Abstract: A machine for preparing coffee and milk based beverages having a steam generator, a first apparatus for producing coffee as well as a source of liquid milk and a second apparatus for preparing and dispensing a beverage from a concentrated fluid product. The second apparatus includes a beverage preparation device associated with a second dispenser connected via first line to a first connector unit of the second apparatus to receive a concentrated fluid product pre-diluted in the first connector unit and, via a second line, to the source of liquid milk to complete dilution and obtain a diluted product to be dispensed from the beverage preparation device.

Abstract: A device for heating and/or cooking food, and especially baby food, including: at least one steam generator, comprising a bowl capable of receiving water, intended to turn water into steam for heating or cooking the food; at least one cooking and/or heating container, communicating with said steam generator, and receiving a removable cooking basket, capable of receiving the food to be heated and/or to be cooked; at least one closing means capable of closing the cooking and/or heating container, said means also simultaneously and reversibly closing the cooking and/or heating container and the steam generator bowl.

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: A steamer cooks individual serving portions of food such as oysters and shellfish by direct contact with steam at atmospheric pressure. The steamer uses a boiler and valved piping system including a manifold to deliver steam on demand to each one of plural cooking stations. Each station has a container such as a bucket that receives the steam through a nozzle extending through a hole in the bucket's bottom. The user controls the flow of steam to each cooking station independently, thus allowing multiple serving portions of food to be steamed independently of each other, that is, separately, in parallel, and without regard for the start times and end times of the other serving portions. Preferably individual steam valves, timers and on/off indicators allow the user complete control over cooking times at each cooking station. The steam exiting the buckets and condensate are collected and carried off.

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: 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: 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: A steamer apparatus for steaming bread-type food products includes a housing defining a steam chamber having a heated platen therein. A water conduit delivers water onto the heated platen to convert the water into steam in the steam chamber. The water in the conduit is preheated by the heated platen, itself, prior to delivering the water to the heated platen.

Abstract: A gas powered pressureless steam cooker comprises at least one cooking compartment having a steam inlet, at least one steam generator located in close proximity to the cooking compartment, and a connector device means connecting a steam outlet of the steam generator to the steam inlet of the cooking compartment. The steam generator comprises at least one inshot gas burner, and an integrated heat exchanger unit/firebox within a water reservoir, the integrated heat exchanger unit/firebox being in heat exchange relationship with water within the water reservoir to create steam from water. The heat exchanger unit comprises a substantially S-shaped tube having a lower horizontal leg, a middle horizontal leg, an upper horizontal leg, a lower vertical web spacing the lower horizontal leg below the middle horizontal leg, and an upper vertical web spacing the middle horizontal leg below the upper horizontal leg.