Abstract

A continuous fire suppression system includes a spiral oven including a cooking chamber and a spiral conveyor; a fat drippage in the cooking chamber which falls downwardly through the spiral conveyor; a fire suppressing vapor cooking medium circulating within the spiral cooking chamber which suppresses combustion of the fat drippage; an analyzer arranged to monitor a targeted condition in the cooking chamber wherein, in the targeted condition, the fire suppressing vapor cooking medium is present in the cooking chamber in an amount of at least 90% vol. and air is present in the cooking chamber in an amount of from 0% to 10% vol., the remainder volume being the fire suppressing vapor cooking medium.

IPC Classes  ?

• A62C 3/00 - Fire prevention, containment or extinguishing specially adapted for particular objects or places
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A47J 27/16 - Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof

Abstract

A continuous fire suppression system includes a fire suppressing vapor cooking medium circulating within a cooking chamber of a spiral oven; a temperature analyzer arranged to monitor a temperature of the fire suppressing vapor cooking medium; finned heating elements in communication with the temperature analyzer and arranged to heat the fire suppressing vapor cooking medium; a humidity analyzer arranged to monitor a relative humidity of the fire suppressing vapor cooking vapor medium; and a fire suppressing vapor cooking medium injector in communication with the humidity analyzers. the at least one fire suppressing vapor cooking medium injector arranged to inject the fire suppressing vapor cooking medium into the cooking chamber as needed to maintain a relative humidity equal to or greater than a relative humidity of no more than 10% vol. dry air with the remaining volume being the fire suppressing vapor cooking medium.

IPC Classes  ?

• A21B 1/00 - Bakers' ovens
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A47J 27/16 - Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
• A62C 3/00 - Fire prevention, containment or extinguishing specially adapted for particular objects or places
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• F27D 11/00 - Arrangement of elements for electric heating in or on furnaces
• B65G 27/02 - Jigging conveyors comprising helical or spiral channels or conduits for elevation of materials

Abstract

A process for producing precooked bacon slices comprising the steps of (a) conveying bacon slices through a spiral oven, (b) indirectly cooking the bacon slices in the spiral oven using a cooking medium which is circulated within the oven at a low rate sufficient to prevent the bacon slices from being displaced on the conveyor, and (c) adding steam to the cooking medium as necessary to at least reduce the percentage or substantially eliminate the presence of air in the cooking medium.

IPC Classes  ?

• A23L 1/01 - General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups);;
• F27D 11/00 - Arrangement of elements for electric heating in or on furnaces
• A47J 27/16 - Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
• B65G 27/02 - Jigging conveyors comprising helical or spiral channels or conduits for elevation of materials
• A21B 1/00 - Bakers' ovens

Abstract

A method of cooking bacon in a spiral oven under condition of continuous fire suppression, the method including suppressing combustion of fat drippage by circulating a vapor cooking medium within a cooking chamber of the spiral oven, monitoring a targeted condition in the cooking chamber wherein, in the targeted condition, air is present in the cooking chamber in an amount of from 0% to 10% vol., the remainder volume being the vapor cooking medium; and injecting an additional amount of the vapor cooking medium into the cooking chamber as needed to maintain the targeted condition. The targeted condition can be a relative humidity and a dew point of the cooking chamber, an amount of oxygen in the cooking chamber, or a temperature of the cooking chamber. The vapor cooking medium may be superheated steam.

IPC Classes  ?

• A21B 1/24 - Ovens heated by media flowing therethrough
• A21B 1/40 - Bakers' ovens characterised by the means for regulating the temperature
• A21B 1/42 - Bakers' ovens characterised by the baking surfaces moving during the baking
• A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23L 13/00 - Meat productsMeat mealPreparation or treatment thereof
• A47J 27/04 - Cooking-vessels for cooking food in steamDevices for extracting fruit juice by means of steam
• A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits

Abstract

A continuous fire suppression system includes a fire suppressing vapor cooking medium circulating within a cooking chamber of a spiral oven; a temperature analyzer arranged to monitor a temperature of the fire suppressing vapor cooking medium; finned heating elements in communication with the temperature analyzer and arranged to heat the fire suppressing vapor cooking medium; a humidity analyzer arranged to monitor a relative humidity of the fire suppressing vapor cooking vapor medium; and a fire suppressing vapor cooking medium injector in communication with the humidity analyzers. the at least one fire suppressing vapor cooking medium injector arranged to inject the fire suppressing vapor cooking medium into the cooking chamber as needed to maintain a relative humidity equal to or greater than a relative humidity of no more than 10% vol. dry air with the remaining volume being the fire suppressing vapor cooking medium.

IPC Classes  ?

• A21B 1/24 - Ovens heated by media flowing therethrough
• A21B 1/40 - Bakers' ovens characterised by the means for regulating the temperature
• A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A47J 27/04 - Cooking-vessels for cooking food in steamDevices for extracting fruit juice by means of steam
• A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits

Abstract

A process for producing precooked bacon slices comprising the steps of (a) conveying bacon slices through a spiraloven, (b) indirectly cooking the bacon slices in the spiral oven using a cooking medium which is circulated within the oven at a lowrate sufficient to prevent the bacon slices from being displaced on the conveyor, and (c) adding steam to the cooking medium asnecessary to at least reduce the percentage or substantially eliminate the presence of air in the cooking medium.

IPC Classes  ?

• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A47J 27/04 - Cooking-vessels for cooking food in steamDevices for extracting fruit juice by means of steam

Goods & Services

Computer hardware for interfacing with external electronic devices; Computer software to control the computer hardware interface and the connected external electronic devices