Chilled Charcuterie Board and Method of Use

Description

RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application Ser. No. 63/730,779, filed Dec. 11, 2024, entitled CHILLCUTERIE IS A STAINED CHARCUTERIE BOARD THAT THE TOP AND BOTTOM SNUGGLY FIT TOGETHER IN WHICH WILL HAVE AN OPENING LARGE ENOUGH TO FIT A 33.5 CM×23.5 CM×3 CM ICE BLOCK IN THE CENTER TO KEEP IT COOL FOR LONGER HOURS AND A LID TO KEEP THE BUGS OUT, and claims the benefit of U.S. Provisional Application Ser. No. 63/872,370, filed Sep. 25, 2025, entitled COOLING CHARCUTERIE BOARD, the entire disclosures of which are herein incorporated by reference.

FIELD OF THE INVENTION

This application relates to charcuterie presentations, and more particularly, maintaining charcuterie presentations at safe serving temperatures for extended periods.

BACKGROUND OF THE INVENTION

When hosting parties or events, traditional serving boards are used to display meats, cheeses, and other perishable foods. These foods typically spoil within a short time at room temperature. Existing solutions are inadequate and present various drawbacks. Chilled stone platters may freeze food and produce condensation. Ice baths create water pooling, mess, and unattractive presentation. These approaches lead to wasted food, unsanitary conditions, and diminished presentation quality.

Various prior art serving devices have attempted to address temperature control for food service. Some devices use nested bowls with ice placed between them, but the ice quickly melts, can become messy, and the food served thereon still comes to room temperature relatively quickly. Electrically wired heating plates, while maintaining temperature, need to remain near an electricity source, are not easy to clean, may be unsightly for certain food service needs, and have cords that can be trip hazards. Self-contained temperature-controlled serving vessels where the temperature control element is not removable take up valuable freezer or grill space prior to food service and have a limited time span for use, as the temperature element is not removable or replaceable by the user and the temperature quickly reverts back to ambient room temperature. Wood planks or bowls are currently popular for food service, and they quickly attain room temperature which leads to the food served thereon coming to room temperature.

Serving foods at room temperature is problematic because the texture deteriorates with many foods and as a result the intended dining experience is negatively affected. This often leads to wasted food that is either unappealing shortly after presentation or food that is unable to be preserved for later reuse. Additionally, on food that has been previously heated or cooled and then acclimated to room temperature, bacteria can grow rapidly at such temperature, as opposed to refrigeration temperature or an elevated temperature from cooking, rendering consumption potentially unsafe.

It would be desirable to provide a system that can ensure food safety, reduce waste, and maintain an appealing presentation for hosts and guests. It would be further desirable to provide a clean, efficient, and aesthetically pleasing solution for maintaining food freshness during serving.

SUMMARY OF THE INVENTION

This invention overcomes disadvantages of the prior art by providing a serving system that maintains the freshness of perishable food items through an integrated cooling mechanism while avoiding the mess, condensation, and aesthetic drawbacks of traditional ice baths or chilled stone platters. The system allows for easy replacement of cooling materials without disturbing food presentation and provides simple disassembly for thorough cleaning.

In an embodiment, a serving system for maintaining freshness of perishable food items includes a bottom pan having a base and a rim extending upwardly from the base, the base and rim defining a tub configured to receive cooling material therein, a serving board having a serving surface on a top side thereof and a bottom surface on an underside thereof, the serving board being positionable on the bottom pan to create an enclosed chamber adapted to contain the cooling material within the tub, a plurality of rails attached to the bottom surface of the serving board and extending downwardly therefrom, the rails being configured to engage with an interior of the rim of the bottom pan to restrict horizontal movement of the serving board relative to the bottom pan while permitting vertical movement of the serving board relative to the bottom pan, and wherein the serving board is removable from the bottom pan by lifting the serving board vertically upward to access the cooling material within the chamber. This allows cooling material to be accessed and replaced without requiring lateral sliding mechanisms or panel removal, thereby simplifying operation and preventing food disturbance during cooling material replacement.

In an embodiment, the rails may be arranged in a rectangular configuration on the bottom surface of the serving board. This allows even distribution of engagement forces around the perimeter of the serving board and ensuring stable horizontal restriction in all directions. In an embodiment, an outer perimeter defined by the rails may be slightly smaller than an interior dimension of the rim such that the rails engage with side walls of the rim when the serving board is positioned on the bottom pan. This may provide a secure mechanical engagement that prevents horizontal displacement while maintaining the ability to lift the serving board vertically for access to the cooling material. In an embodiment, the serving system may include a plurality of magnets embedded in the bottom surface of the serving board and a plurality of magnets embedded in a top edge of the rim, wherein the magnets in the serving board may be configured to magnetically engage with the magnets in the rim when the serving board is positioned on the bottom pan. This may supplement the mechanical engagement of the rails with magnetic attraction to create a more unified appearance and prevent inadvertent separation during transport.

In an embodiment, the magnets may be positioned at or near corners of the serving board and the bottom pan. In an embodiment, the serving system may include a lid having a bottom lip configured to be received within a groove formed in the serving surface of the serving board. In an embodiment, the serving system may include magnets embedded in the serving board at the groove and magnets embedded in the bottom lip of the lid, wherein the magnets in the serving board are configured to magnetically engage with the magnets in the lid. In an embodiment, the serving board is constructed from wood, creating an aesthetically pleasing presentation surface that maintains the traditional appearance of a charcuterie board while incorporating cooling functionality.

In an embodiment, the bottom pan and the serving board are configured to be separated and washed individually. This allows thorough cleaning of all surfaces that contact food or cooling material, thereby maintaining food safety standards and preventing bacterial growth. In an embodiment, the cooling material may include a cooling brick configured to be frozen in a freezer prior to placement in the chamber. In an embodiment, the chamber is configured to accommodate cooling bricks of varying thicknesses through vertical expansion of the serving board relative to the bottom pan. In an embodiment, the rails are configured to function as feet when the serving board is placed on a flat surface with the bottom surface facing downward. This may allow the serving board to be temporarily set down during cooling material replacement without the wet underside of the board contacting the table surface.

In an embodiment, a method of maintaining freshness of perishable food items during serving may include chilling a cooling brick in a freezer, placing the cooling brick into a bottom pan having a base and a rim defining a tub, positioning a serving board on the bottom pan such that rails attached to a bottom surface of the serving board engage with an interior of the rim to restrict horizontal movement while permitting vertical movement, thereby enclosing the cooling brick within a chamber, arranging perishable food items on a serving surface of the serving board, and maintaining the perishable food items at a temperature below ambient temperature through thermal transfer from the cooling brick to the serving surface.

In an embodiment, the method may include placing a lid on the serving board such that a bottom lip of the lid is received within a groove in the serving surface. This may protect the food from insects and environmental contaminants while also retaining cooling efficiency.

In an embodiment, the method may include replacing the cooling brick by lifting the serving board vertically off of the bottom pan without disturbing the perishable food items arranged on the serving surface. In an embodiment, the method may include disassembling the system by separating the serving board from the bottom pan and washing each component separately. In an embodiment, the method may include transporting the system with the perishable food items arranged on the serving surface, wherein the rails prevent horizontal displacement of the serving board relative to the bottom pan during transport.

In an embodiment, a serving board assembly for maintaining freshness of perishable food items may include a serving board having a flat serving surface adapted to receive an arrangement of perishable food items thereon, the serving board having a bottom surface with a plurality of rails extending downwardly therefrom, a bottom pan having a base and a rim extending upwardly from the base to define a tub, the tub being configured to receive cooling material therein, wherein the rails are configured to engage with an interior of the rim to provide horizontal stability between the serving board and the bottom pan while permitting vertical separation of the serving board from the bottom pan, and wherein the serving board is removable from the bottom pan by vertical lifting motion to access the chamber without requiring lateral sliding or panel removal. This configuration allows gentle vertical removal of the serving board without displacement of the displayed food, and without sliding panels, twist-locking mechanisms, or complete disassembly to access cooling elements, thereby simplifying operation and improving user convenience.

BRIEF DESCRIPTION OF THE DRAWINGS

The invention description below refers to the accompanying drawings, of which:

FIG. 1 is a perspective view of a chilled charcuterie system showing a fully assembled serving board with a lid in place, according to an illustrative embodiment;

FIG. 2 is an exploded view showing the bottom pan, the cooling block, the serving board with engagement rails visible on its underside, and the lid, according to an illustrative embodiment;

FIG. 3 is an upper perspective view showing the cooling block positioned in the bottom pan with the front of the serving board partially lifted to expose the cooling block and the engagement rails, according to an illustrative embodiment;

FIG. 4 is a perspective view of the serving board showing the rails attached to the bottom surface thereof, according to an illustrative embodiment;

FIG. 5 is a view showing the serving board positioned on the bottom pan with the serving board slightly elevated above the pan, illustrating vertical expansion capability while horizontal movement is restricted, according to an illustrative embodiment;

FIG. 6 is a view showing the bottom pan and the serving board with magnets embedded in the top edge of the rim of the bottom pan and in the bottom surface of the serving board, according to an illustrative embodiment;

FIG. 7 is a detail view showing a magnet embedded in the groove on the serving board and a magnet embedded in the lid for securing the lid in place, according to an illustrative embodiment; and

FIG. 8 is a flowchart illustrating a method of using a chilled charcuterie system, according to an illustrative embodiment.

DETAILED DESCRIPTION

The description herein includes a chilled charcuterie system and method of use. There are a great many possible implementations of the invention, too many to describe herein. Some possible implementations that are presently preferred are described below. It cannot be emphasized too strongly, however, that these are descriptions of implementations of the invention, and not descriptions of the invention, which is not limited to the detailed implementations described in this section but is described in broader terms in the claims. Although this invention is disclosed in the context of certain preferred embodiments and examples, it should be understood by those skilled in the art that the present invention extends beyond the specifically disclosed embodiments and/or uses of the invention and obvious modifications and equivalents thereof. Further, the terms and phrases used herein are not intended to be limiting but rather to provide an understandable description of the invention.

In various instances, well-known structures and devices are shown in block diagram form in order to facilitate a description thereof. Various embodiments are discussed hereinafter. It should be noted that the figures are described only to facilitate the description of the embodiments. They are not intended as an exhaustive description of the invention and do not limit the scope of the invention. Additionally, any particular embodiment need not have all the aspects or advantages described herein. Thus, in various embodiments, any of the features described herein from different embodiments may be combined.

References to “one embodiment”, “an embodiment”, “another embodiment”, “one example”, “a further embodiment”, “some embodiments”, “various embodiments”, “an example”, “another example” and so on, indicate that the embodiment(s) or example(s) so described may include a particular feature, structure, characteristic, property, element, or limitation, but that not every embodiment or example necessarily includes that particular feature, structure, characteristic, property, element or limitation. The appearance of the phrase “in one embodiment” in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments. Some embodiments, illustrating its features, will now be discussed in detail. The words “having,” “containing,” and “including,” and other forms thereof, are intended to be equivalent in meaning and be open ended in that an item or items following any one of these words is not meant to be an exhaustive listing of such item or items, or meant to be limited to only the listed item or items. Further, the terms “a” and “an” herein do not denote a limitation of quantity, but rather denote the presence of at least one of the referenced items. Moreover, various features are described which may be exhibited by some embodiments and not by others. Similarly, various features are described which may be included in some embodiments but not in other embodiments. All illustrations of the drawings are for the purpose of describing selected versions of the present invention and are not intended to limit the scope of the present invention.

Referring now to FIG. 1, there is shown a perspective view of a chilled charcuterie system showing a fully assembled serving board with a lid in place, according to an illustrative embodiment. The chilled charcuterie system 100 may include a charcuterie block 110 and a lid 150. The charcuterie block 110 may have an upper portion 114 and a lower portion 116 that fit together to create the appearance of a unitary charcuterie block. The upper portion 114 may include a serving board with a flat upper serving surface adapted to hold an arrangement of charcuterie. The serving board and the lower portion may come together to form a closed chamber inside of the charcuterie block, and the closed chamber may accommodate a cooling brick, ice, gel packs, or other cooling materials inside of the charcuterie block. The lid 150 may be positioned on top of the charcuterie block 110 to protect food from insects and debris while helping to retain cooling efficiency.

Referring now to FIG. 2, there is shown an exploded view showing the bottom pan, the cooling brick, the serving board with engagement rails visible on its underside, and the lid, according to an illustrative embodiment. The charcuterie block 110 may include a serving board 220 and a bottom pan 260. The serving board 220 may have a serving surface 222 on the top for displaying and serving food thereon. The serving board 220 may have a bottom surface 224 with rails 226 attached thereto. The rails 226 may be configured to engage with the interior of the bottom pan 260 to hold the serving board 220 in place on the bottom pan 260.

Cooling material 214 may be positioned within the bottom pan 260 beneath the serving board 220 to chill the food on the serving surface. In various embodiments, the cooling material may be a cooling brick 212, ice, gel packs, or other self-contained cooling materials. The cooling materials such as the cooling brick 212 may be kept in the freezer until they are needed, and then they may be placed within the chamber to keep the food on the serving surface at a cool temperature. Unlike prior art devices that require sliding panels to access internal compartments, the serving board 220 may be lifted directly upward to access the cooling brick without requiring any lateral sliding motion or panel removal. The serving board can be lifted vertically off of the bottom pan during the middle of a party, with food still on the board, and the cooling material can be removed and replaced with fresh cold cooling material. In various embodiments, this may include removing a cooling brick from the pan and replacing it with a fresh cooling brick from the freezer without needing to disrupt the display of food on the serving surface.

The chilled charcuterie system can use standard cooling bricks that can be wide while being relatively flat. The chamber within the charcuterie block is designed to accommodate standard wide and broad cooling bricks that are large enough to store enough frozen material to keep the board cool for extended periods. The chamber is designed to accommodate standard cooling bricks that are relatively flat, so that multiple cooling bricks can be stored in the freezer in a small space without requiring large spaces in the freezer. However, the chilled charcuterie system is also designed to accommodate larger cooling materials, if necessary. As explained more fully below, the rails under the serving board can work with the rim of the pan to expand and accommodate larger cooling materials, such as a thicker cooling brick, if necessary.

In various embodiments, the cooling material may be ice, which is prone to melting and creating a mess. The bottom pan has a base and a rim that form a tub that can hold the melting ice. As the ice melts, it remains in the bottom pan, held within the tub that is formed by the base and the rim. A user can lift the serving board 220 off of the pan 260 without disturbing the food on the serving surface. The user can then place the serving board on the table briefly, and can pick up the pan carry it to a second location, and pour melted ice out of the pan. The pan may then be returned to the serving area with fresh ice inside, and the serving board may be placed back on top again, thereby creating the illusion of a unitary charcuterie block while also cooling the serving surface.

The rails under the bottom of the serving board allow the upper portion to be briefly set on the table, without the entire board having to set on the table. The underside of the serving board may be wet from condensation or melted ice, and the rails allow the board to be set on the table without the wet underside of the board contacting the table. Put another way, the rails may be used as feet that allow the board to rest on the table in a flat and stable manner, while the bottom surface of the board is elevated above the table.

Referring now to FIG. 3, there is shown an upper perspective view showing the cooling brick positioned in the bottom pan with the front of the serving board partially lifted to expose the cooling brick and the engagement rails, according to an illustrative embodiment. The cooling brick may be a standard frozen ice pack that can be stored in a freezer and then used to keep the serving board 220 cold. The rails 226 under the serving board 220 may extend downward and engage with the side walls of the bottom pan 260, thereby holding the serving board 220 in place on the bottom pan 260 while allowing the front of the serving board to be lifted to access the cooling brick. This allows for charcuterie to be presented in a beautiful arrangement on a flat surface while also being chilled from below. The serving board 220 may be partially lifted while remaining engaged with the bottom pan 260 through the rails 226, so that a user can check the status of the cooling material, change the cooling brick, evaluate remaining ice, etc.

Referring now to FIG. 4, there is shown a perspective view of the serving board showing the rails attached to the bottom surface thereof, according to an illustrative embodiment. The rails 226 may be wooden strips attached to the bottom surface 224 of the serving board 220. Rails may extend at least partially around an interior area of the underside of the bottom surface. The rails 226 may be arranged to form a rectangular shape on the bottom of the serving board 220. In various embodiments, the rails may be a plurality of individual rail segments, or may combine to form a single rail that forms a perimeter around a portion of the bottom surface of the serving board.

In various embodiments, the rails 226 may have a rail depth RD that may be approximately a half inch thick and a rail width RW that may be approximately a half inch wide, however, larger and/or smaller rails are possible. Larger rails allow for greater expansion of the chamber and greater stability for the system in a moving vehicle, while smaller rails allow the components to fit in narrower slots in the rack of a dishwasher.

The outer perimeter of the rails 226 may be slightly smaller than the interior of the bottom pan 260, so that when the rails 226 are positioned inside the bottom pan 260, they engage with the side walls of the bottom pan 260 to hold the serving board 220 in place. Unlike historic devices that use spring-loaded platforms or locking mechanisms to maintain contact between cooling elements and serving surfaces, the rails 226 provide a simple mechanical engagement that allows both horizontal stability and vertical freedom of movement. This system allows the serving board to be easily lifted directly upwards without disrupting food on the serving surface, so that the cooling material can be evaluated and replaced. The rail system also allows the charcuterie block to be easily disassembled with no mechanical parts or latches, and the top and bottom portions can be separately handwashed or placed in the rack of a dishwasher.

Referring now to FIG. 5, there is shown a view showing the serving board positioned on the bottom pan with the serving board slightly elevated above the pan, illustrating vertical expansion capability while horizontal movement is restricted, according to an illustrative embodiment. The rails 226 on the bottom of the serving board 220 may engage with the inside of the bottom pan 260 to prevent the serving board 220 from moving horizontally relative to the bottom pan 260. The rails 226 may function as horizontal motion restrictors 228. This may prevent the bottom pan 260 and serving board 220 from becoming separated in a horizontal direction, side to side along arrow X, or front to back along arrow Y. However, the horizontal motion restrictors 228 may allow vertical expansion up and down, along arrow Z. The cooling brick may be subject to thermal expansion, and in some cases can expand to a thicker state. The horizontal motion restricting rails 226 may allow the top of the charcuterie block 110 to lift up slightly above the bottom pan 260 for cooling bricks in an expanded state, or thicker cooling bricks. As shown in FIG. 5, the serving board is elevated above the pan by a distance of EH, which means that the chamber inside of the block has expanded by a distance of EH. The rails allow for variable expansion of the chamber as the serving board is able to lift a variable distance in a vertical only direction above the pan.

In various embodiments, a thicker cooling brick may be used to allow for sustained cooling capacity, and the horizontal motion restrictors 228 can allow the chamber to be expanded vertically to accommodate cooling bricks with increased thickness. The capacity for vertical expansion may allow for various cooling bricks from various manufacturers to be used inside of the charcuterie block 110. In the case of larger cooling bricks, the serving board 220 may rest on the cooling brick, while the rails 226 are able to extend downward and engage with the inside of the bottom pan 260, thereby holding the serving board 220 in place on the bottom pan 260, even when an oversized cooling brick forces the serving board 220 to be elevated above the bottom pan 260. In the elevated state, the bottom portion of the rails can continue to engage with the inside of the pan, so that the cooling material remains fully encapsulated inside of the chamber. This prevents contact with the ambient air and keeps the cooling material cool for longer periods of time, while also maintaining a more polished appearance. By extending down inside of the pan, the rails give the block a unified appearance and prevent viewing of the inside of the chamber and the cooling materials.

Referring now to FIG. 6, the bottom pan and the serving board are shown with magnets embedded in the top edge of the rim of the bottom pan and in the bottom surface of the serving board, according to an illustrative embodiment. The bottom pan 260 may have a base 262 at the bottom and a rim 264 around the outside. The chilled charcuterie system 100 may have magnets 630 in the corners of the bottom edge of the serving board 220, and there may be magnets 630 in the top of the rim 264 around the bottom pan 260. The magnets 630 may hold the serving board 220 in place on the bottom pan 260, so that the serving board 220 and the bottom pan 260 appear to be a single unitary block. The horizontal motion restrictors 228, and optionally magnets 630, may ensure that the serving board 220 remains in place on the bottom pan 260 in all circumstances. Unlike traditional devices that rely on twist-locking mechanisms, snap-fit connections, or sliding panels with grooves, the combination of rails 226 and optional magnets 630 provides a secure yet easily separable connection that maintains the appearance of a unitary serving board while also allowing gentle separation in a vertical direction that does not disturb the food arranged on the serving area.

Referring now to FIG. 7, there is shown a detail view showing a magnet embedded in the groove on the serving board and a magnet embedded in the lid for securing the lid in place, according to an illustrative embodiment. The serving board 220 may have a groove 752 in the serving surface 222. The groove 752 may accommodate the bottom lip 754 of the lid 150, and the groove 752 may prevent the lid 150 from shifting horizontally or sliding off of the top of the serving board 220.

In various embodiments, the serving board 220 may have magnets 630 embedded inside of the board 220, and the magnets 630 may optionally be exposed at the groove 752. The bottom lip 754 of the lid 150 may have magnets 630, and the magnets 630 of the lid 150 may engage with the magnets 630 within the serving board 220. This groove-and-magnet configuration differs from traditional lids that simply rest on top of containers or use snap-fit connections, and may provide both mechanical positioning through the groove 752 and magnetic retention through the magnets 630.

The entire chilled charcuterie system 100 may be secured together to avoid horizontal shifting or disconnecting of any parts relative to any other parts. The lid 150 may have a lower lip 754 that can sit down in the groove 752 on the top serving surface 222 of the serving board 220. The rails 226 under the serving board 220 may engage with the rim 264 of the bottom pan 260 to hold the serving board 220 on the bottom pan 260. The lip 754 of the lid 150 may fit into the groove 752, so that the lid 150 cannot slide off. In various embodiments, magnets 630 may be used to further ensure that the parts of the system do not disengage or move horizontally relative to each other. In various embodiments, a magnet 630 may be a dual purpose magnet, and a single magnet 630 embedded within the serving board 220 may attract a magnet 630 in the rim 264 of the bottom pan 260, and simultaneously be exposed at the groove to attract a magnet 630 on the bottom lip 754 of the lid 150. This integrated locking system, combining rails 226, groove 752, and magnets 630 is significantly more secure and convenient than traditional devices that use separate, independent fastening mechanisms for each component.

The two pieces of the charcuterie block 110 may be fully disassembled and placed in a dishwasher. They may be free from mechanical connections holding the two together, and they may be disassembled into a relatively flat upper serving board 220 and a relatively flat lower bottom pan 260 so that they can be easily washed or fit within the slots between the racks of a standard dishwasher. During normal operation, the top of the charcuterie block 110 and the bottom of the charcuterie block 110 may come together and appear as a single, unitary block. Unless the cooling brick causes the serving board 220 to be elevated above the bottom pan 260, the charcuterie block 110 may appear to be unitary. This ease of disassembly for cleaning makes this system substantially more sanitary than traditional systems with permanently sealed cooling chambers, narrow slot chambers, or complex multi-part assemblies that are difficult to clean thoroughly.

A charcuterie board can be an artform that can take a long time to prepare. With the chilled charcuterie system 100, a user may prepare a beautiful charcuterie board at home, and then with all of the pieces of the chilled charcuterie system 100 fully stacked and assembled together so they cannot shift horizontally relative to each other, the user may place the charcuterie board in a car and transport the charcuterie board safely, knowing that the board will not shift, the lid 150 will not come off, and the beautifully presented charcuterie spread will remain safe, chilled by the cooling brick and protected under the lid 150. The system requires no power source for operation, allowing it to be easily transported or used in outdoor settings. The secure horizontal locking prevents food displacement during transport, unlike traditional devices that require careful handling to prevent component separation or food spillage.

The serving board 220 may be constructed from wood, plastic, composite, or other durable materials. In various embodiments, the serving board 220 may be made of acacia wood. The bottom pan 260 may similarly be constructed from wood, plastic, composite, or other durable materials. The bottom pan may be sealed to form a tub capable of holding liquids such as melted ice. The lid 150 may be formed of transparent material such as acrylic with a handle affixed to the top thereof. The use of a flat wooden serving surface is an improvement over traditional devices that use metal bowls, ceramic dishes with sealed PCM chambers, or insulated plastic containers, providing an aesthetically pleasing presentation surface that maintains the traditional appearance of a charcuterie board while incorporating cooling functionality.

The cooling brick may be a removable block made of plastic or another container material filled with water, gel, or phase-change medium. In various embodiments, the cooling brick may be a standard frozen ice pack that can be stored in the freezer and then used to keep food cold. The cooling brick may be frozen or chilled before use and may be swapped out during serving to maintain the desired temperature of the food on the serving surface 222. The ability to swap out the cooling brick without disassembling the serving board 220 from the bottom pan 260 or removing food from the serving surface 222 is an improvement over traditional devices that require complete disassembly or food removal to replace cooling elements. Furthermore, unlike prior art devices with permanently integrated cooling chambers that must be frozen as a complete unit, the removable cooling brick allows the serving board 220 and bottom pan 260 to remain at room temperature for storage while only the cooling brick occupies freezer space.

The top serving surface 222 may be a flat wooden surface that allows for a beautiful charcuterie presentation. The hidden cooling brick beneath the flat wooden surface keeps the serving surface 222, and the food resting on it, chilled for extended periods. This configuration differs from prior art devices that use visible cooling elements, ice baths surrounding food containers, or serving surfaces with visible compartments for cooling materials, providing a clean, traditional appearance while maintaining cooling functionality.

The charcuterie block 110 may separate into three components: the serving board 220, the bottom pan 260, and the cooling brick. The cooling brick may be easily detached and returned to the freezer, where it can be chilled again and reused. The bottom pan 260 by itself may be a shallow pan that can be easily washed. The user can hand wash the bottom pan 260, and can easily access all corners where the rim 264 meets the base 262 by hand and without tools or equipment, so that the entire bottom pan 260 can be fully and completely food grade clean with simple handwashing. Similarly, the serving board 220 can be separated from the bottom pan 260, and can be fully hand washed, with all interior corners easily reached and cleaned. The user can reach into all corners where the rim 264 meets the serving board 220, so that the entire serving board 220 can easily be made to be food-grade clean, top and bottom, with simple hand washing in nearly any environment, and without the need for specialized equipment.

Referring now to FIG. 8, there is shown a flowchart illustrating a method of using the chilled charcuterie system, according to an illustrative embodiment. At box 802, a method of using a chilled charcuterie system may include chilling or freezing a cooling brick in a freezer. At box 804, the user may place the cooling brick into the bottom pan of the charcuterie block. At box 806, the user may create a chamber around the cooling material by placing the serving board on the pan. The user may place a serving board on top of the bottom pan such that rails on the bottom surface of the serving board engage with the interior of the bottom pan to hold the serving board in place while also allowing vertical expansion. In this way, the user can create a charcuterie block with a cooling material encased in a chamber inside of the charcuterie block. At box 808, the user may arrange perishable food items on a serving surface of the serving board. At 810, the user may optionally place a lid in a recessed groove on the serving surface to shield food from insects and retain coolness. At 812, the user can optionally replace the cooling material. In various embodiments, the user can replace the cooling brick as needed by lifting the serving board vertically off of the bottom pan, removing the cooling brick, and inserting a fresh cooling brick, without disturbing the food arranged on the serving surface. In various embodiments, the cooling material may be ice, and the user can replace the ice as needed by lifting the serving board vertically off of the bottom pan, removing and draining the bottom pan, and replacing the ice, without disturbing the food arranged on the serving surface. At 814, the user can disassemble the system for cleaning by separating the serving board from the bottom pan and washing each component separately.

Although this invention has been disclosed in the context of certain preferred embodiments and examples, it should be understood by those skilled in the art that the present invention extends beyond the specifically disclosed embodiments and/or uses of the invention and obvious modifications and equivalents thereof. Thus, it is intended that the scope of the present invention herein disclosed should not be limited by the particular disclosed embodiments described above, but should be determined only by a fair reading of the claims that follow.

The foregoing has been a detailed description of illustrative embodiments of the invention. Various modifications and additions can be made without departing from the spirit and scope of this invention. Features of each of the various embodiments described above may be combined with features of other described embodiments as appropriate in order to provide a multiplicity of feature combinations in associated new embodiments. Furthermore, while the foregoing describes a number of separate embodiments of the apparatus and method of the present invention, what has been described herein is merely illustrative of the application of the principles of the present invention. Additionally, where the term “substantially” or “approximately” is employed with respect to a given measurement, value or characteristic, it refers to a quantity that is within a normal operating range to achieve desired results, but that includes some variability due to inherent inaccuracy and error within the allowed tolerances (e.g. 5%) of the system. Accordingly, this description is meant to be taken only by way of example, and not to otherwise limit the scope of this invention.