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.

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.

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.

A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing for containing a first and second interchangeable cooking modules. The first interchangeable cooking module contains a first oven, and the second interchangeable cooking module contains a second oven. The second oven is different from the first oven. The modular cooking apparatus also includes a control panel for receiving cooking inputs, a controller for controlling the first and second interchangeable cooking modules, and a single power plug for receiving electrical power from a wall outlet.

A modular cooking apparatus is disclosed. The modular cooking apparatus includes a housing for containing a first and second interchangeable cooking modules. The first interchangeable cooking module contains a first oven, and the second interchangeable cooking module contains a second oven. The second oven is different from the first oven. The modular cooking apparatus also includes a control panel for receiving cooking inputs, a controller for controlling the first and second interchangeable cooking modules, and a single power plug for receiving electrical power from a wall outlet.

A continuous mode conveyor cooking appliance utilizing hot air jet impingement and microwave energy for cooking prepared foods. The approach envisions a central microwave unit with a hot air jet impingement oven unit on each side of the microwave section and a conveyor system to carry the food items completely through the appliance from one end to the other and with the two hot air jet impingement ovens equipped with a designed combination of hot air jet impingement jets and solid pins to act as a microwave attenuation system to reduce microwave exposure to cooking personnel to completely safe levels.

An apparatus for heating an insulation fluid in a medium-voltage or high-voltage switchgear comprises an infrared source which is adapted to emit infrared radiation of at least one wavelength. Thus, at least one vibrational or rotational mode of at least one component of the insulation fluid is excited by absorption of at least a part of the infrared radiation, and condensation of the insulation fluid is efficiently prevented by this direct heating of the insulation fluid. A closed loop temperature regulator is used to heat only when required. A circulator in a heating chamber further provides for a mixing of the insulation fluid, thus preventing steep temperature gradients.

A method and baking oven (1) for baking food products comprising cheese or constituted by cheese are described. The baking oven comprising a baking chamber (2), a conveyor belt (3) movable in a continuous way in the baking chamber for supplying the ingredients and for unloading the food products, heating means (4) to heat the ingredients in the baking chamber and extracting means (9) to extract air and vapor from the baking chamber, which are configured to obtain a food product having residual humidity of less than 5% by weight and a consequent shelf-life longer than 4 months.

A method and baking oven (1) for baking food products comprising cheese or constituted by cheese are described. The baking oven comprising a baking chamber (2), a conveyor belt (3) movable in a continuous way in the baking chamber for supplying the ingredients and for unloading the food products, heating means (4) to heat the ingredients in the baking chamber and extracting means (9) to extract air and vapor from the baking chamber, which are configured to obtain a food product having residual humidity of less than 5% by weight and a consequent shelf-life longer than 4 months.

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.