Abstract: An apparatus for cooking an article is provided including a cooking chamber, a heating means for producing heated gases for introduction into said chamber for convective heating without microwave interference, and a source of microwaves for heating with microwave energy. At least one freely rotating stirring means is positioned in gas and microwave communication with the heating chamber, and is caused to rotate from a flow of the heated gases. The stirring means serves to distribute both microwave energy and the heated gases about the chamber for uniform, simultaneous convection and microwave heating. A pilotless gas source is provided which includes an initiation chamber within a combustion chamber. The initiation chamber is positioned by a microwave opaque material and includes a flame sensor which eliminates the flow of gas in the combustion chamber when no flame is present.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute.Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A convection oven comprises a heating compartment, a burner for effecting combustion of gas, a heat exchanger for conducting therethrough the products of combustion of gas initiated at the burner, first and second blowers for blowing air past the heat exchanger and into the heating compartment for heating the compartment, upper and lower blowers each having an inlet through which air is drawn into the blowers from a common side of the heating compartment for recirculation past the heat exchanger, and the heat exchanger having first and second outlets for the combustion products respectively disposed in front of the inlets of the upper and lower blowers. Each outlet is located to direct the combustion products towards a lower region of the inlet of the respective blower.

Abstract: An electric heat-convection stove, comprising an electric heat-convection control unit having four alloy posts respectively connected thereto at the four corners thereof for mounting three glass side boards, a front panel and a base. The three glass side boards, the front panel and the base are interchangeable so that various alternations can be achieved. A rack is fastened inside the stove for holding foods. Two pawl means and two spring means are respectively connected between the rack and the front panel so that the front panel can be rotated to an open the stove or automatically pulled back to close the stove. A grease collector can be drawn out for cleaning and then pushed back into place.

Abstract: An automated conveyorized oven includes a radiant heater assembly including a plurality of gas-fired radiant heaters positioned beneath the oven conveyor. Each heater assembly includes radiant heating elements in the form of perforate metallic plates, at the outer surface of which combustion takes place for elevating the temperature of the plates for generating radiant heat. Consistent and reliable operation is promoted by the provision of a control arrangement which acts to preclude flashback combustion upstream of the surface of the metallic heating elements, with the controls being operable to permit sufficient time for the heating elements to cool, after interruption of the gas supply thereto, before gas is resupplied to the heater units.

Abstract: A food heating oven comprising a plurality of perforate food baskets removably mounted to respective prongs of a rotating rod in an oven chamber. Hot air is blown through the oven chamber to heat the food in the baskets. Each prong is color coded, and there are a plurality of individually operable timing devices, each being color coded to correspond to related prongs. Thus, the time that each basket is placed in the oven can be selectively determined, and each basket can at any time be inserted into, or removed from, the oven chamber. This enables a variety of food items having different heating time requirements to be simultaneously heated in the oven.

Abstract: An electric oven comprising a housing (100) enclosing a cavity (6) provided on at least one wall with an electrical resistance element (7), there being provided in said cavity (6) a metal box structure (16) defining a cooking chamber (16A) which is open on one side (17) and in which food (50A, 50B) is disposed during its preparation, said box structure (16) being positioned in such a manner as to create an interspace (23, 88) between its walls (18, 19, 20) and the walls (4, 8, 22) of the cavity (6) of the oven (1).

Abstract: A heating and cooking apparatus has a detection sensor for sensing the state of heating so as to automatically control the heating operation. A partition is disposed so as to be opened to the inside of an auxiliary passage which has an inlet located at a position in the vicinity of the circumference of an impeller of a cooling fan for cooling a magnetron provided on the back side of a heating chamber and through which steam from the heating chamber is discharged to the outside. Air supplied by the fan is blown off into the auxiliary passage so as to generate a venturi action, thus promoting the flow of steam in the auxiliary passage. The detection sensor is disposed in the auxiliary passage at a position in the vicinity of a region where air is blown off so as to accurately sense the state of steam generated from a material to be heated.

Abstract: Automatic forced air food heating apparatus having an automatic feeding bin for automatically feeding french fries or the like into a rotary heating basket, a warming compartment for maintaining foods heated in the heating basket at serving temperature for extended periods of time, automatically-operated means for automatically dropping the heated food into the warming compartment, automatically-operated means for shielding the operator from direct contact with the heating basket, and automatic cooling means for cooling the apparatus in preparation for the manual cleaning thereof, etc.

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: A food storage cabinet, preferably with a food toaster mounted thereon, for storing toasted foods in a heated, humidified state. The cabinet has an upper chamber and a lower chamber with supply and return ducts connecting the atmospheres of the two chambers. Heat and humidity sensors in the return duct emit signals to a controller indicative of the temperature and humidity in the upper chamber, where food is stored, so that the temperature and humidity can be regulated and maintained against a specified temperature and humidity. Additional heat for the upper chamber is generated by a strip heater attached to the ceiling of the lower chamber, providing heat and also evaporating condensate forming on the floor of the upper chamber. Additional humidity is provided by a spray of a water mist onto a heating element in the lower chamber. A slightly angled door in the top of the upper chamber allows access to stored foods and rolls shut when not being held open.

Abstract: An air return system for a rotatable rack baking oven having a heat source and a blower associated therewith for providing a flow of heated air across a baking chamber of the oven. The outlet end of the blower is connected via ductwork to an air outlet vent which introduces the heated air into the baking chamber. The air outlet vent includes a lattice of fixed vanes which are elongated in the direction of intended air flow. This arrangement channels the heated air to exit normal to the outlet vent to maintain a well defined column of air with less turbulence. An air return vent is located opposite the air inlet vent and is operatively associated with the heating means and the inlet side of the blower. The air return vent includes a panel having a plurality of holes through which the air may be drawn. A number of return holes in the return vent are blocked such that their numbers vary in inverse proportion to the drawing force produced by the inlet of the blower.

Abstract: An improved industrial furnace employing a new and unique heat transfer arrangement is disclosed. The furnace is a closed end cylindrical chamber with a circular, concentrically positioned plate dividing one side of the furnace into a fan chamber containing a fan and the other side of the furnace into a heat treat chamber containing the work. The plate has a central under-pressure opening and its outer circular edge is spaced from the cylindrical wall to define an annular space which is non-orificing. Fan rotation in the fan chamber produces an annulus of wind mass swirling at high circumferential speed which axially travels through the non-orificing space towards the closed end of the heat treat chamber at slow speed. Heating elements extend through the non-orificing space into the heat transfer chamber and are constantly impinged by the swirling annulus wind mass to effect good heat transfer therewith.

Abstract: A plant for treating baked goods having a baking oven, two fermentation compartments and a cooling tower which constitute a treating compartment for the goods to be treated. Support members carrying the baking goods are fed to the treating compartments by a horizontal conveyor which extends below all of the treating compartments and protrudes on both sides beyond the outermost treating compartment and constitutes stations for charging or, respectively, taking off of the dough pieces. In each treating compartment the support members are guided in a pile upwardly and in a further pile downwardly. The single treating compartments or, respectively , their housings are very close to each other to keep space requirements of the plant to a minimum.

Abstract: A gas fired convection cooking oven is provided with an improved air delivery and heat exchange structure for creating within the oven's cooking chamber a recirculating flow of heated air to cook food items supported therein. The structure includes a combustion box adapted to receive hot products of combustion from a gas burner, and extending into the cooking chamber through a lower portion of a vertical boundary wall thereof. Removably secured to the combustion box, and extending upwardly along the inner side of the boundary wall is a hollow baffle structure having a front mixing chamber communicating with the interior of the combustion box through spaced apart hollow legs with a discharge opening formed therebetween. Perforated skirt walls extending rearwardly from the mixing chamber define with the boundary wall a fan chamber which surrounds a motor-driven centrifugal fan impeller supported on the inner side of the boundary wall.

Abstract: An automated pizza oven comprising a massive oven enclosure with a fire brick liner about a baking chamber and a massive fire brick turntable disposed in the baking chamber an forming the bottom surface thereof. A variable speed drive motor is connected with and slowly rotates the turntable. A pair of doors are provided for the baking chamber and a fire chamber employes coal or other natural fuel in open communicaation with the baking chamber. A pair of temperature sensors and a drive motor speed sensor respond respectively to baking chamber temperature and turntable speed and are fed to a control means for the regulation of turntable speed as a function of baking chamber temperature.

Abstract: An improved gas fueled cooking appliance incorporating surface heating units comprising burners with automatic reignition capability adapted for use in combination with surface level downdraft venting is provided with an air deflector disposed proximate the igniter to alter the flow of air in the vicinity of the igniter so as to prevent the downdraft vent induced air flow from moving the flame from the igniter. In a preferred form the air deflector is a thin wall extending upwardly from the cooktop surface. The wall extends away from the burner with the end of the wall nearest the burner being laterally spaced from and even with or downstream from the igniter electrode located on the periphery of the burner.

Abstract: An internal heat exchange tube for cooling work within an industrial furnace is positioned to extend within the furnace and is closed at its axial end which is inside the furnace. Within the tube is an open ended, thin wall inner tube formed in the shape of a helical coil. Water introduced into the inner tube distributes thermally induced, circumferential stress gradients about both tubes to prevent tube bending while achieving fast cooling of the outer tube.

Abstract: An electronic wave heating apparatus is adapted to use the microwave generated by a magnetron, in which the microwave generated by the magnetron and introduced through a waveguide into the heat exchanging chamber while being dispersed to be uniformly irradiated into the heating exchanging chamber, and then the air introduced into the heat exchanging chamber via the blowing device is heat exchanged with being directly impinged against the microwaves or with being contacted with the absorbant mounted in the heat exchanging chamber, so that the heated air is discharged to heat a room, thereby accomplishing a good heating state, good air conditioning state and smoke pollution free state.

Abstract: A forced air convection oven having an open front and a door for closing the open front, a centrifugal air circulating blower on a horizontal axis located generally centrally on the rear wall of the cavity with heaters adjacent the rear wall for heating the air circulated by the blower. An air distributor cage unit is mounted for removal as a unit through the front opening in the housing and the top, bottom and opposing side panels of the cage have a multiplicity of air discharge openings therein for passing air into the cage for flow therethrough to the return outlet in the rear wall. A food tray support rack is mounted for rotation about a vertical axis in the cage and is removable through the opening in the front of the cage for cleaning.

Abstract: A closed-loop air cooking system for use in a vending machine that vends french fried potatoes and the like, including: a) a closed-loop air duct assembly; b) a cooking basket mounted for rotation within the air duct assembly; c) a fan for forcing air through the air duct assembly; d) a separator for removing entrained particulates from the air stream within the air duct assembly; and e) a heater for heating air that circulates within the air duct assembly. In addition, the cooking system includes a separator for removing oil and other particulates from the closed-loop air stream.

Abstract: A microwave oven has electrical resistance heating elements (38a, 38b), a fan (36) for passing air over the heating elements and through the oven cavity (10) and a magnetron for delivering microwave power to the oven cavity. The oven is intended for use in commercial establishments such as cafes, petrol filling stations or railway stations and is capable of occupying a stand-by mode pending insertion of a foot item into the oven cavity (10). During the stand-by mode the electrical resistance heating elements are energized at a lower power level (continuously or in pulses) in order to provide a reservoir of heat which speeds the cooking process. The oven is capable of occupying the stand-by mode continuously.

Abstract: A cooker comprising a cooking chamber and a means for introducing water into the cooking chamber in liquid or in steam form is disclosed, whereby the cooker is characterized in that it comprises a means for eliminating moisture from the cooking chamber, comprises at least one moisture sensor in the cooking chamber and comprises a control means that registers the output signals of the moisture sensor as first control parameter and compares them to a rated value and, according to the result of the comparison, drives the means for introducing water into the cooking chamber or the means for eliminating moisture from the cooking chamber.

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.

Abstract: The invention relates to a cooking oven for mass production of food products and a method for cooking food products. The oven includes an enclosure housing which forms a cooking chamber, having an endless pervious conveyor therein upon which food products are transported through the cooking chamber. The conveyor is arranged to provide a helically extending path over which food products will travel to increase dwell time within the cooking chamber while taking less floor space. A heated gaseous cooking medium is introduced into the cooking chamber and is circulated through an annulus formed by the helically extending conveyor to achieve high heat transfer to the food products being cooked. The oven can utilize steam and/or heated air to achieve varied cooking characteristics as desired and allows substantial versatility in the cooking process.

Abstract: An improved industrial furnace employing a new and unique heat transfer arrangement is disclosed. The furnace is a closed end cylindrical chamber with a circular, concentrically positioned plate dividing one side of the furnace into a fan chamber containing a fan and the other side of the furnace into a heat treat chamber containing the work. The plate has a central under-pressure opening and its outer circular edge is spaced from the cylindrical wall to define an annular space which is non-orificing. Fan rotation in the fan chamber produces an annulus of wind mass swirling at high circumferential speed which axially travels through the non-orificing space towards the closed end of the heat treat chamber at slow speed. Heating elements extend through the non-orificing space into the heat transfer chamber and are constantly impinged by the swirling annulus wind mass to effect good heat transfer therewith.

Abstract: A dough proofing chamber is described. The chamber is rectangular in cross section having a hollow base with an inlet into the interior of the chamber therein and a ceiling having an outlet with a duct placing the outlet in communication with the interior of the base. An evaporator and heater are disposed within the base adjacent the outlet and a circulating fan draws air from within the chamber through the outlet and duct and blows the air across the heater and evaporator and into the inlet into the interior. In order to insure uniform temperature and humidity conditions throughout the chamber, a diverter plate is disposed spaced above and covering the inlet. The diverter plate slopes from the front to the rear so that opposed nozzles are formed on either side which admit a greater flow toward the rear of the chamber of heated water vapor. A diverter plate is also disposed covering and spaced below the outlet in the ceiling. This diverter plate, however, is parallel to the ceiling.

Abstract: A forced convection cooking apparatus having an enclosed cooking chamber within a housing and a resistance heater suspended in the upper portion thereof provides radiant and convection heating to cook food. The food is contained in a cooking tray which has a screen bottom to allow grease, oils and the like to drip through the cooking tray. A drip tray below the cooking tray catches liquids which drip through the cooking tray. A baffle is located in the cooking chamber near the back of the chamber. A fan draws air through a hole in the baffle and forces the air around the curved sides of the baffle toward the front of the cooking chamber.

Abstract: Various representative commercial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingement is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: Disclosed is an electric heat-convection stove, which is comprised of a base having set therein a heat-convection mechanism covered with a transparent hood of reinforcing glass and defining therein a roasting chamber for cooking, which transparent hood is built up with four zinc alloy posts, a front panel, three side boards and a top board, with the gap therebetween well sealed with silicone rubber strips. A perforated tray is mounted on the heat-convection mechanism for circulation of heat current and for collection of grease. Transverse notches are made on the zinc alloy posts at different level positions for adjustably mounting a grill inside the hood to hold something for roasting. The front panel is pivoted to the base so that it can be conveniently opened for putting something in or removing something from the grill.

Abstract: A cooking apparatus utilizes a bi-level exhaust venting system for an eye level range for conducting heated air from both a front portion and a rear portion of a subjacent stove unit. A first inlet is provided at a top portion of the cabinet, and a second inlet is provided at a bottom portion of the cabinet for conducting air from the front and rear surface units, respectively. A blower draws the conducted air into the upper cabinet and discharges it through a suitable outlet.

Abstract: A self-cleaning gas range has its frame support an oven with a storage compartment beneath the oven in spaced relation thereto. A burner, which is beneath the oven and above the storage compartment, heats the oven to a temperature to produce self cleaning. A baffle assembly, which is beneath a heat shield beneath the burner and above the storage compartment, prevents the top of the storage compartment from exceeding a predetermined maximum temperature when self cleaning occurs. The baffle assembly includes a bottom baffle of galvanized steel attached to the frame and forming the top of the storage compartment, an intermediate baffle of galvanized steel above the bottom baffle in spaced relation thereto, and an inner baffle of reflecting aluminum above the intermediate baffle in spaced relation thereto with the three baffles assembled to each other.

Abstract: The food cooking utensil comprises a vessel (2) which is intended to contain the foods to be cooked in a liquid and is provided with a lid (31), at least one opening (23) for the admission of air into a space, at least one outlet opening (24) for the air introduced into the space, and means (25) for producing a current of air between said inlet opening or openings and said outlet opening or openings.The utensil according to the invention is characterized in that at least a part of said space (22) is bounded by two walls (32, 33) of the lid (31) which are spaced apart so that the air circulating in said space (22) through the action of said means (25) absorbs heat and lowers the temperature of the lid (31).

Abstract: A conveyorized oven is disclosed for heating products as they traverse vertically within the oven. The oven comprises an oven housing, duct assembly and a conveyor assembly. The oven housing has a first open end for receiving the duct assembly and conveyor assembly. The duct assembly operates to distribute heat generated by one or more heater elements disposed within the housing. The conveyor assembly comprises a pair of synchronized conveyor mechanisms having opposing surfaces which descend in the oven. Rigid support members are formed on the first and second conveyor mechanisms to receive and support products within the oven. As the products reach the lowermost portion of the oven they are released from the conveyor mechanisms and discharged from the oven.

Abstract: A manifold (10) for use in a gas solder-reflow oven (50) comprises a hollow tube made from a transition metal having an open end (18) for receiving gas, a closed end (16), and a plurality of holes (12).

Abstract: An impingement oven comprising a cooking chamber, a conveyor, and a plurality of plenums. A plurality of finger duct members attached to each plenum are located above and below the conveyor. Adjacent sidewalls of adjacent duct members are tapered relative to one another to define an outwardly tapered air return space in a direction away from the plenum. A plurality of air deflectors are secured to an inner surface of each duct member for deflecting air through a plurality of nozzles located on the duct member. A partition between the plenums segregates return air flowing from the cooking chamber to adjacent plenums. For at least two ovens stacked one above the other, the invention further includes a cooling system having a cooling compartment and a central cooling duct for drawing cool air from near floor level and moving the cool air upwardly to cool and control circuitry for each of the stacked ovens.

Abstract: An electronics cooker of a separating type comprises a heating portion mounted on the upper of the cooker body and provided with at least one oven having the heating coil, an adjusting portion mounted adjacent to the heating portion with the air ventilating portion being extended at a plane identical thereto and then at a downward direction thereof, a fan and appropriate ventilation in the air ventilating portion to force the cooling air to be circulated in the heating portion, an oscillating portion having dual upper and lower compartments divided by the compartment wall, in which the operating parts of the oscillating source are arranged in the lower compartment, a fan and appropriate ventilation in the upper compartment to force the cooling air to cool the oscillating source in the lower compartment, and electrical connections between the heating portion, the adjusting portion and the oscillating portion.

Abstract: A gas-fired oven is disclosed wherein heated air is delivered to an oven's interior from a gas burner located outside the oven in a way to enhance the convection heating properties and capacity of the oven. This is accomplished by means of a conduit which receives air heated by the external gas burner and internally discharges this heated air into the return air path of a blower used to recirculate hot air within the oven. The internal discharge end of the conduit is located adjacent to the blower's return air path so that the conduit does not obstruct the recirculating air. The external gas burner may be either an atmospheric burner or a power burner. Its gas burner head is axially aligned with the conduit's exterior inlet end and spaced a short distance from this inlet. The spacing between the burner head and the conduit inlet controls the dilution air which is required to regulate the temperature of the hot air according to the oven's function such as heating food.

Abstract: A furnace operating with steam and/or gas for cooking foodstuffs and comprising an enclosure containing on the one hand a gas burner connected to a system for supplying a mixture of gas and of combustion air under pressure which is mounted in the upper portion of the enclosure in an inverted downwards directed position and on the other hand a turbine for stirring the heated atmosphere within the enclosure.

Abstract: Disclosed is a gas-fired oven for heating food by steam and/or dry convection. The oven has a heating chamber; an atomizer for producing an atomized water spray; a source of a combustible gas mixture; and a burner-heat exchanger. The gas fired burner-heat exchanger receives and combusts the mixture and isolates hot combustion gases from the heating chamber so pure steam is furnished to the heating chamber. The heat exchanger receives hot combustion gases, and vaporizes atomized spray circulated over its external surface to produce steam for heating an article in the heating chamber. The amount of steam in the heating chamber is measured and controlled by monitoring a temperature in a drain.

Abstract: A cartridge for a grill exhaust system. A fan unit directs and exhausts a stream of fumes and particles created by cooking away from an apertured cooking surface and has a main frame defining an exhaust plenum, a support system for a flow diverger cartridge and a replaceable flow diverter cartridge insertable in the plenum below the cooking surface. A cartridge body has a flow diverter assembly within the cartridge body for inducing undulation in the exhaust stream so that the particles and liquids are separated from the stream and collected on the assembly while the fumes are directed downwardly from the cooking surface through the vents. A support system supports the cartridge when the cartridge is placed in the plenum so that the cartridge is demountable relative to the plenum.

Abstract: An air slot cooking grill utilizes one or more jet curtain plates to form rectangularly cross-sectioned heated air jets which begin to diffuse or "plume" slightly before impinging upon a food item supported on a gate member disposed within the grill housing. Each of the jet curtain plates has a corrugated cross-section defined by alternating series of parallel, generally V-shaped ridges which respectively project toward and away from the grate member, and a series of rectangularly cross-sectioned air formed in apex regions of the series of ridges which project toward the grate member. The ridges which project away from the grate member function to facilitate an even distribution of supply air to the air slots from a supply plenum disposed within the housing and bounded by the jet curtain.

Abstract: A baking oven utilizes a vapor chamber for at least three of its six inside alls. A vaporized heat transfer medium is circulated through the walls of the oven to provide a more uniform temperatrure distribution throughout the oven.

Abstract: The invention refers to a baking oven having a baking chamber which is accessible via a door and which is designed for introducing therein a carriage carrying baking goods so that the carriage is stationary during a baking process. The baking oven comprises two air channels extending laterally of the baking chamber at both sides thereof over the effective height of the baking chamber and being each separated from the baking chamber by a partition provided with a plurality of air passage openings. The air channels are, during the baking process, alternately supplied by a blower and, via a switching equipment, with hot air heated by a heating means. The hot air is humidified by a vapor supply means and transversely passes the baking chamber in alternating directions and is subsequently again sucked back along a closed circuit to the suction side of the blower. The blower and heating means are arranged at a higher level than the baking chamber and at least partially above said baking chamber.

Abstract: A cook hob (1) possesses a device for the support of controls (10) which are mounted pivotably on a housing (7) equipped with a ventilation circuit. The device comprises a body (12) having a channel (13), one end of which forms the outlet port of the ventilation circuit. The body (12) can pivot between a position in which the controls (10) are accessible and the outlet port is open, and a position in which the controls are not accessible and the outlet port is closed.

Abstract: Various representative commericial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingment is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: A circulation fan for circulating air in the baking muffle of an oven in which a conductive connection is made between the drive shaft and the back wall of the baking muffle whereby the RF energy passing outward over the surface of the drive shaft is short-circuited via the back wall of the baking muffle. The conductive connection is in the form of a spring element, e.g. a clamping member or a disk spring, whereby manufacturing and operational variations are compensated for. If the portion of the drive shaft located outside the baking muffle is roughened and/or covered with an electrically poorly conducting coating, further damping of the escaping RF energy is obtained.

Abstract: An oven for baking objects, especially pizzas, has an indirect drive for enabling it to accommodate differences in commercial power on a worldwide basis, by simply changing the ratio of gears, sprockets or pulleys. Various access panels and doors on the oven may be opened to facilitate installation, removal, and maintenance of the oven without requiring a significant partial disassembly thereof. An access window is held under gravity in either an open or a closed position in order to eliminate clips, springs, and the like, which may tend to become fatigued and break as a result of the repeated heating and cooling.

Abstract: The tunnel oven generally includes a long cooking compartment through which a conveyor transports food products. The conveyor is spaced from a front wall of the cooking compartment to provide an air return route and to provide a walkway to facilitate cleaning and maintenance of the oven. A blower draws air from the cooking compartment and discharges air into an air distribution chamber formed in an upper portion of the cooking chamber and vertically spaced from the conveyor. A pair of plenums in the cabinet adjacent one edge of the conveyor deliver air from the distribution chamber to a plurality of air dispensing ducts communicating with the plenums on opposite sides of the conveyor for dispensing air onto opposite sides of the conveyor.

Abstract: A low cost, improved convective heat transfer furnace is disclosed which includes a cylindrical casing to which is attached blanket insulation and the casing is closed at its ends to define a closed end cylindrical furnace enclosure. An annular fan face plate is positioned within the enclosure to define a pressure zone on one side and a work zone on the other side. A paddle wheel fan in the work zone develops a large mass of circumferentially swirling wind which is initially formed as a stationary swirling mass without an axial force component but which under pressure travels axially in the form of a swirling annulus through the non-orificing annular space. The under pressure zone established by the central opening in the fan face plate causes the swirling wind annulus in the work zone to expand radially inwardly and uniformly impinge the complete surface of the work in an effective heat transfer manner before being recirculated back to the pressure zone.