OVEN SYSTEM

The aspects of the disclosed embodiments relate to a cooking oven utilizing tri-heat technology with convection, conduction, and infrared heating elements to cook food efficiently while preserving texture and taste. The oven provides both manual and programmed operation modes and supports power configurations of 120V and 220V. The conduction element features a specialized heating plate for crisping food. The convection and IR elements ensure even heating and optimal food quality, without the need for microwaves.

TECHNICAL FIELD

The aspects of the disclosed embodiments relate generally to food cooking appliances. More particularly, the aspects of the disclosed embodiments are directed to a fast cooking oven utilizing Tri-Heat™ technology to cook food efficiently while preserving its taste and texture, without the use of a microwave.

BACKGROUND

Fast cooking ovens, such as speed ovens in the industry, primarily rely on microwaves to heat food quickly. Speed ovens are generally understood to be kitchen appliances that combine microwave and convection oven features to cook food rapidly while providing some of the benefits of conventional oven cooking, such as browning and crisping. These ovens have applications in both residential and commercial settings, such as rapidly cooking food, reheating leftovers, preparing frozen meals, baking, and roasting.

While speed ovens with microwave features offer faster cooking times, they often compromise food quality, resulting in texture and taste degradation due to microwave heating. Accordingly, there exists a need for an improved oven that can cook food quickly while maintaining the integrity and expected quality of the final product, without the need for microwaves.

Thus, there is a need for an improved fast cooking oven apparatus. Accordingly, it would be desirable to provide an oven apparatus that addresses at least some of the problems described above.

SUMMARY

The aspects of the disclosed embodiments are directed to an oven or cooking apparatus. The apparatus is configured to deliver the performance of a traditional fast-cooking oven, often referred to as a speed oven, without compromising food quality, taste, or texture. Unlike conventional speed ovens, the apparatus of the disclosed embodiments employs a unique heating technology, also referred to as Tri-Heat™, which incorporates three distinct heating elements. The three distinct heating elements are configured to preserve food integrity and gluten quality, overcoming the shortcomings associated with microwave-based speed ovens.

According to a first aspect, the above and further advantages are obtained by an apparatus. In one embodiment the apparatus comprises a cooking oven with an oven cavity; a convection heating element with a fan positioned at a back of the oven cavity; a conduction heating element disposed within an open area of the oven cavity; and an infrared heating element positioned at a top of the oven cavity.

In a possible implementation, a heat plate is disposed within the open area of the oven cavity.

In a possible implementation form, the heat plate is disposed on top of the conduction heating element(s).

In a possible implementation form, the heat plate is in contact with the conduction heating element(s).

In a possible implementation form, the cooking oven includes two or more conduction heating elements.

In a possible implementation form, the cooking oven includes two or more infrared heating elements.

In a possible implementation form, the cooking oven further includes a user interface configured to enable manual and programmed operation of one or more of the convection heating element(s), the conduction heating element(s) and the infrared heating element(s).

In a possible implementation form, the cooking oven further includes a input/output power board for distributing electrical power to one or more of the convection heating element(s), the conduction heating elements(s) and the infrared heating element(s).

In a possible implementation form, the fan of the convection heating element is configured to distribute heat evenly within the oven cavity.

In a possible implementation form, the conduction heating element(s) is configured to transfer heat directly to the heat plate, to for example, crisping food.

In a possible implementation form, the infrared heating element(s) is configured to for example, one or more of finish a cooking process and enhance a texture of food disposed in the oven cavity.

In a possible implementation form, the cooking oven is configured for operation using either a 120V or 220V power source.

In a possible implementation form, the 120V power source is configured to enable simultaneous operation of the conduction heating element(s) and the convection heating element(s).

In a possible implementation form, the heat plate comprises a aluminized steel plate with a hard coat anodized non-stick baking surface.

These and other aspects, implementation forms, and advantages of the exemplary embodiments will become apparent from the embodiments described herein considered in conjunction with the accompanying drawings. It is to be understood, however, that the description and drawings are designed solely for purposes of illustration and not as a definition of the limits of the disclosed invention, for which reference should be made to the appended claims. Additional aspects and advantages of the invention will be set forth in the description that follows, and in part will be obvious from the description, or may be learned by practice of the invention. Moreover, the aspects and advantages of the invention may be realized and obtained by means of the instrumentalities and combinations particularly pointed out in the appended claims.

The appendix illustrates an operation manual for the exemplary oven apparatus of the disclosed embodiments, the disclosure of which is incorporated herein by reference in its entirety.

DETAILED DESCRIPTION OF THE DISCLOSED EMBODIMENTS

FIG. 1 illustrates a schematic block diagram of an exemplary apparatus 100 incorporating aspects of the disclosed embodiments. The apparatus 100 can also be referred to as an oven apparatus, oven or a cooking oven. The aspects of the disclosed embodiments provide an innovative fast cooking or speed food oven, also referred to herein as the “VariKwik™ Oven.” By unique control of the oven heating elements, the apparatus 100 is configured to deliver the performance of a traditional fast-cooking oven without compromising food quality, taste, or texture, and without the use of microwaves.

Features of the apparatus 100 include a controller that is uniquely programmed and configured to operate and control the heating elements as directed by recipes that are programmed into the apparatus 100.

As is illustrated in FIG. 1 the apparatus 100 includes three distinct heating elements 120, 122, 124. For the purposes of the disclosure herein, the three distinct heating elements can be referred to as Tri-Heat™ technology. In one embodiment, the heating elements includes a convection heating element 120, a conduction heating element 122 and an infrared (IR) heating element 124. In alternate embodiments, the apparatus 100 can include any suitable type or number of heating elements, other than including a convection heating element, a conduction heating element and an infrared (IR) heating element. The apparatus 100 of the disclosed embodiments is configured to preserve food integrity and gluten quality, overcoming the shortcomings associated with microwave-based speed ovens.

As shown in the example of FIG. 1, in one embodiment, the apparatus 100 includes an oven cavity 102, also referred to herein as an inner cavity of the oven. The oven cavity 102 is generally configured to receive food that is to be heated or cooked. As shown in the example of FIG. 1, the oven cavity 102 includes a top portion 104, a bottom portion 106 and a back portion 108. In one embodiment, a door 110 is configured to close or seal the opening to the oven cavity 102.

In one embodiment, the back side 108 of the oven cavity 102 includes a convection heating element 120 and a convection fan 24, an example of which is shown in FIG. 5. The convection heating element 120 and the convection fan 24, when in operation, are configured to evenly distribute and maintain a desired or programmed temperature thoughout and within the oven cavity 102 during heating and food cooking operations. FIG. 2 illustrates another example of a convection heating element 30 and fan 24.

As is illustrated in the examples of FIG. 1 and FIG. 5, the conduction heating element(s) 122 is generally disposed horizontally within an interior area 112 the oven cavity 102. One example of a conduction element 15 is shown in FIG. 2. While only one conduction heating element 122 is generally referred to herein, the aspects of the disclosed embodiments are not so limited. In alternate embodiments, the oven apparatus 100 can include any number of conduction heating elements 122, other than including one. For example, the oven apparatus 100 can include two or more conduction heating elements 122.

Referring to FIGS. 2 and 9, in one embodiment, the apparatus 100 includes a heat plate 67 that is configured to sit on top of, or in contact with, the conduction heating element(s) 122. The heat plate 67 can also be referred to herein as the “CrisPlate™.”

Disposing the heat plate 67 on top of the conduction heating element(s) 122 provides direct heat conduction to maintain the cooking surface at the desired temperature. During operation of the conduction heating element 122, the heat plate 67 is configured to, for example, crisp the bottom of the food during the cooking process.

Referring again to FIGS. 1 and 5, the Infrared (IR) Heating element(s) 124 is configured to be positioned at the top 104 of the oven cavity 102. The Infrared Heating element 124 is generally configured to, for example, finish the cooking of the product at the end of the cooking recipe. This can include even finishing and crisping of the top of the food that is placed in the oven cavity 102, for example. In one embodiment, the infrared heating element 124 can be used as the primary heat source to cook the food that is disposed within the oven cavity 102. FIG. 2 illustrates another example of an infrared heating element 17.

While only one infrared heating element 124 is generally referred to herein, the aspects of the disclosed embodiments are not so limited. In alternate embodiments, the oven apparatus 100 can include any suitable number of infrared elements, other than including one. For example, the apparatus 100 can include two or more infrared elements.

Referring to FIGS. 2 and 4, other components of the apparatus 100 include a Controller or control board 10, also referred to herein as a User Interface. The controller 10 is generally configured to enable operation, control and programming of the oven apparatus 100. In one embodiment, the controller 10 comprises an Input/Output (IO) Board IO board 140, shown in FIG. 2. The IO board 140 can include one or more processors and other electronic components configured to enable operation, control and programming of the oven apparatus 100 as is generally described herein. This can include the programming and execution of cooking recipes, and enabling user control of the oven apparatus 100.

In one embodiment, the controller 10 is configured to be programmed for and to operate the heating elements 120, 122, 124 in any one of a number of cooking modes. These modes include, but are not limited to, a manual cooking mode and a programmed cooking mode.

The manual cooking mode is configured to enable manual control of one or more of the oven heating elements 120, 122, 124 so that users can customize cooking duration and usage of the oven heating elements 120, 122, 124. For example, the manual cooking mode provides flexibility to control and adjust infrared heating at any point during the cooking cycle. In this manner, the user, via the user interface of the controller 10, can select the duration of the time, with the desired duration of the infrared heating element 124. For example, the infrared heating element(s) 124 can be used at the end of the cooking cycle, during a portion of the cooking cycle or for the entire duration of the cooking cycle. The manual cooking mode also enables testing of the setting(s) before creating the final recipe program for the food product.

The program cooking mode is configured to enable the use of programmed, or pre-programmed, cooking recipes. The program cooking mode supports preset cooking recipes with the ability to adjust the timing of operation of the oven heating elements 120, 122, 124, as well as combination of operations of the oven heating elements 120, 122, 124. The program cooking mode also allows recipe development by enabling the modification of conduction heating and infrared heating timing and durations. The oven apparatus 100 allows precise control over the operation of the heating element(s) 120, 122 and 124, ensuring consistent cooking results.

For example, the controller 10 is configured to be programmed, or pre-programmed, with any one of the number of cooking recipes. Users can upload or program custom recipes tailored to specific food products via the controller 10. For example, buttons of the user interface of the controller 10 can enable the programming of recipes. Alternatively, recipes can be loaded, or downloaded, to the controller 10 via a universal serial bus (USB) connection 70, shown in FIGS. 2 and 4, or via a suitable network or communication protocol. In one embodiment, the controller 10 can be configured with suitable network communication capability and communication transport protocols, for wired and wireless communication. This can include Internet™ based connections and capabilities and Bluetooth™ communication protocols, for example.

The programmed cooking mode allows the user to operate the apparatus 100 using preset cooking recipes that come installed, or to adjust the pre-installed cooking recipes to their own needs. For example, in one embodiment, in order to adjust a pre-installed or pre-programmed cooking receipe, the user can enter the recipe development mode of the apparatus 100. This allows the user to manually control and adjust the conductive element(s) 122 and the infrared elements 124.

For example, the user can change how long the conductive element(s) 122 and infrared element(s) 124 run during the recipe time cycle duration. In some cases, the conduction element setting is generally started at the beginning of the recipe time cycle, with the option to run a maximum time of the recipe program duration. For the infrared element setting, the duration is generally input for the latter part of the recipe time cycle duration, unless set to run for the entire recipe cycle.

If the end user has the need to increase the time for the recipe cycle, in one embodiment, the apparatus 100 can include a plus 30 second button on the user interface of the controller 10. This will take the last set parameter of the elements in the recipe and continue for a time period or duration of 30 seconds. While a time period of 30 seconds is referred to, the aspects of the disclosed embodiments are not so limited. The time period can be customized to any suitable time period.

As shown in the example of FIG. 2, in one embodiment, the controller 10 includes a control panel 9, also referred to as a touch screen display (see FIG. 3). The different modes of the oven apparatus 100 can be selected by using controls of the control panel 9. The controls can include selection controls such as buttons. The buttons can be used to select one or more of the modes of operation of the oven apparatus 100.

Referring again to FIG. 4, the IO board 140 is also configured to receive and provide power to the components of the oven apparatus 100. While not shown in this example, the IO board 140 will include suitable circuitry and components to enable the provision of the electrical power needed to operate the oven apparatus 100.

In one embodiment, the IO board 140 is configured to distribute power to the components of the oven apparatus 100 based on programmed recipes or manual settings. The IO board 140 can also be configured to selectively power the components and elements of the oven apparatus 100 at various time intervals.

In one embodiment, referring to FIG. 2, the apparatus 100 can also include a baffle plate 34. The baffle plate 34 is configured to direct air away from the convection heating element 120 to the top of the heat plate 67 and throughout the oven cavity 102.

FIG. 4 illustrates an exemplary schematic diagram of the oven apparatus 100. In this example, the connections of the various elements of the oven apparatus 100 tand the controller board 10 are illustrated.

FIG. 5 illustrates an interior view of the oven cavity 102 of the oven apparatus of the disclosed embodiments. Exemplary locations for convection elements 120, fan 24, conductions element 122 and infrared elements 124 are illustrated.

FIG. 6 illustrates another interior view of the oven cavity 102 of the oven apparatus of the disclosed embodiments. Exemplary locations for convection elements 120, fan 126, conductions element 122 and infrared elements 124 are illustrated.

FIG. 7 illustrates an exemplary controller board 10 and wiring connections for the oven apparatus 100.

FIG. 8 illustrates an exemplary controller board 10 and wiring connections for the oven apparatus 100.

FIG. 9 illustrates one example of the heat plate 67 of the disclosed embodiments. The heat plate 67 generally comprises a conductive or metallic plate that crisps the bottom of food.

The oven apparatus 100 of the disclosed embodiments can be configured for different power configurations. These power configurations can include a 120 volt (VAC) configuration. In one embodiment, the 120 volt configuration can be limited to operating two of the three heating elements 120, 122, 124 simultaneously due to power consumption constraints. For example, a preheating mode in the 120 volt configuration can be configured to utilize the convection heating element 120 and the conduction heating elements 122.

In one embodiment, the power configurations of the oven apparatus 100 can includes a 220 volt (VAC) configuration. The 220 VAC configuration is configured to allow simultaneous operation of all three heating elements 120, 122, 124. This power configuration is configured to achieve a maximum temperature capability of approximately 500 degrees Fahrenheit (° F.).

An exemplary method of operation of the oven 100 will now be described. In one embodiment, once the oven 100 is preheated and the food is inserted. For example the oven can be preheated to a desired temperature. In this example, the control board(s) 10 and IO board(s) 140 work together to maintain the temperature of the oven cavity 102. The convection element(s) 120 and conduction element(s) 122 are configured to ensure temperature stability, while the IR element(s) 124 can be used to decrease cooking time or finish food.

To operate the oven apparatus 100, specially developed software executed by processors of the IO board 140 and the controller 10 work together to control the oven apparatus 100. For example, the oven apparatus 100 can first be preheated in an initial operational state. The food product can be inserted. Once the food product is inserted, the oven apparatus 100 is configured to maintain the temperature of the oven cavity 102 with the convection heating element 120 and the conduction heating element(s) 122. The convection heating element 120 and conduction heating element(s) 122 are configured to make sure the oven apparatus 100 is at the desired temperature and is consistent to cook the food product.

In one embodiment, the controller 10 can be configured to increase the duration of the energizing of the conduction heating element 122 to provide more heat directly to the heat plate 67. This can be implemented automatically by the controller 10 based on a program being executed, or a manual input by the user.

In one embodiment, to decrease the cooking time of the food product the infrared (IR) element 124 can be used. Depending on the food product the IR element 124 can be operated for the entirety of the cooking program or just at the end of the cooking program, to for example, finish off the cooking of the product.

The aspects of the disclosed embodiments are directed to a fast cooking oven that implements three different types of heating elements, but without a microwave element. A specially designed controller operates and controls the different heating elements according to the specific cooking recipe. In the back of the inner cavity 102 of the oven there is a convection element 120 and convection fan 24/126 used to maintain the temperature evenly though the cavity. A specially designed heat plate 67 sits right on top of the conduction element 122. This is used to make sure the cooking surface is maintained at the desired temperature. The IR elements 124 are located on the top 104 of the oven cavity 102. The IR element(s) 124 are primarily used to finish the cooking of the food product at the end of the cooking recipe, or it can be used as the primary heat source to cook the food.