| 摘要 |
<p>A rotisserie oven (50) includes an air plenum (300) having three sections (320, 350, 380) surrounding a cooking chamber (100). Two sections extend along opposing lateral walls (110, 112) while a third section extends along the top wall (114) of the cooking chamber. Exhaust vents (132a, 132b) in the air plenum (300) provide forced, heated air into the cooking chamber (100) from at least two sides. A control system (210), disposed adjacent a cooling fan (252) for a blower motor (250), is isolated from the relatively hot cooking chamber by a stream (256) of cool ambient air. A conduit (514) for relatively dry ambient air is selectively opened to the interior of the cooking chamber (100) based on the detected relative humidity. Also, the drip tray (160) on which the grease falls is cooled by a stream of bleed air (117b) to reduce burning of grease. <IMAGE> <IMAGE></p> |
