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Apparatus for transferring heat to food articles

  • US 4,224,862 A
  • Filed: 09/22/1977
  • Issued: 09/30/1980
  • Est. Priority Date: 09/22/1977
  • Status: Expired due to Term
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Assignment
First Claim
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1. Apparatus for transferring heat to food articles contained within a chamber without subjecting those food articles to a temperature exceeding 212°

  • F. while maintaining the humidity within the chamber above that of the atmosphere outside of the chamber, comprising;

    (a) a chamber having vent means between it and the atmosphere outside thereof that are intended to be opened and closed;

    (b) a plurality of vertically spaced support means located in the upper portion of said chamber for supporting food articles within said chamber, said food support means being made of a heat conductive material;

    (c) radiator means located in the upper portion of said chamber adjacent to and on opposite sides of each of said load support means;

    (d) sump means located in the lower portion of said chamber for containing liquid water;

    (e) heater means located within said sump means;

    (f) control means connected to said heater means for controlling the desired temperature to which the liquid water is to be heated and maintained by said heater means, with said temperature not to exceed 212°

    F.;

    (g) means for regulating the amount of liquid water that is contained within said sump means;

    (h) hollow conduit means fluid-connecting said sump means and each of said radiator means and having a return conduit to said sump means to form a closed-loop transfer means;

    (i) pump means fluid-connected to said sump means and to said radiator means through said hollow conduit means for circulating the heated liquid water between said sump means and said radiator means and also returning the same to said sump means via said hollow conduit means such that hot water is continuously circulated through said chamber for heating food supported by said food support means; and

    (j) said sump means having an opening fluid-connected to said chamber through which water vapor produced therein can be first transferred from said sump means to said chamber and subsequently discharged from said chamber to the atmosphere outside of said chamber by operation of means for controlling flow through said opening between said sump means and said chamber and of said vent means, said means for controlling flow through said opening comprising a set of interlinked louvers pivotally connected across said opening and an operating lever connected to said louvers to adjustably vary the position of said louvers and thereby the opening between a variety of positions ranging between a minimum closure and a maximum closure of said opening, for regulating the amount of water vapor that passes upwardly by convection through said opening into said chamber for contact with said food articles.

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