Abstract: A microwave oven having microwave absorbing material disposed in a top portion of the microwave oven cooking cavity above a grease shield. By absorbing reflected microwave radiation, this feature reduces the tendency of overcooked edges, particularly in low profile foods such as pizza. An additional feature includes a cylindrical member disposed around the microwave antenna to provide a directive pattern of microwave energy in the cooking cavity. The microwave oven provides improved cooking uniformity for foods such as pizzas or pies.

Abstract: A microwave oven having griddle and convection cooking capabilities. A microwave oven cooking cavity has an aluminum bottom with a Calrod heating element coupled thereto. Convection heating is provided by routing air, introduced into the oven to cool electronics including the magnetron, between the cooking cavity and the outer housing of the oven. In this way, such air flow cools the outer housing of the oven. The air flows under the griddle and through a plenum adjacent to the heating element in order to further heat the air. The heated air is then directed into the cooking cavity to provide convection cooking. From the cavity, the air is exhausted from the oven through apertures disposed in the door adjacent to a choke seal.

Abstract: A microwave oven antenna having a three-dimensional motion. A vertical shaft has a microwave antenna coupled to a first end and is attached at a second end to a first driven gear. A cam follower member extends from the first driven gear to engage with a second driven gear having a slanted surface. The first and second driven gears are coupled to first and second drive gears by respective drive belts, such arrangement providing independent rotation to the first and second driven gears. Either the first and second drive gears or the first and second driven gears are of different diameter so that the relative motion of the gears provides the antenna in a different rotational position after consecutive vertical excursions. With this arrangement, the uniformity of heating food products in a microwave oven is improved by increasing the randomness of the mode pattern.

Abstract: A washing machine includes a mid-level pivot and traverse suspension arrangement and a modular assembly. A support having a central aperture is spaced from the washing machine base by a plurality of upstanding legs. The modular assembly, including a drain tub, a drive shaft, and a transmission, is disposed on the support with the drive shaft and the transmission extending through the central aperture of the support. The modular assembly is a disengageable intact from the support with the transmission and the drive shaft passing through the central aperture of the support.

Abstract: A washing machine having a mid-level pivot and traverse suspension system. The washing machine includes a tub assembly disposed over a support, with the assembly having a center of mass disposed at approximately the same axial position as the typical out-of-balance load. The pivoting force is a function of the distance between the center of mass of the tub assembly and the out-of-balance load. Thus, the pivoting forces are reduced, as well as the corresponding reaction forces transferred to the floor.

Abstract: A shelf track lighting for improving illumination of devices such as refrigerators or freezers. Coupled to the shelf is a lamp and a supporting brackets. The brackets engage with vertically positioned standards which are mounted to the rear wall of the device. Power is provided to the lamp through the standards and the brackets so that the lamp may be illuminated when the shelf and lamp levels are adjusted.

Abstract: An expansion thermostat adapted for regulating the temperature of a cooking surface. One end of the cooking surface is secured at one end of a container. Mounted to the other end of the container is a switch which controls the heat. When the cooking surface is heated, the cooking surface expands causing the other end of the cooking surface to release the switch. Releasing the switch turns off heat to the cooking surface. As the cooking surface cools, the switch is pressed. Pressing the switch turns on heat to the cooking surface. The heat to the cooking surface is thus cycled to provide a substantially constant cooking temperature.

Abstract: A combination bake oven/steamer/broiler cartridge for cooking food on a cooktop. A heat source is placed on a pan within a cooktop frame. A cartridge is placed over the heat source and inserted into the pan. The heating device warms the cartridge. The cartridge can be selectively configured as a bake oven, steamer or broiler. To configure a bake oven, an adjustable rack is placed in the cartridge to hold the food. A cover is then placed over the cartridge to contain heat. To configure a steamer, water is added to the bottom of the cartridge. A steaming pan is then placed in the cartridge. The cartridge is then covered. The water is then heated to make steam. By substituting a ceramic or glass container for the steaming pan, the steamer functions as a warming device. To configure a broiler, a special cover containing heating elements is placed over the adjustable rack.

Abstract: An expansion thermostat adapted for regulating the temperature of a cooking surface. One end of the cooking surface is secured at one end of a container. Mounted to the other end of the container is a switch which controls the heat. When the cooking surface is heated, the cooking surface expands causing the other end of the cooking surface to release the switch. Releasing the switch turns off heat to the cooking surface. As the cooking surface cools, the switch is pressed. Pressing the switch turns on heat to the cooking surface. The heat to the cooking surface is thus cycled to provide a substantially constant cooking temperature.