Drywell table

1. A drywell table, comprising:

a top frame defining at least one opening configured to receive a serving pan therethrough;

a heating plate disposed below the top frame;

a liner disposed between the top frame and the heating plate, the liner comprising a circumferential outer wall that defines a cavity above the heating plate; and

at least two heating fins extending between the heating plate and the top frame, the heating fins defining at least three rows within the cavity defined by the circumferential outer wall, each row configured to receive the pan therein, wherein heat is transferred from the heating plate and heating fins to the serving pan primarily via conduction through stagnant air in an air gap defined between the heating plate, heating fins and the serving pan, the air gap comprising a generally uniform gap between a surface of the fin and a surface of the serving pan disposed adjacent to and facing the fin, said air gap allowing for generally uniform heating of the serving pan to maintain food in the serving pan above a desired food serving temperature even when the level of food in the serving pan falls below one inch, and configured to minimize convection and radiation heat transfer between the heating plate and heating fins and the serving pan.

2. The drywell table of claim 1 , wherein each of the heating fins has a linear boundary on one side of the heating fin and a non-linear boundary on an opposite side of the heating fin, the non-linear boundary configured to inhibit the over-heating of a pan disposed adjacent thereto.

3. The drywell table of claim 2 , wherein the linear boundary and the non-linear boundary of the fins define an “h” shape or reverse “h” shape, each of which has two legs attached to the heating plate inwardly of the circumferential outer wall.

4. The drywell table of claim 1 , wherein the air gap comprises a generally uniform gap between the heating fins and the serving pan along the length of the fins and so that the heating fins and serving pan do not contact each other.

5. The drywell table of claim 1 , wherein the air gap comprises a generally uniform gap between the heating table and the serving pan of about ¼ inch.

6. The drywell table of claim 1 , wherein the air gap between the heating fin and serving pan is a generally uniform air gap of about 0.125 inches.

7. A drywell table, comprising:

a heating plate configured to direct heat to at least one serving pan disposed above the heating plate;

a liner attached to the heating plate and comprising a circumferential outer wall that defines a cavity above the heating plate; and

at least one heating fin extending from the heating plate and defining at least two channels in the cavity defined by the circumferential outer wall, each channel configured to receive the serving pan therein, wherein heat is transferred from the heating plate and heating fin to the serving pan primarily via conduction through stagnant air in an air gap defined between the heating plate, heating fin and the serving pan, said air gap comprising a generally uniform gap between a surface of the fin and a surface of the serving pan disposed adjacent to and facing the fin, said air gap allowing for generally uniform heating of the serving pan to maintain food in the serving pan above 140° F. even when the level of food in the serving pan falls below one inch, and configured to minimize convection and radiation heat transfer between the heating plate and at least one heating fin and the at least one serving pan.

8. The drywell table of claim 7 , wherein each heating fin has a generally h-shape or reverse h-shape, each of which has two legs attached to the heating plate inwardly of the circumferential outer wall.

9. The drywell table of claim 7 , wherein the air gap comprises a generally uniform gap between the heating fin and the serving pan so that the heating fin and serving pan do not contact each other.

10. The drywell table of claim 7 , wherein the air gap comprises a generally uniform gap between the heating table and the serving pan of about ¼ inch.

11. The drywell table of claim 7 , wherein the air gap between the heating fin and serving pan is a generally uniform air gap of about 0.125 inches.

12. A drywell table, comprising:

a heating plate configured to direct heat to at least one serving pan disposed above the heating plate;

a liner disposed above the heating plate and comprising a circumferential outer wall that extends along the periphery of the heating plate; and

at least one heating fin extending from the heating plate within a cavity defined by the circumferential outer wall and heating table, the at least one heating fin defining at least two channels configured to receive the serving pan therein, wherein heat is transferred from the heating plate and heating fin to the serving pan primarily via conduction through stagnant air in an air gap defined between the heating plate, heating fin and the serving pan, the air gap comprising a generally uniform gap between a surface of the fin and a surface of the serving pan disposed adjacent to and facing the fin, said uniform air gap allowing for the generally uniform heating of the serving pan to maintain food in the serving pan generally within a desired food serving temperature range regardless of the amount of food in the serving pan.

13. The drywell table of claim 12 , wherein each heating fin has a generally h-shape or reverse h-shape, each of which has two legs attached to the heating table inwardly of the circumferential outer wall.

14. The drywell table of claim 12 , wherein the air gap between the heating fin and serving pan is a generally uniform air gap of about 0.125 inches.

15. A method for operating a drywell table to heat food, comprising:

placing a serving pan over a heating table having a circumferential outer wall, at least one heating fin extending from the heating table within a cavity defined by the circumferential outer wall and inwardly from the circumferential outer wall, so that at least a portion of the circumferential outer wall and a surface of the heating fin are adjacent a side surface of the serving pan, and so that a bottom of the serving pan is spaced from the heating table by a first air gap and a surface of the heating fin is spaced from a side surface of the serving pan by a generally uniform second air gap; and

heating the serving pan via heat transferred from the heating table and heating fins primarily via conduction through stagnant air in the first and second air gaps, the generally uniform second air gap allowing for the generally uniform heating of the serving pan to maintain food in the serving pan above 140° F. regardless of the amount of food in the serving pan.

16. The method of claim 15 , wherein the first air gap is about ¼ inch across and the generally uniform second air gap is about ⅛ inch across.

17. The method of claim 15 , wherein heating comprises heating the serving pan via one or more heating elements disposed on an opposite side of the heating table from the serving pan.