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AssigneeHeat and Control, Inc.
InventorsAndrew A. Caridis, Anthony A. Caridis, Clark K. Benson, Lernardo P. Murgel, James A. Padilla
Estimating the term…
An oven for continuous cooking of products carried upon a open mesh wire conveyor provides the impingement of a cooking vapor from air discharge structure having ports arrayed above and below the conveyor. The discharge ports extend laterally of the conveyor and communicate with upper and lower plenums each charged by blower fans which draw cooking vapor from low pressure corridors alongside the product conveyor. Gas, electric or thermo fluid heaters are disposed in the corridors. The discharge ports are in slot form disposed about the apex of a Vee shaped riser spaced from the adjacent riser to provide a low pressure flow channel communicating with the corridors giving a rapid velocity change of the cooking vapor from turbulent to a less turbulent flow. The distance for vapor travel between the upper discharge ports and the product carrying conveyor is variable. Temperature and moisture content of the process vapor can be changed to suit cooking conditions.
A method of cooking food products by impinging a process vapor on the products, comprising the steps of providing an oven including a housing having an inlet for food products to
A continuous method of cooking food products, comprising the steps of providing an oven including a housing having an inlet for food products to be cooked and an outlet through which food products leave the oven, the oven being provided with a conveyor of generally permeable construction extending through the oven inlet and outlet, loading onto the conveyor food products to be cooked in the oven and conveying them into the oven, creating a process vapor in the oven at a predetermined temperature and humidity for cooking the food products, dispersing the process vapor in a plurality of high speed streams projecting substantially normal to the general plane of the conveyor from above and from below the conveyor, such streams extending substantially laterally across the full width of the conveyor, thereafter collecting the process vapor in corridors disposed alongside the conveyor and moving the vapor at a substantially slower speed to a blower, heating the process vapor in the corridors and removing the cooked food products from the conveyor.
A method of cooking food products by impinging a process vapor on the products, comprising the steps of providing an oven including a housing having an inlet for food products to be cooked in the oven and an outlet through which the cooked food products are emitted from the oven thereby defining a food product travel path,
Dependencies are inferred from the claim text.