| 摘要 |
Embodiments of the present invention can be used in situations in which heat and mass-transfer modified product, such as individual-sized pizzas, are to be prepared in relatively short periods of time, for example in one to five minutes. Through structural design features and air manipulation, embodiments of the invention provide distinct advantages over the prior art, including improving quality control by increasing uniformity of heating across the oven and within each particular product, decreasing required baking time by increasing the effectiveness of impinging air jets through air pulsation and fluctuation, and maintaining uniformity of air flow to contact the baked product substantially perpendicular to its surface. Tubes or pipes possessing impingement nozzles permit the use of compressed air instead of fans. Embodiments of the invention permit more compact oven design, better control of air jet parameters, and quieter oven operation, and other advantages. |
