Abstract: A food conditioning chest has a generally rectangular tub supported in the housing to define an upwardly opening food well for supporting foodstuffs. Louvered openings are formed in opposite end walls and the front wall and the rear wall of the tub. A return duct communicates with the food well through the openings formed in the end walls and transports return air to an intake chamber formed beneath the tub floor. An intake duct extends from the intake chamber and communicates with the food well through the openings formed in the front wall and the rear wall. A centrifugal fan positioned in the intake chamber circulates air from the return duct and the intake duct. As the air flows through the intake chamber, it passes over at least one heating element which heats the air to a desired temperature.

Abstract: A liquid control assembly consisting of: a housing having a top and bottom, a chamber, a drain conduit having an entryway in the chamber and communicating between the chamber and a discharge point, and a delivery conduit having an entryway in the chamber and communicating between the chamber and a point of use; and structure for selectively blocking the drain conduit entryway and for thereby diverting liquid in the chamber to the delivery conduit.

Abstract: A microprocessor controlled food treatment/holding apparatus has a cabinet which defines a storage space for food to be treated at a predetermined temperature and relative humidity within said storage space, a heater with a surface that can be heated to a temperature which is sufficient to boil water for a predetermined length of time, and a controlled solenoid for delivering a plurality of preselected amounts of water against the heater surface according to the length of time a cabinet door is opened. Detailed operating parameters for the storage space of the temperature and relative humidity conditions are maintained in suitable memory and polled by the microprocessor during operation of the apparatus as real-time data from remote sensors are sent to the microprocessor, which controls the monitoring system of the apparatus.

Abstract: A food treatment/holding apparatus has a cabinet defining a storage space for food to be treated, a heater with a surface that can be heated above the boiling temperature of water, and structure for delivering a plurality of preselected amounts of water against the heater surface according to the length of time a cabinet door is opened.

Abstract: A food treatment/holding apparatus has a cabinet defining a storage space for food to be treated, a heater with a surface that can be heated above the boiling temperature of water, and structure for delivering a metered amount of water at preselected intervals against the heater surface to produce water vapor in the food storage space.

Abstract: The present invention is directed to a food treatment device having a cabinet defining a food treatment space and an opening permitting access to the space, a pivotally mounted door movable between closed and open positions, a tray for supporting food and mounted for movement through the cabinet opening to selectively place food in the treatment space and withdraw food therefrom, and structure for moving the door from its closed position to its open position as an incident of movement of the tray out of the storage space and for moving the door from its open to its closed position as an incident of movement of the tray into the treatment space.

Abstract: A food warming apparatus is provided with a cabinet defining a food treatment space and a food storage space above the food treatment space and in communication therewith. A wall at the bottom of the food treatment space supports a supply of food. Structure is provided to gain access to the food storage space to introduce a food supply and separate structure is provided to gain access to the food in the food treatment space for removal of the treated food. Heat is directed in a circulating path upwardly through food at one portion of the treatment space and downwardly through food in another portion of the treatment space.

Abstract: According to the invention, an improved hinge is provided for use with a food service cart of the pass through design. Opposite sides of the cart defining the access openings are sealed by pivoting doors which open towards each other and against a common endwall. One of the doors is hinged in conventional manner as by the use of pairs of cooperating, vertically spaced brackets and hinge pins. A pin is pivoted in a portion of each bracket extending beyond the common endwall so that the one door can be swung through a 270.degree. range to seat flushly against the endwall. The invention contemplates the provision of a lengthened bracket associated with the door opposite the first door. The second door is pivoted about a point further from the plane of the endwall than the pivot on the first door. The second door can thus be folded in parallel, overlapping relationship with the first door whereas it would otherwise interfere with the corner at the free end of the first door.

Abstract: According to the invention, a universal-type slider is provided for adjustable engagement with spaced, slotted uprights associated with a food service cart. Each slider is preferably formed from a single blank of relatively thin gauge bendable material. The blank is preformed with a substantially rectangular body having a mounting tab and gusset plate extending lengthwise beyond each opposite end of the body. The blank is folded in stepwise fashion to define two shelves. The gussets and tabs are respectively folded to reinforce the shelves and provide mounting elements for the sliders.