Oven for preparing fried food products

• US 4,711,164 A
• Filed: 02/27/1986
• Issued: 12/08/1987
• Est. Priority Date: 04/19/1985
• Status: Expired due to Fees

• Current Assignee: Fausto C. Mendoza
• Original Assignee: Fausto C. Mendoza
• Inventors: Mendoza, Fausto C.
• Primary Examiner(s): Simone, Timothy F.
• Application Number:
  US06/834,400
• Time in Patent Office: 649 Days
• Field of Search: 99/443 C, 99/443 R, 99/355, 99/352, 99/395, 99/397, 99/331, 426/523
• US Class Current: 99/339
• CPC Class Codes: A21B 1/42 characterised by the baking surfaces moving during the baking

Abstract

An improved oven for preparing fried products includes a frame structure across which several transport belts traverse and carry product through a series of sets of burners disposed at different zones or levels of the oven. The sets of burners operate in accordance with known principles of convective flow of heat to produce different temperatures at different levels and in such a sequence that on entering the oven the product is subjected to a high temperature that then progressively diminishes as the product is carried through the different levels of the oven until it finally exits therefrom.

Claims

1. An improved oven for preparing fried products, comprising:

(a) a frame structure;

(b) a plurality of sets of burners disposed at different levels of said structure, said sets of burners being operable to produce different temperatures at said different levels of said structure; and

(c) a plurality of transport belts mounted across said structure and being operable to traverse said structure and carry product along a serpentine path through said sets of burners at said different levels, each of said belts having an upper run and a lower run, said lower and upper runs of some of said belts being disposed closely adjacent respective upper and lower runs of others of said belts and having laterally spaced apart raised separator elements thereon which form elongated hollow chambers between said adjacent runs of separate belts and adjacent given ones of said sets of burners at respective ones of said levels of said structure which chambers by themselves constitute mini-ovens at said respective levels.

2. The improved oven as recited in claim 1, wherein said belts are disposed about an extend between pairs of rollers mounted on said structure at said different levels thereof.

3. The improved oven as recited in claim 1, wherein said sets of burners are operable at different temperatures and in such a sequence that upon entering said oven the product is subjected to the set of said burners producing the highest temperature level in said oven and thereafter the temperature level progressively diminishes as the product is carried through said different levels of said structure until the temperature reaches its lowest level as the product finally exits from said oven.

4. The improved oven as recited in claim 3, wherein the initial temperature level upon entering said oven is three or more times greater than said final temperature upon exiting said oven.

5. The improved over as recited in claim 4, wherein said initial temperature level is approximately 600 degrees C. and said final temperature is approximately 150 degrees C.