US20090178665A1 - Rotisserie with Directional Baffles - Google Patents

Rotisserie with Directional Baffles Download PDF

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Publication number
US20090178665A1
US20090178665A1 US12/324,255 US32425508A US2009178665A1 US 20090178665 A1 US20090178665 A1 US 20090178665A1 US 32425508 A US32425508 A US 32425508A US 2009178665 A1 US2009178665 A1 US 2009178665A1
Authority
US
United States
Prior art keywords
compartment
cooking
heating
baffle
air
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.)
Abandoned
Application number
US12/324,255
Other languages
English (en)
Inventor
Matthew A. Weber
Richard D. Valentine
James M. Heiser
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.)
Premark FEG LLC
Original Assignee
Premark FEG LLC
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Premark FEG LLC filed Critical Premark FEG LLC
Priority to US12/324,255 priority Critical patent/US20090178665A1/en
Assigned to PREMARK FEG L.L.C. reassignment PREMARK FEG L.L.C. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: HEISER, JAMES M., VALENTINE, RICHARD D., WEBER, MATTHEW A.
Priority to PCT/US2009/030534 priority patent/WO2009091668A2/fr
Priority to GB1012916A priority patent/GB2468627B/en
Priority to CA2712167A priority patent/CA2712167A1/fr
Priority to AU2009205554A priority patent/AU2009205554B2/en
Priority to MX2010007783A priority patent/MX2010007783A/es
Publication of US20090178665A1 publication Critical patent/US20090178665A1/en
Abandoned 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
    • F24C14/00—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning
    • F24C14/005—Stoves or ranges having self-cleaning provisions, e.g. continuous catalytic cleaning or electrostatic cleaning using a cleaning liquid
    • 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
    • F24C15/00—Details
    • F24C15/16—Shelves, racks or trays inside ovens; Supports therefor
    • F24C15/164—Rotisserie spits inside ovens
    • 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
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated

Definitions

  • This application relates generally to ovens used for cooking food product and, more specifically, to a rotisserie oven with a directional air flow baffle.
  • Rotisserie ovens are commonly used in the retail environment to cook chickens and other food products in a manner that permits store customers to view the food product during cooking. Rotisserie style cooking tends to result in grease, juices and food particles within the oven that require the oven to be cleaned regularly.
  • a rotisserie oven includes directional baffles that provide an effective cooking air flow.
  • a self-cleaning oven includes a cooking compartment and a self-cleaning system for cleaning the cooking compartment.
  • a rotor is centrally located within the cooking compartment.
  • a convection heating system includes an intake which separates the cooking compartment from a heating compartment while allowing air flow between the heating and cooking compartments.
  • An exhaust facilitates air flow between the heating compartment and the cooking compartment.
  • the exhaust includes a vent component through which air exits the heating compartment and enters the cooking compartment.
  • a heating element is within the heating compartment.
  • a convection fan within the heating compartment is configured to draw air from the cooking compartment through the intake into the heating compartment, direct air across the heating element, and expel air from the heating compartment through the vent component into the cooking compartment.
  • a baffle is proximate to and extends outwardly beyond the vent component into the cooking compartment in a direction back toward the rotor to direct air entering the cooking compartment toward a center of the cooking chamber.
  • a rotisserie oven in another aspect, includes a cooking compartment and a rotor centrally located within the cooking compartment.
  • a convection heating system includes an intake which separates the cooking compartment from a heating compartment while allowing air flow between compartments, an exhaust that facilitates air flow between the heating compartment and the cooking compartment, a heating element within the heating compartment, and a convection fan within the heating compartment.
  • the fan is configured to draw air from the cooking compartment through the intake into the heating compartment, blow air across the heating element, and expel air from the heating compartment through the exhaust into the cooking compartment.
  • a baffle is proximate the exhaust and has a length that is adjustable relative to the exhaust to adjust a length that the baffle extends beyond the exhaust and into the cooking chamber to direct heated air toward a center of the cooking chamber.
  • a method of directing heated air toward a center of a cooking chamber of a rotisserie oven including a rotor centrally located in the cooking chamber includes providing a convection heating system including an intake which separates the cooking compartment from a heating compartment while allowing air flow between the heating and cooking compartments.
  • An exhaust facilitates air flow between the heating compartment and the cooking compartment.
  • the exhaust includes a vent component through which air exits the heating compartment and enters the cooking compartment.
  • a heating element is within the heating compartment.
  • a convection fan is within the heating compartment. The fan is configured to draw air from the cooking compartment through the intake into the heating compartment, direct air across the heating element, and expel air from the heating compartment through the vent component into the cooking compartment. Heated air from the vent component is directed toward the rotor centrally located in the cooking compartment using a baffle that is proximate to and extends outwardly beyond the vent component into the cooking compartment in a direction back toward the rotor.
  • a self-cleaning oven in another aspect, includes a cooking compartment, a self-cleaning system for cleaning the cooking compartment and a rotor centrally located within the cooking compartment.
  • a convection heating system includes an intake which separates the cooking compartment from a heating compartment while allowing air flow between the heating and cooking compartments.
  • An exhaust facilitates air flow between the heating compartment and the cooking compartment.
  • the exhaust includes a first vent component and a second vent component through which air exits the heating compartment and enters the cooking compartment.
  • a heating element is within the heating compartment.
  • a convection fan is within the heating compartment. The fan is configured to draw air from the cooking compartment through the intake into the heating compartment, direct air across the heating element, and expel air from the heating compartment through the first and second vent components into the cooking compartment.
  • a first baffle is located to one side of the rotor.
  • the first baffle is proximate to and extends outwardly beyond the first vent component into the cooking compartment in a direction back toward the rotor to direct air entering the cooking compartment toward a center of the cooking chamber.
  • a second baffle is located to a side of the rotor opposite the one side where the first baffle is located.
  • the second baffle is proximate to and extends outwardly beyond the second vent component into the cooking compartment in a direction back toward the rotor to direct air entering the cooking compartment toward a center of the cooking chamber.
  • FIG. 1 is a front perspective of a rotisserie system
  • FIG. 2 is a front perspective of another embodiment of a rotisserie system
  • FIG. 3 is a schematic side view of one embodiment of a cooking chamber
  • FIG. 4 shows a floor of a cooking chamber including a spray arm assembly and strainer
  • FIG. 5 is a schematic side view of a heating and air flow arrangement of a rotisserie absent a baffle
  • FIG. 6 is a schematic side view of a heating and air flow arrangement of a rotisserie including a baffle.
  • a rotisserie system 10 including a rotisserie oven 12 A stacked atop another rotisserie oven 12 B.
  • Each oven includes a respective control interface 14 A, 14 B, which may include a variety of components, such as an information display area, a numeric keypad, ON/OFF buttons/keys, function specific buttons/keys, and/or various indicator lights.
  • Each oven includes a vertically hinged access door 16 A, 16 B with a respective handle 18 A, 18 B and glass front 20 A, 20 B for viewing the rotisserie operation.
  • the rear side of the oven may also include a viewing window, and in some cases may be formed by a rear door.
  • a rotor 22 A, 22 B within each oven is also shown.
  • the rotor 22 A and 22 B rotates a spit 23 that carries food products, such as chickens during cooking (see FIG. 2 ).
  • the illustrated system is supported by wheels 24 for ease in repositioning the system, with one or more of the wheels 24 including a lock feature.
  • a rotisserie system 30 is shown with a single oven 32 stacked atop a lower cabinet 34 .
  • the rotor 42 within oven 32 includes birds 36 loaded thereon as per a typical rotisserie cooking operation.
  • FIG. 3 is a side view layout showing an exemplary oven chamber 40 .
  • the heating system 44 is formed by heating elements 46 located above an upper plate or shield 48 .
  • the plate 48 includes one or more intake openings 50 with associated convection fans 52 arranged to draw air into the openings 50 from the chamber 40 .
  • the fans 52 push the air forward and rearward and across the heating elements 46 to pick up heat.
  • the heated air is then directed back into the chamber 40 at forward and rearward slots 54 and 56 .
  • Baffles 55 and 57 guide the air inward toward the rotor 42 at the center of the chamber 40 as the heated air passes through the ventilation slots 54 and 56 .
  • the space above the plate 48 may include other directional plates or baffles to more effectively produce the forward and rearward air flow.
  • the rotisserie oven includes a self-cleaning feature that enables the oven to be cleaned during a self-cleaning mode of operation.
  • the oven may generally have hook-ups to a source of water and cleaning agent, and may also include a drain path and hook-up to enable the cleaning water to be purged during various points of the cleaning operation.
  • the cleaning operation may include one or more stages, including pre-wash, wash and/or rinse stages. Different cleaning modes (e.g., which may provide different levels of cleaning) may be provided for user selection based upon the user's observation of how clean or dirty the oven is prior to cleaning.
  • the self-cleaning feature includes the use of a spray arm assembly 60 , shown in FIG. 3 at a bottom portion of the cooking chamber 40 .
  • the spray arm assembly 60 includes a rotatable spray arm hub 66 upon which is mounted one or more spray arms 61 .
  • Each spray arm 61 includes a multiplicity of nozzle openings 62 for ejecting sprays of water during cleaning, and the force of the ejected water urges each arm 61 to rotate. Water is evacuated from the bottom of the chamber 40 through use of the strainers 67 , which lead to a lower sump area where cleaning liquid collects for recirculation via a pump.
  • Other stationary and/or rotating wash arms and/or nozzles could also be located elsewhere within the oven chamber 40 and/or above the plate 48 .
  • FIG. 5 shows the air flow patterns associated with the ventilation system when baffles are not included. Air is drawn through the intake 50 by the convection fan 52 , and is blown over the heating elements 46 . The configuration causes a pressure zone 70 to form in the proximity of the heating elements 46 between the fan 52 and slot 54 . Air enters the chamber through the slot 54 , and in the absence of a directional baffle, is dispersed into the chamber. Much of the air is blown towards the chamber walls.
  • a directional baffle 57 added to the forward slot 54 , the air flow changes when directional baffles are provided along the slots and direct the air flow toward the rotating rotor in the center of the oven chamber to provide more effective cooking.
  • the length of the directional baffles 57 is selected to direct the air toward the center of the cooking chamber 40 after the air has exited a vent 72 . Directing the air as shown allows for better browning because of the concentration and velocity. The direction of the air after the air exits the vent 72 allows for more penetration into the rotor (between the chickens).
  • each directional baffle extends beyond the cover/plate 48 into the cavity by about 1 to 1.5 inches (e.g., 1.25 inches).
  • the directional baffles may be in an adjustable manner so that this distance can be adjusted if desired.
  • the rotisserie oven can be stacked as shown in FIG. 1 , located on a stand as shown by FIG. 2 , located atop a counter, located atop a combination oven, located atop a convection oven, etc.
  • the rotor 42 may rotate baskets that hold the food product instead of spits. According, other changes and modifications are possible.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Baking, Grill, Roasting (AREA)
US12/324,255 2008-01-15 2008-11-26 Rotisserie with Directional Baffles Abandoned US20090178665A1 (en)

Priority Applications (6)

Application Number Priority Date Filing Date Title
US12/324,255 US20090178665A1 (en) 2008-01-15 2008-11-26 Rotisserie with Directional Baffles
PCT/US2009/030534 WO2009091668A2 (fr) 2008-01-15 2009-01-09 Rôtissoire avec chicanes directionnelles
GB1012916A GB2468627B (en) 2008-01-15 2009-01-09 Rotisserie oven with adjustable length baffles
CA2712167A CA2712167A1 (fr) 2008-01-15 2009-01-09 Rotissoire avec chicanes directionnelles
AU2009205554A AU2009205554B2 (en) 2008-01-15 2009-01-09 Rotisserie oven with directional baffles
MX2010007783A MX2010007783A (es) 2008-01-15 2009-01-09 Horno rostizador con deflectores direccionales.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US2111708P 2008-01-15 2008-01-15
US12/324,255 US20090178665A1 (en) 2008-01-15 2008-11-26 Rotisserie with Directional Baffles

Publications (1)

Publication Number Publication Date
US20090178665A1 true US20090178665A1 (en) 2009-07-16

Family

ID=40849604

Family Applications (1)

Application Number Title Priority Date Filing Date
US12/324,255 Abandoned US20090178665A1 (en) 2008-01-15 2008-11-26 Rotisserie with Directional Baffles

Country Status (6)

Country Link
US (1) US20090178665A1 (fr)
AU (1) AU2009205554B2 (fr)
CA (1) CA2712167A1 (fr)
GB (1) GB2468627B (fr)
MX (1) MX2010007783A (fr)
WO (1) WO2009091668A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110253123A1 (en) * 2008-10-24 2011-10-20 Rational Ag Flow directing device for a cooking appliance
US11204171B2 (en) 2020-02-17 2021-12-21 Bsh Home Appliances Corporation Cooking performance fin for cooking appliance

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101203444B1 (ko) * 2012-06-12 2012-11-22 이영희 오염물질 열분해 장치가 부착된 오븐

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GB2468627B (en) 2011-04-20
AU2009205554A1 (en) 2009-07-23
WO2009091668A2 (fr) 2009-07-23
GB201012916D0 (en) 2010-09-15
MX2010007783A (es) 2010-08-09
AU2009205554B2 (en) 2012-05-31
CA2712167A1 (fr) 2009-07-23
WO2009091668A3 (fr) 2009-12-03
GB2468627A (en) 2010-09-15

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