A bain-marie's and cold tables pan and pan liner system includes a temperature controlled food serving bar having at least one channel preferably a thermally controlled. A sub-pan is received in the channel and has a bottom, and an upward extending side wall which terminates in a lateral extending flange and defines generally upper sub-pan surfaces and lower sub-pan surfaces wherein the one sub-pan is made of a material and predefined thickness x sufficient to provide structural stability when disposed in the thermally controlled environment. A pan liner has a complementary configuration to the sub-pan having a bottom, and an upward extending side wall which terminates in a lateral extending flange and nested on the sub-pan and covers the upper sub-pan surfaces and having thickness x-y which is thinner than the sub-pan thickness x and made of a recyclable material.

A catering and cooking device includes a machine body, a heating unit and/or a flow control unit, a control unit electrically connected to the heating unit and/or the flow control unit to control the heating unit and/or the flow control unit, and a network communication unit electrically connected to the control unit to receive processing process information to control water outlet time of a water reservoir. The catering and cooking device of the present invention receives processing process information corresponding to food via the network communication unit, controls the flow control unit to add liquid such as water or oil according to the received processing process information, and then controls the heating unit to heat according to a preset power map and heating time, the present invention can process different foods in a targeted manner.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

A chafing dish, including a basin including a well to store items therein, the basin comprising a lower groove forming portion disposed on at least a portion of the basin, a retractable lid disposed on at least a portion of a top surface of the basin to retract to an open position to open access to the well, and to expand to a closed position to close access to the well, the retractable lid including a body to cover the well when the retractable lid is in the closed position, an edge side disposed at a first end of the retractable lid to contact a first side of the top surface of the basin, and a weighted bar disposed at a second end of the retractable lid to slide toward the edge side to open access to the well and to slide away from the edge side to close access to the well, a top rim to cover at least a portion of an outer surface of the retractable lid, the top rim comprising an upper groove-forming portion to be affixed to the lower groove-forming portion to create bar-sliding grooves disposed at side portions of the basin to receive respective ends of the weighted bar therein to allow the weighted bar to slide within the bar-sliding grooves toward and away from the edge side.

Chafing dish (100) comprising a closing cover (120), a water pan (110) with a bottom (111) adapted to be coupled with a heat source (200), a perimeter wall (113), a food tray (10) separably mountable with said water pan (110), a heat conductor plate (20) separably mountable between said water pan (110) and said food tray (10) that comprises a perimeter wall (23).

Presented herein is a system and a method (i.e., utility) for use in defrosting frozen food items. The utility is directed generally to a device and its use that directs a flow of a defrosting fluid (e.g., water) into a lower portion of a basin where the water passes upwards to the rim of the basin to defrost frozen items placed in the basin.

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 system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

The invention relates to a container for receiving meals, keeping meals warm, and/or dispensing meals, wherein the container has a main part which can be closed by means of a cover. According to one aspect of the invention, a brake is provided which brakes a closing movement of the cover. According to another aspect of the invention, a connecting module is provided for connecting the cover to the main part, said connecting module releasably connected both to the cover as well as to the main part.

An outdoor heat preservation dining stove includes a base and a plate. The top of the base is recessed inwardly to form in turn a holding cavity and a water storage cavity which are connected, wherein the water storage cavity is used for storing hot water, and the plate is placed in the holding cavity with its bottom contacting the hot water in the water storage cavity. The inner side of the base is provided with an overflow groove, located at the interface between the holding cavity and the water storage cavity, to receive the hot water overflowing from the water storage cavity. The heat preservation dining stove has the advantages of easy operation and maintenance, simple manufacturing process, preventing the food pan from floating and improving the heat preservation effect, convenient to carry and not affect the taste of food.