3359results about "Baking oven" patented technology

A susceptor is formed with a cavity having a tapered surface and a receiving surface. The gradient α of the tapered surface with respect to the receiving surface is set to at least 5° and less than 30°, so that a semiconductor wafer received by the susceptor can be located on the receiving surface through the tapered surface while the semiconductor wafer can be protected against excess stress also when the surface of the wafer abruptly thermally expands due to flashlight irradiation and can be prevented from cracking in thermal processing. Thus provided are a thermal processing susceptor and a thermal processing apparatus capable of preventing a substrate from cracking in thermal processing.

A radiant shield and a furnace employing a radiant shield for controlled heating and treatment of material using infrared radiation. The furnace is capable of improved temperature control where material treated by the furnace may interfere with the quality of a measured temperature signal and temperature control based on that signal.

A method and apparatus for thermally processing a substrate is described. The apparatus includes a substrate support configured to move linearly and/or rotationally by a magnetic drive. The substrate support is also configured to receive a radiant heat source to provide heating region in a portion of the chamber. An active cooling region comprising a cooling plate is disposed opposite the heating region. The substrate may move between the two regions to facilitate rapidly controlled heating and cooling of the substrate.

An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

A beverage container is disclosed for keeping liquid evenly heated. The beverage container includes a cup, a heating element, and a removable battery power source. The cup has an inner sidewall surface, an outer sidewall surface, an inner bottom surface, and an outer bottom surface. The inner sidewall surface and inner bottom surface are shaped to hold liquid. The heating element is completely enclosed between the inner sidewall surface and the outer sidewall surface. The heating element heats the inner sidewall surface which then heats the liquid. An insulating layer is included between the heating element and the outer sidewall surface to keep the outer sidewall surface cool while the inner sidewall surface is heated. The battery power source is capable of being temporarily secured to the outer bottom surface of the cup and is utilized to keep the heating element energized to a predetermined level while the battery power source is secured to the cup. When the battery power source is removed, the cup is capable of being submerged in water without damaging the cup. When the battery power source is attached, the beverage container is portable.

An actively heated mug, travel mug, baby bottle, water bottle or liquid container is provided. The mug, travel mug, baby bottle, water bottle or liquid container can include a body that receives a liquid therein and a heating or cooling system at least partially disposed in the body. The heating or cooling system can include one or more heating or cooling elements that heat a surface of the receiving portion of the body and one or more energy storage devices. The mug, travel mug, baby bottle, water bottle or liquid container can include a wireless power receiver that wirelessly receives power from a power source and control circuitry configured to charge one or more power storage elements and to control the delivery of electricity from the one or more power storage elements to the one or more heating or cooling elements. The mug, travel mug, baby bottle, water bottle or liquid container also can have one or more sensors that sense a parameter of the liquid or sense a parameter of the heating or cooling system and communicates the sensed information to the control circuitry. The control circuitry can turn on, turn off, and/or operate the heating or cooling element to actively heat or cool at least a portion of the body to maintain the liquid in a heated or cooled state generally at a user selected temperature setting based at least in part on the sensed parameter information. The mug, travel mug, baby bottle, water bottle or liquid container can also be paired with a remote device or mobile electronic device to send or receive communications or commands.

A speed cooking ovens is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air flow control means, an air delivery means, and a vent assembly. The speed cooking oven may additionally utilize air flow control mechanisms and be practiced as a single rack speed cooking oven or a multi rack speed cooking oven. Hot gas is circulated to and from the oven cavity via air delivery means, such that turbulently mixed glancing, conflicting and colliding air flows mix at and about the surfaces of the food product. The turbulently mixed air flows are spatially averaged over the surface area of the food product producing high heat transfer and moisture removal rates, thereby optimizing speed cooking of the food product.

An on-demand robotic food assembly line can include one or more conveyors and one or more robots, operable to assemble food items in response to received orders for food items, and one or more ovens operable to, for example, partially cook assembled food items. The on-demand robotic food assembly line can optionally package the assembled and partially cooked food items in packaging, and optionally load the packaged partially cooked food items into portable cooking units (e.g., ovens) that are optionally loaded into racks that are, in turn, optionally loaded into delivery vehicles, where the food items are individually cooked under controlled conditions while en route to consumer destinations, such the cooking of each food item is completed just prior to arrival at the consumer destination location. A dynamic fulfillment queue for control of assembly is maintained based at least in part on estimated transit time for orders.

A heater that may include an outer housing and an inner tube is provided. The inner tube is in a coaxial relation to and within the outer housing. An inward facing surface of the inner tube defines a volume sufficient to receive a reaction capsule, and the outward facing surface is radially spaced from an inward facing surface of the outer housing sufficient to define a gap. A filler material is disposed within the gap. The filler material responds to pressure such that the filler volume is reduced by less than 5 volume percent at greater than 500 MPa pressure and at greater than 500° C. temperature. One or more heating elements are disposed in the gap. The heating elements are in thermal communication with the inner tube.

A lightwave oven for cooking with light having wavelengths in the visible, near visible, and infra-red spectral ranges uses one or more quartz halogen tungsten lamps or quartz arc bulbs positioned above and below the food item and delivers light energy in select ranges of the electromagnetic spectrum during select portions of the cooking cycle.