WO2024215273A1

WO2024215273A1 - A pizza oven

Info

Publication number: WO2024215273A1
Application number: PCT/TR2023/051799
Authority: WO
Inventors: Sedat HALAC
Original assignee: Tanatar Kalip Pres Isleri Sanayi Ve Ticaret Limited Sirketi
Priority date: 2023-04-12
Filing date: 2023-12-28
Publication date: 2024-10-17

Abstract

The invention relates to a pizza oven (1) which allows the pizza to be baked by means of an infrared heat source (30) in a chamber with at least one internal volume (13) and at least one lid (20) that allows access to said internal volume (13). The novelty of the invention is characterized in that the heat source (30) comprises at least one bottom heater (31) to bake the pizza from the bottom and at least one top heater (32) to heat the pizza from the top and at least partially illuminate the internal volume (13), the chamber (10) comprises at least one chamber top (11) and at least one chamber base (12), the internal volume (13) is in the dome form (15) to increase the heat retention between said chamber top (11) and the lid (10), and the internal volume (13) is at most 0.018 m³.

Description

A PIZZA OVEN

TECHNICAL FIELD

The invention relates to a pizza oven that allows various types of pizza to be baked by adjusting the ambient temperature around 30-550°C by means of an electronically controlled infrared heat source in a chamber with at least one internal volume and at least one lid that allows access to said internal volume.

PRIOR ART

The infrared heated pizza ovens are a type of pizza oven used for the baking process. These ovens use the infrared rays instead of the air circulation to dissipate the heat, unlike the traditional ovens. In this way, the pizza is baked quickly and at high temperatures. The infrared heated pizza ovens are available in different sizes and capacities and are frequently used in the professional pizza kitchens. In addition, some of the models are suitable for the domestic use. These ovens also save energy because the heating time is shorter and they operate at a lower temperature. However, the infrared heated pizza ovens have a higher cost than other ovens.

The application no. WO2016123298, known in the literature, relates to the cooking appliances generally used for cooking the foods such as shelled foods, and more specifically, to an oven that can cook the different types of food products relatively quickly and uniformly. Said pizza oven comprises a bottom heating element and a top heating element. It also comprises a mode shifter controller to control the energy dissipation. In the invention, the pizza oven comprises a ceramic coating.

The application no. W02009058565, known in the literature, relates to the selection and determination of the cooking parameters in the preparation of the foods and, more specifically, the determination of the working profile of a multi-purpose oven using an infrared heating in the preparation of the foods. The structure in this document is a multi-purpose oven suitable for baking a pizza at a high temperature. Said oven comprises a top IR heating filament and bottom IR heating filaments. The oven can be programmed to turn on and off for a predetermined period of time according to the predetermined cycle times. In addition, the oven comprises a controller as a smart user interface.

The infrared heated pizza ovens are known for their ability to heat and bake quickly. However, some common problems may include:

Burning: Burning can occur when the temperature of the ovens is too high or when the pizza gets too close. This can affect both the quality of the pizza and the life of the oven.

- Heat dissipation: The temperature of the oven may be unstable and therefore the pizza cannot be baked evenly. This can occur when there are errors in the calibration of the oven or in the placement methods.

- Cleaning: Cleaning of the oven can be a challenging task, especially when many different pizzas are baked. The ovens that are not cleaned can affect the taste and quality of the pizza.

- Maintenance: If the ovens are not maintained regularly, the parts may wear out and the life of the oven may be shortened. Neglecting of the maintenance can also affect the performance of the oven.

- Cost: The infrared heated pizza ovens are more expensive than most of the other ovens. Therefore, it can be a problem for the businesses with the limited budgets.

As a result, all the above-mentioned problems have made it necessary to realize a novelty in the relevant technical field.

BRIEF DESCRIPTION OF THE INVENTION

The present invention relates to a pizza oven to eliminate the above-mentioned disadvantages and bring the new advantages to the relevant technical field.

An object of the invention is to provide a pizza oven that is operated according to the principle of infrared heating and allows fast baking.

Another object of the invention is to provide a pizza oven with the reduced heat loss between two cooking processes. Another object of the invention is to provide a pizza oven with a reduced need to open the lid.

Another object of the invention is to provide a pizza oven that can allow the top cooking and lighting at the same time.

Another object of the invention is to provide a pizza oven with the improved service characteristics.

Another object of the invention is to provide a pizza oven that can allow the production of different types of pizza.

Another object of the invention is to provide a pizza oven that can cook the foods cooked between 30-250°C for 3 hours or more, and can bake the pizza varieties.

In order to achieve all the purposes mentioned above and to be derived from the detailed description below, the present invention is a pizza oven that allows a pizza to be baked by means of an infrared heat source in a chamber with at least one internal volume and at least one lid that allows access to said internal volume. Accordingly, the novelty is characterized in that the heat source comprises at least one bottom heater to bake the pizza from the bottom and at least one top heater to heat the pizza from the top and at least partially illuminate the internal volume, the chamber comprises at least one chamber top and at least one chamber base, the internal volume is in the dome form to increase the heat retention between said chamber top and the lid, and the internal volume is at most 0.018 m³ and the internal volume is 0.015 m³. Thus, it is ensured that the pizza is baked in small volumes with the best heating.

A possible embodiment of the invention is characterized in that the distance between the lid and the chamber top is in the range of 50-60 mm and especially this height is 53.5 mm. Thus, by creating a closed volume at the top of the chamber, the energy saving is achieved by preventing the hot air from escaping when the lid is opened.

Another possible embodiment of the invention is characterized in that when opened, the lid is configured to be positioned parallel to the chamber bottom, and comprises a handle high enough to keep the lid parallel to the ground. Thus, ease of service of the pizza is provided.

Another possible embodiment of the invention is characterized in that the pizza stone is positioned on top of the bottom heaters. Thus, the heat retention and an equal heat dissipation on all sides are achieved.

Another possible embodiment of the invention is characterized in that the chamber comprises an insulation material on its outer shell. Thus, the temperature in the chamber is maintained.

Another possible embodiment of the invention is characterized in that the top heater is located on the chamber top and in the center of the dome form. Thus, even if the lid is opened, it is ensured that the temperature in the chamber is maintained to some extent.

Another possible embodiment of the invention is characterized in that the lid is made of a transparent material. Thus, it is possible for the user to visually control the inside of the chamber.

Another possible embodiment of the invention is characterized in that it comprises at least one control panel to manage its operation and at least one adjustment knob on said control panel. Thus, it is ensured that the user commands the pizza oven according to the desired type of pizza.

BRIEF DESCRIPTION OF THE DRAWINGS

Fig. 1 shows a representative perspective view of the pizza oven of the invention.

Fig. 2 shows another representative perspective view of the pizza oven of the invention.

Fig. 3 shows a representative side view of the pizza oven of the invention. Fig. 4 shows a representative view of the section A-A of the pizza oven of the invention.

DETAILED DESCRIPTION OF THE INVENTION

In this detailed description, the subject of the invention is only described with the examples without any limiting effect for a better understanding of the subject.

Fig. 1 shows a representative perspective view of the pizza oven (1 ) of the invention. Accordingly, the pizza oven (1 ) of the invention is configured to bake a pizza using the infrared rays, unlike the conventional ovens. The pizza oven (1) has at least one chamber (10). Said chamber (10) allows the pizza dough to be positioned therein and baked. In a possible embodiment of the invention, the chamber (10) is sized so that it has an internal volume (13) of no more than 0.018 m³ and in particular less than 0.015 m³. This size is smaller than the pizza ovens (1 ) known in the art and allows the internal volume (13) of the chamber (10) to be heated faster. The pizza oven (1) has at least one lid (20). Said lid (20) is connected to the chamber (10) in such a way that there is a freedom of rotation therebetween, and allows the pizza dough to be placed into and removed from the internal volume (13) of the chamber (10). The lid (20) is made of a transparent material, especially glass, and allows the interior to be seen.

Fig. 2 shows another representative perspective view of the pizza oven (1) of the invention. The heating process in the pizza oven (1 ) is carried out with the infrared technology. For this, the pizza oven (1) has at least one infrared heat source (30). An infrared heat source is a source that produces the heat energy located in the infrared region of the electromagnetic radiation spectrum. This heat source (30) radiates the energy through the infrared rays and these rays transfer the heat energy to the objects and heats them. The infrared rays are defined as the electromagnetic waves with a wavelength between about 0.75 and 1000 micrometers. There are the filaments on the heat source (30) to dissipate the heat. The radiation is performed through these filaments. There are two types of the heat sources (30) in the pizza oven (1 ). The heat source (30) is of two types: a bottom heater (31 ) and a top heater (32). Said bottom heater (31) has a large number of filaments and performs the main heating function in the pizza oven (1). To do this, the bottom heater (31) is positioned around the bottom of the specially designed baking stone (14) at the base of the pizza. The top heater (32) is positioned around the chamber top (11) to allow the pizza to be baked from the top. The top heater (32) has preferably fewer filaments than in the bottom heater (31 ). The reason for this is that the low temperature is sufficient because the top heater (32) provides the expected browning on the pizza. The top heater (32) also contributes to the illumination of the top of the pizza. In this way, the need for light in the infrared technology is met by the light emitted by the infrared filaments. The fact that the top heater (32) also acts as a lighting element allows a reduction in the number of openings of the lid (20) of the pizza oven (1 ).

Fig. 3 shows a representative side view of the pizza oven (1 ) of the invention. Accordingly, the lid (20) of the pizza oven (1 ) is configured to be suitable for service. The lid (20) of the pizza oven (1) has at least one handle (21). Said handle (21) allows the lid (20) to be opened and closed by turning relative to the chamber (10). In addition, the handle (21) rests on the floor when the lid (20) is opened, allowing the lid (20) to be positioned in line with the chamber base (12). Thus, ease of service is ensured by means of the lid (20). In the pizza oven (1 ), the chamber is manufactured in a special form to preserve the heat. The shell of the chamber (10) is covered with an insulation material (16). Said insulation material (16) prevents the heat to be given from the internal volume (13) of the chamber (10) to the external environment. For this, the stone wool is used, at least partially, as an insulation material (16).

Fig. 4 shows a representative sectional view of the pizza oven (1 ) of the invention. Accordingly, the internal volume (13) of the pizza oven (1 ) is manufactured in a dome form (15). Said dome form (15) is located on the side of the chamber top (11 ). The dome form (15) characterizes the narrowing of the internal volume (13) of the chamber (10) towards the chamber top (11) and its conical structure. The top heater (32) is also positioned where the dome form (15) is closest to the chamber top (11). The dome form (15) allows the rising heat to be reflected back on the surface of the product to be baked, while allowing the heated air to be accumulated in the internal volume (13) of the chamber (10) and to be kept in the chamber (10) without escaping to the external environment when the lid (20) is opened. For this, the lid (20) is sized as small as possible on one side of the chamber. With the formation of the lid (20) on the chamber (10) as small as possible, a distance is formed between the chamber top (11 ) and the lid (20). There is a dome form (15) at the distance between the chamber top (11) and the lid (20). In a possible embodiment of the invention, this height is in the range of 50- 60 mm. In the preferred embodiment of the invention, this height is 53.5 mm. This height reduces the temperature drop by accumulating the heated air around the top when the lid (20) is opened.

The pizza oven (1) has at least one control panel (40). Said control panel (40) allows the pizza oven (1) to be operated in the different functions. There is at least one adjustment knob (41) on the control panel (40). In a possible embodiment of the invention, there are multiple, especially 3, adjustment knobs (41) on the control panel (40). The adjustment knobs (41) allow the critical data for baking, such as temperature, time and operating function, to be processed into the pizza oven (1 ). The adjustment knob (41) allows the different types of pizza to be baked without adjusting the temperature and time in the different baking methods. In the pizza oven (1), the control panel (40) is connected to a heat sensor. Said heat sensor operates at a sensitivity of ± 2°C, allowing the pizza oven (1 ) to operate precisely.

In a possible use of the invention, in the pizza oven (1) with the infrared heat source, the desired baking function is selected from the control panel (40) and the heat source (30) is expected to heat the internal volume (13). After the pizza oven (1 ) is heated to 500-550°C, it is made ready to cook Neapolitan pizza every 2 minutes. When the pizza oven (1 ) starts to heat up, the heat source begins to emit the infrared rays. These rays are intensely focused on the pizza, and the pizza is baked quickly. This time is a distinctive feature compared to the pizza ovens (1 ) known in the art. In addition, the pizza oven (1 ) has a top heater (32), so that the pizza is heated from the top and the illumination is provided at the same time. In addition, the lid (20) of the pizza oven (1 ) also provides ease of service. In addition, thanks to the quick heating function, the delicious pizzas can be prepared in smaller spaces.

The scope of protection of the invention is described in the attached claims and cannot be limited to what is explained in this detailed description for the exemplary purposes. It is clear that a person skilled in the art can produce similar embodiments in the light of what is explained above, without deviating from the main theme of the invention. REFERENCE NUMBERS IN THE DRAWINGS

I Pizza Oven

10 Chamber

I I Chamber Top

12 Chamber Base

13 Internal Volume

14 Baking Stone

15 Dome Form

16 Insulation Material

20 Lid

21 Handle

30 Heat Source

31 Bottom Heater

32 Top Heater

40 Control Panel

41 Adjustment Knob

Claims

1. A pizza oven (1 ) which allows the pizza to be baked by means of an infrared heat source (30) in a chamber with at least one internal volume (13) and at least one lid (20) that allows access to said internal volume (13), characterized in that the heat source (30) comprises at least one bottom heater (31) to bake the pizza from the bottom, and at least one top heater (32) to heat the pizza from the top and at least partially illuminate the internal volume (13), the chamber (10) comprises at least one chamber top (11) and at least one chamber base (12), the internal volume (13) is in dome form (15) to increase the heat retention between said chamber top (11 ) and the lid (10), and the internal volume (13) is at most 0.018 m³.

2. A pizza oven (1) according to claim 1 , characterized in that the distance between the lid (20) and the chamber top (11) is in the range of 50-60 mm and especially this height is 53.5 mm.

3. A pizza oven (1) according to claim 2, characterized in that the distance between the lid (20) and the chamber top (11) is 53.5 mm.

4. A pizza oven (1 ) according to claim 1 , characterized in that the internal volume (13) is 0.015 m³.

5. A pizza oven (1 ) according to claim 1 , characterized in that the lid (20) is configured to be positioned parallel to the chamber bottom (12) when opened.

6. A pizza oven (1) according to claim 1 , characterized in that the lid (20) comprises at least one handle (21 ).

7. A pizza oven (1 ) according to claim 1 , characterized in that the chamber (10) comprises an insulation material (16) on its outer shell.

8. A pizza oven (1 ) according to claim 1 , characterized in that the top heater (32) is located on the chamber top (11 ) and in the center of the dome form (15).

9. A pizza oven (1 ) according to claim 1 , characterized in that the lid (20) is made of a transparent material.

10. A pizza oven (1) according to claim 1 , characterized in that it comprises at least one control panel (40) to manage its operation and at least one adjustment knob (41) on said control panel (40).