A chafing dish assembly for use with first and second food trays. The chafing dish assembly includes a support pan and a stopper rail. The support pan further includes a support pan lip with a lip top surface sized and configured to support the food trays. The support pan lip has stopper grooves disposed along the lip top surface. The stopper rail includes first and second positioning tabs extending at each end of the rail. The stopper rail is cooperatively sized and configured with the first and second positioning tabs respectively received in the stopper grooves with the rail spanning across an open top of the support pan and with the first and second food trays positioned in the support pan and supported by the stopper rail.

A water actuated food vessel heater comprising: an outer surface resting upon a support surface and configured to directly support the bottom surface of a chafing pan assembly; an upper rim comprising an elastic material; a lower rim comprising an elastic material; an inner bowl configured to hold a volume of water; and a plurality of vent grooves in an upper edge of the chafing heater.

Provided is a rice cooker suitable for enzyme brown rice. The rice cooker (1) is provided with rice-cooking control details with via which the following steps are executed in the stated order: a softening step in which the temperature detected by a temperature detector (5) is kept in a range of 50 to 70 C. inclusive and contents of the rice cooker (1) are softened; a first heating step in which the temperature detected by the temperature detector (5) is kept in a range of 110 to 130 C. inclusive while the pressure in an inner pot part (2) is kept in a range of 1.8 to 2.2 atmospheres inclusive; a second heating step in which the temperature detected by the temperature detector (5) is raised so as to be higher than that in the first heating step and the temperature is kept in a range of 115 to 155 C. inclusive while the pressure in the inner pot part is kept in a range of 1.8 to 2.2 atmospheres inclusive; and a steaming step in which the contents are steamed for a prescribed period.

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.

A serving table insert and method present a food serving tray at a serving location elevated above a serving tabletop. A visible portion of an external surface on the insert carries a decorative feature viewable upon presentation of the food serving tray supported by the insert. The insert extends over an altitudinal distance of a magnitude sufficient to accommodate a food serving tray chosen from a series of food serving trays of selected capacities provided by a range of depths.

The present disclosure relates to sous-vide cooking in an oven of a cooking appliance. A temperature probe senses a temperature of a water bath or the food in the water bath, which is placed in the oven cavity. The sensed temperature is used as a feedback input for a controller that controls a heating element of the appliance in a manner that causes the water and food to reach a desired final temperature of the food in equilibrium with the water bath, which in turn is in equilibrium with the air in the cavity.

An automatic meat cutting apparatus includes: a skewer holding system to hold a skewer with meat in a vertical position and to rotate the skewer about a vertical axis of rotation, a grill unit to grill meat on the skewer, a meat cutting device to cut meat from the skewer, and an actuator system to move the cutting device with respect to the skewer. The automatic meat cutting apparatus further includes: a sensor device arranged to provide a sensor signal representative for a location of the meat on the skewer, and a processing unit to control the actuator system to move the cutting device to a desired cutting position on the basis of the sensor signal.

A vacuum low-temperature cooker includes a main body having a heating unit immersed in fluid accommodated in an accommodation tub and heating the fluid, a vacuum packaging unit connected to the main body and vacuum-sealing a packaging film, and a control unit installed in the main body or the vacuum packaging unit, and electrically connected to the heating unit and the vacuum packaging unit so as to control the heating unit and the vacuum packaging unit.

The present invention relates to a system of support and inserts for an equipment of the type of a buffet station, in which the supporting elements have a design that allows their combination to accommodate a set of inserts in a wide variety of configurations inside a well of a conventional buffet equipment, which allows the same equipment to be adapted according to different food presentation requirements. The elements that constitute the system of support and inserts for an equipment of the type of a buffet station of the invention, are: a) a set of main and intermediate supporting rods that provide support and prevent the sliding of the inserts, and b) a set of inserts of various dimensions that can be configured to cover the entire well; these inserts have a tab designed to be coupled to the supporting bars and avoid displacements perpendicular to the bar.

A steamer accessory includes a water reservoir communicating with the outside via a filling orifice, and a steam generator including a steam production chamber connected to at least one steam distribution outlet provided in a lower part of the steam generator, the water reservoir communicating with the steam production chamber via a water supply inlet. The steam production chamber communicates with at least one steam evacuation outlet disposed higher up than the water supply inlet, the steam production chamber being confined above the steam evacuation outlet(s), the or each steam evacuation outlet communicating via a duct with the or one of the steam distribution outlet(s).