Methods of cooking in continuous cooking oven systems

摘要

A method of cooking in a continuous cooking oven system generally includes transporting food products on a continuous, pervious conveyor through a helical path within a cooking chamber, directing a substantially vertical flow of a heated gaseous cooking medium into either a top end or a bottom end of the helical stack and through the plurality of superimposed tiers, and selectively reversing the substantially vertical flow of heated gaseous cooking medium on a user defined interval.

主权项

1. A method of cooking in a continuous cooking oven system, the method comprising:
(a) transporting food products on a continuous conveyor through a helical path within a first cooking chamber, wherein the continuous conveyor includes a self-supporting, pervious belt assembly, wherein the belt assembly includes a plurality of inner and outer links extending substantially normal to the pervious belt to create a helical stack having inner and outer sidewalls, the helical stack defining a plurality of superimposed, helically extending tiers and an inner channel in fluid communication with at least some of the tiers; (b) directing a substantially vertical flow of a heated gaseous cooking medium into either a top end or a bottom end of the helical stack to impinge the top or bottom surfaces of the food products disposed on the plurality of superimposed tiers; (c) dividing the first cooking chamber into first and second regions to divert a portion of the substantially vertical flow of a heated gaseous cooking medium to a substantially horizontal cross flow of heated gaseous cooking medium across each of the plurality of superimposed tiers in the helical stack; and (d) selectively reversing the substantially vertical flow of heated gaseous cooking medium on a user defined interval between (1) a substantially upward direction at the bottom end of the helical stack through the pervious belt to impinge the bottom surfaces of the food products disposed on the pervious belt and (2) a substantially downward direction at the top end of the helical stack to impinge the top surfaces of the food products disposed on the pervious belt, wherein the first region is a high pressure region and the second region is a low pressure region when the flow of heated gaseous cooking medium travels in the substantially downward direction, wherein the second region is a high pressure region and the first region is a low pressure region when the flow of heated gaseous cooking medium travels in the substantially upward direction, and wherein the heated gaseous cooking medium, when traveling in the substantially upward direction, does not directly impinge the top surfaces of the food products and when traveling in the substantially downward direction, does not directly impinge the bottom surfaces of the food products.