Abstract

Food processing and food science systems, apparatus and methods are disclosed. In particularly, an oven apparatus and cooking method are provided for processing meats and meat products, most particularly ham and roast beef. An oven control system is disclosed that controls the cooking process based on product surface temperature in addition to simply product core temperature. This control system allows the user to automatically optimize each process for food safety, drying rates, quality, cooking time, yield, and defect detection by programming the controller to adjust process conditions in food processing chambers such as steam cookers, water cookers, forced-air convection ovens, fermentation rooms, and drying rooms based on surface temperature measurements.

IPC Classes  ?

• A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
• A23B 4/03 - DryingSubsequent reconstitution
• A23B 4/044 - SmokingSmoking devices

Abstract

A system and apparatus for controlling airflow in large industrial forced-convection ovens that are used for cooking, smoking, drying, and processing meat and food products. The system and apparatus reduce temperature, color, and yield variation within the ovens, and also reduce cooking times and power requirements. The system and apparatus use variable-width supply-air slots and dual, side-mounted return ducts to precisely control the airflow within the oven so that the air can be directed to the slowest cooking areas in the oven.

IPC Classes  ?

• F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
• A21B 1/24 - Ovens heated by media flowing therethrough
• F27D 7/02 - Supplying steam, vapour, gases or liquids
• F27D 7/04 - Circulating atmospheres by mechanical means
• G05D 7/06 - Control of flow characterised by the use of electric means

Abstract

A system and apparatus for controlling airflow in large industrial forced-convection ovens that are used for cooking, smoking, drying, and processing meat and food products. The system and apparatus reduce temperature, color, and yield variation within the ovens, and also reduce cooking times and power requirements. The system and apparatus use variable-width supply-air slots and dual, side-mounted return ducts to precisely control the airflow within the oven so that the air can be directed to the slowest cooking areas in the oven.

IPC Classes  ?

• F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
• F27D 7/04 - Circulating atmospheres by mechanical means
• G05D 7/06 - Control of flow characterised by the use of electric means
• A21B 1/24 - Ovens heated by media flowing therethrough
• F27D 7/02 - Supplying steam, vapour, gases or liquids

Abstract

A system and apparatus for controlling airflow in large industrial forced-convection ovens that are used for cooking, smoking and processing meat and food products. The system and apparatus reduce temperature, color, and yield variation within the ovens, and also reduce cooking times and power requirements. The system and apparatus use variable-width supply-air slots and dual, side-mounted return ducts to precisely control the airflow within the oven so that the air can be directed to the slowest cooking parts of the oven.

IPC Classes  ?

• A21B 1/24 - Ovens heated by media flowing therethrough
• A21B 1/26 - Ovens heated by media flowing therethrough by hot air
• F24C 15/00 - DOMESTIC STOVES OR RANGESDETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION Details
• F24C 15/32 - Arrangements of ducts for hot gases, e.g. in or around baking ovens
• F27D 7/00 - Forming, maintaining or circulating atmospheres in heating chambers