the following description is of the best mode presently contemplated for carrying out the invention . this description is not to be taken in a limiting sense , but is made merely for the purpose of describing one or more preferred embodiments of the invention . the scope of the invention should be determined with reference to the claims . a front corner perspective view of a continuous feed oven 10 according to the present invention is shown in fig1 a and a rear corner perspective view of the continuous feed oven 10 according to the present invention is shown in fig1 b . the continuous feed oven 10 is advantageous in a production environment when a large quantity of material ( e . g ., produce ) must be cooked or roasted . the oven 10 provides a continuous flow of cooked or roasted material . the continuous feed oven 10 includes a housing ( or oven ) entrance 18 in an oven housing 12 , wherethrough produce may enter the oven 10 for cooking or roasting , and a housing ( or oven ) exit 19 wherethrough cooked produce may escape the oven 10 after cooking . the housing entrance 18 remains at least partially open during cooking to allow raw produce to enter the oven while earlier entering produce is being cooked , and the housing exit 19 remains at least partially open during cooking to allow cooked produce to escape the oven 10 while later entering produce is being cooked . thus , the oven 10 is a continuous feed ( or flow ) oven . vertical ducts 13 allow the oven to be vented . a moveable entrance door 14 partially covers the entrance 18 to reduce the escape of heat from the oven 10 , while allowing raw produce to be fed into the oven entrance 18 while earlier produce is being cooked within the oven 10 . the door 14 preferably covers approximately half of the oven entrance 18 and the door 14 may be pivotally mounted using a first hinge 16 a . an exit door 22 is moveably attached to the housing 12 and may be positioned to substantially cover the exit 19 , leaving a small opening at the bottom of the exit 19 for cooked produce to exit the oven 10 while later produce is being cooked within the oven 10 . the exit door 22 is preferably attached to a second hinge 16 b by an arm 24 and the exit 19 is preferably lower than the entrance 18 . a thermostatic control 20 resides on a side of the oven 10 for adjusting the cooking temperature inside the oven 10 . a front view of the continuous feed oven 10 is shown in fig2 a , a side view of the oven 10 in fig2 b , and a rear view of the oven 10 in fig2 c . the entrance door 14 is shown closed over the entrance 18 ( see fig1 a ), but may pivot about the hinge 16 a as shown by arc 26 to allow access to an interior of the oven 10 for cleaning and other maintenance . the exit door 22 is shown closed over the exit 19 ( see fig1 b ) but may pivot about the hinge 16 b along arc 28 to allow access to the interior of the oven 10 for cleaning and other maintenance . a cross - sectional view of the oven 10 taken along line 3 - 3 of fig2 a is shown in fig3 . a rotating drum 30 resides inside the oven 10 . the drum 30 both helps convey produce through the oven 10 , and tumbles the produce to improve cooking of the produce . the drum 30 is rotationally supported at each end by rollers 33 a and 33 b , and rotated by an electric motor 34 . the motor 34 is mechanically connected to the drum 30 by a mechanical connection comprising an intermediate gear 35 and a drum gear 36 . the drum gear 36 may be a chain ( e . g ., a motorcycle type chain ) welded or otherwise attached to the outside of the drum . the motor 34 is preferably a variable speed motor to allow control of the rotational speed of the drum 30 . the drum 30 preferably includes a continuous conveying spiral 32 for urging the produce through the oven 10 . consecutive 360 degree loops of the conveying spiral 32 are preferably spaced a distance d apart , wherein the distance d is preferably between approximately six inches and approximately 14 inches , and more preferably approximately ten inches . the drum 30 has a drum entrance 30 a and a drum exit 30 b ( see fig4 ). the drum entrance is substantially aligned with the housing entrance 18 , and the drum exit 30 b is substantially aligned with the housing exit 19 to allow the entrance and exit of produce into and from the oven 10 . produce serially enters the drum 30 through the entrances 18 and 30 a , and serially exits the drum 30 through the exits 30 b and 19 . an entry mouth 18 a , preferably comprising a lower half of the entrance 18 ( i . e ., below the bottom edge of the closed door 14 ), remains open during operation of the oven 10 to allow raw produce to enter the oven 10 while the oven 10 is cooking earlier entering produce . an exit mouth 19 a , preferably a gap g at the bottom of the exit 19 , remains open during operation of the oven 10 to allow cooked produce to exit the oven 10 while the oven 10 is cooking later entering produce . the gap preferably comprises a small gap between the drum exit 30 b ( see fig4 ) and the bottom of the closed door 22 . the drum 30 has a length l ( see fig4 ) of preferably between approximately six feet and approximately 14 feet , and more preferably approximately ten feet and the drum 30 is preferably sloped downward from the drum entrance 30 a to the drum exit 30 b . the lowest point of drum entrance 30 a is more preferably at a height h 1 of approximately 45 inches and the lowest point of the drum exit 30 b is more preferably at a height h 2 of approximately 38 inches . further , the drum exit 30 b is preferably between approximately four inches and approximately 12 inches lower than the drum entrance 30 a , and more preferably , the drum exit 30 b approximately seven inches lower than the drum entrance 30 a . for other length rotating drums , the slope is preferably between approximately two degrees and approximately five degrees , and is more preferably approximately 3 . 3 degrees . heat is provided to the oven 10 using a gas fired heat source . a gas line 40 provides gas to a blower 38 which mixes the gas with air to produce a gas and air mixture . the air and gas mixture is carried by a pipe 42 to a burner 44 approximately centered under the drum 30 and running substantially the length of the drum 30 . the burner 44 is preferably a single pipe - like burner centered under the drum 30 . flames 46 from the burner 44 heat the drum 30 to cook produce in the drum 30 . the burner 44 preferably provides approximately 600 , 000 btus of heat to the oven 10 . the heat source is controlled by the thermostat 20 , and the thermostat measures the oven temperature using a heat probe 48 . the heat probe 48 preferably is attached to the entrance door 14 and intrudes into the oven 10 . the thermostat 20 preferably controls oven temperature by turning the burner on when the measured temperature is below a lower temperature and turning the burner off when the measured temperature is above an upper temperature . a side view of the rotating drum 30 is shown in fig4 . the drum 30 has a length l of preferably between approximately six feet and approximately fourteen feet , and more preferably approximately ten feet . a cross - sectional view of the drum 30 taken along line 5 - 5 of fig4 is shown in fig5 . the drum 30 has a diameter d 2 which is preferably between approximately 24 inches and approximately 36 inches , and is more preferably approximately 28 inches . the conveying spiral 32 has an inside diameter d 1 which is preferably between approximately twelve inches and approximately 30 inches , and more preferably approximately 20 inches . alternatively , the conveying spiral 32 preferably extends radially inwardly from the drum 30 between approximately three inches and approximately six inches , and more preferably approximately four inches . the conveying spiral 32 is preferably continuous and is fixedly attached to the plain cylindrical interior surface 30 c of the drum 30 along an outside edge 32 a of the conveying spiral 32 . the drum 30 and the conveying spiral 32 are preferably constructed from stainless steel . a method according to the present invention for cooking using the continuous feed oven 10 is described in fig6 . the method includes feeding produce into a drum entrance of a rotating drum of a gas fire heated continuous feed oven at step 60 , rotating the rotating drum to advance the produce through the rotating drum at step 62 , burning gas to cook the produce in the rotating drum at step 64 , heating the produce to between approximately 300 degrees fahrenheit and approximately 410 degrees fahrenheit at step 68 , and emptying the cooked produce from the rotating drum at step 70 . the produce is preferably salsa ingredients , and more preferably at least one of tomatillos , jalapenos , chiles , and garlic . the method may further include rotating the drum at approximately one revolution per minute . the produce is preferably washed before cooking , and chilled after cooking . while the invention herein disclosed has been described by means of specific embodiments and applications thereof , numerous modifications and variations could be made thereto by those skilled in the art without departing from the scope of the invention set forth in the claims .
an oven includes a conveying interior for moving produce through the oven and a gas fired heat source for cooking the produce conveyed through the oven . the conveying interior preferably comprises a rotating drum with a conveying spiral extending inwardly from an inner wall of the rotating drum . the rotating drum may further be sloped downward to facilitate progress of the produce through the oven , and the time spent in the oven may be controlled by controlling the rotating rate of the drum . the gas fired heat source may comprise a thermostatically controlled burner residing under the drum .