Abstract: A conveyor oven having a first mode of operation and a second mode of operation is provided. The conveyor oven generally includes an oven chamber in which food is cooked, a conveyor moveable to convey the food through the oven chamber, a burner to generate heat for the oven chamber, the burner having a combustion airflow rate, at least one blower to circulate air within the oven chamber, and a controller. The blower operates at a first speed during the first mode of operation and at a second speed that is faster than the first speed during the second mode of operation. The controller is responsive to at least one of a burner output and an internal temperature of the oven chamber, and adjusts the combustion airflow rate based in part on at least one of the burner output and the internal temperature of the oven chamber.

Abstract: An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A convection oven system. The convection oven system including a cooking chamber, a heat source for generating heated air to be provided to the cooking chamber, a centrifugal blower in airflow communication with the heat source, an air distribution housing in airflow communication with the centrifugal blower, the air distribution housing having a plurality of outlets, and at least one heat distribution finger in airflow communication with the plurality of outlets of the air distribution housing. The heated air generated by the heat source is forced by the centrifugal blower through the outlets of the air distribution housing into the at least one finger for distribution into the cooking chamber.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A convection oven system. The convection oven system including a cooking chamber, a heat source for generating heated air to be provided to the cooking chamber, a centrifugal blower in airflow communication with the heat source, an air distribution housing in airflow communication with the centrifugal blower, the air distribution housing having a plurality of outlets, and at least one heat distribution finger in airflow communication with the plurality of outlets of the air distribution housing. The heated air generated by the heat source is forced by the centrifugal blower through the outlets of the air distribution housing into the at least one finger for distribution into the cooking chamber.

Abstract: A control system for a control-compartment cooling fan of an oven. In one embodiment, the control system includes a sensor for sensing an operating condition of a motor of the cooling fan. The operating condition is selected from the group of a motor current and a motor RPM. A controller is communicatively connected to the sensor and is configured to receive the operating condition from the sensor, compare the operating condition to one or more predetermined tolerances and, when the operating condition exceed at least one of the one or more predetermined tolerances, generate an interrupt command. A heating control element is communicatively connected to the controller and configured to interrupt operation of a heating element in response to receiving the interrupt command. The control system may also include a user interface communicatively connected to the controller.

Abstract: A self-cleaning, gas-fired tunnel oven is provided. One embodiment of the oven provides a self-cleaning, gas-fired tunnel oven for cooking food products. The oven includes a control system that regulates oven temperature during a pyrolitic, self-cleaning procedure for incinerating contaminants that accumulate inside; a burner for cooking food products and incinerating contaminants; a modulating air and fuel control system arranged for proportionally delivering air and fuel to the burner; a plurality of convection air fingers for directing heated air toward the food products; a collapsible conveyor, capable of fitting into the oven when collapsed, for passing the food products through the oven; a plurality of blowers, each having a dedicated speed controller; a floating cooking chamber; and a vent system that maintains a negative pressure in the oven during the self-cleaning procedure.

Abstract: A conveyor oven having a first mode of operation and a second mode of operation is provided. The conveyor oven generally includes an oven chamber in which food is cooked, a conveyor moveable to convey the food through the oven chamber, a burner to generate heat for the oven chamber, the burner having a combustion airflow rate, at least one blower to circulate air within the oven chamber, and a controller. The blower operates at a first speed during the first mode of operation and at a second speed that is faster than the first speed during the second mode of operation. The controller is responsive to at least one of a burner output and an internal temperature of the oven chamber, and adjusts the combustion airflow rate based in part on at least one of the burner output and the internal temperature of the oven chamber.

Abstract: A conveyor belt for use in a conveyor oven used to cook food products. The conveyor belt includes a plurality of spiral members each coupled to one another by a plurality of laterally extending cross supports and where the ratio of the portion of the surface area of the conveyor belt in contact with a food product (AContact) to the portion of the surface area of the conveyor belt covered by the food product (ABelt) is between about 0.1 and about 0.2.

Abstract: An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A conveyor oven defines a heated cavity having an inlet opening and an outlet opening. A conveyor within the cavity extends between the openings. A cover plate is coupled to the oven to at least partially define one of the openings. The cover plate includes at least one air intake hole and at least one air return hole in fluid communication with one another through the first cover plate. Heated air in the cavity enters the cover plate through the at least one air intake hole adjacent the opening and exits the cover plate through the at least one air return hole at a location within the cavity that is spaced from the opening, thereby redirecting heated air that would otherwise escape the cavity from the opening back into the cavity.

Abstract: A self-cleaning, gas-fired tunnel oven is provided. One embodiment of the oven provides a self-cleaning, gas-fired tunnel oven for cooking food products. The oven includes a control system that regulates oven temperature during a pyrolitic, self-cleaning procedure for incinerating contaminants that accumulate inside; a burner for cooking food products and incinerating contaminants; a modulating air and fuel control system arranged for proportionally delivering air and fuel to the burner; a plurality of convection air fingers for directing heated air toward the food products; a collapsible conveyor, capable of fitting into the oven when collapsed, for passing the food products through the oven; a plurality of blowers, each having a dedicated speed controller; a floating cooking chamber; and a vent system that maintains a negative pressure in the oven during the self-cleaning procedure.

Abstract: Charbroilers, such as conveyorized and batch charbroilers, are disclosed wherein a single pilot flame receives gas from a gas line and is operable to ignite a plurality of burners. The charbroiler may include a housing, a conveyor removable from the housing and a shielding member removably connectable to the housing or burner and positioned between the burner and food product. The shielding member may be coated with a ceramic material and may have a color relating to a property of at least one of the shielding member and the ceramic material. In addition, the charbroiler may include a first burner and a second burner having different heating capacities. The charbroiler may also include an upper burner and lower burner positioned respectively above and below the food product and each of the upper and lower burners includes a ceramic diaphragm.