WO2016141009A1 - Four comportant une porte rotative en forme de h - Google Patents

Four comportant une porte rotative en forme de h Download PDF

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Publication number
WO2016141009A1
WO2016141009A1 PCT/US2016/020348 US2016020348W WO2016141009A1 WO 2016141009 A1 WO2016141009 A1 WO 2016141009A1 US 2016020348 W US2016020348 W US 2016020348W WO 2016141009 A1 WO2016141009 A1 WO 2016141009A1
Authority
WO
WIPO (PCT)
Prior art keywords
oven
cavity
food loading
food
rotating door
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2016/020348
Other languages
English (en)
Inventor
Philip R. Mckee
John Denman
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ovention Inc
Original Assignee
Ovention Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from US14/635,765 external-priority patent/US9480364B2/en
Application filed by Ovention Inc filed Critical Ovention Inc
Publication of WO2016141009A1 publication Critical patent/WO2016141009A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/245—Ovens heated by media flowing therethrough with a plurality of air nozzles to obtain an impingement effect on the food
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/02—Doors; Flap gates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B3/00—Parts or accessories of ovens
    • A21B3/07—Charging or discharging ovens
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
    • A47J37/043—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with food supports rotating about a vertical axis
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
    • A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/16—Shelves, racks or trays inside ovens; Supports therefor
    • F24C15/162—Co-operating with a door, e.g. operated by the door

Definitions

  • the present invention relates to compact ovens in general, and in particular to an oven having an H-shaped rotating door, which is capable of providing continuous food cooking while minimizing heat loss.
  • a conveyor oven typically has a first opening through which uncooked food enters and a second opening at the opposite end of the oven through which cooked food exits.
  • a stainless steel conveyor belt is commonly used to carry food items from a loading platform through a heated cavity between the first and second openings and ultimately onto an unloading platform.
  • the conveyor belt extends past both openings sufficiently to allow safe insertion and retrieval of food items from the loading and unloading platforms. This arrangement allows food items to be placed on the conveyor belt on a continuous basis to achieve sequential steady-state cooking.
  • the only limit to how many substantially identical food items may be placed in the conveyor oven is the speed of the conveyor belt, which correlates to the residence time inside the heated cavity for food items to be sufficiently cooked.
  • a conveyor oven is particularly advantageous.
  • the operator need only set the temperature, blower speed and conveyor belt speed as necessary to cook the selected foods. Once these three parameters are set, the oven may be operated continuously without any further adjustments. Even a person unskilled in the art of cooking is able to prepare high-quality cooked food products simply by placing them on the loading platform of a conveyor oven.
  • the ease of operation and high throughput make conveyor ovens highly desirable in restaurants and other commercial food service settings that have sufficient space to accommodate them.
  • conveyor ovens also have their disadvantages.
  • most commercial food service operations offer a variety of different food items, such as pizza, chicken, vegetables and pie, which require a wide range of cooking times and heat transfer profiles.
  • Even a single food order at a restaurant may include a variety of food items, and different food items require different cooking times, temperatures and blower speeds.
  • Conveyor ovens are very efficient when cooking similar food items, but not for cooking a variety of food items that require vastly different cooking times and heat transfer profiles.
  • the two openings contribute to tremendous heat loss during the operation of conveyor ovens. The lost heat must be replaced in order to maintain cook temperature, and as a result conveyer ovens are not energy efficient.
  • the space required by the loading and unloading platforms of conveyor ovens limit the application of conveyor ovens to relatively large commercial kitchens.
  • Figure 1 is an isometric view of an oven, in accordance with an exemplary embodiment of the present invention.
  • Figures 2A-2C are top, side and front cross-sectional views of the oven from Figure 1 , respectively, in accordance with an exemplary embodiment of the present invention
  • Figures 3A-3C illustrate a method of cooking when only one of food loading sections of the oven from Figure 1 is being used, in accordance with an exemplary embodiment of the present invention.
  • Figures 4A-4D illustrate a method of cooking when both food loading sections of the oven from Figure 1 are being used, in accordance with an exemplary embodiment of the present invention.
  • the present invention relates to an oven comprising a housing, a cavity located within the housing, wherein the housing includes an opening into the cavity, an H-shaped rotating door comprising a first food loading section and a second food loading section, a motor for rotating the H-shaped rotating door, and a heat source for providing heat to the cavity to heat up any food item placed on one of the first and second food loading sections located within the cavity.
  • the H-shaped rotating door serves as a cover to prevent heat within the cavity from escaping through the opening when one of the first and second loading sections is placed within the cavity.
  • the present invention also relates to an oven comprising a housing, a cavity located within the housing, wherein the housing includes an opening into the cavity, a rotating door comprising (1 ) a first food loading section, (2) a second food loading section, (3) a first side panel adjacent to one side edge of the first and second food loading sections, (4) a second side panel adjacent to the opposite side edge of the first and second food loading sections, and (5) a mid panel connecting the mid sections of the first and second side panels and serving as a divider between the first and second food loading sections, and a heat source for providing heat to the cavity.
  • the other one of the first and second food loading sections When one of the first and second food loading sections is located within the cavity, the other one of the first and second food loading sections is located outside of the cavity and a portion of the first side panel, a portion of the second side panel, and the mid panel that are adjacent to the one of the first and second food loading sections substantially block the opening to prevent the heat within the cavity from escaping through the opening.
  • the present invention further relates to an oven comprising a housing, a cavity located within the housing, wherein the housing includes an opening into the cavity, a heat source for providing heat to the cavity, a rotating door comprising (1 ) a first food loading section, (2) a second food loading section, (3) a first side panel adjacent to one side edge of the first and second food loading sections, (4) a second side panel adjacent to the opposite side edge of the first and second food loading sections, and (5) a mid panel connecting the mid sections of the first and second side panels and serving as a divider between the first and second food loading sections, and a control panel for entering a first cook setting for a first food item placed on the first food loading section and a second cook setting for a second food item placed on the second food loading section.
  • the other one of the first and second food loading sections When one of the first and second food loading sections is located within the cavity, the other one of the first and second food loading sections is located outside of the cavity and a portion of the first side panel, a portion of the second side panel, and the mid panel that are adjacent to the one of the first and second food loading sections substantially block the opening to prevent the heat within the cavity from escaping through the opening.
  • the first and second cook settings are independently controllable by the control panel.
  • an oven 10 includes a housing 1 1 having an opening 12, a side access panel 14 and an H-shaped rotating door 20.
  • H- shaped door 20 is a rotatable oven door formed in the shape of a letter "H" or the like.
  • the size and dimension of opening 12 and H-shaped rotating door 20 may be designed to accommodate the largest food item that can be allowed to be placed within the oven 10.
  • Side access panel 14 may be secured to housing 1 1 via latches 18a and 18b.
  • Side access panel 14 may serve as a door to access the inside of the oven 10 for the purposes of, for example, cleaning, maintenance, and/or repair.
  • the oven 10 may also include a control panel 15.
  • Control panel 15 may be implemented with a touch screen, a keypad, a liquid crystal display (LCD), and/or other means for entering cook settings.
  • the oven 10 may comprise more than one control panel (e.g., one control panel for each of first and second food loading sections 21 , 22 shown in Figure 2A).
  • Figure 1 shows control panel 15 located on the top front portion of the oven 10, it can also be placed on the bottom front portion, on the side portion, or any other place on the oven which is readily accessible to an operator.
  • an operator can enter commands and/or cook setting parameters, such as cooking temperature, cooking time, blower speed, etc., to effectuate cooking controls on any food items placed within the oven 10.
  • housing 1 1 accommodates a cavity 17 and an H-shaped rotating door 20 that comprises or supports a first food loading section
  • First and second food loading sections 21 , 22 may be substantially identical to each other. First and second food loading sections 21 , 22 ,
  • First and second food loading sections 21 , 22 may be configured to receive cooking plates 27, 28, respectively, or directly receive food items for cooking. Any food item intended to be cooked by the oven 10 may be initially placed on either one of cooking plates 27, 28, or directly on loading sections 21 , 22.
  • Cooking plates 27, 28 can be identical or different from each other, depending on the types of food items to be prepared. Thus, cooking plate 27 may be made of a different material and/or a different design from cooking plate 28.
  • H- shaped rotating door 20 may comprise a side panel 20a, a side panel 20b, and a mid panel 20c connecting the side panels 20a and 20b.
  • the mid panel 20c may connect the mid sections of the first and second side panels 20a and 20b in such a way that these panels 20a, 20b, 20c together form the shape of a letter "H" or the like if seen from above as shown in Figure 2A.
  • Mid panel 20c serves as a divider between first and second food loading sections 21 , 22.
  • side panel 20a is adjacent to one side edge of first food loading section 21 and one side edge of second food loading section 22
  • side panel 20b is adjacent to the opposite side edge of first food loading section 21 and the opposite side edge of second food loading section 22.
  • a portion of side panel 20a, a portion of side panel 20b, and mid panel 20c together serve as an oven cover to substantially block the opening 12 and prevent heat within cavity 17 from escaping through the opening 12, depending on the placement of H-shaped rotating door 20 in relation to the opening 12.
  • cooking operations e.g., when one of the first and second food loading sections 21 , 22 is placed
  • opening 12 can be substantially covered or blocked by portions of H-shaped rotating door 20 (e.g., half of side panel 20a, half of side panel 20b and mid panel 20c) that are adjacent to the food loading section placed within the cavity 17.
  • H-shaped rotating door 20 e.g., half of side panel 20a, half of side panel 20b and mid panel 20c
  • H-shaped rotating door 20 may be designed to rotate around the rotation axis x located at the center of mid panel 20c as shown in Figure 2A.
  • H-shaped rotating door 20 is substantially symmetric in 180 degrees rotation around the rotation axis x.
  • the inside walls of housing 1 1 at the opening 12 and the ends of both side panels 20a, 20b may be slanted at an angle (e.g., 45 degrees) as shown in Figure 2A, to allow H-shaped rotating door 20 to rotate and to substantially block the opening 12 to prevent heat loss from cavity 17.
  • the cook setting for the oven 10 when the first food loading section 21 is located within the cavity 17 and the cook setting for the oven 10 when the second food loading section 22 is located within the cavity 17 may be independently controllable (e.g., via control panel 15).
  • the cook setting for cooking a food item placed on the first food loading section 21 when it is located within the cavity 17 can be different from the cook setting for cooking a food item placed on the second food loading section 22 when it is located within the cavity 17.
  • cook setting parameters include, without limitation, cooking time, cooking temperature or a pre-set sequence of different cooking temperatures, blower speed, the type(s) of heating element to be used during cooking operation (e.g., pressurized hot air stream, microwave heating, infrared radiation heating, depending on its availability in the oven 10), and/or any other cooking condition that can be set or provided by the oven 10.
  • the oven 10 may be pre-programmed with a separate and independent cook setting before each of the first and second food loading sections 21 , 22 rotates into the cavity for cooking operation.
  • operating parameters for the oven 10 to cook any food items placed on food loading section 21 can be entered at control panel 15 (from Figure 1 ) before the food loading section 21 is rotated into cavity 17 through the opening 12.
  • operating parameters for the oven 10 to cook any food items placed on food loading section 22 can be entered at control panel 15 (from Figure 1 ) before the food loading section 22 is rotated into cavity 17 through the opening 12.
  • the oven 10 may comprise two separate control panels, one for the first food loading section 21 and the other for the second food loading section 22.
  • food loading section 21 When food loading section 21 is located inside cavity 17 where food is being cooked, food loading section 22 is located outside cavity 17 where it is being cooled by, for example, the ambient air of a kitchen in which the oven 10 may reside. Similarly, when food loading section 22 is located inside cavity 17 where food is being cooked, food loading section 21 is located outside cavity 17 where it is being cooled by the ambient air of the kitchen. Due to the large temperature differential between the cooled food loading section 21 (or food loading section 22) and heated cavity 17, food loading section 21 (or food loading section 22) can be sent into cavity 17 to rapidly bring down the temperature of cavity 17, when necessary, after food loading section 21 (or food loading section 22) has been sufficiently cooled down by the ambient air.
  • the air-cooled food loading section 21 may be used to serve as a heat sink for absorbing the heat within cavity 17. From a time-saving standpoint, this maneuver is particularly advantageous in getting the oven 10 ready for cooking a food item that requires a lower cooking temperature than the current temperature of cavity 17. This is because it takes less time to raise the temperature of cavity 17 up to the desired temperature by the heating and airflow system (after cavity 17's current temperature has been lowered by one of food loading sections 21 , 22) than to lower cavity 17's current temperature down to the desired temperature by allowing heat to escape from cavity 17.
  • H-shaped rotating door 20 can be driven to rotate either clockwise or counterclockwise by any given angle by a motor 26 (e.g., stepper motor), as shown in Figure 2B, that provides the rotational movement for H-shaped rotating door 20.
  • a motor 26 e.g., stepper motor
  • H-shaped rotating door 20 is shown to be moved by a motor, it is understood by those skilled in the art that H-shaped rotating door 20 can also be rotated manually or by a variety of other motorized movement designs.
  • the oven 10 includes a heating and airflow system to supply heat to cavity 17 for heating up any food items that have been carried on one of the first and second food loading sections 21 , 22 into cavity 17 via H-shaped rotating door 20.
  • the heating and airflow system may include one or more of a top air heating element 30, a bottom air heating element 31 , a top plenum 35 and a bottom plenum 38.
  • the heating system may also include an infra-red (IR) heating element 32. It is understood by those skilled in the art that other heating means, such as microwave, steam or a combination thereof, can be used instead of or in addition to air/IR heating elements 30-32.
  • top plenum 35 may be connected to a top air inlet plate 34.
  • Bottom plenum 38 may be connected to a bottom air inlet plate 37.
  • Blower 33 moves air into top plenum 35 and/or bottom plenum 38.
  • Heated air in top plenum 35 and bottom plenum 38 are in gaseous communication with cavity 17 through top air inlet plate 34 and bottom air inlet plate 37, respectively.
  • Top air inlet plate 34 and bottom air inlet plate 37 may each include multiple rectangular shaped tubes for directing hot pressured airstream towards any food items placed on the portion of H -shaped rotating door 20 located within cavity 17.
  • top plenum 35 or bottom plenum 38 can be in gaseous communication through a variety of air opening configurations such as conical shaped nozzles and the like. Moreover, air could enter cavity 17 through only one of top plenum 35 and bottom plenum 38.
  • the diameter of the air inlet tubes on top and bottom air inlet plates 34, 37 may range from 0.25" to 0.75".
  • Each of the air inlet tubes can provide a pressurized hot airstream of approximately 1 " to 2" width coverage directed towards any food items placed on the portion of H-shaped rotating door 20.
  • the top air inlet plate 34 may be placed approximately 4" above food loading sections 21 , 22.
  • the bottom air inlet plate 37 may be placed approximately 1 " below food loading sections 21 , 22.
  • H-shaped rotating door 20 can stop moving, and pressurized hot airstream can be directed towards the food item to begin the cooking process.
  • H-shaped rotating door 20 may rotate in a slight clockwise and counterclockwise fashion within the width of the rotating door (e.g., within the width of side panels 20a, 20b and mid panel 20c).
  • H-shaped rotating door 20 may vacillate between so clockwise from the stopping point and so counter-clockwise from the stopping point in order to increase the hot airstream coverage on the food item on H-shaped rotating door 20, and to avoid overheating of a food item at any spot located directly underneath and/or above one of the air inlet tubes.
  • the diameters of air inlet tubes may increase along the radius from the rotation axis x.
  • the diameters of the air inlet tubes near x are relatively smaller than the diameters of the air inlet tubes farther from x in order to avoid the food portion located near x being overcooked.
  • FIGS 3A-3C there are illustrated a method of cooking when only one of food loading sections 21 , 22 is being used, in accordance with an exemplary embodiment of the present invention.
  • An uncooked raw food item (RF) is initially placed on food loading section 21 (or 22), as shown in Figure 3A.
  • An operator then enters an appropriate cook setting for cooking the food item via control panel 15, and food loading section 21 (or 22) is subsequently rotated and placed within cavity 17, as depicted in Figure 3B.
  • FIGS 4A-4D there are illustrated a method of cooking when both food loading sections 21 , 22 are being used, in accordance with an exemplary embodiment of the present invention.
  • a first uncooked raw food item (RF-1 ) is initially placed on food loading section 21 , as shown in Figure 4A, and an operator enters an appropriate cook setting for cooking the first food item via control panel 15.
  • Food loading section 21 is subsequently rotated to be placed inside cavity 17.
  • RF-1 a second uncooked raw food item
  • RF-2 can be placed on food loading section 22, as depicted in Figure 4B, and the operator enters an appropriate cook setting for cooking the second food item via control panel 15.
  • the above-mentioned sequence can be performed repeatedly for different food items. Since different cook settings (e.g., cooking times) can be entered by an operator (e.g., via control panel 15), any of the above-mentioned food items can be completely different from each other.
  • the present invention as implemented in various embodiments can provide an oven having an H-shaped rotating door for continuously and efficiently cooking a wide variety of food items while minimizing heat loss.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Ovens (AREA)

Abstract

L'invention concerne un four comprenant une enceinte, une cavité, une porte rotative en forme de H, un moteur et une source de chaleur. La cavité, qui comprend une ouverture, est située à l'intérieur de l'enceinte. La porte rotative en forme de H, qui peut être mise en rotation par le moteur, comprend : une première section de chargement d'aliments et une deuxième section de chargement d'aliments. La porte rotative en forme de H sert également de couvercle pour empêcher la chaleur à l'intérieur de la cavité de s'échapper à travers l'ouverture. La source de chaleur transmet de la chaleur à la cavité pour chauffer tout produit alimentaire disposé sur l'une des sections de chargement d'aliments situées à l'intérieur de la cavité.
PCT/US2016/020348 2015-03-02 2016-03-02 Four comportant une porte rotative en forme de h Ceased WO2016141009A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US14/635,765 US9480364B2 (en) 2011-03-31 2015-03-02 Oven having an H-shaped rotating door
US14/635,765 2015-03-02

Publications (1)

Publication Number Publication Date
WO2016141009A1 true WO2016141009A1 (fr) 2016-09-09

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PCT/US2016/020348 Ceased WO2016141009A1 (fr) 2015-03-02 2016-03-02 Four comportant une porte rotative en forme de h

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Cited By (13)

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Publication number Priority date Publication date Assignee Title
EP3051952A4 (fr) * 2013-10-03 2017-08-23 Ovention, Inc. Four comprenant une porte tournante
US9974312B2 (en) 2011-03-31 2018-05-22 Ovention, Inc. Oven having a rotating door
US10390656B2 (en) 2017-08-09 2019-08-27 Sharkninja Operating Llc Cooking device and components thereof
USD873602S1 (en) 2018-08-09 2020-01-28 Sharkninja Operating Llc Lid part of a food preparation device
USD874211S1 (en) 2018-08-09 2020-02-04 Sharkninja Operating Llc Food preparation device and parts thereof
USD903414S1 (en) 2018-08-09 2020-12-01 Sharkninja Operating Llc Cooking basket
USD914447S1 (en) 2018-06-19 2021-03-30 Sharkninja Operating Llc Air diffuser
USD918654S1 (en) 2019-06-06 2021-05-11 Sharkninja Operating Llc Grill plate
US11033146B2 (en) 2019-02-25 2021-06-15 Sharkninja Operating Llc Cooking device and components thereof
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Cited By (71)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9974312B2 (en) 2011-03-31 2018-05-22 Ovention, Inc. Oven having a rotating door
EP3051952A4 (fr) * 2013-10-03 2017-08-23 Ovention, Inc. Four comprenant une porte tournante
US11399657B2 (en) 2017-08-09 2022-08-02 Sharkninja Operating Llc Cooking device and components thereof
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