Importance

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Abstract

This invention relates to conveyorized cooking apparatus and particularly to such apparatus useful in a commercial environment such as a fast service restaurant in which rapidly changing variable loads must be accommodated. This invention accomplishes conveyorized cooking of servings of foodstuffs in such a way that the effects of variations in load are minimized or eliminated by eliminating or reducing the infuence of stored thermal energy on cooking capabilities so that stored energy may be esentially ignored as being ineffective to cause variation in product quality. This is accomplished by using heaters of low thermal mass such that the rate of thermal decay or temperature fall in the absence of thermal load imposed by servings of foodstuffs prevents the cyclical storage of thermal energy and thereby avoids the overcooking of foodstuffs during periods of light usage. The rates of thermal decay are variously characterized in the detailed specification.

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First Claim