Humpback oven-broiler

Abstract

A tunnel oven-broiler wherein food products of ordinarily flame-producing character such as steaks, chops or other greasy meats prone to burn or produce flame are broiled in a flame-controlled manner. In a tubular, tunnel-form heating chamber with a conveyor food products are broiled by direct infrared emission from the interior chamber surfaces, heated to a predetermined emission temperature which is maintained by direct, intimate temperature probe contact with the exterior surface of the tubular chamber surrounded by electrical heating panel elements. An outer tubular member surrounds the heating element. Downwardly angled end sections extend from opposite ends of the oven to define the entrance and exit to the chamber. The entrance and exit are open at all times except when plugged during self-cleaning and are lower than the heating chamber to provide an oxygen-starved atmosphere therein having a slight overpressure for suppressing flaming or flaring during broiling. Inclined conveyor reaches within the end sections transport food products to and from the chamber at an angle of from 25.degree.-40.degree. relative to horizontal. Opposite ends of the heating chamber are selectively vented to atmosphere for control of the oxygen-starving chamber atmosphere. Drain outlet openings extend along the length of the bottom of the chamber to remove grease before it can contribute substantially to combustion therein.