Abstract: A versatile conveyor oven effective to product a variety of different cooking conditions therein is described. The oven includes an elongated cabinet defining a cooking chamber having an inlet port and an outlet port with a conveyor extending through the oven from the inlet to the outlet. A plate defines the upper surface of the cooking chamber and the plate has a plurality of arrays of holes each mutually spaced from the adjacent arrays. The lower portion of the cooking chamber is defined by a plurality of discreet nozzles mutually spaced from the inlet to the outlet, each nozzle defining a slot orifice disposed transverse to the path of travel of the conveyor. A heating means is provided and the blower to deliver heated air into a plenum, and from there into an upper air chamber emptying out into the foraminous plate and into a lower chamber which empties out into the discreet nozzles.

Abstract: An improved apparatus and method for heating food products by forced air convection are disclosed. The apparatus comprises a tunnel heater having a tunnel-like cavity through which food products to be heated are conveyed. Air is drawn from within the tunnel cavity by a circulating blower arrangement, with air flow directed against the food products through upper and lower foraminous plates disposed above and below and adjacent to the tunnel cavity. Aerodynamically efficient ducting of the circulating air is provided by scroll-shaped passages positioned in association with the blower arrangement, and venturi-like passages positioned upstream of the foraminous upper and lower plates. A conveyor is provided for automatically advancing food products through the tunnel cavity. Air curtains are provided at either end of conveyor to isolate the cavity so that heating of the food products takes place in an efficient and controlled manner.

Abstract: An improved apparatus and method for heating food products by forced air convection are disclosed. The apparatus comprises a tunnel heater having a tunnel-like cavity through which food products to be heated are conveyed. Air is drawn from within the tunnel cavity by a circulating blower arrangement, with air flow directed against the food products through upper and lower foraminous plates disposed above and below and adjacent to the tunnel cavity. Aerodynamically efficient ducting of the circulating air is provided by scroll-shaped passages positioned in association with the blower arrangement, and venturi-like passages positioned upstream of the foraminous upper and lower plates. A conveyor is provided for automatically advancing food products through the tunnel cavity, with heating of the food products taking place in an efficient and readily controlled manner.