This invention refers to an oven, which can be used for baking fast food products, for instance pizzas - pies - calzone.

Today's ovens that are used for baking these products are no different than the ovens that are used for baking bread, sweets or food. They are consisted of a chamber with rather big length and width and small height. There is a rather big door for importing and exporting the products to be baked and the external surface is thermally isolated.

In this chamber, regardless of the way it is heated (with electricity or natural gas), as soon as it acquires the proper heat, we put the products to be baked; we close the door and wait for the proper time for baking. As soon as the time passes, we open the door and take out the already baked products, so we open and close the oven in a stable and predefined time.

While these ovens work efficiently when it comes to baking bread, sweets or food, they are problematic when it comes to baking fast food products (pies - pizza-calzone).

The reason is that these products are freshly cooked, which means that they are baked in front of the customer or following his order. So, the clients of this very moment define when the shopkeeper will bake the product. This results in the oven being opened and closed many times in different timing.

The regular opening of the oven's door and the way this is done, «from top to the bottom», results in a big part of the chamber's temperature being released from the upper part of the door, since, as it is common knowledge, the heated air is light. This results in the chamber's temperature being lowered. Regular ups and downs of the temperature in the chamber increase the cost of chamber usage, since it increases the energy consumption, decreases the product quality, lengthens the baking time and the shopkeeper cannot meet the client demands.

This invention is intended to create an oven in which during the import and export of the products the temperature losses inside the chamber are minimum, while we can observe the baking procedure through a window, so that is will be more efficient and have a low running cost. According to the invention, this is achieved thanks to a metallic tray, which, with an electric motor and a speed reducer, is rotating like a wheel at a frequency of 3 rotations per minute. The tray is surrounded by a number of axes, which are mounted in equal distances. On these axes, there are equal numbers of bases, fixed on tubular rings. On these bases we put the products to be baked. While the tray is rotating, these bases remain steadily parallel to the chamber floor, and only the distance between the bases and the floor fluctuates. When a base during the rotation is at the closest to floor point, the power supply stops and the rotation also stops. Then, through a small door in the lower part of the oven's front, we can insert, with the help of a metallic driver, the product in the chamber, we place it on the basis and then we set the tray in motion again. When the time is completed and the product is ready, we stop the rotation of the tray again in the same position with the help of a wagon situated on the floor which, when pulled outside, pulls along the product and takes it outside. Then, the wagon is going back to the original place, with the help of a spring.

Given that, with this invention, the products to be baked are placed on special basis that rotate, we have the ability to import and export the products from the oven's lowest possible front place and the temperature losses are minimum, since it is common knowledge that the warm air is light and is released from the upper place. As a result of the minimize of the temperature loss, the oven is more efficient, it has fixed temperature, fixed baking time and, more importantly, lower running cost. In addition, the relatively big height of the chamber, is giving the ability to observe the products in the ^' chamber through a window.

The invention is described below with the help of the attached Drawings . In Drawing 1 we can see the inside of the chamber. In number 2 we see the tray that is rotating at a frequency of approximately 3 rotations per minute, powered by one engine and a speed reducer, which is situated behind the tray and outside the oven chamber. In number 3 we see the bases on which we place the products to be baked. In number 21 we see the small axes on which the bases are fixed. The number of the axes and the bases depends on the tray diameter and the size of the products we want to bake. In number 4 we see the electric resistances which heat the chamber. The heating plate can work with natural gas or with a combination of electric power and natural gas. Number A depicts the place where the basis must be, on which we put the product to be baked, or on which the already baked product is, when we have to pull it outside. In number 5 we see the door from which we export -the product. In the same time, it is a part of the extraction mechanism which, with number 14, 24 and 15 of Dr.l, are a single unity which we call «small wagon».

In Drawing 2 we see the front of the oven. Number 6 is the window with double fireproof glass, through which we observe the inside of the chamber. In number 7 we see the door from which we put the products in the chamber. In number 9 we see the switch from which we start or stop the engine which rotates the tray. In number 11 we see the switch for turning the light on inside the chamber. In number 10 we see the thermostat with which we regulate the chamber's temperature.

In Drawing 3 we see how the bases are made of, on which we put the products to be baked. In number 18 we see part (β) of the basis, which is built by heavy solid steel in order to increase the stability of the basis centroid during the rotation of the tray. In number 19 we see part (a) of the basis, which is built by a light metal. Parts (a) and (β) form the greek letter "T" and in their length they are related to relationship β=6α/10 which helps in the extraction of the product from the chamber. In number 17 we see the tubular ring with which the base is fixed on the axis that is fixed on the tray, as indicated in number 21 of Drawing 1.

In Drawing 4 we see the whole of the chamber's import and export mechanism. Number 12 is a small door (flap) that opens when through door (7) we import the product (for instance pizza) and closes automatically when the insertion procedure is finished. Number 13 is a sliding metallic surface' ¹ that helps us to drive the product form door 7 on the basis. Number 16 is a spring situated on the back of the oven, outside the chamber, which brings the small wagon back to it's initial position, after the export of the product.

In Drawing 5 we see the export mechanism. In number 23 we see the sliding part of chamber's floor, which help during the export of the product. In number 20 we see the position the product must have on the basis, when it is rotating. "A", shows the position the basis must have when we need to stop the rotation. Effectively, when we want to export a product, we stop the movement when part β of the basis is between the dots (15 ) of the wagon.

As a conclusion, we follow this procedure in order to bake a product, for instance pizza: After having the chamber heated, we rotate the tray and bring it in position A of Drawing 1, where we stop the rotation. From door 7 of Drawing 4, we import the product. Flap (12) opens and by pushing the product on the sliding surface (13) of Drawing 4, we lead it on the basis, as shown in number 13 Drawing 5. The import of the product is then finished and flap ( 12) closes the gate (7). Then we put the tray in motion. When the necessary time is completed and the product is ready and we must take it out, we stop the rotation of the tray again in the same position A and drag the door (5) outside. The dots (15 ) of the wagon with the help of the floors' sliding part (23) draw the product away and out. As soon as we release the door (5) the spring (16) of Drawing 5 relocates the small wagon back to the original position and the door closes.