Abstract: A vacuum cooking apparatus for household use, comprising, on a supporting structure which has a column-like extension, at least one unit for packaging in pouches in vacuum food products to be cooked, at least one unit for cooking the food products arranged in pouches and at least one unit for quick refrigeration of the food products arranged in pouches and cooked, the at least one unit for packaging food products in pouches in vacuum comprising a vacuum packaging machine which is mounted on a drawer-like element which is supported so that it can slide by the supporting structure in order to pass from a retracted position, in which the vacuum packaging machine is arranged within the outer peripheral contour of the supporting structure, to an extracted position, in which the vacuum packaging machine is positioned at least partially outside the supporting structure, and vice versa.

Abstract: A refrigerated oven having a cooking chamber in which is provided a heating elements and a refrigeration unit chamber in which is provided a refrigeration unit. The refrigeration unit is fluidly connected to the cooking chamber. Both the heating element and the refrigeration unit are selectively operable to either cool or heat the cooking chamber to thereby cool or heat a food item located therein. The refrigeration unit as preferably modular refrigeration unit that the slid into and out of the refrigeration unit chamber. Preferably, the refrigeration unit includes an evaporator that is thermally isolate is from a condenser. The condenser as preferably conductively coupled to a base supporting the elements of the modular refrigeration unit.

Abstract: A food display including a container for holding a product and having at least one translucent portion that facilitates viewing the product from outside the container, a sign panel that is coupled to the container and is at least partially translucent, and a light assembly that includes a light source positioned to provide light to both the container and the sign panel. Preferably, the sign panel and the light source are both positioned above an upper plane of the container to facilitate backlighting the sign panel. The food display may further include a fan positioned above the upper plane of the container, and an air circulation system that circulates air within the container. In one embodiment, the container includes a conduit, such as a hollow corner post that supports a side panel of the container, extending from the upper portion to the lower portion.

Abstract: An apparatus is disclosed for thawing a frozen food item, including a chamber dimensioned to receive the frozen food item, a heat exchanger operable to either heat air in the chamber or to cool the air in the chamber, a fan for creating a flow of the air within the chamber; and a tray disposed in the chamber and having an upper surface adapted to receive and support a lower surface of the frozen food item. The tray is adapted to receive a portion of the flow of air and to provide the portion of the flow of air to the lower surface of the food item such that the portion of the flow of air is distributed across the lower surface of the food item and directed upwardly about the food item.

Abstract: A method of operating a refrigerated oven to cook a food item therein comprises the steps of A) determining the temperature of the cooking chamber in the refrigerated oven, B) producing cooled air in the refrigeration unit of the refrigerator oven for a first period of time if the temperature of the cooking chamber is below a predetermined threshold temperature and delaying production of cooled air in the refrigeration unit if the temperature of the cooking chamber is not below the predetermined threshold temperature, C) circulating the cooled air through a refrigerated air path to the cooking chamber to prevent spoilage of the food item, and, D) heating the cooking chamber to cook the food item in the cooking chamber by cycling the heating element for a second time period.

Abstract: A rethermalization system for food trays having a hot food side and a cold food side, the system includes a first thermal system having a heating source, a refrigeration coil and a blower; a second thermal system having first and second refrigeration coils and a blower; and a control system operable in one mode to activate the refrigeration coil of the first thermal system and the first refrigeration coil of the second thermal system, and operable in a second mode to activate the heating source of the first thermal system and the first and second refrigeration coils of the second thermal system.

Abstract: The invention concerns a device comprising, in an insulating chamber, an internal space for receiving a tray divided into a rear compartment for rethermalization and a front compartment for preserving cold, which communicate with each other through an intermediate passage, and which are accessible through a front passage. A front closing flap and an intermediate closing flap are rigidly coupled to each other via longitudinal lateral arms, and are displaced by tilting between a closed position to close the front passage and the intermediate passage respectively and an open position for passing a meal tray from the front to the rear. The closing flaps contribute to the thermal insulation, and enable efficient rethermalizatlon to obtain core-heated food items in the rear compartment and food items preserved cold in the front compartment.

Abstract: A novel thermal treatment apparatus is provided that includes at least one thermal treatment section (212) having a plurality of individual thermal treatment sections. The apparatus further includes: (a) an air supply duct (356) with at least one supply port (258) associated with each said individual thermal treatment section through which temperature controlled air passes into each said individual thermal treatment section and (b) at least one air return port (357) for each individual thermal treatment section through which said temperature controlled air exits the individual thermal treatment sections. A barrier (312) is provided between each individual thermal treatment section, preferably in the form of a removable food tray.

Abstract: A proofer includes an enclosure defining a chamber. An air circulation system includes a passageway having an air inlet and an air outlet connected to the chamber. A first fan pulls air into the air inlet from the chamber, and expels air from the outlet into the chamber. A fluid reservoir is positioned adjacent the air circulation system, such that air contacting fluid in the reservoir upon actuation of the first fan is humidified. A heating element heats fluid in the fluid reservoir, and a second fan flows air over at least a portion of the reservoir outside the chamber and cools fluid in the reservoir. A controller selectively actuates the heating element and the second fan based upon the temperature and/or humidity in the chamber to control the temperature of the fluid in the reservoir and thereby reduce fluctuations in temperature and humidity within the chamber.

Abstract: A collar assembly including cooling coils is provided to increase the top surface cooling of food being served from food pans which are mounted to extend down into a food service cabinet or counter. The collar is preferably lower in the front toward the server or may be omitted for easy access, and is preferably higher at the back away from the server and on the sides for increased cooling. A principal cooling unit may be mounted in the cabinet to direct cold air onto the food pans; and the collar cooling coils and the principal cooling unit may be coupled to a single compressor and heat exchanger.

Abstract: A collar assembly including cooling coils is provided to increase the top surface cooling of food being served from food pans which are mounted to extend down into a food service cabinet or counter. The collar is preferably lower in the front toward the server for easy access and higher at the back away from the server and on the sides for increased cooling. A principal cooling unit may be mounted in the cabinet to direct cold air onto the food pans; and the collar cooling coils and the principal cooling unit may be coupled to a single compressor and heat exchanger.

Abstract: A food heating and cooling device including a tray, at least one main dish plate in the tray, at least one secondary dish plate in the tray, a cover associated with the tray for maintaining the food hot or cold, an inducer for heating, reheating or maintaining heat and powered by an electronic generator circuit which induces currents in an armature located on or under the plates, a thermoelectric exchanger for maintaining the food cold or cool by extracting residual heat from the plates and compensates for thermal insulation leaks from the tray and cover, and rechargeable batteries connected to the inducer and the thermoelectric exchanger.

Abstract: A method of dispensing food whereby food prepared at a first location is transported to a second location for dispensing in a working cycle characterized by the steps of: apportioning the food onto a plurality of trays (20A, 20B) at the first location, loading the plurality of trays (20A, 20B) into a rack (15) to give, in combination, a spaced array of loaded trays; the spaced array having predetermined overall dimensions; transporting the spaced array to an intermediate location, placing the loaded rack into a containment (11) with an internal volume (12) of sufficient size to receive at least one spaced array; transporting the containment along with its spaced array or arrays to the second location; regenerating food in the spaced array while within the containment; dispensing loaded trays (20A, 20B) from the spaced array; and returning the racks (15) back to the first or some other location for re-use.

Abstract: A storage system with ambience conditioning facilities includes a desiccator for removing moisture from air and promoting convection, thereby maintaining articles stored therein in an optimum state for a long period of time. The environment maintained has stable humidity, is free of contaminants and suppresses aging of articles by humidity and microbes.

Abstract: Precooked dishes loaded in a refrigerated enclosure (4) of a transport cart (1) for their transport toward a place of consumption, are selectively restored in temperature. The refrigerated cooked dishes which must be restored in temperature are, before being loaded in a single enclosure (4), disposed with the dishes not requiring restoration of temperature, on a same tray (6) common to all the dishes constituting an individual meal. Each tray is disposed directly on a heating plate inside the single enclosure (4) of said refrigerated transport cart, and the restoration of temperature of only the first-mentioned dish or dishes is effected by heat transfer through a thermally conductive region of the common tray (6) underlying only the first-mentioned dish or dishes.

Abstract: PURPOSE: To facilitate a bending of a core and to reduce a resistance of fluid by a method wherein a fin at one end is overlapped integrally between each of rows from a deformation part of the core and the other end fin is separated for each of the rows and contacted and fixed to a tube, respectively.CONSTITUTION: Tubes 1 and 2 are arranged in a thickness direction of a core. The tubes pass through several fins 3 and 4. The fin 3 is provided with tube insertion holes of circular form in two rows. Outside tube and the core part formed by the fin 4 are projected longer than that of the core. A reamer is placed within the tube to expand an outer diameter and then the tube is press fitted to the fin. A bending machining guide jig 6 is placed within the core, an external force is applied to the core as indicated by an arrow and bent.

Abstract: A rethermalization system for heating refrigerated food on trays, maintaining the food in a refrigerated condition until heated, and heating some of the food to a desired temperature at a serving time while maintaining the rest of the food in a refrigerated condition. The system has a cart which docks inside a refrigerator. The cart has shelves on which trays of food reside. In the shelves there are heaters. The operator programs the system using an intricate series of commands at an operator interface. A first controller interprets the commands and sends the program to a second controller. The second controller controls the heating cycle of the heaters. A current sensor is provided to sense whether there is current to the heaters. The second controller polls the current sensor and compares the findings to what is called for in the program.

Abstract: A food treatment system having a frame, a receptacle having a peripheral wall defining a space for storage of a food item and an opening through which a food item can be introduced to the storage space, and a conditioning source for changing the state of fluid in the food treatment space defined by the frame. The frame has a first wall against which the receptacle bears with the receptacle in an operative position with respect to the frame. The frame has a second wall which is spaced from the first wall so that the first and second walls cooperatively define the food treatment space. The second wall at least partially blocks the receptacle opening with the receptacle in the operative position. At least one of the first and second walls is movable relative to the other of the first and second walls to vary the spacing between the first and second walls.

Abstract: An integrated refrigeration and rethermalization system for storage of prepared meals in a refrigerated state, rethermalization of the meals in accordance with a rethermalization program, and maintenance of the rethermalized meals at a desired serving temperature is disclosed. Refrigerated meals are placed on trays, supported by heater shelves, in a refrigeration-rethermalization cart having onboard refrigeration. Critical cooling elements of the onboard refrigerator are located within the food storage area of the cart for improved cooling air flow and maximum cooling efficiency. The heater shelves contain one or more heating elements designed to heat only selected food items located on the trays in accordance with preset time-temperature curves, or rethermalization programs.

Abstract: A rethermalization system for heating refrigerated food on trays, maintaining the food in a refrigerated condition until heated, and heating some of the food to a desired temperature at a serving time while maintaining the rest of the food in a refrigerated condition. The system has a cart which docks inside a refrigerator. The cart has shelves on which trays of food reside. In the shelves there are heaters. The operator programs the system using an intricate series of commands at an operator interface. A first controller interprets the commands and sends the program to a second controller. The second controller controls the heating cycle of the heaters. A current sensor is provided to sense whether there is current to the heaters. The second controller polls the current sensor and compares the findings to what is called for in the program.

Abstract: An integrated refrigeration and rethermalization system includes a wall unit having a refrigeration system for producing refrigerated air and a convection heating system for producing heated air. A cart having hot and cold compartments for storing food items on trays is docked with the wall unit to receive refrigerated and heated air. A thermal barrier isolated the hot and cold compartments of the cart. The thermal barrier includes a plurality of thermal dividers filled with an insulating foam material. Each tray contains both hot and cold items and is positioned in the cart so that hot food items are located within the hot compartment and cold food items are located within the cold compartment. Movable damper doors within the wall unit control the flow of refrigerated and heated air from the wall unit to the cart. When the cart is docked with the wall unit, foods within both compartments are initially stored in a refrigerated state.

Abstract: A salad bar unit with an overhead refrigerated storage cabinet wherein the salad bar at waist height contains a variety of containers, some of which are cooled and some of which are hot, and which are used to hold various food items to be selected by consumers. The unit is provided with an overhead cabinet that is divided into a plurality of independent refrigerated stalls open at one end, with transparent dividers, and having interior racks carrying containers of soda, milk, fruit juice and other items to which access is available through transparent doors that close off the open ends of the stalls.

Abstract: A food display and preservation case comprising at least one support member provided with wheels and brakes. The support member houses heating and refrigeration equipment and control elements. The support member supports a center body or table which includes compartments which may be heated or cooled, as well as a slab which may be cooled and a plate which may be heated. At least one column is disposed on the center body or table and supports a shield screen and light. The case may be used for self-service or buffet-style presentation.

Abstract: An apparatus for controlling a kimchi storage temperature in a refrigerator such that it is equal to the atmospheric temperature in the winter season. The control apparatus includes a chaos signal pattern storing unit for storing a chaos signal pattern corresponding to an atmospheric temperature variation pattern, and a microprocessor for fetching a chaos signal value previously stored in the chaos signal pattern storing unit and comparing a sensing signal value indicative of a temperature of a kimchi seasoning chamber equipped in the refrigerator with the fetched chaos signal value, and controlling the kimchi seasoning chamber temperature on the basis of the result of the comparison.

Abstract: A refrigerator includes a first and second compartments which are cooled by first and second heat exchangers, respectively, of a cooling system. The first heat exchanger includes upstream and downstream heat exchanger sections. A first valve is arranged for conducting refrigerant from the upstream heat exchanger section either to the downstream heat exchanger section or to a second valve disposed upstream of the second heat exchange. The second valve can conduct the refrigerant either to the second heat exchange or to a compressor of the cooling system. By a selected actuation of the first valve, the first compartment can be used as a freezing compartment or a refrigeration compartment. By a selected actuation of the second valve, the second compartment can be used as a refrigeration compartment, or not cooled at all. If the second compartment is not cooled, it can be heated for use as a food fermentation compartment.

Abstract: A rethermalization system for rethermalizing refrigerated foods in an institutional food service setting is disclosed. A rethermalization cart is provided with a plurality of trays for supporting food items to be served. The trays are supported on heater shelves including heating elements located under the portions of the trays corresponding to locations of food items to be heated. A loaded cart is placed in a refrigerator and is attached to a power supply and controller. A serving time is programmed into the system and the controller provides power to the cart a predetermined interval before the desired serving time. Heater microcontrollers are associated with the heater shelves and control power to the heating element on the shelves in accordance with at least one rethermalization program.

Abstract: An enclosure is disclosed for heating or cooling food products on a pan. The enclosure preferably has transparent side walls, a closure member and a rack comprising a plurality of vertically spaced-apart pan supports each comprised of a plurality of interconnected tubular fluid carrying members, each support is maintained in spaced-apart relationship by fluid carrying conduits which communicate with the tubular members to thereby transfer heated or cooled fluid between supports from a fluid supply inlet to a fluid discharge outlet.

Abstract: The present invention is directed to a vertical cabinet having the dual function of heating or cooling food articles within the cabinet. The cabinet comprises a plurality of removable, vertically spaced-apart support shelves of a conductive material for supporting food articles. One aspect of the invention provides for heating and cooking of food articles by circulating a thermal liquid fluid through a heating channel having a serpentine configuration in each shelf. Each shelf has quick-disconnect couplings. Another aspect of the invention provides for cooling and refrigeration of food articles by circulating a chilled fluid transfer media from a cooling unit connected to the vertical cabinet to the shelves of the cabinet.

Abstract: Device for the transport and distribution of meal trays including built-in microwave oven for reheating the latter. The device consists of an isothermic unequipped trolley for transporting food trays between kitchens and hospital wards, a central equipped unit permanently installed in hospitals, capable of having one or two transport trolleys coupled to it to form mobile distribution units, and one or two microwave ovens built into the central unit, comprising a metallic shield located between the hot and cold areas, which enables meal trays without a shield to be used. For use in the distribution of individual meal trays in establishments such as hospitals.

Abstract: A refrigerated compartment is disclosed for food preparation tables. The compartment is generally rectangular and extends laterally across the table and has an access opening at the top allowing exposure to ambient room air. A lower section of the compartment comprises a cold wall pan with air circulation and defines a lower cooling zone. An upper section of the compartment comprises a pair of oppositely disposed heat sink walls defining an upper cooling zone open to the room air. Plural open-top food pans are removably supported side-by-side in the compartment with the pans extending into the lower cooling zone and tops of the pans being disposed adjacent the bottom of the upper cooling zone.

Abstract: A refrigerating system includes a first compartment used solely for cold storage, and a second compartment used either for cold storage or fermentation. First and second heat exchangers are disposed for cooling the first and second compartments, respectively. An outlet of the second heat exchanger communicates with an inlet of the first heat exchanger. A refrigerant distribution mechanism is operable in either a fermentation mode or a cold storage mode. In the fermentation mode, refrigerant is directed through first and second flow passages to the first and second heat exchangers, respectively, such that more refrigerant is delivered to the first heat exchanger than to the second heat exchanger; also, a heater in the second compartment is activated. In the cold storage mode, refrigerant is directed to the second flow passage but not to the first flow passage.

Abstract: The present invention relates to a heat-insulated packing for transporting at least one receptacle containing food products. The packing comprises a box constituted by a series of removable heat-insulated trays mounted in superposed manner, between the lid and a bottom, and held together with the aid of assembly means, so as to constitute a closed heat-insulated box, the trays each being equipped with structure for supporting and centering at least one receptacle.

Abstract: A food service tray assembly including a tray, a hot food dish, and an insulated dome. Hot food is served onto the dish, the dome is preheated, the food carrying dish is set on the tray, the preheated dome set over the dish, and the tray system delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature.

Abstract: A food service rethermalization process including a tray having first and second receiving hot dish receiving areas, at least one cold dish receiving area and an end wing area for holding eating utensils, napkins and the like. First and second selector or actuator knobs are mounted in the tray adjacent to the first and second hot dish receiving areas, respectively, and can be separately turned to on or off positions. When the tray is inserted in a rethermalization cart and the first and second heating pods of the cart are at the first and second areas respectively, the heating pods whose associated knobs are in the "on" position are switched on and the food at the associated areas thereby heated in a programmed manner. After the knobs have been turned as needed and before the tray is inserted in the cart, an over-all insulated cover is secured to and on top of the tray. The cover thermally separates and covers the different areas including the wing area.

Abstract: A modular (unitary) refrigerated condiments container is provided for use in a conventional restaurant-type salad bar. The modular refrigerated condiments container comprises a housing having a recessed cold pan in the top thereof and a removable condiment support plate for mounting above the bottom surface of the recessed pan. At least one upstanding wall extends across the recessed pan to divide it into two or more sections for enhanced cooling of condiment holders supported by the condiment support plate. A refrigeration condensing unit is provided and includes refrigerant-containing cooling coils in heat exchange communication with the recessed pan so as to cool the space defined between the recessed pan and the condiment support plate and thereby to cool the condiment holders supported by the condiment support plate.

Abstract: In a food service system, prepared meals including chilled foods are assembled in individual meal trays (10) and held in the trays for a period prior to regeneration to prepare the food for heating. A control system of a rethermalizing trolley (12), which accommodates a large number of trays, can discern for itself which dishes (30) in the trays need heating and which are to remain cool. Dishes for hot and cold foods have white and black markings respectively, which results in reflected infra-red signals from sensors (42, 44) of the control system to be of discernably different strengths, so identifying the hot food dishes. Dish temperature is continually monitored by the control system by means of thermal contact with thermistors (46), which enables the system to oversee food temperatures both prior to and during regeneration.

Abstract: A new and improved hot oven countertop display station is provided in a hot oven countertop display unit having a reclosable front door panel opening and an integral upper sign and menu board structure. A dispenser display rack is provided in the oven compartment for supporting flanged food packages in gravity feed arrays of columns and rows terminating at the front door opening. The rack has been designed to reduce or eliminate the presence of any heated rack surfaces at the front opening of the oven. An optional refrigerated condiment dispensing display may be located adjacent the hot oven display to complete the self-service food station. The hot oven countertop food station provides a clean and safe arrangement for displaying and storing pre-cooked pre-heated ready-to-eat foods for extended periods of up to four hours until purchased by the self-service customer.

Abstract: An apparatus is disclosed for heating or cooling food articles including a chamber containing a plurality of tubular, vertically, spaced-apart support means having a fluid inlet and outlet. A plurality of removably mounted hollow plates each having a plurality of spaced-apart tubular members having a fluid sealed therein connected to first and second plenums are positioned on the support means. Supply and return header means are connected to the inlet and outlet, respectively, of the support means and by conduit to a fluid reservoir and pump to circulate a fluid transfer means through each support means. Means for heating and cooling the fluid is also provided and control means for controlling operation of the heating and cooling means individually or in a predetermined sequence and at a preselected temperature is also included. During the heating mode the fluid inside the removable plates vaporizes and condenses.

Abstract: An improved food serving cart of the type having a compartment for holding multiple trays of prepared foods having both hot and cold food and/or beverage portions thereon, the improvement including a vertically disposed cold reservoir for holding replaceable cooling modules, and multiple food tray holding racks attached inside the cart in a vertical column horizontally adjacent to and in thermal communication with the vertically disposed cold reservoir such that a first portion of each of the horizontal racks is in close proximity to the cooling modules and constitutes a cold zone and a second portion of each of the horizontal racks in spatially separated from the vertical cold reservoir and constitutes a hot zone.

Abstract: In an automatic vending machine having a heater for boiling water, and a motor-driven compressor for refrigeration, a flow of current to the heater is stopped when the compressor is started. On the other hand, while the compressor is being operated stably, the current flowing in the heater is controlled in phase such that the sum of an effective current flowing in the compressor and an effective current flowing in the heater does not exceed a predetermined value.

Abstract: A defrosting apparatus comprises a housing defining therein a frozen food storage space. Within the housing, air is heated and supplied to the storage space through a hot-air entrance passage formed between a side wall of the housing and one of paired shelf receiving members which cooperate to define the storage space. The hot-air entrance passage incorporates a guide plate having a communication aperture provided at a lower end. The guide plate cooperates with the side wall of the housing and one of the shelf receiving members to force the hot air fed from a ventilating fan to flow first downwardly along the hot-air inlet passage. The hot-air flow is then changed in the flow direction upon passing through the communication aperture so as to flow upwardly. In the course of flowing upwardly, the hot air is fed into the storage space successively through a plurality of inlet ports formed in one of the shelf receiving members.

Abstract: A self-contained refrigerator-oven for refrigerating and cooking food in the same enclosed chamber, has both heating elements and cooling elements located in the same appliance. The heating elements may be conventional heating elements and/or a convection unit and a microwave unit. Additonally, the apparatus has cooling controls, heating controls, and temperature controls which are activated by a microprocessor, programmable for up to two weeks in advance, so that the cooling elements and the heating elements are subsequently activated to treat the food at particular temperatures for particular specific periods of time. The sequence of heating and cooling may be performed in any desired order. The apparatus includes a battery backup to maintain the time, microprocessor and logic circuits during a power outage and utilizes a frozen food, probe-receiving sheath to facilitate cooking from a frozen state.

Abstract: The apparatus consists of a refrigerator (10) into which it is possible to insert trays (27, 28, 29) on which various tableware containing different foods and/or drinks are placed. The refrigerator contains, in addition to the cooling unit (13), a high-frequency generator (17) which interacts with induction coils which are arranged in the trays, making it possible to heat suitable tableware inductively. Furthermore, a temperature monitoring means (19) is provided which switches the high-frequency generator off or on during a settable heating time and on reaching a predetermined temperature. A preferred embodiment of the temperature monitoring means contains an induction coil (41), which corresponds to the coils in the trays, and a metal element (42), the heat capacity of which approximately corresponds to that of a piece of tableware. The metal element is connected to the refrigerator housing by a heat-conducting connection (43, 44, 46).

Abstract: A hot and cold frostop for a food and salad bar in which the unit may be utilized to maintain food products at a predetermined serving temperature regardless of whether the food products are those which are desired to be heated or those which are desired to be cooled. The hot mode is used independently of the cold mode and the unit includes removable components and a selectively operable heating unit and refrigeration unit. The heating unit is operative by heating water that is in heat exchange relation to food pans mounted removably on the unit and the refrigeration unit is provided with heat exchange tubes associated with the upper end of the unit for cooling containers having food products therein by utilizing the natural tendency of cold air to migrate downwardly around the periphery of the containers for keep them cold.

Abstract: Apparatus for keeping food hot and/or cold includes a body of heavily insulated material in which there are separate recesses for hot food and cold food. The cold food is kept cold by means of an ice compartment located in the bottom of one recess and an exhaustible refrigeration unit located in the top of that recess. The hot food is kept warm by means of an electrical coil in the bottom of the recess and a solar heating panel in the top.

Abstract: In this process, the prepared food, in portions and together with the cutlery, is arranged on a tray and placed in a refrigerator. Those parts of each portion which are to be heated before serving are introduced into containers which can be inductively heated, and each shelf, in the refrigerator, on which the tray is to be placed contains means for inductively heating these containers. To avoid the situation in which, during serving, some parts of the portion are hot and the others are still at refrigeration temperature, the inductively heatable containers are covered with a lid, the outside of which is also inductively heatable, and/or possess an outer surface, at least part of which can be inductively heated. Consequently, during inductive heating of the interior of the container and the food present therein, the external environment of the container and the food present there, as well as the cutlery, are brought to ambient temperature.

Abstract: A food service system for serving a standard meal to a group of people. The various food items that go together to make up the standard meal are prepared, and meals are assembled by placing the food items on trays so that each tray is one meal for one person. The tray has wells for receiving dishes containing the food items, and some of the wells have electrical contacts connected to contacts on the handle of the tray. A heated food item is placed in a dish having an electric heater that can be energized from the contacts in the well of the tray. A group of the trays is placed into a carrier, and supported on rails by the handles of the trays. The rails are connected to a power supply so that the foods in the electrically heated dishes in the wells having electrical contacts will be heated, and others will not be heated. The carrier is ventilated to remove excess heat to prevent heating the cold foods.

Abstract: A method of dispensing food whereby food prepared at a first location is transported to a second location for dispensing in a working cycle characterized by the steps of apportioning the food onto a plurality of trays (20A, 20B) at the first location, loading the plurality of trays (20A, 20B) into a rack (15) to give, in combination, a spaced array of loaded trays; the spaced array having predetermined overall dimensions; transporting the spaced array to an intermediate location, placing the loaded rack into a containment (11) with an internal volume (12) of sufficient size to receive at least one spaced array; transporting the containment along with its spaced array or arrays to the second location; regenerating food in the spaced array while within the containment; dispensing loaded trays (20A, 20B) from the spaced array; and returning the racks (15) back to the first or some other location for re-use.

Abstract: In a food service system, prepared meals including chilled foods are assembled in individual meal trays (10) and held in the trays for a period prior to regeneration to prepare the food for heating. A control system of a rethermalizing trolley (12), which accommodates a large number of trays, can discern for itself which dishes (30) in the trays need heating and which are to remain cool. Dishes for hot and cold foods have white and black markings respectively, which results in reflected infra-red signals from sensors (42, 44) of the control system to be of discernably different strengths, so identifying the hot food dishes. Dish temperature is continually monitored by the control system by means of thermal contact with thermistors (46), which enables the system to oversee food temperatures both prior to and during regeneration.