Abstract: A conveyor oven has several heating zones. Each heating zone is comprised of one or more infrared emitters that are configured to emit a spectrum of infrared wavelengths that varies in intensity and spectrum over time. The spectra of emitted infrared wavelengths in each zone can have the same or different profile. Zones are regions wherein infrared emitters are configured and operated to emit the same or substantially the same infrared energy wavelengths and intensity levels across an IR spectrum. Access to the infrared emitters and the conveyor is provided by one or more access or maintenance ports formed into a side of the conveyor oven. Temperature control inside the oven is effectuated by venting hot air through air vents formed into the oven sides and/or top.

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: 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: The inward and outward 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 food product steamer and method of producing a steamed food product are provided. The food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the plafform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.

Abstract: Relatively small, fixed-volumes of liquid are measured and dispensed from a bulk 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 subsequent volumes of liquid that are dispensed. Dispensing accuracy is maintained whether the container is full or nearly empty.

Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).

Abstract: A food holding cabinet having one or more food-holding compartments has two or more zones in a compartment, wherein holding temperatures can be different from each other. A shelf made of glass-ceramic passes infrared energy from two or more heating elements attached to the glass-ceramic shelf. Energy emitted from the different heating elements effectuate different temperatures of localized regions of the glass-ceramic and impart different amounts of heat energy into a food item or food holding trays above the heating elements.

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. 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: 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: A food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the platform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.

Abstract: A piston and piston rod for a rodless dispenser for extrudable material are configured such that compressive force exerted on the piston from a push chain causes a reactive torque to be created that locks the links of the chain together. The push rod is located away from the piston's geometric center.

Abstract: Passive temperature control is provided to vessels too tall to be stored in a shallow, temperature-controlled tray or basin by a vertically oriented thermally-conductive tube. In one embodiment, an insulative collar covers the tray and insulates portions of the tube that extend above the top of the tray. Optional heat sinking fins and air convection holes increase heat transfer between the tube and the tray.

Abstract: A push chain is used to drive a piston into a canister of extrudable material. The push chain is stored in an elongated chain magazine, withdrawn from the magazine and into the canister by actuation of a trigger connected to a sprocket for the chain. The push chain obviates the need for an elongated piston rod used in conventional extrudable material dispensers.

Abstract: A pinch valve has a pinch bar constructed and arranged to translate between two different positions when the pinch bar lies in any orientation. The pinch bar is comprised of two orthogonal legs, one of which extends through and rotates inside a hole formed into a body for the valve. Having the pinch bar rotatable enables the pinch bar to be rotated away from where it would open and close a flexible tube.

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.

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: 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 motion transmitting drive chain (drive chain) is prevented from buckling by applying a relatively small compressive bias force to one side of the pins around which the chain links rotate. The bias force is applied on the locking projection side of the pins axes of rotation such that the links are urged to rotate in the direction required to lock them against each other.