Abstract: A baking oven includes a thermally insulated casing that defines a tunnel-chamber through which an endless conveyor belt extends. The reversing elements at the end of the conveyor belt are supported by brackets that can tilt upwardly to shorten the effective length of the oven for shipment and, with the upper portion of the casing removed, to enable slackening of the conveyor belt, thereby facilitating manual raising of the central portion thereof for cleaning structure lying therebelow. The top of the casing serves as a countertop for preparing food, and the tunnel-chamber and conveyor belt lie therebelow thus conserving floor space.

Abstract: Food products are baked in a forced-convection oven having a baking chamber into and out of which a rack carrying the food products on superposed trays may be rolled. Air is circulated horizontally through the baking chamber by a pair of vertically disposed cross-flow fans. The circulating air enters the baking chamber through alternate ones of two opposed side walls, and the major portion of it leaves the baking chamber through the other one of these side walls while a minor portion leaves the baking chamber through a back wall.