Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide an equipment cabinet holding electronic equipment and having an external wall abutting other heating apparatus. The external wall includes an interior plenum through which air is circulated to provide compact virtual insulation from external heat sources.

Abstract: An oven having multiple oven cavity temperature sensors that provide improved monitoring of oven temperature and that permit improved oven temperature control is provided. Multiple temperature values from the different sensors may be combined or analyzed to provide a more consistent and accurate measurement of the temperature of the food being cooked. Patterns of temperature as a function of location in the oven cavity may be analyzed to detect abnormal but correctable temperature inhomogeneities (for example, cold spots or stratification) and used to adjust parameters of the oven control, (for example, by fan speed/direction adjustment, cycle control of the fan and heater elements) to provide more even temperature distributions.

Abstract: A ventless fume hood is integrated with an oven to anticipate a conclusion of the cooking schedule executed by the oven and in this way to provide direct venting of the oven cavity before the oven door is opened. Proper venting of a multimode combination oven may be thereby performed and the door may be opened up immediately upon conclusion of the cooking schedule without the delay otherwise required to collect cooking fumes escaping through the partially open door.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide an equipment cabinet holding electronic equipment and having an external wall abutting other heating apparatus. The external wall includes an interior plenum through which air is circulated to provide compact virtual insulation from external heat sources.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for motorized dampers allowing the oven to move automatically between a closed-state high humidity operating mode and an open-state low humidity operating mode according to user input reflecting a desired cooking process. The dampers operate with a conventional steam trap and may provide integrated bypass valves preventing over or under pressure of the cooking volume.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide an equipment cabinet holding electronic equipment and having an external wall abutting other heating apparatus. The external wall includes an interior plenum through which air is circulated to provide compact virtual insulation from external heat sources.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.

Abstract: An oven having multiple oven cavity temperature sensors that provide improved monitoring of oven temperature and that permit improved oven temperature control is provided. Multiple temperature values from the different sensors may be combined or analyzed to provide a more consistent and accurate measurement of the temperature of the food being cooked. Patterns of temperature as a function of location in the oven cavity may be analyzed to detect abnormal but correctable temperature inhomogeneities (for example, cold spots or stratification) and used to adjust parameters of the oven control, (for example, by fan speed/direction adjustment, cycle control of the fan and heater elements) to provide more even temperature distributions.

Abstract: The present invention provides a roll-in kitchen unit having an outer housing and a trolley that fits substantially within. The trolley provides a cast frame coupled to a scaling plate for sealing the trolley within the outer housing. In one embodiment, the cast frame is reinforced with inner and outer ribs to minimize deflection of the cast frame and bring the sealing plate into alignment with the corresponding gasket of the outer housing door.

Abstract: A combination oven provides for a catalyst chamber for heating and treating a bypass portion of the air circulated within the cooking chamber at a high temperature using a catalyst to process cooking fumes without substantially elevating the desired cooking temperature.

Abstract: A combination oven for cooking with heat and steam provides a boiler system for creating steam and includes a smoker appliance for generating smoke flavor during the cooking process. An oven controller detecting the use of the smoke appliance institutes a flushing and filling of the boiler after such use to reduce the transfer of smoke flavors to food that is subsequently cooked in the oven.

Abstract: An oven includes a heat exchanger with flattened segments providing low thermal resistance between flue gases being conveyed through the heat exchanger and a peripheral wall of the heat exchanger to increase the efficiency of heating of the peripheral wall of the heat exchanger to facilitate increasing a temperature of heated air that is delivered by a fan, across an outer surface of the peripheral wall of the heat exchanger, and through a cooking volume of the oven.

Abstract: A ventless fume hood is integrated with an oven to anticipate a conclusion of the cooking schedule executed by the oven and in this way to provide direct venting of the oven cavity before the oven door is opened. Proper venting of a multimode combination oven may be thereby performed and the door may be opened up immediately upon conclusion of the cooking schedule without the delay otherwise required to collect cooking fumes escaping through the partially open door.

Abstract: A combination oven for cooking with heat and steam provides a boiler system for creating steam and includes a smoker appliance for generating smoke flavor during the cooking process. An oven controller detecting the use of the smoke appliance institutes a flushing and filling of the boiler after such use to reduce the transfer of smoke flavors to food that is subsequently cooked in the oven.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide an equipment cabinet holding electronic equipment and having an external wall abutting other heating apparatus. The external wall includes an interior plenum through which air is circulated to provide compact virtual insulation from external heat sources.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for motorized dampers allowing the oven to move automatically between a closed-state high humidity operating mode and an open-state low humidity operating mode according to user input reflecting a desired cooking process. The dampers operate with a conventional steam trap and may provide integrated bypass valves preventing over or under pressure of the cooking volume.

Abstract: An oven includes a heat exchanger with flattened segments providing low thermal resistance between flue gases being conveyed through the heat exchanger and a peripheral wall of the heat exchanger to increase the efficiency of heating of the peripheral wall of the heat exchanger to facilitate increasing a temperature of heated air that is delivered by a fan, across an outer surface of the peripheral wall of the heat exchanger, and through a cooking volume of the oven.

Abstract: A combination oven provides for a catalyst chamber for heating and treating a bypass portion of the air circulated within the cooking chamber at a high temperature using a catalyst to process cooking fumes without substantially elevating the desired cooking temperature.

Abstract: A combination oven having a sealed cooking volume heated with forced air and steam may also provide at least one radiant heat panel positioned for direct exposure of the contained food allowing occasional browning and grilling operations or additional heat boosting.