초록 ▼

A method for controlling the water vapor content of recirculating air in a conveyorized convection oven for food products wherein the temperature of recirculating air is maintained at or above the desired temperature which the food product is to attain before exiting the oven. Recirculating air cont

A method for controlling the water vapor content of recirculating air in a conveyorized convection oven for food products wherein the temperature of recirculating air is maintained at or above the desired temperature which the food product is to attain before exiting the oven. Recirculating air contacts water in a reservoir maintained at a temperature below the temperature of the recirculating air, but above the temperature of food products entering the oven.

대표청구항 ▼

A method for controlling the water vapor content of recirculating air in a conveyorized convection oven for food products, said method comprising the steps of: controlling the temperature of said recirculating air at or above the desired temperature for food products exiting said oven; forming first

A method for controlling the water vapor content of recirculating air in a conveyorized convection oven for food products, said method comprising the steps of: controlling the temperature of said recirculating air at or above the desired temperature for food products exiting said oven; forming first jets of said recirculating air; directing said first jets at the surface of liquid in a reservoir maintained at a temperature below the temperature of said recirculating air, but above the temperature of food products entering said oven, to maintain the water vapor content below the saturation point of the recirculating air; forming second jets of recirculating air; and directing said second jets toward the surface of a food product moved by a conveyor, such that moisture carried by said second jets condenses onto the surface of a food product to provide rapid initial heating and such that the second jets controllably evaporate moisture from the surface of the food product and remove a moist boundary layer of air after the temperature of the food product increases to accelerate the rate of heat transfer between the recirculating air and the food product while preventing excessive drying of the food product.