Abstract: In a continuous oven for making baked ware comprises a baking belt, which extends through an elongate oven space, and upper and lower radiant heaters, which are flown through by heating gas and are included in a heating gas circulating circuit, which comprises a heat exchanger, which is arranged to be heated by the nesting gases being recycled and serves to neat the air that is to be supplied to the oven space The heat exchanger is included in the heating gas circulating circuit between the radiant heaters and the exhaust gas outlet and in an air circulating circuit provided with a water vapor outlet and a fresh air inlet is disposed between the fresh air inlet and the oven space.

Abstract: Disclosed is a temperature and humidity controllable doorless oven for cooking, warming and storing food products for extended periods of time. The oven includes a cabinet having interior walls and exterior walls which form an air duct between the walls. An interior oven chamber is formed within the interior walls with the cabinet providing an access opening into the interior oven chamber. A controllable heating element generates a warm environment inside the interior oven chamber and a humidifier generates a moist environment. To maintain the warm and moist environment inside the interior oven chamber, an air stream which forms an air curtain is moved through the air duct and across the access opening.

Abstract: A produce-ripening room (1) has a pallet rack (8) designed to support one or more modular pairs of two loaded pallets (11) juxtaposed side-by-side with a select space between them for central distribution of conditioned atmosphere under pressure throughout produce crates (12) positioned on the pallets (11). The modular pairs of two loaded pallets (11) can be one-to-three tiers high, up to twelve tiers deep and as many tiers wide as desired stacked bin boxes may be substituted for the pallets. A top horizontal baffle (22) is positioned vertically above and extended from end-to-end over depth of the select space between the modular pairs of two loaded pallets (11) and seals (26, 27, 36, 37) are positioned on four sides of the select space to provide a central high-pressure plenum (25, 34) for a first embodiment.

Abstract: A coffee roaster which roasts coffee beans in a removable oven chamber employing both radiant and convection heating techniques while the beans are continually intermixed in a fluidized bed rotating in the horizontal plane. Roaster control means are provided to terminate the roasting process by quenching the beans and oven chamber with relative cool air while maintaining the beans in a fluidized bed to avoid scorching or further roasting by the residual heat of the coffee bean mass. The oven chamber is provided with an insulated handle to facilitate its removal from the heating chamber for dispensing roasted coffee beans. It includes an upper transparent section through which the roasted charge of beans may be viewed to thereby facilitate poring beans from the removed chamber.

Abstract: A device for storing fruit, such as bananas, kept in containers placed on a pallet, under controlled conditions. The device comprises a cabinet having an intake and an outlet for air, and a feed and an atomizer for liquid. The air outlet is formed by an essentially open planar front of the cabinet, the dimensions of the outlet essentially corresponding to those of a side of the load of fruit, placed in containers on a pallet, which is to be placed against the cabinet. The air intake opens into a chamber in which the atomizer is mounted. An air-penetrable filter separates this chamber from the outlet. The atomizer preferably comprises a spray tube which extends through the cabinet and has spray nozzles, a splash board being arranged close to the spray tube. The air is forcibly supplied, for example by means of a fan. Buffers for a pallet and guides for guiding the pallet to the front of the cabinet are fitted at the bottom of the cabinet at the front.

Abstract: Method and apparatus for controlling the preparation of food product in an oven which includes a food preparation chamber. A first heat source is provided to heat the air in the chamber and a second heater is located in a water reservoir to establish the water vapor content in the chamber. The temperature of the air in the chamber and the temperature of the water in the reservoir are selected to maintain conditions in the chamber in selected relation with the equilibrium characteristics of the food product in preparation in the chamber. Different process steps and procedures can be provided in memory in the apparatus and selectively recalled for preparing food and the conditions in the chamber can be adjusted during a cooking cycle to produce a food product with desired characteristics.

Abstract: A device for transmitting a heating or cooling medium to a moving substrate which includes at least one continuous channel traversing at least a major portion of the width of the moving substrate for converting a multidirectional flow of the heating or cooling medium into a unidirectional flow, a device for removing and/or preventing the presence of foreign matter within the channel, and ovens and freezers employing the same.

Abstract: A proofing oven which uniformly proofs large quantities of raised-dough goods and eliminates the need for special expertise to produce uniformly-proofed baked goods is provided. The proofing oven includes a proofing chamber; a heat source for providing a desired controllable, stable and uniform proofing temperature in the proofing chamber; a humidifier for introducing a desired controlled humidity into the proofing chamber; a dehumidifier for removing moisture from the proofing chamber to maintain such controlled humidity; an air circulation system for circulating the controlled air of the proofing chamber throughout the chamber and providing a mild turbulent air flow uniformly over the goods being proofed in the chamber; and a control system for setting and automatically regulating the proofing environment of the proofing chamber, including the time of proofing and the temperature and humidity in the proofing chamber for the particular goods and/or proofing requirements.

Abstract: An apparatus and method for thawing and proofing delicate, moisture reactive frozen food products sensitive to high humidity conditions, the apparatus comprising a cabinet for storing the food products within a chamber, the cabinet having a ducted housing containing a climate control system comprising a circulating system for transferring a volume of ducted air through a heater for raising the ambient temperature, an evaporator coil for lowering the air temperature and relative humidity, and a humidifier for increasing the relative humidity during proofing, the climate control system further including a programmable microprocessor controller communicating with the components, and temperature and humidity sensors within the cabinet chamber, to maintain desired combinations of time, temperature and humidity which may be programmed by the operator.

Abstract: The invention relates to a method for ripening fruit, such as bananas, and a device fop carrying out the method. According to the invention, a fluid is cooled and guided along the fruit by circulation means conveying said fluid through a load of fruit placed on a pallet, the load being sealed essentially in an airtight manner in the peripheral direction, and the load being placed above or below the circulation means, while the fluid is conveyed through the load essentially in the vertical direction by the circulation means. The circulation means preferably suck the fluid up through the load from the bottom or down through the load from the top, and then guide it along the cooling means, following which, as the result of a pressure difference caused by the circulation means, the fluid is conveyed again along the outside of the load to the bottom or top side, respectively, thereof.

Abstract: An apparatus for improving the quality of a foodstuff includes a container for containing the foodstuff to be processed and a working gas under an operating pressure. A compressing device places the working gas and the foodstuff under the desired operating pressure and this operating pressure is held for an operating period. The apparatus also includes an arrangement for releasing the operating pressure, preferably suddenly, allowing the foodstuff and any residual gas to go to a relatively lower pressure, which may be atmospheric pressure or a vacuum. This pressurization, hold, and pressure release cycle improves foodstuff quality by reducing undesirable microbe content. Also, the pressurization, hold, and release cycle improves color in meats.

Abstract: Scrambled eggs are prepared by cooking a mass of a homogeneous mixture of eggs, water and starch in an enclosure by introducing steam under pressure into the mass from within the mass and by heating a wall of the enclosure. The steam may be introduced into the mass from holes in a coil immersed in the mass.

Abstract: In a process and apparatus for pressing and drying long pasta, an alternative to hanging is provided wherein the dough strands are first introduced into a drying climate immediately after the goods are discharged from the die. The dough strands are guided directly into the drying means from the extrusion die as long "strings" in a continuous manner and are then cut to packaging length. It is possible for only the initial drying to be operated in this way, particularly to heat up the goods and, e.g., hang them on rods while hot, and then to carry out the final drying in a manner known per se, e.g. by portions. The goods can be dried intensively at previously unaccustomed temperatures of 90.degree. C. to 120.degree. C., particularly during final drying, to a moisture content of 15% to less than 13%.

Abstract: A forced air defrost tunnel apparatus and method are provided for accomplishing carefully controlled defrosting of large quantities of bulk frozen food, such as pork, beef, lamb, chicken and turkey in whole muscle form, as well as bacon bellies and fish. The principle support for and shape of the defrost tunnel is provided by a stack or train of stacks of frozen proteinaceous food boxes or bundles that alternate with support spacer racks. An air containment device, preferably consisting primarily of a tarp, is closely secured over the stack or train of stacks. A supply of high pressure air at a temperature greater than that of the frozen food is forced through the defrost tunnel and flows through passageways within the support spacer racks.

Abstract: An apparatus is provided for controlling the ripening of produce. The apparatus includes a chamber having a ceiling, a floor and a plurality of walls. Positioned in the chamber is a support and position structure to support two rows of palletized produce and to space the palletized produce away from the walls to define a fluid circulation space around the palletized produce. The rows of palletized produce are spaced apart to define an interstitial volume therebetween. Each row of palletized produce includes at least an upper and a lower tier with a vertical spacing therebetween. A flexible sealing strip is affixed to the support and position structure to generally seal the vertical spacing between the tiers from the fluid circulation space.

Abstract: An oven with a heated interior volume, an access into the heated interior volume, and a door mounted adjacent to the heated interior volume for pivoting between closed access and opened access positions and having a concave interior surface defining an interior space adjacent to the heated interior volume.

Abstract: A method and apparatus for separating chaff from coffee and cocoa beans is designed for use in combination with the hot air blowing base of the common household consumer appliance, the electrical popcorn popper. The method comprises a hopper having an open top, an open bottom mountable over the hot air blowing base of the popper for roasting beans and an exhaust gas outlet, a lid for covering the top 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. The chaff from the beans becomes separated during the roasting process and then is entrained in the exhaust gases which pass upward from the hot air blowing base for roasting the beans and through the open bottom. The chaff is collected on the electrostatically charged screen and is easily removed after the roasting process.

Abstract: An apparatus and method for sterilization of water compatible products, especially food products such as sliced vegetables, chopped meats etc. A sterilization conduit through which the product passes under pressure includes steam injectors, with the pressure of the product being maintained. The steam is condensed to a liquid by the effect of product temperature and pressure within the conduit and permeates the product. The product thus raised to a sterilization temperature. The heated and pressurized product is then passed through a series of flash chambers, each allowing an incremental pressure decrease upon the product. Each pressure decrease will allow a portion of the liquid permeating the product to flash to the vapor phase, reducing the temperature and added water content of the product while preventing damage to the product caused by excessive flashing. These incremental pressure reductions continue until the product is at atmospheric pressure and a temperature below approximately 100.degree. C. (212.

Abstract: A portable air cooking apparatus for use in cooking ovens to create air currents which transfer heat to cooking food stuffs to promote more rapid and more uniform cooking or baking as described. The portable air circulating apparatus is intended to sit on the top cooking rack of a conventional oven and blow air down on food being cooked beneath it on the lower rack.

Abstract: A device for transmitting a heating or cooling medium to a moving substrate which includes at least one continuous channel traversing at least a major portion of the width of the moving substrate for converting a multidirectional flow of the heating or cooling medium into a unidirectional flow, a device for removing and/or preventing the presence of foreign matter within the channel, and ovens and freezers employing the same.

Abstract: An expansible cyclone stove includes an expansible mount fastened to a stove body thereof to hold a lid for permitting the lid to be adjusted upwards from the stove body to increase the holding space for holding a cooking container inside the stove body. The expansible mount is consisted of an angle frame fastened to the stove body, and a connecting block pivoted to a handle on the lid and having a bottom extension inserted in a chamber on the angle frame and locked in either upper limit or lower limit position by a screw and a locknut.

Abstract: A refrigerator includes a thawing compartment in which food is to be thawed through the aid of a heater. An odor absorbing member mounted along a ceiling of the compartment comprises a porous plate which carries a platinum catalyst. The catalyst absorbs odors which are decomposed upon being heated to more than 100.degree. C. by the heater. Upon being heated greater than 250.degree. C. the odors form a platinum-sulfur compound which attaches to the porous plate.

Abstract: An electric heat convection stove housing including a base, a stove body secured to said base at the top with a protective ring. A top cover is hingedly mounted to said protective ring for access to the interior of the stove body. The body includes a plurality of sets of heatproof plates connected face to face with a plurality of transparent glass plates respectively retained therebetween. The stove body has a plurality of grooves for mounting a grill at a desired level thereinside.

Abstract: A food material which is hermetically accommodated in a heating unit is heated and a generated aroma component is delivered by a carrier gas supply unit together with a carrier gas through connection pipe to an aroma component dissolving and capturing unit including a hermetically sealed container in which an aroma dissolving solution is stored.

Abstract: An apparatus for treating food under isostatic high pressure applied by a liquid pressure medium which comprises a high-pressure vessel forming therein a treating chamber in which food is placed, a pressure medium tank adjacent to said high-pressure vessel, pipes to deliver a pressure medium from said pressure medium tank to said treating chamber, and a cooling device to hold therein the high-pressure vessel and the pressure medium tank and to cool the high-pressure vessel and the pressure medium tank simultaneously.

Abstract: An apparatus and a method for cooking a casingless food product such as a casingless sausage or the like is provided. The apparatus includes a tray to support a plurality of casingless sausages and the like which nest within laterally extending recessed areas and the tray is provided with a plurality of pores or slots extending therethrough. The tray is positioned within an oven housing and separates the interior thereof into a first space above the tray and a second space below the tray. The air within the housing is heated and the second space is pressurized to a positive pressure over that within the first space to provide for the forced escape of heated air from the second space into the first space through the pores in the tray to thereby lift the casingless food product above the surface of the tray and to cook the food product while suspended above the tray.

Abstract: Disclosed is a novel method of treating nuts with a compressed carbon dioxide gas so as to make them oxidation-resistant. For carrying out the method, a device is used, which can contain a compressed carbon dioxide gas and which is equipped with (i) (a) door(s) or (a) gate(s) to put nuts into and take them out of itself, (ii) (a) heater(s) to heat nuts in itself, (iii) (a) chiller(s) to chill nuts in itself, and (iv) (a) valve(s) to introduce a carbon dioxide gas into itself and release the gas out of itself. Nuts as treated by the novel method with the illustrated device are to be satisfactorily oxidation-resistant when they are stored.

Abstract: A method and apparatus for heating or cooling a product which includes a plurality of tapered ducts in cabinet above and below a turntable to form streams which are directed toward the product. Spent air is drawn through intake openings in return ducts in the cabinet. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a product is loaded on the turntable in a loading zone to cause most of the heated air to be drawn to return duct openings and to maintain internal pressure in the baking zone in the cabinet to prevent ingress and egress of air through the loading opening. Orifices are formed in a circular array of rings such that the sum of the areas of orifices in each ring spaced from the axis about which the turntable rotates is substantially equal.

Abstract: A roaster for coffee beans or the like admits the beans into a roasting air stream (31, 23, 32) at an air stream entrance (24). The air stream transports the beans from entrance (24) in an air stream path (26, 36) to an altitude (36) from where they are directed to return to entrance (24) by falling into a hopper having side wall (13, 14) and a constriction (22) which controls the rate of admission of the beans into the air stream. In preferred embodiments the beans are admitted into a horizontal air stream with a component of velocity in the air flow direction and roasting air is also admitted to the hopper directly (46) or indirectly (44, 45) via wall perforations (19, 20).

Abstract: A recirculating fumigation system for facilities that store agricultural products employs a blower which is chemically inert to the gaseous fumigant, driven by a variable speed pneumatic motor which provides the system with adjustable capacity over a range of recirculation blower speeds and the capability of high speed operation for degasation. In ship holds the system may be mounted in the manway of the hatch of the cargo hold. The system is entirely nonelectrical and isolated from the gaseous fumigant as the pneumatic motor is driven by a separate air supply.

Abstract: A description is provided of a process for producing long products with a moisture content of less than approximately 14% by weight and particularly approximately 11 to 13% by weight, the long product leaving the press head in the form of soft, moist-plastic dough strands being guided in suspended manner up to the final drying through varyingly heated climate zones and at the end of the drying process, the long product is cooled and/or dimensionally stabilized in a further climate zone. The long product leaving the press head is heated as rapidly as possible in a first climate zone, but in more than 10 minutes to a temperature of more than approximately 80.degree. C. under the action of a heating medium with a relative humidity of approximately 60 to 80% and then in a second climate zone under the action of a drying medium with a temperature of over approximately 80.degree. C.

Abstract: A particulate comestible material is agglomerated by an apparatus which has two movable endless surfaces positioned to form a nip therebetween. The apparatus provides for forming a flowable phase at the surfaces of particulate material supplied to the nip which are then conveyed through the nip so that the particles converge, merge, join and consolidate, and then the flowable phase is resolidified.

Abstract: A spray drying mechanism for agglomerating food powders in which a standard spray dryer having a drying chamber is used. Spray nozzles extend into the drying chamber and are supplied with an agglomerating medium which the spray nozzles spray into the drying chamber. Powdered food supplying mechanism is provided for directing the powdered food against the agglomerating medium being sprayed from the spray nozzle into the drying chamber in order to agglomerate the powdered food. The agglomerating medium is sprayed in the drying chamber in a cone-shape configuration and the powdered food is directed against the cone-shaped configuration of the agglomerating medium.

Abstract: For drying or ripening foodstuffs with unsaturated air, the surrounding air and the exhaust air are mixed in a proportion such that the degree of humidity of the inlet air is obtained with a minimum consumption of energy. A cooler (21), a heater (22) and a fan (29) are provided in the inlet air duct (20). A linking duct (35) extends from the exhaust air duct (32) to the inlet air duct (20). All three ducts contain individually adjustable butterfly valves (30), a second fan (33) being arranged in the exhaust air duct (32) before the branching off point of the linking duct (35). Temperature and humidity measuring sensors (38,39) for the surrounding air and the outer air determine the proportion of their mixture, exclusively aimed at ensuring the desired relative humidity of the inlet air. Preferably the exhaust air duct (32) has a second cooler (34), and the quantity of heat gain in each cooler (21,34) is used to heat the inlet air when its relative humidity has to be changed.

Abstract: A chamber and a method for subjecting produce such as bananas to a controlled atmosphere is disclosed. The chamber has an end wall and produce is loaded into the chamber in two rows. A lower tier stack of produce rests on the floor of the chamber while an upper tier stack is supported above the lower tier stack by a frame structure. An atmosphere circulating space is provided at each side of the chamber between the stacks, and the spacing of the rows provides an upper intersitial volume and a lower intersitial volume. Sealing device seals the upper and lower intersitial volumes from each other while further sealing device in the form of two blinds seals the upper and lower intersitial volumes from the atmosphereic circulating space. A controlled atmosphere is caused to flow across the produce from the atmosphere circulating space into the intersitial volumes or in the reverse direction.

Abstract: An impingement oven comprising a cooking chamber, a conveyor, and a plurality of plenums. A plurality of finger duct members attached to each plenum are located above and below the conveyor. Adjacent sidewalls of adjacent duct members are tapered relative to one another to define an outwardly tapered air return space in a direction away from the plenum. A plurality of air deflectors are secured to an inner surface of each duct member for deflecting air through a plurality of nozzles located on the duct member. A partition between the plenums segregates return air flowing from the cooking chamber to adjacent plenums. For at least two ovens stacked one above the other, the invention further includes a cooling system having a cooling compartment and a central cooling duct for drawing cool air from near floor level and moving the cool air upwardly to cool and control circuitry for each of the stacked ovens.

Abstract: A gas-fired oven is disclosed wherein heated air is delivered to an oven's interior from a gas burner located outside the oven in a way to enhance the convection heating properties and capacity of the oven. This is accomplished by means of a conduit which receives air heated by the external gas burner and internally discharges this heated air into the return air path of a blower used to recirculate hot air within the oven. The internal discharge end of the conduit is located adjacent to the blower's return air path so that the conduit does not obstruct the recirculating air. The external gas burner may be either an atmospheric burner or a power burner. Its gas burner head is axially aligned with the conduit's exterior inlet end and spaced a short distance from this inlet. The spacing between the burner head and the conduit inlet controls the dilution air which is required to regulate the temperature of the hot air according to the oven's function such as heating food.

Abstract: An air slot cooking grill utilizes one or more jet curtain plates to form rectangularly cross-sectioned heated air jets which begin to diffuse or "plume" slightly before impinging upon a food item supported on a gate member disposed within the grill housing. Each of the jet curtain plates has a corrugated cross-section defined by alternating series of parallel, generally V-shaped ridges which respectively project toward and away from the grate member, and a series of rectangularly cross-sectioned air formed in apex regions of the series of ridges which project toward the grate member. The ridges which project away from the grate member function to facilitate an even distribution of supply air to the air slots from a supply plenum disposed within the housing and bounded by the jet curtain.

Abstract: The invention refers to a baking oven having a baking chamber which is accessible via a door and which is designed for introducing therein a carriage carrying baking goods so that the carriage is stationary during a baking process. The baking oven comprises two air channels extending laterally of the baking chamber at both sides thereof over the effective height of the baking chamber and being each separated from the baking chamber by a partition provided with a plurality of air passage openings. The air channels are, during the baking process, alternately supplied by a blower and, via a switching equipment, with hot air heated by a heating means. The hot air is humidified by a vapor supply means and transversely passes the baking chamber in alternating directions and is subsequently again sucked back along a closed circuit to the suction side of the blower. The blower and heating means are arranged at a higher level than the baking chamber and at least partially above said baking chamber.

Abstract: To avoid loss of volatile oils or cause change of color or excessive loss of moisture in raw vegetable product such as herbs or spices, the product is sterilized for human consumption by placing the product in a jacketed container where the temperature of the interior of walls of the container is elevated to approximately the sterilizing temperature, the product is then charged to the interior of the container and sterilizing, culinary steam is injected for up to five minutes; thereafter, the product is cooled and then the container pressurized to eject the cooled product for subsequent handling such as packaging; the apparatus includes two connected vessels, the first vessel being utilized to sterilize the product and the second vessel being utilized to cool and dry the product; transfer between the two vessels of the container system is effected by maintaining a pressure differential therebetween.

Abstract: An apparatus for a supercritical fluid-solid bed process such as for decaffeinating green coffee beans including an elongated cylindrical vessel having a top and bottom. The solids accumulate to form a fluid-solids bed on the bottom of the vessel which includes a central bottom opening, a valve for periodically allowing flow of the solids through the bottom opening and a frustoconical bottom wall. A flow promoting insert having a lower conical wall is provided circumjacent to but spaced from the frustoconical bottom wall. The lower conical wall is provided with a rougher surface than the adjacent frustoconical bottom wall to promote uniform flow of solids. The fluid initially flows through the solids counter-current to the solid flow and is introduced to the vessell through means located above the flow promoting insert.

Abstract: An oven and method for cooking solid foods. The oven comprises an elongated housing divided into tandem cooking zones each with separate cooking and heating chambers. Food products are carried on a vapor pervious conveyor through the cooking chambers as a distinct cooking process vapor is recirculated in each zone at different rates between the heating and cooking chambers. In one zone, the process vapor is circulated generally laterally of the conveyor over the food in a turbulent mode and then recirculated for reheating in a path parallel to the conveyor.

Abstract: An adjustable oven for mass cooking of food products comprising an essentially sealed enclosure having a conveyor received therethrough for conveying food through the oven. A heated gaseous cooking medium is applied to the food product during conveyance through the oven by impingement of the cooking medium at high velocity through spaced duct fingers disposed above and below the conveyor system. The gaseous cooking medium is heated and circulated through the oven at high velocity and subsequently recirculated for continuous cooking of food products in the oven. The cooking oven enables optimization of the cooking process by allowing at least certain of the duct fingers to be vertically adjustable relative to the food product so as to maximize heat transfer therefrom for any particular food product.

Abstract: An electrical control system for regulating the humidity of an enclosed atmosphere in a dough proof box or the like, comprising a cast metal steamer tray, incorporating an electrical heating element operable to heat the tray between selected upper and lower temperature limits determined by a thermostat responsive to temperatures of the tray casting. A time controlled valve supplies water to the tray for selected time intervals when the thermostat senses the tray's upper temperature. A humidistat controls operation of the thermostat. As a result, the steamer tray is heated between high and low limits and supplied with measured amounts of water to effect rapid generation of limited quantities of steam to satisfy the humidity levels demanded by the humidistat.

Abstract: A baking oven has a baking chamber (2) which is at both of its sides separated from air channels (12) by partitions (11) being provided with air passage openings (30). The air channels (12) are connected to air supply channels (24) which are supplied with warm air by a blower (14) via a switching equipment (25) being centrally arranged relative to the cover wall (10) of the baking chamber (2), said switching equipment having preferably the shape of a flap (27) being swivellable around a horizontal axis. On account thereof, the baking chamber (2) is uniformly supplied with warm air which flows through the baking chamber (2) in horizontal and alternating direction (FIG. 1).

Abstract: A method for controlling the water vapor content of recirculating air in a conveyorized convection oven for food products wherein the temperature of recirculating air is maintained at or above the desired temperature which the food product is to attain before exiting the oven. Recirculating air contacts water in a reservoir maintained at a temperature below the temperature of the recirculating air, but above the temperature of food products entering the oven.

Abstract: An air impingement tunnel oven is provided for very rapidly and evenly cooking food items carried horizontally through the tunnel on a suitable conveying mechanism. The oven is provided with upper and lower plenum ducts which are positioned in a vertically spaced relationship within the tunnel so that food items traversing the tunnel pass between them. Vertically facing wall portions of the plenum ducts have cross-sections which are defined by alternate series of generally V-shaped ridges which respectively project toward and away from the interior of their plenum ducts and extend generally perpendicular to the direction of food item travel within the tunnel. A series of rectangular air slots are formed in apex portions of the ridges which project away from their plenum duct interiors. Separate fans are utilized to supply heated tunnel air into the plenums in a direction generally parallel to the ridges therein, the ridges functioning to facilitate even air distribution to the air slots.

Abstract: A food storage and warming apparatus comprising a first compartment for holding an amount of bulk food at a predetermined temperature above room temperature; a second compartment for holding a plurality of individualized food portions; an air heating device for warming the first compartment; a heat transfer plate having apertures which allow heated air to flow from the first compartment to the second compartment for warming thereof; and means for returning heated air from the second compartment to the first compartment to recycle the heated air, thus conserving energy.

Abstract: An oven for cooking food products comprising a substantially closed enclosure except for an inlet and an outlet in the end walls of the oven. A heater means extends through the top wall of the enclosure into the cooking chamber for producing a gaseous cooking medium and suction fan means are provided on the enclosure top wall on either side of the heater means and in relatively closely spaced relation to the outlet of the heater means, and a source of moisture is disposed between the heater means outlet and the suction side of each of the fans for mixing moisture with the heated medium from the heater means. A conveyor is adapted to receive food products and move the products through the oven from the inlet to the outlet thereof, and duct fingers are provided both above and below the conveyor for directing and impinging the heated gaseous cooking medium onto the food products being moved by the conveyor through the oven.

Abstract: An oven comprising a cabinet having a plurality of cooking cavities; air recirculating units for circulating air through each cooking cavity; humidity control apparatus for controlling humidity of air circulated through the cavity. Programmable controls regulate air flow through the recirculating units to provide controlled pulses of air of controlled temperature and humidity to provide a desired surface moisture content.