An electronic oven comprising an oven-defining structure equipped with means for effecting the browning action on an object to be heated, said browning means including means for creating a forced circulation of air and a heating assembly, whereby hot air of relatively high temperature can advantageously be directed toward the object so that the browning or scorching action can be performed in a short time as rapidly as the object can be heated solely by the application of high frequency energy.
An electric oven comprises a base made of a heat-resisting material and provided with a meat support member, an outer case removably rested on a stepped portion of the peripheral wall of the base, a reflector disposed within the outer case in the neighborhood of a ceiling thereof to define an upper radiating chamber and a lower heating chamber, a heat generator provided within the heating chamber, and a hot air fan also provided within the heating chamber and serving to transfer heat generated from the heat generator as hot air into a roasting chamber defined within the outer case. The hot air fan is driven from a drive motor, which also drives a cooling fan disposed within the radiating chamber. The outer case is provided with a switch means for closing and opening an electric circuit connecting a power source to the heat generator and motor for driving the hot air fan and cooling fan such that the electric circuit is closed when the outer case is placed on the base and opened when the outer case is raised.
Jets of heated gaseous fluid are perpendicularly directed against the surface of a food product, moving relative to said jets, such that the jets impinge against discrete points on said surface, before fluid in the jets is diffused, to wipe away the boundary layer of air and moisture from said discrete points. Heat is thus transferred to the surface of the food product at points upon which the jets impinge thereby increasing the temperature at said points.
A microwave heating apparatus comprises a heating oven chamber for receiving a substance to be heated and a magnetron with an anode cylinder for generating heat. The magnetron is positioned above the oven chamber, and, not only its output antenna to emit microwaves to the substance, but also its anode cylinder are exposed within the oven chamber. The heat generated by the anode cylinder is supplied into the oven chamber to elevate the temperature therein. As a result, the substance in the oven chamber is heated not only by the microwave but by the heat from the anode cylinder.
A microwave oven cavity 2 is provided by a magnetron(s) with microwave energy for providing heat in the thermal cavity. Hot air is supplied by a heated air supply and director (21,22,24). Cool air, at least a portion of which is able to assist in containing and/or directing at least a portion of said hot air, is also supplied via a sleeve (31) so as to provide localization of at least a portion of said hot air in the thermal cavity, and optionally to prevent or reduce heat reaching at least a portion of the boundary of the thermal cavity.
Directed jets of temperature controlled gaseous fluids are applied to irregularly shaped products, such as food portions, to subject discrete areas of the surface to a very high heat transfer rate and to cause these areas to be passed over surfaces of the product at a proper rate to obtain over-all surface effects such as crisping, browning, searing or freezing. The cooking apparatus comprises a generator adapted to supply microwave energy for heating the interior of a food product in combination with apparatus to direct spaced discrete high velocity jets of heated air to impinge against exterior surfaces of the food product. A conveyor is employed to provide relative motion between each of the sources of heat and the product for averaging cooking through the product by reducing effect of RF standing waves and simultaneously sweeping the jets of air over the product at proper rate to heat all exposed surfaces.
