초록 ▼

A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored ov

A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having sidewalls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

대표청구항 ▼

1. A method of storing previously cooked food products comprising:placing the cooked food products in a tray having a solid bottom, an open top, an upwardly extending sidewall structure and a top edge; placing and storing for a period of time the tray having the cooked food products therein in a hea

1. A method of storing previously cooked food products comprising:placing the cooked food products in a tray having a solid bottom, an open top, an upwardly extending sidewall structure and a top edge; placing and storing for a period of time the tray having the cooked food products therein in a heated compartment having an upper surface, to maintain the temperature of the cooked food products in a desired elevated storage temperature range; and maintaining the tray during said storing so that the top edge of the tray is in close proximity to the upper surface to achieve a gap between the top of the tray and the upper surface of between about 0 and 0.25 inches to restrict water vapor from evaporating from the cooked food in the tray during storage in the compartment.