FR2667762A1 - System allowing an atmosphere surrounding an oven for cooking food products to be protected - Google Patents

Abstract

The invention relates to a system allowing the atmosphere surrounding an oven for cooking food products to be protected against any odours, excessive temperature, and emanations of air altered to a greater or lesser detrimental extent by the food products being cooked. It consists of a set of gates (reference 38) with double glazing (reference 43) spaced by unequal airgaps (reference 44 and 45), of an extractor (reference 29), of a suction unit (reference 28) and of pipework (reference 6).

Description

 The present invention relates to a system allowing the protection of a surrounding atmosphere, closed or external, against all odors, excessive temperature and air emissions more or less altered by different products, from a cooking oven for food products. , while preserving through a double row of glazing a perfect interior visibility of it, of the said products during cooking.

 This so-called baking oven, more specifically designed for a baker's or pastry cooker's oven etc. ., described in the text above, is in the form of a cabinet-type piece of furniture, a parallelepiped of very aesthetic design and very compact. Its "square" floor area is divided by four compared to a traditional oven.

This oven, as required, will be fitted accordingly for other cooking functions "meats etc ..., etc ...".

 This oven, by its design and its originality, will find its place outside the traditional bakehouses which are out of sight of consumers.

 Its design allows it to be in a sales store where each consumer, not only will see the products being cooked, without any annoying influence of odor and excessive temperature, but will be able to choose the more or less cooked product at will that suits him. Note, as will be described in the text, that this oven with a glass front, isolated, ventilated, is compartmentalized in several boxes called "soles and may have its own individual access door.

An open door does not affect the continuity of cooking of other products in the box.

 Figure (1) - plan view - shows this space-saving oven installed in a conventional manner in a sales store. Mark (1) the baking oven - Mark (2) the sales store - Mark (3) the stationary oven - Loading of the product to be cooked on the front (F) coming from the baking bakery (1). Unloading for the consumer through the same front doors (F).

 To avoid loading for customers and suppressing comings and goings, or for all other reasons of convenience of the oven located in all other places, the oven, by a known process, can be loaded opposite the front ( F) in (F1) bakehouse side; In this case, we find the 2 facades (F) and (F1) identical or approximately identical.

Figure (2) - plan view - represents an original means of installation of this standard oven in a sales store or other places, has a single glass front, serving the so-called "soles" boxes without the load being visible from the consumer. The oven is centered in reference (4) and turns on itself by all kinds of known means "pivot, or reference wheels (7) guided in a circular rail fixed to the ground reference (8) figure (4) from 1800 to the left or right according to the arrows (G) and (Gl).

As a result, the glazed facade (F) passes from the reference store (2) to the reference bakery (1) for loading and returns by returning from 1800 to the reference store side (2) for consumption - manual rotation system or by mechanical control etc ...

In this case, a known system rotating joint, item (5) of the fixed extraction pipe item (6) will be useful. Unless the flexible piping mark (6), to compensate for the differences in length caused by the U-turn, is designed differently "coil, reel, or longer etc ..." or according to figure (3) a simple pipe vertical, as an extension of the axis of rotation of the oven (a) - (b), opening with a marker marquee (11) on the roof of the marker room (10); the reference piping (9) is integral with the reference furnace (3), without a rotating joint. The reference extractor (29) is located between the two reference pipes (9). A rotary seal mark (12) will ensure the roofing waterproofing to piping.

Figure (2) shows the reference oven (3) straddling the reference oven (1) and the reference sales store (2); for reasons of space or aesthetics. I1 goes without saying that the front of the oven (F) can be brought closer to the partition wall (XY) I1 is not shown in Figures (2) and (5), in the oven ca-s centered in reference ( 4) for rotation, sealing system between wall and oven, closing the interstices mark
(13).

This system can be resolved by various known means, hinged panels like door with manual or automatic control. When the oven is turned, these panels or doors retract to return to place when the rotation maneuver is complete. Other sealing possibilities: vertical brooms with large bristles like brush, sliding curtain etc ... etc ... - or simply 2 side panels "elements of the oven body" mark (35) Figure (7) curved having as radius the axis of the reference furnace (4) at the angles thereof. Optional equipment easy to make, the oven having a perfectly square section on the floor "no explanatory figures for this last method of connecting the oven to partitions or to the front wall".

Figure (5) shows the same standard oven with a single, pivoting glass front. - Orientation at will, directly on the reference street (14) or the reference sales store (2) or at the reference bakery (1) on 2 sides for loading into the bakery.

In this case, a separation can be envisaged (15) overlooking the street "window or sliding door or curtain etc ... etc..

Its original modular construction acquires essential qualities
1) Construction cost in pre-assembled and assembled elements, less expensive than a monobloc assembly where there is loss of time due to lack of space and accessibility on a complex group.

 2) Easier, less heavy storage and handling.

 3) Possibility of kit shipment to the customer allowing him easier unloading and especially easy set-up, either in the bakery, or in the sales shop or the passengers, doors, hatches etc ... are often too narrow .

4) This modular construction with pre-assembled elements does not require any specialist for final reassembly - quick sockets, little bolting, electrical and electronic connections from one element to another made by plug-in connection systems and "main-d" multi-pin sockets. reduced work
5) Each modular element includes its own easements, either mechanical or electrical of easy access and independent of each other, they allow rapid interventions and repairs, without being obliged to dismantle one or more organs of the oven to extract the one in question .

 Figures (6) and (7) represent a schematic perspective view of the main assembled and pre-assembled modules, making up the reference food cooking oven (16) - Heating box fitted with 4 optional handling wheels (17) - Two reference air production turbines reference (18) - Two reference turbine and transmission control motors (19) - An electric resistance fireplace or other "fuel" means, by exchanger, gas etc reference (20) - Two rods water injection for a steam source essential for cooking benchmark (21) - A chassis carrying the benchmark assembly (22) - An insulated and insulated electrical and electronic box (23) - A heated air distribution plate and overheated item (24) - Sheet metal above distribution in, hoods item (25) - From the "2nd modular element" cooking box item (26).

A reference cooking box (26) comprising one or more cooking huts called "soles" made of refractory sheet reference (37)
One or more heated and superheated air distribution manifolds (27) "humid or dry air". An extractor hood and reference piping (28). Two reference distribution hoods (25). A reference extractor (29), flexible or rigid suction piping evacuating excess water vapor, odors and excess temperature reference (6). A rotating joint or not depending on whether the oven pivots on itself mark (5). Two vertical uprights oriented for quick opening if interventions in the electrical circuits mark (30). One of the two uprights fitted with the general oven control panel, quick connection by multi-pin outlet. A front panel for protection of the bodywork element "mark (31). A front panel assembly with several gates, two double glazing giving access to the" sole "compartments. Combined assembly for circulation of fresh air coming from outside with suction in the oven with excess water vapor, and all cooking odors "see page I - item 5" mark (32). An insulated rear panel mark (33) and its two light strips mark (34), diffusing through a double glazing ventilated their light inside the oven "disassembly, immediate reassembly by the rear of the oven ll Two left and right panels, insulated, flat mark (35), side bodywork elements. These, depending on the adaptation of the oven in the case of a revolving-oriented oven, could be curved to ensure the seal between wall, partition and oven "previously seen section 9". An optional serving shelf to quick coupling in front of the base of the reference glass panel (36) completes all of the modules making up the baking oven. All the oven modules in contact with the heat are isolated separately, which avoids making tedious connections during disassembly or or reassembly of an organ or another.

The turbine rotation bearings are spaced several centimeters from the face of the furnace to avoid a high temperature on them. Motors, turbine bearings etc ... are mounted on flexible silentblocs to avoid any vibrations and noises from said oven, essential for installation in a sales store.

 Cooking oven operation.

Figure (8) shows the oven in section front view, glass doors mark (32) removed and various marks (31) - (36) - (30) - (33) - (35) - (36) - (34 ) - Figures (6) and (7).

This oven comprises three essential parts as has been seen previously in the composition of modular elements of Figures (6) and (7).

The reference heating box (16)
The reference cooking box (26) and its extractor hood for water vapors and reference cooking odors (28)
The turbine (18 GV) direction of rotation to the right according to arrow (F1) at high speed draws its air, in the "soles" boxes
(37) according to the arrows (F2), to send it to the reference heating block (20) according to the arrow (F3). This preheated air (F3) meets the reference turbine (18 PV) direction of rotation to the left according to arrow (F4) at low speed. Automatically, by the difference in pressure of the turbines, the preheated air is forced back onto the reference heating block (20). By turbulence, and always by the difference in pressure and volume of air drawn in, the air which is thus overheated is automatically forced back into the hood (25a) and distributed in the "soles" box (37) via the air distribution rails (27a) according to the arrows (F5).

-We thus obtain a rotating and closed circuit which is increasingly overheated "after a few minutes of no-load operation, the oven quickly rises in temperature which will remain constant throughout the cooking time of the product".

To equalize the cooking of the product on one side or the other bread for example ", a programmed manual or automatic system reverses the direction of the flow of superheated air; means achieved by modifying the engine speeds.

EXAMPLE: In the first cycle, as described above, the reference turbine (18 GV) rotates faster than the reference turbine (18 PV).

In the second cycle, the reference turbine (18 GV) changes to the turbine speed (18 PV) and the reference turbine (18 PV) changes to the turbine speed (18 GV).

To go back to the first cycle etc ... etc ...

We can easily understand the operation of the closed and alternating circuit. The superheated air flow sometimes goes from left to right according to arrow (A) as described above, and sometimes from right to left according to arrow (B).

Note that the cooking of certain products requires moist air caused manually or automatically by the two reference water injection ramps (21). Jets of water spray which immediately transform into water vapor under the action of the superheated air current.

The suction of excess water vapors, odors, excess temperature, etc., adjacent to the glazed front face of the oven, which cannot be isolated, takes place between 2 glazings with air intake judiciously studied in each box "sole" inside and outside the oven, by means of the reference extraction piping (6) and its reference accelerator (29).

Suction on the glass side according to the arrows (F6) - figure
(8).

See description and figures to follow of the operating principle, of the external protection of the surrounding atmosphere, closed or external, while maintaining perfect visibility inside the oven.

As described above, the 3 basic modular elements concerning the operation of the oven are: the reference heating box (16) equipped with its reference hot air production means (18 PV) - (18 GV) - (20 ) - (21) etc ...

etc.

- the reference cooking box (26) equipped with its reference air distribution hoods (25) - (25 bis) - with its "reference oven" boxes (37) - and its air distribution in each reference box
(27) - (27a).

- The reference extractor hood (28) fitted with its reference pipes (6? - reference extractor (29) - and optionally depending on the mounting of the oven, the reference rotary joint (5).

- Operation of the system allowing the protection of an enclosed or external surrounding atmosphere against all odors, excessive temperature and air emissions more or less altered by different products, from an oven for cooking food products.

The figure (9! Represents the baking oven in cross section "section perpendicular to the front face of the double-glazed gates reference (38).

Figure (10) shows the same figure as above, but partial, on a larger scale.

Note: For clarity in the sketches of Figures (9) and (10) and (11), the opening and locking systems of the marker gates (38) are not shown. Processes known by: gas cylinders which hold both open or closed gates, by springs, etc., etc. Note that the oven as described above, which is the subject of our patent, has its opening gates (38) very widely from bottom to top, leaving wide access to the "decks" for loading and unloading of products. A gate open upwards allows the skilled person to feed his oven without constraints either manually, or by means of a small conveyor belt or other quick-coupling systems on the reference anchor points (39).

It will only be noted that the hinges of the gates are above them in reference (40).

The extractor "vacuum cleaner" reference (29) sucks the ambient air from the reference suction block (28) via the reference (6) suction and discharge pipes.

The air sucked in over the gates in reference (42) - figure (9) and arrows (F6) in figure (8) passes between the 2 reference windows (43) thereof. The panes spaced from the reference doors (38) act as channeling pipe.

With the doors closed, the interior panes, one after the other, do not join but leave a small gap between them mark (44).

Ditto for the exterior windows but with a much larger gap mark (45) than the interior windows, "for clarity see figure (10)".

The reference extractor (29) draws in large volumes of air from the ambient air between the two panes, passing through the large reference interstices (45) according to the arrows (F7) of the reference external panes.
C43).

This air sucked in at high volume (F7) carries in its open circuit and by vacuum the water vapors, odors and excess temperatures produced by the oven, in the direction of the arrows (F8) passing through the small reference interstices (44) of interior windows.

This anti-polluter air circulation system sucked in from outside works thanks to this difference in interstices mark (44) - mark (45), which exists between the windows of the interior and exterior gates.

On the outside, a large volume of fresh air sucked in takes in and by vacuum, a small volume of interior air, note that to avoid costly adjustment of the interstices between the door windows, these have been judiciously adjusted in spacing so as to balance the loss of calories from the oven, until acceptable for external pollution.

This double glazed door or gate system has a double advantage. No risk of high temperature on the exterior glass since it is isolated from the interior glass by a space between the two and also cooled by the fresh air circuit drawn from the outside. Total safety against burns and essential in the case of an oven mounted inside a store. Example: temperature on interior glass on oven side from 250 to 3000 - temperature on exterior glass in contact with customers 50 to 60 after several hours of operation.

Non-limiting description of a door or gate.

Figure (11) shows in 3 views the design of an anti-pollution air circulation door or gate of a cooking oven as described above.

The interior and exterior glass markers (43) stacked and spaced from each other constitute a pipe pipe.

Mark (47) - inside of the oven
Mark (41) - outside of the oven
Mark (43) - outer window "narrower than that
interior "
Mark (43a) - inner window "wider than that
outdoor
Reference (48) - vertical tubular posts, assembly of
interior and exterior windows serving
of chassis and articulation supports
opening and closing
Mark (49) - non-limiting means of assembling windows to the chassis
Mark (50) - left and right handles for opening and
closing doors or gates
Mark (40) - hinges "axes" for opening the door or
gate from bottom to top "see figures (9) and (10
opening in arrow direction (F9)
Arrow (F7) - intake of fresh air at high flow rate through
the large interstices mark (45)
Arrow (F8) - water vapor suction, odors, temperature
excessive etc ... from the inside by the little ones
mark interstices (44).

An appreciable feature in the design of the oven is that it has variable reference boxes (37) - see figures (9) - (10) and (8).

The shelves "of the real name sole", carrying the products to be cooked, item (46), are mounted on guides fixed to the cooking box, and can remain inside the oven at will, "as in the case of tablets" "traditional oven" hearth or extract outside, either from the rear, or on one of the sides, or according to the figures above on the front of the oven, on the side of the doors or gates. This system allows, by removing at least one "sole" shelf, item (46), to find a greater space in height allowing the cooking of more particularly bulky products.

Claims (4)

BEFORE, double-glazed marker doors (38) between which circulates the air sucked in by the marker extractor (29) via the marker suction unit (28) and marker pipes (6)  I) System for protecting a surrounding atmosphere of an oven for cooking different food products, characterized in that it comprises, on the face  2) System according to claim 1 characterized in that the reference windows (43) spaced from the reference doors (38) act as channeling pipe.  3) System according to claim 1 or 2 characterized in that the reference marker (43) and inner marker windows (43a) following each other, do not join, but leave mark interstices (45) and ( 44).  4) System according to any one of the preceding claims, characterized in that the reference interstices (45) of the reference external windows (43) are larger than the reference interstices (44) of the reference internal windows (43a).