Abstract: A method and apparatus is provided to cool and/or protect chilled food in a food pan from warmer ambient air by passing low velocity chilled air from air vents proximate the food pan into and/or over the food pan to form a relatively stable mass of cooled air within the interior of the food pan. The low velocity air may also form a slowly moving barrier of chilled air that hinders warmer ambient air from reaching the food pan. Various embodiments employing numerous arrangements of food pans, cooling system and air ducts configured to direct the chilled air at a low velocity into and/or over the food pans are disclosed.

Abstract: A method and apparatus is provided to cool and/or protect chilled food in a food pan from warmer ambient air by passing low velocity chilled air from air vents proximate the food pan into and/or over the food pan to form a relatively stable mass of cooled air within the interior of the food pan. The low velocity air may also form a slowly moving barrier of chilled air that hinders warmer ambient air from reaching the food pan. Various embodiments employing numerous arrangements of food pans, cooling system and air ducts configured to direct the chilled air at a low velocity into and/or over the food pans are disclosed.

Abstract: An apparatus and method are disclosed that allows multiple pieces of frozen dough to proof without heat or added humidity. The apparatus comprises a metal enclosure, devices to support trays of dough, and doors that allow access to the dough and to selectively open or close the enclosure, such that in the closed position the doors substantially seal the apparatus. Within the enclosure, the frozen dough is thawed, proofed, and held for controlled time periods at controlled temperatures while placed in a refrigerated chamber. A particular step may be accelerated under heat.

Abstract: A proofer is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw dough to provide an extended shelf life yeast-raised product. Additionally, an extended shelf life product is provided.

Abstract: A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw dough to provide an extended shelf life yeast-raised product Additionally, an extended shelf life product is provided.

Abstract: An apparatus for cold-holding food product. The apparatus comprises a cabinet carrying a refrigeration unit including a plurality of refrigerated shelves. The plurality of refrigerated shelves are adapted to frost on both sides under the control of the refrigeration unit to thereby maintain the quality of food product held on the shelves. To allow for the drainage of any melting frost, the plurality of shelves may be angled and a drain pan system included to direct the water away from the shelves to a drain or condensate evaporator during defrost periods. To prevent the removal of frost with the unloading of food products from the shelves, wire racks or trivets may be used to elevate the food product on baking pans above the frosted shelve surfaces.

Abstract: The present invention relates to a system for monitoring and controlling food service requirements in a food service establishment. It includes a main computer with appropriate peripherals and an interface unit. The interface unit is connected to the main computer and is also connected to a plurality of monitoring devices, some of which monitor essential food establishment functions, such as temperatures, motion detectors, sanitary areas and the like, while others monitor employee activities. The interface unit is also connected to a plurality of control devices which both monitor and control essential activities, including sanitation, temperature, signals for smoke detection, pH levels, inventory and employee activities. Portable instruments are included with connection capabilities to the interface unit, and employee identification devices are also included.

Abstract: The present invention relates to a universal system for monitoring and controlling a plurality of individual food establishment monitoring and controlling system for a plurality of remotely located, separate food establishments. Each individual food establishment system includes a main computer with appropriate peripherals and an interface unit. The interface unit is connected to the main computer and is also connected to a plurality of monitoring devices, some of which monitor essential food establishment functions, such as temperatures, motion detectors, sanitary areas and the like, while others monitor employee activities. The interface unit is also connected to a plurality of control devices which both monitor and control essential activities, including sanitation, temperature, signals for smoke detection, pH levels, inventory and employee activities. Portable instruments are included with connection capabilities to the interface unit, and employee identification devices are also included.

Abstract: A consumer operated frying machine receives food in open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lip and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.

Abstract: A consumer operated frying machine receives food in an open-top container, transfers the food to a frying station for cooking in hot oil, and returns the cooked food to its original container for consumption. Cooking oil is continuously heated, filtered and recirculated through the frying station for improved cooking. A dumping mechanism provides a means to drain excess oil from the cooked food and oscillates to loosen food products which may adhere to the machine during cooking. A sealing lid and air replenishment and filtration system combine to prevent undesirable cooking odors from entering the surrounding environment.