Abstract: The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste.

Abstract: The present invention relates to a method, device and apparatus for preparing a beverage with a liquid immersible bag with a desired steep time. The measurement and indication of the steep time of a beverage packaged in a disposable immersible bag is accomplished with the use of chromatography paper and color indicators. The proper combination of type, thickness, size and shape of chromatography paper used allows for the pre-setting of different desired steep times. Chromatography paper becomes translucent when wet and attached colors become visible to indicate the progress and the completion of the desired steep time.

Abstract: A device for monitoring the temperature and level of liquid food in a container is provided. The device includes an upper base and a lower elongate housing member. A plurality of temperature sensors are located along the length of the elongate housing member. The device may include a retaining lip which allows the device to be hung over the edge of a food container, with the elongate housing member extending down into the liquid food. Signals received from the individual sensors can be used to determine both the temperature of the liquid and the level or volume of the liquid in the container, using the known distances between the individual sensors. Information regarding the liquid temperature and level can then be transmitted from the monitoring device to an external receiver. The device may also comprise an energy harvesting device which converts heat energy from the liquid into electrical energy.

Abstract: The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste.

Abstract: The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste.

Abstract: A device for monitoring the temperature and level of liquid food in a container is provided. The device includes an upper base and a lower elongate housing member. A plurality of temperature sensors are located along the length of the elongate housing member. The device may include a retaining lip which allows the device to be hung over the edge of a food container, with the elongate housing member extending down into the liquid food. Signals received from the individual sensors can be used to determine both the temperature of the liquid and the level or volume of the liquid in the container, using the known distances between the individual sensors. Information regarding the liquid temperature and level can then be transmitted from the monitoring device to an external receiver. The device may also comprise an energy harvesting device which converts heat energy from the liquid into electrical energy.

Abstract: The inventive warmer apparatus comprises a holding unit, enclosed on four sides, but open at the top to allow restaurants and kitchen operators easy access to food held in it. Food in the apparatus is exposed to radiant heat generated by a heated bottom surface and to hot convection air. Part of the convection air is used to create an air curtain to improve heat loss characteristics and protect from the environment. The apparatus uses a combination of radiant heat, convection air and a warm air curtain to keep food products hot and crisp. The air curtain provides additional food protection. The warmer apparatus conditions food to attain a noncooking biologically safe temperature and to retain its freshly cooked texture and internal moisture for at least twenty minutes. This allows restaurants to serve such food items longer to its customers, allowing more efficient batch cooking and significantly reducing food waste.

Abstract: A cooking apparatus having a waste heat recovery system for incorporation into broilers, ovens, and toasters, the apparatus including a cooking chamber having a cooking platform, at least one air plenum disposed in the upper portion of the cooking chamber and having a plurality of air outlets for producing a focused forced air, a low pressure air source connected to the air plenums, a heating element or burner disposed under each of said air plenums, such that said curtain of focused forced air guides and directs heat from said heating element toward food product being cooked, and heat exchange pipes disposed between at least two of said air plenums. Radiant heat generated from the heating elements or burners rises in the cooking chamber and is retained between the air plenums to maximize heat transfer from the heated air to the heat transfer pipes, and thus to the low pressure air in the low pressure air system. The recycled heat enhances cooking.

Abstract: A cooking system for cooking foods using a combination of magnetic induction, convection and radiant heat, including a magnetic induction stage proximate the inlet end of a cooking chamber in which food is cooked by convention and radiant heating. A conveyor system, either continuous or configured in stages, passes food from the magnetic induction heating stage to and through the radiant and convention heating stages.

Abstract: A cooking apparatus having a waste heat recovery system for incorporation into broilers, ovens, and toasters, the apparatus including a cooking chamber having a cooking platform, at least one air plenum disposed in the upper portion of the cooking chamber and having a plurality of air outlets for producing a focused forced air, a low pressure air source connected to the air plenums, a heating element or burner disposed under each of said air plenums, such that said curtain of focused forced air guides and directs heat from said heating element toward food product being cooked, and heat exchange pipes disposed between at least two of said air plenums. Radiant heat generated from the heating elements or burners rises in the cooking chamber and is retained between the air plenums to maximize heat transfer from the heated air to the heat transfer pipes, and thus to the low pressure air in the low pressure air system. The recycled heat enhances cooking.

Abstract: An air ventilation system, comprising an air inlet for admitting contaminated air into the ventilation system, an air outlet for discharging decontaminated air from the ventilation, and an ultra-violet light source disposed therebetween. The ventilation system has a filter disposed upstream of the ultra-violet light source. The filter has a grease particle separator with at least two layers of expanded metal associated therewith. Each has a predetermined number of apertures forming a reticulum. A cartridge filter may be provided for each grease particle separator and disposed upstream thereof. Each cartridge filter and associated grease particle separator preferably forms an integral filtering unit and may be placed at any location of the system.

Abstract: A cooking system for cooking foods using a combination of magnetic induction, convection and radiant heat, including a magnetic induction stage proximate the inlet end of a cooking chamber in which food is cooked by convention and radiant heating. A conveyor system, either continuous or configured in stages, passes food from the magnetic induction heating stage to and through the radiant and convention heating stages.

Abstract: An air ventilation system, comprising an air inlet for admitting contaminated air into the ventilation system, an air outlet for discharging decontaminated air from the ventilation, and an ultra-violet light source disposed therebetween. The ventilation system has a filter disposed upstream of the ultra-violet light source. The filter has a grease particle separator with at least two layers of expanded metal associated therewith. Each has a predetermined number of apertures forming a reticulum. A cartridge filter may be provided for each grease particle separator and disposed upstream thereof. Each cartridge filter and associated grease particle separator preferably forms an integral filtering unit and may be placed at any location of the system.

Abstract: An air ventilation system, comprising an air inlet for admitting contaminated air into the ventilation system, an air outlet for discharging decontaminated air from the ventilation, and an ultra-violet light source disposed therebetween. The ventilation system has a filter disposed upstream of the ultra-violet light source. The filter has a grease particle separator with at least two layers of expanded metal associated therewith. Each has a predetermined number of apertures forming a reticulum. A cartridge filter may be provided for each grease particle separator and disposed upstream thereof. Each cartridge filter and associated grease particle separator preferably forms an integral filtering unit and may be placed at any location of the system.