Abstract: A heat insulating cooking vessel includes a heat insulating outer container, an inner container which is releasably housed in the outer container, and a heat insulating lid member for closing the opening portion of the outer container when the inner container is housed in the outer container. The inner container is formed shallower than the outer container so that the inner container is positioned below the opening portion of the outer container when housed in the outer container. The side wall of the inner container has at least one handle, each handle being composed of a tang portion extending upward and a grip portion arranged on the tip of the tang portion. The heat insulating lid member of the outer container has at least one cutout into by which the handle of the inner container can be inserted.

Abstract: Disclosed is a gas-fired oven for heating food by steam and/or dry convection. The oven has a heating chamber; an atomizer for producing an atomized water spray; a source of a combustible gas mixture; and a burner-heat exchanger. The gas fired burner-heat exchanger receives and combusts the mixture and isolates hot combustion gases from the heating chamber so pure steam is furnished to the heating chamber. The heat exchanger receives hot combustion gases, and vaporizes atomized spray circulated over its external surface to produce steam for heating an article in the heating chamber. The amount of steam in the heating chamber is measured and controlled by monitoring a temperature in a drain.

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: A smoking and baking apparatus which is characterized by a cabinet having an outer shell and an inner shell that define a smoke channel therebetween. A firebox is located in the bottom of the cabinet and a pair of spaced flanges are positioned over the firebox for receiving a removable water pan. One or more doors close the cooking chamber of the cabinet, which cooking chamber is located above the firebox and is defined by the inner shell. A separate door closes the firebox and the water pan separates the firebox from the cooking chamber. A vertical duct or chimney is provided in the cabinet channel, which chimney opens to the smoking chamber at the lower end of the inner shell above the water pan and to the atmosphere at the upper end of the outer shell. When the water pan is resting on the spaced flanges over the firebox beneath the cooking chamber, smoke generated in the firebox is diverted by the water pan upwardly into the channel formed by the outer shell and the inner shell.

Abstract: A cooker adapted for use in a microwave oven and comprising: a vessel for holding a material to be cooked and water; an outside lid for covering the vessel; and an inside cover disposed between the vessel and the outside lid and capable of storing components boiled over from the contents in the vessel during a boiling stage thereof, and capable of returning the boiled-over components to the vessel after the boiling stage. In this cooker, the inside cover is provided with a hole for returning the boiled-over components to the vessel and is supported so as to be able to move in a vertical direction, a vapor path is formed by the inside cover, the vessel and the outside lid in a peripheral portion of the inside cover when the inside cover is raised by an inner pressure of the vessel, and a closing member is provided in the outside lid, which member is capable of closing the hole for returning the boiled-over components when the inside cover is raised by the inner pressure of the vessel.

Abstract: An elongated microwaveable fish poacher comprising a non-metallic, plastic base, rack and cover, and defining a fish poacher interior. The assembled parts present the appearance of a fish, with handles serving as a tail and fins, and cooperate to minimize undesired exchange of air from exterior of the assembled parts within which fish is adapted to be cooked in a microwave oven.

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: A process for reheating and/or complete cooking and baking of food-stuffs, especially of cooking, baking or grilling products, wherein a mixture of heated air and water vapor is introduced directly into the interior of the food-stuff before and/or during the heating procedure.

Abstract: A milk warmer comprising an open tray for holding hot water and containers of milk, and a closed chamber under and contiguous with the tray, there being a common heat-conducting wall between the tray and the chamber. There is a first means for controllably introducing steam into the chamber; for example from a coffee-making machine. There is a second means for controllably transferring steam and condensate from the chamber into the tray and impinging the transferred steam against a shield attached inside the tray.

Abstract: A simple to operate locking mechanism for a pressure cooker, the locking mechanism having a locking arm rotatable from a fully open to a fully locked position, the locking arm being operatively connected to a cam shaft assembly which is rotatable with the locking arm, the cam shaft assembly being slidably axially in a cam shaft sleeve rotatably mounted in a displacement member which causes the cam shaft assembly to be axially displaced as it is rotated by the locking arm, the cam shaft assembly being moveable from a retracted to an extended position as the locking arm moves from a fully open to an intermediate position. A safety mechanism is provided to prevent rotation of the locking arm from the intermediate to the fully locked position in the event the cam shaft assembly is not fully extended. A pressure responsive safety mechanism is also provided to prevent opening movement of the locking mechanism in the event the cooker is under pressure.

Abstract: A food treatment/holding apparatus has a cabinet defining a storage space for food to be treated, a heater with a surface that can be heated above the boiling temperature of water, and structure for delivering a metered amount of water at preselected intervals against the heater surface to produce water vapor in the food storage space.

Abstract: A gas steam oven is provided including the assembly of elements of direct heating and convection gas oven, and further includes a steam generator, an auxiliary heat source maintaining the burner at a temperature greater than the steam condensation temperature in the enclosure; a permanent flow of air in the air-gas mixture intake duct making it possible to re-ignite the burner after a period of combustion interruption.

Abstract: A gas-fired combination steam and dry oven has an oven cavity that is heated by heat exchange from one or more fire tubes and a boiler that is located outside the oven cavity and is heated by heat exchange from one or more other fire tubes. Both the oven and boiler fire tube heat exchangers employ natural draft gas burners. The combination oven can be operated as a forced-air convection oven, a forced-flow convection oven circulating superheated steam, or a steamer circulating saturated steam. Sensors in the oven supply information to a microprocessor that controls the gas burners to maintain an oven temperature within 5.degree. F. or less. Sensors of the level of water in the boiler assure that the water level stays within predetermined limits. Tray stops keep foods and the trays containing them away from the walls of the oven to permit free circulation of air, saturated steam, or superheated steam.

Abstract: A feathered fishing lure reconditioning device includes a vessel having a heater and a lid. The lid is equipped with a grate covering a cooling chamber connected by ducts to the vessel, the ducts being aligned with certain openings of the grate and offset from others, whereby vapors passing from the ducts through the aligned openings in the grate induce an influx of cooling air through the grate openings displaced from the ducts.

Abstract: An apparatus and method for cooking food, particularly semi-liquid foods and baking doughs. The apparatus comprises an open metallic grid containing vertical cells, the grid being located at the bottom of a covered cooking vessel and being partially immersed in liquid, such as water. The cooking method involves placement of food within a container on the upper surface of the grid and application of heat to the bottom wall. A method for both mixing baking doughs and cooking them directly on the grid while contained within a flexible plastic bag is disclosed.

Abstract: The open end of a cylindrical or dome shaped cover closed at the other end fits snugly within the raised outer rim of a flat base formed of a heat transmitting material such as metal. A holder structure, preferably of lightweight metal supportable on the base to be enclosed within the cover, has one or more lightweight plates that are the approximate size and shape of a standard tortilla disposed in a roughly horizontal attitude one above the other. The base beneath the plates has concentric shallow liquid retaining areas to hold small amounts of water that can be heated and turned to steam to warm the tortillas and keep them pliant. Heat insulating handles on the cover and base permit the entire assembly to be placed over the heating element on a stove.

Abstract: The present invention provides a hinged clamp which allows ease in both installing and removing drop-in type food warmers. A warmer well which is placed or dropped into a cut out defined in a counter top includes an outwardly extending flange to support the warmer well on the counter top. A nut provided on the outer surface of the warmer well has a corresponding threaded member which secures a clamping means which includes a body portion and an arm. To secure the warmer well in place, the body portion and arm are positioned away from the warmer well and secured to the nut by the threaded member, which causes the arm to secure against the counter top.

Abstract: A safety lock in a steam pressure coffee maker is disclosed. The safety lock comprises a piston fitted in an orifice of the coffee maker body. When the pressure in the coffee maker chamber is sufficiently high, the piston is moved causing the piston rod to enter recesses provided along the periphery of a threaded plug which closes the main aperture. With the piston rod in this position, the threaded plug cannot be turned, thereby ensuring that the main aperture remains closed until the high pressure conditions no longer prevail.

Abstract: An apparatus for steaming food is disclosed. Food suspended within a compartment of the apparatus is cooked by steam rising from a reservoir of boiling water below. After passing through the food compartment, steam collects in a dome shaped lid where it condenses to water then which flows by means of a gutter device below the lid into channels along the food compartment walls to return to the reservoir without contacting the food.

Abstract: This invention relates to an improved steaming case and in particular to one including a metal case having a room therein for receiving a plurality of laminas, an open-top water tank disposed at lower part of the case and a gas cooker mounted below the water tank for heating the water therein whereby the heat of the waste gas may be recovered and fully utilized and the water in the water tank will be automatically maintained at a predetermined level.

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

Abstract: A pressure interlock means to prevent release and opening of the cover under a potentially dangerous condition. The cooking apparatus is formed including a suitable open-top pot having a top cover unit secured to open and close the pot. Cooking oil is contained within the pot to a suitable depth or level spaced from the pressure cover unit. A pressurized deep oil cooker has a cover unit and includes a clamp bar pivotally connected to one side of a cooking pot. A mechanical hook unit couples a hook member on the free end of the bar to a pin. A plate cover has a D-shaped seal in a dovetail groove and abutts the upper edge of the pot. The cover is secured to the cam by a slotted connection permitting limited movement of the cover relative to the bar. A cam unit is coupled to the bar and has a rotating cam having a release position in which limited movement of the cover is permitted and a locking position which spreads the clamp bar relative to said cover to seal the cover and set the latch.

Abstract: A steam cooking device having an outer shell with an open top and an open bottom. A cover closes the open top. The open bottom is sized to fit about a heating element. A support member is provided within the outer shell, for supporting food to be cooked. This support member is spaced above the bottom of the outer shell to provide space within the shell for a water container.

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

Abstract: A food heating apparatus placeable over boiling water, the apparatus comprising a plate including a generally planar upper surface and a lower surface generally parallel to the upper surface, the plate having therethrough a plurality of steam passages extending between the lower surface and the upper surface, each of the steam passages communicating with the upper surface through a first opening having a first area and communicating with the lower surface through a second opening having a second area substantially greater than the first area.

Abstract: Disclosed is a high efficiency deep fat fryer from whose fry tank fat is continuously withdrawn for heating and filtration. A pump circulates part of this fat through a helical- or serpentine-shaped finned-tube heat exchanger positioned between a gas-fired burner and the bottom of the fry tank. The remaining portion of fat is directed through a filter located in the bottom zone of the fry tank. The fryer includes a control system with sensors such as pressure switches for preventing damage to the fat at low flow rates and devices for expelling moisture trapped in the pump. The filter has an element of material such as carbon-impregnated cloth which may be quickly replaced without draining fat from the 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: Nonpressurized steam cooking is effected utilizing an instantaneous steam generator which intermittently feeds steam to a container for the foodstuff in an enclosure. The space between the enclosure and the container is heated by heating means independently of the steam boiler so that the walls of the container are at a temperature above 100.degree. C. so that steam condenses substantially exclusively on the food rather than on the container walls and steam wastage is minimized.

Abstract: A steam cooking device having an outer shell with an open top and an open bottom. A cover closes the open top. The open bottom is sized to fit about a heating element. A support member is provided within the outer shell, for supporting food to be cooked. This support member is spaced above the bottom of the outer shell to provide space within the shell for a water container.

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 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: In a steam juice extractor having a water cup for producing a water steam, a juice collecting container arranged on the water cup and having a funnel and a fruit container having a bottom with a sieve openings for discharging a juice from the fruit container, an outlet of the funnel has a cross-section which is dimensioned so that the water steam discharges from the funnel with a speed of substantially between 2 and 20 m per sec.

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

Abstract: The invention relates to a steam pressure cooker, which essentially consists of a lower pot and a cover unit sealing the lower pot. The lower pot has a smooth circular pot rim. The cover unit consists of a lower lid and an upper lid. The latter is designed as a sealing element, which engages the lower part of the pot rim by the flanges. As an improvement of this type of pressure cooker, it is proposed that the upper lid contain two half-lids, and that each half-lid be able to rotate about its own axis of rotation essentially parallel to the central axis of the pot (geometrically vertical) relative to the lower lid and lower pot, and further, that the axes of rotation lie eccentric to the pot's central axis and diametrically opposite each other with respect to this axis swivel mechanism rotatably supported concentrically on the lower lid.

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

Abstract: The present invention comprises an easily moved about cooking unit having a heating assembly and a removable steamer assembly which is fitted to the top of the heating assembly. The heating assembly is provided with a replaceable tank of propane or other liquified gas and suitable heat controls. The steamer assembly comprises a steam producing pot with cover and a removable inner steaming pot to hold the shellfish out of the water while subjecting the shellfish to the steam.

Abstract: A steamer in a steam circulation system can steam goods being transferred by a conveyor. A steam-jetting pipe is placed under the conveyor, a steam-sucking pipe is placed above the conveyor and an ejector condenser is placed on the way of primary steam heading for the steam-jetting pipe, provided the steam-sucking pipe is connected to the ejector condenser in order to feed back spent steam. A jet of fresh steam ascends in a walled room so as to steam goods on the conveyor and spent steam having increased humidity is sucked to return to the ejector condenser. Primary steam passing through the ejector condenser absorbs spent steam collected by the steam-sucking pipe so as to adjust the moisture content. Since spent steam is recovered and re-used, energy and consumption of primary steam are saved greatly, which can result in a wide cost reduction.

Abstract: A process and apparatus to control the cooking process in a steam pressure cooker heated with a heating element controlled through a control circuit wherein the temperature of the pressure cooker is detected and utilized by the control circuit to regulate the heat output of the heating element, and wherein a cooking time can be preset by means of an adjustable timing element.

Abstract: A cooking vessel having an inner container for containing a cooking material and an outer container for receiving the inner container with a circumferential space therebetween. The inner container is provided, on its bottom and side circumference with a large number of holes for connecting the inside areas of the inner and outer containers. The inner container also has openings for ejecting into the inner container foams produced when the cooking material is boiled.

Abstract: An apparatus for the rapid and essentially uniform heating of a food product, including a heating oven utilizing a novel heat generating system for the generating of a heated gaseous fluid medium, such as steam, for the rapid heating or cooking of food, and wherein the apparatus is adapted for home and/or commercial utilizations. Moreover, also disclosed is a method for the rapid and uniform heating or cooking of a food product through the intermediary of heated steam employing the inventive apparatus.

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.

Abstract: Disclosed is a cooking utensil which is adapted to cook foods by steaming as well as by convection heating. The cooking utensil comprises an outer vessel having a generally upstanding side wall in a generally cylindrical configuration and a generally planar bottom having at least one aperture therein, and an inner vessel having a sidewall and a bottom located within the outer vessel, the sidewall and bottom of the inner vessel spaced from the sidewall of the outer vessel, the annular space formed by the upper portion of the inner vessel and the upper portion of the sidewall of outer vessel communicating with the interior of the inner vessel.

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

Abstract: An open framework rack has shoulders of progressively greater width for supporting within the rack cooking receptacles of progressively greater width one spaced above the other for efficient steam cooking within a steam chamber. The rack desirably comprises wireform risers providing stepped terraces. A plurality of connecting rings secure the risers in the rack. A multichannel/rib adapter is adapted for supporting a cooking receptacle on the rack or on the bottom of a steam chamber. The rack is adapted for handling by upstanding ears thereon or by a bail removably engaging the ears.

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

Abstract: The coffee percolator is of the type including a bottom container acting as a boiler and support for a removable coffee-holder funnel and is characterised in that it further comprises a top element which can be sealingly mounted on said bottom container and is provided with a spout for outside delivery of coffee infusion or steam, as well as valve means associated with said spout for maintainment at a open position of said spout for coffee infusion delivery and at a controlled closed position of the same spout for steam delivery.More particularly, the valve means comprises a shutter associated with a control lever for maintainment at a first position corresponding to a constant opening of the spout and moved to a second position corresponding to a constant closure of the same spout, and then to a third position controlling the opening and the closing of the spout for the delivery of the steam.

Abstract: A steam cooker and method whereby food loaded into an essentially imperforate cooking pot enclosed within a top access steam chamber is cooked by steam generated in the chamber and transferred through the pot walls into the food, as well as by steam directed from the chamber into cooking relation on top of the food in the pot. Between a top closure cover over the steam chamber and structure for directing the steam into the top of the cooking pot, a shallow subchamber provides for returning spent steam and condensate to the steam chamber.

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.