Equipment for the controlled and uniform cooking of foods of les

Details Equipment for the controlled and uniform cooking of foods of les Equipment for the controlled and uniform cooking of foods of les

1987-01-16

1988-10-11

Yeung, George

Stoves and furnaces

Stoves

Cooking

99357, 99389, 126 39J, 126 39C, 126 39K, 126214D, 426523, A47J 3700, F24C 300

Patent

active

047763191

DESCRIPTION:

BRIEF SUMMARY
The present invention refers to a process and equipment to cook, roast, brown and to carry out other cooking operations, in a uniform and rapid manner, of the complete upper surface of foods of lesser thicknesses in such a way that all points of this surface attain the same degree of cooking and the same occurs at all points of the lower surface, also allowing that the degree of cooking to be reached by the two surfaces be the same or, if necessary, different.
The cooking processes, as known today, started with the archaic reverberatory wood stove, which required constant movement by rotation or shifting of the foodstuff on the heating surface in order to try and obtain uniform cooking between the upper and lower surfaces as well as uniform cooking at all points of the same surface. This movement is necessary because this type of oven gives a horizontal motion of the hot fumes, produced by the flame, towards the flue located in the opposite position sweeping over the surface of the food in only one direction. This oven, of low thermal output is anti-economic, besides requiring a specialized operator looking after it continuously, has the only advantage of providing quick cooking at the expense of an enormous waste of thermal energy.
Gas stoves, where all the heat is produced inside a chamber by means of one or more burners have, in common, the characteristic of mixing the fumes and heat from the various burners so that the circulation of the fumes and vapours, acting in accordance with the laws for the natural rising of hot fumes, result in the formation of heterogeneous rising columns giving non-uniform cooking between the outer surface and the centre and between the upper and lower parts of the foodstuff, a condition proven in the new models of ovens which are provided with turbines and/or ventilators so as to cause a turbulence to the rising fumes in an attempt to obtain a uniform distribution of the heat for uniformity in cooking.
Even electric ovens present problems with respect to the uniformity in the cooking. The type with a metallic chamber of low thermal inertia requires the use of turbines or homogenizing ventilators because the formation of the ascending column is its negative characteristic, analogous to the previous case above mentioned. Those of a high thermal inertia type with resistances outside the refractory chamber, are also deficient with regard to uniformity and, equal heating between the upper and the lower part, which is in contact with the base plate, is difficult because the sequence of cooking successive pieces provokes cooling of the base plate which, due to its poor conductivity associated with the unfeasibility of very high momentary potentials, does not allow the base plate to regain the temperature after being cooled by the piece being removed.
Micro-wave ovens also require, in order to obtain uniform cooking, constant movement of the foodstuff during cooking, this being corroborated in that the latest models are equipped with a motorized rotating plate, so as to move the food during the time it is being cooked.
Besides, this type of oven does not roast or brown the foodstuffs.
On the other hand, every type of oven now existing destined for the cooking of foodstuffs has access to the interior of the oven by means of a vertical front door which facilitates the introduction and removal of the material to be cooked; however, they are deficient as to the uniformity of cooking since the existence of the door in this position always causes, even on a small scale, more intensive cooking in the zone farthest from the door.
It is the object of the present invention to eliminate the inconveniences, mentioned above, of the processes and equipments for cooking actually being used and to obtain quicker cooking even with low potential, besides very high thermal and economic yield dispensing with any handling of the foodstuff during cooking and doing without a special operator. These objectives are attained with the process now developed and the respective equipment, which is not a mere im

REFERENCES:
patent: Re24296 (1957-03-01), Stewart
patent: 1366686 (1921-01-01), Zweily
patent: 2832331 (1955-04-01), Schwank
patent: 3236998 (1966-02-01), Wertheimer et al.
patent: 4188937 (1980-02-01), Baynes
patent: 4374319 (1983-02-01), Guilbert

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