FOOD CUTTING AND SERVING SYSTEM

Description

TECHNICAL FIELD

The present disclosure relates to systems and methods of cutting and serving sections of food material, and, more particularly, cutting and serving sections of cake.

BACKGROUND

Cutting and serving sections of food material is often accomplished using a food serving knife or tool that consists of merely a handle attached to a flat blade. The use of such devices often leads to a variety of problems, such as the formation of unequal slices of food material, a risk of food material spillage and a potential for the food material to be exposed to unsanitary conditions. Users of these types of devices are often required to make multiple cuts of the food material, often using a second hand to stabilize the food material during the cutting and serving process.

SUMMARY

The present disclosure advantageously provides systems and methods for cutting and serving food material in an efficient, unwasteful and sanitary manner. Advantageously, the systems and methods of the present disclosure do not require a user to make direct contact of the food material with their hands when stabilizing the section of the food material while serving onto a target surface. The systems and methods of the present disclosure provide a cutting body configured to enclose the perimeter of a section of food material and allow for a user to insert a base piece that acts as a support for the enclosed section of food, which can be retracted from the cutting body when serving the section of food material onto a target surface.

In some embodiments, a system for cutting and serving food material includes a cutting body, having a rear wall and two side walls, and a base piece. The rear wall defines a slot configured to receive the base piece and the base piece is configured to be inserted into the slot such that the base piece proceeds underneath a section of sliced material upon its insertion within the slot of the cutting body.

In some embodiments, a method for cutting and serving a section of food material includes first providing a system for dispensing material, the system comprising a cutting body and a base piece. A slot is arranged in a rear wall of the cutting body configured to receive the base piece. The base piece is configured to be inserted into the slot such that the base piece proceeds underneath a section of an enclosed material upon the insertion of the base piece within the slot of the cutting body.

Arranging the cutting body over a material and applying downward force to the cutting body such that the cutting body encloses, at least partially, a section of the material. Inserting the base piece through the slot within the cutting body such that the base piece is positioned underneath the enclosed section of material. Transporting the system enclosing the section of material onto a target surface and retracting the base piece from the cutting body to disperse the section of material onto the target surface for serving, followed by removing the cutting body from the section of material.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a rear, top, and left-side perspective view of a cutting body and a left view of a base piece of a food cutting and serving system in accordance with the present disclosure;

FIG. 2A is a rear, top, and left-side perspective view of the system of FIG. 1 prior to the base piece being inserted into the cutting body in accordance with the present disclosure;

FIG. 2B is a rear, top, and left-side perspective view of the system after partial insertion of the base piece into the cutting body in accordance with the present disclosure;

FIG. 2C is a rear, top, and left-side perspective view of the system after further insertion of the base piece into the cutting body in accordance with the present disclosure;

FIG. 3 is a left-side view of the system after insertion of the base piece into the cutting body in accordance with the present disclosure;

FIG. 4A is a rear view of one embodiment of the cutting body wall prior to insertion of the base piece in accordance with the present disclosure;

FIG. 4B is a rear view of an alternative embodiment of the cutting body wall prior to insertion of the base piece in accordance with the present disclosure;

FIG. 5A is an upper-rear view a view of the system arranged on the material in accordance with the present disclosure;

FIG. 5B is an upper-rear view of the system after downward force is applied to the cutting body such that the cutting body encapsulates the section of material in accordance with the present disclosure;

FIG. 5C is an upper-rear view of the system after insertion of the base piece into the cutting body in accordance with the present disclosure;

FIG. 5D is an upper-rear view of the system during transportation of the section of material after the insertion of the base piece into the cutting body in accordance with the present disclosure;

FIG. 5E is an upper-rear view of the system having been arranged over a target surface for serving in accordance with the present disclosure;

FIG. 5F is an upper-rear view of the system after retraction of the base piece from the cutting body in accordance with the present disclosure;

FIG. 5G is an upper-rear view of the system after removal of the cutting body in accordance with the present disclosure;

FIG. 6A is an upper view of an alternative embodiment of the base piece in accordance with the present disclosure; and

FIG. 6B is an upper-left view of the base piece alternative embodiment of FIG. 6A in accordance with the present disclosure.

DETAILED DESCRIPTION

Before the various embodiments are described in further detail, it is to be understood that the invention is not limited to the particular embodiments described. It is also to be understood that the terminology used is for the purpose of describing particular embodiments only, and is not intended to limit the scope of the claims of the present application. In the drawings, like reference numerals refer to like features of the food cutting and serving systems and methods of the present application. Accordingly, although certain descriptions may refer only to certain figures and reference numerals, it should be understood that such descriptions might be equally applicable to like reference numerals in other figures. Additionally, although various features have been shown in different figures for simplicity, it should be readily apparent to one of skill in the art that the various features may be combined without departing from the scope of the present disclosure.

Referring to FIG. 1, an exemplary cutting and serving system 100 is shown according to the present disclosure. The system 100 includes a cutting body 105 defining a slot 101 configured within a rear side wall 106 of the cutting body 105.

The system 100 further includes a base piece 102 shown according to the present disclosure. The base piece 102 has a front end 103 and a rear end 104. In some embodiments, the base piece 102 tapers in thickness from the rear end 104 to the front end 103 such that the front end 103 has a height that is less than that of the rear end 104.

In some embodiments, the base piece 102 maintains the same height from the rear end 104 to a certain point, after which, the height proportionately decreases until it reaches a low point at the front end 103 of the base piece 102. This downward sloping base piece 102 allows user to more easily place the base piece 102 under the section of food material such that the section of the food material is less disturbed by the insertion of the base piece. The downward sloped base piece 102 also provides for a stable surface for the section of food material to rest on after insertion and aids in serving the cake when the base piece 102 is retracted from the cutting body 105 while serving the section of material.

Referring to FIGS. 2A-2C, the cutting and serving system 100 is shown according to the present disclosure. FIG. 2A shows the system 100 with the base piece 102 not yet inserted into the slot 101 configured within the cutting body 105. In some embodiments, the front end 103 of the base piece 102 may be equipped with a silicon external casing, which may help reduce friction between the base piece 102, the cutting body 105 and a section of enclosed material during insertion or retraction of the base piece 102 while serving the section of enclosed material. Having a front end 103 of the base piece 102 equipped with silicon external casing but having a portion of the base piece 102 comprised of a different material, such as plastic or metal, may be beneficial in maintaining adequate traction and contact during the cutting and serving process. In some embodiments, the entire base piece 102 may be equipped with a silicon external casing to reduce friction during the insertion and retraction of the base piece 102 from the cutting body 105.

FIG. 2B shows the system 100 with the base piece 102 partially inserted through the slot 101 within the rear wall 106 of the cutting body 105. In some embodiments, the front end 103 of the base piece 102 is inserted through the slot 101 of the cutting body 105 such that the base piece 102 slides under the section of food material enclosed by the cutting body 105.

FIG. 2C shows the system 100 with the base piece 102 further inserted through the slot 101 within the rear wall 106 of the cutting body 105. In some embodiments, a portion of the rear end 104 of the base piece 102 remains located outside of the cutting body 105 after insertion such that a user can maintain grip on the base piece 102 to serve the section of food material that is enclosed within the cutting body 105.

Referring to FIG. 3, the cutting and serving system 100 is shown according to the present disclosure. Here, the front end 103 of the base piece 102 is shown inserted into the slot 101 within the rear wall 106 of the cutting body 105. The rear end 104 of the base piece 102 is shown outside of the cutting body 105 after insertion.

Referring to FIGS. 4A-4B, different cutting body 105 embodiments are shown according to the present disclosure. FIG. 4A shows an embodiment, with the slot 201 configured within the rear wall 106 of the cutting body 105. In this embodiment, all four sides of the slot are configured within the rear wall 106. FIG. 4B shows another embodiment, showing the slot 201 configured within the rear wall 106, with the bottom side of the slot 201 being open such that the rear wall 106 does not encompass the bottom wall of the slot 201. In this embodiment, when the base piece 102 is inserted, the bottom side of the base piece 102 contacts the surface that the cutting body 105 is placed on throughout the insertion and retraction of the base piece 102 from the slot 201 within the rear wall 106 of the cutting body 105.

Referring to FIGS. 5A-5G, an exemplary method of cutting and serving food material using a system 100 is shown is shown according to the present disclosure. Referring to FIG. 5A, the system 100 is positioned over a food material 112 such that the rear wall 106 of the cutting body 105 extends beyond the perimeter of the food material 112. In FIG. 5B, downward force is applied to the cutting body 105 such that the cutting body 105 encloses a section 113 of the food material 112.

Referring to FIGS. 5C-5D, the base piece 102 is inserted through the slot 101 within the rear wall 106 of the cutting body 105. The inserted base piece 102 travels underneath the enclosed section of food material 113 to provide a base support for the cutting body 105 enclosing the section of food material 113. Once a user has inserted the base piece 102 to a position that will provide adequate support to the section of food material and cutting body during transportation of the system 100 and section of food material 113, the user lifts the system 100 by grasping the rear end 104 of the base piece 102 with one hand and, if desired, maintaining contact on the cutting body 105 with the other hand to assist in stabilizing the system 100 during transportation and serving.

Referring to FIGS. 5E-5G, the user places the cutting body 105 holding the section of food material 113 onto a target surface for serving 111 with the base piece 102 still inserted within the rear wall 106 of the cutting body 105. To serve the section of food material 113, the user retracts the base piece 102 by grasping the rear end 104 of the base piece 102 and retracting the base piece 102 until the front end of the base piece 103 is no longer within the cutting body 105. The cutting body 105 that encloses the section of food material 113 is removed by applying force in an upright manner, i.e., by grasping the outside of the cutting body 105 and lifting the cutting body 105 vertically such that the enclosed section of food material 113 is served on the target surface 111.

Referring to FIGS. 6A-6B, perspective views of another embodiment of a base piece 202 is shown according to the present disclosure. The base piece 202 defines an opening 208 within the rear end 204 of the base piece 202. The opening 208 is configured to allow a user to insert a portion of their hand into the opening 208 such that the user's hand portion extends through the opening 208. This embodiment may provide for improved control and handling of the base piece 202, assisting in insertion or retraction of the base piece 202 from the cutting body 105 during the cutting and serving process. This opening 208 can also be used to aid a user when storing the base piece 202 during periods of non-use. FIG. 6B shows the height of the front end 203 of the base piece 202 being less than that of the rear end 204 of the base piece 202, however, this is an optional feature of the base piece 202.

This system and method can be applied to any material that requires cutting, serving and/or transportation. There are various commercial industries that may benefit through use of this system and method. One application that demonstrates great need for this is in the food services industry, however, nothing in this application teaches the limitation of the use of this system and method to the food services industry alone. Thus, use of the term food material should be interpreted to apply to any material that can be cut and served onto a target surface.

Some common examples of materials that may be used in connection with the system and methods taught in this disclosure are food materials such as cakes and pies, which are commonly known to require cutting and serving.

The composition of the materials comprising this system and method could be made solely, or as a combination, of plastic, silicon, wood, metal, or any other known material in the art.

Additionally, while the principles of the present disclosure have been described herein, it is to be understood by those skilled in the art that this description is made only by way of example and not as a limitation as to the scope of the disclosure. Other embodiments are contemplated within the scope of the present disclosure in addition to the exemplary embodiments shown and described herein. Modifications and substitutions by one of ordinary skill in the art are considered to be within the scope of the present disclosure.