Abstract: A cartridge for a grill exhaust system with a fan unit directing and exhausting a stream of fumes and particles created by cooking away from an apertured cooking surface and having a main frame defining an exhaust plenum and a pair of inwardly facing and mutually opposing shelves has a removable and replaceable flow diverter cartridge insertable in the plenum below the cooking surface which includes a cartridge body having a flow diverter assembly within the cartridge body for inducing undulation in the exhaust stream so that the particles are separated from the stream and collect on the assembly while the fumes are directed downwardly from the cooking surface through the vents.

Abstract: A versatile conveyor oven effective to product a variety of different cooking conditions therein is described. The oven includes an elongated cabinet defining a cooking chamber having an inlet port and an outlet port with a conveyor extending through the oven from the inlet to the outlet. A plate defines the upper surface of the cooking chamber and the plate has a plurality of arrays of holes each mutually spaced from the adjacent arrays. The lower portion of the cooking chamber is defined by a plurality of discreet nozzles mutually spaced from the inlet to the outlet, each nozzle defining a slot orifice disposed transverse to the path of travel of the conveyor. A heating means is provided and the blower to deliver heated air into a plenum, and from there into an upper air chamber emptying out into the foraminous plate and into a lower chamber which empties out into the discreet nozzles.

Abstract: A microwave oven includes an oven cavity, into which HF power is fed from a microwave source, e.g. a magnetron energized by a power supply device. The power supply device with its components and the microwave source are cooled with the aid of a fan. The power supply device, the microwave source (12) and the fan (11) are combined into a so-called power module, which includes a substantially closed envelope (10) having an air inlet (15) and an air outlet (16), an input for the AC supply voltage and an output for HF power (30). The microwave source is mounted as a projecting part of the envelope at the air inlet or the air outlet of the power module. This makes it possible to adapt the power module to a great number of microwave oven constructions. The power module may be mounted at the top or bottom of the oven cavity or at the side of same. Feeding microwave energy into the oven cavity is possible both at the top and bottom thereof.

Abstract: A ventilation regulated hot air supplied constant temperature oven used for heat aging testing. Heated air of a predetermined temperature is supplied to a test oven body through an air supply port. Ventilation of the test oven is carried out through the air discharge port at a predetermined rate at predetermined time intervals.

Abstract: Infrared (IR) strip heaters are juxtaposed with convection heaters for simultaneous, independently controlled, combined radiant/convective heating in a conveyor oven. Apertured plates with portions transmissive to IR radiation are interposed between a lower combined heating unit and the cooking path. The IR heaters are preferably gas burners with porous, ceramic or metallic elements, the burners on opposite sides of the cooking path being independently controllable to vary the heat transfer rate to opposite food surfaces. Symmetrical placement of the IR heaters in opposed pairs facilitates use of the conveyor oven as a half oven. An auxiliary burner exhausts directly into the convection air and is cycled on and off to maintain a set temperature during normal operation.

Abstract: A commerical, dual tier pizza cooking oven is formed from substantially similar but relatively inverted lower and upper modules. The lower module has a housing, with a cooking chamber therein, which is floor supported in an elevated position by suitable depending support legs and has a downwardly projecting fan and heating section used to create a recirculating flow of air, heated to a suitable food cooking temperature, through the housing. The upper module housing is stacked on top of the lower module housing, and its fan and heating section projects upwardly therefrom and also operates to create a recirculating flow of heated air through its cooking chamber. Perforated metal food support plates are horizontally disposed in each of the two cooking chambers for support the pizzas to be cooked.

Abstract: An oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adjacent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

Abstract: An adjustable oven for mass cooking of food products comprising an essentially sealed enclosure having a conveyor received therethrough for conveying food through the oven. A heated gaseous cooking medium is applied to the food product during conveyance through the oven by impingement of the cooking medium at high velocity through spaced duct fingers disposed above and below the conveyor system. The gaseous cooking medium is heated and circulated through the oven at high velocity and subsequently recirculated for continuous cooking of food products in the oven. The cooking oven enables optimization of the cooking process by allowing at least certain of the duct fingers to be vertically adjustable relative to the food product so as to maximize heat transfer therefrom for any particular food product.

Abstract: A cooking oven having both conventional heating as well as microwave heating. The oven muffle includes a metal distribution sheet along a back wall, forming a cavity with the back wall. A bladed turbine fan is included within the cavity, driven by an electric motor. Microwave energy is introduced into the cavity through a waveguide having an exit iris in the cavity. Microwave energy entering the cavity exits through openings in the metallic distribution sheet, as well as past the rotating turbine blade through additional holes in the distribution sheet. The microwave energy exiting the distribution plate provides for a better cooking energy distribution throughout the oven.

Abstract: A food cooking and smoking apparatus comprising a rectangular container having a horizontal firebox in its depending or bottom portion. The firebox is provided with a fuel receiving grate and an electric motor driven fan for inducing a draft of air into the firebox for generating heat and smoke. A smoke stack connected with the end of the firebox opposite its fan equipped end is provided with dampers and slots for regulating the amount of smoke contained by the enclosure around the meat or other food products therein.

Abstract: An enhanced, air-flow convection oven is disclosed, comprising an oven chamber liner circumscribed by a thermally insulated outer oven shell with a heat source in a combustion chamber between the shell and the liner. Hot air flows from the combustion chamber and into a uniquely constructed blower wheel assembly. The blower wheel assembly has a concave central plate configuration which creates a negative pressure behind the blower wheel assembly, inducing a flow of hot air from the back of the blower wheel assembly into the blower wheel assembly as the wheel rotates. This hot air is mixed with air from within the chamber to produce uniform heating throughout the chamber.

Abstract: A cooking oven, preferably in the form of a gas combination microwave oven comprises a gas burner 8 affording a source of convected heat and an electrical heating element 10 both of which are used to reduce the initial warm-up time of the oven.

Abstract: The present invention is a compact pizza oven which includes a baking chamber and a means for heating air. A fan means is provided for impelling the heated air through a top and bottom orifice toward the pizza. The oven also includes an oven door for closing and opening the baking chamber and a turntable upon which the pizza is rotated about its center while it is baked.

Abstract: A parameter control system for an oven which may, for example, be a baking oven or a convection oven having the capability of injecting steam into the cooking cavity. The parameter control system precisely controls cooking temperature, cooking time, humidity and air flow in the oven. The parameters can be easily and repeatably set.

Abstract: An arrangement for cooking by combustion of gas in which a thermal fluid flows between a boiler, in which it is heated, and heaters where it releases the heat received, the thermal fluid returning to the boiler. The heaters are provided with a cavity limited at the top by a plate generally flush with the hob of the arrangement. The thermal fluid is preferably vaporized in the boiler and is condensed in the heaters. The arrangement facilitates cleanliness of the hob and provides for correct exhaustion of the combustion gases.

Abstract: A defrosting apparatus comprises a housing defining therein a frozen food storage space. Within the housing, air is heated and supplied to the storage space through a hot-air entrance passage formed between a side wall of the housing and one of paired shelf receiving members which cooperate to define the storage space. The hot-air entrance passage incorporates a guide plate having a communication aperture provided at a lower end. The guide plate cooperates with the side wall of the housing and one of the shelf receiving members to force the hot air fed from a ventilating fan to flow first downwardly along the hot-air inlet passage. The hot-air flow is then changed in the flow direction upon passing through the communication aperture so as to flow upwardly. In the course of flowing upwardly, the hot air is fed into the storage space successively through a plurality of inlet ports formed in one of the shelf receiving members.

Abstract: A gas convection oven includes a blower and a heat exchanger which together produce a circulation of hot air through a cooking portion of the oven at a uniform speed and with a uniform temperature distribution. The heat exchanger includes a plurality of generally U-shaped tubes disposed outwardly of the blower and uniformly spaced apart in a symmetrical relationship concentric to the blower. Each of the tubes has a first end in open communication with a first collector chamber in which hot combustion gases are generated by a gas burner and a second end in open communication with a second collector chamber. An exhaust device is connected to the collector chamber for exhausting combustion gases generated by the gas burner from the oven via the second collector chamber and the tubes of the heat exchanger. The exhaust device may in turn include an ejector for aspirating the exhaust from the oven through an exhaust pipe open to the second collector chamber.

Abstract: A fixing device of a heating member in a combined microwave and convection cooking apparatus includes inner and outer case members having flanges respectively, an upper plate of a heating cavity provided with first and second holders, and a heating member assembly including fixing and supporting members for firmly fixing and supporting the heater in the inner case member. When the device is assembled and fixed, the flanges of the inner and outer case members are inserted within the first and second holders respectively for preventing the leakage of the air heated by the heater.

Abstract: An automatic baking apparatus comprises a kneading case doubling as a baking die mounted removably in a heating chamber, an inlet and an outlet formed in the side wall of the heating chamber, a fan casing having the inlet and the outlet, a fan arranged in opposed relationship to the inlet of an air passage formed by the side wall of the heating chamber and the fan casing, a fan heater formed by being bent in the vicinity of the outlet, a motor for driving the fan, a dough temperature sensor arranged downward of the kneading case, a room temperature sensor for detecting the room temperature, a lower heater arranged downward of the kneading case, a blade drive in the kneading case, a motor for driving the blade, and a microcomputer. In accordance with the temperatures detected by the dough temperature sensor and the room temperature sensor, the motors and heaters are driven thereby to bake up the dough into bread within a predetermined length of time.

Abstract: A gas heating cooker to be used as a grill or an oven, wherein the blow-off air current of the blowing apparatus blows along the flames of the lower burner to get the hot current to reach far, so that the heating chamber becomes superwide enough to allow a lot of cooking, with the result that the heating operation may be effected with uniform heat distribution in the full face of the heating chamber, and a superior cooking property from even cooking is provided.

Abstract: According to the electromagnetic cooking apparatus of the present invention, a ventilation hole, through which air after cooling an interior compartment of the main casing of the cooking apparatus is exhausted, communicates with the exhaust passage of the exhaust device so that the suction force of a fan member of the exhaust device is also utilized for exhausting the cooling air, thereby contributing to an improvement in the exhausting efficiency of the cooking apparatus, and the fact that a relatively small fan motor for the cooling device can be used. Consequently the cooling device can be small, which in turn enables the size of the electromagnetic cooking apparatus itself to be relatively small.

Abstract: A recirculating high velocity hot air sterilization device includes a housing having a chamber therein. A corrugated, perforated jet curtain plate is disposed within the chamber and partially defines an air supply plenum positioned outwardly of the chamber, the plenum having an electric heating element operatively positioned therein. Spaced apart from the jet curtain plate within the chamber is a nonperforated deflector plate which extends parallel to the jet curtain plate and may be of a flat or corrugated configuration. A blower is connected to the housing and creates therein a recirculating flow of heated air which sequentially flows into the air supply plenum across the heating element, outwardly in a forward direction through the perforations in the jet curtain plate and into the housing chamber, back into the blower, and then into the air supply plenum.

Abstract: An airflow distribution system for discharging air from a thin plenum chamber into a relatively larger space such as a discharge duct or the work chamber of an industrial oven. A distribution plate separating the chambers has discharge openings arranged in pairs, having diagonally oriented louvers sufficiently closely spaced to direct individual air streams toward one another where by combine as a resultant air stream flowing transversely outwardly from the distribution plate. The louvers are illustrated as circular or rectangular tabs partly punched from the plate in forming the discharge openings and are adjustable by bending to vary the direction and volume of the resultant air streams. Among the examples disclosed are industrial ovens and air discharge ducts.

Abstract: A device for heat-treating food items with vapor or a vapor-hot air mixture comprises a cooking chamber, in which food items are treated with vapor from a vapor generator. For cleaning the cooking chamber a squirting or spraying device insertable into the cooking chamber (5) is provided, which is built in the manner of a hand-held shower head and connected to a water connection. This spraying device can be connected to a water pipe present on the equipment, which is required for supplying water users like vapor generator, condensator or cooling device. The spraying device, however, can also be arranged on a water connection--arranged fixedly on the building--located in the vicinity of the device for heat treatment.

Abstract: A food preparation oven includes an enclosure defining a chamber for receiving a food product therein. A heater and a fan are provided for heating and recirculating the air within the chamber. A foraminous wire mesh conveyor loop passes through the chamber for supporting and transporting a food product in and through the chamber. A plate having an upper infra-red radiant emissive surface is disposed within the conveyor belt loop. A plurality of lower duct fingers located below the conveyor belt loop communicate with the outlet of the air recirculating fan and are configured for directing columnated jets of hot air upwardly through the lower loop portion of the conveyor belt loop such that the hot air impinges on the lower surface of the radiant plate. After heating the radiant plate the hot air passes around the edges thereof and enters a plurality of upper return duct fingers disposed above the coveyor belt loop. The upper return duct fingers area in communication with the inlet of the air recirculating fan.

Abstract: The barbecue pit comprises a shell of masonry including a bottom wall, side walls, a back wall and a partial front wall. The shell further includes two inner wall sections which divide the space within the shell into identical first, second and third compartments extending front to back within the shell. The first compartment includes a cooking chamber having a plurality of horizontal grates removably supported therein and also includes a topless heat chamber having heat source means located beneath said cooking chamber for supplying heat and smoke to the cooking chamber. The second compartment includes a sauce applying chamber having a container of sauce therein and means for applying the sauce to cooked meat placed in the chamber.

Abstract: An air impingement tunnel oven is provided for very rapidly and evenly cooking food items carried horizontally through the tunnel on a suitable conveying mechanism. The oven is provided with upper and lower plenum ducts which are positioned in a vertically spaced relationship within the tunnel so that food items traversing the tunnel pass between them. Vertically facing wall portions of the plenum ducts have cross-sections which are defined by alternate series of generally V-shaped ridges which respectively project toward and away from the interior of their plenum ducts and extend generally perpendicular to the direction of food item travel within the tunnel. A series of rectangular air slots are formed in apex portions of the ridges which project away from their plenum duct interiors. Separate fans are utilized to supply heated tunnel air into the plenums in a direction generally parallel to the ridges therein, the ridges functioning to facilitate even air distribution to the air slots.

Abstract: A hot air circulating cooker includes a box-like casing defining a heating chamber. A rear plate of the casing has suction holes at its center portion and upper and lower discharge holes located above and below the suction holes. A cover is fixed to the outer surface of the rear plate to define a storing chamber. A fan is arranged in the storing chamber to face the suction holes. When being rotated in a predetermined direction, the fan draws air in the heating chamber into the storing chamber through the suction holes, flows the drawn air in the predetermined direction, and discharges the air to the heating chamber through the discharge holes. An upper airflow-directing mechanism is provided in the storing chamber so as to guide part of the air flow to those of the upper discharge hole which are located at an upstream side of the air flow in the storing chamber.

Abstract: A gas fired convection cooking oven is provided with an improved air delivery and heat exchange structure for creating within the oven's cooking chamber a recirculating flow of heated air to cook food items supported therein. The structure includes a combustion box adapted to receive hot products of combustion from a gas burner, and extending into the cooking chamber through a lower portion of a vertical boundary wall thereof. Removably secured to the combustion box, and extending upwardly along the inner side of the boundary wall is a hollow baffle structure having a front mixing chamber communicating with the interior of the combustion box through spaced apart hollow legs with a discharge opening formed therebetween. Perforated skirt walls extending rearwardly from the mixing chamber define with the boundary wall a fan chamber which surrounds a motor-driven centrifugal fan impeller supported on the inner side of the boundary wall.

Abstract: The invention relates to a process and to an apparatus for regulating a heat treatment of foods, particularly a cooking of meals, by means of steam or a steam/air mixture in a cooking area and by a steam supply regulatable subject to a sensor, a disturbance being forced on to a cooking area flow in the vicinity of a stationary connecting opening between the cooking area and the ambient and which contains the sensor for the purpose of forming a local vacuum.

Abstract: A top burner for a gas cooking range includes a burner vent having a radially upwardly sloping wall surrounding the burner head. An annular ring projects upwardly from an inner radial extremity of the wall to direct combustion products from the burner head into immediate scrubbing contact with the bottom of a cooking utensil. The wall terminates at an outer radial extremity adapted to be located in sufficiently close proximity with the bottom of the cooking utensil to restrict radially outward flow of combustion products. Capture ports adjacent the outer radial extremity of the wall exhaust combustion products through a vent pipe to the atmosphere at a positive pressure. A range oven/broiler may also be connected to the vent pipe to provide a fully vented range.

Abstract: A method of providing an air circulation and exhaust control system for an oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adjacent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

Abstract: A gas power burner having a burner tube closed at one end and a venturi tube disposed within the burner tube with the mouth portion of the venturi tube disposed toward the closed end of the burner tube. The burner tube is provided with an air aperture in a side thereof at a position along the burner tube intermediate the mouth portion and the burner head portion of the venturi tube. A blower blows air into the air aperture of the burner tube where the air divides into a first pathway traveling toward the closed end of the burner tube and into the mouth of the venturi tube and also traveling in a second pathway toward the open end of the burner tube. The air traveling in the primary and secondary pathways provides combustion air for a flame burning at a burner head portion of the venturi located within the outer burner tube.

Abstract: A furnace for heat treatment in vacuo with cooling by a stream of gas wherein there is a rotating volute mounted between a heat enclosure and a turbine and wherein the rotating volute is in the form of a helical flange arranged on the outside of a hollow cylinder through which gas is directed from the enclosure to the turbine and which volute also includes a gas outlet deflector associated with the helical flange through which gas may be directed toward the heat enclosure.

Abstract: An oven for cooking food products comprising a substantially closed enclosure except for an inlet and an outlet in the end walls of the oven. A heater means extends through the top wall of the enclosure into the cooking chamber for producing a gaseous cooking medium and suction fan means are provided on the enclosure top wall on either side of the heater means and in relatively closely spaced relation to the outlet of the heater means, and a source of moisture is disposed between the heater means outlet and the suction side of each of the fans for mixing moisture with the heated medium from the heater means. A conveyor is adapted to receive food products and move the products through the oven from the inlet to the outlet thereof, and duct fingers are provided both above and below the conveyor for directing and impinging the heated gaseous cooking medium onto the food products being moved by the conveyor through the oven.

Abstract: A microwave oven having a heater cooking device, a damper operated by the heat in the cooking chamber to control ventilation to the cooking chamber, a blower for cooling the cooking chamber exterior and electric components such as a magnetron, and temperature sensor for detecting the cooking chamber internal temperature. The microwave oven is characterized by a control circuit which actuates the blower immediately when the cooking chamber internal temperature at the time of starting the heater cooking operation is the same as or higher than a specified value considered high enough to actuate the damper and which actuates the ventilator with a delay of a specified time when the cooking chamber internal temperature is lower than the specified value.

Abstract: The tunnel oven generally includes a plurality of spaced cooking compartments through which a conveyor transports food products. An air distribution chamber is formed in an upper portion of each cooking chamber and is vertically spaced from the conveyor. A blower draws air from the cooking compartment and discharges air into the air distribution chamber in a plane generally parallel to the plane of the conveyor. A pair of plenums in the cabinet adjacent one edge of the conveyor deliver air from the distribution chamber to a plurality of air dispensing ducts communicating with the plenums on opposite sides of the conveyor for dispensing air onto opposite sides of the conveyor.

Abstract: An electric oven utilizing the recirculation of heated air at high velocity to cook food by impinging jets of such air directly against the food in an oven enclosure of low thermal mass which is divided into a cooking space which separates upper and lower plenums from which air is discharged through nozzle openings in perforated air distribution plates. The oven is provided with air ducts, parts of which are readily disassemblable for cleaning purposes.

Abstract: A recirculating, high velocity hot impingement air sterilizer has an inner housing that defines a chamber adapted to receive dental instruments or the like to be sterilized by hot impingement air jets flowed through the chamber by a compact fan, duct and heating coil assembly exteriorly secured to the inner housing. A specially designed insulating jacket structure envelopes and removably receives the inner housing, the jacket structure having a flexible, hollow outer skin portion filled with and captively retaining a suitable insulating material. The jacketed inner housing is received within an outer housing and defines therein a cooling space which extends around a major portion of the insulating jacket structure. Cooling air is flowed through such cooling space by a small fan secured to the inner surface of a removable back panel portion of the outer housing.

Abstract: A gas steam oven is provided including the assembly of elements of direct heating and convection gas oven, and further includes a steam generator, an auxiliary heat source maintaining the burner at a temperature greater than the steam condensation temperature in the enclosure; a permanent flow of air in the air-gas mixture intake duct making it possible to re-ignite the burner after a period of combustion interruption.

Abstract: A gas-fired combination steam and dry oven has an oven cavity that is heated by heat exchange from one or more fire tubes and a boiler that is located outside the oven cavity and is heated by heat exchange from one or more other fire tubes. Both the oven and boiler fire tube heat exchangers employ natural draft gas burners. The combination oven can be operated as a forced-air convection oven, a forced-flow convection oven circulating superheated steam, or a steamer circulating saturated steam. Sensors in the oven supply information to a microprocessor that controls the gas burners to maintain an oven temperature within 5.degree. F. or less. Sensors of the level of water in the boiler assure that the water level stays within predetermined limits. Tray stops keep foods and the trays containing them away from the walls of the oven to permit free circulation of air, saturated steam, or superheated steam.

Abstract: A charcoal-fired smokeless roaster comprising: a ventilated outer box; an inner box disposed within the outer box with a suction passage having a fixed width therebetween; a dust pan placed on the bottom of the inner box; a charcoal container placed within and supported on the inner box; a lining lining the inner surface of the charcoal container; a fire grate provided in the lower part of the charcoal container; a gridiron placed on top of the charcoal container; an air supply pipe provided so as to open into the interior of the inner box in the lower part of the same; an air supply duct connected to the outer end of the air supply pipe; a controllable blower incorporated into the air supply duct; a frame circumscribing the upper circumference of the outer box; a top plate mounted on the frame; and a vertically movable exhaust pipe receiving the lower end of the outer box therein.

Abstract: A gas-fired convection oven comprises a cooking cavity having a centrifugal fan mounted on a rear wall thereof. A vertical shroud mounted adjacent to the fan forms a narrow heat exchanging chamber within the cavity. A heat exchanger comprising a generally U-shaped hollow tube extends within the heat exchanging chamber and is provided with outwardly directed jets on the leg portions thereof. A power jet burner surrounded by a secondary air passageway conduit communicate with an inlet into the heat exchanger. Means for baffling secondary air at the inlet to the heat exchanger provides for generally balanced flow of combustion products within both legs of the heat exchanger facilitating energy efficiency in the heating of the cooking cavity.

Abstract: A defrosting apparatus including a housing defining a space for accommodating therein articles to be defrosted, a heater for heating the air within the housing, and an air circulation fan for circulating the heated air so that it flows through the space. The apparatus further includes a first temperature sensor disposed on the air outlet side of the circulation fan for sensing the temperature of the outlet air flowing out from the circulation fan to produce a first detection signal, a second temperature sensor disposed at the air inlet side of the circulation fan for detecting the temperature of the air flowing into the circulation fan to produce a second detection signal and a controller coupled to the first and second sensors for receiving the first and second detection signals, respectively, to thereby control the operation of the defrosting apparatus.

Abstract: This invention is directed to a method of and apparatus or device for flame switching in order to associate a flame and the energy of the flame with different and distinct energy using systems. The flame switchable gas burning device, when adapted to be mounted or attached within the oven cavity of a gas stove, provides an improved gas stove which can, within the one oven cavity, operate in the broil, bake and self-clean mode without the need for multiple burners or multiple oven cavities and without the need for manually operated baffles or dampers.

Abstract: The specification discloses a smoker oven for cooking and smoking food including a housing with an uppermost and lowermost cooking chamber. Hot, smoke laden air is produced and circulated inside the housing, and means are provided for directing the flow of circulating air horizontally through each chamber, passing the air through the uppermost and lowermost chambers in essentially opposite horizontal directions. Means for baffling and diffusing the airflow into each cooking chamber provide uniformly distributed horizontal airflow through each cooking member.

Abstract: An oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adjacent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

Abstract: An oven (20) includes an oven enclosure (24) having a conveyor (40) mounted therein for transporting food products through the oven. A plurality of ribbon burners (100) are mounted within the oven interior (32) adjacent the path of the conveyor to heat the interior of the oven. Heated gases generated by operation of the ribbon burners are received through inlet plenums (140) under operation of a circulation fan (146) and are discharged through discharge tubes (154) extending adjacent portions of the conveyor (40) remote from the locations of the ribbon burners (100). Exhaust gases are removed from the oven interior through discharge ports (180) by exhaust blower assemblies (184) which are operated to remove exhaust gases from the oven interior at a rate proportional to the flow rate of combustion air and gaseous fuel into the ribbon burners.

Abstract: A swivel-truck bakery oven having a baking chamber, a charging door, an electric control box, a recirculation channel, a re-circulation fan, heating elements for heating the re-circulation air, mechanical and power equipment for rotatably driving the swivel truck, and a blowing manifold with vertical louvres and a steam generator. The oven consists primarily of a generally rectangular frame structure, with the frame structure having a central core of parallelipipedic configuration with a width substantially corresponding to the width of the charging door, which is determined, in turn, by the width of the swivel truck. The frame structure also has a pair of detachable lateral covers which each have an interior recess or cavity of a depth that is slightly greater than half the difference between the width and the diagonal length of the swivel truck.

Abstract: This indirect-heating, truck-type bakery oven includes a baking chamber closed by a charging door opening throughout the surface of this door, a re-circulation channel provided with a turbine-type fan and heater for heating the cooled air from the baking chamber, and a manifold having louvres for introducing hot air streams into the baking chamber and a steam generator.