Abstract: A heating transfer method and apparatus that has a fixed physical obstruction placed in the air path causing the airflow to cause the airflow to shed into alternating patterns. A column is placed perpendicular to the airflow path to provide an obstruction to the airflow. The cross-section of the column can be round, square or another multi-sided design. The obstruction will affect the velocity and intensity at which the shedding occurs thus, causing motion of the jets to deliver a more uniform cook on the product surface.

Abstract: A high output bent fin type of fan wheel for use in appliances such as but not limited to microwave ovens. The fan wheel is made by single 90-degree bends for each fan blade relative to the flat mounting plate. Unique to fan wheel is the large fan blade surface area in relation to the total area of the metal used in wheel.

Abstract: A door switch apparatus for a microwave oven that disables the microwave system while not requiring any separate “fingers” or tongs on the door face to reach into the main body of the oven to activate a switch. The switch uses stackable switches activated by a single switch lever. The switch lever is preferably made from a solid piece of ultra-high molecular weight polyethylene (UHMV to keep the accuracy of the angular dimensions between the surfaces contacting the door hinge arm and the arm of switch to remain fixed.

Abstract: The present invention relates generally to a selection process that is facilitated by a multi-modality controller. The selection process and knob are particularly useful in connection with an oven or other cooking appliance, but the knob and screens described herein can be used with any electronic component that requires a user to select various operating modes.

Abstract: A convection heating apparatus capable of providing effective, high speed cooking without the assistance of microwave energy. The oven apparatus includes an exterior cabinet, a door, and a cooking chamber having interior side walls, a back wall, and a lower jet plate. The oven further includes a blower for circulating gas through the lower jet plate into the cooking chamber. In addition, the oven includes a product support disposed within the cooking chamber above said lower jet plate. The product support is disposed on a rail that is positioned to hold the lower jet plate in place when air is circulated therethrough. Optionally, the oven further includes an upper jet plate disposed within the cooking chamber above the product support. Temperature controlled gas is circulated through the upper jet plate toward the product support and any food product disposed on the product support.

Abstract: A combination switch is provided for a high-speed oven, the oven having a door. The combination switch has a rotatable cam (40) that is rotated when the door of the oven is moved between a closed position and an open position. The cam (40) has at least one lobe (50, 52) for engaging at least one safety-switch (44, 46) for actuation by the at least one lobe of the cam as the cam rotates. The at least one safety switch controls operation of at least a portion of the oven. A locking latch (48) is selectively moveable between an engaged position, in which the latch engages the cam (40) to limit rotation of the cam and thereby prevent opening of the door, and a disengaged position, in which the latch (48) does not engage the cam (40) and thereby allows opening of the door.

Abstract: A combination switch is provided for a high-speed oven, the oven having a door. The combination switch has a rotatable cam (40) that is rotated when the door of the oven is moved between a closed position and an open position. The cam (40) has at least one lobe (50, 52) for engaging at least one safety-switch (44, 46) for actuation by the at least one lobe of the cam as the cam rotates. The at least one safety switch controls operation of at least a portion of the oven. A locking latch (48) is selectively moveable between an engaged position, in which the latch engages the cam (40) to limit rotation of the cam and thereby prevent opening of the door, and a disengaged position, in which the latch (48) does not engage the cam (40) and thereby allows opening of the door.

Abstract: The present invention relates generally to a selection process that is facilitated by a multi-modality controller. The selection process and knob are particularly useful in connection with an oven or other cooking appliance, but the knob and screens described herein can be used with any electronic component that requires a user to select various operating modes.

Abstract: An oven, is provided that includes multiple heat transfer means, including convection and microwave heat transfer means. The oven includes a cooking chamber, a blower and at least a shelf disposed within the cooking chamber. The shelf is designed to act as a food support as well as a conduit through which heated air passes into the cooking chamber. The microwave heating means comprises a microwave source and wave guide through which microwaves travel. The wave guide includes a plurality of openings through which microwaves can pass into said cooking chamber. In the preferred embodiment, the openings in the wave guide are positioned to correspond with the predetermined minima or maxima for the microwave wavelength propagating within the wave guide. An electric heating element may also be disposed within the cooking chamber to provide an alternative heating source.

Abstract: A convection oven with a filtration system for recirculated convection gas. The oven includes an interior chamber, a product support in the interior chamber and a blower in fluid communication with at least one duct (preferably a plurality) for circulating air into the interior chamber. The duct has a plurality of orifices positioned to direct temperature controlled gas toward the product support. At least one perforated filter plate with a plurality of bends is disposed within the interior chamber separating the interior chamber into a cooking chamber and an air return chamber. In leu of the filter plate the filtration system includes a plurality of louvers disposed in the interior chamber separating the interior chamber into a cooking chamber and an air return chamber, the louvers being downwardly inclined toward the cooking chamber and positioned such that the temperature controlled gas passes through the louvers before returning to the blower for recirculation into the air delivery duct.

Abstract: A convection heating apparatus with smoke and grease management means and an improved temperature controlled gas delivery system. The apparatus includes an exterior cabinet, an interior chamber and intermediate walls disposed between the exterior cabinet and interior chamber such that an intermediate cavity is provided between the interior chamber and intermediate walls and an outer cavity is provided between the exterior cabinet and intermediate walls. The apparatus further includes a product support, preferably a conveyor, disposed in the interior chamber. A blower for circulating temperature controlled gas into said interior chamber is also provided which is in fluid communication with at least one duct (preferably a plurality) having a jet plate with orifices positioned to direct temperature controlled gas toward the product support. A second blower is provided for circulating air through the outer cavity and intermediate cavity to cool the exterior cabinet walls and interior chamber walls.

Abstract: Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.

Abstract: A combination microwave and air impingement oven has two magnetrons and an air handling system that includes two or more reciprocating ducts through which air is dispensed into the oven. The rotating ducts are configured to stir microwave energy in the oven to prevent formation of hot spots and to sweep microwave radiation over the surface of the food product. A foraminous partition, configured to encircle a portion of the cooking chamber, has a central portion and extremities mounted to divide the interior of the cabinet into a cooking chamber and an air heating chamber. The partition extends around a major part of the periphery of the cooking chamber such that air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: A method and apparatus for vending a hot food product wherein a sealed container is moved from a protective sleeve and deposited in an oven where heat is transferred to the container for initially melting a protective sealing film and then heating the food product. After the food product has been heated, the container is removed from the oven and reinserted into the protective sleeve prior to dispensing the heated food product.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: Apparatus for transferring heat between temperature controlled air dispensed from a pair of oscillating ducts and a food product in a cabinet having an interior compartment bounded by front, side and rear walls. A foraminous partition, having a central portion and extremities, is mounted to divide the interior of the cabinet into a cooking chamber and an air conditioning chamber. It is configured to encircle a portion of the cooking chamber such that the air conditioning chamber extends around a major part of the periphery of the cooking chamber wherein air is drawn along multiple paths toward side walls and toward the rear wall from the cooking chamber.

Abstract: A method and apparatus for vending a hot food product wherein a sealed container is moved from a protective sleeve and deposited in an oven where heat is transferred to the container for initially melting a protective sealing film and then heating the food product. After the food product has been heated, the container is removed from the oven and reinserted into the protective sleeve prior to dispensing the heated food product.

Abstract: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.