WO2016171678A1 - Four ayant des évents de recirculation d'air fendus - Google Patents

Four ayant des évents de recirculation d'air fendus Download PDF

Info

Publication number
WO2016171678A1
WO2016171678A1 PCT/US2015/026997 US2015026997W WO2016171678A1 WO 2016171678 A1 WO2016171678 A1 WO 2016171678A1 US 2015026997 W US2015026997 W US 2015026997W WO 2016171678 A1 WO2016171678 A1 WO 2016171678A1
Authority
WO
WIPO (PCT)
Prior art keywords
oven
heating element
cooking chamber
chamber
air
Prior art date
Application number
PCT/US2015/026997
Other languages
English (en)
Inventor
Roberto NEVERAZ
Quan Wang
Lijun Xu
Original Assignee
Manitowoc Foodservice Companies, Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Manitowoc Foodservice Companies, Llc filed Critical Manitowoc Foodservice Companies, Llc
Priority to PCT/US2015/026997 priority Critical patent/WO2016171678A1/fr
Publication of WO2016171678A1 publication Critical patent/WO2016171678A1/fr

Links

Classifications

    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C3/00—Stoves or ranges for gaseous fuels
    • F24C3/008—Ranges
    • 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
    • F24C7/04—Stoves or ranges heated by electric energy with heat radiated directly from the heating element
    • F24C7/046—Ranges
    • 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
    • F24C15/006—Arrangements for circulation of cooling air

Definitions

  • the present disclosure relates to batch cooking ovens. More particularly, the present disclosure relates to batch cooking ovens that have both convection and infrared cooking capability, and further include improved air circulation for improved cooking uniformity.
  • the present disclose provides an oven that has both air impingement and infrared heating capability.
  • the oven has a dual-or split-vent recirculation feature that provides more efficient and even heating profiles within the cooking chamber. Heated air passes through a jet plate, where it contacts the food and cooks it. After passing over the food product, the heated air is drawn back through the dual vents. This helps to ensure that there is an even air flow and heating profile within the cooking chamber.
  • impingement and infrared heating devices can be controlled
  • each of the heating devices independently, to provide the ability to cook a variety of food products.
  • the power and/or duration of cooking of each of the heating devices can be adjusted. This feature enables, as one example, the appropriate heating or browning of the underside of a food product, which can be difficult in current devices.
  • the present disclosure provides an oven, comprising an exterior enclosure, a cooking chamber within the enclosure, wherein the cooking chamber has a top surface, a bottom surface, and a rear surface, wherein the top surface is a plate with a plurality of orifices thereon, and a support within the cooking chamber for holding a food product.
  • the oven further comprises a first heating element above the support, a second heating element below the support a plenum in fluid communication with the cooking chamber, an air intake chamber, and a blower comprising a motor.
  • the blower is in fluid communication with the plenum, the cooking chamber, and the air intake chamber.
  • the blower draws air from the air intake chamber, forces the air through the plenum, over the top heating element, and through the orifices, toward the support.
  • the rear surface of the cooking chamber has a plurality of separate and distinct vents therein, so that the cooking chamber is in direct fluid communication with the air intake chamber, and the air passes back though each of the vents into the air intake chamber.
  • the oven may also have a controller, wherein the controller has an algorithm resident thereon.
  • the algorithm controls the operation of the first heating element, the second heating element, and the blower independently of one another.
  • the oven may also include a cooling circuit, the cooling circuit comprising an intake vent on a front door of the oven, a fan, a deflector plate, and a cooling chamber between a top wall of the enclosure and the top surface of the cooking chamber.
  • the fan draws ambient air through the intake vent and passes it over the motor of the blower.
  • the deflector guides the ambient air up to the cooling chamber, and the cooling circuit is isolated from the cooking chamber.
  • the present disclosure provides a method of operating an oven.
  • the oven comprises a cooking chamber, wherein the cooking chamber has a top surface, a bottom surface, and a rear surface, wherein the top surface is a plate with a plurality of orifices thereon.
  • the oven also includes a support within the cooking chamber for holding a food product, a first heating element above the support, a second heating element below the support, an air intake chamber, and a blower comprising a motor.
  • the blower draws air from the air intake chamber, forces the air over the top heating element, and through the orifices, toward the support.
  • the method comprises the step of controlling parameters relating to the first heating element, the second heating element, and the blower independently of one another.
  • Fig. 1 is a front right perspective view of the oven of the present disclosure
  • Fig. 2 is a right side, sectional view of the oven of Fig. 1;
  • Fig. 3 is a second right side, sectional view of the oven of Fig. 1;
  • Fig. 4 is a top sectional view of the oven of Fig. 1;
  • Fig. 5 is a rear sectional view of the oven of Fig. 1;
  • Fig. 6 is a right side, transparent view of the oven of Fig. 1;
  • Fig. 7 is a top, transparent view of the oven of Fig. 1;
  • Fig. 8 is a rear view of the oven of Fig. 1;
  • Fig. 9 is a top, right, sectional view of the oven of Fig. 1.
  • oven 10 of the present disclosure comprises an exterior housing or enclosure 15, and an interior chamber 20 within said enclosure 15, where a food product is heated and cooked.
  • Cooking chamber 20 further has a bottom surface 30, a front side 35, a left surface 40, a right surface (not shown), a top side 45 and a rear side 50.
  • a perforated jet plate 46 is on the top side 45 of the cooking chamber 20. In the manner described in detail below, heated air is directed through perforated jet plate 46.
  • Heating elements 22 provide a source of heat from the underside of the food product.
  • rear surface 50 has two separate and distinct intake vents 51. Heated air that is passed over the food product is drawn back through vents 51.
  • Oven 10 thus provides several advantages not available in current devices.
  • the heating elements above and below the food product can be controlled independently, to allow for customized cooking time of food products.
  • Intake vents 51 provide improved circulation of the heated air within chamber 20.
  • the heated air that is passed through perforated jet plate 46 and over the food product within chamber 20 is drawn back through vents 51 by a suction effect.
  • the splitting of the air flow through two separate vents 51 helps to ensure that there will be fewer if any areas in chamber 20 that are not heated. This helps to provide more even and efficient cooking.
  • Vents 51 can be perforated as shown in the Figures.
  • oven 10 also includes a motor 31, a blower 32, a blower housing 33, a tapered plenum 34, an air intake space 36, and an impingement space 47.
  • Motor 31 is below cooking chamber 20, within motor chamber 31a. Chamber 31a is isolated from the heated air passing through plenum 34, and separated from tapered plenum 34 and impingement space 47 by a divider or standing panel 38.
  • Motor shaft 37 extends to blower housing 33 through a hole on standing panel 38.
  • Blower 32 is connected to motor shaft 37 and rotates inside blower housing 33. While blower 32 is rotating, it sucks air from air intake space 36, and delivers high pressure air to plenum 34.
  • This high-pressure and high-speed air then travels from plenum 34 upward, and turns into impingement space 47.
  • the joint or junction between plenum taper 34 and impingement space 47 can be designed to facilitate easy travel for the high-pressure air, and to minimize pressure loss in the turning.
  • this junction can be a rounded shape or corner.
  • impingement space 47 air flows across a plurality of top heating elements 48 and gets heated up. High velocity air is then distributed evenly to the cooking chamber 20, from impingement space 47, and through orifices 46a of jet plate 46.
  • motor chamber 31a can be at least partially sealed off from cooking chamber 20 and plenum 34, to minimize heat transfer into motor chamber 31a and motor 31.
  • rear surface 50 also has two separate and distinct intake vents 51 therein.
  • the term "separate and distinct" with respect to vents 51 means that they are not connected to one another, and have a solid plate or other material that separates them (see Fig. 9).
  • This "separate and distinct” arrangement ensures that the heated air passing through jet plate 46 and over the food product within chamber 20 will be split when the heated air is drawn back through vents 51.
  • This arrangement of vents 51 further helps to make sure that the heated impingement air is evenly distributed in the cooking chamber 20, and the food product is thus evenly cooked. Heated air is drawn back to air intake space 36 through vents 51 with minimum interference to the impingement air within chamber 20.
  • the air drawn back to air intake space 36 then flows to an inlet of blower housing 33, and is recirculated as described above. In this manner, hot air is circulated continuously within oven 10.
  • vents 51 are trapezoidally shaped, with a larger side on the bottom of chamber 20, and a shorter side at the top. This shape can be advantageous with a funnel-shaped plenum, as shown in Fig. 5.
  • the present disclosure contemplates other shapes for vents 51, such as square, rectangular, circular, semi-circular, oval, elliptical, or others.
  • the present disclosure contemplates two or more vents 51. For example, in one embodiment, there could be four separate vents 51, one each in the top and bottom corners of back surface 50.
  • a food product can be heated and cooked on an
  • Chamber 20 can also have one or more exhaust vents 23 therein, to exhaust heat, liquid, or grease vapor to the ambient environment.
  • each of heating elements 22 and 48 are electric heating elements that provide infrared heating radiation within cooking chamber 20 and impingement space 47. Electric heaters are well suited for oven 10, because they are not adversely affected by the high speed air passing through cooking chamber 20 and impingement space 47.
  • heaters for example gas combustion heaters, ceramic tile infrared heaters, wire mesh infrared heaters, induction heaters, or others.
  • Bottom heating elements 22 and/or top heating elements 48 can be adjusted with a controller 90, that a user can access through an interface 95.
  • User interface 95 is on an exterior surface of oven 10, and in the shown embodiment is on a front door or surface.
  • Controller 90 is in communication with heating elements 22 and 48, and can adjust the output of each according to the heat load needed by food product cooked.
  • Bottom heating elements 22 and top heating elements 48 can be controlled independently of one another.
  • Controller 90 can have one or more algorithms resident thereon, and the user can access those algorithms through interface 95. The stored algorithms can control various parameters related to operation of oven 10, such as the output of each of heating elements 22 and 48, the speed of the air passing through plenum 34, and the time of cooking.
  • bottom heating elements 22 may work at power of 1000W, while to cook a frozen pizza bottom heating elements 22 may work at power of 3000W. In this way, infrared heating energy of different outputs and different heating density will cook different foods at satisfactory levels.
  • oven 10 also deploys a cooling mechanism or circuit to help cool down the critical components both inside oven 10 and on the surface of oven 10.
  • fan 62 sucks in relatively cool (as compared to the heated air within chamber 20) ambient air, which in turn is directed to motor 31 in chamber 31a.
  • This relatively cool air is deflected by a deflector 63, which at least partially surrounds the exterior of chamber 20.
  • deflector 63 is a three-sided "U" or "C" shaped bracket that surrounds three sides of chamber 20.
  • Deflector 63 also runs up to a top room or cooling chamber 64, which is between an exterior cover 65 of oven 10 and a top side 66 of cooking chamber 22.
  • a portion of the cooling air flows to a front of oven 10, cooling down a front top portion 67 of the body of oven 10.
  • the cooled air passed to the front then exits from a series of vent holes 68 at the front of oven 10.
  • Another portion of the cooling air flows to the rear of oven 10, taking any hot air which rises up from chamber 20, through any walls or insulation, out through holes at rear 69. This is so that the rear portion 70 of the oven body gets cooled down.
  • Fan 62 is isolated from cooking chamber 20, so as not to interfere with the airflow therein.
  • oven 10 is a batch oven, meaning that it is configured to cook one food product at a time.
  • a user opens door 12 with handle 11, places a food product within chamber 20, and closes door 12 before activating oven 10 through interface 95.
  • oven 10 could be configured for continuous cooking, such as with a conveyor.
  • a conveyor could pass through oven 10 from side to side. Food products placed on the conveyor could be subjected to the heating methods and devices described above.

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Electric Stoves And Ranges (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

La présente invention concerne un four qui comprend une chambre de cuisson à l'intérieur d'une enceinte. La chambre de cuisson comporte un support destiné à contenir un produit alimentaire, un premier élément chauffant sur un côté supérieur du support et un second élément chauffant sur une partie inférieure du support. Une soufflante déplace l'air depuis une chambre d'admission, sur le premier élément chauffant, et à travers une plaque perforée, où il entre en contact avec le produit alimentaire et chauffe ce dernier sur le support. L'air est renvoyé de la chambre de cuisson vers la chambre d'admission à travers une pluralité d'évents séparés et distincts dans une paroi arrière de la chambre de cuisson. Le premier élément chauffant, le second élément chauffant et la soufflante peuvent chacun être commandés de façon indépendante les uns des autres. L'invention concerne également un procédé de fonctionnement du four.
PCT/US2015/026997 2015-04-22 2015-04-22 Four ayant des évents de recirculation d'air fendus WO2016171678A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/US2015/026997 WO2016171678A1 (fr) 2015-04-22 2015-04-22 Four ayant des évents de recirculation d'air fendus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2015/026997 WO2016171678A1 (fr) 2015-04-22 2015-04-22 Four ayant des évents de recirculation d'air fendus

Publications (1)

Publication Number Publication Date
WO2016171678A1 true WO2016171678A1 (fr) 2016-10-27

Family

ID=57144163

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2015/026997 WO2016171678A1 (fr) 2015-04-22 2015-04-22 Four ayant des évents de recirculation d'air fendus

Country Status (1)

Country Link
WO (1) WO2016171678A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109875415A (zh) * 2019-03-15 2019-06-14 浙江蓝炬星电器有限公司 一种高效节能的大型蒸烤箱及其安装方法
CN110495796A (zh) * 2019-08-22 2019-11-26 浙江蓝炬星电器有限公司 一种蒸烤箱用热风控制装置及其安装方法
GB2595631A (en) * 2020-03-26 2021-12-08 Aga Rangemaster Ltd Oven

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3403615A (en) * 1966-11-18 1968-10-01 Lloyd Register Louvre plate for use in a forced air heating system
US3626922A (en) * 1969-01-31 1971-12-14 Gas Council Forced convection oven
GB2466160B (en) * 2007-10-09 2011-09-14 Acp Inc Air circuit for cooking appliance including combination heating system
GB2481553B (en) * 2007-10-09 2012-02-15 Acp Inc Temperature control for cooking appliance including combination heating system
US8847133B2 (en) * 2007-01-26 2014-09-30 Lg Electronics Inc. Door for ventilation hooded microwave oven and cooling system for the same

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3403615A (en) * 1966-11-18 1968-10-01 Lloyd Register Louvre plate for use in a forced air heating system
US3626922A (en) * 1969-01-31 1971-12-14 Gas Council Forced convection oven
US8847133B2 (en) * 2007-01-26 2014-09-30 Lg Electronics Inc. Door for ventilation hooded microwave oven and cooling system for the same
GB2466160B (en) * 2007-10-09 2011-09-14 Acp Inc Air circuit for cooking appliance including combination heating system
GB2481553B (en) * 2007-10-09 2012-02-15 Acp Inc Temperature control for cooking appliance including combination heating system

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109875415A (zh) * 2019-03-15 2019-06-14 浙江蓝炬星电器有限公司 一种高效节能的大型蒸烤箱及其安装方法
CN109875415B (zh) * 2019-03-15 2024-04-09 浙江蓝炬星电器有限公司 一种高效节能的大型蒸烤箱及其安装方法
CN110495796A (zh) * 2019-08-22 2019-11-26 浙江蓝炬星电器有限公司 一种蒸烤箱用热风控制装置及其安装方法
CN110495796B (zh) * 2019-08-22 2024-01-19 浙江蓝炬星电器有限公司 一种蒸烤箱用热风控制装置及其安装方法
GB2595631A (en) * 2020-03-26 2021-12-08 Aga Rangemaster Ltd Oven
GB2595631B (en) * 2020-03-26 2024-07-03 Aga Rangemaster Ltd Oven

Similar Documents

Publication Publication Date Title
US9677774B2 (en) Multi-zone oven with variable cavity sizes
US7205507B2 (en) Food cooking and heating apparatus
US9006619B2 (en) Cooking appliance including combination heating system
US7109447B2 (en) Control system for cooking appliance employing convection and radiant cooking
JPS6313091B2 (fr)
US11549691B2 (en) Oven with enhanced air flow system and method
JP4021831B2 (ja) 電子レンジ
US5584237A (en) Heated air-circulating oven
EP1542511B2 (fr) Méthode pour contrôler un dispositif de cuisson
JP2018519491A (ja) 空気冷却システムを含む食品を調製するための装置
CA2988304A1 (fr) Cuiseur
WO2016171678A1 (fr) Four ayant des évents de recirculation d'air fendus
KR100756508B1 (ko) 전자레인지의 대류장치
EP2881669B1 (fr) Dispositif de cuisson
JP2010272211A (ja) 誘導加熱調理器
US20130008426A1 (en) Convection cooking using bake element heater
JP5012448B2 (ja) グリルヒータ付きオーブンレンジ
KR20080021937A (ko) 조리기기
JPH10146280A (ja) 調理器
CN216293794U (zh) 台面烹饪系统
US12029345B2 (en) Countertop cooking system
JP2008157623A (ja) 加熱調理器
KR100789831B1 (ko) 전기 오븐
KR200327739Y1 (ko) 컨벡션형 전자렌지
JP3878061B2 (ja) 加熱調理器

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 15890081

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 15890081

Country of ref document: EP

Kind code of ref document: A1