Abstract: The present invention is directed to a process and system for producing scrambled eggs having a homogenous firmness. The process and system maximizes scrambled egg product consistency and minimizes channeling, fouling and equipment wear previously associated with production of scrambled eggs by periodically interrupting the flow of egg through the system of the invention.

Abstract: A heat exchanger device for a cooking appliance includes a burner arranged in a combustion chamber. The burner is connected by a feeding pipe to a mixing device which prepares a gas/air mixture necessary for the combustion and feeds it to the burner. The mixing device is connected to the burner in a gastight manner additional air is prevented from flowing in. The combustion chamber is formed by an enlargement of a heat exchanger pipe which, starting from the combustion chamber, spirally surrounds the fan wheel which provides forced circulation of the treatment medium. The heat exchanger pipe is also wound around the combustion chamber.

Abstract: A confectionery aeration system comprising a confectionery material re-circulation circuit (7), the circuit comprising an aerator (12) and a confectionery vessel (2), the confectionery material re-circulation circuit being arranged such that a re-circulation outlet (8) of the vessel is connected to an inlet (9) of the vessel, the re-circulation circuit being without any de-aeration means for producing any substantial de-aeration material in the flow path between the re-circulation outlet and the aerator, the aerator being arranged in the re-circulation circuit to further aerate aerated confectionery material flowing from the re-circulation outlet of the vessel to the vessel inlet, the vessel inlet being provided with a back-pressure producing device (10) arranged so as to maintain a super-atmospheric pressure in the confectionery material in that part of the re-circulation circuit between the aerator and the vessel inlet, the circuit being provided with a supply connection (14) for feeding fresh confectionery

Abstract: A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

Abstract: A solder reflow oven with horizontal cyclonic convection air flow for enhancing equalized heating of printed circuit boards conveyed therethrough. Air circulation apparatus can include a first air movement fan for urging air to move horizontally laterally from the first side wall of the oven toward the second side wall of the oven across and above printed circuit boards being conveyed therethrough. A second air fan is positioned below and laterally displaced from the conveying means for directing a second air stream below the first air stream and oppositely oriented in order to urge movement of heated air across the undersurface of the conveyor for enhancing equalization of heating of the printed circuits boards thereupon. Preferably, both blowers are oriented to move air approximately perpendicularly with respect to the direction of movement of the conveyed printed circuit boards in opposite respective directions thereabove and therebelow.

Abstract: A rack oven having an oven interior, an access door, a baking chamber, a passive steam generator, and a heat exchanger. The heat exchanger includes a chamber containing burners, an undivided exhaust collection plenum positioned above the burner chamber, and a plurality of straight heat exchange tubes extending upwardly between and communicating with the burner chamber and the collection plenum. A blower circulates air within the oven interior among the heat exchange tubes, the steam generator and the baking chamber, and the steam generator produces steam using the circulating air heated by the heat exchange tubes.

Abstract: A pizza oven having a baking chamber, having a loading port, and having a dispensing port; a conveyor extending longitudinally through the baking chamber from the loading port to the dispensing port; an air plenum having an air intake port and a plurality of air output ports; an air blower connected to the air plenum for moving heated air from the air intake port to the air output ports; and having upper and lower pluralities of ducts respectively overlying and underlying the conveyor, each duct having a proximal end attached to the plenum and a distal end, each duct further having proximal and distal air discharge ports respectively positioned proximally and distally from a vertical plane extending longitudinally along and substantially centrally through the conveyor, each duct's proximal air discharge port being larger than the duct's distal air discharge port.

Abstract: Cooking apparatus having an enclosed cooking chamber with a radiant heater suspended in the upper portion thereof provides radiant and forced air convection heating to cook food products. The food is contained in a cooking tray which has a screen or perforated bottom to allow grease, oils and crumbs to pass through the cooking tray. A drip tray below the cooking tray catches liquids and/or crumbs which fall through the cooking tray. A shell positioned within the cooking chamber forms air plenums adjacent the sides of the chamber so that air circulating within the chamber is passed through the cooking tray. The food is cooked by a combination of the hot air passing through the product carried on the cooking tray and radiant heat from the radiant heater.

Abstract: An oven door hinge having an arm and a hinge assembly pivotally attached thereto. The hinge assembly has an elongated, channel-shaped housing that is configured to be removably and constrainingly received within a pocket of an oven door. The housing has two ends, with one end having a slotted, transverse end wall and the other end pivotally attached to the arm of the hinge at a first location. The hinge assembly also includes an elongated, channel-shaped link having two ends, with one end pivotally attached to the arm of the hinge at a second location, and the second end extending towards the transverse end wall of the housing. The link is configured to be retained within the channel of the housing so that it is able to shift positions with respect thereto as the hinge assembly is rotated.

Abstract: The invention allows cool rooms or sea containers designed for frozen goods to handle produce requiring more precisely controlled temperatures and conditions, e.g., vegetables and fruits requiring temperatures in the chilling range and often also needing control or modification of the atmosphere. Each load of produce (100) (e.g. of pallet size) is held in the sea container or cool room but is sealed from the air of the refrigerated environment by, for example, a plastics bag (56). The atmosphere within the bag is then circulated by a fan (12) (or by convection currents from a heating element) so as to pass through the load and around it via ducts (30) provided adjacent the bag (56). Heat exchange (50) between the circulating gas and the refrigerated environment, via the plastics film, serves to cool the load. However, if cooling is excessive a heating element can be used to raise the temperature of the circulating atmosphere. Gas composition of the atmosphere can be controlled by scrubbing, flushing, etc.

Abstract: Device for cooking food directly in a dish includes a generator for producing hot gaseous fluid, an applicator having a body for covering the dish, an inlet connected to generator for receiving hot gaseous fluid, a seal plate for sealing to the rim of dish to create a closed cooking chamber and a distributor for distributing hot gaseous fluid to food, and an arrangement for allowing the applicator to move upwards and downwards from and to the rim of dish during cooking process to modulate the cooking pressure for the food. Method of use comprises forming a closed cooking chamber between the applicator and dish, increasing the pressure therein to a predetermined pressure, maintaining the predetermined pressure for a period of time and superimposing numerous pressure pulses upon the predetermined pressure for more effective cooking.

Abstract: An appliance for thermally processing granular material, especially for roasting food items such as coffee beans. The granular material lies on a perforated base through which gas flows upwardly to create a fluidized bed. The exhaust gas is fed to a cyclone separator for separation of entrained solid particles. Preferably, the base is located in an inner chamber which is at least partially enclosed in an outer chamber forming the cyclone separator. The exhaust gas is fed into a top opening of the outer chamber thereby providing a rotary gas flow. Alternatively, the base is located in an outer chamber in which at least the area above the base is designed as the cyclone separator. The outer chamber at least partially encloses an inner chamber through which gas is fed to create a rotary gas flow. In both cases, an extremely compact roaster design is realized.

Abstract: The device comprises an intake pipe which introduces dry external air into a cooking chamber through an intake. The humid air exits through an outlet pipe connected to an outlet of the cooking chamber; the outlet is located higher than the intake. The outlet pipe is provided with a butterfly valve for regulating a warm air flow. A single-acting valve is predisposed on the intake pipe for allowing a flow of air towards the cooking chamber. The device ensures aspiration of dry external air even where there are no means for forced air circulation.

Abstract: A roasting apparatus for roasting nuts, cocoa beans, coffee beans, and other small food stuffs comprising a base, a motor and afterburner assembly attached to the top of the base on one side thereof, a roasting assembly attached to the top of the base on the other side thereof, and a top cover assembly removably attached to the tops of the motor and afterburner assembly, and the roasting assembly.

Abstract: A cooking system having a cooking appliance and a remote computer. The cooking appliance has a programmable control module that controls a heating device. The heating device is in communication with and provides heat to a cooking location. The programmable control module is in communication with the remote computer unit via a wireless communication link. In a preferred embodiment, the remote computer unit is a Palm Pilot and the wireless communication link is an infrared (IR) link. Also, in the preferred embodiment, a temperature acquisition module is in communication with the Palm Pilot via a serial link. A temperature probe is connected to the temperature acquisition module. The temperature probe is in communication with the cooking location and senses the temperature of the cooking location. The sensed temperature is transmitted via the temperature acquisition module to the Palm Pilot. In a preferred embodiment, the Palm Pilot is used to transmit calibration instructions to the programmable control module.

Abstract: Oven assemblies and related methods for the cooking of food products are provided wherein a rotating valve is in both heated air receiving communication and return air communication with both a heat source and a specifically constructed cooking chamber. The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough.

Abstract: The device comprises an intake pipe which introduces dry external air into a cooking chamber through an intake. The humid air exits through an outlet pipe connected to an outlet of the cooking chamber; the outlet is located higher than the intake. The outlet pipe is provided with a butterfly valve for regulating a warm air flow. A single-acting valve is predisposed on the intake pipe for allowing a flow of air towards the cooking chamber. The device ensures aspiration of dry external air even where there are no means for forced air circulation.

Abstract: In an apparatus and a method for cleaning the inside of a cooking device having a cooking chamber and a blower chamber separated from the cooking chamber via air baffles, an impeller is arranged in the blower chamber for generating a conveying stream in the cooking chamber as well as in the blower chamber, whereby at least one spray nozzle for spraying at least one fluid, such as a cleaning agent, rinse agent, clear rinse agent, decalcification agent, water and/or the like, faces toward the impeller, whereby the spray jet of the at least one spray nozzle in the blower chamber is directed opposite the conveying stream of the impeller.

Abstract: A drainage hole structure in a cooking oven of forced convection type, utilizing: a drain pipe arranged so that an upper end opening thereof is open to a bottom face portion of a heating chamber and a lower end opening thereof is open to the outside of the heating chamber; and an air suction pipe arranged so that one end opening thereof faces to the upper end opening of the drain pipe in close proximity thereto and the other end opening thereof is open to a middle portion in the heating chamber, wherein the one end opening of the air suction pipe is formed to be slightly larger than the upper end opening of the drain pipe, and in the upper end opening side of the drain pipe, a peripheral wall portion of the drain pipe positioned in an upstream side with respect to an airflow flowing along the bottom face portion of the heating chamber is extended so as to enter into the one end opening of the air suction pipe by only a short distance, while a peripheral wall portion of the drain pipe positioned in a downstrea

Abstract: The device includes an oven, the inside of which is a space designed to hold food to be cooked and which is designed to generate saturated steam inside this space. The device also includes a dosing appliance for water which presents a duct which passes through one of the walls of the oven. In this duct, there are valves to control the supply of water into the cooking space. The outlet of this device is directed towards a heating element which is also located in the cooking space. The device also includes a steam condenser which is connected to the cooking space.

Abstract: A storage floor air vent may comprise at least two vent walls positioned in substantially parallel relation to thereby define a channel; a plurality of angular baffle members, each angular baffle member composed of two segments forming an apex therebetween; the plurality of angular baffle members positioned in between the at least two vent walls in a linear arrangement, with each apex facing upward proximal the top end of each of the at least two vent walls, and each angular baffle member is positioned a distance apart from the adjacent angular baffle member to thereby define an orifice between the segment ends of adjacent angular baffle members.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

Abstract: Disclosed is a drainage hole structure in a cooking oven of forced convection type, comprising: a drain pipe arranged so that an upper end opening thereof is open to a bottom face portion of a heating chamber and a lower end opening thereof is open to the outside of the heating chamber; and an air suction pipe arranged so that one end opening thereof faces to the upper end opening of the drain pipe in close proximity thereto and the other end opening thereof is open to a middle portion in the heating chamber, wherein said one end opening of the air suction pipe is formed to be slightly larger than the upper end opening of the drain pipe, and in the upper end opening side of the drain pipe, a peripheral wall portion of the drain pipe positioned in an upstream side with respect to an airflow flowing along the bottom face portion of the heating chamber is extended so as to enter into the one end opening of the air suction pipe by only a short distance, while a peripheral wall portion of the drain pipe positioned

Abstract: Apparatus for holding fried food product for a holding time, defined as the time between the completion of cooking and the time that the food product no longer has a desired warmth, crispness and interior moisture for serving to a customer. The fried food is disposed in a holder or bin and subjected to heat from an upper heater, a lower heater and forced hot air that is applied through and across the fried food. The hot air flow serves to evaporate moisture from the fried food surface and to remove water vapor from the region above the fried food, whereby the holding time is extended to about 20 minutes.

Abstract: Provided is a device for treating a food product in order to reduce or eliminate the detrimental effects of the presence of oxygen which is in contact with the external surface of the product.

Abstract: A heating apparatus of the present invention relates to a high speed oven having a turntable mechanism for heating food products by utilizing a combination of jet impingement of heated air (a jet impingement) and microwaves or either of them, the apparatus comprising a safety device and an exhaust device.

Abstract: An apparatus and method of producing a food product is disclosed. The food product is placed inside of an air-tight chamber, in which the food product is to be cooked, wherein steam is generated from a source of water and is introduced into the cooking chamber. The steam heats the inside of the cooking chamber and serves as a heat transfer media to heat the food product as well as a color and flavor transfer media to color and flavor the food product. That is, a flavoring and coloring additive, such as liquid smoke, may be added to the water utilized in generating the steam in order to flavor the food product being cooked. The steam then transfers the flavoring and coloring additive to the food product which condenses on the food product adding flavor and color to the food product.

Abstract: In a system for rapid air temperature modification in a recycling oven using hot air impingement for cooking, a fraction of the recycling air may be made to selectively bypass the heat exchanger, thereby to rapidly achieve reduced cook chamber temperatures, as desired by the user. The system includes a shell configured and dimensioned to receive a stream of air through an inlet and to discharge a stream of air through an outlet. The shell is further configured to provide independent first and second paths of travel to guide independent streams of air passing between the inlet and outlet of the shell. The first path houses heating means so that all air passing through this first path will be conditioned (heated) by the heating means. The second path has no heating means and merely permits unimpeded passage of the stream of air through the shell.

Abstract: The present invention provides a system for the decontamination of agricultural products by reacting the toxins and microorganisms, contaminating the product, with ozone. The ozone is generated on site and upon demand, thus eliminating ozone waste associated with long periods of ozone storage. The systems of the invention provide efficient, safe, and environmentally friendly use of ozone for product decontamination by optimizing the delivery of ozone to the contaminated product, monitoring and controlling the pressure in the treatment systems, monitoring and controlling the heat generated during the treatment of contaminated product with ozone, and controlling ozone release into the atmosphere.

Abstract: A baking oven comprises a hearth with a baking chamber and a heating device having heating elements which comprise at least one heating surface that constitutes a wall of the baking chamber. Provided in the heating elements is a heating gas duct which is defined on one side towards the baking chamber by the heating surface. Along part of the heating gas duct, turbulence elements are provided in the direction of flow of the heating gas, for the generation of turbulences in the heating gas.

Abstract: A food warming device having a bin for holding food products. The bin has an air delivery port and an air intake port located at first and second end walls that are disposed at first and second opposite edges of the bottom portion. The regions above the bottom portion and along the third and fourth opposite edges between the first and second walls are substantially open whereby the food products are clearly visible to customers. The bottom portion has a heated surface for receiving food products to be warmed. An air circulating means forms a stream of circulating heated air that moves from the air delivery port over the heated surface to the air intake port. The food products are warmed by heat emanating from the heated surface and by warm air from the stream of circulating heated air. A balancing system maintains the circulating air in balance by diverting a portion of the return air to ambient atmosphere through a bleed exhaust port.

Abstract: A method for roasting granular material, such as nuts and coffee beans, and an apparatus therefor where the granular material is roasted with the aid of a mortar-shaped roast pan. The roast pan itself is heated up by hot air which is introduced into a hollowed portion of the pan and further the hot air is sent onto the surface of the roast pan through gaps provided at the bottom portion of the pan at an inclined angle compared to the radial direction of the pan. The granular material is roasted in an effective manner both by the heat radiated from the roast pan itself and by the heat of the hot air sent onto the surface of the pan, while being woven on the roast pan by the hot air sent at the inclined angle.

Abstract: A roasting apparatus for coffee beans comprises a housing and a horizontal drum on the housing rotatable about an axis with an opening on a first end thereof for receiving and discharging beans and a plurality of openings on a second end opposite the first end of size sufficient to pass air and insufficient to pass the beans. The apparatus includes a heater in the housing capable of heating the drum to roast the beans and a fan adapted to move air through the first and second ends of the drum. A pair of doors pivotally mounted on a common hinge between the fan and the drum are movable between a closed position during roasting substantially blocking passage of free flow of air through the drum and an open position permitting free flow of the air once the beans are sufficiently roasted. A chaff collector is secured to the housing at an end opposite the drum first end. The collector has a plurality of openings of size sufficient to pass air and insufficient to pass chaff from the beans.

Abstract: A forced hot air cooker has a two-piece basket assembly rotatable in an oven cooking chamber. A hot air supply plenum in the chamber discharges hot air through the basket assembly. A blower takes air from the chamber and discharges it through a duct behind the oven to a heater chamber above the oven chamber. The hot air supply plenum has a heater assembly mounted above it and projecting into the heater chamber. A catalytic converter immediately below the heater assembly, is exposed to radiant heat from the heater. Air is moved by the blower from the oven chamber through the duct to the heater chamber, down through the heater assembly and the catalytic converter and the supply plenum to the rotating basket assembly and then to the blower inlet. Upper and lower front doors are provided, the lower door for installation and removal of the lower basket of the food basket assembly, while the upper door remains closed to conserve heat.

Abstract: A steam cooking system for cooking foods such as a light Chinese dish called as dim sum with steam comprises a steam generator disposed outside a guestroom of a restaurant, a cooking chamber formed adjacent to each of tables in the guestroom, and a steam line extending from the steam generator to at least one steam outlet formed in a bottom of the cooking chamber. A valve is provided in the steam line at the vicinity of the steam outlet to be switchable between an open position of supplying steam into the cooking chamber and a close position of stopping the supply of steam. A control unit controls the valve to keep the valve at the open position for a cooking time period determined according to a menu to be cooked with steam. An exhausting unit is formed at a top of the cooking chamber to exhaust used steam from the cooking chamber to the outside of the guestroom.

Abstract: A transportable and size-adjustable ripening apparatus for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and walls connecting the ceiling and the floor. The chamber is configured to receive a row of boxed produce that defines an interstitial volume with one of the walls to create a low-pressure plenum. The ripening apparatus also includes an air flow control system for transferring air between a high pressure plenum and the low pressure plenum, and which controls the temperature of the transferred air. The plena are generally enclosed to inhibit airflow therebetween except for airflow through the air control system and through openings in the produce boxes. The air control system includes one system for controlling the flow of air through a refrigeration unit, and another system for circulating air without refrigeration. The invention is preferably constructed from an existing ISO (International Standards Organization) container.

Abstract: An exhaust particle and particulate containment system for a coffee roaster includes an exhaust duct for carrying exhaust coffee roasting by-products including air, gasses, smoke and chaff from the coffee roaster to a porous medium for separating chaff from the exhaust coffee roasting by-product flow and a filter for removing smoke particles from the exhaust coffee roasting by-product flow which passes through the porous medium.

Abstract: A process for operating a coffee roaster to obtain reduced levels of pollutants in exhaust gases vented from the coffee roaster. In the process, fuel gases are combusted in a combustion chamber and all of the combusted gases are directed into a roasting chamber for roasting coffee beans in the roasting chamber. The exhaust gases from the roasting chamber are then separated into a recycle stream and an exhaust stream with the recycle stream comprising the majority of the exhaust gases. The recycle stream is returned to the combustion chamber. The exhaust stream is then subjected to secondary combustion at relatively low temperatures prior to venting.

Abstract: An oven is provided with structure which maintains a door, adapted to extend across and seal against an open frontal portion of a heating cavity of the oven, slightly ajar from a fully closed position so as to just break a seal between the door and the oven cavity in order to enable moisture to escape the oven cavity when utilizing the oven for dehydrating food products. For this purpose, the oven incorporates a spacer element that is movable between a de-activated position, wherein the oven can be used in a conventional manner, and an activated position for use in a drying mode of operation. In a preferred embodiment of the invention, a pivotally mounted spacer element is positioned between the door and a cabinet portion of the oven for movement between the de-activated and activated positions. In this preferred embodiment, the spacer element is automatically movable from the activated to the de-activated position due to gravity upon the opening of the door.

Abstract: An improved apparatus for separating chaff from coffee and cocoa beans is designed for use in combination with either the hot air blowing base of the common household consumer appliance, the electrical popcorn popper or the larger volume coffee roasters. The apparatus comprises a hopper having an open top, an open bottom mountable over the hot air blowing base of the popper for roasting beans, at least one exhaust gas outlet, a transparent or translucent lid for covering the top and allowing the user to observe the color of the roasting beans and a screen mounted over the exhaust gas outlet. The screen is coated with a material that causes its surface to become electrostatically charged during the bean roasting process. In addition, a protective outer coating is deposited to completely cover the dielectric material to prevent this material from being destructively removed or electrochemically altered by the chemicals in cleaners for the lid.

Abstract: Methods and apparatus for producing pathogen-reduced seeds from fruits or vegetables by sterilizing the surface of the fruit or vegetable, and subsequently releasing a seed and pulp mixture from the fruit or vegetable, are disclosed. Contamination of seeds by the transfer of pathogens from the surface of the fruit or vegetable to the seed during seed harvesting is prevented. The seeds produced by use of the method and apparatus of the invention are thus significantly reduced in pathogens. The use of these pathogen-reduced seeds in the commercial growing industry may be expected to inhibit the spread of plant diseases such as bacterial fruit blotch of watermelon.

Abstract: A module adapted to generate a stream of hot, humid air, the module operating in conjunction with a proofing chamber in which pieces of yeast dough are raised prior to baking by being subjected to this stream. One section of the module is occupied by a replenishable water reservoir from which water is fed into the water pan of a steam generator. The pan is provided with a water heater element for boiling the water to produce steam which is collected in a steam chamber above the pan. A parallel section of the module is occupied by an air duct whose air intake at the inlet end of the duct leads to an air blower blowing a stream of air through an air heater element producing a hot air stream that flows via a mixing zone toward an exhaust vent at the outlet end of the duct. Steam from the steam chamber is injected by a steam tube into the mixing zone in the duct to intermingle with the hot air stream whereby discharged from the exhaust vent is a stream of hot, humid air.

Abstract: An electrically heated convection oven with built-in rotisserie for rotisserie roasting, baking, broiling, defrosting, and dehydrating foodstuff is characterized by the use of two motors. One for operating a fan which rotates within the heating chamber to create high velocity air flow throughout the heating chamber; the second one for rotating the rotisserie spit. The second motor is also utilized to drive a cooling fan that draws air over electronic controls to keep them safely cool. The electronic controls comprise a microcomputer which is pre-programmed to recognize input from a user and to process information from an air temperature sensor in the oven. The heating chamber features generously radiused, interior surfaces which from an integral, parabolic, reflective surface with substantial width for enhancing air flow, to increase air velocities and create evenness of heat within the heating chamber, thereby contributing to the performance of the oven.

Abstract: A ripening room for controlled ripening of produce includes a chamber defined by a ceiling, a floor, and a plurality of walls connecting the ceiling and the floor. The chamber is configured to receive two rows of boxed produce that are spaced apart from each other to define an interstitial volume therebetween. Each row of produce is proximate and spaced apart from one of the walls to define a side airspace therebetween. The ripening room also includes an air control system for transferring air between the side airspaces and the interstitial volume and controlling the temperature of the transferred air. The side airspaces and the interstitial volume are generally enclosed to inhibit airflow therebetween except for airflow through the air control system and through openings in the produce boxes.

Abstract: A rotatable two-piece basket assembly is behind upper and lower doors in a blower driven recirculating hot air oven. An electric heater directly adjacent a catalytic converter directly above the cooking chamber, removes contaminants. The lower basket is removed through the lower door opening, while the upper door stays closed to conserve heat. A homing control homes the basket assembly whenever the door is opened or a cooking cycle is completed, for removal of the lower basket. A filter at the blower inlet is removable through the lower doorway when the lower basket is out, for cleaning or replacement. The blower wheel is removable through the lower doorway when the filter assembly has been removed. The upper basket is removable through the combined doorway by a push-and-turn motion applied to a bayonnet connection to the basket drive shaft. Other components are then removable through the front opening.

Abstract: An improved apparatus for separating chaff from coffee and cocoa beans is designed for use in combination with either the hot air blowing base of the common household consumer appliance, the electrical popcorn popper or the larger volume coffee roasters. The apparatus comprises a hopper having an open top, an open bottom mountable over the hot air blowing base of the popper for roasting beans, at least one exhaust gas outlet, a transparent or translucent lid for covering the top and allowing the user to observe the color of the roasting beans and a screen mounted over the exhaust gas outlet. The screen is coated with a material that causes its surface to become electrostatically charged during the bean roasting process. In addition, a protective outer coating is deposited to completely cover the dielectric material to prevent this material from being destructively removed or electrochemically altered by the chemicals in cleaners for the lid.

Abstract: A rack oven which comprises a baking chamber, a door providing access to the baking chamber, a combustion chamber containing a plurality of in-shot burners, a heat exchanger in combination with the combustion chamber containing a plurality of heat exchange tubes, a steam generator, one or more blower fans for circulating air in a closed path throughout the oven, and a ventor exhaust blower for expelling combustion gases.

Abstract: Thermalizing apparatus for food product which includes a food receiving chamber, a first heat source to heat the chamber, a reservoir to receive water located in communication with the chamber and a second heater located in the water reservoir to establish moisture vapor content in the food chamber.The temperature of the air in the chamber and the temperature of the water in the reservoir are controlled to maintain selected conditions in the chamber by selectively supplying energy to the air heater and to the water heater. A controller is provided to allow selection of conditions appropriate for food in the chamber and maintain the air and water in the reservoir at selected temperatures to maintain the desired characteristics of the food in the chamber.A condenser device is provided to maintain water and heat content in the chamber to prevent excessive moisture in the chamber and to maintain food texture and quality as freshly cooked, heated food is introduced to the chamber.

Abstract: An automatic bread making apparatus is provided, the apparatus having a housing having an interior surface, a baking chamber having interior and exterior surfaces, and a baking pan fabricated from a heat-resistant material. The baking chamber is positioned within the housing to form an air space between the interior surface of the housing and the exterior surface of the baking chamber. The baking chamber is also provided with an openable transparent top cover. The baking pan is positioned within the baking chamber to define an air space between the interior surface of the baking chamber and the baking pan. A first impeller is provided to supply and circulate heated air within the air space defined between the interior surface of the baking chamber and the baking pan. A second impeller is provided to supply cool air to the space defined between the interior surface of the housing and the exterior surface of the baking chamber.

Abstract: A coffee roaster oven chamber wherein coffee beans are heated and intermixed in a fluidized bed is fabricated as a unitary structure from a transparent material that allows incandescent coils to radiantly heat coffee beans while they are concurrently heated by air heated by the same coils. In a preferred embodiment the oven chamber is fabricated from glass as a single piece structure which may be removed from the coffee roaster for adding or removing coffee beans and cleaning.