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FOOD PREPARATION MACHINE CARTS
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Technical Examples
- An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.
- A cabin crew area (10) of an aircraft (14) includes an aft area (16) with multiple galley carts (30). The aft area (16) has a fore/aft depth that is approximately equal to the depth of two or more of the galley carts (30). A galley storage unit (32) resides in the aft area (16) and stores the galley carts (30). The galley storage unit (32) is configured for placement of a portion of the galley carts (30) in a lateral row in a forward section (42) of the aft area (16). A main counter (34) resides over the galley storage unit (32) and extends laterally across a galley-servicing area (12) of the aircraft (14).
- Preparation of a fat phase suited for the preparation of food compositions which contain liquid or solid particles stably dispersed in the fat phase, which preparation comprises mixing 0.25-20 wt. % of a structuring triglyceride fat A with 0-19.75 wt. % of a triglyceride fat C and admixing a vegetable oil up to 100%, which fat A is characterized in that the fat is non-hydrogenated and that
- A food storage and preparation device (10, 50, 100, 200) is provided for more rapidly cooling or heating a mass of food or other product contained within a storage pan. The device includes a plurality of air contact fins (20) which rapidly convey heat to and from the ambient surrounding air and a plurality of food contact fins (22, 56, 106) which are inserted within the mass of food to increase the surface area of the food exposed to a heat transfer surface to more rapidly transfer heat to or from the mass of food.
- An automated system of preparing food designed with the preparation of Chinese food in mind, the system can be adapted to whatever type of food is desired by the user. The system uses one or more robots as the "chefs". A heating element heats a cooking pan to a desired temperature. The cooking pan includes a temperature sensing element to monitor heating of the pan and cooking of the food. When the pan is fully heated, a delivery arm empties the contents of the bowl into the cooking pan to being the actual cooking. When the contents of the pan have reached the correct temperature to be "done", the robot empties the contents into a serving dish, and the food is ready to be eaten.
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