Abstract: A convection oven has a chamber receptive of a rack across which heated air is circulated. At the downstream side of the air path through the chamber there is a steam generator having a heat accumulator comprising blocks of high thermal conductivity carried on a series of carriers arranged in a parallel superposed vertical stack. At the outset of a baking cycle, water is caused to flow downwardly within the vertical stack against the blocks to generate steam and water vapor which is circulated across the unheated product being baked to control the browning and crispiness of its outer surface.

Abstract: Food products are baked in a forced-convection oven having a baking chamber into and out of which a rack carrying the food products on superposed trays may be rolled. Air is circulated horizontally through the baking chamber by a pair of vertically disposed cross-flow fans. The circulating air enters the baking chamber through alternate ones of two opposed side walls, and the major portion of it leaves the baking chamber through the other one of these side walls while a minor portion leaves the baking chamber through a back wall.

Abstract: In a rack oven for heating food products a rotatable rack suspension frame is mounted at the top of the oven chamber. The frame and the door of the oven chamber are vertically displaceable and mechanically connected with each other such that the opening of the door causes the frame to be lowered to place the rack on the floor and the door to be lifted, the lifting being aided by the weight of the rack, while closing of the door causes the door to be lowered and the frame to be lifted to lift the rack from the floor, this lifting being aided by the weight of the door. Swingable wings of the frame are aided by the weight of the rack to ensure a firm holding of the suspended rack in a centered position.