Abstract: An exemplary embodiment includes a booster water heater for fluids, e.g., water, that has a reservoir for the fluids, at least one electrical heating element extending into the reservoir and a control system for applying an overload voltage to the heating element. In a more preferred embodiment, the booster water heater is used to preheat water in commercial dishwashing applications.

Abstract: An exemplary embodiment includes a booster water heater for fluids, e.g., water, that has a reservoir for the fluids, at least one electrical heating element extending into the reservoir and a control system for applying an overload voltage to the heating element. In a more preferred embodiment, the booster water heater is used to preheat water in commercial dishwashing applications.

Abstract: A control system is disclosed for controlling the speed at which an electric motor drives a conveyor to move products through a conveyor oven. The system includes a temperature sensor configured to sense the temperature of the conveyor oven and a speed adjustment input for selecting a speed setting corresponding to a desired amount of heat to be transferred to the products that move through the conveyor oven. The system also includes a controller having temperature data storage capacity and programmable logic capability.

Abstract: A control system is disclosed for controlling the speed at which an electric motor drives a conveyor to move products through a conveyor oven. The system includes a temperature sensor configured to sense the temperature of the conveyor oven and a speed adjustment input for selecting a speed setting corresponding to a desired amount of heat to be transferred to the products that move through the conveyor oven. The system also includes a controller having temperature data storage capacity and programmable logic capability.

Abstract: A flow heater for a sink heater or rethermalizing system is disclosed. The flow heater includes a flow tube in fluid communication with a fluid receptacle. The flow tube has a heating element that is in conductive communication with the flow tube and helically encircles the flow tube. Fluid flowing through the flow tube is caused by thermal siphoning effects. The flow heater system may be used for presoaking, soaking, or sanitizing dishware in a sink or for rethermalizing packaged foods.

Abstract: A flow heater for a sink heater or rethermalizing system is disclosed. The flow heater includes a flow tube in fluid communication with a fluid receptacle. The flow tube has a heating element that is in conductive communication with the flow tube and helically encircles the flow tube. Fluid flowing through the flow tube is caused by thermal siphoning affects. The flow heater system may be used for sanitizing dishware in a sink or for rethermalizing packaged foods.

Abstract: An oven device for final finishing of a food item includes an oven housing defining a heating cavity configured to receive at least one food item to be heated, and an upper heating unit within the oven housing above the heating cavity. The upper heating unit includes a heating element that generates radiant heat directed onto the food item in the heating cavity. The oven housing includes at least one reflective panel for distributing radiant heat within the heating cavity. The upper heating element includes a rapidly-heating, high-intensity heating element capable of being cycled on for final finishing of the food item when the food item is received in the heating cavity, and capable of being cycled off when final finishing is not being performed. The final finishing typically includes browning a top surface of the food item, or melting a topping onto the top surface of the food item.

Abstract: An oven device for final finishing of a food item includes an oven housing defining a heating cavity configured to receive at least one food item to be heated, and an upper heating unit within the oven housing above the heating cavity. The upper heating unit includes a heating element that generates radiant heat directed onto the food item in the heating cavity. The oven housing includes at least one reflective panel for distributing radiant heat within the heating cavity. The upper heating element includes a rapidly-heating, high-intensity heating element capable of being cycled on for final finishing of the food item when the food item is received in the heating cavity, and capable of being cycled off when final finishing is not being performed. The final finishing typically includes browning a top surface of the food item, or melting a topping onto the top surface of the food item.

Abstract: An oven device for final finishing of a food item includes an oven housing defining a heating cavity, and an upper heating unit disposed within the oven housing above the heating cavity. The heating cavity is configured to receive at least one food item to be heated by the oven device. The upper heating unit includes an upper heating element. The upper heating unit generates radiant heat which is directed onto the at least one food item when the at least one food item is received in the heating cavity. The upper heating element includes a rapidly-heating, high-intensity heating element capable of being cycled on for final finishing of the at least one food item when the at least one food item is received in the heating cavity, and capable of being cycled off when such final finishing is not being performed. The final finishing typically includes browning a top surface of the food item, or melting a topping onto the top surface of the food item.

Abstract: A food warming oven for holding and warming food items includes a base, a frame extending upward from the base, and at least one generally transparent heating shelf disposed above the base by the frame. Each shelf is configured to support food items, and each shelf includes a transparent substrate and a transparent resistive coating deposited on the substrate. The food warming oven also includes a power feed electrically coupled to the resistive coating of each transparent heating shelf to heat that shelf and the food items supported by that shelf. Due to the generally transparent nature of each heating shelf, the food items disposed below the heating shelf are viewable from overhead the heating shelf.

Abstract: A topless bin for holding and warming food items such as wrapped sandwiches, fries, or breakfast meals, is disclosed herein. The bin includes a base, a base heating element, a pair of side walls and a pair of side heating elements. The base has a horizontal holding surface for supporting the food items being held. The base heating element is thermally coupled to the holding surface such that the food items are warmed thereby. Each side wall has a first portion extending upwardly perpendicular to and at opposite sides of the base, and a second portion extending upwardly at an inclined angle from the first portion. Each side heating element is supported by the second portion of one of the side walls. The inclination is selected to direct heat at an angle from the respective side heating element toward the holding surface such that the food items are also warmed thereby. Thus, the food items are warmed without either an overhead heat source or convected heat from an air stream.

Abstract: A method and apparatus for controlling the speed at which an AC electric motor drives a conveyor to move food products through a conveyor oven are disclosed herein. The oven includes a housing, electric heating elements mounted within the housing, and a conveyor to move food-carrying baskets adjacent the heating elements. A motor controlled by a speed control circuit moves the conveyor. The speed control circuit includes a rectifier to provide rectified current to the motor, a shunt circuit to bypass the rectifier with a rheostat to set the conveyor speed, a thermostat to monitor oven temperature, and a speed-reducing circuit to introduce additional resistance into the shunt circuit when the oven temperature drops. The thermostat also controls additional heating elements to provide additional heat during high load conditions.

Abstract: Computer controlled cooking apparatus for extending the life of shortening utilizing a host computer to lower the average temperature to which the shortening is subjected, a cooking computer within each cooking apparatus to determine when a filter operation should occur based upon how many of each of a plurality of foods have previously been cooked, a technique for locking out future cook cycles until a filter operation has occurred so that the quality of the shortening is maintained, and a technique to prevent shortening from burning by ensuring that the solidified shortening is gradually melted before it is subjected to the much higher power. Additionally, a cooking profile for each food is utilized in order to determine if food being cooked during a power failure may continue to be cooked when the power is restored or if such food may be discarded.

Abstract: Cooking apparatus controlled by a programmed digital microcomputer for determining whether the cooking process is complete and for filtering the cooking medium when, for example, only one cooking process is complete. The apparatus also determines whether the cooking medium has been filtered and locks out the initiation of a cooking process after, for example, the completion of only one cooking process at least until the apparatus determines that the cooking medium has been filtered.

Abstract: An oven cooking monitor and method automatically control the cooking, to a selected degree of doneness, of a plurality of food times requiring different cooking times, thereby permitting the food items to be loaded into the oven in random size order and to be removed in the order in which they become done. In restaurant or fast food cooking a number of different roasts of beef of different sizes often are placed in an oven to be cooked to a uniform degree of doneness, or roasts of similar or different size are placed in an oven at different times. Uniform cooking, without overcooking, is achieved through the present invention by providing a separate disconnectable probe for each food item to generate a signal varying with the temperature sensed by each probe. A reference temperature signal is set to correspond to a desired degree of doneness, and the sensed temperature signal and reference temperature signal are compared, yielding an output signal when the sensed and reference temperatures match.