Humidity control for oven chamber

Abstract

A combination steam and dry oven has an integral boiler that is located inside the oven cavity. The combination oven can be operated as a forced-air convection oven, a force convection oven circulating superheated steam, or a steamer near the boiling temperature of water. Sensors in the oven supply information to a microprocessor that controls heating elements to maintain an oven temperature within 10.degree. Fahrenheit. The oven functions by circulating superheated steam by blowing its circulating gas over the surface of the internal boiler, which is protected from contamination by a baffle. Sensors of the level of water in the boiler assure that the water level either stays within predetermined limits or else shuts down the oven if the water level is out of limits. Tray stops keep foods and the trays containing them away from the walls of the oven to permit free circulation of air or superheated steam. Sensors of water temperature in the boiler and gas temperature in the circulating gas permit the control of relative humidity when the oven is used to proof dough or hold cooked food at a relatively low temperature. Control of the temperature of water in the boiler is aided by blowdown and replacement if the temperature becomes excessive. The oven may stand alone or it may be stacked as a combination of units.