Food warming apparatus and method

• US 7,227,102 B2
• Filed: 07/01/2003
• Issued: 06/05/2007
• Est. Priority Date: 07/10/2002
• Status: Expired due to Fees

• Current Assignee: Duke Manufacturing Company
• Original Assignee: Duke Manufacturing Company
• Inventors: Shei, Steven M.
• Primary Examiner(s): PELHAM, JOSEPH MOORE
• Application Number:
  US10/611,295
• Publication Number:
  US 20040020915A1
• Time in Patent Office: 1,435 Days
• Field of Search: 219/394, 219/400, 219/411, 219/412, 219/414, 219/492, 219/493, 994/78, 994/83, 994/74, 994/76
• US Class Current: 219/394
• 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: F24C 7/06 Arrangement or mounting of electric heating elements
• CPC Class Codes: F24C 7/087 of electric circuits regulating heat

Abstract

An oven for transferring heat to food in trays and a method for using the oven. The oven includes a cabinet with partitions dividing the interior into a plurality of separate, thermally isolated holding compartments each adapted for removably receiving a tray of food. Heat sources above the tray emit radiant heat to warm the food in the trays. A control mechanism controls the duration of the total hold time for the food having a duration of heated holding time during which a respective heat source is activated. The oven also includes a forced air mechanism under the control of the control mechanism for delivering forced air into the compartments. The heat sources are activated and deactivated during successive duty cycles to thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time.

Claims

1. In combination with a plurality of trays for holding pre-cooked food having been previously cooked in a cooking appliance, each tray having a bottom wall and side and end walls extending up from the bottom wall to an upper rim defining an open top of the tray, a food holding oven for holding pre-cooked food at a selected food holding temperature, said food holding oven comprising:

a cabinet having an interior;

partitions in the cabinet dividing said interior into a plurality of separate, thermally isolated holding compartments each being sized for removably receiving only one tray of said plurality of trays;

a plurality of heat sources in said compartments above said trays adapted for activation to emit radiant heat to the food in the trays to warm the food; and

a control mechanism for controlling operation of the heat sources independent of one another whereby the food holding temperature in each compartment may be independently controlled.

2. A combination as set forth in claim 1 wherein said control mechanism comprises a timer control for setting a duration of holding time for each compartment independent of the other compartments, said duration of holding time comprising at least a duration of heated holding time during which a respective heat source is activated.

3. A combination as set forth in claim 2 wherein said duration of holding time comprises the sum of said duration of heated holding time and a duration of non-heated holding time during which a respective heat source is not activated.

4. A combination as set forth in claim 1 wherein said control mechanism is operable to activate and deactivate at least one of said heat sources during successive duty cycles thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time, each duty cycle comprising a heating interval followed by a non-heating interval.

5. A combination as set forth in claim 4 wherein said control mechanism comprises a duty-cycle control for controlling the length of the heating interval of a duty cycle.

6. A combination as set forth in claim 4 wherein said control mechanism comprises a temperature control for selecting the holding temperature in each compartment.

7. A combination as set forth in claim 6 wherein said control mechanism is operable to deactivate the heat source in at least one compartment while the temperature of the food in said compartment cools down to said selected holding temperature during a duration of non-heated holding time, and for then activating and deactivating the heat source in said at least one compartment during said successive duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

8. A combination as set forth in claim 7 further comprising a forced air mechanism for delivering cooling air into the compartments, said control mechanism being operable to activate the forced air mechanism during said duration of non-heating holding time.

9. A combination as set forth in claim 7 wherein said control mechanism comprises a timer control for setting a duration of holding time for each compartment independent of the other compartments, said duration of holding time comprising at least a duration of heated holding time during which a respective heat source is activated.

10. A combination as set forth in claim 9 wherein said timer control is operable for setting a duration of holding time comprising the sum of said duration of non-heated holding time and said duration of said heated holding time.

11. A combination as set forth in claim 6 wherein said control mechanism is operable to activate the heat source in at least one compartment to raise the temperature in the compartment to said selected holding temperature during a duration of rethermalizing holding time, and for then activating and de-activating the heat source in said at least one compartment during said successive duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

12. A combination as set forth in claim 11 wherein said control mechanism comprises a timer control for setting a duration of holding time comprising at least said duration of holding time comprising at least a duration of heated holding time during which a respective heat source is activated.

13. A combination as set forth in claim 12 wherein said timer control is operable for setting a duration of holding time comprising the sum of said duration of rethermalizing holding time and said duration of said heated holding time.

14. A combination as set forth in claim 1 further comprising a forced air mechanism under the control of said control mechanism for delivering forced air into the compartments.

15. A combination as set forth in claim 14 wherein said forced air mechanism comprises lower air ducting for conveying forced air into the compartments at locations below the trays in the compartments.

16. A combination as set forth in claim 15 wherein said forced air mechanism comprises upper air ducting for conveying forced air out of the compartments at locations above the trays in the compartments.

17. A combination as set forth in claim 16 wherein said forced air mechanism further comprises a fan system operable in a first mode to circulate air in one direction along a flow path comprising said lower air ducting, said compartments and said upper air ducting, and in a second mode to circulate air in an opposite direction along said flow path.

18. A combination as set forth in claim 17 further comprising heat sources positioned in at least one of said upper and lower air ducting for heating air flowing along said flow path.

19. A combination as set forth in claim 18 wherein said control mechanism further comprises temperature sensors in the compartments for sensing the temperatures in the compartments, said control mechanism being operable in response to signals from said temperature sensors to control the operation of said fan system.

20. A combination as set forth in claim 19 wherein said trays have holes therein for allowing forced air entering the compartments to flow through the holes and thereby remove moisture from the food therein.

21. A combination as set forth in claim 1 wherein said partitions prevent the transfer of food flavors between the compartments.

22. A combination as set forth in claim 1 wherein said control mechanism is operable to control operation of each heat source to deliver heat to the food in a respective tray to warm the food to a selected holding temperature, and then to vary the amount of heat delivered to the food to hold the food at said selected holding temperature.

23. A combination as set forth in claim 22 wherein said control mechanism comprises an operator input device for selecting a type of food to be placed in said compartment, and wherein said control mechanism is programmed for operating the heat source according to a predetermined protocol depending on the type of food selected.

24. A combination as set forth in claim 1 wherein said control mechanism is programmed to operate said heat source according to a predetermined protocol to vary said heat delivered to said food depending on the type of food placed in the compartment.

25. A combination as set forth in claim 1 wherein said control mechanism comprises an operator input device for selecting a type of food placed in a respective compartment, and wherein said control mechanism is programmed to operate a respective heat source to heat the food in said respective compartment to a preselected holding temperature, and then to hold the food at said preselected holding temperature.

26. A combination as set forth in claim 25 wherein said control mechanism is responsive to said operator input device to operate the heat source to hold the food at said preselected holding temperature for a preselected holding duration.

27. A combination set forth in claim 1 wherein said control mechanism comprises an operator input device for selecting a type of food to be placed in said compartment, and wherein said control mechanism operates said heat sources in successive time-based duty cycles according to a predetermined protocol depending on the type of food selected.

28. A combination set forth in claim 27 wherein said control mechanism operates said heat sources according to a predetermined protocol to vary said heating interval and said non-heating interval based on the type of food placed in a respective compartment.

29. A combination as set forth in claim 27 wherein each duty cycle comprises a time-base defined by the total time for the heating interval and the non-heating interval, said control mechanism comprising an operator input device for selecting said time-base.

30. A combination as set forth in claim 27 wherein each duty cycle comprises a time-base defined by the total time for the heating interval and the non-heating interval, said time-based being preset according to a type of food placed in the holding oven.

31. A method of controlling the operation of a food holding oven, said oven comprising a cabinet, a plurality of separate, thermally isolated holding compartments in the cabinet, each compartment being adapted for removably receiving a tray for containing pre-cooked food having been previously cooked in a cooking appliance, and a heat source above a respective tray for emitting radiant heat to the food in the tray to warm the food, said method comprising activating and deactivating each heat source during successive time-based duty cycles thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time, each duty cycle comprising a predetermined heating interval during which the heat source is activated followed by a predetermined non-heating interval during which the heat source is deactivated.

32. A method as set forth in claim 31 further comprising varying the length of the heating interval of a duty cycle.

33. A method as set forth in claim 31 further comprising maintaining at least two compartments at different selected holding temperatures.

34. A method as set forth in claim 31 further comprising placing a tray containing food at a temperature above said selected holding temperature into a respective compartment, deactivating the heat source in the compartment while the food in the compartment cools down during a duration of non-heated holding time, and then activating and deactivating the heat source in said at least one compartment during said successive duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

35. A method as set forth in claim 34 further comprising delivering cooling air into the compartments during said duration of non-heating holding time.

36. A method as set forth in claim 34 further comprising placing a tray containing food at a temperature below said selected holding temperature into a respective compartment, activating the heat source in the compartment to raise the temperature in the compartment to said selected holding temperature during a duration of rethermalizing holding time, and then activating and deactivating the heat source in said at least one compartment during said successive duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

37. A method as set forth in claim 31 further comprising setting a duration of holding time for each compartment independent of the other compartments, said duration of holding time comprising at least a duration of heated holding time during which a respective heat source is activated.

38. A method as set forth in claim 37 wherein said duration of holding time comprises the sum of said duration of heated holding time and a duration of non-heated holding time during which a respective heat source is not activated.

39. A method as set forth in claim 31 further comprising conveying convective heating air into the compartments.

40. A method as set forth in claim 39 further comprising conveying said convective heating air into the compartments at locations below the trays for flow in a generally upward direction toward said trays.

41. A method as set forth in claim 39 further comprising conveying said convective heating air into the compartments at locations above the trays for flow in a generally downward direction toward said trays.

42. A method as set forth in claim 39 further comprising circulating heating air through the compartments in one direction and then reversing the direction of air flow to circulate heating air through the compartments in a different direction.

43. A method as set forth in claim 31 further comprising varying the vertical position of at least one tray in a respective compartment.

44. A method as set forth in claim 31 wherein the food is placed in the compartment at a temperature less than ambient temperature, and wherein said method further comprising activating the heat source to deliver heat to the food until the food reaches said selected holding temperature, and then varying the amount of heat delivered to the food to maintain the food at said selected holding temperature.

45. A method as set forth in claim 44 wherein said method further comprising programming said oven to heat the food in each compartment to a selected holding temperature which varies depending to the type of food placed in the compartment.

46. A method as set forth in claim 31 wherein each duty cycle has the same heating interval and the same non-heating interval.

47. A method as set forth in claim 31 further comprising programming said oven to operate said heat source according to a predetermined protocol to vary said heating interval and said non-heating interval based on the type of food placed in a respective compartment.

48. A method as set forth in claim 31 wherein each duty cycle comprises a time-base defined by the total time for the heating interval and the non-heating interval, said method further comprises selecting said time-base.

49. A method as set forth in claim 31 wherein each duty cycle comprises a time-base defined by the total time for the heating interval and the non-heating interval, said method further comprising programming said oven to operate according to a preset time-base according to a type of food placed in the oven.

50. A method of controlling the operation of a food holding oven, said oven comprising a cabinet, a plurality of separate, thermally isolated holding compartments in the cabinet, a plurality of trays for containing pre-cooked food having been previously cooked in a cooking appliance, each compartment being sized for removably receiving only one tray per compartment, and heat sources above respective trays adapted for activation to emit radiant heat to the food in the trays to warm the food, said method comprising:

placing at least one tray of said plurality of trays in the oven such that only one tray is received in a respective compartment;

setting a selected holding temperature for each compartment;

setting a duration of holding time for each compartment, said duration of holding time comprising a duration of heated holding time; and

activating each heat source during a respective duration of heated holding time thereby to maintain the food in a respective compartment at said selected holding temperature.

51. A method as set forth in claim 50 wherein said duration of holding time comprises the sum of said duration of heated holding time and a duration of non-heated holding time during which a respective heat source is not activated.

52. A method as set forth in claim 50 further comprising placing a tray containing food at a temperature above said selected holding temperature into a respective compartment, deactivating the heat source in the compartment while the temperature in the compartment cools down to said selected holding temperature during a duration of non-heated holding time, and then activating and deactivating the heat source in said at least one compartment during successive duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

53. A method as set forth in claim 52 further comprising delivering cooling air into the compartments during said duration of non-heating holding time.

54. A method as set forth in claim 53 further comprising placing a tray containing food at a temperature below said selected holding temperature into a respective compartment, activating the heat source in the compartment to raise the temperature in the compartment to said selected holding temperature during a duration of rethermalizing holding time, and then activating and deactivating the heat source in said at least one compartment during said successive duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

55. A method as set forth in claim 50 wherein the food is placed in the compartment at a temperature less than ambient temperature, and wherein said method further comprises activating the heat source to deliver heat to the food until the food reaches said selected holding temperature, and then varying the amount of heat delivered to the food to maintain the food at said selected holding temperature.

56. A method as set forth in claim 55 wherein said method further comprising programming said oven to heat the food in each compartment to a selected holding temperature which varies depending to the type of food placed in the compartment.

57. In combination with a plurality of trays for holding warm food, each tray having a bottom wall and side and end walls extending up from the bottom wall to an upper rim defining an open top of the tray, an oven for transferring heat to food in the trays, said oven comprising:

a cabinet having an interior divided into a plurality of separate holding compartments each being sized for removably recieving only one tray of said plurality of trays;

a plurality of covers covering the open tops of the trays, each cover having a metallic portion overlying the top of a respective tray;

a source for heating the metallic portion of each cover whereby the metallic portion is adapted to emit radiant heat to the food in the respective tray to warm the food in the tray; and

one or more openings in at least some of the covers for venting moisture from each tray having such a cover.

58. A combination as set forth in claim 57 wherein one or more of said covers are in sealing contact with the rims of respective trays.

59. A combination as set forth in claim 57 wherein one or more of said covers are spaced above the rims of respective trays by a distance no greater than one inch.

60. A combination as set forth in claim 57 wherein one or more of said covers are spaced above the rims of respective trays by a distance no greater than about 0.40 in.

61. A combination as set forth in claim 57 wherein said source comprises one or more electric heating elements located over said covers.

62. A combination as set forth in claim 61 wherein each heating element is enclosed in a housing affixed to an interior surface of the cabinet.

63. A combination as set forth in claim 57 wherein said source is spaced above each cover a distance less than 2.0 inches.

64. A combination as set forth in claim 57 wherein said source is spaced above each cover a distance less than 1.0 inches.

65. A combination as set forth in claim 57 further comprising a plurality of tray-receiving members in said cabinet, each being sized and configured for holding a single tray.

66. A combination as set forth in claim 65 wherein said tray-receiving members are heat sinks each having a bottom wall and side walls extending up from the bottom wall for receiving a tray therebetween.

67. A combination as set forth in claim 57 wherein the combined areas of said one or more openings in a cover is less than 25% of the area of the open top of the tray it is covering.

68. A combination as set forth in claim 57 wherein the combined areas of said one or more openings in a cover is less than 5% of the area of the open top of the tray it is covering.

69. In combination with a plurality of trays for holding warm food, each tray having a bottom wall and side and end walls extending up from the bottom wall to an upper rim defining an open top of the tray, at least some of said trays having at least one vent hole opening for venting moisture from the tray, an oven for transferring heat to food in the trays, said oven comprising:

a cabinet having an interior;

partitions in the cabinet dividing said interior into a plurality of separate, thermally isolated holding compartments each adapted for removably receiving a tray of said plurality of trays;

a plurality of heat sources in said compartments above said trays adapted for activation to emit radiant heat to the food in the trays to warm the food; and

a control mechanism for controlling operation of the heat sources independent of one another whereby the temperature in each compartment may be independently controlled.

70. A method of controlling the operation of an oven, said oven comprising a cabinet, a plurality of separate, thermally isolated holding compartments in the cabinet, each compartment being adapted for removably receiving a tray for containing food, and heat sources above respective trays adapted for activation to emit radiant heat to the food in the trays to warm the food, said method comprising:

setting a selected holding temperature for each compartment;

setting a duration of holding time for each compartment, said duration of holding time comprising a duration of heated holding time;

activating each heat source during a respective duration of heated holding time thereby to maintain the food in a respective compartment at said selected holding temperature;

placing a tray containing food at a temperature above said selected holding temperature into a respective compartment;

deactivating the heat source in the compartment while the temperature in the compartment cools down to said selected holding temperature during a duration of non-heated holding time; and

activating and deactivating the heat source in said at least one compartment during successive duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

71. A food holding oven for holding pre-cooked food at a selected food holding temperature, said food holding oven comprising:

a cabinet having a front, a rear, and an interior space;

a plurality of separate, thermally isolated holding compartments in the interior space of the cabinet for receiving trays for holding the pre-cooked food, each compartment being adapted for receiving one tray per compartment;

each compartment having an open front end at the front of the cabinet for placement of a respective tray in the compartment and removal of said tray from the compartment;

the cabinet having a first row of compartments and a second row of compartments, the first row being arranged above the second row;

a plurality of heat sources in said compartments above said trays adapted for activation to emit radiant heat to the food in the trays to warm the food; and

a control mechanism for controlling operation of the heat sources independent of one another whereby the food holding temperature in each compartment may be independently controlled.

72. A food holding oven as set forth in claim 71 wherein each compartment has an open back end at the rear of the cabinet for placement of a respective tray in the compartment and removal of said tray from the compartment.

73. A food holding oven as set forth in claim 71 wherein the front ends of said compartments are doorless and remain open during a heating operation.

74. A food holding oven as set forth in claim 71 wherein said control mechanism is operable to control operation of each heat source to deliver heat to the food in a respective tray to warm the food to a selected holding temperature, and then to vary the amount of heat delivered to the food to hold the food at said selected holding temperature.

75. A food holding oven as set forth in claim 71 wherein said control mechanism is programmed to operate said heat source according to a predetermined protocol to vary said heat delivered to said food depending on the type of food placed in the compartment.

76. A food holding oven as set forth in claim 71 wherein said control mechanism comprises an operator input device for selecting a type of food placed in a respective compartment, and wherein said control mechanism is programmed to operate a respective heat source to heat the food in said respective compartment to a preselected holding temperature and to hold the food at said preselected holding temperature.

77. The food holding oven as set forth in claim 71 wherein said cabinet has a top, bottom and opposite sides, the cabinet being sized such that the distance between the opposite sides is greater than the distance between the top and bottom of the cabinet.

78. A food holding oven for holding pre-cooked food at a selected food holding temperature, said food holding oven comprising:

a cabinet having a front, a rear, and an interior space;

a plurality of separate, thermally isolated holding compartments in the interior space of the cabinet for receiving trays for holding the pre-cooked food;

a plurality of heat sources in said compartments above said trays adapted for activation to emit radiant heat to the food in the trays to warm the food; and

a control mechanism for controlling operation of the heat sources independent of one another whereby the food holding temperature in each compartment may be independently controlled, the control mechanism being operable to activate and deactivate at least one of said heat sources during time-based duty cycles thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time, each duty cycle comprising a predetermined heating interval during which the heat source is activated followed by a predetermined non-heating interval during which the heat source is not activated, said control mechanism comprising a control for setting said heating interval and said non-heating interval for each duty cycle.

79. A food holding oven as set forth in claim 78 wherein said control mechanism comprises an operator input device for selecting a type of food to be placed in said compartment, and wherein said control mechanism operates said heat sources in successive duty cycles according to a predetermined protocol depending on the type of food selected.

80. A food holding oven as set forth in claim 79 wherein said control mechanism sets the heating interval and non-heating interval based on the type of food selected.

81. A food holding oven as set forth in claim 78 wherein each duty cycle comprises a time-base defined by the total time for the heating interval and the non-heating interval, said control mechanism comprising an operator input device for selecting said time-base.

82. A food holding oven as set forth in claim 78 wherein each duty cycle comprises a time-base defined by the total time for the heating interval and the non-heating interval, said time-base being preset according to a type of food placed in the holding oven.

83. In combination with a plurality of trays for holding pre-cooked food having been previously cooked in a cooking appliance, each tray having a bottom wall and side and end walls extending up from the bottom wall to an upper rim defining an open top of the tray, a food holding oven for holding pre-cooked food at a selected food holding temperature, said food holding oven comprising:

a cabinet having an interior;

partitions in the cabinet dividing said interior into a plurality of separate holding compartments each sized for removably receiving only one tray of said plurality of trays;

a plurality of heat sources in said compartments above said trays adapted for activation to emit radiant heat to the food in the trays to warm the food; and

a control mechanism for controlling operation of the heat sources independent of one another whereby the food holding temperature in each compartment may be independently controlled.

84. A combination as set forth in claim 83 wherein said control mechanism is operable to control operation of each heat source to deliver heat to the food in a respective tray to warm the food to a selected holding temperature, and then to vary the amount of heat delivered to the food to hold the food at said selected holding temperature.

85. A combination as set forth in claim 84 wherein said control mechanism is programmed to operate said heat source according to a predetermined protocol to vary said heat delivered to said food depending on the type of food placed in the compartment.

86. A combination as set forth in claim 83 wherein said control mechanism is adapted to operate said heat sources in time-based duty cycles thereby to maintain the food in each compartment at a selected holding temperature for a duration of heated holding time.

87. A combination set forth in claim 86 wherein said control mechanism comprises an operator input device for selecting a type of food to be placed in said compartment, and wherein said control mechanism operates said heat sources in said successive duty cycles according to a predetermined protocol depending on the type of food selected.

88. A method of controlling the operation of a food holding oven, said oven comprising a cabinet, a plurality of separate holding compartments in the cabinet, each compartment being adapted for removably receiving a tray for containing pre-cooked food having been previously cooked in a cooking appliance, and a heat source above a respective tray for emitting radiant heat to the food in the tray to warm the food, said method comprising activating and deactivating each heat source during successive time-based duty cycles thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time, each duty cycle comprising a predetermined heating interval during which the heat source is activated followed by a predetermined non-heating interval during which the heat source is deactivated.

89. A method of controlling the operation of a food holding oven, said oven comprising a cabinet, a plurality of separate holding compartments in the cabinet, a plurality of trays for containing pre-cooked food having been previously cooked in a cooking appliance, each compartment being sized for removably receiving only one tray per compartment, and heat sources above respective trays adapted for activation to emit radiant heat to the food in the trays to warm the food, said method comprising:

placing at least one tray of said plurality of trays in the oven such that only one tray is received in a respective compartment;

setting a selected holding temperature for each compartment;

setting a duration of holding time for each compartment, said duration of holding time comprising a duration of heated holding time; and

activating each heat source during a respective duration of heated holding time thereby to maintain the food in a respective compartment at said selected holding temperature.

90. A method of controlling the operation of an oven, said oven comprising a cabinet, a plurality of separate holding compartments in the cabinet, each compartment being adapted for removably receiving a tray for containing food, and heat sources above respective trays adapted for activation to emit radiant heat to the food in the trays to warm the food, said method comprising:

setting a selected holding temperature for each compartment;

setting a duration of holding time for each compartment, said duration of holding time comprising a duration of heated holding time;

activating each heat source during a respective duration of heated holding time thereby to maintain the food in a respective compartment at said selected holding temperature;

placing a tray containing food at a temperature above said selected holding temperature into a respective compartment;

deactivating the heat source in the compartment while the temperature in the compartment cools down to said selected holding temperature during a duration of non-heated holding time; and

activating and deactivating the heat source in said at least one compartment during successive time-based duty cycles thereby to maintain the food in the compartment at said selected holding temperature for said duration of heated holding time.

91. A food holding oven for holding pre-cooked food at a selected food holding temperature, said food holding oven comprising:

a cabinet having a front, a rear, and an interior space;

a plurality of separate holding compartments in the interior space of the cabinet for receiving trays for holding the pre-cooked food, each compartment being adapted for receiving one tray per compartment;

each compartment having an open front end at the front of the cabinet for placement of a respective tray in the compartment and removal of said tray from the compartment;

the cabinet having a first row of compartments and a second row of compartments, the first row being arranged above the second row;

a plurality of heat sources in said compartments above said trays adapted for activation to emit radiant heat to the food in the trays to warm the food; and

a control mechanism for controlling operation of the heat sources independent of one another whereby the food holding temperature in each compartment may be independently controlled.

92. A food holding oven for holding pre-cooked food at a selected food holding temperature, said food holding oven comprising:

a cabinet having a front, a rear, and an interior space;

a plurality of separate holding compartments in the interior space of the cabinet for receiving trays for holding the pre-cooked food;

a plurality of heat sources in said compartments above said trays adapted for activation to emit radiant heat to the food in the trays to warm the food; and

a control mechanism for controlling operation of the heat sources independent of one another whereby the food holding temperature in each compartment may be independently controlled, the control mechanism being operable to activate and deactivate at least one of said heat sources during time-based duty cycles thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time, each duty cycle comprising a predetermined heating interval during which the heat source is activated followed by a predetermined non-heating interval during which the heat source is not activated, said control mechanism comprising a control for setting said heating interval and said non-heating interval for each duty cycle.