The efficiency of a device for cooling or heating objects on a belt that moves through a path of a helix, in which gaseous cooling or heating medium is circulated within the device, is improved by positioning fans that circulate the cooling or heating medium so that the fans are distanced from the top of the helix.

A roller grill includes a housing structure adapted to support the roller grill; a plurality of tubular heating surfaces mounted between a first end of the housing structure and a second end of the housing structure; a first side housing coupled to the first end of the housing structure; a second side housing coupled to the second end of the housing structure, at least one of the first side housing or the second housing including a pressurized plenum maintainable at a plenum air pressure that is greater than a tubular air pressure of an inner volume of the plurality of tubular heating surfaces; and a drive assembly at least partially enclosed in the first side housing or the second side housing, the drive assembly configured to rotatably drive the plurality of tubular heating surfaces.

A grilling appliance is disclosed for preparing various different types of food wherein the food is conveyed through the appliance, from a food insert end of the appliance to a food removal end of the appliance, by means of continuously movable flow-through upper and lower cooperating conveyors operatively associated with platen-type heating members over which the upper and lower conveyors are conveyed so as to be heated by the platen-type heating members and thereby, in turn, heat, brown, or carmelize the food as desired or required.

A grilling appliance is disclosed for preparing various different types of food wherein the food is conveyed through the appliance, from a food insert end of the appliance to a food removal end of the appliance, by means of continuously movable flow-through upper and lower cooperating conveyors operatively associated with platen-type heating members over which the upper and lower conveyors are conveyed so as to be heated by the platen-type heating members and thereby, in turn, heat, brown, or carmelize the food as desired or required. Multiple independently controlled conveyor sets define multiple independently controlled conveyor cooking lanes within the appliance.

Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.

Carriers suitable for transporting a plurality of articles through a microwave heating zone are provided. Carriers as described herein may include an outer frame and upper and lower support structures vertically spaced from one another to provide a cargo volume into which the articles are loaded. At least a portion of the upper and/or lower support structures may be formed of an electrically conductive material. Additionally, the carrier may include removable article spacing members, such as vertical spacing members and dividers, that can be selectively inserted to adjust the size and/or shaper of the cargo volume. Carriers as described herein may be configured to receive a variety of different articles, including trays and pouches, and the articles may be loaded into the carrier in a nested or overlapping manner.

A cooking system, including a product loader for dispensing uncooked food product; a broiler/oven having an inlet end, a cooking chamber, a discharge end, a motorized conveyor system for conveying food through said broiler from said inlet end to said discharge end, and heating elements for heating and cooking food products in said cooking chamber. Disposed proximate the discharge end is a temperature sensor system including temperature sensors for measuring the internal temperature of the cooked food product. Readings from the temperature sensor system are sent to a system controller to evaluate and qualify food product as sufficient or insufficiently cooked. A discharge control system sends disqualified food product to a discard bin and qualified food product to a product holding bin.

A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

An apparatus for manufacturing scorched rice, the apparatus includes an ingredient supply unit for supplying a scorched rice ingredient; a rotatable scorched rice formation unit which forms scorched rice and to which the scorched rice ingredient supplied from the ingredient supply unit is adhered; a heat supply unit for supplying heat to the scorched rice formation unit so that the scorched rice is formed; and a scorched rice separation unit for separating the scorched rice formed by the scorched rice formation unit.

A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.