Abstract: A method and apparatus for filling a steam chamber. In one exemplary embodiment, a steam chamber is placed in selective communication with a vacuum pump and a heat transfer medium, such as a source of deaerated water. The steam chamber is then placed in communication with the vacuum pump, which draws a vacuum on the steam chamber and begins removing air from the interior thereof. Once a sufficient vacuum has been drawn on the steam chamber and substantially all of the air removed therefrom, the steam chamber may be placed in communication with the heat transfer medium. In one exemplary embodiment, the heat transfer medium is deaerated water. A predetermined amount of heat transfer medium is then allowed to fill the steam chamber. Once the predetermined amount of deaerated water has been received within the steam chamber, a steam chamber may be sealed.

Abstract: A compact and portable bowling ball cleaner apparatus has a controlled heated temperature/timed steam process that properly and effective removes oil and dirt from the pores and surface of reactive bowling balls and gives restored life and performance to the ball without changing the coverstock or mechanics. The cleaner apparatus is not only cost effective, but a must have product for any avid/league/pro bowler that uses reactive bowling balls. The cleaner apparatus provides an effective, safe, affordable, user friendly, compact and attractive solution for removing oil and dirt from bowling balls.

Abstract: A device for installing and removing a component, preferably a burner or a transition pipe of a gas turbine, on or in a stationary gas turbine, is provided. The device includes a rail system having a frame carriage that can be moved along the rail system, on which frame carriage an insertion unit having a carrier unit for the component that can be moved along a movement axis is arranged. In order to specify an especially space-saving and especially rigid design, by means of which components of a gas turbine can be installed and removed relatively simply and quickly, the rail system is designed as a two-track rail system and the movement axis extends between the two rails transversely to an area that extends between the rails.

Abstract: An outdoor grill of a teppanyaki style provides a grilling surface fueled with a propane/butane canister and burner arrangement. The grilling surface is surrounded by cool zones, one of which is in the form of easily removable tiles or plates. The pedestal and top are uniquely configured to provide multiple sitting areas with knee areas in between the pedestal and top periphery.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: An outdoor grill of a teppanyaki style provides a grilling surface fueled with a propane/butane canister and burner arrangement. The grilling surface is surrounded by cool zones, one of which is in the form of easily removable tiles or plates. The pedestal and top are uniquely configured to provide multiple sitting areas with knee areas in between the pedestal and top periphery.

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: An outdoor multi-method cooker for preparing a wide variety of different foods at the same time using selective convection, radiant, or conduction cooking operations with or without smoke, or combinations thereof, using a single heat source. The cooker has a horizontal central longitudinal chamber with a firebox at one end and a pair of stacks at the opposed end, a main oven, a pair of lateral smokeless ovens, a warming compartment, and a griddle above the firebox, all disposed transversely on the longitudinal chamber in parallel spaced relation, and a steam table along the upper portion of the longitudinal chamber. The cooker operates on the principle of equalization of natural differential pressures caused by rising warmer air, similar to the draw created by the upper portion of a fireplace, for drafting hot gases or smoke laden hot gases from the combustion source and selectively routing it through passageways into and around the various components.

Abstract: A grill unit and a cooking apparatus having the grill unit, the grill unit including a plurality of grill pipes; water tanks connected to ends of the grill pipes to supply water into the grill pipes; covers to selectively open and close upper portions of the water tanks; and guide members respectively extending from inner surfaces of the covers toward insides of the water tanks to guide condensed water formed on the inner surfaces of the covers into the water tanks. The grill unit prevents water condensed on inner surfaces of the covers of the water tanks of the grill unit from flowing out of the water tanks.

Abstract: A food chafer with a releasably lockable rolltop is provided. The chafer structure includes a framework for supporting a water pan which in turn supports a food pan therein. The rolltop is rotatably mounted to the framework with a lock mechanism. The rolltop is releasably lockable in a partially open position which allows access to food in the food pan. The rolltop is movable from the partially open position in a direction toward a closed position or in a direction toward a fully open position simply by application of force in the desired direction of movement. The working parts of the lock mechanism are completely self-contained so that no manipulation of external parts to lock or unlock the rolltop is required.

Abstract: A chafing dish having a depending shelf of unique configurations so as to receive a conventional heating unit in sufficiently retained relationship to make the assemblage easily asportable.

Abstract: A portable and collapsible chafing system includes a frame forming a well configured to hold a chafing container. Underlying the frame is a heating device holder in the form of a platform pivotally connected to the frame. The chafing system includes legs pivotally connected to the frame for movement between a first collapsed position and a second position in which legs extend from and elevate the frame. Wheels are associated with each leg to render the system mobile.

Abstract: A covering system includes a frame, a cover pivotally coupled to the frame and a stop surface pivotally coupled to the frame. The cover pivots between a closed position, a substantially open position and at least one intermediate position. The stop surface pivots between a first position in which the stop surface engages the cover when the cover is in the at least one intermediate position to retain the cover in the at least one intermediate position and a second position permitting the cover to be pivoted to at least one of the substantially open position and the closed position. The stopper includes a counterweight which biases the stop surface towards the first position as a result of gravity.

Abstract: The present invention is directed to the use of starch phosphate esters as an expansion and/or texture aid in food or industrial products. The invention further provides the formulations and improved expanded products containing starch phosphate esters, particularly extruded breakfast cereals and snacks.

Abstract: A field sanitation unit provides multiple compartments forming separate sinks. The multiple compartments are heated via a channel located on the underside of the trough, having at one end thereof a firebox. The firebox receives a flame tube from a burner, and supplies hot gases through the firebox to a channel running the length of the trough. By providing baffles within the channel, it is possible to redirect the hot gases laterally, thereby controlling the temperature of each sink.

Abstract: A food chafer with a releasably lockable rolltop is provided. The chafer structure includes a framework for supporting a water pan which in turn supports a food pan therein. The rolltop is rotatably mounted to the framework with a lock mechanism. The rolltop is releasably lockable in a partially open position which allows access to food in the food pan. The rolltop is movable from the partially open position in a direction toward a closed position or in a direction toward a fully open position simply by application of force in the desired direction of movement. The working parts of the lock mechanism are completely self-contained so that no manipulation of external parts to lock or unlock the rolltop is required.

Abstract: A food service system for supporting a tray includes a frame, a pair of legs pivoted to the frame, and a pair of heater supports pivoted to the legs. In a non-deployed state, the legs and heater supports lie in a common plane for compact transport and storage. In the deployed state, the legs diverge from the frame, and the heater supports extend in a plane below the frame.

Abstract: A steamer is provided comprising a tank shell, one or more top doors acting as a cover to the steamer, a food holding grid inside the tank shell, and an elongated open-top water tray below the food holding grid to keep the steamer and food therein at a desired temperature.

Abstract: A collapsible and nestable steam table (10) comprises a foldable frame (20), at least one tray (30) and a foldable top section (40) capable of receiving and storing both the frame and the at least one tray. The frame has a front plate(21), a rear plate (22) and a pair of folding end plates (23) pivotally mounted thereto to collapse the frame. The at least one tray is removably disposed within the frame to prevent the end plates from folding toward each other while the steam table is in use. The top member comprises C-shaped first and second shells (45, 46) each having an extension member (47) and a first arm, a second arm and a third arm (48, 49, 50) extending outwardly therefrom. The first, second and third arms of the first shell are respectively pivotally mounted to the first, second and third arms of the second shell.

Abstract: A portable heating device includes a reservoir having a lid which closes the reservoir during heating. A heat plenum assembly is provided having a firebox disposed underneath the reservoir. The firebox communicates with a burner tube for introducing heat to the lower surface of the reservoir. Tertiary heating of the side walls of the reservoir are provided, as well as heating along the length of the reservoir bottom surface. A deflector at one end of the passage way improves the distribution of tertiary heat by directing heat within the passage way towards each of the corners of the reservoir. A convective air curtain is provided by a doubled walled outer lining which encloses the heat plenum and reservoir. Efficient heat transfer is accomplished between the firebox and reservoir while maintaining the outer surface cool to the touch.

Abstract: A gas cookstove having in its top face an opening forming a recess for accommodating a removable container below which is mounted at least one gas burner supported by a tray retained on the edge of the recess like opening and interposed between a casing and the bottom of the removable container, the cookstove being applicable to the cooking of any foodstuff in a container removably fitted into the top of the cookstove.

Abstract: A tubular-shaped sleeve of insulative material is disclosed adapted to fit around and encase the sides of a pan of the type used in steam tables to limit the degree of heat reaching the sides of the pan from steam or water to thereby substantially reduce the susceptibility of the inside side surface of the pan to adherence of food product being heated in the pan.

Abstract: A steam-heated radiator system comprising a radiator including an open reservoir for holding water therein adapted to be positioned within a restaurant steam table and a generally tubular heating coil positioned within the reservoir; a steam storage tank coupled to the heating coil for delivering steam thereto and couplable to a pressure boiler for receiving steam therefrom for subsequent use in the heating coil; a steam trap mechanism coupled to the heating coil for trapping water condensing from the steam; and a pump mechanism coupled to the steam trap mechanism for receiving the water condensed from the steam and couplable to a pressure boiler for transferring the water thereto for reheating.

Abstract: A chafing dish assembly which contains a pair of rings that support a pair of heating elements located below a water tray. The water tray is elevated above the heating elements by a frame supported by a pair of pivoting legs. Located within the water tray are a pair of food dishes. The heating elements heat the water within the tray, which heats the food within the dishes. The frame has a bent top edge which provides a ledge for the water tray. The rings are cantilevered from the frame so that the weight of the heating elements deflect the rings away from the water tray. The height of the flame and the weight of the heating elements decrease as the fuel within the elements becomes expended. The reduction in the weight of the heating element induces an upward movement of the rings toward the water tray, wherein the smaller flame is moved into closer proximity with the tray to provide a more uniform heating process of the food.

Abstract: The warming device of the present invention includes a food tray or pan formed from metal so as to promote the conduction of heat to the food contained in the pan. The pan is held within a sump vessel adapted to contain a heat transfer fluid such as water. The sump vessel is a unitary bowl-shaped container having side and bottom walls and an upper open wide mouth for receiving the food pan whereby the food pan, when inserted, is located within the sump vessel so that the bottom portion of the food pan is spaced from the wall of the sump vessel to define a chamber suited for containing water and steam between the sump vessel and the food pan. The sump vessel has heat-insulating qualities that reduce heat loss and promote the transmission of heat to the food pan. A heat dissipator plate formed from a metal or other conductor of heat is connected to a wall of the sump vessel with an air space between the heat dissipator plate and the sump vessel.

Abstract: A chafing dish of a type in which food to be warmed is supported above a container of combustible fuel, particularly suited for outdoor use in which the occurrence of a burst of wind or a directed breeze is prevented from extinguishing or directing flames away from the undersurface of the chafing dish.

Abstract: A food warmer is provided which includes a metal food tray having side and bottom walls and a mouth at the top opening upwardly. A hollow well or sump vessel is provided around the food tray. The sump vessel is formed from a highly filled thermosetting plastic resin to provide a rigid monolithic body comprising at least about 15% and preferably about 30% to 80% by weight of an inert mineral filler, e.g. calcium carbonate (CaCO.sub.3) and fiberglass, and about 20% to 50% by weight of a thermosetting plastic resin so that the thermal conductivity of the food tray is at least about 50 times greater than that of the sump vessel. The sump vessel has bottom and side walls that enclose the sides and bottom of the food tray and is adapted to hold liquid, specifically water, as a heat transfer medium. An electric heating element is supported from a wall of the sump vessel between the walls of the sump vessel and the food tray for heating the food when energized.

Abstract: A food warmer is provided which includes a food containment vessel or pan having side and bottom walls and a mouth at the top opening upwardly. A hollow well or sump vessel is provided around the food containment vessel. The sump vessel has bottom and side walls that enclose the sides and bottom of the food containment vessel, and is adapted to hold liquid, specifically water, as a heat transfer medium. An electric heating element is provided in the sump vessel between the walls of the sump vessel and the containment vessel for heating the food when energized. The sump vessel is preferably spaced from the food containment vessel to define a chamber between them. The electric heating element is positioned in the chamber, preferably at a location spaced apart from the food containment vessel to heat the food containment vessel by means of radiant and convection heating and by conduction when the sump vessel is filled with water.

Abstract: A hot water pan for warming food in the food pan of a chafing dish. The hot water pan includes a central well for holding a volume of heated water and maintaining a warm food pan temperature. The hot water pan further includes a lip formation creating a water barrier with the edge of the food pan so that condensing water droplets do not flow from the hot water pan but are directed to return to the well.

Abstract: A chafing dish has a constantly energized, lift out immersion heater. The heater has a heat loop configured to permit concurrent use of flame from cans of fuel without the flame damaging the heater. The heat loop is positioned in a water pan. Cool arms project upwardly through notches in a food pan and lid in one embodiment and the water pan in another embodiment. In a method of operating a chafing dish predetermined amounts of water are supplied and the water is caused to function as a thermostat.

Abstract: An arrangement for cooking by combustion of gas in which a thermal fluid flows between a boiler, in which it is heated, and heaters where it releases the heat received, the thermal fluid returning to the boiler. The heaters are provided with a cavity limited at the top by a plate generally flush with the hob of the arrangement. The thermal fluid is preferably vaporized in the boiler and is condensed in the heaters. The arrangement facilitates cleanliness of the hob and provides for correct exhaustion of the combustion gases.

Abstract: A hot and cold frostop for a food and salad bar in which the unit may be utilized to maintain food products at a predetermined serving temperature regardless of whether the food products are those which are desired to be heated or those which are desired to be cooled. The hot mode is used independently of the cold mode and the unit includes removable components and a selectively operable heating unit and refrigeration unit. The heating unit is operative by heating water that is in heat exchange relation to food pans mounted removably on the unit and the refrigeration unit is provided with heat exchange tubes associated with the upper end of the unit for cooling containers having food products therein by utilizing the natural tendency of cold air to migrate downwardly around the periphery of the containers for keep them cold.

Abstract: A heater assembly includes a heater with an electrical resistance wire element bonded between first and second layers of silicone rubber insulation. First and second conductor plates each having inner and outer surfaces are clamped together with the heater between their inner surfaces. A resettable, thermostatic switch is mounted on the outer surface of one of the conductor plates and opens when the conductor plate reaches a predetermined temperature.

Abstract: The present invention provides a hinged clamp which allows ease in both installing and removing drop-in type food warmers. A warmer well which is placed or dropped into a cut out defined in a counter top includes an outwardly extending flange to support the warmer well on the counter top. A nut provided on the outer surface of the warmer well has a corresponding threaded member which secures a clamping means which includes a body portion and an arm. To secure the warmer well in place, the body portion and arm are positioned away from the warmer well and secured to the nut by the threaded member, which causes the arm to secure against the counter top.

Abstract: A apparatus for maintaining precooked food at a desired temperature includes a stationary hollow housing mounted in the bottom part of a warmer for holding a quantity of food. The housing defines a cylindrical passage having an entrance through a wall of the warmer. A removable cylindrical member containing an electric resistance heater is inserted into the passage and is freely rotatable therein. A locking mechanism including a lug secured to a hub at the entrance of the housing and insertable into a circular guideway of a rotor attached to the outer end of the sleeve through a slot in the rotor secures the sleeve within the passage.

Abstract: A steam table adapted to hold containers of food comprises an open tank for holding the water used to heat the food. The tank has a double bottom, and water, separate from the water used to heat the food, fills the double bottom. Heat is supplied to the double bottom to heat the water there, and this heated water both heats the water in the open tank used to heat the food and, in addition, provides hot water for the sink. Water is gravity fed to the double bottom of the steam table by a reservoir mounted above the steam table.

Abstract: A cooled enclosure comprising a container having side and end walls and a bottom wall which define an enclosure having an open top. A cover associated with the enclosure includes a heat conductive layer on at least the bottom surface thereof which faces the enclosure. Refrigerant means are positioned in the enclosure and supported therein by resilient supporting means which bias the refrigerant means into intimate contact with the bottom surface of the cover whereby the cooling effect of the refrigerant means is transferred by the layer to the outside surface of said cover.