Abstract: An oven for pizza and other baked goods includes auxiliary heating means positioned in the baking chamber. By designing the auxiliary heater to simulate a burning log viewable through the baking chamber access door, the ambience of a wood burning oven is presented to customers. By control of activation of the auxiliary heater, faster responsiveness and improved control of baking chamber heating is achieved, resulting in improved quality control of baked goods and significantly faster baking times for increased efficiency. By provision of a front central exhaust vent, the need for an oven door is avoided.

Abstract: An enhanced, air-flow convection oven is disclosed, comprising an oven chamber liner circumscribed by a thermally insulated outer oven shell with a heat source in a combustion chamber between the shell and the liner. Hot air flows from the combustion chamber and into a uniquely constructed blower wheel assembly. The blower assembly has a concave central plate configuration which creates a negative pressure behind the blower wheel assembly, inducing a flow of hot air from the back of the blower wheel assembly into the blower wheel assembly as the wheel rotates. This hot air is mixed with air from within the chamber to produce uniform heating throughout the chamber.

Abstract: An enhanced, air-flow convection oven is disclosed, comprising an oven chamber liner circumscribed by a thermally insulated outer oven shell with a heat source in a combustion chamber between the shell and the liner. Hot air flows from the combustion chamber and into a uniquely constructed blower wheel assembly. The blower wheel assembly has a concave central plate configuration which creates a negative pressure behind the blower wheel assembly, inducing a flow of hot air from the back of the blower wheel assembly into the blower wheel assembly as the wheel rotates. This hot air is mixed with air from within the chamber to produce uniform heating throughout the chamber.

Abstract: A conveyor oven for cooking or heating food products and other items which utilizes a (preferably non-metallic) heat sink to absorb energy from an infrared heat source and then re-radiate the heat into the oven. Control over the degree and distribution of heat is exerted by bottom side vent holes and bottom sliding plates which control the size of the vent hole openings and top rotary flaps which deflect heat onto the food products. A method of cooking or heating food products and other items utilizing such a conveyor oven is also provided.