Abstract: A crusher apparatus includes a material crushing portion with a first crushing portion adapted for movement toward a second crushing portion. A linkage subassembly is connected to the first crushing portion and includes a first and second member operable about a pivot. A force inducing subsystem exerts a counterforce of a predetermined threshold amount to the first and second members sufficient to maintain the linkage subassembly in an unrelieved position until a crushing force exerted on the first crushing portion is sufficient to cause the linkage subassembly to move into a relieved position.

Abstract: A resettable relief system for a crusher is provided. A first linkage member is connected to a material crushing portion of the crusher is connected to a second linkage member in a hinged manner. A hydraulic device exerts forces to the linkage members sufficient to maintain them in an unrelieved position, until forces exerted on the linkage members from the material crushing portion exceed a predetermined threshold, and then permit said first and second linkage members to move into a relieved position.

Abstract: A resettable relief system for a crusher is provided. A first linkage member is connected to a material crushing portion of the crusher is connected to a second linkage member in a hinged manner. A hydraulic device exerts forces to the linkage members sufficient to maintain them in an unrelieved position, until forces exerted on the linkage members from the material crushing portion exceed a predetermined threshold, and then permit said first and second linkage members to move into a relieved position.

Abstract: A conveyor oven is disclosed comprising a cooking chamber, thermal heating source, conveyor means and top and bottom airflow within the cooking chamber wherein substantial uniformity of the cooking of food in the convection oven is achieved. Specifically, the apparatus and methods of the present invention provide for moving food through a first heated section with one particular heat and airflow, then through a second section with an air flow in the opposite direction wherein the oven can produce a very high volume of food that is evenly baked.

Abstract: A cooking appliance having a cooking surface, a housing enclosing a heating source for heating the cooking surface disposed beneath the cooking surface, and a vertically movable cooking fume hood connected with the housing and having a cooking fume exhaust opening proximate a top of the hood. The cooking surface may be a grid-type cooking surface or a griddle-type cooking surface or a combination thereof. The heating source preferably is a gaseous fuel-fired burner.

Abstract: A method and apparatus for removing excess moisture from the evaporator coils of an air-conditioning system in which the moisture is removed from the evaporator coils by vibrating the coils. The coils may be vibrated by mechanical or acoustic devices such as solenoid plungers and acoustic transducers.

Abstract: A dual conveyor jet impingement oven having a blower box with at least one air inlet opening and at least two air outlet openings and a heating space adjacent to and in fluid communication with the blower box. Disposed within the heating space are two spaced apart pairs of spaced apart heated air distribution plenums, which form a central return air conduit therebetween. The central return air conduit has a return air outlet end in fluid communication with the blower box and the spaced apart heated air distribution plenums have a heated air inlet opening in fluid communication with the at least two air outlet openings. A horizontal heating surface is disposed between each pair of spaced apart heated air distribution plenums, each of which has a perforated heated air distribution plate facing the horizontal heating surface.

Abstract: A convection oven having multiple airflow patterns within a cooking chamber during a baking cycle. In one embodiment, at least one reversible blower wheel rotatable at varying speeds produces separate airflow states to create multiple airflow patterns within the cooking chamber during a baking cycle. In another preferred embodiment, at least one adjustable airflow control surface mounted within the cooking chamber creates multiple airflow patterns within the cooking chamber during the baking cycle.

Abstract: An oven assembly having oppositely disposed first and second wall structures enclosing a cooking chamber, each wall structure having a plurality of spaced apart openings for passage of air therethrough. A rotating valve is provided, which is in heated air receiving communication and return air communication with a heat source and in heated air distributing communication with the first wall structure and in return air communication with the second wall structure whereby heated air is passed through the spaced apart openings in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the spaced apart openings in the oppositely disposed second wall structure and to the rotating valve for return to the heat source. The rotating valve is rotatable to be in heated air distributing communication with the second wall structure and in return air communication with the first wall structure.

Abstract: A convection oven having a high pressure duct distribution system to produce airflow within a cooking chamber of the convection oven. The high pressure airflow is easily tuned to produce a precise airflow pattern within the cooking chamber by opening and/or closing individual nozzles which extend from a duct of the duct distribution system into the cooling chamber.

Abstract: The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough. The rotating valve is in heated air distributing communication with the first wall structure and in return air communication with the second wall structure of only one of the two pairs of oppositely disposed first and second wall structures at a selected point in time such that heated air is passed through the slot opening in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the slot opening in the oppositely disposed second wall structure and to the rotating valve for return to the heat source.

Abstract: A convection oven having multiple airflow patterns within a cooking chamber during a baking cycle. In one embodiment, at least one reversible blower wheel rotatable at varying speeds produces separate airflow states to create multiple airflow patterns within the cooking chamber during a baking cycle. In another preferred embodiment, at least one adjustable airflow control surface mounted within the cooking chamber creates multiple airflow patterns within the cooking chamber during the baking cycle.

Abstract: A convection oven having a gas combustion system that is switchable between a direct-fired combustion system and an indirect-fired combustion system by a damper moveable between a closed position and an open position. In one preferred embodiment, a separate heat exchange element supplies combustion products to the convection oven.

Abstract: A convection oven having a high pressure duct distribution system to produce airflow within a cooking chamber of the convection oven. The high pressure airflow is easily tuned to produce a precise airflow pattern within the cooking chamber by opening and/or closing individual nozzles which extend from a duct of the duct distribution system into the cooling chamber.

Abstract: A fossil fuel-fired apparatus for steaming food having at least one housing wall forming a housing, a steam chamber disposed within the housing and forming an annular space between the steam chamber and the housing wall, and at least one fossil fuel burner disposed beneath the bottom portion of the steam chamber and oriented to produce steam from water in a bottom portion of the steam chamber. Disposed within the annular space are guides for directing the hot products of combustion generated by the burners along the exterior wall surface of the steam chamber, thereby maintaining the temperature of the steam chamber walls above the temperature of the saturated steam and preventing condensation of the steam in the steam chamber.

Abstract: Oven assemblies and related methods for the cooking of food products are provided wherein a rotating valve is in both heated air receiving communication and return air communication with both a heat source and a specifically constructed cooking chamber. The cooking chamber is defined at least in part by a first pair of oppositely disposed first and second wall structures, each of the first and second wall structures including a plurality of spaced apart openings for the passage of air therethrough.

Abstract: Oven assemblies and related methods for the cooking of food products are provided wherein a rotating valve is in both heated air receiving communication and return air communication with both a heat source and a specifically constructed cooking chamber. The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough.

Abstract: A fossil fuel-fired apparatus for steaming food having at least one housing wall forming a housing, a steam chamber disposed within the housing and forming an annular space between the steam chamber and the housing wall, and at least one fossil fuel burner disposed beneath the bottom portion of the steam chamber and oriented to produce steam from water in a bottom portion of the steam chamber. Disposed within the annular space are guides for directing the hot products of combustion generated by the burners along the exterior wall surface of the steam chamber, thereby maintaining the temperature of the steam chamber walls above the temperature of the saturated steam and preventing condensation of the steam in the steam chamber.

Abstract: An apparatus for cooking food having a multi-layer cooking plate including a stainless steel sheet layer having a top surface and a bottom surface and a high thermal conductivity material layer metallurgically bonded to the bottom surface of the stainless steel sheet layer so as to provide intimate contact between the entire bottom surface of the stainless steel sheet layer and the high thermal conductivity material layer. Heat to the multi-layer cooking plate is provided by a fuel-fired burner disposed beneath the multi-layer cooking plate.

Abstract: A modular kiosk for use in the food service industry is described. The kiosk includes one or more structural units having upstanding sides and back, and a horizontal roof with couplings on the back thereof for coupling appliances disposed in the unit to sources of energy. The unit typically would have metal, upper and lower sections, each receiving a different appliance for cooking or storing food. The unit can include a hood disposed at eye level and a griddle or deep fat fryer disposed below the hood in the middle section. When a hood is included, the hood is intended to be coupled to a flue. The device is intended to be used in malls and open areas for cooking and dispensing food.