Abstract: A food preparation oven comprising a plurality of radiant panel ducts which include apertures for directing streams of heated air toward a food product within the heating chamber. The radiant panels are made of highly thermal conductive aluminum and the outer surfaces thereof facing the food product are of a black color so as to radiate infrared energy toward the food product.

Abstract: Into the baking chamber of a baking oven a carriage (7) carrying the baking goods (5) can be shifted in between two partition walls (13) having horizontal slots (14) through which hot air is blown into the baking chamber (4) in alternating directions. The carriage (7) carries channels (21) joining the slots (14) and being confined by guide sheet metal elements (20). By these channels (21) the air passing through the slots (14) is guided towards the center of the carriage and onto the baking good.

Abstract: A cooking oven includes a box-like casing defining a heating chamber wherein food in placed. A rear plate of the casing has a recess projecting outward, a number of suction holes cut in the bottom of the recess, and a number of discharge holes cut in sections located above and below the recess. A cover is fixed to the outer surface of the rear plate to define a storing chamber. In the storing chamber are arranged a fan for drawing air in the heating chamber into the storing chamber and discharging the air into the heating chamber, and a heater for heating the sucked air. The cover has a first air-directing section for directing part of the hot air from the fan in a direction parallel to the top plate of the casing, and a second air-directing section for directing part of the hot air in a direction different from the direction of the hot air directed by the first air-directing section.

Abstract: A food warming apparatus is provided with a cabinet defining a food treatment space and a food storage space above the food treatment space and in communication therewith. A wall at the bottom of the food treatment space supports a supply of food. Structure is provided to gain access to the food storage space to introduce a food supply and separate structure is provided to gain access to the food in the food treatment space for removal of the treated food. Heat is directed in a circulating path upwardly through food at one portion of the treatment space and downwardly through food in another portion of the treatment space.

Abstract: A baking oven has a housing formed by a back wall and by circumscribing walls. It is divided into an air heating -and- propelling room and a baking compartment by a vertical wall parallel to the back wall. The rear wall has a central air suction opening for an air fan located in the aforesaid room, the latter further containing heating coils for heating the air propelled by the fan. The rear wall edges terminate short of the housing circumscribing walls so as to define a peripheral air outlet passage; the fan thus creating an annulus-like hot air current in the baking compartment, between the air outlet passage and the suction opening for baking dough products in the baking compartment. An air diffusing ring is provided in the aforesaid room about the fan; the ring being a perforated band of which the width is about equal to the distance between the back and rear walls. Air guiding flanges are formed along the edges of the vertical rear wall, being turned toward the baking compartment.

Abstract: A device for treating plastic parts for use in dental and orthodontic applications includes a pressure receptacle which has walls which define a hollow interior with an opening which is closable by a cover or lid. A support for material to be treated is placed within the hollow interior at a spaced location in the interior walls and adjacent a heating device which is advantageously an electric heating element. The device includes a rotatable fan which is advantageously mounted on the vessel as a shaft which extends through the vessel interior and carries a rotatable fan which is rotated so as to direct a gas such as air past objects held on a support and past the heater which maintains the circulating gases at a temperature which permits polymerization of the parts. The heating air is continuously circulated and it is heated by the heater sufficiently to maintain a selected polymerization temperature.

Abstract: A device for heating sample containing vials, in a gas-chromatographic apparatus provided with an automatic sampler, which includes a shroud in which a depression is made by a fan which sucks external air and conveys it under pressure into a Venturi tube shaped duct. This depression causes more external air to be sucked through separate openings of the shroud and to follow a different path along the resistors, the sampler, the tray and the vials and to be eventually exhausted through the vent together with air coming from the fan duct.

Abstract: A grilling compartment includes two tungsten-halogen lamps emissive of infra-red radiation and separated from a grilling area by a ceramic protective screen. Infra-red radiation emitted by the lamps passes through the protective screen to irradiate the grilling area to grill food placed therein. A metallic mesh screen is also provided between the lamps and the grilling area, only in close proximity to the lamps and configured to provide a substantially uniform distribution of intensity of infra-red radiation over substantially the whole of the grilling area.

Abstract: A food preparation apparatus including a cooking chamber having a pair of openings in two opposite facing walls thereof. A conveyor extends through the side wall openings and the chamber for conveying a food product through the chamber. First and second pairs of impingement finger ducts are provided for forming a plurality of columnated air jets and for impinging the jets against discreet points of a food product supported on the conveyor. A first one of each of said pairs of ducts is disposed above the conveyor and a second one of each of said pairs of finger ducts is disposed below the conveyor. First and second plenums, each of which has a fan respectively associated therewith, supply air to the finger ducts. One or more baffles in each of the plenums guides and streamlines the air as it flows out of the plenums and through the finger ducts. A single burner is associated with the plenums for simultaneously supplying heat energy to both plenums.

Abstract: A portable outdoor barbecue grill having a firebox which communicates simultaneously with a direct cooking chamber and a smoke processing chamber is disclosed. The two chambers are defined by the interior of a drum-like structure. The smoke processing chamber includes a humidifier which may consist of a fluid container with associated piping. The piping channels fluid from the container to the firebox for purposes of heating that fluid. The heated fluid is then returned to the smoke processing chamber and injected into that chamber.

Abstract: A food preparation apparatus including a cooking chamber having a pair of openings in two opposite facing walls thereof. A conveyor extends through the side wall openings in the chamber for conveying a food product through the chamber. First and second pairs of impingement finger ducts are provided for forming a plurality of columnated air jets and for impinging the jets against discreet points of a food product supported on the conveyor. A first one of each of said pairs of finger ducts is disposed above the conveyor and a second one of each of said pairs of finger ducts is disposed below the conveyor. First and second plenums, each of which has a fan respectively associated therewith, supply air to the finger ducts. A single burner is associated with the plenums for simultaneously supplying thermal energy to both plenums. The burner includes a first adjustable baffle for apportioning the thermal energy between the two plenums.

Abstract: Impingement heating or cooling apparatus that employs an axial flow fan, a plenum, collector and a columnating assembly for directing jets of a temperature controlled gas against the surface of a food product. Means for contacting a first layer of food products with impinging jets of a temperature controlled gas and for simultaneously contacting a second layer of food products with an alternating, convective flow of a temperature controlled gas is also provided.

Abstract: A microwave cooking apparatus includes a cooking chamber and a reflecting chamber disposed on the cooking chamber. The reflecting chamber is provided with a rotatable reflector for reflecting microwaves from a magnetron. The cooking apparatus further includes a fan device for producing cooling air, and a duct device directing a portion of the air to the reflecting chamber for rotating the reflector, and by-passing the reflecting chamber and directing a portion of the air to the cooking chamber for ventilating the cooking chamber. This construction may provide sufficient air to the reflecting chamber and the cooking chamber.

Abstract: A gas downdraft range is provided with an airflow system for inducing and maintaining cooling airflow, combustion airflow and exhaust airflow. A housing defines an upwardly facing burner box and a cover overlies the housing with a downwardly formed burner pan disposed within the burner box. The bottom wall of the burner pan is spaced above the bottom wall of the burner box to form an air space therebetween. The burner box has cooling air inlets and cooling air outlets in communication with the air space to define a cooling airflow path. A burner is operably disposed in the burner pan and a grill grate overlies the burner pan providing combustion air inlet and outlet ports to and from the burner pan for defining a combustion airflow path. A plenum enclosure is connected to an exhaust air intake juxtaposed the grill grate and exhausts to atmosphere defining an exhaust airflow path. A blower concurrently induces and maintains each of the airflows.

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 adajcent 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 rethermalization oven for heating food is disclosed, characterized by uniform distribution of heat and air through a heating chamber. The oven includes a housing and partitions for defining an outer U-shaped air plenum, a rectangular heating chamber, and a burner chamber. The side panels of the partition contain a plurality of spaced horizontal slots and the rear panel of the partition contains a plurality of spaced openings and horizontal slots of progressively increasing thickness in the directions toward the top and bottom of the housing. A heating element is arranged in the burner chamber for heating the air arranged therein.

Abstract: The invention relates to an appartaus for the heat treatment of foods, particularly for the cooking of meals by means of steam or a steam/hot air mixture with a cooking area and a steam supply regulatable subject to a sensor and with, a sensor tube connecting the cooking area to the ambient being provided.

Abstract: A heating appliance such as a hot-air circulating microwave oven using a shape memory alloy as the damper spring for driving the damper unit. The damper lid a capable of switching the direction of air to be supplied into the heating chamber and the damper spring, made of shape memory alloy drives the damper lid in the air path inside a duct, delivering air cooled by a cooling fan to both the heating chamber and a magnetron.

Abstract: An oven for preparing food products such as pizza including three chambers which are serially connected and through which a conveyor carries a food product which may be received in an open-topped pan or which may be placed directly on the conveyor. The center chamber includes steam impingement structure for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure for impinging jets of hot gas onto the bottom surface of the container of the food product. The first and last chambers in the oven include hot air impingement structure for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.

Abstract: A cooking oven for cooking foodstuffs with either steam or forced convection hot air. In the steam mode, steam is continuously generated in the oven cavity. Alternatively, in the convection mode, the amount of moisture supplied to the cavity is controlled. A fan circulates the air or steam in the oven cavity. The steam is generated by means of a slinger cup to which water is supplied and from which water will flow in a thin film over an edge portion of the cup to be slung outwardly and to be atomized thereby by centrifugal force. The atomized water is then caused to flow, by means of the fan, over a heater to be heated thereby whereby the atomized water flashes into water vapor or steam. The oven is operated at atmospheric pressure. Food juices and condensed steam or water vapor which collect in the bottom of the oven will be drained therefrom by means of a drain which is open to the atmosphere. The oven temperature is selectively variable by means of an automatic control.

Abstract: The invention relates to a process for operating an apparatus having a cooking area for the heat treatment of food, the heated cooking area being at least partly actively cooled prior to the introduction of new food.The invention also relates to an apparatus for the heat treatment of food with a cooking area, in which an inadequate cooking area temperature can be indicated prior to starting a heat treatment, e.g. by means of an optical and/or acoustic signal generator and/or whose cooking area is at least partly actively coolable.

Abstract: An energy saving, readily removable, portable electric blower for retrofit to conventional 230 volt electric ovens is placed on the oven floor between the heat elements to circulate air through the oven in various directions. One wire of the 115 volt blower motor is coupled by a wire protecting spring metal clip to an element opening in the oven wall for its neutral electrical connection, the second motor wire is coupled to an element conductor so that the blower motor is energized by an oven selector switch. The use of this convection blower can be shown to annually save an average of 350 kwh per household.

Abstract: An impingement device (10) for preparing food product comprises an enclosure (12) having a conveyor (18) received therethrough for conveying food product through the enclosure (12). Positioned within the enclosure (12) and about the conveyor (18) portion therein are ducts (36) for impinging gas against the food product, a plenum (48) connected to the ducts (36) for supplying gas to the ducts (36), and an impeller assembly (44) for recirculating the gas within the enclosure (12). A heating source (40) or cooling source (340) is provided within a chamber (14) on the opposite side of the plenum (48) from the ducts and controls (26) are provided for regulating the temperature of the heat or cooling source. The plenum (48) is spaced inwardly from the walls of the enclosure (12) to provide return flow around the plenum.

Abstract: An efficient, low cost, gas-fired convection oven is disclosed. The oven includes a burner, such as a ceramic induced draft/boosted burner with premixed pressurized air/fuel gas supply, which fires combustion products through an opening in a baffle directly into a convection blower. The blower assembly, protected by a shield/deflector structure, also draws gases from a cooking chamber around the burner to mix with combustion products in a blower chamber. Action of the blower directs the mixture through the blower to circulate through gaps formed by the top and bottom of the baffle and into the cooking chamber. The oven avoids complex, costly wall-type heat exchangers, has no combustion chamber, and provides efficient, uniform cooking in a unit of low manufacturing cost.

Abstract: An improved compact convection oven and smoke generator for smoking meat and the like wherein the smoke generator automatically advances a block of hard-wood against a heated, rotating metal surface with scraping blade. In this manner, the build-up of an insulating layer of char on the smoldering hard-wood is controlled, resulting in improved control of smoke production.

Abstract: A baking oven comprising a hot-air circulating heating system by which hot air is heated and circulated through a baking chamber from a heating and circulating device arranged above the baking chamber. The heated air contacts the articles to be baked which are present in a multi-tier rack in the baking chamber. The baking chamber is defined by a housing which is formed of several sections and includes a cover, a floor and vertical walls. The walls are provided with insulation which is covered by a cowling. In the front wall is an opening which extends from the floor to the cover for the introduction and removal of the rack. The opening can be closed by a door. The housing is composed of a plurality of segments of the same outer contour which are stacked on one another, the uppermost segment containing the cover and the heating and circulating device, the lowermost segment containing the floor, the vertical walls being formed by at least two segments.

Abstract: A microwave oven has a trivet in the form of a perforated metal plate which is a receptacle for food, is metal and is supported on a turntable of the oven. The metal plate and the turntable are both insulated by stove enamel to prevent sparking. The plate and the turntable enclose a space which is thereby shielded from electrical fields generated in the microwave oven so that fats and juices draining into the space from food cooked above the trivet do not absorb substantial quantities of microwave power and therefore do not boil or smoke. A rack may be placed on the trivet to support food at a level higher than the trivet.

Abstract: An electric domestic oven includes an air exhaust channel above the exit from a catalytic reactor. A depression baffle is located in the air exhaust channel to provide a suction orifice in the area of the catalyser unit to draw cooling and cleaning gases from the cooking compartment. The depression baffle has a curved upstream portion and a ramp-shaped downstream portion. A deflector may be placed above the baffle in the channel.

Abstract: A roaster for roasting meat is proposed. Smoke emitted by meat while it is roasted is drawn into a smoke intake flue through a pair of openings provided along and over the longitudinal edges of a rectangular griddle. Then the smoke is purified by a smoke purifier disposed under the griddle.

Abstract: A gas convection oven includes a heating chamber having a gas combustion chamber formed therein and a blower positioned within the combustion chamber for circulating air through the heating and combustion chambers. The blower defines a low pressure inlet centrally of the combustion chamber for receiving air from the heating chamber and forcing it through the combustion chamber back into the heating chamber around the outer edges of the combustion chamber. A gas burner extends into the combustion chamber and includes a distally-mounted diverter for dividing and directing flame and combustion products into two different directions. A bifurcated heat exchanger defines first and second tubular passages which are aligned with and encompass the blower and define inlets aligned with the two different directions for receiving the combustion products from the burner.

Abstract: A hot air circulating oven in which separate shape memory alloy springs are employed as a drive means to open and close a damper for the oven.

Abstract: The device for mounting a cooking apparatus of the present invention on a wall and the like in a kitchen comprises a wall fixing member to be fixedly mounted on the wall and provided with reinforcing members projecting forward; a supporting member rotatable up-and downwardly and provided with grooves in which the legs of the cooking apparatus are to be put; and a stopper member for preventing the legs of the cooking apparatus from coming off the grooves of the supporting member in case that the cooking apparatus is supported by said supporting member. Accordingly, the cooking apparatus can be easily mounted on the wall and the like in the kitchen without any extra members to be mounted on the cooking apparatus, so that a cooking apparatus of such a type originally used by being placed on a cooking counter and the like can be easily mounted on a wall in a kitchen.

Abstract: A bakery oven, of the type employing a continuous spiral conveyor for carrying goods to be baked through an oven enclosure, employs an air distribution system to direct heated air from near the top wall of the oven enclosure to a plenum chamber, and from there through an air distribution network to at least certain ones of the tiers of the spiral conveyor. Preferably, heater elements are disposed beneath alternate ones of the tiers of the conveyor system within the oven enclosure, while the air distribution pipes are disposed beneath the remaining tiers. This arrangement serves to decrease fuel consumption for the burners, thereby increasing productivity, and further serves to decrease the stratification of heat layers within the oven enclosure, thereby providing uniform baking conditions throughout the oven enclosure.

Abstract: A hot-air circulation type cooking appliance comprising a partition plate separating a heating chamber from a compartment storing a fan. The partition plate is provided with hot air blow-out ports divided into right and left groups, a control wall for controlling the blowing direction of hot air is provided adjacent the hot air blow-out ports while a bypass passage for hot air continuous with the control wall is provided to set the blowing direction of hot air substantially to the middle of the heating chamber so as to avoid differences in temperature between the middle and peripheral regions of the heating chamber. The invention is particularly effective for multistage cooking.

Abstract: A hot air oven for heating food-loaded cartridges, each constituted by a stack of sealed trays nested within an open carton whose side walls have holes therein to admit heated air, the trays containing pre-cooked meals. The oven includes a rotating turntable provided with a raised annular shelf for supporting a circular array of cartridges, the side walls of which define a hollow center core. A driven propeller is disposed within the core, the space between the shelf and the turntable forming a restricted flow passage whose inlet communicates with the core and whose outlet lies at the periphery of the turntable. A heater assembly above the cartridge array produces heated air which is sucked by the propeller into the hollow core. Because of the flow restriction, a substantial portion of the heated air is forced through the holes of the cartons to heat the food in the trays.

Abstract: An air circulation system for a microwave oven is provided which includes air inlet openings in the front wall, bottom wall and rear wall of the oven cabinet to cause air to flow over the various electrical components within the oven cabinet prior to passing through an air blower. All the air passing through the blower passes over the magnetron for cooling purposes and then the air flow is split into three air streams, one air stream passing through the cooking cavity for removal of humidity, a second air stream passing through the cooking cavity above a protective cover for cooling a light bulb and a third air stream passing directly out of the oven cabinet. The air outlets are provided in the front wall of the cabinet to avoid the necessity of providing a separate air ducting system if the oven is mounted in a recessed or built-in manner. An air baffle is used within the cabinet to keep the third air stream separate from the air streams which have passed through the cooking cavity.

Abstract: Apparatus for cooking-dehydration and sterilization-drying of organic wastes, comprises a chamber (1) heated by a double walled enclosure (2) that communicates with fire tubes (3), the enclosure (2) receiving hot gases from a firebox (4). The hot gases pass through conduits (5) to diffusion nozzles (6) immersed in the products (7) to be dried. Some of the combustion gases are recycled by a ventilator (8) via a conduit (9) and a cyclone (10) to the firebox (4). The ventilator (8) draws in fresh air through a preheating heat exchanger (11) that is heated by the combustion gases which are then vented.

Abstract: A damper control is employed in the exhaust duct of a bakery oven to maintain constant air mass flow through the duct during a baking cycle to ensure even baking conditions. The damper control can include a pitot tube from which velocity pressure can be derived, and a pneumatic or electronic control loop to move an exhaust damper in the exhaust duct as necessary to keep the velocity pressure constant.

Abstract: An oven, particularly a household cooking/baking oven which has a pyrolytic-type self-cleaning mode of operation, is provided with a ventilation system for preventing the temperature of the oven controls, particularly electronic controls, which are provided out near the front on the cabinet, from being subjected to too high, possibly or probably degrading or disabling temperatures, e.g. while the pyrolytic self-cleaning operation is taking place. In particular, a forced air ducting system is provided between the exterior of the oven cavity and the interior of the oven cabinet. The fresh air intake for this system is interposed between the controls and the exhaust, in such a way as to bathe much of the peripheric of the controls with cool air.

Abstract: An oven system comprises a grill unit and a microwave oven unit built into a standard kitchen unit framework or other structure for receiving same with the grill unit surmounting the microwave oven unit. A duct extends from the rear of the microwave oven unit, upwardly past the rear of the grill unit, over the top of the grill unit to a front exit. The rear wall of the cavity of the microwave oven unit has a vent communicating with the duct, and the rear wall of the cavity of the grill unit has a vent communicating with the duct. The microwave oven unit has a magnetron cooled by a blower which directs a flow of air through the duct, this flow being capable of venting both cavities.

Abstract: A food preparation oven for baking foods which require less heat energy input into a first surface than into a second surface such as pizzas. A radiant panel is provided which is heated by means of hot air and which is positioned to heat one surface of the food product by radiant heat energy. The second surface of the food product is heated by means of a flow of hot air. The air is heated in a heating chamber and recirculated by means of a fan. The food product is supported on a conveyor belt and travels through the food preparation oven while it is being baked.

Abstract: A baking oven has a baking chamber in which plate members carrying the baking good are stepwisely conveyed along an endless path. The baking chamber has a charging and discharging opening through which a branch of this endless path is fed to a charging and discharging station located outside of the baking chamber. Hot air is blown into the baking chamber by means of a blower. In order to prevent that the hot atmosphere within the baking chamber escapes through the charging opening, this opening can be closed by a closure means actuated in synchronism with the steps of movement of the plate members. Further in synchronism with this actuation, a change-over means is actuated which guides the hot air either into the baking chamber or into a by-pass-channel leading back to the blower.

Abstract: A portable microwave oven is designed to be powered from a domestic power socket having a standard maximum power rating. The oven has two side walls, a base, a top wall, a rear wall and a closable front door together defining an oven cavity, a magnetron for supply microwave power to the cavity of the oven, a blower motor for generating a flow of cooling air for the magnetron, a rotatable turntable on the base of the cavity for supporting food thereon, a port in one of the side walls of the cavity, a vent in the rear wall of said vent leading to a vent outlet at the rear of the oven, a shutter mounted adjacent the port and movable between an open position in which the port is open and air is blown through the port and into the cavity by the blower motor and a closed position in which the port is closed by the shutter which prevents air delivered by the blower motor from reaching said cavity.

Abstract: A baking oven comprising a housing having a proofer compartment and a baking compartment. Doors are provided for access to the compartment. Support racks are disposed in the compartments for supporting dough products therein. A heating element and conduit are associated with the proofer compartment for recirculating hot humid air therein. The baking compartment has a rear wall supported in spaced relationship to interior surfaces of the baking compartment to define an outer circumferential convection opening thereabout. An air intake port is provided in the rear wall and an impeller fan draws air through the intake port and directs it through heating elements and then expels it through the circumferential opening forwardly of the rear wall creating a recirculated heated air flow distributed through the baking compartment.

Abstract: An apparatus for the rapid and essentially uniform heating of a food product, including a heating oven utilizing a novel heat generating system for the generating of a heated gaseous fluid medium, such as steam, for the rapid heating or cooking of food, and wherein the apparatus is adapted for home and/or commercial utilizations. Moreover, also disclosed is a method for the rapid and uniform heating or cooking of a food product through the intermediary of heated steam employing the inventive apparatus.

Abstract: A heating cabinet is formed of inner and outer side and bottom walls defining an antechamber between them which communicates only at the bottom wall portion with a rear air passage chamber formed between the inner and outer rear walls. A one-piece U-shaped heater of meander-like shape is contained in the antechamber spaced from the walls thereof.

Abstract: A food processor (20), such as a smokehouse, cooker, dryer or the like, includes a food receiving chamber (22) having left and right ports (24 and 26) closed and opened by air flow control means provided by pivoted perforated louvers (44 and 46). For rightward horizontal air flow across flat-lying food products, the left set of louvers is closed such that air flow is restricted to passage only through the perforations or orifices (48) as an input port. The right set of louvers are open to provide lower resistance to and a higher volume of output air flow. This enables the discharge of th extra volume of water vapor due to moisture evaporating from the food in the chamber and in turn enables uniform air flow circulation and food processing without the accumulation of water vapor and consequent increased humidity in the chamber which would otherwise retard drying.

Abstract: Disclosed are an improved method and apparatus for heating which enables rapid heating of foods to obtain any one of a number of textures. A fried taste, texture and appearance can be achieved without using large amounts of oil or encountering the other disadvantages of frying.According to a preferred embodiment, the form of the apparatus is employed to fry foods using a heat exchange fluid comprising air containing dispersed cooking oil or fat, which performs the disclosed method. A cooking chamber is provided having a reservoir at a low point capable of holding cooking oil. The oil is dispersed into the closed heating chamber as a convective air flow is established within the heating chamber. A rotating support holds the food about an axis accentrically positioned from the axis of an impeller means which disperses the oil or fat and creates a positive flow of air within the chamber, to uniformly contact and fry the food.

Abstract: An improved apparatus and method for heating food products by forced air convection are disclosed. The apparatus comprises a tunnel heater having a tunnel-like cavity through which food products to be heated are conveyed. Air is drawn from within the tunnel cavity by a circulating blower arrangement, with air flow directed against the food products through upper and lower foraminous plates disposed above and below and adjacent to the tunnel cavity. Aerodynamically efficient ducting of the circulating air is provided by scroll-shaped passages positioned in association with the blower arrangement, and venturi-like passages positioned upstream of the foraminous upper and lower plates. A conveyor is provided for automatically advancing food products through the tunnel cavity. Air curtains are provided at either end of conveyor to isolate the cavity so that heating of the food products takes place in an efficient and controlled manner.

Abstract: A highly compact oven for preparing barbecued foods on a commercial basis includes a cabinet having a vertical partition wall that divides its interior into an oven chamber and an equipment compartment, and doors which provide access to the oven chamber. In addition, the oven has a rotisserie for supporting foods in the upper portion of the oven chamber opposite one of the doors, and this rotisserie is turned by a motor in the equipment compartment. A cylindrical firebox in which wood is burned is located in the lower portion of the oven chamber opposite another of the doors to provide the heat required for cooking the food and the smoke for imparting the barbecue flavor to that food. Food on the rotisserie is shielded from the firebox by a baffle wall which extends across the oven chamber, yet has its margins spaced from the front and back walls, so that heated air and smoke circulate freely between the region of the firebox and the region of the rotisserie.