Abstract: A steam cooker comprising a heating chamber and integral steam-generating chamber in open communication with the heating chamber such that steam generated in the steam-generating chamber flows freely from the steam-generating chamber into the heating chamber, a cooking chamber supported in the heating chamber in a position to be exposed throughout the major portion of its entire surface to the steam in the heating chamber and orifices in certain of the exposed surfaces of the cooking chamber through which steam is admitted to the cooking chamber.

Abstract: A food steamer includes a housing that contains a steam generating chamber covered by a removable top plate that mounts a plurality of steam injection needles. Steam is conveyed from the chamber upwardly through the needles, exiting through the upper open end of the needles. The needle mounting plate is removably secured to the housing by way of a U-shaped pin which threads through mating projecting portions on opposite sides of the plate and on opposite sides of the chamber. The plate may be removed by pulling outwardly on the U-shaped pin and lifting the plate off of the housing. A removable cover is mountable on the housing over the injection needles. A drawer is slidable into and out of the cover and includes a portion for containing the food item to be warmed. The interior of the drawer communicates with the upper open end of the needles so that the food within the interior of the drawer may be steamed.

Abstract: A cooking utensil comprising a pan with a flat bottom and vertical side means formed integrally with said bottom, and an array of evenly spaced substantially uniform holes formed in a portion of said bottom to provide a food extrusion area, the remaining portion of said bottom providing a food holding area.

Abstract: A self-standing cooking apparatus is disclosed which consists of a pressurizable vessel having a door which can be latched and sealed, an integral steam-pressure source and integral upper and lower heating rod elements which serve as broil elements and bake elements, respectively, and a water-filled tray which can be disposed above the upper heating rod. An electrical control circuit enables selective energization of the bake and broil heat elements by continuous or controlled duration pulses of current which control the proportion of infrared energy that will be produced by the heating rods. The oven can be operated under pressure with the heating rods applying infrared radiation to the foodstuff being cooked in order to obtain browning or crisping of the foodstuff which is cooked at elevated pressure. The oven can also be operated in a conventional bake mode, a conventional broil mode, a steam cooking mode, a sealed cooking and warming mode and a toasting mode.

Abstract: A storage device for processed foods comprising a sealed storage chamber, an air passage provided in the storage chamber so as to extend along an inner surface thereof and having a suction port and a discharge port at upper and lower sections thereof, respectively, to permit the air to be circulated in the storage chamber, a fan provided in the air passage, an air heater provided in the storage chamber, a steam generator opened into the storage chamber, a temperature sensor and a humidity sensor provided in the storage chamber, and an electric circuit. The temperature in the storage chamber is regulated by the electric circuit to a predetermined level and thereby maintain the temperature therein substantially at a required level automatically. The humidity in the storage chamber is also regulated by the electric circuit to a predetermined level and thereby maintain the humidity therein substantially at a required level automatically.

Abstract: A feed tank portion (11) of a conventional shrimp processing apparatus is divided into forward (35) and rear (33) sections by an intermediate baffle (31), which extends across the full width of the feed tank (11). The baffle (31) is configured so that the rear tank section (33) can function as a feed tank for raw shrimp for the processing apparatus. A feed belt (17) moves the raw shrimp out of the rear tank section (33) to a cooker (23). The warm condensate liquid from the cooker (23) and water at ambient temperature from the sprinklers (27) at the upper end of the feed belt (17) runs off into the forward tank section (35). The water in the rear tank section (33) is continuously recirculated and maintained at a desired low temperature, with a specific concentration of chemicals, such as phosphate, if desired.

Abstract: A steamer pot assembly includes a pot, a steamer basket and a lid. The pot has a lip bounded by an upstanding flange at its upper end. The steamer basket is perforated and fits within the pot; it has a lip which rests on the pot lip. The steamer basket has two bails, each having two ends pivotally connected to the basket, each end being spaced from the adjacent end of the other bail a short distance. Each bail has two arcuate legs, connected by an inverted U-shaped connector portion which rests on the basket lip, inwardly of the outer edge thereof, leaving a space between it and the flange of the pot to receive the lower edge of the lid.

Abstract: An apparatus for the steam cleaning and rejuvenation of fishing tackle at stream side comprises a water containing vessel having an upwardly opening, constricted mouth, a clamp for retaining a conventional cigarette type lighter below the bottom surface of the vessel. Fishing flies may be held above the mouth to be cleaned and rejuvenated by steam escaping therefrom by means of a magnetic annulus defining the mouth, or a mechanical clip attached to the vessel adjacent the mouth.

Abstract: A utensil for cooking food by steaming comprises a boiler and a food holder. In the wall of the food holder is at least one perforation through which steam may pass from the boiler to cook the food. The perforation is arranged to leave a sump, in the bottom of the food holder, in which juice from the cooking food may settle and be collected.

Abstract: An apparatus or a method for heating a component by the condensation thereon of a suitable vapor, for example to make a soldered connection in condensation soldering. The vapor is produced by passing a heat transfer oil through a vaporizer comprising permeable electrically conductive material, and is introduced into a heating chamber containing the component. The heating chamber is held at a pressure below atmospheric pressure, and a condenser chamber is connectable to the heating chamber for condensing the vapor at the end of the heating cycle.

Abstract: A cooking vessel for oven cooking comprises an outer vessel, an inner vessel and a lid all preferably of ceramic material. The inner vessel is supported on supports above a well of the outer vessel containing water and is so shaped and located with respect to the outer vessel as to form an annular gap therebetween communicating through passages with the well. The sidewall of the inner vessel is inclined inwardly at its upper end and forms with a downwardly depending circumferential ridge of the lid a continuation of the gap with a spatial increase beneath the ridge. In operation and when the cooking vessel is heated in an oven, water vapor from the water circulates in paths immediately beneath the lid and through the gap and further water vapor from food within the inner vessel moves in paths beneath said paths without undue mixing of the water vapor and the further water vapor.

Abstract: A fast warmup, high capacity, no splash, self-cleaning humidifier for a proof box. The device has an aluminum steam generating heater pan including at least one electrical heating element cast into its base. A reservoir and a float controlled valve attached to the heater pan by a dog leg conduit keeps the level of water in the heater pan at a depth of about one-half inch. The heater pan is mounted for rotation about a horizontal axis, and a drip pan is located beneath the heater pan. For cleaning of accumulated minerals, scale and the like from the heater pan, the heater pan is allowed to heat to over 212.degree. F. while dry. Cooler water from the reservoir is then suddenly added to the hot, dry heater pan resulting in the removal of said accumulated minerals, scale and the like from the heater pan due to thermal shock and the vigorous boiling of the added water. The contents of the heater pan are then dumped into the drip pan by rotating the heater pan about said horizontal axis.

Abstract: A baker's oven of the type having an oven compartment with a loading door, and containing heating means and a horizontal support, rotatable about a vertical axis, for articles to be baked, has steaming means for producing steam within the oven compartment, such steaming means including a metal body in the upper part of the oven compartment and heated by the heating means, a passage in the body receiving, from any suitable source, water under pressure which is expelled in finely divided form through nozzles into the compartment, the nozzles being directed away from the doorway and in the direction of rotation of the rotary support.

Abstract: A pressure fryer having a vessel adapted to cook a food product within a bath of cooking oil. A cover seals the vessel in a pressure-tight condition and, as pressure builds up in the vessel, the cover automatically locks an opening-closing actuator to prevent the cover from being opened. When the pressure is relieved, the cover unlocks the actuator to permit opening of the cover.

Abstract: A food product is cooked under pressure and within a bath of hot cooking oil in a vessel when the vessel is sealed closed by a cover. The pressure in the vessel is controlled by an exhaust valve which must be located in an open position before the cover may be closed and sealed. As long as the exhaust valve is closed, it is not possible to open a drain valve and drain the oil from the vessel.

Abstract: An energy-time conserving low cost home pressure cooking system for canning, sterilizing and cooking food and the like, comprising method and apparatus, the illustrated apparatus comprising a pressure cooker having a short lower body or vessel and an elongated upper lid, sealed and releasably secured together when assembled at a relatively low elevation by fasteners locked and sealed (at a single annular seal site) and unlocked and unsealed at said low elevation merely by relative rotation of the body and the lid, a vented platform disposed a short distance above a small amount of water in a shallow reservoir in a lower compartment of the body of the pressure cooker, thus accommodating rapid generation of steam, when heated, which passes through the platform vents, accumulates at the top of the upper compartment and enlarges downwardly, with the air being efficiently exhausted substantially exclusive of steam, through an air escape-steam trap valved port in the side of the body of the pressure cooker just abo

Abstract: The present invention relates to an adjustable and rotatable stovetop cooker having two telescoping halves. Each half also includes opposed handles which allow the cooker to be picked up and rotated 180 degrees to allow cooking a package of food on both sides.

Abstract: A food container apparatus for use in combination with a pressure cooker which enables food to be cooked with steam, while concurrently the food is browned on the upper surface thereof. The food container apparatus is received within an upwardly opening pressure cooker, with there being a boiler formed between the bottom of the food container and the bottom of the pressure cooker, and a vapor space formed between the top of the food container and the lid of the pressure cooker. An annular area is formed about the outer periphery of the food container and communicates the vapor chamber with the boiler so that steam generated at the bottom of the pressure cooker flows towards the vapor chamber in heat transfer relationship respective to the food container, and is exhausted through the pressure regulator located in the lid. A heavy heating plate at the top of the food container prevents condensation of steam from admixing with the contents thereof, and at the same time provides a heat sink.

Abstract: A pressurized injection steamer for heating food items such as pastries, rolls or the like to render them appetizing both in appearance and taste. The steamer includes a pressurized steam generating chamber below a food supporting surface. The food supporting surface includes a plurality of upstanding, hollow injector needles having one or more steam outlet holes adjacent the upper end upon which the food items to be steam heated are impaled. A generally horizontal, non-heat conducting elongated tube enters the steam chamber through one of the side walls for spraying tap water through side orifices into the steam chamber and the water falls onto a subjacent heated platen for immediate vaporization. An apertured baffle plate above the water inlet tube prevents non-vaporized liquid from entering the open bottoms of the hollow needles. The elongated tube is further insulated to prevent heating of the incoming water through the walls of the steam generating chamber.

Abstract: A cooking system includes a frypot comprising heat transfer walls which are spaced to facilitate cleaning of the frypot. Each heat transfer wall comprises a lower vertically extending portion and an upper outwardly curved portion shaped to cause wastes to flow to the bottom of the frypot. A plurality of burners are provided for maintaining combustion in zones adjacent to the vertically extending portions of the heat transfer walls. This causes heated products of combustion to flow upwardly along the vertically extending and outwardly extending portions of the heat transfer walls, whereby heat transfer is effected through the walls to cooking oil in the frypot. Each burner comprises two or more orifices for discharging mutually interacting gas jets and a target for deflecting the gas jets and entrained air toward the heat transfer walls and for reflecting heat into the combustion zone and through the heat transfer walls.

Abstract: A steam processor for preparing or warming food items. The processor includes a cooking chamber having a steam inlet and outlet, and an adjacent steam generator for supplying steam to the chamber. The steam generator includes a water level control system for maintaining a water level within the generator within predetermined limits and an immersion heater for vaporizing the water. A steam control is provided that regulates the heater to control the rate at which steam is produced and flows into the cooking chamber. The processor includes an automatic drain feature which discharges any water within the steam generator whenever power to the processor is terminated. A steam condenser that condenses steam exhausted by the chamber is disposed near the outlet of the cooking chamber. The condenser precipitates a sub-atmospheric pressure at the outlet which serves to purge air from the chamber and enhance the flow of steam into the chamber.

Abstract: A steam table adapted to hold containers of food comprises an open tank for holding the water used to heat the food. The tank has a double bottom, and water, separate from the water used to heat the food, fills the double bottom. Heat is supplied to the double bottom to heat the water there, and this heated water both heats the water in the open tank used to heat the food and, in addition, provides hot water for the sink. Water is gravity fed to the double bottom of the steam table by a reservoir mounted above the steam table.

Abstract: A pressure cooker particularly adapted for use as a pressure fryer. The cooker's tank is electrically heated by a novel electrical resistance heater and heat reflector structure. The cooker also includes a novel cover and cover hold-down mechanism.

Abstract: A stove, steam cooking and heating system is provided that includes a means for supplying water to a collector wherein the collector is arranged in a suitable location such as a heat source such as a fireplace, campfire or the like so that the water is converted to steam which can be used for any desired purpose, as for example, the steam can be used for cooking foodstuffs, heating purposes and the like.

Abstract: A two-staged pressure cooker comprises an air-tight vessel having an upper-stage chamber for containing foods to be pressure-cooked and a lower-stage chamber for containing water. The two chambers are separated from each other, each having a pressure-actuated regulating valve which allows the chamber to be maintained under an appropriate pressure for cooking. Foods can be placed in both chambers for pressure cooking.

Abstract: An electric steamer for simultaneously steaming a frankfurter and warming an accompanying frankfurter bun is disclosed herein. The steamer includes a base portion having an electric heater and a reservoir adapted to receive a small amount of water for steaming the frankfurter and steam-warming the frankfurter bun. A perforated support rack is positioned over the reservoir for supporting the frankfurter, a sausage, or the like above the water. A bun-supporting cover is removably mountable over the reservoir to define a steaming chamber. The cover has a top wall provided with a plurality of steam vents whereby the steam which cooks the frankfurter escapes through the steam vents and warms and softens the frankfurter bun supported on the upper surface of the cover.

Abstract: A low liquid volume retort system is provided with a tunnel disposed within and spaced from the side walls and cover of a retort. A plurality of spaced containers are loaded in the tunnel, and a liquid maintained at a temperature different from that of the containers is then pumped from an inlet end of the tunnel to the outlet end to completely fill the tunnel and to evenly transfer heat between all of the containers and the liquid. The liquid then overflows from the outlet end of the tunnel and gravitates to the lower portion of the retort for return to a desired processing temperature and recirculation through the tunnel. The quantity of liquid required for processing is greatly reduced by filling only the tunnel with liquid, and collecting only a small portion of the liquid at the bottom of the retort before again recirculating the liquid through the tunnel and past the containers therein being processed.

Abstract: An apparatus for steaming food at substantially atmospheric conditions. This apparatus comprises a steam chamber means for filling the chamber with steam, which filling means comprises means for introducing water into the bottom of the steam chamber, and heating means outside the steam chamber for heating the water in the steam chamber to produce steam; means for allowing steam to escape from the chamber to maintain substantially atmospheric conditions in the chamber; a condensing chamber for the escaping steam; means in the condensing chamber for spraying water on the steam to condense it; means for draining the water and condensed steam from the condensing chamber; and means for controlling the heating means and the filling means, which control means comprises a sensor for sensing the temperature of the water and condensed steam in the condensing chamber.

Abstract: A wiener steamer housing has a bun compartment, and has a wiener compartment over a base containing a heating element. A juice catch tray with side walls is suspended in the wiener compartment, and inserted in it is a wiener holding grill. The tray bottom catches juices from the wieners, and its sides, with holes at their upper ends, provide steam passages conducting heat to the upper wieners stacked on the grill.

Abstract: The specification describes a baking appliance adapted to be placed in the baking oven of a cooker for receiving material to be baked. It comprises a bottom plate, a hood mounted on it with an open end and a lid closing the open end for baking rye flour bread and other forms of bread. The appliance consists of refractory stoneware for example fireclay. The bottom plate has a peripheral groove for having the hood fitted in it. In the top of the hood there is an air discharge opening and on the lid there is a closable opening for the supply of air and water.

Abstract: A perforated, inner pan nests completely within an outer non-perforated open top pan and a cover encloses the opening of the outer pan and contained inner pan. The opposed ends of the perforated pan are hinged so as to open flat in the plane of pan's bottom, and handles on the hinged ends provide manipulation of the inner pan without opening.

Abstract: An apparatus for the heating, moistening and holding cosmetic towels or the like is disclosed herein having a box-like support into which a water tray is placed. Legs are carried underneath the tray for holding the tray in spaced relationship with respect to the bottom of the support. A heater coil is downwardly suspended from the tray in the space and the heater coil terminates in a pronged electrical connection for detachably receiving an electrical plug attached to a conventional source of AC line voltage. The water tray holds a small quantity of water and, in turn, supports a removable perforated table which supports the towels. The sidewall of the water tray upwardly project beyond the towel surface of the perforated table and the sidewall of box-like support. A removable lid completes the device so that steam produced by the heated water is captured in the device for heating and moistening the towels.

Abstract: Apparatus for thawing frozen food without cooking by producing a homogeneous mixture of steam and air with a dewpoint of 170.degree. F or lower and a mixture temperature below 212.degree. F, external to a thawing chamber, and forcing the steam-air mixture to flow towards the top and bottom surfaces of frozen food supported in the thawing chamber.Apparatus for reconstituting frozen food in three distinctly different steps:1. A hot gas heats a food chamber to the serving temperature of food. The food chamber has a multiplicity of apertures positioned in the top and bottom walls of the chamber.2. Water is vaporized by adiabiatic transformation of a portion of the sensible heat in the hot gas to the latent heat of the water vapor. The water vapor is then intermixed externally to the food chamber with the hot gas in order to produce a vapor aeriform gas which has a temperature substantially higher than its dewpoint.

Abstract: The present invention is a device for warming and hydrating tortillas that have been cooked at an earlier time and have subsequently become cold and hard. A base for the device has a heating element with a thermostat control. A cylindrical container is located above the heating element. Inside of the cylindrical container is a rack held a predetermined distance above the bottom of the cylindrical container by downwardly extending legs. A lid closes the top of the cylindrical container.

Abstract: A convection steamer apparatus and method having improved heat-transfer characteristics for rapidly and effectively processing food items or the like at atmospheric pressure and at a relatively low constant steam temperature comprising a steam generator and distribution system for delivering steam in a turbulent controlled path to a heating chamber. A diffuser device acts to introduce substantially dry steam into the distribution system and a pressure differential generator device communicates with the chamber for continuously inducing a pressure differential to continuously purge air and/or unused steam from said chamber to maintain turbulent, generally orbital flow of dry steam in heat-transfer relation around the food items to be processed.The invention further contemplates an improved construction for an atmospheric closure for fluid and heat sealing of the heating chamber during the processing of such food items or the like.

Abstract: A food warmer and humidifier comprising a double walled container forming a water jacket in which water is heated. The water jacket has a primary vent which may have a variable orifice to vent the major portion of the steam and water vapor generated. A small orifice or steam port opens from the water jacket into the inner chamber in which the food is placed, to admit a controlled amount of steam for warming and humidifying the food. A lid with controllable vents releases excess steam to prevent internal condensation. In one form the position of the steam port can be varied relative to the primary vent to control the pressure ratio and thus the amount of steam admitted to the inner chamber.

Abstract: A steam pressure cooker is provided with a normally open drain valve connected to the bottom of the cooker pressure vessel and having a relatively large flow capacity to drain liquids and food particles. A separate exhaust pipe of restricted capacity is also connected to the vessel and controlled by a separate valve. Steam is supplied to the pressure vessel through an inlet source, and with the drain valve closed the restricted exhaust pipe allows pressure to rise in the vessel since flow through the restricted pipe is less than the inlet flow. Controls are provided for closing the main drain valve and the restricted exhaust pipe separately, in sequence, and these controls include a manually operable device which can be used to open the restricted exhaust pipe to depressurize the vessel independently of the automatic control of the cooker.

Abstract: An apparatus for canning fruit and the like. The apparatus of the present invention comprises a platform having a plurality of legs thereon for placing it in a frying pan or other pan with the platform extending contiguous to the sides of the frying pan so that water placed in the frying pan will generate steam which will pass through holes in the platform. The platform is provided with a removable chamber which encloses a plurality of containers within the chamber and the chamber is provided with an outlet opening in the bottom thereof. The legs extending from the platform may also be passages for the admission of condensed steam back to frying pan and the holes in the platform may be provided with tubular passage means extending into the steam chamber.

Abstract: The invention relates to a utensil for cooking foods, more particularly meat in the oven in a humid atmosphere and preventing fat being splashed onto the oven walls. This can involve cooking joints of meat remaining stationary on a supporting grill or cooking pieces of meat by infra-red radiation.The cooking utensil comprises a box having a base serving as a water container and a collector for cooking fat and gravy, provided with a lid having at least a hole, whereby the box and lid are associated with a frame for assembling them and clamping them together and for supporting a support for the joints to be cooked.

Abstract: A disinfector for heating and disinfecting contact lenses in which a main plastic housing is provided having a lens well recess from the top thereof dimensioned for receiving a standard lens carrier, and a vented lid covering the well opening. The lens well has a downwardly facing annular recess on the bottom surface thereof for receiving the top edge of an annodized aluminium cup reservoir. The top lid portion is dimensioned for the measurement of water which is poured into the lens well and hence into the aluminium cup reservoir through a plurality of apertures in the bottom of the lens well. These apertures also serve to allow steam from the water in the reservoir to enter the lens well which is in itself a steam compartment. A annular flat electric heater coil is glued to the bottom of the aluminium cup reservoir leaving a circular section exposed in the center thereof.

Abstract: A pressure vessel arranged for use as a steam cooker and employing multiple outlet connections is disclosed. One of the outlet connections is located in the vessel floor and is of such flow capacity as to freely pass collected food particles, water and steam from the vessel. Another outlet connection is located high on a vessel wall and is of such flow capacity as to release steam from the vessel at a limited rate. The outlet connections together with a steam inlet are opened and closed in a controlled sequence in order that the functions of defrosting, cooking and vessel purging be accomplished in an improved reliable manner.

Abstract: A steam heating apparatus for heating food items such as pastries, rolls, sandwiches or the like to render them appetizing in appearance and taste. The device includes a steam generating chamber below a food support plate upon which food items are placed for steam heating. A generally horizontal, elongated tube enters the steam chamber through an over-sized aperture in one of the side walls for spraying water through side orifices in the tube into the steam chamber onto a subjacent heated platen. The elongated tube is thermally insulated from the side wall to prevent heating of the incoming water which would tend to cause mineral clogging of the orifices as the water is sprayed therethrough. The food support plate comprises a generally corrugated metallic difuser tray having a plurality of holes therein.

Abstract: An apparatus for cooking fruit and the like products includes a tank or cooking chamber disposed for receiving a quantity of such products and a quantity of water sufficient to cover the products therein and sufficient enough to create the necessary back pressure for a hydraulic head and sufficient enough to provide an adequate medium for agitation. Steam is supplied to the lower portion of the tank to raise the temperature of the water to a cooking temperature of the products submerged therein, which temperature may be the boiling point of water. Steam or moisture laden vapor which escapes to an upper surface of the body of water is recirculated under pressure to a lower portion of the tank, such that it will be redirected into the cooking area. Such recirculation is performed by a conduit and a blower or pump mounted in the path of the conduit. The conduit has an inlet above the level of the water in the tank and an outlet below the level of the water adjacent a bottom wall of the tank.

Abstract: An apparatus for .Iadd.and method of .Iaddend.canning fruit and the like. The apparatus of the present invention comprises a platform having a plurality of legs thereon for placing it in a frying pan or other pan with the platform extending contiguous to the sides of the frying pan so that water placed in the frying pan will generate steam which will pass through holes in the platform. The platform is provided with a removable chamber which encloses a plurality of containers within the chamber and the chamber is provided with an outlet opening in the bottom thereof. The legs extending from the platform may also be passages for the admission of condensed steam back to frying pan and the holes in the platform may be provided with tubular passage means extending into the steam chamber.