PROCESS FOR CONTROLLING THE COOKING PROCESS IN COMMERCIAL BATCH OVENS

• US 20080202350A1
• Filed: 02/27/2008
• Published: 08/28/2008
• Est. Priority Date: 02/28/2007
• Status: Abandoned Application

• Current Assignee: Michael Maki
• Original Assignee: Michael Maki
• Inventors: Maki, Michael
• Application Number:
  US12/038,636
• Publication Number:
  US 20080202350A1
• Time in Patent Office: Days
• US Class Current: 99/330
• CPC Class Codes: A21B 1/26 by hot air

Abstract

A batch cooking oven and process wherein food product, e.g. meat portions is batch cooked in a cooking chamber using heated air flow. A controller can vary the rate of movement and/or position of the dampers to change the flow path of the heated air through the cooking chamber and thus improve the cooking consistency of the food product. In various embodiments, the rate of movement and/or positioning of the dampers may be variably controlled and/or may be based on output from sensors in the cooking chamber that monitor a condition (e.g. product temperature, humidity, flow rate, temperature, etc.)

Claims

1. A batch cooking oven utilizing heated air flow for cooking food product contained in the oven, the oven comprising:

a cooking chamber adapted to house one or more food portions in spaced apart relation;

at least two heated air inlets to the cooking chamber and an air outlet, each of the at least two heated air inlets includes a one or more dampers to control the heated air flow through the respective heated air inlet; and

a controller coupled to the dampers, the controller adapted to variably control the movement of the dampers during the cooking process to induce a change in a flow path of heated air passing through the cooking chamber.

2. The batch cooking oven as defined in claim 1, further comprising:

one or more sensors disposed in the cooking chamber adapted to detect a condition within the cooking chamber; and

wherein the controller is coupled to the one or more sensors and adapted to control the dampers based on the sensed condition.

3. The batch cooking oven as defined in claim 2, wherein the controller includes a computer adapted to receive the condition input from the one or more sensors, and wherein the computer determines the rate of movement between positions of the dampers needed to achieve a more consistent cooking of the food product.

4. The batch cooking oven as defined in claim 2, wherein the one or more sensors includes internal temperature probes disposed in selected portions of the one or more food products.

5. The batch cooking oven as defined in claim 2, wherein the sensed condition is at least one of air temperature, flow rate, humidity, and/or product internal temperature.

6. The batch cooking oven as defined in claim 1, wherein the dampers have a common control whereby opening of one damper produces closure of the other damper.

7. The batch cooking oven as defined in claim 1, wherein the dampers are independently controllable by the controller.

8. A method for batch cooking food products, comprising:

providing an oven having a first heated air inlet and a second heated air inlet adapted to direct heated air into a cooking chamber of the oven and an exhaust to remove the air from the cooking chamber, the first and second heated air inlets having one or more dampers adapted to regulate the flow of heated air introduced into the cooking chamber;

providing a controller adapted to variably control the rate of movement and/or position of the dampers; and

variably controlling the rate of movement and/or position of the dampers to alter a flow path of the heated air through the oven during the cooking cycle.

9. The method of claim 8, further comprising:

providing one or more sensors adapted to detect a condition within the cooking chamber;

detecting the condition; and

controlling the rate of movement and/or position of the dampers based on the detected condition to alter the detected condition.

10. The method of claim 9, further comprising:

providing a computer adapted to monitor a condition output from the sensors;

monitoring the condition input;

computing a new position for the dampers and a rate of movement to alter the flow path of the heated air to improve the consistency of a food product being cooked; and

causing the controller to adjust the dampers to alter the condition in the cooking chamber.

11. The method of claim 9, wherein the detecting the condition includes detecting at least a selected one of air temperature, flow rate, humidity, and/or product internal temperature.

12. The method of claim 8, wherein the controlling the position of the dampers includes independently controlling the dampers.