WO2013079985A1

WO2013079985A1 - Pizzeria oven with heating cooking plane at heat recirculation

Info

Publication number: WO2013079985A1
Application number: PCT/IB2011/002864
Authority: WO
Inventors: Massimo VALORIANI
Original assignee: Refrattari Valoriani Srl
Priority date: 2011-11-29
Filing date: 2011-11-29
Publication date: 2013-06-06

Abstract

The oven comprises a bearing frame (1), in heat insulator material, with coating (2) and a base (3) in heat insulator material on which put the frame and the coating (1, 2) with cooking plane (4) in fireproof material. Intake mouths (10) are provided connected with respective conduits (1 1) placed between the cooking plane (4) and the base (3), with the conduits (1 1) that flow into a central cavity (12) and with, under the cavity (12) vertically and in central position, a connecting pipe (13) with aspirator (14) having a motor outside the pipe and blades inside the same pipe. The aspirator (14) pushes the hot air flow in other pipe (15) connected with a diffuser (16) with holes in the upper part and placed near the heat source to heat, with the hot air flow and the smokes, the cooking plane (4) given hot in the conduits (1 1) and in the oven.

Description

"Pizzeria oven with heating cooking plane at heat recirculation".

The invention refers to a pizzeria oven able to use the heat produced from any source to uniformly and economically heat the cooking plane channelling part of the hot air flows and the recycling smokes under the cooking plane, before that the hot air flows and the smokes come out of the chimney. Currently with the smokes and the hot air flows sent from the oven to the chimney a lot of heat is scattered without using it for cooking pizzas or foods. In the traditional ovens for cooking pizzas the cooking plane is mainly heated by radiation from the dome, in turn to be heated from the wood combustion or gas burner and flame radiation. The cooking plane so heating has different temperatures depending on the proximity to the combustion zone. Further, the surface temperature of the cooking plane comes to quickly lower when it is frequently in contact with the pizzas in cooking, such as the heating of the cooking plane by radiation is prevent to the presence of the pizzas. Further on, being the thermal conductivity coefficient of the fireproof material with which the cooking plane is realized enough low, it is not possible to rely on heating by conduction. To solve the problem of the heating of the cooking plane ovens for cooking pizzas are provided with a second gas burner placed under the cooking plane. In the art are also known achievements with electrical resistance inserted under the cooking plane. Unfortunately these solutions determine an increased of the thermal power employed and an increase of the operative costs of the oven. Further on, in case of breakdown or component's substitution, such as the substitution of electric resistances or burner's parts, the production must be stopped and often it is necessary to act onto the wall structures of the oven. Then, the ovens for pizza cooking with gas burner under the cooking plane and with electrical resistances are subjected to specific restrictions of the installation and to particular rules stated to the authorities such as firefighters or authorities entrusted to limit the fires. Apparatuses are also known those provide hot air flows motion inside the oven by fans, but these apparatuses have not easy application for ovens for pizzas such as the high temperatures reached in this kind of ovens do not permit to construct devices required by the strong heat that is generated inside the dome of the pizzeria oven. Aim of the present invention is to eliminate the drawbacks above stated. The invention, as characterized in the claims, solves the problem of the heating of the cooking plane. By using the pizza oven with heating of the cooking plane with heat recirculation, further, economical advantages are achieved, such as it lowers the working costs of the oven. Further advantage given to the invented oven is that it lowers the heating times of the oven making it operatives in short time. Other advantage is given to the fact that the invented oven better burns the unburned substances present in the smokes and in the hot air flow inside the oven before that they were expelled from the chimney so obtaining the destruction of the unburned substances and less pollution of the environment. In the oven with heating of the cooking plane at heat recirculation, the overheated air generated to the combustion is partially sucked up in some openings placed on the opposite side to that where the combustion happens and channelled under the cooking plane, in the parts most critical, in way that it can give heat also to the upper face of the same cooking plane, heating it homogeneously and increasing, in the heat recirculation, the diffusion of heat inside the oven to obviate to the heat deduction that comes during the pizzas cooking. The air then arrives to an exhaust placed under the oven structure, with a temperature significantly lower, having given heat during the course and it is pushed again behind the flame of the combustion by a diffuser, in such a way to give to the flow, with the heat generated to the flame and to the nearing of the heat source, a sufficient push to reach the opposite side where are positioned the intake mouths. Further, the air that is pushed behind the flame, being still at a temperature high enough and still rich of oxygen, mixing with the combustion flame, optimizes the same combustion, helping the oxidation and consequently the combustible efficiency. So is obtained, to equality of thermal power committed, a better thermal efficiency and less costs of working. The invention is better explained in details later and on the base of the enclosed drawings of sheets 1, 2, 3 and 4 which illustrated an embodiment example. In particular the invented oven is illustrated in an indicative way in the figures 1, 2,

3 and 4 of sheets 1, 2, 3 and 4. In sheet 1 figure 1 is longitudinal section view of the invented oven in the embodiment for wood pizzeria oven. In sheet 2 figure 2 is transversal section view of the oven of figure 1. In sheet 3 figure 3 is longitudinal section view of the embodiment for gas pizzeria oven. In sheet 4 figure 4 is transversal section view of the same oven of figure 3. In a preferred embodiment, but not exclusive, the pizzeria oven with heating cooking plane at heat recirculation comprises a pizza oven with bearing frame 1, in heat insulator material, with inside a coating 2 having the same shape of the bearing frame 1 in fireproof material and a base 3 in heat insulator material onto which put the frame 1 and the coating 2 with cooking plane 4 in fireproof material. The cooking plane

4 can be equipped with a hole 5 to permit, if any, the introduction of a nozzle 6 of a gas burner 7. On the opposite side, where is placed the heat source 8, such as the gas burner 7 or the firewood 9, intake mouths 10 are present connected with respective conduits 11 placed between the cooking plane 4 and the base 3. The conduits 1 1 and the mouths 10 are placed in number and position on the base of the oven dimension, to heat uniformly the cooking plane 4. The conduits 1 1 lead in a central cavity 12. Under the central cavity 12, vertically and in central position, a connecting pipe 13 is provided. In the under part of said connecting pipe 13 is positioned an aspirator 14. The aspirator 14 has motor outside the pipe and blades inside the same conduit. The rotation shaft of the aspirator is placed by a hole and gaskets on the base of the known art. The low-energy aspirator 14 pushes the hot air flow in other pipe 15 connected with a diffuser 16. Said diffuser provides holes in the upper part and it is placed near the heat source. In working phase the invented oven provides the source of heat lighting the firewood 9 or the gas burner 7. The flame and the heat that flows brings to heat the coating 2. The starting, manually or in automatic, of the aspirator 14 brings the hot air and smoke flow to go toward the intake mouths 10. The hot air flow and the smokes come into the conduits 11 spreading the heat to the cooking plane 4. The heat, in fact, arranging predominantly upward, heats the lower part of the cooking plane. The under part of the conduits 11 consists of the base 3 that, being in thermal insulation, avoid to disperse heat. From the conduits 1 1 the hot air flow and the smokes arrive to the central cavity 12, also in this part transferring heat. Heating the hot air flow and the smokes go toward the aspirator 14. The action of the aspirator blades pushes the hot air flow and the smokes toward the pipe 15 and toward the diffuser 16. The smokes and the hot air flow passing through the diffuser 16 are heated for conduction inside the diffuser and for radiation from the flame at the exit. In this way the combustions are completed and the hot air flow and the smokes arrive again in contact with the coating 2 to be again sucked up to the mouths 10, heating the cooking plane 4. After making several rounds the hot air flow and the smokes reach the chimney, generally placed over the oven entrance, to go out after having given heat to the cooking plane 4. The invention is possible of changing and variations all part of the present subject-matter. All the details, further, are to be replaced with equivalent ones.

Claims

CLAIMS.

1) Pizzeria oven with heating cooking plane at heat recirculation comprising a bearing frame (1), in heat insulator material, with coating (2) and a base (3) in heat insulator material on which put the frame and the coating (1, 2) with cooking plane (4) in fireproof material; characterized in that to have intake mouths (10) connected with respective conduits (1 1) placed between the cooking plane (4) and the base (3), with the conduits (1 1) that flow into a central cavity (12) and with under the cavity (12), vertically and in central position, a connecting pipe (13) with aspirator (14) having a motor outside the pipe and blades inside the same pipe, and where the aspirator (14) pushes the hot air flow in other pipe (15) connected with a diffuser (16) with holes in the upper part and placed near the heat source to heat, with the hot air flow and the smokes, the cooking plane (4) given hot in the conduits (11) and in the oven.

2) Pizzeria oven with heating cooking plane at heat recirculation, as to the previous claim, characterized in that the conduits (1 1) and the intake mouths (10) are placed in numbers and position depending on the oven dimension so to heat in homogeneous way the cooking plane.