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WO2023031745A1 - Four électrique multifonctionnel - Google Patents

Four électrique multifonctionnel Download PDF

Info

Publication number
WO2023031745A1
WO2023031745A1 PCT/IB2022/058004 IB2022058004W WO2023031745A1 WO 2023031745 A1 WO2023031745 A1 WO 2023031745A1 IB 2022058004 W IB2022058004 W IB 2022058004W WO 2023031745 A1 WO2023031745 A1 WO 2023031745A1
Authority
WO
WIPO (PCT)
Prior art keywords
plane
cooking
oven
module
electric oven
Prior art date
Application number
PCT/IB2022/058004
Other languages
English (en)
Inventor
Mario Moretti
Original Assignee
Moretti Forni S.P.A.
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 Moretti Forni S.P.A. filed Critical Moretti Forni S.P.A.
Priority to EP22768978.3A priority Critical patent/EP4398726A1/fr
Publication of WO2023031745A1 publication Critical patent/WO2023031745A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B1/00—Bakers' ovens
    • A21B1/40—Bakers' ovens characterised by the means for regulating the temperature
    • 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
    • A21B1/14—Arrangement of radiators

Definitions

  • the present invention relates to a multifunctional electric oven .
  • the present invention relates to a professional type multifunctional electric oven to be used in catering premises and the like for the cooking of leavened food products such as, for example, pizza, bread, pastry products and the like .
  • the present invention relates to a multifunctional electric oven of a static type, that is, which does not have moving parts for the cooking operations of the above-mentioned products .
  • the means for heating the oven are located on the cooking plane of the cooking chamber, below or within the cooking plane or slab and on the ceiling or vault of the cooking chamber opposite to the cooking plane .
  • the cooking plane is made of completely or partially refractory material (i . e . without the non- refractory plane) which allows a correct cooking temperature to be maintained and the heat to be diffused in the most uniform way possible for the correct and optimal cooking of the products .
  • the heating means (which are constituted by electrical resistors) are positioned inside the refractory plane that constitutes the slab; for example, the heating means are housed in cavities formed in the thickness of the cooking plane (or slab) , along a horizontal plane and parallel to each other, or they can also be below said cavities .
  • the operator in each of the cooking operations they carry out, manages the total cooking time by frequently opening the oven door to check both the upper and lower part of the pizza using a paddle, to bake it for the optimal time and this time is variable depending on the filling of the disc of dough and depending on the temperature of the cooking plane at the time of baking, with said temperature determined by the power adjustments and the previous cooking sequence; the operator, in addition to the above factors, also regulates a valve for the evacuation of cooking fumes according to the cooking needs and, for certain types of products (for example, baked goods) also regulates the introduction of steam into the cooking chamber using a special steamer .
  • the object of the present invention is to overcome the drawbacks described above .
  • the object of the present invention is to provide a multifunctional electric oven that makes it possible to optimally exploit all areas of the oven cooking plane, allowing high quality cooking for all types of baked dishes .
  • the object of the present invention is to provide an "intelligent" type oven that allows adaptation of its cooking parameters both to the characteristics of the product to be cooked and to the temperature conditions of the cooking plane at the time of baking the product .
  • a further object of the present invention is to provide an electric oven that allows the simultaneous cooking of products of a different type in an optimal way .
  • a further object of the present invention is to provide a multifunctional electric oven whose use involves a minimum of effort by both experienced and inexperienced operators, which involves a minimum of exposure to cooking fumes, and which guarantees minimum energy consumption with a consequent reduction of the related costs .
  • a further object of the present invention is to provide users with a multifunctional electric oven adapted to ensure high resistance and reliability over time and furthermore, such as can be easily and economically produced.
  • a multifunctional electric oven for cooking leavened dishes of the type including pizza, bread, pastry products and the like comprising an oven-body and a base possibly provided with wheels or equivalent movement means, the oven-body being of modular type and comprising one or more overlappable modules each of which defines a cooking chamber provided with an oven-mouth closed by means of an openable door, the cooking chamber of each module comprising a cooking plane or slab and a vault or ceiling provided with heating resistors, with the cooking plane being made of refractory material and divided into plane or module-plane portions, the oven characterized in that each module comprises a pair of opposite probes placed in an area between the cooking plane or slab and the ceiling or vault and arranged about halfway down the extension of said cooking chamber on the right and left part of said chamber, a temperature sensor- unit for each plane or module-plane portion, control and distribution means of the heat flow inside the oven, with said oven comprising a control unit with control logic for a management of each plane or module-plane portion independently of each other .
  • Figure 1 schematically illustrates a frontal view of the multifunctional electric oven of the present invention
  • Figure 2 schematically illustrates a top view of the electric oven of the invention
  • Figure 4 schematically shows a sectional view according to a plane F-F of Figure 2 ;
  • Figure 5 schematically shows a sectional view according to a plane B-B of Figure 3;
  • Figure 6 schematically shows a sectional view according to a plane A-A of Figure 3;
  • Figure 7 schematically shows a detail of a portion of the slab or cooking plane of the oven of the invention.
  • Figure 8 shows a sectional view according to a plane E-E of
  • Figure 9 schematically illustrates a user interface of an oven screen or display .
  • the multifunctional oven of the present invention comprises an oven-body 12 and a base 14 possibly provided with wheels 16 or equivalent functional movement means for a movement and positioning of the oven in the premises where it is to be located and used, the oven-body 12 being modular and comprising one or more
  • (superimposable) modules 17 each of which defines a cooking chamber provided with an oven-mouth 11 closed by means of an openable door 13 comprising two doors defined, respectively, by a right door 18 and by a left door 18 ' with each of said doors being provided with a handle and, respectively, a right handle 19 and a left handle 19' which, as is described in more detail below, can be standalone or joined together .
  • the oven-body 12 (more specifically a single module 17 of said oven-body 12 ) comprises a cooking plane 20 or slab, side walls 21 and a vault or ceiling 31 (the upper wall opposite the cooking surface) preferably made of metal sheet and provided with insulation and a bottom wall defining the cooking chamber and an openable door made as described above and adapted to close the oven-mouth of said cooking chamber of the single module .
  • the cooking plane 20 is made of refractory material
  • plane portions or module-planes 22 each, preferably, having the size of a pizza (in the preferred embodiment of the figures four plane portions or module-planes are shown, but it is understood that there are at least two plane or module- plane portions) .
  • Each plane or module-plane portion 22 is provided with heating resistors 29 (not described in detail as known) arranged both corresponding to the cooking plane or slab and to the vault or ceiling of the cooking chamber, said heating resistors being independent of each other and having dimensions almost corresponding to those of the single plane or module-plane portion 22 .
  • Each cooking plane or module-plane portion 22 comprises a contact -type sensor-unit 24 which, as schematically shown in the detail of Figure 7, is housed below the plane or module-plane portion 22 and, more particularly, below a thickness "K" of the plane or module-plane portion defining an "inert part" occupied by a recess element 25 which defines and closes a housing compartment 27 for said sensor-unit, said recess element 25 having a thickness corresponding to the thickness "K" .
  • the sensor-unit 24 comprises a sensor 23 whose end or tip
  • the described sensor unit is resistant to the high temperatures reached by the oven (up to about 600 °C) and, in particular, to the temperatures reached at the housing area of said sensor unit .
  • a pair of opposite probes 36 placed in the air (i . e . in an area of the chamber between the slab and the ceiling) and arranged about halfway into the downwards extension of said cooking chamber 35 (as shown in figures 5 and 8 ) and on the right and left side of said chamber; this is in order to allow optimal control of the air temperature in the cooking chamber and to detect any temperature drops that may occur when the dish to be cooked is baked.
  • each module 17 is closed by means of an openable door 13 comprising a right door 18 and a left door 18 ' and this allows definition of a right cooking chamber and a left cooking chamber with each of said chambers comprising one or more cooking plane or module-plane portions 22 ;
  • such a configuration defines cooking areas (right and left) that work independently of each other (that is, as if there were individual ovens for each area) and, when opening a single door (right door 18 or left door 18 ' ) to carry out the baking or the removal, this does not alter or disturb the cooking of the dish that is arranged in the cooking area for which the respective door remains closed and, also, such a configuration achieves environmental sustainability by virtue of the fact that a reduction of the heat coming out of the cooking chamber results in a lower thermal and electrical dispersion .
  • the cooking chamber comprises fixed transverse deflectors 40 of the strip type
  • the right door 18 and the left door 18 ' are provided, respectively, with a right handle 19 and a left handle 19' that allow the opening of the individual doors downwards or upwards (depending on the mode of constraint of said doors with respect to the single module 17 of the oven-body 12 ) and, furthermore, said right handle 19 and left handle 19' can be joined together for simultaneous opening of the right and left doors .
  • knob 50 which can slide according to a horizontal direction "Y" so as to implement a forward/backward translational movement of a pin 52 arranged internally to one of the two handles and which is adapted to engage/disengage with the other handle to restrain/release the two handles; in this way the operator can decide whether to open a single right or left door independent ly or whether to open the two doors of the single module 17 simultaneously .
  • each module 17 there is at least one metallic and mirror-polished panel 60 inclined in the direction of the cooking plane and functioning to allow the operator to see the back of the cooking dish (typically not visible) aanndd,, in this way, to avoid continuous and repeated opening of the doors 18/18 ' ;
  • the panels 60 are preferably made of refractory stainless steel, and this is in order to minimize the red colour change at high temperatures and to allow cleaning/reconditioning with common detergent s/ solvent s .
  • the cooking chamber of each module 17 comprises radiant plates made of refractory material arranged below the heating resistors of the ceiling in order to vary the balance of the type of heat that suffuses the dish during cooking making it "more delicate” ; in fact, by means of said radiant plates, the intensity of the infrared radiation that directly suffuses the dish decreases, supporting a greater heat input by convection (this is particularly suitable for some types of mozzarella or other garnish/dough ingredients of a more delicate type) .
  • the oven of the invention is provided with a control logic for the adaptive operation of the oven itself which is managed by means of a control unit (not shown) housed in an oven control unit which allows viewing the areas of the oven which have been less used in a given period of time, and this is in order to provide indications on where it is more advisable to place a new dish to be cooked, so as to optimally exploit the potential of the oven, while avoiding overloaded areas and unloaded areas which entail unavoidable cooking defects (in fact, by way of example, a pizza baked in an unloaded area risks becoming burnt, while in the case of a pizza baked in an overloaded area it may lead to obtaining a dish that is not well cooked) .
  • the oven control unit regulates the operation of the oven itself with the possibility of providing the operator, by means of a screen or display 70 of the single module 17, with indications for switching off or switching on specific groups of resistors
  • the control unit comprises a database or memory in which are stored the different parameters that characterize the different types of dishes that can be cooked in the oven
  • the oven through the control unit will request parameters of the type of the weight of the dough, size of the pizza, type of flour used, degree of hydration of the dough, expected final consistency (more or less crispy) , desired degree of browning, type of cooking required (pre-cooking, regeneration, heating) and the like (the operator has access to these data/parameters by means of a functional bar 74 (or toolbar) of the display 70) .
  • the oven control logic will adjust the oven by setting it to defined temperature values of the cooking chamber, defining a percentage of power of the heating elements of the ceiling of the cooking chamber and a temperature of the cooking plane of each plane or module-plane portion of said cooking plane, indicating the optimal cooking time, indicating the optimal position of the evacuation valve for the cooking fumes .
  • control logic will perform a temperature rise cycle according to the cycle that it will have to perform for the cooking of a specific product, bringing the temperature value to a pre-defined value (or set point) ideal to avoid overheating of the cooking plane responsible for burning the first dishes during cooking (for example, pizzas) and will indicate, by means of a display on module
  • the control logic depending on the distance from the default value (or set point) provided for the type of cooking, will determine the optimal cooking time (more specifically, if the temperature is higher than the preset value (or set point) , the cooking time will decrease, while in the opposite case the time will increase) .
  • the sensor unit 24 detects the temperature drop curve and, depending on the type of variation, will alert the control unit which, by means of the control logic will automatically adapt the percentage of power delivered by the lower resistors so as to adapt it to the detected load (increasing it in the case of decrease or decreasing it in the case of increase) .
  • the operator by means of the display of module 17, will be alerted about the completion of the cooking and, consequently, the operator will be able to proceed with the removal from the oven; however, the operator will still be able to customize the cooking in particular cases such as, for example, a cold dough or a dough that is too leavened (for example, they will be able to customize the browning, the cooking temperature, the total cooking time) .
  • control logic implemented in the oven of the invention is also able to detect any work pauses deduced from the failure to operate the timer and, consequently, will act on the system by automatically bringing the plane area (or the entire oven) into the Eco-standby state in which the alert rest state at optimal values of the oven parameters allows immediate restarting of cooking for the dishes without risking burning under the dish, but drastically decreasing the levels of electrical energy used in such pause periods .
  • control logic will make the oven work in a slightly different way, with the cooking plane that will however detect the temperatures of the various areas, but the percentage delivered by the heating resistors of the slab will not vary but will remain fixed throughout the cooking at the value set for the specific cycle designed for that product during cooking; in addition, the operator can adjust the delicacy of the crust
  • the multifunctional electric oven of the present invention advantageously allows having areas dedicated to the cooking of individual products with each area of the oven behaving like an independent oven, and this advantageously allows the cooking of different products within the same cooking chamber .
  • a further advantage of the present invention is that the adaptive control logic of the oven of the invention makes it possible to obtain an "intelligent" oven capable of simplifying the cooking cycle of the dishes as described in detail above and of being easily used by both experienced and inexperienced operators with minimal fatigue, a minimum exposure to cooking fumes (given the fact that a continuous opening of the closing doors of the oven-mouth is not necessary for inspection purposes) .
  • a further advantage of the oven of the invention is represented by the fact that the adaptive control logic of the oven defines a sort of "automatic pilot" that assists the operator in the management of the oven and the cooking with an improvement and optimization of the performance of the oven, the quality of cooking of the dishes and with consequent energy saving and the related costs saving.
  • a further advantage of the oven of the present invention is that by virtue of the construction mode and the adaptive control logic, there are no cooking chambers specifically dedicated to a type of product to be cooked (i . e . chambers with specific resistance or particular cooking surfaces and always dedicated to a specific type of dish) , but there are cooking chambers unrelated to the type of dish to be cooked, but which adapt according to the dish .
  • the electric oven of the invention thanks to the fact that the door for closing the oven-mouth is defined by two independently openable doors, makes it possible to optimally manage the workloads since the operator, depending on whether the oven is fully loaded or half loaded, will open only one of the doors (or both if necessary) and this allows a high degree of flexibility in the use of the oven .
  • the oven sensor-unit of the invention allows perfect detection of the temperature of the cooking plane relative to the individual plane or module-plane portions differently from the sensors of traditional ovens that detect the air temperature in the area of the cooking plane; in fact, the sensors in contact with the refractory plane guarantee a high accuracy in the reading of the actual temperature of the single area of the cooking plane and, therefore, effectively "feel” the heat removed, for example, from the pizza to the refractory while cooking and this is different, as already observed previously, from the traditional devices that detect the air temperature laterally below the refractory and that detect a maximum data and not a precise value (which is necessary in order to have an automatic reaction of the oven without leaving the cooking to the sole discretion of the operator .

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Electric Stoves And Ranges (AREA)
  • Organic Insulating Materials (AREA)
  • Insulated Conductors (AREA)
  • Developing Agents For Electrophotography (AREA)

Abstract

L'invention concerne un four électrique multifonctionnel (10) servant à la cuisson de plats, comprenant un corps de four (12) et une base (14) éventuellement munie de roues (16), le corps de four (12) comprenant un ou plusieurs modules superposables (17) qui définissent chacun une chambre de cuisson (35) pourvue d'une bouche de four (ID) fermée au moyen d'une porte (13) pouvant être ouverte et comprenant un plan de cuisson (20) ou une dalle et une voûte ou un plafond (31) pourvu de résistances chauffantes (29), le plan de cuisson (20) étant constitué d'un matériau réfractaire et divisé en portions de plan ou de plan de module (22), chaque module (17) comprenant une paire de sondes opposées (36) placées entre le plan de cuisson (20) ou la dalle et le plafond ou la voûte (31), une unité de capteur de température (24) pour chaque portion de plan ou de plan de module (22), des moyens de commande et de distribution du flux de chaleur à l'intérieur du four, ledit four comprenant une unité de commande pourvue d'une logique de commande pour une gestion de chaque portion de plan ou de plan de module (22) indépendamment l'une de l'autre.
PCT/IB2022/058004 2021-09-06 2022-08-26 Four électrique multifonctionnel WO2023031745A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP22768978.3A EP4398726A1 (fr) 2021-09-06 2022-08-26 Four électrique multifonctionnel

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT102021000022949A IT202100022949A1 (it) 2021-09-06 2021-09-06 Forno elettrico multifunzionale
IT102021000022949 2021-09-06

Publications (1)

Publication Number Publication Date
WO2023031745A1 true WO2023031745A1 (fr) 2023-03-09

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ID=78649876

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2022/058004 WO2023031745A1 (fr) 2021-09-06 2022-08-26 Four électrique multifonctionnel

Country Status (3)

Country Link
EP (1) EP4398726A1 (fr)
IT (1) IT202100022949A1 (fr)
WO (1) WO2023031745A1 (fr)

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1982002475A1 (fr) * 1981-01-26 1982-08-05 Inc Pet Four-rotissoire et procede de cuisson
US5119719A (en) * 1991-10-30 1992-06-09 Depasquale George B Automated pizza oven
US5605092A (en) * 1996-02-07 1997-02-25 Riccio; Renato Oven with stone covered bottom and supplemental heater
US6745758B1 (en) * 2002-12-19 2004-06-08 James Minidis Cooking oven
EP2333420A1 (fr) * 2009-12-11 2011-06-15 Indesit Company S.p.A. Appareil de cuisson d'aliments
US20150184865A1 (en) * 2013-10-03 2015-07-02 ITALFORNI PESARO S.r.I. Gas oven
US9420800B1 (en) * 2015-08-28 2016-08-23 Haier Us Appliance Solutions, Inc. Oven appliance
US20180228169A1 (en) * 2017-02-14 2018-08-16 Haier Us Appliance Solutions, Inc. Method for operating an indoor pizza oven appliance
JP2020108350A (ja) * 2019-01-01 2020-07-16 株式会社上野商店 調理用石窯
EP3763215A1 (fr) * 2019-07-11 2021-01-13 Moretti Forni S.p.A. Four électrique à vapeur

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1982002475A1 (fr) * 1981-01-26 1982-08-05 Inc Pet Four-rotissoire et procede de cuisson
US5119719A (en) * 1991-10-30 1992-06-09 Depasquale George B Automated pizza oven
US5605092A (en) * 1996-02-07 1997-02-25 Riccio; Renato Oven with stone covered bottom and supplemental heater
US6745758B1 (en) * 2002-12-19 2004-06-08 James Minidis Cooking oven
EP2333420A1 (fr) * 2009-12-11 2011-06-15 Indesit Company S.p.A. Appareil de cuisson d'aliments
US20150184865A1 (en) * 2013-10-03 2015-07-02 ITALFORNI PESARO S.r.I. Gas oven
US9420800B1 (en) * 2015-08-28 2016-08-23 Haier Us Appliance Solutions, Inc. Oven appliance
US20180228169A1 (en) * 2017-02-14 2018-08-16 Haier Us Appliance Solutions, Inc. Method for operating an indoor pizza oven appliance
JP2020108350A (ja) * 2019-01-01 2020-07-16 株式会社上野商店 調理用石窯
EP3763215A1 (fr) * 2019-07-11 2021-01-13 Moretti Forni S.p.A. Four électrique à vapeur

Also Published As

Publication number Publication date
EP4398726A1 (fr) 2024-07-17
IT202100022949A1 (it) 2023-03-06

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