Abstract: The present invention refers to a combined process for generating steam in a steam-baking oven. The oven (2) comprises a baking chamber (3) containing at least one air heating element (10) and at least one fan (4) to keep the air moving inside the baking chamber (3); the oven (2) is associated with a steam generator (5) and is connected to a water supply (6). The combined process includes a saturation step, in which the steam generator (5) is activated until a substantial steam saturation is obtained in the baking chamber (3), and a spraying step in which the steam generator (5) is deactivated and the steam is produced by spraying water onto the heating elements (10); the steam generator (5) is temporarily and periodically activated during the spraying step to keep the steam quality substantially constant.

Abstract: The invention relates to a device for heating food comprising a frame, a pan or basket having an opening into which the food to be heated can be placed, which pan or basket can be coupled to the frame by means of coupling means and in which the frame comprises a heating element and a fan for circulating heated air in the pan or basket, and a drive for rotating the pan or basket about a non-vertical rotation axis during the heating of food in a heating position of the frame. The frame is designed such that the pan or basket can be coupled to the frame while the pan or basket is on a supporting surface with its opening directed upwards. The invention also comprises a method for heating food.

Abstract: A speed cooking with improved gas flow by-pass mechanism for radiant cooking mode. A speed cooking oven with radiant mode is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means, a vent assembly and a single door gas by-pass system. Hot gas is circulated by the blower motor assembly into the oven cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the rapid cooking of food products. Alternatively, a single movable door may be utilized that operates between an open position wherein gas flow exhausts from the top of the oven or in the closed position wherein gas is diverted through a conduit and back to the blower mechanism.

Abstract: A convection oven for use in a food delivery vehicle comprises an oven cavity with an air inlet and an air outlet, an air feed conduit for feeding an air feed into the oven cavity through the air inlet and a heating arrangement for heating the air feed before it is fed into the oven cavity, the heating arrangement comprising a heating device that is electrically powered and being arranged to maintain a temperature of at least 130° C. in the oven cavity. A food delivery vehicle may comprise such an oven and the oven may be heatable from an electric current provided by the engine of the vehicle.

Abstract: A container for perishable food items, such as fruits and vegetables is provided with a device for producing a substance for killing the fungus or bacteria said substance adhering to the surface of the food item. This substance produced by a device for generating ozone or an oxygen atom and is directly provided in or attached to the food container. A retractable hood can be utilized to prevent the substance from entering the atmosphere of a room prior to the completion of a treatment. A fan is provided for assisting in the introduction as well as the elimination of the substance to and from the interior of the container.

Abstract: A food container includes an interior chamber sized to contain food items, the interior chamber having a first temperature zone and a second temperature zone. The food container further includes an opening providing access to the interior chamber, a fan configured to supply an air stream to a duct system, and a heater configured to heat the air stream, where the duct system is configured to deliver a portion of the air stream across the opening, creating an air curtain. The food container further includes a diverter disposed in the air curtain to divert a portion of the air stream out of the air curtain and into the interior chamber, the diverter configured to cause the second temperature zone to maintain a second temperature different from the first temperature.

Abstract: The electric oven for cooking a food product in a very low level of fat substance comprises a cooking chamber, at least one electrical heating resistance housed in the cooking chamber, a vessel mountable inside the cooking chamber and housing at least one rotatable stirring blade that is able to rotate the food product to cover the latter with a film of fat substance, and a drive pin to drive said stirring blade in rotation. The stirring blade is configured so as to displace the food product such that at last a portion of the surface of the latter comes into contact with the fat substance for combined cooking by action of air on the portion of the food above the level of fat substance and by action of fat substance immersion at least on a portion of the food below the level of fat substance.

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 combination cooking appliance controls a radiant heating element provided in an oven cavity and a convection heating element provided in an air plenum with a regulating system which receives signals from multiple temperature sensors. More specifically, the appliance includes a first temperature sensor provided in an air return plenum portion for controlling the radiant heating element and a second temperature sensor arranged in a discharge air plenum portion, preferably downstream of a catalyst, for controlling the convection heating element. The heating elements are independently controlled based on the sensed temperatures to establish a desired oven cavity temperature, while accommodating for temperature fluctuations due to the incoming fresh air stream.

Abstract: An convection oven with a removable blower wheel system is provided. The oven includes motor with a corresponding motor shaft, a first hub engageable with the motor shaft, a blower wheel, and a second hub. Each of the first hub, blower wheel, and second hub include corresponding radial apertures formed in consistent positions on each component. A plurality of shafts extend through each of the first and second hubs and the blower wheel to cause the three components to rotate together.

Abstract: The centrifugal fan for circulating a steam in the cook chamber of a steam oven is rotated in the reverse direction only for a certain time of a set cooking time, whereby a steam circulating flow generated in the cook chamber is changed, and consequently, the foods on the casseroles placed in the cook chamber are uniformly heated.

Abstract: The invention provides a drawer type cooking device having a cooling fan 56a disposed laterally, so that a space 70 is formed below the cooling fan 56a, enabling a high pressure transformer 55 to be disposed efficiently using this space 70. By the combination of the arrangement, position and orientation of the cooling fan, it becomes possible to reduce the set depth size at the farthest portion of the cooking device body 1. By reducing the depth size, the front surface of a cabinet and the front surface of a door 2 can be disposed flush with each other, without having to sacrifice the depth of the heating chamber 6.

Abstract: In order to provide a device, which with a low outlay enables a product to be cooled to be conveyed to a place of use and cooled reliably and energy-efficiently at the place of use, a cooling station for receiving a frame that has receivers for a product to be cooled is proposed, wherein the cooling station comprises at least one fan for generating a circulating air flow through the frame and at least one cooler for cooling the circulating air flow and wherein the cooling station comprises a housing that surrounds a receiving space for receiving the frame on at least three sides.

Abstract: In one embodiment, a piece of equipment for roasting edible seeds like coffee beans and the like includes a body sized to contain the product to be roasted, an air intake fan for conveying an air flow into the containing body, and a heater for heating the air flow. The containing body is fixed and houses a rotary shaft provided with one or more substantially radial arms or blades suited to stir the product during roasting, and may include a rotary drum that is integral or that may not be integral with the arms during rotation.

Abstract: A food display including a container for holding a product and having at least one translucent portion that facilitates viewing the product from outside the container, a sign panel that is coupled to the container and is at least partially translucent, and a light assembly that includes a light source positioned to provide light to both the container and the sign panel. Preferably, the sign panel and the light source are both positioned above an upper plane of the container to facilitate backlighting the sign panel. The food display may further include a fan positioned above the upper plane of the container, and an air circulation system that circulates air within the container. In one embodiment, the container includes a conduit, such as a hollow corner post that supports a side panel of the container, extending from the upper portion to the lower portion.

Abstract: A cooking device has a cooking chamber as well as a cooking chamber outlet for a fluid. An air trap is provided downstream of the cooking chamber outlet. A device outlet is arranged in turn downstream of the air trap. A water reservoir is located in the air trap. A connection pipe leads from the water reservoir in the air trap into the cooking chamber. Associated with the connection pipe is a transport means, which permits a controllable supply of fluid from the water reservoir in the air trap into the cooking chamber.

Abstract: A food storage device includes a housing defining an interior area accessible through a door coupled to the housing. The food storage device includes a vacuum pump in communication with the interior area for selectively removing air from the housing. A pressure activated switch is in communication with the vacuum pump and interior area for selectively actuating the pump. A humidifier is also positioned relative to the interior area for maintaining that area at a predetermined humidity level. A humidity sensor communicates with the humidifier for selectively actuating the humidifier to add moisture to the interior area so as to maintain a desired humidity level. The food storage includes a pressure equalizing valve in communication with the housing interior area and with an area external to the housing for equalizing a pressure inside the interior area with a pressure outside the housing.

Abstract: There is provided a highly safe steam oven capable of controlling the amount of steam generated appropriately. Water dripped from a water feeder to the inside of a cooking chamber is converted into steam by a heater in the cooking chamber. The thus generated steam in the cooking chamber is discharged through a steam channel which keeps the inside of the cooking chamber connected to the outside of the steam oven. The temperature of steam passing through the steam channel is measured by a steam temperature measuring device. The amount of water fed from the water feeder is controlled in response to the measured temperature.

Abstract: A treatment device for treating food products with conditioned air comprises a housing which delimits a treatment space and is provided with an entry and an exit, at least one conveying device for conveying the products from the entry throughout the treatment space to the exit, the conveying device between the entry and the exit following a conveying path with several windings which are situated one above the other, air-circulation device for circulating conditioned air throughout the treatment space via a hollow drum. According to a first aspect, air-conditioning device are provided upstream of the air-circulation device for conditioning the air. According to a second aspect, at least one winding of the conveying path near the entry has a pitch which is different to the pitch of the downstream windings.

Abstract: An oven body includes a grilling chamber provided with several far infrared ray heaters and a smoking chamber that emits smoke from the charcoal heated by electric heaters, wherein the meat to be roasted is rotated in the grilling chamber by a rotating means, rotating alternately through a far infrared ray heating area where far infrared ray concentrates and through a smoking area where smoke concentrates, in which process the roasting operation by the far infrared ray and the smoking operation with particular scent of a charcoal are carried out simultaneously.

Abstract: The invention relates to a device for the refrigerating and/or the freezing of starting substances, in particular of food, comprising two treatment zones, which are enclosed by a housing and which abut directly on one another, wherein heat can be extracted from the starting substances in at least one of the treatment zones in direct or indirect contact with cryogenic liquefied gas, while the second treatment zone encompasses a conveyor belt for conveying the starting substances through the second treatment zone. The device comprises a gas suction device, by means of which a drop of pressure can be generated within the housing and due to which the cold gas, which is generated in the first treatment zone by means of evaporation of cryogenic liquefied gas, discharges from the first treatment zone and subsequently flows through the second treatment zone and also contributes there to the cooling of the product.

Abstract: The invention relates to a modular oven for food products, the oven including a conveyor device for entraining the products from an inlet to an outlet of the oven, and comprising in cascade at least two, and preferably three, individual modules, each individual module presenting: a ceiling of adjustable height that presents first air and/or steam injection means for generating forced convection; a floor of adjustable height that presents second air and/or steam injection means for generating forced convection; floor burners for baking by convection, which burners are disposed between the floor and the conveyor device and are adjustable vertical position; and ceiling burners for baking by radiation, which burners are disposed between the conveyor device and the ceiling, and are adjustable in vertical position.

Abstract: A process chamber of an installation for the thermal treatment of printed circuit boards is described. The process chamber may include a fan wheel supported on a shaft parallel to the printed circuit boards, the fan wheel being disposed between two walls of the process chamber. The fan wheel is open at its two end faces and the two end faces are at such a distance from the walls of the process chamber that gas flows in unimpeded in two substreams between the end faces of the fan wheel and the walls and flows out from the cylindrical surface of the fan wheel over the length thereof and in the extent of the process chamber in the form of a ribbon-shaped gas stream, the gas stream being directed essentially in the cross section through a channel onto the printed circuit boards.

Abstract: Slow cooking over solid fuel in an enclosed barbeque pit is carried out by the use of an electronically controlled impeller which directs a flow of air toward the fuel. The duty cycle of the impeller is controlled by an electronic controller which is responsive to the internal temperature of the food and to the temperature of the pit atmosphere. As the internal temperature of the food increases, the temperature of the pit atmosphere gradually decreases.

Abstract: A food cooling device includes a cover, an electric motor powering a fan, and an automatic switch. The cover defines air intake openings beneath a motor housing, a bottom orifice, and vents between the air intake openings and the orifice. The bottom opening rests on a table, covering a plate containing hot food. A fan blade directs air toward the food, the air cools the food, and the heated air escapes through the vents. The cooling device is portable, light in weight, and easy to operate, making it suitable for use by small children as well as handicapped persons of all ages.

Abstract: A rotisserie oven is provided having a radiating heating system in combination with a convection heating system to prepare raw meat and poultry food product inside of a cooking chamber. A spit assembly carries the food product, and includes components that are detachable to assist in cleaning. The oven further includes a steam cleaning assembly that is integrated with the convection heating system that assists in grease removal from the components inside the cooking chamber. A humidity removal system regulates the moisture level inside of the cooking chamber during food preparation.

Abstract: A dual damper assembly (44) having rotatable dampers (46, 48) operated in a predetermined relative phase relationship within separate passageways (34, 36) is provided for use with food treatment systems such as a smokehouse (20) in order to control the tendency of the dampers (46, 48) to flutter and thereby alter the desired relative orientation of the dampers (46, 48). The dual damper assembly (44) includes a drive assembly (50) serving to rotate the dampers (46, 48), as well as a brake assembly (52) operably coupled with one of the dampers (46, 48). The brake assembly (52) has a rotatable disc (76) secured to a damper rod extension (58a), with an associated caliper assembly (78) including brake pads (94, 96) engaging disc (76) in order to control damper flutter.

Abstract: An airflow control system for an oven having an oven cavity and a fan having a first operating mode for generating a first flow of air and a second operating mode for generating a second flow of air is provided. A baffle is included adjacent the fan to direct the first flow of air to a first region of the cavity in the first operating mode and to direct the second flow of air to a second region of the cavity in the second operating mode. A method of controlling airflow in an oven having an oven cavity is also detailed. The method can include different modes of operation, with different clockwise and counterclockwise rotational times for the fan, with different heating elements energized, or a combination of both, depending upon the food to be cooked in the oven.

Abstract: In general, this invention involves various improvements relating to food service apparatus, including an energy-compensation feature to compensate for the transfer of heat from one food-holding compartment to another food-holding compartment, and an energy-limit feature for preventing overheating of the apparatus in the event it is incorrectly programmed by an operator, for example.

Abstract: A cooking apparatus and a method of controlling the same utilize the operations of measuring a temperature of a cooking chamber, and periodically turning on and off a convection fan, which circulates air in the cooking chamber, when the temperature of the cooking chamber reaches a target temperature.

Abstract: The invention relates to a device for heating food comprising a frame, a pan or basket having an opening into which the food to be heated can be placed, which pan or basket can be coupled to the frame by means of coupling means and in which the frame comprises a heating element and a fan for circulating heated air in the pan or basket, and a drive for rotating the pan or basket about a non-vertical rotation axis during the heating of food in a heating position of the frame. The frame is designed such that the pan or basket can be coupled to the frame while the pan or basket is on a supporting surface with its opening directed upwards. The invention also comprises a method for heating food.

Abstract: A convection cooking appliance includes a convection fan for establishing a convection airflow which is heated by a heating element including first and second sections that are symmetrically disposed about the convection fan substantially parallel to and downstream of the convection fan. Each of the first and second sections is formed so as to include at least three lobes and four 180° turns, while establishing a thin profile heating element. A convection fan cover extends across the convection fan and includes a main body portion having an outlet portion for directing the convection airflow into a cooking chamber of the appliance. The outlet portion includes an angled louver and a trip edge portion. The angled louver and trip edge portion cooperate to alter a direction of the convection airflow from being substantially parallel to the main body portion to being substantially perpendicular the main body portion.

Abstract: A convection chamber of a cooking device includes a convection fan rotatably installed in a cooking chamber, a convection motor that rotates the convection fan, a convection cover provided in front of the convection fan and having a channel that collects air in the cooking chamber, sucks the air to the convection fan, and discharges the air from the convection fan to the cooking chamber, and a radiating fan provided between the convection fan and the convection motor and rotated by the convection motor.

Abstract: A roaster for roasting coffee beans includes a roasting chamber having a top and a bottom. A cover is seated on the top of the roasting chamber and a bottom of the roasting chamber is seated on a base. A hot air supply is provided in the base for supplying hot airflow into the roasting chamber for heating the coffee beans. At least one air opening is formed on the bottom for enabling the airflow to enter the roasting chamber. A wind tunnel is provided over the air opening for increasing the speed of the airflow in the roasting chamber as the airflow passes through the wind tunnel.

Abstract: An oven with a heat-circulating device includes a housing provided with a chamber for roasting and steaming; a motor fixed on a rear surface of a rear wall of the chamber; a fan; a heater; a separating plate positioned in front of the fan; a steaming device; a tray and a cover. The e annular heater and the fan fixed on an inner surface of the rear wall in front of the motor. The steaming device is composed of a connect tube, a pump motor, an outflow tube and a heating case for heating the water filled in the heating case for producing steam to be blown and circulated by the fan also blowing the hot air to circulate in a balanced condition around the chamber and a food placed to be roasted and steamed synchronously, with the food not losing all water contained.

Abstract: A cooking appliance including at least one heating unit for heating a cooking area and including at least one extractor fan. At least one parameter of the extractor fan can be controlled to different values by a control unit, regardless of the selected cooking mode. At least one parameter value is stored in an electronic storage unit.

Abstract: A cooking device comprises a cooking chamber (11) and one or more heating elements (12). Furthermore, a blower (20) is provided, which comprises a radial blower impeller (22) and an atomisation element rotating with the radial blower impeller (22). A water supply (30) comprises at least one water outlet (33), which supplies water onto the atomisation element (25). An evaporation of the water and thus a humid cooking chamber air is achieved. The atomising element is a discoidal, axially-symmetrical element, the outer radius of which is the same as, or larger than the inner radius of the blade region of the radial blower impeller (22). The atomisation element is arranged adjacent to the radial blower impeller in the axial direction and the water outlet (33) is arranged adjacent to the atomisation element (25), outside the radial blower impeller (22).

Abstract: The present invention refers to an apparatus for treating and preparing food having a cooking chamber in which the food is treated and cooked. The apparatus further includes a motor-driven ventilation fan which serves to circulate the cooking chamber atmosphere, and a gas burner which serves for combusting the gas-air mixture. The cooking chamber is heated by use of a heat exchange device which includes a heat exchange pipe assembly. The heat exchange device surrounds the ventilation fan. The heat exchange pipe assembly is characterized in that at least two pipe strands are provided which extend substantially around the ventilation wheel in a continuous bordering or loop of the ventilation wheel. The subject matter of the present invention is also a heat exchange device for an apparatus of this type.

Abstract: A heating apparatus for cooking having a steam-generating device, which is easily cleaned and hygienically used and has improved steam-generating effects. The heating apparatus includes a main body having a cooking chamber; a hot air chamber formed in at least one surface of both side and rear surfaces of the cooking chamber for supplying hot air to the cooking chamber; and a steam-generating device installed in the hot air chamber for supplying steam to the cooking chamber.

Abstract: A cooking oven, wherein air in a cooking chamber is sucked into a blower on the outside of the cooking chamber and fed to an upper duct and a lateral duct, air current led into the upper duct is heated by an upper heater and re-circulated from an upper blowing port to the cooking chamber, a catalyst block heated by a catalyst heating heater is disposed in the upper duct to decompose lamp black and smell substances contained in the air current, catalyst paint is applied onto the inner wall surface of the upper duct to reinforce a performance for decomposing the lamp black and smell substances, both the lateral duct and the upper duct are formed in the same structure, the distributions of heating volumes of the upper heater and the lateral heater in the cross sections of the upper duct and the lateral duct are set so that larger heating volumes are generated on larger air volume sides according to the air volume distributions in the cross sections of the ducts, and the catalyst block is also disposed in the cro

Abstract: A cooking device, wherein, when a roast chicken is selected from a menu displayed on an operating part (81), a centrifugal fan (51) is controlled so as to be rotated in forward direction at a high speed to blow out hot air with a speed of 65 km/h or faster from upper blowout ports (71) and hot air with a speed of 30 km/h or slower from side blowout ports (72) whereby a roast chicken in a heating chamber (3) can be cooked at the high speed and, when a sponge cake is selected from the menu, the centrifugal fan (51) is controlled so as to be rotated in reverse direction at a low speed to blow out hot air with a speed of 30 km/h or slower from the upper blowout ports (71) and hot air with a speed of 40 km/h or slower from the side blowout ports (72) whereby a sponge cake in the heating chamber (3) can be cooked light and fluffy.

Abstract: A conveyor oven having a heating chamber and an oven chamber. A conveyor is disposed in the oven chamber to convey food products between an entry port and an exit port. An air impingement assembly is disposed to provide jets of impingement air toward the food product. A fan blower, a heater and a moisture delivery device are arranged to provide heat and moisture to an airflow to the air impingement assembly so that the jets of air are heated and laden with moisture and provide as a blanket-like mixture of air and moisture at the surface of the food product.

Abstract: A carbonation system is disclosed that effectively controls the treatment of fruits and vegetables with CO2 gas, providing enhanced flavor to fruits and vegetables. One embodiment of the invention uses a microprocessor to preferably monitor and control the pressure, temperature and gas flow within a sealable enclosure to effectively control the carbonation of fruits and vegetables. Another embodiment consists of a combination carbonation system and cooler that effectively controls the carbonation of fruits and vegetables by including pressure relief devices and an insulation cover. The insulation cover has apertures that provide for the distribution of CO2. A third embodiment is disclosed that also consists of a combination carbonation system and cooler. This third embodiment controls carbonation by including, among other features, feedback mechanisms and a pressure relief device. A method of using the first embodiment is also provided.

Abstract: A baking oven for preparing dough pieces comprises a supply section with an inlet for the supply of dough pieces; a baking chamber and a discharge section with an outlet for the discharge of baked dough pieces. A recirculating-air arrangement comprises a source producing a flow of recirculating air, a recirculating-air heating device and a recirculating-air guiding conduit which is sectionally formed by the baking chamber. A conveyor assembly delivers dough pieces from the inlet to the outlet. To this end, the conveyor assembly comprises a plurality of continuous conveyor belts which pass along deflection pulleys and are disposed one in relation to the other in the baking chamber for transfer by gravity of the dough pieces from one to another of two adjacent continuous conveyor belts. The result is a baking oven in which, during baking, the dough pieces can be moved and spread as uniformly as possible.

Abstract: A food cooking and heating cabinet having a closed air convection system consisting of a variable speed blower in a air heating chamber for circulating air past a variable heating element, through a food holding oven, and back to the air heating chamber, a control for selecting a desired temperature to be maintained in the food holding oven, and means for comparing the temperature at the outlet and the inlet of the heating chamber to the selected temperature causing the air variable heating element to operate and the speed of the blower to increase when more heat is required and reduces both heat and blower speed as the need for the higher heat and air flow is no longer required, and when preset parameters are reached automatically sets the temperature to a preset temperature and holds the heated product to the predetermined temperature.

Abstract: A coffee roaster that includes a combustion chamber and a connected roasting oven in which the heating gases for roasting the coffee beans are recirculated to the combustion chamber wherein the coffee bean chaff is separated from the recirculating heating gases prior to venting to atmosphere, and an associated cooling chamber wherein the roasted coffee beans are cooled in a two-stage-heating cycle wherein the cooling air is recirculated to the combustion chamber to be reheated to roasting temperatures and vented to atmosphere during the second stage of cooling. The coffee beans being de-stoned as the cooled coffee beans are conveyed from the cooling chamber to the discharge hopper.

Abstract: The present invention refers to a method of treating and preparing food in a cooking device, in which a plurality of cooking parameters can be set, wherein the cooking process is carried out by means of an adjustable cooking program, wherein the setting of the cooking parameters is carried out by an input device. By means of the input device a point in an at least two-dimensional map is controlled by the operator of the cooking device, in which at least two cooking parameters are defined, and the adjusted point is implemented into the cooking program as part of the cooking process. The present invention also comprises a control panel for a cooking device, in particular for a steam cooking device and a cooking device equipped with this control panel.

Abstract: An electric oven including lower heaters arranged under a cooking chamber thereof. The electric oven includes an outer case defining the appearance of the electric oven, an inner case inwardly spaced apart from the outer case by a predetermined distance, and lower heaters arranged between bottom walls of the outer and inner cases. The inner case internally defines a cooking chamber, and a blowing fan is installed near the lower heaters to circulate air existing in the cooking chamber toward the lower heaters. With the electric oven configured as stated above, heat generated by the lower heaters is transferred to the cooking chamber in the form of conductive heat and convective heat, resulting in fast and efficient heat transfer and even cooking of food.

Abstract: A holding cabinet assembly for holding pre-processed food products and a process for maintaining the product appearance of a pre-processed food product for a predetermined amount of time includes a steamer assembly and a cabinet housing coupled to the steamer assembly. As a result of controlling and maintaining the temperature of the water in the steamer assembly and air in the food cabinet housing, the relative humidity of the food cabinet housing is maintained at a substantially fixed value. In this holding cabinet assembly, compartments are arranged in the housing with each compartment including an openable and closeable drawer. A carrier insert is adapted to be removably supported in each of the drawers with each carrier insert being capable of holding pre-processed food products whereby the food products in the carrier inserts can be conditioned at the fixed relative humidity of the food cabinet housing.

Abstract: A cooking device is provided which blows most of the air blown from a circulation fan in a heater room to a heater, such that the heating of air by the heater is facilitated and the volume of the rear side of a heater case is reduced to permit manufacture of the cooking device in a small size. The cooking device includes a heater case provided to form a heater room in an inner case, a circulation fan installed in the heater room, a heater installed outside of the circulation fan in the heater room, a motor mounted outside the heater case and driving the circulation fan, and a first sunken part formed such that a portion of the heater case, on which the motor is mounted, is sunken inward with respect to the heater room by a predetermined depth.