Abstract: A food warmer includes a plurality of trays and associated lamps mounted on a frame for rotation in unison about a stationary standard. Each lamp is arranged above each respective tray to project heat downwardly only into the tray with which it is associated. The trays are pivotally supported on the frame and a switch associated with each tray is closed by pivotal movement of the tray upon placement of food on the tray to energize the lamp associated with the tray. A rotary connector is disposed between standard and frame, so that current can be supplied to each lamp regardless of the rotary position thereof. Each tray is detachable from the frame for cleaning and a switch override is selectively disposed between the tray and housing to prevent closing of the switch and energization of the lamp when necessary.

Abstract: The electric towel warmer is constructed and arranged for receiving a towel therein and for maintaining the towel in a warm condition. The towel warmer includes a housing mounting an M-shaped heating element in the housing in a generally upright plane. A perforated cover is situated in the housing over the heating element and is spaced from the sidewalls of the housing to provide a space between the sidewalls of the housing and the cover for a towel. A movable top closure is mounted to the housing for covering the top of the housing. Electric circuitry is connected to the heating element and is adapted to be connected to an AC power source for controlling the current input to the heating element.

Abstract: A bench unit, fitted with compartments open to the top and with covered side compartments for use in rendering a pedicure treatment. The bench is of a height to enable a seated patient to rest one or both feet in individual open compartments with a first central flat tray section serving as a rest for a foot being treated or as a storage space for treating implements or towels. Two of the open compartments are fitted with removable foot bath pans with the walls of these bathing compartments fitted with electrical heating elements.

Abstract: A dining table which automatically maintains food at an optimum temperature all the while the food is on the table. Disposed beneath the table top, which permits flux linkage therethrough, is apparatus which generates one or more electromagnetic fields with each of the fields of influence thereof extending upwardly through the table top. Placing a peculiar food vessel within each field of influence causes an electromotive force (EMF) to be generated within conductor windings disposed therein. The food vessel also includes a heating element which is connected to the conductor windings; this heating element is powered by the EMF being generated by the conductor windings. Thus, a nominal amount of heat is developed which keeps the food contained within the food vessel at an optimum temperature.

Abstract: In a multi-pane window structure for use between a cold region and a warmer region, where the first pane adjoining the warmer region is electrically heated to prevent condensation or frost, the improvement comprising an infrared-reflective coating transparent to visible light applied to the second pane from the warmer area on the surface thereof facing the warmer region.

Abstract: A rotatable heating unit for supporting food receptacles is convertible to a rotatable unheated unit, and comprises a base, and a circular support rotatably mounted on said base, having a depressed central surface. Means are provided for heating said depressed central surface and thereby heating food receptacles supported thereon. A removable cover substantially fills the depressed central portion of said support to form with the surrounding portion of said support a substantially level unheated surface for supporting food receptacles. Means are provided for spacing said cover from said depressed central surface.

Abstract: A cabinet that maintains heated food at a constant temperature by circulating heated air including means for controlling moisture in the circulating air. A top mounted blower forces the heated air through a louvered panel over pans of food; the louvers are graduated to assure even distribution of air. A water reservoir is employed which includes baffling to prevent water from being spilled when the reservoir is moved, the baffling also permits control over the amount of moisture absorbed by the circulating air.