Abstract: A multiple panel cooking oven having individual controls for combined conductive and radiant heating. Each panel comprises an upper heating element for conductive heating and a lower heating element for radiant heating to obtain uniform baking within a zone between panels in the oven. A control panel having displays and keypads interfaces with a processor which provides control signals for adjusting the temperature of the heating elements of the panels. Cooking energy efficiency is increased through the use of radiative and conductive heat transfer, to reduce bake times by significantly increasing heat transfer to the food products. Independent cook zones allow preparation of multiple products simultaneously under different cooking conditions. The oven, in one embodiment may include a convection heating mode of operation. In an alternative embodiment no convection mode is provided and the sole source of heat is provided by the conductive/radiant panels.

Abstract: A multiple panel cooking oven having individual controls for combined conductive and radiant heating. Each panel comprises an upper heating element for conductive heating and a lower heating element for radiant heating to obtain uniform baking within a zone between panels in the oven. A control panel having displays and keypads interfaces with a processor which provides control signals for adjusting the temperature of the heating elements of the panels. Cooking energy efficiency is increased through the use of radiative and conductive heat transfer, to reduce bake times by significantly increasing heat transfer to the food products. Independent cook zones allow preparation of multiple products simultaneously under different cooking conditions. The oven, in one embodiment may include a convection heating mode of operation. In an alternative embodiment no convection mode is provided and the sole source of heat is provided by the conductive/radiant panels.

Abstract: The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough. The rotating valve is in heated air distributing communication with the first wall structure and in return air communication with the second wall structure of only one of the two pairs of oppositely disposed first and second wall structures at a selected point in time such that heated air is passed through the slot opening in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the slot opening in the oppositely disposed second wall structure and to the rotating valve for return to the heat source.

Abstract: Oven assemblies and related methods for the cooking of food products are provided wherein a rotating valve is in both heated air receiving communication and return air communication with both a heat source and a specifically constructed cooking chamber. The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough.

Abstract: This invention is an indirect fired gas burning device having typically two gas burner assemblies, a radiant heat assembly and a convection heat assembly. The combustion products of both burner assemblies are kept separate from the convection air which is circulated through the oven. The device is adapted to be mounted within or attached to a gas stove, having an oven therein and which provides an improved gas stove which can perform the functions of: (1) bake (with controllable cooking air flow rates); (b) broil using a radiant heat assembly such as a screen broiler "looking" through or transparent to the radiant heat generated by the broiler such as an infrared window (also a new low profile screen burner assembly is disclosed); (c) steam which is possible because of the very low vent rate of the oven, i.e.