Combination high speed infrared and convection conveyor oven and method of using

• US 6,369,360 B1
• Filed: 05/19/2000
• Issued: 04/09/2002
• Est. Priority Date: 05/21/1999
• Status: Expired due to Term

• Current Assignee: ACP of Delaware Incorporated (ACP)
• Original Assignee: Maytag Corporation (Whirlpool Corporation)
• Inventors: Cook, Edward R.
• Primary Examiner(s): PELHAM, JOSEPH MOORE
• Application Number:
  US09/574,290
• Time in Patent Office: 690 Days
• Field of Search: 219/388, 219/400, 219/405, 219/411, 126/21.A, 994/43.C, 994/74, 994/76, 994/77, 993/86, 392/375, 392/376
• US Class Current: 219/388
• CPC Class Codes: A21B 1/26 by hot air
• CPC Class Codes: A21B 1/48 with surfaces in the form of an endless band

Abstract

In a broad aspect, the invention is a conveyorized oven for heating food products comprising: a cavity having two continuous access openings; a convection heating source, the convection heating source including a heating element, a blower, and a plenum in communication with the cavity, the convection heating source providing heated air to the cavity; an upper radiant energy heating source in communication with the cavity, the upper radiant energy heating source including an infrared light source and at least one reflector providing radiant energy to the cavity; a lower radiant energy heating source in communication with the cavity, the lower radiant energy heating source providing radiant energy to the cavity; and a conveyor system for transporting food products through the first continuous access opening, the cavity, and the second continuous access opening at a rate of speed sufficient to allow the food products to be heated.

Claims

1. A conveyorized oven for heating food products comprising:

a cavity having a first continuous access opening and a second continuous access opening;

a convection heating source, the convection heating source including a heating element, a blower, and a plenum in communication with the cavity, the convection heating source providing heated air to the cavity;

an upper radiant energy heating source in communication with the cavity, the upper radiant energy heating source including an infrared light source and at least one reflector providing radiant energy to the cavity;

a lower radiant energy heating source in communication with the cavity, the lower radiant energy heating source providing radiant energy to the cavity; and

a conveyor system for transporting food products through the first continuous access opening, the cavity, and the second continuous access opening at a rate of speed sufficient to allow the food products to be heated.

2. The conveyorized oven of claim 1, wherein the infrared light source includes at least one halogen lamp.

3. The conveyorized oven of claim 2, wherein the infrared light source includes a plurality of halogen lamps, each of the plurality of halogen lamps having a corresponding reflector.

4. The conveyorized oven of claim 3, wherein the lower radiant energy heating source includes a nickel chromium ribbon.

5. The conveyorized oven of claim 1, wherein the convection heating source is disposed adjacent the first access opening and the radiant energy heating source is disposed adjacent the second access opening.

6. The conveyorized oven of claim 5, wherein the conveyor system includes a conveyor belt driven by a conveyor motor.

7. The conveyorized oven of claim 6, wherein the upper radiant energy heating source is disposed above the conveyor belt thereby providing radiant energy in a downward direction.

8. The conveyorized oven of claim 7, wherein the convection heating source is disposed above the conveyor belt thereby providing convection heat in a downward direction.

9. The conveyorized oven of claim 8, wherein the lower radiant energy heating source is disposed below the conveyor belt thereby providing radiant heat in an upward direction.

10. A method for heating food products comprising the steps of:

providing a food product;

applying convection heat to the food product in a cavity for an amount of time sufficient to partially heat the food product, wherein the convection heat is provided to the cavity by a convection heat source, the convection heating source including a heating element, a blower, and a plenum in communication with the cavity; and

applying radiant heat to the food product in the cavity for an amount of time sufficient to completely heat the food item, wherein the radiant heat is provided to the cavity by two radiant energy heating sources in communication with the cavity, one radiant energy heating source applying radiant heat in a downward direction and the other radiant energy heating source applying radiant heat in an upward direction.

11. The method of claim 10, wherein the convection heat is applied to the food product in a downward direction.

12. A method for heating food products comprising the steps of:

providing a food product;

providing a conveyorized oven, the conveyorized oven including a cavity having first and second continuous access openings, a convection heating source, an upper radiant energy heating source, a lower radiant energy heating source, and a conveyor belt and a conveyor motor for moving the conveyor belt through the first continuous access opening, the cavity, and the second continuous access opening;

transporting the food product on the conveyor belt through the first continuous access opening into the cavity;

applying only convection heat to the food product in the cavity, the convection heat provided to the cavity by a convection heat source in communication with the cavity;

applying radiant energy to the food product in the cavity, the radiant heat provided to the cavity by an upper radiant energy heating source and a lower radiant energy heating source in communication with the cavity; and

transporting the food product on the conveyor belt through the second continuous access opening out of the cavity.

13. The method of claim 12, wherein the convection heat is applied to the food product in a downward direction.

14. The method of claim 12, wherein the radiant heat is applied to the food product by two radiant energy heating sources, one radiant energy heating source applying radiant heat in a downward direction and the other radiant energy heating source applying radiant heat in an upward direction.