Method and apparatus for controlling heat transfer for a fluid immersed vessel

A temperature control system for maintaining a food product at an acceptable temperature, the temperature control system comprising:

• a pan having a thermally conductive wall;
• a first member surrounding said thermally conductive wall;
• a channel being formed between said first member and said thermally conductive wall;
• a fluid being in said channel, said fluid for contacting said pan at a first location;
• a refrigeration coil being connected to a portion of said thermally conductive wall for cooling said pan;
• and
• a second member for surrounding a first portion of said thermally conductive wall, wherein said second member and said fluid maximizes heat transfer at a first portion of said thermally conductive wall, and wherein said second member minimizes heat transfer at a second location of said thermally conductive wall.

A refrigeration system for maintaining food at a low temperature comprising:

• a pan for placing the food therein;
• an outer wall surrounding said pan for forming a compartment therebetween;
• a chillable fluid material being located in said compartment;
• a refrigeration coil being connected to a top of said pan for chilling said pan and said food therein;
• a first insulation member being connected to a first location of said pan;
• and
• a second insulation member being connected to a second location of said pan, wherein said compartment has a first thickness at a lateral side of said pan, and a second thickness at a bottom of said pan, wherein the food located in the pan is cooled in a substantially uniform manner,
• wherein said second insulation member is disposed between said compartment and said pan.

A refrigeration system for maintaining food at a low temperature comprising:

• a pan having a first compartment for placing food in said first compartment, said pan having an opening, a lateral side wall having a first top side and a second bottom side, and a base;
• a first insulating member surrounding said lateral side wall of said pan for forming a compartment therebetween, said compartment having a first thickness at a first location and a second thickness at said second location;
• a chillable fluid material being located in said compartment, said chillable fluid material being selected from the group consisting of a glycol medium, water, and any combinations thereof;
• a refrigeration coil having a tubing with an interior, said interior having a refrigerant therein, said refrigeration coil being wound around said lateral side wall at said first top side for chilling said pan and said food in said first compartment;
• and
• a second insulation member being wound around said pan at said second bottom side for minimizing heat transfer to said chillable fluid material from said food, wherein said first compartment has a minimum thickness at said base for minimizing heat transfer from said chillable fluid material from said food, and wherein said refrigeration coil maximizes heat transfer from said food at said first top side.

A method of cooling a fluid immersed vessel having a base, an opening, and a surrounding lateral side with a top and a bottom, the method comprising:

• cooling the top of the surrounding lateral side;
• cooling a fluid surrounding said lateral side in a compartment surrounding said lateral side and said base;
• insulating said bottom of said lateral side of said pan;
• and
• selectively contacting said fluid to said pan, wherein maximum contact occurs at said top, and wherein minimum contact occurs on said base of said pan,
• wherein said insulating step is provided by a first insulating member being disposed between said lateral side and said fluid.

A temperature control system for maintaining a food product at an acceptable temperature, the temperature control system comprising:

• a pan having a thermally conductive wall with a top and a bottom, the food product transferring heat to ambient at said top at a first rate of heat transfer and the food product transferring heat at said bottom at a second rate of heat transfer being less than said first rate;
• a first insulating member surrounding said thermally conductive wall;
• a channel being formed between said first member and said thermally conductive wall, said channel having a first width at said top and a second width at said bottom;
• a fluid being in said channel, said fluid for contacting said pan at said top and said bottom;
• a refrigeration coil being connected to said top of said thermally conductive wall for cooling the food product in said pan, said refrigeration coil being wound in a plurality of loops and being connected to a cooling device;
• and
• a second insulating member for surrounding a portion of said thermally conductive wall adjacent said bottom, wherein the temperature of the food product is no less than thirty three degrees Fahrenheit adjacent said top, and wherein the temperature of the food product is no greater than forty one degrees Fahrenheit adjacent to said bottom.