BR-102021013306-B1 - A device introduced in a pizza oven, with a conveyor belt height adjustment mechanism with gradual, stepped adjustments.

Abstract

This device, introduced in a pizza oven, features a gradual, step-by-step conveyor belt height adjustment mechanism. It is fixed to the front and rear edges of the conveyor belt entry and attachment point, allowing for the raising and lowering of the belt that carries the pizza into the oven during the baking process. This provides the pizza maker with greater control over the heat applied to and below the pizza, both above and below the interior of the conveyor oven. This feature allows for working with combinations of toppings that require greater temperature control both above and below the pizza.

Inventors

• WILLIAM ALFRED GAZAL

Assignees

• WILLIAM ALFRED GAZAL

Dates

Publication Date

20260317

Application Date

20210706

Claims (1)

1. 1 - “ARRANGEMENT INTRODUCED IN A PIZZA OVEN, WITH A CONVEYOR BELT HEIGHT ADJUSTMENT DEVICE WITH GRADUAL STEPPED ADJUSTMENTS” the object being a device to be used in a pizza oven (1) and to receive the conveyor belt (2) and installed on the edges of the opening (3) of this oven and fixed by handles (12) with guide shafts (13), this being basically a profile with conformations and technical details that makes it characterized by being an adjustment device (4) being formed by a front panel (5), of which on one of its longer edges there is a support fold (6), followed by a locking fold (7), forming at the ends of this front panel (5), hollow cutouts (8) configured by a central cutout (9) from which three cutouts (10) project on each side with sequential numerical gradations (11).

Description

[001] This descriptive report refers to the patent application for an invention for a support-type device that allows the vertical displacement of the conveyor belt for pizza to be baked in ovens, more specifically in pizza ovens. Said device has novel perforated cutouts on the front, duly calculated to allow for a gradual, step-by-step adjustment. This provides an innovative way to adjust the height of the conveyor belt in relation to the opening of its installation in the oven. This adjustment is made by manually moving the device horizontally from side to side repeatedly. With this movement, the regulating device will move vertically upwards or downwards in steps, thus raising or lowering the conveyor belt that carries the dough into the oven. [002] Technical comments: [003] Industrial ovens for baking dough are mostly used for commercial purposes, especially pizza ovens. Nowadays, they are known in several types, according to technicians and manufacturers, merchants, and especially professional users known as "PIZZALOLOS," who comment on the peculiarities of each type, presenting both technical and usage characteristics where differences are noted according to the desired production, types of pizzas to be baked, among other characteristics. A very important factor, in any oven, is the control of its temperature. [004] Thus, we will see the oven being wood-fired, this being considered more traditional, many prefer this type due to the factor of causing a characteristic of this oven, such as for example, a smoky taste, and it also offers the characteristic of spreading the smell while the pizza is being baked, inducing more desire, something very typical of a wood-fired oven, due to the chimney. [005] We have the electric oven, which is undoubtedly the oven with the most controllable temperature, being easier and more precise, because, due to the fact that it works with resistors in refractory material, its temperature, once regulated, remains constant. Nowadays, there are also conveyor electric ovens. However, despite its advantages, not only in precision but also in ease of installation and operation, as it does not require permits for the operation of the premises, this type is rarely chosen, mainly by merchants whose main activity is the sale of pizzas, because its cost in a country like Brazil is extremely high, which prevents competitiveness by excessively increasing the final product price compared to any other type of oven. [006] Gas ovens are a great option and are currently widely used by merchants, especially those in the so-called "delivery" business, who work exclusively with deliveries. This oven has an apparently high cost, but due to its operational characteristics and professional requirements, after being properly accounted for at the end of the month, despite some controversies, it becomes a more economical piece of equipment than a wood-fired oven. [007] Currently, a very widespread type of gas oven is the conveyor oven, due to allowing more controlled production, facilitating the work of the professional, since both the temperature and the time of exposure to heat of the pizza are more constant, enabling greater production when demand requires it. The main factor in preparing a pizza is precisely the incident temperature, on and under it, at the moment of cooking. [008] Patent objective: [009] The initial objective of the present invention is to achieve more precise control and uniformity of heat distribution in a conveyor-type oven, which can be generated by hot air from gas burners and/or electrical resistances, where such heat is directly applied to and above the pizza during the baking process. [010] Thus, according to the applicant's professional perception, he theoretically found that, in conveyor ovens where the generated heat is applied from above and below the pizza being baked, it could be better controlled if this conveyor belt moved vertically, that is, went up and down between the opening of its installation and the oven, as a way of being gradually regulated up and down, raising and/or lowering the entire conveyor belt, thus providing an innovative resource. This would allow, depending on the type of pizza being prepared, for it to be baked more adequately, mainly due to the types of ingredients used, which can be more moist or drier. This would allow varying the incidence of heat, controlling it more practically, that is, more on the top and less on the bottom, or vice versa, more on the bottom and less on the top of the pizza, according to the needs that the professional would assess at the time of pizza preparation, which is relevant to the types of ingredients. [011] As previously stated, based on the inventor's professional perception, it was understood that a method for adjusting the height of the conveyor belt carrying the pizza into the oven would be a very favorable resource for obtaining a preparation more suitable for a certain type of filling. The drawings de