Abstract: A heating container for foods has a common box of shape and size suitable for housing bakery products, formed by a base, a cover and lateral edges that mutually fit in a reversible manner to avoid the content outflow, including: an internal support layer, adapted to support a preheated plate at a predetermined distance from the base of the box; an air space between the base and the support layer adapted to absorb the pressures generated by the user while cutting the foods present on the plate; a preheated plate, providing a support surface for the foods, as a support for the cutting of the foods and as a heat source; and a ventilation system having holes on the cover and holes on the base, preventing condensation phenomena inside the box itself when the cover is closed.

Abstract: The present invention relates to a double-walled vessel for storing a potable liquid, particularly a hot drink such as coffee, comprising an inner container (12) that encloses a cavity (34) for receiving the liquid and that forms at least one support surface (46), and an outer container (14) which comprises at least two shells (16, 18) that are detachably interconnectable, wherein the outer container (14) at least partially encloses the inner container (12) when in the connected state, and is supported against the support surface (46) when in the connected state.

Abstract: A container for holding liquid is disclosed. The container comprises a first tubular wall and a second tubular wall. Diameter of the first tubular wall is greater than the diameter of the second tubular wall. The container comprises a base provided at bottom of the first tubular body and the second tubular body to form a closed structure. The space formed between the inner surface of the first tubular wall and outer surface of the second tubular wall and the base, and spaced formed between the second tubular wall and the base is used to hold liquid separately.

Abstract: The present invention relates to a container for keeping fermented food, having for example, a main body for accommodating fermented food in an interior space; a pressing plate coming into contact with the surface of the fermented food in the main body; and a cover for blocking the opening of inside of the main body; wherein the main body has a stepped part protruded inwards from the inner circumferential surface of a neck part at an upper end portion, and the pressing plate has a protruded rim provided to the periphery of the upper end portion thereof so as to be placed on the stepped part, a vertical section provided to the lower end of the protruded rim and having an outer circumferential surface coming into contact with the inner circumferential surface of the stepped part, and a round surface provided at the lower end of the vertical section and having a bottom surface part coming into contact with the surface of the fermented food.

Abstract: An enclosure has a bottom open ended portion that serves to cover any of a variety of household goods. The top surface to the enclosure has a circuit formed of a switch, an ultraviolet (UV) light or lamp and battery to power the UV light or lamp. The UV light projects downward onto the enclosed household goods to sanitize the enclosed goods.

Abstract: The invention relates to a combination tank having a double-walled inner container for temperature-insulated accommodation of a cryogenic fluid, which inner container has an approximately circular cylindrical cross-section and is closed off with end-side caps, wherein an outer container for accommodating at least one operating material is configured around the inner container, which outer container has a jacket having an approximately rectangular cross-section and end walls supported on the inner container, which end walls either sit in the gussets that remain between inner container and jacket, or are touched or penetrated by the caps of the inner container.

Abstract: An equipment cabinet (1) has a first compartment (3), a second compartment (5), and a ventilation system. The first compartment (3) may be an inner or electronic compartment and the second compartment (5) may be an outer or battery compartment. The ventilation system has at least one operating configuration which enables air to flow from outside the second compartment to the first compartment then to the second compartment, and which enables little or no air to flow from the second compartment to the first compartment. The ventilation system has another operating configuration in which little or no air can flow from outside the second compartment to the first compartment, little or no air can flow from the second compartment to the first compartment, and air is able to substantially recirculate through or in the first compartment.

Abstract: A non-thermostatic heating device is provided with temperature range control whereby materials may be heated and melted to a safe or desired temperature and maintained, particularly soy based non-candle formulated waxes for skin therapy as well as aromatherapy waxes generally. The device is vented and comprises a non flammable insulative container such as treated paper tubing and semi insulative elements, particularly one or more enclosed air pockets which are predetermined in dimension or movable for change in volume to provide a desired equilibrium temperature range.

Abstract: An apparatus for leavening pieces of dough for use as food, which comprises at least one leavening compartment provided with a plurality of shelves, with an inlet for the pieces of dough to be leavened and an outlet for the leavened pieces, elements for transferring the leavening dough pieces to move them from the inlet to the outlet. The transfer elements comprise at least one continuous conveyor at each one of the shelves of the leavening compartment, for the independent movement of the pieces of dough of each one of the shelves from the inlet to the outlet.

Abstract: An oven comprising a cooking chamber, a first tube having an inlet end associated with a heat source and defining an outlet opening disposed within the cooking chamber for delivering heat from the heat source through the outlet opening of the first tube to a first area of the cooking chamber, and a second tube having an end associated with the heat source and defining an outlet opening disposed within the cooking chamber for delivering heat from the heat source through the outlet opening of the second tube to a second area of the cooking chamber, the outlet opening of the second tube disposed above the outlet opening of the first tube. The oven may include additional tubes extending above the first and second tubes to deliver heat to other heights. The tubes may be aligned in a side-by-side manner and may be part of a tube assembly. The oven may further include oven racks disposed in the cooking chamber in a layered fashion corresponding to outlet openings of the tubes.

Abstract: Device for holding dough items, mainly for proofing, shaped as a basket with a base and a side wall made of plastic, with interlinked side ribs and at least in parts with ventilation slits, openings or other through holes.

Abstract: An endless dough conveyor 16 is provided with a resin endless toothed belt 18 instead of a metal chain. A toothed pulley 22 around which the endless toothed belt is wound is also made of resin. A rail 64 is disposed adjacent to a horizontal path of the belt, and a roller 46 attached to the belt is adapted to roll on the rail. At least two induction motors are provided for driving the endless toothed belt. The induction motors are supplied with electric power from a single inverter 35. At least a pulley is provided with a detecting unit 80. The detecting unit 80 detects a state in which teeth of the endless toothed belt climb onto that of the pulley, thereby predicting breakage of the belt. Thus, it is possible to prevent contamination of dough in a proofer.

Abstract: A bread stick rack for portable bread ovens fits within the baking well of a home kitchen appliance type portable bread oven. The rack is readily insertable and removable from the bread oven and has a plurality of individual bread stick molds. In use, rolled strips of dough are placed in each of the stick molds and then oven heated through its bake cycle so as to bake the sticks within the mold and conform them to the mold configuration. After baking, the rack is removable from the oven and the individual bread stick molds removable from the rack so as to shake or knock out the bread sticks from their individual molds.

Abstract: A method and apparatus for maintaining a food product at or above a desired serving temperature wherein a volume of dehumidifier material, such as calcium sulfate, is heated to a temperature greater than the predetermined serving temperature of the food product and positioned in heat exchange relation with the food product, such that heat is transferred from the heated dehumidifier material to the food product and moisture is transferred from the food product to the dehumidifier material.

Abstract: A collapsible environmental chamber in which bread dough may be placed during rising, the chamber including umbrella-like ribs between which fabric panels are positioned, each fabric panel having a skirt depending beneath the straight line between adjacent leg ends whereby the chamber in its expanded condition will have a skirt portion lying loosely adjacent a supporting surface to prevent drafts from entering the interior of the chamber during the bread rising process.

Abstract: A continuous operation apparatus for fermenting dough products disposed on carriers which are conveyed stepwise through a fermenting chamber by vertical and horizontal conveyors. In order to obtain maximum space utilization and product density in the fermenting chamber with vibration-free and shock-fee transfer of the carriers, a vertical transport system is provided in which several vertical pairs of columns are employed to support the carriers at successive vertically spaced levels or stages and to stepwise transport the carriers vertically. One of the columns of each pair is rotatable while the other of the columns is rotatable and vertically displaceable. The pairs of columns are provided at each stage with horizontal projections for the support of the carriers. The carriers are transported stepwise by the vertically displaceable columns and successively transferred onto the rotatable columns.

Abstract: A carrier for a partially baked dough product having a bottom crust and a moist topping including a vented container for the partially baked dough product and a heater being adapted to initially heat the bottom of the partially baked dough product to a temperature greater than 250.degree. F. to finish baking the crust of the dough product, and to maintain the temperature of the crust greater than the temparature of the moist topping. The vented container is formed to exhaust moist air from the interior of the container while maintaining the temperature of air adjacent the moist topping on the dough product above the dewpoint of air in the container to prevent condensation of moisture and to draw air from outside the container to expel moisture from adjacent the bottom crust.

Abstract: A dough proofing chamber is described. The chamber is rectangular in cross section having a hollow base with an inlet into the interior of the chamber therein and a ceiling having an outlet with a duct placing the outlet in communication with the interior of the base. An evaporator and heater are disposed within the base adjacent the outlet and a circulating fan draws air from within the chamber through the outlet and duct and blows the air across the heater and evaporator and into the inlet into the interior. In order to insure uniform temperature and humidity conditions throughout the chamber, a diverter plate is disposed spaced above and covering the inlet. The diverter plate slopes from the front to the rear so that opposed nozzles are formed on either side which admit a greater flow toward the rear of the chamber of heated water vapor. A diverter plate is also disposed covering and spaced below the outlet in the ceiling. This diverter plate, however, is parallel to the ceiling.

Abstract: A baking appliance having an oven case, a bread case in the over case, an impeller installed at the bottom of the bread case and driven by a motor, a lid unit for the over case, a heater for the over case, and a control unit for the heater and motor, with the lid unit comprising an outer lid and an inner lid joined together in spaced relation providing a lid space therebetween with vent holes for flow into and out of the lid space.

Abstract: Disclosed is a method and apparatus for optimizing the rising of bread dough, in home bread baking. The apparatus includes a bread board which is preferably foldable and which is electrically heated to a temperature between 78.degree. and 85.degree. whereby dough kneaded thereon is simultaneously heated. After initial kneading, the dough is flattened on the board and allowed to rise in the flattened condition while a hood for the board retains heat and moisture. The bread board is preferably provided with a removable cloth cover to keep the board clean and to aid kneading, and the board may have a projecting member which engages a table top edge, to prevent lateral motion during kneading. The periphery of the flattened dough mass is confined during rising and provision is made to alert the baker when the flattened dough mass has risen to twice its initial volume.

Abstract: The present invention relates to a portable environmental chamber comprising a tent-like structure having an integral heating means associated therewith. More specifically, it relates to a collapsible food preparation and processing device having a combination heat retaining foldable closure and a heating means for providing a predetermined temperature within said closure, the heating means integrally associated with the closure means.

Abstract: An aluminum baking form is provided with internal and external coatings of aluminum oxide which are of black coloration and which contain metals other than aluminum and serve as infrared transmitters or collectors. The metal incorporated in the aluminum oxide layer is preferably tin or silver or both.

Abstract: A proofing cabinet for treatment of dough preparatory to baking in which an upright cabinet having a swingable front door has support brackets on the inside for receiving trays of dough while in the bottom of the cabinet there is detachably inserted an assembly consisting of a lower portion which contains an electrically heated tray for receiving water thereby to supply water vapor to the interior of the cabinet while upstanding from the rear end of the assembly is an electric heater contained within a vertical flue chamber. The vertical flue chamber with the electric heater therein induces circulatory flow of air within the cabinet while maintaining the air at such temperature that condensation of water vapor inside the cabinet walls is inhibited.

Abstract: An inner cake pan is removably receivable in an outer pan whose side walls are spaced from the side walls of the inner pan for providing a water receiving space surrounding the inner pan side walls for insulating these walls from the oven heat during the baking of the cake. Novel locking means secures the two pans together so that the bottom of the inner pan contacts the bottom of the outer pan and, therefore, the inner pan bottom will be heated more rapidly than its side walls which are kept at a lower temperature than the bottom because of the insulating layer of water encompassing the inner pan side walls. Also, the releasing of the locking means at the end of the cake baking period will cause the water in the outer pan to float the inner pan and raise it for ready removal from the outer pan.