Abstract: A refrigeration/rethermalization food service system includes a food service cart having hot and cold chambers for receiving pre-plated foods. A hot air plenum is provided along a sidewall of the cart in the hot chamber, and a cold air plenum is provided along a sidewall of the cold chamber. To rethermalize foods in the hot chamber, heated air is forced into the hot air plenum from a docking station, and the heated air is evenly distributed from the plenum into the hot chamber. To refrigerate foods in the cold chamber, chilled air is forced into the cold air plenum from the docking station, and the chilled air is evenly distributed from the plenum into the cold chamber. The substantially uniformly distributed convective air currents provide substantially even heating and cooling of foods located in all portions of the hot and cold chambers.

Abstract: A heat retentive tray system is provided that has a tray containing a heat storage member adapted to be heated by electrical induction with a cover disposed in insulating contact with a flat upper surface of the tray, thereby substantially increasing the heat retentive properties of the system.

Abstract: A heat retentive tray system is provided that has a tray containing a heat storage member adapted to be heated by electrical induction with a cover disposed in insulating contact with a flat upper surface of the tray, thereby substantially increasing the heat retentive properties of the system.

Abstract: A heat retentive food server system is provided, having an insulated tray and cover, the tray containing an induction insert with a heat storage member having a top surface with a coating, wherein the heat storage member is adapted to be heated by electrical induction.

Abstract: A heat retentive server that has an outer peripheral member, a central portion having a heat storage member susceptible to heating by induction, wherein the outer peripheral member does not contact the heat storage member. Preferably, the outer peripheral member is formed from polypropylene. The present invention also involves method of manufacture aspects of such a heat retentive server.

Abstract: A heat retentive server, comprising a central portion comprising a heat storage member formed of a material which is preferably susceptible to being heated by induction, is provided with one or more valves which are normally in closed positions, and are capable of opening to vent excess pressure in the central portion. In one preferred embodiment, a valve is placed so as to allow communication between the central portion and a different interior region of the server. In another embodiment, a valve is placed so as to allow communication between the central portion and the exterior of the server. In another embodiment, a server is provided with at least one valve of each type.

Abstract: A heat retentive server adapted to the inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

Abstract: A heat retentive server adapted to be inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

Abstract: The present invention provides a beverage mug for containing hot or cold beverages without substantial spillage. The beverage mug comprises an endless outer wall having an open top and bottom, and an endless inner wall having an open top and bottom, each of which comprises a base portion, a mouth portion, and optionally, a neck portion. The base portion of each of the inner and outer walls is substantially wider in the direction generally perpendicular to the vertical axis, i.e., when viewed from the top, than said mouth portion from the same perspective, so as to impart stability to the mug and resist tipping of the mug. Advantageously, the first and second walls define an insulating space sufficient to retard heat transfer to or from a beverage contained in the mug. In preferred embodiments, the mug is formed in four sections, joined in three joints to form the mug, comprising the outer wall, the inner wall, a base portion joined to the inner wall and a base portion joined to the outer wall.

Abstract: A closure cover for sealing a liquid container including a body having an orifice for dispensing the liquid in the container, and a rotating disk pivotally attached to the body and providing an effective seal for the dispensing orifice. The effective seal is created by a downward force upon a sealing gasket, such force being the result of the rotation of the disk member containing a ramp which is moved under a cam on the body.

Abstract: A food service tray assembly including a tray, a hot food dish, and an insulated dome. Hot food is served onto the dish, the dome is preheated, the food carrying dish is set on the tray, the preheated dome set over the dish, and the tray system delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature.

Abstract: A food service rethermalization process including a tray having first and second receiving hot dish receiving areas, at least one cold dish receiving area and an end wing area for holding eating utensils, napkins and the like. First and second selector or actuator knobs are mounted in the tray adjacent to the first and second hot dish receiving areas, respectively, and can be separately turned to on or off positions. When the tray is inserted in a rethermalization cart and the first and second heating pods of the cart are at the first and second areas respectively, the heating pods whose associated knobs are in the "on" position are switched on and the food at the associated areas thereby heated in a programmed manner. After the knobs have been turned as needed and before the tray is inserted in the cart, an over-all insulated cover is secured to and on top of the tray. The cover thermally separates and covers the different areas including the wing area.

Abstract: A rethermalization cart having at each food tray positions therein a pair of electrical heater pads positioned to controllably heat separate food servings on a food tray positioned in the cart. Mounted in each pad is a hollow dowel of thermochromic material and surrounded by a heat conductive sleeve. The color of the material is readily visible from outside of the cart to indicate whether the food associated with that pad is safely heated. A light bulb is connected to the electrical heating circuit of the pad so that when the circuit is "on" the bulb is lit. When lit, the bulb shines through the hollow dowel. The cart, when in position in a refrigerator unit, is plugged into an electrical receptacle in the unit. When the cart is moved in or out of the unit to access the trays, the cart becomes unplugged. Although the light bulb is thereby extinguished, if lit, the thermochromic dowel still indicates by its color the thermal condition of the food.

Abstract: An article, preferably an insulated food serving unit such as a tray or a tray cover, having a top shell and a bottom shell which are physically interlocked with a snap-fit connection. A rigid, substantially dimensionally stable foam between the top and bottom shells locks the shells together, seals the snap-fit connection and provides rigidity to the overall article. Reinforcing ribs may be used to decrease flexure at the connection seam and protect the foam against impact at the connection seal.

Abstract: A food service process including a hot food dish and an insulated dome. Hot food is served onto the dish, the dome set over the dish, and the dome covered hot food dish is delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature. In an alternative process, the dome is first preheated and then placed over the plate of hot food. Then similarly, after the plated food is transported to a different location and delivered for consumption, the server and/or the consumer can determine from the color of the thermochromic member whether the food is still at a safe temperature for consumption.

Abstract: A heat retentive server, in particular a server base, for maintaining food or beverage in a desired temperature range for a period of time includes a non-metallic upper shell and lower shell which sealingly form a cavity between their inwardly facing surfaces. A heat storage member including an encapsulated core of phase change material is disposed in the cavity. As the server base is heated, the phase change material melts and stores heat as heat of fusion. When the core later cools, it undergoes a phase change from the liquid state to the solid state an imparts the stored heat to the server base.

Abstract: A thermally insulated window system for use in windows and doors which provides a thermally insulated frame and means for completely insulating the area of the frame. Novel panel sections are used to form the frame, as well as vents for a portion of the frame, and shutters which completely cover the area of a double panel window section. The novel panels contain a thermal break and a structurally sound construction filled and monolithically sealed with closed-cell foamed polymeric material.

Abstract: A thermally insulated panel comprises a pair of spaced facing channels, preferably of metal, which are fixed together in a structurally secure manner by use of a serrated rigid plastic sheet disposed therebetween and by a closed-cell foamed polymeric material which fills the voids between the rigid sheet and the channels. The channels are bound together and the spacing between them is sealed by means on the rigid plastic sheet which, in addition to securing the channels together, is permanently and monolithically sealed in place by the closed-cell foamed polymeric material. A thermal break is formed to prevent loss of heat across the shell of the panel.