High-speed cooking oven with optimized cooking efficiency
US8022341B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Nov 6, 2008 |
| Grant date | Sep 20, 2011 |
| Priority date | — |
| Expiry date | Sep 18, 2029 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY02P60/80
- WIPO fieldElectrical machinery, apparatus, energy
- WIPO sectorElectrical engineering
Abstract
An improved oven is aimed at optimizing heat transfer and delivering an optimal cooking efficiency in comparison to conventional high-speed cooking ovens. The oven includes tubes that generate plume arrays of a heated gas and introduce them into a cooking chamber of the oven. The tubes may be removably located at the bottom of the cooking chamber of the oven. The tubes are dimensioned for hot air impingement to tighten impingement plume arrays, subject to the space constraints of the oven's cooking chamber. With the optimized cooking efficiency provided by the present invention, high-speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts, preferably between 110 and 125 volts, with more productive results, so that the high-speed cooking technology may find wider applicability and a broader customer base.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.