Abstract: A cooking apparatus (10) having a body (13) defining a chamber (23), includes a heating assembly (31) mounted within the chamber (23). The heating assembly (31) includes a burner (32) and an infrared radiant energy emitter (33) positioned above burner (32). The emitter (33) absorbs energy from the burner (32) and emits infrared radiant energy. The infrared radiant energy is directed at and is used to cook food supported on a cooking grid (70) above the infrared radiant energy emitter (33).

Abstract: Unit with at least one plate made of a material, which material is permeable to thermal radiation, such as glass ceramic, glass, ceramic or a similar material, as a surface for cooking, frying and/or keeping warm. The unit with at least one plate is on a frame construction with different types of adjustable heat sources distributed underneath and on the plate. Some of the heat sources are distributed under the plate in the form of radiant burners and act indirectly by radiation through the plate. Other heat sources are located above the level of the plate in the form of open atmospheric or atmospheric pressure gas burners and transmit heat directly by producing open flames. The respective heat sources correspond to the cooking, frying and/or warming positions.

Abstract: The cooking appliance includes a cooking plate (1) which is removable and provided with openings (2), heating elements (3) mounted beneath the plate (1) and a container (7) for collecting the fats from cooking. The lower face of the cooking plate (1) includes housings (9) of "U"-shaped cross section above the heating elements (3), the openings (2) not emerging into the housings (9). These housings (9) rest at their lower part on a metal wall (10) separate from the housings (9) and are adjacent to the edges of the cooking plate (1).

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: This invention relates to a gas burner which employs a two stage flame stabilizer. At low input rates, a fully aerated flame is stabilized at the surface of a porous material. At higher input rates, the flame blows off and is held by flame stabilization tabs. Such structures of this type, generally, operate over a very wide range of input rates and employ a highly aerated flame which reduces the flame temperature, slows NOx production, and increases the overall reaction rate by shortening the flame while reducing carbon monoxide (CO) caused by flame impingement.

Abstract: A cooking appliance having a plate of a material transparent to thermal radiation, such as glass-ceramic, having adjustable heat sources distributed under, in, or on the plate, which are heated by direct or indirect heat transfer, electrically, and/or by gas and/or other heating means, the plate possessing at least two types of heat sources which use different kinds of heat transfer, these all being heated by means of gas.

Abstract: A cooking range, specially for stir-fry cooking, characterized by an imperforate work top through which a chimney-like burner collar opens and which is covered and closed by a frying pan placed thereupon, with a lateral opening through said collar and discharging beneath the work top for lateral induction of the flame products of combustion to exhaust through a remote flue, preferably embodied is a stepped work top with pairs of tiered burner collars, whereby a multiplicity of frying pans are simultaneously employed.

Abstract: A glass-ceramic gas cooker top is provided with a piezoelectrically operated igniter for a pilot light for the burner. When the pilot light is lit, it heats a filament that is visible through the cooking vessel support plate of the cooker top. The burner is provided with a thermostatic valve, having a temperature-sensing bulb applied to the underside of the cooking vessel support plate.

Abstract: A heat radiating briquette for a cooking grill is formed of a suitable ceramic refractory or other material to have a rectilinear, flat base, a pyramid upstanding from the base and a perimetric trough encompassing the base of the pyramid. Each face of the pyramid is provided with a series of grooves extending from the apex to the base of the pyramid and communicating with the trough. A multiplicity of like briquettes are to be arranged over the surface of a supporting grate spaced below with their apices pointed upwardly toward the food support grill and spaced above the heat source of the food grill. The side edges of adjacent briquettes on the grate are abutting so as to substantially prevent inadvertent seepage of food renderings to the heat source. Renderings from food cooking on the food supporting grill impinge on the briquettes and flow downwardly along the grooves to collect in the trough.

Abstract: A cooking unit has a housing having a front and a rear and formed at the rear with an upwardly open upright vent passage, a ceramic panel on the housing defining a plurality of cooking spots, a burner plate in the housing spaced underneath the panel and defining therewith an upper compartment opening upward into the passage, and respective gas burners supported on the plate underneath the spots. Thus the burners can heat the respective spots of the panel. An equipment plate in the housing spaced underneath the burner plate defines therewith an intermediate compartment also opening upward into the passage and defines beneath itself in the housing a lower compartment that is open to the outside at the front of the housing. Control equipment is mounted in the lower compartment of the housing along with a blower having an intake in this lower compartment and an outlet in the vent passage.

Abstract: A food preparation oven includes an enclosure defining a chamber for receiving a food product therein. A heater and a fan are provided for heating and recirculating the air within the chamber. A foraminous wire mesh conveyor loop passes through the chamber for supporting and transporting a food product in and through the chamber. A plate having an upper infra-red radiant emissive surface is disposed within the conveyor belt loop. A plurality of lower duct fingers located below the conveyor belt loop communicate with the outlet of the air recirculating fan and are configured for directing columnated jets of hot air upwardly through the lower loop portion of the conveyor belt loop such that the hot air impinges on the lower surface of the radiant plate. After heating the radiant plate the hot air passes around the edges thereof and enters a plurality of upper return duct fingers disposed above the coveyor belt loop. The upper return duct fingers area in communication with the inlet of the air recirculating fan.

Abstract: This invention is directed to a method of and apparatus or device for flame switching in order to associate a flame and the energy of the flame with different and distinct energy using systems. The flame switchable gas burning device, when adapted to be mounted or attached within the oven cavity of a gas stove, provides an improved gas stove which can, within the one oven cavity, operate in the broil, bake and self-clean mode without the need for multiple burners or multiple oven cavities and without the need for manually operated baffles or dampers.

Abstract: The cooking assembly directs initial hot gases from a heat source against a heat semiconductive base. It then guides the gases to flues behind partitions that define sides of a cooking chamber. The gases flow over the partitions, down past food to be cooked, and then out vents. A uniform temperature distribution is achieved in the cooking chamber. The cooking assembly can be a barbecue cooker.

Abstract: A food preparation oven comprising a plurality of radiant panel ducts which include apertures for directing streams of heated air toward a food product within the heating chamber. The radiant panels are made of highly thermal conductive aluminum and the outer surfaces thereof facing the food product are of a black color so as to radiate infrared energy toward the food product.

Abstract: A gas fired radiant griddle assembly employing a series of perforated ceramic tiles to define a burner surface positioned beneath the griddle. The center area of the assembled ceramic tiles is blocked off so as to define an annular burner surface to minimize the temperature gradient across the griddle surface and the hot combustion effluents are drawn by convection beneath the griddle surface and out the rear corners of the combustion chamber beneath the griddle to heat the peripheral and corner portions of the griddle and further minimize the temperature gradient across the expanse of the griddle.

Abstract: An improved apparatus and method for heating food products by forced air convection are disclosed. The apparatus comprises a tunnel heater having a tunnel-like cavity through which food products to be heated are conveyed. Air is drawn from within the tunnel cavity by a circulating blower arrangement, with air flow directed against the food products through upper and lower foraminous plates disposed above and below and adjacent to the tunnel cavity. Aerodynamically efficient ducting of the circulating air is provided by scroll-shaped passages positioned in association with the blower arrangement, and venturi-like passages positioned upstream of the foraminous upper and lower plates. A conveyor is provided for automatically advancing food products through the tunnel cavity. Air curtains are provided at either end of conveyor to isolate the cavity so that heating of the food products takes place in an efficient and controlled manner.

Abstract: System and apparatus for concentrating and directing heat energy for use, by way of example, in home fireplaces. The apparatus includes at least one infrared absorber-emitter arranged so as to prevent flame from a burning log from entering into an interior space being heated, to direct smoke from the log into a chimney and to direct infrared radiation into the space being heated. The infrared absorber-emitter preferably is a high nickel-chromium-iron alloy.