Abstract: An article of manufacture includes a wall portion having a wall inner surface and a wall outer surface, a base portion having a base inner surface and a base outer surface, at least a portion of the wall portion and the base portion forming a vessel to retain fluid therein, at least part of the base portion configured to receive heat, and a plurality of shaped portions with at least three sides extending above, each shaped portion of the base inner surface including at least three sides and polygonal shaped tops, each of the plurality of shaped portions capable of supplying heat from the sides to fluid adjacent to the sides, the plurality of shaped portions including the polygonal shaped tops to induce creation of a plurality of hexagonal convection cells in contact with a surface of the fluid which increases heat transfer from a heating source to the fluid.

Abstract: A device to brew beverages or otherwise extract compounds from solids into a liquid solvent, and to decrease the time necessary to accomplish such brewing or extraction, using physical motion. A method to decrease the time necessary to brew a beverage or extract compounds from solids into a liquid solvent without the necessity of adding thermal energy.

Abstract: A baking pan assembly includes a baking pan including a bottom, a pair of opposing end walls extending upward from the bottom in a vertical direction, and a pair of opposing side walls extending upward from the bottom in the vertical direction, where each of the opposing side walls define an engagement portion having a retaining slot extending downward into the engagement portions and an insert configured to be inserted within the retaining slots of the baking pan.

Abstract: An electrical food preparation appliance includes a working container enclosing a tool rotated by a motor, a device for heating the contents of the working container and a removable lid that covers the working container, the lid having an opening for inserting ingredients into the working container, at least one steam exhaust orifice, and a removable measuring cap accommodated into said opening for inserting ingredients. The measuring cap can occupy at least two stable positions in the opening of the lid and in that the motion of the measuring cap from one stable position to the other makes it possible to vary the passage cross-section of the steam exhaust orifice.

Abstract: The present invention is directed to a check valve 10, an injection assembly 60, and a beverage preparation machine 100, which is integrated in the injection assembly 60. The check valve 10 of the present invention is made of a body with a first fluid outlet 21, and a plug member 30 that is movable inside the body 20. The plug member 30 has a fluid inlet 32 and a second fluid outlet 31 into a first cavity 11, wherein the fluid can exercise a pressure on a first surface 381 of the plug member 30 opposing the first fluid outlet 21. The fluid pressure can overcome the force of an elastic element 40, which biases the plug member 30 into a closed position. If the force of the elastic member 40 is overcome, the plug member 30 is moved into an open position. In the closed position a fluid path from the cavity 11 out of the first fluid outlet 21 is closed, whereas in the open position said fluid path is open.

Abstract: An appliance alarm assembly indicates unauthorized use of an appliance. The assembly includes a cover having a first wall and a perimeter wall coupled to and extending from the first wall defining an enclosed interior space. An attachment member is coupled to the cover for coupling the cover to an appliance such that the cover is positioned over a control panel of the appliance. A pressure switch is coupled to the cover and includes a sensor arm extending outwardly from the cover. The pressure switch is tripped by movement of the sensor arm. The pressure switch activates an alarm coupled to the cover upon the pressure switch being tripped by movement of the sensor arm.

Abstract: A pulse burner includes: a combustion chamber provided in a liquid vat capable of storing liquid; a tail pipe that is connected to the combustion chamber and has a heat exchanging portion located in the liquid vat and bent in a predetermined shape; and a mixing chamber which communicates with the combustion chamber and to which fuel gas and combustion air is allowed to be supplied. When mixed gas including the fuel gas and the combustion gas is exploded and combusted, the combustion exhaust gas is exhausted through the tail pipe to allow heat exchange with the liquid, and the mixed gas is inhaled from the mixing chamber into the combustion chamber. At least the heat exchanging portion of the tail pipe is bent on a substantially horizontal plane.

Abstract: In an improved swimming pool water heating system, water in the pool circulates through a first loop from the pool to a surge pit and through a filter before returning to the pool. The heating system includes a second loop with a heat exchanger and a remote water heater. The pool water is heated by the heat exchanger. The first and second circulation loops are separate from one another. The heater may include multiple heating units which can be staged for sequential actuation. The second circulation loop is closed, such that the pool water does not flow through the heater, but rather is indirectly heated via the heat exchanger. The heater is isolated from the pool water. The heating units are vented to atmosphere so as to be non-pressurized.

Abstract: Methods and devices for securing an item of cookware to the burner of a stove top by use of magnetism. The magnet(s) may be permanent magnets or electromagnets. The cookware may comprise a permanent magnet disposed on or in the base of the cookware. The burner comprises a magnetic material such as steel or iron. The magnetic material may be in the grate of the cook top, in the electric coil of an electric burner, in the surface of a smooth-top stove top, or any other component of the cook top which is in close proximity to the bottom of the cookware when it is placed on the cooking surface. When the cookware is placed on the stove top, the magnetic field of the permanent magnet creates a force on the magnetic material biasing the cookware against the stove top and securing the cookware to the cook top.

Abstract: An animal water tank that is heated to prevent freezing. The tank has a bottom with at least one upwardly extending sidewall to define sides of the tank. A tunnel defining a watertight channel extends across the tank. The tunnel has a top, sides, and a bottom. Ends of the tunnel terminate at openings in sides of the tank. A burner assembly in the tunnel produces heat from a combustible fuel to heat the tunnel. Openings in sides of the tank are covered by fin plates having fins obliquely angled downward to form louvered openings. Access panels cover the fin plates and extend vertically up the sidewalls of the tank to form chimneys that allow combustion gasses from the burner to draft upwardly out of the tank. Insulation may be added to sides of the tank to retain heat in the water.

Abstract: An electric appliance for pressure cooking food includes a casing (1) and a lid (4) forming the outer jacket of the appliance, an outer vessel (2) forming the inner chamber of the appliance, a heating element (25) placed in the bottom of the outer vessel (2), a removable inner vessel (3) forming the container (30) for cooking food, wherein the inner vessel (3) includes at least one handhold (31) extending past the periphery of the casing (1).

Abstract: Embodiments of the present invention relate to an improved kettle using conduction and convection, yielding improved boiling efficiency and methods of making the same. In one embodiment, a tea kettle comprises a handle, a spout, and a voluminous container having at least one passageway positioned about an outer surface of an inner containment wall of the voluminous container, for allowing a heated fluid to pass therethrough and conductively heat the inner containment wall. In another embodiment, a tea kettle comprises a voluminous container comprising an inner containment wall having a surface comprising a plurality of curves, and an outer wall having a surface comprising a plurality of curves, wherein at least one passageway is defined between an outer surface of the inner containment wall and an inner surface of the outer wall, for allowing a heated fluid to pass therethrough and conductively heat the inner containment wall.

Abstract: In an improved swimming pool water heating system, water in the pool circulates through a first loop from the pool to a surge pit and through a filter before returning to the pool. The heating system includes a second loop with a heat exchanger in the surge pit and a remote water heater. The pool water in the pit is heated by the heat exchanger. The first and second circulation loops are separate from one another. The heater may include multiple heating units which can be staged for sequential actuation, depending upon need. The second circulation loop is closed, such that the pool water does not flow through the heater, but rather is indirectly heated via the heat exchanger. The heater is isolated from the pool water.

Abstract: Methods and devices for securing the bottom of an item of cookware to the burner of a stove top by use of magnetism. The magnet(s) may be permanent magnets or electromagnets. The cookware may comprise a permanent magnet disposed on or in the base of the cookware. The burner comprises a magnetic material such as steel or iron. The magnetic material may be in the grate of the cook top, in the electric coil of an electric burner, in the surface of a vitroceramic or smooth-top stove top, or other component of the cook top in close proximity to the bottom of the cookware when it is on the cooking surface. The magnetic source prevents the cookware from being accidentally knocked off the cook top.

Abstract: An improved lid (1) for covering containers for cooking foods (2), includes elements for cooling vapor (3) placed outside and above the lid (1), and support elements (4) for the vapor cooling elements (3). The lid has an extension in the thickness direction so as to provide a plurality of channels (11) through the lid. The channels (11) define a passage path for the vapor coming from the container (2) for cooking the foods outward, causing an acceleration of the vapor, the accelerated vapor contacting through the channels (11) a lower surface (31) of the vapor cooling elements, condensing and flowing again, at a liquid phase, inside the cooking container (2) through the plurality of channels (11).

Abstract: An infrared heater for heating a cooking vessel, such as a Chinese wok. The heater includes a block of refractory material, which emits infrared radiation upon heating to an elevated temperature, forming an inverted frustum-shaped cavity or opening. A gas-fired burner having a burner head which produces a laterally directed flame upon ignition of a mixture of a fuel gas and a combustion oxidant supplied to the burner is disposed in the cavity or opening. A planar structure suitable for emitting infrared radiation upon heating to an elevated temperature and forming at least one centralized opening covers the upward oriented base end of the inverted frustum-shaped opening. In accordance with one embodiment, the refractory block is disposed within a cylindrical housing which supports the cooking vessel above the centralized opening during the cooking process.

Abstract: A method and components for heating and hydrating foods and beverages using an exothermic and pressure generating chemical reaction are described. The exothermic reaction can be initiated by water, spark, electrical impulse, squib, friction, or shock to heat non-potable water and force the water through a membrane filter, thereby producing heated, potable water.

Abstract: A handle assembly is provided for the base of an electric cooking appliance. The handle assembly includes a thermoplastic handle including an integral base portion, a bracket having substantial rigidity positioned between the base portion of the handle and the exterior surface of the base, a first fastener connecting the handle to the outer wall of the base, a second fastener connecting the bracket to the outer wall of the base independently of the handle, and a connecting member connecting the bracket to the handle. The connecting member and first fastener may be the same element. An electric cooking appliance including such a handle assembly is further provided.

Abstract: Techniques for designing and creating energy efficient cookware are provided. In accordance with the techniques cookware can include a base and a wall and a linear pattern of flame guide channels connected to the base bottom. The guide channels accept flames and guide them to the perimeter from the central region resulting in efficient heat exchange. The linear channel profiles provides significant surface area enhancement from a given area on the bottom to improve heat transfer while providing even heating and mechanical strength to the cookware. A flame entrance opening is provided in the center region of the base to allow easy entrance of the flame into the channels. A gas burner flame pattern is provided to work with the linear channels profiles of the cookware to further improve the energy efficiency.

Abstract: The gas tube fryer comprises substantially 90° in-shot burners, burner mounting boxes, a one-piece burner mounting bracket, and a bracket housing, all of which are used in conjunction with heat exchanger tubes, heat transfer baffles, a frypot, and a flue in a fryer. The burner mounting boxes are keyed specifically to the face of the burner, preventing substantial movement of the burners and introduction of ambient air into the heat exchange tubes. Each burner is also keyed to the mounting bracket, also preventing substantial movement and providing easy installation and repair. The ninety-degree orientation of the burners facilitates mixing of the combustion gases, and the burner comprises a screen on its face that helps to ensure maximum burner efficiency.

Abstract: Methods and devices for securing the bottom of an item of cookware to the burner of a stove top by use of magnetism. The magnet(s) may be permanent magnets or electromagnets. The cookware may comprise a permanent magnet disposed on or in the base of the cookware. The burner comprises a magnetic material such as steel or iron. The magnetic material may be in the grate of the cook top, in the electric coil of an electric burners in the surface of a vitroceramic or smooth-top stove top, or other component of the cook top in close proximity to the bottom of the cookware when it is on the cooking surface. The magnetic source prevents the cookware from being accidentally knocked off the cook top.

Abstract: Self-heating systems for rapidly and effectively heating a comestible substance are disclosed. Self-heating systems generally include a reaction chamber and a heating chamber. The heating chamber contains a substance to be heated. The reaction chamber contains reactants that, when contacted, exothermically react. The containers and reactants can be configured to heat at least six fluid ounces of comestible substance in less than one minute. The solid chemical reactant mixture can comprise magnesium chloride, calcium chloride, and/or calcium oxide. Methods for heating at least six fluid ounces of comestible substance in less than one minute are also provided.

Abstract: A heating system for heating fluid media including a carrier unit, a heating unit arranged on the carrier unit and a heat transfer element arranged on the carrier unit and includes a material which is a good conductor of heat, which heat transfer element has a first mounting portion for mounting a first safety device which responds at a first response temperature and a second mounting portion for mounting a second safety device which responds at a second response temperature which is lower than the first response temperature, which heat transfer element has a first temperature pickup portion which is in direct heat-conducting contact with the heating unit and the first safety device. The heat transfer element has a second temperature pickup portion is spatially separate from the first temperature pickup portion and in heat-conducting contact with the medium to be heated and the second safety device.

Abstract: A heatable container suitable for material such as bitumen. The container includes a vessel for holding a flowable material having side wall zones, end wall zones and a base wall zone. The container also includes a heating system for transferring heat to at least the base wall zone as well as a zone disposed along a central longitudinal axis of the vessel. The heating system may also included at least two internal heating ducts for conveying a heat transfer medium, wherein the ducts are disposed substantially parallel relative to the central longitudinal axis of the vessel, and are vertically and horizontally spaced apart relative to one another.

Abstract: A fluid heating system includes a fluid receptacle having a fluid reservoir, and a heating control system configured to heat fluid retained within the fluid reservoir. The heating control system includes a processing unit, at least one fluid temperature sensor positioned on or within the fluid receptacle, a heating element configured to heat fluid within the fluid reservoir, and a power switch disposed within an electrical path between the heating element and the processing unit. The processing unit is configured to selectively activate and deactivate the heating element through the power switch based on the fluid temperature detected by the fluid temperature sensor.

Abstract: Methods and devices for securing the bottom of an item of cookware to the burner of a stove top by use of magnetism. The magnet(s) may be permanent magnets or electromagnets. The cookware may comprise a permanent magnet disposed on or in the base of the cookware. The burner comprises a magnetic material such as steel or iron. The magnetic material may be in the grate of the cook top, in the electric coil of an electric burners in the surface of a vitroceramic or smooth-top stove top, or other component of the cook top in close proximity to the bottom of the cookware when it is on the cooking surface. The magnetic source prevents the cookware from being accidentally knocked off the cook top.

Abstract: A pressure cooking vessel using a cylindrical cooking chamber and rectangular food racks. This combination allows one to enjoy the benefits of using a cylindrical chamber to pressure cook along with the benefits of using rectangular racks to display the food.

Abstract: A cooking vessel is disclosed having a main cooking surface. In one aspect, the cooking vessel has an exchangeable handle, one of the handles being elongate. In another aspect, a textured cooking surface is provided on an interior the cooking vessel to retain food on the textured portion at a level different from the main cooking surface.

Abstract: A thermally insulated cooking pot consists of an outer pot and an inner pot. The inner pot is suspended within the outer pot by hanging from the top inner circumferential area of the outer pot with its own top outer circumferential area. The space between the inner and outer pots becomes an insulation cavity. The contact point between the two pots is sealed by a pliable packing ring with an L-shaped cross-section, thereby sealing the insulation cavity. This sealed insulation cavity provides excellent thermal insulation. The packing ring contains a plurality of protrusions on the surface that come into contact with the inner pot to prevent the packing ring from sticking to the inner pot. The gap formed between the packing ring protrusions and the inner pot prevents the inner pot from sticking to the packing ring.

Abstract: A cooking apparatus generally includes a housing, a pot supported within the housing and a pot support fixed to a side wall of the pot for supporting the pot within the housing. The housing has an inner side surface and an inwardly extending attachment element disposed on the inner side surface. The pot support is supported on the housing attachment element for supporting the pot within the housing.

Abstract: A portable tar kettle includes a steel containment body mounted on wheels and having a handle projecting therefrom with the handle including an integral gas line that interconnects to an external propane tank and internally registers with a gas burner located within the containment body. Disposed within the containment body is a tar cooking vessel that holds the tar, and other material, to be heated and melted. The tar cooking vessel includes a lid with an integral temperature gauge. When the tar is appropriately heated and melted, the tar cooking vessel can be removed and carried to the roof of the structure, and this process can be repeated as many times as necessary to effect roof repair and maintenance.

Abstract: When a pan made of a non-magnetic material, such as aluminum, is used for cooking while the temperature is being controlled, a notice is made to the user to the effect that the temperature control function has been stopped and that the temperature should be manually adjusted, when the material detection section detects that the pan is made of a non-magnetic material or a pan floating phenomenon has occurred, in order to prevent abnormal increase in the temperature of the pan due to incorrect temperature detection caused by the pan floating phenomenon, a set temperature is lowered.

Abstract: A cookware with propping assembly for aiding in draining grease from foods while cooking. The cookware with propping assembly includes a piece of cookware and a propping assembly. The piece of cookware includes a heating portion and a handle portion with a proximal end and a distal end. The proximal end of the handle is operationally coupled to the heating portion. The handle extends outwardly from the heating portion. The propping assembly is coupled to the handle portion adjacent to the distal end. The propping assembly has a length greater than a distance between a bottom of the handle and a support surface whereby the handle is supported above the support surface and the heating portion is tilted from a horizontal resting position. The propping assembly further comprises a pair of propping legs. Each one of the propping legs is pivotally coupled to the handle member.

Abstract: A liquid heating cooker comprises a container having an access portion that is covered by a removable cover. A vat containing a heating medium is positioned within the container, and a combustion burner, provided to heat the medium, is positioned within the container such that a combustion surface of the burner opposes an outer wall surface of the vat. Guide means are also provided for sliding the burner in and out of the container via the access portion, such that the burner is removable and attachable with respect to the container. A combustion chamber is defined by the combustion surface of the burner and the opposing outer wall surface of the vat, and a portion of the burner defines a partitioning wall partitioning the combustion chamber into left and right chambers with respect to the sliding direction of the burner.

Abstract: It is an object of the present invention to reduce the maintenance costs of burners. When repairing a burner 20, first, a door 2a provided on a front surface of a main housing 2 is opened. Next, a lower coupler 77b of a supply portion 70 is loosened and the screws of a flange portion 74b of a mixture supply duct 74 are removed, and the mixture supply portion 74, which has become a single unit with a connection duct 77, is removed from a gas duct 76, a tube 73 that is provided at the front end of an air duct 72, a front panel 83, and a burner unit 23. Then, all nuts on the front of the container 80 are removed and the front panel 83 is removed from the container 80. Next, the brim portions 20a of the burner 20 are slid over lower rails 90b and the burner is pulled out obliquely upward (on a substantially horizontal plane) from the access portion 85 on the front of the container 80, so that repairs to the burner 20, such as replacing its ceramic plate 22, can be carried out.

Abstract: The invention involves an improved cooking system of the type having a cooking vessel with watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom. The improvement is the addition of an annular, substantially hemi-toroidal insert. The insert is dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom. There is a central opening in the middle of the insert, above the bottom of the vessel, whereby the bottom of the vessel may be accessed. In this way, utensils may be employed to manipulate the food cooking in the bottom of the pot or wok, ingredients may be added to the food cooking in the bottom of the pot or wok, water may be added to the bottom of the pot or wok, etc.

Abstract: A pressure cooking apparatus has a locking device for locking the lid of the apparatus relative to the pan of the apparatus. The lid includes lid ramps for engaging pan ramps on the pan. The locking device is mounted to move along the wall of the pan in an inter-ramp zone so that the locking device has a locking position flush against a lateral edge of a pan ramp.

Abstract: A cooking apparatus comprising a burner (2) and a cylindrical casing (10) which is arranged round the burner and extends upwardly therefrom. A cooking vessel (40) may be placed in the casing (10), its upper portion hanging on the casing's upper edge. On the cooking vessel there is placed a lid (50) which rests on the cooking vessel (40). In the upper portion of the casing (10) there are provided therein radially through-going openings (32). The lid (50) has a through-going hole and between the lid (50) and the cooking vessel (40) there extend passages (66) via which the space outside the casing (10) can communicate with the space (82) in the cooking vessel (40). A tubular jacket (70) of a fireproof, flexible material extends over the lid (50) and on the outside of the casing (10).

Abstract: A thermal cooker having high insulating efficiency and capable of boiling and smothering food is provided. A thermal storage ring is connected to an outer bottom surface of an inner pot of the thermal cooker to be heated along with food in the inner pot until the food is boiled. The inner pot with boiled food and heated and glowing thermal storage ring is then positioned into an outer pot and closed with inner and outer lids, so that food in the inner pot is kept boiling with heat released from the thermal storage ring and then be smothered in the thermal cooker for a period of time.

Abstract: Cooking vessel intended to be induction heated, comprising a heating part made of a ferromagnetic alloy having a Curie temperature of between 150° C. and 370° C. and a magnetostriction coefficient &lgr;s≦5×10−6 in absolute value. FeNiCuX ferromagnetic alloy for the manufacture of the cooking vessel, the chemical composition of which comprises from 50% to 85% of Ni, less than 50% of Cu, less than 12% of X=Cr+Mo+Mn+Si+Al+W+Nb+V+Ti, the balance being iron and impurities; the composition satisfies the relationships (35/25)×(75-Ni)≦Cu≦(50/35)×(85-Ni) and (7/20)×(Ni-65)≦X≦(12/35)×(Ni-50). Production method and method of use.

Abstract: A heater trough apparatus for heating water used for cleaning.