US2006249138A1PendingUtilityA1

Convection oven for bakery goods

50
Individually held — no corporate assignee on recordPriority: Sep 4, 2002Filed: Jun 26, 2006Published: Nov 9, 2006
Est. expirySep 4, 2022(expired)· nominal 20-yr term from priority
Inventors:Robert J. FriedrichJennifer Friedrich-Prago
A21B 1/26
50
PatentIndex Score
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Cited by
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References
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Claims

Abstract

A batch-type convection oven for bakery goods of the type having a front wall, a back wall, a pair of opposed side walls, a floor, a top and an opening in the front wall for permitting at least one multi-layer wheeled cart to be pushed into and removed from the oven. The oven includes a fan for circulating heated air in a closed path to the interior of the oven; a plenum attached to one wall of the oven, the plenum having at least one row of vertically arranged air outlets; an air return located in one wall of the oven for receiving the heated air after it has passed through the interior of the oven and for returning the air to the inlet of the fan and an air flow control system.

Claims

exact text as granted — not AI-modified
1 . A convection oven for bakery goods of the type having a front wall, a back wall, a pair of opposed side walls, a floor, a top and an opening in said front wall for permitting at least one multi-layer wheeled cart to be pushed into and removed from said oven, said oven comprising: 
 (a) a fan for circulating heated air in a closed path to the interior of said oven;    (b) a plenum attached to one wall of said oven, said plenum having at least one row of vertically arranged air outlets; and    (c) an air return located in one wall of said oven for receiving the heated air after it has passed through the interior of said oven and for returning the air to the inlet of said fan.    
   
   
       2 . The apparatus according to  claim 1 , further including an air flow control system.  
   
   
       3 . The apparatus according to  claim 2 , wherein said airflow control system includes an alternating baffle system.  
   
   
       4 . The apparatus according to  claim 3 , wherein said alternating baffle system is a partial alternating baffle system.  
   
   
       5 . The apparatus according to  claim 4 , wherein less than about 80% of the air is baffled.  
   
   
       6 . The apparatus according to  claim 5 , wherein the partial dampening ratio of un-baffled air to baffled air is about 70/30.  
   
   
       7 . The apparatus according to  claim 1 , wherein the capacity of said fan is about 1200 CFM.  
   
   
       8 . The apparatus according to  claim 7 , wherein the volume of said oven is about 120 cubic feet.  
   
   
       9 . The apparatus according to  claim 8 , wherein the ratio of the capacity of said fan to the volume of said oven produces about 10 air changes per minute.  
   
   
       10 . The apparatus according to  claim 1 , wherein said air return is located at the bottom of one of said sidewalls for reducing variations in top to bottom heating within said oven.  
   
   
       11 . The apparatus according to  claim 1 , wherein said air return includes a low air resistant grate surface.  
   
   
       12 . The apparatus according to  claim 11 , wherein said low air resistant grate surface includes a plurality inwardly flared apertures.  
   
   
       13 . A convection oven for bakery goods of the type having a front wall, a back wall, a pair of opposed side walls, a floor, a top and an opening in said front wall for permitting at least one multi-layer wheeled cart to be pushed into and removed from said oven, said oven comprising: 
 (a) a fan for circulating heated air in a closed path to the interior of said oven;    (b) a plenum attached to one wall of said oven, said plenum having at least one row of vertically arranged air outlets having outwardly flared ends; and    (c) an air return located in one wall of said oven for receiving the heated air after it has passed through the interior of said oven and for returning the air to the inlet of said fan.    
   
   
       14 . The apparatus according to  claim 13 , further including a second row of vertically arranged air outlets adjacent the same wall as said first row.  
   
   
       15 . The apparatus according to  claim 14 , wherein said second row of vertically arranged air outlets are on the same wall as said first row.  
   
   
       16 . The apparatus according to  claim 13 , wherein said outwardly flared ends extend about one-quarter inch beyond said vertically arranged air outlets.  
   
   
       17 . The apparatus according to  claim 13 , wherein said vertically arranged air outlets extend from the floor of said oven and are spaced apart from the top of said oven for reducing the volume of heated air adjacent to the top of said oven.  
   
   
       18 . The apparatus according to  claim 13 , wherein said vertically arranged air outlets are spaced apart from one another by about every 4 inches.  
   
   
       19 . The apparatus according to  claim 13 , wherein said plenum further includes an air direction baffle between said fan and said air outlets.  
   
   
       20 . A convection oven for bakery goods of the type having a front wall, a back wall, a pair of opposed side wall, a floor, a top and an opening in said front wall for permitting at least one multi-layer wheeled cart to be pushed into and removed from said oven, said oven comprising: 
 (a) a fan for circulating heated air in a closed path to the interior of said oven;    (b) a plenum attached to one wall of said oven, said plenum having at least one row of vertically arranged air outlets having outwardly flared ends;    (c) an air return located in one wall of said oven for receiving the heated air after it has passed through the interior of said oven and for returning the air to the inlet of said fan; and    (d) an airflow control system.    
   
   
       21 . The apparatus according to  claim 20 , wherein said airflow control system includes an alternating baffle system.  
   
   
       22 . The apparatus according to  claim 21 , wherein said alternating baffle system is a partial alternating baffle system.  
   
   
       23 . The apparatus according to  claim 22 , wherein less than about 80% of the air is baffled.  
   
   
       24 . The apparatus according to  claim 23 , wherein the partial dampening ratio of un-baffled air to baffled air is about 70/30.  
   
   
       25 . The apparatus according to  claim 20 , wherein the capacity of said fan is about 1200 CFM.  
   
   
       26 . The apparatus according to  claim 25 , wherein the volume of said oven is about 120 cubic feet.  
   
   
       27 . The apparatus according to  claim 26 , wherein the ratio of the capacity of said fan to the volume of said oven produces about 10 air changes per minute.  
   
   
       28 . The apparatus according to  claim 20 , wherein said air return is located at the bottom of one of said sidewalls for reducing variations in top to bottom heating within said oven.  
   
   
       29 . The apparatus according to  claim 20 , wherein said air return includes a low air resistant grate surface.  
   
   
       30 . The apparatus according to  claim 29 , wherein said low air resistant grate surface includes a plurality inwardly flared apertures.  
   
   
       31 . The apparatus according to  claim 20 , further including a second row of vertically arranged air outlets adjacent to the same wall as said first row.  
   
   
       32 . The apparatus according to  claim 21 , wherein said second row of vertically arranged air outlets are on the same wall as said first row.  
   
   
       33 . The apparatus according to  claim 20 , wherein said outwardly flared ends extend about one-quarter inch beyond said vertically arranged air outlets.  
   
   
       34 . The apparatus according to  claim 20 , wherein said vertically arranged air outlets extend from the floor of said oven and are spaced apart from the top of said oven for reducing the volume of heated air adjacent to the top of said oven.  
   
   
       35 . The apparatus according to  claim 20 , wherein said vertically arranged air outlets are spaced apart from one another by about every 4 inches.  
   
   
       36 . The apparatus according to  claim 20 , wherein said plenum further includes an air direction baffle between said fan and said air outlets.  
   
   
       37 . A cart of baked goods that have been baked in batch-type convection oven for bakery goods, wherein 95% of the baked goods on the cart are within 50% of the mean doneness value of all baked goods on the cart.  
   
   
       38 . The cart of baked goods according to  claim 37 , wherein said baked goods on the top portion and the bottom portion of the cart are substantially uniformly baked with respect to each other.  
   
   
       39 . The cart of baked goods according to  claim 37 , wherein 95% of said baked goods on the cart are within 33% of the mean doneness value of all baked goods on the cart at about 5 air changes per minute.  
   
   
       40 . The cart of baked goods according to  claim 39 , wherein 95% of said baked goods on the cart are within 5% of the mean doneness value of all baked goods on the cart at about 5 air changes per minute.  
   
   
       41 . The cart of baked goods according to  claim 40 , wherein 95% of said baked goods on the cart are within 2% of the mean doneness value of all baked goods on the cart at about 5 air changes per minute.  
   
   
       42 . The cart of baked goods according to  claim 37 , wherein 95% of said baked goods on the cart are within 16% of the mean doneness value of all baked goods on the cart at about 10 air changes per minute.  
   
   
       43 . The cart of baked goods according to  claim 42 , wherein 95% of said baked goods on the cart are within 2% of the mean doneness value of all baked goods on the cart at about 10 air changes per minute.  
   
   
       44 . The cart of baked goods according to  claim 43 , wherein said baked goods on the cart are substantially uniformly baked at about 10 air changes per minute.  
   
   
       45 . The cart of baked goods according to  claim 37 , wherein said baked goods are selected from the group comprising breads, pies, and cakes.  
   
   
       46 . The cart of baked goods according to  claim 45 , wherein said baked goods are dinner rolls.  
   
   
       47 . The cart of baked goods according to  claim 46 , wherein said dinner rolls are arranged on trays in the cart in rows of 4 and columns of 5.  
   
   
       48 . A cart of baked goods that have been baked in batch-type convection oven for bakery goods, wherein 95% of the baked goods on the cart are within 50% of the mean doneness value of all baked goods on the cart and wherein 95% of said baked goods on the front portion and the back portion of the cart are within 30% of the mean doneness value of each other.  
   
   
       49 . A cart of baked goods that have been baked in batch-type convection oven for bakery goods, wherein 95% of the baked goods on the cart are within 50% of the mean doneness value of all baked goods on the cart; and wherein 95% of said baked goods on the front portion and the back portion of the cart are within 30% of the mean doneness value of each other; and wherein said baked goods on the top portion and the bottom portion of the cart are substantially uniformly baked with respect to each other.  
   
   
       50 . The cart of baked goods according to  claim 49 , wherein 95% of said baked goods on the cart are within 33% of the mean doneness value of all baked goods on the cart at about 5 air changes per minute.  
   
   
       51 . The cart of baked goods according to  claim 50 , wherein 95% of said baked goods on the cart are within 5% of the mean doneness value of all baked goods on the cart at about 5 air changes per minute.  
   
   
       52 . The cart of baked goods according to  claim 51 , wherein 95% of said baked goods on the cart are within 2% of the mean doneness value of all baked goods on the cart at about 5 air changes per minute.  
   
   
       53 . The cart of baked goods according to  claim 49 , wherein 95% of said baked goods on the cart are within 16% of the mean doneness value of all baked goods on the cart at about 10 air changes per minute.  
   
   
       54 . The cart of baked goods according to  claim 53 , wherein 95% of said baked goods on the cart are within 2% of the mean doneness value of all baked goods on the cart at about 10 air changes per minute.  
   
   
       55 . The cart of baked goods according to  claim 54 , wherein said baked goods on the cart are substantially uniformly baked at about 10 air changes per minute.  
   
   
       56 . The cart of baked goods according to  claim 49 , wherein said baked goods are selected from the group comprising breads, pies, and cakes.  
   
   
       57 . The cart of baked goods according to  claim 56 , wherein said baked goods are dinner rolls.  
   
   
       58 . The cart of baked goods according to  claim 57 , wherein said dinner rolls are arranged on trays in the cart in rows of 4 and columns of 5.  
   
   
       59 . A method for operating a convection oven for bakery goods of the type having a front wall, a back wall, a pair of opposed side wall, a floor, a top and an opening in said front wall for permitting at least one multi-layer wheeled cart to be pushed into and removed from said oven, said method comprising the steps of: 
 (a) circulating heated air in a closed path to the interior of said oven through at least one row of vertically arranged air outlets having outwardly flared ends; and    (b) receiving the heated air after it has passed through the interior of said oven through an air return located in one wall of said oven.    
   
   
       60 . A method for operating a convection oven for bakery goods of the type having a front wall, a back wall, a pair of opposed side wall, a floor, a top and an opening in said front wall for permitting at least one multi-layer wheeled cart to be pushed into and removed from said oven, said method comprising the steps of: 
 (a) circulating heated air in a closed path to the interior of said oven through at least one row of vertically arranged air outlets having outwardly flared ends; and    (b) receiving the heated air after it has passed through the interior of said oven through an air return located in one wall of said oven.    
   
   
       61 . A method for operating a convection oven for bakery goods of the type having a front wall, a back wall, a pair of opposed side wall, a floor, a top and an opening in said front wall for permitting at least one multi-layer wheeled cart to be pushed into and removed from said oven, said method comprising the steps of: 
 (a) circulating heated air in a closed path to the interior of said oven through at least one row of vertically arranged air outlets having outwardly flared ends;    (b) receiving the heated air after it has passed through the interior of said oven through an air return located in one wall of said oven; and    (c) controlling the airflow in said oven by an alternating baffle.    
   
   
       62 . The method according to  claim 61 , wherein said alternating baffle is a partial alternating baffle.

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