Abstract: A method of controlling an electrical household system, comprises: starting a pyrolysis process in an oven, wherein the oven is connected or configured to be connected in signal communication to a household range hood; starting a suction device of the household range hood as a function of a communication signal from the oven, wherein said signal is correlated to the pyrolysis process in the oven.

Abstract: A conveyor-type oven is particularly well suited for cooking food products such as pizza. The oven may comprise a housing defining a baking chamber, and a primary chamber that is positioned beneath the baking chamber, the housing having an opening at each of the two longitudinal ends of the baking chamber. A continuous conveyor belt transports food to be cooked through the baking chamber, and a source of hot air is arranged to introduce hot air into the primary chamber. An upper plenum assembly is disposed in the baking chamber and includes a plurality of orifices from which to discharge hot air downwardly towards the conveyor belt, while a lower plenum assembly is disposed in the baking chamber and includes a plurality of orifices from which to discharge hot air upwardly towards the conveyor belt.

Abstract: The present disclosure relates to a modified oven design with detachable parts for cooking an edible item. The modified oven as disclosed comprise of a main body; a door; a support, wherein the oven can stand in a vertical position; a ceramic frame, wherein the ceramic frame comprise of a heating element; a ceramic rod; a mesh, wherein the mesh holds an edible item; a drip bar; a sliding rod base with a sliding rod, wherein the sliding rod has a projection whereby it slides into the sliding rod base; a gas fired heater and a control system to cook the edible item. The oven can be used either oven can be used in an electronic mode by using the ceramic frame with heating elements or with a gas mode by using the gas fired heater.

Abstract: Systems and methods are provided for a high performance heater. In an embodiment, the high performance heater comprises a first stackable tray comprising a first alignment pin that insulates a first heating element disposed in the first stackable tray; a second stackable tray comprising a second alignment pin that insulates a second heating element disposed in the second stackable tray, wherein a top of the first alignment pin fits into a cutout of a bottom of the second alignment pin when the first and second stackable trays are stacked, and wherein the first and second stackable trays comprise one or more materials, an outer diameter and an inner diameter, and wherein an area between the outer diameter and the inner diameter of the stackable trays comprises at least one cutout portion that allows expansion of the material(s) when the high performance heater is at high temperatures.

Abstract: An evaporator includes a vaporization chamber having a monomer inlet and a vapor outlet. There is a vapor nozzle in the vapor outlet. The evaporator also includes a collar positioned between the vaporization chamber and the vapor nozzle which increases the pressure in the evaporation chamber while the conductance through the nozzle is substantially unchanged.

Abstract: A food holding cabinet having one or more food-holding compartments has two or more zones in a compartment, wherein holding temperatures can be different from each other. A shelf made of glass-ceramic passes infrared energy from two or more heating elements attached to the glass-ceramic shelf. Energy emitted from the different heating elements effectuate different temperatures of localized regions of the glass-ceramic and impart different amounts of heat energy into a food item or food holding trays above the heating elements.

Abstract: Systems and methods are provided for a high performance heater. In an embodiment, the high performance heater comprises a first stackable tray comprising a first alignment pin that insulates a first heating element disposed in the first stackable tray; a second stackable tray comprising a second alignment pin that insulates a second heating element disposed in the second stackable tray, wherein a top of the first alignment pin fits into a cutout of a bottom of the second alignment pin when the first and second stackable trays are stacked, and wherein the first and second stackable trays comprise one or more materials, an outer diameter and an inner diameter, and wherein an area between the outer diameter and the inner diameter of the stackable trays comprises at least one cutout portion that allows expansion of the material(s) when the high performance heater is at high temperatures.

Abstract: A cooking appliance includes an oven provided with bake, broil and multiple convection heating elements, as well as plural, multi-speed fans, for cooking a wide range of food. The various heating elements are sequentially operated on a predetermined priority basis in order to, along with the fans, establish numerous effective cooking sequences, such as a bake mode, a convection bake mode with no preheat, a convection bake mode with rapid preheat, a convection bake mode with standard preheat, and a convection roast mode.

Abstract: A baker's oven 10 and a method of operating the baking oven 10. The baking oven 10 including heating means 50 arranged to underlie baking trays 31 to provide a substantial proportion of the heat to the baking trays 31 than to other portions of the oven, a temperature sensor 62 for providing a signal indicative of oven temperature. An interface 60 is adapted to receive information from a baker indicative of a bake program and information corresponding to products being loaded into the oven. The control means 61 is operatively connected to the heating means 50, the temperature sensor 62 and the interface 60 to receive signals corresponding to oven variables comprising the oven temperature and a fixed baking time indicative of the product. The control means 61 is adapted to deactivate the heating means 50 after a first predetermined portion of the fixed baking time has elapsed in response to the oven temperature reaching a trip temperature.

Abstract: The present invention provides a heating device including a heating compartment for holding an object-to-be-heated, an oven heater for heating the heating compartment, a circulation fan for supplying the heat of the oven heater to the heating compartment as hot air, a drive motor for driving the circulation fan, a grill heater in an upper part of the heating compartment, and a turntable on which the object-to-be-heated is mounted, the turntable being in the bottom of the heating compartment, in which the grill heater is disposed obliquely to a side surface of the heating compartment in a part of the upper part of the heating compartment.

Abstract: A electric oven is provided that includes a body, a cooking chamber located within the body for receiving food, the cooking chamber having an upper surface, a lower surface, and a rear surface joining the upper surface to the lower surface, at least one of a convection heater located at the rear surface of the cooking chamber and a bake heater located at the lower surface of the cooking chamber, and at least two broil heaters located at the upper surface of the cooking chamber, each of the at least two broil heaters being individually operable. Methods for preheating the electric oven are also provided.

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: 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: 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 vertical toaster comprising a housing, heating elements, a food support and a drive. The heating elements are connected to the housing and comprise at least one calrod. The calrod comprises an electric wire surrounded by heat conductive electrical insulation and a metal cover. The food support is movably mounted to the housing for up and down motion. The drive is for moving the food support relative to the housing. The drive comprises a motor and a linkage between the motor and the food support for moving the food support both down and up such that food on the food support passes by the calrod. The calrod prevents an electrical shock to a user if the user accidentally contacts the calrod with an electrically conductive member.

Abstract: There is now provided a kitchen stove for preparing food, and an oven for preparing food. The stove or oven has a heating arrangement to make the cleaning of the stove or oven easier for a user particularly at the viewing window of the oven.

Abstract: There is now provided a kitchen stove for preparing food, and an oven for preparing food. The stove or oven has a heating arrangement to make the cleaning of the stove or oven easier for a user particularly at the viewing window of the oven.

Abstract: A grilling system for an oven includes a removable grilling platform defined by a food supporting rack, a basin, and a heating element positioned between the rack and the basin. The basin includes a bottom surface which is sloped in order to direct liquid byproducts of the grilling operation either into a collection container or to an auxiliary heating element used to vaporize the liquid byproducts. An exhaust system is provided to purge the oven cavity of gaseous and airborne byproducts.

Abstract: A microwave oven (1) comprises an oven cavity (3) containing a rotatable turntable (4) for supporting one or more items to be heated. A radiant electric heater (5) is arranged for location above the turntable (4) and comprises at least one first heating element (6) and at least one second heating element (7). The at least one first heating element (6) overlies only a proportion of the total upper surface area of the turntable (4) such that, in operation, for each complete rotation of the turntable substantially all parts of the upper surface of the turntable are heated for substantially the same duration of time, the at least one first heating element (6) providing a first power density.

Abstract: A ventilation system for electrical food-cooking appliances comprising a cooking hob and an oven with a fan positioned in a compartment between the two in order to generate air flow for cooling electronic components controlling the oven operation, in which the fan is of variable speed, its speed being gauged on the basis of the appliance use.

Abstract: A method of heating a film prior to thermoforming by the following steps. A thermoplastic flexible film having a painted surface and a thermoplastic backing sheet is placed within a frame. The frame and film are placed within a heater. The heater has first and second radiating surfaces. The first and second radiating surfaces are parallel to the ground and the first radiating surface is above said second radiating surface. The first radiating surface is opposite the backing sheet and the second radiating surface is opposite said painted surface. The backing sheet is heated to a first temperature sufficient to cause the backing sheet to become pliable. The first temperature is a first difference above ambient temperature. The painted surface is heated to a second temperature. The second temperature is a second difference above ambient temperature and the first difference is between 2 to 20 times greater than the second difference.

Abstract: A prepared meals system has at least one food container and cooking unit. The food container has at least two compartments for different foods to be heated at different temperatures and/or times. The cooking unit has at least one cooking station having two or more heating zones on a lower surface and at least one grilling element above the heating zones. The user selects one of several preprogrammed cooking procedures according to the indicia on a selected container having the desired food. A heat controller operates to control the times and temperatures of the heating zones and grilling element to appropriately cook the food in the container.

Abstract: A vapor humidification component with a disposable water source for a medical instrument sterilization system that utilizes ozone as a sterilization agent. The humidification component of the invention receives a measured input of water that is vaporized therein and injected into an ozone-oxygen mixture flow for passage into a primary sterilization chamber wherein the humidified ozone-oxygen mixture is circulated to scour and sterilize, during a sterilization cycle, medical instruments contained therein, whereafter the ozone-oxygen mixture is passed to a destruction chamber for heat destruction and venting to atmosphere.

Abstract: A power switching arrangement for a self-cleaning oven appliance incorporating a unique arrangement of two double throw relays in the oven power control circuit. The two relays are operatively interconnected to selectively couple the oven bake and broil elements to the three wire power supply to switch the bake element across L1 and L2 and the broil element across L1 and N when operating in the bake mode, and switch the bake element out of the circuit and the broil element across L1 and L2, when operating in the broil mode. The interconnection is accomplished in a manner which prevents both heating elements from being simultaneously energized at full power regardless of the failure mode of the switching circuitry, thereby eliminating the need for a thermal limit switch to guard against excessive temperatures in the oven resulting from worst case switching circuit failures.

Abstract: The toaster comprises a housing for receiving the pieces of bread to be toasted or to be reheated and on both sides of this housing an electric heating element having an electric resistor (R.sub.1, R.sub.2) wound on an elongated support made of insulating material (10, 11).On both sides of the housing there is provided at least one second electric resistor (R.sub.3, R.sub.4), commutation being provided to connect to the mains, as desired, one or both of the abovementioned resistors.Use: to permit a plurality of heating modes in toasters.

Abstract: A nominal closed-loop temperature control system and method for a self-cleaning oven is adapted, upon recalibration of the bake temperature of the oven, to operate in an open-loop manner during the CLEAN mode of operation of the oven, Specifically, prior to recalibration of the oven, an average value of the duty cycle of the oven heating elements used during a self-cleaning operation is measured and stored. Subsequently, upon a positive recalibration or increase in the nominal values of the bake temperatures of the oven, the duty cycle of the heating elements during a self-cleaning operation is slightly increased to increase the average value of the self-cleaning temperature of the oven. Correspondingly, upon a negative recalibration or decrease in the nominal values of the bake temperatures, the duty cycle of the heating elements during a self-cleaning operation is slightly decreased to decrease the average value of the self-cleaning temperature of the oven.

Abstract: A portable cooking appliance for the main purpose of cooking food in an oven or grilling food on a hotplate (4) includes a chamber (1) having an oven in which extends an electric resistance-heating element (14). There is placed at the top of the oven chamber (1) a cooking hotplate (4) beneath which extends an electric resistance-heating element (5). The element (5) is located within a compartment (6) which is separated from the oven chamber by a metal plate (7). The resistance-heating element (5) is connected to an adjustable thermostat (9) associated with a temperature probe (13). The electric resistance-heating element (14) is connected directly to the line supply by a switch (16) for interrupting the supply of current to the element (14) independently of the current supply to the resistance-heating element (5).

Abstract: A new and improved electric toaster oven is disclosed, wherein the heating ratio between upper and lower heat sources can be readily changed to suit the different requirements of the food item being cooked, while the rate at which the total heat is applied to the food item remains substantially constant throughout.

Abstract: A proportional oven having two heaters mounted to a thermally conductive base stabilizes the temperature of a temperature sensitive crystal mounted on the thermally conductive base by adjusting the ratio of powers applied to the two heaters.

Abstract: The disclosed cooking device has a cooking cavity with an access opening and a door for closing same, and has a rack in the cavity to support the food to be cooked. The device has electric heating elements in the cavity, and control means that energize the heating elements approximately 10 to 45% of potential high level heat outputs thereof. The total power input of the low level energized heating elements is in the range of 15 to 30% maximum and thus provides heating of air in the cavity only to within the range of 220.degree. to 300.degree. F maximum, without food load, and at a low rate so that the cavity air temperature generally will only exceed the temperature of the food by 20.degree. to 50.degree. F aproximately during a sustained cooking cycle. This low temperature method of cooking does not require personal tending to the food and minimizes the chances of burning the food.