Convection oven
An oven for cooking foods includes a housing having a fire chamber and a cooking chamber disposed generally above the fire chamber. A vessel is receivable in the fire chamber and is adapted to hold combustible material therein to generate heat and smoke for cooking food in the cooking chamber. A blower is mounted on the housing. The blower is selectively operable to move air. A tube is attached to an outlet of the blower and extends into the fire chamber such that when the vessel is received in the fire chamber the tube extends to a position adjacent the vessel so that air from the blower is blown directly into the vessel without first passing a heating element. The oven does not require supplemental heat from a burner or similar heating element.
1. An oven for cooking foods comprising:
a housing, with a bottom, a top and walls, including a fire chamber and a cooking chamber disposed generally above the fire chamber;
a vessel receivable in the fire chamber and adapted to hold combustible material therein to generate heat and smoke for cooking food in the cooking chamber;
a blower mounted within the housing, the blower being selectively operable to control the temperature of the fire chamber by turning the blower on and off with the blower off the source of air to the combustible material being choked to prevent over-firing of the combustible material in the vessel; and
a tube with an internal surface area and a cross sectional area, the ratio of the internal surface area to cross sectional area being at least about 75 to 1, attached to an outlet of the blower and extending into the fire chamber such that when the vessel is received in the fire chamber the tube extends to a position adjacent the vessel so that air from the blower is blown directly into the vessel without first passing a heating element, the tube having a longitudinal axis, the longitudinal axis of the tube being approximately parallel to the bottom wall and an open distal end for air to exit the tube in a direction along the longitudinal axis, wherein the open distal end projects into the fire chamber to a location such that a distance extending along the longitudinal axis of the tube between the open distal end of the tube in the fire chamber and the vessel when the vessel is received in the fire chamber is between about 1 and about 5 inches (about 2.5 to about 12.7 centimeters) for preventing over-firing of combustible material in the vessel to maintain a steady temperature in the cooking chamber.
2. The oven of claim 1 wherein the tube has a generally square shaped cross section.
3. The oven of claim 2 wherein the ratio of the internal surface area to cross sectional area is about 85 to 1.
4. The oven of claim 3 wherein the fire chamber has a volume, the ratio of the volume of the fire chamber to the volumetric flow rate generally at the end of the tube being between about 1 to 1 and about 1 to 1.5.
5. The oven of claim 4 wherein a volumetric flow rate of the air generally at an end of the tube in the fire chamber when the blower is operating is between about 3.2 to about 3.3 cubic feet/min.
6. The oven of claim 1 wherein the vessel has a length and a height, the tube directing air primarily to a location at a mid-height and mid-length of the vessel when the vessel is received in the fire chamber.
7. The oven of claim 1 wherein the blower has a single speed when operating.
8. The oven of claim 7 further comprising an on-off thermostat control mounted on the oven and in communication with the blower for selectively operating the blower.
9. The oven of claim 1 wherein the vessel defines a space for holding the combustible material, the holding space having a height and a width, the height being greater than the width.
10. The oven of claim 1 wherein a height to width ratio of the vessel is at least about 1.