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

Abstract: An apparatus for polymerization of adhesive resin applied to the junctions of tennis racket netting, comprising a container having a plurality of superimposed compartments communicating with one another and each arranged to receive a racket, a source of heat arranged below the compartments and a fan arranged above said compartments for circulation of heated air from said source of heat through said compartment and a vertical passage adjacent said compartments back to the bottom of said container.

Abstract: A food processing unit and method of processing food uses a housing which receives vertically disposed layers of food product. The temperature of the fluid within the housing is controlled to process the food product. A pressurized fluid is supplied into the housing and the fluid within the housing is then induced to circulate by directing a flow of fluid from the pressurized fluid in a substantially horizontal direction through spaces between layers of the food product. The directed fluid flow may be distributed within the housing so that heat transferred in zones from the fluid throughout the layers of food product or the directed fluid may be redirected to flow in those spaces adjacent spaces through which the fluid is initially directed so that the flow of ambient fluid within the housing is induced to circulate around each layer of food product.

Abstract: A series of like-shelved, convertible refrigerating and heating cabinets, accessible from either one of two sides thereof through self-closing glass doors for self-service and replenishment of prepared food and drinks, and following a door opening of any duration over periods of intermittent replenishing, dispensing and storage conditions, providing fast automatic rapid air condition recovery for uniformity of refrigeration, or heating, and/or humidification of miscellaneous food products accessibly displayed.

Abstract: An upwardly open chest has a hinged lid, and oppositely movable roller blinds to close an upper compartment in which food can be cooked, or stored at normal refrigerator temperatures. A steam rod support structure slides parallel the lid's hinge line for selectively cooking food in this compartment, and front doors provide access to a frozen food storage compartment. Conventional steam cooking and refrigeration cycle components circulate cooling or heating fluid to coils or moist steam outlet pipes in certain compartments selectively.