Abstract: Food articles tending to exclude fat are heated in cooking apparatus provided with a floor removable for cleaning and of double-walled construction so that cooling air can be blown through to reduce or eliminate the risk that fat collected on the floor will ignite. The air flow is controlled so as to occur only when the floor temperature is above a predetermined level.

Abstract: An air circulator for an oven is described formed of a self-contained housing sized to be placed at a convenient location inside the oven with food being heated. The housing encloses a spring motor and a propeller connected to the motor through a reduction gear train. An air flow is produced from a housing outlet adjacent the propeller and may be directed in a desired direction by a rotatably adjustable air flow deflector on the housing and at the outlet.

Abstract: An apparatus for grilling meat and the like comprising an assembly for one or more sets of fan blades 11 to be driven by a motor 10 arranged outside the grilling space 2 and elements 13 heating the air so that a hot air flow can be maintained inside the grilling space around the meat supported on rotating spits 3, the temperature of said air flow being sufficient to cook said meat, heat radiators being provided in the grilling space for superficially scorching the supported meat.

Abstract: An improved air delivery system is provided for an impingement food preparation oven including a plurality of air ducts disposed in a cooking chamber, a plenum connected to the air ducts, and a scoop-type fan disposed in a backwall opening of the plenum to provide a flow of heated air smoothly and uniformly through the plenum into the air ducts. The fan device includes a plurality of tear-drop shaped blades, wherein each blade has a leading edge portion that tapers to a point in the direction of rotation and a trailing row portion at a given pitch angle for forcibly moving the flow of air in an axial direction toward the plenum front wall. The plenum front wall has a plurality of openings connected to the duct members, and a centrally disposed conical surface projecting outwardly toward the fan so that the axially directed flow of heated air from the fan is smoothly and uniformly directed by the conical surface the plurality of air ducts so as to provide a uniform cooking temperature in the cooking chamber.

Abstract: In the heat treating apparatus disclosed herein, semiconductor wafers are baked on the circular hot plate while being sheathed with a uniform vapor flow. The preferred vapor is a mixture of a relatively large volume of nitrogen carrying a relatively small volume of HMDS. After passing over the wafer, the vapor sheath is drawn, through an annular gap, into an exhaust chamber which surrounds and underlies the hot plate thereby avoiding heat and vapor loss into the other portions of the semiconductor fabrication line within which the baking apparatus is typically incorporated.

Abstract: An air flow system for a back fed common cavity oven wherein a path is provided for forcing moisture purging air into the cavity during microwave operation and wherein air is forced along the path during self-cleaning to prevent the very hot air in the cavity from flowing backwards along the path. Accordingly, parts and components along the path are not subjected to the very hot self-cleaning temperatures. The path may pass through the waveguide of the microwave feed apparatus and through an aperture into the cavity.

Abstract: An oven and method for cooking food products. The oven comprises an elongated housing having an inlet for food products to be cooked in the oven and an outlet for emitting cooked food product from the oven, together with means for heating a gaseous cooking medium in the housing for cooking the food products therein, and a plurality of vertically tiered endless conveyors for passing the food product back and forth through the housing during the cooking process, whereby an oven taking less floor space for a predetermined flow path extent of cooking various food products, is provided.

Abstract: A cooking apparatus wherein a control for controlling the operation of one or more portions thereof is located in a position where it could be affected by hot, contaminated air rising from heating portions of the apparatus. The control is mounted in a cabinet space which is pressurized so as to prevent hot, contaminated air from entering the space, thereby effectively avoiding deleterious effect. Pressurizing air is drawn from a location free of the hot, contaminated air from the cooking units. The drawn pressurizing air is also delivered to an oven cavity of the apparatus connected in series air flow relationship with the space in which the control is located.

Abstract: A domestic combination microwave and electric self-cleaning oven of the type providing a plurality of operating modes including a microwave mode and a self-cleaning mode is provided with an arrangement for preventing an undesirable buildup of humid air in the cavity when operating in the microwave modes. The venting arrangement includes a restricted air inlet passageway provided to allow outside air to enter the cavity. Air is vented from the cavity through an air exhaust passageway. A catalytic oxidation unit is provided in the air exhaust passageway to decompose gases generated when the oven is operating in the self-cleaning mode. The restricted air inlet passageway is configured to limit unaugmented air flow into the cavity to a level sufficient to facilitate the proper operation of the oxidation unit during operation in the self-cleaning mode.

Abstract: A bakery oven, of the type employing a continuous spiral conveyor for carrying the goods to be baked through the 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 a pipe 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 parallel to and 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: The oven includes a muffle 1 in which are mounted at least one upper heating element 11b, 11b, at least one lower heating element 14, an air circulating fan 4 provided in the rear wall 3 of the muffle 1, a heating element 6 placed in the current of air produced by the fan 4, a device 8 for ducting the air in such manner that the air blown by the fan is directed in roughly horizontal streams in the chamber defined by the muffle 1, and an electric switching device. The latter selectively connects the heating elements and the fan to a power supply. This switching device has a given position in which it is capable of connecting the heating element 6 associated with the fan in series with the upper heating element or elements 11a, 11b while connecting the fan 4 and the lower heating element 14 to the supply.

Abstract: A fiber treatment oven is disclosed in which hot gas is flowed parallel to and between fiber pathways within the oven to reduce deflection and breakage of fibers and to reduce end-to-end temperature variations in the oven. Hot gas is emitted centrally of the oven and flows toward ends of the oven. Preferably, an additional, generally tubular stream of hot gas is emitted centrally of the oven and generally surrounds and envelopes the fiber pathways to reduce side-to-side temperature variations.

Abstract: A forced air circulation heating apparatus in which an air stream is heated at a first location in a conduit means and transported to a second location within the apparatus by the conduit means and is forced into a heating compartment and mixed with a recirculated forced air flow within the compartment. A valve or controller means can be used to vary the proportions of the heated air stream and the recirculated forced air flow which are combined within the heating compartment. The air conduit and the heating compartment can have a common wall whereby the heated air stream indirectly heats the heating compartment. A dual flow impeller fan is used to move the heated air stream and to establish the recirculated forced air flow within the heating compartment. The fan operates with a single electric motor. The heating compartment is vented to a flueway.

Abstract: An oven frame is formed by interconnected back, side, top and bottom walls, and at least one opening at the front thereof for receiving a door. An inner cover is mounted in spaced relation to the top wall to form a top air channel, with fan means being positioned in the channel. Plate means are vertically positioned at each side of said enclosure and spaced from the side walls so as to define therewith outer air channels in air flow communication with the top air channel. Heating means are positioned in the outer channels and spaced from the plate means to accommodate air flow on either side thereof. Inner walls are spaced inwardly from the plates and define therewith inner flow channels communicating with said outer channels through bottom openings in the plate means. The inner walls are formed with openings through which heated air can pass from the inner channel to the enclosure.

Abstract: A muffle oven for the heating of foodstuffs has a closed housing with a treatment chamber separated by a perforated partition from an air-circulating compartment which forms rear and lateral air spaces surrounding that chamber on three sides. A radial blower, driven by an external motor located at an intermediate level in the rear air space, is bracketed by an upper and a lower baffle each having two aerodynamic deflecting surfaces converging at a flow-dividing edge which cause the air discharged by the blower to spread symmetrically into the lateral air spaces after passing two sets of heating elements. The flow-dividing edges of the two baffles are relatively offset and lie on opposite sides of a vertical axial plane of the rotor so as to point toward the rotor at locations where the flow of the discharged air is essentially vertical. The heated air, after entering the treatment chamber from the sides, is returned to an axial intake of the blower.

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 a door which closes the front of the oven chamber. In addition, the oven has a rotisserie for supporting foods in the upper portion of the oven chamber, and this rotisserie is turned by a motor in the equipment compartment. A firebox in which wood is burned is located in the lower portion of the oven chamber 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 back wall and door, so that heated air and smoke circulate freely between the region of the firebox and the region of the rotisserie.

Abstract: A portable microwave oven is designed to be powered from a domestic power socket with a rating not exceeding 1800 watts for the U.S. market, or not exceeding 3000 watts for the U.K. market. The oven comprises a microwave generator for supplying microwave power to an oven cavity, a thermal heating element capable of heating the air within the oven cavity, a fan for forcing a recirculating flow of air over the heating element and in a continuous flow which within the oven cavity turns 180.degree. over and around food on a turntable rotating in a direction opposite to the air flow which is then reheated and recycled, and a control circuit operative to supply continuous microwave power to the oven cavity selectively simultaneously with or separate from the supply of thermal power to the cavity. The microwave power heats the inside of the food and the thermal power dissipates the resulting moisture and browns the external surface of the food.

Abstract: Apparatus heats foodstuffs with a steam-air mixture circulated by a blower in the cooking chamber. The chamber has a controllable vapor vent at its top. A temperature regulator is located in the connection of the cooking chamber to the outer air located at the bottom of the chamber. A pivoted drain pipe coupled to the connection separately discharges condensed steam and food juices or fat.

Abstract: An oven for heating foodstuffs, i.e. cooking pizza, has a heated enclosure substantially L-shape in plan to leave an exposed sector. A rotor is turned intermittently by power to carry pizzas from the exposed sector, through the heated enclosure and back to the exposed sector. In the heated enclosure the pizzas are baked by a stream of heated and reheated air circulated in a closed path.

Abstract: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

Abstract: A conventional gas oven having exhaust holes in the high air pressure region of a heating chamber has a drawback that when a circulation fan is rotating, hot air is constantly discharged to cause a great heat loss. According to the present invention, exhaust holes are provided in or adjacent a region where the pressure becomes negative owing to the suction of a circulation fan when the gas combustion is off, with the result that there is no possibility of hot air being unnecessarily discharged in the gas combustion-off period and that in the gas combustion-on period the amount of discharge is automatically controlled according to the combustion rate. Thus, the invention is characterized by quick temperature rise and the saving of energy, consuming less fuel.

Abstract: An oven with air convection combustion, particularly for bakehouses (bread, pastries, cakes), to achieve considerable economy of energy and to improve efficiency has primary and secondary air circuits sealed and closed, the secondary air being heated in ducts surrounding the fire-box and exhaust conduits and admitted into the baking chamber through adjustable nozzles. The cooled secondary air leaving oven is recycled by the a turbine. A vapor generator is formed from metal tubes extending into the exhaust gas conduit and the vapor is fed to a ramp pierced with calibrated holes disposed vertically in the baking chamber through which it is disposed into the chamber after being saturated by a water injector.

Abstract: An airtight oven comprises at least two doors and a filter arrangement, through which the air within the oven is circulated in a closed circuit by means of a circulator. This closed circuit optionally includes means for adjusting the temperature of the air. The filter arrangement comprises a frame loosely secured to a resilient, airtight, trumpet-like suspension arrangement which in turn is secured to the rim of a channel permitting passage of the circulating air, whereby the major portion of this rim is formed by the oven shell. In this manner it is possible for the frame of the filter during operation to operate and expand in proportion to the oven shell without the channel thereby leaking.

Abstract: Apparatus and method for imparting thermal energy to food products, the apparatus comprising a heating section with microwave generating apparatus and impingement heating apparatus for either sequentially or sequentially and simultaneously thermally treating the interior and surface portions of food products and further comprising apparatus for controlling the moisture content of the impingement air jets within the heating section so as to avoid localized overheating and overbrowning of the food products by the microwaves.

Abstract: An oven having a heating chamber in which a perforate food container is rotatably mounted about a center axis of rotation. The container has, relative to its longitudinal center axis, a symmetrical octagonal configuration so as to comprise two planar end walls and eight symmetrically arranged sidewalls. The container rotates at a slow rate, and hot air is directed upwardly and laterally through the food in the container to heat the same. Formed in the upper wall of the oven is an elongate planar condensation chamber, and exhaust fumes from the cooking oven pass upwardly and forwardly into this condensation chamber, in a manner to combine with ambient air so as to lower the temperature and enhance condensation.

Abstract: An induction cooking apparatus having a plurality of induction heating coils disposed in an array for induction-heating a metallic heating load by electromagnetic induction. Air inlet ports are formed at the front end of the appliance to admit cooling air for cooling the interior of the cooking appliance and air outlet ports are formed at the rear end of the appliance. The apparatus ensures comfortable cooking without exposing the user to hot exhaust air and, also, better cooling without drawing in hot exhaust air or hot steam from the food materials.

Abstract: A gas-fired convection oven for processing food, for example, having a fan for moving air along a circulatory path over, along and about the food to be processed. A package type gas burner outside the oven is directed into a heat exchanger tube of substantial length extending into the oven. High-temperature exhaust gases are discharged from the burner to be directed through the heat exchanger into the circulatory path of air flowing through the convection oven. Relatively proximate the burner the heat exchanger has a linear portion that is of elliptical cross section, and that portion is oriented with respect to the outlet of the convection blower and walls of the convection blower chamber to draw air over substantially the entire surface area of such portion for maximum cooling/heat exchange function with respect thereto.

Abstract: A convection oven being an air distribution chamber above the main cooking compartment is the subject of the present invention. A centrifugal fan draws air from the cooking compartment into the air chamber and directs the air outwardly past an electrical heating element mounted within the air chamber in a serpentine configuration. The heated air passes from the air chamber into the cooking compartment through a series of slots which are arranged in a non-symmetrical pattern in order to heat the cooking compartment uniformly for uniform cooking of the food.

Abstract: A cooking apparatus for performing a microwave cooking operation and a convection cooking operation wherein heated air is circulated in an oven cavity. An air intake aperture is formed at the center of the ceiling wall of the oven cavity. The air removed through the air intake aperture is heated up by a heater and reintroduced into the oven cavity through a first blowoff aperture which is positioned at the corner of the ceiling wall near a right side wall of the oven cavity, and through a second blowoff aperture which is asymmetrically positioned at the lower portion of a left side wall of the oven cavity.

Abstract: A heat exchanger for use with a portable oven. The disclosed heat exchanger maximizes the conversion of heat caloric content of a combustible fuel to useable heat energy. A gas fueled infra-red burner mounted above the heat exchanger directs radiant energy toward a metal plate which also is contacted by waste or effluent from the burner. The metal plate in turn transmits heat by conduction to a sealed passageway or flow path through which air circulates on its way to the oven. By heating the plate with both effluent and radiation approximately 70% of the heat caloric content of the gas fuel is converted to heat energy for heating air in the passageway. Use of a sealed passageway allows conditions inside the oven to be controlled to make the oven suitable for use as a test oven.

Abstract: A microwave oven browning system incorporating a combination microwave and hot air convection oven. The microwave cooking is carried out by use of a magnetron feeding a waveguide having a top branch on the top wall of the oven, a side branch on the side wall of the oven, and a bottom branch on the bottom wall of the oven. The convection cooking is carried out by directing heated air through a plurality of inlet openings in the top wall of the oven which are dimensioned to progressively increase in size in a downstream direction to ensure even distribution of heated air to the oven and a return air opening in the lower portion of the oven which ensures that air will flow over the top and bottom of food being cooked in the oven.

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, with heating of the food products taking place in an efficient and readily controlled manner.

Abstract: The baking oven (1) has a swingable front wall (2), two side walls (3, 4), a rear wall (5) and a bottom wall (6). They establish a baking chamber (7) in the main portion. At the rear wall (5) is a gas-air mixing chamber (8) with a gas inlet duct (11). Next to it there are four motors (9 and 10). These drive radial blower rotors (12 and 13). Opposite the nozzle block (28) lies a heat exchanger (15). This is of the surface type. It is wavy in one direction so that it has wave crests and wave troughs. Main nozzles (29) are provided on the wave crests, the auxiliary nozzles (30) for the pilot flames are arranged in the wave troughs. The nozzles (29 and 30) produce a short-flamed, coherent flame carpet. On its longitudinal sides four radial blowers (12, 13) are arranged. They are individually regulatable and are reversible as to direction of rotation. Throughout the baking chamber nearly uniform temperature conditions prevail. In operation, the oven produces less noise, due to plural small air circulation blowers.

Abstract: An oven for preparing food comprising an enclosure having a conveyor received therethrough for conveying food to be prepared through the enclosure. Positioned within the enclosure and about the conveyor portion therein are duct devices for impinging heated air against the food product, a plenum adapted to the duct devices for supplying heated air to the duct devices, and an impeller assembly for recirculating the air within the enclosure for reheating and subsequent passage to the plenum and duct devices. A heating source is provided within a heating chamber on the opposite side of the plenum from the duct devices, and control components are provided for regulating the temperature of the heat source. The impeller assembly and the plenum are unique in that air drawn from the heating chamber by the impeller assembly is axially and radially urged into the plenum for substantially uniform distribution to the duct devices communicating with the plenum.

Abstract: A temperature controlled oven for heat treating materials such as solid state electronic devices in which a housing forms an enclosure and has an opening for receiving a first sub assembly which forms a second enclosure with an aperture confronting the opening in the housing, and a second sub assembly is disposed within the first sub assembly and removable through the aperture of the first sub assembly to permit external cleaning, the second sub assembly having an opening confronting the opening of the housing and forming a closed air circulation path which contains a heater, blower, and filter for the purpose of maintaining the atmosphere in the second sub assembly relatively particle free.

Abstract: A portable air circulating apparatus for use in cooking ovens which is used to create air currents in the oven which transfer heat to cooking foodstuffs to promote more rapid and more uniform cooking or baking, the apparatus including a motor, fan blade and housing of metallic materials selected from a class of heat resistant materials.

Abstract: A gas power burner system is provided for a commercial-size food preparation oven and generally comprises a gas power burner connected in series by a gas supply line to a mechanical modulating valve and an electrical on-off valve. The electrical on-off valve initiates or terminates gas flow to the mechanical modulating valve and the gas power burner. A temperature sensing device disposed within the oven and operably connected to the mechanical modulating valve senses temperature fluctuations and causes the mechanical modulating valve to selectively vary the gas flow rate to maintain the desired temperature within the food preparation oven.

Abstract: A forced air convection oven for use by restaurants and delicatessens for cooking ribs and other meat products. Liquid smoke or other liquid flavoring agent is sucked from a container, is atomized and is sprayed into the cooking chamber of the oven to impart a desired flavor to the meat.

Abstract: A portable unit for heating packages containing pre-cooked cold food, the unit acting to rapidly heat up the food to a service temperature level and to thereafter maintain this level. The unit includes a case having a rack therein divided by shelves into a series of compartments, each adapted to receive a food package. Standing vertically behind the rack is an air modulator including a stationary outer tube having a series of longitudinally-aligned ports communicating with the respective compartments. Rotating within the outer tube is an inner tube having a series of angularly-displaced holes which successively register with the ports in the course of a rotary cycle. Air drawn from the free region in the front of the rack is conveyed through a heater station and from there blown into the inner tube to create a pressure differential between the free region and the inner tube.

Abstract: A combined microwave and electric heater oven includes a fan system for cooling a magnetron, and a damper for selectively introducing a forced air flow generated by the fan system into an oven cavity. A damper cam is secured to a drive shaft of a damper motor, and a damper link is disposed between the damper cam and the damper to drive the damper. A microswitch is disposed near the damper cam so that the microswitch develops a first detection signal when the damper is tightly closed. In response to the first detection signal, the rotation of the damper motor is terminated to hold the damper in the tightly closed state. The microswitch develops a second detection signal when the damper is placed in the full-open state. In response to the second detection signal, the rotation of the damper motor is terminated to hold the damper in the full-open state.

Abstract: Disclosed are an improved method and apparatus for convection heating which enables rapid heating of foods to obtain a fried taste, texture and appearance without using large amounts of oil or encountering the other disadvantages of frying.According to a preferred embodiment of the apparatus which performs the disclosed method, a cooking chamber is provided having a reservoir at the bottom capable of holding cooking oil or other liquid heat exchange medium. The oil is continuously dispersed into the heating chamber which is preferably closed and sealed as a convective air flow is established within the heating chamber by either rotating a foraminous support which holds the food or by causing a positive flow of air within the chamber by means of air circulating means.

Abstract: A combination microwave and convection oven in which a gas burner positioned outside the oven provides heated combustion products which are drawn from the burner area along with vapor from an outlet of the oven by a blower system and the combined output of the blower system is blown into the oven through an oven inlet region in the oven wall. Both the oven outlets and the oven inlet are formed of holes substantially less than one-half wavelength in diameter. A predetermined portion of the blower output system is blown through an exhaust vent thereby creating slight negative pressures in the oven and in the burner plenum to accurately control the air flow through the burner.

Abstract: A gas cooking range includes a number of energy-efficient features. The range includes an oven section in which combustion air is preheated by heated discharge gases. Panels are spaced from the walls of the oven and circulation fans are included to provide exceedingly effective airflow within the oven. A gas shutoff valve automatically controls the discharge of heated gases from the oven so that heated gases are discharged only when combustion is occurring. The range also includes a compact, rotatable oven/broiler burner unit, a smoke-free drip pan, an efficient piloted ignition, flame-containing rangetop burner rings atop which pots and pans can be supported, and a small, portable oven which can be supported atop the burner rings.

Abstract: A combination microwave gas convection oven having a tubular burner operating in an induced draft environment. A blower system draws air from a combustion chamber forcing it into the heating cavity. The slight pressure created in the combustion chamber draws in air from the heating cavity through perforations communicating therebetween completing the convection recirculation. The negative pressure in the combustion chamber also causes secondary combustion air to be drawn up along the sides of the burner which is positioned adjacent to an aperture in the floor of the combustion chamber. A plurality of top ports in the burner provides low port loading. The structure provides good flame characteristics with low noise of combustion.

Abstract: A storage device for processed foods comprising a sealed storage chamber, an air passage provided in the storage chamber so as to extend along an inner surface thereof and having a suction port and a discharge port at upper and lower sections thereof, respectively, to permit the air to be circulated in the storage chamber, a fan provided in the air passage, an air heater provided in the storage chamber, a steam generator opened into the storage chamber, a temperature sensor and a humidity sensor provided in the storage chamber, and an electric circuit. The temperature in the storage chamber is regulated by the electric circuit to a predetermined level and thereby maintain the temperature therein substantially at a required level automatically. The humidity in the storage chamber is also regulated by the electric circuit to a predetermined level and thereby maintain the humidity therein substantially at a required level automatically.

Abstract: An oven for food comprises a housing and a stationary support inside the housing with a position for supporting the food. A fan and an electric element supply a stream of hot air to the inside of the housing. A rotating drum has a supply opening for directing the stream of hot air towards the position for the food and for moving the stream of hot air about the position for the food to heat or cook the food.

Abstract: A temperature controlled oven apparatus having a central chamber with a heater element and a pivotal inner baffle door, located within a removable outer access door, periodically opened or closed to regulate the exhaust of oven air and the admission of ambient air into the oven through a preheated plenum chamber.

Abstract: An energy efficient convection barbecue pit for uniform cooking of meat. Heated smoke from a firebox passes through a joinder flue into a cooking chamber and is there urged upward by means of an inlet baffle. A convection fan located within a discharge duct connected to the ceiling of the cooking chamber draws the entering smoke through a suction port and discharges it through the duct. The discharge duct channels the smoke toward the front of cooking chamber and then downward thereby creating a turbulent, rolling air flow motion and a uniform temperature profile within the cooking chamber. Exhaust smoke exits at the bottom of the cooking chamber on either side of the inlet baffle and collects in a plenum chamber before exiting through an exhaust stack. Temperature within the cooking chamber is monitored by a thermostatically controlled firebox damper on the firebox door and a thermostatically controlled gas burner adjacent to the firebox.

Abstract: A system of combining a microwave oven and ventilator over a range top or the like wherein the ventilator comprises an assembly including a central oven receiving compartment and air handling components providing for an exhausting of the range top atmosphere and a maintenance of the oven in a relatively contamination free environment. The ventilator includes a downwardly directed filter-mounting cavity underlying the oven. A pair of vertically extending air directing channels are provided to each side of the oven receiving compartment and extend vertically from communication with the underlying cavity to a pair of chambers located above the oven compartment and in direct communication with an exhaust blower positioned centrally therebetween. The exhaust blower is communicated with the ambient atmosphere above the oven compartment for introduction of cooling uncontaminated air.

Abstract: A counter-top oven adapted to effect low-temperature cooking of food at a relatively rapid rate whereby food nutrients and other valuable constituents are preserved. The oven includes a food-receiving compartment having a perforated wall and means to heat air to a temperature well above the cooking temperature of the food and to force the heated air through the perforations to cause the air to flow at high velocity through the compartment in heat-exchange relation with the food.