Patent Application
20050142261
The present invention relates to a method and system for on demand baking of food products.
Certain food products such as bread-type food products are typically baked at least every day in particular retail establishments so that customers have freshly baked food products. In particular, the industry trend is heading towards “hot and fresh” as seen by the rise of quick casual restaurants such as the QDOBA, QUIZNO'S, PAPA MURPHY'S, and KRISPY KREME restaurants. Supermarkets are also joining into this “hot” trend by offering a few bake off times during the day for bread. They know that hot is perceived as freshly baked, and this perception is important to the customer. Also, in the case of bread, certain establishments such as bakeries or grocery stores prefer to bake bread daily or throughout the day so that they often have the aroma of baking bread, which may entice customers to buy bread or bread-type food products.
In order to satisfy this trend, most bakers or restaurateurs would either bake bread from scratch or from a frozen state with conduction deck ovens. This process requires a long time to bake, about twenty minutes, typically much longer than customers are willing to wait. Also, if these establishments do not sell all of the bread-type food products baked each day, which often happens, then they must discard the unsold food products and bake new ones the next day. This situation thus can result in a tremendous amount of wasted food products, affecting the revenue for the establishments.
Accordingly, a need exists for an improved method and system for baking bread-type and other food products on demand.
Methods consistent with the present invention provides for on demand baking of a food product. In one aspect of the methods, a partially-baked frozen food product is partially thawed and then baked in an air impingement oven. In another aspect, the partially-baked frozen food product is baked in a microwave air impingement oven without the need for partial thawing. The baked food product is packaged and delivered on demand to a customer, for example, in a relatively short amount of time.
Baking systems consistent with the present invention can be used for on demand baking of food products. The systems include a frozen storage for maintaining a partially-baked food product in frozen state. One aspect of the systems also includes a dry storage for partially thawing the partially-baked food product and an air impingement oven for baking the partially-thawed partially-baked food product. In another aspect, the partially-baked frozen food product is baked in a microwave air impingement oven without the need for partial thawing. The systems can also include packaging for delivering on demand the baked food product to a customer, for example, in a relatively short amount of time.
The accompanying drawings are incorporated in and constitute a part of this specification and, together with the description, explain the advantages and principles of the invention. In the drawings,
One process, consistent with the present invention, can bake bread in ten minutes or more quickly after the customer orders. The process starts at the frozen storage of at least 80% baked bread in a freezer. Bread is stored in boxes, for example, at this stage in a frozen state, at less than 32° Fahrenheit (F.), until needed. In the morning, for example, the bread is thawed at room temperature (approximately 70° F.) for a minimum of one hour in a covered storage container such as on wire shelves. Upon demand when ordered by a customer, the bread is placed into the oven. The oven, a conveyor type, air impingement oven, in one embodiment, with a sufficiently high clearance bakes that bread at 450° F. Long loafs finish baking in about eight minutes, while round loafs take ten minutes in this embodiment. After baking, the bread is wrapped using tissue, for example, in order to let the hot bread breathe well, and it is delivered or given to the customer.
Another process, consistent with the present invention, does not require partial thawing of the partially-baked bread or bread-type food products. Rather, the partially-baked and frozen bread or bread-type food products are placed directly in a microwave air impingement oven and baking is finished in that oven. The food products can then be wrapped in tissue, for example, and given to a customer. The microwave air impingement oven uses both microwaves energy and forced heated air to simultaneously thaw and bake food products.
The term “food product” includes any type of food requiring baking or cooking for consumption. The term “bread-type food product” includes any type of food having a bread-like component and requiring baking or cooking for consumption. Examples of bread-type food products include, but are not limited to, the following: long bread loaves; round bread loaves; cookies; muffins; cake; pastries; pies; and pizza.
These processes address difficulties inherent in quickly baking bread or bread-type food products. In particular, bread, having a high composition of carbohydrates, has heat insulation properties, meaning it is difficult to heat up or, when heated up, holds the heat in well. Therefore, bread, unlike other entrees has completely different heat transfer rates and takes a longer time to bake. Having this knowledge, it is determined that the air impingement technology, at this time, provides the most effective rates of heat transfer in bread, and therefore the ability to bake bread at a very rapid rate. Finishing baking of bread in an air impingement oven is unheard of in this industry and thus would not be used by most traditional bakers.
The benefits of these exemplary processes include at least the following. Customers receive freshly baked hot bread or bread-type food products at their demand. Owners of systems to implement these processes will not need to discard any bread or bread-type food products because it is baked on demand. Bread wastage can be as high as 30% in some bakeries. Reducing this percentage to zero will make any bakery or other retail establishment more profitable. The systems are easy to use and do not require highly skilled labor, resulting in lower costs to the owners and higher profitability. Unlike the traditional bakeries, future owners of these systems will need less capital to start baking and selling bread on demand, as these systems require a much smaller investment in baking equipment. Instead of requiring “bake from scratch” equipment, since the dough is already made, all the owners need to purchase, for example, are the storage system, the oven and the packaging machine. This significantly reduces the amount of capital as compared to a regular bakery.
In one aspect of the baking system, the partially-baked frozen food products are partially thawed in a dry storage 14 such as on racks. Dry storage 14 partially thaws the food products at ambient temperature, for example approximately 70° F., for one hour. When a food product is to be delivered on demand, the partially-thawed food product from dry storage 14 is placed within an air impingement oven 16 and baked at a certain temperature for a particular amount of time to complete baking of it, for example, approximately 450° F. for eight minutes. In an alternative aspect of the baking system, partial thawing is not necessarily required. In this aspect, the partially-baked frozen food product, when it is to be delivered on demand, is placed directly in a microwave air impingement oven 20 and baked at a certain temperature for a particular amount of time to complete baking of it, for example, approximately 425° F. for five minutes, approximately 450° F for four minutes, or approximately 500° F. for three minutes. The baked food product is then optionally packaged 18, such as by wrapping in a breathable material such as a tissue material, and delivered to the customer.
The baking system may include only oven 16 or oven 20, or it may include both ovens. Air impingement oven 16 may be implemented with any oven that provides for baking through the use of heated forced air directed at a food product. Air impingement ovens typically use, but do not necessarily require, a conveyor belt that moves the food product through the oven in a particular amount of time as determined by the speed of the belt. The heated forced air provides for baking and toasting of the food product. The term “air impingement oven” includes any oven capable of simultaneously baking and toasting a food product. An example of an air impingement oven is the MIDDLEBY-MARSHALL oven described in the brochure submitted with the Information Disclosure Statement filed herewith, which is incorporated herein by reference.
Microwave air impingement oven 20 may be implemented with any oven that provides for simultaneous thawing and baking through the use of microwaves and heated forced air directed at a food product. The microwave energy provides for thawing and cooking of the food product, while the heated forced air provides for baking and toasting of the food product. In the microwave air impingement oven, the amount of microwave energy and the temperature of the heated air can be adjusted and varied for optimum thawing, baking, and toasting of a particular type of food product. The term “microwave air impingement oven” includes any oven capable of simultaneously thawing, baking, and toasting a food product. An example of a microwave air impingement oven is the TURBOCHEF C3 oven described in the brochure submitted with the Information Disclosure Statement filed herewith, which is incorporated herein by reference.
The parameters for each stage of the baking system may be obtained through empirical evidence or other ways to obtain the optimum final baked food product. These parameters include, in these embodiments, the amount of partially baking of the food product prior to frozen storage 12, the temperature and amount of partial thawing for dry storage 14, and the temperature and amount of baking time for the food product in ovens 16 and 20. The values for the parameters may depend upon a number of factors such as the particular type of food product to be baked and the type of oven or other equipment used. The values for the parameters as identified above are provided for exemplary purposes only.
While the present invention has been described in connection with an exemplary embodiment, it will be understood that many modifications will be readily apparent to those skilled in the art, and this application is intended to cover any adaptations or variations thereof. For example, different ovens and amounts of partial cooking of the food products may be used without departing from the scope of the invention. This invention should be limited only by the claims and equivalents thereof.
The present application is related to, and claims priority to, U.S. Provisional Patent Application Ser. No. 60/504,856, entitled “Baking System,” and filed Sep. 22, 2003, which is incorporated herein by reference.
| Number | Date | Country | |
|---|---|---|---|
| 60504856 | Sep 2003 | US |
