Abstract: A cooking apparatus and method for use of the same are disclosed that utilize forced convection and radiant heating cooking. In one embodiment, the cooking apparatus includes an oven housing defining a cooking chamber, a circulation chamber, and a catalyst chamber. The catalyst chamber is superposed to the circulation chamber and the circulation chamber is superposed to the cooking chamber. Heating elements are located in at least one of the cooking chamber and the circulation chamber. An airflow circulation loop is located between the cooking chamber and the circulation chamber. An exhaust airflow path is provided from the circulation chamber to the catalyst chamber to an exterior of the oven housing. A fan subassembly is located within the oven housing and the fan subassembly circulates convection air along the airflow circulation loop with a portion of the convection air being diverted into the exhaust airflow path.

Abstract: A cooking apparatus and method for use of the same are disclosed that utilize forced convection and radiant heating cooking. In one embodiment, the cooking apparatus includes an oven housing defining a cooking chamber, a circulation chamber, and a catalyst chamber. The catalyst chamber is superposed to the circulation chamber and the circulation chamber is superposed to the cooking chamber. Heating elements are located in the cooking chamber and the circulation chamber. An airflow circulation loop is located between the cooking chamber and the circulation chamber. An exhaust airflow path is provided from the circulation chamber to the catalyst chamber to an exterior of the oven housing. A fan subassembly is located within the oven housing and the fan subassembly circulates convection air along the airflow circulation loop with a portion of the convection air being diverted into the exhaust airflow path.

Abstract: Cooking apparatus having an enclosed cooking chamber with a radiant heater suspended in the upper portion thereof provides radiant and forced air convection heating to cook food products. The food is contained in a cooking tray which has a screen or perforated bottom to allow grease, oils and crumbs to pass through the cooking tray. A drip tray below the cooking tray catches liquids and/or crumbs which fall through the cooking tray. A shell positioned within the cooking chamber forms air plenums adjacent the sides of the chamber so that air circulating within the chamber is passed through the cooking tray. The food is cooked by a combination of the hot air passing through the product carried on the cooking tray and radiant heat from the radiant heater.

Abstract: A forced convection cooking apparatus having an enclosed cooking chamber within a housing and a resistance heater suspended in the upper portion thereof provides radiant and convection heating to cook food. The food is contained in a cooking tray which has a screen bottom to allow grease, oils and the like to drip through the cooking tray. A drip tray below the cooking tray catches liquids which drip through the cooking tray. A baffle is located in the cooking chamber near the back of the chamber. A fan draws air through a hole in the baffle and forces the air around the curved sides of the baffle toward the front of the cooking chamber.