A multi cavity oven provides improved cavity and jet plate cleaning by directing pressurized cleaning spray into the jet plates while installed within the oven through cleaning spray inlet ports in the walls of the removable jet plates. By directing cleaning spray directly into the interior of the jet plates, cooking juices that fall through the slots and openings and into the air passageway of the jet plates can be pressure cleaned and drained from the interior of the jet plates without removing the jet plates from the oven cavity.
42 - Scientific, technological and industrial services, research and design
Goods & Services
(1) Software as a service (SAAS) services featuring software for remote oven and cooking management; providing temporary use of online non-downloadable software for remote oven and cooking management.
42 - Scientific, technological and industrial services, research and design
Goods & Services
Software as a service (SAAS) services featuring software for remote oven and cooking management; providing temporary use of online non-downloadable software for remote oven and cooking management.
42 - Scientific, technological and industrial services, research and design
Goods & Services
Software as a service (SAAS) services featuring software for remote oven and cooking management; providing temporary use of online non-downloadable software for remote oven and cooking management
An impingement oven provides a mixture of focused jets and diffuse flow jets to produce a balance between high-speed cooking and uniform food surface heating without the need to move the food during the cooking process. A combination of focused jets, providing high-speed focused airflow for impingement cooking, interspersed with diffuse jets, providing dispersed flow, may interact with the focused jets to moderate the effect of the focused jets near the food surface.
An impingement oven provides a mixture of focused jets and diffuse flow jets to produce a balance between high-speed cooking and uniform food surface heating without the need to move the food during the cooking process. A combination of focused jets, providing high-speed focused airflow for impingement cooking, interspersed with diffuse jets, providing dispersed flow, may interact with the focused jets to moderate the effect of the focused jets near the food surface.
The present invention provides a combination oven providing combination steam and convection cooking. The cooking cavity is heated by a heat exchanger system that includes at least one heat exchanger tube. Heat transfer along a length of the heat exchanger tube is facilitated by a heat conductive baffle substantially filling the interior of the heat exchanger tubes in volume and length. Heated gases are forced through the dense and elongated baffle to facilitate heat transfer to the walls of the heat exchanger tube.
F24C 15/00 - DOMESTIC STOVES OR RANGESDETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION Details
F22B 27/16 - Instantaneous or flash steam boilers involving spray nozzles for sprinkling or injecting water particles on to or into hot heat-exchange elements, e.g. into tubes
F28D 1/02 - Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with the heat-exchange conduits immersed in the body of fluid
F28D 1/047 - Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with the heat-exchange conduits immersed in the body of fluid with tubular conduits the conduits being bent, e.g. in a serpentine or zig-zag
F28F 13/00 - Arrangements for modifying heat transfer, e.g. increasing, decreasing
17.
Gas Heat Exchanger with Baffle for a Combination Oven
The present invention provides a combination oven providing combination steam and convection cooking. The cooking cavity is heated by a heat exchanger system that includes at least one heat exchanger tube. Heat transfer along a length of the heat exchanger tube is facilitated by a heat conductive baffle substantially filling the interior of the heat exchanger tubes in volume and length. Heated gases are forced through the dense and elongated baffle to facilitate heat transfer to the walls of the heat exchanger tube.
A combination oven using non-caustic detergent during a cleaning wash cycle, along with the addition of a catalyst regeneration cycle after a predefined number of cleaning wash cycles, can regenerate the catalyst to restore nearly full function of the catalyst and removes most occlusion of the pores of the catalyst that occurs during oven cooking and cleaning wash cycles. The catalyst regeneration cycle includes a rinse agent cycle followed by a high temperature dry out and burnout step.
A combination oven using non-caustic detergent during a cleaning wash cycle, along with the addition of a catalyst regeneration cycle after a predefined number of cleaning wash cycles, can regenerate the catalyst to restore nearly full function of the catalyst and removes most occlusion of the pores of the catalyst that occurs during oven cooking and cleaning wash cycles. The catalyst regeneration cycle includes a rinse agent cycle followed by a high temperature dry out and burnout step.
A cleaning system for an oven having shelves which provide for distributed jets of heated air, allows water accumulation within the shelves during cleaning by reducing airflow through the shelf, and then provides rapid expulsion of the water in cohesive streams after accumulation to provide high inertial cleaning.
Cooking and holding ovens; hot food holding cabinets (term
considered too vague by the International Bureau - Rule 13
(2) (b) of the Regulations); heated counter tops and
shelves; heated portable containers for storing hot food;
heated buffet serving counters and carts; hot sandwich
service counters and carts (term considered too vague by the
International Bureau - Rule 13 (2) (b) of the Regulations);
heated display cases.
22.
COMBINATION OVEN WITH INDEPENDENT STEAM GENERATION ELEMENT
A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.
A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.
A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.
A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.
A modular oven provides an outer cabinet receiving independently removable modules for steam cooking and having a self-contained water source and drain receptacle for plumbingless installation, each module controlled by a common controller.
A cleaning system for an oven having shelves which provide for distributed jets of heated air, allows water accumulation within the shelves during cleaning by reducing airflow through the shelf, and then provides rapid expulsion of the water in cohesive streams after accumulation to provide high inertial cleaning.
A cleaning system for an oven having shelves which provide for distributed jets of heated air, allows water accumulation within the shelves during cleaning by reducing airflow through the shelf, and then provides rapid expulsion of the water in cohesive streams after accumulation to provide high inertial cleaning.
A modular oven provides an outer cabinet receiving independently removable modules for steam cooking and having a self-contained water source and drain receptacle for plumbing-less installation, each module controlled by a common controller.
A multi cavity oven provides improved cavity and jet plate cleaning by directing pressurized cleaning spray into the jet plates while installed within the oven through cleaning spray inlet ports in the walls of the removable jet plates. By directing cleaning spray directly into the interior of the jet plates, cooking juices that fall through the slots and openings and into the air passageway of the jet plates can be pressure cleaned and drained from the interior of the jet plates without removing the jet plates from the oven cavity.
A multi cavity oven provides improved cavity and jet plate cleaning by directing pressurized cleaning spray into the jet plates while installed within the oven through cleaning spray inlet ports in the walls of the removable jet plates. By directing cleaning spray directly into the interior of the jet plates, cooking juices that fall through the slots and openings and into the air passageway of the jet plates can be pressure cleaned and drained from the interior of the jet plates without removing the jet plates from the oven cavity.
A multi-zone, proximate-air oven using air delivered from the shelves provides a compact height through the use of low profile shelves. Intercavity heat leakage is managed by active insulation techniques making use of the oven feedback temperature control and controlled cavity loading.
A multi -compartment oven provides removable shelves receiving separated streams of heated air providing heating for different oven cavities above and below the shelves. The shelves communicate with an operator automatically closing ducts providing air to the shelves when the shelves are removed.
A multi-compartment oven provides removable shelves receiving separated streams of heated air providing heating for different oven cavities above and below the shelves. The shelves communicate with an operator automatically closing ducts providing air to the shelves when the shelves are removed.
A high thermal mass cooking oven with an oven compartment having multiple high thermal mass cooking racks spaced in parallel opposition but close proximity is provided. A large blower allows a large amount of heated air to enter the cooking compartment and be retained by the oven compartment walls and cooking racks. The cooking racks are more massive than a typical oven and provide high conductivity and emissivity.
F24C 15/16 - Shelves, racks or trays inside ovensSupports therefor
F24C 15/18 - Arrangement of compartments additional to cooking compartments, e.g. for warming or for storing utensils or fuel containersArrangement of additional heating or cooking apparatus, e.g. grills
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
A21B 1/26 - Ovens heated by media flowing therethrough by hot air
F24C 15/34 - Elements or arrangements for heat storage or insulation
A multi-compartment oven providing steam assisted cooking employs active venting to provide improved humidity control and reduced humidity leakage between closely adjacent compartments.
A multi-compartment oven provides “in-place” cleaning through the use of distributed spray nozzles possibly augmented by steam, fan blowing, and heat from other components of the oven. A centralized draining system allows recycling of the water without breaching the separation between the cooking compartments.
A multi-compartment oven provides a side directed drainage system permitting moisture removal from the cavities without interference with the integrity of lower cavity volumes and permitting removability of cavity dividers.
A multi-compartment oven provides separate humidity controlled zones using separately controlled steam generators and humidity resistant partitions between cavities. A removable humidity wall may allow resizing of the cavities while providing the necessary humidity sealing and may be augmented by venting control based on neighboring cavity usage.
A multi-zone, proximate-air oven using air delivered from the shelves provides a compact height through the use of low profile shelves. Intercavity heat leakage is managed by active insulation techniques making use of the oven feedback temperature control and controlled cavity loading.
The present invention provides a deep fat fryer separating the flue from the splash back panel and with a flue opening directed not upwardly, but rearwardly from the flue. By arranging the flue opening on the rear wall, the opening is protected from grease fallback (e.g., dripping from an overhead exhaust hood) or other foreign objects falling into the opening. The splash back panel further provides a seamless curved design that is easy to clean and also insulated from the heat of the flue. A baffle installed within the flue allows the combustion products to mix, cool, and slow upon exiting the baffle opening and entering the atmosphere reducing the exit temperature and also reducing the heating of the splash back panel.
The present invention provides a deep fat fryer providing an oil vat for holding hot oil. The hot oil of the vat is heated by a heat exchanger system that includes a pair of heat tubes. Heat transfer along a length of the heat tubes is facilitated by a heat conductive baffle substantially filling the interior of the heat tubes in volume and length. Heated air and gas are forced through the dense and elongated baffle to facilitate heat transfer to the walls of the heat tubes.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
F23D 14/70 - Baffles or like flow-disturbing devices
F28F 1/40 - Tubular elements or assemblies thereof with means for increasing heat-transfer area, e.g. with fins, with projections, with recesses the means being only inside the tubular element
F28D 1/04 - Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with the heat-exchange conduits immersed in the body of fluid with tubular conduits
F23C 3/00 - Combustion apparatus characterised by the shape of the combustion chamber
A commercial oven, such as a combination oven providing steam and convection heating, may provide an equipment cabinet holding electronic equipment and having an external wall abutting other heating apparatus. The external wall includes an interior plenum through which air is circulated to provide compact virtual insulation from external heat sources.
A grease and food particle trap for use with an oven shooter tube cleaning system that provides improved resistance to clogging and improved maintenance better matching the ability of the shooter tube cleaning system to provide complete cleaning and removal of grease and food particles is provided. An auxiliary heating system provides.improved energy efficiency and temperature control for cleaning operation by separately heating the cleaning solution upstream from the shooter tube prior to delivering a cleaning spray to the cooking volume.
A multi-zone, proximate-air oven using air delivered from the shelves provides a compact height through the use of low profile shelves. Intercavity heat leakage is managed by active insulation techniques making use of the oven feedback temperature control and controlled cavity loading.
A grease and food particle trap for use with an oven shooter tube cleaning systern that provides improved resistance to clogging and improved maintenance better matching the ability of the shooter tube cleaning system to provide complete cleaning and removal of grease and food particles is provided. An auxiliary heating system providesimproved energy efficiency and temperature control for cleaning operation by separately heating the cleaning solution upstream from the shooter tube prior to delivering a cleaning spray to the cooking volume.
A grease and food particle trap for use with an oven shooter tube cleaning system that provides improved resistance to clogging and improved maintenance better matching the ability of the shooter tube cleaning system to provide complete cleaning and removal of grease and food particles is provided. An auxiliary heating system may provide improved energy efficiency and temperature control for cleaning operation by separately heating the cleaning solution upstream from the shooter tube prior to delivering a cleaning spray to the cooking volume.
A multi-zone, proximate-air oven using air delivered from the shelves provides a compact height through the use of low profile shelves. Intercavity heat leakage is managed by active insulation techniques making use of the oven feedback temperature control and controlled cavity loading.
A grease and food particle trap for use with an oven shooter tube cleaning system that provides improved resistance to clogging and improved maintenance better matching the ability of the shooter tube cleaning system to provide complete cleaning and removal of grease and food particles is provided. An auxiliary heating system may provide improved energy efficiency and temperature control for cleaning operation by separately heating the cleaning solution upstream from the shooter tube prior to delivering a cleaning spray to the cooking volume.
The present invention provides a roll-in kitchen unit having an outer housing and a trolley that fits substantially within, The trolley provides a cast frame coupled to a sealing plate for sealing the trolley within the outer housing. In one embodiment, the cast frame is reinforced with inner and outer ribs to minimize deflection of the cast frame and bring the sealing plate into alignment with the corresponding gasket of the outer housing door.
A47B 31/00 - Service or tea tables, trolleys, or wagons
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
B62B 3/00 - Hand carts having more than one axis carrying transport wheelsSteering devices thereforEquipment therefor
B62B 3/10 - Hand carts having more than one axis carrying transport wheelsSteering devices thereforEquipment therefor characterised by supports specially adapted to objects of definite shape
A jet plate for directing a flow of air into a cooking cavity of an oven may comprise a body configured to be disposed along a top wall or a bottom wall of the cooking cavity, and one or more structured air inlets that are openings through the body. Each of the structured air inlets comprises holes and slots that are alternatingly arranged and serially connected. The structured air inlets enable air to be introduced into the cooking cavity in a structured formation to improve cooking speed and cooking efficiency. In addition, structured air inlets in a jet plate may be configured in various manners to address unevenness in the distribution of air flow within the cooking cavity.
A jet plate for directing a flow of air into a cooking cavity of an oven may comprise a body configured to be disposed along a top wall or a bottom wall of the cooking cavity, and one or more structured air inlets that are openings through the body. Each of the structured air inlets comprises holes and slots that are alternatingly arranged and serially connected. The structured air inlets enable air to be introduced into the cooking cavity in a structured formation to improve cooking speed and cooking efficiency. In addition, structured air inlets in a jet plate may be configured in various manners to address unevenness in the distribution of air flow within the cooking cavity.
An oven having multiple oven cavity temperature sensors that provide improved monitoring of oven temperature and that permit improved oven temperature control is provided. Multiple temperature values from the different sensors may be combined or analyzed to provide a more consistent and accurate measurement of the temperature of the food being cooked. Patterns of temperature as a function of location in the oven cavity may be analyzed to detect abnormal but correctable temperature inhomogeneities (for example, cold spots or stratification) and used to adjust parameters of the oven control, (for example, by fan speed/direction adjustment, cycle control of the fan and healer elements) to provide more even temperature distributions.
An oven having multiple oven cavity temperature sensors that provide improved monitoring of oven temperature and that permit improved oven temperature control is provided. Multiple temperature values from the different sensors may be combined or analyzed to provide a more consistent and accurate measurement of the temperature of the food being cooked. Patterns of temperature as a function of location in the oven cavity may be analyzed to detect abnormal but correctable temperature inhomogeneities (for example, cold spots or stratification) and used to adjust parameters of the oven control, (for example, by fan speed/direction adjustment, cycle control of the fan and heater elements) to provide more even temperature distributions.
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
G05D 23/19 - Control of temperature characterised by the use of electric means
G01K 1/02 - Means for indicating or recording specially adapted for thermometers
G01K 3/14 - Thermometers giving results other than momentary value of temperature giving differences of valuesThermometers giving results other than momentary value of temperature giving differentiated values in respect of space
A high thermal mass cooking oven with an oven compartment having multiple high thermal mass cooking racks spaced in parallel opposition but close proximity is provided. A large blower allows a large amount of heated air to enter the cooking compartment and be retained by the oven compartment wails and cooking racks. The cooking racks are more massive than a typical oven and provide high conductivity and emissivity.
A high thermal mass cooking oven with an oven compartment having multiple high thermal mass cooking racks spaced in parallel opposition but close proximity is provided. A large blower allows a large amount of heated air to enter the cooking compartment and be retained by the oven compartment wails and cooking racks. The cooking racks are more massive than a typical oven and provide high conductivity and emissivity.
The present invention provides a roll-in kitchen unit having an outer housing and a trolley that fits substantially within. The trolley provides a cast frame coupled to a scaling plate for sealing the trolley within the outer housing. In one embodiment, the cast frame is reinforced with inner and outer ribs to minimize deflection of the cast frame and bring the sealing plate into alignment with the corresponding gasket of the outer housing door.
A47B 31/00 - Service or tea tables, trolleys, or wagons
B62B 3/00 - Hand carts having more than one axis carrying transport wheelsSteering devices thereforEquipment therefor
B62B 3/10 - Hand carts having more than one axis carrying transport wheelsSteering devices thereforEquipment therefor characterised by supports specially adapted to objects of definite shape
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
A high thermal mass cooking oven with an oven compartment having multiple high thermal mass cooking racks spaced in parallel opposition but close proximity is provided. A large blower allows a large amount of heated air to enter the cooking compartment and be retained by the oven compartment walls and cooking racks. The cooking racks are more massive than a typical oven and provide high conductivity and emissivity.
A multi-zone, proximate-air oven using air delivered from the shelves provides a compact height through the use of low profile shelves. Intercavity heat leakage is managed by active insulation techniques making use of the oven feedback temperature control and controlled cavity loading.
An oven tray rack for insertion into a food rack assembly is provided having upwardly and inwardly extending food holders and downwardly and inwardly extending grease deflectors for diverting grease to a center area of the tray rack and preventing grease from dripping onto food on lower tray racks.
A grease removal system for an oven that collects excess grease during a cook cycle into a reservoir, which also serves as a container for cleaning solution during a clean cycle. A high-pressured shooter tube allows the cleaning solution to be shot from the reservoir to a ceiling of the oven cavity without the need for extra tubing.
A cooking oven is disclosed. The cooking oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The cooking oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.
A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits
F27B 9/10 - Furnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity heated without contact between combustion gases and chargeFurnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity electrically heated heated by hot air or gas
A convection oven is disclosed. The convection oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The convection oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.
A21B 1/26 - Ovens heated by media flowing therethrough by hot air
A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits
F27B 9/10 - Furnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity heated without contact between combustion gases and chargeFurnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity electrically heated heated by hot air or gas
A convection oven is disclosed. The convection oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The convection oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.
A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits
A21B 1/26 - Ovens heated by media flowing therethrough by hot air
A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
F27B 9/10 - Furnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity heated without contact between combustion gases and chargeFurnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity electrically heated heated by hot air or gas
A cooking oven is disclosed. The cooking oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The cooking oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.
A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
F27B 9/10 - Furnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity heated without contact between combustion gases and chargeFurnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity electrically heated heated by hot air or gas
A convection oven having one or more intermediate air plenums is disclosed. An intermediate air plenum placed within an oven cavity defines the bottom of an upper cooking chamber and the top of a lower cooking chamber. Each intermediate air plenum comprises a left side air inlet for receiving heated air from a left side air channel located on a left side cavity wall of the oven cavity, a right side air inlet for receiving heated air from a right side air channel located on a right side cavity wall of the oven cavity, a top plenum surface including a plurality of top air outlets configured to direct a portion of the heated air upwards, and a bottom plenum surface including a plurality of bottom air outlets configured to direct a portion of the heated air downwards. The top and bottom plenum surfaces are preferably shaped to optimize even distribution of heated air flow into the oven cavity.
A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
F27B 9/10 - Furnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity heated without contact between combustion gases and chargeFurnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity electrically heated heated by hot air or gas
A convection oven having one or more intermediate air plenums is disclosed. An intermediate air plenum placed within an oven cavity defines the bottom of an upper cooking chamber and the top of a lower cooking chamber. Each intermediate air plenum comprises a left side air inlet for receiving heated air from a left side air channel located on a left side cavity wall of the oven cavity, a right side air inlet for receiving heated air from a right side air channel located on a right side cavity wall of the oven cavity, a top plenum surface including a plurality of top air outlets configured to direct a portion of the heated air upwards, and a bottom plenum surface including a plurality of bottom air outlets configured to direct a portion of the heated air downwards. The top and bottom plenum surfaces are preferably shaped to optimize even distribution of heated air flow into the oven cavity.
A21B 3/04 - Air-treatment devices for ovens, e.g. regulating humidity
A47J 37/04 - Roasting apparatus with movably-mounted food supports or with movable heating implementsSpits
F27B 9/10 - Furnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity heated without contact between combustion gases and chargeFurnaces through which the charge is moved mechanically, e.g. of tunnel type Similar furnaces in which the charge moves by gravity electrically heated heated by hot air or gas
A cooking oven is disclosed. The cooking oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The cooking oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.
A convection oven is disclosed. The convection oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The convection oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.
A convection oven having one or more intermediate air plenums is disclosed. An intermediate air plenum placed within an oven cavity defines the bottom of an upper cooking chamber and the top of a lower cooking chamber. Each intermediate air plenum comprises a left side air inlet for receiving heated air from a left side air channel located on a left side cavity wall of the oven cavity, a right side air inlet for receiving heated air from a right side air channel located on a right side cavity wall of the oven cavity, a top plenum surface including a plurality of top air outlets configured to direct a portion of the heated air upwards, and a bottom plenum surface including a plurality of bottom air outlets configured to direct a portion of the heated air downwards. The top and bottom plenum surfaces are preferably shaped to optimize even distribution of heated air flow into the oven cavity.
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
F24C 15/18 - Arrangement of compartments additional to cooking compartments, e.g. for warming or for storing utensils or fuel containersArrangement of additional heating or cooking apparatus, e.g. grills
A21B 1/24 - Ovens heated by media flowing therethrough
F24C 15/16 - Shelves, racks or trays inside ovensSupports therefor
A combination oven for cooking with heat and steam provides a boiler system for creating steam and includes a smoker appliance for generating smoke flavor during the cooking process. An oven controller detecting the use of the smoke appliance institutes a flushing and filling of the boiler after such use to reduce the transfer of smoke flavors to food that is subsequently cooked in the oven.
A spray hose and spray nozzle for a commercial oven may be retracted on a spring-loaded reel. A position and recent movement of the spring-loaded reel may be used to deduce likely intent of the user with respect to use of the spray nozzle and to electronically activate or deactivate water flow to the spray hose based on the deduced intent.
B05B 15/06 - Mountings, supporting or holding means, or rests for spray heads or other outlets when in use or out of use (B05B 15/10 takes precedence)
B05B 1/30 - Nozzles, spray heads or other outlets, with or without auxiliary devices such as valves, heating means designed to control volume of flow, e.g. with adjustable passages
B05B 12/00 - Arrangements for controlling deliveryArrangements for controlling the spray area
A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.
A commercial oven, such as a combination oven providing steam and convection heating, may provide an equipment cabinet holding electronic equipment and having an external wall abutting other heating apparatus. The external wall includes an interior plenum through which air is circulated to provide compact virtual insulation from external heat sources.
A commercial oven, such as a combination oven providing steam and convection heating, may provide for motorized dampers allowing the oven to move automatically between a closed-state high humidity operating mode and an open-state low humidity operating mode according to user input reflecting a desired cooking process. The dampers operate with a conventional steam trap and may provide integrated bypass valves preventing over or under pressure of the cooking volume.
An oven includes a heat exchanger with flattened segments providing low thermal resistance between flue gases being conveyed through the heat exchanger and a peripheral wall of the heat exchanger to increase the efficiency of heating of the peripheral wall of the heat exchanger to facilitate increasing a temperature of heated air that is delivered by a fan, across an outer surface of the peripheral wall of the heat exchanger, and through a cooking volume of the oven.
F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
F28F 13/08 - Arrangements for modifying heat transfer, e.g. increasing, decreasing by affecting the pattern of flow of the heat-exchange media by varying the cross-section of the flow channels
F28D 1/047 - Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with the heat-exchange conduits immersed in the body of fluid with tubular conduits the conduits being bent, e.g. in a serpentine or zig-zag
F28F 1/00 - Tubular elementsAssemblies of tubular elements
F28D 1/02 - Heat-exchange apparatus having stationary conduit assemblies for one heat-exchange medium only, the media being in contact with different sides of the conduit wall, in which the other heat-exchange medium is a large body of fluid, e.g. domestic or motor car radiators with the heat-exchange conduits immersed in the body of fluid
A combination oven provides for a catalyst chamber for heating and treating a bypass portion of the air circulated within the cooking chamber at a high temperature using a catalyst to process cooking fumes without substantially elevating the desired cooking temperature.
A grease removal system for a combination oven, requiring venting and condensation of steam, conducts excess grease through the same drainpipe as the steam to a water-filled condenser, then segregates the grease within a reservoir wall. In this way, a single opening may serve to remove both excess steam pressure and grease and temperature-moderated grease may be readily pumped to a convenient location.
parts for commercial cooking ovens, namely, an integral component of finished commercial cooking ovens that automatically cleans the oven using jets of water
88.
System and method for limiting the escape of heat and steam from an open oven door
A system for reducing discharges from an oven prior to opening an oven door. In particular, the system includes a housing forming a cooking compartment arranged within the oven. The system also includes a purge passage extending through the housing into the cooking compartment and a cover arranged over a portion of the purge passage to removeably block the purge passage. An expelling port is included that extends from the cooking compartment through the housing. A controller is configured to remove the cover from blocking the purge passage to inject air into the cooking compartment through the purge passage and displace substances within the cooking compartment through the expelling port.
Ovens, fryers, and smokers for commercial use; cooking and
holding ovens; combination ovens/steamers; hot food holding
cabinets; heated counter tops and shelves; heated portable
containers for storing hot foods; heated buffet serving
counters; hot sandwich service counters and carts; heated
display cases; refrigerated display cases; electric hot and
cold food holding cabinets.
electric and gas commercial cooking ovens, electric and gas commercial convection cooking ovens, electric and gas commercial deep fryers, electric commercial cook, hold, and smoke ovens, electric commercial cooking and holding ovens, combination ovens and steamers, hot food holding cabinets used to control temperature and humidity for holding and warming food, heated countertops and shelves, heated portable containers for storing hot foods, heated buffet serving counters, hot sandwich service counters and carts, heated display cases, electric hot and cold holding cabinets used to control temperature and humidity for warming and cooling food
A grease collection system is provided that may be connected to an oven for the real-time removal of grease from the heating chamber while maintaining a closed system. In particular, one end of a grease removal conduit is placed in communication with a drain in the cooking chamber, and the other end of the conduit is placed in a portable reservoir for the disposal of grease having a predetermined fluid level to prevent ambient air from entering the heating chamber during the preparation of food product.
16 - Paper, cardboard and goods made from these materials
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
Electrically energised ovens; hot food holding cabinets; heated buffet servers; heated banquet carts; heated portable containers for storing hot food; cooking and hot food holding equipment; thermal tables; installations and apparatus all for heating, cooking, holding (maintaining temperature) and warming; apparatus and equipment for cooking food stuffs and for maintaining temperature; installations for roasting and baking; cooling installations for service of food; cooling installations for display of food; accessories and parts and fittings for the aforesaid goods. Paper, cardboard, paper and cardboard goods that are not included in other classes; printed matter, newspapers and magazines, books, photographs, writing instruments; type; printing blocks. Containers for keeping food warm; boards for hot organisation of food.
Electrically energised ovens; combination oven/steamers; hot food holding cabinets; heated display cases; heated banquet carts; heated portable containers for storing hot food; rotisseries; and refrigerators for rapidly and uniformly cooling hot food; cooking and hot food holding equipment.
