Pizza Hut, Inc.

Kfc Corporation

Pepsico, Inc.

John D Beltz

Donald R Kupski

Keith D Barkhau

Mitchell C Henke

Michael E Harlamert

Sylvia L Schonauer

Dennis G Ash

Gregory D MacGeorge

Soldon A Svensson

Mohan Rao

Thomas L Cox

Gary V Riley

Johnny J Pellin

Donald L Johnson, Jr

Randall J Wiebe

A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.

Oven for baking pizza

An apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle. The grill, meat product and pan are conveyed through an air impingement oven having a plurality of heated high velocity air jets which impinge on the meat product, displace a food product boundary layer of cool air, and evenly heat the irregular surface of the meat product as it passes through the jets.

Method for simulating open flame broiled meat products

The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan compresses the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat and radiant heat from the black body pan to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle. The grill, meat product and pan are loaded into a convection oven having means for creating heated high velocity convecting air which contacts the meat product, displace a food product boundary layer of cool air, and evenly heat the irregular surface of the meat product as heated air passes over it.

Apparatus for simulating open flame broiled meat products

The specification discloses an apparatus for rapidly cooking meat products for a quick service restaurant which will simulate the appearance of an open flame broiled meat product. The meat product is clamped between a grill and a series of raised crown portions formed in the bottom of a cooking pan. The cooking pan also includes rounded depressions which alternate with the upraised crowns to serve as reservoirs for the collection of fat and other rendered meat juices. The clamping action between the grill and the pan flattens the meat product having a range of product weight to a uniform thickness while simultaneously assuring conductive heat transfer from the crowns to the meat. The grill is pre-coated with a carmelizing agent which leaves grill marks on the meat product during the cooking cycle. The grill, meat product and pan are conveyed through an air impingement oven having a plurality of heated high velocity air jets which impinge on the meat product, displace a food product boundary layer of cool air, and evenly heat the irregular surface of the meat product as it passes through the jets.

Method and apparatus for simulating open flame broiled meat products

Heat conductor for cooking pizza

The invention is heat transfer device to aid in the cooking of pizzas, particularly thick or double crust pizzas, as well as a method for cooking an assembled pizza with such a device. The device comprises a heat conducting means, preferably made in one piece, which in turn comprises a heat absorbing band portion with heat transferring pins extending therefrom. In the preferred embodiment, the heat conducting means is formed in a spiral with the heat transferring pins extending in a direction perpendicular to the spiral. In another embodiment, the heat conducting means is formed in at least two concentric circles with the heat transferring pins extending in a direction perpendicular to the circles. The method of using the device includes the steps of inserting the heat transferring pins into the pizza before it is cooked and then removing the pins after the pizza is cooked.

Heat transfer device for use in cooking pizzas

Growing community of inventors

Louisville, KY, United States of America

John D Beltz