Abstract: A module adapted to generate a stream of hot, humid air, the module operating in conjunction with a proofing chamber in which pieces of yeast dough are raised prior to baking by being subjected to this stream. One section of the module is occupied by a replenishable water reservoir from which water is fed into the water pan of a steam generator. The pan is provided with a water heater element for boiling the water to produce steam which is collected in a steam chamber above the pan. A parallel section of the module is occupied by an air duct whose air intake at the inlet end of the duct leads to an air blower blowing a stream of air through an air heater element producing a hot air stream that flows via a mixing zone toward an exhaust vent at the outlet end of the duct. Steam from the steam chamber is injected by a steam tube into the mixing zone in the duct to intermingle with the hot air stream whereby discharged from the exhaust vent is a stream of hot, humid air.

Abstract: A cooking device includes a heater which receives and supports thereon a food container which is adapted to receive and hold therein food to be cooked. The food container includes a cylindrical casing having a top opening and a bottom on which a raised portion with a steam passage is formed. The steam passage has an exit opening at a location higher than the top opening of the casing. A cover is provided to close the open top of the casing. The heater includes a base inside which a water vessel is provided to receive and contain therein a predetermined amount of water. A heating element is provided around the water vessel to heat the water therein for generation of steam.

Abstract: An electric kettle has a body (10) a flat heating element (16), a thermal sensor (32) located with its bimetallic part 34 located in a steam chamber (20) and its electrical parts (36, 38) located in a dry chamber sealed from the steam chamber by a canopy (30), and first and second chimneys (40, 42) below the steam chamber (20) and the dry chamber respectively and having their lower ends connected to a base enclosure (44) below the heating element, the enclosure (44) having apertures (48) on the opposite side of the kettle to the chimneys.

Abstract: A multi-purpose cooking appliance comprising: a self-supporting base, a lid mountable on the base, a cooking chamber defined between the base and the lid, a heat conductive pan within the cooking chamber, a heat source connected to the heat conductive pan, removable, elongated skewers for supporting food within said cooking chamber, the skewers being formed of a heat conductive material and having a length sufficient to span the length of the conductive pan and rest thereon, and at least one tray including a surface engageable with a surface on said pan to locate the tray within the cooking chamber, the tray being dimensioned to be spaced from the pan.

Abstract: A soft hood and module assembly adapted to convert an open baker's rack loaded with pieces of yeast dough into a proofing chamber where the pieces are subjected to a hot humid air environment acting to raise these pieces prior to their baking. The module for generating hot humid air is placed in the base of the rack with its air inlet adjacent the front end of the rack and its outlet adjacent the rear end. The soft hood which is fabricated of flexible plastic sheeting encloses the rack to form a chamber having a feed duct parallel to the rear end of the rack which communicates with the module outlet, and a return duct parallel to the front end of the rack which communicates with the module inlet. In operation, hot, humid air blown out of the module outlet into the feed duct is distributed thereby to pass across the dough pieces supported by the rack into the return duct from which the air flows back into the inlet of the module for recirculation in the chamber to uniformly proof the pieces.

Abstract: A food display case for displaying pre-cooked food products while preserving them at optimal serving conditions for prolonged periods of time is disclosed. The display case includes an outer housing with a display window, a recessed primary food heating element which evenly distributes heat across the display case, an air circulation system for providing a convective air flow, and a food moisturizing spray for retaining a desired humidified environment within the display case. In addition, a radiating heat lamp is suspended from the top of the display case for providing additional heating within the display case.

Abstract: A convection steam oven includes an enclosure with a fan for circulating air and heating elements downstream of the fan. An inlet pipe conducts water from a water supply to an outlet orifice directing a jet of water onto a spray cone that throws the water onto the fins of the fan and onto the heating elements. The inlet pipe includes a water flowrate regulator device including a watertight storage tank, an overflow pipe and a vent pipe. A solenoid valve controlled by a timer is provided upstream of the storage tank.

Abstract: A food processing apparatus includes a cabinet defining a food processing compartment accessible through a front access opening, and has a door hinged on the cabinet for movement between open and closed positions relative to the access opening. The door includes inner and outer door panels pivotally interconnected to enable access between the panels. The inner and outer door panels have aligned windows with the windows on the inner panel being larger so as to enable light from lights mounted on the inside of the outer panel to illuminate the processing compartment without glare to the operator. Other features of the invention enable better control of zoned heating within the processing compartment when used in either convection steam or convection hot air modes of operation.

Abstract: The present invention features a toaster oven that can both steam and heat food. While this toaster oven works in the traditional sense, it also has the capability of rapidly generating and introducing steam into the cooking chamber. The steam is generated in a water tube or a boiling pan that is placed adjacent the toaster oven's infrared heating coils. Water for making steam is introduced into a reservoir located in the toaster oven's housing. The reservoir can be either permanently situated in the housing, or it can be of the removable, refillable type, that is, a container that can be filled and cleaned periodically. A microprocessor controls both the steam generation and the heating cycles. The microprocessor is operative via a computer routine that monitors sensors that are positioned about the housing of the toaster oven. The microprocessor also meters the water flowing from the reservoir into the water tubes or boiling pan.

Abstract: A substantially smokeless cooker is disclosed. The cooker includes a housing having a cooking chamber therein. A first heating element including at least one resistive element is carried in the cooking chamber to supply heat directly to food positioned adjacent thereto for cooking thereof. A steam producing apparatus independent of the first heating element is provided for producing steam. The vapors in the steam are disposed for permeating the food to provide moisture thereto during the cooking thereof.

Abstract: The humidity of the atmosphere contacting a sample and the water vapor partial pressure are program controlled and measured in a device having: a sample chamber which is provided with an inlet and an outlet for water vapor and which is capable of controlling a feedback temperature along with the sample stored therein; a warm water chamber for generating saturated water vapor pressure which has a gas inlet and an outlet connected to a pipe and which is capable of controlling the feedback temperature; a humidity program function generator for outputting a target humidity value for the sample chamber for each input time interval; a memory for storing a temperature-saturated water vapor pressure curve; and a calculator for calculating a control target temperature for the warm water chamber for generating the saturated water vapor pressure on the basis of the sample chamber target temperature output from a temperature program function generator, sample chamber target humidity of the sample chamber output from the

Abstract: A food steamer having a base, a combined support and collector, and a cooking bowl. The base has a heater and a reservoir for holding water to be heated into steam. The cooking bowl is mounted on top of the base and has a bottom with holes. The combined support and collector has a frame and a screen. The frame is mounted to the base between the heater and the cooking bowl. The frame has a center aperture with the screen located therein for supporting flavoring items thereon. The frame has raised walls to form a condensed steam holding area for holding all condensed steam that has traveled into and then back out of the holes in the cooking bowl. The frame also has a side wall with inwardly recessed grooves and holes through the frame at the tops of the grooves. These form pressure release vents at the sides of the frame.

Abstract: A steam generator for use in steam cooking appliances includes an inner wall which provides a boiler chamber around a core of a thermostat-controlled electric heater and an outer wall which defines a buffer chamber around the boiler chamber, the inner and outer walls including openings to enable water to flow from a water reservoir into the buffer chamber and then into the boiler chamber and for the equalization of gas pressures therebetween. The heater core provides high latent heat-continuing steam which passes upwardly into a head chamber and through discharge orifices in an end wall thereof.

Abstract: A cooking device including a lower cooking plate which is positioned at an angle to the horizontal plane of the device has grilling members supported in heat conducting relation and an upper cooking plate movable to a closed position forming a cooking chamber which substantially restrains the escape of vapors and permits the cooking and removal of small pieces or ground foodstuffs. In one embodiment, the device includes a collecting member positioned beneath a downwardly extending portion of the lower cooking plate, which can have an opening and through which liquids emitted from the foodstuffs during cooking can be removed, and into which the foodstuffs after cooking can be collected for removal from the device.

Abstract: An arrangement for generating steam in ovens, particularly baker's ovens, comprising a stand which carries a plurality of superposed and generally horizontally extending gutter means (8, 9) whose bottoms include a plurality of through-penetrating holes (11) which allow water to pass to underlying gutter means, and further comprising members (12) which are mounted adjacent the holes and which partially covering the holes. The members (12) have an elongated form and extend through holes (11) in at least two gutter means (8, 9) arranged one above the other, and the cross-sectional area of the members (12) in the hole region is smaller than the cross-sectional areas of the gutter means.

Abstract: Thermalizing apparatus for food product which includes a food receiving chamber, a first heat source to heat the chamber, a reservoir to receive water located in communication with the chamber and a second heater located in the water reservoir to establish moisture vapor content in the food chamber.The temperature of the air in the chamber and the temperature of the water in the reservoir are controlled to maintain selected conditions in the chamber by selectively supplying energy to the air heater and to the water heater. A controller is provided to allow selection of conditions appropriate for food in the chamber and maintain the air and water in the reservoir at selected temperatures to maintain the desired characteristics of the food in the chamber.A condenser device is provided to maintain water and heat content in the chamber to prevent excessive moisture in the chamber and to maintain food texture and quality as freshly cooked, heated food is introduced to the chamber.

Abstract: A food steamer having a base, a combined support and collector, and a cooking bowl. The base has a heater and a reservoir for holding water to be heated into steam. The cooking bowl is mounted on top of the base and has a bottom with holes. The combined support and collector has a frame and a screen. The frame is mounted to the base between the heater and the cooking bowl. The frame has a center aperture with the screen located therein for supporting flavoring items thereon. The frame has raised walls to form a condensed steam holding area for holding all condensed steam that has traveled into and then back out of the holes in the cooking bowl.

Abstract: A microwave oven is combined with gas heating, particularly for cooking foods for groups. The oven includes a cooking chamber, one or more magnetrons for the generation of microwaves, and several hollow heating elements arranged internally or on the walls of this chamber. The oven may also be provided with a conduit for the introduction of steam from an external boiler, in which products of the combustion of inflammable gases pass through these heating elements (5), and their interiors are not in communication with the interior of the chamber. These heating elements consist of essentially vertical tubes that at least partially cross this cooking chamber. The upper ends (11) of the gas exhausts of these heating elements (5) are closed by a box element (12), which is hermetically sealed to microwaves against the upper surface of the top (9) and has at least one hole (14). A corresponding second tube (15) is attached to edges of the hole and defines a microwave trap.

Abstract: An oven for cooking foodstuffs includes an airtight enclosure having an opening closed by a door. Water condensing in the enclosure is collected in the lower part of the enclosure and discharged into discharge pipes. An excess steam circuit captures excess steam escaping from the enclosure and feeds the captured steam to a treatment system including a steam condenser to convert it into liquid condensates. The liquid condensates are collected and discharged into discharge pipes. At least one heater heats steam passing through it in the excess steam circuit on the upstream side or on the downstream side of the steam condenser.

Abstract: A multi-purpose cooker for steaming, drying or boiling foodstuffs includes a base having a switch, an electric heater mounted on the base, a bottom plate mounted on the electric heater, a water container mounted on the bottom plate, a water collector mounted on the water container, a plurality of drying pans mounted on the water container, a steaming pan mounted on the drying pans, a cooking pan mounted on the steaming pan, a cover mounted on the cooking pan and formed on a top with a recess having a center hole, and a plurality of ventilating perforations, and a lid formed with a recess at a center and a plurality of slots thereon.

Abstract: A modulated steam cooker in which food to be cooked is received in an oven chamber having an access door associated with a door switch, steam being fed directly into the oven by a steam generator having an electric heater immersed in a pool of water. The heater is connected through the door switch to a power source whereby the generator is powered only when the door is shut. The pressure of steam draining from the oven is sensed by a pressure-responsive switch interposed between the heater and the power source, the pressure switch intermittently interrupting the power supplied to the heater only when the sensed pressure exceeds a predetermined level somewhat above atmospheric pressure, thereby modulating the generation of steam supplied to the oven as a function of the quantity and temperature of food therein to effect efficient cooking of the food. Mounted on the steam generator is a spray head supplied with water only when the door is opened.

Abstract: The invention describes a device for cooking food without frying fat where touchable parts are kept well cooled and the food products can be taken out without the device having to be dismantled or tools being used and where the amount of watervapour in the food processing compartment can be regulated in such a way that optimum process quality can be reached. The invention solves these problems by the food processing taking place in the rotating food processing compartment (8) which is flushed by hot air driven by a fan (12) placed inside the oven compartment on five sides surrounded by the shell (2) and the sixth side of which is covered by a component consisting of the heat shield (4) and the cooling-air duct (5) broken through by the rotatable basket holder (6) with the basket (7) and with their corresponding heat shields (20,21) and cooling-air ducts (22,23).

Abstract: Disclosed is a temperature and humidity controllable doorless oven for cooking, warming and storing food products for extended periods of time. The oven includes a cabinet having interior walls and exterior walls which form an air duct between the walls. An interior oven chamber is formed within the interior walls with the cabinet providing an access opening into the interior oven chamber. A controllable heating element generates a warm environment inside the interior oven chamber and a humidifier generates a moist environment. To maintain the warm and moist environment inside the interior oven chamber, an air stream which forms an air curtain is moved through the air duct and across the access opening.

Abstract: The invention relates to a convection and steam oven for food with an oven chamber and an auxiliary chamber partitioned-off from this in which are arranged a motor-driven, radial-action fan and several heating elements surrounding the fan, with a pre-atomization element mounted on and rotating with the hub of the fan to which is optionally supplied water from a pipe. In order to maximize pre-atomization efficiency, the pre-atomization element is arranged as a separate body with a convex surface on the hub of the fan.

Abstract: An oven with a humidity conditioner is capable of cooking food by appropriately humidifying or dehumidifying it while the amount of steam contained in an oven cavity is being regulated. The oven includes a heater or magnetron for heating the food accommodated in the oven cavity, a humidity regulator for regulating the humidity inside the oven cavity, a cooking method selector for selecting a cooking method, and a controller for controlling the humidity regulator in response to a signal from the cooking method selector to selectively humidify and dehumidify the interior of the oven cavity.

Abstract: The invention provides a method of controlling the boiling power for a water-containing vessel (10) which can be heated by a cook-top (11), for example a light cook-top, the amount of water evaporating at atmospheric pressure being sufficient to maintain an air-steam interface such that any residual air is expelled from the vessel (10) by an automatically controlled supply of heating power (12).

Abstract: An object of the present invention is to provide an incubator with improved control performance for the temperature and humidity in an inner box. The present invention is an incubator comprising an outer box having an inner portion made from a heat insulating material, an inner box disposed in the outer box through a space defined between the inner portion of the outer box and the inner box, a heating unit disposed in the space and adapted for heating the inside of the inner box, the heating unit being constructed of a plurality of heating means disposed at least on a bottom wall and left and right side walls of the inner box, and a control unit for independently controlling each of the heating means.

Abstract: A steam-operated food cooking oven having a cooking cavity (2), a motor-driven fan (3) located at a rear side of the cooking cavity, and a partition wall (4) to distribute the flow of air generated by the fan into the cooking cavity. A back-chamber (5) accommodates the fan and is delimited on its front side by the partition wall (4) and, on its rear side, by the rear wall (6) of the oven. A tube (9) extends into the back chamber and terminates in a nozzle (10) that is received in an interstice between the rear wall and the fan. An appropriate temperature sensor (11), which is connected to a thermostat device (12), is inserted in the tube (9). A perforated disk is mounted over a motor shaft within the fan and allows air and steam within the back chamber to flow into the interstice and the nozzle therein to thereby communicate with the tube and temperature sensor therein.

Abstract: A steam oven includes a chamber for receiving food, a water tank having a discharge valve, and a reservoir in communication with the water tank and the chamber. A barrier divides the reservoir in a receiving compartment and a separate boiling compartment. A passage in the barrier allows the receiving compartment and the boiling compartment to fluidly communicate with each other. In use, water flows from the water tank into the receiving compartment, and then from the receiving compartment into the boiling compartment to be converted into steam. The barrier retards heat transfer from the water in the boiling compartment to the water in the receiving compartment to prevent the water in the receiving compartment from becoming agitated to an extent where air would be allowed to flow through the discharge valve into the water tank, thereby causing an untimely release of water from the water tank into the reservoir.

Abstract: A multi-purpose cooker (10) having a base member (12) including a compartment (20) therein, a cover member (14) cooperable with the base member (12) for providing a food-steaming and food-dehydrating chamber (16) including the compartment (20) of the base member (12), a food retaining member (e.g., 42) retainable in the chamber (16) for supporting food to be dehydrated, and a food retaining member (e.g., 48) retainable in the chamber (16) for supporting food to be steamed. Preferably the base member (12) includes a heater (22) and a switch (78) for selectively energizing the heater (22) for heating water (11) retained in the compartment (20) during the steaming operation. Most preferably the base member (12) also includes a fan assembly (58), and the switch (78) is operable to selectively energize a motor (62) of the fan assembly (58) and the heater (22) simultaneously for dehydrating food, and to energize the heater ( 22) without the motor (62) of the fan assembly (58) for steaming food.

Abstract: A steam cooking device is described which contains a steam generating chamber having a heat exchanger therein. The heat exchanger is provided with baffles comprised of raised surface projections to create turbulent flow of flue gases through the heat exchanger which results in more efficient heating of the water in the steam generator chamber to create steam for use in cooking.

Abstract: A method and apparatus are disclosed for detecting the presence of steam in a volume of air at a predetermined temperature. The apparatus includes a temperature sensor having two respective temperature build-up times representing an under steam temperature build-up time and an under air temperature build-up time. The method for detecting the presence of steam comprises the steps of placing the temperature sensor in the presence of the volume air, such that the sensor can reach a predetermined set point temperature that is lower than the predetermined temperature, taking a temperature measurement with the sensor, and determining if the measured temperature reaches the set point temperature in order to indicate whether the sensor is in the presence of steam.

Abstract: A steam cooking appliance which enables food to be steam cooked while preventing condensate residue to be re-boiled again. The steam cooking appliance of the present invention provides a water containment basin defining a water reservoir and a condensate basin wherein the water reservoir is isolated from the condensate basin. The steam cooking appliance operates to enable the water reservoir to remain free from condensate residue even after boiling dry.

Abstract: A stream generator for use in a convection oven comprising a plurality of first and second spherically shaped heat accumulator elements arranged alternately in a substantially vertical plane in which the first layer contains at least one row of the heat accumulating elements integrally joined together at a central axis and the second layer contains at least two rows of the heat accumulating elements integrally joined together at a central axis, and a convection oven employing the steam generator are disclosed.

Abstract: A cooking device including a upper unit having an upper grilling plate hingeably attached to a lower unit having a lower grill plate. The upper unit movable relative to the lower unit from an open position to a closed position to form an enclosed cooking chamber to cook foodstuffs. The lower grill plate includes a well to contain liquid and a heating unit for heating the well to vaporize the liquid during cooking and supply vapor to the cooking chamber.

Abstract: A humidity controlled food warmer includes a humidity control for adding moisture to a closed environment. A heater for the enclosure maintains the air temperature within a certain range, for example 1.degree. F., and in this condition the humidity control heating element operates at preselected intervals. When the cabinet is opened and the temperature sensor notes a deviation by another amount, for example 4.degree. F., the heating element of the humidity control is operated continuously until the temperature rises above the deviation temperature and for a preselected time thereafter. A controller measures the amount of time the deviation occurred and the time of humidity generation is related to such amount of time, such as a multiple thereof, but preferably an amount of time not to exceed another preset period of time.

Abstract: The invention relates to an apparatus for heating and/or cooking food in water, of the type comprising at least a first tub to house water at boiling point and containing at its inside heating elements of the water, and at least one perforated container for the foods housable in the first tub; the first tub is contained inside a first box structure, superiorly open and superiorly sealedly connected to the upper edges of the first tub, and above the first tub an intercepting wall of the steam exiting from the said first tub is arranged; the apparatus further comprises a longitudinal aperture made at a portion of the connection zone of the upper edges of the first tub to the first box structure, a second box structure communicating with the inside of the first box structure and an aspirating element exhibiting its inlet in communication with the chamber existing between the first tub and the intercepting wall and its outlet communicating with the inside of the second box structure.

Abstract: A potato baking device comprising a self-supporting base and lid, wherein the base and lid define a cooking chamber for baking potatoes. A heating plate is provided inside the cooking chamber for conducting heat throughout the cooking chamber. A plurality of detachable heat conductive skewers are provided on which potatoes are mounted and placed into the cooking chamber such that the skewers are in contact with the heating plate. To facilitate mounting the potatoes onto the skewers, a mounting block is provided. A temperature sensing unit is also provided to determine the internal temperature of the potato and indicate when cooking is completed.

Abstract: A cooking utensil includes a container having a peripheral wall at its upper end outwardly circumscribing its open top and defining therewith an annular reservoir for receiving a quantity of water. A lid overlies the container open top and includes a depending skirt dimensioned to become partially immersed in the reservoir water and to divide the upper part of the reservoir into an inner section, and an outer section communicating with the inner section via the bottoms of the two sections The open top of the container is formed with a triangular slot permitting a small quantity of liquid to be automatically drawn from the reservoir into the interior of the container upon cooling of the container.

Abstract: An apparatus is disclosed for hot-moistening face-towels having a heating system with a heater unit and a water pipe. A metering container is provided for metering a predetermined quantity of water to be heated in the heating system, the metering container being in fluid communication with one end of the water pipe. A chamber having a base plate is also provided where the heater unit is fixed from below to the base plate. Towel supports are disposed within the chamber, and a spray system is mounted on a ceiling of the internal chamber for spraying steam and hot water of said predetermined quantity onto towels supported on the towel supports within the internal chamber. The spray system is in fluid communication with a second end of the water pipe.

Abstract: The preferred embodiment described in this application is a forced-steam cooker/blancher (100) for cooking or blanching a depth of bulk food particles by supporting the food particles on an extended perforated particle support surface (122) and by forcing steam through said depth of bulk food particles and through perforated particle support surface (122). The cooker/blancher includes walls (138) extending upwardly from particle support surface (122). Particle support surface (122) is perforated to allow fluid passage therethrough. Pressure means is included for forcing steam through a depth of food particles (141) contained within walls (138) on support surface (122) and through perforated particle support surface (122).

Abstract: Apparatus and method for producing steam for humidification of residential and commercial buildings by electrical induction heating of water are disclosed. The apparatus comprises a readily-removable non-magnetic water tank containing a magnetic target in contact with the water and an electrically powered induction coil located outside the water tank but in close proximity to the magnetic target.

Abstract: An apparatus and method for providing heated hair rollers wherein the rollers are suspended vertically in a heating chamber of a housing, an amount of water is introduced into the chamber and heated to generate steam which surrounds the rollers and condenses thereon heating and moistening the rollers which may then be removed and applied to a person's hair. The rollers are suspended by a horizontal plate within the housing which defines a steam chamber between the plate and the bottom of the housing. The plate has a plurality of holes sized to allow passage of the rollers. Each hair roller has a head portion which is larger in diameter than the respective hole whereby the rollers are suspended from the plate within the steam chamber such that the head portion of each roller remains outside of the heating chamber to provide a relatively cool handle for easy manipulation of the heated and moistened rollers.

Abstract: An arrangement measures humidity in ovens, in particular fan-assisted food-cooking ovens which have a cooking cavity (8) and a separate cavity (10) that houses a cooling fan and is separated from the first cavity by a partition wall (9). The arrangement includes a body (13) made of highly heat-conductive metal, which passes through the partition wall (9) and has ends (17, 18) introduced in the cooking cavity (8) and the separate cavity (10), respectively. The arrangement also includes a heat-sink provision (19, 28, 32) connected with the end (18) of said metal body (13), and three temperature sensors (21, 22, 26) that are adapted to measure the temperatures of said two ends (17, 18) and the cooking cavity (8), respectively.

Abstract: Heating apparatus comprises a chamber (10) in which articles to be heated (e.g. sterilized) are located via a door (16) and which can be filled with a blanket of dense hot organic vapor during a heating phase. The liquid which creates the vapor blanket is located in an annular reservoir (20) and is heated to above vaporization temperature by an electrical band heater (22).

Abstract: A hybrid oven for cooking by both hot air impingement and microwave cooking includes a housing defining a cooking chamber adapted to receive a food product for cooking, a hot air plenum configured and dimensioned to hold a large volume of air relative to the cooking chamber, and a conduit for selectively providing gaseous communication therebetween. Associated with the plenum are a thermal reservoir of high specific heat and high heat capacity relative to the air disposed in the plenum and an actuatable heater for maintaining the thermal reservoir at a high temperature. Also provided are an actuatable magnetron for microwave cooking of the product in the cooking chamber and an actuatable blower for causing impingement of air from the plenum onto the product in the cooking chambers.

Abstract: A cooking and holding food preparation unit is disclosed having one or more food receiving compartments each including a door and a gasket for hermetically sealing the compartment when the door is closed. An open-topped tray for holding water is located near the bottom of the compartment and has therebeneath electrical heating strips for heating water in the tray. A thermostat is coupled to the tray and to the heating strips for maintaining the temperature of the tray at an operator selected temperature typically well below the temperature at which water boils under standard conditions. A vacuum pump selectively reduces the air pressure within the compartment while a vacuum release valve selectively couples the compartment to the exterior atmosphere. There is a timer for measuring elapsed time after cooking is begun which functions to open the vacuum release valve upon the expiration of an operator determined time interval.

Abstract: A steam generator is disclosed for a cooking apparatus, having an intermediate duct admitting discharge water into the lowest central portion of the enclosure of the generator, and connected to a vane pump whose outlet feeds into an outlet duct rising as far as an upper bend then descending as far as an emptying duct. Heating tubes cause vaporization of the water which they contain and the steam escapes through a horizontal upper duct then a steam conduction duct. The generator applies in particular to ovens for cooking food.

Abstract: Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step which includes drying the surface of the substance and cooking it, in continuation of the first step.

Abstract: Frozen meals are placed in a hermetically sealable cooking space (2) in which explosion-like puffs of steam are produced. Before the puffs of steam are produced, the air present in the cooking space can be heated. The puffs of steam are produced by evaporation of dosed quantities of water. Water is introduced into the cooking space (2) through a nozzle (40) which opens into the cooking space. The means can be regenerated or even cooked with the greatest possible care in the shortest possible time without detriment to their quality.