Abstract: A cooking structure which provide for two or more side-by-side ovens separated by vertical, movable, hinged partition(s) whereby the oven structure may function as one large oven or as two or more smaller independent ovens, wherein for each oven a tangential fan blows air substantially evenly over upper electrical heating elements strung generally from side-to-side of the oven, wherein a flow director (baffle) structure functions as a radiant heat shield which is operator movable to either expose to or occlude from the oven cooking chamber the direct radiation from its heating elements, depending on the need to roast, bake, or broil the food product. Also provided are lower electrical heating elements positioned below a ceramic cooking surface for ensuring evenness of radiant heat transfer therefrom. Also provided is operator controlled top vs.

Abstract: An electric cooking range includes an oven having an electric baking element and a back panel positioned behind the oven. A spacer bracket is positioned between the back panel and an electrical terminal block. A bottom panel is positioned below the bracket and spaced apart from a number of mounting feet so as to create a gap between the bottom panel and the mounting feet. The bracket has a passageway positioned over an opening formed in the bottom panel such that when the baking element is energized, air from the gap is drawn into the passageway and advanced upwardly along the passageway.

Abstract: A household appliance includes a first oven, a second oven disposed above the first oven and a shared housing surrounding the first and second ovens. The shared housing includes two separable parts defining a partition plane between the first and second ovens. At least one connecting element forms a hinged connection between the two separable parts of the shared housing. Control, operating and display elements are disposed in a top part of the shared housing.

Abstract: An oven includes: an inlet elevator having multiple receiving bays for receiving a piece to be heated in the oven where the receiving bays are stacked vertically and the elevator is configured to move up or down to align a receiving bay; a mandrel having multiple shelves to correspond a shelf to a bay of the inlet elevator, each shelf configured to support a piece received from the inlet elevator, the mandrel configured to rotate each piece on a shelf between a loading position, a baking position, and an unloading position; an outlet elevator having multiple receiving bays for unloading a piece heated in the oven, the unloading bays are stacked vertically and the elevator is configured to move up or down to align an unloading bay with a material handling system moving the heated pieces; and a microwave generator configured to heat at least one of the pieces when the pieces are in the baking position. A method of heating a material is also provided.

Abstract: A convection oven for use in a food delivery vehicle comprises an oven cavity with an air inlet and an air outlet, an air feed conduit for feeding an air feed into the oven cavity through the air inlet and a heating arrangement for heating the air feed before it is fed into the oven cavity, the heating arrangement comprising a heating device that is electrically powered and being arranged to maintain a temperature of at least 130° C. in the oven cavity. A food delivery vehicle may comprise such an oven and the oven may be heatable from an electric current provided by the engine of the vehicle.

Abstract: A microwave oven with multiple cooking chambers. The microwave oven includes a cabinet and at least two cooking chambers within the cabinet. Each of the at least two cooking chambers has an opening at a front side of the cabinet, and the at least two cooking chambers are independently operable. At least two doors are provided on the front side of the cabinet for opening and closing the respective openings of the at least two cooking chambers.

Abstract: A double oven combination is configured to be “built-in” an area of a household—in other words, permanently secured relative to the household area and integrated with other elements of the household area to provide a consistent decorative appearance. The double oven combination comprises an upper oven and a lower oven each of which may be a convection or non-convection oven that cooks and heats food and other substances via radiant and convective heating, and a control panel. The double oven combination has an integrated cooling air and exhaust air flow arrangement for efficiently guiding exhaust air away from the upper oven and the lower oven while at the same time effectively flowing cooling air relative to the double oven combination to promote desired cooling of the double oven combination.

Abstract: An oven door has an outer door panel, an inner door panel, and a viewing panel being disposed intermediate the outer and inner door panels. The oven door is provided with an air deflection assembly disposed intermediate the outer door panel and the viewing panel. The air deflection assembly deflects a first portion of an entry air stream of air from outside the oven into a first branch path extending vertically along a left hand side and deflects a second portion of the entry air stream into a second branch path extending vertically along a right hand side.

Abstract: A baking oven 10 comprising an oven chamber 11, heating elements 20, 120 for generating heat, a support 14, 114A for supporting one or more baking trays 30 in a baking tray position within the heating chamber 11. The oven has an active region 120 under the baking tray position and an inactive region 130 positioned outwardly of the active region 120, the heating elements 20 being positioned to provide substantially more heat to the active region 120 than to the inactive region 130 for more directly heating an underside of the baking tray position. The oven chamber 11 may also include second support 114B within the oven chamber for supporting one or more baking trays above the baking trays on the first support 14 and second heating elements 127 intermediate the first support and a second support for supplying heat to an underside of the baking trays on the second support 114B; the second support 114B being movable relative to the second heating elements 127 and coaxial with the first support 20, 114A.

Abstract: A double oven combination is configured to be “built-in” an area of a household—in other words, permanently secured relative to the household area and integrated with other elements of the household area to provide a consistent decorative appearance. The double oven combination comprises an upper oven and a lower oven each of which may be a convection or non-convection oven that cooks and heats food and other substances via radiant and convective heating, and a control panel. The double oven combination has an integrated cooling air and exhaust air flow arrangement for efficiently guiding exhaust air away from the upper oven and the lower oven while at the same time effectively flowing cooling air relative to the double oven combination to promote desired cooling of the double oven combination.

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: Embodiments of apparatus for thermally conditioning probe cards prior to use in a testing system are provided herein. In some embodiments, a probe card thermal conditioning system may include an enclosure configured to support a probe card and a heat transfer element disposed proximate a bottom of the enclosure for thermally conditioning the probe card prior to installation in a prober. The heat transfer element may be a heating and/or cooling element. A controller may be provided for controlling operation of the heat transfer element, optionally with temperature feedback. Multiple enclosures may be provided for independently conditioning multiple probe cards. The enclosure may be contained in a cart or may be part of shipping container for shipping a probe card. A fan may be provided for circulating air within the enclosure. The fan may facilitate providing a dry purge gas to prevent condensate from forming on the probe card.

Abstract: A cooking platform includes a first oven having a first electric cooking element, and a second oven includes a second electric cooking element. A power management system is used to distribute power such that when the second electric cooking element is energized the first electric cooking element is de-energized.

Abstract: An electric oven includes an oven body, a first convection system having a first convection heater and a first convection fan that are installed in the oven body to operate for a first space in the oven body, and a second convection system having a second convection heater and a second convection fan that are installed in the oven body to operate for a second space in the oven body. Further, the first and second convection fans are driven by a single common driving unit.

Abstract: In the first buffering area provided between the inlet of the furnace and the heating chamber, the ambient gas is blown to the printed circuit board from the lower side of the carrier device, while the ambient gas is sucked in the upper side of the carrier device, thus the outside air is prevented from infiltrating and the ambient gas is prevented from flowing out. Furthermore, the flux is prevented from being attached to the printed circuit board, by installing the flux dropping prevention mechanism in the suction port of the ambient gas.

Abstract: A control system for an oven includes a first and a second temperature sensor, and a controller. The oven has a first cavity and a second cavity and includes, a first electrical heating element positioned within the first oven cavity, and a second electrical heating element positioned within the second oven cavity. The first temperature sensor is configured to detect a temperature within the first oven cavity, and the second temperature sensor is configured to detect a temperature within the second oven cavity. The controller is operatively coupled to the temperature sensors and the heating elements. The controller is configured to receive signals from the sensors and energize both the first and second heating elements by allowing energy to be supplied to only one of the first and second heating elements at a given time.

Abstract: Various present invention devices enable adherence to requirements for medical items. A medical item of the present invention includes a monitoring or data recording device to monitor and/or record medical solution conditions. The device may further include indicators to indicate compliance of the medical solution with prescribed requirements (e.g., manufacturer, medical standard or regulation, etc.). The medical item may alternatively include a barcode or transponder to uniquely identify the medical item to a thermal treatment system measuring and storing conditions in a central database. The present invention further includes various thermal treatment systems that monitor medical items for prescribed requirements and display the monitored parameters to medical personnel. In addition, the present invention may place time stamp information on medical items to enable determination by medical personnel of compliance with prescribed requirements.

Abstract: A double oven combination is configured to be “built-in” an area of a household—in other words, permanently secured relative to the household area and integrated with other elements of the household area to provide a consistent decorative appearance. The double oven combination comprises an upper oven and a lower oven each of which may be a convection or non-convection oven that cooks and heats food and other substances via radiant and convective heating, and a control panel. The double oven combination has an integrated cooling air and exhaust air flow arrangement for efficiently guiding exhaust air away from the upper oven and the lower oven while at the same time effectively flowing cooling air relative to the double oven combination to promote desired cooling of the double oven combination.

Abstract: A food holding cabinet having a housing defining a heating chamber for holding a covered food tray in a tray location has a pair of elongated rigid rods mounted to the housing for suspending a food tray cover thereon in a position above the tray location. A front rod extends across the opening to the heating chamber and supports the front end of the tray cover and a rear rod supports the rear of the cover. When a food tray is inserted into the tray location, it lifts and supports the cover. When the tray is removed, the front rod prevents removal of the cover along with the underlying tray. The front rod is spring-loaded to be pulled away from the housing to facilitate removal of the cover. A tray cover is also provided.

Abstract: An electric cooking appliance is provided. The electric cooking appliance includes a plurality of surface heating elements and a plurality of sensors configured to monitor an operational status of a corresponding surface heating element. The electric cooking appliance also includes a first cooking unit, a second cooking unit and an electronic control to facilitate sharing power between the first cooking unit and the second cooking unit based on the operational status of the plurality of surface heating elements.

Abstract: A multi-zone griddle with an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.

Abstract: In general, one embodiment of the invention is directed to apparatus for warming pre-cooked sandwich buns and the like to a desired holding temperature and then holding the buns at such holding temperature. The apparatus comprises a cabinet having at least one compartment with a bottom wall, a top wall and opposite side walls. Adjacent the bottom of the compartment is at least one heat source for delivering heat to buns in the compartment. A control mechanism controls the heat source to deliver heat to the buns to warm the buns to the desired holding temperature and then to vary the amount of heat delivered to the buns to hold the buns at the desired holding temperature. A related method is also disclosed.

Abstract: In general, this invention involves various improvements relating to food service apparatus, including an energy-compensation feature to compensate for the transfer of heat from one food-holding compartment to another food-holding compartment, and an energy-limit feature for preventing overheating of the apparatus in the event it is incorrectly programmed by an operator, for example.

Abstract: A convection oven for use in a food delivery vehicle comprises an oven cavity with an air inlet and an air outlet, an air feed conduit for feeding an air feed into the oven cavity through the air inlet and a heating arrangement for heating the air feed before it is fed into the oven cavity, the heating arrangement comprising a heating device that is electrically powered and being arranged to maintain a temperature of at least 130° C. in the oven cavity. A food delivery vehicle may comprise such an oven and the oven may be heatable from an electric current provided by the engine of the vehicle.

Abstract: A cooking device having a cooking compartment, which is divided by a partition. The cooking device includes a partitioning member, installed in a cooking chamber, for partitioning the cooking chamber into a first cooking chamber and a second cooking chamber, a heater for heating food placed in the cooking chamber, and a ventilating device for ventilating air in the first cooking chamber and the second cooking chamber, independently.

Abstract: An oven for transferring heat to food in trays and a method for using the oven. The oven includes a cabinet with partitions dividing the interior into a plurality of separate, thermally isolated holding compartments each adapted for removably receiving a tray of food. Heat sources above the tray emit radiant heat to warm the food in the trays. A control mechanism controls the duration of the total hold time for the food having a duration of heated holding time during which a respective heat source is activated. The oven also includes a forced air mechanism under the control of the control mechanism for delivering forced air into the compartments. The heat sources are activated and deactivated during successive duty cycles to thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time.

Abstract: An improved, modular convection/impingement oven assembly for continuously cooking food. In certain embodiments, the assembly comprises at least one non-recirculating impingement oven unit and at least one additional oven unit, arranged as a series, in any sequence. A first oven has an elongated chamber, a conveyer system, hot-air impingement units, and an exhaust vent at the discharge end. Preferably, it has surface-treatment burners for browning, a brander for grill marks, and/or steam nozzles for introducing heat and moisture. Cooking vapors pass the entire length of the unit. Each subsequent oven may be similar to the first oven (often omitting the surface-treatment burners and brander) with its own vent. Each subsequent oven may cook by flame, air, or steam, in any combination. Each oven unit is independently controllable for cooking parameters and cooking methods. An air gap may be provided between each pair of oven units to decouple airflow between units.

Abstract: An oven includes a main body, a toast tray, a baking pan, a door, a control panel, a bottom base and a shaft. In using, just put toasts to be baked on the toast tray and then, put the toast tray in an upper chamber of the main body and turn a change-over switch on the control panel to a toast reading. For baking small-sized foods, put such foods on a baking pan, and then put the pan in a lower chamber and turn the changeover switch to an oven reading orderly. Or, for baking a big object such as a whole chicken, it can be forked by the shaft and mounted in the lower chamber. And, via engagement of a driving gear and a driven gear, the shaft is to be rotated while baking, able to keep the chicken baked evenly so as to obtain a delicious chicken.

Abstract: An improved food oven apparatus and related methods for preparing food utilizing digitally controlled heating elements and a smoker unit. User-operable controls in communication with a digital controller allow for independent control of the heating elements and the smoker unit. One or more electric fans can be provided for reducing condensation from forming within a control unit of the food oven. A heating element connection assembly can also be provided for reducing stress exerted on the heating elements caused by the repeated expansion and contraction of the compartment. The food oven can also be provided with an air cleaning apparatus configured to perform a multi-stage cleaning process, thereby eliminating the need for a separate fixed hood system.

Abstract: A cooking device includes a main oven, a controller for controlling the main oven, a mini-oven, and a control for controlling the mini-oven, wherein the control is in communication with the controller.

Abstract: An oven that is capable of minimizing heat transfer between adjacent cooking spaces along the wall of a cooking chamber. The oven includes an oven body having a cooking chamber, a partition to partition the cooking chamber into a plurality of cooking spaces, and insulating grooves formed at a wall of the cooking chamber to minimize heat transfer between the cooking spaces.

Abstract: An oven having a partition unit to partition a cooking space into a plurality of independent cooking chambers wherein the partition unit has a heat-insulating structure to prevent heat transfer between the respective cooking chambers. The oven comprises a cabinet, a door to open and close an opened front surface of the cabinet, a partition unit to partition the interior of the cabinet into a plurality of independent cooking chambers, and electric heaters mounted in the cooking chambers. The partition unit includes first and second heat-insulating layers opposite to each other and an air layer disposed between the first and second heat-insulating layers. An inlet and an outlet are formed at the air layer, and a blowing fan is mounted at the inlet. Bent guide members are disposed in the air layer to guide air such that the air uniformly flows throughout the air layer.

Abstract: In general, one embodiment of the invention is directed to food holding apparatus for holding pre-cooked food at a selected holding temperature. The apparatus comprises a cabinet having at least one holding compartment therein, and pre-cooked food in the holding compartment, the food having been previously cooked in a cooking appliance. At least one radiant heat source is spaced above the food a distance less than 12 inches for delivering radiant heat to the food. A control mechanism varies the amount of radiant heat delivered by the heat source to the food to maintain the food at the selected holding temperature. A related method is also disclosed.

Abstract: An oven capable of preventing heat transfer from one cooking space having relatively high temperature to another cooking space having relatively low temperature along each side plate of a cooking chamber having a plurality of partitioned cooking spaces. The oven includes an insulating unit and a cooling unit mounted at each side plate to prevent heat transfer between first and second cooking spaces along each side plate. The insulating unit includes a slit formed right under the partition, an insulating member fitted in the slit, and a supporting member attached to the inside of each side plate. The cooling unit includes an air guide member attached to the outside of each side plate to cover the insulating member, and a blowing fan connected to the air guide member to forcibly blow outside air to the air guide member.

Abstract: An electric oven includes a partition member to partition a cooking chamber into two cooking regions. The partition member for use in the electric oven includes an insulating board interposed between upper and lower plates of the partition member, and a shock-absorbing unit to prevent damage to the insulating board. Using the electric oven configured as stated above, it is possible to intercept heat transfer between the partitioned respective cooking regions, thereby preventing heat loss between the respective cooking regions and damage to the interior of the partition member.

Abstract: An oven assembly that includes a first oven cavity including a self-cleaning feature, a first pair of opposing walls, and a second pair of opposing walls, wherein the walls are coupled together to define a first volume within the first oven cavity, and a second oven cavity coupled to the first oven cavity, wherein the second oven cavity includes a first pair of opposing walls and a second pair of opposing walls coupled together to define a second volume within the second oven cavity, each of the first walls includes a slide rail coupled thereto, and a drawer frame slidably coupled to the slide rails and selectively sized to receive a drawer such that the drawer is removable from the second oven cavity and positionable within the first oven cavity to facilitate cleaning the drawer utilizing the self-clean feature of the first oven cavity.

Abstract: A cooking appliance includes an exhaust system that substantially eliminates potential smoke generating byproducts carried by oven gases. The cooking appliance includes an oven cavity having a top wall including a recessed portion within which is mounted a broil element. A plurality of openings are formed in the recessed portion that allow exhaust gases to pass into a smoke elimination chamber. Heat generated by the broil element and in the smoke elimination chamber removes substantially all combustion byproducts contained in the exhaust gases. To further remove combustion byproducts, the exhaust gases are passed through a ceramic catalyst prior to being directed into a vent duct. From the vent duct, the exhaust gasses are directed past a blower into an exhaust duct that, ultimately, guides the exhaust gases from the appliance.

Abstract: A solder reflow oven with horizontal cyclonic convection air flow for enhancing equalized heating of printed circuit boards conveyed therethrough. Air circulation apparatus can include a first air movement fan for urging air to move horizontally laterally from the first side wall of the oven toward the second side wall of the oven across and above printed circuit boards being conveyed therethrough. A second air fan is positioned below and laterally displaced from the conveying means for directing a second air stream below the first air stream and oppositely oriented in order to urge movement of heated air across the undersurface of the conveyor for enhancing equalization of heating of the printed circuits boards thereupon. Preferably, both blowers are oriented to move air approximately perpendicularly with respect to the direction of movement of the conveyed printed circuit boards in opposite respective directions thereabove and therebelow.

Abstract: A grilling station for simultaneously grilling a variety of foods. The station includes a plurality of grilling ovens. Each of the grilling ovens has a housing with an opening for loading food into that housing. A first grilling unit is mounted in each housing for supporting food. A second grilling unit is mounted in each housing positionable above each respective first grilling unit and being vertically moveable in relation to the respective first grilling unit. The first and second grilling units in each of the housings connected to a respective control assembly to determine selectively the length of time energy is supplied to the grilling units providing selective separate grilling times in each of the housings.

Abstract: This will allow a consumer to steam food in more than one container at the same time. It will allow the food preparer to specifically time those items depending on the type of food that is being steamed.

Abstract: A system used to program and coordinate the cooking operations for two or more ovens such that the cooking operations are completed at the same time, independent of particular setting variations. In accordance with a preferred embodiment of the invention, a single controller is utilized to program each of the ovens, with the controller incorporating an auto sequencing feature which causes the different cooking operations to be automatically performed, while terminating at the same time. Preferably, the system enables a second cooking operation to be programmed and initiated after a first cooking operation, while still providing for the auto sequencing of the cooking operation. Furthermore, a system is provided to enable the refrigerating of food items in one or more of the ovens prior to initiating a respective cooking operation.

Abstract: A temperature controlled system according to the present invention includes a housing with a compartment defined therein that includes a heating assembly with a generally ‘U’-shaped heating plate and corresponding heater. The heating plate is configured to evenly distribute heat to a medical item (e.g., a medical solution container, etc.) placed thereon, while a limit switch facilitates control of heater actuation in response to placement of a medical item on the heating plate. A controller facilitates entry of desired temperatures and controls the heating assembly based on a comparison of the desired temperature with a temperature of the medical item measured by a temperature sensor. The system housing may further include a storage compartment for receiving and retaining medical items prior to being heated within the heating compartment.

Abstract: A system used to program and coordinate the cooking operations for two or more ovens such that the cooking operations are completed at the same time, independent of particular setting variations. In accordance with a preferred embodiment of the invention, a single controller is utilized to program each of the ovens, with the controller incorporating an auto sequencing feature which causes the different cooking operations to be automatically performed, while terminating at the same time. Preferably, the system enables a second cooking operation to be programmed and initiated after a first cooking operation, while still providing for the auto sequencing of the cooking operation. Furthermore, a system is provided to enable the refrigerating of food items in one or more of the ovens prior to initiating a respective cooking operation.

Abstract: A system used to program and coordinate the cooking operations for two or more ovens such that the cooking operations are completed at the same time, independent of particular setting variations. In accordance with a preferred embodiment of the invention, a single controller is utilized to program each of the ovens, with the controller incorporating an auto sequencing feature which causes the different cooking operations to be automatically performed, while terminating at the same time. Preferably, the system enables a second cooking operation to be programmed and initiated after a first cooking operation, while still providing for the auto sequencing of the cooking operation.

Abstract: An oven for transferring heat to food in trays and a method for using the oven. The oven includes a cabinet with partitions dividing the interior into a plurality of separate, thermally isolated holding compartments each adapted for removably receiving a tray of food. Heat sources above the tray emit radiant heat to warm the food in the trays. A control mechanism controls the duration of the total hold time for the food having a duration of heated holding time during which a respective heat source is activated. The oven. also includes a forced air mechanism under the control of the control mechanism for delivering forced air into the compartments. The heat sources are activated and deactivated during successive duty cycles to thereby to maintain the food in a respective compartment at a selected holding temperature for a duration of heated holding time.

Abstract: A system for heating optical members includes a thermally-conductive inner housing defining an interior volume for receiving an optical member to be heated, a thermally-insulative outer housing at least partially containing the thermally-conductive inner housing, and a heating structure disposed outside the inner housing and configured to provide heat through the thermally-conductive inner housing and into the interior volume defined by the inner housing.

Abstract: An intravenous solution bag includes a temperature sensing device in the form of a temperature sensing strip. The strip includes a temperature scale and corresponding temperature sensitive substances that change color or illuminate the scale indicators to visually indicate solution temperature. The strip may be formed integral with the bag, may be attached to the bag exterior surface, may be laminated to the bag exterior surface or may be encased with the bag within a solution bag liner. Further, the temperature sensing strip may be affixed to bottles containing intravenous or other solutions, where the strip is attached to the bottle exterior surface or to a label affixed to the bottle to measure and indicate temperature of fluid contained therein as described above. Moreover, the temperature sensing strip may be employed by a receptacle or delivery tube of an infusion apparatus to measure and indicate solution temperature prior to or during infusion.

Abstract: A cooking oven comprises a cavity having a separating and insulating plate which can be inserted horizontally in the cavity in order to split it in two sub-cavities. Each sub-cavity has heating elements on its side walls. The oven sub-cavities can be singularly or separately and this increases flexibility in use.

Abstract: An oven for maintaining cooked foods at temperatures suitable for serving the foods or even for cooking foods has a cabinet containing multiple heat sinks of channel-shaped configuration. The ends of the heat sinks open out of the cabinet, so that any heat sink may receive a tray of food from either the front or back of the cabinet. The interior surface of the heat sinks generally conform to the cross-sectional shapes of the trays, so that the heat sinks lie along the bottoms and sides of the trays. The heat sinks have a heating elements extended along their sides and bottoms for elevating the temperature of the heat sinks and directing heat into the trays within the heat sinks. In addition, each heat sink also contains a cover which may close the top of the tray in the heat sink and thereby retard the escape of moisture from the tray or may vent the interior of the tray.

Abstract: An oven for maintaining cooked foods at temperatures suitable for serving the foods or even for cooking foods has a cabinet containing multiple heat sinks of channel-shaped configuration. The ends of the heat sinks open out of the cabinet, so that any heat sink may receive a tray of food from either the front or back of the cabinet. The interior surface of the heat sinks generally conform to the cross-sectional shapes of the trays, so that the heat sinks lie along the bottoms and sides of the trays. The heat sinks have a heating elements extended along their sides and bottoms for elevating the temperature of the heat sinks and directing heat into the trays within the heat sinks. In addition, each heat sink also contains a cover which may close the top of the tray in the heat sink and thereby retard the escape of moisture from the tray or may vent the interior of the tray.