Provided is an infrared heating cooker enabling a user's desired second cooking pan to be mounted on an upper surface of a first cooking pan, such that food can be cooked on the second cooking pan. The infrared heating cooker includes: a lower body; an upper body; an upper heating element provided at the upper body; a first cooking pan provided on the upper surface of the lower body, including a separation prevention unit at predetermined intervals along the edge of the upper surface thereof, and capable of transferring heat obtained from the upper heating element to the upper side thereof; and a second cooking pan mounted on the upper surface of the first cooking pan while being detachably provided at the separation prevention unit of the first cooking pan, such that food can be cooked by receiving heat from the upper heating element provided inside the upper body.

The present invention provides single units that contain a large lower chamber, and one or more display shelves above this chamber on the inside of the unit. A roller grill or other large appliance may be provided in the lower chamber, or the chamber may be left open to display large food products or other items. The shelves may be heated for keeping foods displayed on the shelves warm; however, the shelves need not be heated for food products that do not need to be kept warm. Heating elements, lights and sensors may be adjusted using electronic controls to provide optimum temperatures inside the various chambers of the display units. Display units of the present invention allow store owners to utilize the space above a roller grill or other appliance to merchandise additional food products as opposed to requiring a separate food merchandiser to occupy additional valuable counter space. The performance of the roller grills of the present invention is improved over stand-alone roller grills, thereby reducing the potential for lost sales due to food not being sufficiently heated.

A system and method for integrating inductive heating into packaging and other product vessels that allows for controlled heat distribution. The system and method provides for multidimensional heating of a packaged item on multiple sides at the same time using electromagnetic energy emitted from a single source. The inductively heated package may include a heating element having a plurality of conductive elements configured to implement a desired heating profile. The conductive elements may be arranged in layers to allow heating on different surfaces of a packaged item. Each layer of the heating element may be configured to distribute the available energy as needed for an ultimate cooking experience. The present invention provides a method of design where the sum of the available energy is distributed in accordance with the desired heating profile. The heating method enables boxes, vessels, wrappers, pouches, bags, and other containers

A system is provided using targeted narrowband radiation emitting devices or arrays of devices that offers a solution to the difficulties surrounding heated product dispensing. Rather than maintaining an entire reservoir of product at a raised temperature, much smaller volumes (single portions or small multiples thereof) can be held ready and at temperature to be dispensed without wasting additional energy on keeping a large volume of product warm. This is achieved by leveraging the unique, targeted nature of these devices to quickly and accurately heat a small amount of product separated out from the main reservoir and held ready for dispensing.

A heating unit includes a housing defining a thermal cavity and has a first longitudinal edge and an opposing second longitudinal edge, a reflector assembly disposed within the thermal cavity, a heating element, and a lighting element. The housing defines a vent positioned at least one of laterally between a central longitudinal plane of the housing and the first longitudinal edge and laterally between the central longitudinal plane and the opposing second longitudinal edge. The reflector assembly is coupled to an interior surface of the housing. A spacer is positioned between the reflector assembly and the interior surface forming an air gap therebetween. The heating element extends within the central longitudinal plane and is at least partially surrounded by the reflector assembly. The lighting element is positioned along at least one of the first longitudinal edge and the opposing second longitudinal edge such that the vent is positioned laterally between the lighting element and the heating element.

A cooking utensil includes a body, the body having an infrared heating member; an infrared wave-transmitting separator, the infrared wave-transmitting separator includes a first side surface provided facing the infrared heating member and a second side surface provided facing away from the infrared heating member, and at least a part of the first side surface being not coplanar with another part of the first side surface.

A heat lamp is provided that minimizes visual obstructions between an individual and a food service line, while more evenly distributing heat across food. The heat energy penetrates into the food and does not merely heat the surface. Different heating capabilities can be provided by locating the lamp head at different positions over a large adjustable height range. Additional lighting elements provide illumination to heated surfaces to improve visual appeal. Each heat lamp on a service line may be connected to an adjacent heat lamp through built-in power receptacles. The surfaces of the heat lamp are sealed and/or made of easily cleaned substances and have features compliant to one or more industry standards. The heat lamp may be easily transportable and may be resistant to damage.

The invention relates to a sensing system comprising an electrowetting device, which electrowetting device comprises an array of actuation electrodes, and a control system configures to perform droplet operations on a system of droplets present in the sensing system. The invention also relates to a method of operating the sensing system of the invention. The invention also provides novel droplet constructs which can be made and manipulated in the sensing system of the invention.

A heat lamp is provided that minimizes visual obstructions between an individual and a food service line, while more evenly distributing heat across food. The heat energy penetrates into the food and does not merely heat the surface. Different heating capabilities can be provided by locating the lamp head at different positions over a large adjustable height range. Additional lighting elements provide illumination to heated surfaces to improve visual appeal. Each heat lamp on a service line may be connected to an adjacent heat lamp through built-in power receptacles. The surfaces of the heat lamp are sealed and/or made of easily cleaned substances and have features compliant to one or more industry standards. The heat lamp may be easily transportable and may be resistant to damage.

A multi-zone food holding bin has a continuous food supporting surface with multiple food holding zones. Each food holding zone is independently controllable so that different food temperatures may be maintained in adjacent food holding zones.