Abstract: A table-top kitchen device, comprising a first food preparation chamber and at least a second food preparation chamber. The first and second food preparation chamber are operable simultaneously to prepare food that in use is received therein. The first and second food preparation chamber are physically separated from each other in such way that each chamber includes an autonomous cooking environment, wherein the cooking conditions, that is, a cooking method and/or at least one cooking parameter can differ per food preparation chamber.

Abstract: A combination lifting mechanism for a microwave oven, or other appliance, and a cooking range ventilating hood. The lifting mechanism lifts the microwave within the open bottom portion of the hood and lowers the microwave oven for user access into the microwave oven. The lifting mechanism includes a support plate for the microwave oven and a lifting belt attached to the support plate. A motor wraps or unwraps a lifting belt onto a spool to either raise or lower the support plate. An isolation chamber is located in the open lower portion of the hood and is sized and configured to receive the microwave over therein to protect the microwave oven from cooking gas and grease when the range below is used during cooking.

Abstract: A modular food holding system includes a plurality of individual modularized food holding chambers, each of the plurality of food holding chambers being physically and communicatively removably connected to one another. Each of the food holding chambers includes a food holding cavity and may further include a heating element and/or a cooling element for heating or cooling the food holding cavity. A chamber base is physically and communicatively removably connected to one of the food holding chambers and operation of at least one food holding chamber is controlled by the chamber base. A smart sensor is disposed within or connected to a food pan that is removably inserted within the food holding cavity of a food holding chamber. The smart sensor is configured to sense a characteristic of an interior environment of the food pan and communicate with the food holding chamber or the chamber base.

Abstract: A method for operating a power-compensated fusion furnace that includes a power control system having one switching device per heating element, power measurement circuitry, a master temperature sensor, and a controller. Each switching device is electrically connected to a respective heating element. The controller, in conjunction with the switching devices, is able to individually control the electrical energy flowing to each heating element, thereby controlling the duty cycle of each heating element. The duty cycles are corrected for one or more of variations in the electrical resistance of each heating element and position-dependent variations in furnace cavity temperature.

Abstract: A switch for operating a heating element of a cooking appliance includes a first contact electrically connected with the heating element, a second contact electrically connected with a power source. A bimetal strip is configured to electrically connect and disconnect the first and second contacts. The switch further includes a rotatable cam member having a cam surface for operative engagement with a cam follower. The cam surface has a profile dimension that is at least partially variable about the rotational axis of the cam member and is configured to cause displacement of the cam follower as a function of its rotational orientation to thereby adjust an operating temperature of the heating element. The cam surface is configured such that the operating temperature can be adjusted up to but not beyond a predetermined maximum temperature via rotation of the cam member. Circuits incorporating such a switch also are disclosed.

Abstract: An electric oven broils foodstuffs with either its oven door opened or closed. The operating parameters of the oven's broiling elements are altered based on the position of the door.

Abstract: A heating appliance generally includes a housing having a compartment and a door for selectively accessing the compartment. The compartment is sized to receive a food product. The heating appliance also includes a heating element disposed within the compartment for cooking the food product, and a control unit for operating the heating element to cook the food product without preheating the compartment.

Abstract: A system and method for preheating a cooking chamber of an oven appliance is provided. The oven appliance may include one or more heating elements that operate according to a control algorithm that prevents the center oven temperature from exceeding a maximum desired temperature threshold. The control algorithm accounts for discrepancies between the measured oven temperature and the actual center oven temperature, particularly when preheating a cold oven. As a result, the control algorithm selectively operates one or more of the heating elements after the measured oven temperature is above the maximum desired temperature threshold. Preheating the cooking chamber in this manner will improve overall cooking performance.

Abstract: A modular food holding system includes a plurality of individual modularized food holding chambers, each of the plurality of food holding chambers being physically and communicatively removably connected to one another. Each of the food holding chambers includes a food holding cavity and at least one of a heating element and/or a cooling element for heating or cooling the food holding cavity. A chamber base is physically and communicatively removably connected to one of the food holding chambers and operation of at least one food holding chamber is controlled by the chamber base.

Abstract: A method for operating a power-compensated fusion furnace that includes a power control system having one switching device per heating element, power measurement circuitry, a master temperature sensor, and a controller. Each switching device is electrically connected to a respective heating element. The controller, in conjunction with the switching devices, is able to individually control the electrical energy flowing to each heating element, thereby controlling the duty cycle of each heating element. The duty cycles are corrected for one or more of variations in the electrical resistance of each heating element and position-dependent variations in furnace cavity temperature.

Abstract: A method for reducing energy consumption in a steam cooker that includes a steam cooking cavity, a steam generator for delivering steam along a steam path to the steam cooking cavity, a steam outlet from the steam cooking cavity to a first flow path leading to a drain path. The method involves: (a) utilizing a second flow path from the steam outlet to a vent stack to deliver excess steam flows from the steam cooking cavity up the vent stack rather than down to the drain box; (b) sensing temperature within the vent stack; and (c) utilizing sensed temperature within the vent stack to regulate power of a heating unit of the steam generator to produce steam in a controlled manner that reduces flows of excess steam out of the steam cooking cavity.

Abstract: A culture container includes a first transparent member being capable of keeping a predetermined temperature; a second transparent member facing to the first transparent member; a housing member to which the first transparent member and the second transparent member are adhered forming a culture space being capable of housing a well plate together with the first transparent member and the second transparent member; and a sealing member for sealing a liquid injected into the culture space between the first transparent member and the housing member.

Abstract: A modular food holding system includes a plurality of individual modularized food holding chambers, each of the plurality of food holding chambers being physically and communicatively removably connected to one another. Each of the food holding chambers includes a food holding cavity and at least one of a heating element and/or a cooling element for heating or cooling the food holding cavity. A chamber base is physically and communicatively removably connected to one of the food holding chambers and operation of at least one food holding chamber is controlled by the chamber base.

Abstract: A method for operating an oven appliance includes establishing a set temperature, operating a heating element of the oven appliance in order to heat a cooking chamber of the oven appliance to a target temperature with the heating element, and continually reducing the target temperature to the set temperature. A related control system for an oven appliance is also provided.

Abstract: An induction stove and induction cookware are disclosed herein. The induction stove includes a first arm, a second arm, and a third arm together forming an opening between the first arm and the second arm. At least one of the first arm, the second arm, and the third arm includes an induction source. The induction stove also includes rack disposed in the opening for supporting induction cookware.

Abstract: A multi-operational welding-type system including a user interface supported by a support structure and including a first user interface device moveable between a welding position, a gouging position, and an off position, and a second user interface device configured to alter operation parameters of the multi-operational welding-type system. A controller is supported by the support structure and monitors the position of the first user interface device and utilizes the operational parameters supplied via the second user interface device. The multi-operational welding-type system may perform only one of a gouging-type process and a welding-type process at a given time depending on the position of the first user interface device.

Abstract: Wall-mounted cabinet comprising a body (1) on each side of which is arranged a linear actuator (4). The linear actuator comprises a spindle (6) with a spindle nut, where the spindle is driven by a reversible electric motor via a transmission. The spindle nut is attached directly or indirectly to the side of the body (1), such that the body is lowered or raised in dependency of the direction of the revolution of the motor. The construction has the advantage that the internal of the body is completely clean for mechanical parts which lowers and raises the body. Moreover, the actuators only take up minimum space on the outer side of the body.

Abstract: A control unit can select a large-number control zone model in which the number of control zones, which are independently controlled, is large, and a small-number control zone model in which the number of control zones, which are independently controlled, is small. When a temperature is increased or decreased, the control unit can select the small-number control zone model so as to control, based on signals from temperature sensors of the respective control zones C1 . . . C5 whose number is small, heaters located on the respective control zones C1 . . . C5. When a temperature is stabilized, the control unit can select the large-number control zone model so as to control, based on signals signals from the temperature sensors of the respective control zones C1 . . . C10 whose number is large, the heaters located on the respective control zones C1 . . . C10.

Abstract: Embodiments of the invention provide a high temperature curing oven, comprising: a heating cavity a heater and a temperature monitor system. The heater includes a plurality of heating modules that can be controlled independently. The temperature monitor system includes: a thermocouple; an infrared monitor device; a signal processing module; and an executing module.

Abstract: An oven includes a cooking chamber for housing food to be cooked, a control unit, and a reservoir for containing washing detergent at room temperature. The washing detergent has an activation temperature. The oven also includes a liquid supply arrangement selectively activated by the control unit for supplying the washing detergent into the cooking chamber, and one liquid heating element for heating the washing detergent and to be selectively activated by the control unit. During a washing cycle, the control unit performs the following ordered operations: a) activate the one liquid heating element for a first time period sufficient to increase its temperature to the activation temperature; b) deactivate the liquid heating element; c) when the temperature of the liquid heating element is about the activation temperature, activate the liquid supply arrangement so that the washing detergent is heated by the liquid heating element while supplied into the cooking chamber.

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: A steam cooker 1 has: a steam generation heater 52 generating steam; and a steam heating heater 41 heating the steam generated by the steam generation heater 52 to generate overheated steam and heating steam in a heating chamber 20 through circulation, an-article-to-be-heated F being cooked by use of steam fed into the heating chamber 20. The steam cooker 1 has: a first cooking step in which the article-to-be-heated F is cooked with supply of electric power to the steam generation heater 52 being larger than that to the steam heating heater 41; and a second cooking step in which the article-to-be-heated F is cooked with supply of electric power to the steam generation heater 52 being smaller than that to the steam heating heater 41. When the temperature of the article-to-be-heated F exceeds the fat melting temperature zone but is less than or equal to 100° C., the first cooking step is switched to the second cooking step.

Abstract: A catalytic conversion unit treats emissions emanating from a cooking event. The unit comprises a housing to contain the other components that connects either directly or through the use of ancillary components to the oven cavity of a residential range, or oven. Contained within the housing are an electric heating element and a catalyst unit. The housing may connect to additional components to complete the venting of the exhaust to the atmosphere. The electric heating element is arranged so that infrared radiation from the hot surface of the element is visible by the inlet face of the catalyst. The power output of the heater is sized so that the catalyst reaches a minimum operating temperature to initiate the catalytic reaction in advance of the temperature increase in the air coming from the cavity.

Abstract: The invention relates to a firing furnace for a tooth replacement or tooth prosthesis, with a firing chamber, at least one heating element for heating the firing chamber, a control unit for controlling the operation of the firing furnace, and a housing at least partially surrounding the firing chamber, wherein the firing furnace comprises at least one thermoelectric element for utilizing the waste heat generated by the firing furnace.

Abstract: A household range 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: 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: A control unit can select a large-number control zone model in which the number of control zones, which are independently controlled, is large, and a small-number control zone model in which the number of control zones, which are independently controlled, is small. When a temperature is increased or decreased, the control unit can select the small-number control zone model so as to control, based on signals from temperature sensors of the respective control zones C1 . . . C5 whose number is small, heaters located on the respective control zones C1 . . . C5. When a temperature is stabilized, the control unit can select the large-number control zone model so as to control, based on signals from the temperature sensors of the respective control zones C1 . . . C10 whose number is large, the heaters located on the respective control zones C1 . . . C10.

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 system is provided for heating or cooling discrete, linearly conveyed substrates having a gap between a trailing edge of a first substrate and a leading edge of a following substrate in a conveyance direction. The system includes a chamber, and a conveyor operably configured within the chamber to move the substrates through at a conveyance rate. A plurality of individually controlled temperature control units, for example heating or cooling units, are disposed linearly within the chamber along the conveyance direction. A controller is in communication with the temperature control units and is configured to cycle output of the temperature control units from a steady-state temperature output as a function of the spatial position of the conveyed substrates within the chamber relative to the temperature control units so as to decrease temperature variances in the substrates caused by movement of the substrates through the chamber.

Abstract: An outdoor cooking grill includes a removable grease drip pan. The grease drip pan has a drain hole and a drain assembly having a plug that is selectively moveable to seal the drain hole. The user may use the drain assembly to drain grease and other liquid collected in the grease drip pan.

Abstract: A barbecue grill for cooking an object. The barbecue grill includes a first resistive element subassembly energizable for generating heat to cook the object, and a second resistive element subassembly energizable for generating heat to cook the object.

Abstract: A cooking appliance includes a cabinet forming an oven cavity, a broil heating element, a bake heating element, a convection heating system and a controller. The convection heating system develops a flow of heated air into the oven cavity, and includes a fan and a convection heating element. The controller controls activations of the broil, bake and convection heating elements during an oven cavity preheating operation in which the broil heating element and the bake heating element are alternately activated while the convection heating element is activated.

Abstract: A combination cooking oven is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means, deflecting means and a vent assembly wherein speed cooking or slower cooking of food products may be accomplished within the same appliance by movement of a gas baffle.

Abstract: An electric cooking assembly includes a main body portion that defines a cooking area. First and second cooking surfaces are contained within the cooking area. A first electric heating element arranged to provide heat to at least a portion of the first cooking surface, and a second electric heating element is arranged to heat at least a portion of the second cooking surface. The main body portion may include first and second hood members. The first hood member defines the cooking area and the second hood member is positioned at least partially within the cooking area and configured to decrease heat lost from the cooking assembly during preparation of food products in the cooking area. The second hood member is configured for adjustment between an open position providing access to the cooking surface and a closed position covering at least a portion of the cooking surface.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

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: A boilerless combination convection steamer oven and controls logic therefor is provided having a cooking cavity formed of a steam generating space with two or more reservoirs and a cooking space, wherein the steam generating space is separated from the cooking space by a removable steam lid, any number from none to all of the reservoirs may be filled depending on the selected cooking mode, and each reservoir of the steam generating space is heated by a separate heating element.

Abstract: An electronic control for a range including a control panel with a display surface, at least one control, and a display module. The display surface is substantially reflective, but allows transmission of light from an inside to an outside of the range. The display module includes an augmentation element to illuminate a display and transmit the illuminated display through the display surface. The display module can be disposed at an angle to the display surface. The display surface mimicking the surrounding material to allow the display surface to blend into the surface of the display module, with the surface being illuminated through designed to be camouflaged into the background. The at least one control can be a knob, a button, or a series of buttons or knobs. The display can provide function status of an item in the range.

Abstract: Embodiments of the present invention generally provide an apparatus for providing a uniform thermal profile to a plurality of large area substrates during thermal processing. In one embodiment, an apparatus for thermal processing large area substrates includes a chamber having a plurality of processing zones disposed therein that are coupled to a lift mechanism. The lift mechanism is adapted to vertically position the plurality of processing zones within the chamber. Each processing zone further includes an upper heated plate, a lower heated plate adapted to support a first substrate thereon and an unheated plate adapted to support a second substrate thereon, wherein the unheated plate is disposed between the upper and lower heated plates.

Abstract: A cooking appliance includes a cabinet forming an oven cavity, a broil heating element, a bake heating element, a convection heating system and a controller. The convection heating system develops a flow of heated air into the oven cavity, and includes a fan and a convection heating element. The controller controls activations of the broil, bake and convection heating elements during an oven cavity preheating operation in which the broil heating element and the bake heating element are alternately activated while the convection heating element is activated.

Abstract: A heating system for a cooking appliance includes a first upper heating element and a second upper heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. Each of the first upper heating element and the second upper heating element is positioned with respect to an upper portion of the food item. A lower heating element is positioned within the cooking cavity. The lower heating element is positioned with respect to a bottom portion of the food item. A controller is operatively coupled to the lower heating element and the first and second upper heating elements. The controller is configured to asynchronously energize the first upper heating element and the second upper heating element to heat the upper portion of the food item.

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: An electric cooking assembly includes a main body portion that defines a cooking area. First and second cooking surfaces are contained within the cooking area. A first electric heating element arranged to provide heat to at least a portion of the first cooking surface, and a second electric heating element is arranged to heat at least a portion of the second cooking surface. The main body portion may include first and second hood members. The first hood member defines the cooking area and the second hood member is positioned at least partially within the cooking area and configured to decrease heat lost from the cooking assembly during preparation of food products in the cooking area. The second hood member is configured for adjustment between an open position providing access to the cooking surface and a closed position covering at least a portion of the cooking surface.

Abstract: A range for heating foods having a body comprising a top surface, a first chamber located within the range, a second chamber located within the range, multiple heating elements arranged on the top surface for cooking food, an upper and lower heating element arranged within the first chamber, a warming element arranged within the second chamber, a control system further having a central processor for controlling the operation of the range, and an operator interface operatively connected to the central processor.

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 conveyor type oven (10) for processing food products (32) and a method of use that includes heating sections and/or zones, each of the heating sections/and or zones being individually temperature controlled.

Abstract: A roaster includes an upper pan including an upper side wall and an upper pan heating element inside the upper tub. The roaster further includes a lower pan connected to the upper tub, the lower pan including a lower side wall and a lower pan heating element inside the lower tub. An upper pan fixed temperature regulator and a lower pan fixed temperature regulator may be preset to different selected temperatures. The roaster may also include a grease drain opening through the lower tub. Temperature and timer control logic are provided for the upper pan heating element and the lower pan heating element. In order to set cooking time, the roaster includes a control interface that includes, in one embodiment, a time increment button and a time decrement button.