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A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness abo

A cooking device that is capable of rapidly cooking food products such as in toasting bread products or cooking pizza. The cooking device uses air impingement from above and/or below the food product. In some cases an infrared heater is additionally used to impart a desired color and crunchiness about a surface of the food product. In some cases, a boost in thermal energy is applied to the bottom of the food product vis-à-vis the top thereof. In some cases, the boost is due to an extra heater, which may be gas or electric. The device is particularly adapted for toasting bread products, cooking sandwich products (toasting the bread and heating the sandwich filler) and/or cooking pizza. Rapid cooking times are achieved by delivering more thermal energy to the top or bottom of the food product, depending on the type thereof, to give quality and speed. For example, a pizza can be cooked to have a crisp bottom without burning a cheese topping.

대표청구항 ▼

1. A cooking device which comprises: a heating assembly that provides thermal energy to a too and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said too said heating assembly comprising a first air imping

1. A cooking device which comprises: a heating assembly that provides thermal energy to a too and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said too said heating assembly comprising a first air impingement assembly that provides upper columns of air to said top, a second air impingement assembly which provides lower columns of air to said bottom and an infrared heater that provides infrared heat directly to said bottom, wherein said infrared heater is disposed between said second air impingement assembly and said bottom. 2. The cooking device of claim 1, wherein said infrared heater includes a heater element that is disposed so as to weave about said lower columns of air without being directly within a path of said lower columns of air. 3. The cooking device of claim 2, wherein said second air impingement assembly includes a surface with a plurality of apertures through which said lower columns of air are delivered, and wherein said heater element does not overlie any of said apertures. 4. The cooking device of claim 3, wherein said first and second air impingement assemblies comprises an upper plenum assembly and a lower plenum assembly, respectively, that provide said upper and lower columns of air, respectively. 5. A cooking device which comprises: a heating assembly that provides thermal energy to a top and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said top, said heating assembly comprising a first air impingement assembly that provides upper columns of air to said top, a second air impingement assembly which provides lower columns of air to said bottom and an infrared heater that provides infrared heat directly to said bottom, wherein said infrared heater is disposed inside said second air impingement assembly. 6. The cooking device of claim 5, wherein said infrared heater comprises a heater element that is disposed to weave about said lower columns of air without being directly within said lower columns of air. 7. The cooking device of claim 6, wherein said first air impingement assembly comprises an upper plenum that is disposed to provide said upper columns of air and said second air impingement assembly comprises a lower plenum that is disposed to provide said lower columns of air, and wherein said heater element is disposed in said lower plenum. 8. A cooking device which comprises: a heating assembly that provides thermal energy to a top and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said top, said heating assembly comprising a first air impingement assembly that provides upper columns of air to said top, a second air impingement assembly which provides lower columns of air to said bottom, an additional heater that heats the air that forms said upper and lower columns of air and an infrared heater that provides infrared heat directly to said bottom and that is disposed with respect to said lower columns of air so that said infrared heat and said lower columns of air are provided co-extensively to said bottom, and wherein said heating assembly provides a circulating air stream that is heated by said additional heater and is divided into a first path that includes said upper columns of air and into a second path that includes said lower columns of air, and wherein said infrared heater boosts the temperature of said circulating air stream in said second path above the temperature of said circulating air stream in said first path. 9. The cooking device of claim 8, wherein a location of said infrared heater is selected from the group consisting of: between said second air impingement assembly and said bottom, inside said second air impingement assembly and between said second air impingement assembly and said additional heater. 10. The cooking device of claim 8, wherein said heating assembly further comprises a fan assembly disposed in said circulating air stream, and wherein said infrared heater is disposed in said fan assembly. 11. The cooking device of claim 8, wherein said means for delivering further comprises a divider that divides said circulating air stream into said first and second paths, and wherein said infrared heater is disposed relative to said divider to boost said temperature of said circulating air stream in said second path. 12. The cooking device of claim 11, wherein said infrared heater is disposed in said second path. 13. The cooking device of claim 11, wherein said infrared heater is disposed within said divider, and wherein said divider includes a heat transfer communication with said second path. 14. The cooking device of claim 13, wherein said heat transfer communication includes one or more louvers that open toward said second path. 15. The cooking device of claim 14, wherein said infrared heater is a gas heater. 16. A cooking device which comprises: a heating assembly that provides thermal energy to a too and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said top, said heating assembly comprising a first air impingement assembly that provides upper columns of air to said top, a second air impingement assembly which provides lower columns of air to said bottom, an infrared heater that provides infrared heat directly to said bottom and a cooling assembly that cools the air that forms said upper columns of air. 17. A cooking device which comprises: a heating assembly that provides thermal energy to a top and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said top, said heating assembly comprising a first air impingement assembly that provides upper columns of air to said top, a second air impingement assembly which provides lower columns of air to said bottom and an infrared heater that provides infrared heat directly to said bottom, and wherein said heating assembly further comprises a temperature adjuster that alters the temperature of one of said upper and said lower columns of air. 18. The cooking device of claim 17, wherein said temperature adjuster is selected from the group consisting of: boosting the temperature of said lower columns of air, cooling the temperature of said upper columns of air and a combination thereof. 19. A cooking device which comprises: a heating assembly that provides thermal energy to a top and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said top, said heating assembly comprising a first air impingement assembly that provides upper columns of air to said top, a second air impingement assembly which provides lower columns of air to said bottom and an infrared heater that provides infrared heat directly to said bottom, wherein at least one of said upper columns and lower columns of air diffuse to form a blanket of impingement air on said respective top or bottom, wherein at least one of said first and second air impingement assemblies comprises a plurality of apertures shaped to provide said blanket of impingement air, and wherein said apertures have a cross-section shape which provides different BTU delivery rates at different levels within said blanket of impingement air. 20. The cooking device of claim 19, wherein said plurality of apertures has a shape that is selected from the group consisting of rectangular and cruciform. 21. The cooking device of claim 19, wherein said cross-section is selected from the group consisting of: dog bone, jack and starburst. 22. The cooking device of claim 21, wherein said cross-section has one or more enlarged portions located at a position selected from the group consisting o f: end, center and a combination thereof. 23. The cooking device of claim 22, wherein said enlarged portion is generally circular. 24. A cooking device which comprises: a heating assembly that provides thermal energy to a top and a bottom of one or more food products such that said thermal energy delivered to said bottom is greater than said thermal energy delivered to said top, said heating assembly comprising a first air impingement assembly that provides upper columns of air to said top, an additional heater that heats the air that forms said upper and lower columns of air, and an infrared heater that provides infrared heat directly to said bottom and that is disposed with respect to said lower columns of air so that said infrared heat and said lower columns of air are provided co-extensively to said bottom, wherein said upper columns of air diffuse to form a blanket of upper impingement air on said top, wherein said first air impingement assembly comprises a plurality of apertures shaped to provide said blanket of impingement air, and wherein said apertures have a cross-section shape which provides different BTU delivery rates at different levels within said blanket of impingement air. 25. The cooking device of claim 24, wherein said plurality of apertures has a shape that is selected from the group consisting of rectangular and cruciform. 26. The cooking device of claim 24, wherein said cross-section is selected from the group consisting of: dog bone, jack and starburst. 27. The cooking device of claim 24, wherein said cross-section has one or more enlarged portions located at a position selected from the group consisting of: end, center and a combination thereof. 28. The cooking device of claim 24, wherein said enlarged portion is generally circular. 29. A method for cooking one or more food products comprising:a) providing a stream of air that is applied as columns of heated air to a top of said food product and providing infrared heat directly to a bottom of said food product; andb) controlling the thermal energy applied to said top and bottom of said food product so that the thermal energy applied to said bottom is greater than that applied to said top, wherein step (b) cools at least a portion of said stream of heated air. 30. The method of claim 29, wherein step (a) applies said stream of air as upper and lower columns of heated air to said top and bottom of said food product, respectively, and wherein said infrared heat and said lower columns of air are provided co-extensively to said bottom. 31. The method of claim 30, wherein step (b) controls said heated air stream so that said lower columns are warmer than said upper columns. 32. The method of claim 29, wherein said upper columns of heated air diffuse to form a blanket of impingement air to said top of said food product. 33. The method of claim 29, wherein said columns of air are provided via a plurality of apertures, each of said apertures having a cross-section selected from the group consisting of: dog bone, jack and starburst. 34. The method of claim 29, wherein said columns of air are provided via a plurality of apertures mutually spaced and shaped to provide a blanket of impingement air to said top of said food product. 35. A method for cooking one or more food products comprising:a) providing a stream of air that is applied via a plurality of apertures as columns of heated air to a top of said food product and providing heat to a bottom of said food product; andb) controlling the thermal energy applied to said top and bottom of said food product so that the thermal energy applied to said bottom is greater than that applied to said top, wherein said apertures have a cross-section shape which provides different BTU delivery rates at different levels within a blanket of impingement air formed by said columns of air. 36. The method of claim 35, wherein said cross-section is selected from the group consisting of: dog bone, jack and starburst. 37. The method o f claim 35, wherein step (a) provides said columns of heated air to said food product in a cooking zone, and wherein said cooking zone is set to a predetermined temperature. 38. A cooking device comprising means that includes a plurality of jet apertures for providing columns of impingement air that form a blanket of impingement air for cooking food products of different heights without adjustment of the distance between said jet apertures and said food products, and wherein said et apertures have a cross-section shape which provides different BTU delivery rates at different levels within said blanket of impingement air. 39. The device of claim 38, wherein said food products of different heights are cooked in substantially identical cooking times. 40. The cooking device of claim 38, wherein said cross-section is selected from the group consisting of: dog bone, jack and starburst. 41. The cooking device of claim 38, wherein said cross-section has at least one elongated member with one or more enlarged portions located at a position selected from the group consisting of: end, center and a combination thereof. 42. The cooking device of claim 38, wherein said columns of impingement air are directed toward said food products from a direction selected from the group consisting of: above, below and above and below. 43. The cooking device of claim 38, further comprising a temperature adjuster that controls the thermal energy applied to a top and a bottom of said food products with a capability of applying a balanced or unbalanced thermal energy thereto. 44. The cooking device of claim 38, further comprising a temperature adjuster that controls the thermal energy applied to said food products so that a greater thermal energy is applied to a bottom than to a top thereof. 45. The cooking device of claim 38, further comprising a temperature adjuster that controls the thermal energy applied to said food products so that a greater thermal energy is applied to a top than to a bottom thereof. 46. The cooking device of claim 38, wherein said impingement columns include upper columns and lower columns of impingement air that are directed toward said food products from above and below said food products, respectively. 47. The cooking device of claim 38, wherein said food products of different heights are cooked in substantially identical cooking times. 48. The cooking device of claim 38, wherein said cross-section has at least one elongated member with one or more enlarged portions located at a position selected from the group consisting of: end, center and a combination thereof. 49. The cooking device of claim 46, further comprising a conveyor for moving said food products through said blanket of impingement air. 50. The cooking device of claim 38, further comprising one or more radiant heaters disposed to provide heat to said food products. 51. The cooking device of claim 50, wherein at least one of said radiant heaters is disposed on one side of said food products and said columns of impingement air are directed to the opposite side thereof. 52. The cooking device of claim 50, wherein first and second ones of said radiant heaters are disposed on opposite sides of said food products, and further comprising for a control that selectively controls on/off states thereof by selecting a state from the group consisting of: both on, both off and one on and the other off. 53. The cooking device of claim 50, wherein at least one of said radiant heaters is located so as to have minimal interference with said columns of impingement air. 54. A method for cooking food products of different heights comprising: providing columns of impingement air via jet apertures that form a blanket of impingement air for cooking said food products of different heights without adjustment of the distance between said jet apertures and said food products, and wherein said jet apertures have a cross-section shape which provides different BTU delivery rates at different levels within said blanket of impingement air. 55. The method of claim 54, wherein said food products of different heights are cooked in substantially identical cooking times. 56. The method of claim 54, wherein said cross-section is selected from the group consisting of: dog bone, jack and starburst. 57. The method of claim 54, wherein said cross-section has at least one elongated member with one or more enlarged portions located at a position selected from the group consisting of: end, center and a combination thereof. 58. The method of claim 54, wherein said columns of impingement air are directed toward said food products from a direction selected from the group consisting of: above, below and above and below. 59. The method of claim 54, further comprising the step of controlling the thermal energy applied to a top and a bottom of said food products with a capability of applying a balanced or unbalanced thermal energy thereto. 60. A cooking device comprising:a conveyor for conveying food products to be cooked;an upper air impingement assembly disposed above said conveyor and having a plurality of jet apertures that form upper columns of heated impingement air to cook said food products;a lower air impingement assembly disposed below said conveyor and having a plurality of jet apertures that form lower columns of heated impingement air to cook said food products;an upper radiant heater and a lower radiant heater disposed above and below said conveyor, respectively; anda control that selectively controls on/off states of said upper and lower radiant heaters. 61. The cooking device of claim 60, wherein said on/off states are selected from the group consisting of: both on, both off and one on and the other off. 62. The cooking device of claim 60, wherein said jet apertures of said upper impingement assembly are disposed and shaped to provide a blanket of impingement air to said food products. 63. The cooking device of claim 60, wherein said jet apertures of said upper impingement assembly are disposed and shaped to provide a blanket of impingement air to cook said food products that have different heights without adjusting a distance between said food products and said jet apertures of the upper impingement assembly.