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: 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 heatable container suitable for material such as bitumen. The container includes a vessel for holding a flowable material having side wall zones, end wall zones and a base wall zone. The container also includes a heating system for transferring heat to at least the base wall zone as well as a zone disposed along a central longitudinal axis of the vessel. The heating system may also included at least two internal heating ducts for conveying a heat transfer medium, wherein the ducts are disposed substantially parallel relative to the central longitudinal axis of the vessel, and are vertically and horizontally spaced apart relative to one another.

Abstract: A steam cooker includes a steam generator including a heating chamber defining a volume for holding water. A heat exchanger is associated with the heating chamber so as to generate steam. A steam superheater superheats steam traveling from the heating chamber to a steam cooking chamber.

Abstract: A steam cooker includes a steam generator including a heating chamber defining a volume for holding water. A heat exchanger is associated with the heating chamber so as to generate steam. A steam superheater superheats steam traveling from the heating chamber to a steam cooking chamber.

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 griddle is disclosed. The griddle comprises a coating on a bottom surface to improve heat transfer performance of the griddle.

Abstract: An overheated steam oven which discharges overheated steam to an outside after changing the overheated steam of a high temperature into water. The overheated steam oven includes a cabinet to define a cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and an overheated steam discharger to discharge the overheated steam from the cooking cavity to the outside after condensing the overheated steam. The overheated steam discharger includes a cooling water path which is provided on a steam discharging path to exchange heat with the overheated steam discharged from the cooking cavity to the outside.

Abstract: A steam oven is disclosed. The steam oven includes an oven, a water storing element, a steam generating element, a first conveying element, a second conveying element and a heating element, herein the oven includes an orifice. Both of the water storing element and the steam generating element are disposed adjacent to the oven. The first conveying element used for conveying water from the water storing element to the steam generating element is disposed between the water storing element and the steam generating element. The second conveying element used for conveying steam from the steam generating element to the oven via the orifice connects the steam generating element and the oven. The heating element used for heating steam is disposed adjacent to the second conveying element.

Abstract: A steam generator for use with a steam cooker includes a heating chamber defining a volume for holding water. A heating system is associated with the heating chamber that is configured to heat water in the heating chamber so as to generate steam. An external probe housing unit is in communication with the heating chamber. The external probe housing unit includes a housing part defining a cavity therein. The housing part includes a first end through which water passes to and from the heating chamber, a second end opposite the first end, a top, a bottom and sides extending between the ends. A first probe support surface is located at a first probe receiving portion at the top of the housing part and a second probe support surface located at a second probe receiving portion at the top of the housing part.

Abstract: A food tray and tray insert are provided that are particularly adapted for use in a heated food holding compartment. Methods of storing cooked food are also provided using such devices. The devices and use thereof allows cooked food such as hamburger patties to be stored at elevated temperatures for extended periods of time without a significant deleterious effect on the organoleptic properties of the cooked food.

Abstract: A vertical steamer for flavoring a bird during cooking in a closed cooker includes a hollow frustum bottom having a closed flat base. The cooker further includes a hollow cylindrical top having an open end and a plurality of circular openings located in the cylindrical top.

Abstract: A portable cooking utensil having self-contained heating features for cooking food without requiring gas or electric includes a handle having a chamber for storing therein batteries, the handle projecting from a cooking body that has heating coils embedded within the body, and the coils forming an electrical circuit with the batteries that are controlled by an on/off switch mounted on the handle so that switching the switch to the on position causes food placed within the utensil to be cooked from the heat generated in the coils and conducted through the body of the utensil to the food.

Abstract: A steam oven which selectively heats food at desired locations includes a cabinet to define a cooking cavity therein, a steam generator to generate steam, a plurality of steam feed pipes to guide and supply the steam generated by the steam generator into the cooking cavity, including outlet ends placed at a plurality of predetermined positions in the cooking cavity so as to evenly distribute the steam into the cooking cavity, and a plurality of steam valves mounted at predetermined portions of the plurality of steam feed pipes. The plurality of steam valves independently control the plurality of steam feed pipes so as to change positions from which the steam is discharged into the cooking cavity. Therefore, the steam oven of the present invention cooks the food in desired directions by allowing the plurality of the steam valves to independently control the plurality of steam feed pipes.

Abstract: A steam cooker includes a first reservoir for receiving water, a second reservoir for receiving water, and a heating element. The water in the second reservoir is in fluid communication with the water in the first reservoir. The heating element is positioned proximate to the first reservoir and remote to the second reservoir.

Abstract: An overheated steam oven designed for home use by simplifying a construction and reducing a size of the overheated steam oven, and effectively reduces heat loss due to an insulating construction thereof, and includes an overheated steam discharging structure to discharge the overheated steam to an outside of the overheated steam oven after changing the overheated steam into low temperature water to prevent the overheated steam from burning a user, thermally deteriorating or damaging items around the overheated steam oven, thus having a safety structure, reducing a size and a noise of the overheated steam discharging structure.

Abstract: A steamer device and system for a residential oven is shown for creating steam for the purpose of baking having a steamer insert having a bottom surface for resting on a rack in the oven, the steamer insert having, in sequence, a first chamber, a dam device and a second chamber; and the dam device having a metering hole such that when water is added to the first of the two chambers it can only reach, and does reach, the second chamber through the metering hole. The first and second chambers are angled such that gravity assists in the feeding of water when added from the first chamber through the metering hole to the second chamber. The metering hole is between ? inch and 1/64 inch in diameter. Sloped side walls proximately located to the first and second chambers assist in the gravity feed.

Abstract: A steam oven having a steam distributing unit which is installed in the steam oven and evenly distributes steam generated by a steam generator into a cooking cavity, which is defined in a cabinet of the steam oven. The steam oven has the steam generator, the cooking cavity, a steam feed pipe to feed the steam generated by the steam generator into the cooking cavity, and a steam distributing pipe to distribute the steam from the steam feed pipe into the cooking cavity. The steam oven additionally has a sectional area control part provided in the steam feed pipe, to control a flow speed of the steam in the steam feed pipe.

Abstract: A thermally insulated cooking pot consists of an outer pot and an inner pot. The inner pot is suspended within the outer pot by hanging from the top inner circumferential area of the outer pot with its own top outer circumferential area. The space between the inner and outer pots becomes an insulation cavity. The contact point between the two pots is sealed by a pliable packing ring with an L-shaped cross-section, thereby sealing the insulation cavity. This sealed insulation cavity provides excellent thermal insulation. The packing ring contains a plurality of protrusions on the surface that come into contact with the inner pot to prevent the packing ring from sticking to the inner pot. The gap formed between the packing ring protrusions and the inner pot prevents the inner pot from sticking to the packing ring.

Abstract: An overheated steam oven which is suitable for home use by simplifying a construction and reducing a size of the overheated steam oven, and which minimizes energy loss by effectively reducing heat loss due to an insulating construction thereof, and which evenly cooks foods and improves cooking efficiency by evenly heating the foods in a cooking cavity. The overheated steam oven of the present invention includes a cabinet to define a cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a steam dispersion unit mounted to a steam inlet port of the cooking cavity to evenly discharge the overheated steam into the cooking cavity while preventing the overheated steam from being directly discharged onto foods.

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: A rice cooking system for a microwave oven comprises an inner cooking container for containing rice and rice cooking water, main outer container holding the inner container with a space in between their side surfaces, a lid covering the outer container, and a foam control sheet having a plurality of small holes 52 and supported between the outer container and the lid. The inner cooking container is made of metal and has a folded or rolled a rim. A step at the bottom of the outer container locates the inner cooking container so that its outer wall is spaced from the outer container.

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: 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: 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 steam cooking apparatus with a steam generator and several cooking planes in a common cooking chamber in which there are arranged a steam input opening connected to the steam generator and a steam outlet opening whereby a temperature measuring device is associated with the cooking chamber and is connected to a control device. For providing an energy-saving steam cooking apparatus for effectively controlling the temperature in the individual cooking planes there are associated with the cooking planes one or more steam input openings and/or one or more steam outlet openings and separate temperature measuring devices are arranged in at least two cooking planes.

Abstract: A cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber.

Abstract: A steam cooker composed of at least one cooking element having a peripheral lateral wall and a pedestal having a steam production base. The at least one cooking element and the pedestal are constructed and dimensioned to allow the at least one cooking element to be placed in either an upright position on the pedestal to hold a food being cooked or in an inverted position on the pedestal so that the peripheral lateral wall at least partially envelopes the pedestal.

Abstract: A bread maker including an oven compartment, kneading drums spacedly disposed in parallel inside the oven compartment, and a drum driving part rotating one of the kneading drums in clockwise and counterclockwise directions. Link shafts eccentrically project from the kneading drums and rotate about each respective rotation axis thereof. A connecting rod connects the link shafts and transmits a rotary movement between the kneading drums.

Abstract: The invention provides a novel cooking device that saves more than 70% fuel as compared to conventional cooking systems and comprises, (i) a basal receptacle, (ii) a series of cooking utensils, and (iii) inner cover and outer cover, both engaged firmly to the basal receptacle.

Abstract: An atmospheric steamer includes a steam chamber defined at least in part by a housing, and a water retaining area having at least one associated heating element for heating the water to generate steam. A vent opening is provided through the housing. A steam diverting baffle may be positioned around the vent opening to define a passage which leads to the vent opening. A sensor may be positioned along a vent path from the vent opening for sensing passage of steam along the vent path.

Abstract: A cooking device which has at least one water feeder, at least one drain and at least one exhaust connected to the cooking chamber includes an arrangement for registering and measuring the amount of water that is supplied to the cooking device and the amount of liquid being discharged from the cooking device in the form of water, steam and moisture.

Abstract: The invention involves an improved cooking system of the type having a cooking vessel with watertight lower portion of a concave interior, having side walls generally upwardly extending from a bottom. The improvement is the addition of an annular, substantially hemi-toroidal insert. The insert is dimensioned to engage an inner surface of the side walls thereby removably supporting the insert within the cooking vessel remote from the bottom. There is a central opening in the middle of the insert, above the bottom of the vessel, whereby the bottom of the vessel may be accessed. In this way, utensils may be employed to manipulate the food cooking in the bottom of the pot or wok, ingredients may be added to the food cooking in the bottom of the pot or wok, water may be added to the bottom of the pot or wok, etc.

Abstract: There is provided an apparatus for steaming food, which includes a steam cooking plate, an upper heater, two upper steam pipes, an instantaneous steam generator including an inner sealed space, a lower heater, a pump and a water tank. The steam generator consists of a generator upper cover, a gasket, and a generator lower cover. The pump sucks water from the water tank and the water is supplied to the steam generator. The vapor steamed in the steam generator moves to the steam plate to cook food on the surface of the steam cooking plate. The upper heater directly heats the steam cooking plate to cook food thereon.

Abstract: The invention relates to a device (1) for producing bakery products (2). It has an oven (4) closed off by a door (5) and a heating device (7) which heats the oven (4). A delivery device (10,31) is also provided for a fluid (11), along with a discharge element (12) arranged in the oven (4), a storage container (22) and a conveyor device (20) for the fluid (11). A sensor (8, 9) is arranged in the oven (4) for detecting at least one actual value for a temperature in the oven (4) and which is connected to a control device (16). The latter is also connected to the heating device (7), the delivery device (10,31) for the fluid (11) and an energy source (21). At least one other sensor (8, 9) is provided in the oven (4) for detecting an actual value of the humidity and is connected, along with a clock timer (30), to the control device (16).

Abstract: A domestic electrical appliance for cooking with steam, having a steam production device (43) composed of a steam reservoir (45) associated with a heating unit (46), a cooking enclosure (41) supplied with steam by the steam production device, and a steam detector (49) associated with elements for reducing the power of the heating unit, the cooking enclosure (41) having at least one exhaust (61, 61′, 62, 62′) to the outside. The cooking enclosure (41) communicates through a descending conduit (63) with a chamber (64) of the appliance in which the steam detector (49) is disposed.

Abstract: A fossil fuel-fired apparatus for steaming food having at least one housing wall forming a housing, a steam chamber disposed within the housing and forming an annular space between the steam chamber and the housing wall, and at least one fossil fuel burner disposed beneath the bottom portion of the steam chamber and oriented to produce steam from water in a bottom portion of the steam chamber. Disposed within the annular space are guides for directing the hot products of combustion generated by the burners along the exterior wall surface of the steam chamber, thereby maintaining the temperature of the steam chamber walls above the temperature of the saturated steam and preventing condensation of the steam in the steam chamber.

Abstract: A domestic oven is controlled for use in proofing and cooking bread. In accordance with the invention, at least one heating element of the oven is first energized to bring the oven to a first high temperature representing an overshoot temperature which allows activation of yeast inside dough. Once the first high temperature is reached, the temperature is allowed to drop to a second level which is maintained by cycling the heating element(s) on and off to allow proofing of the bread. A fan is also provided to circulate air in the oven when a rapid proofing sequence is selected.

Abstract: A connectionless steam cooker has an insulated housing that surrounds an internal cooking compartment accessible through a door. A supply of water is held in the compartment and immerses a plate-like heating element mounted at the floor, preferably of the electrical resistance type. A steam outlet located above the maximum water level is in fluid communication with and adjacent an electrically-operated solenoid valve that is normally open to atmosphere. A temperature sensor in close physical proximity to the steam outlet and the solenoid valve closes the solenoid wherein the sensed steam temperature is at or above a set level. The outlet steam is also connected to a pair of water column pressure-responsive microswitches. One microswitch controls power to the heating element. It is set closely, e.g. to cycle between ON and OFF in response to a sensed pressure range of 1 and 3 inches of water W.C.) The second microswitch responds to a higher set pressure (e.g. 9 inches W.C.

Abstract: A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member.

Abstract: A cooking element for a steamer, composed of: a tubular side wall; a removable perforated bottom, the tubular side wall having an interior surface provided with a shoulder on which the perforated bottom rests; a first element carried by the interior surface of the tubular side wall; and a second element carried by, and located beneath, the perforated bottom. The first element is located to block the second element when the perforated bottom rests on the shoulder, one of the elements is a tongue, and the other of the elements is an abutment. A cooking element for a steamer, composed of a tubular side wall, a removable perforated bottom and a removable handle, wherein the perforated bottom has orifices adapted for rapid connection of the removable handle.

Abstract: In an apparatus and a method for cleaning the inside of a cooking device having a cooking chamber and a blower chamber separated from the cooking chamber via air baffles, an impeller is arranged in the blower chamber for generating a conveying stream in the cooking chamber as well as in the blower chamber, whereby at least one spray nozzle for spraying at least one fluid, such as a cleaning agent, rinse agent, clear rinse agent, decalcification agent, water and/or the like, faces toward the impeller, whereby the spray jet of the at least one spray nozzle in the blower chamber is directed opposite the conveying stream of the impeller.

Abstract: A multipurpose cooking pan has an outward top flange round the top open side thereof, slots and holes on the outward top flange for guiding external heat energy into the inside of the cooking pan during cooking, an endless positioning groove on the outward top flange for the positioning of the pan cover covering the cooking pan, and at least one sloping guide notch cut through a part of the outward top flange for enabling liquid means to be guided out of the cooking pan when the user tilting the cooking pan.

Abstract: The steam-generating attachment includes an elongated perforated pipe adapted to be seated above the burner of an outdoor barbecue. A reservoir for water is connected to the pipe and is mounted ss that water will flow to the pipe. Water in the pipe is heated to the boiling point by the burner and escapes as steam from perforations in the pipe. The steam moistens the food which is cooking on a grill above the pipe. The flow of water to the pipe can be regulated in order to control the amount of steam in which the food is cooked.

Abstract: A module adapted to generate a stream of hot and humid air, operating in conjunction either with a proofing chamber in which dough pieces are raised prior to baking or in conjunction with a holding chamber in which cooked food is maintained in a hot, moist state. The module is provided with a replenishable water reservoir from which water is fed into a steam generator in which the water is boiled to generate steam. Included in the module is a duct through which air is forced by a blower and an air heater disposed in the duct is used to heat the air. A conduit connects the steam generator to the duct and allows exhaust of steam into a positive-pressure zone (high pressure, after the blower) to effect a proofing action when the module is operated in proofing mode. Steam can also be fed into a low-pressure zone in the duct (at the blower inlet) to produce a stream of hot and humid air at a higher temperature whereby the module is operated in a food holding mode.

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 energy-efficient cooker is formed of a main body, an insulation body made integrally with the main body, a base body fitted over the bottom of the main body for making contact with a heat source, and a lid covering an open top of the main body. The main body is provided with a vacuum space which is partially filled with an action fluid to bring about a fast and uniform heat transfer. The insulation body, the base body and the lid are provided with a vacuum space to minimize the loss of heat of the food that is cooked and contained in the main body.

Abstract: A compound cover made up of a pair of cover parts of a diameter substantially the same as the kettle. The cover parts rest on the kettle in stacked arrangement, and are rotatable relative to each other. The parts have hole, therethrough in a common pattern, and can be rotated to put the holes in complete register, and out of register where all the holes are completely blocked. The cover parts are of inverted conical shape to facilitate drainage of condensed water back into the kettle. In a modified form, the parts have stepped formation at the periphery for fitting any of a series of different sized kettles within a wide range.

Abstract: A cooking pot is provided which includes a base portion and a removable cover therefor. An annular lip of the pot is formed with at least one vent opening therein. Airflow between ambient and a cooking chamber defined within the pot is adjustable by rotating the cover relative to the base portion. The cooking pot is also multifunctional in that it is operable in any one of a plurality of cooking modes including but not limited to an open charcoal-grilling mode, a closed charcoal-grilling mode, an externally-heated charcoal-grilling mode, a grilling and smoking mode, a deep-frying mode, a boiling and simmering mode, a steaming mode, and oven modes.