EP1172022B1 - Konvektions- und mikrowellenofen mit mehreren einschüben - Google Patents
Konvektions- und mikrowellenofen mit mehreren einschüben Download PDFInfo
- Publication number
- EP1172022B1 EP1172022B1 EP00926174A EP00926174A EP1172022B1 EP 1172022 B1 EP1172022 B1 EP 1172022B1 EP 00926174 A EP00926174 A EP 00926174A EP 00926174 A EP00926174 A EP 00926174A EP 1172022 B1 EP1172022 B1 EP 1172022B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- wave guide
- oven
- openings
- blower
- microwaves
- 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.)
- Expired - Lifetime
Links
- 238000010411 cooking Methods 0.000 claims abstract description 69
- 238000010438 heat treatment Methods 0.000 claims abstract description 47
- 235000013305 food Nutrition 0.000 claims abstract description 45
- 239000003570 air Substances 0.000 claims description 53
- 238000004891 communication Methods 0.000 claims description 20
- 239000012530 fluid Substances 0.000 claims description 20
- 239000007789 gas Substances 0.000 claims description 14
- 239000012080 ambient air Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000007669 thermal treatment Methods 0.000 claims 6
- 238000005485 electric heating Methods 0.000 abstract description 4
- 230000001902 propagating effect Effects 0.000 abstract description 2
- 230000000712 assembly Effects 0.000 description 6
- 238000000429 assembly Methods 0.000 description 6
- 238000005192 partition Methods 0.000 description 6
- 230000009977 dual effect Effects 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 238000009826 distribution Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010907 mechanical stirring Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
Images
Classifications
-
- 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
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/02—Stoves or ranges heated by electric energy using microwaves
-
- 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
- H05B6/6485—Aspects related to microwave heating combined with other heating techniques combined with radiant heating, e.g. infrared heating further combined with convection heating
-
- 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
-
- 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
- H05B6/70—Feed lines
- H05B6/707—Feed lines using waveguides
- H05B6/708—Feed lines using waveguides in particular slotted waveguides
-
- 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
- H05B6/80—Apparatus for specific applications
-
- 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
- H05B2206/00—Aspects relating to heating by electric, magnetic, or electromagnetic fields covered by group H05B6/00
- H05B2206/04—Heating using microwaves
- H05B2206/046—Microwave drying of wood, ink, food, ceramic, sintering of ceramic, clothes, hair
Definitions
- the present invention relates to a multi-shelved oven having multiple heating means, including convection, microwave and radiant food heating means.
- the oven disclosed herein relates primarily to ovens suitable for use in the commercial food service industry, such as fast food restaurants, and other food service application where there is great variety in the food products prepared, the need for speedy thermalization of food and space constraints. While various oven designs are known and available for commercial food service applications, there still exists a need for an efficient and effective oven that allows for simultaneous cooking of different food products requiring different heat treatments. Single cavity ovens have been designed heretofore that include microwave and convection heat transfer cooking means. While such ovens meet the needs of certain commercial food service applications by providing rapid thermalization and cooking, the inability to cook different foods simultaneously with different heating conditions and cook cycles does not provide needed flexibility. Furthermore, known combination ovens often require mechanical means to stir the microwave or move the food product in order to achieve even microwave heat transfer to the food product.
- the present invention provides an oven that meets a need in the food service industry for an oven provides rapid heating/cooking and the ability to cook multiple food products simultaneously under different conditions and cook cycles. Moreover, the ovens of the present invention provide a microwave heating means that does not require mechanical stirring of microwaves or movement of food products to achieve substantially uniform distribution of microwave energy into the cooking cavities of the oven.
- the present invention provides a novel thermal food treatment system that combines multiple means of heating in a single system.
- an oven in one aspect of the invention includes a cooking chamber, a blower and a shelf disposed within the cooking chamber.
- the shelf has a unique design in that it has an inlet opening and cavity in fluid communication with the blower and at least one opening in fluid communication with the cooking chamber through which temperature controlled air can flow into the cooking chamber to cook food by convection heating.
- the oven further comprises a microwave heating source for heating food products within said cooking chamber, thereby providing multiple heating methods (convection and microwave).
- the microwave heating means includes a microwave source and wave guide through which microwaves travel.
- the wave guide includes a plurality of openings through which microwaves can pass into said cooking chamber.
- the openings in the wave guide are positioned to correspond with the predetermined minima or maxima for the microwave wavelength propagating within the wave guide. That is the spacing of the wave guide openings occurs at multiples of predetermined minima and/or maxima for the microwaves within the guide generated by the microwave source, most commonly a magnetron.
- a heating element can be mounted within the cooking chamber, providing an additional heating means
- a movable, reflective stirrer is positioned above the heating element to reflect heat from the heating element toward a food product.
- the shelf includes a plurality of louvers protruding from the top surface of the shelf for supporting a food receptacle thereby allowing air to flow freely beneath the food product or receptacle.
- the louvers have openings that direct temperature controlled air in a direction substantially parallel to the top of the shelf
- the cooking chamber comprises a first cooking cavity and a second cooking cavity and includes a first shelf and a second shelf.
- the first shelf has an inlet opening and cavity in fluid communication with a blower and the second shelf has an inlet opening and cavity in fluid communication with a blower.
- both the first and second shelves have at least one opening in fluid communication with the first cooking cavity and second shelf having at least one opening in fluid communication with said second cooking cavity, respectively.
- microwave heating is provided in the first and second cavities through wave guides, preferably a pair of wave guides associated with each cavity.
- the preferred wave guide arrangement again provides a wave guide having a predetermined minima and maxima and openings in the wave guide positioned to substantially correspond the minima or maxima, thereby providing efficient and even distribution of microwave energy into the cooking cavities along the length of the wave guide.
- Oven 10 includes an exterior cabinet 12 defined by exterior side walls, exterior top and bottom walls and an exterior rear wall. Preferably said walls are constructed of a stainless steel material. Hingedly secured to the front of the oven is door 14 which permits food products to be placed in and out of the interior of the oven. A handle 16 with latching means is secured to door 14 to allow the door to be secured in a closed position during cooking.
- the door 14 is designed by known conventional means for preventing microwave leakage from the chamber 18 while the door is closed.
- FIGS. 2-4, 16-17 and 19 chamber 18 is defined by interior side walls 19 and 21, back wall 23, top wall 25 and bottom wall 27 (collectively the oven chamber interior walls).
- said oven chamber interior walls are constructed of a stainless steel material.
- chamber 18 further comprises a plurality of cooking cavities 18a.
- upper shelf 20 and 22 are movably mounted within the oven chamber 18 and are positioned atop brackets to hold the shelves in position.
- Bottom shelf 24 can rest on the bottom of the oven chamber or, if desired, can rest on a bracket as well.
- Said brackets are generally shown by reference numeral 30 and are secured to the interior side walls of the oven cavity on opposite sides of the cavity walls.
- louvers 50 After the temperature controlled air is disposed into the shelf cavity, the air then passes through openings 52 in louvers 50 which project from the top portion 31 of each shelf
- the louvers 50 are positioned at spaced areas and permit air to exit via openings in the louvers in a direction substantially parallel to the top portion of the shelf, at least as it initially exits a louver 50.
- the openings on louvers 50 are best seen in FIGS. 5 and 8 and are represented by reference numeral 52.
- food products disposed within the oven cavity are heated via convective heat transfer.
- One advantage of the louvered openings projecting from the shelf is that when a pan or other food receptacle is placed on the shelf, heated air travels freely beneath the pan and between the louvers providing very effective convective heat transfer.
- the louvers are inverted and do not project from the top of the shelf, but instead project into the shelf cavity.
- the louvers act like scoops within the shelf cavity. While this configuration does not allow air to flow freely beneath a food tray disposed over the openings, a wire rack 900 (FIG. 10) may be placed on the shelf to lift the food receptacle (or food) from the top surface of the shelf, thereby providing satisfactory convection heat transfer.
- the top surface of the shelf 31a has vertically extending protrusions 50a, recessed areas or surfaces 46 and openings 48 disposed in the recesses areas.
- the arrows shown in FIG. 9B generally depict the direction of air travel into the shelf cavity 41 a and through openings 48.
- one advantage of the shelf design depicted in FIGS. 9A and 9B is that when a pan or other food receptacle is placed on the shelf, heated air travels freely beneath the pan and between the louvers providing very effective convective heat transfer.
- each blower assembly 60 comprises a blower housing 64, a blower wheel 66 and a shaft 68 operably connected to a motor which rotates each blower wheel.
- each blower wheel is turned by a single axle 68 which is operably connected to a motor means.
- a 73,55 W motor has been found to be adequate.
- a blower wheel of the forward inclined type has also been found to be adequate. Air is drawn into the blower housing and is disposed into tapered ducts 62 which, as shown, are disposed between the cabinet side wall and the oven chamber side wall 19.
- each tapered duct has a proximal end 162 and a distal end 168.
- An inlet opening is provided at proximal end where temperature controlled gas from blower 60 enters the duct (i.e., inlet opening 164 is in fluid communication with the blower assembly associated with the duct).
- each tapered duct 62 has an elongated opening 70 at the bottom inward facing wall and also has a plurality of orifices 72.
- the orifices 72 and elongated opening 70 are formed in the side wall 19 of the oven chamber 18 (FIG. 12) with the remainder of the duct 62 being formed by two tapered side walls and a top wall. Temperature controlled gases entering each duct 62 exit through openings 72 into the respective oven cavities to heat the food product contained within said cavities. Further, as shown, a portion of the air entering each duct 62 also exits through opening 70 and flows respectively into the shelf cavities 18a of shelves 20, 22 and 24. In other words, each tapered duct feeds a separate shelf (20, 22, 24) and also feeds temperature controlled air through orifices 72 above each shelf (20, 22, 24).
- convective heat transfer is achieved by the present oven design through orifices located in the oven cavity side wall above each shelf and also through the shelves themselves through the louvers disposed on the top portion of each shelf.
- the oven would not include orifices 72 and therefore all heated gas would flow from ducts 62 into the shelf associated with the duct.
- air return openings 90 are provided in side wall 19 within each cooking cavity 18a for the return of gas from each cooking cavity to blowers 60.
- each cavity can function as an independent convection oven, thereby allowing cooking of different foods at different temperatures and on different cycles.
- the air return openings 90 may be covered by a filter assembly 300 mounted to side wall 19 by a bracket 302 or other known means to prevent food particles, grease and other materials from escaping the cooking cavity through the return openings.
- a preferred filter assembly 300 is shown in FIGS. 13A-C and 14 and comprises a filter frame 304 which supports a perforated metal plate 306 that is folded in an accordion fashion thereby providing a greater surface area over which return air passes before exiting the cooking chamber through the return openings.
- the temperature of the circulated air or gas can be controlled by any known means.
- One suitable means to heat and control the temperature of the air is by well known electric heating rods 80 (i.e., Calrod) (FIG. 7) or "gas burner” (not shown).
- Heating rods 80 can be disposed in any suitable location.
- heat rods are placed as shown in FIG. 7 in the return air path for the oven.
- FIG. 7 shows just one heating rod placed between the upper and middle ducts 62 in the area between the exterior cabinet side wall and the cavity side wall 19.
- a heating element is placed above each duct 62 through the openings 82 shown in FIG. 7.
- duct 62 may have a constant taper from proximal end 162 to distal end 168 as shown in FIGS. 3-5 and 7 or may, have multiple degrees of taper as shown by the dashed lines in FIG. 11. As shown in FIG. 11 and denoted by the cross hatched lines, duct 62 may have a dual taper configuration, which has been found to provide even air flow from the orifices along the length of the duct.
- said duct has a first horizontal tapered portion 160 adjacent proximal end 162 and inlet opening 164 (i.e., the opening where air from the blower enters the duct) and a second horizontal tapered portion 166 adjacent the distal end 168.
- the first horizontal tapered portion 160 has a greater angle of taper than the second horizontal tapered portion 166 which has a lower slope.
- the first horizontal tapered portion 160 extends approximately one-quarter to one-half of the length of the duct. The degree of taper in the first and second horizontal tapered portions may vary.
- the first horizontal tapered portion tapers down 2,54 cm for every 2,54 to 7,62 cm of length and the second horizontal tapered portion tapers 2,54 cm for every 17,78 to 40,64 cm of length.
- said duct not only includes the dual taper horizontally along its length described above, but also includes a vertically tapered portion 170 adjacent proximal end 162 to further enhance air flow into the duct and even distribution of heated air into the oven chamber along the length of the duct
- an electric heating element 101 e.g., Calrod heating elements
- an electric heating element 101 may also be disposed adjacent the top of the oven cavity so as to provide a means for broiling food products disposed on the upper shelf (see FIGS. 1, 2 and 6).
- each magnetron 210 feeds microwaves into and through a conduit 212 associated with the particular magnetron assembly and through the openings 200 and into the oven cavity.
- the openings 200 and conduit structure 212 are arranged such that a more uniform dispensing of microwave is provided within the oven cavity.
- a preferred configuration for the openings 200 is shown in the figures. Other configurations may also be determined and will vary according to the design and dimensions of the cooking cavity.
- each cavity 18a has its own independent microwave source (i.e., magnetrons assemblies).
- magnetrons assemblies i.e., magnetrons assemblies
- each cavity 18a has its own independent microwave source.
- Each wave guide includes a plurality of openings 404, preferably slots, through which the microwaves travel into the cooking cavity.
- the slots 404 are spaced to provide substantially even microwave distribution along the length of the wave guide. Specifically, the slots are spaced approximately at multiples of the calculated minima or maxima for the microwaves generated by the microwave source, i.e. magnetron. The minima and maxima for a particular wave guide and magnetron are calculated by known means.
- slots 404 are preferably disposed at angles in relation to the length of wave guides which run generally from the back towards the front of each cavity.
- blowers assemblies 500 are preferably provided to cool the magnetrons 410 during operation.
- reciprocating reflective stirrers 600 are disposed above the heating elements at the top of heating chamber 18 for reflecting heat from the heating element toward the shelf below.
- the stirrers are made of a material that is also microwave reflective so that enhanced stirring of microwaves is achieved, thereby promoting evenness of cooking.
- a suitable stirrer material is stainless steel.
- the reflective stirrer 600 is operably connected to bearing 602 which is moved by link 604, which in turn is connected to a drive link 606 driven by motor 608.
- Air from partition chamber 708 is then drawn through openings 710 to both the upper and lower blower assemblies 60 which are in fluid communication with the partition chamber. Exhaust air flow and "make up" ambient air flow into the system is depicted by the arrows in FIGS. 19 and 20.
- the location of the partition chamber between the cooking cavities of the oven is particularly advantageous since the heat from the cooking cavities heats the air in the partition chamber, thus acting as a heat exchanger to preheat ambient air.
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- Physics & Mathematics (AREA)
- Electromagnetism (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Electric Ovens (AREA)
- Constitution Of High-Frequency Heating (AREA)
Claims (22)
- Ofen (10) mit:einer Kochkammer (18);einem Gebläse (60);einem ersten Regalboden, der sich in der Kochkammer befindet, wobei der erste Regalboden eine Einlassöffnung und einen Hohlraum (41) in Fluid-Verbindung die mit dem Gebläse aufweist, und der Regalboden zumindest eine Öffnung (42, 44) in Fluid-Verbindung mit der Kochkammer (18) aufweist, durch die temperaturgesteuerte Gase in die Kochkammer (18) strömen können; und zumindest einer Luftrückführöffnung in der Kammer (18) in Fluid-Verbindung mit dem Gebläse (60), um die temperaturgesteuerten Gase zum Gebläse zurückzuführen.
- Ofen (10) nach Anspruch 1, außerdem mit einer Mikrowellen-Heizquelle (210; 410) zum Erhitzen von Lebensmittelprodukten in der Kochkammer (18).
- Ofen (10) nach Anspruch 1, außerdem mit einer Mikrowellen-Quelle und einem Wellenleiter, durch den die Mikrowellen geleitet werden, wobei der Wellenleiter eine Vielzahl von Öffnungen hat, durch die die Mikrowellen in die Kochkammer (18) eintreten können.
- Ofen (10) nach Anspruch 3, wobei die Mikrowellen, die in dem Wellenleiter geleitet werden, eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnungen in dem Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima oder Maxima übereinzustimmen.
- Ofen (10) nach Anspruch 1, außerdem mit einem Heizelement in der Kammer (18).
- Ofen (10) nach Anspruch 5, außerdem mit einem bewegbaren Rührmittel (600), das über dem Heizelement angeordnet ist, wobei das Rührmittel ausgestaltet ist, um Hitze von dem Heizelement in Richtung auf den ersten Regalboden zu reflektieren.
- Ofen (10) nach Anspruch 6, bei dem das Rührmittel aus einem Mikrowellen reflektierenden Material hergestellt ist.
- Ofen (10) nach Anspruch 1, bei dem der erste Regalboden eine obere Fläche und eine Vielzahl von Luftschlitzen (50) aufweist, die von der oberen Fläche vorstehen, um ein Lebensmittelbehältnis über der oberen Fläche abstützend zu halten.
- Ofen (10) nach Anspruch 8, bei dem die zumindest eine Öffnung in dem ersten Regalboden konfiguriert ist, um die temperaturgesteuerten Gase in einer Richtung auszustoßen, die im Wesentlichen parallel zur oberen Fläche des Regalbodens verläuft.
- Ofen (10) nach Anspruch 1, bei dem die Kochkammer (18) einen ersten Kochraum, indem sich der erste Regalboden befindet, und einen zweiten Kochraum aufweist, in der sich ein zweiter Regalboden befindet, wobei der zweite Regalboden eine Einlassöffnung und einen Hohlraum in Fluid-Verbindung mit einem Gebläse (60) sowie zumindest eine Öffnung in Fluid-Verbindung mit dem zweiten Kochraum aufweist.
- Ofen (10) nach Anspruch 10, außerdem mit einer ersten Mikrowellen-Heizquelle zum Erhitzen von Lebensmittelprodukten in dem ersten Kochraum und einer zweiten Mikrowellen-Heizquelle zum Erhitzen von Lebensmittelprodukten in dem zweiten Kochraum.
- Ofen (10) nach Anspruch 10, außerdem mit:einer ersten Mikrowellen-Quelle und einem ersten Wellenleiter, durch den die Mikrowellen geleitet werden, wobei der erste Wellenleiter eine Vielzahl von Öffnungen hat, durch die die Mikrowellen in den ersten Kochraum eintreten können; undeiner zweiten Mikrowellen-Quelle und einem zweiten Wellenleiter, durch den die Mikrowellen geleitet werden, wobei der zweite Wellenleiter eine Vielzahl von Öffnungen hat, durch die die Mikrowellen in den zweiten Kochraum eintreten können.
- Ofen (10) nach Anspruch 12, außerdem mit:einer dritten Mikrowellen-Quelle und einem dritten Wellenleiter, durch den die Mikrowellen geleitet werden, wobei der dritte Wellenleiter eine Vielzahl von Öffnungen hat, durch die die Mikrowellen in den ersten Kochraum eintreten können; undeiner vierten Mikrowellen-Quelle und einem vierten Wellenleiter, durch den die Mikrowellen geleitet werden, wobei der vierte Wellenleiter eine Vielzahl von Öffnungen hat, durch die die Mikrowellen in den zweiten Kochraum eintreten können.
- Ofen (10) nach Anspruch 12, wobei
die Mikrowellen, die in dem ersten Wellenleiter geleitet werden, eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnungen in dem ersten Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima und Maxima übereinzustimmen; und
die Mikrowellen, die in dem zweiten Wellenleiter geleitet werden, eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnungen in dem zweiten Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima und Maxima übereinzustimmen; und - Ofen (10) nach Anspruch 13, bei dem:die Mikrowellen, die in dem ersten Wellenleiter geleitet werden, eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnungen in dem ersten Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima und Maxima übereinzustimmen;die Mikrowellen, die in dem zweiten Wellenleiter geleitet werden, eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnungen in dem zweiten Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima und Maxima übereinzustimmen;die Mikrowellen, die in dem dritten Wellenleiter geleitet werden, eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnungen in dem dritten Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima und Maxima übereinzustimmen; unddie Mikrowellen, die in dem vierten Wellenleiter geleitet werden, eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnungen in dem vierten Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima und Maxima übereinzustimmen.
- Ofen (10) nach Anspruch 10, außerdem mit zumindest einer Luftrückführöffnung in dem ersten Kochraum in Fluid-Verbindung mit einem Gebläse, um die temperaturgesteuerten Gase zu dem Gebläse zurückzuführen, und zumindest einer Luftrückführöffnung in dem zweiten Hohlraum in Fluid-Verbindung mit einem Gebläse, um die temperaturgesteuerten Gase zu dem Gebläse zurückzuführen.
- Ofen (10) nach Anspruch 1, bei dem das Gebläse ein Gebläsegehäuse mit einer Auslassöffnung hat, durch die ein Teil der temperaturgesteuerten Luft aus dem Gebläsegehäuse ausgestoßen wird, wobei der Ofen außerdem eine Umgebungsluft-Einlassöffnung in Fluid-Verbindung mit einer zweiten Kammer hat, die sich zwischen dem ersten und dem zweiten Kochraum befindet, wobei diese zweite Kammer mit dem Gebläse in Fluid-Verbindung steht, wobei das Gebläse Luft aus dieser zweiten Kammer ansaugt.
- Thermische Behandlungsvorrichtung, mit:einer thermischen Behandlungskammer;einem Gebläse in Fluid-Verbindung mit dieser Kammer, um temperaturgesteuerten Luft in dieser Kammer zu zirkulieren;einem Regalboden, der sich in der Kammer befindet, wobei der Regalboden aufweist:einen oberen Bereich mit einer nach oben zeigenden oberen Fläche, wobei der obere Bereich eine Vielzahl von Öffnungen aufweist, durch die durch das Gebläse zirkulierte Luft strömen kann; undeinen Hohlraum unter dem oberen Bereich, durch den durch das Gebläse zirkulierte Luft strömen kann.
- Thermische Behandlungsvorrichtung nach Anspruch 18, außerdem mit einer Mikrowellen-Heizquelle zum Erhitzen von Lebensmittelprodukten in dieser Kammer.
- Thermische Behandlungsvorrichtung nach Anspruch 18, außerdem mit einer Mikrowellen-Quelle und einem Wellenleiter, durch den die Mikrowellen geleitet werden, wobei der Wellenleiter eine Vielzahl von Öffnungen hat, durch die die Mikrowellen in die Kochkammer eintreten können.
- Thermische Behandlungsvorrichtung nach Anspruch 20, bei der die in dem Wellenleiter geleiteten Mikrowellen eine Wellenlänge sowie vorbestimmte Minima und Maxima haben, wobei die Öffnung in dem Wellenleiter angeordnet sind, um im Wesentlichen mit diesen Minima und Maxima übereinzustimmen.
- Thermische Behandlungsvorrichtung nach Anspruch 18, bei der die Öffnungen die Form von Luftschlitzen (50) haben, die von der oberen Fläche vorstehen, um einen Lebensmittelbehälter abstützend zu halten.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US13006799P | 1999-04-19 | 1999-04-19 | |
US130067P | 1999-04-19 | ||
PCT/US2000/010624 WO2000064219A1 (en) | 1999-04-19 | 2000-04-19 | Multi-shelved convection microwave oven |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1172022A1 EP1172022A1 (de) | 2002-01-16 |
EP1172022B1 true EP1172022B1 (de) | 2007-01-17 |
Family
ID=22442904
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP00926174A Expired - Lifetime EP1172022B1 (de) | 1999-04-19 | 2000-04-19 | Konvektions- und mikrowellenofen mit mehreren einschüben |
Country Status (10)
Country | Link |
---|---|
EP (1) | EP1172022B1 (de) |
JP (1) | JP2002542601A (de) |
KR (1) | KR20020002432A (de) |
AT (1) | ATE352180T1 (de) |
AU (1) | AU773859B2 (de) |
BR (1) | BR0009905A (de) |
CA (1) | CA2371147A1 (de) |
DE (1) | DE60033022T2 (de) |
ES (1) | ES2278604T3 (de) |
WO (1) | WO2000064219A1 (de) |
Families Citing this family (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2406489A (en) * | 2003-09-29 | 2005-03-30 | Stephen Graham Rutherford | Food item or cookware support platter for forced air/microwave cooking |
CA2595820A1 (en) * | 2005-01-26 | 2006-08-03 | Enersyst Development Center, Llc | High efficiency fluid delivery system |
KR100697024B1 (ko) * | 2005-04-26 | 2007-03-20 | 엘지전자 주식회사 | 조리기기 |
KR20060128372A (ko) * | 2005-06-10 | 2006-12-14 | 삼성전자주식회사 | 오븐 |
KR101106636B1 (ko) | 2005-06-10 | 2012-01-18 | 삼성전자주식회사 | 오븐 |
KR100757120B1 (ko) * | 2005-07-25 | 2007-09-10 | 엘지전자 주식회사 | 전기 오븐 |
DE102006012041A1 (de) * | 2006-03-16 | 2007-09-20 | Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V. | Mikrowellenofen |
JP5890142B2 (ja) * | 2011-10-13 | 2016-03-22 | 三菱電機株式会社 | 加熱調理器 |
JP6012277B2 (ja) * | 2012-06-12 | 2016-10-25 | 三菱電機株式会社 | 加熱調理器 |
US9677774B2 (en) | 2015-06-08 | 2017-06-13 | Alto-Shaam, Inc. | Multi-zone oven with variable cavity sizes |
US9879865B2 (en) | 2015-06-08 | 2018-01-30 | Alto-Shaam, Inc. | Cooking oven |
US10088172B2 (en) | 2016-07-29 | 2018-10-02 | Alto-Shaam, Inc. | Oven using structured air |
US10890336B2 (en) | 2015-06-08 | 2021-01-12 | Alto-Shaam, Inc. | Thermal management system for multizone oven |
US10337745B2 (en) * | 2015-06-08 | 2019-07-02 | Alto-Shaam, Inc. | Convection oven |
JP6143901B2 (ja) * | 2016-02-18 | 2017-06-07 | 三菱電機株式会社 | 加熱調理器 |
US10598391B2 (en) | 2016-04-15 | 2020-03-24 | Alto-Shaam, Inc. | Oven with enhanced air flow system and method |
KR20190089408A (ko) * | 2018-01-22 | 2019-07-31 | 카길 인코포레이티드 | 마이크로웨이브를 이용한 음식 조리하는 방법 및 시스템 |
WO2021067406A1 (en) * | 2019-09-30 | 2021-04-08 | Alto-Shaam, Inc. | Shelf activated airflow control in multizone oven |
CN116683200B (zh) * | 2023-06-14 | 2023-11-21 | 扬州玛克微尔科技有限公司 | 一种基布烘干用高功率波导缝隙天线阵 |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS56119425A (en) * | 1980-02-22 | 1981-09-19 | Sanyo Electric Co Ltd | Microwave oven |
US4455478A (en) * | 1981-11-17 | 1984-06-19 | Sunset Ltd. | Portable unit for heating packaged food |
DE3574219D1 (en) * | 1984-08-14 | 1989-12-14 | Microwave Ovens Ltd | Microwave oven |
IT1236295B (it) * | 1989-11-29 | 1993-02-02 | Zanussi Grandi Impianti Spa | Forno di cottura combinato a microonde e convenzione forzata |
WO1994016606A1 (en) * | 1993-01-28 | 1994-08-04 | Julio Antonio Gomez | Apparatus for microwave cooking |
-
2000
- 2000-04-19 ES ES00926174T patent/ES2278604T3/es not_active Expired - Lifetime
- 2000-04-19 DE DE60033022T patent/DE60033022T2/de not_active Expired - Fee Related
- 2000-04-19 BR BR0009905-8A patent/BR0009905A/pt not_active IP Right Cessation
- 2000-04-19 JP JP2000613228A patent/JP2002542601A/ja active Pending
- 2000-04-19 AT AT00926174T patent/ATE352180T1/de not_active IP Right Cessation
- 2000-04-19 EP EP00926174A patent/EP1172022B1/de not_active Expired - Lifetime
- 2000-04-19 CA CA002371147A patent/CA2371147A1/en not_active Abandoned
- 2000-04-19 KR KR1020017013286A patent/KR20020002432A/ko not_active Application Discontinuation
- 2000-04-19 WO PCT/US2000/010624 patent/WO2000064219A1/en active IP Right Grant
- 2000-04-19 AU AU44741/00A patent/AU773859B2/en not_active Ceased
Also Published As
Publication number | Publication date |
---|---|
BR0009905A (pt) | 2002-03-12 |
CA2371147A1 (en) | 2000-10-26 |
JP2002542601A (ja) | 2002-12-10 |
AU4474100A (en) | 2000-11-02 |
AU773859B2 (en) | 2004-06-10 |
DE60033022D1 (de) | 2007-03-08 |
ES2278604T3 (es) | 2007-08-16 |
DE60033022T2 (de) | 2007-08-30 |
ATE352180T1 (de) | 2007-02-15 |
KR20020002432A (ko) | 2002-01-09 |
EP1172022A1 (de) | 2002-01-16 |
WO2000064219A1 (en) | 2000-10-26 |
WO2000064219B1 (en) | 2000-12-14 |
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