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: A temperature control system includes a cabinet or system housing having a plurality of drawers for containing intravenous solution bags or other medical items. Each drawer is individually controlled, and generally includes a window and a plurality of sub-compartments with each sub-compartment accommodating an intravenous solution bag or other medical item. The drawers are each pivotable relative to the system housing to permit access to the sub-compartments, while the drawer windows enable the intravenous solution bags to be viewed during heating. A heating element is typically disposed beneath each drawer bottom wall to apply heat to walls of corresponding sub-compartments and evenly distribute heat to intravenous solution bags contained within those sub-compartments. Each drawer is associated with a controller that controls the heating element to apply heat to the corresponding drawer sub-compartments in accordance with a comparison between desired and measured temperatures associated with that drawer.

Abstract: An oven includes a cooking chamber. A cooling-air fan is disposed outside the cooking chamber. An intake opening leads to the cooling-air fan and an exhaust duct leads from the cooling-air fan into the open air. A holding section associated with the exhaust duct has a bearing plate for a motor of the cooling-air fan, in order to reduce mounting expenditures.

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: A cooking appliance includes a cabinet, defined by at least front, side, bottom and rear panel portions, and at least one oven cavity positioned therein. When placed in an in-use position, the bottom panel portion is spaced from a supporting surface, preferably by multiple, vertically adjustable leg members, such that an air passageway is defined below the bottom panel. At least one opening is formed at a lower rear section of the appliance to allow air to flow into a passageway defined in the cabinet between the oven cavity and the rear panel portion of the cabinet. At least one outlet opening is formed in an upper portion of the cabinet to allow the cooling air to exit the cabinet. With this arrangement, operation of the cooking appliance causes air to be drawn along the bottom of the appliance, into the cabinet, upward within the passageway and then out of the cabinet.

Abstract: A cooking apparatus (10) having a body (13) defining a chamber (23), includes a heating assembly (31) mounted within the chamber (23). The heating assembly (31) includes a burner (32) and an infrared radiant energy emitter (33) positioned above burner (32). The emitter (33) absorbs energy from the burner (32) and emits infrared radiant energy. The infrared radiant energy is directed at and is used to cook food supported on a cooking grid (70) above the infrared radiant energy emitter (33).

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 browning grill is arranged for use in a high power density radiant oven. The oven includes a cooking enclosure having a ceiling and a floor, upper radiant energy sources located near the ceiling, and lower radiant energy sources located near the floor. The browning grill has a grilling surface and a debris collector. The grilling surface has a plurality of grill tines. The grilling surface is located between the upper and lower radiant energy sources, and the grilling surface establishes a cooking plane to the upper radiant energy sources. The debris collector catches food debris from food being grilled on the grilling surface. The debris collector is located between the grilling surface and the lower radiant energy sources, and the debris collector is arranged to permit heating of the cooking plane by the lower radiant energy sources.

Abstract: An oven muffle has mutually spaced apart inner and outer insulating walls. An insulation layer composed of particulate material is disposed in an interstice between the inner and the outer insulating walls. At least one of the insulating walls is pretensioned toward the respective other insulating wall in order to exert a permanent pressure on the insulation layer.

Abstract: A warmer for fluid filled containers includes a cabinet with an interior chamber at face with an opening providing access to the interior chamber. The interior chamber is designed to receive and store multiple fluid filled containers and has an inner surface with a top and a bottom. The exterior surface of the cabinet is separated from the inner surface of the interior chamber by an insulated inner layer. A door is provided for covering the access opening and a rack is provided for supporting fluid filled containers in the interior chamber. A sheathing device, a temperature sensor, and a thermal energy distributor are all located in the interior chamber. The heating device is designed to alter the interior air temperature of the chamber, the sensor is designed to sense the interior temperature, and the energy distributor is designed to distribute thermal energy from the heating device.

Abstract: A detachable thermal insulating device for containing radiant heat produced by an oven includes at least one detachable insulating panel having one surface in contact with the external surface of the oven, the other surface facing away from the oven. The panel has a layer of thermal insulating material that is covered by a flexible heat-resistant covering. The insulating device also includes at least one fastener for holding one of its surfaces in contact with the oven surface. The insulating device substantially reduces the dissipation of heat from the oven to its surroundings.

Abstract: A domestic electric stand alone cooking apparatus has a lower part and upper part that hingably close together in use to provide a cylindrical cooking chamber. Each part has a separate heating element and that can be separately turned ON and OFF. A stirrer is mechanically coupled to an electric motor (not shown) so that, where required, the foodstuff can be stirrer continuously or intermittently. Different forms of stirrer are normally provided. This leads to a single cooking apparatus that can be used to cook a wide range of foodstuff satisfactorily.

Abstract: An improved vapor degreaser with a tank having a conventional lower portion with a solvent which is heated and cooling coils which largely combine the solvent vapor zone to a solvent vapor level. An upper tank portion rests above the conventional tank and has a second set of cooling coils. A first cover is placeable between the conventional tank and the upper tank portion. A second cover is placeable over the upper tank portion to provide a vapor degreaser with a much lower chance of any vapors escaping the degreaser.

Abstract: A holding oven designed for creating a natural convection current in the chamber of the oven, and constructed by fixing the heater element to a first material characterized by its high thermal conductivity for rapid build-up of thermal gradient into an insulated space, while that heater element is simultaneously in contact with a second material which is characterized by its high thermal capacitance for slowing thermal discharge upon repeated opening and closing of oven doors. The first material forms a heat conductor and the second material forms a heat sink and the heat conductor is adapted to maintain a safe holding temperature over a more extended period of time in a power off mode. An ergonomically designed operating panel provides an interactive intuitive method of programming the desired cooking sequences. Remote operation and programming is accomplished using preprogrammed software on a conventional home computer via a modem.

Abstract: An oven for heating food includes a refractory slab for placing a food item to be heated thereon. The refractory slab is preheated to a preselected temperature by a first electric resistance heating element disposed below the slab. The oven also includes a second electric resistance heating element and circulating fan disposed above the food to be heated. When food is cooking, electrical power is switched from the first heating element to the second heating element so that both heating elements are never operated at the same time. Food is cooked by the dual action of conduction from the slab and convection from the second heating element and fan. After the food is cooked, power is switched back to the first heating element to maintain the slab at the preselected temperature.

Abstract: A holding oven designed for creating a natural convection current in the chamber of the oven, and constructed by fixing the heater element to a first material characterized by its high thermal conductivity for rapid build-up of thermal gradient into an insulated space, while that heater element is simultaneously in contact with a second material which is characterized by its high thermal capacitance for slowing thermal discharge upon repeated opening and closing of oven doors. The first material forms a heat sink and the second material forms a heat bank and the heat sink/bank is adapted to maintain a safe holding temperature over a more extended period of time in a power off mode.

Abstract: Container for transporting warm foodstuffs with a first closable space (1) for the foodstuffs for transporting, a second closable space (2) in thermal contact with a heat source (5), and means (3) for transporting air from said second space to said first space. Container wherein the first space and the second space are mutually adjacent and are mutually separated by an air-permeable partition (4), and the means for transporting air can comprise a fan (3). The heat source comprises for instance a heat exchanger (5) provided with a supply conduit (6) and a discharge conduit (7) for a heat transporting medium, in particular a radiator (5) accommodated in the second space and/or an electrical heating element or a combustion heater (10), in particular a combustion heater operating on motor fuel.

Abstract: By providing a fully integrated timer controlled actuation and locking system that automatically prevents access to the heating chamber whenever the system is engaged, a unique multi-purpose, automatic toy oven is achieved. In the preferred embodiment, the toy oven incorporates a forced air cooling assembly for substantially reducing the time period required for cooling of the heating chamber and product. In addition, the locking system of the present invention preferably prevents access to the heating chamber until both the desired heating and cooling time have expired and both the heating chamber and the heated product can be safely accessed. In addition, the actuation system automatically engages and sequentially times the heating and cooling cycles, to provide an oven which is easy to use and enjoy.

Abstract: An electronic device for devolatilizing agricultural and other products. The device utilizes an electrode (100) enclosed in a helium filled insulating sheath (110) suspended above a vessel (150) containing the product to be devolatilized. A high voltage power supply (140) is connected to electrode (100) by a high voltage cable (130). High voltage power supply (140) is switched on while a fan (70) blows air over the product.

Abstract: The invention is an apparatus and method for measuring the heat transfer and the rate of heat transfer in thermal exchange processes such as food processing, thermosetting of plastics, and freezing processes. The apparatus comprises a target module and a data recording module. The target module comprises a target having a known mass and known thermal characteristics. The black body edge effects of the target are minimized by an edge shield positioned adjacent to the target. The edge shield is physically separated from the target so that conductive heat transfer between the two elements is minimized. The edge shield supports the target such that at least one surface of the target is exposed to the surrounding environment. A temperature sensor measures the change in temperature of the target. The data recording module may be insulated so that the calorimetric data may be recorded in extreme temperature environments.

Abstract: A reflow soldering method and the apparatus thereof is described for soldering a base board having electronic elements located thereon by an inert gas circulated through heater means in a plurality of chambers while the base board is transported through all the chambers, the inert gas being circulated by ventilating means driven by drive means, the method and the apparatus thereof comprising a shield case for enclosing at least the chambers, the ventilating means and the drive means to shut off the same from an outer air and refrigerating means for cooling down the inert gas in the shield case.

Abstract: A heat transmission apparatus is formed between a thermal source (12) and an object (21) in a vacuum enclosure (1) by placing in a cavity defined by a heat emission wall (20) and the object (21), a granular material (30) which adapts to the thermal expansions, while permitting heating by conductivity under very good conditions.Possible application to the manufacture of semiconductors and the crystallization of thin films.

Abstract: An oven of modular construction to enhance cleaning and an improved energy transfer apparatus, wherein the oven includes a frame having a base on which is removably mounted a conveyor and a heating unit and a hood movably mounted relative to the base to coact with the conveyor by having an inlet and an outlet end, and a removable energy transfer apparatus mountable in the hood together with a heater. The improved energy transfer apparatus has stronger electrode or probe construction to avoid distortions and warping and better maintain the spacing relation with grid bars or wires together with being arranged and configured to minimize the height of the apparatus and to increase the effective energy transfer over the surface of the target to eliminate striping of a food product, thereby providing a more uniform application of the energy to the target.

Abstract: A baking oven is set forth employing heat transfer of a relatively thick metal slab oriented within an oven that is formed with a removable insulated cover positionable over a support base. The support base is provided with a single low temperature heating element to direct heat to an overlying metal slab to provide continuous and even heat over a prolonged period of time to enable baking of items within the oven utilizing minimal cooking oils and the like during the baking process.

Abstract: A heat pipe which maintains a controlled temperature gradient over its length. An annular heat pipe is constructed to have a core area which is a working furnace and to have the heat input at one end and a heat sink at the other end of the annular structure. The core is surrounded by an annular vapor space with a restricted cross section. The reduced vapor space creates a temperature gradient over the length of the furnace, and this gradient is variable and controllable depending upon the quantity of heat being transferred from the heat source to the heat sink.

Abstract: A semiconductor substrate heater process and apparatus are disclosed for uniformly heating semiconductor substrates. A device for supporting the back side of an IC wafer in a reaction chamber and for conduction heating therein and auxiliary heat directed to the front side of the substrate by reflection from the inside surface of the reaction chamber and/or by an auxiliary heating source within the reaction chamber are disclosed.

Abstract: An oven that cooks foodstuffs containing water at temperatures up to 600 degrees Fahrenheit with longwave radiation generated by masking a cooking volume from radiant heating elements by blackened rigid inserts, which absorb shortwave and longwave radiation from the heating elements and uniformly reradiate the energy into the cooking volume as longwave radiation; non-condensing steam is injected into the oven until the vapor pressure of the water in the foodstuff attains a pressure at which water will migrate to the surface of the foodstuff to be evaporated; air is then passed through the oven to remove water from the foodstuff, while cooking with longwave radiation continues.

Abstract: A reaction system and process for uniformly heating semiconductor substrates and a device for supporting the same and direct conductive heating of IC wafers within a reactor are described. The substrate is held in direct contact with the heating source positioned within the reactor. The heat source is a thermal delivery module made of material such as solid silicon carbide, or high temperature material containing resistive heating elements. The heat is uniformly transferred to the walls of the module by a molten metal having a low melting point and high boiling point such as essentially indium or bismuth or a eutectic of indium and bismuth.

Abstract: An oven includes two tungsten-halogen lamp units strategically positioned, so that infra-red radiation generated by the units is emitted into the oven cavity to brown or grill food placed in the cavity. The cavity also includes, in one embodiment, an infra-red-reflective support for reflecting infra-red radiation emitted from the lamp units onto the underside of the food. In another embodiment, the support includes a heat transfer medium for absorbing infra-red radiation from the lamp units to produce heat and convey the heat to the underside of the food for browning. The oven may include a source of microwave energy and the support may have a microwave absorbent coating, which produces heat for browning the underside of the food.

Abstract: A domestic electric kiln which also can be used as an ordinary electric radiator, comprised of: a heat resistant frame body with electric coils equipped around in its inner wall; a cover with an opening in its center; a safety lock on the other side of the cover; a water pipe for generating steam; a supporting plate which also facilitates the spreading of the steam throughout the inner chamber; a shell with double walls which serves an an air-cooling mechanism and a temperature regulator. The device is characterized by continuous flow of both steam and hot air in the kiln chamber, thus, enabling one to make high quality products of chinaware or pottery by oneself at home.

Abstract: A fluidized bed heater for uniformly raising the surface temperature of semiconductor wafers. The heater includes a mantle having at least one planar surface for supporting wafers, a bed of particles adjacent the mantle which is fluidized by passing a gas through the particle bed, and a bed heater which heats the bed particles to a uniform temperature so that wafers supported on the planar surface are heated to a uniform temperature. A reactor is also described which contains a reactor chamber for processing semiconductor wafers and a fluidized bed heater for uniformly heating semiconductor wafers in the reactor chamber.

Abstract: In an electrical oven at least one corona generation electrode is provided to enhance heat and mass transfer. Food being cooked in the oven provides a second electrode which is normally supported on insulating support structure and provided with high potential through the use of a probe inserted into the food. A high voltage potential supply and constant current high voltage control are connected between the two electrodes. The corona generating electrode has a plurality of corona discharge generators with pointed or small diameter free ends fixed at their opposite ends to a common conductive base. The corona discharge generators are flexible and have current conducting capability and are connected to the conductive base so as to yield under pressure but to return to operative position upon imposition of corona producing potential. The corona discharge generators are preferably metallic foil, insulator sheet covered with foil or conductive fibers.

Abstract: An electric oven including a broiler having a concentrator or reflector for providing more effective and efficient broiling. The broiling element is recessed into a downward facing trough of the aluminized steel concentrator. The broiling element has a plurality of parallel segments interconnected by curved end segments, and the shape of the trough is conforming. In operation, energy that would otherwise radiate to the cavity ceiling and side walls impinges the trough. A portion of the impinging energy is reflected downwards towards the food and another portion is absorbed by the concentrator causing it to heat and thereby become a source of thermal energy for the food.

Abstract: There is disclosed a multiple module furnace and system for aerospace application useful for conducting high temperature experiments and treatments of materials, particularly for alloying of metals. The furnace comprises a frame having a plurality of receptacles to receive a like plurality of furnace modules. Each furnace module has thermal insulation and thermal isolating means, an electrical resistance heater and a sample cavity which receives a plurality of sample containing crucibles. Each module is also provided with thermocouples at various locations to monitor and control the treatment.

Abstract: A cooking oven has an enhanced heating structure for decreasing the cooking time relative to conventional ovens. The enhanced heating structure located on the bottom of the oven has a plurality of spaced apart upward projecting needle electrodes and a heater element located adjacent the needle electrodes. A frame and a flat plate form an enclosure of selected volume for enclosing the needle electrodes and the heater element. The flat plate supports the food for cooking and provides safety and ease of cleaning for the user. An electrical circuit generates a high voltage between the flat plate and the needle electrodes for increasing the rate of heat transfer from the heater element to the flat plate. The temperature of the selected volume enclosed is separately monitored and independently controlled.

Abstract: A portable thermally insulated case has an outer shell formed of a bottom wall and upwardly extending side walls integral with each other with integral rigid polyurethane foam adhering to the inner surface of each of the walls. A cover, which has rigid polyurethane foam on its inner surface, is hinged to the rear upwardly extending wall to close an access opening at the top of the outer shell. Each of the bottom and upwardly extending walls of the outer shell has a separate container in contact with the inner surface of the polyurethane foam and defining a recess therebetween. The cover has a container supported within the rigid polyurethane foam and substantially closing an access opening at the upper ends of the separate containers adjacent the upwardly extending walls so that the containers substantially surround any object within the recess. Each of the containers has a phase change material therein to supply heat to any object within the recess.

Abstract: An electrode shield device for use in conjunction with a needle electrode preferably embodied in an oven. The shield device includes a perforated plate and mechanical means supporting the plate for causing relative movement between the plate and the needle electrode. In operation, the mechanical means locating the plate in a spaced relationship to cover the needle electrode for preventing physical contact with the needles when the electrode is electrically inactive and the mechanical means locating the plate in an engaging relationship to expose the needles for permitting the needles to establish current contact with, for example, high potential food.

Abstract: A mechanical electrode is disclosed for use in an electrical circuit in a cooking device, such as, an oven. The mechanical electrode includes a plurality of electrically conductive needle elements supported on a flat base plate. Each needle has a sharply pointed tip for establishing current contact through an electrical field with a food supplied with a voltage normally sufficient to generate corona current from the tip to an aligned surface of the food for enhancing heat and mass transfer. A current-limiting resistive material electrically connects each one of the needle elements to the base plate which, in turn, is electrically coupled to a voltage supply for regulating the voltage supplied to the food to complete the electrical circuit.

Abstract: An apparatus in a cooking device, e.g., an oven, is disclosed for enhancing heat and mass transfer during the food cooking process. The apparatus applying differently controlled corona currents to food surfaces in order to reduce cooking times relative to cooking times of conventional ovens. Two low potential electrodes, one fixed and the other movable, are provided in the oven and food, located intermediate the electrodes, is maintained at a high potential. A pair of electrically conductive fields for supporting corona currents at predetermined different corona current densities are defined between each electrode and its nearest food surface. Electrical circuitry is provided for maintaining a constant corona current flow in each one of the two electrical fields and each electrical field is controlled to support corona current flow at a different optimum density found to maximize heat and mass transfer.

Abstract: A sterilizer for use in sterilizing articles removably received therein, includes first thermal insulating means with a receiving cavity formed therein; cover means including a second thermal insulating means, the cover means being movable with respect to the first means for selectively covering said cavity; heating means received within the cavity and defining recess means for removably receiving therein an article to be sterilized, the heating means having a preselected volume for relatively slowly dissipating heat; and power control means for selectively applying electrical power to the heating means for heating the heating means, and for automatically cutting off the power to the heating means in response to a first predetermined temperature being reached by the heating means, the combination of the heating means and the first and second insulation means resulting in a relatively slow rate of heat loss from the heating means for enabling the temperature of the heating means not to fall below a second pred

Abstract: A pyrolytically cleaned domestic cooking oven including a catalyst for combustion of the smoke evolved during cleaning, and a temperature sensor placed inside the catalyst and arranged to regulate the heating control of the oven during pyrolytic cleaning.

Abstract: A gas-controlled heat-pipe thermostat of high precision comprising a closed pipe interiorly covered with a capillary structure; a gas pressure regulation system containing control gas in communication with the interior of the pipe and a working fluid. The pipe defines first and second condensation zones and an intermediate evaporation zone. The working fluid within the pipe upon reaching the evaporation zone is vaporizable and dividable into two portions, each portion flowable to one of the first and second condensation zones after which it returns to the evaporation zone by way of the capillary structure for recycling. The control gas of the gas pressure regulation system forms a buffer zone. The positioning of the evaporation zone in relation to the second condensation zone resulting in the evaporation condensation cycle through the first of the condensation zones is separated from the control gas by the evaporation condensation cycle through the second condensation zone.

Abstract: An electrostatic oven or cooking apparatus having a heating structure defining a cavity and conventional thermostatically controlled heating element into which articles are placed is provided with an arrangement to generate an electrical field in a direction substantially perpendicular to the plane of the cooking articles thereby improving the overall efficiency of the cooking process. The improved efficiency of the cooking process results in a reduction in the cooking time relative to conventional ovens. The electrical field generating apparatus in one arrangement includes an electrical field grid element maintained at a reference potential and apparatus for supporting the cooking articles upon being positioned within the heating structure cavity and maintaining the cooking articles at a DC potential with respect to the reference potential. The electrical field grid element and the cooking article support apparatus are spaced apart and adjustable relative to each other.

Abstract: A baking oven having a baking chamber preferably divided into a plurality of baking compartments disposed in a vertical stack separated from one another by a deck and enclosed by a cabinet having an access door. Each such deck comprises top and bottom plates with a space therebetween and a heating element therein spaced from said plates. The deck is provided with a narrow vent to said space across its width adjacent the access door. A sensing bulb or other temperature sensing means of a thermostat is located in the said space with the sensing tip of the sensing means being substantially at said vent. The top surface of the bottom plate is selectively blackened and the heating element is located to provide progressively less heating toward the back of the baking compartments. The top side of the baking chamber is defined by a like deck and the bottom side of the baking chamber is defined by a similar deck which does not have a blackened lower plate.

Abstract: An isothermal heating device comprises an annular tubular body providing a heating chamber for objects. Between the inner wall and the outer wall of this tubular body there is provided a plurality of separate ducts which are situated in a ring-shape about the heating chamber and which extend parallel to the tubular body axis. These ducts contain an evaporable heat transport medium and are in communication with each other preferably at one end of the tubular body. Such interconnection is in turn connected with a gas buffer reservoir containing an inert control gas.

Abstract: A heating device comprising a plurality of heating chambers, each chamber being bounded by the heat-transmission wall of a reservoir in which a heat transport medium is present which completes an evaporation/condensation cycle. The reservoirs are connected, via a common reservoir which also contains heat transport medium, to the same common heat source.

Abstract: A heating device, comprising a tubular body whose inner wall bounds a heating chamber for objects. Between the inner wall and the outer wall of this body a plurality of ducts is provided which are situated in a ring-shape about the heating chamber and which extend parallel to the tube axis. These ducts are separated from each other by rigid partitions. Each duct contains evaporable heat transport medium.

Abstract: A heating device comprising a plurality of heating chambers, each chamber being bounded by the heat-transmission wall of a reservoir in which a heat-transmission wall of a reservoir in which a heat transport medium is present which completes an evaporation/condensation cycle. The reservoirs are connected, via a common reservoir which also contains heat transport medium, to the same common heat source.