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1. 发明授权

US5657686A Method and apparatus for controlling floor temperature in an oven 失效
标题翻译：用于控制烤箱中地板温度的方法和装置
公开(公告)号：US5657686A
公开(公告)日：1997-08-19
申请号：US198310
申请日：1994-02-18
申请人： Ramesh M. Gunawardena , Ronald D. Lemke
发明人： Ramesh M. Gunawardena , Ronald D. Lemke
IPC分类号： A21B1/24 , A21B1/40 , A21B1/48 , A23B4/052 , F24C15/32 , A23B4/044 , F27D1/12
CPC分类号： A21B1/48 , A21B1/245 , A21B1/40 , A23B4/052
摘要： The invention describes a method and apparatus for controlling the temperature of the floor of a cooking oven by utilizing a recirculating primary heat transfer fluid made to flow through a heat exchanger located in an oven floor. After traveling through the oven floor and absorbing heat, the primary fluid travels to an external liquid-to-liquid heat exchanger wherein the primary fluid transfers heat to a secondary circulating heat transfer fluid. The primary fluid is then recirculated through the oven floor to maintain the floor at a predetermined temperature. The heated secondary fluid may then be utilized for other processes such as in the conveyor belt washing tank of the oven, or it may be discarded. The primary heat transfer fluid may be a thermal oil having a boiling point substantially in excess of 212.degree. F., and having other properties designed to prevent the corrosion, plugging, and fouling of the heat exchanger located in the oven floor. The second fluid is preferably water. The external liquid-to-liquid heat exchanger is easy to clean and service, while the primary fluid avoids degradation of the oven floor heat exchanger. Various sensors may be used to monitor temperature and/or pressure of both the primary and secondary heat transfer fluids as well as other operational allowing a control system to automatically regulate operation of the system.
摘要翻译：本发明描述了一种通过利用被制成流过位于烤箱地板中的热交换器的再循环一次传热流体来控制烹饪炉的地板温度的方法和装置。在通过烤箱地板并吸收热量之后，主要流体行进到外部液体 - 液体热交换器，其中初级流体将热量传递到二次循环传热流体。然后将主流体再循环通过烤箱地板，以将地板保持在预定温度。加热的二次流体然后可以用于其它工艺，例如在烘箱的输送带清洗槽中，或者可以将其丢弃。主传热流体可以是沸点基本上超过212°F的热油，并且具有设计成防止位于烤箱地板中的热交换器的腐蚀，堵塞和结垢的其它特性。第二流体优选为水。外部液体 - 液体热交换器易于清洁和维护，而初级流体避免了炉底热交换器的劣化。可以使用各种传感器来监测一次和二次传热流体的温度和/或压力，以及允许控制系统自动调节系统操作的其他操作。

2. 发明授权

US5609095A High performance cooking oven with steam chamber 失效
标题翻译：高性能烤箱与蒸汽室
公开(公告)号：US5609095A
公开(公告)日：1997-03-11
申请号：US86669
申请日：1993-07-01
申请人： Ronald D. Lemke , Ramesh M. Gunawardena , James G. Weit
发明人： Ronald D. Lemke , Ramesh M. Gunawardena , James G. Weit
IPC分类号： A47J37/06 , A47J27/16 , A47J37/04 , A23L3/00
CPC分类号： A47J27/16 , A47J37/044
摘要： The method and apparatus of the invention describes an oven having a housing formed by an enclosure, the enclosure having a cooking chamber in a portion thereof. The oven housing may also include an inlet and outlet positioned in predetermined relationship to the cooking chamber and a conveyor belt on which food products to be cooked are positioned. The conveyor belt travels through the oven housing from the inlet to the outlet and defines over a separate portion thereof a conveyance path through the cooking chamber. The oven further includes at least a source of steam for creating a cooking atmosphere in the cooking chamber. The cooking chamber of the oven is defined at its lower limit by the level of steam within the housing and the inlet and outlet are positioned below this lower limit to maintain the steam within the cooking chamber. In this manner, the escape of steam from the cooking chamber is substantially prevented or controlled. There may also be provided a temperature or steam sensing or measuring system, which can be used to maintain the desired steam atmosphere within the cooking chamber. Such an arrangement allows precise control of the flow rate of steam into the cooking chamber to thereby control the level of the steam cloud within the oven using a minimum amount of steam. Maintaining the desired steam level includes maintaining the steam density constant within the cooking chamber regardless of product flow into the oven. The oven may also include a steam recovery or containment system to minimize any loss of steam from the oven.
摘要翻译：本发明的方法和装置描述了一种烘箱，其具有由外壳形成的壳体，该外壳在其一部分中具有烹饪室。烘箱外壳还可以包括与烹饪室预定关系定位的入口和出口以及要在其上定位食品的传送带。输送带从入口到出口行进通过烤箱壳体，并在其单独的部分上限定通过烹饪室的输送路径。烤箱还包括至少一个蒸汽源，用于在烹饪室中产生烹饪气氛。烘箱的烹饪室在其下限限定了壳体内的蒸汽水平，并且入口和出口位于该下限以下以将蒸汽保持在烹饪室内。以这种方式，基本上防止或控制蒸汽从烹饪室逸出。还可以提供温度或蒸汽传感或测量系统，其可用于在烹饪室内保持所需的蒸汽气氛。这种布置允许精确地控制进入烹饪室的蒸汽的流量，从而使用最少量的蒸汽来控制烘箱内的蒸汽云的水平。保持所需的蒸汽水平包括保持蒸煮密度恒定在烹饪室内，而不管产品流入烘箱。烘箱还可以包括蒸汽回收或容纳系统，以最小化来自烘箱的蒸汽的任何损失。

3. 发明申请

US20100112169A1 Continuous process for cooking bacon with improved recovery 有权
标题翻译：烹饪培根的连续过程具有改善的恢复
公开(公告)号：US20100112169A1
公开(公告)日：2010-05-06
申请号：US12589502
申请日：2009-10-23
申请人： Ramesh M. Gunawardena , Todd Gerold , David D. Rupp, JR.
发明人： Ramesh M. Gunawardena , Todd Gerold , David D. Rupp, JR.
IPC分类号： A23L1/01 , A23L1/31
CPC分类号： A23L5/17 , A23L5/13
摘要： An improved continuous process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking. By cooking the bacon more uniformly, the product yield can be increased significantly.
摘要翻译：用于烹饪培根的改进的连续方法包括以下步骤：将三根或更多行的培根条连续地供给到螺旋式烹饪炉的入口，沿着螺旋炉内的螺旋路径移动培根条，将烹饪流体施加到螺旋炉并通过螺旋路径，并在螺旋炉中烹饪培根条，其平均带宽变化不大于4.5％的产量百分比。具有可变织造的输送带包括带状开口，当带子是直的时，带开口最初通过带的内侧比通过带的外侧更大。当皮带塌陷成螺旋形状时，开口调节使得开口的面积尺寸在皮带的两个侧面相似，导致烹饪液体的均匀分布和更均匀的烹调。通过更加均匀地烹饪培根，可以显着提高产品产量。

4. 发明授权

US06419971B1 Process for injecting thermal fluids for food processing 失效
标题翻译：注射用于食品加工的热流体的方法
公开(公告)号：US06419971B1
公开(公告)日：2002-07-16
申请号：US09704259
申请日：2000-11-01
申请人： Donald A. Mather , John E. Gaydos , Donald L. Burge, Jr. , Jeffrey L. Schoewe , Ramesh M. Gunawardena
发明人： Donald A. Mather , John E. Gaydos , Donald L. Burge, Jr. , Jeffrey L. Schoewe , Ramesh M. Gunawardena
IPC分类号： A23L100
CPC分类号： A23L5/17 , A23L5/13
摘要： A process for internally cooking food includes the steps of injecting a condensable cooking fluid into the interior of the food at a plurality of spaced-apart locations, dispersing the cooking fluid within the interior, and condensing the cooking fluid while in direct contact with the interior. The heat of condensation of the cooking fluid releases considerable heat energy useful for either pre-cooking the food to a desired intermediate cooking level, or thoroughly cooking the food. The heat of condensation of the fluid is high enough that only a small amount of condensable cooking fluid is required, per quantity unit of food being cooked. As a result, the food does not become excessively loaded with cooking fluid, and flavorants such as marinade substantially remain within the food. Where the condensable fluid is used for pre-cooking, the cooking may be thoroughly completed by placing the pre-cooked food in a conventional hot air oven. The pre-cooking or thorough cooking of food using properly injected condensable cooking fluid, considerably reduces the total cooking time compared to conventional oven cooking.
摘要翻译：用于内部烹饪食物的方法包括以下步骤：在多个间隔开的位置将可冷凝烹饪流体注入到食物的内部，将烹饪液体分散在内部，并且在与内部直接接触的同时冷凝烹饪液体。烹饪液体的冷凝热释放出相当大的热能，可用于将食物预烹饪至期望的中间烹饪水平，或者彻底烹饪食物。流体的冷凝热足够高，只需要少量的可冷凝烹饪液，每批量的食物单位被烹制。结果，食物不会过度地加载烹饪液，并且食物如腌料基本上保留在食物内。在可冷凝流体用于预烹饪的地方，可以通过将预烹饪的食物放置在常规的热空气烘箱中来彻底地完成烹饪。使用适当注射的可冷凝烹饪液进行食物的预烹饪或彻底烹饪，与常规烤箱烹饪相比，大大减少了总烹饪时间。

5. 发明申请

US20130004639A1 METHODS OF COOKING IN CONTINUOUS COOKING OVEN SYSTEMS 有权
标题翻译：烹饪连续烹饪炉系统的方法
公开(公告)号：US20130004639A1
公开(公告)日：2013-01-03
申请号：US13610660
申请日：2012-09-11
申请人： Charles McVeagh , Scott M. Kane , James E. Randall , Owen E. Morey , Robert Stacy , Ramesh M. Gunawardena
发明人： Charles McVeagh , Scott M. Kane , James E. Randall , Owen E. Morey , Robert Stacy , Ramesh M. Gunawardena
IPC分类号： A23L1/01
CPC分类号： A21B1/26 , A21B1/245 , A21B1/48 , A23L5/17
摘要： A method of cooking in a continuous cooking oven system generally includes transporting food products on a continuous, pervious conveyor through a helical path within a cooking chamber, directing a substantially vertical flow of a heated gaseous cooking medium into either a top end or a bottom end of the helical stack and through the plurality of superimposed tiers, and selectively reversing the substantially vertical flow of heated gaseous cooking medium on a user defined interval.
摘要翻译：在连续烹饪炉系统烹调的方法通常包括通过一个烹调室中的螺旋路径输送食品产品上的连续的，可透过的输送机，引导加热的气体烹调介质的基本上垂直流入任一顶端或底端通过所述多个叠加层的螺旋堆叠的和，以及选择性地反转加热的气体烹调介质上的用户定义的时间间隔基本上垂直的流动。

6. 发明授权

US06866033B2 Cooking oven damper system for regulating upper and lower flow paths 有权
标题翻译：用于调节上下流道的烹饪烤箱阻尼器系统
公开(公告)号：US06866033B2
公开(公告)日：2005-03-15
申请号：US09954446
申请日：2001-09-14
申请人： Robert M. Stacy , Scott M. Kane , Charles McVeagh , Ramesh M. Gunawardena
发明人： Robert M. Stacy , Scott M. Kane , Charles McVeagh , Ramesh M. Gunawardena
IPC分类号： A21B1/24 , A21B1/48 , F24C15/32
CPC分类号： A21B1/48 , A21B1/245
摘要： A cooking oven includes a cooking chamber in fluid communication with respect to a heat exchanger and a conveyor extending through the cooking chamber. A plurality of louvers are connected both above and below the conveyor and adjustably control the air flow between the top of the conveyor and the bottom of the conveyor.
摘要翻译：烹饪炉包括相对于热交换器流体连通的烹饪室和延伸穿过烹饪室的输送器。多个百叶窗连接在输送机的上方和下方，可调节地控制输送机顶部和输送机底部之间的气流。

7. 发明授权

US06712064B2 Cooking oven with improved heat distribution manifold system 失效
标题翻译：具有改进的散热歧管系统的烹饪炉
公开(公告)号：US06712064B2
公开(公告)日：2004-03-30
申请号：US09954503
申请日：2001-09-14
申请人： Robert M. Stacy , Scott M. Kane , Charles McVeagh , Ramesh M. Gunawardena
发明人： Robert M. Stacy , Scott M. Kane , Charles McVeagh , Ramesh M. Gunawardena
IPC分类号： F24C1532
CPC分类号： A21B1/245
摘要： A cooking oven manifold system includes a conveyor extending through a housing and a plurality of air manifolds positioned above and below the conveyor, each air manifold having a pair of sidewalls extending between a back wall and an inlet. A pair of outlet nozzles extend along a length of each air manifold. An angled surface between each pair of outlet nozzles extends along a length of the air manifold. Each air manifold is additionally spaced apart from each adjacent air manifold to create an air gap between sidewalls of adjacent air manifolds.
摘要翻译：烹饪炉歧管系统包括延伸穿过壳体的传送器和位于传送器上方和下方的多个空气歧管，每个空气歧管具有在后壁和入口之间延伸的一对侧壁。一对出口喷嘴沿每个空气歧管的长度延伸。每对出口喷嘴之间的倾斜表面沿空气歧管的长度延伸。每个空气歧管还与每个相邻的空气歧管间隔开，以在相邻的空气歧管的侧壁之间产生气隙。

8. 发明授权

US5253567A Thermal fluid heat exchanger for deep fat fryer 失效
标题翻译：用于深油炸锅的热流体换热器
公开(公告)号：US5253567A
公开(公告)日：1993-10-19
申请号：US26610
申请日：1993-03-05
申请人： Ramesh M. Gunawardena
发明人： Ramesh M. Gunawardena
IPC分类号： A47J37/12 , A47J27/00 , A47J37/00
CPC分类号： A47J37/1214 , A47J37/1276
摘要： The invention relates to a thermal fluid fryer which essentially contains an oil-filled cooking channel disposed within a fryer tank support frame, in which the product to be fried is conveyed through the channel on a continuous food conveyor belt. The oil is heated indirectly by at least one heat-exchanger unit disposed substantially vertically in the channel. The heat-exchanger unit has an inlet manifold and an exit manifold, wherein a thermal fluid enters the heat-exchanger unit at the inlet manifold and exits through the exit manifold. The thermal fluid is heated to a higher temperature than the surrounding oil, and imparts its thermal energy to it efficiently by means of the heat exchanger unit. In this configuration, the temperature range distribution of the fryer oil inside the fryer vat is minimized from side to side and along the length thereof.
摘要翻译：本发明涉及一种热液体油炸锅，其基本上包含设置在油炸锅支撑框架内的充油烹饪通道，其中待炒制的产品在连续的食物输送带上通过通道输送。通过在通道中基本垂直设置的至少一个热交换单元间接加热油。热交换器单元具有入口歧管和出口歧管，其中热流体在入口歧管处进入热交换器单元并通过出口歧管离开。热流体被加热到比周围油更高的温度，并通过热交换器单元有效地将其热能赋予它。在这种结构中，油炸锅内油炸锅油的温度范围分布从一侧到另一侧沿其长度最小化。

9. 发明授权

US08753703B2 Continuous process for cooking bacon with improved recovery 有权
标题翻译：烹饪培根的连续过程具有改善的恢复
公开(公告)号：US08753703B2
公开(公告)日：2014-06-17
申请号：US12589502
申请日：2009-10-23
申请人： Ramesh M. Gunawardena , Todd Gerold , David D. Rupp, Jr.
发明人： Ramesh M. Gunawardena , Todd Gerold , David D. Rupp, Jr.
IPC分类号： A23C3/00 , A01J11/04 , B65G13/02 , B65G15/54
CPC分类号： A23L5/17 , A23L5/13
摘要： An process for cooking bacon includes the steps of continuously feeding bacon strips in three or more rows to an inlet of a spiral cooking oven, moving the bacon strips along a spiral path inside the spiral oven, applying a cooking fluid into the spiral oven and through the spiral path, and cooking the bacon strips in the spiral oven to a yield percentage having a mean bandwidth variation not greater than 4.5%. A conveyor belt having variable weaving includes belt openings that are initially larger through an inner side of the belt than through an outer side of the belt, when the belt is straight. When the belt collapses into the spiral configuration, the openings adjust so that the areal size of the openings is similar on both lateral sides of the belt, resulting in more even distribution of cooking fluid and more uniform cooking.
摘要翻译：烹饪培根的过程包括以下三个步骤：将三根或更多排的培根条连续地供给到螺旋式烹饪炉的入口，沿着螺旋炉内的螺旋路径移动培根条，将烹饪流体施加到螺旋炉中并通过螺旋路径，以及在螺旋炉中烹制培根条，其平均带宽变化不大于4.5％的产量百分比。具有可变织造的输送带包括带状开口，当带子是直的时，带开口最初通过带的内侧比通过带的外侧更大。当皮带塌陷成螺旋形状时，开口调节使得开口的面积尺寸在皮带的两个侧面相似，导致烹饪液体的均匀分布和更均匀的烹调。

10. 发明授权

US08707861B2 Dry food pasteurization apparatus and method 有权
标题翻译：干食品巴氏杀菌装置及方法
公开(公告)号：US08707861B2
公开(公告)日：2014-04-29
申请号：US11188067
申请日：2005-07-22
申请人： Ramesh M. Gunawardena , Zhijun Weng
发明人： Ramesh M. Gunawardena , Zhijun Weng
IPC分类号： A23B4/03 , A23B4/044 , B60H3/00
CPC分类号： A23B4/0053 , A23B7/0053 , A23L3/185
摘要： An apparatus for pasteurizing a dry food product comprises an impingement chamber, a conveyor for conveying the dry food product through the impingement chamber; a heater and water supply assembly for generating heated, moist air, and a fan for circulating the heated, moist air through the impingement chamber and onto the dry food product. In operation, the moisture in the heated, moist air condenses on the surface of the dry food product and produces a heat of condensation which heats the surface of the dry food product. Moreover, this heat of condensation is sufficient to kill a percentage of any pathogenic microorganisms which may be present on the surface of the dry food product.
摘要翻译：用于将干食品巴氏杀菌的装置包括冲击室，用于通过冲击室输送干食品的输送机; 用于产生加热的湿润空气的加热器和供水组件，以及用于使加热的潮湿空气通过冲击室循环到干燥食品上的风扇。在操作中，加热的潮湿空气中的水分冷凝在干燥食品的表面上，并产生冷却干燥食品表面的冷凝热。此外，这种冷凝热足以杀死可能存在于干燥食品表面上的一定百分比的任何致病微生物。

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