 Process for preparation of metal vessels |
| It is therefore a primary object of the present invention to provide a process in which in ... |
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| Tubelet panel and method of and apparatus for manufacture thereof |
| What is claimed is: 1. Apparatus for producing a panel array of parallel tubes comprising; first ... |
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| Electrical heating device |
| Referring to FIGS. 1-6 there is shown an infrared imaging target, designed to produce a thermal ... |
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| Protective method and circuit arrangement for appliance incorporating sheathed heating element |
| Briefly stated and in accordance with one aspect of the invention, there is provided a protective ... |
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| Cartridge heater having resilient retaining means |
| Referring now to the drawing, FIG. 1 illustrates a fragmentary portion of a plastic molding ... |
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| Electric heater cold pin insulation |
| It is a general object of this invention to improve the reliability of electric resistance heaters. ... |
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| Self-regulating electric heating element for heaters shaped as cartridges or test tubes |
| I claim: 1. An electric resistance heating element for heaters shaped as cartridges or test tubes, ... |
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| Heat exchange apparatus |
| Claimed are: 1. A transportable integral heat exchanger tube assembly for the interior of a ... |
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| Radiant energy heating system with power exhaust and excess air inlet |
| The present invention contemplates the combination of a burner unit having a combustion chamber ... |
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| Mechanical jamb cleaner |
| OF THE INVENTION Referring now more specifically to FIG. 1 of the drawings, the numeral 10 ... |
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Food service indication system
| Details |
Inventors: Wyatt, W. Burk; Cundiff, Kevin B.; Little, Jr., Kenneth R.;
Assignee: Aladdin Synergetics, Incorporated (Nashville, TN)
Primary Examiner: Walberg; Teresa J.
Assistant Examiner:
Attorney, Agent or Firm: Banner, Birch, McKie & Beckett
A food service process including a hot food dish and an insulated dome. Hot food is served onto the dish, the dome set over the dish, and the dome covered hot food dish is delivered to the intended consumer. A thermochromic member disposed in a heat conductive sleeve is mounted in the lift knob of the dome. Thus, without lifting the dome, the server and/or the consumer can readily determine from the color of the member whether the covered food is still at a safe heating temperature. In an alternative process, the dome is first preheated and then placed over the plate of hot food. Then similarly, after the plated food is transported to a different location and delivered for consumption, the server and/or the consumer can determine from the color of the thermochromic member whether the food is still at a safe temperature for consumption. |
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DETAILED DESCRIPTION Accordingly, it is a principal object of the present invention to provide a rethermalization cart which indicates whether the heating elements thereof have functioned properly even after the heating cycle is completed and/or the cart has been removed, repositioned or otherwise electrically disconnected from its refrigeration unit.
A further object of the present invention is to provide a system for active and/or passive food service systems which allows a determination to be made as to whether previously heated food on a serving tray is still at a safe hot temperature immediately prior to serving and without having to stick a thermometer or other device into the food.
Directed to achieving these objects two improved food service indicator systems are herein provided.
Both include effective, convenient non-electrical temperature indicators which provide immediate indications of whether the food service system or one or more aspects thereof is at a proper temperature.
The first is a unique adaptation of the Temp Rite II Excel rethermalization cart.
Each of the heating pads thereof is constructed to have mounted therein, in the forward or nose portion thereof, a dowel of thermochromic material especially adapted, chosen and mounted within a metal heat conductive sleeve.
When the heating unit has reached a certain temperature, such as 150.
degree.
F.
, the dowel member changes color, such as from dark blue to bright orange.
The sleeve provides an efficient heat conductive structure allowing the dowel to be more completely heated by the heating unit (or heated food).
The dowel is hollow and open at both ends and is positioned so that the light bulb therein when lit shines through it.
That is, the rethermalization cart has at each food tray positioned therein a pair of electrical heater pads positioned to controllably heat separate food servings on a food tray positioned in the cart.
Mounted in each pad is a hollow dowel of thermochromic material and surrounded by a heat conductive sleeve
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Heat Accumulators 
