A chafing dish wind shield assembly for inhibiting chafing burners from being extinguished by wind includes a band that is comprised of a flexible material thereby facilitating the band to be formed into a closed shape to surround a chafing dish. The band is comprised of a fluid impermeable material to inhibit air from passing therethrough and extinguishing burners positioned beneath the chafing dish. Additionally, the band is comprised of a flame retardant material to inhibit the band from catching flame due to the burners. The band is matable to itself when the band is formed into the closed shape for retaining the band around the chafing dish.

Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

A cooking appliance includes a main body that defines a cooking chamber, a steam generator comprising a steam heater that is configured to heat food in the cooking chamber by generating steam, a lower heater located vertically below a bottom wall of the cooking chamber and configured to heat food in the cooking chamber, and a controller configured to control the steam heater and the lower heater. The controller is configured to: based on selection of a steam cooking mode, operate the steam heater to generate steam; and turn on the lower heater in a state in which steam cooking is performed.

A device for reheating food components refrigerated preserved in packaging is provided that includes a housing, a water tank for holding water and a lid for closing the water tank, an immersion basket with compartments for packaging units of refrigerated preserved food for insertion into the water tank, at least one electric heating element for heating the water, a pump for circulating the water, and a control unit. The control unit is configured, during a heating method, to regulate the power supply to the electric heating element such that the water temperature is maintained at a heating temperature of 80°-90° C. The uses of the device for reheating food components refrigerated preserved in packaging units is also provided. Refrigerated preserved food components are provided by a method in which the food components, after their hot preparation at a temperature of at least 75° C., are filled into packaging units, sealed and cooled in a water bath of less than 3° C. to a core temperature of less than 3° C.

The present invention relates to a non-AC powered flameless heating system which includes a plurality of compartments each for receiving a liquid-activated heating element; an activating liquid receptacle for receiving a liquid capable of activating the liquid-activated heating element to release heat; and a liquid conducting means for sequentially, in time, conducting the liquid in the activating liquid receptacle to the plurality of compartments in an amount sufficient to activate the liquid-activated heating element in the compartments. The present invention is safe and convenient to use and capable of providing heat supply for a prolonged period of time.

An improved flameless, non-electric chafing dish and an improved flameless non-electric heat source for use in connection therewith is provided. The chafing dish assembly includes a support frame for supporting the chafing dish on a serving surface, a lower (water) pan positioned on the support frame and having a bottom and one or more side walls, a food pan configured to nest inside the lower pan and having a bottom and one or more side walls, and an air-activated exothermic warming device positioned between the lower pan and the food pan. The warming device comprises a mixture of materials including iron which produce heat from the exothermic oxidation of iron when exposed to air. A support device configured for positioning between the air-activated exothermic warming device and the lower (water) pan is also provided. The support device is configured to permit airflow to the warming device and to elevate the warming device into direct contact with the food pan.

A disposable support pan has a sidewall with a top lip that support the lips of rectangular food trays above a support surface. A disposable suspension tray inside the support pan has a flange resting on a support pan shoulder so the bottoms of two pockets in the suspension tray are between the support surface and the bottom of the food trays. Water in each pocket reacts with a calcium-oxide packet in each pocket to boils a predetermined amount of water to generate steam that heats the food trays without having the packets contact the food trays. One or two tray supports on each side of the pan may extend from the shoulder to a top support flange extending outward around a periphery of the support pan. The suspension tray has corresponding recesses to mate with the tray supports to keep steam from entering the area below the suspension tray.

A utility skirt for a wire chafing dish rack, wherein the utility skirt is folded around the wire chafing dish rack. The utility skirt having an upper edge, a lower edge, a left edge, and a right edge defining an area of the utility skirt. The upper edge of the utility skirt runs along the upper rim of the wire chafing dish rack. Three tabs extend from the left edge and three slits are made in the utility skirt near the right edge. The three tabs can interlock with the three slits for coupling the left edge to the right edge. Three fold lines divide the utility skirt into four sections, each of the four sections corresponds to the four sides of the wire chafing dish rack. Rim-tabs from the upper edge of the utility skirt folds over the upper rim for supporting the utility skirt over the wire chafing dish rack.

There is disclosed herein a sous vide appliance (10) including: a tube (12) having longitudinally opposite first and second ends (14, 13), and providing a liquid flow path (26) having an inlet adjacent the first end (14), and an outlet adjacent the second end (13); a heating element (31) mounted adjacent the tube (12) to heat liquid passing along the flow path from the inlet to the outlet; an outer housing (11) within which the tube (12) is located; and a switch (32) located between the tube (12) and the housing (11) and operatively associated with the heating element (31) to provide for the delivery of electric power to the heating element (31).