Abstract: An oven-broiler includes modular units each having a tunnel-form cooking chamber formed by a tubular inner member, a heating arrangement extending around at least portions of the inner member for heating same to predetermined temperatures for emission of infrared radiant energy into the chamber for heating of products conveyed therein from one end to the other. The heating arrangement is either electrically energized, thermostatically controlled panels or a gas combustion chamber. The heating arrangement and tubular inner member are enclosed by a tubular outer member supported by a caster-equipped base. Such a modular unit is joinable into a multiple-unit oven of various possible lengths by securement of flanges at opposite ends.

Abstract: An oven-broiler of the humpback type includes a tunnel-form cooking chamber and a conveyor extending through it for conveying food products through the chamber for cooking of the products by emission of infrared radiation form the walls of the tunnel. An entrance and an exit are located at opposite ends of the chamber for continuous ingress and egress of the food products, with both entrance and exit being at a level lower than the chamber floor for causing the chamber to entrap a heated, oxygen-starved atmosphere in which flaming of the food products cannot freely occur. An elongated aperture extends along the bottom of the chamber for communication between the chamber and the external atmosphere. A control body, which may take one of different forms such as tubular, plate-form, or perforate, extends along the length of the aperture for controlling communication through the aperture.

Abstract: An oven in a cooking machine has a pair of spaced parallel endless conveyor chains mounted therein and driven by a motor. Pivotally supported baskets for holding food are connected normal to the conveyor chains. Electrical heating elements disposed between and above the baskets are supported in the oven for cooking the food products. Guide rails maintain the baskets horizontally disposed as the baskets move adjacent to the heating elements. A sauce tank disposed in one end of the oven receives the baskets containing the food products. Each of the baskets is immersed in the sauce once during each cycle of operation. To remove the cooked food products from the oven, spaced runners are shifted over the sauce tank to prevent the baskets of food products from being dipped into the sauce. A movable collar connects and disconnects the conveyor chains to the motor. A door at the front of the oven has counterweights to facilitate opening and closing of the door by an operator.

Abstract: A tunnel oven-broiler wherein food products of ordinarily flame-producing character such as steaks, chops or other greasy meats prone to burn or produce flame are broiled in a flame-controlled manner. In a tubular, tunnel-form heating chamber with a conveyor food products are broiled by direct infrared emission from the interior chamber surfaces, heated to a predetermined emission temperature which is maintained by direct, intimate temperature probe contact with the exterior surface of the tubular chamber surrounded by electrical heating panel elements. An outer tubular member surrounds the heating element. Downwardly angled end sections extend from opposite ends of the oven to define the entrance and exit to the chamber. The entrance and exit are open at all times except when plugged during self-cleaning and are lower than the heating chamber to provide an oxygen-starved atmosphere therein having a slight overpressure for suppressing flaming or flaring during broiling.

Abstract: A frame supports a cross-bar conveyor for advancement over a hamburger patty feeding plate and between upper and lower heated platens. The upper platen is raised by actuators and falls by gravity against adjustable stops in time with advancement of the conveyor. At the discharge end of the conveyor a guide assists in directing a discharging hamburger patty onto a receiving grate.

Abstract: A conveyorized microwave oven having multiple independently controlled lanes. Specifically, a plurality of conveyor belts are directed into, through, and out of the microwave cavity. The belts can be operated at different speeds so that foods requiring different microwave exposure times can be cooked simultaneously. Suppression tunnels surrounding the conveyor belts at the openings into and out of the cavity prevent the escape of microwave energy from the cavity.

Abstract: Apparatus and method of mixing a comminuted food material and a liquid to form a solid food article includes a rotary measuring wheel for dispensing the food material from a storage bin in discrete measured quantities and a rotary peristaltic pump for dispensing the liquid from a storage tank in respective discrete measured quantities. The wheel and pump are coaxially joined for unitary dispensing rotation and a micro-processor controlled arrangement actuates and deactuates a predetermined number of revolutions thereof to effect simultaneous dispensing respectively sequentially of respective predetermined pluralities of the discrete measured quantities of food material and liquid. A chute arrangement receives the dispensed quantities and directs the food material gravitationally downwardly through a central passageway while directing the liquid through apertures arranged to sprayingly emit the liquid convergingly toward the gravitational path of the food material.

Abstract: Food articles are heated by radiation in the near infrared wavelength range of 0.72 .mu.m to 2.5 .mu.m. Food articles can be thawed, heated or fully cooked direct from the frozen condition in this way. Hamburger patties are cooked in a conveyor cooker between rows of sources of such radiation. The sources are energized at half voltage during standby periods so that the conveyor is held at a temperature such that it has a searing effect on patties cooked by exposure to the radiation. Full energization is effected by operation of a switch in response to placement of a patty on the conveyor through a flap connected with the switch. A separate conveyor carries hamburger bun halves beneath a third row of the sources. In a static area employing sources of the radiation, reflector and screening arrangements provide even diffuse radiation in the heating zone and control of the heating effect is obtained by selective energization of the sources for selectively variable periods.

Abstract: A warming system is described for use with toasters of the type which include an endless coveyor for carrying bread, rolls, muffins or the like past heating devices. Product which has been toasted is deposited into a tray or bin and is maintained in a warm and fresh condition by a pair of heaters. The tray itself is warmed by a heating blanket affixed to at least its bottom surface, while the product is heated from above by a radiant heating element built into the toaster housing and having a reflective shield for focusing the infrared heat generated by the element onto the product. The combination of heating sources maintains the products in a warm condition and maintains the desired freshness by reducing condensation and drying.

Abstract: A conveyorized, electrically heated oven provides controlled top and bottom heating for pizza or other food products. Cooking is accomplished in two ways. The top of the food is cooked with heated air circulated within the oven, while the bottom of the food is heated by electric heating elements located between live conveyor rolls. Heated air within the oven is recirculated. In the preferred embodiment of the invention, two parallel conveyor lines are provided, with controls to permit use of one or both lines. Because of the heat recirculation system, the oven does not require a heat vent and energy consumption is reduced.

Abstract: Disclosed is a commercial convection cooking equipment having an outer casing and inner food cooking chamber forming channel(s) therebetween with air intake vent and fan to force air through such channel(s) to cool portions of the outer casing and then when such air is heated, to redirect the hot air back into the food cooking chamber.

Abstract: This invention provides an oven to produce a desired baking effect while simultaneously providing the bread with a desirable brown coloration in both its top and bottom surfaces. A unique feature of this oven is the provision of a top radiant refractory arch wall and top flame heating to effect a desired radiance to the refractory arch surface, and also to simultaneously produce a desired radiance to a horizontally disposed radiant plate suitably disposed above the bread travelling continuously there beneath. The oven of this invention provides for substantially flash baking of relatively thin bread discs with a suitable crust formation and coloration of both its top and bottom surfaces. This oven provides also a novel method of baking relatively thin bread material.

Abstract: A product conveyor that has a predominately open area transports food substances such as pizzas and the like to be cooked through a thermally insulated treatment zone. An array of nozzles disposed below the conveyor across the width and along the length of the treatment zone discharges streams of heated air upwardly through the conveyor against the bottom surfaces of the food products on the conveyor for primary heat exchange treatment. A reflection surface forms an upper boundary of the treatment zone, and the portion of the upwardly flowing air streams that is not deflected by the food products on the conveyor impinges against the deflection surface and is transformed into downward flowing relatively low velocity air for flow against and across the top surfaces of the food products. After those heat exchange interactions the air is drawn downwardly between the nozzles for exhaust at a point located below the conveyor.

Abstract: An apparatus for placing a grill stripe or score mark on a meat product by transporting the meat product against a heated grill. A continuous conveyor transports individual wieners along a path of conveyance. A belt conveyor raises the wieners above the supported path of the continuous conveyor and into rotational contact with the superimposed heated grill. The wieners are rotated one complete revolution against the grill while synchronously moving the wiener with the continuous conveyor. The wieners are returned to the continuous conveyor for further processing.

Abstract: A rotating barbecue grill for uniformly and automatically cooking frankfurters, sausages, hamburgers, steaks, and other food items through the use of rotating rods or rollers defining a grilling surface. One of the rods is directly driven by a motor with the remaining rods rotating in unison by a crank-type drive mechanism. A hot plate is positioned adjacent one of the end rollers so that flat items of food, such as hamburgers, which cannot be turned between the rollers, are moved by the rollers to the hot plate and deposited thereon so as to keep them warm without overcooking.

Abstract: An apparatus to transfer heat to a product is disclosed. In one arrangement, the apparatus includes a cabinet which forms a product input port, a product output port and a product support means including a conveyor in the cabinet for transporting the product from the input port to the output port while heat is transferred to the product. Products can be accessed while on the conveyor, including putting products on the conveyor and taking products off the conveyor so that the length of time that a product is heated can be varied while maintaining a substantially constant conveyor speed. One arrangement includes a side loading door for putting products on the conveyor, taking them off of the conveyor and manipulating the products while on the conveyor so that the ordinary heating cycle is altered. The loading door includes a panel hingedly connected to the bottom edge of the opening, movable about an axis of rotation between a closed position and an open position internal to the cabinet.

Abstract: The invention relates to an oven for heating or post-baking various products, in particular bakery bread.The oven comprises a chamber open at both its ends, through which passes a conveyor constituted by a metal netting or lattice through which are passed transverse bars connected at their ends to driving chains. Series of infrared emitting tubes are arranged above and below the conveyor.The invention relates in particular to ovens for post-baking bakery products.

Abstract: A continuous process for imparting a charcoal-broiled flavor and appearance to meat products, moves the product into impingement with open gas flames to sear the product's surfaces and to brand the upper and lower product surfaces with hot, metal branding elements.The food treatment apparatus has a housing furnished with product inlet and outlet conveyors. Movable branding apparatus disposed between the conveyors are heated by open flame gas burners. The conveyors and branding apparatus are driven in synchronization so that the product may move from the inlet conveyor to the branding station and thence to the outlet conveyor for further treatment.

Abstract: On the frame of a broiler having a chain conveyor with cross rods rounding some end sprockets, there are provided brackets affording transversely aligned, loose bearing notches open to the top. A doctor blade has transversely aligned intermediate shoulders operating in the bearing notches and has a depending skirt urged by gravity and serving as a counterweight to move the blade in the notches so as to urge the transverse upper edge of the doctor blade, and contact fingers extending therefrom, toward the chain conveyor cross rods and so to dislodge patties advancing on the chain conveyor.

Abstract: An automated cooker for sandwiches and the like. The automated cooker includes a pair of heating elements spaced one from the other so as to provide passage therebetween. A motor drives a conveyor which carries a plurality of individual sandwich holders through the passage between the heating elements. Each sandwich holder consists of a handle which can be attached to the conveyor and a top portion which encloses the sandwich to be cooked. A bar is placed below the heating elements and extends along the length of the cooker. The bar is used to trigger a switch which activates the heating elements and which turns on a motor that drives the conveyor. The bar may be activated by the handle of any sandwich holder placed on the conveyor. The bar is deactivated so as to turn off the heating elements and the motor which drives the conveyor when the handle of the last sandwich holder reaches a notch placed in the end of the bar.

Abstract: An economical energy saving toasting apparatus includes a housing with an interior baffle defining a toasting chamber therein and an inlet for the introduction of the product to be toasted into the chamber. The housing also includes an outlet through which the toasted product is dispensed. A conveying assembly for conveying the product from the inlet through the toasting chamber to the outlet is also included within the housing. Mounted within the toasting chamber is a first set of resistive heating elements that are electrically connected in a circuit and continuously energized during the operation of the heating apparatus. A second set of heating elements is also included in the heating chamber and connected to a timer in order to be energized for only selected periods of time.

Abstract: A bun section toaster, in the usual case, has a frame supporting several parallel chain conveyors, each conveyor being effective to advance a related bun section through the frame in physical and thermal contact with a heating element on the frame to toast the top of the adjacent bun section. At least one of the conveyors, especially for a bun section from the bun center, receives and advances a tray having an aperture over which the bun center section lies. A radiant heating element on the frame is in position to radiate upwardly through the aperture onto the bottom of the center bun section so both sides of the section are toasted simultaneously. In the usual case, the toaster simultaneously accommodates a bun top section, center section and bottom section, although in some instances there is but a single conveyor and but the center section is handled.

Abstract: A toasting apparatus includes a housing in which is mounted a heating platen having two opposed heating surfaces. Conveying means are positioned on each side of the heating platen with each conveying means being spaced from a respective heating surface defining respective paths for travel of a bun half. Positioned at one end of the heating platen and the conveying means are two discharges for discharging a bun half from a respective path. At the other end of the platen there is provided a feed opening which is adapted to receive separated bun halves with each bun half being fed to a respective path with the inside face of each bun half being adjacent a respective heating surface for toasting. The conveying means conveys the bun halves from the feed end to the discharge end. The bun halves are discharged such that the inside faces of the bun face one another for facilitating assembly of a sandwich or the like.

Abstract: A baking oven includes a thermally insulated casing that defines a tunnel-chamber through which an endless conveyor belt extends. The reversing elements at the end of the conveyor belt are supported by brackets that can tilt upwardly to shorten the effective length of the oven for shipment and, with the upper portion of the casing removed, to enable slackening of the conveyor belt, thereby facilitating manual raising of the central portion thereof for cleaning structure lying therebelow. The top of the casing serves as a countertop for preparing food, and the tunnel-chamber and conveyor belt lie therebelow thus conserving floor space.

Abstract: A substantially enclosed and insulated frame has a chain conveyor for carrying patties from one end of the frame to the other. A motor on the frame operates the chain conveyor. A heating element on the frame is effective to increase the temperature within the enclosure and is in position to heat a patty on the conveyor. A thermostat on the frame within the enclosure is subject to such temperature and is effective through a controller to vary the speed of the conveyor in relation to the temperature of the thermostat. Preferably, the speed of advance of the conveyor is increased as the enclosure temperature increases and vice versa. A manual controller permits variation in the ratio of the sensed temperature and the speed of the conveyor.

Abstract: An oven for cooking and heating foodstuffs comprising an elongated, substantially rectangular, heat insulated housing having an entrance end, an exit end, first and second sides, a top and bottom. The housing interior defines a chamber having a first section adjacent the entrance end, a second intermediate section and a third section adjacent the exit end. A continuous, driven conveyor having an upper cooking flight and a lower return flight is supported at its ends beyond the oven housing entrance and exit ends by sprockets and extends longitudinally throughout all three sections of the oven chamber, the upper cooking flight constituting a continuously moving cooking surface intermediate the height of the oven chamber with means to vary its speed. The first and third sections of the oven chamber have upper and lower radiant heating element assemblies located above and below the upper cooking flight of the conveyor.

Abstract: A cooking machine for making hamburgers which includes a pair of aligned ovens and a conveyor adapted to travel separate spaced hamburger patties over the top of the oven, a dispenser is provided at one end of the conveyor run and intermediate the run, a mechanism is provided for rotating the hamburgers through 180.degree. for cooking on both sides, the first cooking operation being over one oven and the second cooking operation being over the second oven; and a compressing assembly is provided to size the hamburgers in its run over the second conveyor portion.

Abstract: A method and apparatus for cooking food products such as flat sheets of dough is described. The apparatus includes a plurality of mating pocketed cooking irons mounted upon endless conveyors, electric or gas burners for heating the irons and a drive motor for the conveyor. Each mating pair of irons includes an upper iron provided with upwardly extending, downwardly opening recesses or pockets to engage the top of the food product being cooked and a lower iron with downwardly extending pockets. The food products expand into these pockets to form, in many cases, hollow blisters therein as the food product expands. Briefly, the method employed is to place a sheet of dough between the hot irons, close the irons by bringing their edges into contact and heat the dough therein until it expands into the pockets and is cooked sufficiently to set the crumb structure. The cooked or baked dough pieces, which can be used as pizza shells, are then topped, frozen and packaged for shipment.

Abstract: Some commercial broilers have a conveyor extending through the broiler from an entrance opening to an exit opening and have a plurality of burner housings, including end burner housings, arranged above the conveyor and spaced apart with respect to each other and particularly with respect to the entrance opening and the exit opening to leave gaps. To conserve heat, the passageway through the broiler above the conveyor is herein restricted by baffles including an entrance shield of heat-reflecting material formed as a channel frictionally fitting over the entrance burner housing and having a baffle sheet extending from the entrance burner housing through most of the gap toward the entrance opening. Also included is an exit shield of similar material formed as a similar channel fitting over the exit burner housing and having a baffle sheet extending from the exit burner housing through most of the gap toward the exit opening.

Abstract: A patty broiler has a frame on which an openwork patty conveyor is arranged around pulleys to have an upper run and a lower run. Heaters are arranged on the frame above and below the upper run, and multiple reflectors are arranged on the frame above and below the conveyor. A doctor assists in dislodging patties from the far end of the upper run of the conveyor to fall onto a patty slide on the frame leading the patties by gravity toward the feed end of the frame. A bun conveyor is arranged on the frame beneath the patty conveyor. A bun heater transmits heat to buns on that conveyor and to the patty slide. The warmed bun halves are returned toward the feed end of the machine by a bun slide. An enclosing and vented jacket assists in retaining and diverting the heat and fumes and protects the machinery.

Abstract: A hamburger bun storage device has a supporting frame on which a bun-toasting and heating element is disposed. The heating element is preferably a planar member superposed above a parallel planar conveyor mounted on the frame to advance in a predetermined direction. The heating element is movable up and down; i.e. toward and away from the associated conveyor. A drawer enclosure is disposed on the heating element on the side thereof opposite the conveyor and is open only in a direction transverse to the predetermined direction and at the side of the frame. A drawer is slidable in the drawer enclosure between an open position and a closed position in which a drawer end plate is in abutment with the frame.

Abstract: A toaster including a cooking chamber with upper and lower heating elements. A conveyor of the walking beam type to transfer articles to be cooked through the cooking chamber between the elements is provided. The conveyor comprises a non-moving grid and a moving grid, the arrangement being such that the advance of each article to be cooked is such that at each advance the article comes to rest on the non-moving grid at a position different to that which engaged the non-moving grid prior to that advance movement.

Abstract: A cooking and assembly unit is primarily for use in the quantity production of sandwiches, such as hamburger sandwiches including a patty, a bun crown and a bun heel. The unit includes a storage compartment for a number of individual trays each carrying one or more bun heels or bun crowns. The storage compartment is related to a bun grill including a conveyor for trays carrying heels and another conveyor for trays carrying crowns. Both conveyors advance in a predetermined direction and deliver the heel trays and the crown trays to a downstream, exit end of the bun grill. From there the loaded trays are received on an entrance table at the upstream end of a product conditioning tunnel mounted on a straddle frame. The conditioning tunnel is heated and is supplied with steam to hold its contents in a selected atmosphere. A freezer compartment having an access opening to patties stored therein is disposed beneath the straddle frame and adjacent the entrance to the conditioning tunnel.

Abstract: A cooking apparatus in which an endless conveyor moving through a heated cooking zone along a closed path of travel having upper and lower runs is cleaned by engagement with a guide which directs the lower run along a sinuous path. The cooking zone is enclosed by a housing having air flow passages which cooperate with a particular air flow circulating arrangement for cooling portions of the apparatus while minimizing loss of conditioned air from the building in which the apparatus is located. Provision is made for accommodating varying usage loads by selection of conveyor speed and heating levels.

Abstract: A broiler for hamburger patties and the like has a partially enclosed frame with a feeding opening therein. An endless conveyor on the frame has a generally horizontal upper run accessible through the opening and passing a predetermined distance below a first gas burner on the frame. A radiant energy shield is disposed between the gas burner and the opening. A second gas burner is on the frame below the upper run substantially the same predetermined distance, the lower run of the conveyor running in a path arched upwardly over the second gas burner. Another radiant energy shield is disposed between the second gas burner and the opening. There are also trays on the frame to receive patties from the first conveyor and also to receive buns from a second, separately heated bun conveyor on the frame.

Abstract: An energy conserving broiler has a frame supporting a housing having a patty opening and a bun opening therein. The upper run of an endless conveyor is disposed adjacent the patty opening. Two arrays of spaced heater elements are on the frame above and below the upper run of the conveyor. Radiant heat reflecting partitions are disposed between the elements of each array and double wall radiant heat reflectors are disposed above and below the two arrays. A deflector wall is positioned between one of the arrays and the patty feed opening. A bun conveyor is on the frame near the bun feed opening. A bun heater is above the bun conveyor. A patty receiving device for reflecting heat upwardly is disposed between the heater element array below the upper run of the conveyor and the bun heater.

Abstract: Apparatus for heating the outer surface of an object such as a loaf of bread. The object is conveyed through a heating chamber which has a plurality of apertures therein. A plurality of laser beams of a wavelength that is readily absorbed by the outer surface of the object are generated and each beam is directed through a respective aperture in the chamber. Each beam entering the chamber is diverged to scatter the beam and spread the energy contained therein out over a wider area than that in which the energy is initially contained. The divergent beams are directed into a predetermined zone within the chamber through which the object must pass and the laser radiation within the zone strikes the outer surface of the object and is absorbed thereby to heat the outer surface.

Abstract: A controlled atmosphere broiler has a horizontal tunnel mounted on a frame and enclosing one run of a continuous, open-work conveyor traveling from an inlet end toward an outlet end. An air fan near the inlet end supplies air through a supply air duct to nozzles near the outlet end and discharging into the tunnel, both from above and from below, toward the conveyor. The supply air duct air is heated and provided with hot water vapor. The air is further heated by infrared heaters in the tunnel above and below the conveyor. Infrared radiation is reflected toward the conveyor by a reflector, preferably a common wall between the tunnel and the supply air duct. Air from the tunnel is aspirated through a return air duct by the fan. There is a damper control vent from the tunnel to the atmosphere, and air flow in the supply air duct is also controlled by a damper. The conveyor is supported by water-cooled cross tubes, and there is a drain pan below the conveyor.

Abstract: A patty cooker particularly for use in finishing precooked meat patties having a predetermined transverse dimension has a frame on which a conveyor made up of rather widely spaced, small diameter cross bars advances in a predetermined direction. A nozzle or preferably a plurality of nozzles having outlet openings elongated in the direction of conveyor advance are arranged side by side transversely of the conveyor and close to the patty. A jet of hot air issues from each nozzle and impinges upon the patty in a restricted area. The jets leave untouched zones between such areas. The effect is to provide browned or seared marks or parallel stripes on the patty like grill marks. Preferably nozzles are arranged above and below the conveyor and directed toward the patty from opposite directions, simultaneously to provide sear marks both top and bottom.

Abstract: A method and apparatus is provided for reducing mold spoilage of partially baked pizza crusts intended to be stored in unsealed packages at normal room or ambient temperatures. This method and apparatus comprises properly reducing the moisture content and water activity of the crusts, cooling the crusts to below ambient temperatures in a cooler having a spiral path, treating the surface of the crusts with ethyl alcohol, and packaging the crusts before significant amounts of alcohol can vaporize. The shelf life of partially baked pizza crusts so treated and stored in unsealed plastic packages at room temperatures can be extended to at least about 20 weeks or more as compared to about one week without such treatment.

Abstract: A spring or weight loaded blade or scraper element e.g. in the form of a wire rides up and down over the cross wires of the conveyor of a food roaster between the conveyor and a food product repeatedly striking the lower side of the food thereby joggling the food product to separate it from the conveyor.The invention is particularly useful in a meat broiler such as a hamburger broiler since hamburgers frequently stick to portions of the conveyor chain.

Abstract: A food product is prepared in a vertically slot-shaped oven space by being exposed to IR-radiation having a very short wave-length of the order of .mu.m simultaneously on two opposite vertical sides while being surrounded by a controlled air flow directed downwards. IR-radiation means are arranged adjacent the two opposite side walls delimiting the oven space. In a first embodiment the food product is held between two vertical net plates mounted on the inside of an oven door for being turned into the oven space when the door is shut. In a second embodiment the food product passes through the oven space while being held between two vertical parts of two endless net bands circulating downwards through the oven space.

Abstract: Steaks, chops, hamburger patties and other meat to be broiled are reciprocated on a reciprocating grill transversely of a pair of elongated spaced apart horizontally disposed upper heat sources. Power means are provided for reciprocating the grill. A horizontal elongated heat source is provided below the grill in parallel relation to the upper heat sources. The meat can be positioned on the grill on a platter, or sheet having upturned edges to retain the juices therein. The upper elongated heat sources are constituted as downwardly firing gas burners having cooking flames supplied from a relatively high pressure gas-air mixture and kindling flames supplied from a lower pressure gas-air mixture. The kindling flames burn at the base of each cooking flame and serve to kindle and maintain such cooking flame.

Abstract: An electric broiler for hamburgers and the like has a supporting frame on which an endless bar conveyor is arranged to advance longitudinally with the conveyor upper run and the conveyor lower run in generally horizontal planes. A set of upper electric heating rods extends longitudinally and transversely of the frame above the upper run, and a set of lower electric heating rods extends horizontally and transversely of the frame below the lower run. Below the lower heating rods on the frame are longitudinally extending radiation baffle boxes generally rectangular in cross-section and arranged with their diagonals substantially vertical and spaced apart transversely to allow drippings to pass between them. There are radiation reflecting dihedral plates extending horizontally and longitudinally on the frame above the upper rods, the dihedral plates being supplemented by top plates supported by the dihedral plates but being largely spaced above the dihedral plates to provide dead air spaces.

Abstract: A heating apparatus is disclosed. The heating apparatus, adapted for use in the manufacture of a dental product, is formed by an enclosure having a heated zone and a control area. Layers of insulation enclose the heated zone. A conveyor is disposed in the heated zone for moving the dental product to be treated through a temperature gradient. An infinite switch within the control area is adjustable to vary the speed of the conveyor. Further controls within the area energize the apparatus and permit alarm functions.

Abstract: A biscuit making oven comprises a fabricated chamber externally insulated and having bottom entry and exit openings for an endless conveyor arranged partly inside and outside of the oven. Inside the oven the conveyor has horizontal runs which carry the biscuits to be baked progressively down through the oven so that they encounter three stages of heating to perform different stages in the baking process. These stages of heating are independently controllable despite the absence of baffles in the oven. The oven has the advantage that it does not require to be constructed at site but can be factory fabricated and simply used at site.

Abstract: A hamburger patty and bun cooker has a frame supporting a pair of vertically spaced, relatively flat, horizontal heated platens. One run of an endless conveyor on said frame travels through the space between the platens to advance hamburger patties through such space. At least one of the platens is provided with a low-friction layer between it and an advancing patty. The layer is constituted by jets of hot air discharged over the platen surface or by a Teflon-coated thin, metal foil sheet or by a Teflon-carrying thin, fiber glass sheet, the sheets being readily changeable. Bun portions for the individual patties are advanced on the same frame in paths parallel to the hamburger patties by comparable endless conveyors and are heated by individual platens on the frame as the bun portions advance.

Abstract: Improved gas burner type apparatus for toasting bread-like articles is disclosed. The apparatus includes a housing providing a chamber including a toasting zone through which articles are carried by conveyor means. The toasting zone includes a pair of gas burners between which the articles are conveyed, and gas flow through the burners is controlled to provide, selectively, for toasting one or both sides of the articles.

Abstract: A toy potato chip maker for producing dry cooked potato chips which includes a cooking chamber with openings in opposite walls of the cooking chamber to provide a substantially horizontally alined passageway through the chamber. A continuous screen-type conveyor is mounted on a pair of rollers on either side of the cooking chamber so that prepared slices of potatoes can be moved either stepwise, successively through, or continuously through the cooking chamber, and out of the cooking chamber by hand rotation of a crank on one of the rollers. Lightbulbs are located in the cooking chamber, both above and below the passageway, to create radiant heat for cooking the potato chips which are moved by the screen through the cooking chamber. A novel potato slicer also is provided.