referring first to fig1 through 6 , wherein like reference numerals refer to like components in the various views , there is illustrated therein a new and improved multi - product cooking system , generally denominated 100 herein . fig1 - 3 illustrate the general structural and operative elements of a first preferred embodiment of the cooking system of the present invention 100 , showing that the inventive apparatus includes : a support frame and carriage 110 ; a cooking chamber ( or housing ) 120 ( preferably stainless steel ); an automatic food product feeder 130 ; a cooking control panel 140 presenting a consolidated plurality of control dials , button , switches , and the like ; an upper catalytic converter 150 ; and an upper gas burner array 160 . food products , such as pizza and hamburger patties 170 , are conveyed into the inlet end 180 of the cooking chamber using the automatic product feeder , and via an inlet product conveyor 190 , the food product is passed on to a product conveyor belt or grid 200 , which moves the food product through the cooking chamber 210 and to the outlet end 220 of the housing . in the most general terms , the cooking chamber includes a constellation of electric resistance heating elements and / or gas burners , each in spaced - apart arrays and disposed both above and below the product conveyor belt , as well as a plurality of reflective surfaces , all of which combine to provide both radiant and convective heat tailored to produce a continuous output of highly desirable food products in minimal time . more specifically , in a preferred embodiment , the cooking chamber includes a plurality of lower gas burners 230 disposed in the lower portion 240 of the cooking chamber to provide convective heat to the chamber . optionally , at least one electric heating element can be positioned in the lower portion of the cooking chamber to introduce a measure of radiant heat in the initial cooking stages . disposed immediately above the lower burners are drip shields 250 , which protect the lower burner flames and prevent flare ups . the first stage of broiling in the upper portion 260 of the heating chamber is provided by a plurality of radiant electric elements 270 disposed transversely above the product conveyor belt . these elements preheat the food product or initiate a quick thaw if frozen product is used . as will be immediately appreciated , this effect is complemented by the heat provided by the lower heating elements and burners . the heat output 275 of the electric heating elements can be varied by using an automated percentage timer to vary wattage , as is well known in the art . the second stage of upper broiling and cooking is provided by a plurality of gas burners 300 , each provided with a novel reflector cap 310 and having a substantially linear array of orifices or ports 320 on a bottom side 330 . the reflector cap deflects flame from away from the burner and further reduces burner temperature while simultaneously creating a surface that contributes to radiant heat to accelerate cooking . preferably , while the upper burners may be on a common gas supply with the lower burners , they are on a discrete control circuit so that they can be adjusted for output independently from the lower burners . optionally , a source of compressed air ( preferably low pressure air of approximately roughly 5 psi ) 500 can be provided to inject air into some or all of the heat cones produced by the gas burners to shape and control the flame field characteristics and cooking effects . optimally , the air source is either an air pump or small compressor , rather than a fan , and is injected through a plurality of air injector nozzles 510 having tips tailored to create the desired flame and heat cone characteristics . disposed at the top of the cooking chamber is a catalytic converter 150 , which may optionally be placed under negative air pressure , and which removes grease and smoke . however , the unit is also provided with a reflective lower surface 155 which is a primary producer of radiant heat in the cooking chamber . accordingly , in addition to cleaning and conditioning vented gasses , the catalytic converter improves the heat profile , saves energy , and reduces cooking time . next , a box - shaped air plenum 700 is provided and disposed above resistance elements 270 . the plenum is in fluid communication with an air source through an air inlet 710 . the includes a plurality of small air outlet orifices so as to provide a gentle moving bank of air over the food product in the initial “ quick thaw ” stage of cooking . the moving air breaks the blanket of protective cold air that typically rests on frozen food product as it first enters a cooking apparatus , thereby exposing the surfaces of the food product to effective heating temperatures at an early stage of cooking in the cooking chamber . the plenum is height adjustable so that the volume and velocity of air directed onto the food product may be tailored to the particular food product cooking requirements . the above - described upper burner system also allows the burners to be positioned at an optimum height above the food product , so that a single height setting can be employed for a variety of products . this eliminates the need for multiple broiling systems or machine having multiple chambers with differing heating element heights . by eliminating the need to adjust burner heights , the changeover to cooking food products having widely different broiling requirements is streamlined and simplified . most of the cooking differences can be addressed with easy adjustments to either or both upper and lower burner sets . fig4 through 7 show details of the gas burner 300 and radiant reflector cap 310 employed in the inventive oven system . these views show that the burner has a generally cylindrical elongate tube body 340 having a gas inlet portion 350 for insertion of a gas jet nozzle 360 , and a burner portion 370 having a burner orifice array 320 disposed on the bottom of the body . the burner portion further includes a vertically disposed i - beam support element 380 running substantially the entire length of the burner portion of the tube body . this provides increased structural integrity which resists deformation under high heat . the reflector cap 310 comprises a medial channel portion 390 which is disposed over the top portion 400 of the tube body . angling upwardly from the lower edges of the channel portion are generally symmetrical wing portions 410 , 420 , which curve into substantially vertical walls 430 , 440 , at the level of top of the tube body . the tube body portion has an unexposed bottom which exposes the burner orifice array 320 . the burner outlet array and reflector cap configuration confines and controls the shape of the heat cone to minimize indirect heating of the burner and maximize the production of radiant heat . referring next to fig8 - 10 , and 12 - 12 a , there is shown another preferred embodiment 800 of the present invention , which includes a magnetic induction heating stage 810 . this stage may be provided at the inlet end 820 of the system , possibly replacing the automatic product feeder or interposed between the automatic product feeder and the conveyor for the cooking chamber . the magnetic induction stage includes a magnetic induction cooking chamber 830 in limited fluid communication with the primary cooking chamber 840 in which the convention and radiant heating apparatus are disposed . the magnetic induction cooking chamber includes a dedicated conveyor 850 independent of the primary conveyor system 860 , and may be partially partitioned from the primary cooking chamber by a barrier 870 with an opening 880 in its lower portion that allows passage of food product 890 from the magnetic induction cooking chamber into the primary cooking chamber . that passage is effected by a handoff of the food product from the magnetic induction conveyor to the primary conveyor . disposed below the magnetic induction conveyor is a magnetic induction heating element 900 , which comprises an enclosure 910 fabricated from ceramic glass or other similarly insulative and protective material . along with the barrier 870 , this enclosure protects the magnetic induction coils 920 from becoming damaged by the high heats generated in the primary cooking chamber . fig1 a shows that the magnetic induction heating element may include a plurality of coils 920 disposed and / or embedded in a ceramic or glass enclosure , or an enclosure 925 fabricated from any suitably insulative and protective material . fig1 shows an alternative implementation 930 of the combination multi - stage cooking system , wherein the magnetic induction heating stage is not provided in an independent housing but is rather open and is disposed underneath the upper surface 940 of the conveyor system 950 , which in this instance is singular and continuous between the magnetic induction heating stage and the radiant / convention heating stage , such that no hand off from a first conveyor to a second conveyor is required . the heating element is coupled to a control interface 960 . the above disclosure is sufficient to enable one of ordinary skill in the art to practice the invention , and provides the best mode of practicing the invention presently contemplated by the inventor . while there is provided herein a full and complete disclosure of the preferred embodiments of this invention , it is not desired to limit the invention to the exact construction , dimensional relationships , and operation shown and described . various modifications , alternative constructions , changes and equivalents will readily occur to those skilled in the art and may be employed , as suitable , without departing from the true spirit and scope of the invention . such changes might involve alternative materials , components , structural arrangements , sizes , shapes , forms , functions , operational features or the like . therefore , the above description and illustrations should not be construed as limiting the scope of the invention , which is defined by the appended claims .
a cooking system for cooking foods using a combination of magnetic induction , convection and radiant heat , including a magnetic induction stage proximate the inlet end of a cooking chamber in which food is cooked by convention and radiant heating . a conveyor system , either continuous or configured in stages , passes food from the magnetic induction heating stage to and through the radiant and convention heating stages .