Speed cooking oven with sloped oven floor and reversing gas flow
A speed cooking oven with sloped oven floor and reversing gas flow is disclosed comprising a cooking cavity, a controller, thermal heating source, blower assembly, air directing means, and a sloped oven floor that directs air flow from the oven side walls to oven center thereby producing a highly turbulent reversed air flow.
1. A rapid cook oven for cooking a food product with hot gas, the rapid cook oven comprising:
a housing;
a gas delivery system;
a thermal means for heating the gas;
an oven cavity disposed within the housing, the oven cavity comprising side walls comprising a left side wall and a right wall and an angled bottom wall that slopes up from the left side wall, and slopes up from the right side wall, such that a center of the bottom wall reaches an apex at a midpoint between the left and right side walls;
at least one primary gas nozzle for circulating gas into the cooking chamber; and
at least one secondary gas nozzle positioned above the at least one primary gas nozzle for controlling and directing gas flow from the at least one primary gas nozzle.
2. The rapid cook oven according to claim 1 , further comprising:
a pan for holding the food product, the pan being continuous without apertures;
wherein configuration of the at least one primary gas nozzle, the at least one secondary gas nozzle, the angled bottom wall, and the pan, produce turbulent air flow at the underneath surface of the pan.
3. The rapid cook oven according to claim 1 ,
further comprising a pan configured to prevent byproducts from the food product from accumulating on the angled bottom wall.
4. The rapid cook oven according to claim 1 , further comprising:
a pan for holding the food product, the pan being continuous without apertures;
wherein configuration of the at least one primary gas nozzle, the at least one secondary gas nozzle, the angled bottom wall, and the pan, produce turbulent air flow reversal at the underneath surface of the pan.
5. The rapid cook oven according to claim 1 , further comprising:
a pan for holding the food product, the pan being continuous without apertures;
wherein configuration of the at least one primary gas nozzle, the at least one secondary gas nozzle, the angled bottom wall, produce convention flow and edge flow beneath the surface of the pan.
6. The rapid cook oven according to claim 1 , further comprising:
a plurality of primary gas nozzles arranged in a row from the front of the cooking chamber toward the back of the cooking chamber.
7. The rapid cook oven according to claim 6 , further comprising:
a plurality of secondary gas nozzles arranged in row above the row of primary gas nozzles.
8. The rapid cook oven according to claim 1 , wherein the ratio of the flow volume of the at least one primary gas nozzle to the flow volume of the at least one secondary gas nozzle is about four to one.
9. The rapid cook oven according to claim 1 , wherein the average flow velocity of the gas exiting the at least one primary gas nozzle is between about 3,000 feet per minute and about 7,000 feet per minute.
10. The rapid cook oven according to claim 1 , wherein the gas delivery system comprises at least one gas directing means operably associated with the oven cavity for providing conflicting and colliding airflow near the surface of the food product.
11. The oven according to claim 1 , further comprising:
a control system for selectively controlling the at least one primary nozzle and the at least one secondary nozzle.
12. The oven according to claim 1 , further comprising:
a microwave cooking subsystem for sending microwave energy into the oven cavity.
13. The oven according to claim 1 , further comprising:
a control system for activating the at least one primary nozzle and the at least one secondary nozzle according to a preprogrammed schedule.