Rotating Multi-Layer Pizza Tray System

Description

CROSS-REFERENCE TO RELATED APPLICATION

This application claims the benefit of U.S. Provisional Patent Application No. 63/666,070, filed on Jun. 28, 2024, titled “Rotating Multi-Layer Pizza Tray System” the entire contents of which are incorporated herein by reference.

FIELD OF THE INVENTION

The present invention pertains to the field of food service equipment, specifically systems designed for displaying, storing, and serving food items. More particularly, the invention relates to a novel tray system optimized for handling pizzas and similar flat food items. This system integrates features that improve accessibility, maintain freshness, and enhance the overall efficiency of food service in environments such as restaurants, buffets, parties, and other social or commercial gatherings.

The invention falls under the category of serving apparatuses and is particularly concerned with mechanisms that allow for the dynamic and ergonomic presentation of food items, facilitating ease of access and minimal handling. It addresses the challenges commonly associated with the storage and serving of multiple food items in a confined space while ensuring that each item remains readily accessible and intact throughout the duration of its display and service.

BACKGROUND OF THE INVENTION

1. Overview of Existing Serving Solutions: In the realm of food service, particularly in settings such as buffets, parties, and restaurants, the traditional approach to serving pizzas and similar flat food items involves the use of static, non-rotating trays or shelves. These conventional serving methods typically require significant space and do not provide easy access to all items, especially those at the bottom of stacked arrangements. Guests or servers often need to remove several layers or reach awkwardly to access specific items, which can disrupt the presentation and increase the time taken to serve.

2. Limitations of Current Systems: Current serving systems often suffer from several limitations:

• • Inaccessibility: Accessing lower trays in stacked setups is cumbersome and can lead to disorganization or even damage to the food items as trays above need to be moved or removed.
  • Space Inefficiency: Traditional serving trays occupy considerable horizontal space, which is particularly problematic in venues where table or counter space is at a premium.
  • Lack of Flexibility: Many existing systems do not offer the ability to adjust the space between trays, making it difficult to accommodate food items of different sizes or to adapt the setup for different types of events.
  • Visual Appeal: Serving systems that focus purely on functionality often neglect the aesthetic aspect, which can detract from the overall dining experience.

3. Need for Innovation: There is a clear need for a serving system that addresses these challenges by providing a space-efficient, flexible, and aesthetically pleasing solution. Such a system should allow easy access to all food items, regardless of their position within the setup, and should maintain a high standard of presentation without requiring extensive space or complex rearrangements during service.

4. Technological Considerations: The ideal solution would incorporate mechanisms that allow each tray to be independently accessible without the need to physically adjust other trays. This could include features that enable trays to rotate independently and mechanisms that allow the vertical spacing between trays to be easily adjusted according to the size of the food items. Additionally, the system should be designed with stability and durability in mind to withstand the rigors of frequent use in a commercial setting.

SUMMARY OF THE INVENTION

This section of the patent application provides a comprehensive overview of the multi-layer rotating pizza tray system, detailing the assembly process, operational mechanics, and functional advantages of the invention, with specific reference to component numbers.

1. Assembly Process: The assembly of the multi-layer rotating pizza tray system begins with the base (102), which is equipped with four rubber stands (118) affixed to its underside to ensure stability and prevent slippage. The central rod (104) is then securely installed at the center of the base (102), protruding upwards.

• • Installing the First Tray (110):
  • The first tray (110), which is a full circular tray without any cut-out, is set to be installed two inches above the base (102). This is achieved by first inserting a mechanical support (106) onto the rod (104), sliding it up to approximately one inch above the base (102). A plate (108), designed to overlay this support (106), is then positioned. The tray (110), with a central hole aligned with the rod (104), is placed over the plate (108), effectively resting on the support (106). The mechanical support (106) includes a tightening mechanism, typically a screw, which is adjusted to lock the tray (110) at the desired height of two inches above the base (102).
  • Installation of Subsequent Trays (112, 114, 116):
  • The second tray (112), third tray (114), and fourth tray (116) are installed in a similar manner. Each tray comes with a corresponding plate (108) and mechanical support (106) beneath it. The plates (108) serve as the base for the trays and are integral to ensuring that each tray is securely mounted at the correct height. As with the first tray (110), these components are stacked over the central rod (104), with the supports (106) adjusted and tightened at regular intervals (two inches between each tray) to maintain uniform spacing and stability.

2. Mechanism of Rotating the Trays: Each tray (110, 112, 114, 116) is designed to rotate independently around the central rod (104). This feature allows for the precise alignment of the sector-shaped (slice shape) cut-out of an upper tray with the pizza slice directly below it on the lower tray. The rotation mechanism is smooth and user-friendly, ensuring that trays can be easily turned to access different slices without disturbing the structural integrity or the arrangement of the pizzas.

• • Aligning for Slice Removal:
  • The design of the cut-outs facilitates clean and easy removal of pizza slices. Users can rotate the trays such that the cut-out on one tray aligns with a slice on the tray below, creating an unobstructed path for the slice to be lifted out. For enhanced safety and cleanliness, it is possible to align not just the directly adjacent tray, but also the cut-outs of all upper trays. This alignment ensures that multiple layers do not interfere with the removal process, reducing the risk of toppling or dislodging other slices.
  • Distributing Slices on Each Tray:
  • The system's design also allows for the convenient placement of pizza slices onto the trays. Utilizing the access provided by the cut-outs, users can lay down slices one after another through the cut-out of the upper trays. By slightly rotating the tray for each slice, the process of distribution does not necessitate the removal or disassembly of any part of the system, ensuring a streamlined and efficient setup.

3. Functional Advantages: This inventive system not only optimizes space and enhances the efficiency of service but also improves the aesthetics and hygiene of food presentation. The ability to assemble, access, and adjust the system easily, coupled with the clean mechanism for adding or removing slices, makes it an ideal solution for any food service environment looking to improve its offering and operation.

DETAILED DESCRIPTION OF THE INVENTION

1. Overall Configuration and Components: The multi-layer rotating pizza tray system is designed to maximize the efficiency of space usage while enhancing the ease of access and serving of pizza slices and similar food items in various service environments.

• • Base and Stability (102, 118):
  • The system starts with a sturdy base (102) that provides a reliable foundation for the entire structure. The base is equipped with rubber stands (118) to ensure it remains stable on any surface and prevents slipping. The base supports a central rod (104), which serves as the main structural backbone of the unit, extending vertically from the center of the base.
  • Central Rod and Tray Support (104, 106, 108):
  • The central rod (104) is designed to hold multiple trays (110, 112, 114, 116) at various heights. Each tray is supported by a mechanical support (106) that allows the height of the tray to be adjusted. The mechanical support includes a locking mechanism that can be tightened to fix each tray at the desired height. Beneath each tray, a plate (108) is placed over the mechanical support to provide a stable surface for the tray to rest upon.

2. Tray Design and Functionality (110, 112, 114, 116): Each tray is circular and includes a sector-shaped cut-out. The trays are designed to rotate independently around the central rod, allowing for easy alignment and access to the items on each tray.

• • First Tray—Bottom Tray (110):
  • The first tray placed directly above the base is a complete circular tray without any cut-out, designed to hold items securely and serve as the foundational layer for additional trays.
  • Subsequent Trays with Cut-Outs (112, 114, 116):
  • The trays above the first tray each feature a sector-shaped cut-out. These cut-outs are strategically positioned to allow a user to access slices from the tray directly below without moving or adjusting the tray above. This design is critical for maintaining the integrity of the arrangement and for ease of service.
  • In one embodiment, the system comprises a central rod mounted on a circular base approximately 14 inches in diameter, matching the diameter of the trays. The base has a thickness of about 0.5 inch and is supported by four rubber feet of approximately 0.5 inch height. The first tray is mounted approximately 2 inches above the base using a locking mechanical support and an overlay plate. Each subsequent tray is similarly mounted 2 inches above the one below it, using identical supports and plates. This spacing allows for efficient use of vertical space while still providing room to access food slices via the sector-shaped cut-outs in the upper trays. In this example, four trays are stacked vertically, with the bottom tray being a full circular plate and the remaining trays featuring the sector-shaped cut-outs. The height of the entire assembly in this embodiment is approximately 13 inches.
  • However, the invention is not limited to these exact measurements. The vertical spacing between trays may vary based on the size and type of food being served. For instance, spacing may range from approximately 1 inch to 2.5 inches or more, depending on whether compact storage or food diversity is prioritized. Trays may also be placed at different intervals to accommodate items of varying heights, such as desserts, sandwiches, or garnished slices. The use of sector-shaped cut-outs allows the trays to be positioned closer together while still permitting efficient access, thereby minimizing the overall height of the system compared to conventional multi-tiered serving stands.

3. Assembly Process: The trays are assembled onto the central rod by sliding them over the rod and adjusting their height using the mechanical supports (106). Each support is set at a predetermined height by measuring from the base, ensuring that each tray is spaced evenly or as required based on the size of the items being served.

4. Rotational Mechanism and Slice Access: The rotational feature of each tray allows for the precise alignment of the cut-outs with slices on the tray below, enabling easy access to remove a slice through the cut-out. This mechanism is particularly beneficial in busy service settings where quick and clean access to food items is necessary.

• • Accessing and Distributing Slices:
  • Users can access slices by rotating the trays to align the cut-outs with the slices below. Additionally, when placing slices onto the trays, the cut-outs provide a convenient access point to lay down slices one after another, without the need to remove or disassemble any part of the system. This design allows for the efficient restocking of trays during service.

5. Advantages of the Invention: This invention offers significant improvements over traditional serving methods by providing a system that is space-efficient, flexible in configuration, and efficient in operation. It enhances the presentation of food while also addressing hygiene and service speed, making it ideal for environments such as buffets, restaurants, and special events.

Comparison to Prior Art: This system achieves compact vertical stacking with full access. Prior systems lack the combined use of rotation and sector-shaped cut-outs for vertical access. This invention improves hygiene by minimizing tray handling and saves space, making it ideal for restaurants and buffets

Embodiment Example (Non-Limiting)

• • Tray Diameter: 14 inches
  • Tray Spacing: 2 inches (adjustable)
  • Base Height: 0.5 inch, with 0.5-inch rubber feet
  • Total Height (4 trays): Approximately 13 inches
    Users may increase spacing between specific trays (e.g., between trays 2 and 3) to store larger food items. This flexibility supports a variety of configurations for different culinary needs

In one embodiment, the trays are manufactured from stainless steel (Grade 430 or Grade 304), offering a durable, elegant, and corrosion-resistant surface particularly suited for commercial environments, such as restaurants, catering services, and buffets. These trays are designed for repeat use, are dishwasher-safe, and present a premium appearance ideal for upscale food presentation. In an alternative embodiment, the trays may be formed from food-grade polypropylene (PP) reinforced with talc filler to increase stiffness and heat resistance. This material choice reduces the overall weight of the system, making it well-suited for home use or transportable event serving. Other food-safe plastics or composites may also be used as appropriate. The remaining components—such as the central rod and mechanical locking supports—are composed of anodized aluminum (6061-T6) for strength, low weight, and resistance to corrosion. The base may be either stainless steel for durability or ABS plastic for a lightweight consumer version. Rubber feet attached beneath the base provide frictional grip and stability. Optional low-friction components such as nylon bushings or sealed ball bearings may be integrated into the tray hub or collar system to allow for smooth and quiet rotation with minimal torque (e.g., <0.2 N·m). The system may also include optional laser-etched indicators on the central rod for consistent tray spacing, or a Lazy Susan bearing interface between trays and their support plates for enhanced rotation. This material flexibility allows the system to scale from affordable home models to premium commercial configurations, without deviating from the inventive core concepts of vertical stacking, cut-out alignment, and independent tray rotation.

Alternative Rotation Mechanism Using Lazy Susan Bearings

In another embodiment, each tray is rotatably mounted using a commercially available lazy Susan bearing assembly. The bearing is positioned between the overlay plate (108) and the underside of the tray (110-116). This configuration enables smooth rotation with minimal torque and may simplify assembly and disassembly for cleaning.

Lazy Susan bearings are particularly suitable for home-use or lightweight commercial settings. They may be fabricated from food-grade stainless steel or plastic, and typically offer 360° continuous rotation. The integration of this bearing system enhances user convenience, particularly when accessing or distributing food through the sector-shaped cut-outs.

BRIEF DESCRIPTION OF EACH FIGURE

FIG. 1:

Exploded side view of the complete system. Shows base (102), central rod (104), locking mechanisms (106), support plates (108), trays (110, 112, 114, 116), and rubber stands (118). This figure illustrates how the parts stack vertically.

FIG. 2:

Assembled top view. Displays all four trays (110, 112, 114, 116) installed over the base (102), showing the vertical alignment and overall symmetry.

FIG. 3:

Top view (unlabeled). Shows the top-down perspective of one or more trays, focusing on the triangular cut-outs.

FIG. 4:

Rear view of assembled unit. Shows base (102) and trays (110, 112, 114, 116) from the side.

FIG. 5:

Bottom perspective view. Highlights rubber stands (118) under the base (102), showing stability features and tray alignment.

FIG. 6:

Detailed side view with supports showing straight the cut-outs. Displays all trays (110-116), supports (106), plates (108), base (102), and rubber feet (118) in assembled form.

FIG. 7:

Side sectional view with central rod visible. Includes rod (104), plates (108), base (102), trays, and all structural elements for internal perspective.

FIG. 8:

The trays from the opposite side of the cutouts. Could show one tray and its sector-shaped cut-out for clarity.

FIG. 9:

Close-up of locking mechanism and plate. Focus on placement of the support (106), plate (108) under the missing upper tray (116), and the demonstrated trays (112,114).

FIG. 10:

Partial cutaway of tray mounting with close up of the support. Shows rod (104), support (106), and tray (114) for illustrating height adjustment.

FIG. 11:

Close up of a locking support under a tray. Illustrates how support (106) stands beneath the missing tray (116)

FIG. 12:

Horizontal view of the system. While upper tray is missing but its support is demonstrated, remaining trays (110, 112, 114) are clearly demonstrated every one with its support.

FIG. 13:

The rod with the support of upper tray. Shows rod (104) and a support (106) holding tray (114) in early assembly phase.

FIG. 14: Upper view showing the plate with the absence of the upper tray while showing the other trays. Illustrates cut-outs on trays (114, 112, 110), and rod (104), emphasizing alignment for access.

FIG. 15:

Close up of the support of the upper tray showing also the two middle trays. Highlights how trays (112, 114) are supported on plates (108) and locked by supports (106).

FIG. 16:

Base and rod perspective. Isolated view of base (102), rod (104), and rubber feet (118).

FIG. 17:

Early assembly step. Base (102), rod (104), and lowest tray (110) shown installed.

FIG. 18: Support and plate with the first tray (110) and support and plate without the second tray. Shows tray (110), plate (108), support (106), base (102), and rubber feet (118).

FIG. 19:

The first tray without cutout (110) and the support and plate of the second tray. Tray (110), plate (108), support (106), rod (104), and base (102) during mounting.

FIG. 20:

Component breakout repetition. Three repeated assemblies of supports (106) and plates (108) possibly showing without the trays.

FIG. 21:

Upper trays only. Shows trays (112, 114, 116) to illustrate the uniformity and cut-outs at upper levels from upper perspective.

FIG. 22:

Similar to FIG. 21, alternate angle. Trays (112, 114, 116) again shown in stack to focus on cut-out alignment or spacing from the bottom.