Conveyer ovens and methods for controlling same. One example conveyor over includes an electronic processor configured to: determine a first duty cycle for a first heating element; determine a second duty cycle for a second heating element; actuate a first relay that controls a current flow to the first heating element based on the first duty cycle to energize the first heating element during a first duty cycle interval; and actuate a second relay that controls a current flow to the second heating element based on the second duty cycle to energize the second heating element during a second duty cycle interval. The second duty cycle interval begins after a delay period from a start of the first duty cycle interval has elapsed.
Example systems and methods are directed to cleaning systems (100) for an automated beverage dispenser. A plurality of beverage preparation areas (102) or cleaning areas may be provided with pressurized fluid from a cleaning medium source (106) via a fluid supply line (104). The cleaning system (100) further comprises a first controllable constant flow valve (112a) for providing pressurized fluid to the cleaning medium. A second controllable constant flow valve (112b) provides an output of the cleaning medium source to a cleaning area. The first controllable constant flow valve (112a) may be enabled at a first time associated with a beginning of a cleaning cycle of the first cleaning area. The second controllable constant flow valve (112b) may be enabled thereafter. The first controllable constant flow valve (112a) and the second controllable constant flow valve (112b) may be disabled after an end of the cleaning cycle of the first cleaning area.
B67D 1/08 - Appareils ou dispositifs pour débiter des boissons à la pression Détails
A47J 31/10 - Appareils à préparer le café, dans lesquels le récipient où se fait l'infusion est placé au-dessus ou dans la partie supérieure des récipients pour la boissonPercolateurs
A system and method to control the power supplied to heating zones of a conveyor oven. The conveyor oven includes a plurality of heating zones to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating zones may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating zones is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating zones to achieve even distribution of heat and reduced current draw during peak-loads.
Example systems and methods are directed to cleaning systems for an automated beverage dispenser. A plurality of beverage preparation areas or cleaning areas may be provided with pressurized fluid from a cleaning medium source via a fluid supply line. The cleaning system further comprises a first controllable constant flow valve for providing pressurized fluid to the cleaning medium. A second controllable constant flow valve provides an output of the cleaning medium source to a cleaning area. The first controllable constant flow valve may be enabled at a first time associated with a beginning of a cleaning cycle of the first cleaning area. The second controllable constant flow valve may be enabled thereafter. The first controllable constant flow valve and the second controllable constant flow valve may be disabled after an end of the cleaning cycle of the first cleaning area.
A conveyor oven for cooking food includes an oven housing defining an oven chamber in which the food is cooked. A conveyor is operable to convey the food through the oven chamber. An opening is defined in an end of the oven chamber, a portion of the conveyor extending through a first portion of the opening. A second portion of the opening below the conveyor is closed by a removable end plug. The removable end plug is configured to pivot into a closed position while an upper edge of the removable end plug is received in a pocket formed at the end of the oven chamber by the oven housing and/or at least one stationary portion of the conveyor.
A conveyor oven for cooking food includes an oven chamber in which the food is cooked, a conveyor moveable to convey the food within the oven chamber, and a burner assembly operable to heat air for convection cooking of the food moving within the oven chamber on the conveyor. The burner assembly includes a heat source, a coiled air passage, and a suction box, the coiled air passage providing a circuitous heated air passage between the heat source and the suction box. A fan is configured to draw heated air from the suction box and exhaust the heated air into the oven chamber for convection cooking of the food moving through the oven chamber on the conveyor.
A conveyor oven for cooking food includes an oven housing defining an oven chamber in which the food is cooked. A conveyor is operable to convey the food through the oven chamber. An opening is defined in an end of the oven chamber, a portion of the conveyor extending through a first portion of the opening. A second portion of the opening below the conveyor is closed by a removable end plug. The removable end plug is configured to pivot into a closed position while an upper edge of the removable end plug is received in a pocket formed at the end of the oven chamber by the oven housing and/or at least one stationary portion of the conveyor.
A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.
F23D 14/60 - Dispositifs pour le réglage simultané du gaz et de l'air de combustion
F23D 14/08 - Brûleurs à gaz avec prémélangeurs, c.-à-d. dans lesquels le combustible gazeux est mélangé à l'air de combustion en amont de la zone de combustion du type à induction, p. ex. becs Bunsen avec les orifices de sortie disposés axialement dans la tête de brûleur
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
F23N 1/02 - Régulation de l'alimentation en combustible conjointement au réglage de l'amenée d'air
F23N 1/00 - Régulation de l'alimentation en combustible
A21B 1/33 - Fours chauffés directement par des produits de combustion
F23N 1/10 - Régulation de l'alimentation en combustible conjointement au réglage d'un autre agent, p. ex. l'eau de la chaudière et de l'amenée d'air ou du tirage
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
F24C 3/12 - Disposition ou montage des dispositifs de commande ou de sécurité
A system and method to control the power supplied to heating elements of a conveyor oven. The conveyor oven includes a plurality of heating elements to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating elements may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating elements is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating elements to achieve even distribution of heat and reduced current draw during peak-loads.
Conveyor ovens for cooking food according to various embodiments include variable speed fans to deliver air from a plenum into at least two lower cooking zones below a conveyor of the oven, and at least one variable speed fan to deliver air from the plenum into one or more upper cooking zones above the conveyor, wherein a controller operates the fans delivering air into the lower cooking zones independently of each other and independently of the other fan. The fans can be controlled so that air delivered to a bottom side of the conveyor has a speed that is different in the different lower cooking zones and/or is different than air delivered to the top side of the conveyor. In some cases, the speed of the fans is predetermined and set in accordance with the type of food to be cooked.
40 - Traitement de matériaux; recyclage, purification de l'air et traitement de l'eau
42 - Services scientifiques, technologiques et industriels, recherche et conception
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Consulting services in the field of commercial foodservice,
beverage, food processing, and baking equipment (term
considered too vague by the International Bureau - Rule 13
(2) (b) of the Regulations); consulting and advisory
services in the areas of commercial foodservice, beverage,
food processing, and baking equipment innovation and
development strategies (term considered too vague by the
International Bureau - Rule 13 (2) (b) of the Regulations);
providing information in the fields of residential and
commercial cooking, cooking automation, foodservice,
beverage, food processing, and baking equipment innovation
processes and development (term considered too vague by the
International Bureau - Rule 13 (2) (b) of the Regulations);
consulting services in the field of product consistency,
labor reduction and management, and natural resource
management (term considered too vague by the International
Bureau - Rule 13 (2) (b) of the Regulations); consulting
services in the field of restaurant management,
configuration, labor, organization, and appliance selection. Manufacturing services (term considered too vague by the
International Bureau - Rule 13 (2) (b) of the Regulations);
manufacturing services in the field of restaurant,
foodservice, food, and beverage equipment (term considered
too vague by the International Bureau - Rule 13 (2) (b) of
the Regulations); manufacturing services in the field of
commercial foodservice, beverage, food processing, and
baking equipment (term considered too vague by the
International Bureau - Rule 13 (2) (b) of the Regulations);
manufacture of cooking, cooking automation, foodservice,
beverage, food processing, packaging, air purification, and
baking equipment (term considered too vague by the
International Bureau - Rule 13 (2) (b) of the Regulations);
manufacture of robots and artificial intelligence for use in
the field of commercial cooking and foodservice (term
considered too vague by the International Bureau - Rule 13
(2) (b) of the Regulations); manufacture of waste management
machines (term considered too vague by the International
Bureau - Rule 13 (2) (b) of the Regulations); manufacture of
refrigeration equipment (term considered too vague by the
International Bureau - Rule 13 (2) (b) of the Regulations). Interior design services; interior design services in the
nature of kitchen appliance consulting services (term
considered too vague by the International Bureau - Rule 13
(2) (b) of the Regulations); engineering; engineering design
services; engineering and design services, namely,
engineering and design of cooking, cooking automation,
foodservice, beverage, food processing, packaging, air
purification and baking equipment; engineering and design of
robots, artificial intelligence, and augmented reality;
engineering and design of internet of things solutions for
use in commercial facilities, namely, restaurants,
convenience stores, and retailers; engineering and design of
waste management machines; engineering and design of
refrigeration equipment; consulting services in the field of
engineering, engineering design, and manufacturing (term
considered too vague by the International Bureau - Rule 13
(2) (b) of the Regulations); equipment design services;
equipment design services in the field of restaurant,
foodservice, food, and beverage equipment. Consulting services in the field of food and beverage (term
considered too vague by the International Bureau - Rule 13
(2) (b) of the Regulations).
A system and method to control the power supplied to heating elements of a conveyor oven. The conveyor oven includes a plurality of heating elements to evenly distribute heat in an oven compartment. During peak-loads, the current draw of the heating elements may exceed available power of a power supply. Therefore, a system and method to reduce the total current draw of the plurality of heating elements is provided. The system includes a controller configured to perform the methods disclosed herein. The methods effectively lower the total current draw by rapidly cycling a plurality of relays connected to each of the plurality of heating elements to achieve even distribution of heat and reduced current draw during peak-loads.
A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.
F23D 14/60 - Dispositifs pour le réglage simultané du gaz et de l'air de combustion
F23D 14/08 - Brûleurs à gaz avec prémélangeurs, c.-à-d. dans lesquels le combustible gazeux est mélangé à l'air de combustion en amont de la zone de combustion du type à induction, p. ex. becs Bunsen avec les orifices de sortie disposés axialement dans la tête de brûleur
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
F23N 1/02 - Régulation de l'alimentation en combustible conjointement au réglage de l'amenée d'air
F23N 1/00 - Régulation de l'alimentation en combustible
A21B 1/33 - Fours chauffés directement par des produits de combustion
F23N 1/10 - Régulation de l'alimentation en combustible conjointement au réglage d'un autre agent, p. ex. l'eau de la chaudière et de l'amenée d'air ou du tirage
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
F24C 3/12 - Disposition ou montage des dispositifs de commande ou de sécurité
Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some cases, a burner assembly for a conveyor oven includes at least one burner tube extending into a plenum and positioned to receive at least a portion of a flame emitted by the burner assembly, wherein a rifling plate extends through the burner tube and is slidingly positioned within the burner tube. Also, in some cases a baffle in a plenum of the oven is positioned opposite the burner tube and defines a fluid conduit having an entrance into which air heated from the burner tube is received and an exit separate from the entrance and through which air is discharged.
40 - Traitement de matériaux; recyclage, purification de l'air et traitement de l'eau
42 - Services scientifiques, technologiques et industriels, recherche et conception
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
(1) Consulting services in the field of commercial food service equipment, beverage preparation equipment, food processing equipment, and baking equipment; providing information about residential and commercial cooking equipment, cooking automation, food service equipment, beverage preparation equipment, food processing equipment, and baking equipment innovation processes and development; consulting services in the field of product consistency, namely, product design, product development, and quality control of goods and services, labor reduction and management, and natural resource management
(2) Custom and off the shelf manufacture of food cooking equipment and beverage preparation equipment; custom and off the shelf manufacturing services for others in the field of restaurant, foodservice, food, and beverage equipment; custom and off the shelf manufacturing services for others in the field of commercial food processing equipment, beverage preparation equipment, food processing equipment and baking equipment; custom and off the shelf manufacture of cooking equipment, cooking automation equipment, foodservice equipment, beverage preparation and packaging equipment, food processing equipment, food packaging equipment, air purification equipment, and baking equipment; custom and off the shelf manufacture of robots and artificial intelligence for use in the field of commercial cooking and foodservice equipment; custom and off the shelf manufacture of waste management machines, namely, food waste disposals; custom and off the shelf manufacture of refrigeration equipment, namely, refrigerators, freezers, ice machines, ice making machines, wine coolers, refrigerated beer coolers, and temperature-controlled wine storage cabinets
(3) Interior design services; interior design services in the nature of kitchen appliance consulting services; engineering design services, namely, engineering and design of cooking equipment, cooking automation equipment, commercial foodservice equipment, beverage preparation equipment, food processing equipment, food packaging equipment, air purification equipment, and baking equipment; engineering design services, namely, engineering and design of robots, artificial intelligence, and augmented reality for use in the field of commercial cooking, cooking automation, beverage preparation, baking, food processing, food packaging, air purification, and food service equipment; engineering design services, namely, engineering and design of internet of things solutions, namely, providing cloud-based non-downloadable software applications and computer software for use in the automation of commercial facilities, specifically, restaurants, convenience stores, and retailers; engineering and design of waste management machines, namely, food waste disposals; engineering design services, namely, engineering and design of refrigeration equipment, namely, refrigerators, freezers, ice machines, ice making machines, wine coolers, refrigerated beer coolers, and temperature-controlled wine storage cabinets; consulting services in the field of engineering, engineering design, and manufacturing of cooking equipment, cooking automation equipment, commercial food service equipment, beverage preparation equipment, food processing equipment, food packaging equipment, air purification equipment, and baking equipment; food cooking equipment design services; cooking automation equipment design services; commercial foodservice equipment design services; beverage preparation equipment design services; food processing equipment design services; food packaging equipment design services; air purification equipment design services; waste management equipment design services; baking equipment design services; product development services in areas of commercial food service equipment, beverage preparation equipment, food processing equipment, and baking equipment
(4) Consulting services in the field of restaurant management, cooking equipment configuration, cooking equipment organization, and appliance selection, namely, selection of commercial food service equipment, equipment for making and dispensing beverages, food processing equipment, air purification units specifically adapted for restaurants, cooking equipment, and baking equipment for residential, commercial, and food processing consumers; consulting services in the field of food and beverage equipment
40 - Traitement de matériaux; recyclage, purification de l'air et traitement de l'eau
35 - Publicité; Affaires commerciales
37 - Services de construction; extraction minière; installation et réparation
42 - Services scientifiques, technologiques et industriels, recherche et conception
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Custom manufacturing services in the field of restaurant, foodservice in the nature of food, and beverage equipment for others; custom manufacturing services in the field of commercial foodservice, beverage, food processing, namely, high-volume equipment for industrial protein and bakery processing, and baking equipment for others; custom manufacture of cooking, cooking automation, foodservice, beverage, food processing, packaging, air purification units and baking equipment for others; custom manufacture of robots and artificial intelligence for others, namely, devices that access, dispense, and transport food and beverages for kitchen production control, supply chain management, and business intelligence purposes; custom manufacture of robots and artificial intelligence devices for others, namely, devices for the automation of food service and food retail organizations to connect, operate, monitor and manage networked equipment, specifically, kitchen appliances, cooking equipment, food preparation equipment, food warming equipment, dish washers, dish sanitizers, HVAC units, ventilation hoods, range hoods, refrigerators, freezers, hot water equipment, lighting and signage, kitchen equipment management platforms using artificial intelligence, machine learning, and augmented reality, energy management platforms using artificial intelligence, machine learning, and augmented reality, and restaurant and bar management platforms with all platforms comprised of robotics, utilizing artificial intelligence, machine learning, and augmented reality for front-of-house and back-of-house operations for use in the field of commercial cooking and foodservice for others; custom manufacture of waste management machines for others; custom manufacture of refrigeration equipment for others; consulting services in the field of food processing; consulting and advisory services in the area of food processing; providing information in the field of food processing; consulting in the field of manufacturing of goods for others Consulting and advisory services in the areas of product management development strategies for business management, product distribution, operations management, logistics, supply chain, and production systems and distribution; consulting services in the fields of labor reduction and management, and natural resource management; consulting services in the field of restaurant management Consulting and advisory services in the areas of product management development strategies for business management, product distribution, operations management, logistics, supply chain, and production systems and distribution; consulting services in the fields of labor reduction and management, and natural resource management; consulting services in the field of restaurant management Interior design services; interior design services in the nature of kitchen appliance consulting services; engineering; engineering design services; engineering and design of cooking equipment, in the fields of cooking, cooking automation, food and beverage services, food processing, packaging, air purification units and baking equipment, namely, bakery ovens, rack ovens, deck ovens, industrial ovens, tunnel ovens, oven-proofers, proofers, mixers, bread conveying, tying, and packaging machinery, and baking preparation equipment, specifically, bowl lifts, bulk hoppers, suction dough dividers, belt rounders, conical rounders, cup elevators, dough molders, racks; engineering and design of robots, artificial intelligence, and augmented reality; engineering and design of internet of things solutions, namely, downloadable computer firmware, hardware, and software for use in the automation of commercial facilities, specifically, restaurants, convenience stores, and retailers; engineering and design of internet of things solutions, namely, providing cloud-based non-downloadable software applications and computer software for use in the automation of commercial facilities, specifically, restaurants, convenience stores, and retailers; engineering and design of waste management machines; engineering and design of refrigeration equipment; consulting services in the field of engineering, engineering design; cooking equipment design services; equipment design services in the field of restaurant, foodservice, food, and beverage equipment; providing consulting and advisory services for development of baking equipment innovation processes, namely, automation, consistent cooking, precision cooking, safety, and efficiency processes for baking and baking equipment development; providing information for baking and baking equipment development in the fields of baking equipment innovation processes, namely, automation, consistent cooking, precision cooking, safety, and efficiency processes for baking and baking equipment; consulting services in the field of product consistency, namely, product design, product development, and quality control of goods and services; consulting and advisory services in the areas of product management development strategies, namely, product development Consulting services in the field of cooking equipment configuration, cooking equipment organization, and appliance selection, namely, selection of commercial foodservice equipment, equipment for making and dispensing beverages, food processing equipment, air purification units specifically adapted for restaurants, cooking equipment, and baking equipment for residential, commercial, and food processing consumers; consulting services in the field of food and beverage; consulting services in the field of commercial food and beverage service; consulting and advisory services in the areas of commercial food and beverage service; providing information in the fields of residential and commercial cooking, cooking automation food services and food and beverage services; providing residential and commercial cooking information, cooking automation food services information, and food and beverage services information
17.
MOVABLE HEATING ELEMENTS FOR INFRARED COOKING OVENS
An infrared oven comprises an oven chamber in which food is cooked, a conveyor extending through the oven chamber and moveable to transport the food through the oven chamber, and a heating zone defined by a pair of movable infrared heating elements that are positioned opposite each other in the oven chamber. One movable infrared heating element is positioned above the conveyor and the other movable infrared heating element is positioned below the conveyor. The movable infrared heating elements of the pair of movable infrared heating elements are configured to move in tandem toward or away from the conveyor in a direction perpendicular to a direction that the conveyor extends through the oven chamber.
A21B 1/22 - Fours chauffés par des radiateurs par des radiateurs électriques
A21B 1/42 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson
A21B 1/46 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces suspendues à un transporteur sans fin ou à une roue tournante
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
A21B 1/50 - Fours de boulangerie caractérisés par l'existence de surfaces de cuisson amovibles
A conveyor oven for cooking food and having an oven chamber in which food is cooked; a conveyor moveable to convey food within the oven chamber; a burner assembly operable to emit a flame to heat air for cooking food moving within the oven chamber on the conveyor; a burner tube extending into a compartment and positioned to receive at least a portion of the flame emitted by the burner assembly; and one or more passive tubes in the compartment positioned opposite the burner tube, wherein elongated baffles are located between adjacent passive tubes, wherein a baffle plate is located between the burner and passive tubes to restrict airflow from the burner tube to the passive tube, and/or wherein shelf assemblies in the oven enable movement (and in some cases removal) of a shelf with a corresponding fan and/or motor without disturbing other shelves and their corresponding fans and/or motors.
A21B 1/26 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci par air chaud
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
F23D 14/10 - Brûleurs à gaz avec prémélangeurs, c.-à-d. dans lesquels le combustible gazeux est mélangé à l'air de combustion en amont de la zone de combustion du type à induction, p. ex. becs Bunsen avec la tête de brûleur tubulaire allongée
A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.
F23K 5/00 - Alimentation en d'autres combustibles ou distribution d'autres combustibles pour les appareils à combustion
F23D 14/60 - Dispositifs pour le réglage simultané du gaz et de l'air de combustion
F23D 14/08 - Brûleurs à gaz avec prémélangeurs, c.-à-d. dans lesquels le combustible gazeux est mélangé à l'air de combustion en amont de la zone de combustion du type à induction, p. ex. becs Bunsen avec les orifices de sortie disposés axialement dans la tête de brûleur
A gas manifold for a convection conveyor oven includes an elongated housing having a wall that at least partially encloses an interior volume; a gas inlet in fluid communication with the interior volume and extending through the wall; a plurality of gas outlets in fluid communication with the interior volume and extending through the wall; a plurality of seat inserts removably coupled with a plurality of gas outlets; a plurality of valve openings formed in the wall and aligned opposite the plurality of gas outlets; and at least one valve removably coupled to the wall and aligned with a first valve opening, wherein the valve is aligned with a first gas outlet and has a first position in which a first seat insert is not in fluid communication with the gas inlet.
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
F23D 14/60 - Dispositifs pour le réglage simultané du gaz et de l'air de combustion
F23D 14/08 - Brûleurs à gaz avec prémélangeurs, c.-à-d. dans lesquels le combustible gazeux est mélangé à l'air de combustion en amont de la zone de combustion du type à induction, p. ex. becs Bunsen avec les orifices de sortie disposés axialement dans la tête de brûleur
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
F23N 1/10 - Régulation de l'alimentation en combustible conjointement au réglage d'un autre agent, p. ex. l'eau de la chaudière et de l'amenée d'air ou du tirage
F23N 1/00 - Régulation de l'alimentation en combustible
A21B 1/33 - Fours chauffés directement par des produits de combustion
F24C 3/12 - Disposition ou montage des dispositifs de commande ou de sécurité
A method of controlling a cooking oven including a contactor, a relay, and a heating element, the contact, the relay, and the heating element in a series-type configuration. The method includes during a first operation, placing the contactor in a closed position, and during the first operation, selectively providing power, via the relay, to the heating element. The method further includes during a second operation, bypassing the relay while the contactor is in the closed position, and during the second operation, providing power to the heating element.
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
H02H 3/05 - Circuits de protection de sécurité pour déconnexion automatique due directement à un changement indésirable des conditions électriques normales de travail avec ou sans reconnexion Détails avec des moyens pour accroître la fiabilité, p. ex. dispositifs redondants
H02H 5/04 - Circuits de protection de sécurité pour déconnexion automatique due directement à un changement indésirable des conditions non électriques normales de travail avec ou sans reconnexion sensibles à une température anormale
A method and arrangement is provided for setting a peak operating power level for an oven having an oven compartment, a user interface, and a controller having a memory with a maximum peak operating power level stored therein. The method includes the steps of displaying an oven set-up user interface window on the user interface during an initial start-up of the oven; in response to an input for selecting a maximum output for the oven, displaying a maximum output user interface window on the user interface. Further, after input of a peak operating power level, the method stores the peak operating power level in the memory and selectively provides a power control signal to generate heat that corresponds to the peak operating power level. The oven is either an electric oven or gas oven. In operation, the oven heats at the peak operating power level, which is less than the maximum peak operating power level.
F24C 7/08 - Disposition ou montage des dispositifs de commande ou de sécurité
H05B 1/02 - Dispositions de commutation automatique spécialement adaptées aux appareils de chauffage
F24C 3/12 - Disposition ou montage des dispositifs de commande ou de sécurité
A21B 1/46 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces suspendues à un transporteur sans fin ou à une roue tournante
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
A method and arrangement is provided for setting a peak operating power level for an oven having an oven compartment, a user interface, and a controller having a memory with a maximum peak operating power level stored therein. The method includes the steps of displaying an oven set-up user interface window on the user interface during an initial start-up of the oven; in response to an input for selecting a maximum output for the oven, displaying a maximum output user interface window on the user interface. Further, after input of a peak operating power level, the method stores the peak operating power level in the memory and selectively provides a power control signal to generate heat that corresponds to the peak operating power level. The oven is either an electric oven or gas oven. In operation, the oven heats at the peak operating power level, which is less than the maximum peak operating power level.
F24C 7/08 - Disposition ou montage des dispositifs de commande ou de sécurité
F24C 3/12 - Disposition ou montage des dispositifs de commande ou de sécurité
G05B 19/42 - Systèmes d'enregistrement et de reproduction, c.-à-d. dans lesquels le programme est enregistré à partir d'un cycle d'opérations, p. ex. le cycle d'opérations étant commandé à la main, après quoi cet enregistrement est reproduit sur la même machine
G05D 23/19 - Commande de la température caractérisée par l'utilisation de moyens électriques
Conveyor ovens for cooking food according to various embodiments include variable speed fans to deliver air from a plenum into at least two lower cooking zones below a conveyor of the oven, and at least one variable speed fan to deliver air from the plenum into one or more upper cooking zones above the conveyor, wherein a controller operates the fans delivering air into the lower cooking zones independently of each other and independently of the other fan. The fans can be controlled so that air delivered to a bottom side of the conveyor has a speed that is different in the different lower cooking zones and/or is different than air delivered to the top side of the conveyor. In some cases, the speed of the fans is predetermined and set in accordance with the type of food to be cooked.
Conveyor ovens for cooking food product according to various embodiments include a tunnel having an entrance and an exit, a conveyor to move the food product through the tunnel, and a canopy at the entrance and/or at the exit of the tunnel. The canopy can include a top spaced above the conveyor, and a skirt extending downwardly toward the conveyor, wherein the top, skirt, and conveyor define a partially enclosed space through which food product carried by the conveyor passes. Some conveyors ovens have a first configuration in which a cooking chamber of the oven has a first length, and a second configuration in which the cooking chamber is extended to have a longer second length, wherein food product on the conveyor is cooked along the entire first length in the first configuration, and is cooked along the entire second length in the second configuration.
Conveyor ovens for cooking food according to various embodiments include one or more passive tubes in a plenum positioned opposite one or more burner tubes, wherein the passive tubes have outer walls with apertures therethrough. In some cases, a burner assembly for a conveyor oven includes at least one burner tube extending into a plenum and positioned to receive at least a portion of a flame emitted by the burner assembly, wherein a rifling plate extends through the burner tube and is slidingly positioned within the burner tube. Also, in some cases a baffle in a plenum of the oven is positioned opposite the burner tube and defines a fluid conduit having an entrance into which air heated from the burner tube is received and an exit separate from the entrance and through which air is discharged.
Gas manifolds for convection conveyor ovens are provided, and in some cases include an enclosed housing having at least one continuous wall defining an interior volume of the housing, wherein the interior volume comprises first and second chambers, and wherein the first chamber is in selective fluid communication with the second chamber; and a gas inlet in fluid communication with the first chamber; wherein gas outlets are disposed in the continuous wall, with at least one of the gas outlets positioned to discharge gas from the first chamber, and at least another of the gas outlets positioned to discharge gas from the second chamber. In some cases, the manifold includes a housing with a single seamless integral body, and in which a first valve is in fluid communication with the first and second chambers, and is operable to selectively control gas flow from the first chamber to the second chamber.
A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.
A47J 37/04 - Appareils à rôtir avec supports mobiles pour les aliments ou avec instruments de chauffage mobilesBroches
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
A47J 27/62 - Prévention du débordement par ébullition, p. ex. du lait par des dispositifs de commande automatique de l'apport de chaleur par arrêt du chauffage, ou de soulèvement automatique des récipients de cuisson
29.
Bypass circuit and wipe technique for contactor used to operate solid state relays that control heating elements
A control circuit for a cooking oven. The control circuit includes a contactor. The contactor has at least one contact and at least one coil. A relay (such as a solid-state relay) is in series connection with the contactor. A heating element is controlled by the relay and is in series connection with the relay and the contactor. The controller also includes a controller. The controller is configured to bypass the relay and to control power to the at least one coil.
A21B 1/40 - Fours de boulangerie caractérisés par les moyens de régulation de la température
H02H 3/05 - Circuits de protection de sécurité pour déconnexion automatique due directement à un changement indésirable des conditions électriques normales de travail avec ou sans reconnexion Détails avec des moyens pour accroître la fiabilité, p. ex. dispositifs redondants
H02H 5/04 - Circuits de protection de sécurité pour déconnexion automatique due directement à un changement indésirable des conditions non électriques normales de travail avec ou sans reconnexion sensibles à une température anormale
30.
Apparatus and method for controlling a conveyor oven
A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.
A47J 37/00 - Cuisson au fourRôtissageCuisson au grilFriture
A47J 37/04 - Appareils à rôtir avec supports mobiles pour les aliments ou avec instruments de chauffage mobilesBroches
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
A47J 27/62 - Prévention du débordement par ébullition, p. ex. du lait par des dispositifs de commande automatique de l'apport de chaleur par arrêt du chauffage, ou de soulèvement automatique des récipients de cuisson
A convection oven system. The convection oven system including a cooking chamber, a heat source for generating heated air to be provided to the cooking chamber, a centrifugal blower in airflow communication with the heat source, an air distribution housing in airflow communication with the centrifugal blower, the air distribution housing having a plurality of outlets, and at least one heat distribution finger in airflow communication with the plurality of outlets of the air distribution housing. The heated air generated by the heat source is forced by the centrifugal blower through the outlets of the air distribution housing into the at least one finger for distribution into the cooking chamber.
A control system for a control-compartment cooling fan of an oven. In one embodiment, the control system includes a sensor for sensing an operating condition of a motor of the cooling fan. The operating condition is selected from the group of a motor current and a motor RPM. A controller is communicatively connected to the sensor and is configured to receive the operating condition from the sensor, compare the operating condition to one or more predetermined tolerances and, when the operating condition exceed at least one of the one or more predetermined tolerances, generate an interrupt command. A heating control element is communicatively connected to the controller and configured to interrupt operation of a heating element in response to receiving the interrupt command. The control system may also include a user interface communicatively connected to the controller.
A control circuit for a cooking oven. The control circuit includes a contactor. The contactor has at least one contact and at least one coil. A relay (such as a solid-state relay) is in series connection with the contactor. A heating element is controlled by the relay and is in series connection with the relay and the contactor. The controller also includes a controller. The controller is configured to bypass the relay and to control power to the at least one coil.
A guard for protecting a power cord of an oven or similar device. The guard includes a housing having a first and second portion. The first portion of the guard includes a first flange and a plurality of vents while the second portion includes an aperture, a second flange and an aperture. The first portion surrounds a connection between the cord and the oven as it guides the cord from the device to the aperture in the second portion. The aperture in the second portion guides the cord outside the guard. The housing of the guard is mountable to the oven by the first and second flanges.
A conveyor oven having a first mode of operation and a second mode of operation is provided. The conveyor oven generally includes an oven chamber in which food is cooked, a conveyor movable to convey the food through the oven chamber, a burner to generate heat for the oven chamber, at least one blower to circulate air within the oven chamber, and a controller. The burner has a combustion airflow rate, and operates at a first output during the first mode of operation and at a second output that is greater than the first output during the second mode of operation. The blower operates at a first speed during the first mode of operation and at a second speed that is faster than the first speed during the second mode of operation. The controller is responsive to at least one of a burner output and an internal temperature of the oven chamber, and increases the speed of the blower from the first speed during the first mode of operation to the second speed during the second mode of operation responsive to at least one of an increase of the burner output and an increase of the internal temperature of the oven chamber.
F24C 15/32 - Aménagements des conduits pour gaz chauds, p. ex. dans ou autour des fours de boulangerie
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
F24C 14/02 - Poêles ou fourneaux comportant des possibilités d'auto-nettoyage, p. ex. de nettoyage permanent catalytique ou de nettoyage électrostatique du type pyrolytique
F24C 3/12 - Disposition ou montage des dispositifs de commande ou de sécurité
F24C 14/00 - Poêles ou fourneaux comportant des possibilités d'auto-nettoyage, p. ex. de nettoyage permanent catalytique ou de nettoyage électrostatique
A conveyor oven having a first mode of operation and a second mode of operation is provided. The conveyor oven generally includes an oven chamber in which food is cooked, a conveyor moveable to convey the food through the oven chamber, a burner to generate heat for the oven chamber, the burner having a combustion airflow rate, at least one blower to circulate air within the oven chamber, and a controller. The blower operates at a first speed during the first mode of operation and at a second speed that is faster than the first speed during the second mode of operation. The controller is responsive to at least one of a burner output and an internal temperature of the oven chamber, and adjusts the combustion airflow rate based in part on at least one of the burner output and the internal temperature of the oven chamber.
F24C 15/32 - Aménagements des conduits pour gaz chauds, p. ex. dans ou autour des fours de boulangerie
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
F24C 14/02 - Poêles ou fourneaux comportant des possibilités d'auto-nettoyage, p. ex. de nettoyage permanent catalytique ou de nettoyage électrostatique du type pyrolytique
F24C 3/12 - Disposition ou montage des dispositifs de commande ou de sécurité
F24C 14/00 - Poêles ou fourneaux comportant des possibilités d'auto-nettoyage, p. ex. de nettoyage permanent catalytique ou de nettoyage électrostatique
A conveyor belt for use in a conveyor oven used to cook food products. The conveyor belt includes a plurality of spiral members each coupled to one another by a plurality of laterally extending cross supports and where the ratio of the portion of the surface area of the conveyor belt in contact with a food product (Acontact) to the portion of the surface area of the conveyor belt covered by the food product (ABeit) is between about 0.1 and about 0.2.
An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.
A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.
A21B 1/26 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci par air chaud
F27B 9/10 - Fours dans lesquels la charge est déplacée mécaniquement, p. ex. du type tunnel Fours similaires dans lesquels la charge se déplace par gravité chauffés sans contact entre gaz de combustion et la chargeFours dans lesquels la charge est déplacée mécaniquement, p. ex. du type tunnel Fours similaires dans lesquels la charge se déplace par gravité chauffés électriquement chauffés par air ou gaz chauds
A47J 37/00 - Cuisson au fourRôtissageCuisson au grilFriture
A21B 1/24 - Fours chauffés par des agents circulant à l'intérieur de ceux-ci
A47J 37/04 - Appareils à rôtir avec supports mobiles pour les aliments ou avec instruments de chauffage mobilesBroches
40.
APPARATUS AND METHOD FOR CONTROLLING A CONVEYOR OVEN
A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.
An oven with a sensor positioned to detect an event that will cause a decrease in the internal temperature of a tunnel. The oven includes a controller configured to increase the thermal output of a heating element in anticipation of the upcoming decrease in the internal temperature. In some embodiments, the oven is a conveyor over and the sensor is positioned to detect a food item approach the tunnel on a conveyor. In some embodiments, the amount of current provided to an electric heating element is increased by increasing the target temperature. In some embodiments, the amount of current provided to the electric heating element is increased by a predetermined offset.
A conveyor oven defines a heated cavity having an inlet opening and an outlet opening. A conveyor within the cavity extends between the openings. A cover plate is coupled to the oven to at least partially define one of the openings. The cover plate includes at least one air intake hole and at least one air return hole in fluid communication with one another through the first cover plate. Heated air in the cavity enters the cover plate through the at least one air intake hole adjacent the opening and exits the cover plate through the at least one air return hole at a location within the cavity that is spaced from the opening, thereby redirecting heated air that would otherwise escape the cavity from the opening back into the cavity.
A self-cleaning, gas-fired tunnel oven is provided. One embodiment of the oven provides a self-cleaning, gas-fired tunnel oven for cooking food products. The oven includes a control system that regulates oven temperature during a pyrolitic, self-cleaning procedure for incinerating contaminants that accumulate inside; a burner for cooking food products and incinerating contaminants; a modulating air and fuel control system arranged for proportionally delivering air and fuel to the burner; a plurality of convection air fingers for directing heated air toward the food products; a collapsible conveyor, capable of fitting into the oven when collapsed, for passing the food products through the oven; a plurality of blowers, each having a dedicated speed controller; a floating cooking chamber; and a vent system that maintains a negative pressure in the oven during the self-cleaning procedure.
An oven according to some embodiments includes an oven chamber in which food is cooked, a heating element, a fan, a sensor for sensing the temperature of the oven chamber, a remote input device, and a controller configured to receive a signal from the remote input device and to change the fan or heating element based at least in part upon the signal received from the remote input device. In a method of operating the oven according to some embodiments, the oven enters an operating mode from an energy-savings mode responsive to receiving an signal from a remote device.
F24C 15/32 - Aménagements des conduits pour gaz chauds, p. ex. dans ou autour des fours de boulangerie
A21B 1/48 - Fours de boulangerie caractérisés par des surfaces de cuisson mobiles pendant la cuisson à surfaces en forme de bande sans fin
A23L 3/18 - Conservation des aliments ou produits alimentaires, en général, p.ex. pasteurisation ou stérilisation, spécialement adaptée aux aliments ou produits alimentaires par chauffage direct des produits en vrac non emballés déplacés progressivement à travers les appareils
A47J 37/04 - Appareils à rôtir avec supports mobiles pour les aliments ou avec instruments de chauffage mobilesBroches
An oven according to some embodiments includes an oven chamber in which food is cooked, a heating element, a fan, a sensor for sensing the temperature of the oven chamber, a remote input device, and a controller configured to receive a signal from the remote input device and to change the fan or heating element based at least in part upon the signal received from the remote input device. In a method of operating the oven according to some embodiments, the oven enters an operating mode from an energy-savings mode responsive to receiving an signal from a remote device.
