Abstract: Method and system for electrochemically compressing hydrogen. In one embodiment, the system includes a membrane electrode assembly (MEA) that includes a polymer electrolyte membrane (PEM), an anode, and a cathode. First and second gas diffusion media are positioned adjacent the cathode and anode, respectively. A humidifying membrane is positioned next to the second gas diffusion medium on a side opposite the anode. A water supply is connected to the humidifying membrane, and a hydrogen gas supply is connected to the second gas diffusion medium. A hydrogen gas collector including a back pressure regulator is connected to the first gas diffusion medium. Separators, positioned on opposite sides of the MEA, are connected to a power source. In use, hydrogen is electrochemically pumped across the MEA and collected in the hydrogen gas collector. The PEM is kept properly humidified by the humidifying membrane, which releases water into the second gas diffusion medium.

Abstract: Disclosed is a half-tube of ceramic paper inserted into the quartz tube of a microwave oven quartz lamp. The ceramic paper acts as a reflector, permitting directional control of the infrared radiation from the quartz lamp.

Abstract: A quartz lamp heater is disclosed for a combined microwave, infrared and convection cooking oven. The quartz infrared lamps have blinds which either direct the infrared rays toward the food for broiling, or towards a rotating heat exchanger/fan, which in turn transfers heat to the air and blows it out and down towards the food. A quarterwave choke is provided to prevent microwaves from exiting the cavity through the power leads to the quartz lamp heaters.

Abstract: An oven is disclosed combining microwave, infrared and convection cooking. The oven includes in addition to a magnetron, a pair of quartz infrared lamps and a rotatable heat exchanger/fan. The quartz infrared lamps have blinds which either direct the infrared rays toward the food for broiling, or towards the rotating heat exchanger/fan, which in turn transfers heat to the air and blows it out and down towards the food. The entire oven is maintained at negative pressure to prevent the escape of hot, smoke-filled air into other parts of the oven or the kitchen.