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.

An air impingement conveyor oven incorporating a case having orthogonal walls, the case being opened by opposite end food passage ports; an air plenum mounted within the case; vertical pairs of forwardly extending finger ducts mounted to the plenum; a food conveyor extending between the finger ducts pairs and through the food passage ports; register plates having air jet matrixes, the register plates covering the finger ducts; and the matrixes air jets upon the register plates, the air jets being configured for air flow direction biasing both toward the rearward ends of the food passage ports and away from the forward ends of the food passage ports.

In one aspect, a cooking device includes independently controllable cooking zones. In one aspect, a cooking device includes a first cooking zone with heated air configured to move horizontally there through in a first direction and a second cooking zone with heated air configured to move horizontally there through in a second direction different than the first direction. In one aspect, the first and second directions are opposite directions. In one aspect, the heated air flows from one side of the cooking device.

Tunnel oven for the industrial production of baked goods; having a baking chamber with an air-permeable, endlessly circulating conveyor belt, which is set up for conveying baked goods in a conveying direction through the baking chamber; a plurality of bottom-heat air outlet nozzles, which are arranged below the conveyor belt and are directed towards the underside of the conveyor belt, wherein the bottom-heat air outlet nozzles generate a bottom-heat inlet air flow directed directly towards the underside of the conveyor belt; a plurality of bottom-heat air inlets, which are distributed in a planar manner below the conveyor belt, in order to discharge bottom-heat exhaust air below the conveyor belt; wherein the bottom-heat exhaust air is sucked off by means of a fan and is supplied heated by thermo oil as the bottom-heat inlet air flow, so that a bottom-heat convection circuit is generated.

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 conveyor oven is disclosed. The conveyor oven includes a housing, a conveyor belt, a first and second doors, and a heat source. The housing includes a cavity and a first and second openings. The conveyor belt is configured to receive and transport food items in and out of the cavity through the first and second openings. The conveyor belt includes a loading section and an unloading section for food. The first and second doors cover first and second openings, respectively, in order to prevent heat within the cavity from escaping through the first and second openings during operation. Configured to provide different cooking times and thermal profiles to various types of food items, the heat source provides heat to the cavity for heating up any food item placed on a portion of the conveyor belt located within the cavity.

A heat transfer system and a broiler that includes a heat transfer system include a heat source. The heat transfer system includes a mixing chamber that surrounds the heat source. An air inlet provides a flow of pressurized air into the mixing chamber. The mixing chamber directs the flow of air past the heat source for direct heating of the flow of air by the heat source. The flow of air is further directed out of the mixing chamber through an outlet to impinge upon a food product.

A steam cooker includes a main body which includes an upper wall, a lower wall, side walls, and a rear wall, a cavity formed by the upper wall, the lower wall, side walls and the rear wall, a steam generator to generate steam, and a supply pipe to connect the steam generator and the cavity to supply the generated steam into the cavity. The supply pipe includes a first supply pipe which includes a first end connected to the steam generator and a second end, and a second supply pipe includes a first end connected to the upper wall of the cavity and a second end to be connected to the second end of the first supply pipe, and includes a condensation water guide portion formed to be inclined to prevent condensation water generated therein from being introduced into the cavity when the generated steam is supplied into the cavity.

An oven system to heat a moving item includes a conveyor capable of moving at more than one speed along a path of movement; a heat source positioned along the path of movement; a baseline heating profile for heating the moving item at a constant velocity; a sensor to detect energy available for the heat source at a particular moment or over a period of time; and a system to dynamically modify, based on the energy available, the baseline heating profile into a modified heating profile including a variable conveyance speed, where, when the moving item exits the oven system, the energy supplied by the heat source to the moving item equals the energy to be supplied per the baseline heating profile.

Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some cases, a burner assembly for a conveyor oven includes at least one burner tube extending into a plenum and positioned to receive at least a portion of a flame emitted by the burner assembly, wherein a rifling plate extends through the burner tube and is slidingly positioned within the burner tube. Also, in some cases a baffle in a plenum of the oven is positioned opposite the burner tube and defines a fluid conduit having an entrance into which air heated from the burner tube is received and an exit separate from the entrance and through which air is discharged.