US20200329909A1 - Food cooking apparatus and heat storage member - Google Patents
Food cooking apparatus and heat storage member Download PDFInfo
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- US20200329909A1 US20200329909A1 US16/754,114 US201816754114A US2020329909A1 US 20200329909 A1 US20200329909 A1 US 20200329909A1 US 201816754114 A US201816754114 A US 201816754114A US 2020329909 A1 US2020329909 A1 US 2020329909A1
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Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
- A47J37/0641—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements with forced air circulation, e.g. air fryers
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/02—Bakers' ovens characterised by the heating arrangements
- A21B1/24—Ovens heated by media flowing therethrough
- A21B1/26—Ovens heated by media flowing therethrough by hot air
-
- 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
- F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/07—Roasting devices for outdoor use; Barbecues
- A47J37/0754—Roasting devices for outdoor use; Barbecues with blowers providing forced air circulation
Definitions
- a hot air oven or fryer having multiple cooking zones.
- the cooking apparatus may have 2, 3, 4 or more cooking zones.
- the cooking zones may be formed by first and second cooking containers that are removably receivable in a cooking chamber, each of the cooking containers defining a cooking volume.
- cooking conditions in each cooking volume are individually controllable.
- each cooking volume may have its own heating (IR) heating element or elements, one or more air moving members (e.g., a fan) to provide a directed airflow in the cooking volume and/or one or more steamers.
- IR heating
- air moving members e.g., a fan
- a reduced amount of energy may be provided to the IR heating element and some or more energy may be provided to one or more of a steamer (to provide moisture in the cooking volume) and a fan to produce forced convection or increased forced convection in a cooking volume.
- FIG. 56 is a schematic illustration of the cooking apparatus of FIG. 55 in an expanded configuration in accordance with an embodiment
- FIG. 66 is a perspective view of a cooking apparatus in accordance with another embodiment.
- FIG. 71 is a schematic illustration of a cooking apparatus in accordance with an embodiment
- FIG. 98 is a perspective view of a cooking apparatus having a cooking chamber door open, and a wire rack and heating duct portion removed, in accordance with another embodiment
- Cooking vessel 160 may be removable from cooking receptacle 140 in any manner.
- cooking vessel 160 is movable (e.g. slidable) relative to cooking receptacle 140 through cooking receptacle open side 152 and cooking chamber door 116 for removal from cooking chamber 104 .
- cooking vessel 160 may include a handle 176 that a user can grasp to safely handle cooking vessel 160 when removing and replacing cooking vessel 160 .
- cooking apparatus 100 may include any number of heating ducts 644 .
- cooking apparatus 100 may include between 1 and 25 heating ducts 644 , which may be collectively positioned above, below, and/or to a side of cooking volume 112 .
- cooking apparatus 100 includes 5 heating ducts 644 located above cooking volume 112 .
- appliance 696 does not have a heating member 716 .
- heat storage member 540 may be the primary or sole source of fluid heating for appliance 696 , and appliance 696 may require a connection to heat storage member 540 to execute a hot fluid operation.
- An advantage of this design is that it may allow a single heat storage member 540 to provide fluid heating for two or more domestic appliances 696 . This may make those domestic appliances 696 more compact and less expensive.
Abstract
Description
- This application claims benefit of 35 U.S.C. 371 based on co-pending International Patent Application No. PCT/CA2018/051252, filed Oct. 4, 2018, which itself claims priority from U.S. Provisional Patent Application No. 62/569,057, filed on Oct. 6, 2017, the entirety of which is incorporated herein by reference.
- This disclosure relates to the field of food cooking apparatus and heat storage members.
- A food cooking apparatus is a device that has a compartment to receive food for cooking, and that heats the food through one or more of conduction, convection, and radiation.
- In accordance with one aspect of this disclosure, there is provided a hot air oven or fryer having multiple cooking zones. For example, the cooking apparatus may have 2, 3, 4 or more cooking zones. The cooking zones may be formed by first and second cooking containers that are removably receivable in a cooking chamber, each of the cooking containers defining a cooking volume. Optionally, cooking conditions in each cooking volume are individually controllable. For example, each cooking volume may have its own heating (IR) heating element or elements, one or more air moving members (e.g., a fan) to provide a directed airflow in the cooking volume and/or one or more steamers.
- In accordance with another aspect, a cooking apparatus comprises ducting providing forced airflow into a cooking chamber. One or more IR heating elements may be provided inside the ducting. Accordingly, there may be provided a cooking chamber having an openable door provided on the front of the cooking apparatus and a cooking volume. A heating duct, which has a plurality of openings, is located above the cooking volume and an IR heating element is provided in the heating duct with the IR heating element overlying at least some of the openings. A fan assembly upstream of the IR heating element. Alternately, or in addition, one or more IR heating elements may be provided between the ducting. Accordingly, there may be provided a cooking chamber having an openable door provided on the front of the cooking apparatus and a cooking volume. A plurality of spaced apart heating ducts may be provided above the cooking volume, the heating ducts having a plurality of openings located above the cooking volume with an IR heating element provided between adjacent heating ducts and a fan assembly upstream of the IR heating element.
- In accordance with another aspect, the cooking apparatus may be operated such that, during a cooking cycle, the cooking apparatus draws, e.g., at least 75%, 80%, 90%, 100% of the rated power of the cooking apparatus for at least 50%, 60%, 70%, 85%, 90%, 95% or 100% of the cooking time. This may be achieved by varying the power drawn by one or more of the energy consuming elements (e.g., fan, IR heating element, steamer). For example, to reduce the amount of IR radiation emitted, the power delivered to the fan may be increased to increase the rate of airflow. An increased flow of air over an IR heating element may be used to reduce the amount of IR radiation emitted by the IR heating element (as the temperature of the IR heating element is reduced) while still providing heat (e.g., in the form of forced convection). Alternately, or in addition, more energy may be provided to a steamer to increase the amount of moisture in a cooking volume. Accordingly different cooking regimes may be produced which draw the same or a similar amount of power. For example, at the start of a cooking cycle, more power may be provided to the IR heating element to brown the outside of food in the cooking volume. Once the food is sufficiently browned (which may be pre-programmed based on the duration of this first stage in the cooking cycle), a reduced amount of energy may be provided to the IR heating element and some or more energy may be provided to one or more of a steamer (to provide moisture in the cooking volume) and a fan to produce forced convection or increased forced convection in a cooking volume. Alternately, once the food is sufficiently browned (which may be pre-programmed based on the duration of this first stage in the cooking cycle), the energy provided to the IR heating element may be maintained at the same or a similar level and some or more energy may be provided to one or more of a steamer (to provide moisture in the cooking volume) and a fan to produce forced convection or increased forced convection in a cooking volume
- In accordance with this aspect, there may be provided a cooking apparatus having a controller operable to adjust the energy provided to a fan assembly wherein the fan assembly is operable at a first power level for a first portion of a cooking cycle and the fan assembly is operable at a second power level for a second subsequent portion of the cooking cycle wherein the second power level is higher than the first power level, whereby operation of the fan assembly at the second power level causes an increase in airflow over an IR heating element and a reduction in IR radiation emitted by the IR heating element.
- In accordance with this aspect, there may also be provided a cooking apparatus having a controller operably connected to an IR cooking element and a steamer, wherein the controller has a pre-set cooking setting that represents a cooking regime and, when the pre-set cooking setting is in operation, the controller is operable adjust the distribution of energy to the IR cooking element and the steamer while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the pre-set cooking setting.
- In accordance with this aspect, there may also be provided a cooking apparatus having a controller operably connected to an IR cooking element and a lower cooking element, wherein the controller has a pre-set cooking setting that represents a cooking regime and, when the pre-set cooking setting is in operation, the controller is operable adjust the distribution of energy to the IR cooking element and the lower cooking element while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the pre-set cooking setting.
- In accordance with another aspect, a cooking apparatus has at least one, and preferably a plurality of cooking zones. The cooking zones are defined by cooking containers that are removably receivable in a continuous volume defining a cooking chamber. The cooking zones may have cooking conditions that are individually controllable. The cooking chamber has an openable door wherein the openable door has a transparent panel (e.g., one or more layers of glass). The transparent panel of such a multizone cooking apparatus may have a double glass wall with vacuum insulation. Alternately, air may be blown between the layers of glass. Alternately, the transparent panel may comprise a single glass wall with air blown over the glass.
- In accordance with another aspect, an energy storage member may be provided. The energy storage member may store energy in the form of heat that is stored for later use. For example, a standard electrical outlet provides a set amount of current. This limits the energy (heat) that may be used to, e.g., cook food and therefore this limits the cooking time. Similarly, the amount of energy that may be provided to an electric kettle is limited and this limits the time required to bring water to a boil in an electric kettle. In accordance with this aspect, an energy storage member may draw electricity (e.g., by plugging the energy storage member into a household electrical outlet) and a heat sink (e.g., a block of metal such as aluminum) may be heated. The heat sink is insulated so as to store the heat for an extended amount of time. An appliance, such as a cooking apparatus (e.g., a cooking apparatus that may be plugged into a household electrical outlet and may be a countertop cooking apparatus as exemplified herein), an electric kettle, a pod coffee maker or a coffee maker may use the heat stored in the heat sink concurrently with heat produced using electricity drawn from a household electrical outlet. Accordingly, the cooking time may be reduced. For example, a cooking apparatus may draw heat from an energy storage member by flowing air through the heat sink to thereby heat or further heat the air. A kettle of coffee maker may flow water through the heat sink to heat or further heat water. It will be appreciated that the energy storage member may be built into an appliance or may be a standalone appliance. In the latter case, the energy storage member may be used with multiple different appliances.
- In accordance with this aspect, there may be provided a cooking apparatus comprising a cooking chamber, a first heating member operable to provide heat to the cooking chamber and a heat storage member.
- In accordance with this aspect, there may also be provided a portable heat storage member comprising a thermally insulated heat sink, a heating member in thermal communication with the heat sink, a fluid flow path extending through the heat sink, the fluid flow path having an inlet end and an outlet end, the outlet end is connectable in flow communication with a domestic appliance and, an electrical cord connectable with a domestic power outlet.
- In accordance with another aspect, a cooking apparatus is provided with a double walled construction over part or all of the exterior shell of the cooking apparatus. Cooling airflows through a space between the double walls, e.g., when the cooking apparatus is in use or when the temperature of, e.g., the outer surface exceeds a predetermined value. An advantage of this design is that it may maintain the exterior surface of part of all of the cooking apparatus at a lower temperature. Alternately, or in addition, insulation may be provided, e.g., adjacent the outer shell of part or all of the cooking apparatus or, if a double wall construction is used, in the space between the double walls. The use of insulation may limit heat loss. This enables more energy to be input to cook the food. If heat is lost through the walls of the cooking apparatus, then the lost heat must be replaced to maintain the temperature in the desired range. By using insulation, the energy that would have been used to replace the lost heat is used to provide more IR, steam or forced convection.
- In accordance with this aspect, there may be provided a cooking apparatus having an outer shell, an inner shell spaced from and facing at least a portion of the outer shell with an airflow passage provided between the inner shell and the outer shell, the airflow passage having a cooling air inlet and an exhaust outlet. The cooking apparatus has a cooking chamber having an openable door wherein the cooking chamber is isolated from airflow communication with the airflow passage. A cooling fan assembly is in airflow communication with the airflow passage.
- In accordance with this aspect, there may also be provided a cooking apparatus having an air flow passage having a cooling air inlet and an exhaust outlet, a cooking chamber having an openable door, the cooling chamber being isolated from air flow communication with the air flow passage and, a cooling fan assembly in air flow communication with the air flow passage, wherein the exhaust outlet directs cooling air at the openable door.
- It will be appreciated that one or more of these aspects may be used in any particular cooking apparatus.
-
FIG. 1 is a perspective view of a cooking apparatus in accordance with an embodiment; -
FIG. 2 is a perspective view of the cooking apparatus ofFIG. 1 with a door in an open and extended position; -
FIG. 3 is a perspective view of the cooking apparatus ofFIG. 1 with the door in an open and retracted position; -
FIGS. 4-5 are cross-sectional views taken along line 4-4 inFIG. 3 ; -
FIG. 6 is the cross-sectional view ofFIG. 4 , with cooking vessels removed; -
FIG. 7 is a cross-sectional view taken along line 7-7 inFIG. 1 ; -
FIG. 8 is a perspective view of a cooking vessel removed from a cooking receptacle in accordance with an embodiment; -
FIG. 9A is a top elevation view of an IR shield overlaying a heating element in accordance with an embodiment; -
FIG. 9B is a cross-sectional view taken alongline 9B-9B inFIG. 9A ; -
FIG. 10 is a perspective view of the cooking apparatus ofFIG. 1 with a cooking vessel and cooking receptacle removed from one cooking zone; -
FIGS. 11-12 are perspective views of the cooking apparatus ofFIG. 1 with both cooking vessels and cooking receptacles removed from both cooking zones; -
FIG. 13 is a schematic illustration of a cooking apparatus in accordance with an embodiment; -
FIG. 14A-D are schematic illustrations of heating elements associated with cooking zones in accordance with an embodiment; -
FIGS. 14E-14J are schematic illustrations of heating elements in accordance with an embodiment; -
FIG. 15 is a schematic illustration of a cooking apparatus in accordance with an embodiment; -
FIGS. 16-17 are schematic views of a cooking receptacle partially overlaid by an IR shield in accordance with an embodiment; -
FIG. 18 is a schematic illustration of a cooking apparatus having an IR shield in accordance with an embodiment; -
FIG. 19 is a top plan view of a IR shield panel in accordance with an embodiment; -
FIGS. 20-21 are schematic illustrations of a cooking apparatus including IR shields in accordance with various embodiments; -
FIGS. 22-23 are schematic illustrations of a cooking apparatus including air movers in accordance with various embodiments; -
FIG. 24 is a cross-sectional view taken along line 24-24 inFIG. 1 ; -
FIG. 25 is a partial cross-sectional view taken along line 25-25 inFIG. 24 ; -
FIGS. 26-27 are schematic illustrations of steam generators in accordance with various embodiments; -
FIG. 28 is an enlargement of the steam generator of the apparatus ofFIG. 1 , -
FIG. 29 is a cross-sectional view taken along line 29-29 inFIG. 2 with both cooking vessels positioned inside the cooking chamber; -
FIG. 30 is a schematic illustration of an arrangement of heating elements, air mover, and steam generator in accordance with an embodiments; -
FIG. 31 is a perspective view of a steam generator in accordance with another embodiment; -
FIG. 32 is a perspective view of the cooking apparatus ofFIG. 1 with the door in an open and retracted position, and both cooking receptacles and cooking vessels removed, and including the steam generator ofFIG. 31 ; -
FIGS. 33-34 are schematic illustrations of a cooking apparatus including steam generators in accordance with various embodiments; -
FIG. 35 is a schematic illustration of a cooking apparatus including a controller communicatively coupled to cooking devices associated with multiple cooking zones, in accordance with an embodiment; -
FIG. 36 is a schematic illustration of a circuit including heating elements configured in a low power mode; -
FIG. 37 is a schematic illustration of the circuit ofFIG. 37 with the heating elements configured in a high power mode; -
FIG. 38 is a perspective view of a cooking vessel in a cooking receptacle, in which a handle is not connected to the cooking vessel; -
FIG. 39 is a perspective view of the cooking vessel and cooking receptacle ofFIG. 38 , in which a handle is connected to the cooking vessel; -
FIGS. 40-42 are schematic illustrations of a cooking apparatus including lighting in accordance with various embodiments; -
FIG. 43 is a schematic illustration of a cooking apparatus including a self-cleaning function, in accordance with an embodiment; -
FIG. 44 is a schematic illustration of a cooking apparatus including a cooking additive distributor in accordance with an embodiment; -
FIG. 45 is a schematic illustration of a cooking apparatus including a cooling fan in accordance with an embodiment; -
FIG. 46 is a schematic illustration of a cooking apparatus including a common motor driving multiple motor-driven devices in accordance with an embodiment; -
FIGS. 47A-47B are schematic illustrations of a cooking apparatus including a gas cleaner in accordance with various embodiments; -
FIGS. 48-50 are schematic illustrations of gas cleaners in accordance with various embodiments; -
FIG. 51 is a schematic illustration of a cooking apparatus in a tall orientation in accordance with an embodiment; -
FIG. 52 is a schematic illustration of the cooking apparatus ofFIG. 51 in a wide orientation in accordance with an embodiment; -
FIG. 53 is a schematic illustration of a cooking apparatus in a compact configuration in accordance with an embodiment; -
FIG. 54 is a schematic illustration of the cooking apparatus ofFIG. 53 in an expanded configuration in accordance with an embodiment; -
FIG. 55 is a schematic illustration of a cooking apparatus in a compact configuration in accordance with an embodiment; -
FIG. 56 is a schematic illustration of the cooking apparatus ofFIG. 55 in an expanded configuration in accordance with an embodiment; -
FIGS. 57-60 are schematic illustrations of a cooking apparatus having one or more vertical heating elements in accordance with various embodiments; -
FIG. 61 is a schematic illustration of a cooking apparatus having one or more vertical heating elements, and that is rotatable from a tall orientation (left) to a wide orientation (right); -
FIG. 62 is the schematic illustration of a cooking apparatus configured as a top-loaded toaster in accordance with an embodiment; -
FIGS. 63-65 are schematic illustrations of a hot water heater in accordance with various embodiments; -
FIG. 66 is a perspective view of a cooking apparatus in accordance with another embodiment; -
FIG. 67 is a perspective view of the cooking apparatus ofFIG. 66 with a cooking chamber door opened and wire rack removed; -
FIG. 68 is another perspective view of the cooking apparatus ofFIG. 66 with the cooking chamber door and wire rack removed; -
FIG. 69 is a schematic illustration of a cooking apparatus in accordance with an embodiment; -
FIG. 70 is a cross-sectional view taken along line 70-70 inFIG. 66 in accordance with an embodiment; -
FIG. 71 is a schematic illustration of a cooking apparatus in accordance with an embodiment; -
FIG. 72 is a cross-sectional view taken along line 70-70 inFIG. 66 in accordance with another embodiment; -
FIG. 73 is a schematic illustration of a cooking apparatus in accordance with an embodiment; -
FIG. 74 is a cross-sectional view taken along line 70-70 inFIG. 66 in accordance with another embodiment; -
FIG. 75 is a perspective view of the cooking apparatus ofFIG. 66 in accordance with another embodiment; -
FIG. 76 is a schematic illustration of a cooking apparatus in accordance with an embodiment; -
FIG. 77 is a perspective view of a cooking apparatus in accordance with an embodiment; -
FIG. 78 is a cross-sectional view taken along line 78-78 inFIG. 77 ; -
FIG. 79 is a schematic illustration of a cooking apparatus in accordance with an embodiment; -
FIG. 80 is a perspective view of a cooking apparatus in accordance with an embodiment; -
FIG. 81 is a cross-sectional view taken along line 81-81 inFIG. 66 , in accordance with an embodiment; -
FIG. 82 is a cross-sectional view taken along line 81-81 inFIG. 66 , in accordance with another embodiment; -
FIG. 83 is a perspective view of a cooking apparatus having a cooking chamber door shown partially cut away, in accordance with an embodiment; -
FIG. 84 is a cross-sectional view taken along line 81-81 inFIG. 66 , in accordance with another embodiment; -
FIG. 85 is a perspective view of a cooking apparatus in accordance with an embodiment; -
FIG. 86 is a cross-sectional view taken along line 86-86 inFIG. 85 , in accordance with an embodiment; -
FIG. 87 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 88 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 89 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 90 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 91 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 92 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 93 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 94 is a perspective view of the cooking apparatus ofFIG. 93 with cooking chamber panels and a wire rack removed; -
FIG. 95 is a perspective view of a cooking apparatus having a cooking chamber door open and a wire rack removed, in accordance with another embodiment; -
FIG. 96 is a perspective view of the cooking apparatus ofFIG. 95 having the cooking chamber door open, and the wire rack and two cooking chamber panels removed; -
FIG. 97 is a perspective view of the cooking apparatus ofFIG. 95 having the cooking chamber door open, and the wire rack and five cooking chamber panels removed; -
FIG. 98 is a perspective view of a cooking apparatus having a cooking chamber door open, and a wire rack and heating duct portion removed, in accordance with another embodiment; -
FIG. 99 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 100 is a perspective view of the cooking apparatus ofFIG. 99 having a cooking chamber door open, and a wire rack and two cooking chamber panels removed; -
FIG. 101 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 102 is a cross-sectional view taken along line 86-86 inFIG. 85 , in accordance with an embodiment; -
FIG. 103 is a cross-sectional view taken along line 87-87 inFIG. 85 , in accordance with another embodiment; -
FIG. 104 is a schematic illustration of a heat storage member connected to a domestic appliance, in accordance with an embodiment; -
FIG. 105 is a schematic illustration of a heat storage member disconnected from a domestic appliance, in accordance with an embodiment; -
FIG. 106 is a perspective view of a heat storage member connected to a cooking apparatus; and -
FIG. 107 is a cross-sectional view taken along line 107-107 inFIG. 106 . - The terms “an embodiment,” “embodiment,” “embodiments,” “the embodiment,” “the embodiments,” “one or more embodiments,” “some embodiments,” and “one embodiment” mean “one or more (but not all) embodiments of the present invention(s),” unless expressly specified otherwise.
- The terms “including,” “comprising” and variations thereof mean “including but not limited to,” unless expressly specified otherwise. A listing of items does not imply that any or all of the items are mutually exclusive, unless expressly specified otherwise. The terms “a,” “an” and “the” mean “one or more,” unless expressly specified otherwise.
- As used herein and in the claims, two or more parts are said to be “coupled”, “connected”, “attached”, “joined”, “affixed”, or “fastened” where the parts are joined or operate together either directly or indirectly (i.e., through one or more intermediate parts), so long as a link occurs. As used herein and in the claims, two or more parts are said to be “directly coupled”, “directly connected”, “directly attached”, “directly joined”, “directly affixed”, or “directly fastened” where the parts are connected in physical contact with each other. As used herein, two or more parts are said to be “rigidly coupled”, “rigidly connected”, “rigidly attached”, “rigidly joined”, “rigidly affixed”, or “rigidly fastened” where the parts are coupled so as to move as one while maintaining a constant orientation relative to each other. None of the terms “coupled”, “connected”, “attached”, “joined”, “affixed”, and “fastened” distinguish the manner in which two or more parts are joined together.
- Further, although method steps may be described (in the disclosure and/or in the claims) in a sequential order, such methods may be configured to work in alternate orders. In other words, any sequence or order of steps that may be described does not necessarily indicate a requirement that the steps be performed in that order. The steps of methods described herein may be performed in any order that is practical. Further, some steps may be performed simultaneously.
- As used herein and in the claims, a first element is said to be ‘communicatively coupled to’ or ‘communicatively connected to’ or ‘connected in communication with’ a second element where the first element is configured to send or receive electronic signals (e.g. data) to or from the second element, and the second element is configured to receive or send the electronic signals from or to the first element. The communication may be wired (e.g. the first and second elements are connected by one or more data cables), or wireless (e.g. at least one of the first and second elements has a wireless transmitter, and at least the other of the first and second elements has a wireless receiver). The electronic signals may be analog or digital. The communication may be one-way or two-way. In some cases, the communication may conform to one or more standard protocols (e.g. SPI, I2C, Bluetooth™, or IEEE™ 802.11).
- As used herein and in the claims, a group of elements are said to ‘collectively’ perform an act where that act is performed by any one of the elements in the group, or performed cooperatively by two or more (or all) elements in the group.
- Some elements herein may be identified by a part number, which is composed of a base number followed by an alphabetical or subscript-numerical suffix (e.g. 112 a, or 112 1). Multiple elements herein may be identified by part numbers that share a base number in common and that differ by their suffixes (e.g. 112 1, 112 2, and 112 3). All elements with a common base number may be referred to collectively or generically using the base number without a suffix (e.g. 112).
-
FIGS. 1-3 exemplify acooking apparatus 100 in accordance with an embodiment. As shown,cooking apparatus 100 includes achamber 104 havingsidewalls 108 that collectively define a contiguousinterior volume 112. Chamber sidewalls 108 may include an openable wall 116 (also referred to as a door 116).Chamber door 116 is openable to provide user access to insert food intocooking chamber 104 and to remove food fromcooking chamber 104.FIG. 1 showschamber door 116 in a closed position to retain heat withincooking chamber 104.FIGS. 2 and 3 show chamber door 116 in open positions. - Turning to
FIGS. 4-5 ,chamber 104 can have any configuration suitable for receiving and holding food for cooking. In some embodiments,chamber 104 may be substantially parallelepiped. For example,chamber 104 may be substantially cuboid. This may provide a compact configuration that promotes space efficiency when organized with other similarly shaped appliances, e.g. on a kitchen countertop. In the illustrated example, chamber sidewalls 108 include top andbottom walls right walls rear walls Front wall 108 5 is shown includingcooking chamber door 116. In other embodiment, anothersidewall 108, such asleft wall 108 3,right wall 108 4, ortop wall 108 1 may includechamber door 116 or another chamber door to provide access to insert and remove food from chamberinterior volume 112 in other directions. - In other embodiments,
cooking chamber 104 may have a different configuration ofchamber sidewalls 108. For example,cooking chamber 104 may be cylindrical, domed (e.g. semi-spherical), or another regular or irregular shape. - Still referring to
FIGS. 4-5 ,cooking chamber 104 may include any number (i.e. one or a plurality) ofheating elements 120 to provide heat to food contained within chamberinterior volume 112.Heating elements 120 may be of any type suitable for delivering heat to food. For example,heating elements 120 may include any one or more (or all) of resistive heating elements (i.e. that produce heat through electrical resistance), flame heating elements (i.e. that produce heat by burning fuel, such as natural gas, propane, or butane for example), and infrared heating elements (e.g. including quartz, calrod, or nichrome wire).Heating elements 120 may include a ceramic or mica board insulating support. One or more (or all) ofheating elements 120 may extend within chamberinterior volume 112 as shown (i.e. may be positioned wholly or partially within chamber interior volume 112), or may be positioned wholly outside of chamberinterior volume 112. - When activated (e.g. powered or fueled), heating element(s) 120 may be collectively capable of heating food and/or the air within
cooking chamber 104 to at least common food cooking temperatures (e.g. to at least 200° F., such as 200° F. to 800° F.). Temperatures at the lower end of this range (e.g. 200° F.-350° F.) may be suitable for defrosting frozen foods and for slow-cooking techniques that produce tender meats and the like. Temperatures at the higher end of this range (e.g. 350° F.-800° F.) may be suitable for searing foods and fast-cooking techniques that produce crispy pizza crusts and the like. -
Cooking apparatus 100 may provide forced convection functionality. When enabled, forced convection employs an air mover to move the air withincooking chamber 104 to disrupt (e.g. displace) the layer of cool gas that forms around exposed surfaces of food under natural convection conditions. Consequently, forced convection may allow food to cook faster and with greater energy efficiency (e.g. consume less electricity and/or fuel usage), all else being equal.Cooking apparatus 100 may include any number (e.g. one or a plurality of)air movers 124.Cooking apparatus 100 may include anyair movers 124 suitable for circulating air within chamberinterior volume 112 and promoting forced convective heat transfer. For example,air movers 124 may include amotor 128 that drives an air impeller 132 (e.g. a radial flow, mixed flow, or axial flow impeller). When rotated, theair impeller 132 accelerates air within or into chamberinterior volume 112.Air impellers 132 may be located within chamberinterior volume 112 as shown (e.g. to circulate air within chamber interior volume 112), or may be located outside of chamber interior volume 112 (e.g. within a conduit fluidly connected to chamber interior volume 112) to recirculate air that exits chamberinterior volume 112 back into chamberinterior volume 112. - In some embodiments,
cooking apparatus 100 may permit the forced convection function to be selectively user-activated and user-deactivated. This can allow the user to activate forced convection (e.g. to cook food faster and more energy efficiently), and to deactivate forced convection (e.g. to follow the time and temperature directed by a recipe, which was not intended for forced convection). When forced convection is activated, air mover(s) 124 may be powered on, and when forced convection is deactivated, air mover(s) 124 may be powered off. - In other embodiments,
cooking apparatus 100 may not provide forced convection functionality. For example,cooking apparatus 100 may not include anair mover 124 associated with chamberinterior volume 112. This may simplify the design ofcooking apparatus 100, which may reduce the cost and complexity ofmanufacturing cooking apparatus 100. - Referring to
FIG. 5 ,cooking apparatus 100 may provide steam generating functionality. For example,cooking apparatus 100 may produce steam withincooking chamber 104 or deliver steam intocooking chamber 104. When air is heated, such as occurs incooking chamber 104, the moisture capacity of the air rises, which causes the relative humidity to fall. As the relative humidity falls, the rate at which moisture is removed from food into the surrounding air accelerates. Thus, higher air temperatures can lead to food drying out more rapidly. For many foods, such as meats for example, drying is often an undesirable byproduct of cooking that users wish to avoid. By providing steam tocooking chamber 104,cooking apparatus 100 may raise the air humidity withincooking chamber 104 and thereby slow, stop, or reverse the dehumidification (i.e. drying out) of the food being cooked. -
Cooking apparatus 100 may include any number (e.g. one or a plurality of)steam generators 136.Cooking apparatus 100 may include anysteam generator 136 suitable for producing high humidity air to interact with food cooking within chamberinterior volume 112.Steam generator 136 may generate steam within chamberinterior volume 112 as shown. Alternatively,steam generator 136 may generate steam outside of chamberinterior volume 112, and the generated steam may be directed (e.g. by natural or forced flow) into chamberinterior volume 112. - In some embodiments,
cooking apparatus 100 may permit the steam generation function (also referred to as the ‘humidification function’) to be selectively user-activated and user-deactivated. This can allow the user to activate steam generation (e.g. to prevent foods from drying during cooking), and to deactivate steam generation (e.g. to allow foods, such as French fries and chicken wings, to crisp). - In other embodiments,
cooking apparatus 100 may not include asteam generator 136. This may simplify the design ofcooking apparatus 100, which may reduce the cost and complexity ofmanufacturing cooking apparatus 100. - Turning to
FIG. 6 ,cooking apparatus 100 may include any number (e.g. one or a plurality) ofcooking receptacles 140 that may be removably receivable in a cooking apparatus, each of which may removably receive acooking vessel 160. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of the cooking receptacle and the cooking vessel described herein may be used with any of the features of multiple cooking zones, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, heating element power modes, door transparency, removable handle, retractable door, removable handle, retractable door, lights, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
-
Cooking apparatus 100 may include anycooking receptacle 140 sized fit in (e.g., be removably receivable in) chamberinterior volume 112 and suitable for holding food that is cooking within chamberinterior volume 112. As shown,cooking receptacles 140 may be cookingcontainers having sidewalls 148 that define aninterior volume 144 for holding food. In some embodiments, areceptacle 140 may be substantially parallelepiped. For example,receptacle 140 may be substantially cuboid as shown. In the illustrated example,receptacle 140 includesbottom walls 148 1, left andright walls FIG. 3 ) and 148 5 which are collectively joined together. - Referring to
FIG. 3 , one or more sides ofreceptacle 140 may be partially or completely open to accommodate the insertion and removal of food, and/or the passage of heat to food contained in thereceptacle 140. In the illustrated embodiment,receptacle 140 includes an at least partiallyopen side 152 that is aligned withopenable chamber sidewall 108 to accommodate the passage of food (i.e. insertion of food) into cooking receptacleinterior volume 144. Referring toFIG. 6 , food may be placed directly intocooking receptacle 140. For example, food may rest on, and in contact with cookingreceptacle bottom wall 148 1. - Returning to
FIG. 3 , in some embodiments cooking receptacle may include afront wall 148 4 that may inhibit food, including liquids (e.g. oil, sauces, rendered fat, expelled liquid, or other drippings), from spilling out of the openfront end 152. As shown,front wall 148 4 may be shorter than left andright walls interior volume 144 through the vertical space betweenfront wall 148 4 and cooking receptacleupper side 156. As shown inFIG. 6 ,cooking receptacle 140 may have anopen side 156 that is aligned withheating elements 120 and/orair mover 124 so that heat and/or convective air can pass through theopen side 156 into contact with food contained withincooking receptacle 140. In the illustrated example,open side 156 is an upper side ofreceptacle 140 and bothheating elements 120 andair mover 124 are positioned abovecooking receptacle 140. In other embodiments,open side 156 may be a different side ofcooking receptacle 140, such as for example, left, right, orrear side - In other embodiments,
cooking receptacle 140 does not includefront wall 148 4. This may enlarge the opening infront side 152, which may allow taller food to be inserted intocooking receptacle 140 throughfront side 152, all else being equal. - Turning to
FIGS. 2 and 4 , alternatively or in addition to supporting food directly on surfaces ofcooking receptacle 140, food may be held withincooking receptacle 140 in or on acooking vessel 160.Cooking vessel 160 may be any vessel sized to fit within cooking receptacleinterior volume 144, and suitable for carrying food during cooking. For example,cooking vessel 160 may be a cooking container such as a pan as shown, a pot, or a fryer basket, or a cooking sheet such as a baking sheet or a wire rack. - It is desirable when cooking some foods (e.g. French fries and chicken wings) to obtain a crispy exterior when cooked. However, some such foods expel liquids as they cook, and if the liquid is allowed to pool in contact with the food, the liquid will inhibit a crispy crust (e.g. will make the contacted food surfaces soggy). In some embodiments,
cooking vessel 160 may be supported incooking receptacle 140 with at least a portion (or all) of the cookingvessel bottom wall 164 spaced apart from cookingreceptacle bottom wall 148 1, and cookingvessel bottom wall 164 may be liquid pervious. This can allow expelled liquids to pass throughbottom wall 164 and collect incooking receptacle 140 out of contact with the remainder of the food incooking vessel 160. This can promote better and faster crisping of food exteriors that might have otherwise been softened by contact with the expelled liquids. - Cooking vessel
bottom wall 164 may have any liquid pervious construction suitable to allow passage of liquids expelled from foods to exitcooking vessel 160. For example, cookingvessel bottom wall 164 may have a plurality of apertures (e.g. perforated apertures as in a pizza pan, or voids between wires as in a cooling rack or fryer basket), or may be made of liquid pervious material (e.g. liquid pervious paper, cloth, mesh, or other fabric). - Referring to
FIGS. 7 and 8 ,cooking vessel 160 may be supported incooking receptacle 140 in any manner that spaces at least a portion (or all) of cookingvessel bottom wall 164 from cookingreceptacle bottom wall 148 1. For example,cooking receptacle 140 may have one ormore supports 168 as shown, and/orcooking vessel 160 may have one or more legs (not shown) that can hold cookingvessel bottom wall 164 spaced above cookingreceptacle bottom wall 148 1. In the illustrated example,cooking receptacle 140 includes a plurality of spaced apart supports 168 upon whichcooking vessel 160 is supported when received incooking receptacle 140. As shown,cooking receptacle 140 includes afront support 168 1 connected to cooking receptaclefront wall 148 4, and arear support 168 2 connected to cooking receptaclerear wall 148 5. Alternately, or in addition, some or all of the sidewalls of the cooking vessel may be spaced from the sidewalls of thecooking receptacle 140. For example, if the sidewalls of thecooking vessel 160 are pervious to airflow (e.g., they are made of a wire or mesh material), then spacing the sidewalls of thecooking vessel 160 from the sidewalls of thecooking receptacle 140 may permit airflow through the sides of the cooking vessel. This may be desirable if cooking, e.g., French fries of chick wings. Optionally, if thecooking vessel 160 is a basket, then the sides and the bottom may be spaced from cookingreceptacle 140 when placed therein. - Turning to
FIG. 7 , cookingvessel bottom wall 164 may be supported at anyheight 172 above cookingreceptacle bottom wall 148 1 suitable for providing a collection space (i.e. a collection volume) for an accumulation of liquids from the food as it cooks. Preferably,height 172 is at least 5 mm, such as 5 mm to 30 mm, to provide adequate volume for liquids to pool betweenbottom walls cooking receptacle 140 to hold a relativelytall cooking vessel 160. A relatively tall height 172 (e.g. 15 mm to 30 mm) may allowcooking receptacle 140 to collect a relatively large volume of liquids. - In some embodiments,
cooking vessel 160 may be receivable incooking receptacle 140 withbottom walls receptacle bottom 148 1 to cookingvessel bottom wall 164. An advantage of this design is that it can promote desirable browning of food surfaces in contact with cookingvessel bottom wall 164. In many foods, browning results from a Maillard reaction, which also produces desirable flavors and aromas. - In some embodiments,
cooking vessel 160 may have a liquidimpervious bottom wall 164. This can allow the food to be partially submerged in fluid within cooking vessel 160 (e.g. for braising), or to be fully submerged in fluid (e.g. for stewing). A fluidimpervious bottom wall 164 may also allow for different food to be cooked incooking receptacle 140 betweenbottom walls cooking vessel 160. For example, meat may cook withincooking vessel 160 while vegetables may cook withincooking receptacle 140 belowcooking vessel 160. -
Cooking apparatus 100 may include or be compatible with bothcooking vessels 160 with liquid impervious and liquid perviousbottom walls 164. For example,cooking apparatus 100 may include, or there may be available as an accessory, a plurality ofcooking vessels 160 of differing configurations (e.g. shapes, sizes, and construction), including at least onecooking vessel 160 having a liquidimpervious bottom wall 164 and at least onecooking vessel 160 having a liquidpervious bottom wall 164. This can allowcooking apparatus 100 to cook foods in very different ways according to thecooking vessel 160 selected to carry the food being cooked. - Turning to
FIG. 2 ,cooking vessel 160 may be removable from cookingreceptacle 140. For example,cooking vessel 160 may be conveniently removed prior to cooking to deposit food intocooking vessel 160 for cooking, may be replaced to cook the deposited food, and may be removed after cooking to empty/serve the cooked food. Removingcooking vessel 160 may also make cleaningcooking vessel 160 andcooking receptacle 140 more convenient. -
Cooking vessel 160 may be removable from cookingreceptacle 140 in any manner. In the illustrated embodiment,cooking vessel 160 is movable (e.g. slidable) relative tocooking receptacle 140 through cooking receptacleopen side 152 andcooking chamber door 116 for removal from cookingchamber 104. As shown,cooking vessel 160 may include ahandle 176 that a user can grasp to safely handlecooking vessel 160 when removing and replacingcooking vessel 160. - Reference is now made to
FIG. 4 . In some embodiments,cooking chamber 104 may include a plurality ofcooking zones 180. As used herein, each “cooking zone” is a distinct volumetric region withincooking chamber 104 that can be selectively subjected to different cooking conditions from the other cooking zone(s), such as heating conditions (e.g. set temperature, heating rate, and/or heating direction), convection conditions (e.g. air circulation speed, and/or air circulation direction), and humidity conditions (e.g. set relative humidity, and/or humidification rate) for example. An advantage of this design is that it can allow food located in different cooking zones to be simultaneously cooked in different cooking conditions. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of multiple cooking zones described herein may be used with any of the features of the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, heating element power modes, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- The cooking conditions of each
cooking zone 180 may be varied (i.e. controlled) substantially independently of theother cooking zones 180 in any manner, such as by operation of one or more electronic or electromechanical cooking devices (e.g. heating elements 120,air movers 124, and/or steam generators 136). As used herein, a cooking condition (e.g. temperature) of afirst cooking zone 180 1 is said to be varied (i.e. controlled) “substantially independently” of the same cooking condition (e.g. temperature) in asecond cooking zone 180 2, where the action taken to affect the change in cooking condition (e.g. power heating element(s) 120) predominantly affects the cooking condition in the first cooking zone 180 1 (e.g. most of the generated heat goes to first cooking zone 180 1), or where the action taken or other actions taken (e.g. disabling heating element(s) associated with second cooking zone 180 2) lessen the change in cooking condition of thesecond cooking zone 180 2. In other words,cooking apparatus 100 has one or more electronic or electromechanical devices that can be coordinated to provide individually controllable cooking conditions in two ormore cooking zones 180. - Referring to
FIGS. 4-5 , eachcooking zone 180 may be defined by acooking receptacle 140 or acooking vessel 160.Cooking apparatus 100 may include any number ofcooking receptacles 140 and/orcooking vessels 160 to provide any number ofcooking zones 180. In the illustrated embodiment,cooking apparatus 100 includes twocooking receptacles 140 simultaneously positioned withincooking chamber 104. As shown,cooking chamber 104 defines a single contiguous volume while cookingreceptacle 140 1 definesfirst cooking zone 180 1, andsecond cooking receptacle 140 2 definessecond cooking zone 180 2 within the cooking chamber 14. When acooking vessel 160 is positioned in acooking receptacle 140, thecooking vessel 160 may be located in thecooking zone 180 defined by thecooking receptacle 140, or thecooking vessel 160 may define thecooking zone 180. - Turning to
FIG. 5 , eachcooking zone 180 may have associated with it one or more distinct cooking devices (e.g. heating elements 120,air movers 124, and/or steam generators 136). This allows the cooking conditions in each zone to be substantially independently controlled. Eachcooking zone 180 may have the same or different cooking devices. In the illustrated embodiment, eachcooking zone 180 has above it arespective heating element 120,air mover 124, andsteam generator 136. Within eachcooking zone 180, these cooking devices may be selectively activated and deactivated according to a cooking program (e.g. set temperature, humidity, convection speed) independently of the cooking devices in theother cooking zone 180. - Still referring to
FIG. 5 , activating a cooking device (e.g. heating element 120) associated with onecooking zone 180 may impact cooking conditions (e.g. temperature) in anothercooking zone 180. For example, imperfect thermal isolation may allow some heat from aheating element 120 1 infirst cooking zone 180 1 to transmit intosecond cooking zone 180 2. Moreover,first cooking zone 180 1 may be in fluid communication with second cooking zone 180 2 (e.g., the sidewalls of thecooking receptacles 140 may terminate before the top wall of the cooking volume 104) such that there is some gas (e.g. air) exchange between thecooking zones cooking apparatus 100 may mitigate the impact of such effects by operation of cooking devices associated with thesecond cooking zone 180 2. For example,heating element 120 2 may be turned down or turned off to compensate for the heat enteringcooking zone 180 2 fromheating element 120 1. This can allow thecooking zones - The cooking device(s) associated with a
cooking zone 180 may be positioned anywhere within or outside of thecooking zone 180. In the illustrated embodiment, aheating element 120, anair mover 124, and asteam generator 136 are positioned above eachcooking zone 180. In other embodiments, one or more (or all) of the cooking devices may be positioned below, to one side, or inside thecooking zone 180. - Each
cooking zone 180 may have the same or different cooking device(s). This can allow eachcooking zone 180 to be tailored to cooking the same or different foods, in the same or different quantities, or to producing the same or different cooking conditions. For example, eachcooking zone 180 may have associated with it the same or different types of cooking devices (e.g. heating, air moving, or humidifying device), and/or may have associated with it the same type of cooking device as is associated with another zone but of a different configuration (e.g. size, power, or principle of operation).FIG. 5 depicts eachcooking zone 180 having associated with it cooking devices of the same types—aheating element 120, anair mover 124, and asteam generator 136. Theheating elements second cooking zones heating elements 120 1 may have the same or different size, power, or principle of operation (e.g. resistive heater vs. infrared heater). Similarly, for theair movers 124 andsteam generators 136. - Referring to
FIG. 4 ,cooking apparatus 100 may include one or more cooking devices that may be associated simultaneously with two ormore cooking zones 180. In the illustrated example, aheating element 120 3 is positioned beneathcooking zones cooking apparatus 100 may include anair mover 124 positioned to circulate air through a plurality ofcooking zones 180, and/or asteam generator 136 positioned to humidify air within a plurality ofcooking zones 180. - In some embodiments, a dividing
wall 184 may be positioned betweencommon heating element 120 3, andcooking zones wall 184 may help prevent liquid and/or solid food from falling down fromcooking zones 180 ontoheating element 120 3 and rapidly burning and/or smoking. Dividingwall 184 may underlie at least a portion of two ormore cooking zones 180 above. In the illustrated embodiment, dividingwall 184 extends over the entire area beneathcooking zones 180. Dividingwall 184 may have any structure suitable for preventing liquid and/or solid food from falling down fromcooking zones 180 ontoheating element 120 3. For example, dividingwall 184 may be a continuous sheet of material (e.g. metal), a perforated sheet of material, or a wire/mesh rack. - Some
heating elements 120, such as infrared and fire basedheating elements 120 3 may generate heat unevenly over the area belowcooking zones heating element 120 3, dividingwall 184 may help to more evenly distribute heat emitted bycommon heating element 120 3 over the area of dividingwall 184. For example, dividingwall 184 may include high conductivity material (e.g. metal, such as aluminum or copper) to distribute heat laterally across the area of dividingwall 184. Whereheating element 120 3 is an infrared heater, or generates infrared heat, dividingwall 184 may include infrared absorbent material. In this case, dividingwall 184 may be referred to as an ‘IR absorber’. This can allow dividingwall 184 to absorb the infrared energy emitted byheating element 120 3 that strikes dividing walllower surface 188, and re-emit the energy (as infrared or other form of heat radiation) from a majority of (e.g. at least 50%) or substantially the entire (e.g. at least 85% of) dividing wallupper surface 192. - Optionally, the portions of dividing
wall 184 that are immediately above (overlie) the heating element may be made of a less conductive material so as to produce a dividing wall having a more uniform temperature during operation of the cooking apparatus. Such a design is exemplified inFIGS. 9A-9B , which show aninfrared absorber 184 overlaying aninfrared heating element 120. Dimensions in these figures are exaggerated for illustration purposes. In this example, dividingwall 184 includes infrared absorbing material that absorbs infrared radiation fromheating element 120 and re-radiates heat (infrared or otherwise) from dividing wallupper surface 192. In some embodiments, dividingwall 184 may have less infrared absorptive capacity per unit area in region(s) 196 closer to (e.g. directly overlying)heating element 120 than in region(s) 204 farther from heating element 120 (e.g. laterally spaced from heating element 120). Because the heating from infrared radiation is a function of distance (indeed, distance cubed),region 196 closest toheating element 120 may receive more radiation than aregion 204 located farther fromheating element 120. By providing thefarther region 204 with greater infrared absorptive capacity, theinfrared absorber 184 may be able to more evenly re-radiate heat across the closer andfarther regions upper surface 192. -
Infrared absorber 184 may be configured to provideregions upper surface 192. In some embodiments, the infrared absorptive capacity per unit area may be varied by varying athickness 208 ofinfrared absorber 184. The illustrated example showsinfrared absorber 184 having athickness 208 of infrared absorbent material that is greater infarther regions 204 than incloser region 196. The change inthickness 208 may be gradual as shown, or may change in step-wise fashion for example. Alternatively or in addition to varyingthickness 208,infrared absorber 184 may have intermittent strips of infrared absorbent material that are more densely arranged infarther regions 204 than incloser region 196. Alternatively or in addition to varyingthickness 208 and using intermittent strips of infrared absorbent material,infrared absorber 184 may include a first infrared absorbent material with lower infrared absorptivity incloser region 196, and include a second infrared absorbent material with higher infrared absorptivity infarther regions 204. - Reference is now made to
FIGS. 3 and 10 .Cooking apparatus 100 may be reconfigurable to resizecooking zones 180, to divide acooking zone 180 into two ormore cooking zones 180, and/or to merge two ormore cooking zones 180 into a singlelarger cooking zone 180.Cooking apparatus 100 may include any number of (e.g. one or multiple)cooking receptacles 140 and cooking vessels 160 (FIG. 5 ) simultaneously housed withincooking chamber 104. As discussed above,cooking receptacles 140 and/or cooking vessels 160 (FIG. 5 ) may define acooking zone 180 when positioned incooking chamber 104. One or more (or all) ofcooking receptacles 140 and cooking vessels 160 (FIG. 5 ) may be removable from cookingchamber 104 to reconfigure thecooking zones 180 ofcooking apparatus 100. For example,FIG. 10 illustrates acooking apparatus 100 having one of twocooking receptacles 140 removed from cookingchamber 104. In one aspect, thecooking receptacle 140 when removed from cookingchamber 104 may be more easily cleaned (e.g. in the sink). Moreover, the removal of thecooking receptacle 140 has enlargedcooking zone 180 2, which now extends downward to dividingwall 184. Food may be placed on dividing wall 184 (e.g. directly, or within a cooking vessel supported on dividing wall 184) to cook by itself, or alongside other food inside the remainingcooking receptacle 140 1. -
FIGS. 11-12 illustratecooking apparatus 100 having no remaining cooking receptacles positioned incooking chamber 104, which results in the first andsecond cooking zones contiguous cooking zone 180. Theunitary cooking zone 180 may be re-divided by reinserting one or more cooking receptacles or cooking vessels. Theenlarged cooking zone 180 may provide greater surface area (e.g. horizontal surface area) to cook larger items, such as a pizza, pie, or cake, which may be supported directly in contact with dividingwall 184, or within a cooking vessel (e.g. pizza pan, pie dish, or cake pan) supported on dividingwall 184. - Referring to
FIGS. 10-11 ,cooking receptacles 140 may be removably receivable incooking chamber 104 in any manner. For example,cooking receptacles 140 may be sat directly on (i.e. in contact with) dividing wall 184 (i.e. dividingwall 184 may function as a shelf). In the illustrated example,cooking receptacles 140 are suspended above, in spaced apart relation to, dividingwall 184 when positioned incooking chamber 104. As shown,cooking chamber 104 may include one or more mounts 208 (e.g. rails as shown, or brackets) that supportcooking receptacles 140 above dividingwall 184.Mounts 208 may extend from anycooking chamber sidewall 108, such as left andright walls - Turning to
FIG. 7 , cookingreceptacle bottom wall 148 1 may be spaced anydistance 212 from dividingwall 184 suitable to provide an air-gap between cooking receptacle and dividingwall 184. The air-gap may substantially eliminate heat conduction betweencooking receptacle 140 and dividingwall 184, so that heat is predominantly transferred by radiation and convection. This may allow dividingwall 184 to more efficiently absorb and distribute heat fromheating element 120 3 across dividingwall 184, and more evenly transmit heat from dividingwall 184 to cookingreceptacle bottom wall 148 1.Distance 212 is preferably greater than 3 mm (e.g. 3 mm to 50 mm). In some embodiments,distance 212 is greater than 20 mm (e.g. 20 mm to 50 mm), which may permit food to be cooked in direct contact with dividingwall 184 simultaneously as food is cooked within cooking receptacle(s) 140 above. In this case, a third cooking zone may be defined in the space betweencooking receptacles 140 and dividingwall 184. -
FIG. 13 shows a schematic illustration ofcooking apparatus 100 in accordance with an embodiment. As shown,cooking apparatus 100 may include acontroller 216 which is communicatively coupled to the cooking devices (e.g. heating elements 120, air movers, 124, and steam generators 136) associated with the plurality of cooking zones (e.g. first andsecond zones 180 1 and 180 2) defined withincooking chamber 104.Controller 216 may include one or more electrical or electro-mechanical devices (e.g. processor(s), memory, relay(s), switch(es), etc.) that are configured (e.g. wired and programmed) to regulate the operation of the cooking devices ofcooking apparatus 100 to execute a cooking program (e.g. selected by the user). - As shown,
cooking apparatus 100 may includefood 220 1 withinfirst cooking zone 180 1, andfood 220 2 withinsecond cooking zone 180 2.Controller 216 may direct the operation of the cooking devices withincooking apparatus 100 according to a cooking program in order to cookfoods foods food 220 1 infirst cooking zone 180 1 may be raw French fries, andfood 220 2 incooking zone 180 2 may be raw chicken wings. - In some embodiments,
controller 216 may direct the operation of the cooking devices according to a cooking program, which aims to cookfoods cooking zones 180. For example,controller 216 may directheating element 120 1 to produce relatively less heat thanheating element 120 2 to slow the cooking ofFrench fries 220 1 infirst cooking zone 180 1 and to allowchicken wings 220 2 insecond cooking zone 180 2 more time to finish cooking, and in the result allow bothfoods controller 216 may delay the activation ofheating element 120 1 as compared toheating element 120 2 to start the cooking ofFrench fries 220 1 infirst cooking zone 180 1 so thatchicken wings 220 2 insecond cooking zone 180 2 are cooked for a long period of time, whereby bothfoods - In some embodiments,
controller 216 may execute a cooking program intended to complete the cooking offoods food 220 to be plated and served before thesecond food 220 finishes cooking, or spaced apart in time sufficiently to allow onefood 220 to finish resting contemporaneously as thesecond food 220 finishes cooking). For example,controller 216 may direct the operation of the cooking devices so that two identical batches ofchicken wings heating elements 120, the air speed ofair movers 124, and/or the humidity generated by steam generators 136). - Each
heating element 120 can include a single heating device or a plurality of heating devices having any shape and arranged in any pattern.FIGS. 14A-14D illustrate someexemplary heating elements 120 that are associated withdiscrete cooking zones 180.FIG. 14A shows an example ofheating elements FIG. 14B shows an example ofheating elements FIG. 14C shows an example ofheating elements FIG. 14D illustrates another example ofheating elements FIG. 14A . -
FIGS. 14E-14J illustrate someexemplary heating elements 120 3 that may be common to a plurality of cooking zones.FIG. 14E shows an example of aheating element 120 3 including a singlelinear heating element 120 3.FIG. 14F shows an example of aheating element 120 3 including a plurality oflinear heating elements 120 3 in parallel.FIG. 14G shows an example of aheating element 120 3 including a plurality of round (e.g. circular) heating devices side by side.FIG. 14H shows an example of aheating element 120 3 including a plurality of nested heating devices.FIG. 14I shows an example of aheating element 120 3 including a plurality of linear heating devices arranged in a different orientation than inFIG. 14F .FIG. 14J shows an example of aheating element 120 3 including a heating element having an irregular shape. - Reference is now made to
FIGS. 15-16 . In some embodiments, a cooking zone 180 (e.g. defined by acooking receptacle 140, or a cooking vessel) may be subdivided intoaddition cooking zones 180. This can allow the number of cooking zones withincooking chamber 104 to be increased. Eachcooking zone 180 can have different cooking conditions for cookingdifferent foods 220. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of subdividable cooking zones described herein may be used with any of the features of the cooking receptacle and the cooking vessel, multiple cooking zones, forced convection, steam generation, dynamic energy utilization, heating element power modes, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- In some embodiments, a
cooking zone 180 heated by aninfrared heating element 120 may be subdivided by positioning an infrared-opaque barrier 224 (also referred to as an IR shield 224) between theheating element 120 and thecooking zone 180.FIGS. 15-16 illustrate an example in whichsecond cooking zone 180 2 is subdivided intosub-zones IR shield 224 over a portion (e.g. one-half) ofcooking receptacle 140 2. This can reduce the IR radiation that strikesfood 220 2B insub-zone 180 2B as compared withfood 220 2A insub-zone 180 2A. As a result, twodifferent foods same cooking receptacle 140 2 under thesame heating element 120 2 or inseparate receptacles 140 placed in onecooking vessel 160.IR shield 224 may be permanently or removably connected tocooking receptacle 140. Aremovable IR shield 224 may permitcooking receptacle 140 to be selectively divided or undivided intosub-zones 180 as desired. IR shield may be moveable mounted from a retracted position (e.g., in which it is moved to about a sidewall of chamber 140) to a deployed position as exemplified inFIG. 17 . -
IR shield 224 may be made of any material effective to block or resist/reduce the transmission of infrared radiation. For example,IR shield 224 may be made of aluminum, aluminized steel, or low iron glass.IR shield 224 may cover an entirety of asub-zone 180 below, or may be deployed to cover only part of the sub-zone 180 or may include open area(s) (e.g. formed by slots orperforations 228 as shown). Open area(s) 228 may allowIR shield 224 to reduce but not completely block IR radiation fromheating elements 120 to thesub-zone 180 below. - Referring to
FIG. 17 , in some embodiments azone subdividing wall 232 may be provided to create greater isolation between the sub-zones 180 2A and 180 2B. In some embodiments, subdividingwall 232 may be air impervious or air flow resistant to reduce air exchange betweensub-zones sub-zones wall 232 may be liquid impervious to reduce liquid exchange, so that the flavors offoods wall 232 may be permanently or removably connected tocooking receptacle 140 2. A permanently connected subdividingwall 232 may allow subdividingwall 232 to more reliably resist liquid and air exchange betweensub-zones wall 232 may be selectively inserted or removed, and may be sized to fit into a cooking vessel. - Reference is now made to
FIG. 18 . In some embodiments,IR shield 224 may be formed as a shutter that is movable between an open position, in which IR radiation fromheating element 120 is unobstructed or less obstructed byIR shield 224, and a closed position (shown) in which IR radiation fromheating element 120 is completely or more obstructed byIR shield 224. As shown,IR shield 224 may include anupper shield panel 236 1 and alower shield panel 236 2. As shown inFIG. 19 , upper andlower shield panels closed areas 240. Returning toFIG. 18 , in the closed position shown, theclosed areas 240 of eachshield panel 236 at least partially overlie (i.e. overlap) and align with theopen areas 228 of theother shield panel 236 to provide complete (or greater) obstruction to IR radiation into thesub-zone 180 B below. In the open position, theopen areas 228 of eachshield panel 236 at least partially overlie (i.e. overlap) and align with theopen areas 228 of theother shield panel 236 to provide less obstruction to IR radiation into thesubarea 180 B below. - At least one of (i.e. one or both of)
IR shield panels 236 is movable relative to the otherIR shield panel 236 to transition theIR shield 224 between the open and closed positions. In the illustrated example, lowerIR shield panel 236 1 is horizontally movable relative to upperIR shield panel 236 2 between the open and closed positions. AnIR shield panel 236 may be movable by manual (i.e. by hand) or automatic means. For example,IR shield panel 236 may be drivingly connected to anactuator 242, which may be an electromechanical actuator (e.g. solenoid) or a manual actuator (e.g. shaft connected to a handle or button). This may permit controller 216 (FIG. 13 ) to activateactuator 242 in accordance with a cooking program. - Turning to
FIG. 20 ,IR shield 224 may include asingle panel 236 movable between a closed position (shown) and an open position. As illustrated,IR shield 224 provides greater obstruction to IR radiation in the closed position than in the open position. - Referring to
FIG. 21 ,IR shield 224 may include apanel 236 that is rotatable between a closed position and an open position, as in a louvre. Also, a plurality of IR shields 224 may be associated with asingle cooking zone 180. In the illustrated example, afirst IR shield 224 A overlies sub-zone 180 A, and asecond IR shield 224 B overliessub-zone 180 B. EachIR shield 224 may be independently actuated to move between an open position and a closed position. In the illustrated example,IR shield 224 B is shown in an open position, andIR shield 224 B is shown in a closed position. - It will be appreciated that in each example including an
IR shield panel 236 movable between an open position and a closed position, theIR shield panel 236 may also be movable to intermediate positions between the open and closed positions that may provide a degree of IR radiation obstruction in between that provided by the open and closed positions. - Referring to
FIG. 5 ,cooking apparatus 100 may include one ormore air movers 124 that act to circulate air withincooking chamber 104. Eachair mover 124 may include animpeller 132 driven by amotor 128. Themotor 128 rotates theimpeller 132 about anaxis 244 of rotation, and therotating impeller 132 accelerates air to circulate within thecooking chamber 104. In the illustrated example, adifferent air mover 124 is associated with eachcooking zone 180. This allowsdifferent cooking zones 180 to experience different forced convection (including no forced convection when anair mover 124 for a zone is disabled). - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of forced convection described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, steam generation, dynamic energy utilization, heating element power modes, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- In other embodiments, one or
more cooking zones 180 may not have an associated air mover 124 (e.g., thecooking zone 180 may not feature forced convection). This may simplify the design ofcooking apparatus 100, which may reduce the cost and complexity ofmanufacturing cooking apparatus 100. - In some embodiments, an
air mover 124 may be associated with two or more (or all)zones 180. This allowsmore cooking zones 180 to have forced convection functionality than the number ofair movers 124, even if the degree of forced convection is not individually selectable as between some of those cookingzones 180. - In other embodiments, a plurality of
air movers 124 may be associated with onecooking zone 180. This allows for greater precision in the delivery of forced convection to acooking zone 180. For example, this may allow the air flow direction to be selected based upon which of theair movers 124 are activated. In another example, this may allow a sub-zone to be exposed to greater air flow velocity/turbulence than another sub-zone within thecooking zone 180. -
Air mover 124 may be positioned anywhere relative tocooking chamber 104. As exemplified inFIG. 5 , eachair mover 124 includes amotor 128 positioned above cooking chamberupper wall 108 1, and an impeller positioned 132 just below cooking chamberupper wall 108 1 above acooking zone 180. In other embodiments, anair mover 124 may be positioned at any of the othercooking chamber sidewalls 108. In some embodiments,impeller 132 may be located outside ofcooking chamber 104 and oriented to force air intocooking chamber 104 through an opening in one ofcooking chamber sidewalls 108. - Still referring to
FIG. 5 ,air movers 124 may haveimpellers 132 configured to accelerate air in any direction suitable for circulating air withincooking chamber 104. In the illustrated embodiment,impeller 132 is configured to accelerate air laterally (e.g. horizontally normal to axis 244) towards left, right, front and rear sidewalls 108 3-108 6. This may create an airflow path that runs along the inside of cooking receptacle sidewalls 148 below. As illustrated inFIG. 22 , when acooking vessel 160 is positioned in thecooking receptacle 140 thelateral airflow path 248 may run between thecooking vessel 160 and thecooking receptacle 140. This may allow for convective heat transfer into thecooking vessel 160 through many or allsidewalls 166 of cooking vessel 160 (e.g., if the cooking vessel is a basket). As a result, this may accelerate the cooking offood 220. - Still referring to
FIG. 22 ,air mover 124 may be positioned and oriented to blow air acrossheating elements 120, which may be infrared heating elements as discussed above. For example,air mover 124 may be positioned and oriented to blow air laterally acrossheating elements 120. Theheating elements 120 may lose heat to theair flow 248. Accordingly, theair flow 248 is heated by interaction with theheating elements 120. This allowsheating elements 120 to simultaneously provide radiative heat to thefood 220 below, and to supply the heating for convective heating to thefood 220. By reducing the temperate of the heating element, the amount of radiant heating that is provided may be reduced. As shown,air mover impeller 132 may be positioned at the same or higher elevation as an associatedheating element 120. - In operation, the speed of
air mover motor 128 may be varied to adjust the ratio of radiative heating to convective heating offood 220 incooking zone 180. For example, the speed ofair mover 124 may be increased to allow the air flow to capture additional heat fromheating element 120, whereby the ratio of radiative heating to forced convective heating decreases, and vice versa. In some embodiments, the speed ofair mover 124 may be varied from ‘off’ at which the ratio of radiative heating to forced convective heating is 100:0, to maximum speed (e.g. greater than 4,000 RPM) at which the ratio may be 50:50 or less. The total heat input intofood 220 may be generally governed by the heat generation ofheating element 120. - In alternative embodiments,
heating elements 120 may not be located in the air flow path of anadjacent air mover 124. This can avoid coolingheating elements 120, which may reduce the radiative heating thatheating elements 120 can provide to thefood 220 in the associatedcooking zone 180. - Turning to
FIG. 11 , it will be appreciated that when the cooking receptacles have been removed to provide a combinedcooking zone 180, the plurality ofair movers 124 associated with the removed cooking receptacles may be operated concurrently to generate an airflow commensurate with the large volume of the combinedcooking zone 180. - Referring to
FIG. 4 ,cooking chamber 104 may include one or more (i.e. one or multiple)angular walls 252 which interact with the airflow 248 (FIG. 22 ) from air mover(s) 124 to efficiently redirect the airflow 248 (FIG. 22 ) downwards into thecooking zone 180 below. This may help to better isolate forced convection generated by anair mover 124 associated with onecooking zone 180 1 from impacting the forced convection experienced in anothercooking zone 180 2. As exemplified, theangular walls 252 are provided adjacent a location at which twocooking zones 180 abut so as to direct air to flow generally downwardly into arespective cooking zone 180 and not laterally into an adjacent cooking zone. In the illustrated embodiment,cooking chamber 104 includes an angular wall 252 (also referred to as an air flow deflector 252) associated with eachcooking zone 180, eachangular wall 252 extending from cooking chamberupper wall 108 1 downwardly at a (non-zero) angle to vertical and horizontal (e.g. 20-70 degrees to horizontal). As shown,angular walls 252 may be formed by aheader 254 positioned at the interface betweenadjacent cooking zones 180. -
FIG. 22 shows another embodiment including twoangular walls 252 associated with thesame cooking zone 180. This design may help improve forced convective air flow efficiency, which ultimately may allowcooking apparatus 100 to use a smaller, lighter, less powerful, and lessexpensive air mover 124 without sacrificing performance, all else being equal. As shown, theangular walls 252 may be positioned at laterally opposed ends of thecooking zone 180.Angular walls 252 may be planar as shown inFIG. 4 or curved as shown inFIG. 22 . - Reference is now made to
FIG. 23 . In some embodiments,cooking apparatus 100 may include one or more IR shields 224 (as described above) as well as one ormore air movers 124. The IR shields 224 may be selectively positionable to reduce the IR radiation that passes fromheating elements 120 intocooking zone 180. Consequently, IR shields 224 may be closed to further decrease the ratio of radiative heating to convective heating withincooking zone 180. When IR shields 224 are open andair mover 124 is turned off, the ratio of radiative to convective heating may be 100:0, and when IR shields 224 are closed and air mover is at maximum speed, the ratio may be for example 20:80 or less (e.g. 20:80 to 2:98). - Reference is now made to
FIG. 24 . In some embodiments,cooking apparatus 100 may include one ormore steam generators 136. As used herein, a “steam generator” can be any device that can convert liquid water into gas, vapor, or tiny airborne droplets, whether that conversion is achieved by heating, evaporating, or nebulizing water, or by another means.Steam generator 136 can be any device that can humidify one ormore cooking zones 180. In the illustrated embodiment, eachcooking zone 180 has an associatedsteam generator 136. This allows the humidity within eachcooking zone 180 to be individually controlled. In other embodiment, one or more (or all)cooking zones 180 may not have an associatedsteam generator 136. This may simplify the design ofcooking apparatus 100, which may reduce the cost and complexity ofmanufacturing cooking apparatus 100. In some embodiments, asteam generator 136 may be associated with two ormore cooking zones 180. This allowsmore cooking zones 180 to have humidification functionality than the number ofsteam generators 136, even if the humidity in some of those cookingzones 180 is not separately controllable. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of steam generation described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, dynamic energy utilization, heating element power modes, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- Turning to
FIG. 25 ,steam generator 136 may include awater reservoir 256, asteaming plate 260, and awater flow path 264 from thewater reservoir 256 to thesteaming plate 260. Water is delivered from thewater reservoir 256 to thesteaming plate 260, where it is vaporized, such as by boiling or evaporation, to produce water vapor that humidifies the air withincooking zone 180. Humidifying the air within acooking zone 180 may help to prevent the food being cooked from drying out or burning from heat radiation generated by theheating elements 120. It will be appreciated that instead of a reservoir, and/or in addition thereto,steam generator 136 may be connectable in fluid flow communication with a source of water (e.g., it may be permanently or removably connected to a household water supply) - Water may be directed from
water reservoir 256 alongwater flow path 264 to steamingplate 260 in any manner. In the illustrated example, apump 268 is positioned in theflow path 264, and selectively operable to control a flow rate of water to thesteaming plate 260. For example, as shown inFIG. 13 ,controller 216 may be communicatively coupled tosteam generator 136. This can allowcontroller 216 to direct the flow rate of water pumped onto the steaming plate, according to a cooking program. - In another embodiment,
FIGS. 26-27 illustratesteam generators 136 in which water may travel fromwater reservoir 256 to steamingplate 260 by gravity alone, and avalve 272 may be selectively opened or closed to regulate the flow rate. Thevalve 272 may be manually operable (i.e. by hand) as seen inFIG. 26 . Alternatively or in addition,valve 272 may be communicably coupled tocontroller 216 and movable been open and closed positions according to control signals fromcontroller 216, as shown inFIG. 27 . - Returning to
FIGS. 24-25 , pump 268 may be any device suitable for delivering water fromwater reservoir 256 to steamingplate 260. For example, pump 268 may be a rotary pump, reciprocating pump, peristaltic pump, gear pump, or screw pump. As shown inFIG. 24 , pump 268 may include a motor 276 to drive its operation. Motor 276 has been omitted fromFIG. 25 to provide better visibility of other components. - Referring to
FIGS. 24 and 28 ,steam generator 136 may include anupstream conduit 280 in theflow path 264 fromwater reservoir outlet 284 to pumpinlet 288, and adownstream conduit 292 frompump outlet 296 tooutlet nozzle 304. As shown inFIG. 28 ,outlet nozzle 304 may be positioned and oriented to direct the water flow (e.g. as a spray, stream, or droplets) onto steamingplate 260. - Still referring to
FIG. 28 , steamingplate 260 may be any device suitable to accommodate the vaporization of water deposited thereon. In the illustrated example, steamingplate 260 is a flat, horizontal plate upon which water fromoutlet nozzle 304 is deposited (e.g., water may drip thereon). On contact, the deposited water may spread over the plateupper surface 308, and vaporize. In some embodiments,steam generator 136 may not include a heat source to vaporize liquid deposited on steamingplate 260. Instead, steamingplate 260 may be heated by radiation from one ormore heating elements 120. For example, steamingplate 260 may be positioned within close proximity (e.g. less than 10 cm, such as 0 cm to 10 cm) of one ormore heating elements 120. Radiation fromheating elements 120 may heat steamingplate 260 above 100° C. so that water on steamingplate 260 rapidly boils and/or vaporizes into gas and/or vapor. - Steaming
plate 260 may be positioned anywhere withincooking chamber 104. For example, steamingplate 260 may be positioned above or at an upper end of acooking zone 180, to one side of acooking zone 180, or below or at a lower end of acooking zone 180.FIG. 25 shows an example of steamingplate 260 positioned abovecooking zone 180. Where thecooking zone 180 has an associatedair mover 124, theair mover 124 may blow air in proximity to steamingplate 260 to mix the generated steam with the air in thecooking zone 180. - Steaming
plate 260 may be positioned at an elevation above, below, or level with one or more (or all)heating elements 120 that radiate heat onto thesteaming plate 260.FIG. 28 shows an example in which steamingplate 260 is positioned above aheating element 120. This allowsheating element 120 to radiate upwardly upon steaming platelower surface 312, without steamingplate 260 providing any obstruction to the downward radiation fromheating element 120 towards one or more cooking zones. In the illustrated example, steamingplate 260 is positioned in the direction of air accelerated byair mover 124. As shown, steamingplate 260 may be positioned at the same or lower elevation asair mover 124 so that the steam rising from steamingplate 260 may be efficiently mixed into thecooking chamber 104 by the air blown byair mover 124. - Turning to
FIG. 29 , steamingplate 260 may be positioned anywhere relative toheating elements 120 that allowssteaming plate 260 to receive heat generated by theheating elements 120. In some embodiments, asteaming plate 260 associated with acooking zone 180 may have a horizontal position that is between two ormore heating elements 120 associated with thesame cooking zone 180 as shown, or that is between two or more portions of aheating element 120 associated with a cooking zone 180 (e.g. in the case of a U-shaped or circular heating element). This may permit thesteaming plate 260 to receive radiation from the two ormore heating elements 120 or heating element portions. In the case ofmultiple heating elements 120 as shown, when one or more of theheating elements 120 is turned down or turned off by controller 216 (FIG. 13 ) according to a cooking program, steamingplate 260 may continue to receive radiation from the other heating element(s) 120 so that water may continue to be vaporized. -
FIG. 29 shows an example in which steamingplate 260 is positioned between twoheating elements 120, in close proximity toair mover 124. For example, adistance 316 betweensteaming plate 260 andair mover 124 may be less than 2 times (e.g. equal to or less than) adistance 320 betweensteaming plate 260 and one or both ofheating elements 120. An advantage of this design is that it can allowair mover 124 to more effectively distribute the steam generated on steamingplate 260 through thecooking zone 180.FIG. 30 shows an example in which steamingplate 260 is positioned between twoheating elements 120, and spaced farther fromair mover 124. For example,distance 316 betweensteaming plate 260 andair mover 124 may be greater than two times (e.g. greater than four times)distance 320 betweensteaming plate 260 and one or both ofheating elements 120. An advantage of this design is that it can mitigate theair mover 124 from overcooling thesteaming plate 260 which could undesirably reduce or cease steam production on steamingplate 260. - Turning to
FIG. 5 , eachcooking zone 180 may have associated with it asteaming plate 260. As shown, asteaming plate 260 1 is positioned abovecooking zone 180 1, and asteaming plate 260 2 is positioned abovecooking zone 180 2. Eachsteaming plate 260 may receive water from acommon water reservoir 256 as shown, or separate water reservoirs. An advantage of providing acommon reservoir 256 is that neither steamingplate 260 will run out of water supply while the other has water remaining in awater reservoir 256, and only one water supply may require monitoring for water level and refilling. In other embodiments, a commonsteaming plate 260 may be associated withmultiple cooking zones 180. For example, the commonsteaming plate 260 may be positioned to create steam in fluid communication with themultiple cooking zones 180. - Reference is now made to
FIGS. 31-32 , which shows asteam generator 136 that includes aheater 328 in accordance with another embodiment. An advantage of this design is that it decouples thesteam generator 136 from reliance on the heating elements of a cooking zone for heat to generate steam. This can allow, for example,steam generator 136 to continue generating steam even when all heating elements are turned off. As shown,steam generator 136 may be formed as a heating container, having acavity 324 to hold water, and aheater 328 to boil the water in thecavity 324. Theheater 328 can be any device suitable to heat the contained water to boil. For example,heater 328 may be an electric resistance heater, as shown. In some embodiments,mesh fabric 330 may be positioned in or overcavity 324 to reduce splashing from the boiling water. - Reference is now made to
FIG. 33 , which shows acooking apparatus 100 including asteam generator 136 in accordance with another embodiment. As shown,steam generator 136 may be an ultrasonic vaporizer including anebulizer 332 that vibrates rapidly within a volume ofwater 336 to vaporize water into water mist. An advantage of this design is that it can produce low temperature water mist that may not increase the air temperature withincooking zone 180 in the way that steam might. This may avoid unduly increasing the air temperature withincooking zone 180, such as when performing low temperature slow-cooking. A drop in air temperature withincooking zone 180 can be easily rectified by activating heating element(s) 120. -
FIG. 34 shows acooking apparatus 100 including asteam generator 136 in accordance with another embodiment. As shown,steam generator 136 may be an evaporative humidifier, having a liquid absorbent material 340 (e.g. wick) which receives water fromwater reservoir 256, and allows the water to evaporate off the surface of theabsorbent material 340. In some embodiments, anair mover 124 may be positioned to direct air over the surface ofabsorbent material 340 to accelerate the evaporation. - Any of these alternate steam generators may be placed anywhere already discussed herein.
- Reference is now made to
FIG. 35 , which shows a schematic illustration of electrical components of acooking apparatus 100 in accordance with an embodiment. As shown,cooking apparatus 100 may include two or more cooking devices (e.g. heating element(s) 120, air mover(s) 124, and steam generator(s) 136) which are operated under the direction of acontroller 216 according to a cooking program (e.g. set temperature, humidity, cooking end time, etc.). A cooking program may also be referred to herein as a ‘pre-set cooking setting’, which represents a cooking regime. Each of the cooking devices draws electrical power, which may be supplied by anelectrical connector 342 connected to mains power. -
Cooking apparatus 100 may have a rated power consumption (also referred to as “rated power”), such as 1,500 W for example, which may represent a maximum power input for which thecooking apparatus 100 is designed to operate. In some embodiments,controller 216 may regulate the operation of the cooking devices (e.g. devices controller 216 maintaining cooking condition(s) including one or more (or all) of a pre-determined temperature, humidity, radiative heating, convective heating, air speed, etc. An advantage of maintaining high power consumption during a large portion of the cooking time is that food may cook more quickly (e.g. byapparatus 100 acting to consume additional power when available). To avoid overcooking food (e.g., by providing too much IR radiation and/or by the temperature of the air in the cooking chamber being too high), the cooking cyclone may be adjusted (such as by controller 216) to direct energy from one or more of the heating elements to the fan and/or the steam generator. Thus, for example, when food is sufficiently browned, the humidity in the cooking chamber may be increased and/or forced convention may be created or the speed of air in the cooking chamber may be increased. In addition, during any portion of a cooking cycle, the amount of humidity in the cooking chamber may be increased by increasing (or providing) energy to the steam generator and reducing energy provided to, e.g., the heating element and/or the fan. Furthermore, this design may allowapparatus 100 to operate more energy efficiently. In many cases,devices apparatus 100 to experience heat loss to the environment. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of dynamic energy utilization described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, heating element power modes, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
-
Cooking apparatus 100 may vary one or more of (i) the heat output ofheating elements 120, (ii) the air speed fromair movers 124, (iii) the water flow rate to steamgenerators 136, and (iv) the heat output of a heater of the steam generator, to regulate the power consumption ofcooking apparatus 100. To maintain high power consumption while reducing temperature (or allowing temperature to drop) within acooking zone 180,controller 216 may increase the air speed fromair mover 124 so that the circulating air coolsheating element 120 and/orcontroller 216 may increase water flow rate to steamgenerator 136 so that energy is consumed to vaporize water. - In some embodiments, in response to a reduction in power consumption from cooking devices associated with one cooking zone 180 (e.g. cooking zone 180 1),
controller 216 may direct cooking devices associated with one or more other cooking zones 180 (e.g. cooking zone 180 2 or 180 3) to consume additional power. This may permit the food in the other cooking zone(s) 180 to be cooked more quickly when power becomes available. For example, whencontroller 216 directsheating element 120 1 to draw less power (e.g. to maintain or reduce the temperature within cooking zone 180 1),controller 216 may also directheating elements cooking zones 180 2 and 180 3). In the result, the foods within thecooking zones 180 ofcooking apparatus 100 may be cooked more quickly by maintaining a power consumption close to the rated power for a majority of the cooking time. - Heating Elements with Power Modes
- Reference is now made to
FIGS. 36-37 . In some embodiments, two ormore heating elements 120, associated with the same or different cooking zones, may be selectively configured between low and high power modes. In the low power mode, theheating elements 120 may consume less power and emit less heat than when in the high power mode.FIGS. 36-37 illustrate an embodiment in whichheating elements FIG. 36 ) and a high power mode (FIG. 37 ). As shown, in the low power mode (FIG. 36 ),heating elements 120 may be electrically connected in series. This reduces the voltage drop across eachheating element 120 so that they consume less power and generate less heat, all else being equal. In the high power mode (FIG. 37 ),heating elements 120 may be electrically connected in parallel. The parallel configuration increases the voltage drop acrossheating elements 120 relative to the series configuration, so that they consume more power and generate more heat, all else being equal. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of heating element power modes described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
-
Heating elements 120 may be connected by anyelectrical circuit 344 suitable for selectively reconfiguring theheating elements 120 between parallel and series configurations. In the illustrated embodiment,electrical circuit 344 is shown including a switch 348 (e.g. a double throw double pole switch) having a first position (FIG. 36 ) in whichheating elements 120 are electrically connected in parallel, and a second position (FIG. 37 ) in whichheating elements 120 are electrical connected in series.Switch 348 may be manually operated (i.e. by hand), or electrically operated as shown. For example, the position ofswitch 348 may be directed bycontroller 216 in accordance with a cooking program. - Whatever circuit may be employed to provide
heating elements 120 with low and high power modes,controller 216 may select the power mode of heating elements 120 (e.g. toggle switch 348 between the first and second positions) based on a cooking program (e.g. stored in memory within controller 216), and signals from a temperature sensor 350 (e.g. a thermocouple, thermistor, solid-state temperature sensor, or low hysteresis thermomechanical sensor) communicatively coupled to thecontroller 216. Thetemperature sensor 350 may be positioned anywhere withincooking apparatus 100 suitable for determining the temperature inside one or more cooking zones 180 (FIG. 4 ) (i.e.temperature sensor 350 may be ‘thermally coupled’ to one or more cooking zones 180 (FIG. 4 )). For example,controller 216 may directheating elements 120 to operate in the high power mode whentemperature sensor 350 indicates a temperature within a cooking zone that is below the temperature required by the cooking program, and vice versa. - Referring to
FIG. 13 , in some embodiments,controller 216 executes a cooking program (e.g. stored in memory withincontroller 216, and selected by the user) that includes one or more (or all) of a prescribed temperature, humidity, and forced convection level for the entire cooking cycle, or for each of several portions of the cooking cycle. For example,controller 216 may execute a cooking cycle that includes theair mover 124 operating at a lower power level during a first portion of the cooking cycle (e.g. first or early 1-10 minutes), and operating at a higher power level during a subsequent second portion of the cooking cycle (e.g. next, later, or last 10-600 minutes). - As described above, an increase in air flow over
heating element 120 may act to heat the air flow and cool theheating element 120 whereby convective heating from the air flow may be increased and radiative heating from theheating element 120 may be reduced, and vice versa. Accordingly, in embodiments where theair mover 124 is positioned to cause air to pass overheating element 120, a lower fan power level may allow heating element 120 (e.g. an IR heating element) to radiate greater heat (e.g. IR radiation) onto the food, all else being equal. - As an example, during a first or early portion of the cooking cycle,
controller 216 may operateair mover 124 at a lower power level for a duration (e.g. 1-10 minutes) suitable for browning or searing the food by intense heat radiation. During a subsequent, later, or last portion of the cooking cycle,controller 216 may operateair mover 124 at a higher power level to reduce the temperature ofheating element 120, whereby radiative heating may be reduced and convective heating may be increased, such as for the purpose of cooking the food to a desired doneness. - Reference is now made to
FIG. 13 . In some embodiments,controller 216 may coordinate the power consumption by cooking devices associated withdifferent zones 180 so thatcooking apparatus 100 maintains a power consumption that is at least 75% (e.g. at least 80%, 90% or 100%) of the rated power of thecooking apparatus 100 during cooking. In general, when power consumption bycooking zones 180 is redistributed, a decrease in power consumption of acooking zone 180 may slow the cooking of the food in thatcooking zone 180, and an increase in power consumption of anothercooking zone 180 may speed up the cooking of the food in thisother cooking zone 180. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of power consumption balance described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, heating element power modes, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- In one embodiment,
controller 216 executes a cooking program (e.g. stored in memory withincontroller 216, and selected by the user) to cookfoods 220 such thatfood 220 1 withincooking zone 180 1 completes cooking a predetermined period of time (e.g. 15 minutes) beforefood 220 2 withincooking zone 180 2 completes cooking. This can allow the foods 220 (e.g. appetizers) to be finished cooking and served in sequence over a period of time (e.g. over the course of a banquet reception). In this case,controller 216 may divide the rated power (or at least 75%, 80% or 90% of the rated power) between the cooking devices (e.g. heating elements 120) of the first andsecond cooking zones 180 to achieve the sequential cooking completion times prescribed by the cooking program. For example, wherefoods controller 216 may direct the cooking devices associated with cooking zone 180 1 (e.g. heating element 120 1 and steam generator 136 1) to collectively consume more power than the collective power consumption of the cooking devices associated with cooking zone 180 2 (e.g. heating element 120 2 and steam generator 136 2) so thatfood 220 2 completes cooking a set time afterfood 220 1. - Similarly,
controller 216 may execute a cooking program to cookfoods 220 such thatfood 220 1 withincooking zone 180 1 completes cooking at approximately the same time (e.g. at exactly the same time, or within 1 minute) of thefood 220 2 withincooking zone 180 2. This can allow the foods 220 1 (e.g. meat) and 220 2 (e.g. vegetables) to be plated and served at the same time. In this case,controller 216 may divide the rated power (or at least 75%, 80% or 90% of the rated power) between the cooking devices (e.g. heating elements 120) of the first andsecond cooking zones 180 to achieve the substantially simultaneous cooking completion times prescribed by the cooking program. For example, wherefood 220 1 requires more heat to complete cooking thanfood 220 2,controller 216 may direct the cooking devices associated with cooking zone 180 1 (e.g. heating element 120 1 and 136 1) to collectively consume more power than the collective power consumption of the cooking devices associated with cooking zone 180 2 (e.g. heating element 120 2 and steam generator 136 2) so thatfoods - Reference is now made to
FIG. 1 . In some embodiments, asidewall 108 ofcooking chamber 104 may include acooking chamber door 116.Cooking chamber door 116 may define a wall of one or more (or all)cooking zones 180. For example, a wall of thecooking chamber 104. At least a portion of cookingchamber door 116 may also be substantially transparent (e.g. at least 50% transparent to visible light) to allow the user to view into the one ormore cooking zones 180 and determine the status of the foods cooking inside.Cooking chamber door 116 may include any transparent material suitable to provide visibility of food insidecooking chamber 104 and which is heat resistant (e.g. to at least 400° F.). For example, cookingchamber door 116 may be made of transparent glass. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of door transparency described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
-
FIG. 1 illustrates an embodiment in whichcooking chamber door 116 defines a wall to both ofcooking zones chamber door 116 includes atransparent portion 352 and anon-transparent portion 356.Transparent portion 352 may be sized and positioned so that when cookingchamber door 116 is in the closed position shown, a user can see through thetransparent portion 352 into the first andsecond cooking zones 180. In the illustrated example,cooking vessels cooking zones 180 withsolid sidewalls 162 that would block visibility to food within thecooking vessels 160. In other embodiments, one or both ofcooking vessels FIGS. 10 and 11 ), and/or a front-facingvessel wall 162 may be configured to provide visibility of the food inside when a user peers throughtransparent portion 352 of cookingchamber door 116. For example, a front-facingvessel wall 162 may include a substantially transparent material (e.g. glass), or open area(s) (e.g. apertures or spacing between wires or bars). In some embodiments, front-facingvessel wall 162 may have at least 30% open area to provide clear visibility to the food inside. For example, front-facingvessel wall 162 may include a wire mesh material. - Referring to
FIGS. 1 and 2 , cookingchamber door 116 may be movable between a closed position (FIG. 1 ) and an open position (FIG. 2 ). In the open position (FIG. 2 )cooking vessels 160 may be inserted or removed from cookingchamber 104 through cookingchamber front wall 108 5. As shown, acooking vessel 160 may include ahandle 360 that a user may grasp to manipulate the position of thecooking vessel 160. In some embodiments, handle 360 may be removably connected tocooking vessel 160. This may permit handle 360 to be removed during cooking cycles when cookingchamber door 116 is closed. An advantage of this design is that vessel handle 360 can remain cool outside of thecooking chamber 104, ready to be reconnected to thecooking vessel 160 after the cooking cycle is complete. Another advantage of this design is that vessel handle 360 does not occupy space withincooking chamber 104 which may allowcooking chamber 104 to accommodate a largervolume cooking vessel 160, all else being equal. -
FIGS. 1 and 38 show acooking vessel 160 with a handle removed, andFIGS. 2 and 39 show cooking vessel 160 with ahandle 360 attached. Handle 360 may have any configuration that can be grasped by a user to remove and insert acooking vessel 160 intocooking chamber 104. Further, handle 360 may be removably connected tocooking vessel 160 in any manner that allows handle 360 to be connected to manipulate the position ofcooking vessel 160 and disconnected after cookingvessel 160 is moved into thecooking chamber 104. In the illustrated example, front-facingvessel sidewall 162 includes a connectingmember 364, and handle 360 includes a connectingmember 368. Connectingmembers FIG. 39 , and while mated a user can manipulate handle 360 to slidecooking vessel 160 in and out ofcooking chamber 104. - Returning to
FIG. 1 , cookingchamber door 116 may be movably connected tocooking apparatus 100 in any manner that allows cookingchamber door 116 to move between open and closed positions. For example, cookingchamber door 116 may be slidably or pivotally connected tocooking apparatus 100. In the illustrated embodiment, cookingchamber door 116 is pivotally connected to anouter housing 372 ofcooking apparatus 100. As shown, cookingchamber door 116 may include ahinge 376 that connects thecooking chamber door 116 tocooking apparatus 100. - Reference is now made to
FIGS. 2 and 3 . In some embodiments, when cookingchamber door 116 is in the open position, thecooking chamber door 116 may be moved between an extended open position (FIG. 2 ) and a retracted open position (FIG. 3 ). In the retracted position (FIG. 3 ), at least a portion of cooking chamber door 116 (e.g. at least 25% or at least 50% of cooking chamber door 116) may be positioned within astorage recess 380. An advantage of this design is that the retracted open position may reduce the footprint ofcooking apparatus 100, and preventcooking chamber door 116 from being dirtied or damaged while manipulatingcooking vessels 160 orcooking receptacles 140. -
Storage recess 380 may be positioned on any side ofcooking chamber 104. In the illustrated example,storage recess 380 is shown positioned below cookingchamber bottom wall 108 2. In other embodiments,storage recess 380 may be positioned above cooking chamberupper wall 108 1, or to the left or right of cooking chamber left andright walls storage recess 380 may be substantially parallel to an adjacentcooking chamber sidewall 108. For example,storage recess 380 is shown as a extending substantially horizontally parallel to cookingchamber bottom wall 108 2. -
Cooking chamber door 116 may be movable intostorage recess 380 in any manner. In the illustrated embodiment, cookingchamber door 116 is reoriented to parallel withstorage recess 380 when moved from the closed position (FIG. 1 ) to the extended open position (FIG. 2 ). From the extended open position (FIG. 2 ), cookingchamber door 116 may be translated rearwards intostorage recess 380. As shown,storage recess 380 may include one or more door guides 384 that support cookingchamber door 116 in the open retracted position and guidecooking chamber door 116 intostorage recess 380. - In alternative embodiments, cooking
chamber door 116 may not have a retracted open position. Accordingly,cooking apparatus 100 may not include astorage recess 380, which may reduce the size ofcooking apparatus 100 all else being equal. - Referring to
FIGS. 40-42 ,cooking apparatus 100 may include one ormore lights 388 configured to illuminate one ormore cooking zones 180 withincooking chamber 104. An advantage of this design is that the additional illumination can provide better visibility insidecooking chamber 104 to a user peering throughtransparent portion 352 of cookingchamber door 116. -
Light 388 can be any device suitable for illuminating acooking zone 180. For example, light 388 may include an incandescent light, a halogen light, a compact fluorescent light, an LED light, or another type of light. As shown inFIG. 40 , light 388 may be positioned withincooking chamber 104. In this case, light 388 may be heat resistant to at least the rated cooking temperatures inside cooking chamber 104 (e.g. at least 400° F.). In other embodiments, light 388 may be located outside ofcooking chamber 104.FIG. 41 illustrates an example of a light 388 positioned outside ofcooking chamber 104 and oriented to shine light intocooking chamber 104 throughcooking chamber door 116. An advantage of this design is that it allows the use of more conventional, non-heatresistant lights 388, which may be more economical and easier for a consumer to purchase. - Referring to
FIG. 42 , in some embodiments, light 388 is positioned exterior to cookingchamber 104 and the illumination produced is routed intocooking chamber 104 by a light transmitter 392, such as a light pipe, fiber optics, or glass tube. Light transmitter 392 may extend from afirst end 396 located outside ofcooking chamber 104 to asecond end 404 located inside ofcooking chamber 104.First end 396 may be positioned to receive illumination produced bylight 388, andsecond end 404 may be positioned to emit the transmitted light into one or more (or all)cooking zones 180. - Reference is now made to
FIG. 43 . In some embodiments,cooking apparatus 100 may include a self-cleaning function. An advantage of this design is that it can make cleaningcooking apparatus 100 less work for the user. As shown, cooking apparatus may include aliquid reservoir 408, aspray nozzle 412, and apump 416 in aflow path 420 that extends from theliquid reservoir 408 to thespray nozzle 412. Pump 416 may be communicatively coupled tocontroller 216, which may signal pump 416 to activate and move liquid fromliquid reservoir 408 tonozzle 412 to spray intocooking chamber 104. The liquid may act to remove dirt that has accumulated on the walls of thecooking chamber 104 and/or other components inside cooking chamber 104 (e.g. cooking receptacles 140 and cooking vessels 160). - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of self-cleaning described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
-
Liquid reservoir 408 may hold any liquid suitable for cleaning food-based accumulations (e.g. burnt or dehydrated food particles, oil residue, or other food matter) withincooking chamber 104. For example,liquid reservoir 408 may store water, detergent, or a mixture of water and detergent.Spray nozzle 412 may be any device suitable to distribute liquid drawn bypump 416 onto the surfaces insidecooking chamber 104. In some embodiments,cooking apparatus 100 includes a plurality ofspray nozzles 412 that receive liquid from liquid reservoir 408 (e.g. viapump 416 or another pump) to provide more complete coverage over the surfaces withincooking chamber 104. - After making contact with the surfaces within
cooking chamber 104, the sprayed liquid may be collected in adisposal container 424. For example, cookingchamber bottom wall 108 2 may be sloped to direct accumulated liquid by gravity into anoutlet port 428 intodisposal container 424.Disposal container 424 may be removable fromcooking apparatus 100 so that the collected dirty liquid can be discarded (e.g. into a drain).Outlet port 428 ofdisposal container 424 may be closeable so that the dirty liquid does not spill while carryingdisposal container 424. - In some embodiments,
controller 216 may be operable to execute a cleaning program. The cleaning program may be stored in memory withincontroller 216, and may include instructions that configurecontroller 216 to activatepump 416 to deliver liquid to spraynozzle 412 to spray intocooking chamber 104. In some embodiments, the cleaning program may also include powering heating element(s) 120 to heat cooking chamber 104 (e.g. to a predetermined cleaning temperature). Depending on the composition of the cleaning liquid, the heating may improve the cleaning efficiency of the cleaning liquid. - Reference is now made to
FIG. 44 . In some embodiments,cooking apparatus 100 may include acooking additive distributor 432.Cooking additive distributor 432 may be any device operable to distribute cooking additive ontofood 220 within acooking zone 180. Cooking additive may be any human editable substance and may be liquid (e.g. cooking oil, stock, or wine), or solid (e.g. dried spices or herbs, natural or artificial, which may be flaked or powdered). An advantage of this design is that it can automate the addition of cooking additives to food at the start, finish, or intermediate portion of a cooking cycle, thereby relieving the user of taking this action. Moreover, the addition of cooking additives may take place without opening cooking zone 180 (i.e. without opening the cooking chamber door) for user access tofood 220, and therefore without venting the hot and/or humid atmosphere withincooking zone 180. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of cooking additive distribution described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- As shown,
cooking additive distributor 432 may include one or more (i.e. one or multiple)additive reservoirs 436, which may be connected to one or moreadditive spray nozzles 440 by way of one or more conduits 444. Aconveyor 448 may be positioned in the additive flow path betweenadditive reservoir 436 andadditive spray nozzle 440 to force or admit (e.g. by gravity) additive fromadditive reservoir 436 to discharge fromspray nozzle 440. -
Additive conveyor 448 may be any device suitable for forcing or admitting additive fromadditive reservoir 436 to discharge fromspray nozzle 440. In some embodiments,additive conveyor 448 may include a pump (e.g. for liquid additive), a blower (e.g. for powdered conveyor), a belt conveyor (e.g. for larger solids), or a valve (e.g. for gravity feeding flowable additives) for example. - Still referring to
FIG. 44 ,controller 216 may be communicatively coupled to cookingadditive distributor 432 for directing the timing and quantities of additive to be introduced into thecooking zone 180, according to a cooking program (e.g. stored in memory of the controller 216). In one example,controller 216 may have a cooking program for making cooked French fries from raw, fresh (i.e. not frozen), sliced potato sticks 220. The cooking program may include: -
- i. activating
steam generator 136 for a duration (e.g. 1 to 15 minutes) sufficient to par-cook the potato sticks 220, - ii. deactivating
steam generator 136, - iii. activating
cooking additive distributor 432 to spray coat the potato sticks 220 with cooking oil (e.g. vegetable oil), - iv. deactivating
cooking additive distributor 432, and - v. activating heating elements 120 (e.g. infra-red heating elements) to cook the potato sticks 220 until the potato sticks 220 are golden brown French fries (e.g. for a predetermined time period, such as 1 to 45 minutes).
- i. activating
- Reference is now made to
FIG. 45 . In some embodiments,cooking apparatus 100 may haveinsulation 452 surrounding at least a portion (e.g. at least 50%, or at least 70%) ofcooking chamber 104. An advantage of this design is that it can reduce heat loss throughcooking chamber sidewalls 108, whereby more heat is retained withincooking chamber 104, and less power is required (e.g. to power cooking devices, such as air movers, steam generators, and heating elements) to replace the lost heat. Consequently, cooking apparatus 100 (which may be a counter top, portable cooking appliance which has an electrical plug for insertion into a household electrical outlet) may operate more energy efficiently, and may be capable of increasing the temperature withincooking chamber 104 more rapidly, all else being equal. Another advantage of this design is that it can help keep outer housing 372 (also referred as ‘outer shell’ 372) cooler so thatouter housing 372 may be safe to touch. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the features of insulation and air cooling described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
-
Insulation 452 may be any heat insulating material, such as for example a vacuum insulated panel, silica aerogel, polyurethane (e.g. rigid panel or spray foam), polystyrene, or fiberglass matting. Preferably,insulation 452 has an insulation property of at least R-5. As shown,insulation 452 may be laid betweencooking chamber sidewalls 108 and applianceouter shell 372. - Still referring to
FIG. 45 , in someembodiments cooking apparatus 100 may include a coolingfan 456 positioned to introduce ambient air (i.e. air external to cooking apparatus 100) into a space between cooking chamber 104 (which may form an inner shell) and applianceouter shell 372. For example, coolingfan 456 may be positioned to blow air throughvacant space 460 betweeninsulation 452 and applianceouter shell 372. The circulating ambient air may help to cool the applianceouter shell 372 making the applianceouter shell 372 safer to touch during cooking. In the illustrated example, coolingfan 456 is positioned adjacent an air opening 464 (also referred to as cooling air inlet 464) in applianceouter shell 372 through which coolingfan 456 draws air intovacant space 460. In other embodiments, the fan may be positioned betweeninsulation 452 and applianceouter shell 372 or at an exhaust air outlet. -
FIGS. 66-68 show acooking apparatus 100 in accordance with an embodiment. As shown,cooking apparatus 100 may include anouter shell 372 having outer shell sides 576.Outer shell sides 576 may include a top 576 1, a front 576 2, a rear 576 3, and transversely opposedsides Outer shell sides 576 may be defined by one ormore panels 580. For example,outer shell 372 may include one or more (or all) of atop panel 580 1, afront panel 580 2, arear panel 580 3, and transversely opposedside panels shell sides 576 may include anopening 584 tocooking chamber 104 that can be opened and closed by moving acooking chamber door 116. - Turning to
FIGS. 69-70 ,cooking apparatus 100 may include aninner shell 588.Inner shell 588 may include inner shell panels 592 including one or more (or all) of a top panel 592 1, a rear panel 592 2, and transversely opposed side panels 592 3 and 592 4. One or more (or all) of inner shell panels 592 may be provided by acooking chamber sidewall 108, or all of inner shell panels 592 may be discrete from cookingchamber sidewalls 108. In the schematic illustration ofFIG. 69 , all of inner shell panels 592 are provided by cookingchamber sidewalls 108. In the example embodiment ofFIG. 70 , a subset of inner shell panels 592 (e.g. top panel 592 1 and one side panel 592 3) is provided by cooking chamber sidewalls 108 (e.g.top wall 108 1, and left side wall 108 3), and at least one inner shell panel 592 (e.g. side panel 592 4) is discrete from cooking chamber sidewalls 108 (e.g. discrete from right side wall 108 4). - Still referring to
FIGS. 69-70 ,inner shell 588 may be spaced from and facing at least a portion of (e.g. some or all of)outer shell 372. For example, one or more (or all) of inner shell panels 592 may be spaced from and facing a correspondingouter shell panel 580. In the illustrated embodiment, outer shell top andside panels - An
air flow passage 596 may be defined in thespace 460 between inner andouter shells air flow passage 596 may extend from a coolingair inlet 604 to anexhaust outlet 608. A coolingfan assembly 456 may be positioned to move ambient air (i.e. air external to cooking apparatus 100) intoair flow passage 596 through coolingair inlet 604, and out ofair flow passage 596 throughexhaust outlet 608. The cool ambient air flowing throughair flow passage 596 may help reduce the temperature ofouter shell 372, which may makeouter shell 372 safe for users to touch. - As shown,
cooking chamber 104 may be isolated from air flow communication withair flow passage 596. This may mitigate the ambient air flow coolingcooking chamber 104 during a cooking cycle. In the illustrated embodiment,air flow passage 596 is bounded by (e.g. in contact with)inner shell 588.FIGS. 71-72 show an alternative embodiment includingoptional insulation 452 between inner andouter shells Insulation 452 may overlie at least a portion of one or both ofinner shell 588 andouter shell 372. In the illustrated embodiment,insulation 452 is shown overlyinginner shell 588, wherebyair flow passage 596 extends betweenouter shell 372 andinsulation 452. In this configuration,insulation 452 may reduce heat loss from cookingchamber 104 to the cooling air flow withinpassage 596. It will be appreciated that the insulation may be adjacent the inner shell and/or the outer shell. - Still referring to
FIGS. 71-72 , coolingfan assembly 456 may be located anywhere that allows coolingfan assembly 456 when activated to move air withinair flow passage 596 from coolingair inlet 604 toexhaust outlet 608. For example, coolingfan assembly 456 may be located internal toair flow passage 596 as shown, or external toair flow passage 596.FIGS. 69-72 show examples in which coolingfan assembly 456 is located at coolingair inlet 604. This may reduce hot air exposure to coolingfan assembly 456 as compared with positioning coolingfan assembly 456 atexhaust outlet 608 where the air flow is hottest.FIGS. 73-74 show alternative embodiments in which coolingfan assembly 456 is located atexhaust outlet 608. This may help to blow hot air exitingexhaust outlet 608 farther fromouter shell 372, which may mitigate the exhausted hot air accumulating aroundouter shell 372 where it can burn users. - In alternative embodiments, cooling
fan assembly 456 may be located withinair flow passage 596 between coolingair inlet 604 andexhaust outlet 608. In some embodiments,cooking apparatus 100 includes two or morecooling fan assemblies 456. For example,cooking apparatus 100 may include one coolingfan assembly 456 at coolingair inlet 604 and one coolingfan assembly 456 atexhaust outlet 608.FIG. 75 shows an embodiment in which coolingfan assembly 456 includes at least twofan assemblies 456, both of which are located at a cooling air inlet or outlet (e.g. depending on the configured flow direction of the fan assemblies 456). This may provide greater cooling capacity (e.g. cooling airflow rates) without adding substantially to the size (e.g. outside dimensions) ofcooking apparatus 100. - Referring to
FIGS. 71-72 , coolingair inlet 604 andexhaust outlet 608 may be positioned anywhere onouter shell 372. For example, coolingair inlet 604 andexhaust outlet 608 may be located at opposed sides 576 (e.g. opposed panels 580) ofouter shell 372. This may allow theair flow passage 556 which extends from coolingair inlet 604 toexhaust outlet 608 to provide cooling for several sides 576 (e.g. panels 580) ofouter shell 372. Moreover, this may provide separation between coolingair inlet 604 andexhaust outlet 608, which may mitigate coolingair inlet 604 recirculating hot air discharged fromexhaust outlet 608. - In the illustrated embodiment, cooling
air inlet 604 is located at one outer shell side 576 5 (e.g. outer shell panel 580 5), andexhaust outlet 608 is located at a transversely opposed outer shell side 576 4 (e.g. outer shell panel 580 4). As shown,air flow passage 596 may extend over (and thereby provide cooling for) transversely opposedouter shell sides 576 4, 576 5 (e.g.outer shell panels 580 4, 580 5) and outer shell top side 576 1 (e.g. outer shell top panel 580 1). In use, transversely opposedsides top side 576 1 may be the most commonly exposed to user contact, and therefore obtain the greatest benefit from forced air cooling. In some embodiments,air flow passage 596 may also extend along outer shell lower side 576 6 (e.g. outer shell lower panel 580 6) as shown. This may mitigate heat damage to a counter-top surface on whichcooking apparatus 100 is supported. - Referring to
FIGS. 76-78 , in some embodiments a coolingair flow passage 596 extends primarily (e.g. exclusively) along one outer shell side 576 (e.g. one outer shell panel 580). There may be one or many such coolingair flow passages 596 extending along different outer shell sides 576. One or morecooling fan assembly 456 may be associated with each suchair flow passage 596. This may allow the cooling provided by each coolingair flow passage 596 to differentouter shell sides 576 to be individually controlled. In the illustrated example, anair flow passage 596 is shown extending primarily alongouter shell side 576 5 betweenfront side 576 1 andrear side 576 3. As shown, the coolingair inlet 604 andexhaust outlet 608 may be provided in the front andrear sides 576 2, 576 3 (e.g. front andrear panels 580 2, 580 3). - Referring to
FIGS. 79-80 , in some embodiments one or morecooling fan assemblies 496 may be positioned to blow external air over an exterior surface ofouter shell 372. This may simplify the design ofcooking apparatus 100 by eliminating the need for providing an air flow passage between outer and inner shells. This may also makefan assembly 456 more easily accessed for cleaning, repair, or replacement, and may allowfan assembly 456 to be removed to makecooking apparatus 100 more compact. The cooling fan assembly (or assemblies) 456 may be positioned to direct exterior air over an exterior of any one or more of outer shell sides 576 (e.g. over any one or more outer shell panels 580). In the illustrated example,cooking apparatus 100 includes coolingfan assemblies 456 positioned to direct exterior air over transversely opposedsides 576 4, 576 5 (e.g. overouter shell panels 580 4, 580 5). - Returning to
FIG. 69 , coolingfan assembly 456 may be activated in any manner that allows coolingfan assembly 456 to provide air cooling to one or more of outer shell sides 576 (e.g. to one of more of outer shell panels 580). In some embodiments, coolingfan assembly 456 may be activated whenever cookingapparatus 100 is activated. For example, coolingfan assembly 456 andcooking apparatus 100 may be directly connected to a common power circuit, whereby coolingfan assembly 456 is powered on to provide cooling whenever cookingapparatus 100 is powered on or whenever cookingapparatus 100 is performing a cooking cycle. This may simplify the activation logic for coolingfan assembly 456, which may reduce the cost and complexity ofmanufacturing cooking apparatus 100. - In some embodiments, cooling
fan assembly 456 is communicatively coupled tocontroller 216. This allowscontroller 216 to provide control signals that direct when coolingfan assembly 456 is activated (e.g. powered and providing air cooling), and inactive (e.g. powered off). As an example, coolingfan assembly 456 may be configured, according to a cooking program, to direct coolingfan assembly 456 to remain active for a predetermined duration (e.g. 1 minute to 30 minutes) after a cooking cycle is completed. This may allow coolingfan assembly 456 to coolouter shell 372 after the cooking cycle is completed, thereby mitigating outer shell becoming hot due to residual heat from cookingchamber 104. - In some embodiments, cooling
fan assembly 456 remains active until atemperature sensor 610 senses a temperature below a predetermined temperature. This can allow coolingfan assembly 456 to operate only as long as required for the temperature ofouter shell 372 to become safe to touch (e.g. a predetermined threshold less than 50° C.), or safe for adjacent equipment (e.g. a predetermined threshold less than 75° C.). This may reduce the energy consumption and noise produced by coolingfan assembly 456. For example,controller 216 may direct coolingfan assembly 456 to deactivate in response to receiving signals fromtemperature sensor 610 indicative of a temperature below the predetermined threshold. - As shown,
temperature sensor 610 may be thermally coupled toouter shell 372. For example,temperature sensor 610 may be located interior ofouter shell 372 as shown (e.g. within air flow passage 596), or exterior ofouter shell 372. In some embodiments, there may beseveral temperature sensors 610. For example, eachtemperature sensor 610 may be associated with different positions onouter shell 372. - Alternatively or in addition to deactivating cooling
fan assembly 456 after a predetermined during following a cooking cycle, or aftertemperature sensor 610 senses a temperature below a predetermined temperature, coolingfan assembly 456 may be activated in response totemperature sensor 610 sensing a temperature exceeding a predetermined temperature. This can delay activating coolingfan assembly 456 untilouter shell 372 approaches or exceeds a temperature that is unsafe to touch (e.g. with a predetermined temperature of 40° C. or more), or that is unsafe for adjacent equipment (e.g. with a predetermined temperature of 60° C. or more). For example,controller 216 may direct coolingfan assembly 456 to activate in response to receiving signals fromtemperature sensor 610 indicative of a temperature exceeding the predetermined threshold. - Reference is now made to
FIG. 81 . Alternatively or in addition to providing cooling forouter shell 372,cooking apparatus 100 may provide cooling to cookingchamber door 116. This may help makecooking chamber door 116 safe to touch during cooking cycles, which may mitigate users burning themselves upon contact with cookingchamber door 116. - As shown, cooling
air flow passage 596 may extend across cookingchamber door 116. This allows the cool ambient air moving through coolingair flow passage 596 to provide cooling to cookingchamber door 116. In the illustrated example, cookingchamber door 116 includes an inner panel 612 (also referred as inner layer 612) at least partially spaced from an outer panel 616 (also referred to as outer layer 616) to define avacant space 620 between the inner andouter panels Vacant space 620 may be positioned in theair flow passage 596 between coolingair inlet 604 andexhaust outlet 608. -
FIG. 81 shows an example in whichcooking door panels FIG. 82 shows an example in whichcooking door panels transparent potion 352, andtransparent portions 352 are aligned to provide visibility intocooking chamber 104. - Referring to
FIG. 83 , in some embodiments anair flow passage 596 extends predominantly (e.g. exclusively) across cookingchamber door 116. This may avoid the cost and complexity of positioning an openablecooking chamber door 116 in the same air flow passage that coolsouter shell 372. As shown, cookingchamber door 116 may include a coolingair inlet 604, anexhaust outlet 608, and anair flow passage 596 from coolingair inlet 604 toexhaust outlet 608 throughvacant space 620. In the illustrated example, a coolingfan 456 is provided on cooking chamber door 116 (e.g. withinair flow passage 596 as shown, or outside of air flow passage 596) to move air throughair flow passage 596 from coolingair inlet 604 toexhaust outlet 608. - Reference is now made to
FIG. 84 . In some embodiments, cookingchamber door 116 includes anexhaust outlet 608 2 that discharges cooling air fromair flow passage 596 into contact with (e.g. across) cookingchamber door 116. This can help to cool an outer surface of cookingchamber door 116 to help makecooking chamber door 116 safe to touch during cooking cycles. For example, this may help to cool a portion (e.g. transparent portion) ofcooking chamber door 116 that has only a single layer, and therefore cannot support anair flow passage 596. -
Exhaust outlet 608 2 may be located anywhere on cookingchamber door 116 suitable to discharge gas fromair flow passage 596 into contact with (e.g. across) cookingchamber door 116. In the illustrated example, cookingchamber door 116 includes a transparent panel 352 (e.g. a glass panel) bordered by aframe 356. As shown,frame 356 may include interiorvacant space 620 positioned in theair flow path 596 downstream of coolingair inlet 604.Frame 356 may include anexhaust outlet 608 formed by one or a plurality ofoutlet openings 624 oriented to discharge cooling air at cookingchamber door 116. For example,outlet openings 624 may be located along an inner side 628 offrame 356. As shown, this may permitexhaust outlet 608 to partially or completely surrounddoor panel 352. This may help to provide more even cooling across the surface ofdoor panel 352, and thereby mitigate hotspots that can burn users on contact. - It will be appreciated that, in another embodiment, cooling air may be blown downwardly over the outer surface of the door when the door is in a closed position. For example, the exhaust outlet may be provided above the openable door when the door is in a closed position.
- In some embodiments, the cooking apparatus may include heating ducts that distribute hot air into the cooking chamber. The heating ducts may receive pressurized air from an upstream fan, and include numerous outlet perforations of a size and number to product high velocity air streams (e.g. jets) that impinge on food within the cooking chamber. The high velocity may allow the hot air streams to make direct contact with the food before diffusing into the cooking chamber. This may expose surfaces of the food to higher temperature air, which may accelerate cooking. The high velocity air streams may also be effective for displaying humid air masses settled around surfaces of the food, and thereby accelerate dehydration such as for the purpose of crisping the food (e.g. French fries, chicken wings, or pizza crust).
- The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of heating ducts described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, common motor drive, smoke and/or odor control, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- Reference is now made to
FIGS. 85-86 . As shown,cooking apparatus 100 may include a plurality ofheating ducts 644 located downstream of an air mover 124 (e.g. a fan).Air mover 124 andheating ducts 644 may be positioned in anair flow path 648, which extends from anair inlet 656 tooutlet openings 660. As shown,air inlet 656 may be provided on asidewall 108 of cooking chamber 104 (e.g.right sidewall 108 4 as shown, or any othercooking chamber sidewall 108 such as the upper wall) to allowair mover 124 to pull hot air from cookingchamber 104 intoair flow path 648.Outlet openings 660 may be provided inheating ducts 644 to allow re-entry of the recirculated hot air back intocooking chamber 104 as high velocity air streams. -
Heating ducts 644 may be positioned above, below, and/or to one or more side(s) ofcooking chamber 104. The location(s) ofheating ducts 644 relative to cooking chamber 104 (e.g. above, below, and/or to the side) may depend on the intended use(s) ofcooking apparatus 100. For example,heating ducts 644 may be positioned above cooking chamberinterior volume 112 to allow the air streams 652re-entering cooking chamber 104 to strike food held in containers (e.g. cooking receptacles 140 (FIG. 2 ), or cooking vessel 160 (FIG. 2 )), which may shield the food from air streams entering from other sides ofcooking chamber 104. As another example,heating ducts 644 may be positioned below cooking chamberinterior volume 112 to allow the air streams 652re-entering cooking chamber 104 to strike exposed lower surfaces of foods (e.g. the crust of a pizza). - The illustrated embodiment shows a plurality of
heating ducts 644 positioned abovecooking volume 112, and a plurality ofheating ducts 644 positioned belowcooking volume 112. This allowscooking apparatus 100 to adapt to different foods that have different cooking requirements and that different exposed surfaces while cooking.Heating ducts 644 may extend in a lateral (i.e. side-to-side, or left-right) direction as shown, or in a forward-rearward direction as inFIGS. 95-96 . - Reference is now made to
FIG. 87 . In some embodiments, one ormore heating elements 120 may be positioned in theair flow path 648. This allows the diffuse air pulled into theair flow path 648 byair mover 124 to be heated to a higher temperature withinair flow path 648 before re-enteringcooking chamber 104 throughair outlet openings 660. - Heating element(s) 120 may be positioned anywhere along
air flow path 648. For example, aheating element 120 may be positioned within one or more (or all) ofheating ducts 644. This positionsheating elements 120 immediately upstream ofair outlet openings 660, whereby air heated byheating elements 120 immediatelyre-enters cooking chamber 104 throughair outlet openings 660. As compared with positioningheating elements 120 upstream ofheating ducts 644, this design may help reduce heat loss (and thus improve energy efficiency) as the air flow travels fromheating elements 120 toair outlet openings 660. - Alternatively or in addition, a
heating element 120 may be positioned inair flow path 648 upstream ofair outlet openings 660. This may permit relatively few heating elements 120 (e.g. a single heating element 120) to heat all of the air that ultimately exitsair outlet openings 660. In some embodiments, this may reduce the number ofheating elements 120 incooking apparatus 100 and thereby reduce the cost and complexity ofmanufacturing cooking apparatus 100. - Still referring to
FIG. 87 ,air mover 124 may be sized to produce a flow rate (e.g. in cubic feet per minute, CFM) of air sufficient to produceair streams 652 atair outlet openings 660 with an air velocity suitable for rapid cooking and/or crisping of foods incooking chamber 104. In some embodiments,air mover 124 may have a rated flow rate capable of producingair streams 652 with a velocity of between 2 MPH and 25 MPH (e.g., 5-25, 5-20, 10-20, 10-15 MPH). The lower portion of this range (e.g. 2 MPH to 8 MPH) may be suitable for creating more gentle air streams 652 (e.g. for delicate foods, such as fish). The upper portion of this range (e.g. 8 MPH to 25 MPH) may be suitable for creating more rapid air streams 652 (e.g. for robust foods, such as pizza, French fries, and chicken wings). - The
air outlet openings 660 may be sized so thatmultiple air streams 652 may strike one item of food. This may provide a more even distribution of hot air streams over a surface of the food item, and mitigate a hot spot that may lead to isolated burning. In some embodiments,air outlet openings 660 may be sized between 0.02 in2 and 0.5 in2 (e.g., 0.02-0.25; 0.05-0.25; 0.05-0.1; 0.0.5-0.75 in2). Eachheating duct 644 may include numerous suchair outlet openings 660, such as between 25 and 500air outlet opening 660. - Moreover,
cooking apparatus 100 may include any number ofheating ducts 644. For example,cooking apparatus 100 may include between 1 and 25heating ducts 644, which may be collectively positioned above, below, and/or to a side ofcooking volume 112. In the illustrated example,cooking apparatus 100 includes 5heating ducts 644 located abovecooking volume 112. - Still referring to
FIG. 87 , in someembodiments heating elements 120 are IR heating elements, and at least a portion (or all) ofheating ducts 644 may be permeable to infrared radiation emitted byIR heating elements 120. For example, at least aportion 668 located between theIR heating element 120 andcooking volume 112 may allow at least 30%, and more preferably at least 50% (e.g. 50%-100%, 60%-90%, 60%-80%) of IR radiation emitted byIR heating elements 120 towardsportion 668 to pass through intocooking volume 112. IR permeability ofheating duct portion 668 may be provided byair outlet openings 660, and/or the material ofheating duct portion 668. For example, heating duct portions 668 (or an entirety of heating ducts 644) may be made of stainless steel. - Reference is now made to
FIGS. 88-89 . Alternatively or in addition to providing one ormore heating elements 120 withinair flow path 648,cooking apparatus 100 may include one ormore heating elements 120 outside ofair flow path 648. For example, one ormore heating elements 120 may be provided above, below, and/or to one or more sides ofcooking volume 112.Such heating elements 120 may produce heat (e.g. IR radiation) less affected (e.g. unaffected) by the rate of air flow throughair flow path 648, and with an unimpeded line of sight to food or a cooking container withincooking volume 112. This may make it easier to regulate the radiative heat emitted byheating elements 120, and may allowheating elements 120 to radiate more heat (e.g. for searing food) whenair mover 124 is activated and moving air withinair flow path 648, all else being equal. - In the illustrated examples,
heating elements 120 are located betweenadjacent heating ducts 644. As shown, eachheating element 120 may be flanked by (e.g. horizontally aligned with)adjacent heating ducts 644. For example,heating elements 120 andheating ducts 644 may be arranged in an alternating pattern. This may help to evenly distribute both the radiative heating provided byheating elements 120 and the high velocity air heating providing byheating ducts 644.FIG. 88 shows an example in whichheating elements 120 andheating ducts 644 are located abovecooking volume 112.FIG. 89 shows an example in whichheating elements 120 andheating ducts 644 are located above and belowcooking volume 112. - Referring to
FIG. 90 , in some embodiments aheating element 120 may be located between anIR reflector 672 andcooking volume 112. TheIR reflector 672 may help to reflect, towardscooking volume 112, IR radiation that was emitted byheating elements 120 away from cookingvolume 112. This may improve the heat efficiency ofcooking apparatus 100 by directing a greater portion of IR radiation, emitted byheating elements 120, towards food withincooking volume 112, all else being equal, while reducing heating of the exterior of the appliance. -
IR reflector 672 may have any configuration suitable for reflecting IR radiation emitted byheating elements 120. For example,IR reflector 672 may be composed of a material having a reflectivity to IR radiation of at least 50% and preferably at least 70%. In some embodiments,IR reflector 672 may include aluminum or an aluminum coated substrate, which may have a polished surface finish to increase IR reflectivity. - A
heating element 120 and an associatedIR reflector 672 may be located inside or outside of aheating duct 644. In the illustrated embodiment, pairs ofheating elements 120 andIR reflectors 672 are located outside ofheating ducts 644. As shown, aheating element 120 and acorresponding IR reflector 672 may be positioned betweenadjacent heating ducts 644. - Still referring to
FIG. 90 , eachheating element 120 is illustrated as being uncovered. This provides eachheating element 120 with line of sight intocooking volume 112, whereby IR radiation from eachheating element 120 directed towardscooking volume 112 is unimpeded.FIG. 91-92 show examples in which acover panel 676 is positioned betweenheating elements 120 andcooking volume 112. As compared with theuncovered heating elements 120 ofFIG. 90 ,cover panel 676 may help to shieldheating elements 120 from food spatter that may burn and smoke onheating elements 120.Cover panel 676 may be easily cleaned. -
Cover panel 676 may be permeable to IR radiation emitted byIR heating element 120. For example,cover panel 676 may be free of openings as inFIG. 91 and made of IR permeable material, or may includeopenings 680 as inFIG. 92 and be made of any material. - Reference is now made to
FIGS. 93-94 . In some embodiments, at least aportion 668 of one ormany heating ducts 644 may be part of acooking chamber panel 108. For example, a substantially planar cooking chamber panel 108 (e.g.top panel 108 1 and/or bottom panel 108 2) may cover inside ends ofheating ducts 644 and includingportions 668 that haveair outlet openings 660. This design may make it easier to cleancooking chamber 104 includingportion 668 ofheating ducts 644 that may be exposed to spatter from food. -
Cooking chamber panel 108 may allow much or all of IR radiation emitted byIR heating elements 120 to entercooking volume 112.FIGS. 93-94 show an example in whichcooking chamber panels 108 havelarge openings 684, which align withheating elements 120, such thatheating elements 120 effectively remain uncovered by cookingchamber panels 108. This may help to increase the proportion of IR radiation, emitted byheating elements 120, that enterscooking volume 112 and contributes to cooking food. Accordingly, this may improve the energy efficiency ofcooking apparatus 100. In some embodiments,heating elements 120 may be overlaid by acover panel 676. As shown,chamber panel openings 684 may avoid introducing a second layer of impedance to the passage of IR radiation fromIR heating elements 120 intocooking volume 112. -
FIGS. 95-96 show another example in whichcooking chamber panels 108 includeheating duct portions 668 havingair outlet openings 660. In this example,heating elements 120 are shown positioned inheating ducts 644. The material of the cooking chamber panels 108 (e.g. top andbottom panels 108 1, 108 2) may be permeable to IR radiation on account of the material ofcooking chamber panels 108 and/orair outlet openings 660. As shown,cooking chamber panels 108 may not include large panel openings that avoid thepanels 108 overlayingheating elements 120. Accordingly,cooking chamber panels 108 have a lower percentage open area for spatter to bypass thecooking chamber panels 108. For this reason,cooking chamber panels 108 may makecooking chamber 104 easier to clean and may provide better support for cooking accessories (e.g. wire racks, containers, etc.). In the illustrated embodiment,cooking apparatus 100 includes anoptional wire rack 688 that is removably positionable incooking chamber 104 to support food and food containers abovebottom panel 108 2. - Referring to
FIGS. 94, 96, and 97 , one or morecooking chamber panels 108 may be removable fromcooking apparatus 100. This may permit thecooking chamber panels 108 to be cleaned (e.g. in a sink with water and soap). Further, this may provide access behindcooking chamber panels 108 to clean any food spatter that may have bypassed thecooking chamber panel 108 through anopening cooking chamber panel 108, which includes aheating duct portion 668 withair outlet openings 660, may be removed for the duration of a cooking cycle to provide convective air flow usingair mover 124 without creating high velocity air streams. This may permitcooking apparatus 100 to selectively provide high velocity air streams or slow convective air flow depending on the cooking technique a user may choose for the food being cooked. - Referring to
FIG. 98 , in some embodiments one or more (or all) ofheating ducts 644 has arespective duct portion 668 that is individually removable. This can allowcooking apparatus 100 to produceair streams 652 along only a subset ofheating ducts 644 that have theirduct portion 668 still in place. For example, when cookingchamber 104 is divided into several cooking zones as described above,heating ducts 644 associated with one cooking zone may haveduct portions 668 in place to produce high velocity air streams, whileheating ducts 644 associated with another cooking zone may haveduct portions 668 removed to produce low velocity convective heating. -
FIGS. 94 and 96 show an example in which thepanels heating ducts 644 are removable.FIG. 97 shows an example in which allcooking chamber panels 108 are removable. Preferably,removable panels 108 can be removed from cookingchamber 104 and replaced without the use of tools (e.g. without removing any screws or similar fasteners). For example,FIGS. 94 and 96 showcooking chamber panels cooking chamber 104. As used herein and in the claims, an element described as removable can be removed and replaced without causing any damage. - Referring to
FIGS. 99-100 , in some embodiments,cooking chamber 104 may include one or moreremovable panels 108 that when positioned incooking chamber 104 cover (e.g. close)air outlet openings 660 and obstruct air streams from exitingoutlet openings 660. In use, acover panel 108 may be positioned to obstructair outlet openings 660 of a subset ofheating ducts 644 so that air moving through air flow path 648 (FIG. 86 ) is directly primarily or entirely through theother heating ducts 644 whoseair outlet openings 660 remain unobstructed. Furthermore, theair outlet openings 660 that remain unobstructed may generate higher velocity air streams as compared to if allair outlet openings 660 were unobstructed. This design allows a user to select which ofheating ducts 644 produces high velocity air streams. For example, abottom cover panel 108 2 may be removed from cookingchamber 104, and atop cover panel 108 1 may be positioned incooking chamber 104 so that high velocity air streams are produced only fromheating ducts 644 located below cooking volume 112 (e.g. to crisp a bottom crust of a pizza). The reverse situation may be applied to produce high velocity air streams only fromheating ducts 644 located above cooking volume 112 (e.g. where a cooking container allows access to the food being cooked only from above). - Reference is now made to
FIGS. 101-102 . In some embodiments, aheating element 120 may be located inwardly (i.e. relative to cooking volume 112) ofadjacent heating ducts 644. This may allowheating elements 120 to radiate heat with greater intensity upon a region of food below. In some cases, this may allow greater air flow aroundheating elements 120, wherebyheating elements 120 may provide greater contributions to the air temperature withincooking chamber 104.FIG. 101 shows an example in which anIR reflector 672 is provided behind eachheating element 120 to reflect stray IR radiation towardscooking volume 112.FIG. 102 shows an example in whichheating elements 120 are located in front ofcooking chamber panels 108. - Returning to
FIGS. 87-88 ,cooking chamber 104 may be divided into a plurality ofcooking zones 180 having individually controllable cooking conditions, as described in detail above. For example, eachcooking zone 180 may include one or more respective cooking devices, such asheating elements 120,heating ducts 644, andsteam generators 136. As shown inFIG. 103 , acooking zone 180 may include asteam generator 136 positioned withincooking chamber 104, and that receives water from awater reservoir 256. Cookingzones 180 may be further isolated by positioning a cooking container, such as cooking receptacles 140 (FIG. 2 ) and/or cooking vessels 160 (FIG. 2 ) withincooking chamber 104 as described in detail above. - Reference is now made to
FIG. 46 . In some embodiments, two or more of the same or different motor driven devices withincooking apparatus 100 are driven by acommon motor 468. An advantage of this design is that it can reduce the number of motors used to operatecooking apparatus 100, which may thereby reduce the cost, weight, and size ofcooking apparatus 100, all else being equal. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of using a common motor drive described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
- The illustrated embodiment shows examples of steam generator pumps 268,
air mover impellers 132, and coolingfan 456 as motor driven devices. As shown, any two or more (or all as shown) of these devices can be driven by acommon motor 468.Common motor 468 may be connected to motor-drivendevices motor 468 to drive their operation. In the illustrated example, each ofdevices common motor 468 by atransmission member 472. Eachtransmission member 472 may include one or more (or all) of gears, belts, chain, pulleys, and rods, which may cooperate to transmit the rotation ofcommon motor 468 to therespective device transmission member 472 may have the same or different transmission ratio, which is the ratio of the output speed ofcommon motor 468 to the rotation speed of thedevice common motor 468 by thetransmission member 472. The ratio may be less than 1, in which case the device is driven at a speed less than the motor output speed; equal to 1, in which case the speeds are the same; or greater than 1, in which case the device is driven at a speed greater than the motor output speed. - Reference is now made to
FIGS. 47A-47B . In some embodiments,cooking apparatus 100 may include agas cleaner 476.Gas cleaner 476 may act upon gases circulating within or discharging fromcooking apparatus 100 to remove smoke and/or odor particles. An advantage of this design is that it can reduce the quantum of undesirable smoke and/or odors emanating from cookingapparatus 100, which may be used on a countertop without range hood to capture exhaust gases.FIG. 47A shows an example of gas cleaner 476 positioned withincooking chamber 104, andFIG. 47B shows an example of gas cleaner 476 positioned outside of cooking chamber 104 (e.g. within an exhaust conduit). - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of smoke and/or odor control described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, reorientation and expansion, vertical cooking, toaster, heat storage members, and other features described herein.
-
Gas cleaner 476 can be any device suitable for removing smoke and/or odor particles from gases circulating within or discharging fromcooking apparatus 100. In some embodiments,gas cleaner 476 may include a wet scrubber, an ozone deodorizer, an electrostatic precipitator, or combinations thereof.FIG. 48 shows an example of agas cleaner 476 that includes a wet scrubber. As shown,gas cleaner 476 may include a liquid (e.g. water)reservoir 480, aspray nozzle 484, and aliquid flow path 488 from the chargedliquid reservoir 480 to thespray nozzle 484. Apump 490 may be positioned in theliquid flow path 488 to force liquid from thereservoir 480 to spray from thespray nozzle 484.Spray nozzle 484 may spray a charged liquid (e.g. water) mist over dirty/odorous gas 492, so that the charged liquid droplets attach to smoke and/orodor particles 496 in thegas 492, and collect on or in acollector 504, and clean/fresh gas 507 free of the collectedparticles 496 exitsgas cleaner 476. - The liquid mist from
spray nozzle 484 may be charged in any manner. In the illustrated example, a chargedneedle 506 is positioned in the flow path of the liquid mist to impart a charge upon the liquid mist, thereby producing electrostatically charged mist. -
Collector 504 may be any device that can collect the charged mist withparticles 496 attached. For example,collector 504 may include one or more plates or wires that are oppositely charged compared to the liquid mist. -
FIG. 49 shows an example of agas cleaner 476 including an ozone deodorizer. As shown,gas cleaner 476 may include anozone generator 508, and anozone destroyer 512. In use,ozone generator 508 may emit ozone particles that mix with the dirty/odorous gas 492 so that theozone molecules 514 attach to theparticles 496, then theozone molecules 514 carrying theparticles 496 are destroyed by interaction with the ozone destroyer 512 (depositing theparticles 496 on ozone destroyer 512), and clean/fresh gas 507 free of the collectedparticles 496 exitsgas cleaner 476. -
Ozone destroyer 512 can be any device that can destroy ozone molecules, such as by converting the ozone molecules to other forms (e.g. to 02 oxygen). In some embodiments,ozone destroyer 512 includes a catalytic ozone destroyer, a thermal ozone destroyer, or combinations thereof. -
FIG. 50 shows an example of agas cleaner 476 including an electrostatic precipitator. As shown,gas cleaner 476 may include a chargedneedle 506 upstream from acollector 504.Charged needle 506 may have a large charge (e.g. negative 5,000 to negative 10,000 volts, or positive 5,000 to positive 10,000 volts), and may be positioned in agas flow path 516. Dirty/odorous gas 492, or at least theparticles 496 therein, is charged as it passes over chargedneedle 506. The chargedgas 492deposits particles 496 as it passes over, between, or throughcollector 504. A clean/fresh gas 507 exits fromgas cleaner 476, free of the collectedparticles 496. -
Collector 504 may be any device that can collectparticles 496 from the chargedgas 492 asgas 492 passes over, between, or throughcollector 504.Collector 504 has an electrostatic potential difference from theparticles 496 such that it attractsparticles 496 to separate fromgas 492. For example,collector 504 may be an oppositely charged (compared to gas 492) or grounded sponge (wet or dry), metal plate(s), metal mesh, paper or plastic covered conductors, conductive paper or plastic, wool, stream of atomized liquid (e.g. water), or liquid pool. - Reference is now made to
FIGS. 51-52 . In some embodiments,cooking apparatus 100 may be rotatable between a tall orientation (FIG. 51 ) and a wide orientation (FIG. 52 ). In the tall orientation (FIG. 51 ),cooking apparatus 100 may have one ormore cooking zones 180 stacked vertically and occupy a relatively small footprint. In the wide orientation (FIG. 52 ),cooking apparatus 100 may have one ormore cooking zones 180 horizontally side-by-side and occupy a relatively larger footprint. An advantage of this design is that it can allowcooking apparatus 100 to occupy less counter space in the tall orientation (FIG. 51 ) when cooking one orseveral foods 220 having relatively smaller horizontal widths, and allowcooking apparatus 100 to selectively transition to the wide orientation (FIG. 52 ) to accommodate foods 220 (e.g. pizza) having a relatively larger horizontal width. In such a case, heating elements may be positioned for use when the appliance is vertically oriented as inFIG. 51 or horizontally oriented as inFIG. 52 , or they may be repositionable. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of reorientation and expansion described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, vertical cooking, toaster, heat storage members, and other features described herein.
- Turning to
FIGS. 53-56 , in some embodiments,cooking apparatus 100 may be horizontally expandable. As shown,cooking apparatus 100 may be movable between a compact configuration (FIGS. 53 and 55 ), and an expanded configuration (FIGS. 54 and 56 ). An advantage of this design is thatcooking apparatus 100 can have a smaller footprint that occupies less counter space, until and unless alarger cooking chamber 104 is required to cook more or larger food than the compact configuration can accommodate. -
Cooking apparatus 100 may be expandable in any manner that increase the horizontal dimension ofcooking chamber 104.FIGS. 53-54 show an example in which cooking chamber sidewalls 108 include expandable (e.g. accordion)portions 520 that move between a compact configuration (FIG. 53 ) and an expanded configuration (FIG. 54 ).FIGS. 55-56 show an example in whichcooking chamber 104 includessidewalls 108 that can nest in the compact configuration (FIG. 55 ), and move farther part in the expanded configuration (FIG. 56 ). - Reference is now made to
FIG. 57 . In some embodiments,cooking apparatus 100 may include acooking chamber 104 with vertically oriented heating element(s) 120 extending along at least onevertical sidewall 108 of thecooking chamber 104. As shown,cooking chamber 104 may have aheight 524 that is greater than (e.g. at least 1.5 times, or at least 2 times) awidth 528 of thecooking chamber 104. An advantage of this design is that it can allow for cooking tall food items and can deliver relatively even heating across the height of thecooking chamber 104. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of vertical cooking described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, toaster, heat storage members, and other features described herein.
- Still referring to
FIG. 57 , in some embodiments thecooking apparatus 100 may include asteam generator 136 positioned inside or outside ofcooking chamber 104, and configured to humidify the air insidecooking chamber 104. - In some embodiments,
cooking apparatus 100 may include a rotating spit 532 for rotisserie cooking. As shown, adrip tray 536 may be positioned below spit 532 to catch food drippings. - Turning to
FIG. 58 , the vertically orientedcooking chamber 104 may be permanently or selectively divided into two or more vertically stackedcooking zones 180. As shown, one or more of thecooking zones 180 may include adrip tray 536. The stackedcooking zones 180 may be separated by anIR shield 224.IR shield 224 may be removably insertable intocooking chamber 104 so that cookingchamber 104 can be selectively configured into one ormany cooking zones 180.IR shield 224 may optionally be IR reflective to reflect IR radiation that strikes theIR shield 224 back into thecooking zones 180. - As shown in
FIGS. 59-60 , in addition to one or morevertical heating elements 120,cooking apparatus 100 may include aheating element 120 overlying one or more (or all) vertically stackedcooking zones 180. The overlying heating element(s) 120 may radiate heat from an additional direction onto food within the cooking zone(s) 180 for more even cooking.FIGS. 59-60 also illustrate thatcooking zones 180 may be used with or withoutcooking receptacles 140. InFIG. 60 , an IR shield or other divider is not positioned betweencooking zones 180. Instead, cookingreceptacles 140 are relied upon to isolate thecooking zones 180. - As shown in
FIGS. 57-58 ,cooking apparatus 100 may include one ormore air movers 124 to provide forced convection to one or more associatedcooking zones 180.FIGS. 57 and 59 illustrate that one ormore steam generators 136 may be provided to generate humidity in one or more associatedcooking zones 180.FIG. 60 illustrates an example in which steamgenerator 136 is an evaporative humidifier including an absorbent material (e.g. wick) that is provided on or defines avertical sidewall 108 of thecooking chamber 104. - Turning to
FIG. 61 , in some embodiments,cooking apparatus 100 may be rotated between a tall orientation and a wide orientation. As shown, in the tall orientation, heating element(s) 120 may be vertically oriented along vertical cooking chamber sidewall(s) 108. The tall orientation may be preferable for cooking tall foods, such as to rotisserie cook a vertically suspended portion of meat. In the horizontal orientation, heating element(s) 120 may be horizontally oriented (e.g. above and belowcooking zone 180 as shown). This orientation may be preferable for cooking wide foods, such as a pizza. - Reference is now made to
FIG. 62 , which shows acooking apparatus 100 configured as a top-loading toaster. As shown,cooking apparatus 100 may include two or more thermally isolatedcooking zones 180. Anopening 538 aligned with eachcooking zone 180 may be provided in cooking chamberupper wall 108 1 for inserting and removing food fromcooking zones 180. One or more or all ofcooking zones 180 may have an associatedcooking chamber door 116 to selectively close thecooking zone 180 for better control over the cooking conditions in thecooking zone 180. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of a toaster described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, heat storage members, and other features described herein.
- Each
cooking zone 180 may have at least one associated heating element 120 (e.g. IR heating element), which may extend along a height of thecooking zone 180 as shown. In some embodiments, one or more (or all)cooking zones 180 may have an associatedsteam generator 136 to humidify the air in thecooking zone 180.Cooking zone 180 1 is shown having no associated steam generator,cooking zone 180 2 is shown having an associatedsteam generator 136 2 positioned outside thecooking zone 180 2, andcooking zone 180 3 is shown having asteam generator 136 3 that is provided on or defines a wall of thecooking zone 180 3. - Reference is now made to
FIG. 63 , which shows a fluid heater 540 (also referred to as a heat storage member or energy storage member) in accordance with an embodiment. As shown,fluid heater 540 may include an energy storage member 544 (e.g. large block of metal, such as aluminum, also referred to as a ‘heat sink’), afluid inlet 548, afluid outlet 552, and aflow path 556 that extends from thefluid inlet 548 across or through theenergy storage member 544 to thefluid outlet 552. Fluid, such as water or air, may be quickly heated by drawing heat fromenergy storage member 544 as the fluid flows along theflow path 556 from thefluid inlet 548 to thefluid outlet 552. An advantage of this design is that it can provide nearly instant hot fluid (e.g. hot water or hot air). In the case of liquid, such as water, the hot fluid may be dispensed, e.g. into a cup, or used to supply another device, such as a kettle or pod coffee maker for example. - The features in this section may be used by themselves in any cooking apparatus or in any combination or sub-combination with any other feature or features described herein. For example, the feature of a heat storage member described herein may be used with any of the features of multiple cooking zones, the cooking receptacle and the cooking vessel, subdividable cooking zones, forced convection, steam generation, dynamic energy utilization, door transparency, removable handle, retractable door, self-cleaning, cooking additive distribution, insulation and air cooling, heating ducts, common motor drive, smoke and/or odor control, reorientation and expansion, toaster, and other features described herein.
- Still referring to
FIG. 63 ,fluid heater 540 may include a heating element 560 (e.g. resistance heater) that draws power from anelectrical cord 568 with a mains power connector for example (e.g., it may be removably plugged into a household electrical outlet).Heating element 560 may be thermally connected (e.g. in contact with or embedded within)energy storage member 544 for heatingenergy storage member 544.Energy storage member 544 may be of a material and size that can quickly store large amounts of energy fromheating element 560, and quickly release that heat to fluid flowing along flow path 556 (e.g., a metal block such as aluminum). As shown,energy storage member 544 may be partially or complete surrounded ininsulation 564 to mitigate the loss of heat to the environment.Insulation 564 may include physical insulation, vacuum insulation, or both. Preferably,insulation 564 has an insulation rating of at least R-5. -
Energy storage member 544 may define anyflow path 556 betweenfluid inlet 548 andfluid outlet 552 that is suitable for efficiently delivering heat to fluid.FIG. 63 shows an example of aflow path 556 that is tortuous to provide a greater residency time and surface area for the fluid to receive heat fromheating element 560.FIG. 64 shows a less tortuous C-shapedflow path 556.FIG. 65 shows an example of anenergy storage member 544 including a plurality offins 572 across which theflow path 556 extends.Fins 572 increase the surface area of contact betweenenergy storage member 544 and fluid in theflow path 556 for a more rapid and efficient exchange of heat. Baffles may be provided in the flow path. It will be appreciated that the energy storage member 554 may be made of a single piece of substrate (metal) or several pieces secured together to provide theflow path 556. - Reference is now made to
FIG. 104 , which showsheat storage member 540 connected to anappliance 696.Appliance 696 may be an electric kettle, a coffee maker, or any embodiment ofcooking apparatus 100 described herein. As shown,heat storage member 540 includes a thermally insulatedheat sink 544, aheating member 560 in thermal communication withheat sink 544, and afluid flow path 556.Fluid flow path 556 is shown including aninlet end 548 connected, preferably removably connectable, in fluid communication withappliance fluid outlet 704, and anoutlet end 552 connected, preferably removably connectable, in fluid communication withappliance fluid inlet 708. - In use,
heat sink 544 may be pre-heated prior toappliance 696 initiating a hot fluid operation (e.g. brewing or cooking cycle), and then an appliance fluid mover 712 (e.g. pump for liquids, or fan for air) may be activated to circulate fluid (e.g. water or air) fromappliance 696 throughheat storage member 540 where the fluid is heated by receiving heat fromheat sink 544, and then returned as hot fluid back toappliance 696. The hot fluid may be further heated by an appliance heating member 716 as part of the hot fluid operation. It will be appreciated thatheat sink 544 may be pre-heated prior to or subsequent to heat sink being fluidic ally connected to an appliance. - An advantage of this design is that it can allow
appliance 696 to add heat to the circulating fluid at a higher rate (i.e. wattage) than capable byappliance 696 alone. During the hot fluid operation, the circulating fluid may be concurrently heated by appliance heating member 716 and heat stored inheat storage member 540. This allowsheat storage member 540 to supplement the heat supplied by heating member 716. In some cases,heat storage member 540 may be turned off during the hot fluid operation so that the supplemental heat is provided without placing additional burden on the power circuit to whichappliance 696 is connected (i.e. avoids blowing a fuse). - In some embodiments,
heat storage member 540 may be a portableheat storage member 540 that is removably connectable toappliance 696. This can allowheat storage member 540 to be connected to anappliance 696 only when required for supplemental heating. In some embodiments,heat storage member 540 may be selectively connected to any one of numerousdifferent appliances 696. This allows a singleheat storage member 540 to be selectively connected to one of the numerous different domestic appliances 696 (e.g. electric kettle, coffee maker, or cooking apparatus) to provide supplemental fluid heating for a hot fluid operation. - Alternately, the heat sink may be part of an appliance (it may be provided as a unitary appliance). In such a case, the heat sink may be heated by flowing a heated fluid therethrough. Accordingly, the heat storage member may not have a heating element.
- Referring to
FIGS. 104-105 ,heat storage member 540 may be removably connected toappliance 696 in any manner. As shown,appliance 696 may include inlet andoutlet connectors heat storage member 540 may include inlet andoutlet connectors outlet connectors outlet connectors FIG. 104 to fluidly connectheat storage member 540 todomestic appliance 696.Connectors heat storage member 540 fromdomestic appliance 696. When disconnected,appliance connectors 720 may be left disconnected pending a reconnection to heatstorage member connectors 724, may be closed (e.g. by end-caps), or may be connect to each other to allowappliance fluid mover 712 to recirculate fluid across appliance heating member 716 when disconnected fromheat storage member 540 as shown inFIG. 105 . - In some embodiments,
appliance 696 does not have a heating member 716. For example,heat storage member 540 may be the primary or sole source of fluid heating forappliance 696, andappliance 696 may require a connection to heatstorage member 540 to execute a hot fluid operation. An advantage of this design is that it may allow a singleheat storage member 540 to provide fluid heating for two or moredomestic appliances 696. This may make thosedomestic appliances 696 more compact and less expensive. - Referring to
FIG. 104 , optionallyheat storage member 540 may include atemperature sensor 728 that is thermally coupled toheat sink 544. In some embodiments,heating element 560 may be activated or deactivated based on temperature readings fromtemperature sensor 728. For example,heating element 560 may be activated whentemperature sensor 728 senses that heatsink 544 has a temperature below a predetermined threshold. The predetermined threshold may correspond with a temperature to whichheat sink 544 is preheated before a hot fluid operation. For hot fluid operations involving liquid, such as water, the predetermined temperature may be less than 200° C., such as between 75° C. and 200° C. For hot fluid operations involving gas, such as air, the predetermined temperature may be less than 500° C., such as between 200° C. and 500° C. - Reference is now made to
FIG. 106 , which shows an example in whichheat storage member 540 is connected to a domestic appliance, which may be any embodiment ofcooking apparatus 100 described herein. As shown,airflow path 556 may include anoutlet end 552 in fluid communication withcooking chamber 104, and aninlet end 548 in fluid communication withcooking chamber 104.Air mover 124 may draw air from cookingchamber 104 intoinlet end 548 ofairflow path 556, and the air may exitoutlet end 552 back intocooking chamber 104. -
Heat storage member 540 may be pre-heated prior to initiating a cooking cycle withincooking chamber 104. In some embodiments, pre-heatingheat storage member 540 may include activatingheating element 560 for a pre-determined duration, or until temperature sensor 728 (FIG. 104 ) senses that a temperature ofheat sink 544 exceeds a pre-determined temperature. Alternatively or in addition, pre-heatingheat storage member 540 may include activatingheating element 120 to generate hot air thatair mover 124 draws intoheat storage member 540. In this case, the hot air may be responsible for, or contribute to, pre-heating heat sink 544 (e.g. for the predetermined duration or to the predetermined temperature). An advantage of this design is that it may allowheat storage member 540 to include a lesspowerful heating element 560 or noheating element 560 at all. This may reduce the cost ofheat storage member 540. - In use,
cooking apparatus 100 may execute a cooking cycle that includesair mover 124 circulating air throughheat storage member 540, such that the circulating air may be heated byheat storage member 540 alone or concurrently with one ormore heating elements 120. In the latter case, concurrent heating byheat storage member 540 and heating element(s) 120 may allowcooking apparatus 100 to produce greater temperature for prolonged duration, which may otherwise have consumed energy at a rate (e.g. watts) exceeding an energy rating ofcooking apparatus 100 and/or a domestic power circuit (e.g. fuse) from whichcooking apparatus 100 draws power. - As described above in connection with
FIG. 105 ,heat storage member 540 may be removably connected tocooking apparatus 100. - While the above description provides examples of the embodiments, it will be appreciated that some features and/or functions of the described embodiments are susceptible to modification without departing from the spirit and principles of operation of the described embodiments. Accordingly, what has been described above has been intended to be illustrative of the invention and non-limiting and it will be understood by persons skilled in the art that other variants and modifications may be made.
-
-
- 1. A cooking apparatus having a front, a rear and transversely opposed sides, the cooking apparatus comprising:
- a. a cooking chamber having an openable door provided on the front of the cooking apparatus and a cooking volume;
- b. a heating duct provided above the cooking volume, the heating duct having a plurality of openings located above the cooking volume, an IR heating element provided in the heating duct overlying at least some of the openings; and,
- c. a fan assembly upstream of the IR heating element.
- 2. The cooking apparatus of clause 1 wherein air exits the openings at a velocity from 10 to 25 MPH.
- 3. The cooking apparatus of clause 1 wherein a portion of the heating duct positioned between the IR heating element and the cooking volume is IR permeable.
- 4. The cooking apparatus of clause 3 wherein the portion of the heating duct is made of stainless steel.
- 5. The cooking apparatus of clause 3 further comprising moveable members that are moveable between a first position wherein the moveable members are positioned between the heating duct and the cooking chamber and a second retracted position, wherein the moveable members are made of an IR blocking material.
- 6. The cooking apparatus of clause 1 wherein a portion of the heating duct positioned between the IR heating element and the cooking volume is an IR absorbent material.
- 7. The cooking apparatus of clause 6 further comprising moveable members that are moveable between a first position wherein the moveable members are positioned between the heating duct and the cooking chamber and a second retracted position.
- 8. The cooking apparatus of clause 1 wherein the cooking apparatus has a plurality of heating ducts and a plurality of IR heating elements, wherein the ducts extend across the top of the cooking volume and one of the IR heating elements is provided in at least some of the heating ducts.
- 9. The cooking apparatus of clause 8 wherein the heating ducts extend in a forward/rearward direction.
- 10. The cooking apparatus of clause 1 further comprising a first and a second cooking container removably receivable in the cooking chamber, each of the cooking containers defining a cooking volume when installed in the cooking chamber, the cooking containers subdivide the cooking chamber into different cooking zones and each cooking zone is provided with at least one heating duct having an IR heater positioned therein.
- 11. The cooking apparatus of clause 1 wherein the velocity of air passing over the IR heating element is adjustable.
- 12. The cooking apparatus of clause 1 further comprising a controller operatively connected to the fan assembly wherein the controller is operable to adjust an amount of IR radiation outputted by the IR heating element by adjusting a rate of rotation of the fan assembly.
- 13. The cooking apparatus of clause 1 wherein a portion of the heating duct having the openings is removable.
- 14. A cooking apparatus having a front, a rear and transversely opposed sides, the cooking apparatus comprising:
- a. a cooking chamber having an openable door provided on the front of the cooking apparatus and a cooking volume;
- b. a plurality of spaced apart heating ducts provided above the cooking volume, the heating ducts having a plurality of openings located above the cooking volume;
- c. an IR heating element provided between adjacent heating ducts; and,
- d. a fan assembly upstream of the IR heating element.
- 15. The cooking apparatus of clause 14 wherein air exits the openings at a velocity from 10 to 25 MPH.
- 16. The cooking apparatus of clause 14 wherein the cooking apparatus has a plurality of heating ducts and a plurality of IR heating elements, wherein the ducts extend across the top of the cooking volume and one of the IR heating elements is provided in at least exterior of the heating ducts.
- 17. The cooking apparatus of
clause 16 wherein the heating ducts extend in a forward/rearward direction. - 18. The cooking apparatus of clause 14 further comprising a first and a second cooking container removably receivable in the cooking chamber, each of the cooking containers defining a cooking volume when installed in the cooking chamber, the cooking containers subdivide the cooking chamber into different cooking zones and each cooking zone is provided with at least one heating duct having an IR heater positioned therein.
- 19. The cooking apparatus of clause 14 wherein the velocity of air passing over the IR heating element is adjustable.
- 20. The cooking apparatus of clause 14 further comprising a controller operatively connected to the fan assembly wherein the controller is operable to adjust an amount of IR radiation outputted by the IR heating element by adjusting a rate of rotation of the fan assembly.
- 21. The cooking apparatus of clause 14 wherein a portion of the heating duct having the openings is removable.
- 1. A cooking apparatus having a front, a rear and transversely opposed sides, the cooking apparatus comprising:
-
-
- 1. A cooking apparatus comprising:
- a. a cooking chamber having an openable door provided on the front of the cooking apparatus and a cooking volume;
- b. an upper IR heating element;
- c. a fan assembly upstream of the IR heating element whereby the fan assembly causes air to pass over the IR element; and,
- d. a controller operable to adjust the energy provided to the fan assembly wherein the fan assembly is operable at a first power level for a first portion of a cooking cycle and the fan assembly is operable at a second power level for a second subsequent portion of the cooking cycle wherein the second power level is higher than the first power level,
- whereby operation of the fan assembly at the second power level causes an increase in airflow over the IR heating element and a reduction in IR radiation emitted by the IR heating element.
- 2. The cooking apparatus of clause 1 wherein the first portion of the cooking cycle has a duration for browning food in the cooking volume.
- 3. The cooking apparatus of clause 1 wherein the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the cooking cycle.
- 4. The cooking apparatus of clause 1 wherein the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 80% or more of the cooking cycle.
- 5. The cooking apparatus of clause 1 wherein the cooking apparatus further comprises a lower cooking element and the controller is adjustable to vary the energy provided to the upper IR element and the lower cooking element.
- 6. The cooking apparatus of clause 5 wherein the cooking apparatus further comprises a steamer and the controller is adjustable to vary the power provided to the steamer.
- 7. The cooking apparatus of clause 6 wherein the controller is operable to produce a pre-determined cooking temperature in the cooking volume while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the cooking cycle.
- 8. The cooking apparatus of clause 6 wherein the controller is operable to produce a pre-determined cooking temperature in the cooking volume and a pre-determined humidity level in the cooking volume while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the cooking cycle.
- 9. The cooking apparatus of clause 1 wherein the cooking apparatus further comprises a steamer and the controller is adjustable to vary the power provided to the steamer.
- 10. The cooking apparatus of clause 9 wherein the controller is operable to adjust the temperature in the cooking volume while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the cooking cycle.
- 11. The cooking apparatus of clause 9 wherein the controller is operable to adjust a temperature in the cooking volume and a humidity level in the cooking volume while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the cooking cycle.
- 12. A cooking apparatus comprising:
- a. a cooking chamber having an openable door provided on the front of the cooking apparatus and a cooking volume;
- b. an IR heating element;
- c. a steamer;
- d. a forced convection fan assembly in flow communication with the cooking volume; and,
- e. a controller operably connected to the IR cooking element and the steamer,
- wherein the controller has a pre-set cooking setting that represents a cooking regime and, when the pre-set cooking setting is in operation, the controller is operable adjust the distribution of energy to the IR cooking element and the steamer while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the pre-set cooking setting.
- 13. The cooking apparatus of clause 12 wherein the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 80% or more of the pre-set cooking setting.
- 14. A cooking apparatus comprising:
- a. a cooking chamber having an openable door provided on the front of the cooking apparatus and a cooking volume;
- b. an upper IR heating element;
- c. a lower heating element
- d. a steamer;
- e. a forced convection fan assembly in flow communication with the cooking volume; and,
- f. a controller operably connected to the IR cooking element and the lower heating element,
- wherein the controller has a pre-set cooking setting that represents a cooking regime and, when the pre-set cooking setting is in operation, the controller is operable adjust the distribution of energy to the IR cooking element and the lower cooking element while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the pre-set cooking setting.
- 15. The cooking apparatus of clause 14 wherein the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 80% or more of the pre-set cooking setting.
- 16. The cooking apparatus of clause 14 further comprising a steamer, the controller is also operably connected to the steamer and the controller is operable adjust the distribution of energy to the IR cooking element, the lower cooking element and the steamer while the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 70% or more of the pre-set cooking setting.
- 17. The cooking apparatus of clause 17 wherein the cooking apparatus operates at 75% or more of a rated power draw of the cooking apparatus for 80% or more of the pre-set cooking setting.
- 18. The cooking apparatus of clause 17 wherein the cooking apparatus operates at 85% or more of a rated power draw of the cooking apparatus for 85% or more of the pre-set cooking setting.
- 1. A cooking apparatus comprising:
-
-
- 1. A cooking apparatus having a front, a rear and transversely opposed sides, the cooking apparatus comprising:
- a. a cooking chamber having an openable door and a cooking chamber depth extending from a front end of the cooking chamber to a rear end of the cooking chamber; and,
- b. a first cooking container removably receivable in the cooking chamber, the first cooking container defining a cooking volume, the first cooking containers having a cooking container depth extending from a front end of the cooking container to a rear end of the cooking container, wherein the openable door has a transparent panel.
- 2. The cooking apparatus of clause 1 wherein the first cooking container has a removable handle.
- 3. The cooking apparatus of
clause 2 wherein a depth of the handle and the cooking container depth is greater than the cooking chamber depth, whereby the handle is removed from the first cooking container prior to the openable door being closed when the cooking container is in the cooking volume. - 4. The cooking apparatus of clause 3 further comprising a second cooking container, when installed in the cooking chamber, the first and second cooking containers subdivide the cooking chamber into different cooking zones that are in fluid flow communication with each other.
- 5. The cooking apparatus of clause 4 wherein, when the first and second cooking containers are removed from the cooking chamber, the cooking chamber defines a single contiguous volume.
- 6. The cooking apparatus of clause 4 wherein each cooking container is individually removable from the cooking chamber.
- 7. The cooking apparatus of clause 1 wherein at least a portion of the front end of the first cooking container is see-through.
- 8. The cooking apparatus of clause 8 wherein the portion of the front end of the first cooking container is made of a transparent material or a wire mesh.
- 9. The cooking apparatus of clause 1 wherein the openable door is retractable to a retracted position when opened.
- 10. The cooking apparatus of clause 9 wherein, when the openable door is in the retracted position and the first and second cooking containers are in the cooking volume, the openable door is positioned below the first and second cooking containers.
- 11. The cooking apparatus of clause 10 wherein, when the openable door is pivotally and slideably mounted whereby the openable door first pivots to an open position and then slides inwardly to the retracted position.
- 12. The cooking apparatus of clause 1 wherein the transparent panel is made of glass.
- 13. A cooking apparatus comprising a cooking chamber having an openable door wherein the openable door is retractable to a retracted position when opened.
- 14. The cooking apparatus of clause 13 wherein, when the openable door is in the retracted position and a cooking container is in the cooking chamber, the openable door is positioned below the cooking container.
- 15. The cooking apparatus of clause 14 wherein, when the openable door is pivotally and slideably mounted whereby the openable door first pivots to an open position and then slides inwardly to the retracted position.
- 16. The cooking apparatus of clause 13 wherein the openable door has a transparent panel.
- 1. A cooking apparatus having a front, a rear and transversely opposed sides, the cooking apparatus comprising:
-
-
- 1. A cooking apparatus comprising:
- a. a cooking chamber;
- b. a first heating member operable to provide heat to the cooking chamber; and,
- c. a heat storage member.
- 2. The cooking apparatus of clause 1 wherein the heat storage member is external to the cooking apparatus.
- 3. The cooking apparatus of
clause 2 wherein the heat storage member is removably connectable in thermal communication with the cooking apparatus. - 4. The cooking apparatus of clause 3 wherein the heat storage member comprises a thermally insulated heat sink, the heat sink having an air flow path therethrough wherein an outlet end of the air flow path is in air flow communication with the cooking chamber.
- 5. The cooking apparatus of clause 1 wherein the first heating member is operable to heat the heat storage member prior to heating the cooking chamber.
- 6. The cooking apparatus of clause 5 wherein the heat storage member comprises a thermally insulated heat sink, the heat sink having an air flow path therethrough wherein an inlet end of the air flow path is in air flow communication with a hot air stream produced by the first heating member.
- 7. The cooking apparatus of clause 6 wherein an outlet end of the airflow path is in airflow communication with the cooking chamber.
- 8. The cooking apparatus of clause 1 wherein the heat storage member comprises a second heating member that is operable to heat the heat storage member.
- 9. The cooking apparatus of clause 8 wherein the second heating member is operable to heat the heat storage member prior to the cooking chamber being heated.
- 10. The cooking apparatus of clause 1 wherein the cooking chamber is concurrently heated by the first heating member and heat stored in the heat storage member.
- 11. The cooking apparatus of clause 1 wherein the heat storage member comprises a thermally insulated heat sink, the heat sink having an air flow path therethrough wherein an outlet end of the air flow path is in air flow communication with the cooking chamber.
- 12. The cooking apparatus of clause 11 wherein the heat storage member comprises a second heating member that is operable to heat the heat sink.
- 13. The cooking apparatus of clause 12 wherein the heat storage member is removably connectable with the cooking apparatus.
- 14. A portable heat storage member comprising:
- a. a thermally insulated heat sink;
- b. a heating member in thermal communication with the heat sink;
- c. a fluid flow path extending through the heat sink, the fluid flow path having an inlet end and an outlet end, the outlet end is connectable in flow communication with a domestic appliance; and,
- d. an electrical cord connectable with a domestic power outlet.
- 15. The portable heat storage member of clause 14 wherein the domestic appliance is one of an electric kettle, a coffee maker and a cooking apparatus.
- 16. The portable heat storage member of clause 14 wherein the outlet end is removably connectable in flow communication with a domestic appliance.
- 17. The portable heat storage member of clause 14 wherein the outlet end is selectively connectable in flow communication with at least two domestic appliances.
- 18. The portable heat storage member of clause 14 further comprising a temperature sensor wherein the heating element is operated to heat the heat sink when the temperature sensor senses that the heat sink is below a pre-determined temperature.
- 1. A cooking apparatus comprising:
-
-
- 1. A cooking apparatus having a top, a front, a rear and transversely opposed sides the cooking apparatus comprising:
- a. an outer shell;
- b. an inner shell spaced from and facing at least a portion of the outer shell;
- c. an air flow passage provided between the inner shell and the outer shell, the air flow passage having a cooling air inlet and an exhaust outlet; and,
- d. a cooking chamber having an openable door, the cooking chamber is isolated from air flow communication with the air flow passage; and,
- e. a cooling fan assembly in air flow communication with the airflow passage.
- 2. The cooking apparatus of clause 1 wherein the cooling fan assembly is actuated when the cooking apparatus is actuated.
- 3. The cooking apparatus of clause 1 wherein the cooling fan assembly operates after the end of a cooking cycle for a predetermined period of time.
- 4. The cooking apparatus of clause 1 further comprising an outer shell temperature sensor wherein the cooling fan assembly operates after the end of a cooking cycle until the outer shell temperature sensor senses a temperature below a predetermined temperature
- 5. The cooking apparatus of clause 1 further comprising an outer shell temperature sensor wherein the cooling fan assembly is actuated when the outer shell temperature sensor senses a temperature above a predetermined temperature.
- 6. The cooking apparatus of clause 1 wherein the outer shell comprises a top panel and a plurality of side panels and the inner shell comprises a top panel spaced from and facing the top panel of the outer shell and a plurality of side panels spaced from and facing the side panels of the outer shell.
- 7. The cooking apparatus of clause 1 further comprising insulation overlying at least a portion of at least one of the inner shell and the outer shell.
- 8. The cooking apparatus of clause 1 further comprising insulation provided between at least a portion of the inner shell and the outer shell.
- 9. The cooking apparatus of clause 1 wherein the air inlet passage is provided on one of the transversely opposed sides and the exhaust outlet is provided on the other transversely opposed side.
- 10. The cooking apparatus of clause 1 wherein the cooling fan assembly is provided internal of the airflow passage.
- 11. The cooking apparatus of clause 10 wherein the cooling fan assembly is at the exhaust outlet.
- 12. The cooking apparatus of clause 1 wherein the exhaust outlet directs cooling air over the openable door.
- 13. The cooking apparatus of clause 12 wherein the openable door comprises a single layer of glass.
- 14. The cooking apparatus of clause 12 wherein the openable door comprises two spaced apart layers of glass.
- 15. The cooking apparatus of clause 12 wherein the openable door comprises two spaced apart layers of glass and the airflow passage extends between the layers of glass.
- 16. A cooking apparatus having a top, a front, a rear and transversely opposed sides the cooking apparatus comprising:
- a. an air flow passage having a cooling air inlet and an exhaust outlet; and,
- b. a cooking chamber having an openable door, the cooling chamber is isolated from air flow communication with the air flow passage; and,
- c. a cooling fan assembly in air flow communication with the air flow passage wherein the exhaust outlet directs cooling air at the openable door.
- 17. The cooking apparatus of
clause 16 wherein the openable door comprises a single layer of glass. - 18. The cooking apparatus of
clause 16 wherein the openable door comprises two spaced apart layers of glass. - 19. The cooking apparatus of
clause 16 wherein the openable door comprises two spaced apart layers of glass and the airflow passage extends between the layers of glass. - 20. The cooking apparatus of
clause 16 wherein the exhaust outlet directs cooling over the openable door.
- 1. A cooking apparatus having a top, a front, a rear and transversely opposed sides the cooking apparatus comprising:
Claims (19)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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US16/754,114 US20200329909A1 (en) | 2017-10-06 | 2018-10-04 | Food cooking apparatus and heat storage member |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
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US201762569057P | 2017-10-06 | 2017-10-06 | |
PCT/CA2018/051252 WO2019068193A1 (en) | 2017-10-06 | 2018-10-04 | Food cooking apparatus and heat storage member |
US16/754,114 US20200329909A1 (en) | 2017-10-06 | 2018-10-04 | Food cooking apparatus and heat storage member |
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PCT/CA2018/051252 A-371-Of-International WO2019068193A1 (en) | 2017-10-06 | 2018-10-04 | Food cooking apparatus and heat storage member |
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US17/582,094 Continuation US20220142404A1 (en) | 2017-10-06 | 2022-01-24 | Combination toaster and pizza oven |
US17/584,047 Continuation-In-Part US20220142440A1 (en) | 2017-10-06 | 2022-01-25 | Surface cleaning apparatus |
US17/876,005 Continuation US11647863B2 (en) | 2017-10-06 | 2022-07-28 | Food cooking apparatus and heat storage member |
US18/302,343 Continuation US20230248179A1 (en) | 2017-10-06 | 2023-04-18 | Food cooking apparatus and heat storage member |
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US20200329909A1 true US20200329909A1 (en) | 2020-10-22 |
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US17/582,094 Abandoned US20220142404A1 (en) | 2017-10-06 | 2022-01-24 | Combination toaster and pizza oven |
US17/876,005 Active US11647863B2 (en) | 2017-10-06 | 2022-07-28 | Food cooking apparatus and heat storage member |
US18/302,343 Pending US20230248179A1 (en) | 2017-10-06 | 2023-04-18 | Food cooking apparatus and heat storage member |
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US17/876,005 Active US11647863B2 (en) | 2017-10-06 | 2022-07-28 | Food cooking apparatus and heat storage member |
US18/302,343 Pending US20230248179A1 (en) | 2017-10-06 | 2023-04-18 | Food cooking apparatus and heat storage member |
Country Status (3)
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US (4) | US20200329909A1 (en) |
CA (2) | CA3076938C (en) |
WO (1) | WO2019068193A1 (en) |
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Also Published As
Publication number | Publication date |
---|---|
US20220361713A1 (en) | 2022-11-17 |
CA3076938C (en) | 2022-03-08 |
CA3145603A1 (en) | 2019-04-11 |
US11647863B2 (en) | 2023-05-16 |
US20230248179A1 (en) | 2023-08-10 |
WO2019068193A1 (en) | 2019-04-11 |
CA3076938A1 (en) | 2019-04-11 |
US20220142404A1 (en) | 2022-05-12 |
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