Abstract: An apparatus for heating food includes a treating chamber, a multilevel shelving in the treating chamber for supporting the food to be heated; a plurality of blowers arranged in the treating chamber; and heating elements associated with the blowers for generating hot air currents. All the blowers are arranged in a vertically spaced, superposed relationship at one side of the treating chamber and an arrangement is provided for directing the air currents generated by each blower towards another, opposite side of the treating chamber.

Abstract: A method is provided for adding salt or seasonings to food being cooked in steam cookers. A heated salt solution or heated seasoning solution which is appropriate for the food to be cooked is brought into contact with the food before, during or after the steaming process. The solution is brought into contact with the food once or several times.Apparatus is provided for adding salt or seasonings to food being cooked in a steam cooker cooking vessel having a cooking chamber. The apparatus includes a separate collecting vessel for accommodating a salt or seasoning solution, a supply line attached to the collecting vessel for connecting the collecting vessel to the cooking vessel, and a conveying and turnover pump for conveying the salt or seasoning solution from the collecting vessel to the food in the cooking chamber through the supply line.

Abstract: Apparatus is provided for adding salt or seasonings to food being cooked in a steam cooker cooking vessel having a cooking chamber. The apparatus includes a separate collecting vessel for accommodating a salt or seasoning solution, a supply line attached to the collecting vessel for connecting the collecting vessel to the cooking vessel, and a conveying and turnover pump for conveying the salt or seasoning solution from the collecting vessel to the food in the cooking chamber through the supply line.

Abstract: A dosing device for the automatic introduction of ingredients into a vessel of an industrial cooking apparatus has a mobile stand having a space for accommodating the stationary vessel of the cooking apparatus; a cantilever member secured to the stand above the space; a plurality of ingredient containers pivotally secured to the cantilever member and a spray tube mounted in at least one of the containers. Each container has a first position in which its contents are maintained therein and a second, or inwardly and downwardly tilted position in which the contents are discharged from the container by gravity.