Abstract: In an embodiment, a wall oven has a cooking cavity surrounded by a baffled cavity. The wall oven has a door for restricting access to the cooking cavity. A control cavity has a front surface maintaining controls for operation of the wall oven. An exhaust fan is in flow communication with the control cavity and the baffled cavity for directing air from the control cavity and the baffled cavity into an exhaust cavity. An air divider separates the control cavity from the exhaust cavity. A method for cooling a control panel of a wall oven is also disclosed.

Abstract: A heating device with a function of dynamical temperature-control includes an oven housing, a door, at least one air-discharge device and a plurality of heaters. The oven housing has a plurality of walls, and the walls define a chamber. The door is pivoted disposed on the oven housing. The air-discharge device and the heaters are disposed on the oven housing. The heaters are respectively dynamical-adjustable and independent-operating heating elements to achieve the uniformity of chamber temperature.

Abstract: An oven apparatus for solidifying a coating on a housing includes a supporting module, a curing module, and a transporting module. The supporting module includes a frame and of periphery boards around the frame, the frame includes at least two stacked frame sections. The curing module and the heating module are respectively mounted to the frame sections, the transporting module circularly transports the housing and passes though the heating module and heating module.

Abstract: A self cleaning cooking oven comprises a cabinet having walls defining an oven cavity; a door for closing said oven cavity, a supporting structure for supporting a removable rack structure within said oven cavity, a heating means for heating said oven cavity, and a control means for said heating means selectively operable to control said heating means to effect a cooking operation or a pyrolysis operation, wherein the oven further comprises an actuation means which is removably positionable within said oven cavity by a user, said actuation means, when present within said oven cavity, directly or indirectly acts on said control means to control said heating means for effecting the pyrolysis operation.

Abstract: The present invention relates to an oven (1) comprising a cooking chamber (2) wherein the cooking process is performed, a heater (3) for cooking the foodstuffs emplaced in the cooking chamber (2), a thermostat that controls the operation of the heater (3) and a control unit (4) that regulates the cooking parameters of temperature and duration such that energy savings is maintained at different temperature values (T1) defined by the user such as 160° C., 180° C., 200° C., 220° C., . . . according to type of food to be cooked.

Abstract: A water heating system includes a tank for holding water and a resistive heating element associated with the tank for heating water in the tank. A control is connected for monitoring at least one resistance parameter of the resistive heating element as power is applied to the resistive heating element, the control configured to output a fault signal if the monitored resistance parameter exceeds a set threshold. The monitored parameter may be one or more of (i) a rate of resistance change during heater start-up, (ii) a rate of resistance change during steady state heater operation or (iii) a heater resistance corresponding to a set point in time following heater start-up.

Abstract: A cooking apparatus is provided that has an oven cooker and a cook-top cooker. Heat is radiated through a ventilation structure formed by an air inflow duct and an air discharge duct. Additionally, the air inflow duct and the air discharge duct may be stacked one on top of the other, and provided between the oven cooker and the cook-top cooker. Further, the air discharge duct is configured to communicate with an outside, e.g., via a blowing fan unit and an air guide. Further, a cooling capacity can be greatly improved by performing an optimal compulsory cooling according to an operation mode.

Abstract: A cooking device including a cooking cavity, a fan located in the cooking device, the fan being configured to force air into the cooking cavity, and at least one optical heater to supply optical wave energy to heat the forced air provided by the fan.

Abstract: An oven is provided for re-baking welding consumables in an efficient and improved heat distribution manner. The oven includes a first chamber having a plurality of first chamber vents positioned on at least one sidewall of the first chamber and a heating source in a second chamber, the second chamber being in fluid communication with the first chamber, and one or more third chambers situated on a sidewall of the first chamber, wherein heat energy from the heating source flows through the third chamber into the first chamber, and wherein the heat energy from the heating source is substantially and evenly distributed inside the first chamber.

Abstract: A steam oven includes a cooking cavity for receiving food product and a water reservoir for receiving water to be heated to generate steam, the water reservoir defined in part by a bottom wall structure of the cooking cavity. A heater plate located adjacent the bottom wall structure delivers heat through the bottom wall structure to water in the water reservoir. A spring-loaded heater plate mount arrangement supports the heater plate adjacent the bottom wall structure while permitting some movement of the heater plate.

Abstract: A heat-processing furnace comprises: a processing vessel for housing an object to be processed to thermally heat the object to be processed; a cylindrical heat insulating member surrounding the processing vessel; a helical heating resistor disposed along an inner circumferential surface of the heat insulating member; and support members axially disposed on the inner circumferential surface of the heat insulating member, for supporting the heating resistor at predetermined pitches. A plurality of terminal plates are disposed outside the heating resistor at suitable intervals therebetween and attached to the heating resistor, the terminal plates radially passing through the heat insulating member to be extended outside. A plurality of fixing plates are disposed outside the heating resistor at suitable intervals therebetween and attached to the heating resistor, the fixing plates being fixed in the heat insulating member.

Abstract: An electric oven includes a door and a compartment having an internal space that is selectively closed by the door. The door has a cooling air opening oil a surface facing the compartment, and the compartment has an intake opening configured to receive air exhausted through the cooling air opening. A shield element prevents foreign matter from entering into the door through the cooling air opening.

Abstract: The present invention provides a radiation apparatus with capability of preventing heat convection, which comprises a blackbody furnace having a cavity therein and an air pressure adjusting unit. The air pressure adjusting unit coupled to the blackbody furnace for adjusting the air pressure of the open end of the cavity according to the temperature difference between the cavity and the outside environment. By means of the design of the present invention, it is capable of preventing heat convection between the cavity and the outside environment by utilizing the air pressure adjusting unit for controlling the air pressure status around the open end of cavity such that the blackbody furnace is stable for services of calibrations and tests.

Abstract: The invention relates to an oven for a cooking appliance, in particular for a household cooking appliance, wherein said oven (10) comprises at least one oven cavity and at least one heating element (22, 24, 26, 28). At least a part of the inner surface of the oven cavity is coated with a layer. According to the invention the layer comprises a material including a hybrid of a fluoropolymer and a glass phase. Further, the invention relates to a method for performing a cooking process with an oven (10) comprising at least one oven cavity and at least one heating element (22, 24, 26, 28). At least a part of the inner surface of the oven cavity is coated with a layer. According to the invention the method is provided to control the heating elements (22, 24, 26, 28) according to a predetermined time scheme in order to avoid a damage or a destruction of the layer.

Abstract: A refrigerated oven having a cooking chamber in which is provided a heating elements and a refrigeration unit chamber in which is provided a refrigeration unit. The refrigeration unit is fluidly connected to the cooking chamber. Both the heating element and the refrigeration unit are selectively operable to either cool or heat the cooking chamber to thereby cool or heat a food item located therein. The refrigeration unit as preferably modular refrigeration unit that the slid into and out of the refrigeration unit chamber. Preferably, the refrigeration unit includes an evaporator that is thermally isolate is from a condenser. The condenser as preferably conductively coupled to a base supporting the elements of the modular refrigeration unit.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: A method for controlling a pyrolysis cleaning process in an oven includes the steps: a) heating an oven cavity of the oven by switching on a heat source; b) measuring, using an oxygen sensor, an oxygen concentration in the oven cavity or in an exhaust-air conduit configured to discharge fumes from the oven cavity; c) comparing, in an evaluation circuitry of an electrical control unit, the measured oxygen concentration to a predefined limit value stored in a memory; d) operating, if the measured oxygen concentration drops below the limit value, the oven for a predefined first time interval with the heat source switched off, a duration of the first time interval being stored in the memory; and e) repeating steps b) through d) after the first time interval has ended; or f) repeating steps a) through d) if the measured oxygen concentration is equal to or greater than the limit value.

Abstract: An electric oven includes a cavity, a door rotatably installed at a front surface and including an air suction hole formed at one side of the outside thereof and an air discharge hole formed at one side of the inside thereof; and an air suction/discharge member mounted outside the cavity and allowing the indoor air to be sucked through the air suction hole and to be discharged to a lower side of the cavity.

Abstract: A customizable chamber spectral response is described which can be used at least to tailor chamber performance for wafer heating, wafer cooling, temperature measurement, and stray light. In one aspect, a system is described for processing a treatment object having a given emission spectrum at a treatment object temperature which causes the treatment object to produce a treatment object radiated energy. The chamber responds in a first way to the heating arrangement radiated energy and in a second way to the treatment object radiated energy that is incident thereon. The chamber may respond in the first way by reflecting the majority of the heat source radiated energy and in the second way by absorbing the majority of the treatment object radiated energy. Different portions of the chamber may be treated with selectively reflectivity based on design considerations to achieve objectives with respect to a particular chamber performance parameter.

Abstract: A cooking apparatus is disclosed. The cooking apparatus includes a housing having a cooking chamber and a heating unit. The heating unit includes a partition plate detachably installed in the chamber, the partition plate partitioning the chamber into sub-chambers, and a heater configured to heat at least one of the sub-chambers.

Abstract: A motorized hinge system for an oven door includes first and second hinge assemblies. At least one hinge assembly is motorized. In the motorized hinge assembly, a first hinge portion is connected to the oven door and a second hinge portion connected to the oven body. A door control arm has first end connected to the first hinge portion and a second end spaced from the first end. A motor is connected to the oven body and includes an actuator that is driven by the motor. The actuator is operably coupled to the door control arm and is movable in first and second directions by the motor to move the door control arm and door in corresponding first and second directions pivotally relative to the second hinge portion. In one example, the actuator is a lead screw type actuator. A non-motorized hinge assembly is also used together with the motorized hinge assembly to connect the oven door to the body. The non-motorized hinge assembly is spring-biased to urge the door toward its closed position.

Abstract: A control system for an oven includes a temperature sensor configured to detect a cavity temperature within the cavity, and a controller operatively coupled with the sensor. The oven includes a body having a cavity defined therein and at least one heater positioned within the cavity. The controller is also configured to receive a signal from the sensor, to calculate a rate of temperature change of the cavity temperature, and to adjust a power level of the heater based on the cavity temperature and the calculated rate of temperature change.

Abstract: A galley oven (10) for preparing food on board an aircraft comprises a housing (12) and a rack (18) which is introducable into the housing (12) and removable from the housing (12). The rack (18) comprises a plurality of receiving devices (24) for receiving food containers (26) that are to be heated in the galley oven (10).

Abstract: A cooking appliance includes an oven cavity adapted to be used in cooking foods and a control system includes a display device for presenting available programming options to a user through pictorial images, such as in prompting a user to input information relating to a food product to be cooked. The display device also presents graphical instructions relating to cooking the food product. A controller is provided for establishing a cooking operation within the oven cavity based on the selected programming options.

Abstract: A wiring assembly for an appliance is disclosed. The appliance has a main body and a door movably attached to the main body. The wiring assembly includes a base attachable to the door and having a first end and a second end; a slide slidably mounted on the base so that the slide is moveable between a first position where the slide is adjacent to the first end and a second position where the slide is adjacent to the second end; a tensioning or biasing member engaging the slide with the base and biasing the slide to the first position; and a cable assembly including a power/communication cable attachable to the main body and connected to the slide. An appliance incorporating such a wiring assembly is also disclosed.

Abstract: Provided are a cooking appliance, and a system and method for controlling a cooking appliance. The system includes a RF tag and a cooking appliance. The RF tag stores food information about foods as integrants of a dish and the cooking appliance having a RF reader reads the food information stored in the RF tag. The cooking appliance includes a memory, a cooking appliance controller, and a display unit. The memory stores dish information about dishes that can be cooked using the food information. The cooking appliance controller reads dish information from the memory, and the display unit displays at least one of the dish information to a user.

Abstract: A baking oven containing a lighting device for lighting the cooking area and a lighting control device for controlling the on/off states and time profiles of the lighting device. The lighting control device has at least two pre-determined time profiles for determining the lighting intensity of the lighting device according to the operation leading to the switching on of the lighting device.

Abstract: To devise a heating device of the light irradiation type in which costs can reduced by reducing the number of filament lamps and current source parts without adversely affecting the illuminance distribution with respect to a wafer, in a heating device of the light irradiation type that has a light source part, in which several filament lamps are located parallel to one another, in which at least one of the filament lamps has several filaments which are located along the bulb axis are supplied with power individually to produce light which is irradiated from the light source parts onto an article to be treated, the distance between at least some of the adjacent filament lamps to one another is nonuniform.

Abstract: Disclosed herein is an oven that is capable of discharging hot air generated when cooling a door and heat generated in a cooking chamber through the lower end of the door. The oven includes a door having at least two separated air channels. The air channels comprise at least one first air channel to discharge hot air generated when cooling the door through the lower end of the door, and at least one second air channel to introduce air through the lower end of the door such that the door is cooled. In the housing is mounted a circulating fan. Between the circulating fan and the air channels is connected a channel connecting unit. As the circulating fan is rotated, air flows along the second air channel to cool the door. Hot air generated when cooling the door is introduced into the first air channel through the channel connecting unit, and is then discharged out of the oven through the lower end of the door.

Abstract: An oven using radiant heat at infrared wavelengths optimized for producing rapid and uniform cooking of a wide variety of foods. The infrared oven toasts, bakes, broils, and reheats food at a much faster speed while maintaining high quality in taste and appearance of the cooked food. Optimal infrared wavelengths of the radiant heat sources are used for the best balance of cooking performance, while also reducing the time required to cook the food. Typically short to medium wavelength infrared radiant energy will result in good performance for toasting and browning of food. Medium to long wavelength infrared radiant energy is well suited for delivering more deeply penetrating radiant energy into the food. This deep penetration of radiant infrared heat energy results in a more thorough internal cooking of the food than with conventional methods of conduction and convection cooking.

Abstract: A cooking appliance heating element shield apparatus and method are provided. The apparatus is adapted for use in an electric self-cleaning cooking appliance of the type having an oven cavity heated by a coil heating element of a heating element assembly. The apparatus includes an elongate main portion comprising a substantially planar surface and adapted for positioning between the oven cavity and a portion of the heating element to dissipate direct heat transmitted to the oven cavity from the heating element. The apparatus also includes at least one connection portion adapted for removably attaching the elongate main portion to the heating element assembly.

Abstract: An oven is provided. The oven includes a cavity, a door panel that covers the cavity, and a side frame that supports a side of the door panel. The side frame and the door frame form an outside air intake hole therebetween.

Abstract: An oven has a housing, a heat source, and an aperture defined in the housing. A substantially horizontal deck rotates within the housing, and a number of substantially horizontal pallets are mounted on the deck to rotate relative to the deck. Each pallet has a lip. A source of motive power and a transmission system drive the main deck to revolve within the housing, and also drive the pallets to rotate relative to the main deck. The transmission system constrains rotational movement of the pallets relative to the main deck and causes each pallet to be oriented with its stopping member positioned opposite the aperture whenever that pallet is aligned with the aperture. The oven has a control system that monitors the length of time that an item remains in the oven, permitting items having different cooking times to be cooked simultaneously, even when introduced in a random order.

Abstract: The invention relates to a method for determining the residual time until a cooking process of a foodstuff (12) has been finished. At first a set temperature value for a core (14) of the foodstuff (12) is defined. Next the actual temperatures in the core (14) of the foodstuff (12) at predetermined times are measured and the time dependence of the measured temperature in the core (14) of the foodstuff (12) is determined. At last the time dependence of the measured temperature is compared with the set temperature value and “the residual time of the cooking process is estimated. The invention relates further to a corresponding apparatus for determining the residual time until a cooking process of a foodstuff (12) has been finished.

Abstract: An electric oven with a hood is provided. An opening/closing member selectively opens and closes a hood exhaust passage to physically open or close a hood exhaust port. Thus, contaminated air detrimental to a hood fan can be prevented from being suctioned. Accordingly, a reduction in the suctioning force of the hood fan and contamination thereof can be prevented.

Abstract: A warming drawer for mounting within a cabinet capable of maintaining the temperature in the warming drawer at one of a proofing temperature, a warming temperature, and a slow cooking temperature. The warming drawer can also include a housing having opposing side walls and at least one spacer extending from each of the side walls to space the side walls from the cabinet when the warming drawer is mounted within the cabinet to form dead air spaces between the side walls and the cabinet.

Abstract: An oven comprising a housing with a heating element having a heating layer, a support structure and a control system to control the operating temperature of the oven. The heater layer is preferably a thermally sprayed layer.

Abstract: An oven control system and methods of operating the same are disclosed. The oven control system provides various automated tracking and control functions to reduce errors and defects in oven cure operations.

Abstract: An appliance having an input device, a control, a motor, and an analog display is provided. The input device is employed to input a set point temperature. The control is operably coupled to the input device and receives the set point temperature from the input device. The motor is operably coupled to the control and receives instructions from the control based on the set point temperature. The analog display is operably coupled to the motor. The analog display is driven by the motor to temporarily display the set point temperature and then to display a current temperature as the current temperature increases toward the set point temperature.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: An oven door comprises a structure with internal glass plates, the external glass plate being bigger than the internal glass plates. The door further comprises a housing of polymeric material for electrical and/or electronic components of an user interface integral with the door, the housing being shell-shaped and being mounted on an internal face of the external glass plate, above the internal glass plates.

Abstract: A fiber treatment oven having slots for the fibers to pass through and adjustable gates located proximate the slots. The gates may be connected via a linkage that allows movement of many gates at once and may be connected so that individual gates may be adjusted as well.

Abstract: An electric oven has an air passage structure that is designed to effectively cool down electric components. The air passage structure quickly cools down a variety of electric components on a top surface of a cavity using air introduced from outside the oven. The oven has a series of passages and openings allowing the effective movement of air past the electric components and through the oven.

Abstract: A door provided with a plurality of insulation layers formed on a periphery portion of a door glass is provided. By the insulation layers, the transferring of heat generated in a cooking chamber to an external side can be remarkably reduced.

Abstract: A cooking device comprises a cooking device body comprising a heating chamber for heating an object; a fan, comprising a bladed wheel and a casing having the bladed wheel in rotatable manner, to discharge air in the heating chamber; and an exhaust duct comprising an exhaust guide plane to guide the air blown out by the fan to the outside of the cooking device body. The casing comprises an arc-shaped guide plane to guide an air flow generated by a rotation of the bladed wheel in a rotation direction of the bladed wheel, and an outlet port opened from a part of the arc-shaped guide plane to one side in a tangent direction of the arc-shaped guide plane. The rotation direction of the bladed wheel is a direction opposite to the opening direction of the outlet port, and turbulence is generated in the exhaust duct.

Abstract: A medical warming cabinet and a method of installing a controller into a medical warming cabinet is disclosed that allows for easy transfer of operation parameters between controllers. Should a controller fail, the removable memory device can be removed from the failed controller and inserted into the replacement controller. This provides the benefits of a generic controller (e.g., low cost and good availability), but eliminates the tedious and costly necessity of having to reprogram the controller during maintenance.

Abstract: A household appliance includes a body having a front, an appliance port including a cooling air inlet port and/or a vapor exhaust port disposed on the body, and a door. A console-type user control and display unit is provided including a control and display element, a housing, and control electronics disposed in the housing. The control electronics provide signal communication with the control and display element and with power electronics of the household appliance. At least a first portion of the user control and display unit is disposed on the door so as to be cooled by a flow of ambient air and so as to shield, when the door is in a closed position, the appliance port from view in a direction perpendicular to the front of the body.

Abstract: An electric oven includes a housing having a cooking chamber for cooking food and a component chamber containing components for operating the electric oven. A door is provided on a front of the housing for selectively opening and closing the cooking chamber. A suction duct introduces external air from outside of the housing into the component chamber, and an exhaust duct with a sloped portion discharges air from the component chamber to outside of the housing.

Abstract: Method and device for doping or diffusion, or oxidation of silicon wafers (4), the wafers being introduced into the chamber (2) of an oven (1) wherein is introduced at least a gas for performing the doping or diffusion or oxidation process. The method comprises simultaneously with the introduction and passage of gas into the chamber (2) of the oven (1), continuously subjecting the latter to a depression of constant value. The device comprises an oven (1) provided with a chamber (2) wherein are introduced the wafers, the oven including at least an inlet tube (5a, 5b, 5c) for introducing at least a gas into the chamber (2) to carry out the processes and at least an outlet tube (6) for extracting the gas whereto is connected a suction unit (7) for generating in the chamber (2) a constant and controlled depression.

Abstract: A method for heating a meal in a closed cooking appliance which is mounted in an elevated manner. Said elevated cooking appliance comprises at least one muffle which comprises a muffle opening and which defines a cooking area, a base door which closes the muffle opening and a ceramic hob which is arranged in the base door. Said method comprises the following steps: (a) at least one meal is placed on the ceramic hob, without cooking utensils, when the cooking appliance, which is mounted in an elevated manner, is in the open state, (b) the elevated cooking appliance is closed and (c) the at least one meal is heated at least by contact heat from the heated ceramic hob when the elevated cooking appliance is in the closed state.