U.S. patent application number 12/324255 was filed with the patent office on 2009-07-16 for rotisserie with directional baffles.
Invention is credited to James M. Heiser, Richard D. Valentine, Matthew A. Weber.
Application Number | 20090178665 12/324255 |
Document ID | / |
Family ID | 40849604 |
Filed Date | 2009-07-16 |
United States Patent
Application |
20090178665 |
Kind Code |
A1 |
Weber; Matthew A. ; et
al. |
July 16, 2009 |
Rotisserie with Directional Baffles
Abstract
A self-cleaning oven includes a cooking compartment and a
self-cleaning system for cleaning the cooking compartment. A rotor
is centrally located within the cooking compartment. A convection
heating system includes an intake which separates the cooking
compartment from a heating compartment while allowing air flow
between the heating and cooking compartments. An exhaust
facilitates air flow between the heating compartment and the
cooking compartment. The exhaust includes a vent component through
which air exits the heating compartment and enters the cooking
compartment. A heating element is within the heating compartment. A
convection fan within the heating compartment is configured to draw
air from the cooking compartment through the intake into the
heating compartment, direct air across the heating element, and
expel air from the heating compartment through the vent component
into the cooking compartment. A baffle is proximate to and extends
outwardly beyond the vent component into the cooking compartment in
a direction back toward the rotor to direct air entering the
cooking compartment toward a center of the cooking chamber.
Inventors: |
Weber; Matthew A.;
(Springboro, OH) ; Valentine; Richard D.;
(Hillsboro, OH) ; Heiser; James M.; (Hillsboro,
OH) |
Correspondence
Address: |
Michael J. Nieberding, Esq.;Thompson Hine LLP
2000 Courthouse Plaza N.E., 10 W. Second Street
Dayton
OH
45402-1758
US
|
Family ID: |
40849604 |
Appl. No.: |
12/324255 |
Filed: |
November 26, 2008 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
61021117 |
Jan 15, 2008 |
|
|
|
Current U.S.
Class: |
126/21A |
Current CPC
Class: |
F24C 15/325 20130101;
F24C 15/164 20130101; F24C 14/005 20130101 |
Class at
Publication: |
126/21.A |
International
Class: |
F24C 15/32 20060101
F24C015/32 |
Claims
1. A self-cleaning oven, comprising: a cooking compartment; a
self-cleaning system for cleaning the cooking compartment; a rotor
centrally located within the cooking compartment; a convection
heating system, including: an intake which separates the cooking
compartment from a heating compartment while allowing air flow
between the heating and cooking compartments; an exhaust that
facilitates air flow between the heating compartment and the
cooking compartment, the exhaust including a vent component through
which air exits the heating compartment and enters the cooking
compartment; a heating element within the heating compartment; and
a convection fan within the heating compartment, the fan configured
to draw air from the cooking compartment through the intake into
the heating compartment, direct air across the heating element, and
expel air from the heating compartment through the vent component
into the cooking compartment; and a baffle that is proximate to and
extends outwardly beyond the vent component into the cooking
compartment in a direction back toward the rotor to direct air
entering the cooking compartment toward a center of the cooking
chamber.
2. The oven of claim 1, wherein the baffle is configured to be
adjustable to adjust a length of the baffle that extends beyond the
vent component.
3. The oven of claim 1, wherein the baffle extends beyond the vent
component between about one inch and 1.5 inches.
4. The oven of claim 3, wherein the baffle extends beyond the vent
component by about 1.25 inches.
5. A rotisserie oven, comprising: a cooking compartment; a rotor
centrally located within the cooking compartment; a convection
heating system, including: an intake which separates the cooking
compartment from a heating compartment while allowing air flow
between compartments, an exhaust that facilitates air flow between
the heating compartment and the cooking compartment, a heating
element within the heating compartment, and a convection fan within
the heating compartment, the fan configured to draw air from the
cooking compartment through the intake into the heating
compartment, blow air across the heating element, and expel air
from the heating compartment through the exhaust into the cooking
compartment; and a baffle proximate the exhaust, the baffle having
a length that is adjustable relative to the exhaust to adjust a
length that the baffle extends beyond the exhaust and into the
cooking chamber to direct heated air toward a center of the cooking
chamber.
6. The oven of claim 5, wherein the baffle is configured to be
manually adjustable to provide a barrier of greater or lesser
length below the exhaust.
7. The oven of claim 5, wherein the baffle extends beyond the
exhaust by between about 1 and 1.5 inches.
8. The oven of claim 7, wherein the baffle extends beyond the
exhaust by about 1.25 inches.
9. A method of directing heated air toward a center of a cooking
chamber of a rotisserie oven including a rotor centrally located in
the cooking chamber, the method comprising: providing a convection
heating system including an intake which separates the cooking
compartment from a heating compartment while allowing air flow
between the heating and cooking compartments, an exhaust that
facilitates air flow between the heating compartment and the
cooking compartment, the exhaust including a vent component through
which air exits the heating compartment and enters the cooking
compartment, a heating element within the heating compartment, and
a convection fan within the heating compartment, the fan configured
to draw air from the cooking compartment through the intake into
the heating compartment, direct air across the heating element, and
expel air from the heating compartment through the vent component
into the cooking compartment; and directing heated air from the
vent component toward the rotor centrally located in the cooking
compartment using a baffle that is proximate to and extends
outwardly beyond the vent component into the cooking compartment in
a direction back toward the rotor.
10. The method of claim 9 further comprising adjusting a length of
the baffle that extends outwardly beyond the vent component.
11. The method of claim 10, wherein the step of adjusting includes
manually adjusting the length of the baffle that extends outwardly
beyond the vent component.
12. The method of claim 9, wherein the baffle extends beyond the
exhaust by between about 1 and 1.5 inches.
13. A self-cleaning oven, comprising: a cooking compartment; a
self-cleaning system for cleaning the cooking compartment; a rotor
centrally located within the cooking compartment; a convection
heating system, including: an intake which separates the cooking
compartment from a heating compartment while allowing air flow
between the heating and cooking compartments; an exhaust that
facilitates air flow between the heating compartment and the
cooking compartment, the exhaust including a first vent component
and a second vent component through which air exits the heating
compartment and enters the cooking compartment; a heating element
within the heating compartment; a convection fan within the heating
compartment, the fan configured to draw air from the cooking
compartment through the intake into the heating compartment, direct
air across the heating element, and expel air from the heating
compartment through the first and second vent components into the
cooking compartment; a first baffle located to one side of the
rotor, the first baffle proximate to and extending outwardly beyond
the first vent component into the cooking compartment in a
direction back toward the rotor to direct air entering the cooking
compartment toward a center of the cooking chamber; and a second
baffle located to a side of the rotor opposite the one side where
the first baffle is located, the second baffle proximate to and
extending outwardly beyond the second vent component into the
cooking compartment in a direction back toward the rotor to direct
air entering the cooking compartment toward a center of the cooking
chamber.
14. The oven of claim 13, wherein the first baffle and the second
baffle are configured to be manually adjustable to provide a
barrier of greater or lesser length below the exhaust.
15. The oven of claim 13, wherein the first baffle extends beyond
the first vent component by between about 1 and 1.5 inches and the
second baffle extends beyond the second vent component by between
about 1 and 1.5 inches.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application claims the benefit of U.S. Application No.
61/021,117, filed Jan. 15, 2008, and herein incorporated by
reference.
TECHNICAL FIELD
[0002] This application relates generally to ovens used for cooking
food product and, more specifically, to a rotisserie oven with a
directional air flow baffle.
BACKGROUND
[0003] Various types of ovens are used for cooking food product.
Rotisserie ovens are commonly used in the retail environment to
cook chickens and other food products in a manner that permits
store customers to view the food product during cooking. Rotisserie
style cooking tends to result in grease, juices and food particles
within the oven that require the oven to be cleaned regularly.
[0004] Many commercial ovens use fans to circulate heated air
through the cooking cavity. Convection air flow inside an oven is a
difficult process to perfect. The construction of the main cooking
cavity is not typically conducive to efficient air flow. Ideally,
air is directed away from a fan in a linear direction, scrubs an
element (to increase and disperse temperature), then continues in a
linear and unobstructed direction to the product. It would be
desirable to provide a rotisserie oven with an improved air flow
structure.
SUMMARY
[0005] In some aspects, a rotisserie oven includes directional
baffles that provide an effective cooking air flow.
[0006] In one aspect, a self-cleaning oven includes a cooking
compartment and a self-cleaning system for cleaning the cooking
compartment. A rotor is centrally located within the cooking
compartment. A convection heating system includes an intake which
separates the cooking compartment from a heating compartment while
allowing air flow between the heating and cooking compartments. An
exhaust facilitates air flow between the heating compartment and
the cooking compartment. The exhaust includes a vent component
through which air exits the heating compartment and enters the
cooking compartment. A heating element is within the heating
compartment. A convection fan within the heating compartment is
configured to draw air from the cooking compartment through the
intake into the heating compartment, direct air across the heating
element, and expel air from the heating compartment through the
vent component into the cooking compartment. A baffle is proximate
to and extends outwardly beyond the vent component into the cooking
compartment in a direction back toward the rotor to direct air
entering the cooking compartment toward a center of the cooking
chamber.
[0007] In another aspect, a rotisserie oven includes a cooking
compartment and a rotor centrally located within the cooking
compartment. A convection heating system includes an intake which
separates the cooking compartment from a heating compartment while
allowing air flow between compartments, an exhaust that facilitates
air flow between the heating compartment and the cooking
compartment, a heating element within the heating compartment, and
a convection fan within the heating compartment. The fan is
configured to draw air from the cooking compartment through the
intake into the heating compartment, blow air across the heating
element, and expel air from the heating compartment through the
exhaust into the cooking compartment. A baffle is proximate the
exhaust and has a length that is adjustable relative to the exhaust
to adjust a length that the baffle extends beyond the exhaust and
into the cooking chamber to direct heated air toward a center of
the cooking chamber.
[0008] In another aspect, a method of directing heated air toward a
center of a cooking chamber of a rotisserie oven including a rotor
centrally located in the cooking chamber is provided. The method
includes providing a convection heating system including an intake
which separates the cooking compartment from a heating compartment
while allowing air flow between the heating and cooking
compartments. An exhaust facilitates air flow between the heating
compartment and the cooking compartment. The exhaust includes a
vent component through which air exits the heating compartment and
enters the cooking compartment. A heating element is within the
heating compartment. A convection fan is within the heating
compartment. The fan is configured to draw air from the cooking
compartment through the intake into the heating compartment, direct
air across the heating element, and expel air from the heating
compartment through the vent component into the cooking
compartment. Heated air from the vent component is directed toward
the rotor centrally located in the cooking compartment using a
baffle that is proximate to and extends outwardly beyond the vent
component into the cooking compartment in a direction back toward
the rotor.
[0009] In another aspect, a self-cleaning oven includes a cooking
compartment, a self-cleaning system for cleaning the cooking
compartment and a rotor centrally located within the cooking
compartment. A convection heating system includes an intake which
separates the cooking compartment from a heating compartment while
allowing air flow between the heating and cooking compartments. An
exhaust facilitates air flow between the heating compartment and
the cooking compartment. The exhaust includes a first vent
component and a second vent component through which air exits the
heating compartment and enters the cooking compartment. A heating
element is within the heating compartment. A convection fan is
within the heating compartment. The fan is configured to draw air
from the cooking compartment through the intake into the heating
compartment, direct air across the heating element, and expel air
from the heating compartment through the first and second vent
components into the cooking compartment. A first baffle is located
to one side of the rotor. The first baffle is proximate to and
extends outwardly beyond the first vent component into the cooking
compartment in a direction back toward the rotor to direct air
entering the cooking compartment toward a center of the cooking
chamber. A second baffle is located to a side of the rotor opposite
the one side where the first baffle is located. The second baffle
is proximate to and extends outwardly beyond the second vent
component into the cooking compartment in a direction back toward
the rotor to direct air entering the cooking compartment toward a
center of the cooking chamber.
BRIEF DESCRIPTION OF THE DRAWINGS
[0010] FIG. 1 is a front perspective of a rotisserie system;
[0011] FIG. 2 is a front perspective of another embodiment of a
rotisserie system;
[0012] FIG. 3 is a schematic side view of one embodiment of a
cooking chamber;
[0013] FIG. 4 shows a floor of a cooking chamber including a spray
arm assembly and strainer;
[0014] FIG. 5 is a schematic side view of a heating and air flow
arrangement of a rotisserie absent a baffle; and
[0015] FIG. 6 is a schematic side view of a heating and air flow
arrangement of a rotisserie including a baffle.
DETAILED DESCRIPTION
[0016] Referring to FIG. 1, a rotisserie system 10 is shown
including a rotisserie oven 12A stacked atop another rotisserie
oven 12B. Each oven includes a respective control interface 14A,
14B, which may include a variety of components, such as an
information display area, a numeric keypad, ON/OFF buttons/keys,
function specific buttons/keys, and/or various indicator lights.
Each oven includes a vertically hinged access door 16A, 16B with a
respective handle 18A, 18B and glass front 20A, 20B for viewing the
rotisserie operation. The rear side of the oven may also include a
viewing window, and in some cases may be formed by a rear door. A
rotor 22A, 22B within each oven is also shown. The rotor 22A and
22B rotates a spit 23 that carries food products, such as chickens
during cooking (see FIG. 2). The illustrated system is supported by
wheels 24 for ease in repositioning the system, with one or more of
the wheels 24 including a lock feature. Referring to FIG. 2, a
rotisserie system 30 is shown with a single oven 32 stacked atop a
lower cabinet 34. The rotor 42 within oven 32 includes birds 36
loaded thereon as per a typical rotisserie cooking operation.
[0017] FIG. 3 is a side view layout showing an exemplary oven
chamber 40. During rotisserie cooking operations, the rotor 42
rotates as heat is generated by a heating system 44. In the
illustrated embodiment, the heating system 44 is formed by heating
elements 46 located above an upper plate or shield 48. The plate 48
includes one or more intake openings 50 with associated convection
fans 52 arranged to draw air into the openings 50 from the chamber
40. The fans 52 push the air forward and rearward and across the
heating elements 46 to pick up heat. The heated air is then
directed back into the chamber 40 at forward and rearward slots 54
and 56. Baffles 55 and 57 guide the air inward toward the rotor 42
at the center of the chamber 40 as the heated air passes through
the ventilation slots 54 and 56. The space above the plate 48 may
include other directional plates or baffles to more effectively
produce the forward and rearward air flow.
[0018] The rotisserie oven includes a self-cleaning feature that
enables the oven to be cleaned during a self-cleaning mode of
operation. For this purpose the oven may generally have hook-ups to
a source of water and cleaning agent, and may also include a drain
path and hook-up to enable the cleaning water to be purged during
various points of the cleaning operation. The cleaning operation
may include one or more stages, including pre-wash, wash and/or
rinse stages. Different cleaning modes (e.g., which may provide
different levels of cleaning) may be provided for user selection
based upon the user's observation of how clean or dirty the oven is
prior to cleaning.
[0019] In one implementation the self-cleaning feature includes the
use of a spray arm assembly 60, shown in FIG. 3 at a bottom portion
of the cooking chamber 40. As shown in FIG. 4, the spray arm
assembly 60 includes a rotatable spray arm hub 66 upon which is
mounted one or more spray arms 61. Each spray arm 61 includes a
multiplicity of nozzle openings 62 for ejecting sprays of water
during cleaning, and the force of the ejected water urges each arm
61 to rotate. Water is evacuated from the bottom of the chamber 40
through use of the strainers 67, which lead to a lower sump area
where cleaning liquid collects for recirculation via a pump. Other
stationary and/or rotating wash arms and/or nozzles could also be
located elsewhere within the oven chamber 40 and/or above the plate
48.
[0020] FIG. 5 shows the air flow patterns associated with the
ventilation system when baffles are not included. Air is drawn
through the intake 50 by the convection fan 52, and is blown over
the heating elements 46. The configuration causes a pressure zone
70 to form in the proximity of the heating elements 46 between the
fan 52 and slot 54. Air enters the chamber through the slot 54, and
in the absence of a directional baffle, is dispersed into the
chamber. Much of the air is blown towards the chamber walls.
[0021] Shown in FIG. 6 by a directional baffle 57 added to the
forward slot 54, the air flow changes when directional baffles are
provided along the slots and direct the air flow toward the
rotating rotor in the center of the oven chamber to provide more
effective cooking. The length of the directional baffles 57 is
selected to direct the air toward the center of the cooking chamber
40 after the air has exited a vent 72. Directing the air as shown
allows for better browning because of the concentration and
velocity. The direction of the air after the air exits the vent 72
allows for more penetration into the rotor (between the
chickens).
[0022] In some embodiments, it is desirable to locate the
directional baffles 57 as close to the food product being heated as
possible. However, the food products being heated may be of
different sizes. In some embodiments, this range of food product
sizes is taken in consideration when selecting a length of the
directional baffles 57. In one implementation, each directional
baffle extends beyond the cover/plate 48 into the cavity by about 1
to 1.5 inches (e.g., 1.25 inches). The directional baffles may be
in an adjustable manner so that this distance can be adjusted if
desired.
[0023] It is to be clearly understood that the above description is
intended by way of illustration and example only, is not intended
to be taken by way of limitation. For example, the rotisserie oven
can be stacked as shown in FIG. 1, located on a stand as shown by
FIG. 2, located atop a counter, located atop a combination oven,
located atop a convection oven, etc. In some embodiments, the rotor
42 may rotate baskets that hold the food product instead of spits.
According, other changes and modifications are possible.
* * * * *