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    • 1. 发明授权
    • Oven circulating heated air
    • 烤箱循环加热空气
    • US08993945B2
    • 2015-03-31
    • US13101073
    • 2011-05-04
    • Philip R. McKeeScott S. SmithLee T. VanlanenEarl R. Winkelmann
    • Philip R. McKeeScott S. SmithLee T. VanlanenEarl R. Winkelmann
    • H05B6/64H05B6/80H05B6/70G05D23/20
    • H05B6/6485G05B15/02G05D23/1925G05D23/20
    • 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.
    • 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。
    • 4. 发明申请
    • High-Speed Cooking Oven with Optimized Cooking Efficiency
    • 高效烹饪炉具有优化的烹饪效率
    • US20090236331A1
    • 2009-09-24
    • US12424260
    • 2009-04-15
    • Philip R. McKeeEarl R. WinkelmannLee T. VanLanen
    • Philip R. McKeeEarl R. WinkelmannLee T. VanLanen
    • H05B6/80F24C15/32
    • H05B6/6476H05B6/6473H05B6/74H05B6/80H05B2206/044Y02P60/833
    • 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 embodiments of the present invention, the cooking efficiency may be further optimized by providing a plenum between each wall of the cooking chamber and the housing of the oven. 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 and a current less than 30 amperes, preferably approximately 13.5 amperes; or at a voltage between 110 and 125 volts, and a current less than 30 amperes, with more productive results, so that the high-speed cooking technology may find a wider applicability and customer base.
    • 本发明旨在通过在施加到食品的净空气冲击和/或净微波能量中提供时间依赖的空间变化来改进基于热空气冲击和微波加热的组合的常规高速烹饪炉 烤箱。 这是为了优化高速烹饪炉中的传热和微波效率,从而与传统的高速烹饪炉相比,烤炉能够提供最佳的烹饪效率。 此外,在本发明的实施例中,可以通过在烹饪室的每个壁和烘箱的壳体之间设置增压室来进一步优化烹饪效率。 利用本发明提供的优化的烹饪效率,现在可以基于小于220伏的电压和小于30安培,优选约13.5安培的电流将高速烹饪技术扩展到在电源上工作的烤箱; 或者在110和125伏特之间的电压和小于30安培的电流,具有更高的效率,使得高速烹饪技术可以找到更广泛的适用性和客户群。