Pizza electric oven and use method thereof

Abstract

An electric pizza oven (1) comprises: a housing (2) holding a cooking chamber (4), the housing and cooking chamber together defining an opening (8) for access to the interior of the cooking chamber; an electrical heating source (18A, 18B) configured to heat air in the cooking chamber to a temperature of at least 400 DEG C; an oven door (16) for closing the opening; and one or more outlets through which heated air and / or steam is discharged from the cooking chamber.

Description

Technical Field

[0001] The present invention relates to the field of electric pizza ovens, and in particular electric pizza ovens with a cooking chamber suitable for heating to temperatures exceeding 350°C. Background Art

[0002] Pizza ovens are commonly used for the cooking of baked goods and in particular pizza. Such pizza ovens can be used to provide the very high cooking temperatures required to adequately cook dough-based products and provide pizzas with a smoky or charcoal-grilled flavor. Prior to cooking any food, the oven is preheated to the desired high temperature.

[0003] As the desired cooking temperature increases, this causes the air temperature within the oven cooking chamber to rise. Since the food usually contains some water, this also causes steam to heat up within the cooking chamber. This is particularly relevant in pizza ovens with cooking chambers that can be heated to temperatures in excess of 350°C, as opening the cooking chamber door causes large amounts of hot steam to quickly leave the cooking chamber.

[0004] It is in this context that the present disclosure has been designed. Summary of the invention

[0005] A first aspect of the present invention provides an electric pizza oven, comprising:

[0006] a housing retaining a cooking chamber, the housing and the cooking chamber (e.g., together) defining an opening for access into the cooking chamber;

[0007] Heating source;

[0008] an oven door for closing the opening; and

[0009] One or more (optionally two or more) outlets through which heated air and / or steam (eg in use) is exhausted from the cooking chamber.

[0010] The cooking chamber may define an opening (e.g., this) for accessing the cooking chamber. The housing may define an opening (e.g., this) for accessing the cooking chamber, such as an opening aligned with the cooking chamber opening. The opening may be an opening configured to access the cooking chamber. The oven door may be configured to close the opening. The oven door and the housing may together define a first enclosed space (e.g., in which the cooking chamber is retained), and optionally, the oven door and the cooking chamber may together define a second enclosed space (e.g., the space within the cooking chamber). The heating source may be an electric heating source. The heating source may include (e.g., be) one or more electric heating elements. The electric heating source may be configured to heat the air in the cooking chamber to a temperature of at least 400°C.

[0011] Air does not normally enter the cooking chamber via the outlet or each outlet. The outlet or each outlet may be (e.g. partially) throttled. The or each outlet may (e.g. at least partially) resist airflow. It will be appreciated that an outlet that (e.g. at least partially) resists airflow will still allow some air to flow. For example, the or each outlet may be configured so that the pressure in the cooking chamber exceeds the ambient pressure during use, for example while still allowing some heated air and / or steam to leave the cooking chamber via the outlet. The pressure in the cooking chamber may be increased to above ambient pressure. The pressure in the cooking chamber may be increased to at least 1% above ambient pressure, or at least 2% above ambient pressure. The pressure in the cooking chamber may be increased to (e.g. at least) 1.01 atmospheres, or 1.02 atmospheres, or 1.05 atmospheres, or 1.1 atmospheres, or 1.2 atmospheres, optionally not more than 1.5 atmospheres, or not more than 1.4 atmospheres, or not more than 1.3 atmospheres

[0012] While ovens that use combustible fuels (e.g., charcoal, wood chips, gas, etc.) require an air inlet to allow combustion, this is not the case with electric ovens. Instead, electric ovens typically use electrical means (e.g., an electric heating element) to heat the air in the cooking chamber, without the need for an air inlet, since combustion does not need to occur. With such an electric heating means, the air inlet would therefore become inconvenient and inefficient, since it would allow cooler air to enter the cooking chamber, lowering the temperature therein. Thus, for example, the cooking chamber may not include an air inlet in addition to the opening (although the skilled person will appreciate that the cooking chamber need not be, and typically is not, airtight).

[0013] The housing may include an air inlet, for example an air inlet in addition to the opening, optionally an air inlet that is not in fluid contact with the cooking chamber. The air inlet may be used to cool the housing, for example so that the walls of the housing do not exceed a predetermined temperature.

[0014] When the cooking chamber of an oven is raised to a higher temperature, this may result in an increase in the pressure of the heated air within the cooking chamber, and in some cases the appearance of steam and smoke. The increase in pressure within the cooking chamber may cause the heated air (and / or steam, smoke) to be forced into unintended spaces and / or to exit the oven in an uncontrolled manner, such as through small gaps in the joints between parts of the housing, cooking chamber, or oven door, etc. This may result in damage to the oven and inconvenience to the user.

[0015] In particular, steam that leaves the cooking chamber in an uncontrolled manner tends to subsequently cool and then condense on surfaces outside the cooking chamber. This can result in water accumulation in the space around the oven and within the housing. In addition, when the oven door is opened during cooking, changes in pressure cause large amounts of heated air (and / or steam, optionally humid air) to rapidly escape through the door.

[0016] By providing an oven with one or more outlets through which heated air (and / or steam, fumes, etc.) can be exhausted from the cooking chamber in use, these problems are alleviated. This is because the heated air and / or steam will leave the oven via the path of least resistance, i.e. via the outlet (at least when the door is closed), rather than via other routes. This also prevents significant pressure build-up, reducing the volume of heated air (and / or steam, humid air, fumes) that exits via the oven door when the oven door is open.

[0017] The cooking chamber and / or the housing may each include (e.g., be defined by) one or more walls. The housing (and optionally the cooking chamber) may include a top, a bottom, a left side, a right side, and a rear (e.g., in addition to the opening). An interior space may be defined between the housing (e.g., a wall) and the cooking chamber (e.g., a wall).

[0018] One or more outlets may each be configured such that heated air and / or steam exhausted from the cooking chamber enters the interior space therethrough, for example, rather than (e.g., directly) exiting the oven. Alternatively or additionally, one or more outlets may each be configured such that heated air and / or steam exhausted from the cooking chamber exits the pizza oven (optionally via the interior space).

[0019] One or more outlets may be positioned so that heated air (and / or steam) leaves the oven via the top of the housing. The opening of the housing is typically positioned at the front of the oven. In fact, the front of the oven may be defined as a portion of the oven that, when the oven door is open, can access the cooking chamber via the opening. In other words, the oven (and optionally the cooking chamber) may be understood to include a front portion (e.g., half) and a rear portion (e.g., half), with the front portion being closer to the opening and the door, and the rear portion being further away from the opening and the door. The heating source is typically positioned in the rear portion of the oven (typically in the rear portion of the cooking chamber).

[0020] The outlet may define an airflow path. The airflow path may extend from the inside of the cooking chamber to the outside of the oven, optionally at or near the front of the oven, such as above and near the oven door. Alternatively, the airflow path may extend from the inside of the cooking chamber to the interior space. For example, one or more outlets may each include a first orifice defined in the wall of the cooking chamber and a (e.g., corresponding) second orifice defined in the wall of the housing, so as to provide an airflow path from the inside of the cooking chamber to the outside of the oven. The first orifice or each first orifice may be defined in the uppermost wall or top wall of the cooking chamber. The airflow path may each be within one or more ducts extending between the one or more first orifices and the one or more second orifices. However, in some embodiments, the outlets may each include an orifice in the wall of the cooking chamber. The number of orifices defined in the wall of the cooking chamber may be the same as the number of orifices defined in the wall of the housing, but this is not required.

[0021] The or each outlet may be positioned so that the heated air (and / or steam) leaves the oven (optionally the cooking chamber) near and above the oven door. For example, the second aperture defined in the housing may be positioned in the top of the housing. The second aperture defined in the housing may be within 5 cm, optionally within 2 cm, optionally within 1 cm of the point where the housing (e.g., top) meets the oven door when the oven door is closed.

[0022] Positioning the outlet close to the oven door is advantageous because this location is correspondingly further from the heat source. Therefore, the air and steam exiting via the outlet is cooler because it is further from the heat source.

[0023] Each second aperture (and optionally the or each first aperture) may have a width of at least 400 mm 2 area, or at least 500mm 2 area, or at least 600mm 2 Each second orifice (and optionally the or each first orifice) may have an area of ​​not more than 1,200 mm 2 area, or not more than 1,000mm 2 area, or not more than 800mm 2 Alternatively, the combined area of ​​the or each second orifice (and optionally the or each first orifice) may be at least 800 mm 2 , or at least 1000mm 2 , or at least 1200mm 2 , for example, where there is more than one second aperture (and optionally first aperture). The combined area of ​​the or each second aperture (and / or the or each first aperture) may not exceed 2,000 mm 2 , or not more than 1,600mm 2, for example, where there is more than one second aperture (and optionally first aperture) provided.

[0024] For example, the or each orifice may be a rectangular hole having a width of at least 20 mm, or at least 40 mm, or at least 60 mm, optionally less than 100 mm, or less than 90 mm, or less than 80 mm; and a height of at least 5 mm, or at least 10 mm, or at least 20 mm, optionally less than 50 mm, or less than 40 mm, or less than 30 mm.

[0025] The apertures are large enough to allow the heated air and steam to exit preferentially through them rather than through some other route (as long as the oven door is closed). In addition, the apertures are small enough that the heated air and steam exit at a relatively slow rate compared to larger apertures, and therefore, the heated air remains in the cooking chamber longer.

[0026] The second or each second orifice may be positioned so that the heated air and / or steam exiting via the second orifice exits the oven directly into the atmosphere surrounding the oven, for example, without first passing through a duct extending from the housing. It will therefore be understood that the outlet is not a flue. Typically, an oven does not include a flue. A flue is a duct extending beyond (and typically above) the oven housing. Electric ovens typically do not have a flue, and typically do not have an air inlet. In order for the flue to function, an air inlet must also be provided to allow air to be drawn into the cooking chamber to replace the air exiting via the flue. In contrast, pizza ovens typically do not have an air inlet, and the pressure that causes the heated air and steam to exit at the outlet is a result of the heated air and steam (but it should be noted that even if no outlet is provided, the cooking chamber will typically not be airtight, and so the skilled person will understand that in use, some air may naturally enter the cooking chamber, although the increased pressure in the cooking chamber when the oven is in use makes this unlikely).

[0027] The wall (e.g., outer wall) of the housing may include one or more insulating regions. For example, the housing may include an insulating region surrounding the second or each second orifice. The or each insulating region may include a plastic material. The or each insulating region may include silicone rubber. The oven may include one or more moisture guides configured to guide moisture (e.g., steam, water) away from the outlet. For example, the or each moisture guide may be configured to help moisture (e.g., steam, water) flow away from the front of the oven and / or from the door. The or each moisture guide may include an insulating material, such as a plastic material or silicone rubber.

[0028] The oven may be adapted for (e.g., up to and) exceeding 350°C, such as reaching a temperature of 450°C, or reaching a temperature of 500°C, or reaching a temperature of 550°C. The heating source may be configured to heat the air in the cooking chamber by heating the air from room temperature (e.g., 20°C) to a temperature of at least 350°C, or at least 400°C, or at least 450°C, or at least 500°C. When the temperature of the cooking chamber exceeds 350°C, it is particularly useful to have a controlled manner for the heated air and steam to leave the cooking chamber. The oven may include a controller configured to thermostatically regulate the temperature in the cooking chamber so that the temperature is maintained at a set value. The set value may be at least 400°C, or at least 450°C, or at least 500°C. In one example, the set value may be 400°C±5°C.

[0029] The door may include a door handle. The oven door may include a window. The window may include at least two sheets of glass and a space defined therebetween. For example, the window may include a first sheet of glass and a second sheet of glass and a first space defined therebetween, and optionally a third sheet of glass and a second space defined therebetween. The provision of a window allows a user to observe the food in the cooking chamber while the food is cooking. Providing at least two sheets of glass with a space therebetween may limit the temperature reached by the outermost sheet of glass during use of the oven. However, when the temperature of the air in the cooking chamber exceeds 350°C, heated air and / or steam may enter the space between the sheets of glass. The steam then tends to condense on the cooler sheets of glass, obstructing the view into the cooking chamber. Providing an outlet may alleviate this problem because the heated air and / or steam tends to leave via the outlet rather than penetrate into the space between the sheets of glass.

[0030] The oven may include legs extending from the bottom of the housing. The cooking chamber may hold a pizza, for example, in use. The oven may include a user interface for controlling the oven, for example, for controlling the temperature in the cooking chamber.

[0031] The one or more food products may include (eg, be) one or more pizzas.

[0032] Another aspect of the invention provides a method of using an electric pizza oven, the electric pizza oven comprising: a housing that holds a cooking chamber, the housing and the cooking chamber (e.g., together) defining an opening for accessing the cooking chamber; an electric heating source that heats air in the cooking chamber to a temperature of at least 400° C.; an oven door that closes the opening; and one or more outlets,

[0033] The method includes:

[0034] causing the electric heating source to heat the cooking chamber;

[0035] placing one or more food items into the cooking chamber (e.g., through an oven door and opening);

[0036] causing heated air and / or steam to be discharged from the cooking chamber via one or more outlets;

[0037] leaving one or more food items in the cooking chamber for a cooking period; and

[0038] One or more food items are removed from the cooking chamber (eg, via the oven door and opening).

[0039] Leaving one or more foods in the cooking chamber for a period of time to cook may include water evaporating from the one or more foods and forming steam. The method may include evaporating water from one or more foods thereby forming steam. The method may include allowing the pressure in the cooking chamber to increase above ambient pressure. For example, the pressure in the cooking chamber may increase to at least 1% above ambient pressure, or to at least 2% above ambient pressure. The pressure in the cooking chamber may increase to (e.g., at least) 1.01 atmospheres, or to 1.02 atmospheres, or 1.1 atmospheres, or 1.2 atmospheres, optionally, not more than 1.5 atmospheres, or not more than 1.4 atmospheres, or not more than 1.3 atmospheres. The method may include allowing (optionally encouraging) a portion of the heated air and optionally the steam in the cooking chamber to leave the cooking chamber (e.g., be discharged from the cooking chamber) through one or more of the one or more outlets.

[0040] It is understandable that a pizza oven is a pizza oven driven by electricity. For example, it can be a pizza oven with one or more electric heating devices (e.g., electric heating elements).

[0041] It is to be understood that any of the features associated with the device described above may also be optional features of other aspects of the present invention. The steps in the method may be performed in the order described herein, or in other orders in some cases. In some cases, one or more steps of the method may be performed simultaneously. BRIEF DESCRIPTION OF THE DRAWINGS

[0042] Exemplary embodiments of the present invention will now be described with reference to the following drawings, in which:

[0043] Figure 1 is a cross-sectional view of a pizza oven according to an exemplary embodiment of the present invention;

[0044] Figure 2 yes Figure 1 A cross-sectional detailed view of a portion of an oven;

[0045] Figure 3 yes Figure 1 and Figure 2 A cross-sectional perspective view of an oven;

[0046] Figure 4 is based on Figures 1 to 3 A diagram of a cooking chamber of an exemplary embodiment of a pizza oven;

[0047] Figure 5 is based on Figures 1 to 4 A perspective view of a cooking chamber of an exemplary embodiment of a pizza oven; and

[0048] Figure 6 is a flow chart of the steps of a method according to an exemplary embodiment of the present invention. DETAILED DESCRIPTION

[0049] Figure 1 is a cross-sectional view of an electric pizza oven 1 according to an exemplary embodiment of the present invention. The oven 1 has a housing 2 that holds a cooking chamber 4. The housing 2 defines an opening 8 at the front of the oven 1 to allow access to the cooking chamber 4. The housing 2 also has an upper wall 10, a rear wall 12, and a bottom wall 14, as well as left and right side walls (not shown). An oven door 16 is provided to close the opening 8 when access to the cooking chamber 4 is not required. An interior space 28 is defined between the cooking chamber 4 and the housing 2. Four feet 22 (two of which are not shown) extend from the bottom wall 14 of the housing 2. The door has a door handle 24.

[0050] The oven 1 also has an electric heating source in the form of a first electric heating element 18A and a second electric heating element 18B, which are located at the top and bottom of the cooking chamber 4. The electric heating elements 18A, 18B are suitable for heating the air in the cooking chamber 4 to a temperature of up to 450° C. The electric heating source 18 is powered by the mains via a power cord 20. In the cooking chamber, there is a cooking surface 26 in the form of a ceramic pizza stone, which is located above the second electric heating element 18B.

[0051] Figure 2 yes Figure 1 Detailed view of a portion of an oven 1. It can be seen that the oven 1 has an outlet in the form of a first pair of apertures 30A, 30B and a second pair of apertures, the first pair of apertures 30A, 30B being in the cooking chamber 4 (at Figure 4 As best shown in FIG. 1 , a second pair of apertures is in the housing 2, with the second aperture being disposed above the door 16. Each aperture is defined as a rectangular hole of 40 mm by 10 mm. In this exemplary embodiment, each rectangular hole has rounded corners, however this is not required. The skilled person will appreciate that, in general, any shape of aperture may be used without departing from the invention.

[0052] As a result of the aperture, there is an air flow path as shown by arrow 34 leading directly from the interior of cooking chamber 4 to the exterior of oven 1 via duct 36 which terminates in an aperture in the housing, near the top of oven 1 and near door 16 .

[0053] Figure 3 is a cross-sectional perspective view of an electric pizza oven according to an exemplary embodiment of the present invention. Figure 4 2 is a cross-sectional view of a cooking chamber 4 of an electric pizza oven 1 according to an exemplary embodiment of the present invention, without showing other parts of the pizza oven 1. Figure 5 It is a three-dimensional schematic diagram of the same cooking chamber 4.

[0054] In use, one or both of the electric heating elements 18A, 18B are powered, causing the temperature of the air and cooking surface 26 in the cooking chamber 4 to increase. When the temperature of the air and cooking surface has reached the desired cooking temperature (e.g., 400° C. for cooking pizza), the user opens the door 16, inserts the food (e.g., pizza), and closes the door 16 to allow the food to cook.

[0055] The high temperature causes moisture in the food to turn into steam within the cooking chamber 4. The steam is thus heated by the heating elements 18A, 18B. Since the cooking chamber 4 is closed (but not airtight), the pressure within the cooking chamber 4 increases above the ambient pressure. Due to the pressure difference, the heated air and steam tend to follow the airflow path 34 and leave the cooking chamber 4 (and subsequently the oven 1) through the orifice. Since the orifice provides a path with relatively little resistance (provided that the door 16 is closed), the heated air and steam leave through this path rather than through other paths and are not forced into other unintended spaces within the oven.

[0056] Figure 6 is a flow chart of steps of a method according to an exemplary embodiment of the present invention. In the method, the steps include heating the cooking chamber 52; placing food in the cooking chamber 54; leaving the food in the cooking chamber for a cooking period of time 56; and removing the cooked food from the cooking chamber 58. Typically, the method also includes allowing heated air and steam to be discharged from the cooking chamber 4 via an outlet.

[0057] Advantageously, providing an oven 1 with apertures that allow heated air and steam to exit the cooking chamber 4 means that the heated air and steam exit the oven 1 in a controlled manner. This is particularly important for electric pizza ovens 1 with heating elements 18A, 18B configured to raise the temperature within the cooking chamber 4 to over 350°C, as such ovens do not have air inlets or flues (indeed, providing these is inefficient as it means allowing cold air to be drawn in, thereby lowering the temperature within the cooking chamber 4.) Without an air inlet or flue, the temperature within the cooking chamber 4 rises, and the heated air and steam tend to end up entering unintended spaces, potentially causing damage to the oven 1 and inconvenience to the user. This also means that if the oven door 16 is opened during cooking, a troublesome amount of heated air and steam can exit via the oven door 16. The various aspects of the invention described herein alleviate some of these problems.

[0058] Although in the described embodiment, the cooking chamber 4 and the housing 2 each have two apertures, it will be appreciated that other numbers of apertures may be provided. In addition, while it is preferred that the airflow path 34 be arranged so that the heated air and steam exit near the top of the oven and near the door, this is not required and other airflow paths 34 may be used. In addition, the apertures may be of a different size than described herein and / or have a different shape than described herein. Although the airflow path 34 may be enclosed within the duct 36, this is not required and in some cases, the airflow path 34 may be defined by the pressure difference between the interior of the cooking chamber 4 and the atmospheric pressure surrounding the oven.

[0059] Although in the described embodiment, the oven has a first heating element 18A and a second heating element 18B at the bottom and top of the cooking chamber, it is understood that other numbers of heating elements may be provided and other locations in the cooking chamber may be selected. In addition, the heating elements 18A, 18B may be adapted to heat the air in the cooking chamber 4 to more than 450°C, for example, up to 500°C.

[0060] Those skilled in the art will understand that any dimensions and relative orientations are within the expected structural tolerances and limitations of the art and the device, and should be interpreted with this in mind. For example, in this application, the terms "upper" and "lower" refer to the direction of the oven 1 in normal use. The term "upper" corresponds to a vertically higher position than the term "lower". Similarly, the terms "front" and "rear" refer to the direction of the pizza oven in normal use.

[0061] In summary, a pizza oven (1) is provided, comprising: a shell (2) which holds a cooking chamber (4), the shell and the cooking chamber together defining an opening (8) for accessing the cooking chamber; an electric heating source (18A, 18B) which is configured to heat the air in the cooking chamber to a temperature of at least 400°C; an oven door (16) which is used to close the opening; and one or more outlets through which heated air and / or steam is discharged from the cooking chamber.

Claims

1. A pizza oven, comprising: a housing retaining a cooking chamber, the housing and the cooking chamber defining an opening for access into the cooking chamber; an electric heating source configured to heat air in the cooking chamber to a temperature of at least 400° C.; an oven door, the oven door being used to close the opening; as well as One or more outlets through which heated air and / or steam can be discharged from the cooking chamber.

2. The electric pizza oven according to claim 1, characterized in that: The or each outlet is positioned so that heated air and / or steam leaves the oven close to and above the oven door.

3. The electric pizza oven according to claim 1, characterized in that: The cooking chamber and the shell are each defined by one or more walls, wherein an internal space is defined between the walls of the shell and the walls of the cooking chamber, and wherein one or more of the outlets are each configured to allow heated air and / or steam discharged from the cooking chamber to enter the internal space.

4. The electric pizza oven according to claim 1 or 2, characterized in that: The cooking chamber and the housing are each defined by one or more walls, and wherein one or more of the outlets each include a first orifice defined in the wall of the cooking chamber and a second orifice defined in the wall of the housing so as to provide an air flow path from the interior of the cooking chamber to the exterior of the oven.

5. The electric pizza oven according to claim 4, characterized in that: The or each second aperture has an area of ​​at least 400 mm 2 .

6. The electric pizza oven according to claim 4 or 5, characterized in that: The or each second aperture is positioned such that heated air and / or steam exiting via the second aperture passes directly into the atmosphere surrounding the oven.

7. The electric pizza oven according to any one of claims 4 to 6, characterized in that: The wall of the housing can comprise one or more insulating regions, optionally wherein the wall of the housing comprises at least one insulating region surrounding the or each second aperture.

8. An electric pizza oven according to any one of the preceding claims, characterized in that: The or each outlet may be resistant to air flow.

9. An electric pizza oven according to any one of the preceding claims, characterized in that: The oven comprises one or more moisture guides configured to direct moisture to exit via the outlet, optionally wherein the or each moisture guide is configured to encourage moisture to flow away from the front of the oven and / or from the door.

10. An electric pizza oven according to any one of the preceding claims, characterized in that The oven is suitable for use at temperatures exceeding 400°C.

11. An electric pizza oven according to any one of the preceding claims, characterized in that The oven door includes a window including at least two sheets of glass defining a space therebetween.

12. An electric pizza oven according to any preceding claim, characterized in that: The electric heating source includes one or more electric heating elements.

13. A method of using an electric pizza oven, the electric pizza oven comprising: a housing retaining a cooking chamber, the housing and the cooking chamber defining an opening for access into the cooking chamber; an electric heating source configured to heat air in the cooking chamber to a temperature of at least 400° C.; an oven door, the oven door being used to close the opening; as well as one or more exits; The method comprises: causing the electric heating source to heat the cooking chamber; placing one or more food items into the cooking chamber; causing heated air and / or steam to be discharged from the cooking chamber via the one or more outlets; leaving the one or more food items in the cooking chamber to cook for a period of time; and The one or more food products are removed from the cooking chamber.

14. The method according to claim 13, characterized in that Leaving the one or more food items in the cooking chamber for a cooking period of time includes evaporating water from the one or more food items and forming steam.

15. The method according to claim 13 or 14, characterized in that This includes allowing the pressure within the cooking chamber to increase above ambient pressure.

16. The method according to any one of claims 13 to 15, characterized in that This includes allowing a portion of the heated air and optionally steam in the cooking chamber to exit the cooking chamber through one or more or each of the outlets.

17. The method according to any one of claims 12 to 16, characterized in that The one or more food products include one or more pizzas.

Images