Cooking method and apparatus

Abstract

A method of cooking food is described. To ease the cooking of the food, the method comprises the sequential steps of (i) inserting the food into a cooking chamber of an oven which is designed to heat / cook the food to a temperature that makes it edible; (ii) cooling the cooking chamber to maintain the food at a storage temperature for a first time interval; (iii) after the first time interval, activating the oven for a second time interval to heat the cooking chamber and bring the food to a cooking temperature, which is higher than the storage temperature, so as to cook it.

Description

[0001] COOKING METHOD AND APPARATUS

[0002] The present invention mainly concerns a cooking method and apparatus, an accessory for a cooking oven, the apparatus consisting of the cooking oven and the accessory, and a method for preserving and then cooking a food, e.g. frozen, such as a brioche or cake, frozen foods in general and / or refrigerated foods.

[0003] In cafes, used here as an example, breakfast brioche is baked using pre-leavened and frozen brioche. The brioche is taken from the freezer and baked well in advance before serving. Therefore, to bake it the cafe staff must arrive at work well before customers arrive.

[0004] Clearly, this creates several disadvantages: personal time stolen from other activities, man-hours paid for inefficient use (and multiplied by all the days of activity), wasted energy to activate the cafe early, and the quality of the brioche baking that could be improved.

[0005] The main object of the invention is to eliminate or mitigate the above-mentioned drawbacks.

[0006] In one embodiment a method of cooking food comprises the sequential steps of (i) placing the food in a cooking chamber of an oven designed to heat / cook the food to a temperature that makes it edible;

[0007] (ii) cooling the cooking chamber to maintain the food at a storage temperature for an initial period of time;

[0008] (iii) once the first time interval has elapsed, activating the oven for a second time interval to heat the cooking chamber and bring the food to a cooking temperature, which is higher than the storage temperature, so as to cook it.

[0009] The method has the advantage that the food can be prepared in advance inside the cooking chamber well before actual cooking, even the day before, without requiring someone to load the oven just before cooking. This saves man-hours and achieves the same end result. The method therefore facilitates cooking and food preservation.

[0010] Furthermore, the food cooks better because it is kept cold and then reheated in the same environment, and does not have to be transported.

[0011] In particular, the method involves cooking raw foods, not uncooked or pre-cooked foods.

[0012] The first time interval and / or the second time interval are preferably programmable, which allows the method to be adapted to the food or other variables, e.g. taking into account the season (wherein the ambient temperature varies), the location (e.g. mountains or seaside), kitchen staff shifts, closing days, different opening hours, etc. In oneembodiment, the duration of the first time interval and / or the second time interval is programmed, preferably via a human-machine interface.

[0013] In one embodiment, the method is performed or managed by software, particularly software that runs on a tablet or mobile phone (an App) or a Personal Computer or a control panel. In particular, the software manages or executes steps (ii) and / or (iii).

[0014] In one embodiment the duration of steps (ii) and (iii), i.e. the time control that steps (ii) and (iii) have duration equal to the first time interval and the second time interval, is regulated by the software.

[0015] In one embodiment, step (ii) occurs by sending a cooling gas, specifically cooled ambient air, into the cooking chamber. Specifically, the gas is cooled via a vortex tube, i.e. a Ranque-Hilsch tube.

[0016] In one embodiment, a method involves connecting said accessory to a pre-existing oven so that the accessory can cool a cooking chamber of the oven for a period of time.

[0017] In one embodiment, a method envisages

[0018] - connecting said accessory to a pre-existing oven and

[0019] - cooling a cooking chamber of the oven by turning on the accessory for a time interval (in one embodiment, the options of said first time interval apply for this time interval).

[0020] In one embodiment, a method envisages

[0021] - connecting a cooling device to a pre-existing oven, and

[0022] - cooling a cooking chamber of the oven by turning on the cooling device for a time interval (in one embodiment the options of said first time interval apply for this time interval).

[0023] In one embodiment a food cooking apparatus comprises:

[0024] - an oven provided with a cooking chamber designed to heat the food to cooking temperature that makes it edible by heating means for heating the inside of the cooking chamber;

[0025] - a cooling device for cooling the cooking chamber to keep the food at a storage temperature lower than the cooking temperature;

[0026] - an electronic unit configured for

[0027] activating the cooling device for a first period of time and then deactivating it, and in sequence

[0028] activating the heating means (the oven) for a second time interval following the first time interval, and preferably then deactivating them.In one embodiment, the electronic unit is configured to program the first time interval and / or the second time interval. For this purpose, the electronic unit preferably comprises a human-machine interface for the programming, e.g. a touch screen.

[0029] The invention is easily applicable to a pre-existing oven, such as a standard oven used in cafes, restaurants, or pastry shops; in particular, by applying said accessory to the standard oven. In one embodiment, said cooling device and electronic unit constitute an accessory to be applied to a pre-existing oven in order to perform the method.

[0030] In one embodiment the electronic unit is a tablet or a mobile phone or a personal computer or a control panel or a remote control.

[0031] In one embodiment the cooling device comprises a compressor connected via a duct to a vortex tube (Ranque-Hilsch tube).

[0032] In one embodiment, the apparatus comprises a cooling duct to convey cold air generated by the vortex tube into the cooking chamber. Specifically, the cooling duct is a silicone or steel tube. Preferably, the cooling duct is insulated to prevent it from freezing on the outside.

[0033] In one embodiment, the electronic unit is configured to adjust the speed of the compressor to regulate the pressure entering the vortex tube, thereby regulating the temperature of the air flowing into the cooking chamber.

[0034] In one embodiment, the cooking apparatus comprises a temperature sensor for detecting the temperature inside the cooking chamber and / or the temperature of the air passing through the cooling duct, wherein the temperature sensor is connected to the electronic unit to send a signal thereto and the electronic unit is configured to perform a feedback control on the storage temperature.

[0035] In one embodiment, the electronic unit comprises a timer for measuring a first time interval during which the cooking chamber is cooled by the cooling device. Specifically, at the end of the first time interval, the electronic unit commands the cooling device to stop operating.

[0036] In one embodiment, the electronic unit comprises a timer for measuring a second time interval during which the cooking chamber is heated by (known) heating means with which the oven is equipped. Preferably, the electronic unit is connected via a control line to the oven to control the oven's heating means.

[0037] In particular the electronic unit is configured for

[0038] activating the heating means in the oven for the entire second time interval at the end of the first time interval, and

[0039] turning off the heating means in the oven at the end of the second time interval.In one embodiment the electronic unit comprises a human-machine interface, e.g. a display or a touch-screen, for programming the first and / or second time interval .

[0040] In one embodiment, the electronic unit is a mobile phone, and the device's operation is managed via an App. For this purpose, the device has, for example, a GSM or Bluetooth card to communicate with the mobile phone.

[0041] In one embodiment, the electronic unit is a remote control external to the oven.

[0042] In one embodiment the device, or the assembly of the device and the electronic unit, is an accessory separate from the oven and coupled to the oven to obtain the apparatus.

[0043] In one embodiment the device, or the assembly of the device and the electronic unit, is permanently integrated into the oven structure.

[0044] The device is useful even when exploited for domestic-use ovens. It allows to place foods taken from the freezer or from the refrigerator into the oven to then program a storage time and a subsequent cooking and / or reheating time.

[0045] In one embodiment the cooler is a vortex tube, i.e. a Ranque-Hilsch tube.

[0046] Said food may be fresh or frozen food, to be served to the public in a professional setting (e.g. a cafe) and in private settings.

[0047] Said oven may be an outdoor or built-in oven.

[0048] In one embodiment, the storage temperature is 3 °C to 8 °C, specifically 3 °C to 6 °C. This temperature allows the food to be cooked to be kept at a variable temperature for a variable length of time without compromising its quality or shelf life.

[0049] One embodiment comprises a software, in particular an App, comprising instructions that when executed perform one or each of the steps of the methods defined above.

[0050] Other advantages of the method and apparatus are that, in an environmentally friendly manner, no refrigerant gases or water, semiconductor cooling plates (Peltier), or fans are used to cool or move air. Furthermore, no heat pipes are used to dissipate heat, nor are evaporators or heat exchangers, which are expensive, bulky, and thermally inaccurate.

[0051] Not only are the method and the apparatus applicable in an existing oven (retro-fitting) but their installation outside the actual cooking oven or cooking chamber is also contemplated.

[0052] Advantageously, the method and the apparatus have no limits to high temperatures in the oven (0-450 C°), and raw foods can be cooked at temperatures above 100 C°.

[0053] Advantageously, active temperature regulation in the cooking chamber can be implemented by controlling the pressure in the vortex tube, e.g. by regulating the speed of the compressor feeding the vortex tube. In one embodiment, the electronic unit is configured to regulate the air temperature by regulating the pressure entering the vortextube, e.g. via a valve or solenoid valve. Thus, the temperature of the refrigeration system can be varied, regulated, and controlled by controlling the pressure developed by the compressor.

[0054] The advantages of the invention will be further clarified by preferred embodiments described below with reference to the accompanying drawings, wherein:

[0055] • Figure 1 shows a schematic view of a cooking apparatus.

[0056] Reference 100 designates a cooking apparatus comprising a cooking oven 10 and a cooling device 30 associated with the oven 10.

[0057] The cooking oven 10 may be of a known type and / or already installed in a commercial business, e.g. a cafe, or a private home.

[0058] The oven 10 is equipped with a known cooking chamber 12 which can accommodate a food 90, such as a brioche, to be heated and / or cooked before consumption.

[0059] The cooling device 30 is generally configured to cool the interior of the cooking chamber 12 and the food 90.

[0060] In one embodiment, the device 30 comprises a compressor 36 connected via a duct 38 to a vortex tube 32 (Ranque-Hilsch tube). A duct 34 carries cold air generated by the vortex tube 32 into the cooking chamber 12. In particular, the duct 34 is a silicone or steel tube.

[0061] Preferably, the duct 34 is insulated to prevent it from freezing on the outside.

[0062] In one embodiment, the storage temperature, or in general the operation of the apparatus 100, is regulated by an electronic unit 50.

[0063] In the illustrated example, by regulating the speed of the compressor 36, i.e. by regulating the pressure at the inlet to the vortex tube 32, the electronic unit 50 is able to regulate the temperature of the air flowing in the duct 34 towards the chamber 12. For this purpose the electronic unit 50 is connected with a control line 52 to the compressor 36.

[0064] As a consequence, the electronic unit 50 can regulate the storage temperature reached in the cooking chamber 12.

[0065] In one embodiment, the apparatus 100 comprises a temperature sensor 60 for detecting the temperature inside the cooking chamber 12 and / or the temperature of the air passing through the duct 34. The temperature sensor 60 sends a signal to the electronic unit 50, which performs a feedback control on the storage temperature.

[0066] In one embodiment, the electronic unit 50 comprises a timer for measuring a first time interval in which the cooking chamber 12 is cooled by the device 30. Upon expiration of the first time interval, the electronic unit 50 commands the interruption of the activity of the device 30.In one embodiment, the electronic unit 50 comprises a timer for measuring a second time interval during which the cooking chamber 12 is heated by (known) heating means with which the oven 10 is equipped. For this purpose, the electronic unit 50 is connected via a control line 54 to the oven 10 to control the heating means thereof. At the end of the first time interval, the electronic unit 50 commands the activation of the heating means in the oven 10 for the entire second time interval, after which the electronic unit 50 commands the shutdown of the oven 10.

[0067] Preferably, the first and second time intervals are programmable, in particular via a human-machine interface 62 comprised in, or remotely connected to, the electronic unit 50. In this way, the storage and cooking times can be adapted to a particular food 90 and / or to environmental conditions.

[0068] The interface 52 is, for example, a display or a touch screen.

[0069] In one embodiment, the electronic unit 50 is a mobile phone and the operation of the device 100 is managed via an App. For this purpose, the device 100 has, for example, a GSM or Bluetooth card to communicate with the mobile phone.

[0070] In one embodiment, the electronic unit 50 is a remote control external to the oven 10. In one embodiment, the device 30, or the assembly of the device 30 and the unit 50, is an accessory separate from the oven 10 and coupled to the oven 10 to obtain the apparatus 100.

[0071] In one embodiment, the device 30, or the assembly of the device 30 and the unit 50, is permanently integrated into the structure of the oven 10.

[0072] The device 100 is also advantageous when used for home ovens. It allows to place foods from the freezer or refrigerator into the oven 10 and then program a storage time and a subsequent cooking and / or reheating time.

Claims

CLAIMS1. Method of cooking food comprising the sequential steps of(i) inserting the food into a cooking chamber of an oven which is designed to heat / cook the food to a temperature that makes it edible;(ii) cooling the cooking chamber to maintain the food at a storage temperature for a first time interval;(iii) after the first time interval, activating the oven for a second time interval to heat the cooking chamber and bring the food to a cooking temperature, which is higher than the storage temperature, so as to cook it.

2. Method according to claim 1, wherein the first time interval and / or the second time interval are programmable.

3. Method according to any preceding claim, wherein steps (ii) and (iii) are managed by software, in particular an App.

4. Method according to any preceding claim, wherein step (ii) occurs by sending a cooling gas into the cooking chamber.

5. Method according to claim 4, wherein step (ii) occurs by sending cooled ambient air into the cooking chamber.

6. Method according to claim 5, wherein the air is cooled via a vortex tube, i.e. a Ranque-Hilsch tube.

7. Food cooking apparatus comprising:- a cooking chamber designed to heat the food to a cooking temperature that makes it edible;- a cooling device for cooling the cooking chamber to maintain the food at a storage temperature lower than the cooking temperature;- an electronic unit configured to• activate the cooling device for a first time interval and then deactivate it, and sequentially• activate the oven for a second time interval following the first time interval, and preferably then deactivate it.

8. Apparatus according to claim 8, wherein the electronic unit is configured to receive from a user a programming for the first time interval and / or the second time interval.

9. Apparatus according to claim 7 or 8, wherein the electronic unit is a tablet or a mobile phone or a Personal Computer or a control panel or a remote control.

10. Apparatus according to claim 7 or 8 or 9, wherein the cooling device is a vortex tube.

Images