Abstract: An appliance and method for increasing the flavor and shelf life of a blended food product by purging the air from the airspace surrounding the food product and replacing the air with another gas such as carbon dioxide that is compatible with food preparation and reduces the oxidation that the food product undergoes in the normal blending process.

Abstract: An ignition assembly for use in pilots for flaring, incineration, and process burner applications, includes a hot surface igniter assembly specifically located in the pilot head or combustion chamber of a flame front ignition system for providing a pilot ignition source. The pilot head is positioned proximally to the exhaust exit of a flare gas stack. The hot surface ignition assembly is positioned proximally to the pilot head. The hot surface ignition assembly passes electric current through a ceramic-insulated element in order to produce heat by induction sufficient to ignite said pilot gas. A thermocouple, or other form of flame sensor, is provided for detecting and a sensing the existence of pilot flame and for controlling the ignition sequence.