WO1983004161A1 - Double cooking polyvalent oven - Google Patents

Double cooking polyvalent oven Download PDF

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Publication number
WO1983004161A1
WO1983004161A1 PCT/FR1982/000091 FR8200091W WO8304161A1 WO 1983004161 A1 WO1983004161 A1 WO 1983004161A1 FR 8200091 W FR8200091 W FR 8200091W WO 8304161 A1 WO8304161 A1 WO 8304161A1
Authority
WO
WIPO (PCT)
Prior art keywords
cooking
vault
unit according
sole
oven
Prior art date
Application number
PCT/FR1982/000091
Other languages
French (fr)
Inventor
Jean Paul Strievi
Original Assignee
Oureval
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Oureval filed Critical Oureval
Priority to PCT/FR1982/000091 priority Critical patent/WO1983004161A1/en
Priority to EP19820901599 priority patent/EP0112815A1/en
Publication of WO1983004161A1 publication Critical patent/WO1983004161A1/en

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Classifications

    • 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
    • A21B1/33—Ovens heated directly by combustion products
    • 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
    • A21B1/06—Ovens heated by radiators
    • A21B1/10—Ovens heated by radiators by radiators heated by fluids other than steam
    • 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
    • A21B1/28—Ovens heated by media flowing therethrough by gaseous combustion products
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24B—DOMESTIC STOVES OR RANGES FOR SOLID FUELS; IMPLEMENTS FOR USE IN CONNECTION WITH STOVES OR RANGES
    • F24B1/00—Stoves or ranges
    • F24B1/20—Ranges
    • F24B1/22—Ranges in which the baking oven is arranged above the fire-box

Definitions

  • the invention relates to a versatile double baking oven designed more particularly for the preparation of flambé pies, pizzas and other foods of this type.
  • This procedure requires constant monitoring of this intense heat and, consequently, of the quantity of glowing embers.
  • Ready pies should be eaten hot to retain their full flavor.
  • the method of preparing them, indicated above, which is not very practical, is only suitable for a rate of sufficient importance (restaurants, communities, etc.). To keep them at consumption temperature and complete cooking, an annex oven with reduced speed should be available.
  • the baking oven according to the invention is specially designed for cooking flambé pies, piz ⁇ zas and other foods of this type with all the ease and speed desired. necessary for pre-baking, baking, finishing and keeping hot or reheating these pies.
  • the invention is remarkable for a cooking compartment formed by a hearth of length less than that of the hearth and a tilting vault between a high position, where it closes the cooking compartment, and a low position, where it directs the flames or the hot air in an open restricted volume between the vault and the sole.
  • FIG. 1 is a schematic cross-sectional view of the dual-use multi-purpose oven according to the invention.
  • FIG. 2 is the same view as that of FIG. 1, support tilting in the low position;
  • FIG. 3 is the same view as that of Figure 1, sup ⁇ port tilting in the high position and sole equipped with refractory elements; .
  • FIG. 4 is the same view as that of FIG. 1, tilting support removed.
  • the multi-purpose oven according to the invention can also serve as a roasting pan. Indeed, as will be seen below, the vault in the low position provides a compartment directly traversed by the flames, or by air hot enough to achieve rapid cooking.
  • the multipurpose oven according to the invention consists of a central cooking compartment 1, a hearth 2 located below and its ashtray 3.
  • the whole is completed, in the lower part, by a hot guard compartment 4 or annex oven in which a reduced temperature prevails allowing the heating or the finishing of the cooking.
  • the cooking compartment is delimited, in the lower part, by a fixed cooking plate 5 forming a sole ⁇ __ p_ar example in striated cast iron or covered with refractory elements 6, ' of length less than the depth of the furnace and extended upwards by a vertical return 7 openwork, partially open or equipped with closable openings. This return can be reduced to a simple rim 8.
  • the cooking compartment is delimited in the upper part by a removable support 9, for example retractable by tilting, forming a movable arch between a high position where it closes the cooking compartment, and a low position, where it forms with the cooking plate 1 a volume restricted open 10.
  • This support has a horizontal shape 11 in • its front and middle part and a shape 12 curved or bent downwards in the rear part constituted, for example, by an intermediate inclined plane 13 and an end panel 14 so as to allow a abutment plane contact with the rear wall of the assembly when the roof is in the folded position towards the rear.
  • the end panel 14 of the vault In the raised position, the end panel 14 of the vault extends the vertical return 7 or comes to bear against the rim 8 so as to form with the lower cooking plate a closed space 15 heated only by the passage of flames or hot air along its walls.
  • the length of the arch support 9 is chosen so that it fits perfectly between the re ⁇ tower 7 or 8 and the front vertical wall to constitute the cover of the oven.
  • the pivoting or tilting means of the arch support 9 are conventional, for example with links 16, 17 and pivot axes 18 forming a deformable frame of the "parallelogram" type.
  • the setting in the high position is obtained either by blocking the connecting rods, or by a clip immobilizing the front end of the arch support 9.
  • the immobilization in the retracted position results from the support of its support by its flat rear part 14 against the rear wall 19 of the oven.
  • the corridor 20 is delimited by the support 9 and a deflector 23 ensuring the increase in the path of the heated air and the fumes for better heating of the vault of the cooking compartment.
  • its bent rear part forms a deflector in the vertical outlet passageway and directs the hot air and, possibly, the flames, to the reduced volume 10 comprised between the hob and the horizontal part of the vault allowing to cook flambé pies and pizzas according to the arti ⁇ sanale way.
  • the operation of the madman according to the invention will be explained below.
  • the pie is placed on the upper side of the vault when in the lower position.
  • the heat present in the volume 10 makes it possible to pre-cook the dough.
  • the pie is then lowered into the volume 10 for cooking the culinary preparation poured or placed on the upper face by virtue of the passage of the flames and of the hot carrier of living heat.
  • This cooking in two stages, supplemented by a finish in hot guard, ensures an interesting production flow thus predestining it to communities.
  • the vault forms with the lower plate an oven with good efficiency whose set of walls remains in contact with hot air and flames.
  • the deflector 23 forms a baffle with the outer walls of the cooking unit and the roof of the furnace in order to increase the contact have hot r on the entire exterior of the furnace. Therefore, it can also be used as a roasting pan or conventional oven.

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

Polyvalent oven intended more particularly for the preparation of flambéed tarts, pizzas and the like. The oven is characterized in that the cooking compartment (1) is comprised by a sole plate (5) of which the length is smaller than that of the earth (2) and by a removable and locking vault (9) between a high position wherein it completely closes the cooking compartment and a low position wherein it delimits with the sole plate a restricted open volume (10) through which the flames or hot air may pass. This invention is of interest to manufacturers of ovens and spit-roasters for collectivities, restaurants and even to manufacturers of small units for families.

Description

' Four pol valent à double cuisson. 'Oven pol are worth double cooking.
L'invention se rapporte à un four polyvalent à double cuisson conçu plus particulièrement pour la préparation de tartes flambées, pizzas et autres aliments de ce type.The invention relates to a versatile double baking oven designed more particularly for the preparation of flambé pies, pizzas and other foods of this type.
Selon le mode de cuisson utilisé traditionnelle- ment pour les tartes flambées, les flammes ou les braises in¬ candescentes doivent irradier leur chaleur vive au voisinage de la partie supérieure des tartes pour cuire rapidement la préparation culinaire versée sur la' pâte pendant que la cuis¬ son de celle-ci, peu épaisse, se termine. En effet, la seule chaleur apportée par une pla¬ que inférieure chauffée serait insuffisante pour cuire simul¬ tanément la pâte et la préparation culinaire.According to the cooking method used traditionally for pies outbreaks, flames or embers in¬ candescentes must radiate their intense heat near the top of pies to quickly cook food preparation paid on the 'dough while the kitchen ¬ its sound, not very thick, ends. Indeed, the only heat provided by a heated bottom plate would be insufficient to simulate the dough and the cooking preparation simultaneously.
Pour les pizzas, cette exigence, moins importante certes, se traduit par une meilleure qualité et les connaisseur retrouveront la qualité des pizzas artisanales ou familiales lorsque cuites dans le four selon l'invention.For pizzas, this requirement, less important of course, translates into better quality and connoisseurs will find the quality of artisanal or family pizzas when baked in the oven according to the invention.
Actuellement, les tartes sont placées dans un four conventionnel. Afin de réaliser la chaleur vive nécessaire à la cuisson de la préparation culinaire versée ou placée sur la fac supérieure, on dispose des braises incandescentes de part et d'autre de ces tartes. On ravive et on renouvelle ces braises dès l'enfournement suivant.Currently, the pies are placed in a conventional oven. In order to achieve the lively heat necessary for cooking the culinary preparation poured or placed on the upper fac, we have glowing embers on both sides of these pies. We rekindle and renew these embers from the next oven.
Cette façon de procéder nécessite la surveillance constante de cette chaleur vive et, par conséquent, de la quan- tité des braises incandescentes.This procedure requires constant monitoring of this intense heat and, consequently, of the quantity of glowing embers.
Les tartes prêtes doivent être consommées chaudes pour conserver toute leur saveur. La façon de les préparer, in¬ diquée ci-dessus, peu pratique au demeurant, ne convient qu'à une cadence d'importance suffisante (restaurants, collectivités ...). Pour les maintenir à température de consommation et ache¬ ver la cuisson, il faudrait posséder un four annexe à allure réduite.Ready pies should be eaten hot to retain their full flavor. The method of preparing them, indicated above, which is not very practical, is only suitable for a rate of sufficient importance (restaurants, communities, etc.). To keep them at consumption temperature and complete cooking, an annex oven with reduced speed should be available.
Ce surcroît de matériel se rentabilise lentement du fait de son prix élevé. Le four de cuisson selon l'invention est spécia¬ lement conçu pour réaliser la cuisson des tartes flambées, piz¬ zas et autres aliments de ce type avec toute la facilité et la rapidité souhaitées. cessaires à la prëcuisson, à la cuisson, à la finition et à l garde chaude ou au rechauffage de ces tartes.This additional material slowly pays for itself due to its high price. The baking oven according to the invention is specially designed for cooking flambé pies, piz¬ zas and other foods of this type with all the ease and speed desired. necessary for pre-baking, baking, finishing and keeping hot or reheating these pies.
Il présente tous les avantages du feu continu et de la chaleur variable à forte intensité, disponible au-desso et au-dessus des tartes par déplacement d'un support intérieuIt has all the advantages of continuous fire and high intensity variable heat, available above and above the pies by moving an interior support.
Par ailleursj la présence de deux étages de cuis¬ son permet d'obtenir des cadences de production intéressantes.Furthermore, the presence of two stages of cooking makes it possible to obtain attractive production rates.
L'invention est remarquable par un compartiment de cuisson formé par une sole de longueur inférieure à celle du foyer et d'une voûte basculante entre une position haute, où elle ferme le compartiment cuisson, et une position basse, où elle dirige les flammes ou l'air chaud dans un volume res¬ treint ouvert compris entre la voûte et la sole.The invention is remarkable for a cooking compartment formed by a hearth of length less than that of the hearth and a tilting vault between a high position, where it closes the cooking compartment, and a low position, where it directs the flames or the hot air in an open restricted volume between the vault and the sole.
L'invention sera bien comprise à la lecture de la description qui suit d'un mode d'exécution en référence au des sin accompagnant dans lequel :The invention will be clearly understood on reading the following description of an embodiment with reference to the accompanying sin in which:
. la figure 1 est une vue schématique en coupe transversale du four polyvalent à double cuisson, selon l'invention ; . la figure 2 est la même vue que celle de la figure 1 , sup- port basculant en position basse ;. Figure 1 is a schematic cross-sectional view of the dual-use multi-purpose oven according to the invention; . FIG. 2 is the same view as that of FIG. 1, support tilting in the low position;
. la figure 3 est la même vue que celle de la figure 1 , sup¬ port basculant en position haute et sole équipée d'élément rêfractaires ; . la figure 4 est la même vue que celle de la figure 1 , sup- port basculant enlevé.. Figure 3 is the same view as that of Figure 1, sup¬ port tilting in the high position and sole equipped with refractory elements; . FIG. 4 is the same view as that of FIG. 1, tilting support removed.
Le four polyvalent selon l'invention peut servir également de rôtissoire. En effet, comme on le verra ci-après, la voûte en position basse ménage un compartiment traversé soi directement par les flammes, soit par de l'air suffisamment chaud pour réaliser une cuisson rapide.The multi-purpose oven according to the invention can also serve as a roasting pan. Indeed, as will be seen below, the vault in the low position provides a compartment directly traversed by the flames, or by air hot enough to achieve rapid cooking.
Le four polyvalent selon l'invention, ci-après dénommé le four, se compose d'un compartiment central de cuis¬ son 1, d'un foyer 2 situé en dessous et de son cendrier 3.The multipurpose oven according to the invention, hereinafter referred to as the oven, consists of a central cooking compartment 1, a hearth 2 located below and its ashtray 3.
L'ensemble est complété, en partie inférieure, pa un compartiment de garde chaude 4 ou four annexe dans lequel règne une température réduite permettant le réchauffage ou la finition de la cuisson.The whole is completed, in the lower part, by a hot guard compartment 4 or annex oven in which a reduced temperature prevails allowing the heating or the finishing of the cooking.
Le compartiment cuisson est délimité, en partie inférieure, par une plaque de cuisson fixe 5 formant sole^__p_ar exemple en fonte striée ou recouverte d'éléments réfractaires 6,' de longueur inférieure à la profondeur du four et prolongée vers le haut par un retour vertical 7 ajouré, partiellement ouvert ou équipé d'ouvertures obturables. Ce retour peut se réduire à un simple rebord 8.The cooking compartment is delimited, in the lower part, by a fixed cooking plate 5 forming a sole ^ __ p_ar example in striated cast iron or covered with refractory elements 6, ' of length less than the depth of the furnace and extended upwards by a vertical return 7 openwork, partially open or equipped with closable openings. This return can be reduced to a simple rim 8.
Le compartiment cuisson est délimité en partie supérieure par un support 9 amovible, par exemple escamotable par basculement, formant voûte mobile entre une position haute où il ferme le compartiment cuisson, et une position basse, où il forme avec la plaque de cuisson 1 un volume restreint ouver 10.The cooking compartment is delimited in the upper part by a removable support 9, for example retractable by tilting, forming a movable arch between a high position where it closes the cooking compartment, and a low position, where it forms with the cooking plate 1 a volume restricted open 10.
Ce support affecte une forme horizontale 11 dans • sa partie avant et médiane et une forme 12 incurvée ou coudée vers le bas en partie arrière constituée, par exemple, par un plan incliné intermédiaire 13 et un pan d'extrémité 14 de façon à permettre un contact plan de butée avec la paroi arrière de l'ensemble lorsque la voûte est en position rabattue vers l'ar¬ rière.This support has a horizontal shape 11 in • its front and middle part and a shape 12 curved or bent downwards in the rear part constituted, for example, by an intermediate inclined plane 13 and an end panel 14 so as to allow a abutment plane contact with the rear wall of the assembly when the roof is in the folded position towards the rear.
En position relevée, le pan d'extrémité 14 de la voûte réalise le prolongement du retour vertical 7 ou vient s'appuyer contre le rebord 8 de façon à former avec la plaque de cuisson inférieure un espace fermé 15 chauffé uniquement par le passage des flammes ou de l'air chaud le long de ses parois. A cet effet, la longueur du support-voûte 9 est choisie de telle façon qu'il s'adapte parfaitement entre le re¬ tour 7 ou 8 et la paroi verticale avant pour constituer la cou¬ verture du four.In the raised position, the end panel 14 of the vault extends the vertical return 7 or comes to bear against the rim 8 so as to form with the lower cooking plate a closed space 15 heated only by the passage of flames or hot air along its walls. For this purpose, the length of the arch support 9 is chosen so that it fits perfectly between the re¬ tower 7 or 8 and the front vertical wall to constitute the cover of the oven.
Les moyens de pivotement ou de basculement du sup¬ port-voûte 9 sont conventionnels, par exemple à bielettes 16, 17 et axes de pivotement 18 formant un cadre deformable du type "parallélogramme".The pivoting or tilting means of the arch support 9 are conventional, for example with links 16, 17 and pivot axes 18 forming a deformable frame of the "parallelogram" type.
Le calage en position haute est obtenu soit par blocage des bielettes, soit par uneagrafe immobilisant l'extrémi té avant du support-voûte 9. L'immobisation en position escamotée résulte de l'a pui du support par sa partie arrière plane 14 contre la paroi arrière 19 du four.The setting in the high position is obtained either by blocking the connecting rods, or by a clip immobilizing the front end of the arch support 9. The immobilization in the retracted position results from the support of its support by its flat rear part 14 against the rear wall 19 of the oven.
Par cette configuration intérieure du compartiment haute, un couloir 20 entre la paroi arrière 19 et le retour vertical 7 ou 8 par lequel passent les flammes, l'air chaud et les fumées jusqu'à un collecteur 21 équipant la partie supérieure de l'ensemble de cuisson et débouchant sur un tron çon ou une amorce de conduit de fumée 22.By this interior configuration of the compartment high, a corridor 20 between the rear wall 19 and the vertical return 7 or 8 through which the flames, hot air and fumes pass to a manifold 21 equipping the upper part of the cooking assembly and leading to a section or primer of flue 22.
Le couloir 20 est délimité par le support 9 et u déflecteur 23 assurant l'augmentation du trajet de l'air chau et des fumées pour une meilleure chauffe de la voûte du com¬ partiment cuisson. Lorsque la voûte est en position escamotée, sa partie arrière coudée forme déflecteur dans le couloir verti¬ cal de sortie du foyer et dirige l'air chaud et, éventuelle¬ ment les flammes, vers le volume réduit 10 compris entre la plaque de cuisson et la partie horizontale de la voûte permet- tant de cuire tartes flambées et pizzas selon la manière arti¬ sanale.The corridor 20 is delimited by the support 9 and a deflector 23 ensuring the increase in the path of the heated air and the fumes for better heating of the vault of the cooking compartment. When the vault is in the retracted position, its bent rear part forms a deflector in the vertical outlet passageway and directs the hot air and, possibly, the flames, to the reduced volume 10 comprised between the hob and the horizontal part of the vault allowing to cook flambé pies and pizzas according to the arti¬ sanale way.
Le passage de l'air chaud et des flammes assure la cuisson de la préparation culinaire versée ou confectionnée sur la partie supérieure des tartes. Bien entendu, des organes de réglage du tirage et du débit d'air chaud sont prévus pour réaliser une cuisson ada tée à chaque met préparé.The passage of hot air and flames ensures the cooking of the culinary preparation poured or made on the upper part of the pies. Of course, organs for adjusting the draft and the flow of hot air are provided for carrying out a suitable cooking for each dish prepared.
On expliquera, ci-après, le fonctionnement du fou selon l'invention. La tarte est placée sur la face supérieure de la voûte lorsqu'en position basse. La chaleur présente dans le vo lume 10 permet de réaliser la prêcuisson de la pâte.The operation of the madman according to the invention will be explained below. The pie is placed on the upper side of the vault when in the lower position. The heat present in the volume 10 makes it possible to pre-cook the dough.
La tarte est ensuite descendue dans le volume 10 pour la cuisson de la préparation culinaire versée ou disposée sur la face supérieure grâce au passage des flammes et de l'ai chaud porteur de chaleur vive.The pie is then lowered into the volume 10 for cooking the culinary preparation poured or placed on the upper face by virtue of the passage of the flames and of the hot carrier of living heat.
On termine la cuisson dans le compartiment de gar chaude 4.Cooking is finished in the hot gar compartment 4.
Cette cuisson, en deux étages, complétée par une finition en garde chaude, assure un débit intéressant de pro¬ duction le prédestinant ainsi aux collectivités.This cooking, in two stages, supplemented by a finish in hot guard, ensures an interesting production flow thus predestining it to communities.
En position haute, la voûte forme avec la plaque inférieure un four à bon rendement dont l'ensemble des parois reste en contact avec l'air chaud et les flammes. Le déflecteur 23 forme une chicane avec les parois extérieures de l'unité de cuisson et la voûte du four afin d'augmenter le contact de l'ai'r chaud sur tout l'extérieur du four. De ce fait, il peut également servir de rôtissoire ou de four conventionnel.In the high position, the vault forms with the lower plate an oven with good efficiency whose set of walls remains in contact with hot air and flames. The deflector 23 forms a baffle with the outer walls of the cooking unit and the roof of the furnace in order to increase the contact have hot r on the entire exterior of the furnace. Therefore, it can also be used as a roasting pan or conventional oven.
Lorsque l'on veut disposer d'une chaleur constante et régulière pendant un temps suffisamment long, on dispose su la sole du compartiment cuisson des éléments réfractaires 6, par exemple des briques réfractaires.When we want to have a constant and regular heat for a sufficiently long time, we have on the bottom of the cooking compartment refractory elements 6, for example refractory bricks.
Les applications et les utilisations de cette inve tion apparaissent multiples. On ne peut les énumérer toutes da le présent descriptif.The applications and uses of this invention appear multiple. They cannot be listed all in this description.
Bien que la description ci-dessus ait été effectué sur un mode de réalisation particulier, il est bien entendu qu'elle ne saurait s'y limiter et que diverses modifications simples et du domaine des équivalents entrent dans son cadre. Although the above description has been made on a particular embodiment, it is understood that it cannot be limited thereto and that various simple modifications and the domain of equivalents fall within its scope.

Claims

REVENDICATIONS
1. Unité de cuisson polyvalente du type four à feu continu conçueplus particulièrement pour la cuisson des tartes flambées, pizzas et autres aliments de ce type présentant un compartiment de garde chaude (4) sous le foyer (2) caractérisé en ce que le compartiment de cuisson (1) est formé par une so¬ le (5) de longueur inférieure à celle du foyer (2) et d'une vo te escamotable (9) entre une position haute où elle ferme com¬ plètement le compartiment de cuisson et une position basse dan laquelle elle délimite avec la sole (5) un volume restreint ou vert (10) par lequel passent les flammes et l'air chaud préala blement déviés par l'extrémité arrière de la voûte.1. Multipurpose baking unit of the continuous fire oven type designed more particularly for baking flambé pies, pizzas and other foods of this type having a hot keeping compartment (4) under the hearth (2) characterized in that the cooking (1) is formed by a so¬ the (5) of length less than that of the hearth (2) and a retractable vo (9) between a high position where it completely closes the cooking compartment and a low position in which it defines with the sole (5) a limited or green volume (10) through which the flames and hot air pass before deflected by the rear end of the vault.
2. Unité de cuisson selon la revendication 1 carac térisée en ce que la voûte présente une forme composite de lon gueur projetée égale à celle de la sole. 2. Cooking unit according to claim 1 charac terized in that the vault has a composite shape of projected length equal to that of the sole.
3. Unité selon la revendication 1 caractérisée en ce que la sole comprend un retour vertical (7) ajouré ou parti lement ouvert ou présentant des ouvertures réglables et en ce que ce retour délimite avec la paroi arrière de l'unité, lorsq la voûte est en position haute, un couloir vertical d'évacuati3. Unit according to claim 1 characterized in that the sole comprises a vertical return (7) perforated or partially open or having adjustable openings and in that this return delimits with the rear wall of the unit, when the vault is in the high position, a vertical evacuation corridor
4. Unité de cuisson selon les revendications 1 et caractérisée en ce que le retour vertical (7) est un simple re bord (8).4. Cooking unit according to claims 1 and characterized in that the vertical return (7) is a simple re edge (8).
5. Unité selon la revendication 1 caractérisée en que la voûte présente une partie avant plane horizontale (11) formant plateau sur lequel les mets peuvent être disposés pour la cuisson partielle de leur fond.5. Unit according to claim 1 characterized in that the vault has a horizontal flat front part (11) forming a tray on which the dishes can be arranged for partial cooking of their bottom.
6. Unité selon la revendication 1 caractérisée en que la voûte comporte une partie arrière (12) de forme incurvé ou coudée vers le bas, à extrémité inférieure verticale plane (14) qui vient se placer en appui de butée contre la paroi ar¬ rière de l'unité de cuisson lorsque la voûte est en position basse formant ainsi un déflecteur pour les flammes et l'air chaud.6. Unit according to claim 1 characterized in that the vault comprises a rear part (12) of curved shape or bent downwards, with a flat vertical lower end (14) which is placed in abutment abutment against the rear wall of the cooking unit when the vault is in the low position, thus forming a deflector for flames and hot air.
7. Unité selon la revendication 1 caractérisée en ce que la voûte est montée basculante par l'intermédiaire de_ bielettes (16) et (17) et d'axes de pivotement (18) formant cadre deformable du type parallélogramme.7. Unit according to claim 1 characterized in that the vault is tiltably mounted via de_ connecting rods (16) and (17) and pivot axes (18) forming a deformable frame of the parallelogram type.
8. Unité selon la revendication 1 caractérisée en ce qu'elle comprend en partie supérieure un déflecteur horiz tal (23) formant chicane et assurant l'augmentation du traje supérieur de l'air chaud et des fumées pour une meilleure cha fe de la voûte du compartiment de cuisson.8. Unit according to claim 1 characterized in that it comprises in the upper part a horizontal tal deflector (23) forming a baffle and ensuring the increase in the upper traje of hot air and smoke for better cha fe of the vault from the cooking compartment.
9. Unité selon la revendication 1 caractérisée en ce que la sole est garnie d'éléments réfractaires (6). 9. Unit according to claim 1 characterized in that the sole is lined with refractory elements (6).
PCT/FR1982/000091 1982-05-28 1982-05-28 Double cooking polyvalent oven WO1983004161A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/FR1982/000091 WO1983004161A1 (en) 1982-05-28 1982-05-28 Double cooking polyvalent oven
EP19820901599 EP0112815A1 (en) 1982-05-28 1982-05-28 Double cooking polyvalent oven

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/FR1982/000091 WO1983004161A1 (en) 1982-05-28 1982-05-28 Double cooking polyvalent oven

Publications (1)

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WO1983004161A1 true WO1983004161A1 (en) 1983-12-08

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PCT/FR1982/000091 WO1983004161A1 (en) 1982-05-28 1982-05-28 Double cooking polyvalent oven

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2670870A1 (en) * 1990-12-24 1992-06-26 Gonda Gerard Wood-fired oven
FR2819708A1 (en) 2001-01-25 2002-07-26 Georges Digirolamo Pizza barbecue oven comprises charcoal fire drawer, and hearth, composed of four metal plates, with ventilation holes, movable cooking surface on hearth plate serves as oven peel
WO2007030667A2 (en) * 2005-09-09 2007-03-15 Applied Materials, Inc. Batch processing chamber with removable heater
WO2014116125A1 (en) * 2013-01-25 2014-07-31 Yu Julian G Insulated firebrick oven for wood, charcoal, gas or other biomass materials
US8832033B2 (en) 2007-09-19 2014-09-09 James F Moore Using RSS archives
CN104798841A (en) * 2015-03-25 2015-07-29 湛江市鸿威科技有限公司 Food baking machine
US9202084B2 (en) 2006-02-01 2015-12-01 Newsilike Media Group, Inc. Security facility for maintaining health care data pools
US9383108B2 (en) 2012-06-27 2016-07-05 Albert Touma Removable oven for grill

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191114969A (en) * 1911-06-27 1912-03-07 William Phillips Thompson Improvements in Bakers' Ovens.
GB562136A (en) * 1942-11-18 1944-06-20 Herbert Gordon Darby Improvements in gas cooking stoves
GB901723A (en) * 1959-05-23 1962-07-25 Staatsgasbedrijf Improvements in gas-heated batch baking ovens
FR2494976A1 (en) * 1980-11-28 1982-06-04 Oureval VERSATILE DOUBLE COOKING OVEN

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB191114969A (en) * 1911-06-27 1912-03-07 William Phillips Thompson Improvements in Bakers' Ovens.
GB562136A (en) * 1942-11-18 1944-06-20 Herbert Gordon Darby Improvements in gas cooking stoves
GB901723A (en) * 1959-05-23 1962-07-25 Staatsgasbedrijf Improvements in gas-heated batch baking ovens
FR2494976A1 (en) * 1980-11-28 1982-06-04 Oureval VERSATILE DOUBLE COOKING OVEN

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2670870A1 (en) * 1990-12-24 1992-06-26 Gonda Gerard Wood-fired oven
FR2819708A1 (en) 2001-01-25 2002-07-26 Georges Digirolamo Pizza barbecue oven comprises charcoal fire drawer, and hearth, composed of four metal plates, with ventilation holes, movable cooking surface on hearth plate serves as oven peel
WO2007030667A2 (en) * 2005-09-09 2007-03-15 Applied Materials, Inc. Batch processing chamber with removable heater
WO2007030667A3 (en) * 2005-09-09 2007-06-28 Applied Materials Inc Batch processing chamber with removable heater
US7381926B2 (en) 2005-09-09 2008-06-03 Applied Materials, Inc. Removable heater
US9202084B2 (en) 2006-02-01 2015-12-01 Newsilike Media Group, Inc. Security facility for maintaining health care data pools
US8832033B2 (en) 2007-09-19 2014-09-09 James F Moore Using RSS archives
US9383108B2 (en) 2012-06-27 2016-07-05 Albert Touma Removable oven for grill
WO2014116125A1 (en) * 2013-01-25 2014-07-31 Yu Julian G Insulated firebrick oven for wood, charcoal, gas or other biomass materials
CN104798841A (en) * 2015-03-25 2015-07-29 湛江市鸿威科技有限公司 Food baking machine

Also Published As

Publication number Publication date
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