Abstract:
A counter-top electric oven includes a head having an electric heating unit. The heating unit includes a heating lamp and a grill underlying the heating lamp. A motor powers two fans for circulating air around the motor, and through the heating unit. An oven body removably receives at least a portion of the electric heating unit, and is supported by a dish. The head, oven body and dish form an interior cavity for cooking food. An expansion ring may be disposed between the oven body in the dish to enlarge the cooking enclosure area. A base supports the dish on the flat surface, such as a counter-top. A holder is slidably connected to the base so as to be extended away from the base for supporting the head and oven body when these are moved to an open position.

Description:
BACKGROUND OF THE INVENTION 
     The present invention relates to electric ovens. More particularly, the present invention relates to a counter-top electric cook oven. 
     Counter-top electric ovens are known in the art. In comparison to conventional ovens, counter-electric ovens typically offer the advantage of being less bulky and having quicker cooking times. It is common for counter-top ovens to include a heating unit within a power head thereof which is used to heat the cooking enclosure. To reduce the cooking time, counter-top electric ovens typically rely on a hot airstream that is circulated around the food within the oven by a fan associated with the heating unit. It is also common for the interior of the cooking enclosure in such ovens to be accessed by manually lifting an upper portion of the cooking enclosure from the remainder of the cooking enclosure. 
     To reduce the weight of counter-top electric ovens for portability and to provide a cooking enclosure that allows viewing of the cooking operation, counter-top electric ovens typically utilize plastic materials for a majority of their housings, including for the cooking enclosure or body. 
     The cooking oven disclosed in U.S. Pat. No. 6,201,217 to Moon et al. discloses the use of a heating element made of incoloy material coated with a ceramic coating in order to provide heat radiation in infrared range to heat the contents of the oven. However, it has been found that such a heating element does not produce ozone, which can further serve to filter malodorous smoke. Additionally, the &#39;217 patent discloses a lower oven dish comprised of metal having wire retractable handles. However, the metal dish can become extremely hot, to the point of melting a plastic base. Such metal dishes also cool rapdily once the heat source is removed. Additionally, the dish is very difficult to handle, such as when emptying the grease contents thereof after cooking. 
     It is often desirable to remove the head or cooking body enclosure from the oven in order to determine whether the food items within the oven have been sufficiently cooked. However, the oven body enclosure itself becomes quite hot during the operation of the oven. Thus, handling the enclosure and head becomes difficult, and placement of the enclosure or head on a surface, such as a counter-top, can burn the surface. 
     Lastly, it would of great benefit to provide such an electric counter-top oven which could be increased in capacity so as to cook larger food items, such as a large turkey as opposed to a smaller turkey. 
     Accordingly, there is a continuing need for an improved electric counter-top oven. 
     SUMMARY OF THE INVENTION 
     The present invention resides in a counter-top electric oven which includes a head having an electric heating unit. The electric heating unit comprises a heating lamp and a grill underlying the heating lamp. A motor is housed within the head and has a shaft connected to a first fan for cooling the motor, and a second fan for circulating air through the heating unit. Apertures are formed in the top surface of the head for introducing air within the head, and a plurality of apertures formed in the skirt of the head for venting the air horizontally from the head. A cooling chamber is configured to surround at least a portion of the heating unit. An electronic control circuit is used to control the motor and the heating unit, so as to control the heating time and temperature. 
     An oven body, preferably comprised of a clear plastic, has an upper opening configured to removably receive at least a portion of the electric heating unit therein. A dish is disposed below the oven body which has an upper circumferential lip for accepting a lower edge of the body. The dish is preferably comprised of a glass material. Typically, handles are formed integrally therewith for ease of handling. 
     A rack rests on the dish within the oven. The rack preferably includes a first set of support legs extending from the rack, and a second set of support legs of a different length extending from the opposite side of the rack for supporting the rack at different heights relative to the dish within the oven. 
     An expansion ring may be disposed between the oven body and the dish in order to enlarge the cooking enclosure area of the oven. 
     A base partially surrounds the dish for supporting the dish on a flat surface. A holder is slidably connected to the base so as to be retracted towards the base for selective opening of the oven. 
     Other features and advantages of the present invention will become apparent from the following more detailed description, taken in conjunction with the accompanying drawings, which illustrate, by way of example, the principles of the invention. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     The accompanying drawings illustrate the invention. In such drawings: 
     FIG. 1 is a perspective view of an counter-top electric oven embodying the present invention; 
     FIG. 2 is an exploded perspective view of the component parts of the electric oven; 
     FIG. 3 is a partially fragmented and cross-sectional view of the oven of FIG. 1, illustrating internal components of a power head thereof; 
     FIG. 4 is a top plan view of the electric oven; 
     FIG. 5 is a bottom plan view of a heating unit of the head of the electric oven; 
     FIG. 6 is a bottom plan view similar to FIG. 5, with a grill thereof removed; 
     FIG. 7 is a top view of a heating fan used in accordance with the present invention; 
     FIG. 8 is a bottom view of the heating fan; 
     FIG. 9 is a side elevational view of the heating fan; 
     FIG. 10 is a top plan view of a halogen heating lamp used in accordance with the present invention; 
     FIG. 11 is an end view of the heating lamp; 
     FIG. 12 is a side elevational view of the heating lamp; 
     FIG. 13 is a perspective view of the electric oven having a head and upper oven body pivoted into an open position and resting upon an extended holder; 
     FIG. 14 is a perspective view of the electric oven of the present invention having an expansion ring; and 
     FIG. 15 is an exploded perspective view of the electric oven with the expansion ring. 
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     As shown in the drawings for purposes of illustration, the present invention resides in a counter-top electric oven, generally referred to by the reference number  10 . 
     With reference to FIGS. 1 and 2, the oven  10  includes a base  12  for supporting the oven  10  on a flat surface, such as a counter-top. The base  12  is configured to support a glass cooking dish  14  which forms a lower portion of a cooking chamber of the oven  10 . A rack  16  rests in the dish  14  for supporting the food to be cooked thereon. An oven body  18 , which is preferably generally cylindrical and transparent, is supported by the dish  14 . As shown in FIG. 2, the body  18  includes an upper aperture  20  which is sized and configured to removably receive a head or cover  22  of the oven  10 . More particularly, as will be more fully discussed herein, the aperture  20  is sized so as to receive a heating unit  24  of the head  22 . An internal cooking chamber is formed when the dish  14 , body  18  and head  22  are connected to one another. 
     With reference now to FIGS. 2 and 3, many of the components of the oven are comprised of plastic material in order to provide the oven  10  at a relatively low cost, render the oven  10  lightweight and also to provide a degree of insulation. In keeping with these objectives, the base  12  is preferably comprised of a plastic material. As shown in FIG. 1, the base  12  is configured to partially surround the dish  14 . By only partially surrounding the dish  14 , the base  12  is not prone to overheating or melting due to trapped heat between the base  12  and the dish  14 . By only partially surrounding the dish  14 , the base  12  allows release of heat more quickly. Outer edges  26  and  28  of the base are formed such so as to be used as handles to allow a user to move the oven  10  from one location to another. The base  12  further includes one or more supports  30  for the dish  14 . Typically, such supports  30  are comprised of a thermal insulator, such as a suitable silicone rubber insulating material so that only minimal contact is made between the base  12  and the dish  14 . The base  12  also includes support legs  32  for elevating the base  12  with respect to the counter-top or other flat surface. Such support legs  32  may include a rubber pad or coating to prevent scratching or marring of the flat surface, and to prevent unwanted sliding of the oven  10  on the surface. With particular reference to FIG. 2, the base  12  may also include one or more apertures  34  therethrough which further allows any trapped heat to escape from the base  12  to prevent damage thereto. 
     With continuing reference to FIGS. 1-3, the dish  14  is preferably comprised of a glass material in order to enable the user to view the contents thereof, and which also serves as a superior insulating material. Although it takes more time to heat the glass dish  12 , the glass dish  12  will release heat more slowly, keeping the food warm longer. Also, by utilizing glass dish  14  as opposed to a metallic dish or pan, damage to the base  12  is lessened and heat is maintained within the cooking chamber due to the insulative qualities of the glass material. 
     In a particularly preferred embodiment, handles  36  are integrally formed with the dish  14  so as to extend from opposite sides thereof to allow a user to lift and move the dish  14  as necessary. Typically, the handles  36  will be disposed in the open portions of the base  12 , as illustrated. 
     As best shown in FIG. 3, the dish  14  includes an upper circumferential lip  38  which is configured to receive a lower edge  40  of the body  18 . A lower portion of the body edge  42  extends slightly below the upper edge of the dish rim  38 , while an outwardly projecting lip  44  of the body  18  rests on the rim  38  of the dish  14 . In this manner, the oven body  18  is securely held to the dish  14  and the leakage of hot gases, such as steam, from the cooking chamber is nearly completely eliminated. 
     The cooking rack  16  includes a generally planar grid  46  or grill for supporting food items that are being cooked. A first set of support legs  48  extend from a surface of the rack so as to support the rack  16  within the cooking chamber. In a particularly preferred embodiment, a second set of support legs  50  which are shorter than support legs such that the rack  16  can be inverted to accommodate larger food items within the cooking chamber. Thus, two cooking heights are provided by rack  16 . Preferably, rack  16  is made of metal, such as stainless steel, with a suitable non-stick coating, such as PTFE. 
     The oven body or enclosure  18  has a generally cylindrical sidewall  52  that blends into a generally conical-shaped upper wall  54  which in turn blends into a generally cylindrical ring  56  which defines the upper aperture  20  into which the head  22  is inserted. The upper ring  56  is configured such so as to receive a lower heating unit  24  portion of the head  22  and form a generally air-tight seal therebetween. The upper ring  56  may include tabs  58  or slots which engage corresponding tabs or slots of the head  22  such that the head  22  can be turned, such as a quarter turn, to lock the head  22  in place relative to the body  18 . Preferably, the oven body  18  is formed from a suitable transparent plastic material, such as polycarbonate. 
     With reference now to FIGS. 3-12, the head  22  includes an exterior cover or housing  60 , preferably comprised of a plastic material, which is generally domed-shaped. The cover  60  forms a pair of handles  62  on opposite lower ends thereof. The cover  60  houses an internal motor  64  having a shaft  66  connected to a first cooling fan  68 , also housed within cover  22 , and a heating fan  70  disposed within the heating unit. Apertures  72  are formed in an upper surface of the cover  60  to allow the in-flow of cooling air into the head  22 . As shown by the directional arrows in FIG. 3, the cooling fan  68  cools air through the cover aperture  62 , directly over motor  64 , and out apertures  74  formed in a lower generally cylindrical skirt  76  which serves as a vent. It will be noted that the aperture  74  comprises a series of apertures which are horizontally directed such that the air flow is directed away from the oven  10  after cooling motor  64 . At least a portion of the air is distributed through a cooling chamber  78  surrounding the heating unit  24  to prevent overheating of the components of the heating unit  24 . 
     With particular reference to FIGS. 5-12, components of the heating unit  24  are illustrated. As shown in FIG. 2, the heating unit  24  extends downwardly from a lower portion of the head  22  and is of generally cylindrical nature so as to mate with the upper rim  56  of the oven body  18 . Within the heating unit  24  is the heating fan  70  which is connected to motor  64 , as described above. A heating element, in the form of a halogen lamp  80 , is positioned below the heating fan  70 . The halogen lamp  80  produces high infrared heat output. The halogen lamp  80  includes electrical leads  82  for powering the lamp  80 . A grill  84  overlies the lamp  80 . The grill  84  is preferably coated by mixing coating powder comprised of ceramic powder and heat-resistant paint. When this mixture is heated by a heating element, such as the halogen lamp  80 , typically between temperatures of 60° to 500° C., it starts to generate infrared radiations. These infrared radiations penetrate into food and quicken cooking time and render the foods juicier. However, the majority of the infrared radiation and its heat is generated by the halogen lamp  80  heating element which produces a temperature between 300°-400° C. The grill  84  also serves to protect the lamp  80  and fan  70  from accidental breakage, or objects which may be emitted from the cooking food during operation of the oven  10 . One of the aspects of utilizing a halogen lamp  80  as opposed to other electrical heating elements is that the light emitted from the halogen lamp  80  creates a small amount of ozone in the heating chamber which serves to filter smoke while the food is cooked. The heating fan  70  and halogen lamp  80  are encased within a inner wall  86  of the heating unit  24  which preferably has a reflective inner surface so as to reflect any heat generated by the heating unit  24  to prevent heat loss. The heating fan  70  is driven at a sufficient speed so as to provide an adequate air flow within the cooking chamber to create a relatively even temperature throughout the cooking chamber to speed the cooking of food by convection to supplement the infrared heating. 
     With reference now to FIG. 4, a control panel  88  is provided on the head  22  for controlling the motor  64  speed and the intensity of the light generated by the halogen lamp  80 . The control panel  88  has power supplied thereto by an electrical cord  90 , illustrated in FIG. 3, and includes a display  92  and various buttons  94  and dials  96  for altering the cooking time, cooking temperature, automatic cooking time periods, etc. 
     In use, the dish  14  is placed upon base  12  and the rack  16  is disposed within dish  14  at the appropriate height for the food to be cooked. Body  18  is disposed on the dish  14 , as described above, and the power head  22  is attached to base  18 . The user utilizes control panel  88  to select a proper cooking temperature and time. As will appreciated by those skilled in the art, the body  18  becomes quite hot during operation of the oven  10 . In the past, this has made it difficult to open the oven  10  to test the food being cooked therein. 
     With particular reference to FIGS. 2 and 13, the oven  10  of the present invention includes a holder  98  which is typically in the form of a single metal wire bent to an appropriate shape to accommodate and hold the oven body  18  or head  22 . As shown in FIG. 1, the holder  98  is retractable towards the base  12  so as to not interfere with the transport or storage of the oven  10 . However, when a user needs to test the food within the oven  10 , the holder  98  can be extended from the base, as illustrated in FIG. 13, and the head  22  and body  18  tipped over to expose the cooking food. Although the body  18  is relatively hot, the head  22  is not and the user can grasp the head and merely tip the head  22  and body  18  to an open position upon the holder  98 . This eliminates any need for contact with the body  18 , and alleviates any concerns of placing the heated body  18  on a surface which could be damaged. As illustrated in FIG. 2, the holder  98  is comprised of an upper neck  100  which serves to support the body  18  and head  22 , and extending arms  102  which are slidably received within the tracks  104  which are attached to the base  12 . 
     With reference now to FIGS. 14 and 15, although the oven  10  in its normal configuration can accommodate a large number of food items, such as relatively large roasts, chickens, turkeys, etc., there are instances when the cooking chamber must be enlarged so as to accommodate a larger item, such as a fifteen pound turkey as opposed to a ten pound turkey. The present invention overcomes this problem with the use of a extension ring  106  which is of approximately the same diameter and of the same material as the oven body  18  and which includes a lower rim  108  configured to engage the upper rim of dish  14 , and an upper rim  110  configured to engage the lower edge  40  of the oven body  18 . Insertion of the extension ring  106  between the dish  14  and oven body  18  effectively enlarges the cooking chamber within the oven  10  and allows a large item, such as a large turkey, to be cooked therein. 
     Although several embodiments have been described in some detail for purposes of illustration, various modifications may be made without departing from the scope and spirit of the invention. Accordingly, the invention is not to be limited, except as by the appended claims.