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.

A hot food holding station is a device that can keep food warm, especially food that has been deep fried or cooked, thereby providing consumers convenience of serving heated ready-to-eat food. The device further ensures that edibles that are being held are evenly heated across the storage unit. In order to accomplish this, the device uses a heated airflow system that includes multiple air flow passages and a multi-functional grease tray ramp. The heated airflow system includes an air blower unit, an airflow unit, a heated air chamber and a food holding compartment that are fluidly communicated with one another. Further, the device utilizes fresh air from the atmosphere for heating the food, thereby preventing recirculation of air within the system.

The present invention is a candle warming image display lamp (CWIDL) for use in displaying user selectable images while providing light such as to light a room brightly or as a night light, while also warming a preferably spill resistant wickless scented candle, without spilling hot molten candle wax.

A heat exchanging liquid container system comprising a main body; a phase change material (PCM) module disposable within the main body; a PCM disposed within the PCM module; a liquid reservoir defined by the main body and/or the PCM module configured to have liquid disposed therein having a first temperature; and a temperature conditioning channel formed along a wall of the PCM module and/or through the PCM module such that the temperature conditioning channel is in thermal contact with the PCM. The temperature conditioning channel configured to provide a flow path through which the liquid can flow to dispense the liquid from the liquid reservoir such that the liquid will be in thermal contact with the PCM while being dispensed. The PCM configured to exchange thermal energy with the liquid and thereby condition the liquid to be dispensed at a second temperature that is within a desired temperature range.

An actively heated or cooled food container can have a lid movable between an open and a closed position and an insulated body to which the lid can be attached. The insulated body can have a sidewall that defines a perimeter of the container body and a base, the sidewall and base defining one or more chambers that can be sealed by the lid. The food container can have a temperature control system that can include one or more heating or cooling elements in thermal communication with one or both of the sidewall and the base and operable to heat or cool one or both of the sidewall and the base to thereby heat or cool the one or more chambers in the food container.

Double-walled crockery comprising a first wall (610) to be heated or cooled, and a second wall (620), wherein between the first wall and the second wall is located a space (630) in which a pouch (640) filled with a phase-change material is accommodated, wherein the pouch is arranged against the first wall of the crockery and wherein a thermally insulating layer is present between the pouch and the second wall of the crockery.

A cooking assembly includes a grill rack having a peripheral portion defined by a plurality of laterally extending wires bound by a peripheral frame. An inner retention portion is defined by a plurality of laterally extending wires generally co-planar with the plurality of laterally extending wires of the peripheral portion. The inner retention portion includes a retention border adapted to removably engage the drip tray. A drip tray is configured to removably engage the retention border, thereby securing the drip tray laterally. One of a searing pan and a cooking stone is configured to be received in the drip tray.

An actively heated or cooled food container can have a lid movable between an open and a closed position and an insulated body to which the lid can be attached. The insulated body can have a sidewall that defines a perimeter of the container body and a base, the sidewall and base defining one or more chambers that can be sealed by the lid. The food container can have a temperature control system that can include one or more heating or cooling elements in thermal communication with one or both of the sidewall and the base and operable to heat or cool one or both of the sidewall and the base to thereby heat or cool the one or more chambers in the food container.

A cooking assembly includes a grill rack having a peripheral portion defined by a plurality of laterally extending wires bound by a peripheral frame. An inner retention portion is defined by a plurality of laterally extending wires generally co-planar with the plurality of laterally extending wires of the peripheral portion. The inner retention portion includes a retention border adapted to removably engage the drip tray. A drip tray is configured to removably engage the retention border, thereby securing the drip tray laterally. One of a searing pan and a cooking stone is configured to be received in the drip tray.

Methods for prolonging the quality of a warm food item after the warm food item is prepared, the methods including the steps of placing the warm food item in a thermally insulated enclosure, maintaining the temperature in the thermally insulated enclosure within a predetermined temperature range based on the type of warm food item, maintaining the temperature in the thermally insulated enclosure by blowing heated air over the warm food item, and maintaining the moisture level within the thermally insulated enclosure within a predetermined moisture range based on the type of warm food item.