Abstract: A broiler frame includes a base, a net, an ash plate, two sloping side plates and a net frame combined together. The broiler frame has good heat concentration, and possible to broil food in various ways, with food to be broiled not sticking to the net, easy to assemble and disassemble for washing and convenient for storing away.

Abstract: This invention describes a heat dissipation system that uses a pair of panels rotatably mounted in a grill, which allows a cook to equalize the heat radiated within a gas or electric grill to provide more even heat distribution and prevents wind from extinguishing the burner flame, even in the presence of a crosswind. A grease drainage system is also described for a gas or electric grill.

Abstract: An off fire cooling system having an octagonal body shape and split fire system which doubles the coal heating surface area and doubles the coal heat output. The cooking system also has an air introduction system which circulates air throughout the interior of the grill to maintain an optimum cooking temperature. The octagonal maintains the cooking temperature at or above 400 degrees Fahrenheit in the center of the grilling system. The system eliminates grease fires and smoke associated with grease fire flare ups. The charcoal and food products are suspended for optimum cooking while preventing grease from falling onto the burning charcoal coals.

Abstract: A barbeque grill structure includes a concave base, a grille-shaped framework, and a top cap. The framework defines an opening having two side walls each formed with a support step face. A material box is received in the opening and has two sides each formed with a support piece seated on the support step face. A top cover is removably mounted on the material box and defines a plurality of air vents. In such a manner, a closed chamber is defined between the framework and the top cap, and connects to the material box through the air vents.

Abstract: A cooking apparatus especially useful as an outdoor portable barbecue grill wherein a housing has a heat source at the bottom thereof, a cooking grate or griddle at the top thereof and a heat-funnel disposed between the heat source and the cooking grate. The heat-funnel, in turn, is removably positioned in relation to a separate grease deflector or drip shield member to provide an air gap between the two units. Heated air from the heat source flows upwardly around the grease deflector, passes through the gap to enter the heat-funnel member which is constructed in such a manner to direct the heated air stream directly upon the cooking grate undersurface.

Abstract: A collapsible barbecue grill includes a tray-like ash/grease catcher having a predetermined depth. The ash/grease catcher is provided at a bottom surface with a pair of wheeled collapsible legs and locating means, along two lateral walls of its top surface with two outward bent edges to provide two supporting frames, and along a rear wall of its top surface with an inward bent edge to provide a baffle, such that a cooking grid having front hooks is removably positioned on and between the two supporting frames and below the baffle. The ash/grease catcher is also provided at an outer front surface with a handle, and near middle points of outer surfaces of its two lateral walls with two bar receivers for a suspension grid set to detachably mount thereto.

Abstract: A removable firebox for use in a portable, collapsible barbecue grill including retractable heating grate on top of the firebox and a retractable mid-level cooking grill for providing high-temperature cooking. A lower main grill is disposed in a base cavity of the barbecue grill for providing moderate temperature cooking. The firebox rests in the base cavity of the grill housing and provides heat to a cooking area defined by the base cavity, an upper lid of the housing and a pair of side walls extending upward from the base cavity. The firebox and/or the upper lid includes insulation and/or cooling baffles to protect users from heated surfaces. Venting is provided from the sides and rear of the grill housing. When collapsed, the grate and grills fold onto or are retracted within the firebox, and the entire firebox assembly is stowed in a sealed grill housing. The top and bottom portions of the grill housing mate to form a sealed container-like structure for convenient transportability or storage.

Abstract: A blown air distributor for use in a convection oven having a blower that draws air from the baking chamber, a heat source to heat the drawn air and a plenum downstream from the blower to recirculate the heated air in the baking chamber. The blown air distributor has a plurality of finger ducts mounted in parallel on a single plate, which is removable from the baking chamber. Each finger duct has an air inlet to receive the heated air from the plenum and a plurality of air outlets to dispense the heated air in the baking chamber. The single plate has opposite side edges each slidably receivable in a guide way provided on a corresponding sidewall of the chamber. The single plate also has a plurality of air inlets that receive the air from the baking chamber and drawn by the blower. The blown air distributor is easily and rapidly installable without incorrectly placing each finger duct in the baking chamber. The blown air distributor is also easily dismantled for cleaning.

Abstract: A portable outdoor cooker is provided which includes a round, sheet-like heat transfer plate adapted for easy movement between operative and inoperative positions by a single person. The heat transfer plate has an upwardly facing convex cooking surface with a downwardly directed outer rim around the periphery. The convex cooking surface is smooth and continuous and has sufficient slope to cause any juices produced by cooking food to run off the outer rim. A drip pan is disposed under the outer rim to collect the juices. The portable outdoor cooker also includes a frame assembly with a stand, a suspension device and a shell. The frame assembly is configured to support and position the heat transfer plate, drip pan and burner in relation to one another. The shell includes open top and bottom ends and a sidewall. The sidewall surrounds and deflects wind from the burner. The heat transfer plate rests upon the suspension device and is thereby positioned over the burner in the operative position.

Abstract: A grill overlay unit makes it possible to use a gas barbeque as a baking oven for baking such items as a pizza. The unit includes a flame resistant metal plate for placing over a barbeque grill, the plate having a series of louvered openings which allow heat to rise from the barbeque flames while blocking the flames. A support is provided for a baking pan a spaced distance, e.g. about 2 to 6 inches, above the louvered plate to provide a zone of uniform heating in the space between the louvered plate and the baking pan. This heating zone is preferably enclosed by side walls extending upwardly from the periphery of the louvered plate, with the top edge of the side walls serving as a support for a baking pan. With this arrangement, a food item such as a pizza may be perfectly baked under controlled, uniform heat within a backyard barbeque.

Abstract: Cooking appliances, cooking assemblies, and cooking assembly components that improve heat distribution are provided. In one embodiment, a cooking assembly has a sear grid including a radiant panel having an undulating shape. The panel defines at least one generally parabolic dome with a radiused peak to allow liquids at the peak to be rapidly heated by the burner. The dome has sides extending away from the peak with a generally increasing slope to cause liquids flowing down the sides of the dome to accelerate. In another embodiment, a double U-shaped burner is provided. A U-shaped burner has a base for positioning at the front of the cooking assembly and a pair of legs that extend toward the rear of the cooking assembly. A second U-shaped connecting tube is positioned to connect the U-shaped burner base to the front of the cooking assembly housing.

Abstract: An apparatus for cooking food having a multi-layer cooking plate including a stainless steel sheet layer having a top surface and a bottom surface and a high thermal conductivity material layer metallurgically bonded to the bottom surface of the stainless steel sheet layer so as to provide intimate contact between the entire bottom surface of the stainless steel sheet layer and the high thermal conductivity material layer. Heat to the multi-layer cooking plate is provided by a fuel-fired burner disposed beneath the multi-layer cooking plate.

Abstract: A grill (10) is provided having a combustion chamber (11) which includes a tub (13) and a hood (15) pivotally mounted to the tub. The tub has an metallic, exterior shell (26) and an interior insulative liner (27) made of cementitious material, such as calcium aluminate, mounted within the exterior shell. The exterior shell has a front wall (29), a back wall (30), two end walls (31) and a floor (32). The insulative liner (27) has a back panel (35) mounted adjacent tub back wall and two end panels (36) mounted adjacent to corresponding tub side walls. The insulative liner panels have a faux brick exterior surface (55) which provides an undulating heat reflecting surface.

Abstract: THE INVENTION provides a cooking appliance comprising a concave burner pan having a base and a peripheral side wall which together form a windshield and a gas burner disposed within the concavity of the pan, and an engagement formation adapted to mate with a corresponding engagement formation on a cooking surface, whereby such surface is releasably secured to the burner pan. A number of inter-changeable cooking surfaces are disclosed which may be utilized in conjunction with the burner pan.

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

Abstract: A browning grill is arranged for use in a high power density radiant oven. The oven includes a cooking enclosure having a ceiling and a floor, upper radiant energy sources located near the ceiling, and lower radiant energy sources located near the floor. The browning grill has a grilling surface and a debris collector. The grilling surface has a plurality of grill tines. The grilling surface is located between the upper and lower radiant energy sources, and the grilling surface establishes a cooking plane to the upper radiant energy sources. The debris collector catches food debris from food being grilled on the grilling surface. The debris collector is located between the grilling surface and the lower radiant energy sources, and the debris collector is arranged to permit heating of the cooking plane by the lower radiant energy sources.

Abstract: A air circulator for an oven includes a housing having inlet and outlet walls with openings in each wall for permitting air to pass through the housing. The air circulator further includes a fan assembly within the housing having a rotatable fan element and a plurality of fan blades attached radially about the fan element for drawing air through the housing upon rotation of the fan element. A spring motor assembly is positioned within the housing and coupled with the fan assembly for rotating the fan element. The air circulator further includes a heat sensitive switch formed of a combination of metals which contracts upon an increase in the ambient air temperature of the oven for activating the spring motor.

Abstract: The cooking vessel has a bottom with a region of metallic material with incorporated ceramic parts. The aforementioned region is, for example, produced from metal-impregnated ceramic or ceramic-reinforced metal. According to one variant, the aforementioned region displays infiltrated iron for the production of induction capability. The physical properties of the bottom can be adjusted to desired values by varying the metallic material and the ceramic parts.

Abstract: This invention presents dual functions in a sole appliance. The present griddle has the feature to be heated by gas or electricity. This makes the griddle portable. The griddle comprising of housing (1) and a plurality of supporting legs (7a, b, c, d)(not shown) and attached to said housing (1) a removable top plate fixture (2), and attached to the interior of the housing (1) a separator plate (15) covering the entire interior area of the housing (1)characterized in that the housing (1) contains an electrical heating device (16), and electrical socket (9) and a gas manifold (17) with connector locking valve (3) the housing contains thermal insulation (21).

Abstract: A roasting stand particularly adapted for use in imparting flavoring steam to a chicken or the like during the cooking process within an indoor oven, outdoor grill or the like. The roasting stand comprises an elongate hollow tube with an open end and a closed end, and a plurality of apertures provided around the circumference of the tube from medial portion and upwards toward the open end of the tube. The closed end of the tube forms a cavity for receiving a flavoring liquid such as liquid smoke. The roasting stand further includes a cap element for removably closing the open end of the tube, and a support base provided around at least a portion of the circumference of the closed end of the tube to support the tube in an upright position with the open end at the top thereof. Thus, the roasting stand will serve to supporting retain a chicken thereon and will deliver flavoring steam from the tube cavity to the inside of the body cavity of the chicken or the like during the cooking process.

Abstract: An adjustable grill grid construction 10 including at least one generally rectangular open framework member 20 having a pair of opposed side channel elements 21, 22 and a centerline brace element 23 provided with a plurality of spaced transverse recesses 24 which are dimensioned to at least partially receive the intermediate portion 33 of a plurality of rod members 30 which are moveable relative to the framework member 20 and adapted to be captively engaged relative to the centerline brace element 23 by a bar clamp member 40 to vary the spacing of the rod members 30 relative to the framework member 20.

Abstract: An oven for warming food, which includesa carcass (2) delimiting a warming chamber;a rack (8) provided with two opposed perforated sidewalls (12) and placed inside of the carcass (2) so as to create first and second lateral spaces (13A, 13B);a blower unit (14) mounted on the back wall (7) of the carcass (2);unit (15) for guiding the air blown by the blower unit (14).The unit (15) for guiding the air blown by the blower unit (14) and heated directs the air only toward the first lateral space (13A). The blower unit (14) draws the air from the second lateral space (13B).

Abstract: An open grill assembly, with a radiant heating sheet, can be assembled together into a rigid grill, with rods forming a frame supporting the radiant sheet and the grid in a spaced apart relationship. The components can be disassembled into a compact bundle, preferably a flat bundle. When assembled, in a preferred embodiment, the radiant heating sheet is adapted to rest on the top of the burner, so that the rods forming the frame need not touch the ground, allowing a single, economical design to be used with most, and perhaps all, commercially available burners. In operation, the burner heats the radiant heating sheet and radiant heat from the sheet cooks food on the grid.

Abstract: A baking oven comprises a re-circulation air heater which comprises a burner with a combustion chamber and a cross-counterflow heat exchanger disposed downstream thereof. This heat exchanger comprises serpentine heat transfer tubes which are connected to a single flue gas supply channel and a single flue gas discharge channel. The heat exchanger is fixed at only a single fixing spot in each coordinate direction of a Cartesian coordinate system.

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

Abstract: An indirect heat barbecue oven and smoker which utilizes an elongate chamber for receiving combustibles so that smoke may be produced therein and wherein there is provided a rotating wheel with support arms, wherein each pair of support arms support an open mesh tray upon which foods or the like may be positioned and wherein the bottom of the oven forms a slanted floor of the oven and acts to receive and direct grease and fluids so that the same may be drained to the outside of the oven without contamination of the burners.

Abstract: A portable barbecue grill apparatus has multiple functions including barbecuing, baking, roasting, and pan broiling, some of which can be accomplished simultaneously on joined cooking elements. The grill apparatus can have an extendable rear lid having a rotisserie attached to a base. Alternatively, a pair of slotted side plates attached to the lid and covered by a heat shield can permit the spacing of the spit from the burner in the lid according to the size of the rotating fool. The lid and base each contain heating elements energized by one or two portable propane tanks.

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

Abstract: An apparatus for improved heat circulation and containment when smoking or grilling using electric, gas, or charcoal as the heat source. The base design enhances heat containment, and offers a channel design in the bottom of the base pan. The strategically placed openings and legs add additional ventilation for improved air circulation.

Abstract: A cooking grate configured especially to accommodate and cook generally cylindrical food items such as frankfurters and sausage is provided. The design permits the cooking of cylindrical food items faster, more efficiently, and more evenly while minimizing undesirable burning and charring. The apparatus includes a unitary grate body made from a heat-conductive material which grate body has an upper cooking surface, a lower heat collecting surface, a rear edge, a forward edge, and left and right sides. The grate body is corrugated to form a plurality of substantially parallel and adjacent cooking troughs extending in the transverse direction from the rear edge to the forward edge. Each cooking trough has a spine as its lowermost portion and left and right cooking faces originating at the spine and diverging upwardly to converge upon the right and left cooking faces of the adjacent tough respectively to form peaks at the junctions of the same.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims. This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: The present invention provides a fast cooking system through the use of an oven having radiant burners located interiorly at the top portion thereof. The oven includes a rotary spit on which the meat is supported and rotated to prevent burning. A blower is located at the lower portion of the oven below the spit to remove smoke and simultaneously pull heat from the top of the oven causing airflow downwardly from the top of the oven. The blower facilitates combustion and increases cooking efficiency and eliminates the need for a Ni-Cad screen adjacent the ceramic plates.

Abstract: A flame disk for even heat distribution when using an external flame such as in a smoker grill assembly, and which prevents internal food drippings from escaping through the disk. The disk design enhances the heat efficiency, and safeguards against drippings or ashes falling through to the burner or ground. The disk design offers better performance when cooking. The holes in the disk are raised, and has attached legs strategically placed over the holes to deter drippings or ashes from falling through. The legs also support and lift the disk on its cooking base.

Abstract: A combination gas and charcoal grill that includes a housing, a heat distribution element, a gas burner, and an ash pan drawer. The heat distribution element is disposed in the housing for supporting one of lava rocks and ceramic briquettes when the combination gas and charcoal grill is being used as a gas grill and for supporting charcoal briquettes when the combination gas and charcoal grill is being used as a charcoal grill. The gas burner is disposed in the housing for heating the one of the lava rocks and the ceramic briquettes when the combination gas and charcoal grill is being used as the gas grill and for initially igniting the charcoal briquettes when the combination gas and charcoal grill is being used as the charcoal grill.

Abstract: A barbecue grill apparatus is provided for cooking food items, including a housing having a housing bottom wall and a housing side wall, an upright grill support member extending centrally within the housing, and at least two food supporting grid sections mounted one above the other on the grill support member, at least one of the food supporting grid sections being mounted rotatably relative to the other food supporting grid section, so that one of the grid sections is rotatable to a position underneath another of the food supporting grid sections. The apparatus preferably additionally includes a fuel supporting grid mounted to the grill support member below the at least two food supporting grid sections and spaced above the housing bottom wall.

Abstract: The present invention relates to an oven structure including a set of baking cylinders, an outer barrel and an inner barrel, wherein the baking cylinders are mounted in an interior of the inner barrel; and a gas burner is mounted between the inner and outer barrels such that use the gas burning to heat the baking cylinders and bake the food which are put in the interior of the baking cylinders. It is full of practical value to keep the best taste of food by the indirect and dry ways of evenly heating.

Abstract: Cooking apparatus includes apparatus to support food to be cooked. A housing surrounds a portion of the support apparatus and defines a portal through which food may be passed into the housing. A fireplace is disposed in the housing to support a fire that produces heated gas for cooking food. The fireplace may include a solid fuel burning grate to support solid fuel used as a flavor enhancing substance to the food being cooked with the grate having a body with apertures through which hot coal is discharged. A hot coal supporting device is disposed beneath the grate to receive the hot coals discharged from the solid fuel burning grate and has a body with apertures through which ash is discharged. An ash bin is disposed beneath the hot coal supporting device to receive the discharged ash. A heated gas passageway is provided in the housing to place the heated gas in fluid communication with an environment outside of a building in which the housing is disposed.

Abstract: A cooking device suitable for barbequing food while indoors, used in conjunction with an external heat source. The cooking device comprises a water containing drip pan, a pin attached to a bottom of the drip pan and a multiblade fan rotational on the upper end of the pin. The fan rotates under the influence of convection currents generated when the external heat source is activated. A food substance placed in proximity to the upper surface of the fan is cooked by the heat generated by the external heat source, and air currents produced by the rotating fan force fumes and smoke due to the cooking of the food substance up and away from the drip pan.

Abstract: A griddle adapted for use in the food service industry. The griddle comprises a stainless steel griddle plate and a plurality of copper plates held against the underside of the griddle plate. High temperature grease is placed between the adjacent surfaces of the stainless steel plates and copper plates. The copper plates are held in place by leaf springs. Suitable heating devices, such as gas burners or electric heater bars, heat the griddle. When there is a differential in temperature between the stainless steel plate and the copper plates, the copper plates can move relative to the stainless steel plate. The movement is facilitated by the use of high temperature grease. The high temperature grease also provides efficient heat transfer between the copper plates and the stainless steel plate.

Abstract: A removable firebox for use in a portable, collapsible barbecue grill including retractable heating grate on top of the firebox and a retractable mid-level cooking grill for providing high-temperature cooking. A lower main grill is disposed in a base cavity of the barbecue grill for providing moderate temperature cooking. The firebox rests in the base cavity of the grill housing and provides heat to a cooking area defined by the base cavity, an upper lid of the housing and a pair of side walls extending upward from the base cavity. The firebox and/or the upper lid includes insulation and/or cooling baffles to protect users from heated surfaces. Venting is provided from the sides and rear of the grill housing. When collapsed, the grate and grills fold onto or are retracted within the firebox, and the entire firebox assembly is stowed in a sealed grill housing. The top and bottom portions of the grill housing mate to form a sealed container-like structure for convenient transportability or storage.

Abstract: An outdoor grill for charcoal grilling is designed to prevent flare-up from fat drippings and to facilitate the disposal of ashes. The grill comprises a portable stand and a horizontally disposed cylindrical-shaped housing on the stand. The housing has a cover door in sidewalls and access holes in flattened end walls. Within the cylindrical housing are a charcoal grate, a cooking rack and a flare-up shield. In one embodiment, an upper small mesh screen is positioned directly on top of the grate. The grate and/or upper small mesh screen are manually shaken to periodically knock ash from charcoal. The flare-up shield has an inverted V-shape and has louvered openings. Heat from the burning charcoal is efficiently transferred to meat on the cooking rack. Any fat drippings are deflected by the flare-up shield towards the housing's sidewalls away from the charcoal.

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

Abstract: Apparatus for high speed grilling and/or conditioning of a food product which comprises: a heatable surface which is capable caramelizing the food product at a temperature in the range between about 425.degree. F. to 575.degree. F.; a chamber for enclosing the food product on the heatable surface under pressure; and a steam injector for introducing steam into the chamber during the caramelization of the food product.

Abstract: A baking device, such as a cookie sheet, includes a textured pattern on an upper surface of an upper metal sheet. The textured pattern includes a plurality of protrusions separated by recessed portions. The protrusions each have an upper food contacting surface which minimizes contact with a food product baking on the upper sheet so that the food product may be easily removed. The baking device may also include a polymeric coating to further enhance the non-stick properties of the baking device.

Abstract: An indirect heat barbecue grill includes a frame body having an opening at the top section thereof, which defines/grilling a heating area. A heat source area is located at one lateral side of the heating/grilling area, within the barbecue grill. A charcoal tray is located at the heat source area. The present invention is characterized in that a linking hood is mounted to the heat source area and located across the charcoal tray which insulates direct heat from the charcoal to reach the frame body and directs heat energy to the heating/grilling area.

Abstract: A rotary broiler assembly includes a rotisserie structure rotatable about a fixed axis. The rotisserie structure has a holding device radially spaced from the axis for holding a food item such as chicken thereon. When the rotisserie structure is rotated, the holding device revolves in an orbital fashion about the axis to define a path of orbital movement. A heat source is positioned within the path of orbital movement so that rotation of the rotisserie structure causes the food item to revolve about the heat source to thereby cook the food item.

Abstract: A portable electrically powered broiler including a base element connected to a source of power, and a lid element having a heating source which electrically communicates with the base element when the lid element is in position upon the base element. The base element includes selectively removable grill and pan members. In an alternate embodiment, the lid element is at least partially formed from electrically resistive tempered glass to form the heating source.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: A device for improving the process of cooking fowl in a heated chamber, resulting in a cooked food that is nutritious, tasty, and low in fat content. The device includes an insert or mount that fits within the interior cavity of the fowl to be cooked. The device may also include a base plate connected to the insert or mount which is oriented vertically and holds the fowl upright to promote drainage of exuded liquidified fat. The device may also cause and/or promote convective, radiative, and conductive heating of the interior of the fowl while it is being cooked in the heated chamber. Finally, the device may contain liquids and also additives such as spices, with the liquid being vaporized and emitted through an aperture in the top portion of the insert or mount and then perfused through and forced out from the interior cavity of the fowl.

Abstract: The oven of the present invention is a low profile, dual .[.conveyer.]. .Iadd.conveyor .Iaddend.oven including an oven cabinet, two closely spaced .[.conveyers.]. .Iadd.conveyors .Iaddend.and an air heating and circulation system. The .[.conveyers.]. .Iadd.conveyors .Iaddend.and the oven cabinet are adapted so that the .[.conveyers.]. .Iadd.conveyors .Iaddend.can be easily removed .[.from the.]. from the front or side of the oven cabinet. The oven cabinet houses the .[.conveyers.]. .Iadd.conveyors.Iaddend., ducts and manifolds which all can be easily removed for cleaning or other maintenance. Each of the .[.conveyers.]. .Iadd.conveyors .Iaddend.include separately controlled drive motors capable of driving .[.the.]. each of .[.conveyers.]. .Iadd.conveyors .Iaddend.at different speeds and in different directions.