Three sensor oven

Abstract

An oven uses at least one infrared sensor located outside of the oven baking chamber to measure infrared light emissions from an oven floor, and includes apparatuses that defend infrared sensors and light sources from heat damage using for example baffles, shutters, remote location of the sensor from heat sources and powered ventilation, temperature control systems for ovens using at least one infrared sensor to control the temperature of an oven floor, and powered ventilation systems to keep oven walls cool.

Claims

1. An oven comprising: a baking chamber; an oven floor; a first heat source; a second heat source; a first control system; and a second control system; wherein the oven floor has a top and bottom surface; wherein the baking chamber has a front opening and is comprised of a top, at least three walls, and the top surface of the oven floor; wherein the first control system controls the first heat source that heats the oven floor; wherein the first control system comprises an infrared sensor, an oven floor temperature controller, and oven floor temperature controller relay; wherein the oven floor temperature controller has a high and low temperature limit setting; wherein the infrared sensor of the first control system senses infrared light emissions from the top surface of the oven floor, provides temperature measurements of the top surface of the oven floor, and is located in a position outside of and remote from the baking chamber, the top of the baking chamber and baking chamber walls; wherein the oven temperature controller of the first control system opens and closes the oven floor temperature control relay to control the first heat source so as to maintain the temperature of the top surface of the oven floor, as measured by the infrared sensor, approximately between the high and low temperature limit setting of the oven floor temperature controller; wherein the first heat source is located directly underneath the oven floor; wherein the second control system controls the second heat source that heats the baking chamber; wherein the second control system comprises a thermocouple that measures the temperature in the baking chamber or the top of the baking chamber, a baking chamber temperature controller, and a baking chamber temperature controller relay; wherein the baking chamber temperature controller has a high and low temperature limit setting; wherein the second control system opens and closes the controller relay of the second control system to maintain the temperature of the baking chamber, as measured by the thermocouple, approximately between the high and low temperature limit settings of the baking chamber temperature controller.

2. The oven of claim 1, further comprising a bracket, wherein the infrared sensor is attached to the bracket so as to be located outside of the baking chamber and above the top surface of the oven floor.

3. The oven of claim 1 further comprising one or more baffles positioned between the oven floor and the infrared sensor.

4. The oven of claim 2 wherein the bracket is attached to the oven.

5. The oven of claim 2 wherein the bracket is not attached to the oven.

6. The oven of claim 1 further comprising an insulation layer around the walls and top of the baking chamber, and ports or openings in the top of the baking chamber or walls of the baking chamber, and surrounding insulation layer, allowing the infrared sensor of the first control system to sense the top surface of the oven floor through the baking chamber top or walls and insulation layer.

7. The oven of claim 1 further comprising a forced air system, wherein the forced air system blows cool air around the infrared sensor of the first control system, or between the oven floor and the infrared sensor to cool the infrared sensor.

8. The oven of claim 1 further comprising a shutter and a solenoid actuator that moves the shutter into an open or closed positon position; wherein the shutter, when in a closed position, is located so as to block hot gas escaping from the baking chamber from damaging the infrared sensor of the first control system and, when in an open position, allows sensing of the top surface of the oven floor by the infrared sensor.

9. The oven of claim 1 wherein the oven floor rotates.

10. An oven comprising: a baking chamber; one or more variable heat sources; an oven floor, said oven floor having top, bottom, and side surfaces; one or more infrared sensors; and a computerized control system, wherein the one or more infrared sensors are located outside of the baking chamber; wherein at least one of the one or more infrared sensors measures infrared light emissions from the top surface of the oven floor; and wherein signals from one or more of the one or more infrared sensors are used by the computerized control system to identify an introduction of a cold pizza into the oven and trigger a computerized burner heat output algorithm to vary temperature over time in a programmed bake cycle and minimize time to return of target temperature in the oven after a baking cycle.

11. The oven of claim 10 further comprising an oven control system, wherein the oven control system includes a proportional signal controller and one or more oven temperature controller outputs which are variable and proportional to the degree that a process temperature deviates from a target temperature setting, providing regulation of the one or more variable heat sources that generate more or less heat depending on the amplitude of an incrementally variable signal from the proportional signal controller.

12. An oven comprising: a baking chamber; one or more variable heat sources; an oven floor, said oven floor having top, bottom, and side surfaces; and at least two infrared sensors; wherein the at least two infrared sensors are located outside of the baking chamber; and wherein at least one of the at least two infrared sensors measures infrared light emissions from the top surface of the oven floor and wherein at least one of the at least two infrared sensors measures infrared light emissions from the bottom surface of the oven floor.

13. The oven of claim 12 further comprising an oven control system, wherein the oven control system includes a proportional signal controller and one or more oven temperature controller outputs which are variable and proportional to the degree that a process temperature deviates from a target temperature setting, providing regulation of the one or more variable heat sources that generate more or less heat depending on the amplitude of an incrementally variable signal from the proportional signal controller.

14. The oven of claim 12 further comprising a computerized control system, wherein signals from one or more of the at least two infrared sensors are used by the computerized control system to identify an introduction of a cold pizza into the oven and trigger a computerized burner heat output algorithm to vary temperature over time in a programmed bake cycle and minimize time to return of target temperature in the oven after a baking cycle.

15. The oven of claim 13 further comprising a computerized control system, wherein signals from one or more of the at least two infrared sensors are used by the computerized control system to identify an introduction of a cold pizza into the oven and trigger a computerized burner heat output algorithm to vary temperature over time in a programmed bake cycle and minimize time to return of target temperature in the oven after a baking cycle.

16. An oven comprising: a baking chamber; one or more variable heat sources; an oven floor, said oven floor having top, bottom, and side surfaces; one or more infrared sensors; and an oven control system, wherein the one or more infrared sensors are located outside of the baking chamber; wherein at least one of the one or more infrared sensors measures infrared light emissions from the side surface of the oven floor; and wherein the oven control system includes a proportional signal controller and one or more oven temperature controller outputs which are variable and proportional to the degree that a process temperature deviates from a target temperature setting, providing regulation of the one or more variable heat sources that generate more or less heat depending on the amplitude of an incrementally variable signal from the proportional signal controller.

17. An oven comprising: a baking chamber; one or more variable heat sources; an oven floor, said oven floor having top, bottom, and side surfaces; one or more infrared sensors; and a computerized control system, wherein the one or more infrared sensors are located outside of the baking chamber; wherein at least one of the one or more infrared sensors measures infrared light emissions from the side surface of the oven floor; and wherein signals from one or more of the one or more infrared sensors are used by the computerized control system to identify an introduction of a cold pizza into the oven and trigger a computerized burner heat output algorithm to vary temperature over time in a programmed bake cycle and minimize time to return of target temperature in the oven after a baking cycle.

18. The oven of claim 16 further comprising a computerized control system, wherein signals from one or more of the one or more infrared sensors are used by the computerized control system to identify an introduction of a cold pizza into the oven and trigger a computerized burner heat output algorithm to vary temperature over time in a programmed bake cycle and minimize time to return of target temperature in the oven after a baking cycle.

19. The oven of claim 1 further comprising a shutter and an actuator that moves the shutter into an open or closed position; wherein the shutter, when in a closed position, is located so as to block hot gas escaping from the baking chamber from damaging the infrared sensor of the first control system and, when in an open position, allows sensing of the top surface of the oven floor by the infrared sensor.

Description

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

(1) For a further understanding of the nature, objects, and advantages of the present invention, reference should be had to the following detailed description, read in conjunction with the following drawings, wherein like reference numerals denote like elements and wherein:

(2) FIG. 1 is a right-side schematic cut away view of a simple embodiment of a top floor infrared sensing apparatus. The front of the oven is on the left.

(3) FIG. 2 is a right-side schematic cut away view of a simple embodiment of a control system for ovens of the current invention.

(4) FIG. 3 is a right-side schematic cut away view of a simple embodiment of the ovens of the instant invention. The front of the oven is on the left.

(5) FIG. 4 is a right-side schematic cut away view of the top floor infrared sensing apparatus showing sensing through a port that traverses the material structure of the top of the baking chamber and the insulation layer on top of it.

(6) FIG. 5 is a right-side schematic cut away view of an oven control system that incorporates a dedicated burner, controller and thermocouple to regulate the temperature of the baking chamber independently of the control system used to regulate the temperature of the floor.

(7) FIG. 6 is a right-side schematic cut away view of an oven embodiment that uses forced air to defend the infrared sensor from hot gas rising through an open port and uses a control system with independent temperature regulation systems for the dome and baking chamber.

(8) FIG. 7 is a right-side schematic cut away view of an embodiment of a top floor IR sensing apparatus that uses forced air to defend the sensor from hot gas rising up through the port during normal operation and a shutter moved by a linear actuator to prevent hot gas from rising up through the port during a power failure.

(9) FIG. 8 is a right-side schematic cut away view of an embodiment of an oven control system of the present invention that uses infrared sensing to measure the temperature of the top and bottom floor surfaces of the oven and two controllers with relays arranged in series to control a dedicated floor burner, all operating independently of a thermocouple that measures the temperature at the top of the baking chamber and a controller that operates a relay that powers a burner dedicated to heating the baking chamber.

(10) FIG. 9 is a right-side schematic cut away view of an embodiment of an oven of this invention using forced air and a shutter to defend the top floor IR sensor from hot gas from the baking chamber, as well as independent burners and control systems for the baking chamber and floor. Infrared sensing of the top and bottom of the oven floor allows controller relays to be arranged in series to power a burner dedicated to heating the oven floor. In this oven, temperature limits can be set for the top and bottom surfaces of the oven floor as well as the oven baking chamber.

(11) FIG. 10 is a right side view schematic cut away view of a top surface floor IR sensing apparatus featuring a fan blowing air into, and pressurizing a closed chamber, forcing cool air down or limiting hot air coming up through the port providing the opening for IR sensor readings of the infrared light emissions from the oven floor below the port. The solenoid opens the shutter over the port when powered and closes it in the event of power failure.

(12) FIG. 11 is a right-side schematic cut away view of an oven of the instant invention with powered ventilation and a hood. One of the IR sensors shown reads the top surface temperature of the oven floor through two ports, one port in the top of the insulated hood vent, and one port in the top of the baking chamber and the insulation above it. A pressurized chamber contains the IR sensor and a light source, both protected by powered ventilation and shutters. An exhaust fan is shown in an insulated compartment, with the fan motor ventilated by a dedicated fan forcing cool air into the motor box. A system for ventilating a space between the outside surface of the oven and the insulation chamber on the sides and back of the oven is shown. A system for ventilation of an insulated oven door, as well as a light source in the door, protected by powered ventilation, and located outside of and under the baking chamber is shown.

(13) FIG. 12 is a right-side schematic cut away view of a light source and an IR Sensor in a top surface oven floor sensor apparatus. Both are protected by a pressurized chamber over ports for light and IR sensing. Ports in the insulated hood vent top and the insulated top of the baking chamber are shown.

(14) FIG. 13 is a right-side schematic cut away view of an exhaust fan motor in an insulated chamber with a ventilation fan for cooling the chamber.

(15) FIG. 14 is a right-side schematic cut away view of an oven door that closes over the front of the oven under the top surface of the baking chamber floor. It is shown in the closed position, demonstrating a fan inside the oven, under the bottom insulation layer, blowing cool air from under the oven, through a port into a chamber providing ventilation between the door insulation and the outer covering. The chamber contains a light source located outside of and under the baking chamber, that shines up to reflect light off an upper rim, shining onto the bottom of the food being baked in the baking chamber.

(16) FIG. 15 is a right-side schematic cut away view of an IR sensor cooled by mechanical ventilation generated by the negative pressure provided by the exhaust fan in the vent hood. The negative pressure in the vent hood causes mechanical movement of a door to the chamber containing the IR sensor, opening it so that the air flow generated by the negative pressure can cool the sensor. A shutter is shown to protect the sensor from hot gas moving up the port during a power failure. An insulated contact electrode is shown, contacting the shutter in the open position, causing closure of the circuit usually connected to the pressure switch terminal on the ignition control module. The exhaust vent is ventilated around the structure shown on the sides of the IR sensor ventilation apparatus (front of the oven is on the left, the left side of the oven is behind the plane of the drawing and the right side is in front of the plane of the drawing)

(17) FIG. 16 is a right-side schematic cut away view of separate burners using separate fuel supplies and separate gas valves for a solenoid valve controlled adjustable variable ramp fuel supply and a constant adjustable soak fuel supply.

(18) FIG. 17 is a front-side schematic cut away view of an oven with an infrared sensor defended by baffles 83, in a location remote from the oven chamber, and in a location off-center from the opening of the oven chamber, protecting the sensor from oven exhaust gas that would be hottest in the area above the center of the opening of the oven chamber, in the middle of this drawing.

(19) FIG. 18 is a right-side schematic cut away view of an embodiment of the current invention without top surface oven floor temperature sensing and regulation. The temperature regulation of the floor is done by sensing regulation and control of the floor bottom surface. The baking chamber is independently temperature sensed, regulated and heated. There is no underfloor chamber for this system. The oven may be of any size.

(20) FIG. 19 is a three-dimensional front view of an embodiment of the present invention.

(21) FIG. 20 is a three-dimensional cut away view of an embodiment of the present invention.

GLOSSARY OF TERMS

(22) Dome—The physical structure of the top surface of the baking chamber, or the area at the top of the baking chamber. Oven Chamber— Baking chamber, area in which the food bakes. Baking Surface—Top surface of the oven floor. Oven refresh time—the time between the ending of the last bake cycle and the return of the baking surface to target temperature, signaling readiness to begin the next bake cycle. Hysteresis cycle—The process of an area or surface increasing in temperature while heating occurs, and then dropping in temperature when heating is discontinued, resulting in the area or surface temperature being held in a range, wherein the range is controlled by turning heating off at a high temperature limit followed in sequence by heating being turned on at a low temperature limit. Ramp or ramping—The part of the hysteresis cycle wherein the reference area or surface is being heated and the temperature is rising. Soak or soaking—The part of the hysteresis cycle wherein the heat supply is off, and the reference area or surface temperature is falling. IR sensor-Infrared sensor. Senses infrared light emissions from surfaces and translates measurements to an electrical current signal. Process value or temperature— a measured parameter e.g. temperature that is monitored and changes during an operation High temperature limit setting-a controller setting that causes the opening of a controller relay and cessation of heating when the process value is higher than the limit setting. Low temperature limit setting—a controller setting, generally set as degrees of negative deviation from the high temperature limit setting. When process temperature falls below the low temperature limit setting the controller closes a relay to cause heating.

DETAILED DESCRIPTION OF THE INVENTION

(23) Oven Floor Top Surface Infrared Temperature Sensing Apparatus

(24) FIG. 1 is a simple configuration of the oven floor top surface infrared temperature sensing apparatus of an embodiment of the apparatus of the current invention. Bracket 5 supports IR sensor 1 so that the sensor is located outside of the baking chamber 23, above the top surface of the oven floor 24, in an environment cooler than the top operating temperature of the sensor (which may be, for example, 250 degrees Fahrenheit). Positions to one side of center, positions in front of the baking chamber and or positions high above the baking surface can be cool enough to allow the sensor to function by sensing around an axis like axis 2. IR sensor positions in the baking chamber and embedded in the top walls of ovens are not included in preferred embodiments of the present invention because they are too hot to allow sensor operation. The sensor should preferably be in a position to avoid hot gas escaping out of the baking chamber 23, from under the top wall, or dome of the baking chamber 4, covered by insulation layer 3.

(25) The sensor may or may not be further defended by baffles 83 between the open front of oven chamber 23 and the sensor 1. The signal lines 7 of the sensor 1 may be wired to controllers 6 allowing top floor surface temperature displays on the controller and relay switching 9 to power or control signals to heating elements to change the temperature of the floor. These elements may be considered part of the IR sensing apparatus.

(26) Note should be made that sensor 1 and bracket 5 may not actually be attached to the oven, as positions on walls or ceilings or other structures may provide locations for the sensor that would still allow, with proper optics, sensing of the top floor surface temperature and the display of that temperature on a controller fabricated as part of the oven or separate from it. This may still be used with wiring for the controller relay circuit powering or signaling the heat source. In a similar way, the controller 6 need not be attached to the oven, except by the electrical lines of the circuits that may or may not be switched by the relay operated by the controller 9 receiving signal from a sensor through sensor signal line 7. Power lines for the components, negative signal lines, ground wiring, and housings for the components are not shown.

(27) FIG. 4 is a right-side cutaway schematic of an oven floor top surface temperature infrared sensor apparatus shown with two additional complexities. A port 25 in the top of the oven has been introduced, traversing the insulation layer 3, and the structure of the top of the baking chamber 4, allowing IR sensor 1 to sense the temperature of the top surface of the oven floor 24 along axis 2. The sensor 1, port 25 and bracket 5 may be used with or without a fan 26 to provide airflow between the IR sensor 1 and port 25 to protect the sensor from hot gas drafting up through port 25 which would otherwise cause heat damage to the sensor. These features allow the sensor 1 to be located closer to the oven chamber and directly over the oven floor 24 surface, a location more convenient for oven operation and manufacturing. The fan 26 provides airflow to push or suction hot gas rising through port 25 away from the sensor 1 positioned directly over the port. The apparatus may not require a fan if the sensor optics allow a sensor location far enough above port 25 to avoid heat damage from hot oven chamber gasses, or if an oblique angle of attack is arranged through port 25 so that the path of hot gas rising in a vertical direction out of the port misses the sensor positioned outside of a central vertical axis over the port.

(28) The sensor may be further defended by baffles 83 as in FIG. 1 (not shown in FIG. 4).

(29) The signal lines of the sensor 7 may be wired to controller 6 allowing top floor surface temperature displays on the controller and relay switching 9 to power heating elements to change the temperature of the floor. Signal lines, the controller, and relay may be considered elements of the apparatus. Power lines for the components, negative signal lines, ground wiring, and housings for the components are not shown.

(30) FIG. 7 is a drawing of a top surface oven floor temperature IR sensing apparatus now shown over a port 25 using a fan 26 to provide airflow between sensor 1 and the top of port 25 to prevent hot gas from rising up and out of port 25 to cause heat damage to the sensor 1 located directly above the port 25. Also shown is a shutter 42 that is normally closed over the top of port 25 when the oven is off. The shutter 42 can be opened by solenoid actuator 43 during operation. During normal operation, the solenoid is powered, causing the shutter to open so that IR sensing can occur through an open shutter 42 and port 25. In the event of a power failure, however, the fan will lose power, stopping airflow between the sensor 1 and the port 25, leaving the sensor 1 unprotected from hot gas rising through port 25. To prevent this damage during a power failure, the solenoid 43 will also lose power, causing the shutter 42 to close, preventing hot gas from rising through port 25 and damaging the sensor 1. In this way the IR sensor 1 can be defended from hot gas rising through port 25 both when the apparatus is powered and when it is not.

(31) Another method of sensor protection during a primary power failure is the construction of a backup power supply (not shown) for fan 26 from a battery with a charger (not shown) powered by the primary power source. In this way, during a primary power source failure, the battery backup power source could power the fan 26 so that the required protective ventilation for the sensor 1 would be uninterrupted until the oven chamber cools, even in the event of a primary power source failure. Either the solenoid shutter system, or the battery backup power system, can be used alone or in combination to protect the sensor from heat damage during a primary power source failure. The inside sleeve 44 of port 25 is attached to the apparatus and fits into an outside sleeve 45 which is attached to the oven dome structure 4 and insulation layer 3.

(32) FIG. 10 shows an oven floor top surface temperature IR sensing apparatus much like the one shown in FIG. 7, but all sides of the chamber are closed. The only openings in the chamber include an opening for the fan intake and the opening down the port. The IR sensor 1 is mounted in the top of the chamber, above the top opening of port 25. The shutter 42 and solenoid 43 are contained within the chamber. Fan 26 is mounted on the side or top of the chamber, forcing air into the chamber, pressurizing it, so that the hot gas that would normally draft up and out of port 25, to cause heat damage to the sensor 1, is forced down port 25 into the vent chamber or baking chamber below. In this way, the IR sensor is defended from heat damage caused by hot oven chamber gasses during normal operation.

(33) Backup power for the fan 26 with battery and charger (not shown), and, or, a shutter 42 that closes over the port 25 when solenoid 43 is not powered, may provide for protection of the IR sensor in the event of primary power failure. The inside sleeve 44 of port 25 is attached to the apparatus and fits into an outside sleeve 45 which is attached to the oven dome structure 4 and insulation layer 3.

(34) FIG. 15 shows an oven floor top surface IR sensing apparatus in a right-side cutaway schematic drawing. An oven ventilation system is integrated with the IR sensing mechanism and uses the negative pressure in vent 49, just underneath fan blades 66 to lift a metal flap 82 that pulls a flue cap linkage 81 to open a flue cap 80 allowing sensor chamber 84 to be ventilated by the exhaust vent negative pressure 49. Cool fresh air source/negative pressure area 75 allows cool air to flow past sensor 1. A shutter linkage 79 allows the mechanism to open the shutter 42 so that sensing can occur through ports 73 and 25. Also shown is an electrode 79 in contact with the grounded shutter providing a closed circuit to verify effective ventilation and change of state by the control module for ignition.

(35) Oven Infrared Sensing Control Systems

(36) FIG. 2 depicts an oven temperature regulation system that uses an infrared sensor 1 to sense the temperature of the oven floor 24 around axis 2 and to send an electronic signal through wire 7 to controller 6. Controller 6 operates a relay 9 that closes to complete a circuit from the positive or line power side of the circuit 8 to the positive terminal of a solenoid gas valve 13. Solenoid gas valve 13 is normally closed but opens when powered by the relay to allow gas from gas supply line 15 to flow to the common fuel line 18 for combustion by the burner 19. A ball or needle valve 14 is arranged in series with the solenoid valve 13. This allows for gas supplied to the burner by the variable fuel supply line controlled by the solenoid valve to be adjustable when gas flow to the burner 19 occurs through an open solenoid valve 13. Solenoid valve 13 is open when the oven ramps or gains temperature. Needle or ball valve 14 becomes a way to regulate the fuel supply during ramping which changes the speed of ramping. Also shown is needle or ball valve 17, positioned between the fuel supply 15 and the common fuel supply line 18 for burner 19. Needle or ball valve 17 adjusts a constant fuel flow to the common fuel line 18 for burner 19 that is independent of the fuel supplied when the solenoid valve 13 is open for ramping. Needle or ball valve 17 can be set so that the surface of the oven floor loses temperature slowly when the solenoid valve 13 is closed. This becomes a means to adjust the soak portion of the hysteresis regulation cycle. Soaking fuel supply is typically set so that the surface loses temperature slowly. The rates of ramping and soaking are set by needle or ball valves 14 and 17, respectively.

(37) The high temperature limit for the top surface of the oven floor is adjustable and can be set on the controller and may be displayed in LED lighting on the face of the controller with the measured surface temperature or “process value”. When the process value reaches the high temperature limit, the controller relay 9 will open and the solenoid valve 13 will close, ending the ramp portion of the hysteresis cycle. Fuel will continue to flow to the burner 19 such that the oven floor surface will lose temperature slowly while soaking. The controller will allow an adjustable limit setting for temperature losses from the high temperature limit described above. When the process temperature falls below the adjustable limit for negative deviation from the high temperature limit, the relay will close and the solenoid valve will open, ending soaking and beginning ramping. In this way the oven surface process temperature will cycle between the high temperature limit and the soak temperature loss limit, or low temperature limit, which is expressed as an adjustable negative deviation from the adjustable high temperature limit.

(38) Using adjustable manual gas valves to tune the oven to long ramp and soak cycles has the advantage of limiting mechanical solenoid valve cycles, extending the life of the solenoid valve.

(39) In summary, the regulation system shown in FIG. 2 allows 4 settings within the limits of the oven physics:

(40) Oven floor top surface high temperature limit setting;

(41) Oven floor top surface low temperature limit setting. Set as a negative temperature deviation from the high temperature setting;

(42) Oven floor ramp fuel supply valve setting. Changes the speed of ramping; and

(43) Oven floor soak fuel supply valve setting. Changes the speed of soaking.

(44) This system could be used with a mechanism to move the burner 19 from positions variously under the oven floor 24 to a position under the top of the baking chamber 23 or in-between those positions so that the baking chamber can be heated with the floor. Oven architecture can be modified to optimize heat sharing. Movable burner positions or movable baffles over the burner would allow the heating system for the baking chamber to be adjustable.

(45) This oven allows oven floor temperature sensing when the oven is empty and will regulate the top surface temperature of the floor when the floor is not covered by pizza. If the floor is covered by cold pizza, the controller relay will close, and the burner will fire as long as the pizza is in the oven. The temperature of the oven chamber, though it may or may not be adjustable, is not automatically regulated like the top surface temperature of the floor, as shown.

(46) FIG. 16 is a right-side view cutaway schematic of the control system shown in FIG. 2 except that the burner system is composed of two burners. The soak burner 88 is connected to fuel supply 15 and adjusted by manual valve 17 to regulate the fuel supply for the soak cycle. Burner 85 is turned off and on by solenoid valve 13 and the ramp fuel flow is adjusted by manual valve 14. Burner 85 will turn off and on, so it must rely on a pilot (not shown) or proximity to the constantly burning soak burner 88 for ignition.

(47) FIG. 5 is a right-side view cutaway schematic drawing of an oven control system shown with the front of the oven to the left. Oven top surface infrared sensor 1 remains arranged in the control system shown in FIG. 2 to regulate the top surface temperature of the oven floor, but an independent control system for burner 33 located under the top surface of the baking chamber 4 has been added. This allows independent control of a dedicated baking chamber heat source 33 and a dedicated floor heat source/burner 19.

(48) To regulate the temperature of the baking chamber, thermocouple 27 signals controller 29 through signal line 28. Relay 31 is operated by controller 29 and closes to provide power from source 8 through line 32 to the positive terminal of solenoid gas valve 34 causing it to open and provide a ramping fuel supply from source 15 for burner 33 arranged under the top of the baking chamber to heat it. The ramp fuel supply for the baking chamber burner is adjustable by manual valve 35 and the soak fuel supply for the baking chamber burner is adjustable by manual valve 30. Manual valve 30 could supply fuel from source 15 to an independent burner for baking chamber soak, as shown in the system for the oven floor in FIG. 16 (see manual valve 17 in FIG. 16). This would allow an independent dedicated burner for baking chamber temperature ramping (see burner 85 of FIG. 16), as well.

(49) In summary, this regulation system shown in FIG. 5 allows 8 settings within the limits of the oven physics:

(50) Oven floor top surface high temperature limit setting;

(51) Oven floor top surface low temperature limit setting or soak negative temperature deviation from the high temperature setting;

(52) Oven floor ramp fuel supply valve setting. Changes the speed of ramping;

(53) Oven floor soak fuel supply valve setting. Changes the speed of soaking;

(54) Baking chamber high temperature limit setting;

(55) Baking chamber soak negative temperature deviation from the high temperature setting;

(56) Baking chamber ramp fuel supply valve setting. Changes the speed of ramping; and

(57) Baking chamber soak fuel supply valve setting. Changes the speed of soaking.

(58) This system allows independent regulation of the top surface of the oven floor 24 and the baking chamber 23 temperatures. The regulated oven will return to target temperatures in the baking chamber 23 and on the top surface of the floor 24 when empty. If cold pizza obstructs sensing of the oven floor top surface along axis 2, the sensor will measure the temperature of the pizza, and because the pizza will always be under temperature relative to the high temperature limit setting for the top surface of the oven floor, the controller will close the relay and cause oven floor ramping as long as cold pizza obstructs sensing of the top surface of oven floor 24 along axis 2. This control system works best with high temperatures and short bake cycles.

(59) FIG. 8 is a right side schematic cut away view of an oven temperature regulation system that uses the elements presented in FIG. 5, but a system has been added to use an infrared sensor 39 to measure the temperature of the bottom surface of the oven floor 24 along axis 41 to allow a controller 36 to open a relay 37 interrupting the power supply 10 to the oven floor burner 19 when the bottom surface of the oven floor 24 reaches a high temperature limit. In this way, when cold pizza is placed on the top surface of the oven floor, between the infrared sensor 1 and the oven floor 24, the temperature of the cold pizza will be measured, and controller 6 will close relay 9 providing power to relay 37, arranged in series in the power supply line 10 for solenoid gas valve 13. Because relay 9 is always closed when cold pizza is interposed between sensor 1 and the top surface of oven floor 24, the solenoid gas valve 13 will open and close as relay 37 is switched by controller 36. Controller 36 controls the temperature of the floor in the loaded pizza oven as it receives signals from sensor 39, sensing the temperature of the bottom of the floor 24 along axis 41. Infrared light emissions from the bottom surface of the oven floor traveling along axis 41 are never blocked by cold pizza. This allows regulation of the oven floor temperature when infrared light emissions from the top oven floor surface are obstructed by cold pizza placed in axis 2.

(60) This oven temperature control system allows for control of the top surface temperature of the oven floor 24 when the oven is empty. The system allows control of the bottom surface of the oven floor 24 when the oven is loaded. The system allows for independent control of the temperature of the baking chamber.

(61) Note should be made that relays 9 and 37 can be arranged in parallel between power source 8 and solenoid gas valve power line 10, but the loaded pizza oven will ramp as long as pizza obstructs IR sensor 1 along axis 2. If controller relays are arranged in parallel, an operator can choose to control the top surface, bottom surface or both surfaces by turning off one of the controllers or leaving both on.

(62) FIG. 18 is the oven of FIG. 8, but IR sensing of the top of the oven floor, and the controller for the top surface temperature of the oven floor is removed. Control of oven floor temperature is done using only infrared light measurements from the bottom of the floor. It is included here in the theme of oven temperature control systems using infrared sensors to measure the floor surface temperatures of high temperature pizza ovens.

(63) Though less practical, infrared light emissions from the side surface of a rotating oven floor can be measured to provide signal to a temperature controller switching a relay that can power, signal or otherwise control a heating system for the floor. The relay can be used alone or in series with one or both relays operated by controllers receiving signals from IR sensors targeting the top and bottom surfaces of the oven floor.

Various Embodiments of the Present Invention

(64) FIG. 3 is a right-side cutaway schematic drawing of a simple embodiment of a preferred embodiment of the present invention. The front of the oven is on the left. The oven floor top surface infrared sensing apparatus of FIG. 1 is shown using the oven temperature control system of FIG. 2 in a simple oven shell comprising the structural top of the baking chamber or “dome” 4 covered by insulation layer 3. Structural dome 4 is supported by oven walls 12 on three sides and backed by wall insulation 11. There is a structural wall that contains the insulation (not shown). The oven floor 24 may be fixed or moving or rotating about an axis on a mechanical device to provide support and rotation. The area above floor 24 and below dome 4 forms the baking chamber 23. Burner 19 rests on the bottom of the burner box 21. The area between the bottom of the burner box 21 and the oven floor 24 forms an underfloor area 22. This area may contain structural boundaries, fixed and or moving with a rotating oven floor, as well as baffles fixed and or moving to direct heat to the bottom surface of the oven floor 24 and baking chamber 23. Moving baffles and moving burners or other architecture may or may not allow for adjustment of the heat supply to the baking chamber. A layer of insulation 20 is provided under the bottom of the burner box.

(65) FIG. 6 is a right-side cutaway schematic drawing, front of the oven to the left, showing the oven floor top surface infrared sensing apparatus of FIG. 4 used with the control system of FIG. 5. This oven has a port 25 that traverses insulation layer 3 and structural dome 4. This allows the sensor apparatus to be closer to the oven chamber 23 and recessed back from the front of the oven in a more convenient location for baking operation. Please note that separate burners for ramp and soak fuel supplies for both dome and floor may be used with or without pilot burners.

(66) FIG. 9 is a right-side cutaway schematic drawing, front of the oven to the left, showing the oven floor top surface infrared sensing apparatus of FIG. 7 used with the control system of FIG. 8. New to the structure of this oven is a port traversing the underfloor insulation layer 20 and the bottom of the burner box 21.

(67) FIG. 11 is a right-side cutaway schematic drawing, front of the oven to the left, showing the oven floor top surface infrared sensing apparatus of FIG. 10 used with the control system of FIG. 8.

(68) This oven is shown with a ventilation system comprising fan blades 66 in insulated housing 68 blowing exhaust gas up flue 69 with insulated wall 70. The exhaust fan motor 65 is contained in an insulated fan motor housing 64 constructed with insulated walls 62 on all sides ventilated by motor housing ventilation fan 63. Rotating fan blades 66 create negative pressure in vent 49. This causes hot air rising out of baking chamber 23, past the front of the structural dome 4 in front of and above insulation layer 3 to be removed through flue 69.

(69) Negative pressure in the vent 49 also allows negative pressure in an area 61 over the top of the oven wall insulation layer 11, allowing air to be sucked up from an oven covering vent space 58, between the exterior covering of the oven 60 and the outside of the insulation wall 59. A negative pressure area 75 allows air to enter the space 58 between the outside of the insulation wall 59 and the inside of the exterior oven covering 60. In this way the outside covering of the oven is ventilated.

(70) In a similar way, the oven door is ventilated by fan 86 pushing air into an area between insulation in the door 55 and the exterior covering of the door 57 to keep it cool. A light source 56 is arranged outside of and under the baking chamber and inside of the door so that light will reflect off a reflecting lip 51 at the top of the door, and onto the bottom of food being baked. The door only covers the front opening of the oven from the top surface of the oven floor and lower.

(71) The infrared sensing axis 2 now passes through the sensing apparatus chamber, past the shutter, through port 73 (traversing the top of the insulated vent wall 48), the vent 49 itself, port 25 (traversing the dome insulation layer 3), the structural dome 4 and the baking chamber, before ending at the surface of the oven floor.

(72) Additional complexities shown here include a light source 46 contained in the closed pressurized housing of the top oven floor IR sensor apparatus. Fan 26 is shown at the top of the structure for the sensing apparatus. Port 74 traverses an insulated vent wall 48 allowing light 50 to shine down to the top of the oven floor 24 below, as the light source 46 is defended from hot exhaust gas rising through the port 74 by powered ventilation from fan 26. In the event of a power failure, the solenoid actuator 43 holding shutter 47 open will fail to be powered and cause the shutter to close over port 74 preventing hot rising gas from the oven chamber 23 from damaging the light source 46. The light source is protected from heat damage using the same mechanisms that are used to defend the IR sensor. Backup power systems for fan 26 using a battery and charger are not shown.

(73) Note should be made that IR sensor 39 may be defended by shutters and fans with or without back up power supplies with battery and charger.

(74) FIG. 12 is a detail of an embodiment of an oven floor top surface IR sensing light source apparatus of the current invention. Top surface oven floor light source 46 is shown attached to light bracket 72, inside closed chamber 71, pressurized by sensor cooling fan 26, which forces air down ports 73 and 74 as they traverse vent insulation layer 48 to keep sensor 1 cool as it is mounted on bracket 5. Shutters 42 and 47 are moved by solenoid actuator 43, closing in the event of primary power failure. Light 50 shines from light source 46 to the top surface of the oven floor. The infrared sensing axis 2 now preferably passes through the sensing apparatus chamber, past the shutter, through port 73 (traversing the top of the insulated vent wall 48), the vent 49 itself, port 25 (traversing the dome insulation layer 3), the structural dome 4 and the baking chamber, before ending at the surface of the oven floor.

(75) FIG. 13 is a close-up right-side cutaway schematic drawing of the ventilated and insulated fan motor chamber 64. The exhaust fan motor 65 is preferably contained in an insulated fan motor housing 64 constructed with insulated walls 62 on all sides ventilated by motor housing ventilation fan 63. Rotating exhaust fan blades 66 create negative pressure in vent 49. Negative pressure in the vent 49 also allows negative pressure in an area 61 over the top of the oven wall insulation layer 11, allowing air to be vacuumed through an oven covering vent space 58, formed between the exterior covering of the oven 60 and the outside of the insulation wall 59. A negative pressure area 75 allows air to enter the space 58 between the outside of the insulation wall 59 and the inside of the exterior oven covering 60. In this way the outside covering of the oven is ventilated using the exhaust vent hood system.

(76) FIG. 14 is a close-up cutaway right side schematic view of a preferred embodiment of the oven door. The oven door is ventilated by fan 86 mounted under the oven, under the underfloor insulation layer 20, pushing air through a port or opening in the door 78 into an area 54 between insulation in the door 55 and the exterior covering of the door 57 to keep it cool. A light source 56 is arranged outside of and under the baking chamber 23 inside of the door so that light 77 will reflect off a reflecting lip 51 at the top of the door, and onto the bottom of food being baked on top of the oven floor 24. The door preferably only covers the front opening of the oven from the top surface of the oven floor and lower. The baking chamber 23 is open above the door.

(77) FIG. 15 is a right side cutaway schematic drawing of an oven ventilation system that uses the negative pressure in vent 49, just underneath fan blades 66 to lift a metal flap 82 that pulls a flue cap linkage 81 to open a flue cap 80 allowing sensor chamber 84 to be ventilated by the exhaust vent 49 negative pressure. Cool fresh air source 75 allows cool air to flow past sensor 1. A shutter linkage 79 allows the mechanism to open the shutter 42 so that sensing can occur through ports 73 and 25. Also shown is an electrode 79 in contact with the grounded shutter providing a closed circuit to verify effective ventilation and change of state by the control module for ignition.

(78) FIG. 19 is a three dimensional front view of a countertop drum oven showing floor plate 24 on top of a carousel support structure that rotates on a perimeter or “Lazy Susan” bearing, about a central fixed platform supporting floor burner 19. Part 92 is a pilot burner that is ignited manually and adjusted using pilot gas valve 91. Controller 29 sets temperature limits in the baking chamber by sensing a thermocouple at the top the baking chamber and switching a relay off and on to open and close a solenoid valve that supplies fuel to burner 33 during the ramp segment of the heating cycle causing heat gain at the dome in the baking chamber. The additional fuel supply to the burner during ramping is adjustable using valve 35. Gas valve 30 controls a fixed supply of gas to burner 33 for heating during the soak cycle of the oven chamber when the solenoid valve is closed. It can be set so that the oven chamber loses temperature slowly during the soak cycle. Controller 6 senses the IR sensor 1 (see FIG. 20 for IR sensor 1) measuring IR light from the top of the oven floor 24, and controls a relay arranged in series with the relay of controller 36 which senses the IR sensor measuring light emissions from the bottom of the oven floor. When the relays are closed on both Controller 6 and 36 the solenoid valve for burner 19 opens and the ramp fuel supply, adjustable using valve 14 is delivered to the burner. When the solenoid valve is closed, burner 19 is supplied by a constant fuel supply, adjustable using valve 17, so that the floor looses heat slowly during the soak segment of the bake cycle. Baffle/shutter linkage 83 protects IR sensor 1 (see FIG. 20) from the oven's heat.

(79) FIG. 20 is a three-dimensional cut away showing the position of IR sensor 1 measuring IR light emissions from the oven floor through baffles 83. Also shown is thermocouple 27 sensing the temperature at the top of the baking chamber. IR sensor 39 senses light emissions from the bottom of the oven floor plate. Solenoid valve 13 opens to control the fuel supply to the burner under the oven floor during the ramp segment of the floor heating cycle. Solenoid valve 34 opens to control the fuel supply to the oven chamber burner during the ramp portion of the oven chamber heating cycle. Fan 95 blows air into forced air duct 94, providing forced air to the dome burner, and fan 96 blows forced air duct 93, providing forced air to the oven floor burner, to prevent burner fires.

(80) Throughout this application, reference is at times made to high temperature pizza ovens. Although the control systems and sensing apparatus were developed primarily for use with high temperature pizza ovens, such systems and apparatuses are not limited to use with high temperature pizza ovens and can be utilized with ovens incapable of reaching the high temperatures required for Italian pizza and can be utilized with ovens which are not designed for baking pizza. Thus, the references to high temperature pizza ovens are provided by way of example and not in any way limiting the present invention to such application.

(81) Parts List:

(82) The following is a list of parts and materials suitable for use in the present invention. The brand name parts are examples only. Similar substitutes can be utilized in their place, if available. The specific ones mentioned are simply an example which may be utilized

(83) Parts Number Description 1 Infrared sensor reading the top surface of the oven floor. For example, one could utilize the CSmi-SF15-C3/05 by Micro-Epsilon (available at Micro Epsilon America-8120 Brownleigh Dr. Raleigh, N.C.,27617 2 Central axis of sensing field of floor top surface infrared sensor. In various embodiments, the sensor may be, for example, 4-54 inches from target. For example, the sensor may be around 14 inches from the target. 3 Insulation layer contained in a structure arranged over the material comprising the structure of the top of the baking chamber or dome. The insulation may be of those materials known to one in the art, such as rock wool, stone wool, mineral wool, fiberglass, ceramic fiber, vermiculite, or pearlite, though the insulation is preferably mineral wool, with a thickness preferably 0.5 to 6 inches, for example 3 inches. Confinement: metal sheet, usually stainless steel, preferably 0.018 to 0.1 inches, for example 0.06 inches. 4 Material structure forming the dome or the top of the baking chamber. The material may be made out of stainless steel or aluminum sheet or plate, preferably 0.08 inches to 0.5 inches thick, preferably stainless steel, for example 0.25 inches thick. May also be refractory materials preferably 0.5-4 inches thick. Suitable materials are available from Plicast Hymor KK, TFL Houston, 14626 Chrisman, Houston, Tex., 77039. The dome or top of the baking chamber is preferably 1-6 feet in width and depth, for example 22×14 inches. Mounting bracket for the infrared sensor. The mounting bracket may comprise metal, aluminum, stainless steel, 0.04 to 0.1 inches preferably, for example.06 thickness. The bracket may be sized to hold sensor in position (preferably 4-54 inches away from the oven floor). 6 Oven floor top surface temperature controller. For example, one may utilize Model 16-B Dwyer-Love 102 Indiana Hwy 212, Michigan City, Ind. 46360 7 Positive signal line connecting floor top surface infrared sensor to floor top surface temperature controller. 8 Positive or line power supply. 9 Oven floor top surface temperature controller relay. In various embodiments, the controller relay can be built into the controller 6 during fabrication. 10 Positive or Line power supply to solenoid valve for floor burner. 11 Insulation layer outside of the structure of the oven walls, contained in a structure providing a physical boundary for insulation material. The insulation may comprise: rock wool, stone wool, mineral wool, fiberglass, ceramic fiber, vermiculite, pearlite, preferably mineral wool, preferably thickness 0.5 to 6 inches, for example 3 inches. Confinement: metal sheet, usually stainless steel, preferably 0.018 to 0.1 inches, for example 0.06 inches. 12 Oven wall/oven wall structure. Metal, mild steel, stainless steel or aluminum sheet or plate, preferably.08 inches to 0.5 inches thick, preferably stainless steel, 0.5 inches thick for example. May also be refractory materials like Plicast Hymor KK, TFL Houston, 14626 Chrisman, Houston, Tex., 77039. 0.5 inches to 3 inches in thickness, preferably. 13 Solenoid gas valve that opens to provide ramping fuel supply for floor burner. Asco Red Hat Gas Valve 8210H106, supplied by Grainger Industries, 601 S. Galvez St., New Orleans, LA, 70119. 14 Manual gas valve, with needle, ball, or other mechanism to allow regulation of gas flow to the floor burner when solenoid valve opens during ramping. 15 Gas fuel supply source. 16 Negative or common electrical power line. For example, 14-18 gauge insulated stranded copper wire. 17 Manual gas valve, with needle, ball, or other mechanism to allow regulation of a constant gas flow to the floor burner during soaking 18 Common fuel line to floor burner receiving fuel supplies for ramping and soaking. 19 Burner/Heat Source for heating the floor. Preferably fabricated from stainless steel (for example, 1.5-inch stainless steel pipe). 20 Insulation layer under bottom of burner box contained in a physical structure. Insulation may comprise: rock wool, stone wool, mineral wool, fiberglass, ceramic fiber, vermiculite, and/or pearlite, but is preferably mineral wool, thickness 0.5 to 6 inches preferably, for example 3 inches. Confinement: metal sheet, usually stainless steel, preferably 0.018 to 0.1 inches, for example 0.06 inches. 21 Bottom of burner box. Metal, mild steel, stainless steel or aluminum sheet or plate, preferably 0.08 inches to 0.5 inches thick, preferably stainless steel, preferably 0.5 inches thick. May also be refractory materials like Plicast Hymor KK, TFL Houston, 14626 Chrisman, Houston, Tex., 77039. Preferably 0.5 Inches to 3 inches in thickness. 22 Underfloor area bounded at the top by the bottom surface of the oven floor and at the bottom by the bottom of the burner box (area of oven containing the burners). Preferably 3 to 18 inches in height, for example 8 inches high, preferably 1 to 6 feet wide and deep, for example 23 inches wide and 13 inches deep. 23 Baking chamber/oven chamber. Preferably 1 to 6 feet wide and deep, for example approximately 23 inches wide and 14 inches deep. 24 Oven floor. Can be obtained from Plicast Hymor KK, TFL Houston, 14626 Chrisman, Houston, Tex., 77039. Preferably 0.5 Inches to 3 inches in thickness, 1 to 6 feet wide and 0.1 to 4 inches thick, for example 16.5 inches wide and 0.6 inches thick. In some applications may be metal, or screen or grate. 25 Dome infrared sensing port. Stainless steel pipe or tubing. May be other metal. 0.075 inches ID up to 4 inches ID preferably, for example 1.25 inches ID 26 IR sensor fan. For example, can be Sanyo Denki San Ace 120 24 VDC 1500 Wyatt Dr. St 5, Santa Clara Calif. 95054 27 Dome thermocouple. For example, can be J-1 Thermocouple, Thermometrics Corp. 18714 Parthenia St., Northridge CA, 91324 28 Positive control line for thermocouple 29 Oven temperature controller for dome. For example, Model 16-B Dwyer-Love 102 Indiana Hwy 212, Michigan City, Ind. 46360 30 Manual needle, ball valve or other manual mechanism adjusting soak fuel supply for dome burner. 31 Relay controlled by dome oven temperature controller. 32 Positive power line for dome burner solenoid gas valve. 33 Dome burner/Dome heat source. Fabricated from 1.5-inch ID stainless steel pipe. 34 Dome solenoid gas valve. Opens to provide fuel for ramping. For example, Asco Red Hat Gas Valve 8210H106, supplied by Grainger Industries, 601 S. Galvez St., New Orleans, LA, 70119. 35 Manual needle, ball valve or other manual mechanism adjusting ramp fuel supply for dome burner. 36 Oven temperature controller for bottom surface infrared sensor. For example, Model 16-B Dwyer-Love 102 Indiana Hwy 212, Michigan City, Ind. 46360 37 Relay for oven temperature controller for bottom surface infrared sensor. Built into controller. 38 Positive signal line from infrared sensor measuring oven floor bottom surface infrared light emission. For example, may be fabricated as part of sensor. 39 Infrared sensor measuring oven floor bottom surface infrared light emission. For example, CSmi-SF15-C3/05 Micro-Epsilon 8120 Brownleigh Dr. Raleigh, N.C.,27617 40 Bracket holding bottom surface oven floor infrared sensor. For example, Stainless Steel Sheet, for example 0.030 in. -0.060 in. 41 Axis of sensing field of bottom surface oven floor infrared sensor. Sensor may be 3-48 inches from target. For example, it may be about 14 inches from target. 42 Shutter over dome port. The shutter may be, for example, fabricated from stainless steel. In one prototype, the shutter was fabricated from 101-inch-thick sheet stainless steel. 43 Solenoid linear actuator. For example, Guardian Electric MPN T12X19-C-24 VDC, Supplied by Online Components 2425 S. 21′. St. Phoenix, Ariz. 85034 44 Interior port sleeve attached to top floor IR sensing apparatus. Stainless steel tubing or pipe. For example, it can be about 1.5 Outer Diameter (OD). 45 Outside port sleeve attached to dome and insulation layer. For example, it can be about 1.5 in. Inner Diameter. (ID) 46 Oven floor top surface light source. For example, one could utilize 1000 Lumen LED WM Life Flashlight Bulb, LED smoot Reflector T-6 Single Mode supplied by Amazon.com. 47 Shutter for oven floor top surface light source. May be fabricated out of stainless-steel sheet, 0.101 inches thickness, for example. 48 Insulation in hood vent top contained in physical structure. Insulation may comprise: rock wool, stone wool, mineral wool, fiberglass, ceramic fiber, vermiculite, and/or pearlite, preferably mineral wool, preferable thickness 0.5 to 6 inches, for example 2 inches. Confinement: metal sheet, usually stainless steel, preferably 0.018 to 0.1 inches, for example 0.06 inches. 49 Vent chamber 50 Light for illumination shining to top of oven floor. 51 Reflecting lip/Reflection area on upper lip of oven door. May comprise polished stainless-steel sheet. Preferably 0.018 to 0.1 inches, for example 0.06 inches thick. 52 Perimeter containment wall for area under oven floor. For example, 0.101 Stainless Steel Sheet, rolled to shape of cylinder forming side boundaries of underfloor chamber. May comprise stainless steel or mild steel, preferably 0.018 to 0.25 inches thick, for example 0.101 inches thick. 53 Rotating axle supporting oven floor. Provides support of oven floor, Perimeter Containment Wall and Radial Plates welded between Perimeter Containment Wall and Axle. May comprise tainless steel round bar, preferably 0.25 to 1.5 inches Outer Diameter, for example 1 inch Outer Diameter 54 Ventilated area between oven door insulation wall and exterior structural boundary of oven door. Preferably 0.25-2 inches, for example 1 inch. 55 Oven door insulation in structural containment. Insulation may comprise: rock wool, stone wool, mineral wool, fiberglass, ceramic fiber, vermiculite, and/or pearlite, preferably mineral wool, thickness preferably 0.5 to 6 inches, for example 2 inches. Confinement may be: metal sheet, usually stainless steel, preferably 0.018 to 0.1 inches, for example 0.06 inches. 56 Oven door light source. For example, can utilize 1000 Lumen LED WMLife Flashlight Bulb, LED smoot Reflector T-6 Single Mode. Supplied by Amazon.com. 57 Exterior boundary structure of oven door. May be made of stainless steel sheet, preferably 0.018-0.12 inches, for example 0.060 inches thick. 58 Vent space/Port traversing bottom of burner box and insulation layer. May be made of stainless steel pipe. May be about 1.25 inches ID 59 Outside structural confinement of oven wall insulation layer 60 Structure of oven exterior surface/exterior covering of oven. Preferably 0.018-0.075 inches, in various embodiments about 0.06 inches in thickness. 61 Negative pressure area in vent and over oven wall and insulation layer. Preferably 1-6 inches, for example 3 inches. 62 Insulation layer and structural confinement around exhaust fan motor chamber. Insulation may comprise rock wool, stone wool, mineral wool, fiberglass, ceramic fiber, vermiculite, and/or pearlite, preferably mineral wool, thickness preferably 0.5 to 4 inches, for example 2 inches. Confinement may be: metal sheet, usually stainless steel, preferably 0.018 to 0.1 inches, for example 0.06 inches. 63 Exhaust fan motor chamber ventilation fan. For example, Sanyo Denki San Ace 80 L 24 VDC. 1500 Wyatt Dr. St 5, Santa Clara Calif. 95054 64 Exhaust fan motor chamber/housing. For example, 6x9×5 inches. 65 Vent Exhaust fan motor. For example, Dayton Exhaust Fan, 10-inch, 1/30 horsepower. Supplied by Grainger 601 S. Galvez, New Orleans, LA 70119. 66 Exhaust fan motor blades. May be fabricated as part of fan, see part 65. 67 Positive pressurized ventilated area inside vent exhaust fan housing. Air is forced into this area by the fan, causing air to move up through flue pipe. 68 Vent exhaust fan housing with insulation. 69 flue/pressurized lumen of flue duct. For example, 4-6 inches in diameter. 70 Insulated wall/Insulation inside structure of vent flue duct. Insulation may comprise: rock wool, stone wool, mineral wool, fiberglass, ceramic fiber, vermiculite, and/or pearlite, preferably mineral wool, thickness preferably 0.5 to 4 inches, for example 2 inches. Confinement: metal sheet, usually stainless steel, preferably 0.018 to 0.1 inches, for example 0.06 inches. 71 Closed chamber/Pressurized chamber containing top floor surface IR sensor, light source, and solenoid. May be made of stainless steel sheet. 0.018-0.1 inches thick preferably, in various embodiments 0.075 inches thick. 72 Bracket holding top floor surface illumination light source. Sheet metal, for example stainless steel, mild steel, aluminum sheet. 0.018-0.101 inches thick preferably, for example 0.075 inches thick. 73 Port traversing exhaust vent top insulation layer in structural confinement for top floor surface IR sensing field. May be stainless steel pipe or tubing. May be about 1 inch ID. 74 Port traversing exhaust vent top insulation layer in structural confinement for top floor surface light. May be stainless steel pipe or tubing. May be about 1.5 inches ID. 75 Cool fresh air source/negative pressure area/Cool room air vacuumed into negative pressure area for ventilation. 76 Opening in vent exhaust fan motor chamber allowing flow of air out of chamber once it has been heated by cooling the fan motor. May be an opening, for example, 6×5 inches. This space allows cool air forced into the exhaust fan motor chamber for cooling the motor, to leave the chamber, and port out of chamber once it has been heated as it cooled the motor. 77 Light in oven door. 78 Port/opening in oven door receiving forced air for ventilation. For example, may be about 4 inches. 79 Electrode embedded in nonconductor mounting block. May be steel rod, may be about 0.1 inch in molded refractory or ceramic base. 80 Vent door between IR sensor chamber and exhaust vent. For example, 3×2 inches. 81 Linkage between IR sensor chamber door and flap moving under fan from air under negative pressure. For example, stainless steel sheet 0.075 inches thick. 82 Flap moving from air under negative pressure. For example aluminum sheet, 0.080 inches thick. 83 Baffle/Shutter linkage between vent door for IR sensor chamber and shutter that opens over port in insulated exhaust vent wall. For example, made of sheet metal, stainless steel, 0.075 inches thick. 84 IR sensor chamber ventilated by negative pressure. For example, 4×6×8 inches, made of stainless-steel sheet. For example, 0.075 inches thickness. 85 Burner (Separate soak burner with constant adjustable fuel supply) 86 Ventilation fan for oven door. For example, Sanyo Denki San Ace 120 L 24 VDC. 1500 Wyatt Dr. St 5, Santa Clara Calif. 95054 87 Negative pressure space between exterior surface structure of oven and the structural boundary of the oven wall insulation layer. For example, 0.125-3 inches wide. Preferably about 1 inch wide. This area is open at the top to the negative pressure of the vent, and open to atmosphere at the bottom of the space. 88 Burner (Separate floor ramp burner, with variable adjustable fuel supply) 91 Pilot manual gas valve 92 Pilot manual light burner 93 Forced Air Burner Duct Floor Burner 0.080 bent aluminium sheet and 3/16 aluminium plate 94 Forced Air Burner Duct Dome Burner: 0.080 bent aluminium Sheet and 3/16 aluminium plate 95 Forced Air Burner Fan: Sanyo Denki San Ace 80L 24 VDC. Wyatt Dr. St 5, Santa Clara Ca 95054 96 Forced Air Burner Fan: Sanyo Denki San Ace 80L 24 VDC. Wyatt Dr. St 5, Santa Clara Ca 95054 97 Rocker Switch, off on, general power to oven 98 Rocker Switch, off on, powers electronics and solenoid valves 99 Rocker Switch, off on,powers light shining in vent to illiminate baking chamber 100 Rocker Switch, off on,powers lighting display for art on top of oven 101 Three position switch, allows selection of direction of rotation of oven floor 102 Carousel Pillar. Supported by rotating carousel base, supporting oven floor. Made of Hymor KK (same as floor plate) 103 Burner Platform, fixed in position at the center of rotating Carousel Base, supporting burner in fixed position. Made of light weight insulating concrete 19 pounds per cubic foot. 104 Rotating Carousel Base, supported on perimeter bearing, supporting Carousel Pillar. Made of light weight insulating concrete 19 pounds per cubic foot. 105 Valve Manifold made of square aluminium tubing 1.5×1.5 in with 0.25 in wall. All measurements disclosed herein are at standard temperature and pressure, at sea level on Earth, unless indicated otherwise. All materials used or intended to be used in a human being are biocompatible, unless indicated otherwise. The specific brands/materials/parts utilized, as specified in the parts list, are provided for example only as to parts from manufacturers which may be utilized in various embodiments of the present invention. References to specific parts and manufacturers or materials and dimensions are not presented in any way to limit the various embodiments but rather to demonstrate examples of suitable parts, materials and dimensions for the various embodiments. In certain instances, the materials, parts, and dimensions listed are provided as examples of what was utilized in various prototypes of the present inventions.

(84) The foregoing embodiments are presented by way of example only; the scope of the present invention is to be limited only by the following claims.