Lincoln Manufacturing Company, Inc.

Lincoln Foodservice Products, Inc.

Richard W Gigandet

Mitchell C Henke

Ronald E Bratton

John R Scoville

Daniel S Kaminski

Michelle A Wibel

Stephen A Batti

An oven for preparing food products such as pizza including three chambers which are serially connected and through which a conveyor carries a food product which may be received in an open-topped pan or which may be placed directly on the conveyor. The center chamber includes steam impingement structure for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure for impinging jets of hot gas onto the bottom surface of the container of the food product. The first and last chambers in the oven include hot air impingement structure for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.

Impingement and steam oven apparatus for preparing food products

A bake time display system for use on a food cooking oven which includes a drive motor and a food conveyor for transporting food through the oven. The bake time display includes a speed transducer which is directly coupled to the oven's motor and conveyor to provide an accurate indication of conveyor speed. A preprogrammed microprocessor computing circuit is connected to receive the signal from the speed transducer and is programmed to compute therefrom the average baking time of an article of food passing through the oven. In one mode of operation, the system displays the average baking time only when the average baking time differs from a preset baking time by a predetermined limit and may be manually conditioned to display average baking time continuously when the baking time is being adjusted.

Bake time display for cooking oven

An oven control box cooling system is provided in a double-stack oven preparation oven arrangement having two vertically aligned food preparation ovens with respective cooking chambers and oven control circuitry. At least the oven control box of the uppermost food preparation oven is provided with a double wall assembly including a mounting wall having the oven control circuitry mounted thereon and an exterior wall spaced apart from and on the opposite side of the mounting wall from the oven control circuitry; the mounting wall and the exterior wall forming therebetween a ventilating compartment having an inlet and an outlet. A ventilating device provides a flow of air through the inlet and ventilating compartment and out the outlet to provide an insulating effect between the oven control circuitry of the uppermost oven and the heat radiating upwardly from the lowermost food preparation oven. An enclosure is mounted on the mounting wall and encloses the oven control circuitry therein, and has an intake opening and an exhaust opening in communication with the inlet in the ventilating compartment, so that a flow of cooling air is moved through the intake opening and over the oven control circuitry for the cooling thereof and then out the exhaust opening to the inlet. At least some of the outlets in the ventilating compartment have louver-like deflectors for laterally and downwardly directing the flow of exhausting air therefrom, thereby deflecting the upwardly radiating heat downwardly and laterally away from the ventilating compartment and enclosure intake openings to prevent the upwardly radiating heat from being drawn through the intake openings of the enclosure.

Oven control circuitry cooling system for a double-stack food

The invention relates to a cabinet in which food packages, such as prepared school lunch packages, can be heated prior to serving, and maintained at a desired temperature before and during serving. The cabinet comprises an upwardly opening well closed by removable lids, a housing connected to and surrounding the well on the sides and bottom thereof and being spaced from the well so as to form a substantially enclosed air circulation chamber adjacent the sides and bottom, and a plurality of louvers in the side walls defining air inlets and outlets between the well and air chamber. Electrical heating elements are mounted within the air chamber directly below the bottom of the well so that heat generated thereby will radiate upwardly thereby heating the well bottom and, to a lesser extent, the well side walls. A thermally conductive baffle plate is disposed within the air chamber beneath the bottom of the well and functions as a heat sink to disperse and even out the radiant heat. An air circulation system comprising a pair of blowers for circulating the air over the heating elements and through the air chamber into the interior of the well through the side wall louvers.

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Fort Wayne, IN, United States of America

Richard W Gigandet