A food serving station which includes a thermally conductive collar with a thermal break to minimize heat transfer between the side walls of a food well and a metal work top, such that the thermal break minimizes unwanted heat transfer between those two parts and allows more effective and efficient heat transfer from the food wells to the food in the food pans. This heat transfer allows the level of the food in the food pans to be raised to the level of the work top while still maintaining compliance with the NSF temperature requirements and reducing energy use.
(1) Heated food wells for serving lines, salad bars and food counters; individually controlled hot food wells for serving lines, salad bars and food counters
Electric food warmers in the nature of heated food wells for serving lines, salad bars and food counters; Individually controlled electric food warmers in the nature of hot food wells for serving lines, salad bars and food counters
(1) Single tier hot shelves; single tier cold shelves; dual tier hot shelves; dual tier cold shelves; heated food display and serving units; refrigerated food supply and serving units
(1) Heated food wells for salad bars and food counters; refrigerated food wells for salad bars and food counters; combination hot and cold food wells for salad bars and food counters
heated food wells for salad bars and food counters; refrigerated food wells for salad bars and food counters; combination hot and cold food wells for salad bars and food counters
(1) Commercial foodservice system comprised of heating units and refrigeration units for preparing, serving and storing food featuring storage units for dishes, food trays and silverware
Commercial foodservice system comprised of heating units and refrigeration units for preparing, serving and storing food featuring storage units for dishes, food trays and silverware
14.
SMALL REFRIGERANT RECEIVER FOR USE WITH THERMOSTATIC EXPANSION VALVE REFRIGERATION SYSTEM
The present disclosure provides a refrigeration system comprising a receiver for use in applications where environmentally-friendly, typically flammable refrigerants are used. The receiver is sized so that it allows for the maximum amount of refrigerant to be used when regulatory concerns restrict the total amount. The present disclosure also provides a method for selecting the size of the receiver.
F25B 9/06 - Compression machines, plants or systems, in which the refrigerant is air or other gas of low boiling point using expanders
F25D 3/12 - Devices using other cold materialsDevices using cold-storage bodies using solidified gases, e.g. carbon-dioxide snow
F25D 3/14 - Devices using other cold materialsDevices using cold-storage bodies using solidified gases, e.g. carbon-dioxide snow portable, i.e. adapted to be carried personally
15.
Small refrigerant receiver for use with thermostatic expansion valve refrigeration system
The present disclosure provides a refrigeration system comprising a receiver for use in applications where environmentally-friendly, typically flammable refrigerants are used. The receiver is sized so that it allows for the maximum amount of refrigerant to be used when regulatory concerns restrict the total amount. The present disclosure also provides a method for selecting the size of the receiver.
refrigerator; freezer; refrigerated storage drawer and cabinet; food service counter for refrigerating, chilling and freezing foods; temperature controlled, refrigerated or heated mobile and stationary units for the storage and delivery of food products featuring heating, refrigerating, freezing, preparing and storing food; refrigeration equipment, namely, blast chillers; commercial food preparation, delivery and storage equipment, namely, modular counters for refrigerating, chilling, heating and warming food; refrigerated merchandise display cases, namely, self-service cases and service deli cases; refrigerated salad service units; custom fabricated refrigeration systems, comprised of modular refrigeration units used by supermarkets and convenience stores to store and display foods and beverage products; and parts and fittings for all the aforesaid goods food service counters, beverage service counters, cashier counter, work tables and tray and silverware stands; sneeze guards for protecting food in salad bars and food counters; and parts and fittings for all the aforesaid goods; furniture, namely, counters featuring self-leveling dispensers for trays, dishes, plates, bowls, cups, glasses and bread; and parts and fittings for all the aforesaid goods
The present disclosure provides a single piece sheet metal design incorporating two individual hem bend configurations forming the door/drawer front, a functional door/drawer handle, and a gasket protecting barrier. Because the front and handle are one integrated piece, there is nothing to be exposed to the dangers of a busy kitchen, and cleaning becomes much easier from a user maintenance standpoint.
The food pan assembly of the present disclosure includes a food pan with a well for storing food, and two separate heating pads for supplying heat to food that may be placed in the pan. The heating pads are connected to an exterior side of the pan on a bottom and side surfaces. This allows for improved flexibility in heating options over what is currently available. The heating pads can be independently powered and controlled, according to specific demands for the food to be heated.
A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray.
A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray.
A food holding cabinet having at least one heating chamber for holding at least one food tray therein, the cabinet comprising: a housing that defines the heating chamber and a heating chamber opening for access to the heating chamber, wherein the heating chamber comprises an top portion, front portion, a rear portion, and at least one tray location for receiving a food tray; a jet plate including a plurality of apertures, the jet plate is disposed between the heating chamber and an upper plenum, wherein the upper plenum is formed between an upper surface of the jet plate and a lower surface of the top portion of the heating chamber; and a blower positioned to provide heated gas into the upper plenum, wherein the gas exits the upper plenum through the apertures into the heating chamber such that it is direct substantially toward the food tray.
The disclosure shows a device and method for automating the cleaning/sanitizing of the water and ice making system on a blended ice machine. The method eliminates the need to disassemble the unit in order to gain system access points to introduce cleaning and or sanitizing solutions. The method also automates the sequence of events required to insure cleaning is done according to a proven method.
An ice portion control module is provided that includes an ice bin for storing ice having a base in the ice bin having one or more portion control compartments and one or more magnets associated with the one or more portion control compartments, the one or more portion control compartments having an interior volume to hold a predetermined portion of the ice, an actuator which moves the one or more portion control compartments between a fill position wherein the one or more portion control compartments holds the ice, and a dispense position wherein the predetermined portion of the ice is dispensed out of the one or more portion control compartments, and a sensor outside of the ice bin that detects the one or more magnets.
A product delivery mechanism for a beverage dispensing system that dispenses flavor/ingredients and ice into a serving cup for mixing and/or blending. The product delivery system includes a gas operated pump for moving the flavor/ingredients from a product source to a dispensing nozzle above the serving cup. A gas restrictor is connected to an exhaust port of the pump to regulate gas flow rate and product flow rate so as to prevent splashing at the cup while operating the pump well within its rated pressure limits.
The present disclosure provides an improved food preparation table. Cooled air is passed over the top of each food pan individually, preventing the food from spoiling at high ambient temperatures. The sides of the food pans are also cooled at the same time.
A pan guide for use in a food storage apparatus is provided. The pan guide has at least two levels for supporting food storage pans. The levels can be removable. This allows for easy movement of the food pans, to accommodate for temperature changes in the vicinity of the food storage apparatus. Dividers for separating the food pans are also provided, which can connect to the pan guide.
A storage system that has variable temperature includes one or more drawers. The one or more drawers are independently operable of one another. A heating and cooling system is in thermal communication with the one or more drawers. The heating and cooling system generates even air-flow around all sides of the one or more drawers for heating and/or cooling thereof.
A storage system that has variable temperature includes one or more drawers. The one or more drawers are independently operable of one another. A heating and cooling system is in thermal communication with the one or more drawers. The heating and cooling system generates even air-flow around all sides of the one or more drawers for heating and/or cooling thereof.
COMMERCIAL FOOD PREPARATION AND STORAGE EQUIPMENT COMPRISED OF CABINETS THAT PERFORM ONE OR MORE FUNCTIONS, NAMELY, REFRIGERATING, FREEZING, THAWING AND CHILLING FOOD
A temperature control system for maintaining a food product at an acceptable temperature having a pan with a thermally conductive wall, a first member surrounding the thermally conductive wall, and a channel being formed between the first member and the thermally conductive wall. The temperature control system has a fluid in the channel for contacting the pan at a first location and a refrigeration coil being connected to a portion of the thermally conductive wall for cooling the pan. The temperature control system further has a second member for surrounding a first portion of the thermally conductive wall. The second member and the fluid maximize heat transfer at a first portion of the thermally conductive wall. The second member minimizes heat transfer at a second location of the thermally conductive wall.
Commercial refrigerators for food storage; refrigerated food or beverage display cases; heated or cooled food service equipment, namely, stationary and mobile food service tables and salad service units
Commercial food service system comprised of heating units and refrigeration units for preparing,serving and storing food featuring storage units for dishes, food trays and silverware
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
16 - Paper, cardboard and goods made from these materials
17 - Rubber and plastic; packing and insulating materials
20 - Furniture and decorative products
Goods & Services
(1) Insulation and coatings for food service products namely, serving equipment namely food service equipment, refrigerators, storage drawers and cabinets.
(2) Protective scratch resistant and insulating coatings, namely acryonitrile butadiene styrene for use on food serving equipment, refrigerators, storage drawers and cabinets.
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
(1) Food serving devices to maintain the hot or cold temperature of the food being served, namely, thermal insulated containers and metal serving pans.
(1) Commercial food service system for preparing, serving and storing food with refrigeration and heating, storage units for dishes, food trays and silverware.
