Abstract: A one end side mounting portion of a support member is fixed to an inner wall surface of a cover member by a U-shaped member. The one end side mounting portion has an insertion portion, which is inserted into a hole formed by the U-shaped member and the inner wall surface of the cover member, a locking portion, and a support front end portion. In the hole, the insertion portion is tiltable in a surface vertical to a shaft as a rotation fulcrum of the cover member. The support front end portion is provided at a surface thereof, which faces the cover member side, with an inclination surface portion which is inclined from a cover member side to an anti-cover member side toward a front end side and the inclination surface portion abuts the inner wall surface of the cover member at the maximum opening angle of the cover member.

Abstract: Heated air roller cookers and methods for cooking hot dogs are disclosed herein. An embodiment of a roller cooker configured in accordance with the present disclosure includes a plurality of rollers and a heating element positioned to heat air. A blower can be positioned to direct the heated air through the rollers.

Abstract: A water heater that includes a tank for holding water, a heat source, a temperature sensor, a communication module operable to communicate with an external controller remote from the water heater, and a controller including a processor and a computer readable memory storing instructions that, when executed by the processor, cause the controller to operate the water heater. The communication module receives commands from the external controller for further operating the water heater.

Abstract: A compact oven is disclosed. The compact oven includes a housing having a cavity for receiving food items, and one or more blowers for directing heated air into the cavity. The compact oven also includes an air deflection plate coupled to a nozzle plate having multiple nozzles for capturing and directing a portion of heated air from the blower to the cavity via nozzles located between the air deflection plate and the nozzle plate, while allowing the remaining heated air exiting the blower to move into the cavity via nozzles not located between the air deflection plate and the nozzle plate such that the velocities of heated air exiting all nozzles into the cavity are as close to each other as possible.

Abstract: A coffee bean roasting machine of the type having a cyclone separator heating chamber and a coffee bean roasting chamber in a recirculating process stream driven by a recirculation fan is operated to air cool the roasted coffee beans in the roasting chamber, to a temperature beneath which the beans give off smoke, while at the same time incinerating smoke removed from the roasting chamber. A purge gate in ducting between the cyclone separator and the roasting chamber is opened to allow the flow of ambient air into and through the roasting chamber while blocking flow out of the cyclone separator, so that ambient air is directed through the roasting chamber. The smoke and any airborne particulate material from the roasting chamber are carried into the heating chamber and through the incineration tube, where they are incinerated. Preferably the system and process are operated automatically by a computer and programming.

Abstract: Apparatus for holding cooked food transiently in a warm condition pending service of the food, e.g., in restaurant settings, includes a housing structure defining a food holding area, and a heating device positioned adjacent the food holding area to apply radiant warming heat directly to food in the holding area. The housing structure defines a continuous air circulation path with a first portion of the path extending over the heating device and a second portion of the path extending through the food holding area. A fan is disposed outside the food holding area to produce recirculating movement of air in the air circulation path. The combination of direct radiant heating by the heating device and recirculation of air through the food holding area is effective to maintain cooked food against degradation in edibility for a period of time substantially extended beyond the heating of the cooked food alone.

Abstract: An oven appliance and a method for preheating the same are provided. The oven appliance includes a broil heating element, a bake heating element, and a convection heating assembly with a convection heating element or a fan or both. The method includes initiating a preheat cycle having a first phase and a second phase. During the second phase of the preheat cycle, a power output of the convection heating element is reduced or an angular velocity of the fan is decreased or both.

Abstract: A device for preparing a thermoplastic material, with dry heat, for use in patient fixation. The device generates circulated heat to a threshold temperature. Once the thermoplastic material has become pliable, it is molded into a cast for fixation purposes. The circulated heat may be generated by a device having a housing and a support member movably attached to the housing. The device also includes a heating element and an array of circulation elements.

Abstract: A flue-curing apparatus and a related method are provided. The flue-curing apparatus includes a circulation chamber and a curing chamber that are separated by a divider wall. An air circulation system includes a blower positioned in the circulation chamber that directs air to a heater device and a lower passage into the curing chamber. The air may be received from one or both of an inlet and an upper passage extending from the curing chamber to the circulation chamber. A humidity control system humidifies the air directed into the curing chamber. A controller may receive signals from wet and dry bulb thermometers to determine the conditions in the curing chamber and the condition of tobacco leaves being cured therein. The controller may adjust various operational parameters to cause the tobacco leaves in the curing chamber to cure at a desired rate.

Abstract: A drawer unit for an oven is provided. The drawer unit includes a drawer casing, a drawer movable into and out from the drawer casing, the drawer defining an accommodation space configured to accommodate food or a food container, and a warming heater disposed at an upper portion of the drawer casing between the drawer casing and the drawer to provide warming energy to the accommodation space. In addition, an oven including the drawer unit is also provided.

Abstract: A cooking apparatus including a filter which may efficiently collect gas and smoke generated in a pyro-cleaning process, and a method of controlling the same. The cooking apparatus includes a main body having a cooking chamber formed therein, a vent unit configured to discharge gas in the cooking chamber to the outside of the main body, and a filter installed in at least one of the cooking chamber and the vent unit to collect gas or smoke generated in the cooking chamber. The filter includes a metal sheet.

Abstract: An oven appliance is provided that uses the space behind oven rack supports formed in the side walls of the cooking chamber to provide for convection air flow. Slots or openings are provided along the supports for the flow of air into the cooking chamber. Additional features may be provided to further assist in directing the convection air flow. Such distribution of the convection air can provide for a more uniform flow of the heated, convection air while also conserving the space available in the oven for the cooking chamber.

Abstract: A convection and steam oven includes an outer supporting casing, which contains a cooking chamber to contain food, a heating element for heating the atmosphere in said cooking chamber, a steam generator, a steam vent, and a cooking chamber humidity detection and regulation system. The humidity detection and regulation system includes at least first and second temperature probes, said humidity detection and regulation system being adapted to operate the steam generator and the steam vent in response to the temperature values detected by said first and second temperature sensing probes.

Abstract: A cooking appliance and a method for controlling the same are provided. The cooking appliance may include a body having a cooking chamber, a frame, a pair of fixed guides mounted to inner side surfaces of an upper portion of the cooking chamber, respectively, the pair of fixed guides to slidably support the frame, and a tray to be supported by the frame, the tray to provide a food to be dried the tray is in the cooking chamber.

Abstract: A device for preparing a thermoplastic material, with dry heat, for use in patient fixation. The device generates circulated heat to a threshold temperature. Once the thermoplastic material has become pliable, it is molded into a cast for fixation purposes. The circulated heat may be generated by a device having a housing and a support member movably attached to the housing. The device also includes a heating element and an array of circulation elements to push air centrally at the central region and drawing air from a periphery region concurrently.

Abstract: A cooking appliance is provided. An operation of a convection motor for operating a convection fan is controlled into various modes according to a cooking temperature and kind of food to be cooked within a cooking chamber. Thus, the food may be more effectively cooked according to the cooking temperature and the kind of food to be cooked.

Abstract: An oven includes an oven chamber having a cavity at least partially defined by a door, a pair of side walls, and a rear wall; a baffle extending lengthwise between the pair of side walls, the baffle having an arcuate shape along at least a portion of its length; a heating element located between the baffle and the rear wall; and a first tangential fan configured to direct air over the heating element and through the baffle. The distance between the baffle and the rear wall is greater near the sidewalls than at the midpoint between the side walls.

Abstract: A heating apparatus comprising a support base and a microplate having a first surface and an opposing second surface. The microplate is positioned adjacent the support base and comprises a plurality of wells formed in the first surface thereof. Each of the plurality of wells is sized to receive an assay therein. A sapphire crystalline transparent window is positioned adjacent the microplate opposing the support base. A heating device heats the transparent window in response to a control system.

Abstract: An autoclave may be reconfigured to accommodate differently shaped parts by relatively rotating portions of the autoclave.

Abstract: An electric oven for cooking a food product in a fat substance comprises a cooking chamber, at least one electrical heating resistance housed in the cooking chamber, a vessel mountable inside the cooking chamber and housing, at least one rotatable stirring blade that is able to rotate the food product to cover the food product with a film of fat substance, and a drive pin to drive said stirring blade in rotation. The stirring blade is configured so as to displace the food product such that at last a portion of the food product comes into contact with the fat substance for combined cooking by action of air on the portion of the food product located above the fat substance and by action of fat substance immersion at least on a portion of the food product immersed in said fat substance.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding gas flow patterns mix at and about the surfaces of the food product. The turbulently mixed gas flows are spatially averaged over the surface area of the food product producing high heat transfer, thereby optimizing speed cooking of the food product.

Abstract: An oven for heating food is disclosed. The oven has at least one heating compartment with a left side wall, a right side wall, a back wall, a top wall, a bottom wall, and an open front, without a door, in open communication with a surrounding environment outside the oven. Gas flow openings are provided in the left and right side walls. The oven includes a blower for blowing gas through the gas flow openings into the heating compartment, and a heater for heating gas blowing into the heating compartment through the openings. In certain embodiments, the gas flow openings are configured such that substantially all of the gas blowing into the heating compartment is directed generally away from the open front of the compartment.

Abstract: A system and method for applying steam to baked products in a conveyorized oven. A steam tunnel sub-enclosure includes exhaust ducts collecting steam at the conveyor's entrance and exit thereof to prevent steam from being released into the rest of the oven where it might interfere with ignition control equipment.

Abstract: A compact oven is disclosed. The compact oven includes a housing having a cavity for receiving food items, and one or more blowers for directing heated air into the cavity. The compact oven also includes an air deflection plate coupled to a nozzle plate having multiple nozzles for capturing and directing a portion of heated air from the blower to the cavity via nozzles located between the air deflection plate and the nozzle plate, while allowing the remaining heated air exiting the blower to move into the cavity via nozzles not located between the air deflection plate and the nozzle plate such that the velocities of heated air exiting all nozzles into the cavity are as close to each other as possible.

Abstract: A cooking apparatus includes a cavity unit having a cooking chamber therein; a door on the cavity unit, opening and closing an opening of the cavity unit; a heater in at least one of upper, rear and lower parts of the cavity unit, generating hot air to be supplied to the cooking chamber; a cooking container including a housing unit which has an entrance through which hot air enters, and a support unit on the housing unit and on which one or more cooking objects to be cooked by the hot air are placed; and an agitation unit configured to directly contact the cooking object(s) placed on the cooking container, and mix or turn the cooking object.

Abstract: One embodiment is directed to an oven for heating fibers. The oven comprises a plurality of walls forming a chamber and a supply structure disposed within the chamber between first and second ends of the chamber. The supply structure is in communication with a first heating system and is configured to direct heated gas from the first heating system into a first portion of the chamber. The supply structure is in communication with a second heating system and is configured to direct heated gas from the second heating system into a second portion of the chamber.

Abstract: A pressurized oven is provided having a fully sealed cavity, reduces heat lost, shortens cooking time and saves energy of oven operation. The pressurized oven includes a cavity component, a door assembly, heating elements and a control system that includes a relief valve on top of the cavity. The relief valve includes a valve weight and a venting stub, wherein the valve weight sits on the top of the venting stub. The valve weight disposed on top of the venting stub remains closed and the gas is not released when the pressure is not sufficient to lift the valve weight. When the pressure inside the oven is sufficient to lift the valve weight, the valve weight block is lifted to open the valve, the gas is released and the pressure is decreased. Once the pressure becomes less than the valve weight, the valve closes and gas is no longer released.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide an equipment cabinet holding electronic equipment and having an external wall abutting other heating apparatus. The external wall includes an interior plenum through which air is circulated to provide compact virtual insulation from external heat sources.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for motorized dampers allowing the oven to move automatically between a closed-state high humidity operating mode and an open-state low humidity operating mode according to user input reflecting a desired cooking process. The dampers operate with a conventional steam trap and may provide integrated bypass valves preventing over or under pressure of the cooking volume.

Abstract: A cooking device has a casing 1, a heating chamber 8 provided in the casing 1, an exhaust tube 18 for guiding exhaust from inside of the heating chamber 8 through an electric component chamber 9 in the casing 1 to front face side, and a dew receiving container 4 that is provided on front face side of the casing 1 and that receives and diffuses the exhaust from the exhaust tube 18 to outside of the casing 1.

Abstract: The present invention relates to a cooking oven with at least one oven cavity, at least one air outlet conduit and at least one catalytic filter system, in particular a fat, grease and/or odor filter system. The catalytic filter system comprises a housing (10, 14) containing a catalyser element (12). The catalytic filter system is arranged within the air outlet conduit and outside of the oven cavity. The housing (10) includes a plurality of the inlet holes (20) in a wall (16) facing the oven cavity. The housing (10) includes a plurality of the outlet holes (34) in a wall (30) opposite to the oven cavity. The catalytic filter system is fixed outside of the oven cavity by fixing elements. At least one heating element (40; 50) is arranged upstream of the catalytic filter system. The heating element (40; 50) is provided for heating the catalytic filter system.

Abstract: The present invention provides for measuring the air flow in an appliance. An air flow measuring device, such as a vane (aka turbine) anemometer, is placed directly into an air flow passageway and provides a signal indicative of the amount of air flow. This signal can be used e.g., to undertake a remedial response in the event the amount of air flow is not sufficient to provide proper cooling or ventilation of the appliance.

Abstract: A heating cooker including a cooker body having a cooking chamber and a convection heating unit. The convection heating unit includes a convection heater to generate heat, a convection fan to forcibly move the heat generated from the convection heater into the cooking chamber, a convection motor to drive the convection fan, and a convection housing to receive the convection heater and the convection fan. The convection heater and the convection fan are linearly arranged within the convection housing, to allow air introduced into the convection housing to move from the convection fan to the convection heater. This configuration is effective to restrict the transfer of heat from the convection heater to the convection motor.

Abstract: A system and method directed to a dehydrating device, which may include a dehydrating enclosure and an adapter. The adapter may be operable to couple the dehydrating enclosure to a power unit, which may include a power source disposed inside the power unit, and a control source operable to control the power source. The power unit may be detachably couplable to at least one of the dehydrating enclosure or a cooking enclosure. The power unit and the cooking enclosure may collectively combine into a multi-stage counter-top electric oven. The power unit and the dehydrating enclosure may also collectively combine into a dehydrator. The dehydrating enclosure may include a plurality of stackable dehydrating trays through which dehydrating air is circulated from the power unit.

Abstract: A heating apparatus comprising a support base and a microplate having a first surface and an opposing second surface. The microplate is positioned adjacent the support base and comprises a plurality of wells formed in the first surface thereof. Each of the plurality of wells is sized to receive an assay therein. A sapphire crystalline transparent window is positioned adjacent the microplate opposing the support base. A heating device heats the transparent window in response to a control system.

Abstract: In a method for forming a sintered silver coating film, for use as a heat spreader, on a semiconductor substrate or a semiconductor package, a coating film of an ink or paste containing silver nanoparticles is formed on one surface of the semiconductor substrate or the substrate package. Further, the coating film is sintered by heating the coating film under an atmosphere of a humidity of 30% to 50% RH (30° C.) by a ventilation oven.

Abstract: The oven (1) of the present invention comprises a rear wall (4) that separates the cooking chamber (2) and the volume wherein the fan (3) is situated, a separator (5) which is located on the rear wall (4) and separates the cooking chamber (2) into two, and two side walls (8) having at least one passage (7) that provides air delivery into the cooking chamber (2).

Abstract: A matchbox oven is disclosed. The matchbox oven includes a housing, a slider, a mover, a heat source and a blower. The housing includes a cavity having two openings. The mover moves the slider in and out of the cavity through the two openings. The heat source provides heat to the cavity for heating up any food item placed within the cavity. The slider includes multiple stoppers to serve as oven covers for preventing heat within the cavity from escaping through the two openings. The slider can also be utilized as a heat sink for lowering the cavity's temperature during oven operation. When a new cook temperature is substantially lower than the temperature of the cavity, the blower forces heated air within the cavity to exit through the two openings before the starting of and/or during the initial portion of a new cook cycle.

Abstract: An oven having one or more low-temperature self-cleaning modes has an interior cavity and at least two heating elements in the interior cavity. A sump is formed in the bottom wall of the cavity. The oven has an electronic control unit, which activates and deactivates the heating elements during operation of the low-temperature self-cleaning mode. The electronic control unit may disable an oven door lock during a low-temperature self-cleaning mode.

Abstract: In one embodiment, a food heating device includes a first platen and a first conveyor arranged and spaced to transport a food product between the first platen (501) and the first conveyor (503). A second platen (501) and a second conveyor (503) arranged and spaced to transport the food product (203) between the second platen (501) and the second conveyor (503). A first end of the first platen (501) is disposed near a first end of the second conveyor (503) and a first end of the first conveyor (503) is disposed near a first end of the second platen (501) such that the food product (203) is automatically transferred from the first platen (501) to the second platen (501).

Abstract: A heating transfer method and apparatus that has a fixed physical obstruction placed in the air path causing the airflow to cause the airflow to shed into alternating patterns. A column is placed perpendicular to the airflow path to provide an obstruction to the airflow. The cross-section of the column can be round, square or another multi-sided design. The obstruction will affect the velocity and intensity at which the shedding occurs thus, causing motion of the jets to deliver a more uniform cook on the product surface.

Abstract: An integrated apparatus able to condition a dry low-temperature environment in a baking process includes a baking unit, a drying unit, and at least a dry air introducing part. The baking unit has a heating unit to heat a first room at a baking period. The drying unit includes a dryer for dehumidifying a second room thereof at a dry low-temperature environment-conditioning period by providing the second room a dry low-temperature air. The dry air introducing part located between the first room and the second room is to separate the first room and the second room at the baking period, and to introduce the dry low-temperature air from the second room to the first room at the dry low-temperature environment-conditioning period.

Abstract: A rotisserie oven with a self-cleaning mechanism in the form of a lifting wash arm. The wash arm is driven to lift and rotate when washing the oven by the action of the pressure from the wash water used therein. By lifting, the wash arm negates the sealing action of fatty build-up around its base which would otherwise impede its rotation.

Abstract: A tangential airstream heat shrinking device of plastic film has a chassis, a heating chamber, air blowers, and high-temperature airstream ejectors. The heating chamber is mounted on the chassis and the heating channel is under the heating chamber. The air blowers are mounted to a bottom of the chassis. The high-temperature airstream ejectors are respectively fit into the mounting holes of the heating chamber. Heated air is discharged through a high-temperature airstream discharging opening of the air blade section under a respective high-temperature airstream ejector. A high-temperature airstream discharging opening is located inside the heating channel of the heating chamber. Each high-temperature airstream ejector can be rotationally adjusted so that the high-temperature airstreams are supplied along routes defined by different tangents at different angles along the circumference of a film-packaged article.

Abstract: A system includes an oven and an apparatus configured for holding at least one food item and being inserted in a cavity of the oven through an open end of the cavity. A baffle provided on the oven or apparatus has a height extending between the peripheral rim and an upper wall of the oven cavity for restricting flow of gas out of the cavity from the apparatus. Various forms of baffles may be used. The baffles may have adjustable, interchangeable, fixed position, or other configurations.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of the oven.

Abstract: A heated food storage and display cabinet including a flow inducer and heater arranged in an upper region thereof, the flow inducer being operable to draw air from an upper portion of the cabinet, to direct the air over the heater, and subsequently urge the heated air down the rear wall of the cabinet and across the floor of the cabinet towards the open front of the cabinet. The heated air is subsequently directed upwardly and rearwardly across the open front of the cabinet by an airflow direction member of the cabinet so as to provide a heated air curtain across the open front of the cabinet, and a portion of the heated air is also passed into the cabinet as the heated air moves down the rear wall and across the floor so as to pass over and around packs of food stored therein.

Abstract: A cooking appliance (10) includes a housing (12), a food process area (14) inside the housing, a heat source (22, 504), a low voltage DC motor (18, 510, 610) driving an impeller (16) disposed upstream of the heat source to circulate air and convectively transfer heat for preparing food In one embodiment, the heat source (22), serving as a voltage divider, and a shunt (24), cooperate to regulate the voltage and current input for driving the low voltage DC motor (18). In another embodiment, the heat source (504, 604) is connected across an AC power source (502, 602) and a voltage divider (506, 606) regulates the voltage input to the low voltage DC motor (510, 610).

Abstract: A substrate processing apparatus includes: a reaction tube configured to accommodate a substrate holder holding a plurality of substrates and process a substrate held on the substrate holder; a heating unit installed outside the reaction tube and configured to heat an inside of the reaction tube; a protection tube installed to extend in a vertical direction in contact with an outer wall of the reaction tube; an insulating tube disposed inside the protection tube and having through-holes extending in a vertical direction; a thermocouple having a thermocouple junction provided at an upper end thereof, and thermocouple wires joined at the thermocouple junction and inserted into the through-holes of the insulating tube; a gas supply unit configured to supply a gas, for processing a substrate accommodated in the reaction tube, into the reaction tube; and an exhaust unit configured to exhaust a gas from the reaction tube.

Abstract: An electronically controlled warmer drawer for food or non-food items having a housing including a heating element based on several heat-producing technologies, temperature and/or humidity sensor(s), and a fan to effectively warm items placed therein. The system is controlled by way of the user interface that interacts with an electronic control system to operate the heating element and fan. The user interface provides user programmable controls and automatic overrides, can be placed in a variety of locations, and can be concealed by a variety of elements. The interface can also utilize a variety of touch sensitive technologies. As well, the device may have a receptacle for adding fragrance or flavor to the objects within.