Abstract: A timing device, that may be used in connection with food preparation, holding or service equipment, is programmable via a portable, replaceable media. In particularly, the timing device may be adapted to receive or associate with a media containing a set of instructions to affect operation of the timing device. Upon association with the timing device, transfer of the programming instructions from the media to the timing device occurs affecting programming of the timing device.

Abstract: A dispenser for viscous foods like condiments, batter and syrups employs a flexible plastic bag made of a flexible plastic material, one side of which or one end of which is formed to have a self-sealing, orifice formed in the wall of the bag by two slices or cuts in the plastic material. The cuts or slices form flexible vanes which deflect outwardly responsive to pressure from a viscous material and which return to their original shape when pressure on the food product is reduced or eliminated.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A cover for a tray has a horizontal section and a vertical section extending downwardly from one side of the horizontal section. A rack in the heating compartment includes a channel and a stop that blocks the front end of the channel. The vertical section of the cover fits securely in the channel behind the stop such that the rack supports the cover substantially only through the vertical section. When a tray is inserted into the receiving space cooperatively defined by the cover and rack, the cover is lifted up so that the horizontal section rests on the tray and at least partially blocks the open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained in the tray.

Abstract: A refrigerated point-of-use food holding cabinet keeps food products cold in compartments having cross sections that are substantially U-shaped. Food products are kept refrigerated using heat-absorbing, heat-exchangers thermally coupled to the U-shaped compartment. Refrigeration is provided by either a conventional reversed-Brayton cycle, one or more Peltier devices or a chilled, re-circulating liquid that does not change phase as it circulates but which is chilled by another refrigeration system, such as a conventional refrigeration system. An optional cover helps prevent food flavor transfers between compartments. Semiconductor temperature sensors and a computer effectuate temperature control.

Abstract: Passive temperature control is provided to vessels too tall to be stored in a shallow, temperature-controlled tray or basin by a vertically oriented thermally-conductive tube. In one embodiment, an insulative collar covers the tray and insulates portions of the tube that extend above the top of the tray. Optional heat sinking fins and air convection holes increase heat transfer between the tube and the tray.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A cover for a tray has a horizontal section and a vertical section extending downwardly from one side of the horizontal section. A rack in the heating compartment includes a channel and a stop that blocks the front end of the channel. The vertical section of the cover fits securely in the channel behind the stop such that the rack supports the cover substantially only through the vertical section. When a tray is inserted into the receiving space cooperatively defined by the cover and rack, the cover is lifted up so that the horizontal section rests on the tray and at least partially blocks the open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained in the tray.

Abstract: A food warming apparatus includes one or more heating compartments that can hold one or more trays, each covered by a cover, each tray containing previously cooked food portions. One or more supports are disposed inside a heating compartment. A support includes one or more guide members and one or more stop members. A cover includes one or more engagement sections. Without a tray, the cover rests on the one or more stop members. When a tray is inserted into the receiving space defined by the cover and the support, the cover is lifted. The one or more engagement sections engage the one or more guide members to guide the upward motion of the cover. The cover then rests on the tray to at least partially block an open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained therein.

Abstract: A food warming apparatus includes a heating compartment that can hold one or more trays containing previously cooked food portions. A cover for a tray has a horizontal section and a vertical section extending downwardly from one side of the horizontal section. A rack in the heating compartment includes a channel and a stop that blocks the front end of the channel. The vertical section of the cover fits securely in the channel behind the stop such that the rack supports the cover substantially only through the vertical section. When a tray is inserted into the receiving space cooperatively defined by the cover and rack, the cover is lifted up so that the horizontal section rests on the tray and at least partially blocks the open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained in the tray.

Abstract: A food warming apparatus includes one or more heating compartments that can hold one or more trays, each covered by a cover, each tray containing previously cooked food portions. One or more supports are disposed inside a heating compartment. A support includes one or more guide members and one or more stop members. A cover includes one or more engagement sections. Without a tray, the cover rests on the one or more stop members. When a tray is inserted into the receiving space defined by the cover and the support, the cover is lifted. The one or more engagement sections engage the one or more guide members to guide the upward motion of the cover. The cover then rests on the tray to at least partially block an open top of the tray, thereby restricting evaporation of liquids from the previously cooked food portions contained therein.

Abstract: A refrigerated point-of-use food holding cabinet keeps food products cold in compartments having cross sections that are substantially U-shaped. Food products are kept refrigerated using heat-absorbing, heat-exchangers thermally coupled to the U-shaped compartment. Refrigeration is provided by either a conventional reversed-Brayton cycle, one or more Peltier devices or a chilled, re-circulating liquid that does not change phase as it circulates but which is chilled by another refrigeration system, such as a conventional refrigeration system. An optional cover helps prevent food flavor transfers between compartments. Semiconductor temperature sensors and a computer effectuate temperature control.

Abstract: The temperature of shelves used in a food holding cabinet are measured using a transistor. The voltage across a PN junction being known to be temperature dependent, the shelf temperature can be inferred from a calculated temperature of a PN junction of a transistor thermally coupled to a heated or refrigerated shelf. No calibration of the measurement device is required since the PN junction voltage, current and temperature relationship is well known.

Abstract: A point-of-use food holding cabinet keeps food products cold using a conventional refrigeration device or a semiconductor solid state heat sink. In one embodiment, one compartment can be kept cold or refrigerated while an adjacent compartment can be kept warm or hot. Solid state heat pumps such as Peltier devices absorb heat on one side and emit heat on the other. By configuring the solid state heat sinks appropriately, one compartment or shelf of a holding cabinet can be refrigerated while an adjacent compartment can be kept warm.

Abstract: A motion transmitting drive chain (drive chain) is prevented from buckling by applying a relatively small compressive bias force to one side of the pins around which the chain links rotate. The bias force is applied on the locking projection side of the pins axes of rotation such that the links are urged to rotate in the direction required to lock them against each other.

Abstract: A food warming cabinet keeps food warm and on display in serving trays using infrared heaters instead of hot water. The infrared heaters are located below the trays and direct IR at the trays. In an alternate embodiment, the IR heaters can also conduct heat into the trays. Using IR instead of water saves energy because it shortens warm-up time. Using IR also eliminates contaminated water and enables separate and individual temperature control of each tray. Tray temperature is maintained under computer control using contact or optical/IR temperature sensors.

Abstract: A push chain is used to drive a piston into a canister of extrudable material. The push chain is stored in an elongated chain magazine, withdrawn from the magazine and into the canister by actuation of a trigger connected to a sprocket for the chain. The push chain exerts a compressive force on a piston rod connected to a piston at a point offset from the center line of the piston, causing the piston to rotate to lock the push chain. The amount of material remaining in a tube of extrudable material is enunciated by way of a contents indicator driven by the push chain.

Abstract: A push chain is used to drive a piston into a canister of extrudable material. The push chain is stored in an elongated chain magazine, withdrawn from the magazine and into the canister by actuation of a trigger connected to a sprocket for the chain. The push chain obviates the need for an elongated piston rod used in conventional extrudable material dispensers.

Abstract: A piston and piston rod for a rodless dispenser for extrudable material are configured such that compressive force exerted on the piston from a push chain causes a reactive torque to be created that locks the links of the chain together. The push rod is located away from the piston's geometric center.

Abstract: A food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the platform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.

Abstract: A food warming apparatus includes a cabinet with one or more heating compartments for holding one or more trays. Each tray has a rim extending outwardly from a tray opening and may contain previously cooked food portions. One or more dividers are removably mounted inside a heating compartment, dividing the heating compartment into a first sub-compartment and second sub-compartment. The one or more dividers include a first support flange that extends into the first sub-compartment and a second support flange that extends into the second sub-compartment. The first support flange supports a rim of a first tray in the first sub-compartment such that the first tray is suspended above a lower compartment surface of the heating compartment. The second support flange supports a rim of a second tray in the second sub-compartment such that the second tray is suspended above the lower compartment surface of the heating compartment.

Abstract: A universal food holding cabinet has multiple compartments, the temperatures of which are under software control by microprocessors or microcontrollers located on power supply circuit boards for corresponding compartments. Each compartment can have different temperature control requirements with different requirements being met by different programs in different processors, or different operating parameters for the same program. The cabinet is configured to prevent the power supply boards from being installed incorrectly, to provide an address to a power supply circuit board when it is installed and by which a power supply circuit can be addressed by a master controller to receive downloads of executable instructions and/or data.