Device for continuous air circulation in impingement electric ovens

Abstract

The present patent application discloses a device for continuous air circulation in impingement electric ovens, pertaining to the field of ovens for cooking food in general, and more specifically for use in electric ovens for cooking pizzas, provided with catalytic converter filters that eliminate the need for extraction; it comprises an apparatus integrated into an impingement electric oven (1A), provided with a catalytic air filter (35), thereby eliminating the need for an extractor hood, and more specifically comprises a rigid metal structure that incorporates a cooking chamber (5) and chambers for distributing hot air into said cooking chamber (5), a centrifugal fan, and the catalytic air filter (35).

Description

[0001] "DEVICE FOR CONTINUOUS AIR MOVEMENT IN ELECTRIC OVENS WITH IMPED AIR"

[0002] Field of invention

[0003]

[0001] The present invention patent has as its object a device for continuous movement of air in electric ovens with impinged air, belonging to the field of ovens for cooking food, for use more precisely in electric ovens for cooking pizzas, equipped with a catalytic converter filter that dispenses with exhaust.

[0004]

[0002] This is a device, which includes a cooking chamber, designed to promote improved air movement inside the same for cooking pizzas, but it finds application in the finishing or regeneration of various chilled or frozen foods with excellent results in terms of sensory properties (texture, appearance, flavor).

[0005] State of the art

[0006]

[0003] With the growing need to reduce energy consumption, various types of ovens for cooking pizza-type foods have been appearing on the market, replacing wood-fired ovens, as a measure to adopt environmentally correct and more economical policies.

[0007]

[0004] The application of more recent energy reduction technologies assists the food industry in developing products with lower energy consumption, as well as in establishing more efficient processes and better controlling existing processes.

[0008]

[0005] In this regard, more recently electric ballast ovens with forced air have appeared on the market for generic foods.

[0009]

[0006] Impeded air technology involves the forced movement of air inside the cooking chamber.

[0010]

[0007] In order to establish the state of the art, some patent documents that deal with electric ovens can be cited, however without reaching the inventive merit, differences and constructive arrangement now revealed, as follows below.

[0011]

[0008] Patent document US9320284B2, entitled "SPLIT-FLOW ROLLING CONVEYOR OVEN" discloses a convection oven system including a baking chamber, a heat source for generating heat to be supplied to the baking chamber, a centrifugal blower in airflow communication with the heat source, a distribution housing in airflow communication with the centrifugal blower, the air distribution housing having a plurality of outlets, and at least one heat distribution finger in airflow communication with the plurality of air distribution outlets in the housing. Heated air generated by the heat source is forced by the centrifugal blower through the air outlets of the distribution housing into at least one finger for distribution into the baking chamber.

[0012]

[0009] Patent document US20100058936A1, entitled "RECICULATING END COVER PLATES FOR CONVEYOR OVEN" discloses a conveyor oven comprising a heated cavity having an inlet opening and an outlet opening. A conveyor within the cavity extends between the openings. A cover plate is coupled to the oven to at least partially define one of the openings. The cover plate includes at least one air inlet port and at least one air return port in fluid communication with each other through the first cover plate. Heated air in the cavity enters the cover plate through at least one air inlet port adjacent the opening and exits the cover plate through at least one air return port at a location within the cavity that is spaced from the opening, thereby redirecting heated air that would otherwise escape from the cavity through the return port into the cavity.

[0013]

[0010] Patent document US20080264402A1, entitled "OVEN WITH COLD AIR RETURN DEFLECTOR AND METHOD FOR CIRCULATION OF AIR IN AN OVEN" relates to an oven for heat treatment of products and includes an oven for preparing pizza and similar types of food products. The oven incorporates one or more return air deflectors to lengthen the flow of hot air across the surface to be heated, as well as to provide heating of stagnant air in the zone adjacent to the finger duct.

[0014] Deficient points of the state of the art

[0015]

[0011] The main drawback of the objects disclosed in the patent documents above and of other electric forced air ovens found on the market to date lies in the fact that they are not suitable for cooking pizzas, especially raw dough.

[0016]

[0012] It has been observed, in practice, that the impinged air technique used to date promotes irregular cooking in these foods, causing marks that resemble a chessboard, establishing points that alternate between "excessively cooked" and "not cooked enough".

[0017]

[0013] This undesirable phenomenon is due to the high air speed, combined with the low height of the cooking chamber.

[0018]

[0014] Patent document US9320284B2 (Split-flow scroll conveyor oven) discloses a conveyor oven in which food passes through the cooking chamber where it is supplied with hot air above and below the food. Heat distribution in the cooking chamber is carried out by tubes equipped with holes; this is a constructive structure distinct from the subject matter of this patent application.

[0019]

[0015] In turn, patent document US20100058936A1 (Recirculating end cover plates for conveyor oven) shows an oven where the food is moved by a conveyor in its cooking chamber, which has air channels above and below the food, which supply air at high speed, since it does not present any similarity with the object of the present patent application and only indicates the general state of the art.

[0020]

[0016] Patent document US20080264402A1 (Ovens with cold air return deflector and methods for air circulation in an oven) refers to an oven equipped with a cooking chamber, with a food inlet and outlet, where the food is moved by a conveyor belt, and the cooking cavity is equipped with air ducts in the upper and lower portion, which supply air towards the conveyor belt, whose constructivity is completely different from the subject of the present patent application, so that it only indicates the general state of the art.

[0021] Proposed solution

[0022]

[0017] It was with the aim of solving this inconvenience that, after countless researches and studies, the inventor created and developed the object of the present patent, designing a device for continuous air movement in electric ovens with impinged air.

[0023]

[0018] In addition to knowledge of the thermophysical properties of the product, understanding the impact of different cooking conditions on the transformations that occur in the product, associated with its sensory properties (texture, appearance, flavor), becomes an indispensable tool for the development of new techniques.

[0024]

[0019] In this context, to obtain the present patent application, several versions of cooking devices with ventilation means were developed, which are composed of an electric motor, frequency inverter, turbine, resistors, catalytic converter, diffusers, centrifugal accelerators, and air outlet holes, to guarantee cooking quality in up to three minutes.

[0025]

[0020] This resulted in a device that, using high-speed air convection in a compact electric oven, achieves a result similar to that of a wood-fired oven, saving space and energy and without the need for an exhaust hood.

[0026]

[0021] During the development of the device being presented, it was difficult to ensure the uniformity of the pizza, similar to that made in traditional wood-fired ovens. For an accurate evaluation, computer fluid dynamics (CFD) tools and several food tests were used.

[0027]

[0022] It is observed that the device, which is the object of this patent, in its new constructive form, is based on a mechanical design of stainless steel parts specifically sized for this purpose. For manufacturing, jigs and robots are used to weld the parts, making variations practically null.

[0028] Brief description of the arrangement drawings

[0023] To complement this description in order to obtain a better understanding of the characteristics of the present invention and in accordance with a preferred practical implementation thereof, the attached description includes a set of drawings, where, in an exemplified, although not limitative, manner, the following is represented:

[0029] FIG. 1 - Shows a front perspective view of the device.

[0030] FIG. 2 - Shows a rear perspective view of the device.

[0031] FIG. 3 - Shows a front perspective view of the device with the top cover displaced.

[0032] FIG. 4 - Shows another front perspective view of the device without the representation of the top cover.

[0033] FIG. 5 - Shows a perspective view of the detail of the left rear portion of the device, where the fan air outlet, the upper passage chamber, the rear plate with conical holes and the air deflector plate can be seen.

[0034] FIG. 6 - Shows a perspective view of the detail of the right rear portion of the device, where the air deflector plate and the rear plate with conical holes can be seen.

[0035] FIG. 7 - Shows a top view of the device without the representation of the top face.

[0036] FIG. 8 - Shows a side view of the device.

[0037] FIG. 9 - Shows a top view of the device with the cut AA indicated.

[0038] FIG. 10 - Shows a sectional view AA of the device.

[0039] FIG. 11 - Shows a partially exploded front perspective view of the device.

[0040] FIG. 12 - Shows a partially exploded rear perspective view of the device.

[0041] FIG. 13 - Shows an exploded rear perspective view of the device.

[0042] FIG. 14 - Shows an exploded front perspective view of the device.

[0043] FIG. 15 - Shows a rear perspective view of an electric oven equipped with the device under presentation.

[0044] FIG. 16 - Shows a front view of an electric oven equipped with the device in question.

[0045] FIG. 17 - Shows a side view, in transparency, of an electric oven equipped with the device in question, where the arrows represent the air flow.

[0046] FIG. 18 - Shows an airflow image selected from the thermal imagery and video survey, where the wavy lines indicate the airflow. FIG. 19 - Shows another airflow image selected from the thermal imagery and video survey, where the wavy lines indicate the airflow.

[0047] Detailed description of the invention

[0048]

[0024] The object of the present patent consists of an apparatus that integrates an electric impinged air oven (1 A), equipped with a catalytic air filter (35), which dispenses with the use of an exhaust hood.

[0049]

[0025] The respective apparatus, a convection oven with impinged air, comprises a rigid metal structure that incorporates a cooking chamber, chambers for flow and adequate distribution of hot air in the cooking chamber, a centrifugal fan, of the snail type and a catalytic air filter.

[0050]

[0026] In more detail, the apparatus consists of a rigid structure (1) with a hollow trapezoidal geometry, whose rear face with rectangular geometry has a larger dimension than the front portion with rectangular geometry, and the lower face (2) has an inclination that diverges in its rear portion in relation to the horizontal upper face (3), whose initial portion, next to the front face, is chamfered (4).

[0051]

[0027] Internally the structure is divided into a plurality of compartments, in figures 10 and 11 we can see the cooking chamber (5) which is the largest and occupies the lower front portion, followed in its rear portion by a lower air passage chamber (6) and above by a volumetric portion (7).

[0052]

[0028] As we can see in figure 7, the rear portions of these longitudinal air distribution chambers (12) are limited by a vertical plate (13) equipped with multiple “venturis”, tapered circular holes (14) regularly distributed. In the rear portion of each longitudinal air distribution chamber (12) there is a deflector plate (15) comprised of a rectangular plate that projects forward at an angle from the edge formed by the intersection of the horizontal flat plate (9) and the rear vertical plate (13) pierced by the “venturis” (14), however without reaching the upper face (3).

[0053]

[0029] The present patent for a convection oven with impinged air presents an ingenious design with venturis (14) strategically arranged on the vertical plate (13), incorporated to provide precise control of the air flow within the device.

[0054]

[0030] The venturis (14), which consist of tapered circular holes, play a key role in optimizing air distribution. They accelerate the air as it passes through these holes, creating high-velocity zones. This feature, together with the temperature, enables an exceptionally uniform distribution of heat and moisture within this cooking chamber (5), resulting in more homogeneous and efficient cooking.

[0055]

[0031] Furthermore, the inclusion of “venturis” (14) allowed the development of a convection oven with impinged air, with precise adjustment of the speed, temperature and direction of the air, adapting the cooking environment to the specific needs of each recipe.

[0056]

[0032] This makes the respective “venturis” (14), tapered circular holes, a fundamental part of the operational excellence of convection ovens with forced air, ensuring consistent and high-quality results in various culinary applications.

[0057]

[0033] In turn, as we see in figure 7, said volumetric portion (7), aligned vertically, is divided into five longitudinal air distribution chambers (12), which are separated by means of parallel rectangular plates (11) positioned vertically, which extend from the rear face to the front face and occupy the entire height of the volume.

[0058]

[0034] As seen in figure 10, the longitudinal air distribution chambers (12) are in turn followed in their rear portions by an upper air passage chamber (8), which is aligned vertically with the lower air passage chamber (6).

[0059]

[0035] The longitudinal air distribution chambers (12) and the cooking chamber (5) are separated by a horizontal flat plate (9) equipped with a plurality of arched openings (10) formed by concentric, arch-shaped cutouts.

[0060]

[0036] In turn, as we see in figure 7, said volumetric portion (7), aligned vertically, is divided into five longitudinal air distribution chambers (12), which are separated by means of vertically positioned parallel rectangular plates (11), which extend from the rear face to the front face and occupy the entire height of the volume. This arrangement is designed to optimize the distribution of the air flow within the structure, ensuring uniform and effective circulation."

[0061]

[0037] The impinged air flow originating from the upper air passage chamber (8) passes through the vertical plate (13) equipped with corresponding "venturis" (14) and is subsequently directed towards the longitudinal air distribution chambers (12). At this point, the air, driven by the "venturis" (14), collides with the deflectors (15) and is redirected towards the horizontal flat plate (9) which has a series of arched openings (10).

[0062]

[0038] The longitudinal air distribution chambers (12) and the 'venturis' (14) play a crucial role in the operation of the impinged hot air distribution system in the cooking equipment in question. After directing the impinged air into the longitudinal chambers (12), this flow is efficiently redirected by the deflectors (15) to the center of that portion of the horizontal flat plate (9). Here, the air is distributed evenly through a series of arcuate openings (10), ensuring an equitable and accurate distribution of heat throughout the system.

[0063]

[0039] Through extensive research and field testing, we have come to the unequivocal conclusion that the distribution of the hot air impinged on our chamber (5) is an essential factor in obtaining exceptional results in each pizza and / or any other product. Thanks to the longitudinal chambers (12), the "venturis" (14) and the deflectors (15), we achieve a homogeneous distribution of heat that guarantees unparalleled quality.

[0064]

[0040] The front face of the trapezoidal structure (1) has a flat plate (16) of rectangular geometry that has a larger area than the front edge of the structure (1) itself, and said plate (16) has a horizontalized rectangular opening (17) coinciding with the opening of the cooking chamber (5) and also has a verticalized rectangular opening (18) displaced to the right beyond the structure (1).

[0041] The rear face relative to the cooking chamber (5) is occluded by a lower plate (19), which is provided with a horizontal rectangular opening (31) displaced to the lower portion, and around its perimeter, on the external face, there is a trapezoidal box (20), open on its inclined upper face, where a grid (21) is provided. Said trapezoidal box (20) receives the catalytic filter (35).

[0065]

[0042] Said catalytic filter (35) is common in convection ovens with forced air, but its replacement requires the presence of a specialized technician, which results in the device being inactive. In addition to other developments made in the present invention, this one, focused on replacing the catalytic filter (35) without the need for a specialized technician, will have a positive impact on devices in this category.

[0066]

[0043] Regular maintenance is necessary to ensure our furnaces operate efficiently and safely.

[0067]

[0044] Therefore, replacing the filter without the need for a technician aims to facilitate maintenance, especially when replacing the catalytic filter (35). Reducing maintenance costs and their frequency, without the need for equipment downtime.

[0068]

[0045] In turn, in the intersection region between the perforated rear plate (13) and the lower plate (19) there is an orthogonal rectangular plate (22), which comprises the lower face of the upper passage chamber (8).

[0069]

[0046] The perforated vertical plate (13) and the lower plate (19) located at the rear of the structure (1) are completely covered by a flattened outer plate (23), the edges of which (24) are curved at 90°. e forward, with the inner face having a narrow horizontal plate (25), in the portion corresponding to the upper face of the cooking chamber (5), which goes back to the orthogonal rectangular plate (22).

[0070]

[0047] The external flat plate (23) maintains a spacing from the perforated vertical plate (13) and the lower plate (19), thus forming the upper passage chamber (8), which comprises a transverse air duct, located in the portions posterior to the longitudinal air distribution chambers (12), and a lower rear chamber (6), located next to the rear portion of the cooking chamber (5).

[0071]

[0048] The rear external plate (23) has a snail-type housing (26) for the fan, whose air intake coincides with the circular hole (27) provided in the rear external plate (23) and the air outlet (28) is positioned in the left portion of the upper air passage chamber (8), where there is a rectangular cutout (29).

[0072]

[0049] Finally, the upper portion of the structure is occluded by an upper covering (30) with a predominantly rectangular prismatic geometry.

[0073]

[0050] The trapezoidal structure (1) is positioned inside the oven cabinet (1 A), with a horizontal grill (33) installed at the level of the lower edge of the front opening (17), supported by the front projection (36) and the rear supports (37), and above a lower electrical resistance (34), since the filter box (20) receives a catalytic filter (35) and an upper resistance (32) is installed under the horizontal plate (9).

[0074]

[0051] The operation comprises the fact that the air is driven, by the fan, from the air outlet (28) to the upper passage chamber (8) and transferred to the longitudinal air distribution chambers (12) through the tapered holes (14), and after entering the longitudinal air distribution chambers (12), the air flows that pass through the lower tapered holes (14) reach the deflectors (15) and undergo an upward deflection, interfering with the air flows that pass through the upper tapered holes (14) and thus creating a turbulence that causes the air flow to pass through the arched openings (10) so as to reach the food below, uniformly, but first passing through the upper electrical resistance (32).After reaching the food, it passes through the horizontal grill (33) and the lower electrical resistance (34), located below, and continues to the lower rear chamber (6), first passing through the catalytic filter (35), continuing to the fan and restarting the cycle.

[0075]

[0052] Our quest for accuracy in evaluation has led us to employ advanced simulation tools, including Computational Fluid Dynamics (1 A), along with a comprehensive series of practical tests involving a variety of foods. Based on the results obtained from the simulation, it is possible to evaluate the flow that is established within the device.

[0076]

[0053] It is true that when the present invention is put into practice, modifications may be introduced with regard to certain construction and shape details, without this implying a departure from the fundamental principles that are clearly substantiated in the claims framework, thus being understood that the terminology used was for the purpose of description and not of limitation.

Claims

CLAIM: 1 - "DEVICE FOR CONTINUOUS MOVEMENT OF AIR IN ELECTRIC OVENS WITH IMPELLED AIR", comprises an apparatus constituted by a rigid structure (1) of hollow trapezoidal geometry, whose rear face of rectangular geometry has a larger dimension than the front portion of rectangular geometry, and the lower face (2) has an inclination that diverges in its rear portion in relation to the horizontal upper face (3), whose initial portion, next to the front face, is chamfered (4); and the front face of the trapezoidal structure (1) has a flat plate (16) of rectangular geometry that has a larger area than the front edge of the structure itself (1), since said plate (16) has a horizontalized rectangular opening (17) coinciding with the opening of the cooking chamber (5) and also has a verticalized rectangular opening (18) displaced to the right beyond the structure (1);characterized by the fact that internally the structure (1) is divided into a plurality of compartments, with the cooking chamber (5) being the largest and occupying the lower front portion, followed in its rear portion by a lower air passage chamber (6) and followed above by a volumetric portion (7), aligned vertically above, which is divided into five longitudinal air distribution chambers (12), which are separated by means of vertically positioned parallel rectangular plates (11), which extend from the rear face to the front face and occupy the entire height of the volume, with the rear portions of these longitudinal air distribution chambers (12) being limited by a vertical plate (13) equipped with multiple tapered circular holes, called “venturis” (14); regularly distributed, which accelerate the air as it passes through these holes, creating zones of high speed and temperature. 2- "DEVICE FORCONTINUOUS MOVEMENT OF AIR IN ELECTRIC OVENS WITH IMPELLED AIR", comprises an apparatus consisting of a rigid structure (1) with a hollow trapezoidal geometry, whose rear face with rectangular geometry has a larger dimension than the front portion with rectangular geometry, and the lower face (2) has an inclination that diverges in its rear portion in relation to the upper horizontal face (3), whose initial portion, next to the front face, is chamfered (4);wherein the front face of the trapezoidal structure (1) has a flat plate (16) of rectangular geometry that has a larger area than the front edge of the structure (1) itself, since said plate (16) has a horizontal rectangular opening (17) coinciding with the opening of the cooking chamber (5) and also has a vertical rectangular opening (18) displaced to the right beyond the structure (1), characterized in that in the rear portion of each longitudinal air distribution chamber (12) there is a deflector plate (15) comprised of a rectangular plate that projects forward at an angle, in which the air is redirected to the center of the upper one (3) and then directed to the flat horizontal plate (9) that has a series of arched openings (10), in the portion corresponding to the upper face of the cooking chamber (5).; 3- "DEVICE FOR CONTINUOUS MOVEMENT OF AIR IN ELECTRIC OVENS WITH IMPELLED AIR", comprises an apparatus consisting of a rigid structure (1) with a hollow trapezoidal geometry, whose rear face with rectangular geometry has a larger dimension than the front portion of rectangular geometry, the lower face (2) having an inclination that diverges in its rear portion in relation to the horizontal upper face (3), the initial portion of which, next to the front face, is chamfered (4); the front face of the trapezoidal structure (1) having a flat plate (16) of rectangular geometry that has an area larger than the front edge of the structure (1) itself, since said plate (16) has a horizontalized rectangular opening (17) coinciding with the opening of the cooking chamber (5) and also has a verticalized rectangular opening (18) displaced to the right beyond the structure (1), characterized in that in the lower part of the cooking chamber (5), located below, below the horizontal grill (33) and the lower electrical resistance (34), there is the catalytic filter (35).

Images