Field of the invention

The present invention relates to a remote controllable functional smart oven which is used in bakery products such as patisseries and bakeries for industrial purposes and which saves money performing the bakery process by exceeding the resistance threshold vaiue.

State of the Art

Ovens developed with the purpose of cooking food have been used for many years. The ovens that produce heat by feeding from different energy sources are aiming to make the raw food ready for healthy consumption within a certain period of time. Industrial ovens are very different from home ovens. Such ovens must have the size, strength, functionality and ease of use which business owner needs.

The working principle of the prior art is to carry out baking without exceeding the threshold value of the resistances in convection ovens based on the transfer of air to the baking zone by means of an isothermal fan produced in a separate section within the oven. The said convection ovens work with high energy and maximum performance without exceeding the threshold value of the resistances so that the baking product is not burned. This increases the amount of energy consumed during baking and increases the cost of consumption. in addition, only the baking is carried out in the said convection ovens, therefore different cabinets and some applications are required so that the dough can be stored at +4 degree and kept subject to the process of preheating and rising. Namely, there is a need for an extra cabinet so that the dough can be stored at +4 degree in order to ensure that the business work in stocks. The dough taken from the cabinet needs to be firstly preheated by being kept at room temperature for 5- 10 minutes and then placed into the rising unit and kept subject to rising process at 60-90 degree range for 15-25 minutes. After ail these processes, the dough is taken into the oven and the baking process is performed with high energy and maximum performance. Therefore, it is necessary to perform these operations manuaily about 1-2 hours before the sale of bakery products due to the time period required by the pre-processes before baking the dough.

As a result, the existence of the above probiems and the inadequacy of existing soSutions necessitated a technical field development for industrial ovens in bakery products. Objectives of the Invention

From the known state of the art, the main objective of the invention is to obtain a new oven in which the disadvantages of the known state of the art are eliminated and the advantages are provided.

Another main objective of the invention is to prevent the oven from working at the maximum performance during the baking period by passing the threshold value in the resistances consisting of the lower heating group and the upper heating group and to reduce the consumption by at least half.

Another main objective of the invention is to prevent the oven from running continuously at the maximum performance by providing the homogeneous heat distribution with the working and stopping separately of the lower heating group and the upper heating group during the baking time.

Another main objective of the invention is to condense the temperature on the baked products for a certain period of time and to bake the products with less energy in a shorter time by passing the resistance threshoid value. Another main object of the invention is to bake the product by adjusting the temperature and the baking time according to the baking threshoid of the product. Another main objective of the invention is that the smart oven can be remotely controlled by smart devices through software.

Another main objective of the invention is to eliminate the need for extra cabinet and manual operations, which are known in the art, with the multi-function modes such as cooling, preheating, rising, baking and reclining.

Another main objective of the invention is that the smart oven has multifunctional modes to increase the production speed of the undertaking by performing the operations of dough storing, preheating, rising, baking and resting at the desired time. Another main objective of the invention is to perform baking according to the number of oven trays by means of the tray detection sensor.

Description of the Drawings

The drawings the short description of which are presented herein are merely intended to provide a better understanding of the present invention and are not intended to define the intended scope of protection or the context of such scope of protection in a manner that can be understood without regard to the detailed description of the invention.

Figure 1 is a perspective view of the oven.

Figure 2 is a schematic view of the oven cabinet section . Figure 3 is the view of the resistor.

Figure 4 is a view of the process steps of the smart oven application method.

Explanations of References

No. Name

1 Oven cabinet 1.1 Cabin inner biock

2 Resistance

2.1 Upper heating group

2.2 Lower heating group

3 Aluminum sheet

4 Radiators

5 Fans

6 Radiator water pool

7 Valve

8 Vaive motor

9 Air intake duct from the cabinet

10 Cold air inlet duct from the cabinet

11 Controi panel

11.1 Software

12 insulation

13 Tray rail

14 Tray detection sensor

A Smart oven

Explanation of the Process Steps

101 Oven cabinet (1) is cooled when the smart oven (A) is in the cooling mode, 102 the air is discharged by bringing the valve (7) to the open position in the programming made by hand through the controi panel (11) or by remote connection via software (11.1) to switch the smart oven (A) to the preheating mode,

103 the resistances (2) perform the heating in a predetermined time and temperature for the preheating process, and the dough is brought to the desired temperature before the rising,

104 at the end of the specified time, the smart oven (A) is switched to the rising mode after the preheating mode and the resistances (2) continue to heat up for the rising at the specified time and temperature. 105 the smart oven (A) is switched to the baking mode at the end of the period specified for the rising ,

106 the iower heating group (2.2) or the upper heating group (2.1) operates for the time specified in the baking mode and exceeding the threshold vaiue set in the resistances (2),

107 the lower heating group (2.2) or the upper heating group (2.1) in operation stops and the iower heating group (2.2) or upper heating group (2.1) in the turn-off position runs,

108 the resistances (2) are switched off after the time set for baking. Detailed Description of the invention in this detailed description, preferred embodiments of the smart oven are disclosed only for better understanding of the subject and not to have any limiting effect. in addition, some elements or process steps prepared to provide a better understanding of the invention may have been used in various ways to provide integrity of meaning within sentences. The elements or process steps used in different expressions actually represent the same numbered item or process step. The present invention relates to a remote controiiable functionai smart oven (A) which is used in bakery products such as patisseries and bakeries for industrial purposes and it by and large comprises oven cabinet (1) the cabinet inner block (1.1) of which is covered by insulation (12), to minimize energy loss and to prevent sweating caused by the coid-hot relationship and to provide insulation and heat insulation of the radiation lines of the resistances and all periphery thereof,

resistances (2) located within the aluminum sheets (3) between the tray rails (13) associated with the inside of said oven cabinet (1) and grouped as upper heating group (2.1) and lower heating group (2.2) within oven cabinet (1), finned radiator (4) which is located on the said oven cabinet (!) and coois the oven cabinet (1) by providing the circulation of the compressed gas within the cabinet,

- fan (5) associated with said radiator (4) and providing homogeneous distribution of cold air coming from the radiator (4) in the oven cabinet (!), radiator water pool (6) located under the radiator (4) and collecting the water flowing due to the melting of the crystallization in the radiator (4), valve (7) which is located in said oven cabinet (1), can be opened and closed in connection with the valve motor (8), allows the air to be discharged in the open position when the smart oven (A) is in the baking mode and provides isolation in the closed position when the smart oven [A) is in the cooling mode,

- valve motor (8) associated with said valve (7) and the control panel (11)

Air intake duct (9), which is connected to said radiator (4) and fan (5) and which allows the air drawn from the oven cabinet (1) by the fan (5) to pass onto the radiator (4),

cold air inlet duct (10) from the cabinet which is associated with said radiator (4) and fan (5) and which aliows the cooled air, which gets cold after it is sucked in the oven cabinet (1) and passed through the radiator (4), is transferred into the oven cabinet (!), control panel (11) having software (11.1), which is associated with said resistances (2), radiator (4), fan (5) and valve motor (8),

insulation (12) surrounding the entire periphery of the oven cabinet (1) and the cabin inner biock (1.1),

- tray raiis (13) located within said oven cabinet (1) and having tray detection sensor (14).

As shown in Figure 1, the entire periphery of the oven cabinet (1) and the cabinet inner block (1.1) of the smart oven (A) is covered with the insulation (12) and there are resistances (2) within the aluminum sheets (3) between tray rails (13) connected to the inner side thereof. The resistances (2) are grouped into an upper heating group (2.1) and a lower heating group (2.2). The tray rails (13) allows the dough trays to be stored in the oven cabinet (1) and also bear the aluminum sheets (3) on which resistances (2) are located and which allows the heat to be distributed equally. Finned radiator (4) and fan (5) connected to the radiator (4) are located on the oven cabinet (1). Said radiator (4) enables the compressed gas to circulate through the oven cabinet (1), thereby cooling the oven cabinet (1). The fan (5) allows homogeneous distribution of the cold air coming from the radiator (4) throughout the oven cabinet (1). The air drawn through the fan (5) from the oven cabinet (1) is allowed to pass onto the radiator (4) by means of the air intake duct (9). By means of the cold air inlet duct from the cabinet (10), the air sucked through the oven cabinet (1) is passed through the radiator (4) of the cabinet, and then the cooled air is transferred into the oven cabinet (1).

There is a radiator water pool (6) under the radiator (4), which allows the collection of the water flowing as a result of the melting of the crystallization in the radiator (4).

The oven cabinet (1) has a valve (7) and a valve motor (8). This valve (7) is connected to the valve motor (8) which is actuated by the command received from the control panel (11) and provides air discharge in its open position when the smart oven (A) is in baking mode and isolation in its closed position when the smart oven (A) is in cooling mode.

As shown in Figure 2, the control panel (11) has a software (11.1) for providing remote connection to the smart oven (1) with the smart devices such as a computer or a telephone. The control panel (11) also ensures that the resistances (2), the radiator (4), the fan (5) and the valve motor (8) are kept under control. It also commands the valve motor (8) to open and close the valve (7).

As shown in Figure 3, the resistances (2) are placed within the aluminum sheets (3) which provides distribution equally and have the tray detection sensor (14). The smart oven (A) has multifunctional modes of cooling, preheating, rising, baking and resting. The process steps of the implementing method as regards the multifunction of the smart oven (A) as follows:

When the smart oven (A) is in the cooling mode, the oven cabinet (1) is cooled preferably at about +4 degrees by continuously pumping cold air into the oven cabinet (1) through the air intake duct (9) and the cold air inlet duct (10) by means of the radiator and the fan (5) connected to the radiator (4) (101). The valve (7) connected to the valve motor (8) is brought to the open position and air is discharged by means of the control panel (11) in the programming made by hand through the control panel (11) or by remote connection through software to switch the smart oven (A) to the preheating mode (102).

The resistances (2) performs the heating in a predetermined time and temperature for the preheating process, and enables that the dough is brought to the desired temperature before the rising (103). At the end of the specified time, the smart oven (A) is switched to the rising mode after the preheating mode. The resistances (2) continue to heat up for the rising at the specified time and temperature (104). The smart oven (A) is switched to the baking mode at the end of the period specified for the rising (105). The lower heating group (2.2) firstly operates for the time specified in the baking mode and exceeding the threshold value set in the resistances (2} (106). The lower heating group (2.2) stops at the end of the specified time and then the upper heating group (2.1) runs by exceeding the threshold value set in the resistances (2) (107). Herein, the group to first run can change depending on the preference. The threshold value (radiation line or temperature value) in the resistances (2) differs depending on the baked product. The resistances (2) are grouped as the upper heating group (2.1) and the lower heating group (2.2) and are operated in the determined times to provide homogeneous baking. Furthermore, the energy consumption is reduced by operating the resistance (2) according to the tray number by means of the tray detection sensor (14). The smart oven (A) is switched to the rest mode after the baking mode and the resistances (2) are switched off (108) via the control panel (11) (108).