Cooking apparatus

Abstract

A cooking apparatus comprising a cooking chamber, a first heating element disposed adjacent a top of the cooking chamber, a second heating element disposed adjacent a bottom of the cooking chamber, a first temperature sensor disposed adjacent the top of the cooking chamber, a second temperature sensor disposed adjacent the bottom of the cooking chamber, a blower disposed to agitate air within the cooking chamber, a cookware device removably disposed over and in thermal contact with the second heating element and the second temperature sensor, and a controller adapted to manually receive cooking parameters from a user and sensed temperature information from the first temperature sensor and the second temperature sensor, and to independently and selectively control the heating elements and the blower in accordance with the cooking parameters and the temperature information.

Description

[0001] This application is a divisional application of the patent application entitled “Cooking Appliance” filed in the China Patent Office on March 1, 2021, with application number 202110232400.5. TECHNICAL FIELD

[0002] The present invention relates to cooking appliances. More particularly, the present invention relates to countertop electric ovens, especially ovens having multi-functionality for toasting, convection baking, broiling, air frying, grilling, and searing food and having convenient and safe access. BACKGROUND

[0003] Electric ovens are well known and generally fall into several categories; microwave ovens, steam ovens, radiant ovens, convection ovens, and fan-forced convection ovens. Microwave ovens cook by introducing microwave energy into the moisture within the food to heat the food. Steam ovens expose food to penetrating hot steam, which can be generated by a heating element immersed in water. Radiant ovens include a heating element that exposes food to waves of radiant heat. Convection ovens include a heating element that heats the air within the oven to toast or bake food. And fan-forced convection ovens add a fan to the convection oven to move the heated air, which is found to reduce cooking time and increase cooking uniformity.

[0004] Air fryers are well known and are an extreme form of fan-forced convection ovens, where hot air is applied to oil-containing or oil-coated food at high air flow rates to brown food in a manner that mimics the browning, crispiness, and taste of deep frying, but without the mess, danger, and heat.

[0005] Surface cooking is another known method of cooking certain foods, where the food is placed on a heated surface, such as a frying pan or griddle, and the food is cooked from below. Fat foods cooked by frying tend to boil in their released fat, which can increase flavor on one hand, but increase calories on the other.

[0006] Broiling is another known method of cooking certain foods, where a heating element is disposed above the food, such that the food is exposed to convective and radiant heat from above. Broiling can better grill certain foods, and while it can have a drying effect, it results in less heat if the food is placed on a draining surface, such as a grill.

[0007] The interior of an electric oven and the food cooked therein can obviously be very hot. For safety, preferably the oven is configured to allow insertion and removal of food with minimal exposure to this heat and the items it has heated. And because the user often needs to hold the food with one hand while opening the oven, preferably insertion and removal can be done with only one hand, while opening the oven can be done with only the other hand. And for energy efficiency, preferably the oven is opened only to the extent necessary to insert and remove the food, according to its size or the food carried. These features become more important according to the cooking method and the type / shape of the food, so in an appliance that offers multiple cooking modes and is expected to receive multiple types of food, these features must be optimally performed for each food.

[0008] There is a need to provide an appliance that can selectively perform one or more of the tasks of toasting, baking, air frying, broiling, convection baking and surface cooking.

[0009] There is a need to provide an appliance that can accelerate and enhance the grilling of food, use space more efficiently, and reduce cooking fumes and food greasiness, and this can be an object of the present invention.

[0010] There is a need to provide an appliance that has a door system that opens from its center outward, and that is only as wide as the width needed to receive or release the food being cooked, and this can be an object of the present invention. And there is a need to provide an appliance that can be opened symmetrically with only the other hand, and this can be an object of the present invention.

[0011] Further needs and objects of the present invention will become apparent from reading the following disclosure of exemplary embodiments. SUMMARY

[0012] The present invention can be embodied or implemented as an appliance that can selectively perform one or more of the tasks of toasting, baking, air frying, broiling, convection baking and surface cooking.

[0013] The present invention can be embodied or implemented using a cooking appliance comprising: a housing defining a cooking chamber, a door arrangement for selectively accessing the cooking chamber, a first heating element disposed adjacent a top of the cooking chamber, a second heating element disposed adjacent a bottom of the cooking chamber, a first temperature sensor disposed adjacent the top of the cooking chamber, a second temperature sensor disposed adjacent the bottom of the cooking chamber, a blower disposed to agitate air within the cooking chamber, a cookware arrangement removably disposed over and in thermal contact with the second heating element and the second temperature sensor, and a controller adapted to manually receive cooking parameters from a user and sensed temperature information from the first and second temperature sensors.

[0014] The controller can include a timer and be adapted to independently and selectively control, in cooperation with the timer, one or all of: an on / off state of the blower and a speed of the blower, one or all of an on / off state of the first heating element and a speed of the first heating element, or one or all of an on / off state of the second heating element and a speed of the second heating element, in dependence on the cooking parameters and the sensed temperature information.

[0015] The present invention can be embodied or implemented using an appliance having a door system that opens outward from its center, requires only as much width as is needed to receive or release food being cooked, and can be opened symmetrically using only one hand.

[0016] The present invention can be embodied as an appliance that includes or is adapted to receive a detachable cooking component, such as a shallow pan, grill, pie plate, rice cooker, casserole dish, and the like.

[0017] The present invention can be embodied or implemented using an appliance wherein the appliance and detachable cooking component interact to optimize performance, and wherein the appliance identifies the type of food inserted therein through user input and adjusts its performance accordingly.

[0018] Other features and aspects of the present invention are disclosed in more detail in the specification and drawings provided herewith and exemplary embodiments of the present invention are shown therein. BRIEF DESCRIPTION OF DRAWINGS

[0019] Exemplary embodiments of a barbecue oven with an air fryer according to or useful in the practice of the present invention are shown in the drawings, wherein:

[0020] Figure 1 is a perspective view of an exemplary cooking appliance according to or useful in the practice of the present invention in a closed state;

[0021] Figure 2 isFigure 1 A front view of the device in the off state;

[0022] Figure 3 yes Figure 1 A top view of the device in the off state;

[0023] Figure 4 yes Figure 1 A side view of the device in the off state;

[0024] Figure 5 yes Figure 1 A rear 3D view of the device in the off state;

[0025] Figure 6A yes Figure 1 A 3D view of the device in its open state;

[0026] Figure 6B yes Figure 1 A 3D view of the device in its open state, with the baking tray removed;

[0027] Figure 7A yes Figure 1 A front view of the device in the open state;

[0028] Figure 7B yes Figure 1 The device is shown in the front view when it is open, with the baking tray removed.

[0029] Figure 8 yes Figure 1 Exploded view of the equipment;

[0030] Figure 9A It is along Figure 2 The line 9A-9A in the closed state is cut off. Figure 1 A three-dimensional cross-sectional view of the equipment;

[0031] Figure 9B It is along Figure 7B The line 9B-9B in the closed state is cut off. Figure 1 A three-dimensional cross-sectional view of the equipment;

[0032] Figure 10 It is along Figure 4 The line 10-10 is cut off Figure 1 A three-dimensional cross-sectional view of the equipment;

[0033] Figure 11A It is along Figure 2 The line 11A-11A in the closed state is cut off. Figure 1 A cross-sectional view of the equipment;

[0034] Figure 11B It is along Figure 7BThe line 11B-11B in the middle is the section cut off in the open state. Figure 1 A cross-sectional view of the equipment;

[0035] Figure 12A It is along Figure 7A The line 12A-12A in the middle is cut off in the open state. Figure 1 A three-dimensional cross-sectional view of the equipment;

[0036] Figure 12B It is along Figure 7B The line 12B-12B in the middle is the section cut off in the open state. Figure 1 A 3D cross-sectional view of the equipment, in which the baking tray has been removed;

[0037] Figure 13A It is along Figure 7A The line 13A-13A in the middle is the section cut off in the open state. Figure 1 Cross-sectional view of the equipment in the diagram;

[0038] Figure 13B It is along Figure 7B Line 13B-13B in the middle is the section cut off in the open state. Figure 1 A cross-sectional view of the equipment, in which the baking tray has been removed;

[0039] Figure 14 yes Figure 1 A top view of the removable baking tray in the device;

[0040] Figure 15 yes Figure 1 A front view of the removable baking tray of the device; and

[0041] Figure 16 yes Figure 1 A bottom view of the removable baking tray of the device. Detailed Implementation

[0042] Reference Figures 1-16An exemplary cooking apparatus, embodied here as a table-top electric oven and air fryer 100, is shown. A housing 102 defines a cooking chamber 104. A door arrangement 106 allows a user to selectively access the cooking chamber. A first electric heating element 108T is disposed near the top of the cooking chamber. A second electric heating element 108B is disposed near the bottom of the cooking chamber. A blower 114 is disposed to agitate air within the cooking chamber. A cookware arrangement, embodied here as a baking pan 116, is removably disposed on top of the second electric heating element and in thermal contact with the second electric heating element. A controller 118 includes an input interface and a timer 112, and is adapted to manually receive cooking parameters from a user, and to independently energize the electric heating elements according to the cooking parameters. The cooking parameters include information including when, how often, and at what intensity to operate each of the heating elements and the blower. A first temperature sensor 122T is disposed near the top of the cooking chamber, and is adapted to sense and report to the controller the temperature of the air within the cooking chamber. A second temperature sensor 122B is disposed near the bottom of the cooking chamber, and is arranged to contact the baking pan, and is adapted to sense and report to the controller the temperature thereof. Because the baking pan is in direct thermal contact with food being cooked, the temperature sensed by the second temperature sensor is proportional to the temperature of the food, and gives an indication of the temperature of the food to the controller. The controller energizes one or more of the electric heating elements and the blower according to the cooking parameters, according to the temperatures of the air and the baking pan. Energizing can include: individually and independently turning on and off the blower and the heating elements at intermittent time periods according to the timer and the cooking parameters; individually and independently increasing and decreasing the intensity of the blower and the heating elements at intermittent time periods according to the timer and the cooking parameters; or individually and independently continuously increasing and decreasing the intensity of the blower and the heating elements according to the timer and the cooking parameters.

[0043] Also, the agitated air can not necessarily always be hot air. In some cases, it can be beneficial to agitate air without one or both of the heating elements being energized. For example, the apparatus can be used as an unheated food dehydrator, or cooked food can be desirably cooled to a serving temperature by exposure to agitated cool air for a period of time.

[0044] The door arrangement includes a left outswing door 124L and a right outswing door 124R. The two doors are linked together to open and close symmetrically, so that opening or closing one door causes the other door to open or close symmetrically.

[0045] The sensor is an NTC (negative thermal coefficient) device which is adapted to change resistance inversely in relation to sensed temperature, but can be replaced by any known and functionally operable form of temperature detecting device. The first electric heating element is an air heating element, and the second electric heating element is a contact heating element. The heating elements are tubular "cal-rod" type elements, but can be replaced by any known and functionally operable form of heating device. The grill has perforations 140 to allow agitated air to pass therethrough, but depending on the type of food being cooked and the desired cooking result, the grill can not necessarily be so perforated. For example, fried chicken can be best cooked on a perforated grill, while fatty bacon can be better cooked on a non-perforated grill to capture liquid fat produced during cooking. Other foods such as stews are best cooked in a side-walled pan (pot). Pies are best cooked in a pie pan. Deeper cookware devices, such as rice pots or casserole pans, can benefit from the heat generated at the bottom of the cooking chamber and / or the heat and / or agitation.

[0046] As long as the cookware device is able to contact the second temperature sensor and to input the cooking parameters for the food therein appropriately, the air and the food can be monitored appropriately and the operation of the heating elements and the blower can be managed with consideration of the food temperature.

[0047] By Figure 11A and 11B The mechanism shown in Figs. 12 and 13 achieves symmetrical opening and closing of the left and right out-swinging doors. Linkages 126L and 126R connect the doors to rotatable cams 128. An opening or closing force on either door is transmitted through the respective linkage and causes rotation of the cam. Rotation of the cam transmits the force through the other linkage, which causes the same opening or closing of the other door.

[0048] Placing the first and second heating elements at the top and bottom of the cooking chamber, respectively, provides a space-saving arrangement. This arrangement can allow a smaller device to cook a certain volume of food, or to cook a larger volume of food in the same size device, as compared to prior devices capable of cooking a certain volume of food. Because relative space is so limited and valuable in most kitchens, this is not a trivial benefit.

[0049] The inventors have found that the combination of high speed air agitation with radiant heat and contact heat accelerates cooking and improves the taste and visual appeal of cooked food. Exposure of the food to rapidly flowing hot air during cooking causes the oil vaporized during cooking to not burn on the baking pan and produce smoke, and allows the oil to be removed from the food and cooking chamber and collected by an exhaust filter that is adapted to capture the smoke and oil and is easily removed for cleaning or replacement. These advances far exceed the performance of existing ovens, toaster oven, toasters, convection ovens, air fryers, etc., and exceed what one would normally expect, thereby providing unexpected results that are not apparent from those individual devices in the prior art.

[0050] While the blower is shown as being located at the top of the cooking chamber, its location is not critical so long as it agitates the air in the entire cooking chamber sufficiently. It draws fresh air into the cooking chamber and exhausts hot, smoky, and greasy air through the exhaust filter 138 to provide rapid circulation of air and continuous exchange of air within the oven housing with air outside the oven, so that the food is cooked in clean air, which improves the taste and appearance. This arrangement, including the high efficiency exhaust filter, is therefore particularly adapted to reduce smoke and odors compared to existing cooking chambers that agitate but do not circulate the air.

[0051] The precisely temperature controlled cookware device inside the cooking chamber, combined with the rapid air agitator, provides an unexpectedly effective means of reducing smoke normally produced by cooking, at least by removing the oil more quickly and efficiently.

[0052] While the application has been shown and described with reference to particular exemplary embodiments, it will be understood by those skilled in the art that various changes in form and detail can be made therein without departing from the spirit and scope of the application, therefore, the application should be limited only by the scope of the appended claims, including all equivalents to which they are entitled.

Claims

1. A cooking apparatus comprising: a housing defining a cooking chamber; a non-contact air heating element arranged adjacent to a top of the cooking chamber and adapted to selectively heat air within the cooking chamber; a second heating element arranged entirely within the housing and adjacent to a bottom of the cooking chamber; a temperature sensor arranged adjacent to a top of the cooking chamber and adapted to sense an air temperature within the cooking chamber; a blower arranged to agitate air within the cooking chamber; a cookware device removably arranged over the second heating element; and a controller adapted to manually receive cooking parameters from a user and sensed temperature information from the temperature sensor and independently and selectively control the non-contact air heating element and second heating element and the blower in accordance with the cooking parameters and sensed temperature information; wherein the second heating element comprises two or more tubular rod-type elements spanning entirely across the bottom of the cooking chamber, wherein the cookware device is removably supported on and in direct thermal contact with the two or more tubular rod-type elements of the second heating element such that the second heating element is capable of selectively providing heating to the cookware device, wherein selectively providing heating to the cookware device includes directly transferring heat from the two or more tubular rod-type elements to the cookware device through the direct thermal contact between the cookware device and the two or more tubular rod-type elements of the second heating element. The left and right outswing doors are linked together to open and close symmetrically such that opening or closing one door causes the other door to open or close symmetrically.

2. The cooking apparatus according to claim 1, wherein the cooking apparatus further comprises a door means for selectively accessing the cooking chamber, the door means comprising a left out swing door and a right out swing door, wherein, 3. The cooking apparatus of claim 2, wherein the left and right outswing doors are connected together to open and close symmetrically by a linkage mechanism comprising: a cam rotatably attached to the housing; a left link hingedly attached to the left outswing door and rotatably connected to the cam; a right link hingedly attached to the right outswing door and rotatably connected to the cam; wherein, an opening or closing force on either door is transmitted through the respective link and causes rotation of the cam; and rotation of the cam transmits force through the other link causing the same opening or closing of the other door, wherein rotation of the cam includes rotation of the one end of the left link and the one end of the right link rotatably connected to the cam in the same direction relative to an axis of rotation of the cam, thereby transmitting the opening or closing force applied to the associated door through the cam to the other door.

4. The cooking apparatus of claim 3, wherein the cookware device is a baking pan. ​

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