A heat loss protection lid for a thermal liquid container system, wherein the heat loss protection lid comprises a central body, a liquid ingress opening formed within the central body, a liquid dispensing opening formed within one of a peripheral edge of the central body or a lip formed around the peripheral edge of the central body. and a concealed air intake hole.

A temperature controlled storage assembly for food and beverages includes a housing, which defines an interior space, and a bowl. The housing has a recess extending into an upper face thereof. A thermal energy storage material can be selectively positioned in the interior space. The bowl comprises a bottom, which has a lower sidewall coupled thereto and extending therefrom. The lower sidewall has an upper sidewall coupled thereto and extending therefrom to define a top of the bowl. The top is open for insertion of an article into the bowl, such as a foodstuff or a beverage. The lower sidewall is inserted into the recess to selectively engage the housing. At least one of the bottom and the lower sidewall of the bowl transfer heat between the thermal energy storage material and the article.

An insulating container can be configured to retain a volume of liquid, and include a canister having a first inner wall having a first end having an opening extending into an internal reservoir, and a second outer wall forming an outer shell. The opening can be sealed by a spout adapter, the spout adapter having a spout channel extending between the internal reservoir and a spout opening, smaller than the opening of the canister. The spout opening may be sealed with a cap having a magnetic top surface, and the spout adapter may be further removably coupled to a lid that may be used as a cup into which a volume of the liquid can be poured.

A heat exchanging thermal liquid container system that comprises a main body at least partially defining a liquid reservoir structured and operable to retain a liquid, and a phase change material (PCM) liner comprising a PCM liner PCM having a selected melting temperature, and/or at least one PCM pod. Each of the at least one PCM pod(s) comprising a respective PCM pod PCM having a respective selected melting temperature. Wherein the PCM liner and/or the at least one PCM pod are disposable within the liquid reservoir such that when a liquid is disposed within the liquid reservoir the liquid will contact at least one of the PCM liner and the at least one PCM pod such that thermal energy can be exchanged between the liquid and the respective at least one of the PCM liner PCM and the at least one PCM pod PCM.

In one aspect, new dispenser components for use with portable fluid dispensing apparatus are provided. The present systems can be used to administer to a user water and other fluids optionally together with one or more other ingestibles such as flavoring, or a health supplement. In another aspect, new rotor or disk units that may comprise one or more pods or packets that contain ingestible material(s). In a further aspect, one or more of such pods or packets that may comprise one or more ingestible materials.

A configurable beverage container that insulates a disposable lidded cup (which can be of varying sizes) while a user drinks from it while travelling. A user can then remove a disposable cup for increased beverage portability while leaving the insulated portion in a desired location. Similarly, if a person chooses to drink the beverage more slowly the container will assist in maintaining the desired temperature of the beverage for a longer period of time.

A water bottle capable of freely adjusting temperature and a method for vacuumizing a sealed space thereof. The vacuumizing method includes: injecting a low-boiling point liquid into a sealed space between an inner container and an outer shell through a liquid injection hole; after the liquid injection is completed, placing a bottle mouth portion of a water bottle upside down, so that the low-boiling point liquid flows to the bottle mouth portion; heating the water bottle to vaporize the low-boiling point liquid, where since the specific gravity of the gas generated after vaporization is greater than the specific gravity of air, the air in the sealed space is lifted upward and discharged from the sealed space through the liquid injection hole; and after heating for a period of time, closing the liquid injection hole to form a vacuum or semi-vacuum state in the sealed space. The traditional vacuumizing method cannot perform vacuumizing after the conventional hand warming bottle or icing bottle is filled with a heat-conducting liquid. According to the present invention, the principle that the vaporization temperature of the low-boiling point liquid is low and the gas generated after vaporization is heavier than air is cleverly utilized for performing vacuumizing, thereby resolving the problem that the traditional vacuumizing process cannot perform vacuumizing after the sealed space is filled with the liquid.

The present invention relates to the field of take-out food cases, more particularly to a take-out food case for keeping food fresh. The principle is as follows. The temperature information of the heat insulation portion is detected and fed back to the temperature controller by the thermocouple probe. When the detected temperature is lower than the minimum temperature preset by the temperature controller, carbon fiber heating pipes are controlled to heat the food by the temperature controller. When the temperature inside the heat insulation portion reaches to the maximum temperature preset by the temperature controller, carbon fiber heating pipes are controlled to stop heating by means of the temperature controller. When the take-out food case for keeping food fresh is not in use, ultraviolet sterilizing lamps are controlled to perform regular sterilization for the take-out food case by means of the timer.

A secure food delivery box apparatus for preventing food tampering during delivery includes a container body defining a body inside. A plurality of compartment walls is coupled within the body. A pair of handles is coupled to the container body. A lid is hingingly coupled to a body back side to selectively cover and uncover a body top side. A zipper is coupled to the container body and the lid. The zipper has a pair of zip bodies each having a zip loop. A zipper catch is coupled to the container body. The zipper catch selectively locks and releases the zip loop of each zip body. A digital keypad is coupled to the container body and is in operational communication with the zipper catch.

A machine (1) for processing a liquid food substance includes a jug (20) that has a container (21) and a handle (31,32,33) for holding the jug by an adult human hand (40). The container (21) delimits a food cavity (21′) for containing the food substance. The handle (31,32,33) has a connection member (31) projecting from the container (21) and a substantially elongated upright gripping member (32) that is connected to the connection member (31) at a distance from the container (21). The gripping member (32) has an upper portion (32a) that is above the connection member (31) and a lower portion (32b) that is below the connection member (31). The upper portion (32a) is configured to support a thumb (41) of the hand (40) and delimits with the connection member (31) an upper seat (31a) for accommodating an index finger (42) of the hand (40). The handle (31,32,33) has a confinement member (33) that extends: substantially uprightly between the container (21) and the lower portion (32b) of the gripping member (32); and downwardly from the connection member (31) or from close thereto. The confinement member (33) and the lower portion (32b) and the connection member (31) delimit a lower seat (31b) for accommodating a portion of a middle finger (43) of the hand (40).