Abstract: A combination convection/microwave oven in which a food product is cooked by microwave energy and by a heated airflow provided by a thermal energy source and a blower. The oven is capable of cooking food in a microwave reflective pan. Microwave energy enters the oven below the pan and is guided to a spacing between the pan and oven sides and then reflected by the sides and top of the oven to the food product in the pan. The heated airflow is laminar with an upper layer and a lower layer. The pan is positioned at about the interface of the two layers so that the upper layer is incident on the food product and the lower layer is incident on the bottom of the pan.

Abstract: A microwave heating apparatus including a cavity for heating food, a first antenna, which projects into the cavity and is arranged to pass into or through the food in order to irradiate the food internally, and a second antenna arranged to supply microwave radiation into the cavity in order to irradiate the food externally. The heating apparatus further includes at least one magnetron for supplying microwave energy to the first and second antennae, and control means for allowing a user to independently control the levels of microwave energy irradiated by the first and second antennae.

Abstract: A convection cooking appliance includes an oven cavity surrounded, at least in part, by an air channel assembly. The appliance includes at least first and second heating units arranged in the air channel assembly, as well as an additional heating unit in the oven cavity. A blower assembly is provided to generate a recirculating flow of air through the air channel assembly and the oven cavity. A microwave generator and a catalyst are also arranged in the air channel assembly. A controller, responsive to operator inputs and signals from a temperature sensor extending into the air channel assembly, regulates the activation/deactivation state of each of the components based on a preprogrammed algorithm. One of the heating units in the air channel assembly is constituted by an open coil heating element, defined by a plurality of rows spaced in the direction of air flow downstream of the blower assembly. The arrangement of the coils functions to straighten the air flow for delivery to the oven cavity.

Abstract: The present invention relates to a microwave oven including a cavity having a certain area for cooking comprising a flow path formed between a main body and the cavity so as to be connected from a side of the cavity to the upper surface of the cavity, a heater installed on the side of the flow path corresponding to the outer upper surface of the cavity for emitting heat, a discharge hole installed on the upper surface of the cavity corresponding to the lower portion of the heater for discharging the heat of the heater into the cavity, an inlet installed on the lower portion of the side wall of the cavity for making the air inside of the cavity flow in the flow channel, and a circulating fan installed on a certain portion of the flow channel for circulating the air inside of the cavity flown through the inlet to the heater.

Abstract: The present invention relates to a microwave oven including a cavity having a certain area for cooking, a magnetron installed at the outside of the cavity for generating microwave, a waveguide installed at the side of the magnetron and its end extended inside of the cavity for transmitting the microwave inside of the cavity. The microwave oven comprises a bidirectional flow channel formed inside of the waveguide for transmitting microwave selectively inside of the cavity in accordance with cooking function, a microwave plate combined to inside of the waveguide so as to be rotational for guiding the microwave to selected direction between the two direction of the flow channel, and a plasma lamp installed adjacent to the side of the bidirectional flow channel for generating radiant energy by being heated by the microwave.

Abstract: A convection cooking appliance includes an oven cavity surrounded, at least in part, by an air channel assembly. The appliance includes at least first and second heating units arranged in the air channel assembly, as well as an additional heating unit in the oven cavity. A blower assembly is provided to generate a recirculating flow of air through the air channel assembly and the oven cavity. A microwave generator and a catalyst are also arranged in the air channel assembly. A controller, responsive to operator inputs and signals from a temperature sensor extending into the air channel assembly, regulates the activation/deactivation state of each of the components based on a preprogrammed algorithm. One of the heating units in the air channel assembly is constituted by an open coil heating element, defined by a plurality of rows spaced in the direction of air flow downstream of the blower assembly. The arrangement of the coils functions to straighten the air flow for delivery to the oven cavity.

Abstract: A microwave oven comprises a magnetron; a body casing having a cooking compartment receiving microwaves from the magnetron and a cooling compartment formed adjacent to the cooking compartment; a thermoelement installed between the cooking compartment and the cooling compartment, and having a radiator and a heat absorber; a hot air transmitting unit transmitting hot air generated from the radiator of the thermoelement to the cooking compartment; and a cool air transmitting unit transmitting cool air generated from the heat absorber of the thermoelement to the cooling compartment. With this configuration, the cooking compartment can be used as a warmer. Also, the cooling compartment can be used as a cooler.

Abstract: An oven for cooking a food product, at least partially by hot gas flow and at least partially by microwave energy, includes a housing defining a cooking chamber for receiving a food product for cooking, and a conduit for providing gaseous communication outside of the cooking chamber, between the chamber bottom and the chamber top, the conduit also serving as a hot gas plenum. Preferably the conduit has a free volume of space less than the free volume of space of the cooking chamber, and the oven has custom cooking and/or custom finishing capabilities.

Abstract: A method of firing ceramic materials involving placing the ceramic material in a microwave heating apparatus having a microwave cavity and subjecting the ceramic material to combination of microwave radiation and conventional heat energy according to predetermined time-temperature profile. The time-temperature profile, ranging from room temperature the sintering soak temperature, comprises a series of target heating rate temperature setpoints and a series of corresponding core and surface temperature setpoints with each of the core and surface temperature setpoints being offset from the target heating rate setpoints a predetermined offset temperature. The method involves continuously measuring the ceramic body core temperature, TC, and the surface temperature TS. Controlling of the microwave power involves adjusting the microwave power in response to a difference between core temperature setpoint and a biased core measured temperature.

Abstract: The present invention relates to a convection device of a microwave oven comprises a heater chamber formed on the out-side surface of a cooking chamber, a fan housing installed inside of the heater chamber so as to be rotational within a predetermined rotation range including an inlet hole where the air inside of the heater chamber flows into and a discharging hole for providing the air into the cooking chamber, and a fan installed inner side of the fan housing for generating air flow provided into the cooking chamber through the discharging hole. Accordingly, the present invention can provide the heated-air uniformly to the each portion inside of the cooking chamber.

Abstract: The present invention relates to a convection fan control method of a microwave oven which is capable of changing discharge direction of the air heated by a heater to a heating object by controlling rotation direction of a convection fan in accordance with types of a dish comprising a cooking time setting process for selecting a dish type of a heating object and setting cooking time, a rotation direction setting process for setting rotating direction of a fan motor which is capable of rotating and reverse-rotating, a fan motor operating process for operating the fan motor in accordance with the set rotating direction, a fan operating process for rotating a fan by the operating of the fan motor, and a cooking process for cooking the heating object for the select cooking time by operating of a heater.

Abstract: When a hood fan of a microwave oven installed at a high place operates, the air below the microwave oven is guided to a prescribed direction. Namely, the microwave oven may be used as a ventilation fan. When manner of setting of the hood fan is changed, the direction of an air outlet of the fan can be changed. When the hood fan exhausts air to the room, the number of rotation of the hood fan is made lower than when the air is exhausted outside the room.

Abstract: A wall-mounted microwave oven having a main body forming a cavity into which food to be cooked is put and a casing enclosing the main body is provided. The casing includes a suction port on its bottom, a discharge port on its top, and a hood fan installed adjacent to the discharge port. A fan case in which the hood fan is housed, includes an outlet communicating with the discharge port of the casing and an inlet communicating with the suction port of the casing. An air pipe connected to the suction port of the casing at one end thereof and connected to the inlet of the fan case at the other end thereof guides air from the suction port into the inlet of the fan case.

Abstract: A heating apparatus of the present invention relates to a high speed oven having a turntable mechanism for heating food products by utilizing a combination of jet impingement of heated air (a jet impingement) and microwaves or either of them, the apparatus comprising a safety device and an exhaust device.

Abstract: A microwave oven having a cooking chamber and a fan housing, both of which are isolated by a partition is provided. The microwave oven includes a heater housing depressed from the partition toward the fan housing and having at least one air discharge hole formed thereon. The air discharge hole communicates with the fan housing and a convection heater is housed in the heater housing. A fan is installed in the fan housing blowing air from the fan housing into the cooking chamber through the air discharge hole and the convection heater. With this configuration, loss of heat is reduced, thereby improving the efficiency of cooking and reducing the cost of production.

Abstract: A microwave furnace (10) of the type comprising a microwave source (14), coupled to an enclosure for the confinement of microwaves and for containing an object to be heated (12). An independently controllable alternate heating (20) is disposed in relation to the enclosure (12) to provide at least one of radiant and convective heating within the enclosure. The method comprises the steps of energizing the alternate heater (20) so as to generate heat substantially throughout the heating cycle of the furnace (10) and controlling the quanity of heat generated in the object y one or both of the microwaves and the alternate heater so as to provide a desired thermal profile in the object. A temperature sensor to measure the ambient temperature within the enclosure (12) can be provided and control circuit (54) responsive to the sensed temperature controls the quanity of heat generated in the object by the microwaves and the alternate heat so as to provide a desired thermal profile within the object.

Abstract: In a system for rapid air temperature modification in a recycling oven using hot air impingement for cooking, a fraction of the recycling air may be made to selectively bypass the heat exchanger, thereby to rapidly achieve reduced cook chamber temperatures, as desired by the user. The system includes a shell configured and dimensioned to receive a stream of air through an inlet and to discharge a stream of air through an outlet. The shell is further configured to provide independent first and second paths of travel to guide independent streams of air passing between the inlet and outlet of the shell. The first path houses heating means so that all air passing through this first path will be conditioned (heated) by the heating means. The second path has no heating means and merely permits unimpeded passage of the stream of air through the shell.

Abstract: An oven for cooking a food product, at least partially by hot gas flow and at least partially by microwave energy, includes a housing defining a cooking chamber for receiving a food product for cooking, and a conduit for providing gaseous communication outside of the cooking chamber, between the chamber bottom and the chamber top, the conduit also serving as a hot gas plenum. Preferably the conduit has a free volume of space less than the free volume of space of the cooking chamber, and the oven has custom cooking and/or custom finishing capabilities.

Abstract: A microwave oven has an inner casing for forming a cooking chamber, and an outer casing for enclosing the inner casing. An air duct is formed between the inner casing and the outer casing. A drawing port and an exhaust port are formed respectively on the lower and the upper sides of the outer casing, and the air duct interconnects the ports. A ventilator is installed beside the cooking chamber in the air duct. The ventilator has an axial fan rotating about a vertical axis so as to draw air into the air duct through the suction port and exhaust air in the air duct through the exhaust port. The size of the cooking chamber is not reduced by the ventilator since the ventilator is installed beside the cooking chamber, and the drawing force of gas increases to thereby enhance the ventilation effect since the ventilator is disposed near the drawing port.

Abstract: A cooking oven comprises convection and microwave heat sources (not shown), controls 1 and 3,4 for presetting the temperature and cook time of the oven for a food item to he cooked therein, a further control 5 for selecting a reduced time cooking routine for the oven, and a microprocessor (not shown) responsive to the operation of the further control 5 for controlling the convection heat source and/or the microwave heat source in accordance with a reduced time cooking routine which is determined by the preset temperature and cook time (FIG. 1).

Abstract: This invention relates to a cooling apparatus for a microwave oven using lighting lamps as a heat source other than microwaves. According to this invention, the microwave oven comprises a pair of lighting lamps set on the upside and downside of a cavity and a pair of cooling fans to supply airflow for cooling the lighting lamps. The airflow by the cooling fan goes towards the inner part of the microwave oven from its outer part, thereby primarily cooling the lighting lamps. In addition, part of the airflow cooling the lighting lamps is exhausted from the microwave oven through the inside cavity of the microwave oven inner air of cavity in harmony.

Abstract: Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.

Abstract: A heating apparatus of the present invention relates to a high speed oven having a turntable mechanism for heating food products by utilizing a combination of jet impingement of heated air (a jet impingement) and microwaves or either of them, the apparatus comprising a safety device and an exhaust device.

Abstract: A microwave oven includes a housing forming a cooking chamber and a compartment next to the cooking chamber for containing various electrical components. A power supply cord extends from the compartment through a cord hole in a back side of the housing to supply power to the electrical components. A heater, fan and fan motor are disposed adjacent a rear portion of the cooking chamber for performing a convection cooking operation, whereby a hot zone on the rear side of the housing located directly behind the cooking chamber may be heated to a temperature capable of damaging the cord if coming into contact therewith. An element is screwed to the back side of the housing below the cord hole to contact a portion of the cord located exteriorly of the housing to physically isolate the cord from the hot zone.

Abstract: An over-the-range type oven incorporating a bottom plate having substantially triangular shaped openings, or inlets, is described. In one embodiment, the bottom plate has a first, interior surface and a second, range-facing surface. First and second triangular shaped openings, or inlets, extend through the bottom plate, and each triangular shaped opening has a first leg, a second leg and a third leg. The bottom plate may further include a first air guide positioned adjacent at least one of the first opening legs and extending from the bottom plate first, interior surface for directing air flow through the first opening and into the oven cabinet, and a second air guide positioned adjacent at least one of the second opening legs and extending from the bottom plate first, interior surface for directing air flow through the second opening and into the oven cabinet.

Abstract: A combination microwave and air impingement oven has two magnetrons and an air handling system that includes two or more reciprocating ducts through which air is dispensed into the oven. The rotating ducts are configured to stir microwave energy in the oven to prevent formation of hot spots and to sweep microwave radiation over the surface of the food product. A foraminous partition, configured to encircle a portion of the cooking chamber, has a central portion and extremities mounted to divide the interior of the cabinet into a cooking chamber and an air heating chamber. The partition extends around a major part of the periphery of the cooking chamber such that air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: A microwave oven cooks in a microwave cooking mode using a magnetron, or in an oven cooking mode using a convection heater. A passage is provided for conducting outside air to the cooking chamber, and a fan is disposed in the passage for inducing the outside air flow. During the oven cooking mode, the convection heater is activated and the fan is deactivated, while the temperature in the cooking chamber is less than a reference temperature set by a user. When the temperature in the cooking chamber exceeds the reference temperature, the heater is deactivated, and the fan is activated.

Abstract: The apparatus for preparing a snack food product without the use of cooking oil includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-infra red source and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter jets are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with fast moving hot dry air is provided to reduce the product moisture to a desired final end point.

Abstract: A microwave oven has a cooking chamber in which an electric heater is provided to perform convection cooking as an alternative to high frequency cooking. Heat from the heater is circulated within the cooking chamber by a heat-circulation fan situated behind an apertured back wall of the cooking chamber. A cooking chamber disposed behind the heater houses a motor for driving the heat circulation fan and also for driving a cooling fan disposed in the cooling chamber. The cooling fan draws in cooling air through cool air apertures formed in the rear of the oven. Hot exhaust air from the cooking chamber is discharged through exhaust holes formed in the rear of the oven, next to the cool air apertures. In order to minimize the travel of hot exhaust air from the exhaust holes to the cool air apertures a guide duct mounted on the rear of the oven directs the exhaust air from the exhaust holes upwardly to a discharge outlet at the top of the duct.

Abstract: A method for converting standard conventional oven cook times and temperatures to convection oven cook times and temperatures to operate a thermal convection oven is provided. The method has the steps of providing a thermal convection oven having an oven cavity, a heating element, a control panel for inputting cooking parameters, a converter for converting a standard conventional oven cook time and temperature to a convection oven cook time and temperature, the converter being connected to the input control panel, and having controls connected to the converter and also connected to the heating element for operating the thermal convection oven.

Abstract: A convection microwave oven has a high frequency generator for microwave cooking, and an electric heater for convection cooking. The heater is disposed within a cooking chamber at an upper portion thereof. A channel is disposed outside of the cooking chamber and communicates with the cooking chamber through an air inlet and an air outlet formed in vertically spaced relationship in a rear wall of the cooking chamber. A fan is situated within the channel adjacent the air inlet for drawing air from the cooking chamber via the air inlet, and discharging the air back into the cooking chamber via the air outlet. The air outlet is positioned to direct the discharged air toward the electric heater. The cross-sectional area of the channel can become either larger or smaller from the air inlet to the air outlet.

Abstract: A microwave oven has a food-receiving cavity and a magnetron for delivering microwave power to the cavity. The magnetron is supplied with a high voltage through a transformer, and a variable impedance is connected in series with the primary winding of the transformer. The resistive heating effect produced by primary current is utilized to heat the air in the oven cavity, and the magnitude of the impedance is variable to vary the output of the magnetron.

Abstract: Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.

Abstract: An oven is capable of cooking food in a microwave mode or in a simultaneous microwave/convection mode. During the microwave cooking mode, a first fan blows outside cooling air through an electrical component compartment and then into a cooking chamber via through-holes formed in a partition wall separating the compartment from the cooking chamber. During the simultaneous microwave/convection cooking mode, cooling air is prevented from entering the cooking chamber via the through-holes by an air curtain established across the cooking chamber side of the through-holes. The air curtain is established by a second air circulator which blows heated air into the cooking chamber in a direction toward the through-holes.

Abstract: A method and apparatus for vending a hot food product wherein a sealed container is moved from a protective sleeve and deposited in an oven where heat is transferred to the container for initially melting a protective sealing film and then heating the food product. After the food product has been heated, the container is removed from the oven and reinserted into the protective sleeve prior to dispensing the heated food product.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: A microwave oven includes a cooking chamber, a magnetron for directing microwaves into the chamber, and an electric heater disposed within the cooking chamber. The heater is mounted for rotation about a horizontal axis so as to be moved between horizontal and vertical orientations. A fan disposed outside the cooking chamber blows air through apertures formed in a wall of the cooking chamber to cause heat within the cooking chamber to be circulated. The heater is of inverted U-shape when vertically oriented and is rotated by an electric motor between the vertical and horizontal positions.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: An oven, particularly with an apparatus for pyrolytic self cleaning, includes an oven wall having an exhaust opening formed therein through which exhaust produced during oven operation can flow out to the outside. A throttle automatically adjusts an exhaust flow cross section of the exhaust opening or of a flow conduit adjoining the exhaust opening.

Abstract: A microwave oven cavity 2 is provided by a magnetron(s) with microwave energy for providing heat in the thermal cavity. Hot air is supplied by a heated air supply and director (21,22,24). Cool air, at least a portion of which is able to assist in containing and/or directing at least a portion of said hot air, is also supplied via a sleeve (31) so as to provide localization of at least a portion of said hot air in the thermal cavity, and optionally to prevent or reduce heat reaching at least a portion of the boundary of the thermal cavity.

Abstract: A method and apparatus for vending a hot food product wherein a sealed container is moved from a protective sleeve and deposited in an oven where heat is transferred to the container for initially melting a protective sealing film and then heating the food product. After the food product has been heated, the container is removed from the oven and reinserted into the protective sleeve prior to dispensing the heated food product.

Abstract: A microwave oven has a food-receiving cavity the rear panel of which is apertured to provide a launch area for the entry of microwave power to the cavity from a magnetron. A metal plate is positioned in front of a launch area, a central area of the plate having apertures. A forced hot air system comprising a fan and an electrical resistance heating element are positioned between the launch area and the plate. In use, the plate acts as a baffle plate for the hot air system and also as a mis-match plate for the microwave power, so that the dielectric load of food items placed in the cavity determines the microwave power coupled to the loaded oven from the magnetron.

Abstract: An oven for cooking by hot air impingement includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a volume of air and a conduit for providing gaseous communication therebetween. Associated with the plenum is a thermal energy source for heating gas disposed in the plenum.

Abstract: A complete unit for simultaneous production of warm air and microwave energy is ready for delivery. The device contains three transmitters with wave-guides (8) for microwave energy, power components (9) and a fan (10). The fan blows cooling air past the power components and transmitters. The heated air can be used for removal of the water, that the microwave transmitters vaporize. The device can easily be moved from one cavity to another. With three transmitters connected one on each phase a balanced load of the mains is achieved. An induction motor drives the fan.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: A method and apparatus for vending a hot food product wherein a sealed container is moved from a protective sleeve and deposited in an oven where heat is transferred to the container for initially melting a protective sealing film and then heating the food product. After the food product has been heated, the container is removed from the oven and reinserted into the protective sleeve prior to dispensing the heated food product.