Method for maintaining heat and moisture in food

Abstract

A method for holding food and the like at desired temperature and moisture levels for an extended period of time wherein a holding chamber confines a volume of air about a food disposed therein, an air flow supply produces a stream of heated humidified air that is directed in a curtain-like vortex pattern around the outer perimeter of the inside of the holding chamber to form a core of relatively still, heated moisturized air about the food to transmit heat and moisture thereto without a significant amount of air flow in direct contact with the food. A power control circuit is used to selectively operate a blower motor that circulates the air in a closed air flow system, a heating element that heats the air, a removable food rack motor that rotates the food in the holding chamber and lights that illuminate the food in the holding chamber.

Dependencies are inferred from the claim text.