temperature; and a heating section for thawing and cooking portions of pasta taken from said chiller section.

Preferably said dispensing station further includes one or more heated containers for sauces.

Preferably said heated containers comprise bain-maries.

Preferably said chiller section includes a mounting facility for one or more eutectic plates.

Many variations in the way the invention may be performed will present themselves to those skilled in the art, upon reading the following description.

The description should not be regarded as limiting but rather as an illustration, only, of one manner of performing the invention. Where appropriate any element or component should be taken as including any or all equivalents thereof whether or not specifically mentioned.

Brief Description of the Drawings

One working embodiment of the invention will now be described with reference to the accompanying drawings in which: Figure 1: shows an isometric view of a dispensing station according to the invention; Figure 2: shows a partial frontal sectional view of the dispensing station shown in Figure 1; and Figure 3: shows an isometric view of a heating element included in the apparatus shown in Figures 1 & 2.

Detailed Description of Working Embodiment

The invention provides a method of, and apparatus for, dispensing portions of hot cooked pasta, both method and apparatus being based on the use of the dispensing station 5 shown in Figures 1 to 3.

In the form shown the dispensing station 5 comprises three main elements namely a chiller section 6, a heating section 7 and a sauce dispensing section 8. All three sections are preferably combined in a single housing 9 which, in the form shown, is preferably configured to be mounted at working height and may, for example, be placed on a worktop or the like. The apparatus as herein described could also be mounted on a trolley to facilitate mobility.

The chiller section 6 comprises a hopper 10 which is sized and shaped to hold bulk quantities of frozen or chilled, pre-cooked pasta at a sub-ambient temperature. It is preferred that individual quick frozen (IQF) pasta be used as the individual portions can be easily established prior to heating. The hopper is preferably covered by a sliding lid 11 which allows the hopper to be accessed in a single-handed operation. The outer surface of the hopper is surrounded by a layer of insulating material 12 which may comprise fire retardant foam panels. Located between the lower surface of the hopper 10, and the inner surface of the insulation 12 is a cavity 13 into which one or more eutectic plates 14 may be placed to maintain the temperature of the hopper 10 at a low level. The cavity 13 may be accessed via a hinged panel 15 in the front surface 16 of the housing 9.

The heating section 7, as shown, comprises a cooker tank 20 of a generally rectangular section and is preferably sized to retain in the order of 3 litres of water. In use, a portion of IQF pasta to be dispensed is placed in a basket (not shown) which in turn is placed in the tank 20 to enable the temperature of the pasta to be raised to a level acceptable to consumers. Water within the tank 20 is preferably heated by at least one and, as shown two, electrical elements 21.

It is preferred that two elements of a lesser power draw are used to enable an effective unit to be provided which can be powered from a conventional domestic 3-pin power supply. Each element is preferably of the form shown in Figure 3 and is mounted so that the end loop 22 lies parallel and adjacent to

S

the inner bottom surface of the tank 20. Each element 21 can, for example, be 2.5kw rated at 230 volts. Alternatively a single element could be provided powered from a 32 amp supply.

The elements 21 are mounted on a bracket 23 the bracket, in turn, being pivotally mounted to enable the assembly of elements to be pivoted up and out of the tank 20 to facilitate cleaning and maintenance.

A drain 24 can be provided leading from the bottom of the tank 20 and exiting through the front surface 16 of the housing 9. This allows the tank to be readily emptied for cleaning andlor transport.

The sauce dispensing section 8 comprises a further tank 30 designed to retain heated water for one or more bain-maries. Each bain-marie may be covered by a hinged lid 31. The tank 30 may also be provided with a drain 32 leading from the lower surface of the tank and out through the front surface 16 of the housing 9. Although not shown, a further element may be provided within the tank 30 to maintain the temperature of water therein.

The sections 6, 7 and 8 may be separated by splash walls 35 to get the various separate and to promote cleanliness. A laterally extending shelf 36 may be provided on which the heated pasta can be placed for consumers.

In use, a portion of IQF pasta is taken from the hopper 10, placed in a basket, and the basket then placed in tank 20. The elements are then powered for about 10 seconds at which point the pasta will be sufficiently hot and may be withdrawn ready for consumption. Before being passed to the consumer, a sauce may be added from one of the bain-maries in section 8.

We have found that a method and apparatus as described herein allows IQF pasta to be stored for considerable periods but which, when heated and dispensed is always fresh tasting and thus highly attractive to consumers. Any unheated pasta remaining after use of the apparatus may be returned to bulk storage meaning that pasta wastage, which is an inherent feature of prior art methods and apparatus, can be avoided.

Claims

Claims 1. A method of preparing edible portions of pasta, said method including the steps of: retaining at a dispensing station a bulk quantity of frozen or chilled pre-cooked pasta at a sub-ambient temperature; withdrawing a portion from said bulk quantity; thawing and heating said portion at said dispensing station; and dispensing said portion.
2. A method as claimed in claim 1 further comprising applying a sauce to said portion following thawing and heating but before dispensing.
3. A method as claimed in claim I or claim 2 wherein said thawing and heating step is undertaken by placing said portion in a water bath heated by at least two 2.5 kw heating elements.
4. A dispensing station for dispensing edible portions of pasta, said dispensing station including: a chiller section for maintaining a bulk quantity of pre-cooked pasta at a sub-ambient temperature; and a heating section for thawing and cooking portions of pasta taken from said chiller section.
5. A dispensing station as claimed in claim 4 further including one or more heated containers for sauces.
6. A dispensing station as claimed in claim 5 wherein said heated containers comprise bain-maries.
7. A dispending station as claimed in any one of claims 4 to 6 wherein said chiller section includes a mounting facility for one or more eutectic plates.