How served's Products Work

served products are all about keeping hot foods hot and cold foods cold on the go.  To keep foods hot or cold longer, we addressed the following ways of heat loss (for hot foods) or heat gain (for cold foods). 

Again, here's our product designer, Solomon Tibebu with Solosphere, to explain more...

1) Combating Conduction: Vacuum-Insulation, Lid Material Selection, and Double-Walled Lid Design

Conduction is the single biggest factor of heat loss or gain to food in a container, especially in pieces as large as ours. Our vacuum-insulated vessels prevent conduction through the walls, the Tritan lid has a very low thermal conductivity, and our unique double-walled lid design provides a thicker lid without a significant increase in weight.  Since the rate of heat transfer by conduction is directly proportional to the thickness of a part, our double-walled lid concept provides a thicker lid with air trapped in the middle — effectively producing a lid with a much lower average thermal conductivity and significantly slowing down the rate of heat loss or gain through the lid.

2) Combating Convection: Air-Tight Lid

We prevent hot air from escaping or entering our served products with high quality food-grade silicone gaskets.  Unique vents in the silicone also release pressure within the container created by the evaporated water of hot foods.

3) Combating Radiation: Copper-Lining

All served vacuum-insulated products have a copper lining on the outside of the ineer wall.  Copper has a very low emissivity and thus reflects heat in the form of thermal radiation energy--keeping your hot foods hot and your cold food cold for longer.

Written by Bryn Wilson

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