U.S. patent application number 16/026615 was filed with the patent office on 2018-11-08 for hearth oven.
This patent application is currently assigned to Jade Range LLC. The applicant listed for this patent is Jade Range LLC. Invention is credited to Ernesto Del Rio, Cael T. Goodin, Danny Huynh, Jian Lai, Jiri Rabas, Peng Wang.
Application Number | 20180320905 16/026615 |
Document ID | / |
Family ID | 62629532 |
Filed Date | 2018-11-08 |
United States Patent
Application |
20180320905 |
Kind Code |
A1 |
Wang; Peng ; et al. |
November 8, 2018 |
HEARTH OVEN
Abstract
An oven is provided. The oven includes a housing comprising a
baking surface and an enclosure. The baking surface extends within
the housing and includes side apertures with a first plurality of
in-shot burners that extend through each aperture, wherein during
operation heated combustion gas from the burners is directed toward
the roof of the enclosure during operation. The oven additionally
includes a box disposed below the baking surface with an interior
that is in thermal communication with the baking surface, wherein
the box supports a burner that is oriented such that heated
combustion gas from the burners flows through the box and a portion
of the heat from combustion is transferred through the baking
surface.
Inventors: |
Wang; Peng; (Brea, CA)
; Rabas; Jiri; (Lynnwood, WA) ; Lai; Jian;
(Placentia, CA) ; Goodin; Cael T.; (Huntington
Beach, CA) ; Huynh; Danny; (EI Monte, CA) ;
Del Rio; Ernesto; (Corona, CA) |
|
Applicant: |
Name |
City |
State |
Country |
Type |
Jade Range LLC |
Brea |
CA |
US |
|
|
Assignee: |
Jade Range LLC
Brea
CA
|
Family ID: |
62629532 |
Appl. No.: |
16/026615 |
Filed: |
July 3, 2018 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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15434804 |
Feb 16, 2017 |
10018363 |
|
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16026615 |
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62438532 |
Dec 23, 2016 |
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Current U.S.
Class: |
1/1 |
Current CPC
Class: |
A21B 1/40 20130101; A21B
1/33 20130101 |
International
Class: |
F24C 3/12 20060101
F24C003/12; F24C 3/08 20060101 F24C003/08; F24C 3/02 20060101
F24C003/02 |
Claims
1. An oven, comprising: a housing comprising a baking surface,
right and left side walls, a rear wall and a roof collectively
defining an enclosure, the housing further comprising an opening
through a front wall of the housing to allow access to the
enclosure, wherein the baking surface extends within the housing
and extends between the right and left side walls and extends
between the front wall and the rear wall, the baking surface
includes a thickness, the baking surface comprises an elongate
right aperture proximate to the right wall and an elongate left
aperture proximate to the left side wall, wherein the baking
surface is formed as a continuous monolithic member and does not
have any seams or joints therein, wherein the baking surface is
silicon carbide cement, further comprising a plurality of in-shot
burners extending through the elongate right aperture and a
plurality of in-shot burners extending through the elongate left
aperture.
2. The oven of claim 2, wherein the plurality of in-shot burners
are each disposed at an acute angle with respect to a vertical axis
within the housing of the oven, further comprising a first shroud
with a side wall extending above an upper surface of the baking
surface and extending along a perimeter of the elongate right
aperture and a second shroud with a side wall extending above the
upper surface of the baking surface and extending along a perimeter
of the elongate left aperture, wherein the side wall of the first
shroud is disposed at a first acute angle with respect to a
vertical axis within the housing, such that the side wall extends
with a vector component extending toward a center of the baking
surface, and the side wall of the second shroud is disposed at a
second acute angle with respect to the vertical axis of the
housing, such that the side wall extends with a vector component
extending toward the center of the baking surface.
3. The oven of claim 1, wherein the baking surface receives one or
more thermocouples embedded within the baking surface.
4. The oven of claim 3, wherein a first thermocouple of the one or
more thermocouples is positioned proximate to the left to right
centerline of the baking surface.
5. The oven of claim 4, wherein other thermocouples of the one or
more thermocouples are positioned outboard of the first
thermocouple on a right side of the left to right centerline and
still other thermocouples of the one or more thermocouples are
positioned outboard of the first thermocouple on a left side of the
left to right centerline.
6. The oven of claim 3, further comprising a controller that
receives a signal from the one or more thermocouples representative
of the measured temperature of the one or more thermocouples,
wherein the controller is configured to control the operation of a
plurality of in-shot burners extending through the elongate left
aperture and to control the operation of a plurality of in-shot
burners extending through the elongate right aperture, wherein the
controller controls the operation of the plurality of in-shot
burners based upon the measured temperature of the one more
thermocouples in comparison with a desired temperature of the
enclosure.
7. The oven of claim 5, wherein the desired temperature of the
enclosure is established by the user or is understood by the
controller in furtherance of a recipe programmed into the
controller.
8. The oven of claim 1, further comprising a box disposed below a
bottom surface of the baking surface, wherein the box includes a
volume that is in thermal communication with the bottom surface of
the baking surface, wherein the box includes at least one burner
that when operating generates heat that at least a portion of which
is transferred to the baking surface.
9. An oven, comprising: a housing comprising a baking surface,
right and left side walls, a rear wall and a roof collectively
defining an enclosure, the housing further comprising an opening
through a front wall of the housing to allow access to the
enclosure, wherein the baking surface extends within the housing
and extends between the right and left side walls and extends
between the front wall and the rear wall, the baking surface
includes a thickness, the baking surface comprises an elongate
right aperture proximate to the right wall and an elongate left
aperture proximate to the left side wall, wherein a first plurality
of in-shot burners extend through the elongate right aperture and a
second plurality of in-shot burners extend through the elongate
left aperture, wherein during operation heated combustion gas from
the burners is directed toward the roof of the enclosure during
operation, further comprising a box disposed below the baking
surface with an interior that is in thermal communication with the
baking surface, wherein the box supports a burner that is oriented
such that heated combustion gas from the burners flows through the
box and a portion of the heat from combustion is transferred
through the baking surface.
10. The oven of claim 9, wherein the first plurality of in-shot
burners are disposed at a first acute angle with respect to a
horizontal plane through a top surface of the baking surface, and
the second plurality of in-shot burners are disposed at a second
acute angle with respect to a horizontal plane through the top
surface of the baking surface.
11. The oven of claim 10, wherein the plurality of first in-shot
burners and the plurality of second in-shot burners are arranged
such that, during operation, combustion gas from each for the first
and second plurality of burners interacts with each other within
the enclosure.
12. The oven of claim 11, wherein the combustion gas from each of
the first and second plurality of in-shot burners travels within
the enclosure with a generally looped flow such that a portion of
the combustion gas that leaves the first plurality of in-shot
burners returns to the first plurality of in-shot burners.
13. The oven of claim 9, wherein the baking surface receives one or
more thermocouples embedded within the baking surface.
14. The oven of claim 13, wherein a first thermocouple of the one
or more thermocouples is positioned proximate to the left to right
centerline of the baking surface, wherein other thermocouples of
the one or more thermocouples are positioned outboard of the first
thermocouple on a right side of the left to right centerline and
still other thermocouples of the one or more thermocouples are
positioned outboard of the first thermocouple on a left side of the
left to right centerline.
15. The oven of claim 13, further comprising a controller that
receives a signal from each of the one or more thermocouples that
is representative of the measured temperature of the respective one
or more thermocouples, wherein the controller is configured to
control the operation of a plurality of in-shot burners extending
through the elongate left aperture and to control the operation of
a plurality of in-shot burners extending through the elongate right
aperture, wherein the controller controls the operation of the
plurality of in-shot burners based upon the measured temperature of
the one more thermocouples in comparison with a desired temperature
of the enclosure.
16. The oven of claim 9, further comprising a rear aperture through
the baking surface, wherein a portion of the rear aperture provides
a path for combustion products from the burner disposed within the
box to reach the enclosure.
17. The oven of claim 16, wherein the rear aperture further
includes a tube burner disposed therein or therethrough such that,
during operation, flames from the tube burner extend from the rear
aperture and toward or into the enclosure.
18. The oven of claim 9, wherein the baking surface is formed as a
continuous monolithic member and does not have any seams or joints
therein, wherein the baking surface is silicon carbide cement.
19. The oven of claim 15, wherein one or more of the other
thermocouples positioned outboard of the first thermocouple on the
right side of the left to right centerline through the baking
surface is disposed vertically above the box, and one or more of
the other thermocouples positioned outboard of the first
thermocouple on the right side of the left to right centerline
through the baking surface is disposed horizontally outboard of the
box.
20. The oven of claim 9. wherein the roof of the housing partially
defines the enclosure and is disposed vertically above the first
plurality of in-shot burners is disposed at an acute angle with
respect to the top surface of the baking surface, wherein the roof
that is disposed vertically above the first plurality of in-shot
burners is disposed at a curved orientation such that the magnitude
of the acute angle changes from a position vertically above the
plurality of in-shot burners and extending toward a right to left
centerline of the roof, with the magnitude of the acute angle
decreasing as the roof travels toward the right to left centerline
of the roof.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation of U.S. application Ser.
No. 15/434,804, filed on Feb. 1, 2017, which claimed priority from
U.S. Provisional Application No. 62/438,532, filed on Dec. 23,
2016, the entirety of which are each hereby fully incorporated by
reference herein.
TECHNICAL FIELD
[0002] This disclosure relates to a hearth oven such as an open
oven used in restaurant kitchens to bake pizzas and other
items.
[0003] Open hearth ovens are generally known in the art and are
frequently used by restaurants to bake pizzas and other baked goods
in a manner where a chef can bake multiple pizzas (for example) at
the same time and the chef can continuously access the baking
volume of the oven, with an elongated spatula, without needing to
open and close a door. Open hearth ovens are also preferred because
they allow the restaurant customer to view the baking of the foods
therein and hearth ovens often are an aesthetic feature of a
restaurant's kitchen, which is often viewable from the dining areas
of the restaurant.
[0004] One conventional open hearth oven includes an enclosure that
is formed from an insulated housing and includes an open front. The
conventional oven is heated by tube burners that are positioned at
the sides of the housing and/or at the back of the housing. The
tube burners are operated to provide the majority of the heat input
within the oven. It is known that during operation significant
temperature gradients often exist within the enclosure and upon the
baking surface, which necessitates the chef to frequently move the
pizzas to be baked between certain positions within the oven to
ensure proper baking. The conventional oven is formed with a baking
deck that is normally formed from a plurality of baking bricks or
other discrete pieces that are positioned together. Other ovens
have baking decks that are believed to be formed from a compound of
alumina and silica. The necessary movement of pizzas within the
oven as they are baked often results in uneven baking and requires
the chef to pay a significant amount of attention to move the
pizzas as necessary during the baking process.
BRIEF SUMMARY
[0005] A first representative embodiment of the disclosure is
provided. The embodiment includes an oven. The oven includes a
housing comprising a baking surface, right and left side walls, a
rear wall and a roof collectively defining an enclosure, the
housing further comprising an opening through a front wall of the
housing to allow access to the enclosure. The baking surface
extends within the housing and extends between the right and left
side walls and extends between the front wall and the rear wall,
the baking surface includes a thickness, the baking surface
comprises an elongate right aperture proximate to the right wall
and an elongate left aperture proximate to the left side wall,
wherein the baking surface is formed as a continuous monolithic
member and does not have any seams or joints therein, the baking
surface is silicon carbide cement.
[0006] Another representative embodiment of the disclosure is
provided. The embodiment includes an oven. The oven includes a
housing comprising a baking surface, right and left side walls, a
rear wall and a roof collectively defining an enclosure, the
housing further comprising an opening through a front wall of the
housing to allow access to the enclosure. The baking surface
extends within the housing and extends between the right and left
side walls and extends between the front wall and the rear wall,
the baking surface includes a thickness, the baking surface
comprises an elongate right aperture proximate to the right wall
and an elongate left aperture proximate to the left side wall,
wherein a first plurality of in-shot burners extend through the
elongate right aperture and a second plurality of in-shot burners
extend through the elongate left aperture, wherein during operation
heated combustion gas from the burners is directed toward the roof
of the enclosure during operation. A box is disposed below the
baking surface with an interior that is in thermal communication
with the baking surface, wherein the box supports a burner that is
oriented such that heated combustion gas from the burners flows
through the box and a portion of the heat from combustion is
transferred through the baking surface.
[0007] Advantages of the disclosed device will become more apparent
to those skilled in the art from the following description of
embodiments that have been shown and described by way of
illustration. As will be realized, other and different embodiments
are contemplated, and the disclosed details are capable of
modification in various respects. Accordingly, the drawings and
description are to be regarded as illustrative in nature and not as
restrictive.
BRIEF DESCRIPTION OF THE DRAWINGS
[0008] FIG. 1 is a perspective view of an oven, such as a hearth
oven.
[0009] FIG. 2 is the view of the oven of FIG. 1 with a portion of
each side wall removed.
[0010] FIG. 3 is the view of the oven of FIG. 1 with the side walls
removed.
[0011] FIG. 4 is the view of FIG. 3 with the baking deck
removed.
[0012] FIG. 5 is a sectional perspective view of the oven of FIG.
1.
[0013] FIG. 5a is a sectional perspective view of the oven of FIG.
1 with modified shrouds and burners, schematically depicting the
general flow path of combustion air from the left burners and the
burner below the baking deck within the baking compartment.
[0014] FIG. 6 is another sectional perspective view of the oven of
FIG. 1 cut through the right shroud.
[0015] FIG. 7 is a front sectional view of the oven of FIG. 1.
[0016] FIG. 8 is a front view of the oven of FIG. 1 with modified
shrouds, with the front wall removed.
[0017] FIG. 8a is a cross-sectional front view of the oven of FIG.
1 with modified shrouds and burners, schematically depicting the
general flow path of combustion air from the left and right burners
within the baking environment.
[0018] FIG. 8b is a cross-sectional front view of the oven of FIG.
1 with a modified roof and modified shrouds and burners,
schematically depicting the general flow path of combustion air
from the left and right burners within the baking environment.
[0019] FIG. 9 is a partial bottom perspective view of the oven of
FIG. 8.
[0020] FIG. 10 is a perspective cross-sectional view of the oven of
FIG. 8.
[0021] FIG. 10a is another perspective cross-sectional view of the
oven of FIG. 8, schematically depicting the general flow path of
combustion air from the left and right burners and from the burner
positioned below the baking deck, within the baking
compartment.
[0022] FIG. 11 is another perspective cross-sectional view of the
oven of FIG. 8.
[0023] FIG. 12 is a front cross-sectional view of the oven of FIG.
8.
[0024] FIG. 13 is a top view of the baking deck of the oven of FIG.
1, which provides dimensions for the placement of a plurality of
thermocouples embedded within the baking deck in a preferred
embodiment, with the dimensions depicted in inches.
[0025] FIG. 14 is a detail view of detail A of FIG. 12.
DETAILED DESCRIPTION OF THE DRAWINGS AND THE PRESENTLY PREFERRED
EMBODIMENTS
[0026] Turning now to FIGS. 1-14, an oven 10 is provided. The oven
may be open hearth oven or another type of deck oven. The oven 10
may be designed with an open front that is continuously accessible
during cooking operations by the chef for convenience as well as to
provide customers with a view of the food being cooked within the
enclosure 26 within the oven 10.
[0027] In some embodiments, the oven 10 may be provided with a
rectangular cross-section (as depicted herein in the figures),
while in other embodiments, the oven 10 may be round, oval,
triangular, trapezoidal, or other shapes (either geometric or
arbitrary) depending upon the design constraints of the restaurant
kitchen and the desires of the customer. While the oven 10 depicted
and specifically described herein is a rectangular oven, one of
ordinary skill in the art will easily contemplate that the
disclosed design can be successfully modified to other shapes with
a thorough review of the subject specification and figures and
without undue experimentation.
[0028] In some embodiments, the oven 10 may be formed from a
housing 20 that is supported on a stand or frame 18, or in other
embodiments upon a structure provided by the restaurant facility.
The frame may include reinforcing members that are configured to
rigidly support the structure of the housing and to provide an open
space for mechanical connections to the gas service (90, FIG. 6)
that is used for the combustion within the burners of the oven
(discussed below).
[0029] The housing 20 may include a front wall 23, a left wall 21,
a right wall 22, a rear wall 25, and a top, or ceiling, or roof 24,
each of which, in combination with the baking deck 30, enclose a
baking enclosure 26 within which food is baked in the hot
environment within the baking enclosure 26 and due to contact with
the top surface 32 of the baking deck 30. In some embodiments, the
front wall 23 may include an opening 23a that allows access into
the baking enclosure 26. The opening 23a may be always open or may
be selectively closable with a door (not shown) or with a block
that can be put in place to selectively block the opening 23a and
can be removed to allow access through the opening 23.
[0030] In the embodiment depicted in the figures, the front wall
23, the left wall 21, the right wall 22, the rear wall 25, and the
roof 24 may include multiple layers or multiple walls that are
disposed between the portion of the respective wall that forms the
barrier to the cooking enclosure and the structure that is disposed
at the outer surface of the housing 20. For the sake of brevity,
the walls discussed herein refer to the structure that directly
encloses the baking enclosure 26 as well as, when present, other
walls that are disposed outboard of the structure that directly
encloses the baking enclosure 26. In some embodiments, insulation
is disposed between all or some of the multiple walls to prevent
heat from the enclosure from transferring out of the enclosure
through the walls, for efficiency purposes as well as to minimize
the contribution of the heat from the oven 10 in increasing the
temperature of the kitchen or other location where the oven 10 is
disposed.
[0031] In some embodiments, the inner layers of the various walls
(in embodiments where one or more of the walls are multiple layers)
may be entirely planar, may have a portion that are planar (such as
the portion that is in contact with and extends from the upper
surface 32 of the baking deck 30 (discussed below)), or may be
arcuate. Any discussion of the structure of the oven with reference
to the orientation to any of the walls is with reference to a
vertical planar wall that encloses a portion of the housing 20, but
one of ordinary skill in the art will understand that the oven
disclosed herein can be constructed with walls of various shapes
and orientations within the scope of this disclosure for space
constraints or for ornamental reasons.
[0032] The housing further includes a baking deck 30 that is
configured to support the food product to be baked within the oven.
The baking deck may extend between the left and right walls 21, 22
and between the front wall 23 and rear wall 25. The baking deck 30
may be supported by one, some or all of the walls and ultimately
may be supported by the frame 18 or other structure that supports
the oven 10.
[0033] In some embodiments, the baking deck 30 may be cast in place
with a form through a conventional casting process, with the form
establishing a bottom surface front edge, left edge, right edge and
a rear edge of the baking deck 30. The material forming the baking
deck 30 may be mixed and poured into the form to establish the
baking deck with the desired geometry and the desired thickness.
Once the material forming the baking deck 30 is poured the top
surface 32 is established and smoothed using processes well known
in the art.
[0034] In some embodiments, the baking deck 30 may include one or
more apertures therewith that are provided during the casting
process. Specifically, the baking deck 30 may be formed with
elongate voids 35, 36 that are formed on the left and right sides
of the baking deck 30, respectively. The voids 35, 36 may be formed
by establishing forms to prevent material being poured from resting
in those locations. In some embodiments, the baking deck 30 may
additionally or alternatively include a rear void 37 that extends
proximate to the rear wall 25. The voids 35, 36, 37 may be provided
to allow for burners to extend through the baking deck 30 such that
the heated combustion products from the burners are directed into
the enclosure 26 to assist with baking the food product disposed
upon the top surface 32 of the baking deck 30.
[0035] In some embodiments, each of the voids 35, 36, 37 (in
embodiments where these or other voids are provided) may include a
respective shroud 45, 46, 47 that extends above the top surface 32
of the baking deck 30. The one or more shrouds, when provided, may
provide a barrier between the top surface 32 of the baking deck 30
and the respective void to prevent food crumbs, liquids, dirt,
debris and the like that might be present within the environment
from falling into the void and potentially fouling the burners
(discussed below) disposed through the respective voids. The left
and right shrouds 45, 46, 47 may also provide structural support
for the burners that extend through the respective voids to
properly align and support the burners.
[0036] As depicted in FIGS. 2, 5, 6, 7, in some embodiments, one or
both of the left and right shrouds 45, 46 may be configured such
that their side walls 45a, 46a are parallel to the respective
facing side wall (21, 22, 23, 24) of the housing 20, i.e. the side
walls of the shroud extend vertically within the enclosure 26, i.e.
with a line (Y,X) through the side wall 45a, 46a aligned in
parallel to a vertical line 1000 through the center of cooking deck
30, i.e. the left to right centerline (FIG. 7). In some
embodiments, the respective side wall 45a (46a) that is closest to
the center of the cooking deck 30 is in this orientation, in other
embodiments, the respective side wall 45b (46b) that is further
away from the center of the cooking deck 30 is in this orientation,
and in some embodiments both side walls 45a, 46b (44a, 44b) of the
respective shroud 45, 46 are in this orientation.
[0037] In other embodiments, depicted in FIGS. 8-10, the side walls
45a (45b), 46a (46b) or one or both of the left and right shrouds
45, 46 may be disposed at an acute angle (.beta. for the side walls
45a, 45b; a for side walls 45a, 45b) with respect to the top
surface 32 of the cooking deck 30. In some embodiments, the acute
angle may be about 75 degrees, or about 80 degrees, or within the
range of between about 50 degrees to 90 degrees, inclusive of all
angles within this range, such as from 50 to 80 degrees. In some
embodiments, one or both of the side walls 45a, 45b; 46a, 46b are
disposed such that a horizontal vector component (T, \N) of a line
through the side wall extends horizontally toward a center 31 of
the baking surface 30, while in other embodiments one or both of
the side walls may be disposed such that a horizontal vector
component of a line through the side wall extends away from the
center 31 (not specifically shown, but one of ordinary skill in the
art would understand that the shrouds would extend in the opposite
direction as depicted in FIG. 8, with the horizontal vector
components extending in the opposite direction as T and W in FIG.
8. In some embodiments, one or both of the end walls 45c, 46c of
the respective left and right shrouds 45, 46 may extend at an acute
angle, such that a horizontal vector component of a line through
the end wall extends toward the rear wall 25 of the housing 20.
[0038] In some embodiments, the burners 60 (discussed below) are
supported by the shroud 45, 46 and the burners are aligned in the
same orientation as one or both of the side walls 45a, 45b; 46a,
46b of the respective shroud, and/or in some embodiments the
orientation of the end walls 45c, 46c such that the heated exhaust
from the burners (which heats the baking enclosure 26) is directed
toward the center of the environment, (or in another direction
within the enclosure, such as the rear wall 25) which may assist
with evenly maintaining the temperature within the baking enclosure
26. The burners may be disposed at the same angle as the angle of
the respective wall of the shroud, or the burners may be disposed
at a different angle from the respective wall of the shroud. In
some embodiments, some burners may be aligned at an acute angle
with respect to a plane through the top surface 32 of the baking
deck 30, while in other embodiments, some burners may be disposed
in this orientation, while other burners may be disposed vertically
so that their heated exhaust gas leaves the burner vertically. One
of ordinary skill in the art will understand after a thorough
review of the subject specification and figures, that one of
ordinary skill in the art would be able to design an enclosure and
burners with the appropriate spacing and orientation to create a
balanced heat environment within the enclosure with only routine
optimization by the designer.
[0039] In some embodiments, the burners 60 that are disposed
through one or both of the left and right voids 35, 36 (and
supported by the respective left and right shrouds 45, 46 as well
as in some embodiments additional support structure disposed below
the lower surface of the baking deck 30) may be in-shot burners. In
some embodiments, one or both of the left and right voids 35, 36
may receive a plurality of in-shot burners, such as 5, 7, 10, 11
in-shot burners (or in other embodiments, any number of in shot
burners between 2-10) disposed proximate to each other, in some
embodiments disposed along a single line or in another geometric
arrangement such as in two lines, or in a rectangular formation (or
other formations as optimized by one of ordinary skill in the art).
The burners 60 may be disposed with consistent spacing between all
neighboring burners or with different spacing between some
burners.
[0040] As shown with reference to FIGS. 5a, 8a, 8b, the housing 20,
and specifically the roof and the baking deck are collectively
disposed to promote circulation of heated air within the housing 20
to promote even heating of food products disposed upon the baking
deck at various locations. As shown in FIG. 8a, the heated
combustion gas from the left burners 60 leaves along path B, which
initially leaves from the burner in a path generally parallel with
the orientation of the burner upon the baking deck, and then is
urged toward the left to right centerline of the housing, in some
embodiments due to the angle of the roof 24 of the housing where
the combustion air interacts with the roof (as discussed below).
Similarly, the heated combustion gas from the right burners 60
leaves along path A, which initially leaves the burner in a path
generally parallel with the orientation of the burner upon the
baking deck, and then is urged toward the left to right centerline
of the housing, in some embodiments due to the angle of the roof of
the housing where the combustion air from the right burner 60
interacts with the roof. As shown, proximate to the left to right
centerline 1000 of the housing, when both the left and right
plurality of burners 60 are operating the paths B and A interact
with each other at location C. The paths B and A when interacting
with each other are urged downwardly toward the baking deck 30,
where a portion of the combustion air flows toward the burners
again (D, E) and another portion of the combustion air flows out of
the oven through the exhaust F. The looping flow of combustion air
as depicted in FIG. 8a promotes even heating over the entire
surface of the backing deck. One of ordinary skill in the art will
understand (with a thorough review of the subject specification)
that the flow paths A, B, D, E depicted in these figures are
schematic only and simplified, and while combustion air is urged
into these paths, some of the air flow is more complicated that
this simplified path.
[0041] In some embodiments, the roof 24, and specifically portions
of the roof 24 that are above, or more specifically in-line with
the exhaust from the respective left and right in-shot burners 60,
is disposed at an acute angle .gamma. with respect to the top
surface of the baking deck 30. Specifically, the roof 24 is formed
such that combustion gas reaching the roof from the plurality of
in-shot burners 60 is urged toward the left to right centerline
1000 of the baking deck 30 (as schematically shown as flowpaths A,
B in FIG. 8b). In some embodiments, the acute angle (.gamma.) may
be the same angle as the angle of the respective burner 60
positioned below the portion of the roof, while in other
embodiments the acute angle .gamma. may be a different angle than
the angle of the burner 60 disposed below the portion of the roof,
and in still other embodiments the roof may be an acute angle
.gamma., while the burners are perpendicular to the top surface of
the baking deck 30.
[0042] In some embodiments, the portion of the roof generally above
the respective left and right plurality of burners (and
specifically, generally in-line with a line from the burners) may
have a curved orientation, with a changing angle along its length,
which may be continuously changing (with the same curvature along
its length) or discontinuously changing, such that the magnitude of
the acute angle is decreasing as the roof travels toward the left
to right centerline of the roof. One of ordinary skill in the art
with a thorough review of this specification will appreciate that
the shape of the roof from above the respective left and right
burners and to the left to right centerline of the housing will be
provided to guide combustion air from the left and right plurality
of in-shot burners toward the center of the housing, so that the
combustion gas flows from both the left and right plurality of
burners ultimately interacts with each other, and particularly in
some embodiments interacts to create the looped flow paths A and B
depicted in FIG. 8b. In embodiments where the left and right
plurality of burners 60 are disposed at acute angles .alpha.,
.beta. with respect to the top surface of the baking deck (FIG. 7),
the roof above the burners may be parallel to the baking deck and
the initial angle of attack of the combustion air from the burners
may urge the combustion air (from both the left and right in-shot
burners) toward the left to right centerline of the housing due to
the relative angle of the combustion flow with respect to the roof
24. One of ordinary skill will understand that an optimization of
the shape of the roof in order to promote the lopped flow paths A
and B would only be a product of routine optimization upon a
thorough review and understanding of this disclosure.
[0043] The baking deck 30 is best show in FIGS. 2, 3, 7, 12, and
13. As discussed above, the baking deck 30 may include a flat
horizontal top surface 32, which is the surface upon which to be
baked within the oven rests. The baking deck 30 may be formed as a
continuous monolithic member that is formed without any seams or
joints therein. In some embodiments, the baking deck 30 may be
formed by cement that is poured into a form that established the
geometry of the baking surface 30 as well as establishes the voids
35, 36, 37 when provided as discussed above. The baking deck 30 may
be formed as silicon carbide cement. In one representative
embodiment, the baking deck 30 may be formed from a silicon carbide
cement with the following formulation (by percent): SiC--53.3%;
Al.sub.2O.sub.3--32.3%; SiO.sub.2-11.9%; Fe.sub.2O.sub.3--0.4%;
CaO--0.9%; TiO.sub.2-0.7%; Alkalies 0.2%. In some embodiments, all
of these may be present but at different percentages, such as about
53% or between 50-55% SiC, such as about 32% or between 30-35%
Al.sub.2O.sub.3, such as about 11% or between 10-15% SiO.sub.2 with
the other percentage of the other components modified accordingly.
The term "about" is specifically defined here to include the value
referred to as well as all percentages within plus or minus 2% of
the value referred to. In other embodiments, the one or more of the
above may be missing and replaced with a similar compound as would
be understood by one of skill in the art. In still other
embodiments, the formulation may be different from the above with
some compounds missing and replaced with other compounds. One of
ordinary skill in the art with a thorough review of this
specification will understand potential modification of the formula
of the cement and be well equipped to modify the formula based upon
desired properties of the cement used to form the baking deck
30.
[0044] In some embodiments, the baking deck 30 may be formed with
one or a plurality of thermocouples 130 that are disposed within
the baking deck 30. As shown in FIGS. 12-14, the thermocouples 130
are disposed within the baking deck 30, such as embedded below the
top surface 32 and above the lower surface 33. The one or a
plurality of thermocouples 130 are positioned within the form
before the cement material is poured into the form so that, once
the material is poured and cured there are no air or other gaps
between the material forming the baking deck 30 and the
thermocouples 130.
[0045] In one representative embodiment, multiple thermocouples
130a, 130b, 130c may be positioned vertically on top of each other
and embedded within the baking deck 30 and supported by a single
assembly 140. In some embodiments, the assembly 140 may be
initially surrounded by a protective layer 142 (FIG. 14) that
surrounds the structural portions of the assembly 140 with the
thermocouple leads extending out of the protective layer and buried
within material of the cast baking deck 30. The protective layer
142 may protect the components of the assembly during the casting
or curing process. In some embodiments, the protective layer may
remain with the assembly, or in other embodiments, the protective
layer may melt during the hot curing process. Each thermocouple
130a, 130b, 130c may be attached to wires 139 that run through the
baking deck 30 and out of the bottom surface 33 of the baking deck
and to the controller 1001. In some embodiments, the thermocouple
wires 139 extending from the thermocouples are secured into
location with a rigid tube 148, and in some embodiments, foam
insulation 149 is wrapped around the tube to act as an expansion
joint for the tube.
[0046] In embodiments where multiple thermocouples are provided in
a single assembly, the multiple thermocouples may extend into the
baking deck 30 in a stacked vertical fashion to allow for heat that
is flowing vertically through the baking deck 30 to consecutively
interact with the stacked thermocouples 130. In one embodiment, a
first thermocouple 130a may be disposed within the baking deck and
proximate to the top surface 32 of the baking deck, such as within
0.25 to 0.5 inches of the top surface 32. A second thermocouple
130b may be disposed at or proximate to a middle of the baking
deck, such as substantially (or exactly) equidistant from the top
and bottom surfaces 32, 33 of the baking deck. In some embodiments,
a bottom thermocouple 130c may be provided that is disposed
proximate to the bottom surface 33 of the baking deck, such as
within 0.25 or 0.5 inches. One of ordinary skill in the art with a
thorough review of the subject disclosure will easily understand
that, for the top thermocouple 130a it is often desired to position
the thermocouple 130a as close as possible to the top surface 32 of
the baking deck 30 so that the temperature data from that
thermocouple will be as close as possible to the actual surface
temperature of the baking deck 30 at that position. It will be
appreciated that the distance below the top surface may be a
function of the properties of material used to make the baking deck
30, such that the required strength and durability of the baking
deck 30 is maintained with the amount of material between the top
surface 32 and the thermocouple being minimized, and one of
ordinary skill would be able to optimize (i.e. minimize) that
distance with routine testing and optimization of the design and
without undue experimentation.
[0047] The thermocouples 130 may extend far enough from the
assembly 140 into the baking deck 30 so that the heat transfer
effect of the assembly on the measured temperatures by the
thermocouple can be neglected by the controller. The controller
1001 may include a microprocessor that is programmed to monitor
independently the temperatures (and the change in temperature) of
the vertically stacked thermocouples 130 to understand the heat
flow rate through the baking deck 30 at that location upon the
baking deck and selectively operate the burners (the side in-shot
burners 60 and/or the burners 70 below the baking deck 30) to
control temperature proximate to that location as warranted.
[0048] In some embodiments, at least one thermocouple 130 is
positioned along the left to right center line of the baking
surface, or if not exactly along the geometric centerline within a
short distance (such as one half inch (FIG. 13), or one or two
inches) from the geometric left to right centerline, such as when
mechanical clearance is not available to position the thermocouple
at the geometric center 303 (FIG. 13) of the baking deck 30
(position N in FIG. 13). In some embodiments, thermocouples 130 may
be disposed outboard of the center thermocouple 130 on one or both
of the right and left sides of the center thermocouple, such as in
positions H, J and/or positions K, L of FIG. 13. In some
embodiments, some or all of the respective thermocouples may be
positioned proximate to a front to rear centerline along the baking
deck 30. In other embodiments, some or all of the thermocouples 130
may be positioned proximate to a line 302 positioned between the
front wall 23 and the front of the rear void 37. One of ordinary
skill in the art after a thorough review of the subject
specification and figures will easily comprehend that centered
thermocouples (front to back/rear void; left to right) may provide
a reliable representation of the temperature within enclosure and
the baking surface 30 such that the controller 1001 (FIG. 12,
schematic) may be configured to operate burners 60 (discussed
below) within the oven in order to maintain the desired temperature
therein.
[0049] Additional thermocouples (disposed outboard of the central
thermocouple or in other positions, such as proximate to the left
to right center line 303 and closer to the front wall and/or back
wall 23, 25) (e.g. position M of FIG. 13) may be used by the
controller 1001 to further control the operation of the burners
based upon the more localized temperature information provided to
the controller by multiple burners. In some embodiments,
thermocouples or other types of temperature sensors may be
positioned in other locations within the oven, such as on one or
more side walls, the roof, within the exhaust. These thermocouples
may additionally or alternatively provide temperature information
to the controller 1001, which may be used by the controller to
control the operation of the burners 60, 70 either solely, or in
some embodiments in conjunction with stored information based upon
a recipe or user desired temperature setting.
[0050] In some embodiments, the oven 10 may include burners 70 that
are disposed below the baking surface 30 such that the heat
generated by the burners 70 is transferred to the baking surface
through the bottom surface 33 and is transferred through the baking
surface 30 by conduction. One of ordinary skill in the art will
comprehend with a thorough review of the subject specification and
figures that one burner 70 may be provided below the left to right
centerline of the baking surface 30, or in other embodiments, two
burners 70 may be provided both outboard of the left to right
centerline, such as at equal spaces from the left to right
centerline.
[0051] In some embodiments, the burner 70 within the box is
positioned such that its heated combustion products are directed
into a box 72 that is below the baking surface 30 such that flow
through the box flows along the bottom surface 33. Heat from the
combustion air may be transferred to the baking surface by
convection, with that heat then flowing through the baking surface
and to the top surface 32 by conduction, with combustion air
ultimately being exhausted away from the box 72. The size of the
box 72 may be shaped and sized to maximize the time that combustion
air is present within the box 72, to maximize the heat transfer to
the baking deck 30 for efficiency purposes, while still allowing
exhaust of combustion air from the box 72 as needed. The controller
1001 may be configured to selectively operate the one or more
burners 70 based upon the measured temperature within the
thermocouples 130 that are proximate to or above the respective box
72, as well as based upon a measured rate of change of the measured
temperature. In embodiments where the burners 70 are maintained
with a box 72, separate boxes 72 that support separate burners 70
may be positioned on opposite sides of the left to right centerline
through the baking surface.
[0052] In some embodiments, the box 72 is disposed in conjunction
with the rear void 37 in the baking surface, and specifically such
that combustion gas from the box flows through the rear void 37 and
into the baking enclosure 26, as depicted schematically as flow
path H in FIGS. 2 and 5a. This heated combustion gas additionally
serves to heat the baking enclosure 26. In embodiments where there
are two boxes 72 provided (which in some embodiments are positioned
on opposite sides of the right to left centerline of the baking
surface), each box 72 is positioned in communication with the
baking enclosure 26 via separate paths through the rear void
37.
[0053] In some embodiments, a burner 80 may be provided within the
oven 10 and specifically may extend through a rear void 37 and a
rear shroud 47. The burner 80 may be constantly operating during
operation of the oven to provide display of a flame within the oven
for ornamental aspects, and the burner 80 may or may not provide a
meaningful input of heat to the enclosure 26. In some embodiments,
the burner may be a tube burner with a number of apertures to
spread the flame generated by the burner along a horizontal length
of the burner 80 for visual purposes. In other embodiments, in-shot
burners 60 may be provided through the rear void 37 and those
burners may also be operated by the controller for a significant
addition of heat to the enclosure 26.
[0054] The controller 1001 may operate the oven in various duty
cycles of the burners 60 that extend through one of both of the
left and right voids 35, 36 and the burners 70 that are disposed
below the bottom surface 33 of the baking deck 30. The duty cycles
may be based upon feedback control based upon the information
received from one or more of the thermocouples 130 that are
provided within the baking deck 30.
[0055] Through experimentation, it has been determined that the
oven 10 as disclosed herein preforms significantly better than the
conventional oven discussed above, with respect to thermal
performance for the same heat input as well as with respect to
providing a significantly more uniform baking temperature
throughout the top surface of the baking deck. This improved
performance is beneficial for many ways, such as higher baking deck
surface temperatures for a given heat input, and more uniform
surface temperatures at different positions upon the baking deck.
This second benefit may allow the chef to cook more food products
simultaneously upon the cooking deck 30 due to the lessened need to
move the pizzas during cooking as with the conventional oven (due
to the differing surface temperatures found during operation of the
conventional oven), which allows the chef to potentially cook more
pizzas at the same time because less time and attention can be paid
to each pizza during the cooking process.
[0056] Moreover, it has been determined that the oven disclosed
herein with a baking deck made from the silicon carbide cement
composition discussed above is significantly better than oven decks
that are made from other compositions such as Alumina silica, due
to the increased thermal conductivity of the silicon carbide
cement. For example, the following data was derived based on
testing an oven with the same geometry and heat input to compare an
Alumina/silica deck with a deck of the silicon carbide composition.
The data provided below presents the average internal temperature
of the deck at two positions, with one measuring the center of the
deck and the second measuring 0.5 inches from the top surface of
the deck. Both decks were heated with the same underfloor burner
and the same burners operating within the cooking volume. Tables
that depict the improvement (the minimized difference in
temperature over time are presented below.
TABLE-US-00001 TABLE 1 Internal and Surface Temperature of Baking
Deck During Heat Up from Below the Baking Deck - Baking Deck made
from Alumina/silica Compound Alumina/silica Deck, Tube Burner
Difference between Average Internal Average Surface Internal and
Surface Time Temperature Temperature Temperature Elapsed (F.) (F.)
(F.) 0 260 255 6 5 263 282 -19 10 273 304 -31 15 289 325 -37 20 308
346 -39 25 329 368 -39 30 351 389 -38 35 373 410 -37 40 395 432 -36
45 417 452 -35 50 439 472 -33 55 460 490 -30
TABLE-US-00002 TABLE 2 Internal and Surface Temperature of Baking
Deck During Heat Up from Below the Baking Deck - Baking Deck Made
from Silicon Carbide Compound Silicon Carbide Deck, Tube Burner
Difference between Average Internal Average Surface Internal and
Surface Time Temperature Temperature Temperature Elapsed (F.) (F.)
(F.) 0 251 248 3 5 255 260 -5 10 271 275 -4 15 291 293 -2 20 313
313 -1 25 335 335 0 30 357 356 0 35 378 378 1 40 399 398 1 45 419
418 1 50 439 437 1 55 458 456 2
[0057] As can be seen in Tables 1 and 2, during heat up the
difference in temperature between the internal temperature of the
baking deck and the surface temperature gets to a negligible
difference (1 or less degree F.) within 20 minutes of initial heat
up, while the Alumina Silica Deck never reaches a negligible
difference between internal temperature and surface temperature.
Because the deck with the silicon carbide composition reaches a
generally uniform temperature between the internal and the surface
temperature, the deck can transfer heat, in either direction
relatively rapidly as needed during cooking operations to maintain
a relatively constant baking temperature, either from the surface
to the internal, or from the internal upward toward the surface,
i.e. when a new relatively cold pizza is placed upon the baking
deck. The baking deck that is formed from a continuous piece also
allows for heat to transfer both vertically as well as horizontally
within the baking deck for maintaining a uniform surface
temperature during cooking operations.
[0058] It has also been experimentally determined that replacing
the conventional tube burners that heat the cooking enclosure with
a plurality of in-shot burners that extend through apertures in the
baking deck significantly improves the cooking performance of an
oven. Specifically, because in-shot burners are known to burn with
a much more efficient burn than tube burners, which, in combination
with the flow patterns generated within the cooking enclosure (A,
B, D, E) discussed above, is believed to provide a significantly
more uniform temperature across the cooking surface, as measured by
thermocouples that are spaced along the baking surface.
[0059] Various representative embodiments of the disclosure can be
further understood with reference to the numbered paragraphs
provided below:
[0060] Numbered Paragraph 1: An oven, comprising:
[0061] a housing comprising a baking surface, right and left side
walls, a rear wall and a roof collectively defining an enclosure,
the housing further comprising an opening through a front wall of
the housing to allow access to the enclosure,
[0062] wherein the baking surface extends within the housing and
extends between the right and left side walls and extends between
the front wall and the rear wall, the baking surface includes a
thickness, the baking surface comprises an elongate right aperture
proximate to the right wall and an elongate left aperture proximate
to the left side wall, wherein the baking surface is formed as a
continuous monolithic member and does not have any seams or joints
therein,
[0063] wherein the baking surface is silicon carbide cement.
[0064] Numbered Paragraph 2: The oven of numbered paragraph 1,
further comprising a plurality of in-shot burners extending through
the elongate right aperture and a plurality of in-shot burners
extending through the elongate left aperture.
[0065] Numbered Paragraph 3: The oven of numbered paragraph 2,
wherein the plurality of in-shot burners are each disposed at an
acute angle with respect to a vertical axis within the housing of
the oven.
[0066] Numbered Paragraph 4: The oven of numbered paragraph 1,
further comprising a first shroud with a side wall extending above
an upper surface of the baking surface and extending along a
perimeter of the elongate right aperture and a second shroud with a
side wall extending above the upper surface of the baking surface
and extending along a perimeter of the elongate left aperture.
[0067] Numbered Paragraph 5: The oven of numbered paragraph 1,
wherein the side wall of the first shroud is disposed at a first
acute angle with respect to a vertical axis within the housing,
such that the side wall extends with a vector component extending
toward a center of the baking surface, and the side wall of the
second shroud is disposed at a second acute angle with respect to
the vertical axis of the housing, such that the side wall extends
with a vector component extending toward the center of the baking
surface.
[0068] Numbered Paragraph 6: The oven of numbered paragraph 5,
wherein one or both of the first and second acute angles are within
the range of 50 to 80 degrees relative to a planar top surface of
the baking surface.
[0069] Numbered Paragraph 7: The oven of numbered paragraph 1,
wherein the silicon carbide cement comprises about 53 percent
silicon carbide.
[0070] Numbered Paragraph 8: The oven of numbered paragraph 1,
wherein the silicon carbide cement comprises about 32 percent
aluminum oxide.
[0071] Numbered Paragraph 9: The oven of numbered paragraph 1,
wherein the silicon carbide cement comprises about 12 percent
silica.
[0072] Numbered Paragraph 10: The oven of numbered paragraph 1,
wherein the baking surface is formed with one or more thermocouples
disposed within a volume of the baking surface.
[0073] Numbered Paragraph 11: The oven of numbered paragraph 1,
wherein the baking surface receives one or more thermocouples
embedded within the baking surface.
[0074] Numbered Paragraph 12: The oven of numbered paragraph 11,
wherein a first thermocouple of the one or more thermocouples is
positioned proximate to the left to right centerline of the baking
surface.
[0075] Numbered Paragraph 13: The oven of numbered paragraph 12,
wherein other thermocouples of the one or more thermocouples are
positioned outboard of the first thermocouple on a right side of
the left to right centerline and still other thermocouples of the
one or more thermocouples are positioned outboard of the first
thermocouple on a left side of the left to right centerline.
[0076] Numbered Paragraph 14: The oven of numbered paragraph 11,
further comprising a controller that receives a signal from the one
or more thermocouples representative of the measured temperature of
the one or more thermocouples, wherein the controller is configured
to control the operation of a plurality of in-shot burners
extending through the elongate left aperture and to control the
operation of a plurality of in-shot burners extending through the
elongate right aperture, wherein the controller controls the
operation of the plurality of in-shot burners based upon the
measured temperature of the one more thermocouples in comparison
with a desired temperature of the enclosure.
[0077] Numbered Paragraph 15: The oven of numbered paragraph 13,
wherein the desired temperature of the enclosure is established by
the user or is understood by the controller in furtherance of a
recipe programmed into the controller.
[0078] Numbered Paragraph 16: The oven of numbered paragraph 1,
further comprising a box disposed below a bottom surface of the
baking surface, wherein the box includes a volume that is in
thermal communication with the bottom surface of the baking
surface, wherein the box includes at least one burner that when
operating generates heat that at least a portion of which is
transferred to the baking surface.
[0079] Numbered Paragraph 17: The oven of numbered paragraph 16,
wherein the box comprises first and second boxes that are disposed
just outboard of a left to right centerline of the baking surface
with the first and second enclosures disposed on opposite sides of
the left to right centerline.
[0080] Numbered Paragraph 18: An oven, comprising:
[0081] a housing comprising a baking surface, right and left side
walls, a rear wall and a roof collectively defining an enclosure,
the housing further comprising an opening through a front wall of
the housing to allow access to the enclosure,
[0082] wherein the baking surface extends within the housing and
extends between the right and left side walls and extends between
the front wall and the rear wall, the baking surface includes a
thickness, the baking surface comprises an elongate right aperture
proximate to the right wall and an elongate left aperture proximate
to the left side wall, wherein a first plurality of in-shot burners
extend through the elongate right aperture and a second plurality
of in-shot burners extend through the elongate left aperture,
wherein during operation heated combustion gas from the burners is
directed toward the roof of the enclosure during operation,
[0083] further comprising a box disposed below the baking surface
with an interior that is in thermal communication with the baking
surface, wherein the box supports a burner that is oriented such
that heated combustion gas from the burners flows through the box
and a portion of the heat from combustion is transferred through
the baking surface.
[0084] Numbered Paragraph 19: The oven of numbered paragraph 18,
wherein the first plurality of in-shot burners are disposed at a
first acute angle with respect to a horizontal plane through a top
surface of the baking surface, and the second plurality of in-shot
burners are disposed at a second acute angle with respect to a
horizontal plane through the top surface of the baking surface.
[0085] Numbered Paragraph 20: The oven of numbered paragraph 19,
wherein the first and second acute angles are substantially equal,
wherein a line through a representative burner of the first
plurality of burners includes a horizontal vector component that
extends toward a left to right centerline of the baking surface,
and wherein a line through a representative burner of the second
plurality of burners includes a horizontal vector component that
extends toward the left to right centerline of the baking
surface.
[0086] Numbered Paragraph 21: The oven of numbered paragraph 19,
wherein the plurality of first in-shot burners and the plurality of
second in-shot burners are arranged such that, during operation,
combustion gas from each for the first and second plurality of
burners interacts with each other within the enclosure.
[0087] Numbered Paragraph 22: The oven of numbered paragraph 21,
wherein the combustion gas from each of the first and second
plurality of in-shot burners travels within the enclosure with a
generally looped flow such that a portion of the combustion gas
that leaves the first plurality of in-shot burners returns to the
first plurality of in-shot burners.
[0088] Numbered Paragraph 23: The oven of numbered paragraph 18,
wherein the baking surface receives one or more thermocouples
embedded within the baking surface.
[0089] Numbered Paragraph 24: The oven of numbered paragraph 23,
wherein a first thermocouple of the one or more thermocouples is
positioned proximate to the left to right centerline of the baking
surface.
[0090] Numbered Paragraph 25: The oven of numbered paragraph 24,
wherein other thermocouples of the one or more thermocouples are
positioned outboard of the first thermocouple on a right side of
the left to right centerline and still other thermocouples of the
one or more thermocouples are positioned outboard of the first
thermocouple on a left side of the left to right centerline.
[0091] Numbered Paragraph 26: The oven of numbered paragraph 23,
further comprising a controller that receives a signal from each of
the one or more thermocouples that is representative of the
measured temperature of the respective one or more thermocouples,
wherein the controller is configured to control the operation of a
plurality of in-shot burners extending through the elongate left
aperture and to control the operation of a plurality of in-shot
burners extending through the elongate right aperture, wherein the
controller controls the operation of the plurality of in-shot
burners based upon the measured temperature of the one more
thermocouples in comparison with a desired temperature of the
enclosure.
[0092] Numbered Paragraph 27: The oven of numbered paragraph 18,
further comprising a rear aperture through the baking surface,
wherein a portion of the rear aperture provides a path for
combustion products from the burner disposed within the box to
reach the enclosure.
[0093] Numbered Paragraph 28: The oven of numbered paragraph 18,
wherein the box is first and second boxes that are disposed on
opposite sides outboard of a left to right centerline of the baking
surface, wherein each of the first and second boxes support burners
that are each oriented such that heated combustion gas from the
burners flows through the box and a portion of the heat from
combustion is transferred through the baking surface.
[0094] Numbered Paragraph 29: The oven of numbered paragraph 28,
further comprising a rear aperture through the baking surface,
wherein first and second portions of the rear aperture each provide
a path for combustion products from the burner disposed within the
respective first and second box to reach the enclosure.
[0095] Numbered Paragraph 30: The oven of numbered paragraph 29,
wherein the rear aperture further includes a tube burner disposed
therein or therethrough such that, during operation, flames from
the tube burner extend from the rear aperture and toward or into
the enclosure.
[0096] Numbered Paragraph 31: The oven of numbered paragraph 18,
wherein the baking surface is formed as a continuous monolithic
member and does not have any seams or joints therein, wherein the
baking surface is silicon carbide cement.
[0097] Numbered Paragraph 32: The oven of numbered paragraph 25,
wherein one or more of the other thermocouples positioned outboard
of the first thermocouple on the right side of the left to right
centerline through the baking surface is disposed vertically above
the box, and one or more of the other thermocouples positioned
outboard of the first thermocouple on the right side of the left to
right centerline through the baking surface is disposed
horizontally outboard of the box.
[0098] Numbered Paragraph 33: The oven of numbered paragraph 18.
wherein the roof of the housing partially defines the enclosure and
is disposed vertically above the first plurality of in-shot burners
is disposed at an acute angle with respect to the top surface of
the baking surface.
[0099] Numbered Paragraph 34: The oven of numbered paragraph 33,
wherein the roof that is disposed vertically above the first
plurality of in-shot burners is disposed at a curved orientation
such that the magnitude of the acute angle changes from a position
vertically above the plurality of in-shot burners and extending
toward a right to left centerline of the roof, with the magnitude
of the acute angle decreasing as the roof travels toward the right
to left centerline of the roof.
[0100] Numbered Paragraph 35: An oven, comprising:
[0101] a housing comprising a baking surface, right and left side
walls, a rear wall and a roof collectively defining an enclosure,
the housing further comprising an opening through a front wall of
the housing to allow access to the enclosure,
[0102] wherein the baking surface extends within the housing and
extends between the right and left side walls and extends between
the front wall and the rear wall, the baking surface includes a
thickness, the baking surface comprises an elongate right aperture
proximate to the right wall and an elongate left aperture proximate
to the left side wall, further comprising a first thermocouple that
is disposed within the baking surface, wherein the first
thermocouple makes direct contact with the baking surface and is
embedded within the baking surface.
[0103] Numbered Paragraph 36: The oven of numbered paragraph 35,
further comprising an assembly that extends within the baking
surface from a bottom surface of the baking surface, wherein the
assembly supports the first thermocouple within the baking deck and
aligns and supports thermocouple wires that extend from the baking
deck.
[0104] Numbered Paragraph 37: The oven of numbered paragraph 36,
further comprising an insulation layer disposed between an outer
wall of the assembly and the baking deck, wherein the first
thermocouple extends into the baking deck from the insulation
layer.
[0105] Numbered Paragraph 38: The oven of numbered paragraph 35,
wherein the first thermocouple, is a plurality of first
thermocouples that are vertically aligned within the baking deck,
wherein the plurality of first thermocouples is a top thermocouple
that is disposed proximate to a top surface of the baking deck, and
a middle thermocouple that is disposed proximate to a vertical
middle of the baking deck.
[0106] Numbered Paragraph 39: The oven of numbered paragraph 38,
further comprising a bottom thermocouple that is disposed
vertically below the top and middle thermocouples and is disposed
proximate to a bottom surface of the baking deck.
[0107] Numbered Paragraph 40: The oven of numbered paragraph 35,
wherein the baking surface is formed as a continuous monolithic
member and does not have any seams or joints therein.
[0108] Numbered Paragraph 41: The oven of numbered paragraph 35,
wherein the baking surface is silicon carbide cement.
[0109] Numbered Paragraph 42: The oven of numbered paragraph 35,
further comprising a plurality of in-shot burners extending through
the elongate right aperture and a plurality of in-shot burners
extending through the elongate left aperture.
[0110] Numbered Paragraph 43: The oven of numbered paragraph 42,
wherein the plurality of in-shot burners are each disposed at an
acute angle with respect to a vertical axis within the housing of
the oven.
[0111] Numbered Paragraph 44: The oven of numbered paragraph 35,
further comprising one or more second thermocouples that are
positioned outboard of the first thermocouple on a right side of a
left to right centerline and one or more third thermocouples that
are positioned outboard of the first thermocouple on a left side of
the left to right centerline.
[0112] Numbered Paragraph 45: The oven of numbered paragraph 35,
further comprising a box disposed below a bottom surface of the
baking surface, wherein the box includes a volume that is in
thermal communication with the bottom surface of the baking
surface, wherein the box includes at least one burner that when
operating generates heat that at least a portion of which is
transferred to the baking surface.
[0113] Numbered Paragraph 46: The oven of numbered paragraph 45,
wherein the box comprises first and second boxes that are disposed
just outboard of a left to right centerline of the baking surface
with the first and second enclosures disposed on opposite sides of
a left to right centerline of the baking deck.
[0114] Numbered Paragraph 47: The oven of numbered paragraph 42,
further comprising a controller that receives a signal from the
first thermocouple that is representative of the measured
temperature of the first thermocouple, wherein the controller is
configured to control the operation of a plurality of in-shot
burners extending through the elongate left aperture and to control
the operation of a plurality of in-shot burners extending through
the elongate right aperture, wherein the controller controls the
operation of the plurality of in-shot burners based upon the
measured temperature of the first thermocouple in comparison with a
desired temperature of the enclosure.
[0115] While the preferred embodiments of the disclosure have been
described, it should be understood that the disclosure is not so
limited and modifications may be made without departing from the
invention. The scope of the invention is defined by the appended
claims, and all devices that come within the meaning of the claims,
either literally or by equivalence, are intended to be embraced
therein.
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