Abstract: An oven may include a cooking chamber configured to receive a food product, a convective heating system configured to provide heated air into the cooking chamber, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber using solid state electronic components, and control electronics configured to control the convective heating system and the RF heating system. The control electronics may further control a user interface configured to define one or more control consoles. At least one of the control consoles may enable a user to select a cooking program. The user interface may further provide a single indicator showing a graphical representation of current progress relative to a representation of a full commitment of time to complete the selected cooking program. The single indicator may further provide a selectable operator that is operable to control progress toward completing the selected cooking program.

Abstract: An oven may include a cooking chamber configured to receive a food product, a convective heating system configured to provide heated air into the cooking chamber, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber using solid state electronic components, and control electronics configured to control the convective heating system and the RF heating system. The control electronics may further control a user interface configured to define one or more control consoles for providing user inputs to control operation of the oven. The control electronics are configured to enable user selection of a cooking time and a selected RF cooking power, but automatic selection of frequency and phase parameters for application of the RF energy responsive to a learning process.

Abstract: An apparatus for simultaneously heating a plurality of food products, comprising: a containment structure forming a housing chamber; one or more separating elements mounted in the housing chamber to delimit a plurality of separate housing compartments for receiving the food products; radio frequency dielectric heating means with an operating frequency of between 1 MHz and 300 MHz, mounted in the containment structure and comprising at least one first electrode and one second electrode; wherein the housing compartments are aligned along a row, the first electrode and the second electrode delimiting on two opposite sides the row; and wherein inside the housing chamber, between the first electrode and the second electrode, there is also at least one inductor.

Abstract: An oven may include a cooking chamber configured to receive a food product, a convective heating system configured to provide heated air into the cooking chamber, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber using solid state electronic components, and control electronics configured to control the convective heating system and the RF heating system. The control electronics may further control a user interface configured to define one or more control consoles for providing user inputs to control operation of the oven. The control electronics are configured to enable user selection of a cooking time and a selected RF cooking power, but automatic selection of frequency and phase parameters for application of the RF energy responsive to a learning process.

Abstract: An oven may include a cooking chamber configured to receive a food product, a convective heating system configured to provide heated air into the cooking chamber, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber using solid state electronic components, and control electronics configured to control the convective heating system and the RF heating system. The control electronics may further control a user interface configured to define one or more control consoles. At least one of the control consoles may enable a user to select a cooking program. The user interface may further provide a single indicator showing a graphical representation of current progress relative to a representation of a full commitment of time to complete the selected cooking program. The single indicator may further provide a selectable operator that is operable to control progress toward completing the selected cooking program.

Abstract: An apparatus for simultaneously heating a plurality of food products, comprising: a containment structure forming a housing chamber; one or more separating elements mounted in the housing chamber to delimit a plurality of separate housing compartments for receiving the food products; radio frequency dielectric heating means with an operating frequency of between 1 MHz and 300 MHz, mounted in the containment structure and comprising at least one first electrode and one second electrode; wherein the housing compartments are aligned along a row, the first electrode and the second electrode delimiting on two opposite sides the row; and wherein inside the housing chamber, between the first electrode and the second electrode , there is also at least one inductor.