Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: An improved oven is aimed at optimizing heat transfer and delivering an optimal cooking efficiency in comparison to conventional high-speed cooking ovens. The oven includes tubes that generate plume arrays of a heated gas and introduce them into a cooking chamber of the oven. The tubes may be removably located at the bottom of the cooking chamber of the oven. The tubes are dimensioned for hot air impingement to tighten impingement plume arrays, subject to the space constraints of the oven's cooking chamber. With the optimized cooking efficiency provided by the present invention, high-speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts, preferably between 110 and 125 volts, with more productive results, so that the high-speed cooking technology may find wider applicability and a broader customer base.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the embodiments of the present invention, the cooking efficiency may be further optimized by providing a plenum between each wall of the cooking chamber and the housing of the oven. With the optimized cooking efficiency provided by the present invention, the high speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts and a current less than 30 amperes, preferably approximately 13.

Abstract: An improved oven is aimed at optimizing heat transfer and delivering an optimal cooking efficiency in comparison to conventional high-speed cooking ovens. The oven includes a support for supporting a food product in a cooking chamber of the oven, which utilizes impingement of hot air and microwave energy. The support includes a metal plate having a surface for receiving a food product thereon and at least one aperture located at an outer periphery of the metal plate adjacent the surface. The aperture permits heated air to flow therethrough as the heated air flows in a return path from the cooking chamber. The aperture also limits the reflection of microwave energy within the cooking chamber.

Abstract: An improved heating apparatus is aimed at optimizing heat transfer and delivering an optimal heating efficiency in comparison to conventional heating apparatus. The improved heating apparatus includes tubes that generate plume arrays of a fluid (e.g., a gas, such as air) that is heated in a conduit. The tubes introduce the heated fluid into a chamber of the heating apparatus. The fluid is returned to the conduit through a return opening in the chamber. The path that the fluid travels in the chamber, from the tubes to the return air opening, is provided such that optimized heat transfer and optimal heating efficiency are facilitated.

Abstract: An improved oven is aimed at optimizing heat transfer and delivering an optimal cooking efficiency in comparison to conventional high-speed cooking ovens. The oven includes tubes that generate plume arrays of a heated gas and introduce them into a cooking chamber of the oven. The tubes may be removably located at the bottom of the cooking chamber of the oven. The tubes are dimensioned for hot air impingement to tighten impingement plume arrays, subject to the space constraints of the oven's cooking chamber. With the optimized cooking efficiency provided by the present invention, high-speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts, preferably between 110 and 125 volts, with more productive results, so that the high-speed cooking technology may find wider applicability and a broader customer base.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.

Abstract: A dishwasher that fits within the conventional U.S. residential dishwasher counter space and uses the conventional U.S. residential power supply to achieve within a convenient cycle time the same standard of sanitation as set forth for commercial and residential hot water sanitizing dishwashers.

Abstract: A dishwasher that fits within the conventional U.S. residential dishwasher counter space and uses the conventional U.S. residential power supply to achieve within a convenient cycle time the same standard of sanitation as set forth for commercial and residential hot water sanitizing dishwashers.

Abstract: A dishwasher that fits within the conventional U.S. residential dishwasher counter space and uses the conventional U.S. residential power supply not only achieves within a convenient cycle time the same standard of sanitation as set forth for commercial hot water sanitizing dishwashers, but substantially surpasses the same.

Abstract: A system (10) for determining a presence, identity, and duration of presence in a given area of an object includes one or more mobile transmitters (12) that periodically send out a beacon signal. A node (14) includes a receiver (16) that receives a beacon signal whenever a mobile transmitter (12) is within a threshold range of the node (14). The node (14) includes a controller (18) that determines a signal strength of each received beacon signal. The controller (18) compares the signal strength of each received beacon signal to a reference signal strength associated with the threshold range in order to determine whether the mobile transmitter (12) was within the desired detection area of the node (14). A base unit (24) sorts received information packets for processing by a base computer (28) in order to determine what mobile transmitter (12) was at what node (14) and for how long.

Abstract: A dishwasher that fits within the conventional U.S. residential dishwasher counter space and uses the conventional U.S. residential power supply not only achieves within a convenient cycle time the same standard of sanitation as set forth for commercial hot water sanitizing dishwashers, but substantially surpasses the same.

Abstract: An efficient residential dishwasher is disclosed. The residential dishwasher comprises a washing chamber, a rack within the washing chamber for holding dishes, a water tank for holding hot water to be used to clean dishes located on the rack, and at least one spray head within the washing chamber for cleaning dishes on the rack. After hot water has been delivered from the water tank to the washing chamber, the spray head sprays hot water to the dishes on the rack for the purpose of cleaning. The water tank will be filled with water from a fresh water line in response to a cooking apparatus being turned on.

Abstract: A method and system for monitoring service quality in a restaurant are disclosed. Multiple sensor modules are installed at each table of a restaurant for detecting restaurant customer service related information. The detected restaurant customer service related information is transmitted, preferably, over-the-air to a central computer unit having a receiver for receiving the detected restaurant customer service related information transmitted by the sensor modules over-the-air. A display monitor, coupled to the central computer unit, can be utilized to display the detected restaurant customer service related information received by the receiver to a restaurant manager in a real-time basis regardless of whether the restaurant manager is present at the restaurant or at a remote location.

Abstract: A smart table to be utilized is disclosed. The smart table includes a patron presence detector, a patron counter, a staff presence detector, and a transmitter. The patron presence detector detects information regarding the presence of patrons sitting at the table. The patron counter counts the number of patrons sitting at the table. The staff presence detector detects information regarding the presence of a staff member serving the table. The above-mentioned detected information are subsequently transmitted by the transmitter to a remotely located data processing system.