The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Nov. 18, 2025

Filed:

Jun. 14, 2022
Applicant:

Alto-shaam, Inc., Menomonee Falls, WI (US);

Inventors:

Joshua J. Shimel, Waukesha, WI (US);

Jon Paul Flick, Wales, WI (US);

Craig Douglas Burnett, Slinger, WI (US);

Assignee:

Alto-Shaam, Inc., Menomonee Falls, WI (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
F24C 15/32 (2006.01); A47J 27/00 (2006.01); A47J 27/04 (2006.01); A47J 36/32 (2006.01); A47J 37/06 (2006.01); F24C 7/06 (2006.01); F24C 7/08 (2006.01); F24C 15/00 (2006.01); F24C 15/08 (2006.01);
U.S. Cl.
CPC ...
F24C 15/327 (2013.01); A47J 27/004 (2013.01); A47J 27/04 (2013.01); A47J 36/32 (2013.01); A47J 37/0641 (2013.01); F24C 7/067 (2013.01); F24C 7/085 (2013.01); F24C 15/003 (2013.01); F24C 15/08 (2013.01); A47J 2027/043 (2013.01); A47J 2201/00 (2013.01);
Abstract

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.


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