High-speed cooking oven with optimized cooking efficiency

Details High-speed cooking oven with optimized cooking efficiency High-speed cooking oven with optimized cooking efficiency

H - Electricity

05

B

H05B 6/80 (2006.01)

Patent

CA 2758951

The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a timedependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conven-tional high-speed cooking oven In addition, under the embodiments of the present invention, the cooking efficiency may be fur-ther optimized by providing a plenum between each wall of the cooking chamber and the housing of the oven

Cette invention vise à améliorer un four de cuisson haute vitesse classique qui combine un chauffage par impact d'air chaud et par micro-ondes, ceci par application d'une variation spatio-temporelle des impacts d'air et/ou de l'énergie micro-onde nette aux mets placés dans le four. L'optimisation du transfert de chaleur et l'efficacité des micro-ondes du four de cuisson haute vitesse permet d'atteindre une efficacité de cuisson optimum par rapport au four de cuisson grande vitesse classique. De plus, selon les modes de réalisation de la présente invention, l'efficacité de la cuisson peut être encore optimisée par la présence d'un plénum entre chacune des parois de la chambre de cuisson et l'enceinte du four.

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