Temperature controlled fluid bath food holding device and method

Abstract

A method is provided for storing a cooked food in a flexible-walled container having an opening. The method includes placing a quantity of food in a flexible-walled container and submerging at least a portion of the container in a liquid with the opening being located so that liquid does not enter the opening. At least the lower portion of the container is maintained in the liquid and the food is maintained in the container below the surface of the liquid. The liquid collapses the container to seal the container. The temperature of the liquid may be maintained at a non-ambient temperature to heat or cool the food as it is stored. The method may also include storing the food adjacent a work surface, or at a remote main vat and transporting the rack to the work surface at which a serving that includes the food is prepared.

1 . A method of storing cooked food in a liquid impervious, flexible-walled container having an opening comprising: 
 placing a quantity of the cooked food in the liquid impervious, flexible-walled container;    submerging at least a portion of the flexible-walled container in a liquid with the opening being located so that the liquid does not enter the opening;    maintaining at least a lower portion of the container within the liquid;    maintaining the food in the container below the surface of the liquid; and    permitting the liquid to collapse the container in a location above the quantity of food to seal the portion of the container containing the food.    
     
     
         2 . The method of  claim 1  further characterized by maintaining the liquid at elevated temperature.  
     
     
         3 . The method of  claim 1  further characterized by maintaining the liquid at reduced temperature.  
     
     
         4 . The method of  claim 1  further characterized by preventing the container from floating upwardly.  
     
     
         5 . The method of  claim 1  further characterized by preventing the container from floating upwardly to the surface of the liquid.  
     
     
         6 . The method of  claim 1  further characterized by removing the food from the container after storing in the container.  
     
     
         7 . The method of  claim 6  further characterized by manually separating the collapsed sidewalls to remove the food.  
     
     
         8 . The method of  claim 6  further characterized by using a utensil to separate the collapsed sidewalls and to grasp the food to remove the food from the container.  
     
     
         9 . The method of  claim 1  further comprising: 
 providing a rack;    securing the container to the rack to prevent the container from floating upwardly when the rack is submerged in the fluid; and    submerging at least a portion of the rack into the liquid so that at least the lower portion of the container is maintained within the liquid.    
     
     
         10 . The method of  claim 9  further characterized by securing the container to the rack to maintain the opening of the container in an open position and provide a trough at the opening so that a utensil may be inserted into the trough and into the interior of the container to separate the collapsed container wall and remove the food.  
     
     
         11 . The method of  claim 10  further comprising containing the liquid in a vat.  
     
     
         12 . The method of  claim 11  further comprising: 
 providing a work surface; and    positioning the vat adjacent the work surface.    
     
     
         13 . The method of  claim 12  further comprising; 
 providing a second vat at a remote location, the vat containing a liquid therein;    submerging at least portion of the rack in the second vat so that at least the lower portion of the container is submerged in the liquid contained in the second vat;    removing the rack and the container secured thereto from the second vat;    transporting the rack and the container storing the food product to the first vat;    and thereafter submerging at least a portion of the rack at the first vat adjacent the work surface.    
     
     
         14 . The method of  claim 6  further comprising combining the food removed from the container with a second food item after removing the food from the container.  
     
     
         15 . The method of  claim 1  further characterized by the container being a flexible-walled bag.  
     
     
         16 . The method of  claim 15  further characterized by the container being a flexible-walled bag having a first and a second sidewall, and at least a portion of the first sidewall collapses against the second sidewall to seal the bag when the bag is submerged in the liquid.  
     
     
         17 . The method of  claim 16  further comprising: 
 providing a rack;    securing the bag to the rack with the first sidewall spaced from the second sidewall at the opening, the bag including a gusset, the gusset positioned on the bag opposite the open end and joining the first sidewall to the second sidewall.    
     
     
         18 . The method of  claim 17  further characterized by the gusset including a first tab and a second tab, and securing the first tab and second tab to the rack with the first tab spaced from the second tab.  
     
     
         19 . The method of  claim 2  further comprising providing a heating device to maintain the liquid at elevated temperature.  
     
     
         20 . The method of  claim 19  further characterized by the heating device maintaining the temperature of the liquid at a temperature of 150° F. or greater.