Abstract: A microwave heating apparatus includes a heating chamber 3 for accommodating an item 2 to be heated; a microwave generator 11 for radiating microwaves to the heating chamber 3, and a vapor generator 12 for supplying vapor to the heating chamber 3. The heating chamber 3 includes regenerating plates 28a and 28b for generating and regenerating heat when radiated by the microwaves from the microwave generator 11, thereby reducing dew condensation caused by the vapor in the heating chamber 3.

Abstract: Heating part of a steamer, composed of a base structure (1), a heating body (2), a main water reservoir (4) communicating with the heating body (2) and enclosing an air volume, a lid (10) closing the reservoir (4), a filling orifice (8) opening on an exterior wall of at least one of the base (1) and the lid (10), a wall (5) closing at least one part of the air volume enclosed by the water reservoir (4) and disposed between the heating body (2) and of the filling orifice (8), the lid (10) having at least one opening (14) provided for the passage of steam toward a cooking receptacle disposed above the lid.

Abstract: A combination convection and steam oven having a three stage atomizer for breaking up supply water prior to vaporization. The atomizer includes a motor-driven fan having an atomizer cup at its hub which revolves with the fan about an axis of rotation. The atomizer cup has rectilinear or concave walls defining pockets having lengthwise slots at their corners. As the atomizer cup is rotated, supply water is fed into the cup so as to impact the inner surfaces and shear as it exits through the slots under centrifugal force, which directs the water through the fan blades. The supply water thereby is broken up by three separate actions prior to vaporization.

Abstract: A bagel making apparatus for making bagels at home either by baking or boiling the dough.

Abstract: A pressure regulator and steamer oven for cooking food at low pressure includes heating elements and a cooking cavity having a pool for holding water to be turned into steam. A pressure sensor is disposed in a steam outlet passage connected to the cooking cavity. The pressure sensor is operable to turn off the heating elements when the pressure in the steam outlet passage exceeds a pre-determined level. The pressure sensor may be a float switch monitoring the water level in the steam outlet passage. The condensing steam in the steam outlet conduit may be routed back to the pool in the cooking cavity via an overflow.

Abstract: A module adapted to generate a stream of hot, humid air includes a housing, a chamber disposed within the housing and having an air intake and an exhaust vent, and a reservoir adapted to hold a volume of water. A blower is disposed adjacent the air intake and is adapted to propel a stream of air through an interior of the chamber toward the exhaust vent. A steam generator is disposed substantially within the interior of the chamber and has a water inlet in flow communication with the reservoir and a steam outlet in flow communication with the interior of the chamber. A first heater is disposed on an external surface of the steam generator and a second heater is disposed within the interior of the chamber.

Abstract: An apparatus and method of producing a food product is disclosed. The food product is placed inside of an air-tight chamber, in which the food product is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the food product as well as a color and flavor transfer media to color and flavor the food product. That is, a flavoring and coloring additive, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the food product being cooked. The steam then transfers the flavoring and coloring additive to the food product which condenses on the food product adding flavor and color to the food product.

Abstract: Steam generator of the type incorporating a heating body (13) provided with means (19) for supply of heat to the body and with at least one internal cavity (15) provided with a connection (3) for supply of water, which shall be evaporized and with an outlet (2) for water that has been transferred to steam, whereby the connection (3) of the steam generator for supply of water is provided in the bottom of the cavity (15), and that the steam generator is equipped with a control system (4-12), which permits supply and also discharge of water via the connection (3), and which is adapted to maintain a constant feeding pressure on the water independent of the direction of water flow.

Abstract: An improved cooking device includes a generally bowl-shaped fat separator assembly adapted to be placed substantially within a cooking chamber of a crock pot and supported by an upper rim of the crock pot. The fat separator assembly has a fat collection chamber with an adjustable overflow passage for maintaining a predetermined fluid level within the fat collection chamber. A lower cooking plate is supported by the fat separator assembly and has a support surface positioned above the predetermined fluid level for supporting food during cooking. A sidewall extension member has a lower edge supported on the upper rim of the crock pot. A removable cover is supported on an upper end of the sidewall extension member. An upper cooking plate is supported by the sidewall extension member above the lower cooking plate. The upper cooking plate permits fluids to pass therethrough and fall onto the lower cooking plate during cooking.

Abstract: A food warming cabinet includes inner and outer spaced wall members, and an openable and closeable door forming an internal compartment in which heated food is maintained. A heated cable arrangement is interposed between the outer and inner wall members and provides a source of heat to keep the food warm. Heat insulation encases the heating cable arrangement and is disposed between the inner and outer wall members to support the heating cable arrangement and maintain the heat developed by the heating cable arrangement in the internal compartment. A drip pan is mounted within the internal compartment for catching drippings from the heated food maintained therein. A solenoid valve projects through the wall members for selectively delivering a spray film of water from an outside source to the drip pan.

Abstract: A pressure regulator and steamer oven for cooking food at low pressure is provided which conserves water and space. The oven includes heating elements and a cooking cavity having a pool for holding water to be turned into steam. A pressure regulator mechanism attached to the rear of the steamer includes a reservoir and a float switch. A steam outlet conduit connects the cooking cavity to the reservoir and extends below the normal water level in the reservoir. The lower end of the conduit is blocked by water in the reservoir. The float switch is operable to turn off the heating elements when the pressure in the conduit exceeds a pre-determined level. Thus, the pressure regulator employs a water seal and float switch to help indirectly measure the pressure in the cooking cavity and control the heating elements accordingly. The reservoir is connected to the pool via an overflow which allows condensate to be recirculated to the cooking cavity.

Abstract: A humidity device for an oven is composed of a reservoir in the oven having connected at its bottom to one end of a heating piper, the other end of the heating pipe is connected to a first end of a universal coupling which has a second end connected to the top of the reservoir, respectively, while a third end of the universal coupling is connected to a nozzle pipe, wherein the heating pipe is capable of vaporizing water flow in the pipe and the vapor goes through third end of the universal coupling into the nozzle pipe and spreading into the oven, whereas the water drops are collected by the reservoir through the second end of the heating pipe.

Abstract: The invention relates to a system for cooking or heating a food product with combined steam and microwave energy having a microwave oven with a carrousel for moving the food product into and out of the oven. The food product is placed in a steaming compartment with a volume of water. As the compartment moves through the oven, the microwave cooks or heats the food product and converts the water to steam for steam cooking or steam heating the same food product.

Abstract: A toaster oven that has a steam generating system is described. The steam from a steam generating system is passed into the oven during the heating and rewarming of meats and casserole dishes to prevent them from drying out.

Abstract: A steaming apparatus comprising a steaming box having an inner wall and an outer wall, a burner, and a water boiler being mounted at the bottom of the inner wall, characterized in that the water boiler comprises an inner channel and an outer channel, the inner channel has a facing down opening and is provided with a plurality of water tubes, the external wall of the inner channel is provided with a plurality of smoke-releasing connection tubes. The outer channel has a facing up opening and is provided with a plurality of smoke-releasing tubes, which are connected to the smoke-releasing connection tubes of the inner channel, a passage is formed between the inner channel and the outer channel, and is used for the storage of water. The burner mounted at the bottom of the water boiler heats the water boiler and the temperature of the water therein rapidly increases and the water boils to form steam.

Abstract: The invention concerns an apparatus for cooking food. There is a plastic housing with air flow holes, heating elements, a metal conductive pan with additional holes to allow airflow to enter the cooking chamber, a cylindrical riser, and a lid.

Abstract: The present invention relates to a device for removing dampness form a cooking space (3) of a steam cooking device or a pressure cooker (1). The cooking space is at least partially filled with steam. The steam or the mixture of hot air and steam, respectively, is circulated in the cooking space (3) by means of a ventilating wheel (9) or a radial fan. The gas mixture to be circulated is sucked in substantially axially in the central area (10) of the ventilating wheel (9) and is drawn off to the outside substantially radially, with superfluous steam or superfluous mixture of hot air and steam, respectively, being removed from the cooking space (3) through a waste air opening (11) and dry fresh air being supplied from the outside for removing dampness. The dry fresh air is supplied at the rear, is sucked in through an opening (27) provided in the rear front end (25) of the ventilating wheel (9) and is deflected to the outside of the ventilating wheel (9) by way of a deflecting device (29).

Abstract: A griddle is disclosed having a base with a surface for cooking food items that is heated by pressurized steam circulated through a passageway in the base from a temperature controlled boiler. Steam injected beneath a cover adapted to be placed over the food items cooking on the heated surface can greatly decrease the required cooking time for the food item. A grill heated by the same pressurized steam is also disclosed with a similar cover and steam injection feature.

Abstract: An unplumbed sterilizer includes a heater having an electrical heating element disposed within a thermally conductive heater body. A conformable thermally conductive heat transfer plate is mounted between a mounting surface on the heater body and a heating surface on the sterilizing chamber. The heat transfer plate is effective to maintain a continuous mechanical contact between the heating and mounting surfaces. Further, a temperature sensor is attached to the heater body. By regulating the electrical power to the heating element as a function of the temperature of the heater body, the power applied to the heating element is maintained within specifications. Further, the heater body is mechanically attached to the sterilizing chamber by a single fastener resiliently applying a clamping force through the center of the heater body. In addition, the heater body is accessed simply by removing a cover plate from the outer body of the sterilizer.

Abstract: The invention discloses a device for condensing steams from the vessel of a cooking apparatus, comprising a receptacle (31) containing a refrigerant (33) and in which is placed a conduit (35) comprising a steam feed inlet connected to the vessel, and an outlet for draining the condensed water. The receptacle is shaped as a sealed unitary plastic case (40) surrounding the conduit while leaving clear its inlet and outlet, the case comprising a filler neck (42) for the refrigerant which is hermetically closed by a sealing element (44).

Abstract: A baking oven comprises at least one hearth with a baking chamber, a heater, a vaporization device for the supply of vapor and/or fresh air, a devaporization device for the discharge of vapor and/or used air and an overpressure reduction device for overpressure in the baking chamber to be reduced. The devaporization device and the overpressure reduction device are connected to the hearth via a joint discharge duct.

Abstract: A convection based cooking apparatus with an insulating baffle to provide improved air-flow and isolation between a cooking chamber and a heating chamber. The heating chamber and the cooking chamber are positioned side by side, and separated by the insulating baffle. The insulating baffle is hollow for holding a liquid and includes an opening for emitting steam. An air passage exists between the heating chamber and the cooking chamber, in such a way that, heated air passes through the passage, flows over the insulating baffle to combine with the steam, and then into the cooking chamber. The air passage is located near the top of the heating chamber and the cooking chamber. As the air passes over the insulating baffle, the air is diffused throughout the cooking chamber and thereby uniformly distributed across a cooking surface within the cooking chamber.

Abstract: The invention is intended to heat a food or other object to be heated favorably by means of microwaves while enclosing the food with superheated steam. To achieve this purpose, the apparatus comprises a heating chamber in which an object to be heated is put, steam generating means for supplying superheated steam to the heating chamber, superheated steam maintaining means provided in the heating chamber to prevent the temperature of the superheated steam from lowering, and microwave generating means for irradiating the object with microwaves, whereby the object placed in the heating chamber is heated in superheated steam with microwaves, so that the food is efficiently heated from inside and outside and the food is not wetted.

Abstract: In a steam oven suitable for cooking foods, for example, with a fixed distributor for the water to be evaporated, air is aspirated to form a central flow of aspirated air by a cylindrical fan and is discharged radially at the periphery toward heating elements. Water is fed into the interior of the fan by an inlet pipe and distributed in the depthwise direction of the fan by a distributor structure including a pipe end section having a lateral slot and a fixed inclined distributor plate. The invention applies to steam oven suitable for cooking foods, and assures good distribution of the water over all the heating elements so that it is evaporated.

Abstract: An apparatus for destroying pathogens on food, including a steam chamber having an entrance opening and an exit opening. An entrance door structure nominally closes the entrance opening in the steam chamber and an exit door structure nominally closes the exit opening of the steam chamber. Each of the entrance and exit door structures are composed of a plurality of closely vertically adjacent segments that are mounted to the entrance and exit openings to open and close independently of each other. Flanges extend horizontally from the upper and lower edges of the door segments to maintain a relatively close seal with the adjacent door segment even though the door segments are opened or closed a relatively differing amount.

Abstract: A steamer is provided including a housing having a base and a hood mounted on the base and extending upwardly therefrom to define an interior space and an opening. The housing further includes a lid hingably coupled to the hood to selectively close the opening thereof. A horizontally oriented plate is mounted to a central extent of the hood for defining an upper compartment and a lower compartment within the interior space of the hood. Also included is a steam assembly mounted on the top face of the base of the housing within the lower compartment for imparting steam to the upper compartment through the plate to moisten and heat towels or a face of a user.

Abstract: A steam cooking system for cooking foods such as a light Chinese dish called as dim sum with steam comprises a steam generator disposed outside a guestroom of a restaurant, a cooking chamber formed adjacent to each of tables in the guestroom, and a steam line extending from the steam generator to at least one steam outlet formed in a bottom of the cooking chamber. A valve is provided in the steam line at the vicinity of the steam outlet to be switchable between an open position of supplying steam into the cooking chamber and a close position of stopping the supply of steam. A control unit controls the valve to keep the valve at the open position for a cooking time period determined according to a menu to be cooked with steam. An exhausting unit is formed at a top of the cooking chamber to exhaust used steam from the cooking chamber to the outside of the guestroom.

Abstract: A utensil supporting multiple cooking environments for preparing foods is disclosed in one presently preferred embodiment of the present invention as including a cooking grill and a cover member selectively disposed in relation to a base unit comprising one or more cooking compartments. The cooking grill having a cooking surface and a collection reservoir disposed beneath at least a portion of the cooking surface. Formed in the upper cooking surface of the cooking grill are a plurality of openings. Collection channels may also be disposed along the upper cooking surface so as to provide device for feeding run-off liquids through the openings and into the underlying collection reservoir of the cooking grill. Having a dimensional size and shape substantially corresponding to the outer perimeter of the base unit, the cooking grill, when selectively disposed over the internal periphery of the base unit, facilitates a first cooking environment within the base unit.

Abstract: An automatic bread maker comprises: an oven chamber having a heater, a kneader and a temperature sensor; a bread vessel detachably mounted within the oven chamber, for charging breadstuff; a steam-producing device for producing steam within the oven chamber; and a controller for controlling the steam-producing device wherein a steaming step of steaming dough is effected before a baking step of baking the dough.

Abstract: A compressible and thermally conductive heat transfer membrane is placed between heating blocks and the bottom of a reservoir in a steam oven. This heat transfer membrane assists in distributing the heat from the heating block to the reservoir while serving as a compliant interface for maximizing contact uniformity and heat distribution between the heating block and the reservoir. Optionally, spaces within and around the heat transfer membrane may be filled with a thermally conductive grease material to facilitate thermal contact and heat transfer. The inclusion of the heat transfer membrane in steam ovens provides an economical, thermally efficient way to compensate for surface irregularities and mis-matches between heating blocks and reservoir surfaces.

Abstract: A convective food steamer includes at least one chamber for steaming food and the like in which the steam is dispersed into the chamber through a number of variously oriented and configured nozzles which promote the convective flow of steam within the chamber for more complete and even steaming of the food. Various sets of the nozzles are arranged and configured in combination with baffles in the chamber to generate the convective flow of steam therein. The steam is delivered to the various nozzles through a feed pipe which is in communication with a remotely located steam boiler. The steam boiler may provide steam to a number of remotely located discrete steaming chambers.

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: An indoor grille having a steam-generating reservoir is described. The reservoir is heated by the heating elements used to heat the grille structure of the unit. The combination of steaming and grilling provides a flavorful quality to meats and other foods prepared therein. The heating elements of the grille are disposed in the metal body of the unit, which acts like a heat sink. The heat sink ensures that the unit attains cooking temperatures faster.

Abstract: The invention relates to a system for cooking or heating a food product with combined steam and microwave energy having a microwave oven with a carrousel for moving the food product into and out of the oven. The food product is placed in a steaming compartment with a volume of water. As the compartment moves through the oven, the microwave cooks or heats the food product and converts the water to steam for steam cooking or steam heating the same food product.

Abstract: An oven for cooking foods, and especially for browning foods, has heated, radiant walls. Heat may be supplied by a gas burner flame in a plenum behind the walls, with products of combustion thus being isolated from the food in the oven chamber. In one embodiment food products are continuously conveyed through the oven chamber and, depending on oven temperature, are either cooked or simply browned in the oven by the radiant wall heat. Fats and other materials rendered from the food products, if not fully incinerated in the oven chamber, may be transferred along with exhaust air from the oven chamber to a separate combustion chamber, for incineration, the heat from which is used to contribute to heat requirements for the plenum. Steam or other inert gas is introduced to the oven chamber to minimize oxidation and prevent flame, and the steam can be produced by heat exchange with exhaust plenum gases. An alternative wall heating system uses electric resistance heat elements inside a thin ceramic wall.

Abstract: The present invention concerns steam generators and a heating unit consisting of a tube (21) for circulating water in a connecting column (3) arranged below a reservoir (1). The heating unit is characterized by having two parts (A, B) each including a portion of the circulating tube (21) to form two heating areas, the first part (A) being slightly angled and extending downwards from the connecting column (3) in the direction of the water flow, the second part (B) extending upwards to convey water to the dispensing member (10). Application to coffee machine boilers.

Abstract: A bread maker wherein a bread vessel, having breadstuff charged therein, is mounted within an oven chamber having a heater, a kneader and a temperature sensor, and a kneading step, a fermentation step and a baking step are automatically effected, thereby making bread, comprises; a steaming plate for producing steam within the oven chamber; a cooking plate for supporting shaped dough pieces thereon can be removably mounted within the oven chamber in exchange for the bread vessel; and a fan device for convecting heat, generated by the heater, within the oven chamber.

Abstract: A domestic oven includes a housing defining a cooking chamber, at least one stationary first heating element in the chamber, a shelf movably disposed in the chamber, a second heating element mounted to the shelf, and a drive operatively connected to the shelf for translating the shelf, together with the second heating element, in the housing. The shelf is made of heat conductive metal. A temperature sensor in heat conductive contact with the shelf senses the temperature of the shelf and of a metal tray or pan placed on the shelf in heat conductive contact therewith. The temperature sensor is operatively connected to an energization circuit for the second heating element for de-energizing the second heating element upon detecting a sudden rise in temperature. The second heating element is mounted to the shelf via insulating spacers. The oven is used to perform a hybrid steaming and baking method.

Abstract: An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.

Abstract: A heating apparatus of the present invention relates to a high speed oven having a turntable mechanism for heating food products by utilizing a combination of jet impingement of heated air (a jet impingement) and microwaves or either of them, the apparatus comprising a safety device and an exhaust device.

Abstract: A pressure regulator and steamer oven for cooking food at low pressure is provided which conserves water and space. The oven includes heating elements and a cooking cavity having a pool for holding water to be turned into steam. A pressure regulator mechanism attached to the rear of the steamer includes a reservoir and a float switch. A steam outlet conduit connects the cooking cavity to the reservoir and extends below the normal water level in the reservoir. The lower end of the conduit is blocked by water in the reservoir. The float switch is operable to turn off the heating elements when the pressure in the conduit exceeds a pre-determined level. Thus, the pressure regulator employs a water seal and float switch to help indirectly measure the pressure in the cooking cavity and control the heating elements accordingly. The reservoir is connected to the pool via an overflow which allows condensate to be recirculated to the cooking cavity.

Abstract: A corn steamer device comprises a heater base having a generally hollow interior and an open top, the heater base being electrically powered and including heating devices to heat the interior of the base, the heater base having an on/off switch coupled to the heating devices, in an operative orientation the hollow interior of the heater base being filled with water; an elevation device to support ears of corn above the hollow interior of the heater base; and a cover being positionable over the open top of the heater base.

Abstract: A food steaming device is described that has a base unit that commonly supports a removable food steaming cabinet and a removable, adjacent water supply tank for ease of cleaning. The food steamer appliance also features automatic water flow regulation from the water supply tank, and continual steam supply from the base unit, despite removal of the water tank.

Abstract: Disclosed is an electric pressure cooker. The electric pressure cooker's food container is locked to its lid by using a driving power of a motor. The inner pressure state of the container can be monitored from the outside, and is automatically discharged when it exceeds a predetermined pressure.

Abstract: A module adapted to generate a stream of hot, humid air, the module operating in conjunction with a proofing chamber in which pieces of yeast dough are raised prior to baking by being subjected to this stream. One section of the module is occupied by a replenishable water reservoir from which water is fed into the water pan of a steam generator. The pan is provided with a water heater element for boiling the water to produce steam which is collected in a steam chamber above the pan. A parallel section of the module is occupied by an air duct whose air intake at the inlet end of the duct leads to an air blower blowing a stream of air through an air heater element producing a hot air stream that flows via a mixing zone toward an exhaust vent at the outlet end of the duct. Steam from the steam chamber is injected by a steam tube into the mixing zone in the duct to intermingle with the hot air stream whereby discharged from the exhaust vent is a stream of hot, humid air.

Abstract: An electric kettle has a body (10) a flat heating element (16), a thermal sensor (32) located with its bimetallic part 34 located in a steam chamber (20) and its electrical parts (36, 38) located in a dry chamber sealed from the steam chamber by a canopy (30), and first and second chimneys (40, 42) below the steam chamber (20) and the dry chamber respectively and having their lower ends connected to a base enclosure (44) below the heating element, the enclosure (44) having apertures (48) on the opposite side of the kettle to the chimneys.

Abstract: A cooking device includes a heater which receives and supports thereon a food container which is adapted to receive and hold therein food to be cooked. The food container includes a cylindrical casing having a top opening and a bottom on which a raised portion with a steam passage is formed. The steam passage has an exit opening at a location higher than the top opening of the casing. A cover is provided to close the open top of the casing. The heater includes a base inside which a water vessel is provided to receive and contain therein a predetermined amount of water. A heating element is provided around the water vessel to heat the water therein for generation of steam.

Abstract: A soft hood and module assembly adapted to convert an open baker's rack loaded with pieces of yeast dough into a proofing chamber where the pieces are subjected to a hot humid air environment acting to raise these pieces prior to their baking. The module for generating hot humid air is placed in the base of the rack with its air inlet adjacent the front end of the rack and its outlet adjacent the rear end. The soft hood which is fabricated of flexible plastic sheeting encloses the rack to form a chamber having a feed duct parallel to the rear end of the rack which communicates with the module outlet, and a return duct parallel to the front end of the rack which communicates with the module inlet. In operation, hot, humid air blown out of the module outlet into the feed duct is distributed thereby to pass across the dough pieces supported by the rack into the return duct from which the air flows back into the inlet of the module for recirculation in the chamber to uniformly proof the pieces.

Abstract: A multi-purpose cooking appliance comprising: a self-supporting base, a lid mountable on the base, a cooking chamber defined between the base and the lid, a heat conductive pan within the cooking chamber, a heat source connected to the heat conductive pan, removable, elongated skewers for supporting food within said cooking chamber, the skewers being formed of a heat conductive material and having a length sufficient to span the length of the conductive pan and rest thereon, and at least one tray including a surface engageable with a surface on said pan to locate the tray within the cooking chamber, the tray being dimensioned to be spaced from the pan.

Abstract: A food display case for displaying pre-cooked food products while preserving them at optimal serving conditions for prolonged periods of time is disclosed. The display case includes an outer housing with a display window, a recessed primary food heating element which evenly distributes heat across the display case, an air circulation system for providing a convective air flow, and a food moisturizing spray for retaining a desired humidified environment within the display case. In addition, a radiating heat lamp is suspended from the top of the display case for providing additional heating within the display case.