HEATING DEVICE FOR AN ELECTRIC PIZZA OVEN INTENDED TO COOK FRESH OR FROZEN PRODUCTS CHARACTERIZED BY A TWO-PHASE SUCCESSIVE COOKING PROCESS

Abstract

Heating device for an electric pizza oven intended for cooking fresh or frozen products characterized by a two-phase successive cooking process, compatible with installation on a domestic electrical network; The process is distinguished by: • A first phase of heating the oven by means of the mineral base (b) which is itself heated by the emitters (a), • A second phase of simultaneous cooking of the pizza dough by the heat load of the mineral base (b), the short-wave infrared halogen emitters (e) then being activated, arranged on the ceiling of the oven (f), The device is composed of electric heating elements (a) placed under the base of the oven (b), a mineral base (b) receiving a recess (c) within it, short-wave infrared halogen emitters (e) arranged on the ceiling of the oven enclosure (f), and a control system (g) for alerting when the temperature has been reached.

Description

Heating element for electric pizza ovens with a two-phase cooking process The invention relates to a heating device for an electric pizza oven intended for cooking fresh or frozen products according to a process involving two successive cooking phases: 1) the device being compatible with installation on a domestic electrical network (16A), 2) the process is characterized by: o A first phase of preheating the oven via the mineral hearth, which is itself heated by the emitters placed beneath it, which heats the hearth until it reaches the temperature necessary for baking the dough, o One second of simultaneous cooking: ■ Pizza dough is cooked by the heat generated by the mineral base, with the heating elements underneath switched off while the dough is cooked by the thermal energy stored in the base through a phenomenon of inertia. ■ Short-wave infrared halogen emitters are then triggered, arranged on the ceiling of the oven so as to cook the filling. State of the experts: Prior to this invention, all professional pizza oven systems were designed using a simultaneous heating method for the upper and lower sections. This presented numerous drawbacks, as they were primarily designed to cook partially or fully frozen products, and under these conditions, it was crucial to ensure both perfect cooking of the dough and the topping quickly (since these products were intended for fast food). However, the cooking requirements were contradictory, as the goal was to achieve: a baking of the dough which allows to obtain a crispy baked result, an evacuation of the excess moisture contained in the filling due to the amount of water present in it. There are many professional electric pizza ovens with rapid cooking capabilities (suitable for cooking fresh or frozen pizzas), equipped with two heating systems and based on several technologies: a) The first technology consists of two parts: the first part consists of an electrical resistance placed at the bottom of the oven chamber on which rests a mineral plate diffusing the heat to bake the dough; the second part is composed of Infrared lamps (also called shortwave heating rays) cook the filling. However, these products are limited by several factors: In terms of heating systems, known models feature a dual heating system, with both upper and lower elements. This is necessary because, when baking pizzas, it's not the internal temperature of the oven that cooks the pizza dough, but rather the contact with the baking sheet (since pizzas are flat and thin, the center of the dough cooks quickly). The upper heating element provides additional heat to both dissipate excess humidity and further cook the toppings. However, this dual heating system operates simultaneously, which leads to several known problems: Firstly, the combined energy consumption of both sources often necessitates switching from the domestic electrical grid to a three-phase network. For the few appliances that do draw power from the domestic grid, their thermal capacity is reduced due to insufficient power. o depending on whether it is a fresh pizza or a pre-cooked frozen one or a raw frozen one, or whether the ingredients have been frozen or not, the cooking constraints are different in that it is a matter of obtaining perfect cooking of the whole (not too much, not too little cooked with the crispy feeling of the dough without it being hardened, and with a rendering of the cooked and gratinéed ingredients that do not release water into the dough in order to make it soggy) without the humidity caused by the defrosting of the food disturbing the expected organoleptic characteristics (it is necessary that the reheated or cooked pizza be equal in taste to that of a fresh pizza made immediately by a cook).In this area, the results of pizza re-baking ovens are quite disparate, in that the cooking is either too intense, or uneven, or suitable for frozen products and not for fresh products, without the overall results being able to equal the quality of a fresh pizza made by a professional. b) a second technology differs from the first in that it consists of quartz heating elements both at the top and bottom of the cooking chamber. Finally, all these technologies are equipped with a probe that measures the temperature of the oven's interior, but never the cooking surface. This is because the probe doesn't touch the cooking surface but is free within the oven chamber, meaning the measured temperature isn't the one that actually affects the pizza dough's cooking. This causes significant problems that cannot be fully controlled due to the numerous existing industrial processes in the fast-food industry. The present invention addresses these various inconveniences. Presentation of the invention: The invention relates to a heating device for an electric pizza oven intended to cook fresh or frozen products according to a process in two successive cooking phases, the device being compatible to be installed on a domestic electrical network (16A). The process is characterized by: o A first phase of preheating the oven via the mineral hearth, which is itself heated by the emitters placed beneath it, which heats the hearth until it reaches the temperature necessary for baking the dough, o One second of simultaneous cooking: ■ Pizza dough is cooked by the heat generated by the mineral base, with the heating elements underneath switched off while the dough is cooked by the thermal energy stored in the base through a phenomenon of inertia. ■ Short-wave infrared halogen emitters are then triggered, arranged on the ceiling of the oven so as to cook the filling. The device is characterized in its composition by: Electric heating elements (a) placed under the oven floor (b), intended to preheat the oven, A mineral base (b) having a recess (c) within it, a recess intended to receive the temperature probe (d) inside the base, said resistance being in contact with the base so as to have a precise thermal measurement of the base (this for the purpose of controlling the baking of the dough), while it can be detached from it in order to ensure its cleaning, Short-wave infrared halogen emitters (e) arranged in the ceiling of the oven enclosure (f), whose function is to cook the filling and very quickly remove the moisture contained in it, A control system (g) for alerting when the preheating temperature is reached and triggering the second cooking phase, which causes the heating elements under the base to stop and the infrared halogen emitters to turn on for a duration managed by a timer (h) placed in the control system. The work cycle is based on the following actions: 1. A first heating phase of the oven floor (b) to temperature by the electric emitters (a) placed under the floor. The temperature probe (d) is placed in the center of the floor (b) so as to obtain precise information on the temperature reached by the floor. (The aim is to determine the temperature of the hearth, not that of the oven cavity). When the temperature is reached, the control system (g) automatically switches off the electric heating elements (a) under the hearth, indicating to the user that the oven is ready for cooking the ingredients. 2. The user then positions the pizza in the oven and triggers the ignition of the infrared emitters (e) via the timer (h) integrated into the control unit (g), 3. The cooking of the ingredients is then carried out by the emission of the short-wave infrared halogen emitters (e) placed on the ceiling of the oven (f), while the dough is cooked by the pre-heated base (b) (without intervention of the electric heating elements during this cooking phase), the short-wave emitters being triggered by the user who indicates the cooking time via a timer placed in the appliance. The control system (g) maintains the sole (b) at the programmed ideal temperature via the electrical resistances (a), as long as the user has not triggered the ignition of the infrared halogen emitters (e). The device is made compatible for use on a domestic electrical network in that the two heating phases use only: for the first, electric heating resistances (a), for the second, short-wave halogen emitters (e), so that these two energy sources are never used simultaneously. Figure: 1 / 2: Cross-section view of the oven 2 / 2: Front view of the oven Glossary : (a) Electric heating elements placed under the floor, (b) Sole, (c) Reservation in the sole (to receive the temperature probe), (d) Temperature probe, (e) Shortwave allogeneic transmitters, (f) Ceiling of the furnace enclosure, (g) Control, (h) Timer.

Claims

DEMANDS 1. Heating method for an electric pizza oven intended for cooking fresh or frozen products characterized in that it comprises two successive cooking phases and by a device compatible with being installed on a domestic electrical network; The process is distinguished by: o A first phase of heating the oven by means of the mineral hearth (b) which itself is heated by heating elements (a) placed under it, which charge the hearth with temperature until it reaches the temperature necessary for baking the dough, a precise thermal measurement of the hearth being ensured by a temperature probe (d) placed within the mineral hearth (b), o A second simultaneous cooking phase: ■ Pizza dough is cooked by the heat load of the mineral base (b), the heating elements (a) placed beneath it being switched off while the dough is cooked by the thermal energy stored in the base (b) according to a phenomenon of inertia, ■ Shortwave infrared halogen emitters (e) then triggered, arranged on the ceiling of the oven (f) so as to cook the filling.

2. Heating device for an electric pizza oven intended for implementing the heating process according to claim 1, comprising: o Electric heating elements (a) placed under the oven floor (b), intended to preheat the oven, o A mineral sole (b) receiving a recess (c) within it, a recess intended to receive the temperature probe (d) inside the sole, said resistance being in contact with the sole so as to have a precise thermal measurement of the sole, while it can be detached from it in order to ensure its cleaning, o Short-wave infrared halogen emitters (e) arranged in the ceiling of the oven enclosure (f), whose function is to cook the filling and very quickly remove the moisture contained in it, 5. A temperature warning system (g) for reaching the target temperature preheating and triggering of the second cooking phase caused by the action of stopping the heating elements placed under the base and turning on the infrared halogen emitters (e) according to a duration managed by a timer (h) placed in the control unit. 10 3. Heating device according to claim 2 characterized in that the two heating phases use only: for the first, electric heating resistances (a), for the second, short-wave halogen emitters (e), so that these two energy sources are never used simultaneously.

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