Abstract: An enclosure or display cabinet for displaying heated objects (such as a food display module or container) using heat-sensitive lighting is disclosed herein. The heat-sensitive lighting may be, for example, an LED lighting unit. LED lighting is inefficient and tends to degrade or fail when operating at higher temperatures. However, LED lighting may be preferred as it is typically more energy efficient than other lighting options (such as incandescent bulbs). The lighting unit includes a thermally insulated space, shelf, or gap for housing the lighting and a system for reducing heat generated by the display or the lighting unit.

Abstract: An improved baffle assembly for heat exchanger tubes comprising a shaft and at least one opposing pair of expanding baffles positioned coaxially on the shaft, each expanding baffle comprising a central hub portion and a plurality of extension portions each radiating outward from the hub portion at complementary oblique angles so that the central hub portions of each baffle are spaced apart along the shaft and the distal ends of the extension portions of each baffle are brought into physical contact.

Abstract: An improved baffle assembly for heat exchanger tubes comprising a shaft and at least one opposing pair of expanding baffles positioned coaxially on the shaft, each expanding baffle comprising a central hub portion and a plurality of extension portions each radiating outward from the hub portion at complementary oblique angles so that the central hub portions of each baffle are spaced apart along the shaft and the distal ends of the extension portions of each baffle are brought into physical contact.

Abstract: A recirculating hood for exhausting fumes from a food cooking apparatus features a housing defining an interior chamber within which is positioned a filter system and an ultraviolet lamp. A fan exhausts fumes from the cooking apparatus through an inlet opening into the interior chamber and draws the fumes through the filter system and past the ultra-violet lamp. As a result, the fumes are filtered and irradiated with ultra-violet light before they are returned to the room space that the hood shares with the food cooking apparatus.

Abstract: A mobile table for batter dipping and breading food products such as chicken pieces, shrimp, fish pieces and other food products prior to cooking such as by deep frying. The table includes a batter pan and a breading pan oriented adjacent to each other and supported in a table top. A self-contained refrigeration system is provided in a cabinet underneath the table top to cool the batter pan, the breading pan and to chill water in a refrigerated water reservoir to supply prechilled water to the batter pan. The refrigeration system maintains the batter material in the batter pan and breading material in the breading pan at a temperature to retard or substantially reduce bacteria growth.

Abstract: An existing exhaust hood having a single coarse particulate filter for filtering contamination laden air is replaced by a filtration module preferably having two filters and optionally a third filter. The two preferred filters are a grease baffle filter and an electrostatic air cleaner (EAC). Optionally, a charcoal filter would be a third filter in a series of three filters for removing odors from exhausted air. The preexisting exhaust fan of the hood would be maintained in use and the preexisting duct work to the exterior of a building would also be maintained for exhausting the now filtered air to the exterior of the building. The filtration module would lower the amount of volatile organic compounds to an acceptable level so as to prevent pollution of the exterior environment of a building.

Abstract: Apparatus for cooking food in a convention oven having a conveyor includes a ventless exhaust system in which a fan pulls heated air through a filter system including an aluminum filter, an electrostatic precipitator and a charcoal filter. Cleaned air may be recirculated within the building space in which the oven is located.

Abstract: Apparatus for cooking food includes a ventless exhaust system whereby a fan pulls heated air through a filter system which includes an aluminum grease filter, an electrostatic precipitator, a flame arrester and a charcoal filter. A fire extinguisher is also included. Cleaned air may be recirculated within the building. The apparatus may be operated either as an open-faced, unpressurized fryer or as a pressurized or semi-pressurized fryer.

Abstract: Frying apparatus of the invention includes a vessel for containing deep fat in which the chicken or other foods are cooked, surrounded by an annular heat exchange chamber and a gas-fired burner. The gas-fired burner is positioned at an inlet into a combustion chamber communicating with the heat exchange chamber, and ignited gas-air mixture enters the heat exchange chamber and is directed in a substantially horizontal flow path by turreted, elongated flanges attached to a wall, preferably the inner wall, of the heat exchange chamber. Gases leaving the heat exchange chamber are channeled through an exhaust system in which the air flow is monitored so that if the exhaust pipe is obstructed, the apparatus will shut down instantaneously and will not restart until the obstruction in the exhaust pipe is removed. The apparatus will then reignite automatically. The gas burner has a plurality of spaced apart slits for flame emission separated by tapered grooves.