The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Apr. 11, 2006
Filed:
Aug. 06, 2003
Lara Lee Whitehead, Smyrna, TN (US);
Natalia V. Johnson, Antioch, TN (US);
Rodger Dale Crocker, Hendersonville, TN (US);
David Riley Gordon, Nashville, TN (US);
Gary C. Degrow, Goodlettsville, TN (US);
William Curt Griggs, Hendersonville, TN (US);
W. Burk Wyatt, Brentwood, TN (US);
Lara Lee Whitehead, Smyrna, TN (US);
Natalia V. Johnson, Antioch, TN (US);
Rodger Dale Crocker, Hendersonville, TN (US);
David Riley Gordon, Nashville, TN (US);
Gary C. DeGrow, Goodlettsville, TN (US);
William Curt Griggs, Hendersonville, TN (US);
W. Burk Wyatt, Brentwood, TN (US);
Aladdin Temp-Rite, LLC, Hendersonville, TN (US);
Abstract
A refrigeration/rethermalization food service system includes a food service cart having hot and cold chambers for receiving pre-plated foods. A hot air plenum is provided along a sidewall of the cart in the hot chamber, and a cold air plenum is provided along a sidewall of the cold chamber. To rethermalize foods in the hot chamber, heated air is forced into the hot air plenum from a docking station, and the heated air is evenly distributed from the plenum into the hot chamber. To refrigerate foods in the cold chamber, chilled air is forced into the cold air plenum from the docking station, and the chilled air is evenly distributed from the plenum into the cold chamber. The substantially uniformly distributed convective air currents provide substantially even heating and cooling of foods located in all portions of the hot and cold chambers.