Abstract: A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Abstract: A humidified food warming apparatus is disclosed having a cabinet, a humidity sensor configured to measure a humidity level in the cabinet and a temperature sensor configured to measure a temperature level in the cabinet. A humidity and a temperature controller is also included. A warming element warms the cabinet as well as a warming element cover configured to rest adjacent to the warming element. A water dispensing device controllably releases a quantity of water onto the warming element cover when the humidity sensor senses that the humidity level within the cabinet has decreased and when the warming element cover is sufficiently warm to evaporate the quantity of water released onto the warming element cover.

Abstract: A cooking device comprises: a body casing (1); a heating chamber (2) disposed within the body casing (1) and provided with a gas discharge opening; a gas discharge path having one end connected to the gas discharge opening of the heating chamber; a cooling fan disposed within the body casing (1) and cooling an electric component; and a cooling path formed within the body casing (1) and leading from an outside-air suction opening (100) through the cooling fan and an electric component chamber to a cool-air introducing opening (31a) in a gas discharge duct (30). At least a part of cooling air from the cooling fan flows along the cooling path, passes through a space near heaters (14, 14) within the body casing (1), enters the gas discharge duct (30) from the cool-air introducing opening (31a), and is discharged from a gas-discharge external opening (28).

Abstract: A cooking device includes a casing, a heating chamber (102) provided in the casing and having an opening on a front side thereof, and a heat shield member (122) for blocking heat that transfers from the heating chamber (102) toward the casing. At least a part of the heat shield member (122) is located in a position that enables the heat shield member (122) to receive water droplets dropping through between the heating chamber (102) and the casing (101). The configuration reduces the possibility that a motor (133) and other components located below the heating chamber (102) fails by becoming wet due to condensate water.

Abstract: The subject of the present invention is to provide a steam generator constructed small in size. A steam generator 20 of the present invention is composed of a cylindrical steam generation vessel 30 having a steam generation portion 31 formed to store an amount of water for generating steam and a steam passage 32 formed on the upper end of the steam generation portion for spouting steam generated in the steam generation portion, a heater element 40 disposed within the steam generation vessel 30, and an induction heating coil wound around the periphery of the steam generation vessel 30 for energizing the heater element. The heater element 40 is energized by supply of electric power to the heating coil so that steam generated by boiling of the water in the steam generation portion spouts upward from the steam passage.

Abstract: Disclosed is a cooking appliance provided with: a water tank (30) disposed inside a main case (10); a steam-generation device (40) that generates steam by heating water supplied from the water tank (30); a heating chamber (20) to which steam from the steam-generation device (40) is supplied; an exhaust duct (72), provided inside the main case (10), for expelling exhaust from inside the heating chamber (20) to outside the main case (10); an exhaust temperature sensor (74) that measures the temperature of the exhaust air inside the exhaust duct (72); and a steam-generation decision unit that, upon cooking in which steam is supplied from the steam-generation unit (40) into the heating chamber (20), uses information on a physical quantity (the exhaust temperature measured by the exhaust temperature sensor (74)), which indirectly indicates whether there is water in the steam-generation device (40), to decide whether or not to halt steam generation, including the case in which the water tank (30) is out of water.

Abstract: A steam cooker includes one or more cooking chamber having an access door. A steam generator unit is provided for heating water to generate steam. The steam generator unit may be connected for selective delivery of steam to one or more multiple cooking chambers. In some embodiments, a steam superheater is provided with a superheating chamber and a delime operation is used to delime the superheater chamber. In some embodiments, the steam generator includes an air flow passageway with a valve that controls passage of air through the air flow passageway into and out of the steam generator during steam generator drain and/or fill operations.

Abstract: A heated construction box includes a heater constructed for generating heat within the construction box when connected to a power source. The construction box may include a dehumidifier, extendable supports and/or a retractable power cord assembly, as well as a cooled compartment, a hot plate and/or a microwave oven for heating or cooling solvent, paint, lacquer, epoxy, sealant, caulk, tar and the like, or food and beverage.

Abstract: A convection and steam oven comprising an outer supporting casing, which contains a cooking chamber to contain food, means for heating the atmosphere in said cooking chamber, means for producing steam, means for expelling steam and a cooking chamber humidity detection and regulation system. The humidity detection and regulation system includes at least first and second temperature means, said humidity detection and regulation system being adapted to operate said steam production means and said steam expulsion means in response to the temperature values detected by said first and second temperature sensing means.

Abstract: A steam generator system for rapidly creating steam by a direct conversion of electrical energy to heat in ionic, water molecules. The system generally includes a supply of water having an ionic content to be received by a heating tank for contacting current-carrying electrodes to produce steam in a continuous, intermittent, or a determinant amount, via a control system. Also possibly included are a water reservoir, filter, pump, check valve, and various optional embodiments of the heating tank. The present invention also permits for controlling the supplied current input to the electrodes by the combination of ionic content added to the water, water level as controlled by the pump, and a phase angle controller and current sensor of an electrical circuit.

Abstract: A wet wipe heating system includes a housing that has a bottom wall and a perimeter wall. An inner compartment is positioned within the housing and includes a lower wall and a peripheral wall. The inner compartment is spaced from the housing and a receiving space having water therein is defined between the inner compartment and housing. A heat emitter is positioned within the receiving space and heats the water. A thermostat is in thermal communication with the receiving space and is electrically coupled to the heat emitter to turn the heat emitter on when the water is less than the selected temperature. A cover is hingedly coupled to the housing and is selectively positionable in an open position exposing the inner compartment or in a closed position covering the inner compartment. A plurality of wet wipes is positioned in the inner compartment and heated by the water.

Abstract: A steam cooking apparatus having a steam generating device that generates steam to be fed to a heating chamber and a vapor heating heater that heats the steam generated by the steam generating device to provide superheated steam. The steam cooking apparatus includes a first heating mode using the superheated steam obtained from the vapor heating heater and a second heating mode using hot air or radiation heat obtained by using the vapor heating heater without use of the steam generating device so that the second heating mode produces heat without a supply of steam.

Abstract: A heating cooker has a side wall of a heating chamber (20) formed with an outlet (22) for discharging a heating fluid and an engagement portion (3a). A tray (4) has an edge portion (4a), a side wall portion (4b) having a thorough hole (4f), a flat surface portion (4c), an inner wall portion (4d), and a bottom portion (4e). When the tray is engaged with the engagement portion with its front surface side facing up, the through hole faces the outlet. A part of the discharged heating fluid is fed to the rear surface side of the tray through the through hole, and the remaining fluid is fed to the front surface side. When the tray is engaged with the engagement portion with its rear surface side facing up, an opening in a groove portion (4i) defined between the side wall portion and the inner wall portion faces upward.

Abstract: A convection oven with laminar airflow and/or moisture injection. A radial airflow fan is used to provide a circulating airflow that is substantially even and substantially turbulence free. The circulating airflow is provided to an oven chamber via a plurality of egress ports that rim a divider wall disposed between the oven chamber and a fan chamber. The airflow interleaves with a plurality of pans in the oven chamber to provide a laminar airflow. Moisture is injected into the circulating airflow either upstream of the fan or by flashing water onto the hot blades of the fan from either the low pressure side or the high pressure side of the fan.

Abstract: A superheated stream grill includes a heating tray to serve as a heat source for heating and cooking the food materials. In addition, it also provides a function of heating food materials by using a superheated stream. The grill has a heating system for generating the superheated stream. The heating system atomizes the water molecules to form mist by means of the supersonic vibration, and then the mist is heated and converted into the superheated stream. The superheated stream is injected and sprayed onto the food materials. In this way, the mouth feeling of the food materials after cooking is much better and the time for cooking is also reduced.

Abstract: Deep fryers and associated accessories providing increased efficiency and convenience in the production of deep-fried, steamed and boiled foods. Multiple cooking cycles and versatile food support means to fully cook foods are provided. Special advantages for larger unitary foods, such as for example, a large turkey, are provided. Advantages include without limitation minimizing countertop usage; reduction in the use of frying oil; compact storage; reduced shipping costs; reduced warehousing and manufacturing costs; and being lighter and more easy to handle in the kitchen. Accessory items simplify and facilitate production of deep fried foods, including cutting foods into shapes appropriate to produce French fries and blooming onions. Other accessories facilitate the transference and maintenance of frying oil including: returning frying oil to original containers for storage and disposal; and filtering frying oil to prolong its useful life.

Abstract: This invention relates to a liquid penetration-resistant water-vapor-permeable multi-layer composite material and process for making the same comprising a porous nanofiber web of polymeric fibers, wherein the polymeric fibers of the nanofiber web have a diameter of less than 1000 nanometers and wherein the nanofiber web has a basis weight of 5 to 40 grams per square meter and a surface roughness (?RMS) of 5 to 15 micrometers and where, the porous nanofiber web is coated on a surface with a layer of water-vapor-permeable, hydrophilic, monolithic, water transport material.

Abstract: A heating cooking apparatus including a body, a steam container, a steam heater, and a heater covering portion. The body has a cooking compartment in which food is disposed. The steam container includes a chamber, a water supply portion to supply water into the chamber, and a steam discharge portion to discharge steam generated in the chamber into the cooking compartment. The steam heater has a chamber bottom forming portion that is coupled to a lower end of the steam container so as to cover a bottom of the chamber and adapted to heat water supplied into the chamber. The heater covering portion is configured to cover a rim of the steam heater. Covering the rim of the steam heater using the heater covering portion alleviates the risk of power leakage accidents caused when water at the outside of a steam generator comes into contact with the steam heater.

Abstract: A steaming device (50) for a baker's oven including a steam generation chamber (55), located adjacent at least one heating element (25, 26) in an oven compartment of the baker's oven, the steam generation chamber (55) being closed at one end and having at least one steam outlet at or adjacent the other end; at least one heat sink member (57) in the steam generation chamber (55) to provide a heat source to convert steaming water introduced into the steam generation chamber 55) into steam; and a steaming water pipe (40) having at least one nozzle (41) operable to direct water into the steam generation chamber (55), the steaming water being convertible into steam within the steam generation chamber (55) and releasable to the oven compartment through the at least one steam outlet.

Abstract: In a process in which cooking is performed under a first heating condition under which superheated steam produced by a steam heater (4) is supplied to a heating chamber (2) to heat an object to be heated (7), when a steam detector unit detects that there is no steam produced in a water reservoir part (105), a control unit (5) ceases power supply to a water heater (103), performs switching to a second heating condition under which cooking is to be performed without supply of steam, and continues the cooking by the steam heater (4), without supply of steam.

Abstract: It is an object of the invention to provide a cooking device and a cooking method which can quickly discharge a steam supplied into a heating chamber from the heating chamber and can cook an object to be heated through uniform steam heating by setting the steam in the heating chamber to have a suitable temperature for the cooking. A cooking device (100) for supplying a steam S to a heating chamber (11) accommodating an object M to be heated, thereby heating the object M to be heated includes steam supplying means for supplying the steam (S) to the heating chamber (11), and air discharging means for discharging the steam supplied to the heating chamber (11) from the heating chamber (11).

Abstract: A steam generating device (1) is provided with a metal housing (2), a water supply opening (3) for supplying water into the housing (2), a steam generating heater (4) embedded in the lower part of the housing (2) and evaporating the water supplied from the water supply opening (3), a steam temperature raising heater (5) provided above the steam generating heater (4) with a predetermined distance from an inner wall of the housing (2) and raising the temperature of the steam generated by the steam generating heater (4), and a discharge opening (8) for discharging the superheated steam generated by the steam temperature raising heater (5).

Abstract: An apparatus and method for cooking with steam in a cooking appliance by forming the steam from atomized particles of water.

Abstract: An oven for cooking food, the oven comprising: an enclosure (2) for receiving the food to be heated and for containing a cooking atmosphere, the enclosure (2) comprising two horizontal walls forming respectively a bottom wall (9) and a top wall (10), interconnected by at least two vertical side walls (7, 8), the enclosure (2) being closed by at least one door (5) that is likewise vertical, and communicating with the outside via an exhaust opening (28) for exhausting gas inside the enclosure (2) and at a pressure above atmospheric pressure; and a heater device (11) for heating the cooking atmosphere.

Abstract: A pressurized cooking oven system is disclosed that includes an oven enclosure having front, back, top, bottom and side walls. A door is hingedly attached to one of the walls for sealing an opening in the walls. A heating system is connected to the enclosure for generating heat in the enclosure. The heating system may be a gas or electric heating system. A process is also disclosed for cooking a food item in an oven. The process involves generating heat within the oven; creating pressure within the oven enclosure above atmospheric pressure during at least a portion of the cooking process; maintaining the pressure within the oven enclosure during at least a portion of the heating process; and controlling the heating and pressure during the cooking process.

Abstract: A steam generator capable of preventing scale contained in air bubbles and water droplets generated in the course of boiling water by a heater from entering a steam ejection hole and a heating cooking apparatus having the steam generator is provided. The steam generator includes a steam container to store water and having at least one steam ejection hole formed at an upper location thereof, a heater adapted to heat the water stored in the steam container so as to generate steam, and a barrier unit provided below the steam ejection hole and adapted to prevent the air bubbles from entering the steam ejection hole. The barrier unit includes a base plate having a plurality of steam passage holes and a web plate coming into close contact with an inner wall surface of the steam container.

Abstract: The invention relates to an oven (1) comprising a preparation space and a device for heating the content thereof, and further provided with means for releasably connecting steam module (18) to the heating device. In this way a convection oven may be converted into a steam oven. The heating device may be arranged in a housing (4), and the connecting means may comprise attachment points (19, 20) arranged on an outer wall of the housing for parts of the steam module (18), like a condenser (31), supply and discharge valves (34, 35) and a pressure sensor (36).

Abstract: A steaming oven having a collector plate disposed in an oven chamber. A collector plate is disposed above a boiling water reservoir in the oven chamber. The collector plate has a drain tube inserted into an overfill tube. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube. A barrier shields one or more water level probes or sensors from water turbulence, thereby providing reliable water level sensing by the water level probes or sensors.

Abstract: A pressureless or atmospheric steamer for cooking food with a high cooking efficiency has a cooking compartment with an outlet for steam and condensate that feeds to a tempering tank via an outlet conduit. The outlet conduit is spaced closely from the controlled water level in the tempering tank, and is in fluid communication with the atmospheric vent to create an open steam cooker. A steam generator is adjacent the cooking compartment and has a water reservoir, a heat exchanger secured within the reservoir in a heat-transferring relationship at an exterior surface of the heat exchanger with the water held in the reservoir, and a heater that supplies heat to the interior of the heat exchanger. The tempering tank has a drain and level controls for a water supply held in the tempering tank.

Abstract: In a ceiling part of a heating chamber, a sub-cavity is provided in which a steam-heating heater is housed. Steam generated by a steam generating device is heated by the steam-heating heater inside the sub-cavity to be brought into an overheated state, and is then jetted out through upper jet holes provided in the ceiling part of the heating chamber and through side jet holes provided in lower parts of the side walls of the heating chamber at both sides thereof. Food is supported on a rack to be in a state floating above the floor surface of the heating chamber, and, through the side jet holes, steam is jetted toward under the food.

Abstract: A cooking apparatus includes a rapid activation module in communication with a continuous oven. The rapid activation module includes a steam chamber having an inlet and an outlet and a plurality of steam knives disposed at select position within the steam chamber. The steam knives may be selectably adjusted to achieve and maintain a desired level of steam condensation within the steam chamber by isolating a main body of the steam chamber from air and/or vapor infiltration from an associated oven and/or the outside environment.

Abstract: Embodiments of the present invention relate generally to steam ovens, and particularly to steam ovens configured to generate and deliver steam directly to the oven using a water reservoir in close proximity to an existing oven heat generating system. The steam ovens described may be designed so that they inject steam directly into the oven cavity, and in some instances, generate the steam directly in the oven cavity as well. Certain embodiments are designed with a water reservoir in close proximity to an oven heat generating system such that water in the reservoir is heated, turned to steam, and delivered to the oven cavity via a steam delivery system.

Abstract: A steam cooker 1 has: a steam generation heater 52 generating steam; and a steam heating heater 41 heating the steam generated by the steam generation heater 52 to generate overheated steam and heating steam in a heating chamber 20 through circulation, an-article-to-be-heated F being cooked by use of steam fed into the heating chamber 20. The steam cooker 1 has: a first cooking step in which the article-to-be-heated F is cooked with supply of electric power to the steam generation heater 52 being larger than that to the steam heating heater 41; and a second cooking step in which the article-to-be-heated F is cooked with supply of electric power to the steam generation heater 52 being smaller than that to the steam heating heater 41. When the temperature of the article-to-be-heated F exceeds the fat melting temperature zone but is less than or equal to 100° C., the first cooking step is switched to the second cooking step.

Abstract: In a steam cooker, a tray-shaped case (51) of a steam temperature-raising device (50) has a recessed part (51a) into which steam from a steam generator flows through steam supply ports (95A-95C) provided in a first sidewall (91). First and second steam superheaters (52, 53) are placed in the recessed part (51a) of the tray-shaped case (51) so as to be axisymmetrical with respect to a center line (L). A plurality of steam outlets (101A-104A, 101B-104B) for supplying steam into a heating chamber sideways are provided in second and third sidewalls (92A, 92B) adjoining the sidewall (91) having the steam supply ports (95A-95C) of the recessed part (51a), and on the opposite side of the steam supply ports (95A-95C). The tray-shaped case (51) is placed on a ceiling panel of the heating chamber and at steam outlets with an opening of the recessed part (51a) directed downward.

Abstract: The safety valve is provided on the upstream or downstream side of the regulating valve provided in the water supply passage for supplying water to the steam generator. The safety valve does not completely close the regulating valve while the regulating valve is normally opened and closed by a predetermined drive signal. When the regulating valve is completely opened due to abnormality, the safety valve gradually closes the regulating valve by virtue of a water flow and maintains the complete closing of the water supply passage after a lapse of a predetermined time. According to this constitution, the steam oven comprises a mechanism that singularly automatically stops jetting of water without depending on electrical control.

Abstract: A steaming oven having a collector plate disposed in an oven chamber. A collector plate is disposed above a boiling water reservoir in the oven chamber. The collector plate has a drain tube inserted into an overfill tube. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube. A barrier shields one or more water level probes or sensors from water turbulence, thereby providing reliable water level sensing by the water level probes or sensors.

Abstract: A refrigerator-oven combination for an aircraft galley food service system includes a housing with a thermally insulated compartment, a heating device for heating the compartment in a heating mode, and a refrigeration device for cooling the compartment in a refrigeration mode.

Abstract: The invention relates to a device and method for preparing liquid from solid materials such as medicinal materials. It includes liquid and materials for preparing the liquid at the beginning and the end of the process. The device uses a steam generator, an intermediate switch valve and a material chamber, which are connected sequentially with pipes, and further includes an outlet pipe, which is at the bottom of the material chamber. The method involves the steps of: distillation and absorption; immersion; and repetition. The device and method for preparing liquid alternates the distillation and immersion steps, which reduces harmful substance in the prepared liquid that would otherwise occur by conventional methods. The method not only extracts soluble effective matter, but also reduces loss of volatile effective matter. Ultimately, the method makes the steps for preparing liquid simple and clear, and it can prepare liquid quantitatively, effectively and without pasty and shrinkable characteristics.

Abstract: Midway along an outer circulation passage provided outside a heating chamber, a steam generating device is arranged, and, through the outer circulation passage, steam is fed to the heating chamber. A control device controls a steam generating heater arranged inside the steam generating device and a vapor heating heater provided in a space through which an air stream flowing through the outer circulation passage is returned to the heating chamber, and forms a cooking sequence by using, singly or in combination, a first heating mode that uses superheated steam obtained as a result of the steam being heated with the vapor heating heater and a second heating mode that uses hot air or radiation heat obtained by making the vapor heating heater produce heat without supply of steam.

Abstract: An oven 1 includes a housing 2 and a hinged cover 3 arranged to be selectively opened and closed. One or more dials 5, buttons 6, and arrow buttons 7 control various functions including activating heat from either the dry heater 10 or the steam heater 12, controlling temperature settings, setting automatic timers, setting displays, setting alarms, and other functions. A circuit or control is used to cycle off the dry heat element 10 when the steam generator 12 requires power to generate steam and to turn the dry heat element 10 back on when the steam generator 12 has cycled off and steam is being introduced into the chamber of the oven 1.

Abstract: An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.

Abstract: A method of baking bread using steam in an automated household oven with a cooking cavity and a steam system for introducing steam into the cooking cavity comprises determining a presence of bread in the cooking cavity and introducing steam into the cooking cavity upon a positive determination of the presence of bread. After the positive determination, the steam is introduced into the cavity to maintain a desired relative humidity in the cavity for a predetermined period of time to aid in formation of a moist, flexible crust on the bread, and the amount of steam introduced into the cavity decreases after the predetermined period of time. The cavity can be preheated and prehumidified prior to the determining of the presence of the bread in the cooking cavity.

Abstract: An apparatus (10) for preparing meals, which is suitable in particular for use on board a commercial aircraft, includes a meal preparation unit (12) and a supply unit (14). The supply unit (12) includes a fuel cell system (16) having a fuel cell (18) and is equipped to supply the meal preparation unit (12) with water produced by the fuel cell (18).

Abstract: The invention relates to a cooking appliance (10) comprising a cooking chamber (11) with heating elements (12) and a water supply (30) that has a water outlet (33) and is fed by an outer water supply line (40). The water supply (30) is provided with at least one intermediate water storage tank (45) with a pre-determined inner volume (46) that can be filled with water and is fed by the outer water supply line. The filling and emptying of the inner volume (46) of the at least one intermediate water storage tank (45) can be temporarily blocked by means of a three-way valve or two-way valves. The water from the inner volume (33) of the at least one intermediate water storage tank (45) can be emptied via the water outlets (33) in order to generate steam in the cooking chamber (11). The emptying of said at least one intermediate water storage tank is especially periodical or clocked.

Abstract: A baking oven 10 comprising an oven chamber 11, heating elements 20, 120 for generating heat, a support 14, 114A for supporting one or more baking trays 30 in a baking tray position within the heating chamber 11. The oven has an active region 120 under the baking tray position and an inactive region 130 positioned outwardly of the active region 120, the heating elements 20 being positioned to provide substantially more heat to the active region 120 than to the inactive region 130 for more directly heating an underside of the baking tray position. The oven chamber 11 may also include second support 114B within the oven chamber for supporting one or more baking trays above the baking trays on the first support 14 and second heating elements 127 intermediate the first support and a second support for supplying heat to an underside of the baking trays on the second support 114B; the second support 114B being movable relative to the second heating elements 127 and coaxial with the first support 20, 114A.

Abstract: In a steam cooker, a tray-shaped case (51) of a steam temperature-raising device (50) has a recessed part (51a) into which steam from a steam generator flows through steam supply ports (95A, 95B, 95C) provided in a first sidewall (91). The recessed part (51a) has a planar shape roughly symmetrical with respect to a center line (L) of a steam flow entering through the steam supply ports (95A, 95B, and 95C). First and second steam superheaters (52, 53) are placed in the recessed part (51a) of the tray-shaped case (51) so as to be symmetrical with respect to the center line (L). A spiral heat radiation fin (56) having a fin pitch of 10 mm or less is wound around the first steam superheater (52). The tray-shaped case (51) is placed on a ceiling panel of a heating chamber and at steam outlets with an opening of the recessed part (51a) directed downward.

Abstract: A cooker has an external circulation path outside a heating chamber in which foods are to be placed. A blower sucks in gas inside the heating chamber, and forms, in the external circulation path, a gas flow that makes the sucked gas return to the heating chamber. Downstream of the blower, the external circulation path is provided with an exhaust port, in which a damper is provided. The damper closes the exhaust port during cooking, and opens the exhaust port when a door of the heating chamber is opened. After the damper is changed to a position of opening the exhaust port, the blower continues to operate until a predetermined condition is satisfied.

Abstract: A substrate support comprises top, middle and bottom plates which are brazed together. The top plate has a top surface with a plurality of outwardly projecting mesas dispersed across a recessed pocket, a network of recessed grooves, a vacuum port terminating in the recessed grooves, and plurality of gas ports. The middle plate has a plurality of middle feedthroughs aligned to corresponding top feedthroughs of the top plate, and the bottom plate has a plurality of bottom feedthroughs aligned to the middle feedthroughs of the middle plate. The top and middle plates are joined by a first brazed bond layer and the middle and bottom plates are joined by a second brazed bond layer.

Abstract: A steam generator for cooking devices has a vessel and a heating device. Water to be evaporated is contained within a free volume of an inner chamber of the vessel, which forms a water-guiding region. This water is heated through a heating device at least up to boiling temperature, whereby steam is generated that flows along a steam-guiding region of the vessel. The heating device is a thick-film heating device applied to the surface area of the vessel on the water-guiding region. Both the water and the steam flowing past cool the heating device as the water level drops.

Abstract: An enamel coating including a phosphate-based ingredient is provided on an inner surface of a cooking chamber and the inner surface of the cooking chamber is cleaned using high-temperature cleaning water. Therefore, the cleaning of the cooking chamber can be performed more efficiently.