Cooking methods for a combi oven

A technology of ovens and cooking procedures, applied in the field of combination ovens, can solve the problems of chefs spending time, lengthy, and no automatic control.

Inactive Publication Date: 2009-04-22
PREMARK FEG L L C
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the triple combination oven is new, the best cooking method has not yet been developed, and each chef has to adapt and transform his existing recipes and cooking process recipe by recipe for the new oven; and tedious task
Also, new ovens don't have automatic controls based on kitchen-friendly parameters like food type and weight, making it quite time consuming for chefs to create new cooking processes for the kitchen

Method used

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  • Cooking methods for a combi oven
  • Cooking methods for a combi oven
  • Cooking methods for a combi oven

Examples

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Embodiment Construction

[0018] To overcome the above drawbacks, a large number of cooking algorithms have been developed for triple energy combination ovens using convection, steam, and microwave energy. These algorithms are used as the basis for oven control systems that control the oven using cooking friendly conditions such as food type, weight, size and quantity. These control algorithms, developed using theory and practical experience, are effective under a wide range of real-world operating conditions for typical oven designs.

[0019] These algorithms cover oven cavities ranging in size from 0.1 m3 to 1.2 m3, with internal cavity dimensions ranging from 500 mm to 2000 mm per side, oven input power ranging from 6 kW to 60 kW, and forced air flow rates from approximately 0 to 2000 mm. 500 cm / s, steam dew point from the lowest possible to condensation in a ventilated oven, and microwave input energy from 2.4 kW to 16 kW input power.

[0020] The following technical foundations support the algori...

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PUM

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Abstract

A combination oven includes convection, steam and microwave cooking sources. When implementing a user selected cooking program using the microwave source and at least one of the other sources, the oven control is configured to implement the cooking program in a manner using an input food product mass value to set microwave energy level applied to the food product during operation of the cooking program and without changing cook time as set by the cooking program. The microwave energy level may be set such that end product achieved without changing cook time has a comparable degree of doneness regardless of mass. The oven control, or a separate computerized device, may be used to automatically convert a non-microwave cooking program into a microwave enhanced cooking program that is stored by the oven control for selection by an operator, wherein a collective power consumption capability of the convection heat cooking source, steam cooking source and microwave energy cooking source is higher than rated power available from a power source of the combination oven, the oven control implements power sharing rules.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to US Provisional Application No. 60 / 780,425, filed March 8, 2006. technical field [0003] The present invention relates generally to combination ovens that transfer heat to food using various cooking techniques (e.g., radiation, convection, steam, microwave), and more particularly to a combination oven that evaluates user input and determines the cooking method and cooking time based on food parameters . Background technique [0004] Food is cooked traditionally by providing heat energy to the food for a specified amount of time. In a conventional oven, food is cooked by radiating heat from the cavity walls of the oven or by a heat source near the surface of the food. In a conventional oven, heat energy is transferred to the food surface by convection of hot air flowing through the oven cavity and over the food surface. In microwave ovens, heat energy is transferred directly to lar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F24C7/08H05B6/64A23L5/10
CPCF24C7/08H05B6/6435
Inventor 热拉尔·博斯米歇尔·福雷詹姆斯·E.·多尔蒂
Owner PREMARK FEG L L C
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