Abstract: A damper and overfire air duct in a combustion system having a combustion structure defining a flue gas passage, the damper and overfire air duct including: an inlet to the overfire air duct and an outlet to the duct discharging overfire air into the flue gas passage, and the damper aligned with an axis of the overfire air duct, and having an open position axially distal to the inlet and a closed position at least partially in the inlet and duct, wherein the damper is movable axially between the open and closed positions.

Abstract: A gas fireplace unit has a combustion chamber in which a gas burner is provided as a heat source, and the gas fireplace unit has a heat exchanger on an upper wall of the combustion chamber. A first set of ports pass through the upper wall into the combustion chamber at a position wherein they are offset from the axis of an exhaust pipe that opens to the heat exchanger. A second set comprising a port or ports is provided aligned with the exhaust pipe, and a damper is mounted to be controllable to cover or uncover the second set from the exterior of the gas fireplace unit. The damper will permit hot gases from the burner to either be directly exhausted out the second set to the exhaust pipe, or when the damper is closed cause hot gasses to be exhausted only through the first set of ports, which provides a greater heat exchange path.

Abstract: A method is described for removing capsaicinoids from a pepper whereby the pepper's placental membrane is exposed to an aqueous solution. Preferably, the pepper or peppers will be cut in sizes ranging from minced to longitudinal cuts to expose and rupture the placental membrane, allowing an aqueous solution to contact, physically wash, and solubilize the capsaicinoids. In the preferred embodiment, the peppers are minced and placed in a heated aqueous solution. The aqueous solution pepper mixture is then agitated at a mixing speed tip velocity of between about 30 feet/minute and about 270 feet/minute. The peppers are then removed from the aqueous solution and rinsed to remove excess aqueous solution from the peppers. The method permits extraction of the capsaicinoids, while maintaining the peppers' natural flavor, texture, and color.

Abstract: A mixture of disaccharide esters of 3-methylpentanoic and acetic acid is prepared and used as flavor precursors. The esters average at least 4 and preferably at least 4.5 3-methylpentanoyl groups per disaccharide moiety, with remaining positions being substantially occupied by acetyl groups. Suitable disaccharides are sucrose and lactose. Preferably the disaccharide ester has an acetyl/methylpentanoyl group ratio of about 2.3 to 3.2:4.8 to 5.7. The disaccharide esters are suitable for flavoring products undergoing a heating step during preparation or consumption, such as ingredient mixes for extrusion, frying or baking, and especially tobacco. On heating they liberate 3-methylpentanoic acid and/or its decomposition products.

Abstract: The unit restores existing, masonry fireplaces without entailing dismantling of the latter. A heating jacket base, heating jacket, smoke chamber and flue lining are set into the existing firebox, smoke chamber and flue. Ducting is provided to move heating air through the heating jacket, and ducting is provided to pass combustion gases into the smoke chamber and flue. Internal air, or outside air, is accommodated in the unit for heating and combustion. Blowers are provided to move the heating air into the fireplace site (room) and/or to draw in outside air simply to exchange interior, stale air.