KR20160094370A - Oven having a rotating door - Google Patents

Abstract

An oven is disclosed that includes a housing, a cavity located within the housing, and a rotator having a first food loading section and a second food loading section. The cavity includes a single opening for loading the food item into the cavity. If one of the first food loading section and the second food loading section is located outside the cavity, the other of the first food loading section and the second food loading section is located within the cavity. The first cooking setting of the oven when the first food loading section is in the cavity and the second cooking setting of the oven when the second food loading section is in the cavity are independently controllable. The first food loading section and the second food loading section can be separated by a divider, which prevents heat dissipation from the cavity through the opening.

Description

OVEN HAVING A ROTATING DOOR [0002]

Cross-references to related applications

This application claims priority of U.S. Patent Application No. 14 / 045,257, filed October 3, 2013, the contents of which are incorporated herein by reference in their entirety.

BACKGROUND OF THE INVENTION The present invention relates generally to ovens, and more particularly to an oven having a rotating door, wherein the oven can provide continuous food preparation while minimizing heat loss.

A conveyor oven typically has a first opening through which unfrozen food enters and a second opening at the opposite end of the oven from which the cooked food exits. A stainless steel conveyor belt is commonly used to transport food items from a loading platform through a heated cavity between the first and second openings onto a final unloading platform. The conveyor belt extends beyond both openings sufficiently to enable safe insertion and retrieval of food items from the loading and unloading platforms. This arrangement enables the food items to be placed on a continuous basis conveyor belt in order to achieve a steady steady state of cooking. The only limitation on how many substantially identical food items can be placed in the conveyor oven is the speed of the conveyor belt, which correlates with the residence time of the heated inward cavity for sufficient cooking of the food items.

A conveyor oven is particularly advantageous when the food items provided by commercial foodservice operations, such as restaurants, must be cooked to the same amount of time at the same temperature in a relatively large kitchen area. The operator only needs to set the temperature, the blower speed and the conveyor belt speed as needed to cook the selected foods. Once these three parameters are set, the oven can be operated continuously without any other adjustments. Even those who are not skilled in the cooking industry can simply prepare high quality cooked food products by placing the food products on the loading platform of the conveyor oven. Easy operation and high throughput make conveyor ovens very desirable in restaurants and other commercial foodservice settings with sufficient space to accommodate them.

Conveyor ovens, however, also have their drawbacks. For example, most commercial foodservice tasks provide a variety of different food items such as pizza, chicken, vegetables, and pie, which require a wide range of cooking times and heat transfer profiles. Even a single food order at a restaurant may include various food items, and different food items require different cooking times, temperatures, and blower speeds. Conveyor ovens are very efficient in cooking similar food items, but not in the cooking of various food items requiring vastly different cooking times and heat transfer profiles. In addition, the two openings contribute to significant heat loss during operation of the conveyor ovens. The lost heat must be replaced to maintain the cooking temperature, and consequently the conveyor ovens are not energy efficient. Also, the space required by the loading and unloading platforms of conveyor ovens limits the application of conveyor ovens to relatively large commercial kitchens.

As a result, it would be desirable to provide a reduced range of oven with the efficiency of the conveyor ovens while allowing for different cooking times and temperatures, and without the large amount of heat loss associated with the conveyor ovens.

The invention itself, as well as its preferred mode of use, other objects and advantages, will best be understood by reference to the following detailed description of illustrative and non-limiting embodiments when read in conjunction with the accompanying drawings .

Figure 1 is an isometric view of an oven according to an exemplary embodiment of the present invention,
Figures 2a and 2b are top and front cross-sectional views of a housing for an oven from Figure 1, according to an exemplary embodiment of the present invention,
Figure 3a is a diagram of a heat and airflow system in an oven from Figure 1, according to an exemplary embodiment of the present invention,
Figure 3B is a diagram of top and bottom nozzle plates in the oven from Figure 1, in accordance with an exemplary embodiment of the present invention,
Figures 4A-4C illustrate a cooking method when only one of the food loading sections of the oven from Figure 1 is used, in accordance with an exemplary embodiment of the present invention,
Figures 5A-5F illustrate a cooking method when both food loading sections of the oven from Figure 1 are used, in accordance with an exemplary embodiment of the present invention,
Figures 6A-6D illustrate a method of drastically reducing the temperature of the cavity from Figures 2A and 2B, according to an exemplary embodiment of the present invention.

The above and related objects of the present invention have now been discovered in the form of several related aspects, including an oven with a rotating door.

More particularly, the invention relates to an oven comprising a housing, a cavity located in the housing, a rotator comprising a first food loading section and a second food loading section, and a heat source for providing heat to the cavity . The cavity includes a single opening for loading the food item into the cavity. When one of the first food loading section and the second food loading section is located outside the cavity, the other of the first food loading section and the second food loading section is located within the cavity. The second cooking setting of the oven is independently controllable when the first cooking setting of the oven and the second food loading section are in the cavity when the first food loading section is in the cavity. The first food loading section and the second food loading section can be separated by a divider, which prevents heat release from the cavity through the opening. The divider may be removable. The oven may further comprise a motor for rotating the rotator.

The invention also relates to an oven comprising a housing, a cavity located in the housing, a rotatable surface, a controller, and a heat source for providing heat to the cavity. The cavity includes a single opening for loading the food item into the cavity. When the first half of the surface is substantially located within the cavity, the second half of the surface is substantially located outside of the cavity. When the first half of the surface is positioned substantially outside of the cavity, the second half of the surface is substantially located within the cavity. The controller applies first cooking settings to the oven while the first half of the surface is in the cavity and applies a second cooking setting to the oven when the second half of the surface is in the cavity, wherein the first and second cooking settings May be independent of each other. The controller may include a first control panel for inputting the first cooking setting and a second control panel for inputting the second cooking setting. The oven may further include a divider that rests on the surface to separate the first and second halves of the surface, and the divider prevents heat dissipation from the cavity through the opening. The divider may be removable. The oven may further comprise a motor for rotating the surface.

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

Referring now to the drawings and particularly to FIG. 1, an isometric view of an oven is depicted, in accordance with a preferred embodiment of the present invention. As shown, the oven 10 includes a housing 11 and a base 12. The housing (11) includes a single front opening (18) for loading food items into the oven. In addition, the housing 11 may also include a side opening 19 for maintenance purposes. During the cooking operations the front opening 18 can be covered by the divider 23 located in the rotator 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 15,16 may be implemented by touch screens. They may also be implemented by keypads, liquid crystal displays (LCDs), and / or other means for inputting cooking settings. The operator may manipulate commands and / or cooking setting parameters, such as cooking temperature, cooking time, blower speed, and the like, to the first and second control panels (not shown) to perform cooking controls for any food items placed in the oven 10. [ (15, 16).

Referring now to Figures 2a and 2b, top and front cross-sectional views of a housing 11 according to a preferred embodiment of the present invention are depicted. As shown, the housing 11 accommodates a cavity 17 and a rotator 20 that supports a first food loading section 21 and a second food loading section 22. Preferably, the surface of the rotator 20 forming or supporting the first and second food loading sections 21, 22 is symmetrical with a substantially 180 [deg.] Rotation. For example, as shown in FIG. 2A, the first and second food loading sections 21 and 22 together form a dodecagon (a regular 12-sided polygon). In another example, the first and second food loading sections 21,22 may be semi-circular shapes that together form a full round shape. The surfaces of the first and second food loading sections 21, 22 may be substantially planar. When one of the first and second food loading sections 21, 22 is positioned in the cavity 17 for cooking operation, the other of the first and second food loading sections is located on the outer side of the cavity 17 For example, in the kitchen's atmosphere). The first and second food loading sections 21, 22 are each configured to receive the cooking plates 27, 28. Any food article intended to be cooked by the oven 10 is initially introduced into the cooking plates 27 and 28, although it will be readily apparent to one skilled in the art that certain food items are placed directly in the food loading sections 21, Lt; / RTI > The cooking plates 27, 28 may be the same or different from each other, depending on the types of food products to be prepared. Thus, the cooking plate 27 may be made of a different material and / or of a different design than the cooking plate 28.

The divider 23 is provided with an opening 18 as well as a divider between the first food loading section 21 and the second food loading section 22 according to the arrangement of the divider 23 relative to the front opening 18. [ And serves as an oven cover for preventing the heat dissipation from the cavity (17) communicating therewith. The cavity 17 can be conveniently accessed through a side opening 19 that can be covered by the side door 14 (see, e.g., Fig. 3b).

In various embodiments, the divider 23 may be removable from the rotator 20 to provide a larger food loading area on the surface of the rotator 20 such that a large food article, such as a large round pizza, . In this configuration, the energy saving feature of the divider 23 will be exchanged for its ability to cook large food items. For example, this would be particularly beneficial for commercial foodservice operations, such as convenience stores, where it is necessary to cook several different types of food items but only a small range available for cooking equipment therefor. This feature of the removable divider 23 allows the oven 10 to be used for different purposes, for example by removing the divider 23 from the rotator 20 to cook a large food item or to place the divider 23 in the rotator 20, To be used to cook different types of smaller food items.

According to a preferred embodiment of the present invention the cooking setting for the oven 10 and the second food loading section 22 to be placed in the cavity 17 are located in the cavity 17 The cooking settings for the oven 10 can be independently controllable (e.g., via the controller, one or more control panels 15 and 16). In other words, the cooking setting for cooking the food item placed in the first food loading section 21 when positioned in the cavity 17 is such that the food article placed in the second food loading section 22 when positioned in the cavity 17 May be different from the cooking setting for cooking. Examples of cooking setting parameters include, but are not limited to, the cooking time, the presetting order of the cooking temperatures or different cooking temperatures, the blower speed, the type (s) of thermal elements to be used during the cooking operation Thus, pressurized hot air stream, microwave heating, infrared radiation heating), and / or any other cooking condition that may be set or provided by the oven 10.

In addition, the oven 10 can be pre-programmed by separate and independent cooking settings before each of the first and second food loading sections 21, 22 is rotated into the cavity for cooking operation. For example, operational parameters for the oven 10 to cook any food items that are placed in the food loading section 21 to be rotated into the cavity 17 through the opening 18 may be entered in the first control panel 15 (From Fig. 1). Similarly, the operating parameters for the oven 10 for cooking any food items that are placed in the food loading section 22 to be rotated into the cavity 17 through the opening 18 are input to the second control panel 16 (From Fig. 1).

When the food loading section 21 is located inside the cavity 17 where the food is to be cooked the food loading section 22 may be provided in the cavity 17 which is cooled by the atmosphere of the kitchen, Respectively. Similarly, when the food loading section 22 is located inside the cavity 17 where the food is to be cooked, the food loading section 21 is closed by the atmosphere of the kitchen where the oven 10 can be equipped, 17). Due to the large temperature difference between the cooled food loading section 21 (or food loading section 22) and the heated cavity 17, the food loading section 21 (or food loading section 22) The food loading section 21 (or food loading section 22) may be sent into the cavity 17 to abruptly lower the temperature of the cavity 17 after it has sufficiently cooled by the atmosphere. In essence, the air cooled food loading section 21 (or food loading section 22) serves as a heat sink for absorbing heat in the cavity 17. From a time-saving perspective, this operation is particularly advantageous for preparing the oven 10 for cooking of food items requiring a cooking temperature that is lower than the current temperature of the cavity 17. This allows the current temperature of the cavity 17 to be lowered by one of the food loading sections 21, 22, rather than lowering the current temperature of the cavity 17 to the desired temperature, Because it takes less time to raise the temperature of the cavity 17 to the desired temperature by the heating and airflow system.

The rotator 20 may be driven by a stepper motor 26 that provides rotational movement to the rotator 20. While it is shown that the rotator 20 is moved by a stepper motor, it is understood by those skilled in the art that the rotator 20 can also be rotated manually and / or by various other motorized travel designs.

The oven 10 includes a heating and airflow system for supplying heat to the cavity 17 to heat any food items carried into the cavity 17 from the front opening 18 through the rotator 20. [ As shown in FIG. 2B, the heating and airflow system may include an upper plenum 35 and a lower plenum 38. The upper plenum 35 is connected to the upper nozzle plate 34. The bottom plenum (38) is connected to the bottom nozzle plate (37). The heated air in the upper plenum 35 and the lower plenum 38 is in gas communication with the cavity 17 through the upper nozzle plate 34 and the lower nozzle plate 37, respectively. The upper nozzle plate 34 and the lower nozzle plate 37 each include one or more nozzles 37 for orienting the hot pressurized air stream towards any food items that are placed in the portion of the rotator 20 located in the cavity 17. [ And conical shape nozzles.

For additional heating, a heating element 30, such as an infrared radiation heating element, may be placed in the first loading section 21 or the second loading section 22 of the rotator 20 in cavity 17, May be placed in cavity 17 somewhere between rotator 20 and bottom nozzle plate 37 (as shown in Fig. 2B) or between rotator 20 and top nozzle plate 34 to supply heat towards the top nozzle plate. It will be appreciated by those skilled in the art that other heating elements, such as microwave, steam, or a combination thereof, may be used in place of the infrared radiation heating elements.

Referring now to FIG. 3A, a diagram of a heating and airflow system within an oven 10, in accordance with a preferred embodiment of the present invention, is depicted. The air in the cavity 17 is initially pumped through the suction opening 40 to the heater plenum 31. The heater plenum 31 includes a heater 39 (also shown in Figure 2A). After the air has been sufficiently heated by the heater 39 the hot air is then directed through the top blower 32 to the top plenum 35 and through the bottom blower 33 to the bottom plenum 38 do. The pressurized hot air formed in the upper plenum 35 is then directed into the cavity 17 through a plurality of nozzles located in the upper nozzle plate 34 (from FIG. 2B). Similarly, the pressurized hot air formed in the bottom plenum 38 is then directed through the plurality of nozzles located in the bottom nozzle plate 37 to the cavity 17 (from FIG. 2B). Although the heated air is shown passing through separate blowers to the upper and lower plenums 35 and 38, the heated air flows through the upper and lower plenums 35 and 38 through a single blower, It will be understood by those skilled in the art that both can be sent.

The upper nozzle plate 34 and the bottom nozzle plate 37 can be removed from the cavity 17 through the side openings 19 as shown in Figure 3B. The upper plenum 35 or the lower plenum 38 may be configured to receive various air opening configurations such as tubes, rectangles < RTI ID = 0.0 > It is understood by those skilled in the art that gas can be communicated through openings or the like. In addition, the air can only enter the cavity 17 through the upper plenum 35 or only through the bottom plenum 38.

Preferably, the diameters of the openings of the nozzles of the upper and lower nozzle plates 34, 37 may range from 1/4 "to 1.3". Each of the nozzles has a pressure range of about 1 "to 3" diameter that is oriented toward any food items that lie in the portion of the rotator 20 that is located about 4 "from the top nozzle plate 34 or bottom nozzle plate 37 After the food item is placed in the cavity 17, the rotator 20 can stop the movement and the pressurized hot air currents can be supplied to the rotator 20 to start the cooking process At this time, the rotator 20 may be oriented to increase the hot airflow range of the food product of the rotator 20, and to position the food article at a position immediately below and / or above any of the nozzles The rotator 20 can reciprocate slightly clockwise and counterclockwise to avoid overheating of the food item at the spot of the divider 23. For example, And counterclockwise so that the edges of the divider 23 do not extend beyond the opening 18. In another example, the rotator 20 rotates 5 degrees clockwise from the stop point and counterclockwise The arrangement of the nozzles in the upper nozzle plate 34 and also the arrangement of the nozzles in the bottom nozzle plate 37 allows slight clockwise and counterclockwise movements by the rotator 20 to be applied to the upper nozzle & Will be selected to be sufficient to move the distance from left to right between the individual nozzles of the plate 34 and the bottom nozzle plate 37. [

Referring now to Figures 4A-4C, a method of cooking when only one of the food loading sections 21,22 of the rotator 20 is used, in accordance with a preferred embodiment of the present invention, is schematically illustrated. As shown in FIG. 4A, the unfrozen raw food item RF is initially placed in the food loading section 21 (or 22). The operator then enters the appropriate cooking settings for cooking the food product through the control panel 15 (or 16) and the food loading section 21 (or 22), as depicted in Figure 4b, (17) and is located therein. After the time period has elapsed, the food loading section 21 (or 22) exits the cavity 17 and the fully cooked food item CF is fed by the operator into the food loading section 21 (Or 22). ≪ / RTI >

Referring now to Figures 5A-5F, a method of cooking when both food loading sections 21,22 of the rotator 20 are used, according to a preferred embodiment of the present invention, is schematically illustrated. 5A, the first uncooked-blade food item RF-1 is first placed in the food loading section 21 and the operator then moves the first food item through the control panel 15, Enter the appropriate cooking settings for cooking. As depicted in Fig. 5b, the food loading section 21 is then rotated inside the cavity 17. As depicted in FIG. 5C, the second unfrozen raw food item RF-2 may be placed in the food loading section 22 while the first food item is being cooked (FIC) 16 to enter the appropriate cooking settings for cooking the second food item. After the time period elapses, as shown in Fig. 5 (d), the food loading section 21 where the first food item is fully cooked (CF-1) exits the cavity 17, while the food loading section 22 And is rotated inside the cavity 17. As shown in FIG. 5E, while the second food item is being cooked (F-2-C), the first cooked food item CF-1 is removed from the food loading section 21 by the operator Ready.

As depicted in FIG. 5F, while the second food item is being cooked (F-2-C), the third unfrozen food item RF-3 may be placed in the food loading section 21, The user inputs appropriate cooking settings for cooking the third food item through the control panel 15. [

The above-mentioned sequence can be repeatedly performed on different food items. Since the different cooking times can be entered by the operator, any of the above mentioned food items can be completely different from each other.

When the cooking temperature of the food item to be cooked is relatively close to the temperature of the cavity 17, no adjustment is usually required. The heater 39 (from FIG. 3A) may be turned on when the cooking temperature of the food item to be cooked is higher than the temperature of the cavity 17 and the heated air may be supplied to the upper blower (not shown) 32 and bottom blower 33 to the cavity 17. The time for heating the cavity 17 should be relatively short due to the placement of the divider 23 in the opening 18 (e.g., no waiting time).

When the cooking temperature of the food item 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 or there is a risk of excessive cooking of the food item . The time to cool the cavity 17 to the desired temperature can take several minutes, which is usually not acceptable in a commercial kitchen in a fast pace. Thus, the temperature of the cavity 17 needs to be quickly lowered, for example, by the following methods. If the newly input cooking temperature is lower than the temperature of the cavity 17 by approximately 40 ° F (or 10% of the approximate F), the temperature of the cavity 17 may be any of the food loading sections 21, 17). ≪ / RTI > This is because one of the food loading sections 21, 22 cooled by the atmosphere of the kitchen can serve as a heat sink for absorbing heat in the cavity 17. [

However, if the newly entered cooking temperature is significantly lower than the temperature of the cavity 17 (e.g., greater than 40% F or 10% of the F), the temperature of the cavity 17 may be adjusted to avoid any excessive cooking, Need to be lowered using different methods, associated with the use of one of the food loading sections 21, The temperature of the cavity 17 can be lowered quickly as follows. Referring now to Figures 6A-6D, after the food item RF has been placed in the loading section 22 (or 21) as depicted in Figure 6A, (From Fig. 1), the desired cooking temperature for cooking the food item RF can be input. The top and / or bottom blowers 32, 33 (from FIG. 3A) are positioned such that the food loading section 22 (or 21) is within the cavity 17, if the preferred cooking temperature is significantly lower than the temperature of the cavity 17. [ It can be deactivated as soon as you start moving. At this time, 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, thereby lowering the temperature of the cavity 17. 6 (b), the food loading section 22 (or 21) is then moved partially but not completely within the cavity 17 so that the opening 18 is not covered by the divider 23 . 6C, the heated air in the cavity 17 is allowed to escape until the temperature of the cavity 17 is reduced to the desired temperature, at which time the food loading section 22 (Or 21) is completely moved within the cavity 17 with the opening 18 completely covered by the divider 23.

Alternatively, instead of waiting to lower the temperature of the cavity 17 to a desired temperature before the cooking cycle is started, a cooking cycle may be started and the rotator may be moved between the positions shown in Figures 6b, 6c and 6d The edges of the divider 23 are moved beyond the opening 18 so that hot air can escape from the cavity 17, as can be illustrated by rotating the food loading section 22 in a reciprocating manner. It is possible to repeatedly reciprocate in the clockwise and counterclockwise directions. After the temperature of the cavity 17 is reduced to the desired temperature, the food loading section 22 returns and remains in the cooking position shown in Fig. 6c. In various embodiments, to increase the hot airflow range of the food item of the food loading section 22 and to avoid overheating of the food item at any spot located directly below and / or above one of the nozzles The food loading section 22 in the cooking position shown in Fig. 6C can also reciprocate slightly clockwise and counterclockwise as described above.

In addition, a break mode may be added to the oven 10. For certain food items, the foodservice personnel may require that the normal cooking cycle be stopped by entering a cooking temperature below the pre-set cooking temperature of the oven 10. If the newly input cooking temperature is within about 20% of the pre-set cooking temperature of the oven 10, the cooling process of the temperature of the cavity 17 is carried out as a heat sink for lowering the temperature of the cavity 17, Or by using one of the food loading sections 21, At about the same time period as the cooking cycle, the preset temperature of the oven 10 in which the temperature feedback loop operates is temporarily lowered to the new temperature input by the foodservice personnel. Once the cooking cycle is almost complete, the pre-set temperature of the oven 10 will return to the originally preset temperature and the next cooking cycle will not start from an unacceptably low starting temperature.

As described, the present invention provides an oven having a rotating door for continuous and efficient cooking of a wide variety of food items resulting in improved energy efficiency while minimizing heat loss.

While the present invention has been described in connection with the illustrative embodiments shown in the foregoing summary and illustrated in the drawings, it is apparent that many alternatives, modifications and variations in form and detail will be apparent to those skilled in the art. Thus, it should be understood that the exemplary embodiments of the present invention, as set forth above, are illustrative and not restrictive, and that the spirit and scope of the present invention should be understood as broadly as defined by the appended claims and not by the foregoing specification .

Claims (21)

A housing;
A cavity located within said housing, said opening including a single opening for loading a food item into said cavity;
A rotator comprising a first food loading section and a second food loading section, wherein one of the first food loading section and the second food loading section includes a first food loading section and a second food loading section, Positioned outside the cavity when the other of the loading sections is located within the cavity; And
An oven comprising a heat source for providing heat to the cavity,
A first cooking setting of the oven when the first food loading section is in the cavity and a second cooking setting of the oven when the second food loading section is in the cavity are independently controllable,
Oven. The method according to claim 1,
Further comprising a motor for rotating the rotator,
Oven, The method according to claim 1,
Wherein the first food loading section and the second food loading section are separated by a divider and the divider prevents heat dissipation from the cavity through the opening,
Oven. The method of claim 3,
The divider is removable,
Oven. The method of claim 3,
Wherein the rotator reciprocates in a clockwise and counterclockwise manner within a width of the divider during a cooking cycle,
Oven. The method according to claim 1,
A first control panel for inputting the first cooking setting,
Further comprising a second control panel for inputting the second cooking setting,
Oven. The method according to claim 1,
A portion of the rotator serves as a heat sink for lowering the temperature of the cavity during oven operation.
Oven. The method according to claim 1,
The heat source is pressurized and includes one or more nozzles to provide a heated air flow.
Oven. The method according to claim 1,
Further comprising a blower for forcing the heated air in said cavity to escape through said opening before beginning a new cooking cycle,
Oven. The method of claim 3,
The surface is repeatedly rotated clockwise and counterclockwise to enable the edges of the divider to move beyond the opening to allow hot air to escape from the cavity during a first portion of a new cooking cycle doing,
Oven. housing;
A cavity located within the housing, the housing including a single opening for loading a food item into the cavity;
Wherein the first half of the surface is located substantially within the cavity when the second half of the surface is positioned substantially outside of the cavity, the first half of the surface being located within the second half of the surface, Wherein the portion is substantially located outside the cavity when substantially within the cavity;
A controller for applying a first cooking setting to the oven when the first half of the surface is within the cavity and applying a second cooking setting to the oven when the second half of the surface is within the cavity, The first cooking setting and the second cooking setting being independent of each other; And
And a heat source for providing heat to the cavity.
Oven. 12. The method of claim 11,
Further comprising a motor for rotating said surface,
Oven. 12. The method of claim 11,
Further comprising a divider disposed on the surface to separate the first half of the surface and the second half of the surface, the divider preventing heat dissipation from the cavity through the opening,
Oven. 14. The method of claim 13,
The divider is removable,
Oven. 14. The method of claim 13,
Said surface being reciprocating in a clockwise and counterclockwise manner within a width of said divider during a cooking cycle,
Oven. 12. The method of claim 11,
Wherein the first half of the surface comprises a first food loading section,
Wherein the second half of the surface comprises a second food loading section,
Oven. 12. The method of claim 11,
The controller comprising:
A first control panel for inputting the first cooking setting, and
And a second control panel for inputting the second cooking setting.
Oven. 12. The method of claim 11,
A portion of the surface serves as a heat sink for lowering the temperature of the cavity during oven operation.
Oven. 12. The method of claim 11,
The heat source being pressurized and comprising one or more nozzles for providing a heated air stream,
Oven. 12. The method of claim 11,
Further comprising a blower for forcing the heated air in said cavity to escape through said opening before beginning a new cooking cycle,
Oven. 14. The method of claim 13,
The rotator is rotated clockwise and counterclockwise repeatedly to enable the edges of the divider to move beyond the opening to enable hot air to escape from the cavity during the initial portion of a new cooking cycle doing,
Oven.

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