Gas-fired pizza oven

Abstract

The present invention relates to a gas-fired pizza oven (100, 300) comprising an oven cavity (120) having a pick-up port for receiving food into the oven cavity (120) for cooking and for removing cooked food, the pick-up port being located at a front end of the gas-fired pizza oven, and at least one elongated gas burner (128a, 128b, 228, 328a, 328b, 428, 528).

Description

Technical Field

[0001] This invention relates to a gas-fired pizza oven. Background Technology

[0002] It is known to use gas burners to heat pizza ovens. Furthermore, pizza ovens commonly have open access ports through which pizzas to be cooked can be placed in the oven, and pizzas cooked in the oven can be removed. Because air from the ambient atmosphere enters the oven, the open access ports in pizza ovens can lead to a cooling effect near the oven inlet. This can be undesirable as it can result in uneven cooking temperatures within the oven. Specifically, the temperature of the baking stone used to cook the pizza may be lower at the front of the oven cavity than in the middle and rear. This can significantly affect pizza quality. Some embodiments of the present invention seek to address these problems. Some embodiments address the variation in pizza stone temperature across its width.

[0003] Pizza ovens with gas burners and at least partially open access ports typically have the gas burners located at the rear of the oven opposite the access ports. Their depth is much greater than their width. It should be understood in the art that this arrangement reduces heat loss through the access ports. However, we have found that this arrangement contributes to uneven heating and a lack of flexibility. Some embodiments of the present invention address these problems. Summary of the Invention

[0004] According to a first aspect of the invention, a gas-fired pizza oven is provided, comprising: an oven cavity having a receiving port for receiving food into the oven cavity for cooking and removing cooked food, the receiving port being located at a front end of the gas-fired pizza oven; at least one elongated gas burner extending within the oven cavity in a direction from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven; wherein the at least one elongated gas burner is configured to provide less heating power to the oven cavity at a rearward combustion zone of the at least one gas burner than at a forward combustion zone of the at least one gas burner.

[0005] The at least one gas burner is configured to provide less heating power to the oven cavity in its rearward combustion zone than in its forward combustion zone. Compared to conventionally heated ovens, such as those heating along the sides or only from the rear with a constant heating power, this configuration reduces (minimizes) the temperature variation between the forward and rearward zones. This promotes uniform cooking temperatures, such as oven temperature, baking stone temperature, or both. This configuration mitigates the problem of heat escape through the access ports, which causes uneven temperatures within the oven cavity, including the base. Uneven temperatures are undesirable because they lead to uneven cooking of food.

[0006] The combustion zone refers to the area where combustion occurs in the at least one gas burner. The forward combustion zone of the at least one gas burner is located in front of the backward combustion zone of the at least one gas burner. Typically, the forward combustion zone of the at least one gas burner is located in the front half or front quarter of the oven cavity. The forward zone does not need to include the front end of the at least one gas burner. Typically, the backward combustion zone of the at least one gas burner is located in the rear half or rear quarter of the oven cavity. The backward combustion zone may or may not include the rear end of the at least one gas burner. Reducing thermal variation across most of the depth of the baking stone while still allowing variation at the absolute front and / or rear of the baking stone can be a significant benefit, as these zones are used less during cooking than the center of the baking stone. Therefore, another combustion zone of the at least one gas burner may exist behind the backward combustion zone, and this other combustion zone is configured to provide more heating power to the oven cavity than at the backward combustion zone. Thus, although the backward combustion zone is behind the forward combustion zone, it does not necessarily have to be the rearmost combustion zone.

[0007] The forward combustion zone of the at least one gas burner is typically positioned closer to the access port than the backward combustion zone of the at least one gas burner. The position of the forward combustion zone of the at least one gas burner typically corresponds to the location of the maximum heating power of the gas burner. The position of the backward combustion zone of the at least one gas burner typically corresponds to the location of the minimum heating power of the gas burner. The length of the forward zone of the gas burner (measured from the rear to the front of the oven cavity) can be at least 10% of the length of the oven cavity. The backward zone of the gas burner can have at least 10% of the length of the oven cavity.

[0008] The forward combustion zone of the at least one gas burner is typically not located at the contact port. The backward combustion zone of the at least one gas burner may not be located at the point furthest from the contact port within the oven cavity.

[0009] The front end of a gas-fired pizza oven and the front end of the oven cavity refer to the part closest to the contact port, while the rear end refers to the part furthest from the contact port. The combustion zone of a gas burner refers to the longitudinal range of the gas burner where combustion occurs during operation. The presence of a non-combustion zone at or behind the rear end of the gas burner is irrelevant. Heating power refers to the power of heat generated per unit length of combustion by the gas burner.

[0010] An oven cavity may be defined by one or more enclosed walls. For example, a gas-fired pizza oven may include a base. The base may define the bottom of the oven cavity. The base may be adapted to place a baking stone thereon. The baking stone provides a surface on which items, such as pizzas, are cooked within the appliance.

[0011] The oven cavity can be defined by a closed dome. The closed dome can form a top plate. The oven cavity can be defined by the closed dome and the base. The structure of the closed dome allows space to be used for the access ports of the gas-fired pizza oven.

[0012] A cooking space may exist within the oven cavity. The cooking space can be the area where food is cooked within the oven. The cooking space can be, for example, an area on which food is cooked, such as a pedestal. The cooking space can be provided by a baking stone. The cooking space can be trapezoidal, typically an isosceles trapezoid.

[0013] The at least one gas burner may extend within the oven cavity in a direction from the rear end of the gas-fired pizza oven toward the front end. The oven cavity may have an elongated coverage area. For example, the base may be elongated. It should be understood that the length of the elongated base (e.g., the length may be a dimension defined by the extent of the base from the rear of the oven cavity toward the access port) is greater than its width (e.g., the width may be a dimension defined by the extent of the base in a direction parallel to the upper surface of the base and orthogonal to the length of the base). The base may be rectangular. The oven cavity may have an elongated coverage area. For example, the base may be trapezoidal, typically isosceles trapezoidal. The base may be rectangular. The baking stone may be trapezoidal, typically isosceles trapezoidal, and typically has a width that increases from the rear end of the gas-fired pizza oven to the front end. The baking stone may be rectangular. The oven cavity may have a width that increases from the rear end of the gas-fired pizza oven toward the front end. The cooking space can have a width that increases from the rear end of the gas-fired pizza oven towards the front end. The baking stone can also have a width that increases from the rear end of the gas-fired pizza oven towards the front end. A first elongated gas burner and a second elongated gas burner can be present. The distance between the first elongated gas burner and the second elongated gas burner can increase from the rear end of the gas-fired pizza oven towards the front end.

[0014] This invention is particularly advantageous in these cases because if the heating power is constant along the length of each heating element, increasing the distance between the burners toward the front of the gas-fired pizza oven will result in a significant drop in temperature (especially the temperature of the base) toward the front of the oven. Increasing the distance between the burners toward the front of the gas-fired pizza oven also makes access easier.

[0015] The rear end of a gas-fired pizza oven typically extends along one side of a rectangular or isosceles trapezoidal base, opposite the side where the equipment's access ports are located. An elongated gas burner may extend in a direction perpendicular to the side of the rectangular base, along which the rear end of the gas-fired pizza oven extends. The elongated gas burner may also extend in a direction parallel to the side of the base extending from the rear end of the gas-fired pizza oven to the front end. The elongated gas burner can be housed within the oven cavity. The elongated gas burner may extend within 15%, 10%, or 5% of the length of the oven cavity (from back to front) at the rear of the oven cavity. The elongated gas burner may extend within 15%, 10%, or 5% of the length of the oven cavity (from back to front) at the front of the oven cavity.

[0016] A pizza oven can be a portable pizza oven.

[0017] The at least one gas burner may include a first elongated gas burner. The first elongated gas burner may extend within the oven cavity in a direction from the rear end of the oven cavity toward the front end of the oven cavity.

[0018] The at least one gas burner may include a first elongated gas burner and a second elongated gas burner. Each of the first elongated gas burner and the second elongated gas burner may extend within the oven cavity in a direction from the rear end of the oven cavity toward the front end of the oven cavity.

[0019] Each of the first and second elongated gas burners may be located on opposite sides of the cooking space. Each of the first and second elongated gas burners may be adjacent to opposite sides of the oven cavity. Each of the first and second elongated gas burners may be on opposite sides of the baking stone.

[0020] There may be no gas burner with a combustion zone spanning the oven cavity and opposite the rear end of the receiving port. There may also be no gas burner with a combustion zone between the rear ends of the first elongated gas burner and the second elongated gas burner. This ensures that pizza cooking is determined by burners located on the sides of the pizza oven, rather than by burners located at the rear, which could lead to overheating and burning of the pizza's rear crust.

[0021] A cross-igniter may be present, extending across at least a majority of the width of the rear end of the oven cavity opposite the access port. This cross-igniter is a gas burner, and the total orifice area per unit length of this gas burner is less than 50%, 35%, or 25% of the total orifice area per unit length of the at least one gas burner (typically a first elongated gas burner and a second elongated gas burner). Therefore, the gas burner can be present across the rear of the oven cavity, limiting its contribution to heating the oven cavity. Similarly, this avoids overheating and burning of the pizza's rear crust.

[0022] A cross igniter may have one or more orifices for gas extraction. A cross igniter is typically configured to propagate the ignition of gas extracted from the orifices of the cross igniter along the length of the cross burner. Therefore, a cross igniter can be an ignition device. A cross igniter may be configured to provide insignificant heating to the oven cavity. A cross igniter may be configured to provide an ignition bridge between a first elongated gas burner on a first side of the oven cavity and a second elongated gas burner on a second side of the oven cavity. By providing an ignition bridge between the first elongated gas burner on the first side of the oven cavity and the second elongated gas burner on the opposite second side of the oven cavity, ignition of gas extracted from the first elongated gas burner on one side of the oven cavity can be provided by propagating the flame from the second elongated gas burner on the opposite side of the oven cavity along the length of the cross igniter. Therefore, a cross igniter provides a method for igniting an oven from a cold start by propagating a flame from an ignition point (e.g., spark ignition) to all the gas burner orifices within the oven. The cross-igniter also provides a safety feature because it makes it difficult to accidentally extinguish the oven's slender gas burner. A flame shield can be provided for the cross-igniter to isolate the oven cavity from its flame. This further reduces the cross-igniter's contribution to heating the rear of the oven cavity. During use, the flame from the cross-igniter is not visible through the orifices in the oven cavity.

[0023] Initial ignition of the gas can be achieved by generating an electric spark from an ignition source. The ignition source can be a spark unit and may include a first ignition electrode and a second ignition electrode. In another aspect of the invention, a gas-fired pizza oven is provided, comprising: an elongated gas burner having one or more orifices extending along the length of the elongated gas burner; the elongated gas burner having a plurality of flame-tracking orifices distributed along a line at an angle to the length of the elongated gas burner; and an ignition source for generating an ignition flame at the flame-tracking orifices. The ignition source may be a cross igniter.

[0024] The ignition source is typically located near the end orifices of the plurality of flame tracking orifices. The end orifices are typically located at the ends of the plurality of flame tracking orifices, which are located away from the one or more orifices extending along the length of the elongated gas burner.

[0025] The angle between the lines of the plurality of flame tracking orifices and the length of the elongated gas burner can be substantially right-angled. The angle between the lines of the plurality of flame tracking orifices and the length of the elongated gas burner can be less than a right angle, for example, 60° or less.

[0026] An ignition source can generate an electric spark. This is typically achieved at the ignition source by applying a high voltage between a first ignition electrode and a second ignition electrode. The electric spark ignites the gas drawn from the flame tracking orifice to generate an ignition flame. The resulting ignition flame advances orifice by orifice along the plurality of flame tracking orifices to one or more orifices extending along the length of the elongated gas burner, thereby igniting the gas drawn from the one or more orifices of the elongated gas burner (also referred to as heating orifices or ignition orifices where appropriate). This, in turn, puts the elongated gas burner into an ignition state, in which the elongated gas burner supplies heat to the oven via a heating flame, or, in the case of a cross-burner, transfers ignition between opposing heating elements.

[0027] The oven may additionally include a hood attached to an elongated gas burner and positioned above at least one of the flame-tracking orifices. The hood is arranged such that the hood and the outer body of the elongated gas burner create a path partially enclosed by the hood and the outer body of the elongated gas burner along the line of the flame-tracking orifice. The maximum extent of the path between the elongated gas burner body and the hood is typically 20 mm or less, or 10 mm or less. The ignition flame can travel along this path from its initial ignition at the ignition source to the one or more heating orifices of the elongated gas burner. This path is a tunnel-like path along which the ignition flame can travel.

[0028] An elongated gas burner can provide heat for cooking and can produce a heating flame. The elongated gas burner can be a cross-igniter and can produce an ignition flame that can be used to ignite a heating flame or more than one heating flame.

[0029] The ignition source is typically located on the side of the elongated burner furthest from the oven cavity. The elongated burner is typically positioned between the ignition source and the oven cavity. Flame-tracking orifices are typically distributed along a line extending from one or more orifices along the length of the elongated gas burner. Flame-tracking orifices located near the ignition source, i.e., at the end of the ignition source, may be located on the elongated gas burner at a position substantially opposite to the orifices extending along the length of the elongated gas burner. Flame-tracking orifices may be distributed on the surface of the elongated burner, which typically faces the outside of the oven or the rear of the oven. Flame-tracking orifices may be distributed on the surface of the elongated burner typically facing the rear of the oven. Flame-tracking orifices may be located on the surface of the elongated burner typically facing the outside of the oven. Flame-tracking orifices may be located on the surface of the elongated burner typically facing the rear of the oven. This is typically the case if the oven has a rear gas burner and an associated ignition source for generating an ignition spark for said rear gas burner. The ignition source can also be arranged to produce a spark to the cross igniter. The cross igniter typically extends across the rear end of the oven cavity.

[0030] A first elongated gas burner may extend from the rear end of the oven cavity toward the front end of the oven cavity on a first side of the oven. A second elongated gas burner may extend from the rear end of the oven cavity toward the front end of the oven cavity on a second side of the oven opposite the first side. The cooking space may be located between the first and second elongated gas burners. A baking stone may be located between the first and second elongated gas burners. The first and second elongated gas burners may be located above the cooking surface of the baking stone.

[0031] The distance between the first slender gas burner and the second slender gas burner can be increased from the rear end of the oven cavity toward the front end of the oven cavity.

[0032] Each elongated gas burner can be straight, extending directly from the rear end of the oven cavity towards the front end within the oven cavity. Each elongated gas burner can be curved, extending indirectly from the rear end of the oven cavity towards the front end within the oven cavity. Each elongated gas burner can be angled, extending from the rear end of the oven cavity towards the front end within the oven cavity, and exhibiting an angular change along the length of the burner.

[0033] The distance spanning the width of the oven cavity between the middle of the combustion zone of the first elongated gas burner and the middle of the combustion zone of the second elongated gas burner is greater than the depth of the combustion zone of either the first or the second elongated gas burner, the depth being measured in the direction from the receiving port to the relative rear of the oven cavity.

[0034] The shortest distance between the combustion zones of the first and second slender gas burners is greater than the length of the combustion zone of either the first or second slender gas burner.

[0035] The average width of the cooking space can be greater than the average depth of the cooking space. The average width of the baking stone can be greater than the average depth of the backing stone. Depth refers to the range in the direction from the access port to the rear of the oven, and width refers to the range in the direction parallel to the width of the access port.

[0036] Each elongated gas burner may include a lower, upward-extending portion and an upper portion, the upper portion being angled inward relative to the lower portion toward the cooking space. This arrangement angles the flame inward and can improve airflow, especially when the top of the oven cavity is dome-shaped.

[0037] A first elongated gas burner may be connected to a second elongated gas burner. The first elongated gas burner may also be fluidly connected to the second elongated gas burner, such that gaseous fuel can be supplied to each of the first and second elongated gas burners through a single inlet.

[0038] A gas-fired pizza oven may include an inlet for supplying gaseous fuel to the at least one elongated gas burner. The inlet may be located at the rear end of the at least one elongated gas burner. The inlet may supply gaseous fuel to a first elongated gas burner and a second elongated gas burner.

[0039] The gas inlet can be centrally located. That is, the airflow from the inlet to the first elongated gas burner can mirror the airflow from the inlet to the second elongated gas burner. In another example, where the heater is located at the rear of the oven cavity, the gas can flow symmetrically to both ends of the elongated gas burner.

[0040] It is also convenient to supply gas to the oven in a manner other than central supply. That is, it is convenient to position the inlet (e.g., a single inlet) toward one side or the other side of the oven. The inlet can even be located on one side of the oven, meaning that gas can enter the oven from one side. In this arrangement, the airflow from the inlet (e.g., a single inlet) to the first elongated gas burner may not mirror the airflow from the inlet to the second elongated gas burner. The pressure of the gas supplied to the elongated gas burner on one side of the oven will be different from the pressure of the gas supplied to the elongated gas burner on the other side of the oven. If this is uncompensated, the elongated gas burner on one side of the oven may provide more heat to the oven than the elongated gas burner on the other side, resulting in a heat imbalance within the oven, which is undesirable for the oven's cooking function. Similarly, if gas flows through one end of the elongated gas burner into an elongated gas burner located at the rear of the oven, such as the oven's only elongated gas burner, there will be a drop in gas pressure along the length of the burner due to the gas being led out through orifices. This would cause the single, elongated gas burner to heat the oven cavity unevenly, which is also undesirable.

[0041] This invention compensates for this imbalance by giving the elongated gas burner an asymmetrical orifice surface area. For example, the asymmetrical orifice surface area can be achieved by varying the orifice structure along the length of the elongated gas burner located at the rear of the oven cavity. The orifice size can vary along the length of the elongated gas burner. The orifice density can also vary, i.e., the number of orifices per unit length or per unit surface area of ​​the burner. The orifice area per unit length or per unit surface area of ​​the burner can vary along the length of the elongated gas burner.

[0042] Asymmetrical orifice surface areas can also describe the asymmetry of the first elongated gas burner relative to the second elongated gas burner. For example, the first elongated gas burner on one side of the oven can have a larger orifice surface area than the second elongated gas burner on the other side of the oven. A larger orifice surface area can be achieved by having larger individual orifices, a larger total number of individual orifices, or a combination thereof. The total orifice area of ​​the first elongated gas burner can be greater than the total orifice area of ​​the second elongated gas burner. Individual orifices of the first elongated gas burner can be larger than individual orifices of the second elongated gas burner. The number of orifices in the first elongated gas burner can be greater than the number of orifices in the second elongated gas burner. That is, the orifice surface area of ​​the first elongated gas burner can be asymmetrically arranged compared to the orifice surface area of ​​the second elongated gas burner.

[0043] The asymmetrical orifice surface area compensates for the gas pressure imbalance caused by the off-center location of the gas inlet. In this way, the oven cavity is supplied with a more balanced heat supply as the orifice surface area increases with distance from the gas inlet.

[0044] A gas-fired pizza oven may include a gas supply path. The gas supply path may be arranged to supply gaseous fuel from one end of the at least one elongated gas burner to the other end of the at least one elongated gas burner. The gas supply path may also be arranged to supply gaseous fuel from the rear end of the at least one elongated gas burner to the front end of the at least one elongated gas burner. The gas supply path may be arranged to supply gaseous fuel to an intermediate zone from which gas flows toward both the rear end and the front end of the at least one elongated gas burner. The gas supply path may be defined by one or more conduits.

[0045] This allows for the maintenance of a consistent gas pressure within the gas supply. Therefore, the amount of gas burned within a given length of the at least one gas burner is determined by one or more of its orifices.

[0046] Typically, manual controls are provided to regulate the airflow to the first and second elongated gas burners.

[0047] However, in some embodiments, separate first and second manual controls are provided to independently regulate the airflow reaching the first and second elongated gas burners.

[0048] The one or more gas burners may each include one or more conduits for receiving gases for combustion. A first elongated gas burner may include one or more orifices distributed along its length. A second elongated gas burner may include one or more orifices distributed along its length.

[0049] Each of the at least one elongated gas burner may include one or more (typically multiple) orifices distributed along its length.

[0050] Gas fuel supplied to one or more elongated gas burners passes through the burners and exits through one or more orifices. The gas fuel exiting one of the orifices burns, producing a flame from each orifice. The one or more flames heat the pizza oven.

[0051] In this way, one or more flames of the heating oven can be controlled by selecting the orifice distribution.

[0052] The total orifice area per unit length of the elongated gas burner can increase from the rearward combustion zone to the forward combustion zone of the at least one gas burner. The total orifice area per unit length of the elongated gas burner can also increase from the rear end to the front end of the gas burner's combustion zone. This increase can be tapered. Alternatively, the total orifice area per unit length of the elongated gas burner can be the sum of the areas of one or more orifices within a unit length of the elongated gas burner.

[0053] The orifice size or cross-section can increase in a tapered manner from the rearward combustion zone to the forward combustion zone of the at least one gas burner. The orifice size or cross-section can also increase in a tapered manner from the rear end to the front end of the gas burner combustion zone. For example, the size or cross-section of an individual orifice can increase in a tapered manner from the rear end to the front end of the gas burner combustion zone, for example, in a steadily increasing manner. The orifice size or cross-section can increase in a tapered manner from the rear end to the front end of the gas burner combustion zone through the number of orifices per unit length (e.g., orifices of uniform size) (also referred to herein as the orifice density). The orifice density can be the number of orifices per unit length of an elongated gas burner.

[0054] The number of orifices per unit length of the elongated gas burner can increase from the rearward combustion zone of the at least one gas burner to the forward combustion zone of the at least one gas burner. The number of orifices per unit length of the elongated gas burner can increase from the end of the gas burner near the rear end of the oven cavity to the end near the front end of the oven cavity. The number of orifices per unit length of the elongated gas burner can increase in a tapered manner from the end of the gas burner near the rear end of the oven cavity to the end near the front end of the oven cavity, for example, in a steadily increasing manner.

[0055] The orifice size in the forward zone is larger than the orifice size in the backward zone. The orifice size can increase from the end of the gas burner near the rear end of the oven cavity to the end near the front end. The orifice size can be the total orifice area per unit area of ​​the burner. The orifice size can be the absolute size of the orifice. The orifice size can be the orifice diameter, orifice width, or orifice length. These orifice sizes can increase from the end of the gas burner near the rear end of the oven cavity to the end near the front end.

[0056] If there is another combustion zone of the at least one gas burner behind the rearward combustion zone, and the other combustion zone is configured to provide more heating power to the oven cavity than in the rearward combustion zone, then the total orifice area per unit length can increase from the rearward combustion zone to the other combustion zone, for example, because one or more of the number of orifices or the cross-sectional area can optionally increase in a tapered manner.

[0057] Each opening can be circular in shape.

[0058] Each orifice may be elliptical in shape. Each orifice may be elongated in the length direction, which is parallel to the length of the gas burner in which the orifice is located. Each orifice may also be elongated in the width direction, which is perpendicular to the length of the gas burner in which the orifice is located.

[0059] Each orifice can be in the form of a slot. The slot can be elongated along the length of the corresponding gas burner.

[0060] The slotted orifice creates a long, narrow flame shape, which helps to heat the flame evenly.

[0061] The at least one elongated gas burner may include a single elongated slot. The average width of the slot in the backward region may be smaller than the average width of the slot in the forward region. This configuration results in less heating power generated in the backward region than in the forward region. The elongated slot may be tapered.

[0062] The at least one elongated gas burner may include a plurality of slots. The plurality of slots may be conical. For example, the width of the slot may be increased compared to the width of an adjacent slot located closer to the rear end of the oven. The increase in width facilitates the supply of fuel to the oven cavity and provides a supply of gas to be burned, the supply of which increases steadily along the length of the at least one elongated gas burner.

[0063] Greater fuel combustion is achieved in the forward combustion zone of the at least one gas burner than in the rearward combustion zone of the at least one gas burner, which enables the maintenance of a uniform temperature gradient from the rear end of the oven cavity to the front end of the oven cavity.

[0064] A gas-fired pizza oven may include an oven cavity top plate. The gas burner may be arranged to produce a flame that follows the shape of the oven cavity top plate inside the oven cavity. The oven cavity top plate is used to maintain heat within the oven cavity.

[0065] A gas-fired pizza oven may include an elongated protector. The elongated protector may extend along the length of each of the at least one elongated gas burner. The elongated protector may be located between the flame produced by the gas burner and the cooking space (e.g., a baking stone). The elongated protector may include a shield. The elongated protector may include a shield extending upward from the base of the oven cavity. The elongated protector can provide shielding between food on the cooking surface and the flame produced by the gas burner. The elongated protector prevents the food being cooked from being scorched by the flame from the gas burner. The elongated protector can help shape the flame.

[0066] A first elongated protector may extend along the length of a first elongated gas burner. The first elongated protector may be located between the flame generated by the first elongated gas burner and the cooking space (e.g., a baking stone). A second elongated protector may extend along the length of a second elongated gas burner. The second elongated protector may be located between the flame generated by the second elongated gas burner and the cooking space (e.g., a baking stone). The cooking space (e.g., a baking stone) may be located between the first elongated protector and the second elongated protector.

[0067] The gas burner may include a first elongated gas burner and a second elongated gas burner, wherein each of the first elongated gas burner and the second elongated gas burner extends within the oven cavity in a direction from the rear end of the oven cavity toward the front end of the oven cavity.

[0068] Oven cavities typically also include vents (which may be primary vents) to receive air for combustion. Typically, the (primary) vents are in gas communication with the gas burner. Typically, the (primary) vents are connected to the gas supply path. Therefore, the air received through the (primary) vents is typically mixed with the received gas to support combustion. It should be understood that a vent is a ventilation opening other than the access port. Generally, any air received through the access port during use is not used for (primary) combustion.

[0069] The oven may include (secondary) vents. The (secondary) vents can be used to supply additional air to the flame produced by the combustion of a mixture of received gas and air received through vents in gas communication with the gas burner. The (secondary) vents may be elongated and extend along the length of the gas burner. The (secondary) vents may extend between the gas burner and the wall of the oven cavity near the gas burner. The (secondary) vents may extend below the gas burner. The (secondary) vents may be configured to guide the received air through the wall between the gas burner and the oven cavity, rather than through the opposite (inward) side of the gas burner. The (secondary) vents may be elongated and extend along the length of the gas burner between the gas burner and an elongated guard. The (secondary) vents may be elongated and extend along the length of the gas burner between the gas burner and the wall of the oven cavity near the gas burner. Elongated (secondary) vents may also extend along the length of the gas burner between the gas burner and the elongated protector. A first elongated gas burner may have an associated (secondary) vent, which is a first (secondary) vent. A second elongated gas burner may have an associated (secondary) vent, which is a second (secondary) vent. The (secondary) vents may include a series of vents. The series of vents may be aligned with each other to form a vent extending along the length of the gas burner. Air received through the access port during use can support secondary combustion.

[0070] The ability to supply secondary air to the flame through secondary vents allows the desired flame profile to be established from the very beginning of heating the oven. This also enables cleaner combustion.

[0071] Secondary air entering the oven cavity via (secondary) vents between the gas burner and the oven cavity wall near the gas burner, and also between the gas burner and the elongated protector, can provide a sheathed airflow around the flame. This sheathed airflow helps to shape the flame around the interior of the oven cavity's top plate.

[0072] The elongated protector can extend in a direction away from the base of the oven cavity, thus forming a flow path between the elongated protector and the elongated gas burner. Secondary air entering the oven cavity through the secondary vent between the gas burner and the elongated protector can flow into the oven cavity along this flow path.

[0073] An elongated protector may extend in a direction perpendicular to the base of the oven cavity. This elongated protector may include a bend at a given vertical distance from the base of the oven cavity, the bend extending into the oven cavity beyond the bend. The elongated burner may also extend in a direction perpendicular to the base of the oven cavity, and may further include a bend at a given vertical distance from the base of the oven cavity. In this way, the elongated burner may conform to the internal shape of a closed dome. In this way, a flow path can be formed between the elongated protector and the closed dome. Secondary air entering the oven cavity via the secondary vents between the gas burner and the closed dome can flow into the oven cavity along this flow path.

[0074] The elongated protector can extend beyond the elongated gas burner to block any direct line of sight between the elongated gas burner and the base of the baking stone or oven cavity. The bend in the elongated protector can be located at a distance between 10 mm and 40 mm above the baking surface of the baking stone.

[0075] The oven may include a cover in the upper area of ​​the access port. The cover reduces heat loss through the access port. The cover may be light-transmitting, such as transparent, to allow observation of the oven cavity contents. Typically, a gap exists between the cover and the base of the access port, through which food can be introduced into and removed from the oven cavity when the cover is in place. The cover may be removable, for example, by removing the screws holding it in place. The cover may be replaceable.

[0076] According to a second aspect of the invention, a method of operating a gas-fired pizza oven according to a first aspect of the invention is provided, the method comprising supplying gas to at least one elongated gas burner, and the at least one elongated gas burner burning the gas, wherein the heating power generated from the combustion of gas in the rearward combustion zone is less than the heating power generated from the combustion of gas in the forward combustion zone. This reduces the temperature difference that would otherwise occur between the forward and rearward zones of the oven cavity.

[0077] According to a third aspect of the present invention, a gas-fired pizza oven is provided, comprising: an oven cavity having a receiving port for receiving food into the oven cavity for cooking and removing cooked food, the receiving port being located at a front end of the gas-fired pizza oven; a first elongated gas burner and a second elongated gas burner extending within the oven cavity in a direction from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven, each gas burner including one or more combustion zones; the first elongated gas burner and the second elongated gas burner being located on opposite sides of a cooking space within the oven cavity.

[0078] The distance spanning the width of the oven cavity between the middle portion of one or more combustion zones of the first elongated gas burner and the middle portion of one or more combustion zones of the second elongated gas burner can be greater than the vertical distance perpendicular to the width between the first line and the second line. The first line connects the front ends of the one or more combustion zones of the first and second elongated gas burners, and the second line connects the rear ends of the one or more combustion zones of the first and second elongated gas burners. In this way, the width of the oven cavity can be greater than its depth. The distance spanning the width of the oven cavity between the middle portions of the first and second elongated gas burners can be greater than the vertical distance perpendicular to the width between the first line and the second line. The first line connects the front ends of the first and second elongated gas burners, and the second line connects the rear ends of the first and second elongated gas burners.

[0079] Typically, there is no gas burner having a combustion zone spanning the oven cavity at the rear end opposite the access port. A cross-igniter may be present, extending across at least a majority of the width of the oven cavity at the rear end opposite the access port, wherein the cross-igniter is a gas burner, and the total orifice area per unit length of the gas burner is less than 50%, 35%, or 25% of the total orifice area per unit length of the at least one gas burner (typically a first elongated gas burner and a second elongated gas burner).

[0080] The distance between the first slender gas burner and the second slender gas burner can be increased from the rear end of the oven cavity toward the front end of the oven cavity.

[0081] A buffer space may exist between the first and second elongated gas burners, which are considered as a unit, and the front end of the oven. The buffer space may be located between the end of the combustion zone closest to the inlet port and the front end of the oven. The buffer space between the elongated gas burners and the front of the oven serves to promote convection within the oven when the burners are burning the gas. Convection can be further promoted by the presence of a shroud in the upper region of the inlet port. The shroud and the buffer space can be combined synergistically to promote convection. The buffer space may be at least 2 cm, optionally greater than 4 cm. Typically, the buffer space may be less than 10 cm.

[0082] A gas-fired pizza oven may include individual first and second controls to independently regulate the airflow reaching the first and second elongated gas burners. This allows for independent regulation of the airflow reaching the first and second elongated gas burners. The controls may be manual.

[0083] According to a fourth aspect of the invention, a pizza oven is provided, comprising: an oven cavity having a receiving port for receiving food into the oven cavity for cooking and removing cooked food, the receiving port being located at a front end of the pizza oven; the oven cavity having a width and a depth, wherein the width is greater than the depth. The pizza oven may include a first heater and a second heater, the first heater extending downward along one side of the oven cavity, and the second heater extending downward along an opposite side of the oven cavity. In this configuration, each of the first and second heaters is used to provide heat to the oven cavity. The first and second heaters may each be an elongated gas burner. The width of the space between the first and second heaters may be greater than its depth. The average width of the space between the first and second heaters may be greater than its depth. The first and second heaters may be independently controllable.

[0084] The first heater has a heating zone. The second heater has a heating zone. The distance spanning the width of the oven cavity between the middle of the heating zone of the first heater and the middle of the heating zone of the second heater is greater than the depth of the heating zone of either the first heater or the second heater, the depth being measured in a direction from the receiving port to the opposite rear of the oven cavity.

[0085] The shortest distance between the heating zones of the first heater and the second heater is greater than the length of the heating zone of either the first heater or the second heater.

[0086] Typically, no heater provides heat from the rear end of the oven cavity opposite the access port.

[0087] A cooking space may exist within the oven cavity. The cooking space can be the space where food is cooked within the oven. The cooking space may be between a first heater and a second heater. The cooking space may be, for example, an area on a base where food is cooked. The cooking space may be provided by a baking stone. The width of the cooking space may be greater than its depth. The average width of the cooking space may be greater than the average depth of the cooking space.

[0088] A removable partition may be present, which, when installed in a pizza oven as disclosed herein, divides the oven cavity into a first cooking space and a second cooking space, with the first cooking space located on one side of the oven and the second cooking space located on the other side. In other words, the first and second cooking spaces are located side by side in the oven.

[0089] When a removable partition is installed in a gas-fired pizza oven, the airflow to the first and second elongated gas burners (or heaters) can be independently adjusted to achieve different cooking temperatures in the first and second cooking spaces. The baking stone can comprise two parts: a first baking stone part and a second baking stone part. The baking stone parts can be separated by a partition mounting device arranged to receive the removable partition. The first and second baking stone parts can be physically separated from each other. Therefore, each of the first and second baking stone parts can maintain its temperature independently of the other. Typically, each baking stone part corresponds to its own cooking space. In other words, the first baking stone part is typically within the first cooking space, and the second baking stone part is typically within the second cooking space. The partition mounting device can be a gap between the first and second baking stone parts. The partition mounting device can extend perpendicular to the front of the oven.

[0090] The receiving port may be referred to as a food receiving opening. The width of the food receiving opening is greater than its vertical height to align with the dimensions of the cooking chamber, which may be a term for an oven cavity. Typically, the width-to-height ratio is in the range of 10:1 to 2:1, preferably in the range of 5:2 to 5:1. This dimensional ratio is similar to the dimensional ratio of a pizza with a radius greater than its vertical height. Advantageously, this allows food items with a width greater than their vertical height (e.g., pizza) to be easily inserted into the cooking chamber, and allows a shield to cover a considerable portion of the opening leading to the cooking chamber to reduce heat loss.

[0091] Typically, the height of the food receiving opening is at least 5% of the height of the cooking chamber. Optionally, the height of the food receiving opening can be at least 10% of the height of the cooking chamber. The height of the food receiving opening can be at least 20% of the height of the cooking chamber. The height of the food receiving opening can not exceed 20% of the height of the cooking chamber. Optionally, the height of the food receiving opening can not exceed 30% of the height of the cooking chamber. The height of the food receiving opening can not exceed 50% of the height of the cooking chamber. Typically, the height of the food receiving opening can not exceed 70% of the height of the cooking chamber. The height of the food receiving opening can be between 10% and 50% or between 20% and 40% of the height of the cooking chamber. Typically, the height of the food receiving opening is at least 40% of the height from the food receiving base to the top of the cooking chamber. Optionally, the height of the food receiving opening is at least 50% of the height from the food receiving base to the top of the cooking chamber. Optionally, the height of the food receiving opening is at least 60% of the height from the food receiving base to the top of the cooking chamber. Optionally, the height of the food receiving opening can be between 40% and 70% or 50% and 70% of the height from the food receiving base to the top of the cooking chamber.

[0092] The height of the food receiving orifice is typically at least 2 cm, at least 5 cm, or at least 10 cm. The height of the food receiving orifice can be less than 20 cm, less than 15 cm, less than 10 cm, or even less than 5 cm. The height of the food receiving orifice can be between 3 cm and 10 cm, between 5 cm and 12 cm, or between 6 cm and 10 cm.

[0093] Advantageously, the aforementioned size range provides a good balance between providing space for food (especially pizza) to be placed in or removed from the oven, while also maintaining heat in the cooking chamber and, in particular, maintaining convection within the unit.

[0094] The oven may not have a chimney that allows gases to exit the oven cavity upwards. There may be no chimney at the top of the oven cavity. An open access port can provide a primary or sole path for exhaust gases to exit the oven cavity.

[0095] Furthermore, the idea of ​​varying the total orifice area per unit length along the length of the elongated gas burner is useful for gas-fired pizza ovens with other configurations, such as those with elongated gas burners in the rear section of the oven cavity.

[0096] Therefore, according to a fifth aspect of the present invention, a gas-fired pizza oven is provided, comprising: an oven cavity having a receiving port for receiving food into the oven cavity for cooking and removing cooked food, the receiving port being located at a front end of the gas-fired pizza oven; and at least one elongated gas burner having one or more orifices for gas extraction, wherein the total orifice area per unit length of the one or more orifices varies along the length of the at least one elongated gas burner.

[0097] At least one elongated gas burner may extend across at least a majority of the width of the rear section of the oven cavity. The rear section of the oven cavity may be opposite the access port. The only one or more gas burners in the pizza oven are the at least one elongated gas burner that extends across at least a majority of the width of the rear section of the oven cavity. No elongated gas burner extends along either side of the oven cavity from the front to the rear.

[0098] However, at least one elongated gas burner extends within the oven cavity from the rear end of the gas-fired pizza oven toward the front end, wherein the at least one elongated gas burner is configured to provide less heating power to the oven cavity in its rearward combustion zone than in its forward combustion zone. Therefore, the gas-fired pizza oven can be a gas-fired pizza oven according to the first aspect.

[0099] The total orifice area per unit length is larger in the outward combustion zone of the elongated gas burner than in the intermediate combustion zone between the outward combustion zones, or the total orifice area per unit length is smaller in the outward combustion zone of the elongated gas burner than in the intermediate combustion zone between the outward combustion zones.

[0100] The total orifice area per unit length (of the corresponding elongated gas burner) increases linearly from the central combustion zone to the outward combustion zone. The rate of increase in the total orifice area per unit length can increase more rapidly from the central combustion zone to the outward combustion zone than linearly (e.g., parabolic or exponentially). This balances the heating of the pizza back near the sides of the oven chamber relative to the pizza back in the middle between the sides of the oven chamber. This is suitable for the typical round shape of a pizza. This is particularly advantageous when the elongated burner extends across the rear region of the oven cavity (and generally does not extend downwards along the sides of the oven cavity).

[0101] As previously mentioned, the total orifice area per unit length (of the corresponding elongated gas burner) can vary due to variations in orifice size. The orifices of the elongated burner can be positioned symmetrically about the center of the burner. This is especially true if the elongated burner extends across the rear region of the oven cavity. The orifice size, such as the orifice diameter, can vary along the length of the elongated burner between orifices. The orifice size increases along the length of the elongated burner from a minimum orifice size at its center to a maximum orifice size at each of the two ends. This increase can be from orifice to orifice. The increase in orifice size can be linear, less than linear, or greater than linear.

[0102] An orifice centered along the length of an elongated gas burner can be smaller than the other orifices of the burner. A pair of orifices centered along the length of an elongated gas burner can each be smaller than the other orifices of the burner. The orifice of the elongated gas burner furthest from the center of the burner, typically one of two identical orifices at opposite ends of the elongated burner, can be larger than the other orifices. The central orifice can have a diameter of 2.1 mm, for example, 2.10 mm. The adjacent orifice can have a diameter of 2.2 mm, for example, 2.18 mm. The next orifice can have a diameter of 2.3 mm, for example, 2.30 mm. The next orifice can have a diameter of 2.6 mm, for example, 2.60 mm. The next orifice can have a diameter of 3.0 mm, for example, 3.00 mm. The increase in orifice diameter from orifice to orifice is more rapid than linear, which helps project a flame profile from the elongated burner that can curve around a pizza cooking inside the oven. This results in improved cooking uniformity.

[0103] The at least one gas burner may include a plurality of orifices, and the total orifice area per unit length varies along the length of the at least one elongated gas burner. The at least one gas burner may include three or more orifices, and the total orifice area per unit length may vary along the length of the at least one elongated gas burner.

[0104] The number of orifices per unit length can vary along the length of the at least one elongated gas burner. The cross-sectional area of ​​the orifices can vary along the length of the at least one elongated gas burner.

[0105] The at least one elongated gas burner may include a single elongated slot. The average width of the slot may vary along the length of the elongated gas burner, thereby changing the total orifice area per unit length.

[0106] The at least one elongated gas burner may include a plurality of gas conduits, each gas conduit including one or more of the orifices, optionally with gaps between the gas conduits. Therefore, the at least one elongated gas burner may include one or more gaps between combustion zones.

[0107] According to a sixth aspect of the invention, a method of operating a gas-fired pizza oven according to a fifth aspect of the invention is provided, the method comprising supplying gas to the at least one elongated gas burner, and the at least one elongated gas burner burning the gas, wherein the amount of heating power generated by the combustion of the gas in the oven cavity varies along the length of the at least one elongated gas burner.

[0108] According to a seventh aspect of the present invention, a gas-fired pizza oven is provided, comprising: an oven cavity having a receiving port for receiving food into the oven cavity for cooking and removing cooked food, the receiving port being located at a front end of the gas-fired pizza oven; and an elongated gas burner having an asymmetrical orifice surface area.

[0109] This asymmetry in orifice surface area may mean that the gas-fired pizza oven includes a first elongated gas burner and a second elongated gas burner extending within the oven cavity from the rear end of the gas-fired pizza oven toward the front end; the first elongated gas burner and the second elongated gas burner are located on opposite sides of the cooking space within the oven cavity; wherein the first elongated gas burner has an orifice surface area different from that of the second elongated gas burner.

[0110] The asymmetry of the orifice surface area may mean that the gas-fired pizza oven includes an elongated gas burner located at the rear of the oven cavity, the orifice structure of which varies along the length of the burner. For example, the orifice surface area may vary along the length of the gas burner.

[0111] The orifice surface area can be the total area of ​​the orifices of a slender gas burner.

[0112] In an arrangement including a first elongated gas burner and a second elongated gas burner, the first elongated gas burner may have orifices of a different size than the corresponding orifices of the second elongated gas burner. The first elongated gas burner may have a concentration of orifices per unit area of ​​its outer surface that differs from the concentration of orifices per unit surface area of ​​the second elongated gas burner.

[0113] The gas supply line is typically a single gas supply line that supplies gas to a first elongated gas burner and a second elongated gas burner. In an oven arrangement having a single elongated gas burner extending along the rear of the oven cavity, the gas supply line can supply gas to the burner at a location toward one end of the elongated gas burner (e.g., at one end of the burner).

[0114] Unless otherwise explicitly described, any particular aspect of the invention described as an optional feature is an optional feature of every aspect of the invention, unless incompatible. Attached Figure Description

[0115] Example embodiments of the present invention will now be described with reference to the following figures, in which:

[0116] Figure 1A This is a side cross-sectional view of a gas-fired pizza oven according to an example of this disclosure; Figure 1B It is a front cross-sectional view of the same oven taken along line A-A';

[0117] Figure 2 This is a detailed schematic cross-sectional view of a gas burner positioned within the oven cavity of a gas-fired pizza oven, according to an example of this disclosure.

[0118] Figure 3 This is a plan view of the oven cavity of a gas-fired pizza oven according to an example of this disclosure;

[0119] Figure 4 A schematic diagram of different orifice arrangements in a gas burner is shown. Figure 4 (a) is an arrangement in which the orifice size increases along the length of the slender gas burner; Figure 4 (b) is an arrangement in which the width of the orifice increases along the length of the elongated gas burner; Figure 4 (c) is an arrangement in which the length of the orifice increases along the length of the slender gas burner; Figure 4 (d) is an arrangement in which the density of the orifice increases along the length of the slender gas burner; Figure 4 (e) is an arrangement in which the width of the slit orifice increases along the length of the elongated gas burner; Figure 4 (f) is an arrangement in which the slit orifice has the maximum width facing the front end, but not at the front end, and has another combustion zone at the rear. Figure 4 (g) is an arrangement in which the number of orifices per unit length increases from the rearward combustion zone to the forward combustion zone, but there is another combustion zone behind the rearward combustion zone, which has a larger number of orifices per unit length than the rearward combustion zone.

[0120] Figure 5 This is a floor plan of another example of a gas-fired pizza oven;

[0121] Figure 6 This is a plan view of an alternative gas oven with a gas burner spanning the rear wall;

[0122] Figure 7 yes Figure 6 A plan view of the gas burner in the embodiment;

[0123] Figure 8 It is a plan view of an oven including burners that produce flame projection that increases from the center toward the ends; and

[0124] Figure 9 (a) is a plan view of an oven that includes elongated gas burners on its side, supplied with gas by a common gas inlet positioned toward one of the burners. Figure 9 (b) is an elongated gas burner, which is located at the rear of the oven cavity when integrated into the oven. The gas inlet is located at one end of the elongated burner.

[0125] Figure 10 A detailed view of the ignition system used to ignite a slender gas burner is shown. Detailed Implementation

[0126] Provided reference Figure 1A and Figure 1B The gas-fired pizza oven 100 is described. The pizza oven includes an oven cavity 120 within which food, typically pizza, is cooked. The oven cavity is defined by a body 102. The oven includes legs 160 on which the oven can be supported on a surface. The oven includes a base 138 that forms the base of the oven cavity 120. A baking stone 126 is positioned on the base 138. A pizza (not shown) to be cooked is placed on the baking stone 126. The oven includes a top plate 104. The top plate forms a closed dome 106, which contributes to the shape of the oven cavity 120.

[0127] The gas-fired pizza oven 100 has a front end 224 and a rear end 222. A receiving port 110 is located at the front end 224 of the oven. A pizza to be cooked in the oven is inserted into the oven through the receiving port 110. A pizza cooked in the oven is removed through the same receiving port 110. The oven cavity 120 includes a forward region 124 positioned towards the front end 224 and a rearward region 122 positioned towards the rear end 222 of the oven.

[0128] A transparent shield 108 is present at the top of the access port 110 to reduce heat loss from the oven, while providing space for food to be introduced and removed, and protecting the oven operator from heat from the oven 100, while allowing observation of the food being cooked. The shield is removably attached to the oven body by screws.

[0129] An elongated gas burner extends within the oven cavity 120 from the rear end 222 of the oven toward the front end 224. Figure 1A The gas burner is not visible in the cross-sectional section. Figure 1B A cross-sectional view of the oven passing through line A-A' is shown. Figure 1B In the illustrated embodiment, the gas burner includes a first elongated gas burner 128a extending along one side of the baking stone 126 and a second elongated gas burner 128b extending along the opposite side of the baking stone 126. Elongated protectors 134a, 134b extend along each side of the baking stone 126 between the baking stone 126 and the elongated gas burners 128a, 128b. The elongated protectors 134a, 134b serve several technical functions. The oven is designed to use the elevated temperature within the oven cavity 120 to cook pizzas. The flames 146a, 146b generated by the elongated gas burners 128a, 128b are used to raise and maintain the temperature of the oven cavity 120. One function of the elongated protectors is as shielding against radiant heat between the flames generated by the elongated gas burners 128a, 128b and the food being cooked on the baking stone 126. The elongated protectors prevent the pizza from being burned by the flames 146a and 146b. The space for placing food to be cooked (the cooking space) is located between the elongated protectors and usually corresponds to the shape of the baking stone.

[0130] Each elongated gas burner 128a, 128b has a series of orifices 150 distributed along its length (see...). Figure 4 a to Figure 4 e). Gas exits the burner body through these orifices 150, thereby forming flames 146a, 146b that heat the oven cavity 120. Each gas burner 128a, 128b is arranged such that the orifice 150 points toward the closed dome 106, in such a way that the resulting flames 146a, 146b follow the internal shape of the closed dome 106.

[0131] Each elongated gas burner 128a, 128b has a combustion zone extending from the orifice closest to the rear of the oven to the orifice closest to the front of the oven. Each elongated gas burner 128a, 128b is configured such that the heating power provided by the flame 146a, 146b at the rearward combustion zone 123 of the elongated gas burner closest to the rear end 222 of the gas-fired pizza oven is different from the heating power at the forward combustion zone 125 of the elongated gas burner closest to the front end 224 of the gas-fired pizza oven. In this way, less heating power is provided to the oven cavity at the rearward combustion zone 123 of the gas burner compared to the forward zone 125, and therefore the rearward zone 122 of the oven cavity adjacent to the rearward combustion zone 123 of the gas burner is heated less than the forward combustion zone 124 of the oven cavity adjacent to the forward combustion zone 125 of the gas burner. The heating power in the illustrated embodiment is varied by changing the size of the orifice 150 along the length of the elongated gas burner.

[0132] Therefore, assuming heat loss occurs through port 110 and the width of the baking slab in the forward zone 124 is greater than its width in the backward zone 122, the temperature in the forward zone 124 will be significantly lower than the temperature in the backward zone 122 when the heating power in the forward combustion zone 125 and the backward combustion zone 123 of the gas burner is the same. In contrast, the aforementioned method of changing the heating power reduces the temperature difference between the forward and backward zones 124 and 122 of the baking slab. In one example, the size or number of orifices is configured to achieve the same slab temperature in both the forward and backward zones 124 at the target oven temperature (e.g., 400°C), regardless of these factors.

[0133] Extending along the length of each slender gas burner is a secondary air inlet. Figure 2 In the illustrated embodiment, secondary air inlets 136b and 137b extend along the length of the gas burner on both sides. Secondary air inlet 136b extends along the length of the gas burner 128b between the gas burner 128b and the wall formed by the enclosed dome 106. Secondary air inlet 137b also extends along the length of the gas burner 128b between the gas burner 128b and the elongated protector 134b. Air from the atmosphere surrounding the oven is drawn into the oven cavity 120 through the secondary air inlets 136b and 137b, forming a sheath layer for the gas exiting the orifice 150 of the elongated gas burner 128b. The oxygen supplied by the air entering through the secondary air inlets helps to produce a clean flame. The air path created by the sheath serves to maintain the flame shape around the interior of the enclosed dome 106.

[0134] Figure 3A cross-sectional plan view of the oven cavity is shown. An elongated gas burner 128a extending along one side of the oven is connected to an elongated gas burner 128b extending along the opposite side of the oven. A common gas inlet 140 supplies gas to the elongated gas burners on both sides of the oven. An ignition device 142 ignites the gas to generate an initial flame when the oven is started. In an alternative embodiment, the ignition device 142 is a cross-igniter, i.e., an elongated gas burner with a small orifice of 1.5 mm in diameter for gas extraction, configured to allow a flame ignited at one end to propagate and extend along the cross-igniter. The flame from the gas burner 128a can be used in this way to ignite the gas leaving the gas burner 128b and generate flames on both sides of the oven. However, since the cross-igniter generates less heat than the elongated gas burners 128a and 128b, overheating of the pizza back is avoided during cooking.

[0135] Secondary air inlets 136a, 137a, 136b, and 137b are each formed by a series of inlets. Elongated protectors 134a and 134b are present between the elongated gas burner and the baking slab 126. The baking slab 126 has an isosceles trapezoidal shape to match the shape of the oven cavity 120.

[0136] Figure 4 Five examples of orifice configurations for an elongated gas burner 128a are shown. In these figures, the rear portion of the burner is shown on the left side of the figure, and the front portion is shown on the right side of the figure. Figure 4 (a) is an arrangement in which the orifice size increases along the length of the elongated gas burner. Figure 4 (b) is an arrangement in which the width of the orifice increases along the length of the elongated gas burner. Figure 4 (c) is an arrangement in which the length of the orifice increases along the length of the slender gas burner. Figure 4 (d) is an arrangement where the density of the orifices increases along the length of the elongated gas burner. Figure 4 (e) is an arrangement in which the width of the slit orifice increases along the length of the elongated gas burner. Figure 4 (f) is an arrangement where the slit opening has its maximum width facing the front end, but not at the front end. There is an extension of the opening width at the rear end of the opening. Figure 4(g) is an arrangement in which the number of orifices per unit length increases from the rearward combustion zone to the forward combustion zone, but there is another combustion zone behind the rearward combustion zone, which has a larger number of orifices per unit length (and therefore a larger total area). In each case, the rearward combustion zone is generally shown as 152, and the forward combustion zone is generally shown as 154. In cases 4(g) and 4(h), the additional combustion zone behind the rearward combustion zone 152 allows for some additional combustion at the rear to maintain the desired temperature at the rear of the oven cavity, while still providing the benefit of avoiding a significant temperature drop towards the front of the oven cavity.

[0137] Figure 5 This is a floor plan of the interior of a gas-fired pizza oven, wherein the cooking area of ​​the gas-fired pizza oven has a... Figure 3 The ovens have different aspect ratios for their cooking zones. Corresponding features are labeled with corresponding numbers. The baking stone is formed by two parts 126a and 126b, which extend across the width of the cooking zone, which is defined between elongated protectors 134a and 134b on either side of the cooking zone. The overall shape of the baking stone is an isosceles trapezoid. A first elongated gas burner 128a and a second elongated gas burner 128b extend from the rear 222 of the oven toward the front 224 of the oven and are angled outwards such that they are further apart at their front than at their rear. In this example, secondary air inlets 136a and 136b are only located between the elongated gas burners and the wall formed by the dome 106.

[0138] Each elongated gas burner has a combustion zone 127 (shown in dots), and in this embodiment, optionally, each combustion zone includes a forward combustion zone that produces greater heating power than the backward combustion zone, as previously described, or heating is consistent along the length of each combustion zone.

[0139] There is no elongated gas burner spanning the rear 226 of the oven cavity. As previously described, the access port extends across the front 224 of the oven, with the shroud in the upper region, as... Figure 1A As shown.

[0140] The area between the combustion zones of the elongated gas burners is quadrilateral. The distance between the middle of the combustion zone of the first elongated gas burner and the middle of the combustion zone of the second elongated gas burner (indicated by arrow 230) is greater than the distance between the front and rear of the combustion zones, which is perpendicular to this distance (indicated by arrow 245). The width of this area between the combustion zones of the elongated gas burners (the width across the oven cavity) is greater than its depth (parallel to the depth of the oven cavity). It should be noted that the cooking space is not as wide as the space between the first and second elongated gas burners because it is defined by the elongated protector.

[0141] We have found that the aspect ratio of this region, which is wider than deep, defined by the combustion zone of an elongated gas burner, is unexpectedly advantageous for several reasons, where the burners are located on opposite sides of the cooking space, the access port 110 is at the front, and there is generally no burner spanning the rear wall. First, when cooking relatively large pizzas, it is advantageous for the flame to heat opposite sides of the pizza. The pizza can then be rotated 90° once to allow for even cooking from all sides. This would not be possible if there were burners spanning the rear wall and one or both side walls. Second, two smaller diameter pizzas can be cooked side-by-side at once, in which case one pizza can be removed at a time. Each pizza will receive radiant heat from the flames of its individual burner, while also being heated by the air in the oven cavity and the baking stone. For example, the cooking space can be at least 24 inches (61 cm) wide to cook pizzas with a diameter of 24 inches (61 cm), but it can also be used to cook two pizzas with a diameter of up to 12 inches (30.5 cm) side-by-side. The embodiment without a burner at the rear wall has the advantage that if the pizza slides when the pizza shovel is pushed underneath to remove the pizza, the pizza will not slide toward the burner.

[0142] This configuration, where the width of the cooking surface is greater than its depth, works well in conjunction with one or more of the following features described above:

[0143] - An isosceles trapezoidal baking surface and burners, the burners being spaced further apart at the front than at the rear, as this allows for extra space for loading and removing pizzas;

[0144] - As described above, the burner generates more heat in the forward combustion zone than in the backward zone, which compensates for heat loss through the access port.

[0145] - A shield in the upper area of ​​the receiving port, the shield limiting heat loss through the receiving port while still allowing loading and unloading of one or more pizzas.

[0146] Furthermore, separate airflow controls are provided for the burners on both sides, independently controlling the gas supply rate to the burners. In contrast to devices with burners along the rear wall and at least one side (where uniform heating is given higher priority), the separation of the burners on opposite sides of the cooking surface means that it is technically advantageous to select different gas flow rates to the gas burners on opposite sides, and thus provide different heating powers. This allows for the cooking of two pizzas side-by-side with different radiant heat, or for adjusting the temperature inside the oven and across the baking stone when pizzas are loaded or removed from different sides of the baking chamber. However, when cooking a single, larger pizza, or if it is desired to cook a larger pizza with more than one rotation step, the burners can be adjusted to have a corresponding heating power.

[0147] In one embodiment, the slot in the baking slab 126 serves as a mounting slot 144, in which a partition 149 can be installed. The uninstalled partition... Figure 5 As shown in the diagram, the slot defines two sections 126a and 126b of the baking stone 126. After installation, the partition 149 creates a first cooking space 148a and a separate second cooking space 148b. The partition does not need to completely separate the first and second cooking spaces. The temperature of each of the first and second cooking spaces 148a can be independently adjusted by regulating the airflow to the burners or by adjusting the heating power of any heat supply to the oven. Therefore, the oven can be used with a single larger cooking space or with two smaller cooking spaces separated by the partition. The two smaller cooking spaces can be controlled to independent temperatures. Only one of the first and second cooking spaces can be used for cooking by igniting a single gas burner.

[0148] The variation in the orifice cross-sectional area per unit length of a gas burner is also useful in other configurations, and Figure 6 An oven with an elongated gas burner 228 is shown, which extends across most of the width of the rear of the pizza oven, which also has an access port 110 at its front. Gas is supplied to the gas burner 228 from a single central inlet 240, and the gas extends outward to either side of the gas burner. Figure 7 As shown, the number of orifices per unit length in the outward zones 227a, 227b at either end of the gas burner 228 is greater than the number of orifices per unit length in the intermediate zone 229 between the outward zones. The advantage of this configuration is that it allows the outer edges of the oven to be heated more than the center, which we have found to reduce temperature variations across the width of the baking slab.

[0149] Figure 8 A plan view of an oven is shown, which does not have side burners but instead has a rear gas burner 228 that produces a flame 146 from its orifice 150. The flame 146 is projected gradually into the oven cavity from the center of the elongated gas burner to its longitudinal end. In this way, the profile of the flame projected from the burner curves around the pizza 199 being cooked inside the oven, thereby improving cooking uniformity. To achieve this, the surface area per unit length of the orifice of the rear gas burner 228 increases at a gradually increasing rate from the center of the gas burner (used as the intermediate zone) to the outer end of the combustion zone of the rear gas burner (used as the outward zone). In one example, the rear gas burner 228 has a circular orifice extending outward from the center of the burner in any direction, continuously having diameters of 2.10 mm, 2.18 mm, 2.30 mm, 2.60 mm, and 3.00 mm.

[0150] Figure 9 (a) is a plan view of the oven, in which the gas supply inlet 340 of the oven 300 is positioned facing one side of the oven. Gas enters from the rear end 322 of the oven.

[0151] A first elongated gas burner 328a and a second elongated gas burner 328b are located on the side of the oven cavity 326. Each of the first elongated gas burner 328a and the second elongated gas burner 328b is connected to a gas supply inlet 340. A connecting channel 329 provides a gas connection from the inlet 340 to the first elongated gas burner 328a and to the second elongated gas burner 328b. In the illustrated embodiment, the internal cross-sectional area of ​​the connecting channel is smaller than the internal cross-sectional area of ​​the elongated gas burner. In another embodiment (not shown), the connecting channel includes an orifice and also functions as an elongated burner along the rear of the oven cavity. Each of the first elongated gas burner 328a and the second elongated gas burner 328b extends from the rear end 322 of the oven to the front end 324 of the oven. Because the gas inlet is located closer to the second elongated gas burner 328b and farther from the first elongated gas burner 328a, the gas flow rate entering the first elongated gas burner 328a from inlet 340 is less than the gas flow rate entering the second elongated gas burner 328b. To compensate for this difference in gas flow rate, the orifice surface area of ​​the first elongated gas burner 328a (the total area of ​​the orifices in the first elongated gas burner) is greater than the orifice surface area of ​​the second elongated gas burner 328b (the total area of ​​the orifices in the second elongated gas burner). Therefore, compared to the case where the orifice surface area is the same on either side, the heat output from the elongated gas burners is more evenly balanced on either side.

[0152] Figure 9(b) is an elongated gas burner 528, which is located at the rear of the oven cavity when incorporated into the oven. A gas inlet 540 is located at one end of the elongated burner. Heating orifices 550 are asymmetrically distributed along the length of the burner; in other words, the orifice surface areas are asymmetrical. A flame-tracking orifice 544 follows a line toward the rear of the heater, where the ignition unit is located when the burner is placed in the oven.

[0153] Figure 10 (a) illustrates details of another embodiment, wherein the ignition source includes a first ignition electrode 446a and a second ignition electrode 446b. A spark is generated between the first and second ignition electrodes by applying a high-voltage pulse. The spark ignites gas exiting the elongated gas burner through a flame-tracking orifice 444 around the burner, forming an ignition flame that connects to an orifice 450 extending along the length of the burner. A heated flame generated by the elongated gas burner is ignited in this manner. A shroud 448 is attached to the elongated gas burner 428 and positioned above the flame-tracking orifice, such that a path is formed between the outer surface of the elongated gas burner and the shroud 448 along which the ignition flame advances to the orifice 450. The shroud 448 creates a closed volume 452 between the elongated burners 428, which helps to concentrate the gas exiting from the flame-tracking orifice 444, thereby facilitating the ignition of the ignition flame and its advancement toward the orifice 450. The cover 448 also protects the enclosed volume 452 from gusts of wind that could disperse the gas or even extinguish the ignition flame. Figure 10 (b) shows a plan view of the ignition system and the slender burner. (See diagram below.) Figure 10 (b) As can be seen, the distribution of orifices along the elongated gas burner 428 is non-uniform along the length of the burner. In the illustrated embodiment, the total orifice area per unit length of one or more orifices is larger away from the center of the burner 428 than at the center.

[0154] In the description and claims of this specification, the words “comprising” and “containing,” and variations thereof, mean “including but not limited to,” and are not intended to exclude other components, wholes, or steps. Throughout the description and claims of this specification, the singular includes the plural unless the context requires otherwise. In particular, when the indefinite article is used, this specification should be understood to consider both the plural and the singular unless the context requires otherwise.

[0155] Features, integrals, characteristics, or groups described in connection with a particular aspect, embodiment, or example of the invention should be understood to be applicable to any other aspect, embodiment, or example described herein, unless incompatible therewith. All features disclosed in this specification (including any appended claims, abstract, and drawings) and / or all steps of any method or process so disclosed may be combined in any combination, unless at least some of these features and / or steps are mutually exclusive combinations. The invention is not limited to the details of any of the foregoing embodiments. The invention covers any novel feature or any novel combination of features disclosed in this specification (including any appended claims, abstract, and drawings), or any novel feature or any novel combination of steps in any disclosed method or process.

Claims

1. A gas-fired pizza oven, comprising: The oven cavity has a receiving port for receiving food into the oven cavity for cooking and removing cooked food. The receiving port is located at the front end of the gas-fired pizza oven. At least one elongated gas burner, said at least one elongated gas burner having one or more orifices for gas extraction. The total orifice area per unit length of the one or more orifices varies along the length of the at least one elongated gas burner.

2. The gas-fired pizza oven according to claim 1, wherein the at least one elongated gas burner extends within the oven cavity in a direction from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven; The at least one elongated gas burner is configured to provide less heating power to the oven cavity in the rearward combustion zone of the at least one gas burner than in the forward combustion zone of the at least one gas burner.

3. The gas-fired pizza oven of claim 1, wherein at least one elongated gas burner extends across at least a majority of the width of the rear section of the oven cavity.

4. The gas-fired pizza oven according to any one of the preceding claims, wherein the total orifice area per unit length of orifice is larger in the outward combustion zone of the elongated gas burner than in the intermediate combustion zone between the outward combustion zones.

5. The gas-fired pizza oven according to any one of claims 1 to 3, wherein the total orifice area per unit length of orifice is smaller in the outward combustion zone of the elongated gas burner than in the intermediate combustion zone between the outward combustion zones.

6. The gas-fired pizza oven according to any one of the preceding claims, wherein the rate of increase of the total orifice area per unit length increases from the intermediate combustion zone to the outward combustion zone.

7. A gas-fired pizza oven according to any one of the preceding claims, wherein the number of orifices per unit length varies along the length of the at least one elongated gas burner.

8. A gas-fired pizza oven according to any one of the preceding claims, wherein the at least one elongated gas burner comprises a plurality of gas pipes, each of the gas pipes comprising one or more of the orifices, optionally having a gap between the gas pipes.

9. A gas-fired pizza oven, comprising: The oven cavity has a receiving port for receiving food into the oven cavity for cooking and removing cooked food. The receiving port is located at the front end of the gas-fired pizza oven. At least one elongated gas burner, the at least one elongated gas burner extending within the oven cavity in a direction from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven; The at least one elongated gas burner is configured to provide less heating power to the oven cavity in the rearward combustion zone of the at least one gas burner than in the forward combustion zone of the at least one gas burner.

10. The gas-fired pizza oven of claim 9, wherein the at least one elongated gas burner comprises a first elongated gas burner and a second elongated gas burner, wherein each of the first elongated gas burner and the second elongated gas burner extends within the oven cavity in a direction from the rear end of the oven cavity toward the front end of the oven cavity.

11. The gas-fired pizza oven according to any one of claims 9 to 10, wherein the cross-sectional area of ​​the orifice increases from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven.

12. The gas-fired pizza oven according to any one of claims 9 to 11, wherein the density of the orifices increases from the rearward combustion zone of the at least one gas burner to the forward combustion zone of the at least one gas burner.

13. The gas-fired pizza oven according to any one of claims 9 to 12, wherein each of the at least one elongated gas burner comprises a single elongated slot, wherein the average width of the slot is smaller in the rearward combustion zone of the at least one gas burner than in the forward combustion zone of the at least one gas burner.

14. The gas-fired pizza oven according to any one of claims 9 to 13, wherein the at least one elongated gas burner comprises a plurality of elongated slots, wherein the width of the slots increases compared to the width of an adjacent slot located closer to the rear end of the oven.

15. The gas-fired pizza oven according to any one of claims 9 to 14, comprising a gas supply path arranged to supply a gaseous fuel stream from the rear end of the at least one elongated gas burner to the front end of the at least one elongated gas burner.

16. The gas-fired pizza oven according to any one of claims 9 to 15, wherein the oven cavity has a width that increases from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven, and wherein a first elongated gas burner and a second elongated gas burner are present, and wherein the distance between the first elongated gas burner and the second elongated gas burner increases from the rear end of the oven cavity toward the front end of the oven cavity.

17. The gas-fired pizza oven according to any one of claims 9 to 16, wherein the oven cavity has a trapezoidal cooking space and a trapezoidal baking stone.

18. The gas-fired pizza oven according to any one of claims 9 to 17, wherein each of the at least one elongated gas burner includes one or more orifices distributed along its length.

19. The gas pizza oven according to any one of claims 9 to 18, comprising an elongated protector for the at least one elongated gas burner, the elongated protector extending along the length of the at least one elongated gas burner between the at least one elongated gas burner and the cooking space.

20. The gas-fired pizza oven according to any one of claims 9 to 19, comprising a vent extending along the length of each of the at least one elongated gas burner between the at least one elongated gas burner and a wall of the oven cavity adjacent to the at least one elongated gas burner.

21. The gas-fired pizza oven according to any one of claims 9 to 20, wherein the forward combustion zone of the at least one gas burner is positioned closer to the access port than the backward combustion zone of the at least one gas burner, and wherein the position of the forward combustion zone of the at least one gas burner corresponds to the position of the maximum value of the heating power of the gas burner, and the position of the backward combustion zone of the at least one gas burner corresponds to the position of the minimum value of the heating power of the gas burner.

22. The gas-fired pizza oven according to any one of claims 9 to 21, comprising a secondary combustion zone of the at least one gas burner located behind the rearward combustion zone, the secondary combustion zone being configured to provide more heating power to the oven cavity than that in the rearward combustion zone.

23. A method of operating a gas-fired pizza oven according to any one of claims 9 to 22, the method comprising supplying gas to the at least one gas burner, and the gas burner burning the gas, wherein the combustion of the gas in the backward zone produces less heating power than in the forward zone.

24. A gas-fired pizza oven, comprising: The oven cavity has a receiving port for receiving food into the oven cavity for cooking and removing cooked food. The receiving port is located at the front end of the gas-fired pizza oven. A first elongated gas burner and a second elongated gas burner extend within the oven cavity in a direction from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven, each gas burner including one or more combustion zones. The first elongated gas burner and the second elongated gas burner are located on opposite sides of the cooking space within the oven cavity.

25. The gas-fired pizza oven of claim 24, wherein the distance across the width of the oven cavity between the middle portion of the one or more combustion zones of the first elongated gas burner and the middle portion of the one or more combustion zones of the second elongated gas burner is greater than the vertical distance perpendicular to the width between the first line and the second line, the first line connecting the front ends of the one or more combustion zones of the first elongated gas burner and the second elongated gas burner, and the second line connecting the rear ends of the one or more combustion zones of the first elongated gas burner and the second elongated gas burner.

26. The gas-fired pizza oven of claim 24 or claim 25, wherein there is no gas burner having a combustion zone across the oven cavity opposite the rear end of the receiving port.

27. The gas-fired pizza oven of claim 24 or claim 25, further comprising a cross igniter extending across at least a majority of the width of the rear end of the oven cavity opposite the access port, wherein the cross igniter is a gas burner and the total orifice area per unit length of the gas burner is less than 50% of the total orifice area per unit length of the at least one gas burner.

28. The gas-fired pizza oven according to any one of claims 24 to 27, comprising individual first and second controls for independently regulating the airflow reaching the first elongated gas burner and the second elongated gas burner.

29. The gas-fired pizza oven according to any one of claims 1 to 22 and 24 to 28, including a shroud in the upper region of the receiving port.

30. The gas-fired pizza oven according to any one of claims 9 to 29, wherein the first elongated gas burner has an orifice surface area different from that of the second elongated gas burner.

31. A pizza oven, comprising: The oven cavity has a receiving port for receiving food into the oven cavity for cooking and removing cooked food. The receiving port is located at the front end of the pizza oven. The oven cavity has a width and a depth, wherein the width is greater than the depth; and A first heater and a second heater, the first heater extending downward along one side of the oven cavity and the second heater extending downward along the opposite side of the oven cavity.

32. The pizza oven of claim 31, wherein the first heater and the second heater are independently controllable.

33. The pizza oven according to claim 31 or claim 32, further comprising a removable partition that divides the oven cavity into a first cooking space and a second cooking space.

34. A gas-fired pizza oven, comprising: An oven cavity having a receiving port for receiving food into the oven cavity for cooking and removing cooked food, the receiving port being located at the front end of the gas-fired pizza oven; and Slender gas burner, The elongated gas burner described therein has an asymmetrical orifice surface area.

35. The gas-fired pizza oven of claim 34, further comprising a gas inlet supplying gas to the elongated gas burner at a location facing one end of the elongated gas burner.

36. The gas-fired pizza oven of claim 35, wherein the density of the orifice surface area increases with distance from the gas inlet.

37. The gas-fired pizza oven according to any one of claims 34 to 36, wherein The elongated gas burner is a first elongated gas burner, and the oven further includes a second elongated gas burner, wherein each of the first elongated gas burner and the second elongated gas burner extends within the oven cavity in a direction from the rear end of the gas-fired pizza oven toward the front end of the gas-fired pizza oven. The first elongated gas burner and the second elongated gas burner are located on opposite sides of the cooking space within the oven cavity; The first elongated gas burner has an orifice surface area that is different from that of the second elongated gas burner.

38. A gas-fired pizza oven, comprising: An elongated gas burner having one or more orifices extending along the length of the elongated gas burner; The elongated gas burner has multiple flame tracking orifices, which are distributed along a line at an angle to the length of the elongated gas burner. An ignition source, wherein the ignition source is used to generate an ignition flame at the flame tracking orifice.

39. The gas-fired pizza oven of claim 38, further comprising a cover positioned above at least one of the flame tracking orifices.

Images