Abstract: An electric cooker capable of changing between a high-pressure mode and a non-pressure mode and cooking a menu corresponding to the changed mode. The electric cooker includes a main body having an accommodation space therein to receive an inner pot, a lid coupled to the upper portion of the main body to be opened and closed, a pressure conversion part for selecting a high-pressure mode and a non-pressure mode by opening and closing a plurality of discharge paths configured to pass through and to block the gap between the inside of the inner pot and the outside of the lid, a sensor for sensing the high-pressure mode or the non-pressure mode selected by the pressure conversion part, and a controller for determining the pressure mode based on the sensing signal from the sensor among the pressure modes at least including the high-pressure mode and the non-pressure mode.

Abstract: Methods for adjusting the pressure in a cooking chamber of a pressure fryer are provided. The pressure inside the cooking chamber is determined in response to detecting closure of a valve that vents the cooking chamber. The pressure in the chamber is compared to a predetermined pressure. If the pressure in the chamber is less than the predetermined pressure, a pressure assist system is activated. The pressure assist system includes an air pump and/or pressure source, and when activated, supplies a gas to the cooking chamber to increase the pressure in the cooking chamber. The pressure may be determined at a predetermined time after closure of the valve, and an amount of gas to be added to the cooking chamber determined based on a difference between the measured pressure and the predetermined pressure.

Abstract: An electric pressure cooker having a safety switch device. The electric pressure cooker includes a cooker body and a lid; wherein the cooker body is provided with a push rod vertically reciprocating relative to the cooker body; the cooker body is further provided with a microswitch; a driving rod of the microswitch horizontally reciprocates relative to the cooker body; after the push rod moves downward, the driving rod of the microswitch is pushed to trigger the microswitch by the push rod; after the push rod moves upward, the driving rod of the microswitch is detached from the push rod; an upper end of the push rod abuts against the lid and the push rod moves upward and downward with rotation of the lid to detach from and push the push rod of the microswitch; and the microswitch is electrically connected to a circuitry of the electric pressure cooker.

Abstract: Systems and methods for adjusting the pressure in a cooking chamber of a pressure fryer. The pressure inside the cooking chamber is determined in response to detecting closure of a valve that vents the cooking chamber. The pressure in the chamber is compared to a predetermined pressure. If the pressure in the chamber is less than the predetermined pressure, a pressure assist system is activated. The pressure assist system includes an air pump and/or pressure source, and when activated, supplies a gas to the cooking chamber to increase the pressure in the cooking chamber. The pressure may be determined at a predetermined time after closure of the valve, and an amount of gas to be added to the cooking chamber determined based on a difference between the measured pressure and the predetermined pressure. Use of the pressure assist system allows for optimal cooking of batches of food of many sizes.

Abstract: A dispensing system for heating and dispensing a food substance in a liquid state includes a portable dispensing unit including housing including a reservoir for holding a food substance, a heater operable to heat the substance to an operating temperature for producing a liquid, and a pump for dispensing the liquid via a dispensing tube and spray nozzle. A manually activated actuator operates to initiate the dispensing cycle. Control circuitry associated with the dispensing unit monitors the liquid temperature and controls operation of pump and unit. The dispensing unit may be powered by a rechargeable battery. A charging base provides a dock for recharging the battery of the dispensing unit. The pump may include an auto-reverse feature to draw the liquid back into reservoir when not dispensing the liquid for preventing clogs in the dispensing system.

Abstract: Provided is a method and device for an electronic cooker to control heat preservation. The method includes: acquiring holding temperature data for a food; predicting serving time point data for the food; acquiring serving temperature data for the food at a time point indicated by the serving time point data; determining time point data of terminating the heat preservation for the food in accordance with the serving time point data, the serving temperature data, and the holding temperature data; and terminating the heat preservation for the food at a time point indicated by the time point data of terminating the heat preservation.

Abstract: The invention relates to a method for measuring a temperature inside a kitchen appliance (1), in particular of a temperature of an item to be cooked of an item to be cooked (21), which is to be prepared inside a kitchen appliance (1), comprising the method steps: transmitting an electromagnetic excitation signal by means of a transmission-receiving device (2), receiving the excitation signal by a temperature sensor (3), which is arranged in the kitchen appliance (1), in particular in the item to be cooked (21), transmitting a temperature-dependent response signal by the temperature sensor (3), receiving the response signal by the transmission-receiving device (2), determining the current temperature by comparing the response signal to temperature-dependent reference signals.

Abstract: An instrument (10) for gravimetric moisture determination has a housing (20) and a weighing device (40) arranged inside. The weighing device has a load receiver (60) onto which a sample (62) is placed. The housing has stationary (21) and movable (22) housing parts, the movable housing part alternately occupying a measuring and a loading position. wherein in the loading position the stationary housing part and the movable housing part are spaced apart from each other in such a way that a the sample can be put on the load receiver, wherein in the measuring position the respective housing parts form an essentially enclosed testing compartment (30) surrounding the load receiver (60), and wherein a sample-heating means (70) is arranged in the testing compartment to heat the sample on the load receiver. The instrument also has an electrical contact means (85) with first (86) and second parts (87).

Abstract: An electric appliance for pressure cooking food includes a casing (1) and a lid (4) forming the outer jacket of the appliance, an outer vessel (2) forming the inner chamber of the appliance, a heating element (25) placed in the bottom of the outer vessel (2), a removable inner vessel (3) forming the container (30) for cooking food, wherein the inner vessel (3) includes at least one handhold (31) extending past the periphery of the casing (1).

Abstract: The present invention concerns an improved perforated lid (10) for containers for cooking foods, comprising holes (15) for the passage of vapor and gas going upwards and of condensed vapor going downwards and means for cooling and condensing vapor passing through said holes, and means for supporting said means for cooling vapor, wherein said means for cooling vapor are made of a sequence, starting from the container for cooking foods and going upwards, comprised of a perforated lower plate (11), at least one perforated intermediate plate (12) and an upper plate (13) that is not perforated, and said means for supporting said means for cooling vapor are made of a lower spacing element (16), positioned between said lower plate (11) and said intermediate plate (12) and of an upper spacing element (18), positioned between said intermediate plate (12) and said upper plate (13). The invention further concerns a fryer (20) for use with said perforated lid (10).

Abstract: An electric tea kettle (2) comprising a stationary base (4) and a body (6) disposed on the base (4). The body (6) has a spout (44) and defines an inner chamber (62) wherein water is boiled. The body (6) is rotatable with respect to the base (4) between an upright position suitable for filling the inner chamber (62) with water and a pouring position in which boiled water may be enabled to flow out of the inner chamber (62) through the spout (44).

Abstract: A child care storage having a steam sterilizing apparatus, wherein the steam sterilizing apparatus includes an outer tub defined by walls of a steam sterilizing compartment; a hollow upstanding coupling member installed on the center bottom of the outer tub and having an interlocking hole formed at its top; an inner tub inserted inside the outer tub for accommodating infant accessories therein, the inner tub having a reception hole formed at its bottom center and a latch part formed along the circumference of its bottom center; an evaporation vessel having a flange along its circumference, the flange being coupled to the latch part of the inner tub; a flat-type heater installed under a rear bottom surface of the evaporation vessel; and a supporting plate for placing the flat-type heater thereon.

Abstract: A multifunction safe electric pressure cooker includes a lid, an outer body, a warming container, a control panel, an inner tank, a sealant washer, a heating plate under the inner tank, and a control device. The control device comprises a control circuit, a pressure switch, and a temperature control device. The lid has a floating valve, a pressure discharging valve, and a safety valve. Between the heating plate and the warming container there is a spring device. Under the heating plate is a pole. The control device employs a sensor to determine whether the inner tank is placed in the cooker. Between the lid and the body sets a lid safety control switch that connected to the control circuit. The electric pressure cooker is more convenient and durable, can fry and sauté food, and includes multiple safety devices.

Abstract: A method for steam cooking includes introducing steam, from a steam generator device, into a food cooking container through a supply conduit so that at an inlet opening to the food cooking container the steam enters tangentially to a wall of the food cooking container. The generation of steam is controlled by a control system so as to provide a difference between the pressure in the supply conduit and the pressure in the interior of the food cooking container of at least 1 kPa.

Abstract: An apparatus and method for producing a solid product such as orthopedic appliances, dental splint mouthpieces, dentures, lined dentures and the like from flowable materials such as silicones, acrylics, polyurethanes and dental casting investments. The container in which an article is treated will develop 80-100 psi and has opposed curved surfaces between which a seal is formed without leakage.

Abstract: A heating arrangement for heating one or more liquid-containing microcavities (102) that are present on a microdevice (101) in which there is a contact surface (Sdev) (108). The arrangement comprises a heating support (104,204) that has: a) a support contact surface (Ssup) (110) which is apposed to Sdev (108), when the microdevice (101) is placed on the heating support (104,204), and b) one or more heating elements (120,220) each of which are in thermal contact with Ssup (110), and also with at least one of said microcavities (102), when the microdevice (101) is placed according to (a) with said microcavities (102) matched to said heating elements (120,220), The characteristic feature of the arrangement is that it comprises a sub pressure system (113-119) that is capable of creating sub pressure between said support (104,204) and said microdevice (101) via the support when the microdevice (101) is placed on the support (104,204).

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: A quick-cooking pot (10), comprising two complementary containers (11,12) to be stacked in a hermetic reversible coupling, the first container (11) being provided with means (13) for heating the water contained therein and with at least one first controlled-opening valve (15) for the passage of a preset and presettable dose of hot water and/or water vapor into the second container (12).

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: Regarding a base construction comprising a hot plate for a coffee-making apparatus of the type designed to have water brought to a boil in a closed container (1), whereupon the water is pressed through a riser pipe (12) into an open container (6), where boiling water extracts aromas and flavor from the ground coffee, whereupon the finished coffee beverage is filtered back into the closed container (1) through a filter placed at the outlet of the open container, the objective is to provide a sealed base construction which comprises a hot plate for a coffee-making apparatus where the hot plate does not suddenly boil dry, while the finished coffee beverage is carefully treated. Moreover, a reliable sealing of the hot plate must be provided, using simple means and without the use of tools.

Abstract: A dual-voltage, energy saving, electric pressure cooker is designed with a thermally insulated cooking pot, spaced-apart support on the bottom of the pot to prevent food from sticking to the bottom, a unique, hinged, sauce-pan style handle for sealing and unsealing the pot using one hand, a built-in modem that supports the remote operation of manual or preprogrammed cooking controls by telephone or computer. The energy saving is accomplished in a two-mode pressure cooking process. Cooking mode one is active heating or steaming for a short, but controlled period of time, as the liquid inside the pot reaches a temperature of approximately 120° C. (250° F.). Heating is then discontinued and foodstuffs are subsequently cooked to perfection in a second cooking mode wherein latent heat from the first cooking mode completes the cooking process without additional heat being added.

Abstract: The automatic temperature measurement based power control device, preferentially on the pot lid, allows for wire or wireless selective power control of one or more power sources through identification of the controlled power source, as well as for the accordingly surveyed food preparation following the pre-set program. The automatic temperature measurement based power control device, referred to in this invention, comprises one or more portable units (20), detachably mounted on the lids (21, 21', 21", . . . ) of the cooking pots (23, 23', 23", . . . ). The portable units (20) allow for wire or wireless one- or two-way communication with the central electronic unit (22 or 22') which is in turn provided with a wire or wireless two-way communication connection with the receiver/transmitter section (24 or 24') of the control units (25, 25') and accordingly with the power sources (26, 26', 26", . . .

Abstract: A vacuum coffee maker has a starved electric heating arrangement having a solid body providing a reservoir. The chamber is covered by a circular lid that prevents flow of steam directly vertically up a tube from the chamber. At the end of a normal heating cycle, the temperature of the body rises rapidly and power supplied to a heating element is automatically turned off under the control of a thermostat. The heating arrangement is used without alteration (e.g. to the setting of the thermostat) to keep-warm hot coffee in a lower container after the end of the normal heating coffee-making cycle. The effect of having the lid is that during a keep-warm function, the reservoir is generally starved of liquid because any liquid entering the reservoir is immediately evaporated and this restricts flow of more liquid into the reservoir and hence starves the reservoir.

Abstract: In the present invention dental prostheses are cured without the use of dental flasks using an electrically heated pressure vessel. The dental prosthesis is cured while in a plaster chamber which is placed in a curing container with ambient water. The apparatus includes a perforated table for supporting the curing container during heat curing. The vessel has a lid for sealing the top, an inlet for injection of compressed air, an outlet for exhausting of compressed air, and an electrical resistance heating means for heating water held in the vessel. The curing container holds ambient temperature water at a level which covers the plaster chamber prior to submerging the curing container in the vessel containing water at a temperature of 90.degree. C. to 100.degree. C. The table supports the curing container in the vessel so that the top edge of the curing container is above the level of water held by the vessel.

Abstract: In the present invention dental prostheses are cured without the use of dental flasks using an electrically heated pressure vessel. The dental prosthesis is cured while in a plaster chamber which is placed in a curing container with ambient water. The apparatus includes a perforated table for supporting the curing container during heat curing. The vessel has a lid for sealing the top, an inlet for injection of compressed air, an outlet for exhausting of compressed air, and an electrical resistance heating means for heating water held in the vessel. The curing container holds ambient temperature water at a level which covers the plaster chamber prior to submerging the curing container in the vessel containing water at a temperature of 90.degree. C. to 100.degree. C. The table supports the outing container in the vessel so that the top edge of the curing container is above the level of water held by the vessel.

Abstract: A pressure cooker with a humidity sensor or gas sensor, wherein a micro-computer reliably detects the point at which the internal pressure of a pressure cavity reaches a prescribed value by using this sensor by detecting the point at which a pressure control valve begins to operate and begins to discharge a large quantity of excess vapor or gas etc. from the pressure cavity to the outside, with a result which is equivalent to that of a direct measurement of the internal pressure with a pressure sensor, thereby attaining an accurate measurement without bringing the humidity or gas sensor into contact with the pressure cavity.

Abstract: A cast cup provided with a heating element is secured to the bottom plate of a reservoir for a percolator. The cup is inserted into an opening in the bottom plate of the reservoir and has an upper flange and a lower flange. The upper flange is secured to the top surface of the bottom plate by means of swaging. The seal is water-tight. The lower flange has a sealing compound applied to it and is sealed against the underside of the bottom plate when the upper flange is swaged to the top surface of the reservoir's bottom plate.

Abstract: A ventless hood for a commercial deep fat frying pressure cooker having a pot in which cooking is performed by the use of a heated cooking oil bath and steam under pressure derived from the moisture in the food being cooked. The hood comprises a vertical portion at the rear of the cooker and a forwardly extending open-bottom portion spaced from and overlying the pot. The forwardly extending portion of the hood supports a pair of angularly related baffle filters surmounted by a metallic mesh filter and a charcoal filter. A fan in the vertical portion of the hood draws ambient air and cooking gasses through these filters. A water tank is mounted behind the cooker together with a pump to recirculate the water in the tank through a heat exchanging radiator located between the filters and the fan to cool the water. During the cooking cycle excess steam and vaporized cooking oil are introduced into the water bath which acts as a scrubber and condenses the majority of the steam and vaporized cooking oil.

Abstract: The invention relates to a cooking vessel comprising a cooking pan and cover, especially a steam pressure cooker, to which a temperature-dependent resistor is attached as a temperature sensor with an attached computing device for the determination of the temperature inside the cooking pot, and for the transmission of electrical signals corresponding to the temperature detected.In order for the cooking vessel to be equipped for an exact measurement of temperature without greatly increasing costs, a measuring point covered by the handle is provided, to which a temperature sensor is attached. One of the handles of the cooking pot or cover carries a plug accommodation with connection contacts, which mechanically accommodates a computing device formed as a plug unit, and connects electrically with the temperature sensor.

Abstract: The invention relates to a cooking vessel comprising a cooking pan and cover, especially a steam pressure cooker, to which a temperature-dependent resistor is attached as a temperature sensor with an attached computing device for the determination of the temperature inside the cooking pot, and for the transmission of electrical signals corresponding to the temperature detected.In order for the cooking vessel to be equipped for an exact measurement of temperature without greatly increasing costs, a measuring point covered by the handle is provided, to which a temperature sensor is attached. One of the handles of the cooking pot or cover carries a plug accommodation with connection contacts, which mechanically accommodates a computing device formed as a plug unit, and connects electrically with the temperature sensor.

Abstract: A self-standing cooking apparatus is disclosed which consists of a pressurizable vessel having a door which can be latched and sealed, an integral steam-pressure source and integral upper and lower heating rod elements which serve as broil elements and bake elements, respectively, and a water-filled tray which can be disposed above the upper heating rod. An electrical control circuit enables selective energization of the bake and broil heat elements by continuous or controlled duration pulses of current which control the proportion of infrared energy that will be produced by the heating rods. The oven can be operated under pressure with the heating rods applying infrared radiation to the foodstuff being cooked in order to obtain browning or crisping of the foodstuff which is cooked at elevated pressure. The oven can also be operated in a conventional bake mode, a conventional broil mode, a steam cooking mode, a sealed cooking and warming mode and a toasting mode.

Abstract: A method and apparatus for canning food products in a non-metallic jar, utilizing a non-metallic jar lid and a non-metallic enclosure enveloping the jar and lid and which is placed within a microwave oven for heating with a pressure control check valve for limiting the maximum pressure within the enclosure during heating and preventing entry of air during subsequent cooling of the enclosure and food product.

Abstract: A cooker apparatus for heating a cooking pot inductively comprises an induction heating coil and a control device for controlling the heating power. The control device has a temperature-dependent guiding and control means and a sensor unit, adapted to be positioned on the cooking pot and subjected there to the evolution of steam in the cooking pot. The sensor unit is arranged to transmit control signals to the guiding and control means.

Abstract: A food product is cooked under pressure and within a bath of hot cooking oil in a vessel when the vessel is sealed closed by a cover. The pressure in the vessel is controlled by an exhaust valve which must be located in an open position before the cover may be closed and sealed. As long as the exhaust valve is closed, it is not possible to open a drain valve and drain the oil from the vessel.

Abstract: A cooker apparatus for heating a cooking pot inductively comprises an induction heating coil and a control device for controlling the heating power. The control device has a temperature-dependent guiding and control means and a sensor unit, adapted to be positioned on the cooking pot and subjected there to the evolution of steam in the cooking pot. The sensor unit is arranged to transmit control signals to the guiding and control means.

Abstract: A pressure fryer having a vessel adapted to cook a food product within a bath of cooking oil. Means are provided for detecting the presence of water in the vessel and the bath and for automatically disabling the heater of the fryer if water is present in such quantity as to create a potentially unsafe condition.

Abstract: A pressure cooker particularly adapted for use as a pressure fryer. The cooker's tank is electrically heated by a novel electrical resistance heater and heat reflector structure. The cooker also includes a novel cover and cover hold-down mechanism.

Abstract: The present invention is an apparatus for use at the dining table to provide a continuous supply of hot tortillas. An elongated housing has two openings in the top thereof with a first opening having a resistive heating element contained therein, and the second opening receiving a ceramic vessel therein. The ceramic vessel is maintained at an elevated temperature, either from the heat of the resistive heating element or from a separate heating unit. The ceramic vessel is basically cylindrical with an upper opening closed by a cover having a reservoir to receive water. The water is converted and transmitted as steam through passages in the cover to the inside of the ceramic vessel thereby helping maintain moisture content of the hot tortillas.

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.