Foods and beverages: apparatus – Cooking – Automatic control
Patent
1990-04-30
1992-04-07
Simone, Timothy F.
Foods and beverages: apparatus
Cooking
Automatic control
99330, 99355, 99357, 99404, 99407, 99408, 99409, 99443C, A47J 3700, A47J 3712
Patent
active
051017148
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
Various apparatus are known which cook or bake with oil or water in an open receptacle covered, at best, by a mere lid. Electrical resistance heaters, to raise the temperature of the components such as oil or water, are present in, the open receptacle inside the cooking enclosure and at different levels.
2. Discussion of Background and Relevant Material
Open receptacles are known, wherein the baskets holding the materials to be cooked or baked are immersed in oil or water using a "rise and lower" mechanism. In this type of apparatus, the power elements for raising the temperature are located underneath the cooking receptacle.
In all known systems, the heating elements for raising the temperature are in the same place as the cooking and baking receptacle, and it is impossible to move or atomize oil into an enclosure sealed less than hermetically because the oil would ignite upon contact with the high temperature of the electric resistances and oxygen.
SUMMARY OF THE INVENTION
The apparatus according to the present invention averts of these drawbacks and renders it possible to cook or bake particular foods with very little oil or water, while being extremely safe. This apparatus comprises an enclosure with a cooking chamber into which the products to be processed shall be introduced, and a heating chamber where oil or water is raised to a higher temperature in order to pass through a network of pipes and a pump to cook those products in the cooking or baking chamber.
This cooking and baking chamber is wholly separate from the heating chamber, and it is hermetically sealed; it may even be at maintained under vacuum, thereby making possible low-temperature cooking. The vapors are recovered in condensers cooled by fins, or by water or air.
This apparatus also allows recovering the oil and storing it in an upper reservoir to allow emptying the machine for cleaning, re-starting, etc., or merely changing the cooking and baking mode, i.e., passing from oil to water without thereby being required to evacuate all the oil, as this oil is stored in the upper reservoir.
Because the substance is returned to the upper reservoir only at the end of cooking or baking, this allows pressure-cleaning of all parts of the cooking enclosure and also the heating chamber and its surroundings without contaminating the oil.
All these operations are controlled by an electric desk coupled to the apparatus, and which by means of a variety of safeguards prevents improper procedures.
This upper reservoir also feeds oil exclusively to the heating chamber and allows maintaining a constant level of this oil during cooking or baking by means of a floater keeping constant the required amount of oil, and continuously controlling the level of this oil which is eliminated during cooking.
Heating elements are mounted in this upper reservoir to melt any special fats being used and which are solid in the cold state, allowing them to descend in liquid form into the heating chamber before following the same preferred heating path for product cooking.
The supplying and the evacuation of the processed products to and from the cooking or baking chamber shall be through motor-driven shutter-gates, with protective flaps and suitable screens, that will seal hermetically to prevent any splashing during the pressurized processing.
This supplying or removal of the products to or from the cooking or baking chamber may be manual or fully automated, and can be achieved by an endless conveyor belt in the case of bulk of agro-foodstuffs. Otherwise, the product treatment shall take place in standard food bins, the bins themselves possibly being packed in shipping crates, with all depths being applicable depending on the model for fitting the cooking or baking chamber.
These basket-bins are moved on a conveyor belt or are merely deposited in a drawer which is next to be inserted into the cooking or baking chamber.
For large-scale cooking or baking and in automation, the baskets will position themselves in the d
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