Abstract: A device for treating massage based products such as wafer materials for consumption or for packaging to cool and moisturize the same. The device has a channel through which the product can be moved in which the product path is flanked by a pair of air channels which have openings opposite one another so that the air can pass from one air channel to the other transversely to the direction of displacement of the products in the product channel. The walls between the air channels and the product channels are bearing walls and preferably massive plates having the aforementioned openings. The lining or housing can have removable walls or doors which open to offer access to the air channels and the product channel for cleaning purposes.

Abstract: A food temperature maintenance cart transports meals of hot and cold food items prepared at a meal assembly area to a meal serving area where the meals are to be served, while keeping hot foods hot and cold foods cold for extended periods of time. The cart includes a cabinet having tray storage compartments for storing meal serving trays containing refrigerated and heated food items. Thermal barriers subdivide each of the tray storage compartments into a refrigerated compartment for maintaining refrigerated foods in a refrigerated state and a heated compartment for maintaining heated foods in a heated state. A refrigerated air delivery compartment separates adjacent refrigerated compartments and produces laminar flows of refrigerated air across refrigerated food items contained on the trays.

Abstract: The present invention relates to a device for removing dampness form a cooking space (3) of a steam cooking device or a pressure cooker (1). The cooking space is at least partially filled with steam. The steam or the mixture of hot air and steam, respectively, is circulated in the cooking space (3) by means of a ventilating wheel (9) or a radial fan. The gas mixture to be circulated is sucked in substantially axially in the central area (10) of the ventilating wheel (9) and is drawn off to the outside substantially radially, with superfluous steam or superfluous mixture of hot air and steam, respectively, being removed from the cooking space (3) through a waste air opening (11) and dry fresh air being supplied from the outside for removing dampness. The dry fresh air is supplied at the rear, is sucked in through an opening (27) provided in the rear front end (25) of the ventilating wheel (9) and is deflected to the outside of the ventilating wheel (9) by way of a deflecting device (29).

Abstract: A rice vending machine includes a housing, a rice container, a packing unit and a controlling unit. The controlling unit and the cooperative packing unit make it possible to adjust the amount of the purchased rice as necessary. Therefore, the rice can be more freshly and hygienically reserved without waste. Without man, the rice vending machine can sell the rice without limitation of site and business time so as to lower rice selling cost.

Abstract: A device for roasting coffee beans in small quantities. The device includes a housing, coffee bean roasting basket, chaff collector, heater and fan to conduct the roasting operation. Thermosensors are located within the roasting basket whose output is provided to a microprocessor which, in turn, controls the roasting process by controlling roasting parameters.

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

Abstract: An apparatus for dehydrating fruits, vegetables and foods includes a base having a top formed with a center hole and two opposite vertical recesses close to two sides, the base having two opposite through holes at two opposite lower corners in communication with the two recesses, a cover having a bottom formed with two holes at two opposite sides thereof, a pair of positioning plates each having a top formed with a projection configured to engage with the holes of the cover, an inner side formed with a plurality of parallel grooves, and a lower edge with a hook engageable with a respective one of the through holes, and a plurality of trays each having a lower portion formed with two opposite flanges configured to slidably engage with respective grooves of the positioning plates.

Abstract: An apparatus prepares food products using high velocity air flow. The apparatus includes a cabinet for holding food products and a blower for supplying an air flow to the cabinet in order to heat the food products to a preparation temperature and to maintain the food products at a holding temperature. The cabinet includes a plurality of air inlet ports through which a portion of the air flow enters the cabinet, and a plurality of air outlet ports from which the air flow exits the cabinet. The air flow is controlled at a rate within a range of about 1800 to about 2000 cubic feet per minute during a preparation period and within a range of about 810 to about 930 cubic feet per minute during a holding period.

Abstract: A mobile container adapted for transporting perishable goods includes a front wall, a rear wall, a pair of side walls extending therebetween so as to define an elongated enclosure having a longitudinal axis and adapted to receive a cargo load. An air recirculation plenum is defined in the enclosure adjacent to the front wall. A refrigeration system is in fluid communication with the air recirculation plenum and is adapted to induct air at a first temperature and to exhaust air at a second temperature. A pair of air delivery plenums extend from the bulkhead along the length of the enclosure parallel to the longitudinal axis. Each of the pair of air delivery plenums is defined by a corresponding one of the pair of side walls and a plenum wall disposed spaced from the corresponding side wall and extending from the upper margins of the enclosure such that the plenum wall is adapted to be co-extensive and in abutting contact with a portion of the cargo load.

Abstract: An improved apparatus for roasting raw coffee beans includes a main housing (10) having an air inlet (24). A blower assembly (18,20,22) is disposed within the housing (10) and is in fluid communication with the inlet (24). The blower assembly has a discharge location (32) whereat an electric heater (34) is located. A coffee bean receiving vessel (12) is removably mounted on the main housing (10) and in turn, a hull collector (14) disposed on the vessel (12). A control (FIG. 3), including a sensor (38,136), is located in the air stream upstream of the inlet (56,58) to the vessel (12) and downstream of the electric heating element (34).

Abstract: A food dehydrator is provided including a base with an interior space. Also included is a food supporting mechanism within the interior space of the base for supporting food thereon. A heating mechanism is adapted for generating heat within the interior space of the base. For circulating air about the food, an air circulation mechanism included. The food supporting mechanism and air circulation mechanism move with respect to each other during use.

Abstract: An apparatus (10) comprises a heating room (11) for the articles of food, heater (14) and a ventilator (16) for creating a hot air current, and further comprises a device (17, 19, 20, 22, 24, 26, 28) which can subject the heating room to a rocking movement around a horizontal axis (13). The heating room (11) is nearly closed and the heater (14) and ventilator (16) are inside the heating room (11) and are fixedly connected to the heating room (11) so that the relative distance between the heater and the articles of food does not change during the rocking movement.

Abstract: A fruit dehydrator is composed of a base, an isolator, a rotating frame, a screen and a cover. The base has a whirlwinder and a motor and on the top is covered with the isolator which has a blow hole. The motor has a spindle inserted through the center portion of the isolator which top portion is seated with a screen and the rotating frame. The spindle is inserted through the center portions of the isolator, the rotating frame, the screen and the cover so as to link together, which allows the wheels of the rotating frame to rotatably stand on the edge of the base, whereas food are placed on the screen and covered by the cover. By activating the motor, the food on the screen are evenly dehydrated.

Abstract: A bread maker wherein a bread vessel, having breadstuff charged therein, is mounted within an oven chamber having a heater, a kneader and a temperature sensor, and a kneading step, a fermentation step and a baking step are automatically effected, thereby making bread, comprises; a steaming plate for producing steam within the oven chamber; a cooking plate for supporting shaped dough pieces thereon can be removably mounted within the oven chamber in exchange for the bread vessel; and a fan device for convecting heat, generated by the heater, within the oven chamber.

Abstract: An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.

Abstract: Apparatus for smoking food includes a closed smoking chamber for receiving the food to be smoked, a mixing chamber for receiving air from the smoking chamber with a fan for drawing the air from the smoking chamber and returning it to the mixing chamber and creating a swirling air action at a higher pressure within the mixing chamber. Liquid smoke is sprayed into the swirling air in the mixing chamber to effect a mixing of the air therein with the liquid smoke and the mixture is returned to the smoking chamber for expansion therein under a lower pressure.

Abstract: A coffee bean roaster comprises a cylinder-shaped housing, a roasting vessel, a hemishpere-shaped lid, a guiding duct and a handle duct. The housing has a duct connections part protruded in one side. Corresponding to the housing, a lower plate is formed on a bottom face. A partition plate is formed in an upper end. A placement part having air inducing holes is placed above the partition plate. A fan is installed. A heater upper plate and a heater lower plate are placed in the upper end of the placement part. A heater coil is placed between the two plates to form a heater assembly. Corresponding to the roasting vessel, a guiding part is placed at the bottom face of a heated air blower. Blowing holes are formed on the outer perimeter surface of the heated air blower in the oblique direction, a spindle is formed therein. The coffee bean roaster has an excellent roasting capacity by a strong whirlwind, and easily removes the hulls of the raw beans.

Abstract: An oven for baking food products includes a spiral conveyor having a wire mesh conveyor belt for transporting food products from a loading bin to a storage bin. The spiral conveyor is surrounded by a threaded cylindrical housing having apertures which communicate with the loading bin, heat source, plenum, and recirculation fan. Heated air is blown into the threaded housing such that a downward spiral or vortex of air is created which envelops the food products upon the spiral conveyor belt for efficient baking. The housing is partially removable for cleaning or maintenance of the conveyor. Heated air within the housing is drawn about the food products as it is suctioned into a recirculation tube for distribution to the storage bin and to the plenum for recirculation through the housing. In addition, the loading bin is mounted upon a vibration device such that food products are evenly distributed upon entry to the spiral conveyor.

Abstract: An automatic convection heating baking apparatus for bread or cake making with greatly improved automatic-baking quality is disclosed. Baking in this apparatus is achieved by two hot air streams each covering about half of the baking chamber space. Hot air circulation is produced by forming suction and blowing regions within the baking chamber by placing an electric fan within a single ventilation compartment. The machine is compact and low-cost since only a single electric fun is needed to cause circulation and to produce two hot air streams, premature hot air return to the ventilation compartment is prevented by using air-regulating means. Dual timer for mixing and baking is provided to improve cake fluffiness by controlling heating during ingredient mixing.

Abstract: A hot air oven for food preparation, with a housing, with a cooking chamber that is defined by side walls as well as a bottom wall and a covering wall, with a blower for generating a hot air current in the cooking chamber, with a basket for the food, which basket can be inserted into the cooking chamber, wherein the basket can be rotated around a rotational axis and in operation, is penetrated by the hot air current, and is particularly easy to clean because, at least in sections along its circumference, the basket has a wall that is made of sheet metal and is provided with openings in its wall.

Abstract: A steam convection oven includes a base, a container positionable on the base for containing food, a lid housing for covering the container, and a steam generator assembly for the instantaneous production of steam to contact and steam cook the food in the container, and a fan and electric heater on the lid housing for convection cooking of the food in the container to cause braising and sealing of the food surface after the food has been steam cooked.

Abstract: A food treatment system having a frame, a receptacle having a peripheral wall defining a space for storage of a food item and an opening through which a food item can be introduced to the storage space, and a conditioning source for changing the state of fluid in the food treatment space defined by the frame. The frame has a first wall against which the receptacle bears with the receptacle in an operative position with respect to the frame. The frame has a second wall which is spaced from the first wall so that the first and second walls cooperatively define the food treatment space. The second wall at least partially blocks the receptacle opening with the receptacle in the operative position. At least one of the first and second walls is movable relative to the other of the first and second walls to vary the spacing between the first and second walls.

Abstract: An oven (1) for baking foods having a baking cabinet (2), at least one door (3), a plurality of burners (4), a plurality of annular heat exchange tubes (6) for receiving in an annulus (7) at an intake end (8) combustion gases (5) from the burners (4), a flue (9) for conducting the combustion gases (5) out of the oven (1), and a blower device (11) for recirculating air from within the baking cabinet (2), over the heat exchange tubes (6) and back into the baking cabinet (2). In the improvement, a first bracket (20) is removably attached to the oven (1), a second bracket (21) is attached to the oven (1) and spaced a distance from the first bracket (20). A plurality of annular heat exchange tubes (6) are disposed between the brackets (20, 21) with the intake end (8) of each tube attached to the second bracket (21) and the discharge end (10) of each heat exchange tube (6) attached to the first bracket (20) so as to form a removable rack (25) of the heat exchange tubes (6).

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: An oven for preparing food products comprises a housing, a conveyor belt which is movable through the housing and on which the food products can be arranged, which conveyor belt follows a helical path, heating elements and booster devices for generating a stream of hot air through the housing in connection with heating the food products arranged on the belt. In the housing there are guide elements for guiding the stream of hot air over the belt in such a way that the products are uniformly heated in the transverse direction of the belt.

Abstract: The oven of the present invention is a low profile, dual conveyer oven including an oven cabinet, two closely spaced conveyers and an air heating and circulation system. The conveyers and the oven cabinet are adapted so that the conveyers can be easily removed from the from the front or side of the oven cabinet. The oven cabinet houses the conveyers, ducts and manifolds which all can be easily removed for cleaning or other maintenance. Each of the conveyers include separately controlled drive motors capable of driving the each of conveyers at different speeds and in different directions. The air heating and circulation system features a transverse mounted burner tube, side mounted return air ducts, a central return air opening, common shaft mounted side fed dual centrifugal fans and hot air manifolds.

Abstract: An apparatus for dehydrating fruits, vegetables and foods includes a stand having a recess, a blowing chamber having a top formed with a plurality of perforations, a fan chamber under the blowing chamber and communicated with the blowing chamber, and a tubular member close to a vertical inner wall of the recess, an electric motor fixedly mounted within the recess of the stand, a fan fitted within the fan chamber and drivingly connected with the electric motor, a base having a center hole fitted over the blowing chamber and a tubular portion close to an edge of the base, a plurality of trays each having a tubular portion aligned with the tubular portion of the base, a cover adapted to fit on an uppermost one of the trays and provided with a plurality of holes, an axle extending through the tubular member of the stand and the tubular portions of the trays, and a leg frame telescopically mounted on a bottom of the stand, whereby the trays can be easily turned open or closed as desired.

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: A holding oven designed for creating a natural convection current in the chamber of the oven, and constructed by fixing the heater element to a first material characterized by its high thermal conductivity for rapid build-up of thermal gradient into an insulated space, while that heater element is simultaneously in contact with a second material which is characterized by its high thermal capacitance for slowing thermal discharge upon repeated opening and closing of oven doors. The first material forms a heat conductor and the second material forms a heat sink and the heat conductor is adapted to maintain a safe holding temperature over a more extended period of time in a power off mode. An ergonomically designed operating panel provides an interactive intuitive method of programming the desired cooking sequences. Remote operation and programming is accomplished using preprogrammed software on a conventional home computer via a modem.

Abstract: A soft hood and module assembly adapted to convert an open baker's rack loaded with pieces of yeast dough into a proofing chamber where the pieces are subjected to a hot humid air environment acting to raise these pieces prior to their baking. The module for generating hot humid air is placed in the base of the rack with its air inlet adjacent the front end of the rack and its outlet adjacent the rear end. The soft hood which is fabricated of flexible plastic sheeting encloses the rack to form a chamber having a feed duct parallel to the rear end of the rack which communicates with the module outlet, and a return duct parallel to the front end of the rack which communicates with the module inlet. In operation, hot, humid air blown out of the module outlet into the feed duct is distributed thereby to pass across the dough pieces supported by the rack into the return duct from which the air flows back into the inlet of the module for recirculation in the chamber to uniformly proof the pieces.

Abstract: The present invention relates to an automatic breadmaker having toaster oven function. The breadmaker includes a housing having a base member, a top, a rear wall, and two lateral side walls which form an oven cavity with a front opening for receiving a bread pan containing a kneading member and dough, and wherein the front edges of the lateral side walls are slopped downward and forward for facilitating the installation and removal of the bread pan; a front access door hinged to the housing for selectively closing the front opening of the oven cavity; a top heating element mounted on the housing and disposed inside the oven cavity and adjacent to the top thereof; a bottom heating element mounted on the housing and disposed inside the oven cavity and adjacent to the bottom thereof; means for driving the kneading member to mix the dough; and means for control the operation of the driving means and the top and bottom heating members.

Abstract: A food display case for displaying pre-cooked food products while preserving them at optimal serving conditions for prolonged periods of time is disclosed. The display case includes an outer housing with a display window, a recessed primary food heating element which evenly distributes heat across the display case, an air circulation system for providing a convective air flow, and a food moisturizing spray for retaining a desired humidified environment within the display case. In addition, a radiating heat lamp is suspended from the top of the display case for providing additional heating within the display case.

Abstract: The present invention relates to perishable food storage systems, and in particular to a system for delaying the ripening process for bananas or the like. The present invention delays the ripening process by decreasing the concentration of ethylene gas in the air adjacent to the bananas. The preferred embodiment of the present invention accomplishes this by using a spreading mechanism to spread the hand of bananas, coupled with a fan or the like to direct air flow through and then away from the hand of bananas, thereby decreasing the ethylene gas concentration of the adjacent air, and thus decreases the ripening rate. The benefit of this method of removing ethylene gas is that it is inexpensive and easy to implement in conjunction with the specially designed rack, which is configured for holding a hand of bananas.

Abstract: A convection steam oven includes an enclosure with a fan for circulating air and heating elements downstream of the fan. An inlet pipe conducts water from a water supply to an outlet orifice directing a jet of water onto a spray cone that throws the water onto the fins of the fan and onto the heating elements. The inlet pipe includes a water flowrate regulator device including a watertight storage tank, an overflow pipe and a vent pipe. A solenoid valve controlled by a timer is provided upstream of the storage tank.

Abstract: A portable game animal storage unit, particularly adapted for use in storing, transporting and preserving game animals, is defined by an enclosure sized to house a harvested game animal. For instance, for deer hunting, the enclosure is designed to be approximately eight (8) feet tall, three (3) feet wide and two (2) feet deep. At least one of the panels is provided with a reclosable opening for accessing an internal cavity of the enclosure in order to place the harvested animal within the enclosure and to remove the animal therefrom. Various handles are provided externally of the enclosure for use in carrying the storage unit between desired locations. In accordance with one embodiment of the invention, the storage unit is defined by a pliable bag which can be refrigerated in order to maintain the meat of the animal within a desired temperature range for aging and preservation purposes. A fine screen mesh is used to form part of the bag when enhanced ventilation is desired.

Abstract: A coffee bean roaster for home use in which a fan heater assembly in a housing blows hot air upwardly through a glass roasting chamber. The hot air escaping from the top of the chamber may be selectively recycled into the housing to raise the roasting temperature to compensate for low levels in available electrical power.

Abstract: A holding device for at least one cooking product carrier in a baking oven by means of which the cooking product carrier can be drawn out of the baking oven muffle and slid back into it, is to be improved with regard to its operating characteristics. For this purpose, holding device (8) has at least one parallelogram linkage (10, 11, 16, 17) with a base arm (11) which is in a fixed-position in relation to the baking oven muffle (1), pivot arms (16, 17) articulated at articulation points (12, 13, 14, 15) and a movable mounting arm (10) of a holding element (9) of the cooking product carrier (24) which can be moved with it.

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: A process for preparing prepackaged pasteurized meat parts in which the parts are pasteurized at a low temperature for an extended period of time so as to enable thorough and even heating of the parts to eliminate bacterial contamination within the parts. After the parts have been pasteurized, the pasteurized parts are cooled and then frozen. The frozen parts are then packaged for shipment and sale.

Abstract: A food processing apparatus includes a cabinet defining a food processing compartment accessible through a front access opening, and has a door hinged on the cabinet for movement between open and closed positions relative to the access opening. The door includes inner and outer door panels pivotally interconnected to enable access between the panels. The inner and outer door panels have aligned windows with the windows on the inner panel being larger so as to enable light from lights mounted on the inside of the outer panel to illuminate the processing compartment without glare to the operator. Other features of the invention enable better control of zoned heating within the processing compartment when used in either convection steam or convection hot air modes of operation.

Abstract: An apparatus for roasting vegetable bulk material, in particular coffee beam is disclosed, in which essentially all of the cooling waste air of a cooler which cools the bulk material after the roasting operation is heated to roasting-gas temperature in a heat-exchanger stage and fed to the roaster. Essentially all of the roasting waste gases are heated, in a heating stage, to an extent which is necessary for increasing the temperature of the cooling gases to the roasting-gas temperature. Since the roaster operates with a higher roasting-gas throughput than hitherto, it is possible, with comparable roasting capacity, for the roasting-gas temperature to be reduced, this resulting in a more uniform roasting result. The apparatus has reduced harmful-substance emission along with increased thermal efficiency. Also disclosed is a method of roasting and cooling bulk material by utilizing the disclosed apparatus.

Abstract: The present invention is a food storage cabinet that develops and maintains a warm, humid environment in its interior for storage of the food. The food is supported within a storage compartment in the cabinet, and a water bath is provided to produce the warm, humid environment to keep the food warm and moist. A support is positioned within the storage compartment at an angle so that when the door to the storage compartment is opened, ambient air enters the storage compartment and initiates air flow therein. The ambient air drops down through a front gap between the support and the front wall of the storage compartment, thus causing warm, humid air generated by the water bath to rise through a rear gap and "roll" over the food toward the front of the storage compartment. Therefore, by opening the door to the storage compartment, air flow is initiated within the storage compartment to quickly cover the food in warm, humid air.

Abstract: A processing apparatus, conveyor and method for processing products or materials, such as food processing equipment or methods, is configured such that the conveyor travels in a generally helical path within a processing chamber to expose products on the conveyor to a gaseous processing media such as heated or cooled air. The conveyor includes gas flow compensation including a plurality of gas flow compensation members which partially block a portion of the surface of the conveyor, preferably toward the exterior of the conveyor in the helical path, to deflect or direct more of the gaseous food processing media away from the less densely distributed products or materials at the exterior of the conveyor caused when the conveyor follows the helical path. The processing media is thus preferably forced in the direction of the more densely distributed products toward the interior of conveyor to uniformly expose product on the conveyor to the processing media.

Abstract: A rapid cooking method is provided in which food pieces are contacted with an air stream at a velocity of at least 1,000 linear feet per minute. Rapid cooking equipment is disclosed which creates high velocity air current.

Abstract: An oven for heating food includes a refractory slab for placing a food item to be heated thereon. The refractory slab is preheated to a preselected temperature by a first electric resistance heating element disposed below the slab. The oven also includes a second electric resistance heating element and circulating fan disposed above the food to be heated. When food is cooking, electrical power is switched from the first heating element to the second heating element so that both heating elements are never operated at the same time. Food is cooked by the dual action of conduction from the slab and convection from the second heating element and fan. After the food is cooked, power is switched back to the first heating element to maintain the slab at the preselected temperature.

Abstract: A food cooking oven, particularly for use in commercial or collective food service applications, includes a cooking cavity and a heat generating device. A fan is provided for fan-assisted cooking and is adapted to transfer heat to the inside of the cooking cavity. A zirconium-oxide cell is located at a wall of the oven and has one of its sides open towards the outside atmosphere and the other one of its sides open towards the inside of the cooking cavity and is capable of measuring the relative concentration of oxygen within the cavity. The terminals of the zirconium-oxide cell are connected to an indicator, which is arranged so as to be visible from the outside of said oven. The cell terminals are also connected to a controller, which preferably includes at least one connected electronic microprocessor unit and is arranged so as to be able to automatically determine the moisture content of the gas mixture inside the cooking cavity.

Abstract: The present invention relates to a koji production system capable of finely adjusting the water content of koji rice grains, comprising arranging a cooling and dehumidifying chamber and heating system 8 by means of a heat-pump process with a freezing cycle arranged in aerated circuit 5, in combination with heater H. In accordance with the present invention, koji can be produced at a large amount or at an extremely small amount, depending on the demand, and additionally, koji of various qualities such as high-quality koji for producing high-grade sake can be produced efficiently.

Abstract: An apparatus (1) for use in heat treatment of for example French fried potatoes (10). This process takes place in a treatment chamber (3) where the product is exposed to intensive heat radiation from a number of quartz tubes (14) while they constantly are turned by means of a rotating driving wheel (15) with a number of carriers (16) placed along the periphery. Humidity, smoke and smell separated from the product during this process are sucked off by means of a ventilator (17) which leads the polluted air through a filter device (4) via a convector (5) between the treatment chamber (3) and the filter device (4). The whole arrangement is built up into a cabinet (2) which on the top and at the bottom is provided with ventilation openings (26, 27) through which secondary air is flowing for cooling the polluted air flowing through the convector (5). Thereby a heat exchange effect is obtained for reducing the sucked off temperature to an acceptable level before the air reaches the filter device (4).

Abstract: The present invention features a toaster oven that can both steam and heat food. While this toaster oven works in the traditional sense, it also has the capability of rapidly generating and introducing steam into the cooking chamber. The steam is generated in a water tube or a boiling pan that is placed adjacent the toaster oven's infrared heating coils. Water for making steam is introduced into a reservoir located in the toaster oven's housing. The reservoir can be either permanently situated in the housing, or it can be of the removable, refillable type, that is, a container that can be filled and cleaned periodically. A microprocessor controls both the steam generation and the heating cycles. The microprocessor is operative via a computer routine that monitors sensors that are positioned about the housing of the toaster oven. The microprocessor also meters the water flowing from the reservoir into the water tubes or boiling pan.

Abstract: A combination radiant heat, convection and rotary air impingement closed loop oven comprising an oven housing mounting a removable cooking chamber with a pair of driven spaced apart removable impingement disks. The removable cooking chamber comprising a top and a bottom each having a generally circular opening for receiving a removable driven rotating impingement disk. The disks each comprise a plurality of round edged, generally circular air impingement orifices and a central hub defining a slot. The hub indexes with a pinned drive shaft. The upper disk is quarter turn spring loaded locking and unlocking. The side walls of the chamber removably mount at least one product support surface relatively parallel to the disks. A variable speed fan provides pressurized air to a plenum defined between the housing and the chamber. A heating element or power burner heats the air within the plenum before it is discharged through the impingement orifices in the disks.