Forced hot air alimentary oven

Stoves and furnaces – Stoves – Cooking

Patent

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Details

1262735, 219391, A21B 100

Patent

active

043088538

ABSTRACT:
Forced hot air alimentary oven comprises an insulated housing, vertically extending chambers situated at opposite sides of the housing, a plurality of parallel, superposed cooking compartments extending horizontally across the housing, heating elements, and a motor-driven fan for forcing the heated air throughout the housing. Relatively long and narrow passageways are defined between the open upper end of each compartment and the base of the compartment located thereabove. Pairs of spaced lips at opposite ends of each passageway act as entrance, and exit, apertures for facilitating communication between the chambers and the cooking compartments. The lips create a stream, or first zone, of rapidly moving laminarly flowing heated air that heats the food products in the superior compartment; a second, larger zone of slower moving air is utilized to heat the food products in the lower compartment. The two zoned hot air flow cooks foods with differing moisture content, such as fruit pies, evenly and thoroughly.
The heated air can be circulated uniformly throughout the oven from left to right, or vice versa, by adjusting an inverter operatively associated with the fan. Also, the speed at which the hot air is forced through the oven can be adjusted in different ways, i.e., varying the fan speed, regulating a shutter, or regulating a by-pass mechanism, so that the hot air can properly cook a variety of items placed in the compartments.

REFERENCES:
patent: 271516 (1883-01-01), Reid
patent: 1093450 (1914-04-01), McLaughlin
patent: 3658047 (1972-04-01), Happel
patent: 3861378 (1975-01-01), Rhoads et al.

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