CA1269566A - Impingement and steam oven apparatus for preparing food products - Google Patents
Impingement and steam oven apparatus for preparing food productsInfo
- Publication number
- CA1269566A CA1269566A CA000524445A CA524445A CA1269566A CA 1269566 A CA1269566 A CA 1269566A CA 000524445 A CA000524445 A CA 000524445A CA 524445 A CA524445 A CA 524445A CA 1269566 A CA1269566 A CA 1269566A
- Authority
- CA
- Canada
- Prior art keywords
- food product
- jets
- steam
- chamber
- air
- 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 - Lifetime
Links
Classifications
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- 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
- F24C13/00—Stoves or ranges with additional provisions for heating water
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/02—Bakers' ovens characterised by the heating arrangements
- A21B1/24—Ovens heated by media flowing therethrough
- A21B1/245—Ovens heated by media flowing therethrough with a plurality of air nozzles to obtain an impingement effect on the food
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
- A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band
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- 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
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- 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
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Baking, Grill, Roasting (AREA)
- Cookers (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
ABSTRACT
An oven for preparing food products such as pizza including three chambers (16,18,20) which are serially connected and through which a conveyor (32) carries a food product which may be received in an open-topped pan (34) or which may be placed directly on the conveyor. The center chamber includes steam impingement structure (52) for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure (44) for impinging jets of hot gas onto the bottom surface of the container of the food product.
The first and last chambers in the oven include hot air impingement structure (40,42,46,48) for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.
An oven for preparing food products such as pizza including three chambers (16,18,20) which are serially connected and through which a conveyor (32) carries a food product which may be received in an open-topped pan (34) or which may be placed directly on the conveyor. The center chamber includes steam impingement structure (52) for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure (44) for impinging jets of hot gas onto the bottom surface of the container of the food product.
The first and last chambers in the oven include hot air impingement structure (40,42,46,48) for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.
Description
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IMPINGEMENT AND STEAM OVEN AP:E'AR~TUS
FOR PREPARING FOOD PRODU('TS
This invention relates to food preparatioil ovens and in particular to a food preparation oven for preparing piæza and similar food products.
Specifically the .invention relates to an oven for preparing food products such as pizza by means of air impingement and steam impingement.
In the fast food restaurant business, the speed with which food prodtlcts can be prepaxed is extremely important. Uue to the ever increasing competitiveness of the fast food business, restaurants need to be able to serve diners ever more quickly so that the :Eood preparation time must be reduced. Restaurants will, therefore, be able to handle more people without adding additional space and seating areas. The need to reduce food preparation time is especially important for foods such as pizza and the like as the preparation time for pizza has normally been longer than for competing fast food products such as hamburgers, chicken, and the like.
One of the reasons that preparation time for pizzas is longer than for other fast foods is the nature of the pizza product. As opposed to other types of fast foods which primarily consist of meat products such as beef, chicken, or fish, all of which ~ can be prepared rather quickly by grill fr~ing or ;; deep fat frying, pizza consists of a combination of a dough shell and a variety of toppings such as various types of cheese, meats, and vegetables such as : onions, mushrooms, green peppers and the like, all of ;~
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which must be adequately cooked rather than deep fried and which, thereore, require special handling.
It is therefore more difficult to cook a pizza and similar food products very quickly as opposed to preparing items such as hot dogs, hamburgers, fried chicken, and the like.
To increase the speed at which pizzas are prepared, it is not sufficient to merely increase the temperature of the oven in which the pizza is cooked.
An increase in temperature could result in breakdown of the components of the pizza, and could possibly result in burning the pizza.
Advances have been made in the speed at which pizzas may ~e prepared by improvemenks in prior art oven structures. Thus, in the preparation of pizzas with conventional ovens, the time for preparing a pizza was approximately 16 - 18 minutes from the time t:he pizza entered the oven to the time the pizza left the oven. Impingement ovens, such as disclosed in U.S. Patent No. 4,462,383, which is assigned to the assignee of record of the instant application, have reduced the preparation time for pizza to approximately 8 minutes. However, it is desired to reduce the preparation time even further while retaining a high quality pizza product.
Several prior art solutions have been suggested for reducing the preparation time of pizzas and the like~ These solutions have sought to decrease the preparation time of pizzas by increasing the amount of heat energy transferred to the pizza product without causing deleterious effects on the taste, texture~ and appearance of the finished food product.
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Thus, for instance, various types of baking pans have been proposed whereby more heat energv could be sup-plied to a food product in a given amount of time.
Additionally, it has been suggested to control the rates o heat energy impinging upon the bottom surface of a food product versus the top surface of a food product. Such an approach is disclosed in U.S.
Patent No. 4,154,861, wherein it is suggested that a greater amount of heat can be transferred to the hottom of a pizza product than to the top of a pizza product. However, applicant has found that the amount of heat energy which can be transferred to the pizza product and the like by this method is limited and that the desired reduction in preparation time for such products can, therefore, not be achieved in this manner.
Pizzas are commonly prepared with a dough shell ko which is added a layer of sauce, cheese, meats and vegetables. This mass, when added to the pizza, makes heat transfer to the center of the pizza extremely difficult. If it is attempted to transfer a large amount of heat energy through the various toppings by impingement with hot air jets, the toppings will tend to burn. Thus, conventionally, most of the heat energy has been supplied to pizzas through the bottom surface. However, it has also been fow~d that if a maximum amount of heat energy is rapidly supplied to the bottom dough layer of the pizza while the pizza is still relatively uncoo}ced, the dough will bake rapidly and form air pockets therein, thereby forming an insulator and preventing the rapid addition of further heat energy through the cooked dough. Thus it is desired to provide an oven wherein heat energy may be rapidly supplied to both the top and bottom surfaces of a pizza and wherein the heat energy input is controlled such that the supply of heat energy to both the top and bottom surfaces of the pizza is maximized without cooking the pizza dough too rapidly.
Another problem with rapidly adding heat energy to the pizza by means of conventional air impingement is that it may cause the outer layers of the pizza toppings to dry out, thereby resulting in unac~
ceptable appearance, texture, and flavor of the pizza. In some prior art pizza ovens, it has been suggested to spray moisture into the hot air supply for the air impingement jets. The added moisture helps prevent drying out of the top surface of the pizza However, a disadvantage of adding moisture to the hot air stream is that the water absorbs heat energy from the hot air and thereby cools the air.
What is therefore desired is to provide an oven wherein high heat energy may be transferred to a pi~za product for a reduction in cooking time while achieving acceptable quality of the cooked pizza product.
It has been proposed in the prior art ovens to use steam for preparing food products such as meat.
The use of steam is advantageous hecause of the large amount of heat energy which is released when the steam gives up its latent heat of vaporization.
Steam is therefore an efficient heat transfer medium.
However, due to the effect of steam on the appearance of food, i-t has been suggested to use both steam and .
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infrared heat whereby the meat products are cooked rapidly by the steam and are broiled by the infrared energy to give an acceptahle texture and appearance to the meat products. One example of an oven incor~
porating steam and in~rared energy is disclosed in U.S. Patent No. 3,736,860, wherein a conveyor is used to move food products contained in open shallow pans through an oven and wherein steam is sprayed rom a plurality of spray tubes both onto the top surface of the food products and on~o the bottoms of the pans wherein the food is contained. The disadvantage of this method is that the steam will not be very effective in transferring heat to the ood through the bottom of the pan unless the steam is superheated to a high degree. However, if the steam is super-heated to a high degree, the steam, which is ~pra~ed onto the top surEace of the food product, may cause the food to have an unacceptable appearance and to be o~ercooked or possibly to burn. Furthermore, to generate highly superheated steam requires complicated steam generating equipment which is undesirable in the oven environment.
- It has also been suggested to cook food products - by means of both steam and hot air convection.
However, convection processes are not nearly as efficient in transferring heat to a ~ood product as are impingement processes and therefore convection and steam processes are not suficiently e~fective in reducing the time necessary to cook ~ood products.
It is therefore desired to provide a food preparation apparatus for cooking pizzas wherein a very eEficient heat trans~er mechanism is used. It .,, ~ ' ' ''";~' ' ::
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is furthermore desired to pxovide such an apparatus wherein the heat transfer process is designed in such a way to eliminate the above-identified problems in the preparation of pizza and similar ~Eood products.
It is also desired to provide a food preparation apparatus wherein the sequencing of heat energy transfer to the food product is arranged for maximum cook time reduction. Lastly, it is desired to provide a food preparation apparatus wherein a pizza product or the like is provided which is cooked in a minimum amount of time and which is of high ~uality in appearance, texture, and flavor.
The present invention overcomes the disadvantages of the above-described prior art methods and ovens for preparing pizza and similar types of food product by providing an improved apparatus and method therefor.
The food preparation apparatus according to the present invention, in one form thereof, provides an oven chamber including a conveyor for moving a pan containin~ a pizza or other food product through an oven chamber. The food product could also be placed directly on the conveyor. A plurality of steam tubes are located above the conveyor. The steam tubes include apertures directed toward the top of the food product whereby steam jets are impinged upon the top surface of the food product as it travels on the conveyor through the oven chamber. The chamber must be arranged to provide the best heating cycle for preparing a food product in a minimum amount of time.
Additionally, a plurality of heated air impingement jets are provided below the conveyor. The conveyor ;
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is perforated, whereby the hot air jets impinge upon the bottom of the container as it travels on the conveyor through the oven chamber.
The present invention, in one form thereo~, furthermore comprises three serially connected oven chambers. An endless conveyor is disposed in the three chambers and supports either an open-topped container including a pizza or other food product therein or directly supports a food product. In the first and last of the oven chambers, air impingement apparatuses are disposed above, if flesirable, and below the conveyor whereby hot air jets are impinged both on the top surface of the food product and onto the bottom surFace of the container for the food product. The center chamber includes a steam impinqement apparatus disposed above the conveyor whereby steam jets are impinged on the top surface of the food product. Furthermore, the center chamber includes an air impingement apparatus disposed below the conveyor for impinging heated air jets upon the bottom surface o~ the food or food container carried by khe conveyor. It should be understood that the chambers may be rearranged and that the invention provide~ a staged c~cle for heating a food product by the utilization of a pluralit~ of serially arranged chambers using steam and hot air impingementO
The present invention, in one form thereof, still further comprises a method for cooking a food product wherein the food product is received in an open container which is moved through an oven chamber. A plurality of columnated ~ets of heated '~ air are provided below the food product for impinging i~. ' ' : -.~ . .~' .
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35~i jets of heated air against discrete points on the bottom surface o the container or food.
Furthermore, a plurality of co~umnated jets of steam are formed which are impinged on the top surface of the food product as it travels through the oven chamber.
One advantage of the present invention is that the method and apparatus enable the rapid preparatlon of pizzas and other like food products.
A further advantage of the present invention is that it permits rapid preparation of food products while provi-ling a product with superior flavor, appearance, and texture.
Another advantage of the present invention is that it enables the efficient transfer of large amounts of heat energy into the food product while enhancing the flavor of the food product.
Still another advantage of the invention is in that b~v providiny a pluralitv of oven chambers in the : 20 apparatus, which chambers may be arranged serially as desired, the cooking process can be controlled individually in each chamber to provide an optimum staged cooking cycle for preparing a superior food product in a minimum amount of time.
The above mentioned and other features and objects of this invention and the manner of attaining them will become more apparent and the invention itself will be better understood by reference to the following description of an embodiment of the invention taken in conjunction with the accompanying drawings, wherein:
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Fig. 1 is a perspective view of a food preparation apparatus incorporating a preferred embodiment of the present invention;
Fig. 2 is a front elevational view, in cross section, of the food preparation apparatus of Fig. 1;
Fig. 3 is a plan view in cross section of the food preparation apparatus of Fig. 1;
; Fig. 4 i5 a cross sectional view of the oven o Fig~ 1 taken along line 4-4 of Fig. 3;
Fig. 5 is an enlarged partial view, in cross section, of a pizza container including a pizza product therein as it travels through the steam impingement oven cavity of the apparatus of Fig. 1;
and Fig. 6 is a cross sectional view of a steam impingement tube taken along line 6-6 of Fig~ 3.
Corresponding reference characters indicate corresponding parts throughout the several views of the drawings.
The exemplifications set out herein illustrate a preferred embodiment o the invention, in one form thereof, and such exemplifications are not to be construed as limiting the scope of the disclosure or the scope of the invention in any manner.
Referring to Figs. 1-4, there is disclosed an oven 10 supported on a support frame 12 which is ; provided with casters 14 so that the unit may be moved about.
As best seen in Fig. 2, the oven includes three oven chambers, 16, 18, and 20, which are serially connected. Each of the chambers 16, 18, and 20 is provided with a door respectively numbered 22, 24, ,, ,. . .
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and 26~ Door 24 for center chamber 18 includes a window 25. If desir~d, doors 22 and 26 could also be provided with windows to view the progress and condition of the food as it travels through the oven ~ 5 cavity. End chambers 16 and 20 are each provided ; with respective end openings 29 and 28 whereby an endless conveyor 32 may extend through the end openinys 29 and 28 of chambers 16 and 20 so that food items may travel serially through each of the oven chambers as best shown in Fig. 2. If desired, conveyor 32 could consist of three sections, one each for each o-f oven chambers 16 t 18, and 20 so that the speed of travel of the food product through the chambers could be individually controlled for each chamber. Control 30 may be provided for controlling the speed of the conveyor, the temperature oE the respective oven chambers, and the like. For illus-trative purposes, a container or pan 34 is shown supported on conveyor 32, the pan being an ; 20 open-topped pan for containing a food product such as commonly used for baking pizza. While pizza is used as an example of a food product which can be advantageously prepared in the oven apparatus according to the invention, it should be understood that other types of food products may also be advantageously prepared in an oven apparatus according to the invention. Thus, a plurality of such pans could be deposited on the conveyor so that they will travel through the oven chambers as the continuous belt of conveyor 32 travels throu~h the ~ oven chambers. Alternatively, pizza or other food -~ products could be support~d directly on the conveyor . ..
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without the use of a pan. The details of the con-struction of the conveyor do not form a part of the instant invention and are further described in U.SO
Patent No. 4,462l383 assigned to the assignee of the instant app,lication.
What has thexefore been described so far is an oven apparatus comprising three serially connected oven chambers r each o~ which may be individually controlled so that a staged baking cycle may be established for a pizza product or other similar food item to bake or cook the product in a minimum amount of time with superior flavor, texture, and appearance.
15Referring further to Figs. 2 and 4, oven chamber 16 is provided with impingement fingers 40 and 42, which flngers are positioned to direct jets of heated,.high velocity air jets onto the bottom ; surface of pan 34 and the top surface of food item 36 contained therein and supported by conveyor 32. The specific construction of fingers 40 and 42 is more fully described in U.S. Patent No. 4,1~4,861~
Impingement flngers for supplying heated air to the food product and the container therefor are also shown located in oven chambers 18 and 20, which fi~gers are similar to fingers 40 and 42. Thus finger 44 in chambe~ 18 supplies heated high velocity air jets to the bottom surface of container 34 as it travels through chamber 18. Similarly fingers 46 -48 are provided in chamber 20 for heating both the .
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top surface of pi~za 36 and the bottom surface of container 34.
It should also be noted that for control of heat energy transfer some or all of the apertures of fingers 40-48 may be closed off. Thus, for instance, it has been found that -Eor best results with a pizza pxoduct, the apertures of finger 42 axe partially closed off and the apertures of finger 46 are completely closed off.
Further, as best shown in Figs. 2, 3, and 4, a steam impingement apparatus 50 is provided in chamber 18, including steam tubes 52 which are connected to a manifold 54 to which steam is provided from a source of steam (not shown)~ A steam generator could be provided at 55 in Fig. 1. Such steam generators are conventional and form no part of the present invention. Thus, stec~m jets are provided by steam tubes 52 for impinging directly onto the top surface of the food product 36 in container 3~ as it travels through chamber 18. Apertures 96 in steam conduits 52 are approximately 3/64 to 3/16 of an inch in diameter. If the apertures are too large, the steam does not impinge in properly columnated jets onto the pizza. If the openings are too small, an insufficient quantity of steam is impinged upon the food product. Apertures 96 are spaced approximately 1 1/2 inch to 2 1/2 inch above the top surface of the pizza product. If the spacing is too close, the high velocity jets may blow the toppings off the piz~a.
If the jets are spaced too far away, too much turbulence is introduced into the jets and the jets , ~'~
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axe not s~fflciently coherent so that insufficient impingement takes place.
Referring now to Fig. 4, the air supply and finger support structure for vven chamber 18 and impingeme~t finger 44 is shown. This structure does not form part of the instant invention and is more fully described in U.S. Patent No. 4,438,572, which patent is assigned to the assignee of record and of the instant application, A fan 60 is provided which is driven by means oE
a motor shaft 63 by motor 62. ~ plenum 64 is shown into which the air ls forced by fan 60. Furthermore, the structure includes a back wall assembly for the oven including an inner wall 66, an outer wall 68, and insulation material 70 included therebetween. A
collar 72 is provided for guiding the air from fan 60 into plenum 640 The air supplied to chamber 18 by means of impingement fingers 44 thereore flows back through the chamber to the air supply structure whereafter the air is heated by a burner Inot shownJ.
Such burners are described and disclosed in U.S.
Patent No. 4,457l291, which is assigned to the assignee oE record of the instant application~
The an forces the heated air throuyh plenum 64 and finger 44 to further heat the food product. It should also be understood that each of the chambers 16, 18~ and 20, includes its own air heat,ing and air flow structure, including a fan, plenum, fin~er support structure, ducting and the ~ike so that each o the chambers may be independently operated at a . ~..~.
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desired temperature, as desired. It should be noted that chambers 16 and 20 also include air impingemenk fingers 40 and 46 located above conveyor 32. The construction of these fingers is substantially similar to finger 44 as described in the above reerenced patent 4,A38,572. The air flow skructure is designed so that the amount of air loss thr~ugh end openings 28 and 29 of the assembly is minimized, thereby conserving energy, preventing heat loss, improving the efficiency of the apparatus, and insuring that the ambient temperature of the area wherein the oven is located does not increase exces-sively.
The oven assembly also includes a top wall 74, a bottom wall 76, and a rear wall 78 for each chamber 16, 18, and 20~ Chamber 16 also i.ncludes an inner wall 80 and a plenum 84. Similarly, chamber 20 includes an inner wall 82 and a plenum 86. The construction of the plenumsl inner walls and the details of chambers 16 and 20 is similar to that of chamber 18 illustrated in Fig. 4 and described hereinabove.
Referring now to Fig. 6, there is shown an enlarged portion of a steam tuke 52 including apertures 96 through which steam jets 98 are impinged upon the top surface 100 of pizza 36 contained in pan 34. It can be seen that the ~ets of steam are well-defined so that they will impinge upon localized areas of the top surface 100 of pizza 36.
Referring to Fig. 5, a plurality of steam tubes .~ 52 are shown including apertures 96 for forming steam jets 98 and for impingement directly upon the top : . :
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surface 100 of pizza 36~ Furthermore, it can be seen that the jets of hot gas 92 emanating from apertures 90 of fingers 44 travel through perforated conveyor 32 to impinge upon locali~ed areas of the bottom surface 94 of pan 34. The manner in which hot gas jets 92 heat the bottom surface 94 of pan 34 is further explained in the above-identified U.S. Patent No. 4,154,861.
In operation, the oven assembly functions as follows in the preparation of a pizza product. It should be understood that the apparatus is also suitable for preparing other food products and that an optimum cooking cycle could be established for each such products by management oE the steam and air impingement assemblies, the temperatures ancl velocitie~ of the steam and hot air, and the number of chambers used. A pan 34 including a pizza 36 or other suitable food product contained therein is deposited on a conveyor 32 which travels from left to right as viewed in Fig. 2. As the pan enters the first oven chamber 16, the pan will travel between impingement fingers 40 and 42, whereby jets of heated air will impinge upon the top surface 100 of the pizza and the bottom surface 94 of the pan 34. At this point in time, the pizza is relatively cool as it will generally have been refrigerated in preparation for baking. By impinging the jet~ of heated air upon the relatively cool surface 94, the - fluid in the jets is diffused to wipe away the boundary layer o~ air and moisture from the discrete points of the food surface 100 and pan s~lrface 94 upon which the jets impinge. The jets of heated gas , , . . . .
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will sweep away the boundarv layer of cool air surrounding the relatively cool pizza product.
Therefore, the cool boundary layer is replaced by a hot air boundary layer for transfer of heat energy to the pizza pan a~d the pizza. The piz.za will, in most cases, be at approximately 40 F - 50~ F as it enters the oven. The jets of hot air are preferably at approximately 400 F - 700 F for most food products.
The pan, being a good conductor, will heat up fairly quickly to approximately 300~ F - 400 F. If the jets of air are too hot, the pizza will burn or the outside surface of the pizza will he cooked too rapidly whereby the outside may become over cooked while the inside of the pizza is still undercooked.
The cheese on the top surface 100 of the pizza will melt and form a layer. Care should be taken that this layer of cheese is not burned or browned too quickly.
The toppings, being quite dense, absorb most of the heat energy transferred to the top of the pizza, thus preventing much heat energy transfer into the center of the pizza through the top layer by hot air convection. However, the pan 34 is a good conductor whereby further heat may be efficiently transferred to the pizza through the bottom of the pizza by means of the pan and the hot air impingement process. It shoulcl also be noted that, in order to prevent the dough layer from cooking too rapidly and forming an ; insulator, thus preventing rapid addition of heat energy to the center of the pizza through the bottom surface, it is preferable to control the heat energy input through finger 42 by partially closing off the ~ apertures 90 in finger 42. Similarly, to prevent :
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, burning o~ the toppings, the heat energy input through finger 40 should be controlled by partially closing off the apertures in finger 40. As the pizza travels from chamber 16 to chamber 18, the pizza will have warmed up somewhat, although it is still relatively cool compared to the temperature of the oven cavity and hot impingement air jets which are in th~ range of 400 F - 700 F.
Thus, as the pizza travels from chamber 16 to 10 chamber 18, the pan is at about 300 F - 4Q0 F
whereas the pizza itself is relatively cooler and is at approximately 70 F - 90 F The steam exiting from nozzles 96 is slightly superheated in the range of 240 F 250 F which is ahove the temperature of 15 the pizza but below the temperature of pan 34. The steam/ of course, carries a great amount of heat energy due to the latent heat of vaporization of the steam and the superheating. Thus, as the hot steam jets 98 impinge upon the relatively cool ~op surface 20 100 of pizza 36, the steam will condense to watex and will thereby transfer its superheat and its heat of vaporization to pizza 3~. Furthermore, the condensed steam will add a layer of water, indicated at 102, onto the top of the pizza. It is, of course, well 25 known that water is an excellent conductor.
Therefore, by the continuous impingement of jets of steam 98 onto surface 100 and water layer 102 as pizza pan 34 travels through chamber 18, jets 98 will continue to heat up water layer 102 as additional 30 steam condenses and gives up its heat of vaporization to the pizæa product. Furthermore, since the steam is ~uperheated, this superheat is also transferred to , .~ .
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water l.ayer 102 and the pizza. The good hea conductivity of water layer 102 will therefore aid in transferring heat energy to the pizza product~ In essence, therefore, the hot jets of steam 98 have generated a good heat conductor 102 for ~he top surface 100 of the pizza 36. The bottom of the pizza already includes a good heat conductor in the form of metal pan 34. Therefore, the entire pizza product is now enveloped in a good heat transfer envelope consisting of the water layer 102 and the metal layer of the pizza pan 34.
It should also be noted that, while pi~za has been described in the preferred embodiment as the food to be prepared, other suitable fooc1s could be substituted therefor. The oven apparatus is versatile and the air and heat velocities, arrangement of the steam and air impingement ~: structures, steam and air temperatures, and the . arrangement and number of oven chambers may be varied i~ 20 to adapt the apparatus for use with other types of food products.
: It should, of course, also be noted that since the bottom of the pan 34 is heated up to approximately 300 - 400 F in the first oven chamber 16, if steam jets were located below conveyor 32 in the second oven chamber 18, the steam jets 98 being at approximately 240 ~ 250 F, would not be able to heat up the pizza pan 34 and would, in faGt, cool pan 34 as it travels through chamber 18. Furthermore, it should also be noted that if, in the preparation of a pizza product, steam were to be provided in the first chamber 16, the steam, being an excellent heat .. ...
: , transfer medium, would heat up the pizza product so rapid]y that the dough in the pizza product would be cooked quickly and form air pockets and thereby form an insulator and prevent further rap:id heat energy addition to the pizza product. It is thereEore important in the preparation of a pizza product that the temperatures of the air impingement jets in chamber 16 not be too high so that the addition of heat energy to the pizza product in the first chamber 16 is as high as possible without quickly overcooking the outside surface of the pizza.
In the center chamber 18, as much hea-t energy as possible is added to the pizza by the steam and air impingement process. The last chamber 20 through which the pizza travels completes the cooking process and allows the water layer 102 to be evaporated thereby drying surface 100 and permitting the cheese to brown properly. The temperature in the last oven chamber ~0 is preferably approximately 400 F - 700 F to complete the cooking process. To control heat energy input in the third chamber, apertures in fingers 46 and 48 may be closed off as described hereinabove. The temperature of the pizza product as it exits from the oven is approximately 165 F.
l~here is, of course, a gradient of humidity through the oven assembly. The greatest humidity level is found in chamber 18 and the humidity levels in chambers 16 and 20 are smaller. Some moisture, of course, is lost from the system by the loss of air through openings 29 and 28 at the ends of the oven assembly.
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By using steam for cook.ing the top surface of the pizza, the color, texture, and flavor of the pizza product is improved as compared to conventionally cooked pizzas. This is primarily due to the fact that the piæza is cooked in a shorter amount of time than conventional pizzas, whereby the vegetables are not overcooked. Furthermore, by cooking the pizza in a moist environment, less moisture is removed from the vegetables than by conventional pizza ovens.
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IMPINGEMENT AND STEAM OVEN AP:E'AR~TUS
FOR PREPARING FOOD PRODU('TS
This invention relates to food preparatioil ovens and in particular to a food preparation oven for preparing piæza and similar food products.
Specifically the .invention relates to an oven for preparing food products such as pizza by means of air impingement and steam impingement.
In the fast food restaurant business, the speed with which food prodtlcts can be prepaxed is extremely important. Uue to the ever increasing competitiveness of the fast food business, restaurants need to be able to serve diners ever more quickly so that the :Eood preparation time must be reduced. Restaurants will, therefore, be able to handle more people without adding additional space and seating areas. The need to reduce food preparation time is especially important for foods such as pizza and the like as the preparation time for pizza has normally been longer than for competing fast food products such as hamburgers, chicken, and the like.
One of the reasons that preparation time for pizzas is longer than for other fast foods is the nature of the pizza product. As opposed to other types of fast foods which primarily consist of meat products such as beef, chicken, or fish, all of which ~ can be prepared rather quickly by grill fr~ing or ;; deep fat frying, pizza consists of a combination of a dough shell and a variety of toppings such as various types of cheese, meats, and vegetables such as : onions, mushrooms, green peppers and the like, all of ;~
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which must be adequately cooked rather than deep fried and which, thereore, require special handling.
It is therefore more difficult to cook a pizza and similar food products very quickly as opposed to preparing items such as hot dogs, hamburgers, fried chicken, and the like.
To increase the speed at which pizzas are prepared, it is not sufficient to merely increase the temperature of the oven in which the pizza is cooked.
An increase in temperature could result in breakdown of the components of the pizza, and could possibly result in burning the pizza.
Advances have been made in the speed at which pizzas may ~e prepared by improvemenks in prior art oven structures. Thus, in the preparation of pizzas with conventional ovens, the time for preparing a pizza was approximately 16 - 18 minutes from the time t:he pizza entered the oven to the time the pizza left the oven. Impingement ovens, such as disclosed in U.S. Patent No. 4,462,383, which is assigned to the assignee of record of the instant application, have reduced the preparation time for pizza to approximately 8 minutes. However, it is desired to reduce the preparation time even further while retaining a high quality pizza product.
Several prior art solutions have been suggested for reducing the preparation time of pizzas and the like~ These solutions have sought to decrease the preparation time of pizzas by increasing the amount of heat energy transferred to the pizza product without causing deleterious effects on the taste, texture~ and appearance of the finished food product.
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Thus, for instance, various types of baking pans have been proposed whereby more heat energv could be sup-plied to a food product in a given amount of time.
Additionally, it has been suggested to control the rates o heat energy impinging upon the bottom surface of a food product versus the top surface of a food product. Such an approach is disclosed in U.S.
Patent No. 4,154,861, wherein it is suggested that a greater amount of heat can be transferred to the hottom of a pizza product than to the top of a pizza product. However, applicant has found that the amount of heat energy which can be transferred to the pizza product and the like by this method is limited and that the desired reduction in preparation time for such products can, therefore, not be achieved in this manner.
Pizzas are commonly prepared with a dough shell ko which is added a layer of sauce, cheese, meats and vegetables. This mass, when added to the pizza, makes heat transfer to the center of the pizza extremely difficult. If it is attempted to transfer a large amount of heat energy through the various toppings by impingement with hot air jets, the toppings will tend to burn. Thus, conventionally, most of the heat energy has been supplied to pizzas through the bottom surface. However, it has also been fow~d that if a maximum amount of heat energy is rapidly supplied to the bottom dough layer of the pizza while the pizza is still relatively uncoo}ced, the dough will bake rapidly and form air pockets therein, thereby forming an insulator and preventing the rapid addition of further heat energy through the cooked dough. Thus it is desired to provide an oven wherein heat energy may be rapidly supplied to both the top and bottom surfaces of a pizza and wherein the heat energy input is controlled such that the supply of heat energy to both the top and bottom surfaces of the pizza is maximized without cooking the pizza dough too rapidly.
Another problem with rapidly adding heat energy to the pizza by means of conventional air impingement is that it may cause the outer layers of the pizza toppings to dry out, thereby resulting in unac~
ceptable appearance, texture, and flavor of the pizza. In some prior art pizza ovens, it has been suggested to spray moisture into the hot air supply for the air impingement jets. The added moisture helps prevent drying out of the top surface of the pizza However, a disadvantage of adding moisture to the hot air stream is that the water absorbs heat energy from the hot air and thereby cools the air.
What is therefore desired is to provide an oven wherein high heat energy may be transferred to a pi~za product for a reduction in cooking time while achieving acceptable quality of the cooked pizza product.
It has been proposed in the prior art ovens to use steam for preparing food products such as meat.
The use of steam is advantageous hecause of the large amount of heat energy which is released when the steam gives up its latent heat of vaporization.
Steam is therefore an efficient heat transfer medium.
However, due to the effect of steam on the appearance of food, i-t has been suggested to use both steam and .
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infrared heat whereby the meat products are cooked rapidly by the steam and are broiled by the infrared energy to give an acceptahle texture and appearance to the meat products. One example of an oven incor~
porating steam and in~rared energy is disclosed in U.S. Patent No. 3,736,860, wherein a conveyor is used to move food products contained in open shallow pans through an oven and wherein steam is sprayed rom a plurality of spray tubes both onto the top surface of the food products and on~o the bottoms of the pans wherein the food is contained. The disadvantage of this method is that the steam will not be very effective in transferring heat to the ood through the bottom of the pan unless the steam is superheated to a high degree. However, if the steam is super-heated to a high degree, the steam, which is ~pra~ed onto the top surEace of the food product, may cause the food to have an unacceptable appearance and to be o~ercooked or possibly to burn. Furthermore, to generate highly superheated steam requires complicated steam generating equipment which is undesirable in the oven environment.
- It has also been suggested to cook food products - by means of both steam and hot air convection.
However, convection processes are not nearly as efficient in transferring heat to a ~ood product as are impingement processes and therefore convection and steam processes are not suficiently e~fective in reducing the time necessary to cook ~ood products.
It is therefore desired to provide a food preparation apparatus for cooking pizzas wherein a very eEficient heat trans~er mechanism is used. It .,, ~ ' ' ''";~' ' ::
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is furthermore desired to pxovide such an apparatus wherein the heat transfer process is designed in such a way to eliminate the above-identified problems in the preparation of pizza and similar ~Eood products.
It is also desired to provide a food preparation apparatus wherein the sequencing of heat energy transfer to the food product is arranged for maximum cook time reduction. Lastly, it is desired to provide a food preparation apparatus wherein a pizza product or the like is provided which is cooked in a minimum amount of time and which is of high ~uality in appearance, texture, and flavor.
The present invention overcomes the disadvantages of the above-described prior art methods and ovens for preparing pizza and similar types of food product by providing an improved apparatus and method therefor.
The food preparation apparatus according to the present invention, in one form thereof, provides an oven chamber including a conveyor for moving a pan containin~ a pizza or other food product through an oven chamber. The food product could also be placed directly on the conveyor. A plurality of steam tubes are located above the conveyor. The steam tubes include apertures directed toward the top of the food product whereby steam jets are impinged upon the top surface of the food product as it travels on the conveyor through the oven chamber. The chamber must be arranged to provide the best heating cycle for preparing a food product in a minimum amount of time.
Additionally, a plurality of heated air impingement jets are provided below the conveyor. The conveyor ;
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is perforated, whereby the hot air jets impinge upon the bottom of the container as it travels on the conveyor through the oven chamber.
The present invention, in one form thereo~, furthermore comprises three serially connected oven chambers. An endless conveyor is disposed in the three chambers and supports either an open-topped container including a pizza or other food product therein or directly supports a food product. In the first and last of the oven chambers, air impingement apparatuses are disposed above, if flesirable, and below the conveyor whereby hot air jets are impinged both on the top surface of the food product and onto the bottom surFace of the container for the food product. The center chamber includes a steam impinqement apparatus disposed above the conveyor whereby steam jets are impinged on the top surface of the food product. Furthermore, the center chamber includes an air impingement apparatus disposed below the conveyor for impinging heated air jets upon the bottom surface o~ the food or food container carried by khe conveyor. It should be understood that the chambers may be rearranged and that the invention provide~ a staged c~cle for heating a food product by the utilization of a pluralit~ of serially arranged chambers using steam and hot air impingementO
The present invention, in one form thereof, still further comprises a method for cooking a food product wherein the food product is received in an open container which is moved through an oven chamber. A plurality of columnated ~ets of heated '~ air are provided below the food product for impinging i~. ' ' : -.~ . .~' .
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Furthermore, a plurality of co~umnated jets of steam are formed which are impinged on the top surface of the food product as it travels through the oven chamber.
One advantage of the present invention is that the method and apparatus enable the rapid preparatlon of pizzas and other like food products.
A further advantage of the present invention is that it permits rapid preparation of food products while provi-ling a product with superior flavor, appearance, and texture.
Another advantage of the present invention is that it enables the efficient transfer of large amounts of heat energy into the food product while enhancing the flavor of the food product.
Still another advantage of the invention is in that b~v providiny a pluralitv of oven chambers in the : 20 apparatus, which chambers may be arranged serially as desired, the cooking process can be controlled individually in each chamber to provide an optimum staged cooking cycle for preparing a superior food product in a minimum amount of time.
The above mentioned and other features and objects of this invention and the manner of attaining them will become more apparent and the invention itself will be better understood by reference to the following description of an embodiment of the invention taken in conjunction with the accompanying drawings, wherein:
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Fig. 1 is a perspective view of a food preparation apparatus incorporating a preferred embodiment of the present invention;
Fig. 2 is a front elevational view, in cross section, of the food preparation apparatus of Fig. 1;
Fig. 3 is a plan view in cross section of the food preparation apparatus of Fig. 1;
; Fig. 4 i5 a cross sectional view of the oven o Fig~ 1 taken along line 4-4 of Fig. 3;
Fig. 5 is an enlarged partial view, in cross section, of a pizza container including a pizza product therein as it travels through the steam impingement oven cavity of the apparatus of Fig. 1;
and Fig. 6 is a cross sectional view of a steam impingement tube taken along line 6-6 of Fig~ 3.
Corresponding reference characters indicate corresponding parts throughout the several views of the drawings.
The exemplifications set out herein illustrate a preferred embodiment o the invention, in one form thereof, and such exemplifications are not to be construed as limiting the scope of the disclosure or the scope of the invention in any manner.
Referring to Figs. 1-4, there is disclosed an oven 10 supported on a support frame 12 which is ; provided with casters 14 so that the unit may be moved about.
As best seen in Fig. 2, the oven includes three oven chambers, 16, 18, and 20, which are serially connected. Each of the chambers 16, 18, and 20 is provided with a door respectively numbered 22, 24, ,, ,. . .
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and 26~ Door 24 for center chamber 18 includes a window 25. If desir~d, doors 22 and 26 could also be provided with windows to view the progress and condition of the food as it travels through the oven ~ 5 cavity. End chambers 16 and 20 are each provided ; with respective end openings 29 and 28 whereby an endless conveyor 32 may extend through the end openinys 29 and 28 of chambers 16 and 20 so that food items may travel serially through each of the oven chambers as best shown in Fig. 2. If desired, conveyor 32 could consist of three sections, one each for each o-f oven chambers 16 t 18, and 20 so that the speed of travel of the food product through the chambers could be individually controlled for each chamber. Control 30 may be provided for controlling the speed of the conveyor, the temperature oE the respective oven chambers, and the like. For illus-trative purposes, a container or pan 34 is shown supported on conveyor 32, the pan being an ; 20 open-topped pan for containing a food product such as commonly used for baking pizza. While pizza is used as an example of a food product which can be advantageously prepared in the oven apparatus according to the invention, it should be understood that other types of food products may also be advantageously prepared in an oven apparatus according to the invention. Thus, a plurality of such pans could be deposited on the conveyor so that they will travel through the oven chambers as the continuous belt of conveyor 32 travels throu~h the ~ oven chambers. Alternatively, pizza or other food -~ products could be support~d directly on the conveyor . ..
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without the use of a pan. The details of the con-struction of the conveyor do not form a part of the instant invention and are further described in U.SO
Patent No. 4,462l383 assigned to the assignee of the instant app,lication.
What has thexefore been described so far is an oven apparatus comprising three serially connected oven chambers r each o~ which may be individually controlled so that a staged baking cycle may be established for a pizza product or other similar food item to bake or cook the product in a minimum amount of time with superior flavor, texture, and appearance.
15Referring further to Figs. 2 and 4, oven chamber 16 is provided with impingement fingers 40 and 42, which flngers are positioned to direct jets of heated,.high velocity air jets onto the bottom ; surface of pan 34 and the top surface of food item 36 contained therein and supported by conveyor 32. The specific construction of fingers 40 and 42 is more fully described in U.S. Patent No. 4,1~4,861~
Impingement flngers for supplying heated air to the food product and the container therefor are also shown located in oven chambers 18 and 20, which fi~gers are similar to fingers 40 and 42. Thus finger 44 in chambe~ 18 supplies heated high velocity air jets to the bottom surface of container 34 as it travels through chamber 18. Similarly fingers 46 -48 are provided in chamber 20 for heating both the .
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top surface of pi~za 36 and the bottom surface of container 34.
It should also be noted that for control of heat energy transfer some or all of the apertures of fingers 40-48 may be closed off. Thus, for instance, it has been found that -Eor best results with a pizza pxoduct, the apertures of finger 42 axe partially closed off and the apertures of finger 46 are completely closed off.
Further, as best shown in Figs. 2, 3, and 4, a steam impingement apparatus 50 is provided in chamber 18, including steam tubes 52 which are connected to a manifold 54 to which steam is provided from a source of steam (not shown)~ A steam generator could be provided at 55 in Fig. 1. Such steam generators are conventional and form no part of the present invention. Thus, stec~m jets are provided by steam tubes 52 for impinging directly onto the top surface of the food product 36 in container 3~ as it travels through chamber 18. Apertures 96 in steam conduits 52 are approximately 3/64 to 3/16 of an inch in diameter. If the apertures are too large, the steam does not impinge in properly columnated jets onto the pizza. If the openings are too small, an insufficient quantity of steam is impinged upon the food product. Apertures 96 are spaced approximately 1 1/2 inch to 2 1/2 inch above the top surface of the pizza product. If the spacing is too close, the high velocity jets may blow the toppings off the piz~a.
If the jets are spaced too far away, too much turbulence is introduced into the jets and the jets , ~'~
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axe not s~fflciently coherent so that insufficient impingement takes place.
Referring now to Fig. 4, the air supply and finger support structure for vven chamber 18 and impingeme~t finger 44 is shown. This structure does not form part of the instant invention and is more fully described in U.S. Patent No. 4,438,572, which patent is assigned to the assignee of record and of the instant application, A fan 60 is provided which is driven by means oE
a motor shaft 63 by motor 62. ~ plenum 64 is shown into which the air ls forced by fan 60. Furthermore, the structure includes a back wall assembly for the oven including an inner wall 66, an outer wall 68, and insulation material 70 included therebetween. A
collar 72 is provided for guiding the air from fan 60 into plenum 640 The air supplied to chamber 18 by means of impingement fingers 44 thereore flows back through the chamber to the air supply structure whereafter the air is heated by a burner Inot shownJ.
Such burners are described and disclosed in U.S.
Patent No. 4,457l291, which is assigned to the assignee oE record of the instant application~
The an forces the heated air throuyh plenum 64 and finger 44 to further heat the food product. It should also be understood that each of the chambers 16, 18~ and 20, includes its own air heat,ing and air flow structure, including a fan, plenum, fin~er support structure, ducting and the ~ike so that each o the chambers may be independently operated at a . ~..~.
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desired temperature, as desired. It should be noted that chambers 16 and 20 also include air impingemenk fingers 40 and 46 located above conveyor 32. The construction of these fingers is substantially similar to finger 44 as described in the above reerenced patent 4,A38,572. The air flow skructure is designed so that the amount of air loss thr~ugh end openings 28 and 29 of the assembly is minimized, thereby conserving energy, preventing heat loss, improving the efficiency of the apparatus, and insuring that the ambient temperature of the area wherein the oven is located does not increase exces-sively.
The oven assembly also includes a top wall 74, a bottom wall 76, and a rear wall 78 for each chamber 16, 18, and 20~ Chamber 16 also i.ncludes an inner wall 80 and a plenum 84. Similarly, chamber 20 includes an inner wall 82 and a plenum 86. The construction of the plenumsl inner walls and the details of chambers 16 and 20 is similar to that of chamber 18 illustrated in Fig. 4 and described hereinabove.
Referring now to Fig. 6, there is shown an enlarged portion of a steam tuke 52 including apertures 96 through which steam jets 98 are impinged upon the top surface 100 of pizza 36 contained in pan 34. It can be seen that the ~ets of steam are well-defined so that they will impinge upon localized areas of the top surface 100 of pizza 36.
Referring to Fig. 5, a plurality of steam tubes .~ 52 are shown including apertures 96 for forming steam jets 98 and for impingement directly upon the top : . :
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surface 100 of pizza 36~ Furthermore, it can be seen that the jets of hot gas 92 emanating from apertures 90 of fingers 44 travel through perforated conveyor 32 to impinge upon locali~ed areas of the bottom surface 94 of pan 34. The manner in which hot gas jets 92 heat the bottom surface 94 of pan 34 is further explained in the above-identified U.S. Patent No. 4,154,861.
In operation, the oven assembly functions as follows in the preparation of a pizza product. It should be understood that the apparatus is also suitable for preparing other food products and that an optimum cooking cycle could be established for each such products by management oE the steam and air impingement assemblies, the temperatures ancl velocitie~ of the steam and hot air, and the number of chambers used. A pan 34 including a pizza 36 or other suitable food product contained therein is deposited on a conveyor 32 which travels from left to right as viewed in Fig. 2. As the pan enters the first oven chamber 16, the pan will travel between impingement fingers 40 and 42, whereby jets of heated air will impinge upon the top surface 100 of the pizza and the bottom surface 94 of the pan 34. At this point in time, the pizza is relatively cool as it will generally have been refrigerated in preparation for baking. By impinging the jet~ of heated air upon the relatively cool surface 94, the - fluid in the jets is diffused to wipe away the boundary layer o~ air and moisture from the discrete points of the food surface 100 and pan s~lrface 94 upon which the jets impinge. The jets of heated gas , , . . . .
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will sweep away the boundarv layer of cool air surrounding the relatively cool pizza product.
Therefore, the cool boundary layer is replaced by a hot air boundary layer for transfer of heat energy to the pizza pan a~d the pizza. The piz.za will, in most cases, be at approximately 40 F - 50~ F as it enters the oven. The jets of hot air are preferably at approximately 400 F - 700 F for most food products.
The pan, being a good conductor, will heat up fairly quickly to approximately 300~ F - 400 F. If the jets of air are too hot, the pizza will burn or the outside surface of the pizza will he cooked too rapidly whereby the outside may become over cooked while the inside of the pizza is still undercooked.
The cheese on the top surface 100 of the pizza will melt and form a layer. Care should be taken that this layer of cheese is not burned or browned too quickly.
The toppings, being quite dense, absorb most of the heat energy transferred to the top of the pizza, thus preventing much heat energy transfer into the center of the pizza through the top layer by hot air convection. However, the pan 34 is a good conductor whereby further heat may be efficiently transferred to the pizza through the bottom of the pizza by means of the pan and the hot air impingement process. It shoulcl also be noted that, in order to prevent the dough layer from cooking too rapidly and forming an ; insulator, thus preventing rapid addition of heat energy to the center of the pizza through the bottom surface, it is preferable to control the heat energy input through finger 42 by partially closing off the ~ apertures 90 in finger 42. Similarly, to prevent :
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, burning o~ the toppings, the heat energy input through finger 40 should be controlled by partially closing off the apertures in finger 40. As the pizza travels from chamber 16 to chamber 18, the pizza will have warmed up somewhat, although it is still relatively cool compared to the temperature of the oven cavity and hot impingement air jets which are in th~ range of 400 F - 700 F.
Thus, as the pizza travels from chamber 16 to 10 chamber 18, the pan is at about 300 F - 4Q0 F
whereas the pizza itself is relatively cooler and is at approximately 70 F - 90 F The steam exiting from nozzles 96 is slightly superheated in the range of 240 F 250 F which is ahove the temperature of 15 the pizza but below the temperature of pan 34. The steam/ of course, carries a great amount of heat energy due to the latent heat of vaporization of the steam and the superheating. Thus, as the hot steam jets 98 impinge upon the relatively cool ~op surface 20 100 of pizza 36, the steam will condense to watex and will thereby transfer its superheat and its heat of vaporization to pizza 3~. Furthermore, the condensed steam will add a layer of water, indicated at 102, onto the top of the pizza. It is, of course, well 25 known that water is an excellent conductor.
Therefore, by the continuous impingement of jets of steam 98 onto surface 100 and water layer 102 as pizza pan 34 travels through chamber 18, jets 98 will continue to heat up water layer 102 as additional 30 steam condenses and gives up its heat of vaporization to the pizæa product. Furthermore, since the steam is ~uperheated, this superheat is also transferred to , .~ .
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water l.ayer 102 and the pizza. The good hea conductivity of water layer 102 will therefore aid in transferring heat energy to the pizza product~ In essence, therefore, the hot jets of steam 98 have generated a good heat conductor 102 for ~he top surface 100 of the pizza 36. The bottom of the pizza already includes a good heat conductor in the form of metal pan 34. Therefore, the entire pizza product is now enveloped in a good heat transfer envelope consisting of the water layer 102 and the metal layer of the pizza pan 34.
It should also be noted that, while pi~za has been described in the preferred embodiment as the food to be prepared, other suitable fooc1s could be substituted therefor. The oven apparatus is versatile and the air and heat velocities, arrangement of the steam and air impingement ~: structures, steam and air temperatures, and the . arrangement and number of oven chambers may be varied i~ 20 to adapt the apparatus for use with other types of food products.
: It should, of course, also be noted that since the bottom of the pan 34 is heated up to approximately 300 - 400 F in the first oven chamber 16, if steam jets were located below conveyor 32 in the second oven chamber 18, the steam jets 98 being at approximately 240 ~ 250 F, would not be able to heat up the pizza pan 34 and would, in faGt, cool pan 34 as it travels through chamber 18. Furthermore, it should also be noted that if, in the preparation of a pizza product, steam were to be provided in the first chamber 16, the steam, being an excellent heat .. ...
: , transfer medium, would heat up the pizza product so rapid]y that the dough in the pizza product would be cooked quickly and form air pockets and thereby form an insulator and prevent further rap:id heat energy addition to the pizza product. It is thereEore important in the preparation of a pizza product that the temperatures of the air impingement jets in chamber 16 not be too high so that the addition of heat energy to the pizza product in the first chamber 16 is as high as possible without quickly overcooking the outside surface of the pizza.
In the center chamber 18, as much hea-t energy as possible is added to the pizza by the steam and air impingement process. The last chamber 20 through which the pizza travels completes the cooking process and allows the water layer 102 to be evaporated thereby drying surface 100 and permitting the cheese to brown properly. The temperature in the last oven chamber ~0 is preferably approximately 400 F - 700 F to complete the cooking process. To control heat energy input in the third chamber, apertures in fingers 46 and 48 may be closed off as described hereinabove. The temperature of the pizza product as it exits from the oven is approximately 165 F.
l~here is, of course, a gradient of humidity through the oven assembly. The greatest humidity level is found in chamber 18 and the humidity levels in chambers 16 and 20 are smaller. Some moisture, of course, is lost from the system by the loss of air through openings 29 and 28 at the ends of the oven assembly.
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By using steam for cook.ing the top surface of the pizza, the color, texture, and flavor of the pizza product is improved as compared to conventionally cooked pizzas. This is primarily due to the fact that the piæza is cooked in a shorter amount of time than conventional pizzas, whereby the vegetables are not overcooked. Furthermore, by cooking the pizza in a moist environment, less moisture is removed from the vegetables than by conventional pizza ovens.
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Claims (37)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A food preparation apparatus comprising:
a cooking chamber;
means for conveying a food product through said chamber;
means for heating a supply of air;
air impinging means in said chamber connected to said air heating means for forming a plurality of columnated heated air jets and for impinging said heated air jets against a plurality of discrete points of a surface of a food product supported on said conveying means; and means in said chamber for impinging jets of steam against a plurality of discrete points of a surface of said food product supported on said conveying means.
a cooking chamber;
means for conveying a food product through said chamber;
means for heating a supply of air;
air impinging means in said chamber connected to said air heating means for forming a plurality of columnated heated air jets and for impinging said heated air jets against a plurality of discrete points of a surface of a food product supported on said conveying means; and means in said chamber for impinging jets of steam against a plurality of discrete points of a surface of said food product supported on said conveying means.
2. The apparatus of Claim 1, wherein said steam impinging means is disposed above such food product support means and said air impingement means is disposed below such food product support means.
3. The apparatus of Claim 1, wherein said steam impinging means comprises a plurality of tubes disposed above said food product, said tubes including apertures for forming columnated jets of steam directed toward the top surface of said food product.
4. The apparatus of Claim 1, wherein said food supporting means comprises a perforated conveyor.
5. The apparatus of Claim 1, including means for superheating steam and for supplying said steam to said steam impinging means.
6. The apparatus of Claim 1, including a second cooking chamber disposed in serial communication with said first cooking chamber;
said means for conveying adapted to convey said food product serially through said first and second cooking chambers; and means in said second chamber for forming a plurality of columnated jets of heated air and for impinging said jets of air against discrete points of a surface of said food product as said food product is conveyed through said second chamber.
said means for conveying adapted to convey said food product serially through said first and second cooking chambers; and means in said second chamber for forming a plurality of columnated jets of heated air and for impinging said jets of air against discrete points of a surface of said food product as said food product is conveyed through said second chamber.
7. The apparatus of Claim 6, and including a third cooking chamber disposed in serial communication with said first and second cooking chambers;
said means for conveying adapted to convey said food product serially through said three cooking chambers; and means in said third cooking chamber for forming columnated jets of heated air and for impinging said jets against discrete points of a surface of said food product as said food product is conveyed through said third chamber.
said means for conveying adapted to convey said food product serially through said three cooking chambers; and means in said third cooking chamber for forming columnated jets of heated air and for impinging said jets against discrete points of a surface of said food product as said food product is conveyed through said third chamber.
8. A food preparation apparatus comprising:
a first oven chamber;
first means for supporting a food product in said first chamber;
air impinging means disposed in said first chamber for impinging columnated jets of heated air onto discrete points of a surface of a food product being supported on said first food supporting means;
a second oven chamber in communication with said first oven chamber;
second means for supporting a food product in said second chamber;
steam impinging means in said second chamber for impinging jets of steam onto discrete points of a surface of a food product being supported on said second food product supporting means;
a third oven chamber in communication with said second chamber;
third means for supporting a food product in said third chamber;
air impinging means disposed in said third chamber for impinging columnated jets of heated air onto discrete points of a surface of a food product being supported on said third food supporting means; and means for conveying a food product serially from said first supporting means to said second and third supporting means.
a first oven chamber;
first means for supporting a food product in said first chamber;
air impinging means disposed in said first chamber for impinging columnated jets of heated air onto discrete points of a surface of a food product being supported on said first food supporting means;
a second oven chamber in communication with said first oven chamber;
second means for supporting a food product in said second chamber;
steam impinging means in said second chamber for impinging jets of steam onto discrete points of a surface of a food product being supported on said second food product supporting means;
a third oven chamber in communication with said second chamber;
third means for supporting a food product in said third chamber;
air impinging means disposed in said third chamber for impinging columnated jets of heated air onto discrete points of a surface of a food product being supported on said third food supporting means; and means for conveying a food product serially from said first supporting means to said second and third supporting means.
9. The apparatus of Claim 8, wherein said steam impinging means is disposed above said second food product supporting means.
10. The apparatus of Claim 8, wherein said steam impinging means comprises a plurality of tubes disposed above and adjacent to said food product second supporting means, said tubes including apertures directed toward said food product supporting means.
11. The apparatus of Claim 8, wherein said food product supporting means comprises a perforated conveyor.
12. The apparatus of Claim 8, including means for superheating steam and for supplying said steam to said steam impinging means.
13. The apparatus of Claim 8 including air impingement means disposed in said second chamber.
14. The apparatus of Claim 13, wherein said steam impingement means in said second chamber is disposed above said second food product supporting means and said air impingement means is disposed below said second food product supporting means.
15. The apparatus of Claim 8, wherein said air impingement means in each of said first and third chambers comprises third means disposed above said first and third food supporting means and means disposed below said first and third food supporting means.
16. A food preparation apparatus comprising a first oven chamber;
first means in said first oven chamber for supporting a food product container;
means in said first oven chamber for forming columnated jets of steam and for impinging said steam jets onto the top surface of a food product received in a container supported on said first supporting means;
means in said first oven chamber for forming columnated jets of heated air and for impinging said heated air jets onto a bottom surface of said food product container supported on said first supporting means;
said means in said second oven chamber disposed in serial communication with said first oven chamber;
a second oven chamber for supporting a food product container;
means for moving a food product container from said first supporting means to said second supporting means whereby said container moves serially through said chambers; and means in said second chamber for forming columnated jets of heated air and for impinging said heated air jets onto both a surface of a food product disposed in a container supported on said second means and a surface of said container.
first means in said first oven chamber for supporting a food product container;
means in said first oven chamber for forming columnated jets of steam and for impinging said steam jets onto the top surface of a food product received in a container supported on said first supporting means;
means in said first oven chamber for forming columnated jets of heated air and for impinging said heated air jets onto a bottom surface of said food product container supported on said first supporting means;
said means in said second oven chamber disposed in serial communication with said first oven chamber;
a second oven chamber for supporting a food product container;
means for moving a food product container from said first supporting means to said second supporting means whereby said container moves serially through said chambers; and means in said second chamber for forming columnated jets of heated air and for impinging said heated air jets onto both a surface of a food product disposed in a container supported on said second means and a surface of said container.
17. The apparatus of Claim 16, wherein said steam impinging means comprises a plurality of tubes disposed above and adjacent said first means, said tubes including apertures directed toward said food product top surface.
18. The apparatus of Claim 16, wherein said food product moving means comprises a perforated conveyor.
19. The apparatus of Claim 16, including a third oven chamber disposed in serial communication with said first and second chambers and including third means for supporting a food product container and means for conveying a food product serially from said second means to said third means;
means in said third chamber for forming columnated jets of heated air and for impinging said heated air jets onto both a surface of a food product disposed in a container supported on said third means and a surface of said container.
means in said third chamber for forming columnated jets of heated air and for impinging said heated air jets onto both a surface of a food product disposed in a container supported on said third means and a surface of said container.
20. The apparatus of Claim 16, wherein said columnated air jets in said second chamber are impinged onto both a top surface of a food product supported in a container on said first means and the bottom surface of said container.
21. The apparatus of Claim 16, wherein the columnated air jets in both said second and third oven chambers are adapted to impinge on the top surface of a food product disposed in a container as it is conveyed on said second and third means and the bottom surface of said food product container.
22. The apparatus of Claim 16, including means for superheating steam and for supplying said steam to said steam jet forming means.
23. The apparatus of Claim 19, wherein the first oven chamber is serially disposed between said second and third oven chambers.
24. The apparatus of Claim 17, wherein said apertures in said tubes have a diameter in the range of 3/64 to 3/16 inch.
25. The apparatus of Claim 17, wherein the distance between said apertures and the top surface of said food product is in the range of 1? to 2? inch.
26. A method for cooking a food product comprising the steps of:
supporting a food product in an open container;
forming a plurality of columnated jets of heated air;
directing said columnated jets of heated air onto an outside surface of said container so that the jets of heated air impinge against discrete points of said outside surface of said container;
forming a plurality of columnated jets of steam;
directing said columnated steam jets against a surface of said food product so that said steam jets impinge against discrete points of said food product surface; and moving said food product relative to said air jets and steam jets.
supporting a food product in an open container;
forming a plurality of columnated jets of heated air;
directing said columnated jets of heated air onto an outside surface of said container so that the jets of heated air impinge against discrete points of said outside surface of said container;
forming a plurality of columnated jets of steam;
directing said columnated steam jets against a surface of said food product so that said steam jets impinge against discrete points of said food product surface; and moving said food product relative to said air jets and steam jets.
27. The method according to Claim 26, wherein said steam jets are directed onto a top surface of said food product and said air jets are directed onto the bottom surface of said container.
28. The method according to Claim 26, including superheating said steam and heating said air to a higher temperature than said superheated steam.
29. A method for heating a food product comprising the steps of:
supporting a food product in an open container;
providing an oven cavity including a plurality of serially connected oven chambers;
moving said food product through said plurality of chambers;
forming a plurality of columnated jets of heated air;
impinging said jets of heated air onto a bottom surface of said container and a top surface of said food product as said food product moves through one of said chambers;
forming a plurality of columnated jets of steam in one of said chambers; and impinging said jets of steam onto a top surface of said food product as said food product moves through a second one of said chambers.
supporting a food product in an open container;
providing an oven cavity including a plurality of serially connected oven chambers;
moving said food product through said plurality of chambers;
forming a plurality of columnated jets of heated air;
impinging said jets of heated air onto a bottom surface of said container and a top surface of said food product as said food product moves through one of said chambers;
forming a plurality of columnated jets of steam in one of said chambers; and impinging said jets of steam onto a top surface of said food product as said food product moves through a second one of said chambers.
30. The method according to Claim 29 wherein said plurality of chambers comprises three chambers.
31. The method according to Claim 30 wherein said steam jets are disposed in the middle chamber.
32. The method according to Claim 29 wherein heated air is impinged against said food product and container in at least two chambers and wherein the temperature of said air jets in the first of said two chambers is lower than the temperature of said air jets in the second of said chambers.
33. The method according to Claim 29 wherein the temperature of said steam jets is less than the temperature of said jets of heated air in said one chamber.
34. The method according to Claim 29, wherein said steam is superheated.
35. The method of Claim 29, wherein the temperature of said steam jets is in the range of 230° F-260° F.
36. The method of Claim 29, wherein the temperature of said air jets is in the range of 400° F-700° F.
37. The method of Claim 29, wherein the temperature of the air jets in said first chamber is less than the temperature of the air jets in said second chamber, and wherein the temperature of the air jets in said second chamber is greater than the temperature of the air jets in said third chamber.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US06/806,701 US4701340A (en) | 1985-12-09 | 1985-12-09 | Impingement and steam oven apparatus for preparing food products |
| US806,701 | 1985-12-09 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1269566A true CA1269566A (en) | 1990-05-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000524445A Expired - Lifetime CA1269566A (en) | 1985-12-09 | 1986-12-03 | Impingement and steam oven apparatus for preparing food products |
Country Status (9)
| Country | Link |
|---|---|
| US (1) | US4701340A (en) |
| EP (1) | EP0226350A3 (en) |
| JP (1) | JPS62138150A (en) |
| KR (1) | KR900005965B1 (en) |
| AU (1) | AU6618586A (en) |
| BR (1) | BR8606344A (en) |
| CA (1) | CA1269566A (en) |
| MX (1) | MX160429A (en) |
| ZA (1) | ZA868799B (en) |
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| DE8131827U1 (en) * | 1981-10-31 | 1983-04-14 | Meister, Siegfried, 8910 Landsberg | DEVICE FOR HEAT-TREATING FOODSTUFFS BY MEANS OF A VAPOR-AIR MIXTURE |
| US4462383A (en) * | 1982-06-09 | 1984-07-31 | Lincoln Manufacturing Company, Inc. | Impingement food preparation apparatus |
| US4438572A (en) * | 1982-06-09 | 1984-03-27 | Lincoln Manufacturing Co., Inc. | Heat duct support assembly for a food preparation oven and method |
| US4467783A (en) * | 1983-02-04 | 1984-08-28 | Thermo Electron Corporation | Radiant/jet impingement gas-fired cooking kettle |
| US4556043A (en) * | 1984-09-17 | 1985-12-03 | Lincoln Manufacturing Company, Inc. | Air delivery system for an impingement food preparation oven including a conical air deflector |
-
1985
- 1985-12-09 US US06/806,701 patent/US4701340A/en not_active Expired - Fee Related
-
1986
- 1986-11-20 ZA ZA868799A patent/ZA868799B/en unknown
- 1986-11-21 EP EP86309128A patent/EP0226350A3/en not_active Withdrawn
- 1986-12-01 JP JP61286561A patent/JPS62138150A/en active Pending
- 1986-12-03 CA CA000524445A patent/CA1269566A/en not_active Expired - Lifetime
- 1986-12-08 AU AU66185/86A patent/AU6618586A/en not_active Abandoned
- 1986-12-08 MX MX4569A patent/MX160429A/en unknown
- 1986-12-09 BR BR8606344A patent/BR8606344A/en unknown
- 1986-12-09 KR KR1019860010521A patent/KR900005965B1/en active IP Right Grant
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018027328A1 (en) * | 2016-08-11 | 2018-02-15 | William Bailie | Convection oven |
Also Published As
| Publication number | Publication date |
|---|---|
| EP0226350A3 (en) | 1988-06-08 |
| KR870006360A (en) | 1987-07-10 |
| BR8606344A (en) | 1987-10-13 |
| JPS62138150A (en) | 1987-06-20 |
| AU6618586A (en) | 1987-06-11 |
| ZA868799B (en) | 1987-08-26 |
| US4701340A (en) | 1987-10-20 |
| MX160429A (en) | 1990-02-06 |
| KR900005965B1 (en) | 1990-08-18 |
| EP0226350A2 (en) | 1987-06-24 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKLA | Lapsed |