Abstract: Various present invention devices enable adherence to requirements for medical items. A medical item of the present invention includes a monitoring or data recording device to monitor and/or record medical solution conditions. The device may further include indicators to indicate compliance of the medical solution with prescribed requirements (e.g., manufacturer, medical standard or regulation, etc.). The medical item may alternatively include a barcode or transponder to uniquely identify the medical item to a thermal treatment system measuring and storing conditions in a central database. The present invention further includes various thermal treatment systems that monitor medical items for prescribed requirements and display the monitored parameters to medical personnel. In addition, the present invention may place time stamp information on medical items to enable determination by medical personnel of compliance with prescribed requirements.

Abstract: A grill for use especially in commercial kitchens includes at least one electric heating element and, directly above said heating element, at least one food-product holder these components jointly forming a grill platform and said food-product holder featuring nozzles through which steam and/or hot water and/or seasoning can be sprayed.

Abstract: A combination bread toaster and steamer device includes a pair of vertically oriented bread slots extending into a housing from a top of the housing; means for elevating and lowering bread in the bread slots; a steamer compartment, disposed on the housing, including a heater pan configured to receive water; and at least one heating element associated with the bread slots and the steamer compartment.

Abstract: A method for toasting bread and simultaneously cooking or warming another food with a single device, comprising the steps of: inserting at least one piece of bread into a vertically oriented bread slot of a combination bread toaster and steamer device; placing water into a heater pan of a steamer compartment on the combination bread toaster and steamer device; placing another food into the steamer compartment; and activating at least one heating element associated with the bread slot and the steamer compartment

Abstract: A vehicular mirror system includes an exterior mirror assembly having a reflective element for providing a rearward view to an occupant of a vehicle and a power distributor for distributing power from a single electrical power connector to a plurality of functional elements associated with the reflective element. The power distributor has a plurality of electrical leads corresponding to each functional element of the plurality of functional elements; the plurality of functional elements includes at least two functional elements selected from the group consisting of a dimming device, a heater and a turn signal. The power distributor has at least one power lead for operative connection of the power distributor to an onboard power supply of the vehicle.

Abstract: A sub-cavity with an integral steam heater is provided in a ceiling portion of a heating chamber. A gas in the heating chamber is sucked into a blower through a gas suction opening and sent into an external circulation path. The gas passing through the external circulation path sucks steam from a steam producing device by using steam suction ejector. The gas that took the steam in enters into the sub-cavity, as the gas return opening, from the external circulation path. The steam contained in the gas is heated by the steam heater in the sub-cavity to become an overheated state, spouted out downward from spouting holes in the bottom face of the sub-cavity, and collides with an object to be heated. The external circulation path is constructed from a pipe with a circular cross-section.

Abstract: A combination bread toaster and steamer device and method includes inserting at least one piece of bread into a bread slot of a combination bread toaster and steamer device; placing water into a heater pan of a steamer compartment on the combination bread toaster and steamer device; placing another food into the steamer compartment; activating at least one bread heating element disposed adjacent the bread slot and a steamer heating element disposed adjacent the steamer compartment; and activation of the steamer heating element reducing wattage to the bread heating element that would be used by the bread heating element when operating alone.

Abstract: Disclosed is a baseball and/or softball bat warmer system. Each individual bat heater includes an elongated outer tubular member having a closed bottom surface. An inner tubular member is spaced inwardly from the outer tubular member forming a space therebetween. A radiation type heating element is positioned between the inner and outer members so that it extends around the barrel portion of the bat for even heating thereof. The system also utilizes a heat seal positioned on the upper portion of the outer tubular member to protect the handle and grip portion of the bat from excessive heat.

Abstract: A warming appliance having factory preset temperature modes. The warming appliance comprises an enclosure having a wall. The enclosure defines an interior space having an opening. A drawer is configured to be reciprocally moved within the interior space. The drawer having a wall configured to close the opening. The heating apparatus is configured to change the temperature inside the drawer. The user interface is associated with the drawer and configured to control the heating apparatus. The temperature control apparatus is coupled to the heating apparatus and user interface. The temperature control apparatus is associated with the enclosure, wherein food stuff and objects contained in the drawer are maintained at a predetermined temperature.

Abstract: In accordance with an aspect of the present invention, an image heating apparatus is provided for fusing an unfixed toner image to a substrate including a housing base for supporting a heater, and a thin film or belt extending around the housing base and heater. The heater is held to the housing base by a fastener structure that may include a pair of retainer clips having opposing ends attached to the housing base and having a central portion extending across the heater for retaining the heater in position. The clips may include outwardly extending walls for engaging edges of the belt to maintain the lateral position of the belt.

Abstract: The invention relates to a stove for producing denture and or the parts thereof comprising a combustion chamber and a heating device which is arranged therein and provided with a heating spiral consisting of an appropriate resistance wire and a support for the heating spiral. The aim of said invention is to better use the heating energy and make it possible to easily replace the heating device. For this purpose, the heating spiral is arranged on the external part of the support.

Abstract: An oven for transferring heat to food in trays and a method for using the oven. The oven includes a cabinet with partitions dividing the interior into a plurality of separate, thermally isolated holding compartments each adapted for removably receiving a tray of food. Heat sources above the tray emit radiant heat to warm the food in the trays. A control mechanism controls the duration of the total hold time for the food having a duration of heated holding time during which a respective heat source is activated. The oven also includes a forced air mechanism under the control of the control mechanism for delivering forced air into the compartments. The heat sources are activated and deactivated during successive duty cycles to thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time.

Abstract: In a method for improved fresh air supply in a cooking apparatus, an inner housing is provided to circumscribe a cooking chamber. A fan chamber is separated from the cooking chamber via at least one flow guide element. The fan chamber has a fan with a fan wheel which comprises primary blades on its side facing the first flow guide element and auxiliary blades on its side facing the wall of the inner housing through which the axle of the fan wheel passes to connect with a motor arranged outside of the inner housing. The fan wheel is provided for the circulation of cooking atmosphere and/or suction of fresh air into the inner housing via a fresh air channel, a mouth of which is separated from the axle of the fan wheel and runs into the inner housing through the wall.

Abstract: An oven temperature control system for an oven cell having a top heating element with two separate heating conductors in a top portion of the oven cell, a bottom heating element with two separate heating conductors in a bottom portion of the oven cell, and a convection heating element and fan. A control separately controls the on and off operations of each of the heating elements and the convection fan based on a selected mode of cooking operation and a selected temperature for cooking. A plurality of temperature sensors are positioned at different locations in the oven cell and operatively connected to the control. The control determines the selected temperature for cooking to be maintained in the oven cell by averaging selected temperatures sensed by the plurality of temperature sensors in predetermined proportions based on the selected mode of cooking operation.

Abstract: The present description relates to a food container which comprises at least one opening through which food is moved and a humidity source in fluid contact with an air stream providing humidity to the air stream. The air stream is directed across the opening to form a barrier between the interior of the container and the exterior environment.

Abstract: An improved, modular convection/impingement oven assembly for continuously cooking food. In certain embodiments, the assembly comprises at least one non-recirculating impingement oven unit and at least one additional oven unit, arranged as a series, in any sequence. A first oven has an elongated chamber, a conveyer system, hot-air impingement units, and an exhaust vent at the discharge end. Preferably, it has surface-treatment burners for browning, a brander for grill marks, and/or steam nozzles for introducing heat and moisture. Cooking vapors pass the entire length of the unit. Each subsequent oven may be similar to the first oven (often omitting the surface-treatment burners and brander) with its own vent. Each subsequent oven may cook by flame, air, or steam, in any combination. Each oven unit is independently controllable for cooking parameters and cooking methods. An air gap may be provided between each pair of oven units to decouple airflow between units.

Abstract: A dual function heating and toasting apparatus is provided for radiantly heating or surface toasting bread-type food products. The apparatus includes a housing defining a heating/toasting chamber. A generally vertically oriented, center fixed heating platen is disposed in the chamber. A pair of generally vertically oriented, movable heating platens are disposed on opposite sides of the center fixed platen. A gate is movably mounted on the housing near the bottoms of the platens for movement between a closed position to hold a product between the platens and an open position allowing a finished product to exit the chamber. A product such as a bagel can be placed into the chamber onto the gate between one of the movable platens and the fixed platen and spaced therefrom to heat the bagel by radiant heat. Alternatively, a product such as a bun can be placed in the chamber onto the gate and the movable platen moved to bias the bun against the fixed platen to surface toast the bun.

Abstract: An electric deep frying appliance adapted for the heating of cooking oil comprising a bowl and heating assembly; said heating assembly including a heat distributor wherein said heat distributor is in the form of an annular dished member; said heating assembly further including a control pylon adapted to provide power and temperature control to said heat distributor.

Abstract: A method of cooking food with steam in an automatic household oven comprises receiving a user inputted cooking temperature, receiving a user inputted steam level, and implementing a preprogrammed steam cooking cycle based on the user inputted cooking temperature and the user inputted steam level.

Abstract: An improved convection/impingement oven for continuously cooking food. The oven has a wire link type belt which moves through an elongated cooking chamber. Hot air is blown on the upper surface of the food to be cooked. A separately controlled hot air source is blown on the lower surface of the food. Hot air impingement units are placed along the length of the oven and the cooking vapors are not recirculated but instead pass along the elongated cooking chamber and are exhausted at the end. Preferably a color development and sealing section has upper and lower burners which heat the food and the heat from these burners also pass the entire length of the cooking chamber before being exhausted. Also preferably steam or a water spray is used to regulate the humidity and this may be regulated in several different sections of the cooking chamber.