Abstract: A steam generator has a water container and an upper heating device and a lower heating device, a first temperature detection device covering a temperature detection area including the area covered by the two heating devices, a control device for monitoring and evaluating the first temperature detection device and for controlling the activation state of the two heating devices. A flat first temperature detection device covers the outside of the container, and a second spot-like temperature sensor is located on the water container in a region of an upper border of the upper heating device. Both temperature detection devices are used to activate and deactivate the two heating devices such that at first the lower heating device is activated to start generating steam as fast as possible.

Abstract: Disclosed is a device and a method for introducing liquids into meat containing bones and/or cartilage or connective tissue, e.g. in the slaughtered body of poultry as well as in legs and belly meat, in order to treat, season, and/or preserve said meat. The aim of the invention is to create a device and a method which make it possible to simultaneously introduce exactly defined, even very small quantities of water, brine, preservatives, seasoning liquids, and/or other liquids in a manner that is adapted to the anatomy of the body of the slaughtered animal, even into meat containing bones and/or cartilage or connective tissue, within a very short period of time on almost any conveying unit, even an existing one, and even on a slaughtering conveyor belt, without using any needle while being highly effective and highly reliable, having a robust structure, and providing minimal tolerance of the injected quantity. Said aim is achieved by a device for introducing liquids into meat, comprising a base frame (1).

Abstract: Disclosed is a device and a method for introducing liquids into meat containing bones and/or cartilage or connective tissue, e.g. in the slaughtered body of poultry as well as in legs and belly meat, in order to treat, season, and/or preserve said meat. The aim of the invention is to create a device and a method which make it possible to simultaneously introduce exactly defined, even very small quantities of water, brine, preservatives, seasoning liquids, and/or other liquids in a manner that is adapted to the anatomy of the body of the slaughtered animal, even into meat containing bones and/or cartilage or connective tissue, within a very short period of time on almost any conveying unit, even an existing one, and even on a slaughtering conveyor belt, without using any needle while being highly effective and highly reliable, having a robust structure, and providing minimal tolerance of the injected quantity. Said aim is achieved by a device for introducing liquids into meat, comprising a base frame (1).