Gas Research Institute

Tiax LLC

William E Lyle

Anthony Patti

Mimmo Elia

David H McFadden

Karen R Benedek

James Timothy Cole

Darrell J King

David L Richardson

A multiple panel cooking oven having individual controls for combined conductive and radiant heating. Each panel comprises an upper heating element for conductive heating and a lower heating element for radiant heating to obtain uniform baking within a zone between panels in the oven. A control panel having displays and keypads interfaces with a processor which provides control signals for adjusting the temperature of the heating elements of the panels. Cooking energy efficiency is increased through the use of radiative and conductive heat transfer, to reduce bake times by significantly increasing heat transfer to the food products. Independent cook zones allow preparation of multiple products simultaneously under different cooking conditions. The oven, in one embodiment may include a convection heating mode of operation. In an alternative embodiment no convection mode is provided and the sole source of heat is provided by the conductive/radiant panels.

Multiple panel oven having individual controls for combined conductive and radiant heating panels

The cooking chamber is defined at least in part by at least two pairs of oppositely disposed first and second wall structures, each of the wall structures including at least one slot opening for the passage of air therethrough. The rotating valve is in heated air distributing communication with the first wall structure and in return air communication with the second wall structure of only one of the two pairs of oppositely disposed first and second wall structures at a selected point in time such that heated air is passed through the slot opening in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the slot opening in the oppositely disposed second wall structure and to the rotating valve for return to the heat source. The rotating valve is capable of rotation to be in heated air distributing communication with the first wall structure and in return air communication with the second wall structure of the other of the two pairs of oppositely disposed first and second wall structures at a subsequent selected point in time.

Food oven with even heat distribution

This invention is an indirect fired gas burning device having typically two gas burner assemblies, a radiant heat assembly and a convection heat assembly. The combustion products of both burner assemblies are kept separate from the convection air which is circulated through the oven. The device is adapted to be mounted within or attached to a gas stove, having an oven therein and which provides an improved gas stove which can perform the functions of: (1) bake (with controllable cooking air flow rates); (b) broil using a radiant heat assembly such as a screen broiler 'looking' through or transparent to the radiant heat generated by the broiler such as an infrared window (also a new low profile screen burner assembly is disclosed); (c) steam which is possible because of the very low vent rate of the oven, i.e., the oven is substantially sealed; (d) programmable cooking regimens which may use the bake, broil, steam or combinations thereof (the combi mode) in any desired sequence; and (e) pyrolytical self-cleaning due to the high efficiency of the heat exchange and the convection burner assembly. The hot combustion gases generated by the convection heat assembly are in thermal communication with the convection or cooking air through a special heat exchange which efficiently transfers heat from the hot combustion gases to the convection or cooking air while maintaining the integrity of the combustion assembly.

Two burner bake, broil and steam gas oven

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Malden, MA, United States of America

William E Lyle