Foods and beverages: apparatus – Cooking – Spit or impaling type
Reexamination Certificate
2002-01-30
2002-07-16
Simone, Timothy F. (Department: 1761)
Foods and beverages: apparatus
Cooking
Spit or impaling type
C099S400000, C099S427000, C099S446000, C099S447000, C099S451000, C099S476000, C099SDIG014, C219S400000
Reexamination Certificate
active
06418835
ABSTRACT:
BACKGROUND OF THE INVENTION
1. Field of the Invention
The present invention relates to a rotisserie oven structure, and more particularly to a rotisserie oven which is provided with a heat circulating box so as to make the food be roasted evenly and to shorten the heating time.
2. Description of the Related Art
There are two types of rotisserie ovens, one is small type for toasting, roasting sausage, squid, etc., and the other one is large type for roasting whole chicken, duck, fish, meat, etc.
Referring to FIGS.
1
,
2
,
3
and
4
, a conventional large rotisserie oven generally includes a main body
1
, an oil-collecting plate
11
, an oil-guidance plate
111
, electric heating tubes
12
, turning trays
13
or a rotary basket
14
, a roasting plate
15
, a top cover
151
and steam-tight silicone straps
16
.
While being used, the food to be roasted, such as chicken, duck, fish, meat, is penetrated through the axle rods
17
or clamped by the rotary basket
14
or placed on the roasting plate
15
. After the axle rods
17
are assembled with turning trays
13
, two protruding posts
131
of turning trays
13
are respectively inserted into the axle sleeve
18
and against member
181
on the inner side wall. When the motor
19
starts operating, the axle rods
17
or rotary basket
14
together with the food will rotate accordingly so as to make. the food be roasted successfully.
In the process of roasting, some oil drops from the roasted food will drip on the oil-guidance plate
111
below the electric heating tubes
12
, flow to the oil exit
112
and then drip on the oil-collecting plate
11
. When the rotisserie oven being operated, the temperature in the chamber is very high, and the steam heat will permeate outward from the circumference of the entrance so as to lower the roasting efficiency of the rotisserie oven. Therefore, steam-tight silicone straps
16
are provided on the circumference of the entrance to prevent the door plank from giving out noises when being shut up and to steam-tightly seal up the entrance while the rotisserie oven being operated.
The above-mentioned conventional rotisserie oven can be operated to roast the food well mainly by means of the electric heating tubes
12
which can produce heat. However, the electric heating tubes
12
are provided at the upper or lower position in the chamber, and the temperature of the upper or lower positions in the chamber is extremely high. Therefore, the food in the chamber can not be roasted evenly. It not only wastes electricity but also takes much time of roasting.
SUMMARY OF THE INVENTION
Accordingly, the present invention is to provide a a rotisserie oven which can substantially obviates the drawback of the related conventional art.
An object of the present invention is to provide a a rotisserie oven structure which is provided with a heat circulating box on one outer wall of the main body.
Another object of the present invention is to provide a rotisserie oven whose heat circulating box is equipped with a system for heat circulation so as to make the food be roasted evenly and to shorten the roasting time.
To achieve the advantage, a rotisserie oven structure in the present invention is provided with a heating circulating box on one outer wall of the main body. When the electric heating tubes being heated, the heat will flow through the lower series of heat circulating perforations into the lower inner room of the heat circulating box, and the heat will be blown upward to the upper inner room by means of the reversal rotation of the inner fan. Because of the slope formed at the upper part of the housing and the close contact of flanged ribs and grooves, the heat in the upper part of the housing can be prevented from flowing downwardly. Accordingly, the heat will flow through the upper series of heat circulating perforations into the interior of the main body and can be fully and evenly absorbed by food through the circulation of the heat circulating box so as to make the food be roasted evenly and to shorten the roasting time.
REFERENCES:
patent: 1263331 (1918-04-01), Lindroth
patent: 2618730 (1952-11-01), Panken
patent: 2696163 (1954-12-01), Galley
patent: 2762293 (1956-09-01), Boyajian
patent: 2885950 (1959-05-01), Stoll et al.
patent: 3104605 (1963-09-01), McKinney
patent: 3125015 (1964-03-01), Schlaegel
patent: 3196776 (1965-07-01), Norton
patent: 3205812 (1965-09-01), Booth
patent: 3296957 (1967-01-01), Gagnon et al.
patent: 3333529 (1967-08-01), Wilson
patent: 3832989 (1974-09-01), Belford
patent: 4214516 (1980-07-01), Friedl et al.
Rosenberg , Klein & Lee
Simone Timothy F.
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