Pizza oven
This disclosure relates to the field of cooking ovens for the preparation of foodstuffs in an enclosed environment including a visual flame along with a rotating cooking plate upon which foodstuffs are placed and are transported through various cooking regions before being removed from the cooking oven for consumption.
1. An oven for cooking of foodstuffs, the oven comprising:
a. a cooking chamber in an upper inner portion of the oven,
b. the cooking chamber bounded on the lower surface by a rotating cooking plate having a surface defining a radially central void there through,
c. a doorway at a front portion of the oven providing food access to the cooking chamber;
d. a central heating element at the central void of the cooking plate, the central heating element extending vertically upward through the central void of the cooking plate, the central heating element visible through the doorway; and
e. a second heating element vertically below the cooking plate.
2. The cooking oven as recited in claim 1 comprising a drive system in the inner lower portion of the oven for rotation of the cooking plate relative to the doorway.
3. The cooking oven as recited in claim 2 wherein the drive system is variable speed.
4. The cooking oven as recited in claim 1 wherein the cooking plate is coated with an aluminum oxide finish to enhance cooking and avoid slippage of the foodstuffs on the cooking plate.
5. The cooking oven as recited in claim 1 wherein the cooking plate is arcuate in cross-section having a raised portion at the radial center.
6. The cooking oven as recited in claim 1 wherein the cooking plate comprises a debris collecting channel in the radially outer portion thereof.
7. The cooking oven as recited in claim 6 wherein the oven comprises a debris ring removably attached to an inner surface of the oven and extending downward into the debris collecting channel.
8. The cooking oven as recited in claim 1 wherein the heating element provides a visible central radiant heating flame at the central void.
9. The cooking oven as recited in claim 8 comprising:
a. a perimeter multi-flame manifold at a circumferentially offset location in the cooking chamber relative to the doorway; and
b. circuitry coupled to valves controlling fluid flow to the central radiant heating flame and valves controlling fluid flow to the perimeter multi-flame manifold to maintain a thermal output offset between the central radiant heating flame and perimeter multi-flame manifold.
10. The cooking oven as recited in claim 9 wherein the circuitry is coupled to a thermal detector in the cooking chamber to adjust the thermal output of the central radiant heating flame and perimeter multi-flame manifold as a function of the temperature within the cooking chamber.
11. The cooking oven as recited in claim 1 wherein the second heat source below the cooking plate is a radiant heat source.
12. The cooking oven as recited in claim 11 wherein the radiant heat source is a gas flame heat source.
13. The cooking oven as recited in claim 11 wherein the radiant heat source is a fiber mesh heat source.
14. An oven for cooking of foodstuffs, the oven comprising:
a. a cooking chamber in an upper inner portion of the oven,
b. the cooking chamber bounded on the lower surface by a rotating cooking plate having a surface defining a radially central void there through,
c. a doorway at a front portion of the oven providing food access to the cooking chamber;
d. a central heating element at the central void of the cooking plate;
e. a second heating element vertically below the cooking plate
f. at least one sensor detecting a localized temperature of the cooking plate below an uncooked food; and
g. a control apparatus varying the thermal output of the at least one heat source below the cooking plate localized to the area below the uncooked food as a function of the sensed localized temperature of the cooking plate immediately below the uncooked food.
15. The cooking oven as recited in claim 1 further comprising:
a. at least one sensor detecting a localized temperature of the air adjacent the cooking plate; and
b. a control apparatus varying the thermal output of the at least one heat source below the cooking plate as a function of the sensed localized temperature of the cooking plate immediately below the uncooked food.
16. The cooking oven as recited in claim 1 further comprising:
a. at least one sensor detecting entry of an uncooked foodstuff;
b. circuitry programmed to account for the additional thermal load added to the system by the uncooked foodstuff; and
c. a control apparatus varying the thermal output of the at least one heat source below the cooking plate as a function of the uncooked foodstuff.
17. The cooking oven as recited in claim 1 comprising a vertically extending central heat deflector positioned radially between the central heat source and a baking region of the cooking plate.
18. The cooking oven as recited in claim 1 wherein the cooking plate further comprising a perimeter multi-flame manifold at a circumferentially offset broiling region in the cooking chamber.
19. The cooking oven as recited in claim 1 further comprising a baking region comprising a heat shield above the cooking plate and below the uppermost internal surface of the cooking chamber.