Abstract: A high efficiency fluid delivery system which is particularly useful in delivering temperature-controlled air in convection heating or cooling apparatuses is described. The fluid delivery system preferably comprises fluid circulation means having an intake opening for the fluid and vanes that assist in increasing fluid velocity and reducing turbulent flow.

Abstract: A high efficiency fluid delivery system which is particularly useful in delivering temperature-controlled air in convection heating or cooling apparatuses is described. The fluid delivery system provides a fluid circulation means having an intake opening for the fluid and one or more vanes that assist in increasing fluid velocity and reducing turbulent flow.

Abstract: A compact conveyor oven is disclosed comprising a cooking chamber, thermal heating source, conveyor means and independent top and bottom airflow within the cooking chamber wherein substantially equal pressurization of the top and bottom airflows is achieved within the compact footprint.

Abstract: A high efficiency fluid delivery system which is particularly useful in delivering temperature-controlled air in convection heating or cooling apparatuses is described. The fluid delivery system preferably comprises fluid circulation means having an intake opening for the fluid and vanes that assist in increasing fluid velocity and reducing turbulent flow.

Abstract: A compact conveyor oven is disclosed comprising a cooking chamber, thermal heating source, conveyor means and independent top and bottom airflow within the cooking chamber wherein substantially equal pressurization of the top and bottom airflows is achieved within the compact footprint.

Abstract: A novel thermal treatment apparatus is provided that includes at least one thermal treatment section (212) having a plurality of individual thermal treatment sections. The apparatus further includes: (a) an air supply duct (356) with at least one supply port (258) associated with each said individual thermal treatment section through which temperature controlled air passes into each said individual thermal treatment section and (b) at least one air return port (357) for each individual thermal treatment section through which said temperature controlled air exits the individual thermal treatment sections. A barrier (312) is provided between each individual thermal treatment section, preferably in the form of a removable food tray.

Abstract: A convection oven with a filtration system for recirculated convection gas. The oven includes an interior chamber, a product support in the interior chamber and a blower in fluid communication with at least one duct (preferably a plurality) for circulating air into the interior chamber. The duct has a plurality of orifices positioned to direct temperature controlled gas toward the product support. At least one perforated filter plate with a plurality of bends is disposed within the interior chamber separating the interior chamber into a cooking chamber and an air return chamber. In leu of the filter plate the filtration system includes a plurality of louvers disposed in the interior chamber separating the interior chamber into a cooking chamber and an air return chamber, the louvers being downwardly inclined toward the cooking chamber and positioned such that the temperature controlled gas passes through the louvers before returning to the blower for recirculation into the air delivery duct.

Abstract: A gas delivery assembly for a heating or cooling apparatus. The system includes a blower and a duct in fluid communication with the blower (and preferably a plenum in communication with the blower and duct). The duct has a proximal end and a distal end with an inlet opening adjacent the proximal end through which temperature controlled gas enters. The duct further includes a plate extending along its length with a plurality of orifices through which the gas exits the duct. Improved evenness of distribution of gas through the orifices is achieved by the ducts design which includes a first tapered portion adjacent the proximal end and a second tapered portion adjacent the distal end, the first tapered portion having a greater angle of taper than the second tapered portion.

Abstract: A convection heating apparatus with smoke and grease management means and an improved temperature controlled gas delivery system. The apparatus includes an exterior cabinet, an interior chamber and intermediate walls disposed between the exterior cabinet and interior chamber such that an intermediate cavity is provided between the interior chamber and intermediate walls and an outer cavity is provided between the exterior cabinet and intermediate walls. The apparatus further includes a product support, preferably a conveyor, disposed in the interior chamber. A blower for circulating temperature controlled gas into said interior chamber is also provided which is in fluid communication with at least one duct (preferably a plurality) having a jet plate with orifices positioned to direct temperature controlled gas toward the product support. A second blower is provided for circulating air through the outer cavity and intermediate cavity to cool the exterior cabinet walls and interior chamber walls.

Abstract: Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.

Abstract: A combination microwave and air impingement oven has two magnetrons and an air handling system that includes two or more reciprocating ducts through which air is dispensed into the oven. The rotating ducts are configured to stir microwave energy in the oven to prevent formation of hot spots and to sweep microwave radiation over the surface of the food product. A foraminous partition, configured to encircle a portion of the cooking chamber, has a central portion and extremities mounted to divide the interior of the cabinet into a cooking chamber and an air heating chamber. The partition extends around a major part of the periphery of the cooking chamber such that air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.