Abstract: An apparatus for heating food articles including a chamber containing a plurality of vertically, spaced-apart supports, each having a hollow interior which is interconnected by a single conduit. A thermostatically controlled steam generator is connected to the single conduit serving to both transmit steam to the supports and return condensate water back to the steam generator to thereby heat the food articles.

Abstract: A steam cooker having a high capacity heating element in the bottom wall of the cooker reservoir employs a body of heat conducting metal to define a shallow boiler for transferring heat to water in the reservoir from a metal sheathed electric resistant heating element extending in a generally circular groove in the bottom of the metal body with the terminal end portions of the heating element extending in generally radially overlapping relation. An annular recess formed in the top surface of the metal body has a first portion of uniform depth defined by a first substantially planar bottom wall portion and a second portion of varying depth defined by a second substantially planar bottom wall portion overlaying the overlapped end portions of the heating element and inclined with respect to the first wall portion whereby water in the water reservoir will have a greater depth above the first bottom wall portion than above the second bottom wall portion.

Abstract: Apparatus and methods for proportional control of heating of a sterilizer chamber are disclosed in the application. A sterilizer chamber has heaters mounted on the walls, a wall temperature sensor and a chamber temperature sensor. The controller is operable to adjust the heat input by turning on the heaters for a variable fraction of a selected fixed interval and off for the remainder of the interval. When on the heaters provide a substantially constant heat input per unit time. The fraction of the interval during which the heaters are on is proportional to a temperature differential which comprises a setpoint temperature minus a temperature reading from one of the sensors. The controller has two, or in an alternate embodiment three, operating modes each having a unique temperature differential.

Abstract: A steam cooking device comprising a steam generating chamber having a steam generator, a cooking chamber adjacent to the steam generating chamber for receiving steam from the steam generator, a conduit for transporting the steam from the steam generating chamber to the cooking chamber and a heating element for heating the steam to a superheated condition prior to the steam entering the cooking chamber.

Abstract: The present invention provides for improved performance of a dynamic mechanical analyzer which measures mechanical and rheological properties of a material by reducing thermal lag in the material by modifying the radiative oven thereof to include a convective transfer device.

Abstract: A nozzle for use in a steam cooking device having a cooking chamber wherein the nozzle is positioned in a side wall of the cooking chamber, the nozzle comprising a body portion having therein an aperture and having first and second disks positioned on each side of the aperture and wherein steam enters the cooking chamber through the aperture.

Abstract: A double-walled steam oven is disclosed wherein an outer oven wall surrounds, and is spaced from an inner oven wall, the inner oven wall defining a heating or sterilization chamber. The heating chamber includes a rack or other support for receiving articles to be steam heated or sterilized. A hot water tank is provided at the bottom of the inner oven, where steam is generated by a suitable heater. The steam rises through the inner oven, and exits therefrom at the top wall thereof into the outer oven. The exiting steam is then forced downwardly around the exterior of the walls of the inner oven and exits from the outer oven near the bottom. Condensate formed on the outer wall of the outer oven drains down to the bottom of the oven into a return water tank, from which it flows back to the heater tank in the inner oven.

Abstract: A steam cooking utensil includes a base, a boiling liquid reservoir defined by the base, and a heater mounted in the base to heat liquid in the boiling liquid reservoir. A drip ring is supported in the base above the liquid reservoir. A cooking bowl is supported by the base and includes a bottom tray having an imperforate surface and a food support surface extending radially outwardly from the imperforate surface. The food support surface is defined by a plurality of alternating hill-like ridges and valley-like channels extending radially outwardly in concentrically spaced rings. The food support surface includes a plurality of vent holes for enabling steam generating in the reservoir to flow into the cooking bowl.

Abstract: A cooker comprising a cooking chamber and a means for introducing water into the cooking chamber in liquid or in steam form is disclosed, whereby the cooker is characterized in that it comprises a means for eliminating moisture from the cooking chamber, comprises at least one moisture sensor in the cooking chamber and comprises a control means that registers the output signals of the moisture sensor as first control parameter and compares them to a rated value and, according to the result of the comparison, drives the means for introducing water into the cooking chamber or the means for eliminating moisture from the cooking chamber.

Abstract: A dough proofing chamber is described. The chamber is rectangular in cross section having a hollow base with an inlet into the interior of the chamber therein and a ceiling having an outlet with a duct placing the outlet in communication with the interior of the base. An evaporator and heater are disposed within the base adjacent the outlet and a circulating fan draws air from within the chamber through the outlet and duct and blows the air across the heater and evaporator and into the inlet into the interior. In order to insure uniform temperature and humidity conditions throughout the chamber, a diverter plate is disposed spaced above and covering the inlet. The diverter plate slopes from the front to the rear so that opposed nozzles are formed on either side which admit a greater flow toward the rear of the chamber of heated water vapor. A diverter plate is also disposed covering and spaced below the outlet in the ceiling. This diverter plate, however, is parallel to the ceiling.

Abstract: A condensation heating apparatus particularly useful for curing abrasion resistant coatings on eyeglass lenses has an open topped chamber with a baffle assembly for reducing the loss of vapor through the open top. The baffle assembly includes a fixed vertical partition and a removable, L-shaped baffle that has a horizontal portion to cover part of the chamber and a vertical portion which also serves as a partition. The baffle assembly extends only partially into the chamber and terminates above the top of the vapor zone so that the assembly does not become hot to the touch.

Abstract: A microprocessor controlled food treatment/holding apparatus has a cabinet which defines a storage space for food to be treated at a predetermined temperature and relative humidity within said storage space, a heater with a surface that can be heated to a temperature which is sufficient to boil water for a predetermined length of time, and a controlled solenoid for delivering a plurality of preselected amounts of water against the heater surface according to the length of time a cabinet door is opened. Detailed operating parameters for the storage space of the temperature and relative humidity conditions are maintained in suitable memory and polled by the microprocessor during operation of the apparatus as real-time data from remote sensors are sent to the microprocessor, which controls the monitoring system of the apparatus.

Abstract: The invention refers to a baking oven having a baking chamber which is accessible via a door and which is designed for introducing therein a carriage carrying baking goods so that the carriage is stationary during a baking process. The baking oven comprises two air channels extending laterally of the baking chamber at both sides thereof over the effective height of the baking chamber and being each separated from the baking chamber by a partition provided with a plurality of air passage openings. The air channels are, during the baking process, alternately supplied by a blower and, via a switching equipment, with hot air heated by a heating means. The hot air is humidified by a vapor supply means and transversely passes the baking chamber in alternating directions and is subsequently again sucked back along a closed circuit to the suction side of the blower. The blower and heating means are arranged at a higher level than the baking chamber and at least partially above said baking chamber.

Abstract: A towel heating and moistening apparatus sets forth a cabinet structure including an upper and lower reciprocatably mounted drawer. The upper drawer includes an enclosed support tray provided with a matrix of apertures therethrough for support of towels thereon. The lower drawer includes a lined reservoir heated by use of a heating loop provided with a thermostat, wherein the thermostat prevents overheating of the element upon dissipation of the fluid contained within the reservoir. A pump is provided and mounted to an exterior face of the cabinet to pump water from the reservoir through a flexible hose to a spray manifold to direct heated spray upon the towels positioned upon the support tray.

Abstract: A heat pipe which maintains a controlled temperature gradient over its length. An annular heat pipe is constructed to have a core area which is a working furnace and to have the heat input at one end and a heat sink at the other end of the annular structure. The core is surrounded by an annular vapor space with a restricted cross section. The reduced vapor space creates a temperature gradient over the length of the furnace, and this gradient is variable and controllable depending upon the quantity of heat being transferred from the heat source to the heat sink.

Abstract: An electrical control system for regulating the humidity of an enclosed atmosphere in a dough proof box or the like, comprising a cast metal steamer tray, incorporating an electrical heating element operable to heat the tray between selected upper and lower temperature limits determined by a thermostat responsive to temperatures of the tray casting. A time controlled valve supplies water to the tray for selected time intervals when the thermostat senses the tray's upper temperature. A humidistat controls operation of the thermostat. As a result, the steamer tray is heated between high and low limits and supplied with measured amounts of water to effect rapid generation of limited quantities of steam to satisfy the humidity levels demanded by the humidistat.

Abstract: A gassing incubator for cultivating human or animal cells or tissues is known that has an inner case which can be closed by a door and is surrounded by a thermally insulating outer case. The outer case is spaced away from the side walls, back wall and roof of the inner case. Electrical heaters are disposed under the floor of the inner case and in the area of the side walls. The incubator has a means for humidifying the inner chamber atmosphere.

Abstract: A combination steam and dry oven has an integral boiler that is located inside the oven cavity. The combination oven can be operated as a forced-air convection oven, a force convection oven circulating superheated steam, or a steamer near the boiling temperature of water. Sensors in the oven supply information to a microprocessor that controls heating elements to maintain an oven temperature within 10.degree. Fahrenheit. The oven functions by circulating superheated steam by blowing its circulating gas over the surface of the internal boiler, which is protected from contamination by a baffle. Sensors of the level of water in the boiler assure that the water level either stays within predetermined limits or else shuts down the oven if the water level is out of limits. Tray stops keep foods and the trays containing them away from the walls of the oven to permit free circulation of air or superheated steam.

Abstract: Two square self-enclosing interchangeable food baskets can be used singly, or stacked shelf-style, or stacked with the upper basket inverted to form a single tall domed compartment. To generally confine the steam, a separate cover fits closely with the upper basket in either orientation, or with the single basket if only one is in use; the lower basket fits closely with a water tray, and the two baskets fit closely with each other. Each basket is a unitary plastic component, eliminating the severe cleaning problems, hot-surface and possible health hazards, and high cost of aluminum trays used in earlier self-enclosing baskets. The water tray too is plastic, eliminating the similar cleaning problems, hazards, and high cost of cast-aluminum water trays in an earlier extendable self-enclosing system. A die-cast heater is mounted in a central orifice of the water tray, and surrounded by a central well formed in the tray.

Abstract: A device for heating food with steam includes a relatively small water container heated by an electric heating source so that steam is generated very shortly after switching on the heating source. The evaporated water is at least partly steadily resupplied preferably from the condensate of the steam precipitating at the inside of the lid of the device, or via a separate water reservoir which is defined by the bottom space of the base of the device.

Abstract: A food treatment/holding apparatus has a cabinet defining a storage space for food to be treated, a heater with a surface that can be heated above the boiling temperature of water, and structure for delivering a plurality of preselected amounts of water against the heater surface according to the length of time a cabinet door is opened.

Abstract: A device for heat-treating food items with vapor or a vapor-hot air mixture comprises a cooking chamber, in which food items are treated with vapor from a vapor generator. For cleaning the cooking chamber a squirting or spraying device insertable into the cooking chamber (5) is provided, which is built in the manner of a hand-held shower head and connected to a water connection. This spraying device can be connected to a water pipe present on the equipment, which is required for supplying water users like vapor generator, condensator or cooling device. The spraying device, however, can also be arranged on a water connection--arranged fixedly on the building--located in the vicinity of the device for heat treatment.

Abstract: A method for controlling the water vapor content of recirculating air in a conveyorized convection oven for food products wherein the temperature of recirculating air is maintained at or above the desired temperature which the food product is to attain before exiting the oven. Recirculating air contacts water in a reservoir maintained at a temperature below the temperature of the recirculating air, but above the temperature of food products entering the oven.

Abstract: The invention relates to a process and to an apparatus for regulating a heat treatment of foods, particularly a cooking of meals, by means of steam or a steam/air mixture in a cooking area and by a steam supply regulatable subject to a sensor, a disturbance being forced on to a cooking area flow in the vicinity of a stationary connecting opening between the cooking area and the ambient and which contains the sensor for the purpose of forming a local vacuum.

Abstract: A combination steam and dry oven has an integral boiler that is located inside the oven cavity. The combination oven can be operated as a forced-air convection oven, a forced convection oven circulating superheated steam, or a steamer near the boiling temperature of water. Sensors in the oven supply information to a microprocessor that controls heating elements to maintain an oven temperature within 10.degree. Fahrenheit. The oven functions by circulating superheated steam by blowing its circulating gas over the surface of the internal boiler, which is protected from contamination by a baffle. Sensors of the level of water in the boiler assure that the water level either stays within predetermined limits or else shuts down the oven if the water level is out of limits. Tray stops keep foods and the trays containing them away from the walls of the oven to permit free circulation of air or superheated steam.

Abstract: An oven that cooks foodstuffs containing water at temperatures up to 600 degrees Fahrenheit with longwave radiation generated by masking a cooking volume from radiant heating elements by blackened rigid inserts, which absorb shortwave and longwave radiation from the heating elements and uniformly reradiate the energy into the cooking volume as longwave radiation; non-condensing steam is injected into the oven until the vapor pressure of the water in the foodstuff attains a pressure at which water will migrate to the surface of the foodstuff to be evaporated; air is then passed through the oven to remove water from the foodstuff, while cooking with longwave radiation continues.

Abstract: A food treatment/holding apparatus has a cabinet defining a storage space for food to be treated, a heater with a surface that can be heated above the boiling temperature of water, and structure for delivering a metered amount of water at preselected intervals against the heater surface to produce water vapor in the food storage space.

Abstract: The steamer comprises a first heating chamber (5) intended to generate wet steam from supplied water, and a second heating chamber (6) arranged between the first heating chamber (5) and the cooking chamber (2) and used for heating the wet steam coming from the first heating chamber (5). The temperature of the steam introduced in the cooking chamber (2) by means of the distribution means (4) is regulated by control device (9). In the steamer, the temperature of the steam supplied to the cooking chamber (2) may be continuously varied while reducing to a minimum the negative influence of limestone.

Abstract: An infrared cooking oven is provided with a rotatable spit which is hollow and is connected to a boiler producing steam which is fed into the spit and through orifices of the latter into meat mounted on the spit. The internal steam cooking coupled with the combined infrared and steam cooking of the exterior, reduces substantially the cooking time while ensuring that the meat will not dry out.

Abstract: The conversion operation of a cooking apparatus which is initially operated using heated air at approximately 250.degree. C. to an operation using water vapor is made possible in a short period of time and without danger by lowering the temperature to approximately 100.degree. C. in the cooking space wall prior to steam or water vapor operation.

Abstract: A swivel-truck bakery oven having a baking chamber, a charging door, an electric control box, a recirculation channel, a re-circulation fan, heating elements for heating the re-circulation air, mechanical and power equipment for rotatably driving the swivel truck, and a blowing manifold with vertical louvres and a steam generator. The oven consists primarily of a generally rectangular frame structure, with the frame structure having a central core of parallelipipedic configuration with a width substantially corresponding to the width of the charging door, which is determined, in turn, by the width of the swivel truck. The frame structure also has a pair of detachable lateral covers which each have an interior recess or cavity of a depth that is slightly greater than half the difference between the width and the diagonal length of the swivel truck.

Abstract: This indirect-heating, truck-type bakery oven includes a baking chamber closed by a charging door opening throughout the surface of this door, a re-circulation channel provided with a turbine-type fan and heater for heating the cooled air from the baking chamber, and a manifold having louvres for introducing hot air streams into the baking chamber and a steam generator.

Abstract: A baking oven has a housing formed by a back wall and by circumscribing walls. It is divided into an air heating -and- propelling room and a baking compartment by a vertical wall parallel to the back wall. The rear wall has a central air suction opening for an air fan located in the aforesaid room, the latter further containing heating coils for heating the air propelled by the fan. The rear wall edges terminate short of the housing circumscribing walls so as to define a peripheral air outlet passage; the fan thus creating an annulus-like hot air current in the baking compartment, between the air outlet passage and the suction opening for baking dough products in the baking compartment. An air diffusing ring is provided in the aforesaid room about the fan; the ring being a perforated band of which the width is about equal to the distance between the back and rear walls. Air guiding flanges are formed along the edges of the vertical rear wall, being turned toward the baking compartment.

Abstract: There is disclosed herein an excess pressure valve for the boiler of a steamer for the steam treatment of food. The boiler includes a pipe leading outward from inside the boiler and the external end has an annular sealing face. A conical valve body closes the pipe to the outside and a packing ring is provided for engaging the sealing face. The valve body has a solid core and an elongated terminally widened shaft which extends into the perpendicular end portion of the pipe. The pipe has a constriction between the shaft end and core which traps the shaft end.

Abstract: A food cooking and heating cabinet including a food holding oven having at least one door for access to the interior thereof, an air heating chamber having an inlet and an outlet, an air heating element within the air heating chamber, an intake passageway to conduct heated air from the outlet of the air heating chamber to the food holding oven, an exhaust passageway to conduct air from the food holding oven to the inlet of the air heating chamber, an air temperature sensor within the air heating chamber, a closed air convection system consisting of a variable speed blower in the air heating chamber for circulating air past the heating element, through the intake passageway, through the food holding oven, through the exhaust passageway and back to the air heating chamber, a control for selecting a desired temperature to be maintained in the food holding oven, and a circuit for comparing the sensed temperature to the selected temperature causing the air heating element to operate and the speed of the blower to

Abstract: Control means and method for controlling the characteristics of the operation of a food processing device by selective adjustment of temperature and vapor pressure including a chamber to hold food in process, a reservoir to hold water to be evaporated to the air in the chamber where a first heater is located in the reservoir to selectively provide heat of vaporization to the water to be evaporated, and second heater is supplied to heat air supplied to the chamber to increase the temperature of the air to a second temperature where the control means are provided to regulate time periods for which energy is supplied to the first and second heaters to control the humidity and temperature in the chamber.

Abstract: An oven for preparing food products such as pizza including three chambers which are serially connected and through which a conveyor carries a food product which may be received in an open-topped pan or which may be placed directly on the conveyor. The center chamber includes steam impingement structure for impinging jets of hot steam onto the top surface of the food product. The center chamber also includes a hot air impingement structure for impinging jets of hot gas onto the bottom surface of the container of the food product. The first and last chambers in the oven include hot air impingement structure for impinging hot jets of air onto both the top surface of the food product and the bottom surface of the pan.

Abstract: The conversion operation of a cooking apparatus which is initially operated using heated air at approximately 250.degree. C., to an operation using water vapor is made possible in a short period of time and without danger by lowering the temperature to approximately 100.degree. C. in the cooking space wall prior to steam or water vapor operation.

Abstract: A cooking oven for cooking foodstuffs with either steam or forced convection hot air. In the steam mode, steam is continuously generated in the oven cavity. Alternatively, in the convection mode, the amount of moisture supplied to the cavity is controlled. A fan circulates the air or steam in the oven cavity. The steam is generated by means of a slinger cup to which water is supplied and from which water will flow in a thin film over an edge portion of the cup to be slung outwardly and to be atomized thereby by centrifugal force. The atomized water is then caused to flow, by means of the fan, over a heater to be heated thereby whereby the atomized water flashes into water vapor or steam. The oven is operated at atmospheric pressure. Food juices and condensed steam or water vapor which collect in the bottom of the oven will be drained therefrom by means of a drain which is open to the atmosphere. The oven temperature is selectively variable by means of an automatic control.

Abstract: The invention relates to a process for operating an apparatus having a cooking area for the heat treatment of food, the heated cooking area being at least partly actively cooled prior to the introduction of new food.The invention also relates to an apparatus for the heat treatment of food with a cooking area, in which an inadequate cooking area temperature can be indicated prior to starting a heat treatment, e.g. by means of an optical and/or acoustic signal generator and/or whose cooking area is at least partly actively coolable.

Abstract: The device for generating steam within a cooking oven includes a heating element (1) and a water reservoir (2). The heating element is placed above the water (3) contained in the reservoir (11). Two sheet-metal members (4, 5) located in closely spaced relation so as to define a capillary space are placed in contact with the heating element (1) and immersed in the water (3) of the reservoir, one of the sheet-metal members being provided with at least one opening (7) placed in proximity to the heating element (1).

Abstract: A domestic electric kiln which also can be used as an ordinary electric radiator, comprised of: a heat resistant frame body with electric coils equipped around in its inner wall; a cover with an opening in its center; a safety lock on the other side of the cover; a water pipe for generating steam; a supporting plate which also facilitates the spreading of the steam throughout the inner chamber; a shell with double walls which serves an an air-cooling mechanism and a temperature regulator. The device is characterized by continuous flow of both steam and hot air in the kiln chamber, thus, enabling one to make high quality products of chinaware or pottery by oneself at home.

Abstract: A bakery apparatus (15) is disclosed which has air heaters (32) and (33) for thawing frozen bakery goods, refrigeration enclosures (42) and (43) with cooling coils (40) for retarding the cure of bakery goods, a boiler (52) located within the apparatus cabinet (16) near the bottom thereof and a proofing air heater (57) located near the top of the cabinet, both the boiler and the proofing air heater being used for proofing bakery goods prior to baking. Front fans (44) are provided for circulating the air within the apparatus cabinet (16) during thawing and retarding. During proofing air is circulated from the proofing air heater (57) downwardly to the boiler (52) where it picks up moisture and then is circulated upwardly over the bakery goods within the apparatus without leakage of water from the boiler over the bakery goods, and with minimal condensation of water within the duct (64).

Abstract: This invention is a humidity testing apparatus comprising a test chamber with external heaters for superheating the steam and preventing condensation in the testing zone. The test chamber is divided into an upper humidity testing section and lower condensate collection and removal section by a horizontal heating plate extending from the back wall to a front edge adjacent to and spaced apart from the front of the test chamber, the heating plate extending from one sidewall to the opposing sidewall of the chamber. Convection currents are introduced into the chamber by the heating plate which is maintained at a temperature above the walls of the chamber. The test chamber has a steam inlet opening in the back wall thereof defining a steam flow path into the upper chamber, and a substantially vertical steam baffle plate extending upward from the heating plate and positioned adjacent to the steam inlet opening in the steam flow path. The bottom wall has a condensate outlet opening in the bottom wall thereof.

Abstract: Nonpressurized steam cooking is effected utilizing an instantaneous steam generator which intermittently feeds steam to a container for the foodstuff in an enclosure. The space between the enclosure and the container is heated by heating means independently of the steam boiler so that the walls of the container are at a temperature above 100.degree. C. so that steam condenses substantially exclusively on the food rather than on the container walls and steam wastage is minimized.

Abstract: A steamer having a base, a water reservoir, a heater for heating the same and a vented cover. The steamer includes a plurality of different cooking surfaces so that a variety of different foods can be steamed at the same time and may include a reversible cooking liquor collector tray for either collecting condensate and liquors during cooking or returning all condensate to the water reservoir. The liquors collected by the tray may be delivered to a reservoir or cup which can be removed from the steamer to make sauces or the like.

Abstract: A device for steam cooking food comprising a closed chamber for containing said food and having an access door for insertion and removal of the food. The chamber includes a floor having a plurality of vents therein. A reservoir for containing liquid for producing steam is positioned beneath the vents and transmits steam in one direction, said steam in said chamber producing a condensate containing contaminates from said food, said condensate being transferred through at least one group of said vents to the reservoir. A pan is located beneath said one group of said vents for catching said contaminated condensate.

Abstract: A humidifier assembly for bakery proof boxes for inservice removal of water and water-borne impurities has a water receptacle with a nonstick coating which includes an interior bottom with a raised section and a contiguous lowered sump. Surrounding sidewalls contain water which is heated. Water from a water supply passes through a solenoid valve and into a nozzle injecting water against the raised floor. The water contacts a near sidewall, creating turbulence and a scrubbing action and spreads over the entire raised floor.Heating elements are provided to heat the raised bottom section of the receptacle without heating the sump and water in the sump. Such elements are cast in the bottom section of the receptacle.Water and impurities are removed from the sump through an outlet conduit which is connected to a venturi. The venturi is connected to a drain line and to the water supply through a flush solenoid valve. A siphon breaker is provided.

Abstract: There is disclosed herein an apparatus for the steam treatment of foods. The apparatus includes a cooking area, a steam supply line to the cooking area and an open front having a hinged cooking area access door associated with the open front. A trough is provided below the door for collecting steam condensate. The door has a drain channel extending along the lower ledge of the door for the width of the door. The drain channel includes an opening adjacent the lower door hinge and above the collecting trough for direction condensate from the channel to the trough.

Abstract: A new and useful method and apparatus for processing food at selected temperatures including food holding cabinet; food support means disposed within the food holding cabinet to receive the food to be processed; a liquid reservoir to hold a selected liquid to be evaporated from a surface thereof; first heater to heat the liquid to be evaporated to a first temperature, second heater to heat air in the food holding cabinet to increase the temperature of the air in the food holding cabinet to a second temperature where the operation of the first and second heaters can be simultaneous.