Electric heating – Heating devices – Combined with container – enclosure – or support for material...
Reexamination Certificate
2008-01-29
2008-01-29
Pelham, Joseph (Department: 3742)
Electric heating
Heating devices
Combined with container, enclosure, or support for material...
C219S405000, C392S408000, C392S416000, C250S50400H
Reexamination Certificate
active
07323663
ABSTRACT:
An oven using radiant heat at infrared wavelengths optimized for producing rapid and uniform cooking of a wide variety of foods. The infrared oven toasts, bakes, broils, and re-heats food at a much faster speed while maintaining high quality in taste and appearance of the cooked food. Optimal infrared wavelengths of the radiant heat sources are used for the best balance of cooking performance, while also reducing the time required to cook the food. Typically short to medium wavelength infrared radiant energy will result in good performance for toasting and browning of food. Medium to long wavelength infrared radiant energy is well suited for delivering more deeply penetrating radiant energy into the food. This deep penetration of radiant infrared heat energy results in a more thorough internal cooking of the food than with conventional methods of conduction and convection cooking.
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Cavada Luis
Noriega Alvaro Vallejo
Applica Consumer Products, Inc.
Baker & Botts L.L.P.
Pelham Joseph
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