FIELD: cooking by hot air conveyed to oven. SUBSTANCE: oven has housing accommodating cooking chamber wherein food to be cooked is placed, hot-gas charger whose configuration and dimensions are suited to contain definite amount of air, fan creating selective and varying gas flow that conveys gas jet to food, control facilities for varying fan operating conditions irrespective of whether fan and heating facilities are turned on or not, channel providing communication between them; gas charger is connected to heat energy supply for heating gas contained in charger. EFFECT: improved speed, enlarged functional capabilities, improved safety, simplified design, improved economic efficiency in manufacture, operation, and maintenance of oven. 23 cl, 8 dwg
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Authors
Dates
1998-11-27—Published
1994-09-26—Filed