Abstract: An energy saving food serving system for rethermalization of the food and for delivery prepared meals to locations remote from the place of preparation, such as to patients to hospitals and nursing homes. The system includes a mobile cart having its own rechargeable power pack that is utilized to propel the cart. The cart has separate bays, each having a tier of racks for carrying individual food serving trays. Each tray has one or more thermally isolated heat transfer devices which are selectably energized when the tray is in place on a rack in the cart. Preferably, each tray has a pair of heaters referred to herein as plate and bowl heaters and adapted to be operated by control means in either a continuous mode of operation or a rethermalization mode of operation.

Abstract: A thermoplastic container is provided with a venting structure to enhance the delivery therefrom of food products, including toppings and the like, in an en mass or molded form from the container. A deep drawn rupturable tip is formed in a concave bottom web of the container which can be ruptured by a fingernail or fork tine to vent the bottom of the contents to atmosphere and enhance dispensing of the entire contents by inverting the container. The tip is of lesser depth than the bottom concavity to permit stacking of containers one upon the other and normal positioning on a flat surface.

Abstract: A food serving system for delivering prepared meals to locations remote from the point of preparation, such as to patients in hospitals and nursing homes, which includes a mobile cart having its own low voltage rechargeable power pack that may be utilized to make the cart self powered. The cart has a tier of racks for carrying removable, generally flat, individual, food serving trays. The trays may be disposable or reusable. Each tray is provided with one or more thermally isolated heat transfer devices which may be energized when the tray is placed on a rack in the cart. The trays are constructed to carry conventionally styled, removable dishes, bowls, cups, etc., that may be either disposable or reusable, and the dishes and bowls containing foods to be maintained at a reduced or elevated temperature are placed on the heat transfer devices.

Abstract: In a foamed plastic food container having an integral dish and cover, triangular pedestals are formed in the bottom wall of the dish. The height of the pedestals is equal to the stacking height of the container to prevent compacting during storage. Channels between the pedestals allow air circulation about the food in the container to prevent the food from becoming soggy.

Abstract: A food serving system for delivering prepared meals to locations remote from the point of preparation, such as to patients in hospitals and nursing homes, which includes a mobile cart having its own low voltage rechargeable power pack that may be utilized to make the cart self powered. The cart has a tier of racks for carrying removable, generally flat, individual, food serving trays. The trays may be disposable or reusable. Each tray is provided with one or more thermally isolated heat transfer devices which may be energized when the tray is placed on a rack in the cart. The trays are constructed to carry conventionally styled, removable dishes, bowls, cups, etc., that may be either disposable or reusable, and the dishes and bowls containing foods to be maintained at a reduced or elevated temperature are placed on the heat transfer devices.