Classifications

• • H—ELECTRICITY
  • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
  • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
  • H05B6/00—Heating by electric, magnetic or electromagnetic fields
  • H05B6/64—Heating using microwaves
  • H05B6/6426—Aspects relating to the exterior of the microwave heating apparatus, e.g. metal casing, power cord
• • H—ELECTRICITY
  • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
  • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
  • H05B6/00—Heating by electric, magnetic or electromagnetic fields
  • H05B6/64—Heating using microwaves
  • H05B6/6408—Supports or covers specially adapted for use in microwave heating apparatus
  • H05B6/6411—Supports or covers specially adapted for use in microwave heating apparatus the supports being rotated
• • H—ELECTRICITY
  • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
  • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
  • H05B6/00—Heating by electric, magnetic or electromagnetic fields
  • H05B6/64—Heating using microwaves
  • H05B6/647—Aspects related to microwave heating combined with other heating techniques
  • H05B6/6482—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating

Definitions

• the present invention relates to a dough cooking oven, for example pizza or pie, of the microwave oven type, using a combination of partial vacuum treatment, cooking means and movements of the object to be cooked, simultaneously or successive, to optimize the quality of cooking, reduce its duration and facilitate its control from a dough made of flour and water without leavening agent
• dough cooking ovens conventionally comprise a combination of different cooking means such as infrared and / or microwave for baking the dough both at depth and on the surface, but their operation is constrained in duration by dough raising time
• the use of vacuum in baking ovens (Nabisco Brands patent WO 90/14767) is limited to the creation of a depression either to facilitate the extrusion of dough into a desired form of cake for example, either to facilitate the dehumidification of precooked or cooked dough by creation of steam due to the reduced pressure and the temperature of the dough coming out of the oven
• the use of vacuum within the oven itself to cause the lifting of the dough at the same time as it is seared and baked has not hitherto been produced in known ovens for baking dough
• Patent WO 95/04445 describes an oven which comprises a heating element and a pump to reduce the pressure in order to reduce the cooking heat, which has the effect of not damaging the food
• the water necessary for cooking is contained in a tray at the base of the oven, by effect of vacuum the vaporization temperature of this water is
• European patent 0 586 035 A2 describes an oven which includes a heating element and a vacuum pump in which the vacuum is used to evaporate the moisture contained in bread products. These products contain leavening agents which make the dough grow. In the case of dough made at the time of cooking, or very shortly before, to be cooked in automated machines, using a pod containing water and dough, it is not possible to use agents levants whose action requires a certain time
• the dough to be baked is subjected to a rotational movement around a vertical axis to take account of the inhomogeneities of microwave density in the oven.
• This mode of movement does not fully take into account vertical inhomogeneities wave density or other cooking means, and therefore makes the cooking of the dough imperfect
• the currently known ovens do not allow fine control of the operation of the cooking means, in terms of power and duration of operation for example, in a way directly dependent on the content of the oven and on the different behaviors that different foods subjected to the same cooking method
• the present invention therefore intends to remedy these various problems by using a partial vacuum inside the oven itself to raise the dough by evaporation of the water, this water being contained in greater quantity in the dough, in conjunction with a traditional combination of cooking means, such as microwave and / or infrared, thus allowing its rapid fixing by suitable cooking means.
• a traditional combination of cooking means such as microwave and / or infrared
• the present invention comprises a mechanism for setting the dough holder sole in motion on several axes at the same time, typically vertically and in rotation about this vertical axis to allow perfectly homogeneous cooking of the dough, in depth and in surface, which constitutes a second object of the present invention
• the preparation of a complete dish may include one or more successive passages in the oven, with possible pre-cooking of the dough without ingredients, then complete cooking thereafter
• a third object of the present invention is to be able to integrate the baking oven into a larger, fully automated device for preparing hot dishes according to the requests of a client very quickly served, for example by a fully automated distributor, the choice food being left to the customer, and the preparation of the pizza, for example, then its cooking method being completely adapted with selected ingredients, and produced in a very short time, not exceeding a few minutes
• the device which is the subject of the present invention is therefore a dough cooking oven comprising an internal volume of constitution adapted to the cooking means used, for example reflecting microwaves for a microwave oven, and impermeable to these microwaves to avoid any risk for the operator, a fixed or rotating hearth on which the food intended to be cooked is placed, a system for driving the food-carrying sole in rotation, if it is rotary, at least one means of cooking of these foods, usually placed in the upper part of the oven, a system for controlling the cooking means and their duration of use, an opening part of a size adapted to the size expected for the dishes intended to be cooked, and in general having at least one larger dimension. to the diameter of the rotating floor, essentially characterized in that the operating mode combines
• cooking means for example microwaves and infrared, used separately or simultaneously or successively jointly with the vacuum, to fix it in the expanded position and / or allow the cooking of ingredients on the dough
• the dough to be raised quickly by the action of the vacuum, for example in ten to forty seconds depending on the residual pressure chosen in the oven, then is fixed in its raised position by cooking which includes both ways to bake the inside of the dough and grab its surface
• the dough to be cooked is subjected inside the oven to a combination of movements in different directions to homogenize the cooking of the dough
• the baking of the dough is homogeneous in volume and surface, by successive passage of all the zones of the dough in the same baking zones, therefore taking into account the possible inhomogeneities of local oven temperature or density microwave
• the movement of the baking dough combines a rotational movement around an axis, for example vertical, and a movement in a direction parallel to this axis
• the same motor is used to cause the movements along the vertical axis and in rotation around this axis, thanks to an appropriate transmission system.
• the lower part of the oven opens completely to allow the rapid introduction of the dishes to be cooked in the oven, for example by constituting itself a baking dish sole
• the oven is of essentially cylindrical shape, adapted to the shape of the dough-holder pans, and the cooking means are placed in a manner compatible with this shape, for example by being distributed around the upper part of said oven
• the oven has in its upper part on one half of the infrared tubes protected by a grid, and on the other half a microwave cooking system. Thanks to these provisions, the oven is better adapted to withstand the mechanical stresses linked to the pressure difference between the external medium and the internal partial vacuum. Furthermore, its volume is reduced to a minimum compared to the surface of the baking dish holder floors. Its cylindrical shape also ensures relatively uniform reflection. microwaves on the walls, unlike traditional ovens of parallelepiped construction, the angles of which cause local microwave overdensities Finally, the distribution of the cooking systems at its upper part ensures simple implementation and maintenance
• the treatment undergone by the dough inside the oven, choice of the cooking system or systems started and cooking time is programmed or programmable according to the dough to be cooked and the desired goal.
• the treatment undergone by the dough is subject to the reading of a code written next to the dough on the dough holder sole
• the device which is the subject of the present invention comprises an automated handling system for the paste-holder sole plates for their insertion into the oven and their extraction from said oven.
• FIG. 1 represents a device for baking dough according to the invention, seen in section in the open position
• Figure 2 characterizes the movements of the various components of the oven
• FIG. 3 represents a device according to the invention, seen from above schematically FIG. 4 represents the furnace and the additional equipment necessary for its implementation
• FIG. 5 and Figure 6 show another embodiment of the oven according to the invention
• FIG. 7 shows schematically the operating principle of the oven
• the frame of the oven 1 is of conventional construction, for example metallic II supports all the other parts of the device II essentially consists of an upper part forming the upper part of the oven itself, and d '' a lower part adapted to the support of the lower opening part of the oven 2 and makes it possible to position the dough at the desired height relative to the heating element, as well as motors or mechanisms for setting in motion this lower part and the soles cooking dough holder
• the cooking zone 3 is determined by the upper part of the oven, for example of cylindrical interior shape with a diameter adapted to that of the cooking doughs, and by the removable lower part constituting the oven door and hearth support. cooking dough holder
• the material constituting the interior of the oven is of a nature suitable for the reflection of microwaves generated by the microwave tube, and resistant to temperature generated by infrared systems
• the material conventionally used in commercial microwave ovens will be used.
• the external part of the chassis is made so as to form a Faraday cage and to contain microwave emissions as completely as possible. inside the cooking zone, thus avoiding any danger for the operator of the oven. It is clear that the embodiment without viewing window for the user, or door seal on a side face, makes it possible to achieve this much more perfectly. microwave-tight, by a solid metal wall, continuous in all directions around the volume subjected to microwave radiation This type of oven therefore, due to its shape, is a very safe cooking element for users
• the lower part of the oven is typically guided in vertical movement for opening and closing the oven by a slide 4
• the closing of the oven is made hermetic by a seal 5, by insertion of a rubber or other material seal, for example in the form of an O-ring.
• a sensor for closing the oven completely not shown HERE, will be placed between the fixed parts and oven, preventing for example by a simple circuit breaker, the starting of the oven if it is not hermetically closed
• the desired air tightness allowing a simple vacuum pump to maintain a residual pressure of 0.65 bar in the volume to be cooked for a period of a few tens of seconds at most, is very easy to obtain by a simple seal, and that the tightness of the connection to microwave radiation is significantly greater
• the combination of microwave cooking and vacuum makes it possible to keep the opening part of the oven well pressed in the closed position due to the vacuum, and ensures therefore optimal sealing of the oven during cooking
• An additional advantage is the elimination of cooking odors due to the suction of the gases during this cooking This can be advantageous if many people come to use the oven successively without being bothered
• the upper part of the cooking zone comprises, on a half surface, infrared tubes fixed, for example parallel to each other, to the frame of the oven 1, and protected by a protective grid, for example made of metal.
• These infrared tubes are supplied in energy by a conventional power supply 8, for example 110-220 V 50-60 Hz
• the other half of the upper part of the oven is occupied by a waveguide 9 adapted to the production of microwaves conventionally used in cooking food.
• the magnetron is supplied with energy by a conventional power supply 10, for example 110- 220 V 50-60 Hz
• Power supplies 8 and 10 are optionally provided by a single device
• Cooking devices can also be either infrared or microwave
• a suction pipe 11 is produced to allow the evacuation of the gases contained in the oven during the partial vacuuming of the cooking zone.
• This suction pipe is protected by a fine grid to prevent food particles from disturbing the proper functioning of the vacuum pump
• This aeration pipe is connected by tubes to a vacuum pump 12, which can be of the liquid ring type. It will typically be rotary and adapted to the creation of a residual pressure between 0 to 1 bar, preferably -0 65 bar in a cooking zone representing a volume of around 25 dm3
• This pump is supplied by a power source 13, for example electric of conventional type and possibly common to the supply of cooking systems.
• a pressure gauge 14 may be installed on the circuit of empty to check the installation and quality
• the oven is at the start of the cycle at a temperature of the order of 350 °
• the hearth 16 is introduced into the oven, it is then closed
• the vacuum is created in the oven
• This vacuum has a value which can be variable, a value of 65% being given by way of example
• the creation of a vacuum inside the oven fulfills a double function simultaneously - lowering the pressure causing swelling of the dough
• the dough is a bread type dough without leavening agent, comprising 50% more or less 5% water, the normal is 33% water, this dough is made instantly or very shortly before cooking, the water and the flour being mixed at the moment
• the dough is put in the heated enclosure of the oven, the dough is raised during the depression while continuing to pump, maintains the vacuum (65%) and draws in air saturated with water which has vaporized at 70 ° C
• the suction is carried out in conjunction with the cooking. The suction is then stopped, the pressure returns to zero inside the oven and the dough can be opened and baked.
• the dough is lifted by evaporation of the water by vacuum which lowers the vaporization temperature and lowers the baking temperature
• the bottom support plate 15 intended to accommodate the dough to be cooked is mounted on a vertical support 17 coinciding with the vertical axis of the oven.
• the base 16 (and its plate) can also be fixed in position
• This support consisting for example of two coaxial tubes of different diameter, serves as a movement system for the floor support plate, both for the rotational movement and for the vertical movement
• This support passes through the lower opening part of the oven 2
• the seal is ensured by a seal 18
• the rotation of the sole carrier plate is typically carried out by the action of a motor 19, which can advantageously be of the conventional electric type supplied for example with 110-220 V 50-60 Hz
• a reduction gear or a transmission 20 ensures the setting in rotation of the sole carrier plate
• the vertical movement of the sole carrier plate is achieved by means of a screw or cam system 21 which can be actuated either by a typically electric motor 22, or by means of a transmission from engine 19
• control and control 23 for example electronic or computer and programmed or programmable
• This control system will conventionally comprise a single conventional 110-220 V, 50-60 Hz supply, of power adapted to the theoretical maximum consumption of all of the elements in operation
• This supply can then supply all of the elements, either with alternating current or with current continuous according to the characteristics of the elements chosen for the realization of the oven
• the control system will possibly be adapted to the simultaneous MONITORING of several cooking units. It is for example possible to place in the same general unit for automated preparation of dishes, several ovens of size barely greater than the expanded size of the dishes to be cooked, for example. example less than twenty centimeters in diameter for pizzas for one or two people, controlled by a single cooking processing system, this reducing the total size of the dispenser, and allowing the production of several pizzas in parallel, since the oven is the item that takes the most time
• the oven control system will optionally include a user interface based on the one hand either on a series of level 24 controllers of manometers or wattmeters type, or on a screen for viewing parameters and alerts, and on the other hand data entry keyboard 25, either on switches for controlling the elements, or simply an interface for choosing the ingredients to be placed on the dough, the control software ensuring the calculation of the cooking time and the cooking mode suitable for this combination of ingredients
• a computerized control system also makes it possible to increase the scalability of the oven, by authorizing the inclusion of more advanced programs in the future, according to the evolution of knowledge of cooking or the addition of finer sensors, for example in the dough itself
• a type of cooking product detector 26 may be installed on the side edge of the cooking zone to initiate the operation of the control system 23
• the tray 15 receives a dough carrier not shown which can come from an annex device which pours the dough and / or the condiments.
• this sole is distributed by automated mechanical means.
• the plate 15 has on its upper face an indexing pin to which corresponds a groove or a hollow in the sole and the heating plate has a hollow cutout 28 (FIG. 6) making it possible to make the sole, which protrudes beyond this cutout directly grippable without touching the plate.
• the recessed cutout 29 is arc-shaped to expose a region on which ⁇ sole pulp exceeds door.
• the plate 15 is a fixed non-rotating plate which follows an up and down movement corresponding to the closing and opening of the oven by its movable lower part 2.
• the oven can operate in vacuum by vacuum effect as mentioned above or without vacuum.

Landscapes

• Physics & Mathematics (AREA)
• Electromagnetism (AREA)
• Baking, Grill, Roasting (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Applications Claiming Priority (3)

Publications (1)

Family

ID=9504066

Family Applications (1)

Country Status (5)

Families Citing this family (4)

Family Cites Families (8)

• 1997
  • 1997-02-19 FR FR9702133A patent/FR2759547B1/fr not_active Expired - Fee Related
• 1998
  • 1998-02-19 WO PCT/FR1998/000326 patent/WO1998037735A1/fr not_active Application Discontinuation
  • 1998-02-19 JP JP53633398A patent/JP2001511878A/ja active Pending
  • 1998-02-19 CA CA002280953A patent/CA2280953A1/fr not_active Abandoned
  • 1998-02-19 EP EP98910790A patent/EP1013151A1/fr not_active Withdrawn

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events