Abstract: A pressure cooking vessel using a cylindrical cooking chamber and rectangular food racks. This combination allows one to enjoy the benefits of using a cylindrical chamber to pressure cook along with the benefits of using rectangular racks to display the food.

Abstract: An oven includes a food chamber with an access door which houses a water evaporator chamber in fluid communication with the food chamber. By sensing the temperature of the water in the evaporator and the dry bulb temperature within the food chamber and by controlling a dry heat source that heats the air and a wet heat source that heats the water, the cook can control both the final food temperature and the degree of browning of the food.

Abstract: A food thermalizer includes a food chamber which is vented to atmosphere. A wet bulb temperature sensor preferably is located adjacent to the vent and uses the condensate in the vent to keep its outer surface wet. By sensing the wet bulb temperature within the food chamber and controlling a wet heat source that heats the water in an evaporator in the food chamber, the vapor surrounding the food can serve as a vapor thermostat to control the final food temperature. The cook also can control the dry bulb temperature relative to the wet bulb temperature by controlling a dry heat source that heats the air, thereby controlling the degree of browning or texturing of the food.

Abstract: An oven includes a front door, a pivotable product support platform, and a back opening. There is a ramp connected to the back of the oven at the back opening, so that, when the platform pivots downwardly to eject product from the oven, the product slides down the platform and onto the ramp. The oven includes a control system, including a timer, which controls a solenoid that causes the platform to drop down when it is time to remove the product from the oven.

Abstract: Thermalizing apparatus for food product which includes a food receiving chamber, a first heat source to heat the chamber, a reservoir to receive water located in communication with the chamber and a second heater located in the water reservoir to establish moisture vapor content in the food chamber.The temperature of the air in the chamber and the temperature of the water in the reservoir are controlled to maintain selected conditions in the chamber by selectively supplying energy to the air heater and to the water heater. A controller is provided to allow selection of conditions appropriate for food in the chamber and maintain the air and water in the reservoir at selected temperatures to maintain the desired characteristics of the food in the chamber.A condenser device is provided to maintain water and heat content in the chamber to prevent excessive moisture in the chamber and to maintain food texture and quality as freshly cooked, heated food is introduced to the chamber.