Abstract: An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.

Abstract: A lubrication system for furnishing an atomized lubricant from a liquid supply into a working air line delivering compressed air to a pneumatic tool includes a liquid reservoir subjected to the combined air line dynamic and static pressures and having an atomizing delivery nozzle projecting in the direction of air flow with a bore sufficient to permit the lubricant to weep there along and to be initially atomized therein before discharge as an aerosol in the working air stream.

Abstract: A fryer for food products such as battered and breaded pieces of meat has a main conveyor with forward and return belt paths inside the fryer pan, the belt return dragging the pan bottom sweeping fines to one end for removal. A submerger conveyor prevents products from floating in the cooking oil which enters the fryer from above through oil inlet weirs. A plurality of weirs supply curtains of hot cooking oil in non-turbulent flow onto the food product covering the product as the product is conveyed on the main conveyor. The cooking oil is returned along defined lanes in the pan for reheating outside of the fryer. The food products are removed from the fryer in a cooked condition with the bread coatings intact.