JP2016534306A - Oven with revolving door - Google Patents

Abstract

Disclosed is an oven comprising a housing, a cavity provided in the housing, and a rotating part having a first food loading part and a second food loading part. The cavity has a single opening for loading food into the cavity. When one of the first and second food loading parts is located outside the cavity, the other of the first and second food loading parts is located inside the cavity. The first cooking setting of the oven when the first food loading part is in the cavity and the second cooking setting of the oven when the second food loading part is in the cavity are independently controllable. The first food loading section and the second food loading section are separated by a divider, which prevents heat from escaping from the cavity through the opening.

Description

(Cross-reference of related applications)
This application claims priority from US patent application Ser. No. 14 / 045,257, filed Oct. 3, 2013, the entire contents of which are hereby incorporated by reference.

  The present invention relates generally to ovens, and more particularly to ovens with revolving doors that can provide continuous food cooking while minimizing heat loss.

  Generally, a conveyor oven has a first opening for loading uncooked food and a second opening for serving cooked food at the opposite end. Stainless steel conveyor belts are commonly used to transport food items from the loading platform through the heated cavity between the first opening and the second opening and finally to the pick-up platform. The conveyor belt extends far enough from both openings to allow safe loading and unloading of food items from the loading and unloading tables. This arrangement allows food items to be placed on a conveyor belt based on continuity for continuous and stable cooking. The only limitation for placing a certain quantity of the same food product on the conveyor oven is the speed of the conveyor belt, which stays inside the heated cavity for the food product to be fully cooked Related to time.

  Conveyor ovens are particularly advantageous when foodstuffs provided in commercial catering industry activities, such as restaurants, are cooked at the same temperature for the same amount of time in a relatively large kitchen area. The operator need only set the temperature, blower speed, and conveyor belt speed as needed to cook the selected food. Once these three parameters are set, the oven operates continuously without requiring any additional adjustments. Even a person who is unskilled in cooking technology can obtain a high-quality cooked food by simply placing food on the loading table of the conveyor oven. Due to ease of operation and high throughput, conveyor ovens are eagerly desired in restaurants and other restaurant industries that have sufficient space to accommodate the conveyor oven.

  However, conveyor ovens also have drawbacks. For example, most catering industries offer a variety of different foods such as pizza, chicken, vegetables and pies, which require a wide range of cooking times and heat transfer profiles. Even a single cook order in a restaurant may contain a variety of different cooking ingredients that require different cooking times, temperatures, and blower speeds. Conveyor ovens are very efficient when cooking similar food items, but are not efficient for cooking a variety of food items that require very different cooking times and heat transfer profiles. In addition, the two openings contribute to significant heat loss during operation of the conveyor oven. As a result, the conveyor oven is not energy efficient because the lost heat needs to be added to maintain the cooking temperature. Also, the space required for the conveyor oven loading and unloading tables limits the usage of the conveyor oven to those having a relatively large commercial kitchen.

  Therefore, it would be desirable to provide an efficient and small footprint oven that does not have significant heat loss, such as a conveyor oven, that accommodates different cooking times and cooking temperatures.

  It has been found that the above objects of the present invention can be achieved by various related aspects including an oven having a revolving door.

  More specifically, a housing, a cavity provided in the housing, a rotating part having a first food loading part and a second food loading part, and a heat source for supplying heat to the cavity. The present invention relates to an oven provided. The cavity has a single opening for loading food into the cavity. When one of the first and second food loading parts is located outside the cavity, the other of the first and second food loading parts is located inside the cavity. The first cooking setting of the oven when the first food loading part is in the cavity and the second cooking setting of the oven when the second food loading part is in the cavity are independently controllable. The first food loading section and the second food loading section are separated by a divider, which prevents heat from escaping from the cavity through the opening. The divider is removable. The oven further includes a motor for rotating the rotating unit.

  The present invention also relates to an oven comprising a housing, a cavity provided in the housing, a rotating surface, a controller, and a heat source for supplying heat to the cavity. The cavity has a single opening for loading food into the cavity. When the second part of the rotating surface is positioned substantially outside the cavity, the first part of the rotating surface is positioned substantially inside the cavity, and the second part of the rotating surface is approximately inside the cavity. When positioned, the first portion of the rotating surface is positioned substantially outside the cavity. The controller applies a first cooking setting to the oven when the first portion of the rotating surface is in the cavity, and sets a second cooking setting when the second portion of the rotating surface is in the cavity. Applied to the oven, the first cooking setting and the second cooking setting are independent of each other. The controller includes a first control panel for inputting the first cooking setting, and a second control panel for inputting the second cooking setting. The oven further comprises a divider placed on the rotating surface to separate the first portion and the second portion of the rotating surface, the divider passing through the opening from the cavity. Prevent the escape. The divider is removable. The oven further includes a motor for rotating the rotating surface.

  All features and advantages of the present invention will become apparent from the following detailed description.

FIG. 1 is a perspective view of an oven according to an exemplary embodiment of the present invention. FIG. 2A is a top cross-sectional view of a housing for the oven of FIG. 1 according to an exemplary embodiment of the present invention. 2B is a front cross-sectional view of a housing for the oven of FIG. 1 according to an exemplary embodiment of the present invention. 3A is a perspective view of the heating and airflow system in the oven of FIG. 1 according to an exemplary embodiment of the present invention. 3B is a perspective view of the upper and lower nozzle plates in the oven of FIG. 1 according to an exemplary embodiment of the present invention. 4A-4C are illustrations showing a cooking method when only one of the food loading parts of the oven of FIG. 1 is used, according to an exemplary embodiment of the present invention. 5A to 5F are explanatory diagrams showing a cooking method when both of the food loading parts of the oven of FIG. 1 are used according to an exemplary embodiment of the present invention. 6A-6D are illustrations showing a method for rapidly reducing the temperature of the cavity shown in FIGS. 2A and 2B, according to an exemplary embodiment of the present invention.

  Referring now specifically to FIG. 1, a perspective view of an oven according to a preferred embodiment of the present invention is shown. As shown, the oven 10 includes a housing 11 and a base 12. The housing 11 has a single front opening 18 for loading the oven with food. In addition, the housing 11 also has a side opening 19 for maintenance purposes. During the cooking operation, the front opening 18 can be covered by the divider 23 provided in the rotating part 20, and the side opening 19 can be covered by the side door 14.

  The base 12 includes a first control panel 15 and a second control panel 16. The first and second control panels 15 and 16 have touch screens. They can also include a keypad, a liquid crystal display, and / or a means for inputting other cooking settings. The operator inputs cooking setting parameters and / or commands such as cooking temperature, cooking time, and blower speed via the first and second control panels 15 and 16 to control the cooking of food items placed in the oven 10. Can be implemented.

  2A and 2B, a top sectional view and a front sectional view of the housing 11 according to a preferred embodiment of the present invention are shown. As illustrated, the housing 11 accommodates the hollow portion 17 and a rotating portion that supports the first food loading portion 21 and the second food loading portion 22. It is preferable that the rotating surface of the rotating unit 20 that forms or supports the first and second food loading units 21 and 22 has a substantially rotational symmetry of 180 °. For example, as shown to FIG. 2A, the 1st, 2nd food loading parts 21 and 22 are united, and form the regular dodecagon. In another example, the first and second food loading portions 21 and 22 are each semicircular and integrally form a complete circle. Each rotation surface of the 1st, 2nd food loading parts 21 and 22 is a substantially plane. When one of the first and second food loading portions 21 and 22 rotates into the cavity portion 17 for the cooking operation, the other of the first and second food loading portions 21 and 22 is placed outside the cavity portion 17. Located (eg, exposed to ambient air in the kitchen). The 1st, 2nd food loading parts 21 and 22 are comprised so that the cooking plates 27 and 28 may be accommodated, respectively. Those skilled in the art will appreciate that certain food items can be placed directly on the first and second food loading sections 21, 22, but all food items intended to be cooked in the oven 10 are prepared first. It is placed on one of the plates 27 and 28. The cooking plates 27 and 28 can be the same shape or different shapes depending on the type of food to be cooked. Thus, the cooking plate 27 can be formed of a different material and / or different design than the cooking plate 28.

  The divider 23 not only functions to divide the first and second food loading portions 21 and 22, but also functions as an oven cover depending on the arrangement of the divider 23 rotated with respect to the opening 18. The heat is prevented from escaping from the cavity 17 through the opening 18. The cavity 17 can be conveniently accessed through a side opening 19 that can be covered by the side door 14 (see, for example, FIG. 3B).

  In various embodiments, the divider 23 can be removed from the rotating section 20 to provide a larger food loading area on the rotating surface of the rotating section 20 so that larger food items such as large circular pizzas can be accommodated. Can be placed and cooked. In such a configuration, the energy saving feature of the divider 23 is in a trade-off relationship with a larger food cooking ability. For example, this is particularly beneficial in the restaurant industry workplace, for example in a convenience store where several different types of food products need to be cooked, but there is only a small footprint for the cooking device. This feature of the detachable divider 23 allows the oven 10 to be used for different purposes, for example by removing the divider 23 from the rotating part 20 for cooking large food products or on the rotating part 20. 23 can be attached to cook different types of small food items.

  According to a preferred embodiment of the present invention, the cooking setting of the oven 10 when the first food loading part 21 is in the cavity 17 and the cooking setting of the oven 10 when the second food loading part 22 is in the cavity 17. Can be controlled independently (for example, via a controller or one or more control panels 15, 16). In other words, the cooking setting of the food item placed in the first food loading unit 21 when the first food loading unit 21 is in the cavity 17 is the same as that in the case where the second food loading unit 22 is in the cavity 17. The cooking setting of the foodstuff placed in the two food loading section 22 can be different. Examples of cooking setting parameters include, but are not limited to, cooking time, cooking temperature or a preset sequence of different cooking temperatures, blower speed, type of heating element used during cooking operation (eg, pressurized hot air, microwaves). There are other cooking conditions that can be set in the oven 10, such as heating, infrared radiant heating, etc., depending on the availability in the oven 10).

  In addition, the oven 10 can be pre-programmed with a separate and independent cooking setting before each of the first and second food loading sections 21, 22 rotates into the cavity 17 for cooking operations. . For example, operating parameters of the oven 10 for cooking food items placed in a first food loading section 21 that rotates into the cavity 17 through the opening 18 can be input from the first control panel 15 (see FIG. 1). Similarly, the operating parameters of the oven 10 for cooking food items placed in a second food loader 22 that rotates into the cavity 17 through the opening 18 can be entered from the second control panel 16 ( FIG. 1).

  When the first food loading portion 21 is located inside the cavity portion 17 and food is being cooked, the second food loading portion 22 is located outside the cavity portion 17, for example, around the kitchen where the oven 10 exists. Chilled with air. Similarly, when the second food loading part 22 is located inside the cavity 17 and food is being cooked, the first food loading part 21 is located outside the cavity 17 and the kitchen in which the oven 10 is present. Chilled with ambient air. Due to the large temperature difference between the cooled first food loading part 21 (or second food loading part 22) and the heated cavity 17, the first food loading part 21 (or second food loading part 22) is ambient air. After being sufficiently cooled by the above, if necessary, it is sent to the cavity portion 17 to rapidly lower the temperature of the cavity portion 17. Essentially, the air-cooled first food loading unit 21 (or the second food loading unit 22) functions as a heat sink for absorbing heat in the cavity 17. From a time saving standpoint, this operation is particularly advantageous for preparing the oven 10 for cooking food products that require a cooking temperature lower than the current temperature of the cavity 17. This is because the temperature of the cavity 17 is increased to the desired temperature by the heating and airflow system (after the current temperature of the cavity 17 has been lowered by one of the first and second food loading parts 21, 22). This is because it takes less time to reduce the current temperature of the cavity 17 to the desired temperature by releasing the heat from the cavity 17.

  The rotating unit 20 can be driven by a step motor 26 that provides rotational movement to the rotating unit 20. Although it has been shown that the rotator 20 is moved by a stepper motor, those skilled in the art will appreciate that the rotator 20 can be rotated manually and / or by various other motorized mechanism designs.

  The oven 10 includes a heating and airflow system for supplying heat to the cavity 17 to heat the food product carried by the rotating part 20 from the front opening 18 into the cavity 17. As shown in FIG. 2B, the heating and airflow system includes an upper plenum 35 and a lower plenum 38. The upper plenum 35 is connected to the upper nozzle plate 34. The lower plenum 38 is connected to the lower nozzle plate 37. The heated air in the upper plenum 35 and the lower plenum 38 is in gaseous communication with the cavity 17 through the upper nozzle plate 34 and the lower nozzle plate 37, respectively. Each of the upper nozzle plate 34 and the lower nozzle plate 37 has one or more conical nozzles for directing direct pressurized heat flow to a food product placed on a part of the rotating part 20 located in the cavity 17. It has.

  For additional heating, a heating element 30, such as an infrared radiation heating element, is placed somewhere between the rotating part 20 and the lower nozzle plate 37 in the cavity 17 (shown in FIG. 2B), or the rotating part 20 By placing it somewhere between the upper nozzle plate 34 and the upper nozzle plate 34, heat is supplied to the food product placed in the first food filling part 21 or the second food filling part 22 of the rotating part 20 in the cavity 17. be able to. One skilled in the art will appreciate that other heating elements such as microwaves, steam, or combinations thereof can be used in place of the infrared radiation heating elements.

  Referring now to FIG. 3A, there is shown a perspective view of the heating and airflow system in the oven 10 according to a preferred embodiment of the present invention. The air in the cavity 17 is initially injected into the heater plenum 31 through the intake opening 40. The heater plenum 31 includes a heater 39 (shown in FIG. 2A). After being sufficiently heated by the heater 39, hot air is directed to the upper plenum 35 via the upper blower 32 and to the lower plenum 38 via the lower blower 33. The pressurized hot air formed in the upper plenum 35 is directed to the cavity 17 through a number of nozzles provided in the upper nozzle plate 34 (FIG. 2B). Similarly, the pressurized hot air formed in the lower plenum 38 is directed to the cavity 17 through a number of nozzles provided in the lower nozzle plate 37 (FIG. 2B). Although hot air is shown to be sent to the upper plenum 35 and the lower plenum 38 via separate blowers, hot air can also be sent to both the upper and lower plenums 35 and 38 via a single blower. Those skilled in the art can understand.

  The upper nozzle plate 34 and the lower nozzle plate 37 can be removed from the cavity portion 17 through the side opening 19 as shown in FIG. 3B. Hot air flows through the upper nozzle plate 34 and the lower nozzle plate 37 into the cavity 17, but the upper plenum 35 or the lower plenum 38 can be in gas communication through various vent configurations such as tubes, rectangular openings, etc. Can be understood by those skilled in the art. Also, the hot air can enter the cavity 17 through only the upper plenum 35 or only the lower plenum 38.

  Preferably, the diameter of the opening of each nozzle of the upper and lower nozzle plates 34, 37 is in the range of 1/4 inch to 1.3 inch. Each nozzle has an additional coverage of about 1 to 3 inches in diameter toward the food item placed on the portion of the rotating section 20 located approximately 4 inches away from the upper nozzle plate 34 or the lower nozzle plate 37. Pressurized air can be supplied. When the food product is placed in the cavity 17, the rotating unit 20 stops rotating, and the pressurized hot air is directed to the food product placed in the rotating unit 20 to start the cooking process. At this point, the rotator 20 reciprocates slightly clockwise and counterclockwise to increase the coverage of hot air reaching the foodstuff on the rotator 20 and directly below and / or directly above one of the nozzles. It is possible to prevent spot food from being overheated. For example, the rotation unit 20 can reciprocate clockwise and counterclockwise within the width of the divider 23 so that the end of the divider 23 does not exceed the opening 18. In another example, the rotating unit 20 reciprocates between 5 ° clockwise from the stop point and 5 ° counterclockwise from the stop point. As will be understood by those skilled in the art, the arrangement of the nozzles of the upper nozzle plate 34 and the arrangement of the nozzles of the lower nozzle plate 37 are such that the reciprocating motion of the rotating part 20 is slightly clockwise and counterclockwise. 34 and the lower nozzle plate 37 are selected to be sufficient to exceed the spacing between each nozzle.

  Next, referring to FIGS. 4A to 4C, a cooking method in the case of using only one of the first and second food loading parts 21 and 22 of the rotating part 20 according to a preferred embodiment of the present invention is schematically shown. Show. As shown in FIG. 4A, the uncooked food product (RF) is first placed in the first food loader 21 (or the second food loader 22). The operator then inputs the appropriate cooking settings for cooking the food product via the first control panel 15 (or the second control panel 16), and then the first food loader 21 as shown in FIG. 4B. (Or the second food loading part 22) is rotated and placed in the cavity part 17. After the predetermined time has elapsed, as shown in FIG. 4C, the first food loading unit 21 (or the second food loading unit 22) exits from the cavity 17, and the fully cooked food product (CF) is read by the operator. The food is loaded from the food loading unit 21 (or the second food loading unit 22).

  Next, with reference to FIG. 5A-5F, the cooking method at the time of using both the 1st, 2nd food loading parts 21 and 22 of the rotation part 20 based on the preferable Example of this invention is shown typically. As shown in FIG. 5A, first the first uncooked food product (RF-1) is placed in the first food loader 21 and then the operator sets the appropriate cooking settings to cook the first food product. , Input via the first control panel 15. As shown in FIG. 5B, the first food loading unit 21 subsequently rotates and enters the cavity 17. As shown in FIG. 5C, while the first food item is being cooked (F-1-C), the second uncooked food item (RF-2) can be placed in the second food loader 22, The operator enters appropriate cooking settings for cooking the second food product via the second control panel 16. As shown in FIG. 5D, after a predetermined time elapses, the first food loading unit 21 loaded with the fully cooked first food product (CF-1) exits from the cavity portion 17, while the second food loading unit 22. Rotates into the cavity 17. As shown in FIG. 5E, while the second food product is being cooked (F-2-C), the fully cooked first food product (CF) is removed from the first food loader 21 by the operator. It is like that.

  As shown in FIG. 5F, the third uncooked food item (RF-3) can be placed in the first food loader 21 while the second food item is being cooked (F-2-C). The operator inputs the appropriate cooking settings for cooking the third food product via the first control panel 15.

  The above sequence can be repeated for different food products. Since the cooking settings can be entered by the operator for different food items, any of the food items described above can be completely different from each other.

  When the cooking temperature of the food to be cooked is relatively close to the temperature of the cavity 17, adjustment is generally unnecessary. When the cooking temperature of the food to be cooked is higher than the temperature of the cavity 17, the heater 39 (FIG. 3) is turned on and the temperature of the cavity 17 is increased via the upper fan 32 and the lower fan 33. Hot air is directed to the cavity 17. Since the divider | distributor 23 is arrange | positioned in the opening part 18, the time for heating the cavity part 17 is comparatively short (for example, waiting time is zero).

  If the cooking temperature of the food to be cooked is lower than the temperature of the cavity 17, it is important to lower the temperature of the cavity 17 before starting the cooking process again, otherwise the food may be overheated. . The time to cool the cavity 17 takes several minutes and is not acceptable in the restaurant industry, which usually requires a fast pace. Therefore, the temperature of the cavity portion 17 needs to be drastically lowered. For example, there is the following method. If the newly input cooking temperature is approximately 40 ° F. (or approximately 10% in Fahrenheit) lower than the temperature of the cavity 17, rotate one of the first and second food loading units 21, 22. By putting it in the cavity portion 17, the temperature of the cavity portion 17 can be rapidly lowered. This is because one of the first and second food loading portions 21 and 22 is cooled by the ambient air of the kitchen, and thus can function as a heat sink that absorbs heat in the cavity portion 17.

  However, if the newly entered cooking temperature is significantly lower than the temperature of the cavity 17 (eg, less than 40 ° F. or 10%), the first and second food loading portions 21, 22 are prevented from overheating. In combination with using one as the heat sink, the temperature of the cavity 17 needs to be further reduced using another method. The temperature of the cavity portion 17 can be further rapidly lowered by the following method. Referring to FIGS. 6A-6D, after placing the uncooked food product (RF) in the second food loader 22 (or first food loader 21), as shown in FIG. RF), the desired cooking temperature is input via the second control panel 16 (or the first control panel 15, FIG. 1). If the desired cooking temperature is much lower than the temperature of the cavity 17, as soon as the second food loader 22 (or the first food loader 21) starts to rotate towards the cavity 17, the upper blower 32 and / or The lower blower 33 (FIG. 3A) starts to move. At this time, the forced air from the upper blower 32 and / or the lower blower 33 pushes the heated air in the cavity 17 through the opening 18 and lowers the temperature of the cavity 17. As shown in FIG. 6B, the food loader 22 (or food loader 21) then moves partially, not completely, into the cavity 17 so that the opening 18 is not covered by the divider 23. To. In this position, the heated air in the cavity 17 can be allowed to escape until the temperature of the cavity 17 drops to the desired temperature, at which point, as shown in FIG. 6C, the food loader 22 (or food loader) 21) moves completely into the cavity 17 and the opening 18 is completely covered by the divider 23.

  Instead of waiting for the temperature of the cavity 17 to drop to the desired temperature before the start of the cooking cycle, the cooking cycle is disclosed as shown in FIGS. 6B, 6C, and 6D, in which the second food loading unit 22 is repeatedly reciprocated. As the rotating part reciprocates clockwise and counterclockwise, the end of the divider 23 can pass over the opening 18 so that hot air can escape from the cavity 17. After the heat of the cavity 17 has dropped to the desired temperature, the second food loader 22 returns to the cooking position shown in FIG. 6C and stays there. In various embodiments, to increase the hot air coverage for the food items on the second food load 22 and to prevent the food items located directly under and / or directly under the nozzle from being spot overheated, as described above. As described above, the second food loading unit 22 in the cooking position shown in FIG. 6C can also reciprocate slightly clockwise and counterclockwise.

  Furthermore, a break mode can be added to the oven 10. For certain food items, the operator may need to interrupt the normal cooking cycle by entering a cooking temperature below the preset cooking temperature in the oven 10. If the newly entered low cooking temperature is within approximately 20% of the preset cooking temperature in the oven 10, the process of cooling the cavity 17 is the first and second food loads cooled by the ambient temperature of the kitchen. By using one of the portions 21 and 22 as a heat sink, it is possible to accelerate the decrease in the temperature of the cavity portion 17. For most of the duration of the cooking cycle, the preset temperature of the oven 10 in which the temperature feedback loop operates is temporarily lowered to the new temperature entered by the operator. As the cooking cycle approaches completion, the preset temperature of the oven 10 returns to the original preset temperature so that the next cooking cycle does not start from an unacceptably low starting temperature.

  As already described, the present invention provides an oven with a revolving door for continuous and efficient cooking of a variety of food products that achieves improved energy efficiency by minimizing heat loss.

  While the invention has been described in conjunction with the exemplary embodiments and drawings outlined above, many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the foregoing exemplary embodiments are intended to be illustrative and not limiting, and the spirit and scope of the present invention should be construed broadly and limited only by the appended claims. Should and should not be limited by the above specification.

Claims (21)

A housing;
A cavity provided in the housing and having a single opening for loading a food product;
A rotating portion having a first food loading portion and a second food loading portion;
A heat source for supplying heat to the cavity;
An oven with
When one of the first and second food loading parts is located outside the cavity, the other of the first and second food loading parts is located inside the cavity;
The first cooking setting of the oven when the first food loading part is in the cavity and the second cooking setting of the oven when the second food loading part is in the cavity are independently controlled. An oven characterized by being capable.   The oven according to claim 1, further comprising a motor for rotating the rotating part.   The first food loading part and the second food loading part are separated by a divider, and the divider prevents heat from escaping from the cavity through the opening. The oven according to 1.   The oven of claim 3, wherein the divider is removable.   The oven according to claim 3, wherein the rotating part reciprocates clockwise and counterclockwise within a width of the divider during a cooking cycle. A first control panel for inputting the first cooking setting;
The oven according to claim 1, further comprising a second control panel for inputting the second cooking setting.   The oven according to claim 1, wherein a part of the rotating part functions as a heat sink for lowering the temperature of the hollow part during the operation of the oven.   The oven according to claim 1, wherein the heat source comprises one or more nozzles for supplying pressurized hot air.   The oven according to claim 1, further comprising a blower for discharging heated air in the cavity before a new cooking cycle starts.   In an initial stage of a new cooking cycle, the rotating part repeatedly rotates clockwise and counterclockwise, the edge of the divider crosses the opening, and hot air is discharged from the cavity. The oven according to claim 3. A housing;
A cavity provided in the housing and having a single opening for loading a food product;
When the second part of the rotating surface is positioned substantially outside the cavity, the first part of the rotating surface is positioned substantially inside the cavity, and the second part of the rotating surface is approximately inside the cavity. A rotary surface, wherein the first portion of the rotary surface is located substantially outside the cavity,
A first cooking setting is applied to the oven when the first portion of the rotating surface is within the cavity, and a second cooking setting is applied to the oven when the second portion of the rotating surface is within the cavity. A controller in which the first cooking setting and the second cooking setting are independent of each other;
A heat source for supplying heat to the cavity;
With oven.   The oven according to claim 11, further comprising a motor for rotating the rotating surface. Further comprising a divider placed on the rotating surface to separate the first portion and the second portion of the rotating surface;
The oven of claim 11, wherein the divider prevents heat from escaping from the cavity through the opening.   The oven of claim 13, wherein the divider is removable.   The oven according to claim 13, wherein the rotating surface reciprocates clockwise and counterclockwise within a width of the divider during a cooking cycle. The first portion of the rotating surface comprises a first food loading portion;
The oven of claim 11, wherein the second portion of the rotating surface comprises a second food loading section. The controller is
A first control panel for inputting the first cooking setting;
The oven according to claim 11, further comprising a second control panel for inputting the second cooking setting.   The oven according to claim 11, wherein a part of the rotating surface functions as a heat sink for lowering the temperature of the cavity when the oven is operated.   The oven according to claim 11, wherein the heat source comprises one or more nozzles for supplying pressurized hot air.   The oven according to claim 11, further comprising a blower for discharging heated air in the cavity before a new cooking cycle starts.   In an initial stage of a new cooking cycle, the rotating surface repeatedly rotates clockwise and counterclockwise, the edge of the divider crosses the opening, and hot air is discharged from the cavity. The oven according to claim 13.

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