Abstract: A container for rapidly cooling and holding foods at safe temperatures for extended periods of time which includes an upwardly opening inner container in which foods may be placed and another container surrounding the inner container. An enclosed chamber is formed between the bottoms and side walls of the inner and outer containers and is provided with a slow-to-freeze, slow-to-thaw gelatinous material which may be frozen by placing the container in a low temperature freezer. The container is further characterized in that the bottom and walls of the inner container provide insulating properties which control the rate of heat transfer between the gelatinous material, when frozen, and foods placed in the container and further characterized in that the bottom and walls of the outer container provide insulating properties which substantially retard heat transfer between the gelatinous material, when frozen, and the ambient air which surrounds the container.

Abstract: Dough cutting apparatus including a plurality of spaced apart blades the lower edges of which are uniformly curved from one end of said blades to the other and a plurality of intersecting spaced apart blades the lower edges of which are straight. The blades cooperate to form multiple uniformly sized cavities therebetween. A handle is attached to the blades for engagement by the user of the apparatus for rocking the apparatus along the lower edges of the curved blades to separate a layer of dough into separate multiple dough products.

Abstract: Apparatus for cooling and retarding temperature elevation of liquids in a vessel having a bottom, side walls and end walls forming an enclosure for receiving the liquids. The vessel is provided with at least one compartment having a bottom and sides forming a pocket in which one or more containers of slow-to-freeze, slow-to-thaw gelatinous material may be placed. Support members are attached to and support the compartment so that it does not contact the bottom or walls of the vessel, allowing liquid in the vessel to freely flow around the bottom and sides of the compartment.

Abstract: Apparatus for cooling and retarding an increase in the temperature of a liquid contained in a vessel. The apparatus includes a base for substantially occupying the lower interior of liquid containing vessel and a cooling body for upward projection from the base so that when the base is placed in the vessel the cooling body projects upwardly therefrom for submersion in the liquid. The cooling body comprises a sealed container substantially filled with a slow-to-freeze, slow-to-thaw gelatinous material which may be frozen prior to submersion in the liquid.

Abstract: An improved food container for maintaining food at reduced temperatures having an upper opening inner shell surrounded by an outer shell between which is a cavity filled with a gelatinous blend of amorphous natural high-polymer carbohydrates. In a preferred embodiment the inner surface of the outer shell is at least partially covered by a material of closed-cell plastic foam.