Apparatus for converting electromagnetic radiation into thermal energy for use in isolating nucleic acids for subsequent analysis by a DNA polymerase chain reaction, comprising an electromagnetic radiation generator, which emits microwaves; a chamber, which is connected to the generator and confines the emitted microwaves; a plurality of stationary spots, which are fixedly attached onto the upper part of the chamber and project inwards, wherein the stationary spots are longitudinally separated from each other by identical intervals of predetermined distance, and the emitted electromagnetic radiation propagates within the chamber as a standing wave, and wherein the said predetermined distance is half the wavelength of the emitted radiation.

The present disclosure relates a door and a cooking appliance with the same. The door includes a first choke part installed at the inner surface of the door panel, and disposed at a vertical outer side of the open window; a second choke part installed at the inner surface of the door panel and disposed at the lateral outer side of the open window, wherein the second choke part is disposed between the open window and the connection mechanism; and a cover frame installed at the inner surface of the door panel, configured to accommodate the connection mechanism inside the cover frame and form side walls at the vertical outer side of the first choke part and the lateral outer side of the second choke part.

A method of treating a meat-substance containing a bone structure. The bone marrow is coagulated with microwaves generated by a solid-state RF energy source. The microwave heating may be carried out prior to a heat treatment of the meat-substance and/or may be carried out after slaughtering and before the fresh slaughtered meat-substance is frozen.

A microwave oven container may include a body for containing a liquid, an agitator projecting through a bottom wall of the body to agitate the liquid contained in the body, where the agitator includes a first end located in the body and a second end located exterior to the body. The second end of the agitator is able to couple with a turntable drive of a microwave oven to power movement of the agitator in response to rotation of the turntable drive. The container may also include a cage located within the body that substantially surrounds the first end of the agitator and includes a plurality of openings to allow liquid contained in the body to pass through the cage.

To realize a reduction in size of an electromagnetic wave heating system that utilizes water vapor. The electromagnetic wave heating system comprises a heat chamber having a first wall surface and a second wall surface different from the first wall surface, in which an object is placed to be heated, a flat antenna arranged on the first wall surface of the heat chamber and configured to emit an electromagnetic wave so as to heat an object inside the heating chamber, a discharger arranged on the second wall surface and configured to generate a discharge plasma by occurring a high voltage through a resonation structure of the electromagnetic wave, and an oscillator formed by a semiconductor element and configured to output the electromagnetic wave, and it is configured that the electromagnetic wave outputted from the oscillator is supplied into the flat antenna and the discharger.

The present invention provides an electric oven, including a cooking cavity, wherein a plurality of upper heating tubes are installed at a top position in the cooking cavity, and a plurality of lower heating tubes are installed at a bottom position in the cooking cavity. The solution improves the arrangement structure of the heating tubes of the electric oven in that at least one of the upper heating tubes protrudes from the horizontal plane where the other upper heating tubes are located, and/or at least one of the lower heating tubes protrudes from the horizontal plane where the other lower heating tubes are located, such that the distribution of the heating tubes is more stereoscopic, and the distribution of heat generated by the heating tubes in the cooking cavity is more uniform, and accordingly the heating uniformity is improved.

A furnace system includes a heating chamber, a retort assembly, and a waveguide. The heating chamber includes a shell encompassing an insulation layer and a working volume, where the working volume is configured to receive at least one part for heat treatment. The retort assembly is supported within the insulation layer and includes an inner retort surface facing the working volume. The inner retort surface is formed of at least one carbon compound reflective of microwave radiation, and the retort assembly defines a retort aperture. The waveguide is configured to direct microwave radiation from a microwave source to the retort aperture.

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.

The invention relates to a system (100) for preparing at least one food product (1), comprising: a cooking chamber (10), in which at least one preparation area (5) is provided, wherein the at least one food product (1) can be positioned and prepared at the least one preparation area (5), at least one antenna arrangement (30) for supplying energy of electromagnetic energy (80) into the cooking chamber (10), whereby the at least one food product (1) can be heated, one transmission device (40) for operating the antenna arrangement (30), wherein at least one antenna (31) of the antenna arrangement (30) is oriented depending on the preparation area (5) and is operable according to at least one operation mode by the transmission device (40), so that a performance-optimized temperature zone distribution for heating the food product (1) can be generated.

An oven includes a cooking chamber configured to receive a food product, a user interface configured to display information associated with processes employed for cooking, first and second energy sources, and a cooking controller. The first energy source provides primary heating and the second energy source provides secondary heating for the food product. The cooking controller executes instructions associated with a cooking program directing application of energy to the food product via the first or second energy sources. The cooking controller includes processing circuitry configured to monitor energy added to the food product via the first energy source in accordance with the cooking program, receive an indication of a change to a cooking parameter associated with a second energy source, and determine a modification to the cooking program by employing a modification algorithm based on the cooking parameter change.