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WO2015164875A1 - Dispositif et procédé de préparation d'aliments - Google Patents

Dispositif et procédé de préparation d'aliments Download PDF

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Publication number
WO2015164875A1
WO2015164875A1 PCT/US2015/027815 US2015027815W WO2015164875A1 WO 2015164875 A1 WO2015164875 A1 WO 2015164875A1 US 2015027815 W US2015027815 W US 2015027815W WO 2015164875 A1 WO2015164875 A1 WO 2015164875A1
Authority
WO
WIPO (PCT)
Prior art keywords
oven
temperature
chamber
gas
cooking chamber
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/US2015/027815
Other languages
English (en)
Inventor
Gregory Glen Stettes
Robert J. Reese
Philip Gregory GEERLING
Jeffrey A. Stafford
Thomas E. Kieffer
Kim Charles Fietsam
James W. Bigott
Rafael K. Thissen
Philip Tiberio
Alyssa N. DEGREEFF
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Duke Manufacturing Co
Original Assignee
Duke Manufacturing Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Duke Manufacturing Co filed Critical Duke Manufacturing Co
Publication of WO2015164875A1 publication Critical patent/WO2015164875A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/24—Ovens heated by media flowing therethrough
    • A21B1/26—Ovens heated by media flowing therethrough by hot air
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F24—HEATING; RANGES; VENTILATING
    • F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
    • F24C15/00—Details
    • F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
    • F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
    • F24C15/325—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation electrically-heated

Definitions

  • the present invention generally relates to recipe- implementing apparatus and more particularly to apparatus for preparing food, such as an oven, and associated user interfaces and methods .
  • an oven used to "proof” bread is often referred to as a “proofer” or “proofer oven.”
  • an oven may include separate proofing and baking cavities such that the dough may be proofed in the proofer cavity before being moved to and baked in the baking cavity.
  • Retarding, proofing, and baking recipes may include various operations such as temperature control, relative humidity control, and air circulation.
  • the present invention is directed t a convection oven including an oven chamber for receiving food to be cooked therein.
  • the oven includes at least one first outlet for delivering gas to the oven chamber.
  • the oven includes at least one first exhaust for exhausting gas from the oven chamber.
  • the oven includes re-circulation ducting defining a re-circulation gas flow path for flow of gas from the at least one first exhaust to the at least one first outlet for recirculating gas from the oven chamber back to the oven chamber.
  • the oven includes a blower for moving gas in the re-circulation ducting from the at least one first exhaust to the at least one first outlet.
  • the oven includes a heater for heating the recirculating gas.
  • the oven includes a vent fan for delivering gas to the oven chamber for creating positive gas pressure in the oven chamber.
  • the oven includes at least one second outlet downstream from the vent fan for delivering gas from the vent fan to the oven chamber.
  • the at least one second outlet is connected to the oven chamber for gas flow from the at least one second outlet directly to the oven chamber.
  • the oven includes vent ducting defining a vent gas flow path from the vent fan to the at least one second outlet.
  • the vent gas flow path is separate from the re-circulation gas flow path.
  • the present invention is directed to a method of operating a convection oven.
  • the method includes exhausting gas from an oven chamber holding food through at least one first exhaust.
  • the method includes heating the exhausted gas and operating a re-circulation blower to blow the exhausted gas along a re-circulation flow path in the oven from the at least one first exhaust to at least one first outlet for entering the cooking chamber.
  • the method includes operating a vent fan to blow gas into the oven chamber through at least one second outlet.
  • the at least one second outlet is connected to the oven chamber for gas flow directly to the oven chamber from the at least one second outlet.
  • the method includes venting gas from the oven chamber through a vent flue by gas pressure created by the vent fan blowing the gas into the oven chamber through the at least one second outlet.
  • Blowing the gas into the oven chamber through the at least one second outlet includes operating the vent fan to blow gas along a vent flow path extending from the vent fan to the at least one second opening separate from the re-circulation flow path.
  • the present invention is directed to a convection oven for proofing and baking dough.
  • the oven includes a cooking chamber sized and shaped for receiving dough to be proofed and baked.
  • the oven includes a convection system including a blower and a heater for receiving gas from the cooking chamber and delivering heated gas to the cooking
  • the oven includes a vent system including a fan for actively venting moisture laden gas out of the cooking chamber.
  • the oven includes an oven controller for controlling operation of the convection system and the vent system to proof and bake dough in sequence in the cooking chamber.
  • the oven includes a tangible storage medium having oven controller executable instructions for executing a proof and bake operation in the cooking chamber including: a proofing step during which the convection system maintains a proofing temperature in the cooking chamber for proofing the dough, a baking step after the proofing step during which the convection system maintains a baking temperature in the cooking chamber for baking the dough, and a transition phase between the proofing and baking steps including: a first active venting step during which the venting system actively vents moisture laden gas out of the cooking chamber for decreasing the humidity in the cooking chamber, a temperature ramping step during which the convection system increases the temperature in the cooking chamber to a maximum temperature greater than the proofing temperature, and a second active venting step during which the venting system actively vents moisture laden gas out of the cooking
  • the present invention is directed to a method of proofing and baking dough in sequence in the same cooking chamber.
  • the method includes executing a proofing step during which a proofing temperature is maintained in the cooking chamber for proofing the dough.
  • the method includes executing a baking step after the proofing step during which a baking temperature is maintained in the cooking chamber for baking the dough.
  • the method includes executing a transition phase between the proofing and baking steps including: executing a first active venting step during which moisture laden gas is actively vented out of the cooking chamber for decreasing the humidity in the cooking chamber, executing a temperature ramping step during which the temperature in the cooking chamber is increased to a maximum temperature greater than the proofing temperature, and executing a second active venting step during which moisture laden gas is actively vented out of the cooking chamber for decreasing the humidity in the cooking chamber.
  • the present invention is directed to a convection oven for proofing and baking dough.
  • the oven includes a cooking chamber sized and shaped for receiving dough to be proofed and baked.
  • the oven includes a convection system including a blower and a heater arranged for receiving gas from the cooking chamber and delivering heated gas to the cooking chamber.
  • the oven includes a vent system including a fan arranged for actively venting gas out of the cooking chamber.
  • the oven includes an oven controller adapted for controlling operation of the convection system and the vent system to proof and bake dough in sequence in the cooking chamber.
  • the oven includes a tangible storage medium having oven controller executable instructions for executing a proof and bake operation in the cooking chamber including: a proofing step during which the convection system maintains a proofing temperature in the cooking chamber for proofing the dough, a baking step after the proofing step during which the convection system maintains a baking temperature in the cooking chamber for baking the dough, and a transition phase between the proofing and baking steps including: a first temperature ramping step during which the convection system increases the temperature in the cooking chamber to a maximum temperature greater than the proofing temperature, an active venting step during which the venting system actively vents moisture laden gas out of the cooking chamber for decreasing the humidity in the cooking chamber, and a second temperature ramping step during which the convection system increases the temperature in the cooking chamber to a maximum temperature greater than the maximum temperature of the first temperature ramping step.
  • the present invention is directed to a method of proofing and baking dough in sequence in the same cooking chamber.
  • the method includes executing a proofing step during which a proofing temperature is maintained in the cooking chamber for proofing the dough.
  • the method includes executing a baking step after the proofing step during which a baking temperature is maintained in the cooking chamber for baking the dough.
  • the method includes executing a
  • FIG. 1 is a perspective of an oven of the present invention
  • FIG. 2 is a perspective of an upper section of the oven, shrouds and covers of the upper section not being shown;
  • Fig. 3 is a vertical section of the upper section of Fig. 1 taken along the width of the upper section;
  • FIG. 3A is a view similar to Fig. 3 but showing an alternative embodiment of a steam injection system
  • Fig. 4 is a vertical section of the upper section taken along the width of the upper section
  • FIG. 5 is a rear perspective of the upper section
  • FIG. 6 is an enlarged view of a portion of the section of Fig. 4 showing a flue valve in an open position
  • Fig. 7 is a view similar to Fig. 6 but showing the flue valve in a closed position
  • Fig. 8 is a horizontal section of the upper section taken along the depth of the upper section through an upper portion of a conduit system
  • FIG. 9 is a schematic of a refrigeration system of the upper section
  • Fig. 10 is a schematic of a control system for the oven
  • Fig. 11 is a photograph of a screenshot of a user interface of the oven showing a recipe menu home screen
  • Fig. 12 is a photograph of a screenshot of the user interface showing a recipe edit home screen
  • Fig. 13 is a photograph of a screenshot of the user interface showing a retard recipe program screen
  • Fig. 14 is a photograph of a screenshot of the user interface showing a proof recipe program screen
  • Fig. 15 is a photograph of a screenshot of the user interface showing a bread recipe program screen
  • Fig. 16 is a photograph of a screenshot of the user interface showing a retard recipe ready screen
  • Fig. 17 is a photograph of a screenshot of the user interface showing a retard recipe run screen
  • Fig. 18 is a photograph of a screenshot of the user interface showing a proof recipe ready screen
  • Fig. 19 is a photograph of a screenshot of the user interface showing a proof recipe run screen
  • Fig. 20 is a photograph of a screenshot of the user interface showing a bread recipe ready screen
  • Figs. 21-28 are photographs of screenshots of the user interface showing a bread recipe run screen at various stages of executing the bread recipe, with Vent Open, Steam Cycle, and Auxiliary Heat operational status indicators being shown in various states;
  • Fig. 29 is a photograph of a screenshot of the user interface showing the bread recipe program screen with an alternative recipe
  • Fig. 30 is a photograph of a screenshot of the user interface showing the bread recipe program screen with another alternative recipe
  • Fig. 31 is a perspective of a second embodiment of an oven of the present invention.
  • Fig. 32 is a vertical section of the oven of Fig. 31 taken along the width of the oven.
  • Fig. 33 is a vertical section of the oven of Fig. 31 taken along the depth of the oven.
  • Fig. 1 illustrates one embodiment of an oven according to the present invention, indicated generally by the reference number 1.
  • the oven 1 may be used for cooking or baking food products, such as bread, among other things.
  • the oven 1 has customizable, independently programmable parameters permitting precise tailoring and testing of various recipes for retarding, proofing, and/or baking dough.
  • the oven 1 illustrated in Fig. 1 includes a cabinet, generally designated by the reference number 5, having an upper section 5A and a lower section 5B.
  • the oven 1 includes a user interface 7 positioned between the upper and lower sections 5A, 5B for controlling oven operation.
  • the upper section 5A is adapted for retarding, proofing, and/or baking dough.
  • the upper section 5A will be described in further detail hereafter, with the understanding that the lower section 5B can include its own components or components shared with the upper section
  • Both of the sections 5A and 5B may be configured for retarding, proofing, and/or baking dough, or any combination thereof.
  • the lower section 5B may be adapted for retarding and/or proofing
  • the upper section 5A may be adapted for proofing and/or baking.
  • the cabinet 5 may include more (e.g., three, four, etc.) or fewer (e.g., one) sections without departing from the scope of the present invention
  • the oven may comprise a single chamber (e.g., sized for receiving about 10 pans) without departing from the scope of the present invention.
  • the upper section 5A is shown separated from the lower section 5B and having covers, shrouds, and other parts removed to expose various components.
  • the upper section 5A comprises a chamber 11 defined by a top wall, a bottom wall, opposite side walls, and a back wall.
  • the chamber 11 is accessible by opening a door 25 which closes the front of the chamber.
  • the door 25 is shown in Fig. 1 but is removed from the upper section 5A in the remainder of the figures.
  • One or more rack supports 29 are secured to the side walls of the chamber 11 for supporting a number of food racks (not shown) in the chamber. Each rack is sized to hold a number of pans of bread dough.
  • the chamber 11 is surrounded by an upper housing, generally designated 41 in Fig. 3, having a top wall, a bottom wall, opposite side walls, and a back wall.
  • the top and side walls of the housing 41 are spaced from respective walls of the cooking chamber 11 to provide a conduit system or flow path 53 for circulating air (or other gas) to, through and from the cooking chamber 11.
  • the conduit system 53 comprises an upper portion 53A above the cooking chamber 11 and side portions 53B at opposite sides of the cooking chamber 11.
  • Other flow path configurations may be used without departing from the scope of the present invention.
  • a blower is mounted in the upper portion 53A of the conduit system 53, adjacent the top of the upper section 5A of the oven, for circulating air (or other gas) through the conduit system.
  • air enters the cooking chamber 11 through a plurality of entry openings 65 in the side walls of the chamber (see Figs. 2 and 4) and exits the chamber through an exhaust opening 69 in the top wall of the chamber below the blower 61.
  • the blower 61 comprises a blower motor 101 and a blower wheel 121.
  • the blower motor 101 is mounted on a top wall of the oven.
  • the blower motor 101 drives rotation of the blower wheel 121 via output shaft 111, which rotates in a bearing about a generally vertical axis.
  • the blower wheel 121 is located in the upper portion 53A of the air conduit system 53 adjacent (e.g., immediately above) the exhaust opening 69 in the top wall of the cooking chamber 11.
  • the blower motor 101 is operable to rotate the blower wheel 121 to circulate air through the conduit system 53 and cooking chamber 11 at velocities and flow rates suitable for retarding, proofing, and/or baking dough.
  • Exemplary velocities include 0-600 ft/min.
  • the blower motor 101 may rotate the blower wheel 121 in constant or pulsed manners (e.g., blower energized for time periods separated by time periods of the blower not being energized), as needed. Rotation of the blower wheel 121 creates suction at the suction side of the blower wheel (i.e., the lower portion of the blower wheel adjacent the exhaust opening 69) to pull gas from the cooking chamber 11 through the exhaust opening 69. Gas is expelled from the blower wheel 121 at the output (exhaust) side of the blower wheel (i.e., the left and right sides of the blower wheel as shown in Fig. 3) to circulate air through the conduit system 53 to the cooking chamber 11.
  • the blower 61 may be a variable- speed, reversible blower. More specifically, the blower motor 101 may be adapted to rotate the blower wheel 121 at variable rates and may be adapted to rotate the blower wheel in forward and reverse directions. Such a blower is disclosed in further detail in U.S. Patent No. 8,378,265, which is hereby
  • the oven 1 may be programmed to operate the blower 61 at different speeds for different recipes (e.g., faster or slower for bread recipe as compared to cookie recipe) .
  • a heating system 71 is provided for heating the air being circulated.
  • the heating system 71 heats the air in the conduit system 53 after it leaves the chamber 11 and before it is re-circulated back to the chamber via the conduit system.
  • the heating system 71 may comprise one or more electric resistance heating elements in the upper portion 53A of the conduit system 53 located adjacent the top wall of the chamber 11.
  • the heating system 71 includes a primary heater 73 including first and second heating elements 73A, 73B on opposite sides of the blower wheel 121 and a secondary or auxiliary heater 75 including third and fourth heating elements 75A, 75B on opposite sides of the blower wheel adjacent the first and second heating elements,
  • the heaters 73, 75 may be operated at the same or different times, for the same or different durations, and/or at the same or different duty cycles.
  • the primary heater 73 may be operated as the main heater for heating the circulating air
  • the auxiliary heater 75 may be used at times when it is desired to rapidly increase the temperature of the circulating air (e.g., during pre-heat, temperature ramp up to start of bake recipe, etc.) .
  • the auxiliary heater 75 may be programmable to operate at duty cycles ranging from 0-100 percent at 1 percent
  • auxiliary heater 75 may be omitted. Variations in heat output may be achieved by varying the duty cycle of the primary heater 73. For high heat output, the duty cycle may be increased, and for lower heat output, the duty cycle may be decreased.
  • the duty cycle for the primary heater 73 may be programmed differently for different recipes (e.g., higher duty cycle and thus higher heat for ciabatta bread bake recipe than bake recipes for other types of bread) .
  • the auxiliary heater 75 and/or higher duty cycle of the primary heater 73 may be used for rapid recovery to temperature set point following a loss of temperature in the chamber 11 due to a door cycle open/close or food loading.
  • the oven 1 may include various sensors for
  • a temperature sensor 77 (Figs. 3 and 4) is provided in the chamber 11 for sensing the temperature in the chamber and indicating the sensed temperature to a control system of the oven.
  • a relative humidity sensor 79 is provided in the chamber 11 for sensing and communicating to the control system the relative humidity in the chamber.
  • the head or tip 79A of the humidity sensor is covered by a shield 81 to shield it from direct flow of a steam injection system, described in further detail below, to prevent artificially high relative humidity readings.
  • the chamber 11 is selectively illuminated by lights 83 mounted on the back wall of the chamber 11.
  • the oven 1 includes a steam injection system, generally indicated by the reference number 91 adapted for introducing steam into the chamber 11.
  • the steam injection system 91 may be used in operations such as bread baking to improve the color, texture, or crunchiness of the crust of the baked bread.
  • steam may be injected in the chamber 11 at the
  • Condensation of the steam on the outside or "skin" of the bread and subsequent baking may provide the desirable characteristics noted above.
  • the steam injection system may be used in controlling the humidity in the chamber 11 during recipes calling for humidity (e.g., during a proof recipe) .
  • the steam injection system 91 includes a source of steam 93 supported on the oven 1 and a steam delivery conduit 95 extending between the source of steam and the chamber 11.
  • the source of steam 93 is a steam generator vessel which generates and holds a supply of steam in a reservoir.
  • a solenoid valve 97 is positioned downstream from the steam generator 93 and upstream from the chamber 11 for selectively permitting steam injection into the chamber.
  • the solenoid valve 97 has an open position in which it permits steam to enter the chamber 11 and a closed position in which it blocks steam from entering the chamber. As shown in Fig.
  • the steam delivery conduit 95 extends from behind the chamber 11 into the rear of the chamber, where the conduit is connected to two steam distribution conduits 99 that extend outwardly and downwardly inside the chamber along its rear wall. Steam is introduced into the chamber 11 through the ends of the steam distribution conduits 99.
  • Other sources of steam, other steam delivery and distribution conduits, and other valves may be used without departing from the scope of the present invention.
  • the steam delivery conduits 99 may be arranged to distribute steam more evenly in the chamber to the various tray levels.
  • components of the steam injection system 91 such as the valve 93, may be omitted without departing from the scope of the present invention.
  • the source of steam 93 may produce steam "on demand" such that a valve is not required.
  • steam When steam is needed, the steam is generated.
  • An amount of water needed to produce the desired amount of steam may be introduced into the steam generator when called for by the control system such that a valve is not required to prevent excess steam from entering the chamber 11.
  • steam may be generated by introducing water onto the blower 61, such as disclosed in U.S. Patent No. 8,378,265, which is hereby incorporated by reference in its entirety.
  • the steam injection system 91' may include steam outlet portions (e.g., one or more holes 100') positioned for delivering steam above each of the trays when held by the tray supports 29' .
  • the injection system 91' includes a steam delivery conduit 95' and steam distribution conduits 99' having steam outlet openings 100' positioned above each set of rack supports 29' for introducing steam to the region above each of the trays.
  • the number of steam outlet portions corresponds generally to the number of levels of rack supports 29', and the vertical position of the steam outlet portions is offset above respective tray supports 29' for delivering steam to food on each of the trays supported on the tray supports.
  • the oven includes a vent conduit or flue 111 for permitting gas to escape from the chamber 11 to ambient.
  • the chamber 11 and air conduit system 53 is generally a closed system in which substantially the same air re-circulates over and over. However, at various times, it may be desired to passively or actively vent the chamber 11.
  • the flue 111 extends from an inlet end communicating with the air conduit system 53 to an outlet end above the chamber.
  • the opening may be a 0.375-in. diameter opening.
  • a fan 113 is provided at an intermediate portion of the flue 111 between the inlet and outlet ends for actively exhausting gas from the chamber 11 via the flue.
  • the flue 111 includes a valve or cap 115 adjacent its outlet end adapted for sealing the outlet of the flue to prevent venting.
  • the valve 115 includes a valve member 115A selectively movable by a solenoid 115B for moving the valve member between an open position (e.g., Fig. 6) in which the valve member permits flow through the flue 111 and a closed position (e.g., Fig. 7) in which the valve member blocks fluid flow through the flue.
  • the valve member 115A includes a gasket 115C comprising resiliently compressible material which is compressed when pressed against the outlet end of the flue 111 for forming a suitable seal.
  • the chamber 11 includes a sloped floor 131 and drain 133 for collecting and draining condensed liquid from the bottom of the chamber 11. For example, some of the steam injected by the steam injection system 91 into the chamber 11 may condense inside the chamber. The sloped floor 131 of the chamber 11 promotes draining of the condensed liquid by gravity to the drain 133.
  • the floor includes front, rear, left and right sections 131A-131D sloping toward a central region of the floor to an inlet 133A of the drain 133.
  • the drain 133 extends from the drain inlet 133A to a drain outlet 133B positioned for delivery of the drained condensate outside of the chamber 11 (e.g., to a catch basin) .
  • the drain 133 includes a valve 133C (Fig. 4) having an open position in which the valve permits flow of liquid through the drain and a closed position in which the valve blocks flow of liquid (and gas) through the drain.
  • the valve 133C may be closed at various stages of recipes or for entire recipes, depending on whether it is desired to prevent liquid from draining from the chamber 11 and/or to prevent gas from entering the chamber through the drain.
  • the drain 133 may be closed by the valve 133C at the same times the flue 111 is closed by the valve 115. Sloped chamber floors having other configurations (e.g., primarily toward a rear of the chamber rather than the center of the chamber) and other types of drains may be used without departing from the scope of the present invention.
  • the drain inlet 133A may serve as a steam injection port into the chamber 11.
  • the steam delivery conduit 95 may be in communication with the drain inlet 133A via a three-way valve having a first open position in which steam is permitted to flow into the chamber 11 from the steam delivery conduit 95, a second open position in which liquid from the chamber 11 is permitted to enter the drain 133A, and a third closed position in which the valve blocks flow of steam and condensate.
  • the oven 1 includes a refrigeration system 141 that may be used for a retarding operation in the same chamber 11 in which the dough is proofed and/or baked.
  • the refrigeration system may be used during other recipes, such as for proofing or baking recipes, or between recipes to rapidly cool the chamber to prepare for a recipe calling for a lesser temperature than a previously executed recipe.
  • the refrigeration system 141 is supported on the oven 1, and more particularly in a housing 143 on the rear side of the upper section 5A.
  • Example refrigeration system components which may be supported in the housing 143 are shown schematically in Fig. 9.
  • the refrigeration system 141 may include a compressor 145, a condenser 147, a refrigerant receiver 149, an expansion valve 151, and an evaporator 153.
  • Air blown over the evaporator 153 e.g., by a fan 155) will be cooled.
  • the cooled air is delivered from the refrigeration system 141 via a cool air conduit 157 having an inlet end 157A connected to the refrigeration housing 143 and an outlet end 157B in communication with the rear, upper portion of the duct system 53 above the chamber 11.
  • the cool air moves through the duct system 53 and enters the chamber 11 via the outlet openings 65 in the sides of the chamber. Accordingly, dough may be placed in the chamber 11 to be held in refrigerated conditions in a retarding operation (e.g., prior to proofing and baking the dough in the same chamber) . Moreover, the dough may be held in a frozen or slacked state for a period of time prior to a retarding operation.
  • the refrigeration system 141 may be used to rapidly cool the chamber 11 between baking and proofing operations, or to rapidly cool the chamber at or near an end of a bake operation to permit the bread to be served for consumption more quickly.
  • Refrigeration systems having other configurations may be used without departing from the scope of the present invention.
  • the refrigeration system 141 may include a warm air return from the chamber 11 to the refrigeration housing 143.
  • refrigeration systems other than vapor-compression refrigeration systems may be used.
  • the refrigeration system may include a heat pump, Peltier device, solid state refrigerator, or thermoelectric cooler .
  • the oven 1 includes suitable components and systems such that the chamber 11 may be used for retarding, proofing, and baking, if desired. Ovens not having all of these capabilities (e.g., capable of only proofing and baking, or only baking) may be used without departing from the scope of the present invention.
  • the refrigeration system 141 may be omitted.
  • a control system 161 for the oven may include a central processing unit (CPU) 163, a tangible storage medium 165 (e.g., including forms of storage such as software 165A and firmware 165B) , and the user interface 7.
  • the CPU 163 may be a microprocessor or the like.
  • the control system 161 includes interconnection electronics 167 that operatively connect the various components of the control system with other components of the oven, such as the
  • the CPU 163 is adapted for reading and executing instructions stored in the storage medium 165, and is responsive to the user interface 7, for controlling the various components and systems of the oven 1.
  • a user can enter or modify instructions stored on the storage medium 165 via the user interface 7.
  • the user interface 7 is a touch screen, as explained in further detail below. Other types of user interfaces may be used without departing from the present invention.
  • the user interface 7 provides command signals via the interconnection electronics 167 to the CPU 163.
  • the command signals can include changes to the parameters (e.g., time, temperature, humidity, etc.) stored in the tangible storage medium 165.
  • the CPU 163 responds to the command signals and provides control signals corresponding thereto via the interconnection electronics 167 to the various components and systems of the oven 1. For example, the
  • interconnection electronics 167 may include electrical or fiber optic lines or wireless communication devices.
  • the user interface 7 is adapted for permitting a user to program various retarding, proofing, and baking recipes.
  • the user interface 7 provides the user the ability to program individual aspects of retarding, proofing, and baking recipes independently of each other. For example, start times and durations of various stages of a baking recipe can be customized and defined with respect to a recipe time (e.g., countdown time) .
  • the user interface 7 illustrates to the user in
  • a recipe such as a baking recipe includes various functions such as steam injection and venting which may include stages having overlapping durations.
  • the user interface 7 being a touch screen, includes both a user input 7A and a display 7B.
  • the display 7B includes a color liquid crystal display screen, and the user input 7A includes a touch-sensitive panel
  • the touch screen 7 defines "actuators" at various areas of the touch screen where the touch screen is responsive to the touch of a user.
  • the "actuators" may be identifiable to the user by text or graphic information on the display 7B underlying respective areas of the touch sensitive panel 7A.
  • Other types of user interfaces may be used without departing from the present invention.
  • the display and user input may be separate from one another.
  • the display may include other types of screens or indicators.
  • the user input may comprise other types of actuators, such as keyboards, mice, buttons, switches, or even microphones for receiving information from the user.
  • a Recipe Menu Home Screen is displayed on the touch screen 7.
  • the screen is divided into upper and lower sections corresponding to the upper and lower sections of the oven 1.
  • the lower section is shown as being configured as a proofer and having corresponding controls.
  • the upper section of the screen includes an icon representative of the upper section of the oven to indicate to the user that the controls relate to the upper oven section.
  • the user has the option of selecting from a plurality of recipes stored on the tangible storage medium. As illustrated, three recipes are displayed, including Retard, Proof, and Bread (Bake) . The user could begin execution of one of these recipes by pressing the respective actuator. Other recipes could be accessed by using Page Left or Page Right actuators.
  • the user may press the actuator at the top right of the screen represented by an exclamation point. This brings the user to a Recipe Edit Home Screen, as shown in Fig. 12.
  • the Recipe Edit Home Screen provides a list of all recipes stored in the tangible storage medium 165.
  • the list of recipes includes the Retard, Proof, and Bread (Bake) recipes displayed previously on the Recipe Menu Home Screen (Fig. 11) .
  • the user may select any of the recipes by pressing the respective
  • pressing the Retard actuator causes the display to show the Retard Recipe Program Screen of Fig. 13.
  • the recipe being programmed is indicated by the word "RETARD" displayed at the top of the screen.
  • the screen lists several parameters which may be programmed in a given recipe.
  • the parameters include Recipe Time, Recipe Set Point (temperature) , Oven Humidity, Steam Cycle Start, Steam Delay, Steam On Time, Vent Close Delay, and Vent Close Time.
  • Each of the parameters includes a value display (i.e., indicating the programmed value for the respective parameter) and an actuator permitting the user to change the displayed value.
  • the actuators each include plus and minus buttons for increasing or decreasing the programmed value.
  • the screen includes a graphical representation of the programmed recipe in the form of a two-dimensional bar graph adjacent the bottom of the screen. Colors used in the bar graph correspond to colors of parameter color indicators (i.e., colored boxes) adjacent each programmable parameter label.
  • the bar graph represents the recipe according to the parameters displayed by the screen as a function of time (horizontal axis) .
  • the recipe has a beginning at the left side of the bar graph, an end at the right side of the bar graph, and a duration extending between the two ends.
  • the graph is a solid red bar extending from the left to the right.
  • the red color of the graph corresponds to the red color of the indicator next to the Recipe Time parameter label.
  • the user can select whether to "chain” a second recipe to the recipe being programmed such that the control system operates the chained recipe automatically after execution of the displayed recipe.
  • the Proof recipe is chained to the Retard recipe, as indicated by the arrow and word "PROOF" displayed at the top right of the screen.
  • the chained recipe can be changed by adjusting the Chain parameter using the chain actuator (i.e., plus or minus actuators) on the left side of the screen.
  • the Proof recipe is the fourth recipe listed on the Recipe Edit Screen (Fig. 12) .
  • a number 4 is displayed in the value display of the Chain parameter.
  • the recipe is saved to the tangible memory by pressing the save actuator represented by the arrow at the bottom right of the screen. Pressing the back arrow actuator at the bottom left of the screen brings the user back to the Recipe Edit Home Screen, where the user can then select a different recipe to be programmed.
  • Fig. 14 shows a Proof Recipe Program Screen
  • the Proof recipe parameters include a Recipe Time of 60:00 minutes, a Recipe Set Point (temperature) of 105 degrees F, and an Oven Humidity of 80%. All of the other parameters are turned off or set to zero.
  • the graphical representation of the recipe at the bottom of the screen is similar to the bar graph representing the Retard recipe.
  • the chained recipe in this case is the Bread (Bake) recipe.
  • Fig. 15 shows a Bread Program Recipe Screen
  • the chained recipe is programmed for "off,” such that no recipe will be automatically executed following the Bread recipe, and an alarm will sound at the end of the recipe, as indicated by the word "ALARM" at the top right of the screen.
  • the parameter Aux Heat Duty Cycle is provided in place of Oven Humidity.
  • all of the available parameters are used as part of the recipe, including steam cycle parameters Steam Delay, Steam On Time, Vent Close Delay, and Vent Close Time.
  • a steam cycle may be advantageous in a bake recipe to improve the color, taste, and/or texture of the bread crust.
  • the programmed parameters for the displayed recipe include Recipe Time at 12:00 minutes, Recipe Set Point (temperature) at 350 degrees F, Aux Heat Duty Cycle at 60%, Steam Cycle Start at 1:00 minute, Steam Delay at 1:00 minute, Steam On Time at 1:30 minutes, Vent Close Delay at 0:30 minute, and Vent Close Time at 3:00 minutes.
  • the graphical representation of the recipe displayed at the bottom of the screen includes several colors for this recipe.
  • the horizontal scale of the bar graph is set by the recipe time of 12:00 minutes.
  • the other programmed parameters are displayed with respect to one another as a function of time along the bar graph in proportion to the scale of the recipe time.
  • a blue bar corresponds to the light blue colored parameter indicator of Steam Cycle Start and has a length extending from the left to the right corresponding to the programmed 1:00 minute and shown in proportion to the 12:00 minute length of the red bar
  • the Steam Cycle Start has a
  • the Steam Cycle Start represents a delay in the start of the steam cycle.
  • the chamber 11 may be heated at the Recipe Set Point as a "pre-bake" before the beginning of the steam cycle.
  • the blower 61 and heating system 71 may operate to maintain the set point temperature in the chamber 11.
  • the blower 61 and heating system 71 may be de-energized or turned off during the steam cycle and re-energized after the steam cycle is finished. Alternatively, the blower 61 may operate at a low speed or may be pulsed to provide gentle gas flow during the steam cycle.
  • the steam cycle includes a beginning and an end indicated by vertically extending orange bars.
  • the duration of the steam cycle extends between the vertical bars and includes colored bars representative of different stages of the steam cycle.
  • the steam cycle includes a first or steaming function and a second or venting function.
  • the two functions are displayed on the bar graph in two rows, one on top of the other.
  • the steaming function is indicated by the top row on the graph and includes the stages Steam Delay and Steam On Time.
  • the Steam Delay is indicated by a dark green bar corresponding to the dark green parameter indicator next to the Steam Delay parameter label .
  • the Steam On Time is indicated by a yellow bar corresponding to the yellow parameter indicator next to the Steam On Time parameter label.
  • the venting function is indicated by the bottom row on the graph and includes stages Vent Close Delay and Vent Close Time.
  • the Vent Close Delay and Vent Close Time are indicated by blue and light green bars, respectively,
  • the screen includes a graphical representation of the recipe according to the parameters displayed by the screen.
  • the touch screen provides command signals indicative of the changed parameter to the CPU 163, which responds by providing corresponding control signals to the affected components and systems of the oven 1.
  • the CPU 163 stores the parameter changes in the tangible storage medium 165.
  • the CPU 163 responds to the parameter changes stored in the medium by revising the graphical representation of the programmed recipe illustrated on the screen to reflect the changed parameters.
  • the screen illustrates in real time as a bar graph the recipe according to the parameters displayed by the screen.
  • Other graphical representations of the recipe may be displayed by the screen without departing from the scope of the present invention.
  • the programmable parameters shown in the recipe program screens of Figs. 13, 14, and 15, are provided by example without limitation.
  • the user interface 7 may be configured, for retard, proof, bake, or other recipes, to permit the user to program other functions such as various temperature set points at different times of a recipe, start times and run durations for the blower and/or flue vent fan, open times and durations for the flue valve and drain valve, start and run durations for the refrigeration system, and/or other parameters.
  • these parameters may be displayed in a graphical representation like the parameters discussed above. For example, if the user interface 7 permitted the user to define the start time and run duration of the blower that parameter could be displayed on the bar graph in the form of a third function including a suitable bar or bars (e.g.,
  • the Retard Recipe Ready Screen of Fig. 16 would be shown. This screen includes recipe set point indicators along the top of the screen
  • the screen indicates the "chained" recipe by the text "Next Recipe: PROOF,” which was previously programmed.
  • the screen also includes a time bar, a start actuator represented by an arrow outlined in green, and a series of status indicators relating to the programmed parameters, including Vent Open, Steam Cycle, and Auxiliary Heater.
  • the status indicators are shown as active (illuminated) or inactive (dark) , and may show different active colors, depending on the status of the respective parameter at any given time during execution of the recipe.
  • the colors shown on the active indicators when illuminated may correspond to the colors of the parameter designators next to the parameter labels on the recipe program screen.
  • the oven will begin executing the recipe and the screen will change to the Retard Recipe Run Screen shown in Fig. 17.
  • the screen will look substantially the same as that displayed in Fig. 17 for the duration of the recipe, except the time bar and countdown timer will be continuously updated to indicate the passage of recipe time.
  • the Vent Open status indicator will be dark to indicate the flue valve 115 is closed.
  • the refrigeration system 141 will be operated to maintain the 38 degrees F set point for 60 minutes.
  • the blower 61 may be off or operated in a relatively slow or pulsed fashion.
  • the chained Proof recipe will begin automatically, and the Proof Recipe Run Screen of Fig. 19 will be shown. If the Proof recipe were not chained to start automatically, the user could navigate to the Proof Recipe Ready Screen shown in Fig. 18 and press the start actuator to initiate the Proof recipe. As the Proof recipe runs, the screen will look substantially the same as that displayed in Fig. 19 for the duration of the recipe, except the time bar and countdown timer will be continuously updated to indicate the passage of recipe time.
  • the Vent Open status indicator is dark to indicate the flue valve is closed.
  • the blower 61 and heating system 71 will operate to maintain the 105 degree F set point, and the steam injection system 91 will operate as needed to maintain the 80% relative humidity set point for 60 minutes. Alternatively, a humidification system separate from the steam injection system 91 may be used in maintaining the 80% relative humidity set point.
  • the blower 61 may be off or operated in a relatively slow or pulsed fashion.
  • the chained Bread (bake) recipe will begin automatically, and the Bread Recipe Run Screen of Fig. 21 will be shown. If the Bread recipe were not chained to start automatically, the user could navigate to the Bread Recipe Ready Screen shown in Fig. 20 and press the start actuator to initiate the Bread recipe. As the Bread recipe runs, the time bar and countdown timer will be continuously updated to indicate the passage of recipe time, and the
  • parameter status indicators will be lit and unlit based on the status of the respective parameters. Between countdown times 12:00 and 11:00 (e.g., at countdown time 11:45 as shown in Fig. 21), the Vent Open status indicator will be illuminated because the flue valve 115 will be open during the pre-bake before the steam cycle. Between countdown times 11:00 and 10:30 (e.g., at countdown time 10:50 as shown in Fig. 22), the Steam Cycle status indicator will be illuminated to show the steam cycle has begun. The status indicator will be illuminated in blue to indicate delay before injecting steam. The blower 61 and heating system 71 may be de-energized at the beginning of the steam cycle (i.e., at the beginning of the Steam Delay stage) .
  • this provides the blower 61 with sufficient time to "spin down" or stop rotating before steam injection begins.
  • the Vent Open indicator is still illuminated. Between countdown times 10:30 and 10:00 (e.g., at countdown time 10:02 shown in Fig. 23), the Vent Open indicator will be dark indicating the flue valve 115 is closed. The flue valve 115 is closed before steam injection so steam is not lost out of the flue when it is injected into the chamber.
  • the Steam Cycle indicator is still illuminated in blue to indicate delay before steam injection. Presumably, the blower 61 has stopped or almost stopped spinning by now. Between countdown times 10:00 and 8:30 (e.g., at countdown time 9:30 as shown in Fig. 24), the Vent Open
  • the blower 61 and heating system 71 may remain off, or they may be pulsed.
  • the blower 61 may be pulsed to provide minimal gas circulation in the chamber 11 to cause steam in the chamber to flow into contact with the dough.
  • the Steam Cycle indicator will be illuminated in blue to indicate the steam injection has ended.
  • the Vent Open indicator will remain dark until the end of the Vent Close Time (i.e., at countdown time 7:30) .
  • the flue valve 115 may be kept closed during this time to provide the injected steam with additional time to saturate the chamber 11 and contact the dough.
  • the blower 61 and heating system 71 may re-energize to bring the temperature in the chamber 11 back to the Recipe Set Point for the remainder of the recipe time.
  • the Auxiliary Heater indicator may be illuminated red for a period of time after the end of the steam cycle indicating that the auxiliary heater 75 is being used to assist the primary heater 73 in re-establishing the Recipe Set Point.
  • the auxiliary heater 75 will be operated at the programmed Aux Heat Duty Cycle.
  • the auxiliary heater 75 may be turned off, as indicated by the Auxiliary Heater status
  • the blower 61 and heating system 71 operate for the remainder of the countdown time to maintain the Recipe Set Point temperature. At the end of the recipe, the time bar has timed out, the countdown timer shows 0:00, and an alarm may sound.
  • FIG. 29 and 30 illustrate alternative embodiments of Bread (Bake) recipes.
  • the recipe of Fig. 29 includes similar parameters as the Bread recipe described above, except for the Steam Cycle Start parameter is 0:00, meaning the steam cycle will start at the beginning of the recipe rather than after a delay.
  • the recipe of Fig. 30 includes similar parameters as the Bread recipe described above, except there is no delay before the start of the steam cycle, and the Steam Delay and Vent Close Delay parameters have the same values such that the steam injection begins at the same time as the flue valve 115 closes.
  • Other recipes may be used without departing from the scope of the present invention.
  • the flue valve 115 may not be closed until after steam injection begins. It will be understood that the user interface permits custom tailoring of the respective variables such that recipes can be programmed by controlling parameters independently from each other.
  • the storage medium 165 may include instructions for executing any one of the examples below or combinations thereof.
  • a hold recipe may be used to hold dough in a frozen or slacked state before a retard recipe.
  • the oven 1 may be programmed for holding food such as grilled chicken, fried chicken, hamburger patties, etc. in a cooked state prior to serving.
  • the oven 1 may be programmed to execute a retard recipe in which the steam injection system 91 is used (e.g., delivers a small volume of steam) to introduce moisture into the chamber 11 to assist in the retard process.
  • a retard recipe may be chained directly to a bake recipe such that the oven executes a bake recipe
  • the refrigeration system 141 may be used in a bake recipe.
  • the refrigeration system 141 may be used at or near the end of a bake recipe to rapidly cool the chamber 11 so that less heat emits from the oven when opened by a user and/or so that the baked bread cools more rapidly and can be served for consumption more quickly.
  • the active venting flue fan 113 and/or the refrigeration system 141 may be used at or near the end of a bake recipe and/or between a bake recipe and a proof recipe for rapidly cooling the chamber 11.
  • Retard, proof, and/or bake recipes may include different temperature set points at various times of the recipe.
  • the following 60 minute retard recipes which the storage medium 15 may include instructions for executing, are provided as additional examples, including various stages listed in order of execution: 1) 20 minutes at 35 degrees F, 20 minutes at 45 degrees F, and 20 minutes at 55 degrees F; 2) 20 minutes at 65 degrees F, 20 minutes at 60 degrees F, and 20 minutes at 50 degrees F; 3) 10 minutes at 100 degrees F, 20 minutes at 60 degrees F, and 30 minutes at 50 degrees F; 4) 20 minutes at 100 degrees F, 20 minutes at 40 degrees F, and 20 minutes at 65 degrees F; and 5) 20 minutes at 40 degrees F, 20 minutes at 100 degrees F, and 20 minutes at 50 degrees F.
  • the oven 1 may be programmed with retard recipes in which there are multiple stages including differently programmed parameters, in which multiple stages include different durations, in which not only the refrigeration system but also the heating system is used, in which the recipe set point temperature increases over the recipe duration, in which the recipe set point temperature decreases over the recipe duration, in which the recipe set point temperature increases then decreases over the recipe duration, and/or in which the recipe set point temperature decreases then increases over the recipe duration.
  • the dough is about 50 to 55 degrees F. It may be desirable to heat the dough for a duration of the retard recipe to decrease the time required to bring the dough to such a temperature, or to bring the dough to such a temperature more evenly (i.e., inside and out) .
  • the 60 minute retard recipe time is provided as an example without limitation. The recipe times may be longer or shorter without departing from the scope of the present invention .
  • the oven 1 may be programed to provide a user with a warning indication that the end of a recipe is upcoming.
  • the warning indication may be an audio (e.g., an alarm such as a chirp or beep) and/or visual (e.g., flash of the lights 83 inside the chamber 11) indication.
  • the storage medium 165 may include instructions to provide a warning indication when there is 5, 4, 3, 2, and/or 1, etc. minutes remaining on a given recipe (e.g., retard, proof, or bake recipe) . This may be useful to remind a user to check on the performance of a recipe while it is being executed and to prompt the user to determine whether the recipe should be altered before it ends.
  • the run screens for the retard, proof, and bake recipes each include, to the right of the countdown timer, a "plus one minute” actuator represented by "+1" outlined in blue. If a user notices that a certain execution of a recipe could benefit from additional time (e.g., bread not fully retarded, proofed, or baked) , the user can press the "+1" actuator to lengthen the recipe in increments of one minute per press of the actuator.
  • the warning indicator may be
  • the next recipe may include significantly different parameters (e.g., temperature, humidity, etc.) such that after the next recipe starts, it would be difficult for the user to quickly recreate the conditions in the chamber used for the previous recipe.
  • food preparation apparatus such as the oven 1 described herein may be used for programming and testing new food preparation recipes.
  • the oven 1 may be used to program retarding, proofing, and/or baking recipes thought to impart desirable
  • the graphic representation of the recipes provides convenient understanding of how the programmed relate to each other as a function of time and how modification of various parameters affects the recipe as a whole.
  • the oven can be used to execute the programmed recipes, and if satisfactory, the tested recipes can be used to program production ovens. For example, the tested recipes may be copied from the tangible memory 165 to a USB flash drive (or other portable tangible memory) for
  • ovens e.g., located in remote food service stores
  • the user interface 7 disclosed herein has broader applicability than merely for food preparation apparatus such as the oven discussed herein.
  • the user interface 7 may be used in other recipe- implementing apparatus in which it may be desirable to display a graphic representation of a recipe with respect to time.
  • a user interface 7 may be used in conjunction with a dish washer (ware washer) , clothes washer, food holding cabinet, etc.
  • Recipes having multiple functions and/or multiple stages can be shown graphically with respect to time to facilitate user comprehension of the recipes as programmed.
  • Recipe-implementing apparatus other than ovens or food preparation apparatus may be used without departing from the scope of the present invention.
  • a second embodiment of a convection oven of the present invention is designated generally by the reference number 201.
  • the oven is substantially the same as the oven 1 described above, and like parts are indicated by like references numbers, plus 200.
  • the oven 201 includes a user interface 207, a cooking chamber 211, a steam injection system 291, a vent system 292, and a convection system including a blower 261 and a heating system 271 including one or more heaters.
  • the oven 201 also includes an upper housing 241 spaced from respective walls of the cooking chamber 211 to provide a conduit system or flow path 253 for circulating air (or other gas) to, through and from the cooking chamber 211.
  • the conduit system 253 comprises an upper portion 253A above the cooking chamber 211 and side portions 253B at opposite sides of the cooking chamber.
  • the arrangement is such that air enters the cooking chamber 211 through a plurality of entry openings or outlets (broadly “first outlets”) 265 (Fig. 33) in the side walls of the chamber and exits the chamber through an exhaust opening (broadly "first exhaust”) 269 (Fig. 33) in the top wall of the chamber below the blower 261.
  • the blower 261 may be a single speed motor capable of operation in both constant and pulsed manners.
  • the blower 261 may be a multiple speed motor that can be selectively controlled for varying the airflow CFM and velocity.
  • the exhaust opening 269 may be fitted with a plurality of return duct exhaust openings (broadly "first exhausts") to control the routing of air.
  • the oven 201 does not include a refrigeration system, but such a system could be added as in the first embodiment without departing from the scope of the present invention. It will be understood that features discussed with respect to the oven 1 may be used in the oven 201, and vice versa.
  • the oven 201 includes a control system including a controller (e.g., CPU) and a tangible storage medium storing oven controller executable instructions for controlling the oven.
  • the vent system 292 includes a vent conduit or flue 311 for permitting gas to escape from the chamber 211 to ambient.
  • the chamber 211 and air conduit system (broadly "re-circulation ducting" defining a recirculation gas flow path) 253 form a generally closed system in which substantially the same gas re-circulates over and over. However, at various times, it may be desired to passively or actively vent the chamber 211.
  • the flue 311 extends from an inlet end connected to the air conduit system 253 (for direct gas flow therefrom) to an outlet end above the chamber.
  • the inlet end of the flue 311 is connected directly to the upper duct of the re-circulation ducting housing the wheel of the blower for receiving gas from the upper duct.
  • the flue 311 includes a valve or cap 315 adjacent its outlet end adapted for selectively closing or opening the flue. For example, it may be desirable during proofing and/or baking operations, such as while
  • the vent system 292 also includes a vent fan 313 mounted above the chamber 211. When the valve 315 is open to vent the chamber 211, the fan 313 may be used to increase the gas pressure inside the chamber to cause hot and/or moisture laden gas to exhaust through the flue 311.
  • the fan 313 communicates with the chamber 211 via vent ducting (defining a vent gas flow path) including a first or supply duct 314 and a second or outlet plenum duct 316, which includes outlets (broadly "second outlets”) 316A (Fig.
  • the supply duct 314 extends downward from the vent fan and is connected to a lower end of the outlet plenum 316 for delivering gas to the lower end of the outlet plenum.
  • the outlets of the vent ducting are different than the outlets 265 and exhaust 269 of the re-circulation ducting, and the vent flow path is separate from the re-circulation flow path.
  • arranging the fan 313 for use in pressurized venting provides the advantage that the fan does not need to designed/rated for the high temperatures and moisture levels of the exhaust/outlet gas .
  • the oven 201 includes suitable components and systems such that the chamber 211 may be used for proofing and/or baking, and desirably, for proofing and baking in sequence in the chamber 211.
  • the oven may be used in other ways without departing from the scope of the present invention.
  • the oven 201 may be programmed (e.g., the tangible storage medium can have suitable instructions stored thereon) to execute various recipes, as described above with respect to the first embodiment.
  • the tangible storage medium can have suitable instructions stored thereon
  • retarded dough e.g., dough at about 50-55 deg. F
  • the dough may be proofed for approximately 60 minutes.
  • the bread is manually transferred from the proofing cabinet to the baking cabinet, which may be preheated to a desired baking temperature (e.g., 350 deg. F) .
  • the bake cycle may have a duration of about 10-12 minutes dependent on personal preference of crust darkness, etc.
  • a benefit of the two-chamber configuration is the two chambers can be controlled to the specific desired environments. The bread will experience a relatively instant change in environment when transferred to the baking chamber. This is beneficial in drying the very warm, moist bread, setting the skin/crust, and
  • a fundamental difference of the two-chamber proof/bake process from the same-chamber proof/bake process is that the bread is loaded into the chamber to begin the proof cycle and, after the proof cycle, the bread remains in the same chamber for the bake cycle, and the oven adjusts the environment as desired for the bake cycle. There needs to be an appropriate transition from the proofing environment to the baking
  • the bread process was evaluated based on many culinary attributes, including proofing, cell structure, moisture level, bottom browning, shrinking/collapse, bread size (height/width ratio), along with the mechanical system design and response.
  • an oven may be programmed to execute a same-chamber proof/bake recipe including: (1) a proofing step; (2) a first active venting step; (3) a first temperature ramp step; (4) a second active venting step; (5) a second temperature ramp step; and (6) a bake step.
  • this recipe may be modified without departing from the scope of the present invention.
  • the recipe may include more or fewer steps. For example, either of the venting steps and/or either of the temperature ramp steps may be omitted.
  • the recipe outlined above has been developed based on an understanding of moisture in the bread and managing release of moisture from the bread.
  • the bread itself contains a lot of moisture, apart from humidity added to the cooking chamber as desired during proof/bake. Late in the proofing process, the bread releases a lot of moisture. Without the active venting capability, the amount of moisture being released from the bread has the ability of increasing the humidity in the cooking chamber 211 to a level detrimental to the process, resulting in too high of moisture content in the final baked bread (wet/soggy) .
  • the %RH level can be precisely controlled to the desired level consistently one proof/bake recipe after another and independent of the bread load (1 tray vs. 10 trays) . Proofing at lower %RH can
  • proofing is usually conducted at a lower airflow (CFM and velocity) in a manner to maintain uniform temperature and humidity within the chamber without inducing too much impingement or force on the bread .
  • the recipe includes a first active venting cycle for reducing the %RH within the chamber. This assists in reducing the moisture level within the bread. As moisture is vented from the chamber, moisture from the bread is more likely to escape to the gas in the chamber.
  • the convection blower can be run at a relatively slow speed, i.e., lower CFM/air impingement.
  • the second active venting step evacuates water vapor within the cavity, and thus promotes additional moisture to transfer from the bread into the gas in the chamber. Accordingly, the second active venting step assists in reducing the remaining moisture level within the bread .
  • the second temperature ramp step is used to increase the temperature in the chamber to the desired final baking temperature.
  • the second ramp step can have different
  • the second ramp step can be executed faster than the first ramp step because proofing has completed, and it is no longer necessary to promote uniform "dying" of the yeast in the skin and core of the bread. Once the yeast is no longer active, it is beneficial to ramp the temperature of the cavity and the bread surface at a rather rapid rate so that the skin/crust of the bread can be formed/set.
  • higher power is used than in the first ramp step, to reach a desired bake set point temperature (e.g., about 325F or 350F) .
  • a desired bake set point temperature e.g., about 325F or 350F
  • the final bake step is executed at a lower power level to slow the
  • browning and final baking This assists in completing the internal baking of the bread and managing the moisture level along with more uniform browning. Achieving a complete proof and bake with the optimum balance of temperature, power level/ramp rate or heat capacity, airflow, and humidity is key in achieving desired attributes including final bread cell structure, moisture level, bottom browning, minimal
  • proofing temperature of between about 90-120F, more desirably about 100-llOF, even more desirably about 105F;
  • RH about 50-90% RH, more desirably about 65-75% RH, even more desirably about 70%RH;
  • Second Active Venting a desired velocity at 660 CFM is about 1600 FPM.
  • baking temperature of between about 300-375F, more desirably about 315-360F, even more desirably about 325F or about 350F;
  • the recipe outlined above has been found to be suitable for an oven including an internal volume (i.e., combined volume of cooking chamber and convection duct system) of about 17,000 cubic inches, and a cooking chamber volume of about 14,000 cubic inches; and for a bread load of about 50 loaves (e.g., five levels of 10 loaves per level) .
  • an internal volume i.e., combined volume of cooking chamber and convection duct system
  • a bread load e.g., five levels of 10 loaves per level
  • the recipe above can be suitably modified for ovens having other internal volumes and for other bread loads.
  • the time to achieve desired temperature and power needed to achieve the temperature are a function of the internal volume, thermal mass of the oven, and bread load.
  • the thermal mass of the oven is not usually directly proportional to the internal volume.
  • the oven To execute an appropriate recipe for a desired bread load, it is possible to program the oven to adjust any of the recipe parameters based upon sensor feedback (e.g., sensed temperature and/or humidity) and elapsed time.
  • sensor feedback e.g., sensed temperature and/or humidity
  • the oven could be programmed to operate according to an algorithm to
  • the operator interface could include a "load size” selection option (e.g., "full load,” “half load,” etc.) to permit a user to enter the desired bread load size, according to which the oven could be programmed to select appropriate recipe parameters .
  • a "load size” selection option e.g., "full load,” “half load,” etc.
  • a step listed before another step can be said to begin before the later listed step.
  • an earlier listed temperature ramp step or active venting step can be said to begin before a later listed temperature ramp step or active venting step.
  • a step listed after another step can be said to begin after completion of the prior listed step.
  • a later listed temperature ramp step or active venting step can be said to begin after completion of an earlier listed temperature ramp step or active venting step.
  • an active venting step beginning after a maximum temperature of a temperature ramping step is reached a temperature ramping step begins after a time period following completion of an earlier temperature ramping step, or an active venting step begins after a time period following completion of an earlier active venting step.
  • Other arrangements may be used without departing from the scope of the present invention.
  • configurations that may be suitable for use with aspects of the invention include, but are not limited to, personal computers, server computers, hand-held or laptop devices, multiprocessor systems, microprocessor-based systems, set top boxes,
  • Embodiments of the aspects of the invention may be described in the general context of data and/or processor- executable instructions, such as program modules, stored one or more tangible, non-transitory storage media and executed by one or more processors or other devices.
  • program modules include, but are not limited to, routines, programs, objects, components, and data structures that perform particular tasks or implement particular abstract data types .
  • aspects of the invention may also be practiced in distributed computing environments where tasks are performed by remote processing devices that are linked through a communications network.
  • program modules may be located in both local and remote storage media including memory storage devices.
  • processors, computers and/or servers may execute the processor-executable instructions (e.g., software, firmware, and/or hardware) such as those illustrated herein to implement aspects of the invention.
  • processor-executable instructions e.g., software, firmware, and/or hardware
  • Embodiments of the aspects of the invention may be implemented with processor-executable instructions.
  • the processor-executable instructions may be organized into one or more processor-executable components or modules on a tangible processor readable storage medium. Aspects of the invention may be implemented with any number and organization of such

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Abstract

L'invention concerne un four pour l'étuvage et la cuisson de pâte ainsi que des procédés associés. L'étuvage et la cuisson peuvent être réalisés en séquence dans la même chambre de cuisson du four. Une ou plusieurs étapes de ventilation ou de montée en température peuvent être utilisées pour passer de l'étape d'étuvage à l'étape de cuisson. L'invention concerne également un four conçu pour évacuer du gaz hors d'une chambre de cuisson et des procédés associés.
PCT/US2015/027815 2014-04-25 2015-04-27 Dispositif et procédé de préparation d'aliments Ceased WO2015164875A1 (fr)

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CN107202347A (zh) * 2017-06-20 2017-09-26 广东美的厨房电器制造有限公司 烹饪设备及其热风组件
US10694753B2 (en) 2013-05-23 2020-06-30 Duke Manufacturing Co. Food preparation apparatus and methods
US10918112B2 (en) 2013-05-23 2021-02-16 Duke Manufacturing Co. Dough preparation apparatus and methods
US11229322B2 (en) 2020-04-06 2022-01-25 Sharkninja Operating Llc Dynamic flip toaster
US12232647B2 (en) 2019-02-26 2025-02-25 Sharkninja Operating Llc Stowable countertop cooking system

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US10694753B2 (en) 2013-05-23 2020-06-30 Duke Manufacturing Co. Food preparation apparatus and methods
US10918112B2 (en) 2013-05-23 2021-02-16 Duke Manufacturing Co. Dough preparation apparatus and methods
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CN107202347A (zh) * 2017-06-20 2017-09-26 广东美的厨房电器制造有限公司 烹饪设备及其热风组件
US12232647B2 (en) 2019-02-26 2025-02-25 Sharkninja Operating Llc Stowable countertop cooking system
US11229322B2 (en) 2020-04-06 2022-01-25 Sharkninja Operating Llc Dynamic flip toaster
US11445859B2 (en) 2020-04-06 2022-09-20 Sharkninja Operating Llc Dynamic flip toaster
US12207762B2 (en) 2020-04-06 2025-01-28 Sharkninja Operating Llc Dynamic flip toaster

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