The present invention relates to a more efficient chafing dish basin or Bain Marie for the hotel/catering and hospitality industry, that has a first exterior basin with a heating element, a second basin comprising an insulating base, one or more heat conductive layers and a third food basin. The first exterior basin has a heating element that extends through the insulation base, and heat conductive layer(s) to contact the bottom of the food basin. The heating element can be heated by naked flames or electrically. Sufficient heat is transferred to the food basin to obviate the need for water or allows for significantly less water to be used, increasing the safety profile of these chafing dishes.

Certain embodiments herein relate to a chafer skirt that comprises a band that may be removably attached to the perimeter of a chafer dish frame via a securing mechanism. The chafer skirt may further comprise a plurality of plates coupled to the band via a plurality of fasteners, where each of the plurality of plates further comprise an attachment mechanism, to individually attach each of the plates to the perimeter of the chafer dish frame, such that the band wraps around the chafing dish frame and the plurality of plates extend downward from the band to form a wall around one or more sides of the chafing dish frame, thereby enclosing a heat source below the chafing dish frame.

A protective cover member is a four-walled shield which would serve as a wind blocker, preventing gusts of wind from extinguishing Sternos heaters which are heating a chafing dish. At the same time, the protective cover member would keep the Sterno flames contained within the unit, reducing the risk of fire while also allowing for more effective food warming. In addition, convenient handles would permit users to attend to the Sternos without fear of burning their hands.

A food heating device includes a plurality of chambers capable of receiving respective food items. The device further includes a steam generator and a plurality of valves for controlling admittance of steam from said steam generator into said chambers. The device is arranged to operate in at least one mode in which during a first period a first one of said valves is open and at least one of said valves remains closed and wherein said steam generator is operated to produce steam for a time less than said first period.

The Time Saver is a kitchen apparatus comprised of various compartments working in conjunction to thoroughly clean raw meat before cooking.

The top compartment is temperature-controlled via heating elements installed on both sides. The central compartment will be similar in appearance and function to a rotisserie oven with a glass door. The central compartment has holes at the bottom for draining into the third compartment and will also contain a basket that holds the raw meat and small brush for extra cleaning. The third and final compartment receives the contaminated water from the meat washing process. The dirty water will be drained via a hose attached to the device. All parts of the device are intended to be washable and or dishwasher safe, allowing for multiple uses. Exact size, measurement, construction, and design specifications may vary upon manufacturing.

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 food heating device having a heat pack containing heating agents that react chemically to release heat when come into contact with water, and a container for containing the heat pack; the container has a water capacity that allows the container to hold an amount of water capable of allowing the heat pack to chemically react with so that the heat pack releases heat to heat the food.

A chafer wire stand of three lengths of wire has one length of wire as an upper loop and the other two substantially identical to each other, as well as being mirror images of themselves. These two lengths of wire are laid out perpendicular to each other, and each end thereof attaches to the upper loop. These two lengths are connected to the upper loop, then have a vertical drop to the bottom followed by a section acutely angled back upwards, then an acute angled drop to the bottom again in a second vertical section. Then a right angle connection from the vertical section to a horizontal section forms the outline or exterior of a receptacle for a heat source. This half wire section is repeated three more times (two wires, two half wire sections each) forming an economical wire chafing stand which only requires four or five weld points.

One variation of an apparatus for cooking includes: a housing including a first section configured to be immersed in fluid within a cooking container and a second section adjoining the first section; an annular knob arranged over the second section; a position sensor arranged within the second section and configured to detect rotation of the magnetic element; a display arranged on the housing and configured to display a cooking parameter selected through rotation of the annular knob; a heating element arranged within the first section; a circulator arranged within the housing and configured to draw fluid, in the cooking container, along the heating element; and a controller configured to control the heating element and the circulator according to a temperature of the fluid measured by the temperature sensor, thereby maintaining the fluid within a predetermined range of temperatures including the selected temperature.

A chafer wire stand of three lengths of wire has one length of wire as an upper loop and the other two substantially identical to each other, as well as being mirror images of themselves. These two lengths of wire are laid out perpendicular to each other, and each end thereof attaches to the upper loop. These two lengths are connected to the upper loop, then have a vertical drop to the bottom followed by a section acutely angled back upwards, then an acute angled drop to the bottom again in a second vertical section. Then a right angle connection from the vertical section to a horizontal section forms the outline or exterior of a receptacle for a heat source. This half wire section is repeated three more times (two wires, two half wire sections each) forming an economical wire chafing stand which only requires four or five weld points.