Abstract: A system and method directed to a countertop oven comprising a powerhead or power unit, a dome, and a base, which may include a stainless steel pan, and/or a plastic base, adaptable to receive a dehydrating adapter, base, and/or one or more dehydrator trays. According to exemplary embodiment, the powerhead may include a sensor to detect when the powerhead has been inserted in the dehydrator adapter, according to an exemplary embodiment. The power unit may be detachably connectable to the dehydrating enclosure and a cooking enclosure dome. 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 heating appliance comprises a chamber portion defining a heating chamber, a lid portion, a heating apparatus to heat air in the heating chamber, a food temperature sensor to sense an internal temperature of an item located in the heating chamber, a user interface configured to receive designation of a desired time of completion of heating of the item from the user, and a control circuit configured to control the supply of power to the heating apparatus. The control circuit is in communication with the temperature sensor and the user interface. The control circuit may control the heating apparatus so that the internal temperature of the item reaches a predetermined temperature at the desired time of completion designated by the user. The control circuit may control the heating apparatus so that the internal temperature of the item is maintained at a predetermined temperature for a predetermined period of time before an end of the desired time of completion.

Abstract: A user interface arranged at least to display, on a display unit or on a display panel, information relative to the operation of a household electrical appliance with which the interface is associated, the appliance presenting functional members controlled in their operation by a control unit, and an external housing provided with an aperture with its own closure door; the interface is positionable on and fastenable to the exterior of the housing of the electrical appliance, remote wire-less data communication and transmission means being associated with the control unit and with the interface to enable the data to be transmitted from the interior of the electrical appliance to the interface through the housing. A household electrical appliance with this interface is also claimed.

Abstract: A conveyor oven comprising a housing defining a cook chamber and a heating element adjacent the cook chamber. A controller is programmed to control a cook time based upon a current estimated temperature in the oven, wherein the current estimated temperature is a function of a heat power input during a previous time period and can also be a function of a previous estimated temperature. The oven can further include a conveyor and a motor coupled to the conveyor, wherein the controller is programmed to control a cook time of the conveyor. The controller can also be programmed to control the cook time based upon a product loading condition. The oven can further include a presence sensor for detecting the presence of food in the oven and for providing a corresponding signal. Preferably, the calculation is an eye calculation that is a function of a previous eye calculation.

Abstract: Temperature control in an RTP system can be improved by consideration of one or more witness structures different from the wafer (or other semiconductor object) being processed. For example, power coupling between the RTP heating system and witness structure can be used to adjust one or more control parameters, such as model definitions, that are used by the RTP system to control wafer heating. As another example, a stored trajectory of a desired witness structure temperature or other property can be used as a basis for control during a processing cycle. Thus, the witness structure may be controlled “closed-loop” while the wafer is heated “open-loop.” As a further example, a heat flux between the RTP heating system and witness structure can be used to determine radiant energy from the heating system that is incident on the witness structure. One or more control actions can be taken based on this incident energy.

Abstract: A method and apparatus are described for providing top heat to assist with baking in an oven appliance having a gas bake burner. The top heat is provided by a heating element positioned in the top of the oven cavity. This top heating element is operated in a manner that assists the bottom, gas bake burner with properly browning the food on both its top and bottom. The operation of the both the top heating element and the gas bake burner can be varied to provide proper cooking and browning based upon e.g., the type of food being cooked, the amount of food being cooked, and the level of browning desired.

Abstract: A cooking method which provides optimized cooking results when starting the cooking process at ambient temperature and that is applicable to the majority of the food categories.

Abstract: In accordance with some embodiments of the present disclosure, a heat treatment system, a heat treatment method, and a program are provided. The heat treatment system includes a heating unit configured to heat an inside of a processing chamber receiving a plurality of objects to be processed, a heat treatment condition storing unit configured to store a heat treatment condition, a power change model storing unit configured to store a model showing a relationship between a temperature change inside the processing chamber and a power change of the heating unit, a changed temperature receiving unit configured to receive information on a change of the temperature inside the processing chamber, a power calculation unit configured to calculate power of the heating unit required at a changed temperature, and a determining unit configured to determine whether the power of the heating unit calculated by the power calculation unit is saturated.

Abstract: The present invention relates to a method for performing an automatic cooking process in an oven, wherein the oven is in a preheated state with a first starting temperature (T0) in the beginning of said automatic cooking process. The method includes the following steps of switching off at least one heating element during a cooling down period (10) and finishing the cooling down period (10) after a cooling down time (tcd), when a predetermined first end temperature (T1) has been reached. The cooling down time (tcd) is detected. The method includes the further steps of switching on at least one heating element during a heating up period (12) and finishing the heating up period (12) after a heating up time (thu) and/or when a predetermined second end temperature (T3) has been reached. A mathematical function (14) including the cooling down time (tcd) and the heating up time (thu) is used in order to determine further parameters of the cooking process.

Abstract: A control system for an oven including a plurality of heating elements positioned within the cooking cavity includes a temperature sensor configured to detect an air temperature within the cooking cavity, a user interface for receiving a desired temperature set point command, and a controller operatively coupled to the temperature sensor and user interface. The controller is configured to determine a power splitting ratio between the first and second heating elements based on user-specified cooking mode and/or type of food being cooked, determine a total power command signal based on a determined error value between the detected cavity air temperature and the desired temperature set point command, and adjust a power level of each of the first and second heating elements based on the total power command and the power splitting ratio.

Abstract: There is provided a cooked rice molding apparatus which enables a rice mat to be easily moved and the rice mat to be stored. A rice mat formed into a plate shape by a forming section 3 is spread over a pick plate 5 placed on a slide tray 4, and the rice mat, along with the pick plate 5, is removed from the slide tray 4.

Abstract: The heat treatment apparatus includes: a processing chamber which accommodates a processing object; a heating unit which heats the processing object accommodated in the processing chamber; a temperature detecting unit which detects an internal temperature of the processing chamber; and a controller which sets a second setting temperature identical to as a temperature detected by the temperature detecting unit when the temperature detected by the temperature detecting unit falls below a predetermined first setting temperature due to an external disturbance; controls the heating unit so that a third setting temperature between the second setting temperature and the first setting temperature becomes identical to the temperature detected by the temperature detecting unit; and controls the heating unit so that the first setting temperature becomes identical to the temperature detected by the temperature detecting unit after the third setting temperature becomes identical to the temperature detected by the temperat

Abstract: An electric oven is configured to broil foodstuffs with either its oven door opened or closed. The operating parameters of the oven's broiling elements are altered based on the position of the door.

Abstract: The present invention relates to an oven (1) comprising a cooking chamber (2) wherein the cooking process is performed, a heater (3) for cooking the foodstuffs emplaced in the cooking chamber (2), a thermostat that controls the operation of the heater (3) and a control unit (4) that regulates the cooking parameters of temperature and duration such that energy savings is maintained at different temperature values (T1) defined by the user such as 160° C., 180° C., 200° C., 220° C., . . . according to type of food to be cooked.

Abstract: A rapid thermal processing apparatus comprises a processing chamber which subjects a semiconductor substrate to rapid thermal processing. A substrate support part is arranged in the processing chamber and supports the substrate. A lamp part optically irradiates the substrate supported by the substrate support part and heats the substrate. A thermo sensor is provided to measure a temperature of the substrate. A temperature computing part computes the temperature of the substrate based on an output signal of the thermo sensor. A control part controls an irradiation intensity of the lamp part according to the temperature computed by the temperature computing part. In this apparatus, the control part is provided to correct a control parameter of the irradiation intensity of the lamp part based on a measured reflectivity of a surface of the substrate.

Abstract: A catalytic conversion unit treats emissions emanating from a cooking event. The unit comprises a housing to contain the other components that connects either directly or through the use of ancillary components to the oven cavity of a residential range, or oven. Contained within the housing are an electric heating element and a catalyst unit. The housing may connect to additional components to complete the venting of the exhaust to the atmosphere. The electric heating element is arranged so that infrared radiation from the hot surface of the element is visible by the inlet face of the catalyst. The power output of the heater is sized so that the catalyst reaches a minimum operating temperature to initiate the catalytic reaction in advance of the temperature increase in the air coming from the cavity.

Abstract: An oven having one or more low-temperature self-cleaning modes has an interior cavity and at least two heating elements in the interior cavity. A sump is formed in the bottom wall of the cavity. The oven has an electronic control unit, which activates and deactivates the heating elements during operation of the low-temperature self-cleaning mode. The electronic control unit may disable an oven door lock during a low-temperature self-cleaning mode.

Abstract: The present invention relates to an oven comprising a first chamber and a second chamber, 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 in each chamber individually using a fluid, respectively, and means to adjust the flow distribution over the width of the conveyor means depending on at least one process parameter or recipe.

Abstract: A device for heating a biological sample, the device having a heating source comprising a semiconductor chip. A sample chamber, or other medium to be heated, is positioned adjacent the heating source, wherein the sample chamber is configured to house a biological sample at a predetermined temperature. A microcontroller is electrically coupled to the semiconductor chip and a sensor positioned inside, at, or near the sample chamber. The microcontroller supplies a load current to the heating source to generate heat from the heating source, and the sensor is coupled to the microcontroller to provide feedback for controlling the heat generated by the heating source. The device may also support different heating profiles that are software and/or hardware selectable.

Abstract: An apparatus and methods are provided for heating and sensing the temperature of a chemical reaction chamber without direct physical contact between a heating device and the reaction chamber, or between a temperature sensor and the reaction chamber. A plurality of chemical reaction chambers can simultaneously or sequentially be heated independently and monitored separately.

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 method for automatically controlling the heating/cooking of a food item in a cooking oven having a door, heaters and an oven temperature acquisition system, comprising the steps of measuring the total electrical power (Pin) absorbed by the oven, measuring the oven temperature, and assessing the actual power (Pload) transferred to the food item by automatically compensating disturbance factors. A cooking oven is also disclosed.

Abstract: A control unit can select a large-number control zone model in which the number of control zones, which are independently controlled, is large, and a small-number control zone model in which the number of control zones, which are independently controlled, is small. When a temperature is increased or decreased, the control unit can select the small-number control zone model so as to control, based on signals from temperature sensors of the respective control zones C1 . . . C5 whose number is small, heaters located on the respective control zones C1 . . . C5. When a temperature is stabilized, the control unit can select the large-number control zone model so as to control, based on signals from the temperature sensors of the respective control zones C1 . . . C10 whose number is large, the heaters located on the respective control zones C1 . . . C10.

Abstract: A system is provided for heating or cooling discrete, linearly conveyed substrates having a gap between a trailing edge of a first substrate and a leading edge of a following substrate in a conveyance direction. The system includes a chamber, and a conveyor operably configured within the chamber to move the substrates through at a conveyance rate. A plurality of individually controlled temperature control units, for example heating or cooling units, are disposed linearly within the chamber along the conveyance direction. A controller is in communication with the temperature control units and is configured to cycle output of the temperature control units from a steady-state temperature output as a function of the spatial position of the conveyed substrates within the chamber relative to the temperature control units so as to decrease temperature variances in the substrates caused by movement of the substrates through the chamber.

Abstract: A method of controlling an oven is provided. The oven includes a first heater, a second heater having a lower output than the first heater, at least one third heater, and at least one fan blowing a heat of the third heater to a cavity. The first heater operates for cooking food and then the second heater operates after the first heater stops. Then, the third heater and the fan continuously operate while the first heater and second heater operate.

Abstract: A method of operating a household oven to cook vegetables using steam during a cooking cycle.

Abstract: The invention relates to a temperature probe for an oven, comprising in one embodiment a longitudinal housing in the form of a spit. A temperature sensor and an electronic unit are arranged in a tip and are connected at the other end to emitting means. The temperature probe comprises a thermogenerator for producing energy. The thermogenerator uses a temperature difference between a higher temperature inside the oven and a lower core temperature in a food product, such as roast, in which the temperature probe is inserted, for producing energy for operating the emitting means.

Abstract: A electric oven is provided that includes a body, a cooking chamber located within the body for receiving food, the cooking chamber having an upper surface, a lower surface, and a rear surface joining the upper surface to the lower surface, at least one of a convection heater located at the rear surface of the cooking chamber and a bake heater located at the lower surface of the cooking chamber, and at least two broil heaters located at the upper surface of the cooking chamber, each of the at least two broil heaters being individually operable. Methods for preheating the electric oven are also provided.

Abstract: There is provided a door lock control device in a heating cooker that prevents a door from being accidentally unlocked when the door is locked and a temperature inside the heating cooker is a predetermined temperature or more such as during self-cleaning. When the temperature inside the cooker is low and a thermal switch 8 of a lock detection and thermal switch portion 6 is closed, the lock detection and thermal switch portion 6 can be energized, and a power supply line 2 can supply power to a drive motor 5 to lock and unlock the door. In the case of self-cleaning or the like, the door is locked and a detection switch 7 is on a door lock side 7a, but the temperature inside the cooker is high and thus the thermal switch 8 is opened, and the power supply line 2 is interrupted.

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 modular pizza oven kit, pizza oven finger assembly support, and a method of operating a pizza oven at different speeds and a control arrangement for performing the method. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, any statements made relating to the abstract are not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

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 device for heating food includes a housing and a plurality of heated shelves or trays supported on the housing. Each tray includes a heater and a temperature sensor. The heater is operable to heat the tray and the temperature sensor is capable of sensing the temperature of the tray. A controller is coupled to each heater and each temperature sensor, and the controller is configured to operate the heater as a function of the tray temperature.

Abstract: An oven having one or more low-temperature self-cleaning modes has an interior cavity and at least two heating elements in the interior cavity. A sump is formed in the bottom wall of the cavity. The oven has an electronic control unit, which activates and deactivates the heating elements during operation of the low-temperature self-cleaning mode. The electronic control unit may disable an oven door lock during a low-temperature self-cleaning mode.

Abstract: An apparatus and methods are provided for heating and sensing the temperature of a chemical reaction chamber without direct physical contact between a heating device and the reaction chamber, or between a temperature sensor and the reaction chamber. A plurality of chemical reaction chambers can simultaneously or sequentially be heated independently and monitored separately.

Abstract: A multi-stage cooking method for a counter-top electric oven is provided. The oven may include at least one cooking element and at least one control system coupled to the cooking element, the control system including a processor, a storage device, and an input interface. The multi-stage cooking method may include: receiving the multi-stage cooking recipe for the counter-top electric oven; storing the multi-stage cooking recipe in the storage device of the counter-top electric oven; and executing the multi-stage cooking recipe with the counter-top electric oven.

Abstract: A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

Abstract: A thermal processing apparatus (1) comprises a chamber body (6), a holding part (7) for holding a substrate (9) inside the chamber body (6), a light emitting part (5) for heating the substrate (9) through light irradiation and a light measuring part (2) for measuring light energy. The light measuring part (2) comprises a calorimeter (24) disposed outside the chamber body (6), a light guide structure (20) for guiding the light inside the chamber body (6) to the calorimeter (24) and a calculation part (25) for performing computations on the basis of an output of the calorimeter (24). In the thermal processing apparatus (1), by measuring the light from the light emitting part (5) by the calorimeter (24), it is possible to measure the energy of light emitted from the light emitting part (5) during thermal processing inside chamber body (6) and obtain a surface temperature of the substrate (9) by the calculation part (25).

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: Contemplated fully automated coffee roaster have significantly reduced energy demands, use electrical heat as a heat source in a temperature-only driven program mode, and eliminate smoke and smell within the roaster. Most preferably, contemplated fully automated roasters will consume only about 10 percent of the energy as compared to known devices on a per kilogram basis of beans and require no operator experience.

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 method for controlling a pyrolysis cleaning process in an oven includes the steps: a) heating an oven cavity of the oven by switching on a heat source; b) measuring, using an oxygen sensor, an oxygen concentration in the oven cavity or in an exhaust-air conduit configured to discharge fumes from the oven cavity; c) comparing, in an evaluation circuitry of an electrical control unit, the measured oxygen concentration to a predefined limit value stored in a memory; d) operating, if the measured oxygen concentration drops below the limit value, the oven for a predefined first time interval with the heat source switched off, a duration of the first time interval being stored in the memory; and e) repeating steps b) through d) after the first time interval has ended; or f) repeating steps a) through d) if the measured oxygen concentration is equal to or greater than the limit value.

Abstract: A control system for an oven includes a temperature sensor configured to detect a cavity temperature within the cavity, and a controller operatively coupled with the sensor. The oven includes a body having a cavity defined therein and at least one heater positioned within the cavity. The controller is also configured to receive a signal from the sensor, to calculate a rate of temperature change of the cavity temperature, and to adjust a power level of the heater based on the cavity temperature and the calculated rate of temperature change.

Abstract: Method for cooking food, to be performed in an oven with a cooking cavity, a core-temperature proble capable of being introduced in a food item placed in the cooking cavity and provided with a temperature sensor for the food temperature and a sensor for detecting the temperature within the oven cavity, wherein these sensors are adapted to generate and output respective signals, control means being provided, which are adapted to receive and process such signals issued by said temperature sensors and to supply corresponding operating commands to heating means associated to the oven; there are provided setting means adapted to define a selectively modifiable value of a final reference temperature.

Abstract: A method of baking bread using steam in an automated household oven with a cooking cavity and a steam system for introducing steam into the cooking cavity comprises determining a presence of bread in the cooking cavity and introducing steam into the cooking cavity upon a positive determination of the presence of bread. After the positive determination, the steam is introduced into the cavity to maintain a desired relative humidity in the cavity for a predetermined period of time to aid in formation of a moist, flexible crust on the bread, and the amount of steam introduced into the cavity decreases after the predetermined period of time. The cavity can be preheated and prehumidified prior to the determining of the presence of the bread in the cooking cavity.

Abstract: In order to detect a change in the temperature of a substrate (2) and a change of the distribution of oxygen radical concentration near a surface of the substrate (2), a lamp power in each zone of a heater (3) and a pressure in a reactor (1) are measured, the measured lamp power in each zone of the heater (3) and the measured pressure in the reactor (1) are inputted to the prediction equation of process model of a monitoring device (16)to predict the thickness profile of the substrate (2), and it is decided whether an abnormality occurs in thermal processing on the substrate (2) based on the predicted thickness profile.

Abstract: To devise a heating device of the light irradiation type in which costs can reduced by reducing the number of filament lamps and current source parts without adversely affecting the illuminance distribution with respect to a wafer, in a heating device of the light irradiation type that has a light source part, in which several filament lamps are located parallel to one another, in which at least one of the filament lamps has several filaments which are located along the bulb axis are supplied with power individually to produce light which is irradiated from the light source parts onto an article to be treated, the distance between at least some of the adjacent filament lamps to one another is nonuniform.

Abstract: A device for heating a biological sample, the device having a heating source comprising a semiconductor chip. A sample chamber, or other medium to be heated, is positioned adjacent the heating source, wherein the sample chamber is configured to house a biological sample at a predetermined temperature. A microcontroller is electrically coupled to the semiconductor chip and a sensor positioned inside, at, or near the sample chamber. The microcontroller supplies a load current to the heating source to generate heat from the heating source, and the sensor is coupled to the microcontroller to provide feedback for controlling the heat generated by the heating source.

Abstract: The invention relates to a temperature probe for an oven, comprising in one embodiment a longitudinal housing in the form of a spit. A temperature sensor and an electronic unit are arranged in a tip and are connected at the other end to emitting means. The temperature probe comprises a thermogenerator for producing energy. The thermogenerator uses a temperature difference between a higher temperature inside the oven and a lower core temperature in a food product, such as roast, in which the temperature probe is inserted, for producing energy for operating the emitting means.

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.