Modular cooking appliance with hot air oven

Abstract

A modular cooking appliance is disclosed. The modular cooking appliance includes a housing for receiving a first interchangeable cooking module and a second interchangeable cooking module. The first interchangeable cooking module houses a first oven, and the second interchangeable cooking module houses a second oven. The second oven is a different oven type than the first oven. The first oven includes a cooking cavity and is configured to provide a plurality of non-laminar hot air streams to the cooking cavity. The modular cooking appliance also includes a single power plug for receiving power from a wall outlet.

Description

Technical Field

[0001] The present invention relates generally to cooking appliances, and more particularly to a modular cooking appliance having multiple ovens capable of cooking various types of food simultaneously. Background Technology

[0002] To cook and serve a wide variety of food items, such as pizzas, baked goods, breakfast sandwiches, and protein shakes, food service operators often have to have different types of ovens in the same shop location. Different operating skills are typically required to use different types of ovens, and multiple ovens often take up valuable counter space and require multiple power outlets.

[0003] The use of unidirectional hot airflow to cook food items is well known in the art and is described, for example, in U.S. Patent Nos. 3,884,213 and 6,049,066. As disclosed in U.S. Patent No. 3,884,213, when all surfaces of a food item are heated using such a unidirectional hot airflow, it is important that the movement of the food item provides relative motion between the food item and the unidirectional hot airflow.

[0004] The present invention provides an improved cooking appliance that simplifies the cooking tasks of food service operators by cooking food items using a flow of hot air without requiring relative movement between the food items and the flow of hot air. Summary of the Invention

[0005] This invention provides a modular cooking appliance with a hot air oven, which aims to simplify the cooking tasks of food service operators.

[0006] To achieve the above objectives, the present invention provides a modular cooking appliance, comprising:

[0007] A housing having a first interchangeable cooking module and a second interchangeable cooking module;

[0008] A first oven, housed within a first interchangeable cooking module, the first oven including a cooking cavity and configured to provide multiple non-laminar hot air streams to the cooking cavity;

[0009] A second oven, housed within the second interchangeable cooking module, wherein the second oven is of a different type than the first oven; and

[0010] A single power plug for receiving power from a wall-mounted power outlet.

[0011] Preferably, the cooking cavity has a length dimension of about 16 inches and a width dimension of about 16 inches.

[0012] Preferably, the first oven further includes:

[0013] A pressure chamber, disposed above the cooking cavity, the pressure chamber including a plate defining the bottom of the pressure chamber; and

[0014] A blower for supplying hot air to the pressurization chamber, the blower being arranged at an angle relative to an axis perpendicular to the plate.

[0015] Preferably, the angle is greater than about 10°.

[0016] Preferably, the angle is less than about 45°.

[0017] Preferably, the pressurization chamber further includes a heating element; and

[0018] The hot air from the blower is divided into an upper airflow flowing above the heating element and a lower airflow flowing below the heating element.

[0019] Preferably, the pressurization chamber further includes a baffle that changes the direction of the upper airflow and / or the lower airflow.

[0020] Preferably, the first oven further includes a pressure chamber disposed above the cooking cavity; and

[0021] The hot air is turbulent within the pressurized chamber before being supplied to the cooking cavity.

[0022] Preferably, the plate includes a plurality of openings, the plurality of openings having different sizes.

[0023] Preferably, the plate includes a plurality of circular openings with different diameters.

[0024] Preferably, the plate includes a plurality of openings that are irregularly spaced.

[0025] Preferably, the multiple streams of hot air have different diameters.

[0026] Preferably, the multiple streams of hot air have different velocities.

[0027] Preferably, the multiple streams of hot air are irregularly spaced.

[0028] Preferably, the multiple streams of hot air leave the opening in different directions.

[0029] Preferably, the top surface of the food item cooked in the first oven does not contain spots.

[0030] Preferably, during cooking in the first oven, the food items do not move relative to the multiple streams of hot air.

[0031] The present invention also provides a modular cooking appliance, comprising:

[0032] A housing having a first interchangeable cooking module and a second interchangeable cooking module;

[0033] A first oven, housed within a first interchangeable cooking module, includes a cooking cavity and a pressurized chamber disposed above the cooking cavity to supply hot air to the cooking cavity, the first oven being configured to cause the hot air to turbulently flow within the pressurized chamber before supplying the hot air to the cooking cavity;

[0034] A second oven, housed within the second interchangeable cooking module, wherein the second oven is of a different type than the first oven; and

[0035] A single power plug for receiving power from a wall-mounted power outlet.

[0036] Preferably, the cooking cavity has a length dimension of about 16 inches and a width dimension of about 16 inches.

[0037] Preferably, the first oven further includes:

[0038] A plate, the plate defining the bottom of the pressurization chamber; and

[0039] A blower for supplying hot air to the pressurization chamber, the blower being arranged at an angle relative to an axis perpendicular to the plate.

[0040] Preferably, the angle is greater than about 10°.

[0041] Preferably, the angle is less than about 45°.

[0042] Preferably, the pressurization chamber further includes a heating element; and

[0043] The hot air from the blower is divided into an upper airflow flowing above the heating element and a lower airflow flowing below the heating element.

[0044] Preferably, the pressurization chamber further includes a baffle that changes the direction of the upper airflow and / or the lower airflow.

[0045] Preferably, the first oven is configured to provide multiple non-laminar hot air streams from the pressurization chamber to the cooking cavity.

[0046] Preferably, the plate includes a plurality of openings, the plurality of openings having different sizes.

[0047] Preferably, the plate includes a plurality of circular openings with different diameters.

[0048] Preferably, the plate includes a plurality of openings that are irregularly spaced.

[0049] Preferably, the multiple streams of hot air have different diameters.

[0050] Preferably, the multiple streams of hot air have different velocities.

[0051] Preferably, the multiple streams of hot air are irregularly spaced.

[0052] Preferably, the multiple streams of hot air are supplied from the pressurization chamber to the cooking cavity through a plate with multiple openings; and

[0053] The multiple streams of hot air leave the opening in different directions.

[0054] Preferably, the top surface of the food item cooked in the first oven does not contain spots.

[0055] Preferably, during cooking in the first oven, the food items do not move relative to the multiple streams of hot air.

[0056] According to one embodiment of the invention, a modular cooking appliance includes a housing for accommodating a first interchangeable cooking module and a second interchangeable cooking module. The first interchangeable cooking module houses a first oven, and the second interchangeable cooking module houses a second oven. The second oven is a different type of oven than the first oven. The first oven includes a cooking cavity and is configured to provide multiple streams of non-laminar hot air to the cooking cavity. The modular cooking appliance also includes a single power plug for receiving power from a wall-mounted power outlet.

[0057] The beneficial effects of this invention are that it simplifies the cooking tasks of food service operators, including cooking food items using hot airflows without requiring relative movement between the food items and the hot airflows.

[0058] All the features and advantages of the present invention will become apparent from the following detailed written description. Attached Figure Description

[0059] The invention itself, its preferred modes of use, additional objects and advantages, will be best understood when read in conjunction with the accompanying drawings, by referring to the following detailed description of illustrative embodiments, in which:

[0060] Figure 1This is an isometric view of a modular cooking appliance according to one embodiment;

[0061] Figure 1A It is an isometric view of the structure of a modular cooking appliance according to an alternative embodiment;

[0062] Figure 1B According to one embodiment Figure 1A Isometric view of interchangeable cooking modules within a modular cooking appliance;

[0063] Figure 1C According to one embodiment Figure 1B Isometric view of the rear wall within the interchangeable cooking modules;

[0064] Figures 2A to 2C According to one embodiment Figure 1 A cross-sectional view of an impact oven within a modular cooking appliance;

[0065] Figure 3 According to one embodiment Figures 2A to 2C A schematic diagram of the heating and airflow system inside the impact oven;

[0066] Figure 4 According to one embodiment Figure 1 An isometric view of a convection oven within a modular cooking appliance;

[0067] Figure 5 According to one embodiment Figure 4 A schematic diagram of the heating and airflow system inside a convection oven;

[0068] Figure 6A This is a schematic diagram of a heating and airflow system in a hot air oven with an angled blower, according to an alternative embodiment;

[0069] Figure 6B yes Figure 6A A top view of a hot air oven;

[0070] Figure 6C yes Figure 6A A cross-sectional view of a portion of a hot air oven;

[0071] Figure 6D Depicting Figure 6A The representation of non-laminar airflow in the cooking cavity of a hot air oven;

[0072] Figure 7A According to one embodiment Figure 1 A front cross-sectional view of a microwave oven within a modular cooking appliance;

[0073] Figures 7B to 7D According to one embodiment Figure 7AA cross-sectional view of the food loading system inside a microwave oven;

[0074] Figure 8 According to one embodiment, it is for control Figure 1 A block diagram of the controllers for various oven modules within a modular cooking appliance;

[0075] Figure 9A It shows Figure 1 An example of a food entry table within a modular cooking appliance;

[0076] Figure 9B It shows Figure 1 Example of a maximum current consumption meter within a modular cooking appliance;

[0077] Figure 9C It shows Figure 1 Example of a current consumption history table within a modular cooking appliance; and

[0078] Figure 10 According to one embodiment Figure 1 A flowchart illustrating the method of cooking food using modular cooking appliances. Detailed Implementation

[0079] I. Configuration of Modular Cooking Appliances

[0080] Now refer to the attached diagram, and especially Figure 1 An isometric view of a modular cooking appliance according to one embodiment is depicted. As shown, the modular cooking appliance 10 is defined by a housing 11 that houses a plurality of interchangeable cooking modules. For this embodiment, the housing 11 includes interchangeable cooking modules 12a-12c; however, those skilled in the art will understand that the number of interchangeable cooking modules within the housing 11 may be more or less than three. Each of the interchangeable cooking modules 12a-12c is used to receive an oven. The ovens housed within the interchangeable cooking modules 12a-12c may be the same as or different from each other. For this embodiment, interchangeable cooking module 12a houses an impact oven that can be used for cooking pizzas, interchangeable cooking module 12b houses a convection oven that can be used for cooking more flavorful yeast-fermented food items such as cinnamon rolls, and interchangeable cooking module 12c houses a microwave oven that can be used for cooking hot dogs.

[0081] Alternatively, interchangeable cooking module 12a can accommodate a first convection oven, interchangeable cooking module 12b can accommodate a second convection oven, and interchangeable cooking module 12c can accommodate an impact oven. Essentially, the modular cooking appliance 10 can accommodate any combination of ovens based on the preferences of the food service operator for the food item. Any of the interchangeable cooking modules 12a-12c housed within the modular cooking appliance 10 can be replaced by a field service worker without interfering with other aspects of the modular cooking appliance 10.

[0082] In this embodiment, the interchangeable cooking modules 12a-12c are of the same height, such that the height of the housing 11 corresponds to the total number of interchangeable cooking modules installed. Alternatively, the heights of the interchangeable cooking modules 12a-12c may differ from one another, depending on the type of oven housed therein. For example, a convection oven for cooking yeast-fermented products may be taller than an impact oven for cooking pizzas. Therefore, the height of the housing 11 will correspond to the total height of the oven housed therein.

[0083] The interchangeable cooking modules 12a-12c each include openings 16a-16c to allow food items to be delivered into an oven located within the interchangeable cooking modules 12a-12c.

[0084] The modular cooking appliance 10 includes a common control panel 17 for controlling all the various ovens and food loading mechanisms housed within the interchangeable cooking modules 12a-12c. Each food loading mechanism allows food items to be loaded into the cooking chamber of the corresponding oven. After the food items have been placed on the food loading mechanism, the operator can input operating parameters such as cooking temperature, cooking time, and blower speed via the control panel 17 to control the cooking of the food items, and the food loading mechanism will automatically deliver the food items into the oven to begin cooking.

[0085] Alternatively, when a food loading mechanism is not used or when no food loading mechanism is attached to the oven, food items may be placed manually by the operator in the oven's cooking chamber.

[0086] The control panel 17 is preferably implemented using a touch screen, but it can also be implemented using a keyboard and liquid crystal display (LCD) known in the art.

[0087] Now for reference Figure 1A An isometric view depicting the structure of a modular cooking appliance 10 according to an alternative embodiment is shown. As shown, the modular cooking appliance 10' is defined by a housing 11' that houses interchangeable cooking modules 12a-12c. Each of the interchangeable cooking modules 12a-12c is designed to accommodate an oven, such as a microwave oven, a convection oven, an impact oven, etc.

[0088] Each of the interchangeable cooking modules 12a-12c is associated with one of the forward slots 14a-14c. Openings 16a-16c allow food items to be transported between the ovens located within the interchangeable cooking modules 12a-12c and their associated forward slots 14a-14c. For example, each of the forward slots 14a-14c can accommodate a food loading mechanism for transporting food placed thereon via the corresponding opening 16a-16c to an oven housed in an adjacent interchangeable cooking module 12a-12c. Specifically, food placed on a food loading mechanism housed in forward slot 14a will be transported to an oven housed in interchangeable cooking module 12a, food placed on a food loading mechanism housed in forward slot 14b will be transported to an oven housed in interchangeable cooking module 12b, and food placed on a food loading mechanism housed in forward slot 14c will be transported to an oven housed in interchangeable cooking module 12c. After the food has been cooked, it can be returned to the forward slot from which it entered the associated oven via the food loading mechanism.

[0089] The modular cooking appliance 10' includes a common control panel 17' for controlling all the various ovens and food loading mechanisms housed in the interchangeable cooking modules 12a-12c and the forward slots 14a-14c, respectively.

[0090] A. Interchangeable cooking modules

[0091] The basic construction of the interchangeable cooking modules 12a-12c is substantially the same as that of each other. Therefore, only the basic construction of the interchangeable cooking module 12a will be described in further detail.

[0092] Now for reference Figure 1B An isometric view of an interchangeable cooking module 12a according to one embodiment is illustrated. As shown, the interchangeable cooking module 12a includes a space for accommodating an oven (not shown) and two openings, such as openings 16a and 16a', located at both ends of the space for accommodating the oven. Along the longitudinal axis, the upper half of the interchangeable cooking module 12a is substantially identical to the lower half, such that, depending on the orientation of the interchangeable cooking module 12a within the housing 11, either opening 16a or opening 16a' can be used to pass food items. During assembly, after the orientation of the interchangeable cooking module 12a within the housing 11 has been determined, one of the openings 16a and 16a' can be closed with the rear wall (see [reference]). Figure 1C ).

[0093] The top and bottom of the interchangeable cooking module 12a are formed by an insulating surface 18. The insulating surface 18 includes a filling sleeve that can be filled with a high specific heat substance. For example, after the oven has been placed inside the interchangeable cooking module 12a, a liquid containing a suspended high specific heat substance (such as sand or salt suspended in silicone) can be injected into the filling sleeve within the insulating surface 18 until the insulating surface 18 has fully expanded into the space between the insulating surface 18 and the oven. When the oven is heated, heat energy is stored in the high specific heat substance.

[0094] Now for reference Figure 1C The illustration shows an embodiment. Figure 1B An isometric view of the rear wall within the interchangeable cooking module 12a. As shown, the rear wall includes a set of connectors 15-1 to 15-6. During assembly, to enable connection between the sub-set of connectors 15-1 to 15-6 and the oven module, the oven module to be placed within the interchangeable cooking module 12a is fully housed therein. Each oven type includes a specific set of electrical connectors that mate with corresponding connectors among 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 that mate with connectors 15-1 and 15-4, a convection oven includes electrical connectors that mate with connectors 15-2 and 15-5, and a microwave oven includes electrical connectors that mate with connectors 15-3 and 15-6.

[0095] B. Impact Oven

[0096] Now for reference Figures 2A to 2C It describes a method according to one embodiment. Figure 1 A cross-sectional view of the impact oven within the interchangeable cooking module 12a of the modular cooking appliance 10. As shown, the impact oven 20 includes a housing 21 for providing 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 the food loading platform 23. Figure 2C As shown, when cooking food items, the food loading platform 23 and the cooking plate 25 are located inside the cooking cavity 29.

[0097] Additionally, housing 21 also accommodates a top pressurization chamber 35 and a bottom pressurization chamber 38. The top pressurization chamber 35 is connected to a top air intake plate 34. The bottom pressurization chamber 38 is connected to a bottom air intake plate 37. The top air intake plate 34, top pressurization chamber 35, bottom air intake plate 37, and bottom pressurization chamber 38 are part of the heating and airflow system of the impact oven 20, such that hot air in the top pressurization chamber 35 and bottom pressurization chamber 38 is in gas communication with the cavity 29 via the top air intake plate 34 and bottom air intake plate 37, respectively. The top air intake plate 34 and bottom air intake plate 37 include multiple openings for directing hot, pressurized airflow toward any food item placed on the food loading platform 23 located within the cavity 29. Those skilled in the art will understand that the top pressurization chamber 35 or the bottom pressurization chamber 38 can be in gas communication with the cavity 29 via various air opening configurations (such as circular openings, nozzles, pipes, rectangular openings, etc.). Furthermore, air may enter the cavity 29 only through one of the top pressurization chamber 35 or the bottom pressurization chamber 38.

[0098] The impact oven 20 is also associated with a food conveying system 22. As shown, the food conveying system 22 includes a food loading platform 23 connected to a food conveying tray c1 via a connector 27. The food loading platform 23 can be conveyed into and out of the cooking cavity 29 via a belt drive mechanism, which includes a belt b1, a belt drive pulley w1 driven by a belt drive motor m1, and an opposing pulley w2. The belt b1 is connected to the tray c1 via belt locks BL1 and BL2. The tray c1 is connected to a tray slide rail s1. In this embodiment, there are four tray slide rails connected to the tray c1, wherein, as Figure 2A As shown, two front bracket slide rails s1 and two rear bracket slide rails (not shown) are located on opposite sides of bracket c1. Belt b1 moves between the front bracket slide rails s1 and the rear bracket slide rails. Figure 2B As shown, when the belt drive motor m1 is engaged, the belt b1 moves the bracket c1, thereby conveying the food loading platform 23 into and out of the cooking chamber 29 through the opening 28.

[0099] During the cooking process, the food loading platform 23 can move back and forth by approximately 1" to promote uniform cooking of the food. In order to allow the food loading platform 23 to move back and forth during the cooking process without allowing air to escape through the opening 28, the door d1 must be thick enough to substantially prevent air from escaping through the opening 28 at either extreme of the back-and-forth movement.

[0100] It can be accessed via control panel 17 (see) Figure 1 Input the operating parameters of the impact oven 20, which are used to cook any food items placed on the cooking plate 25 to be transported to the cooking cavity 29.

[0101] Now for reference Figure 3This diagram illustrates a heating and airflow system within an impact oven 20 according to one embodiment. Air within the cooking cavity 29 is initially pumped into the heater pressurization chamber 31 via an air inlet 30. The heater pressurization chamber 31 includes a base heater 39a and a booster heater 39b. After the air has been sufficiently heated by the base heater 39a and the booster heater 39b, the hot air is then directed to the top pressurization chamber 35 via a top blower 32 and to the bottom pressurization chamber 38 via a bottom blower 33. During cooking, the base heater 39a is normally on, and the booster heater 39b is activated only when necessary. The pressurized hot air formed within the top pressurization chamber 35 is then directed to the cavity 29 (see [reference needed]) via multiple openings located on the top air inlet plate 34. Figures 2A to 2C Similarly, the pressurized hot air formed in the bottom pressurization chamber 38 is then guided to the cavity 29 via multiple nozzles located on the bottom air intake plate 37 (see...). Figures 2A to 2C Although hot air is shown being delivered to the top air pressurization chamber 35 and the bottom pressurization chamber 38 via separate blowers, those skilled in the art will understand that hot air can be delivered to the top pressurization chamber 35 and the bottom pressurization chamber 38 via a single blower.

[0102] C. Convection oven

[0103] Now for reference Figure 4 It describes a method according to one embodiment. Figure 1 An isometric view of a convection oven within slot 12b of a modular cooking appliance 10. As shown, the convection oven 40 includes a housing with a cooking cavity 49 defined by a top air intake pressurization chamber 41, a bottom air intake pressurization chamber 42, a rear wall 43, and two side walls 44a, 44b. Located on one or more of the side walls 44a, 44b and the rear wall 43 are return air openings, such as opening 45a, for returning air to a blower system (not shown). Preferably, the convection oven 40 also includes a similar... Figures 2A to 2C The food loading mechanism 22 shown is a food loading mechanism.

[0104] Now for reference Figure 5 A cross-sectional view of the heating and airflow system within a convection oven 40 according to one embodiment is depicted. As shown, a blower 51 is preferably located at the rear of the convection oven 40. Hot air from a heater (not shown) is guided by the blower 51 through an air splitter 52, which divides the air leaving the blower 51 into a top airflow and a bottom airflow. The top and bottom airflows flow through a top intake pressurization chamber 41 and a bottom intake pressurization chamber 42, and enter the cooking cavity 49 through a top convection plate 45 and a bottom convection plate 46. After heat is transferred from the hot air to the food placed in the cooking cavity 49, air is drawn in through a return air path.

[0105] The operator can access the control panel 17 (see...) Figure 1 Input commands such as cooking temperature, cooking time, and fan speed to implement cooking control over any food item placed in the cooking cavity 49 of the convection oven 40.

[0106] D. Hot air oven

[0107] According to another embodiment, the heating and airflow system used in the hot air oven used in the modular cooking appliance 10 can be configured to promote uniform cooking of food without having to move the food cooking platform (such as food cooking platform 23) back and forth to provide relative movement between the hot air supplied by the oven and the food items. The hot air oven may have a cooking cavity approximately 16 inches long and approximately 16 inches wide, making the cooking cavity large enough to cook a 16-inch pizza.

[0108] Figures 6A to 6D A schematic diagram of a heating and airflow system according to such an embodiment is depicted. Figure 6A An embodiment of a hot air oven 100 with two blowers is shown. Figure 6A As shown, the air leaving the top blower 102 is immediately directed to a baffle wall 104 that is almost perpendicular to the direction of the air leaving the blower. Specifically, the top blower 102 can be positioned at an angle α relative to the baffle wall 104. Since the baffle wall 104 is parallel to the top air intake plate 106, the top blower 102 is also positioned at an angle α relative to the top air intake plate 106. In a preferred embodiment, the top blower 102 can be positioned at an angle α between +10° and +45° relative to the axis perpendicular to the top air intake plate 106. Similarly, the bottom blower 108 can be positioned at an angle between -10° and -45° relative to the axis perpendicular to the bottom air intake plate 110 (also parallel to the baffle wall 104). To measure these angles α, positive angles are clockwise relative to the vertical axis, and negative angles are counterclockwise relative to the vertical axis.

[0109] In one embodiment, the top blower 102 and the bottom blower 108 may each be arranged at the same angle (in absolute terms) but in different directions (e.g., the top blower 102 may be arranged at an angle α of +10° relative to the vertical axis of the top air intake 106, and the bottom blower 108 may be arranged at an angle α of -10° relative to the vertical axis of the bottom air intake 110). In another embodiment, the top blower 102 and the bottom blower 108 may each be arranged in different directions at different angles (in absolute terms). In yet another embodiment, the top blower 102 and the bottom blower 108 may each be arranged in the same direction at the same angle or at different angles.

[0110] Similarly, Figure 6BAs shown, the booster heater 112 is suspended above the top air intake plate 106 in the top pressurization chamber 114. Hot air from the base heater (not shown) is guided by the top blower 102 through an air splitter 116, which splits the air leaving the top blower 102 into a top airflow 118a and a bottom airflow 118b flowing above and below the booster heater 112 in the top pressurization chamber 114, respectively. Figure 6C As shown more clearly in the diagram. The use of air splitters is known in the prior art. The top air intake 106 may also include an inverted C-shaped baffle 120 that collects the top airflow 118a and bottom airflow 118b above and below the booster heater 112 and changes their direction, directing them to openings in the top air intake 106. These interruptions to the airflow from the top blower 102 cause the air in the top booster chamber 114 to be turbulent before passing through the openings in the top air intake 106, as it is directed toward the cooking cavity 122 (see diagram 122). Figure 6A The top surface of the food item in ).

[0111] As described above, the pressurized turbulent hot air formed within the top pressurization chamber 114 is then guided to the cooking chamber 122 via multiple openings located in the top air intake 106. Figure 6B and Figure 6D As shown, in this embodiment, and as is known in the art, not all openings in the top air intake 106 must have the same size (e.g., diameter). For example, as shown in region 124 of the top air intake 106, opening 126 has a larger diameter than opening 128. In this embodiment, the diameter of the circular opening can vary by approximately 100%. Furthermore, as shown in regions 124 and 130 of the top air intake 106, and as is known in the art, the openings in the top air intake 106 can be irregularly spaced (i.e., spaced unevenly from each other). In this embodiment, the spacing between the openings can vary by approximately 300%.

[0112] like Figure 6D As shown, the hot air flows 130, 132, 134, 136, and 138 exiting the openings (e.g., openings 126 and 128) of the top air intake 106 will have different diameters, different speeds, different spacing, and different directions as they travel in parallel from the top air intake 106 to the top surface 140 of the food item in the cooking cavity 122.

[0113] Figures 6A to 6DThe heating and airflow system shown provides non-laminar airflow directed from outlets of multiple openings located in the top air intake 106 into the cooking cavity 122. Using the non-laminar hot airflow entering the cooking cavity 122 from the openings in the top air intake 106 allows air to evenly cover the top surface 140 of the food item without spots, while cooking the food item at the same speed as ovens known in the prior art, but without requiring the food item to move relative to the non-laminar hot airflow during cooking.

[0114] Those skilled in the art will readily understand from the above description how pressurized turbulent hot air is similarly formed within the bottom pressurization chamber 142 of the hot air oven 100. For example... Figure 6A As shown, the booster heater 144 is suspended below the bottom air intake plate 110 in the bottom pressurization chamber 142. Hot air from the base heater (not shown) is guided by the bottom blower 108 through an air splitter (not shown), which splits the air leaving the bottom blower 108 into top airflow and bottom airflow (not shown) flowing above and below the booster heater 144 in the bottom pressurization chamber 142, respectively. The bottom air intake plate 110 may also include an inverted C-shaped baffle (similar to the baffle 120 described above), which collects the top and bottom airflows above and below the booster heater 144 in the bottom pressurization chamber 142 and changes their direction, guiding them to openings in the bottom air intake plate 110.

[0115] Similar to the pressurized turbulent hot air formed in the top pressurization chamber 114, the pressurized turbulent hot air formed in the bottom pressurization chamber 142 is then guided to the cooking cavity 122 through a plurality of openings located in the bottom air intake 110. Like the top air intake 106, not all openings in the bottom air intake 110 must have the same diameter. Furthermore, the openings in the bottom air intake 110 may be irregularly spaced (i.e., spaced unevenly from each other).

[0116] Similar to the hot air flows 130, 132, 134, 136, and 138 exiting the openings in the top air intake 106, the hot air flows exiting the openings in the bottom air intake 110 will have different diameters, speeds, spacing, and directions depending on the distance they travel parallel to each other from the bottom air intake 110 to the bottom surface of the food item in the cooking cavity 122. Using non-laminar hot air flows entering the cooking cavity 122 from the openings in the bottom air intake 110 promotes more uniform air coverage across the bottom surface of the food item. However, the distance from the bottom air intake 110 to the bottom surface of the food item in the cooking cavity 122 is generally less than the distance from the top air intake 106 to the top surface 140 of the food item. Due to this difference in distance, spots can still appear on the bottom surface of the food item. However, since people who purchase and consume food items typically cannot see the bottom surface of the food item, the presence of spots on the bottom surface of the food item is generally not considered a problem.

[0117] Those skilled in the art will also readily understand from the above description that the heating and airflow system described above can be implemented in a hot air oven using only one blower (e.g., the top blower 102 of the hot air oven 100).

[0118] E. Microwave oven

[0119] Now for reference Figure 7A The illustration shows an embodiment. Figure 1 A front cross-sectional view of a microwave oven within an interchangeable cooking module 12c of a modular cooking appliance 10. As shown, the 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 can be activated simultaneously with or independently of the magnetron 61. The microwave oven 60 may also include one or more fans 62 for cooling the magnetron 61 and / or generating airflow to distribute heat more evenly 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 into the cooking chamber 69.

[0120] Now for reference Figures 7B to 7D The figure illustrates a cross-sectional view of a food conveying and cooking uniformity mechanism for a microwave oven 60 according to one embodiment. As shown, a platform 63 is connected to a food conveying tray c1 via a connector 67. The platform 63 can be conveyed into and out of the cooking cavity 69 via a belt drive mechanism, which includes a belt b1, a belt drive pulley w1 driven by a belt drive motor m1, and an opposing pulley w2. The tray c1 is connected to a tray slide rail s1. For this embodiment, there are four tray slide rails connected to the tray c1, i.e., as shown in the figure. Figure 7B The diagram shows two front bracket slide rails s1 and two rear bracket slide rails (not shown) located on the opposite side of bracket c1. A belt b1 moves between the front bracket slide rails s1 and the rear bracket slide rails. Figure 7B As shown, when the belt drive motor m1 is engaged, the belt b1 moves the bracket c1, thereby conveying the platform 63 into and out of the cooking chamber 69 through the opening 68.

[0121] The food surface 64a is connected to and supported by a slide rail 65 resting on the platform 63. Food can be placed directly on the food surface 64a, or preferably on a plate or board (not shown) and then placed on the food surface 64a. The food surface 64a is connected to the crank cam mechanism 62 via a rod 64b that passes through the door 66a and the door diverter 66b.

[0122] like Figures 7C to 7D As shown, during cooking, the food surface 64a can move back and forth within the cooking chamber 69 to promote even cooking. To enable the food surface 64a to move back and forth within the cooking chamber 69, a motor 61 and a crank-cam mechanism 62 are used to move a rod 64b connected to the food surface 64a. The motor 61 is located outside the oven door formed by the outer cover 66a and the 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 0.3 inches in diameter, are provided in the outer cover 66a and the inner cover 66b to allow the rod 64b to pass through. The wavelength of microwaves is approximately 12 cm, and the diameter 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-cam mechanism 62 converts the rotational movement from the motor 61 into linear reciprocating movement, causing the food surface 64a to move back and forth within the cooking chamber 69. The food surface 64a can move on top of the platform 63 via the slide rail 65.

[0123] In this embodiment, the motor 61 and the crank-cam mechanism 62 are used to convert rotary motion into linear reciprocating motion. Those skilled in the art will understand that other mechanisms can be used to convert rotary motion into linear reciprocating motion, or linear reciprocating motion can be provided directly.

[0124] It can be accessed via control panel 17 ( Figure 1 Enter the operating parameters for any food item placed in the cooking cavity 69 and cooked by the microwave oven 60.

[0125] II. Controller

[0126] Modular cooking appliance 10 can include various oven types, but it can also be powered via a single power plug from a single-phase 50-amp socket as the sole power source. Therefore, modular cooking appliance 10 can be adopted by any food service establishment without requiring additional modifications to a common single-phase 50-amp socket.

[0127] Now for reference Figure 8 A block diagram depicts a controller 70 for controlling various oven modules within a modular cooking appliance 10 according to one embodiment. As shown, the controller 70 includes a processor 71, a multiplexer 72, a memory 73, and control modules 74a-74c. The memory 73 includes non-erasable and electrically programmable random access memory and read-only memory. Software and data related to the operation of the modular cooking appliance 10 are stored in the memory 73. Control module 74a is interchangeable with cooking module 12a (see...). 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, the control modules 74a-74c monitor the real-time current consumption of the interchangeable cooking modules 12a-12c respectively, and distribute the current from the power supply 75 to the interchangeable cooking modules 12a-12c and the associated oven as needed.

[0128] All ovens within the modular cooking appliance 10 that utilize hot air for cooking (such as the shock oven 20 and the convection oven 40) are equipped with a base heater and at least one pressure-boosting heater. For example, the shock oven 20 includes a base heater 39a and a pressure-boosting heater 39b (see...). Figure 3 All microwave ovens (such as microwave oven 60) within the modular cooking appliance 10 that utilize microwave cooking 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, the second magnetron can be activated independently of magnetron 61.

[0129] III. Adaptive Power Management

[0130] As described above, in this embodiment, the modular cooking appliance 10 is configured with an impact oven 20, a convection oven 40, and a microwave oven 60, all of which operate from a single-phase 50-amp socket commonly found in commercial kitchens. However, those skilled in the art will understand that the modular cooking appliance 10 can have any number and type of ovens, all powered by a single power plug. For this embodiment, the maximum current consumed by each of the impact oven 20, convection oven 40, and microwave oven 60 is as follows:

[0131]

[0132]

[0133] Additionally, the baseline current consumed during operation by all auxiliary components within the modular cooking appliance 10 (such as the processor 71, multiplexer 72, memory 73, etc.) is 5 amps. Therefore, for a 50-amp power supply, at any given time, a maximum current of (50-5=) 45 amps can be used to power the oven.

[0134] Needless to say, there would be many benefits if the modular cooking appliance 10 contained more than one oven that could be used to cook food items simultaneously. However, as shown above, the maximum current consumed by the shock oven 20 is (8+12+12=) 32 amps, and the maximum current consumed by the convection oven 40 is (4+12+12=) 28 amps. Therefore, it is impossible to use both the shock oven 20 and the convection oven 40 simultaneously to cook food items, because the total current consumed by the two ovens (and all auxiliary components) would exceed the 50 amp limit.

[0135] To overcome the aforementioned 50-amp barrier, the modular cooking appliance 10 employs Adaptive Power Management. TM APM (Advanced Particulate Controller) technology intelligently distributes current to each oven, allowing multiple ovens to be used simultaneously for cooking food items at certain times. APM has two control modes: temperature control mode and time control mode.

[0136] A. Temperature control mode

[0137] When cooking food items in temperature control mode, the oven temperature is monitored, and a temperature control feedback loop is used to control the oven temperature used for cooking the food items. Specifically, when the measured oven temperature drops below the set cooking temperature, the associated base heater and booster heater in the oven are turned on, and when the measured oven temperature is at or above the set cooking temperature, the associated base heater and booster heater in the oven are turned off.

[0138] During temperature control mode, the amount of time the oven is turned on and the associated current consumed during the cooking cycle are recorded and stored in a current consumption history table (more details below) for use in time control mode as described below if necessary.

[0139] B. Time Control Mode

[0140] When cooking food items in time-controlled mode, the oven temperature and cooking time are guided by information previously stored in the current consumption history table (more details below). Specifically, the associated base heater and booster heater within the oven are allocated power during each time unit, the power consumed by the oven when cooking the same food item while operating in temperature-controlled mode, as recorded in the current consumption history table.

[0141] IV. Control Table

[0142] The modular cooking appliance 10 utilizes the following three control tables to perform APM during various cooking cycles. The control tables can be stored in memory 73 (see...). Figure 8 Furthermore, some information in the control tables will be updated throughout the operation of the modular cooking appliance 10.

[0143] A. Food Entries List

[0144] Before the modular cooking appliance 10 can be deployed for cooking different types of food items, information about these food items must be entered and stored (i.e., pre-programmed) in a food item table (FET) within memory 73. The FET contains a list of all food items that can be cooked via various ovens within the modular cooking appliance 10, along with their corresponding optimal cooking settings. Essentially, for each food item intended to be cooked via the modular cooking appliance 10, the operator needs to enter the food item name, oven type, and cooking settings (such as cooking time, blower speed, cooking temperature, etc.) associated with the food item into the FET.

[0145] Now for reference Figure 9A This document describes an example FET according to one embodiment. In this FET example, four types of food items are listed: pizza, sandwiches, cookies, and hot dogs. Additionally, three separate cooking stages are shown, each including cooking settings such as start and stop times, cooking temperature, blower speed, and magnetron power level. Specifically, entries one and two include cooking settings for cooking pizza and sandwiches, respectively, in an impact oven (such as impact oven 20). Entry three includes a cooking setting for cooking cookies in a convection oven (such as convection oven 40), and entry four includes a cooking setting for cooking hot dogs in a microwave oven (such as microwave oven 60).

[0146] For each of Items 1 through 3, when the corresponding cooking setting is deployed, the oven will engage in hot air cooking, as indicated by the associated air temperature and blower speed. For Item 4, when the cooking setting is deployed, the microwave oven will engage in microwave cooking, as indicated by the magnetron setting greater than zero in Stages 1 and 3.

[0147] B. Maximum Current Consumption Table

[0148] Corresponding to the list of food items stored in the FET, the maximum current consumption table contains the maximum current required for each of the shock oven 20, convection oven 40, and microwave oven 60 to cook various food items.

[0149] Now for reference Figure 9B The table depicts an example of maximum current consumption. As shown, the maximum current consumption table includes columns for oven module, food name, and multiple cooking stages. In this example, entry one includes the maximum current consumed when the impact oven 20 cooks a pizza for 90 seconds, which corresponds to... Figure 9A Item 1 of the FET. Item 2 includes the maximum current consumed by the shock oven 20 when cooking a sandwich for 70 seconds, which corresponds to... Figure 9A Item 2 of the FET. Item 3 includes the maximum current consumed by a convection oven at 40°C for cooking cookies for 120 seconds, which corresponds to... Figure 9A Item 3 of the FET. Item 4 includes the maximum current consumed when a hot dog is cooked in a microwave at 60°C for 90 seconds, which corresponds to... Figure 9A Entry four of FETs.

[0150] When two or more ovens are invoked in temperature control mode to cook food items, information stored in the maximum current consumption table is used to help determine whether the cooking process should begin (as will be explained further in Figure 9).

[0151] C. Current Consumption History Table

[0152] The current consumption history table contains the current consumed by each of the shock oven 20 and the convection oven 40 when cooking each type of food item in temperature control mode during each cooking cycle.

[0153] Now for reference Figure 9C An example of a current consumption history table is depicted. As shown, the current consumption history table includes an oven module column, a food name column, and multiple time unit columns. Each of the time units (time units 1 to 8 in this example) is the same in length, and each time unit can be one second, two seconds, etc., depending on the required time resolution and the memory available within the modular cooking appliance 10. When each of the shock oven 20 and the convection oven 40 is engaged in cooking a specific food item, the current consumed is recorded and thus stored in different time units throughout its cooking cycle.

[0154] The current consumption value recorded in each time unit can be the running average of the current consumed in the most recent 10 cooking operations for each food item. For example, the 3.2 amps current consumption value in time unit 1 is the running average of the current consumed by the shock oven 20 in the most recent 10 cooking operations of pizzas in time unit 1. The operator can change the number of cooking operations used to calculate the running average, and depending on the required accuracy, more than 10 cooking operations can be used to calculate the running average.

[0155] Basically, when cooking in temperature control mode, the modular cooking appliance 10 learns how much current is most recently needed in each time unit to cook each type of food item in each of the shock oven 20 and convection oven 40.

[0156] The current consumption values ​​recorded in each time unit can vary significantly, even for the same oven, depending on its geographical location. For example, an oven located in Denver, Colorado, is expected to have significantly higher current consumption values ​​than the same oven located in Dallas, Texas. Therefore, before a current consumption history table can be fully deployed for regular daily operations, it must be initialized and populated with some actual historical current consumption values ​​by performing a minimum number of pre-cookings (such as 3) on-site.

[0157] When two or more ovens are used to cook a food item, information stored in the current consumption history table will be used to help determine whether the cooking process should begin (e.g., in the context of using two or more ovens to cook a food item). Figure 10 (further explanation in the text).

[0158] In addition, for each time unit, the start-up status of the associated base heater and booster heater (not shown) can also be recorded and stored in the corresponding entry of the current consumption history table.

[0159] IV. Cooking Process

[0160] Now for reference Figure 10 A flowchart depicts a method for cooking a food item via a modular cooking appliance 10 according to one embodiment. The oven within the modular cooking appliance 10 depends on the user configuration, but for this embodiment, the oven is an impact oven 20, a convection oven 40, and a microwave oven 60. The operator has viewed the display 17 (see...) Figure 1 The list of food items shown on the image (i.e., stored in...) Figure 9A After selecting the food item to be cooked in the FET (as shown in box 90), determine if any ovens are currently engaged in cooking the food item (as shown in box 91).

[0161] If no oven is currently engaged in cooking a food item, the temperature control mode will be used to control the oven temperature of the selected oven to cook the selected food item throughout the cooking process, as depicted in box 92. The cooking cycle will be guided by information stored within the FET.

[0162] However, if one (or more) ovens are currently engaged in cooking a food item, another determination is made regarding whether, in temperature control mode, the total current demand of the selected oven and the participating ovens (and auxiliary components) for cooking the corresponding food item will exceed the 50-ampere limit at any time during their respective cooking cycles, as shown in box 93. This determination is made by consulting a maximum current consumption table to determine whether the sum of the current consumed by the selected oven and the participating ovens (and auxiliary components) for cooking the same type of food will exceed the 50-ampere limit in any unit of time for the same ovens cooking their respective food items. If not, the selected oven is allowed to immediately cook the selected food, and the temperature control mode can be continuously used to control the oven temperature of both ovens throughout the cooking cycle, as depicted in box 92.

[0163] If the total current requirement of the selected oven and the participating ovens (and auxiliary components) for cooking the corresponding food item exceeds the 50-amp limit, all ovens will be set to use time control mode to control the oven temperature throughout the cooking cycle, as depicted in box 94. In other words, any oven currently using temperature control mode will be switched to time control mode to complete the cooking process.

[0164] For example, if a pizza is currently being cooked in the impact oven 20, and the operator wants to simultaneously cook cookies in the convection oven 40, the controller 70 checks the maximum current consumed by the impact oven 20 when cooking the pizza and the maximum current consumed by the convection oven 40 when cooking the cookies using a maximum current consumption table. In this example, the maximum current consumed by the impact oven 20 when cooking the pizza is 32 amps, and the maximum current consumed by the convection oven 40 when cooking the cookies is 28 amps, where the total maximum current consumed is (32 + 28 =) 60 amps. This means that the cooking control within the impact oven 20 will be switched to time control mode.

[0165] Next, determine whether, in time control mode, the total current demand of the selected oven and participating ovens (and auxiliary components) for cooking the corresponding food item in any time unit during their respective entire cooking process will exceed the 50-ampere limit, as shown in box 95. This determination is made by consulting a current consumption history table to determine whether the sum of current consumed by the selected oven and participating ovens (and auxiliary components) in each time unit throughout the entire cooking cycle does not exceed the 50-ampere limit.

[0166] If, in time control mode, the total current demand required by the selected oven and participating ovens (and auxiliary components) to cook the corresponding food item exceeds the limit of 50 amps in any time unit during their respective entire cooking process, the selected oven must wait until the total historical current consumed in each subsequent time unit is 50 amps or less before it can begin its cooking process. Otherwise, if the total current demand does not exceed the limit of 50 amps in any time unit, both the selected oven and participating ovens will cook accordingly in time control mode.

[0167] For example, Table I (part of the current consumption history table) shows that the shock oven 20 requires five time units to cook a pizza, and the current consumed during the first to fifth time units is 20 amps, 32 amps, 32 amps, 32 amps, and 8 amps, respectively. On the other hand, the convection oven 40 requires three time units to cook cookies, and the current consumed during the first to third time units is 28 amps, 16 amps, and 16 amps, respectively.

[0168]

[0169] Table I

[0170] In this example, the convection oven 40 can start cooking the cookies in time unit 5 while the pizza is being cooked in the shock oven 20. This is because if the cookies were to start cooking in any of time units 1-4 instead of time unit 5, the current consumed by the two ovens and auxiliary components would exceed the 50 amp limit.

[0171] V. Standardized operating procedures for operators

[0172] All ovens within the modular cooking appliance 10 have the same operating procedures.

[0173] In this embodiment, the modular cooking appliance 10 enters the operation mode upon completion of oven startup. During this period, each of the impact oven 20, convection oven 40, and microwave oven 60 is preheated to its preset operating temperature. Once in operation mode, a list of various food items for which operating parameters have been entered via control panel 17 is displayed on control panel 17. The operator can select the food item to be cooked from the items displayed on control panel 17 and place the food on the corresponding oven's food loading mechanism. The food is then transported into the heated oven cavity for cooking.

[0174] After the cooking process is complete, the cooked food is transported from the oven cavity back to the location where the food entered the associated oven. The food loading mechanism itself is not heated, and the cooking process effectively ends once the food leaves the heated oven cavity. However, because the food loading mechanism is adjacent to the heated oven cavity housed in the interchangeable cooking modules 12a-12c, the residual heat from the heated oven cavity housed in the interchangeable cooking modules 12a-12c is used to reduce the heat loss rate experienced by the recently cooked food.

[0175] Food items can be cooked simultaneously in the impact oven 20, convection oven 40, and microwave oven 60 of the modular cooking appliance 10. Similar food items can be cooked consecutively in the impact oven 20, convection oven 40, and microwave oven 60 of the modular cooking appliance 10. For example, pizzas can be cooked back-to-back in the impact oven 20, while cinnamon rolls are cooked back-to-back in the convection oven 40, and breakfast sandwiches are cooked back-to-back in the microwave oven 60. When the modular cooking appliance 10 is powered by a circuit with a wattage not exceeding that of a typical single-phase 50-amp socket, in order to ensure that the amount of heat energy transferred to similar food items cooked consecutively in the various ovens is the same in each back-to-back cooking, the volume of the cooking cavity within the interchangeable cooking modules 12a-12c is kept no greater than 1.5 cubic feet for the convection oven, no greater than 1.25 cubic feet for the impact oven, and no greater than 1 cubic foot for the microwave oven.

[0176] As described above, the present invention provides a modular cooking appliance with multiple ovens.

[0177] Although the present invention has been described in detail through the preferred embodiments above, it should be understood that the above description should not be considered as a limitation of the present invention. Various modifications and substitutions to the present invention will be apparent to those skilled in the art after reading the above description. Therefore, the scope of protection of the present invention should be defined by the appended claims.

Claims

1. A modular cooking appliance, characterized in that, include: A housing having a first interchangeable cooking module and a second interchangeable cooking module; A first oven, housed within a first interchangeable cooking module, includes a cooking cavity and is configured to provide multiple non-laminar hot air streams to the cooking cavity, wherein the first oven includes: A pressure chamber, disposed above the cooking cavity, includes a baffle, a plate defining the bottom of the pressure chamber, and a heating element; and A blower, the blower being used to supply hot air to the pressurization chamber, the blower being arranged at an angle relative to an axis perpendicular to the plate; and Air splitter; in: The air splitter separates the hot air from the blower into an upper airflow flowing above the heating element in the pressurization chamber and a lower airflow flowing below the heating element in the pressurization chamber; and The baffle redirects the upper airflow and / or the lower airflow to the cooking cavity; The hot air from the blower thus forms turbulence in the pressurization chamber before being supplied to the cooking cavity; A second oven, housed within the second interchangeable cooking module, wherein the second oven is of a different type than the first oven; and A single power plug for receiving power from a wall-mounted power outlet.

2. The modular cooking appliance as described in claim 1, characterized in that, The cooking cavity has a length dimension of 16 inches and a width dimension of 16 inches.

3. The modular cooking appliance as described in claim 1, characterized in that, The angle is greater than 10°.

4. The modular cooking appliance as described in claim 3, characterized in that, The angle is less than 45°.

5. The modular cooking appliance as described in claim 1, characterized in that, The baffle changes the direction of the upper airflow and / or the lower airflow so that they are directed toward the baffle.

6. The modular cooking appliance as described in claim 1, characterized in that, The plate includes multiple openings of different sizes.

7. The modular cooking appliance as described in claim 1, characterized in that, The plate includes multiple circular openings with different diameters.

8. The modular cooking appliance as described in claim 1, characterized in that, The plate includes multiple openings that are irregularly spaced.

9. The modular cooking appliance as described in claim 1, characterized in that, The multiple non-laminar hot air streams have different diameters.

10. The modular cooking appliance as described in claim 1, characterized in that, The multiple non-laminar hot air streams have different velocities.

11. The modular cooking appliance as described in claim 1, characterized in that, The multiple non-laminar hot air streams are irregularly spaced.

12. The modular cooking appliance as described in claim 6, characterized in that, The multiple non-laminar hot air streams exit the opening in different directions.

13. The modular cooking appliance as described in claim 1, characterized in that, The first oven is configured to cook food such that no spots appear on the top surface of the food cooked in the first oven.

14. The modular cooking appliance as described in claim 13, characterized in that, During the cooking of food in the first oven, the food does not move relative to the multiple non-laminar hot air streams.

15. A modular cooking appliance, characterized in that, include: A housing having a first interchangeable cooking module and a second interchangeable cooking module; A first oven, housed within a first interchangeable cooking module, comprising: Cooking cavity; A pressurization chamber disposed above the cooking cavity, the pressurization chamber including a baffle, a plate defining the bottom of the pressurization chamber, and a heating element; A blower for supplying hot air to the pressurization chamber, the blower being arranged at an angle relative to an axis perpendicular to the plate; and Air splitter; in, The air splitter separates the hot air from the blower into an upper airflow flowing above the heating element in the pressurization chamber and a lower airflow flowing below the heating element in the pressurization chamber; and The baffle redirects the upper airflow and / or the lower airflow to the cooking cavity; The hot air from the blower thus forms turbulence in the pressurization chamber before being supplied to the cooking cavity; A second oven, housed within the second interchangeable cooking module, wherein the second oven is of a different type than the first oven; and A single power plug for receiving power from a wall-mounted power outlet.

16. The modular cooking appliance as described in claim 15, characterized in that, The cooking cavity has a length dimension of 16 inches and a width dimension of 16 inches.

17. The modular cooking appliance as described in claim 15, characterized in that, The angle is greater than 10°.

18. The modular cooking appliance as described in claim 17, characterized in that, The angle is less than 45°.

19. The modular cooking appliance as described in claim 15, characterized in that, The baffle changes the direction of the upper airflow and / or the lower airflow so that they are directed toward the baffle.

20. The modular cooking appliance as described in claim 15, characterized in that, The first oven is configured to provide multiple non-laminar hot air streams from the pressurization chamber to the cooking cavity.

21. The modular cooking appliance as described in claim 15, characterized in that, The plate includes multiple openings of different sizes.

22. The modular cooking appliance as described in claim 15, characterized in that, The plate includes multiple circular openings with different diameters.

23. The modular cooking appliance as described in claim 15, characterized in that, The plate includes multiple openings that are irregularly spaced.

24. The modular cooking appliance as described in claim 20, characterized in that, The multiple non-laminar hot air streams have different diameters.

25. The modular cooking appliance as described in claim 20, characterized in that, The multiple non-laminar hot air streams have different velocities.

26. The modular cooking appliance as described in claim 20, characterized in that, The multiple non-laminar hot air streams are irregularly spaced.

27. The modular cooking appliance as described in claim 20, characterized in that, The multiple streams of non-laminar hot air are supplied from the pressurization chamber to the cooking cavity through a plate with multiple openings; and The multiple non-laminar hot air streams exit the opening in different directions.

28. The modular cooking appliance as described in claim 15, characterized in that, The first oven is configured to cook food such that no spots appear on the top surface of the food cooked in the first oven.

29. The modular cooking appliance as described in claim 28, characterized in that, During the cooking of food in the first oven, the food does not move relative to the multiple non-laminar hot air streams.

Images