Abstract: Apparatus and methods for making puffed food products are disclosed. In one implementation, an innovative process, apparatus, or system may employ at least one base mold with a defined pattern of one or more surface cavities carved therein in order to more evenly or uniformly distribute heat to raw ingredients or an intermediate food product during baking step(s).

Abstract: A burner assembly according to aspects of the disclosure includes a burner surface carried by a burner, the burner surface extending outward from a front side of the burner, a housing coupled to the burner on a side opposite the front side of the burner, a gasket disposed between the burner and the housing, a thermally anisotropic protective covering located on the front side of the burner and surrounding a perimeter of the burner surface, and an igniter positioned adjacent to the burner surface.

Abstract: A waterless portable precision heating device includes an ingredient container to contain a food-related, a health-related, or a crafting-related ingredient; a thin heating element configured to surround and contact the ingredient container; an insulation layer configured to surround and contact the heating element; an outer shell surrounding the insulation layer; a lid that encloses the product container and fluidly seals it from the environment; at least one sensor configured to detect the temperature of the device; and a circuit board with a controller that controls the heating of the heating in response to signals received from the at least one sensor indicating whether the product container has reached a threshold temperature.

Abstract: The present invention relates to relay thermal conductor made of material having better thermal conductivity coefficient, wherein which is thermal conductively coupled with heating or cooling first thermal body at one end or face thereof, and is coupled with interface thermal conductor having higher specific heat capacity at the other end or face thereof; the relay thermal conductor directly performs thermal conduction with second thermal body at another part thereof; and the interface thermal conductor having higher specific heat capacity is the thermal conducting carrier between the relay thermal conductor and the second thermal body.

Abstract: An axially collapsible cooking vessel comprises a flexible body having plural circumferentially extending reduced thickness areas spacedly arrayed between an upper peripheral edge and a bottom edge that provide for nested folding of the flexible body axially inwardly and downwardly upon itself; a heat conductive base that is interconnected with a bottom peripheral edge of the flexible body in a fluid tight engagement therewith; a heatsink structurally interconnected to a bottom surface of the heat conductive base, the heatsink having an annular shaped radiator and a circumferentially extending shield extending about the annular shaped radiator; and a removable lid releasable engageable with a top opening defined by the flexible body.

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 extending above, each shaped portion of the base inner surface including at least three sides, the top of each being hexagonal in shape, 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 hexagonal shaped tops to assist in uneven heat transfer from the heating source to the fluid retained in the article of manufacture.

Abstract: An evaporator (1) comprises a housing (2) having a top wall (7) in which a receiving recess (14) is formed for receiving a container (15) for a liquid to be evaporated. A heat transfer element (30) having a first heat transfer abutment face (35) located in the receiving recess (14) transfers heat from an electrically powered heating element (25) to the container (15) through a second heat transfer abutment face (36) of a base (16) of the container (15). The heating element is planar and is located between the heat transfer element (30) and a locating element (40), which retains the heating element (25) tightly between the heat transfer element (30) and the locating element (40). A retaining magnet (48) located in the locating element (40) extends into a bore (52) in the heat transfer element (30) and co-operates with a complementary element (49) of magnetic material located in the base (16) of the container (15) for releasably retaining the container (15) in the receiving recess (14).

Abstract: There is provided a combination of nested pans for use in warming and cooking foods. The combination includes a first pan and a second pan. The second pan has a base portion terminating to an upwardly extending continuously surrounding sidewall. The sidewall has an upper edge that extend outwardly to a rim. The second pan further has an inside angle defined between the base portion of the upwardly extending sidewall, and wherein the continuously surrounding sidewall defines a pair of oppositely positioned short sides and a pair of oppositely positioned long sides interspaced between the short sides. The length of the short side of the pan is configured to permit at least three pans to nest side by side within the first pan.

Abstract: A method of making cookware containing a bonded composite comprising the steps of providing at least two layers of materials by pressurizing and heating wherein the first of the at least two layers of materials has a plurality of spaced-apart bubbles formed on its surface, defining a cooking surface of the cookware, and a second layer of two layers of material is bonded thereto, wherein the bonding between the bubbles and the second material is of a lesser degree than the bonding between the first and second layers of materials in areas intermediate the bubbles, whereby a coefficient of heat conductivity is greater in the intermediate areas than in the bubbles. The method also includes providing a plurality of sets of bonding blank assemblies by solid state processing under pressure and heat.

Abstract: Disclosed is a disposable grill (1) comprising a base tray (2) at least including a bottom part (3), one or more sidewalls (4) protruding upwards from the bottom part (3) and a top opening (5). The disposable grill (1) further comprises grate means (6) adapted to cover at least a part of the top opening (5), wherein the bottom part (3) and the one or more sidewalls (4) are formed by a biodegradable material, and wherein the disposable grill (1) further comprises at least one fireproof thermal insulating insert (7) arranged in the base tray.

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 the heating source to the fluid.

Abstract: A cookware device includes balsa wood having a sufficiently high specific heat to allow a user to grasp the cookware device with one or more bare hands immediately after exposure to heat. The balsa wood may form part of the cookware device or may be located on a handle attached to the cookware device for a user to grasp. The balsa wood material includes a specific heat of greater than about 3.5 J/g*K, a density of less than about seven pounds per cubic foot, and/or a grain angle between about 30 degrees and about 60 degrees in some embodiments. The cookware device or cookware device handle may also cool quickly when removed from a heat source in some embodiments.

Abstract: A heat distribution apparatus uniformly distributes heat and air for efficient cooking and retention of heat. The apparatus includes an inner container containing an object requiring heating, such as food and water. The inner container includes a closed end to receive heat, an open end, a sidewall having an inner surface and an outer surface, and a cavity. The sidewall extends between the closed and open ends. The outer surface of the sidewall includes a heat absorption portion fabricated from a material efficacious for absorbing heat. The outer surface includes a heat guidance portion spiraling between the open and closed ends of the inner container for funneling heat and air. An outer cylinder encompasses the inner container. A gap forms between the inner container and outer cylinder. Heat and air flow through the gap and out a vent portion in the outer cylinder.

Abstract: An article of manufacture that includes a wall portion having a wall inner surface and a wall outer surface. The article of manufacture also includes 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 form a vessel to retain a fluid therein. The article of manufacture also has a shaped portion of the base inner surface and/or a shaped portion of the wall inner surface. A first section of the shaped portion may have a first surface area in thermal contact with the fluid. A second section of the shaped portion may have a second surface area in thermal contact with the fluid. The first and second surface areas may be different thereby inducing convection within the fluid that increases heat transfer from the heat source to the fluid.

Abstract: Disclosed is a coating agent composition comprising (A) a polytetrafluoroethylene resin emulsion, (B) an urethane resin emulsion, and (C) a hydrogenated NBR emulsion, and preferably further comprising (D) an acrylic resin emulsion and/or an ethylene-vinyl acetate copolymer resin emulsion. When this coating agent composition is used as a surface coating agent for general vulcanized rubber-molded products, evaluation of adhesion to rubber by an adhesion test is hardly impaired, and bleeding evaluation, evaluation of the flexibility of the coating agent by a bending test, and evaluation of the reduction in adhesion to rubber due to bloom from the rubber by a high-temperature and high-humidity test are all satisfied.

Abstract: A vessel for cooking food on induction or conventional surfaces, including a shaped body defining a surface that delimits a volume for containing a food, and a metal element, preferably ferromagnetic, arranged on the bottom of the vessel, the bottom having a plurality of first surfaces which define a support surface and a plurality of second surfaces recessed with respect to the support surface, the first and the second surfaces being interconnected by third surfaces tilted with respect to the support surface or perpendicular thereto, the ferritic plate/disc element having a plurality of holes filled with material constituting the body for the mutual fixing of the body to the plate/disc; at least one part of the holes is provided on at least one part of the third surfaces tilted with respect to the support surface.

Abstract: A method for producing an assembly unit includes providing the assembly unit with an assembly part and at least one welding element serving for the thermal joining of the assembly part to a basic construction. The welding element is fixed in a through opening of the assembly part with at least one form-locking connection acting in the direction of the center longitudinal axis of the through opening and having a first end face, a second end face facing away from the first, and a peripheral surface that interconnects the end faces. The welding element has two side faces running parallel to each other and pointing away from each other, a profile that ensures the at least one form-locking connection and two transverse surfaces which connect the side faces one to the other.

Abstract: A can cooker includes a main body that is generally cylindrical in shape having a bottom portion, wall portion, neck portion, and lid ring. The bottom portion, wall portion, and neck portion may be integrally formed and connected to one another. A lid is sized and shaped to fit within a part of the neck portion. The lid includes an outer lip that engaged with lid ring on the main body in such a way that a seal is formed between the lid ring and the outer lip. Handles may be placed on the exterior surface of the lid and main body to ease use and transportation of the can cooker. An interior portion of the main body may be formed with an interior coating and an exterior portion of the main body may be formed with an exterior coating.

Abstract: A bottle including a bottom portion including a heel portion, and a bottom wall portion, wherein the bottom wall portion includes a rising circumferential wall portion continuing into the ground portion and extending upward, a movable wall portion having an annular shape and protruding toward the inside in the radial direction of the bottle, and a recessed circumferential wall portion extending upward from an inner edge portion of the movable wall portion in the radial direction of the bottle. The movable wall portion is freely rotatably provided having a connected portion with the rising circumferential wall portion as a center so as to move the recessed circumferential wall portion upward. A lower heel edge portion continuing into the grounding portion is formed in a smaller diameter than an upper heel portion continuing into the lower heel edge portion from an upper side.

Abstract: The present invention relates to relay thermal conductor made of material having better thermal conductivity coefficient, wherein which is thermal conductively coupled with heating or cooling first thermal body at one end or face thereof, and is coupled with interface thermal conductor having higher specific heat capacity at the other end or face thereof; the relay thermal conductor directly performs thermal conduction with second thermal body at another part thereof; and the interface thermal conductor having higher specific heat capacity is the thermal conducting carrier between the relay thermal conductor and the second thermal body.

Abstract: Base configurations for plastic containers having an inner wall and up-stand wall geometries to accommodate internal container pressures after hot-filling and sealing, corresponding plastic containers, and systems, methods, and base molds thereof. In some embodiments, the up-stand wall geometries include a plurality of stacked rings. The inner wall and up-stand wall geometries can be co-operatively operative to accommodate pressure variations within the jar.

Abstract: An article of cookware in the form of a cooking vessel exposes only a portion of a copper inner layer on the upper portion of the exterior sidewall. The layer does not change color or tarnish as it sufficiently distal from the bottom of the cooking vessel that it is not subject to direct heat and oxidation during normal use. The unique bright color of the native copper is further protected from tarnish caused by fingerprint by a protective coating that can withstand moderate heating.

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: Cookware, such as a stock pot, fry pan, sauté pan, griddle, or grill, comprising a basic three-ply bonded composite includes two layers of an aluminum alloy, such as 3003 or the like, bonded on opposed sides to a core layer of higher purity aluminum, such as 1050, 1100, 1145, or the like, to define a three-ply composite cookware product. One or more additional layers of higher purity aluminum are bonded intermediate one or more additional layers of aluminum alloy to form five-ply, or seven-ply, or more, bonded composite cookware products. The exterior layers of aluminum alloy may also include a non-stick coating and/or an anodized coating.

Abstract: A radiant liquid heating device includes a container for holding a liquid. The container includes an opening for dispensing the fluid and a closed bottom. A base member is mounted relative to the closed bottom. The base member is spaced a predetermined distance relative to the closed bottom to provide an air gap there between. The base member is exposed to a heat source wherein the base member shields the bottom of the container from being in direct contact with the heat source to provide a source of radiant heat for maintaining a liquid disposed within the container at a predetermined temperature.

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: Techniques for designing and creating energy efficient cookware are provided. In accordance with the techniques cookware can include a cookware base having a cooking surface and heating surface. The heating surface can have a pattern of fins forming heat exchange channels. The fins can effectively increase surface area and the channels can guide thermal energy to the perimeter of the cookware base while the fins absorb the thermal energy. The channel fins can improve energy transfer while providing even distribution throughout the cooking surface. The use of fins can also improve the mechanical strength to the cookware. Methods of making the energy efficient cookware are provided. A piece of cookware with a thick base can be provided by casting and by bonding a metal plate to the cookware body. Within the base, heat exchange channels are created by manufacturing processes such as casting or cutting to improve heat transfer.

Abstract: An insulated cooking utensil has upper and lower substantially planar sheet members secured together with an air chamber interposed therebetween for insulating the upper sheet member from direct heat during cooking. Spaced detents are provided in the lower sheet member to support and maintain the upper and lower sheet members in a spaced relationship. The detents have dome-shaped configurations with relatively large dimensions and a flat spot at the peak to prevent deforming the upper sheet member locally where the detents contact the upper sheet member during use. The upper sheet member is made of aluminum and has a clear anodized coating on its upper surface. An angular disposed flange with an elongated thumbgrip extends along one side of the cooking utensil to facilitate gripping and handling. An expansion space between the outer edges of the sheet members accommodates a relatively greater expansion of the lower sheet member during cooking.

Abstract: A cooking or food warming appliance having a heated heat sink plate situated in a vacuum environment within an outer shell. A food vessel intimately engages the heat sink plate along a food contacting surface thereof by virtue of the vacuum. The vacuum eliminates air gaps between the food contacting surface of the food vessel and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

Abstract: A dual wall cooking vessel has an inner cooking portion or shell with a thermally conductive outer cladding that terminates prior to the interior of the rim of the cooking vessel. The construction provides uniform temperature during the cooking process, yet minimizes heat loss after cooking.

Abstract: A composite griddle plate comprising a first sheet of metal defining a cook surface and a core plate of a metal having a relatively high coefficient of heat conductivity wherein the first sheet remains in intimate contact with an upper surface of the core plate with the aid of a vacuum.

Abstract: Induction heatable cookware and servingware items, and methods and coatings for making induction heatable items are provided. The items of the instant invention are made by applying a ferromagnetic coating to a nonmagnetic item. The ferromagnetic coating is made by grinding or pulverizing a ferromagnetic material, such as steel or iron, into a powder and mixing it with a suitable coating material for the item.

Abstract: A double-bottom pot with synthetic, silicon heat transfer oil sealed in a cavity formed between them to the extent of 100 percent of its volume, to disperse and evenly spread to the food contents the heat from an applied flame or burner no matter how high the temperature.

Abstract: A cooking stove in which heat exchange between combustion gas and the bottom surface of a cooking container is sufficiently conducted and heat exchange efficiency is improved is provided. On a top plate, a plate that supports a cooking container is arranged concentrically with the burner head of the burner viewed from above. This plate is disc-shaped where an opening which is larger than the burner head is defined at the center. Moreover, eight protrusions having an angular cross section where slopes become gentler as they extend toward the outer circumferential side are spirally arranged around the opening viewed from above, and these protrusions are formed by press forming.

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: An energy efficient griddle plate is provided that includes a base and a pattern of flame guide channels connected to or constructed on the base. The guide channels can accept flames and guide the flames and heated air to the perimeter of the base while fins extending from the base absorb thermal energy; Linear channel profiles provide a substantial surface area enhancement from a given area on the bottom so as to improve heat transfer while providing even heating and mechanical strength to the plate; A flame entrance opening can be provided in as along as the flame guiding channels to allow easy entrance of the flame into the channels. Further, a burner pattern is given to improve the temperature uniformity on the flat surface of the plate. A method of making the efficient cookware involving extrusion is provided.

Abstract: This invention relates to a cooking article (1) including a metal dish (2) having a base area (20), a concave internal face (21) intended to be arranged on the side of the food to be placed in said article (1) and a convex external face (22) intended to be arranged toward a heat source, and an external coating (3) covering said external face (22), characterized in that said external coating (3) includes between 30% and 50% by weight, with respect to the entire weight of said coating (3), of at least one polyimide having a glass transition temperature Tg equal to or above 250° C. This invention also relates to a process for producing such an article (1).

Abstract: A cooking apparatus having a polygonal skillet comprising a bottom plate with depending walls and an exteriorly mounted sealed jacket spaced away in communication with a heat source for heating a condensate contained within the jacket to a vapor that will circulate around the substantially planar surfaces of the skillet confined by the jacket with the jacket positioned to form a condensate return slope. The jacket and skillet have a plurality of anchoring fasteners extending therebetween providing a cooking apparatus having an enclosure capable of 400 psi, which is not in the prior art that consist substantially of radial cross section vessels of lesser pressure capability.

Abstract: A radiant liquid heating device includes a container for holding a liquid. The container includes an opening for dispensing the fluid and a closed bottom. A base member is mounted relative to the closed bottom. The base member is spaced a predetermined distance relative to the closed bottom to provide an air gap therebetween. The base member is exposed to a heat source wherein the base member shields the bottom of the container from being in direct contact with the heat source to provide a source of radiant heat for maintaining a liquid disposed within the container at a predetermined temperature.

Abstract: A double-bottom pot with synthetic, silicon heat transfer oil sealed in a cavity formed between them to the extent of 100 percent of its volume, to disperse and evenly spread to the food contents the heat from an applied flame or burner no matter how high the temperature.

Abstract: Energy efficient cookware is provided includes a base and a wall, a linear pattern of flame guide channels connected to the base bottom. The guide channels accept a flame and guides it to the perimeter from the central region resulting efficient heat exchange; The linear channel profiles provides maximum the surface enhancement from a given plain area on the bottom to improve heat transfer while provides even heating, and mechanical strength to the cookware; The impedance to entrance of flame flow into the channels is minimized to allow easy entrance of the flame into the channels; A square base further extends the linear channel length to gain extra efficiency. A method of making the efficient cookware is provided involving welding an extruded channel base to a wall.

Abstract: A dual wall cooking vessel has an inner cooking portion or shell with a thermally conductive outer cladding that terminates prior to the interior of the rim of the cooking vessel. The construction provides uniform temperature during the cooking process, yet minimizes heat loss after cooking.

Abstract: A dual wall cookware article is formed by bonding a ferromagnetic metal base plate to an assembly that includes an inner vessel, a thermally conductive layer and an outer vessel frame. The outer vessel frame has upright walls that surround a bottom having plural perforations. The bonding process causes the softer thermally conductive material to flow through the perforations and bond ferromagnetic metal base to the outer vessel frame and the inner vessel.

Abstract: The invention relates to a non-stick cooking utensil, wherein protrusions are arranged on interior wall of the utensil to form a non-smooth surface, said protrusion has a height of 20-999 ?m and a projection area of 314-783431 ?m2 with respect to the interior surface of the utensil, the protrusions are so distributed that the total projection area of protrusions on the surface of the interior wall is about 10%-60% of the surface area, a coating film is formed on said non-smooth surface with protrusions. As compared with utensils with smooth surface, the sticking intensity and stickiness between foods and the utensil of present invention may be decreased by 60%-80%.

Abstract: An additional bottom adapted to be fixed to an outer surface of a bottom of a vessel, provided with holes which are designed to be filled by a material of the vessel during a coining step which fixes the bottom to the vessel, further comprising protrusions which protrude from an outer surface of the bottom of the vessel.

Abstract: Cooking utensil suitable for heating on both thermal and induction heat sources, comprising a container having a container bottom to which a base is connected, the base comprising a peripheral wall and a bottom side and having a layered structure. An inner region of the bottom side of the base is at least partly constructed in a material of higher thermal conductivity than the material of an outer region of the bottom side of the base. The layered structure is constructed such that the average thermal conductivity of the layered structure between the inner region of the bottom side of the base and a peripheral region of the container bottom is higher than the average thermal conductivity of the layered structure between the inner region of the bottom side of the base and a central region of the container bottom.

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 cooking vessel is formed with one or more annular rings rising above a laminate structure that exposes at least one more thermally conductive material of a contrasting color. The raised rings reveal the nature of the thermally conductive material, yet protect it from scratches and abrasion during use, such as when the cooking vessel is resting on a stove top.