U.S. patent application number 13/485713 was filed with the patent office on 2013-05-30 for systems and methods for adjusting oven cooking zones.
This patent application is currently assigned to JOHN BEAN TECHNOLOGIES CORPORATION. The applicant listed for this patent is Ramesh M. Gunawardena, Scott M. Kane, Charles McVeagh, Owen E. Morey, Frank E. Paschoalini, Scott E. Stang. Invention is credited to Ramesh M. Gunawardena, Scott M. Kane, Charles McVeagh, Owen E. Morey, Frank E. Paschoalini, Scott E. Stang.
Application Number | 20130133637 13/485713 |
Document ID | / |
Family ID | 46229952 |
Filed Date | 2013-05-30 |
United States Patent
Application |
20130133637 |
Kind Code |
A1 |
McVeagh; Charles ; et
al. |
May 30, 2013 |
SYSTEMS AND METHODS FOR ADJUSTING OVEN COOKING ZONES
Abstract
A cooking system having adjustable oven cooking zones generally
includes a spiral stack disposed within a cooking oven chamber, the
spiral stack including a plurality of tiers, and a circulation
system for delivering gaseous cooking medium to the spiral stack in
the cooking oven chamber. The system further includes a mezzanine
assembly including an inner mezzanine and an outer mezzanine,
wherein the position of the inner mezzanine is movable relative to
the position of the outer mezzanine. Methods for adjusting cooking
zones in an oven, and systems and methods for bidirectional flow
systems for cooking ovens, are also provided.
Inventors: |
McVeagh; Charles; (Huron,
OH) ; Paschoalini; Frank E.; (Huron, OH) ;
Morey; Owen E.; (Huron, OH) ; Kane; Scott M.;
(Sandusky, OH) ; Stang; Scott E.; (Monroeville,
OH) ; Gunawardena; Ramesh M.; (Solon, OH) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
McVeagh; Charles
Paschoalini; Frank E.
Morey; Owen E.
Kane; Scott M.
Stang; Scott E.
Gunawardena; Ramesh M. |
Huron
Huron
Huron
Sandusky
Monroeville
Solon |
OH
OH
OH
OH
OH
OH |
US
US
US
US
US
US |
|
|
Assignee: |
JOHN BEAN TECHNOLOGIES
CORPORATION
Chicago
IL
|
Family ID: |
46229952 |
Appl. No.: |
13/485713 |
Filed: |
May 31, 2012 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
|
61491807 |
May 31, 2011 |
|
|
|
Current U.S.
Class: |
126/15R |
Current CPC
Class: |
F24C 15/001 20130101;
A21B 1/48 20130101; A21B 1/28 20130101; A21B 1/26 20130101 |
Class at
Publication: |
126/15.R |
International
Class: |
F24C 15/00 20060101
F24C015/00 |
Claims
1. A cooking system having adjustable oven cooking zones, the
system comprising: (a) a spiral stack disposed within a cooking
oven chamber, the spiral stack including a plurality of tiers; (b)
a circulation system for delivering gaseous cooking medium to the
spiral stack in the cooking oven chamber; and (c) a mezzanine
assembly including an inner mezzanine and an outer mezzanine,
wherein the position of the inner mezzanine is movable relative to
the position of the outer mezzanine.
2. The system of claim 1, wherein the flow of the gaseous cooking
medium is a substantially vertical flow through the spiral
stack.
3. The system of claim 1, wherein the position of the inner
mezzanine is vertically moveable upward or downward relative to the
outer mezzanine.
4. The system of claim 1, wherein the mezzanine assembly divides
the spiral stack into first and second cooking zones.
5. The system of claim 4, wherein the first and second cooking
zones are selected from the group consisting of high pressure and
low pressure cooking zones.
6. The system of claim 4, wherein the first and second cooking
zones are selected from the group consisting of condensation and
convection cooking zones.
7. The system of claim 1, wherein the circulation system is
unidirectional.
8. The system of claim 1, wherein the circulation system is
bidirectional.
9. The system of claim 8, wherein the position of the inner
mezzanine is changed with a change in circulation direction.
10. The system of claim 8, wherein the position of the inner
mezzanine remains constant with a change in circulation
direction.
11. The system of claim 1, wherein the spiral stack includes a
conveyor belt having inner and outer links, wherein the inner links
and outer links include apertures for improving cross flow across
the plurality of tiers.
12. The system of claim 11, wherein each aperture in each inner
link is greater than about 10% of the total surface area of each
inner link.
13. The system of claim 1, wherein the spiral stack includes a
self-stacking conveyor belt.
14. The system of claim 1, wherein the spiral stack includes a
conveyor belt including a plurality of superimposed tiers defining
a pervious annulus.
15. A method of adjusting cooking zones in an oven, the method
comprising: (a) positioning an inner mezzanine in a first position
in a spiral stack, the spiral stack including a plurality of tiers;
and (b) moving the inner mezzanine substantially vertically
relative to an outer mezzanine.
16. The method of claim 15, further comprising directing gaseous
cooking medium into the spiral stack in a substantially vertical
flow path in either or a first or a second direction.
17. The method of claim 16, wherein a portion of the gaseous
cooking medium flows in a substantially horizontal cross flow
pattern across one or more of the plurality of tiers.
18. The method of claim 16, further comprising changing the
direction of the flow path into the spiral stack in a substantially
vertical flow path to the other of the first or second
direction.
19. The method of claim 17, further comprising moving the inner
mezzanine from a first position to a second position with a change
in direction of the flow path into the spiral stack.
20. A bidirectional flow system for a cooking oven, the flow system
comprising: (a) an oven chamber having a first cooking zone in
fluid communication with a second cooking zone; (b) a gas
circulation system for supplying gaseous cooking medium initially
to either of the first or second cooking zone; and (c) a return
assembly for receiving returned gaseous cooking medium, wherein the
return assembly includes a plurality of louvers that are adjustable
to receive returned gaseous cooking medium from the other of the
first or second cooking zone.
21. The flow system of claim 20, wherein the plurality of louvers
are attached to a substantially upright structure.
22. The flow system of claim 21, wherein the substantially upright
structure includes bearing supports for each of the plurality of
louvers.
23. The flow system of claim 20, wherein the plurality of louvers
are linked to adjacent louvers by linkages.
24. The flow system of claim 20, wherein gaseous cooking medium is
supplied by using positive pressure.
25. The flow system of claim 20, wherein gaseous cooking medium is
returned by using vacuum pressure.
26. A method of changing flow direction of gaseous cooking medium
in a cooking oven, the method comprising: (a) supplying gaseous
cooking medium initially to either a first cooking zone or a second
cooking zone; and (b) receiving returned gaseous cooking medium,
wherein the return assembly includes a plurality of louvers that
are adjustable to receive returned gaseous cooking medium from the
other of the first or second cooking zone.
27. The method of claim 26, further comprising positioning the
plurality of louvers in a first configuration to receive returned
gaseous cooking medium from the first cooking zone.
28. The method of claim 27, further comprising positioning the
plurality of louvers in a second configuration to receive returned
gaseous cooking medium from the second cooking zone.
Description
CROSS-REFERENCE TO RELATED APPLICATION
[0001] This application claims the benefit of Provisional
Application No. 61/491,807, filed May 31, 2011, the disclosure of
which is hereby incorporated by reference herein in its
entirety.
BACKGROUND
[0002] Spiral cooking ovens generally include a cooking surface in
the form of a pervious conveyor belt for conveying workpieces
through a cooking chamber in a spiral or helical path. A heat
source, such as heated steam, air, or mixtures thereof, is provided
within the cooking chamber for cooking the workpieces. These spiral
ovens generally have space efficiency in that they have a small
footprint while providing a relatively long processing path.
[0003] In a previously designed spiral system a fixed inner
mezzanine is used in the center of the spiral stack to essentially
divide the spiral stack into two different cooking zones, for
example, a first cooking zone being a higher pressure cooking zone
and a second cooking zone being a lower pressure cooking zone. Heat
transfer between gaseous cooking medium and workpieces primarily
occurs according to one of two heat transfer mechanisms:
condensation heat transfer and convection heat transfer.
Condensation heat transfer is most effectively used when the
surface temperature of the workpiece is below the dew point
temperature of the gaseous cooking medium (such as steam or an
air/steam mixture). Convection heat transfer is typically used to
finish cooking when the temperature of the workpiece rises above
the dew point temperature and also to develop color and brown the
workpiece.
[0004] In another previously designed system, an inner mezzanine
spool valve system allows for one of two mezzanine decks to be
fixed at one of two different locations. In this system, the
mezzanine decks are fixed at respective positions about three tiers
from the bottom, so as not to interfere with the drive station for
the spiral stack, and about three tiers from the top, so as not to
interfere with the guidance structure for the spiral stack. (See
FIG. 14 showing a closed top valve and an open bottom valve in a
frame with spiral stack omitted.)
[0005] The previously designed fixed and fixable inner mezzanines,
however, do not adequately allow for system modifications to
optimize the cooking zones for different products, different
cooking methods, or both. Therefore, there exists a need for a
system having an adjustable mezzanine to create optimized system
conditions for specific types of workpieces to improve cooking
results, as well as the yield of output from the system. In that
regard, the system must be configured to allow for vertical
movement of an inner mezzanine to a plurality of positions relative
to a stationary outer mezzanine. Moreover, such an adjustable inner
mezzanine can be used with a unidirectional or bidirectional
circulation system for gaseous cooking medium.
SUMMARY
[0006] This summary is provided to introduce a selection of
concepts in a simplified form that are further described below in
the Detailed Description. This summary is not intended to identify
key features of the claimed subject matter, nor is it intended to
be used as an aid in determining the scope of the claimed subject
matter.
[0007] In accordance with one embodiment of the present disclosure,
a cooking system having adjustable oven cooking zones is provided.
The system generally includes a spiral stack disposed within a
cooking oven chamber, the spiral stack including a plurality of
tiers, and a circulation system for delivering gaseous cooking
medium to the spiral stack in the cooking oven chamber. The system
further includes a mezzanine assembly including an inner mezzanine
and an outer mezzanine, wherein the position of the inner mezzanine
is movable relative to the position of the outer mezzanine.
[0008] In accordance with another embodiment of the present
disclosure, a method of adjusting cooking zones in an oven is
provided. The method generally includes positioning an inner
mezzanine in a first position in a spiral stack, the spiral stack
including a plurality of tiers, and moving the inner mezzanine
substantially vertically relative to an outer mezzanine.
[0009] In accordance with another embodiment of the present
disclosure, a bidirectional flow system for a cooking oven is
provided. The flow system generally includes an oven chamber having
a first cooking zone in fluid communication with a second cooking
zone, and a gas circulation system for supplying gaseous cooking
medium initially to either of the first or second cooking zone. The
flow system further includes a return assembly for receiving
returned gaseous cooking medium, wherein the return assembly
includes a plurality of louvers that are adjustable to receive
returned gaseous cooking medium from the other of the first or
second cooking zone.
[0010] In accordance with another embodiment of the present
disclosure, a method of changing flow direction of gaseous cooking
medium in a cooking oven is provided. The method generally includes
supplying gaseous cooking medium initially to either a first
cooking zone or a second cooking zone. The method further includes
receiving returned gaseous cooking medium, wherein the return
assembly includes a plurality of louvers that are adjustable to
receive returned gaseous cooking medium from the other of the first
or second cooking zone.
DESCRIPTION OF THE DRAWINGS
[0011] The patent or application file contains at least one drawing
executed in color. Copies of this patent or patent application
publication with color drawings will be provided by the Office upon
request and payment of the necessary fee.
[0012] The foregoing aspects and many of the attendant advantages
of this disclosure will become more readily appreciated by
reference to the following detailed description, when taken in
conjunction with the accompanying drawings, wherein:
[0013] FIG. 1 is a cross-sectional view of an oven cooking system
including a spiral conveyor or stack in an oven chamber and a
gaseous medium circulation system for the oven chamber, in
accordance with one embodiment of the present disclosure;
[0014] FIGS. 2 and 3 are cross-sectional views of the system of
FIG. 1, further showing down flow and up flow patterns for gaseous
cooking medium within the system;
[0015] FIG. 4 is an isometric view of the gaseous medium
circulation system of FIGS. 1-3, which includes a valve arrangement
for receiving and diverting gaseous cooking medium to and from the
spiral stack;
[0016] FIG. 5 is a close-up isometric view of a portion of the
conveyor belt of FIG. 1;
[0017] FIGS. 6A, 7A, and 8A are simplified cross-sectional views of
the spiral stack of FIG. 1 showing various gas flow patterns for
various mezzanine positions using unidirectional down gas flow;
[0018] FIGS. 6B, 7B, and 8B are corresponding computational fluid
dynamics (CFD) plots for respective FIGS. 6A, 7A, and 8A;
[0019] FIGS. 9-12 are simplified cross-sectional views of the
spiral stack of FIG. 1 showing various gas flow patterns for
different mezzanine positions using bidirectional gas flow;
[0020] FIGS. 13A and 13B are perspective views of the spiral stack
of FIG. 1 including an inner mezzanine shown in first and second
positions; and
[0021] FIG. 14 is an isometric view of a frame and a mezzanine
valve system, as used in the previously designed oven cooking
system of FIG. 13.
DETAILED DESCRIPTION
[0022] The detailed description set forth below in connection with
the appended drawings, where like numerals reference like elements,
is intended as a description of various embodiments of the
disclosed subject matter and is not intended to represent the only
embodiments. Each embodiment described in this disclosure is
provided merely as an example or illustration and should not be
construed as preferred or advantageous over other embodiments. The
illustrative examples provided herein are not intended to be
exhaustive or to limit the disclosure to the precise forms
disclosed. Similarly, any steps described herein may be
interchangeable with other steps, or combinations of steps, in
order to achieve the same or substantially similar result.
[0023] In the following description, numerous specific details are
set forth in order to provide a thorough understanding of exemplary
embodiments of the present disclosure. It will be apparent to one
skilled in the art, however, that many embodiments of the present
disclosure may be practiced without some or all of the specific
details. In some instances, well-known process steps have not been
described in detail in order not to unnecessarily obscure various
aspects of the present disclosure. Further, it will be appreciated
that embodiments of the present disclosure may employ any
combination of features described herein.
[0024] Embodiments of the present disclosure are directed to
systems and methods for achieving adjustable flow of gaseous
cooking medium in oven cooking zones. In the illustrated embodiment
of FIG. 1, the oven system 20 includes a spiral conveyor or stack
22 and a gaseous cooking medium circulation system 24, which
delivers cooking medium to food products or workpieces disposed on
the spiral stack 22. The spiral stack 22 is contained within an
oven chamber 26, and the circulation system 24 circulates cooking
medium within the oven chamber 26. A conveyor belt 34 supports and
transports workpieces through the spiral stack 22. A mezzanine
assembly (including inner and outer mezzanines 80 and 48), as
described in greater detail below, divides the spiral stack 22 and
the oven chamber 26 into first and second cooking zones.
[0025] A suitable gaseous cooking medium in accordance with
embodiments of the present disclosure may be an air and vapor
mixture at a predefined operating temperature and velocity.
Therefore, the terms "gaseous cooking medium", "cooking medium",
"gas", "air", and "air/steam mixtures" or "100% saturated steam"
may be used interchangeably throughout the present disclosure.
However, it should be appreciated that other suitable gaseous
cooking mediums besides air, steam, and air/steam mixtures are also
within the scope of the disclosure.
[0026] Systems and methods described herein can be used to optimize
the configuration of oven cooking zones. In that regard, specific
cooking zone configurations may be suitable for different
workpieces and for different cooking methods. These specific
optimized configurations can be achieved by adjusting flow
direction, temperature, humidity, velocity, and vector direction
and magnitude inside the cooking zones. Suitable cooking methods
for use with the systems described herein may include, but are not
limited to, 100% saturated steam cooking, high temperature cooking,
high moisture cooking, and roasting cooking. Optimization of the
cooking zones not only improves output product yield and
profitability for the system, but also improves the quality of the
output product.
[0027] Although shown and described in combination, it should be
appreciated that a system 20 in accordance with embodiments of the
present disclosure need not include both a spiral stack 22 and a
gaseous cooking medium circulation system 24, as described herein.
In that regard, either of the spiral stack 22 and the circulation
system 24 may be combined with other respective flow systems and
belt assemblies. As non-limiting examples, the spiral stack 22 may
be combined with a different type of circulation system, whether
unidirectional or bidirectional, and the circulation system 24 may
be combined with a non-spiral conveyor system, such as a linear
belt conveyor system.
Gas Circulation System
[0028] Referring to FIGS. 1-4, the circulation system 24 includes a
heat exchanger 28, a fan 30, and a return assembly 32 for
circulating gaseous cooking medium through the spiral stack 22
within the oven chamber 26. The circulation system 24 is configured
to direct air to become predominantly vertical flow through the
spiral stack 22, whether unidirectional or bidirectional (see FIGS.
2 and 3 for illustrations of up flow and down flow delivery of
gaseous cooking medium). The resultant flow paths and conditions
within the oven chamber 26, and more specifically, within the
spiral stack 22, are based on the heat exchanger 28 and fan 30
output, the configuration of the walls of the oven chamber 26, and
the gaseous cooking medium return assembly 32.
[0029] In the illustrated embodiment, the return assembly 32
includes a louvered system to control the flow of the return gas.
In that regard, the return assembly includes a plurality of louvers
40, 42, 44, and 46 that are positionable in a plurality of
positions relative to the direction of the output of the fan 30 to
direct flow through the oven chamber 26 (compare FIGS. 2 and 3). As
seen in the illustrated embodiment of FIG. 1, the return assembly
32 includes four louvers 40, 42, 44, and 46. However, it should be
appreciated that the return assembly 32 may include any number of
louvers required for efficient operation of the assembly 32. As a
non-limiting example, the louvered system may include a plurality
of butterfly valves.
[0030] Referring to FIG. 2, gaseous cooking medium exits fan 30 in
a substantially upward direction, as shown by arrows 50. In the
illustrated embodiment, the delivery gas 50 is guided to the spiral
stack 22 by the contoured walls of the oven chamber 26. Such
contoured walls reduce turbulence in the flow of the delivery gas
50. However, it should be appreciated that other wall designs are
also within the scope of the present disclosure, whether to induce
or reduce gas flow turbulence.
[0031] The delivery gas 50 is directed into a substantially
vertical flow pattern as it enters the top of the spiral stack 22.
After exiting the spiral stack 22, the return gas 52 is drawn by
the suction of the fan 30 at the return assembly 32 and is guided
by the louvers into the return assembly 32, which recirculates the
return gas 52 such that the cooking process may operate in a
continuous manner. The first upper louver 40 is positioned in a
substantially horizontal position, so as not to interfere with gas
flow to the spiral stack 22. The remaining three lower louvers 42,
44, and 46 are all angled downwardly away from the heat exchanger
28 to be in a proper position to receive return gas 52. In that
regard, the distal end of the second upper louver 42 mates with the
outer perimeter of an outer mezzanine 48 to essentially divide the
oven chamber 26 into upper and lower zones and prevent the mixing
of return gas 52 from the spiral stack 22 with delivery gas 50
entering the spiral stack 22. The distal end of the lower louver 46
mates with the floor of the oven chamber 26.
[0032] In the illustrated embodiment of FIGS. 1-3, a substantially
upright structure 38 is used to support each of the louvers 40, 42,
44, and 46. In that regard, the structure 38 may, for example, be a
shaft having bearing supports in four places spaced along an
approximate vertical array. The orientation of the louvers 40, 42,
44, 46 is preferably switched with the movement of a single
switch.
[0033] Referring now to FIG. 4, in an alternate configuration, the
substantially upright structure 38 is a wall to which each of the
louvers 40, 42, 44, and 46 are pivotally coupled to the all by
pivot arms 88 (only visible on louver 42). In the illustrated
embodiment of FIG. 4, the louvers 40, 42, 44, and 46 are linked
with adjacent louvers by linkages 90. An actuator 92 causes louver
42 to pivot about its pivot arm 88, which, because of the linkages
90, causes the other louvers 40, 44, and 46 to pivot about their
respective pivot arms (not shown).
[0034] Referring now to FIG. 3, the gas flow has been switched
(compare FIG. 2). The switching of gas flow may be achieved by
using a single fan having a selected direction of rotation and
changing the flow path using the return assembly 32 to draw gas
flow in the form of a substantially upward flow path (see FIG. 2)
or a substantially downward flow path (see FIG. 3). The switching
of gas flow may also be achieved using two or more fans, or by
changing the direction of a single fan. For example, selectively
powering one of two fans having opposite flow directions, or using
a valve or damper system for changing the flow direction of a
single fan without requiring powering the various fans up or
down.
[0035] As seen in FIG. 3, the gaseous cooking medium exits fan 30
in a substantially downward direction, as shown by arrows 54. The
delivery gas 54 is directed into a substantially upward flow
pattern as it enters the bottom of the spiral stack 22. After
exiting the spiral stack 22, the return gas 56 is drawn into the
return assembly 32 and is guided by the louvers into the return
assembly 32. The lower louver 46 is now positioned in a
substantially horizontal position, so as not to interfere with gas
flow to the spiral stack 22. The remaining three upper louvers 40,
42, and 44 are all angled upwardly away from the heat exchanger 28
to be in a proper position to receive return gas 56. In that
regard, the distal end of the second lower louver 44 mates with the
outer perimeter of the outer mezzanine 48 to essentially divide the
oven chamber 26 into upper and lower zones and prevent the mixing
of return gas 56 from the spiral stack 22 with delivery gas 54
entering the spiral stack 22. The distal end of the upper louver 40
mates with the ceiling of the oven chamber 26.
[0036] Therefore, the louvers generally operate as flow receivers,
but also operate as flow diverters, for example, when mating with
the outer mezzanine 48, or with the floor or ceiling of the oven
chamber 26. For example, louver 46 acts as a flow receiver in the
configuration shown in FIG. 3, and as a flow diverter in the
configuration shown in FIG. 2. The inventors have found by using
the return assembly 32 described herein, relative to existing
cooking systems, return gas to the heat exchanger is more evenly
distributed; the heat exchanger and fan system have become more
compact, thereby taking up less space in the oven chamber; and the
supply gas from the heat exchanger and fan system is better
directed toward the spiral stack. Various arrangements for the
positioning of the return assembly 32 and the positioning of the
inner mezzanine 80 to achieve various cooking results is described
in greater detail below.
Conveyor Belt and Achieving Cross Flow
[0037] The conveyor belt 34 may move in both spiral and linear
patterns in the cooking system 20. For example, the conveyor belt
34 may move in a spiral or helical pattern in the spiral stack 22
(see FIG. 1 and FIGS. 13A and 13B) and in a linear pattern at the
inlet and exit points of the spiral stack 22 (not shown). A frame
(not shown in FIG. 2, but similar to frame 260 shown in FIG. 14)
may be used to guide the conveyor belt 34 into the formation of a
spiral stack 22 and provide support for the spiral stack 22.
[0038] Suitable embodiments of spiral stacking belts are shown and
described in U.S. Pat. No. 3,938,651, issued to Alfred et al., and
U.S. Pat. No. 5,803,232, issued to Frodeberg, the disclosures of
which are hereby expressly incorporated by reference. However, it
should be appreciated that other suitable spiral belt assemblies
are also within the scope of the present disclosure.
[0039] Referring to FIG. 1, when formed as a spiral stack 22, the
pervious conveyor belt 34 (see close-up perspective view in FIG. 5)
is configured into a plurality of superimposed tiers 36 that are
stacked on top of each other (i.e., known in the art as
"self-stacking" conveyor belt). In that regard, each tier 36 of the
stack 22 forms a pervious annulus, though which gaseous cooking
medium may travel. When formed in a spiral stack 22, the plurality
of tiers 36 creates an inner cylindrical channel 62, through which
the heated gaseous medium may also travel. Workpieces W (see, e.g.,
FIG. 6A) travel on the conveyor belt 34 and are heated by gaseous
cooking medium in the oven chamber 26. Exemplary spiral stacks 22
may have any number of tiers 36, typically in the range of about 8
to about 25 tiers.
[0040] Referring to FIG. 5, the conveyor belt 34, in the form of a
pervious belt mesh 64 for conveying workpieces, is formed by
transverse rods interconnected by intermediate links, as well as
inner and outer links 66 and 68 at the ends of the transverse rods.
The inner and outer links 66 and 68 are configured to enable spiral
stacking for the belt tiers 36. When the conveyor belt 34 is
configured as a spiral stack 22, heated gaseous cooking medium may
travel in a substantially vertical direction through the pervious
belt mesh 64 of each superimposed tier 36.
[0041] While the gaseous cooking medium primarily flows in a
substantially vertical flow path through the spiral stack 22, as
described above, a portion of the gaseous cooking medium may also
flow in a substantially horizontal radial path (also called the
"cross-flow" path) across the width of at least some of the tiers
36. The cross-flow path is channeled through the inner and outer
links 66 and 68 of the superimposed tiers 36. (See cross flow,
depicted by arrows 172 and 176 in FIGS. 6A, 7A, and 8A;
substantially vertical down flow is depicted by arrows 174.) When
the cross flow component is flowing inwardly into the low pressure
region, the differential pressure prevalent at lower elevations of
the stack 22 (in a down flow situation) will tend to improve the
condensation flow pattern through the applicable tiers 36 (see,
e.g., FIG. 7A).
[0042] As the conveyor belt 34 transitions from a linear path to a
spiral or helical path upon entering the spiral stack 22, the
annular flow area through the inner links 66, toward the inner
channel 62 (see FIGS. 1 and 5) of the spiral stack 22, becomes
constricted because the spacing between links 66 is collapsed as
the belt 34 moves into a spiral or helical path. This inherent
constriction is corrected using apertures 70 in the inner links 66
to define open areas for cross flow. As the spacing between the
inner links 66 becomes constricted when the belt 34 moves in a
spiral or helical path, through holes 94 in the outer links 68 are
revealed. Therefore, the apertures 70 and holes 94 in the
respective inner and outer links 66 and 68 are designed to improve
the balance flow and heat transfer uniformity between the inner and
outer links 66 and 68, and, likewise, across the radial width of
each tier or annulus 36 of the spiral stack 22.
[0043] In one suitable embodiment, each inner link 66 includes an
aperture 70 that is greater than about 10% of the total surface
area of the inner link 66. In another embodiment, the inner link 66
includes an aperture 70 that is greater than about 20% of the total
surface area of the inner link 66. In another embodiment, the inner
link 66 includes an aperture 70 that is in the range of about 10%
to about 50% of the total surface area of the inner link 66. In
another embodiment, the inner link 66 includes an aperture 70 that
is in the range of about 20% to about 50% of the total surface area
of the inner link 66.
[0044] In one embodiment, the apertures 70 are substantially
rectilinear in design because the inventors found that they were
able to increase the area of the apertures 70 on the inner links 66
by using rectilinear apertures, as compared with, for example,
circular apertures of diameters equal to the width of the
rectilinear apertures.
[0045] Improved flow uniformity across the width of the conveyor
belt 34 within the spiral stack 22 results in more even heat
treatment to the workpieces, to lower the standard deviation of
temperatures within cooked products at the discharge of the oven,
resulting in both improved product output yield and quality. To
illustrate the concept of standard deviation, assume that the
targeted regulatory minimum cooking temperature for a specific
workpiece is 160.degree. F. A processor will generally apply a
safety margin to the target temperature to ensure that all
workpieces exiting the system are fully cooked, with no
under-cooked items exiting the system. A standard safety margin in
the industry is three standard deviations, which is the temperature
deviation between workpieces across the belt width. Standard
deviations also depend on the workpiece type and the preferred
operating conditions for the system. If each standard deviation is,
for example, 5.degree. F., then the processor will generally
operate the system at 175.degree. F. (i.e., 160.degree.
F.+3*5.degree. F.=175.degree. F.). If the system design can be
improved to reduce the standard deviation from 5.degree. F. to, for
example, 3.degree. F., the process can operate the system at
169.degree. F. (i.e., 160.degree. F.+3*3.degree. F.=169.degree.
F.), a reduction of 6.degree. F. in the final workpiece
temperature.
[0046] A reduction is the final workpiece temperature has several
benefits. First, the dwell time of a workpiece in the system to
arrive at the specified temperature can be reduced, resulting in an
increase in product yield. Second, there is a reduction in
"over-cooking" of some of the workpieces exiting the system in
order to ensure that all workpieces reach the final temperature
specification. Third, there is less variation in the cooking
results for similar workpieces placed in different locations along
the belt width.
Mezzanine Assembly
[0047] As mentioned above, the mezzanine assembly includes an inner
mezzanine 80 and an outer mezzanine 48, as can be seen in FIG. 1.
The mezzanine assembly is used to divide the spiral stack 22 into a
plurality of cooking zones, for example, a first cooking zone 82
and a second cooking zone 84. The inner mezzanine 80 is movable,
and as described in greater detail below, the inner mezzanine 80
positioning relative to the outer mezzanine 48 can be used to
define the cooking zones and/or define zones of high velocity flow
for the cooking medium by augmenting cross flow in certain tiers 36
of the spiral stack 22. In that regard, the inner mezzanine 80 can
be used to define the directionality of velocity and pressure for
the cross flow component across superimposed tiers 36 in the spiral
stack 22.
[0048] As can be seen in the illustrated embodiment of FIG. 1, the
outer mezzanine 48 is fixed and divides the spiral stack 22 into
first and second cooking zones 82 and 84. It should be appreciated
that the outer mezzanine 48 can be used to cause a pressure
differential and/or create different cooking environments in the
spiral stack 22 above and below the outer mezzanine 48. In that
regard, the outer mezzanine 48 creates a fixed barrier between
cooking zones 82 and 84. In the illustrated embodiment of FIG. 2,
with the gaseous cooking medium in a down flow pattern, the first
cooking zone 82 is a high pressure cooking zone, and the second
cooking zone 84 is a low pressure cooking zone. For the reverse up
flow pattern, shown in FIG. 3, the first cooking zone 82 is a low
pressure cooking zone, and the second cooking zone 84 is a high
pressure cooking zone.
[0049] Because convection cooking relies on the velocity of the
cooking medium, the zones of high velocity flow for the cooking
medium near the inner mezzanine may be desirable in a convection
process. In contrast, a condensation cooking process derives less
benefit from high velocity flow of the cooking medium; instead,
condensation cooking processes are optimized by a differential
between the temperature of the workpiece and the dew point
temperature of the cooking medium. Therefore, zones of the spiral
stack 22 with higher flow velocities may be more suitable for a
convection cooking process, and zones of the spiral stack 22 with
lower flow velocities may be more suitable for a condensation
cooking process. As a non-limiting example, the high pressure
cooking zone may be a convection heat transfer zone and the low
pressure cooking zone may be a condensation heat transfer zone.
[0050] The inner mezzanine 80 is movable relative to the fixed
outer mezzanine 48. In that regard, the inner mezzanine 80 is
capable of movement in a substantially vertical direction into a
plurality of positions relative to the tiers 36 of the spiral stack
22. In the series of FIGS. 6A, 7A, and 8A, the inner mezzanine 80
is shown in various intermediate, high, and low positions. Because
of the pressure drop in annular flow though the stack 22, the
positioning of the inner mezzanine 80 determines the directionality
of the velocity and pressure for the cross flow component across
one or more tiers 36 of the stack 22. For example, referring to
FIG. 7A, based on the positioning of the inner mezzanine 80 above
the outer mezzanine 48 in a down flow scenario, an inward cross
flow component flows across tier 136b. In contrast, referring now
to FIG. 8A, based on the positioning of the inner mezzanine 80
below the outer mezzanine 48 in a down flow scenario, an outward
cross flow component flows across tier 136c.
[0051] The inner mezzanine 80 can be moved using any suitable
method of movement. For example, the inner mezzanine 80 may be
attached to an actuator system including a shaft or cable 96 to
support vertical movement (see, for example, FIGS. 13A and 13B). In
FIG. 13A, the inner mezzanine 80 is shown in a low position
relative to the position of the outer mezzanine (see FIG. 1), and
in FIG. 13B the inner mezzanine 80 is shown in a high position
relative to the position of the outer mezzanine (see FIG. 1).
[0052] Still referring to FIGS. 13A and 13B, the inner mezzanine 80
may include an outer skirt or seal 98, such as a flexible plastic
skirt to provide an interface between the tiers 36 of the spiral
stack 22 and the inner mezzanine 80 and to prevent flow and loss of
the pressure differential between zones around the outer
circumference of the inner mezzanine 80. A suitable skirt may be
made from polytetrafluoroethylene (e.g., Teflon.RTM.) or any other
suitable plastic or flexible material that is able to withstand
cooking temperatures. The inner mezzanine 80 may be made from
stainless steel or another suitable material that is easy to clean
and resists corrosion.
[0053] The inner mezzanine 80 can be suitably located at various
vertical positions in the channel 62. For example, the inner
mezzanine 80 may be located about three tiers from the bottom and
about three tiers from the top and at any location within that
range. Depending on the number of tiers being used in the spiral
stack 22, this range of movement produces a large number of finite
settings to fine tune a process for both product quality and
economics.
[0054] Different cooking processes are used to achieve different
cooking results, and oftentimes workpieces must be exposed to more
than one cooking processes to achieve desirable cooking results. In
that regard, studies have shown that a condensation cooking zone
process that uses humid gaseous cooking medium to cook food is the
most efficient heat transfer process to the surface of the
workpieces. In a condensation cooking zone process, when the
surface temperature of the workpiece is below the dew point
temperature of the gaseous cooking medium (such as steam), the
gaseous cooking medium condenses, causing latent heat transfer with
the gas to liquid phase change.
[0055] Conditions for condensation cooking for any given
application depend on the substrate (i.e., the food product or
workpiece), as well as the desired operating conditions for the
system. When the temperature of the workpiece rises during the
condensation cooking process, the condensation cooking process
becomes less efficient, and eventually stops when the surface
temperature of the workpiece reaches the dew point temperature of
the surrounding environment. At this point, workpieces on the
conveyor can be transferred to the next step in the process where
food items enter a convection or forced convection heating zone
process.
[0056] In a forced convection heating process, the temperature of
the gaseous cooking medium and the flow velocity of the cooking
medium are the control variables. As discussed above, the
condensation cooking zone is generally used to heat and cook food
products or workpieces that are at a temperature that is below the
dew point temperature of the gaseous cooking medium (for example,
entering the condensation cooking zone in a cold or frozen state).
Convection heating is then generally used to finish the cooking
when the surface temperature of the workpieces rises above the dew
point temperature and also to brown the workpieces.
[0057] The operating factors affecting each cooking zone include,
but are not limited to, the following: humidity, temperature, gas
flow velocity, and gas flow vector magnitude and directionality in
the cooking zone, and consequently, changing densities and pressure
drops causing complicated flow patterns that may have to be
discerned and analyzed through the use of computer fluid dynamics
(CFD) models in combination with heat transfer and fluid flow
theory. The manipulation of such operating factors specific to each
workpiece may deliver improved product yields, throughput, as well
as more uniform desired work piece attributes such as color, mouth
feel, flavor profile, texture and overall product appeal.
[0058] The movable inner mezzanine 80 of the present disclosure
allows for a continuous cooking process without requiring a process
pause for mezzanine deck adjustment. As described above, a previous
mezzanine design includes a spool valve system that allows for
fixing an inner mezzanine deck at one of two inner channel
locations to divide the helical stack into first and second cooking
zones (see FIG. 14). When opening one spool valve and closing the
other, heated gaseous medium escapes from the first and second
cooking zones. However, with the movable inner mezzanine of the
present disclosure, the seal is maintained between cooking zones
while the inner mezzanine 80 is in motion.
[0059] When the system 20 is in use, the combination of the
circulation system 24, the apertures 70 and 94 in the respective
inner and outer links 66 and 68 of the conveyor belt 34, and the
movable inner mezzanine 80, results in various flow patterns to
optimize oven cooking zones for specific food products and
processing requirements. The operation of the system 20 and the
effects of each of the various components to create optimized oven
cooking zones will now be described in greater detail with
reference to the following EXAMPLES and FIGS. 6A-12. The systems
shown and described in the examples that follow have similar part
numbers as the system 20 described above with reference to FIGS.
1-5, but in the 100 series.
[0060] In EXAMPLES 1-5, a simplified spiral stack 122 having four
tiers 136a, 136b, 136c, and 136d is shown. EXAMPLES 1-3 are
generally directed to systems using unidirectional flow of the
gaseous cooking medium. EXAMPLES 4 and 5 are generally directed to
systems using bidirectional (or reversible) flow of the gaseous
cooking medium. EXAMPLES 6-8 are directed to process conditions for
various food products, such as a breaded food product, an uncoated
food product, and a bakery food product.
Example 1
Unidirectional Flow with Centered Inner Mezzanine
[0061] Referring to FIGS. 6A and 6B, the flow of gaseous cooking
medium in the spiral stack 122 is unidirectional in a substantially
vertical, downward direction (see arrows 50 in system 20 of FIG.
2). The inner mezzanine 180 is positioned at a centered position in
the spiral stack 122, and the outer mezzanine 148 is substantially
planar with the inner mezzanine 180, which creates a high pressure
cooking zone 182 and a low pressure cooking zone 184, each having
substantially similar cycle time duration as a result of the
centered position of the inner mezzanine 180.
[0062] Flow of the gaseous cooking medium is directed into the top
tier 136a of stack 122, creating a high pressure cooking zone 182
in the cylindrical channel 162 above the inner mezzanine 180 and in
the top tiers 136a and 136b of the stack 122. The flow through the
stack 122 in the high pressure zone 182 above the inner mezzanine
180 and the outer mezzanine 148 is achieved in two ways. First,
substantially horizontal cross flow (represented by arrows 172)
travels into the spiral stack 122, e.g., from the channel 162
through the apertures 170 of inner links 166 into tiers 136a and
136b, and from the oven chamber surrounding the spiral stack 122
through holes 194 in the outer links 168 into tiers 136a and 136b.
Second, substantially vertical flow (represented by arrows 174), as
delivered from the circulation system 24 (see FIG. 2), travels
through the mesh of the conveyor belt 134 into each high pressure
tier 136a and 136b.
[0063] The low pressure cooking zone 184 is located below the inner
mezzanine 180. In the low pressure cooking zone 184, the flow
through the stack 122 is also achieved in two ways. First,
substantially horizontal cross flow (represented by arrows 176)
travels out of the spiral stack 122, e.g., from tiers 136c and 136d
through the apertures 170 of inner links 166 into the center
channel 162 and the oven chamber surrounding the spiral stack 122.
Second, substantially vertical flow (represented by arrows 174),
continues to travel through the mesh of the conveyor belt 134 into
each low pressure tier 136c and 136d.
[0064] FIG. 6B shows a CFD plot for the configurations shown in
FIG. 6A. The system configuration shown in FIGS. 6A and 6B may be
used in cooking processes wherein substantially similar cycle time
durations are desired in the high pressure cooking zone 182 and the
low pressure cooking zone 184.
Example 2
Unidirectional Flow with High Inner Mezzanine
[0065] Referring to FIGS. 7A and 7B, the flow of gaseous cooking
medium in the spiral stack 122 is unidirectional in a substantially
vertical, downward direction (see arrows 50 in system 20 of FIG.
2). The inner mezzanine 180 is positioned at a high position in the
spiral stack 122, and the outer mezzanine 148, in its fixed
centered position, is lower than the inner mezzanine 180.
[0066] The flow through the stack 122 in the high pressure zone 182
above the inner mezzanine 180 is achieved in two ways. First,
substantially horizontal cross flow (represented by arrows 172)
travels into the spiral stack 122, e.g., from the channel 162
through the apertures 170 of inner links 166 into tier 136a, and
from the oven chamber surrounding the spiral stack 122 through
holes 194 in the outer links 168 into tier 136a. Second,
substantially vertical flow (represented by arrows 174) travels
through the mesh of the conveyor belt 134 into the high pressure
tier 136a.
[0067] A transition zone from high pressure to low pressure is
created in tier 136b. In that regard, tier 136b is located above
the outer mezzanine 148, but below the inner mezzanine 180.
Therefore, the cross flow component travels from the high pressure
cooking zone 182 to the low pressure cooking zone 184, which means
traveling radially inwardly across tier 136b. In that regard, flow
172 travels from the oven chamber surrounding the helical stack 122
through holes 194 in the outer links 168 into tiers 136b, then
exits through apertures 170 of inner links 166 into channel 162.
Substantially vertical flow (represented by arrows 174) travels
through the mesh of the conveyor belt 134 into the tier 136b.
[0068] The low pressure cooking zone 184 is located below the inner
mezzanine 180. In the low pressure cooking zone 184, the flow
through the stack 122 is also achieved in two ways. First,
substantially horizontal cross flow (represented by arrows 176)
travels out of the spiral stack 122, e.g., from tiers 136c and 136d
through the apertures 170 of inner links 166 into the center
channel 162 and the oven chamber surrounding the spiral stack 122.
Second, substantially vertical flow (represented by arrows 174),
continues to travel through the mesh of the conveyor belt 134 into
tiers 136c and 136d.
[0069] FIG. 7B shows a CFD plot for the configurations shown in
FIG. 7A. The system configuration shown in FIGS. 7A and 7B may be
used in cooking processes wherein a longer cycle time duration in
the low pressure cooking zone 184 (for example, a condensation
cooking zone) is desired. For example, for cool or cold uncooked
workpieces (such as uncooked chicken pieces) that are entering the
system, a longer condensation cooking process will allow for a more
efficient cooking process for this particular workpiece.
[0070] To allow for a longer condensation cooking process for a
particular workpiece, the inner mezzanine 180 is located at a
higher position in conjunction with down flow, which allows a high
humidity condition for the three lower tiers 136b, 136c, and 136d.
Because condensation cooking is less velocity dependent than
convention cooking, a gaseous cooking medium (such as an air/vapor
mixture) will distribute more evenly with the cross flow component
on the three lower tiers 136b, 136c, and 136d. When the temperature
of the workpiece exceeds the dew point temperature of the gaseous
cooking medium, it will be ready for browning in the zone of high
flow velocity formed around tier 136b. Compare with cross flow in
the opposite direction in the zone of high flow velocity formed
around tier 136c in the illustrated embodiment of FIGS. 8A and 8B,
described in greater detail below in EXAMPLE 3.
Example 3
Unidirectional Flow with Low Inner Mezzanine
[0071] Referring to FIGS. 8A and 8B, the flow of gaseous cooking
medium in the spiral stack 122 is unidirectional in a substantially
vertical, downward direction (see arrows 50 in system 20 of FIG.
2). The inner mezzanine 180 is positioned at a low position in the
spiral stack 122, and the outer mezzanine 148, in its fixed
centered position, is higher than the inner mezzanine 180.
[0072] The flow through the stack 122 above the inner mezzanine 180
is achieved in two ways. First, substantially horizontal cross flow
(represented by arrows 172) travels into the spiral stack 122,
e.g., from the channel 162 through the apertures 170 of inner links
166 into tiers 136a and 136b, and from the oven chamber surrounding
the spiral stack 122 through holes 194 in the outer links 168 into
tiers 136a and 136b. Second, substantially vertical flow
(represented by arrows 174) travels through the mesh of the
conveyor belt 134 into the high pressure tiers 136a and 136b.
[0073] A transition zone from high pressure to low pressure is
created in tier 136c. In that regard, tier 136c is located below
the outer mezzanine 148, but above the inner mezzanine 180.
Therefore, the cross flow component travels from the high pressure
cooking zone 182 to the low pressure cooking zone 184, which means
traveling radially outward across tier 136c. In that regard, flow
172 travels from the channel into tier 136c, then exits from the
holes 194 in the outer links 168 into the oven chamber surrounding
the spiral stack 122. Substantially vertical flow (represented by
arrows 174) travels through the mesh of the conveyor belt 134 into
tier 136c.
[0074] The low pressure cooking zone 184 is located below the inner
mezzanine 180. In the low pressure cooking zone 184, the flow
through the stack 122 is also achieved in two ways. First,
substantially horizontal cross flow (represented by arrows 176)
travels out of the spiral stack 122, e.g., from tier 136d through
the apertures 170 of inner links 166 into the center channel 162
and the oven chamber surrounding the spiral stack 122. Second,
substantially vertical flow (represented by arrows 174), continues
to travel through the mesh of the conveyor belt 134 into tier
136d.
[0075] FIG. 8B shows a CFD plot for the configurations shown in
FIG. 8A. The system configuration shown in FIGS. 8A and 8B may be
used in cooking processes wherein a longer cycle time duration in
the high pressure cooking zone 182 (for example, a convection
cooking zone) is desired. For example, for a precooked workpiece
(such as a chicken piece that exits a grilling or frying system)
that is entering the system, a shorter condensation cooking process
will allow for a more efficient cooking process. In that regard, a
workpiece in the system will travel a limited number of tiers (if
any) before the temperature of the workpiece exceeds the dew point
temperature of the gaseous cooking medium. When the temperature of
the workpiece reaches or exceeds the dew point temperature of the
gaseous cooking medium, it must be transitioned to the zone of high
flow velocity around tier 136c to achieve additional cooking
results, such as browning. In this example, the zone of high flow
velocity is low in the spiral stack 22, boosting convection early
in the cooking process.
Example 4
Bidirectional Flow with Switching Inner Mezzanine
[0076] Referring now to FIGS. 9 and 10, the system configuration
shown in FIG. 7A and described above in EXAMPLE 2 is provided,
except with bidirectional flow of the gaseous cooking medium and
movement of the inner mezzanine 180. In that regard, when the flow
direction of the gaseous cooking medium changes direction from down
flow 174 (FIG. 9) to up flow 178 (FIG. 10), the inner mezzanine 180
correspondingly moves from a high position to a low position.
[0077] The result is a change in direction of airflow and a change
in the positioning of the high and low pressure cooking zones, but
the general cycle time durations of the workpieces in the high and
low pressure cooking zones remain the same. For example, in FIG. 9,
the upper zone 182 is a high pressure cooking zone and the lower
zone 184 is a low pressure cooking zone, as gaseous cooking medium
174 flows in the downward direction. In contrast, in FIG. 10, when
the gaseous cooking medium 178 is switched to flow in the upward
direction, the lower zone 184 becomes the high pressure cooking
zone and the upper zone 182 becomes the low pressure cooking
zone.
[0078] During switching between up flow and down flow, the heating
modes within the upper and lower zones 182 and 184 within the
spiral stack 122 may transition, for example, between condensation
and convection heating modes. Such switching provides for more even
browning of the workpieces. In that regard, to achieve uniform
browning on both sides of the workpieces, a change in direction of
the gaseous cooking medium is usually required.
[0079] The flow reversal may also result in workpiece surface
cooling, effectively extending the duration of the workpieces in
the condensation zone. In that regard, the switching between up
flow and down flow may create two zones: a cooling zone and a
condensation cooking zone. The extent of such workpiece surface
cooling will depend on the operating conditions and the number of
switching cycles being employed. This cooling phenomena may improve
the overall efficiency of the cooking process due to the extension
of the condensation cooking zone through the annulus 36 of the
spiral stack 22.
[0080] Because the inner mezzanine 180 switches with a change in
direction of gas flow, the number of tiers in the high and low
pressure cooking zones remains constant, even though the location
of the high and low pressure cooking zones changes. It should be
appreciated that although the inner mezzanine is shown in the
system configuration of FIG. 7A and described above in EXAMPLE 2,
such switching may be used with any system configuration.
Example 5
Bidirectional Flow with Constant Inner Mezzanine
[0081] Referring now to FIGS. 11 and 12, the system configuration
shown in FIG. 7A and described above in EXAMPLE 2 is provided with
bidirectional flow of the gaseous cooking medium and no movement of
the inner mezzanine 180. In that regard, when the flow direction of
the gaseous cooking medium changes direction from down flow 174
(FIG. 9) to up flow 178 (FIG. 10), the inner mezzanine 180 stays in
position, which in this example is a high position.
[0082] The result of such switching is a change in direction of
airflow and also a change in the cycle time durations of the
workpieces in the high and low pressure cooking zones. For example,
in FIG. 11, the upper zone 182 is a high pressure cooking zone and
the lower zone 184 is a low pressure cooking zone, as gaseous
cooking medium 174 flows in the downward direction. In contrast, in
FIG. 12, when the gaseous cooking medium 178 is switched to flow in
the upward direction, the lower zone 184 becomes the high pressure
cooking zone and the upper zone 182 becomes the low pressure
cooking zone. Such switching provides for more even cooking of the
workpieces. In that regard, exposing a workpiece to a change in the
number of tiers, for example, in each of the convection and
condensation processes, may allow for enhanced browning results
without burning the workpieces.
[0083] The flow reversal may also result in workpiece surface
cooling, effectively extending the duration of the workpieces in
the condensation zone. In that regard, the switching between up
flow and down flow may create two zones: a cooling zone and a
condensation cooking zone. The extent of such workpiece surface
cooling will depend on the operating conditions and the number of
switching cycles being employed. This cooling phenomena may improve
the overall efficiency of the cooking process due to the extension
of the condensation cooking zone.
[0084] Because the inner mezzanine 180 stays in a constant
position, the number of tiers in each of the high pressure cooking
zone and low pressure cooking zone switch. It should be appreciated
that although the inner mezzanine is shown in the system
configuration of FIG. 7A and described above in EXAMPLE 2, such
switching may be used with any system configuration.
[0085] As described above, the systems and methods in accordance
with the present disclosure include unidirectional and
bidirectional flows of gaseous cooking medium and an adjustable
inner mezzanine that is movable into a plurality of positions, and
which during use, may remain fixed at a selected location or may
switch with switching flow. The location of the inner mezzanine is
determined on the basis of empirical evidence for the specific
workpiece, process, and desired results. Once the optimized
location is established, a recipe for operational setting is
determined for a given product and process application.
Example 6
Breaded Food Product
[0086] A breaded food product undergoes a pre-heating step such as
a fryer to set the coating, and therefore, will have a higher
product surface temperature than a raw product entering the system
(compare an uncoated food product as in EXAMPLE 7). As a result of
the higher product surface temperature, the product will experience
less condensation during the cook step within the oven system 20.
To optimize cooking results for this type of product, the inner
mezzanine 80 is positioned at the lowest possible elevation (with
down flow of cooking medium) because convection is the predominant
mode of heat transfer to the food product. In this position, the
entire cross flow region will be exposed to high pressure cooking
medium flow with flow direction into the inner links.
Example 7
Uncoated Food Product
[0087] An uncoated food product without a preheating step (as
compared with a breaded food product in EXAMPLE 6) is cooked
entirely within the oven system 20. The food product is first
heated through condensation heat transfer, followed by convection
heat transfer after the food product reaches the dew point
temperature of the gaseous cooking medium. To optimize cooking
results for this type of product, the inner mezzanine 80 is
positioned at a higher elevation from the bottom than for a
pre-cooked product (compare EXAMPLE 6). The actual position of the
inner mezzanine 80 and flow direction (or parameters for
periodically switching flow direction) of the gaseous cooking
medium will depend on the operating parameters employed for the
specific food product, and will be selected based on product type,
product thickness, and the sensory attributes desired for the
finished product.
Example 8
Bakery Food Product
[0088] A bakery food product may require a specific bottom surface
texture, in terms of surface dryness and color, for example, to
minimize soggy bottoms and prevent a sticky product from sticking
to the conveyor belt. Therefore, a dry convection heating process
may be preferred during the bake within the oven system 20. To
deliver the desired product bottom surface attributes, the gas flow
direction through the stack may be up flow (which can help minimize
soggy bottoms and prevent a sticky product from sticking to the
conveyor belt). To optimize cooking results for this type of
product, the inner mezzanine 80 is positioned at the highest
elevation for convection heat transfer. This positioning minors
EXAMPLE 6, in which the position of the inner mezzanine 80 is
corrected for the down flow direction of cooking medium. Also
similar to EXAMPLE 6, the cross flow will be exposed to high
pressure cooking medium flow with flow direction into the inner
links.
[0089] While illustrative embodiments have been illustrated and
described, it will be appreciated that various changes can be made
therein without departing from the spirit and scope of the
disclosure.
* * * * *