Convection based cooking apparatus with adjustable inlet shutter

Abstract

A convection based cooking apparatus having enhanced heat retention. The convention based cooking apparatus includes a cooking chamber configured to holding food to be processed. An air inlet situated in fluid communication with the cooking chamber for receiving air into the cooking chamber. A heating source configured to switch between an ON state and an OFF state, whereby a temperature of air located within the cooking chamber is regulated. A drafting means that circulates air present within the cooking chamber. An inlet control apparatus that regulates air flow into the cooking chamber via the air inlet. The inlet control allows air to flow into the cooking chamber via the air inlet when the heating source is in the ON state. The inlet control prevents air from flowing into the cooking chamber via the air inlet when the heating source is OFF.

Claims

1. A convection based cooking apparatus having enhanced heat retention, comprising: a cooking chamber for holding food to be processed; an air inlet in fluid communication through a snorkel into the cooking chamber for receiving air into the cooking chamber; at least one gas burner heating source having an ON state that provides heat and an OFF state that does not provide heat, whereby a temperature of air located within the cooking chamber is regulated; a blower drafting means that circulates air present within the cooking chamber; and an inlet control shutter at the entrance of the snorkel that regulates air flow through the snorkel into the cooking chamber via the air inlet, wherein the inlet control shutter allows air into the cooking chamber via the air inlet when the heating source is in the ON state, and wherein the inlet control shutter prevents air from flowing into the cooking chamber via the air inlet when the heating source is in the OFF state.

2. The convection based cooking apparatus as recited in claim 1, wherein the inlet control shutter is in communication with a linear solenoid.

3. The convection based cooking apparatus as recited in claim 2, wherein the shutter is configured to prevent air from flowing into the cooking chamber via the air inlet when the heating source is in the OFF state.

4. The convection based cooking apparatus as recited in claim 2, wherein the shutter allows air to flow into the cooking chamber via the air inlet when the heating source is in the ON state.

5. A convection based cooking apparatus having enhanced heat retention, comprising: a cooking chamber for holding food to be processed; an air inlet in fluid communication through a snorkel into the cooking chamber for receiving air into the cooking chamber; at least one gas burner having an ON state that provides heat and an OFF state that does not provide heat, whereby a temperature of air located within the cooking chamber is regulated; a blower drafting means circulates air present within the cooking chamber; and an inlet control shutter at the entrance of the snorkel that regulates air flow through the snorkel into the cooking chamber via the air inlet, wherein the inlet control shutter allows air into the cooking chamber via the air inlet when the gas burner is in the ON state, and wherein the inlet control shutter prevents air from flowing into the cooking chamber via the air inlet when the gas burner is in the OFF state.

6. The convection based cooking apparatus as recited in claim 5, wherein the inlet control shutter is in communication with a linear solenoid.

7. The convection based cooking apparatus as recited in claim 5, wherein the shutter is disposed between the air inlet and the cooking chamber when the gas burner is in the OFF state.

8. The convection based cooking apparatus as recited in claim 6, wherein the shutter prevents air from flowing into the cooking chamber via the air inlet when the gas burner is in the OFF state.

9. The convection based cooking apparatus as recited in claim 7, wherein the shutter allows air to flow into the cooking chamber via the air inlet when the gas burner is in the ON state.

10. The convection based cooking apparatus as recited in claim 1, wherein there is a seal between the inlet control shutter and the snorkel.

11. The convection based cooking apparatus as recited in claim 10, wherein a pressure within the cooking chamber enhances a seal between outside of the cooking chamber and the cooking chamber.

12. The convection based cooking apparatus as recited in claim 1, wherein an inlet control shutter blocks airflow into the snorkel.

13. The convection based cooking apparatus as recited in claim 1, wherein an inlet control shutter blocks airflow into the snorkel when the heating source is in the OFF state.

14. The convection based cooking apparatus as recited in claim 1, wherein the inlet air through the snorkel is drafted directly into the blower.

15. The convection based cooking apparatus as recited in claim 5, wherein there is a seal between the inlet control shutter and the snorkel.

16. The convection based cooking apparatus as recited in claim 15, wherein a pressure within the cooking chamber enhances a seal between outside of the cooking chamber and the cooking chamber.

17. The convection based cooking apparatus as recited in claim 5, wherein an inlet control shutter blocks airflow into the snorkel.

18. The convection based cooking apparatus as recited in claim 5, wherein an inlet control shutter blocks airflow into the snorkel when the heating source is in the OFF state.

19. The convection based cooking apparatus as recited in claim 5, wherein the inlet air through the snorkel is drafted directly into the blower.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) The invention, together with further advantages thereof, may best be understood by reference to the following description taken in conjunction with the accompanying drawings in which:

(2) FIG. 1 is an illustration showing front view of an exemplary convection based cooking apparatus utilizing gas burner heating elements and having enhanced heat retention, in accordance with an embodiment of the present invention;

(3) FIG. 2A is an illustration showing a side view of an exemplary convection based cooking apparatus having enhanced heat retention when the gas burning heating elements are in an ON state, in accordance with an embodiment of the present invention;

(4) FIG. 2B is an illustration showing an isometric top view of an adjustable inlet shutter in an open position when the gas burner heating elements are in an ON state, in accordance with an embodiment of the present invention;

(5) FIG. 3A is an illustration showing a side view of an exemplary convection based cooking apparatus having enhanced heat retention when the gas burning heating elements are in an OFF state, in accordance with an embodiment of the present invention;

(6) FIG. 3B is an illustration showing an isometric top view of an adjustable inlet shutter in a closed position when the gas burner heating elements are in an OFF state, in accordance with an embodiment of the present invention; and

(7) FIG. 4 is a flowchart showing a method for providing enhanced heat retention in a convection based cooking apparatus, in accordance with an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

(8) An invention is disclosed for a convection based cooking apparatus having enhanced heat retention using an adjustable inlet shutter. In general, embodiments of the present invention prevent the introduction of outside air into the oven cooking chamber when the heating elements are off and allow the introduction of cool outside air into the oven cooking chamber when the heating elements are on. By preventing the introduction of outside air into the oven cooking chamber when the heating elements are off, embodiments of the present invention maintain heat levels within the oven cooking chamber at desired levels much longer than is possible using conventional convection ovens.

(9) In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. It will be apparent, however, to one skilled in the art that the present invention may be practiced without some or all of these specific details. In other instances, well known process steps have not been described in detail in order not to unnecessarily obscure the present invention.

(10) FIG. 1 is an illustration showing a front view of an exemplary convection based cooking apparatus 100 utilizing gas burner heating elements and having enhanced heat retention, in accordance with an embodiment of the present invention. The convection based cooking apparatus 100 includes a cooking chamber 102 defined by a plurality of sidewalls 104. A heating source 106 is disposed below the cooking chamber 102. In the example of FIG. 1 the heating source 106 is gas burner heating elements, which can switch between an ON state and an OFF state to regulate the temperature of air located within the cooking chamber 102.

(11) In addition, a drafting means, such a blower 108 is disposed in a back wall of the cooking chamber 102. Although the blower 108 is shown as being disposed in a back wall of the cooking chamber 102, it should be noted that the blower 108 can be situated in any area from which it can operate as a drafting and/or circulating mechanism. As will be discussed in greater detail subsequently, the drafting means is configured to circulate air present within the cooking chamber 102 to provide enhancing cooking functionality. Situated near the blower 108 is a snorkel 110, which operates to provide air to the cooking chamber 102 via an air inlet, as illustrated in FIG. 2A.

(12) FIG. 2A is an illustration showing a side view of an exemplary convection based cooking apparatus 100 when the gas burner heating elements are in an ON state, in accordance with an embodiment of the present invention. In operation, the blower 108 draws in air, via the air inlet 200, across the heating source 106 (i.e., the gas burner heating elements), which heats the air. The resulting products of combustion are then drawn around the side walls 104 and into the cooking chamber 102 via the snorkel 110, as illustrated in FIG. 1. It should be noted that in the present disclosure, the term air inlet 200 is defined as an opening or other means that allows air to flow into the oven, across the heating source 106, and into the cooking chamber 102. The air outlet 202, on the other hand, is defined as an opening or other means that allows air to flow out of the oven cooking chamber 102, without crossing the heating source 106.

(13) Turning back to FIG. 2A, the blower 108 continues to circulate the air present in the cooking chamber 102 to facilitate cooking the food product. As more products of combustion are drawn into the cooking chamber 102, the pressure within the cooking chamber 102 increases. The pressure is alleviated by allowing the hot air to escape the cooking chamber 102 via an air outlet 202. To enhance heat retention, embodiments of the present invention include an inlet control apparatus 204 that includes an adjustable inlet shutter 206. An inlet control apparatus 204 is defined in the present application to mean a mechanism that allows air to flow into the cooking chamber 102 via the air inlet 200 when the heating source 106 (i.e., gas burners) is in the ON state, and prevents air flow into the cooking chamber 102 via the air inlet 200 when the heating source 106 is in the OFF state, and not providing heat to the cooking chamber 102. At least a portion of the inlet control apparatus 204 is disposed between the air inlet 200 and the cooking chamber 102 when the heating source 106 is in the OFF state, thus prevents air flow into the cooking chamber 102 when the heating source 106 is in the OFF state. In one embodiment, at least a portion of the inlet control apparatus 204 is disposed in front of the air inlet 200 when the heating source 106 is in the OFF state, thus prevents air flow into the cooking chamber 102 when the heating source 106 is in the OFF state. In a further embodiment, at least a portion of the inlet control apparatus 204 is disposed just inside the cooking chamber 102 and covering the interface between the air inlet and the cooking chamber 102 when the heating source 106 is in the OFF state, thus prevents air flow into the cooking chamber 102 when the heating source 106 is in the OFF state.

(14) It should be borne in mind that the inlet control apparatus 204 is not associated with or used in conjunction with the air outlet 202.

(15) For example, the adjustable inlet shutter 206 portion of the inlet control apparatus 204 of the embodiments of the present invention is configured to allow air to flow into the cooking chamber 102 via the air inlet 200 when the heating source 106 (i.e., gas burners) is in the ON state, providing heat to the cooking chamber 102. However, when the heating source 106 is in the OFF state, and not providing heat to the cooking chamber 102, the adjustable inlet shutter 206 is positioned between the air inlet 200 and the cooking chamber 102 to prevent air flow into the cooking chamber 102 via the air inlet 200. In one embodiment, the adjustable inlet shutter 206 blocks the snorkel inlet portion 110a of the snorkel 110 when the heating source 106 is in the OFF state, thus blocking air flow from the air inlet 200 into the cooking chamber 102. However, it should be noted that the inlet control apparatus 204 of the embodiments of the present invention can be located in any position that allows the inlet control apparatus 204 to prevent air flow into the cooking chamber 102 via the air inlet when the heating apparatus in the OFF state. For example, the inlet control apparatus 204 can be located outside and in front of the air inlet 200. Alternatively, the inlet control apparatus 204 can be located just inside the air inlet 200, either before or after the heating source 106.

(16) In one embodiment, the inlet control apparatus 204 comprises an adjustable inlet shutter 206 coupled to a linear solenoid 208. For example, the linear solenoid can be an electrical coil wound around a cylindrical tube with a ferro-magnetic actuator that is free to move in and out of the coils body. FIG. 2B is an illustration showing an isometric top view of an adjustable inlet shutter 206 in an open position when the gas burner heating elements are in an ON state, in accordance with an embodiment of the present invention. The linear solenoid 208 can be actuated to control when the adjustable inlet shutter 206 closes the interface (i.e., the snorkel inlet portion 110a) between the air inlet 200 and the snorkel 110, thus preventing outside air from flowing into the cooking chamber 102. Similarly, the linear solenoid 208 can be actuated to control when the adjustable inlet shutter 206 opens the interface between the air inlet 200 and the snorkel 110, thus allowing outside air into the cooking chamber 102. Although FIG. 2A illustrates the usage of a linear solenoid as an element of the inlet control apparatus 204, it should be noted that any apparatus, for example a rotary solenoid, capable of operating the adjustable inlet shutter 206 and/or blocking or allowing outside air to flow from the air inlet 200 into the cooking chamber 102 can be utilized in the embodiments of the present invention as an inlet control apparatus 204 or part thereof.

(17) FIG. 3A is an illustration showing a side view of an exemplary convection based cooking apparatus 100 having enhanced heat retention when the gas burning heating elements are in an OFF state, in accordance with an embodiment of the present invention. When the gas burner heating elements 106 are in the OFF state, the blower 108 continues to circulate the air within the cooking chamber 102. However, as described previously, when the heating source 106 is in the OFF state, and not providing heat to the cooking chamber 102, the inlet control apparatus 204 prevents outside air from entering the cooking chamber 102 via the air inlet 200. For example, in FIG. 3A the adjustable inlet shutter 206 is pushed forward via the linear solenoid 208, which closes the interface 110a between the air inlet 200 and the snorkel 110. This is also illustrated in FIG. 3B, which shows an isometric top view of an adjustable inlet shutter 206 in a closed position when the gas burner heating elements are in an OFF state, in accordance with an embodiment of the present invention. As a result, outside air is prevented from flowing into the cooking chamber 102. Moreover, the pressure within the cooking chamber 102 enhances the seal between the adjustable inlet shutter 206 and the interface 110a of the snorkel 110, thus substantially reducing air leakage.

(18) As can be appreciated, in order for air to escape the cooking chamber 102 via the air outlet 202, air flow must come from the air inlet 200 via the snorkel 110. Thus, closing the interface 110a between the air inlet 200 and the snorkel 110 also substantially restricts air from escaping the cooking chamber via the air outlet 202. Hence, embodiments of the present invention eliminate heat dilution caused by cooler air being drawn into the cooking chamber 102 via the air inlet 200 when the heating source 106 is in the OFF state. In this manner, embodiments of the present invention provide enhanced heat retention in the cooking chamber 102, allowing the heating source 106 to remain cycled OFF for longer periods of time. This provides significant energy savings, both in terms of lower gas usage for the gas burner elements and in terms of overall heat output from the oven, resulting in lower kitchen air-conditioning requirements. Moreover, because of the reduced need for cycling the heating source, embodiments of the present invention provide increased cooking efficiency, and better finished food products, as well as increased production capability.

(19) Eventually, the temperature of the air present within the cooking chamber 102 may fall below a desired level, at which point the heating source 106 is set back to the ON state. In addition to setting the heating source 106 back to the ON state, embodiments of the present invention also open the interface 110a between the air inlet 200 and the snorkel 110, thus allowing air to enter the cooking chamber 102. Opening the interface 110a between the air inlet 200 and the snorkel 110 also allows air to vent and escape from the cooking chamber 102 as the pressure within the cooking chamber 102 rises due to the rising temperature within the chamber. This cycling process is further illustrated next with reference to FIG. 4.

(20) FIG. 4 is a flowchart showing a method 400 for providing enhanced heat retention in a convection based cooking apparatus, in accordance with an embodiment of the present invention. In an initial operation 402, preprocess operations are performed. Preprocess operations can include, for example, setting a thermostat to a desired temperature, placing food product within the cooking chamber of the oven, and other preprocess operations that will be apparent to those skilled in the art in view of the hindsight provided by a careful examination of the present disclosure.

(21) In a heating operation 404, the heating source is set to an ON state that provides heat and the interface between the air inlet and the cooking chamber is opened, allowing outside air to flow into the cooking chamber via the air inlet. For example, during operation, the blower draws in air via the air inlet and across the heating source, which heats the air. The resulting products of combustion are then drawn around the side walls and into the cooking chamber via the snorkel. The blower also circulates the air present in the cooking chamber to facilitate cooking the food product. As more products of combustion are drawn into the cooking chamber, the pressure within the cooking chamber increases. The pressure is alleviated by the air outlet, which allows the hot air to escape the cooking chamber when the heating source is set to the ON state.

(22) A decision is then made as to whether the temperature within the cooking chamber is equal to or greater than a desired cooking temperature, in operation 406. If the temperature within the cooking chamber is equal to or greater than the desired cooking temperature, the method continues to an OFF cycle operation 410. Otherwise, the method branches to operation 408.

(23) In operation 408, the heating source continues to heat the air drawn into the cooking chamber. For example, in one embodiment a thermostat is used to set and detect a desired temperature within the cooking chamber of the oven. When the thermostat determines that the temperature in the cooking chamber has not yet reached the desired temperature, the heating source continues to provide heat to the oven. However, when the thermostat determines that the temperature in the cooking chamber has reached the desired temperature, the heating source cycles to an OFF state in operation 410.

(24) In operation 410, the heating source is set to an OFF state and the interface between the air inlet and the cooking chamber is closed, preventing outside air to flow into the cooking chamber via the air inlet. When the gas burner heating elements are in the OFF state, the blower continues to circulate the air within the cooking chamber. However, the inlet control apparatus prevents outside air from entering the cooking chamber via the air inlet when the heating source is set to the OFF state and no longer provides heat.

(25) A decision is then made as to whether the temperature within the cooking chamber is less than the desired cooking temperature, in operation 412. If the temperature within the cooking chamber is equal to or greater than a desired cooking temperature, the method branches to circulation operation 414. Otherwise, the method returns to heating operation 404.

(26) In circulation operation 414, the blower continues to circulate the air present in cooking chamber. For example, when the thermostat determines that the temperature in the cooking chamber has reached the desired temperature, the heat source is set to the OFF state, the interface between the air inlet and the cooking chamber is closed, and the blower continues to circulate the air present in the cooking chamber. As described previously, closing the interface between the air inlet and the cooking chamber prevents air from being drawn into the cooking chamber and thus reduces or eliminates heat dilution caused by cooler air being drawn into the cooking chamber when the heating source is in the OFF state. Also, closing the interface between the air inlet and the cooking chamber also substantially restricts air from escaping the cooking chamber via the air outlet. Eventually, the temperature of the air present within the cooking chamber may fall below a desired level. At that point the heating source is set back to the ON state and the interface between the air inlet and the cooking chamber is opened again, thus allowing air to flow into the cooking chamber and escape from the cooking chamber via the air outlet as the pressure rises due to the rising temperature, in heating operation 404.

(27) In this manner, embodiments of the present invention provide enhanced heat retention in the cooking chamber, allowing the heating source to remain cycled OFF for longer periods of time. This provides significant energy savings, both in terms of lower gas usage for the gas burner elements and in terms of overall heat output from the oven, resulting in lower kitchen air-conditioning requirements.

(28) It should be noted that the described embodiments of the present invention also apply to combi ovens. A combi oven combines the abilities of a convection oven and a steam cooker, thus allowing the user to regulate the humidity within the cooking chamber as well as the temperature. In such embodiments, similar to above, the cooking chamber is allowed to enter the cooking chamber via the air inlet when the heating source is in the ON state, heating the air within the cooking chamber. When the heating source is cycled to the OFF state, the inlet control apparatus prevents outside air from entering the cooking chamber via the air inlet.

(29) Although the foregoing invention has been described in some detail for purposes of clarity of understanding, it will be apparent that certain changes and modifications may be practiced within the scope of the appended claims. Accordingly, the present embodiments are to be considered as illustrative and not restrictive, and the invention is not to be limited to the details given herein, but may be modified within the scope and equivalents of the appended claims.