Abstract: A multi-tier rack assembly for use in an oven including a cooking chamber, a convective heating system configured to provide heated air into the cooking chamber, and a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber may include a bottom tier rack and a top tier rack. The bottom tier rack may be removable/insertable relative to the cooking chamber to be supported at a bottom wall of the cooking chamber. The bottom tier rack may include a first frame including a plurality of first frame members that surround a first grate structure. The top tier rack may be removable/insertable to be supported by the bottom tier rack. The top tier rack may include a second frame including a plurality of second frame members that surround a second grate structure.

Abstract: An oven may include a cooking chamber configured to receive a first food product, a convective heating system configured to provide heated air into the cooking chamber, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber, and processing circuitry configured to execute a recipe defining cooking parameters for cooking the first food product. The cooking parameters may define operational settings for the convective heating system and the RF heating system and a nominal cooking time for a first batch including the first food product. The processing circuitry may be operably coupled to a mass adjustment module configured to determine, based on an indication of an addition of a second batch comprising a second food product to the cooking chamber, an overlap period during which the first and second food products are simultaneously cooked and a completion time for cooking the second food product after the overlap period.

Abstract: An apparatus for heating foods comprises a supporting structure, a treatment zone designed to receive at least one food product to be heated, a radio frequency dielectric heating system, a system for moderating the temperature of at least one surface of the food product during heating. The temperature moderating system comprises at least one fluid container intended to be interposed between an electrode of the dielectric heating system and a surface of the food product received in the treatment zone. During use of the apparatus, the radio frequency dielectric heating system supplies energy to the food product in the treatment zone, the at least one fluid container receives thermal energy from the surface of the food product, a fluid circulates in the at least one fluid container between the infeed and the outfeed for removing at least part of the thermal energy received.

Abstract: An oven accessory may include a frame structure formed of a material that is substantially invisible to RF energy and a plurality of removable inserts. The frame structure may include legs and a periphery supported by the legs to be elevated above a base disposed within an oven. The periphery may define a receiving opening and lie in a first plane that is spaced apart from and substantially parallel to a second plane in which the base lies. At least some of the removable inserts may be configured to be interchangeably disposed at the receiving opening independently of each other. At least one of the removable inserts may be configured to define at least one elevated food holding location to combine with at least one other food holding location to enable support of a food product in a substantially vertical orientation.

Abstract: A multiple-tier baking oven rack may include a top tier and a bottom tier lying substantially parallel to the top tier and a support base on which the bottom tier is supported. The bottom tier may be elevated with respect to the support base and the top tier may be elevated with respect to the bottom tier. The bottom tier and the top tier may form a space therebetween to facilitate a flow of air across the bottom tier and the top tier between the opposing sidewalls of an oven in which the multiple-tier baking oven rack is usable.

Abstract: An oven accessory may include a frame structure formed of a material that is substantially invisible to RF energy and a plurality of removable inserts. The frame structure may include legs and a periphery supported by the legs to be elevated above a base disposed within an oven. The periphery may define a receiving opening and lie in a first plane that is spaced apart from and substantially parallel to a second plane in which the base lies. At least some of the removable inserts may be configured to be interchangeably disposed at the receiving opening independently of each other. At least one of the removable inserts may be configured to define at least one elevated food holding location to combine with at least one other food holding location to enable support of a food product in a substantially vertical orientation.

Abstract: An elevated support structure for supporting food product to be cooked in an oven may include a frame structure and an insert portion. The frame structure may include legs and a periphery defining a receiving opening. The legs may support the periphery at an elevated position relative to a metallic base on which the legs are disposable. The frame structure may be formed of a material that is substantially invisible to radio frequency (RF) energy. The insert portion may be received at least in part at the receiving opening. The insert portion may be formed of a metallic material. The insert portion may provide at least one elevated food holding location for use in connection with at least one other food holding location to combine to enable supporting a food product in a non-horizontal orientation.