A heating cooking apparatus (1) includes a heating cooking chamber (10), heat supply units (41), (42), and (44), a housing (14), a fan (50), a pull-out body (13), a slide rail (30), and guide portions (52a) and (52c). The heat supply units (41), (42), and (44) supply heat to an interior of the heating cooking chamber (10). The housing (14) accommodates the heating cooking chamber (10). The fan (50) is disposed in a space (R) formed between an outer surface of the heating cooking chamber (10) and an inner surface of the housing (14). The fan (50) generates an air flow (BF). The pull-out body (13) can be freely pulled out relative to the heating cooking chamber (10). The slide rail (30) is attached to the outer surface of the heating cooking chamber (10). The slide rail (30) slidably supports the pull-out body (13). The guide portions (52a) and (52c) guide the air flow (BF) so that the air flow (BF) flows along the slide rail (30).

An oven may include inner oven walls defining a cavity. The oven may further include a heating element configured to heat air in the oven. The oven may further include a fan positioned between the rear of the oven and the heating element. The fan may be configured to: draw air from the front of the oven to the rear of the oven; blow the drawn air over the heating element to produce heated air; and distribute the heated air within the oven.

A motor assembly for a convection oven includes a motor mount bracket and a motor. The motor mount bracket includes a plurality of slots spaced radially from an axle hole. The motor includes a plurality of locking flanges complimentary to the plurality of slots. The motor is selectively attached to the motor mount bracket by inserting a respective locking flange into a respective slot and twisting the motor.

A cooking appliance is adapted to perform either as a single large fan-forced convection oven capable of cooking a larger food, or as smaller independently-operable fan-forced convection ovens each capable of cooking smaller foods. Features of the cooking element arrangement provide faster, more efficient, and higher quality results regardless of the size and amount of food being cooked.

A toaster oven includes a housing having an internal heating compartment, at least one heating element within the internal heating compartment, a vent associated with at least one wall of the internal heating compartment, the vent being moveable between an open position where air is permitted to pass into the internal heating compartment through the vent, and a closed position where passage of air into the internal heating compartment through the vent is inhibited. The vent is configured to move from the closed position to the open position in response to a biasing force exerted by a food support tray received within the internal heating compartment.

A toaster oven includes a housing having an internal heating compartment, at least one heating element within the internal heating compartment, a vent associated with at least one wall of the internal heating compartment, the vent being moveable between an open position where air is permitted to pass into the internal heating compartment through the vent, and a closed position where passage of air into the internal heating compartment through the vent is inhibited. The vent is configured to move from the closed position to the open position in response to a biasing force exerted by a food support tray received within the internal heating compartment.

A cooking apparatus includes a main body including a cooking chamber, and a control assembly mounted on a front side of the main body. The control assembly includes a case, a suction grille coupled to an upper portion of the case and including a cooling air inlet communicating with the outside, and a guide member arranged inside the case to be spaced apart from a rear surface of the case, the guide member provided to guide moisture introduced into the suction grille away from interior of the main body.

A cooking appliance includes a main body forming a machine room; a cooking chamber arranged below the machine room; an intermediate flow path including a first suction port and formed between the machine room and the cooking chamber; and a fan configured to suction air into the intermediate flow path, wherein the machine room includes a second suction port through which air is suctioned, and an opening portion connected to the intermediate flow path, the opening portion includes a first opening portion and a second opening portion arranged at a farther distance from the fan than the first opening portion, and the second opening portion has an area larger than an area of the first opening portion.

An automatic apparatus for baking pastry products, wherein baking molds containing a pastry mass to be baked are introduced into the apparatus for baking purposes, wherein the apparatus comprises a reception or cooling module that defines a pre-chamber, a baking module, and a rotary oven door arranged between said modules so as to rotate for positioning the molds between reception, baking and cooling positions, thus avoiding the use of additional mechanical parts that may generate failures and inconveniences in the normal operation of the appliance, while the invented apparatus provides a better quality baked product that is achieved by homogeneous heating within the oven module.

A cooking appliance is disclosed that includes a cooking cavity, a first heating element disposed adjacent a top of the cooking cavity, a second heating element disposed adjacent a bottom of the cooking cavity, a temperature sensor adapted to sense the temperature of air within the cooking cavity, a blower arranged to agitate the air within the cooking cavity, a cookware device removably disposed above and in thermal communication with the second heating element, and a controller adapted to manually receiving cooking parameters from a user and sensed temperature information and to independently and selectively control the heating elements and the blower according thereto.