Abstract: An oven for cooking foodstuffs includes an airtight enclosure having an opening closed by a door. Water condensing in the enclosure is collected in the lower part of the enclosure and discharged into discharge pipes. An excess steam circuit captures excess steam escaping from the enclosure and feeds the captured steam to a treatment system including a steam condenser to convert it into liquid condensates. The liquid condensates are collected and discharged into discharge pipes. At least one heater heats steam passing through it in the excess steam circuit on the upstream side or on the downstream side of the steam condenser.

Abstract: A modulated steam cooker in which food to be cooked is received in an oven chamber having an access door associated with a door switch, steam being fed directly into the oven by a steam generator having an electric heater immersed in a pool of water. The heater is connected through the door switch to a power source whereby the generator is powered only when the door is shut. The pressure of steam draining from the oven is sensed by a pressure-responsive switch interposed between the heater and the power source, the pressure switch intermittently interrupting the power supplied to the heater only when the sensed pressure exceeds a predetermined level somewhat above atmospheric pressure, thereby modulating the generation of steam supplied to the oven as a function of the quantity and temperature of food therein to effect efficient cooking of the food. Mounted on the steam generator is a spray head supplied with water only when the door is opened.

Abstract: The invention provides a method of controlling the boiling power for a water-containing vessel (10) which can be heated by a cook-top (11), for example a light cook-top, the amount of water evaporating at atmospheric pressure being sufficient to maintain an air-steam interface such that any residual air is expelled from the vessel (10) by an automatically controlled supply of heating power (12).

Abstract: A steam oven includes a chamber for receiving food, a water tank having a discharge valve, and a reservoir in communication with the water tank and the chamber. A barrier divides the reservoir in a receiving compartment and a separate boiling compartment. A passage in the barrier allows the receiving compartment and the boiling compartment to fluidly communicate with each other. In use, water flows from the water tank into the receiving compartment, and then from the receiving compartment into the boiling compartment to be converted into steam. The barrier retards heat transfer from the water in the boiling compartment to the water in the receiving compartment to prevent the water in the receiving compartment from becoming agitated to an extent where air would be allowed to flow through the discharge valve into the water tank, thereby causing an untimely release of water from the water tank into the reservoir.

Abstract: The invention is directed to a coffee maker for the preheating and keeping warm of cups, including a support surface (3) for cups (7, 8) and a heat source (2) delivering heat also to the cups (7, 8) resting on the support surface (3), wherein water held in a water reservoir (1) is heatable by means of the heat source (2) to a temperature such that vapors and/or steam are formed. Discharge orifices (9, 10) are provided in the support surface (3) for passage of the vapors and/or steam therethrough to circulate around the cups (7, 8) resting on the support surface (3), thereby heating them. In this manner, the cups are preheated readily and kept warm durably. In addition, the discharge orifices (9, 10) in the support surface may be closable by a spring-loaded flap structure (19) or a valve, a flap structure (19) or a valve being movable to an open position by the weight of a cup (7, 8).

Abstract: A food cooking oven has an access door (1), a cooking cavity (2), and a motor-driven fan (3) situated on the back side of the cooking cavity. A partition wall (4) is arranged to diffuse the air flow generate by the fan. A rear chamber (5) is situate behind the fan and is confined on its front side by the fan and the partition wall (4). The oven is provided with a conduit (6), an end portion of which terminates with a nozzle (7) positioned near the wheel of the fan (3). The other end portion of the conduit (6) is connected with a reservoir (8) and a pump (9) adapted to pump liquid contained in the reservoir into the conduit (6). The pump (9) and the fan (3) are connected to a control device (10) adapted to control their operation. A second conduit (17) has an outlet end portion terminating with a second nozzle (18) that is also arranged close to the fan (3).

Abstract: A proofing oven which uniformly proofs large quantities of raised-dough goods and eliminates the need for special expertise to produce uniformly-proofed baked goods is provided. The proofing oven includes a proofing chamber; a heat source for providing a desired controllable, stable and uniform proofing temperature in the proofing chamber; a humidifier for introducing a desired controlled humidity into the proofing chamber; a dehumidifier for removing moisture from the proofing chamber to maintain such controlled humidity; an air circulation system for circulating the controlled air of the proofing chamber throughout the chamber and providing a mild turbulent air flow uniformly over the goods being proofed in the chamber; and a control system for setting and automatically regulating the proofing environment of the proofing chamber, including the time of proofing and the temperature and humidity in the proofing chamber for the particular goods and/or proofing requirements.

Abstract: A pressure cooker has a lid displaceable in the vertical direction with respect to the cooker to reduce the residual pressure in the cooker and to permit opening of the cooker without any rotary movement. Tongues projecting downwards between the dome edge and the cooker edge, in conjunction with guide slots provided in clips which hold together the cooker and the lid ensure radial opening and closing movements of the clips. A centering ring located in the dome and extending into the cooker facilitates the engagement of the lid on the cooker. The centering ring carries the sealing ring and the tongues and is based away from the dome by springs supported on the dome. The dome and the centering ring are guided on one another by interengaging elements and can be locked together in the open position.

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: A water-removing ring made of heat conductive materials and set on an edge of an oil-cooking utensil including a cylindrical contact part that comes into contact with the inner surface of the cooking utensil and a projecting part extending horizontally and inwardly from the inner surface of the cylindrical contact part and having a plurality of grooves so that evaporated moister is collected on the projecting part and then evaporated again.

Abstract: A method and apparatus are disclosed for detecting the presence of steam in a volume of air at a predetermined temperature. The apparatus includes a temperature sensor having two respective temperature build-up times representing an under steam temperature build-up time and an under air temperature build-up time. The method for detecting the presence of steam comprises the steps of placing the temperature sensor in the presence of the volume air, such that the sensor can reach a predetermined set point temperature that is lower than the predetermined temperature, taking a temperature measurement with the sensor, and determining if the measured temperature reaches the set point temperature in order to indicate whether the sensor is in the presence of steam.

Abstract: A fork segregating partitioning array for use with a fondue pot. The fondue pot is of the type defining a container with a large cavity to receive meltable foodstuff to be warmed by a heating source. The partitioning array consists of a cup member, freely releasably engageable into the container large cavity, and at least two partitioning walls disposed in crossing fashion relative to one another, whereby four distinct subcavities are defined within the cup member. The subcavities are for use in segregating a corresponding number of forks in cooking fondues such as meat fondue or chinese fondue. The cup member is further pierced by a plurality of through-bores, for free passage of the meat soup between the fondue pot and the cup member and vice-versa.

Abstract: A steam cooking appliance which enables food to be steam cooked while preventing condensate residue to be re-boiled again. The steam cooking appliance of the present invention provides a water containment basin defining a water reservoir and a condensate basin wherein the water reservoir is isolated from the condensate basin. The steam cooking appliance operates to enable the water reservoir to remain free from condensate residue even after boiling dry.

Abstract: The warming device of the present invention includes a food tray or pan formed from metal so as to promote the conduction of heat to the food contained in the pan. The pan is held within a sump vessel adapted to contain a heat transfer fluid such as water. The sump vessel is a unitary bowl-shaped container having side and bottom walls and an upper open wide mouth for receiving the food pan whereby the food pan, when inserted, is located within the sump vessel so that the bottom portion of the food pan is spaced from the wall of the sump vessel to define a chamber suited for containing water and steam between the sump vessel and the food pan. The sump vessel has heat-insulating qualities that reduce heat loss and promote the transmission of heat to the food pan. A heat dissipator plate formed from a metal or other conductor of heat is connected to a wall of the sump vessel with an air space between the heat dissipator plate and the sump vessel.

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: A cooking device including a upper unit having an upper grilling plate hingeably attached to a lower unit having a lower grill plate. The upper unit movable relative to the lower unit from an open position to a closed position to form an enclosed cooking chamber to cook foodstuffs. The lower grill plate includes a well to contain liquid and a heating unit for heating the well to vaporize the liquid during cooking and supply vapor to the cooking chamber.

Abstract: The invention relates to an apparatus for heating and/or cooking food in water, of the type comprising at least a first tub to house water at boiling point and containing at its inside heating elements of the water, and at least one perforated container for the foods housable in the first tub; the first tub is contained inside a first box structure, superiorly open and superiorly sealedly connected to the upper edges of the first tub, and above the first tub an intercepting wall of the steam exiting from the said first tub is arranged; the apparatus further comprises a longitudinal aperture made at a portion of the connection zone of the upper edges of the first tub to the first box structure, a second box structure communicating with the inside of the first box structure and an aspirating element exhibiting its inlet in communication with the chamber existing between the first tub and the intercepting wall and its outlet communicating with the inside of the second box structure.

Abstract: A support device for a pair of vegetable steamers comprising a pillar (32,34) having at one end a support (38) for the base of an upper vegetable steamer (10a) and at its other end having means (60) to attach to a lower vegetable steamer (10b) so that the pillar is upstanding from the base of that lower vegetable steamer, the other end of the pillar thus extending above the lower vegetable steamer to support the upper vegetable steamer above the lower vegetable steamer in a vertical manner.

Abstract: A cooking utensil includes a container having a peripheral wall at its upper end outwardly circumscribing its open top and defining therewith an annular reservoir for receiving a quantity of water. A lid overlies the container open top and includes a depending skirt dimensioned to become partially immersed in the reservoir water and to divide the upper part of the reservoir into an inner section, and an outer section communicating with the inner section via the bottoms of the two sections The open top of the container is formed with a triangular slot permitting a small quantity of liquid to be automatically drawn from the reservoir into the interior of the container upon cooling of the container.

Abstract: A microwave cooker capable of cooking an assortment of foods by a variety of methods while maintaining constant pressure. The cooker of the present invention boils and steams foods continuously without pressure build up and without the need to shut off the microwave oven. Food spattering and spillage are prevented by a unique internal baffle rib design and a mechanism that releaseably locks the top cover.

Abstract: A condensing apparatus for a steam cooking device comprising a heat exchanger for collecting steam from the cooking chamber of a steam cooking device and means for condensing the steam in the heat exchanger.

Abstract: An apparatus is disclosed for hot-moistening face-towels having a heating system with a heater unit and a water pipe. A metering container is provided for metering a predetermined quantity of water to be heated in the heating system, the metering container being in fluid communication with one end of the water pipe. A chamber having a base plate is also provided where the heater unit is fixed from below to the base plate. Towel supports are disposed within the chamber, and a spray system is mounted on a ceiling of the internal chamber for spraying steam and hot water of said predetermined quantity onto towels supported on the towel supports within the internal chamber. The spray system is in fluid communication with a second end of the water pipe.

Abstract: Disclosed is a high-temperature dry steam cooking utensil which heats and cooks cooking material in a variety of cooking methods like boiling and frying using high-temperature dry steam in an efficient manner without losing moisture and nutrients of the cooking material while preserving the food's own flavor. The high-temperature dry steam cooking utensil comprises a cooking pan for containing water, a tray having a flange for accommodating thereon cooking material, a steam baffle for covering the tray, and a lid for covering the cooking pan. The top portion of the cooking pan is formed of stepped portions for receiving the tray, the steam baffle, the lid. Steam paths are formed between the peripheral of the tray and the inner wall of the cooking pan by cutting partially the stepped portion. Steam generated in the cooking pan is heated in the space between the tray and the inner wall of the cooking pan to a high-temperature dry state.

Abstract: An apparatus and method for providing heated hair rollers wherein the rollers are suspended vertically in a heating chamber of a housing, an amount of water is introduced into the chamber and heated to generate steam which surrounds the rollers and condenses thereon heating and moistening the rollers which may then be removed and applied to a person's hair. The rollers are suspended by a horizontal plate within the housing which defines a steam chamber between the plate and the bottom of the housing. The plate has a plurality of holes sized to allow passage of the rollers. Each hair roller has a head portion which is larger in diameter than the respective hole whereby the rollers are suspended from the plate within the steam chamber such that the head portion of each roller remains outside of the heating chamber to provide a relatively cool handle for easy manipulation of the heated and moistened rollers.

Abstract: A steam cooking utensil includes a base and a boiling liquid reservoir defined by the base. A heater is mounted in the base to heat liquid in the boiling liquid reservoir. A cooking bowl is supported by the base and includes a food support surface having a plurality of vent holes. An adjustable and removable divider basket is mounted in the cooking bowl and includes a food support surface aligned with the food support surface of the cooking bowl. The food support surface of the cooking bowl includes a plurality of vent holes for enabling steam formed in the boiling liquid reservoir to enter into the cooking bowl and into the divider basket. The divider basket comprises first and second sections movably connected to each other for enabling the use to adjust the effective cooking area of the cooking bowl and the divider basket. The divider basket includes handle means for enabling the user to remove the basket from the bowl.

Abstract: A food warmer is provided which includes a metal food tray having side and bottom walls and a mouth at the top opening upwardly. A hollow well or sump vessel is provided around the food tray. The sump vessel is formed from a highly filled thermosetting plastic resin to provide a rigid monolithic body comprising at least about 15% and preferably about 30% to 80% by weight of an inert mineral filler, e.g. calcium carbonate (CaCO.sub.3) and fiberglass, and about 20% to 50% by weight of a thermosetting plastic resin so that the thermal conductivity of the food tray is at least about 50 times greater than that of the sump vessel. The sump vessel has bottom and side walls that enclose the sides and bottom of the food tray and is adapted to hold liquid, specifically water, as a heat transfer medium. An electric heating element is supported from a wall of the sump vessel between the walls of the sump vessel and the food tray for heating the food when energized.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A double boiler container includes an interior wall spaced from an exterior wall having a fluid chamber therebetween accessed through a fill conduit through the outer side wall, with the fill conduit including a vent port. A modification of the invention includes the vent port arranged to include pressure relief structure positioned therewithin.

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: 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: A food warmer is provided which includes a food containment vessel or pan having side and bottom walls and a mouth at the top opening upwardly. A hollow well or sump vessel is provided around the food containment vessel. The sump vessel has bottom and side walls that enclose the sides and bottom of the food containment vessel, and is adapted to hold liquid, specifically water, as a heat transfer medium. An electric heating element is provided in the sump vessel between the walls of the sump vessel and the containment vessel for heating the food when energized. The sump vessel is preferably spaced from the food containment vessel to define a chamber between them. The electric heating element is positioned in the chamber, preferably at a location spaced apart from the food containment vessel to heat the food containment vessel by means of radiant and convection heating and by conduction when the sump vessel is filled with water.

Abstract: A cooking vessel includes a vessel body having a spill rim extending outwardly and bent around the vessel body. A vessel handle is attached to a wall of the vessel body. A cover than can be set closingly on the spill rim has at least one cover handle. The vessel body and the cover form a spill and ventilation appliance. To guarantee a defined venting and a simple, more reliable, and also defined pouring with more reliable handling, the wall of the vessel body in at least one peripheral region of its upper rim has a larger slope than in remaining peripheral region of the rim due to shortening the spill rim. A rim of the cover in at least one peripheral segment has at least one arch projecting in a radial direction slope when correspondingly positioning the cover through rotation. The remaining peripheral region of the vessel wall without the larger slope has a circumferential length that is at least as large as the peripheral segment of the cover having the at least one arch.

Abstract: A machine and process for quickly baking pizza. Dry super-heated steam at about 600.degree. F. is flash-generated in one compartment of the machine by spraying water on metal plates. The steam passes to another compartment of the machine where the pizza rests on a hot metal plate. The pizza is quickly baked from the combined effects of the steam and the hot plate at a temperature in the range from about 650.degree. F. to 690.degree. F.

Abstract: A perforated steam plate mainly consists of a retaining plate and an upright tube vertically connected to the retaining plate via a central hole thereof. The retaining plate is a convex plate and therefore allows an adequate space between the retaining plate and the surface on which the retaining plate is positioned. Both the retaining plate and the upright tube have a plurality of perforations evenly formed on their entire surface. When the perforated steam plate is put into a common boiler or a cooker, raw rice to be boiled may be adequately separated from the bottom surface of the boiler or the cooker by the steam plate. In the course of steaming, steam formed by heated water inside the boiler or the cooker permeates from the perforations on the retaining plate and the upright tube to every corners of the boiler or the cooker, making the boiled rice more delicious.

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: An oven assembly (20) includes a housing (38) having a cover (50), a bottom floor (42) and a side wall (28) which define an interior cooking volume (22). an annular water trough (24) is positioned in the housing (38) proximate its interior bottom. The trough (24) includes an outer trough perimeter (26) dimensioned to extend sufficiently close to the side wall (28) around the housing perimeter such that the trough (24) is positioned for receipt of gravitating substances deposited on the side wall (28), and is formed to receive and collect the substances. Moreover, the trough (24) is to retain a quantity of a liquid (43) sufficient for humidification of food cooked in the oven interior. Lastly, a drainage mechanism (36) is disposed at the bottom of the trough (24) for removing substances and liquids from the trough (24).

Abstract: A steam cooker having a high capacity heating element in the bottom wall of the cooker reservoir employs a body of heat conducting metal to define a shallow boiler for transferring heat to water in the reservoir from a metal sheathed electric resistant heating element extending in a generally circular groove in the bottom of the metal body with the terminal end portions of the heating element extending in generally radially overlapping relation. An annular recess formed in the top surface of the metal body has a first portion of uniform depth defined by a first substantially planar bottom wall portion and a second portion of varying depth defined by a second substantially planar bottom wall portion overlaying the overlapped end portions of the heating element and inclined with respect to the first wall portion whereby water in the water reservoir will have a greater depth above the first bottom wall portion than above the second bottom wall portion.

Abstract: A self-draining cooking pot, such as a pasta pot, which facilitates the draining of liquid. A handle assembly includes a valve module which is readily-removable to facilitate cleaning, and a strainer to block the passage of food into the valve while permitting the flow of liquid. Included as part of the removable valve module is a sliding shaft with a resilient sealing member mounted on one end, and the sealing member is spring-biased against a valve seat. The handle assembly also includes a trigger lever for manual actuation of the valve. To prevent inadvertent draining of the pot, a lock-closed device engages the trigger lever until released by a pushbutton. To facilitate removal of the readily-removable valve module, a similar lock-open device is provided for the sliding shaft.

Abstract: A grilling surface is cooled by circulating water from a reservoir. The surface is preferably formed by two parallel metal sheets which are deformed to space them apart and to form heat passageways therethrough. The sheets and the circulation passageway formed therebetween extend continuously between and around the heat passageways. Reservoirs on the sides of the circulation passageway are in direct communication therewith and are configured to receive pans. Food in the pans is cooked by heat from the water in the reservoir. Covers on the grill and pans may be aligned to communicate steam from the pans to a grilling chamber formed by the grill cover. The grilling surface may be flat. Alternatively, it may have a wok-like configuration.

Abstract: A standard cooking pot is provided with an interior crescent shaped wall. The crescent shaped wall fastens to the inside surface of the pot and is sloped upwardly and away from the pot bottom from a radius of constant elevation on the generally cylindrical pot wall. The wall is aligned so that the two end of the crescent shaped wall fall on a diameter or chord across the pot parallel to the axis of the pot handle(s). At the juncture of the crescent shaped wall to the inside cylindrical pot wall at least one narrow interval is defined to permit drainage of cooking liquid along the pot wall and under the sloped crescent shaped wall. Preferably, the narrow interval is irregular--defining intermittent large and small apertures--so that total plugging of the aperture flow is unlikely to occur.

Abstract: A multifunctional water boiling and steaming device wherein the steam produced when boiling the water in a heating room is guided by a resisting tube into a steaming chamber to heat the food contained therein and wherein the boiled water flows through a cooling tube and is cooled therein into warm water, the cooling tube being disposed in the steaming chamber to conduct the heat to the steaming chamber to warm the same, whereby the heat of the steam and the boiled water can be recovered and utilized.

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: A steam cooking utensil includes a base, a boiling liquid reservoir defined by the base, and a heater mounted in the base to heat liquid in the boiling liquid reservoir. A drip ring is supported in the base above the liquid reservoir. A cooking bowl is supported by the base and includes a bottom tray having an imperforate surface and a food support surface extending radially outwardly from the imperforate surface. The food support surface is defined by a plurality of alternating hill-like ridges and valley-like channels extending radially outwardly in concentrically spaced rings. The food support surface includes a plurality of vent holes for enabling steam generating in the reservoir to flow into the cooking bowl.

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: A cooker comprising a cooking chamber and a means for introducing water into the cooking chamber in liquid or in steam form is disclosed, whereby the cooker is characterized in that it comprises a means for eliminating moisture from the cooking chamber, comprises at least one moisture sensor in the cooking chamber and comprises a control means that registers the output signals of the moisture sensor as first control parameter and compares them to a rated value and, according to the result of the comparison, drives the means for introducing water into the cooking chamber or the means for eliminating moisture from the cooking chamber.

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: A sensor assembly for boiling water dispenser includes clamping members for mounting a sensor such as a thermister in position to sense the presence and absence of steam.

Abstract: A steam cooker processes large quantities of food products such as meat, fish, poultry and produce passed therethrough in a spiral conveyor path. The continuously running conveyor is provided with loading and unloading stations outside the cooker and with a continuously operable spray detergent cleaning bath.Efficient cooking is achieved without loss of humidity, flavor or appearance by maintaining water drop free steam at near 100.degree. C. and 100% humidity at a pressure greater than atmospheric and by features of the apparatus including control of steam flow out of the cooking chamber and introduction of cold air thereinto.Two separate steam sources, internal and external, are provided with the internal source comprising a heated pool of water on the floor of the cooker chamber, which is agitated for heat transfer efficiency and to remove fat or drippings from the cooking products.