Abstract: A conveyor oven for cooking food includes an oven housing defining an oven chamber in which the food is cooked. A conveyor is operable to convey the food through the oven chamber. An opening is defined in an end of the oven chamber, a portion of the conveyor extending through a first portion of the opening. A second portion of the opening below the conveyor is closed by a removable end plug. The removable end plug is configured to pivot into a closed position while an upper edge of the removable end plug is received in a pocket formed at the end of the oven chamber by the oven housing and/or at least one stationary portion of the conveyor.

Abstract: A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.

Abstract: A system and method to control the power supplied to heating elements of a conveyor oven. The conveyor oven includes a plurality of heating elements to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating elements may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating elements is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating elements to achieve even distribution of heat and reduced current draw during peak-loads.

Abstract: A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.

Abstract: A system and method to control the power supplied to heating elements of a conveyor oven. The conveyor oven includes a plurality of heating elements to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating elements may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating elements is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating elements to achieve even distribution of heat and reduced current draw during peak-loads.

Abstract: Conveyor ovens for cooking food according to various embodiments include variable speed fans to deliver air from a plenum into at least two lower cooking zones below a conveyor of the oven, and at least one variable speed fan to deliver air from the plenum into one or more upper cooking zones above the conveyor, wherein a controller operates the fans delivering air into the lower cooking zones independently of each other and independently of the other fan. The fans can be controlled so that air delivered to a bottom side of the conveyor has a speed that is different in the different lower cooking zones and/or is different than air delivered to the top side of the conveyor. In some cases, the speed of the fans is predetermined and set in accordance with the type of food to be cooked.

Abstract: A conveyor oven for cooking food and having an oven chamber in which food is cooked; a conveyor moveable to convey food within the oven chamber; a burner assembly operable to emit a flame to heat air for cooking food moving within the oven chamber on the conveyor; a burner tube extending into a compartment and positioned to receive at least a portion of the flame emitted by the burner assembly; and one or more passive tubes in the compartment positioned opposite the burner tube, wherein elongated baffles are located between adjacent passive tubes, wherein a baffle plate is located between the burner and passive tubes to restrict airflow from the burner tube to the passive tube, and/or wherein shelf assemblies in the oven enable movement (and in some cases removal) of a shelf with a corresponding fan and/or motor without disturbing other shelves and their corresponding fans and/or motors.

Abstract: Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some cases, a burner assembly for a conveyor oven includes at least one burner tube extending into a plenum and positioned to receive at least a portion of a flame emitted by the burner assembly, wherein a rifling plate extends through the burner tube and is slidingly positioned within the burner tube. Also, in some cases a baffle in a plenum of the oven is positioned opposite the burner tube and defines a fluid conduit having an entrance into which air heated from the burner tube is received and an exit separate from the entrance and through which air is discharged.

Abstract: A method of controlling a cooking oven including a contactor, a relay, and a heating element, the contact, the relay, and the heating element in a series-type configuration. The method includes during a first operation, placing the contactor in a closed position, and during the first operation, selectively providing power, via the relay, to the heating element. The method further includes during a second operation, bypassing the relay while the contactor is in the closed position, and during the second operation, providing power to the heating element.

Abstract: A system and method to control the power supplied to heating elements of a conveyor oven. The conveyor oven includes a plurality of heating elements to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating elements may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating elements is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating elements to achieve even distribution of heat and reduced current draw during peak-loads.

Abstract: A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.

Abstract: Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some cases, a burner assembly for a conveyor oven includes at least one burner tube extending into a plenum and positioned to receive at least a portion of a flame emitted by the burner assembly, wherein a rifling plate extends through the burner tube and is slidingly positioned within the burner tube. Also, in some cases a baffle in a plenum of the oven is positioned opposite the burner tube and defines a fluid conduit having an entrance into which air heated from the burner tube is received and an exit separate from the entrance and through which air is discharged.

Abstract: A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.

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 method and arrangement is provided for setting a peak operating power level for an oven having an oven compartment, a user interface, and a controller having a memory with a maximum peak operating power level stored therein. The method includes the steps of displaying an oven set-up user interface window on the user interface during an initial start-up of the oven; in response to an input for selecting a maximum output for the oven, displaying a maximum output user interface window on the user interface. Further, after input of a peak operating power level, the method stores the peak operating power level in the memory and selectively provides a power control signal to generate heat that corresponds to the peak operating power level. The oven is either an electric oven or gas oven. In operation, the oven heats at the peak operating power level, which is less than the maximum peak operating power level.

Abstract: A conveyor oven for cooking food and having an oven chamber in which food is cooked; a conveyor moveable to convey food within the oven chamber; a burner assembly operable to emit a flame to heat air for cooking food moving within the oven chamber on the conveyor; a burner tube extending into a compartment and positioned to receive at least a portion of the flame emitted by the burner assembly; and one or more passive tubes in the compartment positioned opposite the burner tube, wherein elongated baffles are located between adjacent passive tubes, wherein a baffle plate is located between the burner and passive tubes to restrict airflow from the burner tube to the passive tube, and/or wherein shelf assemblies in the oven enable movement (and in some cases removal) of a shelf with a corresponding fan and/or motor without disturbing other shelves and their corresponding fans and/or motors.

Abstract: Conveyor ovens for cooking food according to various embodiments include variable speed fans to deliver air from a plenum into at least two lower cooking zones below a conveyor of the oven, and at least one variable speed fan to deliver air from the plenum into one or more upper cooking zones above the conveyor, wherein a controller operates the fans delivering air into the lower cooking zones independently of each other and independently of the other fan. The fans can be controlled so that air delivered to a bottom side of the conveyor has a speed that is different in the different lower cooking zones and/or is different than air delivered to the top side of the conveyor. In some cases, the speed of the fans is predetermined and set in accordance with the type of food to be cooked.

Abstract: Conveyor ovens for cooking food product according to various embodiments include a tunnel having an entrance and an exit, a conveyor to move the food product through the tunnel, and a canopy at the entrance and/or at the exit of the tunnel. The canopy can include a top spaced above the conveyor, and a skirt extending downwardly toward the conveyor, wherein the top, skirt, and conveyor define a partially enclosed space through which food product carried by the conveyor passes. Some conveyors ovens have a first configuration in which a cooking chamber of the oven has a first length, and a second configuration in which the cooking chamber is extended to have a longer second length, wherein food product on the conveyor is cooked along the entire first length in the first configuration, and is cooked along the entire second length in the second configuration.

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 gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.