IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
US-0614532
(2003-07-07)
|
등록번호 |
US-8297270
(2012-10-30)
|
발명자
/ 주소 |
|
출원인 / 주소 |
- Turbochef Technologies, Inc.
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
18 인용 특허 :
81 |
초록
▼
A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding g
A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding gas flow patterns mix at and about the surfaces of the food product. The turbulently mixed gas flows are spatially averaged over the surface area of the food product producing high heat transfer, thereby optimizing speed cooking of the food product.
대표청구항
▼
1. A method of speed cooking a food product with gas, comprising: providing a housing defining a cavity comprising a cooking chamber having a top wall, a bottom wall, and opposing left and right sides defined by left and right gas discharge plates positioned alongside opposite left and right side wa
1. A method of speed cooking a food product with gas, comprising: providing a housing defining a cavity comprising a cooking chamber having a top wall, a bottom wall, and opposing left and right sides defined by left and right gas discharge plates positioned alongside opposite left and right side walls defining the cavity, said left and right discharge plates having gas discharge apertures directed in downwardly convergent directions;introducing gas into the cooking chamber through the gas discharge apertures in the left and right gas discharge plates such that gas entering the cooking chamber through the gas discharge apertures is directed in downwardly convergent directions from the left and right sides of the cooking chamber toward food product in the cooking chamber; andcooking food product in the cooking chamber by turbulently colliding the downwardly converging gas in close proximity to an exposed surface of the food product wherein said left and right discharge plates are upper plates, said method further comprising, providing lower left and right discharge plates at left and right sides of the cooking chamber, respectively, at locations below said upper left and right plates, respectively, said lower left and right discharge plates having gas discharge apertures directed in upwardly convergent directions, introducing gas into the cooking chamber via the gas discharge apertures in the lower left and right gas discharge plates such that gas entering the cooking chamber through the gas discharge apertures in the lower left and right gas discharge plates is directed in upwardly convergent directions from the left and right sides of the cooking chamber toward food product in the cooking chamber; and cooking food product in the cooking chamber by turbulently colliding the upwardly converging gas in close proximity to a bottom surface of the food product. 2. The method according to claim 1, further comprising heating the gas and exhausting the heated gas through an egress opening in the top wall of the cooking chamber. 3. The method according to claim 1, wherein the oven has no means for directing gas vertically into the cooking chamber. 4. The method according to claim 1, wherein the step of cooking the food product is achieved by simultaneously colliding the gas at multiple locations about selected surfaces of the food product. 5. The method according to claim 1, further comprising operably associating a conduit means with the cooking chamber, and circulating the gas to and from the cooking chamber through the conduit means. 6. The method according to claim 1, further comprising providing a means for adjustably damping the amount of gas delivered through the gas discharge apertures of the left and right gas discharge plates. 7. The method according to claim 1, further comprising providing at least one blower motor, and operating the blower motor to force gas through the gas apertures of the left and right gas discharge plates. 8. The method according to claim 7, wherein the blower motor is a variable speed motor. 9. The method according to claim 8, wherein the gas is directed in said downwardly convergent directions at a velocity of between about two thousand feet per minute and about six thousand feet per minute. 10. The method according to claim 8, wherein the gas is directed in said downwardly convergent directions at a velocity of over about two thousand feet per minute. 11. The method according to claim 8, wherein the gas is directed in said downwardly convergent directions at a velocity of up to about six thousand feet per minute. 12. The method according to claim 1, further comprising providing a control system for controlling the rate of cooking of the food product. 13. A system for controlling a flow of gas in an oven having a housing defining a cavity comprising a cooking chamber defined by a top wall, a bottom wall, and opposing left and right sides, comprising: upper left and right gas discharge plates defining the left and right sides of the cooking chamber and positioned alongside opposite left and right side walls defining the cavity, respectively;gas discharge apertures in the upper left and right gas discharge plates for directing gas into the cooking chamber through the gas discharge apertures in downwardly convergent directions; lower left and right discharge plates at left and right sides of the cooking chamber, respectively, at locations below said upper left and right plates, respectively, said lower left and right discharge plates having gas discharge apertures directed in upwardly convergent directions; anda control system for controlling the flow of the gas within the oven such that gas introduced into the cooking chamber via the gas discharge apertures cooks the food product by moving in said downwardly convergent directions and said upwardly convergent directions and turbulently colliding in close proximity to an exposed surface of a food product disposed within the oven. 14. The system according to claim 13, wherein the oven has no means for directing gas vertically into the cooking chamber. 15. The system according to claim 13, further comprising an egress opening in the top wall of the cooking chamber for exhausting gas from the cooking chamber. 16. A method of speed cooking a food product in an oven having a housing defining a cavity comprising a cooking chamber having a top wall, a bottom wall, and opposing left and right sides, the method comprising: directing heated gas through gas discharge apertures in left and right gas discharge plates at the left and right sides of the cooking chamber and positioned alongside opposite left and right side walls defining the cavity, respectively, such that gas entering the cooking chamber moves in downwardly convergent directions and collides in close proximity to an exposed surface of the food product;directing microwave energy from the left and right sides of the cooking chamber toward the exposed surface of the food product; andcontinuing one or both of the directing steps until the food product is cooked wherein said left and right discharge plates are upper plates, said method further comprising, providing lower left and right discharge plates at left and right sides of the cooking chamber, respectively, at locations below said upper left and right plates, respectively, said lower left and right discharge plates having gas discharge apertures directed in upwardly convergent directions, introducing gas into the cooking chamber via the gas discharge apertures in the lower left and right gas discharge plates such that gas entering the cooking chamber through the gas discharge apertures in the lower left and right gas discharge plates is directed in upwardly convergent directions from the left and right sides of the cooking chamber toward food product in the cooking chamber; and cooking food product in the cooking chamber by turbulently colliding the upwardly converging gas in close proximity to a bottom surface of the food product. 17. The method according to claim 16, further comprising exhausting the heated gas through an egress opening in the top wall of the cooking chamber. 18. The method according to claim 16, wherein the left and right gas discharge plates are upper plates, said method further comprising directing heated gas through gas discharge apertures in left and right lower gas discharge plates at the left and right sides defining the cooking chamber, respectively, below the upper left and right gas discharge plates, respectively, such that gas entering the cooking chamber from the gas discharge apertures of the lower left and right gas discharge plates moves in upwardly convergent directions and collides in close proximity to an exposed surface of the food product. 19. The method according to claim 16, wherein no gas is directed vertically into the cooking chamber. 20. The method of claim 1, wherein the left gas discharge plate is positioned at a top left corner and angled from the top wall, and wherein the right gas discharge plate is positioned at a top right corner and angled from the top wall. 21. The system of claim 13, wherein the left gas discharge plate is positioned at a top left corner and angled from the top wall, and wherein the right gas discharge plate is positioned at a top right corner and angled from the top wall.
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