Abstract: A pizza oven having a baking chamber, having a loading port, and having a dispensing port; a conveyor extending longitudinally through the baking chamber from the loading port to the dispensing port; an air plenum having an air intake port and a plurality of air output ports; an air blower connected to the air plenum for moving heated air from the air intake port to the air output ports; and having upper and lower pluralities of ducts respectively overlying and underlying the conveyor, each duct having a proximal end attached to the plenum and a distal end, each duct further having proximal and distal air discharge ports respectively positioned proximally and distally from a vertical plane extending longitudinally along and substantially centrally through the conveyor, each duct's proximal air discharge port being larger than the duct's distal air discharge port.

Abstract: An electric oven includes a cabinet within which is arranged an oven cavity. Arranged below a bottom portion of the oven cavity is a combination convection/radiant bake cooking system adapted to derive heat energy from a single heat source. The oven preferably includes a central opening in the bottom portion within which is arranged a glass panel. Arranged about a periphery of the central opening are a plurality of vented openings adapted to introduce a convective airflow into the oven cavity. The glass panel provides both a conductive heat surface transmitting radiant heat energy into the oven cavity and a viewing surface allowing a consumer to view the operation of the heat source.

Abstract: A cooling system for microwave and/or convection ovens that allows air to ventilate into the interior of the oven to cool food. Adaptations allow the air to traverse across the interior of the oven along different paths, and a refrigeration system can assist in providing cooler air than ambient room temperature.

Abstract: The present invention relates to a chamber and a method for continuous thermal processing of products being conveyed through the chamber. The thermal processing could be quick-freezing of fish or similar food items. The invention relates more specifically to a device and a method for processing the food items by means of thermal convection directly from a conveyor belt combined with thermal convection from an additional thermal source such as from the surrounding air. The combination of thermal induction provides a good performance e.g. for freezing products fast. The invention further relates to a conveyer belt for form stabilising the food items during the thermal process.

Abstract: A method and apparatus for heating glass, in which glass (4) is heated upon rollers (3) in a tempering furnace (1) from above and below of the glass (4). At least the upper surface of the glass (4) is heated with hot air jets directed substantially perpendicularly relative to the surface of the glass (4). The air jets have been provided by sucking air mainly from the inside of the furnace and by pressurizing the air taken from the inside of the tempering furnace (1) to an overpressure of over 0.1 bar relative to the pressure in the tempering furnace (1).

Abstract: An inner box for a cooker including a front plate 13 having an opening portion 11 and an inner box main body 23 bonded to a peripheral edge of the opening portion 11 for cooking by irradiating a high frequency wave into the inner box main body 23, wherein at least either one of bonding portions 28 of the front plate 13 and the inner box main body 23 is formed with a first fold-to-bend portion 25 constituted by folding to bend an end portion thereof to invert to be brought into close contact there with and a second fold-to-bend portion 27 constituted by inverting a portion on a side of the end portion of the first fold-to-bend portion 25 with a predetermined clearance there between, other of the bonding portions 28 of the front plate 13 and the inner box main body 23 is formed with a flange portion 33 inserted into the clearance between the first fold-to-bend portion 25 and the second fold-to-bend portion 27 and the bonding portions of the front plate 13 and the inner box main body 23 are constituted by a stru

Abstract: A cooking appliance employing rapid cook technology includes a controller which automatically converts conventional cooking temperatures input by a user to rapid cooking temperatures. In accordance with the most preferred form of the invention, after a user enters a standard radiant cooking temperature into a control panel, an electronic controller subtracts a certain amount, preferably 25° F. (approximately 14° C.), off of the standard temperature. This reduced temperature is then shown in a display provided in the control panel. The controller will use this temperature as the actual cook temperature for the cycle. However, in order to assure food quality, this method is only employed in relatively short convection cooking cycles, such as a convection bake mode.

Abstract: A cooking device includes a cooking chamber having at least one vapor opening through which the vapor from the cooking chamber, when in operation, conveyed by a conveyor, and at least one opening that can absorb external air, particularly with the aid of the conveyor. The invention also relates to a device that can be used to adjust the amount of external air and a vapor stream from the cooking chamber according to the external air.

Abstract: A heating cooker produces hot steam by boiling water in a cooking cavity thereof, and cooks food by use of the hot steam to prepare steamed food. The heating cooker has a cabinet to define a cooking cavity therein. A steaming vessel to contain food and water therein, is laid on a bottom wall of the cooking cavity. A heater is provided at the bottom wall of the cooking cavity to heat the bottom wall of the cooking cavity on which the steaming vessel is laid. Thus, the heater heats the water contained in the steaming vessel, so that the water is boiled to produce the hot steam.

Abstract: A multirack speedcook oven includes a cooking cavity, a plurality of racks within the cooking cavity, an RF generation module operationally coupled to the cooking cavity and configured to deliver microwave energy into the cooking cavity, at least one heat source positioned within the cavity and configured to supply heat energy to the cooking cavity, and a control configured to accept data regarding said plurality of racks, the control operationally coupled to the RF generation module, and the at least one heat source for selective control thereof based on the accepted data.

Abstract: The invention concerns an oven wherein a globally parallelepiped muffle chamber (1) contains a centrifugal convection turbine (9) driven by a motor (10) and arranged adjacent to the centre of the rear peripheral wall (7). Annular electrical resistors (12, 13) are placed at the periphery of the turbine, the assembly being surrounded by a mechanical protection grid (22). The convection turbine (9) and the heating means (12, 13) are placed in the muffle chamber (1) communicating directly with the cooking volume (81), without separating wall countering the air flow. The oven is thus provided both with self-cleaning effect and a better cooking heat distribution in the oven.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means and a vent assembly. Hot air is circulated by the blower motor assembly into the oven cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the rapid cooking of food products.

Abstract: A combined rotisserie and convection oven includes a cooking chamber having a first end and a second end. A fan is in fluid communication with the cooking chamber for creating an airflow in the cooking chamber, and a removable spit is rotatably suspended between the first and second ends of the cooking chamber. A heating element for providing the cooking temperature is provided in the cooking chamber, and is movable to a plurality of positions within the cooking chamber.

Abstract: A method of manufacturing composite cookware or bakeware comprising the steps of (a) providing a bonded multi-layer composite sheet of material having at least one layer of an aluminum or aluminum alloy material; (b) forming a cookware vessel of a desired configuration having the aluminum or aluminum alloy layer exposed at least at an edge portion of the formed cookware vessel; and (c) treating at least the exposed edge of aluminum or aluminum alloy by a micro arc oxidation process to form an Al2O3 coating on at least the exposed edge of aluminum or aluminum alloy whereby chemical corrosion/erosion of the exposed edge by caustic cleaning agents is prevented.

Abstract: A cooking appliance includes a gas burner element, at least one electric heating element and a convection airflow system having a convection fan about which is disposed the at least one electric heating element. A control unit selectively activates the gas burner, the electric heating element and the convection fan to establish a desired temperature within the oven cavity. Once established, the control unit then cycles operation of the gas burner and electric heating element to maintain the desired temperature. With this arrangement, in a start-up period during which products of combustion are highest, operation of the electric heating element aides in the combustion process to reduce emissions from the appliance, as well as causing a reduction in overall cook time.

Abstract: A cooking appliance employing rapid cook technology includes a controller which automatically converts conventional cooking temperatures input by a user to rapid cooking temperatures. In accordance with the most preferred form of the invention, after a user enters a standard radiant cooking temperature into a control panel, an electronic controller subtracts a certain amount, preferably 25° F. (approximately 14° C.), off of the standard temperature. This reduced temperature is then shown in a display provided in the control panel. The controller will use this temperature as the actual cook temperature for the cycle. However, in order to assure food quality, this method is only employed in relatively short convection cooking cycles, such as a convection bake mode.

Abstract: A cooking appliance incorporates a convection system including a blower or fan having an associated heating element used for thawing food items in an oven cavity. The convection fan and its associated heating element are specifically controlled to regulate the air flow and temperature within the oven cavity in a manner which significantly reduces thaw time over ambient conditions, while not negatively effecting food quality. In accordance with the most preferred form of the invention, the convection fan is constantly operated at a high RPM and the convection heating element is operated in the order of 80° F.-100° F. (approximately 26-38° C.) in order to establish and maintain an oven cavity temperature of about 80° F. (approximately 26° C.) for food thawing purposes.

Abstract: A cooking appliance includes an oven cavity, an electric heating element and a rapid cook heating system both of which being operable on either one of first and second supply voltages, and a controller including a memory module having stored therein first and second control algorithms. The controller will operate the cooking appliance based on one of the first or second control algorithm depending upon whether the cooking appliance is connected to the first or second supply voltages respectively. Preferably, the appliance includes a sensor for signaling the controller as to the presence of either the first or second supply voltage. In the alternative, the appliance can be manually set for use with a particular voltage supply.

Abstract: A heating cooker which evenly heats or cooks food, and is easily cleaned, includes a cabinet to define a cooking cavity therein. The cooking cavity is open at a front thereof. A fan chamber is defined by recessing a rear wall of the cooking cavity at a predetermined area to a predetermined depth. An air circulation fan and a heater are installed in the fan chamber. The air circulation fan circulates air of the cooking cavity. The heater heats the air in the fan chamber. A chamber cover is mounted to the rear wall of the cooking cavity to cover an open front of the fan chamber. The chamber cover has a plurality of air suction ports at a central area thereof, with a plurality of air distribution ports provided along an edge of the chamber cover to guide the air from the fan chamber to the edge of the chamber cover so as to discharge the air to the cooking cavity.

Abstract: A cooking appliance includes a control user interface defined by a control panel arranged with a set of dedicated keys for each of various primary cooking modes. The control panel includes a display having various information display zones and various buttons which are provided on each side of and aligned with the information display zones. The buttons are used to select options and settings presented in the display. A controller, based on a hierarchical type organization, is employed to select a choice of cooking modes visually presented to a user in the display. The controller then navigates the user through a series of sub-menus to establish settings and options associated with each particular cooking mode.

Abstract: A cooking appliance employing rapid cook technology includes an electronic oven control system employing an alpha-numeric data entry and display arrangement. The cooking appliance includes a display which incorporates a series of vertically spaced information display zones, with each of the zones being capable of displaying both alpha and numeric data to a user of the appliance. Text and numeric data can be entered by the user through a ten-digit keypad provided on a control panel of the appliance. Each labeled numeric key (0-9) can be used to input a corresponding numeric data symbol, as well as additional text information. This arrangement advantageously makes purchasing and operating a sophisticated cooking appliance more appealing and less intimidating to a consumer.

Abstract: A dough proofing cabinet includes a chamber having a chamber panel with a plurality of openings distributed thereon. A heating element may be located to the backside of the chamber panel, or elsewhere outside of the chamber. Operation of a blower causes air flow through the chamber panel openings, past the heating element and back to the chamber along at least one air flow path. In one example both upper and lower air flow paths are provided. An intermediate panel with one or more openings may be provided adjacent the chamber panel to create an area that receives air passing through the wall openings.

Abstract: An apparatus and method for heating semiconductor devices (DUTs) having a variety of package shapes. The apparatus has a plurality of trays on which DUTs are mounted. A heating chamber with a plurality of stages, house the tray. A tray moving mechanism moves the trays so as to be disposed within the heating chamber and outside of the heating chamber. The method has the steps of supplying the DUTs on a tray, heating the DUTs supplied on each tray, and relocating and measuring the DUTs.

Abstract: An electric oven includes a housing having a door at a front, a chamber in an interior and a motor at a bottom; rotating devices installed in the housing and each consisting of an upper frame, a lower frame, roller seat assemblies, a gear wheel, a driven shaft and a driven gear; and, net racks capable of being rested on the gear wheels. In using, the motor is actuated to turn the driven shafts and gears to synchronously rotate the gear wheels to make the net racks rotated accordingly for roasting food articles evenly. The rotating devices designed to be located in multiple layers can be placed with various food articles, thus enabling one single electric oven to roast the various food articles at the same time. A pan can be rested on the rotating device that is positioned at a top layer for frying, roasting, boiling and deep-frying.

Abstract: A method and apparatus are described for determining the doneness of food during a cooking process. Ultrasonic signal are passed through the food during cooking. The change in transmission characteristics of the ultrasonic signal during the cooking process is measured to determine the point at which the food has been cooked to the proper level. In one aspect, a heated fluid cooks the food, and the transmission characteristics along a fluid-only ultrasonic path provides a reference for comparison with the transmission characteristics for a food-fluid ultrasonic path.

Abstract: A surgical warming system includes at least one and generally two or more compartments, whereby each compartment is separately heatable and controllable over its own range of temperatures. The compartments may be implemented as separate warmer units in stacked relation. Alternatively, the compartments may be constructed into a single cabinet structure. The heat within each compartment is provided by forcing air through a heating chamber and into the compartment whereby the forced air is recycled and mixed with make-up air. Each individually controllable compartment enables an operator to simultaneously maintain the individual compartments of the same warming system at different desired temperatures. In addition, the warming system further includes for each compartment a display and a tray or drawer with individual receptacles and corresponding monitoring assemblies in order to indicate the temperature and residence time of each item heated within that compartment.

Abstract: The machine is operable for continuously extracting moisture or dehydrating food. A plurality of food tray are insertable into a main chamber having an air diffuser mounted on one side and an air collector on the opposite side. Air is drawn through the chamber by a blower. Heat is applied to the food by heater element incorporated at the underside of the food trays. Dampers are located at the air inlet and air exhaust ducts, which may be monitored and adjusted by temperature and moisture sensors for maintaining a selected temperature and moisture condition to extract the moisture content of the food to a desirable condition. The processed food may be retrieved from the machine while a new tray of food is being placed into the chamber.

Abstract: A solder flow oven comprises a reflow zone for heating a workpiece using heated air to a temperature effective to reflow solder. The reflow zone comprises a nozzle having divergent vanes that direct shear layers into neighboring zones to extend the distance over which the workpiece is heated to effective solder reflow temperature.

Abstract: A self-cleaning oven includes an oven cavity, a gas sensor in flow communication with the oven cavity, and a controller configured to select one of a plurality of self-clean cycle times based upon a peak value of sampled signals of the gas sensor.

Abstract: A cover for a rack to control the temperature of the contents of the rack is provided. The cover comprises a frame having a heater, a soft hood with a top and a bottom, the hood extending downward from the frame, and a duct fluidly connecting the heater to the bottom of the hood whereby the duct introduces heated air into the bottom of the hood. Also included is a method of controlling the temperature of a reaction using the cover of the present invention.

Abstract: An oven comprises:

Abstract: A baking apparatus for the baking of food mixtures or the like in an oven using steam and electric energy. The apparatus includes a steaming element and an electric heating element which are attached to a Timing unit and fan which distributes heat within the oven.

Abstract: A cooking appliance employing rapid cook technology includes a controller which calculates rapid cook times from conventional cooking times input by a user. That is, for relatively long convection cooking cycles, such as a convection roasting mode, after a user enters a standard radiant cooking time into a control panel, an electronic controller subtracts a certain percentage, preferably 25%, off of the standard time to establish a rapid cook time. In one preferred embodiment, the rapid cook time is presented in a display and used as the actual cook time for the cooking operation. In another preferred embodiment, the standard cooking time is established for the cooking operation, but the user is signaled to check the food when the rapid cook time expires.

Abstract: A heated proofing cabinet with improved air flow and minimal air leakage comprises an enclosure having an interior space and an access door. A blower is positioned to supply forced air into the interior space of the enclosure and at least one heater is positioned to heat the air. A venturi air flow chamber has an entrance end connected to receive forced air from the blower and an exit end connected to deliver air to the interior space of the enclosure. A first air duct receives air from the exit end of the venturi air flow chamber and distributes the air to the interior space of the enclosure, and a second air duct receives air from the interior space of the enclosure and directs the air to the blower. Temperature and humidity levels within the interior space of the enclosure are controlled.

Abstract: A cooking appliance includes an oven cavity, one or more heat sources for generating hot oven gases within the oven cavity to perform a cooking operation, a controller and a cooling system. The cooling system includes a fan having a drive shaft upon which is mounted a multi-pole magnet. A Hall effect sensor is positioned adjacent to the magnet and provides pulses to the controller. Using the pulses, the controller calculates a speed of the cooling fan. If, during a cooking operation, the controller determines the fan is not operating, the cooking operation is halted. Likewise, if the controller determines the fan is operating at too low a speed, the cooking operation is halted. In either case, a corresponding fault code is generated and stored within the controller.

Abstract: A drying apparatus includes a thermal roll for contacting and heating aluminum web in a continuous sheet form. The thermal roll includes a roll surface, having a static friction coefficient &mgr; defined by contact with the web.

Abstract: A self-cleaning oven includes an oven cavity, a gas sensor in flow communication with the oven cavity, and a controller configured to select one of a plurality of self-clean cycle times based upon a peak value of sampled signals of the gas sensor.

Abstract: A smoke guiding apparatus of a wall-mounted microwave oven. A driving circuit of the smoke guiding apparatus includes limit switches which are turned on or off according to a moving position of a guide plate of the smoke guiding apparatus, a relay coil which is supplied with power in response to an exhaust motor of the microwave oven being operated, and a plurality of relay switches which are turned on or off by the supply of power to the relay coil. The driving circuit is implemented without using a conventional microcomputer. Accordingly, the entire manufacturing cost of the microwave oven is reduced. The instant smoke guiding apparatus can be applied to mechanical microwave ovens which are not provided with microcomputers. Furthermore, the driving circuit can drive a smoke guiding apparatus having an AC feed motor, as well as a DC feed motor, thus enabling the AC feed motor to be applied to the smoke guiding apparatus.

Abstract: The present invention relates to an electric oven with an improved structure for uniform transmission of heat from a heater to food in a cooking cavity. The electric oven includes an outer case, an inner case, a heater cover, at least one heater, a fan housing, and a fan. The outer case has a door mounted in a front part thereof, the inner case in the outer case, and the inner case has a plurality of holes in an upper part thereof. The heater cover in the upper part of the inner case over the holes, and the heater is under the heater cover. The fan housing is attached to an inside wall of the inner case, and has a plurality of apertures. The fan is between the fan housing and an inside wall of the inner case, for drawing air from the cooking cavity and blowing a portion, or all of the air toward the heater.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means and a vent assembly. Hot air is circulated by the blower motor assembly into the oven cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the rapid cooking of food products.

Abstract: A convection heating system includes a hot zone enclosure defining a hot zone and a plurality of gas injection nozzles for injecting a cooling gas into the heat treatment zone of furnace. Each gas injection nozzle may include a flap disposed and pivotally supported therein for substantially preventing the escape of heat from the hot zone during a heating cycle, but for permitting the injection of the cooling gas into the furnace hot zone during a cooling cycle. A gas exit port may be provided and may include a flap pivotally mounted therein for impeding the unforced outward flow of a gas from the heat treatment zone during a heating cycle.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means and a vent assembly. Hot air is circulated by the blower motor assembly into the oven cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the rapid cooking of food products.

Abstract: A rack oven having an oven interior, an access door, a baking chamber, a passive steam generator, and a heat exchanger. The heat exchanger includes a chamber containing burners, an undivided exhaust collection plenum positioned above the burner chamber, and a plurality of straight heat exchange tubes extending upwardly between and communicating with the burner chamber and the collection plenum. A blower circulates air within the oven interior among the heat exchange tubes, the steam generator and the baking chamber, and the steam generator produces steam using the circulating air heated by the heat exchange tubes.

Abstract: A counter-top electric oven includes a head having an electric heating unit. The heating unit includes a heating lamp and a grill underlying the heating lamp. A motor powers two fans for circulating air around the motor, and through the heating unit. An oven body removably receives at least a portion of the electric heating unit, and is supported by a dish. The head, oven body and dish form an interior cavity for cooking food. An expansion ring may be disposed between the oven body in the dish to enlarge the cooking enclosure area. A base supports the dish on the flat surface, such as a counter-top. A holder is slidably connected to the base so as to be extended away from the base for supporting the head and oven body when these are moved to an open position.

Abstract: The invention concerns a device comprising, in an insulating chamber, an internal space for receiving a tray divided into a rear compartment for rethermalization and a front compartment for preserving cold, which communicate with each other through an intermediate passage, and which are accessible through a front passage. A front closing flap and an intermediate closing flap are rigidly coupled to each other via longitudinal lateral arms, and are displaced by tilting between a closed position to close the front passage and the intermediate passage respectively and an open position for passing a meal tray from the front to the rear. The closing flaps contribute to the thermal insulation, and enable efficient rethermalizatlon to obtain core-heated food items in the rear compartment and food items preserved cold in the front compartment.

Abstract: A convection oven includes an open coil heater element around a radial fan which expels air radially outward and through the coils of the heating element. A controller permits air temperature regulation and self-protection of the coil against over-temperature conditions, for example as a result of failure of the coil or failure of the motor that drives the fan.

Abstract: An oven includes an oven cavity, at least one heat source disposed in the cavity; and only one reversible fan disposed in the cavity, the fan is configured to change an airflow pattern in the cavity by reversing a direction of rotation.

Abstract: An accelerated cooking feature for use in an appliance having an oven cavity includes a forced air convection system having an electronic control unit, a variable speed, bi-directional fan motor, and a directionally vented cover plate. The appliance operates in at least three modes, constituted by a convection mode, a radiant bake mode and a self-clean mode. In the convection mode, the controller operates the fan motor in a first direction at a speed dependent upon a selected cooking process, with various air streams being directed into distinct regions of the oven cavity. During the radiant bake mode, the controller operates the fan motor in a reverse direction to establish a uniform cooking environment. In the self-clean mode, high speed air currents are directed into the oven cavity and, in combination with a top broil element, perform a pyrolytic cleaning process.

Abstract: A self-cleaning sequence for a convection cooking appliance employs high velocity air to heat an oven cavity and components/ducting of an air circulation passage to self-cleaning (pyrolitic) temperatures. In accordance with the invention, the self-cleaning sequence includes four stages: a vent catalyst pre-heating stage; a low molecular weight hydrocarbon burn-off stage; a high temperature cleaning stage; and a cool down stage.

Abstract: A cooking appliance includes an oven cavity and a forced air convection system having a convection fan, a heating element and a ventilation system including a duct. The duct includes a first compartment adapted to receive an oven air flow, a second compartment adapted to receive an exhaust air flow, and an air inlet opening into each of the first and second compartments, wherein an incoming air flow is introduced into each of the first and second compartments through operation of a fan assembly. According to one aspect of the invention, the incoming air flow combines with the oven air flow prior to passing over a convective heat element. As such, the combined air flow is heated combusting food byproducts contained therein. In accordance with another aspect of the present invention, the incoming air flow is combined with the exhaust air flow, lowering the temperature of the exhaust prior to release to the surroundings.