Compact quick-cooking convectional oven

• US 6,060,701 A
• Filed: 11/25/1998
• Issued: 05/09/2000
• Est. Priority Date: 05/27/1997
• Status: Expired due to Term

• Current Assignee: TurboChef Technologies Incorporated (Middleby Corporation)
• Original Assignee: TurboChef Technologies Incorporated (Middleby Corporation)
• Inventors: McKee, Philip R., Winkelmann, Earl R., Pool, James K. III
• Primary Examiner(s): Leung, Philip H.
• Application Number:
  US09/199,902
• Time in Patent Office: 531 Days
• Field of Search: 219/710, 219/702, 219/720, 219/681, 219/682, 219/683, 219/685, 219/400, 219/401, 126/21 A, 99/451, 99/468, 99/474, 99/467, 99/325, 99/330
• US Class Current: 219/681
• CPC Class Codes: F24C 15/322 with forced circulation
• CPC Class Codes: H05B 6/6476 the refrigerating air being used for convection
• CPC Class Codes: H05B 6/666 Safety circuits emergency protective circuits in general H02H
• CPC Class Codes: H05B 6/687 for cooking

Abstract

An oven for cooking a food product, at least partially by hot gas flow and at least partially by microwave energy, includes a housing defining a cooking chamber for receiving a food product for cooking, and a conduit for providing gaseous communication outside of the cooking chamber, between the chamber bottom and the chamber top, the conduit also serving as a hot gas plenum. Preferably the conduit has a free volume of space less than the free volume of space of the cooking chamber, and the oven has custom cooking and/or custom finishing capabilities.

Claims

1. A compact quick-cooking convectional oven for cooking a food product at least partially by hot gas flow, comprising:

(A) a compact housing defining a quick-cooking cooking chamber having a top, a bottom and support means therebetween for receiving a food product for cooking, and conduit means for providing gaseous communication outside of said cooking chamber, between said chamber bottom and said chamber top, said conduit means also serving as a hot gas plenum having a free volume of space less than the free volume of space of said cooking chamber;

(B) associated with said cooking chamber, directing means for directing the gas from said conduit means onto the food product in said cooking chamber, and return means to direct the gas from said cooking chamber into said conduit means;

(C) associated with said conduit means, a thermal energy source for heating gas disposed in said conduit means;

(D) flow means for causing a flow of gas between said return means and said directing means via said conduit means; and

(E) control means for independently varying at least one of the effective volumetric flow rate of said gas flow into said cooking chamber and the temperature of said gas flow into said cooking chamber, without regard to humidity and without human intervention.

2. The oven of claim 1 additionally comprising:

(i) microwave means for at least partially cooking the food product in said cooking chamber by microwave energy;

(ii) user-operable means connected to said control means for generically identifying to the control means the food product placed in said cooking chamber to be cooked; and

(iii) means for translating the user-operable means of identification into a generic cooking formula specifying cook parameters for all events in the cooking cycle, including the cook time for each event, the percentage of the cook time hot gas energy is used, and the percentage of the cook time microwave energy is used.

3. The oven of claim 1 additionally including a first temperature sensor disposed in or adjacent said cooking chamber, said control means being responsive to said first temperature sensor.

4. The oven of claim 3 additionally including a second temperature sensor disposed in or adjacent said thermal energy source, said control means being responsive to said second temperature sensor.

5. The oven of claim 1 further including user-operable custom finishing means connected to said control means for causing custom finishing of an already cooked food product to further heat the food product, to further brown the food product, or a combination thereof.

6. The oven of claim 1 further including user-operable custom is cooking means connected to said control means for causing custom cooking of an only partially cooked food product by reducing further heating of the same, reducing further browning of the same, or a combination thereof.

7. A compact quick-cooking convectional oven for cooking a food product at least partially by hot gas flow, comprising:

(A) a compact housing defining a quick-cooking cooking chamber having a top, a bottom and a support therebetween for receiving a food product for cooking, and a conduit for providing gaseous communication outside of said cooking chamber, between said chamber bottom and said chamber top, said conduit also serving as a hot gas plenum having a free volume of space less than the free volume of space of said cooking chamber;

(B) associated with said cooking chamber, a director for directing the gas from said conduit onto the food product in said cooking chamber, and a return to direct the gas from said cooking chamber into said conduit;

(C) associated with said conduit, a thermal energy source for heating gas disposed in said conduit;

(D) a blower for causing a flow of gas between said return and said director via said conduit; and

(E) a control unit for independently varying at least one of the effective volumetric flow rate of said gas flow into said cooking chamber and the temperature of said gas flow into said cooking chamber, without regard to humidity and without human intervention.

8. The oven of claim 7 additionally comprising:

(i) a microwave generator for at least partially cooking the food product in said cooking chamber by microwave energy;

(ii) user-operable identifiers connected to said control unit for generically identifying to said control unit the food product placed in said cooking chamber to be cooked; and

(iii) a translator for translating the user-operable identifiers into a generic cooking formula specifying cook parameters for all events in the cooking cycle, including the cook time for each event, the percentage of the cook time hot gas energy is used, and the percentage of the cook time microwave energy is used.

9. The oven of claim 7 additionally including a first temperature sensor disposed in or adjacent said cooking chamber, said control units being responsive to said first temperature sensor.

10. The oven of claim 9 additionally including a second temperature sensor disposed in or adjacent said thermal energy source, said control unit being responsive to said second temperature sensor.

11. The oven of claim 7 further including a user-operable custom finishing system connected to said control unit for causing custom finishing of an already cooked food product to further heat the food product, to further brown the food product, or a combination thereof.

12. The oven of claim 7 further including a user-operable custom cooking system connected to said control unit for causing custom cooking of an only partially cooked food product by reducing further heating of the same, reducing further browning of the same, or a combination thereof.