EP1172022B1 - Four a micro-ondes/convection multi-plateaux - Google Patents

Four a micro-ondes/convection multi-plateaux Download PDF

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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
Application number
EP00926174A
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German (de)
English (en)
Other versions
EP1172022A1 (fr
Inventor
Michael J. Dobie
John Robert Norris
Neal S. Cooper
Carlos Bacigalupe
Robert W. Foreman
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.)
Enersyst Development Center LLC
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Enersyst Development Center LLC
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Filing date
Publication date
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Publication of EP1172022A1 publication Critical patent/EP1172022A1/fr
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Publication of EP1172022B1 publication Critical patent/EP1172022B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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.

Claims (22)

  1. Four (10) comprenant :
    une chambre de cuisson (18) ;
    un ventilateur (60) ;
    un premier plateau disposé à l'intérieur de ladite chambre de cuisson, ledit premier plateau ayant une ouverture d'entrée et une cavité (41) en communication de fluide avec ledit ventilateur, ledit plateau ayant au moins une ouverture (42, 44) en communication de fluide avec ladite chambre de cuisson (18) à travers laquelle des gaz contrôlés en température peuvent s'écouler dans ladite chambre de cuisson (18) ; et au moins une ouverture de retour d'air dans ladite chambre (18) en communication de fluide avec ledit ventilateur (60) pour le retour desdits gaz contrôlés en température vers ledit ventilateur.
  2. Four (10) selon la revendication 1, comprenant en outre une source de chauffage à micro-ondes (210; 410) pour chauffer des produits alimentaires à l'intérieur de ladite chambre de cuisson (18).
  3. Four (10) selon la revendication, 1 comprenant en outre une source de micro-ondes et un guide d'ondes à travers lequel lesdites micro-ondes se déplacent, ledit guide d'ondes ayant une pluralité d'ouvertures à travers lesquelles lesdites micro-ondes peuvent passer dans ladite chambre de cuisson (18).
  4. Four (10) selon la revendication 3, dans lequel lesdites micro-ondes se déplaçant dans ledit guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima.
  5. Four (10) selon la revendication 1 comprenant en outre un élément de chauffage à l'intérieur de ladite chambre (18).
  6. Four (10) selon la revendication 5, comprenant en outre un répartiteur mobile (600) positionné au-dessus dudit élément chauffant, ledit répartiteur étant capable de réfléchir la chaleur dudit élément chauffant vers ledit premier plateau.
  7. Four (10) selon la revendication 6, dans lequel ledit répartiteur est construit avec un matériau réfléchissant les micro-ondes.
  8. Four (10) selon la revendication 1, dans lequel ledit premier plateau a une surface supérieure et une pluralité de déflecteurs (50) faisant saillie de ladite surface supérieure pour supporter un réceptacle alimentaire au-dessus de ladite surface supérieure.
  9. Four (10) selon la revendication 8, dans lequel ladite au moins une ouverture dans ledit premier plateau est configurée pour projeter lesdits gaz contrôlés en température dans une direction qui est sensiblement parallèle à ladite surface supérieure dudit plateau.
  10. Four (10) selon la revendication 1 dans lequel ladite chambre de cuisson (18) comprend une première cavité de cuisson dans laquelle ledit premier plateau est disposé et une seconde cavité de cuisson dans laquelle un second plateau est disposé, ledit second plateau ayant une ouverture d'entrée et une cavité en communication de fluide avec un ventilateur (60), et au moins une ouverture en communication de fluide avec ladite seconde cavité de cuisson.
  11. Four (10) selon la revendication 10 comprenant en outre une première source de chauffage par micro-ondes pour chauffer des produits alimentaires à l'intérieur de ladite première cavité de cuisson et une seconde source de chauffage par micro-ondes pour chauffer des produits alimentaires à l'intérieur de ladite seconde cavité de cuisson.
  12. Four (10) selon la revendication 10 comprenant en outre :
    une première source de micro-ondes et un premier guide d'ondes à travers lequel les micro-ondes se déplacent, ledit premier guide d'ondes ayant une pluralité d'ouvertures à travers lesquelles lesdites micro-ondes peuvent passer dans ladite première cavité de cuisson ; et
    une seconde source de micro-ondes et un second guide d'ondes à travers lequel les micro-ondes se déplacent, ledit second guide d'ondes ayant une pluralité d'ouvertures à travers lesquelles lesdites micro-ondes peuvent passer dans ladite seconde cavité de cuisson.
  13. Four (10) selon la revendication 12 comprenant en outre :
    une troisième source de micro-ondes et un troisième guide d'ondes à travers lequel les micro-ondes se déplacent, ledit troisième guide d'ondes ayant une pluralité d'ouvertures à travers lesquelles lesdites micro-ondes peuvent passer dans ladite première cavité de cuisson ; et
    une quatrième source de micro-ondes et un quatrième guide d'ondes à travers lequel les micro-ondes se déplacent, ledit quatrième guide d'ondes ayant une pluralité d'ouvertures à travers lesquelles lesdites micro-ondes peuvent passer dans ladite seconde cavité de cuisson.
  14. Four (10) selon la revendication 12, dans lequel:
    lesdites micro-ondes se déplaçant dans ledit premier guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit premier guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima ; et lesdites micro-ondes se déplaçant dans ledit second guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit second guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima.
  15. Four (10) selon la revendication 13, dans lequel:
    lesdites micro-ondes se déplaçant dans ledit premier guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit premier guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima ;
    lesdites micro-ondes se déplaçant dans ledit second guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit second guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima ;
    lesdites micro-ondes se déplaçant dans ledit troisième guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit troisième guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima ; et
    lesdites micro-ondes se déplaçant dans ledit quatrième guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit quatrième guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima.
  16. Four (10) selon la revendication 10 comprenant en outre au moins une ouverture de retour d'air dans ladite première cavité de cuisson en communication de fluide avec un ventilateur pour le retour desdits gaz contrôlés en température vers ledit ventilateur et au moins une ouverture de retour d'air dans ladite seconde cavité en communication de fluide avec un ventilateur pour le retour desdits gaz contrôlés en température vers ledit ventilateur.
  17. Four (10) selon la revendication 1, dans lequel ledit ventilateur comprend un boîtier de ventilateur ayant une ouverture d'échappement à travers laquelle une partie dudit air contrôlé en température est évacuée à partir dudit boîtier de ventilateur, ledit four comprenant en outre une ouverture d'entrée d'air ambiant en communication de fluide avec une seconde chambre disposée entre lesdites première et seconde cavités de cuisson, ladite seconde chambre étant en communication de fluide avec ledit ventilateur, dans lequel ledit ventilateur aspire l'air de ladite seconde chambre.
  18. Appareil de traitement thermique comprenant:
    une chambre de traitement thermique ;
    un ventilateur en communication de fluide avec ladite chambre pour faire circuler l'air contrôlé en température dans ladite chambre ;
    un plateau disposé à l'intérieur de ladite chambre, ledit plateau comprenant :
    une partie supérieure ayant une surface supérieure orientée vers le haut ; ladite partie supérieure ayant une pluralité d'ouvertures à travers lesquelles l'air qui circule grâce audit ventilateur peut passer ; et
    une cavité au-dessous de ladite partie supérieure à travers laquelle l'air qui circule grâce audit ventilateur, peut passer.
  19. Appareil de traitement thermique selon la revendication 18, comprenant en outre une source de chauffage par micro-ondes pour chauffer des produits alimentaires à l'intérieur de ladite chambre.
  20. Appareil de traitement thermique selon la revendication 18, comprenant en outre une source de micro-ondes et un guide d'ondes à travers lequel lesdites micro-ondes se déplacent, ledit guide d'ondes ayant une pluralité d'ouvertures à travers lesquelles lesdites micro-ondes peuvent passer dans ladite chambre de cuisson.
  21. Appareil de traitement thermique selon la revendication 20, dans lequel lesdites micro-ondes se déplaçant dans ledit guide d'ondes ont une longueur d'onde et des minima et des maxima prédéterminés, lesdites ouvertures dans ledit guide d'ondes étant positionnées pour correspondre sensiblement auxdits minima ou maxima.
  22. Appareil de traitement thermique selon la revendication 18, dans lequel lesdites ouvertures se présentent sous la forme de déflecteurs (50) faisant saillie à partir de ladite surface supérieure pour supporter un réceptacle alimentaire.
EP00926174A 1999-04-19 2000-04-19 Four a micro-ondes/convection multi-plateaux Expired - Lifetime EP1172022B1 (fr)

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 (fr) 1999-04-19 2000-04-19 Four a micro-ondes/convection multi-plateaux

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EP1172022A1 EP1172022A1 (fr) 2002-01-16
EP1172022B1 true EP1172022B1 (fr) 2007-01-17

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EP (1) EP1172022B1 (fr)
JP (1) JP2002542601A (fr)
KR (1) KR20020002432A (fr)
AT (1) ATE352180T1 (fr)
AU (1) AU773859B2 (fr)
BR (1) BR0009905A (fr)
CA (1) CA2371147A1 (fr)
DE (1) DE60033022T2 (fr)
ES (1) ES2278604T3 (fr)
WO (1) WO2000064219A1 (fr)

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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
KR20070115905A (ko) * 2005-01-26 2007-12-06 에너시스트 디벨롭먼트 센터 엘.엘.씨. 고효율 유체 이송 시스템
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WO2000064219B1 (fr) 2000-12-14
JP2002542601A (ja) 2002-12-10
DE60033022T2 (de) 2007-08-30
AU773859B2 (en) 2004-06-10
AU4474100A (en) 2000-11-02
DE60033022D1 (de) 2007-03-08
WO2000064219A1 (fr) 2000-10-26
ATE352180T1 (de) 2007-02-15
KR20020002432A (ko) 2002-01-09
EP1172022A1 (fr) 2002-01-16
ES2278604T3 (es) 2007-08-16
CA2371147A1 (fr) 2000-10-26
BR0009905A (pt) 2002-03-12

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