Note: Descriptions are shown in the official language in which they were submitted.
~ 2~28~7~
~ttorney Docket No. PAC003
FOOD COORING M~CHINE
,: ~
Portable or transportable cooking machines are essential for
preparing food at locations where conventional cooking facilities
are not available. As an example, làrge picnics, weddings,
special purpose meetings, fairs and other special events which
require food may be held at locations remote from conventional
food processing facilities. For t~lese events, it becomes
necessary for a caterer to prepare food utilizing a transportable
, .
food cooking machine. With tlliS device fresh food may be
prepared on location and the quality of the food greatly
surpae~ses that of food which is prepared at one location and
thereafter transported to an event at another location.
~ Early portable food cooking machines utilized charcoal as a
source of heat. ~n example of such a machine may be seen by
referring to U.S. patent number 3,499,380 to Gongwer. In this
machine, a conveyor moves food longitudinally within the machine
housing over a bed of charcoal. In addition to being expensive,
the use of charcoal in such a machine presents a number of
significant problems. Because the charcoal requires oxyqen to
burn, doors in the sides or at the ends of the machine must be
opened to provide a supply of oxygen for the charcoal fire. Such
heating is not environmentally controlled~inasmuch as any
emissions must pass to the outside of the machine.
"~
~ ~ ,, ; , ~ -
~ ~ 2028~74
Starting a charcoal fire also presents problems. Because
charcoal requires some time to reach a temperature at which the
fire will be self sustaining, it is not uncommon for an operator
to apply a combustible material such as kerosene to the charcoal
to start the fire. This procedure may be dangerous and entails
additional expense in the use of charcoal.
Additionally, charcoal fires present difficult problems in
terms of temperature modulation when used in a portable food
cooking machine such as illustrated in the Gongwer patent. When
cooking with charcoal in such a machine, an operator must raise
and lower door panels formed ln the sides and at tlle ends of the
machine in order to regulate the air supply to the fire. This
makes temperature control inexact and difficult. Also, using
charcoal makes it difficult to have different temperature zones
from one end of the machine to another. As an example, in such a
machine it is desirable to provide heat to a sauce vat at one end
of the machine to warm the sauce prior to cooking the food.
Furthermore, for some foods a temperature gradient from one end
of the machine to the other provides important cooking
advantages.
Further problems in connection with charcoal heated portable
cooking machines arise when the cooking process has keen
completed and the food product must be removed from the machine.
At such time, the doors must be opened to remove the product.
However, opening the doors increases the flow of oxygen to the
fire which frequently causes the fire to flash ~or to flare up.
Thus, great caution must be exercised when the doors are opened
2 ~;
202~674
to remove the product inasmuch as the charcoal fire cannot be
extinguished prior to such removal.
Lastly, portable cooking machines using charcoal as a
cooking medium cannot be used inside of a building.
Consequently, this limits the usefulness of such machines in very
cold or inclement weather.
It is desirable to provide a portable cooking machine
having a heating source the temperature of which may be regulated
easily, which will allow for different temperature zones within
the cooking machine, which may be started easily, which may be
operated at low cost an~ wl-ic~ m~y be utiLi7e~ inside of
building.
UMMARY OF THE INVENTION
. :
The subject invention provides a cooking machine comprising
a ~rame mounted on a pair of wheels and a housing supported on
` the-~frame. The housing has a pair of spaced side walls, a pair
of spaced end walls, a bottom wall and a top wall defining an
~enolosed cooking space. A ~ood conveying means is mounted within
the cooking space between the side walls for moving food to be
cooked between the spaced end walls above the bottom wall. A
heating means is provided in the bottom of the housing adjacent
the bottom wall for cooking the food as it moves between the
opposite ends of the cooking space. The heating means includes a
plurality of individual gas heaters spaced apart from each other
and positioned between the end walls of the housing. Each of the
individual gas heaters may be operated separately such that heat
).. "~"':~"` ' : ' '
2~2867~
may be provided at discreet locations along the bottom wall of
the housing. Also, each of the gas heaters receives its air
supply from outside of the cooking space to thereby enable the
cooking space to be completely en~losed.
DEscRIpTIoN OF TNE DRAWING~
Fiq. 1 provides an external view of the cooking machine of
the sub~ect invention;
Fig. 2 is a view looking from the right end of the machine
as seen in Fiq. 1 with the end covers removed or raised;
Fig. 3 is a plan view oE the machine showing the individual
gas heaters mounted adjacent the bottom wall; and
Pig. 4 is a sectional view along 4-4 of Fig. 3.
DE8CRIPTION QF ~E PREFE~RED E~BODIMENT
Referring to the drawings, it may be seen that the
transportable cooking machine (10) of the present invention has a
frame (12) mounted on an axial (14~ which supports a pair of
wheels (163 and a housing (17). Housing (17) comprises a pair ~: `.~.
of side walls (18 and 20), a pair of end walls (22 and 24), a
bottomiwall (26) and a top wall (28). The walls (18 through 28)
of housing (17) define an enclosed cooking space (30). :~
A food conveying means (32~ mounts within the cooking space
(30) of housing (17). Food conveying means (32),has a pair of
shafts (34 and 36) mounted in bearings (38) at opposite ends of
the housing (17). Preferably, the bearings (38) are mounted on :;
4 ;-~
~ . ~.. .....
202867~
the exterior side walls (18 and 20) of the housing to enable the
bearings to be serviced easily.
A pair of sprockets (40) are mounted at opposite ends of
shaft (34) and a pair of sprockets (42) are mounted at opposite
ends of ihaft (36). A pair of continuous chains (44 and 46)
interconnect the sprockets (40 and 42). Shaft (34) is drivingly
connected to a gear reduction mechanism (48) driven by an
electric motor (50). Consequently, when motor (50) operates,
shaft (34) rotates clockwise and sprockets (40) drive chains (44
and 46).
A hand crank (52) attaches to the opposite end of shaft (34)
to provide a means of driving chains (44 and 46) in the event
power would not be available to motor (50).
Food~carrying baskets (54) are pivotally mounted on bars
(55) connected at each end to the conveyor chains (44 and 46).
In this~fflanner the conveyor chains (44 and 46) transport the
baskets (54) from one end of the cooking space (17) to the other
,
between the end walls (22 and 24). Turning to Fig. 4 of the
drawings, it may be seen that as shaft (34) rotates clockwise the
lower runs of the chains (44 and 46) are moved from right to left
as viewed in that figure and the upper runs of the chains (44 and
46) are moved from left to right as viewed in that figure.
A sauce vat (56) is mounted within housing (17) adjacent end
w~all (22). Movement of the food carrying baskets (54) will now
be described. Turning again to Fig. 4, it may be seen that the
: ~
~ lower run o~ chains (44 and 46) which transport food baskets (54)
;~ extends horizontally between the end walls (22 and 24). The food
~ 5
~ 2~867~
baskets (54) are maintained in a horizontal position by
horizontal bars (58), partially shown, which lie below the lower
run of the chains and the upper run of chains (44 and 46) are
maintained in a horizontal attitude by horizontal bars (60)
partially shown which lie immediately below the upper run of the
chains. When food conveying means (32) operates, the lower runs
of chains (44 and 46~ pull Pood carrying baskets (54) from right
to left as viewed in Fig. 4 and the baskets are maintained in a
horizontal attitude by horizontal support bars (58). When the
food baskets reach the sauce vat (56) they slide off of
horiæontal bars (58) and pivot downwardly into the sauce vat (56)
to become immersed in sauce. Thereafter, the baskets are moved
in a clockwise direction around sprockets (40) and are pulled
from left to right as viewed in Fig. 4 by the upper runs of
chains (44 and 46). Again, the food baskets are maintained in a
horizontal position by horizontal support bars (60). It may be
observed that in one direction of travel the bottom on the food
basket is faced downwardly whereas in the opposite direction of
travel the tops of the food basket is faced downwardly. In this
manner both sides of the food becomes cooked.
The heating means (64) of the present invention may be seen
by referring to Figs. 2 through 4. In the preferred embodiment
of the present invention four individual gas heaters (66) are
utilized. However, more or less heaters may be incorporated into
the machine as desired. Each gas heater (66) has a burner unit
(68) which is mounted upon a horiæontal support~ member (70) on
one side of the housing (17). Looking at Fig. 3, it may be seen
that the gas heater (66). may be mounted on either side of the ;
.,~
~ , ~ . . ~. ~ , - . - . -, ., -
8~74
machine ~10). Each of the gas heaters (66) are enclosed within a
housing (72) for protection against the elements.
Turning to Fig. 2, it may be observed that a tube (74)
having a plurality of upwardly Eacing openings ('~6) mounts on
each,burner unit (68). The tube (74) extends from each of the
burner units (68) between the housing side walls (18 and 20).
The bottom of the tubes rest against the b;ottom wall 126). Each
of the gas heaters (66) also incorporates a fan (73). Fan (78)
provides a source of air from outside the cooking space (30) to
.
the burner unit (68) and forces tl~e flames across the width of
tube (74)- The, flames project out of the upwardly facing
opening (76) in tube (74) to provide a source of heat for the
food in the baskets (54) within the cooking space (30). Each of
the heaters (66) has a thermastat (80) which may be set at any
desired temperature. Referring again to Fig. 3, it may be
observed that the gas heaters (66) may be placed at various
positions along the bottom wall (26). As mentioned previously
each of the gas heaters (66) is controlled individually. Thus,
:
the heater (66) adjacent the sauce vat (56) may be turned on
prior to the commencement of cooking to warm the sauce before
I ~:
~1~, food has to be dipped into it. Additionally, depending upon the
amount of food to be cooked, one or more of the burners (66) may
~,
` be turned off to prevent overheating the cooking space (30). Of
~; ~ course all of the heaters (68) may be turned off to enable an
operator to remove food Prom the machine (10).
Because air for the gas heater (66) comes from outside of
the cooking space (30), it is not necessary to provide a source `~
:
` 20286~
of ambient air to the space (30). ~ccordingly, the doors (82)
formed within the side walls (18 and 20) to provide access to the
cooking space and the doors (84 and 86) formed in the end walls
(24 and 22) to again provide access t~ the cooking space (30) may
remain in a closed position. In fact, in normal operation, the
cooking space (~0) remains entirely closed in much the same way a
conventional oven is sealed to thereby cause the food products
within the cooking space (30) to be baked as it passes over the
heater (66). This arrangement allows the temperature within the
cooking space (30) above each heater (66) to be controlled
precisely. It also provides an efficient and economical use of
fuel as opposed to a charcoal fire which requires an open cooking
space.
Referring to Fig. 4, it may be seen that grates (88) overlie
the heater tubes (74). A plurality of substantially permanent
;rock type briquettes rest upon the grates (88) above the heater
tubes (74). The briquettes (9o) function to impart additional
flavoring to the food within the food carrying baskets (54).
~ In order to prevent the possibility of fire flare-ups caused
; by food drippings falling on bottom wall (26) between the grates
(88) and migrating towards the gas heaters (66) a removable drip
tray (94) is mounted within the housing (17) just below the lower
~i~ run of chains (44 and 46). The drip tray (94) rests upon a pair
of parallel spaced lateral support bars (96) mounted between the
side walls (18 and 20) and intermediate two gas heaters (66).
Access to the drip tray (94) may be had by raising the door (82)
within side wall (18).
'~
--`` 2028674
Because the enclosed cooking space (30) functions like an
oven the top wall (28) becomes heated during cooking.
It has been found that a source of hot water may be provided
by placing a water tank (98) upon the exterior surfacs of the top
wall ~28) of housing (17). The tank (98) absorbs heat from the
cooking space (30) since the walls (18 through 28) of the machine
(10) are metal. Because the food preparation machine (10) is
used in the food preparation business, the machine must be
capable of thorough cleaning. Accordingly, the food preparation
machine (10) of the present invention is constructed of stainless
steel wherever possible. Thus, the side walls (18 and 20), the
end walls ~22 and 24), bottom wall (26) and top wall (28) of the
machine (10) all are constructed from stainless steel.
Since certain changes may be made to the above-described
structure and method without departing from the scope of the
invention herein it is intended that all matter contained in the
description thereof or shown in the accompanying drawings shall
be interpreted as illustrative and not in a limiting sense.
:~ :
:~ :-- .
l . ~ .
:
: ' 9
;.'.-;:.: : . ~ . :
-;5~
. ~ .' ' . ' ~'' , . ~'' :~
': :' ~'. .,:' . ' ~ :'. '. . ': ~ ' : ' ' ,
