Abstract: A convection oven with a filtration system for recirculated convection gas. The oven includes an interior chamber, a product support in the interior chamber and a blower in fluid communication with at least one duct (preferably a plurality) for circulating air into the interior chamber. The duct has a plurality of orifices positioned to direct temperature controlled gas toward the product support. At least one perforated filter plate with a plurality of bends is disposed within the interior chamber separating the interior chamber into a cooking chamber and an air return chamber. In leu of the filter plate the filtration system includes a plurality of louvers disposed in the interior chamber separating the interior chamber into a cooking chamber and an air return chamber, the louvers being downwardly inclined toward the cooking chamber and positioned such that the temperature controlled gas passes through the louvers before returning to the blower for recirculation into the air delivery duct.

Abstract: A convection heating apparatus with smoke and grease management means and an improved temperature controlled gas delivery system. The apparatus includes an exterior cabinet, an interior chamber and intermediate walls disposed between the exterior cabinet and interior chamber such that an intermediate cavity is provided between the interior chamber and intermediate walls and an outer cavity is provided between the exterior cabinet and intermediate walls. The apparatus further includes a product support, preferably a conveyor, disposed in the interior chamber. A blower for circulating temperature controlled gas into said interior chamber is also provided which is in fluid communication with at least one duct (preferably a plurality) having a jet plate with orifices positioned to direct temperature controlled gas toward the product support. A second blower is provided for circulating air through the outer cavity and intermediate cavity to cool the exterior cabinet walls and interior chamber walls.

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: A method and apparatus for maintaining a food product at or above a desired serving temperature wherein a volume of dehumidifier material, such as calcium sulfate, is heated to a temperature greater than the predetermined serving temperature of the food product and positioned in heat exchange relation with the food product, such that heat is transferred from the heated dehumidifier material to the food product and moisture is transferred from the food product to the dehumidifier material.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in a cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: An oven with a heated interior volume, an access into the heated interior volume, and a door mounted adjacent to the heated interior volume for pivoting between closed access and opened access positions and having a concave interior surface defining an interior space adjacent to the heated interior volume.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: The invention is an apparatus and method for measuring the heat transfer and the rate of heat transfer in thermal exchange processes such as food processing, thermosetting of plastics, and freezing processes. The apparatus comprises a target module and a data recording module. The target module comprises a target having a known mass and known thermal characteristics. The black body edge effects of the target are minimized by an edge shield positioned adjacent to the target. The edge shield is physically separated from the target so that conductive heat transfer between the two elements is minimized. The edge shield supports the target such that at least one surface of the target is exposed to the surrounding environment. A temperature sensor measures the change in temperature of the target. The data recording module may be insulated so that the calorimetric data may be recorded in extreme temperature environments.

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: The tunnel oven generally includes a long cooking compartment through which a conveyor transports food products. The conveyor is spaced from a front wall of the cooking compartment to provide an air return route and to provide a walkway to facilitate cleaning and maintenance of the oven. A blower draws air from the cooking compartment and discharges air into an air distribution chamber formed in an upper portion of the cooking chamber and vertically spaced from the conveyor. A pair of plenums in the cabinet adjacent one edge of the conveyor deliver air from the distribution chamber to a plurality of air dispensing ducts communicating with the plenums on opposite sides of the conveyor for dispensing air onto opposite sides of the conveyor.

Abstract: An oven comprising a cabinet having a plurality of cooking cavities; air recirculating units for circulating air through each cooking cavity; humidity control apparatus for controlling humidity of air circulated through the cavity. Programmable controls regulate air flow through the recirculating units to provide controlled pulses of air of controlled temperature and humidity to provide a desired surface moisture content.

Abstract: The tunnel oven generally includes a plurality of spaced cooking compartments through which a conveyor transports food products. An air distribution chamber is formed in an upper portion of each cooking chamber and is vertically spaced from the conveyor. A blower draws air from the cooking compartment and discharges air into the air distribution chamber in a plane generally parallel to the plane of the conveyor. A pair of plenums in the cabinet adjacent one edge of the conveyor deliver air from the distribution chamber to a plurality of air dispensing ducts communicating with the plenums on opposite sides of the conveyor for dispensing air onto opposite sides of the conveyor.

Abstract: Impingement heating or cooling apparatus that employs an axial flow fan, a plenum, collector and a columnating assembly for directing jets of a temperature controlled gas against the surface of a food product. Means for contacting a first layer of food products with impinging jets of a temperature controlled gas and for simultaneously contacting a second layer of food products with an alternating, convective flow of a temperature controlled gas is also provided.

Abstract: An apparatus to transfer heat to a product is disclosed. In one arrangement, the apparatus includes a cabinet which forms a product input port, a product output port and a product support means including a conveyor in the cabinet for transporting the product from the input port to the output port while heat is transferred to the product. Products can be accessed while on the conveyor, including putting products on the conveyor and taking products off the conveyor so that the length of time that a product is heated can be varied while maintaining a substantially constant conveyor speed. One arrangement includes a side loading door for putting products on the conveyor, taking them off of the conveyor and manipulating the products while on the conveyor so that the ordinary heating cycle is altered. The loading door includes a panel hingedly connected to the bottom edge of the opening, movable about an axis of rotation between a closed position and an open position internal to the cabinet.