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: The machine is operable for continuously extracting moisture or dehydrating food. A plurality of food tray are insertable into a main chamber having an air diffuser mounted on one side and an air collector on the opposite side. Air is drawn through the chamber by a blower. Heat is applied to the food by heater element incorporated at the underside of the food trays. Dampers are located at the air inlet and air exhaust ducts, which may be monitored and adjusted by temperature and moisture sensors for maintaining a selected temperature and moisture condition to extract the moisture content of the food to a desirable condition. The processed food may be retrieved from the machine while a new tray of food is being placed into the chamber.

Abstract: A heated proofing cabinet with improved air flow and minimal air leakage comprises an enclosure having an interior space and an access door. A blower is positioned to supply forced air into the interior space of the enclosure and at least one heater is positioned to heat the air. A venturi air flow chamber has an entrance end connected to receive forced air from the blower and an exit end connected to deliver air to the interior space of the enclosure. A first air duct receives air from the exit end of the venturi air flow chamber and distributes the air to the interior space of the enclosure, and a second air duct receives air from the interior space of the enclosure and directs the air to the blower. Temperature and humidity levels within the interior space of the enclosure are controlled.

Abstract: A steam cooking apparatus with a steam generator and several cooking planes in a common cooking chamber in which there are arranged a steam input opening connected to the steam generator and a steam outlet opening whereby a temperature measuring device is associated with the cooking chamber and is connected to a control device. For providing an energy-saving steam cooking apparatus for effectively controlling the temperature in the individual cooking planes there are associated with the cooking planes one or more steam input openings and/or one or more steam outlet openings and separate temperature measuring devices are arranged in at least two cooking planes.

Abstract: A cooking appliance includes a heater, a blower, a steam generator, a cooking chamber, a cooking chamber drain, a steam condenser and a cooking appliance drain, and the steam condenser is arranged between the cooking chamber drain and the cooking appliance drain. A fluid from the steam generator and from a washing liquid reservoir, which fluid includes water, a cleaning agent, a rinsing agent, a wetting agent, a decalcification agent and/or waste products arising when cooking a product in the cooking chamber can be distributed in the cooking chamber for the cleaning of the chamber.

Abstract: A quick-cooking pot, comprising two complementary containers to be stacked in a hermetic reversible coupling, the first container being provided with means for heating the water contained therein and with at least one first controlled-opening valve for the passage of a preset and presettable dose of hot water and/or water vapor into the second container.

Abstract: An oven which comprises a housing, a conveyor belt for guiding products through the interior space of the housing and heating elements for heating the products in the interior space of the housing using hot air and/or steam, which conveyor belt extends between an entrance and an exit of the housing and, between these two points, follows at least one path with turns which lie above one another. At least one air jet device is provided for generating a hot flow of air in jet form, which air jet device is positioned in such a manner with respect to at least one section of the conveyor belt that the hot flow of air in jet form impinges on the products situated on that section.

Abstract: A furnace for heat treating of metal parts is disclosed. The heat treating furnace includes a hot zone enclosure defining a hot zone therein. The hot zone enclosure has a side wall, a first end wall, and a second end wall. The side wall has slots formed therethrough and along the length thereof. The heat treating furnace also includes means for injecting a cooling gas into the hot zone through the hot zone enclosure. The heat treating furnace further includes a novel damper arrangement for directing the cooling gas over a selected portion or portions of the workpiece load and through one or more of the slots. In one embodiment of the invention, all actuated components in the furnace are located outside of the hot zone to minimize damage to moving parts that are caused by exposure to extreme heat.

Abstract: A method and an apparatus for charging a so-called heating washer (heating cushion) (10) with heat energy to be liberated at a chosen point of time through activating the heating washer (10) when the same e.g. has been placed on stiff/tender musculature. According to the invention, the heating washer is steamed, either one or more at a time, in a steam chamber positioned above a water chamber in a steam cooking apparatus (30), wherein the water chamber is separated from the overlying steam chamber by means of a horizontally directed partition plate (34), fluid communication being maintained between the chambers. The charging of the heating washer (10) by means of steam prevents that the heating washers are damaged in the way that may happen when boiled in water.

Abstract: There is provided a baby wipes warmer for warming baby wipes while maintaining moisture and coloration thereof. Such warmer comprises a base member for supporting the warmer on a surface. A body member is engaged onto the base member and has an interior-side housing wall and an upper housing wall which collectively form an inside compartment. The warmer further includes a sponge layer which is disposed within the inside compartment and retains liquid therein. A heating element is disposed about the inside compartment for providing heat thereto. The liquid retained within the sponge layer transitions into vapors when heated by the heating element for maintaining the moisture and coloration of the baby wipes supported upon the sponge layer.

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: The invention provides a novel cooking device that saves more than 70% fuel as compared to conventional cooking systems and comprises, (i) a basal receptacle, (ii) a series of cooking utensils, and (iii) inner cover and outer cover, both engaged firmly to the basal receptacle.

Abstract: A proofer includes an enclosure defining a chamber. An air circulation system includes a passageway having an air inlet and an air outlet connected to the chamber. A first fan pulls air into the air inlet from the chamber, and expels air from the outlet into the chamber. A fluid reservoir is positioned adjacent the air circulation system, such that air contacting fluid in the reservoir upon actuation of the first fan is humidified. A heating element heats fluid in the fluid reservoir, and a second fan flows air over at least a portion of the reservoir outside the chamber and cools fluid in the reservoir. A controller selectively actuates the heating element and the second fan based upon the temperature and/or humidity in the chamber to control the temperature of the fluid in the reservoir and thereby reduce fluctuations in temperature and humidity within the chamber.

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: 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: An oven includes a food chamber with an access door which houses a water evaporator chamber in fluid communication with the food chamber. By sensing the temperature of the water in the evaporator and the dry bulb temperature within the food chamber and by controlling a dry heat source that heats the air and a wet heat source that heats the water, the cook can control both the final food temperature and the degree of browning of the food.

Abstract: A steam cooker has an insulated housing that surrounds an internal cooking compartment accessible through a door. In one form, a supply of water is held in the compartment and immerses a plate-like resistance heating element mounted at the floor. Water is automatically added to this supply when both 1) a water level sensor indicates a refill, and 2) a door switch signals that the door is open. these signals together open a normally-closed solenoid valve in a water feed line. A steam outlet located above the maximum water level is in fluid communication with and adjacent another electrically-operated solenoid valve that is normally open to atmosphere. In one mode of operation, a temperature sensor in close physical proximity to the steam outlet and the solenoid valve closes the solenoid wherein the sensed steam temperature is at or above a set level.

Abstract: An apparatus is disclosed in the form of a cabinet having doors and interior side walls with supports for receiving trays of food products to be rapidly rethermalized and held. The apparatus can also condition the rethermalized food product, as well as act as a cooking oven. A steam generator is provided for supplying steam to the cabinet interior where it is continuously mixed with air. Thermocouples control both the steam and air mixture temperature for rethermalizing cooking and holding the food products and an air heater for conditioning the food products prior to use.

Abstract: An oven includes an internal preparation chamber defining a cavity that receives and prepares food product therein. The oven further includes a first chef-side door that provides access to the cavity by the chef for the placement of food product to be prepared, and a second server-side door providing access to the chamber by the serving staff to remove the prepared food product.

Abstract: The appliance comprises a heater base, at least two removable cooking receptacles capable of being centered and held on said heater base, one of them being constituted by a leakproof pan and the other by a grill plate, and also a removable lid adapted to close the top portion of said pan so as to make up a cooking enclosure. The grill plate is provided with at least one through orifice and has means enabling it to be positioned above said pan in order to perform steam cooking in said cooking enclosure. The appliance is applicable to cooking.

Abstract: A cooking device which has at least one water feeder, at least one drain and at least one exhaust connected to the cooking chamber includes an arrangement for registering and measuring the amount of water that is supplied to the cooking device and the amount of liquid being discharged from the cooking device in the form of water, steam and moisture.

Abstract: An oven for continuous curing of a succession of pre-formed elastomer articles, in particular tubes, which comprises a curing chamber at atmospheric pressure, communicating with the exterior by means of an intake aperture and an output aperture, a chain, which can advance the pre-formed articles along a closed path, extending through the curing chamber, and a unit for admission of water vapor into the curing chamber in order to keep it saturated with steam.

Abstract: A proofer (10) is disclosed for making yeast-raised baked goods having an extended shelf life. The proofer includes a proofing chamber (12) in which heat, humidity, and airflow are more uniform. A process is provided for proofing the raw dough to provide an extended shelf life yeast-raised product Additionally, an extended shelf life product is provided.

Abstract: An oven includes an enclosure defining an interior space, means for heating the interior space, means for controlling the heating means, and means for cooling the interior space from a particular first temperature to a particular second temperature lower than the first temperature.

Abstract: A steam grill includes a body, an upper lid, a water-storing member positioned on the upper lid, a beating section provided in the interior of the body, a dripping controller, and a grilling section under the heating section. The dripping controller is positioned within the water-storing member and controls the water volume dropping in the heating section. The heating section has a plurality of heating tubes for heating up water into steam to be supplied in the grilled section to moisten the food put on a grill plate therein to the proper degree so that the grilled food may have proper moisture and texture.

Abstract: A food thermalizer includes a food chamber which is vented to atmosphere. A wet bulb temperature sensor preferably is located adjacent to the vent and uses the condensate in the vent to keep its outer surface wet. By sensing the wet bulb temperature within the food chamber and controlling a wet heat source that heats the water in an evaporator in the food chamber, the vapor surrounding the food can serve as a vapor thermostat to control the final food temperature. The cook also can control the dry bulb temperature relative to the wet bulb temperature by controlling a dry heat source that heats the air, thereby controlling the degree of browning or texturing of the food.

Abstract: There is provided an apparatus for steaming food, which includes a steam cooking plate, an upper heater, two upper steam pipes, an instantaneous steam generator including an inner sealed space, a lower heater, a pump and a water tank. The steam generator consists of a generator upper cover, a gasket, and a generator lower cover. The pump sucks water from the water tank and the water is supplied to the steam generator. The vapor steamed in the steam generator moves to the steam plate to cook food on the surface of the steam cooking plate. The upper heater directly heats the steam cooking plate to cook food thereon.

Abstract: The present invention generally relates to a system and method for a table top food warming system for applying steam to various sized portions of food for cooking of the food, as well as injecting steam into the food itself to increase its internal temperature. A preselected amount of water is transported via a pump to a preheated steam chamber. Upon contact with the preheated steam chamber, the water is vaporized and exits as steam through holes in a portion plate holding the food serving.

Abstract: An oven includes an enclosure defining an interior space, means for heating the interior space, means for controlling the heating means, and means for cooling the interior space from a particular first temperature to a particular second temperature lower than the first temperature.

Abstract: A domestic electrical appliance for cooking with steam, having a steam production device (43) composed of a steam reservoir (45) associated with a heating unit (46), a cooking enclosure (41) supplied with steam by the steam production device, and a steam detector (49) associated with elements for reducing the power of the heating unit, the cooking enclosure (41) having at least one exhaust (61, 61′, 62, 62′) to the outside. The cooking enclosure (41) communicates through a descending conduit (63) with a chamber (64) of the appliance in which the steam detector (49) is disposed.

Abstract: An oven with a spaying device for roasting meats is disclosed, comprising: a housing 11; an outer pot 12; an inner pot 10; a cover 4 of oven; electric heating elements 8 surrounding the outer surface of the outer pot 12; heat insulating materials 13 inserted between the housing 11 and the outer pot 12; and a control panel 16. Said oven is characterized in that it is equipped with a spraying device.

Abstract: An oven which comprises a housing, a conveyor belt for guiding products through the interior space of the housing and heating means for heating the products in the interior space of the housing using hot air and/or steam, which conveyor belt extends between an entrance and an exit of the housing and, between these two points, follows at least one path with turns which lie above one another. At least one air jet device is provided for generating a hot flow of air in jet form, which air jet device is positioned in such a manner with respect to at least one section of the conveyor belt that the hot flow of air in jet form impinges on the products situated on that section.

Abstract: A connectionless steam cooker has an insulated housing that surrounds an internal cooking compartment accessible through a door. A supply of water is held in the compartment and immerses a plate-like heating element mounted at the floor, preferably of the electrical resistance type. A steam outlet located above the maximum water level is in fluid communication with and adjacent an electrically-operated solenoid valve that is normally open to atmosphere. A temperature sensor in close physical proximity to the steam outlet and the solenoid valve closes the solenoid wherein the sensed steam temperature is at or above a set level. The outlet steam is also connected to a pair of water column pressure-responsive microswitches. One microswitch controls power to the heating element. It is set closely, e.g. to cycle between ON and OFF in response to a sensed pressure range of 1 and 3 inches of water W.C.) The second microswitch responds to a higher set pressure (e.g. 9 inches W.C.

Abstract: Apparatus for cooking foods by heating with heat transmitted from outside to a product to be cooked by a current of hot air, wherein, substantially, a hot-air circuit is formed in an enclosed space and the product to be cooked rests on a receiving element (10) for the product to be cooked forming a receiving base (11), wherein air is flowable through the receiving base (11) of the receiving element (10) for the product to be cooked and the hot air is guided so that it flows through the product to be cooked substantially at right angles to the receiving base (11) of the receiving element (10) for the product to be cooked.

Abstract: An oven includes an internal preparation chamber defining a cavity that receives and prepares food product therein. The oven further includes a first chef-side door that provides access to the cavity by the chef for the placement of food product to be prepared, and a second server-side door providing access to the chamber by the serving staff to remove the prepared food product.

Abstract: A ventless humidity cabinet system with entry window includes operating elements for providing an evenly heated humid air supply to products, such as food products, and utilizes any combination of air curtain fans, water tanks, inlet water lines, water inlet valves, wet heating elements, dry heating elements, water temperature probes, air temperature probes, air humidity probes, water level sensors, lower drain valves and a control computer.

Abstract: An oven for continuous curing of a succession of pre-formed elastomer articles, in particular tubes, which comprises a curing chamber at atmospheric pressure, communicating with the exterior by means of an intake aperture and an output aperture, a chain, which can advance the pre-formed articles along a closed path, extending through the curing chamber, and a unit for admission of water vapor into the curing chamber in order to keep it saturated with steam.

Abstract: In an apparatus and a method for cleaning the inside of a cooking device having a cooking chamber and a blower chamber separated from the cooking chamber via air baffles, an impeller is arranged in the blower chamber for generating a conveying stream in the cooking chamber as well as in the blower chamber, whereby at least one spray nozzle for spraying at least one fluid, such as a cleaning agent, rinse agent, clear rinse agent, decalcification agent, water and/or the like, faces toward the impeller, whereby the spray jet of the at least one spray nozzle in the blower chamber is directed opposite the conveying stream of the impeller.

Abstract: A ventless humidity cabinet system with entry window includes operating elements for providing an evenly heated humid air supply to products, such as food products, and utilizes any combination of air curtain fans, water tanks, inlet water lines, water inlet valves, wet heating elements, dry heating elements, water temperature probes, air temperature probes, air humidity probes, water level sensors, lower drain valves and a control computer.

Abstract: In an apparatus and a method for cleaning the inside of a cooking device having a cooking chamber and a blower chamber separated from the cooking chamber via air baffles, an impeller is arranged in the blower chamber for generating a conveying stream in the cooking chamber as well as in the blower chamber, whereby at least one spray nozzle for spraying at least one fluid, such as a cleaning agent, rinse agent, clear rinse agent, decalcification agent, water and/or the like, faces toward the impeller, whereby the spray jet of the at least one spray nozzle in the blower chamber is directed opposite the conveying stream of the impeller.

Abstract: A drainage hole structure in a cooking oven of forced convection type, utilizing: a drain pipe arranged so that an upper end opening thereof is open to a bottom face portion of a heating chamber and a lower end opening thereof is open to the outside of the heating chamber; and an air suction pipe arranged so that one end opening thereof faces to the upper end opening of the drain pipe in close proximity thereto and the other end opening thereof is open to a middle portion in the heating chamber, wherein the one end opening of the air suction pipe is formed to be slightly larger than the upper end opening of the drain pipe, and in the upper end opening side of the drain pipe, a peripheral wall portion of the drain pipe positioned in an upstream side with respect to an airflow flowing along the bottom face portion of the heating chamber is extended so as to enter into the one end opening of the air suction pipe by only a short distance, while a peripheral wall portion of the drain pipe positioned in a downstrea

Abstract: The appliance comprises a heater base, at least two removable cooking receptacles capable of being centered and held on said heater base, one of them being constituted by a leakproof pan and the other by a grill plate, and also a removable lid adapted to close the top portion of said pan so as to make up a cooking enclosure. The grill plate is provided with at least one through orifice and has means enabling it to be positioned above said pan in order to perform steam cooking in said cooking enclosure. The appliance is applicable to cooking.

Abstract: A module adapted to generate a stream of hot and humid air, operating in conjunction either with a proofing chamber in which dough pieces are raised prior to baking or in conjunction with a holding chamber in which cooked food is maintained in a hot, moist state. The module is provided with a replenishable water reservoir from which water is fed into a steam generator in which the water is boiled to generate steam. Included in the module is a duct through which air is forced by a blower and an air heater disposed in the duct is used to heat the air. A conduit connects the steam generator to the duct and allows exhaust of steam into a positive-pressure zone (high pressure, after the blower) to effect a proofing action when the module is operated in proofing mode. Steam can also be fed into a low-pressure zone in the duct (at the blower inlet) to produce a stream of hot and humid air at a higher temperature whereby the module is operated in a food holding mode.

Abstract: Disclosed is a steam generating mechanism in a cooking oven equipped with a heater and a fan for blowing a hot air into a chamber of the oven, said steam generating mechanism further comprising: a water-supply receiver guide attached integrally to a fan guard which is detachably mounted in the front face side of said fan; and a water-supply unit for supplying water to the water-supply receiver guide when the need arises, wherein the water supplied into the water-supply receiver guide is guided toward the suction side of the fan, sucked by the fan together with the air inside the chamber, and dispersed toward the heater, so that the water may be heated by the heater to be formed into steam, which is then blown into the chamber of the oven.

Abstract: The invention is to provide an oven comprising an oven body which includes a base and a top cover pivotally connected with the base; a chamber, comprising an upper board fixed on the top cover and a lower board fixed on the base; and a water injection mechanism positioned between the top cover and the upper board. By continuously supplying water to the chamber, the oven can effectively prevent the food from over-dehydration and guarantee the freshness of the roasted food.

Abstract: A hollow pressure cooking vessel comprises a bottom, a top and sides. A steam reservoir is provided in the bottom and radiant heaters are provided in the top. The interior of the top is a dome or has sloped sides and radiant heaters are spaced externally to the top. Food to be cooked is located on a tray disposed between the dome and the base. An optional vacuum pump is provided to evacuate the interior of the vessel and heaters are provided to heat the entire vessel to generate steam from the reservoir while maintaining the sides and the temperature above the cooking temperature of the food to be cooked within the vessel.

Abstract: Disclosed is a drainage hole structure in a cooking oven of forced convection type, comprising: a drain pipe arranged so that an upper end opening thereof is open to a bottom face portion of a heating chamber and a lower end opening thereof is open to the outside of the heating chamber; and an air suction pipe arranged so that one end opening thereof faces to the upper end opening of the drain pipe in close proximity thereto and the other end opening thereof is open to a middle portion in the heating chamber, wherein said one end opening of the air suction pipe is formed to be slightly larger than the upper end opening of the drain pipe, and in the upper end opening side of the drain pipe, a peripheral wall portion of the drain pipe positioned in an upstream side with respect to an airflow flowing along the bottom face portion of the heating chamber is extended so as to enter into the one end opening of the air suction pipe by only a short distance, while a peripheral wall portion of the drain pipe positioned

Abstract: The invention relates to a cooking device with a cooking chamber, a heating device, a circulating system, an energy storage and extraction system and a measuring and regulating system connected to the heating device, the circulating system and the energy storage and extraction system.

Abstract: An ingredient housing system with entry window includes operating elements for providing an evenly heated humid air supply to food products, especially food ingredients, and utilizes any combination of air curtain fans, dry heating elements, water temperature probes, air temperature probes, air humidity probes, and a control computer. A source of vaporizing or hot moisture may include a water tank, inlet water lines, water inlet valves, wet heating elements, water level sensors, lower drain valves and the control computer. A connector and vane enables control of moist vapor within the ingredient housings, and distributed control of the vapor source and one or more housings and other component users of hot vapor may be had.

Abstract: A gas powered pressureless steam cooker comprises at least one cooking compartment having a steam inlet, at least one steam generator located in close proximity to the cooking compartment, and a connector device means connecting a steam outlet of the steam generator to the steam inlet of the cooking compartment. The steam generator comprises at least one inshot gas burner, and an integrated heat exchanger unit/firebox within a water reservoir, the integrated heat exchanger unit/firebox being in heat exchange relationship with water within the water reservoir to create steam from water. The heat exchanger unit comprises a substantially S-shaped tube having a lower horizontal leg, a middle horizontal leg, an upper horizontal leg, a lower vertical web spacing the lower horizontal leg below the middle horizontal leg, and an upper vertical web spacing the middle horizontal leg below the upper horizontal leg.