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WO1999030565A1 - Four a onde lumineuse avec transporteur automatique d'aliments - Google Patents

Four a onde lumineuse avec transporteur automatique d'aliments Download PDF

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Publication number
WO1999030565A1
WO1999030565A1 PCT/US1998/026761 US9826761W WO9930565A1 WO 1999030565 A1 WO1999030565 A1 WO 1999030565A1 US 9826761 W US9826761 W US 9826761W WO 9930565 A1 WO9930565 A1 WO 9930565A1
Authority
WO
WIPO (PCT)
Prior art keywords
lightwave
oven
conveyor
cooking
food
Prior art date
Application number
PCT/US1998/026761
Other languages
English (en)
Inventor
Eugene R. Westerberg
William P. Minnear
William H. Sehestedt
Original Assignee
Quadlux, Inc.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Quadlux, Inc. filed Critical Quadlux, Inc.
Priority to AU19207/99A priority Critical patent/AU1920799A/en
Publication of WO1999030565A1 publication Critical patent/WO1999030565A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/02—Bakers' ovens characterised by the heating arrangements
    • A21B1/06—Ovens heated by radiators
    • A21B1/22—Ovens heated by radiators by electric radiators
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/42—Bakers' ovens characterised by the baking surfaces moving during the baking
    • A21B1/48—Bakers' ovens characterised by the baking surfaces moving during the baking with surfaces in the form of an endless band

Definitions

  • This invention relates to the field of lightwave or radiant source ovens. More particularly, this invention relates to lightwave ovens having conveyor mechanisms which carry food items beneath or between arrays of radiant energy sources.
  • oven types can be categorized in four cooking forms; conduction cooking, convection cooking, infra-red radiation cooking and microwave radiation cooking.
  • Cooking just requires the heating of the food. Baking of a product from a dough, such as bread, cake, crust, or pastry, requires not only heating of the product throughout but also chemical reactions coupled with driving the water from the dough in a predetermined fashion to achieve the correct consistency of the final product and finally browning the outside. Following a recipe when baking is very important. An attempt to decrease the baking time in a conventional oven by increasing the temperature results in a damaged or destroyed product.
  • Radiant cooking methods can be classified by the manner in which the radiation interacts with the foodstuff molecules. For example, starting with the longest wavelengths for cooking, the microwave region, most of the heating occurs because the radiant energy couples into the bipolar water molecules causing them to rotate. Viscous coupling between water molecules converts this rotational energy into thermal energy, thereby heating the food. Decreasing the wavelength to the long-wave infra-red regime, the molecules and their component atoms resonantly absorb the energy in well-defined excitation bands. This is mainly a vibrational energy absorption process. In the near-visible region of the spectrum, the main part of the absorption is due to higher frequency coupling to the vibrational modes.
  • This cooking speed is attributable to the range of wavelengths and power levels that are used.
  • wavelengths in the visible range (.39 to .77 ⁇ m, or reduced visible range 0.4 to 0.7 ⁇ m) and the near-visible range (.77 to 1.4 ⁇ m) have fairly deep penetration in most foodstuffs.
  • This range of deep penetration is mainly governed by the absorption properties of water.
  • the characteristic penetration distance for water varies from about 50 meters in the visible to less than about 1 mm at 1.4 microns.
  • Several other factors modify this basic absorption penetration.
  • electronic absorption of the food molecules reduces the penetration distance substantially, while scattering in the food product can be a strong factor throughout the region of deep penetration.
  • Measurements show that the typical average penetration distances for light in the visible and near-visible region of the spectrum varies from 2-4 mm for meats to as deep as 10 mm in some baked goods and liquids like non-fat milk.
  • the region of deep penetration allows the radiant power density that impinges on the food to be increased, because the energy is deposited in a fairly thick region near the surface of the food, and the energy is essentially deposited in a large volume, so that the temperature of the food at the surface does not increase rapidly. Consequently the radiation in the visible and near-visible regions does not contribute greatly to the exterior surface browning.
  • the penetration distance decreases substantially to fractions of a millimeter, and for certain absorption peaks down to 0.001 mm.
  • the power in this region is absorbed in such a small depth that the temperature rises rapidly, driving the water out and forming a crust. With no water to evaporate and cool the surface the temperature can climb quickly to 300° F. This is the approximate temperature where the set of browning reactions (Maillard reactions) are initiated. As the temperature is rapidly pushed even higher to above 400° F the point is reached where the surface starts to burn.
  • the penetration depth is not uniform across the deeply penetrating region of the spectrum. Even though water shows a very deep penetration for visible radiation, i.e., many meters, the electronic absorptions of the food macromolecules generally increase in the visible region. The added effect of scattering near the blue end (.39 ⁇ m) of the visible region reduces the penetration even further. However, there is little real loss in the overall average penetration because very little energy resides in the blue end of the blackbody spectrum. Conventional ovens operate with radiant power densities as high as about 0.3 W/cm 2 (i.e. at 400 °F).
  • the lightwave oven energy penetrates deeper into the food than the radiant energy of a conventional oven, thus cooking the food interior faster. Therefore, higher power densities can be used in a lightwave oven to cook food faster with excellent quality. For example, at about
  • Fast cooking can be accomplished with a ratio substantially below 1 , and it has been shown that enhanced cooking and baking can be achieved with ratios down to 0.4 (40:60, or 40% in the range of .39 to 1.4) for most foods, and lower for thin foods, e.g., pizza and foods with a large portion of water, e.g., meats.
  • the surface power densities must be decreased with decreasing power ratio so that the slower speed of heat conduction can heat the interior of the food before the outside burns. It should be remembered that it is generally the burning of the outside surface that sets the bounds for maximum power density that can be used for cooking. If the power ratio is reduced below about 0.25 (25:75), the power densities that can be used are comparable with conventional cooking and no speed advantage results.
  • the power ratio can be translated into effective color temperatures, peak intensities, and visible component percentages. For example, to obtain a power ratio of 1 , it can be calculated that the corresponding blackbody would have a temperature of 3000°K, with a peak intensity at .966 ⁇ m and with 12% of the radiation in the full visible range of .39 to .77 ⁇ m (or 10% in the reduced visible range of 0.4 to 0.7 ⁇ m).
  • Tungsten halogen quartz bulbs have spectral characteristics that follow the blackbody radiation curves fairly closely. Commercially available tungsten halogen bulbs have successfully been used with color temperatures as high as 3400 °K.
  • Lightwave ovens can use one or more lamps, such as commercially available tungsten halogen lamps, or an array of several lamps either operated in unison or selectively operated in varying combinations as necessary for the particular food item sought to be cooked.
  • These radiation sources are ordinarily positioned on opposite sides of the food item.
  • the walls of the surrounding food chamber are preferably made from highly reflective surfaces.
  • the visible and infrared waves from the radiation sources impinge directly on the food item and are also reflected off the reflective surfaces and onto the food item from many angles. This reflecting action improves oven efficiency uniformity of cooking.
  • a device of this type typically includes a chamber having open ends and containing infrared cooking elements, and a horizontal conveyor belt which carries food into one open end, through the cooking chamber, and out the other end.
  • Such devices may not be well suited for lightwave cooking applications for a number of reasons.
  • the present invention is a lightwave conveyor oven and method of cooking using a lightwave conveyor oven.
  • the oven includes an oven chamber having a food entry port and a food exit port, a moveable food conveyor extending through the oven chamber, and at least one lightwave cooking lamp disposed within the chamber.
  • the lightwave cooking lamp is illuminated, causing it to emit lightwave cooking energy.
  • An item of food is placed on the moveable conveyor, and the conveyor is caused to move the food through the oven chamber causing the food to be exposed to the lightwave cooking energy.
  • Fig. 1 is a partially cut away perspective view of a first embodiment of a lightwave conveyor-style cooking apparatus according to the ' present invention.
  • Fig. 2 is a front elevation view of the support panel of the lightwave conveyor oven of Fig. 1.
  • Fig. 3 is a front elevation view of a lamp reflector of the lightwave conveyor oven of Fig. 1.
  • Fig. 4 is a cross-sectional end view of the lamp reflector of Fig. 3.
  • Fig. 5 is a side plan view of the lamp reflector of Fig. 4.
  • Fig. 6 is a perspective view of a second embodiment of a lightwave conveyor-style cooking apparatus.
  • Fig. 7 is a side elevation view of a third embodiment of a lightwave conveyor-style cooking apparatus.
  • a first embodiment of a lightwave conveyor oven 10 is particularly suitable for roasting, cooking, broiling or baking items such as meats and bread products which can be passed through a cooking chamber on a vertical conveyor.
  • One or more cooking lamps are positioned within the cooking chamber.
  • the vertical orientation of this embodiment is desirable in that it prevents drippings and crumbs from falling onto the lamps or lamp shields where they might reduce transmission of radiant energy and thus decrease cooking efficiency.
  • a horizontal or other non-vertical lightwave cooking conveyor may alternatively be used and produce highly beneficial cooking results.
  • the first embodiment includes a housing 12 having a front wall 14 and a rear wall 16. Pairs of spaced support panels 18 are mounted inside the housing 12 near both the front and rear walls 14, 16 (only the front support panels can be seen in Fig. 1).
  • the support panels are formed of substantially rectangular sheets of reflective material, such as Alanod aluminum or other highly polished metal.
  • Each support panel is provided with three holes 20, each located near a corner of the rectangular sheet.
  • An elongate slot 22 is formed in the support panel 18 next to a pair of the holes 20.
  • top rollers 26 are rotatably mounted to extend between the interior surfaces of the front and back walls 14, 16. As can be seen in the drawings, the top rollers 26 are vertically aligned with the outermost corner rollers 24c and are located higher within the chamber than are the uppermost corner rollers 24a.
  • a belt 28 extends around a top roller 26 and three corner rollers 24a,b and c to form a loop. There are therefore two loops within the chamber: a first loop 29a which in Fig. 1 is located at the left side of the chamber, and a second loop 29b which is at the right side of Fig. 1. Because the top rollers 26 are located at higher points within the oven than are the uppermost corner rollers 24a, each loop has a top side 31a which angles downwardly towards the opposing belt. Each belt further includes substantially vertical side sections 31b, 31c and a substantially horizontal bottom section 31 d. A motor is engaged to at least some of the belts to cause movement of the belts when activated.
  • Each belt is preferably a stainless steel wire link belt utilizing 1/2" pitch, 0.72 inch diameter wire.
  • the interior side sections 31b of the belts are spaced from one another by a distance selected so that food items having common thickness (i.e. a common range of thicknesses for chicken, steaks and other types of food likely to be cooked using an apparatus of this type), will become engaged between the interior side sections 31b, as will be described in detail below.
  • the spacing may be manually or automatically adjustable to allow the conveyor to be used for a variety of foods having a variety of food thicknesses.
  • each reflector 30 includes a rectangular plate 32, a pair of walls 34 extending angularly from the plate, and pair of beveled sections 36 extending angularly from the walls 34. It should be appreciated that other reflector configurations may be envisioned to optimize the amount of radiant energy from the lamps that is reflected onto the food. Slots 38a, 38b are formed in the walls 34 and are proportioned for receiving elongate lamps 39, with each lamp 39 supported between one of the slots 38a and a corresponding slot 38b. In the embodiment shown in the drawings, the reflectors are configured such that an array of seven such lamps are mounted in each reflector. The lamps are secured in these positions and electrically connected to a power source using conventional means.
  • Lightwave cooking lamps producing visible, near-visible and infrared radiation as described in the Background section such as quartz-halogen tungsten lamps, quartz-arc lamps or equivalent lamps are preferably used in the embodiments described herein.
  • the lamps are preferably operated at a color temperature of at least 2100°K, preferably between 2500 and 3000° K, and most preferably above 2800°K, to take full advantage of the amounts of visible and near- visible radiant energy emitted at these color temperatures. It has been found that cooking with at least approximately 40-50% of the radiant energy in the visible and near-visible ranges of the electromagnetic spectrum provides substantial speed advantages over conventional cooking techniques using primarily infrared energy. If blackbody sources are used, 40% of the radiant energy in the range of .39 - 1.4 microns correlates to a color temperature of approximately 2560°K.
  • Lamp shields 46 are disposed within the elongate slots 22 in the support plates 18, such that each lamp shield 46 extends between a front and a rear lamp plate 18 and such that each array of seven lamps is disposed between a reflector plate 32 and a lamp shield 46.
  • the shields can be formed from materials, such as high quality heat- resistant glasses and pyroceramic materials, that are transparent to visible, non-visible and infrared radiations.
  • the shields are plates made of a glass or a glass-ceramic material that has a very small thermal expansion coefficient.
  • glass- ceramic material available under the trademarks Pyroceram, Neoceram and Robax, and the glass material available under the name Pyrex may be used. These lamp shields isolate the lamps and reflecting surfaces so that drips, food splatters and food spills do not affect operation of the oven, and they are easily cleaned since each shield consists of a single, plate of glass or glass-ceramic material.
  • a base wall 40 (Fig. 5) which includes a rectangular cutout 42.
  • a motor is activated to cause rotation of the rollers.
  • the roller spindles engage the loops 29a, 29b, causing them to move continuously in the direction of the arrows shown in Fig. 1 (i.e., such that the angled top portions 31a and the inner side portions 31b move downwardly). Items of food are introduced into the chamber via the cutout in the top wall 44 of the housing, and fall onto top portions 31a or inner side portions 31b of the loops 29a, 29b. Movement of the loops 29a, 29b carries the food between the loops, such that the food becomes pinched between inner side portions 31b.
  • a sensor detects the presence of food items entering the chamber, and, in response, causes a signal to be initiated which causes the lamps to be illuminated.
  • the food is carried through the chamber by the belts where it is exposed to the cooking effects of the lamps.
  • the speed with which the conveyor carries the food through the chamber depends on the amount of power which will be delivered by the lamps and the amount of time needed to cook the food at the given power.
  • a second embodiment of a lightwave conveyor oven is shown in Fig. 6.
  • the second embodiment is preferably a conveyor oven having a conveyor 100 which carries food through a lightwave cooking section 102 and a conventional cooking section 104.
  • the conventional cooking section 104 may be of the type in which infrared cooking elements and/or fixtures for cooking by directing heated air onto the foodstuffs are located within a housing through which the conveyor 100 passes.
  • the conventional and lightwave cooking sections are adjacent to one another, although other configurations are possible.
  • the lightwave and conventional cooking fixtures may be housed together in a single housing.
  • the lightwave cooking conveyor may be provided without a conventional cooking component and be used on its own for cooking and/or baking.
  • the lightwave cooking section 102 includes a reflectorized box 106 having lightwave cooking elements 108 of the types described above installed inside.
  • the lightwave cooking elements 108 may be positioned in a number of configurations within the box, such as above and/or below the conveyor. It may be desired to fit the box 106 to have baffles which minimize the amount of radiant energy which can escape from the box 106 and which thereby minimize losses of efficiency.
  • the front edge of the reflectorized box 106 i.e. the edge below which the food enters the box 106) may extend well beyond the regions in which the elements 108 are mounted to minimize loss of radiant energy out the opening of the oven.
  • the edge may also be blackened to prevent radiant energy from reflecting off the edge of the reflector box and out of the oven.
  • Lightwave conveyor ovens are preferably configured so that the lamps may be independently controlled, and so that their intensities may be modulated so that particular types of food items get the proper amount of cooking energy. This is desirable because different foods have different absorption characteristics and thus cook differently when exposed to lightwave cooking energy.
  • the lamps may operate at a certain percentage of full intensity to cook a meat product, and then adjusted to another percentage of full intensity to cook a pizza or baked product.
  • a plurality of sensors 110 may be arranged within the box 106, such as beneath the conveyor.
  • the sensors detect the presence and location of food entering the oven and initiate illumination of the cooking elements 108 to which the food will be exposed as it travels along the conveyor.
  • one group of lamps is illuminated due to detection of a pizza by the sensors.
  • Another group of lamps has remained in an "off 1 condition because no food has been detected by the sensors corresponding to that section of the lamp array.
  • the food may first be subjected in the lightwave component 102 to deeply penetrating radiation in the visible and near-visible range of the electromagnetic spectrum in order to quickly heat the interior regions of the food.
  • the food is then carried into the conventional component where the food is browned and finished using conventional hot air and infra-red heating.
  • the conveyor oven according to the second embodiment has a number of advantages over conventional conveyor ovens. First, it is capable of quickly cooking foods to a high level of quality. Second, it allows for instantaneous and independent heating control of serially placed food items. Thus, the oven could cook and bake a variety of foods that could not be sequentially cooked and/or baked using a constant power conveyor in which only the conveyor belt speed could be adjusted. Thus, for example, a pizza could be cooked in the oven and be immediately followed by a bread product or another type of food without adjusting belt speed as must be done using conventional conveyor ovens. Instead, lamp intensity (or color temperature) may be adjusted upwardly or downwardly between food items to appropriately cook each type of food placed into the oven.
  • a third advantage is that, because the conventional portion 104 of the oven is to be used only for finishing the cooking cycle, the conventional portion and the conveyor may be made shorter (in terms of the length of the conveyor travel path) than in conventional conveyors and so the oven may be provided to have a much smaller footprint than that currently found on conveyor ovens.
  • FIG. 7 shows a third embodiment of a conveyor oven according to the present which, like the second embodiment, is a combination lightwave/conveyor oven.
  • the third embodiment is particularly suitable for retrofitting existing conventional convection ovens having conveyor belts. It includes a reflector having lamps of the type used for lightwave cooking mounted therein. The lamps are preferably oriented such that the long axis of each lamp is not parallel to the plane of the conveyor belt as shown, although they may be positioned such that they extend parallel to the food conveyor. A series of lamps is mounted within the reflector to achieve the appropriate power density while minimizing space over the conveyor and thus minimizing the overall footprint needed for the oven.
  • a source of a portion of the heated air used to cook the food in the convection portion of the oven may be in the air that is typically used to cool lightwave cooking lamps to maintain lamp efficiency.
  • the air that is used to cool the lamps is vented from the ovens.
  • this air, which is ultimately heated by the lamps can be used to form a "hot air curtain" at the entrance to the oven, or to preheat the convection portion of the oven, or (if sufficiently heated) to perform direct cooking of the food.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Electric Stoves And Ranges (AREA)
  • Baking, Grill, Roasting (AREA)

Abstract

La présente invention concerne un four à transporteur à onde lumineuse (10) et le procédé de cuisson faisant appel audit four (10). Le four comprend une chambre de cuisson munie d'une porte d'entrée et d'une porte de sortie des aliments, un transporteur mobile d'aliments (24a-24c, 26, 28, 29a and 29b) positionné à l'intérieur de la chambre, et au moins une lampe de cuisson à onde lumineuse positionnée à l'intérieur de la chambre.
PCT/US1998/026761 1997-12-17 1998-12-17 Four a onde lumineuse avec transporteur automatique d'aliments WO1999030565A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU19207/99A AU1920799A (en) 1997-12-17 1998-12-17 Lightwave oven having automatic food conveyor

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US6981397P 1997-12-17 1997-12-17
US60/069,813 1997-12-17
US21289298A 1998-12-16 1998-12-16
US09/212,892 1998-12-16

Publications (1)

Publication Number Publication Date
WO1999030565A1 true WO1999030565A1 (fr) 1999-06-24

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Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1998/026761 WO1999030565A1 (fr) 1997-12-17 1998-12-17 Four a onde lumineuse avec transporteur automatique d'aliments

Country Status (2)

Country Link
AU (1) AU1920799A (fr)
WO (1) WO1999030565A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2796544A1 (fr) * 1999-07-22 2001-01-26 Roger Felix Sejalon Grilloir automatique multifonction
WO2001022823A1 (fr) * 1999-09-29 2001-04-05 Quadlux, Inc. Four transporteur a ondes lumineuses et son procede de fonctionnement
WO2017097780A1 (fr) * 2015-12-07 2017-06-15 Kammerer Gmbh Gril à rayonnement

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4072092A (en) * 1975-03-25 1978-02-07 Concordia Development Ab Method of and an apparatus for preparing a food product
US4164591A (en) * 1976-04-02 1979-08-14 Jeno F. Paulucci Method of heating a food article
US4244285A (en) * 1979-08-17 1981-01-13 Baker James F Oven
US4421015A (en) * 1980-05-16 1983-12-20 United Biscuits (Uk) Limited Radiant heat cooking apparatus
US4506652A (en) * 1984-01-06 1985-03-26 Nieco Corporation Pizza oven
US4554437A (en) * 1984-05-17 1985-11-19 Pet Incorporated Tunnel oven
US4781169A (en) * 1987-04-14 1988-11-01 Lincoln Foodservice Products, Inc. Oven with radiant panel
US4881519A (en) * 1988-07-18 1989-11-21 Lincoln Foodservice Products, Inc. Hot air oven having infra-red radiant surfaces
US5036179A (en) * 1988-05-19 1991-07-30 Quadlux, Inc. Visible light and infra-red cooking apparatus
US5197375A (en) * 1991-08-30 1993-03-30 The Middleby Corporation Conveyor oven control
US5382441A (en) * 1993-04-16 1995-01-17 The Pillsbury Company Method of processing food utilizing infrared radiation

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4072092A (en) * 1975-03-25 1978-02-07 Concordia Development Ab Method of and an apparatus for preparing a food product
US4164591A (en) * 1976-04-02 1979-08-14 Jeno F. Paulucci Method of heating a food article
US4244285A (en) * 1979-08-17 1981-01-13 Baker James F Oven
US4421015A (en) * 1980-05-16 1983-12-20 United Biscuits (Uk) Limited Radiant heat cooking apparatus
US4506652A (en) * 1984-01-06 1985-03-26 Nieco Corporation Pizza oven
US4554437A (en) * 1984-05-17 1985-11-19 Pet Incorporated Tunnel oven
US4781169A (en) * 1987-04-14 1988-11-01 Lincoln Foodservice Products, Inc. Oven with radiant panel
US5036179A (en) * 1988-05-19 1991-07-30 Quadlux, Inc. Visible light and infra-red cooking apparatus
US4881519A (en) * 1988-07-18 1989-11-21 Lincoln Foodservice Products, Inc. Hot air oven having infra-red radiant surfaces
US5197375A (en) * 1991-08-30 1993-03-30 The Middleby Corporation Conveyor oven control
US5382441A (en) * 1993-04-16 1995-01-17 The Pillsbury Company Method of processing food utilizing infrared radiation

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2796544A1 (fr) * 1999-07-22 2001-01-26 Roger Felix Sejalon Grilloir automatique multifonction
WO2001022823A1 (fr) * 1999-09-29 2001-04-05 Quadlux, Inc. Four transporteur a ondes lumineuses et son procede de fonctionnement
WO2017097780A1 (fr) * 2015-12-07 2017-06-15 Kammerer Gmbh Gril à rayonnement

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Publication number Publication date
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