Electric heating – Heating devices – Combined with container – enclosure – or support for material...
Patent
1994-10-17
1996-08-13
Leung, Philip H.
Electric heating
Heating devices
Combined with container, enclosure, or support for material...
219401, 126 21A, F24C 1500, A47J 3700
Patent
active
055458742
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention describes a hot-air oven for preparation of food in hot air, more specifically a hot air oven for preparation of food by hot air without the use of frying fat.
2. Description of the Prior Art
The technique to prepare food in a rotating cooking area being flownthrough by hot air, is already known. The prior-art ovens using this method have, when put into practical use, often been found to suffer from certain troublesome drawbacks, mainly high temperatures on parts that are touched when using the equipment and in many cases causing burns to the user, forcing him to use protective gloves, saucepan holders or other means of heat protection in order to remove the cooked product.
SUMMARY OF THE INVENTION
The invention eliminates all the drawbacks with witch the previous known inventions are afflicted. Individualle or in different combinations, these drawbacks have inhibited any practical use and therefore an economicial exploitation from the earlier inventions.
An advantage of the presented invention is avoiding burn-causing temperatures on any touchable parts of the oven.
Another advantage of the invention is that it improves the quality of the food product.
Yet another advantage of the invention is the use of the cooling system to cool the outer touchable housing as well as to improve the quality of the food product.
One further of the invention's advantages is that the temperature of the outsteaming cooling is reduced.
One more of the invention's advantages is the optimization of the hot air effect on the food product.
The present invention describes a hot-air oven, not only equipped with cooled outer surfaces under working conditions, but also equipped with a device for controlling the amount of water vapour in the oven compartment during the process, this being vitally important to obtain food products possessing desired specifications as regards external surface and consistency. These specifications may apply for instance to the colour and crispness of the surface, the moistness and the texture of the food product and even other qualities. This control can either be done manually or be working according to a predefined program for process regulation, e.g. a microprocessor, in which, according to the state and the weight of the product and the temperature and the duration of the process, dry air can regulate the humidity of the hot-oven compartment continuously or intermittently. The intermittent regulation can either take place in the beginning, in the middle or at the end of the process or in combinations of time periods proportional to the total duration of the process. The necessity of this is very characteristic for certain kinds of frozen products, especially those that already from the beginning contain a too high amount of water (e.g. frozen products which in freezing stage are glazed with ice, that is, covered with a protecting ice layer). In these cases, fast de-icing and removal of water vapour are important in the initial stages, thereby preventing the water, due to the air in the oven compartment being saturated with water vapour, from penetrating the food product and thus making it soggy and wet. To be able to control the amount of water vapour in the oven compartment is also of vital importance when cooking fresh goods. When in those cases it is necessary to add water vapour to the process, such addition can be done with any known method, and this part of the process regulation is not discussed in this presentation.
BRIEF DESCRIPTION OF THE DRAWINGS
The enclosed drawings shown an embodiment of a hot-air oven according to the present invention wherein:
FIG. 1 is an exploded perspective view of an oven without a basket and basket holder;
FIG. 2 is an exploded perspective view of a basket and holder;
FIG. 3A is a partial cross-sectional view through part of the oven detailing a first seal design between the stationary and rotating sections;
FIG. 3B is a partial cross-sectional view as shown in FIG. 3A, detailing a
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patent: 4096369 (1978-06-01), Tanaka et al.
patent: 4155294 (1979-05-01), Langhammer et al.
patent: 4295419 (1981-10-01), Langhammer
patent: 5204503 (1993-04-01), Maiellano, Jr. et al.
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