Abstract: Disclosed herein is a cooking system for cooking food, the cooking system being functional in a plurality of cooking modes. The cooking system includes a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. The cooking system includes a first lid configuration for use in at least a first cooking mode, a second lid configuration for use in at least a second cooking mode. A first lid detection sensor is configured to detect a closed condition of said first lid configuration and a second lid detection sensor is configured to detect a closed condition of said second lid configuration.

Abstract: Disclosed herein is a cooking system for cooking food, the cooking system being functional in a plurality of cooking modes. The cooking system includes a housing having a hollow chamber, and a cooking lid movable between an open position and a closed position relative to the housing. At least one heating element is associated with said lid. The cooking system is operable in a plurality of modes including a convective cooking mode and a pressure cooking mode. The cooking lid is configurable in the closed position when the cooking system is in both the convective cooking mode and the pressure cooking mode.

Abstract: A water level detecting device and a dehumidifier including the same are provided. The water level detecting device comprises a guide arranged within a water container for collecting a condensate water generated as a dehumidifying function is performed, a sensing object inserted within the guide and configured to ascend on the condensate water collected in the water container, and a sensor arranged in a main body of a dehumidifier which the water container is mounted to and dismounted from, and configured to sense a movement of the sensing object. The water level of the water container is set to any of at least two different water levels according to an inserting direction of the sensing object inserted into the guide.

Abstract: An oven includes chamber with a food drippings drain path along which food drippings can flow for removal from the chamber. A steam input arrangement associated with the chamber includes a separate exit flow path for excess water.

Abstract: A method of cooking food, such as fish and vegetables, using steam during a cooking cycle comprises a preheating step where the cavity is heated toward a cooking temperature and a cooking step where the cavity is maintained at the cooking temperature. The preheating step comprises a dry preheating step where no steam is introduced into the cooking cavity and a steam preheating step where steam is introduced into the cavity.

Abstract: A food display system for display food items on a table includes a cart having a tray storage recess in either side thereof, a bin storage area in a top side thereof, and a bin holder storage recess in a rear side thereof. A plurality of nestable trays are each storable in the at least one tray storage recess of each side of the cart. A plurality of bins are each storable in the bin storage area of the top of the cart. A plurality of nestable bin holders are each adapted for displaying at least one of the bins while resting on one of the tables. In a deployed configuration, the cart is positioned in front of the table, and each of the bin holders is placed on the table and each holding at least one of the bins which display the food items.

Abstract: A steam boiler includes a boiler housing. A helical coil for boiling water and superheating the wet steam is disposed within the boiler housing. A burner emits combustion gases which heat a heat emitter which is disposed in the inner space of the helical coil. Combustion gases from the burner enter the internal cavity of the heat emitter and then pass through perforations in the heat emitter before contacting the helical coil. As such, the heat emitter is heated by the combustion gases and serves as a radiant heat source for the helical coil.

Abstract: A steam generation device is placed at a lower portion of a side wall of a heating chamber. A steam jet-out part is placed upper than the steam generation device of the side wall of the heating chamber with a distance from the steam generation device. Thus, even if bumping has occurred within a water storage part of the steam generation device, causing boiling water to rush out from a steam supply port into a steam supply pipe, the boiling water is prevented from intruding into a steam jet-out part.

Abstract: Embodiments of the present invention provide steam oven drain valve systems and methods for draining steam ovens and associated water lines on aircraft and other passenger transport vehicles.

Abstract: Embodiments of the present invention relate generally to steam ovens, and particularly to steam ovens configured to generate and deliver steam directly to the oven using a water reservoir in close proximity to an existing oven heat generating system. The steam ovens described may be designed so that they inject steam directly into the oven cavity, and in some instances, generate the steam directly in the oven cavity as well. Certain embodiments are designed with a water reservoir in close proximity to an oven heat generating system such that water in the reservoir is heated, turned to steam, and delivered to the oven cavity via a steam delivery system.

Abstract: The present invention provides a steam sterilizer including a primary container and a secondary container. The primary container includes a primary base. The interior of the primary base is provided with a heating means. The surface of the primary base is covered by a primary box having a downward opening. The secondary container movably covers the top of the primary box. The secondary container includes a secondary base. The surface of the secondary base is covered by a secondary box having a downward opening. The top of the primary box is provided with a primary through-hole for allowing steam to flow through. The bottom of the secondary base is provided with a secondary through-hole corresponding to the primary through-hole. The secondary container is movably disposed on the top of the primary container to share the steam.

Abstract: A steaming device (50) for a baker's oven including a steam generation chamber (55), located adjacent at least one heating element (25, 26) in an oven compartment of the baker's oven, the steam generation chamber (55) being closed at one end and having at least one steam outlet at or adjacent the other end; at least one heat sink member (57) in the steam generation chamber (55) to provide a heat source to convert steaming water introduced into the steam generation chamber 55) into steam; and a steaming water pipe (40) having at least one nozzle (41) operable to direct water into the steam generation chamber (55), the steaming water being convertible into steam within the steam generation chamber (55) and releasable to the oven compartment through the at least one steam outlet.

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 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-95C) provided in a first sidewall (91). First and second steam superheaters (52, 53) are placed in the recessed part (51a) of the tray-shaped case (51) so as to be axisymmetrical with respect to a center line (L). A plurality of steam outlets (101A-104A, 101B-104B) for supplying steam into a heating chamber sideways are provided in second and third sidewalls (92A, 92B) adjoining the sidewall (91) having the steam supply ports (95A-95C) of the recessed part (51a), and on the opposite side of the steam supply ports (95A-95C). The tray-shaped case (51) is placed on a ceiling panel of the heating chamber and at steam outlets with an opening of the recessed part (51a) directed downward.

Abstract: A steam cooker includes a steam chamber for initially containing water to be converted to steam, and a holding chamber in fluid communication with the steam chamber for receiving the steam. The holding chamber has an opening proximate a first end for receiving an item to be heated by the steam, and is positioned at an angle of inclination so that condensation formed on an interior surface of the holding chamber drains away from the opening and towards a second end positioned lower than the opening. A burner can heat the steam chamber to convert the water into steam. The burner can be connected to a tank of combustible gas. The steam cooker can be constructed of aluminum.

Abstract: According to the invention, a steam generator is provided with a housing for forming a steam generating chamber, the housing having a steam outlet port. A heater plate is supported by the housing within the steam generating chamber. A water inlet valve is fluidly connected to the housing for selectively supplying water into the steam generating chamber whereby water is directed to the heater plate for conversion to steam. The heater plate forms a bottom wall of the steam generating chamber and is arranged to have a high point. The water inlet valve is opened and closed in accord with a duty cycle which alternates between two phases: a fill phase duty cycle and a steady state duty cycle.

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: The technical simplification of the invention is on FIG. 5. That is X<Y<Z. This simple expression represents the elevation of the three nozzles on the bottom door. The elevation difference of these three nozzles is what sets my crateless retort apart from the traditional crateless retort. Drain nozzle is at the lowest elevation. Water inlet nozzle is at the middle elevation. Finally, the steam nozzle is at the highest of the three elevations. This simple equation, X?y?Z, demonstrates the fact that any water entering the retort will rise in level and ultimately mix with the steam to automatically create an unstable condition. The lower temperature water would never reach the cans in the bottom of the retort without this unstable condition occurring. This unstable condition will prevent under processing because the cook would be terminated, and product quarantined inside the retort.

Abstract: The present invention relates to a panel radiator comprising a rectangular steam generation unit having a combustion unit and a heat exchange unit at the lower part thereof, characterized in that the left and right introduction pipes, each having one end coupled with the steam introduction unit, are coupled with the steam introduction unit of a radiation panel body, and a heat pipe is constituted by reducing the pressure at the steam generation unit and the panel body, whereby a small panel radiator integrated with a heating source and capable of transporting heat efficiently from a heating source to a heat radiating unit utilizing the heat pipe principle is provided thereby.

Abstract: A steam oven includes a heating chamber or boiler in which steam is generated. Water fill and refill operations of the heating chamber are controlled in attempt to account for water expansion and/or to enable substantially regular production of steam.

Abstract: A heating cooker, capable of supplying steam into a cooking chamber thereof, includes a cabinet defined therein with a cooking chamber, and a steam generating unit for supplying steam into the cooking chamber. The steam generating unit includes a heating tank detachably mounted to the top of the cooking chamber inside the cooking chamber, and provided with steam outlet ports, a water tank detachably mounted to the cabinet over the cooking chamber, and connected to the heating tank via a guide passage to supply water into the heating tank, and a steam generating heater installed in the heating tank to heat water contained in the heating tank.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a steam generating vessel of which an outlet is connected to and communicates with the cooking cavity, with a predetermined amount of water contained in the steam generating vessel. A first heater is installed in the steam generating vessel to be immersed in the water contained in the steam generating vessel so as to generate steam, and a second heater is mounted to an upper portion in the steam generating vessel so as to overheat the steam generated by the first heater.

Abstract: An overheated steam oven which cleans an interior of a cooking cavity of the overheated steam oven using hot water and overheated steam, and executes a cooking operation using the overheated steam. The overheated steam oven includes a cabinet to define the cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a cleaning unit to spray water from an interior of the overheated steam generator into the cooking cavity to clean the interior of the cooking cavity. A control method of the overheated steam oven includes spraying the water into the cooking cavity by use of the cleaning unit in response to a cleaning start signal, thus cleaning the interior of the cooking cavity, and supplying the overheated steam from the overheated steam generator into the cooking cavity after the cooking cavity is cleaned, thus drying the interior of the cooking cavity.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a first vessel containing a predetermined amount of water therein, and a second vessel of which an upper portion is placed in the first vessel, so that an inlet provided at the upper portion of the second vessel communicates with an interior of the first vessel. The second vessel has an outlet provided at a lower portion of the second vessel and connected to the cooking cavity. The overheated steam generator further includes a first heater which is installed in the first vessel to be immersed in the water contained in the first vessel to generate steam, and a second heater which is installed in the second vessel to overheat the steam generated by the first heater.

Abstract: A heating apparatus comprises a plastic body and a planar heating element, together defining a liquid heating vessel. The heating element is clamped between a portion of the body and a retaining ring, the body and the retaining ring being fixed together by an induction weld. Uniform compression of a seal is obtained during the welding process. The weld provides a reliable seal.

Abstract: Disclosed is a steam generating mechanism in a cooking oven equipped with a heater and a fan for blowing a hot air into a chamber of the oven, said steam generating mechanism further comprising: a water-supply receiver guide attached integrally to a fan guard which is detachably mounted in the front face side of said fan; and a water-supply unit for supplying water to the water-supply receiver guide when the need arises, wherein the water supplied into the water-supply receiver guide is guided toward the suction side of the fan, sucked by the fan together with the air inside the chamber, and dispersed toward the heater, so that the water may be heated by the heater to be formed into steam, which is then blown into the chamber of the oven.

Abstract: An improved combination convection/steamer oven is provided that is capable of maintaining an optimum steam saturation level without quenching by equipping the steam generating system of the oven with an adjustable water supply source. When the oven is initially being brought up to the preselected cooking temperature, a microprocessor controller uses a stored water flow rate profile to calculate the water flow rate required to prevent quenching yet enable a desirable rate of temperature increase. Once the oven has reached operating temperature, the microprocessor controller analyzes temperatures in a drain channel and the cooking cavity and, based on these parameters, calculates the water flow rate into the steam generating system required to optimize steam saturation in the cooking cavity. The steam generating system also has an improved atomizer including a rotating paddle wheel that is fed water from within by a sprayer fan.

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: Atmospheric convection type steamer apparatus includes at least one oven chamber and a discrete atmospheric steam generator operative to provide steam to the oven chamber. A quiescent low fire power input to the steam generator maintains water in the steam generator at its boiling temperature during a non-cooking mode and provides a continuous steam flow into the oven chamber to maintain the chamber in a ready condition for substantially instantaneous steam heating when a cooking or high fire mode is initiated. In a stacked double oven embodiment, each oven chamber has a discrete atmospheric steam generator maintained at a quiescent low fire power input sufficient to maintain the water at its boiling temperature and effect a continuous ready condition within the corresponding oven chambers. Steam lines directly connect the oven chambers to their corresponding steam generators and enable introduction of cleaning and deliming agents directly into the steam generators from within the oven chambers.

Abstract: This invention relates to a steam case and in particular to one including an upper container provided with a lid, an intermediate container engaged with a bottom of the upper container and having a tubular member at the center communicating the interior with the exterior thereof, a lower container engaged with the bottom of the intermediate container and having a tubular member at the center communicating the interior with the exterior thereof, a tray engaged with the bottom of the lower layer, a body portion mounted under the tray and having a plurality of legs and a closable gate, a combustion chamber mounted within the body portion, a grease container fitted into the base, a cover mounted on the top of the base, and a disc disposed on the cover, and a rod member binding the upper container, the lid, the intermediate container, the lower container, the tray, and the combustion chamber together.

Abstract: Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step which includes drying the surface of the substance and cooking it, in continuation of the first step.

Abstract: A smokeless and scorchless grill pan comprising a food plate, an oil pan placed under the food plate, and a lower pan placed under the oil pan for burning a fire to heat the oil pan and the air in a hollow space between the oil pan and the food plate, the oil pan having a bottom corrugated with a plurality of holes for heated air to flow through and two opposite recesses near a circumferential edge, the food plate also corrugated and having a plurality of oil holes for oil coming out of food placed on the food plate to flow through down to drop on the oil pan and then flow into the two opposite recesses of the oil pan.

Abstract: There is disclosed a steamer for tamales and other comestibles having a rack capable of supporting foods being cooked therein at an inclined orientation. The rack is provided with a number of horizontal tiers or assemblies each constructed of rings joined by radially positioned spokes. Corresponding rings within each of the rack's assemblies increase in size from the top to the bottom of the rack establishing conically shaped surfaces upon which comestibles may be positively supported at an incline. The spokes connecting the rings of each of the assemblies are vertically oriented one above the other and divide the rack into separate receptacles for segregating foods during cooking. Two or more racks may be stacked within the steamer's open-topped vessel thereby increasing its cooking capacity.

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 steam cooking device comprising a steam generating chamber having a steam generator, a cooking chamber adjacent to the steam generating chamber for receiving steam from the steam generator, a conduit for transporting the steam from the steam generating chamber to the cooking chamber and a heating element for heating the steam to a superheated condition prior to the steam entering the cooking chamber.

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.

Abstract: An entirely uniformly heated responsive cooker comprising an inner pot and an outer pot, wherein the inner pot neither directly touches the heating source nor the wall portion of the outer pot by means of exhalation valve means capable of adjusting proper pressure and thermal energy existing in the outer pot according to the cooking requirements of different foods, resulting in the food in the inner pot being entirely and evenly heated by thermal energy so that the cooking time is reduced, safety is ensured, and the original flavor of food is preserved to effectively achieve the object of energy-saving and economy.

Abstract: Food steaming apparatus is provided in which a food support member, generally orientated horizontally, is provided with perforations therethrough having deflector zones associated therewith. The deflector zones are arranged such that, in use, steam rising vertically to pass through the perforations is provided with a transverse component to its direction of movement. The arrangement is preferably one in which the deflector zones impart a swirling motion to steam passing through the food support. The invention also provides a divider for inclusion in the tubular body, the divider having perforated walls similarly provided with deflector zones for promoting a swirling action of steam whereby cooking is effected.

Abstract: There is disclosed a food steamer having a food tray with a stepped sidewall to provide a subjacent section of lesser cross-sectional area than its upper section. An internal cover is received within the upper section of the food tray and it is slidably received against the interior sidewalls of the upper section permitting adjustment of its level in the upper section whereby the volume of the food compartment beneath the internal cover can be fixedly adjusted. The steaming vessel also has an exterior cover that has a top plate with a peripheral downwardly dependent side walls which are received within the open upper edges of the food tray. In the preferred embodiment, the slidably adjustable internal cover is formed with an outer rigid frame to which is removably attached to a plastic or aluminum film permitting replacement and disposal of the film after use.

Abstract: An electrical control system for regulating the humidity of an enclosed atmosphere in a dough proof box or the like, comprising a cast metal steamer tray, incorporating an electrical heating element operable to heat the tray between selected upper and lower temperature limits determined by a thermostat responsive to temperatures of the tray casting. A time controlled valve supplies water to the tray for selected time intervals when the thermostat senses the tray's upper temperature. A humidistat controls operation of the thermostat. As a result, the steamer tray is heated between high and low limits and supplied with measured amounts of water to effect rapid generation of limited quantities of steam to satisfy the humidity levels demanded by the humidistat.

Abstract: Apparatus apt to heat, emulsify, whip, harden, liquids of different types, particularly milk, chocolate, punch and the like, comprising:a turbulence tube to be immersed in the liquid to be treated the wall of which is provided with a calibrated hole, being able to act as an air inlet; anda securing block to be hermetically mounted on the top of said turbulence tube and terminating at its lower portion with a calibrated hole, said block being able to be coupled to a source of steam through coupling means.

Abstract: An instantaneous steam generator is disclosed which has a plurality of heated channels having open tops. Each channel has a base having a steam generation surface with substantially parallel, sharp transverse ridges. The steam generation surface is heated to a temperature substantially above that at which an insulating vapor barrier forms between the surface and a water layer thereabove. The water flow is directed transversely over the ridges so that the vapor layer is separated from the water layer above and so that the water is instantaneously converted into steam rather than riding on an insulating layer of water vapor. The channels can be enclosed in a box having openings. The box is pressurized by a blower drawing relatively cool, ambient air so that relatively wet steam is distributed throughout the entire interior volume of a large oven. Control apparatus for heating the channels and controlling the water flow thereto are described.

Abstract: An outdoor cooker has a rectangular metal cooking tank for holding a cooking liquid to be heated by a flame from a burner mounted beneath the cooking tank and includes a cooked food drain plate having an edge secured at a predetermined angle to the rear upper edge of the cooking tank so that cooking liquid from cooked food on the drain plate drains into the cooking tank with the cooked food drain plate being adapted to being heated by wasted heat from the burner. A domed cover minimizes heat loss from cooked food on the cooked food drain tray and prevents access to the cooked food by insects, grass, dirt, leaves, etc. The domed cover is preferably hingably connected to the edge of the drain plate remote from the upper edge of the cooking tank.

Abstract: A cooking system particularly adaptable for commercial or institutional usage. The cooking system includes a high efficiency, gas fired heat generating sender, a cooking element or receiver, and a closed loop heat transfer circuit having a heating and vaporization zone within which a working fluid is heated and vaporized by the heat generating sender and a condensation zone disposed in adjacent relation to the cooking element within which the vapor is circulated and condensed for transferring heat to the cooking element and food contained therein. The sender may be remotely located from the cooking element and may be utilized for selectively applying heat to a plurality of such cooking elements. Several alternative embodiments of cooking elements are disclosed.

Abstract: Apparatus is provided for controlling the level of steam condensate in a steam retort wherein sealed cans of food are exposed to incoming steam. The apparatus comprises a pneumatically actuated condensate drain valve which is controlled by a solenoid valve and opens to drain condensate if it reaches a dangerously high level, an alarm to indicate when the high level is reached, a recorder to provide a continuous permanent record of condensate level and drain valve status, and an electric control system for sensing condensate level and operating the solenoid valve, the alarm and the recorder in accordance therewith. The electric control system includes a condensate level sensor in the form of a one or more float-operated magnetically-responsive reed switches mounted in the retort. The sensor comprises a hollow stem in which a reed switch is potted in elastomeric non-displaceable material.

Abstract: A device for steam cooking food comprising a closed chamber for containing said food and having an access door for insertion and removal of the food. The chamber includes a floor having a plurality of vents therein. A reservoir for containing liquid for producing steam is positioned beneath the vents and transmits steam in one direction, said steam in said chamber producing a condensate containing contaminates from said food, said condensate being transferred through at least one group of said vents to the reservoir. A pan is located beneath said one group of said vents for catching said contaminated condensate.

Abstract: A humidifier assembly for bakery proof boxes for inservice removal of water and water-borne impurities has a water receptacle with a nonstick coating which includes an interior bottom with a raised section and a contiguous lowered sump. Surrounding sidewalls contain water which is heated. Water from a water supply passes through a solenoid valve and into a nozzle injecting water against the raised floor. The water contacts a near sidewall, creating turbulence and a scrubbing action and spreads over the entire raised floor.Heating elements are provided to heat the raised bottom section of the receptacle without heating the sump and water in the sump. Such elements are cast in the bottom section of the receptacle.Water and impurities are removed from the sump through an outlet conduit which is connected to a venturi. The venturi is connected to a drain line and to the water supply through a flush solenoid valve. A siphon breaker is provided.

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: The invention relates to a cooking vessel comprising a cooking pan and cover, especially a steam pressure cooker, to which a temperature-dependent resistor is attached as a temperature sensor with an attached computing device for the determination of the temperature inside the cooking pot, and for the transmission of electrical signals corresponding to the temperature detected.In order for the cooking vessel to be equipped for an exact measurement of temperature without greatly increasing costs, a measuring point covered by the handle is provided, to which a temperature sensor is attached. One of the handles of the cooking pot or cover carries a plug accommodation with connection contacts, which mechanically accommodates a computing device formed as a plug unit, and connects electrically with the temperature sensor.

Abstract: The invention relates to a cooking vessel comprising a cooking pan and cover, especially a steam pressure cooker, to which a temperature-dependent resistor is attached as a temperature sensor with an attached computing device for the determination of the temperature inside the cooking pot, and for the transmission of electrical signals corresponding to the temperature detected.In order for the cooking vessel to be equipped for an exact measurement of temperature without greatly increasing costs, a measuring point covered by the handle is provided, to which a temperature sensor is attached. One of the handles of the cooking pot or cover carries a plug accommodation with connection contacts, which mechanically accommodates a computing device formed as a plug unit, and connects electrically with the temperature sensor.