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: 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 modular heating unit comprising modular heating bins is disclosed. The modular heating bins may be arranged into different configurations to accommodate different kitchen food preparation layouts.

Abstract: A removable insert for a food holding tray provides one or more compartments such that the compartments can become encapsulated environments, extending the time that a pre-cooked food item remains palatable to most people.

Abstract: In one embodiment, a food heating device includes a first platen and a first conveyor arranged and spaced to transport a food product between the first platen (501) and the first conveyor (503). A second platen (501) and a second conveyor (503) arranged and spaced to transport the food product (203) between the second platen (501) and the second conveyor (503). A first end of the first platen (501) is disposed near a first end of the second conveyor (503) and a first end of the first conveyor (503) is disposed near a first end of the second platen (501) such that the food product (203) is automatically transferred from the first platen (501) to the second platen (501).

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: An encapsulated environment is an air-circulation-restricted volume, preferably just large enough to hold a single serving of a cooked, protein containing food product. Restricting the air circulation reduces the evaporation of gases and liquids that are normally lost over time. The palatability of a cooked, protein-containing food product is thus maintained by holding the cooked product at a ready-to-eat temperature inside of an encapsulated environment. The encapsulated environment is a compartment configured to hold a single serving of a cooked, protein-containing food product, the compartment being able to be covered or at least partially closed by its use in combination with a sleeve configured to receive a tray into which the compartment is formed.

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 liquid dispenser has one or more liquid storage tanks, the sidewalls that are subject to outward deflection. The deflection of sidewalls of a holding tank for liquids is reduced or eliminated by sidewall reinforcing stringers that extend between the sides and which are located inside the tank. The stringers, maintain the separation distance between the sidewalls to keep the sidewalls substantially parallel to each other.

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: 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 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 pinch bar for a pinch valve is comprised of a coil spring coupled to one end of an actuating rod. An opposite end of the rod is formed with, or is coupled to a device or surface, which applies a pinch force. The actuating rod slides through a fixed-in-place rod actuator. The rod actuator, spring and actuating rod thus provide a mechanism that applies a closing force inwardly, into or directed toward a cabinet attached to which is a valve body for the pinch bar and against which the pinch bar could exert a tube-closing force.

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 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 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: A pinch valve for use with a liquid dispensing cabinet is comprised of a tube pinching device configured to translate between an open position and a closed position and an electrically powered linear actuator configured to provide a valve opening force to the tube pinching device, The pinching device is coupled to a spring device configured to apply a valve closing force to the tube pinching device. The pinch valve is additionally comprised of an operator handle facilitating manual opening of the tube pinching device. The pinching device is rotatable in the valve body. The valve body has a front surface heat sink against which a tube pinching force is applied by a tube pinching device and a rear surface with a concavity configured to receive a tube carrying a heat transferring fluid. The tube pinching device can be operated electrically or manually.

Abstract: A two-piece pinch valve is disclosed. A first piece or part of the valve is fixedly installed into a dispensing cabinet. A second piece or part having a movable pinch bar that pinches and un-pinches a tube is installable into and removable from the first piece by hand. Removal of the second piece from the first pieces allows a tube to be directly installed into the pinch valve. Installation of the second piece into the first piece configures the valve for operation. The second piece is installed into slots in the first piece. The slots and engaging protuberances on the second piece enable the second piece to be locked in place.