HIGH-SPEED COOKING OVEN WITH OPTIMIZED COOKING EFFICIENCY

摘要

The present invention is directed to improving the conventional high-spee d cooking oven based on a combination of hot air impingement and microwave h eating by providing a time-dependent spatial varation in the net air impinge ment and/or net microwave energy applied to the food product in the oven Thi s 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 companson to the conventional high-speed cooking oven In addit ion, under the present invention, the cooking efficiency may be further opti mized by dimensioning the nozzles for hot air impingement to tighten impinge ment plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load.