PROCESS FOR CONTROLLING THE COOKING PROCESS IN COMMERCIAL BATCH OVENS
First Claim
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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.
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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.)
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Citations
12 Claims
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1. A batch cooking oven utilizing heated air flow for cooking food product contained in the oven, the oven comprising:
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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. - View Dependent Claims (2, 3, 4, 5, 6, 7)
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8. A method for batch cooking food products, comprising:
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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. - View Dependent Claims (9, 10, 11, 12)
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Specification