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公开(公告)号：US08993945B2
公开(公告)日：2015-03-31
申请号：US13101073
申请日：2011-05-04
Applicant: Philip R. McKee , Scott S. Smith , Lee T. Vanlanen , Earl R. Winkelmann
Inventor： Philip R. McKee , Scott S. Smith , Lee T. Vanlanen , Earl R. Winkelmann
CPC classification number: H05B6/6485 , G05B15/02 , G05D23/1925 , G05D23/20
Abstract: An oven which runs on a 20 ampere single phase electrical service includes a cooking chamber comprising a top wall, a bottom wall, a first side wall and a second side wall, at least one microwave generator, at least one set of nozzles, tubes or apertures disposed above a food product disposed within the oven, at least one blower having an RPM in the range between about 3000 to about 4000 at 100 percent velocity, wherein the blower circulates at least a portion of gas from the nozzles, tubes or apertures into the cooking chamber substantially toward the food product and back to the nozzles, tubes or apertures, and a thermal energy source that heats the gas, wherein the heated gas at or near the food product disposed in the cooking chamber exhibits a flow rate of at least about 150 CFM.
Abstract translation: 运行于20安培单相电气服务的烤箱包括一个烹饪室，包括顶壁，底壁，第一侧壁和第二侧壁，至少一个微波发生器，至少一组喷嘴，管或 设置在设置在烘箱内的食品上方的孔，至少一个鼓风机，其转速在100％速度下在约3000至约4000之间的范围内，其中鼓风机将至少一部分来自喷嘴，管或孔的气体循环进入 烹饪室基本上朝向食品并且返回到喷嘴，管或孔以及加热气体的热能源，其中设置在烹饪室中的食品附近或附近的加热气体至少表现出至少的流速 约150 CFM。
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公开(公告)号：US08129665B2
公开(公告)日：2012-03-06
申请号：US12347303
申请日：2008-12-31
Applicant: Philip R. McKee , Earl R. Winkelmann
Inventor： Philip R. McKee , Earl R. Winkelmann
CPC classification number: H05B6/80 , H05B6/6408 , H05B6/6476 , H05B6/688 , H05B6/705 , Y02B40/143 , Y02B40/146 , Y02P60/833
Abstract: An improved heating apparatus is aimed at optimizing heat transfer and delivering an optimal heating efficiency in comparison to conventional heating apparatus. The improved heating apparatus includes tubes that generate plume arrays of a fluid (e.g., a gas, such as air) that is heated in a conduit. The tubes introduce the heated fluid into a chamber of the heating apparatus. The fluid is returned to the conduit through a return opening in the chamber. The path that the fluid travels in the chamber, from the tubes to the return air opening, is provided such that optimized heat transfer and optimal heating efficiency are facilitated.
Abstract translation: 与传统的加热装置相比，改进的加热装置旨在优化传热和提供最佳的加热效率。 改进的加热装置包括产生在导管中被加热的流体（例如气体，例如空气）的羽流阵列的管。 管将加热的流体引入加热装置的室中。 流体通过腔室中的返回开口返回到导管。 流体在腔室中从管道到返回空气开口的路径被设置成使得优化的传热和最佳的加热效率得到了方便。
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公开(公告)号：US20090166002A1
公开(公告)日：2009-07-02
申请号：US12347303
申请日：2008-12-31
Applicant: Philip R. McKee , Earl R. Winkelmann
Inventor： Philip R. McKee , Earl R. Winkelmann
IPC: F28D15/00
CPC classification number: H05B6/80 , H05B6/6408 , H05B6/6476 , H05B6/688 , H05B6/705 , Y02B40/143 , Y02B40/146 , Y02P60/833
Abstract: An improved heating apparatus is aimed at optimizing heat transfer and delivering an optimal heating efficiency in comparison to conventional heating apparatus. The improved heating apparatus includes tubes that generate plume arrays of a fluid (e.g., a gas, such as air) that is heated in a conduit. The tubes introduce the heated fluid into a chamber of the heating apparatus. The fluid is returned to the conduit through a return opening in the chamber. The path that the fluid travels in the chamber, from the tubes to the return air opening, is provided such that optimized heat transfer and optimal heating efficiency are facilitated.
Abstract translation: 与传统的加热装置相比，改进的加热装置旨在优化传热和提供最佳的加热效率。 改进的加热装置包括产生在导管中被加热的流体（例如气体，例如空气）的羽流阵列的管。 管将加热的流体引入加热装置的室中。 流体通过腔室中的返回开口返回到导管。 流体在腔室中从管道到返回空气开口的路径被设置成使得优化的传热和最佳的加热效率得到了方便。
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公开(公告)号：US20080283035A1
公开(公告)日：2008-11-20
申请号：US11981317
申请日：2007-10-31
Applicant: Philip R. McKee , Earl R. Winkelmann
Inventor： Philip R. McKee , Earl R. Winkelmann
IPC: A21B1/00
CPC classification number: H05B6/80 , H05B6/6476 , H05B6/74 , H05B2206/044 , Y02P60/833
Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load. With the optimized cooking efficiency provided by the present invention, the high speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts, preferably between 110 and 125 volts, with more productive results, so that the high-speed cooking technology may find a wider applicability and customer base.
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公开(公告)号：US06486453B1
公开(公告)日：2002-11-26
申请号：US09660410
申请日：2000-09-12
Applicant: Michael E. Bales , John Scott Brown , Virginia L. Harwell , Anthony E. Kendall , Susan K. Fisher , Pamela S. Kleese , Jill L. Means , Judith D. Barber , Philip R. McKee , James K. Pool, III
Inventor： Michael E. Bales , John Scott Brown , Virginia L. Harwell , Anthony E. Kendall , Susan K. Fisher , Pamela S. Kleese , Jill L. Means , Judith D. Barber , Philip R. McKee , James K. Pool, III
IPC: H05B668
CPC classification number: H05B6/6435 , H05B6/6473
Abstract: A cooking appliance includes a controller which calculates a desired percentage of hot air convection and microwave energy needed to perform a cooking operation based on selections made by a user through a menu driven display. The display prompts a user for a programming inputs, while also displaying operational information to the user as needed. The programming options enable the user to select between various different cooking operations and also provides for appealing cooking sequences to be stored as cooking recipes. As needed, certain pre-cooking functions are automatically performed, such as heating or cooling of the oven cavity, as needed.
Abstract translation: 烹饪器具包括控制器，该控制器基于通过菜单驱动显示器由用户进行的选择来计算进行烹饪操作所需的热空气对流和微波能量的所需百分比。 显示屏提示用户进行编程输入，同时根据需要向用户显示操作信息。 编程选项使用户可以在各种不同的烹饪操作之间进行选择，并且还提供要作为烹饪食谱存储的吸引人的烹饪序列。 根据需要，根据需要自动执行某些预烹饪功能，例如加热或冷却炉腔。
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Patent Agency Ranking
公开(公告)号：US5990466A
公开(公告)日：1999-11-23
申请号：US53960
申请日：1998-04-02
Applicant: Philip R. McKee , Earl R. Winkelman , John David Gidner
Inventor： Philip R. McKee , Earl R. Winkelman , John David Gidner
CPC classification number: H05B6/725 , H05B6/70 , H05B6/76 , H05B2206/044
Abstract: A microwave oven excitation system comprising a cylindrical microwave launcher for radiating microwave energy into a heating cavity of a microwave oven which is mounted adjacent to the heating cavity in either a substantially vertical position or a substantially horizontal position, a first hollow waveguide secured to the launcher, a first source of microwave energy at a predetermined operating frequency secured to the first waveguide, a second hollow waveguide secured to the launcher substantially perpendicular to the first waveguide, and a second source of microwave energy at a predetermined operating frequency secured to the second waveguide. Alternatively, a single waveguide is secured to the cylindrical launcher and has only a single source of microwave energy secured thereto. In either case, a mode stirrer can be installed within the cylindrical microwave launcher.
Abstract translation: 一种微波炉激励系统，包括用于将微波能量辐射到微波炉的加热腔中的圆柱形微波发射器，所述微波炉在基本垂直位置或基本上水平的位置附近安装在加热腔附近，第一中空波导固定到发射器 固定到第一波导的预定工作频率的第一微波能量源，固定到基本上垂直于第一波导的发射器的第二中空波导和固定到第二波导的预定工作频率的第二微波能量源 。 或者，单个波导固定到圆柱形发射器，并且仅具有固定到其上的单个微波能量源。 在任一情况下，可以在圆筒形微波发射器内安装模式搅拌器。
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公开(公告)号：US08759731B2
公开(公告)日：2014-06-24
申请号：US13102920
申请日：2011-05-06
Applicant: Philip R. McKee , Scott S. Smith , Lee T. Vanlanen , Earl R. Winkelmann
Inventor： Philip R. McKee , Scott S. Smith , Lee T. Vanlanen , Earl R. Winkelmann
CPC classification number: H05B6/6473 , H05B6/68 , H05B6/80
Abstract: A cooking oven system with a master-slave power assembly therebetween to allow for a single power connection to a 30 ampere single phase electrical outlet includes: a first oven which runs on about 15 amperes; and a second oven which runs on about 15 amperes with an electrical power system which includes a power cord that extends from the second oven to the electrical inlet of the first oven, thereby allowing the first oven to act as a power master to the second oven which acts as a slave by obtaining power from the first oven; wherein the heated gas at or near the food product disposed in the cooking chamber of either the first or second oven exhibits a flow rate of at least about 100 CFM at 100 percent velocity.
Abstract translation: 一种烹饪烤箱系统，其间具有主从功率组件，以允许与30安培单相电源插座的单电源连接，包括：第一烘箱，其运行在大约15安培; 以及第二烘箱，其在大约15安培上运行，电力系统包括从第二烘箱延伸到第一烘箱的电气入口的电源线，从而允许第一烘箱作为第二烤箱的功率母机 它通过从第一个烤箱获得电力作为奴隶; 其中设置在第一或第二烘箱的烹饪室中的食品附近或附近的加热气体在100％速度下表现出至少约100CFM的流速。
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公开(公告)号：US20130202761A1
公开(公告)日：2013-08-08
申请号：US13367164
申请日：2012-02-06
Applicant: Philip R. McKee
Inventor： Philip R. McKee
IPC: A23L1/01
Abstract: A method for cooking food items in an oven is disclosed. A history of instant oven temperatures is initially obtained during a cook of a first food item. A salient representation of the oven temperature history is stored in a non-volatile memory. The salient representation includes multiple average oven temperatures, each selected to represent a summary of the instant oven temperatures at various specific time periods throughout the cook of the first food item. During a cook of a second food item that is substantially similar to the first cook item, the current cook settings are dynamically adjusted during the cook of the second food item based on the results of a comparison between the instant oven temperatures and the stored average oven temperatures in order to duplicate the result of the cook of the first item.
Abstract translation: 公开了一种在烤箱中烹饪食物的方法。 在第一食品的烹饪期间最初获得即时烘箱温度的历史。 烤箱温度历史的显着表示存储在非易失性存储器中。 显着性表示包括多个平均烘箱温度，每个平均烘箱温度被选择以代表在第一食品烹饪过程中的各个特定时间段的即时烘箱温度的总结。 在基本上类似于第一烹饪物品的第二食品的烹饪期间，基于即时烘箱温度和所储存的平均烘箱之间的比较的结果，在第二食品的烹饪期间动态地调整当前烹饪设置 为了复制第一个项目的烹饪结果的温度。
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公开(公告)号：US08026463B2
公开(公告)日：2011-09-27
申请号：US12120497
申请日：2008-05-14
Applicant: Philip R. McKee , Earl R. Winkelmann , Kara Louise McKee
Inventor： Philip R. McKee , Earl R. Winkelmann , Kara Louise McKee
IPC: H05B6/64
CPC classification number: H05B6/80 , H05B6/6476 , H05B6/74 , H05B2206/044 , Y02P60/833
Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load. With the optimized cooking efficiency provided by the present invention, the high speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts, preferably between 110 and 125 volts, with more productive results, so that the high-speed cooking technology may find a wider applicability and customer base.
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公开(公告)号：US07921841B2
公开(公告)日：2011-04-12
申请号：US11981317
申请日：2007-10-31
Applicant: Philip R. McKee , Earl R. Winkelmann
Inventor： Philip R. McKee , Earl R. Winkelmann
CPC classification number: H05B6/80 , H05B6/6476 , H05B6/74 , H05B2206/044 , Y02P60/833
Abstract: The present invention is directed to improving the conventional high-speed cooking oven based on a combination of hot air impingement and microwave heating by providing a time-dependent spatial variation in the net air impingement and/or net microwave energy applied to the food product in the oven. This is aimed at optimizing heat transfer and microwave efficiencies in a high-speed cooking oven, thereby enabling the oven to deliver an optimal cooking efficiency in comparison to the conventional high-speed cooking oven. In addition, under the present invention, the cooking efficiency may be further optimized by dimensioning the nozzles for hot air impingement to tighten impingement plumes, subject to the space constraint of the oven's cooking chamber, and dimensioning the cooking chamber of the oven in integer multiples of the wavelength of the microwave energy to match the microwave load. With the optimized cooking efficiency provided by the present invention, the high speed cooking technology may now be extended to ovens operating on a power supply based on a voltage less than 220 volts, preferably between 110 and 125 volts, with more productive results, so that the high-speed cooking technology may find a wider applicability and customer base.
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