US4058635A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Method of treating a foodstuff in an oven with moisture
Assignee: Buderus AG
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Filing: 1975-12-05
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Granted: 1977-11-15
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Expires: 1995-12-05
Abstract
Abstract An article of food is heated in an oven in which air is circulated. Moisture in the form of steam or a water spray is added to the air as it circulated several times during the cooking or thawing cycle according to a program. Each moisture dose and the length of the interval between doses is controlled independently according to the treatment desired. The first dose is made after the cooking cycle is started, and the dosing time is usually a fraction of the time between doses.
Inventors
- 👤 Wilfried Durth
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-23 17:45
CPC Classifications
A; A21; A21B; A21B3/00; A21B3/04; A23; A23B; A23B2/00; A23B2/80; A23B2/82; A23L; A23L5/00; A23L5/10; A23L5/17
Claims Analysis
Total Claims: 3
Claim 1
Independent Claim
127 words
A method of treating a foodstuff comprising the steps of: confining said foodstuff in a substantially closed chamber; circulating air in said chamber over and into contact with said foodstuff; heating said air, said foodstuff being heated by said air at a temperature and for a time sufficient to cook said foodstuff; and intermittently and automatically adding moisture to the heated air in said chamber in pulses spaced apart by intervals said moisture being added periodically by injecting water into said air circulating in said chamber, said air being circulated so as to pass over said foodstuff a plurality of times during the treatment thereof, and said pulse duration being between 0.3 seconds and 1.2 seconds and said intervals being each between 0.25 minutes and 2 minutes.
Claim 2
Independent Claim
127 words
A method of treating a foodstuff comprising the steps of: confining said foodstuff in a substantially closed chamber; circulating air in said chamber over and into contact with said foodstuff; heating said air, said foodstuff being heated by said air at a temperature and for a time sufficient to cook said foodstuff; and intermittently and automatically adding moisture to the heated air in said chamber in pulses spaced apart by intervals said moisture being added periodically by injecting water into said air circulating in said chamber, said air being circulated so as to pass over said foodstuff a plurality of times during the treatment thereof, and said pulse duration being between 0.3 seconds and 1.2 seconds and said intervals being each between 0.25 minutes and 2 minutes.
Claim 3
Dependent Claim
16 words
The method defined in claim 1 wherein said air is heated to at least 120° C.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1980-11-14 | 1981-05-16 | 1981-11-15 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1984-11-14 | 1985-05-16 | 1985-11-15 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1988-11-14 | 1989-05-16 | 1989-11-15 | $7700.00 | Window Closed / Lapsed |