Heat retentive server for induction heating

• US 5,603,858 A
• Filed: 06/02/1995
• Issued: 02/18/1997
• Est. Priority Date: 06/02/1995
• Status: Expired due to Term

• Current Assignee: Aladdin Temp-Rite LLC (International Corporate Activities SA)
• Original Assignee: Aladdin Synergetics, Inc.
• Inventors: Fox, Ray R., Wyatt, W. Burk
• Primary Examiner(s): Leung, Philip H.
• Application Number:
  US08/458,296
• Time in Patent Office: 627 Days
• Field of Search: 219/622, 219/620, 219/621, 219/623, 219/647, 219/649, 126/246, 126/375, 99/DIG. 14, 99/451, 426/237, 426/241, 426/243
• US Class Current: 219/620
• CPC Class Codes: A47J 39/006 for either storing and preparing or for preparing food on serving trays, e.g. heating, thawing, preserving
• CPC Class Codes: H05B 6/12 Cooking devices
• CPC Class Codes: Y10S 99/14 Induction heating

Abstract

A heat retentive server adapted to be inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

Claims

1. A method of mass serving food to a given number of consumers to be served a meal, the method comprising:

A. subjecting a single heat retentive server comprising a heat storage member susceptible to electrical induction heating, and an outer peripheral member, to an electromagnetic field sufficient to inductively heat said heat storage member to a temperature sufficient to maintain hot food, placed in the heated heat retentive server, hot;

B. placing a quantity of heated food on the heated heat retentive server of A;

C. repeating A and B a number of times to provide a plurality of heated servers, said number of times substantially relating to said number of consumers to be served a meal;

D. serving said heated heat retentive servers to said consumers from said plurality of heated servers.

2. The method of claim 1, further comprising a holding period prior to D.

3. The method of claim 2, wherein said holding period is conducted for a period of from about 5 to about 75 minutes.

4. The method of claim 1, wherein A is conducted for a period of from about 5 to about 15 seconds.

5. The method of claim 4, wherein A is conducted for a period of from about 8 to about 12 seconds.

6. The method of claim 5, wherein A is initiated by placing said heat retentive server on an induction heater, and activating induction heating in response to placing said heat retentive server on said induction heater.

7. The method of claim 1, wherein said heat retentive server further comprises heat insulation constructed and arranged with respect to said heat storage member so that heat is caused to primarily flow upwardly from said heat storage member.

8. The method of claim 1, wherein B comprises placing a quantity of heated food in a dish on the heated heat retentive server.

9. The method of claim 8, further comprising a holding period prior to D.

10. The method of claim 9, wherein said holding period is conducted for a period of from about 5 to about 75 minutes.

11. The method of claim 8, wherein A is conducted for a period of from about 5 to about 15 seconds.

12. The method of claim 11, wherein A is conducted for a period of from about 8 to about 12 seconds.

13. The method of claim 8, wherein A is initiated by placing said heat retentive server on an induction heater, and activating induction heating in response to placing said heat retentive server on said induction heater.

14. The method of claim 13, wherein said heat retentive server further comprises heat insulation constructed and arranged with respect to said heat storage member so that heat is caused to flow primarily upwardly from said heat storage member.

15. A method of serving food in mass production fashion, the method comprising:

A. rapidly heating a single heat retentive server, said single heat retentive server comprising a heat storage member susceptible to electrical induction heating and an outer peripheral member, by subjecting said heat retentive server to an electromagnetic field sufficient to inductively heat said heat storage member to a temperature of at least about 300°

F.;

B. sequentially thereafter placing a quantity of food on said single heat retentive server;

C. repeating A and B sequentially for successive heat retentive servers; and

,

D. providing said food to a plurality of consumers.

16. The method of claim 15, wherein said temperature is at least about 310°

F., without subjecting the remaining components of the heat retentive server to undue thermal stress.

17. The method of claim 16, wherein said temperature is at least about 325°

F., without subjecting the remaining components of the heat retentive server to undue thermal stress.

18. The method of claim 15, wherein A is conducted for a period of from about 5 to about 15 seconds.

19. The method of claim 18, wherein said period is from about 8 to about 12 seconds.

20. The method of claim 15, further comprising a holding period prior to D and wherein said food placed on said server of B is hot food.

21. The method of claim 20, wherein said holding period is from about 5 to about 75 minutes.

22. The method of claim 15, wherein the induction heating is initiated by placing said heat retentive server on an induction heater, and activating induction heating in response to placing said heat retentive server on said induction heater.

23. The method of claim 15, wherein said food is placed on a dish prior to being placed on said heat retentive server.

24. The method of claim 15, wherein D comprises providing food to a plurality of consumers.