Abstract: An appliance comprises at least one heating component, a baffle component positioned below the at least one heating component, an air intake component positioned above at least a portion of the baffle component, and an air redirection component positioned between the air intake component and the baffle component. In an example of an airflow path in the appliance, air entering the appliance through the air intake component is directed down below the baffle component by the air redirection component before flowing up through the baffle component to the at least one heating component.

Abstract: Provided is a cooker. A carbon heater used as a convection heater is supported by a heater bracket and heater supporters, and light and heat generated from the carbon heater are transferred to the inside of a cooking chamber through convection, conduction, and radiation.

Abstract: The present invention relates to a food-cooking surface for a kitchen utensil or cooker, characterized in that the cooking surface is a coating containing at least 30% niobium. Advantageously, the coating contains zirconium or titanium, with a content of less than 70%.

Abstract: A flame heat regulating apparatus for a cooktop of a gas stove, having an inner hollow shell and an outer wall which are both placed onto the stove cooktop. The shell further positioned to surround a gas burner is arcuate in shape, having a smaller sized bottom side and a larger sized top side. A plurality of air passages are through the shell, wherein the air passages are more densely distributed onto a lower part of the shell, as compared with the air passages which are less densely distributed onto an upper part of the shell. The outer wall further positioned to surround the shell has a plurality of air passages which are evenly distributed therethrough. In addition, a plurality of extensions projecting upwardly are spaced on a top side of the wall to support a cookware. The apparatus increases heating efficiency of the flame, and prevents undesirable heating of a handle of the cookware in cooking.

Abstract: A convection chamber of a cooking device includes a convection fan rotatably installed in a cooking chamber, a convection motor that rotates the convection fan, a convection cover provided in front of the convection fan and having a channel that collects air in the cooking chamber, sucks the air to the convection fan, and discharges the air from the convection fan to the cooking chamber, and a radiating fan provided between the convection fan and the convection motor and rotated by the convection motor.

Abstract: A self-supporting removable box-like liner for use in an electric oven that has a heating element supported in a plane and extending across a cooking chamber from one said side wall to the other. The liner has an open the front, a pair of liner side walls and a back wall, and an elongate aperture extending across the back wall and continuing along each liner side wall toward the front to pass over and receive the heating element such that the liner can be inserted into the chamber for use and completely removed for cleaning, without removal of the heating element from the oven.

Abstract: An electric oven including lower heaters arranged under a cooking chamber thereof. The electric oven includes an outer case defining the appearance of the electric oven, an inner case inwardly spaced apart from the outer case by a predetermined distance, and lower heaters arranged between bottom walls of the outer and inner cases. The inner case internally defines a cooking chamber, and a blowing fan is installed near the lower heaters to circulate air existing in the cooking chamber toward the lower heaters. With the electric oven configured as stated above, heat generated by the lower heaters is transferred to the cooking chamber in the form of conductive heat and convective heat, resulting in fast and efficient heat transfer and even cooking of food.

Abstract: A cooking device is provided which blows most of the air blown from a circulation fan in a heater room to a heater, such that the heating of air by the heater is facilitated and the volume of the rear side of a heater case is reduced to permit manufacture of the cooking device in a small size. The cooking device includes a heater case provided to form a heater room in an inner case, a circulation fan installed in the heater room, a heater installed outside of the circulation fan in the heater room, a motor mounted outside the heater case and driving the circulation fan, and a first sunken part formed such that a portion of the heater case, on which the motor is mounted, is sunken inward with respect to the heater room by a predetermined depth.

Abstract: An embodiment of the present invention uses an on-board microcontroller of a household appliance to receive signals from a directionless encoder attached to a knob for receiving user input and processing the signals from the direction encoder according to a control algorithm. The microcontroller may increase the output to an electric heating element on the appliance based on a variety of criteria, including either direction of rotation, current heating element setting, or a change in directional rotation. Alternatively, or in addition, the microcontroller may provide various types of graduated visual or audible feedback to the user.

Abstract: Multiple microcontrollers are used in controlling operation of an appliance thereby providing enhanced safety. User input deactivating the appliance is received and processed by a first and second microcontrollers, which separately and independently act to remove power from the appliance upon receipt of user input. Failure of one microcontroller in processing user input does not result in the appliance entering into an unsafe mode. Further, a third processor in a power supply module is used to control power into, and out of, the power supply module, so that under certain conditions, power may be remove from the system entirely or to certain components.

Abstract: A blown air distributor for use in a convection oven having a blower that draws air from the baking chamber, a heat source to heat the drawn air and a plenum downstream from the blower to recirculate the heated air in the baking chamber. The blown air distributor has a plurality of finger ducts mounted in parallel on a single plate, which is removable from the baking chamber. Each finger duct has an air inlet to receive the heated air from the plenum and a plurality of air outlets to dispense the heated air in the baking chamber. The single plate has opposite side edges each slidably receivable in a guide way provided on a corresponding sidewall of the chamber. The single plate also has a plurality of air inlets that receive the air from the baking chamber and drawn by the blower. The blown air distributor is easily and rapidly installable without incorrectly placing each finger duct in the baking chamber. The blown air distributor is also easily dismantled for cleaning.

Abstract: A baking device for use in a domestic oven. The baking device is composed of refractory insulating material and includes a base and a pair of walls. The base is generally rectangular and has a pair of spaced-apart grooves formed therein. The walls are generally rectangular and have concave interior surfaces. The walls have bottom edges adapted for insertion into the grooves so as to mount the walls to the base. When the walls are mounted to the base, the baking device is generally channel-shaped, creating a partially curvilinear baking surface resembling a "c" in cross-section.

Abstract: A barrier for appliances and the like having a substantially rigid panel, a mount adapted to be secured in fixed relation to the appliance and fasteners for securing the panel on the mount to proscribe a protected zone relative to the appliance.

Abstract: A home bakers' hearth accessory produces hearth-baked bread, pizza and the like in a common stove or range, these baked products having quality which is comparable to the breads produced in old world commercial-type bakers' ovens. An aluminum sheet formed with an upwardly extending flange on its peripheral edges contains and retains removeable quarry tiles to provide an improved means for baking perfect hearth-baked bread in a common stove or range oven.

Abstract: The invention involves the generation of dry hot steam to be drawn into an oven cooking cavity where the steam is allowed to contact dough pieces on a baking plate in order to bake French bread with a glossy appearance and a hard crust, for example. In one embodiment, the cooking cavity is partitioned in the top thereof to form a steam generating chamber which receives therein a supply of water to convert it into hot steam with the heat from an upper gas burner located beneath the chamber. The upper gas burner and a lower gas burner located beneath the baking plate may be of forced combustion type and a perforated burner tube has provided along the length thereof a flame transmitting member which is divided into a plurality of segments mounted with a proper gap between two adjacent ones thereof to accommodate the thermal expansion of the segmented flame transmitting member and the tube per se.