CA1161269A - Convection cooking equipment - Google Patents
Convection cooking equipmentInfo
- Publication number
- CA1161269A CA1161269A CA000394984A CA394984A CA1161269A CA 1161269 A CA1161269 A CA 1161269A CA 000394984 A CA000394984 A CA 000394984A CA 394984 A CA394984 A CA 394984A CA 1161269 A CA1161269 A CA 1161269A
- Authority
- CA
- Canada
- Prior art keywords
- air
- equipment
- food cooking
- channel
- outer casing
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/044—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with conveyors moving in a horizontal or an inclined plane
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
Disclosed is a commercial convection cooking equip-ment having an outer casing and inner food cooking chamber forming channel(s) therebetween with air intake vent and fan to force air through such channel(s) to cool portions of the outer casing and then when such air is heated, to redirect the hot air back into the food cooking chamber.
Disclosed is a commercial convection cooking equip-ment having an outer casing and inner food cooking chamber forming channel(s) therebetween with air intake vent and fan to force air through such channel(s) to cool portions of the outer casing and then when such air is heated, to redirect the hot air back into the food cooking chamber.
Description
¦¦ BACKG~OUND OF THE I~VENTIO~
! Field of the Invention li 3 l, 'L'he equipment of this invention resides in the ~Q o~ cook-4 , ing devices and more particularly relates to commerciâl convec-5 , ~ion cooking equipment incorpora~ing an internal air flow system ' ; surfaces 6 designed to cool outside / of the unit and to redirect the 7 ,I subsequently heated air back into the cooking area.
8 l~ History of the Prior Art 9 ¦I Commercial cooking equipment usually provides heating ele-10ll ments within an area and food movement means or placement means ~ n the vicir.ity of the heating elements to cause the cooking o 12l~, ~he food thereupon. Fans directing cool air from outside ~h--~
13 , ur,i L direct suc~ air against selecte~ electrlcal parts to avoi~ j 14 ~ heir overheating, Forced convection ovens are also well knowr.
15 , wlnich usually include a fan within the cooking chamber to move 16 tl~e hea'~ed air around the food. This process speeds up the cook-17 in~ process. Some commercial cooking equipmen~ becomes ex~remelv 18 ~ hot on its outside surface and is dangerou~ to touch.
., ~6i26g SU~ R~' O~ TIIE ïNVENTIO~
~r I lt lS an object of ~his invenJLion to provide an improved cooking equipment having an air movement means designed both to ! c~ol~ e outer casing of the e~uipment along with other working 7 1'l eieri~2nts of the unit and to redirect the then heated air bac'~ inLo O , ~:'r.~ --oo~ coo,cin~ area. It is desirable to cool the exterior ~ co~me-i-cial cooki'ng eq.lipment which -frequently reaches extremel~
'0 jl l;igh ce~ 2ratures and is dangerous to touch. The air used fo~ j ll l~ such cooling process insLead of beiny vented to the exterior, is 12 1! t^nen redirected bac]c into the food cooking area so as to ~
l~ 1I heat that ~ould i~ave been otherwise wasted thereby effectively increasing the energy utilization e~ficiency of the cooking unit .5 1¦ n comparison with conventional con~ercial coo]cing equipment.
'i'l1I BRXEF D~SCRIPTION OF THE D~AWXNGS
igure l illustrates a cuLawa~ view of a finishing oven incor-i! porating the system o' this invention.
20 1l Figure 2 i.llustrates t'ne s~stem o- this invention incorpo~a-~ed 2i ¦ within a conveyor pretzel ~aker.
221~ ~igure 3 illustrates the sys-tcm of ~his invention incorpo ated
! Field of the Invention li 3 l, 'L'he equipment of this invention resides in the ~Q o~ cook-4 , ing devices and more particularly relates to commerciâl convec-5 , ~ion cooking equipment incorpora~ing an internal air flow system ' ; surfaces 6 designed to cool outside / of the unit and to redirect the 7 ,I subsequently heated air back into the cooking area.
8 l~ History of the Prior Art 9 ¦I Commercial cooking equipment usually provides heating ele-10ll ments within an area and food movement means or placement means ~ n the vicir.ity of the heating elements to cause the cooking o 12l~, ~he food thereupon. Fans directing cool air from outside ~h--~
13 , ur,i L direct suc~ air against selecte~ electrlcal parts to avoi~ j 14 ~ heir overheating, Forced convection ovens are also well knowr.
15 , wlnich usually include a fan within the cooking chamber to move 16 tl~e hea'~ed air around the food. This process speeds up the cook-17 in~ process. Some commercial cooking equipmen~ becomes ex~remelv 18 ~ hot on its outside surface and is dangerou~ to touch.
., ~6i26g SU~ R~' O~ TIIE ïNVENTIO~
~r I lt lS an object of ~his invenJLion to provide an improved cooking equipment having an air movement means designed both to ! c~ol~ e outer casing of the e~uipment along with other working 7 1'l eieri~2nts of the unit and to redirect the then heated air bac'~ inLo O , ~:'r.~ --oo~ coo,cin~ area. It is desirable to cool the exterior ~ co~me-i-cial cooki'ng eq.lipment which -frequently reaches extremel~
'0 jl l;igh ce~ 2ratures and is dangerous to touch. The air used fo~ j ll l~ such cooling process insLead of beiny vented to the exterior, is 12 1! t^nen redirected bac]c into the food cooking area so as to ~
l~ 1I heat that ~ould i~ave been otherwise wasted thereby effectively increasing the energy utilization e~ficiency of the cooking unit .5 1¦ n comparison with conventional con~ercial coo]cing equipment.
'i'l1I BRXEF D~SCRIPTION OF THE D~AWXNGS
igure l illustrates a cuLawa~ view of a finishing oven incor-i! porating the system o' this invention.
20 1l Figure 2 i.llustrates t'ne s~stem o- this invention incorpo~a-~ed 2i ¦ within a conveyor pretzel ~aker.
221~ ~igure 3 illustrates the sys-tcm of ~his invention incorpo ated
2~ !¦ within a conve~or toaster.
25 ~ S~ 'T~ON OF TH~ PR~FEi~R~D ~lv~ODI~E~iT(S) Figu e l is a perspective cutaway view showing air inta`~L-~ ¦
vL?it 12 o~ rinishing oven/cheese melter l0 behind which is 'ain 2~ e:i^ ,4 opera~ing to Lorce air rrom ouLside the unit through '~ 1 se~.^ics o'~ channels. Fan l4 ~orces ai coming -rom outsic?Le the in:L~ throu~h air inta~ce venk 12 down~ard to a bottom channel l( e..te11cls then ~;c~n / under foocl coo]cing area l8 and/up side channel 2~) on ~:' I th- Gpposite side or the U Lit ancl into top ch~nnel 22 2.
. . .
25 ~ S~ 'T~ON OF TH~ PR~FEi~R~D ~lv~ODI~E~iT(S) Figu e l is a perspective cutaway view showing air inta`~L-~ ¦
vL?it 12 o~ rinishing oven/cheese melter l0 behind which is 'ain 2~ e:i^ ,4 opera~ing to Lorce air rrom ouLside the unit through '~ 1 se~.^ics o'~ channels. Fan l4 ~orces ai coming -rom outsic?Le the in:L~ throu~h air inta~ce venk 12 down~ard to a bottom channel l( e..te11cls then ~;c~n / under foocl coo]cing area l8 and/up side channel 2~) on ~:' I th- Gpposite side or the U Lit ancl into top ch~nnel 22 2.
. . .
3 ~I w.1ere .the air i5 redirected back through spaces 2~1 between heaLin~
~r ~1 elemen~s 26 which can be iusecl ~uartz radiant heclters or cquiva-5 11 , ent. The air then passes into food cooking area l~ second O ¦I smaller flow 28 of air passes through apertures 30 defined dt the 7 11, ~P OL the firstl side'channel 32,encompassing the side around ~hc ~ il air intake v2nt 12 and fan 14,to cool the ârea located above 9 ll clla-nel 32 and the adjoini.ng side of top channel 22 of the cook-lG ~ g u~^1it which the air directed alony the bottom channel ma~ not ll ll reach to sufficiently cool therebv avoiding the development of 12 1 ho. spots therein. The air also passes from bottom channel 16 up 13 ~ rear channel 34 formed in the back of the unit with such. air l-? traveling up therethroug'n and then across the top channel 22 and 3~ ack through spaces 24 between heaters 26. The width and ~ei~hc 1~, 11 OL the channels corresponds closely to the exterior sic'1e size w~ic'h they are to cool~ One must be'careful not to force too r~uch air too guickl~ through the channels which increased air 19 ¦I flow would not allow the'air to heat sufficientlv while coolin~
20 1 the outside casing and which cooler / when directed into food 21 cooking area 18 ~Jould retard ti~e c~okin~ proc~ss. Xt has been 22 found that the fan, channeI depth and baffles 25 must be adjus~ed ¦
2~^, I so that the air as it is heâ~ed ~ur,nLng along the bottom, side 2~ and top channels must reach at least 350 F. in most toasters 25 ~ and cheese melte s and that a temperature of 400 F. is preferal~le '~efore the'air is redirected back into food cooking ar~
igure'2 illustrates a second embodiment of this inven~io~
2~ 1l w'~rein t'he system of this invention is utilized in a conveyor ,~)l pre~.zel baker with fan 40 blowing air, received through air in- ¦
.ak~. vent ~s~ loc.1ted on the'bottom ?f the ~nit, to~ard the rear J~ '.he unit and up ~ear channel 4~, the outside wall 45 of w'nich lS desired to ~e cooled so that the unit can be safely placed 3 .
.
~ ~ , ,1~ " ," " ' . . !
~1; !
l i61269 2l ~
~ 1~ against a wall. The air travels up rear channel 44 across top a ll channel 46, over baffle 48 and through louver 50, into the food 5 ~ cooking area 51 i'n which the pre~zels are carried by conveyor o ~I belt 52. Baffle'48 is used to slow the air circulation to cause 7 1 a Lur~ulance of lir wi~.hin top channel 46 whic'n prevents too much ~ 1~ hoi air rrc,m i.mm~diatel~ blowlng down onto the pretzels which J 1~ would ot`nerwise cook ~Lhe outsides faster than the insides causincj 10 ¦I the ~jretzels to explode due to the expanding dou~h within the .1 I quickl~ coo~ed outer crust. Baffle ~8 has been found to func~io;fl 12 ~ well as a 5/8 inch high strip extending along the front o louver 13 ~j 50. The controls of the unit can also be cooled at.the same time 14 1~ as tha rear wall 45 of the uni~ if the~ are iocated in an area 15 1 where the fan circulates air.
Figure 3 illustrates khe third example of the air movement 17 1 system of this inven~ion incorporated within a conveyo~ ~o~
18 ¦ wherein fan 60 dire~ts air from the bottom of the unit throu~h a 19 transverse channel 62 out to channels 64 and 66 encompassin~ the sides of the unit, the outside walls of which are desired to ~e 21 cooled. The air passes up through vents 68 and 70 in ~he inner 22 side of side channels 64 and 66, res~eckivel~, into top chann~l 72, over baffle 74 and then d~wn throu~h vent 76 into the food 24 ¦ cooking area. Thermostat 78 can control the operation of fan 60, .
:.or example, as illustrated in the conve~or toaster of Fi~ure ?..
'~hen the temperature reaches 150 F. on the inner wall of ~ile 27 side channel, fan 60 will turn on to cool the side walls. Also 2~lj adc'i.iordl heat can be added to the air as it enters the food 2~ oo'.~i n~ a.-ea by means of auxiliary heaters if desired.
~ N Altho~h the present inv~nt.ion has heen described with 3.~ e:Ferance to particular em~odiments, it will he apparen~c J~O ~hose 'S_ll s.~.il.led in ~he a.r~ that variations and modifica~ion., can be sub-~ l --6~6~3 !! . I
3 l¦ stituted therefor without departing from the ~rinciples and spiri.t 1l of the invontion.
~ 10~
~ '13 j ' 1~ 1 '' ' ' ' .
.'~5 ~ :
~7 ~ :
: 20 . ~ .
, `~ `22 1 : :
~3 1 24~1 ~
25 1 ~ I
~.,I
; 271 ` :
~: 2~3~
2'~
~J
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Il .
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~r ~1 elemen~s 26 which can be iusecl ~uartz radiant heclters or cquiva-5 11 , ent. The air then passes into food cooking area l~ second O ¦I smaller flow 28 of air passes through apertures 30 defined dt the 7 11, ~P OL the firstl side'channel 32,encompassing the side around ~hc ~ il air intake v2nt 12 and fan 14,to cool the ârea located above 9 ll clla-nel 32 and the adjoini.ng side of top channel 22 of the cook-lG ~ g u~^1it which the air directed alony the bottom channel ma~ not ll ll reach to sufficiently cool therebv avoiding the development of 12 1 ho. spots therein. The air also passes from bottom channel 16 up 13 ~ rear channel 34 formed in the back of the unit with such. air l-? traveling up therethroug'n and then across the top channel 22 and 3~ ack through spaces 24 between heaters 26. The width and ~ei~hc 1~, 11 OL the channels corresponds closely to the exterior sic'1e size w~ic'h they are to cool~ One must be'careful not to force too r~uch air too guickl~ through the channels which increased air 19 ¦I flow would not allow the'air to heat sufficientlv while coolin~
20 1 the outside casing and which cooler / when directed into food 21 cooking area 18 ~Jould retard ti~e c~okin~ proc~ss. Xt has been 22 found that the fan, channeI depth and baffles 25 must be adjus~ed ¦
2~^, I so that the air as it is heâ~ed ~ur,nLng along the bottom, side 2~ and top channels must reach at least 350 F. in most toasters 25 ~ and cheese melte s and that a temperature of 400 F. is preferal~le '~efore the'air is redirected back into food cooking ar~
igure'2 illustrates a second embodiment of this inven~io~
2~ 1l w'~rein t'he system of this invention is utilized in a conveyor ,~)l pre~.zel baker with fan 40 blowing air, received through air in- ¦
.ak~. vent ~s~ loc.1ted on the'bottom ?f the ~nit, to~ard the rear J~ '.he unit and up ~ear channel 4~, the outside wall 45 of w'nich lS desired to ~e cooled so that the unit can be safely placed 3 .
.
~ ~ , ,1~ " ," " ' . . !
~1; !
l i61269 2l ~
~ 1~ against a wall. The air travels up rear channel 44 across top a ll channel 46, over baffle 48 and through louver 50, into the food 5 ~ cooking area 51 i'n which the pre~zels are carried by conveyor o ~I belt 52. Baffle'48 is used to slow the air circulation to cause 7 1 a Lur~ulance of lir wi~.hin top channel 46 whic'n prevents too much ~ 1~ hoi air rrc,m i.mm~diatel~ blowlng down onto the pretzels which J 1~ would ot`nerwise cook ~Lhe outsides faster than the insides causincj 10 ¦I the ~jretzels to explode due to the expanding dou~h within the .1 I quickl~ coo~ed outer crust. Baffle ~8 has been found to func~io;fl 12 ~ well as a 5/8 inch high strip extending along the front o louver 13 ~j 50. The controls of the unit can also be cooled at.the same time 14 1~ as tha rear wall 45 of the uni~ if the~ are iocated in an area 15 1 where the fan circulates air.
Figure 3 illustrates khe third example of the air movement 17 1 system of this inven~ion incorporated within a conveyo~ ~o~
18 ¦ wherein fan 60 dire~ts air from the bottom of the unit throu~h a 19 transverse channel 62 out to channels 64 and 66 encompassin~ the sides of the unit, the outside walls of which are desired to ~e 21 cooled. The air passes up through vents 68 and 70 in ~he inner 22 side of side channels 64 and 66, res~eckivel~, into top chann~l 72, over baffle 74 and then d~wn throu~h vent 76 into the food 24 ¦ cooking area. Thermostat 78 can control the operation of fan 60, .
:.or example, as illustrated in the conve~or toaster of Fi~ure ?..
'~hen the temperature reaches 150 F. on the inner wall of ~ile 27 side channel, fan 60 will turn on to cool the side walls. Also 2~lj adc'i.iordl heat can be added to the air as it enters the food 2~ oo'.~i n~ a.-ea by means of auxiliary heaters if desired.
~ N Altho~h the present inv~nt.ion has heen described with 3.~ e:Ferance to particular em~odiments, it will he apparen~c J~O ~hose 'S_ll s.~.il.led in ~he a.r~ that variations and modifica~ion., can be sub-~ l --6~6~3 !! . I
3 l¦ stituted therefor without departing from the ~rinciples and spiri.t 1l of the invontion.
~ 10~
~ '13 j ' 1~ 1 '' ' ' ' .
.'~5 ~ :
~7 ~ :
: 20 . ~ .
, `~ `22 1 : :
~3 1 24~1 ~
25 1 ~ I
~.,I
; 271 ` :
~: 2~3~
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, 5~
Il .
!
Claims (6)
1. An improved cooking equipment comprising:
an outer casing;
an inner food cooking chamber;
at least one channel defined between said inner food cooking chamber and a corresponding portion of said outer casing;
air movement means such as a fan adapted to force air through said channel associated with said portion of said outer casing adapted to cool said portion of said outer casing; and means for directing said air used for cooling said portion of said outer casing once heated back into said inner food cooking area to assist in the food cooking pro-cess.
an outer casing;
an inner food cooking chamber;
at least one channel defined between said inner food cooking chamber and a corresponding portion of said outer casing;
air movement means such as a fan adapted to force air through said channel associated with said portion of said outer casing adapted to cool said portion of said outer casing; and means for directing said air used for cooling said portion of said outer casing once heated back into said inner food cooking area to assist in the food cooking pro-cess.
2. The equipment of Claim 1 further including:
air intake means defined in a portion of said outer casing adapted to allow air from outside said equipment to be drawn therethrough into said channel by said air movement means.
air intake means defined in a portion of said outer casing adapted to allow air from outside said equipment to be drawn therethrough into said channel by said air movement means.
3. The equipment of Claim 2 adapted to be utilized as a finishing oven having a heating unit further including:
a first channel defined in the left side of said casing;
a second channel defined in the right side of said casing;
a third channel defined in the bottom of said casing interconnecting said first and second channels;
a fourth channel defined in the rear of said casing interconnected to said third channel;
6.
a fifth channel defined in the top of said casing interconnected to said first, second and fourth channels;
said air movement means adapted to draw air from outside said equipment through said air intake means and to o force said air through said first, second, third, fourth an fifth channels; and a food cooking area entry vent adapted to receive said forced air from said first, second, third, fourth and fifth channels and to direct it into said food cooking chamber.
a first channel defined in the left side of said casing;
a second channel defined in the right side of said casing;
a third channel defined in the bottom of said casing interconnecting said first and second channels;
a fourth channel defined in the rear of said casing interconnected to said third channel;
6.
a fifth channel defined in the top of said casing interconnected to said first, second and fourth channels;
said air movement means adapted to draw air from outside said equipment through said air intake means and to o force said air through said first, second, third, fourth an fifth channels; and a food cooking area entry vent adapted to receive said forced air from said first, second, third, fourth and fifth channels and to direct it into said food cooking chamber.
4. The equipment of Claim 2 adapted to be utilized as a conveyor baker for pretzels and the like, further including:
a first channel defined along the back of said equipment;
a second channel defined along the top of said equipment; and a food cooking area air entry vent adapted to re-ceive air forced through said first and second channels and direct it into said food cooking area.
a first channel defined along the back of said equipment;
a second channel defined along the top of said equipment; and a food cooking area air entry vent adapted to re-ceive air forced through said first and second channels and direct it into said food cooking area.
5. The equipment of Claim 2 adapted to be utilized as a conveyor baker, further including: .
a first channel defined in the left side of said equipment; and a second channel defined in the right side of said equipment;
a third channel defined in the top of said equipment;
duct means from said first and second channels into said third channel; and an air entry vent adapted to receive said air from said first and second channels through said third channel to 7.
direct it into said food cooking area.
a first channel defined in the left side of said equipment; and a second channel defined in the right side of said equipment;
a third channel defined in the top of said equipment;
duct means from said first and second channels into said third channel; and an air entry vent adapted to receive said air from said first and second channels through said third channel to 7.
direct it into said food cooking area.
6. An improved method of convection cooking, comprising the steps of:
providing a food cooking chamber with air entry aperture defined therein;
providing an outer casing with channels defined between it and said food cooking chamber;
forcing air between said outer casing and said food cooking chamber to cool said outer casing and to heat said air; and directing said heated air into said food cooking chamber through said air entry aperture to assist in the cooking process.
8.
providing a food cooking chamber with air entry aperture defined therein;
providing an outer casing with channels defined between it and said food cooking chamber;
forcing air between said outer casing and said food cooking chamber to cool said outer casing and to heat said air; and directing said heated air into said food cooking chamber through said air entry aperture to assist in the cooking process.
8.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US233,912 | 1981-02-12 | ||
| US06/233,912 US4386558A (en) | 1981-02-12 | 1981-02-12 | Convection cooking equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1161269A true CA1161269A (en) | 1984-01-31 |
Family
ID=22879155
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000394984A Expired CA1161269A (en) | 1981-02-12 | 1982-01-26 | Convection cooking equipment |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US4386558A (en) |
| CA (1) | CA1161269A (en) |
Families Citing this family (38)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4465701A (en) * | 1981-02-12 | 1984-08-14 | Holman J Harrison | Method of convection cooking of food |
| US4491065A (en) * | 1982-05-06 | 1985-01-01 | Larry Poulson | Food heating apparatus |
| NL8303095A (en) * | 1983-09-07 | 1985-04-01 | Eurogrill B V | APPARATUS FOR GRILLING MEAT OR THE LIKE. |
| US4616562A (en) * | 1985-06-21 | 1986-10-14 | Kuechler Irvin R | Ventilation system for pizza ovens |
| US4829158A (en) * | 1988-01-06 | 1989-05-09 | Sunbeam Corporation | Portable electric oven utilizing recirculating high speed air for cooking |
| US4800865A (en) * | 1988-02-22 | 1989-01-31 | Setzer Michael W | Portable cooking device |
| US4962694A (en) * | 1988-04-15 | 1990-10-16 | Graver James H | Grill exhaust system |
| IT1227212B (en) * | 1988-09-23 | 1991-03-27 | Eurodomestici Ind Riunite | ELECTRIC OVEN, DOUBLE CHAMBER WITH UNIFORM IRRADIANCE, IN PARTICULAR FOR THE PREPARATION OF CAKES AND SWEETS IN GENERAL |
| US4951648A (en) * | 1989-03-23 | 1990-08-28 | Tecogen, Inc. | Conveyor oven |
| US5001970A (en) * | 1989-10-06 | 1991-03-26 | Graver James H | Grill exhaust system |
| ES2054576B1 (en) * | 1992-05-18 | 1997-07-16 | Asensio Navarro Jose | AUTOMATIC TOASTER MACHINE. |
| US5451744A (en) * | 1992-11-10 | 1995-09-19 | Henny Penny Corporation | Rotisserie oven |
| US5277104A (en) * | 1993-04-08 | 1994-01-11 | Hot Sam Companies, Inc. | Pretzel oven with electronic heat control |
| US5422458A (en) * | 1993-10-01 | 1995-06-06 | Simmel; Thomas L. | Multi-purpose toy oven with heating, cooling, and door control system |
| US5801362A (en) * | 1994-01-14 | 1998-09-01 | Hudson Standard Corporation | Portable electric oven with fan and motor arrangement for improved heated air flow and motor cooling |
| US5473975A (en) * | 1995-02-02 | 1995-12-12 | Middleby Marshall Inc. | Conveyor toaster oven |
| US5686004A (en) * | 1996-04-29 | 1997-11-11 | Schneider; Russell C. | Pizza oven with conveyor |
| US5746116A (en) * | 1997-04-28 | 1998-05-05 | Apw/Wyott Foodservice Equipment Company | Rapid toasting apparatus |
| US6157002A (en) | 1998-02-06 | 2000-12-05 | Middleby Cooking Systems Group | Small conveyor toaster/oven |
| WO1999044484A1 (en) * | 1998-03-05 | 1999-09-10 | Amana Company, L.P. | Physical contact toaster with air impingement |
| US6919122B2 (en) * | 1999-07-08 | 2005-07-19 | Saint-Gobain Performance Plastics Corporation | Flexible composites with integral flights for use in high-temperature food processing equipment and methods for producing the same |
| US6252201B1 (en) * | 2000-01-06 | 2001-06-26 | Middleby Marshall Incorporated | Small fast acting conveyor toaster oven |
| ITMI20021188A1 (en) * | 2002-05-31 | 2003-12-01 | De Longhi Spa | TOAST COOKING APPLIANCE |
| US7220946B2 (en) * | 2004-01-23 | 2007-05-22 | Hatco Corporation | Food container |
| JP4382725B2 (en) * | 2005-09-07 | 2009-12-16 | 株式会社石野製作所 | Food heating equipment |
| US8134101B2 (en) * | 2007-10-11 | 2012-03-13 | Hatco Corporation | Food container |
| US20090139976A1 (en) * | 2007-12-03 | 2009-06-04 | Robert Lee | Impingement quartz conveyor oven |
| US7950383B2 (en) * | 2008-04-16 | 2011-05-31 | Electrolux Home Products, Inc. | Ventilating kitchen range subframe |
| US20110005409A1 (en) * | 2009-07-10 | 2011-01-13 | Hatco Corporation | Heated air curtain container with multiple temperature zones |
| EP3003105B1 (en) * | 2013-06-04 | 2019-10-09 | Koninklijke Philips N.V. | Air-based fryer pan |
| CN103315637A (en) * | 2013-06-24 | 2013-09-25 | 李文庆 | Electric baking oven with heat dissipation function |
| US9516883B1 (en) | 2013-07-18 | 2016-12-13 | Star Manufacturing International Inc. | Heating assembly and method for tortilla like food |
| US10415836B2 (en) * | 2015-02-06 | 2019-09-17 | Michael James McIntyre | Cooking apparatus and air delivery and circulation device therefore |
| US10450141B2 (en) | 2016-11-29 | 2019-10-22 | Saint-Gobain Performance Plastics Corporation | Composite belt profile |
| CN108903679B (en) * | 2018-08-28 | 2020-11-10 | 高孝会 | Oven with circulation heating air duct structure |
| FR3092389B1 (en) * | 2019-02-06 | 2021-03-12 | Meledo Herve | HOMOGENOUS COOKING OF FOODS BY A DEVICE ALLOWING STATIC INSULATION, FOCUSING, CHANNELING AND MODULATION OF ENERGY |
| EP3725192B1 (en) * | 2019-04-18 | 2024-01-17 | Franke Technology and Trademark Ltd | Device for storing food products at hot temperature |
| CN112493874B (en) * | 2020-10-30 | 2022-03-18 | 宁波方太厨具有限公司 | Hot air structure with air frying function and oven |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3313917A (en) * | 1963-11-21 | 1967-04-11 | Litton Prec Products Inc | Doorless infrared oven |
| US3485229A (en) * | 1968-09-11 | 1969-12-23 | Tappan Co The | Built-in oven cooling system |
| US3783219A (en) * | 1970-11-11 | 1974-01-01 | Sharp Kk | Air cooled microwave cooking oven and door |
-
1981
- 1981-02-12 US US06/233,912 patent/US4386558A/en not_active Expired - Lifetime
-
1982
- 1982-01-26 CA CA000394984A patent/CA1161269A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| US4386558A (en) | 1983-06-07 |
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