Abstract: Midway along an outer circulation passage provided outside a heating chamber, a steam generating device is arranged, and, through the outer circulation passage, steam is fed to the heating chamber. A control device controls a steam generating heater arranged inside the steam generating device and a vapor heating heater provided in a space through which an air stream flowing through the outer circulation passage is returned to the heating chamber, and forms a cooking sequence by using, singly or in combination, a first heating mode that uses superheated steam obtained as a result of the steam being heated with the vapor heating heater and a second heating mode that uses hot air or radiation heat obtained by making the vapor heating heater produce heat without supply of steam.

Abstract: A reflowing apparatus for mounting parts on a printed wiring board, has a fixed heating portion for blowing the hot air to the printed wiring board, and a moving heating portion for locally varying the temperature of the hot air blown by the fixed heating portion to the printed wiring board.

Abstract: A cooking appliance includes an oven provided with bake, broil and multiple convection heating elements, as well as plural, multi-speed fans, for cooking a wide range of food. The appliance can perform multiple, distinct cooking operations, preferably including a bake mode, a no preheat convection bake mode, a rapid preheat convection bake mode, a standard preheat convection bake mode and a convection roast mode, depending upon available user selections. Based on the selected cooking mode, each of the heating elements and fans is operated in a predetermined fashion to provide for efficient heating of the oven and effective cooking of the food.

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

Abstract: A heating apparatus is disclosed having a first region containing a heat source and a second region that is separate from and thermally coupled with the first region via an interface element. The heating apparatus also includes a convection deflector disposed within the interior of the first region to direct convective heat towards the interface element. The deflector can have a geometric shaped cross-section with a first side oriented towards the heat source and an opposing second side oriented away from the heat source. The first and second sides are adapted to reflect radiant and convective heat.

Abstract: A cooker has an external circulation path outside a heating chamber in which foods are to be placed. A blower sucks in gas inside the heating chamber, and forms, in the external circulation path, a gas flow that makes the sucked gas return to the heating chamber. Downstream of the blower, the external circulation path is provided with an exhaust port, in which a damper is provided. The damper closes the exhaust port during cooking, and opens the exhaust port when a door of the heating chamber is opened. After the damper is changed to a position of opening the exhaust port, the blower continues to operate until a predetermined condition is satisfied.

Abstract: An object in the present invention is to provide a column oven capable of maintaining excellent temperature stability despite ambient temperature changes around the column oven. A column oven 10 has an outer chamber 12, an inner chamber 14 disposed in the outer chamber 12, and column 16 disposed in the inner chamber 14. The outer chamber includes heater 18, fan 20 for the outer chamber for circulating air heated by the heater 18, and a temperature sensor 22 for the outer chamber for detecting temperature inside the outer chamber. The inner chamber 14 includes fans 24 for the inner chamber and a temperature sensor 26 for the inner chamber for detecting temperature inside the inner chamber. An inner chamber wall is spaced-apart from an outer chamber wall. A target temperature in the outer chamber is set based on temperature detected by the temperature sensor 26 for the inner chamber.

Abstract: A food display including a container for holding a product and having at least one translucent portion that facilitates viewing the product from outside the container, a sign panel that is coupled to the container and is at least partially translucent, and a light assembly that includes a light source positioned to provide light to both the container and the sign panel. Preferably, the sign panel and the light source are both positioned above an upper plane of the container to facilitate backlighting the sign panel. The food display may further include a fan positioned above the upper plane of the container, and an air circulation system that circulates air within the container. In one embodiment, the container includes a conduit, such as a hollow corner post that supports a side panel of the container, extending from the upper portion to the lower portion.

Abstract: An oven is provided. The oven includes a wall and a convection assembly. The wall forms a cavity for cooking food. The convection assembly is provided outside the wall. Here, the wall includes a convection cover recessed toward the cavity to define a heating chamber, and at least a part of the convection assembly is located in the heating chamber.

Abstract: In the first buffering area provided between the inlet of the furnace and the heating chamber, the ambient gas is blown to the printed circuit board from the lower side of the carrier device, while the ambient gas is sucked in the upper side of the carrier device, thus the outside air is prevented from infiltrating and the ambient gas is prevented from flowing out. Furthermore, the flux is prevented from being attached to the printed circuit board, by installing the flux dropping prevention mechanism in the suction port of the ambient gas.

Abstract: There is provided a highly safe steam oven capable of controlling the amount of steam generated appropriately. Water dripped from a water feeder to the inside of a cooking chamber is converted into steam by a heater in the cooking chamber. The thus generated steam in the cooking chamber is discharged through a steam channel which keeps the inside of the cooking chamber connected to the outside of the steam oven. The temperature of steam passing through the steam channel is measured by a steam temperature measuring device. The amount of water fed from the water feeder is controlled in response to the measured temperature.

Abstract: The present invention provides a modular fluid warmer and a method of stacking a plurality of modular fluid warmers. As each of the modular fluid warmers is independently operated, the modular fluid warmers are energy efficient. Further, each modular fluid warmer may be equipped with sensors and a controller that reduces the required amount of user interaction with the modular fluid warmer.

Abstract: Embodiments of a lamphead and apparatus utilizing same are provided herein. In some embodiments, a lamphead for use in thermal processing may include a monolithic member having a plurality of coolant passages and a plurality of lamp passages and reflector cavities, wherein each lamp passage is configured to accommodate a lamp and each reflector cavity is shaped to act as a reflector or to receive a replaceable reflector for the lamp, and wherein the plurality of coolant passages are disposed proximate to the plurality of lamp passages; and at least one heat transfer member extending from the monolithic member into each coolant passage. In some embodiments, the lamphead may be disposed in an apparatus comprising a process chamber having a substrate support, wherein the lamphead is positioned to provide energy to the substrate support.

Abstract: A microwave range having a hood for removing contaminated air includes a chamber having an inner cavity configured to receive items to be heated; an electric component room containing electric components, the electric component room being located above an upper wall of the chamber; and an outer case defining at least one passage between the chamber and the outer case through which contaminated air is received and discharged, and through which air for cooling the electric components flows.

Abstract: The invention relates to an oven (1), especially to a domestic oven, with a cooking cavity (2), wherein means (3, 4, 5, 6) are arranged for supplying hot air to the cavity (2). To improve the cooking result the invention is characterized in that the means (3, 4, 5, 6) comprise at least two heating elements (3, 4), wherein air is ventilated along or through the heating elements (3, 4) by at least one fan (5, 6). Furthermore, the invention relates to a method for operating such an oven.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: An oven includes an interior cavity and a convection heating system for developing a flow of heated air within the interior cavity. The convection heating system includes a plurality of fans to provide a plurality of airflows, and a single convection heating element for heating the plurality of airflows. A shroud is arranged in covering relationship over the convection heating system and includes at least one intake aperture, and a plurality of exhaust apertures for discharging air from the plurality of fans back into the interior cavity. A baffle is located within the shroud and generally between adjacent ones of the plurality of fans. The baffle inhibits mixture of the airflows of each of the fans within the shroud. In one example, a first fan provides a first airflow, a second fan providing a second airflow, and the baffle inhibits mixture of the first and second airflows within shroud.

Abstract: An electric oven includes a cooking cavity surrounded by an inner case and being openable by a door; a first heater for heating the cooking cavity; at least one supplemental heater for heating the cooking cavity; and a controller operating the first heater to generate heat when starting cooking and selectively operating the at least one supplemental heater during cooking.

Abstract: An apparatus and method of preparing and serving a sandwich which is prepared in advance and stored in a refrigerator. The sandwich is toasted in a heating apparatus such that the bread is selectively toasted while the contents remain substantially cold. The toasting apparatus has a heater, a blower and duct to heat the air and direct it to the sandwich. The sandwich is in a basket received in a recess wherein.

Abstract: A baking oven has a housing, a fan situated in the upper and/or side area of the housing, a heating register and a baking chamber which is bordered by a side wall having inlet openings and through which heated air flows. The air heated by the heating register flows through the inlet openings into the baking chamber.

Abstract: A system and method directed to a dehydrating device, which may include a dehydrating enclosure and an adapter. The adapter may be operable to couple the dehydrating enclosure to a power unit, which may include a power source disposed inside the power unit, and a control source operable to control the power source. The power unit may be detachably couplable to at least one of the dehydrating enclosure or a cooking enclosure. The power unit and the cooking enclosure may collectively combine into a multi-stage counter-top electric oven. The power unit and the dehydrating enclosure may also collectively combine into a dehydrator. The dehydrating enclosure may include a plurality of stackable dehydrating trays through which dehydrating air is circulated from the power unit.

Abstract: A method for steam cooking includes introducing steam, from a steam generator device, into a food cooking container through a supply conduit so that at an inlet opening to the food cooking container the steam enters tangentially to a wall of the food cooking container. The generation of steam is controlled by a control system so as to provide a difference between the pressure in the supply conduit and the pressure in the interior of the food cooking container of at least 1 kPa.

Abstract: A popcorn kettle is provided with a heater plate mounting one or more heater elements in an annular configuration about a thermostat. Two semicircular disposed slots in said heater plate isolate the thermostat from heat directly conducted through the plate to the thermostat except in defined areas between ends of the slots. This prevents a high rate of heat rise which could be witnessed by the thermostat causing premature cessation of a popping cycle.

Abstract: An electric oven with a hood is provided. An opening/closing member selectively opens and closes a hood exhaust passage to physically open or close a hood exhaust port. Thus, contaminated air detrimental to a hood fan can be prevented from being suctioned. Accordingly, a reduction in the suctioning force of the hood fan and contamination thereof can be prevented.

Abstract: Embodiments of apparatus for thermally conditioning probe cards prior to use in a testing system are provided herein. In some embodiments, a probe card thermal conditioning system may include an enclosure configured to support a probe card and a heat transfer element disposed proximate a bottom of the enclosure for thermally conditioning the probe card prior to installation in a prober. The heat transfer element may be a heating and/or cooling element. A controller may be provided for controlling operation of the heat transfer element, optionally with temperature feedback. Multiple enclosures may be provided for independently conditioning multiple probe cards. The enclosure may be contained in a cart or may be part of shipping container for shipping a probe card. A fan may be provided for circulating air within the enclosure. The fan may facilitate providing a dry purge gas to prevent condensate from forming on the probe card.

Abstract: A portable food warmer is provided with a powered heating element, includes an enclosure, formed from an outer shell and an inner layer, with the powered heating element positioned between the outer shell and the inner layer. A steel rack is provided to support food items contained therein. The powered heating element preferably is in the form of a carbon fiber ribbon, wrapped around the enclosure, between the outer shell and inner layer.

Abstract: A system and method of drying wet items including roving packages, cakes and bobbins of wound wet glass fibers and/or wet glass fiber strand(s) by first preheating the wet items using waste hot gases coming from any source including a glass furnace, a dryer or a heat engine operating to generate electrical power prior to removing much, most or all of the moisture in the wet roving packages, cakes and bobbins using a dielectric or microwave oven, to save energy, reduce drying costs and to increase the capacity of dielectric or microwave dryers.

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: A dual-mode oven (40) which is capable of being used in a rotisserie mode or in a convection mode, the oven comprising heater means (8) and fan means (7), the heater means and the fan means being located at the top of the oven cavity (43), in use, the fan means forces air across the heater means and into the cooking space through adjustable heated air outlets (46). In a rotisserie mode the heated air outlets are inwardly directed towards food to be cooked, and in a convection mode the heated air outlets are outwardly directed so as to distribute heated air evenly throughout the cooking space.

Abstract: A cooking method includes operation of a convection fan and a bake heating element to stir heat within an oven cavity.

Abstract: A steam convection oven (10) has a cooking chamber (14) that has an exterior side (15) and an opening for the introduction of steam into the cooking chamber (14). The steam convection oven (10) also has a water reservoir (30) and a steam generator (60) fluidly connected to the water reservoir (30). The steam generator (60) has a steam outlet and converts water from the water reservoir (30) to steam. A steam distribution network is connected to the steam outlet and the opening in the cooking chamber (14) so as to introduce steam into the cooking chamber (14). The steam distribution network has at least one steam inlet device that is connected to the exterior side (15) of the cooking chamber (14) and which is in communication with the opening in the cooking chamber (14). Electronic control circuitry (82) configures the steam convection oven (10) in one of a plurality of cooking modes and provides electrical power to components of the steam convection oven (10).

Abstract: A treater oven for drying a prepreg includes: a pipe conduit configured such that the prepreg is able to pass therethrough; a the first structure connected to one side of the pipe conduit and supplying heated air to the pipe conduit; and the second structure connected to the other side of the pipe conduit and discharging the heated air from the pipe conduit. The first structure includes: an air supply portion connected to a heat exchanger and supplying the heated air; an air distribution discharge portion discharging the heated air supplied from the air supply portion through a pair of discharging outlets in both sides of the prepreg; and at least one perforated plate symmetrically disposed in air passageways of the air distribution discharge portion.

Abstract: A vacuum furnace adapted to cool a load. The vacuum furnace has one or more means for cooling a fluid and a muffle substantially containing the load. The fluid flows in a substantially unidirectional flow substantially within the muffle.

Abstract: The invention relates to a device for preserving, cooking and automatically dispensing dough-based products, such as bread. The inventive device is characterised in that it comprises an area (12) for storing frozen products and an area (16) for cooking same with at least one source of short waves having a wavelength of less than 2 ?m for quick cooking.

Abstract: A self-cleaning rotisserie oven includes a cooking cabinet comprising an internal bottom wall, an internal top wall and internal side walls thereby defining a cooking chamber. A self-cleaning system is provided for cleaning the cooking chamber. A convection system includes a heating element and ventilation system configured to heat the cooking chamber. The ventilation system includes a motor, a fan including a fan shaft connected to the motor such that the motor drives the fan and a bushing including a central channel that receives the fan shaft. The central channel includes an inner surface having a variable inner diameter along an axial length of the bushing such that a first portion of the inner surface is near the fan shaft and a second portion of the inner surface is further from the fan shaft than the first portion.

Abstract: A rotisserie oven with a self-cleaning mechanism in the form of a lifting wash arm. The wash arm is driven to lift and rotate when washing the oven by the action of the pressure from the wash water used therein. By lifting, the wash arm negates the sealing action of fatty build-up around its base which would otherwise impede its rotation.

Abstract: A method of manufacturing a semiconductor device has forming a ferroelectric film over a substrate, placing the substrate having the ferroelectric film in a chamber substantially held in vacuum, introducing oxygen and an inert gas into the chamber, annealing the ferroelectric film in the chamber, and containing oxygen and the inert gas while the chamber is maintained sealed.

Abstract: The invention relates to a modular oven for food products, the oven including a conveyor device for entraining the products from an inlet to an outlet of the oven, and comprising in cascade at least two, and preferably three, individual modules, each individual module presenting: a ceiling of adjustable height that presents first air and/or steam injection means for generating forced convection; a floor of adjustable height that presents second air and/or steam injection means for generating forced convection; floor burners for baking by convection, which burners are disposed between the floor and the conveyor device and are adjustable vertical position; and ceiling burners for baking by radiation, which burners are disposed between the conveyor device and the ceiling, and are adjustable in vertical position.

Abstract: An electric oven includes a housing having a cooking chamber for cooking food and a component chamber containing components for operating the electric oven. A door is provided on a front of the housing for selectively opening and closing the cooking chamber. A suction duct introduces external air from outside of the housing into the component chamber, and an exhaust duct with a sloped portion discharges air from the component chamber to outside of the housing.

Abstract: An impingement oven includes a housing with a conveyor 114 extending through the housing to convey food items through a cooking chamber for cooking by convection and infrared heating elements located above and below the conveyor. Electrical components are separated from the heating elements and cooled with ambient air.

Abstract: The present invention provides a radiation apparatus with capability of preventing heat convection, which comprises a blackbody furnace having a cavity therein and an air pressure adjusting unit. The air pressure adjusting unit coupled to the blackbody furnace for adjusting the air pressure of the open end of the cavity according to the temperature difference between the cavity and the outside environment. By means of the design of the present invention, it is capable of preventing heat convection between the cavity and the outside environment by utilizing the air pressure adjusting unit for controlling the air pressure status around the open end of cavity such that the blackbody furnace is stable for services of calibrations and tests.

Abstract: Apparatus for preparing food, comprising a food preparation chamber with an air-permeable bottom wall and an upper air discharge opening, a fan for moving hot air successively through the bottom wall, the food preparation chamber and the discharge opening, an air guide for returning the air from the discharge opening towards the bottom wall separate from the food preparation chamber, a heat radiating element positioned in the upper part of the food preparation chamber and an air guide member below the food preparation chamber. The air guide member is provided for directing the air flow essentially upwards into food present in the food preparation chamber.

Abstract: A vacuum furnace adapted to cool a load. The vacuum furnace has one or more means for cooling a fluid and a muffle substantially comprised of carbon fiber composite and substantially containing the load. The fluid flows in a substantially unidirectional flow substantially within the muffle.

Abstract: A method for raising chamber temperature includes steps of heating enclosed air in the chamber, and infusing the dry air into the chamber to mix with the enclosed air and push out the wet air. A heating apparatus is also disclosed, which will raise the chamber temperature and make the chamber isothermal in a short time so as to have the cost-effective advantage.

Abstract: A fan apparatus for a cooking device is provided having a fan impeller that is held on a drive shaft of a rotary drive by its hub and is pressed against a stop of the drive shaft in an axial direction by a screw nut. In order to ensure that the fan impeller is securely held on the drive shaft, the screw nut exerts a pressing force on the fan impeller in a radial direction.

Abstract: A speed cooking oven (1) has a cooking cavity (2), and a microwave waveguide (20a) with slotted antenna (70) which efficiently emits electromagnetic energy (51a) to assist with the speed cooking of food product (10).

Abstract: The invention relates to an oven (1), in particular a home cooking oven featuring a cooking chamber (2) in which food to be cooked is placed and which can be closed with an oven door (3), with means provided that allow a stream of hot air and/or steam to be passed through the cooking chamber (2). To achieve better heating of the food to be cooked, the invention provides for the means serving to pass a stream of hot air and/or steam through the cooking chamber (2) to incorporate a fan (4) on the far side of the cooking chamber (2) away from the oven door (3), as well as a flow conduit (5) that extends above the cooking chamber (2) and leads from the fan (4) into the area of the oven door (3), said flow conduit (5) featuring an outlet port (6) that is situated above the oven door (3) and directs heated air or steam downward into the cooking chamber (2).

Abstract: A cooking structure which provide for two or more side-by-side ovens separated by vertical, movable, hinged partition(s) whereby the oven structure may function as one large oven or as two or more smaller independent ovens, wherein for each oven a tangential fan blows air substantially evenly over upper electrical heating elements strung generally from side-to-side of the oven, wherein a flow director (baffle) structure functions as a radiant heat shield which is operator movable to either expose to or occlude from the oven cooking chamber the direct radiation from its heating elements, depending on the need to roast, bake, or broil the food product. Also provided are lower electrical heating elements positioned below a ceramic cooking surface for ensuring evenness of radiant heat transfer therefrom. Also provided is operator controlled top vs.

Abstract: A cooking platform includes a first oven having a first electric cooking element, and a second oven includes a second electric cooking element. A power management system is used to distribute power such that when the second electric cooking element is energized the first electric cooking element is de-energized.

Abstract: Popcorn machines having topping dispensing systems are disclosed herein. A popcorn machine configured in accordance with an embodiment of the disclosure includes a popping kettle or other popping apparatus positioned in a cabinet. The popping apparatus is configured to heat un-popped corn kernels and pop the corn kernels. After popping, the corn is held in the cabinet. The popcorn machine of this embodiment further includes a topping outlet positioned in the cabinet and a topping pump. The topping outlet is operably connectable to a topping container, and the topping pump is configured to move topping from the topping container through the topping outlet and onto a serving portion of popcorn in response to operator activation of the pump.