Modular cooking appliance

Abstract

MODULAR COOKING APPARATUS. A modular cooking appliance is disclosed. The modular cooking appliance includes a housing to contain a first and a second interchangeable cooking module. The first interchangeable cooking module contains a first oven, and the second interchangeable cooking module contains a second oven. The second oven is a different type of oven from the first oven. The first oven includes a cooking cavity and is configured to provide a plurality of non-laminar streams of heated air to the cooking cavity. The modular cooking appliance also includes a single power outlet to receive electrical power from a wall socket.

Description

1 / 31 DESCRIPTIVE REPORT “MODULAR COOKING APPLIANCE” CROSS-REFERENCE TO RELATED APPLICATIONS

[001] This application claims the benefit and priority of Patent Application No. US Patent Application No. 16 / 838,540, filed on April 2, 2020, and US Patent Application No. 17 / 219,135, filed on Wednesday, March 31, 2021, which is a continuation in part of US Patent Application No. 16 / 838,540, the contents of both being incorporated herein by reference in their entirety. FIELD OF TECHNIQUE

[002] The present invention relates to cooking equipment in general and, in particular, to modular cooking equipment that has multiple ovens capable of cooking various types of food simultaneously. BACKGROUND

[003] To cook and serve a wide variety of food items, such as pizzas, baked goods, breakfast sandwiches, proteins, etc., foodservice operators usually have to own different types of ovens in the same shop location. Typically, different operational skills are required to use each of the different types of ovens for cooking, and multiple ovens tend to occupy valuable counter space and require multiple electrical power outlets.

[004] The use of unidirectional heated air currents for cooking food items is well known in the art and is illustrated, for example, in U.S. Patents Nos. 3,884,213 and 6,049,066. As also disclosed in U.S. Patent No. 3,884,213, the movement of the food items to provide relative motion between the food items and the unidirectional heated air currents is important when using such unidirectional heated air currents to heat all surfaces of the food item.

[005] The present disclosure provides an improved cooking device that can speed up the cooking task of a food service operator, Petition 870220088606, dated 09 / 27 / 2022, pages 231 / 283 2 / 31 inclusive, providing for the cooking of food items using heated air currents without having to provide relative movement between the food items and the heated air currents. SUMMARY OF THE INVENTION

[006] According to one embodiment of the present invention, a modular cooking apparatus includes a housing for containing a first and a second interchangeable cooking module. The first interchangeable cooking module contains a first oven, and the second interchangeable cooking module contains a second oven. The second oven is a different type of oven from the first oven. The first oven includes a cooking cavity and is configured to provide a plurality of non-laminar streams of heated air to the cooking cavity. The modular cooking apparatus also includes a single power outlet for receiving electrical power from a wall socket.

[007] All the features and advantages of the present invention will become apparent in the detailed description that follows. BRIEF DESCRIPTION OF THE DRAWINGS

[008] The invention itself, as well as a preferred mode of use, additional purposes and advantages thereof, will be better understood by reference to the following detailed description of an illustrative embodiment when read in combination with the accompanying drawings, in which: Figure 1 is an isometric view of a modular cooking equipment, according to one modality; Figure 1A is an isometric view of the structure of a modular cooking equipment, according to an alternative embodiment; Figure 1B is an isometric view of an interchangeable cooking module within the modular cooking equipment of Figure 1A, according to one embodiment; Figure 1C is an isometric view of a rear wall inside the Petition 870220088606, dated 09 / 27 / 2022, pages 232 / 283 3 / 31 interchangeable cooking module of Figure 1B, according to one embodiment; Figures 2A-2C are cross-sectional views of an impact furnace within the modular cooking equipment of Figure 1, according to one embodiment; Figure 3 is a diagram of the heating and airflow system in the impact furnace in Figures 2A-2C, according to one embodiment; Figure 4 is an isometric view of a convection oven within the modular cooking equipment of Figure 1, according to one embodiment; Figure 5 is a diagram of a heating and airflow system inside the convection furnace of Figure 4, according to one embodiment; Figure 6A is a diagram of the heating and airflow system inside a hot air furnace having angled fans, according to an alternative embodiment; Figure 6B is a top view of the hot air furnace in Figure 6A; Figure 6C is a cross-sectional view of a portion of the hot air furnace in Figure 6A; Figure 6D shows representations of non-laminar air currents in the cooking cavity of the hot air oven in Figure 6A; Figure 7A is a front cross-sectional view of a microwave oven within the modular cooking equipment of Figure 1, according to one embodiment; Figures 7B-7D are cross-sectional views of a food loading system inside the microwave oven of Figure 7A, according to one embodiment; Figure 8 is a block diagram of a controller for controlling various oven modules within the modular baking equipment of Figure 1, according to one embodiment; Figure 9A shows an example of a Food Input Table within the modular cooking equipment of Figure 1; Petition 870220088606, dated 09 / 27 / 2022, pages 233 / 283 4 / 31 Figure 9B shows an example of a Maximum Electrical Current Consumption Table within the modular cooking equipment of Figure 1; Figure 9C shows an example of a Current Consumption History Table within the modular cooking equipment of Figure 1; and Figure 10 is a flow diagram of a method for cooking food items using the modular cooking equipment of Figure 1, according to one embodiment. DETAILED DESCRIPTION OF PREFERRED OPTIONS I. MODULAR COOKING EQUIPMENT CONFIGURATION

[009] With reference now to the drawings and in particular to Figure 1, an isometric view of a modular cooking equipment, according to one embodiment, is shown. As shown, a modular cooking equipment 10 is defined by a housing 11 containing multiple interchangeable cooking modules. For the present embodiment, the housing 11 includes interchangeable cooking modules 12a-12c, but it is understood by those skilled in the art that the number of interchangeable cooking modules in the housing 11 may be greater or less than three. Each of the interchangeable cooking modules 12a-12c is to receive an oven. The ovens contained in the interchangeable cooking modules 12a-12c may be identical or different from each other.For the present embodiment, interchangeable cooking module 12a contains an impact oven that can be used to cook pizzas, interchangeable cooking module 12b contains a convection oven that can be used to cook more delicate fermented food items such as cinnamon rolls, and interchangeable cooking module 12c contains a microwave oven that can be used to cook hot dogs.

[010] Alternatively, interchangeable cooking module 12a may contain a first convection oven, interchangeable cooking module 12b may contain a second convection oven, and interchangeable cooking module 12c may contain an impact oven. Basically, the cooking equipment Petition 870220088606, dated 09 / 27 / 2022, pp. 234 / 283 The 5 / 31 modular 10 can contain any combination of ovens based on the preferences of foodservice operators. Any of the interchangeable cooking modules 12a-12c contained in the modular cooking equipment 10 can be swapped by field service personnel without disrupting other aspects of the modular cooking equipment 10.

[011] For the present embodiment, the heights of the interchangeable cooking modules 12a-12c are identical, so that the height of the housing 11 corresponds to the total number of interchangeable cooking modules installed. Alternatively, the heights of interchangeable cooking modules 12a-12c may vary from one another, depending on the type of oven contained therein. For example, a convection oven that cooks fermented products may be taller than an impact oven that cooks pizzas. Consequently, the height of the housing 11 will correspond to the total height of the ovens contained therein.

[012] The interchangeable cooking modules 12a-12c include openings 16a-16c, respectively, to allow food items to be transported to ovens located within interchangeable cooking modules 12a-12c.

[013] The modular cooking equipment 10 includes a common control panel 17 for controlling all the various ovens and food loading mechanisms contained in the interchangeable cooking module 12a-12c. Each of the food loading mechanisms allows food to be loaded into a cooking chamber of a respective oven. After the food items are placed in a food loading mechanism, an operator can enter operating parameters such as cooking temperature, cooking time, fan speed, etc., via the control panel 17 to effect cooking controls on the food items to be cooked, and the food loading mechanism will automatically transport the food items to the oven to begin cooking.

[014] Alternatively, food items can be manually placed into a cooking chamber of an oven by an operator, without using a Petition 870220088606, dated 09 / 27 / 2022, pages 235 / 283 6 / 31 food loading mechanism or when there is no food loading mechanism fixed to an oven.

[015] The control panel 17 is preferably implemented with a touch screen, but it can also be implemented with keyboards and liquid crystal displays (LCDs) that are well known in the art.

[016] With reference now to Figure 1A, an isometric view of the modular cooking equipment structure 10 is represented, according to an alternative embodiment. As shown, a modular cooking equipment 10' is defined by a housing 11' containing interchangeable cooking modules 12a-12c. Each of the interchangeable cooking modules 12a-12c is to receive an oven, such as a microwave oven, a convection oven, an impact oven or similar.

[017] Each of the interchangeable cooking modules 12a-12c is associated with one of the forward-facing slots 14a-14c, respectively. The openings 16a-16c allow food items to be transported between ovens located within the interchangeable cooking modules 12a-12c and their associated forward-facing slots 14a-14c. For example, each of the forward-facing slots 14a-14c may contain a food loading mechanism to transport food placed in it to ovens contained in adjacent interchangeable cooking modules 12a-12c via corresponding openings 16a-16c, respectively.Specifically, food placed in a food loading mechanism contained in the forward-facing slot 14a will be transported to an oven contained in the interchangeable cooking module 12a, food placed in a food loading mechanism contained in the forward-facing slot 14b will be transported to an oven contained in the interchangeable cooking module 12b, and food placed in a food loading mechanism contained in the forward-facing slot 14c will be transported to an oven contained in the interchangeable cooking module 12c. After the food is cooked, it can be returned through the... Petition 870220088606, dated 09 / 27 / 2022, pages 236 / 283 7 / 31 food loading mechanism back to the forward-facing slot from which it entered the associated oven.

[018] The modular cooking equipment 10' includes a common control panel 17' to control all the various ovens and food loading mechanisms contained in the interchangeable cooking module 12a-12c and the forward-facing slot 14a-14c, respectively. A. INTERCHANGEABLE COOKING MODULE

[019] The basic construction of the interchangeable cooking modules 12a-12c are substantially identical to each other. Thus, the basic construction of the single interchangeable cooking module 12a will be described in detail.

[020] With reference now to Figure 1B, an isometric view of the interchangeable cooking module 12a is illustrated, according to one embodiment. As shown, the interchangeable cooking module 12a includes a space to contain an oven (not shown) and two openings, as openings 16a and 16a', at both ends of the space to contain an oven. Along the longitudinal geometric axis, the upper half of the interchangeable cooking module 12a is substantially identical to the lower half of the interchangeable cooking module 12a, so that both opening 16a and opening 16a' can be used for the passage of food items, depending on the orientation of the interchangeable cooking module 12a within the housing 11. During assembly, one of the openings 16a and 16a' can be closed with a back wall (see Figure 1C), after the orientation of the interchangeable cooking module 12a within the housing 11 has been decided.

[021] The top and bottom of the interchangeable cooking module 12a are formed by insulating surfaces 18. The insulating surfaces 18 include a filling envelope that can be filled with a high specific heat substance. For example, after an oven has been placed inside the interchangeable cooking module 12a, a liquid containing a high specific heat substance in suspension, such as sand or salt suspended in silicone, can be injected. Petition 870220088606, dated 09 / 27 / 2022, pp. 237 / 283 8 / 31 in the filling envelope within the insulating surfaces 18 until the insulating surfaces 18 are fully expanded into the space between the insulating surfaces 18 and the furnace. Thermal energy is stored in the high specific heat substance when the furnace is heated.

[022] With reference now to Figure 1C, an isometric view of a rear wall within the interchangeable cooking module 12a of Figure 1B is illustrated, according to one embodiment. As shown, a rear wall includes a set of connectors 15-1 to 15-6. During assembly, an oven module to be placed within the interchangeable cooking module 12a is fully seeded into it to obtain a connection between a subset of connectors 15-1 to 15-6 and the oven module. Each oven type includes a specific set of electrical connectors to be coupled to the corresponding connectors 15-1 to 15-6 to activate the appropriate electrical and control network for oven operation.For example, an impact oven includes electrical connectors for coupling with connectors 15-1 and 15-4, a convection oven includes electrical connectors for coupling with connectors 15-2 and 15-5, and a microwave oven includes electrical connectors for coupling with connectors 15-3 and 15-6. B. IMPACT FURNACE

[023] With reference now to Figures 2A-2C, cross-sectional views of an impact oven within the interchangeable cooking module 12a of the modular cooking equipment 10 of Figure 1 are represented, according to one embodiment. As shown, an impact oven 20 includes a housing 21 to accommodate a cooking cavity 29 and a cavity opening 28. The impact oven 20 also includes a substantially flat food loading platform 23. The food loading platform 23 is configured to receive a cooking plate 25. Any food item intended to be cooked by the impact oven 20 is initially placed on the cooking plate 25 or on the food loading platform 23. When the food items are being cooked, the food loading platform 23 and the Petition 870220088606, dated 09 / 27 / 2022, pp. 238 / 283 9 / 31 cooking plates 25 are located inside cooking cavity 29, as shown in Figure 2C.

[024] Additionally, housing 21 also contains a top-filled space and a bottom-filled space 38. The top-filled space 35 is connected to the top air inlet plate 34. The bottom-filled space 38 is connected to a bottom air inlet plate 37. The top air inlet plate 34, the top-filled space 35, the bottom air inlet plate 37, and the bottom-filled space 38 are part of the heating and airflow system for the impact furnace 20, so that the heated air in the top-filled space 35 and bottom-filled space 38 is in gaseous communication with the cavity 29 through the top air inlet plate 34 and bottom air inlet plate 37, respectively. The top air intake plate 34 and the bottom air intake plate 37 include multiple openings to direct the pressurized hot air stream to any food items placed on the food loading platform 23 located inside the cavity 29.It is understood by those skilled in the art that the top-filled space 35 or the bottom-filled space 38 may be in gaseous communication with the cavity 29 by means of a variety of air opening configurations, such as circular openings, nozzles, tubes, rectangular openings and the like. Furthermore, air may enter the cavity 29 through only one top-filled space 35 or bottom-filled space 38.

[025] The impact oven 20 is also associated with a food transport system 22. As shown, the food transport system 22 includes a food loading platform 23 connected to a food transport cart c1 via a connector 27. The food loading platform 23 can be transported into and out of the cooking cavity 29 by a belt drive mechanism that includes a belt b1, a belt drive wheel w1 that is driven by a belt drive motor m1, and an opposing belt wheel w2. The belt b1 is connected to the cart c1 via belt locks BL1 and BL2. The cart c1 is connected to the Petition 870220088606, dated 09 / 27 / 2022, pp. 239 / 283 10 / 31 sliding cart units s1. For the present embodiment, there are four sliding cart units connected to cart c1, with two front sliding units s1, as shown in Figure 2A, and two rear sliding units (not shown) on the opposite side of cart c1. The belt b1 moves between the front sliding units s1 and the rear sliding units. When the belt drive motor m1 is engaged, the belt b1 moves cart c1, thus transporting the food loading platform 23 into and out of the cooking cavity 29 through the opening 28, as shown in Figure 2B.

[026] During the cooking process, the food loading platform 23 can be moved with a reciprocating motion, approximately 2.54 cm (1 inch), to promote uniformity of food cooking. To achieve reciprocating motion of the food loading platform 23 without air escaping through the opening 28 during the cooking process, the door d1 must be sufficiently thick to substantially block air escape through the opening 28 at both ends of the reciprocating motion.

[027] The operating parameters for the impact oven 20 for cooking any food items placed on the cooking plate 25 to be transported to the cooking cavity 29 can be entered via the control panel 17 (of Figure 1).

[028] With reference now to Figure 3, a diagram of the heating and airflow system within the impact furnace 20 is represented, according to one embodiment. The air within the cooking cavity 29 is initially pumped into a heating space 31 through an inlet opening 30. The heating space 31 includes a base heater 39a and a booster heater 39b. After the air has been sufficiently heated by the base heater 39a and booster heater 39b, the heated air is then directed to the top heating space 35 through a top fan 32 and to a bottom heating space 38 through a bottom fan 33. During cooking, the base heater 39a Petition 870220088606, dated 09 / 27 / 2022, pages 240 / 283 11 / 31 is usually switched on and the booster heater 39b is activated only when necessary. The pressurized hot air formed within the top filled space 35 is subsequently directed to the cavity 29 through multiple openings located in the top air inlet plate 34 (from Figures 2A-2C). Similarly, the pressurized hot air formed within the bottom filled space 38 is subsequently directed to the cavity 29 through multiple nozzles located in the bottom air inlet plate 37 (from Figures 2A-2C). Although it is shown that the heated air is sent to the top filled space 35 and bottom filled space 38 by means of separate fans, it is understood by those skilled in the art that the heated air can be sent to both the top filled space 35 and the bottom filled space 38 through a single fan. C. Convection Oven

[029] With reference now to Figure 4, an isometric view of a convection oven is represented within slot 12b of the modular cooking equipment 10 in Figure 1, according to one embodiment. As shown, a convection oven 40 includes a housing that has a cooking cavity 49 defined by a top air inlet filled space 41, a bottom air inlet filled space 42, a rear wall 43 and two side walls 44a, 44b. Located in one or more side walls 44a, 44b and rear wall 43 are return air openings, such as openings 45a, for return air to a fan system (not shown). Preferably, the convection oven 40 also includes a food loading mechanism similar to the food loading mechanism 22 shown in Figures 2A-2C.

[030] With reference now to Figure 5, a cross-sectional view of a heating and airflow system within the convection furnace 40 is represented, according to one embodiment. As shown, a fan 51 is preferably located at the rear of the convection furnace 40. Heated air from a heater (not shown) is directed by the fan 51 over the Petition 870220088606, dated 09 / 27 / 2022, pp. 241 / 283 12 / 31 air diverter 52 which separates the air exiting the fan 51 into top and bottom air streams that flow through the top and bottom air intake spaces 41 and 42 and into the cooking cavity 49 via the top and bottom convection plates 45 and 46. After transferring heat from the heated air to the food placed in the cooking cavity 49, the air is drawn back through an air return path.

[031] An operator can enter commands, such as cooking temperature, cooking time, fan speed, etc., via the control panel 17 (of Figure 1) to perform cooking controls on any food items placed inside the cooking cavity 49 of the convection oven 40. D. HOT AIR OVENS

[032] According to additional embodiments, the heating and airflow systems used in hot air ovens that are used in modular cooking equipment 10 can be configured to promote uniformity of food cooking without having to move a food cooking platform (such as food cooking platform 23) with a reciprocating motion to provide relative movement between the heated air supplied by the oven and the food item. Hot air ovens can have a cooking cavity that is about 40.64 cm (16 inches) long and about 40.64 cm (16 inches) wide, so that the cooking cavity is large enough to cook a 40.64 cm (16 inch) pizza.

[033] Figures 6A-6D represent schematic diagrams of a heating and airflow system according to such embodiments. Figure 6A shows an embodiment of a hot air furnace 100 having two fans. As shown in Figure 6A, the air exiting the top fan 102 is immediately directed to a barrier wall 104 that is almost perpendicular to the direction of the air exiting the fan. Specifically, the top fan 102 can be arranged at an angle α relative to the barrier wall 104. Since the barrier wall 104 is parallel to the top air inlet plate 106, the top fan 102 is also Petition 870220088606, dated 09 / 27 / 2022, pp. 242 / 283 13 / 31 is arranged at an angle α relative to the top air inlet plate 106. In preferred embodiments, the top fan 102 may be arranged at an angle α between +10° and +45° relative to a geometric axis that is perpendicular to the top air inlet plate 106. Similarly, the bottom fan 108 may be arranged at an angle between -10° and -45° relative to a geometric axis that is perpendicular to the bottom air inlet plate 110 (which is also parallel to the barrier wall 104). For the purposes of measuring these angles α, a positive angle is one that is clockwise relative to the perpendicular geometric axis and a negative angle is one that is counterclockwise relative to the perpendicular geometric axis.

[034] In embodiments, the top fan 102 and the bottom fan 108 may be arranged at the same angles (in terms of absolute value), but in different directions (for example, the top fan 102 may be arranged at an angle α of +10° relative to the perpendicular geometric axis of the top air inlet plate 106 and the bottom fan 108 may be arranged at an angle α of -10° relative to the perpendicular geometric axis of the bottom air inlet plate 110). In embodiments, the top fan 102 and the bottom fan 108 may be arranged at different angles (in terms of absolute value) in different directions. In embodiments, the top fan 102 and the bottom fan 108 may be arranged at the same angles or at different angles in the same direction.

[035] As also shown in Figure 6B, the booster heater 112 is suspended above the top air inlet plate 106 in the top filled space 114. Heated air from a base heater (not shown) is directed by the top fan 102 over an air diverter 116 which separates the air exiting the top fan 102 into top and bottom air streams 118a, 118b which flow, respectively, above and below the booster heater 112 in the top filled space 114, as shown more clearly in Figure 6C. The use of air diverters is known in the art. The top air inlet plate 106 may also Petition 870220088606, dated 09 / 27 / 2022, pp. 243 / 283 14 / 31 include a reverse C-shaped deflector 120 that collects and redirects the top and bottom air currents 118a, 118b above and below the booster heater 112 and directs them to the openings in the top air inlet plate 106. These interruptions in the airflow from the top fan 102 make the air within the top filled space 114 turbulent before passing through the openings in the top air inlet plate 106 as it is directed to the top surface of the food item in the cooking cavity 122 (see Figure 6A).

[036] As described above, the heated and turbulent pressurized air formed within the top-filled space 114 is subsequently directed to the cooking cavity 122 through multiple openings located in the top air inlet plate 106. As shown in Figures 6B and 6D, in embodiments and as is known in the art, not all openings in the top air inlet plate 106 will necessarily have the same dimensions (e.g., diameter). For example, as shown in area 124 of the top air inlet plate 106, openings 126 have a larger diameter than openings 128. In embodiments, the diameters of the circular openings can vary by approximately 100%. Furthermore, as shown in areas 124 and 130 of the top air inlet plate 106, and as is known in the art, the openings in the top air inlet plate 106 can be irregularly spaced (i.e., spaced at non-uniform distances from each other).In these designs, the spacing of the openings can vary by approximately 300%.

[037] As shown in Figure 6D, the heated air currents 130, 132, 134, 136, 138 exiting the openings (e.g., openings 126 and 128) of the top air inlet plate 106 will have varying diameters, varying speeds, varying spacings between them, and varying directions as they exit the openings in the top air inlet plate 106 and travel the distance from the top air inlet plate 106 to the top surface 140 of the food item in the cooking cavity 122.

[038] The heating and airflow system shown in Figures 6A-6D Petition 870220088606, dated 09 / 27 / 2022, pp. 244 / 283 15 / 31 provides non-laminar airflow streams directed to the cooking cavity 122 from the outlets of the multiple openings located in the top air inlet plate 106. The use of non-laminar heated air streams entering the cooking cavity 122 from the openings in the top air inlet plate 106 allows for uniform air coverage across the entire top surface 140 of the food item, without blotching, while cooking the food item at the same speeds as ovens known in the art, but without having to move the food item relative to the non-laminar heated air streams during cooking.

[039] A person of ordinary skill in the art will readily understand from the above description how pressurized and turbulent heated air is also formed within the bottom-filled space 142 of the hot air oven 100.As shown in Figure 6A, a booster heater 144 is suspended below the bottom air intake plate 110 in the bottom filled space 142. Heated air from a base heater (not shown) is directed by the bottom fan 108 over an air diverter (not shown) that separates the air exiting the bottom fan 108 into top and bottom air streams (not shown) that flow, respectively, above and below the booster heater 144 in the bottom filled space 142. The bottom air intake plate 110 may also include a reverse C-shaped deflector (similar to the deflector 120 described above) that collects and redirects the top and bottom air streams above and below the booster heater 144 in the bottom filled space 142 and directs them to the openings in the bottom air intake plate 110.

[040] As with the turbulent pressurized heated air formed within the top filled space 114, the turbulent pressurized heated air formed in the bottom filled space 142 is subsequently directed to the cooking cavity 122 through multiple openings located in the bottom air inlet plate 110. As with the top air inlet plate 106, not all openings in the bottom air inlet plate 110 will necessarily have the same diameter. Furthermore, the openings in the bottom air inlet plate 110 Petition 870220088606, dated 09 / 27 / 2022, pages 245 / 283 16 / 31 can also be irregularly spaced (that is, separated by non-uniform distances from each other).

[041] As the heated air currents 130, 132, 134, 136, 138 exiting the openings of the top air inlet plate 106, the heated air currents exiting the openings of the bottom air inlet plate 110 will have varying diameters, varying speeds, varying spacings between them, and varying directions as they exit the openings in the bottom air inlet plate 110 and travel the distance from the bottom air inlet plate 110 to the bottom surface of the food item in the cooking cavity 122. The use of non-laminar heated air currents entering the cooking cavity 122 from the openings in the bottom air inlet plate 110 promotes more uniform air coverage across the entire bottom surface of the food item.However, the distance from the bottom air inlet plate 110 to the bottom surface of the food item in the cooking cavity 122 is typically less than the distance from the top air inlet plate 106 to the top surface 140 of the food item. As a result of this difference in distance, blemishes may still occur on the bottom surface of the food item. However, since the bottom surface of the food item is typically not seen by those who purchase and consume the food item, the presence of blemishes on the bottom surface of the food item is generally not considered a problem.

[042] A person of ordinary skill in the art will also readily understand from the above description that a heating and airflow system as described above can be implemented in a hot air furnace using only one fan (e.g., top fan 102 of hot air furnace 100). E. Microwave Oven

[043] With reference now to Figure 7A, a front cross-sectional view of a microwave oven within the interchangeable cooking module 12c of the modular cooking equipment 10 of Figure 1 is illustrated, according to Petition 870220088606, dated 09 / 27 / 2022, pages 246 / 283 17 / 31 with an embodiment. As shown, a microwave oven 60 includes a cooking chamber 69 and at least one magnetron 61 configured to generate microwave radiation for the cooking chamber 69. The microwave oven 60 may also include a second magnetron (not shown) that may be activated simultaneously or independently of the magnetron 61. The microwave oven 60 may further include one or more fans 62 to cool the magnetron 61 and / or generate airflow for more uniform heat distribution within the cooking chamber 69. In some embodiments, the microwave oven 60 also includes a waveguide 63 configured to direct and / or distribute the microwave radiation generated by the magnetron 61 in the cooking chamber 69.

[044] With reference now to Figures 7B-7D, cross-sectional views of a food transport and cooking uniformity mechanism for a microwave oven 60 are illustrated, according to one embodiment. As shown, a platform 63 is connected to a food transport cart c1 by means of a connector 67. The platform 63 can be transported into and out of the cooking cavity 69 by a belt-driven mechanism that includes a belt b1, a belt-driven wheel w1 that is driven by a belt-driven motor m1, and an opposing belt wheel w2. The cart c1 is connected to the cart sliding units s1. For the present embodiment, there are four cart sliding units connected to the cart c1, with two front sliding units s1, as shown in Figure 7B, and two rear sliding units (not shown) on the opposite side of the cart c1.Belt b1 moves between the front sliding units s1 and the rear sliding units. When the belt drive motor m1 is engaged, belt b1 moves the cart c1, thus transporting the platform 63 into and out of the cooking cavity 69 through the opening 68, as shown in Figure 7B.

[045] The food surface 64a is connected and supported by sliding units 65 that rest on the platform 63. Food can be placed Petition 870220088606, dated 09 / 27 / 2022, pages 247 / 283 18 / 31 directly onto the food surface 64a or preferably onto a plate or dish (not shown) which is then placed on the food surface 64a. The food surface 64a is connected to the crank-and-cam mechanism 62 by means of a rod 64b which penetrates the port 66a and the port branch 66b.

[046] During cooking, as shown in Figures 7C-7D, the food surface 64a can be moved with a reciprocating motion into the cooking chamber 69 to promote uniformity of food cooking. In order to move the food surface 64a with a reciprocating motion into the cooking chamber 69, a motor 61 and a crank and cam mechanism 62 are used to move a rod 64b connected to the food surface 64a. The motor 61 is located outside an oven door formed by an outer cover 66a and an inner cover 66b. The outer cover 66a and the inner cover 66b are specifically designed to prevent microwave radiation from escaping through the opening 68 during the cooking process. Two small concentric openings, approximately 7.62 cm (0.3 inches) in diameter, are provided in the outer cover 66a and the inner cover 66b to allow passage of the rod 64b.The microwave wavelength is approximately 12 cm, and the diameter of each of the two small concentric openings needs to be small enough to prevent microwave radiation from escaping through the openings. During the cooking process, the crank and cam mechanism 62 translates the rotational motion of the motor 61 into a linear reciprocating motion to move the food surface 64a with a reciprocating motion into the cooking chamber 69. The food surface 64a can be moved on top of the platform 63 by means of sliding units 65.

[047] For the present embodiment, the motor 61 and the crank-and-cam mechanism 62 are used to translate a rotational motion into a linear reciprocating motion. It is understood by those skilled in the art that other mechanisms may be used to translate a rotational motion into a linear reciprocating motion or to provide a linear reciprocating motion. Petition 870220088606, dated 09 / 27 / 2022, pages 248 / 283 19 / 31 directly.

[048] The operating parameters of the microwave oven 60 for cooking any food items placed in the cooking cavity 69 can be entered via the control panel 17 (of Figure 1). II. CONTROLLER

[049] The modular cooking appliance 10 can include various types of oven, but it can also be powered by a single-phase 50-ampere outlet as the sole power source via a single power outlet. Thus, the modular cooking equipment 10 can be used by any food service establishments without additional modification to the single-phase 50-ampere outlets.

[050] With reference now to Figure 8, a block diagram of a controller for controlling various oven modules within the modular cooking equipment 10 is represented, according to one embodiment. As shown, a controller 70 includes a processor 71, a multiplexer 72, a memory 73, and control modules 74a-74c. The memory 73 includes random access memories and read-only memories that are not erasable, as well as being electronically programmable. The software and data related to the operations of the modular cooking equipment 10 are stored in the memory 73. The control module 74a is associated with the interchangeable cooking module 12a (of Figure 1A), the control module 74b is associated with the interchangeable cooking module 12b, and the control module 74c is associated with the interchangeable cooking module 12c.During operation, control modules 74a-74c monitor the real-time electrical current consumption of the interchangeable cooking modules 12a-12c, respectively, and distribute the electrical current from a power supply 75 to the interchangeable cooking modules 12a-12c and associated ovens as needed.

[051] All ovens within the modular cooking equipment 10 that cook with hot air, such as the impact oven 20 and the convection oven 40, Petition 870220088606, dated 09 / 27 / 2022, pp. 249 / 283 20 / 31 are equipped with a base heater and at least one booster heater. For example, impact oven 20 includes base heater 39a and booster heater 39b (see Figure 3). All ovens within the modular cooking equipment 10 that cook with microwaves, such as microwave oven 60, are equipped with at least one magnetron. For example, microwave oven 60 includes magnetron 61 (see Figure 7). If microwave oven 60 is equipped with a second magnetron, it can be activated independently of magnetron 61. III. Adaptive Power Management

[052] As mentioned above, the modular cooking equipment 10 is configured with an impact oven 20, a convection oven 40, and a microwave oven 60, for the present embodiment, with all ovens operating from a single-phase 50-ampere outlet commonly found in commercial kitchens. However, those skilled in the art will observe that the modular cooking equipment 10 can have any number and types of ovens, all powered by a single power outlet. For the present embodiment, the maximum electrical current consumption for each impact oven 20, convection oven 40, and microwave oven 60 is as follows: Maximum electrical current consumption of components: Impact furnace 20, base heater 8 amperes, first heater 12 amperes, booster, second heater 12 amperes, booster; Convection furnace 40, base heater 4 amperes, first heater 12 amperes, booster Petition 870220088606, dated 09 / 27 / 2022, pp. 250 / 283 21 / 31 second booster heater amperes microwave oven 60 first magnetron amperes second magnetron amperes

[053] Furthermore, the baseline electrical current consumption by all auxiliary components (such as processor 71, multiplexer 72, memory 73 etc.) within the modular cooking equipment 10 during operation is 5 amperes. Thus, with a 50 amp power supply, a maximum electrical current of (50-5=) 45 amperes is available to power the ovens at any time.

[054] Needless to say, there are many benefits if more than one oven within the modular cooking equipment 10 can be used to cook food items at the same time. However, as shown above, the maximum electrical current consumption by the impact oven 20 is (8+12+12=) 32 amperes, and the maximum electrical current consumption by the convection oven 40 is (4+12+12=) 28 amperes. Thus, it is not possible to use the impact oven 20 and the convection oven 40 to cook food items at the same time because the total electrical current consumption by the two ovens (and all auxiliary components) would exceed the 50 ampere limit.

[055] In order to overcome the aforementioned 50 amp barrier, the 10 modular cooking equipment employs Adaptive Power Management™ (APM) technology to intelligently allocate electrical current to each of the ovens, so that multiple ovens can be used to cook food items simultaneously for a period of time. There are two control modes in APM, namely, temperature control mode and time control mode. Petition 870220088606, dated 09 / 27 / 2022, pages 251 / 283 22 / 31 A. TEMPERATURE CONTROL MODE

[056] When cooking a food item in temperature control mode, the oven temperature is monitored and a temperature control feedback loop is used to control the oven temperature to cook the food item. Specifically, the base and booster heaters within an associated oven are switched on when the measured oven temperature falls below a set cooking temperature, and the base and booster heaters within the associated oven are switched off when the measured oven temperature is equal to or above the set cooking temperature.

[057] During temperature control mode, the amount of time an oven is switched on and the associated electrical current consumption during the cooking cycle are recorded and stored in an Electrical Current Consumption History Table (more details below) to be used in the time control mode described below, when necessary. B. TIME CONTROL MODE

[058] When cooking a food item in time control mode, the oven temperature and cooking time are guided by information previously stored in a Current Consumption History Table (more details below). Specifically, the base and booster heaters within an associated oven receive the power during each unit of time that was consumed by that oven to cook the same food item while operating under temperature control mode, as recorded in the Current Consumption History Table. IV. CONTROL TABLES

[059] The following three control tables are used by the modular cooking equipment 10 to perform the APM during various cooking cycles. The control tables can be stored in memory 73 (of Figure 8), and the information within some of the control tables will be updated throughout the operation of the modular cooking equipment 10. Petition 870220088606, dated 09 / 27 / 2022, pages 252 / 283 23 / 31 A. FOOD ENTRY TABLE

[060] Before the modular cooking appliance 10 can be deployed to cook different types of food items, information about these food items must be entered and stored (i.e., pre-programmed) in a Food Entry Table (FET) in memory 73. The FET contains a list of all food items that can be cooked using the various ovens within the modular cooking appliance 10 and their respective ideal cooking settings. Basically, for each food item intended to be cooked using the modular cooking appliance 10, an operator needs to enter into the FET a food item name, an oven type, and cooking settings (such as cooking time, fan speed, cooking temperature, etc.) that are associated with the food item.

[061] With reference now to Figure 9A, an example of a FET is represented, according to one embodiment. In this example of a FET, four types of food items are listed, namely, pizza, sandwich, biscuits, and hot dogs. Additionally, three separate cooking stages are shown, and each cooking stage contains cooking settings such as start and stop times, cooking temperature, fan speed, and magnetron power level. Specifically, input one and input two include the cooking settings for cooking pizza and sandwiches, respectively, in an impact oven (such as impact oven 20). Input three includes the cooking settings for cooking biscuits in a convection oven (such as convection oven 40), and input four includes the cooking settings for cooking hot dogs in a microwave oven (such as microwave oven 60).

[062] For each of the inputs one through three, when the corresponding cooking settings are deployed, the ovens will be activated in hot air cooking mode, as indicated by the associated air temperatures and fan speeds. For input four, when this cooking setting is deployed, the microwave oven will be activated in microwave cooking mode. Petition 870220088606, dated 09 / 27 / 2022, pages 253 / 283 24 / 31 waves, as indicated by a magnetron configuration greater than zero in stages 1 and 3. B. TABLE OF MAXIMUM ELECTRICAL CURRENT CONSUMPTION

[063] The Maximum Electrical Current Consumption Table contains the maximum electrical current required for each impact oven 20, convection oven 40 and microwave oven 60 to cook various food items, which correspond to the list of food items stored in the FET.

[064] With reference now to Figure 9B, an example of a Maximum Electrical Current Consumption Table is represented. As shown, the Maximum Electrical Current Consumption Table includes an oven module column, a food name column, and several cooking stage columns. In this example, entry one includes the maximum electrical current consumption by the impact oven 20 for cooking pizza for a duration of 90 seconds, which corresponds to entry one of the FET in Figure 9A. Entry two includes the maximum electrical current consumption by the impact oven 20 for cooking sandwiches for a duration of 70 seconds, which corresponds to entry two of the FET in Figure 9A. Entry three includes the maximum electrical current consumption by the convection oven 40 for cooking cookies for a duration of 120 seconds, which corresponds to entry three of the FET in Figure 9A.Input four includes the maximum electrical current consumption by the microwave, 60 ohms, to cook a hot dog for a duration of 90 seconds, which corresponds to input four of the FET in Figure 9A.

[065] The information stored in the Maximum Current Consumption Table Electrical data will be used to assist in determining whether or not a cooking process should be initiated when two or more ovens are called upon to cook food items in temperature control mode (as will be further explained in Figure 9). C. TABLE OF HISTORICAL ELECTRIC CURRENT CONSUMPTION

[066] The Electrical Current Consumption History Table contains the electrical current consumed by each impact furnace 20 and convection furnace 40 when Petition 870220088606, dated 09 / 27 / 2022, pages 254 / 283 25 / 31 is involved in cooking for each type of food in temperature control mode per cooking cycle.

[067] With reference now to Figure 9C, an example of an Electrical Current Consumption History Table is shown. As shown, the Electrical Current Consumption History Table includes an oven module column, a food name column, and multiple time unit columns. Each of the time units (time unit 1 to time unit 8 in this example) is identical in duration, and each time unit can be one second, two seconds, etc., depending on the time resolution required and the memory available in the modular cooking equipment 10. The electrical current consumption by each impact oven 20 and convection oven 40 when involved in cooking a specific food item is consequently recorded and stored in various time units throughout its cooking cycle.

[068] The electrical current consumption value recorded in each time unit may be a run average of the electrical current consumption of the 10 most recent cooking cycles of each food item. For example, the electrical current consumption value of 3.2 amperes in time unit 1 is a run average of the electrical current consumption of the 10 most recent pizza cooking cycles in time unit 1 by impact oven 20. An operator may change the number of cooking cycles to calculate the run average, and more than 10 cooking cycles may be used to calculate the run average, depending on the required accuracy.

[069] Basically, the modular cooking equipment 10 learns how much electrical current was recently required in each unit of time to cook each type of food item in each impact oven 20 and convection oven 40 when cooking in temperature control mode.

[070] It is expected that the value of electrical current consumption recorded in each unit of time may be drastically different even for the same furnace, depending on the geographical location of the furnace. For example, it is expected that the Petition 870220088606, dated 09 / 27 / 2022, pages 255 / 283 26 / 31 The electrical current consumption values ​​for an oven located in Denver, Colorado, are significantly higher than those for the same oven located in Dallas, Texas. Therefore, before the Electrical Current Consumption History Table can be fully implemented for regular day-to-day operations, it must be initialized and populated with some actual historical electrical current consumption values ​​by performing a minimum number of pre-cooks, such as 3, on-site.

[071] The information stored in the Consumption History Table of Electrical current will be used to help determine whether or not a cooking process should be initiated when two or more ovens are called upon to cook food items (as will be further explained in Figure 10).

[072] Additionally, for each unit of time, the activation status of the associated base heater and booster heater (not shown) can also be recorded and stored in the corresponding entry of the Electrical Current Consumption History Table. IV. COOKING PROCESS

[073] With reference now to Figure 10, a flow diagram of a method for cooking food items using modular cooking equipment 10 is depicted, according to an embodiment. The ovens in the modular cooking equipment 10 depend on the user configuration, but for the present embodiment, the ovens are an impact oven 20, a convection oven 40, and a microwave oven 60. After an operator has selected a food item to be cooked from a list of food items (i.e., food items stored in a FET of Figure 9A) shown on the display 17 (of Figure 1), as shown in block 90, a determination is made independently of whether or not any of the ovens are currently involved in cooking food items, as shown in block 91.

[074] If neither oven is currently involved in cooking food items, then the temperature control mode will be used to control Petition 870220088606, dated 09 / 27 / 2022, pages 256 / 283 27 / 31 The oven temperature of the selected oven for cooking the selected food item throughout the entire cooking process, as depicted in block 92. The cooking cycle will be guided by the information stored within the FET.

[075] However, if one (or more) oven is currently involved in cooking food items, then another determination is made as to whether the total electrical current demand by the selected oven and the oven involved (as well as the auxiliary components) to cook the respective food items exceeds the 50 amp limit at any time during the entire respective cooking cycle in temperature control mode, as shown in block 93. This determination is made by looking up the Maximum Electrical Current Consumption Table to determine whether the sum of the electrical current consumption by the selected oven and the oven involved (as well as the auxiliary components) to cook their respective food item will exceed the 50 amp limit in any of the time units, for the same ovens cooking the same types of food.Otherwise, the selected oven is allowed to cook the selected food immediately, and the temperature control mode can be continuously used to control the oven temperature of both ovens throughout the entire cooking cycle, as depicted in block 92.

[076] If the total electrical current demand by the selected oven and the oven involved (as well as the auxiliary components) to cook the respective food items exceeds the 50 amp limit, then all ovens will be set to use the time control mode to control the oven temperature throughout the entire cooking cycle, as depicted in block 94. In other words, any oven that is currently using the temperature control mode will be switched to using the time control mode to complete the cooking process.

[077] For example, if a pizza is being baked in the impact oven 20 and an operator wants to bake a biscuit in the convection oven 40 at the same time, the controller 70 checks the maximum electrical current consumption by the impact oven. Petition 870220088606, dated 09 / 27 / 2022, pp. 257 / 283 28 / 31 when cooking a pizza and the maximum electrical current consumption by the convection oven 40 when cooking a biscuit, using the Maximum Electrical Current Consumption Table. In this example, the maximum electrical current consumption by the impact oven 20 when cooking a pizza is 32 amperes, and the maximum electrical current consumption by the convection oven 40 when cooking a biscuit is 28 amperes, where a total maximum electrical current consumption is (32+28=) 60 amperes, which means that the cooking control in the impact oven 20 will be switched to time control mode.

[078] Next, a determination is made whether the total electrical current demand of the selected oven and the oven involved (as well as the auxiliary components) to cook the respective food items exceeds the 50 amp limit at any time in any of the time units during the entire cooking process in time control mode, as shown in block 95. This determination is made by searching the Electrical Current Consumption History Table to determine whether the sum of the electrical current consumption by the selected oven and the oven involved (as well as the auxiliary components) does not exceed the 50 amp limit in each and every time unit throughout the entire cooking cycle.

[079] If the total electrical current demand of the selected oven and the involved oven (as well as the auxiliary components) to cook the respective foods exceeds the limit of 50 amperes, in any of the time units during the entire respective cooking process in time control mode, the oven must wait until the total electrical current consumption history in each subsequent time unit is 50 amperes or less before it can start its cooking process. Otherwise, if the total electrical current demand does not exceed the limit of 50 amperes, in any of the time units, both the selected oven and the involved oven proceed with the respective cooking in time control mode.

[080] For example, Table I (a portion of a History Table of Petition 870220088606, dated 09 / 27 / 2022, pages 258 / 283 29 / 31 Electrical Current Consumption) shows that five time units are needed for the impact oven 20 to cook a pizza, and the electrical current consumption during the first to fifth time units are 20, 32, 32, 32, and 8 amperes, respectively. On the other hand, three time units are needed for the convection oven 40 to cook a biscuit, and the electrical current consumption during the first to third time units are 28, 16, and 16 amperes, respectively. Unit Time 1 of Unit Time 2 of Unit Time 3 of Unit Time 4 of Unit Time 5 of Pizza 20 32 32 32 8 Biscuit 28 16 16 TABLE I

[081] In this example, the convection oven 40 can start cooking the biscuit in time unit 5 while the pizza is being cooked in the impact oven 20. This occurs because the electrical current consumption by the two ovens and auxiliary components exceeds the 50 amp limit if the biscuits start cooking in any of the time units 1-4, but not in time unit 5. V. UNIFORM OPERATIONAL STEPS FOR OPERATORS

[082] The operating procedure is the same for all ovens within the modular cooking equipment 10.

[083] For the present embodiment, the modular cooking equipment 10 enters operating mode after the oven initialization is complete, during which each impact oven 20, convection oven 40 and microwave oven 60 heats up to their predefined operating temperatures. Once in operating mode, a list of the various food items for which operating parameters have been entered via the control panel 17 is required on the control panel 17. An operator can select the food item to be cooked from the items displayed. Petition 870220088606, dated 09 / 27 / 2022, pp. 259 / 283 30 / 31 on control panel 17 and place the food in a corresponding oven food loading mechanism. The food is then transported into the heated oven cavities to be cooked.

[084] After the cooking process has been completed, the cooked food is transported from the oven cavities back to where the food entered the associated oven. The food loading mechanisms are not heated, effectively completing the cooking process as soon as the food exits the heated oven cavities. However, because the food loading mechanisms are adjacent to the heated oven cavities contained in the interchangeable cooking modules 12a-12c, the residual heat from the heated oven cavities contained in the interchangeable cooking modules 12a-12c serves to reduce the rate of heat loss exhibited by the freshly cooked food.

[085] Food items can be cooked simultaneously in the impact oven 20, the convection oven 40 and the microwave oven 60 of the modular cooking equipment 10. Similar food items can be cooked consecutively in the impact oven 20, the convection oven 40 and the microwave oven 60 of the modular cooking equipment 10. For example, pizzas can be cooked consecutively in the impact oven 20 while cinnamon rolls are cooked consecutively in the convection oven 40 while breakfast sandwiches are cooked consecutively in the microwave oven 60.In order that the amount of thermal energy distributed to similar food items cooked consecutively in the various ovens is the same in each cooking when the modular cooking equipment 10 is powered by an electrical circuit with a voltage no greater than a typical 50-ampere single-phase outlet, wherein the volumes of the cooking cavities held in the interchangeable cooking modules 12a-12c are no greater than 0.042 cubic meters (1.5 cubic feet) for the convection oven, 0.035 cubic meters (1.25 cubic feet) for the impact oven and 0.028 cubic meters (1 cubic foot) for the microwave oven. Petition 870220088606, dated 09 / 27 / 2022, pp. 260 / 283 31 / 31

[086] As described, the present invention provides a modular cooking apparatus with multiple ovens.

[087] Although the invention has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and details may be made to it without departing from the spirit and scope of the invention. Petition 870220088606, dated 09 / 27 / 2022, pp. 261 / 283

Claims

1 / 3 CLAIMS 1. Modular cooking apparatus (10, 10'), comprising: a housing (11, 11') having a first interchangeable cooking module (12a, 12b, 12c) and a second interchangeable cooking module (12a, 12b, 12c); a first oven (100) contained within said first interchangeable cooking module (12a, 12b, 12c), said first oven including: a cooking cavity (122); a filled space (114) disposed above said cooking cavity (122); and a fan (102) for supplying heated air to said filled space (114); characterized in that the first oven (100) further comprises: an air diverter (116); wherein: said filled space (114) includes a deflector (120), a plate (106) that defines a bottom of said filled space (114), and a heating element (112); said fan (102) is arranged at an angle to a geometric axis that is perpendicular to said plate (106);the said air diverter (116) separates the said heated air from the said fan (102) into an upper air stream (118a) flowing above the said heating element (122) in the said filled space (114) and a lower air stream (118b) flowing below the said heating element in the filled space; and the said deflector (120) redirects the said upper air stream (118a) and / or the said lower air stream (118b) towards the said cooking cavity (122); thus, the said heated air from the said fan (102) becomes turbulent within the said filled space (114) before being supplied to the said cooking cavity (122); a second oven (20, 40, 60) contained in the said second module of Petition 870260064399, dated 06 / 30 / 2026, page. 16 / 18 2 / 3 interchangeable cooking (12a, 12b, 12c), wherein said second oven is a different type of oven from said first oven (100); and a single power outlet to receive electrical power from a wall socket.

2. Modular cooking apparatus (10, 10'), according to claim 1, characterized in that said cooking cavity (122) has a length dimension of about 40.64 cm (16 inches) and a width dimension of about 40.64 cm (16 inches).

3. Modular cooking apparatus (10, 10'), according to claim 1, characterized in that said angle is greater than about 10°.

4. Apparatus for modular cooking (10, 10'), according to claim 3, characterized in that said angle is less than about 45°.

5. Apparatus for modular cooking (10, 10'), according to claim 1, characterized in that said deflector (120) redirects said upper air stream (118a) and / or said lower air stream (118b) to said plate (106).

6. Apparatus for modular cooking (10, 10'), according to claim 1, characterized in that said first oven (100) is configured to provide a plurality of non-laminar streams of heated air (130, 132, 134, 136, 138) from said filled space (114) to said cooking cavity (122).

7. Modular cooking apparatus (10, 10'), according to claim 1, characterized in that said plate (106) comprises a plurality of openings (126, 128), wherein said plurality of openings have varying dimensions.

8. Modular cooking apparatus (10, 10'), according to claim 1, characterized in that said plate (106) comprises a plurality of circular openings (126, 128) having varying diameters.

9. Modular cooking apparatus (10, 10'), according to claim 1, characterized in that said plate (106) comprises a plurality of openings (126, 128), said plurality of openings being irregularly separated. Petition 870260064399, dated 06 / 30 / 2026, page 17 / 18 3 / 3 10. Apparatus for modular cooking (10, 10'), according to claim 6, characterized in that said plurality of non-laminar streams of heated air have varying diameters.

11. Apparatus for modular cooking, according to claim 6, characterized in that said plurality of non-laminar streams of heated air (130, 132, 134, 136, 138) have varying speeds.

12. Apparatus for modular cooking (10, 10'), according to claim 6, characterized in that said plurality of non-laminar streams of heated air (130, 132, 134, 136, 138) are irregularly separated.

13. Modular cooking apparatus (10, 10'), according to claim 6, characterized in that: said plurality of non-laminar streams of heated air (130, 132, 134, 136, 138) being supplied from said filled space (114) to said cooking cavity (122) through a plurality of openings (126, 128) in said plate (106); and said plurality of non-laminar streams of heated air (130, 132, 134, 136, 138) exiting said plurality of openings (126, 128) in various directions.

14. Modular cooking apparatus (10, 10'), according to claim 1, characterized in that said first oven (100) is configured to cook a food item in such a way that a top surface of said food item does not include blemishes.

15. Apparatus for modular cooking (10, 10'), according to claim 6, characterized in that said first oven (100) is not configured to move a food item in relation to said plurality of non-laminar currents of heated air (130, 132, 134, 136, 138) during the cooking of said food item. Petition 870260064399, dated 06 / 30 / 2026, p. 18 / 18

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