Bread refreshing oven

Details Bread refreshing oven Bread refreshing oven

2000-03-14

2001-05-08

Pelham, Joseph (Department: 3742)

Electric heating

Heating devices

Combined with container, enclosure, or support for material...

C219S405000

Reexamination Certificate

active

06229117

ABSTRACT:

SUMMARY OF THE INVENTION
This invention is concerned with the process and apparatus for refreshing bread products, particularly open face items such as sliced rolls, buns, muffins, and the like. An oven is provided that is capable of producing high intensity infrared radiation from a relatively high temperature source, in the range of 2500-4500 F., using fast cycle methods. A bread product is placed in an oven at ambient and then exposed to the above mentioned infrared radiation for a period of 3 to 90 seconds as appropriate.
BACKGROUND OF THE INVENTION
As known by members of many households, there comes a time when bread products, such as rolls, buns, loaves, muffins and the like, lose their freshness and they may become hard or soggy. This produces a product that is often unsavory or unappetizing and is frequently discarded or used with a great deal of reticence. Although it is somewhat tolerable in a household, a commercial food serving business can find lack of freshness an economic drawback through the loss of customers.
Placing a bread product in a conventional heating or microwave oven does not refresh the bread product, but simply tends to produce a bread mass that is harder, hotter and oftentimes classified as inedible. By refreshing a bread product it is meant to partially restore the bread product to a state of freshness rendering the product more palatable. Clearly, such a process and apparatus for accomplishing the same would be both culinarily and financially desirable.


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