Abstract: A commercial or institutional oven with two separate oven compartments, individually controllable as to temperature. The oven compartments are ported and fan-vented for providing even distribution of heat, smoke and steam, as applicable, while minimizing the expulsion of such cooking elements from the oven compartments. The porting and exhast system are shared by the two oven compartments in avoiding duplication of components. The exhaust system induces ventilation of the oven compartments through utilization of the venturi effect rather than through direct suction by way of a direct mechanical connection between the fan and each oven compartment's exhaust port. The design of the exhaust system permits use of a general purpose fan, as opposed to one designed for high temperature use.

Abstract: A rotating shelf barbecue oven for commercial establishments is shown. Meats being barbecued are located on shelves in an upper compartment while heat and smoke for barbecuing comes from a lower compartment. Flues in the side walls provide for flow of heat and smoke from the lower compartment to the upper compartments. A shaft extends through the upper and lower compartments and connects to the shelves for rotating the shelves and meats thereon during barbecuing. The compartments, including the flues and the shaft, are constructed to allow for steam cleaning of the upper compartment without the water getting into the lower compartment. Also cooking grease is prevented from dripping into the lower compartment.