Abstract: This invention describes a cartridge pump and dispensing assembly for applications where cartridges containing liquid reagents are interchanged often. The cartridge pump has a reagent reservoir which directly empties into a metering chamber. A valve is at each end of the metering chamber. The two valves are aligned in the same direction so as to allow unidirectional liquid flow. The metering chamber is made of a compressible material, such as flexible tubing, so that when an external compression is applied to the chamber, the liquid contained therein is forcibly expelled. As the compression is removed, the metering chamber resumes its former shape and draws liquid into the chamber from the reagent reservoir. A dispensing assembly with electromechanical actuators for compression of the metering chamber and a sensor for sensing the amount of liquid contained within the reagent reservoir are also shown.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: A portable food and utensil storage device includes a box like base component having a plurality of wheels attached to its bottom surface for rolling the device along a supporting surface. The interior of the base component includes a plurality of segregated compartments each configured and designed to retain hot or cold food items as well as various accessory items therein. The base component includes an opening adjacent its bottom surface in communication with an interior chamber for slidably receiving a gas fueled grill assembly. The top end of the base component is selectively coverable with a lid that pivotably engages the top edge of its rear wall. The inwardly facing side of the lid includes a plurality of bands and loops for retaining silverware, cups and similar items thereon.

Abstract: An electrical cooking device (10) for a single serving of pizza including a lower cooking plate (16) with peripheral walls (36) extending upward, hinged to a upper cooking plate (18) with peripheral walls (40) extending downward. When these are in a closed position a substantial cooking chamber (22) is formed in which up to a quarter of a round pizza of various thickness can be cooked easily and efficiently.

Abstract: In accordance with the apparatus of the invention, a preferably vertically upstanding housing is provided, internally thereof, with a rack structure having an upstanding series of shelves, or other microscope-slide-supporting members, spaced one above another providing multiple, substantially horizontal slots arranged alternatively with the shelves and leading into corresponding compartments between the shelves for receiving microscope slides to be heated, which preferably lie flatwise on and against the shelves so as to be heated by conduction from the shelves.The method of the invention constitutes the placing of the slides in the heating compartments, preferably with corresponding ends projecting therefrom so as to remain relatively cool for grasping during removal, and turning on the heat.

Abstract: The hitting distance performance of a golf ball is improved by heating the ball to an average temperature of between 30.degree. C. and 55.degree. C. during an active heating period of 30 minutes or less followed by a temperature equilibration period of 20 minutes or less. A golf ball heating appliance for carrying out the process has an upper and lower receptacle for receiving a plurality of golf balls and includes an electrical heating element capable of delivering at least 2 watts, and preferably, 4 watts of power per ball during the active heating period.

Abstract: A wrap heater is provided. The wrap heater includes a first heating sleeve and a second heating sleeve. The first heating sleeve includes a first electrically conductive heating grid, a first stiffening layer for providing rigidity, a first thermostat, and a first cover for enclosing the components in the first heating sleeve. The second heating sleeve includes a second electrically conductive heating grid, a second stiffening layer, a thermostat, and a cover enclosing the components of the second heating sleeve. An extension is provided for separating the first heating sleeve and the second heating sleeve. The wrap heater is provided for heating at least two surfaces of a food product. A method for heating food product, such as pizza, is provided.

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 beverage cup and cupholder system made in accordance with the principles of the present invention includes a beverage cup 10 and a cupholder 50. The beverage cup 10 includes a sleeve 13, a liner 19, and a base 20. The base 20 includes an O-ring 22, a plate 23, a heating element 27 and spring terminals 28a, 28b. The heating element preferably exhibits a variable PTC effect. The base further includes a contact ring 25 and a contact disk 29. The cupholder 50 is adapted to mate with the base 20 of the beverage cup 10. Preferably, the cupholder 50 has recessed land areas 57, 58 which lie below a plane of support 53 for the beverage cup 50. The recessed land areas 57, 58 are electrically isolated from each other. The cupholder includes spring contacts 52, 54 which are adapted to receive connections from an external source of electrical current. The spring contacts 52, 54 extend into the recessed land areas 57, 58. The beverage cup 10, when filled with a hot beverage, is placed into the cupholder 50.

Abstract: A grilling appliance includes a housing having a vertical food compartment for receiving a food article in a vertical position, a heated first grill plate mounted in a vertical position in one side of the food compartment, a heated second grill plate mounted in a vertical position in the opposite side of the food compartment, and a non-electrical drive for driving the second grill plate to an extended position towards the first grill pate, or to a retracted position away from the first grill plate. In one disclosed embodiment, the drive is pneumatically actuated, and in a second disclosed embodiment, the drive employs a screw, gear, and electromagnetic clutch mechanism. Also described are food holders particularly useful with such grilling appliance.

Abstract: A method of dispensing food whereby food prepared at a first location is transported to a second location for dispensing in a working cycle characterized by the steps of: apportioning the food onto a plurality of trays (20A, 20B) at the first location, loading the plurality of trays (20A, 20B) into a rack (15) to give, in combination, a spaced array of loaded trays; the spaced array having predetermined overall dimensions; transporting the spaced array to an intermediate location, placing the loaded rack into a containment (11) with an internal volume (12) of sufficient size to receive at least one spaced array; transporting the containment along with its spaced array or arrays to the second location; regenerating food in the spaced array while within the containment; dispensing loaded trays (20A, 20B) from the spaced array; and returning the racks (15) back to the first or some other location for re-use.

Abstract: The invention provides a grill configuration which enables a 2400 Watt or smaller electric heating element to provide cooking temperatures of at least 500.degree. F. when food is present on a grill area of at least 200 square inches. The electric grill includes an electric heating element and a multilayer metal sheet insert shaped to reflect radiation heat from the heating element to impinge on the food present on the grill surface. The multilayer metal sheet insert is preferably metal foil layers which provide maximum insulation and heat containment to increase the efficiency of the limited heat available from the electric heating element of the grill.

Abstract: A springless adjustable bread guard for a heating appliance requires no springs for returning the guard to a desired position. The heating appliance includes a fixed structure relative to the bread guard, and the bread guard includes a resilient bread guard arm having a longitudinal axis and at least one cross member. Each cross member is attached to the bread guard arm spaced apart from a first end of the cross member and at a point along the longitudinal axis of the bread guard arm. The bread guard arm is attached to the fixed structure to rotate about the longitudinal axis. The bread guard operates responsive to a force applied to the arm to rotate a first direction about the longitudinal axis so that one of the cross members contacts a portion of the fixed structure and thereby applies a force to the cross member that causes the arm to bow placing the bread guard in an inward position.

Abstract: A heat-reserving container for pizza comprising a disc case having a flat circular portion, with a resin-made heat reservoir stored therein is disclosed. The entire surface, of the pizza can be in contact with the flat portion of the heat-reserving container. Also disclosed is a furnace for the above-mentioned heat-reserving container for pizza comprising heating plates each having an interval capable of storing the heat-reserving container for pizza to form multi-layered racks, each heating plate having a heater accommodated therein whose temperature is controlled individually, which can be securely inserted into the furnace body and is heat-reserved as well as the defective movement of the limit switch can be prevented.

Abstract: An electric oven with a baking frame for placing an object to be broiled or baked on it, includes a base, a net, a support frame vertically fitted in one side of the base and having several grooves respectively in two vertical sides, a position frame, a piercing member and a motor. The base has a large recess with four circumferential edges provided with an insert hole in two opposite edges. The position frame vertically fixed in the other side of the base has several pairs of hang holes in an upper portion and a slot formed under each pair of the hang holes corresponds to the grooves of the support frame. After the pointed end of the piercing memer piercing an object is inserted in a shaft hole of the motor, the piercing member is slowly rotated so as to have the object broiled evenly on the oven.

Abstract: A hair curler set for heating a plurality of hair curling rollers includes an electric heater assembly. The set includes a housing having a rotatable shaft mounted therewithin. The longitudinal axis of the rotatable shaft is disposed substantially horizontally. The heater assembly comprises a generally circular disc and is mounted on the rotatable shaft at substantially the longitudinal mid-point thereof. A pair of mounting members are spaced at either end of the shaft. Each mounting member has a surface facing towards an opposed surface of the heater assembly. A plurality of rollers are mounted between the opposed surfaces of the mounting members and the heater assembly in a generally circular array.

Abstract: An efficient cooking range system for maximizing the contact between the heating element of a cooking range and a cooking pot or pan being heated by the heating element. The efficient cooking range system includes a cooking range with a cook top having a cooking well therein. The cooking well has an interior base wall and an interior perimeter side wall upwardly extending around the interior base wall of the cooking well. An insulating layer is provided on the interior base wall and the interior perimeter side wall of the cooking well. A drop basin is provided in the cooking well. The drop basin has a bottom wall and a side wall upwardly extending around the bottom wall. A coiled heating element is provided in the cooking well beneath the bottom wall of the drop basin.

Abstract: A beverage container is disclosed for keeping liquid evenly heated. The beverage container includes a cup, a heating element, and a removable battery power source. The cup has an inner sidewall surface, an outer sidewall surface, an inner bottom surface, and an outer bottom surface. The inner sidewall surface and inner bottom surface are shaped to hold liquid. The heating element is completely enclosed between the inner sidewall surface and the outer sidewall surface. The heating element heats the inner sidewall surface which then heats the liquid. An insulating layer is included between the heating element and the outer sidewall surface to keep the outer sidewall surface cool while the inner sidewall surface is heated. The battery power source is capable of being temporarily secured to the outer bottom surface of the cup and is utilized to keep the heating element energized to a predetermined level while the battery power source is secured to the cup.

Abstract: A warmer for fluid filled containers includes a cabinet with an interior chamber at face with an opening providing access to the interior chamber. The interior chamber is designed to receive and store multiple fluid filled containers and has an inner surface with a top and a bottom. The exterior surface of the cabinet is separated from the inner surface of the interior chamber by an insulated inner layer. A door is provided for covering the access opening and a rack is provided for supporting fluid filled containers in the interior chamber. A sheathing device, a temperature sensor, and a thermal energy distributor are all located in the interior chamber. The heating device is designed to alter the interior air temperature of the chamber, the sensor is designed to sense the interior temperature, and the energy distributor is designed to distribute thermal energy from the heating device.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: An oven for warming food, which includesa carcass (2) delimiting a warming chamber;a rack (8) provided with two opposed perforated sidewalls (12) and placed inside of the carcass (2) so as to create first and second lateral spaces (13A, 13B);a blower unit (14) mounted on the back wall (7) of the carcass (2);unit (15) for guiding the air blown by the blower unit (14).The unit (15) for guiding the air blown by the blower unit (14) and heated directs the air only toward the first lateral space (13A). The blower unit (14) draws the air from the second lateral space (13B).

Abstract: A domestic electric stand alone cooking apparatus has a lower part and upper part that hingably close together in use to provide a cylindrical cooking chamber. Each part has a separate heating element and that can be separately turned ON and OFF. A stirrer is mechanically coupled to an electric motor (not shown) so that, where required, the foodstuff can be stirrer continuously or intermittently. Different forms of stirrer are normally provided. This leads to a single cooking apparatus that can be used to cook a wide range of foodstuff satisfactorily.

Abstract: An Apparatus for baking pita bread dough utilizing a source of electrical power. A pair of heat resistant elements are each fitted with an electrical heating element. The pair of heat resistant elements so constructed are mated to one another to form an oven chamber. A heat conductoring screen is supported midway between the heat resistant elements within the chamber and permits cooking of the pita bread dough in uniform manner.

Abstract: A hot air towel warmer comprising a substantially airtight enclosure having an access door to enable placing a towel to be warmed in the enclosure and to enable removing the warmed towel therefrom; a shelf disposed within the enclosure having perforations therethrough to support the towel; a blower disposed within the enclosure adjacent to the shelf to create a stream of air and to continuously circulate the stream of air within the enclosure for passage through the perforations of the shelf and the towel; a resistance coil heater disposed within the enclosure adjacent the blower to heat the stream of air; and an electrical control circuit disposed within the enclosure associated with the stream of air, the blower and the heater to automatically maintain the stream of air at a temperature within a predetermined temperature range for a given period of time, or until the access door is opened, whichever occurs first.

Abstract: An automatic heating oven system employs a cabinet containing a heating chamber with radiant heating elements and a turntable rotatable at a fixed slow angular speed. A thermocouple controls the heating elements to maintain the turntable above a minimum elevated temperature at all times. An entry chute with proximity switch extends into the chamber, and passage of a food-laden tray down the chute to the turntable triggers the switch, activating the turntable and an exhaust fan and, if not already on, the heating elements. A guide bar extending across the turntable at an oblique angle to all possible paths of travel of the food item on the turntable directs the food out an exit to a receiving rack outside the oven, before the food item completes a complete revolution on the turntable. A retriggerable timer turns off the heaters, fan and turntable a fixed time period after the most recent activation of the proximity switch.

Abstract: A temperature-controlled container for transporting biologic tissue and human skin is set out wherein an outer insulated container houses a power source, a thermostat means, a heating means, a power source and interior container along with a retention means for holding the sample in place and a lid that interlocks with the open annular area by a T-shaped friction plug. The thermostat means may be a microchip and heating element so that the sample and interior temperature does not vary from a given temperature parameter.

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 temperature-controlled container for transporting biologic tissue and human skin is set out wherein an outer insulated container houses a power source, a thermostat means, a heating means, a power source and interior container along with a retention means for holding the sample in place and a lid that interlocks with the open elongated chamber area by a T-shaped friction plug. The thermostat means may be a microchip and heating element so that the sample and interior temperature does not vary from a given temperature parameter. A eutectic pack which is a solid at room temperature and experiences a phase change to the liquid state at temperatures exceeding room temperature is provided to insure that a minimal super-ambient temperature is maintained.

Abstract: A warming unit in the form of a console cabinet having a transparent cover includes a circulating fan mounted on the bottom of the cabinet and an electric heater is mounted on a side wall thereof. Four posts extending from the bottom are arranged around the circulating fan to support towels and the like for drying and heating. The heated air is directed in a continuos circular path from the heater through the towels for optimum thermal transfer.

Abstract: A portable heating unit for heating a refrigerant supply tank is provided to facilitate the recharging of refrigeration units, such as air conditioning unit, refrigerators, etc. The heating unit includes a housing defining an enclosure sized to receive at least a portion of the supply tank and is adapted to be filled with water. An electrical heating element is used to heat the water. A temperature control switch is provided to cut power to the heating element when the water temperature exceeds a predetermined amount. A pressure switch is also provided to cut power to the heating element when the pressure within the supply tank exceeds a predetermined amount. The pressure switch also operates a solenoid activated outlet valve, and activates the solenoid when the supply tank pressure exceeds the predetermined pressure to evacuate the water from the housing. Lastly, the unit includes an operational pressure switch which is responsive to the pressure in a hose connected to the supply tank valve.

Abstract: A heated caulk case for heating and storing a commonly used tube of sealing caulk, comprising a sealable box, a thermostatically controlled heating device, and a caulk tube tray. The heated caulk case provides a continuous and reusable method to achieve the benefits of lowering the viscosity of commonly used construction caulk such that the caulk will adhere better and provide a stronger seal between the caulked joint.

Abstract: A heated thermal filter cover maintains a fluid filter, and fluid within the filter, above a gelling temperature of the fluid. The filter cover includes a soft or flexible receptacle which is generally circular in top plan and an electrical resistance wire. The receptacle includes a circular wall and a bottom which define an upwardly opening chamber sized to receive the filter. A resistance wire is placed inside the chamber, preferably at the bottom of the chamber and adjacent the inner surface of the wall. Lead wires connect the resistance wire to a source of electricity, such as the electrical system of a truck or a battery. The wall and bottom of the receptacle are both made of two plies of fleece coated fabric, the two plies being assembled together so that the fleece surfaces face each other so that the wall and bottom of the receptacle will insulate the chamber. The outer ply is preferably a fleece backed vinyl and the inner ply is preferably a thermal fleece.

Abstract: A grilling appliance includes a housing having a vertical food compartment for receiving a food article in a vertical position, a heated first grill plate mounted in a vertical position in one side of the food compartment, a heated second grill plate mounted in a vertical position in the opposite side of the food compartment, and a drive for driving the second grill plate to an extended position towards the first grill plate, or to a retracted position away from the first grill plate. Also described are food holders particularly useful with such grilling appliance.

Abstract: An atmosphere controlled workpiece heating chamber includes a spaced apart multiple gas flow means combination which avoids contamination of the atmosphere within the chamber from ambient atmosphere such as air. In one form, the chamber includes a gas diffuser as one flow means, and a heating means, both of which are readily removable, and easily and accurately replaceable.

Abstract: A fruit dehydrator is composed of a base, an isolator, a rotating frame, a screen and a cover. The base has a whirlwinder and a motor and on the top is covered with the isolator which has a blow hole. The motor has a spindle inserted through the center portion of the isolator which top portion is seated with a screen and the rotating frame. The spindle is inserted through the center portions of the isolator, the rotating frame, the screen and the cover so as to link together, which allows the wheels of the rotating frame to rotatably stand on the edge of the base, whereas food are placed on the screen and covered by the cover. By activating the motor, the food on the screen are evenly dehydrated.

Abstract: An assembly for warming and containing warmed acrylic liquid for manicuring application. The electric warmer is especially designed to efficiently heat a geometrically-matched dappen dish containing acrylic liquid to bring the temperature of the liquid sufficiently high to prevent crystallization before application to the fingernails. The heater and dappen dish assembly is uniquely designed to provide unobstructed access to the warmed liquid while the dish remains in the heater. The heater provides a dish enclosure which has a chamber that is congruent with the exterior of the dappen dish to provide efficient heat transfer and to minimize the size of the warming assembly for a given quantity of liquid.

Abstract: A material processing apparatus and method for processing a solid feedstock material through a melt spin process including a spinner head having a spinner head chamber defined by a parametrical processing wall through which the solid feedstock material is processed. The apparatus includes a device for rotating the spinner head about an axis of rotation to cause the feedstock material to be repelled towards and through the processing walls. A heating source separate from and exterior to the spinner head is included for heating the feedstock material to an elevated temperature to cause the melt spin processing as the feedstock material is projected through the processing wall.

Abstract: A dual-use roaster includes a housing having a receiving space and a peripheral rim, a first heater disposed inside the receiving space, a rotatable spit assembly mounted on the housing for supporting food items inside the receiving space, and a tray assembly including a tray panel for supporting food items, a peripheral downward flange mounted detachably on the peripheral rim of the housing, and a second heater disposed beneath the tray panel.

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 stylized insulator and heating device for an electrically heated container. The heating device is adapted for positioning about the container. The insulator comprises a conformable and stylized body, which is removable attached to the heating unit and which removably covers at least the top of the container. The present invention increases the efficiency of the heated container by retaining the heat emitted thereby while still allowing access to the container.

Abstract: A food warming apparatus includes a housing defining at least one warming cavity having a ceiling. A heater warms food products within the cavity. A grate is provided within the cavity spaced below the ceiling of the cavity. At least one food tray is provided for containing food products and is supportable on the grate beneath the ceiling of the cavity. A seal is operatively associated between the top of the tray and the ceiling of the cavity. The grate includes a biasing portion for biasing the tray upwardly toward the ceiling to assure operability of the seal.

Abstract: A portable electrically powered broiler including a base element connected to a source of power, and a lid element having a heating source which electrically communicates with the base element when the lid element is in position upon the base element. The base element includes selectively removable grill and pan members. In an alternate embodiment, the lid element is at least partially formed from electrically resistive tempered glass to form the heating source.

Abstract: A yogurt cultivator includes a heat insulative pan, a heat-resisting carrier plate mounted within the heat insulative pan, the heat-resisting carrier plate defining a plurality of cells for holding respectively a fermentation container that holds cow's milk and milk solids and bacteria for fermenting into yogurt, each cell having an annular inside flange, a plurality of heat conductive top plates and a plurality of electrically insulative bottom plates respectively mounted in the cells and fixedly fastened to the respective annular inside flanges at top and bottom sides, a plurality of ceramic heating plates respectively mounted in the cells within the respective annular inside flanges between the heat conductive top plates and the electrically insulative bottom plates and controlled to produce heat, and a transparent covering covered on the carrier plate.

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 food treatment cabinet having a frame/housing defining a food treatment space. First structure is provided for at least one of heating, cooling, and adding moisture to air within the food treatment space. The frame/housing has a first wall with a first opening therethrough to selectively permit introduction of food into the food treatment space and withdrawal of food from the food treatment space. A first fin projects away from the first wall above at least part of the first opening to inhibit heat transfer between the food treatment space and the atmosphere externally of the food treatment space.

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 electric oven including a base formed with a shoulder surrounding circumference of a top thereof, a disk fixedly mounted on the base, an electric heater fixedly mounted the disk, an annular member having a plurality of rollers at a circumference thereof and disposed on a top of the disk, a tray disposed on the annular member and having a tubular portion at a center thereof, a plug fixedly fitted within the tubular portion of the tray, a motor arranged within the base and having an output shaft extending upwardly out of the base and the annular member to engage with the plug, an outer housing fixedly mounted on a top of the base and surrounded by the shoulder of the base, an outer cover snugly fitted on a top of the outer housing and provided with a cylindrical protuberance having two opposite lugs at an upper end thereof and two opposite projections at a lower end thereof, an inner cover fixedly mounted on a bottom side of the outer cover, and a door having a flange at a lower edge thereof which is rotatab

Abstract: A container with a compartment into which a container of cosmetics is placed, and a heating element in the walls of the container. The heating element is connected to a source of electricity which heats the heating element which in turn heats a fluid within the walls of the container. The heated fluid warms the cosmetics which will make it usable once again.

Abstract: A cooking device includes a base unit, an upper unit hinged to the base unit along a pivot axis, an oil accumulating tray, and slidably retaining device. The base unit defines a horizontal plane, and has a lower cooking plate disposed at an angle relative to the horizontal plane, a plurality of grilling members mounted on the lower cooking plate in heat conducting relationship, and a bottom wall disposed underneath the lower cooking plate. The upper unit has an upper cooking plate disposed therein and movable relative to the lower cooking plate. The lower cooking plate inclines gradually and downwardly from a proximate position relative to the pivot axis toward a distal position, and is formed with a fluid outlet at the distal position to communicate the lower cooking plate with the bottom wall. The base unit further has a pair of engagement portions disposed on the bottom wall and spaced apart from each other in a parallel manner.