Abstract: A product server for holding and displaying products. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a cover attached to the product server that is moveable between a lowered position covering the products held by the product server and a raised position in which the cover serves as a breath guard and allows access to the products. The cover is sufficiently transparent to allow viewing of the products from the customer side of the product server.

Abstract: A product server for holding and displaying products. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a panel attached to the product server and moveable between a lowered position preventing access to products held by the product server and a raised position allowing access to the products. The panel being sufficiently transparent to allow viewing of the products held in the product server.

Abstract: In general, one embodiment of the invention is directed to apparatus for warming pre-cooked sandwich buns and the like to a desired holding temperature and then holding the buns at such holding temperature. The apparatus comprises a cabinet having at least one compartment with a bottom wall, a top wall and opposite side walls. Adjacent the bottom of the compartment is at least one heat source for delivering heat to buns in the compartment. A control mechanism controls the heat source to deliver heat to the buns to warm the buns to the desired holding temperature and then to vary the amount of heat delivered to the buns to hold the buns at the desired holding temperature. A related method is also disclosed.

Abstract: An oven for transferring heat to food in trays and a method for using the oven. The oven includes a cabinet with partitions dividing the interior into a plurality of separate, thermally isolated holding compartments each adapted for removably receiving a tray of food. Heat sources above the tray emit radiant heat to warm the food in the trays. A control mechanism controls the duration of the total hold time for the food having a duration of heated holding time during which a respective heat source is activated. The oven also includes a forced air mechanism under the control of the control mechanism for delivering forced air into the compartments. The heat sources are activated and deactivated during successive duty cycles to thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time.

Abstract: In general, one embodiment of the invention is directed to food holding apparatus for holding pre-cooked food at a selected holding temperature. The apparatus comprises a cabinet having at least one holding compartment therein, and pre-cooked food in the holding compartment, the food having been previously cooked in a cooking appliance. At least one radiant heat source is spaced above the food a distance less than 12 inches for delivering radiant heat to the food. A control mechanism varies the amount of radiant heat delivered by the heat source to the food to maintain the food at the selected holding temperature. A related method is also disclosed.

Abstract: A temperature controlled food serving bar having a cabinet with an elongate opening. At least one divider of thermally conductive material extends the length of the elongate cabinet opening and divides the interior cabinet space into a plurality of elongate, pan-receiving cavities. The divider comprises a side wall and a bottom wall and at least one of the bottom wall and the side wall having a wall thickness between about 0.1 inch and about 0.2 inch. At least one food-holding pan received in one of the pan-receiving cavities has a bottom wall and side walls. At least one of the side walls of the at least one food-holding pan is spaced from the side wall of the divider between about 0.03 inch and about 0.15 inch. A temperature control system controls the temperature of the at least one divider.

Abstract: A method of preserving cooked food. Food is cooked in a cooking appliance to provide pre-cooked food and placed in a holding compartment of a food warming apparatus for a duration of holding time. The pre-cooked food is heated in the holding compartment for at least a portion of the duration of holding time by delivering in a pre-programmed manner an amount of radiant heat to the pre-cooked food from a radiant heat source positioned above the pre-cooked food. The amount of radiant heat delivered to the pre-cooked food is varied to maintain the food at a selected holding temperature by delivering radiant heat to the pre-cooked food at a first level during a first phase of the duration of holding time and delivering radiant heat to the pre-cooked food at a second level during a second phase of the duration of holding time.

Abstract: A temperature controlled food serving bar having a cabinet with an elongate opening. At least one divider of thermally conductive material extends the length of the elongate cabinet opening and divides the interior cabinet space into a plurality of elongate, pan-receiving cavities. The divider comprises a side wall and a bottom wall and at least one of the bottom wall and the side wall having a wall thickness between about 0.1 inch and about 0.2 inch. At least one food-holding pan received in one of the pan-receiving cavities has a bottom wall and side walls. At least one of the side walls of the at least one food-holding pan is spaced from the side wall of the divider between about 0.03 inch and about 0.15 inch. A temperature control system controls the temperature of the at least one divider.

Abstract: A foodservice merchandiser comprising a counter unit having a cabinet with vertical front, rear and end sides and a horizontal upper surface countertop side extending between the upper margins of said vertical sides, the countertop side being constructed and arranged with a primary zone to perform a first food-oriented function, and the cabinet also having a secondary zone constructed and arranged to perform a second food-oriented function, the secondary zone being associated with one of the counter unit sides.

Abstract: A temperature controlled food serving bar. The food serving bar has a plurality of elongate, generally parallel, spaced apart dividers of thermally conductive material extending lengthwise of the serving bar. The dividers have side walls dividing the food serving bar into a plurality of elongate generally parallel cavities. A temperature control system controls the temperature of the side walls of the dividers. Upwardly facing surfaces on the dividers support food-holding pans in positions in which the pans extend down into the cavities adjacent the side walls of the dividers for being heated or cooled thereby. Thermal barriers below the upwardly facing surfaces inhibit the transfer of heat between the side walls of the dividers and the surfaces.

Abstract: A product server for holding and displaying products. The product server has a front customer side, a rear employee side and a breath guard. The breath guard comprises a cover attached to the product server that is moveable between a lowered position covering the products held by the product server and a raised position in which the cover serves as a breath guard and allows access to the products. The cover is sufficiently transparent to allow viewing of the products from the customer side of the product server.

Abstract: A counter top merchandiser for holding and displaying hot and cold products. The merchandiser includes a warm compartment within the merchandiser for holding and displaying warm products. A cold compartment below the warm compartment is defined in part by a bottom wall positioned above the counter top when the merchandiser is placed on the counter top. The cold compartment has a display section and a storage section. A partition separates the warm and cold compartments. A heating unit heats products within the warm compartment and a refrigeration unit cools products within the cold compartment. At least one transparent wall allows viewing of products within the merchandiser. Openings provide access to the warm and cold compartments from the rear of the merchandiser.

Abstract: A temperature controlled food serving bar. The food serving bar has a plurality of elongate, generally parallel, spaced apart dividers of thermally conductive material extending lengthwise of the serving bar. The dividers have side walls dividing the food serving bar into a plurality of elongate generally parallel cavities. A temperature control system controls the temperature of the side walls of the dividers. Upwardly facing surfaces on the dividers support food-holding pans in positions in which the pans extend down into the cavities adjacent the side walls of the dividers for being heated or cooled thereby. Thermal barriers below the upwardly facing surfaces inhibit the transfer of heat between the side walls of the dividers and the surfaces.

Abstract: A temperature controlled food serving bar. The food serving bar includes a cabinet having a bottom, opposite sides and opposite ends defining an interior-space. A top wall and an opening in the top wall are above the interior space. A plurality of elongate, generally parallel spaced apart dividers of thermally conductive material extend lengthwise of the cabinet in or below the opening. The dividers have side walls dividing the interior space into elongate generally parallel cavities. A temperature control system for controlling the temperature of the dividers has heat transfer lines extending along the side walls of the dividers. Upwardly facing surfaces on the dividers support food-holding pans such that the pans extend down into the cavities adjacent the side walls. Thermal barriers below the upwardly facing surfaces inhibit the transfer of heat between the side walls and the upwardly facing surfaces.

Abstract: In general, one embodiment of the invention is directed to food holding apparatus for holding pre-cooked food at a selected holding temperature. The apparatus comprises a cabinet having at least one holding compartment therein, and pre-cooked food in the holding compartment, the food having been previously cooked in a cooking appliance. At least one radiant heat source is spaced above the food a distance less than 12 inches for delivering radiant heat to the food. A control mechanism varies the amount of radiant heat delivered by the heat source to the food to maintain the food at the selected holding temperature. A related method is also disclosed.

Abstract: A temperature controlled food serving bar. The food serving bar includes a cabinet having a bottom, opposite sides and opposite ends defining an interior space. A top wall and an opening in the top wall are above the interior space. A plurality of elongate, generally parallel spaced apart dividers of thermally conductive material extend lengthwise of the cabinet in or below the opening. The dividers have side walls dividing the interior space into elongate generally parallel cavities. A temperature control system for controlling the temperature of the dividers has heat transfer lines extending along the side walls of the dividers. Upwardly facing surfaces on the dividers support food-holding pans such that the pans extend down into the cavities adjacent the side walls. Thermal barriers below the upwardly facing surfaces inhibit the transfer of heat between the side walls and the upwardly facing surfaces.

Abstract: A counter top merchandiser for holding and displaying hot and cold products. The merchandiser includes a warm compartment within the merchandiser for holding and displaying warm products. A cold compartment below the warm compartment is defined in part by a bottom wall positioned above the counter top when the merchandiser is placed on the counter top. The cold compartment has a display section and a storage section. A partition separates the warm and cold compartments. A heating unit heats products within the warm compartment and a refrigeration unit cools products within the cold compartment. At least one transparent wall allows viewing of products within the merchandiser. Openings provide access to the warm and cold compartments from the rear of the merchandiser.

Abstract: A merchandiser that is capable of holding and displaying both cold foods and warm foods includes a cold pan which has walls that are recessed into the top of a counter to provide a cold compartment that opens out of the counter top. The cold foods occupy the cold compartment. In addition, the merchandiser has a closure assembly which rises upwardly form the cold pan and includes side walls that support a shelf above the cold pan and also housing above the shelf. Front and rear doors are attached to the side walls to close the space between the shelf and housing at the front and rear, respectively, of the closure assembly, so that the doors, the side walls, and shelf and the housing enclose a warm compartment that holds and displays warm foods. Both doors pivot about horizontal axes to provide access to the warm compartment. The housing contains a fan and heating element for circulating heated air through the warm compartment.

Abstract: An oven for maintaining cooked foods at temperatures suitable for serving the foods or even for cooking foods has a cabinet containing multiple heat sinks of channel-shaped configuration. The ends of the heat sinks open out of the cabinet, so that any heat sink may receive a tray of food from either the front or back of the cabinet. The interior surface of the heat sinks generally conform to the cross-sectional shapes of the trays, so that the heat sinks lie along the bottoms and sides of the trays. The heat sinks have a heating elements extended along their sides and bottoms for elevating the temperature of the heat sinks and directing heat into the trays within the heat sinks. In addition, each heat sink also contains a cover which may close the top of the tray in the heat sink and thereby retard the escape of moisture from the tray or may vent the interior of the tray.