| abstract |
The present invention provides a means for pathogenic risk management utilizing a clamshell grill cooking and staging process for transferring heat to food articles sealed within heat conducting containers comprising the step of placing at least one food article sealed within a heat conducting container between a top cover plate and a bottom plate spaced apart and in alignment with one another, and the top cover plate is hingeably mounted to a frame of the cooking and staging grill by a floating hinge. The heat transfer fluid contained within a reservoir of the clamshell cooking and staging grill is heated to a selected temperature of less than 212 DEG F. The temperature of the heat transfer fluid is controlled at a selected temperature of +/-5 DEG F. The heat transfer fluid is recirculated through the plates in fluid-connection with the reservoir and the temperature of the plate or the food article sealed within the heat conducting container is sensed for controlling the temperature thereof for cooking and/or staging of the food articles sealed in the heat conducting container at a selected temperature for a selected period of time. |