Method of transferring heat to food articles

• US 4,278,697 A
• Filed: 12/05/1979
• Issued: 07/14/1981
• Est. Priority Date: 07/05/1978
• Status: Expired due to Term

• Current Assignee: Aftec, Inc.
• Original Assignee: Benno E. Liebermann
• Inventors: Liebermann, Benno E.
• Primary Examiner(s): Golian, Joseph M.
• Assistant Examiner(s): YEUNG, GEORGE CHAN PUI
• Application Number:
  US06/100,484
• Time in Patent Office: 587 Days
• Field of Search: 426/523, 426/520, 426/506, 426/509, 126/378, 126/261, 99/483, 99/474, 34/29, 34/50, 34/198
• US Class Current: 426/506
• CPC Class Codes: A47J 39/006 for either storing and preparing or for preparing food on serving trays, e.g. heating, thawing, preserving

Abstract

This invention provides a novel method of and an apparatus for transferring heat to food articles. Basically, the novel method of the present invention comprises: supporting food articles on support means located within a chamber; and forcing a heated liquid heat-transferring medium through means located adjacent to said support means. More specifically, one presently preferred form of the novel method of the present invention involves holding cooked meat food articles at a temperature above 140° F. and within a temperature range of ±5° F. for extended periods without objectionable growth of bacteria within the food articles and without quality deterioration of the food articles, which form a method comprises the steps of: storing cooked meat food articles in a chamber having closure means intended to be repeatedly and frequently opened and closed; supporting said cooked meat food articles on support means located within said chamber; forcing a heated liquid heat-transferring medium through radiator means located adjacent to and on opposite sides of said support means; and maintaining the humidity within said chamber above that of the atmosphere outside of said chamber. Basically, the novel apparatus of the present invention comprises: a chamber; support means for supporting food articles within said chamber; reservoir means for containing a liquid heat-transferring medium; heater means for heating the liquid medium contained in said reservoir means; radiator means located adjacent to said support means; hollow conduit means fluid-connecting said reservoir means and said radiator means; means fluid-connected to said reservoir means and to said radiator means through said hollow conduit means for circulating the liquid medium between said reservoir means and said radiator means; and control means connected to said heater means for controlling to within ±5° F. the desired temperature to which the liquid medium is to be heated and maintained by said heater means.

Claims

1. A method of transferring heat to food articles comprising:

(a) supporting food articles on support means located within a chamber;

(b) mechanically forcing circulation of heated liquid water through radiator means at a flow rate of approximately one gallon per minute 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 controlling 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 ±

5°

F. of a desired temperature by directly heating said liquid water with heater means located within said sump means.

2. A method of transferring heat to food articles comprising:

(a) supporting food articles on support means located within a chamber;

(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 controlling 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 ±

5°

F. of a desired temperature by directly heating said liquid water with heater means located within said sump means.

3. The invention of claim 2, wherein said heated liquid water is circulated under pressure between said sump means and said radiator means through said hollow conduit means fluid-connecting said sump means and said radiator means by pump means that are fluid-connecting to said sump mean and said radiator means through said hollow conduit means.