US20160066586A1 - Forced moisture evacuation for rapid baking - Google Patents

Abstract

A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS
• This application claims priority from U.S. provisional application No. 61/839,976 filed on Jun. 27, 2013, the entirety thereof is hereby fully incorporated by reference herein.
TECHNICAL FIELD
• The technical field of the disclosure is related to baking ovens.
BRIEF SUMMARY
• A first representative embodiment of the disclosure is provided. The embodiment includes a baking device. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.
• Another representative embodiment of the disclosure is provided. The embodiment includes a method of baking a food product. The method includes the steps of receiving an unrisen food product within a baking compartment of a baking device and allowing the unrisen food product to rest within the baking compartment for a time to allow the unrisen food product to rise. The method further includes the steps of operating a secondary blower to inject ambient air into the baking compartment after the time to allow the unrisen food product to rise is complete, and heating the baking compartment to bake the food product.
• Advantages of the disclosed apparatus and method will become more apparent to those skilled in the art from the following description of embodiments that have been shown and described by way of illustration. As will be realized, other and different embodiments are contemplated, and the disclosed details are capable of modification in various respects. Accordingly, the drawings and description are to be regarded as illustrative in nature and not as restrictive.
BRIEF DESCRIPTION OF THE DRAWINGS
• FIG. 1 is a perspective view of a portion of a baking compartment and an air handling compartment of a baking device.
• FIG. 2 is a right side view of the view ofFIG. 1.
• FIG. 3 is a view of detail A ofFIG. 1.
• FIG. 4 is a view of a portion of the air handling compartment ofFIG. 1 from the rear of the baking device.
• FIG. 5 is a flow-chart of the steps used by the device ofFIG. 1 in performing a proofing and baking cycle.
DETAILED DESCRIPTION OF THE DRAWINGS AND THE PRESENTLY PREFERRED EMBODIMENTS
• Turning now toFIGS. 1-4, abaking device10 is provided. Thebaking device10 may be configured to both “proof” an unrisen food product (such as dough, or combinations of dough and other foods, or other types of food products that might be known in the art to require, or benefit from, a proofing operation and a baking operation, in series) provided within abaking volume12 of the device as well as bake the food product disposed therein. As is well known in the art, “proofing” a food product is known as allowing time for the food product (such as un-risen dough) to rise prior to cooking, which may expeditiously occur in an environment with a relative high humidity, and with a temperature over normal ambient temperature, such as about 105 degrees Farenheit.
• Thebaking device10 may be configured to automatically align itself for proofing as well as for baking, such that both operations can occur within thebaking device10 without any operator action.
• Thebaking device10 includes ahousing20 that encloses abaking volume12 and anair handling compartment14. Thebaking compartment12 is defined by anupper wall21, aright wall23, a left wall (not shown, but similar to the right wall), alower wall22, and apressure panel30 that forms the rear wall of thebaking compartment12. The walls that form thebaking compartment12 are each rigidly mounted to thehousing20 of thebaking device10 with suitable support and fastening structures as known in the art. Thebaking compartment12 is normally enclosed by one or twodoors28 that are pivotably mounted to thehousing20 and can be selectively opened and closed to selectively enclose thebaking compartment12 and allow access therein.
• In some embodiments, thebaking compartment12 is vented to the atmosphere through avent80, which communicates with thebaking compartment12 through a vent opening82. Thevent80 may be open to the atmosphere, or in some embodiments may be controlled by a door, which is operatively controlled to expose or conceal the vent by the controller100 (shown schematically inFIG. 1).
• Thehousing20 further encloses anair handling compartment14, which is partially enclosed by thepressure panel30, as well as portions of thehousing20 that enclose the upper, lower, rear and side walls of theair handling compartment14. Theair handling compartment14 includes a blower wheel40 that is rotatably connected to a motor. The blower wheel40 includes a plurality offins42 that extend from arotor43 of the blower wheel40. The blower wheel40 may be mounted in conjunction with anaperture32 in thepressure panel30 that allows for air to flow from thebaking compartment12 and into the blower wheel40 when the blower wheel40 is rotating. As shown schematically inFIG. 2, rotation of the blower wheel40 urges air to flow along the flow-path X, i.e. from thebaking compartment12, through theaperture32, into the blower wheel40 and then radially outward from the blower wheel40.
• The blower wheel40 may further include one ormore spouts44 that are disposed upon therotor43 of the blower wheel (or another suitable location upon or with respect to the blower wheel40). Thespouts44 are configured to spray water onto the fins42 (or another portion) of the blower wheel40 as it is rotating. The water spray is “cut” by the fast moving blower wheel, which atomizes the water and increases the humidity within theair handling compartment14 and the baking compartment12 (due to the air flow pattern discussed below). The controller (shown schematically as100) is operationally connected to the blower wheel40 (as well as other portions of thebaking device10, such as the heaters48) to selectively operate the blower wheel40 and the injection of water through thespouts44, based upon the operation of a water system49 (FIGS. 2 and 4).
• As mentioned above, theair handling compartment14 is separated from thebaking compartment12 by thepressure panel30. Thepressure panel30 may be mounted to a plurality (such as four) standoffs (not shown) that are fixed to theback panel25. In other embodiments, thepressure panel30 may be mounted to one or both of theright side wall23 and the left side wall, such that an edge of thepressure panel30 rests snuggly upon theright side wall23 and the left side wall, or with a mounting structure therebetween. In some embodiments, thepressure panel30 and one or both of the upper andlower walls21,22 define an upper space Y and a lower space Z, respectively, therebetween that allows for fluid communication from theair handling compartment14 to thebaking compartment12.
• In some embodiments, the upper space Y and/or the lower space Z may extend along the entire width of thebaking compartment12, while in other embodiments, the upper space Y and/or the lower space Z may extend along only a portion of the width of thebaking compartment12, and may be centered within thebaking compartment12 or offset within thebaking compartment12. As best appreciated byFIG. 2 (and discussed further below), the upper space Y and lower space Z each provide a space for air flow from theair handling compartment14 to return to the baking compartment12 (shown schematically as W), which is urged due to forced flow when the blower wheel40 is rotating, as well as when the secondary blower50 (discussed below) is operating.
• In other embodiments, thepressure panel30 may be mounted to one or both of the upper andlower panels21,22 with gaps formed between the side edges of thepressure panel30 and respectiveright panel23 and/or left panel (left panel not shown but similar to the right panel23). The air flow from theair handling compartment14 to thebaking compartment12 in this embodiment would be similar to the air flow path W depicted inFIG. 2 although one of ordinary skill would easily understand that the flow path would be between the side gaps between thepressure panel30 and the side walls.
• Theair handling compartment14 further includes asecondary blower50 that is mounted to inject air (which may be drawn from the ambient or from another source) into theair handling compartment14. Thesecondary blower50 is configured to operate to inject air into thebaking device10 to increase the pressure within thehousing20, and specifically thebaking compartment12, to urge the air to exit thebaking compartment12 through the vent80 (discussed above). As shown schematically inFIG. 2, during operation of thesecondary blower50, air enters into theair handling compartment14 from the discharge of thesecondary blower50 as shown as path V, and upon interaction with the rear surface of thepressure panel30, either flows upward (past the blower wheel40) and into thebaking compartment12 through the upper space Y, or downward and into the baking compartment through lower space Z. Thesecondary blower50 normally operates when the one ormore doors28 are closed to allow the environment within thebaking compartment12 to be changed out (i.e. the relatively hot air and or the relatively humid air) rapidly due to the pressure increase within thebaking compartment12, which urges air within thecooking compartment12 to exit through thevent80. The secondary blower50 (operating in conjunction with the other features of the baking device10) allows for thedevice10 to change between “proofing” and baking configurations in a relatively rapid manner and without any operator action or manual reconfiguration of the device.
• The discharge of thesecondary blower50 may be selectively isolated by aflapper54. In some embodiments, theflapper54 is normally shut to prevent the flow of air from within theair handling compartment14 to flow into thesecondary blower50 when not in operation. Theflapper54 is configured to open (either by the discharge pressure of thesecondary blower50 or automatically (with a solenoid or other suitable operator (shown schematically as55ainFIG. 4)) to allow the discharge of thesecondary blower50 to enter theair handling compartment14, along air flow path V shown schematically inFIG. 2. In other embodiments, the flapper may be biased, or urged, toward the open (or closed) position with aspring55, or alternatively biased by to the force of gravity acting upon theflapper54. In embodiments, where theflapper54 is biased to the closed position, theflapper54 may be selectively opened by a solenoid or other automatic and remote opening feature (that operates against the biasing force), or may be opened due to the discharge force of thesecondary blower50 imparted upon theflapper54. Alternatively, in embodiments, where theflapper54 is biased open, a solenoid or other automatic and remote opening feature (that operates against the biasing force) may be provided to automatically close theflapper54 when appropriate.
• FIGS. 1-4 each show theflapper54 as partially open, and one of ordinary skill in the art will understand with reference to this specification that theflapper54 can move to (or be moved to) a position where the discharge of thesecondary blower50 is isolated. One of ordinary skill will also appreciate that theflapper54 may be able to open more fully than depicted in the figures (such as at an orientation substantially parallel to the direction of air flow from the secondary blower50) as urged by the air flow, or as urged open by another structure, such as a solenoid valve. In some embodiments, theflapper54 may be hingedly attached to thehousing20, at one of the top, bottom, or right or left sides of theflapper54 and be urged to the isolation positions by a spring (shown schematically inFIG. 3 as55).
• In use and as shown inFIG. 5, thedevice10 may operate with thebaking compartment12 operating as a proofer (i.e. a holding environment for a food product (such as dough) to allow the food product to expeditiously rise in the presence of a somewhat elevated temperature over room temperature as well as a relatively high humidity). Thedevice10 may then be automatically configured such that thebaking compartment12 is converted to a baking environment, with the temperature therein increased to a normal baking temperature (e.g. 350-375 degrees) with a lower humidity than in the proofing step.
• Initially, thebaking compartment12 is configured to receive an un-risen food product therein, which may occur when the baking compartment has a temperature and humidity similar to ambient conditions, or in a situation where the baking compartment has an increased temperature (e.g. to about 90 degrees) and/or with an increased humidity. If thebaking compartment12 needs to be adjusted (either in humidity or temperature) to a proofing environment, then theheaters48 may be cyclically operated to increase the temperature within thebaking compartment12, and/or the blower wheel40 and associatedwater system49 and spouts43 may be operated to increase the relative humidity of the baking compartment12 (through fluid and thermal communication with theair handling compartment14 through one or more of theaperture32, and the upper and lower spaces Y, Z) (step500). The operation of theheaters48 and/or the blower wheel40 andwater system49 may be operated by thecontroller100 in response to various parameter measurements of thebaking compartment12 made by temperature, humidity, or other sensors (shown schematically as200 inFIG. 1) disposed with respect to thebaking compartment12.
• After thebaking compartment12 is at a suitable proofing temperature and humidity, the food product is received within the baking compartment12 (as monitored by the opening and closing of thedoors28, or by an input provided by the operator) (step510), thebaking compartment12 may be maintained with these conditions for a sufficient time for adequate rising of the food product, as controlled by the controller100 (step520). In some embodiments, thecontroller100 may be pre-programmed with various “recipes” or operations to control the operation of the device (such as the proofing time) based upon an input by the user (into an input device, either on thebaking device10 or associated with the baking device10) of the food to be proofed and baked. In other embodiments, the elapsed proofing time may be monitored by the user, and the steps to reconfigure thebaking compartment12 for baking may be directed by the user.
• After the completion of the sufficient proofing time, thecontroller100 may initiate flow of the secondary blower50 (step530). In embodiments where the position of theflapper54 is controlled by the controller100 (and not based upon the discharge pressure of the secondary blower50), thecontroller100 provides the appropriate signal to open theflapper54 prior to initiating thesecondary blower50. The operation of thesecondary blower50 increases the pressure within thebaking compartment12, which urges the air therewithin (with a relatively high humidity) to exit the baking compartment through thevent80, which is replaced with air that is at the ambient humidity. In some embodiments, thesecondary blower50 may cycle for a sufficient time to replace an amount of air equivalent to a certain number of volumes of the baking compartment12 (or the combinedbaking compartment12 and air handling compartment14), such as 5 or 10 volumes, to ensure that the humidity of thebaking compartment12 has decreased to acceptable levels for baking. In other embodiments, thesecondary blower50 may operate for as long as needed to have the monitored humidity within the baking compartment12 (as monitored by a humidity sensor200) to decrease to acceptable levels.
• After thesecondary blower50 has operated for a sufficient amount of time and/or an acceptable humidity has been reached (as monitored by thesensors200 and controller100), thesecondary blower50 is secured and theflapper54 is allowed to close (or is closed by the controller100) (step540). Theheaters48 then operate to increase the temperature of thebaking compartment12 to the normal baking temperature, as controlled by the controller100 (step550). In some embodiments, the baking temperature may be stored in thecontroller100 based upon a recipe, or the cooking temperature may be inputted into thedevice10 by the user. In some embodiments, the blower wheel40 may be rotated during the operation of theheaters48 to increase the uniformity of the temperature within the baking compartment12 (due to the flow paths X and W,FIG. 2, when the blower wheel40 is operating). After the desired temperature is reached, the heaters48 (and blower wheel40 as appropriate) are cyclically operated to maintain the temperature (either a constant temperature, or in some embodiments a controlled but changing temperature if appropriate) for a desired baking time (step560). At the conclusion of the baking time, thecontroller100 initiates an alarm to notify the user that the food product can be removed from thebaking compartment12.
• Upon removal of the food product, the controller further operates thedevice10 as desired based upon the user (which may include the user providing certain inputs of the next desired step, i.e. another proofing/baking cycle, another baking (only) cycle, etc.). In some embodiments, the opening and closing of the one ormore doors28 may generate a signal to thecontroller100 that the food product has been removed, while in other embodiments, the user may manually indicate that the food product has been removed. Thecontroller100 in this step confirms that the baked food product has been removed from the baking compartment (step570).
• Thecontroller100 then may request the user to provide further instructions of what the next operation of thedevice10 that is desired (step580). Upon receipt of a signal that another proofing/baking cycle is desired (and receives a signal that the food product has been removed from the baking compartment12), thecontroller100 then cools down thebaking compartment12 to an environment suitable for proofing (step590). Thecontroller100 starts the secondary blower50 (which opens theflapper54, or thecontroller100 causes theflapper54 to open), which introduces ambient air into thebaking compartment12 and theair handling compartment14. The operation of thesecondary blower50 increases the pressure within thebaking compartment12, which causes air therewithin to exit thebaking compartment12 through thevent80. The blower wheel40 may operate at this time to increase the mixing of the air within thebaking compartment12 andair handling compartment14, and in some embodiments, thewater system49 and thespouts44 may introduce water into theair handling compartment14, to decrease the air temperature due to the energy loss as the water flashes to steam. When the desired proofing temperature is reached (as monitored by thesensors200 within the baking compartment12), thesecondary blower50 is secured (and theflapper54 is closed, either automatically, or by the controller100). The user is then notified that thebaking compartment12 is ready for another proofing cycle. After thecontroller100 senses that a food product to-be-proofed has been placed within the baking compartment12 (by the signals of the one ormore doors28 opening and closing, or by an input by the user), thecontroller100 initiates the next proofing and baking cycle as discussed above.
• While the preferred embodiments have been described, it should be understood that the invention is not so limited and modifications may be made without departing from the invention. The scope of the invention is defined by the appended claims, and all devices that come within the meaning of the claims, either literally or by equivalence, are intended to be embraced therein.

Claims (8)

1-12. (canceled)

13. A method of baking a food product, comprising:

receiving an unrisen food product within a baking compartment of a baking device;

allowing the unrisen food product to rest within the baking compartment for a time to allow the unrisen food product to rise;

operating a secondary blower to inject ambient air into the baking compartment after the time to allow the unrisen food product to rise is complete; and

heating the baking compartment to bake the food product.

14. The method ofclaim 13, further comprising the step of operating the secondary blower after the heating step is complete.

15. The method ofclaim 14, further comprising the step of operating the secondary blower until a measured temperature is within a range suitable for receiving another unrisen food product within the baking compartment and to allow the another unrisen food product to rest within the baking compartment for a time to allow the another unrisen food product to rise.

16. The method ofclaim 14, further comprising the step of operating the secondary blower for a predetermined time to allow ambient air urged into the baking compartment to cool the baking compartment such that a measured temperature within the baking compartment is within a range suitable for receiving another unrisen food product within the baking compartment and to allow the another unrisen food product to rest within the baking compartment for a time to allow the another unrisen food product to rise.

17. The method ofclaim 13 wherein the baking device includes a blower wheel that is configured to selectively spray liquid when the blower wheel is rotating, and further comprising the step of spraying liquid from the blower wheel to increase a humidity within the baking compartment.

18. The method ofclaim 14, wherein the baking device includes a blower wheel that is configured to selectively spray liquid when the blower wheel is rotating, and further comprising a step of spraying liquid from the blower wheel completing the step of operating the secondary blower after the heating step is complete.

19. The method ofclaim 17, further comprising a step of operating the blower wheel after the step of heating the baking compartment to bake the food product is complete and after a step of monitoring a removal of the food product from the baking compartment is complete.

Images