US Pat. No. 9,562,695

MOISTURE MANAGEMENT DEVICES AND SYSTEMS FOR OVENS

Turbochef Technologies, I...

1. A device for re-routing steam from a cooking chamber of an oven, comprising:
a. a capture compartment positioned externally to the cooking chamber;
b. a ducting member to provide a connection between the cooking chamber of the oven and the capture compartment; and
c. a cover lid for the capture compartment, the cover lid comprising an underneath surface with a series of vertically stacked
channels forming an air path configured to channel incoming steam.

US Pat. No. 9,351,495

AIR FRYER

TurboChef Technologies, I...

1. An air fryer for cooking a food product having a top surface and a bottom surface, comprising:
a housing defining a cooking chamber;
a conduit for circulating gas to and from the cooking chamber;
a blower for causing circulation of the gas;
a heater for heating the gas;
a first gas directing member disposed above the food product, the first gas directing member in fluid connection with the
conduit; and

a second gas directing member disposed above the food product, the second gas directing member also in fluid connection with
the conduit;

wherein the first and second gas directing members cause the gas from the first gas directing member to collide with the gas
from the second gas directing member upon the top surface of the food product;

a first lower gas directing member disposed below the food product; the first lower gas directing member in fluid connection
with the conduit; and

a second lower gas directing member disposed below the food product, the second lower gas directing member also in fluid connection
with the conduit;

wherein the first and second lower gas directing members cause the gas from the first lower gas directing member to collide
with the gas from the second lower gas directing member upon the bottom surface of the food product;

at least one pivotable food basket disposed within the cooking chamber for holding the food product, the at least one pivotable
food basket secured within the cooking chamber at a basket pivot point that allows for rotation of the at least one food basket;

at least one food product agitator mounted above the at least one pivotable food basket in order to contact and stir the food
product while the food product is held in the at least one food basket; and

an oil spray apparatus configured to deliver oil or an oil mixture to the food product.

US Pat. No. 9,568,369

IR TEMPERATURE SENSOR FOR INDUCTION HEATING OF FOOD ITEMS

Turbochef Technologies, I...

1. A method for measuring the temperature of cookware to be induction-heated, comprising the steps of:
providing an infrared temperature sensor and an induction heater having a countertop for supporting the cookware, the countertop
comprising a first material and having a viewing window comprising a second material located between the infrared temperature
sensor and the cookware, wherein the second material of the viewing window comprises plastic or silicon or germanium, and
wherein the viewing window prevents fluids or other physical contaminants from contacting the induction heater while providing
visibility to infrared waves;

providing a controller, an electronic storage medium, and an induction heating coil in responsive communication with the controller;
sensing a temperature of the cookware using the infrared temperature sensor;
covering at least a portion of the infrared temperature sensor with a metal tube to narrow the field of view of the sensor,
and using the controller to automatically apply at least a first algorithm utilizing a measured temperature of the metal tube,
wherein the at least first algorithm is stored in the electronic storage medium and is used to adjust the sensed temperature
of the infrared temperature sensor to compensate for the narrowed field of view of the infrared temperature sensor, thereby
providing a temperature of a portion of the heated cookware within the narrowed field of view, wherein the first algorithm
comprises the following Tobj=((Tmeasured4)+(A/a1)(Tmeasured4?TAt4))(?1/4)?2.433TAt.

US Pat. No. 9,474,284

HIGH EFFICIENCY FLUID DELIVERY SYSTEM

TurboChef Technologies, I...

1. A fluid delivery system comprising:
a first fluid circulation means, said fluid circulation means having a shaft and an intake opening for intaking said fluid;
and

at least one vane mounted adjacent and external to said intake opening, the vane comprising a rectangular plate-shaped member
that is generally centered across the intake opening and having a length that generally spans the intake opening, wherein
the at least one vane comprises a center region with a u-shaped section corresponding to a shape of the shaft of the fluid
circulation means for centering the vane across the intake opening.

US Pat. No. 10,462,852

IR TEMPERATURE SENSOR FOR INDUCTION HEATING OF FOOD ITEMS

TURBOCHEF TECHNOLOGIES, I...

1. A system for measuring the temperature of cookware to be induction-heated, comprising:an induction heater having a countertop for supporting the cookware;
an infrared temperature sensor at least partially covered with a metal tube to narrow the field of view of the sensor;
a controller, an electronic storage medium, and an induction heating coil in responsive communication with the controller;
the countertop comprising a first material and having a viewing window comprising a second material located between the infrared temperature sensor and the cookware, wherein the viewing window prevents fluids or other physical contaminants from contacting the induction heater while providing visibility to infrared waves;
wherein a temperature of the cookware is sensed using the infrared temperature sensor, and the controller applies an algorithm stored in the electronic storage medium and utilizing a measured temperature of the metal tube, to adjust the sensed temperature to account for the narrowed field of view of the infrared temperature sensor, thereby providing a more accurate temperature of a portion of the heated cookware within the narrowed field of view.