The Delfield Company, LLC

Wayne W Smith

Thomas J Frick

Earl H Moore

James Lyon

Darrel Jay Walker

A temperature control system for maintaining a food product at an acceptable temperature having a pan with a thermally conductive wall, a first member surrounding the thermally conductive wall, and a channel being formed between the first member and the thermally conductive wall. The temperature control system has a fluid in the channel for contacting the pan at a first location and a refrigeration coil being connected to a portion of the thermally conductive wall for cooling the pan. The temperature control system further has a second member for surrounding a first portion of the thermally conductive wall. The second member and the fluid maximize heat transfer at a first portion of the thermally conductive wall. The second member minimizes heat transfer at a second location of the thermally conductive wall.

Method and apparatus for controlling heat transfer for a fluid immersed vessel

Disclosed is a temperature and humidity controllable doorless oven for cooking, warming and storing food products for extended periods of time. The oven includes a cabinet having interior walls and exterior walls which form an air duct between the walls. An interior oven chamber is formed within the interior walls with the cabinet providing an access opening into the interior oven chamber. A controllable heating element generates a warm environment inside the interior oven chamber and a humidifier generates a moist environment. To maintain the warm and moist environment inside the interior oven chamber, an air stream which forms an air curtain is moved through the air duct and across the access opening.

Temperature and humidity controllable doorless oven

A heat transfer device for cooling a fluid has powered means for moving the fluid to create a primary fluid flow, a heat exchanger, and direction controlling surfaces for directing the primary fluid flow toward and through a first portion of the heat exchanger, thereby cooling the fluid flow. The direction controlling surfaces then split the primary fluid flow into a first and second subsidiary fluid flow, and direct the second subsidiary fluid flow through a second portion of the heat exchanger, thereby cooling it to a second temperature which is lower than the first temperature.

Heat transfer device and method

A refrigerated compartment is disclosed for food preparation tables. The compartment is generally rectangular and extends laterally across the table and has an access opening at the top allowing exposure to ambient room air. A lower section of the compartment comprises a cold wall pan with air circulation and defines a lower cooling zone. An upper section of the compartment comprises a pair of oppositely disposed heat sink walls defining an upper cooling zone open to the room air. Plural open-top food pans are removably supported side-by-side in the compartment with the pans extending into the lower cooling zone and tops of the pans being disposed adjacent the bottom of the upper cooling zone.

Refrigeration compartment for use with preparation table

A refrigerated food preparation table having an evaporator cooling coil and heat transfer fins which are baffled to create two air flows which are cooled to different temperatures. One air flow passes through a laminar air screen and across an open top of a food container, and the other f low passes along the outer surfaces of the food container, thereby cooling the food container and a volume defined therein. This configuration preferably cools the entire volume within the food container to a temperature below 40' F., yet remaining above 32' F. The laminar air screen may be disassembled and separated for the purpose of cleaning.

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Mt. Pleasant, MI, United States of America

Wayne W Smith