Abstract: A combination oven that is operable with convection air, impingement air and microwave energy in various combinations thereof. The oven has an oven chamber and a fan box that are located front to back. A fan in the fan box circulates heated air by discharging via openings in a top and a bottom and taking in via an intermediate opening of a baffle plate. Impingement plates are easily installed and removed in the oven chamber to provide impingement air upwardly or downwardly. At least one of the impingement plates is installed and removed by a sliding motion. Microwave energy is provided through the side walls of the oven chamber. Intake ports for cooling air are located in a bevel between the side walls and bottom wall of the oven's outer enclosure so as to allow the oven to be located right next to other structures, such as a wall. An interlock assembly is also provided for the oven door.

Abstract: In one aspect, the present invention provides a consumer appliance that uses RF energy to heat foods stored in a container that is suitable for RF heating.

Abstract: An oven comprises a cooking cavity, a RF generation module, an upper heater module, a lower heater module and a convection heater module. The RF generation module is configured to deliver microwave energy into the cooking cavity. The upper heater module includes at least one of a halogen lamp and a ceramic heater. The lower heater module includes at least one of a halogen lamp and a ceramic heater. The convection heater module includes a sheath heater and a convection fan positioned to direct air over solely the sheath heater into the cooking cavity. The upper heater module and lower heater module are configured to deliver radiant energy into the cooking cavity. The convection heater module is configured to deliver thermal energy into the cooking cavity. A control is operatively connected to the RF generation module, upper heater module, lower heater module and convection heater module for selective control thereof.

Abstract: The invention provides a drawer type microwave oven having a turntable functioning as a uniform heating mechanism with a visual effect, while maintaining the ceiling height of a heating chamber and having improved usability. A turntable drive mechanism 40 utilizing a thin deceleration mechanism and a pivot mechanism is disposed in a space 19 formed between a bottom wall 17 of the drawer body 4 and a bottom wall 12 of the heating chamber 3, and a power transmission mechanism is engaged in a detachable manner in conjunction with the movement of the drawer body 4 together with the door. Thus, a drawer type microwave oven capable of performing uniform heating by pivot rotation while maintaining the ceiling height of the heating chamber is realized.

Abstract: There is provided a highly safe steam oven capable of controlling the amount of steam generated appropriately. Water dripped from a water feeder to the inside of a cooking chamber is converted into steam by a heater in the cooking chamber. The thus generated steam in the cooking chamber is discharged through a steam channel which keeps the inside of the cooking chamber connected to the outside of the steam oven. The temperature of steam passing through the steam channel is measured by a steam temperature measuring device. The amount of water fed from the water feeder is controlled in response to the measured temperature.

Abstract: A microwave range having a hood for removing contaminated air includes a chamber having an inner cavity configured to receive items to be heated; an electric component room containing electric components, the electric component room being located above an upper wall of the chamber; and an outer case defining at least one passage between the chamber and the outer case through which contaminated air is received and discharged, and through which air for cooling the electric components flows.

Abstract: An electric oven includes a cooking cavity surrounded by an inner case and being openable by a door; a first heater for heating the cooking cavity; at least one supplemental heater for heating the cooking cavity; and a controller operating the first heater to generate heat when starting cooking and selectively operating the at least one supplemental heater during cooking.

Abstract: The invention relates to a microwave heater comprising a plurality of microwave generators each emitting microwaves at a frequency in a range of frequencies ranging from 300 MHz to 5.8 GHz which couple into objects to be heated. At least one of the microwave generators emits the microwaves at a first frequency of an upper part of the range of frequencies, the microwaves of the first frequency displaying a first of depth of penetration into the objects to be heated; and at least one other of the microwave generators emits the microwaves at a second frequency of a lower part of the range of frequencies, the microwaves of the second frequency displaying a second depth of penetration into the objects to be heated, the first penetration depth being substantially smaller than the second penetration depth.

Abstract: An electric oven with a hood is provided. An opening/closing member selectively opens and closes a hood exhaust passage to physically open or close a hood exhaust port. Thus, contaminated air detrimental to a hood fan can be prevented from being suctioned. Accordingly, a reduction in the suctioning force of the hood fan and contamination thereof can be prevented.

Abstract: A method and system for drying a honeycomb structure having an original liquid vehicle content includes exposing the honeycomb structure to a first electromagnetic radiation source until the liquid vehicle content is between about 20% and about 60% of the original liquid vehicle content, exposing the honeycomb structure to a second electromagnetic radiation source different from the first electromagnetic radiation source until the liquid vehicle content is between about 0% and about 30% of the original liquid vehicle content, and exposing the honeycomb structure to convection heating until the liquid vehicle content is between about 0% and about 30% of the original liquid vehicle content.

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. With the optimized cooking efficiency provided by the present invention, the high speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts and a current less than 30 amperes, preferably approximately 13.

Abstract: The invention relates to an apparatus and method for heating containers and in particular preforms. The apparatus comprising a microwave heating device which has a microwave generator and a microwave conductor, and a transport device which transports the containers. The apparatus can further comprise a further heating device which heats the containers, wherein the further heating device is a pre-heating unit which is arranged upstream of the microwave heating device in the transport direction of the containers.

Abstract: According to one aspect of the invention it is possible to rapidly heat a soldering item by reducing an initially larger volume flow at a constant or increasing temperature, effectively preventing small components from overheating. By using the volume flow of a convection heater to control effective heat transmission occurring on said soldering item, it is also possible to adapt the soldering process in an extremely flexible manner to special process requirements by virtue of the fact that adjustment of a modified volume flow can be controlled in a very quick and precise manner.

Abstract: An electric oven includes a housing having a cooking chamber for cooking food and a component chamber containing components for operating the electric oven. A door is provided on a front of the housing for selectively opening and closing the cooking chamber. A suction duct introduces external air from outside of the housing into the component chamber, and an exhaust duct with a sloped portion discharges air from the component chamber to outside of the housing.

Abstract: A cooking device for performing cooking using a microwave and steam, in which a door of a heating chamber includes, as constituting components, an inner frame, a choke cover, and a gasket. The inner frame is made of metal and has at its periphery a choke structure constructed from a large number of comb teeth. The gasket is installed in the door with a base section of the gasket held between the inner frame and the choke cover. A lip section of the gasket has a bag-like cross-section whose side that faces the inside of the heating chamber is an entrance. The forward end of the lip section is bent to the door side. The comb teeth, except those positioned at the corners of the door, are bent at a larger angle than in a case in which the gasket is not installed.

Abstract: An improved oven for use in a residence is described. The oven includes a cooking chamber, a programmable controller for executing program instructions, memory media for recording executable program instructions, and at least one controllable cooking system under control of the programmable controller, which provides a data-processing-controlled high speed cooking process which may be applied to food placed in the oven chamber. A plurality of cooking programs are recorded in the memory media of the oven. These define a plurality of high speed cooking routines available for use with the oven. A gateway server is communicatively coupled to the programmable controller. It manages the communication of digital content which is at least in-part related to operation and utilization of the improved oven. A broadband communication channel extends from a source of digital content, which is external to the residence, to the residence.

Abstract: A combination cooking appliance controls a radiant heating element provided in an oven cavity, both a blower and a convection heating element provided in an air plenum, and microwave energy sources to provide for numerous potential operating modes. The present invention is particularly concerned with the manner in which the various cooking components are configured and flexibly controlled to provide for short cook cycles in a variety of operational modes.

Abstract: A speed cooking oven (1) has a cooking cavity (2), and a microwave waveguide (20a) with slotted antenna (70) which efficiently emits electromagnetic energy (51a) to assist with the speed cooking of food product (10).

Abstract: A microwave range having a hood for removing contaminated air includes a chamber and first and second vent fan assemblies respectively positioned at opposite lateral sides of the chamber. The first and second vent fan assemblies draw contaminated air in through an air inlet located on a bottom surface of the microwave range below the chamber, and exhaust the air drawn in through the air inlet.

Abstract: A microwave range includes a primary air inlet through which contaminated air is drawn in and an auxiliary air inlet through which contaminated air is drawn in. A primary vent fan assembly draws in and exhausts contaminated air drawn in through the primary air inlet, and an auxiliary vent fan assembly draws in and exhausts contaminated air drawn in through the auxiliary air inlet.

Abstract: A modular microwave oven and ventilation hood combination system, includes a core module, having a core module housing, and a microwave cooking chamber, fitted in the core module housing. The system further includes an intake module, having an intake module housing connected to a lower side of the core module housing, and an air inlet for drawing air from an area above a range.

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 present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: In a system for thermally processing materials, at least one slot eductor is disposed in a wall or roof surface of the furnace chamber to provide circulation of gas within the furnace chamber.

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

Abstract: A cooking apparatus which uses microwaves is provided such that the inside of the cooking apparatus may be formed more compactly than a conventional cooking apparatus. That is, the number of parts and the assembling process may be reduced by providing a convector (e.g., provided at a side of the cooking chamber) which circulates the inner air of the cooking chamber, and a microwave supplier provided at the convector to supply the microwaves into the cooking chamber through the convector.

Abstract: An air flow system in oven is provided. The structure includes: a cavity for housing food; a ventilation fan provided at an electronic equipment chamber outside of the cavity; a first intake port provided at a front and upper surface of the microwave oven; a lower barrier for partitioning a lower space of the cavity; an outlet duct provided at one side of the lower barrier, for allowing a flow of hot air using the ventilation fan; an outlet space provided at the other side of the lower barrier, for exhausting an internal air of the cavity; a plurality of front outlet ports provided at a front and lower surface of the microwave oven, for exhausting hot air of the outlet duct and the outlet space; and a communication port provided at one side of the lower barrier, for communicating the outlet duct with the outlet space.

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 wall-mounted microwave oven including a cooking chamber, a heater casing, a heater installed in the heater case, a blowing fan to supply hot air generated in accordance with a heating operation of the heater, first guide members to guide the hot air, supplied by the blowing fan, to be introduced into the cooking chamber, and second guide members to guide the hot air to circulate along the heater. The first and second guide members allow hot air to be rapidly introduced into the cooking chamber while being rapidly heated to a desired high temperature. Also, the hot air can effectively circulate in the cooking chamber. Accordingly, it is possible to reduce a cooking time and enhance cooking efficiency.

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 microwave oven including a component chamber penetrating part fluidly communicating with a component chamber, a cooking chamber penetrating part fluidly communicating with a cooking chamber, a discharging part discharging air within the cooking chamber through the cooking chamber penetrating part, and a fan assembly, including an inhaling fan ventilating the air into the component chamber penetrating part so as to cool the component chamber, a discharging fan ventilating the air within the cooking chamber into the discharging part through the cooking chamber penetrating part, and a fan motor provided between and driving the inhaling fan and the discharging fan. A detachment preventing part is provided on an inhaling fan cover and/or a discharging fan cover to prevent either of these covers from being detached from the fan assembly.

Abstract: A cooking device, wherein, when a roast chicken is selected from a menu displayed on an operating part (81), a centrifugal fan (51) is controlled so as to be rotated in forward direction at a high speed to blow out hot air with a speed of 65 km/h or faster from upper blowout ports (71) and hot air with a speed of 30 km/h or slower from side blowout ports (72) whereby a roast chicken in a heating chamber (3) can be cooked at the high speed and, when a sponge cake is selected from the menu, the centrifugal fan (51) is controlled so as to be rotated in reverse direction at a low speed to blow out hot air with a speed of 30 km/h or slower from the upper blowout ports (71) and hot air with a speed of 40 km/h or slower from the side blowout ports (72) whereby a sponge cake in the heating chamber (3) can be cooked light and fluffy.

Abstract: Microwave oven including a base plate (100), a front plate (110) and a rear plate (130) vertically mounted at front and rear edges of the base plate (100), an inner case (200) between the front plate (110) and the rear plate (130) having a curved rear part to form a cooking chamber (200a) therein, an outfit chamber (400) at one side of the inner case (200) having various components such as a magnetron (410) and fan (430) mounted therein, and a convection part (300)mounted in rear of the inner case (200) for providing heat to the cooking chamber (200a), thereby providing a microwave oven which has a good performance even with a small size.

Abstract: A microwave oven having a cooking chamber, at least one heat outlet provided in a sidewall of the cooking chamber, at least one heat inlet provided in the center of the sidewall of the cooking chamber, and a convection assembly. The convection assembly is disposed on an external side of the sidewall of the cooking chamber, and includes a fan, a heating element, and at least one guide bracket which guides heat from the heating element through the at least one heat outlet and into the cooking chamber. According to this configuration, a microwave oven heats food more evenly and efficiently.

Abstract: A cooking appliance includes a heating system capable of combining radiant, convection, microwave and conduction heating techniques to perform a cooking operation. The cooking appliance includes a cooking chamber and a bifurcated air plenum having an angled divider that defines a tapered air delivery portion and a tapered exhaust portion. The tapered air delivery portion actually guides a convective air flow through an air emitter plate positioned at a top of the cooking chamber. The air emitter plate includes a recessed, serpentine-like channel having a plurality of openings that lead to the air delivery portion. A radiant heating element is nested within the recessed channel. The cooking appliance further includes a convection fan, as well as a magnetron having a rotatable antenna positioned below the cooking chamber and a conductive plate upon which food to be cooked is supported.

Abstract: The present invention provides a system and method for binder removal and sintering of materials such as ceramic materials and products, LTCC intervals, solid oxide fuel cells and powder metals. A combination of microwave and convection/radiation heating is employed for binder removal and sintering. Preferably, the microwave heating is accomplished using a variable or multi-frequency microwave source. A gas atmosphere is provided in the furnace chamber by one or more eductors which produces a high volume gas circulation in the furnace chamber to achieve a highly uniform gas environment and temperature. The process in accordance with the invention controls the heating cycle, the heat sources and thermal profile depending upon the composition of the particular material being processed. The thermal processing can be accomplished in a batch furnace in which a product is loaded for processing and unloaded after processing.

Abstract: A filter system for a wall mounted type microwave oven, which has an external enclosure surrounding an oven cavity. The external enclosure includes a bottom closure wall having a suction opening. The external enclosure also includes a top vent opening. An air exhaust path is formed between the external enclosure and the oven cavity wherein air drawn into the suction opening passes through the air exhaust path and is exhausted through the top vent opening. A first filter is provided on the suction side of the air exhaust path and a second filter may be provided on the exhaust side of the air exhaust path. In particular, the first filter may be provided adjacent the suction opening and a second filter may be provided adjacent the top vent opening, such that the first filter is provided at the inlet of the air exhaust path and the second filter is provided at the outlet of the air exhaust path.

Abstract: An over-the-range (OTR) microwave oven includes a main body installed above a cooking source of a gas range and has therein a cavity and an electric equipment chamber in which a magnetron is located. An air exhaust path is installed inside the main body and provides a path through which air generated from the cooking source which is introduced through a suction port formed at the bottom of the main body by a suction force of a blower installed at the main body is exhausted to the outside of the main body.

Abstract: The present invention relates to an over-the-range. The over-the-range including: a cavity having an electronic equipment chamber at one side, and within which cooking is performed; a door for opening and closing a cooking chamber within the cavity; a front grill part disposed at the upper side of the cavity and the upper side of the door, for air circulation; and a guide grill part combined to the front grill part such that the guide grill part can be transferred in the front and rear directions in a drawer type to suck and exhaust polluted air at a periphery of the cavity.

Abstract: A bonding method and apparatus for performing same in which a first member (e.g., a silicon chip) is bonded to a second member (e.g., a glass substrate such as a PCB) using a thermosetting resin adhesive. Near infrared rays are directed onto the second member, some of these passing through the second member to also heat the adhesive. A heater is pressed onto the first member and also heats the first member. Selective cooling is also utilized to assure an acceptable temperature gradient between both members and thereby prevent distortion of same which could harm the resulting structure.

Abstract: A wall mounted type microwave oven including an improved exhaust and cooling unit to allow a direction of an outlet of an exhaust fan casing or a cooling fan casing to change while retaining or reducing an original size thereof. The exhaust and cooling unit includes an exhaust fan and a cooling fan, a driving motor to rotate the fans, the casings to house the respective fans, axes of the casings being eccentric to axes of the respective fans, and first and second brackets to hold the casings fixed to the respective fans, the axes of the brackets substantially coinciding with axes of the respective fans. A length between the axis of the cooling fan and a maximum radius region of the cooling fan casing is equal to or smaller than a half of a length of a side of the second bracket.

Abstract: A humidification system and method particularly well adapted for use in commercial aircraft to provide substantially micro-organism free humidified air within a passenger cabin of the aircraft. The system employs a vessel for holding a quantity of water therein. The vessel is disposed within a microwave oven which is used to heat the water within the vessel to the boiling point such that steam is generated therefrom. This steam is directed into an airflow duct and used to humidify an airflow being supplied into a cabin area of the aircraft. The steam is substantially micro-organism free. A controller is used to cycle the filling and draining of the vessel to achieve a desired humidity level for the airflow. Optimally, a vacuum accumulator is employed to assist in rapid draining of the water from the vessel.

Abstract: A heating cooker which evenly heats or cooks food, and is easily cleaned, includes a cabinet to define a cooking cavity therein. The cooking cavity is open at a front thereof. A fan chamber is defined by recessing a rear wall of the cooking cavity at a predetermined area to a predetermined depth. An air circulation fan and a heater are installed in the fan chamber. The air circulation fan circulates air of the cooking cavity. The heater heats the air in the fan chamber. A chamber cover is mounted to the rear wall of the cooking cavity to cover an open front of the fan chamber. The chamber cover has a plurality of air suction ports at a central area thereof, with a plurality of air distribution ports provided along an edge of the chamber cover to guide the air from the fan chamber to the edge of the chamber cover so as to discharge the air to the cooking cavity.

Abstract: An oven, is provided that includes multiple heat transfer means, including convection and microwave heat transfer means. The oven includes a cooking chamber, a blower and at least a shelf disposed within the cooking chamber. The shelf is designed to act as a food support as well as a conduit through which heated air passes into the cooking chamber. The microwave heating means comprises a microwave source and wave guide through which microwaves travel. The wave guide includes a plurality of openings through which microwaves can pass into said cooking chamber. In the preferred embodiment, the openings in the wave guide are positioned to correspond with the predetermined minima or maxima for the microwave wavelength propagating within the wave guide. An electric heating element may also be disposed within the cooking chamber to provide an alternative heating source.

Abstract: The present invention provides a heating apparatus of a microwave oven. The heating apparatus includes: an upper heater installed at an upper portion of a cavity; a lower heater installed at a lower portion of the cavity and allowing an inclination to be selectively formed; a tray placed on the lower heater, for receiving a food thereon; and a motor connected to the lower heater so as to incline the lower heater on which the tray is placed.

Abstract: Disclosed herein is a microwave oven, which is provided with a toasting cavity in addition to a microwave cooking cavity, thus making well-toasted breads. The microwave oven includes a cabinet which is partitioned into a microwave cooking cavity, a toasting cavity, and a machine room. A microwave generating unit is installed in the machine room to irradiate microwaves into the microwave cooking cavity. A heating unit is installed in the toasting cavity to heat the toasting cavity. A ventilating unit functions to ventilate the toasting cavity.

Abstract: A wall mounted type microwave oven having an external enclosure including a bottom closure wall which includes a suction opening and a top vent opening and an oven cavity which is supported within the external enclosure. The oven cavity has a rearwardly stepped portion to maximize the usable space provided within the oven cavity. An air exhaust air path is formed between the external enclosure and the oven cavity and includes a bottom plenum, a pair of rear air channels and an upper plenum. The rearwardly stepped area divides the space between the oven cavity and the external enclosure into the two rear air channels. At least one blower is provided within the external enclosure for drawing air into the bottom plenum through the suction opening and exhausting the air out through a top exhaust opening which forms part of the top vent opening.

Abstract: A microwave oven comprises a magnetron for delivering microwave power to a cavity of the oven, a rotatable phase modular (19) an electrical resistance heating element (12) and a rotatable fan (20) for forcing air over the resistance heating element (12) and though the cavity. The phase modulator (19) and the fan (20) are mounted on a common driveshaft (18). A matchplate (9) is mounted in the cavity.

Abstract: A cooking apparatus and a method of controlling the cooking apparatus allow a temperature distribution of hot air to be uniform in a cooking cavity so that food in the cooking cavity is uniformly cooked, and enables initial heating of the air in the cooking cavity to be rapidly accomplished so that a cooking time is reduced. The cooking apparatus includes a cooking cavity, and first and second convection modules. The cooking cavity cooks food contained therein. The first convection module heats air in the cooking cavity and circulates the heated air. The second convection module is placed to be opposite to the first convection module so as to heat the air and circulate the heated air.

Abstract: The present invention relates to an oven that includes radiant cooking elements, a microwave cooking element, as well as convection cooking heating elements. The cooking elements are controlled to provide reduced cooking time as compared to known radiant ovens, yet a wide variety of foods can be cooked in the oven. The oven is operable in a speedcooking mode wherein both radiant and microwave cooking elements are utilized, a microwave only cooking mode wherein only the magnetron is utilized, and a convection/bake mode wherein radiant and convection cooking elements are utilized.

Abstract: A wall mounted type microwave oven to efficiently cool a driving motor to couple an exhaust fan and a cooling fan includes an oven cabinet having air inlets and an exhaust outlet. the cooling fan and the driving motor are isolated from the exhaust fan communicating with the exhaust outlet, and communicate with the air inlet by a first partition plate of a guide unit. The driving motor is disposed between first and second brackets, which hold the exhaust fan casing and the cooling fan casing and, respectively, have center openings. Air is directed to the driving motor and introduced into the exhaust fan and the cooling fan through gaps while cooling the driving motor.