Title: Electric clay and earthenware oven for general purpose heating, cooking, and baking in a house, restaurants and the like
Abstract: An oven has an insulator placed between an inner cavity and an outer housing. The inner cavity is a one-piece clay pot with the top and bottom having equal inside diameters while the middle portion is larger in diameter, to facilitate heat circulation. The heating elements are connected to an electric circuit and are controlled by a control panel. The control panel has a power switch, a thermostat, a timer, an indicator lamp, and a temperature indicator. The heating elements are circular in shape and are located around the bottom inside of the inner cavity. The oven may be accompanied with accessories for baking and for removing baked dough.
Patent Number: 7,002,107 Issued on 02/21/2006 to Nooh
| Inventors:
|
Nooh; Abulsamad Moahammed H. (P.O. Box 116224, Jeddah 21391, SA)
|
| Appl. No.:
|
843271 |
| Filed:
|
May 10, 2004 |
| Current U.S. Class: |
219/392; 219/391; 219/408; 219/429; 219/432; 219/433 |
| Current Intern'l Class: |
A21B 1/06 (20060101); A21B 1/50 (20060101); F27D 1/10 (20060101) |
| Field of Search: |
219/391,392,386,406-408,415,429,432,433
|
References Cited [Referenced By]
U.S. Patent Documents
| 3777118 | Dec., 1973 | Creus.
| |
| 4048473 | Sep., 1977 | Burkhart.
| |
| 4355570 | Oct., 1982 | Martin et al.
| |
| 4373511 | Feb., 1983 | Miles et al.
| |
| 5976591 | Nov., 1999 | Vieira Da Silva.
| |
| 6307193 | Oct., 2001 | Toole.
| |
| 2003/0143309 | Jul., 2003 | Kindie et al.
| |
| Foreign Patent Documents |
| 10257820 | Apr., 2004 | DE.
| |
| 2001201050 | Jul., 2001 | JP.
| |
Other References
"Romertopf Clay Baker's Guide," printed Feb. 7, 2005, from http://fantes.com/romertopf.htm.
|
Primary Examiner: Pelham; Joseph
Attorney, Agent or Firm: Abelman, Frayne & Schwab
Claims
What is claimed is:
1. An electrically-powered oven comprising:
an outer housing having:
an interior space in which a food-containing cavity is inserted;
an insulator placed between the food-containing cavity and an inner surface of
the outer housing; and
an electrically-powered heating element positioned within the interior space
for heating the food-containing cavity;
wherein the food-containing cavity is composed of a material selected from the
group of clay, earthenware, and ceramic.
2. The oven as claimed in claim 1,
wherein the insulator is composed of a material selected from the group of rock
wool and glass wool.
3. The oven as claimed in claim 1, further comprising:
a plurality of wheels fitting at a bottom of the outer housing for easy movement thereof.
4. The oven as claimed in claim 1, wherein the food-containing cavity includes
a cover composed of a material selected from clay and metal.
5. The oven as claimed in claim 4, wherein the cover is composed of steel.
6. The oven as claimed in claim 1, wherein the food-containing cavity is a one-piece
clay pot.
7. The oven as claimed in claim 1, wherein the food-containing cavity has circular cross-sections;
wherein the cross-sections of a top and a bottom of the food-containing cavity
have equal first diameters; and
wherein at least one cross-section of a middle portion of the food-containing
cavity has a second diameter larger that the first diameter.
8. The oven as claimed in claim 1, further comprising:
a control panel including at least one manually actuated control device; and
an electrical circuit, connected to the control panel and controlled by the at
least one manually actuated control device, the electrical circuit being connected
to the electrically-powered heating element, for controlling the heating of the
heating element.
9. The oven as claimed in claim 8, wherein the control panel includes:
a power switch;
a thermostat;
a timer;
an indicator lamp; and
a temperature indicator.
10. The oven as claimed in claim 1, wherein the heating element is circular in
shape and is positioned at the bottom of the outer housing substantially adjacent
to the food-containing cavity.
11. The oven as claimed in claim 1, further comprising:
at least one accessory for use in inserting and removing food from the food-containing
cavity positioned within the outer housing.
12. The oven as claimed in claim 11, wherein the at least one accessory is adapted
to grasp and remove baked dough from the food-containing cavity.
13. The oven as claimed in claim 1, further comprising:
a pot having at least one net mounted on the top thereof, with the pot adapted
to retain food and capable of being inserted into and removed from the food-containing cavity.
14. The oven as claimed in claim 13, wherein the pot is capable of holding rice
to be cooked therein.
15. The oven as claimed in claim 13, wherein the at least one net includes a
plurality of steel nets forming shelves positioned one on top of the other and
fitted to the pot.
16. A kit comprising:
a food-containing cavity composed of a material selected from the group of clay,
earthenware, ceramic, wood, and brick; and
an electrically-powered oven having:
an outer housing having:
an interior space in which the food-containing cavity is removably inserted;
an insulator placed between the food-containing cavity and an inner surface of
the outer housing; and
an electrically-powered heating element positioned within the interior space
for heating the food-containing cavity.
17. The kit as claimed in claim 16, wherein the insulator is composed of a material
selected from the group of rock wool and glass wool.
18. A method for cooking food, the method comprising the steps of:
providing an electrically powered oven having:
an outer housing with an interior space; and
an insulator substantially adjacent to an inner surface of the outer housing;
placing the food into a food-containing cavity composed of a material selected
from the group of clay, earthenware, ceramic; and
placing the food-containing cavity into the interior space of the electrically-powered
oven, with the insulator positioned between the food-containing cavity and the
inner surface of the outer housing;
heating the food-containing cavity with an electrically-powered heating element
positioned within the interior space; and
removing the cooked food from the food-containing cavity with an accessory.
19. The method of claim 18, further comprising the step of:
controlling the step of heating using a control panel connected to an electric
circuit providing electrical power to the heating element.
Description
BACKGROUND OF THE INVENTION
1. Field of the Invention
This invention relates to an electric clay and earthenware oven for general
purpose heating, cooking, and baking in a house, restaurants and the like.
2. Description of the Related Art
Traditionally, clay ovens are preferred for cooking due to several
advantages. Primarily, cooking in earthenware imparts a special taste to food because
of the natural properties of clay which includes its slow cooking characteristics.
Such taste and flavor is not possible in ordinary metal utensils now used for cooking,
and therefore event today, special provisions are made in households and restaurants
for cooking in clay utensils.
Cooking in earthenware requires special arrangements, mainly the supply of
a distributed source of heating. Traditionally, meals are cooked outdoors by using
burning wood or charcoal as the source of heat. Often, holes are dug in the ground
where the earthen pot is placed over wood or charcoal which is then ignited. The
process is cumbersome and also leads to the production of a lot of smoke, fumes,
and a bad smell. These disadvantages, added with the long time taken for preparing
the fire to reach a state which is optimum for cooking and the hazards associated
with the use of open fire, have made the process unpopular.
Therefore, there is a need of an oven that can provide simple and fast
cooking, but at the same time, gives food the same flavor and taste as achieved
using earthenware.
BRIEF SUMMARY OF THE INVENTION
Therefore, the basic object of the present invention is to provide for
a cooking device that is simple and cost effective yet imparts meals cooked therein
with the taste and flavor of food cooked traditionally in earthenware.
Another object of the present invention is to provide for a cooking device
that does not emit fumes or smoke while cooking.
A further object of the present invention is to provide for a cooking device
which
can be easily moved and transported.
Yet a further object of the present invention is to provide for a cooking device
which can be used to cook various meals and preparations.
Yet another object of the present invention is to provide for a cooking device
whose exterior does not get heated up even after long hours of operation.
Accordingly, the present invention provides an electric clay/earthenware
oven comprising a housing having a cavity made of clay which accommodates the heating elements.
The electric oven of the present invention is a new modern-type oven which is
easy to use and to move. The oven has an insulator preferably made of rock wool
or glass wool placed between the clay cavity and the outer housing. The outer housing
may have a plurality of wheels fitted at the bottom for easy movement. The wheels
may be four to six in number. The clay cavity has a cover made from material selected
from clay or a metal, preferably steel. The cavity is preferably a one piece clay
pot with the top and bottom having equal inside diameters while the middle portion
is larger in diameter. This shape facilitates heat circulation. The heating elements
are connected to an electric circuit and are controlled by a control panel. The
control panel preferably has a power switch, a thermostat, a timer, an indicator
lamp, and a temperature indicator. The heating elements are preferably circular
in shape and are located around the bottom inside of the clay cavity. The oven
may be accompanied with accessories for baking and for removing baked dough. A
full meal may be prepared using a pot with a plurality of steel nets or shelves,
one on top of the other and fitted to the pot. Rice may be cooked in the pot while
meat and vegetables may be cooked in the net or shelves.
The device does not generate any smoke or unpleasant smells during cooking. It
may be utilized for baking bread and roti, which is a type of unleavened bread,
on the inner walls of the clay cavity. Normal meals including meat can be prepared
in substantial amounts to feed at least forty people. Most importantly, the device
uses the healthy characteristics of cooking using clay which imparts the traditionally
recognized flavor and taste.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS
The oven of the present invention will now be described with reference to a non-limiting
preferred embodiment and accompanying drawings in which:
FIG. 1 is a top left front perspective view of the electric oven of the present
invention, with a cut-away view showing the clay cavity therein;
FIG. 2 is a top front perspective view of the oven of FIG. 1;
FIG. 3 is a top plan view of the oven along lines 3—3 in
FIG. 2;
FIG. 4 is a bottom plan view of the oven along lines 4—4
in FIG. 2;
FIG. 5 is a front elevational view of the control panel;
FIG. 6 is a top front left side perspective view of the control panel;
FIG. 7 is a front elevational view of a set of cooking utensils and accessories;
FIG. 8 is a top front perspective view of the cooking utensils and accessories
of FIG. 7;
FIG. 9 is a front cross-sectional view of the oven along lines 9—9
in FIG. 2;
FIG. 10 is a top front perspective view of the clay cavity;
FIG. 11 is a schematic circuit diagram of the electric circuit and heating element
used in the oven;
FIG. 12 is a top perspective view of the electric circuit of FIG. 11;
FIG. 13 is a top front inward perspective view of the interior of the oven without
the clay cavity therein; and
FIG. 14 is a top plan view of various accessories for use in cooking or baking
with the oven.
DETAILED DESCRIPTION OF THE INVENTION
Referring to FIGS. 1-14, the electric oven
10 of the present invention
and various cooking utensils and accessories are shown in the various views. As
shown in FIGS. 1-2,
4,
9, and
13, the electric oven
10
includes an outer housing
12 having an interior space for receiving an inner
cavity
14 which may be placed therein for cooking food placed within the
inner cavity
14. In a preferred embodiment, the inner cavity
14 is
composed of clay, but other rigid materials and compositions may be used, such
as ceramic, earthenware, wood, brick, or other heat-conveying and non-metallic
substances which may impart distinctive flavor, taste, or aroma to the food cooked
therein. Accordingly, as used herein, the term "clay" includes such other materials
and compositions described herein.
The inner cavity
14 is shown separately in FIG. 10. In a preferred embodiment,
the cavity
14 has a special design with the top and bottom inside diameters
being substantially equal, but with wider inside diameters in the middle portions
between the top and bottom. Such a shape facilitates heat circulation and thereby
consumes less power or energy to properly and thoroughly cook the food within the
cavity
14. Alternatively, other shaped inner cavities
14 may be used.
The cavity
14 may be a one-piece clay pot without a cover. Alternatively,
the cavity
14 has a cover
16 which may be composed of clay, or alternatively
metal such as steel or stainless steel.
The oven
10 includes a heating source
18 for heating the cavity
14, and therefore the food placed therein. The heating source
18
includes one or more heaters or heating elements, depending on the size of the
cavity
14, and at least one heater is fitted near the bottom of the outer
housing
12 substantially adjacent to the inner cavity
14 for heating
the inner cavity
14 and the food contained therein. Alternatively, the heater
is fitted near the bottom of the inner cavity
14 from the inside. Example
heating sources
18 including heating elements known in the art are shown
in detail in FIGS. 11-12. Any known type of heating elements may be used.
The oven
10 has an electric circuit
20, shown in FIG. 11, which
is connected to a control panel
22, shown in FIGS. 1-2 and
5-
6.
The electric circuit
20 and the control panel
22 which may be any
type of electric circuit and control panel known in the art to control the operation
of the oven using the control panel
22 as described herein. The electric
circuit
20 is connected to a power source such as a battery contained within
the housing
12, or to a power outlet via a plug extending through and from
the housing
12, to provide electric power to the electric circuit
20
to heat the heating source
18. In an example embodiment shown in FIGS. 11-12,
the control panel
22 includes at least one manually actuated control device,
such as a power switch
24, a light indicator or lamp
26, a temperature
indicator
28, a thermostat
30 to control the temperature, and a timer
32 connected electrically to the heating source
18. The temperature
indicator
28 may include a heat sensor positioned substantially adjacent
to the cavity
14 for measuring and displaying the temperature of the cavity
14. The timer
32 may, for example, allow for up to about 120 minutes
of timed cooking. The various components
24-
32 of the control panel
22 may be housed on a plate
34, such as an aluminum plate, mounted
to the outside of the housing
12. The various components
24-
32
may include knobs, push buttons, analog and/or digital read-outs, or any combination thereof.
FIGS. 7-8 shown various example cooking utensils which hold food within the
cavity
14 to be cooked. For example, the cooking utensils may include a
pot
36 which may have nets
38 or meshes capable of being placed or
stacked one above the other for cooking meat and/or vegetables simultaneously within
the cavity
14.
As shown in FIGS. 1-4,
9, and
13, the outer housing
12 includes
a case
40 composed of metal and/or combinations or alloys thereof, such
as steel or stainless steel. The interior construction of the case
40 in
shown in FIG. 13, in which at least one top holder
42 and a bottom seat
holder
44 are provided which help in holding the cavity
14 removably
and substantially fixed in place within the case
40.
The interior of the case
40 includes a heat insulator
46, shown
in FIG. 3, which may be composed of rock wool, glass wool, or other compositions
or substances which resist the transfer of heat from the heated cavity
14
to the outer housing
12. In fact, the outer housing
14 remains at
a normal or ambient temperature, even after extended hours of use of the oven
10.
The composition of the cavity
14, from clay or other materials described
herein, also helps in insulating the heat from the outer housing
14. Such
insulating properties of the oven
10 and the cavity
14 contribute
to a better utilization of power and a more efficient operation of the oven
10
and the cooking of food therein, and also lead to a lessening of the chances of accidents.
As shown in FIG. 1 in conjunction with FIGS. 11-12, the cavity
14 may
be
positioned substantially adjacent to at least one heating source
18 connected
to the control panel
22 having the switch
24, the lamp
26,
the temperature indicator
28, the thermostat
30, and the timer
32.
The oven
10 may be included in a kit or assembly in combination with the
cavity
14 and the utensils
36-
38 in FIGS. 7-8, as well as
other accessories
48 and utensils shown in FIG. 14, for example, for baking
bread within the cavity
14, and for removing the baked bread from the cavity
14.
METHOD OF OPERATION
In use, the oven 10 is first switched on using the switch 24 in
FIG. 5. The timer 32 is set between zero and 120 minutes, and the desired
temperature is set using the thermostat 30. The indictor lamp 26
then activates to light up, indicating that the oven 10 is operational.
In an example embodiment, the oven 10 may need pre-heating, and so may have
to be left to heat for about twenty minutes before putting the food into the cavity
14 therein, for a cooking temperature of about 200 degrees Fahrenheit.
For cooking rice or meat, the cooking utensils and accessories shown in FIGS.
7-8 and 14 may be used. The oven 10 is preferably heated to about
150 degrees Fahrenheit, and then a utensil such as the pot 36 and nets 38
may be inserted into the heated cavity 14. For example, rice may be placed
within the pot 36, and meat may be placed on the net 38, with the
net 38 permitting even cooking as well as dripping of melting fat and juices
from the meat. The combination of food-containing pot 36 and net 38
is put into the cavity 14 of the oven 10 for about 120 minutes on
about 200 degrees Fahrenheit. At the end of the stipulated time set by the user,
the timer 32 turns off the oven 10 automatically. Optionally, the
electric circuit shown in FIGS. 11-12 includes an audible device, such as a bell
or buzzer, which is activated by the timer 32 at the end of the stipulated
time to make a sound to indicate to the user that the oven 10 has been automatically
turned off.
In an example of baking with the oven 10, wheat is first mixed with water
as required, and optionally with other materials such as yeast, to form dough.
The dough is prepared and optionally shaped as desired. The inner surface of the
cavity 14 to be used for cooking the dough, such as the bottom surface,
should be wiped with a small amount of water or other substances, such as cooking
oil or non-stick chemicals, to clean the surface and/or to prevent the baked dough
from sticking to the surface. An accessory shown in FIG. 14, such as the accessory
50, is then used by the user to insert the shaped dough into the inside
of the cavity 14. The oven 10 is then covered for about 20 minutes
at a predetermined temperature, such as 200 degrees Fahrenheit, after which time
the baked bread or roti is taken out using any of the accessories 52-56
shown in FIG. 14.
In an example embodiment, the oven 10 includes a cover 58, such
as a hinged lid, shown in FIGS. 1-2, for covering the interior of the oven 10
during use. Wheels 60 and/or casters may be included for moving the oven
10 to different locations.
As shown in the example embodiments herein, the oven 10 may have rectangular
cross-sections, and the cavity 14 may have circular cross-sections. Alternatively,
the oven 10 may have any arbitrary shape and color. For example, the oven
10 may be configured and dimensioned to be shaped to appear to be a larger
version of the cavity 14, and the outer housing 14 may be colored
to appear as though the oven 10 is composed of clay itself, thus providing
the outside appearance of traditional cooking with clay pots and cavities.
*
