Abstract: A food serving station which includes a thermally conductive collar with a thermal break to minimize heat transfer between the side walls of a food well and a metal work top, such that the thermal break minimizes unwanted heat transfer between those two parts and allows more effective and efficient heat transfer from the food wells to the food in the food pans. This heat transfer allows the level of the food in the food pans to be raised to the level of the work top while still maintaining compliance with the NSF temperature requirements and reducing energy use.

Abstract: The present disclosure provides a refrigeration system comprising a receiver for use in applications where environmentally-friendly, typically flammable refrigerants are used. The receiver is sized so that it allows for the maximum amount of refrigerant to be used when regulatory concerns restrict the total amount. The present disclosure also provides a method for selecting the size of the receiver.

Abstract: A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray.

Abstract: The present disclosure provides an improved food preparation table. Cooled air is passed over the top of each food pan individually, preventing the food from spoiling at high ambient temperatures. The sides of the food pans are also cooled at the same time.

Abstract: The present disclosure provides a single piece sheet metal design incorporating two individual hem bend configurations forming the door/drawer front, a functional door/drawer handle, and a gasket protecting barrier.

Abstract: The disclosure shows a device and method for automating the cleaning/sanitizing of the water and ice making system on a blended ice machine. The method eliminates the need to disassemble the unit in order to gain system access points to introduce cleaning and or sanitizing solutions. The method also automates the sequence of events required to insure cleaning is done according to a proven method.

Abstract: The food storage device of the present disclosure includes a cover that can be connected to a food pan, and which at least partially separates refrigerant coils from surrounding insulating foam. This helps to prevent corrosion of the coils caused by condensation reacting with insulating foam, and also helps to prevent the coils from separating from the pan.

Abstract: An ice portion control module is provided that includes an ice bin for storing ice having a base in the ice bin having one or more portion control compartments and one or more magnets associated with the one or more portion control compartments, the one or more portion control compartments having an interior volume to hold a predetermined portion of the ice, an actuator which moves the one or more portion control compartments between a fill position wherein the one or more portion control compartments holds the ice, and a dispense position wherein the predetermined portion of the ice is dispensed out of the one or more portion control compartments, and a sensor outside of the ice bin that detects the one or more magnets.

Abstract: A pan guide for use in a food storage apparatus is provided. The pan guide has at least two levels for supporting food storage pans. The levels can be removable. This allows for easy movement of the food pans, to accommodate for temperature changes in the vicinity of the food storage apparatus. Dividers for separating the food pans are also provided, which can connect to the pan guide.

Abstract: A product delivery mechanism for a beverage dispensing system that dispenses flavor/ingredients and ice into a serving cup for mixing and/or blending. The product delivery system includes a gas operated pump for moving the flavor/ingredients from a product source to a dispensing nozzle above the serving cup. A gas restrictor is connected to an exhaust port of the pump to regulate gas flow rate and product flow rate so as to prevent splashing at the cup while operating the pump well within its rated pressure limits.

Abstract: The food pan assembly of the present disclosure includes a food pan with a well for storing food, and two separate heating pads for supplying heat to food that may be placed in the pan. The heating pads are connected to an exterior side of the pan on a bottom and side surfaces. This allows for improved flexibility in heating options over what is currently available. The heating pads can be independently powered and controlled, according to specific demands for the food to be heated.

Abstract: The disclosure shows a device and method for automating the cleaning/sanitizing of the water and ice making system on a blended ice machine. The method eliminates the need to disassemble the unit in order to gain system access points to introduce cleaning and or sanitizing solutions. The method also automates the sequence of events required to insure cleaning is done according to a proven method.

Abstract: An ice portion control module is provided that includes an ice bin for storing ice having a base in the ice bin having one or more portion control compartments and one or more magnets associated with the one or more portion control compartments, the one or more portion control compartments having an interior volume to hold a predetermined portion of the ice, an actuator which moves the one or more portion control compartments between a fill position wherein the one or more portion control compartments holds the ice, and a dispense position wherein the predetermined portion of the ice is dispensed out of the one or more portion control compartments, and a sensor outside of the ice bin that detects the one or more magnets.

Abstract: A storage system that has variable temperature includes one or more drawers. The one or more drawers are independently operable of one another. A heating and cooling system is in thermal communication with the one or more drawers. The heating and cooling system generates even air-flow around all sides of the one or more drawers for heating and/or cooling thereof.

Abstract: A temperature control system for maintaining a food product at an acceptable temperature having a pan with a thermally conductive wall, a first member surrounding the thermally conductive wall, and a channel being formed between the first member and the thermally conductive wall. The temperature control system has a fluid in the channel for contacting the pan at a first location and a refrigeration coil being connected to a portion of the thermally conductive wall for cooling the pan. The temperature control system further has a second member for surrounding a first portion of the thermally conductive wall. The second member and the fluid maximize heat transfer at a first portion of the thermally conductive wall. The second member minimizes heat transfer at a second location of the thermally conductive wall.

Abstract: Liquid dispensing equipment that includes a dispensing head that maintains a liquid or beverage line and delivery tip at a cool temperature so as to avoid contamination of the beverage. The liquid dispensing equipment also includes a storage refrigerator that cools a container of the beverage. A fan assembly is disposed to develop a cool airflow that flows through the storage refrigerator and a passage of the dispensing head. The liquid line and a delivery tip are disposed in the passage. A baffle arrangement maintains a volume of the cool airflow in a chamber adjacent the delivery tip so as to provide a shield against warmer ambient temperatures.

Abstract: Liquid dispensing equipment that includes a dispensing head that maintains a liquid or beverage line and delivery tip at a cool temperature so as to avoid contamination of the beverage. The liquid dispensing equipment also includes a storage refrigerator that cools a container of the beverage. A fan assembly is disposed to develop a cool airflow that flows through the storage refrigerator and a passage of the dispensing head. The liquid line and a delivery tip are disposed in the passage. A baffle arrangement maintains a volume of the cool airflow in a chamber adjacent the delivery tip so as to provide a shield against warmer ambient temperatures.

Abstract: A self-service food display in which a food tray that is supported by a support structure is cooled by an air stream that passes over and under the tray. The tray has opposed end sections and one or more intermediate sections. The air stream is uniformly distributed over the intermediate sections to substantially maintain the same temperature in the vicinity thereof. The air stream is distributed to the opposed end sections in higher volumes to minimize heat transfer with ambient. The air stream also forms an air curtain that extends above three sides of the food tray. Additionally, the air stream is distributed at an angle to an upper surface of the food tray in a manner that provides higher volumes to the opposed end sections to minimize heat transfer.