Abstract: The present invention is a food storage cabinet that develops and maintains a warm, humid environment in its interior for storage of the food. The food is supported within a storage compartment in the cabinet, and a water bath is provided to produce the warm, humid environment to keep the food warm and moist. A support is positioned within the storage compartment at an angle so that when the door to the storage compartment is opened, ambient air enters the storage compartment and initiates air flow therein. The ambient air drops down through a front gap between the support and the front wall of the storage compartment, thus causing warm, humid air generated by the water bath to rise through a rear gap and "roll" over the food toward the front of the storage compartment. Therefore, by opening the door to the storage compartment, air flow is initiated within the storage compartment to quickly cover the food in warm, humid air.

Abstract: A food storage cabinet, preferably with a food toaster mounted thereon, for storing toasted foods in a heated, humidified state. The cabinet has an upper chamber and a lower chamber with supply and return ducts connecting the atmospheres of the two chambers. Heat and humidity sensors in the return duct emit signals to a controller indicative of the temperature and humidity in the upper chamber, where food is stored, so that the temperature and humidity can be regulated and maintained against a specified temperature and humidity. Additional heat for the upper chamber is generated by a strip heater attached to the ceiling of the lower chamber, providing heat and also evaporating condensate forming on the floor of the upper chamber. Additional humidity is provided by a spray of a water mist onto a heating element in the lower chamber. A slightly angled door in the top of the upper chamber allows access to stored foods and rolls shut when not being held open.