Abstract: A divided aircraft galley refrigeration system is disclosed. In embodiments, the system includes an evaporating unit positioned within an aircraft galley. In another embodiment, the system includes a refrigeration and heat discharge unit positioned outside of the aircraft galley. In another embodiment, the system includes a liquid refrigerant pipe configured to fluidically couple the evaporating unit and the refrigeration and heat discharge unit. In another embodiment, the system includes a vapor refrigerant pipe configured to fluidically couple the evaporating unit and the refrigeration and heat discharge unit.

Abstract: A receiver of an industrial equipment management system receives setting information to be set for an industrial equipment. A generator generates identification information in a case where the setting information is received, and associates the identification information with the setting information. An equipment manager associates, in a case where setting of the industrial equipment is performed based on the setting information associated with the generated identification information, individual identification information on the industrial equipment with the identification information.

Abstract: Systems and methods of controlling a heating, ventilating, and air conditioning system are provided that operate according to signals returned from return air temperature sensors as well as the supply air temperature sensors. Using predetermined temperature setpoints, return temperature information, and supply temperature information, the HVAC system is configured to maintain the temperature of a room first, by the use of its cooling valve, and second and only when the capacity of the cooling valve has peaked, by use of the fan. The presently disclosed improved HVAC system operates more efficiently by avoiding unit loading hopping and minimizing power consumption.

Abstract: An aircraft galley compartment cooling system includes a source of chilled air, and a closed compartment with a door. A sensor detects the opening of the door, and sends a signal to the cooling system to deactivate while the door is opened to prevent ambient air from entering the cooling system. Once the door is closed, the cooling system is reactivated. The sensor can be a light sensor, a mechanical sensor, a magnetic sensor, or the like for determining movement or the presence/non-presence of the door to the compartment.

Abstract: A mobile cart for serving food and/or beverages is described. According to various implementations, the cart is equipped with a removable mission module. The mission module includes equipment that is used by the cart to perform its designated mission, such as an oven (for a hot food service mission module), a cooling unit (for a cold food service mission module), a beverage dispenser (for a beverage service mission module), a point of sale terminal (for duty-free service mission module), appropriate branding (for a franchising mission), or a custom equipment (for a customized mission). The mission module also includes a processor and a memory. The mission module is removable, and may be one of several mission modules available to the cart. Thus, for each type of mission, there may be a different mission module. This enables the cart to be quickly and easily “customized” for each mission by replacing an unneeded module with a required one.

Abstract: A system for freezing, thawing, transporting, and storing a biopharmaceutical material, which includes a container, a supporting structure, a temperature control unit, and a transportation cart. The container is adapted to receive the biopharmaceutical material therein for freezing, thawing, storing, and transporting, with the container also being receivable in the supporting structure. The temperature control unit has a cavity for receiving the supporting structure, when the supporting structure supports the container, and the transportation cart has a channel for receiving the supporting structure, when the supporting structure supports the container.

Abstract: A vehicular atmosphere cleansing system utilizes a regenerative wheel having flow channels extending through the wheel coated with an adsorbant. An atmosphere stream passes through a first position dependent portion of the wheel where VOC's including HC's are adsorbed while a heated atmosphere stream passes through a second position dependent regenerative portion of the wheel whereat VOC's are desorbed. The adsorbant is activated carbon having particles of micropore size adhered to the substrate by a silicone binder producing high adsorption efficiencies while withstanding relatively high regenerative heat temperatures resulting from exhaust gas sensible heat. A hydrocarbon senses HC in the desorbed heated atmosphere stream to rotatively and sequentially index pie shaped, segmented portions of the wheel into the wheel's regenerative region while also functioning as the main component of an OBD device for the system.

Abstract: A refrigeration/rethermalization food service system includes a food service cart having hot and cold chambers for receiving pre-plated foods. A hot air plenum is provided along a sidewall of the cart in the hot chamber, and a cold air plenum is provided along a sidewall of the cold chamber. To rethermalize foods in the hot chamber, heated air is forced into the hot air plenum from a docking station, and the heated air is evenly distributed from the plenum into the hot chamber. To refrigerate foods in the cold chamber, chilled air is forced into the cold air plenum from the docking station, and the chilled air is evenly distributed from the plenum into the cold chamber. The substantially uniformly distributed convective air currents provide substantially even heating and cooling of foods located in all portions of the hot and cold chambers.

Abstract: An aircraft galley air cooling system utilizes a controller having software for regulating the temperature within food carts within a galley air cooling unit. The cooling unit includes supply air and return air temperature sensors which measure the temperature of the air entering and exiting the food cart. The return air temperature is regulated by controlling the amount of a liquid refrigerant that flows through a heat exchanger within the cooling unit. If the return air temperature sensor fails, then the controller regulates the supply air temperature. The controller also regulates defrosting of the cooling unit.

Abstract: A rethermalization system for food trays having a hot food side and a cold food side, the system includes a first thermal system having a heating source, a refrigeration coil and a blower; a second thermal system having first and second refrigeration coils and a blower; and a control system operable in one mode to activate the refrigeration coil of the first thermal system and the first refrigeration coil of the second thermal system, and operable in a second mode to activate the heating source of the first thermal system and the first and second refrigeration coils of the second thermal system.

Abstract: The invention concerns a chamber (1) divided into two zones (11, 12) for preservation at different temperature, separated by a vertical mobile thermal barrier (10), capable of sliding horizontally and enabling said zones (11, 12) to exhibit modifiable dimensions as required. The meal trays (4) comprise, on opposite edges, notches (7) adapted to receive a removable insulating partition (8, 9) separating the meals (13) to be served hot from those to be served cold and whereof the position can be modified to correspond with that of the thermal barrier (10). Vertical sheaths (21) enable, by means of turbines, to circulate warm or cool air, through orifices (22). A valve (23) prevents the air in sheaths (21) from passing through the evaporator (18). Electric resistors (16) with fins are arranged opposite or beneath the meal trays (4). A refrigerating compressor (20, 20′), provided in a lower casing (2) or an upper casing (3), for cool air diffusion and circulation, feed the evaporator (18).

Abstract: The present invention provides a novel cabinet cooler. The cabinet cooler has an open housing defined by a lower wall, a rear wall, opposite side walls, and a top wall. The lower wall has a plurality of wheels positioned on a bottom thereof so that the cabinet cooler can be easily moved. The lower wall also has a pair of slots therethrough having flexible seals therein such that a wheeled rack can be rolled into the opening of the housing. A door attached to one of the side walls can close the housing once the rack is wheeled into the housing. A plurality of fans pull air over dry ice cell(s) to cool the air within the housing and force the cooled air over the rack, which can hold a plurality of trays capable of holding food.

Abstract: The cabinet cooler has an open housing defined by a lower wall, a rear wall, opposite side walls, and a top wall. The lower wall has a plurality of wheels positioned on a bottom thereof so that the cabinet cooler can be easily moved. The lower wall also has a pair of slots therethrough having flexible seals therein such that a wheeled rack can be rolled into the opening of the housing. A door attached to one of the side walls can close the housing once the rack is wheeled into the housing. A plurality of fans pull air over dry ice cell(s) to cool the air within the housing and force the cooled air over the rack, which can hold a plurality of trays capable of holding food.

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: A device for delivering meals at an appropriate temperature comprising: a transport cart equipped with at least one electric energy source, a plurality of plates fastened to said transport cart, each plate comprising at least one thermal energy transfer device operatively connected to the electric energy source, and a plurality of trays, each tray being removably associated to a plate of said plurality of plates and having at least one seat for housing a container or dish containing a meal to be delivered, the device being characterised in that each plate of said plurality of plates comprises means for automatic measuring of the container or dish temperature, which are operatively connected to the processing means for automatic activation of said at least one thermal energy transfer device respectively for heating or cooling when the temperature measured in the container or dish is respectively higher than a maximum value or lower than a minimum value out of a predetermined temperature range.

Abstract: A meal trolley has an insulated casing and food dishes or plates supported therein for cooling and heating by thermochemical reactions. The reagents of the chemical reactions are stored in containers and reservoirs carried by the trolley and selectively connected to provide the self-contained cooling or heating.

Abstract: A bedside rethermalization unit maintains food items placed on meal serving trays, including hot food items to be served at an elevated temperature, in a refrigerated state and rethermalizes hot food items at a desired time prior to meal serving. The unit is preferably in the form of a cart with castered wheels to enhance mobility. The cart includes a cabinet having an upper tray storage compartment for storing and rethermalizing a single day's worth of meals for a single individual, and a lower tray storage compartment for storage of soiled trays and eating utensils. Both compartments are refrigerated. A divider physically and atmospherically isolates the upper and lower tray storage compartments to inhibit contamination of uneaten meals in the upper compartment by soiled trays placed in the lower compartment. Rethermalization of hot food items in the upper compartment may be achieved by convection, conduction, induction, radiant heating, or any combination thereof.

Abstract: An installation comprising a cupboard with a top section providing an assembly of cold units, and a preserving section provided with insulating shelves and trays with through slots for placing containers thereon. Each insulating shelf comprises, in each zone supporting the container base of the meal service trays, a tubular pipe exchanger connected to a cooling pipe circuit, while at least one heat exchanger on each shelf is associated with an electric heating unit, and the cold units assembly is a sealed chamber formed by and/or containing tubular heat exchanging pipes whereof the tubular networks are interconnected to each other and connected to a cooling pipe circuit.

Abstract: A method and a container for storing or transporting goods, in particular food products in a frozen and/or chilled state, include a conditioned room where the goods are placed. The room is conditioned by means of a refrigerating medium, for instance solid carbon dioxide, arranged above the room, the refrigerating medium and the room being divided by an insulated panel. A variety of insulated panels can be provided between the refrigerating medium and the room so as to maintain a required amount of cold transfer between the refrigerant and the room. The amount of refrigerating medium can be varied in accordance with specifications such as the assumed duration of the transport/storage, the required storage temperature and a predicted average of the ambient temperature.

Abstract: A food temperature maintenance cart transports meals of hot and cold food items prepared at a meal assembly area to a meal serving area where the meals are to be served, while keeping hot foods hot and cold foods cold for extended periods of time. The cart includes a cabinet having tray storage compartments for storing meal serving trays containing refrigerated and heated food items. Thermal barriers subdivide each of the tray storage compartments into a refrigerated compartment for maintaining refrigerated foods in a refrigerated state and a heated compartment for maintaining heated foods in a heated state. A refrigerated air delivery compartment separates adjacent refrigerated compartments and produces laminar flows of refrigerated air across refrigerated food items contained on the trays.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims. This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: PURPOSE: To facilitate a bending of a core and to reduce a resistance of fluid by a method wherein a fin at one end is overlapped integrally between each of rows from a deformation part of the core and the other end fin is separated for each of the rows and contacted and fixed to a tube, respectively.CONSTITUTION: Tubes 1 and 2 are arranged in a thickness direction of a core. The tubes pass through several fins 3 and 4. The fin 3 is provided with tube insertion holes of circular form in two rows. Outside tube and the core part formed by the fin 4 are projected longer than that of the core. A reamer is placed within the tube to expand an outer diameter and then the tube is press fitted to the fin. A bending machining guide jig 6 is placed within the core, an external force is applied to the core as indicated by an arrow and bent.

Abstract: An apparatus is disclosed having a plurality of elongated plates arranged to form elongated shelves to cook food items and additional plates arranged as troughs to hold the cooked food items for sale, each plate has a through bore connected to form a continuous passageway. A heat absorbing fluid at a constant temperature is circulated through the passageway of each plate to thereby heat the food items.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: A rethermalization system for heating refrigerated food on trays, maintaining the food in a refrigerated condition until heated, and heating some of the food to a desired temperature at a serving time while maintaining the rest of the food in a refrigerated condition. The system has a cart which docks inside a refrigerator. The cart has shelves on which trays of food reside. In the shelves there are heaters. The operator programs the system using an intricate series of commands at an operator interface. A first controller interprets the commands and sends the program to a second controller. The second controller controls the heating cycle of the heaters. A current sensor is provided to sense whether there is current to the heaters. The second controller polls the current sensor and compares the findings to what is called for in the program.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: A rethermalization system for storage of prepared meals in a refrigerated state, rethermalization of the meals in accordance with a rethermalization program, and maintenance of the rethermalized meal at a desired serving temperature is disclosed. Refrigerated meals are placed within racks in a rethermalization cart that is retained in a refrigerated area. Beneath the trays are located heater shelves containing one or more heating elements to heat selected food items located on the tray. The carts incorporate controllers which, upon receiving a start signal, provide power to the heater shelves of the cart in accordance with a rethermalization program. The controllers are specially adapted to enable a user to provide various heater shelves on the same cart with different programs to compensate for temperature stratification and warm and cool areas within the refrigerated environment.

Abstract: An integrated refrigeration and rethermalization system for storage of prepared meals in a refrigerated state, rethermalization of the meals in accordance with a rethermalization program, and maintenance of the rethermalized meals at a desired serving temperature is disclosed. Refrigerated meals are placed on trays, supported by heater shelves, in a refrigeration-rethermalization cart having onboard refrigeration. Critical cooling elements of the onboard refrigerator are located within the food storage area of the cart for improved cooling air flow and maximum cooling efficiency. The heater shelves contain one or more heating elements designed to heat only selected food items located on the trays in accordance with preset time-temperature curves, or rethermalization programs.

Abstract: A soft hood and module assembly adapted to convert an open baker's rack loaded with pieces of yeast dough into a proofing chamber where the pieces are subjected to a hot humid air environment acting to raise these pieces prior to their baking. The module for generating hot humid air is placed in the base of the rack with its air inlet adjacent the front end of the rack and its outlet adjacent the rear end. The soft hood which is fabricated of flexible plastic sheeting encloses the rack to form a chamber having a feed duct parallel to the rear end of the rack which communicates with the module outlet, and a return duct parallel to the front end of the rack which communicates with the module inlet. In operation, hot, humid air blown out of the module outlet into the feed duct is distributed thereby to pass across the dough pieces supported by the rack into the return duct from which the air flows back into the inlet of the module for recirculation in the chamber to uniformly proof the pieces.

Abstract: A rethermalization system for heating refrigerated food on trays, maintaining the food in a refrigerated condition until heated, and heating some of the food to a desired temperature at a serving time while maintaining the rest of the food in a refrigerated condition. The system has a cart which docks inside a refrigerator. The cart has shelves on which trays of food reside. In the shelves there are heaters. The operator programs the system using an intricate series of commands at an operator interface. A first controller interprets the commands and sends the program to a second controller. The second controller controls the heating cycle of the heaters. A current sensor is provided to sense whether there is current to the heaters. The second controller polls the current sensor and compares the findings to what is called for in the program.

Abstract: An integrated refrigeration and rethermalization system includes a wall unit having a refrigeration system for producing refrigerated air and a convection heating system for producing heated air. A cart having hot and cold compartments for storing food items on trays is docked with the wall unit to receive refrigerated and heated air. A thermal barrier isolated the hot and cold compartments of the cart. The thermal barrier includes a plurality of thermal dividers filled with an insulating foam material. Each tray contains both hot and cold items and is positioned in the cart so that hot food items are located within the hot compartment and cold food items are located within the cold compartment. Movable damper doors within the wall unit control the flow of refrigerated and heated air from the wall unit to the cart. When the cart is docked with the wall unit, foods within both compartments are initially stored in a refrigerated state.

Abstract: A device for induction heating of meal trays includes an arrangement for supporting a series of trays one above the other. The foods to be heated are placed on a part of the tray that may include a layer of material that can be heated by magnetic induction and under an insulative dish-cover covered on the inside with a layer of material that can be heated by magnetic induction. Induction shelves are inserted between the trays and comprise groups of induction coils. The groups of induction coils are energized separately with high-frequency electrical energy by a multiplexed electrical generator. A detector detects the presence or the absence of the dish-covers. A control unit disables the energization of groups of induction coils near an area in which there is no dish-cover. The device adapts automatically to the presence or the absence of trays and/or dish-covers, optimizing efficiency and minimizing the generation of electromagnetic interference.

Abstract: Thermoregulated assembly for the distribution in collective catering of warm meals within isothermal containers having a tray which incorporates a thermoregulation system including at least one electrical heating resistor. The distribution assembly comprises a transport device including, for each isothermal container, a support, a multiple contact unit cooperating with electrical contact means of the isothermal container, and means for connecting the contact unit to an electrical supply source.

Abstract: Food stuffs transported in trolleys are cooled on board of an aircraft directly in the trolley which has a heat exchange surface connected to a secondary coolant flow circuit in the trolley. When the trolley is parked in a parking space for example in an aircraft galley, the heat exchange surface of the trolley is in heat exchange contact with a heat exchanger connected to a central primary refrigerant circuit including a refrigerating unit (4). The heat exchange surface of the trolley and a heat exchange surface of the heat exchanger are connected to separate refrigerant circulating circuit, whereby leaks are avoided while the direct surface contact between the two heat exchange surfaces assures a substantially improved efficiency in the heat exchange.

Abstract: A rethermalization system for rethermalizing refrigerated foods in an institutional food service setting is disclosed. A rethermalization cart is provided with a plurality of trays for supporting food items to be served. The trays are supported on heater shelves including heating elements located under the portions of the trays corresponding to locations of food items to be heated. A loaded cart is placed in a refrigerator and is attached to a power supply and controller. A serving time is programmed into the system and the controller provides power to the cart a predetermined interval before the desired serving time. Heater microcontrollers are associated with the heater shelves and control power to the heating element on the shelves in accordance with at least one rethermalization program.

Abstract: An improved thermal curtain for separating a food service cart into hot and cold regions is disclosed. The thermal curtain is composed of composite foam structural elements which have enhanced insulating capability, toughness and the ability to provide structural support for food service trays placed thereon. The thermal curtain is composed of a plurality of vertically superposed tray support/thermal barrier sections which attach to a support bracket which further attaches to the back of the food service cart. The upper portion of the support/barrier is adapted to provide a tray support and conforms to the design of the food service tray to minimize migration of heated or cold air to the opposite compartment. The lower edge of the support/barrier section is composed of a blade seal floating in a retention channel which allows vertical movement of the seal.

Abstract: The present invention is directed to a vertical cabinet having the dual function of heating or cooling food articles within the cabinet. The cabinet comprises a plurality of removable, vertically spaced-apart support shelves of a conductive material for supporting food articles. One aspect of the invention provides for heating and cooking of food articles by circulating a thermal liquid fluid through a heating channel having a serpentine configuration in each shelf. Each shelf has quick-disconnect couplings. Another aspect of the invention provides for cooling and refrigeration of food articles by circulating a chilled fluid transfer media from a cooling unit connected to the vertical cabinet to the shelves of the cabinet.

Abstract: A rethermalization cart having top and bottom sides connected together by at least two side walls. Attached to the side walls at a plurality of vertically spaced positions are a plurality of tray supports. Attached adjacent and below the tray supports and in a cantilevered out position are a plurality of heating pads at each tray support location. Each of the pads is secured so that it can be individually disconnected, removed and replaced as needed. Switches within each individual heating pad are activated by covers that are positioned over the food. The use of the covers provides a positive indication whether the food is being heating since the switches are magnetic and the covers contain corresponding magnets. Thus, by leaving the cover off there is a positive assurance that the food will remain cold.

Abstract: A rethermalization system for rethermalizing food includes (a) a food service tray having a hot dish through-opening and the through-opening having a through-opening top edge, (b) a rethermalization cart including a cart frame, a plurality of heating pads supported within the cart frame, and a plurality of vertically spaced tray supports attached to the cart frame for supporting the food service tray at a plurality of alternative vertically spaced shelf locations, and in a tray support position such that the hot dish through-opening is disposed above one of the heating pads, and (c) a food service dish positionable in the hot dish through-opening of the food service tray.

Abstract: A food service tray assembly including a tray, a hot food dish, and an insulated dome. Hot food is served onto the dish, the dome is preheated, the food carrying dish is set on the tray, the preheated dome set over the dish, and the tray system delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature.

Abstract: A convection oven for bakery goods. The oven is of the type having sidewalls, a floor, a top and an opening in one of its sidewalls for permitting at least one multilayer wheeled cart to be pushed into and removed from the oven. The oven includes a fan located in the top of the oven for circulating heated air in a closed path through the interior of the oven. A plenum is located in the pair of opposed sidewalls adjacent to the sidewall having the opening The plenum extending substantially from the top to the floor of each sidewall and includes a plurality of horizontal air outlet slots extending substantially the depth of the oven. The horizontal air outlet slots are arranged with a 1:1 correspondence with respect to each rack of the multilayer wheeled cart. Heat recovery means are located in the plenum portion of the opposed sidewalls.

Abstract: An apparatus for heating food articles including a chamber containing a plurality of vertically, spaced-apart supports, each having a hollow interior which is interconnected by a single conduit. A thermostatically controlled steam generator is connected to the single conduit serving to both transmit steam to the supports and return condensate water back to the steam generator to thereby heat the food articles.

Abstract: An apparatus is disclosed for heating or cooling food articles including a chamber containing a plurality of tubular, vertically, spaced-apart support means having a fluid inlet and outlet. A plurality of removably mounted hollow plates each having a plurality of spaced-apart tubular members having a fluid sealed therein connected to first and second plenums are positioned on the support means. Supply and return header means are connected to the inlet and outlet, respectively, of the support means and by conduit to a fluid reservoir and pump to circulate a fluid transfer means through each support means. Means for heating and cooling the fluid is also provided and control means for controlling operation of the heating and cooling means individually or in a predetermined sequence and at a preselected temperature is also included. During the heating mode the fluid inside the removable plates vaporizes and condenses.

Abstract: An improved food serving cart of the type having a compartment for holding multiple trays of prepared foods having both hot and cold food and/or beverage portions thereon, the improvement including a vertically disposed cold reservoir for holding replaceable cooling modules, and multiple food tray holding racks attached inside the cart in a vertical column horizontally adjacent to and in thermal communication with the vertically disposed cold reservoir such that a first portion of each of the horizontal racks is in close proximity to the cooling modules and constitutes a cold zone and a second portion of each of the horizontal racks in spatially separated from the vertical cold reservoir and constitutes a hot zone.

Abstract: An apparatus is disclosed for heating or cooling food articles including a chamber containing a plurality of vertically spaced-apart supports for food articles, each support has a plurality of spaced apart tubular members connected to first and second plenums. Supply and return headers are connected respectively to each first and second plenum of each support and by conduit to a fluid reservoir and pump to circulate a fluid in a closed loop fluid transfer circuit through each support. A heating and cooling apparatus for the fluid is also provided and controls for controlling operation of the heating and cooling apparatus individually or in a predetermined sequence and at a preselected temperature are also included.

Abstract: A food server for simultaneously cold storing foods to be served hot and foods to be served cold, and for heating the foods to be served hot while keeping cold the foods to be served cold. The server comprises a cabinet having a first insulated food storage compartment for cold storing foods to be served hot and a second insulated food storage compartment, adjacent the first compartment, for cold storing foods to be served cold. The server also includes a mechanism for refrigerating the first compartment, a mechanism for refrigerating the second compartment, a mechanism for heating the first compartment, and a control mechanism for selectively activating and deactivating the mechanisms for heating and refrigerating the first compartment.

Abstract: A heating system heats casseroles placed on trays on a passenger plane. The heating system includes heating plates vertically arranged at regular intervals to receive the casseroles between adjacent heating plates to heat each casserole from above and from beneath. The heating plate includes a ceramic plate, a heating element buried in the ceramic plate, electrodes projecting from the ceramic plate, and a reinforcing frame. The heating plate is attached to the inner surface of a side wall of a cabinet. The junction of the heating plate and the side wall is sealed in a water-tight manner. The heating system is connected to a power supply by connecting a receptacle connector fixedly provided on the cabinet, and a plug connector elastically supported on a fixed part of the galley of the passenger airplane so as to be vertically, horizontally and axially movable.

Abstract: First and second face members (12, 14) are secured to the opposite sides of a honeycomb core (16) to provide a structural wall (10). A phase change material (22) is provided within the cells (20) of the wall (10), so that the wall (10) also has the capability of storing thermal energy. The thermal wall (10) may be constructed in the form of a removable shelf (28) for a container (30). It may be constructed in the form of a fixed wall (60) of a container. Such a thermal wall (10) can be constructed to be in the form of a serving vessel, e.g. a dish (FIGS. 14 and 16), a cup (FIG. 13), or the like.

Abstract: First and second face members (12, 14) are secured to the opposite sides of a honeycomb core (16) to provide a structural wall (10). A phase change material (22) is provided within the cells (20) of the wall (10), so that the wall (10) also has the capability of storing thermal energy. The thermal wall (10) may be constructed in the form of a removable shelf (28) for a container (30). It may be constructed in the form of a fixed wall (60) of a container. Such a thermal wall (10) can be constructed to be in the form of a serving vessel, e.g. a dish (FIGS. 14 and 16), a cup (FIG. 13), or the like.

Abstract: A delivering equipment with heat insulating function according to the present invention is utilized in delivering food and so on and comprises an insulated receptacle made of insulating material for storage of food and the like, a concave formed in the bottom portion within the receptacle for storage of regenerating means, and regenerating means disposed in the concave. The regenerating means is preferably comprised of a transparent case packed with regenerating material which contains higher fatty acid as a main content. The regenerating material may be of 100% of behenic acid and preferably contain 10% of cured castor oil so as to depress the solidification point of the regenerating material. Further, a delivering equipment with heat insulating function according to the present invention comprises an insulating receptacle for storage of food and so on and a heat panel with heat pipes disposed within the receptacle so as to equalize the temperature distribution in the receptacle.