Electric heating – Heating devices – Combined with container – enclosure – or support for material...
Patent
1995-05-22
1998-05-05
Walberg, Teresa J.
Electric heating
Heating devices
Combined with container, enclosure, or support for material...
99476, 200 4319, 200333, F24L 1536
Patent
active
057477752
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
The present invention relates to a heating apparatus, and more particularly to a high speed oven having a turntable mechanism, for heating food products to be cooked by utilizing a combination of impingement of heated air (a jet impingement) and microwaves or either of them, the heating apparatus comprising a safety device and an exhaust system.
DESCRIPTION OF THE PRIOR ART
Though attempts have been made in the past to improve the cooking oven, there still remains a lot of problems to be solved. Regarding the cooking oven, in particular one for use both in business and in homes, there has been a strong demand for a cooking apparatus which enables the time needed for cooking to be shortened and maintains and improves delicate cooking qualities of baked products, such as temperature, baking color, flavor, smell, and so on.
A microwave oven utilizing inductive heating generated by a microwave can raise the temperature inside the food products in a short time, so that the time needed for cooking can be shortened. However, the cooking qualities, such as finish, baking color, flavor, and smell of the food products are not good. Accordingly, the microwave oven may, in practice, be regularly used for re-heating and thawing of the food products, but only rarely used for the final cooking stage of the baked products.
To overcome the above drawback in the microwave oven, there is an oven in which inside heating and surface heating are combined, that is, while the inside of the food is heated with microwaves, its surface is heated by air convection at a high temperature and radiation of infrared rays, the oven further comprising a turntable mechanism on which the food product can be mounted, so that it can be heated more uniformly. However, the balance of the cooking finish of the food product may be lost, because the velocity needed to accomplish the inside heating with microwaves is slower than that needed to accomplish the surface heating. As a result, if a heating velocity is adjusted to the cooking finish for the surface heating, the inside of the food will be heated too much, and thus the food may be too tough and savory water and juice will be removed from the food. As a result, the time needed for cooking will not be shortened very much. On the other hand, if the heating velocity is adjusted to the time needed for raising the temperature of the inside of food product, all of the surface may not be sufficiently heated. Thus, although the cooking time can be made shorter, the quality of the food can not be maintained.
To solve these above problems, Mr. Donald Paul Smith, an American, invented an apparatus in which air at a high temperature is ejected from a plurality of small holes separated from each other to impinge the air onto the upper and lower surfaces of the food product, so that the surfaces can be heated at a rate two or four times faster than a conventionally used forced convection heat transfer apparatus, it being possible for the apparatus to utilize microwaves for the inside heating of the food product (U.S. Pat. No. 3,884,213). The heating principle and method invented by Mr. Smith are very effective, enabling the time needed for cooking to be shortened and cooking quality to be improved. However, such an apparatus having, in practice, the above benefits has not yet appeared in the market.
The reason for this is as follows. Although the above apparatus can be used as an apparatus for all baking dishes for all the dry-types of heating, such as baking, boiling, barbecuing, griddling, roasting, and fry cooking not using oil, oils and juices might be dispersed in the oven at the time of cooking depending on the kind of cooking method and the food product to be cooked. As a result, these oils and juices would be baked, carbonized and finally accumulated on wall surfaces and many portions in the oven due to the high temperature. This would cause many troubles, for example, a locking of the removable portions in the oven and a local heating resulting from a generation of m
REFERENCES:
patent: 3745750 (1973-07-01), Arff
patent: 3884213 (1975-05-01), Smith
patent: 4489647 (1984-12-01), Stamps et al.
patent: 5133044 (1992-07-01), Chiu
Matsuo Hiroshi
Tsukamoto Hideki
Ueoka Akio
Fujimak Corporation
Pelham J.
Walberg Teresa J.
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