To prevent insufficiently heated foods and excessively heated foods from being served by directly measuring the core temperature of the foods in a so-called cook-chill food service cart heating the refrigerated foods to 75C being a safety temperature, during carrying and setting them on a table.
This food service cart includes a moving device 2 and the heating device 3, wherein the heating device 3 has a heat-retaining chamber 31 for storing a plurality of trays, a heater 32 and a fan 33 for heating the foods in the heat-retaining chamber 31 by warm air, at least one thermocouple core temperature sensor provided in the heat-retaining chamber for measuring the core temperature of the foods, a temperature control device 34 connected to the core temperature sensor 35, the heater 32, and the fan 33 and drivingly controlling the heater 32 and the fan 33 based on the core temperature of the foods measured by the core temperature sensor 35, and a display device 36 connected to the temperature control device 34 for displaying the core temperature of the foods measured by the core temperature sensor 35.
Katsumi Taguchi
Shinichi Mizuta