Abstract: A forced convective track oven comprises a track conveyor including first and second circular spirals, the first circular spiral for conveying bakery trays and dough products upwardly and the second circular spiral portion for conveying bakery trays and dough products downwardly, thereby minimizing the number of changes of direction of the bakery trays as they travel along the track conveyor. A plurality of burners discharge heated air through discharge tubes and discharge nozzles into engagement with bakery trays carried by the track conveyor. First and second oval spirals may be used in lieu of the circular spirals when the track oven is used in a reduced ceiling height environment.

Abstract: A venting system for a gas oven of a cooking range that also has a cooktop portion. The venting system includes a flat duct above the oven on each side that communicates with an elongated opening in the top of the oven on that side and the duct conducts the gases of combustion from the oven upwardly to the lateral edges of the cooktop. A vent manifold is mounted on the top along each lateral edge of the cooktop and communicates with the duct on that side to distribute the exhaust gases forwardly and rearwardly along both lateral sides of the cooktop, whereby normal operation of the cooktop gas burners is not adversely affected, no hot spots of exhaust gases from the oven are created, and the working depth of the cooktop is maximized.

Abstract: A baking oven comprises a re-circulation air heater which comprises a burner with a combustion chamber and a cross-counterflow heat exchanger disposed downstream thereof. This heat exchanger comprises serpentine heat transfer tubes which are connected to a single flue gas supply channel and a single flue gas discharge channel. The heat exchanger is fixed at only a single fixing spot in each coordinate direction of a Cartesian coordinate system.

Abstract: An improved oven of a type having an on/off pilot and gas valve for receiving gas, with the on/off pilot and gas valve being purely mechanical and having inner workings and a manually operated push button knob, a pilot in communication with the on/off pilot and gas valve and the oven for igniting the oven, a manually operated shut-off valve in fluid communication with the on/off pilot and gas valve for shutting off the gas, and a thermostat in fluid communication with the pilot and in fluid and mechanical communication with the oven for controlling the temperature of the oven.

Abstract: A baking oven comprises at least one hearth with a baking chamber, a heater, a vaporization device for the supply of vapor and/or fresh air, a devaporization device for the discharge of vapor and/or used air and an overpressure reduction device for overpressure in the baking chamber to be reduced. The devaporization device and the overpressure reduction device are connected to the hearth via a joint discharge duct.

Abstract: An oven, including an inner compartment comprising side walls, a lower wall, an upper wall and a back, an outer compartment defining a casing and surrounding the inner compartment in order to delimit therewith a continuous intermediate space, a heat generating device for producing heat by conduction, convection or radiation connected to the casing and mounted between the inner compartment and the outer compartment, a source of energy, with the exception of sources of microwaves, connected to the heat generating device and intended to generate the heat, and at least one heating zone, opposite which is situated the heat generating device, the heat generating device is mounted so as to be movable relative to the casing and to the heating zone, wherein the two compartments are substantially concentric and the heat generating device is mounted so that the heat generating device rotates between the inner compartment and the outer compartment.

Abstract: An air flow chamber for cooking or chilling using alternating horizontal air flow has an air heating or cooling apparatus and an air recirculating flow control mechanism for forcing heated or cooled air through an enclosure wherein said air is alternatingly directed horizontally through said enclosure in a first cycle in one horizontal direction and in a second cycle in the opposite direction.

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

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

Abstract: An oven structure that includes a housing with an internal refractory surface and two heat diffusion walls with apertures at spaced apart and parallel relationship with respect to each other defining a centrally disposed baking chamber and two combustion chambers. The apertures allow a predetermined amount of heat to pass through to the baking chamber without affecting the object being baked by direct contact with flames or other areas with excessive heat concentration. A uniform temperature is maintained within the baking chamber with the hot gases passing through the apertures to the baking chamber where high pressure is developed but the top with the hottest gases and push the mass of gases with a lower temperature down and into the exhaust system.

Abstract: An oven structure (1) comprises a casing (2) provided with walls (5, 6, 7, 8, 9) defining a cooking chamber (4) open on one side (4A) of said casing (2), and below said casing (2) an element (20) provided with a cavity (19) defined by walls (21, 22, 23, 26) rising from the lower wall (24) of said element (20), said cavity (19) facing the lower wall (8) of said casing (2). At least part (26) of said element (20) is removable to allow connection to a gas heating member (29), said cavity (19) being able at choice either to receive an electrical heating member (60) or become the seat of a hot air stream generated by the gas member (29), the lower wall (8) of said casing (2) being provided with apertures (16) which are preferably closed when the cavity (19) of the lower element (20) contains the electrical heating member (60) and are open when said lower element (20) is connected to the gas heating member (29).

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

Abstract: A commercial gas oven has as its only source of heat for heating and for steam generating an extended mesh-type burner and a sealed combustion chamber. The oven works in five cooking modes reaching steam saturation below 100.degree. C. and a high humidity up to 250.degree. C., combining air convection from a central turbine and the steam which is generated into the oven. At least one steam generator duct conveys the combustion fumes around a central turbine on whose surface falls the water sprayed from a sprayer linked to the turbine. The fumes are recovered to contribute to heating the cooking chamber by means of a takeup box.

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

Abstract: An apparatus for baking a dough-type product includes an oven having an enclosure, a product supporting conveyor in the enclosure, burners positioned to heat the product, and an integrally associated emissions control device for controlling emissions emanating from the product while baking. A recirculating system for controllably directing air from the oven to and from the emissions control device is integrated into or with the oven, and preferably positioned in the oven enclosure.

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

Abstract: An oven for pizza and other baked goods includes auxiliary heating means positioned in the baking chamber. By designing the auxiliary heater to simulate a burning log viewable through the baking chamber access door, the ambience of a wood burning oven is presented to customers. By control of activation of the auxiliary heater, faster responsiveness and improved control of baking chamber heating is achieved, resulting in improved quality control of baked goods and significantly faster baking times for increased efficiency. By provision of a front central exhaust vent, the need for an oven door is avoided.

Abstract: An oven utilizing charcoal as the source of cooking heat is disclosed, the oven having a thermostatically controlled charcoal ignition means used only to ignite and then reignite the charcoal in response to any temperature drop below a predetermined lower limit.

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

Abstract: An apparatus for the elimination of ethanol formed during the baking of yeast based products, such as bread, from the exhaust of a baking oven is provided. The apparatus includes a system of destroying the ethanol via thermal or catalytic incineration that uses the heat source already necessary for the baking of the yeast based products.

Abstract: An oven for baking a food product. The oven comprises a stone covered bottom that includes a baking area in which the food product may be baked. A top is connected to the bottom and constructed to form a domed chamber over the baking area. A constant heat source is connected to the bottom to provide a constant heat within the chamber. A first passageway extends through the top and has a size sufficient to pass an unbaked food product into the chamber. A second passageway extends through the top and has a size sufficient to remove a baked food product from the chamber.

Abstract: A method of cooking food which comprises the steps of: providing a pair of spaced apart linearly aligned heating assemblies defining a cooking area and passage therebetween for transport of food to be cooked, heating the heating elements to a degree such that the temperature therebetween is 1200.degree. F. or greater, transporting food to be cooked between the heating elements at a rate sufficient to permit cooking of food, providing a hood over the cooking area with passages therein for collecting and directing heated air from the cooking area at a temperature sufficient to burn off the products of cooking, namely grease and smoke particles, the hood being further provided with outlet openings in the top thereof to permit escape of air from the passages.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in a cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: Self-cleaning oven including a cooking compartment, a hinged door and a venting assembly. The venting assembly includes a fan connected to an aspiration duct which is in turn connected to an interspace provided in the door. The fan is also connected to a venting duct arranged parallel to the aspiration duct and has an outlet arranged above the door. The interspace of the door has an inlet for drawing air from the outside, and an outlet connected to the aspiration duct. The fan is adapted to draw air from the outside, through the interspace, and to discharge the air through said outlet of the venting duct. A venting device is provided connecting the cooking compartment to the venting duct and an auxiliary venting duct is provided inside the venting duct, at the venting device. A tray is provided at the end of the auxiliary venting device to prevent moisture from being discharged at the venting duct outlet in the form of water.

Abstract: An easily repairable, high efficiency, durable, compact heat exchanger having a modular heat exchanger tube may be provided. The modular heat exchanger tube may be easily disassembled so that any of its modular component tubes (such as its combustion area tube) may be easily removed for repair or replacement. Internal alignment and sealing sleeves may be provided for the adjacent modular component tubes of the heat exchanger tube. The internal sleeves may automatically and permanently increase their sealing power due the automatic and permanent expansion they undergo when they are stress relieved by being heated for the first time by the combustion gasses within the heat exchanger tube. Stress cracking of the heat exchanger tube may be reduced by supporting the heat exchanger tube so that it may move freely as it heats up (expands) and cools down (contracts) during the normal thermal operating cycles of the heat exchanger.

Abstract: An electric toaster is suspended from the lower surface of a kitchen cabinet. The electric toaster has a horizontally disposed toasting compartment. An inner wall defines the toasting compartment and is spaced from an outer housing wall. A partition extends in the space between the inner and outer housing walls to separate the space into inner and outer air paths. An air inlet is in fluid flow communication with the inner air path to obtain convective cooling of the inner air path. The air in the outer air path provides an insulating barrier to minimize the transfer of heat from the toasting compartment to the housing wall.

Abstract: An oven with a heated interior volume, an access into the heated interior volume, and a door mounted adjacent to the heated interior volume for pivoting between closed access and opened access positions and having a concave interior surface defining an interior space adjacent to the heated interior volume.

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

Abstract: A novel dual mode, downdraft gas range provides a sealed top and sealed gas burners that can be operated effectively in a power burner mode with a downdraft exhaust and otherwise in an atmospheric mode. In the range, a separate and independently operating air/gas supply chamber for each sealed burner is supplied with a controllable flow of gas, and, in the power burner mode, with a controlled forced flow of primary combustion air from a combustion air blower and pressure-adjustable air plenum that supply all air/gas chambers, and each air/gas supply chamber is provided with a gated opening, which is operated to provide an unobstructed flow of primary combustion air from atmosphere in non-power burner operation. The mixture of air and primary combustion air flows from the air/gas supply chamber through a sealed conduit formed to be free of obstructions and abrupt changes in direction with a flow diffuser provided adjacent the gas burner.

Abstract: An appliance of the preparation of meat or similar products is disclosed, and which includes an outer casing, and an inner casing which is adapted to receive the food product. An air venting system is provided by which the inner casing may be closed and air tight, or opened so as to be in communication wit the outside air. A circulating fan and a heating element are positioned in the inner casing, and a control system is provided by which the appliance may be selectively operated in a cooking mode wherein the air venting system is closed, a grilling mode wherein the air venting system is open, and a hot maintenance mode wherein the air venting system is closed and the circulating fan and heating elements are operated at relatively low levels.

Abstract: A hybrid oven for cooking by both hot air impingement and microwave cooking includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a large volume of air relative to the cooking chamber, and a conduit for selectively providing gaseous communication therebetween. Associated with the plenum are a thermal reservoir of high specific heat and high heat capacity relative to the air disposed in the plenum and an actuatable heater for maintaining the thermal reservoir at a high temperature. Also provided are an actuatable magnetron for microwave cooking of the product in the cooking chamber and an actuatable blower for causing impingement of air from the plenum onto the product in the cooking chambers.

Abstract: The invention relates to a cooking oven for mass production of food products and a method for cooking food products. The oven includes an enclosure housing which forms a cooking chamber, having an endless pervious conveyor therein upon which food products are transported through the cooking chamber. The conveyor is arranged to provide a helically extending path over which food products will travel to increase dwell time within the cooking chamber while taking less floor space. A heated gaseous cooking medium is introduced into the cooking chamber and is circulated through an annulus formed by the helically extending conveyor to achieve high heat transfer to the food products being cooked. The oven can utilize steam and/or heated air to achieve varied cooking characteristics as desired and allows substantial versatility in the cooking process.

Abstract: A dual mode downdraft gas range provides a number of substantial advantages, including operation in a powered burner mode and an atmospheric mode. In the powered burner mode, a plurality of powered open flame surface burners can provide even heat from each of the burners as a result of burner flames that provide substantially complete combustion close to the burner outlets in short, stable flames that are unaffected by an adjacent downdraft exhaust or other outside influences. In the atmospheric mode, the gas burners can operate without a downdraft exhaust. The gas range can meet agency requirements in both the powered mode and atmospheric mode of operation and can be inherently fail-safe in the event of a power failure in the downdraft exhaust system. The gas range can be economically and easily manufactured and assembled, with burner controls arranged for convenient operation at one side of the range box for the plurality of burners.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: A convection and radiant heated oven has a cooking chamber and an air heating chamber below and spaced from the cooking chamber. Shield means above the heating chamber defines, with the oven bottom, a heat space in which an apertured duct receives heated air from the heating chamber and conducts it to a convection fan where it mixes with air from the cooking chamber and is ducted into the cooking chamber. Heated air is also passed upward from the heat space directly into the cooking chamber.

Abstract: A pizza screen or pan receiving and holding assembly for use in combination with a pizza baking oven is disclosed. The assembly includes a main frame formed of side and end rails interconnected in a generally rectangular pattern with casters provided at the four corners to position the main frame in the open space beneath the baking sections of pizza baking oven. Cross members extend laterally of the side rails to define an open lattice for receiving pizza baking screens or baking pans. Upright members extend upwardly from the front and rear sides of the main frame. A box support frame of a generally rectangular shape formed of interconnected side and end shaft members is secured to the upright members and is inclined rearwardly downwardly. A plurality of boxes sized to receive different dimensioned pizza screens or pans are removably received on the box support frame. The boxes have opened front ends and closed rear ends.

Abstract: Various representative commercial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingement is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: An apparatus for cooking an article is provided including a cooking chamber, a heating means for producing heated gases for introduction into said chamber for convective heating without microwave interference, and a source of microwaves for heating with microwave energy. At least one freely rotating stirring means is positioned in gas and microwave communication with the heating chamber, and is caused to rotate from a flow of the heated gases. The stirring means serves to distribute both microwave energy and the heated gases about the chamber for uniform, simultaneous convection and microwave heating. A pilotless gas source is provided which includes an initiation chamber within a combustion chamber. The initiation chamber is positioned by a microwave opaque material and includes a flame sensor which eliminates the flow of gas in the combustion chamber when no flame is present.

Abstract: An electric heat-convection stove, comprising an electric heat-convection control unit having four alloy posts respectively connected thereto at the four corners thereof for mounting three glass side boards, a front panel and a base. The three glass side boards, the front panel and the base are interchangeable so that various alternations can be achieved. A rack is fastened inside the stove for holding foods. Two pawl means and two spring means are respectively connected between the rack and the front panel so that the front panel can be rotated to an open the stove or automatically pulled back to close the stove. A grease collector can be drawn out for cleaning and then pushed back into place.

Abstract: A domestic cooking range provides an upswept cook top which promotes ease of cleaning in combination with a vent stack which exhausts flue gases from the oven through an elongated opening between the upswept portion and a control panel on the backguard. A deflector is provided to prevent the flue gases from impinging upon either the control panel or the cook top.

Abstract: An electric oven comprising a housing (100) enclosing a cavity (6) provided on at least one wall with an electrical resistance element (7), there being provided in said cavity (6) a metal box structure (16) defining a cooking chamber (16A) which is open on one side (17) and in which food (50A, 50B) is disposed during its preparation, said box structure (16) being positioned in such a manner as to create an interspace (23, 88) between its walls (18, 19, 20) and the walls (4, 8, 22) of the cavity (6) of the oven (1).

Abstract: An air return system for a rotatable rack baking oven having a heat source and a blower associated therewith for providing a flow of heated air across a baking chamber of the oven. The outlet end of the blower is connected via ductwork to an air outlet vent which introduces the heated air into the baking chamber. The air outlet vent includes a lattice of fixed vanes which are elongated in the direction of intended air flow. This arrangement channels the heated air to exit normal to the outlet vent to maintain a well defined column of air with less turbulence. An air return vent is located opposite the air inlet vent and is operatively associated with the heating means and the inlet side of the blower. The air return vent includes a panel having a plurality of holes through which the air may be drawn. A number of return holes in the return vent are blocked such that their numbers vary in inverse proportion to the drawing force produced by the inlet of the blower.

Abstract: A forced air convection oven having an open front and a door for closing the open front, a centrifugal air circulating blower on a horizontal axis located generally centrally on the rear wall of the cavity with heaters adjacent the rear wall for heating the air circulated by the blower. An air distributor cage unit is mounted for removal as a unit through the front opening in the housing and the top, bottom and opposing side panels of the cage have a multiplicity of air discharge openings therein for passing air into the cage for flow therethrough to the return outlet in the rear wall. A food tray support rack is mounted for rotation about a vertical axis in the cage and is removable through the opening in the front of the cage for cleaning.

Abstract: A solid flue cooker is provided and consists of a charcoal burning stove having a firebox and a cooking top, a plurality of legs for supporting the stove, a flue attached to a rear outlet of the firebox and proximate the cooking top of the stove, an oven having a baking compartment mounted to the flue above the cooking top of the stove and a mechanism in the flue for directing and controlling the amount of filtered heated air from the firebox of the stove through the baking compartment in the oven and back into the flue.

Abstract: This invention is an indirect fired gas burning device having typically two gas burner assemblies, a radiant heat assembly and a convection heat assembly. The combustion products of both burner assemblies are kept separate from the convection air which is circulated through the oven. The device is adapted to be mounted within or attached to a gas stove, having an oven therein and which provides an improved gas stove which can perform the functions of: (1) bake (with controllable cooking air flow rates); (b) broil using a radiant heat assembly such as a screen broiler "looking" through or transparent to the radiant heat generated by the broiler such as an infrared window (also a new low profile screen burner assembly is disclosed); (c) steam which is possible because of the very low vent rate of the oven, i.e.

Abstract: The invention relates to a cooking oven for mass production of food products and a method for cooking food products. The oven includes an enclosure housing which forms a cooking chamber, having an endless pervious conveyor therein upon which food products are transported through the cooking chamber. The conveyor is arranged to provide a helically extending path over which food products will travel to increase dwell time within the cooking chamber while taking less floor space. A heated gaseous cooking medium is introduced into the cooking chamber and is circulated through an annulus formed by the helically extending conveyor to achieve high heat transfer to the food products being cooked. The oven can utilize steam and/or heated air to achieve varied cooking characteristics as desired and allows substantial versatility in the cooking process.

Abstract: A forced convection cooking apparatus having an enclosed cooking chamber within a housing and a resistance heater suspended in the upper portion thereof provides radiant and convection heating to cook food. The food is contained in a cooking tray which has a screen bottom to allow grease, oils and the like to drip through the cooking tray. A drip tray below the cooking tray catches liquids which drip through the cooking tray. A baffle is located in the cooking chamber near the back of the chamber. A fan draws air through a hole in the baffle and forces the air around the curved sides of the baffle toward the front of the cooking chamber.

Abstract: Various representative commercial cooking devices are disclosed wherein a recirculating flow of heated air, at a food cooking temperature, is created within a housing in which a horizontally disposed food support and cooking member, such as a perforated metal plate, a solid griddle plate or a metal broiling grate, is positioned. A plenum structure is utilized to convert a portion of the continuously recirculated air into a spaced series of relatively high velocity heated air impingement jets which are caused to laterally diffuse and at least slightly overlap prior to striking at least one side surface of the food support structure. In this manner, each food support structure side surface subjected to such diffused jet impingement is evenly blanketed with heating air to thereby very uniformly transfer heat from the air to the food support structure, and thus to the food supported thereby, at an accelerated rate.

Abstract: A baking or roasting oven is provided with a transfer apparatus by which the pieces of edible material which is to be roasted, such as slices of white bread, soft wafers, etc., are fed into the oven and the roasted toasts are removed from the oven. The oven comprises an endless chain of hinged tongs, which can be opened and closed and are adapted to hold the pieces of edible material which are to be roasted. The chain of tongs moves in the oven in two superimposed planes. A transfer station is provided adjacent to the upper plane in which the upper course of the chain of tongs extends. The tongs move in an open position through that transfer station, which contains two sets of drums, which are closely spaced one behind the other in the direction of travel of the upper course of the chain of tongs and are disposed above the bottom plates of the open tongs of said upper course.

Abstract: Disclosed is an electric heat-convection stove, which is comprised of a base having set therein a heat-convection mechanism covered with a transparent hood of reinforcing glass and defining therein a roasting chamber for cooking, which transparent hood is built up with four zinc alloy posts, a front panel, three side boards and a top board, with the gap therebetween well sealed with silicone rubber strips. A perforated tray is mounted on the heat-convection mechanism for circulation of heat current and for collection of grease. Transverse notches are made on the zinc alloy posts at different level positions for adjustably mounting a grill inside the hood to hold something for roasting. The front panel is pivoted to the base so that it can be conveniently opened for putting something in or removing something from the grill.