ATMOSPHERIC ROTISSERIE BURNER WITH CONVECTION HEATING

• US 20170079475A1
• Filed: 09/18/2015
• Published: 03/23/2017
• Est. Priority Date: 09/18/2015
• Status: Active Grant

• Current Assignee: 7794754 Canada Inc.
• Original Assignee: 7794754 Canada Inc.
• Inventors: Buckley, Kenneth Michael, Banu, Cristian Mitroi
• Granted Patent: US 10,051,995 B2
• Time in Patent Office: Days
• CPC Class Codes: A23L 5/17 in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
• CPC Class Codes: A23V 2002/00 Food compositions, function of food ingredients or processes for food or foodstuffs
• CPC Class Codes: A47J 37/042 with food supports arranged on wheels or spiders rotating about a horizontal axis
• CPC Class Codes: A47J 37/0641 with forced air circulation, e.g. air fryers

Abstract

The present invention provides a device for cooking food that has a cooking cavity defined by a front wall, a back wall that opposes the front wall, two opposing side walls, a ceiling, and a floor that opposes the ceiling; a substrate for supporting a food item, the substrate substantially enclosed by the cavity; a first plenum spanning between the two opposing side walls, said plenum comprising a first segment proximal to the back wall, a second segment proximal to the ceiling, and at least one third segment that joins the first segment and the second segment; a second plenum positioned proximal to but medially displaced from the first plenum; a flame heating element located between the first plenum and the second plenum; and at least one air movement device located proximal to a region in which the front wall and ceiling intersect.

Claims

1. A device for cooking food, said device comprising:

a cooking cavity, wherein the cavity is defined by a front wall, a back wall that opposes the front wall, two opposing side walls, a ceiling, and a floor that opposes the ceiling;

a substrate for supporting a food item, the substrate substantially enclosed by the cavity;

a first plenum spanning between the two opposing side walls, said plenum comprising a first segment proximal to the back wall, a second segment proximal to the ceiling, and at least one angled segment that joins the first segment and the second segment;

a second plenum positioned proximal to but medially displaced from the first plenum;

a flame heating element located between the first plenum and the second plenum; and

at least one air movement device located proximal to a region in which the front wall and ceiling intersect.

2. The device of claim 1, wherein a secondary air inlet is located on the back wall and transports air to the space between the first plenum and second plenum and under the flame heating element.

3. The device of claim 2, wherein the secondary air inlet is a channel extending along substantially the entire length of the back wall.

4. The device of claim 1, wherein the second plenum has a plurality of openings located at a vertical distance superior to the flame heating element.

5. The device of claim 4, wherein substantially all of the openings are the same height above the burner and the vertical distance is between about ¾

of an inch and 1.5″

above the flame heating element.

6. The device of claim 1, wherein a flame sensor is placed between the first plenum and the second plenum and proximal to the flame heating element.

7. The device of claim 1, wherein the substrate for supporting a food item is a plurality of baskets.

8. A method for cooking food, the method comprising maintaining fluid communication between the food and an open flame in a forced air convection environment.

9. The method as recited in claim 8 wherein one side of the food is exposed to a first heating source maintained at a first temperature while the other side of the food is exposed to a second heating source.

10. The method as recited in claim 9 wherein the air is maintained at a temperature of between approximately 190°

C. and approximately 260°

C.

11. The method as recited in claim 9 wherein the first heating source is a webbing heated by the open flame and thicker sides of the food are continually facing the first heating source.

12. The method as recited in claim 9 wherein the second heating source is circulating air and thinner sides of the food are continually facing the second heating source.

13. The method as recited in claim 9 wherein the first heating source is maintained at a first temperature T1 and the second heating source is maintained at a second temperature T2 that is lower than T1.

14. The method as recited in claim 13 wherein thicker sides of the food are continuously facing the first heating source.

15. The method as recited in claim 13 wherein thinner sides of the food are continuously facing the second heating source.