Abstract: A steaming oven having a clad plate bottom. The stainless steel clad material constitutes the bottom of the boiling water reservoir in the oven chamber. The stainless steel clad material is composed of a thin layer of stainless material clad to a thicker plate of base, heat conducting metal like steel, copper or aluminum.

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 steam system includes a cooking chamber, a housing comprising a volume of water and an inlet to receive steam, condensate, drain water, and/or weak steam from the cooking chamber, a sensor that detects a temperature of the water, a dispenser that sprays cooling water into the water to reduce the temperature of the water if the temperature exceeds a predetermined level, and an outlet to drain a portion of the water from the housing.

Abstract: A smoker device having a low profile fits beneath the lower most rack of an oven thereby allowing full use of all possible shelves of the oven. The smoker device comprises a uniquely shaped bi-level heater element that allows the smoker device pan to be cradled just above the bottom wall of the oven chamber. A method and system allow a processor control of the smoker device manually or automatically as a part of a programmed recipe.

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 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 drain tube inserted into an overfill tube disposed in the reservoir. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube.

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 drain tube inserted into an overfill tube disposed in the reservoir. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube.

Abstract: The present invention generally relates to a system and method for a table top food warming system for applying steam to various sized portions of food for cooking of the food, as well as injecting steam into the food itself to increase its internal temperature. A preselected amount of water is transported via a pump to a preheated steam chamber. Upon contact with the preheated steam chamber, the water is vaporized and exits as steam through holes in a portion plate holding the food serving.

Abstract: A gas cooking apparatus is disclosed having a gas combustion chamber with a single burner and a baffle enclosed therein. The baffle comprises a series of graduated restrictions designed to control the propagation of combustion gases through the combustion chamber. The baffle permits the use of a unique high power burner.

Abstract: An adjustable rotisserie basket assembly for use in a rotisserie oven that includes a basket having a mount for mounting the basket in the rotisserie oven, a bottom surface for supporting a food item, and a clamp having a surface for adjustably contacting, compressing and stabilizing the food item within the basket, wherein the clamp does not extend past the contacting surface in the direction of the food item, thus allowing the clamping means to adjust to the food item's unique dimensions.

Abstract: A door-mounted vibration-tolerant lamp assembly comprising: a brace for mounting the lamp assembly to an exterior surface of a door, the door mounting brace having a body section and at least one mounting bracket disposed outwardly from the body section; an elastic mount having a first and second mounting bracket, wherein the first mounting bracket is affixed to the mounting bracket of the door mounting brace and the second mounting bracket is capable of supporting a lamp thereon; at least one first resilient pad disposed between the first mounting bracket of the elastic mount and the mounting bracket of the door mounting brace such that the resilient pad absorbs a substantial amount of the vibration that is generated when the door is moved to a closed position; and at least one second resilient pad disposed on the elastic mount in closer proximity to the second mounting bracket than to the first mounting bracket such that the second resilient pad acts to dampen movement of the lamp and the elastic mount when

Abstract: A gas cooking apparatus is disclosed having a gas combustion chamber with a single burner and a baffle enclosed therein. The baffle comprises a series of graduated restrictions designed to control the propagation of combustion gases through the combustion chamber. The baffle permits the use of a unique high power burner.

Abstract: A cooking apparatus for automatically cooking and rotating a food product which comprises: a cooking chamber; a planetary assembly disposed within the cooking chamber which is capable of rotating the food product about the cooking chamber; a heater or burner disposed within the cooking chamber for cooking the food product; a venting damper disposed within the cooking chamber which is capable of releasing excess energy contained within the cooking chamber; a temperature sensor used for detecting the temperature in the cooking chamber; and a microprocessor which is capable of cooking the food product for a predetermined cooking time and maintaining the temperature in the cooking chamber in accordance with a predetermined cooking temperature by means of controlling the heater or burner and the venting damper such that the heater or burner remains in the "on" position during the entire cooking time while the venting damper is opened and closed as necessary to maintain the predetermined cooking temperature.

Abstract: A steam-jacketed kettle for cooking food includes a combustion chamber below the steam jacket. The combustion chamber is provided with an atmospheric gas burner for heating water in the steam jacket. The burner is disposed in an offset location at one side of the combustion chamber and a series of flue gas outlets are provided at the opposite side of the combustion chamber so that combustion gases tend to wash across the bottom wall of the steam jacket, for even heating. The flue gas outlets communicate with respective flue pipes that extend back through the steam jacket to a common flue gas collector, so that additional heat can be transferred from the gases in the flue pipes to the steam jacket.

Abstract: A gas burner system in which a turbulator disk is arranged between a burner and an opening in a combustion chamber aligned with the burner. The turbulator disk defines a central port and a plurality of peripheral voids adjacent to the central port. A burner flame, produced by ignition of a gas-primary air mixture, together with a quantity of secondary air, may be directed through the central port of the turbulator disk into the combustion chamber. A additional quantity of secondary air may be directed through the voids into the combustion chamber for combustion of the uncombusted gas from the gas-primary air mixture.

Abstract: A steam cooking device is described which contains a steam generating chamber having a heat exchanger therein. The heat exchanger is provided with baffles comprised of raised surface projections to create turbulent flow of flue gases through the heat exchanger which results in more efficient heating of the water in the steam generator chamber to create steam for use in cooking.

Abstract: A condensing apparatus for a steam cooking device comprising a heat exchanger for collecting steam from the cooking chamber of a steam cooking device and means for condensing the steam in the heat exchanger.

Abstract: A cooking vessel includes a kettle partially surrounded by a vapour jacket. An evaporator for containing fluid is mounted to the kettle and includes a tubular portion and is in fluid communication with the jacket to act as a vapour source for the jacket and to receive condensed fluid from the jacket. A burner is mounted to the kettle and located within the tubular portion of the evaporator.

Abstract: A float assembly for use in a steam cooking device and means for spraying a fluid toward the float assembly to keep mineral deposits and other scale from forming on the float assembly.

Abstract: A nozzle for use in a steam cooking device having a cooking chamber wherein the nozzle is positioned in a side wall of the cooking chamber, the nozzle comprising a body portion having therein an aperture and having first and second disks positioned on each side of the aperture and wherein steam enters the cooking chamber through the aperture.