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Method of transferring heat to food articles

  • US 4,210,675 A
  • Filed: 07/05/1978
  • Issued: 07/01/1980
  • Est. Priority Date: 09/22/1977
  • Status: Expired due to Term
First Claim
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1. A method of holding cooked meat food products at a temperature above 140°

  • F. and within a range of ±



    F. within a chamber while the closure means of said chamber are repeatedly and frequently opened and closed, which method comprises;

    (a) supporting cooked meat food articles on support means located within a chamber having closure means intended to be repeatedly and frequently opened and closed;

    (b) mechanically forcing circulation of heated liquid water through radiator means for transferring heat to the food articles, said radiator means being located in the upper portion of said chamber adjacent to and on opposite sides of said support means and being fluid-connected via hollow conduit means to sump means for containing said liquid water that are located in the lower portion of said chamber beneath said support means such that said liquid water is both withdrawn from and returned to said sump means by said circulation thereof, with the water being heated in said sump means;

    (c) maintaining the humidity within said chamber above that of the atmosphere outside of said chamber by heating the water so as to produce water vapor in said sump and controlling the amount of water vapor that is first transferred from said sump means to said chamber and, subsequently, vented from said chamber to the atmosphere by operation of means for controling flow through an opening that is provided between said sump means and said chamber and by operation of vent means provided for said chamber; and

    (d) maintaining said heated liquid water at a temperature of within ±



    F. of a desired temperature that is greater than 140°

    F. by directly heating said liquid water with heater means located within said sump means.

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