BACKGROUND OF THE INVENTION

[0001] In the food service industry, and particularly in fine dining establishments, cleanliness of the eating utensils including glassware and silverware is of paramount importance. Even after cleaning of the utensils in commercial washing machines or by hand washing, it is common for smudges, water spots, lipstick and fingerprints to be retained on the surface, thus requiring the service staff to manually polish each utensil. To assist with polishing, the staff often steams the utensils. This is accomplished either through use of an electric steaming device, similar to a tea kettle, which directs steam against individual articles of glassware or silverware, or by arranging a number of utensils in a plastic bin which contains hot water to generate steam for the articles in the bin. Using either technique increase the time and labor to obtain properly cleaned utensils.

BRIEF DESCRIPTION OF THE PRIOR ART

[0002] Steaming devices are well-known in the patented prior art as evidenced by the EP Patrent No. 1775216, the GB patent No. 2307974 and the JP patent No. 10234352. The EP patent No. 1775216 for example, discloses a steaming device for food trays in which steam is delivered to the trays via air circulating ducts to clean the trays.

[0003] While the prior devices operate satisfactorily, they do not afford simple and efficient cleaning of a plurality of glasses or eating utensils. The present invention was developed in order to provide an economical, durable and simply designed steaming device for simultaneously preparing for polishing a large number of glassware/silverware articles arranged in conventional commercial racks or trays with a minimum of training for hospitality staff already familiar with devices such as chafing dishes. SUMMARY OF THE INVENTION

[0004] Accordingly, it is a primary object of the invention to provide a device for steaming utensils such as glassware and silverware including a frame having side walls and a bottom wall connected with the side walls. The frame is open at its upper end. A heating chamber is arranged beneath the frame and depends from the frame bottom wall. The heating chamber also includes a bottom wall and plurality of side walls. A fluid reservoir is arranged within the frame and rests on the frame bottom wall above the heating chamber. The fluid in the reservoir is heated by the heating chamber to generate steam which exits the frame open end to steam a plurality of utensils arranged in trays or racks stacked on the device. The steam cleans the utensils to facilitate polishing of the utensils prior to use.

[0005] The heating chamber preferably contains at least one heating device such as a canister containing a flammable composition which can be operated when the device is in use to heat the fluid in the reservoir and extinguished when the device is not in use.

[0006] According to a further object of the invention, the upper edges of the side walls of the device include a lip which mate with a bottom edge of the utensil racks stacked on the device so that the stacked racks are stable and define an open topped chamber in which a plurality of utensils are steamed simultaneously.

BRIEF DESCRIPTION OF THE FIGURES

[0007] Other objects and advantages of the invention will become apparent from a study of the following specification when viewed in the light of the accompanying drawing, in which:

[0008] Figs. 1 and 2 are front and top views, respectively, of a glassware and silverware steaming device according to the invention;

[0009] Figs. 3 and 4 are front and top views, respectively, of a rack for holding a plurality of utensils to be steamed; and

[0010] Fig. 5 is a front view of the steaming device of Figs. 1 and 2 having a plurality of racks of Figs. 3 and 4 stacked thereon. DETAILED DESCRIPTION

[0011] Referring first to Figs.1 and 2, the steaming device 2 according to the invention will now be described. The device is particularly suitable for steaming utensils such as glassware and silverware, but can also be used to steam pots, pans, bowls and other kitchen implements used in the food service industry. The device includes a frame 4 having a bottom wall 6 and a plurality of side walls 8 connected with the bottom wall. The frame is open at its upper end.

[0012] Beneath the frame and depending from the frame bottom wall 6 is a heating chamber 10 which also includes a bottom wall 12 and a plurality of side walls 14. A fluid reservoir 16 is arranged within the frame and rests on the frame bottom wall. Preferably, the bottom wall of the frame also serves as the bottom wall of the reservoir. A fluid, preferably water, is arranged in the reservoir. The reservoir includes side walls 7 spaced from the frame side walls 8 as shown in Figs. 1 and 2. The fluid is heated by the heating chamber to generate steam which exits the frame through the open upper end. A plurality of legs 18 are connected with the frame bottom wall to space the frame from the surface on which the device is supported and to provide ventilation to the heating chamber. Each of the opposed side walls of the frame preferably contain an opening 20 which a user may use to lift the frame. In addition, the openings provide an alternate venue for adding fluid to the fluid reservoir as will be discussed below.

[0013] The heating chamber contains at least one heating device. In the preferred embodiment of the invention, the heating device is a portable and replaceable canister 22 containing a flammable composition which may be activated when the device is in use and extinguished when not in use. Other suitable heating devices such as an electric coil or a gas burner may also be used for the heating devices within the heating chamber.

[0014] The steaming device is formed of any suitable rigid material such as metal or synthetic plastic. It is preferred that the bottom wall 6 of the frame and fluid reservoir be formed of a heat transmissive material such as metal and that the walls of the heating chamber be formed of a heat insulating material so that individuals using the device are not burned by the heating chamber when in use. [0015] Referring now to Figs. 3 and 4, a stackable tray or rack or 24 for holding a plurality of utensils will now be described. The rack includes a bottom wall 26 in the form of a grate containing a plurality of openings 28 and a plurality of side walls 30 connected with the bottom wall. The side walls are preferably solid without any openings. The top of the rack is open to receive a plurality of utensils such as glasses 32 which fit into compartments defined by interior walls 34 of the rack. The racks are preferably formed of a lightweight rigid material such as synthetic plastic. Other types of racks with different interior configurations may be provided to receive silverware, bowls, plates, pans, or other kitchen utensils which are to be steamed for cleaning.

[0016] The steaming device 2 is designed to support a plurality of stackable racks as shown in Fig. 5. Preferably, the upper edge of the side walls 8 of the device include a lip 8a which is configured to mate with a recess in the bottom peripheral edge of the racks 24. This allows a plurality of racks to be stacked on the device. With water arranged in the fluid reservoir of the steaming device, the heating elements in the heating chamber are activated to heat the water and generate steam. The steam rises from the device 2 and is transported through a column of stacked racks defined by the solid side walls of the racks. With each rack containing a plurality of utensils, the utensils can be uniformly warmed and steamed simultaneously with a higher level of sanitation and less water waste than is obtained with prior steaming devices and practices. This insures that the utensils can be polished more effectively by the kitchen staff. In addition, the openings 20 in the side walls of the device afford and alternate venue for replenishing the water in the fluid reservoir.

[0017] The steaming device may fit on a standard glassware/silverware trolley or cart 36 which has wheels 38 which allow the entire assembly shown in Fig. 5 to be easily transported from a kitchen to a dining area so the dining tables can be set with freshly cleaned.

[0018] While the preferred forms and embodiments of the invention have been illustrated and described, it will be apparent to those of ordinary skill in the art that various changes and modifications may be made without deviating from the inventive concepts set forth above.