Sealed water-filled container with ice cube features

Abstract

A fluid-filled container having a tray with a number of recesses. The tray has an upper rim, and the receptacles contain a freezable fluid. A closure element is removably sealed to the rim to contain the fluid. The closure element may be a flexible film, and the seal may be tamper evident and non-reseal able. Seals may be provided among the recesses to segregate some recess from the others.

Description

FIELD OF THE INVENTION [0001] This invention relates to water containers, and more particularly to ice making. BACKGROUND AND SUMMARY OF THE INVENTION [0002] Ice is often used to chill beverages. However, the quality of the ice is only as good as the quality of the water from which it is made. Tap water needed for home or commercial ice making in many areas has unwanted aromas, flavors, and chemicals. In some regions, tap water is unsafe to drink, especially for visitors unaccustomed to biological impurities. Ice maker machines make the process convenient, but must rely on local tap water, with in-line filtration having only a limited effect. [0003] Some “clear ice” making machines provide a purifying process inherent to the process of making ice by flowing a sheet of water over a chilled plate. However, these provide ice that is only just at the freezing point, and which melts in the hopper from which the ice is dispensed. Thus, it melts more readily in a drink that ice formed in a...

AI Technical Summary

Benefits of technology

"The present invention provides a solution for improving the quality of ice used in beverages. It involves a container with a tray and a number of recesses containing a freezable fluid. The tray has an upper rim and a closure film sealed to it to contain the fluid. The technical effect of this invention is that it allows for the creation of ice with a better quality, flavor, and purity than traditional ice made from tap water. It also provides a convenient and easy way to make ice that can be used in different beverages without affecting their taste or quality. Additionally, it allows for the use of bottled water or other high-quality water sources, while ensuring that the consumer trusts the retailer in identifying the source water used to make ice."

Problems solved by technology

However, the quality of the ice is only as good as the quality of the water from which it is made.

Tap water needed for home or commercial ice making in many areas has unwanted aromas, flavors, and chemicals.

In some regions, tap water is unsafe to drink, especially for visitors unaccustomed to biological impurities.

Ice maker machines make the process convenient, but must rely on local tap water, with in-line filtration having only a limited effect.

However, these provide ice that is only just at the freezing point, and which melts in the hopper from which the ice is dispensed.

Even where source water is reasonably good (including the option of using bottled water as a source), filling ice trays is very inconvenient and messy.

In addition, trays used for ice making may affect the taste of the ice, by absorbing aromas from foods stored in the freezer, or from the scents used in dishwashing agents.

However, there is no practical option to provide such qualities in the ice that is used in drinks, and whose flavor or qualities may affect the enjoyment of the drink.

In addition, plain ice dilutes the flavor of many beverages.

This creates an opportunity for abuse, as the differences in flavor are subtle, and there are no appreciable differences in appearance.

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