Abstract: The present invention relates to a baking oven, particularly for bread or confectionery. It consists substantially of a closed compartment within which a plurality of cooking surfaces are envisaged, fixed or mobile, heated, and between which a hot air flow may circulate. These cooking surfaces are heated by first heating means, whilst the hot air flow above the cooking surfaces is heated by second heating means, independent of the first heating means. First measuring and adjustment means are also envisaged for the temperature of the cooking surfaces, and second measuring and adjustment means for the temperature of the air flow.

Abstract: Foodstuff pellets are puffed by radiantly heating the pellets in a chamber to cause a rapid rise in the chamber temperature to a temperature sufficient for puffing, and once this temperature has been reached, a fluidizing flow of air is created and maintained within the chamber to agitate, move and suspend the pellets within the chamber while maintaining the puffing temperature causing uniform puffing of the pellets. After puffing of the pellets, the radiant heating is discontinued while the fluidizing flow of air continues to cool the puffed pellets.

Abstract: The system comprises in combination: a track (11, 111, 9, 113, 13) leading through a number of stations (3, 5, 7); at least one carriage (26) for supporting a tray unit (30) and traveling along said track; a preparation station (3) equipped with means (121) for laying out a layer of dough, and at which the preparation can be completed; a cooking station (5) with an oven through which said carriage (26) can pass and in which it can stop, with heating means (5B, 5C) and suitable control gear; a station (7) from which to serve the cooked product, generally by the portion; and means of returning the carriages to actuate successive cycles.

Abstract: An arrangement for generating steam in ovens, particularly baker's ovens, comprising a stand which carries a plurality of superposed and generally horizontally extending gutter means (8, 9) whose bottoms include a plurality of through-penetrating holes (11) which allow water to pass to underlying gutter means, and further comprising members (12) which are mounted adjacent the holes and which partially covering the holes. The members (12) have an elongated form and extend through holes (11) in at least two gutter means (8, 9) arranged one above the other, and the cross-sectional area of the members (12) in the hole region is smaller than the cross-sectional areas of the gutter means.

Abstract: A convection oven having an insulated oven chamber bounded by a front access door, a floor, a ceiling, two side walls, and a rear wall. An inlet air passageway, which includes a heating element, delivers heated air to the oven chamber, and an exhaust passageway exhausts air from the oven chamber. A baffle plate spaced from the rear wall divides the oven chamber into a blower compartment and a baking compartment, which are connected by a return air opening in the baffle plate and at least one peripheral opening outwards of the return air opening. A blower fan in the blower compartment draws heated air into the oven chamber, mixes the heated air with air already inside the even chamber, circulates the mixed air throughout the oven chamber, and expels air through the exhaust passageway. To alleviate problems caused by high and low pressure zones created in diagonally opposing corners of the blower compartment by rotation of the blower fan, two pairs of diverter plates are disposed around the blower fan.

Abstract: Thermalizing apparatus for food product which includes a food receiving chamber, a first heat source to heat the chamber, a reservoir to receive water located in communication with the chamber and a second heater located in the water reservoir to establish moisture vapor content in the food chamber.The temperature of the air in the chamber and the temperature of the water in the reservoir are controlled to maintain selected conditions in the chamber by selectively supplying energy to the air heater and to the water heater. A controller is provided to allow selection of conditions appropriate for food in the chamber and maintain the air and water in the reservoir at selected temperatures to maintain the desired characteristics of the food in the chamber.A condenser device is provided to maintain water and heat content in the chamber to prevent excessive moisture in the chamber and to maintain food texture and quality as freshly cooked, heated food is introduced to the chamber.

Abstract: An appliance which includes an inner compartment with one zone in which uncooked bagels can be boiled and a second zone for subsequently baking the boiled bagels. The same appliance can also be used to make bagel doughs and to both make and bake other yeast doughs.

Abstract: A portable pizza oven comprising a fixed upper casing, a fixed lower casing, the upper and lower casings defining therebetween an opening, an upper heater assembly located within and fixed to the upper casing, a lower heater assembly located within and fixed to the lower casing, so as to define a cooking chamber which is located between the heater assemblies and which is accessible via the opening, and a pan assembly insertable into and removable from the cooking chamber, the pan assembly including a circular tray having a diameter of slightly greater than twelve inches, the pan assembly also including a handle fixed to the tray, such that, when the pan assembly is inserted into the cooking chamber, the handle closes the opening, thereby closing the cooking chamber.

Abstract: An automatic bread making apparatus is provided, the apparatus having a housing having an interior surface, a baking chamber having interior and exterior surfaces, and a baking pan fabricated from a heat-resistant material. The baking chamber is positioned within the housing to form an air space between the interior surface of the housing and the exterior surface of the baking chamber. The baking chamber is also provided with an openable transparent top cover. The baking pan is positioned within the baking chamber to define an air space between the interior surface of the baking chamber and the baking pan. A first impeller is provided to supply and circulate heated air within the air space defined between the interior surface of the baking chamber and the baking pan. A second impeller is provided to supply cool air to the space defined between the interior surface of the housing and the exterior surface of the baking chamber.

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 with a housing, with a cooking chamber delimited by four side walls as well as a bottom and a ceiling, with a first (2) blower for generating a hot air flow in the cooking chamber, with a rotatable basket (4) for the foodstuffs (5), which can be inserted into the cooking chamber, wherein the basket (4) can be rotated around an axis of rotation and the hot air stream flows through it during operation, wherein the basket (4)is guided into the direction required for insertion into the cooking chamber by means of guide elements (10) wherein the guide elements (10) are provided with a friction-reducing surface.

Abstract: A gaseous fuel burner assembly for heating a space particularly an oven of a domestic cooking appliance comprises a gaseous fuel burner separated from the space by a baffle plate, and, also separated from the space by the baffle plate, a fan for withdrawing air from the space via an aperture or apertures in the plate and returning that air to the space via an exit or exits adjacent the edge of the plate, the or each aperture being so located that, during its passage from the aperture or apertures to the exit or exits, the air passes close to the burner. The fan may also draw in air from a plenum chamber behind the oven. The burner may be of the duplex variety and may have two independently controllable burner heads.

Abstract: An improved vertical conveyor oven is provided which facilitates the flow of heated air within the oven. The oven includes a housing having a first open end, side walls and a rear wall. An access door secured to the housing at the housing first open end. A perimeter ducting system is formed within the housing, defining an interior heating chamber. The ducting system includes a first portion disposed about and extending inwardly from the housing side walls and rear wall, and a second portion disposed upon and extending inwardly from the access door. A combustion chamber is provided within the housing below the interior heating chamber. A heat circulation fan is provided within the housing above the interior heating chamber. The heat circulation fan operates to draw heated air from the combustion chamber upward through the heating chamber and downward between the ducting system and the housing, exterior to the heating chamber.

Abstract: In the case of a curing installation, in particular for magazines with lead frames which are fitted with electronic chips, there is provided at least one box (R.sub.2) which can be closed by a door and in which at least one fan is arranged for subjecting the lead frames in the magazine to hot gas. The fan is supported on a housing of the box (R.sub.2) and is arranged in such a way that it produces in the region of the magazine at least one essentially horizontally directed gas stream essentially parallel to the longitudinal direction of the magazine, so that gas flows through the magazine. The fan may be designed as a helical fan or a radial fan, and the direction of the gas stream may be varied by reversal of the direction of rotation of the fan.

Abstract: An oven for maintaining the quality of stored, heated food includes sensors for sensing the temperature of water in the oven's water reservoir and for sensing the temperature of air in the oven and a control system to compensate for the loss of heat and moisture when the door is opened by increasing the temperatures of the water and air above the set values for a period of time.

Abstract: A baking pot which includes a pot body having a hot air inlet, a trim mounted in the hot air inlet of the pot body and having a conical center hole, a turbine wheel having a wheel shaft mounted in the conical center hole of the trim by a bearing, a drip plate mounted within the pot body above the turbine wheel, a grid mounted on the pot body above the drip plate, and a pot cover covered on the pot body over the grid, the pot cover having a rotary knot, a plurality of air vents equally spaced around the rotary knob, and a shutter plate fastened to the rotary knot and turned by it to close/open the air vents of the pot cover.

Abstract: A microwave oven is combined with gas heating, particularly for cooking foods for groups. The oven includes a cooking chamber, one or more magnetrons for the generation of microwaves, and several hollow heating elements arranged internally or on the walls of this chamber. The oven may also be provided with a conduit for the introduction of steam from an external boiler, in which products of the combustion of inflammable gases pass through these heating elements (5), and their interiors are not in communication with the interior of the chamber. These heating elements consist of essentially vertical tubes that at least partially cross this cooking chamber. The upper ends (11) of the gas exhausts of these heating elements (5) are closed by a box element (12), which is hermetically sealed to microwaves against the upper surface of the top (9) and has at least one hole (14). A corresponding second tube (15) is attached to edges of the hole and defines a microwave trap.

Abstract: The invention describes a device for cooking food without frying fat where touchable parts are kept well cooled and the food products can be taken out without the device having to be dismantled or tools being used and where the amount of watervapour in the food processing compartment can be regulated in such a way that optimum process quality can be reached. The invention solves these problems by the food processing taking place in the rotating food processing compartment (8) which is flushed by hot air driven by a fan (12) placed inside the oven compartment on five sides surrounded by the shell (2) and the sixth side of which is covered by a component consisting of the heat shield (4) and the cooling-air duct (5) broken through by the rotatable basket holder (6) with the basket (7) and with their corresponding heat shields (20,21) and cooling-air ducts (22,23).

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 versatile cooking unit providing food service operations with a means for rapid and uniform baking or heating a wide variety of foods. The unit comprises: a chamber (6) and blower (2), heater (3), high static pressure plenum (4), and distribution plate (5) capable of providing unidirectional, high velocity, heated air uniformly distributed through the oven chamber, and that that air velocity is maintained within desired limits during normal operation. A turntable (7) located in the oven chamber rotates vertically racked food trays or containers during operation to ensure uniform product contact with the heated air.

Abstract: Disclosed is a temperature and humidity controllable doorless oven for cooking, warming and storing food products for extended periods of time. The oven includes a cabinet having interior walls and exterior walls which form an air duct between the walls. An interior oven chamber is formed within the interior walls with the cabinet providing an access opening into the interior oven chamber. A controllable heating element generates a warm environment inside the interior oven chamber and a humidifier generates a moist environment. To maintain the warm and moist environment inside the interior oven chamber, an air stream which forms an air curtain is moved through the air duct and across the access opening.

Abstract: A baking oven comprises means forming an oven heating chamber, a heating means, a turbine that propels hot air toward the heating chamber, at least one hollow bridge located in the heating chamber and provided with hot air outlets, guides which guide the hollow bridge so as to shift the hollow bridge, and a bridge shifting unit arranged so as to force the bridge to make shifting movements on the guides.

Abstract: Bagel cooking apparatus which includes a casing divided into a lower zone in which uncooked bagels can be boiled and an upper, oven zone for subsequently baking the boiled bagels. A cam mechanism with an externally accessible operator is provided to move a bagel-supporting structure housed in the casing between the lower, boiler zone and the upper, oven zone. A control system allows a user to independently control the operation of the bagel cooker during the boiling and baking steps.

Abstract: A handle adapted for replacing a heater and blower system removably located in a central opening defined a top enclosure of a countertop oven. The handle comprises a mounting system for removably attaching the handle to the top enclosure in order to replace the heater and blower system when the heater and blower system is removed. The handle enables a user to remove the top enclosure from the bottom enclosure by lifting up on the handle when the handle is installed in the top enclosure. In this manner, the countertop oven may be converted to a food server comprising the handle, the top enclosure, and the bottom enclosure.

Abstract: An apparatus is provided that comprises a self-stacking spiral conveyor that traverses through a circulating atmosphere. The atmosphere is manipulated by one or more chambers having an open side adjacent to the perforated sides of the spiral conveyor. Additional control over the circulating atmosphere may be achieved by injection or ejection of gas into one or more chambers.

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: Container for transporting warm foodstuffs with a first closable space (1) for the foodstuffs for transporting, a second closable space (2) in thermal contact with a heat source (5), and means (3) for transporting air from said second space to said first space. Container wherein the first space and the second space are mutually adjacent and are mutually separated by an air-permeable partition (4), and the means for transporting air can comprise a fan (3). The heat source comprises for instance a heat exchanger (5) provided with a supply conduit (6) and a discharge conduit (7) for a heat transporting medium, in particular a radiator (5) accommodated in the second space and/or an electrical heating element or a combustion heater (10), in particular a combustion heater operating on motor fuel.

Abstract: An oven, particularly with an apparatus for pyrolytic self cleaning, includes an oven wall having an exhaust opening formed therein through which exhaust produced during oven operation can flow out to the outside. A throttle automatically adjusts an exhaust flow cross section of the exhaust opening or of a flow conduit adjoining the exhaust opening.

Abstract: A food cooking oven has an access door (1), a cooking cavity (2), and a motor-driven fan (3) situated on the back side of the cooking cavity. A partition wall (4) is arranged to diffuse the air flow generate by the fan. A rear chamber (5) is situate behind the fan and is confined on its front side by the fan and the partition wall (4). The oven is provided with a conduit (6), an end portion of which terminates with a nozzle (7) positioned near the wheel of the fan (3). The other end portion of the conduit (6) is connected with a reservoir (8) and a pump (9) adapted to pump liquid contained in the reservoir into the conduit (6). The pump (9) and the fan (3) are connected to a control device (10) adapted to control their operation. A second conduit (17) has an outlet end portion terminating with a second nozzle (18) that is also arranged close to the fan (3).

Abstract: This invention relates to a method for controlling a ventilation motor of a microwave oven which is provided to control the ventilation motor automatically according to a setting time by a user.

Abstract: An efficient convection oven is described. The oven utilizes a single inlet centrifugal induced back draft fan disposed in a sidewall thereof between vertical burners and combustion chambers to constantly mix products of combustion from the combustion chambers with air from within the oven cavity and recirculate the same. The fan design of the instant invention permits air changes within the oven cavity in the range of 85 to 100 per minute and the vertical burner fan combustion chamber combination permits a dramatic increase in the rack space within the oven cavity for a given oven exterior envelope.

Abstract: An improved electric oven comprises a base on which is supported a covering construction, the base housing a pair of metal heating coils to be coupled to the electric mains by electric cables and connected to the rear wall of the oven base, a cooking plate being moreover provided which can slide between the coils along guides applied to two side inner walls of the base.

Abstract: A device for transmitting a heating or cooling medium to a moving substrate which includes at least one continuous channel traversing at least a major portion of the width of the moving substrate for converting a multidirectional flow of the heating or cooling medium into a unidirectional flow, a device for removing and/or preventing the presence of foreign matter within the channel, and ovens and freezers employing the same.

Abstract: A pellet-receiving container including an air flow-directing agitator mounted in the bottom thereof and cooperating with a forced inflow of air initially introduced through a heater element preheated to at least approximately 375.degree. Fahrenheit for intimate unencumbered contact of the entire surface area of each pellet with the hot air.

Abstract: A microwave oven cavity 2 is provided by a magnetron(s) with microwave energy for providing heat in the thermal cavity. Hot air is supplied by a heated air supply and director (21,22,24). Cool air, at least a portion of which is able to assist in containing and/or directing at least a portion of said hot air, is also supplied via a sleeve (31) so as to provide localization of at least a portion of said hot air in the thermal cavity, and optionally to prevent or reduce heat reaching at least a portion of the boundary of the thermal cavity.

Abstract: An improved cooling arrangement is disclosed for an industrial heat treat furnace. The furnace includes a closed end cylindrical heat treat chamber in which a plenum plate is suspended adjacent the rear end thereof. The plenum plate has a central underpressure opening and a fan between the rearward end of the furnace and the plate develops a wind mass which circulates into the furnace chamber and is drawn back into the fan through the plate central underpressure opening. Between the plenum plate and the furnace rearward end is positioned a first fixed fan diffuser followed by a second fixed fan diffuser. The first fan diffuser permits wind mass flow therethrough when the fan is rotated in a first direction but not in a second direction and similarly the second fan diffuser permits wind mass flow therethrough when the fan is rotated in a second direction but not in a first direction.

Abstract: Disclosed is a cooling device of a microwave oven which can be easily assembled on a rear wall of a microwave oven with reduced noise, improved cooling efficiency, and increased space efficiency of a machine chamber thereof. The cooling device has a fan cover disposed on the rear wall and having a plurality of pores formed therein. Side panels of the fan cover extend inward with such an inclination that the inner surfaces of the side panels confront a cooling fan. The fan cover protrudes backward from the machine chamber, and has a dent replacing a separate spacer for ensuring the introduction of air through the pores regardless of the place at which the microwave oven is installed.

Abstract: A self-cleaning gas-fueled oven for cooking with a flameholder and door which permit self-cleaning at temperatures exceeding 900.degree. F. The flameholder has a grille divided into two opposed, substantially flat portions, each of which contains an array of ports of two distinct sizes. The smaller-sized ports are tapered, increasing in cross-sectional area in the direction of gas flow through the grille. The oven door has a lip extending substantially perpendicularly from the door's sidewalls so as to overlap the periphery of the door's inner panel.

Abstract: A roaster oven with whirlpool circulation comprising an oven housing and a whirlpool circulation device, the oven housing having two heating tubes for heating up air therein, an air inlet and two air outlets in a front wall, the whirlpool circulation device having a fan, a fan housing and a power source, the fan positioned in the fan housing to be rotated by a motor in the power source to blow air in the fan housing, the fan housing having two whirlpool circulating tubes bent backward extending from the fan housing to lead hot air from the oven housing through the air net into the fan housing and then through the air outlets of the oven housing and into the oven housing to circulate as a whirlpool around an article placed in the roast chamber, for thorough and even roasting.

Abstract: A convection oven includes a frame having a base member and two upright members which extend upwardly from the base member. A cooking chamber is removably supported by the frame and includes an upper enclosure member and a lower enclosure member. A housing attached to the upper enclosure member is configured so that cool air flows from a peripheral portion of an arm into a central portion of the housing and then is expelled from the arm over the upper surface of the upper enclosure member. A passive hinge connects the housing to the frame such that the housing and upper enclosure member may be both separated from the frame and lower enclosure member by lifting the housing vertically and pivoted relative to the frame and lower enclosure member. An extension ring selectively enlarges the size of the cooking chamber. A holster may hold the upper enclosure member and the housing when they are separated from the lower enclosure member.

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 convection oven is given a lower profile so that two ovens may be stacked without exceeding a height so that the uppermost of the stacked ovens may be comfortably reached by a relatively short person. Also, the oven requires less floor space for installation and operation. The height of the oven is reduced by placing inshot burners at an inlet to the oven. Heretofore, the burners were placed under the oven, which increased the space which must be provided to enclose the burner, and therefore the overall height of the burner. The height of the oven is reduced by allowing the flue gas flow from front to rear before entering the cooking cavity. Heretofore, the flue gas flowed from under the cooking cavity to the sides and up towards the top of the cooking cavity. From there, it traveled to the top of the cooking cavity before entering the cooking cavity itself.

Abstract: An oven comprises an enclosure in which an intermediate wall separates a first part for containing materials to be cooked from a second part containing the functional units of the oven and in particular a fan and a burner. The burner is on the downstream side of the fan in the direction of the flow of air caused by the fan and the flame that it produces is oriented transversely to the direction of air flow. The burner outlet orifices are oriented to allow any water condensing in the burner to drain out by gravity. The intermediate wall is removable for cleaning. This maximizes the volume of the first enclosure part and considerably facilitates cleaning of the functional units of the oven, without disturbance to the operation of the burner.

Abstract: A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.

Abstract: The heat radiating device of an induction heater comprises a body, a heat radiating unit, and a ventilating unit. The body comprises a bottom housing provided at the front end thereof with a plurality of air admitting holes. The heat radiating unit is mounted on the air admitting holes and composed of a fan. The ventilating unit is disposed in the upper portion of the rear end of the body and provided with a ventilating seat and a horizontal air duct with an outlet whose level is higher than the bottom of the mounting portion of the body. The cool air is drawn in form the air admitting holes while the hot air is let out from the ventilating holes of the ventilating unit.

Abstract: An apparatus and process of cooking potato pieces fluidized in upwardly flowing heated air in an inverted conical cooking chamber to produce hot browned potatoes with a moisture content over 40%. According to the invention the apparatus is provided with a multispeed air blower to provide higher pressure heated air to the bottom of cooking chamber at startup of cooking to overcome jamming of potato pieces; supplemented by mechanically moving a perforated bottom support platform upwardly in the cooking chamber at startup of cooking to push any jammed potato pieces into the upwardly flowing air to assure fluidization.

Abstract: Method of thawing deep-frozen packed products in which a relatively dry heated airflow sweeps around the product for a period of time, the duration of which is determined by the temperature measured in the middle of the product. The heat flow rate imparted to the airflow is controlled in dependence on the surface temperature of the product at the place where the product is expected to reach the highest temperature.

Abstract: A bake oven comprising a base frame, a motor-driven belt conveyer disposed above the horizontal bottom wall of the base frame and controlled to carry foods through the baking area, an electric heating coil extended from the base frame and inserted into the belt conveyer and controlled to heat foods on the belt conveyer from the bottom, a gas infrared heater spaced above the belt conveyer and controlled to produce gas infrared rays for heating foods on the belt conveyer from the top, and an electric control box mounted on the base frame at one lateral side for controlling the operation of the belt conveyer, the gas infrared heater and the electric heating coil.

Abstract: An oven for cooking by hot air impingement includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a volume of air and a conduit for providing gaseous communication therebetween. Associated with the plenum is a thermal energy source for heating gas disposed in the plenum.

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.