Abstract: A cabinet dehydrator for long term preservation of food under close control of time temperature and humidity. Intake air is obtained from the surrounding atmospher and displaced into the dehydrator over electrical heating elements by a blower. This heated air is ported upwardly adjacent the shelves and thereafter normally laterally between the shelves. Baffles are manually set to control the amount of hot air displaced across a given shelf. Humidity controls function to regulate the rate at which moisture is caused to be withdrawn from the food being dehydrated.

Abstract: A sandwich bin for fast food restaurant service. The sandwich bin provides always open front and rear service openings and air curtains for each of the service openings. The air in the air curtains is recycled through chambers at the sides of the sandwich bin to beneath the floor from where it is recirculated through ducts and over heaters to be discharged through air curtain forming nozzles. The turbulence in the sandwich bin is at a minimum, thereby providing an atmosphere in which sandwiches will remain hot and moist, without significant drying.