Tortilla toaster

Abstract

A heating compartment for a device for heating food with a rotatable oven assembly including two heating modules. The two heating modules are disposed in a fixed and spaced relation on the oven assembly. The two heating modules extend in parallel to one another and define an area therebetween. Each of the heating modules includes an aluminum foil heater and a diffuser with an outer surface. The diffuser is disposed adjacent the aluminum foil heater such that the outer surface is opposite the aluminum foil heater and heated thereby during operation, arranged such that two diffusers from adjacent heating modules face the area defined between the two adjacent heating modules. The area defines a loading zone that is open and extends peripherally around a portion of the area that exposes the diameter of the area. The outer surfaces are adapted to contact the food directly during a cooking process.

Description

774394TORTILLA TOASTERCROSS-REFERENCE TO RELATED APPLICATION

[0001] This application claims the benefit of priority under 35 U.S.C. § 119(e) to U.S. Provisional Patent Application No. 63 / 686,987, filed August 26, 2024, the entire disclosure of which is hereby incorporated by reference in its entirety.FIELD

[0002] The present disclosure generally relates to systems and methods for cooking food and, more particularly, to toaster devices and methods for toasting flat foods.BACKGROUND

[0003] The tortilla is a basic food in Hispanic homes in the United States and around the world. Typically made of com or flour, the tortilla is served warm at every meal. Typically, a tortilla is flat, round and six-inches in diameter. Conventionally, a tortilla is heated in a skillet on each side. When heating in a skillet, the surface of the tortilla in contact with the skillet is toasted, and it acquires a bit of a skin. The tortilla is typically then flipped, the other side of the flat tortilla is heated, and it too acquires a bit of a skin. Typically, a family eats six to twelve tortillas at a meal.

[0004] Warming enough tortillas for a meal presents a problem. The skillet warming method requires a minimum of one minute per side. Only four tortillas can be warmed in a typical skillet. Some have tried to use the microwave oven to warm the tortilla, but microwave cooking does not result in the desired consistency, as the tortillas become too moist. Moreover, in the microwave a tortilla is warmed from the inside out. In the skillet, a tortilla is toasted from the outside, with heat permeating the interior.SUMMARY

[0005] The present disclosure provides an improved tortilla toaster able to be stationed on a tabletop and able to heat six standard six-inch tortillas in about 90-seconds and, with a barrel or drum pivot of the heating area, deliver the warm, toasted tortillas onto a plate or tray without risking a bum to the hands of the user. The improved tortilla toaster also reduces risks of shock or electrocution because, unlike a bread toaster with exposed electric wires774394 where a person wielding a utensil might stick said utensil in a toaster, the improved tortilla toaster has no exposed electric wires. As discussed below, heat is provided by Nichrome wires wrapped around a mica board and that mica board is sandwiched between two other mica boards devoid of electric wires.

[0006] As shown in the accompanying drawings, the improved tortilla toaster is able to accept up to six six-inch com or flour tortillas. The improved tortilla toaster has a base with a left end cap and a right end cap. There is drum-shaped or half-barrel-shaped outer oven wall with a left pivot pin and a right pivot pin. The left pivot pin rests in a socket in the interior of the leg of the left end cap. The right pivot pin rests in a socket in the interior of the leg of the right end cap. Inside the outer oven is a drum-shaped or half-barrel-shaped inner oven wall. Mounted in the inner oven wall are seven heating modules. On both the extreme left and right sides is athermal brake to prevent heat melting either end cap. In the preferred embodiment, the end caps could be made of metal or plastic. For reasons of cost, the end caps would likely be formed of molded plastic. Each heating module is comprised of a mica heating plate wrapped with Nichrome wire, with a mica thermal diffuser on either side of said heating plate, and with an aluminum non-stick plate on either side of said mica thermal diffuser.Additionally, an assembly retainer that holds the above identified pieces together. All internal parts of the improved tortilla toaster are food grade products. For example, the aluminum plates are a food grade non-stick anodized aluminum alloy. AC power is from the wall (or any AC source of similar character to typical home AC power) and the cord enters the device in the base of the device. The cord connects in the right end cap to the DPST (“double pole single throw”) Contact installed on the right-side outer enclosure plate. When the tortilla toaster is set so that the front and back sills are approximately parallel to the ground, then the DPST Contact on the right-side outer enclosure plate makes contact with the DPST Contact mounted on thermal brake. AC Power is then distributed from the DPST Contact on the thermal brake to wires that cany7power to the control board and the heating modules.

[0007] A user may adjust a knob connected to a variable resister or potentiometer on the control board through the outer oven enclosure to adjust the time of the heating and toasting of the tortilla toaster cycle. The forward and rearward edge of the half-barrel or drum is fitted with a combination manual rotation lever and switch.

[0008] The improved tortilla toaster would typically be set on a counter or table or shelf or dashboard or seat approximately parallel to the ground. When the improved tortilla toaster is in use, then the forward and rearward combination manual rotation lever and switch are approximately parallel to the tabletop. When the improved tortilla toaster is not in service,774394 then the forward combination manual rotation lever and switch is lower than the rearward combination manual rotation lever and switch. In the preferred embodiment, the oven assembly is weighted so that the forward combination manual rotation lever rests about 30° forward. The forward combination manual rotation lever and switch and oven assembly can further barrel-pivot or drum-pivot forw ard to release the hot tortillas.

[0009] The steps for using the improved tortilla toaster are as follows:

[0010] 1. At its resting position, the forward combination manual rotation lever and switch will rest about 30° lower than the rearward combination manual rotation lever and switch;

[0011] 2. The user will load the desired number of slots in the improved tortilla toaster with one or more tortillas (a user could elect to load tortillas after the unit has reached operating temperature without compromising effectiveness of the toasting operation);

[0012] 3. The user will barrel-roll the forward combination manual rotation lever and switch and rearward combination manual rotation lever and switch until they are approximately parallel to one another, thereby turning on the improved tortilla toaster;

[0013] 4. The improved tortilla toaster will heat the tortillas in the heater for the time set on the adjustment knob;

[0014] 5. At the end of the cycle, the oven enclosure assembly will rotate forward to the rest position;

[0015] 6. The user may further rotate the oven enclosure assembly until the hot tortillas slide from the improved tortilla toaster;

[0016] 7. When the user releases the forward and rearward combination manual rotation lever and switch, then the barrel will pivot back to the near parallel position where the oven enclosure assembly rests;

[0017] 8. Repeat with one or more additional tortillas.DESCRIPTION OF THE PREFERRED EMBODIMENT

[0018] The preferred embodiment of the improved tortilla toaster is shown in the accompanying figures. Essentially, the improved tortilla toaster provides for heating up to six tortillas at one time. Rather than heat the tortilla on one side at a time as a user would in a skillet, the improved tortilla toaster provides for toasting and heating of two sides at one time. Unlike a bread toaster that uses an exposed wire heater to toast, the improved tortilla toaster uses mica thermal diffusers to even out heat and spread the heat to optimize toasting and774394 heating a tortilla. Moreover, the improved tortilla toaster is engineered to operate off of a standard 15 Amperes line available in most homes in the United States.METHOD OF OPERATION

[0019] The improved tortilla toaster operates off of both temperature and time to achieve optimal doneness. The heart of the control circuit is an 8-bit microcontroller PIC 18F13K22 (in FIG. 10 called ‘NUNI CONTROLLER’), with it and the physical component configured for allowing a user to do the following:

[0020] 1. Insert tortillas in the improved tortilla toaster

[0021] 2. Rock the housing backward to activate the heating cycle

[0022] 3. When toasting is complete, the heating process stops and the toaster housing is released forward slightly to its original position

[0023] 4. Rotate the toaster housing to present the tortillas for retrieval.

[0024] The controller is predicated on both the toasting temperature and time, as once the temperature is reached, the user can select time (what a user might term “done-ness”) by adjusting the adjustment knob. Neither time nor temperature alone are suitable to achieve consistent tortilla toasting. The block diagram is included as FIG. 10. FIG. 10 depicts how the moveable section is manually brought into contact with the stationary section by a user, showing contacts are closed. An electromagnet activates, and a controller first sets a threshold temperature against a factory-set value and then tests toasting time against user-set values by the knob. When both the threshold temperature equals the factory set value and the toaster time equals the user-set values are “True,” then the controller releases the electromagnet and disconnects the AC power.

[0025] When the user closes the switch contacts (by rotating the outer oven enclosure so that the non-stick plates are up), the heating modules are connected to the AC as well as the microcontroller which turns on the electromagnet. The electromagnet holds the outer oven enclosure in place in the parallel to the surface position described earlier. The microcontroller signals to the user that the tortilla toaster is heating by blinking an LED just adjacent the knob.

[0026] The user may exercise a personal preference loading the tortillas in the tortilla toaster before starting the heating cycle or after the tortilla toaster has come to a temperature without a loss in efficiency or effectiveness.774394

[0027] The control circuits temperature measurement element (a Negative Temperature Coefficient Thermistor) is mounted in the inner oven to measure the oven temperature. In the Thermistor, the resistance changes in response to the temperature in the toaster with its resistance dropping to a well-characterized resistance vs. temperature curve as the temperature rises.

[0028] The microcontroller selected for the tortilla toaster includes A to D (Analog to Digital) converter that is built into the microcontroller. The A to D converter allows the microcontroller to convert a small voltage (analog) produced by the Thermistor into a binary number (digital). The voltage the Thermistor produces is proportional to the temperature inside the tortilla toaster. Hence, the number that the A to D converter obtains by measuring the voltage produced by the Thermistor is a numeric representation of the tortilla toaster's internal temperature. This number is used by the microcontroller's logic to determine the readiness of the tortilla toaster to start the toasting cycle. The microcontroller samples the tortilla toaster's internal temperature nearly continuously. During this heating phase, the tortilla toaster indicates that it is coming to toasting temperature but not yet there by blinking an LED adjacent to the adjustment knob. However, if the Inner Oven Enclosure is already at toasting temperature, the microcontroller will skip the coming to toasting temperature phase. Since the microcontroller continuously monitors the internal temperature of the Inner Oven Enclosure, the microcontroller will know if it can transition into the toasting cycle without a heating delay.

[0029] Once the microcontroller determines that the critical toasting temperature is reached (through experimentation, a starting or 'Tacton -set" value of about 50° C (about 122° F.) was determined to be optimal). The logic tells the program that the Inner Oven Enclosure is officially “HOT.” At this point, the toasting timing or duration, set by the knob mounted on the front of the Outer Oven Enclosure, begins. This is also signaled by the LED illuminating continuously instead of blinking.

[0030] The toasting duration is selected via the rotary code switch which has 16 separate positions. A switch with fewer positions could be used. The position of the switch is communicated to the microcontroller via 4 lines. The toasting duration (timing) is adjustable from a range that goes from 15-seconds to 90-seconds, per the below table.774394Table 1

[0031] Once the timer is decremented to zero, the logic turns off the electromagnet that holds the DPST Switch Contacts closed, and the heating modules are therefore extinguished. As a result of the loss of holding force, the Inner Oven Enclosure and Outer Oven Enclosure should rotate to their resting positions (about 30° forward) simply due to where the concentration of mass is located on the Inner Oven Enclosure and Outer Oven Enclosure. The “Time and Temperature’’ based approach will produce consistent batch-to-batch tortilla toasting outcomes.

[0032] In an embodiment, the disclosure includes a beeper alarm for the end of the toasting cycle, but the alarm can be left out without undermining operation of the microcontroller.

[0033] Aside from the microcontroller, the components include a thermistor for measuring temperature in the Inner Oven Enclosure, a rotary code switch for selecting toasting duration, a transistor-like semi-conductor for energizing the electromagnet, an LED to indicate state of the device, and, optimally, a beeper, and an AC power supply.

[0034] This control board connects to the AC line via the DPST Switch contacts that are part of the rotating mechanism, so the controller board itself does not carry the heavy load of774394 the heaters. The heaters are connected in parallel to the DPST Switch contacts. There is one DPST Contact Assembly that sits in the Right-Hand end cap, which connects to the line-cord. There is a second, opposing DPST Contact Assembly that is carried on the rotating oven assembly that connects to the heaters and to the control board. When the DPST contacts are open (not in contact) then the tortilla toaster is not toasting. When the DPST contacts are closed, then the tortilla toaster is toasting. The only connection that the controller board makes (aside from connecting to the AC line) is to the electromagnet which holds the DPST Switch contacts closed during the toasting cycle. So the DPST Switch Contacts cany7the complete load of the heaters and completely disconnects the toaster from the AC power when toasting is complete without even the controller connected to the AC line. In this way, the tortilla toaster draws no electricity when it is not on.

[0035] The following sections more precisely disclose assembly and operation of the improved tortilla toasterBRIEF DESCRIPTION OF THE DRAWINGS

[0036] FIG. 1 a perspective view of an embodiment of the improved tortilla toaster.

[0037] FIG. 2 is a front elevation of an embodiment of the improved tortilla toaster.

[0038] FIG. 3 is top plan view of an embodiment of the improved tortilla toaster.

[0039] FIG. 4 is a perspective of an embodiment of the heating module assembled for the improved tortilla toaster.

[0040] FIGs. 5-7 are exploded isometric views of embodiments of the heating module for the improved tortilla toaster.

[0041] FIG. 8 is a right side view of an embodiment of the improved tortilla toaster.

[0042] FIG. 9A is a cut away view taken along the 7 a-7 a line of FIG. 3 of the improved tortilla toaster.

[0043] FIG. 9B is a cut away view taken along the 7 b-7 b line of FIG. 3 of the improved tortilla toaster.

[0044] FIG. 10 is a block diagram depiction of a controller of an embodiment of the improved tortilla toaster.

[0045] FIG. 11 A is an embodiment of the toaster control electronics of the improved tortilla toaster.

[0046] FIG. 1 IB is the peripheral hardware drive circuitry of an embodiment of the improved tortilla toaster.774394

[0047] FIGs. 12A-12C show embodiments for the shape of the outer oven of the improved tortilla toaster. S

[0048] FIGs. 13A-13D show steps for heating and toasting a tortilla with an embodiment of the improved tortilla toaster.

[0049] FIG. 14A shows the prior art heating of a tortilla in a typical bread toaster where there is a wire basket designed to hold a piece of bread with exposed heating elements on either side of the basket.

[0050] FIG. 14B shows an embodiment of the improved tortilla toaster.

[0051] FIG. 15 is a schematic that shows the various sizes and spacing of the components and sub-components that comprise the heating modules in an embodiment of the improved tortilla toaster.

[0052] FIG. 16 is the +5V Power Supply for an embodiment of the improved tortilla toaster.

[0053] FIG. 17 is a perspective rendering of an embodiment of the improved tortilla toaster.

[0054] FIG. 18 is a rendering of DPST Contacts in closed and open positions in an embodiment of the improved tortilla toaster.

[0055] FIG. 19 is an exploded view of an embodiment of the improved tortilla toaster.

[0056] FIG. 20 is an exploded view of an embodiment of the improved tortilla toaster.

[0057] FIG. 21 is a side view of an embodiment of the toaster wherein the knob is set into an end cap unit.DETAILED DESCRIPTION

[0058] The improved tortilla toaster 100, as show n in FIG. 1, is comprised of a left end cap unit 120 and a right end cap unit 140 which are formed with a flat bottom edge for resting on a flat surface such as a tabletop. As shown in FIG. 20, the left end cap is comprised of three pieces: left outer end cap 123, left inner end cap 124 and a left outer oven enclosure plate 125. FIG. 20 is an exploded view of an embodiment of the improved tortilla toaster with comprised of the left outer end cap 123, the left inner end cap 124, left outer oven enclosure plate 125, the left thermal brake, the oven assembly 600 with its heating modules in place, right outer oven enclosure plate 127, the right thermal brake, the right inner end cap 135. and the right outer end cap 137. Left outer end cap 123 and left inner end cap 124 are joined with molded clips or other attachment means. The left outer oven enclosure plate 125 fits in a774394 recess in left inner end cap 124. The left outer enclosure plate 125 has a plurality of tabs 126. The left outer enclosure plate 125 has a hole in the approximate center of said plate.

[0059] As shown in FIGs. 2, 9A, and 19, the oven is comprised of left and right thermal brakes 170 a, 170 b to which are secured with securing means a left pivot rod 350 and a right pivot rod 355 and an oven assembly 600. As shown in FIG. 9A , left inside end cap 120 has a left socket 530. The left pivot rod 350 is seated through said left outer enclosure plate 125 and into left socket 530. As shown in FIG. 20. the right outer enclosure plate 127 fits in a recess in right inner end cap 135. The right outer enclosure plate 127 has a plurality of tabs 128. The right outer enclosure plate 127 has a hole in the approximate center of said plate. As shown in FIG. 9A , right end cap unit 140 has a right socket 535. The right pivot rod 355 is seated through said hole in said right outer enclosure plate 127 and into right socket 535. On both the left side and right side, the outer enclosure plates 125 and 127 have holes large enough to allow the left and right pivot rods 350, 355 to protrude through the plates without binding on them.

[0060] FIG. 19 is an exploded view of the outer oven, inner oven, heating modules 240 and 245, thermal brakes 170a and 170b, forward combination manual rotation lever and switch 110, rearward combination manual rotation lever and switch 220, and finger guards 130 of an embodiment of the improved tortilla toaster. As shown in FIG. 19, the oven 600 is comprised of two barrel-like or drum-like structures, an outer oven enclosure 160 and an inner oven enclosure 360. The inner oven enclosure 360 nests within the outer oven enclosure 160. The outer oven enclosure 160 on the left side is secured to bracket 550 with rivets or other securing means. The left side of outer oven enclosure 160 with bracket 550 is secured to left outer oven enclosure plate 125 using a plurality of tabs 126. The outer oven enclosure 160 on the right side is secured to bracket 555 with rivets or other securing means. The right side of the outer oven enclosure 160 with bracket 555 is secured to the right outer oven enclosure plate 127 using a plurality of tabs 128.

[0061] At the heart of the improved tortilla toaster are heating modules as shown assembled in FIG. 4 and in exploded view in FIG. 5. FIG. 15 provides information on dimensions within the heating module. FIG. 9A shows the seven heating modules in the preferred embodiment. As you will read below, there are one-sided and two-sided heating modules. Of the seven heating modules in an embodiment shown in FIG. 9A, the first and seventh heating modules are one-sided heating modules since outer heating modules only have potential contact with a tortilla on one side. Heating modules in the middle five positions have potential contact with a tortilla on both sides of the modules.774394

[0062] A two-sided heating module 245, as shown in FIG. 5, is comprised of a left side non-stick plate 180, a first mica thermal diffuser 310, a mica board 330 wrapped with Nichrome ribbons 320, a second mica thermal diffuser 310, and a right-side non-stick plate 180, with the entire heating module 245 held together with assembly retainer 250. A onesided heating module 240 is the same as a two-sided heating module 245 except that the Nichrome ribbons are only present on one side of the mica board 330. The paddle-shaped mica board 330 is notched with a plurality of notches 342. As shown in FIG. 4 and FIG. 5. mica board 330 has connection tab 300. Connection tab 300 has wire lay notches 270. Nichrome lead wire 290 feeds the Nichrome ribbons 320 that are wound around mica board 330 ending in wire lay notch 270 and wire loop Nichrome terminal 280. On either side of mica board 330 is mica thermal diffuser 310. The heating module of non-stick plate 180. mica thermal diffuser 310, mica board 330, mica thermal diffuser 310, non-stick plate 180 are held together with assembly retainer 250. As shown in FIGS. 9 A and 19, the improved tortilla toaster makes use of five two-sided heating modules 245 and tw o one-sided heating modules 240.

[0063] In an embodiment, as shown in FIGs. 6 and 7, the heating module 245 comprises a first aluminum diffuser 1310, an aluminum foil heater 1330, and a second aluminum diffuser 1311. The first aluminum diffuser 1310 and the second aluminum diffuser 1311 can be hard- anodized aluminum, together surrounding and enclosing the foil heater 1330. The first aluminum diffuser 1310 and the second aluminum diffuser 1311 can be j oined by suitable means such as a riveted design in FIG. 6, with reciprocating rivet holes 1312, or a spot- welded design in FIG. 7. In an embodiment, the first aluminum diffuser 1310 has a concave shape 1313 that allows the aluminum foil heater 1330 to be fitted therein. The concave shape 1313 also fits the second aluminum diffuser 1311 to urge a stable mating between the first aluminum diffuser 1310 and the second aluminum diffuser 1311 around the foil heating element. The first aluminum diffuser can also include a cutout 1314 to permit connecting ends of the aluminum foil heater 1330 to pass therethrough.

[0064] In an embodiment, as shown in FIGs. 6 and 7, the aluminum diffusers 1310, 1311 are configured to provide both heat diffusion, each analogous to thermal diffuser 310, across the body of each of the aluminum diffusers 1310, 1311 as well as anon-stick outer surface on the aluminum diffusers, each analogous to non-stick plate 180. The aluminum foil heater 1330 comprises a heating element such as a flexible fiberglass heating element arranged between two sheets of foil 1331. Aluminum foil heaters can use foil laminated heating elements 1332, eliminating bracket mounting, with the elements arranged as strip or blanket774394 heaters. Such heating elements can be 3 / 8 inches thick, for example. The aluminum foil heater 1330 provides increased heating element density as well as additional diffusion via the foil 1331, improving evenness of heat distribution to prevent uneven cooking. The two sheets of foil 1331 can be coated with a liner-backed silicone or acrylic adhesive, which is very aggressive, providing strong bonds both initially and ultimately. The diffusers can be used to warm or toast items like tortillas, pita, naan, frosted tarts / pastries. frozen pancakes, frozen waffles, and bread.

[0065] FIG. 8 is a right-side view of an embodiment of the improved tortilla toaster. An embodiment, as shown in FIG. 8, includes a forward combination manual rotation lever and switch 110 and a rearward combination manual rotation lever and switch 220.

[0066] The inner oven enclosure 360, as shown in FIG. 19, is fabricated with seven regularly spaced bottom slots 565 and seven regularly spaced forward and rearward side slots 575. The left side thermal brake 170a is secured with rivets or other securing means and bracket 550 to the left edge of the inner oven enclosure 360. As shown in FIGs. 9A and 19, a one-sided heating module 240 (active side facing to right side) is installed in the extreme left slot 565 such that connection tab 300 protrudes through the bottom of inner oven enclosure 360. Five two-sided heating modules 245 are installed in the center five bottom slots such that connection tab 300 protrudes through the bottom of inner oven enclosure 360. As show n in FIGs. 9A and 19, a one-sided heating module 240 (active side facing to left side) is installed in the extreme right slot 565 such that connection tab 300 protrudes through the bottom of inner oven enclosure 360. The right side thermal brake 170b is secured to with rivets or other securing means and bracket 555 to the right edge of the inner oven enclosure 360. As shown in FIGs. 9A, 18 and 19, an AC power cord comes from an electric source into the right end cap 137 and connects to the DPST Contact 650b mounted Right Plate 127. The DPST Contact 650a is mounted on the right thermal brake 170b. Wire leads run from the DPST Contact 650a to the one sided heating module 240 adjacent the right thermal brake 170b and connects at the wire lay notch 270. Another set of wire leads run from the wire lay- notch 270 to the control board 380. The heating modules are powered with wires that run pier to pier from one heating module to the next connected at the wire lay notches 270 on each heating module 240, 245. Another set of wire leads run from the control board 380 to electromagnet 660 mounted on the thermal brake 170b.

[0067] As shown in FIG. 19, the inner oven assembly 585 is secured in the outer oven enclosure 160 using the left bracket 550 and right bracket 555. The retention tab 230 as shown in FIG. 4 on each assembly retainer 250 on each heating module 240, 245 is locked774394 into place by the forward combination manual rotation lever and switch 110. Forward combination manual rotation lever and switch 110 is secured to the brackets 550. 555 and front edge of outer oven enclosure 160 with securing means. Rearward combination manual rotation lever and switch 220 is also secured to the brackets 550, 555 and the rear edge of the outer oven enclosure 160. Six finger guards 130 are secured in the forward combination manual rotation lever and switch 110 and rearward combination manual rotation lever and switch 220.

[0068] As shown in FIGs. 9, 17, 19, and 20, the outer oven assembly 595 is mounted in the left end cap unit 120 and right end cap unit 140 by the left pivot rod 350 on the left thermal brake 170a nesting through the left outer oven enclosure plate 125 into the left socket 530 and the right pivot rod 355 on the right thermal brake 170b nesting through the right outer oven enclosure plate 127 into the right socket 535. Left and right torsion springs 540, 545 are installed on left and right pivot rods 530, 535 to control the rolling of the oven assembly 600.

[0069] The improved tortilla toaster, as shown in FIG. 15, is specifically configured in an aspect. The thickness, Th, of the two mica thermal diffusers 310 along with the mica heating plate 330 is about 0.0785 inches. By experimentation, the optimal distance from the outside of each mica thermal diffuser 310 to the non-stick plate 180, O> was determined to be about 0.100 inch. By experimentation, the optimal loading zone 190 between the non-stick plates 180, ' siot, was determined to be about 0.435 inch. The distance from heating center of one mica heating plate 330 to the adjacent center of mica heating plate (know n as the “Pitch’’), PAA, is derived to be about 0.800 inch. The diameter of the hot zone. Dzrz, was established by experimentation to be about 5.5 inches. The diameter of the mica heater assembly, DHTR, w as established by experimentation to be about 6.0 inches. The (here called by the alternate name “wire cloth”) was determined by experiment to be about 6.5 inches. In other aspects, these dimensions relate to the food item being cooked.

[0070] FIGs. 12A-12C show' embodiments for the shape of the outer oven of the improved tortilla toaster. FIG. 12A is a round oven with a tortilla sticking out of it. FIG. 12B is the “D” shaped oven with a tortilla sticking out of it. FIG. 12C is a square oven with a tortilla sticking out of it.

[0071] The controls in the improved tortilla toaster are show n in FIGs. 1, 2, 3, 7B, 10, 11 A, 11B, 16, 19, and 20. FIGs. 1. 2, 3, 9B, 10, 16, 17, 19, and 20 show' the adjustment knob 150 mounted on the front of the outer oven enclosure 160. The knob 150 connects through the outer oven enclosure and attaches to the control board 380. The control board 380 is774394 mounted on the inside of the outer oven enclosure 160 although the knob 150 includes an LED indicator light above it. On the wire diagram FIG. 1 IB, the adjustment knob 150 connects to the Duration Rotary Switch on the control board 380. The Duration Rotary Switch has either 10 or 16 positions. The control board 380 is connected to a thermistor 625 that protrudes into or has access through an aperture to the inner oven 360 to measure the temperature in the inner oven 360. See also FIG. 21, wherein the adjustment knob 150 is mounted on an end cap unit 120 or 140 in an embodiment, rather than on the outer oven enclosure 160.

[0072] The improved tortilla toaster is turned on by rotating the forward combination manual rotation lever and switch 110 or the rearward combination manual rotation lever and switch 220 so that they are about parallel to the tabletop on which the improved tortilla toaster is resting. That rotation brings into contact DPST contacts 650a and 650b (connecting the improved tortilla toaster to AC line power, an embodiment of which is shown in FIG. 10) and moves the bent tab 400 to a position in contact with electromagnet 660. Connected to AC line power, the microcontroller marked PIC18F13K22 on wire diagram FIG. 11A . starts the heating process of the heating modules 240. 245. When energized, the electromagnet 660 and bent tab 400 keep the improved tortilla toaster in the operating position, with the front combination manual rotation lever and switch 110 and rear combination manual rotation lever and switch 220 approximately parallel to the ground or surface on which the improved tortilla toaster rests. FIG. 11 A is the toaster control electronics for the improved tortilla toaster. FIG. I IB is the circuitry diagram for the improved tortilla toaster. The power lead 370 connects to the control board 380.

[0073] FIGs. 13A-13D show s the steps of using the improved tortilla toaster. FIG. 13A shows a tortilla being placed in the top of the improved tortilla toaster at its rest position where the rear combination manual rotation lever and switch is higher than the forward combination manual rotation lever and switch.

[0074] FIG. 13 A shows the improved tortilla toaster in its resting position where the forward combination manual rotation lever and switch 110 is rotated a bit and down such that the rearward combination manual rotation lever and switch 220 is a bit up. At this point, the user would load tortillas in the improved tortilla toaster. FIG. 13B shows the improved tortilla toaster with the oven turned into its operating mode by placing the forw ard and rearward combination manual rotation lever and switch of the heater as approximately parallel to the tabletop (allowing the unit to heat up to toasting temperature) where the bent tab contacts the electromagnet.774394

[0075] FIG. 13B shows that by rotating the forward combination manual rotation lever and switch 110 or the rearward combination manual rotation lever or switch 220 so that they are parallel to the table top, the improved tortilla toaster engages and heats.

[0076] FIG. 13C shows how the improved tortilla toaster returns to its rest position with the rearward combination manual rotation lever and switch being positioned higher than the forward combination manual rotation lever and switch when the timer runs its cycle when the electromagnet releases.

[0077] FIG. 13C shows how at the end of the time cycle (when the electromagnet 660 releases the bent tab 400 and the oven assembly pivots forward and right and left pivot rods 350, 355 cause the oven assembly 600 to rotate to its rest position) releases the forward combination manual rotation lever and switch 110 and rearward combination manual rotation lever and switch 220 so they return to a rest position.

[0078] FIG. 13D shows the oven assembly barrel or drum rotated forward so that the tortillas slide out of the improved tortilla toaster. In FIG. 13D, the user may rotate the oven assembly by pressing down the forward combination manual rotation lever and switch 110 or by pulling over the rearward combination manual rotation lever and switch 220 for the heated tortillas to slide from the improved tortilla toaster. After removing the tortillas and with or without assistance from the user the oven assembly 600 would rotate back to its rest position (as shown in FIG. 13A) as it is weighted to have a resting position of approximately 30° forward.

[0079] FIG. 14A shows the prior art heating of a tortilla in a typical bread toaster where there is a wire basket designed to hold a piece of bread with exposed heating elements on either side of the basket.

[0080] FIG. 14B shows the improved tortilla toaster with heating modules with non-stick plates specifically configured to hold a tortilla a specific distance from said heating modules, the non-stick plates formed from a highly conductive anodized aluminum alloy as well as a mica heating plate with mica thermal diffusers on either said of said mica heating plate. All of these control and spread the heat so as to evenly heat and to toast a tortilla.

[0081] The non-stick plates 180 provide walls of even heat distribution as well as protection from entry of debris into internal heating components such as the clean mica plate, in a manner impossible via the traditional thin wire cage design. The non-stick plates 180 are mated together along their perimeters, creating an omnidirectional seal against debris and contaminants and air. The mate additionally resists heat transfer in the direction of the mate from within in the enclosure formed therein, encouraging heat to flow in directions normal to774394 the non-stick plates — rather than directions planar to the non-stick plates (i.e., towards the mate). In an aspect, this mating along the perimeters of the non-stick plates are in the form of reciprocating corrugations that, when pressed together by the assembly retainer 250 or other fastening means, create a sealed or an airtight enclosure as well as an elongated (and corrugated) heat transfer path of correspondingly larger resistance to heat transfer, relative to paths in the normal directions, which are formed only of the non-stick plate thicknesses and correspondingly lower resistances to heat transfer. The non-stick plates 180 of anodized aluminum alloy may be, for example, the 6000 series.

[0082] In an aspect, the configuration of the non-stick plates 180 provides conductive contact with a heated element, changing the active cooking mechanism from convection to conduction, such as in a skillet. This is opposed to traditional toasters implementing wire cages. Where the non-stick plates 180 are analogous to a skillet, the wire cages are analogous to a grill. Beyond this difference, it is noteworthy that the traditional wire cage implementation fails to even provide traditional advantages of its analogous grill, such as the hallmark conductive ‘grill marks’ or smoke.

[0083] The non-stick nature and flat, smooth surface of hard anodized aluminum nonstick plates 180 creates a cooking device that is less likely to induce sticking, rubbing, cracking and breaking or the associated debris thereof, avoiding mess and improving upon the safety and durability of the toaster. The avoidance of debris is of particularly usefulness where the toaster and its openings rotate in the manner described above. The lack of debris keeps the internals of the toaster from accumulating combustible materials, generating unexpected pathways for electricity, or adding grit and grime contributing to wear and tear. This contrasts with conventional toasters impressing small steel wires at locally high pressures upon hardening foodstuff surfaces and then pulling them away, both loading and unloading the surface under uneven pressure as well as pulling away foodstuff material that is still clinging to the steel after sticking and burning thereupon. The solid flat surfaces of the non-stick plates are also more durable and resistant to deformation than thin wires over a long lifecycle of cyclical mechanical and thermal loading. This contributes to, not only the durability and safety of the toaster, but also the quality of the toasting operation, as the tortilla remains held in the same position by non-stick plates after a long lifespan, whereas thin wires are prone to deformation and memory in time. The non-stick plates also provide an ability to directly monitor temperature in the area disposed to the tortilla to be toasted, as the solid plates can be measured.774394

[0084] Given the shift in the legislative away from perfluorooctane sulfate (PFOS) and per- and polyfluoroalkyl substances (PF AS) containing materials, sealed hard anodizing provides a suitable alternative. Selection of a substrate material for the Nuni Toaster Skillet Plates will play an important role in ease and cost of future production. The use of the 6000 series is recommended.

[0085] Much of the food and processing and packaging industry has long relied on polytetrafluoroethylene (PTFE) coatings for their non-stick properties and chemical inertness. PTFE, commonly known by the brand name Teflon, has been a staple in food-grade applications due to its ability to withstand high temperatures, resist corrosion, and provide a smooth, easy-to-clean surface. These properties have made PTFE coatings invaluable in various food industry applications, from cookware and bakeware to food processing equipment and packaging materials. However, recent legislative actions in the United Kingdom and the United States of America have cast a shadow over the future of PTFE and related compounds in food-grade applications. These actions stem from growing concerns about the environmental and health impacts of PF AS, a group of synthetic chemicals that includes PFOS and perfluorooctanoic acid (PFOA), which have historically been used in the production of PTFE. PF AS compounds are characterized by their strong carbon-fluorine bonds, which make them highly stable and resistant to degradation. This stability contributes to their effectiveness in various applications but also leads to their persistence in the environment and potential for bioaccumulation in living organisms. Key properties of PFAS include: water and oil repellence, temperature resistance, chemical inertness, surfactant properties. These properties have made PFAS valuable in numerous applications, including non-stick cookware, food packaging, firefighting foams, and textiles. However, the same properties that make them useful also contribute to their environmental persistence and potential health risks.

[0086] The UK and USA have broadly implemented bans on PFOS and are phasing out other PFAS materials, including those used in PTFE production. This shift in regulation has sent ripples through the food industry, necessitating a rapid transition to alternative coating materials that can match the performance of PTFE while meeting stringent safety- and environmental standards. A desirable alternative to PTFE coatings exists in hard anodized aluminum (6000 series) sealed with food-safe dyes. As the industry- grapples with regulatory- changes, understanding the alternatives and their implications is crucial for maintaining food safety- standards, ensuring regulatory- compliance, and preserving the functionality of foodsafe equipment. The following are a summary of key legislative actions: the Stockholm774394Convention on Persistent Organic Pollutants (2009) (added PFOS to Annex B, restricting its production and use globally), EU Directive 2006 / 122 / EC (restricting the marketing and use of PFOS), EU regulation 2019 / 1021 (incorporating restrictions on PFOS and PFOA), EU European Food Safety Authority (EFSA)’s new safety threshold for PFAS in food (2020), UK legislation banning the use of PFOS in line with EU regulations (2008), UK Environment Act (2021) (gave powers to regulate PFAS as a group), UK REACH (Registration, Evaluation, Authorization & restriction of Chemicals) (considering further restrictions on PFAS), US 3M voluntarily phasing out PFOS production (200-2002), EPA launch of PFOA Stewardship Program (led to major manufacturers phasing out PFOA by 2015) (2006), EPA establishment of health advisory levels for PFOA and PFOS in drinking water (2016), National Defense Authorization Act (banning use of PFAS in military food packaging) (2020), proposal of PFAS Action Act (passed in the House, proposing comprehensive regulation of PFAS) (2021). These legislative actions reflect growing scientific evidence linking PFAS exposure to various health concerns, including liver damage, thyroid disease, decreased fertility, high cholesterol, obesity, hormone suppression, and cancer.

[0087] PTFE, discovered accidentally by Roy Plunkett at DuPont in 1938, found its way into food-grade applications due to its unique properties: non-stick surface: PTFE's low coefficient of friction made it ideal for cookware and food processing equipment; chemical inertness: its resistance to chemical reactions made it safe for food contact; heat resistance: PTFE can withstand high temperatures, crucial in cooking and food processing; easy cleaning: the non-stick properties facilitate easier cleaning and maintenance. PTFE coatings have been widely used in cookware and bakeware, food processing equipment (conveyor belts, mixers, etc.), food packaging materials, and gaskets and seals in food processing machinery. The food industry's reliance on PTFE has been significant, with its use becoming ubiquitous in both commercial and residential kitchens. However, the production of PTFE historically involved the use of PFOA as a processing aid, which led to concerns about potential contamination and long-term health effects. As awareness of PFAS-related issues grew, manufacturers began to phase out PFOA in PTFE production. However, the broader concerns about PFAS as a class of chemicals have led to the current push for alternatives that are completely free from these persistent substances. This shift away from PTFE and other PF AS-containing materials represents a significant challenge for the food industry, necessitating the development and adoption of alternative materials that can provide similar performance without the associated environmental and health concerns.774394

[0088] As the food industry moves away from PTFE coatings due to PF AS concerns, several alternatives have emerged.

[0089] Among these, hard anodized aluminum (6000 series) sealed with food-safe dyes stands out as a promising option. Hard anodizing is an electrochemical process that enhances the natural oxide layer on aluminum surfaces, creating a harder, more durable, and corrosionresistant coating. The 6000 series aluminum alloys, particularly popular in food-grade applications, contain magnesium and silicon as the primary alloying elements. An exemplary anodizing process includes:

[0090] 1. Pretreatment: The aluminum surface is cleaned and degreased to remove contaminants.

[0091] 2. Anodizing bath: The aluminum is immersed in an electrolyte bath (typically sulfuric acid) and acts as the anode in an electrical circuit.

[0092] 3. Oxide layer formation: As current passes through the bath, oxygen ions are released, combining with the aluminum to form a porous oxide layer.

[0093] 4. Hardening: The process continues, thickening the oxide layer and increasing its hardness.

[0094] 5. Sealing: The porous oxide layer is sealed, often with a food-safe dye, to enhance its properties.

[0095] Properties of hard anodized aluminum include its hardness, wear resistance, corrosion resistance, non-stick properties, thermal conductivity, and chemical inertness. The anodic coating can be up to 10 times harder than the base aluminum, approaching the hardness of sapphire. The hard surface resists abrasion and scratching, extending the life of the coating. The sealed oxide layer provides excellent protection against corrosion. While unsealed hard anodizing is not as non-stick as PTFE, the smooth, sealed surface offers good, comparable release properties. Aluminum’s excellent heat conductivity is maintained, ensuring even heating. The sealed oxide layer is resistant to a wide range of chemicals and pH levels.

[0096] The food-safe properties of hard-anodized aluminum are a crucial aspect of its suitability as a PTFE alternative. The food-safe nature of hard anodized aluminum includes that it is non-toxic, non-reactive, PFAS-free, FDA compliant, and easy to clean. The anodic coating is composed of aluminum oxide, which is chemically inert and non-toxic. The sealed surface doesn't react with food, preventing flavor alteration or contamination. The anodizing process doesn't involve PFAS. addressing the primary concern with PTFE coatings. Hard anodized aluminum coatings can be produced to meet FDA standards for food contact774394 surfaces. The smooth, sealed surface facilitates easy cleaning, reducing the risk of bacterial growth. The hard coating resists chipping or flaking, preventing contamination of food with coating particles.

[0097] The sealing process is critical in enhancing the properties of the anodic coating. Food-safe dyes used in this process offer several benefits, including enhanced sealing, color coding, aesthetics, and FDA-approved options. Dyes help to close the pores in the oxide layer, improving its resistance to staining and corrosion. Different colors can be used to differentiate between tools or to indicate specific uses, improving food safety protocols. Colored surfaces can be more visually appealing in food preparation and serving contexts. Many dyes used in this process are FDA-approved for food contact, ensuring safety. Examples of food-safe dyes include certain organic and inorganic pigments that have been thoroughly tested for food contact applications.

[0098] While hard anodized aluminum offers many advantages, it's important to note some differences compared to PTFE 1, including non-stick properties, heat resistance, durability, and cost. Unsealed hard anodized surfaces are less non-stick than PTFE, though still offering good release properties. While highly heat resistant, hard anodized coatings may not match PTFE's extreme temperature capabilities. Hard anodized coatings are generally more durable and scratch-resistant than PTFE. house initial processing costs may be higher due to capital investment, but the longer lifespan can offer better long-term value. With a well-established supply chain (both in USA. UK and Far East), means third party bought in parts are comparable in price to PTFE.

[0099] While hard anodized aluminum is a strong contender, other PTFE alternatives include ceramic coatings (inorganic, silica-based coatings that offer good non-stick properties), silicone-based coatings (flexible, heat-resistant coatings suitable for some applications), enameled cast iron (durable and inert, though heavy and less non-stick), and seasoned cast iron (traditional method offering natural non-stick properties when properly maintained.

[0100] To reiterate, for a full understanding of the viability of hard anodized aluminum as an alternative to PTFE in food-grad applications, it’s important to compare their properties across several key factors.

[0101] Performance Characteristics. For non-stick properties, PTFE has excellent nonstick properties due its extremely low coefficient of friction, and hard anodized aluminum has good release properties, though it is not as non-stick as PTFE. The smooth, sealed surface provides some non-stick characteristics, which can be enhanced with proper seasoning and774394 maintenance. For heat resistance, PTFE can withstand temperatures up to 260°C (500°F) but begins to degrade and may release toxic fumes at higher temperatures, and hard anodized aluminum has excellent heat resistance, withstanding temperatures well above 260°C without degradation. The melting point of aluminum (660°C or 1220°F) is the limiting factor. For durability and wear resistance, PTFE is relatively soft and can be scratched or damaged bymetal utensils. Coatings may wear off over time with use. Hard anodized aluminum has an extremely hard surface (up to 10 times harder than the base metal) and is highly resistant to scratches and wear. The anodic coating is integral to the metal surface and won't peel or flake off. For chemical resistance, PTFE has excellent resistance to a wide range of chemicals and pH levels, and hard anodized aluminum has good chemical resistance, especially when properly sealed. However, it may be more reactive to highly acidic or alkaline substances compared to PTFE. For thermal conductivity, PTFE is a poor thermal conductor, which can lead to uneven heating, whereas hard anodized aluminum is an excellent thermal conductor, allowing for quick and even heat distribution.

[0102] Cost Considerations. For initial costs, PTFE generally has a lower initial cost due to well-established manufacturing processes, and hard anodized aluminum may have higher costs, especially for high-quality7, thick anodic coatings. For long term costs, PTFE may need more frequent replacement due to wear and potential damage, increasing long-term costs. Hard anodized aluminum has higher durability, typically resulting in a longer lifespan, potentially offering better value over time. For manufacturing costs, PTFE has well- established manufacturing processes, but may face increasing costs due to regulations on PF AS materials, whereas hard anodized aluminum manufacturing is energy-intensive, which can increase manufacturing costs. However, it doesn't face the regulatory challenges of PF AS materials.

[0103] Environmental Impact. For the production process, PTFE historically involved the use of PFOA and other PFAS, which have significant environmental concerns. Even with PFOA-free production, there are still concerns about other fluoropolymers used. The anodizing process uses less problematic chemicals, though it does involve acid baths and is energy-intensive. For end-of-life considerations, PTFE is not biodegradable and difficult to recycle, contributing to long-term environmental persistence. The base aluminum of hard anodized aluminum is recyclable, though the anodic coating may complicate the recycling process. For environmental persistence, PFAS compounds used in or produced during PTFE manufacture are extremely persistent in the environment. Hard anodized aluminum does not introduce persistent organic pollutants into the environment.774394

[0104] Food Safety Aspects. For chemical leaching, there are PTFE concerns about potential leaching of PF AS compounds, especially if the coating is damaged or overheated. Hard anodized aluminum is associated with minimal risk of chemical leaching. The anodic coating is chemically inert and integral to the metal surface. For surface integrity, PTFE can be damaged by high heat or abrasion, potentially compromising its food-safe properties. Hard anodized aluminum has an extremely durable surface and maintains its integrity under normal use conditions. For bacterial resistance, PTFE s smooth surface resists bacterial growth, but scratches can harbor bacteria. Hard anodized aluminum has a smooth, hard surface that resists scratches and is easy to clean, providing good bacterial resistance. For allergen considerations, PTFE is generally considered hypoallergenic. Hard anodized aluminum is also considered hypoallergenic, though individuals with aluminum sensitivity should exercise caution. For regulator}' compliance, PTFE is facing increasing scrutiny and regulation due to PF AS concerns. Hard anodized aluminum is generally compliant with food safety regulations worldwide, including FDA standards.

[0105] In conclusion, while PTFE offers superior non-stick properties, hard anodized aluminum provides a more durable, environmentally friendly, and potentially safer alternative for many food-grade applications. The choice between the two will depend on the specific requirements of each application, balancing factors such as non-stick performance, durability7, cost, and environmental considerations. As regulatory pressures on PF AS materials increase, the food industry may find hard anodized aluminum an increasingly attractive option.

[0106] As the food industry continues to shift away from PFAS-containing materials, several trends and developments are likely to shape the future landscape. There is substantial room for the development in expertise of hard anodizing techniques, requiring training and skill development, but offering opportunities for continued product improvement over other options. Ongoing research may further improve properties of hard anodized aluminum, including its non-stick property. The development of hybrid coatings may combine the benefits of hard anodizing with other food safe materials. Continued tightening of regulations around PF AS materials may lead to more stringent or even total bans in food contact applications. A growing consumer demand for PFAS-free cookware and food packaging is likely, creating potential for new players specializing in PFAS-free technologies. The anodizing process may become more energy efficient to reduce environmental impact and costs. Emphasis on educating consumers about the benefits and proper use of PFAS-free alternatives may grow, along with potential eco-labelling schemes that highlight PFAS-free774394 product status. And ongoing research into the long-term health impacts of various food contact materials may further validate the shift away from PFAS.

[0107] This invention has been disclosed in terms of certain embodiments. It will be apparent that many modifications can be made to the disclosed apparatus without departing from the invention. Therefore, it is the intent of this application to cover all such variations and modifications as come within the true spirit and scope of this invention.

[0108] All references, including publications, patent applications, and patents, cited herein are hereby incorporated by reference to the same extent as if each reference were individually and specifically indicated to be incorporated by reference and were set forth in its entirety herein.

[0109] The use of the terms “a” and "an" and "the" and ‘"at least one’7and similar referents in the context of describing the invention (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The use of the term “at least one” followed by a list of one or more items (for example, “at least one of A and B”) is to be construed to mean one item selected from the listed items (A or B) or any combination of two or more of the listed items (A and B), unless otherw ise indicated herein or clearly contradicted by context. The terms “comprising,” “having,” “including,” and “containing” are to be construed as open-ended terms (i.e., meaning “including, but not limited to,”) unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated into the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or exemplary language (e.g., “such as”) provided herein, is intended merely to better illuminate the invention and does not pose a limitation on the scope of the invention unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the invention.

[0110] Preferred embodiments of this invention are described herein, including the best mode known to the inventors for carry ing out the invention. Variations of those preferred embodiments may become apparent to those of ordinary' skill in the art upon reading the foregoing description. The inventors expect skilled artisans to employ such variations as appropriate, and the inventors intend for the invention to be practiced otherwise than as774394 specifically described herein. Accordingly, this invention includes all modifications and equivalents of the subject matter recited in the claims appended hereto as permitted by applicable law. Moreover, any combination of the above-described elements in all possible variations thereof is encompassed by the invention unless otherw ise indicated herein or otherwise clearly contradicted by context.

Claims

PCT / US25 / 43515 26 August 2025 (26.08.2025)774394CLAIMS1. A heating compartment for a device for heating food, comprising: a left end cap having a left socket that rotatably supports a left pivot rod; a right end cap having a right socket that rotatably supports a right pivot rod; wherein the left and right pivot rods extend coaxially on opposite sides of an oven assembly to define a pivot axis such that the oven assembly is rotatable relative to the left and right end caps; two heating modules disposed in a fixed and spaced relation on the oven assembly, the two heating modules extending in parallel to one another and defining an area therebetween; wherein the two heating modules are rotatable together with the oven assembly about the pivot axis relative to the left and right end caps; wherein each of the two heating modules has a generally flat, planar shape that is circular and has a center adjacent the pivot axis such that the area is fixed, generally cylindrical and has a diameter and a height, the height defining a distance between the two heating modules, the distance between the two heating modules remaining unchanged during food loading, unloading, and cooking processes; wherein each of the two heating modules includes an aluminum foil heater; wherein each of the two heating modules includes a diffuser with an outer surface, the diffuser disposed adjacent the aluminum foil heater such that the outer surface is opposite the aluminum foil heater and heated thereby during operation, arranged such that two diffusers from adjacent heating modules face the area defined between the two adjacent heating modules; wherein the area defines a loading zone that is open and extends peripherally around at least a portion of the area that exposes the diameter of the area; wherein the outer surfaces are adapted to contact the food directly during a cooking process; and wherein the two heating modules and the oven assembly are rotatable together relative to the left and right end caps such that the loading zone is oriented at least partially vertically in an unloading position adapted to remove food from the area.PCT / US25 / 43515 26 August 2025 (26.08.2025)7743942. The heating compartment of claim 1 , wherein the area between the two heating modules has a fixed distance and an opening defined between the two outer surfaces that is adapted to accommodate the food therebetween.

3. The heating compartment of claim 1, wherein each of the two diffusers is made from aluminum.

4. The heating compartment of claim 1, wherein the outer surfaces are non-stick plates formed of hard anodized aluminum (series 6000).

5. The heating compartment of claim 1, further comprising additional heating modules disposed at regular intervals along the oven assembly to define additional areas altematingly between any two of the additional heating modules.

6. The heating compartment of claim 5, wherein two diffusers associated with the heating module between any two adjacent areas mate along their perimeters, forming an enclosure including the aluminum foil heater.

7. The heating compartment of claim 6, wherein mating between the tw o diffusers comprises spot- welded or riveted joining to sealingly form the enclosure.

8. The heating compartment of claim 1, wherein each of the two walls defining the area comprises a corresponding one of the two outer surfaces on opposite sides of the area.

9. A heating compartment for a device for heating food, comprising: a left end cap having a left socket that rotatably supports a left pivot rod; a right end cap having a right socket that rotatably supports a right pivot rod; wherein the left and right pivot rods extend coaxially on opposite sides of an oven assembly to define a pivot axis such that the oven assembly is rotatable relative to the left and right end caps; two heating modules disposed in a fixed and spaced relation on the oven assembly, the two heating modules extending in parallel to one another and defining an area therebetween; wherein the two heating modules are rotatable together with the oven assembly about the pivot axis relative to the left and right end caps;PCT / US25 / 43515 26 August 2025 (26.08.2025)774394 wherein each of the two heating modules has a generally flat, planar shape that is circular and has a center adjacent the pivot axis such that the area is fixed, generally cylindrical and has a diameter and a height, the height defining a distance between the two heating modules, the distance between the two heating modules remaining unchanged during food loading, unloading, and cooking processes; wherein each of the two heating modules includes a heating wire wound around a heating board; wherein each of the two heating modules includes a thermal diffuser disposed adjacent the heating wire such that a total of two thermal diffusers are disposed, one each, on opposite sides of the area; and wherein each of the two heating modules includes a plate disposed adjacent the thermal diffuser opposite the heating wire and heated thereby during operation, such that two plates from adjacent heating modules face the area defined between the two adjacent heating modules; wherein the area defines a loading zone that is open and extends peripherally around at least a portion of the area that exposes the diameter of the area; wherein the plates are adapted to contact the food directly during a cooking process; and wherein the two heating modules and the oven assembly are rotatable together relative to the left and right end caps such that the loading zone is oriented at least partially vertically in an unloading position adapted to remove food from the area.

10. The heating compartment of claim 9, wherein each of the two thermal diffusers is made from a mica material.

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