An oven may include a cooking chamber, a user interface, a first energy source, a second energy source and a cooking controller. The cooking chamber may be configured to receive a food product. The user interface may be configured to display information associated with processes employed for cooking the food product. The first energy source may provide primary heating of the food product placed in the cooking chamber. The second energy source may provide browning for the food product. The cooking controller may be operably coupled to the first and second energy sources. The cooking controller may include processing circuitry configured to enable an operator to make a browning control selection via the user interface by providing operator instructions to a selected control console rendered at the user interface. The selected control console may be selected based on a cooking mode of the oven. The browning control selection may provide control parameters to direct application of heat to the food product via the second energy source.

An oven may include a cooking chamber, a user interface, a first energy source, a second energy source and a cooking controller. The cooking chamber may be configured to receive a food product. The user interface may be configured to display information associated with processes employed for cooking the food product. The first energy source may provide primary heating of the food product placed in the cooking chamber. The second energy source may provide browning for the food product. The cooking controller may be operably coupled to the first and second energy sources. The cooking controller may include processing circuitry configured to enable an operator to make a browning control selection via the user interface by providing operator instructions to a selected control console rendered at the user interface. The selected control console may be selected based on a cooking mode of the oven. The browning control selection may provide control parameters to direct application of heat to the food product via the second energy source.

An oven comprising a housing, a cook cavity located within the housing, wherein the housing includes an opening to the cook cavity and the cook cavity is configured to receive a food item through the opening, an oven door for covering the opening, a heating element configured to heat an air within the cook cavity, an active vent interconnecting the cook cavity and an outside of the housing, and a controller operatively coupled to the active vent and the heating element is disclosed. The controller is configured to perform the steps of (a) turning on the heating element to initiate a cooking cycle, (b) keeping the active vent closed during an initial stage of the cooking cycle, (c) after the initial stage of the cooking cycle, opening the active vent, and (d) keeping the active vent open during at least a portion of a remainder of the cooking cycle.

An oven comprising a housing, a cook cavity located within the housing, wherein the housing includes an opening to the cook cavity and the cook cavity is configured to receive a food item through the opening, an oven door for covering the opening, a heating element configured to heat an air within the cook cavity, an active vent interconnecting the cook cavity and an outside of the housing, and a controller operatively coupled to the active vent and the heating element is disclosed. The controller is configured to perform the steps of (a) turning on the heating element to initiate a cooking cycle, (b) keeping the active vent closed during an initial stage of the cooking cycle, (c) after the initial stage of the cooking cycle, opening the active vent, and (d) keeping the active vent open during at least a portion of a remainder of the cooking cycle.

A microwave wire mesh oven including: a microwave oven cavity; a wire mesh element positioned to radiate black body radiation into the microwave oven cavity; and a magnetron configured to generate microwaves, wherein some of the generated microwaves impinge on the wire mesh element.

Several embodiments include a cooking instrument. The cooking instrument can select a food cooking recipe and identify relative areas in a cooking chamber to place at least two portions of food. The relative areas would match the food cooking recipe. The cooking instrument can display information associated with an instruction to place the at least two portions of food over the relative areas. The cooking instrument can then determine a heating sequence in accordance with the food cooking recipe and control, based on the heating sequence, a heating system to directionally transfer heat under different heating characteristics respectively to the at least two portions of the food at the identified relative areas in the cooking chamber.

Systems and methods are provided for controlling infrared radiation (IR) sources of a sauna including tuning IR wavelength-ranges and radiated power-levels of IR sources, and directing IR to locations on a user's body. In one illustrative embodiment, a sauna may be provided having adjustable heat sources to emit IR at any wavelength resulting in a desirable radiation treatment for the sauna user. In another illustrative embodiment, a method is provided for tuning IR sources in a sauna.

Embodiments of the present invention provide apparatus and method for reducing non uniformity during thermal processing. One embodiment provides an apparatus for processing a substrate comprising a chamber body defining a processing volume, a substrate support disposed in the processing volume, wherein the substrate support is configured to rotate the substrate, a sensor assembly configured to measure temperature of the substrate at a plurality of locations, and one or more pulse heating elements configured to provide pulsed energy towards the processing volume.

Embodiments of the present disclosure relate to a dome assembly. The dome assembly includes an upper dome including a central window, and an upper peripheral flange engaging the central window at a circumference of the central window, wherein a tangent line on an inside surface of the central window that passes through an intersection of the central window and the upper peripheral flange is at an angle of about 8° to about 16° with respect to a planar upper surface of the peripheral flange, a lower dome comprising a lower peripheral flange and a bottom connecting the lower peripheral flange with a central opening, wherein a tangent line on an outside surface of the bottom that passes through an intersection of the bottom and the lower peripheral flange is at an angle of about 8° to about 16° with respect to a planar bottom surface of the lower peripheral flange.

Disclosed herein is a composition comprising two edible components, one being a previously-baked but no-longer-fresh product such as a packaged cookie, the other being a high-concentration sugar solution such as a syrup, the two components being combined in a prescribed ratio and geometrical configuration such that when processed by heating in a microwave oven for a prescribed time, said time being typically less than 30 seconds, the enhanced cookie so produced has the superior taste, smell and mouthfeel of a fresh oven-baked cookie, thereby allowing the rapid production of such enhanced cookies one at a time or a few at a time for personal consumption, or on-demand in a fast-food service environment.