Food service apparatus and methods

• US 7,446,282 B2
• Filed: 07/25/2006
• Issued: 11/04/2008
• Est. Priority Date: 07/25/2006
• Status: Expired due to Fees

• Current Assignee: Duke Manufacturing Company
• Original Assignee: Duke Manufacturing Company
• Inventors: Shei, Steven M., Henk, Timo
• Primary Examiner(s): FUQUA, SHAWNTINA T
• Application Number:
  US11/459,752
• Publication Number:
  US 20080023462A1
• Time in Patent Office: 833 Days
• Field of Search: 219/391, 219/400, 219411- 12, 219/414, 219492- 3, 994/74, 994/76, 994/78, 994/83
• US Class Current: 219/391
• 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 7/087 of electric circuits regulating heat

Abstract

In general, this invention involves various improvements relating to food service apparatus, including an energy-compensation feature to compensate for the transfer of heat from one food-holding compartment to another food-holding compartment, and an energy-limit feature for preventing overheating of the apparatus in the event it is incorrectly programmed by an operator, for example.

Claims

1. Apparatus for heating food, said apparatus comprising:

a first compartment into which food is adapted to be placed;

a first heat source in the first compartment for delivering heat to food in the first compartment;

a second compartment adjacent the first compartment into which food is adapted to be placed;

a second heat source in the second compartment for delivering heat to food in the second compartment; and

a control system for controlling the operation of said first and second heat sources, said control system being programmed to operate the first heat source to vary the amount of heat delivered in the first compartment by the first heat source as a function of the amount of heat delivered in the second compartment by the second heat source.

2. Apparatus as set forth in claim 1 wherein said first compartment is located above the second compartment.

3. Apparatus as set forth in claim 2 wherein said control system is programmed to operate the first heat source to decrease the amount of heat delivered by said first heat source as the amount of heat delivered by said second heat source increases.

4. Apparatus as set forth in claim 1 wherein each heat source is located for radiating infrared heat down on food in a respective compartment.

5. Apparatus as set forth in claim 1 wherein said control system is programmed to operate said first heat source in successive time-based cycles, each of said time-based cycles comprising a first time interval during which the first heat source is activated to deliver heat at a first level.

6. Apparatus as set forth in claim 5 wherein said control system is programmed to vary a characteristic of successive time-based cycles of said first heat source as a function of the amount of radiant heat delivered by the second heat source.

7. Apparatus as set forth in claim 6 wherein at least some of said time-based cycles further comprise a second time interval during which the first heat source is either not activated or activated to deliver heat at a second level less than said first level.

8. Apparatus as set forth in claim 7 wherein said characteristic is a ratio of the first time interval to the sum of said first and second time intervals.

9. Apparatus as set forth in claim 8 wherein said control system is programmed to operate said second heat source in successive time-based cycles, each of said time-based cycles comprising a first time interval during which the second heat source is activated to deliver heat at a first level, and at least some of said time-based cycles comprising a second time interval during which the second heat source is either not activated or activated to deliver heat at a second level less than said first level.

10. Apparatus as set forth in claim 1 wherein said first and second heat sources are operable independent of one another so that the food in said first and second compartments can be heated to different selected temperatures.

11. Apparatus as set forth in claim 1 wherein said control system comprises a first algorithm for determining the amount of heat delivered by the first heat source to a first food product in said first compartment as a function of the amount of heat delivered by the second heat source in said second compartment, and a second algorithm different from the first algorithm for determining the amount of heat delivered by the first heat source to a second food product, different from the first food product, in the first compartment as a function of the amount of heat delivered by the second heat source in said second compartment.

12. Apparatus as set forth in claim 1 further comprising a plurality of food-holding trays, each of said first and second compartments being sized for receiving only one food-holding tray of said plurality of food-holding trays.

13. A method of operating apparatus for heating food, comprising

placing food in a first compartment of said apparatus,

operating a first heat source of said apparatus to deliver heat to food in the first compartment,

placing food in a second compartment of said apparatus adjacent the first compartment,

operating a second heat source of said apparatus to deliver heat to food in the second compartment, and

varying the amount of heat delivered in the first compartment by the first heat source as a function of the amount of heat delivered in the second compartment by the second heat source.

14. A method as set forth in claim 13 further comprising decreasing the amount of heat delivered by the first heat source as the amount of heat delivered by the second heat source increases.

15. A method as set forth in claim 14 further comprising operating said first heat source in successive time-based cycles, each of said time-based cycles comprising a first time interval during which the heat source is activated to deliver heat at a first level.

16. A method as set forth in claim 15 further comprising varying a characteristic of said time-based cycles as a function of the amount of heat delivered by the second heat source.

17. A method as set forth in claim 16 wherein at least some of the time-based cycles further comprise a second time interval during which the heat source is either not activated or activated at a second level less than said first level.

18. A method as set forth in claim 17 wherein said characteristic is a ratio of the first time interval to the sum of said first and second time intervals.

19. A method as set forth in claim 18 further comprising operating said second heat source in successive time-based cycles, each of said time-based cycles comprising a first time interval during which the second heat source is activated to deliver heat at a first level, and at least some of said time-based cycles comprising a second time interval during which the second heat source is either not activated or activated to deliver heat at a second level less than said first level.

20. A method as set forth in claim 13 further comprising operating said first and second heat sources independent of one another to hold the food in said first and second compartments at different selected temperatures.

21. A method as set forth in claim 13 further comprising using a first algorithm to determine the amount of heat delivered by the first heat source to a first food product in said first compartment as a function of the amount of heat delivered by the second heat source, and using a second algorithm to determine the amount of heat delivered by the first heat source to a second food product, different from the first food product, in the first compartment as a function of the amount of radiant heat delivered by the second heat source.

22. A method as set forth in claim 13 wherein said food is pre-cooked food previously cooked in a cooking appliance, and wherein the heat delivered by said first and second heat sources is radiant heat delivered from above the food in respective compartments.

23. A method as set forth in claim 13 further comprising a plurality of food-holding trays, each of said first and second compartments being sized for receiving only one food-holding tray of said plurality of food-holding trays, said method further comprising placing only one tray containing pre-cooked food in the first compartment and only one tray containing pre-cooked food in the second compartment.

24. Heating or cooling apparatus comprising:

a first compartment;

a first heat transfer device operable in time-based cycles for heating or cooling the first compartment;

a second compartment adjacent the first compartment;

a second heat transfer device operable in time-based cycles for heating or cooling the second compartment; and

a control system for controlling the operation of said first and second heat transfer devices, said control system being programmed to operate the first heat transfer device to vary the amount of heat transferred to heat or cool the first compartment by the first heat transfer device as a function of the amount of heat transferred to heat or cool the second compartment by the second heat transfer device.

25. A method of operating apparatus for heating or cooling, said method comprising

operating a first heat transfer device in time-based cycles to heat or cool a first compartment of said apparatus,

operating a second heat transfer device in time-based cycles to heat or cool a second compartment of said apparatus, and

varying the amount of heat transferred by the first heat transfer device to heat or cool the first compartment as a function of the amount of heat transferred by the second heat transfer device to heat or cool the second compartment.