Food warming apparatus and method

A food, non-heating technology, applied in the direction of heating methods, heating devices, food science, etc., can solve the problems of a large amount of space and cannot be adjusted

Inactive Publication Date: 2005-11-02
DUKE MANUFACTURING COMPANY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional IR holding devices cannot be adjusted to control the amount of IR energy delivered to the food and require a lot of space due to the IR heat source being in a fixed position relative to the food product

Method used

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  • Food warming apparatus and method
  • Food warming apparatus and method
  • Food warming apparatus and method

Examples

Experimental program
Comparison scheme
Effect test

example 4-

[0080] Example 4 - Chilled Beef BBQ (Grilling)

[0081] Reheat time (I) = 30 minutes

[0082] Keep temperature (T) =210EF

[0083] Time base of duty cycle (G) = 180 seconds

[0084] Working time percentage (E) = 30%

[0085] Total retention time (D) = 240 minutes

[0086] With the heating system of the present invention and the ability to control the evaporation of moisture from the tray 103, the holding time (D) for fast food cooked food such as chicken or French fries is greatly increased while maintaining good texture and taste. In this regard, controlling the water evaporation rate of, for example, chicken meat prevents the chicken fibers from drying out and becoming tough and bread flour from drying out and becoming greasy. And for eg french fries, a dry and tough texture with moisture loss and the crust losing its crispness is prevented.

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PUM

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Abstract

A stove for transferring heat to food in a tray and a method of using the same. The oven includes a small cabinet having a partition dividing the interior into a plurality of separate, thermally insulated holding compartments, each compartment adapted to removably receive a food tray. A heat source above the tray emits radiant heat to heat the food in the tray. A control mechanism controls the period of the total holding time of the food, which has a heat holding period during which a corresponding heat source is activated. The furnace also includes a forced draft mechanism for delivering forced air into the compartment under the control of the control mechanism. The heat source is activated or deactivated during successive duty cycles to thereby maintain the food in the corresponding compartment at a selected hold temperature for a heat hold time.

Description

technical field [0001] The present invention relates generally to ovens (ovens) and more particularly to an oven for keeping food at a temperature suitable for serving or even cooking food. Background technique [0002] In one embodiment, the present invention particularly, but not exclusively, relates to food serving apparatus that use infrared (IR) heaters to keep food at a proper temperature prior to serving and even to cook the food. This technique is commonly used, for example, in the fast food service industry to heat food. However, this device has certain disadvantages. For example, short hold times (eg, one hour or less) and rapid deterioration of product quality tend to limit the effectiveness of this technique for hold applications. Furthermore, different food products require different amounts of IR energy to be kept in optimal condition. The quality of the food held is largely influenced by the temperature and airflow in the holding oven. When food loses mois...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F24C1/00A21B1/26A23L1/00A47J9/00A47J27/14A47J36/24A47J39/00A47J39/02F24C7/04F24C7/06F24C7/08F24C15/16F27DF27D1/00
CPCF24C7/087A47J39/006F24C7/06F24C15/325
Inventor 史蒂文·M·谢
Owner DUKE MANUFACTURING COMPANY
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