Multi-function oven with control circuit for operation during fe

Details Multi-function oven with control circuit for operation during fe Multi-function oven with control circuit for operation during fe

1981-02-11

1983-11-15

Paschall, M. H.

Electric heating

Heating devices

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

219 1055B, 219 1055R, 219393, 126 21A, 99325, 99468, A21C 1300, H05B 680

Patent

active

044157991

DESCRIPTION:

BRIEF SUMMARY
TECHNICAL FIELD

This invention relates to a hot air-circulating oven for cooking food with hot air circulated in a heating chamber, which oven is provided for obtaining a satisfactory yeast fermentation in breadmaking.


BACKGROUND ART

The ovens of the hot air-circulating type which have so far been available on the market cause no problem when used for a primary fermentation process in breadmaking wherein a dough is aerated, rounded and allowed to stand under a wet cloth in a pan for about an hour, but they cause problems when used for a subsequent secondary fermentation process in which the dough is degassed, divided and molded into easily ingestable pieces and allowed to stand for 15 to 20 minutes and further allowed to ferment for about 30 minutes. In the latter process, the surface of the bread tends to dry up under the influence of circulating hot air currents so that the final bread has many cracks in the crust and is case-hardened, thus detracting a great deal from its eating quality. If, to avoid such results, the surface of the bread is moistened with a spray of water in the course of the secondary fermentation, a good quality bread can be obtained provided that the water is added in an optimal fashion. However, if the moisture so added is excessive or inadequate, the finished bread varies widely in taste and shape. Therefore, the use of a water spray is difficult in a commercial application. Therefore, the hitherto-available hot air-circulating ovens having the fermentation capability have been additionally provided with upper and lower heaters, or in the case of the so-called oven range which is a combination of hot air circulating cooking means with high frequency heating means, high frequency waves of low output have been utilized for fermentation. These techniques, however, have the disadvantages of high cost, and because heating by highfrequency energy is germicidal, the latter method reduces the viable count of yeast organisms and, hence, fails to permit adequate fermentation.


DISCLOSURE OF INVENTION

The object of this invention, therefore, is to provide a cooking appliance, namely an oven of the hot air-circulating type which can be used for a satisfactory yeast fermentation necessary for breadmaking and which produces an improved bread having uniformity in shape and taste.
This invention will hereinafter be described by way of an embodiment thereof which is depicted in the accompanying drawings.


BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a top sectional plan view of an oven embodying this invention;
FIG. 2 is a front sectional elevation view of the oven;
FIG. 3 is a perspective exterior view of the oven;
FIG. 4 is an enlarged elevation view showing a temperature control unit of the oven;
FIG. 5 is an electric circuit diagram for the oven;
FIG. 6 is a circuit diagram for another embodiment of the oven of this invention.


BEST MODE FOR CARRYING OUT THE INVENTION

In FIGS. 1 through 5, there is shown a multi-function oven having a body 1 which includes a heating chamber 2 for cooking food. The heating chamber 2 is provided, across its front opening, with a door 3 adapted to swing open and closed with respect to the heating chamber. The top wall of the heating chamber has therein an energy feeding port 4 which communicates with a waveguide 6 which is connected to a magnetron 5 in such a manner that high frequency energy can be propagated into the heating chamber 2. The energy feeding port 4 is protected with a cover 7 made of dielectric material so that crumbs of food, water vapor, etc. will not enter the waveguide 6.
In the bottom of the heating chamber 2, there is mounted a turntable 8 driven by a magnetic drive means, with a tray 9 resting on the turntable. A magnet 10 is provided on the bottom of said turntable 8 and held in place by a plate 14b, and a pulley 11 carrying a magnet 12 is located in the bottom of the appliance externally of said heating chamber 2. As the pulley 11 is rotated, the magnet 12 carried thereby is also rotated, whereupon the magnet 10 attracted to the magne

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patent: 3926738 (1975-12-01), Nyiri et al.
patent: 4039776 (1977-08-01), Roderick
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patent: 4283614 (1981-08-01), Tanaka et al.
patent: 4289792 (1981-09-01), Smith
patent: 4308444 (1981-12-01), Takagi et al.

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