USOO7739948B2

(12) United States Patent (10) Patent No.: US 7,739,948 B2

Backus et al. (45) Date of Patent: Jun. 22, 2010

(54) SIMPLIFIED DEVICE TO QUICKLY COOK 257,609 A 5/1882 Porter

FOOD 427,671. A 5/1890 Carpenter
442,758 A 12, 1890 Sod
(75) Inventors: Alan L. Backus, Los Angeles, CA (US); OCC
Ronald M. Popeil, Beverly Hills, CA 504,256 A 8/1893 Strong
(US) 553,363 A 1/1896 Sickels
559,720 A 5, 1896 Lacroix
(73) Assignee: Ronco Acquisition Corporation, New
York, NY (US)
Ot1Ce:
*) Not ubject to any disclai
Sub disclaimer, the
h term off this
thi (Continued)
patent is extended or adjusted under 35
U.S.C. 154(b) by 446 days. FOREIGN PATENT DOCUMENTS
(21) Appl. No.: 11/735,905 AT 223335 9, 1962
(22) Filed: Apr. 16, 2007
(65) Prior Publication Data (Continued)
US 2008/0092751A1 Apr. 24, 2008 OTHER PUBLICATIONS
Related U.S. Application Data Nonfinal Office Action for U.S. Appl. No. 10/039.395 dated May 31,
(63) Continuation of application No. 10/039,395, filed on 2002.
Nov. 7, 2001, now abandoned, which is a continuation
of application No. 09/409,172, filed on Sep. 30, 1999, (Continued)
now abandoned, which is a continuation of application
S.O.S.E.E.S.E. (74)
Primary Examiner
Attorney, Shawning
Agent, or Fuqua Bove Lodge & Hutz
Firm—Connolly
(51) Int. Cl. LLP
A47J 37/07 (2006.01)
A47J 37/00 (2006.01) (57) ABSTRACT
(52) U.S. Cl. ............................. 99/340; 99/339; 99/419;
99/420; 99/348; 99/342; 99/426: 99/450;
99/467: 99/479; 126/25 R; 126/9 R A device to bake farinaceous foods such as cakes, cookies,
(58) Field of Classification Search ... 99/419 V. 421 V, breads, pies, and pizzas more rapidly and flavorfully, with
99/339–40,339, 340, 348, 426 450, 467-479, retention of desire food textures and reduced risk of burning
99/419–21, 342, 421; 126/25 R, 9 R by the use of intermittent application of radiant energy. The
See application file for complete search history. preferred embodiment rotates farinaceous ingredients in front
(56) References Cited of a radiant heat source. The preferred embodiment may
control oven temperatures by regulating the amount of out
U.S. PATENT DOCUMENTS side cool air fan forced into the oven cavity.
199,712 A 1, 1878 Horrocks et al.
251,657. A 12/1881 Van 4 Claims, 12 Drawing Sheets

&2. a 5.
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 US 7,739,948 B2
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 US 7,739,948 B2
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WO OO28869 5, 2000 Hankin, et al., Advantage Partners, LLC v. Salton, Inc., et al., “Defen
dants' Opposition to Plaintiffs Ex Parte Application for Temporary
OTHER PUBLICATIONS Restraining Order and Order to Show Cause Re Preliminary Injunc
Final Office Action for U.S. Appl. No. 10/039.395 dated Feb. 25, tion': Dated Jul. 16, 2001; (36) Pages.
2003. Wytsma, et al., Advantage Partners, LLC v. Salton, Inc., et al.
Nonfinal Office Action for U.S. Appl. No. 10/039.395 dated Jul. 27. “Defendants' Amended Opposition to Plaintiffs Ex Parte Application
2006. for Temporary Restraining Order and Order to Show Cause Re Pre
Final Office Action for U.S. Appl. No. 10/039.395 dated Jan. 17, liminary Injunction': Dated Aug. 1, 2001; (30) Pages.
2007. Wytsma, et al., Advantage Partners, LLC v. Salton, Inc., et al.
Dorman, et al., Advantage Partners, LLC v. Salton, Inc., et al. “Ex “Supplemental Opposition to Plaintiff Ex Parte Application for
Parte Application for Temporary Restraining Order and Order to Temporary Restraining Order and Order to Show Cause Re Prelimi
Show Cause Re Preliminary Injunction”. Dated Feb. 2, 2001; (6) nary Injunction': Dated Aug. 1, 2001; (23) Pages.
Pages. Hatter, Jr., Advantage Partners, LLC v. Salton, Inc., et al. “Temporary
Hankin, et al. Advantage Partners, LLC v. Salton, Inc., et al. “Defen Restraining Order'; Dated Aug. 13, 2001; (3) Pages.
dant Salton, Inc.'s Opposition to Plaintiffs Ex Parte Application for Wytsma, et al., Advantage Partners, LLC v. Salton, Inc., et al.
Temporary Restraining Order and Order to Show Cause Re Prelimi “Defendants' Opposition to Plaintiff Advantage Partners' Request for
nary Injunction' Dated Feb. 6, 2001: (18) Pages. Preliminary Injunctive Relief; Dated Aug. 17, 2001; (26) Pages.
Dorman, et al., Advantage Partners, LLC v. Salton, Inc., et al. “Plain Dorman, et al., Advantage Partners, LLC v. Salton, Inc., et al. “Reply
tiffs Reply to Salton's Opposition to Ex Parte Application for Tem Brief in Support of Plaintiffs Application for Preliminary Injunc
porary Restraining Order and Order to Show Cause Re Preliminary tion': Dated Aug. 22, 2001; (26) Pages.
Injunction”. Dated Feb. 7, 2001: (31) Pages.
Dorman, et al., Advantage Partners, LLC v. Salton, Inc., et al. “Ex Dorman, et al., Advantage Partners, LLC v. Salton, Inc., et al.
Parte Order Granting Application for Temporary Restraining Order “Memorandum of Points and Authorities in Support of Motion for
and Order to Show Cause Re Preliminary Injuction”. Dated Feb. 9. Preliminary Injunction Against Defendant Salton, Inc. for Infringe
2001; (5) pages. ment of the 390 Patent”; Dated Oct. 22, 2001; (31) Pages.
Dorman, et al., Advantage Partners, LLC v. Salton, Inc., et al. “Final Sigale, et al., Advantage Partners, LLC v. Salton, Inc., et al. “Defen
Consent Judgement and Permanent Injuction Against Defendant dant Salton, Inc.'s Opposition to Plaintiff Advantage Partners LLC's
Salton, Inc.”; Dated Feb. 20, 2001; (9) pages. Motion for Preliminary Injunction': Dated Oct. 29, 2001; (33) Pages.
Farberware Millennium Use & Care Instructions Vertical Rotisserie
FSR150; Dated Apr. 1998: (11) Pages. * cited by examiner
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1. 2
SIMPLIFIED DEVICE TO QUICKLY COOK burned can be reduced, total energy conveyed to the food may
FOOD be increased, and flavor and texture can be enhanced.
A cycle where the food is exposed to radiant heat about
CROSS-REFERENCE TO RELATED 20% to 70% of the cycle is advantageous in achieving the
APPLICATION(S) above results. More than 70% results in burning similar to
using steady radiant energy, and less than 20% generally
This application is a continuation of U.S. patent applica significantly increases cooking times.
tion Ser. No. 10/039,395, filed Nov. 7, 2001; which is a con Likewise a cycle time between 15 and 60 seconds helps in
tinuation of U.S. patent application Ser. No. 09/409,172, filed optimizing the above results. Again, less than 15 seconds
Sep.30, 1999, now abandoned; which is a continuation of 10 tends to burn the food being baked. More than 60 seconds
U.S. patent application Ser. No. 08/889,021, filed Jul. 7, 1997, may increase cooking times significantly. More than 60 sec
now abandoned; the entireties of which are hereby incorpo onds may also increase the tendency of foods to burn.
rated by reference. Radiant transfer of heat is among the fastest and most
FIELD OF THE INVENTION
efficient means of transferring cooking energy. It eliminates
15 the baking and cooking steps of heating air and then having

the hot air heat the foods being cooked. Instead energy is
The present invention relates to devices to bake and cook transferred directly from a radiant source to the food being
foods, and more particularly to devices that use: food move cooked with no intermediate steps.
ment, radiant energy, and heat energy to bake and cook fari However, generally radiant cooking burns the Surface of
naceous and other food products. the food being cooked while leaving food interiors unheated.
BACKGROUND OF INVENTION This can easily be seen when cooking foods over a campfire
or under an oven broiler. This is especially true when baking
Baking of farinaceous foods such as cakes, cookies, farinaceous foods such as cakes, cookies, breads, pies, and
breads, pies, and pizzas, has changed little in the last several 25 pizzas.
hundred years. Modern ovens still heat air inside a cooking Cycling radiant energy intermittently on and off gives time
cavity and transfer cooking energy to the farinaceous article for radiant heat energy to be absorbed into foods being
being baked using the heated air. cooked while not over-heating their exterior Surfaces. As an
There are several problems with this method of cooking. example, when foods are placed in continuous contact with
First, ovens using this method are inherently slow because 30 radiant energy, such as under an oven broiler, their Surfaces
they must, in sequence, activate a heater, Such as an electrical heat very quickly often forming a crust that may burn.
coil, which then heats air, which then moves to the food being Cycling radiant heat gives a chance for heat to penetrate into
cooked, and transfers its heat to the food being cooked. Each the food while not over-heating the foods surface.
step in this process is time consuming resulting in a long The preferred embodiment may be used for types of cook
overall process. The process is also very inefficient. 35 ing other than baking farinaceous foods. As examples it may
Current variations on this method include moving the hot be used to rotisserie cook meats, vegetables, and other foods;
air inside the cooking cavity by using a fan, also referred to as either vertically or horizontally and it may be used to bake or
convection cooking, and by using microwave energy to help broil foods on a fixed shelf by steadily or intermittently acti
speed the baking process. vating the radiant heater. When intermittent activation is
Adding air movement, as in convection cooking, only helps 40 made, best results are achieved by employing the above
reduce the time it takes to move the hot air from the heater to described duty cycles and cycle times.
the food being cooked and to transfer the heat from the hot air Shifting between horizontal and vertical cooking and rotis
to this food. The heater must still be activated to heat the air serie modes merely involves tipping the cooking device over
used to cook the food. 90 degrees. Depending on embodiment size, this may be a
Adding microwave cooking to conventional ovens reduces 45 simple hand operation tipping the device from resting on one
baking times, but may unfavorably change the taste and tex face to resting on an adjoining face.
ture of the foods being cooked, as for example, by making The preferred embodiment has an air movement system
bread become rubbery. that helps speed cooking by circulating air past foods being
What is needed is a method of cooking cakes, cookies, cooked.
breads, pies, and pizzas as well as other foods, which reduces 50
cooking times and increases cooking efficiency, while main This system allows a greater amount of radiantheat to be used
taining or enhancing food textures and flavors. A further in cooking by introducing cool outside air into the oven cavity
benefit of the this method should be that it is simple to use and to lower dangerously high oven temperatures. This system
forgiving to an unskilled user. Versatility in offering other controls oven temperatures by regulating the amount of
modes of cooking would also be desirable. 55 cooler outside air introduced into the oven cavity through use
of an air valving mechanism. This system also allows opera
SUMMARY OF THE INVENTION tion of the oven below over-counter kitchen cabinets by dis
sipating hot air through air exits located in the lower portion
A preferred embodiment of the method of cooking of the of the oven away from overhead cabinets.
present invention uses intermittent exposure to a radiant heat 60 Likewise this system reduces exterior wall temperatures by
Source to quickly and flavorfully bake foods and especially dissipating heat released from the oven cavity over large
farinaceous foods such as cakes, cookies, breads, pies, and exterior side wall surfaces rather than just venting very hot
pizzas. In the preferred embodiment, foods to be baked are stratified hot air from the top of the oven.
rotated in front of a glowing electric heat coil. By exposing This air movement system is simple in construction, using
foods to be baked intermittently to radiant heat rather than 65 a motor drive mechanism to propel a guarded radial fan blade
using other baking methods such as those described above, with user controlled variable openings to regulate the amount
cooking times may be diminished, risks of foods being of cool outside air introduced into the oven cavity.
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When combined with moving food, as an example rotating FIG.15 is an exploded perspective view of the drippan and
food past a radiant heater, this simple hot air movement sys optional drip pan cover.
tem makes baking and cooking in general Surprisingly even FIG. 16 is a cross section view through the drip pan and
within the cooking cavity while Substantially decreasing optional drip pan cover taken along line 16-16 of FIG. 15
cooking times when compared to conventional convection showing the pan position while grilling food on a wire shelf,
cooking. As an example, an angel food cake which normally and in dotted lines, the position of the drip pan and optional
takes 29 to 36 minutes to bake can be finished to a tasty golden drip pan cover while baking cakes, cookies, etc.
brown injust 18 minutes. FIG.17 is a front view of the oven of FIG. 11 positioned for
Conventional convection baking takes significantly longer horizontal rotisserie cooking.
(generally about 21 minutes).
10 FIG. 18 is a front view of the oven of FIG. 11 positioned for
Vertical rotisserie cooking.
Convenience is enhanced by a simple cantilever shelf FIG. 19 is a front view of the oven of FIG. 11 positioned for
mounting mechanism which has no center pole and only one grilling and baking.
side-mounted vertical Support member which easily Swings
into place in the oven cavity to mount. Likewise the Vertical 15 DETAILED DESCRIPTION OF THE INVENTION
and horizontal mounting of Spits for rotisserie cooking is
easily accomplished through a similar rotation into place of Referring to FIGS. 1 to 10, a preferred embodiment 20 of
the spit rod within the oven cavity. the present invention comprises a generally rectangular
The shelfheight within the oven cavity is easily adjustable enclosure 64 with a demountably hinged transparent plastic
through use of multiple mounting holes on the vertical Sup front door 22 (see FIGS. I and 4).
port member. A removable oven wall allows an extended wall Although the embodiment may be constructed at any scale,
38 to be mounted to the oven thus increasing the size of its referring to FIG. 1, a height of about 15 inches, a width of
oven cavity to handle larger food items such as a large turkey about 14 inches, and a depth of about 12 inches would be
while limiting the overall size of the embodiment during the advantageous when using the embodiment on a kitchen
majority of its uses. 25 counter top. Such dimensions leave adequate space to safely
Even baking is further enhanced by introduction of a metal clear overhead cabinets without touching or conveying unsafe
skirt around the cooking shelf. This blocks radiant energy amounts of heat, while also allowing counter space in front 80
from the heater which otherwise might burn the outer edges of of the embodiment for working, and while maximizing oven
food articles. Cleaning the oven is made easier by removable cavity space for baking and rotisserie cooking large food
walls and a removable drip tray. 30 items such as a 13 pound turkey in the embodiment's standard
mode or a 20 pound turkey in the embodiment’s extended
BRIEF DESCRIPTION OF THE DRAWINGS mode using the embodiment’s extension 38.
The enclosure 64 has double walls on all sides except the e
FIG. 1 is a perspective view of a preferred embodiment of front 80 which is closed by the plastic front door 22. Referring
the present invention with the front door open and showing 35 to FIG. 1, the outer side walls 65, 66.67 are molded integrally
the cooking shelf, drip tray and heater inside. with the bottom outer wall 68 and lower portion of the front
FIG. 2 is a partial detail view shown in perspective of the wall 70. This integral molding promotes strength while use of
drive arm and cooking shelf showing how the cooking shelf ventilated 82 plastic along with the fan 50 drive and ventilated
attaches to the drive arm. 78 inner walls 76 helps keep outer side walls 65, 66, 67 cooler
FIG.3 is a cross-section view of the drive arm and cooking 40 to the touch.
shelf of FIG. 2 taken along line 3-3. A metal floor 72 is positioned above the bottom outer wall
FIG. 4 is a cross-section view taken along line 4-4 of FIG. 68 with the motor drive mechanism 40 and a timer 74
1 showing how the drive arm is mounted into the oven cavity. mounted in the space between the floor 72 and bottom outer
FIG. 5 is a front view of the oven FIG. 1 showing it being wall 68.
used to bake using its cooking shelf and drip tray. 45 A removable metal generally “U” shaped inner skin 76
FIG. 6 is a front view of the oven of FIG. 1 showing it being bends inside of the three outer side walls 65, 66, 67 and forms
used for vertically rotisserie cooking a turkey. the inner of the double side walls of the enclosure 64. This
FIG. 7 is a front view of the oven of FIG. 1 showing it being inner skin 76 is shiny on its surface facing the cooking cavity
used for horizontally rotisserie cooking a turkey. 32 and has vents 78 (see FIGS. I and 5) along portions of its
FIG. 8 is a front view of the oven of FIG. 1 showing it being 50 edge which are adjacent to the metal floor 72 and are in the
used for horizontally rotisserie cooking a large turkey using lower portion of the oven cavity 32 both when the embodi
an extension to the oven cavity. ment is being used in either its vertical (FIGS. 1, 4, 5 and 6)
FIG. 9 is an exploded perspective view of the motor drive and horizontal (FIGS. 7, 8 and 10) operating modes.
mechanism of the oven of FIG. 1. During operation, the embodiment vents hot air out of the
55 oven cavity 32 in response to cool outside air being intro
FIG.10 is afront view of the oven of FIG. 1 being used with duced into the oven cavity 32 by the fan 50. This exiting hot
a fixed shelf.
air passes through the vents 78 in the inner side walls 76 and
FIG. 11 is a perspective view of an alternative embodiment out through slots 82 in the outer side walls 65, 66, 67. This
positioned for horizontal rotisserie cooking. venting along with the fan 50 induced air movement helps
FIG. 12 is a perspective view of the oven of FIG. 11 with its 60 control and even out oven and outer wall 65, 66, 67 tempera
door opened and positioned for grilling and convection bak tures. It also helps reduce humidity within the cooking cavity
1ng. 32.
FIG. 13 is a perspective view of a rotisserie holder showing Referring to FIG.1, the top of the embodiment is capped by
a turkey shown in phantom in being held for rotisserie cook a twin-skinned removable oven wall 58. The inner skin 84 of
1ng. 65 this wall 58 is made of metal while the outer skin 86 is made
FIG. 14 is a partial detail side view of FIG. 13 illustrating from molded plastic that has extensive venting 88 across its
how the rods are held in the rotisserie holder. Surface.
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As shown in FIG. 8, this removable oven wall 58 may be midway out, the fan blade 50 permit outside cool air to be
replaced with an extension38 to enlarge the oven cavity 32 to pulled into the oven cavity 32 by the fan 50.
cook more food or to cook larger articles of food Such as the An air valve plate 52 located just beneath these holes 102 is
large turkey 36 illustrated in FIG. 8. penetrated by openings 104 which align with the holes 102 in
The removable oven wall 58 is held in place with four the oven floor 48. This plate 52 may rotate 106 about a central
finger operated screws 59. This wall 58 may be removed for axis 108 regulating the amount of air which may pass through
dishwasher or other cleaning, or for other purposes. the holes 102 in the floor 48. This is as a result of the rotation
Removing this capping wall 58 also allows the “U” shaped 106 of the valve plate 52 causing holes 102 in the floor 48 to
inner skin 76 to be lifted out of the oven cavity 32 for dish come into and out of alignment with the openings 104 in the
washer or other cleaning, or for other purposes. 10 valve plate 52.
Located in the metal floor 48 of the oven cavity 32 are: the The more cool outside air which passes into the oven cavity
plug receptacle 90 for the heat coil 28, the rod drive socket 42, 32 through the holes 102 in the oven floor 48, the cooler the
and the fan 50 covered by the fan cover 54. oven cavity 32 becomes. Valve plate 52 rotation is controlled
The heat coil 28 is plugged into the plug receptacle 90 and by a lever 110 which passes through the lowerfront wall 70 of
rises orthogonal to the metal oven floor 48 into the oven cavity 15 the embodiment (see FIG.1). Movement of this lever 110 thus
32 and adjacent to one of its 32 sides (see FIG. 1). regulates oven temperature.
A shelf 24 supporting drive arm30 or a cooking spit 92 may Rotisserie cooking on a horizontal spit has long been rec
be inserted into the rod drive socket 42 by first pushing one ognized for superior flavor and its health benefits. Rotisserie
end of either the arm 30 or the spit 92 into a central hole 94 in cooking on a vertical axis is less popular but is used in several
the capping wall 58 (see FIG. 4), then Swinging the opposite Middle Eastern dishes. It too generally has outstanding flavor
end over the drive socket 42 (see FIG. 4), and then lowering and many health benefits. Both forms of rotisserie, horizontal
this opposite end into the socket 42. Annular grooves 45, one and vertical, have unique character and advantages touted by
each located near either end of the drive arm 30 or spit 92, their chefusers. As an example, horizontal rotisserie gener
locate the arm 30 or spit 92 into the central hole 94 in the inner ally self baste, where vertical rotisserie baste far less.
skin 84 of the capping wall 58 and prevent lateral movement 25 The preferred embodiment offers both vertical and hori
which would disengage the drive socket 42 from the drive arm Zontal rotisserie cooking thus offering the unique advantage
30 or spit 92 when the embodiment is operated in the hori of both.
Zontal mode as illustrated in FIGS. 7 and 8. Gravity prevents A timer 74 also is located adjacent to the temperature
the arm 30 or spit 92 from dislodging from the socket 42 when control lever 110 in the lowerfront wall 70. This timer may be
the embodiment is operated in its vertical mode as illustrated 30 set for a predetermined period and automatically turns the
in FIGS. 1, 4, 5 and 6. embodiment off when the period expires. This timer also has
The food support shelf 24 conveniently is cantilevered off a feature allowing the oven to be left on for an undetermined
the crankshaft shaped drive arm 30 (see FIGS. 1 and 2). This time span.
makes the entire shelfuseable with no central Support mem Embodiment operation is simple. The door 22 is opened
ber, and allows easy access to the shelf24 (or shelves) around 35 and food to be baked or cooked is placed on a shelf 24 or on
over 350 degrees of its 24 (or their) perimeter(s). a spit 92 inside the oven cavity. The door 22 is then closed and
The drive socket 42 is driven at about three RPM by a gear the oven temperature is set using the lever 110 located on the
46 reduced motor 43 drive. front 70 of the embodiment. The timer is set and the user is
A drip tray 26, which makes cleanup easier, may be then free to walk away. When the cook time is completed, the
mounted to the drive arm 30 in a similar manner to the food 40 timer Sounds and automatically turns the embodiment off.
support shelf 24. This tray 26, like the shelf, may be conve The food is then removed and eaten.
niently removed for dishwasher or other cleaning, or for other Cleanup, when necessary, is accomplished by removing
purposes. the shelf 24 and drive arm 30 or spit 92, demounting the
Holes 62 in the drive arm 30 engage a pin 96 coupled to the removable oven wall 58, and lifting out the “U” shaped
shelf 24 and permit the shelf 24 to be raised or lowered or 45 removable inner skin 76. These can then be cleaned and
removed. The shelf 24 is further steadied and supported by a reassembled.
shallow “U” shaped channel 100 attached to the shelf s 24 An alternative preferred embodiment 120 is illustrated in
outer skirt 98. Mounting the shelf 24 is illustrated in FIG. 3. FIGS. 11 to 19. As shown in FIGS. 17, 18 and 19, this
The pin 96 is inserted into a hole 62 when the shelf 24 is in a embodiment 120 may be operated in at least three positions
raised position. The shelf 24 is then lowered, engaging the 50 simply by resting the unit on different sides.
channel 100 around the inside surfaces of the drive arm30 and The first (FIG. 17), locates the heat rods 140 on the roof of
securing the shelf 24 in position for cooking. the cooking chamber 142 and is suitable for horizontal rotis
The skirt 98 helps even out radiant baking and cooking by serie cooking and broiling. As examples, in this position, the
controlling exposure to radiant heat foods receive particularly rotisserie support apparatus 124 shown in FIGS. 13 and 14
next to the outer perimeter of the shelf 24. The skirt 98 thus 55 could be used in the cooking chamber 142 to horizontal
helps make baking and cooking even and consistent across rotisserie cook shish Kabobs, a roast, a turkey or other food.
the entire surface of the shelf 24 by blocking some of the Also in this position a wire shelf could be positioned below
harshest radiant heat. The top and/or bottom of this skirt 98 the heat rods 140 to broil a steak or other foods.
may have holes, slots or other contours to balance the radiant The second cooking position is depicted in FIG. 18. Here
cooking energy received by the foods being cooked. 60 foods may be cooked on a vertical rotisserie Spit. As
A conventional rectangular drip tray may be used in the examples, again using the apparatus 124 shown in FIGS. 13
bottom of the oven cavity 32 to help in cleanup when the and 14, a leg of lamb, a roast, a turkey or shish Kabobs might
embodiment is operated in its horizontal mode as illustrated be vertical rotisserie cooked
in FIGS. 7, 8 and 10. Also in this position (FIG. 18) foods such as cookies,
Oven temperatures may be controlled by the amount of 65 cakes, pizzas, etc. may be radiantly baked, as examples, using
outside cool air introduced into the oven cavity 32 by the fan round wire shelves resting on legs above the drip pan 144
50. Holes 102 located in the oven floor 48 directly below, and portion of the apparatus 124. Radiant baking is accomplished
 US 7,739,948 B2
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in this mode by rotating the food in front of the heat rods 140. This may help cook some foods, as examples nuts and Veg
Intermittent exposure to radiant heat from the heat rods 140 etables, more evenly.
caused by the food rotation minimizes the chance of burning Using this caging rotisserie Support is easy. The user inserts
and may significantly reduce cooking times. rods 128 between the two end plates 170172 so that the rods
FIG. 19 shows a third cooking position for the embodiment 128 form the bottom half or three-fourths of the food support
120. Here the heating rods 140 are positioned just above the cage. The food is then dropped into this basket-like cradle and
floor 144 or the cooking cavity 142 (see FIG. 16). the remainder of the rods 128 are inserted.
In this position (FIG. 19) foods may be grilled or baked. As The rotisserie holder 124, in vertical rotisserie cooking,
an example, hot dogs or hamburgers or buns 134 might be can integrally provide a horizontal drippan 150 (see FIGS. 13
grilled or cooked on a wire shelf 136 positioned over the heat 10 and 18) which can also act as a stable horizontal Support
rods 140 as shown in FIG. 16 either with the door 122 opened surface for food and food support shelves. This eliminates the
(FIG. 12), removed, or closed. need for additional parts which provide similar functions.
As another example, as shown in FIG. 16 in dotted-lines, The rods 128 may also be used as shish kabob sticks. The
the drip tray 130 may be positioned over the heat rods 140 to holder 124 may support many such shish kabob Sticks pro
help make baking in this position (FIG. 19) on wire shelves 15 viding capacity exceeding traditional kabob holders. As an
above the drip tray 130, such as baking of cake and cookies, example, rods 128 used as kabob holder may be mounted
O. W. around the perimeter as well as in the interior of the holder
The door 122 on this as well as the earlier embodiment 22 124.
is clear and a light 146 mounted in one of the side walls of the FIG. 15 shows a drip pan 130 with a corrugated floor 162.
oven cavity 142 illuminates the oven cavity 142 and the food The raised portions 164 of this floor 162 are designed to align
cooking within it. This results in the cooking process being a with the heat rods 140 when the pan 130 is placed in the oven
visually stimulating show exhibiting the chefs prowess and cavity 142 to catch dropping grease, oil and debris. When the
enhancing appetites. The movement of rotisserie and radiant pan 130 rests below the heat rods as shown in FIG. 16, these
cooking may further enhance this show. raised portions 164 of the pan floor 162 tend to shed grease,
The embodiment 120 may use a rotisserie drive mechanism
25 debris, and drippings away from being directly beneath the
similar to that illustrated in FIG. 9 which provides: fan 50 heat rods 140 where they have the greatest tendency to burn
and Smell.
forced convection cooking, controllable outside air introduc The optional drip pan cover 132 helps reduce splattering
tion 102 104.110, and rotisseries rotary drive 42 from a in a which occurs, as an example, when water drips into hot oil
simple compact package having only a single motor 43. 30 contained in the drippan 130. This cover also has a corrugated
The embodiment 120 may also use the rotisserie holder surface 166 that aligns with the heat rods 140 to shed grease,
124 shown in FIGS. 13 and 14. This holder 124 provides oil and debris away from being near the heat rods 140. This
several features. First, as shown in FIG. 18, it allows the again helps minimize Smoke and Smell.
rotisserie drive mechanism, such as an example illustrated in Holes 168 in the troughs of the corrugated drip pan cover
FIG. 9, to be mounted above foods being vertically rotisserie 35 allow liquid to drain into the drip pan 130 while minimizing
cooked. the space splattering can spray out of.
Mounting the rotisserie drive mechanism above food being As shown in dotted lines in FIG. 16, the drip pan 130 and
Vertically rotisserie cooked helps prevent water and grease optional drip pan cover 132 may be mounted above the heat
from dripping into and damaging the drive mechanism. It also rods 140. This may be used to help even cooking heat distri
allows controls, such as thermostats 154 and timers 156, to be 40 bution and minimize burning from food being directly
mounted in a single, simple, inexpensive module 148 with the exposed to radiant energy from the heat rods 140.
drive mechanism, where, when vertical rotisserie cooking is When above the heat rods 140, the raised portions 164 of
being performed, the controls can be easily viewed and the drip pan 130 perform a similar function to when they are
manipulated on the top of the embodiment 120 (see FIG. 18). below the rods 140, that is they shed debris away from being
The end plates 170172 of therotisserie holder 14 may have 45 close to the heat rods 140 where debris can cause smoke and
many rod 128 mounting holes 158 160. Having many holes smell.
158 160 to mount support rods 128 means the rotisserie The embodiment 120 has both a timer 156 and athermostat
holder 124 may hold a broad variety of foods either while 154 (FIG. 11). The timer has a steady “on” position as well as
rotating about a vertical or a horizontal axis. FIG. 13 shows in time increments up to 120 minutes marked. At the end of any
dotted lines a turkey 126 being supported. By moving the rods 50 set time increment, the timer Sounds a tone and turns off the
128 a smaller bird such as a chicken, or a steak, or a fish, as embodiment.
examples, might be Supported. The thermostat 154 has settings ranging from 100 to 450
Using the rods 128 to cage the foods being rotisserie degrees F. When oven temperatures exceed the thermostat
cooked provides additional advantages of tending to center 154 setting, the thermostat 154 turns off power to the heat
the foods about the rotisserie axis. Mounting foods on tradi 55 rods 140.
tional rotisserie spits usually results in the foods being off this The lower temperatures may be suitable for dehydrating
center. This causes uneven cooking, and, particularly in hori foods such as making banana chips, dried apricots, spices,
Zontal rotisserie cooking, puts strain on motor and drive beef and other jerkies, etc. It could also be used for making
mechanisms from foods straining to be lifted to the top of the cultured products Such as yogurt and cheeses as well as for
rotisserie arch and then flopping over the top. 60 heating baby bottles etc. The higher temperatures are needed
Caging rotisserie-cooked foods may hold them firmly, by for baking pizzas, cookies etc.
compressing the foods or by the rods 128 bending like springs Alternatively, when the thermostat154 setting is exceeded,
around the foods. It may also hold the foods loosely like a solenoid could activate 106 the valve plate 52 shown in FIG.
contents inside a partly full glass cylindrical jar. Where con 9 so cool outside air is introduced into the oven cavity 142.
tents are held loosely, they may rotate and roll within the cage 65 This would lower oven temperatures while leaving the heat
created by the rods 128 as the rotisserie rotates, particularly if rods 140 activated and thus still cooking through use of radi
the rotisserie rotates about a horizontal axis. ant energy.
 US 7,739,948 B2
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Using the second embodiment 120 is easy. The user places These and many other changes and alterations are obvious
the food to be cooked into the oven cavity 142 on either a and thus should be considered as part of the description herein
rotating 124 or fixed 136 food support. The oven door 122 is which shall be limited in Scope and coverage only by accepted
closed and the thermostat 154 set. Setting the timer 156 turns claims and their equivalents.
The invention claimed is:
on the embodiment 120. At the end of the cooking time the 1. A food cooking device comprising:
timer sounds and the embodiment 120 turns itself off. The
door 122 is opened and the food is removed. Cleanup is easy an enclosure that includes a bottom section and a top sec
as the interior walls are coated with a nonstick heat resistant
tion,
wherein the bottom section comprises a bottom outer wall,
coating. 10 three side outer walls extending upwardly from the bot
Different materials may be used to construct the embodi tom outer wall and a door,
ment 120. As examples, 26 gauge painted aluminized Steel wherein the top section includes a first top wall that is
might be used for embodiment inner and outer oven walls, secured to the bottom section,
with non-stick coating used on the inside oven walls. The a heat source disposed in the enclosure,
housing covering the motor drive (FIG. 9), thermostat 154
15 a motor disposed in the enclosure adjacent the bottom outer
and timer 156 might be molded from polycarbonate which is wall, wherein the motor includes a rod drive socket, and
a drive arm disposed in and removable from the drive
capable of withstanding the 225 degree F. heat at that loca socket, wherein the drive arm includes a bottom portion
tion. that is received in the drive socket, a top portion that is
The transparent door 122 might be constructed from tem received in an opening in the top wall, and an offset
pered glass framed with a silicone glued polySolphone plastic portion, wherein the bottom portion and top portion are
frame. This frame has hinges that can be detached from the axially aligned and define a drive axis, wherein the offset
rest of the embodiment. The door 122 may thus be removed portion is offset from the drive axis, wherein the offset
for cleaning or while grilling (FIG. 19) or for other purposes. portion includes a food Support shelf extending gener
25 ally orthogonally therefrom,
Other materials might also be suitable for the applications wherein the motor rotationally drives the drive arm,
described. thereby causing the offset portion to define a 360° path.
What has been herein described is one preferred embodi 2. The food cooking device of claim 1 wherein the first top
ment of the present invention. Many changes, alterations or wall is removable.
modifications to this preferred embodiment will be apparent 30 3. The food cooking device of claim 1 wherein the first top
to one skilled in the art. As examples: dimensions may be wall can be replaced by a second top wall, and wherein when
greater or lesser than those indicated, such as a wall mounted the enclosure includes the first top wall the enclosure defines
unit the size of a standard wall mounted home oven or a a first volume therein and when the enclosure includes the
standard sized toaster with elements which only intermit second top wall the enclosure defines a second Volume
tently radiate heat which more evenly cooks toast with less 35 therein, and wherein the second Volume is greater than the
first volume.
chance of burning; materials may be altered such as use of
glass in the front door or steel or stainless steel (which is 4. The food cooking device of claim 1 wherein the center of
generally cooler because of it poor ability to conduct heat) for the 360° path is axially aligned with the drive axis.
the outer wall of the enclosure 64; etc. k k k k k