US 4,308,853 AGranted

Forced hot air alimentary oven

OwnerRodger Thirodeinventor

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Abstract

Forced hot air alimentary oven comprises an insulated housing, vertically extending chambers situated at opposite sides of the housing, a plurality of parallel, superposed cooking compartments extending horizontally across the housing, heating elements, and a motor-driven fan for forcing the heated air throughout the housing. Relatively long and narrow passageways are defined between the open upper end of each compartment and the base of the compartment located thereabove. Pairs of spaced lips at opposite ends of each passageway act as entrance, and exit, apertures for facilitating communication between the chambers and the cooking compartments. The lips create a stream, or first zone, of rapidly moving laminarly flowing heated air that heats the food products in the superior compartment; a second, larger zone of slower moving air is utilized to heat the food products in the lower compartment. The two zoned hot air flow cooks foods with differing moisture content, such as fruit pies, evenly and thoroughly. The heated air can be circulated uniformly throughout the oven from left to right, or vice versa, by adjusting an inverter operatively associated with the fan. Also, the speed at which the hot air is forced through the oven can be adjusted in different ways, i.e., varying the fan speed, regulating a shutter, or regulating a by-pass mechanism, so that the hot air can properly cook a variety of items placed in the compartments.

Claims4

Dependent claims

A forced, hot air alimentary oven adapted to cook food products containing components with different moisture contents, such oven comprising:

(a) an insulated housing (1),
(b) heating means (3) for elevating the temperature of the air within the housing,
(c) vertically extending chambers (7,8) situated at opposite sides of said housing,
(d) a plurality of parallel, superposed cooking compartments (5) extending horizontally across said housing between said chambers,
(e) each cooking compartment comprising a pair of spaced sidewalls (5a, 5b) and a base wall (9 or 10) extending horizontally between said sidewalls to define an upwardly opening compartment, said base wall being adapted to receive thereon food products to be cooked,
(f) a plurality of passageways for communicating with said chambers, each passageway extending horizontally across the open upon end of a cooking compartment,
(g) means (2, 2a) for forcing the air heated by said heating means through said chambers and said passageways in sufficient volume and at sufficient speed to cook the food products, the improvement comprising:
(1) a pair of spaced lips (11a, 11b) extending a short distance into each of said passageways to serve as an entranceway between a chamber and a cooking compartment,
(2) said lips creating a zone (A) of high speed, laminar flow of heated air that is defined on one side by the base wall of the superior cooking compartment,
(3) whereby the heated air transfers the bulk of its heat energy through the base wall of the superior cooking compartment to the bottom of the food products received thereon and the lower cooking compartment receives only the lesser amount of heat energy present in the secondary air currents (zone B) that break away from the zone of high speed, laminar flow of heated air.

7 more elements

Dependencies are inferred from the claim text.