To continuously cool food during serving to persons to eat by previously preparing a meal on a tray with a part for food which should be eaten hot and a part for food which should be eaten cold in serving meals at an institution.
A meal is arranged on a personal tray 1 in the kitchen of the institution. The tray 1 is provided with a first part 3 carrying food which should be eaten hot and covered with a thermally insulated cover 2 and a second part 130 carrying food which should be eaten cold. The tray 1 is carried to a place to eat the meal in a thermally insulated housing and served to a local and personal unit 23 with the thermally insulated housing. Each unit 23 includes a drawable contact terminal 30 which is operated by an electromagnet 45 to be in contact with an external terminal on the cover 2 electrically connected to the electrically heating element 18 of the cover.
Violi, Raymond
Ferbus, Jean-francois
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