WO2018010000A1 - Procédés et appareil pour la cuisson d'aliments - Google Patents

Procédés et appareil pour la cuisson d'aliments Download PDF

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Publication number
WO2018010000A1
WO2018010000A1 PCT/CA2016/050816 CA2016050816W WO2018010000A1 WO 2018010000 A1 WO2018010000 A1 WO 2018010000A1 CA 2016050816 W CA2016050816 W CA 2016050816W WO 2018010000 A1 WO2018010000 A1 WO 2018010000A1
Authority
WO
WIPO (PCT)
Prior art keywords
air
outlet
food
inlets
outlets
Prior art date
Application number
PCT/CA2016/050816
Other languages
English (en)
Inventor
Fred NIGHTINGALE
James R. CROOKES
Original Assignee
Mccain Foods Limited
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 Mccain Foods Limited filed Critical Mccain Foods Limited
Priority to PCT/CA2016/050816 priority Critical patent/WO2018010000A1/fr
Publication of WO2018010000A1 publication Critical patent/WO2018010000A1/fr

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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
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
    • 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
    • F24C15/20—Removing cooking fumes
    • F24C15/2042—Devices for removing cooking fumes structurally associated with a cooking range e.g. downdraft
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/642—Cooling of the microwave components and related air circulation systems
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/647—Aspects related to microwave heating combined with other heating techniques

Definitions

  • the field of this disclosure relates to methods and apparatus for cooking food, and more particularly to methods and apparatus for pneumatically crisping food.
  • food may be cooked in a cooking chamber by convection or radiation.
  • a convection oven may recirculate hot air around food, and a microwave may emit microwave radiation toward food.
  • Food may also be crisped by deep frying.
  • an apparatus for cooking food may comprise a body, one or more first air movers, and one or more second air movers.
  • the body may have a first side comprising a plurality of air outlets interspersed among a plurality of air inlets.
  • the one or more first air movers may be collectively in airflow communication with the plurality of air outlets to blow air out of the plurality of air outlets.
  • the one or more second air movers may be in airflow communication with the plurality of air inlets to draw air into the plurality of air inlets.
  • a method of cooking food may be provided.
  • the method may comprise blowing primary air onto food using one or more first air movers; and drawing secondary air away from the food using one or more second air movers.
  • the secondary air may be primary air that has interacted with the food, and said blowing and said withdrawing may occur concurrently.
  • FIG. 1 is a schematic illustrating an apparatus for cooking food, in accordance with at least one embodiment
  • FIG. 2A is a bottom perspective view of a nozzle, in accordance with at least one embodiment
  • FIG. 2B is a top perspective view of the nozzle of FIG. 2A;
  • FIG. 3 is a cross-sectional view taken along line 3-3 in FIG. 2B;
  • FIG. 4 is a top perspective view of a manifold assembly, in accordance with at least one embodiment;
  • FIG. 5 is a bottom perspective view of a manifold assembly, in accordance with at least one embodiment;
  • FIG. 6 is a cross-sectional view taken along line 6-6 in FIG. 2B;
  • FIG. 7 shows the nozzle and food of FIG. 1 operating with efficient air circulation
  • FIG. 8 shows the nozzle and food of FIG. 1 operating with inefficient air circulation
  • FIG. 9 shows the nozzle and food of FIG. 1 operating with inefficient air circulation.
  • two or more parts are said to be “coupled”, “connected”, “attached”, 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.
  • two or more parts are said to be “directly coupled”, “directly connected”, “directly attached”, or “directly fastened” where the parts are connected in physical contact with each other.
  • two or more parts are said to be “rigidly coupled”, “rigidly connected”, “rigidly attached”, 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”, and “fastened” distinguish the manner in which two or more parts are joined together.
  • apparatus 100 for cooking food 102 is shown in accordance with at least one embodiment.
  • apparatus 100 may include a body 104, one or more first air movers 108, and one or more second air movers 1 12.
  • Body 104 may include a first side 1 16 having a plurality of air outlets 120 and a plurality of air inlets 124.
  • the first air mover(s) 108 may be collectively in airflow communication with the plurality of air outlets 120
  • the second air mover(s) 1 12 may be collectively in airflow communication with the plurality of air inlets 124. This may permit first air mover(s) 108 to blow primary air 128 out of the plurality of air outlets 120 into contact with food 102.
  • primary air 128 becomes secondary air 132 after it has interacted with (e.g. contacted, and/or exchanged heat and/or moisture with) food 102.
  • apparatus 100 may deliver jets of hot primary air 128 from air outlets 120 onto food 102.
  • the hot primary air 128 may transfer heat to exposed surfaces of food 102 and/or absorb moisture from exposed surfaces of food 102.
  • the secondary air 132 may be made up of primary air 128 which has cooled and/or increased in humidity from interaction with food 102.
  • Apparatus 100 may draw secondary air 132 away from food 102 into air inlets 124, to be simultaneously (i.e. concurrently) replaced with hot dry primary air 128 blowing in from air outlets 120.
  • the absorption of moisture from food 102 may provide a crisping effect to exposed surfaces of food 102.
  • food 102 may be frozen fried potato (e.g. frozen French fries), which if conventionally heated (e.g. in an oven) may develop a soft, limp surface texture.
  • Apparatus 100 may continuously apply hot dry primary air 128 to food 102 to crisp the exposed surfaces of food 102.
  • Apparatus 100 may also move the cooled wet secondary air 132 away from food 102 to be replaced by new hot dry primary air 128.
  • Food 102 may be any suitable food for human or animal consumption.
  • food 102 may be raw foods (e.g. fruits, vegetables, and/or meat) whether solid or liquid, or pre-cooked chilled or frozen foods (e.g. prepared meals, and/or frozen fried foods).
  • body 104 may take any suitable form having a first side 1 16 with a plurality of air outlets 120 and a plurality of air inlets 124.
  • body 104 is shown including a nozzle 136.
  • nozzle 136 may extend away from food 102 from a distal nozzle end 144 to a proximal nozzle end 140.
  • Distal nozzle end 144 may include first side 1 16 with air outlets and inlets 120 and 124.
  • body 104 may include a cooking chamber 148 having an interior volume 152 defined by a plurality of walls 156. As shown, distal nozzle end 144 may extend into interior volume 152. In some embodiments (not illustrated), the top wall of the cooking chamber may include air outlets and inlets. In such embodiment, the body 104 may not include a nozzle. In other embodiments, body 104 may not include cooking chamber.
  • air outlets 120 may be interspersed among the plurality of air inlets 124. In some cases, this may help to promote uniform exposure of food 102 to primary air 128 and efficient withdrawal of secondary air 1 12 away from food 102.
  • the plurality of air outlets 120 may be interspersed among the plurality of air inlets 124 in any suitable manner.
  • air outlets 120 may be positionally mixed among air inlets 124 on first side 1 16.
  • air outlets 120 are distributed over first side 1 16 in alternating fashion with air inlets 124.
  • at least one air inlet 124 may be positioned between each pair of adjacent air outlets 120.
  • at least one air outlet 120 may be positioned between each pair of adjacent air inlets 124.
  • First side 1 16 may be described with reference to a lateral direction 160 and a longitudinal direction 164 that is transverse (e.g. perpendicular) to lateral direction 160.
  • air outlets 120 and/or air inlets 124 may be laterally distributed in a single-file row.
  • air outlets 120 and air inlets 124 may be arranged in another regular pattern or randomly over first side 1 16.
  • air outlets 120 and air inlets 124 may be arranged in a plurality of rows, or as a plurality of concentric rings.
  • Each air outlet 120 and each air inlet 124 may have any suitable shape, size, and orientation.
  • each air outlet 120 has a lateral outlet width 168a and a longitudinal outlet length 172a.
  • the longitudinal outlet length 172a of an air outlet 120 may be greater than the lateral outlet width 168a of that air outlet 120, such as 2-50 times greater, 3-15 times greater, or at least 5 times greater than lateral outlet width 168a.
  • an air outlet 120 may have a lateral outlet width 168a equal to or greater than the longitudinal outlet length 172a of that air outlet 120.
  • each air inlet 124 has a lateral outlet width 168b and a longitudinal outlet length 172b.
  • the longitudinal outlet length 172b of an air inlet 124 may be greater than the lateral outlet width 168b of that air inlet 124, such as 2-50 times greater, 3-15 times greater, or at least 5 times greater than lateral outlet width 168b.
  • an air inlet 124 may have a lateral outlet width 168b equal to or greater than the longitudinal outlet length 172b of that air inlet 124.
  • All air outlets 120 may be the same size as each other air outlet 120, or one or more air outlets 120 may be differently sized from one or more other air outlets 120.
  • all air inlets 124 may be the same size as each other air inlet 124, or one or more air inlets 124 may be differently sized from one or more other air inlets 124.
  • One or more air outlets 120 may have the same size as one or more air inlets 124, or all air outlets 120 may be differently sized from all air inlets 124.
  • all air outlets 120 have the same size (e.g. width 168a and length 172a)
  • all air inlets 124 have the same size (e.g. width 168b and length 172b)
  • the size of all air outlets 120 is less than the size of all air inlets 124 (e.g. length 172a is less than length 172b).
  • each air outlet 120 and each air inlet 124 is substantially oval-shaped. As shown, air outlets 120 and air inlets 124 may have substantially straight longitudinally extending sides 176, and substantially semi-circular laterally extending sides 180. In alternative embodiments, an air outlet 120 or an air inlet 124 may be circular, rectangular, triangular, or another regular or irregular shape.
  • All air outlets 120 may be the same shape as each other air outlet 120, or one or more air outlets 120 may be differently shaped from one or more other air outlets 120.
  • all air inlets 124 may be the same shape as each other air inlet 124, or one or more air inlets 124 may be differently shaped from other air inlets 124.
  • One or more (or all) air outlets 120 may have the same shape as one or more air inlets 124, or all air outlets 120 may be differently shaped from all air inlets 124. In the illustrated embodiment, all air outlets 120 have the same shape, all air inlets 124 have the same shape, and the shape of all air outlets 120 is the same as the shape of all air inlets 124.
  • each air outlet 120 may be spaced apart from each other air outlet 120 and air inlets 124.
  • each air inlet 124 may be spaced apart from each other air inlet 124 and air outlets 120.
  • each air outlet 120 and each air inlet 124 may be closely spaced to each adjacent air outlet/inlet. This may promote uniform exposure of food 102 to primary air 128 and efficient withdrawal of secondary air 1 12 away from food 102.
  • First side 1 16 may include any number of air outlets 120 and air inlets 124.
  • first side 1 16 may include at least 3 air outlets 120, such as at least 5, at least 10, or 5-20 air outlets 120.
  • first side 1 16 may include at least 3 air inlets 124, such as at least 5, at least 10, or 5-20 air inlets 124.
  • first side 1 16 may include the same number of air outlets 120 as air inlets 124 or a different number of air outlets 120 than air inlets 124. In the illustrated embodiment, first side 1 16 includes five air outlets 120 and four air inlets 124.
  • an air outlet 120 or air inlet 124 may be spaced from an adjacent air outlet 120 or air inlet 124 by a distance 184.
  • distance 184 may be less than the width 168a/b of that air outlet 120 or air inlet 124, such as less than 0.5 times, less than 0.3 times, less than 0.1 times, or between 0.1 to 0.5 times the width 168a/b of the adjacent air outlets/inlets.
  • distance 184 may be the same between each pair of adjacent air outlets/inlets as shown. In alternative embodiments, distance 184 may be different between one or more pairs of adjacent air outlets/inlets than between other pairs of adjacent air outlets/inlets. [0036] Referring now to FIG. 2A, air outlets 120 and air inlets 124 may collectively span an overall lateral outlet width 264 and an overall longitudinal outlet length 268. In some embodiments, overall lateral outlet width 264 may be at least 70% of a lateral width 272 (see FIG. 1 ) of food 102, such as at least 85%, at least 95%, or between 70% and 120% of lateral food width 272.
  • overall lateral outlet width 264 may be sized for multiple units of food 102, such as at least 150%, at least 180%, or between 150% and 500% of lateral food width 272 for example.
  • overall longitudinal outlet length 268 may be at least 70% of longitudinal length (not shown, into the page of FIG. 1 ) of food 102, such as at least 85%, at least 95%, or between 70% and 120% of the longitudinal food length.
  • overall longitudinal outlet length 268 may be sized for multiple units of food 102, such as at least 150%, at least 180%, or between 150% and 500% of the longitudinal food length for example.
  • first air mover(s) 108 may be collectively in airflow communication with air outlets 120 in any suitable manner.
  • the first air mover(s) 108 may be collectively communicatively coupled to the plurality of air outlets 120 via a plurality of outlet airflow paths 188.
  • each outlet airflow path 188 may provide a fluid passage to a different one of air outlets 120.
  • Body 104 may include a plurality of outlet conduits 192, each outlet conduit 192 defining a discrete outlet airflow path 188.
  • nozzle 136 is shown having a plurality of outlet conduits 192 formed as slots.
  • each outlet nozzle slot 192 may extend from an outlet conduit opening 196 at proximal nozzle end 140 to an air outlet 120 at distal nozzle end 144.
  • first air mover(s) 108 may blow primary air 128 into outlet conduit openings 196.
  • apparatus 100 may include one first air mover 108 which are fluidly connected to all outlet conduits 192, or a plurality of first air movers 108 each fluidly connected to a different outlet conduit 192.
  • one or more (or all) first air movers 108 may each be connected to two or more outlet conduits 192.
  • two or more first air movers 108 may be fluidly connected to an outlet conduit 192 in common.
  • apparatus 100 may include one or more outlet manifolds 200.
  • Each outlet manifold 200 may be positioned downstream of one or more first air movers 108 and upstream of one or more outlet conduits 192 to fluidly connect those first air mover(s) 108 to those outlet conduit(s) 192.
  • an outlet manifold 200 fluidly connects a first air mover 108 to all of the outlet nozzle slots 192 to blow air out of all of the air outlets 120.
  • second air mover(s) 1 12 may be collectively in airflow communication with air outlets 120 in any suitable manner.
  • the second air mover(s) 1 12 may collectively communicate with the plurality of air inlets 124 via a plurality of inlet airflow paths 204.
  • each inlet airflow path 204 may provide a fluid passage extending from a different one of air inlets 124.
  • Body 104 may include a plurality of inlet conduits 208, each inlet conduit 208 defining a discrete inlet airflow path 204.
  • nozzle 136 is shown having a plurality of inlet conduits 208 formed as slots.
  • each inlet nozzle slot 208 may extend from an inlet conduit opening 212 at an air inlet 124 at distal nozzle end 144 to proximal nozzle end 140.
  • Second air mover(s) 1 12 may draw secondary air 132 into inlet conduit openings 212.
  • apparatus 100 may include one second air mover 1 12 which is fluidly connected to all inlet conduits 208, or a plurality of second air movers 1 12 each fluidly connected to a different inlet conduit 208.
  • one or more (or all) second air movers 1 12 may each be connected to two or more inlet conduits 208.
  • two or more second air movers 1 12 may be fluidly connected to an inlet conduit 208 in common.
  • apparatus 100 may include one or more inlet manifolds 216.
  • Each inlet manifold 216 may be positioned upstream of one or more second air movers 1 12 and downstream of one or more inlet conduits 208 to fluidly connect those second air mover(s) 1 12 to those inlet conduit(s) 208.
  • an inlet manifold 216 fluidly connects a second air mover 1 12 to all of the inlet nozzle slots 208 to draw air into all of the air inlets 124.
  • apparatus 100 may include zero or more outlet manifolds 200 and zero or more inlet manifolds 216.
  • apparatus 100 may include a manifold assembly 220 including at least one outlet manifold 200 and at least one inlet manifold 216.
  • Manifold assembly 220 may be fluidly connected to body 104 for providing airflow communication between first air movers 108 and air outlets 120, and between second air movers 1 12 and air inlets 124.
  • manifold assembly 220 may include a distal end 252 having manifold air outlets 256 and manifold air inlets 260 which align with outlet air flow paths 188 and inlet airflow paths 204, respectively, when manifold distal end 252 is connected to proximal nozzle end 140.
  • Manifold air outlets 256 may fluidly connect with outlet manifold 200
  • manifold air inlets 260 may fluidly connect with inlet manifold 216.
  • apparatus 100 includes one or more heaters (discussed in detail below) for raising the temperature of primary air 128. This may increase the water vapor capacity of primary air 128 which decreases the relative humidity of primary air 128. Low relative humidity may permit primary air 128 to absorb greater moisture from the exposed surfaces of the food 102 on contact. This may improve the efficiency with which primary air 128 may provide a crisping effect to the exposed surfaces of food 102.
  • heaters discussed in detail below
  • apparatus 100 may include a heater (not shown) upstream of outlet conduits 192 in the airflow path between first air mover 108 and outlet conduits 192. This may permit a singular heater to control the temperature of primary air 128 blown out of air outlets 120. However, primary air 128 may lose heat through the walls of the airflow path(s) between the heater and air outlets 120 which may drop the temperature of the primary air 128 blown out of air outlets 120. Accordingly, the primary air 128 may be overheated to compensate for such heat loss. However, this may reduce energy efficiency of apparatus 100.
  • each outlet air flow path 188 may be one or more heaters 222 positioned in each outlet air flow path 188 (e.g. in each outlet conduit 192) in close proximity to air outlets 120. This may reduce heat loss from primary air 128 downstream of heaters 222. This may also provide individual control over the temperature of primary air 128 blown out of each air outlet 120 to promote uniform absorption of moisture from food 102 (FIG. 1 ) by primary air 128.
  • heaters 222 in the outermost airflow paths 188 e.g. outermost outlet conduits 192 may be operated to deliver less heat to the primary air 128 moving therethrough than the heaters 222 in the innermost airflow paths 188 (e.g. innermost outlet conduits 192), or vice versa.
  • apparatus 100 may blow primary air 128 of different temperatures out of different air outlets 120 by individually controlling the different heaters 222 in air flow paths 188.
  • Heater 222 may be any suitable device for raising the temperature of primary air 128.
  • heater 222 may be an electrical resistance heater, an oil heater, or a combustion-based heater (e.g. gas or propane heater).
  • heaters 222 heat primary air to at least 50°C, such as at least 75°C, at least 150°C, or between 75°C and 300°C.
  • apparatus 100 provides an open airflow circuit.
  • Secondary air 132 may be discharged from second air mover(s) 1 12 and not recycled as primary air 128.
  • second air mover(s) 1 12 may discharge secondary air 132 out of the system into the atmosphere. This may permit the moisture collected by secondary air 132 from food 102 to be permanently removed from the system.
  • secondary air 132 may be recirculated as primary air 128 by first air movers 108.
  • secondary air 132 may be dried downstream of air inlets 124 to provide dry primary air 128 when recirculated. For example, decreasing the temperature of secondary air 132 and/or raising the pressure of secondary air 132 may condense the water vapor component into liquid water.
  • apparatus 100 including first air mover(s) 108 for blowing air out of air outlets 120, and second air mover(s) 1 12 for drawing air into air inlets 124.
  • providing discrete air mover(s) for blowing out of air outlets 120 than for drawing air into air inlets 124 may permit calibration of the volumetric flow rates through air outlets 120 and air inlets 124 to promote efficient exposure of food 102 to primary air 128.
  • FIG. 7 illustrates an outlet flow rate efficiently calibrated against an inlet flow rate.
  • spaced apart jets 234 of primary air 128 from air outlets 120 flow into contact with food 102, and exit as secondary air 132 through air inlets 124.
  • Each jet 234 corresponds to a different air outlet 120. Accordingly, jets 234 may be size, shaped, and arranged as described above with respect to air outlets 120.
  • food 102 includes a plurality of discrete food pieces 228 (e.g. French fries) held in a food container 224.
  • primary air 128 circulates between food pieces 228 inside food container 224 to interact with the exposed surfaces of food pieces 228, and then exits as secondary air 132 through air inlets 124.
  • FIG. 8 An inefficient exposure of food 102 to primary air 128 may result if the outlet flow rate is relatively too great compared with the inlet flow rate.
  • a cushion 232 of secondary air 132 may develop around food 102 as a result of secondary air 132 developing faster than the inlet flow rate of secondary air 132 into air inlets 124.
  • the cushion 232 may act to deflect the incoming primary air 128 away from food 102. This may lead to inefficient exposure of food 102 to primary air 128.
  • an inefficient exposure of food 102 to primary air 128 may result if the inlet flow rate is relatively too great compared with the outlet flow rate.
  • the primary air 128 blown out of air outlets 120 may be drawn into air inlets 124 before making contact with food 102 as a result of secondary air 132 developing more slowly than the inlet flow rate into air inlets 124.
  • air movers 108 and 1 12 may be any suitable devices for moving air.
  • any one or more (or all) of air movers 108 and 1 12 may be a fan or a blower, such as a centrifugal fan, an axial fan, a centrifugal blower, or a positive displacement blower.
  • apparatus 100 may include one or more radiators 236 oriented to direct radiation 240 toward food 102.
  • radiator 236 may emit thermal, infrared, and/or microwave radiation 240 toward interior cooking chamber 148 for cooking food 102.
  • radiators 236 may provide non-convective, non- conductive heating to food 102, which may not interfere with the convective airflow through air outlets 120 and air inlets 124.
  • radiators 236 may be configured to provide bulk cooking of food 102 to the desired interior temperature whereas primary air 128 may be more limited to crisping the exposed surfaces of food 102.
  • Radiator(s) 236 may be any suitable radiation devices for heating food
  • radiators 236 may be a microwave radiation device (e.g. of the type used in household microwave-ovens), a thermal radiation device (e.g. an electrical resistance heater), or an infrared radiation device (e.g. infrared heater).
  • Radiators 236 may be all of the same type, or radiators 236 may include a plurality of different types of radiators (e.g. a combination of two or more of microwave, thermal, and infrared radiators).
  • apparatus 100 may include a microwave radiator 236 for bulk heating of food 102, and an infrared radiator 236 for browning food 102 (e.g. to produce a Maillard reaction).
  • nozzle 136 may be formed of any suitable material.
  • nozzle 136 may be glass, ceramic, metal, or plastic.
  • apparatus 100 includes microwave radiator(s) 236 and nozzle 136 extends into the cooking chamber 148.
  • nozzle 136 may be formed of a non-metallic material, such as plastic (e.g. PTFE).
  • first side 1 16 may be positioned at any suitable distance 244 from food 102.
  • distance 244 may be between 10mm and 100mm, such as between 10mm and 50mm.
  • distance 244 may be between 20mm and 1000mm, such as approximately 35mm.
  • distance 244 may be between 10mm and 40mm, such as approximately 15mm.
  • Item 1 An apparatus for cooking food, the apparatus comprising: a body having a first side comprising a plurality of air outlets interspersed among a plurality of air inlets; one or more first air movers collectively in airflow communication with the plurality of air outlets to blow air out of the plurality of air outlets; and one or more second air movers in airflow communication with the plurality of air inlets to draw air into the plurality of air inlets.
  • Item 2 The apparatus of item 1 , wherein: the one or more first air movers are collectively communicatively coupled to the plurality of air outlets via a plurality of outlet airflow paths; and a heater is positioned in each of the plurality of outlet airflow paths.
  • Item 3 The apparatus of any one of items 1-2, wherein: the plurality of air outlets and air inlets are collectively arranged in a single-file row.
  • Item 4 The apparatus of any one of items 1-3, wherein: at least one of the air inlets is positioned between each adjacent pair of air outlets of the plurality of air outlets.
  • Item 5 The apparatus of any one of items 1-4, wherein: at least one of the air outlets is positioned between each adjacent pair of air inlets of the plurality of air inlets.
  • Item 6 The apparatus of any one of items 1-5, wherein: the plurality of air outlets comprises at least three air outlets, and the plurality of air inlets comprises at least three air inlets.
  • each of the air outlets has an individual lateral outlet width and an individual longitudinal outlet length, and for each air outlet, the individual longitudinal outlet length of that air outlet is greater than the individual lateral outlet width of that air outlet.
  • Item 8 The apparatus of item 7, wherein: the plurality of air outlets are laterally distributed in single-file.
  • Item 9 The apparatus of any one of items 1-8, wherein: the second air movers collectively discharge the air drawn into the plurality of air inlets out to the atmosphere.
  • Item 10 The apparatus of any one of items 3-9, wherein: the one or more first air movers are collectively communicatively coupled to the plurality of air outlets via a plurality of outlet airflow paths; and the apparatus further comprises an outlet manifold positioned upstream of the plurality of outlet airflow paths, and downstream of the one or more first air movers.
  • Item 1 1 The apparatus of any one of items 3-10, wherein: the one or more second air movers are collectively communicatively coupled to the plurality of air inlets via a plurality of inlet airflow paths; and the apparatus further comprises an inlet manifold positioned downstream of the plurality of inlet airflow paths, and upstream of the one or more second air movers.
  • Item 12 The apparatus of any one of items 1-1 1 , wherein: the body includes a cooking chamber having an interior volume, and the plurality of air outlets face the interior volume.
  • Item 13 The apparatus of item 12, further comprising: a microwave radiator oriented to direct microwave radiation into the interior volume.
  • Item 14 The apparatus of any one of items 1-13, wherein: the body comprises a nozzle, and the nozzle includes the first side. Item 15. The apparatus of item 14 when dependent upon item 12, wherein: the nozzle extends into the interior volume.
  • Item 16 The apparatus of any one of items 14-15, wherein: the nozzle comprises non-metallic material.
  • Item 17 A method of cooking food, the method comprising: blowing primary air onto food using one or more first air movers; and drawing secondary air away from the food using one or more second air movers, the secondary air being primary air that has interacted with the food, wherein said blowing and said withdrawing occur concurrently.
  • Item 18 The method of item 17, wherein: said blowing comprises directing a plurality of spaced apart jets of the primary air toward the food.
  • Item 19 The method of item 18, wherein: said withdrawing comprising drawing the secondary air into a plurality of spaced apart air inlets positioned between the jets.
  • said blowing comprises moving the primary air of each of the plurality of jets across a corresponding heater of a plurality of heaters, wherein the corresponding heater is located upstream of each jet.
  • Item 21 The method of any one of items 19-20 when dependent on item 19,
  • the plurality of jets and the plurality of air inlets are collectively arranged in a single-file row.
  • Item 22 The method of any one of items 18-21 , wherein: each of the jets has an individual lateral outlet width and an individual longitudinal outlet length, and for each of the jets, the individual lateral outlet width of that jet is less than the individual longitudinal outlet length of that jet.
  • Item 23 The method of item 22, wherein: the plurality of jets are laterally distributed in a single-file.
  • Item 24 The method of any one of items 22-23, wherein: the plurality of jets collectively span an overall lateral outlet width and an overall longitudinal outlet length, the food has a lateral food width and a longitudinal food length, and the overall lateral outlet width and the overall longitudinal outlet length are at least 70% of the lateral food with and the longitudinal food length respectively.
  • Item 25 The method of any one of items 17-24, further comprising: discharging the secondary air to atmosphere.
  • Item 26 The method of any one of items 17-25, further comprising: heating the primary air to between 75°C and 300°C.
  • Item 27 The method of any one of items 17-26, further comprising: heating the food with microwave radiation.

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Combustion & Propulsion (AREA)
  • Mechanical Engineering (AREA)
  • General Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Electromagnetism (AREA)
  • Food Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention concerne un appareil pour la cuisson d'aliments. L'appareil comprend un corps, un ou plusieurs premiers dispositifs de déplacement d'air et un ou plusieurs seconds dispositifs de déplacement d'air. Le corps comprend un premier côté présentant une pluralité de sorties d'air intercalées parmi une pluralité d'entrées d'air. Le ou les premiers dispositifs de déplacement d'air sont collectivement en communication d'écoulement d'air avec la pluralité de sorties d'air pour souffler de l'air à partir de la pluralité de sorties d'air. Le ou les seconds dispositifs de déplacement d'air sont en communication d'écoulement d'air avec la pluralité d'entrées d'air pour aspirer de l'air dans la pluralité d'entrées d'air. L'invention concerne également un procédé de cuisson d'aliments.
PCT/CA2016/050816 2016-07-12 2016-07-12 Procédés et appareil pour la cuisson d'aliments WO2018010000A1 (fr)

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PCT/CA2016/050816 WO2018010000A1 (fr) 2016-07-12 2016-07-12 Procédés et appareil pour la cuisson d'aliments

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Application Number Priority Date Filing Date Title
PCT/CA2016/050816 WO2018010000A1 (fr) 2016-07-12 2016-07-12 Procédés et appareil pour la cuisson d'aliments

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WO2018010000A1 true WO2018010000A1 (fr) 2018-01-18

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111336557A (zh) * 2020-03-05 2020-06-26 宁波方太厨具有限公司 一种吸油烟机及其控制方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0099705B1 (fr) * 1982-07-17 1990-03-28 Microwave Ovens Limited Fours à micro-ondes et méthodes de cuisson pour aliments
US6192877B1 (en) * 1996-11-29 2001-02-27 Zesto Food Equipment Manufacturing Inc. Blown air distributor for a convection oven

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0099705B1 (fr) * 1982-07-17 1990-03-28 Microwave Ovens Limited Fours à micro-ondes et méthodes de cuisson pour aliments
US6192877B1 (en) * 1996-11-29 2001-02-27 Zesto Food Equipment Manufacturing Inc. Blown air distributor for a convection oven

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111336557A (zh) * 2020-03-05 2020-06-26 宁波方太厨具有限公司 一种吸油烟机及其控制方法
CN111336557B (zh) * 2020-03-05 2022-04-19 宁波方太厨具有限公司 一种吸油烟机及其控制方法

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