Abstract: A electric oven is provided that includes a body, a cooking chamber located within the body for receiving food, the cooking chamber having an upper surface, a lower surface, and a rear surface joining the upper surface to the lower surface, at least one of a convection heater located at the rear surface of the cooking chamber and a bake heater located at the lower surface of the cooking chamber, and at least two broil heaters located at the upper surface of the cooking chamber, each of the at least two broil heaters being individually operable. Methods for preheating the electric oven are also provided.

Abstract: An electric oven having a convection heater and a convection cover. The convection cover including a main outlet located at or near the periphery of the convection cover, and a sub-outlet, more centrally located near the convection heater relative to the main outlet. Together, the main outlet and the sub-outlet allow the heated air to be uniformly circulated throughout the cooking chamber and to be evenly transferred to food irrespective of the position of the food in the cooking chamber. Uniform air circulation in the cooking chamber will result in more favorable cooking results.

Abstract: An electric oven is provided. The electric oven includes a chamber, a heater that heats air in the chamber and a flow guide defining a cooking space for food therein. The flow guide uniformly transfers heated air in the chamber to the food in the cooking space. The flow guide includes a body for covering the food and an exhaust for exhausting air that flows into the body.

Abstract: An electronically controlled warmer drawer includes an enclosure having sides and a top and a bottom defining a chamber. A movable holder is coupled to the enclosure for movement between a retracted position to support objects within the chamber and an extended position external to the chamber to permit access to the objects by a user. A heating system operates to heat the chamber and a ventilation system operates to move air through the chamber. A user interface with multiple inputs controls a temperature within the chamber. A detection system detects a condition within the chamber and provide a signal representative of the condition. A display device displays information for perception by a user, and an electronic control system interfaces with the heating system and the ventilation system and the user interface and the detection system and the display device so the objects can be maintained at a desired temperature.

Abstract: A rotisserie oven is provided having a radiating heating system in combination with a convection heating system to prepare raw meat and poultry food product inside of a cooking chamber. A spit assembly carries the food product, and includes components that are detachable to assist in cleaning. The oven further includes a steam cleaning assembly that is integrated with the convection heating system that assists in grease removal from the components inside the cooking chamber. A humidity removal system regulates the moisture level inside of the cooking chamber during food preparation.

Abstract: A cooking apparatus and a method selectably cook food using one or more of a plurality of cooking spaces formed by a divider while using a same heat source and control different temperatures of the cooking spaces formed by the divider. An embodiment of the cooking apparatus includes a cooking chamber, a divider to divide the cooking chamber into cooking spaces, a heated air supply unit including a fan cover having upper and lower ventilation holes, a detection unit including temperature sensors to detect the interior temperatures of the cooking spaces, an airflow adjusting unit to adjust an amount of heated air supplied, and a control unit to control the amount of heated air, based on an interior temperature of the cooking space, to adjust a temperature to a target temperature set by a user.

Abstract: The invention relates to a method and apparatus for controlling a treatment process in safety glass production by means of information representing a load of glass panels. Flat glass panels are conveyed through a heating lehr (2) and a quenching section (22). The treatment process is preceded by using a line camera (6) for reading the information representing a load of glass. This information is used in controlling the treatment process. The load-representing information is supplemented by automated detection of a glass panel's coating or the absence of coating. A glass panel's thickness is also measured. This information about coating and thickness is used in quenching for automated regulation of a quenching time and a blast pressure. Such information is also particularly useful for the automated control of convection heating (3c) included in the heating device.

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 cooking appliance includes a main cavity and a ventilation system. A cavity vent extends between the cooking appliance and the ventilation system such that the ventilation system is in fluid communication with the main cavity to expel an exhaust of gases. A chimney is connected above the cavity vent and includes venturi zone therein, wherein the cavity vent is coupled to the chimney at the venturi zone.

Abstract: An airflow control system for an oven having an oven cavity and a fan having a first operating mode for generating a first flow of air and a second operating mode for generating a second flow of air is provided. A baffle is included adjacent the fan to direct the first flow of air to a first region of the cavity in the first operating mode and to direct the second flow of air to a second region of the cavity in the second operating mode. A method of controlling airflow in an oven having an oven cavity is also detailed. The method can include different modes of operation, with different clockwise and counterclockwise rotational times for the fan, with different heating elements energized, or a combination of both, depending upon the food to be cooked in the oven.

Abstract: Disclosed herein is a cooking apparatus that is capable of partially heating a cooking chamber depending upon an amount of food to be cooked through a relatively simple mechanical structure without using an additional control unit. The cooking apparatus includes a cooking chamber, a hot air supply unit to supply hot air into the cooking chamber, and a divider to divide the cooking chamber. The hot air supply unit includes a heater, a blowing fan to supply air heated by the heater into the cooking chamber, a fan cover having inlet holes and outlet holes, an opening and closing cover to partially open and close the inlet holes and the outlet holes of the fan cover, and interlocking units operating together with the attachment and detachment of the divider to move the opening and closing cover.

Abstract: A combination cooking oven is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means, deflecting means and a vent assembly wherein speed cooking or slower cooking of food products may be accomplished within the same appliance by movement of a gas baffle.

Abstract: The invention relates to a device for heating food comprising a frame, a pan or basket having an opening into which the food to be heated can be placed, which pan or basket can be coupled to the frame by means of coupling means and in which the frame comprises a heating element and a fan for circulating heated air in the pan or basket, and a drive for rotating the pan or basket about a non-vertical rotation axis during the heating of food in a heating position of the frame. The frame is designed such that the pan or basket can be coupled to the frame while the pan or basket is on a supporting surface with its opening directed upwards. The invention also comprises a method for heating food.

Abstract: In general, this invention involves various improvements relating to food service apparatus, including an energy-compensation feature to compensate for the transfer of heat from one food-holding compartment to another food-holding compartment, and an energy-limit feature for preventing overheating of the apparatus in the event it is incorrectly programmed by an operator, for example.

Abstract: An electric oven includes an oven body, a first convection system having a first convection heater and a first convection fan that are installed in the oven body to operate for a first space in the oven body, and a second convection system having a second convection heater and a second convection fan that are installed in the oven body to operate for a second space in the oven body. Further, the first and second convection fans are driven by a single common driving unit.

Abstract: An oven for cooking food, the oven comprising: an enclosure (2) for receiving the food to be heated and for containing a cooking atmosphere, the enclosure (2) comprising two horizontal walls forming respectively a bottom wall (9) and a top wall (10), interconnected by at least two vertical side walls (7, 8), the enclosure (2) being closed by at least one door (5) that is likewise vertical, and communicating with the outside via an exhaust opening (28) for exhausting gas inside the enclosure (2) and at a pressure above atmospheric pressure; and a heater device (11) for heating the cooking atmosphere.

Abstract: A heating assembly for heating a hot air stream flowing in a flow passage of a tumble dryer. The heating assembly is configured for installation in the flow passage and comprises at least one heating element and at least one temperature sensor. The heating element is arranged such that the hot air stream can flow around it in a passing direction (D). The at least one temperature sensor can detect the temperature of the hot air stream and is arranged such that it projects into a core area of the hot air stream.

Abstract: An convection oven with a removable blower wheel system is provided. The oven includes motor with a corresponding motor shaft, a first hub engageable with the motor shaft, a blower wheel, and a second hub. Each of the first hub, blower wheel, and second hub include corresponding radial apertures formed in consistent positions on each component. A plurality of shafts extend through each of the first and second hubs and the blower wheel to cause the three components to rotate together.

Abstract: A filter apparatus for improving gas temperature stability while maintaining a high impurity removal capacity. The filter apparatus includes a filter for removing impurities from a gas and a temperature adjuster for adjusting the temperature of the gas to a predetermined temperature. The filter apparatus further includes a humidity detector, arranged at the upstream side of the filter, for adjusting the humidity of the gas before the gas passes through the filter.

Abstract: The invention relates to a method and apparatus for monitoring safety glass production or controlling a treatment process, such as a tempering process. Information representing a load of glass panels is used in controlling a treatment process, such as heating of glass panels, or in monitoring production. The information, which includes at least one of the following: shape, size, and position, is read with one or more cameras (6). This is possible as glass is made visible by means of reflected light as high intensity light is applied to the glass surface. The line camera (6) is used for receiving low intensity background light radiation incident through the glass conveying plane, a substantial increase in its intensity, as light is reflected by glass, being deciphered as glass.

Abstract: A baffle that can be used in an oven includes, according to one embodiment, a fan, a catalyst, a heater between the fan and the catalyst, and/or a support structure. The support structure supports the fan, the catalyst, and/or the heater. The fan is arranged to circulate air over the heater and/or the catalyst. The support structure includes, for example, a wing, which, if used, is arranged to deflect circulating air.

Abstract: The invention relates to a device for heating food comprising a frame, a pan or basket having an opening into which the food to be heated can be placed, which pan or basket can be coupled to the frame by means of coupling means and in which the frame comprises a heating element and a fan for circulating heated air in the pan or basket, and a drive for rotating the pan or basket about a non-vertical rotation axis during the heating of food in a heating position of the frame. The frame is designed such that the pan or basket can be coupled to the frame while the pan or basket is on a supporting surface with its opening directed upwards. The invention also comprises a method for heating food.

Abstract: A convection cooking appliance includes a convection fan for establishing a convection airflow which is heated by a heating element including first and second sections that are symmetrically disposed about the convection fan substantially parallel to and downstream of the convection fan. Each of the first and second sections is formed so as to include at least three lobes and four 180° turns, while establishing a thin profile heating element. A convection fan cover extends across the convection fan and includes a main body portion having an outlet portion for directing the convection airflow into a cooking chamber of the appliance. The outlet portion includes an angled louver and a trip edge portion. The angled louver and trip edge portion cooperate to alter a direction of the convection airflow from being substantially parallel to the main body portion to being substantially perpendicular the main body portion.

Abstract: An electronically controlled warmer drawer that supports a plurality of products, e.g., towels, in a drawer that is attached to a housing is disclosed. The housing includes a plurality of flow paths constructed to facilitate the passage of a heated gas flow through the cavity defined by the drawer. The drawer further includes a plurality of brackets constructed to support the articles to be heated along with a user interface, vents, blower fan, electrical heating element and two internal chambers. The system is controlled by way of the user interface on the front of the housing that interacts with an electronic control system to operate the heating element and fan. A sensor sends signals to the electronic control system to regulate the heating element and fan.

Abstract: A heating system for a cooking appliance includes a first upper heating element and a second upper heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. Each of the first upper heating element and the second upper heating element is positioned with respect to an upper portion of the food item. A lower heating element is positioned within the cooking cavity. The lower heating element is positioned with respect to a bottom portion of the food item. A controller is operatively coupled to the lower heating element and the first and second upper heating elements. The controller is configured to asynchronously energize the first upper heating element and the second upper heating element to heat the upper portion of the food item.

Abstract: A cooking device including a cooking cavity, a fan located in the cooking device, the fan being configured to force air into the cooking cavity, and at least one optical heater to supply optical wave energy to heat the forced air provided by the fan.

Abstract: Provided is a cooking appliance, such as a convection cooking appliance. The appliance includes a heating element, an annunciator, and a user interface for receiving a plurality of control settings from a user. The control settings include a time setting. The appliance further includes a controller operatively connected to the user interface for provision of the plurality of control settings to the controller. The controller includes an alarm point determination section for determining an alarm point based on the time setting, an annunciator control section for controlling the annunciator based on the alarm point, wherein the annunciator produces periodic annunciations, and a repeat period determination section for determining a repeat period for the periodic annunciations.

Abstract: A smoking and baking oven has an oven body, a smoking box and a casing; the oven body having a receiving chamber and at least two different heating elements; a first heating element and a second heating element; the second heating element being installed at an outer side or inner side of the receiving chamber; and the second heating element being installed in the receiving chamber; the smoking box being installed on the second heating element; the second heating element will heat woods in the smoking box and thus generate smoke for smoking foods; the casing enclosing the oven body; temperature tolerable cotton being installed between the casing and the oven body. Electric heating is used to bake food and smoking is used to smoke food so that the oven has both the effect of smoking and baking.

Abstract: A heating system for a cooking appliance includes a first upper heating element and a second upper heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. Each of the first upper heating element and the second upper heating element is positioned with respect to an upper portion of the food item. A lower heating element is positioned within the cooking cavity. The lower heating element is positioned with respect to a bottom portion of the food item. A controller is operatively coupled to the lower heating element and the first and second upper heating elements. The controller is configured to asynchronously energize the first upper heating element and the second upper heating element to heat the upper portion of the food item.

Abstract: An oven comprises: a cooking chamber defined by chamber walls; a baffle plate mounted within the cooking chamber for directing the flow of air within the cooking chamber, said baffle plate being provided with at least one aperture; a fan for moving air within the cooking chamber, and for maintaining a flow of air through said aperture; and a catalytic converter located within the cooking chamber, characterized in that the catalytic converter is mounted both on said baffle plate and upstream of said fan.

Abstract: A temperature changing apparatus including a chamber defining a cavity is configured to receive a food product therein. A radially exhausting fan disposed in the cavity circulates air in the cavity over the food product. An air deflector disrupts the air radially exhausted from the fan.

Abstract: A food cooking oven has a front door, a back wall opposite the front door, and two side walls connecting the front door to the back wall. The oven also has a rear divider parallel to and spaced apart from the back wall, the rear divider running between the side walls and having a support bracket at a lower edge. The rear divider has a fan inlet. Side brackets are located along each side wall of the oven, each side bracket spaced evenly from the side wall to allow controlled amounts of air to flow between each side wall and each adjacent bracket. A solid cooking surface is adapted to be supported by the support bracket on the lower edge of the rear divider and the side brackets. A lower heating element is positioned below the solid cooking surface and spaced evenly from the solid cooking surface. A fan is positioned between the rear divider and the back wall, the fan is adapted to draw air through the fan inlet in the rear divider and push the air onto the lower cooking element.

Abstract: A cooking device includes a cabinet, a cavity installed in the cabinet and having a cooking chamber therein, a door installed at the cabinet to open and close the cooking chamber, a ventilation passage formed to allow external air of the cabinet to pass through between the cavity and the cabinet so as to be discharged, a blower installed in the ventilation passage, and a cooking chamber air discharge unit for discharging air from the interior of the cooking chamber through the ventilation passage. Because the heated air inside the cooking chamber can be cooled by air which passes through the ventilation passage and then discharged, when the door is opened, heated air cannot be directly discharged to a user from the cooking chamber.

Abstract: A convection chamber of a cooking device includes a convection fan rotatably installed in a cooking chamber, a convection motor that rotates the convection fan, a convection cover provided in front of the convection fan and having a channel that collects air in the cooking chamber, sucks the air to the convection fan, and discharges the air from the convection fan to the cooking chamber, and a radiating fan provided between the convection fan and the convection motor and rotated by the convection motor.

Abstract: Food heating method and apparatus using containing means, e.g., a pre-formed container 1, such as a relatively flat pouch or envelope comprising at least one panel made of flexible multilayer film with layers 3 and 5 of Perfluoralkoxy (PFA) and Fluorinated Ethylene Propylene (FEP), respectively, on a core layer 3 of Polytetrafluorethylene (PTFE). A sandwich or other foodstuff 23, baked beans or french fries, for example, “chips” or “frites”, can be heated by being inserted in the containing means which is then heated by a radiant heat applying device, such as an electric bread toaster. The containing means can be wholly of the multilayer film. The containing means can be in the form of an open bag, which is reusable, or it can be a closed bag sold with the food therein.

Abstract: An oven for baking a batch of parts has a housing having side walls and a top wall defining a closed container with a closed top end and an open downwardly facing bottom end. Loading/unloading occurs at the bottom end onto a carriage raised to the top end where baking occurs. On each side is provided an array of heating elements below the top. A shield is located in front of the heating array so as to block direct radiation onto the parts to prevent over-heating as the carrying arrangement passes the heating array to be unloaded. The shield generates an upwardly flowing air stream to carry the heat to the top. The heating elements are mounted with their lower end in a connection box with a collar and insulated heat shield above the box to keep the electrical connections cooled.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means and a vent assembly. Hot air is circulated by the blower motor assembly into the oven cavity where the hot air is directed in a maimer wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the rapid cooking of food products.

Abstract: A method and apparatus involve providing a supply of nitrogen gas, heating the supply of nitrogen gas to a temperature, and ejecting the heated nitrogen gas through the exhaust line of the baking chamber on a periodic basis. The temperature is between a temperature of the hot plate and a temperature that is less than a glass transition temperature of a film being treated.

Abstract: An oven with a heat-circulating device includes a housing provided with a chamber for roasting and steaming; a motor fixed on a rear surface of a rear wall of the chamber; a fan; a heater; a separating plate positioned in front of the fan; a steaming device; a tray and a cover. The e annular heater and the fan fixed on an inner surface of the rear wall in front of the motor. The steaming device is composed of a connect tube, a pump motor, an outflow tube and a heating case for heating the water filled in the heating case for producing steam to be blown and circulated by the fan also blowing the hot air to circulate in a balanced condition around the chamber and a food placed to be roasted and steamed synchronously, with the food not losing all water contained.

Abstract: A baking oven and method for controlling the exhaust flow from a cooking chamber of the baking oven. The exhaust flow is discharged from the oven by a fan. The method includes increasing the speed of the fan and measuring the gas concentration of the cooking chamber during a first time interval. The gas concentration is measured using a gas sensor. At the beginning of the first time interval, an initial gas concentration is measured. During the first time interval a fan speed is selected at which the measured gas concentration varies from the initial gas concentration. The speed of the fan is set for a second time interval as a function of the selected fan speed from the first time interval.

Abstract: A convection cooking apparatus includes a cabinet including sides and a bottom, and a lid attached to the cabinet and pivotable between a closed position and an open position. A divider is disposed in the cabinet and divides the cabinet into a heating chamber and a cooking chamber. A cooking grate extends across a width of the cabinet over the heating chamber, the divider, and the cooking chamber. The cabinet also includes an air inlet in the heating chamber and an air outlet in the cooking chamber. The simplified design is less expensive to manufacture, while the construction maintains air-flow characteristics to preserve cooking performance.

Abstract: A method of sealing a generator stator bar and a stator bar end fitting receiving the end including the steps of: brazing the fitting to the end of the stator bar with a braze material; applying a metallic barrier coating material to the end of the stator bar in the fitting; heating the fitting at a temperature at least as hot as a liquidus temperature of the metallic coating material and cooler than a solids temperature of the braze material; coating the end of the stator bar in the fitting with liquid metallic barrier coating material, and solidifying the liquefied metallic coating material to form a metallic barrier coating on the end of the stator bar in the fitting.

Abstract: A combination microwave and impingement heating cooking oven, wherein an upper blowing port blowing hot air in vertical direction and a lateral blowing port for blowing hot air in horizontal direction are provided in a cooking chamber, the upper blowing port is provided in the ceiling wall of the cooking chamber, the lateral blowing port is provided in one of the right and left inside walls thereof, and a suction port is provided in the bottom inside wall thereof in the form of collected perforations, air in the cooking chamber sucked from the suction port is fed to an upper duct and a lateral duct, heated by an upper heater and a lateral heater, respectively, and blown from the upper blowing port and the lateral blowing port, and the distribution of the perforations of the upper blowing port is made such that the distribution of the perforations at a position where the air blows toward air current from the lateral blowing port to a cooked object is made coarser than that at the other positions so that the ai

Abstract: A convection part of an electric oven range is provided. In the convection part, a convection motor is provided, a convection fan is connected with the convection motor, and a fan housing encloses the convection fan and it includes at least one pair of discharge ducts in opposite directions.

Abstract: A housing and a base formed integrally with the housing or attached thereto. An array of louvres is attached to or formed integrally with the housing. An electric motor-driven fan is located within the housing and blows air toward the louvres. An electric heating element is situated within the housing between the fan and the array of louvres. This avoids subjecting the fan to excessive heat of the heating element and reduces turbulence of airflow past the louvres, thereby reducing operational noise levels.

Abstract: A surgical warming system includes at least one and generally two or more compartments, whereby each compartment is separately heatable and controllable over its own range of temperatures. The compartments may be implemented as separate warmer units in stacked relation. Alternatively, the compartments may be constructed into a single cabinet structure. The heat within each compartment is provided by forcing air through a heating chamber and into the compartment whereby the forced air is recycled and mixed with make-up air. Each individually controllable compartment enables an operator to simultaneously maintain the individual compartments of the same warming system at different desired temperatures. In addition, the warming system further includes for each compartment a display and a tray or drawer with individual receptacles and corresponding monitoring assemblies in order to indicate the temperature and residence time of each item heated within that compartment.

Abstract: A heating apparatus for cooking having a steam-generating device, which is easily cleaned and hygienically used and has improved steam-generating effects. The heating apparatus includes a main body having a cooking chamber; a hot air chamber formed in at least one surface of both side and rear surfaces of the cooking chamber for supplying hot air to the cooking chamber; and a steam-generating device installed in the hot air chamber for supplying steam to the cooking chamber.

Abstract: An over (10) for a gas generating system (C) of the type that includes an interior chamber (22), heating elements (12), at least one gas generating module (14) mounted within the interior chamber (22), an air inlet (26) providing an input source of air, and a product gas outlet (16) includes an air amplifier member (20) that is mounted within the interior chamber (22). The air amplified (20) generates an amplification of the air flow characteristics of the input source of air as the input air is introduced into the interior chamber (22) of the oven (10). The amplification promotes the oven air recirculation improving thermal uniformity and air distribution inside the oven (10).

Abstract: A baking oven and a method of operating the baking oven. The baking oven including a thermally insulated muffle, a circulating fan arranged inside of a fan compartment in the muffle, a least one heating device outside of the fan compartment and adjacent the walls of the muffle. The baking oven further including a control device for switching the heating device and circulating fan off and on, in accordance with a pre-determined temperature/time profile during the operation of the baking oven. The operation of the baking oven compensates for the difference in temperature between a temperature sensor adjacent a wall of the baking oven and the center of the muffle.

Abstract: A cooking device having a cooking compartment, which is divided by a partition. The cooking device includes a partitioning member, installed in a cooking chamber, for partitioning the cooking chamber into a first cooking chamber and a second cooking chamber, a heater for heating food placed in the cooking chamber, and a ventilating device for ventilating air in the first cooking chamber and the second cooking chamber, independently.