Abstract: A merchandiser is adapted for displaying and/or serving merchandise to customers. In some embodiments, the merchandiser includes a display section which may include a refrigerated display section and/or a non-refrigerated display section adapted for holding merchandise for customers to view and access. In some embodiments, the merchandiser also includes a food preparation section accessible to an employee serving the customers. The food preparation section may include an electrical outlet for supplying electrical power to one or more appliances. The merchandiser may include a partition for concealing an appliance area from view by the customers. Shields may be provided for preventing flow of air into or out of an open front of a refrigerated compartment in the refrigerated display section. A curtain may be provided for selectively covering the open front of the refrigerated compartment.

Abstract: One or more commercial appliances for handling food and/or one of more subsystems of commercial appliances for handling food are linked to a master controller for controlling the operation of the commercial appliance(s) and/or its subsystem(s) via one or more CAN modules and a CAN bus.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.

Abstract: An oven for heating food is disclosed. The oven has at least one heating compartment with a left side wall, a right side wall, a back wall, a top wall, a bottom wall, and an open front, without a door, in open communication with a surrounding environment outside the oven. Gas flow openings are provided in the left and right side walls. The oven includes a blower for blowing gas through the gas flow openings into the heating compartment, and a heater for heating gas blowing into the heating compartment through the openings. In certain embodiments, the gas flow openings are configured such that substantially all of the gas blowing into the heating compartment is directed generally away from the open front of the compartment.

Abstract: Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.

Abstract: Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.

Abstract: A kitchenware washing assembly is provided for washing kitchenware. The assembly includes a tank configured to hold fluid for washing the kitchenware, a pump configured to circulate fluid within the tank, and a control system configured to control operation of the pump. The pump is operable at two or more different speeds to create two or more different levels of fluid turbulence within the tank. And, the control system is configured to operate the pump at a first one of the two or more different speeds for a specified time period and then cycle operation of the pump to a second one of the two or more different speeds. A temperature sensor configured to monitor temperature of the fluid is included in communication with the control system. And, the control system is configured to terminate operation of the pump if a temperature of the fluid falls below a specified temperature.

Abstract: Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.

Abstract: A method for monitoring tank water replacement of a kitchenware washing assembly generally includes automatically determining whether a counted number of wash cycles is equal to or exceeds a preset value. The method also includes automatically controlling one or more operations of the kitchenware washer assembly where the counted number of wash cycles is equal to or exceeds the preset value.

Abstract: A new electric broiler is disclosed. The broiler includes a housing having a cooking chamber, and a cooking surface in the housing. Upper and lower electrical heat sources are provided in the cooking chamber above and below the cooking surface. The lower heat source includes a removable heating module having an electric heating element and a quick connect/disconnect connector for quick electrical connection and disconnection of the electric heating element to and from a quick connect/disconnect connector on the housing. The broiler also includes a module holder on the housing for holding the removable heating module. The heating module is removable from the holder for quick replacement of the module.

Abstract: Apparatus for substantially blocking flames and spreading heated gases emitted from a broiler flue. The apparatus includes a riser placed above the broiler flue for defining a pathway along which heated gases are exhausted from the flue, a catalyst support on the riser for supporting a catalyst in the pathway for flow of heated gases through the catalyst from a bottom surface of the catalyst to a top surface of the catalyst, and a plurality of baffles in the riser extending across the pathway below the catalyst support. The baffles have the shape of inverted troughs.

Abstract: A product server for holding and displaying food products is disclosed. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a cover on a cabinet of the product server that is moveable between a lowered position covering the food products and a raised position in which the cover serves as a breath guard and allows access to the food products. Upright side panels are provided adjacent opposite ends of the product server. The breath guard extends between the upright side panels as it moves between its raised and lowered positions.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.

Abstract: A temperature controlled food serving having at least one channel of thermally conductive material for receiving at least one food-holding pan. The at least one channel defines an elongate pan receiving cavity for placement of the at least one food-holding pan at any desired location along the cavity. A temperature control system comprises at least one heating element for heating the at least one channel to maintain food products held in the food-holding pans at a food holding temperature. The at least one channel has at least two different temperature zones along a length of the channel so that food products in different temperature zones can be held at different food holding temperatures.

Abstract: Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.

Abstract: Apparatus for and methods of rethermalizing a package of refrigerated or frozen food are disclosed. In general, heating mechanisms are brought into conductive heat transfer contact with the package of food and operated for a duration of rethermalization time to rethermalize the package of food by heating the food to a rethermalized temperature, and then, if desired, to hold the rethermalized package of food at a desired holding temperature for a duration of holding time. The rethermalization time can be relatively short (e.g., thirty minutes or less), and the holding time can range from a very short period of time to a very long period of time (e.g., four, six, eight or more hours) without significant loss of food quality. Other features of the apparatus and methods are disclosed.

Abstract: In general, this invention involves various improvements relating to food service apparatus, including an energy-compensation feature to compensate for the transfer of heat from one food-holding compartment to another food-holding compartment, and an energy-limit feature for preventing overheating of the apparatus in the event it is incorrectly programmed by an operator, for example.