A method is disclosed for cooking food in an oven cavity, where air is the cooking medium. Using a predetermined cooking algorithm, a temperature of the oven cavity is adjusted in a plurality of temperature and/or time regulated cooking stages. An initial pre-heat stage targets a first target temperature including a user-selected oven cavity temperature plus a first offset. A subsequent post-heat stage targets a second target temperature including the user-selected temperature plus a second offset different from the first offset. Two or more heating elements and a fan are operated during the post-heat stage according to a duty cycle controlled via a hysteresis temperature control algorithm or a PID temperature control algorithm.

An embodiment of the present disclosure provides a toaster oven including: a cooking chamber; an air passage; and a fan. The cooking chamber includes a side wall and a top wall. One of the side wall and the top wall is provided with an air inlet in communication with a cooking space of the cooking chamber. The other of the side wall and the top wall is provided with an air outlet in communication with the cooking space. The air passage between the air inlet and the air outlet is disposed outside the cooking chamber. The fan blows air from the air inlet to the air outlet through the air passage.

A method is disclosed for cooking food in an oven cavity, where air is the cooking medium. Using a predetermined cooking algorithm, a temperature of the oven cavity is adjusted in a plurality of temperature and/or time regulated cooking stages. An initial pre-heat stage targets a first target temperature including a user-selected oven cavity temperature plus a first offset. A subsequent post-heat stage targets a second target temperature including the user-selected temperature plus a second offset different from the first offset. Two or more heating elements and a fan are operated during the post-heat stage according to a duty cycle controlled via a hysteresis temperature control algorithm or a PID temperature control algorithm.

A cleaning system for an oven having shelves which provide for distributed jets of heated air, allows water accumulation within the shelves during cleaning by reducing airflow through the shelf, and then provides rapid expulsion of the water in cohesive streams after accumulation to provide high inertial cleaning.

In one aspect, a spiral cooking device includes a first cooking zone with air configured to move horizontally therethrough in a first direction, a second cooking zone with air configured to move horizontally therethrough in a second direction different than the first direction, and a spiral conveyor belt at least partially positioned in the first and second cooking zones and configured to transport food product thereon through the first and second cooking zones. In one aspect, a spiral cooking device includes a spiral conveyor belt providing a central opening inside the belt and a conveyor belt drive member positioned externally of the central opening. In one aspect, a conveyor belt cleaning device is provided. In one aspect, a cooking device includes a frame including a plurality of coupled pipes for providing structural support to the device and at least one of the pipes is configured to have liquid pass therethrough.

A method is disclosed for cooking food in an oven cavity, where air is the cooking medium. Using a predetermined cooking algorithm, a temperature of the oven cavity is adjusted in a plurality of temperature and/or time regulated cooking stages. An initial pre-heat stage targets a first target temperature including a user-selected oven cavity temperature plus a first offset. A subsequent post-heat stage targets a second target temperature including the user-selected temperature plus a second offset different from the first offset. Two or more heating elements and a fan are operated during the post-heat stage according to a duty cycle controlled via a hysteresis temperature control algorithm or a PID temperature control algorithm.

A method is disclosed for cooking food in an oven cavity, where air is the cooking medium. Using a predetermined cooking algorithm, a temperature of the oven cavity is adjusted in a plurality of temperature and/or time regulated cooking stages. An initial pre-heat stage targets a first target temperature including a user-selected oven cavity temperature plus a first offset. A subsequent post-heat stage targets a second target temperature including the user-selected temperature plus a second offset different from the first offset. Two or more heating elements and a fan are operated during the post-heat stage according to a duty cycle controlled via a hysteresis temperature control algorithm or a PID temperature control algorithm.

A conveyor-type oven is particularly well suited for cooking food products such as pizza. The oven may comprise a housing defining a baking chamber, and a primary chamber that is positioned beneath the baking chamber, the housing having an opening at each of the two longitudinal ends of the baking chamber. A continuous conveyor belt transports food to be cooked through the baking chamber, and a source of hot air is arranged to introduce hot air into the primary chamber. An upper plenum assembly is disposed in the baking chamber and includes a plurality of orifices from which to discharge hot air downwardly towards the conveyor belt, while a lower plenum assembly is disposed in the baking chamber and includes a plurality of orifices from which to discharge hot air upwardly towards the conveyor belt. Ducting interconnects the primary chamber with the upper and lower plenum assemblies, and one or more fans are operable to transport hot air from the primary chamber through the ducting to the upper and lower plenum assemblies. The conveyor-type oven enables fast, even cooking of food products while maintaining a relatively small floor-space footprint.

The cooking module for bakery products includes a cooking enclosure having an arched roof and a sole on which the products rest. The module is equipped at least with a heating mechanism in the roof. The heating mechanism includes a plenum in which a heat-transfer fluid circulates from an inlet and at least one outlet. The plenum includes a plurality of blowing orifices for blowing fluid into the enclosure. The module includes a device for blanking off the orifices, being movable between a position of blanking of the orifices and a position of opening same. There is a means for extracting the heat-transfer fluid passing through the plenum and/or blown into the enclosure.

A method for cooking is disclosed. In response to an oven being selected to cook a food item, a determination is made whether or not any oven is being engaged in cooking. If no oven is being engaged in cooking, then temperature-control mode is utilized to control oven temperature of the selected oven. If one oven is currently being engaged in cooking, then another determination is made whether or not the total current demand by the two ovens to cook respective food items exceeds a predetermined current limitation under temperature-control mode. If the total current demand does not exceed the predetermined current limitation, then temperature-control mode is utilized to control oven temperature of the two ovens. If the total current demand exceeds the predetermined current limitation, then time-control mode is utilized to control oven temperature of the two ovens.