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 that includes a surface on which food can be placed, a thermal buffer material, and a phase change material. The present invention further relates to a method for producing and using a crockery system that includes a thermal buffer material and a phase change material.

Background Art

[0002] Several patents are known, and these patents can be activated by the respective solidification or melting of the phase change material contained in the crockery, and after activation of the phase change material, through the surface of the crockery, typically by heat energy conduction The present invention relates to the application of a phase change material contained in crockery for cooling or warming food placed on or in the crockery by the potential energy that can be transmitted to the food to be cooled or warmed.

[0003] When the described application relates to cooling food, the necessary activation of the phase change material (which is a phase transition from a liquid to a solid state) typically involves 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 the 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, a typical daily environment, and as a result, refrigerators having a temperature range typically of -5°C to -20°C, and refrigerators having a temperature range typically of 1°C to 7°C may be suitable for the activation of these phase change materials, and an activation time of 3 hours to 12 hours is typically required.

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

[0005] For example, to keep food cool in a buffet, a ceramic system is typically used, consisting of one or more serving dishes, typically made of stainless steel or porcelain and typically having dimensions corresponding to a selection from GastroNorm (GN) dimensions, supported typically on a stainless steel carrier container, and containing one or more cooling elements made of phase-change material housed in a plastic container. The one or more cooling elements provide cooling to the spaces formed laterally and below by the carrier container, and to the spaces formed above by the one or more serving dishes, so that the surface on which the food is placed is cooled. To keep the food cool for a longer period, a dome may also be optionally added to the system, which may be made of, for example, clear glass or artificial glass.

[0006] However, when using such a ceramic system consisting of the aforementioned components, particularly when used without a dome, it has been observed that a large temperature difference occurs. This relates to both the position on the serving dish, for example, to the cold central portion and the warmer rim portion, and to the usage period, relating to the initial freezing temperature on the serving dish and the temperature already exceeding 7°C after 30-60 minutes. This poses a food safety risk to cold foods, such as meat and fish, and additionally, it also involves the problem that different temperature ranges are achieved during the use of the ceramics, depending on the choice of serving dish material. [Overview of the Initiative]

[0007] What is lacking in conventional technology is a ceramic based on the aforementioned combination of a serving dish, cooling element, and carrier container without the use of a dome, which can keep food on the serving dish, especially meat and fish, cool for a longer period than 2 hours under standard conditions, with a limited temperature fluctuation, for example, limited to 3°C to 6°C, and has the option of achieving this optimal temperature range regardless of the material selected for the serving dish, as well as the entire surface on which the food is placed, for example, the central part.

[0008] Similar limitations are observed in ceramics based on similar systems that utilize heating elements, and in particular, they exhibit undesirable large fluctuations in temperature on the serving dish depending on the position of the food on the dish.

[0009] The object of the present invention is to provide solutions to at least some of the problems and limitations described above.

[0010] In a first embodiment, the present invention relates to a ceramic system comprising a thermal buffer material and a phase change material, as described in claims 1 to 12.

[0011] In a second embodiment, the present invention relates to a method for producing a ceramic system comprising a thermal buffering material and a phase change material, as described in claims 13 to 24.

[0012] In a third embodiment, the present invention relates to a method for using a ceramic system comprising a thermal buffer material and a phase change material, as described in claims 25 to 27. [Brief explanation of the drawing]

[0013] The above, below, and other advantageous features and objectives of the present invention will become clearer and better understood when read in conjunction with the accompanying drawings and tables, based on the following detailed description. [Figure 1] Exemplary embodiments of a ceramic system comprising a thermal buffer material and a phase change material according to the present invention are shown, along with optional carrier containers. [Figure 2] A table showing the specifications for Example 1 is provided. [Figure 3] A graph showing the measurement results for Example 1 is shown. [Figure 4] A schematic top view of the serving plate for Example 2 is shown. [Figure 5] A graph showing the measurement results for Example 2 is shown. [Figure 6] A graph showing the measurement results for Example 3 is shown. [Figure 7] A table showing the specifications for Example 4 is provided. [Figure 8] A graph showing the measurement results for Example 4 is shown. [Figure 9] A table showing the specifications for Example 5 is provided. [Figure 10] A graph showing the measurement results for Example 5 is shown. [Figure 11] A table showing the specifications for Example 6 is provided. [Figure 12] A graph showing the measurement results for Example 6 is shown. [Figure 13] A table showing the specifications for Example 7 is provided. [Figure 14a] A graph showing the measurement results for Example 7 is shown. [Figure 14b] A graph showing the measurement results for Example 7 is shown. [Figure 15] A table showing the specifications for Example 8 is provided. [Figure 16] A graph showing the measurement results for Example 8 is shown. [Modes for carrying out the invention]

[0014] The present invention is a new ceramic system 100 including a thermal buffer material and a phase change material. More specifically, it includes one or more serving trays 130, one or more shape-flexible packages including a liquid thermal buffer material 120 in (thermal) contact with the one or more serving trays 130 on the upper side, and one or more optional shape-retaining packages including a phase change material 110 in (thermal) contact with the one or more packages including the thermal buffer material 120 on the upper side. Optionally, the set assembled from these is provided in combination with a carrier system 140, such as a carrier container. One or more packages including the phase change material 110 can be arranged, one or more serving trays 130 can be arranged thereon, and one or more packages therebetween include a thermal buffer material 120 that is in (thermal) contact with the one or more serving trays 130 on the upper side and in (thermal) contact with the one or more packages including the phase change material 110 on the lower side. The present invention relates to the ceramic system 100.

[0015] By applying the thermal buffer material 120 to the package, several advantages are achieved, which are long-term cooling or heating on the surface of the serving tray with limited temperature fluctuations over time, which covers most of the surface of the serving tray 130, and the temperature fluctuations are also limited depending on the position on the surface of the serving tray 130.

[0016] The present invention also relates to an embodiment in which the material of the shape-flexible package including the liquid thermal buffer material 120 is preferably made of a plastic that is not very permeable or impermeable to water, salts, alcohols, and esters.

[0017] The present invention also relates to an embodiment in which the liquid thermal buffer material preferably includes water, salts, alcohols, or esters, and preferably also includes a gelling agent such as sodium polyacrylate (superabsorbent or SAP).

[0018] The present invention also relates to an embodiment in which the material of the package including the phase change material 110 is preferably made of a shape-retaining plastic that is not very 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, salt, alcohol, or 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 plate 130, the material of which is preferably selected from the group consisting of stainless steel, porcelain, stoneware, tempered glass, glass, and plastic.

[0022] The liquid thermal buffer material and 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 is preferably 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, wherein one or more packages containing the thermal buffer material 120 are in thermal contact with one or more serving dishes 130 on the upper side and with one or more packages containing the phase-change material 110 on the lower side, and this method is - The step of packaging the thermal buffer material in a shape-flexible package, - The step of packaging the phase change material in an optional shape-retaining package, - The process includes the steps of arranging a shape-flexible package containing a thermal buffer material on an optional shape-retaining package containing a phase-change material, and arranging a serving dish on the shape-flexible package containing the thermal buffer material.

[0025] The present invention also, - The step of placing an optional shape-retaining package containing a phase-change material into a carrier system, -The method further includes the step of placing a serving plate on a carrier system.

[0026] The present invention also relates to a method for a shape-flexible package containing a liquid thermal buffering material 120, wherein the material is preferably a plastic that is poorly permeable to or impermeable to water, salts, alcohols, and esters.

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

[0028] The present invention also relates to a method for a liquid thermal buffering material that includes a gelling agent, such as sodium polyacrylate (superabsorbent or SAP).

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

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

[0031] The present invention also relates to a method for a phase change material having a melting point preferably in the temperature range of 35 to 95°C.

[0032] The present invention also relates to a method for a phase change material comprising a gelling agent.

[0033] The present invention also relates to a method for which one or more serving dishes 130 are made of a material preferably selected from the group consisting of stainless steel, porcelain, stoneware, (tempered) glass, or plastic.

[0034] The present invention also relates to a liquid thermal buffering material and a plastic package, preferably with a thermal load of at least 0.1 Wm². -1 .K -1 This relates to a method having a thermal conductivity of [value].

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

[0036] The present invention also relates to a method for using a ceramic system 100 comprising one or more serving dishes 130, one or more shape-flexible packages comprising a liquid heat buffer material 120 having a melting point preferably in the range of -5°C to 5°C, and one or more optional shape-retaining packages comprising a phase change material 110 having a melting point preferably in the range of -15°C to 5°C. - One or more optional shape-retaining packages containing the phase change material 110 are placed in a freezer until the phase change material solidifies. -One or more shaped flexible packages containing liquid thermal buffering material 120 are optionally cooled in a refrigerator. -One or more shape-flexible packages containing a liquid thermal buffer material 120 are placed in thermal contact with one or more optionally shape-retaining packages containing a solidified phase-change material. - Whether or not food is present, one or more serving dishes 130 are optionally cooled in the refrigerator. - With or without food, one or more serving dishes 130 are placed on one or more shape-flexible packages containing a liquid heat buffering material 120, and these themselves are placed in thermal contact on one or more optionally shape-retaining packages containing a solidified phase-change material 110.

[0037] The present invention also relates to a method for using a ceramic system 100 comprising one or more serving dishes 130, one or more shape-flexible packages comprising a liquid heat buffer material 120 having a melting point preferably in the range of 5°C to 15°C, and one or more optional shape-retaining packages comprising a phase change material 110 having a melting point preferably in the range of 5°C to 15°C. -One or more optional shape-retaining packages containing the phase change material 110 are placed in a refrigerator until the phase change material solidifies. -One or more shaped flexible packages containing liquid thermal buffering material 120 are optionally cooled in a refrigerator. -One or more shape-flexible packages containing a liquid thermal buffer material 120 are placed in thermal contact with one or more optional shape-retaining packages containing a solidified phase-change material 110. - Whether or not food is present, one or more serving dishes 130 are optionally cooled in the refrigerator. - With or without food, one or more serving dishes 130 are placed on one or more shape-flexible packages containing a liquid heat buffering material 120, and these themselves are placed in thermal contact on one or more optionally shape-retaining packages containing a solidified phase-change material 110.

[0038] The present invention also relates to a method for using a ceramic system 100 comprising one or more serving dishes 130, one or more shape-flexible packages containing a liquid heat buffering material 120, and one or more optional shape-retaining packages containing a phase change material 110 having a melting point preferably in the range of 35°C to 95°C. -One or more optional shape-retaining packages containing a phase change material 110 are heated until the phase change material melts. -One or more shaped flexible packages containing liquid thermal buffer material 120 are optionally heated. -One or more shape-flexible packages containing a liquid thermal buffer material 120 are placed in thermal contact with one or more optional shape-retaining packages containing a solidified phase-change material 110. - Whether or not food is present, one or more serving dishes 130 are optionally heated. - With or without food, one or more serving dishes 130 are placed on one or more shape-flexible packages containing a liquid heat buffering material 120, and these themselves are placed in thermal contact on one or more optionally shape-retaining packages containing a solidified phase-change material 110.

[0039] The present invention will be described below based on non-limiting examples illustrating the present invention, but these examples are not intended to limit the scope of the present invention, nor should they be interpreted as limiting the scope of the present invention.

[0040] The advantages and technical effects of the elements described in the following embodiments will be referenced to the advantages and technical effects of the corresponding elements described above in the detailed descriptions.

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

[0042] Temperature is measured at the center of the serving plate 130 and at the center of the food. The food used in this test was a slice of mild cheese (100g, 4 slices), as is typically served in such a set.

[0043] The graph in Figure 3 shows the following results, which represent a single serving dish 130 supported on a carrier container 140 equipped with a package containing a phase change material 110, where the phase change material provides cooling to the spaces formed laterally and below by the carrier container 140, as well as the space formed above by the serving dish 130. The cooling effect on the serving dish 130 is found to be limited, because the package containing the phase change material 110 exerts a cooling effect on the air in the spaces formed by the lateral 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 specific time, the temperature will be above a safe temperature for meat and fish products.

[0044] Example 2 In this test, temperature is determined at three locations on the serving plate: in the center of the serving plate (position 2), and additionally, at the midpoint between the center of the serving plate (positions 1 and 3), as shown in Figure 4.

[0045] Similar to Example 1, the serving dish 130 is pre-cooled to 5°C in a refrigerator, and the package containing the phase change material 110 is activated to -18°C in a freezer. Its specifications correspond to those of Example 1; please refer to the table in Figure 2. In this example, the distance between the serving dish 130 and the package containing the phase change material 110 is also approximately 3 mm.

[0046] The graph in Figure 5 shows the variation in position on a serving dish 130 supported on a carrier container 140, which is equipped with a package containing the phase change material 110. Here, the variation in position across the serving dish 130 is large, and it can be said that the food being served may be frozen in some positions, while the same type of food may be above a food-safe temperature in other positions on the serving dish.

[0047] Example 3 In this embodiment, the same test as in Example 2 is performed, except that the package containing the phase change material 110 is isolated at the bottom by cardboard. This also results in 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 is activated in a freezer at -18°C. In this embodiment, temperature measurements are performed directly at the center of the dish.

[0048] The graph in Figure 6 shows the results for a single serving dish 130 supported on a carrier container 140 that houses a package containing a phase-change material 110, where the phase-change material provides cooling for the spaces formed laterally and below by the carrier container 140, and for the space formed above by the serving dish 130. Here, a distinction is made between the above systems in which there is no direct contact between the package containing the phase-change material 110 and the serving dish 130, and in which there is direct thermal contact. From this, it can be concluded that the air layer in the experiment without direct thermal contact has a delay effect. This ensures that the amount of heat extracted from the serving dish 130 is distributed over a longer period of time, thereby preventing a high freezing point.

[0049] Example 4 In this embodiment, the same tests as in Example 3 are performed, except that different phase change materials are tested to verify whether negative temperatures can be avoided, and the specifications are as shown in the table in Figure 7. As in Example 3, the bottom is isolated using cardboard, thereby, 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 in Figure 8 shows the following result, which is a single serving dish 130 supported on a carrier container 140 provided with a package containing the phase change material 110, and the phase change material provides 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, the above system is distinguished in which a phase change material having a negative melting point is used on the one hand, and a phase change material having a melting point of 0°C is used on the other hand. It may be possible to limit the negative temperature with respect to the application time, for example 45 minutes instead of 90 minutes, but as in Example 3, it can be concluded that the negative temperature cannot be avoided at first due to the specific heat capacity of the phase change material.

[0051] Example 5 In this embodiment, the same tests as in Example 4 are performed, except that a third element is added to avoid negative temperatures. This is a liquid thermal buffer material 120 positioned between the serving dish 130 and the package containing the phase change material 110, and in direct thermal contact with both the serving dish 130 and the package containing the phase change material 110. The specifications are as shown in the table in Figure 9. As in Examples 3 and 4, the bottom 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 in Figure 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, the phase change material providing cooling to the space formed laterally and below by the carrier container 140, and to the space formed above by the serving dish 130. Here, the above system is distinguished 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 negative temperatures do not occur, especially with the application of the liquid thermal buffer material 120. The specific heat capacity of this material 120 is sufficient to adequately suppress the flow of energy from the serving dish 130.

[0053] Example 6 In this embodiment, the same tests as in Example 5 are performed, except that the amount of package and the amount of package containing the phase change material 110 are specifically changed, and the specifications are as shown in the table in Figure 11. As in the previous embodiment, the bottom 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 heat buffer material 120 is also stored at ambient temperature. Temperature measurement is performed directly at the center of the dish 130.

[0054] The graph in Figure 12 shows the following results, which represent a single serving dish 130 supported on a carrier container 140 equipped with a package containing a phase change material 110, where the phase change material provides cooling to the spaces formed laterally and below by the carrier container 140, and to the space formed above by the serving dish 130. Here, a distinction is made between a system using a package containing a polypropylene phase change material 110 with a thickness of 25 mm, and a system using a package containing a laminated nylon phase change material 110 with a thickness of 10 mm. From the determined temperature profiles, it can be concluded that by applying a package containing a liquid thermal buffer material 120, it may be necessary to reduce the amount of phase change material in the package containing the phase change material 110 in order to achieve a food-safe temperature profile.

[0055] Example 7 In this embodiment, as the package containing the phase change material 110, 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 an unactivated thermal buffer material 120, further specifications are shown in the table in Figure 13. The serving dish 130 is again pre-cooled in the refrigerator.

[0056] Here, the metal container 140 is not used; instead, a metal plate is used. Similar to the metal container 140, it is positioned so that there is no direct contact between the cooling system and the table.

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

[0058] Similar to Example 2, the temperature is measured again at the three locations.

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

[0060] Example 8 In this embodiment, the material of the serving plate 130 is changed to stainless steel, but it is the same as in Embodiment 5, and further specifications are as shown in the table in Figure 15.

[0061] The graph in Figure 16 shows the results of applying a ceramic system 100, including a heat buffer material 120 and a phase change material 110, to one or more serving dishes 130 supported on a carrier container 140, with the specific choice that the serving dishes 130 are made of stainless steel. It can be concluded that the ceramic system including the heat buffer material 120 and the phase change material 110 provides minimization of temperature fluctuations across the entire surface, thereby guaranteeing the safety of food present on this plate or dish 130. In addition, it can be determined that the ceramic system as a cooling system ensures that the temperature remains within a range safe for food.

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

Claims

1. A ceramic 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 the 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 the at least one package containing the phase-change material on its lower side.

2. The ceramic system according to claim 1, comprising a carrier device configured to hold at least one optional shape-retaining package containing the phase-change material, and to hold at least one serving dish on top of it.

3. The ceramic system according to claim 1 or 2, wherein at least one shaped flexible package containing the liquid thermal buffering material is made from a plastic material that is impermeable to water, salt, alcohol, and esters.

4. The ceramic system according to claim 1, wherein the liquid thermal buffering material comprises water, salt, alcohol, and / or ester.

5. The ceramic system according to claim 1, wherein the liquid thermal buffer material contains a gelling agent.

6. The ceramic system according to claim 5, wherein the gelling agent is sodium polyacrylate.

7. The ceramic system according to claim 1, wherein at least one optional shape-retaining package containing the phase-change material is made from a shape-retaining plastic material that is impermeable to water, salt, alcohol, and ester.

8. The ceramic system according to claim 1, wherein the phase change material comprises water, salt, alcohol, and / or ester.

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

10. The ceramic system according to claim 1, wherein the phase change material includes a gelling agent.

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

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

13. 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.

14. 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 the 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 the at least one package containing the phase-change material on its lower side, and the method - The step of packaging the thermal buffer material in a shape-flexible package, - The step of packaging the phase change material in an arbitrarily selected shape-retaining package, - The steps of arranging the shape-flexible package containing the heat buffer material on an optional shape-retaining package containing the phase change material, and arranging the serving dish on the shape-flexible package containing the heat buffer material, A method characterized by including

15. The shape-flexible package containing the liquid thermal buffer material is manufactured from a plastic material that is impermeable to water, salt, alcohol, and esters, and / or The method according to claim 14, wherein the liquid thermal buffering material comprises water, salt, alcohol, and / or ester.

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