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: 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 multi-layered carrier comprising: a first layer; a jacket; a laminated fabric heater disposed between the first layer and the jacket, wherein the heater comprises a consolidated electrically conductive fabric layer, a plurality of bus bars, a first thermoplastic layer, and a second thermoplastic layer, wherein the first and second thermoplastic layers sandwich the consolidated electrically conductive fabric layer and the plurality of bus bars to form a fused single sheet; and a cavity formed from the assembly of the first layer, the jacket, and the heater; wherein the multi-layer carrier provides for the even distribution of heat throughout the cavity.

Abstract: A warming drawer for mounting within a cabinet capable of maintaining the temperature in the warming drawer at one of a proofing temperature, a warming temperature, and a slow cooking temperature. The warming drawer can also include a housing having opposing side walls and at least one spacer extending from each of the side walls to space the side walls from the cabinet when the warming drawer is mounted within the cabinet to form dead air spaces between the side walls and the cabinet.

Abstract: An apparatus for cooking foods comprises a cooking chamber provided with humidity-detecting device arranged in such a way as to detect the humidity in said cooking chamber, wherein said humidity-detecting device comprises a capacitive sensor; a system for controlling the humidity in a chamber for cooking foods comprises a humidity detecting device provided with a capacitive sensor.

Abstract: An appliance having an input device, a control, a motor, and an analog display is provided. The input device is employed to input a set point temperature. The control is operably coupled to the input device and receives the set point temperature from the input device. The motor is operably coupled to the control and receives instructions from the control based on the set point temperature. The analog display is operably coupled to the motor. The analog display is driven by the motor to temporarily display the set point temperature and then to display a current temperature as the current temperature increases toward the set point temperature.

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: The present invention discloses a relay switch arrangement for a toaster, the arrangement has an actuating member releasably engaged to the engaging metal positioned above the electromagnet, and shifted between a power-on position and a power-off default position. A homing spring is provided biasing against the actuating member for maintaining the actuating member in the power-off position. Electrical contacts are respectively provided onto a pair of power slabs for selectively completing the circuit, wherein in the power-on position, the actuating member drives two contacts approach with each other complete the circuit to charge the electromagnet attracting the engaging metal, in the power-off default position, the circuit is powered off enabling the electromagnet to release the engaging metal, the homing spring will upwardly push the actuating member thus driving the engaging metal tilt up so as to disengage the pair of contacts for security purposes.

Abstract: A cooking device and method that conserves power consumption. The cooking device includes a controller that runs a program that controls the cooking device to changeover from a cook mode to an idle mode when food products are being cooked. The cooking device has a conveyor that conveys food products along a cooking passageway between an inlet and an outlet. A sensing device provides an output indicative of the presence and/or absence of food products on the conveyor. The controller responds to the output to lower the power consumption of the cooking device during the idle mode by operating heating devices and/or fans with lower power.

Abstract: A controller for a food holding oven determines one or more time periods during each of which heat is directed at a pre-cooked food item. By controlling the heat intensity and the time over which different amounts of heat are provided to different types of pre-cooked food items, the time during which a particular type of pre-cooked food item can be kept palatable is maximized.

Abstract: After a preheating operation is performed to raise an inner temperature of a heating chamber to a target preheating temperature (first specified temperature) by a first steam superheater of a steam temperature-raising device, a cooking operation is performed to raise, by the first steam superheater of the temperature-raising device, a temperature of steam obtained by heating of water in a steam generator by heaters 42A, 42B of the steam generator and then supply the steam to the heating chamber. In this process, when inner temperature of the heating chamber detected by an inner temperature sensor 81 during the preheating operation has come to or beyond a steam generation start temperature (second specified temperature) which is lower than a target preheating temperature, a control unit 80 decides that a steam generation start condition has been satisfied, and heats water in the steam generator by the heaters of the steam generator.

Abstract: A cooking appliance including a high-level cooking appliance having a muffle including a muffle compartment defining a cooking compartment with a muffle opening, a door for movement between an open and closed relationship with the muffle opening and a drive device controlled by a control device for moving the door, the cooking appliance including a detector for determining a trapping condition wherein an object becomes trapped as the door is being moved, wherein the detector is configured for detecting the trapping state by comparing a door movement parameter with a threshold value associated with door movement.

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 cooking appliance and a method of controlling the cooking process in the cooking appliance. The cooking appliance includes a heating device, especially for grilling. To improve the browning process of food in the cooking appliance the radiation time of the cooking appliance is increased. The time is increased by a temporary cooling-down phase where the temperature is reduced, that is initiated by opening the cooking appliance door, for example, to turn the food being browned. The cooking appliance then increases the temperature again over a subsequent heating-up phase initiated by closing the cooking appliance door.

Abstract: A cooking appliance comprises at least one cooking compartment, at least one installation compartment, at least one gas sensor array for detecting the atmosphere within the cooking compartment, the atmosphere within the installation compartment, and/or the atmosphere surrounding the cooking appliance. The gas sensor array(s) have at least two separate, different individual sensors and/or at least one coherent sensor field including at least two different sensor segments. The cooking appliance additionally includes at least one storage unit for storing signals detected by the gas sensor array(s), at least one evaluation unit for processing the detected signals, at least one control unit for controlling cooking or cleaning processes, at least one first feed line for transporting the atmosphere from the cooking appliance to the gas sensor array(s), and at least one valve at the inlet and/or in the area of the first feed line.

Abstract: An electric oven includes an oven body, a first convection system having a first convection heater and a first convection fan that are installed in the oven body to operate for a first space in the oven body, and a second convection system having a second convection heater and a second convection fan that are installed in the oven body to operate for a second space in the oven body. Further, the first and second convection fans are driven by a single common driving unit.

Abstract: A heat processing apparatus comprises: a reaction vessel; a heating unit disposed in the reaction vessel and configured to heat the processing region; a temperature detection part configured to detect a temperature of the processing region; and a control part configured to control the heating unit by a PID control.

Abstract: A cooking apparatus includes a housing including a cooking chamber, a heating unit detachably mounted in the housing, and a power connection portion for connecting the heating unit to an external power source. The heating unit can heat food when the heating unit is located in the housing, and the heating unit can independently heat food when the heating unit is removed from the housing.

Abstract: A convection chamber of a cooking device includes a convection fan rotatably installed in a cooking chamber, a convection motor that rotates the convection fan, a convection cover provided in front of the convection fan and having a channel that collects air in the cooking chamber, sucks the air to the convection fan, and discharges the air from the convection fan to the cooking chamber, and a radiating fan provided between the convection fan and the convection motor and rotated by the convection motor.

Abstract: The present invention relates to a combined toaster and microwave oven having a function to cook food by using microwave and a function to bake bread. Accordingly, the present invention provides a combined toaster and microwave oven comprising: a body forming an appearance thereof; a cavity formed in the body, for accommodating objects to be cooked by using microwave; an electronic chamber provided at a portion inside the body and in which electronic parts for applying microwave into the cavity are installed; and a toaster. The toaster comprises: a toaster case provided in the front of the electronic chamber and having slits on both sides thereof; at least one tray assembly having means for receiving and ejecting bread and preventing the bread from slanting; and a heater assembly installed inside the toaster case, for heating the bread.

Abstract: A method for detecting a fire condition in a cooking chamber of a baking oven. The method includes measuring the oxygen concentration in the baking oven and also using an evaluation circuit of an electronic controller to determine the rate of change of the oxygen. The oxygen concentration and the rate of change are compared to predetermined values stored in a memory of the electronic controller. If the oxygen concentration reaches a value smaller than a limit in the range of 15 to 20 percent by volume, and the rate of change of the oxygen concentration exceeds a rate of decrease of about 2.5 percent by volume per 10 seconds, the fire condition is detected. Subsequently an alarm is created and/or at least one of the heat output or air circulation through the oven is reduced.

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

Abstract: A baking oven and a method of operating the baking oven. The baking oven including a thermally insulated muffle, a circulating fan arranged inside of a fan compartment in the muffle, a least one heating device outside of the fan compartment and adjacent the walls of the muffle. The baking oven further including a control device for switching the heating device and circulating fan off and on, in accordance with a pre-determined temperature/time profile during the operation of the baking oven. The operation of the baking oven compensates for the difference in temperature between a temperature sensor adjacent a wall of the baking oven and the center of the muffle.

Abstract: Various present invention devices enable adherence to requirements for medical items. A medical item of the present invention includes a monitoring or data recording device to monitor and/or record medical solution conditions. The device may further include indicators to indicate compliance of the medical solution with prescribed requirements (e.g., manufacturer, medical standard or regulation, etc.). The medical item may alternatively include a barcode or transponder to uniquely identify the medical item to a thermal treatment system measuring and storing conditions in a central database. The present invention further includes various thermal treatment systems that monitor medical items for prescribed requirements and display the monitored parameters to medical personnel. In addition, the present invention may place time stamp information on medical items to enable determination by medical personnel of compliance with prescribed requirements.

Abstract: A simple tool for compressing a safety interlock switch comprising a first portion and a second portion, and a magnet connected to the first portion, allowing the magnet to fixedly contact or stick to the metal box of the HVAC unit, compressing the safety interlock switch with the second portion.

Abstract: A cooking device having a cooking compartment, which is divided by a partition. The cooking device includes a partitioning member, installed in a cooking chamber, for partitioning the cooking chamber into a first cooking chamber and a second cooking chamber, a heater for heating food placed in the cooking chamber, and a ventilating device for ventilating air in the first cooking chamber and the second cooking chamber, independently.

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 paint oven including a conveyor conveying painted articles through the oven and a plurality of infrared temperature sensors directed toward and measuring the temperature of predetermined areas of the painted articles, and a control receiving a signal from the infrared temperature sensors and comparing the temperature to a predetermined standard. The disclosed embodiment further includes calibration targets opposite the infrared temperature sensors and independent temperature sensors measuring the temperature of the target for calibration of the infrared temperature sensors. The method of this invention further includes aligning the infrared temperature sensors with a coaxial light source.

Abstract: Various present invention devices enable adherence to requirements for medical items. A medical item of the present invention includes a monitoring or data recording device to monitor and/or record medical solution conditions. The device may further include indicators to indicate compliance of the medical solution with prescribed requirements (e.g., manufacturer, medical standard or regulation, etc.). The medical item may alternatively include a barcode or transponder to uniquely identify the medical item to a thermal treatment system measuring and storing conditions in a central database. The present invention further includes various thermal treatment systems that monitor medical items for prescribed requirements and display the monitored parameters to medical personnel. In addition, the present invention may place time stamp information on medical items to enable determination by medical personnel of compliance with prescribed requirements.

Abstract: A warming appliance having factory preset temperature modes. The warming appliance comprises an enclosure having a wall. The enclosure defines an interior space having an opening. A drawer is configured to be reciprocally moved within the interior space. The drawer having a wall configured to close the opening. The heating apparatus is configured to change the temperature inside the drawer. The user interface is associated with the drawer and configured to control the heating apparatus. The temperature control apparatus is coupled to the heating apparatus and user interface. The temperature control apparatus is associated with the enclosure, wherein food stuff and objects contained in the drawer are maintained at a predetermined temperature.

Abstract: An oven temperature control system for an oven cell having a top heating element with two separate heating conductors in a top portion of the oven cell, a bottom heating element with two separate heating conductors in a bottom portion of the oven cell, and a convection heating element and fan. A control separately controls the on and off operations of each of the heating elements and the convection fan based on a selected mode of cooking operation and a selected temperature for cooking. A plurality of temperature sensors are positioned at different locations in the oven cell and operatively connected to the control. The control determines the selected temperature for cooking to be maintained in the oven cell by averaging selected temperatures sensed by the plurality of temperature sensors in predetermined proportions based on the selected mode of cooking operation.

Abstract: A method of cooking food with steam in an automatic household oven comprises receiving a user inputted cooking temperature, receiving a user inputted steam level, and implementing a preprogrammed steam cooking cycle based on the user inputted cooking temperature and the user inputted steam level.

Abstract: A food cooking and heating cabinet having a closed air convection system consisting of a variable speed blower in a air heating chamber for circulating air past a variable heating element, through a food holding oven, and back to the air heating chamber, a control for selecting a desired temperature to be maintained in the food holding oven, and means for comparing the temperature at the outlet and the inlet of the heating chamber to the selected temperature causing the air variable heating element to operate and the speed of the blower to increase when more heat is required and reduces both heat and blower speed as the need for the higher heat and air flow is no longer required, and when preset parameters are reached automatically sets the temperature to a preset temperature and holds the heated product to the predetermined temperature.

Abstract: A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the

Abstract: An oven having a cooking cavity and a removable rack structure has a rack sensor in the oven. The sensor provides an indication of an absence or presence of the structure and an oven control permits oven cleaning in response to the indication of the absence of the structure or prevents oven cleaning in response to the indication of the presence of the structure.

Abstract: A switching device for controlling an industrial cooking apparatus having a cooking chamber that can be closed by means of a door having a movable door handle with a movable door latch attached to it, with a switch fixed to the housing and with a magnet for actuating the switch, the magnets being arranged in the movable door latch at a position that is positioned adjacent to the switch in a latched state of the door.

Abstract: The present invention relates to a combined toaster and microwave oven having a function to cook food by using microwave and a function to bake bread. Accordingly, the present invention provides a combined toaster and microwave oven comprising: a body forming an appearance thereof; a cavity formed in the body, for accommodating objects to be cooked by using microwave; an electronic chamber provided at a portion inside the body and in which electronic parts for applying microwave into the cavity are installed; and a toaster. The toaster comprises: a toaster case provided in the front of the electronic chamber and having slits on both sides thereof; at least one tray assembly having means for receiving and ejecting bread and preventing the bread from slanting; and a heater assembly installed inside the toaster case, for heating the bread.

Abstract: In one aspect, a food thawing cabinet includes at least one thawing chamber and one or more wall blowers and a heater for producing a controlled high volume of air flow over food product, with the heater controlled in a cyclic manner. In another aspect, various advanced control techniques for controlling heat input are provided in an effort to lower the time required to thaw frozen food products in a safe manner.

Abstract: In general, one embodiment of the invention is directed to food holding apparatus for holding pre-cooked food at a selected holding temperature. The apparatus comprises a cabinet having at least one holding compartment therein, and pre-cooked food in the holding compartment, the food having been previously cooked in a cooking appliance. At least one radiant heat source is spaced above the food a distance less than 12 inches for delivering radiant heat to the food. A control mechanism varies the amount of radiant heat delivered by the heat source to the food to maintain the food at the selected holding temperature. A related method is also disclosed.

Abstract: An electric oven including lower heaters arranged under a cooking chamber thereof. The electric oven includes an outer case defining the appearance of the electric oven, an inner case inwardly spaced apart from the outer case by a predetermined distance, and lower heaters arranged between bottom walls of the outer and inner cases. The inner case internally defines a cooking chamber, and a blowing fan is installed near the lower heaters to circulate air existing in the cooking chamber toward the lower heaters. With the electric oven configured as stated above, heat generated by the lower heaters is transferred to the cooking chamber in the form of conductive heat and convective heat, resulting in fast and efficient heat transfer and even cooking of food.

Abstract: An apparatus for heating and cooling an article is provided. The apparatus comprises an enclosure having top, bottom, and side walls and an entrance and an exit. A first belt system comprising one or more belts extends from a loading position through a portion of the enclosure. The first belt system has a loading end and an unloading end. A second belt system comprising one or more belts extends from the unloading end of the first belt system to an unloading position. The second belt system has a loading end and an unloading end. The enclosure includes one or more heating sources positioned adjacent the first belt system for heating the first belt system.

Abstract: The oven includes a lower electrical heating element which is located below a support member. Two laterally spaced apart upper electrical heating elements are supported above the support member and the food to be cooked. An electrical system is provided for supplying electrical power to the lower electrical heating element and to the two upper electrical heating elements. A controller is provided for controlling electrical power applied to the lower heating element and to the two upper electrical heating elements. By way of a thermocouple, the controller senses the temperature in the oven and controls the lower heating element to maintain a set point temperature, i.e. 550° F., in the oven. When any of the upper heating elements is activated, and is in a broiling sequence the controller disables these upper heating elements if the temperature in the oven rises above an upper temperature level of i.e. 585° F.

Abstract: A cooking device is provided which blows most of the air blown from a circulation fan in a heater room to a heater, such that the heating of air by the heater is facilitated and the volume of the rear side of a heater case is reduced to permit manufacture of the cooking device in a small size. The cooking device includes a heater case provided to form a heater room in an inner case, a circulation fan installed in the heater room, a heater installed outside of the circulation fan in the heater room, a motor mounted outside the heater case and driving the circulation fan, and a first sunken part formed such that a portion of the heater case, on which the motor is mounted, is sunken inward with respect to the heater room by a predetermined depth.

Abstract: Multiple microcontrollers are used in controlling operation of an appliance thereby providing enhanced safety. User input deactivating the appliance is received and processed by a first and second microcontrollers, which separately and independently act to remove power from the appliance upon receipt of user input. Failure of one microcontroller in processing user input does not result in the appliance entering into an unsafe mode. Further, a third processor in a power supply module is used to control power into, and out of, the power supply module, so that under certain conditions, power may be remove from the system entirely or to certain components.

Abstract: Various present invention devices enable adherence to requirements for medical items. A medical item of the present invention includes a monitoring or data recording device to monitor and/or record medical solution conditions. The device may further include indicators to indicate compliance of the medical solution with prescribed requirements (e.g., manufacturer, medical standard or regulation, etc.). The medical item may alternatively include a barcode or transponder to uniquely identify the medical item to a thermal treatment system measuring and storing conditions in a central database. The present invention further includes various thermal treatment systems that monitor medical items for prescribed requirements and display the monitored parameters to medical personnel. In addition, the present invention may place time stamp information on medical items to enable determination by medical personnel of compliance with prescribed requirements.

Abstract: A method of heating an optical member includes providing the optical member, directing heat from a heat source toward the optical member, and distributing the heat about the optical member through a high-thermal-conductivity apparatus disposed between the heat source and the optical member such that a surface of the apparatus defining a volume for receiving the optical member will have a substantially uniform temperature.

Abstract: A cooking appliance includes a controller for establishing a plurality of operating modes for heating an oven cavity. Specifically, the controller establishes one of a pre-heat mode, a ready mode, a first low power mode and a second low power mode for controlling a temperature of the oven cavity. Upon selecting a temperature for the oven cavity, the controller operates a radiant heating device, a convection fan and a convection heating device at full power to establish the selected temperature. After the selected temperature is achieved, the controller switches to a ready mode and reduces heat output of both the radiant heating device and the convection heating device, while also reducing fan speed. After respective periods of time in which a door of the appliance is not opened, the controller switches to first and second low power modes to conserve energy.

Abstract: A cooking apparatus equipped with heaters and a method of controlling the same. An aspect of the present invention is to increase convenience of a user by identifying a kind of an accessory, such as a wire rack, a crumb tray or the like, present in a cooking cavity based on a variation in an inner temperature of a cooking cavity at an initial operating stage of a cooking mode using the heaters and automatically performing the ON/OFF control mode of the heaters suitable for a corresponding accessory. A cooking apparatus is provided including two or more heaters installed in a first position of a cooking cavity heating food, the crumb tray is inserted in a second position of the cooking cavity and is used to contain the food in cooking modes using the heaters, and a temperature detection unit is installed between the first and second positions to detect an inside temperature of the cooking cavity.

Abstract: A system for heating optical members includes a thermally-conductive inner housing defining an interior volume for receiving an optical member to be heated, a thermally-insulative outer housing at least partially containing the thermally-conductive inner housing, and a heating structure disposed outside the inner housing and configured to provide heat through the thermally-conductive inner housing and into the interior volume defined by the inner housing.