The present invention relates to an infant feeding warming system useful to repeatedly and precisely warm breastmilk or formula for use in the NICU. The system in one form comprises a bedside unit that is attachable to an IV pole. The system may also comprise a centralized warming station with multiple chambers, wherein one chamber heats a bottle or syringe, and the remaining chambers are used for storage and/or refrigeration. The system will use a non-liquid heating system to heat feedings. A disposable liner may be used inside the chamber. The system may also contain heating algorithms that are based on a user inputting milk parameters such as volume and initial temperature.

A food pan well includes a base defining an internal cavity and a temperature regulating system disposed within the internal cavity. The temperature regulating system includes an internal enclosure and at least one of a cooling assembly and a warming assembly. The internal enclosure is positioned within the internal cavity. The internal enclosure includes a bottom wall and a sidewall that extends around a periphery of the bottom wall. The bottom wall and the sidewall cooperatively define a temperature regulated cavity. The base is configured to support one or more food pans such that the one or more food pans are selectively suspendable within the temperature regulated cavity. The cooling assembly is positioned to facilitate cooling at least one of the one or more food pans and the warming assembly is positioned to facilitate warming at least one of the one or more food pans.

A refrigerator including a main body; a control panel arranged on one surface of the main body; a storage compartment arranged in the main body; a case arranged in the storage compartment; a heater arranged in the case; a fan configured to introduce air from outside the case into the case; and a processor configured to control the heater to maintain a temperature in the case at a fermentation temperature for a fermentation time. The processor may control the heater to maintain a temperature in the case at a first temperature for a first time period based on receiving a user input for a normal fermentation from the control panel, and control the heater to maintain the temperature in the case at a second temperature higher than the first temperature for a second time period shorter than the first time period, based on receiving a user input for a rapid fermentation from the control panel.

An air guide member, for an apparatus for preparing food by circulation of hot air in a food preparation chamber, includes an air deflecting structure and a protected region for collecting residual material from the food preparation chamber. The air deflecting structure has a deflection surface with a deflection orientation that leads away from the protected region.

A food thawing apparatus includes a first thawing chamber and a second thawing chamber alongside the first thawing chamber, an upright divider wall between the chambers, wherein the first thawing chamber includes a back side, a front side, an exterior lateral side spaced from the divider wall and an interior lateral side adjacent the divider wall, wherein the second thawing chamber includes a back side, a front side, an exterior lateral side spaced from the divider wall and an interior lateral side adjacent the divider wall. A plurality of air movers are located in or on the divider wall and are positioned and operable such that a looped air flow path, in top plan view, is created, through the first and second chambers.

An open food storage container is provided. The container includes a housing with side walls and end portions that establish a holding volume. The side walls and end portions are arranged with the right side wall extending from the first and second end portions and the left side wall also extending from the first and second end portions. The first and second end portion include air handling units and heating elements, the air handling units are configured to draw air in a first direction through a suction substantially parallel to a plane parallel to the side walls and discharge air in a second direction substantially perpendicular to the plane. The second end portion is configured to draw air in a third direction through a suction, wherein the third direction is opposite from the first direction and substantially parallel to the plane, and discharge air in the second direction.

A mobile heated cabinet and method of mitigating stratification of temperature within the interior of the mobile heated cabinet are disclosed, wherein the mobile heated cabinet can be used to both (a) store food at a stationary location and (b) store and transport food when moved from the stationary location. The disclosed mobile heated cabinet and method mitigate stratification of temperature by providing a heating device, an air circulating device, an external power source, and a self-contained power source.

The present invention relates to food preparation. In order to provide an apparatus for preparing food with hot air with an improved flow characteristic, an apparatus (10) for preparing food is provided, comprising a food preparation chamber (12), an air movement device (14), a heating device (16), and air guiding means (18). The food preparation chamber is provided by a container structure (22) at least partly enclosing a receiving volume (24) for receiving food to be prepared by a through-streaming of hot air; wherein the container structure comprises sidewalls (26) and a bottom wall (28), wherein the bottom wall and/or one of the side walls is air-permeable providing an air entry opening (30) for entering of hot air into the receiving volume, and wherein the container structure comprises an air discharge opening (32). The heating device is configured to heat air of an air flow provided by the air movement device. The air guiding means provide an air duct arrangement (34) from the discharge opening via the heating device and the air movement device to the air entry opening. The air movement device is a fan (36) with an air inlet (38) and an air outlet (40), and the fan is provided sidewards of the food preparation chamber.

The inventive food holding apparatus comprises a holding area that accommodates food and warms the food with heat radiated by a bottom surface and with warm convection air. Part of the convection air forms an air curtain having a Bernoulli effect that removes excess moisture from the external surface of the food and maintains the food in a warm, crisp condition. The apparatus conditions food to attain a biologically safe noncooking temperature and to retain its freshly cooked texture and internal moisture for more than two hours. This lets restaurants serve the food longer to its customers, allowing efficient batch cooking and significantly decreasing food waste.

An open food storage container is provided. The container includes a housing with side walls and end portions that establish a holding volume. The side walls and end portions are arranged with the right side wall extending from the first and second end portions and the left side wall also extending from the first and second end portions. The first and second end portion include air handling units and heating elements, the air handling units are configured to draw air in a first direction through a suction substantially parallel to a plane parallel to the side walls and discharge air in a second direction substantially perpendicular to the plane. The second end portion is configured to draw air in a third direction through a suction, wherein the third direction is opposite from the first direction and substantially parallel to the plane, and discharge air in the second direction.