SUPPORT FOR BEARING FOODS, INTENDED TO BE HOUSED IN A CONVECTION OVEN, FOR COOKING SAID FOODS, AND OVEN EQUIPPED WITH SAID SUPPORT

Abstract

A description is given of a support for bearing foods in convection cooking ovens, which is intended to be housed in the cooking chamber of the oven, the support comprising a surface of open structure with through apertures, on which provision is made for bearing the foods, and also a collecting plate for the cooking liquids which is disposed in a position spaced from and opposite said surface, so as to collect said liquids dropping from the foods during the cooking stage, the collecting plate comprising a base having a predetermined inclination in the direction of at least one discharge opening provided in the plate, for discharging the collected liquids. A convection cooking oven equipped with the aforesaid support is also described.

Description

The subject of the present invention is a support for bearing foods which is intended to be housed in a convection oven, for cooking said foods, having the features mentioned in the preamble of main claim No. 1.

The invention also relates to an oven equipped with the aforesaid support for foods.

By the term “foods” there is to be understood in the present context foods intended to be subjected to cooking cycles in convection ovens, in which liquids (in particular water) and/or cooking fats are produced. Typical examples may be poultry in general, meaning by these terms birds in a broad sense, or other types of meat, such as sausages or ribs. It is to be understood that the inventive concept on which the invention is based finds an application in all those cases where cooking involves the production of liquids and/or fats which must be suitably treated, as will become clear hereinafter.

In the technical field of reference, supports in the form of baking dishes or grilles, in particular for cooking poultry (meaning by this term birds in a broad sense), intended to be inserted into the cooking chamber of convection ovens, that is, in ovens in which the cooking of the foods takes place by means of hot air moved by a fan and heated by heating means such as electrical resistances or gas/air exchangers.

Convection ovens may be of the type with fan (one or more), frontal (fixed to the rear wall of the oven) or lateral, (fixed to one of the two lateral walls).

In both cases the cooking of the poultry takes place using supports in the form of a grille which have the function of supporting the poultry. For this purpose, for example, pluralities of appendages protruding from the grilled plane are provided, suitable for supporting the birds in a vertical position, for example by engaging cavities made in the bird itself.

Typically, the support has a completely open structure, such as that produced for example in the form of a metal grille.

During cooking, the birds lose a large percentage of water, together with a large amount of fats (in total a quantity of more than 20% by weight). These fats, during cooking, drip from the surface of the bird, dropping into the underlying areas. Some important problems are associated with this phenomenon.

A first problem relates to the fact that the drops which fall from the birds close to the intake opening of the fan are drawn in by the latter together with the air, broken down and sprayed towards the electrical resistances or heating surfaces which, typically, are at a temperature of some hundreds of degrees centigrade. In contact with these surfaces the fats burn, producing a very large amount of smoke. This may create problems of odours and a high pollution load in the fumes which emerge from the chimneys of the oven and when the door is opened at the end of the cooking.

Another problem lies in the fact that the drops which fall from the birds close to the intake opening are broken down into little drops of very small dimensions which are carried along by the air moved by the fan and which are deposited on the surfaces of the cooking chamber and of the fan space, where they tend to carbonize, producing, at the end of cooking, a large amount of soiling which is very difficult to eliminate. In fact, typically, after the birds have been cooked, long cleaning cycles are required to ensure an acceptable result, and this means high operating costs in terms of amounts of detergent, polishing agents, water and energy, such that these operating costs often exceed the operating costs of the oven just for cooking.

A further problem lies in the fact that, in the case of ovens which may contain two or more grilles inside them, the drops of grease which fall from the birds of the upper grille soak the skins of the birds of the lower grille. This phenomenon increases as the number of grilles which may be inserted inside the oven increases, and with respect to the lowest grilles. This large amount of fat which soaks the birds on the lower grilles has the effect of interfering with the cooking of these birds, also altering their surface colour in comparison with the birds arranged above, with consequent sales problems because of the lack of homogeneity in the cooking and especially is in the coloration.

It should be observed that the problems pointed out above may arise, with similar relevance, also in the cooking in convection ovens of other types of foods such as, for example, sausages or ribs, to cite only some non-limiting examples in the field of meat cookery.

The problem underlying the invention is that of providing a support of the aforesaid type, structurally and functionally designed to remedy the limitations cited with reference to the prior art.

This problem is solved by a support for bearing foods, which is intended for cooking in convection ovens, and produced in accordance with the attached claims.

Other features and advantages of the invention will become clear from the following description of some preferred exemplary embodiments thereof, illustrated by way of non-limiting example, with reference to the appended drawings, in which:

FIGS. 1a and 1b are perspective views of respective supports produced according to the prior art,

FIG. 1c is a perspective view of a support produced according to the present invention,

FIG. 2 is an exploded perspective view of the support of FIG. 1c,

FIG. 3 is a cross-sectional schematic view of a cooking chamber of an oven intended to house the support of the preceding Figures,

FIG. 4 is a view corresponding to that of FIG. 1c of an alternative embodiment of the invention,

FIGS. 5 and 6 are schematic views corresponding to that of FIG. 3 and show respective alternative embodiments of the oven equipped with the support according to the invention.

With initial reference to FIGS. 1a and 1b, these show respective examples of supports for foods in the form of a grille which are produced according to the prior art. FIG. 1b shows a typical support in which the grille surface, of metal mesh of suitable size, defines the support base for the foods, typically meat, for example sausages, ribs or other types of meat for grilling. FIG. 1a however shows a typical support designed for bearing and supporting poultry or other types of birds, as described in greater detail hereinafter, where a preferred example of the invention will be described, relating particularly, but not in limitative terms, to a support of the latter type.

In FIG. 1c, the reference 1 indicates as a whole a support for bearing and supporting poultry P or other birds in general, for cooking in a convection oven, produced according to the invention. The support finds a particular, although not exclusive, application in convection ovens for large-scale catering and supermarkets. FIG. 3 shows only schematically, in cross-section, the cooking chamber 2 of an oven 3 provided with a fan means 4 arranged in the region of the wall 3a opposed to the wall 3b of the opening of the oven.

The support 1 is conveniently in the shape of a grille made of metal rod of rectangular structure with a pair of major sides 1a, opposed to respective minor sides 1b. The grille structure therefore forms a base surface 5 of open structure with through apertures 5a, from which rises a plurality of appendages 6 for supporting the poultry. Each appendage 6 is arranged for engaging a respective cavity of the bird and therefore supporting the same in a vertical position on the grille, in order to render the cooking of the same more uniform and homogeneous.

According to a principal feature of the invention, the support comprises a plate type structure 7 for collecting the cooking liquids, which plate is conveniently arranged in a position spaced from and opposite the surface 5 of the grille, below the latter with respect to the direction in which the liquids fall by gravity, so as to collect said liquids dropping from the birds during the cooking stage.

The collecting plate 7 is preferably made of sheet metal and has a base 8 of predetermined inclination for conveying the collected liquids in the direction of a discharge opening 9 provided in the base of the plate. Said inclination may for example be provided by means of bending of the base 8 along one or more preferential lines 8a, as shown in FIG. 2.

The plate 7 also comprises a rim 10, obtained by bending the sheet metal along one side of the base itself, and in which the opening 9 is formed, for example by interruption of the rim itself.

The reference 11 indicates a corresponding rim, also obtained by bending the sheet metal, rising in the same direction as the rim 10, in a position opposed to the discharge opening 9.

The collecting plate 7 is solidly fixed to the grille type support 1, for example by means of spot welding in the region of the minor sides 1b, so that it remains fixed, below the grille, at a predetermined distance from same, as is clearly illustrated in FIG. 1. Alternatively, a built-in system may be used, in order to fix the plate removably to the support.

The plate 7 therefore has a shape (e.g. obtained by rhomboid shaping) designed in such a way that the drops of fat which fall from the surfaces of the birds are immediately collected on the plate without it being possible for them to be carried along by the flow of air moved by the fan 4. The plate is therefore shaped with a certain slope so that the drops collected are conveyed towards a predefined area of its base surface 8 and away from the intake opening of the fan. Those peripheral areas in which the turbulence of the air moved by the fan is minimal or zero are to be preferred, so that the liquid fat collected and conveyed into that area can fall into the underlying area without being carried along by the flow of air or soaking the underlying poultry.

FIG. 1 shows the support 1 to which the plate 7 has been fitted, in such a way that the fat collected on its surface is conveyed towards an area, indicated by C, from which it can fall into the underlying area through the opening 9 provided on the fold of the sheet metal.

The grille with plate in FIG. 1 is suitable for an oven as illustrated partially in FIG. 3, inasmuch as the intake of the fan is placed in an area, indicated by F, located on the opposite side from the area C. In this type of oven the output of the fan 4 is divided into two flows of opposite direction, as indicated by the air flow lines B, creating a relatively calm area C from the point of view of turbulence.

It is emphasized that the system can function even if the fat is conveyed into other areas, as long as it does not fall into the underlying area to be carried along by the flow of air drawn in by the fan and does not fall in significant amounts onto the underlying birds. These areas into which the fat is conveyed may also be holes provided on the sheet metal of the collecting plate.

In order to prevent the drops of fat which fall onto the plate 7 from being carried to the fan, the rim 11 has been provided, by means of corresponding folding of the sheet metal.

The reference 12 designates in addition two respective projections (for example made of metal rod) protruding laterally from the minor sides 1b of the grille, in the region of one end of the sides themselves. The projections serve to define an unequivocal direction of insertion of the support 1 into the cooking chamber, the projections in fact being able to interfere with a structure (not shown), which guides the support 1 inside the cooking chamber, whenever the support is inserted in the opposite direction.

Owing to the projections 12, the support is prevented from being inserted into the cooking chamber incorrectly, since otherwise the drops of fat which fall from the opening 9 (area C) could be drawn in by the fan. To this end, the projections are provided at the ends of the minor sides lb of the grille, in a position contiguous with the major side is along which the discharge opening 9 is provided.

FIG. 4 shows a further exemplary embodiment of the invention in which the plate 7 for collecting the cooking liquids is associated with a support in the shape of a flat grille of the type shown in FIG. 1b, with a function very similar to that described in detail in the previous example. This lends itself particularly to the cooking in convection ovens of meats such as sausages, ribs or in any case meats intended for bearing with contact on the cooking grille.

Moreover, although in the previous examples the provision of only a single discharge opening 9 of the plate 7 has been described, it is to be understood that as an alternative two or more openings may be provided. Each of the openings may, without distinction, be provided in the base surface of the plate or at the lateral rim rising from the base. In the case of two or more openings 9, each of the openings may be associated with an area of the base having a corresponding inclination, in order to convey the collected liquids in the direction of the corresponding discharge openings. In all cases which might be provided for, it is convenient to position the openings 9 in areas remote from the fan means so as to prevent as far as possible the intake of drops of liquid by the fan.

FIG. 5 shows a variant of the example of FIG. 3, in which, with reference to the oven, illustrated only schematically, the fan 4 is placed in the wall 3a opposite to that (3b) of the opening of the cooking chamber, and the opening 9 in the plate 7 is provided in the region of one of the lateral walls 3c of the oven, contiguous with that containing the fan.

FIG. 6 shows a further variant of the example of FIG. 5, in which the fan 4 is placed in the region of a lateral wall 3c and the discharge opening 9 is arranged in the region of the other opposed lateral wall. A further variant (not shown) of the example of FIG. 6 may instead provide for the lo discharge opening 9 to be provided in the region of the front side of the oven containing the oven opening. It is to be understood that the greater the distance between the discharge opening 9 and the area of influence of the fan 4, the less the disturbance of the intake with respect to the cooking liquids and consequently the better the result obtained. It is also important that, when there are several supports arranged one above the other inside the oven, the cooking liquids and/or fats falling from one support disturb as little as possible the cooking of the foods bearing on the underlying support, the selection of the position of the discharge opening thus influencing the final result that can be obtained.

The invention thus solves the problem posed, providing the numerous advantages demonstrated previously, remedying the limitations pointed out with reference to the prior art cited.

Claims

1. A support for bearing foods in convection cooking ovens, configured to be housed in a cooking chamber of the oven, said support comprising a surface of open structure with through apertures, and on which provision is made for bearing foods, and a collecting plate for cooking liquids which is disposed in a position spaced from and opposite a surface, so as to collect said liquids dropping from the foods during the cooking stage, wherein the collecting plate comprises a base having a predetermined inclination in the direction of at least one discharge opening provided in the plate, for discharging the collected liquids.

2. A support according to claim 1, wherein said plate comprises at least one rim rising from said base, said at least one discharge opening being provided on said rim.

3. A support according to claim 1, wherein said at least one opening is provided in the base of said plate.

4. A support according to claim 1, wherein said collecting plate is rigidly connected to said support.

5. A support according to claim 1, wherein said collecting plate is removably associated with the support.

6. A support according to claim 1, wherein said support is in the shape of a metal grille.

7. A support according to claim 4, wherein said plate is made of sheet metal and is fixed to the grille by spot welding.

8. A support according to claim 1, comprising at least one projection protruding transversely from said support or from said collecting plate and suitable for defining an unequivocal direction of insertion of the support into the cooking chamber of the oven, said projection being capable of interfering with a structure for guiding the support inside the chamber in the case of insertion in the opposite direction.

9. A support according to claim 1, wherein said plate comprises at least one further rim rising from said base in a position opposed to said discharge opening.

10. A support according to claim 9, wherein said surface is in the shape of a grille of metal rod of quadrilateral plan closed in a ring with two major sides and two opposed minor sides, the rim having said opening, and the opposite rim, being provided in the region of the respective major sides.

11. A support according to claim 9, wherein a plurality of appendages for supporting poultry or birds in general is provided on said surface.

12. A convection cooking oven comprising a cooking chamber provided with an opening, a back wall opposite a front wall containing the opening of the oven, and respective side walls extending between the front side of the opening and the back wall, a fan and at least one support for bearing foods and which is configured to be housed in the cooking chamber, the at least one support comprising a surface of open structure with through apertures, provision being made on said surface for bearing said foods, and a collecting plate for the cooking liquids which is disposed in a position spaced from and opposite said surface, so as to collect said liquids dropping from the foods during the cooking stage, and said collecting plate comprises a base having a predetermined inclination in the direction of at least one discharge opening provided in the plate, for discharging the collected liquids, said at least one opening being placed in a position remote from the fan when the support is housed in the cooking chamber of the oven.

13. A convection oven according to claim 12, wherein said fan is positioned in the region of the back wall of said cooking chamber and said at least one discharge opening is placed on said collecting plate in the region of the opposite wall containing the opening of the oven, when the support is housed in the oven itself, so that said discharge opening is positioned on the opposite side from the fan, to reduce as far as possible the effect of the intake by the fan of drops of cooking liquid dropping from the foods onto said collecting plate.

14. A support for bearing foods in convection cooking ovens, configured to be housed in a cooking chamber of the oven, said support comprising a surface of open structure with through apertures, and on which provision is made for bearing said foods, and a collecting plate for the cooking liquids which is disposed in a position spaced from and opposite said surface, so as to collect said liquids dropping from the foods during the cooking stage, the collecting plate comprising a base having a predetermined inclination in the direction of at least one discharge opening provided in the plate, for discharging the collected liquids, said at least one opening being provided in the base of said plate.