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: 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 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 closure cover for a liquid container includes a body portion that is releasably connected to the container and mounts a stopper member for rotational movement between positions that alternately expose or close dispensing and vent openings in the body portion. The stopper member is provided with limited flexibility to permit release of a sealed closure of the dispensing opening. Also, a centering device is provided on the stopper member to accurately position the visually obscured sealing flange with respect to the dispensing opening before pressure is applied to the stopper member for seating the sealing flange in the dispensing opening.