Abstract: A technique for applying therapeutic heat to a skin surface area of a patient whose threshold of sensitivity is determined by that temperature level of the heating medium to which the patient is continuously exposed, above which the patient experiences discomfort. In this technique, the skin surface area is exposed to a heating medium whose temperature is at a base level that is well above ambient but no higher than the temperature sensitivity threshold, the temperature of the medium being periodically raised above the base level to create high heat energy pulses whose peaks are much higher than the threshold. The duty cycle of the pulses is such as to allow for internal heat transfer to take place in the region below the exposed area of the patient in the intervals between pulses to an extent preventing an excessive rise in temperature at the skin surface whereby the patient gains the benefit of high heat energy treatment without discomfort or injury.

Abstract: A hot air oven for heating food-loaded cartridges, each constituted by a stack of sealed trays nested within an open carton whose side walls have holes therein to admit heated air, the trays containing pre-cooked meals. The oven includes a rotating turntable provided with a raised annular shelf for supporting a circular array of cartridges, the side walls of which define a hollow center core. A driven propeller is disposed within the core, the space between the shelf and the turntable forming a restricted flow passage whose inlet communicates with the core and whose outlet lies at the periphery of the turntable. A heater assembly above the cartridge array produces heated air which is sucked by the propeller into the hollow core. Because of the flow restriction, a substantial portion of the heated air is forced through the holes of the cartons to heat the food in the trays.

Abstract: A localized thermotherapy technique in which heated air is so projected onto a limited surface area on the body of a patient overlying a problem region as to bring about the rapid transfer of heat energy toward this region to raise the temperature thereof without, however, causing undue discomfort or injury to the patient. In apparatus for practicing this technique, air heated to a temperature well above normal body temperature is projected as a high velocity wind toward the limited surface area in a pulsatory thermal-wave pattern, thereby subjecting the area to high-temperature, high-velocity air pulses separated by lower air temperature, relatively static intervals. As a consequence, rapid heat transfer takes place through the body tissue during these intervals, this inward transfer acting to reduce the temperature at the surface to a degree preventing an undue rise thereof.

Abstract: A heat therapy technique by which heat is applied to a limited skin area of a patient to penetrate the tissue and produce hyperthermia in an internal region underlying this area without, however, causing undue discomfort to the patient or damaging surface tissue. Periodically sweeping across the skin area and normal thereto is a broad beam of heated air in a pulsatory air wave pattern whose relatively brief pulses flow at high velocity and are at a high temperature well above body temperature and whose static intervals between pulses are at a medium temperature somewhat above body temperature. As a consequence, the transfer of heat from the surface tissue toward the internal region which takes place during these intervals acts to reduce the temperature of the surface tissue and to prevent it from reaching an unacceptable level despite the high temperature of the high-velocity pulses applied thereto.

Abstract: A portable unit for heating packages containing pre-cooked cold food, the unit acting to rapidly heat up the food to a service temperature level and to thereafter maintain this level. The unit includes a case having a rack therein divided by shelves into a series of compartments, each adapted to receive a food package. Standing vertically behind the rack is an air modulator including a stationary outer tube having a series of longitudinally-aligned ports communicating with the respective compartments. Rotating within the outer tube is an inner tube having a series of angularly-displaced holes which successively register with the ports in the course of a rotary cycle. Air drawn from the free region in the front of the rack is conveyed through a heater station and from there blown into the inner tube to create a pressure differential between the free region and the inner tube.

Abstract: A heat therapy technique by which heat is applied to a limited skin area of a patient to penetrate the tissue and produce hyperthermia in an internal region underlying this area without, however, causing undue discomfort to the patient or damaging surface tissue. Applied to the skin area is heated air in a pulsatory air wave pattern whose relatively brief pulses flow at high velocity and are at a high temperature well above body temperature and whose static intervals between pulses are at a medium temperature somewhat above body temperature. As a consequence, heat transfer from the surface tissue toward the internal region takes place during the intervals, thereby reducing the temperature of the surface tissue and preventing it from reaching an unacceptable level despite the high temperature of the high-velocity pulses applied thereto.

Abstract: A tray and lid assembly formed of synthetic plastic material for containing a pre-cooked meal which is to be stored in the frozen state and thereafter reheated before being served. The tray which has a polygonal shape is provided with an outwardly-extending continuous flange running along the upper edge of the sides to surround the open mouth. The lid, which has the same geometry as the tray and is of the same material, has a downwardly-extending peripheral skirt which engages the periphery of the tray flange and a continuous underside strip which is received within the mouth of the tray. Because of the presence of the meal in the tray, when the assembly is subjected to freezing temperatures, the lid contracts to a somewhat greater extent than the tray, as a consequence of which the skirt is caused to press against the flange to effect an outer seal, whereas the strip is inwardly displaced from the mouth to provide a leakage path.

Abstract: A system for installation on aircraft to serve trays containing precooked food to passengers, the food-loaded trays being placed in the aircraft in the cold state and being heated to a service temperature level. The system includes a locker adapted to accommodate a bank of open-end racks, each having a stack of trays therein separated by air spaces, the front ends of the racks facing the door of the locker. Behind the racks is a hot air modulator in the form of a shallow box having a broad, continuously driven tape therein, the front course of the advancing tape facing the rear ends of the racks through windows in the box which register with these ends. The tape has endless trains of holes punched therein, each train lying in a plane intersecting a respective air space between trays in the stacks. Air drawn from the free region between the front door of the locker and the front ends of the racks is caused by a blower to pass through a heater station.

Abstract: A portable unit for heating packages containing pre-cooked cold food, the unit acting to rapidly heat up the food to a service temperature level and to thereafter maintain this level. The unit includes a case having a rack therein divided by shelves into a series of compartments, each adapted to receive a food package. Standing vertically behind the rack is an air modulator including a stationary outer tube having a series of longitudinally-aligned ports communicating with the respective compartments. Rotating within the outer tube is an inner tube having a series of angularly-displaced holes which successively register with the ports in the course of a rotary cycle. Air drawn from the free region in the front of the rack is conveyed through a heater station and from there blown into the inner tube to create a pressure differential between the free region and the inner tube.

Abstract: A counter-top unit for heating packages containing pre-cooked cold food, the unit acting to rapidly heat up the food to a service temperature level and to thereafter maintain this level. The unit includes a case having an apertured partition therein to form a compartment accessible from the front of the case for accommodating a stack of food packages with air-flow spaces therebetween. The compartment is spaced from the rear of the case to define a plenum and from the front to define an air curtain passage communicating with upper and lower air passages leading to the plenum. In operation, air drawn from the upper passage is heated and blown into the plenum to create a pressure differential between the plenum and the compartment, as a result of which the heated air is forced through the partition into the spaces between the packages to heat the food therein, the heated air also flowing in a continuous loop about the compartment through the passages to thermally isolate the compartment.

Abstract: A counter-top oven adapted to effect low-temperature cooking of food at a relatively rapid rate whereby food nutrients and other valuable constituents are preserved. The oven includes a food-receiving compartment having a perforated wall and means to heat air to a temperature well above the cooking temperature of the food and to force the heated air through the perforations to cause the air to flow at high velocity through the compartment in heat-exchange relation with the food.

Abstract: A counter-top oven adapted to effect low-temperature cooking of food at a relatively rapid rate whereby food nutrients and other valuable constituents are preserved. The oven includes a food-receiving compartment having a perforated wall and means to heat air to a temperature well above the cooking temperature of the food and to force the heated air through the perforations to cause the air to flow at high velocity through the compartment in heat-exchange relation with the food.