Forced moisture evacuation for rapid baking

Abstract

A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.

1 - 12 . (canceled) 
     
     
         13 . A method of baking a food product, comprising:
 receiving an unrisen food product within a baking compartment of a baking device;   allowing the unrisen food product to rest within the baking compartment for a time to allow the unrisen food product to rise;   operating a secondary blower to inject ambient air into the baking compartment after the time to allow the unrisen food product to rise is complete; and   heating the baking compartment to bake the food product.   
     
     
         14 . The method of  claim 13 , further comprising the step of operating the secondary blower after the heating step is complete. 
     
     
         15 . The method of  claim 14 , further comprising the step of operating the secondary blower until a measured temperature is within a range suitable for receiving another unrisen food product within the baking compartment and to allow the another unrisen food product to rest within the baking compartment for a time to allow the another unrisen food product to rise. 
     
     
         16 . The method of  claim 14 , further comprising the step of operating the secondary blower for a predetermined time to allow ambient air urged into the baking compartment to cool the baking compartment such that a measured temperature within the baking compartment is within a range suitable for receiving another unrisen food product within the baking compartment and to allow the another unrisen food product to rest within the baking compartment for a time to allow the another unrisen food product to rise. 
     
     
         17 . The method of  claim 13  wherein the baking device includes a blower wheel that is configured to selectively spray liquid when the blower wheel is rotating, and further comprising the step of spraying liquid from the blower wheel to increase a humidity within the baking compartment. 
     
     
         18 . The method of  claim 14 , wherein the baking device includes a blower wheel that is configured to selectively spray liquid when the blower wheel is rotating, and further comprising a step of spraying liquid from the blower wheel completing the step of operating the secondary blower after the heating step is complete. 
     
     
         19 . The method of  claim 17 , further comprising a step of operating the blower wheel after the step of heating the baking compartment to bake the food product is complete and after a step of monitoring a removal of the food product from the baking compartment is complete.