Pizza preparation and delivery system

Abstract

A pizza ovens providing a unique pizza cooking experience in 90 seconds or less without the need to turn the pizza once is described. The pizza oven includes a stone having heating / temperature sensors that are calibrated to produce optimal heating results for that stone in that oven. A special peel is used to load the pizza on the stone. A full pizza delivery system may be used for efficient usage of space for the ovens and quick delivery of artisanal pizzas to the customer.

Description

Prior Applications

[0001] This application claims the benefit of the following four applications, which are incorporated by reference in its entirety: - U.S. Provisional Patent Application No. 63 / 610,391, filed on December 14, 2023; - U.S. Provisional Patent Application No. 63 / 626,101, filed on January 29, 2024; - U.S. Provisional Patent Application No. 63 / 562,204, filed on March 6, 2024; and - U.S. Provisional Patent Application No. 63 / 683,537, filed on August 15, 2024. Field of the Disclosure

[0002] The present disclosure relates generally to improved techniques in preparing pizzas in a quick and efficient manner while maintaining artisanal quality. Background

[0003] The present invention is directed to producing artisanal pizzas such that they can be delivered to a customer within approximately 2.5 to 3 minutes after ordering. This will make pizza a suitable option for fast food having a drive-through option. Summary

[0004] A ventless pizza ovens provides a unique pizza cooking experience in 90 seconds or less without the need to turn the pizza once. The pizza oven includes a stone having heating / temperature sensors that are calibrated to produce optimal heating results for that stone in that oven. A special peel is used to load the pizza on the stone. Brief Description of the Drawings

[0005] The accompanying figures, where like reference numerals refer to identical or functionally similar elements throughout the separate views, together with the detailed description below, are incorporated in and form part of the specification, serve to further illustrate embodiments of concepts that include the claimed invention and explain various principles and advantages of those embodiments.

[0006] Figure 1 shows a schematic of a dough proofing system.

[0007] Figures 2A-2G show individual components of a dough proofing system.

[0008] Figure 3 shows a schematic of a dough pressing system.

[0009] Figure 4 shows a schematic of a pizza stone.

[0010] Figures 5A-5C show schematics of a pizza oven system.

[0011] Figures 6A-6D show schematics of a pizza heating element.

[0012] Figures 7A-7F show schematics of a pizza heating element in a heating element receptacle.

[0013] Figures 8A and 8B show schematics of a pizza stone integrated with a pizza heating element.

[0014] Figure 9 shows a schematic of a pizza dough heating system.

[0015] Figure 10 shows a schematic of a pizza cooking control system.

[0016] Figures 11 A-l ID show schematics of a first pizza peel.

[0017] Figures 12A-12B show schematics of the interior of a second pizza peel.

[0018] Figures 13A-13C show schematics of a third pizza peel.

[0019] Figures 14A-14B show schematics of a fourth pizza peel.

[0020] Figures 15A-15D show schematics of a fifth pizza peel.

[0021] Figures 16A-16D show schematics of a sixth pizza peel.

[0022] Figure 17 shows a schematic of a pizza topping system.

[0023] Figure 18 shows a schematic of a pizza serving system.

[0024] Skilled artisans will appreciate that elements in the figures are illustrated for simplicity and clarity and have not necessarily been drawn to scale. For example, the dimensions of some of the elements in the figures may be exaggerated relative to other elements to help to improve understanding of embodiments of the present invention.

[0025] The apparatus and method components have been represented where appropriate by conventional symbols in the drawings, showing only those specific details that are pertinent to understanding the embodiments of the present invention so as not to obscure the disclosure with details that will be readily apparent to those of ordinary skill in the art having the benefit of the description herein. Detailed Description

[0026] I. PROOFING OF THE DOUGH

[0027] Doughballs may be prepared in a specialized manner so that they are ready for cooking in a very short time, and in many cases less than 3 hours. They may be soaked in avocado oil prior to the proofing process.

[0028] Turning to Figure 1, shown is a schematic 100 of a dough proofing system. Doughballs 114a 114b 114c 114d 114e are placed in a receptacle 106 and may be covered with a layer of plastic 116 to preserve hydration in the dough. Instead of plastic 116, other permeable and non-permeable materials may be used.

[0029] An air conduit 112 is placed between the receptacle 106 and a heating / cooling element H 104, which may be driven by a fan 102. The fan 102 may also draw from another air conduit 134 to a source S drawing from an air supply 110.

[0030] Additionally, a dough storage system may occur using a dough storage chamber as shown in Figures 2A through 2D.

[0031] Turning to Figure 2A, shown is a schematic 200 of a dough storage chamber 210. Turning to Figure 2B, shown is a schematic 220 of a dough storage chamber interior 230. Turning to Figure 2C, shown is a schematic 250 of a chilling mechanism 260 that may be placed on top of the dough storage chamber 210. Turning to Figure 2D, shown is a schematic 270 of a heating mechanism 280 having a heating element 282 that may be placed on the bottom of the dough storage chamber 210.

[0032] Turning to Figure 2E, shown is a schematic 284 of a the top of a smooth metal bottom member 286. Turning to Figure 2F, shown is a schematic 288 of the bottom of a smooth metal bottom member 286. Turning to Figure 2G, shown is a schematic 292 of a grooved metal alternative that may be installed in place of the smooth metal for a metal bottom member.

[0033] A metal bottom member may be installed on the bottom of the dough storage chamber 210, which will allow greater flow of the heat (thermodynamics) into the dough storage chamber 210, flowing from the heated dough storage chamber interior 230, into the dough ball until the center of said ball reaches a desired predetermined temperature that maximizes yeast growth proliferation. All of this is in the interest of causing the dough ball to achieve the desired proofing properties that results in the desired crust baking properties.

[0034] In the dough storage chamber interior 230, multiple receptacles containing coated doughballs may be stored in chilled form until they are ready to be preheated. The chilling mechanism 260 may be installed on top of the dough storage chamber 210, which circulates cooling air throughout the doughballs. The same storage system where the doughballs are chilled may be used to preheat the doughballs using a heating mechanism 280 installed on the bottom of the dough storage chamber 210. In such a case, the cooling cycle is ended and a heating element is activated within the dough storage chamber 210. The heating may commence and continue until the ambient temperature is approximately 105 degrees F. This combination can make the doughballs ready for pressing and cooking in a span of about 3 hours, which is much less than current processes that take 24 hours.

[0035] Heat / temperature sensors or other heat or temperature sensors may be installed within, or adjacent to the doughballs to measure the temperature at the relevant point. This allows for real-time monitoring of heat distribution so that the dough balls can be ready in as little time as possible. A thermocouple, also known as a "thermoelectrical thermometer", is an electrical device consisting of two dissimilar electrical conductors forming an electrical junction. A thermocouple produces a temperature-dependent voltage as a result of the Seebeck effect, and this voltage can be interpreted to measure temperature. Thermocouples are widely used as temperature sensors.

[0036] An automated dough storage chamber 210 may be used to store and process multiple receptacles at the same time. The dough storage chamber 210 may have a detection means, which senses when a dough ball receptacle 106 is attached within the dough storage chamber 210. A magnetic system may be used to selectively attach and detach a dough ball receptacle 106 within the dough storage chamber 210. The magnet may use a reed switch, which is an electrical switch, actuated (turned on and off or change over) by magnetism. The most common type features two thin, flexible, ferromagnetic metal wires or blades - the reeds -positioned slightly apart in a hermetically sealed glass bubble. These function as the reed switch contacts. Alternatively, a magnet may use a hall effect sensor. In a Hall sensor, a fixed DC bias current is applied along one axis across a thin strip of metal called the Hall element transducer. Sensing electrodes on opposite sides of the Hall element along another axis measure the difference in electric potential (voltage) across the axis of the electrodes. The current's charge carriers are deflected by the Lorentz force in the presence of a magnetic field perpendicular to their flow. The sensing electrodes measure the potential difference (the Hall voltage) proportional to the axial component of the magnetic field that is perpendicular to both the current's axis and the sensing electrodes' axis.

[0037] Either of these devices may establish a confirmation of when and where a dough ball receptacle 106 is located within a dough storage chamber 210. There may be other means to detect when and where a dough ball receptacle 106 is located within a dough storage chamber 210 by using, for example, mechanical switches.

[0038] When a dough ball receptacle 106 is engaged within a dough storage chamber 210, a control circuit is notified and a light is lit and / or a sound is chimed. Or the magnet located on the box activates a magnetic sensor that activates a timing circuit that starts a predetermined countdown sequence. Also, when activated, a light adjacent to the box illuminates. At the end of the predetermined time sequence, the light starts flashing and an audible alarm activates, signaling the end of the sequence which necessitates removing the dough ball receptacle 106. Further, the notification may be light-based, haptic-based, and / or audiobased. The removal of the dough ball receptacle 106 box resets the process so the dough storage chamber 210 is ready for the next dough ball receptacle 106.

[0039] II. PRESSING THE DOUGH

[0040] Turning to Figure 3, shown is a schematic 300 of a dough press machine. The dough press machine includes a lever 302 that mechanically or electronically activates a presser 304 to press a proofed dough ball 350 onto a platen 352 into a flat cylindrical shape ready for becoming a pizza base or other food base.

[0041] The proofed dough ball 350 may have been proofed using the methods described above.

[0042] The platen 352 may include a series of lights or lasers 320 that form a centering area to guide the user in placing the proofed dough ball on the center of the platen 352. Alternatively, the centering area may also be generated by the platen 352 itself. The goal of the centering area is to make sure that the proofed dough ball 350 is properly placed on the platen 352 so that the presser 304 consistently presses the proofed dough ball through multiple uses.

[0043] The dough press machine may also include sensors 308A 308B 308C 308D that may be installed on the edges of the platen 352. The sensors are designed to monitor the shape of the proofed dough ball 302 as the presser 304 is pressing the proofed dough ball 350. When the proofed dough ball 350 reaches the edges of the platen 352, the sensors 308A 308B 308C 308D may activate a notification to inform the user to stop the lever 302 and the presser 304. The notification may be light-based, haptic-based, and / or audio-based. The stopping of the lever 302 and the presser 304 may take place automatically.

[0044] The dough press machine may thus be calibrated to make sure that each proofed dough ball 350 is pressed in the same manner to produce an equivalent flat cylindrical shapes ready for becoming a pizza base or other food base.

[0045] III. THE STONE

[0046] Turning to Figure 4, shown is a schematic 600 of a pizza stone 610. The pizza stone 610 may be a lava stone. Lava stone is a type of igneous rock formed from the rapid cooling of lava that is rich in magnesium and iron. This cooling typically happens at or near the surface of the earth, as in the case of volcanic eruptions. The rapid cooling does not allow for large crystals to form, resulting in the fine-grained texture characteristic of lava stone.

[0047] Lava stone typically has a lower density compared to other igneous rocks due to its porous nature. This lower density makes it relatively lightweight, easing its use in construction and ornamental applications. One of the defining features of lava stone is its high porosity, which results from gas bubbles trapped in the lava as it cools and solidifies. This porosity not only affects the stone’s weight but also its insulation properties and how it interacts with liquids and gases. The texture of lava stone is generally fine-grained due to the rapid cooling of lava. The surface of lava stone can be rough or smooth, depending on its formation and subsequent weathering processes.

[0048] Lava stone is primarily made up of silicate minerals. The most common minerals found in lava stone include plagioclase feldspar (often the most abundant), pyroxene (typically augite or orthopyroxene), olivine (this may be present, adding a greenish tint to some stones), and iron oxides (contribute to the stone’s dark color, the exact composition can vary depending on the specific volcanic source and the type of volcanic eruption.

[0049] Lava stone has good thermal insulation properties due to its porosity. This makes it capable of providing effective insulation against heat, which is why it is often used in barbecue grills, sauna heaters, and construction materials where thermal insulation is required. The porous nature of lava stone also lends it useful acoustic properties. It can absorb sound, which makes it a favorable material for soundproofing applications or in environments where noise reduction is necessary. Overall, lava stone’s unique combination of physical, chemical, and functional properties makes it a versatile material used in various industries, from jewelry and ornaments to building materials and filters.

[0050] More specifically, the stone may have porous natural portions that assist in conducting the heat from below the stone to the top of the stone to efficiently drive water from the dough.

[0051] IV. THE OVEN

[0052] A. Construction

[0053] A specially constructed pizza oven may be used to cook a pizza on a pizza stone in a short amount of time (such as 60-120 seconds) without the need to turn the pizza during the cooking process.

[0054] The oven may be a ventless pizza oven A pod may be placed in the bottom of the oven with a heating element installed within the pod. This pod ensures that the heating elements stays at the proper spacing from the stone (say, for example, approximately 3 / 8 inches), or the heating element may be in direct contact with the stone.

[0055] Turning to Figures 5A, 5B, and 5C respectively show schematics of a perspective view 500, a front sectional view 520, and a side sectional view 540 of a pizza oven.

[0056] The oven 510A 510B 510C has an opening 512A 512B 512C that includes space for a pizza stone 507A 507B 507C on which a pizza 506A 506B 506C is laid. The opening 512A 512B 512C may also include side guiderails 521B 522B 521C that guide the pizza peel as it is inserted into the oven. A door (not shown) is also present to be closed and cover the opening 512A 512B 512C during the cooking process. Bottom heaters (not shown) are below the pizza stone to provide heat for cooking. Above these items are an upper heater 502A 502B 502C with heater outlets 510A 510B 510C surrounding a fan 503A 503B 5O3C. Surrounding the upper heater 502A 502B 502C is a heating deflector 509A 509B 509C. Set below the fan 503 A 503B 503C is a catalytic converter 505A 505B 505C. Catalytic converters play a vital role in high-speed ovens for commercial spaces. By turning grease vapor into water, they remove the need for exhaust hoods by reducing fume emissions. This provides major savings in time, space, and money and eliminates the need for a vented oven.

[0057] The pizza stone 507A 507B 507C and / or the heating deflector 509A 509B 509C may have a diameter of 14 inches. The heating deflector 509A 509B 509C may have a height of 3.25 inches. The gap between the bottom of the heating deflector 509A 509B 509C and the top of the pizza stone 507A 507B 507C may be 4 inches.

[0058] Different variations of components may be used. Turning to Figures 6A-6D respectively show schematics of a perspective view 700 of a coiled heater 702, a top view 704 of a coiled heater 706, a side view 708 of a coiled heater 710, and a front view 712 of a coiled heater 714. This coiled heater may be used on the top or bottom portion of a pizza oven.

[0059] Turning to Figures 7A-7F respectively show schematics of a front view 800 of a coiled heater in a reflector 802, a rear view 803 of a coiled heater in a reflector 804, a top view 806 of a coiled heater in a reflector 808, a bottom view 810 of a coiled heater in a reflector 812, a side view 814 of a coiled heater in a reflector 816, and a perspective view 820 of a coiled heater in a reflector 818. This coiled heater in a reflector may be used on the top or bottom portion of a pizza oven.

[0060] Turning to Figure 8 A, shown is a front side schematic 900 of a pizza stone 910 integrated with a heating element. A section of the underlying heating element 925 is shown. Also shown are the front of securing mechanisms 920A 920B 920C that are embedded within the pizza stone 910 and secure the coiled heating element 925 to the pizza stone 910.

[0061] Turning to Figure 8B, shown is a rear side schematic 950 of a pizza stone 970 integrated with the coiled heating element 925. The rear of the securing mechanisms 95 5A 955B 955C along with respective securing bars 965A 965B 965C are used to secure the coiled heating element 925 to the stone 970.

[0062] Heat / temperature sensors, which may be in form of thermocouples may be placed within the pizza stone. These may be placed within the holes drilled in the stone that receives the front of securing mechanisms 902A 902B 903C. Each heat / temperature sensor sensing device may be secured in a hole via a thermal set compound that thermally couples a temperature sensing device to the pizza stone. Each heat / temperature sensor sensing device may have epoxy added in to the hole.

[0063] B. Operation

[0064] The oven may operate by first heating the oven with maximum heat until the stone top is heated to its desired temperature. A solenoid may be used to lock the oven door so that it may not be opened during this initial heating cycle. One or more heat / temperature sensors may be used to measure heat at the top of the stone. The oven door may be opened once the initial heating cycle is complete.

[0065] Figure 9 shows a cross section schematic 400 of a pizza oven system. Shown are top heaters 402 and bottom heaters 410 above and below the pizza stone 408. The pizza 406 is laid on the pizza stone 408, which incorporates several heat / temperature sensors 412A 412B 412C installed throughout the thickness of the pizza stone 408.

[0066] The heating of the stone may take place in stages. The first stage is to heat the stone before any pizzas are cooked on it. Here, both the top and bottom heaters may be used to heat the stone. The heating continues until the initial heating charge in the stone reaches predetermined heating values to cook a good pizza. The predetermined heating values may include different heat values within the stone. One or more heat / temperature sensors may be used to determine the heat flow within the stone.

[0067] The top heater may have a fan and inverted infrared reflector to drive the heat downwards toward the pizza and the stone.

[0068] Once the predetermined heating values are reached in the stone, the power of the top and / or bottom heater may be selectively raised and lowered to so as to keep the setpoint temperature on the top of the stone within an acceptable range for cooking the pizza. This monitoring may be accomplished via heat / temperature sensors that are used on the top (or near the top), on the bottom (or near the bottom), and possibly at least one in the middle of the stone. Once the pizza is placed on the stone, the primary function of the top heater is to cook the pizza. The bottom heater primarily maintains the stone at the proper heating values. There is a lag between applying heat to the stone from the bottom heater and the transmittal of that heat to the top of the stone under the now-cooking pizza.

[0069] To maintain a desirable consistent temperature range at the top (cooking surface) of the stone, one or more heat / temperature sensors located between the top and bottom of the stone are used to monitor the heat flow through the stone in real time. The measurements from the heat / temperature sensors are used with an algorithm to make sure that the proper amount of heat is applied from the bottom of the stone so that the top of the stone maintains the proper temperature throughout the pizza cooking process. The algorithm takes into account the fact that placement of the pizza on the stone may change the temperature on the surface of the stone, and removal of the pizza from the stone may change the temperature on the surface of the stone.

[0070] The stone may have a natural lava stone, and thus its density, porosity and operation may differ from stone to stone within one oven to the next oven. Also, the denser the stone, the more conductive the heat through the stone. Also, ovens may differ from one another even if they are constructed similarly. Thus, the presence of heat / temperature sensors on and in the stone may be used to calibrate the oven and stone combination to ensure that similar results occur for each oven and stone combination.

[0071] More generally, the presence of heat / temperature sensors or other heat sensors of any kind physically instantiated within the lava stone can create a series of data points on how a particular oven heats a particular lava stone. If the positions of the heat / temperature sensors or heat sensors within the lava stone are fixed and known, and the position of the lava stone within the oven is fixed and known, and the distance between the bottom heating element and the bottom of the lava stone is fixed and known, and the distance between the top heating element and the top of the lave stone is fixed and known. Data generated from the operation of known configurations of heat / temperature sensors, lava stone, heaters, and oven can be used to calibrate each such configuration so that they operate essentially in the same manner to cook the pizza properly. Use of this data can be used to overcome the challenge that every lava stone is different from every other lava stone, and every oven operates differently than every other oven. By using data collected from a single stone / oven configurations and multiple stone / oven configurations, each stone / oven combination can be calibrated to operate in a similar manner.

[0072] C. Monitoring

[0073] Turning to Figure 10, shown is an exemplary schematic 1000 of a pizza monitoring system. Shown is a current bottom temperature display 1028, and a bottom setpoint temperature display 1024, and a bottom heat on switch 1026. Also shown is a current top temperature display 1010, and a top setpoint temperature display 1014, and a top heat on switch 1012. Also shown is a timer 1006 and a start timer switch 1008. Also shown is a main switch 1020, a timer between pizzas 1018, and setup buttons 1016 1022. These activators may be virtual on a screen and / or physical switches.

[0074] V. THE PEEL

[0075] To further efficient operation of a pizza system, a specialized peel may be to used to safely lay an uncooked raw pizza onto the pizza stone in a safe and efficient manner. The peel includes a retractable portion that allows the back of the raw pizza to be placed on the back end of the pizza stone and then allowed to fall on the front end of the pizza stone.

[0076] A. The First Embodiment

[0077] Turning to Figures 11A to 1 ID, shown are respective schematics of a top extended peel 1100, a bottom extended peel 1120, a top retracted peel 1130, and a bottom retracted peel 1140. A peel handle 1108A 1108B 1108C 1108D is held by the chef and is attached to a peel base 1110A 1 HOB 1110C 1 HOD. The peel base 1110A 1 HOB 1110C 1 HOD secures the proximal peel member 1106A 1106B 1106C 1106D that remains fixed. The distal peel member 1105A 1105B 1105C 1105D is secured to the peel base 1110A 1110B 1110C 1110D by a securing member 1130B 1130D. The distal peel member 1105A 1105B 1105C 1105D is also secured to the proximal peel member 1106A 1106B 1106C 1106D by a legs 1120B 1121B 1120D 1121D secured within slots 1103B 1104B 1103C 1104C 1103D 1104D.

[0078] B. The Second Embodiment

[0079] Turning to Figures 12A and 12B, shown are respective interior schematics of an extended peel 1200 and a retracted peel 1250. In Figure 12A, with the extended peel 1204A it can be seen that the spring 1202A is compressed holding the peel in its extended form. In Figure 12B, with the extended peel 1204B it can be seen that the spring 1202B is extended such that the peel in its retracted form.

[0080] C. The Third Embodiment

[0081] Turning to Figures 13 A and 13B, shown are respective schematics of a top extended peel 1300 and a top retracted peel 1330. A cocking ring 1310A 1310B may be used to extend and retract the distal end of the peel 1324A 1324B. A handle 1312A 1312B is held by the chef and the peel is inserted and retracted into the pizza oven. A securing member 1314A 1314B coordinates the retraction and extension of the peel using a cocking rod and a retracting rod that are internal to the peel. A spool holder 1316A 1316B is secured to the peel by a bracket 1318A 1318B. The proximal peel member 1322A 1322B is attached and possibly fixed to the peel base 1320A 1320B. The distal peel member 1324A 1324B is retractable and extendable and is secured to the proximal peel member 1322A 1322B. The distal peel member 1324A 1324B may include holes 1326A that can aid in the extraction and retraction.

[0082] Turning to Figure 13C, shown is a schematic of a cross-section extended peel 1350, handle 1355C incorporates a spring mechanism 1340C. A cocking rod 1348C pushes the extended peel 1312C into the extended position, and a retracting rod 1346C pulls the retracted peel into the retracted position. A bicycle brake type cable 1315C runs to the extended peel 1312C. which minimizes the required length of the peel handle. A clock spring causes a spool 1342C to rotate and retract the bicycle brake type cable 1315C. The spool 1342C may be horizontal or vertical. A bracket 1318C secures the spool 1342C. A securing member 1314C coordinates the retraction and extension of the peel using the cocking rod 1348C and the retracting rod 1346C.

[0083] D. The Fourth Embodiment

[0084] Turning to Figures 14A and 14B, shown are respective schematics of a top extended peel 1400 and a top retracted peel 1450. A cocking ring 1402A 1402B may be used to extend and retract the distal end of the peel 1414A 1414B. A handle 1404A 1404B is held by the chef and the peel is inserted and retracted into the pizza oven. A securing member 1406A 1406B coordinates the retraction and extension of the peel using a cocking rod and a retracting rod that are internal to the peel. A spool holder 1408A 1408B is secured to the proximal peel member 1412A 1412B peel by a bracket 1410A 1410B. The distal peel member 1414A 1414B is retractable and extendable and is secured to the proximal peel member 1412A 1412B.

[0085] E. The Fifth Embodiment

[0086] Turning to Figures 15A to 15D, shown are respective schematics of a bottom retracted peel 1500, a top retracted peel 1520, a bottom extended peel 1540, and a top extended peel 1560. A peel handle 1502A 1502B 1502C 1502D is held by the chef. A cock ring 1501A 150 IB 150 IC 150 ID is activated by the chef to put the peel into extended mode. A trigger grip 1504A 1504B 1504C 1504D is held by the chef during insertion of the peel into the oven. When the peel is inserted into the oven, the flange 1506A 1506B 1506C 1506D is triggered 1507C, thereby placing the peel into retraction mode via a retractor 1509C. Also shown are guide posts 1518B 1519B 1518B 1519D that allow proper placement of the raw pizza on the peel. The proximal peel member 1512A 1512B 1512C 1512D is fixed to the rest of the peel. The distal peel member 1510A 1510B 1510C 1510D is retractable and extendable and is secured to the proximal peel member 1512A 1512B 1512C 1512D.

[0087] F. The Sixth Embodiment

[0088] Turning to Figures 16A to 16D, shown are respective schematics of a bottom retracted peel 1600, a top retracted peel 1620, a bottom extended peel 1640, and a top extended peel 1660. A trigger grip 1604A 1604B 1604C 1604D is held by the chef during insertion of the peel into the oven. Prior to insertion, the chef also holds the extension member 1603 A 1603B 1603C 1603D and pushes it forward, which put the peel in the extended mode. When the peel is inserted into the oven, the flange 1605A 1605B 1605C 1605D is triggered 1607C, thereby placing the peel into retraction mode via a retractor 1609C. Also shown are guide posts 1618B 1619B 1618D 1619D that allow proper placement of the raw pizza on the peel. The proximal peel member 1612A 1612B 1612C 1612D is fixed to the rest of the peel. The distal peel member 1610A 1610B 1610C 1610D is retractable and extendable and is secured to the proximal peel member 1612A 1612B 1612C 1612D.

[0089] VI. OPERATION OF THE SYSTEM

[0090] The chef may take a dough pressed into a flat cylindrical shape, and then add sauce, cheese, toppings, and the like, to form a raw pizza. These may be performed via an automatic spice and oil dispenser. Turning to Figure 17, shown is a schematic 1800 of a pizza spice and oil distribution system. The raw pizza is laid in the pizza receptacle 1810. Oil may be placed in oil holder 1802 and spices may be placed in spice holder 1804. These may be moved across the space above the pizza using horizontal motor 1806 operating on horizontal track 1850 and using two vertical motors (not shown) operating on two vertical tracks 1820A 1820B.

[0091] The chef may then place the raw pizza onto a specialized retractable peel prior to loading the raw pizza onto the heated stone. The peel may include angled legs in between the slots that allow a portion of the peel to become selectively extended and retracted. The angled legs also allow the pizza to be selectively laid onto the stone at the proper angle, as will be described below. The peel may include heat resistant elements in some or all of its constituent parts.

[0092] The chef first places the peel in extended mode. This may occur by pushing the distal end of the peel that is mechanically connected to extend the end of the peel. The chef then places the raw pizza onto the fully extended peel and then inserts the raw pizza on top of the peel into the oven onto the stone. The chef then activates a puller on the bottom of the peel, which causes the peeler extender to retract and allows the far side of the pizza to fall onto the pizza stone. Instead of pulling, a spring-loaded trigger may be used. Instead of pulling, the peel may include a flange (shown for example at Figures 15A-15D and 16A-16D) that mechanically activates the retraction when the flange touches the top of the oven, which is the same point when the peel is being inserted into the oven so that the pizza is above the stone. The peel or oven may include a sensor that detects when the pizza on the peel is over the stone, such that retraction will allow the pizza to properly fall on the stone. The detection may occur via mechanical means or electronic means (such as Bluetooth, RFID, and the like). The detection may also be electronically tied to the activation of the flange 1505A 1505B 1505C 1505D 1605A 1605B 1605C 1605D that causes retraction of the peel.

[0093] The chef may use any of the peels discussed above, or a different peel with all, some, or none of the features discussed above.

[0094] The chef then extracts the now-retracted peel from the oven, which allows the near side of the pizza to fall onto the pizza stone.

[0095] There may also be guide rails installed into the pizza oven that guide the peel into the oven at the ideal place and angle. The guide rails may be designed to conform to the shape of the extended peel to further enable proper placement of the peel above the stone.

[0096] Using electronic circuitry, along with the heat / temperature sensors, the pizza is then heated for a time that may generally be between 80 and 90 seconds. Figure 10 shows a picture of the electronics that govern the heating cycle. The timing of the heating cycle may be governed by a look-up table. The timing of the heating cycle may be dynamically calculated based on the reading of the temperature within the oven.

[0097] When it is time for the now-cooked pizza to be removed from the stone, a notification is sent to the chef. The chef may be notified that it is time to end the cooking cycle by a Bluetooth or Wi-Fi signal, or by the oven door opening. The chef then removes the pizza from the oven using a regular peel. The cooked pizza is now ready for delivery to the customer.

[0098] The chef may use multiple ovens so that multiple pizzas may be created, cooked, and delivered in a serial manner. In so doing, there may be haptic, lights, and sounds to indicate the various statuses of each of the multiple oven.

[0099] The foregoing may all be combined into a pizza preparing and delivery system for quick and efficient preparation and cooking of individual custom-made pizzas at a rate of 2.5 minutes from order to delivery.

[00100] In step 1 (pizza preparation area), the chef obtains the pizza order from the order printer (or electronic screen) listing the toppings desired, other order information and the order number. In the pizza preparation area, the chef then operates the dough press to produce a dough disk and then prepares the raw pizza with toppings based on the order, and then loads it onto the insert peel. The insert peel has an auto-ID reader (such as an RFID or NFC reader using Bluetooth, Wi-Fi- or other wireless transceiver technology) on the handle that associates the now-prepared pizza with the order. The hardware that effectuates the auto-ID reader may be installed below the pizza preparation area.

[00101] In step 2 (pizza cooking area), the chef then places the raw pizza on the insert peel into an oven and lays the raw pizza on top of the pizza stone in that oven. Using the auto-ID reader in the insert peel, the system may direct the chef which oven should be used for each pizza order. The oven will have a display, likely above the door, which will display information about the order, including the time remaining in the cooking process. Using the auto-ID reader in the insert peel, the system will record the entry of each pizza order into the pizza oven. The pizza does not need to be turned even once during this process.

[00102] In step 3 (pizza delivery area), the chef removes the cooked pizza from the oven, either using the insert peel or a different extraction peel. Using the auto-ID reader in the extraction peel, the system will record extraction of the now-cooked pizza from the oven. The now-cooked pizza is placed in a pizza delivery area for delivery to the customer via a pizza box or pizza plate (that may be a specialized pizza plate). The auto-ID reader will record delivery of this pizza to the customer.

[00103] Turning to Figure 18, shown is a schematic of a specialized pizza plate 1700. This may consist of multiple plates 1710 1720 1730 with triangular wedges 1702A 1702B 1702C 1702D on the top plate 1710. Additional triangular wedges 1704A 1704B 1706A 1706B may be used to support each of the plates 1730 1720 1710.

[00104] A paper record may also be used to track an order from the pizza preparation area to the pizza cooking area to the pizza delivery area.

[00105] VII. PIZZA OVERN DOOR SENSOR

[00106] A pizza oven door sensor switch located to sense when the oven door is opened / closed. When the oven door is opened, the hot air that is heated by the upper heating element located in the upper oven chamber and the lower heating element located beneath the pizza stone that transmits heat into the upper oven chamber through the pizza stone into the oven upper oven chamber, heated air can partially flow out of the oven into the lower temperature ambient temperature room where the oven resides.

[00107] Additionally, opening the oven door simultaneously allows ambient colder air to be also drawn into the oven upper chamber which cools down the upper oven chambers components, including but not limited to, the air in the upper chamber, the top upper chamber heating element, top upper chamber located heat director (see description) below and the pizza stone.

[00108] Therefore, when pizza oven door is opened, door sensor alerts electronic controller that it may turn on / or to increase the available electrical power to the top heater and / or the bottom pizza stone heater in order to facilitate keeping the air in top oven chamber and / or the pizza stone temperature in a predetermined desirable range and / or the bottom pizza stone heating element in a predetermined range before the pizza is placed on the pizza stone and / or when the pizza is placed on top of the pizza stone and baking the pizza.

[00109] Additionally, there can be an oven door sensor that detects an open and a closed position. When door is opened, a signal is sent to oven controller to start modulating the speed and / or turning off the upper fan located in the upper chamber and above the pizza stone to reduce the upper chamber heat loss out of the oven. Further, the fan speed may be low when the oven is not in use; it may be a medium speed during the first part of the cooking process so as not to disturb spices / toppings on the pizza; it may then be a fast speed during the rest of the cooking process.

[00110] As a portion of the upper chamber heat flows out of the oven, denser colder air flows in and over the hot pizza stone having the resultant effect of cooling the stone. Also, when the door is opened, the electrical power applied to the lower heating element supplying heat to the stone may be increased to add additional heat to and compensate for the heat loss across the pizza stone caused by the inrush of cold air across the top of the pizza stone when the door is opened. After a predetermined period of time has elapsed after oven door is closed, oven controller returns to its predetermined program for the duration of the pizza bake.

[00111] Also, when the door is open after a predetermined time, the door may automatically close in a safe manner.

[00112] VIII. PIZZA OVEN UPPER CHAMBER HEAT DIRECTOR

[00113] An upper oven chamber located heat director directs infra-red spectrum heating energy emitting from the top oven chamber located heating element onto a portion of the top of the baking pizza and / or an empty pizza stone that is waiting to receiving a pizza placed upon the top of it for baking. In addition to the upper oven chamber heating element directing infrared energy described above, the flow of heated air from a fan that recirculates hot air heated by the top upper chamber heating element thru / and or across the upper heating element components approximately along the upper chamber heat director (see dwg.) onto a portion of the top of the pizza that resides baking on top of the pizza stone. The upper chamber located heat director has a heating element that is approximately located in its center and the upper chamber recirculating air fan resides approximately in the center of the upper chamber heating element.

[00114] A. The total elapsed pizza baking time is determined by one or more heat / temperature sensors positioned in the pizza stone who’s thermocouple (s) electrical signal is fed into and analyzed by an electronic controller determining the stones temperature at the upper most region of the pizza stone and / or any other regions of the pizza stone and / or an average temperature of the of the pizza stone and thereby temperatures taken by the thermocouple (s) are referenced to a fixed look up table of temperatures and relating to corresponding desired baking times for achieving the optimum finished Pizza bake characteristics. The oven door sensor switch when signaling to the electronic controller that door is opened, initiates the temperature reading in one or more thermocouple temperature sensor(s) located in the pizza baking stone and takes temperature reading and looks up the fixed referenced temperature of the stone in or more places to choose a predetermined fixed optimal pizza baking time.

[00115] B. Software controlling varying the pizza baking time solely dependent upon on the temperature of the top of the pizza stone referenced to a total elapsed cook time lookup table in varying response to top pizza stone temperatures.

[00116] C. Hybrid of A + B

[00117] D. Revisit multiple heat / temperature sensors measuring temperatures located generally in bottom, middle, and top stone regions to predict controlling power to the top and bottom of the stone in proportion to making sure there is not an overshoot of temperature beyond a pre-determined set point temperature limit occurring on top of the pizza stone.

[00118] IX. CONCLUSION

[00119] In the foregoing specification, specific embodiments have been described. However, one of ordinary skill in the art appreciates that various modifications and changes can be made without departing from the scope of the invention as set forth in the claims below. Accordingly, the specification and figures are to be regarded in an illustrative rather than a restrictive sense, and all such modifications are intended to be included within the scope of present teachings.

[00120] Moreover, in this document, relational terms such as first and second, top and bottom, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. The terms “comprises,” “comprising,” “has”, “having,” “includes”, “including,” “contains”, “containing” or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises, has, includes, contains a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. An element proceeded by “comprises ... a”, “has ... a”, “includes ... a”, “contains .. .a” does not, without more constraints, preclude the existence of additional identical elements in the process, method, article, or apparatus that comprises, has, includes, contains the element. The terms “a” and “an” are defined as one or more unless explicitly stated otherwise herein. The terms “substantially”, “essentially”, “approximately”, “about” or any other version thereof, are defined as being close to as understood by one of ordinary skill in the art. The term “coupled” as used herein is defined as connected, although not necessarily directly and not necessarily mechanically. A device or structure that is “configured” in a certain way is configured in at least that way but may also be configured in ways that are not listed.

[00121] The Abstract of the Disclosure is provided to allow the reader to quickly ascertain the nature of the technical disclosure. It is submitted with the understanding that it will not be used to interpret or limit the scope or meaning of the claims. In addition, in the foregoing Detailed Description, various features are grouped together in various embodiments for the purpose of streamlining the disclosure. This method of disclosure is not to be interpreted as reflecting an intention that the claimed embodiments require more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive subject matter lies in less than all features of a single disclosed embodiment. Thus, the following claims are hereby incorporated into the Detailed Description, with each claim standing on its own as a separately claimed subject matter.

Claims

1. A retractable peel comprising: a handle;a trigger-shaped grip jutting downward from the handle;an extension member jutting downward from the handle;a flange jutting upward from the handle;a proximal peel member secured to the handle;a distal peel member secured to the proximal peel member;wherein activation of the extension member extends the distal peel member; and wherein activation of the flange retracts the distal peel member.

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