Abstract: The present invention is a food storage cabinet that develops and maintains a warm, humid environment in its interior for storage of the food. The food is supported within a storage compartment in the cabinet, and a water bath is provided to produce the warm, humid environment to keep the food warm and moist. A support is positioned within the storage compartment at an angle so that when the door to the storage compartment is opened, ambient air enters the storage compartment and initiates air flow therein. The ambient air drops down through a front gap between the support and the front wall of the storage compartment, thus causing warm, humid air generated by the water bath to rise through a rear gap and "roll" over the food toward the front of the storage compartment. Therefore, by opening the door to the storage compartment, air flow is initiated within the storage compartment to quickly cover the food in warm, humid air.

Abstract: A refrigerator for food service. The refrigerator has a housing with two openings for one insert each, preferably a basket for holding several flats of eggs in one and a well for holding batter in the other. The opening for the basket is preferably oriented at an angle for easier access to its interior. The housing has an air conditioning unit located below it or located remotely but in fluid communication with the interior of the housing. A fan on the interior circulates the chilled air throughout the housing. The lid for the egg basket has one closed position and two opened positions. To open the basket lid, it can be either rotated on two pins up and back or raised to the horizontal and pushed back into a hollow area at the top of the housing, its two pins sliding in channels formed in the housing.