WO2015051124A1 - Oven having a rotating door - Google Patents
Oven having a rotating door Download PDFInfo
- Publication number
- WO2015051124A1 WO2015051124A1 PCT/US2014/058836 US2014058836W WO2015051124A1 WO 2015051124 A1 WO2015051124 A1 WO 2015051124A1 US 2014058836 W US2014058836 W US 2014058836W WO 2015051124 A1 WO2015051124 A1 WO 2015051124A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- cavity
- oven
- loading section
- food
- food loading
- Prior art date
Links
- 235000013305 food Nutrition 0.000 claims abstract description 164
- 238000010411 cooking Methods 0.000 claims description 54
- 239000003570 air Substances 0.000 description 16
- 238000010438 heat treatment Methods 0.000 description 15
- 238000000034 method Methods 0.000 description 10
- 239000012080 ambient air Substances 0.000 description 6
- 230000008901 benefit Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- 238000004891 communication Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 238000013021 overheating Methods 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003534 oscillatory effect Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
- A21B3/07—Charging or discharging ovens
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B1/00—Bakers' ovens
- A21B1/02—Bakers' ovens characterised by the heating arrangements
- A21B1/24—Ovens heated by media flowing therethrough
- A21B1/245—Ovens heated by media flowing therethrough with a plurality of air nozzles to obtain an impingement effect on the food
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B2/00—Baking apparatus employing high-frequency or infrared heating
-
- H—ELECTRICITY
- H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
- H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
- H05B6/00—Heating by electric, magnetic or electromagnetic fields
- H05B6/64—Heating using microwaves
- H05B6/78—Arrangements for continuous movement of material
- H05B6/782—Arrangements for continuous movement of material wherein the material moved is food
Definitions
- the present invention relates to ovens in general, and in particular to an oven having a rotating door, wherein the oven is capable of providing continuous food cooking while minimizing heat loss.
- a conveyor oven typically has a first opening through which uncooked food enters and a second opening at the opposite end of the oven through which cooked food exits.
- a stainless steel conveyor belt is commonly used to carry food items from a loading platform through a heated cavity between the first and second openings and ultimately onto an unloading platform.
- the conveyor belt extends past both openings sufficiently to allow safe insertion and retrieval of food items from the loading and unloading platforms. This arrangement allows food items to be placed on the conveyor belt on a continuous basis to achieve sequential steady state cooking.
- the only limit to how many substantially identical food items may be placed in the conveyor oven is the speed of the conveyor belt, which correlates to the residence time inside the heated cavity for food items to be sufficiently cooked.
- a conveyor oven is particularly advantageous.
- the operator needs to only set the temperature, blower speed and conveyor belt speed as necessary to cook the selected foods. Once these three parameters are set, the oven may be operated continuously without any further adjustments. Even a person unskilled in the art of cooking is able to prepare high quality cooked food products simply by placing them on the loading platform of a conveyor oven.
- the ease of operation and high throughput make conveyor ovens highly desirable in restaurants and other commercial food service settings that have sufficient space to accommodate them.
- conveyor ovens also have their disadvantages.
- most commercial foodservice operations offer a variety of different food items, such as pizza, chicken, vegetables and pie, which require a wide range of cooking times and heat transfer profiles.
- Even a single food order at a restaurant may include a variety of food items, and different food items require different cooking times, temperatures and blower speeds.
- Conveyor ovens are very efficient when cooking similar food items, but not for cooking a variety of food items that require vastly different cooking times and heat transfer profiles.
- the two openings contribute to tremendous heat loss during the operation of conveyor ovens. The lost heat must be replaced in order to maintain cook temperature, and as a result conveyer ovens are not energy efficient.
- the space required by the loading and unloading platforms of conveyor ovens limit the application of conveyor ovens to relatively large commercial kitchens.
- Figure 1 is an isometric view of an oven, in accordance with an exemplary embodiment of the present invention.
- Figures 2A-2B are top and front cross sectional views of a housing for the oven from
- Figure 3 A is a diagram of a heating and airflow system within the oven from Figure
- Figure 3B is a diagram of top and bottom nozzle plates within the oven from Figure
- Figures 4A-4C illustrate a method of cooking when only one of food loading sections of the oven from Figure 1 is being used, in accordance with an exemplary embodiment of the present invention.
- Figures 5A-5F illustrate a method of cooking when both food loading sections of the oven from Figure 1 are being used, in accordance with an exemplary embodiment of the present invention.
- Figures 6A-6D illustrate a method of rapidly reducing the temperature of the cavity from Figures 2A-2B, in accordance with an exemplary embodiment of the present invention.
- the present invention relates to an oven comprising a housing, a cavity located within the housing, a rotator comprising a first food loading section and a second food loading section, and a heat source for providing heat to the cavity.
- the cavity includes a single opening for loading a food item into the cavity.
- the other of the first food loading section and the second food loading section is located within said cavity.
- a first cook setting of the oven when the first food loading section is within the cavity and a second cook setting of the oven when the second food loading section is within the cavity are independently controllable.
- the first food loading section and the second food loading section may be separated by a divider, which prevents heat from escaping from the cavity through the opening.
- the divider may be removable.
- the oven may further comprise a motor for rotating the rotator.
- the present invention also relates to an oven comprising a housing, a cavity located within the housing, a rotatable surface, a controller, and a heat source for providing heat to the cavity.
- the cavity includes a single opening for loading a food item into the cavity.
- a first half of the surface is located substantially within the cavity
- a second half of the surface is located substantially outside the cavity.
- the first half of the surface is located substantially outside the cavity
- the second half of the surface is located substantially within the cavity.
- the controller applies a first cook setting to the oven when the first half of the surface is within the cavity and a second cook setting to the oven when the second half of the surface is within the cavity, wherein the first cook setting and the second cook setting can be independent of each other.
- the controller may comprise a first control panel for entering the first cook setting and a second control panel for entering the second cook setting.
- the oven may further comprise a divider placed on the surface for separating the first half and the second half of the surface, wherein the divider prevents heat from escaping from the cavity through the opening.
- the divider may be removable.
- the oven may further comprise a motor for rotating the surface.
- an oven 10 includes a housing 11 and a base 12.
- Housing 11 includes a single front opening 18 for loading a food item into the oven.
- the housing 11 may also include a side opening 19 for maintenance purposes.
- front opening 18 can be covered by a divider 23 located on a rotator 20, and side opening 19 can be covered by a side door 14.
- Base 12 includes a first control panel 15 and a second control panel 16.
- First and second control panels 15, 16 may be implemented with touchscreens. They can also be implemented with keypads, liquid crystal displays (LCDs), and/or other means for entering cook settings. An operator can enter commands and/or cook setting parameters, such as cooking temperature, cooking time, blower speed, etc., via first and second control panels 15, 16 to effectuate cooking controls on any food items placed within oven 10.
- FIGs 2A-2B there are depicted top and front cross sectional views of housing 11, in accordance with a preferred embodiment of the present invention. As shown, housing 11 accommodates a cavity 17 and rotator 20 that supports a first food loading section 21 and a second food loading section 22.
- the surface of the rotator 20 forming or supporting the first and second food loading sections 21, 22 is substantially symmetric in 180° rotation.
- the first and second food loading sections 21, 22 together form a dodecagon (regular 12-sided polygon).
- the first and second food loading sections 21 , 22 may be in semi-circular shapes, which together form a complete circular shape.
- the surfaces of first and second food loading sections 21, 22 may be substantially planar.
- First and second food loading sections 21, 22 are configured to receive cooking plates 27, 28, respectively. Any food item intended to be cooked by oven 10 may be initially placed on either one of cooking plates 27, 28, though it will be readily apparent to those skilled in the art that certain food items may be placed directly on food loading sections 21, 22.
- Cooking plates 27, 28 can be identical or different from each other, depending on the types of food items to be prepared. Thus, cooking plate 27 may be made of a different material and/or a different design from cooking plate 28.
- Divider 23 serves as a divider between first and second food loading sections 21, 22 as well as an oven cover to prevent heat from escaping from cavity 17 through front opening 18, depending on the placement of divider 23 in relation to front opening 18. Cavity 17 can be conveniently accessed via side opening 19 that can be covered by side door 14. (See, e.g., Figure 3B).
- the divider 23 may be removable from the rotator 20 to provide a larger food loading area on the surface of the rotator 20 so that a large food item, such as a large circular pizza, can be placed and cooked.
- a large food item such as a large circular pizza
- the energy saving feature of the divider 23 would be traded off for the ability to cook a large food item.
- this could be of particular benefit to commercial foodservice operations, such as a convenience store, which may need to cook several different types of food items but have only a small footprint available for cooking equipment to do so.
- This feature of a removable divider 23 would enable the oven 10 to be used for different purposes— for example, to cook a large food item with divider 23 removed from the rotator 20 or to cook different types of smaller food items with divider 23 placed on the rotator 20.
- the cook setting for the oven 10 when the first food loading section 21 is located within the cavity 17 and the cook setting for the oven 10 when the second food loading section 22 is located within the cavity 17 may be independently controllable (e.g., via a controller, one or more control panels 15 and 16).
- the cook setting for cooking a food item placed on the first food loading section 21 when it is located within the cavity 17 can be different from the cook setting for cooking a food item placed on the second food loading section 22 when it is located within the cavity 17.
- cook setting parameters include, without limitation, cooking time, cooking temperature or a pre-set sequence of different cooking temperatures, blower speed, the type(s) of heating element to be used during cooking operation (e.g., pressurized hot air stream, microwave heating, infrared radiation heating, depending on its availability in the oven 10), and/or any other cooking condition that can be set or provided by the oven 10.
- the oven 10 may be pre-programmed with a separate and independent cook setting before each of the first and second food loading sections 21, 22 rotates into the cavity for cooking operation.
- operating parameters for the oven 10 to cook any food items placed on food loading section 21 to be rotated into cavity 17 through the opening 18 can be entered at first control panel 15 (from Figure 1).
- operating parameters for the oven 10 to cook any food items placed on food loading section 22 to be rotated into the cavity 17 through the opening 18 can be entered at second control panel 16 (from Figure 1).
- food loading section 21 When food loading section 21 is located inside cavity 17 where food is being cooked, food loading section 22 is located outside cavity 17 where it is being cooled by, for example, the ambient air of a kitchen in which the oven 10 may reside. Similarly, when food loading section 22 is located inside cavity 17 where food is being cooked, food loading section 21 is located outside cavity 17 where it is being cooled by the ambient air of the kitchen in which the oven 10 may reside. Due to the large temperature differential between the cooled food loading section 21 (or food loading section 22) and heated cavity 17, food loading section 21 (or food loading section 22) can be sent into cavity 17 to rapidly bring down the temperature of cavity 17, when necessary, after food loading section 21 (or food loading section 22) has been sufficiently cooled down by the ambient air.
- the air-cooled food loading section 21 serves as a heat sink for absorbing the heat within cavity 17. From a time-saving standpoint, this maneuver is particularly advantageous in getting the oven 10 ready for cooking a food item that requires a lower cooking temperature than the current temperature of cavity 17. This is because it takes less time to raise the temperature of cavity 17 up to the desired temperature by the heating and airflow system (after cavity 17's current temperature has been lowered by one of food loading sections 21-22) than to lower cavity 17's current temperature down to the desired temperature by allowing heat to escape from cavity 17.
- Rotator 20 can be driven by a stepper motor 26 that provides the rotational movement for rotator 20. Although rotator 20 is shown to be moved by a stepper motor, it is understood by those skilled in the art that rotator 20 can also be rotated manually and/or by a variety of other motorized movement designs.
- Oven 10 includes a heating and airflow system to supply heat to cavity 17 for heating up any food items that have been carried into cavity 17 from front opening 18 via rotator 20.
- the heating and airflow system may include a top plenum 35 and a bottom plenum 38.
- Top plenum 35 is connected to a top nozzle plate 34.
- Bottom plenum 38 is connected to a bottom nozzle plate 37.
- Heated air in top plenum 35 and bottom plenum 38 are in gaseous communication with cavity 17 through top nozzle plate 34 and bottom nozzle plate 37, respectively.
- Each of top nozzle plate 34 and bottom nozzle plate 37 includes one or more conical shape nozzles for directing hot pressured airstream towards any food items placed on the portion of rotator 20 located within cavity 17.
- a heating element 30, such as an infrared radiation heating element can be placed within cavity 17 somewhere between rotator 20 and bottom nozzle plate 37 (as shown in Figure 2B) or between rotator 20 and top nozzle plate 34 for supplying heat towards any food located on first loading section 21 or second loading section 22 of rotator 20 within cavity 17. It is understood by those skilled in the art that other heating elements, such as microwave, steam or a combination thereof, can be used instead of infrared radiation heating element.
- FIG. 3A there is depicted a diagram of the heating and airflow system within the oven 10, in accordance with a preferred embodiment of the present invention. Air within cavity 17 is initially pumped in to a heater plenum 31 via an intake opening 40.
- Heater plenum 31 includes a heater 39 (which is also shown in Figure 2A). After it has been sufficiently heated by heater 39, the hot air is then directed to top plenum 35 via a top blower 32 and to bottom plenum 38 via a bottom blower 33. The pressurized hot air formed within top plenum 35 is subsequently directed to cavity 17 via multiple nozzles located on top nozzle plate
- pressurized hot air formed within bottom plenum 38 is subsequently directed to cavity 17 via multiple nozzles located on bottom nozzle plate 37 (from Figure 2B).
- heated air is shown to be sent to top plenum 35 and bottom plenum 38 via separate blowers, it is understood by those skilled in the art that heated air can be sent to both top plenum 35 and bottom plenum 38 via a single blower.
- Top nozzle plate 34 and bottom nozzle plate 37 can be removed from cavity 17 via side opening 19, as shown in Figure 3B. Although air passes through top nozzle plate 34 and bottom nozzle plate 37 into cavity 17, it is understood by those skilled in the art that top plenum
- bottom plenum 38 can be in gaseous communication through a variety of air opening configurations such as tubes, rectangular openings and the like. Moreover, air could enter cavity 17 only through top plenum 35 or only through bottom plenum 38.
- the diameter of the openings of nozzles on top and bottom nozzle plates 34, 37 may range from 1 ⁇ 4" to 1.3".
- Each of the nozzles can provide a pressurized hot airstream of about 1" to 3" diameter coverage directed towards any food items placed on the portion of rotator 20 located approximately 4" from top nozzle plate 34 or bottom nozzle plate 37.
- rotator 20 can stop moving, and pressurized hot airstreams can be directed towards the food item placed on rotator 20 to begin the cooking process.
- rotator 20 may oscillate in a slight clockwise and counter-clockwise fashion in order to increase the hot airstream coverage on the food item on rotator 20, and to avoid overheating of a food item at any spot located directly underneath and/or above one of the nozzles.
- rotator 20 may oscillate clockwise and counter-clockwise within the width of the divider 23 so that the edges of the divider 23 do not go beyond the opening 18.
- rotator 20 may oscillate between 5° clockwise from the stopping point and 5° counter-clockwise from the stopping point.
- top nozzle plate 34 and also the placement of nozzles in bottom nozzle plate 37 will be selected such that the slight clockwise and anti-clockwise movements by rotator 20 will be sufficient to travel the left to right distance between individual nozzles in top nozzle plate 34 and bottom nozzle plate 37.
- FIGS 4A-4C there are illustrated schematically a method of cooking when only one of food loading sections 21, 22 of rotator 20 is used, in accordance with a preferred embodiment of the present invention.
- An uncooked raw food item (RF) is initially placed on food loading section 21 (or 22), as shown in Figure 4A.
- An operator then enters an appropriate cook settings for cooking the food item via control panel 15 (or 16), and food loading section 21 (or 22) is subsequently rotated into and located within cavity 17, as depicted in Figure 4B.
- food loading section 21 (or 22) exits cavity 17, and the fully cooked food item (CF) is ready to be removed from food loading section 21 (or 22) by an operator, as shown in Figure 4C.
- FIGS 5A-5F there are illustrated schematically a method of cooking when both food loading sections 21, 22 of rotator 20 are being used, in accordance with a preferred embodiment of the present invention.
- a first uncooked raw food item (RF-1) is initially placed on food loading section 21, and an operator then enters an appropriate cook settings for cooking the first food item via control panel 15, as shown in Figure 5 A.
- Food loading section 21 is subsequently rotated inside cavity 17, as depicted in Figure 5B.
- RF-2 can be placed on food loading section 22, and the operator enters an appropriate cook settings for cooking the second food item via control panel 16, as depicted in Figure 5C.
- a third uncooked raw food item (RF-3) can be placed on food loading section 21 , and the operator enters an appropriate cook settings for cooking the third food item via control panel 15, as depicted in Figure 5F.
- the above mentioned sequence can be performed repeatedly for different food items. Since different cooking times can be entered by an operator, any of the above mentioned food items can be completely different from each other.
- the temperature of cavity 17 needs to be rapidly lowered by, for example, the following methods. If the newly entered cook temperature is approximately 40° F. (or approximately 10% in °F.) less than the temperature of cavity 17, cavity 17's temperature can be rapidly lowered by rotating either one of food loading sections 21, 22 into cavity 17. This is because one of food loading sections 21, 22, which has been cooled by the ambient air of a kitchen, can serve as a heat sink to absorb the heat within cavity 17.
- the temperature of cavity 17 needs to be further lowered by using a different method, in conjunction with the usage of one of food loading sections 21, 22 as a heat sink, in order to avoid any overcooking.
- the temperature of cavity 17 can be further lowered rapidly as follows. Referring now to Figures 6A-6D, after a raw food item RF has been placed on loading section 22 (or 21), as depicted in Figure 6A, a foodservice personnel can enter a desired cook temperature for cooking the food item RF via control panel 16 (or 15) (from Figure 1).
- top and/or bottom blowers 32, 33 may be activated as soon as food loading section 22 (or 21) begins moving into cavity 17. At this point, the forced air from top blower 32 and/or bottom blower 33 push the heated air within cavity 17 out via opening 18, thereby lowering the temperature of cavity 17. Food loading section 22 (or 21) may then be moved partially but not completely within cavity 17 such that opening 18 is not covered by divider 23, as depicted in Figure 6B. In this position, heated air within cavity 17 is allowed to escape until the temperature of cavity 17 is reduced to the desired temperature, and at which point, food loading section 22 (or 21) is moved completely within cavity 17 with opening 18 completely covered by divider 23, as shown in Figure 6C.
- the cooking cycle can start and rotator can oscillate clockwise and counter-clockwise to permit the edges of divider 23 to travel beyond opening 18 such that hot air is allowed to escape from cavity 17, as can be illustrated by rotating food loading section 22 in an oscillatory fashion between the positions shown in Figures 6B, 6C, and 6D repeatedly.
- the food loading section 22 After the temperature of cavity 17 has been reduced to the desired temperature, the food loading section 22 returns to and stays in the cooking position shown in Figure 6C.
- the food loading section 22 in the cooking position shown in Figure 6C may also oscillate in a slight clockwise and counter-clockwise fashion, as described above.
- an interrupt mode can be added to oven 10.
- a foodservice personnel may require to interrupt the normal cooking cycle by entering a cook temperature that is less than the preset cook temperature of oven 10. If the newly entered cook temperature is approximately within 20% less than the preset cook temperature of oven 10, the process of cooling cavity 17's temperature can be accelerated by using one of food loading sections 21, 22 that has been cooled by ambient air of a kitchen as a heat sink to lower the temperature of cavity 17. For much of the duration of the cook cycle, the preset temperature of oven 10 at which the temperature feedback loop operates is temporarily lowered to the new temperature entered by the foodservice personnel. Once the cook cycle is near completion, the preset temperature of oven 10 reverts back to the original preset temperature so that the next cooking cycle will not start from an unacceptably low starting temperature.
- the present invention provides an oven having a rotating door for continuously and efficiently cooking a wide variety of food items while minimizing heat loss resulting in improved energy efficiency.
Abstract
Description
Claims
Priority Applications (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201480064685.4A CN106028821A (en) | 2013-10-03 | 2014-10-02 | Oven having a rotating door |
EP14850176.0A EP3051952A4 (en) | 2013-10-03 | 2014-10-02 | Oven having a rotating door |
SG11201602600VA SG11201602600VA (en) | 2013-10-03 | 2014-10-02 | Oven having a rotating door |
RU2016112355A RU2016112355A (en) | 2013-10-03 | 2014-10-02 | FURNACE FURNISHED FURNACE |
KR1020167011675A KR20160094370A (en) | 2013-10-03 | 2014-10-02 | Oven having a rotating door |
JP2016519984A JP2016534306A (en) | 2013-10-03 | 2014-10-02 | Oven with revolving door |
CA2926029A CA2926029C (en) | 2013-10-03 | 2014-10-02 | Oven having a rotating door |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US14/045,257 | 2013-10-03 | ||
US14/045,257 US9326639B2 (en) | 2011-03-31 | 2013-10-03 | Oven having a rotating door |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2015051124A1 true WO2015051124A1 (en) | 2015-04-09 |
Family
ID=52779141
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/US2014/058836 WO2015051124A1 (en) | 2013-10-03 | 2014-10-02 | Oven having a rotating door |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP3051952A4 (en) |
JP (1) | JP2016534306A (en) |
KR (1) | KR20160094370A (en) |
CN (1) | CN106028821A (en) |
CA (1) | CA2926029C (en) |
RU (1) | RU2016112355A (en) |
SG (1) | SG11201602600VA (en) |
WO (1) | WO2015051124A1 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU207970U1 (en) * | 2021-04-17 | 2021-11-29 | Алексей Валериевич Хорьков | PORTABLE ROTARY PIZZA OVEN |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4506652A (en) * | 1984-01-06 | 1985-03-26 | Nieco Corporation | Pizza oven |
US4951648A (en) * | 1989-03-23 | 1990-08-28 | Tecogen, Inc. | Conveyor oven |
US5927265A (en) * | 1997-05-27 | 1999-07-27 | Turbochef Technologies, Inc. | Recycling cooking oven with catalytic converter |
US7004159B1 (en) * | 2002-08-27 | 2006-02-28 | Carpenter Keith R | Conveying cooking oven and method |
US8124920B1 (en) * | 2007-01-09 | 2012-02-28 | Savvy Stuff Property Trust | Controlled end-of-cook cycle and turntable return parking coincidence in a microwave oven |
US20120247445A1 (en) * | 2011-03-31 | 2012-10-04 | Mckee Philip R | Matchbox Oven |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2695195B1 (en) * | 1992-08-27 | 1994-10-21 | Mat Metall Elect Const | Simultaneous cooking and cooling unit for food products on trolleys. |
CN2852896Y (en) * | 2005-11-09 | 2007-01-03 | 米洲食品厂有限公司 | Rotary tray type roaster |
US9198436B2 (en) * | 2007-01-02 | 2015-12-01 | William C. Cook | Barbeque oven with rotating cooking tray |
CN201160460Y (en) * | 2008-02-01 | 2008-12-10 | 王芳 | Reciprocating painting and coating charge plane circular ring turntable roasting type pudding boiler machine |
WO2016141009A1 (en) * | 2015-03-02 | 2016-09-09 | Ovention, Inc. | Oven having an h-shaped rotating door |
-
2014
- 2014-10-02 SG SG11201602600VA patent/SG11201602600VA/en unknown
- 2014-10-02 EP EP14850176.0A patent/EP3051952A4/en not_active Withdrawn
- 2014-10-02 KR KR1020167011675A patent/KR20160094370A/en not_active Application Discontinuation
- 2014-10-02 CA CA2926029A patent/CA2926029C/en active Active
- 2014-10-02 WO PCT/US2014/058836 patent/WO2015051124A1/en active Application Filing
- 2014-10-02 CN CN201480064685.4A patent/CN106028821A/en active Pending
- 2014-10-02 RU RU2016112355A patent/RU2016112355A/en not_active Application Discontinuation
- 2014-10-02 JP JP2016519984A patent/JP2016534306A/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4506652A (en) * | 1984-01-06 | 1985-03-26 | Nieco Corporation | Pizza oven |
US4951648A (en) * | 1989-03-23 | 1990-08-28 | Tecogen, Inc. | Conveyor oven |
US5927265A (en) * | 1997-05-27 | 1999-07-27 | Turbochef Technologies, Inc. | Recycling cooking oven with catalytic converter |
US7004159B1 (en) * | 2002-08-27 | 2006-02-28 | Carpenter Keith R | Conveying cooking oven and method |
US8124920B1 (en) * | 2007-01-09 | 2012-02-28 | Savvy Stuff Property Trust | Controlled end-of-cook cycle and turntable return parking coincidence in a microwave oven |
US20120247445A1 (en) * | 2011-03-31 | 2012-10-04 | Mckee Philip R | Matchbox Oven |
Non-Patent Citations (1)
Title |
---|
See also references of EP3051952A4 * |
Also Published As
Publication number | Publication date |
---|---|
EP3051952A4 (en) | 2017-08-23 |
RU2016112355A (en) | 2017-11-10 |
EP3051952A1 (en) | 2016-08-10 |
CN106028821A (en) | 2016-10-12 |
CA2926029A1 (en) | 2015-04-09 |
KR20160094370A (en) | 2016-08-09 |
SG11201602600VA (en) | 2016-04-28 |
JP2016534306A (en) | 2016-11-04 |
CA2926029C (en) | 2021-06-22 |
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AU2014329549A1 (en) | Oven having a rotating door |
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