Abstract: A food cooking device includes a cooking structure defining a volume for receiving food product to be cooked, and a heating arrangement for heating food product within the volume. The heating arrangement includes a gas burner system that includes a blower and fuel gas flow feed device arranged such that operation of the blower draws in ambient air and the flow of ambient air through the blower in turn draws fuel gas from the fuel gas flow control device such that a ratio of fuel gas to ambient air remains substantially the same regardless of blower speed. A burner is connected to receive the fuel gas and ambient air mixture from the blower. A controller is connected for controlling blower speed, the controller configured to vary the blower speed between at least two different non-zero blower speeds.

Abstract: A stacked steam oven construction with a nested stacking component is described.

Abstract: Cooking, smoking and aromatization device which consists of a casing or container (1) comprising a plurality of sealed compartments (2, 3, 4, 5) communicating with the main cooking chamber (6) by means of a plurality of channels or ducts (7) which are controlled by a plurality of valves (8a, 8b, 8c, 8d), there being at least one for each of the sealed compartments (2, 3, 4, 5) so that the contents of each of said sealed compartments are supplied to the central cooking compartment (6) with a constantly controlled flow.

Abstract: A combination oven provides for a catalyst chamber for heating and treating a bypass portion of the air circulated within the cooking chamber at a high temperature using a catalyst to process cooking fumes without substantially elevating the desired cooking temperature.

Abstract: A cooking rack accessory for steaming food and a method thereof. The cooking rack accessory comprises of a support frame that includes a toroidal fluid reservoir configured to store a fluid. A manifold is disposed above the fluid reservoir and is in fluid communication with the fluid reservoir. A toroidal steam chamber is disposed above the manifold and is in fluid communication with the manifold and the fluid reservoir. A plurality of coupling members is coupled to the support frame and configured to selectably couple to a cooking rack. The coupling members are elongated members extending from the fluid reservoir and arch over a cooking rack. A plurality of steam apertures is disposed through the steam chamber to release steam. A selectably sealable fill aperture includes a spout member coupled to a funnel member, which is all in fluid communication with each other and with the fluid reservoir.

Abstract: Provided is a cooker. A carbon heater used as a convection heater is supported by a heater bracket and heater supporters, and light and heat generated from the carbon heater are transferred to the inside of a cooking chamber through convection, conduction, and radiation.

Abstract: An oven according to some embodiments includes an oven chamber in which food is cooked, a heating element, a fan, a sensor for sensing the temperature of the oven chamber, a remote input device, and a controller configured to receive a signal from the remote input device and to change the fan or heating element based at least in part upon the signal received from the remote input device. In a method of operating the oven according to some embodiments, the oven enters an operating mode from an energy-savings mode responsive to receiving an signal from a remote device.

Abstract: A user-manipulable apparatus uses a steam generator responsive to pressure while also allowing the user to increase or decrease cooking speed, water consumption and energy efficiency of a steam cooker as desired. In one exemplary embodiment, a steam cooker includes a variable-area vent orifice and a steam generator responsive to pressure in the cooking chamber. If the pressure in the cooker is lower than desired, more steam is generated until the pressure reaches a predetermined set point. If the pressure is higher than desired, steam generation is slowed or stopped until the pressure lowers to a predetermined set point.

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 protruding portion 100 having a sloped surface 100b sloped against a ceiling surface is provided on the ceiling side of a cooking chamber 20. Superheated steam from a steam temperature-raising device 50 is blown off from first ceiling steam blowoff openings 101 provided in a flat surface 100a of the protruding portion 100 toward a bottom face within the cooking chamber 20, while the superheated steam is blown off from second ceiling steam blowoff openings 102 provided in a sloped surface 100b of the protruding portion 100 toward the side face within the cooking chamber 20. The superheated steam blown off from these steam blowoff openings 101 and 102 is effectively supplied to upper-and-back surface of a heating object 90 rested in the cooking chamber 20 so as to be spaced from the bottom face of the cooking chamber 20.

Abstract: A self-cleaning convection oven includes a cabinet defining an interior cavity for cooking a food product; a door moveable between an open position and a closed position for allowing access to the interior cavity; one or more heating elements positioned in the interior cavity for delivering heat to the interior cavity; a fan positioned within the interior cavity; and a plumbing system operably connected to a water supply for delivering water into the interior cavity of the oven through a first nozzle positioned near the fan. The plumbing system of the self-cleaning convection oven further also delivers a cleaning solution into the interior cavity of the oven.

Abstract: A cooking device has a casing 1, a heating chamber 8 provided in the casing 1, an exhaust tube 18 for guiding exhaust from inside of the heating chamber 8 through an electric component chamber 9 in the casing 1 to front face side, and a dew receiving container 4 that is provided on front face side of the casing 1 and that receives and diffuses the exhaust from the exhaust tube 18 to outside of the casing 1.

Abstract: A steam cooking appliance apparatus includes a muffle unit which at least partially bounds a cooking chamber. The muffle unit has a muffle element which forms a boundary surface of the cooking chamber in at least one operating state. The boundary surface of the cooking chamber has a cooking fat adhesion which is lower than a cooking fat adhesion of stainless steel. At least one cleaning unit is provided for cleaning at least part of the muffle unit.

Abstract: The present invention relates to a cooking oven with at least one convection heating device (20). The convection heating device (20) is arranged in a rear wall (16) of the oven cavity (10). The convection heating device (20) includes at least two fans (26) and at least one ring element (28). The fans (22) are arranged side-by-side at the rear wall (16). A steam generator is provided for generating steam. At least two steam injectors (30) are provided, wherein each steam injector (30) corresponds with at least one fan (26). The steam injector (30) is directed along the radial axis of the corresponding fan (26), so that the steam is injected along the radial axis of said fan (26).

Abstract: A steam oven with a housing defining a cooking cavity therein and a door for accessing the cooking cavity. A water reservoir may be provided configured to hold a quantity of water that is turned to steam using a heating element. The oven may include one or more a steam supply conduits for directing steam generated in the water reservoir to the cooking cavity. A pressure sensor may be provided to detect a pressure within the cooking cavity. A control circuit regulates the heating element based on a pressure detected by the pressure sensor. However, the control circuit includes a quick recovery feature that turns on the heating element for a period of time regardless of whether the pressure within the cooking cavity is greater than a threshold pressure.

Abstract: An oven according to some embodiments includes an oven chamber in which food is cooked, a heating element, a fan, a sensor for sensing the temperature of the oven chamber, a remote input device, and a controller configured to receive a signal from the remote input device and to change the fan or heating element based at least in part upon the signal received from the remote input device. In a method of operating the oven according to some embodiments, the oven enters an operating mode from an energy-savings mode responsive to receiving an signal from a remote device.

Abstract: A heat-cooking apparatus includes blowing means (100) that blows cooling air to an opening (20a) of a heating chamber (20) when a door (11) is opened after steam is supplied to the heating chamber (20) for preparatory operation before heat-cooking or for heat-cooking itself. More specifically, after steam is supplied to the heating chamber (20), when the door (11) is opened, the blowing means (100) drives a conventionally existing cooling fan (101) to suck in cooling air from outside the apparatus, and deflects the cooling air toward the opening (20a) of the heating chamber (20) with a decoration box (102) so that the cooling air is blown to the opening (20a) so as to pass sideways substantially across it. Thus, the cooling air mixes with high-temperature steam that tends to overflow frontward as soon as the door (11) is opened, and thereby lowers the temperature of the steam. This surely prevents the user from being hurt, as by being burnt, with the overflowing steam.

Abstract: A steam oven for cooking food placed in a vacuumized and sealed pouch comprises an user interface and an electronic control unit adapted to select a predetermined heating temperature on the basis of a food category chosen by the user and of a maximum predetermined load of food for each sealed pouch, and to select a heating time according to a predetermined reduction of food pathogens.

Abstract: A superheated stream grill includes a heating tray to serve as a heat source for heating and cooking the food materials. In addition, it also provides a function of heating food materials by using a superheated stream. The grill has a heating system for generating the superheated stream. The heating system atomizes the water molecules to form mist by means of the supersonic vibration, and then the mist is heated and converted into the superheated stream. The superheated stream is injected and sprayed onto the food materials. In this way, the mouth feeling of the food materials after cooking is much better and the time for cooking is also reduced.

Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life.

Abstract: A heating cooking apparatus including a body, a steam container, a steam heater, and a heater covering portion. The body has a cooking compartment in which food is disposed. The steam container includes a chamber, a water supply portion to supply water into the chamber, and a steam discharge portion to discharge steam generated in the chamber into the cooking compartment. The steam heater has a chamber bottom forming portion that is coupled to a lower end of the steam container so as to cover a bottom of the chamber and adapted to heat water supplied into the chamber. The heater covering portion is configured to cover a rim of the steam heater. Covering the rim of the steam heater using the heater covering portion alleviates the risk of power leakage accidents caused when water at the outside of a steam generator comes into contact with the steam heater.

Abstract: A baking oven includes an oven housing which has a baking chamber for receiving a baking carriage, a heating device, a fan which generates a flow of a heating medium from the heating device into the baking chamber and back, and a steam system which is arranged in the baking chamber and comprises at least one metal heat storage body and a water supply device. The system described herein provides a baking oven of the type in question in such a way that the thermal energy is optimally used. The steam system is next to a steam heater, which is formed by at least one exhaust gas channel, which runs in a wall of the baking chamber and conducts the exhaust gas of a burner out of the oven housing.

Abstract: It is an object of the invention to provide a cooking device and a cooking method which can quickly discharge a steam supplied into a heating chamber from the heating chamber and can cook an object to be heated through uniform steam heating by setting the steam in the heating chamber to have a suitable temperature for the cooking. A cooking device (100) for supplying a steam S to a heating chamber (11) accommodating an object M to be heated, thereby heating the object M to be heated includes steam supplying means for supplying the steam (S) to the heating chamber (11), and air discharging means for discharging the steam supplied to the heating chamber (11) from the heating chamber (11).

Abstract: A food processor has a base seat; a processing chamber installed on the base seat; a rotary roller for containing food, which is driven by a motor and rotablely disposed in the processing chamber and cooperate with said processing chamber coaxially; a steam generating unit is installed in the base seat, the steam outlet of the steam generating unit stretches into the processing chamber. Steam is used to heat and cook the nuts, frozen food and other food, because of the rotary roller, the rotation of the rotary roller can drive the hot steam to be fully distributed in the whole processing chamber. The surface of the food can fully contact the hot steam. The food is heated and cooked evenly, the processing speed is quicker, and the taste is unified.

Abstract: An oven for cooking food, the oven comprising: an enclosure (2) for receiving the food to be heated and for containing a cooking atmosphere, the enclosure (2) comprising two horizontal walls forming respectively a bottom wall (9) and a top wall (10), interconnected by at least two vertical side walls (7, 8), the enclosure (2) being closed by at least one door (5) that is likewise vertical, and communicating with the outside via an exhaust opening (28) for exhausting gas inside the enclosure (2) and at a pressure above atmospheric pressure; and a heater device (11) for heating the cooking atmosphere.

Abstract: An apparatus and method for cooking with steam in a cooking appliance by forming the steam from atomized particles of water.

Abstract: The invention relates to an oven (1) comprising a preparation space and a device for heating the content thereof, and further provided with means for releasably connecting steam module (18) to the heating device. In this way a convection oven may be converted into a steam oven. The heating device may be arranged in a housing (4), and the connecting means may comprise attachment points (19, 20) arranged on an outer wall of the housing for parts of the steam module (18), like a condenser (31), supply and discharge valves (34, 35) and a pressure sensor (36).

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 pressureless or atmospheric steamer for cooking food with a high cooking efficiency has a cooking compartment with an outlet for steam and condensate that feeds to a tempering tank via an outlet conduit. The outlet conduit is spaced closely from the controlled water level in the tempering tank, and is in fluid communication with the atmospheric vent to create an open steam cooker. A steam generator is adjacent the cooking compartment and has a water reservoir, a heat exchanger secured within the reservoir in a heat-transferring relationship at an exterior surface of the heat exchanger with the water held in the reservoir, and a heater that supplies heat to the interior of the heat exchanger. The tempering tank has a drain and level controls for a water supply held in the tempering tank.

Abstract: In a ceiling part of a heating chamber, a sub-cavity is provided in which a steam-heating heater is housed. Steam generated by a steam generating device is heated by the steam-heating heater inside the sub-cavity to be brought into an overheated state, and is then jetted out through upper jet holes provided in the ceiling part of the heating chamber and through side jet holes provided in lower parts of the side walls of the heating chamber at both sides thereof. Food is supported on a rack to be in a state floating above the floor surface of the heating chamber, and, through the side jet holes, steam is jetted toward under the food.

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: An oven for heating a product is provided. The oven includes a partially enclosed housing with an inlet opening and an outlet opening and a conveyor to move a product through the housing. The oven additionally includes a steam system for boiling liquid with an associated steam pipe and a heating element provided within the housing.

Abstract: Midway along an outer circulation passage provided outside a heating chamber, a steam generating device is arranged, and, through the outer circulation passage, steam is fed to the heating chamber. A control device controls a steam generating heater arranged inside the steam generating device and a vapor heating heater provided in a space through which an air stream flowing through the outer circulation passage is returned to the heating chamber, and forms a cooking sequence by using, singly or in combination, a first heating mode that uses superheated steam obtained as a result of the steam being heated with the vapor heating heater and a second heating mode that uses hot air or radiation heat obtained by making the vapor heating heater produce heat without supply of steam.

Abstract: An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.

Abstract: The invention relates to a cooking appliance (10) comprising a cooking chamber (11) with heating elements (12) and a water supply (30) that has a water outlet (33) and is fed by an outer water supply line (40). The water supply (30) is provided with at least one intermediate water storage tank (45) with a pre-determined inner volume (46) that can be filled with water and is fed by the outer water supply line. The filling and emptying of the inner volume (46) of the at least one intermediate water storage tank (45) can be temporarily blocked by means of a three-way valve or two-way valves. The water from the inner volume (33) of the at least one intermediate water storage tank (45) can be emptied via the water outlets (33) in order to generate steam in the cooking chamber (11). The emptying of said at least one intermediate water storage tank is especially periodical or clocked.

Abstract: In a steam cooker, a tray-shaped case (51) of a steam temperature-raising device (50) has a recessed part (51a) into which steam from a steam generator flows through steam supply ports (95A, 95B, 95C) provided in a first sidewall (91). The recessed part (51a) has a planar shape roughly symmetrical with respect to a center line (L) of a steam flow entering through the steam supply ports (95A, 95B, and 95C). First and second steam superheaters (52, 53) are placed in the recessed part (51a) of the tray-shaped case (51) so as to be symmetrical with respect to the center line (L). A spiral heat radiation fin (56) having a fin pitch of 10 mm or less is wound around the first steam superheater (52). The tray-shaped case (51) is placed on a ceiling panel of a heating chamber and at steam outlets with an opening of the recessed part (51a) directed downward.

Abstract: A steam generator for cooking devices has a vessel and a heating device. Water to be evaporated is contained within a free volume of an inner chamber of the vessel, which forms a water-guiding region. This water is heated through a heating device at least up to boiling temperature, whereby steam is generated that flows along a steam-guiding region of the vessel. The heating device is a thick-film heating device applied to the surface area of the vessel on the water-guiding region. Both the water and the steam flowing past cool the heating device as the water level drops.

Abstract: A cooking apparatus is disclosed. The cooking apparatus includes an apparatus body, a cooking chamber defined in the apparatus body for cooking food, and a door for opening and closing the cooking chamber. The cooking chamber has an inner wall surface-treated by plasma.

Abstract: A combination steamer is described that has a cooking chamber which is externally delimited by a floor, walls, and a door. A steam generator and a first heater disposed on at least one of the walls are assigned to the cooking chamber. The floor is provided with a second heater. Both heaters are disposed outside the cooking chamber. The floor is formed as a cook top provided with the second heater. The walls are each in the form of a heating panel provided with a first heater. The cook top is retractable from the cooking chamber in the manner of a drawer. Thus food can be cooked on the cook top when the cook top is either inside or outside the cooking chamber.

Abstract: Disclosed is a steam oven to cook food in a cooking chamber by use of steam. More particularly, disclosed is a steam generator of a steam oven, which can simplify the configuration of a device required to generate steam and is detachably attached to a cabinet to assure easy cleaning and washing thereof. The steam generator includes a single body having an inner space divided into a water supply compartment and a boiler compartment by a partition, the water supply compartment having a water pouring hole, and the boiler compartment having a heater and a steam discharge hole. Also, a water supply passage is defined between the water supply compartment and the boiler compartment. This configuration has the effects of achieving improved workability and reduced manufacturing costs of the steam generator and also, of overcoming a limit in the inner volume of a cooking chamber of the steam oven.

Abstract: A pastry tray includes a body having an outer region and an inner region. The inner region includes at least one aperture extending therethrough. The pastry tray also typically includes at least one leg extending at least partially vertically downward from the body. When the pastry tray is arranged on a container containing a heated liquid, heat and steam from the heated liquid pass through the at least one aperture. When a pastry is arranged on the pastry tray, the heat and steam act to warm, and in some cases soften, the pastry.

Abstract: A method for steam cooking includes introducing steam, from a steam generator device, into a food cooking container through a supply conduit so that at an inlet opening to the food cooking container the steam enters tangentially to a wall of the food cooking container. The generation of steam is controlled by a control system so as to provide a difference between the pressure in the supply conduit and the pressure in the interior of the food cooking container of at least 1 kPa.

Abstract: An apparatus for cooking foods comprises a cooking chamber provided with humidity-detecting device arranged in such a way as to detect the humidity in said cooking chamber, wherein said humidity-detecting device comprises a capacitive sensor; a system for controlling the humidity in a chamber for cooking foods comprises a humidity detecting device provided with a capacitive sensor.

Abstract: A steam convection oven (10) has a cooking chamber (14) that has an exterior side (15) and an opening for the introduction of steam into the cooking chamber (14). The steam convection oven (10) also has a water reservoir (30) and a steam generator (60) fluidly connected to the water reservoir (30). The steam generator (60) has a steam outlet and converts water from the water reservoir (30) to steam. A steam distribution network is connected to the steam outlet and the opening in the cooking chamber (14) so as to introduce steam into the cooking chamber (14). The steam distribution network has at least one steam inlet device that is connected to the exterior side (15) of the cooking chamber (14) and which is in communication with the opening in the cooking chamber (14). Electronic control circuitry (82) configures the steam convection oven (10) in one of a plurality of cooking modes and provides electrical power to components of the steam convection oven (10).

Abstract: A superheated stream grill includes a heating tray to serve as a heat source for heating and cooking the food materials. In addition, it also provides a function of heating food materials by using a superheated stream. The grill has a heating system for generating the superheated stream. The heating system atomizes the water molecules to form mist by means of the supersonic vibration, and then the mist is heated and converted into the superheated stream. The superheated stream is injected and sprayed onto the food materials. In this way, the mouth feeling of the food materials after cooking is much better and the time for cooking is also reduced.

Abstract: A method of operating a household oven to cook vegetables using steam during a cooking cycle.

Abstract: An oven comprises a cooking cavity, a steam generator operably connected to the cooking cavity for introducing steam into the cooking cavity, and a portable vessel removably mounted to the oven for supplying water to the steam generator and receiving drain water from the steam generator.

Abstract: An oven construction includes a floor construction for the baking chamber.

Abstract: A steam cooking system includes a steam cooking chamber having an access door and a drain for draining condensate from the steam cooking chamber along a drain path. A steam generator unit heats water to generate steam. The steam generator unit is connected for delivery of steam from the steam generator to the steam cooking chamber via a first steam path during a cooking operation. The steam generator unit is also connected for delivery of steam from the steam generator to the drain path via a second steam path during a steam flushing operation.

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.