US20120217253A1 - Chafing dish that uses a sealed chamber of oil as a heat transfer medium - Google Patents

Chafing dish that uses a sealed chamber of oil as a heat transfer medium Download PDF

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Publication number
US20120217253A1
US20120217253A1 US13/035,931 US201113035931A US2012217253A1 US 20120217253 A1 US20120217253 A1 US 20120217253A1 US 201113035931 A US201113035931 A US 201113035931A US 2012217253 A1 US2012217253 A1 US 2012217253A1
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United States
Prior art keywords
chafing dish
oil
heat
food
pan
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Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Abandoned
Application number
US13/035,931
Inventor
Matt Plott
Wayne Welch
Scott Galbraith
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Cache Sales LLC
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Cache Sales LLC
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Publication date
Application filed by Cache Sales LLC filed Critical Cache Sales LLC
Priority to US13/035,931 priority Critical patent/US20120217253A1/en
Assigned to CACHE SALES LLC reassignment CACHE SALES LLC ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: PLOTT, MATT, GALBRAITH, SCOTT, WELCH, WAYNE
Publication of US20120217253A1 publication Critical patent/US20120217253A1/en
Abandoned legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47G—HOUSEHOLD OR TABLE EQUIPMENT
    • A47G19/00—Table service
    • A47G19/02—Plates, dishes or the like
    • A47G19/027—Plates, dishes or the like with means for keeping food cool or hot
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2405—Warming devices for warming food contained in vessels immersed in a water bath, e.g. chafers or steam tables
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2477—Warming devices using solid fuel, e.g. with candles

Definitions

  • FIG. 1 illustrates a conventional chafing dish assembly 100 , which includes a frame 102 , a water pan 104 , a chafing dish 106 , a lid 108 , and heat sources 110 a, 110 b.
  • the water pan 104 is partially filled with water and inserted into the frame 102 .
  • the heat sources 110 a, 110 b are placed below the water pan 104 to heat the water in the pan 104 .
  • Food is placed inside the chafing dish 106 , and the chafing dish 106 is inserted into the water pan 104 .
  • the water in the water pan 104 is used as a medium to transfer heat from the heat sources 110 a, 110 b to the food within the chafing dish 106 .
  • the lid 108 may be used to cover the chafing dish 106 , thereby maintaining the heat within the chafing dish 106 .
  • FIG. 1 is an exploded view of a conventional chafing dish assembly 100 .
  • FIG. 2 is a perspective view of a chafing dish assembly 200 in accordance with an embodiment of the invention.
  • FIG. 3 is an exploded view of the chafing dish assembly 200 .
  • FIG. 4A is a side view of a chafing dish 206 in the chafing dish assembly 200 .
  • FIG. 4B is a cross-sectional view of the chafing dish 206 taken along the line shown in FIG. 4A .
  • FIG. 4C is a magnified view of the part of the cross-sectional view that is shown inside the circle in FIG. 4B .
  • FIG. 4D is a magnified view of the part of the cross-sectional view that is shown inside the circle in FIG. 4C .
  • FIG. 5 is an exploded view of the chafing dish 206 , which will be filled with oil 212 and sealed.
  • the chafing dish assembly 200 in accordance with an embodiment of the invention will be described in connection with FIGS. 2-5 .
  • the chafing dish assembly 200 includes a frame 202 , a chafing dish 206 , and a lid 208 .
  • the chafing dish assembly 200 uses a sealed chamber of oil 212 (shown in FIGS. 4B and 4C ) as the heat transfer medium, instead of the traditional unsealed water pan 104 with the chafing dish 106 placed over the warm water.
  • the sealed chamber of oil 212 is contained within the chafing dish 206 .
  • the sealed chamber of oil 212 can be used to transfer heat from an external heat source 210 to food within the chafing dish 206 . Therefore, unlike the conventional chafing dish assembly 100 , the chafing dish assembly 200 does not include a water pan 104 .
  • the chafing dish assembly 200 In order to use the chafing dish assembly 200 to keep food warm, food is placed inside the chafing dish 206 , as is conventionally done. However, instead of inserting the chafing dish 206 into a separate water pan 104 within the frame 202 (as would be done with the conventional chafing dish assembly 100 ), the chafing dish 206 is inserted directly into the frame 202 .
  • the heat source 210 is placed below the chafing dish 206 in order to heat the oil 212 , which transfers the heat to the food in the chafing dish 206 .
  • the lid 208 may be used to cover the chafing dish 206 , thereby maintaining the heat within the chafing dish 206 .
  • the elimination of the water pan 104 also has significant advantages. There are at least two problems with a chafing dish assembly 100 that requires the use of a water pan 104 . First, water can easily be spilled when the water pan 104 is carried from one place to the next (e.g., from a sink where the water pan 104 is partially filled to a table where the chafing dish assembly 100 is being used). Second, after the chafing dish 106 has been used for some period of time, the water in the water pan 104 needs to be refilled. Both of these problems are eliminated with the chafing dish assembly 200 shown in FIGS. 2-5 .
  • the inventors have conducted several experiments to determine the optimum type and depth of oil 212 to be contained within the chafing dish 206 .
  • the inventors have found that the best results are obtained if the oil 212 in the chafing dish 206 is peanut oil, with a depth between 3 ⁇ 8 inch and 1 ⁇ 2 inch.
  • the oil 212 in the chafing dish 206 may be any oil that is approved by the United States Food & Drug Administration (FDA) for use with cooking.
  • FDA United States Food & Drug Administration
  • the chafing dish 206 includes a top pan 214 and a bottom pan 216 (shown in FIG. 5 ) that are sealed together so as to enclose the oil 212 .
  • the seal between the top pan 214 and the bottom pan 216 of the chafing dish 206 is shown in detail in FIG. 4D .
  • the bottom pan 216 is partially filled with the oil 212 .
  • the top pan 214 is then pressed into the bottom pan 216 , so that the peripheral rim 218 of the top pan 214 is flush against the peripheral rim 220 of the bottom pan 216 .
  • the seal between the top pan 214 and the bottom pan 216 may then be formed via an edge rolling and bonding procedure.
  • the top pan 214 and the bottom pan 216 could be welded together, or they could be bolted together using a seal.
  • the size and shape of the chafing dish 206 is similar to the size and shape of the chafing dish 106 that is used in the conventional chafing dish assembly 100 . This is advantageous because the chafing dish 206 may be sold individually, without the other components in the chafing dish assembly 200 . An owner of a conventional chafing dish assembly 100 may purchase the chafing dish 206 by itself and use it with the other components in the conventional chafing dish assembly 100 .
  • the chafing dish 206 , the frame 202 , and the lid 208 are rectangular.
  • the chafing dish, the frame, and the lid may be shaped differently (e.g., they may be round).

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

A chafing dish assembly includes a frame and a chafing dish that is insertable into the frame. The chafing dish comprises a sealed chamber of oil. A heat source is placed below the chafing dish to heat the oil. The oil transfers the heat to food within the chafing dish.

Description

    BACKGROUND
  • Chafing dishes are widely used for keeping food warm, typically in connection with buffet-type food service. FIG. 1 illustrates a conventional chafing dish assembly 100, which includes a frame 102, a water pan 104, a chafing dish 106, a lid 108, and heat sources 110 a, 110 b. In order to use the chafing dish assembly 100 to keep food warm, the water pan 104 is partially filled with water and inserted into the frame 102. The heat sources 110 a, 110 b are placed below the water pan 104 to heat the water in the pan 104. Food is placed inside the chafing dish 106, and the chafing dish 106 is inserted into the water pan 104. The water in the water pan 104 is used as a medium to transfer heat from the heat sources 110 a, 110 b to the food within the chafing dish 106. The lid 108 may be used to cover the chafing dish 106, thereby maintaining the heat within the chafing dish 106.
    • BRIEF DESCRIPTION OF THE DRAWINGS
  • FIG. 1 is an exploded view of a conventional chafing dish assembly 100.
  • FIG. 2 is a perspective view of a chafing dish assembly 200 in accordance with an embodiment of the invention.
  • FIG. 3 is an exploded view of the chafing dish assembly 200.
  • FIG. 4A is a side view of a chafing dish 206 in the chafing dish assembly 200.
  • FIG. 4B is a cross-sectional view of the chafing dish 206 taken along the line shown in FIG. 4A.
  • FIG. 4C is a magnified view of the part of the cross-sectional view that is shown inside the circle in FIG. 4B.
  • FIG. 4D is a magnified view of the part of the cross-sectional view that is shown inside the circle in FIG. 4C.
  • FIG. 5 is an exploded view of the chafing dish 206, which will be filled with oil 212 and sealed.
    •  DETAILED DESCRIPTION
  • A chafing dish assembly 200 in accordance with an embodiment of the invention will be described in connection with FIGS. 2-5. The chafing dish assembly 200 includes a frame 202, a chafing dish 206, and a lid 208. However, unlike the conventional chafing dish assembly 100, the chafing dish assembly 200 uses a sealed chamber of oil 212 (shown in FIGS. 4B and 4C) as the heat transfer medium, instead of the traditional unsealed water pan 104 with the chafing dish 106 placed over the warm water. The sealed chamber of oil 212 is contained within the chafing dish 206. The sealed chamber of oil 212 can be used to transfer heat from an external heat source 210 to food within the chafing dish 206. Therefore, unlike the conventional chafing dish assembly 100, the chafing dish assembly 200 does not include a water pan 104.
  • In order to use the chafing dish assembly 200 to keep food warm, food is placed inside the chafing dish 206, as is conventionally done. However, instead of inserting the chafing dish 206 into a separate water pan 104 within the frame 202 (as would be done with the conventional chafing dish assembly 100), the chafing dish 206 is inserted directly into the frame 202. The heat source 210 is placed below the chafing dish 206 in order to heat the oil 212, which transfers the heat to the food in the chafing dish 206. The lid 208 may be used to cover the chafing dish 206, thereby maintaining the heat within the chafing dish 206.
  • The inventors found that the use of oil 212 instead of water as the heat transfer medium produced unexpected results. The inventors tested the chafing dish assembly 200 shown in FIGS. 2-5 against a chafing dish assembly that was similar to the chafing dish assembly 100 shown in FIG. 1. The inventors found that the amount of heat that was required to heat the food in the chafing dish 206 to a desired temperature was significantly less than the amount of heat that was required to heat the food in the conventional chafing dish 106 to the same desired temperature. Consequently, although the conventional chafing dish assembly 100 requires multiple heat sources 110 a, 110 b to keep the food in the chafing dish warm, the chafing dish assembly 200 shown in FIGS. 2-5 only requires a single heat source 210 to keep the food in the chafing dish 206 warm.
  • The elimination of the water pan 104 also has significant advantages. There are at least two problems with a chafing dish assembly 100 that requires the use of a water pan 104. First, water can easily be spilled when the water pan 104 is carried from one place to the next (e.g., from a sink where the water pan 104 is partially filled to a table where the chafing dish assembly 100 is being used). Second, after the chafing dish 106 has been used for some period of time, the water in the water pan 104 needs to be refilled. Both of these problems are eliminated with the chafing dish assembly 200 shown in FIGS. 2-5.
  • The inventors have conducted several experiments to determine the optimum type and depth of oil 212 to be contained within the chafing dish 206. The inventors have found that the best results are obtained if the oil 212 in the chafing dish 206 is peanut oil, with a depth between ⅜ inch and ½ inch. However, the oil 212 in the chafing dish 206 may be any oil that is approved by the United States Food & Drug Administration (FDA) for use with cooking.
  • In the chafing dish assembly 200 shown in FIGS. 2-5, the chafing dish 206 includes a top pan 214 and a bottom pan 216 (shown in FIG. 5) that are sealed together so as to enclose the oil 212. The seal between the top pan 214 and the bottom pan 216 of the chafing dish 206 is shown in detail in FIG. 4D. In order to form this seal, the bottom pan 216 is partially filled with the oil 212. The top pan 214 is then pressed into the bottom pan 216, so that the peripheral rim 218 of the top pan 214 is flush against the peripheral rim 220 of the bottom pan 216. The seal between the top pan 214 and the bottom pan 216 may then be formed via an edge rolling and bonding procedure. Alternatively, the top pan 214 and the bottom pan 216 could be welded together, or they could be bolted together using a seal.
  • The size and shape of the chafing dish 206 is similar to the size and shape of the chafing dish 106 that is used in the conventional chafing dish assembly 100. This is advantageous because the chafing dish 206 may be sold individually, without the other components in the chafing dish assembly 200. An owner of a conventional chafing dish assembly 100 may purchase the chafing dish 206 by itself and use it with the other components in the conventional chafing dish assembly 100.
  • In the chafing dish assembly 200 that is shown in FIGS. 2-5, the chafing dish 206, the frame 202, and the lid 208 are rectangular. However, in an alternative chafing dish assembly that utilizes the inventive principles described herein, the chafing dish, the frame, and the lid may be shaped differently (e.g., they may be round).
  • It is to be understood that the claims are not limited to the precise configuration and components illustrated above. Various modifications, changes and variations may be made in the arrangement, operation and details of the apparatus described herein without departing from the scope of the claims.

Claims (6)

1. A chafing dish that comprises a sealed chamber of oil that transfers heat from an external heat source to food within the chafing dish.
2. The chafing dish of claim 1, wherein the oil is peanut oil.
3. The chafing dish of claim 1, wherein the oil is any oil that is approved by the United States Food & Drug Administration for use with cooking.
4. The chafing dish of claim 1, wherein the oil has a depth between ⅜ inch and ½ inch.
5. The chafing dish of claim 1, wherein the chafing dish comprises a top pan and a bottom pan that are sealed together so as to enclose the oil.
6. A chafing dish assembly, comprising:
a frame;
a chafing dish that comprises a sealed chamber of oil and that is insertable into the frame;
a single heat source that is placed below the chafing dish to heat the oil, wherein the oil transfers the heat to food within the chafing dish; and
a lid that covers the chafing dish.
US13/035,931 2011-02-26 2011-02-26 Chafing dish that uses a sealed chamber of oil as a heat transfer medium Abandoned US20120217253A1 (en)

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US13/035,931 US20120217253A1 (en) 2011-02-26 2011-02-26 Chafing dish that uses a sealed chamber of oil as a heat transfer medium

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130019763A1 (en) * 2011-07-22 2013-01-24 Scioscio Paul R Chafing dish with synthetic-oil heat transference
USD760035S1 (en) * 2013-01-10 2016-06-28 Dong-myung Kim Food storage container
CN106037519A (en) * 2016-08-18 2016-10-26 周祥洪 Heat transfer oil heated electric and gas fryer
USD866241S1 (en) * 2018-09-26 2019-11-12 Sterno Products, Llc. Tray for a chafing pan
IT201800009495A1 (en) * 2018-10-16 2020-04-16 La Tavola Srl WARMER
US20220248900A1 (en) * 2021-02-08 2022-08-11 Table Dress Boutique, Llc (Dba Brogil Chafingware Collection) Chafing dish systems and devices

Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1493459A (en) * 1923-03-21 1924-05-06 Jancikin Bozidar Cooking utensil
US3148676A (en) * 1962-12-10 1964-09-15 Crimsco Inc Unit for maintaining food at a constant temperature
US3432642A (en) * 1966-06-01 1969-03-11 Burger Eisenwerke Ag Cooking pan suitable for the preparation of dietetic and nondietetic foods
US3736893A (en) * 1969-08-01 1973-06-05 Leer Koninklijke Emballage Seam connection and method for manufacturing the seam
US4629866A (en) * 1984-10-10 1986-12-16 R & P Company Method and device for transferring heat through a double walled container
US4667085A (en) * 1985-04-08 1987-05-19 Regal Ware, Inc. Rolled beaded edge oil core fry pan
US5119800A (en) * 1989-01-12 1992-06-09 The Vollrath Company, Inc. Hot water pan for a chafer
US5873300A (en) * 1997-06-10 1999-02-23 Kuhlman; Delmar A. Apparatus for heating food
US5885636A (en) * 1995-09-28 1999-03-23 Carville; James G. Temperature-maintaining system for foods
US6320166B1 (en) * 2000-05-09 2001-11-20 Jong Do Peter Park Double layered cooking apparatus
US20030209154A1 (en) * 2002-05-13 2003-11-13 Park Jong Peter Fluid path in a double layered cooking apparatus
US20080230547A1 (en) * 2004-04-07 2008-09-25 Scioscio Paul R Synthetic oil-filled double-bottom pot and pan

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1493459A (en) * 1923-03-21 1924-05-06 Jancikin Bozidar Cooking utensil
US3148676A (en) * 1962-12-10 1964-09-15 Crimsco Inc Unit for maintaining food at a constant temperature
US3432642A (en) * 1966-06-01 1969-03-11 Burger Eisenwerke Ag Cooking pan suitable for the preparation of dietetic and nondietetic foods
US3736893A (en) * 1969-08-01 1973-06-05 Leer Koninklijke Emballage Seam connection and method for manufacturing the seam
US4629866A (en) * 1984-10-10 1986-12-16 R & P Company Method and device for transferring heat through a double walled container
US4667085A (en) * 1985-04-08 1987-05-19 Regal Ware, Inc. Rolled beaded edge oil core fry pan
US5119800A (en) * 1989-01-12 1992-06-09 The Vollrath Company, Inc. Hot water pan for a chafer
US5885636A (en) * 1995-09-28 1999-03-23 Carville; James G. Temperature-maintaining system for foods
US5873300A (en) * 1997-06-10 1999-02-23 Kuhlman; Delmar A. Apparatus for heating food
US6320166B1 (en) * 2000-05-09 2001-11-20 Jong Do Peter Park Double layered cooking apparatus
US20030209154A1 (en) * 2002-05-13 2003-11-13 Park Jong Peter Fluid path in a double layered cooking apparatus
US20080230547A1 (en) * 2004-04-07 2008-09-25 Scioscio Paul R Synthetic oil-filled double-bottom pot and pan

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20130019763A1 (en) * 2011-07-22 2013-01-24 Scioscio Paul R Chafing dish with synthetic-oil heat transference
USD760035S1 (en) * 2013-01-10 2016-06-28 Dong-myung Kim Food storage container
CN106037519A (en) * 2016-08-18 2016-10-26 周祥洪 Heat transfer oil heated electric and gas fryer
USD866241S1 (en) * 2018-09-26 2019-11-12 Sterno Products, Llc. Tray for a chafing pan
IT201800009495A1 (en) * 2018-10-16 2020-04-16 La Tavola Srl WARMER
EP3639711A1 (en) * 2018-10-16 2020-04-22 La Tavola S.r.l. Chafing dish
CN111053428A (en) * 2018-10-16 2020-04-24 拉塔沃拉有限责任公司 Chafing dish
US20220248900A1 (en) * 2021-02-08 2022-08-11 Table Dress Boutique, Llc (Dba Brogil Chafingware Collection) Chafing dish systems and devices
US11963635B2 (en) * 2021-02-08 2024-04-23 Table Dress Boutique, LLC Chafing dish systems and devices

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Owner name: CACHE SALES LLC, UTAH

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STCB Information on status: application discontinuation

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