Abstract: Automated apparatus for preparing pizza, and method of operating same. A customer selects a type of pizza, such as toppings or crust style. The apparatus slices and defrosts dough, applies cheese, slices and applies toppings, and cooks the pizza to order. The cooked pizza is packaged for delivery to the customer and may include a separate cutting apparatus. Proper temperature of hot and cold sections is maintained while ingredients are stored and as the pizza is cooked. The process is monitored and controlled by one or more processors.

Abstract: A baffle for directing air in a convection oven is disclosed herein. The baffle includes upper vents, lower vents and side vents that draw in air from the cooking chamber, or discharge air from a fan into the cooking chamber of the convection oven. Left and right conduits are disposed around the fan that redirect air drawn in from the upper and lower vents, or pushes the air through the upper and lower vents. The left and right conduits and locations of the upper and lower vents are configured to produce airflow throughout the cooking chamber and even distribution of cooking temperatures.

Abstract: A baffle for directing air in a convection oven is disclosed herein. The baffle includes upper vents, lower vents and side vents that direct air from a fan into the cooking chamber of the convection oven. Left and right conduits are disposed around the fan that collect the air and direct the air to the upper and lower vents. The left and right conduits and locations of the upper and lower vents are configured to produce an even distribution of cooking temperatures throughout the cooking chamber.

Abstract: The application relates to an apparatus for preparing food. The apparatus includes a housing (1), a food preparation chamber (4) in the housing (1) having an inner wall (5) defining a food receiving space (6) with an air entry aperture (10) and an air discharge aperture (13), a fan (14) for moving a flow of hot air successively through the air entry aperture (10), the food receiving space (6) and the air discharge aperture (13), and an air guide passage (7) for returning the flow of air from the air discharge aperture (13) towards the air entry aperture (10) separate from the food receiving space (6). The housing (1) comprising a cooling air channel (30) and a hot air vent (20) for exhausting the flow of hot air from the food preparation chamber (4) to outside the housing (1) with a constricted section (29) having a reduced cross-sectional area such that a venturi effect is generated in the hot air vent (20).

Abstract: A thermal processing apparatus and method with predictive temperature correction. Distances are measured from a backside of the wafer relative to a reference plane. Heat is transferred to the backside of the substrate in relation to the measured distances. This allows a baking unit to uniformly heat the substrate to compensate for irregularities or warpage.

Abstract: In an apparatus and process for treating wafer-shaped articles, a spin chuck holds a wafer-shaped article in a predetermined orientation relative to an upper surface of the spin chuck. The apparatus includes a heating assembly having a housing that contains at least one infrared heating element. The heating assembly is mounted above an upper surface of the spin chuck and adjacent a wafer-shaped article when mounted on the spin chuck. The housing comprises a gas inlet connected to a gas supply, and at least one outlet for discharging gas from the housing.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. 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 fire containment system and method is disclosed. The fire containment system is designed to assist in temporarily containing a fire within a semi-enclosed space having an open side for operator access. An exhaust air blower exhausts air from the semi-enclosed space through an exhaust vent. An inlet air blower provides air to the semi-enclosed space through an inlet vent. In the case of a fire in the semi-enclosed space, the fire will be drawn away from the open side and toward the inlet vent due to the air supplied by the inlet air blower. The fire is thus encouraged to remain within the semi-enclosed space, allowing additional time for a fire suppression mechanism to be activated.

Abstract: A hot isotropic pressure device including: a casing disposed inside a high-pressure container; a heating unit provided inside the casing and forms a hot zone around the treatment material, in which an isotropic pressure treatment is performed on the treatment material using a pressure medium gas. A cooling unit is provided to cool the hot zone by guiding the pressure medium gas, cooled while guided from the upper side toward the lower side at the outside of the casing, into the hot zone. The cooling unit includes a gas introducing unit which guides the pressure medium gas cooled at the outside of the casing from the lower portion of the high-pressure container to the upper portion of the hot zone without any intersection with the pressure medium gas inside the hot zone and introduces the pressure medium gas into the hot zone.

Abstract: A combination cooking appliance controls a radiant heating element provided in an oven cavity and a convection heating element provided in an air plenum with a regulating system which receives signals from multiple temperature sensors. More specifically, the appliance includes a first temperature sensor provided in an air return plenum portion for controlling the radiant heating element and a second temperature sensor arranged in a discharge air plenum portion, preferably downstream of a catalyst, for controlling the convection heating element. The heating elements are independently controlled based on the sensed temperatures to establish a desired oven cavity temperature, while accommodating for temperature fluctuations due to the incoming fresh air stream.

Abstract: A conveyor oven has several heating zones. Each heating zone is comprised of one or more infrared emitters that are configured to emit a spectrum of infrared wavelengths that varies in intensity and spectrum over time. The spectra of emitted infrared wavelengths in each zone can have the same or different profile. Zones are regions wherein infrared emitters are configured and operated to emit the same or substantially the same infrared energy wavelengths and intensity levels across an IR spectrum. Access to the infrared emitters and the conveyor is provided by one or more access or maintenance ports formed into a side of the conveyor oven. Temperature control inside the oven is effectuated by venting hot air through air vents formed into the oven sides and/or top.

Abstract: An oven for use in an aircraft is disclosed, including a preparation space. A fan and a heater are located behind a separating wall. The separating wall has at least one of the following devices for enhancing the uniformity of air flow: —a throat around a central air intake opening in the separating wall—the separating wall provided with end edges which run close to the side walls of the preparation space and which are curved or bent towards the preparation space—flow guides extending along an edge of the separating wall and directed away from the preparation space.

Abstract: A nozzle housing assembly, which is used in a convection heating furnace for a heat treatable glass sheet. The nozzle housing assembly comprises an elongated enclosure, at least one elongated heating resistance in the enclosure for heating convection air, and orifices in a bottom surface of the enclosure for blasting heated convection air against the glass sheet. The enclosure is divided with a flow-throttling partition into a top supply duct and a bottom nozzle box, the heating resistances being housed in the latter. Flow-throttling openings present in the partition are positioned to comply with the location and shape of the heating resistances.

Abstract: A heating cooking appliance includes a heating chamber for items to be cooked, a circulation duct connecting an inlet port and an outlet port both of which open into the heating chamber, an air blower located in the circulation duct, and a heating device in the upper part of the heating chamber. Gas in the heating chamber is taken into the circulation duct from the inlet port by the blower. The gas temperature is raised by the heating device, and subsequently, the gas is blown into the heating chamber from the inlet port. The circulation duct is provided with first and second paths which branch off upstream of the heating device. The first and second paths guide gas to the area upstream and downstream of the heating device, respectively.

Abstract: A high speed cooking apparatus employing a low voltage high current system for heating foods employing a novel wire mesh heating element. The system herein described providing the benefits of high speed cooking like that further described by U.S. Provisional Application 60/822,028 filed on Aug. 10, 2006, but yet providing significant cost benefit and simplicity over said system.

Abstract: A jet plate for directing a flow of air in a cooking chamber of an oven may include a body and a plurality of air delivery orifices. The body may be configured to be disposed along a sidewall of the cooking chamber proximate to a rack or pan support. The air delivery orifices may pass through the body. The air delivery orifices may be disposed to extend transversely across the body and may be distributed along a longitudinal length of the body such that a density of air delivery orifices proximate to one portion of the jet plate is higher than a density of air delivery orifices at another portion of the jet plate.

Abstract: A cooling and exhaust system of a dual oven has upper and lower ovens, in which, in one aspect, an installation structure of a cooling fan and an exhaust structure provided for respectively cooling and exhausting the upper and lower ovens may be integrated into a simplified structure having common components to increase the manufacturing productivity. In another aspect, fans provided at the upper and lower ovens may be independently controlled to operate at different speeds according to a desired operation to maximize the cooling efficiency.

Abstract: Embodiments of the present invention provide steam oven drain valve systems and methods for draining steam ovens and associated water lines on aircraft and other passenger transport vehicles.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. 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 vertically stacked air impingement tunnel oven including a plurality of baking cases having vertically aligned food ports; an electronically controlled heater system connected to the baking cases, the heater system being adapted for heating selected groups of baking cases, the heater system including a plurality of on/off switches which are correspondingly electrically connected for actuating the heating of the selected baking cases; an exhaust hood and exhaust fan having an inlet over the food ports; and a first electronic motor drive system connected operatively to the exhaust fan, and being adapted for rotating the exhaust fan a rotation speed among a plurality of preset rotation speeds, the drive system including the plurality of on/off switches which are further electrically connected for simultaneously actuating the exhaust fan at rotation speeds corresponding with the selected baking case group.

Abstract: A cooking device comprises a cooking device body comprising a heating chamber for heating an object; a fan, comprising a bladed wheel and a casing having the bladed wheel in rotatable manner, to discharge air in the heating chamber; and an exhaust duct comprising an exhaust guide plane to guide the air blown out by the fan to the outside of the cooking device body. The casing comprises an arc-shaped guide plane to guide an air flow generated by a rotation of the bladed wheel in a rotation direction of the bladed wheel, and an outlet port opened from a part of the arc-shaped guide plane to one side in a tangent direction of the arc-shaped guide plane. The rotation direction of the bladed wheel is a direction opposite to the opening direction of the outlet port, and turbulence is generated in the exhaust duct.

Abstract: The invention relates to an oven (1), especially to a domestic oven, with a cooking cavity (2), wherein means (3, 4, 5, 6) are arranged for supplying hot air to the cavity (2). To improve the cooking result the invention is characterized in that the means (3, 4, 5, 6) comprise at least two heating elements (3, 4), wherein air is ventilated along or through the heating elements (3, 4) by at least one fan (5, 6). Furthermore, the invention relates to a method for operating such an oven.

Abstract: A food heating device includes a platen (101) and a pair of conveyor segments (103). A first conveyor segment is arranged and spaced to transport a food product (201, 203, 205) between a first side of the platen (101) and the first conveyor segment (103). A second conveyor segment (103/703/903) is arranged and spaced to transport the food product between a second side of the platen (101) and the second conveyor segment (103/703/903). A transfer device (505/705) may be disposed at one end of the platen (101) such that the transfer device transfers the food product (203) from the first side of the platen (101) to the second side of the platen (101).

Abstract: A convected-air cabinet (10) for storage of food has fans (62, 84) for directing air from a lower part of the apparatus to an upper part. In particular there is an upper fan (84) mounted above an apertured partition (86) so that air entering through an aperture (88) in this partition (86) is directed laterally and then downwardly to provide air curtains adjacent food access means (20) at a front (16) and rear (18) of the cabinet.

Abstract: The invention relates to a method for preparing food, particularly in an aircraft, comprising of placing the food in a preparation space of an oven and heating the preparation space, wherein the outer side of the oven is cooled during the preparation. Cooling air can be forced for this purpose along the outer surface of the oven. This cooling air can also be forced through the oven, along the electronics present therein. The invention further relates to an oven, in particular for use in an aircraft, comprising a preparation space and means for heating the preparation space, and means for cooling the outer side of the oven. These cooling means can be adapted to force cooling air along the outer surface of the oven, and can in addition be adapted to force the cooling air through or along an electronics compartment in the oven.

Abstract: Cooking, smoking and aromatization device which consists of a casing or container (1) comprising a plurality of sealed compartments (2, 3, 4, 5) communicating with the main cooking chamber (6) by means of a plurality of channels or ducts (7) which are controlled by a plurality of valves (8a, 8b, 8c, 8d), there being at least one for each of the sealed compartments (2, 3, 4, 5) so that the contents of each of said sealed compartments are supplied to the central cooking compartment (6) with a constantly controlled flow.

Abstract: A clothes treating apparatus is disclosed. The clothes treating apparatus includes a cabinet defining a accommodating space for receiving clothes, an air supplying device for drying air circulating into the accommodating space, and a guide unit for guiding dry air generated by the air supplying device to be uniformly dispersed into the accommodating space.

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: The present invention relates to a device for treating elongate food products in a process space using a conditioned airflow, comprising: a housing bounding the process space, with a feed opening arranged in the housing and a discharge opening arranged in the housing for respectively carrying elongate food products into the process space and discharging thereof from the process space, transport means for displacing the elongate food products through the process space, blowing means for generating an airflow in the process space, and conditioning means for conditioning the airflow.

Abstract: Present embodiments provide an oven. The oven includes a cavity receiving food; a convection assembly provided in plurality, each convection assembly including a heater that heats the food, and a fan blowing air heated by the heater toward the food; and at least one covering member covering at least one of the fans, wherein the fans have respective shafts that are different in height from a bottom surface of the cavity.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the embodiments of the present invention, the cooking efficiency may be further optimized by providing a plenum between each wall of the cooking chamber and the housing of the oven.

Abstract: A hot isostatic pressing device according to the present invention includes an inner casing, an outer casing, and a heating means which are provided inside a high-pressure container.

Abstract: A frying-and-baking oven includes a baking outer pot, a heating cover assembly covering the outer pot, and a frying inner pot disposed between the outer pot and the heat cover assembly. The heating cover assembly includes a cover, an actuator, a hot-air supplying module, and a speed-reducing mechanism. The actuator has a driving shaft. The hot-air supplying module has an air-blowing impeller and a heating element. The driving shaft drives the air-blowing impeller to blow the hot airflow generated by the heating element. The driving shaft also drives a transmission shaft of the speed-reducing mechanism and in turn a stirring member to rotate at a low speed, thereby stirring food materials in the inner pot. With this arrangement, the food materials received in the inner pot can be stirred automatically and cooked sufficiently. Further, the oven can cook the food materials by baking or frying, which increases the functionality and convenience thereof.

Abstract: The present disclosure provides a toy electric oven including an insulated housing containing a heating chamber, a door that latches to prevent access to the heating chamber while hot, a cooling system with a fan, a timer, and a window for viewing the heating chamber when the door is closed, the window remaining at a safe temperature for touching while the toy electric oven is operating. The window may be a double-paned structure wherein the vapor space between the windows is vented using the cooling fan.

Abstract: The present invention relates to an oven comprising a first chamber and a second chamber, which are separated by separation means, conveyor means for guiding products from the inlet through these chambers to the outlet, temperature control means for controlling the temperature in each chamber individually using a fluid, respectively, and means to adjust the flow distribution over the width of the conveyor means depending on at least one process parameter or recipe.

Abstract: Provided is a cooker. A carbon heater used as a convection heater is supported by a heater bracket and heater supporters, and light and heat generated from the carbon heater are transferred to the inside of a cooking chamber through convection, conduction, and radiation.

Abstract: A structure of a dry heating system, and a method for constructing the same are disclosed. An upper board stacked on a heat radiator has a double-layer structure comprising first upper board elements and second upper board elements in order to prevent steps from being formed at seaming portions formed on the upper portion of the dry heating system, thereby maintaining flatness of the upper board, and reducing any bending of the upper board, in which the first upper board elements constitute a lower portion of the double-layer structure, and serve to protect the heat radiator while supporting a weight load, and the second upper board elements constitute an upper portion of the double-layer structure, and serve to maintain the flatness of the upper board by removing the steps, thereby ensuring excellent quality in construction of the dry heating system.

Abstract: A cooking device includes a housing having an opening, an airflow device that draws air into the housing through the opening, a filter that is removably connected to the housing to cover the opening, and a controller that controls an amount of the air drawn into the housing based upon a presence of the filter covering the opening or an absence of the filter covering the opening.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. 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 system for cleaning the interior surface of an oven appliance using heat and steam cycles is provided. More particularly, the present invention uses a heat cycle to break down water insoluble food residues into soluble materials that are then cleaned by a steam cycle. Following the steam cycle, the remaining food residues can be removed from the interior surface of the oven appliance.

Abstract: An infrared convection paint baking oven comprising a tunnel having an entrance and exit, the tunnel having top and side walls equipped with air ducts that communicate with a at least one air pressure blower to form an air plenum in the interior of said tunnel. The oven is equipped with at least one exhaust to re-circulate heated air and vent moisture and volatiles from said tunnel. The exhaust communicates said pressure blower with air make up and an RTO. The re-circulated air flow is divertible from the exhaust to the furnace to control temperature and VOC emissions. Infrared light assemblies are arranged in said tunnel interior on the top and side walls such that air from said plenum is circulated around said light assemblies to form a convection air current. The light assemblies are in close proximity to each other at the entrance and along a distance of said tunnel to form a warm up zone.

Abstract: This invention relates to a device for drying at least one object containing a liquid, in particular a dental restoration object (12). Said device comprises a means for generating thermal energy acting upon the object and sufficient for increasing the temperature of the object to the boiling point. Moreover, the device includes an impingement area for impinging on the object with thermal energy and a control device (24) that is characterized by the fact that a temperature detection element (20) of the device (10) measures the temperature of the object (12), and upon reaching a trigger temperature that is at the boiling temperature, somewhat below or somewhat above thereof, emits a signal to the control device.

Abstract: A container configured to establish an air flow curtain at an open end thereof is provided. The container includes a housing defining an internal volume with opposed five mutually perpendicular walls and an open end allowing access to the internal volume. A heater and a fan are disposed within the housing. An assembly is removably positioned within the internal volume of the housing and configured to be removed from the internal volume in a single motion without any external tools, the assembly comprises five mutually perpendicular walls and an open end allowing access to an internal volume within the assembly. When the assembly is positioned within the housing, a first plenum is defined within a space between the rear wall of the assembly and the rear wall of the housing, and a second plenum in fluid communication with the first plenum is defined within a space between the lower wall of the assembly and the rear wall of the housing.

Abstract: A drawer type cooking device for disconnecting and connecting the linkage between the drawer body and the movement mechanism in response to the user's selection of operation between a manual opening/closing operation and an electric automatic opening/closing operation of the drawer body. Based on the user's input via the operation unit, connection/disconnection of power transmission via a clutch mechanism and driving/stopping of a drive mechanism is automatically controlled. By turning the clutch mechanism off and isolating the drawer body from the motor, the load of manual operation to open/close the drawer body is reduced. Based on the user's operation via the operation unit, the clutch mechanism is set to connected state, and in that state, the drive mechanism is driven so that power is transmitted to the rack of the drawer body, and the drawer body can be automatically opened and closed.

Abstract: A fryer has an oil container, a rotatable cooking basket therein, and a body of oil in the container. The body of oil and a stream of air are heated, and the basket is positioned with the food therein at least partially above the body of oil so the heated air stream can circulate through the basket and air-cook the food. Cyclically the basket is at least partially immersed in the heated oil to also cook the food with the oil.

Abstract: Embodiments of apparatus for thermally conditioning probe cards prior to use in a testing system are provided herein. In some embodiments, a probe card thermal conditioning system may include an enclosure configured to support a probe card and a heat transfer element disposed proximate a bottom of the enclosure for thermally conditioning the probe card prior to installation in a prober. The heat transfer element may be a heating and/or cooling element. A controller may be provided for controlling operation of the heat transfer element, optionally with temperature feedback. Multiple enclosures may be provided for independently conditioning multiple probe cards. The enclosure may be contained in a cart or may be part of shipping container for shipping a probe card. A fan may be provided for circulating air within the enclosure. The fan may facilitate providing a dry purge gas to prevent condensate from forming on the probe card.

Abstract: An oven includes an interior cavity and a convection heating system for developing a flow of heated air within the interior cavity. The convection heating system includes a plurality of fans to provide a plurality of airflows, and a single convection heating element for heating the plurality of airflows. A shroud is arranged in covering relationship over the convection heating system and includes at least one intake aperture, and a plurality of exhaust apertures for discharging air from the plurality of fans back into the interior cavity. A baffle is located within the shroud and generally between adjacent ones of the plurality of fans. The baffle inhibits mixture of the airflows of each of the fans within the shroud. In one example, a first fan provides a first airflow, a second fan providing a second airflow, and the baffle inhibits mixture of the first and second airflows within shroud.

Abstract: An electric cooking range includes an oven having an electric baking element and a back panel positioned behind the oven. A spacer bracket is positioned between the back panel and an electrical terminal block. A bottom panel is positioned below the bracket and spaced apart from a number of mounting feet so as to create a gap between the bottom panel and the mounting feet. The bracket has a passageway positioned over an opening formed in the bottom panel such that when the baking element is energized, air from the gap is drawn into the passageway and advanced upwardly along the passageway.

Abstract: An oven system is disclosed that includes an oven housing. A door is hingedly attached to the housing through a locking assembly designed to lock and seal an opening in the housing. The locking assembly includes floating latch and hinge systems which can be translated into and away from the opening of the housing.