Zoned Food Serving Bar Heating Without a Steam Water Bath

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Solution Overview

Problem

Existing hot food serving bars, such as steam tables, are inefficient in maintaining food at elevated temperatures, require excessive energy, increase humidity and cooling demands, necessitate frequent cleaning, and lack independent temperature control for food-holding pans.

Innovation Solution

A temperature-controlled food serving bar with thermally conductive channels divided into separate zones, each with independent temperature control, using heating elements and thermal barriers to maintain food at optimal temperatures without heating a large water bath.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Temperature

If a water bath is used to heat food-holding pans, then food can be maintained at elevated temperature, but excessive energy is consumed to heat the entire water bath

Engineering Contradiction:

Improvefood holding temperatureVSAvoidenergy consumption

Core Design Contradiction:

TemperatureVSUse of energy by moving object

Solution Approach 1:

The serving bar is divided into multiple independently controlled heating zones, each with its own heating element and temperature control system. This allows only the specific zones containing food to be heated, rather than heating an entire water bath, thereby reducing energy consumption while maintaining food at proper temperatures.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Different zones of the serving bar can be heated to different temperatures based on the specific food items being held. Each zone has localized heating elements that provide heat only where needed, creating non-uniform temperature distribution optimized for different food types and reducing overall energy requirements.

Inventive Principle:

Principle #3Local quality

2Temperature

If a water bath is used to heat food, then food can be maintained at elevated temperature, but humidity and temperature of the operating environment increase

Engineering Contradiction:

Improvefood holding temperatureVSAvoidenvironmental humidity and temperature

Core Design Contradiction:

TemperatureVSObject-affected harmful factors

Solution Approach 1:

The water bath medium is completely removed from the system. Instead of using water to transfer heat, the invention uses direct contact between food-holding pans and heated solid surfaces (channels with heating elements). This extraction of the water bath eliminates steam generation and the associated increase in environmental humidity and temperature.

Inventive Principle:

Principle #2Taking out (Extraction)

Solution Approach 2:

The liquid-based heat transfer system (water bath) is replaced with a solid-based conduction system (heated channels). This substitution eliminates the phase change from liquid to vapor that causes humidity problems, while maintaining effective heat transfer to food items.

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Temperature

If a water bath is used, then food can be heated, but frequent cleaning and maintenance are required due to steam condensation

Engineering Contradiction:

Improvefood holding temperatureVSAvoidcleaning and maintenance

Core Design Contradiction:

TemperatureVSEase of manufacture

Solution Approach 1:

The water bath and steam generation system are completely removed. Without steam production, there is no steam condensation on surrounding equipment, eliminating the need for frequent cleaning and maintenance of adjacent surfaces. The dry heating system significantly reduces maintenance requirements.

Inventive Principle:

Principle #2Taking out (Extraction)

4Temperature

If a water bath is used, then food can be maintained at elevated temperature, but food can be spilled into the water requiring frequent cleanup

Engineering Contradiction:

Improvefood holding temperatureVSAvoidfood spill contamination

Core Design Contradiction:

TemperatureVSObject-generated harmful factors

Solution Approach 1:

The water bath is removed from the system, eliminating the risk of food spilling into water. Food items are held in pans that rest on heated solid surfaces, so any spills remain contained or can be easily wiped away without contaminating a large volume of water that would require draining and cleaning.

Inventive Principle:

Principle #2Taking out (Extraction)

5Temperature

If a steam table is used, then food can be heated, but the entire water bath must be maintained at elevated temperature requiring large power

Engineering Contradiction:

Improvefood holding temperatureVSAvoidpower consumption

Core Design Contradiction:

TemperatureVSUse of energy by stationary object

Solution Approach 1:

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Instead of heating the entire serving bar or water bath to a uniform high temperature, only the specific zones where food is placed are heated to the necessary temperatures. This partial heating approach uses significantly less power while achieving the same food safety and quality outcomes.

Inventive Principle:

Principle #16Partial or excessive action

6Temperature

If existing steam tables are used, then food can be maintained at elevated temperature, but independent temperature control of individual pans is not possible

Engineering Contradiction:

Improvefood holding temperatureVSAvoidindependent temperature control

Core Design Contradiction:

TemperatureVSAdaptability or versatility

Solution Approach 1:

The serving bar is divided into multiple independently controlled heating zones, each with its own heating element and temperature control system. This allows different temperatures to be set for different zones based on the specific food items being held, providing independent temperature control capability that was not available in traditional steam tables.

Inventive Principle:

Principle #1Segmentation

Solution Approach 2:

Inventive Principle:

Principle #3Local quality

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

This design efficiently maintains food at desired temperatures, reduces energy consumption, minimizes humidity and maintenance needs, and allows for precise temperature control of individual food pans, enhancing food safety and storage efficiency.

Implementation Method 1

at least one channel of thermally conductive material extending lengthwise of the food serving bar for receiving at least one food-holding pan

Methodology Applied

Scientific EffectThermal conduction: Conduction (thermal)

Implementation Method 2

Adjacent ends of adjacent channel sections are separated by a thermal barrier

Methodology Applied

Scientific EffectThermal insulation: Thermal Insulation

Data Source

PatentUS8931293B2Food serving bar

Publication Date: 2015.01.13 DUKE MANUFACTURING CO

AI summary

A temperature controlled food serving having at least one channel of thermally conductive material for receiving at least one food-holding pan. The at least one channel defines an elongate pan receiving cavity for placement of the at least one food-holding pan at any desired location along the cavity. A temperature control system comprises at least one heating element for heating the at least one channel to maintain food products held in the food-holding pans at a food holding temperature. The at least one channel has at least two different temperature zones along a length of the channel so that food products in different temperature zones can be held at different food holding temperatures.