Abstract: A food cabinet is provided that includes an enclosure with an access door, shelves carried by and vertically arranged within the enclosure, and a heat transfer arrangement. The heat transfer arrangement includes a pump, fluid conduits coupled with the pump and associated with the shelves of the enclosure, a primary tank, and an auxiliary tank. The primary tank is fluidly connected to the pump and contains a heat transfer medium. The auxiliary tank is coupled with the primary tank and provides make-up heat transfer medium to the primary tank. Also provided is a method of warming food using such a food cabinet that includes the steps of placing a food item on one of the shelves, heating the heat transfer medium to a temperature between 200° F. and 250° F., and pumping the heat transfer medium through the shelf.

Abstract: A radiant liquid heating device includes a container for holding a liquid. The container includes an opening for dispensing the fluid and a closed bottom. A base member is mounted relative to the closed bottom. The base member is spaced a predetermined distance relative to the closed bottom to provide an air gap there between. The base member is exposed to a heat source wherein the base member shields the bottom of the container from being in direct contact with the heat source to provide a source of radiant heat for maintaining a liquid disposed within the container at a predetermined temperature.

Abstract: A grill plate includes a plurality of bars having a predetermined width, thickness and length that are arranged substantially parallel relative to each other with adjacent bars being secured relative to each other. A predetermined narrow spacing is provided between adjacent bars. The plurality of bars provide a substantially flat surface formed by the predetermined width of the plurality of bars secured adjacent to each other and the predetermined narrow spacing therebetween. The substantially flat surface enables a food product to be cooked thereon with the predetermined space permitting a draining of any residue from the food product as the food product is cooked.

Abstract: A radiant liquid heating device includes a container for holding a liquid. The container includes an opening for dispensing the fluid and a closed bottom. A base member is mounted relative to the closed bottom. The base member is spaced a predetermined distance relative to the closed bottom to provide an air gap therebetween. The base member is exposed to a heat source wherein the base member shields the bottom of the container from being in direct contact with the heat source to provide a source of radiant heat for maintaining a liquid disposed within the container at a predetermined temperature.

Abstract: A multi-zone griddle with an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.

Abstract: A radiant heater warmer apparatus for maintaining a liquid product in a heated condition includes a base for supporting a container. A heat source or a light source is operatively mounted within the base for providing radiant heat to the container or for shining a beam of light into a clear container for heating a liquid product disposed therein. By providing radiant heat or by illuminating the clear container with the beam of light the liquid product disposed within the container or the clear container is maintained at a predetermined temperature.

Abstract: A multi-zone griddle includes an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.