Equipment for the controlled and uniform cooking of foods of lesser thicknesses

摘要

PCT No. PCT/BR86/00006 Sec. 371 Date Jan. 16, 1987 Sec. 102(e) Date Jan. 16, 1987 PCT Filed May 7, 1986 PCT Pub. No. WO86/06602 PCT Pub. Date Nov. 20, 1986.Equipment for the controlled and uniform cooking of foods of lesser thickness so that cooking occurs uniformly on the whole upper surface of the food and uniformly on the whole lower surface of the food comprising a base having a hole; a lower burner disposed below the hole; a heat conducting plate disposed over the hole, a lower surface of food resting on the plate being uniformly cooked by the thermal conduction from the lower burner through the plate; a chamber having an open bottom spaced from the plate; an upper burner disposed in the chamber; a fume deflector device mounted to the chamber and mounted between the upper burner and the heat conducting plate for deflecting and evenly distributing hot fumes generated by the upper burner so that a uniform column of hot fumes descends vertically toward the heat conducting plate and strike perpendicularly over an upper surface of food resting on the plate; and a deflector ring encircling and concentric with the chamber and having a lower end in contact with at least one of the plate and the base, the deflector ring being spaced from and mounted to the chamber so as to define an annular-shaped gap therebetween, whereby hot fumes, after striking the surface of food resting on the plate, are conveyed away from the plate.