Abstract: An infrared cooking oven is provided with a rotatable spit which is hollow and is connected to a boiler producing steam which is fed into the spit and through orifices of the latter into meat mounted on the spit. The internal steam cooking coupled with the combined infrared and steam cooking of the exterior, reduces substantially the cooking time while ensuring that the meat will not dry out.

Abstract: The invention relates to an appartaus for the heat treatment of foods, particularly for the cooking of meals by means of steam or a steam/hot air mixture with a cooking area and a steam supply regulatable subject to a sensor and with, a sensor tube connecting the cooking area to the ambient being provided.

Abstract: An oven for preparing food products such as pizza including three chambers which are serially connected and through which a conveyor carries a food product which may be received in an open-topped pan or which may be placed directly on the conveyor. The center chamber includes steam impingement structure for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure for impinging jets of hot gas onto the bottom surface of the container of the food product. The first and last chambers in the oven include hot air impingement structure for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.

Abstract: The conversion operation of a cooking apparatus which is initially operated using heated air at approximately 250.degree. C., to an operation using water vapor is made possible in a short period of time and without danger by lowering the temperature to approximately 100.degree. C. in the cooking space wall prior to steam or water vapor operation.

Abstract: A cooking oven for cooking foodstuffs with either steam or forced convection hot air. In the steam mode, steam is continuously generated in the oven cavity. Alternatively, in the convection mode, the amount of moisture supplied to the cavity is controlled. A fan circulates the air or steam in the oven cavity. The steam is generated by means of a slinger cup to which water is supplied and from which water will flow in a thin film over an edge portion of the cup to be slung outwardly and to be atomized thereby by centrifugal force. The atomized water is then caused to flow, by means of the fan, over a heater to be heated thereby whereby the atomized water flashes into water vapor or steam. The oven is operated at atmospheric pressure. Food juices and condensed steam or water vapor which collect in the bottom of the oven will be drained therefrom by means of a drain which is open to the atmosphere. The oven temperature is selectively variable by means of an automatic control.

Abstract: A heater cabinet which utilizes a source of steam heat to elevate to a predetermined working temperature various industrial containers and the contents thereof. Containers suitable for use with the heater cabinet include barrels, drums, pails, nondisposable and disposable liquibins, and the like. In a preferred embodiment the cabinet includes a plurality of insulated walls which define an enclosure. Access to the enclosure is provided by a pair of swinging doors hinged to the front wall of the cabinet. Mounted near the bottom of the enclosure is an open grate for supporting containers placed within the enclosure for heating. Beneath the grate and contiguous therewith is a steam coil for connection to a source of steam which imparts heat into the enclosure. Below the steam coil is a drip pan for collecting and containing any spillage or drippage which may inadvertently flow from the container.

Abstract: The invention relates to a process for operating an apparatus having a cooking area for the heat treatment of food, the heated cooking area being at least partly actively cooled prior to the introduction of new food.The invention also relates to an apparatus for the heat treatment of food with a cooking area, in which an inadequate cooking area temperature can be indicated prior to starting a heat treatment, e.g. by means of an optical and/or acoustic signal generator and/or whose cooking area is at least partly actively coolable.

Abstract: Nonpressurized steam cooking is effected utilizing an instantaneous steam generator which intermittently feeds steam to a container for the foodstuff in an enclosure. The space between the enclosure and the container is heated by heating means independently of the steam boiler so that the walls of the container are at a temperature above 100.degree. C. so that steam condenses substantially exclusively on the food rather than on the container walls and steam wastage is minimized.

Abstract: A steamer having a base, a water reservoir, a heater for heating the same and a vented cover. The steamer includes a plurality of different cooking surfaces so that a variety of different foods can be steamed at the same time and may include a reversible cooking liquor collector tray for either collecting condensate and liquors during cooking or returning all condensate to the water reservoir. The liquors collected by the tray may be delivered to a reservoir or cup which can be removed from the steamer to make sauces or the like.

Abstract: The invention involves the generation of dry hot steam to be drawn into an oven cooking cavity where the steam is allowed to contact dough pieces on a baking plate in order to bake French bread with a glossy appearance and a hard crust, for example. In one embodiment, the cooking cavity is partitioned in the top thereof to form a steam generating chamber which receives therein a supply of water to convert it into hot steam with the heat from an upper gas burner located beneath the chamber. The upper gas burner and a lower gas burner located beneath the baking plate may be of forced combustion type and a perforated burner tube has provided along the length thereof a flame transmitting member which is divided into a plurality of segments mounted with a proper gap between two adjacent ones thereof to accommodate the thermal expansion of the segmented flame transmitting member and the tube per se.

Abstract: There is disclosed herein an apparatus for the steam treatment of foods. The apparatus includes a cooking area, a steam supply line to the cooking area and an open front having a hinged cooking area access door associated with the open front. A trough is provided below the door for collecting steam condensate. The door has a drain channel extending along the lower ledge of the door for the width of the door. The drain channel includes an opening adjacent the lower door hinge and above the collecting trough for direction condensate from the channel to the trough.

Abstract: A method and apparatus for heating food quickly and efficiently include a modified, steam-heating apparatus having a special cup holder with a suitable cup for use with the holder. This cup suitable for use with a cup holder is used to steam heat pasta, sauces and other foods, to thereby bring the foods up to eating temperature very quickly. This cup is designed to be temporarily secured to the steamer by a spring loaded, firm holding device which permits the steam to be injected at the edge of the cup.

Abstract: A new and useful method and apparatus for processing food at selected temperatures including food holding cabinet; food support means disposed within the food holding cabinet to receive the food to be processed; a liquid reservoir to hold a selected liquid to be evaporated from a surface thereof; first heater to heat the liquid to be evaporated to a first temperature, second heater to heat air in the food holding cabinet to increase the temperature of the air in the food holding cabinet to a second temperature where the operation of the first and second heaters can be simultaneous.

Abstract: An improved steam heating apparatus is provided for top heating of food items such as pastries, rolls, sandwiches or the like to render them appetizing in appearance and taste, and, in particular, for melting garnishes or toppings such as cheese on food items and simultaneously heating the food item prior to serving. The top-firing steamer comprises a generally flat, heated, steam-generating platen which defines a steam-generating chamber; a food steaming chamber located under the platen; and a plurality of raised perimeter apertures extending perpendicularly through the platen to allow steam to effuse downwardly from the steam-generating chamber into the food steaming chamber below, while preventing unvaporized water collected on the heated platen from draining into the food steaming chamber.

Abstract: A baking oven has a baking chamber in which plate members carrying the baking good are stepwisely conveyed along an endless path. The baking chamber has a charging and discharging opening through which a branch of this endless path is fed to a charging and discharging station located outside of the baking chamber. Hot air is blown into the baking chamber by means of a blower. In order to prevent that the hot atmosphere within the baking chamber escapes through the charging opening, this opening can be closed by a closure means actuated in synchronism with the steps of movement of the plate members. Further in synchronism with this actuation, a change-over means is actuated which guides the hot air either into the baking chamber or into a by-pass-channel leading back to the blower.

Abstract: A baking oven comprising a housing having a proofer compartment and a baking compartment. Doors are provided for access to the compartment. Support racks are disposed in the compartments for supporting dough products therein. A heating element and conduit are associated with the proofer compartment for recirculating hot humid air therein. The baking compartment has a rear wall supported in spaced relationship to interior surfaces of the baking compartment to define an outer circumferential convection opening thereabout. An air intake port is provided in the rear wall and an impeller fan draws air through the intake port and directs it through heating elements and then expels it through the circumferential opening forwardly of the rear wall creating a recirculated heated air flow distributed through the baking compartment.

Abstract: A compact steam cooking unit includes a compartment for holding fresh or frozen food to be cooked by steam and an associated gas-fired generator of steam which are combined in a fully self-contained appliance which requires only conventional utility connections and can be mounted on a counter-top. The steam generator includes a powered burner firing into one or more fire tubes which are submerged in water which is maintained at a desired level in a water chamber. Steam derived from heating of the water passes from the water chamber through ports into the cooking compartment where it contacts the food to be cooked.

Abstract: An oven and method for cooking food products. The oven comprises an elongated housing having an inlet for food products to be cooked in the oven and an outlet for emitting cooked food product from the oven, together with means for heating a gaseous cooking medium in the housing for cooking the food products therein, and a plurality of vertically tiered endless conveyors for passing the food product back and forth through the housing during the cooking process, whereby an oven taking less floor space for a predetermined flow path extent of cooking various food products, is provided.

Abstract: A method and apparatus for cooking an egg is disclosed wherein a grill surface is provided for supporting an egg thereon and wherein a steam containment enclosure is provided to cover the grill surface. A shelled egg is placed on the grill surface under the steam containment enclosure. The grill surface is heated by, and steam is injected within the steam containment enclosure from, a single source of pressurized steam whereby at least the bottom portion of the egg is grilled or fried with an upper portion of the egg being simultaneously basted with steam.

Abstract: A steam cooking utensil is disclosed which includes a base; a boiling water reservoir and a condensate trough defined by the base; and a heater disposed centrally to the boiling water reservoir, mounted in the base, and coupled to a thermostat also mounted in the base. The condensate trough is disposed in annular relationship to the boiling water reservoir. A food tray defining a imperforate central surface and an array of peripheral aperatures is supported such that the imperforate surface is vertically aligned with the boiling water reservoir and the array of peripheral apertures is vertically aligned with the condensate trough. A cover having a bottom opening defined by a rim is positioned over the food tray, condensate trough and boiling water reservoir, such that the rim cooperates with an outer peripheral lip of the condensate trough to form a seal. The disclosed steam cooking utensil operates to cook food quickly, cleanly and efficiently.

Abstract: Apparatus heats foodstuffs with a steam-air mixture circulated by a blower in the cooking chamber. The chamber has a controllable vapor vent at its top. A temperature regulator is located in the connection of the cooking chamber to the outer air located at the bottom of the chamber. A pivoted drain pipe coupled to the connection separately discharges condensed steam and food juices or fat.

Abstract: A steam heating unit for heating and freshening food products having a food compartment enclosed by a pivoted cover or lid and a heat exchanger assembly for generating and superheating a charge of steam. The heat exchanger assembly comprises a heater plate having an electric resistance heating element therein and a heater plate cover disposed over the heater plate. The heater plate cover includes a plurality of ribs or barriers which form with the heater plate a steam generating chamber and a pair of steam superheating chambers. A charge of water is directed onto the heater plate upper surface, which converts the water to steam that then passes through a pair of throttling passages into the superheating chambers. In the superheating chambers, the steam is dried and superheated and then flows through a plurality of passages into the food compartment where it heats the food contained therein and imparts a limited amount of moisture to freshen it.

Abstract: A steam cooker comprising a heating chamber and integral steam-generating chamber in open communication with the heating chamber such that steam generated in the steam-generating chamber flows freely from the steam-generating chamber into the heating chamber, a cooking chamber supported in the heating chamber in a position to be exposed throughout the major portion of its entire surface to the steam in the heating chamber and orifices in certain of the exposed surfaces of the cooking chamber through which steam is admitted to the cooking chamber.

Abstract: An assembly for steam heating or cooking given food products, particularly hot dogs and buns, is disclosed herein along with its method of operation. The assembly includes a housing having at least one internal cooking chamber, a chamber inlet door a vertically lower chamber outlet door and a downhill ramp extending between the two doors within the chamber. The ramp serves to support one or more food supporting trays successively placed in the chamber while the latter is maintained at a preset temperature by introducing steam therein in a controlled fashion. All of the trays within the chamber move down the ramp one at a time, toward the exit door and are removed from the chamber, again one at a time, in the order in which they were placed therein. This assures that one tray does not remain in the chamber too long while another is taken out too soon.

Abstract: A storage device for processed foods comprising a sealed storage chamber, an air passage provided in the storage chamber so as to extend along an inner surface thereof and having a suction port and a discharge port at upper and lower sections thereof, respectively, to permit the air to be circulated in the storage chamber, a fan provided in the air passage, an air heater provided in the storage chamber, a steam generator opened into the storage chamber, a temperature sensor and a humidity sensor provided in the storage chamber, and an electric circuit. The temperature in the storage chamber is regulated by the electric circuit to a predetermined level and thereby maintain the temperature therein substantially at a required level automatically. The humidity in the storage chamber is also regulated by the electric circuit to a predetermined level and thereby maintain the humidity therein substantially at a required level automatically.

Abstract: A fast warmup, high capacity, no splash, self-cleaning humidifier for a proof box. The device has an aluminum steam generating heater pan including at least one electrical heating element cast into its base. A reservoir and a float controlled valve attached to the heater pan by a dog leg conduit keeps the level of water in the heater pan at a depth of about one-half inch. The heater pan is mounted for rotation about a horizontal axis, and a drip pan is located beneath the heater pan. For cleaning of accumulated minerals, scale and the like from the heater pan, the heater pan is allowed to heat to over 212.degree. F. while dry. Cooler water from the reservoir is then suddenly added to the hot, dry heater pan resulting in the removal of said accumulated minerals, scale and the like from the heater pan due to thermal shock and the vigorous boiling of the added water. The contents of the heater pan are then dumped into the drip pan by rotating the heater pan about said horizontal axis.

Abstract: A baker's oven of the type having an oven compartment with a loading door, and containing heating means and a horizontal support, rotatable about a vertical axis, for articles to be baked, has steaming means for producing steam within the oven compartment, such steaming means including a metal body in the upper part of the oven compartment and heated by the heating means, a passage in the body receiving, from any suitable source, water under pressure which is expelled in finely divided form through nozzles into the compartment, the nozzles being directed away from the doorway and in the direction of rotation of the rotary support.

Abstract: A steam processor for preparing or warming food items. The processor includes a cooking chamber having a steam inlet and outlet, and an adjacent steam generator for supplying steam to the chamber. The steam generator includes a water level control system for maintaining a water level within the generator within predetermined limits and an immersion heater for vaporizing the water. A steam control is provided that regulates the heater to control the rate at which steam is produced and flows into the cooking chamber. The processor includes an automatic drain feature which discharges any water within the steam generator whenever power to the processor is terminated. A steam condenser that condenses steam exhausted by the chamber is disposed near the outlet of the cooking chamber. The condenser precipitates a sub-atmospheric pressure at the outlet which serves to purge air from the chamber and enhance the flow of steam into the chamber.

Abstract: A convection oven has a chamber receptive of a rack across which heated air is circulated. At the downstream side of the air path through the chamber there is a steam generator having a heat accumulator comprising blocks of high thermal conductivity carried on a series of carriers arranged in a parallel superposed vertical stack. At the outset of a baking cycle, water is caused to flow downwardly within the vertical stack against the blocks to generate steam and water vapor which is circulated across the unheated product being baked to control the browning and crispiness of its outer surface.

Abstract: A proofing cabinet for treatment of dough preparatory to baking in which an upright cabinet having a swingable front door has support brackets on the inside for receiving trays of dough while in the bottom of the cabinet there is detachably inserted an assembly consisting of a lower portion which contains an electrically heated tray for receiving water thereby to supply water vapor to the interior of the cabinet while upstanding from the rear end of the assembly is an electric heater contained within a vertical flue chamber. The vertical flue chamber with the electric heater therein induces circulatory flow of air within the cabinet while maintaining the air at such temperature that condensation of water vapor inside the cabinet walls is inhibited.

Abstract: A steam pressure cooker is provided with a normally open drain valve connected to the bottom of the cooker pressure vessel and having a relatively large flow capacity to drain liquids and food particles. A separate exhaust pipe of restricted capacity is also connected to the vessel and controlled by a separate valve. Steam is supplied to the pressure vessel through an inlet source, and with the drain valve closed the restricted exhaust pipe allows pressure to rise in the vessel since flow through the restricted pipe is less than the inlet flow. Controls are provided for closing the main drain valve and the restricted exhaust pipe separately, in sequence, and these controls include a manually operable device which can be used to open the restricted exhaust pipe to depressurize the vessel independently of the automatic control of the cooker.

Abstract: An oven apparatus or dishwasher apparatus having a combination chamber wherein a heated liquid is impelled and recirculated in a chamber comprising of an oven chamber or a dishwasher chamber to carry out food cooking or surface cleaning operations within the combination chamber of the apparatus, also operations to prevent redeposition of food particles. A timer is also provided and adapted to operate the apparatus for cooking or cleaning cycles, which also allows selection of a pre-wash, or a main wash having a settling down abeyance period before a reuse of prior impelled liquid, or selection of a portion of the operation cycle for liquid cooking or steam cooking operations or dry heat operations.

Abstract: A pressure vessel arranged for use as a steam cooker and employing multiple outlet connections is disclosed. One of the outlet connections is located in the vessel floor and is of such flow capacity as to freely pass collected food particles, water and steam from the vessel. Another outlet connection is located high on a vessel wall and is of such flow capacity as to release steam from the vessel at a limited rate. The outlet connections together with a steam inlet are opened and closed in a controlled sequence in order that the functions of defrosting, cooking and vessel purging be accomplished in an improved reliable manner.

Abstract: An apparatus for cooking fruit and the like products includes a tank or cooking chamber disposed for receiving a quantity of such products and a quantity of water sufficient to cover the products therein and sufficient enough to create the necessary back pressure for a hydraulic head and sufficient enough to provide an adequate medium for agitation. Steam is supplied to the lower portion of the tank to raise the temperature of the water to a cooking temperature of the products submerged therein, which temperature may be the boiling point of water. Steam or moisture laden vapor which escapes to an upper surface of the body of water is recirculated under pressure to a lower portion of the tank, such that it will be redirected into the cooking area. Such recirculation is performed by a conduit and a blower or pump mounted in the path of the conduit. The conduit has an inlet above the level of the water in the tank and an outlet below the level of the water adjacent a bottom wall of the tank.