Abstract: In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a rice cooker utilizing a sonication probe to cook rice including a rice cooker housing; a pH sensor; a temperature sensor; a viscosity sensor; a sonication probe; and a control circuit configured to control an operation of the sonication probe that causes the sonication probe to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice based on a pH value, a temperature value, and a viscosity value associated with the rice.

Abstract: The present disclosure provides a cooking apparatus and a method for controlling the same for analyzing changes in the internal temperature, the external temperature, and the surface of a cooking material that is being cooked, and appropriately heating the cooking material based on the analysis result to cook the same. In particular, the intensity of heat emitted toward the cooking material from a heater or the cooking time may be controlled using an artificial intelligence (AI) model, which executes machine learning (ML) over a 5G network, such that the cooking material is appropriately cooked in accordance with a change in the surface of the cooking material and a change in a thermal image representing the internal temperature and the external temperature of the cooking material.

Abstract: A capacitive sensor and control system is configured to detect the presence (or absence) of fluid within a container. Configured in a vat or frypot of a deep fryer, the sensor determines when a level of liquid within the frypot is at or above the level of the sensor. The sensor is in communication with the control system and the sensor sends a signal to the control system representative of the presence or absence of liquid within the frypot and at the level of the sensor. The controller receives the signal from the sensor, and allows operation of the one or more heat sources for heating the frypot when the signal received from the sensor is representative of liquid being disposed within the frypot at or above the level of the sensor, and prevents operation of the one or more heat sources when the signal received from the sensor indicates that liquid is not disposed within the frypot at or above the level of the sensor.

Abstract: A cooking grill with a cooking chamber, pellet fuel combustion unit, and ash cleanout system for releasing retained ash from the combustion unit through an access door without requiring the disassembly of the upper components of the grill. The combustion unit has a first end with a first end opening, and a second end with a second end opening. The ash cleanout system includes an access door adjacent to the second end, operable by a user from a position external to the cooking chamber through a pull link, and capable of a first position wherein the second end opening is closed to generally retain ash within the pellet fuel combustion unit, and a second position wherein the second end opening is open to release the retained ash to a separate removal location.

Abstract: An automatic cooking apparatus includes a main housing, a drinking water supply unit, a cooking apparatus and a controller. The drinking water supply unit includes a drinking water tank and a drinking water supplying apparatus including a water delivering unit connected to the drinking water tank. At least one drinking water outlet is provided on the main housing and is connected to the water delivering unit. The cooking apparatus includes a food storage tank and a cooking unit. The cooking unit includes a pot and a heater thermally communicated with the pot. The controller is electrically connected to the drinking water supply unit and the cooking apparatus, and operates the automatic cooking apparatus on at least one of a water supplying mode and a cooking mode.

Abstract: Kiosks, components, and methods are disclosed for preparing food to be vended to customers. The kiosk may be part of a multi-modal food distribution system in which the kiosk may operate in one or more various modes, including a kiosk vending mode, a constellation mode, and a cook en route mode to vend hot, prepared food to customers. The kiosks in the system may be configurable to change between each of the different modes depending upon information received by the system. The kiosk may be part of a kiosk-based food preparation system in which the kiosk vends prepared food items to customers. The kiosk may transmit information that may be used to provide replenishment to the kiosk. Such information may include the number of items vended, the number of items and/or supplies remaining, and/or a replenishment signal.

Abstract: Food preparation includes utilizing food immersion into low temperature cooking fluids, high temperature cooking fluids, or a combination of applications thereof. Foods are generally closely wrapped in vented, pliable, formidable outer skins. An example construction of such an outer skin is provided, as are examples of food preparation processes.

Abstract: Systems and methods are disclosed for cleaning a fryer using a washing element coupled to a bottom wall of a cooking chamber. An upper portion of the washing element extends above the bottom wall of the cooking chamber and includes a plurality of spray jet nozzles that are separated at predetermined angles relative to one another around a periphery of the upper portion of the washing element to orient the plurality of spray jet nozzles so as to spray a plurality of pressurized streams of the cooking medium to predetermined areas of the cooking chamber, including at least one corner of the cooking chamber. Also disclosed is a fryer that includes a spreader bar that maintains an electric heating coil in the serpentine pattern.

Abstract: A thermal immersion circulator includes a main body having a receiving cavity, a partitioning member received in the main body to divide the main body into an upper portion and a lower portion, a heating element provided in the lower portion of the main body, a circulator pump provided in the lower portion of the main body, and a handle assembly. When the lower portion of the main body is immersed in the cooking cavity, the circulator pump is adapted for sucking water into the lower portion of the main body through a water inlet for being heated by the heating element. The heated water is then guided to be discharged out of the main body through a water outlet.

Abstract: A sous-vide circulator cooker includes a casing including a front shell and a rear shell; a wheel control device, a temperature limiting thermostat, a circuit board for controlling switch, a mechanical fan for drawing cold air in and expelling hot air out, a main circuit board configured to activate heating and agitation; a drive source for agitation and testing, a support for heating member, an electric heating member, a fan blade assembly, a lower case section configured to store a quantity of liquid which is configured to be agitate by the fan blade assembly, an inlet device including, a fastening assembly, and an AC power cord for supplying power to electrical components of the circulator cooker.

Abstract: A continuous fryer that includes a vessel (kettle) (11) through which oil (13) flows in a predetermined direction (12). An upstream end of the kettle (11) is a flow control device (34) that at least aids in maintaining linear flow through the vessel (11) is said predetermined direction (12).

Abstract: Wireless temperature sensor for sous vide cooking. Wireless sensor penetrates food and is sealed with the food in a bag for sous vide cooking. The wireless sensor communicates with the base sous vide system to read core food temperature to ensure pasteurization temperature and time is reached and to eliminate estimations with fat content, size of food in relation to cooking time by taking a direct read. The temperature sensor contains a battery, powered passible via peltier, or through induction.

Abstract: A steam generator includes: a water storage chamber which stores water therein, a first heating portion which heats water stored in the water storage chamber to generate steam, a water supply device which supplies the water storage chamber with water, a controller, a steam spout port which ejects steam generated in the water storage chamber therethrough, and a temperature detector which detects a temperature in the water storage chamber, wherein a water level in the water storage chamber is calculated depending on the temperature detected by the temperature detector, and wherein at the time of steam generation, the controller is configured to perform a water supply control of the water supply device based on the calculated water level such that a water volume from the first heating portion to a water surface is smaller than a water volume from the first heating portion to the bottom surface of the water storage chamber.

Abstract: A device that defrosts, warms and/or cooks items such as food in a temperature controlled circulating liquid is described. Embodiments of the device are particularly useful for sous vide cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit. The liquid is also heated as required as it flows through the base unit. Embodiments of the invention that are designed for the consumer can include an easily detachable, lightweight carafe that can be conveniently filled, emptied and cleaned while detached from the base unit. The detachable carafe can be designed with no electrical components so that it can be immersed in water for cleaning.

Abstract: A device for making and dispensing pasta comprises: a pressure cooking vessel; and a ball valve assembly comprising: i) a valve body coupled to a top opening of the vessel, and ii) a rotatable ball securely located within the valve body and rotatable between an open position and a closed position, the ball having a bore, wherein in the open position the bore provides access to the top opening of the vessel, and in the closed position the ball hermetically seals the top opening. The device also includes a means for dropping pasta through the bore and into the vessel; a means for rotating the ball to the closed position; a means for heating the interior volume of the vessel to cook the pasta; and a means for providing egress of the pasta from the device after the vessel has cooked the pasta.

Abstract: A machine for dispensing hot beverages, e.g. coffee, comprising a liquid heater, in particular for heating water intended for human consumption, provided with a container, adapted to be at least partially filled with a first liquid to be heated, and a heating electric resistor arranged outside the container, in contact with the bottom of said container, so as to indirectly heat said first liquid through said bottom.

Abstract: A method of manufacturing packaged completely cooked rice or a packaged completely cooked mixed rice comprises a steaming process of sterilizing and primarily cooking the contents in the opened container by filling the controlled steam having high pressure and high temperature in the steaming unit; a cooking process of additionally sterilizing the contents in the opened container by filling the controlled steam having high pressure and high temperature in the steaming unit, and supplying water in the contents, and then completely cooking the contents; and a sealing process of supplying clean nitrogen gas to the completely cooked contents in the sealing unit and sealing the upper end of the opened container with the lid film, wherein the steaming unit, cooking unit and the sealing unit are connected in turn in the one container so that the opened container can be input into and output from each of the units.

Abstract: An apparatus and method for controlling the movement of liquids into and out of a container is described. The apparatus includes a main container for holding the food product, a liquid inlet for providing liquid into the main container with the food product, and a liquid outlet for removing liquid from the main container without removing the food product. The apparatus can include a valve attached to the liquid inlet and a valve attached to the liquid outlet for automated regulation of inflow and outflow of the liquid from the main container. The apparatus also includes a heater associated with the main container for automated heating of the main container including the food/liquid, and a controller for automatically regulating the inflow/outflow of the liquid from the main container. The apparatus can be designed as a cleanable, portable, fully automated appliance for sprouting, rinsing, soaking, cooking, etc. food products.

Abstract: A device for cooking food such as rice is configured to perform a cooking process which is performed by heating the food under the influence of boiling water during a period of time. The device includes a controller for controlling an operation of the device. The controller is configured o operate components of the device in such a way that a total quantity of water to be used in the cooking process is gradually supplied to the food. The supply of a major portion of the total quantity of the water is performed when the cooking process is already taking place. In one embodiment, the cooking process is initiated by evaporating a relatively small portion of the total quantity of the water to steam, supplying this steam to the food, and allowing this steam to condense on the food.

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 steam-baking oven includes a baking chamber, an element for heating the air in the baking chamber, and a steam generator connected to a water supply controlled by shut-off means. The steam generator has a pipe for spraying water onto the heating means; its operation is controlled according to the humidity in the baking chamber according to a first parameter PX1 and a second parameter PX2. The parameters are preset so as to maintain the steam quality substantially constant with respect to a predefined value. The oven further includes a control interface operatively connected to control means and comprising a control device for selectively varying the steam quality with respect to the predefined value through the variation of the second parameter PX2, which controls the actuation of the shut-off means and corresponds to the duration of water inflow from the water supply toward the steam generator.

Abstract: An apparatus and method for cooking portioned food pieces in batches are disclosed. The apparatus comprises a cooking chamber for cooking the food pieces and a water removal chamber, beneath the cooking chamber, having a wastewater outlet, for discharging hot wastewater from the water removal chamber. A heating chamber is arranged around the cooking chamber, with a heating unit being arranged between the heating chamber and cooking chamber. A fresh water tank is connected to the heating chamber in order to fill the heating chamber with fresh water, and the heating chamber is connected to the cooking chamber to fill the cooking chamber with preheated fresh water. A wastewater tank is connected to the wastewater outlet. The wastewater tank and the fresh water tank are configured such that the fresh water in the fresh water tank is preheated by the hot wastewater in the wastewater tank.

Abstract: Methods and systems disclosed herein may be methods for rapidly increasing pressure in a pressure fryer cooking vessel during a cooking cycle. Such methods and systems may comprise determining whether a pressure output in the cooking vessel is closed. Such methods and system may also include determining a pressure of the cooking vessel, comparing the pressure of the cooking vessel to a predetermined optimal pressure to determine whether the pressure of the cooking vessel is less than the optimal pressure, and activating a filter pump configured to supply air from a drain pan into the cooking vessel in response to determining that the pressure output is closed and the pressure of the cooking vessel is less than the optimal pressure. Such methods and systems may further include deactivating the filter pump when the pressure within the cooking vessel is equal to or greater than the optimal pressure.

Abstract: A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.

Abstract: A combination oven for cooking with heat and steam provides a boiler system for creating steam and includes a smoker appliance for generating smoke flavor during the cooking process. An oven controller detecting the use of the smoke appliance institutes a flushing and filling of the boiler after such use to reduce the transfer of smoke flavors to food that is subsequently cooked in the oven.

Abstract: A sous-vide cooker for sous-vide cooking applications is disclosed. The sous-vide cooker is particularly suited for use in home kitchens and on small countertops. The sous-vide cooker includes a removable inner tank cooking chamber. The sous-vide cooker has a magnetic stirrer that agitates the water for better temperature homogeneity. In at least one embodiment, the sous-vide cooker can also accept multiple tank cooking chambers that each heat at different temperatures. In at least one embodiment, a temperature controller is present on the outer surface of the outer enclosure. The temperature controller may be used to control the temperature, the period of time cooking is to occur, and the degree of agitation exerted by the agitation device. In at least one embodiment, the temperature controller can be further configurable to store a number of pre-defined user settings or user-input specifications.

Abstract: Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.

Abstract: A machine to fast cook raw food-stuff including dry-goods such as pasta on demand. Cook time is user selectable and varies from less than one minute to 4 minutes. Higher cook times are user programmable and food type dependent. The separate boiler and cook chamber are sealed within an enclosure containing a heat transfer fluid. Porting enables the ingress, egress and transfer of raw and cooked food-stuff, liquid and vapor. Proprietary slide plate valves control food-stuff ingress and egress to the cook chamber. The upper slide plate valve assembly separates the cook chamber from the raw food ingress staging aperture. Rinse water and cooked food-stuff discharges into the drain pan containing and enclosing the food collection strainer through the lower slide plate valve assembly. Discharge of the cooked food product completes the cook cycle. The cooked food can then be deposited from the strainer onto a serving vessel.

Abstract: Batch cookers, as well as methods for cooking using the batch cookers, are provided. A batch cooker comprises a cooking trough configured to hold a volume of heated cooking oil. An oil recirculation system delivers heated cooking oil from an external heat source (e.g., a heat exchanger) to the cooking trough through a series of valves and inlets. After use in cooking, used cooking oil is drained from the cooking trough and filtered (e.g., using a drum filter) before being recirculated into the heat source for reuse in subsequent cooking cycles. One application for the batch cooker of the present disclosure is to cook kettle-style potato chips. Accordingly, the batch cooker is configured to facilitate the multiple cooking temperatures required to produce kettle chips.

Abstract: The present invention relates to improvements for water-bath cooking and heating food. In particular, the present invention provides a new apparatus and method of heating a water-bath oven 1 that is both environmentally friendly and economical. The present invention includes a liquid water circulation system for conveying liquid water from a separate heat source to a heat transfer element 7 comprising a helically coiled pipe 7 in contact with an exterior surface of a cooking vessel 3, to transfer heat from the liquid water within the helically coiled pipe 7 to water and food within the cooking vessel 3.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A water/liquid bath system for cooking includes a conventional kitchen sink, a heating unit for heating water in the sink, a temperature sensor and control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath.

Abstract: A method of operating a commercial cooking device with the following method steps: loading food products into a cooking chamber of the cooking device; starting an associated cooking program including starting to run a motor of a fan for circulating hot air and/or steam within the cooking chamber for the purpose of cooking the food products; and stopping the motor of the fan at a predetermined period of time before the associated cooking program is finalized.

Abstract: A burner assembly is provided. The burner assembly includes a burner pot, a combustion mat, a pot cover, and a burner frame. The burner pot receives gas and air. A mixed gas of the gas and air supplied into the burner pot is burned in the combustion. The pot cover is disposed between the burner pot and the combustion mat to support the combustion mat. The burner frame guides combustion gas generated due to the combustion of the mixed gas in the combustion mat.

Abstract: The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, a system for manufacturing a food product is provided and includes at least one heat exchanger, at least one food product tank, at least one steam source having a steam valve, a computer having a computer processor, and a computer-readable medium accessible to the computer and containing a software program therein that is programmed to cause the computer processor to automatically control the steam valve to move from a first position to a second, calculated position to maintain a temperature of a heating medium that is sufficient to maintain sterility of the food product during a recirculating water-to-food product transition in the heat exchanger. Methods for manufacturing food products are also provided.

Abstract: An object of the invention is to accurately detect a state of an object to be heated in a cooking vessel and effectively avoid cooking failure. An induction heating section (13) inductively heats a cooking vessel (11). A vibration detecting section (14) detects a vibration of the cooking vessel (11) via a top plate (12). A vibration waveform extracting section (15) extracts a vibration waveform of a frequency component having a frequency equal to a predetermined multiplication product of an induction heating frequency, from a waveform of the vibration detected by the vibration detecting section (14). A determining section (16) determines a state of an object to be heated, based on the vibration waveform extracted by the vibration waveform extracting section (15).

Abstract: A device for raising and lowering a basket out of and into the tank of a cooking appliance. The device has a support adapted to rest on the cooking appliance and to be coupled to the basket for moving the basket with respect to the support between a raised position and a lowered position, and a handle mounted for movement between a first position to place the basket in the raised position, and a second position to place the basket in the lowered position. The support includes a hub mounted to have a certain degree of rotational freedom, together with the basket, with respect to the appliance about an axis extending in the direction of the basket, and the handle is connected to the hub for movement between the first position and the second position.

Abstract: An apparatus (1) for the fully-automated processing and subsequent cooking of a preparation (100) of food ingredients, said apparatus (1) comprising a preparation and cooking chamber (60) of the preparation, processing means (15) operating within said preparation and cooking chamber (60), heating means (30,90) of said preparation and cooking chamber (60), delivery means (80) for the correct quantity of liquid within said preparation and cooking chamber (60) and reading means (102) arranged to acquire a plurality of preparation parameters stored on a support (101) associated with the preparation (100) and transmit them to control means (40), said control means (40) arranged to operate said processing means (15), said heating means (30,90) and said liquid delivery means (80), the latter being activated to insert a quantity of liquid that corresponds to the quantity determined by said preparation parameters obtained by the reading of the support (101).

Abstract: An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Abstract: An apparatus and method for continuously searing and/or branding the surface of and continuously cooking a food product wherein the cooking oven is different from the searing and/or branding apparatus. At least a portion of the vapor product produced in the searing and/or branding apparatus is preferably delivered into the oven such that the food product is cooked in an environment comprising the vapor product from the searing and/or branding apparatus. The vapor extraction rate from the searing and/or branding apparatus is also preferably controlled to maintain a desired vapor product temperature in or flowing from the searing and/or branding apparatus.

Abstract: A grill controller device, which remotely controls any type or grill or oven, comprises a circuit board, a plurality of connector, a power supply system, a control panel, a plurality of temperature control units, a plurality of temperature probes, and a speaker. The grill controller device is wirelessly connected with a graphic user interface so an user can wirelessly operate the grill controller device through the graphic user interface. The grill controller device externally attaches to existing grills and ovens. The plurality of temperature control units adjusts a grill temperature and a plurality of meat temperatures according to the user. A plurality of alerts is controlled by control software and the plurality of alerts comprises different functionality relative to different components. The user is able to control total functionality of the existing grills and ovens through the grill controller device while saving time.

Abstract: A household appliance includes a control panel that is movable between a rest position and an exposed position. A reservoir, which is adapted for holding a fluid, has a filling opening and is positioned behind the control panel in an interior of the household appliance when the reservoir is in an operating position. The control panel is configured to impede access to the reservoir and/or the filling opening when the control panel is in the rest position and the reservoir is in the operating position. The control panel is further configured to allow access to the reservoir and/or the filling opening when the control panel is moved to the exposed position.

Abstract: A cooking device include an outer housing and a cooking cavity disposed within and separate from the outer housing. The cooking cavity accommodates a volume of cooking liquid therein. The device includes a heater positioned adjacent the cooking cavity to heat the cooking liquid. A lid is movably attached to the device and is used to form a seal with the cooking cavity. The lid includes a transparent portion positioned along a top surface to enable viewing inside of the cooking cavity. A controller can be used to heat the cooking fluid for an amount of time designated by user input. A moving mechanism can be used to move a food article into and out of the cooking liquid. The moving mechanism can be automated. The device can include a drainage system for removing the cooking liquid.

Abstract: A retort rice meal producing system is provided capable of total production from raw rice up to a retort rice meal excellent in outer appearance by using a simple production process.

Abstract: A heat treatment device in particular for sausages of the co-extruded sausage type, has pipework extending between an introduction orifice and a discharge orifice through which the sausages emerge from the pipework a collecting device that is disposed above the introduction orifice, which emerges in the pipework at the introduction orifice and is intended to enable the sausages to be introduced into the pipework, a pump intended to propel hot water into the pipework upstream of the introduction orifice or in the collecting device the water level in the collecting device being higher than the level of the discharge orifice and the level of the introduction orifice the level of the introduction orifice is lower than the level of the top part of the coil, and the pipework has between the introduction orifice and the discharge orifice, a part taking the form of a coil in a descending spiral, and between the introduction orifice and the coil an ascending portion.

Abstract: An eco green cookware is provided, having a double-layered wall structure and comprising a heat transfer medium within a cavity of the double-layered wall structure. The eco green cookware comprises: a container comprising an inner shell and an outer shell, wherein upper parts of the inner shell and outer shell are rolled a number of times together to form a rolled joint, an upper part of the inner shell is provided with a concave member, a heat transfer medium is provided within the cavity, a first heat transfer member is inserted and installed at the bottom portion of the cavity, and a second heat transfer member is affixed to the bottom surface of the first heat transfer member; an inner cover comprising an inner peripheral portion in the form of an inverted “L” whose inside bend forms a round portion; an outer cover; and pressure release devices.

Abstract: An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Abstract: Disclosed herein are a steam generator capable of preventing water inflow into a cooking compartment and easily discharging water therefrom and a cooking apparatus having the steam generator. The steam generator includes a first part to store water therein, a second part extending from the first part and having a smaller width than the first part, a heater disposed in the first part to heat water in the first part, and a temperature sensor mounted to an outer surface of the first part to detect a temperature of the heater. Whether the steam generator lacks water is determined by detecting a temperature of the heater using the temperature sensor.

Abstract: A steaming oven having a collector plate disposed in an oven chamber. A collector plate is disposed above a boiling water reservoir in the oven chamber. The collector plate has a drain tube inserted into an overfill tube. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube. A barrier shields one or more water level probes or sensors from water turbulence, thereby providing reliable water level sensing by the water level probes or sensors.

Abstract: A griddle for cooking a food product includes an upper surface, a lower surface, a first side, a second side, a front side and a rear side. A serpentine passageway is formed on the lower surface. A collector tank is juxtaposed and secured directly in touching contact with the lower surface adjacent to the first side of the griddle and is in communication with the serpentine passageway. A boiler is juxtaposed and secured directly in touching contact with the lower surface adjacent to the second side of the griddle and is in communication with the serpentine passageway. Heat applied directly to at least one of the collector tank and the boiler for heating a fluid disposed therein and supplying the heated fluid to the serpentine passageway for providing heat for cooking a food product disposed on the upper surface of the griddle.