Abstract: An insert for a food holding cabinet provides multiple, individual food holding compartments, which can be operated as encapsulated environments. The insert is made from an elongated tray formed to have at least one food product holding compartment, which is formed at one end of the elongated tray. A slid-able is configured to be able slide back and forth and formed to have at least one additional food product holding compartment. A slid-able cover is configured to be able to slide in the elongated tray, over the slide-able cover. Multiple individual food holding compartments can be uncovered, one-at-a-time as need for food product arises.

Abstract: The rate of degradation of a cooked food product that is maintained at an elevated temperature can be reduced by the use of an encapsulated environment food holder. The encapsulated environment is a small, airtight or semi-airtight containment vessel that retains compositions that escape from a cooked food product over time. The volume of an encapsulated environment is greater than one hundred percent but less than one-thousand percent of the cooked food product volume. By holding single servings or portions of a cooked food product in a small, encapsulated environment palatability or taste of a cooked food product can be extended.

Abstract: Fixed-volumes of liquid are measured and dispensed from a container by empirically determining the liquid surface height and opening a dispensing valve for a time period that is calculated using a volume of liquid specified to be dispensed and the empirically-determined liquid surface height. The liquid surface height in the container is determined empirically for initial and subsequent volumes of liquid that are dispensed. Dispensing accuracy is maintained whether the container is full or nearly empty.

Abstract: Generally horizontal food-supporting shelves vertically stacked in a space between wire side walls are movable from horizontal food-supporting positions to generally vertical loading positions to allow food products to be loaded onto a given shelf without interference from any shelf above the given shelf. At least one shelf is removable. The removable shelf has a spring steel wire at one side of the shelf, one end of which is attached to transverse rods forming the shelf. The opposite end of the spring steel wire is not attached but able to deflect into and out of a hook formed at one end of a rod at the back of the shelf. The same end of the spring steel wire has a projection that provides a pivot pin to the removable shelf.

Abstract: A dispenser for viscous, extrudable materials uses a sprocket-driven push chain that is drawn from a chain magazine responsive to actuation of a user trigger. The sprocket for the chain is driven by a toothed wheel, which is driven by a first, ratcheting drive pawl, which is actuated by the trigger. A second ratcheting locking pawl prevents the toothed wheel and hence the chain sprocket from rotating backward when the trigger is released. A single “button” or actuator can be actuated by one hand of a user while the user's other hand grasps a chain retractor to pull an extended chain back to a starting position whereat the dispenser can be reloaded.

Abstract: Fixed-volumes of liquid are measured and dispensed from a container by empirically determining the liquid surface height and opening a dispensing valve for a time period that is calculated using a volume of liquid specified to be dispensed and the empirically-determined liquid surface height. The liquid surface height in the container is determined empirically for initial and subsequent volumes of liquid that are dispensed. Dispensing accuracy is maintained whether the container is full or nearly empty.

Abstract: Fry baskets include a front end cap and a rear end cap opposed to the front end cap. First and second top rails are secured between the front and rear end caps at the tops of the front and rear end caps. First and second bottom rails are secured between the front and rear end caps at the bottoms of the front and rear end caps. A mesh panel secured between the first and second top rails. A handle assembly is configured to secure to the rear end cap.

Abstract: A refrigerated point-of-use food holding cabinet keeps food products cold in compartments having cross sections that are substantially U-shaped. Food products are kept refrigerated using heat-absorbing, Peltier devices thermally coupled to the U-shaped compartment. An optional cover helps prevent food flavor transfers between compartments. Semiconductor temperature sensors and a computer effectuate temperature control.

Abstract: A refrigerated point-of-use food holding cabinet keeps food products cold in compartments having cross sections that are substantially U-shaped. Food products are kept refrigerated using heat-absorbing, heat-exchangers thermally coupled to the U-shaped compartment. Refrigeration is provided by a chilled, re-circulating liquid that does not change phase as it circulates but which is chilled by another refrigeration system, such as a conventional refrigeration system. An optional cover helps prevent food flavor transfers between compartments. Semiconductor temperature sensors and a computer effectuate temperature control.

Abstract: A point-of-use food holding cabinet keeps food products hot and cold in different compartments, which are heated and refrigerated respectively. Solid state heat pumps such as Peltier devices absorb heat on one side and emit heat on the other. By configuring the solid state heat sinks appropriately, one compartment or shelf of a holding cabinet can be refrigerated while an adjacent compartment can be kept warm.

Abstract: A refrigerated point-of-use food holding cabinet keeps food products cold in compartments having cross sections that are substantially U-shaped. Food products are kept refrigerated using heat-absorbing, heat-exchangers thermally coupled to the U-shaped compartment. Refrigeration is provided by either a conventional reversed-Brayton cycle, one or more Peltier devices or a chilled, re-circulating liquid that does not change phase as it circulates but which is chilled by another refrigeration system, such as a conventional refrigeration system. An optional cover helps prevent food flavor transfers between compartments. Semiconductor temperature sensors and a computer effectuate temperature control.

Abstract: A liquid dispenser has containers, sized, shaped and arranged to enclose different volumes but each of the containers has a top with a refill opening that is substantially the same as the top and openings of the other containers. The containers are provided with curving transition sections that taper the sides of the container to increase or decrease the width of the container to provide a smaller or large top sizes as needed.

Abstract: A liquid dispenser has containers, sized, shaped and arranged to enclose different volumes but each of the containers has a top with a refill opening that is substantially the same as the top and openings of the other containers. The containers are provided with curving transition sections that taper the sides of the container to increase or decrease the width of the container to provide a smaller or large top sizes as needed.

Abstract: A point-of-use food holding cabinet keeps food products hot and cold in different compartments, which are heated and refrigerated respectively. The refrigerated compartment is kept cold using a conventional refrigeration device. The heated compartment is kept hot using an electrically-resistive heater wire. One compartment or shelf of a holding cabinet can be refrigerated while an adjacent compartment can be kept warm.

Abstract: An insert for a food holding cabinet provides multiple, individual food holding compartments, which can be operated as encapsulated environments. The insert is made from an elongated tray formed to have at least one food product holding compartment, which is formed at one end of the elongated tray. A slid-able is configured to be able slide back and forth and formed to have at least one additional food product holding compartment. A slid-able cover is configured to be able to slide in the elongated tray, over the slide-able cover. Multiple individual food holding compartments can be uncovered, one-at-a-time as need for food product arises.

Abstract: A dispenser for viscous, extrudable materials uses a sprocket-driven push chain that is drawn from a chain magazine responsive to actuation of a user trigger. The sprocket for the chain is driven by a toothed wheel, which is driven by a first, ratcheting drive pawl, which is actuated by the trigger. A second ratcheting locking pawl prevents the toothed wheel and hence the chain sprocket from rotating backward when the trigger is released. A single “button” or actuator can be actuated by one hand of a user while the user's other hand grasps a chain retractor to pull an extended chain back to a starting position whereat the dispenser can be reloaded.

Abstract: Edges of English muffins and certain other types of bread products known to burn during toasting are protected from burning by a bread product edge toasting shield. One embodiment of the bread product edge shield is a baffle formed of orthogonal or substantially orthogonal metal strips. A second embodiment is a cylindrical tube. The edge toasting shield blocks infrared energy waves that would otherwise be incident upon the bread product edges at angles of incidence less than about eighty degrees relative to horizontal.

Abstract: Fixed-volumes of liquid are measured and dispensed from a container by empirically determining the liquid surface height and opening a dispensing valve for a time period that is calculated using a volume of liquid specified to be dispensed and the empirically-determined liquid surface height. The liquid surface height in the container is determined empirically for initial and subsequent volumes of liquid that are dispensed. Dispensing accuracy is maintained whether the container is full or nearly empty.

Abstract: A liquid dispenser has containers, sized, shaped and arranged to enclose different volumes but each of the containers has a top with a refill opening that is substantially the same as the top and openings of the other containers. The containers are provided with curving transition sections that taper the sides of the container to increase or decrease the width of the container to provide a smaller or large top sizes as needed.