Abstract: An oven appliance for providing convection and microwave heating includes a cabinet having a chamber positioned within the cabinet. The chamber is configured for receipt of food items for cooking and has a plurality of walls including a top wall, a bottom wall, a back wall, and opposing sidewalls defining the chamber. At least one of the plurality of walls defines a plurality of apertures and a first duct in fluid communication with the chamber through the plurality of apertures. The oven appliance also includes at least one convection heating element for heating the chamber. Further, the oven appliance includes a convection fan in fluid communication with the first duct. The convection fan is operable to cause air to flow out of the apertures. Moreover, the oven appliance includes a convection motor having a motor shaft. The convection motor is operably coupled to the convection fan for rotating the convection fan about the motor shaft.

Abstract: The invention provides a nutritional value prediction system. A nutritional value of processed food is predicted based on an identity of food to be processed and processing characteristics of a kitchen appliance used to process the food to be processed. Processing characteristics of the kitchen appliance are determined based on a sensed parameter of a power supply of the kitchen appliance.

Abstract: Systems and methods for user configurable cooking appliances include receiving system resources having associated budgets, facilitating user allocation the system resources to a plurality of heating elements without exceeding the associate budgets, applying the system resources to the heating elements to heat one or more food substances within a cooking chamber, and selectively regulating delivery of the system resources to the heating elements such that no more than the associated budget of each of the system resources is delivered to the heating elements. Computing components can execute a heating algorithm to cook at least one food substance in the cooking chamber, detect a state change of the food substance, and modify the heating algorithm to reconfigure the system resources supplied to the heating elements in response to the state change and in accordance with user configured allocation and associated budgets for the system resources.

Abstract: A cooking apparatus has a cooking chamber, a microwave unit to radiate microwaves to the cooking chamber, a convection unit to supply hot air to the cooking chamber, a grill unit to supply radiant heat to the cooking chamber, an input unit to receive a cooking command and a control unit to perform a cooking corresponding to the received cooking command by performing one of a first heating stage and a second heating stage, and after performing the one of the first heating stage and the second heating stage, performing the other one of the first heating stage and the second heating stage. In the first heating stage, the control unit operates the microwave unit and at least one of the convection unit and the grill unit, and in the second heating stage, the control unit operates the grill unit and the convection unit while not operating the microwave unit.

Abstract: A microwave hood system is provided. The microwave hood system includes a microwave oven enclosure defining a cooking cavity therein. A cooking component is positioned within the cooking cavity and configured to emit microwaves. The heating system defines a heating cavity therein, wherein the heating system is coupled to the microwave oven enclosure. A heating element is positioned in the heating cavity. The heating cavity reaches a temperature in a range from about 40° C. to about 80° C. when the heating element is in use. A broiler element is positioned within the heating cavity. The heating cavity reaches a temperature in a range from about hundred and 150° C. to about 300° C. when the broiler element is in use. A dual hood system is also coupled to the microwave hood system.

Abstract: A compound heating apparatus includes a microwave generating unit and an infrared radiation generator disposed in a casing outwardly of a heating chamber of the casing. A light shield is disposed around the infrared radiation generator, and has a shield opening facing toward the heating chamber. A microwave blocker plate covers the shield opening. An air supply module is connected to the light shield to blow air to the light shield for causing heat radiant energy generated from the infrared radiation generator to pass acceleratedly by forced heat convection through microwave blocking holes of the microwave block plate to the heating chamber.

Abstract: A system for warming up and/or cooking food is provided herein and includes: a frame; operating means for heating an active zone defined within the volume delimited by said frame; an emitter device for irradiating said active zone with incident microwaves; a detector device for detecting corresponding radiations coming from said active zone; a first transmission unit associated with at least said detector device and configured for sending first data, representative of said corresponding radiations, to a processing unit.

Abstract: A microwave oven is provided including a cooking cavity for receiving food to be cooked, at least one microwave source for generating microwave energy inside the cooking cavity, and a supplemental heating system positioned to heat the food. The supplemental heating system includes at least one IR radiation source for generating IR radiation and a metallic mesh screen placed between the at least one IR radiation source and the cooking cavity for spatially distributing the IR radiation to uniformly project into the cooking cavity and minimizing microwave energy field losses. The metallic mesh screen includes a plurality of hexagonal apertures arranged in a honeycomb pattern. The distance between parallel sides of each one of the hexagonal apertures is Ax and the distance between each hexagonal aperture and each adjacent hexagonal aperture is Bx where Ax is less than or equal to about 3 times Bx.

Abstract: An appliance includes a microwave oven and a toaster oven apparatus in combination, the toaster oven being contained entirely within the interior of the microwave oven.

Abstract: A microwave heating apparatus and methods of controlling cooling of a microwave heating apparatus are provided. The microwave heating apparatus typically includes a microwave source for generating microwaves, a cooling unit for cooling the microwave source and a control unit. According to one embodiment, the control unit is configured to determine the efficiency of the microwave source and then to control the cooling based on the determined efficiency. The methods and the microwave heating apparatuses of the present invention are advantageous with respect to energy consumption.

Abstract: The present disclosure generally relates to methods and apparatuses for additive manufacturing using foil-based build materials. Such methods and apparatuses eliminate several drawbacks of conventional powder-based methods, including powder handling, recoater jams, and health risks. In addition, the present disclosure provides methods and apparatuses for compensation of in-process warping of build plates and foil-based build materials.

Abstract: An automated microwave oven configured to autonomously determine a duration of time for heating an object based on a location of the object in a microwave cavity. The heating duration may be a function of cumulative energy estimated to be experienced by the object due to the object location, e.g., radial distance from center, under rotational motion of the rotating tray. A concentric energy visualization is provided on an interior surface of the microwave cavity, representing a function of cumulative energy experienced under rotational motion of a rotating tray about its center-line. The visualization may comprise a plurality of rings concentric about the center-line, each concentric ring representing a constant value of the function of cumulative energy, oscillating in value along the radial length of the rotating tray.

Abstract: Several embodiments include a cooking appliance. The cooking appliance can include one or more heating elements; a cooking chamber; and a camera attached to the interior of the chamber. In some embodiments, the cooking chamber prevents any visible light from escaping the chamber (e.g., the cooking chamber is windowless). In some embodiments, the heating elements are controlled by a computing device in the cooking appliance. In some embodiments, the output of the camera is used to adjust heating pattern of the heating elements.

Abstract: Aspects of the subject disclosure may include, for example, a method including detecting, by a controller coupled to an array of elements, an object having a plurality of portions, and analyzing a selected portion to determine its volume and density, to determine parameters of radio frequency thermal excitation for the selected portion. The method also includes selecting radiation emitters from the array elements according to the parameters; each of the array elements is separately selectable and controllable. The method also includes controlling the radiation emitters according to the parameters to perform the thermal excitation of the selected portion. The controlling includes causing interference of waves emitted from separate radiation emitters. The method also includes forming a three-dimensional thermal image of the selected portion, analyzing the thermal image, adjusting the parameters according to the analyzing, and detecting movement into a space irradiated by the radiation emitters.

Abstract: An oven for heating and frying food, particularly a rapid cook oven, includes walls and an openable oven door delimiting an oven space and heaters to heat food in the oven space. Such heaters including: microwave radiation devices, a frying plate having an undersurface, and heat circulating-air devices comprising a flow duct for removing circulating air from the oven space and leading it back into the oven space after cleaning, and a fan installed in the flow duct for creating a circulating-air flow in the said flow duct. The oven additionally includes structure delimiting a cooker space, thermal insulation between the oven space and the cooker space and a heater comprising a cooker situated in the cooker space.

Abstract: The present invention relates to an oven comprising: a muffle that defines a cooking cavity for containing foods to be cooked, the muffle comprising at least one horizontal floor, heating means adapted to heat air, ventilating means adapted to circulate the air, at least one air distribution element comprising at least one channel adapted to receive the air being circulated and to allow it to flow through, wherein the distribution element further comprises a plurality of inlet openings in fluidic connection with the at least one channel and adapted to supply air into said cooking cavity; the ventilating means comprise at least one fan in fluidic connection with the distribution element, the fan being placed at least partially under the level of the horizontal floor.

Abstract: The present invention relates to a cooling device comprising a body; a thawing body that is disposed in the body, wherein the frozen foods are placed; a heater that heats the thawing compartment and a sensor that provides the measurement of the humidity of the ambient air of the thawing compartment.

Abstract: There is provided a device for curing an alignment film comprising a microwave heating chamber (1) and a microwave heating part (2) located within the microwave heating chamber (1); the microwave heating part (2) is used to perform microwave heating on the substrate (201) having alignment liquid to be cured located within the microwave heating chamber (1), until the alignment liquid to be cured is cured into an alignment film. Also, there is provided a method for curing an alignment film.

Abstract: A cooking device includes a casing, a heating chamber (102) provided in the casing and having an opening on a front side thereof, and a heat shield member (122) for blocking heat that transfers from the heating chamber (102) toward the casing. At least a part of the heat shield member (122) is located in a position that enables the heat shield member (122) to receive water droplets dropping through between the heating chamber (102) and the casing (101). The configuration reduces the possibility that a motor (133) and other components located below the heating chamber (102) fails by becoming wet due to condensate water.

Abstract: A cooking appliance includes a cooking chamber with cooking chamber wall, a microwave heat source configured to heat food, and a support device configured to hold a food-supporting member. The cooking chamber wall includes an opening and a lead-through device, and the lead-through device includes a through-hole configured to receive a fastening element of the support device. A tubular guide portion is formed at the through-hole of the lead-through device, and the tubular guide portion includes a safety portion configured to shield against microwave radiation and such that no part of the fastening element is located within the safety portion when the fastening element is in an installed condition in the lead-through device.

Abstract: A terminal includes a storage in which control method information is stored, the control method information indicating a relationship between each of a plurality of heating methods of an ingredient and each of a plurality of corresponding control methods for reducing heating power of a cooking appliance; and a controller that, in a case where the absence of a user of the cooking appliance from a kitchen is detected for a predetermined period of time during execution of one of the plurality of heating methods, determines a first control method corresponding to the one of the plurality of heating methods based on the control method information stored in the storage and then causes the cooking appliance to execute the first control method. The first control method is a method for reducing the heating power used in the one of the plurality of heating methods.

Abstract: An apparatus for determining the temperature of a substrate, in particular of a semiconductor wafer during a heating thereof by means of a first radiation source is described. Furthermore, an apparatus and a method for thermally treating substrates are described, in which the substrate is heated by means of at least one first radiation source. The apparatus comprises a first grating structure having grating lines, which are opaque with respect to a substantial portion of the radiation of the first radiation source, wherein the grating structure is arranged between the first radiation source and the substrate, and a drive unit for moving the first grating structure.

Abstract: A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object.

Abstract: A furnace system for thermal processing of products and materials is disclosed which is particularly useful in processing touch screens for computer tablets and silicon wafers employed in fabricating solar cells. The system employs a hybrid of microwave and radiant heating of workpieces to provide controlled heating of the workpieces. A plurality of susceptors are disposed a furnace chamber. A plurality of microwave sources are arranged to provide microwave radiation in the chamber to uniformly heat workpieces in the chamber and to provide uniform heating of the susceptors. The susceptors are effective upon microwave heating by the microwave sources to provide uniform radiant heating of the workpieces in the chamber.

Abstract: An apparatus performs a power control method for a portable terminal. The power control method includes measuring humidity around the portable terminal using a humidity sensor, and determining whether a flooding condition occurs based on the measured humidity. The method also includes turning off power of the portable terminal by releasing a connection with a battery that supplies power to the portable terminal when it is determined that the flooding condition occurs.

Abstract: The invention relates to a process for preparing cements used for reparative or reconstructive bone surgery, in particular for fixing prostheses, for bone repair and for vertebroplasty, and obtained from liquid single-phase formulations. It also relates to the cements prepared from these single-phase formulations and to a device for injecting them.

Abstract: An anti-oxidation frying device includes a frying vessel having an electrically conductive body configured to heat cooking oil carried therein by a heating unit. A removable basket, also formed of electrically conductive material, is configured to be carried within the frying vessel to enable the cooking of food in the heated oil. A rectification circuit is coupled to the heating unit, the body of the frying vessel, and the basket. During operation the rectification circuit converts AC power from an external power source into a rippled, rectified AC current signal that is supplied to the heating unit, body of the frying vessel, and the basket, so as to create a reducing environment of available electrons for absorption by the cooking oil and food as it is prepared, thus extending the life of the cooking oil.

Abstract: An apparatus for cooking food products includes: a first heating plate adapted to support the food products; a second heating plate adapted to face the food products during a cooking operation; a first resistive heating element associated with the first heating plate and adapted to provide heat to the food products during the cooking operation; a second resistive heating element associated with the second heating plate and adapted to provide heat to the food products during the cooking operation, and at least one microwave generator element configured to selectively generate microwave radiation for heating the food products during the cooking operation. At least a selected resistive heating element between the first resistive heating element and the second resistive heating element is joined to a first surface of the associated heating plate so that it forms a single piece with the associated heating plate.

Abstract: Disclosed is a cooking apparatus including a cooking chamber to receive materials to be cooked therein, a microwave-heating unit to radiate microwaves to the cooking chamber, a convection-heating unit to supply hot air to the cooking chamber, a grill-heating unit to supply radiant heat to the cooking chamber, a crusty plate configured to be heated by the microwaves, an input unit to receive a user fry-cooking command, and a control unit. When the user fry-cooking command is input, the control unit performs a microwave-heating stage of activating at least one of the convection-heating unit and the grill-heating unit and activating the microwave-heating unit, and performs a slim fry stage of activating the grill-heating unit and the convection-heating unit without activating the microwave-heating unit. Accordingly, the cooking apparatus achieves the fry-cooking process using the microwaves, radiant heat and convection heat without dipping the materials to be cooked in oil.

Abstract: A microwave oven includes a top wall, side walls, and a bottom wall at least partially defining a cavity of the microwave oven, and a table coupled to the bottom wall. The table has a top surface and an opposing bottom surface. The top surface is configured to support an item within the cavity. A light source directs light to the table. The table is configured to diffuse light emitted from the light source into the cavity.

Abstract: An oven appliance with a pair of doors is provided. The doors slide along a track in order to open and close and are coupled with a linkage assembly. The linkage assembly allows movement of one of the doors to be transferred to the other door such that the doors open and close simultaneously. When the doors are open, the doors are stored in pockets defined in the oven appliance.

Abstract: A fermenter, a microwave oven including the fermenter, and a method of controlling the fermenter and microwave oven are provided. The fermenter includes a fermenter casing having one side open and defining a fermenting chamber, a fermenter door that selectively opens or closes the fermenting chamber, a thermoelectric element that applies heat to the fermenting chamber or absorbs heat from the fermenting chamber, and a current switching device that converts current supplied to the thermoelectric element such that the thermoelectric element absorbs or generates heat. The fermenter may be very conveniently employed and a microwave oven with various functions may also be provided.

Abstract: A temperature control device which can control the temperature of an object to be processed even after supply of radio waves or electromagnetic waves from a high-frequency heating apparatus is stopped. The temperature control device includes a temperature sensor detecting the temperature of the object to be processed heated by radio waves generated from the high-frequency heating apparatus, a signal processing circuit comparing the temperature detected by the temperature sensor with a standard temperature, a rechargeable battery charged by electric energy generated by reception of the radio waves by an antenna, a charging circuit controlling charging of the rechargeable battery, and a heater supplied with electric power from the rechargeable battery to heat the object to be processed so that the temperature thereof gets closer to the standard temperature, in accordance with a comparison result by the signal processing circuit.

Abstract: There is provided a high-frequency heating apparatus including a heating chamber that houses an object to be heated, a rotating turntable provided on a bottom surface of the heating chamber, on which the object to be heated is rotatably mounted; a high-frequency heating section (21) that heats the object to be heated which is housed in the heating chamber, a convection heater (27) for heating the heating chamber, a circulating fan (28) for supplying the heating chamber with heat of the convection heater (27) as hot air, and a grill heater (33) for heating the object to be heated, wherein the convection heater (27) and the grill heater (33) are separately disposed on an upper surface of the heating chamber, thereby allowing reduction in size of an external shape of the heating apparatus without sacrificing grill cooking performance and oven cooking performance.

Abstract: Disclosed is a cooking apparatus including a cooking chamber to receive materials to be cooked therein, a microwave-heating unit to radiate microwaves to the cooking chamber, a convection-heating unit to supply hot air to the cooking chamber, a grill-heating unit to supply radiant heat to the cooking chamber, a crusty plate configured to be heated by the microwaves, an input unit to receive a user fry-cooking command, and a control unit. When the user fry-cooking command is input, the control unit performs a microwave-heating stage of activating at least one of the convection-heating unit and the grill-heating unit and activating the microwave-heating unit, and performs a slim fry stage of activating the grill-heating unit and the convection-heating unit without activating the microwave-heating unit. Accordingly, the cooking apparatus achieves the fry-cooking process using the microwaves, radiant heat and convection heat without dipping the materials to be cooked in oil.

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

Abstract: Embodiments of the present invention relate generally to a combined microwave and warmer, provided in a single device. Such devices find particular use on-board passenger transport vehicles, such as aircraft, although they may be useful in any other instance when space and/or weight reduction is at a premium.

Abstract: A cooking apparatus which uses microwaves is provided having a microwave supplier which supplies microwaves into the cooking chamber. More particularly, the microwave supplier may be provided proximate an upper side of the cooking chamber; and a microwave radiator may be provided inside of the cooking chamber to re-radiate the microwaves.

Abstract: An over the range oven includes a main body defining a cooking cavity therein, wherein the cooking cavity includes a front edge surrounding an opening. An RF generation module is coupled to the cooking cavity and is configured to deliver microwave energy into the cooking cavity. At least one radiant heat source is coupled to the cooking cavity and is configured to supply heat energy to the cooking cavity. The oven is configured to operate in a radiant heat mode of operation, a microwave mode of operation, a dual mode of operation, and a self clean mode of operation.

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: Directed energy melter. The melter includes a vessel and structure for introducing waste material into the vessel. Waveguide structure is provided for introducing millimeter wave electromagnetic radiation into the vessel to heat the waste material. A gyrotron is a preferred source for the millimeter wave electromagnetic radiation.

Abstract: The present invention provides apparatus and methods for achieving uniform heating to a substrate during a rapid thermal process. More particularly, the present invention provides apparatus and methods for controlling the temperature of an edge ring supporting a substrate during a rapid thermal process to improve temperature uniformity across the substrate.

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: Methods and apparatus are provided for igniting, modulating, and sustaining a plasma for various plasma processes and treatments. In one embodiment, a plasma is ignited by subjecting a gas in a multi-mode processing cavity to electromagnetic radiation having a frequency between about 1 MHz and about 333 GHz in the presence of a plasma catalyst, which may be passive or active. A passive plasma catalyst may include, for example, any object capable of inducing a plasma by deforming a local electric field. An active plasma catalyst can include any particle or high energy wave packet capable of transferring a sufficient amount of energy to a gaseous atom or molecule to remove at least one electron from the gaseous atom or molecule, in the presence of electromagnetic radiation.

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 microwave filter for use with a microwave brazing system having a brazing chamber, a vacuum line, and a pressure gauge located proximate the vacuum line. The microwave filter comprises a baffle plate configured to be mounted in an opening between the brazing chamber and the pressure gauge, and a plurality of hollow pipes configured to substantially prevent the transmission of microwaves from the brazing chamber to the pressure gauge, and further configured to allow gas to flow between the brazing chamber and the vacuum line.

Abstract: Apparatus for cooking food products on both sides thereof, including a base member (2) associated to a bottom heating surface (3) adapted to support food products to be cooked, an upper member (4) associated to a top heating surface (5) and joined in an articulated manner to the base member (2) so that, when the upper member (4) is displaced towards the base member (2), the top heating surface (5) comes to lie opposite to the bottom heating surface (3) so as to enclose the food products therebetween. The upper member (4) is adapted to close in onto the base member (2) so as to form a cooking cavity (6) containing the heating surfaces (3, 5), wherein the cooking cavity (6) defines a radiation shield capable of retaining the microwaves inside the cooking cavity (6) itself.

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: Apparatus for cooking food products on both sides thereof, comprising a base member associated to a bottom heating surface, a first electric heating element located between the base member and the bottom heating surface, an upper movable member associated to a top heating surface, a second electric heating element located between said upper member and said top heating surface, and one or more microwave generators housed in the base member; when said upper member is lowered, the top heating surface comes to lie opposite to the bottom heating surface so as to form a cooking cavity therebetween. Said first electric heating element is separated from the bottom heating surface by a hollow space and the microwave generator is placed in such position, with the use of appropriate wave-guide means, as to allow the microwaves issuing therefrom to propagate towards said hollow space and, eventually, towards the bottom surface of said bottom heating surface.

Abstract: The measurement of analog coil voltage and coil current during the energizing of the circuit breaker coil that is connected to the output contact of a protective circuit breaker relay in order to detect an incipient failure of the circuit breaker mechanism