Jet impingement batch oven
OwnerMichael J. Dobie, Carl J. Dougherty +1inventors
InventorsMichael J. Dobie, Carl J. Dougherty, John R. Norris
Life of this patent
Estimating the term…
Abstract
Apparatus to transfer heat to the surface of a product includes a product support, a duct having a duct entrance, a duct outlet and a longitudinal duct axis and a plenum for delivering temperature controlled fluid into the entrance of the duct such that fluid flows longitudinally of the duct toward the outlet. A perforated plate has at least one orifice, having an orifice axis extending generally toward a product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction. The longitudinal duct axis of the duct is rotated relative to the orifice axis for changing the direction of the jet axis relative to the orifice axis for moving the jet axis relative to the product support.
Claims19
A method for transferring heat between a stream of fluid impinging the surface of a product and a product comprising:
- a) controlling the temperature of a volume of fluid;
- b) establishing an array of paths from said volume of fluid toward a stationary orifice such that a stream of fluid is formed as fluid flows through the orifice;
- and
- c) delivering temperature controlled fluid along each path of said array of paths such that the direction of the stream of fluid flowing from the orifice changes in response to changes in the direction of the flow of fluid toward the orifice such that heat is transferred between the surface of the product and the stream of fluid impinging the surface of the product;
- and
- d) delivering microwave energy toward said food product.
A method for controlling heat transfer between fluid flowing through an orifice forming a jet that impinges against the surface of a product comprising the steps of:
- positioning a member having a stationary orifice in a predetermined location relative to the surface of a product, said orifice having an orifice axis extending generally toward the surface of the product;
- controlling the direction of fluid flow toward said orifice for controlling the direction of fluid flowing out of said orifice toward the surface of the product;
- changing the direction of fluid flow toward said orifice for changing the direction of fluid flowing from said orifice toward the surface of the product;
- and
- delivering microwave energy toward said food product.
A method of sweeping a stream of fluid across a surface comprising:
- a) delivering temperature controlled fluid into a chamber, said chamber having a stationary outlet orifice;
- b) directing fluid in said chamber along a path toward said outlet orifice such that a fluid stream is formed;
- c) changing the direction of said path relative to said outlet orifice for changing the direction of said fluid stream from said outlet orifice;
- and
- d) delivering microwave energy toward said food product.
Apparatus to transfer heat to the surface of a product comprising:
- a product support;
- a duct having a duct entrance, a duct outlet and a longitudinal duct axis;
- a plenum for delivering temperature controlled fluid into said entrance of said duct such that fluid flows longitudinally of said duct toward said outlet;
- a stationary perforated jet plate spaced from said product support, said plate having at least one orifice, said orifice having an orifice axis extending generally toward said product support for forming a jet of fluid, having a jet axis, flowing in a predetermined direction;
- drive means for moving said longitudinal duct axis relative to said orifice axis for changing the direction of said jet axis relative to said orifice axis for moving said jet relative to the product support;
- and
- means for delivering microwave energy toward said product support.
Dependencies are inferred from the claim text.