Abstract: A method and apparatus for maintaining a food product at or above a desired serving temperature wherein a volume of dehumidifier material, such as calcium sulfate, is heated to a temperature greater than the predetermined serving temperature of the food product and positioned in heat exchange relation with the food product, such that heat is transferred from the heated dehumidifier material to the food product and moisture is transferred from the food product to the dehumidifier material.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in a cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: The invention is an apparatus and method for measuring the heat transfer and the rate of heat transfer in thermal exchange processes such as food processing, thermosetting of plastics, and freezing processes. The apparatus comprises a target module and a data recording module. The target module comprises a target having a known mass and known thermal characteristics. The black body edge effects of the target are minimized by an edge shield positioned adjacent to the target. The edge shield is physically separated from the target so that conductive heat transfer between the two elements is minimized. The edge shield supports the target such that at least one surface of the target is exposed to the surrounding environment. A temperature sensor measures the change in temperature of the target. The data recording module may be insulated so that the calorimetric data may be recorded in extreme temperature environments.

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: A carrier for a partially baked dough product having a bottom crust and a moist topping including a vented container for the partially baked dough product and a heater being adapted to initially heat the bottom of the partially baked dough product to a temperature greater than 250.degree. F. to finish baking the crust of the dough product, and to maintain the temperature of the crust greater than the temparature of the moist topping. The vented container is formed to exhaust moist air from the interior of the container while maintaining the temperature of air adjacent the moist topping on the dough product above the dewpoint of air in the container to prevent condensation of moisture and to draw air from outside the container to expel moisture from adjacent the bottom crust.