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

Abstract: A high frequency heating apparatus 100 having a high frequency generating portion 13 and a steam generating portion 15 for generating steam into a heating chamber 11 for accommodating a thing to be heated and serving to supply at least one of a high frequency and steam into the heating chamber 11, thereby heating the thing to heated, includes a pan 21 which serves to mount the thing to be heated thereon and is provided to be upward removable apart from a bottom face of the heating chamber 11 at a predetermined interval, thereby dividing a space in the heating chamber 11, steam delivery means 29 for supplying the steam generated by the steam generating portion 15 into an upper space positioned above the pan 21, and preheating means 17 for raising an atmospheric temperature in the heating chamber.

Abstract: A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the

Abstract: A steam generator 40? provided in a substrate processing apparatus includes a tank 301 having a hollow cylindrical member 302 formed of a composite of PTFE and PFA and a pair of side wall plates 303 connected to the opposite ends of the cylindrical member 302. The tank 301 is surrounded by a shell 305 of an aluminum alloy to prevent deformation of the tank due to internal pressure of the tank. A heater 308 is attached to the outer surfaces of the plate members 307 of the shell 305. The shell 305 restrains the tank 301 and compresses elastic sealing members 305 to sealingly engage the cylindrical member 302 and the side wall plate 303 with each other.

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: The present invention refers to a method of treating and preparing food in a cooking device, in which a plurality of cooking parameters can be set, wherein the cooking process is carried out by means of an adjustable cooking program, wherein the setting of the cooking parameters is carried out by an input device. By means of the input device a point in an at least two-dimensional map is controlled by the operator of the cooking device, in which at least two cooking parameters are defined, and the adjusted point is implemented into the cooking program as part of the cooking process. The present invention also comprises a control panel for a cooking device, in particular for a steam cooking device and a cooking device equipped with this control panel.

Abstract: The object of the invention is to provide a high-frequency heating apparatus which has simple configuration, in which leakage into the apparatus from a water tank is prevented without large-sizing the apparatus, which is not influenced by heat from a heating chamber and which is sanitary and provides ease of use. To achieve the object, the high-frequency heating apparatus 100 provided with a high frequency generator that supplies a high frequency to the heating chamber for housing an object to be heated and a steam generator that generates steam in the heating chamber for supplying at least either a high frequency or steam to the heating chamber and heating the object to be heated is provided and the water tank for supplying water to the steam generator is arranged in any position on the outside face of the high-frequency heating apparatus 100 so that the water tank can be detached.

Abstract: A high frequency heating apparatus with steam generation function for supplying at least any one of high frequency and steam to a heating chamber 11 for accommodating an object to be heated and heat-treating the object to be heated, the apparatus has a high frequency generating part 13, a steam generating part 15 for generating steam inside the heating chamber 11, a temperature detecting part 20 for detecting temperature of the steam generating part, and a control part 501 for controlling a heater, wherein the steam generating part is controlled to heat based on temperature information of the temperature detecting part.

Abstract: An electric oven including lower heaters arranged under a cooking chamber thereof. The electric oven includes an outer case defining the appearance of the electric oven, an inner case inwardly spaced apart from the outer case by a predetermined distance, and lower heaters arranged between bottom walls of the outer and inner cases. The inner case internally defines a cooking chamber, and a blowing fan is installed near the lower heaters to circulate air existing in the cooking chamber toward the lower heaters. With the electric oven configured as stated above, heat generated by the lower heaters is transferred to the cooking chamber in the form of conductive heat and convective heat, resulting in fast and efficient heat transfer and even cooking of food.

Abstract: A holding cabinet assembly for holding pre-processed food products and a process for maintaining the product appearance of a pre-processed food product for a predetermined amount of time includes a steamer assembly and a cabinet housing coupled to the steamer assembly. As a result of controlling and maintaining the temperature of the water in the steamer assembly and air in the food cabinet housing, the relative humidity of the food cabinet housing is maintained at a substantially fixed value. In this holding cabinet assembly, compartments are arranged in the housing with each compartment including an openable and closeable drawer. A carrier insert is adapted to be removably supported in each of the drawers with each carrier insert being capable of holding pre-processed food products whereby the food products in the carrier inserts can be conditioned at the fixed relative humidity of the food cabinet housing.

Abstract: A heating apparatus for cooking using steam and a method of controlling the same. The heating apparatus includes a main body having a cooking chamber; a steam-generating device for supplying steam to the cooking chamber; and a water supply device for supplying water to the steam-generating device, having a water bucket for containing water; a water bucket-supporting device installed on the main body for supporting the water bucket, and including a space for containing an inlet of the water bucket such that the inlet can be soaked in the water when the water bucket is inserted into the water bucket-supporting device such that the inlet of the water bucket faces a bottom of the bucket-supporting device; a water supply pump for supplying the water of the water bucket-supporting device to the steam-generating device; and water supply pipes for guiding the water from the water bucket-supporting device to the steam-generating device.

Abstract: A cooking device is provided which blows most of the air blown from a circulation fan in a heater room to a heater, such that the heating of air by the heater is facilitated and the volume of the rear side of a heater case is reduced to permit manufacture of the cooking device in a small size. The cooking device includes a heater case provided to form a heater room in an inner case, a circulation fan installed in the heater room, a heater installed outside of the circulation fan in the heater room, a motor mounted outside the heater case and driving the circulation fan, and a first sunken part formed such that a portion of the heater case, on which the motor is mounted, is sunken inward with respect to the heater room by a predetermined depth.

Abstract: A high-frequency heating apparatus with a steam generating function, which heat-treats a to-be-heated object by supplying at least high-frequency waves or steam to a heating chamber 11 that accommodates the object. This high-frequency heating apparatus has a high frequency wave generating portion 13, a steam generating portion 15 for generating steam in the heating chamber 11, and a circulating fan 17 for agitating air in the heating chamber 11. Moreover, the high-frequency heating apparatus has a chamber air heater 19 for heating air circulating in the heating chamber 11. The steam generating portion 15 generates steam by heating an evaporating dish 35 that has a water storing recess.

Abstract: An oven, is provided that includes multiple heat transfer means, including convection and microwave heat transfer means. The oven includes a cooking chamber, a blower and at least a shelf disposed within the cooking chamber. The shelf is designed to act as a food support as well as a conduit through which heated air passes into the cooking chamber. The microwave heating means comprises a microwave source and wave guide through which microwaves travel. The wave guide includes a plurality of openings through which microwaves can pass into said cooking chamber. In the preferred embodiment, the openings in the wave guide are positioned to correspond with the predetermined minima or maxima for the microwave wavelength propagating within the wave guide. An electric heating element may also be disposed within the cooking chamber to provide an alternative heating source.

Abstract: A steaming device for an oven including a water supply unit for supplying drinking water, a boiler chamber for heating the drinking water supplied from the water supply unit while performing a secondary heating operation for heating steam flowing through a main steam supply pipe extending through at least one of through holes provided at a heat exchanger installed in the boiler chamber, thereby generating and supplying steam of a higher temperature, a cooking chamber for receiving the higher-temperature steam from the main steam supply pipe of the boiler chamber, thereby cooking food, a burner for heating the heat exchanger of the boiler chamber, and a control panel for controlling the burner. In accordance with this configuration, it is possible to supply steam of a high temperature, thereby achieving cooking of food such as steamed food, and to rapidly cook a large amount of food.

Abstract: A method of baking a dessert using steam in an automated household oven comprises a first heating step where a heating system preheats a cooking cavity to a first temperature at a first heating rate and a second heating step where the heating system preheats the cooking cavity from the first temperature to a second temperature at a second heating rate less than the first heating rate. The first temperature is preferably about the boiling point of water, and a steam system introduces steam into the cooking cavity to facilitate baking of the dessert after the cooking cavity reaches the first temperature. A convection fan of the heating system is active during the first and second heating steps to help circulate air and steam in the cooking cavity and becomes inactive later in the baking method.

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

Abstract: A natural convection steam cooking device with a cooking cavity having a floor defining a lower boundary thereof and a sidewall defining a side boundary thereof, the floor having a plurality of first holes therein, the sidewall having a plurality of second holes therein; a steam chamber disposed below the cooking cavity and along the sidewall, the steam chamber having a pool disposed below the floor; wherein the steam enters the cooking cavity from the steam chamber via both the first holes and the second holes; and wherein the steam circulates within the device in an unforced manner by natural convection. The first holes and the second holes may have a ratio of cross-sectional areas of approximately 2:3. And method(s) of providing steam to, and design of steam flow for, a cooking cavity of a commercial steam cooking device.

Abstract: A heating cooker, capable of supplying steam into a cooking chamber thereof, includes a cabinet defined therein with a cooking chamber, and a steam generating unit for supplying steam into the cooking chamber. The steam generating unit includes a heating tank detachably mounted to the top of the cooking chamber inside the cooking chamber, and provided with steam outlet ports, a water tank detachably mounted to the cabinet over the cooking chamber, and connected to the heating tank via a guide passage to supply water into the heating tank, and a steam generating heater installed in the heating tank to heat water contained in the heating tank.

Abstract: The apparatus for the treatment of substances, in particular foods, has a condensation device which is constructed within the cooking chamber (2) and comprises an injector nozzle (16) and a condensation chamber (23) which is constructed as a recess (12) in the cooking chamber bottom. The injector nozzle (16) is further situated within the pressure region (13) of a circulation fan (5). The recess (12) which acts as condensation chamber leaves from the pressure region (13) of the circulation fan (4) and extends into the cooking chamber (2).

Abstract: A steam oven including an outer casing to define an appearance of the steam oven, an inner casing provided in the outer casing to define a cooking cavity to cook food therein. The inner casing includes an inner wall and an outer wall, with a space defined between the inner wall and the outer wall and maintained in a vacuum state, thus insulating the cooking cavity from an outside of the inner casing. The steam oven further includes a steam generator to supply steam into the inner casing. Therefore, the steam oven accomplishes the desired insulating effect without using any insulating material while the space defined between the inner wall and the outer wall reduces conductive and convective heat transfer.

Abstract: The present invention provides a novel constitutive nitric oxide synthase (NOS) that utilizes both L-arginine and arginine-rich peptides, oligopeptides or proteins, e.g., bradykinin (BK), as substrates in the synthesis of nitric oxide (NO). Also provided are methods of controlling, regulating or modulating NO synthesis in a subject.

Abstract: A combination oven for the preparation of food has a cooking chamber containing heating elements, a fan and an atomizer for radiant, convective or steam cooking. The humidity within the cooking chamber is controlled by a water valve and either by forcing dry air into the cooking chamber and venting the humid air or by using a pressure box. Without any moving parts, the pressure box controls air exchange of the cooking chamber according to the level of water within the pressure box and the pressure in the cooking chamber. The oven has a condensate tank to collect condensation drained from the cooking chamber. The pressure box and condensate tanks form water barriers effectively isolating the cooking chamber from the vent and drain during cooking until venting is required.

Abstract: A heating cooker which prevents leakage of water even when an inlet of the water feed pipe is placed in any direction, and in which a water feed tank is removably coupled to the water feed pipe in any direction. The heating cooker includes a steam generator to supply steam into a cooking cavity defined in the heating cooker, a water feed tank to supply water into the steam generator, a water feed pipe to supply the water from the water feed tank into the steam generator, with the water feed tank removably coupled to the water feed pipe, a first valve to control an outlet provided on the water feed tank to discharge the water from the water feed tank, and a second valve to control an inlet provided on the water feed pipe to draw the water discharged from the water feed tank into the water feed pipe.

Abstract: An automatically operated steamer for cooking and warming food products is described. The steamer uses three operating thermostatic controls, a housing with a reservoir in the bottom thereof, and an electrical heat source disposed below said reservoir to heat the same. When cold water is admitted to the reservoir a thermostat closes to generate heat to warm the water and as the water warms, the flow of the water into the reservoir ceases. When the reservoir water reaches a temperature slightly above its boiling point, a second thermostat operates to control the temperature to keep the water boiling until it completely evaporates. When the water evaporates the heat within the device steamer increases, and another thermostat opens at a predetermined elevated temperature to signal for the addition of water to the reservoir.

Abstract: The object of the invention is to provide a water supply controlling method of a high-frequency heating apparatus and the high-frequency heating apparatus wherein water supplied to a heating chamber as steam is controlled in the quantity and the quality and power can be saved. To achieve the object, it is judged whether there is the required quantity of water supplied as steam in cooking in a water tank or not and in case it is judged that the water is short, request for replacing water in the water tank is annunciated. Elapsed time since water in the water tank was last replaced is monitored and in case the elapsed time exceeds predetermined time, request for replacing the water is annunciated.

Abstract: A microwave oven is capable of cooking food using steam produced in a cooking cavity. The microwave oven includes a cabinet in which a cooking cavity is defined. A microwave heating unit radiates microwaves into the cooking cavity. A steaming unit is provided on a predetermined position of the cabinet to define a cooking space, which is partitioned from the cooking cavity. A steam guide passage guides steam produced in the cooking cavity, into the steaming unit.

Abstract: A portable warm bag having steam heating device includes a rectangular bag having a pressure sensor, a pressure releasing valve, a switch bottom and a valve cover on both sides of the upper lid, a partition vertically disposed in the bag adjacent a lateral side thereof to define a gap therebetween to receive a vapor creater therein which supplies the vapor into the food containing space via a hose and through a perforated plate above the bottom of the bag, a power source compartment under the bottom of the bag containing a plurality of rechargeable batteries therein for heating a heating bar in the vapor creater to boil the water to create vapor to into the bag to establish a heating circulation into the food which is kept at constant temperature eatable to the user.

Abstract: A heating cooker capable of evenly supplying steam from a steam generator into a cooking cavity. The heating cooker includes a cooking cavity, a steam generator to supply steam into the cooking cavity, and food racks installed in the cooking cavity to support food thereon. Each of the food racks is fabricated with a pipe having a plurality of steam discharging holes so that the steam is fed into each of the food racks. Thus, the heating cooker allows the steam to be distributed through entire portions of the food racks to allow the steam to be evenly discharged into the cooking cavity.

Abstract: A heating cooker produces hot steam by boiling water in a cooking cavity thereof, and cooks food by use of the hot steam to prepare steamed food. The heating cooker has a cabinet to define a cooking cavity therein. A steaming vessel to contain food and water therein, is laid on a bottom wall of the cooking cavity. A heater is provided at the bottom wall of the cooking cavity to heat the bottom wall of the cooking cavity on which the steaming vessel is laid. Thus, the heater heats the water contained in the steaming vessel, so that the water is boiled to produce the hot steam.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a steam generating vessel of which an outlet is connected to and communicates with the cooking cavity, with a predetermined amount of water contained in the steam generating vessel. A first heater is installed in the steam generating vessel to be immersed in the water contained in the steam generating vessel so as to generate steam, and a second heater is mounted to an upper portion in the steam generating vessel so as to overheat the steam generated by the first heater.

Abstract: A steamer apparatus for steaming bread-type food products includes a housing defining a steam chamber having a heated platen therein. A water conduit delivers water onto the heated platen to convert the water into steam in the steam chamber. The water in the conduit is preheated by the heated platen, itself, prior to delivering the water to the heated platen.

Abstract: An overheated steam oven which cleans an interior of a cooking cavity of the overheated steam oven using hot water and overheated steam, and executes a cooking operation using the overheated steam. The overheated steam oven includes a cabinet to define the cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a cleaning unit to spray water from an interior of the overheated steam generator into the cooking cavity to clean the interior of the cooking cavity. A control method of the overheated steam oven includes spraying the water into the cooking cavity by use of the cleaning unit in response to a cleaning start signal, thus cleaning the interior of the cooking cavity, and supplying the overheated steam from the overheated steam generator into the cooking cavity after the cooking cavity is cleaned, thus drying the interior of the cooking cavity.

Abstract: A convection steam cooking device utilizes forced recirculation of gases along a primary recirculation path that extends through a steam chamber so that gases from the cooking cavity flow through the steam chamber and are subjected to a “steam bath” that alters the gases by adding heat and/or moisture. The cooking device includes a cooking cavity, a fan, a steam chamber disposed beneath the cooking cavity with a lower pool area for holding water and an upper steam collecting area disposed directly above the pool area, and a removable baffle disposed between the cooking cavity and the steam chamber with a perforated section remote from the fan and disposed at an upward angle. The primary forced recirculation path extends from the main cooking cavity, through the baffle, substantially across the steam collecting area, through a duct to the fan, and back to the main cavity.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a first vessel containing a predetermined amount of water therein, and a second vessel of which an upper portion is placed in the first vessel, so that an inlet provided at the upper portion of the second vessel communicates with an interior of the first vessel. The second vessel has an outlet provided at a lower portion of the second vessel and connected to the cooking cavity. The overheated steam generator further includes a first heater which is installed in the first vessel to be immersed in the water contained in the first vessel to generate steam, and a second heater which is installed in the second vessel to overheat the steam generated by the first heater.

Abstract: Provided is a hygienic wipes steamer for warming hygienic wipes. The hygienic wipes steamer comprises a housing assembly contains a liquid container, a roller assembly, a heater assembly and an ejector assembly. The liquid container stores a quantity of liquid. The roller assembly rotatably supports a roll of material and cuts the material into individual hygienic wipes during unwinding of the material. The heater assembly has a beating element and has steam holes formed therealong. The heater assembly is in fluid communication with the liquid container and receives hygienic wipes from the roller assembly. Upon activation of the hygienic wipes steamer, liquid flows into the heater assembly from the liquid container and is transformed into steam when heated by the heating element such that the steam passes through the steam holes and warms the hygienic wipe that is supported by the heater assembly. The ejector assembly ejects the warmed hygienic wipes from the hygienic wipes steamer.

Abstract: A static deck oven has a flat conducting element (17) located between a cooking shelf (13) and lower heaters (15) The conducting element is connected to and in heat transfer relationship with a water-containing trough (18) inside the oven space Heat passes through the element to the trough and converts the water into steam, which provides a beneficial surface effect to the products being cooked. A computerised controller (22) determines extra energy required to convert a particular dose of water into steam, and controls the energy input to the heaters accordingly.

Abstract: A microwave oven includes a cabinet which defines an appearance of the microwave oven, a cooking cavity which is provided in the cabinet, a steam generating unit which is provided at a predetermined portion of the cabinet, and a steaming unit which is provided in the cabinet so as to define a space separated from the cooking cavity. The microwave oven further includes a steam guide passage which is provided in the cabinet to guide steam generated from the steam generating unit into the steaming unit.

Abstract: A dough proofing cabinet includes a chamber having a chamber panel with a plurality of openings distributed thereon. A heating element may be located to the backside of the chamber panel, or elsewhere outside of the chamber. Operation of a blower causes air flow through the chamber panel openings, past the heating element and back to the chamber along at least one air flow path. In one example both upper and lower air flow paths are provided. An intermediate panel with one or more openings may be provided adjacent the chamber panel to create an area that receives air passing through the wall openings.

Abstract: A microwave oven includes a body which defines an appearance of the microwave oven, a cooking cavity provided therein, a microwave-supplying unit which generates microwaves to irradiate the microwaves into the cooking cavity, a plurality of vent holes which are formed on a sidewall of the cooking cavity to ventilate the cooking cavity, a water collecting depression which is formed on a bottom of the cooking cavity to contain water therein to generate steam, and a vent hole control unit which selectively closes the vent holes. During a steam cleaning operation of the microwave oven, the vent holes are closed to prevent a leakage of the steam from the cooking cavity to the outside of the microwave oven.

Abstract: This will allow a consumer to steam food in more than one container at the same time. It will allow the food preparer to specifically time those items depending on the type of food that is being steamed.

Abstract: A steam sterilization system for sterilizing medical waste comprises a cart for carrying a removable bin for holding medical waste, and a sterilization chamber that receives the bin when it is removed from the cart. The cart has wheels mounted thereon to provide mobility to the cart, and the cart has a rail assembly positioned at each side end portion. The bin for holding medical waste the bin being removably mountable to the cart, and the bin has wheels mounted on each side wall of the bin and spaced such that the wheels engage the rail assemblies of the cart when the bin is being loaded onto the cart and such that the wheels engage the rail assemblies of the cart when the bin is being removed from the cart.

Abstract: The present invention relates to an electric baby food warmer for heating baby food held in a container by means of a heat transfer medium. The baby food warmer comprises a bowl where the container can be inserted for heating, and an electric heating for heating the bowl bottom. The invention further relates to a cover for an electric baby food warmer and to a process for heating baby food held in a container. In order to have an electric baby food warmer, a cover for an electric baby food warmer and a process for heating baby food held in a container, which renders the heating of baby food particularly fast, power saving and secure, according to the invention, water vapor is used as a heat transfer medium and the bowl walls together with the container and/or a cover form an essentially sealed chamber for retaining water vapor.

Abstract: An oven construction wherein the oven wall forms an oven cavity containing in a lower portion thereof a HTA producing device, wherein a steam generator is provided in the cavity in physically isolated relationship to the device, wherein the steam generator contains a plurality of metal balls which act as a heat sink, and wherein a water reservoir is provided on the outside of the oven and is in water flow communication with the steam generator thru a water feed line.

Abstract: There is provided a baby wipes warmer comprising a housing which defines an upper housing wall. It also comprises a liquid tank assembly that has an upper tank surface defining at least one vapor aperture therethrough. The tank assembly is disposed within the housing in a manner as to form an inside compartment between the upper housing wall and the upper tank surface. The warmer further comprises a heating element which is disposed within the housing to provide heat to the tank assembly. In this regard, a portion of liquid within the tank assembly transitions into vapors when heated by the heating element and flow to the inside compartment through the vapor aperture(s). By providing the vapors, the moisture and coloration of the baby wipes supported therein can be maintained while warming them.

Abstract: The apparatus for the treatment of substances, in particular foods, has a condensation device which is constructed within the cooking chamber (2) and comprises an injector nozzle (16) and a condensation chamber (23) which is constructed as a recess (12) in the cooking chamber bottom. The injector nozzle (16) is further situated within the pressure region (13) of a circulation fan (5). The recess (12) which acts as condensation chamber leaves from the pressur e region (13) of the circulation fan (4) and extends into the cooking chamber (2).

Abstract: A holding cabinet with closed-loop humidity control system and method for controlling humidity in a holding cabinet are disclosed. According to an embodiment, the method comprises determining a relative humidity set point; activating a heater in a fluid pan; determining if a fluid is present in the fluid pan; measuring the relative humidity in the cabinet; and maintaining the relative humidity within a predetermined range. According to another embodiment, a holding cabinet with a closed-loop humidity control system includes a holding cabinet; an air temperature probe for measuring an air temperature within the holding cabinet; a humidity sensor for measuring a humidity within the holding cabinet; a heater for heating air within the holding cabinet to a predetermined temperature; an air fan for circulating the air and for introducing air from outside the holding cabinet; and a water pan for holding water within the holding cabinet.

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 drain tube inserted into an overfill tube disposed in the reservoir. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube.

Abstract: A high frequency heating apparatus 100 having a high frequency generating portion 13 and a steam generating portion 15 for generating steam into a heating chamber 11 for accommodating a thing to be heated and serving to supply at least one of a high frequency and steam into the heating chamber 11, thereby heating the thing to heated, includes a pan 21 which serves to mount the thing to be heated thereon and is provided to be upward removable apart from a bottom face of the heating chamber 11 at a predetermined interval, thereby dividing a space in the heating chamber 11, steam delivery means 29 for supplying the steam generated by the steam generating portion 15 into an upper space positioned above the pan 21, and preheating means 17 for raising an atmospheric temperature in the heating chamber.

Abstract: A boilerless steamer apparatus is provided having a steamer cavity formed of a steam generating space and a cooking space, wherein the steam generating space is separated from the cooking space by a removable steam lid. The present boilerless steamer apparatus can provide between 7 to 10 lbs./hour (per pan) of steam. Various methods to easily clean the boilerless steamer apparatus are provided.