Abstract: Apparatus using a method of steam cooking food items in two consecutive steps whereby the food items contained in a food carrier are first preheated in water in a container which is being heated by a heater. After the food items are at or near the cooking temperature, the food carrier is raised above the water and into the steam zone produced by the boiling water for the purpose of steam cooking the food items. A cover is placed on the container so as to retain and concentrate the steam within the container to affect steam cooking of the food items.

Abstract: A stove top device (10) for making espresso coffee. The device (10) comprises a coffee grounds reservoir (22), a water reservoir (28) and a first conduit (36). The water reservoir (22) has a base and a volume defined by a recommended filling level. The first conduit (36) has a first end in fluid communication with the water reservoir (28) at a level above the base and below the recommended filling level and a second end in fluid communication with the coffee grounds reservoir (22). In use, heated water is only communicated from the water reservoir (28) to the coffee grounds reservoir (22) until the water level in the water reservoir (28) falls below the first end.

Abstract: A cooking device includes a cylindrical cooking surface mounted for rotation about a horizontal axis proximate to a heat source. The cooking surface defines a sidewall bounding an interior. Rotation of the cooking surface engenders relative movement between the cooking surface and food applied to the interior and maintains direct contact between the cooking surface and the food so as to cook the food with thermal conduction.

Abstract: An inductive power supply system includes a non-contact power supply for energizing a device. The inductive power supply system includes a communication system for enabling communication between a device and the system. The device transmits an identifier to the system. If the device does not have a transmitter, the system attempts to determine the type of device from a characterization of the power consumption by the device. If the device cannot be characterized, the inductive power supply system can be operated manually.

Abstract: The purpose of the present invention is to minimize switching losses of an inverter. An induction heating device includes: a plurality of induction heating coils (20) which are disposed adjacent with each other; a plurality of inverters (30), each of which has a capacitor (40) serially connected to each of the induction heating coils (20), and converts a DC voltage into a square wave voltage; and a control circuit (15) which controls so as to align the phase of coil currents flowing though the plurality of the induction heating coils (20), wherein the control circuit (15) controls the timing at which the square wave voltage transitions such that an instantaneous value of the square wave voltage is preserved in either the DC voltage or a turnover voltage, when the coil current zero crosses.

Abstract: Method of treating a food product in a container to reduce or inhibit a microbial population on the food product, involving applying to the container an antimicrobial solution (applied in an amount effective to reduce or inhibit the microbial population), and placing the food product in the container. Also a system for treating food products, involving a bagging system, a spray system, and a rotating assembly for returning a spray wand to a resting position.

Abstract: A heating wire support meshing and a method of constructing a heated surface, particularly a floor surface therewith, is described. The heating wire support meshing comprises one or more mats formed by transversely spaced parallel rows of wire support bridge elements interconnected together at their crossings. The bridge elements have electric heating wire support slots to receive and guide one or more electric heating wires along one or more desired paths. Bottom support formations extend along a bottom planar surface of the mat. Top support formations lie in a top planar surface of the mat. The wire support slots are adapted to support the one or more electric heating wires spaced below the top support formations. The support meshing also acts as a reinforcement of a sub-floor on which the support meshing is installed.

Abstract: It is an object of the present invention to provide a seam welding warpage prevention method and apparatus capable of preventing warpage caused by cooling contraction after welding, in a case where workpieces are different from one another in material and thickness, and thus not uniform in thermal contraction. In the seam welding warpage prevention method for welding a plurality of workpieces W1 and W2 that are not uniform in thermal contraction with respect to an energizing direction, the workpieces W1 and W2 are clamped with a pair of roller electrodes 23 and 33 while applying current. The welding is performed in a state where the roller electrode 33 that abuts on the workpiece W2 having higher thermal contraction is offset in an advancing direction ahead of the roller electrode 23 that abuts on the workpiece W1 having lower thermal contraction.

Abstract: Method for preparing a food liquid from a food substance contained in a receptacle by passing water through the substance using centrifugal forces comprising: driving the receptacle in centrifugal rotation while introducing water in the capsule, passing water through the substance to form a food liquid, collecting the centrifuged food liquid, wherein the receptacle is a single-use capsule and, a flow restriction means is arranged within the flow path of the centrifuged liquid.

Abstract: The device of this invention is a multi-purpose cooking device through heating of a water bath. It comprises means arranged so as to contain a water bath, means for heating the bath water and means for controlling the heating power, arranged so as to provide for cooking foodstuffs through immersion or steam cooking. The device further comprises means for controlling the temperature of the bath water and means for homogenizing the bath water for providing for a low temperature cooking operation. According to this invention, a single device could be used both for cooking through immersion into a (boiling) water bath, for steam cooking and for low temperature cooking.

Abstract: A cooking device includes: a base; a rotation transmission member mounted rotatably on the base and having a cylindrical surrounding wall that defines an annular top transmission face; a plurality of holding shafts supported rotatably on the base; a plurality of driven wheels secured to and extending radially from the holding shafts, respectively, each of the driven wheels having an outer end face engaging the top transmission face in such a manner to drive rotation of each of the holding shafts upon rotation of the rotation transmission member; and a driving member for driving rotation of the rotation transmission member.

Abstract: The present invention relates to a device for tensioning or de-tensioning tools, having a tool shaft in a tool chuck which has a sheath section open on the free end thereof and which is made of electrically conductive material, for receiving the tool shaft in a friction connection, having an induction coil which surrounds the sheath section of the tool chuck, to which preferably high-frequency alternating current can be applied, and which is designed as a ring or cylinder coil, wherein the device has at least one channel running between the inner peripheral surface of the induction coil and the sheath section of the tool chuck, through which flows a cooling agent which cools the sheath section of the tool chuck.

Abstract: Provided is a substrate processing apparatus capable of maintaining a temperature of a furnace port part at a heat-resistant temperature or less of each member constituting the furnace part. The substrate processing apparatus includes a process chamber configured to process a plurality of substrates vertically stacked at predetermined intervals; a substrate retainer configured to hold the plurality of substrates in the process chamber; and a first heat exchanger installed in the process chamber to support the substrate retainer from a lower portion of the substrate retainer, and configured to perform a heat exchange with a gas flowing in a downward direction from a side of the substrate retainer in the process chamber, wherein the first heat exchanger includes a hollow cylindrical insulating tube vertically extending in the downward direction and an insulating plate installed in the insulating tube, and regions in the insulating tube over and under the insulating plate are spatially connected to each other.

Abstract: A sous-vide cooker is disclosed. The sous-vide cooker comprises a cooking chamber, a heating system, and a housing that houses the cooking chamber and the heating system. The cooking chamber comprises a chamber body, a multi-function lid, a passive water circulator and, optionally, a rack for holding food items during the cooking process. The heating system comprises a heating unit, one or more temperature sensors, a proportional-integral-derivative (PID) controller, and a control panel. The PID controller is calibrated. The sous-vide cooker maintains a constant water temperature within tolerances.

Abstract: An apparatus is provided for foil sealing containers and includes a sealing head having a frame containing an induction coil. The frame has a mating surface with a pair of electrical contacts disposed thereon. A power supply cabinet has a mating surface with a pair of electrical contacts disposed thereon. The power supply cabinet also has a guide configured to engage the frame of the sealing head to direct alignment of the mating surfaces of the sealing head and the power supply cabinet such that the pair of electrical contacts of the sealing head make an electrical connection to the pair of electrical contacts of the power supply cabinet.

Abstract: The invention concerns a personal juice extractor system including a blending and pressing apparatus where a user places a container charged with food or beverage or any combination thereof in a container chamber. After the start button is pressed, a blending tool attached to a shaft along with a cover are lowered into the container until the cover seals the open top of the container. The blending tool is axially rotated until a desired consistency is achieved. The cover then presses down on the blended contents, forcing liquid to flow out an outlet in the bottom of the container and into an external cup for consumption. The cover, shaft, and blending tool are retracted and then the container is removed from the container chamber and discarded or cleaned for reuse.

Abstract: An egg cooking system features a rectangular reservoir pan and an egg white pan with a cover. The egg white pan features one doubly pivoting handle located on an egg white pan first side top edge. The egg white pan nests in the reservoir pan and has a gap located between an exterior surface of the egg white pan and an interior surface of the reservoir pan. The system features a rectangular planar egg dicer having a plurality of dicer blades located on a perpendicular grid pattern. The system features a yolk cooker having a plurality of first hemispherical yolk holders located on a yolk cooker first side and a plurality of second hemispherical yolk holders are located on a yolk cooker second side. The yolk cooker first side is pivotally located on the yolk cooker second side.

Abstract: A cooking appliance, particularly an electric fryer, having a vat and a lid enclosing a cooking chamber, the lid having a viewing window. The cooking chamber has an air inlet and an air and cooking vapor outlet connected to a suction device. Air introduced through the air inlet is directed toward the air and cooking vapor outlet while passing under the viewing window. An electric heating resistor is disposed inside the vat and is connected to a control box separable from the vat. Said suction device is supported by said control box.

Abstract: The apparatus of this invention relates to a device for heating or cooking food or liquids such as soup, water, roast, etc. A downwardly curved visor-like deflector is selectively removably positioned outwardly of the upper end of the radiation disk of an infrared heater so as to extend outwardly therefrom. The deflector has an upwardly presented cooking utensil opening formed therein and a horizontally disposed cooking utensil support secured to the deflector at the inner surface thereof below the cooking utensil opening. The cooking utensil support dwells in a plane below the upper end of the radiation disk whereby infrared rays emitted from the radiation disk will impinge upon the cooking utensil support and a cooking utensil positioned on the cooking utensil support to cook or heat the contents thereof. Other accessories may also be attached to the heater.

Abstract: In the microwave heating apparatus, four microwave introduction ports are arranged at positions spaced apart from each other at an angle of about 90° in a ceiling portion of a processing chamber in such a way that the long sides and the short sides thereof are in parallel to inner surfaces of four sidewalls. The microwave introduction port are disposed in such a way that each of the microwave introduction ports are not overlapped with another microwave introduction port whose long sides are in parallel to the long sides of the corresponding microwave introduction port when the corresponding microwave introduction port is moved in translation in a direction perpendicular to the long sides thereof.