CA2370871A1 - Robogrill - Google Patents
Robogrill Download PDFInfo
- Publication number
- CA2370871A1 CA2370871A1 CA002370871A CA2370871A CA2370871A1 CA 2370871 A1 CA2370871 A1 CA 2370871A1 CA 002370871 A CA002370871 A CA 002370871A CA 2370871 A CA2370871 A CA 2370871A CA 2370871 A1 CA2370871 A1 CA 2370871A1
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- CA
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- Prior art keywords
- cooking
- food
- cartridges
- conveyor
- infrared
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/049—Details of the food supports not specially adapted to one of the preceding types of food supports
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/041—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with food supports rotating about a horizontal axis
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/04—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits
- A47J37/045—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with endless conveyors
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Baking, Grill, Roasting (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A chain grill described herein for continuously cooking food products on a chain-driven, double-motion conveyor formed of infrared burners, stainless steel food-holding cartridges, roller chains with attached cartridge slots, motorized exhaust fan, gearbox, dc motor, grease drip pans and cartridge release assembly. One set of chains provides continuous vertical rotation of cartridges, while second set of chains moves cartridges along conveyor path horizontally. Two infrared burners, powered by natural gas, propane or electricity are positioned horizontally, parallel to conveyor chains. Food products are inserted into cartridges and placed on conveyor vertically, exposing both flat sides of food products to infrared burners. partridges, holding food products, are continuously rotated vertically while simultaneously moved by chains along horizontal conveyor path. Infrared heat, radiating from infrared burners, is applied simultaneously to both sides of food products with the same controlled intensity. Fully cooked food products are discharged in the cartridge release assembly.
Description
SPECIFICATION
Purpose The purpose of this document is to provide all documentation necessary for successful filing of patent for "ROBOGRILL" Automated Double-Motion Vertical Infrared Cooking Conveyor designed for commercial applications. Specification of the invention consists of the Description, Claims and Drawings as stipulated by the Canadian Patents Act:
A. DESCRIPTION
A7. Title A2. Technical Field Of Invention A3. Background Of The Invention And PriorArt A4. How This Invention Addresses Several Technical Problems A5. Summary Of The Invention A6. Example Of Intended Use A7. Brief Description Of Drawings A8. Detailed Description Of The Invention B. CLAIMS
C. DRAWINGS
Assumptions 1. FOOD ~1~ - HAMBURGERS, STEAKS AND THE LIKE in this document include but are not limited to: Hamburgers, Steaks, Roasts, Briskets, Chops, Ribs as well as other Burgers and similar type FOOD made from:
MEAT: Beef, Pork, Veal, Lamb, Bison, Ostrich and Turkey POULTRY: Chicken D VEGETABLES: Tofu and Beans 2. Throughout this document there is reference to "ROBOGRILL" Automated Double-Motion Vertical Infrared Cooking Conveyor. "ROBOGRILL" is the trademarked name of the actual cooking apparatus for which one of the patents is applied. "ROBOGRILL" is described in detail in CLAIM # 3 of this document.
A. DESCRIPTION
A1. Title "ROBOGRILL" Automated Double-Motion Vertical Infrared Cooking Conveyor This commercial conveyor-type cooking apparatus enables a better; faster and healthier process of cooking FOOD ~'~: Hamburgers, Steaks And The Like.
FOOD ~'~ is not cooked flat (horizontally) as with conventional cooking methods, but sideways (vertically).
A2. Technical Field Of The Invention The present invention relates to continuous cooking of FOOD ~'~ after it is inserted into sprocket-shaped CARTRIDGES. Cartridges, containing FOOD ~'~, are placed on an the automated, double-motion chain-driven cooking conveyor VERTICALLY, exposing both flat sides of FOOD ~'~ to infrared burners powered by natural gas, propane or electricity. Cartridges are pulled through the cooking conveyor at certain speed by means of mechanical chains, while at the same time;
cartridges themselves are continuously rotating to cook FOOD ~'~ evenly, protecting FOOD
~'~
from burning or drying up.
After the cartridges containing the FOOD ~'~ enter the conveyor - the infrared cooking cycle is initiated. These cartridges are advanced intermittently along a vertical path of travel through three temperature zones: high heat zone, lower heat zone and finally to the cooling zone. The duration of the cooking cycle: speed of the conveyor and the rotation of the cartridges are fully adjustable and vary with the type and size of FOOD ~'~ being cooked.
This invention does not require any human involvement during the cooking process. The only manual operation required is to insert FOOD ~'~ into cartridges, place the cartridges on and remove them from the conveyor.
There are various known automatic cooking grills and similar type cooking apparatuses, which typically cook FOOD ~'~ one side at a time.
FOOD ~'~ - See Full Definition In Assumption Moreover, walking beam cooking conveyors are somewhat commonplace; as is the conventional - horizontal or flat method of cooking.
However, in the field of continuous cooking of FOOD ~'~ for commercial applications, the improvements of this invention to the process and methodology are novel from several standpoints as follows:
1. By utilizing an innovative approach to position and cook FOOD ~'~ sideways (vertically), not flat (horizontally) as with conventional cooking methods, this invention - "ROBOGRILL" for commercial applications cooks FOOD ~'~ on both sides, at the same time, with the same controlled intensity of infrared heat.
"ROBOGRILL" is a unique invention because of the following characteristics:
D Employs two rows of infrared burners positioned on both sides of the conveyor to cook FOOD ~'~ on both sides simultaneously and faster than conventional methods of cooking.
~ Infrared cooking technology enables searing of FOOD ~'~, which reduces the levels of fats and cholesterol and produces healthier FOOD ~'~
~ Utilizes two sets of mechanical chains. One set of mechanical chains guides the sprocket-shaped cartridges holding the FOOD ~'~ in place vertically through the conveyor path. The second set of mechanical chains continuously rotate the cartridges during the full duration of the infrared cooking cycle to prevent FOOD ~'~ from burning or drying up.
~ The maximum capacity of the conveyor is up to ten cartridges at the same time. This means that "ROBOGRILL" can cook up to ten hamburgers placed in cartridges on the conveyor concurrently.
2. In order to enable a vertical method of cooking - sprocket-shaped cartridges or FOOD ~'~ holders were developed. These cartridges come in various sizes, depending on the type and size of FOOD ~'~ to be cooked.
FOOD r'~ - See Fuli Definition in Assumption Some of the basic characteristics of CARTRIDGES can be summarized as follows:
D Cartridges hold the FOOD ~'~ in place and prevent FOOD ~'~ from falling out of the cartridge during the full duration of the cooking cycle.
Cartridges are sprocket-shaped to enable their continuous rotation by one set of mechanical chains.
Cartridges allow infrared heat to penetrate and cook FOOD ~'~ from both sides; at the same time, with the same controlled intensity of infrared heat.
Cartridges are made of food-grade type materials that are in accordance with all stipulated food and health regulations.
A3. Background Of The Invention And Prior Art The conventional processes of cooking FOOD ~'~ can be summarized in 2 parts:
D Conventional Cooking Processes And Methods ~ Apparatuses Supporting Conventional Cooking Processes and Methods Conventional Cooking Processes And Methods The conventional processes and methods of cooking FOOD ~'~ have long been known and widely used privately by consumers and commercially by restaurants.
FOOD ~'~ can be charbroiled, barbequed, broiled, grilled, roasted, baked or fried.
But regardless of the conventional method or process utilized, FOOD ~'~ is always placed horizontallv or flat on the cooking apparatus. Hamburgers, a steak, briskets, chops, ribs, etc. are placed on or in: griddles, broilers, barbeques, skillets, pans, gas grills, stoves or ovens horizontally or flat. In commercial applications it was physically impossible to cook such FOOD ~'~ in any other way.
Apparatuses Supporting Conventional Cooking Processes and Methods Conventional cooking apparatus for restaurants such as commercial type gas grills; barbeques, broilers, griddles, stoves andlor ovens were designed to support only the conventional - horizontal or flat method of cooking.
FOOD ~'~ - See Fuli Definition !n Assumption PRIOR ART
Conventional processes and/or methods of cooking, as well as various conventional cooking apparatuses of similar type that support this conventional flat or horizontal method of cooking are highlighted in the following patents as outlined in the Canadian Patents Database:
~1. CONTINUOUS COOKING GRILL
Patent CA 1273979 #:
Inventor: Long, Marshall CPC: 309171 IPC: A47J 37/04 Issued Sep. 11, 1990 On:
ABSTRACT OF THE DISCLOSURE
A cooker for continuous grilling of hamburger patties and the like uses a shiftable grid which intermittently lifts the patties off a stationary grid and offsets advancement after each lift-off until a U-shaped path is traversed extending initially through and terminating beyond one end of the cooker exteriorly thereof.
The patties travel upwardly along a straight line with respect to a first pair of legs of the grids and thence upwardly and accurately with respect to a first grid quadrants, whereupon they invert and drop such as to travel upwardly and accurately with respect to a pair of second grid quadrants. Finally, the patties travel upwardly along a straight line with respect to a pair of legs of the grids forming the final stretch of the travel.
2. TWO-SIDED COOKING DEVICE FOR A GRILL
Patent #: CA 1264795 Inventors: Dorr, Richard W.
Kalowski, Thaddeus J.
Weimer, Ralph Novy, Robert A.
CPC: 309/71 IPC: A47J 37/06 Issued On: Jan. 23, 1990 FOOD ~'~ - See Full Definition In Assumption ABSTRACT OF THE DISCLOSURE
A compact two-sided cooking device is disclosed for use with an existing grill to permit two-sided cooking of food products, such as hamburger patties, on a relatively limited basis. The device includes a cooking assembly having an electrically-powered cooking platen which can be selectively positioned an food products on the grill for effecting accelerated two-sided cooking thereof. The present cooking device has been particularly configured for use in conjunction with, and for rocking movement on, a commercially-sized restaurant grill, and provides greatly reduced cooking times so that a customer's order can be freshly and efficiently prepared even during relatively slow business hours.
3. APPARATUS FOR TWO-SIDED COOKING
Patent #: CA 1252302 Inventors: Bergling, Craig L.
Ewald, Henry T
Horton, Douglas J.
Weller, Berthold L.
Hoverman, James L.
CPC: 65/46 IPC: F24C 7100; A47J 37/06 Issued On: Apr. 11, 1989 ABSTRACT OF THE DISCLOSURE
An apparatus for effecting two-sided cooking of food products, such as frozen hamburger patties, is disclosed which has been configured for highly desirable efficiency, versatility, and consistency in food product preparation. The apparatus includes a housing upon; which is mounted a substantially horizontal lower platen assembly, with the apparatus further including one or more upper platen assemblies each mounted on a respective pivotal support arm for movement between a lowered inactive position and a raised active position with respect to the lower platen assembly. The apparatus includes a mounting arrangement for permitting limited relative movement of each upper platen assembly with respect to its support arm, and further includes mechanisms for maintaining a FOOD ~'~ - See FuU Definition In Assumption _7-predetermined minimum spacing between the upper and lower platens for avoiding undue compaction of the food products. Automatic controls effect upward movement of the upper platen for precise cooking control.
Other Known Conventional Processes, Cooking Methods And Apparatuses "ROBOGRILL"Automated Double-Motion Vertical Infrared Cooking Conveyor utilizes a vertical process of cooking FOOD ~'~ in conjunction with various known technologies in distinct combination that make this invention unique in its class.
Amongst these known Conventional Processes, Cooking Methods and Apparatuses as filed in the Canadian Patents Database and used by "ROBOGRILL" in distinct combination include:
4. MEAT COOKING APPARATUS AND MET&iOD
Patent #: CA 1167896 Inventor: Flavan, David B., Jr.
CPC: 309!15 IPC: F24C 7/00 H05B 3102 H05B 6f62 Issued On: May 22, 1984 5. FAT REMOVAL FROM MEAT PRODUCTS
Patent CA 1338414 #:
Inventor: Margolis, Geoffrey CPC: 99/101; 99!90 IPC: A23L 1!317 Issued June 25, 1996 On:
6. INFRARED COOKING
Patent #: CA 1047307 Inventors:Kohli, Martti I.
Callerhorn, Bo A.
Eklund, Ernst E.
F
CPC; 99!195, 309/66 IPC: A23L 3/00, A47J
Issued Jan. 30, 1979 On:
FOOD ~'~ - See Full Definition In Assumption .$.
Though such conventional cooking Processes (Methods) and Apparatuses (Devices) have achieved considerable popularity and commercial success, there has been a continuing need for improvement of both, which "ROBOGRILL"
Automated Double-Motion Vertical Infrared Cooking Conveyor accomplishes.
A4. How This Invention Addresses A Technical Problem Conventional cooking equipment such as griddles, broilers, barbeques, skillets, gas grills, stoves or ovens for commercial aaplications cook FOOD ~'~ placed flat or horizontally on the apparatus. FOOD ~'~ is cooked one side at a time, so while one side is cooking; the other side is drying up, affecting FOOD ~'~ taste.
This conventional method of cooking requires human involvement in the cooking process, which cannot guarantee consistency in quality. FOOD ~'~ may be undercooked or overcooked. Overcooking affects taste, while undercooking may be potentially harmful. Also, there is no full-proof or guaranteed way to control consistency in quality of taste, because people who prepare the FOOD ~'~ may have different sets andlor levels of cooking qualifications, skills and experience.
For commercial applications a single solution to all of the above problems is the elimination of any human involvement in the cooking process, which is accomplished by "ROBOGRILL"Automated Double-Motion Vertical Infrared Cooking Conveyor.
"ROBOGRILL" is an innovative invention, unlike any other device in its class, because it utilizes:
o A VERTICAL method of cooking FOOD ~'~
a Sprocket-shaped CARTRIDGES to hold FOOD ~'~ during the vertical cooking process.
o Infrared heat burners positioned on both sides of the conveyor along the traveling path of cartridges.
FOOD ~'~ - See FuU Definition In Assumption o Two cooking stages- high heat temperature zone and low heat temperature zone as well as a cooling zone and cartridge discharge zone.
o A fully automated, double-motion, chain-driven conveyor; whereby the first motion moves the cartridges from the beginning to the end of the conveyor while the second motion continuously rotates the cartridges to prevent the FOOD ~'j from burning or drying up during the cooking cycle.
By eliminating human involvement in the cooking process, "ROBOGRILL"
achieves the following benefits over conventional methods of cooking FOOD ~'~:
Consistency In Taste 1. "ROBOGRILL" uses a vertical method of cooking that eliminates any human involvement in the cooking process.
2. "ROBOGRILL" guarantees consistency in quality of taste because FOOD ~'~ is neither overcooked nor undercooked and prepared with precision every time.
Speeaf Of Cooking Process And Health Benefits 3. "ROBOGRILL" utilizes infrared heat technology, enabling the searing of FOOD t'~, which is not only much faster than conventional cooking methods, buff also allows for the levels of fat and cholesterol in FOOD ~'~ to be minimized. The searing process seals juices in FOOD ~'~ by cooking with intense heat for a short period of time.
4. "ROBOGRILL" does not rectuire for the operator to have any formal qualifications, skills or experience in the cooking process. This allows for better quality control and consistency in taste of FOOD ~'~ because it is the invention that is doing all the cooking, which eliminates the possibility of human error occurring in the cooking process.
FOOD ~'~ - See Full Definition In Assumption - l~ -In Summary; This Invention Accomplishes The Following Objectives:
The ability to cook FOOD ~'~ both sides at the same time with the same controlled intensity of infrared heat The ability to cooks FOOD ~'~ faster that conventional cooking methods The ability to cook with infrared heat technology that enables searing of FOOD ~~~
The ability to utilize a healthier method of cooking by minimizing the levels of fat and cholesterol in FOOD ~'~
The ability to cook FOOD ~~~ without any human involvement in the cooking process The ability to guarantee consistency in quality and taste of FOOD ~'~ every time regardless of human qualifications, skills andlor previous cooking experience.
A5. Summary Of The Invention "ROBOGRILL" is an Automated Double-Motion Vertical Infrared Cooking Conveyor designed for commercial applications. "ROBOGRILL" enables a better, faster and healthier process of cooking FOOD ~~~: Hamburgers, Steaks And The Like. FOOD ~~~ is not cooked flat {horizontally) as with conventional cooking methods, but sideways (vertically).
Infrared burners are placed along the conveyor line, projecting infrared heat to both sides of FOOD ~~~, at the same time and with the same controlled intensity of infrared heat to enable a searing process.
Searing Process This invention utilizes infrared heat technology enabling a searing cooking process, which is significantly faster than conventional cooking methods. The searing cooking process seals juices in FOOD ~~~ by cooking with intense heat for a short period of time.
FOOD ~'~ - See Full Definition In Assumption Cooking Process FOOD ~'~ is inserted into multiple; sprocket-shaped cartridges made from food-grade type materials. These cartridges come in various sizes, each one specific for the type and size of FOOD ~'~ to be cooked. Cartridges loaded with FOOD
~'~
are placed on the automated, chain-driven cooking conveyor vertically, exposing both flat sides of FOOD ~'~ to infrared burners powered by natural gas, propane or electricity. Maximum capacity of conveyor is up to ten cartridges concurrently.
FOOD ~'~ in cartridges undergoes the cooking cycle through three temperature zones: high, low and cooling. Infrared heat is applied simultaneously to both sides of the FOOD ~'~ with controlled intensity. Cartridges move through conveyor vertically, while constantly rotating. Continuous rotation of cartridges allows cooking evenly, protecting FOOD ~'~ from burning or drying up. Speed of the conveyor, rotation of the cartridges and intensity of heat in each cooking zone are fully adjustable.
This apparatus cooks with about two to three times the intensity of average grills (1650° Fahrenheit). Grease and FOOD ~'~ particles incinerate and are converted into flavorful vapors that cook back up into the FOOD ~'~. As a result, the content of fat and cholesterol in meat is minimized, producing not only better tasting but also healthier FOOD ~'~ than with conventional (horizontal/flat) method of cooking.
This apparatus does not require any human intervention during the cooking process. The only manual operation required is to insert FOOD ~'~ into cartridges, place the cartridges on and remove them from the cooking conveyor. This invention guarantees consistency in quality and taste every time; regardless of human qualifications, skills andlor previous cooking experience.
FOOD ~'~ - See Full Definition !n Assumption A6. Example Of Intended Use COCKING OF HAMBURGERS
Step 1 Pre-formed, frozen hamburger patty is inserted into a sprocket-shaped cartridge. Cartridge is a universal holder for any size hamburger patty.
Step 2 Cartridge with hamburger patty is placed on the front of the conveyor.
(See .Drawings - Figure 1, Point 1) Step 3 The loaded cartridge with hamburger patty begins to move on conveyor path; while at the same time the cartridge itself continuously rotates throughout the cooking cycle.
Placing of cartridges on the conveyor is safe for the operator because this step is done prior to the cartridges entering the first high-temperature cooking zone.
The cartridge with the hamburger enters the high heat zone. Infrared heat is applied to both sides of the hamburger, at the same time and with the same controlled intensity. High heat zone begins the process of instantaneous searing of hamburgers. After, the cartridge moves through the lower heat zone. Next, the hamburger in the cartridge comes to the cooling zone. Finally the cartridge comes out of the conveyor in the cartridge discharge zone. (See Drawings - Figure Q) Step 4 Cartridge with fully cooked hamburger is removed from the cartridge discharge zone. Cartridge is opened to remove the ready to eat hamburger and served to the customer.
Empty cartridge is ready for the next cooking cycle.
FOOD r'~ - See Full Definition In Assumption A7. Brief Description Of The Drawings In the drawings, which form a part of this specification, Figure 1 Goes together with the ABSTRACT and is a detailed top view and side view of the invention Figure 2 Is a detailed side view and top view of the sprocket-shaped cartridge Figure 3 Is a detailed side view of the chain attachments (cartridge holders) Figure 4 Is a detailed side view of cartridge discharge zone A8. Detailed Description Of The Invention With reference to drawings and, in particular, with reference to Figure 1 (detailed side view and top view of the invention), the apparatus is comprised of a MAIN
HORIZONTAL OR LINEAR MOVING CONVEYOR AND A ROTATING
CONVEYOR with the following specifications:
1. Main horizontal (linear) moving conveyor utilizes # 50 double pitch chain with double attachments on 7.5" inches pitch.
2. Secondary rotating conveyor utilizes # 50 single roller chain.
3. Movement of both conveyors is accomplished through # 50 sprockets with 28 teeth.
4. Source of horizontal (linear) and rotating movements is accomplished through a motorized gearbox, which provides different speeds to both horizontal (linear) and rotating movements, which are fully adjustable.
5. Gear ratio between main horizontal (linear) and rotating conveyor is 4.66:1 FOOD ~'~ - See Full DeFnition In Assumption 6. Total cooking distance consists of the following:
o High heat zone: 1 foot o Lower heat zone: 3 feet o Cooling zone: 1 foot 7. Conveyor speed is 4 feet of cooking distance in 3 minutes or 1.33 feet per minute.
Purpose The purpose of this document is to provide all documentation necessary for successful filing of patent for "ROBOGRILL" Automated Double-Motion Vertical Infrared Cooking Conveyor designed for commercial applications. Specification of the invention consists of the Description, Claims and Drawings as stipulated by the Canadian Patents Act:
A. DESCRIPTION
A7. Title A2. Technical Field Of Invention A3. Background Of The Invention And PriorArt A4. How This Invention Addresses Several Technical Problems A5. Summary Of The Invention A6. Example Of Intended Use A7. Brief Description Of Drawings A8. Detailed Description Of The Invention B. CLAIMS
C. DRAWINGS
Assumptions 1. FOOD ~1~ - HAMBURGERS, STEAKS AND THE LIKE in this document include but are not limited to: Hamburgers, Steaks, Roasts, Briskets, Chops, Ribs as well as other Burgers and similar type FOOD made from:
MEAT: Beef, Pork, Veal, Lamb, Bison, Ostrich and Turkey POULTRY: Chicken D VEGETABLES: Tofu and Beans 2. Throughout this document there is reference to "ROBOGRILL" Automated Double-Motion Vertical Infrared Cooking Conveyor. "ROBOGRILL" is the trademarked name of the actual cooking apparatus for which one of the patents is applied. "ROBOGRILL" is described in detail in CLAIM # 3 of this document.
A. DESCRIPTION
A1. Title "ROBOGRILL" Automated Double-Motion Vertical Infrared Cooking Conveyor This commercial conveyor-type cooking apparatus enables a better; faster and healthier process of cooking FOOD ~'~: Hamburgers, Steaks And The Like.
FOOD ~'~ is not cooked flat (horizontally) as with conventional cooking methods, but sideways (vertically).
A2. Technical Field Of The Invention The present invention relates to continuous cooking of FOOD ~'~ after it is inserted into sprocket-shaped CARTRIDGES. Cartridges, containing FOOD ~'~, are placed on an the automated, double-motion chain-driven cooking conveyor VERTICALLY, exposing both flat sides of FOOD ~'~ to infrared burners powered by natural gas, propane or electricity. Cartridges are pulled through the cooking conveyor at certain speed by means of mechanical chains, while at the same time;
cartridges themselves are continuously rotating to cook FOOD ~'~ evenly, protecting FOOD
~'~
from burning or drying up.
After the cartridges containing the FOOD ~'~ enter the conveyor - the infrared cooking cycle is initiated. These cartridges are advanced intermittently along a vertical path of travel through three temperature zones: high heat zone, lower heat zone and finally to the cooling zone. The duration of the cooking cycle: speed of the conveyor and the rotation of the cartridges are fully adjustable and vary with the type and size of FOOD ~'~ being cooked.
This invention does not require any human involvement during the cooking process. The only manual operation required is to insert FOOD ~'~ into cartridges, place the cartridges on and remove them from the conveyor.
There are various known automatic cooking grills and similar type cooking apparatuses, which typically cook FOOD ~'~ one side at a time.
FOOD ~'~ - See Full Definition In Assumption Moreover, walking beam cooking conveyors are somewhat commonplace; as is the conventional - horizontal or flat method of cooking.
However, in the field of continuous cooking of FOOD ~'~ for commercial applications, the improvements of this invention to the process and methodology are novel from several standpoints as follows:
1. By utilizing an innovative approach to position and cook FOOD ~'~ sideways (vertically), not flat (horizontally) as with conventional cooking methods, this invention - "ROBOGRILL" for commercial applications cooks FOOD ~'~ on both sides, at the same time, with the same controlled intensity of infrared heat.
"ROBOGRILL" is a unique invention because of the following characteristics:
D Employs two rows of infrared burners positioned on both sides of the conveyor to cook FOOD ~'~ on both sides simultaneously and faster than conventional methods of cooking.
~ Infrared cooking technology enables searing of FOOD ~'~, which reduces the levels of fats and cholesterol and produces healthier FOOD ~'~
~ Utilizes two sets of mechanical chains. One set of mechanical chains guides the sprocket-shaped cartridges holding the FOOD ~'~ in place vertically through the conveyor path. The second set of mechanical chains continuously rotate the cartridges during the full duration of the infrared cooking cycle to prevent FOOD ~'~ from burning or drying up.
~ The maximum capacity of the conveyor is up to ten cartridges at the same time. This means that "ROBOGRILL" can cook up to ten hamburgers placed in cartridges on the conveyor concurrently.
2. In order to enable a vertical method of cooking - sprocket-shaped cartridges or FOOD ~'~ holders were developed. These cartridges come in various sizes, depending on the type and size of FOOD ~'~ to be cooked.
FOOD r'~ - See Fuli Definition in Assumption Some of the basic characteristics of CARTRIDGES can be summarized as follows:
D Cartridges hold the FOOD ~'~ in place and prevent FOOD ~'~ from falling out of the cartridge during the full duration of the cooking cycle.
Cartridges are sprocket-shaped to enable their continuous rotation by one set of mechanical chains.
Cartridges allow infrared heat to penetrate and cook FOOD ~'~ from both sides; at the same time, with the same controlled intensity of infrared heat.
Cartridges are made of food-grade type materials that are in accordance with all stipulated food and health regulations.
A3. Background Of The Invention And Prior Art The conventional processes of cooking FOOD ~'~ can be summarized in 2 parts:
D Conventional Cooking Processes And Methods ~ Apparatuses Supporting Conventional Cooking Processes and Methods Conventional Cooking Processes And Methods The conventional processes and methods of cooking FOOD ~'~ have long been known and widely used privately by consumers and commercially by restaurants.
FOOD ~'~ can be charbroiled, barbequed, broiled, grilled, roasted, baked or fried.
But regardless of the conventional method or process utilized, FOOD ~'~ is always placed horizontallv or flat on the cooking apparatus. Hamburgers, a steak, briskets, chops, ribs, etc. are placed on or in: griddles, broilers, barbeques, skillets, pans, gas grills, stoves or ovens horizontally or flat. In commercial applications it was physically impossible to cook such FOOD ~'~ in any other way.
Apparatuses Supporting Conventional Cooking Processes and Methods Conventional cooking apparatus for restaurants such as commercial type gas grills; barbeques, broilers, griddles, stoves andlor ovens were designed to support only the conventional - horizontal or flat method of cooking.
FOOD ~'~ - See Fuli Definition !n Assumption PRIOR ART
Conventional processes and/or methods of cooking, as well as various conventional cooking apparatuses of similar type that support this conventional flat or horizontal method of cooking are highlighted in the following patents as outlined in the Canadian Patents Database:
~1. CONTINUOUS COOKING GRILL
Patent CA 1273979 #:
Inventor: Long, Marshall CPC: 309171 IPC: A47J 37/04 Issued Sep. 11, 1990 On:
ABSTRACT OF THE DISCLOSURE
A cooker for continuous grilling of hamburger patties and the like uses a shiftable grid which intermittently lifts the patties off a stationary grid and offsets advancement after each lift-off until a U-shaped path is traversed extending initially through and terminating beyond one end of the cooker exteriorly thereof.
The patties travel upwardly along a straight line with respect to a first pair of legs of the grids and thence upwardly and accurately with respect to a first grid quadrants, whereupon they invert and drop such as to travel upwardly and accurately with respect to a pair of second grid quadrants. Finally, the patties travel upwardly along a straight line with respect to a pair of legs of the grids forming the final stretch of the travel.
2. TWO-SIDED COOKING DEVICE FOR A GRILL
Patent #: CA 1264795 Inventors: Dorr, Richard W.
Kalowski, Thaddeus J.
Weimer, Ralph Novy, Robert A.
CPC: 309/71 IPC: A47J 37/06 Issued On: Jan. 23, 1990 FOOD ~'~ - See Full Definition In Assumption ABSTRACT OF THE DISCLOSURE
A compact two-sided cooking device is disclosed for use with an existing grill to permit two-sided cooking of food products, such as hamburger patties, on a relatively limited basis. The device includes a cooking assembly having an electrically-powered cooking platen which can be selectively positioned an food products on the grill for effecting accelerated two-sided cooking thereof. The present cooking device has been particularly configured for use in conjunction with, and for rocking movement on, a commercially-sized restaurant grill, and provides greatly reduced cooking times so that a customer's order can be freshly and efficiently prepared even during relatively slow business hours.
3. APPARATUS FOR TWO-SIDED COOKING
Patent #: CA 1252302 Inventors: Bergling, Craig L.
Ewald, Henry T
Horton, Douglas J.
Weller, Berthold L.
Hoverman, James L.
CPC: 65/46 IPC: F24C 7100; A47J 37/06 Issued On: Apr. 11, 1989 ABSTRACT OF THE DISCLOSURE
An apparatus for effecting two-sided cooking of food products, such as frozen hamburger patties, is disclosed which has been configured for highly desirable efficiency, versatility, and consistency in food product preparation. The apparatus includes a housing upon; which is mounted a substantially horizontal lower platen assembly, with the apparatus further including one or more upper platen assemblies each mounted on a respective pivotal support arm for movement between a lowered inactive position and a raised active position with respect to the lower platen assembly. The apparatus includes a mounting arrangement for permitting limited relative movement of each upper platen assembly with respect to its support arm, and further includes mechanisms for maintaining a FOOD ~'~ - See FuU Definition In Assumption _7-predetermined minimum spacing between the upper and lower platens for avoiding undue compaction of the food products. Automatic controls effect upward movement of the upper platen for precise cooking control.
Other Known Conventional Processes, Cooking Methods And Apparatuses "ROBOGRILL"Automated Double-Motion Vertical Infrared Cooking Conveyor utilizes a vertical process of cooking FOOD ~'~ in conjunction with various known technologies in distinct combination that make this invention unique in its class.
Amongst these known Conventional Processes, Cooking Methods and Apparatuses as filed in the Canadian Patents Database and used by "ROBOGRILL" in distinct combination include:
4. MEAT COOKING APPARATUS AND MET&iOD
Patent #: CA 1167896 Inventor: Flavan, David B., Jr.
CPC: 309!15 IPC: F24C 7/00 H05B 3102 H05B 6f62 Issued On: May 22, 1984 5. FAT REMOVAL FROM MEAT PRODUCTS
Patent CA 1338414 #:
Inventor: Margolis, Geoffrey CPC: 99/101; 99!90 IPC: A23L 1!317 Issued June 25, 1996 On:
6. INFRARED COOKING
Patent #: CA 1047307 Inventors:Kohli, Martti I.
Callerhorn, Bo A.
Eklund, Ernst E.
F
CPC; 99!195, 309/66 IPC: A23L 3/00, A47J
Issued Jan. 30, 1979 On:
FOOD ~'~ - See Full Definition In Assumption .$.
Though such conventional cooking Processes (Methods) and Apparatuses (Devices) have achieved considerable popularity and commercial success, there has been a continuing need for improvement of both, which "ROBOGRILL"
Automated Double-Motion Vertical Infrared Cooking Conveyor accomplishes.
A4. How This Invention Addresses A Technical Problem Conventional cooking equipment such as griddles, broilers, barbeques, skillets, gas grills, stoves or ovens for commercial aaplications cook FOOD ~'~ placed flat or horizontally on the apparatus. FOOD ~'~ is cooked one side at a time, so while one side is cooking; the other side is drying up, affecting FOOD ~'~ taste.
This conventional method of cooking requires human involvement in the cooking process, which cannot guarantee consistency in quality. FOOD ~'~ may be undercooked or overcooked. Overcooking affects taste, while undercooking may be potentially harmful. Also, there is no full-proof or guaranteed way to control consistency in quality of taste, because people who prepare the FOOD ~'~ may have different sets andlor levels of cooking qualifications, skills and experience.
For commercial applications a single solution to all of the above problems is the elimination of any human involvement in the cooking process, which is accomplished by "ROBOGRILL"Automated Double-Motion Vertical Infrared Cooking Conveyor.
"ROBOGRILL" is an innovative invention, unlike any other device in its class, because it utilizes:
o A VERTICAL method of cooking FOOD ~'~
a Sprocket-shaped CARTRIDGES to hold FOOD ~'~ during the vertical cooking process.
o Infrared heat burners positioned on both sides of the conveyor along the traveling path of cartridges.
FOOD ~'~ - See FuU Definition In Assumption o Two cooking stages- high heat temperature zone and low heat temperature zone as well as a cooling zone and cartridge discharge zone.
o A fully automated, double-motion, chain-driven conveyor; whereby the first motion moves the cartridges from the beginning to the end of the conveyor while the second motion continuously rotates the cartridges to prevent the FOOD ~'j from burning or drying up during the cooking cycle.
By eliminating human involvement in the cooking process, "ROBOGRILL"
achieves the following benefits over conventional methods of cooking FOOD ~'~:
Consistency In Taste 1. "ROBOGRILL" uses a vertical method of cooking that eliminates any human involvement in the cooking process.
2. "ROBOGRILL" guarantees consistency in quality of taste because FOOD ~'~ is neither overcooked nor undercooked and prepared with precision every time.
Speeaf Of Cooking Process And Health Benefits 3. "ROBOGRILL" utilizes infrared heat technology, enabling the searing of FOOD t'~, which is not only much faster than conventional cooking methods, buff also allows for the levels of fat and cholesterol in FOOD ~'~ to be minimized. The searing process seals juices in FOOD ~'~ by cooking with intense heat for a short period of time.
4. "ROBOGRILL" does not rectuire for the operator to have any formal qualifications, skills or experience in the cooking process. This allows for better quality control and consistency in taste of FOOD ~'~ because it is the invention that is doing all the cooking, which eliminates the possibility of human error occurring in the cooking process.
FOOD ~'~ - See Full Definition In Assumption - l~ -In Summary; This Invention Accomplishes The Following Objectives:
The ability to cook FOOD ~'~ both sides at the same time with the same controlled intensity of infrared heat The ability to cooks FOOD ~'~ faster that conventional cooking methods The ability to cook with infrared heat technology that enables searing of FOOD ~~~
The ability to utilize a healthier method of cooking by minimizing the levels of fat and cholesterol in FOOD ~'~
The ability to cook FOOD ~~~ without any human involvement in the cooking process The ability to guarantee consistency in quality and taste of FOOD ~'~ every time regardless of human qualifications, skills andlor previous cooking experience.
A5. Summary Of The Invention "ROBOGRILL" is an Automated Double-Motion Vertical Infrared Cooking Conveyor designed for commercial applications. "ROBOGRILL" enables a better, faster and healthier process of cooking FOOD ~~~: Hamburgers, Steaks And The Like. FOOD ~~~ is not cooked flat {horizontally) as with conventional cooking methods, but sideways (vertically).
Infrared burners are placed along the conveyor line, projecting infrared heat to both sides of FOOD ~~~, at the same time and with the same controlled intensity of infrared heat to enable a searing process.
Searing Process This invention utilizes infrared heat technology enabling a searing cooking process, which is significantly faster than conventional cooking methods. The searing cooking process seals juices in FOOD ~~~ by cooking with intense heat for a short period of time.
FOOD ~'~ - See Full Definition In Assumption Cooking Process FOOD ~'~ is inserted into multiple; sprocket-shaped cartridges made from food-grade type materials. These cartridges come in various sizes, each one specific for the type and size of FOOD ~'~ to be cooked. Cartridges loaded with FOOD
~'~
are placed on the automated, chain-driven cooking conveyor vertically, exposing both flat sides of FOOD ~'~ to infrared burners powered by natural gas, propane or electricity. Maximum capacity of conveyor is up to ten cartridges concurrently.
FOOD ~'~ in cartridges undergoes the cooking cycle through three temperature zones: high, low and cooling. Infrared heat is applied simultaneously to both sides of the FOOD ~'~ with controlled intensity. Cartridges move through conveyor vertically, while constantly rotating. Continuous rotation of cartridges allows cooking evenly, protecting FOOD ~'~ from burning or drying up. Speed of the conveyor, rotation of the cartridges and intensity of heat in each cooking zone are fully adjustable.
This apparatus cooks with about two to three times the intensity of average grills (1650° Fahrenheit). Grease and FOOD ~'~ particles incinerate and are converted into flavorful vapors that cook back up into the FOOD ~'~. As a result, the content of fat and cholesterol in meat is minimized, producing not only better tasting but also healthier FOOD ~'~ than with conventional (horizontal/flat) method of cooking.
This apparatus does not require any human intervention during the cooking process. The only manual operation required is to insert FOOD ~'~ into cartridges, place the cartridges on and remove them from the cooking conveyor. This invention guarantees consistency in quality and taste every time; regardless of human qualifications, skills andlor previous cooking experience.
FOOD ~'~ - See Full Definition !n Assumption A6. Example Of Intended Use COCKING OF HAMBURGERS
Step 1 Pre-formed, frozen hamburger patty is inserted into a sprocket-shaped cartridge. Cartridge is a universal holder for any size hamburger patty.
Step 2 Cartridge with hamburger patty is placed on the front of the conveyor.
(See .Drawings - Figure 1, Point 1) Step 3 The loaded cartridge with hamburger patty begins to move on conveyor path; while at the same time the cartridge itself continuously rotates throughout the cooking cycle.
Placing of cartridges on the conveyor is safe for the operator because this step is done prior to the cartridges entering the first high-temperature cooking zone.
The cartridge with the hamburger enters the high heat zone. Infrared heat is applied to both sides of the hamburger, at the same time and with the same controlled intensity. High heat zone begins the process of instantaneous searing of hamburgers. After, the cartridge moves through the lower heat zone. Next, the hamburger in the cartridge comes to the cooling zone. Finally the cartridge comes out of the conveyor in the cartridge discharge zone. (See Drawings - Figure Q) Step 4 Cartridge with fully cooked hamburger is removed from the cartridge discharge zone. Cartridge is opened to remove the ready to eat hamburger and served to the customer.
Empty cartridge is ready for the next cooking cycle.
FOOD r'~ - See Full Definition In Assumption A7. Brief Description Of The Drawings In the drawings, which form a part of this specification, Figure 1 Goes together with the ABSTRACT and is a detailed top view and side view of the invention Figure 2 Is a detailed side view and top view of the sprocket-shaped cartridge Figure 3 Is a detailed side view of the chain attachments (cartridge holders) Figure 4 Is a detailed side view of cartridge discharge zone A8. Detailed Description Of The Invention With reference to drawings and, in particular, with reference to Figure 1 (detailed side view and top view of the invention), the apparatus is comprised of a MAIN
HORIZONTAL OR LINEAR MOVING CONVEYOR AND A ROTATING
CONVEYOR with the following specifications:
1. Main horizontal (linear) moving conveyor utilizes # 50 double pitch chain with double attachments on 7.5" inches pitch.
2. Secondary rotating conveyor utilizes # 50 single roller chain.
3. Movement of both conveyors is accomplished through # 50 sprockets with 28 teeth.
4. Source of horizontal (linear) and rotating movements is accomplished through a motorized gearbox, which provides different speeds to both horizontal (linear) and rotating movements, which are fully adjustable.
5. Gear ratio between main horizontal (linear) and rotating conveyor is 4.66:1 FOOD ~'~ - See Full DeFnition In Assumption 6. Total cooking distance consists of the following:
o High heat zone: 1 foot o Lower heat zone: 3 feet o Cooling zone: 1 foot 7. Conveyor speed is 4 feet of cooking distance in 3 minutes or 1.33 feet per minute.
8. Rotation of cartridges is approximately 3.8 revolutions per one foot of travel and is fully adjustable.
9. All sprockets at the end of the conveyor are spring loaded.
COOKING PROCESS
1. FOOD ~'~ is inserted into sprocket-shaped cartridges.
2. Cartridges with FOOD ~'~ are placed on chain attachments (cartridge holder).
3. Sprocket-shaped cartridges are engaged by a single roller chain, which continuously rotates the sprocket-shaped cartridges throughout the cooking cycle.
4. Sprocket-shaped cartridges with FOOD ~'~ undergo the cooking cycle from the beginning to the end of the conveyor. While constantly rotating with the speed described in section 1.8, cartridges with FOOD ~'~ undergo through high and low cooking zones. Next, the cartridges with FOOD ~'~ are moved to the cooling zone.
5. After the cooling zone, cartridges with ready-made FOOD ~'~ reach the cartridge discharge zone (Figure 4) 6. Cartridges are disengaged from the cartridge holders automatically and roll down to the cartridge discharge zone.
7. Cartridges are opened and the FOOD ~'~ is ready to be served.
FOOD ~'~ - See Full Definition In Assumption 3. DRAWINGS
The drawings attached with this document are as follows:
Figure 1 Goes together with the ABSTRACT and is a detailed top view and side view of the invention Figure 2 Is a detailed side view and top view of the sprocket-shaped cartridge Figure 3 Is a detailed side view of the chain attachments (cartridge holders) Figure 4 is a detailed side view of cartridge discharge zone FOOD ~'~ - See Full Definition !n Assumption
COOKING PROCESS
1. FOOD ~'~ is inserted into sprocket-shaped cartridges.
2. Cartridges with FOOD ~'~ are placed on chain attachments (cartridge holder).
3. Sprocket-shaped cartridges are engaged by a single roller chain, which continuously rotates the sprocket-shaped cartridges throughout the cooking cycle.
4. Sprocket-shaped cartridges with FOOD ~'~ undergo the cooking cycle from the beginning to the end of the conveyor. While constantly rotating with the speed described in section 1.8, cartridges with FOOD ~'~ undergo through high and low cooking zones. Next, the cartridges with FOOD ~'~ are moved to the cooling zone.
5. After the cooling zone, cartridges with ready-made FOOD ~'~ reach the cartridge discharge zone (Figure 4) 6. Cartridges are disengaged from the cartridge holders automatically and roll down to the cartridge discharge zone.
7. Cartridges are opened and the FOOD ~'~ is ready to be served.
FOOD ~'~ - See Full Definition In Assumption 3. DRAWINGS
The drawings attached with this document are as follows:
Figure 1 Goes together with the ABSTRACT and is a detailed top view and side view of the invention Figure 2 Is a detailed side view and top view of the sprocket-shaped cartridge Figure 3 Is a detailed side view of the chain attachments (cartridge holders) Figure 4 is a detailed side view of cartridge discharge zone FOOD ~'~ - See Full Definition !n Assumption
Claims (3)
1. VERTICAL PROCESS OF COOKING, whereby FOOD (1) is not cooked flat (horizontally) as with conventional cooking methods, but sideways -vertically.
2. In conjunction with VERTICAL PROCESS OF COOKING as defined in CLAIM 1, CARTRIDGES, which hold the FOOD (1) in vertical position during the vertical cooking process and having the following specifications:
~ Size of CARTRIDGES (inside diameter and width) varies in accordance with the type and size of the FOOD (1) to be cooked.
~ CARTRIDGES containing FOOD (1) are sprocket-shaped to allow their continuous rotation by one set of mechanical chains to cook FOOD (1) evenly, while another set of mechanical chains pulls the CARTRIDGES along the conveyor through the cooking cycle.
~ CARTRIDGES allow infrared heat to penetrate and cook FOOD (1) from both sides, at the same time with the same controlled intensity of infrared heat.
~ CARTRIDGES are made of food-grade type materials in accordance with all food and health regulations.
~ Size of CARTRIDGES (inside diameter and width) varies in accordance with the type and size of the FOOD (1) to be cooked.
~ CARTRIDGES containing FOOD (1) are sprocket-shaped to allow their continuous rotation by one set of mechanical chains to cook FOOD (1) evenly, while another set of mechanical chains pulls the CARTRIDGES along the conveyor through the cooking cycle.
~ CARTRIDGES allow infrared heat to penetrate and cook FOOD (1) from both sides, at the same time with the same controlled intensity of infrared heat.
~ CARTRIDGES are made of food-grade type materials in accordance with all food and health regulations.
3. In conjunction with VERTICAL PROCESS OF COOKING as defined in CLAIM 1 and CARTRIDGES as defined in CLAIM 2, AN AUTOMATED DOUBLE-MOTION VERTICAL INFRARED COOKING CONVEYOR-TYPE
APPARATUS FOR COMMERCIAL APPLICATIONS with the following specifications:
~ Main horizontal (linear) moving conveyor utilizes # 50 double pitch chain with double attachments on 7.5" inches pitch.
~ Secondary rotating conveyor utilizes # 50 single roller chain.
~ Movement of both conveyors is accomplished through # 50 sprockets with 28 teeth.
~ Source of horizontal (linear) and rotating movements is accomplished through a motorized gearbox, which provides different speeds to both horizontal (linear) and rotating movements, both of which are fully adjustable.
~ Gear ratio between main horizontal (linear) and rotating conveyor is 4.66:1 ~ Total cooking distance consists of the following:
~ High heat zone: 1 foot ~ Lower heat zone: 3 feet ~ Cooling zone: 1 foot ~ Conveyor speed is 4 feet of cooking distance in 3 minutes or 1.33 feet per minute.
~ Rotation of cartridges is approximately 3.8 revolutions per one foot of travel ~ All sprockets at the end of the conveyor are spring loaded.
~ Consisting of cartridge loading zone, high temperature cooking zone, low temperature cooking zone, cooling zone and a cartridge discharge zone.
~ Intensity of heat from infrared burners powered by natural gas, propane or electricity in high and low temperature cooking zones are fully adjustable.
FOOD(1)- See Full Definition In Assumption
APPARATUS FOR COMMERCIAL APPLICATIONS with the following specifications:
~ Main horizontal (linear) moving conveyor utilizes # 50 double pitch chain with double attachments on 7.5" inches pitch.
~ Secondary rotating conveyor utilizes # 50 single roller chain.
~ Movement of both conveyors is accomplished through # 50 sprockets with 28 teeth.
~ Source of horizontal (linear) and rotating movements is accomplished through a motorized gearbox, which provides different speeds to both horizontal (linear) and rotating movements, both of which are fully adjustable.
~ Gear ratio between main horizontal (linear) and rotating conveyor is 4.66:1 ~ Total cooking distance consists of the following:
~ High heat zone: 1 foot ~ Lower heat zone: 3 feet ~ Cooling zone: 1 foot ~ Conveyor speed is 4 feet of cooking distance in 3 minutes or 1.33 feet per minute.
~ Rotation of cartridges is approximately 3.8 revolutions per one foot of travel ~ All sprockets at the end of the conveyor are spring loaded.
~ Consisting of cartridge loading zone, high temperature cooking zone, low temperature cooking zone, cooling zone and a cartridge discharge zone.
~ Intensity of heat from infrared burners powered by natural gas, propane or electricity in high and low temperature cooking zones are fully adjustable.
FOOD(1)- See Full Definition In Assumption
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002370871A CA2370871A1 (en) | 2002-02-08 | 2002-02-08 | Robogrill |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA002370871A CA2370871A1 (en) | 2002-02-08 | 2002-02-08 | Robogrill |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2370871A1 true CA2370871A1 (en) | 2003-08-08 |
Family
ID=27626614
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002370871A Abandoned CA2370871A1 (en) | 2002-02-08 | 2002-02-08 | Robogrill |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA2370871A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITVI20130316A1 (en) * | 2013-12-31 | 2015-07-01 | Inventa Srl | DEVICE FOR MULTI-AXIAL HANDLING OF FOODS DURING COOKING AND ITS COOKING SYSTEM |
| US20160316769A1 (en) * | 2015-04-30 | 2016-11-03 | Casa Herrera, Inc. | Mini Taco Oven |
| IT201600093661A1 (en) * | 2016-09-19 | 2018-03-19 | Fusai Moreno | OVEN WITH ROTARY CHAMBER FOR HEATING / COOKING OF PIADINA FARCITA |
| CN108343974A (en) * | 2018-03-27 | 2018-07-31 | 广州环保投资集团有限公司 | A kind of waste incinerator burner hearth temperature measuring equipment, Furnace Temperature Control System and method |
| CN110810448A (en) * | 2019-11-20 | 2020-02-21 | 宁波汉棒自动化设备有限公司 | Frying machine |
| CN111588273A (en) * | 2020-06-16 | 2020-08-28 | 深圳市羡鱼动力技术有限公司 | Method and device for resetting position of movement mechanism of cooking robot to zero |
| CN112137391A (en) * | 2019-06-27 | 2020-12-29 | 善肴控股株式会社 | Cooking apparatus |
-
2002
- 2002-02-08 CA CA002370871A patent/CA2370871A1/en not_active Abandoned
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITVI20130316A1 (en) * | 2013-12-31 | 2015-07-01 | Inventa Srl | DEVICE FOR MULTI-AXIAL HANDLING OF FOODS DURING COOKING AND ITS COOKING SYSTEM |
| US20160316769A1 (en) * | 2015-04-30 | 2016-11-03 | Casa Herrera, Inc. | Mini Taco Oven |
| US11147279B2 (en) * | 2015-04-30 | 2021-10-19 | Casa Herrera, Inc. | Mini taco oven |
| IT201600093661A1 (en) * | 2016-09-19 | 2018-03-19 | Fusai Moreno | OVEN WITH ROTARY CHAMBER FOR HEATING / COOKING OF PIADINA FARCITA |
| CN108343974A (en) * | 2018-03-27 | 2018-07-31 | 广州环保投资集团有限公司 | A kind of waste incinerator burner hearth temperature measuring equipment, Furnace Temperature Control System and method |
| CN112137391A (en) * | 2019-06-27 | 2020-12-29 | 善肴控股株式会社 | Cooking apparatus |
| CN110810448A (en) * | 2019-11-20 | 2020-02-21 | 宁波汉棒自动化设备有限公司 | Frying machine |
| CN110810448B (en) * | 2019-11-20 | 2024-06-04 | 宁波汉棒自动化设备有限公司 | Frying machine |
| CN111588273A (en) * | 2020-06-16 | 2020-08-28 | 深圳市羡鱼动力技术有限公司 | Method and device for resetting position of movement mechanism of cooking robot to zero |
| CN111588273B (en) * | 2020-06-16 | 2022-04-26 | 深圳市羡鱼动力技术有限公司 | Method and device for resetting position of movement mechanism of cooking robot to zero |
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