METHOD AND OVEN FOR BAKING PIZZA
A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displace...
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| creator | BELTZ, JOHN, D RILEY, GARY, V WIEBE, RANDALL, J PELLIN, JOHNNY, J COX, THOMAS, L JOHNSON, DONALD, L., JR |
| description | A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities. |
| format | Patent |
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The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.</description><edition>5</edition><language>eng</language><subject>BAKERS' OVENS ; BAKERY PRODUCTS ; BAKING ; BLASTING ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION ; EDIBLE DOUGHS ; HEATING ; HUMAN NECESSITIES ; LIGHTING ; MACHINES OR EQUIPMENT FOR BAKING ; MECHANICAL ENGINEERING ; OTHER DOMESTIC STOVES OR RANGES ; PRESERVATION THEREOF ; RANGES ; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS ; VENTILATING ; WEAPONS</subject><creationdate>1993</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930331&DB=EPODOC&CC=EP&NR=0366738A4$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19930331&DB=EPODOC&CC=EP&NR=0366738A4$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>BELTZ, JOHN, D</creatorcontrib><creatorcontrib>RILEY, GARY, V</creatorcontrib><creatorcontrib>WIEBE, RANDALL, J</creatorcontrib><creatorcontrib>PELLIN, JOHNNY, J</creatorcontrib><creatorcontrib>COX, THOMAS, L</creatorcontrib><creatorcontrib>JOHNSON, DONALD, L., JR</creatorcontrib><title>METHOD AND OVEN FOR BAKING PIZZA</title><description>A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.</description><subject>BAKERS' OVENS</subject><subject>BAKERY PRODUCTS</subject><subject>BAKING</subject><subject>BLASTING</subject><subject>DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION</subject><subject>EDIBLE DOUGHS</subject><subject>HEATING</subject><subject>HUMAN NECESSITIES</subject><subject>LIGHTING</subject><subject>MACHINES OR EQUIPMENT FOR BAKING</subject><subject>MECHANICAL ENGINEERING</subject><subject>OTHER DOMESTIC STOVES OR RANGES</subject><subject>PRESERVATION THEREOF</subject><subject>RANGES</subject><subject>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</subject><subject>VENTILATING</subject><subject>WEAPONS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1993</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDwdQ3x8HdRcPRzUfAPc_VTcPMPUnBy9Pb0c1cI8IyKcuRhYE1LzClO5YXS3AwKbq4hzh66qQX58anFBYnJqXmpJfGuAQbGZmbmxhaOJsZEKAEAldwhRA</recordid><startdate>19930331</startdate><enddate>19930331</enddate><creator>BELTZ, JOHN, D</creator><creator>RILEY, GARY, V</creator><creator>WIEBE, RANDALL, J</creator><creator>PELLIN, JOHNNY, J</creator><creator>COX, THOMAS, L</creator><creator>JOHNSON, DONALD, L., JR</creator><scope>EVB</scope></search><sort><creationdate>19930331</creationdate><title>METHOD AND OVEN FOR BAKING PIZZA</title><author>BELTZ, JOHN, D ; RILEY, GARY, V ; WIEBE, RANDALL, J ; PELLIN, JOHNNY, J ; COX, THOMAS, L ; JOHNSON, DONALD, L., JR</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP0366738A43</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1993</creationdate><topic>BAKERS' OVENS</topic><topic>BAKERY PRODUCTS</topic><topic>BAKING</topic><topic>BLASTING</topic><topic>DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION</topic><topic>EDIBLE DOUGHS</topic><topic>HEATING</topic><topic>HUMAN NECESSITIES</topic><topic>LIGHTING</topic><topic>MACHINES OR EQUIPMENT FOR BAKING</topic><topic>MECHANICAL ENGINEERING</topic><topic>OTHER DOMESTIC STOVES OR RANGES</topic><topic>PRESERVATION THEREOF</topic><topic>RANGES</topic><topic>TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS</topic><topic>VENTILATING</topic><topic>WEAPONS</topic><toplevel>online_resources</toplevel><creatorcontrib>BELTZ, JOHN, D</creatorcontrib><creatorcontrib>RILEY, GARY, V</creatorcontrib><creatorcontrib>WIEBE, RANDALL, J</creatorcontrib><creatorcontrib>PELLIN, JOHNNY, J</creatorcontrib><creatorcontrib>COX, THOMAS, L</creatorcontrib><creatorcontrib>JOHNSON, DONALD, L., JR</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>BELTZ, JOHN, D</au><au>RILEY, GARY, V</au><au>WIEBE, RANDALL, J</au><au>PELLIN, JOHNNY, J</au><au>COX, THOMAS, L</au><au>JOHNSON, DONALD, L., JR</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD AND OVEN FOR BAKING PIZZA</title><date>1993-03-31</date><risdate>1993</risdate><abstract>A method and an oven are disclosed which provide reduced baking times for pizza. The method includes the step of impinging the toppings portion of the pizza with jets of heated air. These jets of heated air have a velocity at the point of contact with the pizza sufficient to cause temporary displacement within the toppings portion. As a result, the time needed to properly bake the pizza is reduced. The oven includes means for impinging the toppings portion with jets of heated air at a velocity sufficient to cause temporary displacement within the toppings portion. The oven also preferably includes means for moving the pizza in relation to the jets of heated air. Preferably, the method is practiced and the oven is provided by modifying a commercially available pizza impingement/conveyor oven to produce the requisite heated air velocities.</abstract><edition>5</edition><oa>free_for_read</oa></addata></record> |
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| subjects | BAKERS' OVENS BAKERY PRODUCTS BAKING BLASTING DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION EDIBLE DOUGHS HEATING HUMAN NECESSITIES LIGHTING MACHINES OR EQUIPMENT FOR BAKING MECHANICAL ENGINEERING OTHER DOMESTIC STOVES OR RANGES PRESERVATION THEREOF RANGES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS VENTILATING WEAPONS |
| title | METHOD AND OVEN FOR BAKING PIZZA |
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