Abstract: In the production of ice-cream products which are continuously extruded after passage of a flowthrough freezer, it would be ideal if the ice-cream could hereby be brought down to a discharge temperature of −12 to −25 degrees centigrade, as the products could then be brought directly to final storing. So far, however, this has not been practically possible, since the use of conventional production technique with associated. throughflow freezers creates fatal problems with respect to an unacceptable compaction of the air filled ice-cream and the heat development by the conveying and scraping effect of the conveyor worm in the throughflow freezer.

Abstract: A chafer comprising a support frame, a food service pan, a cover, a cover pivoting assembly, a cover mounting assembly and a cover damper assembly. The cover has a peripheral edge and is pivotably mounted on the support frame by the cover pivoting assembly. The support frame supports the pan under the cover. The cover mounting assembly releasably mounts the cover to the cover pivoting assembly to enable the cover to be pivoted about a horizontal axis from a fully closed position to an intermediate, partially open position and to a fully open position, and vice versa. The cover is arranged to be automatically held in the fully closed, partially open or fully open positions by the mere movement of the cover to any of those positions.

Abstract: An energy and water saving pasteuriser capable of maintaining a stable temperature distribution pattern even when transfer work are interrupted during the operation, or a tunnel type refrigerator (10) allowing hot work such as bottles and cans filled with the products sterilized at a high temperature of generally 75° C. to allow temperature of generally 25° C., wherein plural cooling vessels (11a, 12a, 12b, 12c, 12d, 13a, 13b) are disposed in a row from the upstream side to the downstream side so as to form a first cooling region (11), an intermediate cooling region (12), and a final cooling region (13), an adsorption freezing machine (19) is installed between the first cooling region (11) and final cooling region (13), and a cooling tower (20) is installed in the intermediate cooling region (12).

Abstract: A cooker designed for sugar products in the form of a tube heat exchanger, in which within a jacket housing a bundle of narrowly spaced pipes flow through by a heat medium extend, which pipes are flowed over by material which are supplied and withdrawn by pipe fittings along the side, wherein deflection plates are provided within the jacket housing which define flow chambers and openings for the transition of the materials to be treated from one flow chamber to the next, thereby characterized, that the deflection plates (5) along a narrow edge area are provided with segment like openings (6) and these openings are situated on diametrically opposing sides of the inner wall of the jacket housing (1), wherein the opening in the first deflection plate in the flow direction lies opposite the introduction pipe fitting (11) for the material and the opening of the last deflection plate lies opposite the withdrawal pipe fitting (12).

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: A home yogurt making machine includes: a housing, an inner incubator thermally insulatively mounted in the housing, and a heating device having a positive-temperature-coefficient (PTC) semiconductor heating element mounted on a bottom of the inner incubator for smoothly heating the incubator, with the inner incubator having an internal chamber for directly storing a milk bottle or a soybean milk bottle in the incubator for conveniently forming yogurt at home.

Abstract: A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. One or both of the first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

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 failsafe valve assembly for use in clean-in-place systems that arranges multiple product blocking valves with one bleed valve. The failsafe valve assembly having a junction providing fluid communication between the primary isolation valve, the one bleed valve and the multiple product valves. The failsafe valve assembly further providing continuous flow cleaning capabilities.

Abstract: For cooking/heating a food product, a simpler yet more effective carousel system is used in a microwave and/or infrared, and hot oil and/or hot gas oven; a continuous oven surface cleaning system is included; and an improved hot oil/gas heating and circulating device is used in conjunction with the improved carousel system.

Abstract: A roasting apparatus for roasting nuts, cocoa beans, coffee beans, and other small food stuffs comprising a base, a motor and afterburner assembly attached to the top of the base on one side thereof, a roasting assembly attached to the top of the base on the other side thereof, and a top cover assembly removably attached to the tops of the motor and afterburner assembly, and the roasting assembly.

Abstract: A method for cooking food in a refrigerated oven comprising a cool cycle, bake cycle, and warm cycle. The cool cycle maintains the food placed in the refrigerated oven at a temperature suitable to prevent the spoiling of the food prior to the initiation of the bake cycle. The food is cooked during the bake cycle. The warm cycle maintains the cooked food at a temperature suitable for serving on removal from the cooking chamber. In optional cool cycle can precede the warm cycle.

Abstract: A roasting apparatus for roasting nuts, cocoa beans, coffee beans, and other small food stuffs comprising a base, a motor and afterburner assembly attached to the top of the base on one side thereof, a roasting assembly attached to the top of the base on the other side thereof, and a top cover assembly removably attached to the tops of the motor and afterburner assembly, and the roasting assembly.

Abstract: A closure for a container includes a first surface having a front end, a rear end, a first side and a second side. A first sidewall extends a predetermined distance from said first side of said first surface. A second sidewall extends a predetermined distance from said second side of said first surface. At least one notch is formed in said first sidewall for engaging a shelf for selectively mounting the closure on the shelf during non-use of a container and for closing an opening in a top of a container when the container is positioned on the shelf.

Abstract: An oven for maintaining cooked foods at temperatures suitable for serving the foods or even for cooking foods has a cabinet containing multiple heat sinks of channel-shaped configuration. The ends of the heat sinks open out of the cabinet, so that any heat sink may receive a tray of food from either the front or back of the cabinet. The interior surface of the heat sinks generally conform to the cross-sectional shapes of the trays, so that the heat sinks lie along the bottoms and sides of the trays. The heat sinks have a heating elements extended along their sides and bottoms for elevating the temperature of the heat sinks and directing heat into the trays within the heat sinks. In addition, each heat sink also contains a cover which may close the top of the tray in the heat sink and thereby retard the escape of moisture from the tray or may vent the interior of the tray.

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 portable toast warmer apparatus is described having a lower part detachably coupled to an upper part. The lower part of the portable toast warmer is connectable to an external electric power supply and is capable of transmitting electromagnetic energy to the upper part when the upper part is coupled to the lower part. The upper part of the portable toast warmer comprises a means for receiving the transmitted electromagnetic energy so that foodstuff slices may be warmed with the plurality of heaters mounted on the walls of the upper part when the upper part is coupled to the lower part. The upper part of the portable toast warmer also comprises a battery so that the toasted foodstuff slices may continue to be heated when the upper part is decoupled from the lower part so that the upper part containing the toasted foodstuff slices may be conveniently delivered to any desired location such as a dining room table.

Abstract: The invention relates to an improved process for preparing Masa flour from dry milled maize comprising direct steam treating of the Masa meal, and also relates to a vertical cooking vessel suitable for (but not limited to) carrying out the steam treatment with improved product consistency.

Abstract: There is provided an apparatus for steaming food, which includes a steam cooking plate, an upper heater, two upper steam pipes, an instantaneous steam generator including an inner sealed space, a lower heater, a pump and a water tank. The steam generator consists of a generator upper cover, a gasket, and a generator lower cover. The pump sucks water from the water tank and the water is supplied to the steam generator. The vapor steamed in the steam generator moves to the steam plate to cook food on the surface of the steam cooking plate. The upper heater directly heats the steam cooking plate to cook food thereon.

Abstract: A subdividing apparatus capable of subdividing ingredients and soup liquid every approximately given quantity without separating ingredients from soup liquid and capable of subdividing efficiently frozen dry soup. The apparatus for subdividing ingredients-contained soup into soup liquid containing an approximately given quantity of ingredients, comprises a container having a stirring blade for stirring ingredients-contained soup, a constant-quantity tube having an opening communicated with an opening at the lower end of the container and an extrusion rod closely fitted so as to be slidable with the constant-quantity tube, wherein the forward and backward operation of the extrusion rod is carried out so as to maintain a state free from entry or discharge of air.

Abstract: A device for controlling fermentation and ensilagation of food for use with an apparatus for fermenting and ensilaging is disclosed. The device comprising a key input unit manually controlled by a user so as to set the rate of fermentation and the ripeness stage. A microprocessor controls the respective units in accordance with a preset program and in response to signals representing the present rate of fermentation and ripeness setting provided by the key input unit. A load control unit controls a heating unit and a cooling unit in response to a control signal applied thereto from the microprocessor and representing the present rate of fermentation and the ripeness stage. A temperature detecting unit detects the present temperature inside an ensilaging container and outputs a signal representing the detected temperature to the microprocessor.

Abstract: An improved structure of a roasting device is disclosed. The roasting device comprises a body, a bean-roasting chamber, a bean-entering cover, a front frame board, front cover, connecting elements, a rear cover, fan, filter, fan seat, controller, cooling device, and control panel. The roasting device allows the exhausted gas within the chamber to be forced out and the oil fume and particles are filtered. This will improve environmental pollution and the quality of the roasted bean is improved. The roasted beans are prevented from being squeezed out from the chamber and the speed of cooling of the roasted beans is increased.

Abstract: An apparatus for controlled hydration and continuous full absorption cooking of a bed of particulate food product, the apparatus comprising a substantially horizontal vessel (12) in which the hydration and cooking process takes place, having an inlet end (14) and an inlet port (16) for introducing food product into the vessel, an outlet end (18) and an outlet port (20) for the discharge of the food product, an upper portion (22), and at least one trough portion (24); a loading device (38) for introducing food product into the vessel; a conveying device (30) for moving food product from the inlet end to the outlet end of the vessel during the hydration and cooking process; a hydration device (47) for hydration and cooking the food product during the transit by the conveying device from the inlet end to the outlet end of the vessel, the hydration device delivering water to the surfaces of the food product so that the food product is exposed to water at substantially its rate of absorption during the hydration a

Abstract: Apparatus for concentrating vegetables juices and fruit puree for alimentary use heated through rising current forced circulation in a heat exchanger (1) and fed from the top in an evaporation chamber (2), wherein between the exchanger (1) which heats the juices, and evaporation chamber (2) there is interposed a junction device (3) formed of a bell-like body (9) having a lateral opening (14) for vapor discharging, and containing a central pipe (17) coaxial thereto, having an upper end (16) connectable to piping (4) and a lower end projecting in chamber (2), connected to a shower head (13) with a perforated plate (20) suitable for spreading finely the liquid-vapor mixture inside evaporation chamber (2).

Abstract: An apparatus for preserving food products in a pulsed electric field comprises a treatment chamber having an inlet for food products to be treated and an outlet fortreated food products and has an effective area of flow having rounded corners. The treatment chamber further comprises at least one first electrode and at least one second electrode which are disposed in such a way that the field lines of the electric field run parallel to one another, as well as an energy source and a potential controller to control the potential on at least one first electrode and on at least one second electrode in order to generate a pulsed electric field, of such design that the electric field in the effective area of flow is constant. In a method for preserving food products in a pulsed electric field, the direction of said pulsed electric field in successive pulses is rotated through 90°.

Abstract: A display case or food merchandiser for displaying and serving hot food items or other products, has one or more long wave, infrared emitting heating elements. The voltage, and therefore the output, of the heating elements is controlled by a solid state percentage controller.

Abstract: A portable food warming system including a platter portion having a peripheral edge. The peripheral edge has an upwardly extending lip secured thereto. The platter portion is formed with an insulated material. A cover portion is provided that is dimensioned for covering the platter portion. The cover portion has an insulated inner layer. The cover portion has a closed upper end and an open lower end. The open lower end receives the platter portion therein.

Abstract: A domestic electrical appliance for cooking with steam, having a steam production device (43) composed of a steam reservoir (45) associated with a heating unit (46), a cooking enclosure (41) supplied with steam by the steam production device, and a steam detector (49) associated with elements for reducing the power of the heating unit, the cooking enclosure (41) having at least one exhaust (61, 61′, 62, 62′) to the outside. The cooking enclosure (41) communicates through a descending conduit (63) with a chamber (64) of the appliance in which the steam detector (49) is disposed.

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: An apparatus for processing polished cereal to obtain no-bran cereal having a reduced size. The apparatus comprises a polished cereal processing section for removing bran remaining on surfaces of polished cereal by mixing granular material with the polished cereal so that the remaining bran is captured by the granular material, and separating the polished cereal with bran removed and the granular material with bran captured; and a granular material reprocessing section for reprocessing the granular material with bran captured and feeding back the reprocessed granular material to the polished cereal processing section for recycling the granular material. The granular material reprocessing section includes a screen tube for separating the granular material within a predetermined granularity range and a removing roller arranged to rotate in the screen tube for removing the bran captured on surfaces of the granular material fed into the screen tube.

Abstract: The present invention relates to a hinge assembly for a door of a kimchi storage device which mounts a door opening and closing a storage chamber of the kimchi storage device on the upper surface of a body. There is provided an integral hinge assembly for a door of a kimchi storage device which can prevent the impact during door opening and closing operations and can prevent the damage of the door by interconnecting: a cover plate fixed to a body; a hinge housing in which there are inserted an elastic means, a support plate backing up the elastic means, a control plate controlling a springback force and a support member connected to the elastic means and supporting a force between the elastic means and a press member; a turn member connected with the press member and fixed to the door.

Abstract: A connectionless steam cooker has an insulated housing that surrounds an internal cooking compartment accessible through a door. A supply of water is held in the compartment and immerses a plate-like heating element mounted at the floor, preferably of the electrical resistance type. A steam outlet located above the maximum water level is in fluid communication with and adjacent an electrically-operated solenoid valve that is normally open to atmosphere. A temperature sensor in close physical proximity to the steam outlet and the solenoid valve closes the solenoid wherein the sensed steam temperature is at or above a set level. The outlet steam is also connected to a pair of water column pressure-responsive microswitches. One microswitch controls power to the heating element. It is set closely, e.g. to cycle between ON and OFF in response to a sensed pressure range of 1 and 3 inches of water W.C.) The second microswitch responds to a higher set pressure (e.g. 9 inches W.C.

Abstract: A facility for preparing bakery and/or pastry products including a plurality of successive operational stations including at least one preparation station and one baking station, in addition to a conveyor supporting the products and moving the products through the plurality of operational stations. The products baking station includes a hot air oven through which the conveyor is moved along a path having vertical upward and downward branches, each branch in the path being flanked by a mechanism for introducing hot air on one side and by a mechanism for extraction of air on the opposite side.

Abstract: A food cooking accessory for snowmobile includes, a stainless steel oven, an attaching accessory means for receiving said stainless steel oven, and an affixing device for affixing a food cooking accessory to an exhaust pipe of a snowmobile. The food cooking accessory for snowmobile allow the user to evenly cook the food at high elevation without wasting the cooking time and leave no mess to clean up.

Abstract: The invention is a distributed airways airflow dryer system for coffee beans and other such bulk crops. The interior volume or container of the dryer or dehydrator system that holds the bulk crops, is filled with an airways network structure that provides uniformly distributed open wall airflow passageways in the bulk crops. The airflow passages communicate with airflow openings in the walls or bottom of the container, to divide and admit the drying airflow into and through the full volume of the bulk crops as a large number of individual airstreams. Corrugated, ribbed, or cross-ribbed airflow plates are preferred embodiments that provide narrow open grooves or channels that expose the beans or kernels of the bulk crop directly to the airflow. This results in faster drying and greater uniformity of the drying effect on the full volume of the bulk crops.

Abstract: A hydrostatic sterilization system, a controller for use in the hydrostatic sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of carriers and to provide on-line handling of a deviation in a scheduled parameter during the process. The carriers carry containers of a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the hydrostatic sterilization system includes a hydrostatic sterilizer. The controller controls the hydrostatic sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the carriers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: The present invention relates to an apparatus and a method for producing and filling sausage meat, the apparatus comprising a producing station for producing sausage meat and a filling station for filling the sausage meat produced by the producing station. The apparatus and the method are characterized in that, on the basis of the amount of sausage meat needed in the filling process or by the filling station, sausage meat is ejected in the producing process or by the producing station at at least a rate which lies between the rate of a deactivated and a full-load producing process and of a corresponding producing station, respectively.

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 freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding is inserted into a heated compartment in a food warming cabinet and is supported on a shelf mounted in the food warming cabinet. A retainer provided on the cover engages the shelf to prevent the cover from moving forward or backward. With the retainer so engaged, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

Abstract: A vessel incorporating an improved article support surface for supporting an article, such as a food product, during processing (e.g., baking, thawing or freezing), has a surface for supporting a food product or another article and a pattern is formed or otherwise incorporated in the article supporting surface. The pattern incorporated into the support surface is comprised of a raised portion and a low portion or valley and combine to define or create a pocket underneath the supported article or food product in which air circulates or flows during processing. In a preferred embodiment various shapes of baking sheets incorporating a “pebble-grain pattern” is embossed on a metal sheet and the embossed metal sheet is then formed into the desired shape. The sheets are constructed of various aluminum alloys used in the food equipment industry including, but not limited to, 3003, 3004 or 5052 aluminum alloys.

Abstract: A rotary sterilization system, a controller for use in the rotary sterilization system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a sterilization process performed on a line of containers and provide on-line handling of a deviation in a scheduled parameter during the process. The containers contain a shelf stable food product that is to be sterilized in the sterilization process. In addition to the controller, the rotary sterilization system includes a rotary sterilizer. The controller controls the rotary sterilizer in performing the sterilization process according to scheduled parameters. When a deviation in a specific one of the scheduled parameters occurs, the controller identifies those of the containers that will in response have a total lethality predicted to be delivered to them during the sterilization process that is less than a predefined target lethality.

Abstract: The present invention relates to a sausage producing device comprising a charging pipe for stuffing sausage skins and a length-dimensioning unit for controlled removal of the stuffed sausage skins.

Abstract: A freestanding cover for a food tray has a flange section and a support section extending downwardly from the flange section. The support section supports the cover independently of the tray, with the flange section positioned above the tray opening. The freestanding is inserted into a heated compartment in a food warming cabinet and is supported on a shelf mounted in the food warming cabinet. A retainer provided on the cover engages the shelf to prevent the cover from moving forward or backward. With the retainer so engaged, a tray containing previously cooked food portions may be inserted into and removed from a receiving space in the cover, leaving the cover inside of the compartment.

Abstract: A marinating apparatus for marinating food products to induce flavoring agents into food products. The marinating apparatus includes a housing with a marinating compartment that has motorized supports for supporting a perforated food tray that permits the user to raise and lower the food in and out of the marinade. A heating element for warming the food, along with the necessary controls for activating it. A vacuum pump for evacuating the air from the marinating compartment and the associated controls. A timer device for controlling the process.

Abstract: The invention relates to an apparatus in an infusor (1) for a liquid food product. The infusor (1) is of the type which includes an autoclave (2) with a conical bottom (3). The autoclave (2) has an inlet (4) for the product located in its upper region, with a device for dividing the product into small droplets (6). The infusor also has an outlet (10) for the product located in the lower region of the autoclave (2), as well as an inlet (11) for steam. The conical bottom (3) of the autoclave (2) is filled to the greater part by a conically shaped body (15). The remaining space (16) in the bottom (3) of the autoclave (2) consists of a buffer cell. The stay volume of the product, which consists of that product which stays in the space (16) up to a liquid level (19, 20) may be varied steplessly.

Abstract: The present invention is therefore directed to a method and apparatus for warming a stack of cheese slices. In accordance with the invention, the stack of cheese slices is positioned between and in juxtaposition with opposing generally planar electrodes, each of the electrodes having a surface area generally coextensive with that of the cheese stack. Next, a conductive material is interposed between each electrode and the cheese stack to reduce contact resistance. Once properly assembled, an electric current is passed between the electrodes, through both the conductive material and the cheese, thus warming the individual cheese slices through ohmic heating. In accordance with one embodiment of the invention, the conductive material is a moistened paper sheet.

Abstract: An apparatus for making cotton candy comprises a bowl and a motor with a spinner head mounted in the bowl and coupled to the motor for rotation about an axis. The spinner head comprises a perforated band which extends generally circumferentially around the spinner head to rotate with the spinner head for delivering molten sugar from the spinner head and into the bowl to make cotton candy. A film heater includes a film which is operable for generating heat when an electrical current is delivered thereto. The film heater is applied against a surface of the perforated band for heating the band and melting sugar proximate the perforated band to make cotton candy.

Abstract: An apparatus for preserving food products in a pulsed electric field comprises a treatment chamber having an inlet for food products to be treated and an outlet fortreated food products and has an effective area of flow having rounded corners. The treatment chamber further comprises at least one first electrode and at least one second electrode which are disposed in such a way that the field lines of the electric field run parallel to one another, as well as an energy source and a potential controller to control the potential on at least one first electrode and on at least one second electrode in order to generate a pulsed electric field, of such design that the electric field in the effective area of flow is constant.

Abstract: An egg roaster for roasting eggs using an electric heater is disclosed. An internal air circulator is provided in an insulation chamber in which is mounted guide shelves for egg loading and forcing circulation and diffusion of an internal air to evenly roast the eggs. An air discharge unit forceably discharges the internal air to prevent egg burning and dewing from moisture. An external air influx member administers the supply of external air.

Abstract: A catering apparatus for delivering heated food product is provided according to the invention. The catering apparatus includes a catering delivery rack, a cover covering at least a portion of the catering delivery rack, and at least one thermal transfer unit provided extending along at least one side of the catering delivery rack. The catering delivery rack includes a frame having a front side, a rear side, a right side, a left side, a top end, and a bottom end. The frame includes a plurality of shelves provided between the top end and the bottom end of the catering delivery rack, and a plurality of wheels provided for movement of the catering delivery rack. The cover covers at least a portion of the front side, the backside, the left side, and the right side of the catering delivery rack.