Abstract: A drywell table includes a top frame defining at least one opening configured to receive a serving pan therethrough and a heating plate disposed below the top frame. The drywell table also includes at least two heating fins extending between the heating plate and the top frame, and defining at least one row configured to receive the pan therein, wherein heat is transferred from the heating plate and heating fins to the serving pan via a sufficiently small air gap defined between the heating plate, heating fins and the serving pan, wherein the gap minimizes convection and radiation.

Abstract: A food product can be shaped into a U-shape and deep fried using a deep fry apparatus. The deep fry apparatus includes a basket and a mold. The basket has a plurality of curved receptacles for receiving the curved food product. The mold includes a plurality of inserts which each correspond to and fit within a receptacle of the basket. The mold supports the inserts within the receptacle to maintain a desired clearance between each insert and the corresponding receptacle to prevent crushing of the product. The mold also has sufficient weight to inhibit movement of the food product and insert during the deep frying process. The mold thus maintains the food product in a curved position during deep frying.

Abstract: A portioning tool designed to provide consistent portions of ground beef or other food product. The portioning tool has a scoop with a plurality of apertures. The apertures allow drainage of any excess liquid from the food product and aids in smoothly dispensing the ground beef. The apertures are larger than the average size of the food particle to be portioned. This prevents the food product from clogging the scoop or sticking to the scoop's side, which results in uneven portioning. The portioning tool also has an ergonomic shaped handle which aids in the proper orientation of the portioning tool in the user's hand. The handle may be attached to accommodate either left-handed or right-handed users.