SYSTEMS AND METHODS FOR ADJUSTING OVEN COOKING ZONES

• US 20130133637A1
• Filed: 05/31/2012
• Published: 05/30/2013
• Est. Priority Date: 05/31/2011
• Status: Abandoned Application

• Current Assignee: John Bean Technologies Corporation
• Original Assignee: John Bean Technologies Corporation
• Inventors: McVeagh, Charles, Morey, Owen E., Kane, Scott M., Gunawardena, Ramesh M., Paschoalini, Frank E., Stang, Scott E.
• Application Number:
  US13/485,713
• Publication Number:
  US 20130133637A1
• Time in Patent Office: Days
• US Class Current: 126/15.R
• CPC Class Codes: A21B 1/26 by hot air
• CPC Class Codes: A21B 1/28 by gaseous combustion products
• CPC Class Codes: A21B 1/48 with surfaces in the form of an endless band
• CPC Class Codes: F24C 15/001 arrangements for discharging combustion gases

Abstract

A cooking system having adjustable oven cooking zones generally includes a spiral stack disposed within a cooking oven chamber, the spiral stack including a plurality of tiers, and a circulation system for delivering gaseous cooking medium to the spiral stack in the cooking oven chamber. The system further includes a mezzanine assembly including an inner mezzanine and an outer mezzanine, wherein the position of the inner mezzanine is movable relative to the position of the outer mezzanine. Methods for adjusting cooking zones in an oven, and systems and methods for bidirectional flow systems for cooking ovens, are also provided.

Claims

1. A cooking system having adjustable oven cooking zones, the system comprising:

(a) a spiral stack disposed within a cooking oven chamber, the spiral stack including a plurality of tiers;

(b) a circulation system for delivering gaseous cooking medium to the spiral stack in the cooking oven chamber; and

(c) a mezzanine assembly including an inner mezzanine and an outer mezzanine, wherein the position of the inner mezzanine is movable relative to the position of the outer mezzanine.

2. The system of claim 1, wherein the flow of the gaseous cooking medium is a substantially vertical flow through the spiral stack.

3. The system of claim 1, wherein the position of the inner mezzanine is vertically moveable upward or downward relative to the outer mezzanine.

4. The system of claim 1, wherein the mezzanine assembly divides the spiral stack into first and second cooking zones.

5. The system of claim 4, wherein the first and second cooking zones are selected from the group consisting of high pressure and low pressure cooking zones.

6. The system of claim 4, wherein the first and second cooking zones are selected from the group consisting of condensation and convection cooking zones.

7. The system of claim 1, wherein the circulation system is unidirectional.

8. The system of claim 1, wherein the circulation system is bidirectional.

9. The system of claim 8, wherein the position of the inner mezzanine is changed with a change in circulation direction.

10. The system of claim 8, wherein the position of the inner mezzanine remains constant with a change in circulation direction.

11. The system of claim 1, wherein the spiral stack includes a conveyor belt having inner and outer links, wherein the inner links and outer links include apertures for improving cross flow across the plurality of tiers.

12. The system of claim 11, wherein each aperture in each inner link is greater than about 10% of the total surface area of each inner link.

13. The system of claim 1, wherein the spiral stack includes a self-stacking conveyor belt.

14. The system of claim 1, wherein the spiral stack includes a conveyor belt including a plurality of superimposed tiers defining a pervious annulus.

15. A method of adjusting cooking zones in an oven, the method comprising:

(a) positioning an inner mezzanine in a first position in a spiral stack, the spiral stack including a plurality of tiers; and

(b) moving the inner mezzanine substantially vertically relative to an outer mezzanine.

16. The method of claim 15, further comprising directing gaseous cooking medium into the spiral stack in a substantially vertical flow path in either or a first or a second direction.

17. The method of claim 16, wherein a portion of the gaseous cooking medium flows in a substantially horizontal cross flow pattern across one or more of the plurality of tiers.

18. The method of claim 16, further comprising changing the direction of the flow path into the spiral stack in a substantially vertical flow path to the other of the first or second direction.

19. The method of claim 17, further comprising moving the inner mezzanine from a first position to a second position with a change in direction of the flow path into the spiral stack.

20. A bidirectional flow system for a cooking oven, the flow system comprising:

(a) an oven chamber having a first cooking zone in fluid communication with a second cooking zone;

(b) a gas circulation system for supplying gaseous cooking medium initially to either of the first or second cooking zone; and

(c) a return assembly for receiving returned gaseous cooking medium, wherein the return assembly includes a plurality of louvers that are adjustable to receive returned gaseous cooking medium from the other of the first or second cooking zone.

21. The flow system of claim 20, wherein the plurality of louvers are attached to a substantially upright structure.

22. The flow system of claim 21, wherein the substantially upright structure includes bearing supports for each of the plurality of louvers.

23. The flow system of claim 20, wherein the plurality of louvers are linked to adjacent louvers by linkages.

24. The flow system of claim 20, wherein gaseous cooking medium is supplied by using positive pressure.

25. The flow system of claim 20, wherein gaseous cooking medium is returned by using vacuum pressure.

26. A method of changing flow direction of gaseous cooking medium in a cooking oven, the method comprising:

(a) supplying gaseous cooking medium initially to either a first cooking zone or a second cooking zone; and

(b) receiving returned gaseous cooking medium, wherein the return assembly includes a plurality of louvers that are adjustable to receive returned gaseous cooking medium from the other of the first or second cooking zone.

27. The method of claim 26, further comprising positioning the plurality of louvers in a first configuration to receive returned gaseous cooking medium from the first cooking zone.

28. The method of claim 27, further comprising positioning the plurality of louvers in a second configuration to receive returned gaseous cooking medium from the second cooking zone.