Device for continuous air circulation in an impingement electric oven

Abstract

The present patent application discloses a device for continuous air circulation in an impingement electric oven, which generally belongs to the field of ovens for cooking food and more specifically to electric ovens for cooking pizzas, which is provided with a catalytic converter filter that eliminates the need for an extraction hood; the device comprises an appliance integrated into an impingement electric oven (1A) provided with a catalytic air filter (35) that eliminates the need for an extraction hood and more specifically comprises a rigid metal structure incorporating a cooking chamber (5) and a chamber for distributing hot air into said cooking chamber (5), a centrifugal fan and a catalytic air filter (35).

Description

Technical Field

[0001] This invention relates to a device for continuous air circulation in an impact-type electric oven, which generally belongs to the field of ovens for cooking food, and more specifically to an electric oven for cooking pizza. The device is equipped with a catalytic converter filter, thereby eliminating the need for a range hood.

[0002] The device, which includes a cooking chamber, is designed to promote improved air circulation within the chamber for cooking pizzas, but it can also be used to finish or restore a variety of refrigerated or frozen foods, resulting in superior sensory properties (texture, appearance, flavor). Background Technology

[0003] With the growing demand for reduced energy consumption, various types of ovens have emerged on the market for cooking foods such as pizza, replacing wood-fired ovens as a measure to adopt an environmentally friendly and more economical strategy.

[0004] Using newer energy-efficient technologies helps the food industry develop products with low energy consumption, as well as establish more efficient processes and better control existing processes.

[0005] In this regard, electric heating layer ovens that utilize air impact technology for general food products have recently appeared on the market.

[0006] Impact air technology involves the forced circulation of air inside the cooking chamber.

[0007] To illustrate the prior art, some patent literature on electric ovens may be cited, but without achieving the advantages, differences and constructive arrangements of the invention disclosed herein, as follows.

[0008] Patent document US9320284B2, entitled "Conveyor Oven with Split Flow Scroll," discloses a convection oven system comprising: a cooking chamber; a heat source for generating heated air to be supplied to the cooking chamber; a centrifugal blower in airflow communication with the heat source; an air distribution housing having multiple outlets in airflow communication with the centrifugal blower; and at least one heat distribution finger in airflow communication with the multiple outlets of the air distribution housing. The heated air generated by the heat source is forced by the centrifugal blower through the outlets of the air distribution housing into at least one finger for distribution within the cooking chamber.

[0009] Patent document US20100058936A1, entitled "Recirculating End Cover Places for a Conveyor Oven," discloses a conveyor oven comprising a heating chamber having an inlet opening and an outlet opening. A conveyor belt extends within the chamber between the openings. A cover plate is coupled to the oven to at least partially define one of the openings. The cover plate includes at least one air inlet and at least one air return through a first cover plate in fluid communication with each other. Heated air in the chamber enters the cover plate through at least one air inlet adjacent to the opening and exits the cover plate through at least one air return at a location spaced apart from the opening within the chamber, thereby redirecting heated air that would otherwise escape from the opening back into the chamber.

[0010] Patent document US20080264402A1, entitled "Oven with a Cold Air Return Baffle and Methods for Circulatating Air in an Oven," discloses an oven for heat-treating products and may include a food preparation oven for preparing pizzas and similar types of food products. The oven incorporates one or more cold air return baffles to elongate the flow of hot air across the surface to be heated, and provides a stagnant zone of heated air adjacent to finger-shaped ducts.

[0011] Weaknesses of existing technology The objective disclosed in the aforementioned patent documents, as well as the main drawback of other electric shock ovens available on the market to date, lies in the fact that they are unsuitable for cooking pizza, especially raw dough.

[0012] In practice, it has been observed that the air-impact technology used to date promotes uneven cooking of these foods, resulting in a chessboard-like pattern with alternating points between "overcooked" and "undercooked".

[0013] This undesirable phenomenon is due to the high air velocity combined with the low height of the cooking room.

[0014] Patent document US9320284B2 (Conveyor Belt Oven with Diverter Vortex) discloses a conveyor belt oven in which food passes through a cooking chamber where hot air is supplied to the food from above and below. The heat distribution within the cooking chamber is affected by pipes fitted with orifices; this is a constructive approach different from the objective of this patent application.

[0015] Subsequently, patent document US20100058936A1 (Recirculating end cap for conveyor belt oven) discloses an oven in which food is moved by a conveyor belt in its cooking chamber, which has air passages above and below the food, which supply gas at high speed. Since this document does not present any similarity to the object of this patent application and only indicates general prior art.

[0016] Patent document US20080264402A1 (Oven with cold return air baffle and method for circulating air in oven) relates to an oven having a cooking chamber, a food inlet and an outlet, wherein food is moved by a conveyor belt, and the cooking chamber has air ducts in the upper and lower portions that supply air toward the conveyor belt. Its construction is completely different from the object of this patent application and therefore only indicates a general level of technology. Summary of the Invention

[0017] To solve this problem, after extensive investigation and research, the inventor created and developed the target of this patent, designing a device for continuous air circulation in an electric shock oven.

[0018] In addition to understanding the thermophysical properties of products, comprehending the impact of different cooking conditions on changes in the product’s sensory properties (texture, appearance, flavor) becomes an indispensable tool for developing new technologies.

[0019] In this context, for the purpose of obtaining this patent application, several versions of cooking devices with ventilation devices have been developed, which consist of an electric motor, a frequency converter, a turbine, a resistor, a catalytic converter, a diffuser, a centrifugal accelerator, and an exhaust port to ensure cooking quality up to three minutes.

[0020] This has led to the development of devices that utilize high-speed air convection in compact electric ovens, achieving results similar to wood-fired ovens while saving space and energy, thus eliminating the need for range hoods.

[0021] During the development of the presented apparatus, difficulties arose in ensuring the uniformity of the pizzas, similar to those encountered in traditional wood-fired ovens. Computational fluid dynamics (CFD) tools and various food tests were used for accurate evaluation.

[0022] It can be observed that the device, which is the subject of this patent, presents a novel and constructive form based on the mechanical design of stainless steel parts specifically sized for this purpose. For manufacturing, welding fixtures and robots are used to weld the parts, making variations virtually negligible. Attached Figure Description

[0023] To supplement this specification and thus obtain a better understanding of the features of the invention, and in accordance with preferred embodiments of the invention, a set of drawings is provided, which illustrate the following in an exemplary but non-limiting manner: Figure 1 A front perspective view of the device is shown.

[0024] Figure 2 A rear perspective view of the device is shown.

[0025] Figure 3 A front perspective view of the device is shown, with the top cover displaced.

[0026] Figure 4 Another front perspective view of the device is shown, but the top cover is not shown.

[0027] Figure 5 A perspective view showing details of the left rear portion of the device is provided, revealing the fan outlet, upper passage chamber, rear plate with tapered holes, and air deflector plate.

[0028] Figure 6 A perspective view showing details of the right rear portion of the device is provided, in which the air deflector plate and the rear plate with tapered holes can be seen.

[0029] Figure 7 A top view of the device is shown, but the top surface is not shown.

[0030] Figure 8 A side view of the device is shown.

[0031] Figure 9 A top view of the device is shown, indicating section AA.

[0032] Figure 10 A cross-sectional view AA of the device is shown.

[0033] Figure 11 A partially disassembled front perspective view of the device is shown.

[0034] Figure 12 A rear perspective view showing a partial disassembly of the device is shown.

[0035] Figure 13 A rear perspective view of the disassembled device is shown.

[0036] Figure 14 A front perspective view of the disassembled device is shown.

[0037] Figure 15 A rear perspective view of an electric oven with the apparatus set up is shown.

[0038] Figure 16 A front view of an electric oven equipped with the aforementioned device is shown.

[0039] Figure 17 A transparent side view of an electric oven equipped with the aforementioned device is shown, with arrows indicating airflow.

[0040] Figure 18 The image shows airflow images selected from thermal images and video surveys, with wavy lines indicating airflow.

[0041] Figure 19 shows another airflow image selected from thermal and video surveys, where wavy lines indicate airflow. Detailed Implementation

[0042] The patent aims to provide an appliance for an integrated electric shock oven (1A) equipped with a catalytic air filter (35), thereby eliminating the need for a range hood.

[0043] The corresponding appliance, the impact air convection oven, includes a rigid metal structure that incorporates a cooking chamber, a compartment for the flow and proper distribution of hot air within the cooking chamber, a snail-type centrifugal fan, and a catalytic air filter.

[0044] More specifically, the device consists of a rigid structure (1) with a hollow trapezoidal geometry, the rear surface of which has a rectangular geometry larger than the front portion of the rectangular geometry, and the lower surface (2) has an inclination in its rear portion relative to the horizontal upper surface (3), the initial portion of which near the front surface is chamfered (4).

[0045] The structure is internally divided into multiple compartments. Figure 10 and Figure 11 In the middle, we can see that the cooking chamber (5) is the largest and occupies the lower front part, followed by the lower air passage chamber (6) in the rear part of the cooking chamber, and the volume section (7) is followed above the cooking chamber.

[0046] As in Figure 7 As can be seen, the rear portion of these longitudinal air distribution chambers (12) is defined by a vertical plate (13) which is provided with a plurality of “Venturi tubes”—regularly distributed tapering circular orifices (14). In the rear portion of each longitudinal air distribution chamber (12), there is a deflector plate (15) comprising a rectangular plate that protrudes forward at an angle from the edge formed by the intersection of the horizontal plate (9) and the rear vertical plate (13) perforated by the “Venturi tubes” (14), however, it does not reach the upper surface (3).

[0047] This patent, related to a convection-impact oven, presents a complex design in which a venturi tube (14) is strategically arranged in a vertical plate (13) in conjunction with the vertical plate to provide precise control of airflow within the device.

[0048] The Venturi tubes (14), composed of tapering circular orifices, play a key role in improving air distribution. They accelerate the air as it passes through these orifices, creating a high-speed zone. This feature, along with temperature, allows heat and moisture to be distributed extremely evenly within the cooking chamber (5), resulting in more homogeneous and efficient cooking.

[0049] In addition, the inclusion of a “Venturi tube” (14) allows for the development of convection ovens, which, through precise adjustments to speed, temperature and air direction, adapt the cooking environment to the specific needs of each recipe.

[0050] This makes the corresponding "Venturi tube" (14) (with tapered circular orifice) an essential part of the optimized operation of the convection oven, thus ensuring consistent and high-quality results in a variety of cooking applications.

[0051] As in Figure 7 As can be seen, the vertically aligned volume portion (7) is divided into five longitudinal air distribution chambers (12), which are separated by vertically positioned parallel rectangular plates (11) that extend from the rear surface to the front surface and occupy the entire height of the volume.

[0052] As in Figure 10 As seen in the image, the longitudinal air distribution chambers (12) are followed in their rear portion by the upper air passage chamber (8), which is vertically aligned with the lower air passage chamber (6).

[0053] The longitudinal air distribution chamber (12) and the cooking chamber (5) are separated by a horizontal plate (9) which is provided with multiple arched openings (10) formed by concentric arc cuts.

[0054] At once Figure 7 In this configuration, the vertically aligned volume section (7) is divided into five longitudinal air distribution chambers (12), which are separated by vertically positioned parallel rectangular plates (11) that extend from the rear surface to the front surface and occupy the entire height of the volume. This arrangement is designed to optimize airflow distribution within the structure, thereby ensuring uniform and efficient circulation.

[0055] The impinging airflow originating from the upper air passage chamber (8) passes through the vertical plate (13) equipped with corresponding “Venturi tubes” (14) and is then directed to the longitudinal air distribution chamber (12). At this point, the air propelled by the “Venturi tubes” (14) collides with the deflector (15) and is redirected to the horizontal plate (9) with a series of arched openings (10).

[0056] The longitudinal air distribution chamber (12) and the “Venturi tube” (14) play a crucial role in the operation of the hot air distribution system of the cooking appliance under discussion. After the impacting air is directed into the longitudinal chamber (12), the flow is effectively redirected by the deflector (15) to the center of that section of the horizontal plate (9). Here, the air is evenly distributed through a series of arched openings (10), thereby ensuring a fair and precise distribution of heat throughout the system.

[0057] Through extensive investigation and field testing, we have concluded that the distribution of hot air impacting our chamber (5) is a necessary factor for achieving excellent results in the preparation of pizza or any other product. Thanks to the longitudinal chamber (12), the “Venturi tube” (14), and the deflector (15), we have achieved a homogeneous heat distribution that guarantees unparalleled quality.

[0058] The front surface of the trapezoidal structure (1) has a flat plate (16) with a rectangular geometry, the area of ​​which is larger than the front edge of the structure itself (1), and the flat plate (16) has a horizontal rectangular opening (17) that coincides with the opening of the cooking chamber (5), and also has a vertical rectangular opening (18) that is offset to the right beyond the structure (1).

[0059] The rear surface associated with the cooking chamber (5) is closed by a lower plate (19) having a horizontal rectangular opening (31) offset downwards, and a trapezoidal box (20) is present around its periphery on the outer surface, opening on its sloping upper surface where a grille (21) is provided. The trapezoidal box (20) receives a catalytic filter (35).

[0060] The catalytic filter (35) is common in convection-impact ovens, but its replacement requires the presence of a skilled technician, resulting in the downtime of the device. This development, focusing on replacing the catalytic filter (35) without the need for a skilled technician, will have a positive impact on this type of device, in addition to other developments made in this invention.

[0061] Regular maintenance is required to ensure these ovens operate efficiently and safely.

[0062] Therefore, filter replacement without the need for a technical operator is designed to facilitate this maintenance, especially when replacing the catalytic filter (35). This reduces maintenance costs and frequency, and eliminates the need for equipment downtime.

[0063] In the intersecting region between the perforated back plate (13) and the bottom plate (19), there is an orthogonal rectangular plate (22) which includes the lower surface of the upper passage chamber (8).

[0064] The perforated vertical plate (13) and the lower plate (19) in the rear part of the structure (1) are completely covered by a flat outer plate (23) whose edge (24) is bent forward 90° and whose inner surface has a narrow horizontal plate (25) in the part corresponding to the upper surface of the cooking chamber (5), which is orthogonally aligned with the rectangular plate (22).

[0065] The outer plate (23) maintains a distance from the perforated vertical plate (13) and the lower plate (19) to form an upper passage chamber (8) and a lower rear chamber (6), the upper passage chamber including a transverse air duct in a portion located behind the longitudinal air distribution chamber (12), and the lower rear chamber located in a position close to the rear portion of the cooking chamber (5).

[0066] The rear outer panel (23) has a spiral housing (26) for the fan, the air inlet of which coincides with a circular hole (27) provided in the rear outer panel (23), and the air outlet (28) is located in the left part of the upper air passage chamber (8), where there is a rectangular cutout (29).

[0067] Finally, the upper part of the structure is closed by a cover (30) that is mainly rectangular prism geometry.

[0068] The trapezoidal structure (1) is positioned inside the oven body (1A), wherein the horizontal grille (33) is mounted at the level of the lower edge of the front opening (17), supported on the front protrusion (36) and the rear support (37), and above the lower resistor (34) because the filter box (20) receives the catalytic filter (35), and the upper resistor (32) is mounted below the horizontal plate (9).

[0069] This operation involves the fact that air is propelled by a fan from the outlet (28) into the upper channel chamber (8) and delivered through a funnel-shaped orifice (14) to the longitudinal air distribution chamber (12). Upon entering the longitudinal air distribution chamber (12), the airflow passing through the lower funnel-shaped orifice (14) reaches the deflector (15) and is deflected upwards, thereby interfering with the airflow passing through the upper funnel-shaped orifice (14) and thus generating turbulence. This turbulence causes the airflow to pass through the arched opening (10), allowing it to reach the food below evenly, but first through the upper resistor (32). After reaching the food, the airflow passes through the horizontal grille (33) and the lower resistor (34) below, proceeding in parallel into the lower rear chamber (6), thus first passing through the catalytic filter (35), then reaching the fan and restarting the cycle.

[0070] To achieve higher accuracy in the evaluation, advanced simulation tools, including computational fluid dynamics (IA), were employed, along with a series of comprehensive real-world tests involving various food products. Based on the results obtained from the simulations, the flow established within the apparatus can be evaluated.

[0071] It should be understood that, when this invention is put into practice, modifications to certain details regarding construction and form may be introduced without departing from the basic principles clearly presented in the claims. It should be understood that the terminology used is for descriptive purposes and not for limitation.

Claims

1. A device for continuous air circulation in an impact-type electric oven, the device comprising an appliance consisting of a rigid structure (1) of a hollow trapezoidal geometry, wherein the rear surface of the rectangular geometry of the rigid structure is larger than the front portion of the rectangular geometry, wherein, The lower surface (2) has an inclination relative to the horizontal upper surface (3) in its rear portion, the initial portion of the horizontal upper surface near the front surface being chamfered (4); wherein the front surface of the trapezoidal structure (1) has a flat plate (16) of rectangular geometry, the area of ​​which is larger than the front edge of the structure itself (1) because the flat plate (16) has a horizontal rectangular opening (17) coinciding with the opening of the cooking chamber (5), and also has a vertical rectangular opening (18) shifted to the right beyond the structure (1); characterized in that the structure (1) is internally divided into multiple compartments, the cooking chamber (5) being the largest and occupying the lower front portion, the rear portion of which Following the center is the lower air passage chamber (6), and above the cooking chamber is a vertically aligned volume section (7) divided into five longitudinal air distribution chambers (12), separated by vertically positioned parallel rectangular plates (11) extending from the rear surface to the front surface and occupying the entire height of the volume. The rear portions of these longitudinal air distribution chambers (12) are defined by vertical plates (13) with a plurality of regularly distributed tapering circular orifices called "Venturi tubes" (14), which accelerate the air as it passes through, thereby creating a high-speed and high-temperature zone.

2. The apparatus for continuous air circulation in an impact-type electric oven, the apparatus comprising an appliance consisting of a rigid structure (1) of a hollow trapezoidal geometry, wherein the rear surface of the rectangular geometry of the rigid structure is larger than the front portion of the rectangular geometry, wherein, The lower surface (2) has an inclination relative to the horizontal upper surface (3) in its rear portion, the initial portion of the horizontal upper surface near the front surface being chamfered (4); wherein the front surface of the trapezoidal structure (1) has a flat plate (16) of rectangular geometry, the area of ​​which is larger than the front edge of the structure itself (1) because the flat plate (16) has a horizontal rectangular opening (17) coinciding with the opening of the cooking chamber (5), and also has a vertical rectangular opening (18) shifted to the right beyond the structure (1); characterized in that, in the rear portion of each longitudinal air distribution chamber (12), there is a deflector plate (15) comprising a rectangular plate projecting forward at an angle, wherein air is redirected to the center of the upper (3) and then to a horizontal flat plate (9), the horizontal flat plate having a series of arched openings (10) in the portion corresponding to the upper surface of the cooking chamber (5).

3. The apparatus for continuous air circulation in an impact-type electric oven, the apparatus comprising an appliance consisting of a rigid structure (1) of a hollow trapezoidal geometry, the rear surface of the rectangular geometry of the rigid structure being larger than the front portion of the rectangular geometry, and the lower surface (2) of the rigid structure having an inclination in its rear portion relative to a horizontal upper surface (3), the initial portion of the horizontal upper surface near the front surface being chamfered (4); the front surface of the trapezoidal structure (1) having a flat plate (16) of a rectangular geometry, the area of ​​which is larger than the front edge of the structure itself (1), because the flat plate (16) has a horizontal rectangular opening (17) coinciding with the opening of the cooking chamber (5), and also has a vertical rectangular opening (18) offset to the right beyond the structure (1), characterized in that, In the lower part of the cooking chamber (5), there is a catalytic filter (35) located below the horizontal grille (33) and the lower resistor (34).

Images