Abstract: A heated warming apparatus for food products comprises, one or a plurality of food containers, a housing for accomodating the food containers, and a hot-air fan whose discharge opening leads in the housing. Since in such conventional apparatus, the hot air blown from the hot-air fan into the housing flows along the exterior of the food containers which mostly are cardboard containers, the transfer of heat to the food products contained in the containers is poor. In order to maintain a sufficiently high temperature of the food products the hot air has to be heated intensively. The object of the invention is to reduce the required heating power in an apparatus of this type. This object is achieved by providing each food container with one or a plurality of inlet holes and one or a plurality of outlet holes for the hot air, and each food container is arranged in the housing such that at least one of its holes in in fluid communication with the discharge opening.

Abstract: A heated air-circulating oven is disclosed, having a baking chamber in open communication with one or more suction chambers. One or more blowers draw air from the baking chamber through the suction chambers. The drawn air then passes through a blowing chamber and through a plurality of blown air distributors in open communication with the baking chamber so as to reinject the air drawn and blown by the blowers back into the baking chamber. The oven also has a heater external to the baking chamber so as to heat the air drawn by the blowers.

Abstract: The invention relates to a hot air oven for the preparation of foodstuffs, having: a casing; a refining chamber bounded by four side walls, a bottom wall and a cover wall; a first fan for producing a hot air flow in the refining chamber; a rotatable basket for the foodstuffs which can be introduced into the refining chamber and through which the hot air flow passes during operation; a control device for the performance of the refining process, said control device comprising a temperature-regulating system; and at least one air supply channel and at least one air discharge channel, a more reliable and low-maintenance operation of which is made possible by the provision of at least one flap to open or close the air supply channel and/or the air discharge channel.

Abstract: A humidity controlled holding cabinet for storing food products or other items at controlled heat and humidity levels having an environment conditioning system. The system comprises a chamber with at least one access and containing heat and humidity detection devices which signal a microprocessor when heat or humidity, or both, deviate from predetermined parameters. The microprocessor controls a heater and a humidity control device that are contained in a module located adjacent to the chamber. Air is drawn from the chamber by a forced air blower and is circulated and recirculated through the module. Depending on the input from the detection devices, the microprocessor will instruct the heater to heat the air or the humidity control device to increase the humidity of the air. The system may also exhaust air containing excess heat or humidity, or both. The system also may be equipped with means to recapture water from exhausted air carrying excess humidity.

Abstract: A steam generator for use in a convection oven comprising a plurality of first and second spherically shaped heat accumulator elements arranged alternately in a substantially vertical plane in which the first layer contains at least one row of the heat accumulating elements integrally joined together at a central axis and the second layer contains at least two rows of the heat accumulating elements integrally joined together at a central axis, and a convection oven employing the steam generator are disclosed.

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

Abstract: The present invention relates to a baking oven, particularly for bread or confectionery. It consists substantially of a closed compartment within which a plurality of cooking surfaces are envisaged, fixed or mobile, heated, and between which a hot air flow may circulate. These cooking surfaces are heated by first heating means, whilst the hot air flow above the cooking surfaces is heated by second heating means, independent of the first heating means. First measuring and adjustment means are also envisaged for the temperature of the cooking surfaces, and second measuring and adjustment means for the temperature of the air flow.

Abstract: Foodstuff pellets are puffed by radiantly heating the pellets in a chamber to cause a rapid rise in the chamber temperature to a temperature sufficient for puffing, and once this temperature has been reached, a fluidizing flow of air is created and maintained within the chamber to agitate, move and suspend the pellets within the chamber while maintaining the puffing temperature causing uniform puffing of the pellets. After puffing of the pellets, the radiant heating is discontinued while the fluidizing flow of air continues to cool the puffed pellets.

Abstract: An arrangement for generating steam in ovens, particularly baker's ovens, comprising a stand which carries a plurality of superposed and generally horizontally extending gutter means (8, 9) whose bottoms include a plurality of through-penetrating holes (11) which allow water to pass to underlying gutter means, and further comprising members (12) which are mounted adjacent the holes and which partially covering the holes. The members (12) have an elongated form and extend through holes (11) in at least two gutter means (8, 9) arranged one above the other, and the cross-sectional area of the members (12) in the hole region is smaller than the cross-sectional areas of the gutter means.

Abstract: A cooking oven has a housing and walls which enclose an oven chamber in which a rotisserie supports food to be cooked. The heat for cooking the food derives from a burner having a plenum and tiles in front of the plenum, with the tiles being exposed to the oven chamber along the upper wall of the chamber and near the rear of the chamber. A removable baffle fits into the oven chamber along the upper wall ahead of the burner and it forms an air duct in which two blowers revolve. The blowers draw air from within chamber into the duct and forces it out of the duct downwardly so that it impinges on the food as the food passes beneath the discharge region of the duct, A deflector keeps the air so discharged for disturbing the flame along the tiles of the burner.

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

Abstract: An appliance which includes an inner compartment with one zone in which uncooked bagels can be boiled and a second zone for subsequently baking the boiled bagels. The same appliance can also be used to make bagel doughs and to both make and bake other yeast doughs.

Abstract: An appliance which includes a casing divided into one zone in which uncooked bagels can be boiled and a second zone for subsequently baking the boiled bagels. The same appliance can also be used to make bagel doughs and other yeast doughs. In the dough making mode, a bagel rack and its support are removed from the casing and replaced with a dough container and a dough mixing and kneading blade.

Abstract: A portable pizza oven comprising a fixed upper casing, a fixed lower casing, the upper and lower casings defining therebetween an opening, an upper heater assembly located within and fixed to the upper casing, a lower heater assembly located within and fixed to the lower casing, so as to define a cooking chamber which is located between the heater assemblies and which is accessible via the opening, and a pan assembly insertable into and removable from the cooking chamber, the pan assembly including a circular tray having a diameter of slightly greater than twelve inches, the pan assembly also including a handle fixed to the tray, such that, when the pan assembly is inserted into the cooking chamber, the handle closes the opening, thereby closing the cooking chamber.

Abstract: A heated air-circulating oven is disclosed, having a baking chamber in open communication with one or more suction chambers. One or more blowers draw air from the baking chamber through the suction chambers. The drawn air then passes through a blowing chamber and through a plurality of blown air distributors in open communication with the baking chamber so as to reinject the air drawn and blown by the blowers back into the baking chamber. The oven also has a heater external to the baking chamber so as to heat the air drawn by the blowers.

Abstract: The invention relates to a hot air oven for the preparation of foodstuffs with a housing, with a cooking chamber delimited by four side walls as well as a bottom and a ceiling, with a first (2) blower for generating a hot air flow in the cooking chamber, with a rotatable basket (4) for the foodstuffs (5), which can be inserted into the cooking chamber, wherein the basket (4) can be rotated around an axis of rotation and the hot air stream flows through it during operation, wherein the basket (4)is guided into the direction required for insertion into the cooking chamber by means of guide elements (10) wherein the guide elements (10) are provided with a friction-reducing surface.

Abstract: An improved vertical conveyor oven is provided which facilitates the flow of heated air within the oven. The oven includes a housing having a first open end, side walls and a rear wall. An access door secured to the housing at the housing first open end. A perimeter ducting system is formed within the housing, defining an interior heating chamber. The ducting system includes a first portion disposed about and extending inwardly from the housing side walls and rear wall, and a second portion disposed upon and extending inwardly from the access door. A combustion chamber is provided within the housing below the interior heating chamber. A heat circulation fan is provided within the housing above the interior heating chamber. The heat circulation fan operates to draw heated air from the combustion chamber upward through the heating chamber and downward between the ducting system and the housing, exterior to the heating chamber.

Abstract: The disclosure is related to a method and apparatus for controlling the ripening of fresh produce, particularly the ripening of fresh fruit such as bananas. The fresh produce is arranged into a palletized load which is inserted into a ripening chamber. The palletized load is arranged into at least two spaced rows, each of said rows including at least two vertically spaced tiers to maximize the total amount of produce to be processed for the given floor space of the ripening chamber. A low pressure plenum is formed in the interstitial space between the at least two rows of palletized produce by sealing the space between the rows and the vertical space between the at least two tiers. A controlled fluid flow is introduced around the palletized produce load. Fluid is exhausted from above the interstitial space to create a low pressure plenum.

Abstract: The present invention relates to an apparatus for roasting raw coffee beans which apparatus can instantly roast a small quantity of raw coffee beans according to personal taste and provide a unique taste and fragrance of coffee, and in particular to an apparatus suitable for home use. The apparatus has a roasting vessel for containing raw coffee beans to be roasted. A plurality of air openings are provided for creating a whirling vertical motion to a heated airstream ascending therethrough, whereby the raw beans are roasted and also caused to have their hulls separated and caused to ascend upwardly with the airstream to a hull-receiving vessel.

Abstract: An oven for maintaining the quality of stored, heated food includes sensors for sensing the temperature of water in the oven's water reservoir and for sensing the temperature of air in the oven and a control system to compensate for the loss of heat and moisture when the door is opened by increasing the temperatures of the water and air above the set values for a period of time.

Abstract: A modulated steam cooker in which food to be cooked is received in an oven chamber having an access door associated with a door switch, steam being fed directly into the oven by a steam generator having an electric heater immersed in a pool of water. The heater is connected through the door switch to a power source whereby the generator is powered only when the door is shut. The pressure of steam draining from the oven is sensed by a pressure-responsive switch interposed between the heater and the power source, the pressure switch intermittently interrupting the power supplied to the heater only when the sensed pressure exceeds a predetermined level somewhat above atmospheric pressure, thereby modulating the generation of steam supplied to the oven as a function of the quantity and temperature of food therein to effect efficient cooking of the food. Mounted on the steam generator is a spray head supplied with water only when the door is opened.

Abstract: A versatile cooking unit providing food service operations with a means for rapid and uniform baking or heating a wide variety of foods. The unit comprises: a chamber (6) and blower (2), heater (3), high static pressure plenum (4), and distribution plate (5) capable of providing unidirectional, high velocity, heated air uniformly distributed through the oven chamber, and that that air velocity is maintained within desired limits during normal operation. A turntable (7) located in the oven chamber rotates vertically racked food trays or containers during operation to ensure uniform product contact with the heated air.

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: Bagel cooking apparatus which includes a casing divided into a lower zone in which uncooked bagels can be boiled and an upper, oven zone for subsequently baking the boiled bagels. A cam mechanism with an externally accessible operator is provided to move a bagel-supporting structure housed in the casing between the lower, boiler zone and the upper, oven zone. A control system allows a user to independently control the operation of the bagel cooker during the boiling and baking steps.

Abstract: A handle adapted for replacing a heater and blower system removably located in a central opening defined a top enclosure of a countertop oven. The handle comprises a mounting system for removably attaching the handle to the top enclosure in order to replace the heater and blower system when the heater and blower system is removed. The handle enables a user to remove the top enclosure from the bottom enclosure by lifting up on the handle when the handle is installed in the top enclosure. In this manner, the countertop oven may be converted to a food server comprising the handle, the top enclosure, and the bottom enclosure.

Abstract: An apparatus is provided that comprises a self-stacking spiral conveyor that traverses through a circulating atmosphere. The atmosphere is manipulated by one or more chambers having an open side adjacent to the perforated sides of the spiral conveyor. Additional control over the circulating atmosphere may be achieved by injection or ejection of gas into one or more chambers.

Abstract: A steam oven includes a chamber for receiving food, a water tank having a discharge valve, and a reservoir in communication with the water tank and the chamber. A barrier divides the reservoir in a receiving compartment and a separate boiling compartment. A passage in the barrier allows the receiving compartment and the boiling compartment to fluidly communicate with each other. In use, water flows from the water tank into the receiving compartment, and then from the receiving compartment into the boiling compartment to be converted into steam. The barrier retards heat transfer from the water in the boiling compartment to the water in the receiving compartment to prevent the water in the receiving compartment from becoming agitated to an extent where air would be allowed to flow through the discharge valve into the water tank, thereby causing an untimely release of water from the water tank into the reservoir.

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: Container for transporting warm foodstuffs with a first closable space (1) for the foodstuffs for transporting, a second closable space (2) in thermal contact with a heat source (5), and means (3) for transporting air from said second space to said first space. Container wherein the first space and the second space are mutually adjacent and are mutually separated by an air-permeable partition (4), and the means for transporting air can comprise a fan (3). The heat source comprises for instance a heat exchanger (5) provided with a supply conduit (6) and a discharge conduit (7) for a heat transporting medium, in particular a radiator (5) accommodated in the second space and/or an electrical heating element or a combustion heater (10), in particular a combustion heater operating on motor fuel.

Abstract: The present invention relates to a food storage, display, and warming apparatus having a first storage compartment for holding bulk food at a predetermined temperature above ambient temperature and including one or more door members for accessing the bulk food therein, a second storage and display compartment for holding and displaying a plurality of individualized food portions and including one or more transparent door members for viewing and accessing the individualized food portions therein, a heater and blower arrangement for circulating heated air between the first and second storage compartments, a thermostat for sensing the temperature in the first storage compartment and for discontinuing operation of the heater when a maximum temperature is sensed to avoid overheating the bulk food.

Abstract: An air dispensing apparatus for providing an oscillating mass of hot air to facilitate crisping and browning of a trayed foodstuff includes an oscillating shoe extending from an air introduction chamber having a blower and a volute duct exit and an insulating shaft rotatively connecting an inner end of the shoe to the volute duct exit. The shaft includes a square cross-section portion which transfers torque from a crank-driven oscillator link directly to a matching square cross-section bore or aperture in a side wall of the shoe inner end. A hitch pin at the opposite shaft end prevents axial shaft movement. The insulating shaft eliminates arcing between the volute and the shoe. The invention also includes an improved separator screen for grounding a perforated plate to the air introduction chamber and an overall housing to prevent arcing therebetween.

Abstract: A food cooking oven has an access door (1), a cooking cavity (2), and a motor-driven fan (3) situated on the back side of the cooking cavity. A partition wall (4) is arranged to diffuse the air flow generate by the fan. A rear chamber (5) is situate behind the fan and is confined on its front side by the fan and the partition wall (4). The oven is provided with a conduit (6), an end portion of which terminates with a nozzle (7) positioned near the wheel of the fan (3). The other end portion of the conduit (6) is connected with a reservoir (8) and a pump (9) adapted to pump liquid contained in the reservoir into the conduit (6). The pump (9) and the fan (3) are connected to a control device (10) adapted to control their operation. A second conduit (17) has an outlet end portion terminating with a second nozzle (18) that is also arranged close to the fan (3).

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: A pellet-receiving container including an air flow-directing agitator mounted in the bottom thereof and cooperating with a forced inflow of air initially introduced through a heater element preheated to at least approximately 375.degree. Fahrenheit for intimate unencumbered contact of the entire surface area of each pellet with the hot air.

Abstract: A conveyor toaster has air chambers at opposite sides and at the top of the oven for reducing surface temperatures of the out side housing panels of the oven which a worker might touch. A wire link conveyor belt extending through the oven and carrying food products at a speed which toasts those food product during their dwell time within the oven. The conveyor belt is tensioned by a spring bias so that a force directed against the spring bias creates a slack which enables an installation, removal, and reinstallation of the conveyor belt. A heating element is supported at a height above the belt which may be during manufacturing to accommodate the height of a food product conveyed by the conveyor. A loading rack at the front of the housing has two stable positions for enabling either batch loading or continuous loading.

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: 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: A multi-purpose cooker (10) having a base member (12) including a compartment (20) therein, a cover member (14) cooperable with the base member (12) for providing a food-steaming and food-dehydrating chamber (16) including the compartment (20) of the base member (12), a food retaining member (e.g., 42) retainable in the chamber (16) for supporting food to be dehydrated, and a food retaining member (e.g., 48) retainable in the chamber (16) for supporting food to be steamed. Preferably the base member (12) includes a heater (22) and a switch (78) for selectively energizing the heater (22) for heating water (11) retained in the compartment (20) during the steaming operation. Most preferably the base member (12) also includes a fan assembly (58), and the switch (78) is operable to selectively energize a motor (62) of the fan assembly (58) and the heater (22) simultaneously for dehydrating food, and to energize the heater ( 22) without the motor (62) of the fan assembly (58) for steaming food.

Abstract: A Kimchi fermentation or cool storage apparatus comprises a chamber for either fermenting or coolly storing Kimchi, the chamber being formed of a hollow barrel with opened upper end; a cover for either entering or enclosing the chamber; a thermoelectric module for heating or cooling the chamber, the thermoelectric module being mounted on the outside of the bottom wall of the chamber; a power supplying section for supplying electric power with the thermoelectric module; a temperature sensing section for sensing the interior temperature of the chamber; and, a microprocessor for receiving the temperature signal from the temperature sensing section, for controlling the power supplying section to keep the chamber at a reference fermentation temperature for a predetermined time duration while fermenting Kimchi, and keep the chamber at a reference storage temperature while coolly storing Kimchi.

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: A method and apparatus for heating a product which includes a plurality of tapered ducts in a cabinet above and below a conveyor to form streams which are directed toward the product. Spent air is drawn through return ducts which have intake openings centered between entrance and exit openings in the cabinet and centered between lateral edges of a conveyor and between the tapered ducts to provide a balanced flow of spent air in the cabinet to the return opening. Temperature controlled gas is delivered at an angle through an array of openings adjacent opposite edges of an opening through which a conveyor extends to cause most of the heated air to be drawn to the return duct opening and to maintain internal pressure in the cabinet to prevent ingress and egress of air through the opening.

Abstract: A food dehydrator for drying food with a heated airflow is disclosed, the food dehydrator having a base defining a base inlet, a plurality of stackable trays defining an outer duct along the circumference of each of the plurality of trays, and a top member having an outer outlet defined along the circumference of the top member, the outer outlet being in substantial alignment with the outer duct defined by the trays.

Abstract: An enclosure is disclosed for heating or cooling food products on a pan. The enclosure preferably has transparent side walls, a closure member and a rack comprising a plurality of vertically spaced-apart pan supports each comprised of a plurality of interconnected tubular fluid carrying members, each support is maintained in spaced-apart relationship by fluid carrying conduits which communicate with the tubular members to thereby transfer heated or cooled fluid between supports from a fluid supply inlet to a fluid discharge outlet.

Abstract: The present invention relates to a heating system which includes a product dispensing assembly, a heating basket mounted for rotation within a closed-loop air heating system, a separator for removing entrained particulates from the circulating air stream, and an air exchange system for refreshing air in the closed-loop air heating system. The product dispensing assembly accurately meters a portion of the product, and includes a hopper with an helix auger, a weigh scale and a trap door for dispensing the metered product into the heating basket.

Abstract: An apparatus for dry-cooking food products, having a thermo-ventilated cooking chamber (35) and a rotatable container (2) for food products, internal to the cooking chamber (35), with rotatably supported holed walls (8), which retains and mixes the food products. The container (2) is interpositioned between loading and unloading stations (90, 91) of the products positioned at levels respectively overlying and underlying the container (2), has a single opening (13) with a hatch (12), mobile from an initial open position in which the opening (13) is turned towards the loading station (90), to an intermediate closed position in which the container (2) rotates, to a final open position in which the opening (13) is turned towards the unloading station (91). The container (2) is blocked by rotation stop means (6). The apparatus (1) also comprises command means (7) of the activating and stop means (5, 6).

Abstract: An apparatus for gas treatment of products, especially food products, comprises a housing having an inlet opening and an outlet opening. A conveyor belt transports the products through the housing along a path from the inlet opening to the outlet opening. A tunnel encloses the conveyor belt at least along a part of the path from the inlet opening to the outlet opening, and has a perforated top wall. Gas suction means communicates with the tunnel for creating a vacuum in the interior of the tunnel. Gas conditioning means conditions the gas circulated by the gas suction means from the interior of the tunnel to the exterior thereof and back to the interior of the tunnel through the perforated top wall thereof. In this manner, gas sucked through the perforated top wall of the tunnel from the exterior thereof forms gas jets impinging upon the conveyor belt.

Abstract: A method of and an apparatus for controlling a seasoning of kimchi, capable of meeting maximally the user's taste, includes deriving a seasoning condition by a deduction about the load of kimchi to be seasoned, seasoning the kimchi according to the derived seasoning condition, and varying a seasoning time derived based on the user's taste, in a small range.

Abstract: A stream generator for use in a convection oven comprising a plurality of first and second spherically shaped heat accumulator elements arranged alternately in a substantially vertical plane in which the first layer contains at least one row of the heat accumulating elements integrally joined together at a central axis and the second layer contains at least two rows of the heat accumulating elements integrally joined together at a central axis, and a convection oven employing the steam generator are disclosed.

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.