Abstract: An oven using radiant heat at infrared wavelengths optimized for producing rapid and uniform cooking of a wide variety of foods. The infrared oven toasts, bakes, broils, and re-heats food at a much faster speed while maintaining high quality in taste and appearance of the cooked food. Optimal infrared wavelengths of the radiant heat sources are used for the best balance of cooking performance, while also reducing the time required to cook the food. Typically short to medium wavelength infrared radiant energy will result in good performance for toasting and browning of food. Medium to long wavelength infrared radiant energy is well suited for delivering more deeply penetrating radiant energy into the food. This deep penetration of radiant infrared heat energy results in a more thorough internal cooking of the food than with conventional methods of conduction and convection cooking.

Abstract: A food heating or cooking appliance has at least one electrical heating element within its interior that is adjustable in position so as to be able to be moved close to thin or small food items under the control of a manually actuated control. A separator plate that extends across the interior chamber of the appliance from side to side and from front to back is movable with the heating element to enable adjustment of the volumetric size of the cooking chamber containing the heating element and the food to be heated or cooked. A manual actuator, a knob or lever, for example, moves the heating element and the separator plate through a motion transfer bar that extends across the width of the appliance and is attached to a linkage on each side of the appliance to communicate movement to a pair of movable supports supporting the rod-like heating element at each of its ends and the separator plate at opposite edges.

Abstract: A heating cooker (100) for heating to process an object placed on a mounting base of a heating chamber (51) including at least a single piece of a rod-like heater arranged along a face member forming the heating chamber (51) and a heat shielding member provided along a longitudinal direction of the rod-like heater between the rod-like heater and the face member (53a) on an outer side of the heating chamber (51).

Abstract: A range for heating foods having a body comprising a top surface, a first chamber located within the range, a second chamber located within the range, multiple heating elements arranged on the top surface for cooking food, an upper and lower heating element arranged within the first chamber, a warming element arranged within the second chamber, a control system further having a central processor for controlling the operation of the range, and an operator interface operatively connected to the central processor.

Abstract: The cooking device of the present invention operates in the 100 to 250 volt AC range acting as either, a grill, a smoker, an oven or a rotisserie. The cooking device is compact, being portable or fixed so as to allow the user to maximize limited space such as on a balcony or patio. A digital microprocessor-based temperature controller with LED readout is used for the set temperature and the process temperature. The shell is made of stainless steel which retains maximum heat and has a removable grease tray. The device is approximately 23? wide by 14? high by 21? deep and has stainless steel round rods for the cooking grates and warming rack.

Abstract: A convection oven includes a heat exchanger section and a product receiving section, the product receiving section including a door to provide access thereto. An air flow system includes at least one blower and an air flow path for enabling air to circulate from the heat exchanger section where it is heated, into the product receiving section for transferring heat to food products, and back to the heat exchanger section for further heating. The air flow path includes a passage providing flow communication between the heat exchanger section to the product receiving section, where the passage is located proximate to a wall and configured such that heated air from the heat exchanger section is directed along an internally facing surface of the wall so as to attach to and flow along the internally facing surface of the wall from one side of the product receiving section toward an opposite side of the product receiving section.

Abstract: An apparatus and methods are provided for heating and sensing the temperature of a chemical reaction chamber without direct physical contact between a heating device and the reaction chamber, or between a temperature sensor and the reaction chamber. A plurality of chemical reaction chambers can simultaneously or sequentially be heated independently and monitored separately.

Abstract: A cooking appliance configured with a programmable controller within a heating unit. The programmable controller is configured to control a plurality of functions of the cooking appliance. The controller is located in the base of the appliance and is in communication with a control panel that transmits a plurality of signals to the controller indicative of a user input. The control panel can be arranged nearly flush with an outer surface of the cooking appliance.

Abstract: An injector for equipment for injection moulding of plastic materials comprising at least one first heating resistor and at least one second heating resistor, which are controlled independently of one another and of which one is wound on a first area of the body of the injector extending substantially throughout the axial extension thereof and the other is wound on a second area that extends only along an axial portion of the body of the injector starting from a substantially intermediate area thereof.

Abstract: For use on board a mobile means of transport (eg. aircraft, bus, ship), a heating system and method are described which lead to a reduction of peak demand in the on-board kitchen energy supply system relating to the integrated heating appliances for the warming or heating of food. For this, latent or thermochemical heat storage units are used which are fully integrated into the structural elements of the heating appliance in question and heats the product in such a way that there is sufficient heat output, while at the same time, the absolute temperature is limited by means of an appropriate choice of heat storage material for product enhancement.

Abstract: A baking oven and a method of operating a baking oven, in particular a shop baking oven, having a baking chamber, in which the goods to be baked can be accommodated has at least one heating system (09) for heating air circulating in the baking chamber (03) and has at least two fans (10, 11) for circulating the air in the baling chamber (03). During a baking operation, at least one co-rotating phase (P1, P3) is provided during which the fans (10, 11) are driven to rotate in the same direction. In addition, at least one contra-rotating phase (P2, P4) during which the fans (10, 11) are driven to operate in the opposite direction is also provided during the baking operation.

Abstract: A baking oven is provided with a baking oven housing with a baking chamber. The latter is divided into at least two baking zones each of them being provided with at least one own baking oven supply inlet for the feeding of dough pieces. At least one delivery outlet is used for the delivery of the dough pieces. A first one of the at least two baking zones is configured so that a plurality of dough pieces available and conveyed on the supply side as bulk material is being baked there. A second one of the at least two baking zones is configured so that a plurality of dough pieces which are available and conveyed as individual pieces are being baked there. More-over, baking oven is provided with a circulating air source and a means of conveyance for conveying the dough pieces from the supply inlet through the baking chamber to the delivery outlet. A baking system with such a baking oven is furthermore provided with an upstream means of conveyance for conveying dough pieces to the baking oven.

Abstract: A vertically oriented roller toaster oven with first and second heating zones dispose within its internal portion and positioned between a centrally disposed platen and one or more vertically aligned axially displaced rollers which one motivated via a continuously linked chain in communication with an electric motor. The uppermost roller pairs may be angularly displaced from those immediately below to provide for ease of entrance with respect to a food item to be toasted/cooked. One or more signaling means allows for automatic adjustment of time required for food item to traverse the internal portion of the invention.

Abstract: A bucket including a bottom section and a side wall extending upwardly therefrom to define an interior region. The bottom section has a compartment located therein. The bottom section further includes a door that may be moved between a first position that allows access to the compartment and a second position that closes the compartment.

Abstract: A vertically oriented roller oven have an oven housing forming an oven cavity, one or more food product inlet openings, an internal heating portion distinguishably separated by first and second series of centrally disposed vertically aligned and axially displaced rollers and an exit opening each in communication with the oven cavity. First and second backing plates are respectfully positioned opposite each of said first and second series of centrally disposed vertically aligned and axially displaced rollers to frictionally engage and capture a food product and causing the food product to descendingly traverse the internal portion of the oven cavity between the plurality of vertically aligned and axially displaced rollers and correspondingly positioned first and second backing plates.

Abstract: A merchandiser for elongate loaves of bread includes at least one rack having a rear wall, a front wall spaced apart from the rear wall, a pair of sidewalls disposed between the rear wall and the front wall along opposite sides thereof, and a bottom wall disposed between the rear wall, the sidewalls and the front wall along lower portions thereof. The walls support the bread loaves in a generally vertical, freestanding, side-by-side relationship. At least one heater is disposed along at least one of the rear wall or the front wall of the rack with the heater selectively heating the air disposed therein, such that air heated in the interior of the rack heats the vertically stacked bread loaves.

Abstract: A baking oven including an oven muffle which includes at least one thermal heating element and which can be heated to various operational temperatures, i.e. a standard baking and roasting temperature and a high cleaning temperature (pyrolysis). The baking oven also includes a cooling fan arranged downstream from a ventilation shaft in order to guide heated air which is formed away from the inside of the baking oven to the outside thereof. According to the invention, at least one part of the ventilation shaft can be automatically adjusted according to various characteristics of the fan to form various cross-section flows by operation of a freely pivotable flap, in order to dispense with cumbersome conventional control measures.

Abstract: A non-food warmer apparatus includes an enclosure having sides, a top, and a bottom defining a chamber. A drawer structure has a support member to support objects. The drawer structure is coupled to the enclosure for movement between a retracted position to warm the objects within the chamber and an extended position external to the chamber to permit access to the objects by a user. A heating system heats the chamber and a ventilation system moves air through the chamber. A user interface includes inputs to control a temperature and a humidity within the chamber. A detection system includes sensors to detect a condition within the chamber and provide a signal. An electronic control system is coupled to the enclosure and interfaces with the heating system, the ventilation system, the user interface, and the detection system so the objects in the chamber can be maintained at a desired temperature.

Abstract: An oven for maintaining cooked foods at temperatures suitable for serving the foods or even for cooking foods has a cabinet containing multiple heat sinks of channel-shaped configuration. The ends of the heat sinks open out of the cabinet, so that any heat sink may receive a tray of food from either the front or back of the cabinet. The interior surface of the heat sinks generally conform to the cross-sectional shapes of the trays, so that the heat sinks lie along the bottoms and sides of the trays. The heat sinks have a heating elements extended along their sides and bottoms for elevating the temperature of the heat sinks and directing heat into the trays within the heat sinks. In addition, each heat sink also contains a cover which may close the top of the tray in the heat sink and thereby retard the escape of moisture from the tray or may vent the interior of the tray.

Abstract: An oven with a spaying device for roasting meats is disclosed, comprising: a housing 11; an outer pot 12; an inner pot 10; a cover 4 of oven; electric heating elements 8 surrounding the outer surface of the outer pot 12; heat insulating materials 13 inserted between the housing 11 and the outer pot 12; and a control panel 16. Said oven is characterized in that it is equipped with a spraying device.