Abstract: Heated oven inlet gases enter a receiving chamber within the oven and are disbursed into the oven interior through directionally oriented, venturi-like outlets. Interior oven gases are allowed to be drawn into the resulting low pressure zones so as to mix with the inlet gases and inducing a circulation pattern within the oven interior.

Abstract: A constant temperature chamber to be disposed in a handler for use with an IC tester is provided which is capable of preheating semiconductor devices to be measured to a preset temperature uniformly and in a short time. A rotary stage adapted to rotate with semiconductor devices to be measured loaded thereon is disposed in the bottom of the constant temperature chamber enclosed by thermal insulation walls. A heater is disposed in the upper portion of the constant temperature chamber. An axial-flow fan is positioned between the heater and the rotary stage. Further, a tubular flow-rectifying member is disposed surrounding and in proximity to the outer periphery of the axial-flow fan.

Abstract: An oven comprises a housing with at least two zones, which are each provided with a device for setting a cooking state in the relevant zone, such as the temperature and relative humidity, as well as a conveyor belt, which runs through each of the zones and on which food products to be heated can be held, which conveyor belt has at least one path with a plurality of windings. These two zones are situated one above the other. Each zone has at least one ventilation device and also a heating device for circulating hot air through that zone and parallel to the boundary region between two zones.

Abstract: An outer housing has an inner cooking chamber and at least one opening for air flow into the cooking chamber. A heat source is located at the center of a lower wall of the cooking chamber. A plurality of food holding racks for supporting food to be cooked are mounted on a mounting assembly at spaced intervals in an annular path around the heat source. The mounting assembly is rotated by a drive mechanism so that the racks travel in the annular path around the heat source, and the racks are simultaneously rotated about their own axes to promote even cooking.

Abstract: A microwave oven incorporating therein an air cooling system comprises an outer casing containing a cooking chamber and a compartment. The compartment is provided with an air intake opening. A magnetron and a high voltage transformer are positioned at upper and lower sides within the compartment, respectively. A cooling fan is disposed at a position near the high voltage transformer and forces cooling air around the microwave oven to enter the compartment through the air intake opening and to leave the compartment along a plurality of airflow routes. A screen plate is disposed between the high voltage transformer and the cooling fan and directs a part of the cooling air from the cooling fan to the magnetron so that the magnetron is directly cooled by the cooling air.

Abstract: An oven (1) for baking foods having a baking cabinet (2), at least one door (3), a plurality of burners (4), a plurality of annular heat exchange tubes (6) for receiving in an annulus (7) at an intake end (8) combustion gases (5) from the burners (4), a flue (9) for conducting the combustion gases (5) out of the oven (1), and a blower device (11) for recirculating air from within the baking cabinet (2), over the heat exchange tubes (6) and back into the baking cabinet (2). In the improvement, a first bracket (20) is removably attached to the oven (1), a second bracket (21) is attached to the oven (1) and spaced a distance from the first bracket (20). A plurality of annular heat exchange tubes (6) are disposed between the brackets (20, 21) with the intake end (8) of each tube attached to the second bracket (21) and the discharge end (10) of each heat exchange tube (6) attached to the first bracket (20) so as to form a removable rack (25) of the heat exchange tubes (6).

Abstract: An oven for preparing food products comprises a housing, a conveyor belt which is movable through the housing and on which the food products can be arranged, which conveyor belt follows a helical path, heating elements and booster devices for generating a stream of hot air through the housing in connection with heating the food products arranged on the belt. In the housing there are guide elements for guiding the stream of hot air over the belt in such a way that the products are uniformly heated in the transverse direction of the belt.

Abstract: The oven of the present invention is a low profile, dual conveyer oven including an oven cabinet, two closely spaced conveyers and an air heating and circulation system. The conveyers and the oven cabinet are adapted so that the conveyers can be easily removed from the from the front or side of the oven cabinet. The oven cabinet houses the conveyers, ducts and manifolds which all can be easily removed for cleaning or other maintenance. Each of the conveyers include separately controlled drive motors capable of driving the each of conveyers at different speeds and in different directions. The air heating and circulation system features a transverse mounted burner tube, side mounted return air ducts, a central return air opening, common shaft mounted side fed dual centrifugal fans and hot air manifolds.

Abstract: The invention relates to a cooking oven for cooking food products. A modular cooking oven herein disclosed may include a plurality of modules arranged in end-to-end relationship, with partitions between adjacent modules. A continuously moving conveyor belt extends longitudinally through the oven from an inlet end to an outlet end. Hot cooking gas is continuously circulated in a closed path which is generally perpendicular to the longitudinal axis of the oven. A hot gas is circulated downwardly and then is directed through a plurality of axially spaced transversed slots, both above and below the conveyor, toward the conveyor belt and food cooking thereon. Spent gasses are then deflected away from the conveyor belt into a recirculation path, and are reheated in this return path prior to recirculation in a further cycle. Air and steam inlets are provided at various points, and are so arranged that an operator can provide either similar or different conditions of temperature and humidity in different modules.

Abstract: An apparatus for dehydrating fruits, vegetables and foods includes a stand having a recess, a blowing chamber having a top formed with a plurality of perforations, a fan chamber under the blowing chamber and communicated with the blowing chamber, and a tubular member close to a vertical inner wall of the recess, an electric motor fixedly mounted within the recess of the stand, a fan fitted within the fan chamber and drivingly connected with the electric motor, a base having a center hole fitted over the blowing chamber and a tubular portion close to an edge of the base, a plurality of trays each having a tubular portion aligned with the tubular portion of the base, a cover adapted to fit on an uppermost one of the trays and provided with a plurality of holes, an axle extending through the tubular member of the stand and the tubular portions of the trays, and a leg frame telescopically mounted on a bottom of the stand, whereby the trays can be easily turned open or closed as desired.

Abstract: An oven having a heating element cavity including a heating element, an oven cavity including a plurality of inner walls, at least one of which includes a plurality of vertically and horizontally-spaced wall apertures that are in communication with the heating element cavity such that heated air may be received therefrom, and an air circulation mechanism associated with the oven cavity adapted to force air over the inner surface of the at least one inner wall. Each of the wall apertures may be covered by a louver.

Abstract: The invention relates to a convection oven for processing food products, preferably, an oven (1) for baking. This is provided with heat-generating devices (4).According to the invention, the heat-generating device is a catalytic burner (4) that creates at least the main part of the heat, whereby higher efficiency is achieved, less space is needed, controllability is greater, and the process is more environmentally friendly.The invention also relates to a method for generating oven heat by means of catalytic combustion.

Abstract: A forced convection furnace gas plenum having a mixing chamber to provide a heated gas of a more uniform temperature is presented. The plenum includes a heating element for heating gas and an orifice plate for metering the flow of heated gas to product within the furnace. A heater plate having larger apertures than those of the orifice plate is disposed between the heating element and the orifice plate. The apertures in the heater plate are sized to allow heated gas to pass therethrough into the mixing chamber, located between the heater plate and the orifice plate, with minimal pressure loss. The heated gas mixes in the mixing chamber, causing the temperature to become more uniform before the gas exits through the orifice plate to impinge on the product.

Abstract: A microwave oven cooks in a microwave cooking mode using a magnetron, or in an oven cooking mode using a convection heater. A passage is provided for conducting outside air to the cooking chamber, and a fan is disposed in the passage for inducing the outside air flow. During the oven cooking mode, the convection heater is activated and the fan is deactivated, while the temperature in the cooking chamber is less than a reference temperature set by a user. When the temperature in the cooking chamber exceeds the reference temperature, the heater is deactivated, and the fan is activated.

Abstract: An air flow system for cooling heat generating elements, such as a magnetron and high voltage transformer, of microwave ovens is disclosed. Air inlet holes are formed on the casing's bottom at a portion in the front of the fan. Air outlet holes are formed on the casing's rear wall. A fan is set in an air guide wall standing on the casing's bottom at a portion between the inlet holes and the heat generating elements. In the system, the outside air is introduced into the casing through the inlet holes by the blowing force of the fan and cools the heat generating elements prior to exhausting to the atmosphere through the outlet holes. The air guide wall eliminates reverse flow of the air in the casing. The cavity has air guide holes on one side wall thereof and cavity air exhaust holes on the other wall thereof, so the air is directly introduced into the cavity.

Abstract: A module adapted to generate a stream of hot, humid air, the module operating in conjunction with a proofing chamber in which pieces of yeast dough are raised prior to baking by being subjected to this stream. One section of the module is occupied by a replenishable water reservoir from which water is fed into the water pan of a steam generator. The pan is provided with a water heater element for boiling the water to produce steam which is collected in a steam chamber above the pan. A parallel section of the module is occupied by an air duct whose air intake at the inlet end of the duct leads to an air blower blowing a stream of air through an air heater element producing a hot air stream that flows via a mixing zone toward an exhaust vent at the outlet end of the duct. Steam from the steam chamber is injected by a steam tube into the mixing zone in the duct to intermingle with the hot air stream whereby discharged from the exhaust vent is a stream of hot, humid air.

Abstract: The apparatus for preparing a snack food product without the use of cooking oil includes an insulated housing with a product conveyor extending therethrough. A combination of overhead infra-infra red source and underneath open flame burners are positioned to create a high energy heat zone along one length of the belt. Air impingement scatter jets are positioned above and below a subsequent length of the belt and a superimposed hold down belt restrains the products from scattering. A dryer zone with fast moving hot dry air is provided to reduce the product moisture to a desired final end point.

Abstract: An electrically heated convection oven with built-in rotisserie for rotisserie roasting, baking, broiling, defrosting, and dehydrating foodstuff is characterized by the use of two motors. One for operating a fan which rotates within the heating chamber to create high velocity air flow throughout the heating chamber; the second one for rotating the rotisserie spit. The second motor is also utilized to drive a cooling fan that draws air over electronic controls to keep them safely cool. The electronic controls comprise a microcomputer which is pre-programmed to recognize input from a user and to process information from an air temperature sensor in the oven. The heating chamber features generously radiused, interior surfaces which from an integral, parabolic, reflective surface with substantial width for enhancing air flow, to increase air velocities and create evenness of heat within the heating chamber, thereby contributing to the performance of the oven.

Abstract: A microwave oven has a cooking chamber in which an electric heater is provided to perform convection cooking as an alternative to high frequency cooking. Heat from the heater is circulated within the cooking chamber by a heat-circulation fan situated behind an apertured back wall of the cooking chamber. A cooking chamber disposed behind the heater houses a motor for driving the heat circulation fan and also for driving a cooling fan disposed in the cooling chamber. The cooling fan draws in cooling air through cool air apertures formed in the rear of the oven. Hot exhaust air from the cooking chamber is discharged through exhaust holes formed in the rear of the oven, next to the cool air apertures. In order to minimize the travel of hot exhaust air from the exhaust holes to the cool air apertures a guide duct mounted on the rear of the oven directs the exhaust air from the exhaust holes upwardly to a discharge outlet at the top of the duct.

Abstract: In a baking space of an oven, baking molds filled with dough or a dough suspension to form moldings by forcibly passing heated air over the baking molds. The heated air is heated at a location external to the baking space.

Abstract: An oven includes a rear wall plate, a hot current device combined with the rear wall plate. The hot current device consists of a fan disc, a separating plate, two fans, and a rotating power unit having a motor and a motor frame. The two fans are rotated by the motor to blow hot air in a chamber of the oven to be sucked in a space between the fan disc and the separating plate and then exhausted out of the space into the chamber back through exhausting holes of the fan disc, and circulating around in the chamber because of the exhausting holes arranged in a radiating condition.

Abstract: A food processing system which includes a product baking stage (10), a product processing stage (11) and an endless conveyor (19) which is driven to carry product support trays (22) serially through the processing and baking stages. The endless conveyor (19) has a forward path (20) which extends through both the processing and the baking stages and a return path (21). The baking stage (10) comprises a baking chamber (26) through which the conveyor is guided to follow a path which includes a plurality of horizontal passes (27). The processing stage (11) comprises three interconnected compartments (29, 30 and 31) and in two of the compartments (29 and 30) the conveyor is guided to follow paths which include a plurality of horizontal passes (32). In the third processing compartment (31) both the forward path (20) and the return path (21) of the conveyor are guided to make a plurality of vertically extending passes.

Abstract: A food display case for displaying pre-cooked food products while preserving them at optimal serving conditions for prolonged periods of time is disclosed. The display case includes an outer housing with a display window, a recessed primary food heating element which evenly distributes heat across the display case, an air circulation system for providing a convective air flow, and a food moisturizing spray for retaining a desired humidified environment within the display case. In addition, a radiating heat lamp is suspended from the top of the display case for providing additional heating within the display case.

Abstract: A convection steam oven includes an enclosure with a fan for circulating air and heating elements downstream of the fan. An inlet pipe conducts water from a water supply to an outlet orifice directing a jet of water onto a spray cone that throws the water onto the fins of the fan and onto the heating elements. The inlet pipe includes a water flowrate regulator device including a watertight storage tank, an overflow pipe and a vent pipe. A solenoid valve controlled by a timer is provided upstream of the storage tank.

Abstract: A convection microwave oven has a high frequency generator for microwave cooking, and an electric heater for convection cooking. The heater is disposed within a cooking chamber at an upper portion thereof. A channel is disposed outside of the cooking chamber and communicates with the cooking chamber through an air inlet and an air outlet formed in vertically spaced relationship in a rear wall of the cooking chamber. A fan is situated within the channel adjacent the air inlet for drawing air from the cooking chamber via the air inlet, and discharging the air back into the cooking chamber via the air outlet. The air outlet is positioned to direct the discharged air toward the electric heater. The cross-sectional area of the channel can become either larger or smaller from the air inlet to the air outlet.

Abstract: A self-cleaning oven with improved venting system includes a bottom oven portion, a top oven portion, a back wall and a front member; the top oven portion and the bottom oven portion are separated by an inclined screen wall which is associated with the back wall and with the front member.

Abstract: A food processing apparatus includes a cabinet defining a food processing compartment accessible through a front access opening, and has a door hinged on the cabinet for movement between open and closed positions relative to the access opening. The door includes inner and outer door panels pivotally interconnected to enable access between the panels. The inner and outer door panels have aligned windows with the windows on the inner panel being larger so as to enable light from lights mounted on the inside of the outer panel to illuminate the processing compartment without glare to the operator. Other features of the invention enable better control of zoned heating within the processing compartment when used in either convection steam or convection hot air modes of operation.

Abstract: A convection oven is described that provides a more desirable cooking condition. The convection oven includes a cooking cavity having sidewalls, a ceiling and a floor and a combustion chamber below the cooking cavity for heating combustion gases to be supplied to the cooking cavity. A blower fan within the cooking cavity circulates air inside the cavity. As part of the airflow path from combustion chamber to the blower fan is an intermediate flow chamber disposed between the cooking cavity and the combustion chamber. By causing the combustion gases to flow through the intermediate flow chamber, a more uniform heat distribution of the combustion gases is achieved. In addition, some heat is transferred from the combustion gases to the cooking cavity floor while the combustion gases are flowing through the intermediate flow chamber. Because this heat is supplied to the cooking cavity floor rather than to the top or sides of the cooking cavity, a more desirable cooking condition is achieved.

Abstract: An automatic bread producing apparatus has a baking chamber. A temperature sensor is operative for detecting a temperature within the baking chamber. A first device is operative for detecting a room temperature. A second device is operative for determining a corrective value in response to the room temperature detected by the first device. A third device is operative for correcting a first control temperature into a second control temperature in response to the corrective value determined by the second device. A fourth device is operative for controlling a bread producing process in response to the temperature detected by the temperature sensor and the second control temperature provided by the third device.

Abstract: The present invention is a food storage cabinet that develops and maintains a warm, humid environment in its interior for storage of the food. The food is supported within a storage compartment in the cabinet, and a water bath is provided to produce the warm, humid environment to keep the food warm and moist. A support is positioned within the storage compartment at an angle so that when the door to the storage compartment is opened, ambient air enters the storage compartment and initiates air flow therein. The ambient air drops down through a front gap between the support and the front wall of the storage compartment, thus causing warm, humid air generated by the water bath to rise through a rear gap and "roll" over the food toward the front of the storage compartment. Therefore, by opening the door to the storage compartment, air flow is initiated within the storage compartment to quickly cover the food in warm, humid air.

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: An energy efficient high capacity rotary oven (10) comprising a main oven body enclosure (12) having an exhaust pipe (14). A shelf assembly (16) is mounted in a rotatable manner within the main oven body enclosure (12) between lateral side walls thereof, whereby the shelf assembly (16) will hold various foods to be cooked. A driver mechanism (18) is mounted on the main oven body enclosure (12) for rotating the shelf assembly (16). A gas burner system (20) is within the main oven body enclosure (12) below the shelf assembly (16). A cooking access system (22) is on the main oven body enclosure (12) in front of the shelf assembly (16), so that a person can open the cooking access system (22) to safely reach the food on the shelf assembly (16). A forced air circulation system (24) is on the main oven body enclosure (12).

Abstract: A processing apparatus, conveyor and method for processing products or materials, such as food processing equipment or methods, is configured such that the conveyor travels in a generally helical path within a processing chamber to expose products on the conveyor to a gaseous processing media such as heated or cooled air. The conveyor includes gas flow compensation including a plurality of gas flow compensation members which partially block a portion of the surface of the conveyor, preferably toward the exterior of the conveyor in the helical path, to deflect or direct more of the gaseous food processing media away from the less densely distributed products or materials at the exterior of the conveyor caused when the conveyor follows the helical path. The processing media is thus preferably forced in the direction of the more densely distributed products toward the interior of conveyor to uniformly expose product on the conveyor to the processing media.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute. Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: A food cooking oven, particularly for use in commercial or collective food service applications, includes a cooking cavity and a heat generating device. A fan is provided for fan-assisted cooking and is adapted to transfer heat to the inside of the cooking cavity. A zirconium-oxide cell is located at a wall of the oven and has one of its sides open towards the outside atmosphere and the other one of its sides open towards the inside of the cooking cavity and is capable of measuring the relative concentration of oxygen within the cavity. The terminals of the zirconium-oxide cell are connected to an indicator, which is arranged so as to be visible from the outside of said oven. The cell terminals are also connected to a controller, which preferably includes at least one connected electronic microprocessor unit and is arranged so as to be able to automatically determine the moisture content of the gas mixture inside the cooking cavity.

Abstract: An oven for heating food includes a refractory slab for placing a food item to be heated thereon. The refractory slab is preheated to a preselected temperature by a first electric resistance heating element disposed below the slab. The oven also includes a second electric resistance heating element and circulating fan disposed above the food to be heated. When food is cooking, electrical power is switched from the first heating element to the second heating element so that both heating elements are never operated at the same time. Food is cooked by the dual action of conduction from the slab and convection from the second heating element and fan. After the food is cooked, power is switched back to the first heating element to maintain the slab at the preselected temperature.

Abstract: Convection air oven comprising a polygonal base housing, preferably rectangular-shaped, forming an internal cavity which constitutes the cooking chamber, which is provided with a rotating plate and is open on two of its opposite sides, defined by two opposite facing walls, one of which incorporates a circulating air inlet leading to heater means wherein the air is heated and impelled via impeller means to an overhead duct fitted on the ceiling of the cooking chamber, said duct communicating with a cavity located behind the opposite wall of the cooking chamber which is provided with a series of central, vertically extending, dimensionally adjustable grooves through which the hot air emerges to be distributed throughout the interior of the cooking chamber.

Abstract: An apparatus (1) for use in heat treatment of for example French fried potatoes (10). This process takes place in a treatment chamber (3) where the product is exposed to intensive heat radiation from a number of quartz tubes (14) while they constantly are turned by means of a rotating driving wheel (15) with a number of carriers (16) placed along the periphery. Humidity, smoke and smell separated from the product during this process are sucked off by means of a ventilator (17) which leads the polluted air through a filter device (4) via a convector (5) between the treatment chamber (3) and the filter device (4). The whole arrangement is built up into a cabinet (2) which on the top and at the bottom is provided with ventilation openings (26, 27) through which secondary air is flowing for cooling the polluted air flowing through the convector (5). Thereby a heat exchange effect is obtained for reducing the sucked off temperature to an acceptable level before the air reaches the filter device (4).

Abstract: A convectively-enhanced radiant heat oven includes an elongated cooking chamber with first and second ends positioned opposite each other. A removable holder is positioned in the chamber to hold food items for cooking. One or more heating devices are placed in the chamber to create radiant heat. An air circulating device for circulating heated air within the chamber is positioned within the chamber on the first end. A vent, positioned along a wall of the internal chamber nearest the second end is used to adjust cooking characteristics of the oven. The oven cooks a wide range of foods quickly and efficiently.

Abstract: The present invention relates to an apparatus for barbecue grilling of food comprising an outer housing (1) having a grill (2) upon which food can be placed, a radiant heat source (3) located below the grill (2), and a supply (4) of combustible gas and air mixture to heat the radiant heat source (3). The radiant heat source (3) comprises a chamber located within the outer housing, the inner chamber (3) being spaced from the outer housing (1) to define an air passage (9) and wherein a supply of pressurized air flows in the air passage (9), the pressurized air providing a primary source of air for mixing with the combustible gas and a secondary source of air which passes into the inner chamber (3) thereby increasing oxidizing conditions within the inner chamber.

Abstract: A combination radiant heat, convection and rotary air impingement closed loop oven comprising an oven housing mounting a removable cooking chamber with a pair of driven spaced apart removable impingement disks. The removable cooking chamber comprising a top and a bottom each having a generally circular opening for receiving a removable driven rotating impingement disk. The disks each comprise a plurality of round edged, generally circular air impingement orifices and a central hub defining a slot. The hub indexes with a pinned drive shaft. The upper disk is quarter turn spring loaded locking and unlocking. The side walls of the chamber removably mount at least one product support surface relatively parallel to the disks. A variable speed fan provides pressurized air to a plenum defined between the housing and the chamber. A heating element or power burner heats the air within the plenum before it is discharged through the impingement orifices in the disks.

Abstract: A ventilation system for a single or stacked conveyor ovens includes an exhaust canopy which extends across the top of the ovens and defines exhaust channels positioned above the conveyor openings on opposite sides of the ovens. A make-up air system delivers make-up air beneath each conveyor opening where it is directed upward through an air curtain nozzle to produce an air stream that directs cooking gases emanating from the conveyor openings upward and into the exhaust channels.

Abstract: An oven is capable of cooking food in a microwave mode or in a simultaneous microwave/convection mode. During the microwave cooking mode, a first fan blows outside cooling air through an electrical component compartment and then into a cooking chamber via through-holes formed in a partition wall separating the compartment from the cooking chamber. During the simultaneous microwave/convection cooking mode, cooling air is prevented from entering the cooking chamber via the through-holes by an air curtain established across the cooking chamber side of the through-holes. The air curtain is established by a second air circulator which blows heated air into the cooking chamber in a direction toward the through-holes.

Abstract: A heated air-circulating oven is disclosed, having a baking chamber in open communication with one or more suction chambers. One or more blowers draw air from the baking chamber through the suction chambers. The drawn air then passes through a blowing chamber and through a plurality of blown air distributors in open communication with the baking chamber so as to reinject the air drawn and blown by the blowers back into the baking chamber. The oven also has a heater external to the baking chamber so as to heat the air drawn by the blowers.

Abstract: The invention relates to a hot air oven for the preparation of foodstuffs, having: a casing; a refining chamber bounded by four side walls, a bottom wall and a cover wall; a first fan for producing a hot air flow in the refining chamber; a rotatable basket for the foodstuffs which can be introduced into the refining chamber and through which the hot air flow passes during operation; a control device for the performance of the refining process, said control device comprising a temperature-regulating system; and at least one air supply channel and at least one air discharge channel, a more reliable and low-maintenance operation of which is made possible by the provision of at least one flap to open or close the air supply channel and/or the air discharge channel.

Abstract: A restaurant sized convection oven has a single-sided blower wheel with forward curved fins. A pair of spaced parallel baffle plates are in front of the blower, each plate having a central hole or opening. A connecting duct extends a passageway for flue gas to pass into a space between the plates. The hole in the plate nearest the blower has a diameter which is larger than the diameter of the hole in the plate nearest the baking cavity in order to create a suction in the connecting ducts for drawing in the flue gas. The ratio of flue gas to hot oven air is established primarily by the cross-sectional areas of the connecting duct and the two holes. One of the baffle plates has edge cut outs which eliminate the need for a blower scroll.

Abstract: A smoke abatement assembly is provided as an adjunct overlaying a cooking device such as a broiler or fryer system in a commercial restaurant. The smoke abatement assembly comprises a sealed housing which supports a low-pressure flame arrester, between 1 and 10 inches above the cooking area of the cooking device. A catalyst module is also removably mounted within the sealed housing above the flame arrester. The module includes a plurality of spaced low-pressure oxidation catalysts of controlled thickness, between 1 and 6 inches thick. The plurality of catalysts have a combined thickness equal to the thickness of a single catalyst providing the optimum catalyst volume or contact time for the installation. Each of the components, that is the flame arrester and plurality of catalysts, defines a smoke access area substantially equal to the cooking area of the broiler or fryer.

Abstract: An oven for continuous baking of bread, Viennese bread, pastry products or the like includes of juxtaposable modules, each module including a baking chamber and conveying apparatus for holders, such as plates or racks, on which are arranged the products, for conveying same through the baking chamber, from an inlet opening to an outlet opening. The inlet opening of a baking chamber of a module is capable of coinciding with the outlet opening of a preceding module, these inlet and outlet openings being in the shape of slots. Each module includes a connecting arrangment surrounding this inlet opening and the outlet opening, which allow same to be made integral with the module preceding and/or following same. The conveying apparatus are partly defined by an intermittently operating noria on which are arranged the holders.

Abstract: An improved combination convection/steamer oven is provided that is capable of maintaining an optimum steam saturation level without quenching by equipping the steam generating system of the oven with an adjustable water supply source. When the oven is initially being brought up to the preselected cooking temperature, a microprocessor controller uses a stored water flow rate profile to calculate the water flow rate required to prevent quenching yet enable a desirable rate of temperature increase. Once the oven has reached operating temperature, the microprocessor controller analyzes temperatures in a drain channel and the cooking cavity and, based on these parameters, calculates the water flow rate into the steam generating system required to optimize steam saturation in the cooking cavity. The steam generating system also has an improved atomizer including a rotating paddle wheel that is fed water from within by a sprayer fan.

Abstract: A thermal convection oven comprises an enclosure housing an oven cavity having connected rear, top, bottom and side walls to define an oven space having a front opening. A door is hingedly mounted to the enclosure about the front opening providing selective access to the oven space. A bottom plate is mounted in the oven space above the bottom wall separating a heated space from a cooking space, the plate having peripheral bottom vent openings. A heating element is disposed in the heated space. A blower fan is disposed in the heated space in proximity to the heating element. A top vent opening is in the cavity above the bottom plate. The blower fan circulates air heated by the heating element through the bottom vent openings into the cooking space and out the top vent openings.