Abstract: An infrared die oven has a die cradle for holding a die. A thermocouple is positioned within the die cradle to maintain it in direct contact with the die. A controller connected to the thermocouple continually reads the temperature of the die. When the die reaches a threshold temperature, the intensity of an infrared heating elements in the oven is reduced. When the die reaches the desired temperature, the controller continuously adjusts the intensity of the heater to maintain the die at the desired temperature.

Abstract: The invention relates to a method and an apparatus for monitoring the cooking or roasting process of foods in which, in accordance with the invention, an electrical, electromagnetic or magnetic property of the food or one of its parts is measured during the cooking or roasting process. The invention further relates to an apparatus for the carrying out of the method in accordance with the invention.

Abstract: A household food warmer for keeping foods and beverages warm includes a housing, a drawer which can be inserted into the housing, an interior chamber which is bounded by the housing and the inserted drawer and which is used to accommodate foods placed on plates, a heating element, an electrical circuit in which is arranged a first electrical switch for switching on the heating element, and a temperature sensor for measuring the interior chamber temperature. A convection fan is provided. The convection fan can be switched on via a second electrical switch arranged in the electrical circuit and can be switched off via the second electrical switch upon the occurrence of a switching condition that is dependent on the temperature sensor.

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 system used to program and coordinate the cooking operations for two or more ovens such that the cooking operations are completed at the same time, independent of particular setting variations. In accordance with a preferred embodiment of the invention, a single controller is utilized to program each of the ovens, with the controller incorporating an auto sequencing feature which causes the different cooking operations to be automatically performed, while terminating at the same time. Preferably, the system enables a second cooking operation to be programmed and initiated after a first cooking operation, while still providing for the auto sequencing of the cooking operation. Furthermore, a system is provided to enable the refrigerating of food items in one or more of the ovens prior to initiating a respective cooking operation.

Abstract: A cooking appliance employing rapid cook technology includes a controller which automatically converts conventional cooking temperatures input by a user to rapid cooking temperatures. In accordance with the most preferred form of the invention, after a user enters a standard radiant cooking temperature into a control panel, an electronic controller subtracts a certain amount, preferably 25° F. (approximately 14° C.), off of the standard temperature. This reduced temperature is then shown in a display provided in the control panel. The controller will use this temperature as the actual cook temperature for the cycle. However, in order to assure food quality, this method is only employed in relatively short convection cooking cycles, such as a convection bake mode.

Abstract: Food cooking oven, comprising a thermometric probe adapted to be introduced in the food to be cooked and to generate a signal that is representative of the detected temperature, in which said signal is sent to appropriate processing and display means capable of working out a final information (F) depending in a combined manner on both the detected temperatures and the cooking time. The oven is further provided with selection means adapted to send selective commands to said processing means. These processing means are furthermore adapted to automatically perform a comparison of said final information with said selective commands and issue respective signals, corresponding to the outcome of said comparison, towards appropriate indicator means. These signals are indicative of the period of time during which the food can be kept stored, ie. preserved after cooking, since they represent the bacterial count at the end of the cooking process.

Abstract: A multirack speedcook oven includes a cooking cavity, a plurality of racks within the cooking cavity, an RF generation module operationally coupled to the cooking cavity and configured to deliver microwave energy into the cooking cavity, at least one heat source positioned within the cavity and configured to supply heat energy to the cooking cavity, and a control configured to accept data regarding said plurality of racks, the control operationally coupled to the RF generation module, and the at least one heat source for selective control thereof based on the accepted data.

Abstract: A control system for a cooking appliance enables a consumer to perform a complete cooking operation regardless of whether food is placed into an oven after a preheating operation or without initially preheating the oven. When the consumer does not intend to allow the oven to be preheated prior to inserting the food to be cooked therein, the consumer can select a no preheat operation wherein the lack of preheating is automatically compensated for, preferably by causing the oven to perform the cooking operation in two stages. Initially, the oven is operated at full output capacity for a first predetermined period and thereafter operated at various heat outputs during a subsequent plurality of stages until the cooking operation is complete. In this manner the food is completely cooked without the need to add additional time to the overall cooking operation.

Abstract: A system is disclosed for determining optimal process settings for a conveyor oven, such as a reflow oven used to reflow solder paste on a PCB assembly. According to a disclosed embodiment, an ideal temperature profile is obtained from the solder paste specifications of the solder paste to be reflowed in the oven. The ideal temperature profile of the paste includes a preheat phase, a soak phase, a reflow phase and a cooling phase. One or more profiles that fit the oven are obtained by aligning the beginning of each phase of the ideal profile with a forward end of an oven zone. The profile that best fits the oven is selected as a target profile for the reflow soldering process. The set points of the oven zones for effecting the target profile when the solder paste is conveyed through the oven are determined.

Abstract: A status indicator (4) for a transparent ceramic glass cook top is disclosed which is able to display a range of colors. Typically such indications are used with red or smoked glass cooktops and are limited to red. The present invention is positioned directly underneath the transparent glass (22) which has an opaque layer (23) on the underside and wherein a portion (24) of the opaque layer has been removed thereby allowing the light source (2) to be visible directly above said cook top. The indicator may be used for a range of functions, including indicating the element is on and also that the heating region is too hot to be safely touched.

Abstract: A self-cleaning oven includes an oven cavity, a gas sensor in flow communication with the oven cavity, and a controller configured to select one of a plurality of self-clean cycle times based upon a peak value of sampled signals of the gas sensor.

Abstract: A steam cooking apparatus with a steam generator and several cooking planes in a common cooking chamber in which there are arranged a steam input opening connected to the steam generator and a steam outlet opening whereby a temperature measuring device is associated with the cooking chamber and is connected to a control device. For providing an energy-saving steam cooking apparatus for effectively controlling the temperature in the individual cooking planes there are associated with the cooking planes one or more steam input openings and/or one or more steam outlet openings and separate temperature measuring devices are arranged in at least two cooking planes.

Abstract: A self-cleaning oven includes an oven cavity, a gas sensor in flow communication with the oven cavity, and a controller configured to select one of a plurality of self-clean cycle times based upon a peak value of sampled signals of the gas sensor.

Abstract: A device that heats food quickly by using more than one power level during a heating cycle, and a method of toasting including the step of heating a food item at more than one power level during a toasting cycle.

Abstract: A convection oven includes an open coil heater element around a radial fan which expels air radially outward and through the coils of the heating element. A controller permits air temperature regulation and self-protection of the coil against over-temperature conditions, for example as a result of failure of the coil or failure of the motor that drives the fan.

Abstract: A self-cleaning oven includes a cooking chamber, a first heating element inside the cooking chamber, and a second heating element inside the cooking chamber. The first and second heating elements are configured to be energized simultaneously during a first stage of a self-cleaning operation of the oven.

Abstract: A programmable remote controlled apparatus and method for controlling the time and temperature of a cooking or a baking cycle. The apparatus comprises: a cooking or baking appliance, such as a conventional stove, broiler, conventional oven, convection oven, microwave oven or barbecue; a data storage and processing device such as a microprocessor or computer; a program stored in said microprocessor or computer for processing a code to control the time and temperature of the cooking or baking cycle; a device for entering a code into the microprocessor or computer; and a code which is provided by a party other than a user of the apparatus. The numeric code is entered at the remote site on a numeric keypad of a telephone apparatus or hand held transmitter.

Abstract: An over-temperature safety device is provided. A slug of material fusible at a selected critical temperature is positioned on a heat conductive surface. A bolt is positioned through a hole in the slug. The bolt has a head which is smaller than the bolt hole. A plate overlays the heat conductive surface with the slug therebetween. The plate has a hole through which the bolt head may pass. The plate hole, bolt and slug hole are coaxial. A compression spring urges the plate and the conductive surface together with less pressure than required to cause the slug to flow at temperatures below the critical temperature. The bolt is connected to a switch by an extension spring urging the bolt to pass through the holes in the plate and slug. When the slug melts, the bolt passes through the holes in the plate and the slug and opens the switch.

Abstract: A cooking appliance, such as a range, includes a cabinet within which is arranged an oven cavity that is adapted to be selectively closed by a pivotable door. A latching mechanism is provided to interconnect the door and the cabinet. The latching mechanism is movable between a locked position wherein the door is maintained closed and an unlocked position wherein the door can be pivoted to enable access to the oven cavity. The latching mechanism is operable in two distinct modes, i.e., a first mode wherein the latching mechanism is activated in conjunction with the operation of a self-clean cycle, and a second mode wherein the latching mechanism is operated independently of any other function of the cooking appliance. The second mode is particularly employed to prevent children from improperly utilizing the door as a stepping platform.

Abstract: An oven includes an oven cavity, at least one heat source disposed in the cavity, and an oven controller operationally coupled to the heat source. The oven controller is configured to accept data regarding a number of racks and control the at least one heat source based upon the accepted data.

Abstract: A self-cleaning sequence for a convection cooking appliance employs high velocity air to heat an oven cavity and components/ducting of an air circulation passage to self-cleaning (pyrolitic) temperatures. In accordance with the invention, the self-cleaning sequence includes four stages: a vent catalyst pre-heating stage; a low molecular weight hydrocarbon burn-off stage; a high temperature cleaning stage; and a cool down stage.

Abstract: A cooking appliance, such as a range, includes a cabinet within which is arranged an oven cavity that is adapted to be selectively closed by a pivotable door. A latching mechanism is provided to interconnect the door and the cabinet. The latching mechanism is movable between a locked position wherein the door is maintained closed and an unlocked position wherein the door can be pivoted to enable access to the oven cavity. The latching mechanism is operable in two distinct modes, i.e., a first mode wherein the latching mechanism is activated in conjunction with the operation of a self-clean cycle, and a second mode wherein the latching mechanism is operated independently of any other function of the cooking appliance. The second mode is particularly employed to prevent children from improperly utilizing the door as a stepping platform.

Abstract: The disclosed invention relates to an oven for cooking foodstuffs such as pizza by infrared radiation. The oven includes nichrome-quartz heating elements which are governed by a pulse type controller. The pulse type controller cause the heating elements to generate infrared radiation over selected time periods to efficiently cook a foodstuff.

Abstract: A toaster having an electronic circuit including a chip-on-board ASIC that controls the operation of toaster heating elements and an electromagnet to which relatively high voltage is applied to hold an armature carried by a bread carriage and toaster-operating assembly. The armature is freely suspended from a bread carriage and toaster-operating assembly and accurately guided onto the electromagnet when the bread carriage is lowered. The toaster has a one-piece main frame that includes both a base frame plate and a rear frame plate. Several economies are obtained by virtue the construction of the toaster. A one-piece control support member is mounted on the base frame plate that supports both mechanical and electronic assemblies for controlling the operation of the toaster in predetermined relative positions.

Abstract: A vertical toaster comprising a housing, heating elements, a food support and a drive. The heating elements are connected to the housing and comprise at least one calrod. The calrod comprises an electric wire surrounded by heat conductive electrical insulation and a metal cover. The food support is movably mounted to the housing for up and down motion. The drive is for moving the food support relative to the housing. The drive comprises a motor and a linkage between the motor and the food support for moving the food support both down and up such that food on the food support passes by the calrod. The calrod prevents an electrical shock to a user if the user accidentally contacts the calrod with an electrically conductive member.

Abstract: An oven includes an internal preparation chamber defining a cavity that receives and prepares food product therein. The oven further includes a first chef-side door that provides access to the cavity by the chef for the placement of food product to be prepared, and a second server-side door providing access to the chamber by the serving staff to remove the prepared food product.

Abstract: A cooking configuration includes a cooker having at least one control unit for controlling heat output of the cooker, an operating unit and a display unit each connected to the control unit, and a cooking space. The configuration also includes a cooktop having a sensor unit for weighing articles set down on the cooktop and establishing a weight measurement and a data line connecting the cooker to the cooktop. The sensor unit is connected to the control unit and communicates the weight measurement to the control unit. The cooker or the cooktop has an operating element for transferring the weight measurement from the sensor unit to the control unit. The operating element is connected to the control unit and the sensor unit and is disposed in the cooker or the cooktop.

Abstract: In an electric toaster, a power switch unit is switched by a actuator provided on a support seat, which is movable together with a carriage, from an OFF-mode, where power to an electric heating unit is cut-off, to an ON-mode, where power is supplied to the heating unit, when the carriage is moved from an upper limit position to a lower limit position. A control unit energizes an electromagnet when the switch unit is switched to the ON-mode to attract a magnetically-attracted plate on the seat so that, once a force to move the carriage to the lower limit position is relieved, a biasing device biases the carriage to move from the lower limit position to a toasting position, thereby holding the seat in a lower retaining position against biasing action of a biasing member and thereby holding the carriage in the toasting position.

Abstract: A temperature limiting user interface comprises a potentiometer for providing a reference signal to an electronic apparatus, the electronic apparatus being adapted to generate heat as a function of the reference signal; and a temperature-sensitive impedance, thermally coupled to the electronic apparatus so as to receive at least a portion of the heat, and electrically coupled to the potentiometer so as to alter the reference signal as a function of temperature.

Abstract: Disclosed is a moveable heat exchanger for use with a high temperature chamber, such as for instance a nitriding furnace. The heat exchanger is between a first position external to the furnace, and a second position in which the heat exchanger projects substantially into the furnace through an opening in a wall surface of the furnace. In use, the heat exchanger is in the first position during a high temperature portion of a process and is in the second position during a cooling portion subsequent to the high temperature portion of the process. The heat exchanger sealingly engages the wall surface about its periphery to prevent the exchange of atmospheric components in either direction between the interior of the furnace and the outside.

Abstract: An apparatus for determining at least one property of a cooktop is provided. The cooktop includes a cooktop surface and a vessel selectively positioned on the cooktop surface. The apparatus comprises an ultrasound transducer contacting the cooktop surface. The ultrasound transducer includes an ultrasound transmitter that contacts the cooktop surface and provides an ultrasound waveform to the cooktop surface creating an excitation in the cooktop surface. The ultrasonic transducer also includes an ultrasound receiver contacting the cooktop surface. The ultrasound receiver receives a resultant ultrasound waveform in response to the excitation and produces a receiver output signal in response to the resultant ultrasound waveform. A processor is connected to the ultrasound transducer. The processor receives the receiver output signal and produces a processor output signal corresponding to the at least one property of the cooktop.

Abstract: An electric toaster includes a power switch unit driven by an electromagnet, for holding a spring-loaded carriage mounted in a toasting compartment when the carriage is moved from an upper position to a lower position, so as to switch from an OFF-mode, where the electromagnet is disposed in a deactivated position, to an ON-mode, where the electromagnet is disposed in an activated position. A control unit enables the electromagnet to be excited when the carriage is moved from the upper position to the lower position so as to attract the carriage such that the electromagnet subsequently moves with the carriage from the deactivated position to the activated position.

Abstract: In invention provides a system for reducing or eliminating side lobes in patterned resist coatings. The system heats the resist briefly to induce the resist to flow. The system allows the resist to flow long enough for the side lobes to level, but not so long as to corrupt the resist pattern. The original resist pattern may be biased to allow for some flow during the side lobe reduction process. The invention is useful in eliminating side lobes that typically result when an attenuated phase shift mask is used to form a patterned resist coating with fine, sharp-edged features.

Abstract: A toaster structure comprises a rear plate, a rear door, and a safety switch. The rear plate has an opening at center portion with a pair of rails formed at respective sides of the opening, and a step below the lower end of the opening. The rear door comprises a pair of edges at respective sides, which align with the rails of the rear plate and will guide the rear door to slide along the rails up and down, whereas the step will receive the rear door and confine further movement. The safety switch is formed on the rear plate in align with one side of the step, and will be pressed by the rear door when the door is closed.

Abstract: A warming chamber defining a heated internal cavity is presented having a door that may be opened or closed to provide access to the cavity for the storage of, for example, food products. The chamber includes a temperature sensor that sends signals to a control regarding the sensed temperature within the cavity. The control then activates heating elements when necessary to maintain the cavity at a predetermined temperature. The control further senses when the door has been opened, and supplies a power boost to the heating elements in anticipation of a cooling effect even though a temperature drop within the cavity has not yet been sensed.

Abstract: A method of and device for checking a device for influencing the temperature of a baking oven includes switching on devices for influencing the temperature of a baking oven for a predetermined time and subsequently comparing a measured temperature obtained with a predetermined comparison temperature. A fault signal is output dependent upon the comparison result.

Abstract: A power control system for an electric cooktop. The power level is set by a knob connected to a potentiometer. Potentiometer information is digitally communicated by a controller over a serial communication bus to a power unit. The power unit communicates power level display information back to the controller over the same serial communication bus. The display information is displayed as numbers on a digital display by the controller. The power unit controls a heating element of the cooktop according to the potentiometer information. A second potentiometer can be added to control a second heating element by operating as a slave to the first controller. Further, multiple heating elements can be controlled by a single potentiometer by dividing the angular rotation into multiple segments or ranges.

Abstract: An intravenous solution bag includes a temperature sensing device in the form of a temperature sensing strip. The strip includes a temperature scale and corresponding temperature sensitive substances that change color or illuminate the scale indicators to visually indicate solution temperature. The strip may be formed integral with the bag, may be attached to the bag exterior surface, may be laminated to the bag exterior surface or may be encased with the bag within a solution bag liner. Further, the temperature sensing strip may be affixed to bottles containing intravenous or other solutions, where the strip is attached to the bottle exterior surface or to a label affixed to the bottle to measure and indicate temperature of fluid contained therein as described above. Moreover, the temperature sensing strip may be employed by a receptacle or delivery tube of an infusion apparatus to measure and indicate solution temperature prior to or during infusion.

Abstract: An automatic bread slice-toasting oven comprises a case, a toasting chamber, a guide rail form toasting shelf, an electrical transmission mechanism and a timing control circuit. A push rod provided with push claws is provided beneath the toasting shelf, the push claws are hinged to the two ends of the push rod via pivot pins respectively, the push rod is connected to the transmission mechanism. The motor rotates in the positive and negative directions by the controlling of the timing control circuit so as to reciprocate the push rod, so that the front claw on the push rod pushes the toasted bread slice out of the toasting chamber and the rear claw pushes a bread slice to be toasted into the toasting chamber. The toasting can be carried out automatically, continuously and alternatively by setting the time period of toasting with safety and convenience, thus increasing the efficiency of toasting greatly and ensuring the quality of the toasted bread slice.

Abstract: A heated transportation container is described. The container consists of at least a body and a lid, the body being generally cuboid and having one or more side walls and a base which together define an internal chamber over which the lid can be placed to close the container. Inside the chamber is disposed a pre-frozen or refrigerated cooling pack to keep the temperature low and in accordance with the invention, a laminar heating, panel is affixed, to at least a portion of the inner surface of one of the side walls and/or to base, said laminar panel comprising an electrically resistive component and electrical connections through which power can be delivered to said laminar panel. Battery powered control circuitry is also provided which communicates with a temperature measuring device disposed within the chamber.

Abstract: A delivery apparatus is provided by the invention. The delivery apparatus includes a container for holding an article to be delivered and a heater, and an enunciating device for displaying temperature conditions within the container. The container includes a plurality of walls forming an interior area and an opening, wherein the opening is provided with a size sufficient to allow movement of the article and the heater from outside the container to within the interior area of the container. The container includes a flap for selectively covering and uncovering the opening to allow access to the interior area of the container. The heater is constructed and arranged for placement within the interior area of the container and is provided for heating the article. The enunciating device includes a temperature sensor for sensing temperature within the container, a temperature display for displaying temperature conditions within the container, and a power source for operating the enunciating device.

Abstract: A programmable apparatus and method for controlling the time and temperature of a cooking or baking cycle. The apparatus comprises; a cooking or baking appliance, such as a conventional stove, broiler, conventional oven, convection oven, microwave oven or barbeque; a data storage and processing device such as a microprocessor or computer; a program stored in the microprocessor or computer for processing a code to control the time and temperature of the cooking or baking cycle; a device for entering the code into the microprocessor or computer; and a code which is provided by a party other than a user of the apparatus. In a first aspect of the invention, the code is a bar code on a food package and the device for entering the bar code is a scanner which is in the interior of the programmable apparatus. In another aspect of the invention, the code is entered at a remote location, such as an internet site, transmitter or a telephone apparatus.

Abstract: A portable food container with incorporated heaters including a container portion. The container portion includes a first cover member hingeably coupled with the back wall for covering the open upper end. The container portion includes a second cover member hingeably coupled with the back wall for covering the first cover member and the open upper end. The second cover member contains a thermos bottle therein. A pair of heating elements are disposed within the closed lower end of the container portion. Three insulated receptacles are removably positioned within the container portion including two hot food receptacles and one cold food receptacle. The hot food receptacles are each in contact with one of the heating elements. A control panel allows independent control of a duration and activation time of day for heating by each of the heating elements.

Abstract: A multiple panel cooking oven having individual controls for combined conductive and radiant heating. Each panel comprises an upper heating element for conductive heating and a lower heating element for radiant heating to obtain uniform baking within a zone between panels in the oven. A control panel having displays and keypads interfaces with a processor which provides control signals for adjusting the temperature of the heating elements of the panels. Cooking energy efficiency is increased through the use of radiative and conductive heat transfer, to reduce bake times by significantly increasing heat transfer to the food products. Independent cook zones allow preparation of multiple products simultaneously under different cooking conditions. The oven, in one embodiment may include a convection heating mode of operation. In an alternative embodiment no convection mode is provided and the sole source of heat is provided by the conductive/radiant panels.

Abstract: A food thermalizer includes a food chamber which is vented to atmosphere. A wet bulb temperature sensor preferably is located adjacent to the vent and uses the condensate in the vent to keep its outer surface wet. By sensing the wet bulb temperature within the food chamber and controlling a wet heat source that heats the water in an evaporator in the food chamber, the vapor surrounding the food can serve as a vapor thermostat to control the final food temperature. The cook also can control the dry bulb temperature relative to the wet bulb temperature by controlling a dry heat source that heats the air, thereby controlling the degree of browning or texturing of the food.

Abstract: A food preparation system, a controller, a computer readable memory, and a method for providing precise on-line control of a heat transfer process on a food item is disclosed. The food preparation system comprises a heating and/or cooling chamber, a sensor, and a controller. The chamber is configured to transfer heat to or from the food item during a phase of the heat transfer process. The sensor is configured to sense an actual temperature in the heating and/or cooling chamber at each real time epoch of the phase. The controller is configured to control the heating and/or cooling chamber according to a scheduled time-temperature profile over the phase. It is also configured to, at each real time epoch of the phase, simulate an internal temperature in the food item based on the sensed actual temperature at that real time epoch. It is further configured to terminate the phase when the simulated internal temperature at a particular real time epoch reaches a target internal temperature.

Abstract: A device and method for thermally treating substrates. A substrate is heated by a heating plate to improve thermal homogeneity. The heating plate is heated using a number of separately controlled heating elements. The temperature of the heating elements is measured and the heating process is controlled by a PID controller. In addition, the temperature of the substrate surface facing away from the heating plate is locally measured. The temperature distribution over the substrate surface is determined according to the measured temperatures and set values for the temperature of the individual heating elements are determined and transmitted to the PID controller.

Abstract: An electric oven having a frame; top heating elements connected to the frame; a control connected to the heating elements; a food support rack removably connected to the frame between the top heating elements and a bottom of the frame; a drive comprising a motor connected to the frame; and a rotisserie skewer removably connected to the drive. The rotisserie skewer is located between the top heating elements and the bottom of the frame. The control has an oven temperature and broil selector, and a timer selector.

Abstract: A method for controlling the duration of a self-cleaning operation in an oven responsive to the oven usage. The oven includes a cooking chamber, a heating device for supplying heat into the cooking chamber, an exhaust outlet from the cooking chamber leading to atmosphere, and a heat control device for controlling the heating device for baking, broiling and self-cleaning cycles. The method of controlling the duration includes the steps of maintaining a count at the heat control device of the length of oven operation time performed since a last self-cleaning cycle, accepting an input at the heat control device to begin a self-cleaning operation, and controlling the heating device to heat the oven cavity for a time period based upon the length of oven operation time performed since a last self-cleaning cycle.