公开(公告)号：USRE35056E

公开(公告)日：1995-10-10

申请号：US344366

申请日：1994-11-23

申请人： Simon J. Wood ,  Mark M. Gamble

发明人： Simon J. Wood ,  Mark M. Gamble

IPC分类号： A47J39/00 ,  H05B3/68 ,  A47B3/02 ,  A47G23/06

CPC分类号： A47J39/006 ,  H05B3/683 ,  H05B2213/03 ,  H05B2213/05 ,  Y10S165/918

摘要： In a food service system, prepared meals including chilled foods are assembled in individual meal trays (10) and held in the trays for a period prior to regeneration to prepare the food for heating. A control system of a rethermalizing trolley (12), which accommodates a large number of trays, can discern for itself which dishes (30) in the trays need heating and which are to remain cool. Dishes for hot and cold foods have white and black markings respectively, which results in reflected infra-red signals from sensors (42, 44) of the control system to be of discernably different strengths, so identifying the hot food dishes. Dish temperature is continually monitored by the control system by means of thermal contact with thermistors (46), which enables the system to oversee food temperatures both prior to and during regeneration.

摘要翻译： 在食品服务系统中，包括冷冻食品在内的准备食物组装在单独的餐盘（10）中，并在再生之前保持在托盘中一段时间​​以准备加热食物。 容纳大量托盘的再热手推车（12）的控制系统可以识别托盘中需要加热的哪些盘（30）以及要保持冷却的本身。 冷食品的菜肴分别有白色和黑色标记，从而反映出控制系统的传感器（42,44）的红外信号具有明显不同的强度，从而识别出热食品。 通过与热敏电阻（46）的热接触，控制系统连续监测菜肴温度，这使得系统能够在再生之前和之后监督食物温度。

公开(公告)号：US5243171A

公开(公告)日：1993-09-07

申请号：US705003

申请日：1991-05-23

申请人： Simon J. Wood ,  Mark M. Gamble

发明人： Simon J. Wood ,  Mark M. Gamble

IPC分类号： A47J39/00 ,  H05B3/68

CPC分类号： A47J39/006 ,  H05B3/683 ,  H05B2213/03 ,  H05B2213/05 ,  Y10S165/918

摘要： In a food service system, prepared meals including chilled foods are assembled in individual meal trays (10) and held in the trays for a period prior to regeneration to prepare the food for heating. A control system of a rethermalizing trolley (12), which accommodates a large number of trays, can discern for itself which dishes (30) in the trays need heating and which are to remain cool. Dishes for hot and cold foods have white and black markings respectively, which results in reflected infra-red signals from sensors (42, 44) of the control system to be of discernably different strengths, so identifying the hot food dishes. Dish temperature is continually monitored by the control system by means of thermal contact with thermistors (46), which enables the system to oversee food temperatures both prior to and during regeneration.

摘要翻译： 在食品服务系统中，包括冷冻食品在内的准备食物组装在单独的餐盘（10）中，并在再生之前保持在托盘中一段时间​​以准备加热食物。 容纳大量托盘的再热手推车（12）的控制系统可以识别托盘中需要加热的哪些盘（30）以及要保持冷却的本身。 冷食品的菜肴分别有白色和黑色标记，从而反映出控制系统的传感器（42,44）的红外信号具有明显不同的强度，从而识别出热食品。 通过与热敏电阻（46）的热接触，控制系统连续监测菜肴温度，这使得系统能够在再生之前和之后监督食物温度。