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

F - Mech Eng,Light,Heat,Weapons

24

C

F24C 7/02 (2006.01) F24C 7/08 (2006.01) F24C 15/32 (2006.01) H05B 6/64 (2006.01) H05B 6/80 (2006.01)

Patent

CA 2691994

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 time-dependent 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 conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load. With the optimized cooking efficiency provided by the present invention, the 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 a wider applicability and customer base.

L'invention vise à améliorer un four de cuisson haute vitesse conventionnel qui combine un chauffage par impact d'air chaud et par micro-ondes en appliquant une variation spatio-temporelle des impacts d'air nets et/ou de l'énergie micro-onde nette aux produits alimentaires contenus dans le four. L'optimisation du transfert de chaleur et l'efficacité des micro-ondes du four de cuisson haute vitesse permet d'offrir une efficacité de cuisson optimum par rapport au four de cuisson haute vitesse conventionnel. De plus, selon la présente invention, l'efficacité de cuisson peut être optimisée plus encore en dimensionnant les buses pour produire un impact d'air chaud à panaches d'air chaud serrés sujets à la contrainte d'espace de la chambre de cuisson de four, et en dimensionnant la chambre de cuisson du four en multiples entiers de la longueur d'onde de l'énergie micro-onde ce qui l'adapte mieux à la charge de micro-ondes. L'efficacité de cuisson optimisée fournie par la présente invention permet d'étendre la technologie de cuisson haute vitesse à des fours fonctionnant sur alimentation électrique à tension inférieure à 220 volts, de préférence entre 110 et 125 volts et d'obtenir des résultats plus productifs, de sorte que la technologie de cuisson haute vitesse peut trouver une applicabilité et une base de clientèle plus larges.

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