Stoves and furnaces – Ovens – Wagon
Reexamination Certificate
1998-03-05
2001-03-13
Lazarus, Ira S. (Department: 3743)
Stoves and furnaces
Ovens
Wagon
C126S008000
Reexamination Certificate
active
06199549
ABSTRACT:
BACKGROUND OF THE INVENTION
Many people like the taste imparted by a wood-fired oven. In fact, it appears that societal dining tastes and trends are leaning toward Continental cuisine. Restaurants offering new and varied dining experiences and tastes, from the sublime to the exotic, have flourished and prospered during the past decade or two. Among the tastes frequently sought after is that of food cooked or baked in a solid fuel oven, such as wood-fired oven baked breads and pizzas, as well as various other foods that can be prepared in a solid fuel, wood-fired oven. These ovens provide a unique cooking method and the fired gases and smokes let off by the solid fuels impart to the foods cooked in these ovens a unique taste obtained only from such ovens. Diners frequent restaurants whose menus include such wood-fired oven foods for the gustatory experience offered by these uniquely flavored foods, such as breads, pastas, pastries, poultries, fish, meats and pizzas.
A problem arises for the person who wishes to dine on foods cooked or baked in a solid fuel oven, but is not near a restaurant offering such foods, or does not have the time required to dine in a restaurant. The foods prepared in a solid fuel ovens, including wood-fired ovens, are best eaten when freshly prepared and cooked. Therefore, although many restaurants offer take-out or carry-out foods prepared in wood-fired ovens, the carry-out diner is unable to experience the freshly baked or cooked flavors available to in-restaurant diners. Frozen oven baked foods as well do not offer the true gustatory experience offered by freshly cooked wood-fired oven foods.
Workers on their lunch breaks often do not have the time to visit and dine in a restaurant or may just prefer to eat outside. Additionally, persons at outdoor events must typically rely on food vendors dispensing foods from carts for their dining experiences. Workers and event attendees, as well as others, who seek fresh, on-site wood-fired oven cooked or baked foods have been denied the experience either because of logistical difficulties or time restraints in going to a restaurant and ordering such foods.
Side walk vendors, while offering foods prepared on-site, do not offer wood-fired oven cooked foods. Current side walk vendors offer foods prepared on grills or ovens heated with natural gas flames, charcoal or electrically generated heat, but the relatively quick and flavor enhancing aspect offered by wood-fired heat is lacking in natural gas, charcoal or electric ovens or grills. Additionally, the utility requirement of electrically powered vending carts limits the operation of those carts to where such utilities are practicably available.
SUMMARY OF THE INVENTION
It is an object of the present invention to provide a portable solid fuel oven which can utilized alone or can be disposed upon, installed, attached or mated to a to a vending cart and which cart and oven can be transported to a location for on-site preparation of wood-fired oven foods at the location for consumption by persons wanting such foods, freshly prepared and at a location distant from a restaurant, yet be fast and convenient for customers wanting to eat foods prepared and flavored by such wood-fired, or other solid fuel-fired ovens.
Further, it is an object of the present invention to provide an oven fabricated or formed from a composition of materials which renders the oven resistant to cracking or damage caused by vibrational stress or shock forces, such as can be caused by highway or roads bumps, encountered by or applied to the oven during transport.
Further it is the object of the present invention to provide an oven in which is formed an oval, rounded or circular shaped gas escape aperture, set approximately between four (4) to eight (8) inches from the oven's access port, said shaped and positioned gas escape aperture providing for greater gas and smoke escape or venting through a chimney situated near the oven gas vent. The greater gas and smoke venting reduces the amount of smoke which typically escapes through the access port of other, conventional solid-fuel ovens with non-circular shaped gas vents that are positioned approximately one (1) to two (2) inches from the access port. As well, the circular aperture permits use of a shorter chimney stack than is required to be used on conventional solid fuel ovens.
Further, it is an object of the present invention to provide an oven whose heat source can cook foods quickly and can be utilized to heat water, held in a hot water storage tank or reservoir located within the cart upon which the oven is situated. Many community and state health agencies require that a food vending or preparation cart contain a hot water storage tank, in order that hot water be available for washing utensils and the hands of the food preparers. Current heating sources for hot water, for example natural gas or electric heat sources, add additional costs to cart food vending and require space on the vending or preparation cart be allocated for the heat source, thereby reducing the usable storage area within the cart. By utilizing the oven as the heat source for the hot water tank, space is made available for other items, such as additional foods which can be sold to customers and the costs of having to utilize additional fuels, such as natural gas or electric, is eliminated.
Further, it is an object of the present invention to provide a cart shaped or formed with an agonic, tapered, rounded, wedged, curved or convex frontal portion or area, which increases the transportability and maneuverability of the cart over current shaped carts which are utilized for food vending or preparation and which allows for use of shorter towing hitches than those that must be used on conventional carts. Additionally, the shape of the cart of the present invention provides an increased food preparation work surface and service counter area. The shape and structure of the cart also provide greater stability, support and/or balance to the cart when an oven is placed onto or attached to the counter area of the cart.
Further, it is an object of the present invention to provide a method for cooking foods in the portable, mobile solid fuel oven, which utilizes ingredients which permit foods to be cooked in the oven in a relatively short time period. It has been demonstrated to take less than two (2) minutes to cook foods, such as pizza, in the oven of the present invention, as opposed to six (6) to 15 or more minutes to cook the same foods in a conventional ovens utilizing gas or electric.
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Clarke Sara
Kegler Brown Hill & Ritter
Lazarus Ira S.
Vengo 2000
Williams Esq. Shawnell
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