发明名称 |
High-speed cooking oven with optimized cooking efficiency |
摘要 |
The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the embodiments of the present invention, the cooking efficiency may be further optimized by providing a plenum between each wall of the cooking chamber and the housing of the oven.
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申请公布号 |
US8455797(B2) |
申请公布日期 |
2013.06.04 |
申请号 |
US20090424260 |
申请日期 |
2009.04.15 |
申请人 |
MCKEE PHILIP R.;WINKELMANN EARL R.;VANLANEN LEE T.;APPLIANCE SCIENTIFIC, INC. |
发明人 |
MCKEE PHILIP R.;WINKELMANN EARL R.;VANLANEN LEE T. |
分类号 |
F27D7/04;F24C15/32 |
主分类号 |
F27D7/04 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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