MXPA96004947A

MXPA96004947A - Cooking grill and maintenance of multiple tray foods in the form of a shell for the risk management process pathogen

Info

Publication number: MXPA96004947A
Application number: MXPA/A/1996/004947A
Authority: MX
Inventors: E Liebermann Benno
Original assignee: E Liebermann Benno
Priority date: 1994-04-19
Filing date: 1996-10-18
Publication date: 1998-10-23

Abstract

An apparatus and method to ensure bacteriological safety in the production of fast foods from hamburgers and other edible farinaceous protein articles. The present invention is directed to a method and apparatus for transferring heat to edible articles and is particularly adapted for cooking and / or maintaining previously cooked foodstuffs very close to a preferred and precise internal temperature for initially cooking edible articles or for completing the cooking of edible items that have been previously cooked and in the same stage for extended periods of time to the optimum product quality and a precise internal product temperature within the narrow equilibrium range of + -1øC, (+ -2øF) so that ensures the management of the pathogenic risk related to the precision, time and temperature and safety of the food for public consumption. The apparatus provides a uniform, accurate thermalization process designed to achieve consistent repetition of the internal temperature balance within the internal product temperature range, narrow + -1øC (+ -2øF) either in freshly frozen hamburger cakes, precooked or freshly refrigerated and provide a means for defrosting or cooking edible items to at least 100øC (212øF) and / or for keeping pastries and / or other edible items (which may be contained in suitable plastic packages) during periods of prolonged time to a safe, balanced, selectable internal temperature range of between 54.44øC and 85øC (130 and 185øF), which temperature range is optional and maintained to provide bacteriological safety for the food by achieving 99,999 thermal lethality of traces of pathogens such as Salmonella and Escherichia coli 0157: H7 potentially present in meat products such as beef or chicken cakes

Description

GRILLING AND MAINTENANCE GRILL FOOD OF MULTIPLE TRAYS IN SHELL FORM OF ALMEJA, FOR THE PROCESS OF PATHOGENIC RISK MANAGEMENT DESCRIPTION The present invention is directed towards a method and an apparatus for transferring heat to edible articles, using low temperatures by circulation of heat transfer fluid, through thin plates in a controlled, narrow temperature range for cooking, defrosting and / or maintenance of cooked edible items at an accurate internal temperature of ± 1 ° C, (± 2 ° F) for extended periods of time. The food cooking and holding rack apparatus provides a uniform, accurate thermalization process, provides a means to maintain the pastries and / or other edible items (which may be contained in suitable plastic packages) for extended periods of time to an internal temperature range, safe, balanced, selectable between 54 ° C and 85 ° C, (130 ° F and 185 ° F), to provide bactereological food safety achieving a thermal lethality of 99.999% traces of pathogens potentially present in articles of ground meat such as empanadas or pies of beef or chicken.

The present invention relates to a process, a method and an apparatus for the transfer of heat to edible articles and, more particularly, to a novel process, a method of and an apparatus for such purpose, so that they are particularly adapted for either cooking from fresh or frozen state or to keep previously cooked edible items and keep it in that state, and keep them at an internal temperature that is pathogenic and safe for long periods of time, and which can also be used to initially cook edible articles or to complete the cooking cycle of edible articles that have previously been partially cooked, or that are in their fresh or frozen state and packaged for cooking in a plastic container, hermetically sealed and relatively oxygen free from such way to ensure a long life of the food item on the gondo the frozen or frozen form for periods of time that can reach up to one year. The cooking and food holding rack, multiple trays or cooking surface and clam shell structures of the present invention utilize heat transfer by radiation and conduction related to the maintenance or cooking at low temperature of non-meat meats. cured, particularly red meats such as those used to make hamburgers. Escherichia coli 0517: H7 and other pathogenic risks are reflected here as a risk management process in food safety and an apparatus to achieve this management process repeatedly and constantly. Everything related to the commercial level of the mass-sale food, the products of the hamburger itself cooked through the grill, the safety of the food both from the bacteriological and pathogenic point of view, the color, the moisture content and the uniformity of the texture of the product are the primary objectives for the final consumer. The physical characteristics reflect the reference point of the quality standards associated with this meat product. The hamburger itself as a product which is cooked by means of a high-speed grill cooking process that involves high temperatures is subject to considerable losses of considerable moisture weight during the grill cooking process of any type is, and requires a strict monitoring of bacteriological safety. It should be understood that the energy of the meat (which is expressed through units of Btu) can be transferred to any respective product through many different means, the fundamental result still being that which is always directly related to the optimum "efficiency factor" associated with any technique in heat transfer processing, in this case from a heat source to a food article. The mass production of hamburger products cooked on the grill in the fast food service industry is currently achieved through different practical methods, such as the open grill or the grill subjected to the flame, both grills involving high temperatures of cooking and those that are used around the world very extremely, and each of which can be either power or through the burning of gas. The procedures of cooking food through a grill practiced. Conventionally they involve heat transfer by conduction from the heated surface of the grill al- respective food article. From a factual and technically descriptive point of view any flat surface that can be heated by any means (eg electric, gas or by means of the transfer of heat from a circulating liquid) is considered appropriate for being designated as a "grill" dispensing with any specific surface operational surface that is obtainable by different means of temperature control. In simple terms, any plate that can be heated and controlled at an operationally safe temperature can legally be designated as a cooking surface or grill. Even a cold plate or plate can be considered as a grate, if said plate is equipped with heating means to achieve the elevation of the surface temperature of the grate able to thereby achieve a desired temperature transfer medium. means of a specific process targeting a food item based on the specific temperature and temperature heat transfer curve. The objective of the internal temperature of the product that is desired, either from the state of the refrigerated or frozen food product therefore depends on the duration of the exposure time of the food item with respect to the length of time required to achieve the temperature internal of the desired product. This process, practiced conventionally, has proven during many years of practice in failure, surely to guarantee the reproducible and consistent objective of an internal temperature of precise product within a close range that is ± 1 ° C, (± 2 ° F), in the million cycles of cooking per grill of food products that are carried out daily throughout the industry throughout the world.

The thermal lethality (ie the destruction) of pathogenic bacteria such as Escherichia coli 0157: H7 at a safety factor of 99.999% requires a precise time-temperature relationship, which must be achieved consistently with absolute perfection millions of times per day. The color profile of the cut of a meat product cooked and not cured in any way is a single fuon of temperature, time being an irrelevant factor. The "color" of the cut of for example a cooked hamburger (ie a burger cooked by a grill) is therefore a fuon of the internal final temperature of the product reached and maintained by a period of maintenance thereof (ie of support). We have shown that the hemoglobin present in the red meat sensitive to the development of heat only with the precise internal temperature of the product, and is therefore not dependent on any period of time during which the hamburger is exposed to an external product temperature or internal precisely controlled (and that is within a range close to ± 1 ° C, (± 2 ° F) with a temperature variation ranging from 65 ° C to 7 ° C, commonly practiced in the maintenance and cooking processes It is therefore physically impossible to evaluate a food product cooked by its color and to ensure that burger products conventionally cooked (ie through the grill) achieve an optimum internal temperature, pathogenically safe and exact inside. of specific periods of time due to the short times of uncontrollable cold and heat and which are a disadvantage to a defect or inherent to conventional grill cooking. Restaurants commonly cook burgers (ie through the grill), and then usually store them (ie "store" them) at the same temperatures in high humidity generating heating units which of different types are developed by the industry for this fuon. The quality of the products maintained in such equipment deteriorates rapidly, due to the degradation of the product in terms of moisture loss, flavor intensity decline, cosmetic appearance and "the taste sensation itself in the mouth", and, more important than that, the uncontrollable management of the pathogenic risk that affects the safety of the food product for consumption and results in a meat product organoleptically "stewed". In factor of the temperature of the final and inferior internal product is achieved, maintaining the pink color as low as possible in the cut of the meat product. Conversely, the higher the internal temperature is maintained and, this is the succiy high, darker enough or the color of the hamburger will turn until, in due time, the product section turns a grayish brown in the Full cooking point that is within a range of 68 ° F to 70 °, (155 ° F to 165 ° F). Since the regulations scientifically verified by the USDA and the FDA were published in the Federal Register in the year 1993, specifying mandatory guidelines and establishing a standard, the relationship of time and temperature to guarantee the thermal lethality of the pathogenic organisms was specified. in uncured meat foods for the industry in order to be implemented in practice, and it has become evident that in practice, under the conditions of the "real world", these objectives and regulations can not be consistently achieved a. Through conventional grilling cooking equipment and procedures that are commonly practiced in the industry around the world. Until very recently (before 1991) the thermal lethality (ie the "thermal mortality") directed to dangerous pathogens in food items published by the United States Department of Agriculture (hereinafter referred to as "USDA") ), requires that a meat patty be heat treated (ie cooked) on a grill at an internal temperature of at least 63 ° C, (145 ° F) and then maintained at 63 ° C, (145 ° F) as internal temperature maintenance (ie storage "with sustained heat"). Due to the subsequent discovery of the increased heat resistance of lethal pathogens in food products, as revealed during the extensive and progressive work of federal authorities to clearly identify the dangers or threats to public health, in 1993 the USDA and The United States Administration of Drugs and Elements (hereinafter referred to as "FDA") dramatically increases its directives related to the cooking temperature of food products, more particularly the internal temperature, with these mandates as the objective of ensure the public safety of the food in accordance with the cooking requirements related to the temperature and over time and represented by Table I and Table II, which was stipulated according to the law as published in the Federal Register . Table I shows the Cooking Requirements of Time and Temperature according to what the USDA stipulates before 1991. The data for Table I are illustrated for a time / temperature combination for the general cooked beef as shown below: TABLE I Minimum internal temperature Minimum processing time in minutes after reaching the minimum temperature (Degrees) 54.4 ° C (130 ° F) 121 55.0 ° C (131 ° F) 97 55.6 ° C (132 ° F) 77 56.1 ° C (133 ° F) 62 56.7 ° C (134 ° F) 47 57.2 ° C (135 ° F) 37 57.8 ° C (136 ° F) 32 58.3 ° C (137 ° F) 24 58.9 ° C (138 ° F> 19 59.4 ° C ( 139 ° F) 15 60.0 ° C (140 ° F) 12 € 0.6 ° C (141 ° F) 10 61.1 ° C (142 ° F) 61.7 ° C (143 ° F) 62.2 ° C (144 ° F) 62.8 ° C (145 ° C) F) Instantly Table II shows the Time and Temperature Cooking Requirements as published by the USDA in 1993. The data in Table II are illustrated for a time / temperature combination for meat in general as shown below: TABLE II Based on these recently recognized facts, the objective of controlling the internal temperature of the product precisely and repeatedly consistent in relation to the maintenance time of the product (that is to say the maintenance) becomes the single most critical factor in the intense guarantee of safety. product from the bacteriological point of view ie pathogenic, as well as a consistently high level of quality attributes of the finished product, and which are dependent on the maximum moisture retention in hamburger meat, and by which attributes of product quality from the organoleptic point of view are subconsciously measured by reference by the consuming public. Thus, without considering the specific cooking technology (ie involved in grid cooking) involved in the processing of products such as hamburger, through either the heat of conduction, the heat of conduction or the heat of steam, likewise known as "wet cooking", the control factor of the internal temperature of the product consistent, to be achieved and maintained in accordance with the USDA regulations in each hamburger unit without considering the individual weight variations that exist in all of each batch, is the single most critical quality control factor that affects the safety of the food product, the optimum productivity (ie moisture retention) and the uniform specifications of the finished product, repeatable millions of times per day absent or ( it removes all kinds of trust) about human judgment and without the danger of a potential human error that would jeopardize the security of the product food For example, the United States Patent ,247,874 discloses a grid apparatus for high volume commercial cooking, using hot oil at a temperature of between 215.5 ° C to 232.2 ° C, (420 ° F to 450 ° F), circulating through a top heating plate and lower articulately connected together, so that high temperatures dry the meat of the raw material burger in direct contact with the heating surfaces of the plate sealing in the juices. In addition, the United Kingdom patent reference GB-A-2220348 discloses a clam shell grille, which uses a pair of electrically heated articulated plates to sew the raw hamburger meat between them. Conventional cooking technology teaches cooking raw meat products directly on a grid surface and subjecting the meat product to grill temperatures, which are greater than the desired internal product temperature from 68 ° C to 52 ° C, (155 ° F to 165 ° F) which are used during the cooking cycle. Without considering the heat source of the specific grid, the temperature of the desired internal product of each individual meat pastry will be reached to variations of time and temperature to variations of time and temperature directly related to differences in the unit of weight, mass and humidity and percentages of fat. Therefore, the cupcakes with relatively smaller individual unit weights, when exposed to high grid temperatures in the range of 176.5 ° C to 218 ° C, (350 ° F to 425 ° F), depending on the cooking methodology used , achieve higher internal temperatures within the same period of time as those cupcakes with larger unit weights. It is emphasized here in the precise control of the weight factors of the individual unit in the mass production of hamburger, with a variation of less than ± 0.01 to 0.0125 grams. per unit of product, it is economically not feasible or not convenient. Any attempt to further limit this weight tolerance for each single hamburger unit is not justified, since it could increase the final price of the product in the market above a "competitive" level. Consequently, the only option available to precisely control the. internal temperature of each individual hamburger-type meat product cooked (for example, through the grill), in large or small burger batches, without considering the single unit weight factors that are variable, it is through exposure total volume of the product to a conduction heat transfer atmosphere maintained precisely at, and not higher than, the desired final temperature as the internal temperature of the final product for the entire batch. Under these conditions all hamburgers regardless of the final internal temperature of identical product within a close or bounded range of ± 0.5 ° C, (± 1 ° F), within a given period of time, reaching or adjusting so to all USDA regularities related to the exposure of times and temperatures and consequently guaranteeing the bacteriological safety and quality attributes of optimal final products that are required by the industry. Thus, the unit of product with the unit weight factor will reach a given internal temperature of for example, 65.5 ° C (150 ° F), if it is exposed to a driving temperature of 65.5 ° C, (150 ° F) during a X time factor; where the units with a higher weight factor will ultimately achieve an identical internal temperature with a time factor of X + Y, while the smaller product units are maintained simultaneously, (ie sustained) at a final temperature for a period of time of time required for larger product units to reach the optimum internal temperature as specified in the mandatory USDA regulations. No unit of product cooked on a single grid, in any way, regardless of its variable individual weight factor, will reach a balanced internal temperature greater than the driving temperature at which the entire batch is exposed, in the example cited above. 65.6 ° C, (150 ° F). Taking into account the objective of such precise internal temperature control over the product variations in their respective unit weights, the period of time used to balance and maintain the same is therefore dependent on the exposure to the driving temperature on the Grill surface that is specific, and demonstrates the consistent goal of control over the critical points of reference of the process and the apparatus. Conventional means for temporary storage and maintenance of hamburgers in high humidity environments for prolonged periods of time do not affect the optimal productivity of the products, (i.e. the moisture content), to the binding structure or myosin binding, influenced therefore the organoleptic attributes of hamburgers as well as the sensation that is perceived when "biting the product". The cooking, holding, driving and low temperature radiation grid of multiple clamshell-shaped trays of the present invention can be used as a means to thaw frozen, pre-cooked meat cakes, to cook frozen meat cakes. fresh or maintenance for balance purposes, with the advantage that all the cupcakes in the rack consistently achieve balanced internal product temperatures, which vary between 62.8 ° C and 74 ° C, (145 ° F and 165 ° F), within of the selectable, narrow temperature range of ± 0.5 ° C (± 1 ° F). The meat product processed hereby retains a significantly higher moisture content than during high-speed elevation of the internal product temperature by conduction by exposure to surface grid temperatures in the range of 176.5 °. C up to 218 ° C, (350 ° F to 425 ° F). The grid of cooking and maintenance of multiple trays, is designed to maintain the temperature of the internal product in equilibrium at a pathogenetically safe, final temperature requiring only that the total sum of all the products exposed to the process of balance in the maintenance grid, achieve a balance of temperature between 0.5 ° C, and 7.8 ° C, (1 ° F and 15 ° F). A maximum temperature rise of only 5 ° C to 7.8 ° C, (10 ° F to 15 ° F), it is necessary to increase all individual edible items to the ideal internal temperature, when these products have already been fully cooked in a rack open or a clam shell shaped grid at high speeds, for between 90 and 240 seconds, as is universally practiced by industry with high-temperature, high-speed grids.

Based on the critical factors described above associated with the massive production of barbecued beef (for example burgers) the optimal risk management through grill technology for cooking and maintenance with a hemispherical shell-like structure. works with low temperature offers the most accurate and effective heat transfer dynamics able to consistently guarantee the safety from the bacteriological point of view (ie from the pathogenic nutritional point of view) the uniformity of color, the retention of moisture and the high attributes of organoleptic quality in the mass production of this type of articles, all according to the benefits of perfection of state-of-the-art technical performance objectives to test first quality food products which is impossible to achieve with the technology of cooking that are practiced today and that are conventionally known. The red meat which has not been injected or marinated with curing agent of any kind such as nitrates, nitrates, salts, phosphates or other formulated curing agents, can be subjected to procedures of internal temperature elevation of the product of different type resulting levels of lack of cooking desired (ie intensity of color in the cut, ranging from bloody pink to brownish gray), and in a range that goes from ± 54.4 ° C to 73.9 ° C, (130 ° C to 165 ° F) in the temperature exposure. The meats are then maintained at a precise temperature selected for a varying maintenance time period in accordance with strict USDA regulations strictly depending on exposure to specific temperature factors to achieve a development in the color profile of the cut of the meat that is uniform and desired. Contrary to conventional cooking processes, the actual maintenance (ie sustaining) maintenance time factor, at a balancing temperature ranging from 65.6 ° C to 73.9 ° C, (150 ° C to 165 ° F), it is therefore irrelevant in determining the color profile of the meat in the cut. The preferred embodiment of the multi-tray, low-temperature, high-temperature, low-temperature cooking and holding grid comprises at least one and preferably a plurality of horizontally-jointed, interlayered, sandwich-forming trays that form "plates" in an array. clam shell arrangement. Each tray or plate comprises a first and second sheet having a heat transfer passage or coil fluid formed therebetween for recirculation of the heat transfer means. The recirculated heat transfer media and the surface of the plates are precisely controlled within the narrow range of ± 1 ° C, (+ 2 ° F), at selected "low" temperatures of up to 96 ° C, (205 ° F) ), or higher, when temperatures up to 260 ° C, (500 ° F) are desirable. The trays are designed to effect the transfer of heat by radiation and uniform low temperature conduction to the center of each pastry or other edible article. An electronic, computerized control system directs and controls the process and records the variables of time and temperature, as well as the equilibrium of the temperature of the internal product, final for the maintenance and cooking grid of multiple trays, either in a format of single, double or multiple trays, will provide balanced temperatures for any selected conductive grid surface, within the center of each pastry-of ground beef, within the pres- sure of ± 0.5 ° C, (± 1 ° F), without taking Consider the position of the pastry on the grid plate, or the weight, thickness or circumference variables of a wide variety of meat pies. Once a single hamburger (or multitude of pastries) are placed on the grill trays and are held between two conductive grid plates from the top and bottom, the equilibrium temperature selected to effect the thermal destruction of traces of pathogens, will be maintained for a minimum of time expended, as dictated by federal regulations so that it is sufficient to destroy any of the pathogenic bacteria, before the tray can be open and the product served. A computer controlled electronic process control sends signals (both audibly and visually) when a hamburger tray is available for safe supply and consumption, thereby meeting the pathogenic thermal lethality requirements disbanded by USDA and FDA for cooked edible items . In addition, the grid of cooking and maintenance of multiple plates in the shape of clam shell, is designed to incorporate trays stacked, intersubjected in various shapes and sizes, formed for a depth in a medium of "trays", in which the bottom , drawn deep, is heated constantly by conduction, by means of circulation heat transfer fluid, hot, so cooking and "hot maintenance" of any edible product that is maintained in unit or mass form, in a perfect and absolutely safe temperature environment between 71 ° C and 96 ° C, (160 ° F and 205 ° F), depending on the ideal or preferred specific temperature of any specific item. The heated "pan-type tray" is heated cover, positioned with the bottom of the plate above this heated pan-type tray, forming which can be raised vertical, perpendicular and therefore a means of "lid" the to offer a easy removal of a product from said lower pan-type tray for the purpose of serving the hot food at high speed, and the instant closing of said lid for maximum retention of the heat of the stored hot food of the lower pan type. All the containers connected the uniformity in the horizontal fluid tray will be from a means of recirculating liquid to connectable and disconnectable heat transfer through the standard way, with means of fast disconnection, which are available for this application to from different sources of manufacture. The same principle of process can be practiced in one of such devices to maintain the soup variety of forms and configurations such as double-walled containers for hot, coffee, tea and other foods constituted by liquid and solid food substances. The method and apparatus described by the present invention for a maintenance and cooking grate of hemispherical structure by conduction and radiation of multiple surfaces and the processing procedures have a significant impact on the quality of the hot and cooked food product during the prolonged maintenance, due to the fact that any product subject to this single maintenance (ie maintenance in its hot state) will have a significant quality related to time and an elasticity in the safety of the food product of at least 100 to 300 percent larger, due to its retention in the moisture content that is greater achieved by the precise equilibration and control of the internal and external temperature of the food product and the atmosphere or atmosphere in which the food is stored, with a radiation balance, convection and conductivity within a limited range d and ± 1 ° C (± 2 ° F) during hours of safe handling without generating an excessive amount of steam (ie without moisture evacuation) from the heated food article of farinaceous or protein composition. The net result is not only summarized in obtaining the safety of the food from the bacteriological and pathogenic point of view, but also highlights the retention of the delicate, volatile and "burned" flavor components. achieved during the process of cooking through a grill at high preliminary temperature and also avoiding subjecting previously cooked food products to a high humidity (ie saturated) environment or atmosphere in a secondary maintenance which gives a negative turn off and dissipates through a rapid oxidation the aromatic components that are delicate and the preferred attributes achieved through high temperature cooking which are attributes of organoleptic quality more desired by the consuming public. The present invention comprises a grill for cooking and maintenance by radiation and conduction of multiple surfaces, or of double or triple surface, for the management of the pathogenic risk of edible articles, constructed of entrainment trays or heat transfer plates spaced apart from each other and forming from at least two layers of material that present a heat transfer fluid through circulation by them. The configuration of specially designed heat transfer plates can use metal sheets which are welded by stitch and seams and with a portion expanded by high pressure, with a flat side and a second side slightly expanded, which is the preferred method for the use of steel sheets or expanded aluminum sheets type serpentine, cushion type or folded type roll that provides two substantially flat surfaces with passages for a liquid heat transfer medium. The liquid heat transfer fluid is expanded and designed to allow a range of a flow and a maximum liquid heat transfer medium, eventually distributed throughout the entire surface of the plate, and achieving by its liquid transfer channels recirculation the maximum uniform and balanced heat transfer through the entire plate of the grate surface within a bounded range of ± 0.5 ° C, (± 1 ° F). The trays or the heat exchanger plates of the units of multiple surfaces or of a single surface are hinged or disengagable in articulated form from the contact between each other and the product with an adequate thermal level and kept warm through specially designed spacer configurations and aligned to house or articulately connect each of said plates to a housing structure. The mechanical articulation means such as horizontally fixed removable plates are uncoupled in parallel, or the plates are pivotally movable in a relative vertical position relative to each other by level hinges fixed to at least one end of the heat exchange plates and the frame. The articulation means allow the fluid-connected heat exchange plates to be opened perpendicularly and held in tandem in the vertical position, and realigned in a precise horizontal condition relative to each other. The articulation arrangement and locking mechanism provides maximum conductive heat transfer to 108"subject" food items from the top side as well as from the bottom side of the grill plates, achieving the highest Btu's heat transfer efficiency by driving and partial rationing to 108 respective food items, such as hamburgers or chicken burgers, any other type of food item designed to be heat treated efficiently within a space located between two or more heat transfer heat treatment plates. The plates of the grills in their horizontal heat treatment position are slightly inclined in the direction of the rear side of the apparatus, so that the excess fat can be caused to drain from the burger kept in a hot form to the retention container of the oven. fat (ie excess fat) provided for this purpose which can be removed periodically and the remaining fat can then be • discarded for final disposal. The lower side of the grill plate can be provided with rectangular or rounded projections from 3/16"to 1/4 / deep to penetrate inside the burgers and to secure said burgers in a vertical maintenance and cooking position, preventing in this way the movements of hamburgers when two plates or grid plates are hooked are angularly raised to the vertical position to access the bottom plate containing a volume of hamburgers cooked and kept hot for immediate sale to the respective consumers., the selectively expanded projections projected from the grid plate are provided with a logo or with a corporate logo that is projected in a desired way with the purpose of causing an indentation inside the hamburger by the weight of the upper plate and with the object to generate a promotional or marketing opportunity. The liquid heat transfer medium at low temperature is continuously recirculated through a low pressure magnetic centrifugal pump. The low temperature heat transfer fluid is supplied from a small vessel equipped with submerged electric heating means that have a range of 1.5 to 5 kwh (or greater, if necessary), and controlled by electronic means of activation-and deactivation of power input with proportional sensory thermocouple, with a millisecond energy input response. The liquid heat transfer medium is controlled at a precise selected temperature in order to ensure that the surface temperature of the grid plate is within a bounded range of ± 1 ° F. The low temperature cooking and holding rack is designed to operate below the boiling point of ± 100 ° C (212 ° F) and therefore does not require any type of venting medium for atmospheric pressure release.

The apparatus for maintenance and cooking type grill and low temperature equilibration does not cause any excessive water vapor pressure in the food product (ie in the burger), and keeps the food item at a bacteriologically safe temperature without any loss of moisture or degradation of the food item, resulting in perfect quality for extended periods of time not exceeding 30 to 40 minutes. Conventional fryers and grills operate at temperatures above 100 ° C (212 ° F) (ie the temperature of the boiling point of water) and often exceed 162.8 ° C (325 ° F) and sometimes go higher. alia of 218 ° C, (425 ° F), 260 ° C, (500 ° F) of which are required by law to be equipped with automatic fire extinguishers, and ventilation covers provided with means for filtering the fat vapors emitted. The low-temperature maintenance and cooking grate of the present invention generates non-objectionable volatile odors or fumes, and can therefore be operated in any commercial environment without requiring venting and / or fire extinguishing means, such as a secondary system like this, presenting any type of characteristic that is questionable by the environmental protection agency that stipulates strict mandates for public establishments as well as a cut-out of small bags associated with the incorporation, installation, maintenance and operation of equipment such as 108 before mentioned. Furthermore, the elimination of fire extinguishing and venting means is an important consideration in the portability of the grill for cooking and maintenance. The pre-cooked burgers can be sufficiently thermally photographed from their frozen state and maintained until until the demand provokes their sale, achieving an instantaneous or prolonged availability. The quadruple, triple or double stepped design of the grill plates can be designed to achieve any programmed production cycle required, strictly depending on the sale of products per hour that is projected. The grill for maintenance and cooking at low temperature is perfectly safe, is reliable for the user and does not cause intimidation for the operator, therefore not associated with the operation of the device any danger of burning or any type of damage with the practice of thermal treatment processes. Electronic security control means are provided in such a way as to achieve an entry of the respective individual plates for a specific selected operational sequence time. A computerized instrument panel monitors and controls the computerized process, monitors and controls the grilling process and maintains and displays the records in a digitized manner. of processing the temperature of the product accurately. The electronic media are mounted on suitable areas of the plate designed to ensure the maintenance in time and temperature of a volume of burgers for a pre-determined time at a specific conduction temperature required to achieve the values of the lethality curve. thermal criticism of any type of pathogenic residue in the hamburger. The electronic safety control means are thus designed in such a way as to achieve an entry of two respective plates for a specific pre-determined time and will only release the movement of the plates once the sufficient maintenance time has reached. its adequate value, thus ensuring the pathogenic risk management, the time and temperature equilibrium by repetitively guaranteeing the safety of the food item, in accordance with the heat treatment procedures regulated by the USDA. Likewise, certain devices are incorporated, which will cause an alarm to be triggered if a plate is manually unhooked by the operator before the minimum safety-type time (ie, "safety drying time") of the balancing cycle is completed. specifically required for the equilibration of the temperature of the product during a prolonged maintenance. Thus, the grill for the maintenance of cooking of hemispherical shell-like structure of the clam shell of the present invention provides a means for the transfer of heat to the food items using an apparatus that comprises a housing structure that presents in its interior a surface of minus a pair of stacked plates comprising a first plate and a second plate spaced from each other and aligned, each plate comprising a first sheet and a second sheet of heat transfer material fixed together and having passages for fluid heat transfer between the same for the recirculation of a heat transfer fluid within the housing in the plates that are mounted in the housing. The apparatus further includes means for connectively mounting the plates to the housing, a container within the housing for containing a heat transfer fluid, means for fluid connection of the plates and the container, means for heating the heat transfer fluid to a selected temperature in the receptacle, means for controlling the temperature of the heat transfer liquid within the container in a range of ± 1 ° C (± 2 ° F), means for the recirculation of heat transfer fluid through the plates in fluid connection with the container and each of the heat transfer plates, and temperature sensing means for determining the temperature from at least one of 108 food items that are supported on said plate. The present invention provides a method for the management of pathogenic risk using a grid of hemispherical structure for a process of maintenance and cooking by transfer of heat to food items comprising the steps of placing a food item to be heated between a first plate and a second plate mounted hingedly to a frame of a maintenance and cooking grate, heating the heat transfer fluid to a selected temperature in the container, fluidly connecting the plates and the container, controlling the temperature of the heat transfer fluid within of the vessel at ± 1 ° C, (± 2 ° F) recirculate the heat transfer fluid through the plates in fluid connection with the vessel and each of the heat transfer plates, and record the temperature of the fluid of heat transfer, and the food article to control the temperature of the same. It is an object of the present invention to provide an apparatus and a process that presents the ability to cook and maintain a variety of foods prepared at pathogenetically safe and optimal temperatures for extended periods of time, without thereby causing loss of quality and in most important advanced in the most critical aspects of food safety from the pathogenic point of view for the mass feed industry. It is an object of the present invention to provide a system for causing the continuous circulation of a heated fluid through expanded metal shelves defining a passage and providing a heat treatment temperature above the respective plate surface with an approximate range of + 0.5 ° C, (± 1 ° F) thus removing any hot or cold spots through the entire surface of the grill plate. It is an object of the present invention to provide an inventory of heat maintenance (i.e. a "bank") of food products to be maintained to be served instantaneously., in a safe condition and at a level of organoleptic quality as close as possible. It is also an object of the present invention to provide a visual signal, supported by other audible and digitally illuminated, electronic census control to safeguard the product and monitor the process. It is an object of the present invention to provide a real and adjusted temperature indicator that is easily visible on the digital electronic indicators.

It is an object of the present invention to provide a solid state microprocessor which maintains a strong and consistent monitoring of the temperature and a calibration in a coped range. It is another object of the present invention to provide designed and constructed to conform to strict health and safety requirements stipulated and approved by UL, CSA and NSF. It is another object of the present invention to provide a grill for maintenance and cooking of structures i-hemispheric of multiple cooking surfaces that do not require any type of venting and that is implementable in any type of commercial premises for the food pantry. It is another object of the present invention to provide a grill for maintenance and cooking of semi-hemispheric type structuring of multiple cooking surfaces and which is portable. It is another object of the present invention to provide a process for maintenance for pathogenic risk management suitable for thermally treated products through a grate and / or through a frying process, and then kept hot, or for thermal retreatment or precooking of frozen products to be expensed without additional treatment.

It is an object of the present invention to provide an apparatus and a heat treatment process to manage the pathogenic risk associated with the pathogen of Escherichia coli 0157: H7 as well as to achieve thermal lethality thereof. BRIEF DESCRIPTION OF THE DRAWINGS A better understanding of the present invention will be had by referring to the description that follows in conjunction with the accompanying drawings in which the same reference numbers indicate equal parts throughout all the views and in wherein: Figure 1 is a perspective view illustrating the multi-surface maintenance and cooking grate for the pathogenic risk management of the present invention having one of its stacked cross-linking trays while it is open and presenting the transfer conduit of heat on the lower part thereof, the burgers being in turn illustrated in dotted lines on the upper part of the adjacent tray; Figure 2 is a front view of the multi-surface cooking and holding rack of Figure 1, illustrating the trays in closed position; Figure 3 is a side view of the multi-surface cooking and holding rack of Figure 1 illustrating several closed plates with the upper plate in the open position; Figure 4 is a perspective and sectional view of a multi-surface maintenance and cooking grate of Figure 1, illustrating some of its components within the housing; Figure 5 is a side view of one of the plates of the multi-surface cooking and holding rack; Figure 6 is a top plan view of an embodiment of the present invention illustrating the arrangement of the pump, the receptacle and the heating elements therein; Figure 7 is a perspective view showing an alternative embodiment • of Figure 1 with one of the treatment trays stacked in open position, and showing the heat transfer duct and the meat burgers in dotted lines, where the control panel is shown on the rear portion of the base of the multi-surface cooking and holding grill instead of being located on the front portion of the base as shown in the embodiment of Figure 1; Figure 8 is a front view of a multi-surface cooking and holding rack of Figure 7 illustrating the trays in closed position; Figure 9 is a perspective view of a multi-surface cooking and holding rack of Figure 7 illustrating the upper plate in the open position and having protrusions extending from the bottom of the same; Figure 10 is a side view of a multi-surface cooking and holding rack of Figure 7 illustrating several plates in closed position with the upper plate in the open position; Figure 11 is a top view of an ink-covered paper portion illustrating in dark shadow the unwelded surfaces and the white areas the surface to be welded of a curved or rolled joint panel; Figure 12 is a top view illustrating the heat transfer fluid passages between the welds of the rolled splice embodiment of the present invention; Figure 13 is a cross-sectional view of a plate along the lines 13-13 illustrating the heat transfer fluid passages of a double-layered rolled panel forming a tray according to the present invention; Figure 14 is a comparatively enlarged view of Figure 13; Figure 15 is a top view of a panel of wound joints illustrating a formed circuit having a plurality of ducts and slits formed therein; Figure 16 is a perspective view showing a steel tray of the present invention having a quilted design produced by a seam weld and strength points; Figure 17 is a perspective view showing a steel tray of the present invention having a quilted serpentine design produced by a seam and stitch resistance weld; Figure 18 is a perspective view of a steel plate of the present invention produced by resistance welds of multiple points at desired points to increase the strength of the plate and increase the heat transfer between the sheets and the transfer liquid of heat circulating between them in a free-flowing design; Figure 19 is a perspective view of a plate with slits on one side; Figure 20 is an enlarged front plan view of the slit plate illustrated in the Figure 19; Figure 21 is a perspective view of an expanded or inflated plate on one side having a unique embossed surface; Figure 22 is an enlarged front plan view of a single embossed surface plate illustrated in Figure 22; Figure 23 is a perspective view of a plate with both sides expanded or inflated having a double embossed surface; Figure 24 is an enlarged front plan view of the inflated double embossed surface plate illustrated in Figure 23; Figure 25 is a deep tray formed from a welded strong plate; Figure 26 is a perspective view of a cooking and holding rack of Figure 7, illustrating plates formed with depressions for containing food items therebetween between the plates; Figure 27 is a perspective view of a grill for cooking and maintaining Figure 26 illustrating soft plates in combination with plates formed with depressions containing food items therein; same between the plates; whereas: Figure 28 is a perspective view of the cooking and holding rack showing hot edible articles contained in the containers in bags that conduct the sealed heat; and Figure 29 is a graph illustrating the time versus temperature relationship for frozen beef burgers using the present invention. As illustrated in Figures 1 to 16, the grill 10 for cooking and maintaining the semihemispheric structure of the clam shell and multiple cooking surfaces of the present invention for the management of pathogenic irrigation comprises a housing frame 12 supporting a surface 11 of integral means 14 of articulately mounted support and heat transfer plate, rotatably connected or disengagably connected thereto. The surface or cover 11 includes a pair of integral heat transfer and support means 14 of the preferred embodiment defining at least one upper and lower tray of the plate 14 for articulately mounting to the housing frame 12 for supporting and heating the food items 13. Each plate 14 is independently supported by the housing structure 12 and mounted one on top of the other in a semihemispheric arrangement, hereinafter referred to as hemispherical and which in reality resembles the shells of a clam. The low temperature maintenance and cooking grate 10 is designed to operate below the boiling 106t point of 212_R, and therefore does not require any kind of atmospheric venting means as well as sealing means between the trays or plates 14 when Use as a cooking grate and maintenance 10. For grill 10 applications for cooking and maintenance, the low temperature equilibrium grill 10 does not cause any excessive vapor pressure in the product, ie in the hamburger, and maintains the food article 13 at a bacteriologically safe temperature without any loss of moisture or degradation of the food. Either way, the plates 14 in a preferred embodiment are spaced from each other and supported by an unsealed frame or structure 15 surrounding the periphery of the plate 14 for the purpose of containing the food items 13 therein between each plate 14 and controlling the drainage of liquids formed in the heating process, wherein the food article 13 is contiguous with the lower surface of the upper plate 14 and the upper surface of the lower plate 14. The structure or seal frame 17 has sealing means such as a sealing gasket or polymeric gasket 19 which may be provided as a firm water and air seal between the plates 14, as shown in Figure 2, for high temperature cooking applications above 212 ° F in combination with any type of previous maintenance operation, or to prevent the oxidation of the product due to its exposure to the air. Moreover, the upper plate 14 can be coated with an insulating material to the upper surface to insulate the lower plate 14 from ambient temperature conditions and to isolate the user from the heated plates 14 of the surface or cover 11. More particularly as illustrated in Figures 1, 2 and 3, the housing 12 of the preferred embodiment of the grid of hemispherical structure 10 comprises a cover or surface 11 of plates 14 supported by a base 26 having a lower floor 28 (not shown), a front side wall 30, a left side wall 32, a right side wall 34, and a rear side wall 36. An instrument control panel 38 is integrally formed with or fixed to the front of the base 26 as shown in FIG. Figure 11, or mounted on a portion of the housing 12 that extends above the base 26 as illustrated in Figure 7. As can best be seen in Figures 4 and 6, the housing The container contains a container or reservoir means 16 containing a liquid heat transfer medium. The reservoir 16 is designed to receive a volume of liquid heat transfer medium, such as water, or other non-toxic heat transfer liquid. The heat transfer liquid that is filled through the removable lid 19 is continuously circulating between two or more vertically stepped manifold connection conduit means in a volume sufficient to allow the elevation and maintenance of a balanced surface temperature and specifies through plate 14 and by means of a recirculation heat exchange fluid at low pressure and controlled temperature. The reservoir 16 is fluidly connected to a pumping means 20, more particularly to a low pressure magnetic centrifugal pump 20 driven by an electric motor 21 to circulate a low temperature heat transfer fluid, such as water, oil, or food grade glycol, through the trays 14 which are in fluid communication with the pump 20 and the reservoir 16 through conduit means 22. The low temperature heat transfer fluid supplied from the reservoir 16 is heated by 108 heating means 18 comprising one or more submerged electric heating elements designated with the reference 8 of sufficient voltage which is in a range of between 1.5 and 5 kh, and controlled by means of sensitive electronic thermocouple means provided for effect a heating surface density to efficiently transfer the BTUs from a heat source to the transfer medium Liquid heat pump continuously recirculated through a motor-driven centrifugal magnetic pump and designated by reference 20. A heating overload safety device 23 is incorporated to maintain the heat transfer fluid at an operating temperature and pressure make it safe Even more, a fan 25 is provided to cool the process control and circulation equipment. An electronic proportional pulse temperature controller 44 (not shown), is electronically connected to the submerged electric heating means 18 and submerged in the reservoir 16 to effect the elevation and maintenance of the temperature of the heat transfer medium by means of energizing-the Heater at the required frequencies, so that precise control is achieved within a bounded range of ± 0.5 ° C, (± 1 ° F) over the temperature of the heat transfer fluid. Additionally electrical overload safety means are connected to the electric heater so as to effect an instantaneous and safe deactivation of the heater 18, in the event of a bad function of the proportional temperature controller 42, which may occur for any reason .

The heat transfer medium is controlled at a precise temperature selected to result in the surface temperature of the grill plate 14. The reservoir 16 is also equipped with electronic means comprising at least one controller and at least one thermocouple 42 designed for alternatively activate and deactivate the electronic heater 18 at the frequencies required to effect the maintenance of specific temperatures, within a limited range of ± 0.5 ° C, (± 1 ° F) in the heat transfer fluid that recirculates, and so both guaranteeing a precise surface temperature control throughout the entire plate 16. The heat transfer fluid maintains a constant temperature across the surface of each plate 14 connected to the circulation system, within a bounded range of ± 1 ° C (± 2 ° F) between the heat exchange fluid inlet and the outlet ports of the reservoir 16. The system The recirculation and heating circuit supplies the grill plates 14 with multiple surfaces 10 with a recirculating heat transfer medium, with a sufficient BTU input to maintain a selected temperature range from room temperature to about 10 ° C to about 26.7 ° C (50 ° F to about 80 ° F) according to an optional operating temperature of up to 96.1 ° C (205 ° F).

Special emphasis is directed to the fact that the recirculation and fluid connection arrangement is configured in its entirety, as a closed cycle system. The liquid reservoir reservoir 16 is equipped with a pressure release valve 40 (not shown) or other similar means, in order to allow the closed cycle configuration to operate within one or two atmospheres between the reservoir 16 and the pressure of the system. The volume of the heat transfer fluid is maintained at constant pressure and speed throughout the heat transfer system, as well as the temperature control of the heat transfer fluid is effected by a microsecond controller connected to the medium electric heater 18 and sensitive thermocouple means 42 to obtain more adequate and accurate control and a faster response time in order to achieve and maintain the desired temperature of the fluid and plates 14. It is contemplated that the range parameter of the fluid flow could be controlled to control the temperature of the fluid at the same time, in any way, the control of the process is more complicated, expensive, and usually less safe and appropriate than by simply controlling the heating means 18. The multi-surface and triple or double surface maintenance and cooking grate, marked 10 p For the pathogenic risk management, it is constructed of entrainment trays or heat transfer plates 14, formed from at least two sheets of material that present a circulation of heat transfer fluid throughout its surface. In the preferred embodiment of the present invention, the integral support and heat transfer means 14 of the multi-surface holding and cooking grate 10 comprises at least one or preferably a plurality of spaced-apart horizontally stacked plates or trays 14. each other in a similar arrangement to a semi-hemispherical or clam shell construction. Each plate 14 consists of a first top sheet 46 and a second bottom sheet 48 of a heat transfer conductor material sealable as a whole has at least one fluid channel 50 therebetween, such as a conduit or cavity in fluid communication with the reservoir 16 through conduit means such as a hollow tube 22. Each blade 46, 48 provides a heat transfer surface for the conduction of heat to food items arranged on or between them. The heat transfer fluid and the surface of the individual plates 14 is controlled at a selected "low" temperature. The trays 14 are designed to effect a uniform and rapid low temperature heat transfer to the center of each burger 13. The plates or trays 14 are hingedly engaged or disengaged from contact between them. In a preferred embodiment, the plates 14 support the product kept warm and already produced the heat treatment which is mounted by means of mechanical articulation means 54 which engage and disengage the horizontal plates 14. More particularly, the level 54 joints are fixed to at least one end of each of the plates 14, or to the plate holding frames 14, 17 and the rear wall 36 of the housing 12 as shown in Figure 3. The hinging means 54 allows the plates 14 to be opened perpendicularly and realigned at a precise horizontal condition relative to each other. The articulation arrangement provides for maximum heat transfer from the plates 14 to the food items through the conduction and heat transfer radiation from the lower part of the first topsheet 46 as well as from the upper part of the lower sheet 48 of the grill plates 14. Furthermore, the convective currents formed by the moisture present in the vapors and juices existing in and around the interstices of the food products assimilate serve to achieve and improve the heat transfer of BTU's in combination with the conduction and heat radiation imparted to the food items from the plates by conduction to the respective food items and convection of moisture formed by the juices within the food item. Typically, the food items are meat products such as hamburger, turkey, pork or hamburger-shaped chicken meat or any other type of viable food item 13 including vegetables, carbohydrates or farinaceous products. A spring means 56, such as a torsion spring, can be used to apply a bias on each plate 14 in the "open" position. The latching latch or closure means 58 can be used to movably secure each of the plates 14 to the base 26 or another of the same in the "open" or "closed" position during the heating cycle. The latches or latches 58 are in electrical communication with the alarm and control system 24 and controlled by a Watlow process controller and a digital monitor or equivalent computer controller and an alarm system 24. The grill plate 14 can be configured to allow a variety of loading depths (i.e., the distance between the lower edge of the upper grill plate 14 and the upper surface of the lower grill plate 14. When the operational need demands a horizontally oriented closing function, the use of specially designed floating joints near or circumscribes the entire periphery of the plate and this raises its side walls (not shown) allowing the plate 16 to rise from its closed position by 1/8"of an inch up to 4 inches, in the configuration basic, or even higher when specific purposes require a greater depth of loading. dimensional heights, achieved through several modifications of specific design of operational type, allows accommodations in order to adjust to a more efficient conductive thermal treatment (ie, heat transfer) that is dynamic as related to the cutting dimensions cross section or any specific food product unit. The grid 10 of multiple surfaces and hemispherical structure offers an additional novel benefit during the thermal treatment of the product and the maintenance processes thereof. By lifting any or all of the trays of the grill 14 from the horizontal (i.e., thermally conductive) position to a vertical angled position, the conductive thermal treatment position between the horizontal plane from about 0 degrees to about 65 degrees , the evacuation of the excess oils and fats extracted from the cooked food items towards the back of the grill plate 14 is effected. A specially designed container for fat retention 60 is fixed to the back of each plate to allow the accumulation of those fats and juices, and can be easily removed from the housing 12 for the periodic removal of said fats and oils. Moreover, in the preferred embodiment, the grill plates 14 are slightly inclined with respect to the horizontal plane to cause the excess fat to be drained from the burgers that are kept hot or another type of food item 13 to the waste holding container. grease 60 provided for this purpose in order to later achieve a final disposal thereof. It should be noted and it is therefore emphasized that all the excesses of fluid fats and oils, extracted during the conductive and convective thermal treatment and the maintenance process, do not constitute any type of volatile fatty particle capable of achieving an environmental pollution, because The extraction of oil and grease, as well as its subsequent evacuation, occurs at temperatures never higher than 96.1 ° C (205 ° F) and, therefore, always well below the boiling point of water. The engineering of the multiplicity of grid plates 14 within the grid of hemispherical structure 10 in such a way as to allow them in their closed horizontal orientation to be inclined backward at an angle sufficient to cause all the oily fluids to be evacuated and so that they can flow towards the rear receptacle for the intermittent accumulation and disposal thereof in such a way as to present distinctive organoleptic effects on the fried or grilled food articles previously indicated with reference 13 through the evacuation of percentages Additional residual fat residues in the parked and pre-cooked products. Consequently, the final product is lower in the total fat content (and therefore, more desirable to many consumers) than one that was not the subject of this unique maintenance process. As illustrated in Figures 5 and 9, the second lower sheet 48 of the plate 14 can be formed having a multitude of expanded rectangular or rounded projections marked with reference 62 and which have a depth of 3/16"to 1". / 4 '' so as to penetrate into the upper or lower surface of the burgers 13 at designated points, thereby ensuring that the burgers 13 are in position on the plate 14. This prevents the movement of the burgers 13 when two latched grilling plates 14 are angularly raised to access the lower plate 14 which contains a volume of burgers 13 kept hot and cooked for immediate sale of respective consumers. Even if the grid plates of hemispherical structure 14 are raised from their horizontal orientation at any angle between 1 degree and approximately 60 degrees the burgers 13 will remain in position. This novel feature of maintaining its position for food items located on a grill plate 14, whose surface is subsequently subject to movements in a range from approximately its horizontal position to 60 degrees. Moreover, the grill apparatus 10 provides a continuous heat treatment of conduction on both sides of the food article, while simultaneously maintaining its position relative to the plane of the plate 14 of the grill. Moreover, the selected projections 62 can be formed by extending outwardly from the lower second sheet of the plate 14 with a desired logo or with a logo of a certain corporation designated with reference 64 for indentation thereof in the hamburger 30 by the weight or by the application of the spring loading of the plate 14 as shown in Figure 9. Ultra-thin heat transfer plates or plates 14 form the cover 11 of the multi-surface and multi-surface cooking and cooking grate. Hemispherical structure 10 can be formed as an integral heat transfer and support means by means of various manufacturing techniques such as by means of high pressure metal wound sheets and by expanding sheets to form a plate heat exchange 14; by means of the seam welding or spot welding of two sheets of metal forming a high pressure plate 14; and through a novel third embodiment using a rolled aluminum junction or the concept of steel seam welding that can be developed to achieve identical "cushion" type expansion having deep cavities. The preparation of the wound tie plates 14 requires: taking two sheets of aluminum; clean and reduce the sheets; printing a design for the fluid flow tube circuit on one side of a sheet through one of the conventional printing methods; preheat both sheets; metallurgically joining the two sheets together in a roller press forming a panel therefrom; temper the joined sheets; inflating or inflating the fluid flow channels to a specification height by using high pressure air in which to expand the primer areas between the sheets; whiten the panel; and fixing the connecting tubes to the expanded coiled unions such as by means of a flame or flame welding. More particularly, the rolled bonding panel or panel 14 comprises a first sheet and a second sheet 48 of aluminum of equal or dissimilar value (ie, thickness). The first sheet 46 is prepared by printing a desired circuit on the sheet using an "unwelded" ink 66 such as a graphite coating, reflecting a specific fluid path design. This ink 66 is applied to sectioned portions of a first bleached sheet 46 of a thermally conductive aluminum material having a first upper surface of sheet 68., a first lower sheet surface 70 (illustrated in Figure 11), a first end 72, opposite sides 74 and a second end 76. The first sheet 46 generally has a thickness of about 60 / 1,000 to about 65 / 1,000 of a inch and is compressed during the winding process to present a finished product having a wall thickness that is in a range of about 0.02 to about 0.03 inch in thickness. The graphite ink 66 is applied to the non-welded areas 78 of a first sheet top surface 68 of a first thermally conductive sheet 46 to form a welded line design inked around the edge of the unwelded area 78 of the first sheet 46 leaving a small connector opening 82 in each vertex. The application of the graphite ink 66 to the selected inner portions of a first sheet 46 forms a pair of unlined inner welded lines marked with reference 84 and printed in spaced form at equal distances from one another to create a design configuration of serpentine heat transfer liquid circuit and designated with reference 86 on upper surface 68 of first sheet 46. A second bleached and thermally conductive sheet 48 (not shown) of the same size and thickness of first sheet 46, presents a second upper surface of sheet 68, a second lower surface of Sheet 70 and a first end 72, opposite sides 74 and a second end 76, and a thickness of approximately 60 / 1,000 to approximately 65 / 1,000 of an inch is aligned with the first blade 46 and the second sheet bottom surface 70 is located in contact with the inked upper surface 68 of the to the first sheet 46. The inked unwelded surface areas 78 of the inked sheet 46 are located in conjunction with the untinted sheet 48 which forms a double sheet panel 88 as shown in Figure 12 which presents a circuit design which presents the serpentine shape indicated with reference 86. Unlined lines 84 are welded together; in any way, the unwelded graphite ink 66 is charged to the upper surface 68 of the sheet 46 of the lower surface 70 of the sheet 48 in the non-welded areas. Although any continuous configuration could be inked providing channels and cavities for a particular application. The panel 88 is heated to approximately 315.6 ° C (600 ° F) and moved through a high pressure low roll press, typically, one of ten tons of pressure per square inch, such as that described in the US Pat. United States No. 2,690,002 issued in the name of Grenell and incorporated herein by reference. The high pressure winding process reduces the thickness of the panel 88 to about 60% such that each sheet 46 and 48 is about 0.02 and 0.08 inch thick and preferably between 0.025 and 1 inch thick. The winding joining process hermetically bonds the ink-coated welded line surface areas 84 of the panel 88 together to form a welded, double-walled, welded joint panel 89 having interior welded joints 90, end welded end joints 92 and joints side perimeter welded 94.

The panel 89 is then located between a pair of plates and connected to a pressurized gas supply means through connecting openings 82. Upon completion of this high impact joining process, the solidly bonded double-thickness plate 14 is bored in the appropriate designated position, directly in the unbonded graphite design, and the padded design is then expanded (inflated between the plates) with a high pressure gas such as nitrogen A or air to a predetermined amount forming ducts 98 and ducts 100 between the welds 90 and 94 forming a heat transfer circuit bonded by winding or plate 14 and creating a precisely engineered path for the passage of the heat transfer fluid through the entire heat exchange plate 14 which likewise serves to support the food items on it. The aluminum sheets 46, 48 provide substantially flat top and bottom surfaces on the first and second sheets 46 and 48. The liquid heating fluid channels 50 are designed to allow maximum transfer of distributed liquid heat across the total surface area of the fluid. the plate, achieving by means of the liquid transfer channels 50 the maximum uniform heat transfer on the surface of the complete plate 14 within a bounded range of ± 0.5 ° C (± 1 ° F). Figures 13 and 14 show in sectional view an embodiment of a tie-in plate 14. As shown in the enlarged sectional views of Figure 14, the topsheet 46 can be formed having a smooth surface or it can have folds 96 therein at the point of the solders 90 and 94 for draining the excess juices into a grease retainer 60. Figure 15 shows a panel joined by winding which has a plurality of ducts and slits formed therein. same to control the flow of fluid through it. A continuous process to achieve an aluminum winding connection is described in the Algood Aluminum Engineering Information Bulletin of Alean Aluminum's in the Algood's Enrollment Engineering Guide Bulletin and in Bulletin No. 830023 of the Society of Mechanical Engineers "SAE" in which said technique is described and is incorporated herein by reference. In the Muller Bulletin, the description of which is incorporated herein by reference, is manufactured by resistance seam welding, resistance spot welding, arc welding techniques by taking two thin metal sheets composed of 304 steel, 316 steel , nickel, a nickel-copper alloy MONEL, an inconel 600 alloy, an inconel 625 alloy, a carpentry steel, a carbon-based steel, a Hastelloy B-2 alloy, and other metals and alloys thereof, and by welding a seam around the outer edges and in a design selected from two sheets joining the sheets in the welded joint. The welds for points of resistance requires pressing two sheets of metal together, preferably steel, and more preferably stainless steel. The two electrodes are used to apply a current through the two metal sheets. Due to the resistance to electrical flow in the metal contact surface, the area between them heats up and forms a small melting point. As the pressure is retained and the current is cut, the melted point cools to form a weld point between the two metal sheets as illustrated in Figures 16 to 21. Figure 16 shows a typical design exhibiting seam welds and knitted by resistance, and Figure 17 shows a serpentine design that presents seam and stitch welds by resistance. Seam welding by resistance is produced by a series of overlaps of welding points. The current passes through the metal while an electrode-shaped wheel rolls on the sheets that are held together by pressure. The width and length of the spot welding can be controlled by the width of the electrode and the time of cut and start of current. A lot of time for spot welding can be formed between two sheets at desired points to increase the strength of the plate 14 formed by them, and increasing the heat transfer between the sheets and the liquid circulation therebetween in a free-flowing design as shown in Figure 18. The specially designed heat transfer plate 14 has a configuration that can utilize sheets 46, 48 which are welded by point and expanded by high pressure with a flat side and a slightly perforated second side which is a preferred method for the use of stainless steel sheets. As shown in Figures 19 and 20, the plate pierced on one of its sides 14 is constructed by means of a perforating and compressing machine or re-crusher of the sheets before welding them in order to increase the flow area in the sheets. passengers that are between them. Resistance welding techniques can also be used to produce a single surface plate deformed by means of a technique of the embossing type, where the plate 14 comprises two sheets of material of different thickness and one side is deformed by pressure or inflated as shown in Figures 21 and 22 thus providing a flat surface on one side of the plate 14. Resistance welding techniques can also be employed to produce a double surface plate 14 deformed by embossing, wherein the plate 14 is comprised of two sheets of material of different thickness and both sides are deformed or inflated as illustrated in Figures 23 and 24. The manufacturing techniques described above are likewise improved by the option of subjecting the aluminum plate 14 to a bond by winding or joined by impact for deformation operations or deformation process to achieve a na depth In the deformation process for a deep design, the whole of the tray 14 attached by winding is pushed by the vacuum into a mold that is not illustrated forming a deep tray 108 or of deep design according to the desired configuration of the mold as is shown in Figure 25 formed from a strong welded plate having either its first top sheet surface 109 and a second bottom surface 111.

The depressions 104 formed within the deep-design tray 108 of the present invention can be designed to form a shallow vessel 106 having elevation walls that are in the range of about 1/2 inch to about 14 inches deep in a or both sheets 109, 111 and still maintain the advantages of the heat transfer of the flat and thin plate 14 linked by winding as illustrated in Figures 26 and 27. The, or the containers 106 produced can be formed having a configuration that It can be rounded, elliptical, rectangular or any configuration suitable for food that is desired. For example, as illustrated in Figure 26, the oblong-shaped containers 106 may have depressions 104 which extend downwardly from a first deep sheet 109 or deep design upwardly from a second bottom sheet 111 of deep design in where the containers 106 are arranged in a staggered formation between the trays 108. As illustrated in Figure 27, the holding and cooking rack 10 can have a combination of trays formed by stretching thereby achieving a deep design 108 containing containers 106 formed between the plates 14 and the deep-design plates 108, or containers 106 formed extending downwardly from the first top sheet 109 of deep design in the direction of a first flat bottom sheet 70, wherein the thickness of the frame 15, 17 provides spacing means and seal between the flat plates 14 and the trays formed by stretching achieve A deep design 108. The plates 108 can also exhibit an additional heat transfer capacity because they have a larger surface in contact with the heated food article 13. The deep trays 108 can be designed to heat the container 106 and the products. food 13 contained directly in the container 106, or for heating the food contained in the pre-packaged container, such as a frozen soup or dinner, held within the container 106 at a cooking equilibration temperature of up to about 96.1 ° C ( 205 ° F), ± 0.5 ° C (± 1 ° F), from a frozen state, refrigerated state or at room temperature. The process is applicable to food items to be cooked fresh or precooked marked with reference 13. Figure 26 is a perspective view of a cooking and holding rack of Figure 7, illustrating the formed plates having depressions or receptacles 106 to contain food items 13 therein formed between the deep plates 108. As illustrated in Figure 26, the deep heat exchange plates 108 can be designed to receive elliptical or rounded food items 13 (such as sausages, hot dogs and the like), whereby two contiguous plates 108, each forming half the diameter of a food product 13, oppose each other in such a way that the half-diameter profile configurations will encircle the elliptical or rounded food article 13, therefore allowing the food article 13 to be located between the two plates 108 for a thermal treatment Fast co-ordination and maintenance procedures within the conductive equivalent of a rounded (or elliptical) configuration. This unique and novel heat exchange design, under which the food article 13 is heat treated through the recirculation of heat exchange fluid and in expanded cushion-like fluid channeling channels where the formed plates 100 provide a safety higher for the food during the thermal process and the maintenance, than the commonly used ones such as hot water heaters or rotary hot water heaters that are now in practice for this purpose in the industry. The cooking and holding rack 10 is designed to hold the food items 13 in a secured state or in a state of permanent accommodation, through either horizontal vertical gripping mechanisms, such as the joints 54 for the period of time required to ensure equilibration of the internal temperature of the product (i.e., the period of time required to discharge the pathogenic lethality curve of time and temperature determined by the USDA and the FDA and thus guarantee the effective pathogenic risk management). Under the federal guidelines for the thermal elimination of pathogens generated in food products, where food items become safe for consumption by exposing them to the required temperatures and for the minimum periods of time, the opportunity to maintaining said food items 13 for extended periods of time and serving them as required by consumer demand is efficiently achieved with the cooking and holding rack 10 of the present invention. The process of controlling the cooking and holding grill 10 is accomplished by connecting the thermally conductive grill plates 14 and 108 to electronic monitoring means 110. Moreover, in the preferred embodiment of the present invention, the means of control comprise a computerized control system and an alarm system 24 which controls the process and records the variables of time and temperature for a cooking grate and maintenance of multiple surfaces 10. Each plate of the cooking and maintenance grid 14 and 108 present one or more thermocouples 42 inserted within one or more of the food items 13 to measure the internal temperature of the product, in order to achieve control of the most critical functions with respect to specific time and temperature exposures of pathogenic lethality and subsequently the maintenance and cooking periods. Each thermocouple 42 is connected (i.e., inserted or fixed) to a selected elevation 62 on the underside of the grill plate 14 and 18 to penetrate the food item located in this position, allowing measurement and reading at the site of the internal temperature of it. Moreover, the thermocouple 42 is capable of constantly providing constant product internal temperature monitoring information through electrical connection means such as an electrical cable (not shown) from its position on the projecting member 62 of the surface from the lower rack 10 to a microprocessor unit or computer 114. The computer 114 controls the process and receives the output data from the pump 20, the heater 18 and the time regulator 116. The computer 114 records the time, temperature and the data of each batch from at least one limit switch 118 (not shown) electromechanically linked to at least one security lock preferably a magnetic lock 120 (not shown) for each individual plate or tray 14 and 108. The computer 114 in the preferred embodiment of the present invention is adapted to process the inputs from up to 10 thermocouples 42 in contact with the food items 13 to achieve a monitoring in the entire maintenance and cooking process continuously or at specified time intervals. The temperature measured in microseconds and displayed on the instrument control panel 38 with an LED or other type of indication light, such as that illustrated in Figure 2, contains red indicator lights (indicating that it is in process) indicated with the reference 122, and green indicator lights (meaning it is ready to be used), time indicators 126 for each individual tray, and at least one temperature indicator 128 which can indicate the temperature of each individual thermocouple 42 or each tray 14 and 108. It is contemplated that each tray 14 and 108 may have an individual temperature indicator 128. Once the tray 14 containing the food items 13 is closed, the magnetic lock is positioned in its entry position and the red light indicator 122 it turns on. During the heating cycle, the red indicator light 122 remains on and the temperature begins to rise from the tray 14 which is observed through the temperature indicator 128. When the food items 13 have reached the desired pre-set temperature for the desired pre-set time the temperature indicator will indicate that the equilibration temperature has been reached, the green indicator light 124 will turn on, the red indicator light 122 will turn off, and the magnetic lock 120 will be put in its inoperative position allowing the tray 14 is opened and raised to provide access to food items 13 for them to be served. The computer 114 records the time and temperature data thereby providing proof that the food items 13 were processed on the grill 10 for cooking and maintenance for at least the minimum time and temperature necessary to achieve thermal destruction of the Escherichia Coli bacteria. 0157: H7 or that the necessary parameters of temperature and time have been reached for the thermal destruction of any other pathogen and thus guarantee the safety of the product 13 for the consumer. Utilizing the hemispherical structure cooking and holding grate 10 of the present invention involves a simple procedure due to the automation and control of the device. For example, the cooking and holding rack 10 is preheated to approximately 160 ° F. Frozen 1/4 pound meat patties, such as beef patties, pork, chicken meat, eggs or vegetables that are packaged in vacuum plastic containers or other containers and that are about 0 ° F to about 40 ° F, are located on the upper hot surface of the first tray 14 and a second upper tray 14 hingedly connected thereto is closed keeping the meat burgers between them. Closing the tray 14 activates the thermocouple 42 and the temperature indicators 128, the red process light 122, the time regulator 116, the magnetic lock 120, the computerized controller and the alarm system 24. The preheated trays 14 heat meat burgers to approximately 160 ± 2 ° F in approximately 10 to 17 seconds. The time and temperature is recorded by the microprocessor 24 and visually illustrated on the indicators 128. The computer 24 monitors the process and records the temperature of the burgers of each tray 14. After achieving the pre-selected temperature of 160 ° F a Green indicator light 124 will turn on and an audible alarm sound will indicate that the hamburger is fully cooked, pathogenetically safe, and ready to be served. The lock 120 disengages and the tray 14 is lifted manually or automatically by mechanical devices. As illustrated in Figure 28, a graph of time and temperature illustrates the typical curves that are produced using the grill 10 of cooking and maintenance from frozen hamburgers of 1/4 pound or raw, fresh and ground meat with which the hamburgers are manufactured at a temperature from -17.8 ° C to -1.1 ° C, (0 ° F to 30 ° F) and heated to 71.1 ° C (160 ° F) in about 10 to 17 seconds, the pre-cooked or cooked burgers are heated from about 43.3 ° C (110 ° F) to about 71.1 ° C (160 ° F) in about 8 minutes and the 1/4 pound hamburger parked is heated from about 62.8 ° C (145 ° F) to about 71.1 ° C ( 160 ° F) in approximately 5 minutes. The cooking and holding grate 10 is capable of maintaining the selected temperature and the product therein in a first quality condition of about 4 to about 6 hours. Moreover, the computer 114 is connected to a temperature monitoring data transmitter 130. The data transmitter 130 transmits temperature monitoring information every minute from any individual restaurant to a central data collector, therefore, allowing regulation and monitoring of efficiency objectives as well as comparative analysis thereof, in businesses or businesses separated by a central data registration entity. The detailed description is given in primary form with the purpose of clarifying the understanding and necessarily by this means introducing limitations to the present invention, being obvious the modifications that can be introduced to those persons skilled in the art after reading this specification and who can said modifications be made without departing from the spirit and scope of the present invention arising from the appended claims.

Claims

CLAIMS 1. A shell-shaped cooking and holding rack for transferring heat to sealed food items within a heat conducting container, characterized in that it comprises: a housing structure; a plate comprising at least one pair of stacked plates defining a first plate and a second plate separated by an equal distance and an alignment with each other, each of the plates comprising a first sheet and a second sheet of transfer material heat joined together forming a substantially flat heat transfer surface having fluid heat transfer conduits therebetween for the recirculation of a heat transfer fluid, the plates are mounted to the housing; an articulated, floating means for connectively connecting the plates to the housing providing an equal distance of spacing between the plates; a reservoir within the housing to contain a heat transfer fluid; a means for a fluid connecting the plates and the reservoir; means for heating the heat transfer fluid to a temperature selected for the tank; means for controlling the temperature of the heat transfer fluid within the tank at ± 2 ° C; means for recirculating the heat transfer fluid through the plates in fluid connection with the reservoir and each of the heat transfer plates.
2. The shell-shaped cooking and holding grid according to claim 1, characterized in that the means for recirculating the heat transfer fluid through the plates in fluid connection with the tank and each of the plates Heat transfer is a pump.
3. The shell-shaped cooking and holding grid according to claim 1, characterized in that the means for the fluid connection of the plates and the tank is through a plurality of hollow ducts for circulating the fluids of the container. heat transfer between the tank and the heat transfer plates and return it to the tank, by means of the hollow ducts in such a way that the heat transfer fluid is continuously circulated through the heat transfer plates in a closed circuit system.
4. The shell-shaped cooking and holding grid according to claim 1, characterized in that the means for heating the heat transfer fluid at a selected temperature in the tank comprises at least one of the heating elements electric submerged in the tank in electrical communication with a controller.
5. The shell-shaped cooking and holding grid according to claim 1, characterized in that the means for controlling the temperature of the heat transfer fluid inside the tank at ± 2 ° C, is a medium sensitive to a thermocouple of electronic ratio in thermal communication with the heat transfer fluid and the controller to alternately activate and deactivate the means for heating at frequencies required to effect the maintenance of specific temperatures within the narrow range of ± 2 ° C.
6. The shell-shaped cooking and holding grate according to claim 5, characterized in that the electronic ratio thermocouple sensitive medium comprises at least one thermocouple in thermal communication with the heat transfer fluid.
7. The shell-shaped cooking and holding grid according to claim 1, characterized in that the temperature detecting means is a means sensitive to an electronic proportion thermocouple for determining the temperature of at least one of the articles edible, sealed inside a container conductive of the heat supported between the plates.
8. The shell-shaped cooking and holding rack in accordance with claim 7, characterized in that the electronic ratio thermocouple sensitive medium comprises at least one thermocouple projecting from the plate forming a round or rectangular, inflated projection having a depth of about 0.47 cm to about 0.63 cm to penetrate inside the upper or lower surface and provide thermal communication with the sealed edible article within a heat conducting container.
9. The shell-shaped cooking and holding grid according to claim 8, characterized in that the projections project inside the sealed edible article into a heat conducting container, the edible article and the heat conducting container are held in position on the plate.
10. The shell-shaped cooking and holding grid according to claim 8, characterized in that the projections extend outwardly from the lower part of the plate, in a design integrally formed therein, having a logo or a corporate logo desired for indentation in the sealed edible article within a heat conducting container, by the weight of the plate or by deviation of the plate spring when closing two adjacent plates together.
11. The shell-shaped cooking and holding grid according to claim 1, characterized in that the internal temperature of the edible article sealed inside a heat conducting container is controlled at ± 2 ° C.
12. The shell-shaped cooking and holding grid according to claim 1, characterized in that it includes an electronic, computerized control system to direct and control the process and record the variable time and temperature as well as the temperature equilibrium of the internal product.
13. The shell-shaped cooking and holding rack according to claim 1 ,. characterized in that it includes a means of sealing the plates that form a watertight seal.
14. The shell-shaped cooking and holding grid according to claim 1, characterized in that the sealing means of the plates is a joint. 15. The shell-shaped cooking and holding grid according to claim 1, characterized in that the temperature of the heat transfer fluid is less than 100 ° C. 16. The shell-shaped cooking and holding grid according to claim 1, characterized in that the means for the connective mounting of the plates to the housing comprises at least one floating lever joint, attached to at least one end of each of the plates to be opened perpendicularly and realigned in horizontal condition in relation to each other, coupled or uncoupled from contact with each other and the edible article maintained with heat thermalized, sealed inside a heat conducting container. 17. The shell-shaped cooking and holding grid according to claim 1, characterized in that it includes a spring means for deflecting the plates in an open "up" position to fill or empty the plate. 18. The shell-shaped cooking and holding grid according to claim 1, characterized in that it includes a means for locking the plates together.
15. The shell-shaped cooking and holding grid according to claim 18, characterized in that the means for the bolt is in electrical communication with a control and alarm system controlled by a process controller and a digital monitor. 20. The shell-shaped cooking and holding grid according to claim 18, characterized in that the means for a bolt are magnetic holding bolts. 21. The shell-shaped cooking and holding grid according to claim 1, characterized in that the means for the connection assembly of the plates to the housing, comprises placing the plates one on top of the other. 22. The shell-shaped cooking and holding rack according to claim 1, characterized in that the edible articles are held between the plates and the heat is imparted to the sealed edible articles within a heat conducting container by means of conduction transfer, heat transfer means by radiation and convection heat transfer means providing maximum heat transfer from the upper surface and the lower surface of the adjacent plate. 23. The shell-shaped cooking and holding grid according to claim 1, characterized in that the plates can be placed from a conductive thermal position, horizontally to a conductive thermally inclined position vertically, between the horizontal plane of approximately 0 degrees to approximately 65 degrees. 24. The shell-shaped cooking and holding grid according to claim 4, characterized in that the controller is a pulse temperature controller, electronically proportioned electronically connected to the submerged electric heater, and submerged in the tank to effect the lifting and maintenance of the temperature of the heat transfer medium, by energizing the heater at the required frequencies, so that precise control is achieved within the narrow range of ± 2 ° C. 25. The shell-shaped cooking and holding grid according to claim 1, characterized in that the plate is formed of aluminum joined in a roll. 26. The shell-shaped cooking and holding rack according to claim 25, characterized in that the plate is substantially planar and the expanded support which forms depressions therein for containing the sealed edible articles within a heat conducting container, for circulating the heat transfer fluid through the supported depressions formed in the plate and around the edible articles contained therein. 27. The shell-shaped cooking and holding rack according to claim 25, characterized in that the plate is an expanded and strongly drawn support forming containers thereon, for containing sealed edible articles within a heat conducting container that it has a depth of between about 0.63 cm and about 35.56 cm to circulate the heat transfer fluid through the deep drawn containers formed in the plate and around the sealed edible articles within a heat conducting container. 28. The shell-shaped cooking and holding grid according to claim 1, characterized in that the plate attached to the roll is formed of aluminum sheets having a thickness of about 0.05 cm to about 0.060 inches in thickness. 29. The shell-shaped cooking and holding grid according to claim 1, characterized in that the adjacent plates have opposite depressions formed therein, according to a semi-diameter of an edible article sealed inside a heat-conducting container, Opposite depressions surround the sealed edible article within a heat conducting container for high speed thermalization. 30. The shell-shaped cooking and holding grid according to claim 12, characterized in that the computerized, electronic control system controls the means for heating the heat transfer fluid to a selected temperature in the tank at ± 2 °. C, the means for recirculating the heat transfer fluid through the plates and a temperature sensing means for determining the temperature of at least one of the sealed edible articles within a heat conducting vessel supported on the plate, the computerized, electronic control system records the time, temperature, and lot data of at least one limit switch electromechanically attached to at least one safety latch for each individual plate for precise control of product temperature throughout the cooking and maintenance process continuously at specified time intervals measured in microseconds and displayed on an instrument control panel using light screens, the control panel containing at least indicator lights "in process" and "ready" and at least one temperature indicator, and at least one time indicator for each individual tray and any individual thermocouple; so the closure of the plates containing an edible article sealed inside a heat conducting container between them activate the bolt, the indicator light "in process" and the temperature indicator, the temperature indicator indicates when the edible article sealed within the heat conducting container has reached the desired pre-set temperature for the preset time and desired to reach the equilibrium temperature for the sealed edible article inside a heat conducting container, whereby the "ready" indicator light is activated and the bolt is released providing access to sealed food items inside a heat conducting container for serving; and a computerized, electronic control system for recording time and temperature data providing proof that edible articles sealed inside a heat conducting container are processed for at least the minimum time and temperature necessary to destroy the bacteria or for the desired time and for temperature parameters necessary to destroy any other pathogen and provide a safe edible product for the consumer. 31. The shell-shaped cooking and holding grid according to claim 1, characterized in that the control means connected to the medium for heating controls the temperature of the heat transfer medium that is heated, so that there is no The latent heat of vaporization supplied to it by the heating medium and the temperature of the product and the surface of the holding grid remain below 100 ° C. 32. The shell-shaped cooking and holding grid according to claim 31, characterized in that the grid does not require ventilation. 33. The shell-shaped cooking and holding grid according to claim 31, characterized in that the grid does not require the installation of direct fire equipment, such as an ANCILL system. 34. A process for cooking and maintaining a shell-shaped grid for the management of pathogenic risk, characterized in that it comprises the steps of: placing at least one sealed edible article inside a heat conducting container between a first plate and a second plate of a shell-shaped cooking and holding grid, the first plate and the second plate are spaced an equal distance and in alignment with each other, the first and second plates are hingedly mounted to a structure of the cooking and maintenance grid by a floating joint; heating a heat transfer fluid contained within a reservoir of the cooking and holding grid in the form of a shell at a selected temperature below 100 ° C, the heat transfer fluid in the reservoir which is in fluid connection with the plates; control the selected temperature of the heat transfer fluid within the tank at ± 2 ° C; recirculate the heat transfer fluid through the plates in fluid connection with the reservoir; and detecting the temperature of the heating fluid or sealed edible article within a heat conducting container, to control its temperature; and cooking the edible article at a selected temperature for a selected period of time. 35. The process of cooking grid and shell-shaped maintenance for the pathogenic risk management according to claim 34, characterized in that it includes the steps of recording the time, temperature and batch data of at least one bound limit switch electromechanically to at least one safety bolt for each individual plate. 36. The process of cooking and maintaining a shell-shaped grid for the management of pathogenic risk according to claim 34, characterized in that it includes the step of recording and displaying a temperature of the internal product of the edible article in a control panel of instruments using light screens with a computerized control system, electronic 37. The process of cooking and maintaining a shell-shaped grid for pathogenic risk management according to claim 34, characterized in that it includes the step of providing a computerized, electronic control system for recording the time and temperature data which provide proof that edible articles sealed inside the heat conducting containers have been processed for at least the minimum time and temperature necessary to destroy the bacteria or for the desired time and temperature parameters necessary to destroy any other pathogen. 38. The process of cooking and maintaining the shell-shaped grid for pathogenic risk management according to claim 34, characterized in that it includes the step of activating at least one indicator light of "ready" at least one light Indicator of "in process" at least one temperature indicator and at least one time indicator for each individual plate. 39. The process for the cooking and maintenance of the shell-shaped grid for the pathogenic risk management according to claim 34, characterized in that it includes the step of controlling the temperature of the heat transfer fluid, which is heated in such a way that there is no latent heat of vaporization supplied to it by the exchanger medium and the temperature of the product and surface of the permanent maintenance grid below 100 ° C. 40. The process of cooking and maintaining a shell-shaped grid for the pathogenic risk management according to claim 34, characterized in that it includes the step of keeping the edible article sealed, inside a container conducting the heat at a temperature - from about 68 ° C to about 85 ° C. 41. The process of cooking and maintaining the shell-shaped grid for the pathogenic risk management according to claim 34, characterized in that it includes the step of controlling the temperature of the sealed edible article inside a heat conducting container to a selected temperature of ± 2 ° C. 42. The process of cooking and maintaining a shell-shaped grid for the pathogenic risk management according to claim 34, characterized in that it includes the step of keeping the edible article sealed inside a heat-conducting container at a bacteriologically temperature Safe, without any loss of moisture or degradation of the edible items resulting in a perfect cavity during prolonged expansions of time that exceed at least 30 to 40 minutes. 43. The process of cooking and maintaining a shell-shaped grid for the management of pathogenic risk according to claim 34, characterized in that it includes the step of cooking and previously maintaining a cooked edible article, sealed inside a conductive container of the heat to an internal temperature precise during the period of time prolonged, within a range of narrow balance of ± 2 ° C, reason why it assures the precision, time and related temperature, of the handling of the pathogenic risk. 44. The process of cooking and maintaining a shell-shaped grid for the management of pathogenic risk according to claim 34, characterized in that it includes the step of keeping the edible articles previously cooked, sealed inside a heat-conducting container. a precise internal temperature during the prolonged period of time, within the narrow equilibrium range of ± 2 ° C, so that the precision, time and temperature related to the pathogenic risk management is ensured. 45. The process for cooking and maintaining a shell-shaped grid for the pathogenic risk management according to claim 34, characterized in that it includes the step of providing a precise, uniform temperature that achieves the consistent repetition of the balance of the internal temperature within the internal product temperature range, narrow of ± 2 ° C, either in freshly frozen, precooked or freshly refrigerated hamburger cakes, and provide a means to keep edible items sealed inside a container or conductive containers of heat for prolonged periods of time, selected to a safe internal temperature range selectable between 54 ° C and 85 ° C, to ensure the bacteriological safety of the food by achieving 99.999% thermal lethality of traces of pathogens. 46. The process of cooking and maintaining a shell-shaped grid for the management of pathogenic risk according to claim 34, characterized in that it includes the step of cooking and keeping the edible article sealed inside a container or containers conducting the heat , at the same balanced temperature of about 5 ° C to about 85 ° C. 47. A cooking and maintenance process in a shell-shaped grid, characterized in that it comprises the steps of: placing the sealed food items inside a heat conducting container or containers between at least two heat transfer plates connected hinged to the grill by a floating joint and separated by an equal distance and in alignment with each other; closing the heat transfer plates around the sealed food items within a container or conductive containers therein; heating a heat transfer fluid at a selected temperature to ± 2 ° C; recirculate the heat transfer fluid through the heat transfer plates; heating sealed food items in a heat-conducting container or containers held between the plates on both sides in the center through conduction, convection and radiant heat transfer to sealed food items within a container or conductive containers heat has reached a desired pre-set temperature for a desired pre-set time achieving the pathogenic lethality of the edible articles; and controlling the temperature of the product of the sealed edible articles within the heat conducting container or containers, to maintain the edible articles at a desired equilibrium temperature to serve and maintain the pathogenic lethality of the edible articles. 48. The process of cooking and maintaining a shell-shaped grid according to claim 34, characterized in that the edible articles sealed inside a heat conducting container are frozen. 49. The cooking and maintenance process in a shell-shaped grid according to claim 34, characterized in that the heat conducting container is a flexible bag. 50. The process of cooking and maintaining a shell-shaped grid according to claim 47, characterized in that the edible articles sealed inside a heat conducting container are frozen. 51. The cooking and maintenance process in a shell-shaped grid according to claim 47, characterized in that the heat conducting container is a flexible bag. 52. The process of cooking and maintaining a shell-shaped grid according to claim 47, characterized in that it includes the step of determining the temperature of at least one of the edible articles sealed inside a heat-conducting container. 53. The process of cooking and maintaining a shell-shaped grid according to claim 47, characterized in that it includes the step of controlling the temperature of the internal product of the edible article, sealed inside a heat-conducting container throughout the process of cooking and maintenance, continuously or at specified time intervals. 54. The shell-shaped cooking and holding grid according to claim 1, characterized in that the heat conducting container is a flexible bag. ABSTRACT An apparatus and method to ensure bacteriological safety in the production of fast food from hamburgers and other edible farinaceous protein products. The present invention is directed to a method and apparatus for transferring heat to edible articles and is particularly adapted for the cooking and / or maintenance of previously cooked edible articles very close to a preferred and precise internal temperature for extended periods of time and can be employed to cook initially edible articles or to complete the cooking of the edible articles that have been previously cooked and in the same stage for prolonged periods of time to the quality of the optimum product and a temperature of. precise internal product within the narrow equilibrium range of ± 1 ° C, (± 2 ° F) so that the management of pathogenic risk related to the accuracy, time and temperature and safety of the food for public consumption is ensured. The apparatus provides a uniform, precise thermalization process designed to achieve consistent repetition of the internal temperature balance within the internal product temperature range, narrow ± 1 ° C, (± 2 ° F) in either hamburger patties freshly frozen, precooked or freshly refrigerated and provide a means to thaw or cook edible items at least 100 ° C (212 ° F) and / or to keep the cakes and / or other edible items (which may be contained in packs) of suitable plastic) for extended periods of time at a safe, balanced, selectable internal temperature range of 54.44 ° C to 85 ° C (130 to 185 ° F), which temperature range is optional and maintained to provide bacteriological safety for the foodstuff achieving 99.999% of thermal lethality of traces of pathogens such as Salmonella and Escherichia coli 0157: H7 potentially present in meat products ground such as beef or chicken cakes.