Food warming apparatus and method

Abstract

A stove for transferring heat to food in a tray and a method of using the same. The oven includes a small cabinet having a partition dividing the interior into a plurality of separate, thermally insulated holding compartments, each compartment adapted to removably receive a food tray. A heat source above the tray emits radiant heat to heat the food in the tray. A control mechanism controls the period of the total holding time of the food, which has a heat holding period during which a corresponding heat source is activated. The furnace also includes a forced draft mechanism for delivering forced air into the compartment under the control of the control mechanism. The heat source is activated or deactivated during successive duty cycles to thereby maintain the food in the corresponding compartment at a selected hold temperature for a heat hold time.

Description

technical field

[0001] The present invention relates generally to ovens (ovens) and more particularly to an oven for keeping food at a temperature suitable for serving or even cooking food. Background technique

[0002] In one embodiment, the present invention particularly, but not exclusively, relates to food serving apparatus that use infrared (IR) heaters to keep food at a proper temperature prior to serving and even to cook the food. This technique is commonly used, for example, in the fast food service industry to heat food. However, this device has certain disadvantages. For example, short hold times (eg, one hour or less) and rapid deterioration of product quality tend to limit the effectiveness of this technique for hold applications. Furthermore, different food products require different amounts of IR energy to be kept in optimal condition. The quality of the food held is largely influenced by the temperature and airflow in the holding oven. When food loses mois...

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