Bedside rethermalization unit

Abstract

A bedside rethermalization unit maintains food items placed on meal serving trays, including hot food items to be served at an elevated temperature, in a refrigerated state and rethermalizes hot food items at a desired time prior to meal serving. The unit is preferably in the form of a cart with castered wheels to enhance mobility. The cart includes a cabinet having an upper tray storage compartment for storing and rethermalizing a single day's worth of meals for a single individual, and a lower tray storage compartment for storage of soiled trays and eating utensils. Both compartments are refrigerated. A divider physically and atmospherically isolates the upper and lower tray storage compartments to inhibit contamination of uneaten meals in the upper compartment by soiled trays placed in the lower compartment. Rethermalization of hot food items in the upper compartment may be achieved by convection, conduction, induction, radiant heating, or any combination thereof. In one embodiment, the upper tray storage compartment is further divided into a rethermalization compartment, defined by a thermal barrier, with one or more heating elements for rethermalizing hot food items positioned on the meal serving trays. A control panel positioned at the front of the cart provides an indication when the meal is ready to be served.