Food preparation apparatus and methods

A method of baking a food product, the method comprising:

• inserting an unrisen food product into a baking compartment of a baking device through a door opening in the baking device;
• allowing the unrisen food product to rest within the baking compartment for a time to allow the unrisen food product to rise;
• operating a secondary blower to move gas from the baking compartment through an exhaust opening in the baking device to ambient atmosphere after the time to allow the unrisen food product to rise is complete, the exhaust opening being different from the door opening;
• and
• heating the baking compartment to bake the food product, wherein heating the baking compartment includes operating a primary blower to move heated gas in the baking compartment, the primary blower being different from the secondary blower.

An oven for proofing and baking dough, the oven comprising:

• a baking compartment configured to receive the dough;
• a first blower configured to move gas within the baking compartment;
• a heating system configured to control the temperature within the baking compartment, the heating system including at least one heating element;
• a humidification system configured to control the humidity within the baking compartment;
• a venting system configured to selectively vent gas from the baking compartment, the venting system including a vent and a second blower, different than the first blower, configured to exhaust gas from the baking compartment out of the vent;
• and
• a controller configured to control the operation of the first blower, the heating system, the humidification system, and the venting system, the controller including a processor and a tangible, computer readable non-transitory storage medium including processor executable instructions for controlling the operation of the first blower, the heating system, the humidification system and the venting system when the instructions are executed by the processor, the instructions including instructions for:
• controlling the temperature and humidity in the baking compartment according to a dough proofing recipe for proofing the dough to proof the dough in the baking compartment by causing the dough to rise, said instructions for controlling the temperature comprising instructions for operating the first blower to move gas into the baking compartment and instructions for operating said at least one heating element to heat the gas, wherein the tangible, computer readable non-transitory storage medium includes the dough proofing recipe;
• operating the second blower, after at least partially proofing the dough in the baking compartment, to exhaust gas from the baking compartment out the vent to reduce the humidity in the baking compartment;
• and
• controlling the temperature and humidity in the baking compartment according to a baking recipe for baking the dough to bake the dough into bread, said instructions for controlling the temperature comprising instructions for operating the first blower to move gas into the baking compartment and instructions for operating the at least one heating element to heat the gas, wherein the tangible, computer readable non-transitory storage medium includes the baking recipe.

An oven for proofing and baking an unrisen food product, the oven comprising:

• a baking compartment configured to receive the unrisen food product and to allow the unrisen food product to rest for a time to allow the unrisen food product to rise;
• a door opening in communication with the baking compartment and configured to allow the unrisen food product to be inserted into the baking compartment by moving the unrisen food product through the door opening;
• a door to the baking compartment, the door movable between a closed position closing the door opening to the baking compartment and an open position allowing access to the baking compartment via the door opening;
• an exhaust opening in communication with the baking compartment, the exhaust opening being different from the door opening;
• an exhaust blower configured to move gas from the baking compartment through the exhaust opening to ambient atmosphere;
• a primary blower, different from the exhaust blower, configured to move gas in the baking compartment;
• a heating system configured to control the temperature within the baking compartment;
• and
• a controller configured to control the operation of the exhaust blower and the heating system, the controller including a processor and a tangible, computer readable non-transitory storage medium including processor executable instructions for controlling operation of the primary blower, the exhaust blower, and the heating system when the instructions are executed by the processor, the instructions including instructions for:
• operating the exhaust blower to move gas from the baking compartment through the exhaust opening in the baking device to ambient atmosphere after a time to allow the unrisen food product to rise in the baking compartment is complete;
• and
• heating the baking compartment to bake the food product via the heating system, wherein heating the baking compartment includes operating the primary blower to move gas in the baking compartment.