Abstract:
An indirectly heated, gas-fired tunnel oven has upper and lower heating sections (102, 104) with upper and lower heating means (116) defining a baking chamber between them. Each heating section (102, 104) has an associated gas-fired burner (106) arranged to provide heated gases to each heating means (116) through ducts (112). At least one section (102, 104) comprises a fan (120) arranged downstream at least one heating means (116), which fan is arranged to drive a flow of heated gases through at least one section (102, 104) and a duct (122) arranged to recirculate gases from the fan to a location upstream the heating means (116).
Abstract:
A system for support and securement of a thermal heating panel of a carousel oven upper a rotational axle includes a flat upper receiver formed of several diametric strips. The upper receiver is proportioned for complemental receipt of the heating panel. At, or integrally secured to, the bottom of the upper receiver, and situated polarly symmetrically about the axle, is a cradle proportioned for complemental fit upon a male drive shaft at an uppermost end of the axle. Due to the weight of the heating panel and its slow rate of rotation within the carousel oven, the force of gravity of the heating panel is sufficient to maintain the upper receiver and its cradle upon the male drive plate even in the absence of positive securement between the elements. Alternatively, the heating panel is entirely replaced by a grill-like surface, secured above or below the diametric strips to permit the grilling of types of meat or food other than those typically cooked upon the thermal plate panel. In to the grill-like surface may be formed pie-like recesses into which pods are placed, each provided with different quantity or type of food.
Abstract:
An improved cooking installation (2), characterised by comprising: a cooking chamber, at least one conveyor belt (10) positioned in said cooking chamber and following a spiral path of vertical axis, to receive food products and drive them from an inlet opening (14) to an outlet opening (16) of said chamber, a heat exchange circuit (30) comprising a bundle of pipes (44) disposed as a spiral inserted within said conveyor belt (10) and divided into several portions (60, 62) involving different vertically superposed zones of said cooking chamber and connected together in parallel, and to a heat control unit (32) for generating a heating fluid, means for independently regulating the flow rate of said heating fluid within said portions (60, 62) of the heat exchange circuit (30), a management and control unit for said thermal circuit and for the means for driving said conveyor belt.
Abstract:
A vertical cabinet (10) for transferring heat to food articles within that cabinet. The cabinet comprises a plurality of vertically spaced-apart support shelves (12, 14, 16) of a heat conductive material, for supporting food articles. An energy circulation element (28) is placed at the upper end of the cabinet for circulating energy through the shelves, and particularly through a serpentine shape thermalizing means (36) or power channel (68) enclosed entirely within the shelf. Inlet (54) and outlet (56) connectors provide for entry of the energy into and out of the shelves. Supply conduits (48) are provided within the cabinet for transferring the energy from the energy circulation element to the thermalizing means. Return (50) conduits within the cabinet facilitate return of the energy to the energy circulation element.
Abstract:
Polyvalent oven intended more particularly for the preparation of flambéed tarts, pizzas and the like. The oven is characterized in that the cooking compartment (1) is comprised by a sole plate (5) of which the length is smaller than that of the earth (2) and by a removable and locking vault (9) between a high position wherein it completely closes the cooking compartment and a low position wherein it delimits with the sole plate a restricted open volume (10) through which the flames or hot air may pass. This invention is of interest to manufacturers of ovens and spit-roasters for collectivities, restaurants and even to manufacturers of small units for families.
Abstract:
Four compose, independemment du groupe de chauffage et de circulation, d'un tunnel en tole (1) de radiateurs en tubes (3) places en sole et en voute, de canalisations principales de circulation d'huile (7) et (8) de tuyauteries secondaires et d'appareils de regulation. Four dans lequel il n'existe pas de contraintes mecaniques entre les differentes parties du four, enumerees ci-dessus, dont les radiateurs (3) ont une temperature uniforme quelle que soit la puissance demandee, et dont la temperature est regulee automatiquement et individuellement, par des appareils facilement accessibles.
Abstract:
The present invention relates to an oven (1) comprising a casing (2), an oven cavity (3) which is located inside this casing (2) and wherein trays are disposed, in which foods to be cooked are placed, and at least one heater (4) which is located outside the oven cavity (3), wherein a heat pipe transfers the heat emitted by the heater to the casing.
Abstract:
A system for support and securement of a thermal heating panel of a carousel oven upper a rotational axle includes a flat upper receiver formed of several diametric strips. The upper receiver is proportioned for complemental receipt of the heating panel. At, or integrally secured to, the bottom of the upper receiver, and situated polarly symmetrically about the axle, is a cradle proportioned for complemental fit upon a male drive shaft at an uppermost end of the axle. Due to the weight of the heating panel and its slow rate of rotation within the carousel oven, the force of gravity of the heating panel is sufficient to maintain the upper receiver and its cradle upon the male drive plate even in the absence of positive securement between the elements. Alternatively, the heating panel is entirely replaced by a grill-like surface, secured above or below the diametric strips to permit the grilling of types of meat or food other than those typically cooked upon the thermal plate panel. In to the grill-like surface may be formed pie-like recesses into which pods are placed, each provided with different quantity or type of food.