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Category:MUD engines
Category:ScummVM
Category:1988 software1. Field of the Invention
This invention relates to an electric oven for baking, broiling or the like, and more particularly to an electric oven having an integral convection oven which is adapted to receive a food product from a food conveyor and to rotate the food product in the oven during the baking, broiling or other cooking process.
2. Description of the Prior Art
In the prior art, there are many types of food preparation appliances and, in particular, ovens for baking or broiling food items which are widely used in kitchens. However, most of these prior art ovens are of conventional construction and include a variety of features. For example, there are ovens which have internal heating elements and there are ovens which have an outer casing or housing that includes a cooking chamber. In these prior art ovens, a food item is typically manually placed in the oven and the oven is manually closed and the cooking cycle is initiated. In other words, the oven is self-cleaning and self-operating.
There are other ovens which have a food conveyor in the oven and the food conveyor includes an elevating platen. The food item is placed on the platen, and the platen is subsequently raised to facilitate the baking, broiling or other cooking process. The food item can be rotated in the oven while it is being raised or lowered during the cooking process. Examples of such ovens are disclosed in U.S. Pat. No. 4,294,210 to Lundberg et al. and U.S. Pat. No. 4,333,160 to Funk et al.
There are also electric ovens which have a convection cooking system wherein food items are cooked with heated air. U.S. Pat. No. 3,758,098 to Goodale et al. discloses a convection oven which has a platen on which a food item is placed and on which heated air is circulated. A food item is placed on the platen and the convection system is turned on to heat the air. A food item is placed on the platen and the platen is elevated to permit the air heated by the convection system to circulate around the food item to thereby facilitate the cooking process.
U.S. Pat
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