High-speed cooking oven with optimized cooking efficiency
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United States of America Patent
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Jun 4, 2013
Grant Date -
Sep 24, 2009
app pub date -
Apr 15, 2009
filing date -
May 15, 2007
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Abstract
The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the embodiments of the present invention, the cooking efficiency may be further optimized by providing a plenum between each wall of the cooking chamber and the housing of the oven.
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