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

Abstract: A convection heating apparatus capable of providing effective, high speed cooking without the assistance of microwave energy. The oven apparatus includes an exterior cabinet, a door, and a cooking chamber having interior side walls, a back wall, and a lower jet plate. The oven further includes a blower for circulating gas through the lower jet plate into the cooking chamber. In addition, the oven includes a product support disposed within the cooking chamber above said lower jet plate. The product support is disposed on a rail that is positioned to hold the lower jet plate in place when air is circulated therethrough. Optionally, the oven further includes an upper jet plate disposed within the cooking chamber above the product support. Temperature controlled gas is circulated through the upper jet plate toward the product support and any food product disposed on the product support.

Abstract: A heating cooker has a side wall of a heating chamber (20) formed with an outlet (22) for discharging a heating fluid and an engagement portion (3a). A tray (4) has an edge portion (4a), a side wall portion (4b) having a thorough hole (4f), a flat surface portion (4c), an inner wall portion (4d), and a bottom portion (4e). When the tray is engaged with the engagement portion with its front surface side facing up, the through hole faces the outlet. A part of the discharged heating fluid is fed to the rear surface side of the tray through the through hole, and the remaining fluid is fed to the front surface side. When the tray is engaged with the engagement portion with its rear surface side facing up, an opening in a groove portion (4i) defined between the side wall portion and the inner wall portion faces upward.

Abstract: A heat-cooking apparatus includes blowing means (100) that blows cooling air to an opening (20a) of a heating chamber (20) when a door (11) is opened after steam is supplied to the heating chamber (20) for preparatory operation before heat-cooking or for heat-cooking itself. More specifically, after steam is supplied to the heating chamber (20), when the door (11) is opened, the blowing means (100) drives a conventionally existing cooling fan (101) to suck in cooling air from outside the apparatus, and deflects the cooling air toward the opening (20a) of the heating chamber (20) with a decoration box (102) so that the cooling air is blown to the opening (20a) so as to pass sideways substantially across it. Thus, the cooling air mixes with high-temperature steam that tends to overflow frontward as soon as the door (11) is opened, and thereby lowers the temperature of the steam. This surely prevents the user from being hurt, as by being burnt, with the overflowing steam.

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: A baffle that can be used in an oven includes, according to one embodiment, a fan, a catalyst, a heater between the fan and the catalyst, and/or a support structure. The support structure supports the fan, the catalyst, and/or the heater. The fan is arranged to circulate air over the heater and/or the catalyst. The support structure includes, for example, a wing, which, if used, is arranged to deflect circulating air.

Abstract: A speed cooking oven with sloped oven floor and reversing gas flow is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means, and a sloped oven floor that directs air flow from the oven side walls to oven center thereby producing a highly turbulent reversed air flow.

Abstract: A bleed gas clean-up system for a re-circulating oven.

Abstract: A steaming device (50) for a baker's oven including a steam generation chamber (55), located adjacent at least one heating element (25, 26) in an oven compartment of the baker's oven, the steam generation chamber (55) being closed at one end and having at least one steam outlet at or adjacent the other end; at least one heat sink member (57) in the steam generation chamber (55) to provide a heat source to convert steaming water introduced into the steam generation chamber 55) into steam; and a steaming water pipe (40) having at least one nozzle (41) operable to direct water into the steam generation chamber (55), the steaming water being convertible into steam within the steam generation chamber (55) and releasable to the oven compartment through the at least one steam outlet.

Abstract: A dough proofing cabinet includes a chamber having one or more air ducts with a plurality of air duct openings distributed both vertically and horizontally thereon, and an outlet opening in an upper part of the chamber. Operation of a blower causes air flow from the chamber, through the outlet opening, past the heating element to the air duct or ducts and out through the air duct openings. In one example, the chamber includes air ducts extending downward on opposite side of the chamber.

Abstract: In an embodiment, a wall oven has a cooking cavity surrounded by a baffled cavity. The wall oven has a door for restricting access to the cooking cavity. A control cavity has a front surface maintaining controls for operation of the wall oven. An exhaust fan is in flow communication with the control cavity and the baffled cavity for directing air from the control cavity and the baffled cavity into an exhaust cavity. An air divider separates the control cavity from the exhaust cavity. A method for cooling a control panel of a wall oven is also disclosed.

Abstract: The invention relates to an improved apparatus (1) for drying food-stuffs, comprising at least a centrifugation basket (5) for drying said product by its rotation, the lateral surface of said basket (5) being holed; a pin (13) rotating coupled with said at least a centrifugation basket (5); and a motor (12), mechanically coupled with said rotation pin (13); said apparatus (1) being characterised in that said motor (12) is a synchronous three-phase electric motor (12) and in that it comprises means (16) for controlling rotation of said motor (12) for adjusting the torque output by said motor (12) with respect to its rotation speed.

Abstract: A cooling apparatus is provided for cooling a cabinet of a cooking appliance that includes an oven within exterior side panels. The cooling apparatus includes a side rail and a bottom panel coupled to the side rail. The bottom panel includes a slot therein. A cover is disposed over the bottom panel to form a channel. The slot opens into the channel. The cover is configured to direct cooling air from the slot into a space between the oven and the side panels.

Abstract: A rack for an appliance comprises a support platform including a support frame and a plurality of elongated support wires attached to the support frame to form a support surface extending generally along a plane. An upwardly projecting portion is adapted to engage structure of an appliance to inhibit the rack from being removed therefrom. In one example, at least one leg section is attached to the support platform and extends a distance along a longitudinal axis of the support platform that is less than half of the total length of the support platform. In addition or alternatively, the support frame includes a rear member having a portion that is bent inwardly in a direction towards the front member so as to be spaced a distance from a rear wall of an appliance. In addition or alternatively, an arrangement for supporting items in an appliance includes the rack.

Abstract: A thermally sprayed gas heater comprises a gas flow apparatus that propels a gas through a housing; and a thermally sprayed heater bonded to a surface of the apparatus, the heater positioned to heat the gas flow in the housing. In other aspects, a heater system for a turbulent flow gas duct comprises a duct having a gas flow channel, the channel having a shaped surface providing turbulent gas flow in the channel, and a thermally sprayed heater positioned to heat the gas flow in the channel.

Abstract: A high-speed griddle for cooking food products has a griddle platen having a cook surface for receiving food products thereon, and heating means are provided for heating the platen. A clamshell cover is configured for sealing contact with the cook surface of the platen, the cook surface and cover cooperating to enclose a cook volume. An electromagnetic energy source is configured for emitting energy into the cook volume, the energy source emitting energy of a frequency selected to cause internal heating of food products within the cook volume. In addition, a convection air system is configured to provide a flow of heated air into the cook volume. The heated platen, electromagnetic energy source, and convection air system cooperate to rapidly cook food products within the cook volume.

Abstract: An oven apparatus for solidifying a coating on a housing includes a supporting module, a curing module, and a transporting module. The supporting module includes a frame and of periphery boards around the frame, the frame includes at least two stacked frame sections. The curing module and the heating module are respectively mounted to the frame sections, the transporting module circularly transports the housing and passes though the heating module and heating module.

Abstract: A heat treatment apparatus capable of ensuring a uniform temperature distribution on a substrate and reducing the generation of a sublimate includes a housing, a mounting table being arranged to move up and down within the housing, and a first heater being provided on the mounting table to heat a substrate placed on the mounting table, a second heater is provided on one side of the housing while an exhaust device is provided on the other side of the housing.

Abstract: A garment drying apparatus including upper and lower housings with an expandable and collapsible wall extending therebetween. The apparatus may include at least one support pole and/or bracket to support the upper housing to expand the wall. The upper and lower housings may include openings to slidably receive ends of the at least one support pole and/or bracket. A blower assembly can be located within the lower housing configured to circulate air through one or more vents, wherein when the wall is in an expanded position, the blower assembly circulates air through the one or more vents and into the chamber to dry and press the garment.

Abstract: The present invention relates to an oven comprising: a first chamber and a second chambers, which are separated by separation means conveyor means for guiding products from the inlet through these chambers to the outlet, temperature control means for controlling the temperature and/or humidity in each chamber individually using a fluid, respectively, and a passage in the separation means through which the conveyor means are directed from the first chamber to the second chamber.

Abstract: A cooking apparatus is provided that has an oven cooker and a cook-top cooker. Heat is radiated through a ventilation structure formed by an air inflow duct and an air discharge duct. Additionally, the air inflow duct and the air discharge duct may be stacked one on top of the other, and provided between the oven cooker and the cook-top cooker. Further, the air discharge duct is configured to communicate with an outside, e.g., via a blowing fan unit and an air guide. Further, a cooling capacity can be greatly improved by performing an optimal compulsory cooling according to an operation mode.

Abstract: A clothes dryer is provided. In the dryer, air flowing into a drying container is provided with heat from heat pump. The clothes dryer comprises a cabinet, a drying container rotationally mounted in the cabinet, a motor providing the container with rotational force, a first air path connected to a side of the container, a second air path connected to another side of the container and to the outside of the cabinet, and a first heat exchanging member and a second heat exchanging member in the first air path. A damper may be additionally included in the second air path.

Abstract: A cooking device including a cooking cavity, a fan located in the cooking device, the fan being configured to force air into the cooking cavity, and at least one optical heater to supply optical wave energy to heat the forced air provided by the fan.

Abstract: An oven comprising a controller that operates the oven in a food cooking mode and in energy saving mode in which energy consumption of a heater and one or more fans is reduced. In the food cooking mode the controller maintains heated air flow at a first set temperature. In the energy saving mode the controller maintains the heated air flow at a second set temperature, which is less than the first set temperature, thereby reducing energy consumed by the heater. In the energy mode, controller also operates the fan that circulates the heater air and a cooling fan at reduced speeds, thereby reducing energy consumption of both fans.

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 speed cooking with improved gas flow by-pass mechanism for radiant cooking mode. A speed cooking oven with radiant mode is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means, a vent assembly and a single door gas by-pass system. Hot gas 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. Alternatively, a single movable door may be utilized that operates between an open position wherein gas flow exhausts from the top of the oven or in the closed position wherein gas is diverted through a conduit and back to the blower mechanism.

Abstract: In accordance with the present invention a novel apparatus is disclosed that provides both hot and cold holding for food products in one food holding appliance. In preferred embodiments the improvements include one or more of the following: (1) Positioning a heat transfer module containing a heat transfer plate above the top of one or more food holding pans forming the top surface of each food holding compartment. (2) Providing a heat transfer module to transfer both cold or hot heat energy to the food holding pans in each compartment. (3) Thermally isolating each heat transfer module form an adjacent heat transfer module to provide independent temperature control of hot or cold food holding compartments in one food holding appliance. (4) Removable heat transfer partitions that can used to subdivide each food holding compartment in to sections providing additional heat transfer capability along the sides of each food holding pan and blocking the flow of ambient air between the food holding pans.

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

Abstract: An oven for cooking food, the oven comprising: an enclosure (2) for receiving the food to be heated and for containing a cooking atmosphere, the enclosure (2) comprising two horizontal walls forming respectively a bottom wall (9) and a top wall (10), interconnected by at least two vertical side walls (7, 8), the enclosure (2) being closed by at least one door (5) that is likewise vertical, and communicating with the outside via an exhaust opening (28) for exhausting gas inside the enclosure (2) and at a pressure above atmospheric pressure; and a heater device (11) for heating the cooking atmosphere.

Abstract: New bed or a new cradle model to be used specifically in hospitals, clinics and similar facilities for babies, which presents a specific laminar air flow system, with controlled temperature and moisture, for the patient desired levels, which provides reduction of the contamination on the micro environment where it is placed, allowing its use by patients under critical and delicate condition, with easy access to the patients.

Abstract: A new and useful apparatus and method is provided for producing transformation of a three dimensional object, e.g. a child's craft object, by application of heat to the object. The object is preferably a non edible, transformable product configured to change state and/or appearance when heated.

Abstract: The present disclosure provides a toy electric oven including an insulated housing containing a heating chamber, a door that latches to prevent access to the heating chamber while hot, a cooling system with a fan, a timer, and a window for viewing the heating chamber when the door is closed, the window remaining at a safe temperature for touching while the toy electric oven is operating. The window may be a double-paned structure wherein the vapor space between the windows is vented using the cooling fan.

Abstract: The electric oven for cooking a food product in a very low level of fat substance comprises a cooking chamber, at least one electrical heating resistance housed in the cooking chamber, a vessel mountable inside the cooking chamber and housing at least one rotatable stirring blade that is able to rotate the food product to cover the latter with a film of fat substance, and a drive pin to drive said stirring blade in rotation. The stirring blade is configured so as to displace the food product such that at last a portion of the surface of the latter comes into contact with the fat substance for combined cooking by action of air on the portion of the food above the level of fat substance and by action of fat substance immersion at least on a portion of the food below the level of fat substance.

Abstract: A convection oven having a vapor collection system; water injection system; easily accessible electrical components; and a variable-speed, reversible blower is disclosed. The vapor collection system collects vapor from the cooking chamber during a cooking event, condenses the vapor, and drains the condensed vapor. The water injection system injects water for impact against a blower wheel for dispersion into the air circulating through the cooking chamber. The electrical components are housed within a housing that in a closed position conceals the components and in a closed position exposes the components for easy access. The rotational speed and direction of the variable-speed, reversible blower is controlled during a cooking event according to predetermined speed curves which may include one or more reversal events to achieve more uniform cooking of food. A main controller is programmable via an operator input (e.g., liquid crystal display touch screen) to control operating parameters of 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 method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

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: Present embodiments provide an oven. The oven includes a cavity receiving food; a convection assembly provided in plurality, each convection assembly including a heater that heats the food, and a fan blowing air heated by the heater toward the food; and at least one covering member covering at least one of the fans, wherein the fans have respective shafts that are different in height from a bottom surface of the cavity.

Abstract: A combination cooking appliance controls a radiant heating element provided in an oven cavity and a convection heating element provided in an air plenum with a regulating system which receives signals from multiple temperature sensors. More specifically, the appliance includes a first temperature sensor provided in an air return plenum portion for controlling the radiant heating element and a second temperature sensor arranged in a discharge air plenum portion, preferably downstream of a catalyst, for controlling the convection heating element. The heating elements are independently controlled based on the sensed temperatures to establish a desired oven cavity temperature, while accommodating for temperature fluctuations due to the incoming fresh air stream.

Abstract: A heated food storage and display cabinet (10) comprises an open fronted enclosed chamber (30) within which packs of food can be stored, the cabinet (10) including flow inducing means (52) and heater means (54) arranged in an upper region thereof, the flow inducing means being operable to draw air from an upper portion of the enclosed chamber (30), direct the air over the heater means (54) to heat the air and subsequently urge the heated air down the rear wall (18) of the chamber (30) and across the floor (22) of the chamber (30) towards the open front of the chamber (30), said heated air being subsequently directed upwardly and rearwardly across the open front of the chamber (30) by an airflow direction member (78) of the chamber (30) to provide a heated air curtain (70) across the open front of the chamber, wherein a portion of the heated air (64,68) passes into the chamber (30) as said heated air moves down the rear wall (18) and across the floor (22) so as to pass over and around packs of food stored ther

Abstract: A cooking appliance (2) includes a recirculating airflow which is directed through particularly configured air plenum (46, 49, 52) and nozzle (70) structure that synergistically combine to enhance an overall cooking efficiency and effectiveness. In particular, the configuration of the air plenum (46, 49, 52), as well as the sizing and distribution of oven cavity entry nozzles (70), provides for an enhanced flow of heated air to the food product (36), thereby resulting in short cooking times due to high heat transfer while also providing an even browning and crisping of the food item (36) being cooked. In addition, the cooking appliance (2) incorporates an exhaust system (92, 97) wherein cooling air (106, 114, 115) and a percentage of the recirculating airflow (95) are mixed prior to being exhausted from an angled exhaust mixing tube (97).

Abstract: A cooking oven for foods is described, comprising a cooking chamber, a variable speed electric fan arranged for generating forced ventilation of the air inside the chamber, a regulating system for regulating the speed of the motor of the electric fan including at least one resistive electric element in the electrical supply circuit of the motor, in order to obtain the variation of the speed of the fan as a result of the electrical supply of the resistive element, wherein the resistive element is provided inside the cooking chamber of the oven, so that the heat generated by the resistive element is recovered and maintained within the cooking chamber in the thermal balance of the chamber, during the cooking of the foods.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: The invention relates to a method for preparing food, particularly in an aircraft, comprising of placing the food in a preparation space of an oven and heating the preparation space, wherein the outer side of the oven is cooled during the preparation. Cooling air can be forced for this purpose along the outer surface of the oven. This cooling air can also be forced through the oven, along the electronics present therein. The invention further relates to an oven, in particular for use in an aircraft, comprising a preparation space and means for heating the preparation space, and means for cooling the outer side of the oven. These cooling means can be adapted to force cooling air along the outer surface of the oven, and can in addition be adapted to force the cooling air through or along an electronics compartment in the oven.

Abstract: A circular air flow pattern is created in a small oven cavity having a convection system including a convection cover which is mounted to and defines a duct in combination with a rear wall of the oven cavity. The convection cover includes an intake at one end portion arranged adjacent a first side wall of the oven cavity and a plurality of exhaust openings formed in another end portion arranged adjacent a second side wall of the oven cavity, with the convection cover progressively tapering through multiple sections. The rear wall can include an elongated recess over which the convection cover extends in forming the duct.

Abstract: A sanitizing device includes a base, a container supported by the base, a heating element supported by the base, and a blower assembly supported by the base. The container can include a base wall, a side wall, and a hot air inlet vertically offset above the base wall. The blower assembly can be situated with respect to the heating element and the hot air inlet to direct air over the heating element and through the hot air inlet into the container.

Abstract: A cooking apparatus to change the direction of hot air to be fed into a cooking chamber. The cooking apparatus includes a cooking chamber, a hot-air feeder to feed hot air into the cooking chamber, and an air-direction regulator to change a direction of the hot air fed from the hot-air feeder.

Abstract: An oven for heating a product is provided. The oven includes a partially enclosed housing with an inlet opening and an outlet opening and a conveyor to move a product through the housing. The oven additionally includes a steam system for boiling liquid with an associated steam pipe and a heating element provided within the housing.

Abstract: Apparatus, for the localised treatment of part of a blade (14), comprises an enclosure (16) that is placed in a spaced relationship around the blade (14). Nozzles (20) extend through the enclosure (16) and direct a flow of gas onto both sides of the blade (14). The gas may be heated or cooled prior to delivery to the nozzles (20). The gas jets impinge upon the blade (14) to treat it.