Abstract: In an appliance such as an oven for cooking food, the invention contemplates a user rotatable, single knob oven control device which provides both discrete and continuous control signals to the appliance controller. The discrete outputs indicate selection of oven features, and the continuous output the desired baking temperature. These inputs are selected by a user in response to rotation of a user interface knob mounted on a control panel. The control panel provides visual indication of oven cooking temperature selections through a first arc around the knob, and user selectable oven features (such as, e.g., OFF/CANCEL, BROIL, and CLEAN) in a second arc around the knob. The control device comprises a hub having a portion adapted to be drivably coupled to the user interface knob. The hub also includes a flange which has at least one cam. The device also includes a variable resistance element having a rotatable shaft in driving engagement with the hub.

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: Apparatus for limiting the temperature of a cooking location of a type having an electrically conductive burner housing forming a heating chamber, includes a temperature sensor including an outer tube and an inner rod received within the tube, a switch base carrying at least one contact which is actuated by the temperature sensor, an electrode at least partially positioned in the heating chamber and secured to at least one element selected from the group consisting of temperature sensor and switch base, and a current measuring device having a first terminal connected to the electrode and a second terminal connected to the burner housing.

Abstract: Apparatus for controlling the temperature of a cooking location of a cooking unit includes a temperature sensor having an outer tube and an inner rod received within the tube and having a different coefficient of expansion, a switch base operatively connected to the temperature sensor and carrying electric contacts actuated by the temperature sensor, and an igniter connected to the temperature sensor and/or switch base.

Abstract: A cooking machine control system for controlling the consumption of fuel by cooking machines, including cooking machines of the type used in restaurant kitchens, such as gas/barbecue broilers, and home cooking machines such as grills, and gas flow valves usable in such cooking machine control systems. The cooking machine control system controls the flow of gas to the burners of the cooking machine to maintain the cooking surface of the cooking machine at an appropriate standby temperature when no food is being cooked, to bring the cooking surface to an appropriate cooking temperature for a predetermined period of time when food is being cooked, and then to return the cooking surface to the standby temperature. In one embodiment, a valve in the gas pipe controls the flow of the gas to provide the desired cooking levels.

Abstract: Disclosed is a modularly constructed and variably configurable cook top arrangement of ready-made single modules each containing in a frame construction all parts necessary for operation as a burner module, exhaust component, blower unit, control module, signal and display unit, or other components, having a glass ceramic cook top in which the individual modules have shaped metal parts to which materials for thermal insulation are joined, and which have fastening means by which the modules can be arranged with one another and with the frame and can be fastened releasably to form a single functional unit, and on which openings, bores and recesses are provided as an assembling means for fastening the parts necessary for operation and for leading in and fixing the wiring and/or the ignition, control, and safety and indicating systems.

Abstract: A temperature control system for gas operated devices. The system includes a burner (23) that is connected to a gas supply through a regulator (41). A pilot light assembly (26) has a first vane (29) and a second vane (32) which provide a flame for igniting the gas from the burner (23) and for heating a thermocouple (38) to produce a control voltage for operating the regulator (41) and a temperature control (44).

Abstract: A cooking machine control system for controlling the consumption of fuel by gas cooking machines, and gas flow valves usable in such cooking machine control systems. The cooking machine control system maintains the cooking surface of the cooking machine at an appropriate standby temperature when no food is being cooked, brings the cooking surface to an appropriate temperature to cook the food, and then returns the cooking surface to the standby gas flow rate. The system can be returned to the standby gas flow rate either after the cooking gas flow rate has been provided for sufficient time for the food to have cooked or after the temperature of the food has reached the desired level. With the cooking machine control system in the standby mode, when food is to be cooked a switch is actuated, applying a start signal to cause a valve to open the cooking flow rate path to cook the food, following which the valve returns the system to the standby mode.

Abstract: A cooking machine control system for controlling the consumption of fuel by cooking machines, including cooking machines of the type used in restaurant kitchens, such as gas/barbecue broilers, and home cooking machines such as grills, and gas flow valves usable in such cooking machine control systems. The cooking machine control system controls the flow of gas to the burners of the cooking machine to maintain the cooking surface of the cooking machine at an appropriate standby temperature when no food is being cooked, to bring the cooking surface to an appropriate cooking temperature for a predetermined period of time when food is being cooked, and then to return the cooking surface to the standby temperature. In one embodiment, a valve in the gas pipe controls the flow of the gas to provide the desired cooking levels.

Abstract: A gas range includes a gas distribution system which utilizes a gas manifold that includes a single gas inlet chamber. Communication between the gas inlet chamber and each of the burners is controlled by a respective valve assembly mounted in the gas inlet chamber. One of the valve assemblies is thermostatically controlled in response to a sensed temperature. The length of the gas manifold can be dictated by the spacing of the individual valve assemblies or it can be dictated by the spacing of the burners. The gas distribution system provides additional flexibility to the range designer while reducing costs by eliminating components.

Abstract: Solenoid valves for controlling the gas flow to burners are controlled by an electronic microprocessor card by means of pulse-width modulated signals. The electronic card can receive signals from a timer to be set by the user, and from means by which the user selects the heat output of the burners. The first of said means to be operated by the user after setting the time makes the relative burner dependent on the timer. When the two data (time and heat output) have been set, the card extinguishes the flame of the dependent burner when the set time has expired.

Abstract: A heating system for barbecue grills and other gas appliances is disclosed, the system having a U-shaped tubular burner and shield. The system may also include a radiant material disposed at or below the level of the burner.

Abstract: An electronic control system for gaseous fuel burners, particularly suitable for ovens and employs a single push-to-turn user control knob for selecting BAKE, BROIL or SELF-CLEAN modes of operation and for setting the oven temperature desired in the BAKE mode, the control knob turns a potentiometer shaft which provides a signal indicative of the shaft position to a microprocessor which controls relays for selectively opening and closing electrically operated BAKE and BROIL burner valves.

Abstract: A stove having a plurality of burners (1) which is under the control of a computer that has one or more cooking control programs to control the activation, time of operation and heat output of a selected burner. The user of the stove, a utensil and the stove have components of a transmitter/receiver system that permits burner actuation through the computer only when the user and utensil are authorized.The stove includes subsystems that supply information to the computer: a flame sensing system (C); a time regulating system "timer" (41); a weight checking system of the food to be cooked; a nearness sensing and identifying system of authorized users and utensils to operate the stove; a sound and/or visual alarm system; a voice synthesizer system associated with the other systems.

Abstract: A burner control provides a pulsed flame sequence in response to a user's selective manipulation of an actuator through a range of response. A microcontroller-based control module switches both a burner ignitor control and an electric valve for gas supply to the burner in a predetermined time sequence depending upon the actuator position within the predetermined range. Preferably, one or more of a plurality of burners on a single cooking top are controlled for pulsed sequence operation, and a single actuator for each channel, preferably in a form of a rotary knob, provides a simple user interface for utilizing the pulsed flame sequence, preferably in a low gas flow or simmer cooking range.

Abstract: A gas burning apparatus detects a gas pressure existing between a nozzle for supplying gas to a burner and an adjusting valve for adjusting combustion amount by means of a pressure sensor. A central control device, including a microcomputer, drives the adjusting valve so as to obtain a combustion amount desired by a user. This construction controls thermal power accurately. In addition, a different kind of gas stored by the microcomputer can be used by operating a switch corresponding to the kind of gas to be used.

Abstract: A cooking hob comprising at least one gas burner 17, 18, 19 disposed beneath a glass top 25, said burner including a heat resistant rod 46 extending across at least part of the burner 17, 18, 19 and a thermocouple element 47 connected to the rod 46 for sensing the temperature of the glass 25 (FIG. 1).

Abstract: A heating apparatus by heating cooking materials in a water contained pan includes a heating device and an electronic circuit which controls the heating device. The temperature of the pan is detected, and the temperature rise characteristics of the pan contents are detected from when heating the pan starts until the contents boils. The quantity of the contents being cooked is determined from the temperature rise characteristics at a relatively low temperature range. The type, such as the size of the contained solids, of the contents being cooked is determined at a relatively high temperature range near the boiling point. The heat output of the heating device is then regulated based on these determinations according to the selected cooking operation after the materials boil, and the cooking apparatus thus provides automated cooking control.

Abstract: A gas surface range having a downdraft ventilation system with automatic shut off during ignition. A relay is activated by current flowing to the spark coil of the electrical igniter, and has contacts connected in series with the blower motor of the downdraft system. Thus, the downdraft system is disabled during attempted ignition, and is automatically enabled at the completion of ignition.

Abstract: A gas hob has a glass ceramic top plate and gas fired heat radiating burner units below the top plate. Each burner unit has a lower plate which includes a number of concentric chambers. A ceramic burner plate is disposed over the lower plate. The burner plate is perforated to match the arrangement of concentric chambers to provide concentric gas burning rings. The supply of gas to the burner units is controllable by respective control valves enabling gas to be supplied only to the burner plate perforation at which supply of heat is required. A fan below the level of the burner units supplies air to a plenum chamber which communicates with ducts leading to the concentric chambers. The fan supplies combustion air at all times when a burner unit is in operation. Gas from the control valve mixes in the ducts with air from the plenum chamber before entering one of the concentric chambers and the gas burning ring.

Abstract: A glass-ceramic gas cooker top is provided with a piezoelectrically operated igniter for a pilot light for the burner. When the pilot light is lit, it heats a filament that is visible through the cooking vessel support plate of the cooker top. The burner is provided with a thermostatic valve, having a temperature-sensing bulb applied to the underside of the cooking vessel support plate.

Abstract: The invention provides a combustion device such as a stove which may include a pressurized fuel mixture, such as an aerosol container containing alcohol and a propellant which may comprise a normally gaseous hydrocarbon, such as a liquified petroleum gas. The propellant and air are fed to a combustion zone as a combustion mixture, which is combusted therein in a cold start period to pre-heat the liquid fuel and vaporize it. When the liquid fuel is vaporized by the heat provided by combusting the propellant gas, combustion is continued by combusting the vaporized liquid, e.g., alcohol, fuel. The pressurized fuel composition may comprise a major proportion of alcohol together with a minor proportion of the hydrocarbon propellant starter fuel. The method therefore includes carrying out an initial, cold-start phase of combustion utilizing the propellant as fuel, and a subsequent stage of combustion utilizing the vaporized liquid fuel.

Abstract: As the temperature of a cooking pan is measured by a temperature detector, a moisture detecting means decides whether a material to be cooked is to be boiled, sauteed or fried. In the case of the material to be boiled, a scorching preventing device works to prevent scorching of the material. In the case of the material to be sauteed or fried, an overheating preventing device prevents overheating of the material. For this end, the temperature detector, detecting how the temperature of the cooking pan increases, controls a heating device via a heating controller. Accordingly, the material can be cooked safely irrespective of the cooking fashion if only a force adjusting knob and an ignition/extinction button are manipulated.

Abstract: A cooking unit has a housing having a front and a rear and formed at the rear with an upwardly open upright vent passage, a ceramic panel on the housing defining a plurality of cooking spots, a burner plate in the housing spaced underneath the panel and defining therewith an upper compartment opening upward into the passage, and respective gas burners supported on the plate underneath the spots. Thus the burners can heat the respective spots of the panel. An equipment plate in the housing spaced underneath the burner plate defines therewith an intermediate compartment also opening upward into the passage and defines beneath itself in the housing a lower compartment that is open to the outside at the front of the housing. Control equipment is mounted in the lower compartment of the housing along with a blower having an intake in this lower compartment and an outlet in the vent passage.

Abstract: An expansion thermostat adapted for regulating the temperature of a cooking surface. One end of the cooking surface is secured at one end of a container. Mounted to the other end of the container is a switch which controls the heat. When the cooking surface is heated, the cooking surface expands causing the other end of the cooking surface to release the switch. Releasing the switch turns off heat to the cooking surface. As the cooking surface cools, the switch is pressed. Pressing the switch turns on heat to the cooking surface. The heat to the cooking surface is thus cycled to provide a substantially constant cooking temperature.

Abstract: A cooking apparatus having a lower cooking platen and an upper cooking platen mounted on a plate support arm for swinging movement between a lower cook position and a raised position inclined upwardly from the lower platen. The rearward portion of the lower platen is heated by a gas fired infrared heater having a combustion chamber vent passage formed along the rear of the combustion chamber. A combustion observation window is provided in a forward wall of the combustion chamber of the rear infrared heater, and an electrical heater is provided for heating the forward portion of the lower platen and arranged so that the observation window can be viewed from the front of the cooking apparatus. The platen support arm has an arcuate intermediate portion that slidably extends through an opening in a rear cover on the cooking apparatus.

Abstract: The invention is concerned with a cooking range, especially suitable for mobile homes, which utilizes gas burners, where the exhaust gas draft is held substantially constant and the exhaust duct temperature is kept below a critical temperature by providing temperature-regulated cool air openings on the exhaust gas duct. Reliable regulation is accomplished by closures controlled by bimetallic springs positioned in a swivelable manner in the cool air openings so as to act on the closure flaps, and the closure action further improved by restoring springs exerting pressure on the outside of the closures.

Abstract: An electric cooking unit, a gas-fired cooking unit, and a burner assembly usable with the gas-fired unit for rapidly or slowly grilling large or small quantities of food in a controlled manner. The cooking unit includes side walls defining a heating enclosure, a plurality of food holding members supported by top surfaces of the side walls for positioning food within the heating enclosure, a grate assembly mounted within the heating enclosure for supporting a bed of refractory coals below the food holding members, and gas-fired or electric heating elements for heating the grate assembly and heating the bed of refractory coals to incandescent temperatures. When the cooking unit is gas-fired, the unit includes a plurality of burner assemblies which can be individually controlled, each assembly having a flame guard assembly releasably mounted on a tubular member having a plurality of apertures for distributing a cooking gas within the heating enclosure.

Abstract: A sensor group in an automatic temperature control system for foods in vessels heated by a flame from a gas burner supplies a first heat quantity to a temperature sensing element within the group, as a function of the foods' temperature; and a second, smaller heat quantity, as a function of the flame temperature. The ratio between the two heat quantities is such that a small progressive temperature increase is obtained at the sensing element when a constant food temperature has been reached.

Abstract: A high performance automatic temperature control system enables fries and Japanese tempura to be prepared in optimum condition.The temperature of the outer bottom surface of a container being heated is measured by a temperature sensor a given time later. A temperature rise gradient of the temperature sensor established at a given time in the initial stage of heating is used as a temperature correction value peculiar to the container, while a temperature rise gradient of the temperature sensor established after a certain temperature has been reached is used as a temperature correction value for the amount of food being cooked. The former and latter temperature correction values are converted into preset temperature values and serve as operating temperatures for the temperature sensor.When the temperature sensor reaches the operating temperature, the heating rate is controlled to hold the operating temperature.

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 thermal cut-out for gas-heated glass ceramic cooking surfaces has a temperature sensor extending from a switch housing which contains a snap switch. The sensor consists of a tube with a rod therein, the tube and at least one portion of the length of the rod having differing coefficients of thermal expansion. The temperature sensor is surrounded by an enveloping tube which is at a distance from the temperature sensor.