System of cooking or heating food products with microwaves and hot oil

Abstract

The present invention provides a system for cooking and/or heating a food product rapidly with the use of microwave and hot oil heating, which are applied simultaneously during the entire or partial period of the cooking and/or heating time. The food product may be frozen prior to processing, and may consist of an outer wrapper and an inner filling. It is desirable that after a relatively short cooking and/or heating process, the outer wrapper becomes crispy with a uniform golden-brown color while the inner filling reaches a desired temperature.

What is claimed is:  
     
       1. An improved rapid method for preparing a food product by heating, with the food product having an inner filling contained in a wrapper (outer shell/skin) where it is desirable to cook and/or heat the wrapper (outer shell/skin) with hot oil to obtain a crispy wrapper (crust/skin) while in the mean time, to prepare the food product by heating fully and uniformly the inner filling to a desirable temperature and quality comprising the steps of: 
       placing the food product in a heating chamber having a hot oil and a microwave heating;  
       applying the hot oil to an entire outside er surface of the wrapper (outer shell/skin) of the food product;  
       further preparing the food product in a microwave field; and  
       rotating by revolving and conveying the food product in the microwave field.  
     
     
       2. The improved rapid method for preparing a food product by heating according to  claim 1  wherein said step of heating the food product in a microwave field is performed before said step of applying the hot oil. 
     
     
       3. The improved rapid method for preparing a food product by heating according to  claim 1  wherein said step of heating the food product in a microwave field is performed intermittently with said step of applying the hot oil. 
     
     
       4. The improved rapid method for preparing a food product by heating according to  claim 1  wherein said step of applying the hot oil comprises spraying the wrapper ( outer shell/skin) surface with the hot oil. 
     
     
       5. An improved rapid method for preparing a food product by heating where it is desirable to heat the food product with an external heating medium to obtain a desirable skin while in the meantime, to heat fully and uniformly a core of the food product to a desirable temperature and quality comprising the steps of: 
       placing the food product in an oven having microwave heating;  
       applying the an external heating medium to an entire outside er surface of the food product;  
       simultaneous with said step of applying the external heating medium, heating the food product in a microwave field;  
       moving fresh air into the oven while moving greasy air out of the oven; and  
       removing the food product from the oven while the microwave field continues to be emitted.  
     
     
       6. The improved rapid method for preparing a food product by heating according to  claim 5  further including the step of loading the food product while the microwave field continues to be emitted. 
     
     
       7. The improved rapid method for preparing a food product by heating according to  claim 5  further comprising the steps of moving a heated food product out of the oven while draining the external heating medium back into the oven. 
     
     
       8. The improved rapid method for preparing a food product by heating according to  claim 5  further including the steps of moving a first compartment for containing the food product into a fully powered microwave field and into the external heating medium while simultaneously moving a second compartment for containing the food product into an external portion of a pan and choking the microwave field in the external portion of the pan. 
     
     
       9. The improved rapid method for preparing a food product by heating according to  claim 5  further including the steps of containing the external heating medium in a unitary compartment for loading, heating, draining and removing the food product. 
     
     
       10. An apparatus for preparing a food product by heating, comprising: 
       an oven which defines an opening allowing access to the oven:  
       a microwave source/receiver mounted in the oven;  
       a means for externally heating the food product mounted in the oven such that a heating medium heated by said means for externally heating the food product will overlap a microwave field emitted by the microwave source/receiver;  
       a means for moving the food product through the oven and hence through the heating medium, the microwave field, and out of the oven including an internal portion mounted inside the oven and an external portion mounted outside the oven;  
       said external portion of the means for moving the food product having a means for loading the food product and a means for removing the food product; and  
       said oven having a gap for preventing the emission of the microwave field.  
     
     
       11. The apparatus for preparing a food product by heating according to  claim 10  wherein said means for moving the food product through the oven comprises a carrousel mounted in the oven and coupled to a means for driving the carrousel. 
     
     
       12. The apparatus for preparing a food product by heating according to  claim 11  wherein said carrousel includes a hub coupled to the means for driving the carrousel wherein said hub defines a plurality of radial slots for receiving a plurality of arms each of which are connected to said hub at one end by a hinge. 
     
     
       13. The apparatus for preparing a food product by heating according to  claim 10  wherein the means for externally heating the food product and said means for moving the food product through the oven are fixed together to form a unitary grease containment compartment wherein said unitary grease containment compartment includes a means for attaching said unitary grease containment compartment to the oven, an entry allowing the passage of the microwave field and a vent opening connected to a vent line mounted through the oven. 
     
     
       14. The apparatus for preparing a food product by heating according to  claim 13  wherein the vent line includes a plurality of filters and a blower mounted in the vent line. 
     
     
       15. The apparatus for preparing a food product by heating according to  claim 10  wherein said means for externally heating the food product comprises a vat having a pool of oil. 
     
     
       16. The apparatus for preparing a food product by heating according to  claim 10  wherein the gap is in a frontwall of the oven. 
     
     
       17. The apparatus for preparing a food product by heating according to  claim 10  wherein the gap is defined by said means for removing the food product. 
     
     
       18. The apparatus for preparing a food product by heating according to  claim 10  wherein the gap is defined by said means for loading the food product. 
     
     
       19. The apparatus for preparing a food product by heating according to  claim 10  wherein said means for moving the food product through the oven includes a means for draining the heating medium from the food product and into the oven. 
     
     
       20. The apparatus for preparing a food product by heating according to  claim 10  wherein said external portion of said means for moving the food product through the oven includes a hood hinged to the oven for covering the external portion. 
     
     
       21. An improved rapid method for preparing a food product by heating, with the food product having an inner filling contained in a wrapper (outer shell/skin) where it is desirable to cook and/or heat the wrapper (outer shell/skin) with hot oil to obtain a crispy wrapper (crust/skin) while in the mean time, to prepare the food product by heating fully and uniformly the inner filling to a desirable temperature and quality comprising the steps of: 
       placing the food product in a heating chamber having a hot oil and a microwave heating;  
       applying the hot oil to an entire outside er surface of the wrapper (outer shell/skin) of the food product by spraying the wrapper ( outer shell/skin) surface with the hot oil; and  
       further preparing the food product in a microwave field.