Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
  • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure

Definitions

• the current invention is generically referred to the field of small electrical appliances for general use, that is, electrical appliances to be used either in a domestic environment, in an office environment, or similar.
• One of the examples of this type of equipment is the coffee machine, especially in its most recent version, the capsule coffee machine.
• the oven is certainly the oldest appliance be used in this activity. To support this statement, refer to the oldest ovens discovered in Central Europe that go back to 29000 B.C.
• thermoly insulated chamber used for heating, baking or dry substances, it is commonly used to cook, that is, an equipment invented by the human being, where soon improvements appeared that were perfecting it.
• the current invention presents as its main advantage the fact that, in few minutes, about 4 (four) minutes, cooks a product that, with equipments used regularly, would take about 30 minutes.
• the oven prepares a product at a time
• the food may be prepared minutes before being eaten, which allows it to be eaten while it is still warm and according to the taste of the consumer, for example, more or less done, more or less toasted, contrary to most of the identical products that are currently done in traditional equipments and that, sometimes, spend hours between their cooking and use, and that the consumer has to submit to the product which is given to him.
• Figures la and lb present a side view and a back view of the closed invention equipment, respectively.
• Figure 2 shows a side view of the opened invention equipment.
• FIG 3 it is possible to see a view of the invention equipment without the casing.
• Figures 4a and 4b show and exploded view of the second fraction and an exploded view of the first fraction of the invention equipment without the casing, respectively.
• figures 5a and 5b is it possible to see perspective views of the cart made by the support for the cake tin and the respective tin :
• FIG. 5a presents a perspective view to the right side with lower tilt of the cart
• FIG. 5b represents a lateral perspective view to the left side of the cart.
• FIG. 6b it is represented a back perspective view of the second fraction of the equipment base structure as well as the motor;
• FIG. 6c shows a side perspective view of the second fraction of the equipment base structure and the motor
• FIG. 6d presents a perspective view of the second fraction of the equipment, as well as the motor and stabilizer system;
• FIG. 6f exhibits a frontal view of the base structure of the second fraction of the equipment, as well as the engine, the stabilizer system, and the cart.
• FIGS 7a, 7b, and 7c present perspective views of the cart, in three different operation stages:
• FIG. 7a presents a perspective view to the right side of the cart with the equipment closed.
• FIG. 7b presents a perspective view to the right side of the cart with the equipment half-open.
• FIG. 7c presents a perspective view to the right side of the cart with the equipment open.
• FIGS 8a, 8b, and 8c show perspective views of the base structure of the first fraction of the equipment:
• FIG. 8a presents a perspective view to the right side of the base structure of the first fraction of the equipment
• FIG. 8a presents a perspective view to the left side of the base structure of the first fraction of the equipment
• FIG. 8a presents a frontal view of the base structure of the first fraction of the equipment.
• Figure 9 it is possible to see a frontal view of the base structure of the first fraction of the equipment, as well as the stabilizer system of the equipment, the engine, the cart, and the air insufflation system of the equipment.
• Figures 11a and l ib show views of the first fraction of the oven :
• FIG. 11a show a frontal perspective view of the first fraction of the oven
• Figures 12a, 12b, and 12c show perspective views of the base structure of the second fraction of the equipment, the second fraction of the oven, and of the air extraction system:
• FIG. 12a shows a perspective lateral view of the base structure of the second fraction of the equipment and of the air extraction system
• FIG. 12b shows a perspective view to the left side of the base structure of the second fraction of the equipment, the second fraction of the oven and of the air extraction system;
• FIG. 12c presents an inferior perspective view of the base structure of the second fraction of the equipment, the second fraction of the oven and of the air extraction system.
• Figure 14 presents a sectional view of the oven interior, being the heating chamber and the heat sources visible.
• Figure 15 presents a way to accomplish in which thermocouples are embedded i n the heat source.
• Figure 16 presents a flow chart concerning the operation of the equipment.
• a wireless communication system means all and any wireless communication system capable of receiving and sending information, namely but not exclusively: Bluetooth, GSM, Wi-Fi, ZigBee, 3G, 4G, RFID, microwaves.
• the invention corresponds to a device that allows the cooking of a product that can be done in about 4 minutes, instead of the average of 30 minutes in the commonly used equipments.
• the appearance of the equipment is designated three-dimensional by a substantially oval outer shape, in which there is a physical separation that divides it in two fractions: the first fraction and the second fraction.
• the equipment is encased in a casing (1) with a substantially oval outer shape that is divided in two parts: the casing of the first fraction (1.1) and the casing of the second fraction (1.2).
• the equipment rests on a substantially flat base platform (3), which allows it to remain stable.
• this base platform (3) is incorporated the power supply to supply the components that need electricity to work, namely the power supply, the heat sources drivers, the engine drivers, the controller, a lighting wiring fixing ring, and a foundation that sets all of the lower structure of the base structure of the equipment.
• an air insufflation system (11.1) which incorporates air insufflation system canals (11.1.2) and the air insufflation system ventilator (11.1.1) namely but not exclusively, an axial fan;
• the first fraction of the oven (12.1) which includes at least one heat source of the first fraction (8.1);
• the stabilizer system (6) which has the sling bars (6. 1) and the connection bar (6.2);
• the cart (4) constituted by the cake tin support (4.1) and the respective cake tin (4.2);
• the second fraction of the equipment is composed by:
• an air extraction system (11.2) that includes the air extraction system canals (11.2.2) and at least one air extraction system ventilator (11.2.1), namely but not exclusively, an axial fan;
• the first fraction of the oven (12.1) and/or the second fraction of the oven (12.2) integrate, at least, a thermocouple (14).
• the thermocouple (14) is embedded in the heat source, and in a second embodiment it is not embedded in the heat source.
• the junction of the first fraction of the oven (12.1) and the second fraction of the oven (12.2) configures a heating chamber (9) in the interior of the two fractions, appropriate to the dimensions of the cake tin (4.2) with the food inserted.
• the heat source of the first fraction (8.1) and the heat source of second fraction (8.2) are namely but not exclusively, ceramic heating plates with a substantially flat shape or a substantially concave shape.
• the heat sources (8) are infrared radiation emitters. This mechanism propitiates an effective heating of the plates and consequentially, of the space in which they are comprised, allowing an effective energy storage in the form of heat under a short time in the space between the first fraction of the oven (12.1) and the second fraction of the oven (12.2), allowing the cooking of the food in a time interval up to 4 (four) minutes.
• the opening of the equipment is performed by the engine (13) and stabilized by the stabilizer system (6).
• the engine (13) allows the creation of an opening that allows the handling of the food.
• the cart (4) is composed by a cake tin support (4.1) that in its extremity has a cake ti n (4.2) that, in a manner of use can be removable, where the food to be cooked is placed.
• the engine (13) is set on the base structure of the first fraction (10.1) and linked to the base structure of the second fraction (10.2), moving only in one way, but in opposite directions, allowing the opening and closing of the equipment.
• the stabilizer system (6) allows the stabilization of the opening of the equipment, composed by two substantially equal systems, each of them composed by sling bars (6.1) "x" shaped. In the extended position, the sling bars (6.1) are substantially oblique among each other and, in the collected position, the sling bars (6.1) are substantially parallel among each other.
• the stabilizer system (6) To the base structure of the second fraction (10.2) are connected the stabilizer system (6), the second fraction of the oven (12.2) and the cart (4) by upper slippage elements (4.3) that are inserted in the inner arm slots (10.2.1.1).
• the cart (4) is also linked to the base structure of the first fraction (10.1) by lower slippage elements (4.4) that are inserted in the slots of the base structure of the first fraction (10.1.1.1).
• the engine (13) when started causes the base structure of the second fraction (10.2) to move. Since the base structure of the second fraction (10.2) is connected to the cart (4), the cart (4) is forced to move, moving to the opening or closing position, depending if it is in the opening or closing position. The same happens with the second fraction of the oven (12.2) which moves to the opening or closing position, depending on the closing or opening position. In its turn, the connection of the cart (4) to the base structure of the first fraction (10.1) helps to stabilize the moving of the base structure of the second fraction (10.2) and the second fraction of the oven (12.2).
• the stabilizer system (6) is linked to the base structure of the second fraction (10.2) by engaging the upper end of one of the arms of the "X” of the sling bars (6.1), while the upper end of the other arm of the "X” of the sling bars (6.1) is inserted through slippage elements on the outer arm slot (10.2.2.1).
• the lower ends of the arms of the "X” of the sling bars (6.1) whose upper ends are inserted through slippage elements on the outer arm slot (10.2.2.1) are interconnected by a connection bar (6.2).
• thermocouple (14) that transmits the information of the temperature of the oven (12) to the controller through a signal conditioner and scanner.
• the information about cooking time and temperature are transmitted to the equipment through an app or a web app with a QR code.
• the information is transmitted through an app or a web app to the equipment, received by the receiver and, afterwards processed by the controller.
• the information about cooking time is inserted locally in the equipment by activating a timer that induces the opening of the equipment when the food is done, being the information about the cooking temperature inserted locally in the equipment through the activation of a selector of temperatures.
• the information regarding cooking time and temperature can be transmitted to the equipment through the connection of an external equipment, namely but not exclusively, a computer or a pen-drive via USB.
• the base platform (3) incorporates a signalling system, that can be configured by the user, which provides the condition of the equipment, for example, if it is on, ready to cook, if there is any failure, or any other thing that the user wants, such as the indication of the cooking progress, being this system, namely but not exclusively, composed by LED technology.
• a signalling system that can be configured by the user, which provides the condition of the equipment, for example, if it is on, ready to cook, if there is any failure, or any other thing that the user wants, such as the indication of the cooking progress, being this system, namely but not exclusively, composed by LED technology.
• the air that goes into the equipment through the slots existent in the lower surface of the base platform (3) is directed, on one hand, to the ventilation system (11) so that it can cool the oven (12) down and, on the other hand, to the space between the casing (1) and the oven (12) .
• the ventilation system (11) is composed by the air insufflation system (11.1) and by the air extraction system (11.2).
• the air insufflation system (11.1) is composed by an air insufflation system ventilator (11.1.1), whose lower surface is adjacent to the base platform (3) and the upper surface is linked to the lower ends of the air insufflation system canals (11.1.2).
• the upper ends of the air insufflation system canals (11.1.2) are connected to the first fraction of the oven (12.1) through ventilation canals of the first fraction of the oven (12.1.1).
• the air extraction system (11.2) is composed by air extraction system canals (11.2.2) whose lower ends are linked to ventilation terminals of the second fraction of the oven (12.2.1) and the upper ends connected to the air extraction system hole (11.2.3).
• the air that circulates between the casing (1) and the oven (12) is heated by the heat released by the heating chamber (9) to the outside and through the electronic components, going up to the same chamber to where the air that is led by the air extraction system (11.2) is directed. From this chamber, the air outlet is forced by the air extraction system ventilator (11.2.1), being expelled from the equipment through the air outlet port (11.3). This mechanism helps to avoid the overheating of the oven (12) as well as the electronic area.
• the equipment is powered by the connection of the power supply to the electric current.
• the drivers of the heat sources are linked to the controller so that the intensity of the electric current that is transferred to the heat sources (8) is properly regulated.
• the engine drivers the intensity of the electric current that is needed to transmit to the engine (13) is regulated.
• the engine driver is linked to the controller so that the intensity of the electric current that is transferred to the engine (13) is properly regulated. Temperature sensors that check temperature are placed next to the electric components of the equipment, avoiding overheating.
• the first step is to identify the product to be cooked, namely but not exclusively, through a QR code placed on the casing of the product.
• the code can be introduced directly to the equipment or analysed with an app installed in a portable equipment, namely but not exclusively, a smartphone or a tablet, or by a web app. Then, the information is sent to the equipment controller.
• the app communicates with the equipment through wireless and transmits the information concerning adequate time and temperature so that the food is properly cooked.
• the QR code contains the information about several components of the food, being that information available on the mobile app or web app.
• the instruction concerning the cooking time is inserted locally on the timer embedded on the equipment through the insertion of the cooking time.
• the instruction concerning cooking temperature is inserted locally through the activation of a temperature selector embedded on the equipment through the insertion of the cooking temperature.
• the instruction concerning the cooking a nd temperature time are inserted locally on the equipment through the connection of an external device.
• the closed equipment as observed in figures la and lb, opens, as seen in figure 2, allowing the food to be placed on the cake tin (4.2).
• the opening is performed by action of the engine (13) movement in the opening direction, through the separation of the second fraction and of the first fraction of the equipment, of the second fraction of the oven (12.2) and the first fraction of the oven (12.1) and by extension of the cart (4) and the stabilizer system (6).
• the stabilizer system (6) which is in the collected position while the equipment is closed moves to the extended position when it is open.
• the sling bars (6.1) when move to the "x" position, slide through the slots of the base structure of the second fraction (10.2), applying force that allows that the second fraction of the equipment stays stable during the opening process and while the equipment is open.
• the cart (4) moves due to the applying force by the engine (13) on the base structure of the second fraction (10.2), which makes the upper slippage elements (4.3) slide through the inner arm slots (10.2.1.1) and lower slippage elements (4.4) on the slots of the base structure of the first fraction (10.1.1.1) until the limit.
• the upper slippage elements (4.3) are in the limit of the inner arm slots (10.2.1.1) and the lower slippage elements (4.4) of the slots of the base structure of the first fraction (10.1.1.1), allowing the position of the cake tin (4.2) to the outside of the equipment.
• the oven (12) closes through local or remote instruction.
• the stabilizer system (6) moves from the extended position to the collected position, causing the cake tin (4.2) to be inserted and stay placed inside the first fraction of the oven (12.1).
• the closing of the equipment is possible because of the engine (13) that makes a movement with opposite direction to the assumed direction for the opening, causing the upper slippage elements (4.3) and the lower slippage elements (4.4) move in the opposite direction for the opening .
• the second fraction of the equipment moves in order to enable the closing of the equipment.
• the first fraction of the oven (12.1) and the second fraction of the oven (12.2) stay together, thus closing the oven (12) .
• the preheating of the heat sources (8) of the oven (12) occur, allowing that, when the food is placed on the cake tin (4.2), the heating chamber (9) is already with such a temperature that minimizes the cooking time.
• the timer of the equipment is activated so that the heat sources (8) stay on during the time previously established by the code informed beforehand.
• the cooking scheduled time can be personalized through the mobile app, the web app, the timer placed in the equipment, or an external device connected to the equipment, allowing the user to choose if he wants the food to be more or less toasted, on top or on the bottom, or more or less done.
• the equipment is equipped with a camera that allows the user to follow the cooking evolution, being able to interrupt the cooking if he wishes, namely when he wants to verify if the percentage of area burned (example of the cream puff) is in accordance to his taste, or when a product acquires a certain colour.
• the equipment opens automatically, that is, without any instruction, or user's intervention.
• the second fraction separates from the first fraction of the equipment, by extension of the stabilizer system (6), which is collected and becomes extended. This avoids the food to be inside the equipment after cooking time, this is, avoids excessive heat energy in the cooked food so that it doesn't get burned.
• the lighting system in the second fraction enables the food to be illuminated while the equipment is opened. This lighting system entails, namely but not exclusively, LED technology.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• General Preparation And Processing Of Foods (AREA)
• Baking, Grill, Roasting (AREA)

Applications Claiming Priority (2)

Publications (1)

Family

ID=62705621

Family Applications (1)

Country Status (2)

Citations (5)

• 2017
  • 2017-06-20 PT PT110156A patent/PT110156A/pt unknown
• 2018
  • 2018-05-21 WO PCT/IB2018/053568 patent/WO2018234897A1/en active Application Filing

Patent Citations (5)

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