Abstract: A modular food dehydrator utilizing a heater blower assembly located on a top surface of a dehydrator module. The heater blower assembly includes a motor driven fan, a heating element and an air distribution portion for directing heated air across the support surfaces. The heater blower assembly is preferably releasably attachable to the dehydrator module. In a first embodiment, the dehydrator module has a central opening extending generally vertically through the support surfaces in fluid communication with the heater blower assembly for directing heated air radially outward across the plurality of support surfaces. The dehydrator module preferably includes outlet vents on an outer perimeter surface for exhausting the heated air. At least one outlet vent is preferably located between each of the plurality of support surfaces.

Abstract: A front-loading bread making machines for making two loaves of bread simultaneously. The bread maker utilizes bread pans with a pseudo-overrise which emulate the shape of conventional bread and facilitates handling of the bread pans. The bread pans have a high pan surface area to opening ratio which decreases rise and bake time.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute. Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A handle adapted for replacing a heater and blower system removably located in a central opening defined a top enclosure of a countertop oven. The handle comprises a mounting system for removably attaching the handle to the top enclosure in order to replace the heater and blower system when the heater and blower system is removed. The handle enables a user to remove the top enclosure from the bottom enclosure by lifting up on the handle when the handle is installed in the top enclosure. In this manner, the countertop oven may be converted to a food server comprising the handle, the top enclosure, and the bottom enclosure.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute.Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute.Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A convection oven includes a frame having a base member and two upright members which extend upwardly from the base member. A cooking chamber is removably supported by the frame and includes an upper enclosure member and a lower enclosure member. A housing attached to the upper enclosure member is configured so that cool air flows from a peripheral portion of an arm into a central portion of the housing and then is expelled from the arm over the upper surface of the upper enclosure member. A passive hinge connects the housing to the frame such that the housing and upper enclosure member may be both separated from the frame and lower enclosure member by lifting the housing vertically and pivoted relative to the frame and lower enclosure member. An extension ring selectively enlarges the size of the cooking chamber. A holster may hold the upper enclosure member and the housing when they are separated from the lower enclosure member.

Abstract: A rack invention includes a rack having a rack surface and a plurality of legs attached to the rack surface. Each of the legs is made of wire and has two straight segments extending downwardly from the rack surface and a connecting segment which connects together the straight segments. The connecting segment is shaped so as to allow the rack surface to be placed at one of a plurality of predetermined distances above the surface in the oven. The cooking rack invention also includes a plurality of such racks which may be used together in an oven. In such an instance, the length of the straight segments of one rack are different that those of another rack, so that the racks provide different ranges of height adjustability.

Abstract: Assemblies for increasing airflow and heating efficiency in a multi-shelf food heating device having a base, a plurality of circular vertically stacked trays, and a top, wherein the airflow within the device is assisted by a fan is disclosed. One assembly involves a biasing system supported in the base for biasing the motor in place. Another assembly involves a thin, substantially planar constructed heater and a radial fan supported within a chamber of the base of the device, wherein the heater is aligned with the movement of the airflow within the chamber so that the airflow therein is substantially unobstructed by the heater. Another assembly involves providing the base with a wall substantially surrounding and adjacent an air inlet in the base to define a cavity into which substantially all of the airflow from the air inlet is directed, so that the motor is continuously cooled during operation of the device.

Abstract: A handle adapted for replacing a heater and blower system removably located in a central opening defined a top enclosure of a countertop oven. The handle comprises a mounting system for removably attaching the handle to the top enclosure in order to replace the heater and blower system when the heater and blower system is removed. The handle enables a user to remove the top enclosure from the bottom enclosure by lifting up on the handle when the handle is installed in the top enclosure. In this manner, the countertop oven may be converted to a food server comprising the handle, the top enclosure, and the bottom enclosure.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute. Rapid cooking equipment is disclosed which creates high velocity air current.