Abstract: A cooking apparatus utilizes a bi-level exhaust venting system for an eye level range for conducting heated air from both a front portion and a rear portion of a subjacent stove unit. A first inlet is provided at a top portion of the cabinet, and a second inlet is provided at a bottom portion of the cabinet for conducting air from the front and rear surface units, respectively. A blower draws the conducted air into the upper cabinet and discharges it through a suitable outlet.

Abstract: A gas range having at least one stove top surface burner and an interior cooking chamber with a cooking burner includes a chimney extending above the cooking chamber to an exhaust opening at the rear of the top surface. A porous catalyzer plate fits into the exhaust opening and an afterburner is located in the chimney adjacent to the exhaust opening to partially burn and heat exhaust gases. The hot gases then activate the catalyzer to an optimum temperature for effecting their decomposition.

Abstract: A method and apparatus for cooking includes an apparatus convertible from a grill to a bake oven. The apparatus has a fire box positioned below a grill and incorporates a closed chamber supported on the fire box and enclosing the grill. A pivotable plate is mounted immediately below the grill and is pivotable between a vertical position and a horizontal position. In the horizontal position, the plate is latchable below the grill so as to separate the grill from the fire box. In this horizontal position, the closed grill chamber functions as an oven. When the pivotable plate is dropped into the vertical position, the grill is in direct communication with the fire box and can be used in a normal grill fashion.

Abstract: A single cavity gas oven and grill unit provided with an oven burner (14) and an independent grill burner (15). A flue (12) has a flap (16) pivotable between a closed position for the oven mode and an open position for the griling mode. The flap (16) is connected by a first linkage to a selector (13) and by a second linkage to a dual gas tap. For the oven mode the selector (13) closes the flap which in turn prevents the gas tap operating the grill. When the grill is on, the gas tap holds the flap open which in turn holds the selector in a position to prevent the oven door being closed.

Abstract: A manifold (10) for use in a gas solder-reflow oven (50) comprises a hollow tube made from a transition metal having an open end (18) for receiving gas, a closed end (16), and a plurality of holes (12).

Abstract: An impingement oven comprising a cooking chamber, a conveyor, and a plurality of plenums. A plurality of finger duct members attached to each plenum are located above and below the conveyor. Adjacent sidewalls of adjacent duct members are tapered relative to one another to define an outwardly tapered air return space in a direction away from the plenum. A plurality of air deflectors are secured to an inner surface of each duct member for deflecting air through a plurality of nozzles located on the duct member. A partition between the plenums segregates return air flowing from the cooking chamber to adjacent plenums. For at least two ovens stacked one above the other, the invention further includes a cooling system having a cooling compartment and a central cooling duct for drawing cool air from near floor level and moving the cool air upwardly to cool and control circuitry for each of the stacked ovens.

Abstract: A gas-fired oven is disclosed wherein heated air is delivered to an oven's interior from a gas burner located outside the oven in a way to enhance the convection heating properties and capacity of the oven. This is accomplished by means of a conduit which receives air heated by the external gas burner and internally discharges this heated air into the return air path of a blower used to recirculate hot air within the oven. The internal discharge end of the conduit is located adjacent to the blower's return air path so that the conduit does not obstruct the recirculating air. The external gas burner may be either an atmospheric burner or a power burner. Its gas burner head is axially aligned with the conduit's exterior inlet end and spaced a short distance from this inlet. The spacing between the burner head and the conduit inlet controls the dilution air which is required to regulate the temperature of the hot air according to the oven's function such as heating food.

Abstract: Various representative commericial 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 impingment 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 commercial or institutional oven with two separate oven compartments, individually controllable as to temperature. The oven compartments are ported and fan-vented for providing even distribution of heat, smoke and steam, as applicable, while minimizing the expulsion of such cooking elements from the oven compartments. The porting and exhast system are shared by the two oven compartments in avoiding duplication of components. The exhaust system induces ventilation of the oven compartments through utilization of the venturi effect rather than through direct suction by way of a direct mechanical connection between the fan and each oven compartment's exhaust port. The design of the exhaust system permits use of a general purpose fan, as opposed to one designed for high temperature use.

Abstract: An oven for baking objects, especially pizzas, has an indirect drive for enabling it to accommodate differences in commercial power on a worldwide basis, by simply changing the ratio of gears, sprockets or pulleys. Various access panels and doors on the oven may be opened to facilitate installation, removal, and maintenance of the oven without requiring a significant partial disassembly thereof. An access window is held under gravity in either an open or a closed position in order to eliminate clips, springs, and the like, which may tend to become fatigued and break as a result of the repeated heating and cooling.

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

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

Abstract: A gas burner assembly including a main burner, a catalyzer and an after burner has a fire guide formed on a boundary between porous flame plates.

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

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

Abstract: A baking oven has a baking chamber (2) which is at both of its sides separated from air channels (12) by partitions (11) being provided with air passage openings (30). The air channels (12) are connected to air supply channels (24) which are supplied with warm air by a blower (14) via a switching equipment (25) being centrally arranged relative to the cover wall (10) of the baking chamber (2), said switching equipment having preferably the shape of a flap (27) being swivellable around a horizontal axis. On account thereof, the baking chamber (2) is uniformly supplied with warm air which flows through the baking chamber (2) in horizontal and alternating direction (FIG. 1).

Abstract: An improved side panel adapted for use in a kitchen range is provided which has improved thermal and structural properties. The improved construction of the side panel provides a channel member attached to an inner surface of the panel and extending from a lower rear portion of the panel and range to an upper front corner of the panel and range. The channel member provides an air passageway which concentrates a buoyancy driven convective flow of air from the lower part of the range onto the upper front corner of the panel, where a localized area of high temperatures is commonly found. A crossmember attached to the inner surface of the panel is also provided, which extends from the lower front portion of the panel to the channel member and from the channel member to the upper rear portion of the panel, the crossmember abutting the sides of the channel member, the channel member and the crossmember providing structural reinforcement to the side panel permitting use of a thinner gauge steel for the side panel.

Abstract: An apparatus (1) for baking food products includes an elongated tunnel (3) defining an oven (5). A conveyor (13) conveys food through the tunnel. Gas supplied to the tunnel is combusted by burners (43, 45) and the heat generated by the combustion is imparted to an upper hearth (17) and a lower hearth (19) by heat exchangers. The hearths radiate the heat into the oven to bake food product being conveyed therethrough and upper and lower sets of temperature sensors (93, 95) are provided to control the oven heat.

Abstract: Provided is a spit roaster comprising: a body having an opening communicating with an exhaust duct, formed at the center of the bottom wall thereof, and an air supply path defined at both ends thereof with respect to the longitudinal direction thereof and having an upper and a lower opening, a range case removably housed within the above body with required clearances therearound; a range removably housed within the above range case having a charcoal receiving space defined therein and support members disposed at both ends thereof with respect to the longitudinal direction thereof for supporting members for mounting materials to be cooked; and smoke exhaust frames communicating with the above exhaust duct, removably disposed upon the upper opening of an exhaust space defined between the rear side wall of the range case and the body, and having smoke exhaust inlets defined within the front sides thereof facing toward the range case.

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

Abstract: An exhaust duct cooling system is provided for a built-in gas oven wherein cool air is drawn into the oven enclosure and through an oven controls area to cool that area, and then the cool air is directed into a cool air duct which is positioned between the oven cooking cavity and an oven exhaust duct to thermally isolate the controls area while cooling the oven exhaust. The cool air duct has a first, lower outlet below the oven controls, and a second, upper outlet adjacent to an outlet of the oven exhaust duct where cool air and oven exhaust are mixed in a chamber prior to exiting the oven cabinet. Thus, the oven exhaust is tempered prior to being exhausted from the front of the oven.

Abstract: The temperature of localized high temperature regions in the side panels of a kitchen range is reduced by the use of thermal conduction breaks to interrupt thermal conduction paths and inhibit the transfer of heat from the oven through a supporting frame to the side panels. The thermal conduction breaks comprise a plurality of thin, vertically orientated elongated slits in upper portions of the front faces of the side panels. Heat transfer into the side panels due to radiation from the oven door is reduced by forming the oven door with a plurality of elongated slits disposed about a central portion of the door which closes the oven access opening to interrupt thermal conduction paths from the central portion to peripheral regions of the door adjacent to front faces of the side panels.

Abstract: A baking appliance having an oven case, a bread case in the over case, an impeller installed at the bottom of the bread case and driven by a motor, a lid unit for the over case, a heater for the over case, and a control unit for the heater and motor, with the lid unit comprising an outer lid and an inner lid joined together in spaced relation providing a lid space therebetween with vent holes for flow into and out of the lid space.

Abstract: An oven that cooks foodstuffs containing water at temperatures up to 600 degrees Fahrenheit with longwave radiation generated by masking a cooking volume from radiant heating elements by blackened rigid inserts, which absorb shortwave and longwave radiation from the heating elements and uniformly reradiate the energy into the cooking volume as longwave radiation; non-condensing steam is injected into the oven until the vapor pressure of the water in the foodstuff attains a pressure at which water will migrate to the surface of the foodstuff to be evaporated; air is then passed through the oven to remove water from the foodstuff, while cooking with longwave radiation continues.

Abstract: The invention relates to an electric oven with self-cleaning pyrolytic system, includes a catalyst for smoke or fumes, at least one vault resistance and one sole resistance of standard values, wherein the oven further comprises means for powering at the beginning of a pyrolysis operation, simultaneously and exclusively the vault resistance and a part of the sole resistance, so that the power supplied by this part of the sole resistance is lower than the power supplied by the vault resistance, and wherein the catalyst is produced from a material that allows its activation prior to the saturation of the oven by smoke or fumes, exclusively through the convection heat passing into a pipe housing the catalyst from the oven, and wherein means are provided for powering other resistances after the beginning of activation of the catalyst, in order to reach the pyrolysis temperature.

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

Abstract: The cooking assembly directs initial hot gases from a heat source against a heat semiconductive base. It then guides the gases to flues behind partitions that define sides of a cooking chamber. The gases flow over the partitions, down past food to be cooked, and then out vents. A uniform temperature distribution is achieved in the cooking chamber. The cooking assembly can be a barbecue cooker.

Abstract: A pyrolytic self-clean gas wall oven having a bake and broil burner wherein a baffle separates the secondary air supply for the bake burner from the broil burner primary combustion air flow path so that, when the broil burner is off, combustion products from the bake burner are prevented from recirculating back to the bake burner via the broil burner and its primary combustion air supply path. Further, the oven has fans for moving cooling air around the outside to limit the external surface temperatures. The cooling air and the combustion air have independent flow paths so that the flame characteristics are not affected. The oven may have two oven compartments each with its own bake and broil burners.

Abstract: A pyrolytic self-clean gas double wall oven having over and under ovens, and an exhaust manifold on top which receives combustion products from both ovens and vents them through a single front port. The flue pipe from the bottom oven runs up along the back of the upper oven and enters the manifold above the flue pipe for the upper oven. The entrance of the upper oven to the manifold is larger than the lower oven entrance and larger than the flue pipe exit from the upper oven so as to avoid putting a back pressure on the upper oven. Both ovens are encased by an air chamber through which air is forced to cool the outside surfaces of the double wall oven.

Abstract: A draft-assisting chamber is positioned between the combustion chamber and the flue pipe of a heating appliance so as to capture combustion gases in a quantity sufficient to initiate gas flow through the flue pipe. By use of the chamber, gas flow is initiated in the flue pipe during conditions that would otherwise delay such initialization.

Abstract: A cooking stove such as an induction heating cooking stove which is fitted into an aperture on top of a kitchen unit has one or more independent heater units mounted within an outer case, below a top plate which cooking pans, etc can be heated. Each heater unit consists of an open-ended box-shaped internal chassis having one or more heater elements mounted on a top face thereof and an aperture formed in a bottom face thereof. Each internal chassis is provided with a motor-driven cooling fan which acts to produce a flow of cooling air through the interior of the chassis and out through the lower aperture into a ventilation duct, and hence to the atmosphere via a cooling air inlet/outlet section which can be conveniently provided at the upper rear part of the top of the stove. No additional ventilation apertures need be provided in the kitchen unit, and the number of heater elements can be readily varied as required, while the overall design is extremely simple and readily manufactured.

Abstract: A header assembly for use in combination with a deep fat frying cooking device includes a casing having three external venting systems and two internal passageways associated therewith. Heated air from within an enlarged chamber surrounding the cooking kettles of the cooking device can flow upwardly through one of the internal passageways and the first venting system of the header assembly into the surrounding atmosphere external to the header assembly and the cooking device. As a result of this convention flow of heated air and the close proximity of the first venting system with the second venting system, cooling air from the exterior is drawn through the other internal passageway and the second and third venting systems. This cooling air serves to protect a heat-sensitive microprocessor controlled cooking computer, which extends partially into the second passageway, from being subject to temperatures above its maximum operating temperature.

Abstract: A domestic cooking appliance vent system including a first vertical vent conduit communicating with the oven, extending through a support plate, and a second vertical conduit that is located above the first conduit but horizontally offset therefrom. A horizontal adapter duct positioned in a locating area on the support plate joins the first vent conduit with the second vent conduit. The adapter duct includes a continuous side wall, a top wall forming an open bottom positioned over the first vertical duct and a top vent opening in one end of the top wall communicating with the second vertical conduit. The support area and adapter duct is dimensioned so that its position in the locating area insures that the top vent opening in the adapter duct is axially aligned with the second vertical conduit.

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 cooking stove is provided with a top plate, for receiving cooking utensils, which can be easily and rapidly removed for servicing purposes, etc. The top plate is retained against the stove housing by a very simple catch mechanism at the front and is attached to the housing at the rear by means of screws, at a position adjacent to an air inlet/outlet aperture, with a cover of this aperture also serves to mask the screws, for improved appearance.

Abstract: A header assembly for use in combination with a deep fat frying cooking device includes a casing having three external venting systems and two internal passageways associated therewith. Heated air from within an enlarged chamber surrounding the cooking kettles of the cooking device can flow upwardly through one of the internal passageways and the first venting system of the header assembly into the surrounding atmosphere external to the header assembly and the cooking device. As a result of this convention flow of heated air and the close proximity of the first venting system with the second venting system, cooling air from the exterior is drawn through the other internal passageway and the second and third venting systems. This cooling air serves to protect a heat-sensitive microprocessor controlled cooking computer, which extends partially into the second passageway, from being subject to temperatures above its maximum operating temperature.

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: A gas oven having a broil burner recessed up into a chamber above the ceiling to provide more usable space in the oven cavity. A partition closely above or extending from the sides of the burner forms an upper chamber duct which extends from an exhaust flue at the rear to a passageway to the cavity at the front of the chamber. The products of combustion from the burner flow forwardly in lateral troughs to the passageway where they mix with other cavity vapors and then rearwardly in the duct to the exhaust flue. The duct functions to reduce the body temperature of the burner to prevent flashback and also enhances stack action.

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: An oven has a cooling system which includes air channels which run along the top rear and bottom walls of the oven compartments. First and second channels are provided, the first channel being used principally for providing air flow for outdoor venting, the first and second channels being employed for indoor venting which occurs through an outlet at the very bottom of the lower oven compartment. The oven can rapidly and easily be converted for outdoor venting by removing a cover attached to a top portion of the oven system and installing an outdoor venting duct. A blower is used to circulate air for both indoor and outdoor venting.

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 self-contained oven using an intense source of radiant heat applied directly onto the bottom surface of a heat transfer grill that can directly support food or objects being heated. The grill includes a lower section having downwardly open hollow cells formed by intersecting metal walls, a solid metal plate capping the lower section, and a covering insulating section that can support the food or objects. A natural draft is permitted to flow through the oven chamber from an inlet leading to the area directly beneath the heat transfer grill. Warmed air and gas then flows in a convoluted path through the oven in convection currents to transfer heat to the food or objects.

Abstract: An oven ventilating system is provided for use in conjunction with a proximity ventilated range having modular plug-in cooktop cartridges. A vent tube extends upwardly from an oven vent outlet to a position adjacent the air intake grill. The venting path, in one embodiment, is completed by a collar-like chimney portion of the air intake grill which cooperates with the top of the vent tube to conduct exhaust fumes to above the top surface of the range.

Abstract: The present invention relates generally to an indoor barbecue griller in which substantially all fat and other cooking residues are vaporized. Previously it had been the custom to catch fat and the like in a tray under the heating means for later withdrawal. Due to the fire risk, it had previously been the practice to keep the container and its environs as cool as possible. The present invention provides that the collection receptacle take the form of an absorbent tray which is heated by reflection and refraction from the heating means and refractory material, said tray being surrounded by a heavily insulated enclosure provided with copious quantities of air to assist instantaneous combustion. A plenum chamber assists the control of combustion of said residues.

Abstract: An elongated relatively narrow vent member is mounted along the rear edge of a cooktop having a plurality of burners. The vent member has an air chamber formed therein which is coupled to a vent duct having a blower at the outlet thereof which provides suction in the chamber. A motor-driven drive system is provided to raise and lower an intake or "snorkel" member which is slidably mounted in the air chamber. The drive system operates in response to the actuation of a momentarily actuated pushbutton switch. The snorkel member has an intake slot formed along the top edge thereof such that when it is in its raised position, the intake slot is a substantial distance above the cooktop burners. In its lowered position, the snorkel member is fully recessed in the chamber and closes the vent system against backdrafts from the outside.

Abstract: A cooking oven of the heat-cleaning type in which substantially all of the energy for heating the oven to heat-cleaning temperature is initially supplied by the upper or broil heating element. The broil unit is initially energized to raise the oven cavity temperature to the heat cleaning range during which time volatile portions of food by-products are evaporated, whereupon the broil unit is de-energized and the lower or bake heating element energized to maintain the temperature of the oven cavity in the heat cleaning range. The location of the lower bake unit relative to the lower wall of the oven cavity is dimensioned to insure that the temperature of the more difficult to clean front portion of the lower wall of the oven adjacent the door opening is maintained at heat-cleaning temperature for a time sufficient to effect removal of food by-products.

Abstract: An oven-broiler includes modular units each having a tunnel-form cooking chamber formed by a tubular inner member, a heating arrangement extending around at least portions of the inner member for heating same to predetermined temperatures for emission of infrared radiant energy into the chamber for heating of products conveyed therein from one end to the other. The heating arrangement is either electrically energized, thermostatically controlled panels or a gas combustion chamber. The heating arrangement and tubular inner member are enclosed by a tubular outer member supported by a caster-equipped base. Such a modular unit is joinable into a multiple-unit oven of various possible lengths by securement of flanges at opposite ends.

Abstract: An oven-broiler of the humpback type includes a tunnel-form cooking chamber and a conveyor extending through it for conveying food products through the chamber for cooking of the products by emission of infrared radiation form the walls of the tunnel. An entrance and an exit are located at opposite ends of the chamber for continuous ingress and egress of the food products, with both entrance and exit being at a level lower than the chamber floor for causing the chamber to entrap a heated, oxygen-starved atmosphere in which flaming of the food products cannot freely occur. An elongated aperture extends along the bottom of the chamber for communication between the chamber and the external atmosphere. A control body, which may take one of different forms such as tubular, plate-form, or perforate, extends along the length of the aperture for controlling communication through the aperture.

Abstract: A secondary oven heated by restricted heat transfer from a primary oven through a common pan-roof tempered by convention flow of ambient outside air adjustably mixed with primary oven vent air controlled by a damper diverting a portion of primary oven vent air through the secondary oven with the balance thereof discharged externally.

Abstract: The blower is made separate from the rest of a self-ventilated range and is installed prior to the installation of the range. The blower can be selectively mounted for through-the-wall or through-the-floor discharge and is located so that the hole in the wall or floor misses the studs or joists, respectively. After the blower is installed, the self-ventilated range is set in place over the blower and the blower is connected to the plenum by means of a flexible pipe. In this way the plenum can be made thinner providing more room for the oven cavity.