Ceramic system including thermal buffer material and phase change material

Abstract

A ceramic system comprising at least one serving dish (130), at least one shape-flexible package containing a liquid thermal buffer material (120), and at least one optional shape-retaining package containing a phase change material (110), wherein the at least one package containing the thermal buffer material is in thermal contact with the at least one serving dish on its upper side and in thermal contact with the at least one package containing the phase change material on its lower side.

Description

[Technical field]

[0001] The present invention relates to a crockery system comprising a surface on which food can be placed, and a thermal buffer material, and a phase change material. The present invention further relates to methods for producing and using the crockery system comprising a thermal buffer material and a phase change material. [Background technology]

[0002] Several patents are known which relate to the application of phase change materials contained in ceramics to keep food placed on or within the ceramics cool or warm by means of latent energy which can be activated by the respective solidification or melting of the phase change material contained in the ceramics and which can be transferred through the surface of the ceramics after activation of the phase change material to the food to be kept cool or warm, typically by transfer via conduction of thermal energy.

[0003] When the described application concerns keeping food cool, the necessary activation of the phase change material (which is the phase transition from liquid to solid state) is typically achieved by placing the phase change material in an environment having a temperature lower than the freezing point of the phase change material. The freezing temperatures associated with the phase transition and cooling of food are in the temperature range of -15°C to 15°C, which are typically lower than the ambient temperature of the environment in which the food is consumed, or more generally the typical everyday environment, and as a result freezers, which typically have temperatures in the range of -5°C to -20°C, and refrigerators, which typically have temperatures in the range of 1°C to 7°C, may be suitable for the activation of these phase change materials, with activation times of 3 hours to 12 hours typically being required.

[0004] For applications for keeping food warm, the required activation, which is the phase transition from a solid state to a liquid state, is achieved by placing a phase change material, which typically has a melting point in the temperature range of 35-95° C., in an environment having a temperature higher than the melting point of the phase change material. Thus, for example, a heating cabinet with a temperature set at 90° C. or an oven set at a temperature of 120° C. may be suitable to melt such a phase change material for the required activation time, which is typically between 1 hour and 12 hours.

[0005] To keep food cold, for example in a buffet, a set of ceramic systems is typically used, typically having stainless steel or porcelain as material, consisting of one or more serving dishes, typically with dimensions corresponding to a selection from GastroNorm (GN) dimensions, supported on a carrier container, typically of stainless steel, with one or more cooling elements in the container, consisting of a phase change material housed in a plastic container. The one or more cooling elements provide cooling of the space formed on the sides and below by the carrier container, as well as the space formed on the top by the one or more serving dishes, thus cooling the surface on which the food rests. To keep the food cold for longer, a dome is also optionally added to the set, made for example of transparent glass or synthetic glass.

[0006] However, it has been observed that in the use of such a complete ceramic system, especially when used without a dome, large temperature differences arise, both related to the position on the serving tray, e.g. with respect to a cold central part and a warmer edge part, and also to the period of use, with respect to the initial freezing temperature on the serving tray and temperatures already exceeding 7°C after 30-60 minutes, which entails a food safety risk for foods served cold, such as e.g. meat and fish, and additionally with the problem that during the use of the ceramic, different temperature ranges are achieved depending on the choice of the serving tray material. Summary of the Invention

[0007] What is lacking in the prior art is a ceramic based on the above-mentioned combination of serving tray, cooling element and carrier container without the use of a dome, which is capable of keeping food on the serving tray, in particular meat and fish, cold for longer periods of time, more than 2 hours under standard conditions, with limited temperature fluctuations, e.g. limited to 3°C to 6°C, and this is not just over the entire surface on which the food is placed, e.g. the central portion, but with the option of achieving this optimal temperature range regardless of the material selected for the serving tray.

[0008] Similar limitations are observed in ceramic based cookware that utilize similar sets of heating elements, which also have undesirably large variations in temperature on the serving tray, particularly depending on the location of the food on the serving tray.

[0009] SUMMARY OF THE PRESENT EMBODIMENT It is an object of the present invention to provide a solution to at least some of the problems and limitations mentioned above.

[0010] In a first aspect, the present invention relates to a ceramic system comprising a thermal buffer material and a phase change material, which is defined in claims 1-12.

[0011] In a second aspect, the invention relates to a method for producing a ceramic system comprising a thermal buffer material and a phase change material, which is defined in claims 13-24.

[0012] In a third aspect, the present invention relates to a method for using a ceramic system comprising a thermal buffer material and a phase change material, which is defined in claims 25-27. [Brief description of the drawings]

[0013] The above, below, and other advantageous features and objects of the present invention will become more apparent and the invention will be better understood based on the following detailed description, when read in conjunction with the accompanying drawings and tables. [Figure 1] 1 illustrates an exemplary embodiment of a ceramic system including a thermal buffer material and a phase change material according to the present invention, with an optional carrier vessel also shown. [Diagram 2] 1 shows a table with specifications for Example 1. [Diagram 3] 4 shows a graph with measurement results for Example 1. [Figure 4] 1 shows a schematic top view of a serving tray according to Example 2. FIG. [Diagram 5] 4 shows a graph with measurement results for Example 2. [Figure 6] 4 shows a graph with measurement results for Example 3. [Figure 7] 1 shows a table with specifications for Example 4. [Figure 8] 4 shows a graph with the measurement results for Example 4. [Figure 9] 1 shows a table with specifications for Example 5. [Figure 10] 4 shows a graph with measurement results for Example 5. [Figure 11] 1 shows a table with specifications for Example 6. [Figure 12] 4 shows a graph with the measurement results for Example 6. [Figure 13] 1 shows a table with specifications for Example 7. [Figure 14a] 4 shows a graph with the measurement results for Example 7. [Figure 14b] 4 shows a graph with the measurement results for Example 7. [Figure 15] 1 shows a table with specifications for Example 8. [Figure 16] 4 shows a graph with the measurement results for Example 8. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The present invention relates to a new ceramic system 100 comprising a thermal buffer material and a phase change material, more specifically to a ceramic system 100 comprising an assembled set of one or more serving dishes 130, one or more shape-flexible packages comprising a liquid thermal buffer material 120 in (thermal) contact with the one or more serving dishes 130 on the upper side, and one or more optional shape-retaining packages comprising a phase change material 110 in (thermal) contact with the one or more packages comprising the thermal buffer material 120 on the upper side, optionally in combination with a carrier system 140, e.g. a carrier container, on which one or more packages comprising the phase change material 110 can be placed, on which one or more serving dishes 130 can be placed, with one or more packages between which the thermal buffer material 120 comprises a thermal buffer material 120 in (thermal) contact with the one or more serving dishes 130 on the upper side and in (thermal) contact with the one or more packages comprising the phase change material 110 on the lower side.

[0015] By applying the thermal buffer material 120 to the package, several advantages are achieved, including long-term cooling or heating on the surface of the serving tray with limited temperature variation as a function of time, which is across most of the surface of the serving tray 130, and limited temperature variation as a function of location on the surface of the serving tray 130.

[0016] The present invention also relates to an embodiment in which the material of the flexible package containing the liquid thermal buffer material 120 is preferably made of a plastic that is poorly permeable or impermeable to water, salts, alcohols, and esters.

[0017] The present invention also relates to embodiments in which the liquid thermal buffer material preferably comprises water, a salt, an alcohol, or an ester, and preferably also comprises a gelling agent, such as, for example, sodium polyacrylate (super absorbent or SAP).

[0018] The present invention also relates to an embodiment in which the material of the package containing the phase change material 110 is preferably made of a shape-retaining plastic that is poorly permeable or impermeable to water, salts, alcohols, and esters.

[0019] The present invention also relates to embodiments in which the phase change material comprises water, a salt, an alcohol, or an ester, and preferably also comprises a gelling agent.

[0020] The present invention also relates to a phase change material having a melting point in the temperature range of 35 to 95°C.

[0021] The present invention also relates to a serving dish 130, the material of which is preferably selected from the group of stainless steel, porcelain, stoneware, tempered glass, glass, and plastic.

[0022] The liquid thermal buffer material and the plastic package preferably have a thermal conductivity of at least 0.1 W / (mK).

[0023] The difference between the melting point of the thermal buffer material and the melting point of the phase change material will preferably be less than 10°C, more preferably less than 7°C, and even more preferably less than 4°C.

[0024] The present invention also relates to a method for producing a ceramic system 100 comprising one or more serving dishes 130, one or more shape-flexible packages containing a liquid thermal buffer material 120, and one or more optional shape-retaining packages containing a phase change material 110, the one or more packages containing the thermal buffer material 120 being in thermal contact with the one or more serving dishes 130 on an upper side and in thermal contact with the one or more packages containing the phase change material 110 on an underside, the method comprising: - packaging the thermal buffer material in a flexible package; - packaging the phase change material in an optional shape-retaining package; - arranging a shape-flexible package including the thermal buffering material over the optional shape-retaining package including the phase change material, and arranging a serving tray over the shape-flexible package including the thermal buffering material.

[0025] The present invention also provides - placing an optional shape-retaining package containing a phase change material in a carrier system; - placing the serving tray on the carrier system.

[0026] The present invention also relates to a method in which the material of the flexible package containing the liquid thermal buffer material 120 is preferably made of a plastic that is less permeable or impermeable to water, salts, alcohols, and esters.

[0027] The present invention also relates to a method, wherein the liquid thermal buffer material preferably comprises water, a salt, an alcohol, or an ester.

[0028] The present invention also relates to a method, wherein the liquid thermal buffer material comprises a gelling agent, such as, for example, sodium polyacrylate (super absorbent or SAP).

[0029] The present invention also relates to a method, in which the material of the package containing the phase change material 110 is preferably made of a shape-retaining plastic that is poorly permeable or impermeable to water, salts, alcohols, and esters.

[0030] The invention also relates to a method, wherein the phase change material preferably comprises water, a salt, an alcohol or an ester, and preferably also comprises a gelling agent.

[0031] The invention also relates to a method, wherein the phase change material preferably has a melting point in the temperature range of 35-95°C.

[0032] The present invention also relates to a method in which the phase change material comprises a gelling agent.

[0033] The present invention also relates to a method, wherein the one or more serving trays 130 preferably comprise a material selected from the group of stainless steel, porcelain, stoneware, (reinforced) glass, or plastic.

[0034] The present invention also provides a method for producing a thermal buffer material having a thermal conductivity of at least 0.1 W / m2. -1 .K -1 The present invention relates to a method for producing a thermally conductive material having a thermal conductivity of 0.1 to 1.0.

[0035] The present invention also relates to a method, whereby the difference between the melting point of the thermal buffer material and the melting point of the phase change material is preferably less than 10°C.

[0036] The present invention also relates to a method for the use of a ceramic system 100 comprising one or more serving trays 130, one or more shape-flexible packages including a liquid thermal buffer material 120, preferably having a melting point in the range of -5°C to 5°C, and one or more optional shape-retaining packages including a phase change material 110, preferably having a melting point in the range of -15°C to 5°C, - placing one or more optional shape-retaining packages containing the phase change material 110 in a freezer until the phase change material solidifies; one or more flexible packages containing the liquid thermal buffer material 120 are cooled, optionally in a refrigerator; - one or more shape-flexible packages containing the liquid thermal buffer material 120 are placed over and in thermal contact with one or more optional shape-retaining packages containing the solidified phase change material; one or more serving trays 130, with or without food, are optionally cooled in a refrigerator; -One or more serving trays 130, with or without food, are placed on one or more shape-flexible packages containing liquid thermal buffer material 120, which are themselves placed in thermal contact on one or more optional shape-retaining packages containing solidified phase change material 110.

[0037] The present invention also relates to a method for the use of a ceramic system 100 comprising one or more serving trays 130, one or more shape-flexible packages including a liquid thermal buffer material 120, preferably having a melting point in the range of 5° C. to 15° C., and one or more optional shape-retaining packages including a phase change material 110, preferably having a melting point in the range of 5° C. to 15° C. - placing one or more optional shape-retaining packages containing the phase change material 110 in a refrigerator until the phase change material solidifies; one or more flexible packages containing the liquid thermal buffer material 120 are cooled, optionally in a refrigerator; - one or more shape-flexible packages containing the liquid thermal buffer material 120 are placed over and in thermal contact with one or more optional shape-retaining packages containing the solidified phase change material 110; one or more serving trays 130, with or without food, are optionally cooled in a refrigerator; -One or more serving trays 130, with or without food, are placed on one or more shape-flexible packages containing liquid thermal buffer material 120, which are themselves placed in thermal contact on one or more optional shape-retaining packages containing solidified phase change material 110.

[0038] The present invention also relates to a method for the use of a ceramic system 100 comprising one or more serving trays 130, one or more shape flexible packages containing a liquid thermal buffer material 120, and one or more optional shape retaining packages containing a phase change material 110, preferably having a melting point in the range of 35° C. to 95° C. - one or more optional shape-retaining packages containing the phase change material 110 are heated until the phase change material melts; one or more flexible packages containing the liquid thermal buffer material 120 are optionally heated; - one or more shape-flexible packages containing the liquid thermal buffer material 120 are placed over and in thermal contact with one or more optional shape-retaining packages containing the solidified phase change material 110; - one or more serving trays 130, with or without food, are optionally heated; -One or more serving trays 130, with or without food, are placed on one or more shape-flexible packages containing liquid thermal buffer material 120, which are themselves placed in thermal contact on one or more optional shape-retaining packages containing solidified phase change material 110.

[0039] The present invention will now be described with reference to non-limiting examples which are illustrative of the present invention, but which are not intended to, and should not be construed as, limiting the scope of the present invention.

[0040] For the advantages and technical effects of the elements described in the following examples, reference is made to the advantages and technical effects of the corresponding elements described above in the detailed description.

[0041] Example 1 The serving dish 130 is pre-cooled in a refrigerator (set at 5° C.) and the package containing the phase change material 110 is pre-cooled in a freezer (set at −18° C.) with specifications as described in the table in FIG. 2. At the beginning of the test, the package containing the phase change material 110 is placed in a stainless steel carrier container 140 that is closed by the serving dish 130. This results in an air gap of about 3 mm between the package containing the phase change material and the serving dish, as shown in FIG.

[0042] The temperature is measured at the center of the serving dish 130 and at the center of the food. The food used in this test was mild cheese slices (100 g, 4 slices) as typically served in such an arrangement.

[0043] The graph in Fig. 3 shows the result of one serving dish 130 supported on a carrier container 140 provided with a package containing a phase change material 110, which provides cooling of the space formed on the sides and below by the carrier container 140, and the space formed above by the serving dish 130. It is found that the cooling effect on the serving dish 130 is limited, because the package containing the phase change material 110 exerts a cooling effect on the air in the space formed by the side closure of the carrier container 140 and the upper closure of the serving dish 130 itself. However, this effect is limited to just 90 minutes, and it can be concluded that after this particular time the temperature will be above the safe temperature for meat and fish products.

[0044] Example 2 In this test, the temperature is determined at three locations on the serving dish: at the center of the serving dish (location 2), and additionally, halfway between the centers of the serving dish (locations 1 and 3), as shown in FIG.

[0045] Similar to Example 1, the serving dish 130 is pre-cooled at 5° C. in a refrigerator, and the package containing the phase change material 110 is activated at −18° C. in a freezer, the specifications of which correspond to those of Example 1, see the table in FIG 2. In this example, the distance between the serving dish 130 and the package containing the phase change material 110 is also about 3 mm.

[0046] 5 shows the variation in position on a serving platter 130 supporting on a carrier container 140 the packages containing the phase change material 110. Here, it can be stated that the variation in position across this serving platter 130 is large, whereby the food served may be in a frozen state in some positions, while the same type of food may be above a safe temperature for the food in other positions on the serving platter.

[0047] Example 3 In this example, a similar test is performed as in Example 2, except that the packages containing the phase change material 110 are isolated at the bottom with cardboard. This also results in direct contact between the packages containing the phase change material 110 and the serving dish 130. The serving dish 130 is pre-cooled to 5° C. in a refrigerator and the packages containing the phase change material are activated in a freezer at −18° C. In this example, the temperature measurement is performed directly at the center of the dish.

[0048] The graph in Fig. 6 shows the results for one serving dish 130 supported on a carrier container 140 provided with a package containing a phase change material 110, which provides cooling for the space formed on the sides and below by the carrier container 140, as well as the space formed above by the serving dish 130. Here, a distinction is made between the above-mentioned system in which, on the one hand, there is no direct contact between the package containing the phase change material 110 and the serving dish 130, and, on the other hand, there is direct thermal contact. From this, it can be concluded that the air layer in the experiment without direct thermal contact has a retarding effect. This ensures that the amount of heat extracted from the serving dish 130 is distributed over a longer period, thereby preventing large freezing points.

[0049] Example 4 In this example, a similar test to that of Example 3 is performed, except that a different phase change material is tested to verify whether negative temperatures can be avoided, with specifications as shown in the table of FIG. 7. As in Example 3, the underside is isolated using cardboard, so that again there is direct contact between the package containing the phase change material 110 and the serving dish 130. The serving dish 130 is pre-cooled to 5° C. in a refrigerator, and the package containing the phase change material 110 is activated in a freezer at −18° C. Temperature measurements are performed directly at the center of the dish.

[0050] The graph of Fig. 8 shows the following result, which is one serving dish 130 supporting on a carrier container 140 provided with a package containing a phase change material 110, the phase change material providing cooling of the space formed laterally and below by the carrier container 140, as well as the space formed above by the serving dish 130. Here, a distinction is made between the above-mentioned systems in which, on the one hand, a phase change material with a negative melting point is used, and, on the other hand, a phase change material with a melting point of 0°C is used. It may be possible to limit the negative temperatures in terms of the application time, for example 45 minutes, instead of 90 minutes, but it can be concluded that, as in example 3, negative temperatures cannot be avoided in the first place due to the specific heat capacity of the phase change material.

[0051] Example 5 In this example, a test similar to that of Example 4 is performed, except that a third element is added here to avoid negative temperatures: a liquid thermal buffer material 120, positioned between the serving dish 130 and the package containing the phase change material 110, in direct thermal contact with both the serving dish 130 and the package containing the phase change material 110, with specifications as shown in the table of FIG. 9. As in Examples 3 and 4, the underside is isolated using cardboard. The serving dish 130 is pre-cooled to 5° C. in a refrigerator, and the package containing the phase change material 110 is activated in a freezer at −18° C. The package containing the liquid thermal buffer material 120 is stored at ambient temperature. Temperature measurements are performed directly at the center of the serving dish 130.

[0052] The graph of FIG. 10 shows the following result, which is a serving dish 130 supported on a carrier container 140 provided with a package containing a phase change material 110, which provides cooling of the space formed on the sides and below by the carrier container 140, as well as the space formed on the top by the serving dish 130. Here, a distinction is made between the above-mentioned system, in which, on the one hand, there is direct contact between the package containing the phase change material 110 and the serving dish 130, and, on the other hand, a liquid thermal buffer material 120 is used to bring the serving dish 130 and the package containing the phase change material 110 into contact with each other. From this, it can be concluded that, in particular with the application of the liquid thermal buffer material 120, no negative temperatures are generated. The specific heat capacity of this material 120 is sufficient to sufficiently suppress the flow of energy from the serving dish 130.

[0053] Example 6 In this example, a similar test to that of Example 5 is carried out, except that the amount of the package and the package containing the phase change material 110 is specifically changed, and the specifications are as shown in the table of FIG. 11. As in the previous example, the underside is isolated using cardboard. The serving dish 130 is pre-cooled to 5° C. in a refrigerator, and the package containing the phase change material 110 is activated in a freezer at −18° C. The package containing the thermal buffer material 120 is again stored at ambient temperature. The temperature measurement is carried out directly in the center of the dish 130.

[0054] The graph in Fig. 12 shows the results of one serving dish 130 supported on a carrier container 140 provided with a package containing a phase change material 110, the phase change material providing cooling to the space formed on the sides and below by the carrier container 140 and the space formed above by the serving dish 130. Here, a distinction is made between a system in which a package containing a phase change material 110 of polypropylene having a thickness of 25 mm is used on the one hand and a system in which a package containing a phase change material 110 of laminated nylon having a thickness of 10 mm is used on the other hand. From the determined temperature profile, it can be concluded that by applying a package containing a liquid thermal buffer material 120, the amount of phase change material in the package containing the phase change material 110 may need to be less in order to achieve a temperature profile safe for food.

[0055] Example 7 As the package containing the phase change material 110, in this embodiment a laminated nylon package containing the phase change material (activated at -18°C) is used in combination with a thinner package containing the same material but unactivated thermal buffer material 120, further specifications of which are shown in the table of Figure 13. The serving tray 130 is again pre-cooled in the refrigerator.

[0056] Here, a metal plate is used rather than the metal container 140. As with the metal container 140, this is arranged so that there is no direct contact between the cooling system and the table.

[0057] First, an activated package containing a phase change material 110 is placed on the plate. A non-activated thin package containing a thermal buffer material 120 is placed on top of it. Then, a serving tray 130 is placed on top of it.

[0058] As in Example 2, the temperature is again measured at three positions.

[0059] The graphs in Fig. 14a (without food) and Fig. 14b (with food, 100g sliced ​​cheese as in Example 1) show the results of the ceramic system 100 including thermal buffer material 120 and phase change material 110 applied to one or more serving dishes 130 supported on a carrier device 140. It can be concluded that the temperature fluctuation can be limited to 3-6°C by applying the new ceramic system 100 including thermal buffer material 120 and phase change material 110. Based on these results, it can be additionally concluded that with this above mentioned system, a cooling period of 180 minutes can be guaranteed during which the food temperature is within a safe temperature range.

[0060] Example 8 This embodiment is similar to Example 5, except that the material of the serving tray 130 is changed to stainless steel, and further specifications are as shown in the table of FIG.

[0061] The graph in Figure 16 shows the result of a ceramic system 100 including thermal buffer material 120 and phase change material 110 being applied to one or more serving plates 130 supported on a carrier container 140, with the particular choice of the serving plates 130 being stainless steel. It can be concluded that the ceramic including thermal buffer material 120 and phase change material 110 provides a minimization of temperature fluctuations across the surface, thereby providing assurance regarding the safety of the food present on this plate or plate 130. Additionally, it can be determined that the ceramic system as a cooling system ensures that the temperature is within a safe range for the food.

[0062] Those skilled in the art will appreciate that the invention is not limited to the above-described embodiments and examples, and that many modifications and variations are possible within the scope of the invention, which is defined solely by the claims that follow.

Claims

1. A porcelain system comprising at least one serving dish, at least one shape-flexible package containing a liquid heat buffer material, and at least one optional shape-retaining package containing a phase change material, wherein at least one shape-flexible package containing the liquid heat buffer material is in thermal contact with the at least one serving dish on its upper side and in thermal contact with at least one package containing a phase change material on its lower side.

2. The porcelain system according to claim 1, further comprising a carrier device configured to be able to place at least one optional shape-retaining package containing the phase change material therein and to be able to place the at least one serving dish thereon.

3. The porcelain system according to claim 1 or 2, wherein at least one shape-flexible package containing the liquid heat buffer material is made of a plastic material that is not very permeable or is impermeable to water, salts, alcohols, and esters.

4. The porcelain system according to claim 1, wherein the liquid heat buffer material contains water, salts, alcohols, and / or esters.

5. The porcelain system according to claim 1, wherein the liquid heat buffer material contains a gelling agent, preferably sodium polyacrylate.

6. The porcelain system according to claim 1, wherein at least one optional shape-retaining package containing the phase change material is made of a shape-retaining plastic material that is not very permeable or is impermeable to water, salts, alcohols, and esters.

7. The porcelain system according to claim 1, wherein the phase change material contains water, salts, alcohols, and / or esters.

8. The porcelain system according to claim 1, wherein the phase change material has a melting point within a temperature range of 35°C to 95°C.

9. The porcelain system according to claim 1, wherein the phase change material contains a gelling agent.

10. The porcelain system according to claim 1, wherein the at least one serving dish contains at least one material selected from the group consisting of stainless steel, porcelain, stoneware, glass, tempered glass, and plastic.

11. The porcelain system according to claim 1, wherein the liquid heat buffer material has a thermal conductivity of at least 0.1 W / (m·K).

12. The ceramic system according to claim 1, wherein the difference between the melting point of the thermal buffer material and the melting point of the phase change material is less than 10°C, more preferably less than 7°C, and even more preferably less than 4°C.

13. A method for producing a ceramic system comprising at least one serving dish, at least one shape-flexible package containing a liquid thermal buffer material, and at least one optional shape-retaining package containing a phase change material, wherein at least one shape-flexible package containing the liquid thermal buffer material is in thermal contact with the at least one serving dish on its upper side and in thermal contact with at least one package containing the phase change material on its lower side, and the method comprises - packaging the thermal buffer material in a shape-flexible package; - packaging the phase change material in an optional shape-retaining package; - arranging the shape-flexible package containing the thermal buffer material on the optional shape-retaining package containing the phase change material, and arranging the serving dish on the shape-flexible package containing the thermal buffer material. A method, characterized by comprising the above steps.

14. The method according to claim 13, wherein the shape-flexible package containing the liquid thermal buffer material is made of a plastic material that is not very permeable or is impermeable to water, salts, alcohols, and esters.

15. The liquid thermal buffer material contains water, salts, alcohols, and / or esters, and / or The liquid thermal buffer material contains a gelling agent, preferably sodium polyacrylate. The method according to any one of claims 13 to 14.

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