Abstract: An improved air delivery system is provided for an impingement food preparation oven including a plurality of air ducts disposed in a cooking chamber, a plenum connected to the air ducts, and a scoop-type fan disposed in a backwall opening of the plenum to provide a flow of heated air smoothly and uniformly through the plenum into the air ducts. The fan device includes a plurality of tear-drop shaped blades, wherein each blade has a leading edge portion that tapers to a point in the direction of rotation and a trailing row portion at a given pitch angle for forcibly moving the flow of air in an axial direction toward the plenum front wall.

Abstract: A bake time display system for use on a food cooking oven which includes a drive motor and a food conveyor for transporting food through the oven. The bake time display includes a speed transducer which is directly coupled to the oven's motor and conveyor to provide an accurate indication of conveyor speed. A preprogrammed microprocessor computing circuit is connected to receive the signal from the speed transducer and is programmed to compute therefrom the average baking time of an article of food passing through the oven. In one mode of operation, the system displays the average baking time only when the average baking time differs from a preset baking time by a predetermined limit and may be manually conditioned to display average baking time continuously when the baking time is being adjusted.

Abstract: A food preparation oven for baking foods which require less heat energy input into a first surface than into a second surface such as pizzas. A radiant panel is provided which is heated by means of hot air and which is positioned to heat one surface of the food product by radiant heat energy. The second surface of the food product is heated by means of a flow of hot air. The air is heated in a heating chamber and recirculated by means of a fan. The food product is supported on a conveyor belt and travels through the food preparation oven while it is being baked.

Abstract: An improved air delivery system is provided for an impingement food preparation oven including a plurality of air ducts disposed in a cooking chamber, a plenum connected to the air ducts, and a scoop-type fan disposed in a backwall opening of the plenum to provide a flow of heated air smoothly and uniformly through the plenum into the air ducts. The fan device includes a plurality of tear-drop shaped blades, wherein each blade has a leading edge portion that tapers to a point in the direction of rotation and a trailing row portion at a given pitch angle for forcibly moving the flow of air in an axial direction toward the plenum front wall. The plenum front wall has a plurality of openings connected to the duct members, and a centrally disposed conical surface projecting outwardly toward the fan so that the axially directed flow of heated air from the fan is smoothly and uniformly directed by the conical surface the plurality of air ducts so as to provide a uniform cooking temperature in the cooking chamber.

Abstract: A proofing or heating cabinet is provided having an enclosure with an interior and a pair of oppositely disposed side walls forming elongate heat ducts therein; the heat ducts having openings in their mutually facing surfaces. A modular heating assembly is removably disposed in the enclosure and has aligned end openings communicating with the heat ducts. Placed within the modular heating assembly at one end opening thereof is an electric heating element extending substantially thereacross, and at the other end thereof a blower device substantially extending thereacross to maintain generally laminar the airflow through the modular assembly.

Abstract: An oven control box cooling system is provided in a double-stack oven preparation oven arrangement having two vertically aligned food preparation ovens with respective cooking chambers and oven control circuitry. At least the oven control box of the uppermost food preparation oven is provided with a double wall assembly including a mounting wall having the oven control circuitry mounted thereon and an exterior wall spaced apart from and on the opposite side of the mounting wall from the oven control circuitry; the mounting wall and the exterior wall forming therebetween a ventilating compartment having an inlet and an outlet. A ventilating device provides a flow of air through the inlet and ventilating compartment and out the outlet to provide an insulating effect between the oven control circuitry of the uppermost oven and the heat radiating upwardly from the lowermost food preparation oven.

Abstract: A steam heating unit for heating and freshening food products having a food compartment enclosed by a pivoted cover or lid and a heat exchanger assembly for generating and superheating a charge of steam. The heat exchanger assembly comprises a heater plate having an electric resistance heating element therein and a heater plate cover disposed over the heater plate. The heater plate cover includes a plurality of ribs or barriers which form with the heater plate a steam generating chamber and a pair of steam superheating chambers. A charge of water is directed onto the heater plate upper surface, which converts the water to steam that then passes through a pair of throttling passages into the superheating chambers. In the superheating chambers, the steam is dried and superheated and then flows through a plurality of passages into the food compartment where it heats the food contained therein and imparts a limited amount of moisture to freshen it.

Abstract: An oven for preparing food comprising an enclosure having a conveyor received therethrough for conveying food to be prepared through the enclosure. Positioned within the enclosure and about the conveyor portion therein are duct devices for impinging heated air against the food product, a plenum adapted to the duct devices for supplying heated air to the duct devices, and an impeller assembly for recirculating the air within the enclosure for reheating and subsequent passage to the plenum and duct devices. A heating source is provided within a heating chamber on the opposite side of the plenum from the duct devices, and control components are provided for regulating the temperature of the heat source. The impeller assembly and the plenum are unique in that air drawn from the heating chamber by the impeller assembly is axially and radially urged into the plenum for substantially uniform distribution to the duct devices communicating with the plenum.

Abstract: A gas power burner system is provided for a commercial-size food preparation oven and generally comprises a gas power burner connected in series by a gas supply line to a mechanical modulating valve and an electrical on-off valve. The electrical on-off valve initiates or terminates gas flow to the mechanical modulating valve and the gas power burner. A temperature sensing device disposed within the oven and operably connected to the mechanical modulating valve senses temperature fluctuations and causes the mechanical modulating valve to selectively vary the gas flow rate to maintain the desired temperature within the food preparation oven.

Abstract: A one piece heat insulating cover for a closed loop cooking utensil handle is disclosed having a body of resilient rubber-like material with low thermal conductivity with a hand grip portion for substantially surrounding the utensil handle and a protective portion which lies adjacent a portion of the utensil main body between the utensil handle and the main body when the hand grip portion is in position about the utensil handle so that the protective portion provides a barrier to prevent a user's hand from contacting the utensil body when grasping the hand grip portion. The hand grip portion is formed as a generally U-shaped hollow tubular member with the protective portion extending between the ends of the U and with the hollow tubular member being slit along an edge thereof between the ends of the U to facilitate placement and removal of the tubular member about the handle.

Abstract: The invention relates to a cabinet in which food packages, such as prepared school lunch packages, can be heated prior to serving, and maintained at a desired temperature before and during serving. The cabinet comprises an upwardly opening well closed by removable lids, a housing connected to and surrounding the well on the sides and bottom thereof and being spaced from the well so as to form a substantially enclosed air circulation chamber adjacent the sides and bottom, and a plurality of louvers in the side walls defining air inlets and outlets between the well and air chamber. Electrical heating elements are mounted within the air chamber directly below the bottom of the well so that heat generated thereby will radiate upwardly thereby heating the well bottom and, to a lesser extent, the well side walls. A thermally conductive baffle plate is disposed within the air chamber beneath the bottom of the well and functions as a heat sink to disperse and even out the radiant heat.

Abstract: A hand grip adapted to be slipped over the metal handles of cooking utensils such as pots and fry pans, having particular application to commercial grade utensils wherein the handles are metal and customarily not provided with a thermally insulating gripping portion. The hand grip is elongated and made of a resilient silicone rubber material having low thermal conductivity so as to remain cool to the touch even though the metal handle becomes quite hot. Extending nearly completely through the grip is a longitudinal opening having a plurality of axial ribs within the opening, which define axial passageways for the flow of air between the metal handle and grip thereby enhancing the insulating qualities of the grip in some circumstances. If desired, the opening may be flat and unobstructed. The grip has suitable durometer and frictional characteristics to remain in place on the metal handle during use.

Abstract: A tray slide and a support therefor, especially for a serving counter module, in which the tray slide consists of a support bracket arrangement tiltably connected to one side of the module, and which support bracket arrangement is adapted detachably to receive a tray slide member, preferably formed of plastic, from above. The support bracket arrangement can be locked in position in which the tray slide is horizontal for receiving trays of it can be released and tilted downwardly at the side of the module for movement of the counter from place to place and through doorways.

Abstract: A hot well, especially for food, and a method of heating the well in which an electric heating element is supported beneath the bottom of the well while a heat sink in the form of a U-shaped member formed of a highly heat conductive metal, such as aluminum, is fitted over the well from below. The U-shaped member has a bottom part beneath the heating element and side parts which are parallel to and in intimate heat exchange relation with the sides of the well. Energization of the heating element directly heats the bottom of the well, principally by radiation directly from the heater and by radiation reflected from the bottom part of the U-shaped member. The bottom part of the U-shaped member also absorbs heat from the heating element and, by conduction upwardly along the side parts of the U-shaped member, heat is also supplied to the sides of the well.

Abstract: A breath guard canopy for a serving unit of the type in which individuals move trays along one or both sides of the serving unit and receive food stuffs therefrom either by self-service or by being served. A breath guard, or canopy, in the form of at least one sheet of transparent material is supported on the unit in such a position as to be interposed between individuals moving along the unit and food stuffs contained in the unit, thereby protecting the food stuffs from the possibility of contamination. An illumination unit may be incorporated in the canopy to illuminate such foodstuff.