Appeal 2007-0002
Application 10/188,485
provide for the simultaneous heating of the bun and the meat, and in order that the
heating of the bun and the meat are completed simultaneously, a number of
techniques may be utilized ….” (Russell, col. 5, ll. 35-37 and 44-47).
19. Russell teaches, for example, altering the distance between the radiant
heat element and the bun to slow the cooking time of the bun so that the cooking of
the bun is completed simultaneously with the meat (Russell, col. 5, ll. 48-61).
20. Russell further discloses that heating/cooking times of food will vary
“depending on the heat capacity of the elements, the thickness of the foods, the
water and fat content of the foods, among other factors” (Russell, col. 10, ll. 50-
54).
21. Russell teaches that a single timer version in which the bun and meat
are cooked for the same amount of time is preferable because the bun and meat
portions have the same heating times and the apparatus is easier to make and
operate (Russell, col. 6, ll. 27-29).
22. Smith teaches an impingement oven that uses jets of heated air to
cook food products at a much higher rate and lower temperature than can be
accomplished with still air or forced air convection ovens (Smith, col. 10,
ll. 18-23).
23. Smith discloses an embodiment of an impingement oven having a
“continuous loop wire mesh conveyor 358” for supporting the food product
(Smith, col. 12, ll. 36-37 and Figure XI). Smith discloses that the “food product P
may be deposited on the upper portion of conveyor 358 adjacent end wall 306 and
is passed through the oven and is discharged through outlet opening 362 and
11
Page: Previous 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Next
Last modified: September 9, 2013