Abstract: An oven that cooks foodstuffs containing water at temperatures up to 600 degrees Fahrenheit with longwave radiation generated by masking a cooking volume from radiant heating elements by blackened rigid inserts, which absorb shortwave and longwave radiation from the heating elements and uniformly reradiate the energy into the cooking volume as longwave radiation; non-condensing steam is injected into the oven until the vapor pressure of the water in the foodstuff attains a pressure at which water will migrate to the surface of the foodstuff to be evaporated; air is then passed through the oven to remove water from the foodstuff, while cooking with longwave radiation continues.

Abstract: A hot deck baking oven, which is an insulated cabinet enclosing internally heated decks, mounted one above the other; the bottom of one deck and the top of an adjacent deck form a baking chamber; baking is accomplished by holding bread dough in a stable thermal gradient in the baking chamber; each of such decks is cantilever supported from the rear and is spaced away from the sidewalls of the cabinet; the vertical supports of a bread rack inserted into the oven are guided into the oven by the opening between the sidewalls and the decks; the bakery product on the rack is held within each baking chamber; the sidewall/deck separation, allows moisture generated at each baking chamber to pass up the sidewalls of the chamber, to be vented from the top of the oven through an exhaust vent, an intake vent located below the lowest baking chamber allows air to preheat before entering the baking chamber.

Abstract: Commercial baking oven with sliding doors; the doors are mounted closely parallel by cylindrical shoes of low friction material fitted to the door bottoms, the shoes slide in a plurality of equidistant bottom vee tracks, the upper part of the doors being located by guide shoes of a low friction material operating in an upper track; heat retaining lips mounted on door edges abut when the doors are closed; a heat retaining zee strip is mounted between the cylindrical shoes; the vee track is shorter than the fully closed measurement of the doors so debris is forced out of the vee track as doors are open and closed.

Abstract: A baking oven having a baking chamber preferably divided into a plurality of baking compartments disposed in a vertical stack separated from one another by a deck and enclosed by a cabinet having an access door. Each such deck comprises top and bottom plates with a space therebetween and a heating element therein spaced from said plates. The deck is provided with a narrow vent to said space across its width adjacent the access door. A sensing bulb or other temperature sensing means of a thermostat is located in the said space with the sensing tip of the sensing means being substantially at said vent. The top surface of the bottom plate is selectively blackened and the heating element is located to provide progressively less heating toward the back of the baking compartments. The top side of the baking chamber is defined by a like deck and the bottom side of the baking chamber is defined by a similar deck which does not have a blackened lower plate.