Abstract: According to one example, a cookware apparatus includes a vessel. The vessel includes a bottom, and a sidewall surrounding the bottom and extending upward from the bottom so as to form a fluid retaining interior region. The sidewall terminates at a rim. The vessel also includes a channel extending through a portion of the bottom and further extending upward into and through a portion of the sidewall. The channel has an opening positioned in an external surface of the sidewall. The cookware apparatus further includes a thermal sensor positioned within the channel. The thermal sensor extends through the portion of the bottom and further extends upward into and through the portion of the sidewall.

Abstract: According to one example, a cookware apparatus includes a vessel. The vessel includes a bottom, and a sidewall surrounding the bottom and extending upward from the bottom so as to form a fluid retaining interior region. The sidewall terminates at a rim. The vessel also includes a channel extending through a portion of the bottom and further extending upward into and through a portion of the sidewall. The channel has an opening positioned in an external surface of the sidewall. The cookware apparatus further includes a thermal sensor positioned within the channel. The thermal sensor extends through the portion of the bottom and further extends upward into and through the portion of the sidewall.

Abstract: To enable a user to cook both in a pressure state and in a non-pressure state inside the inner pot and thus improve cooking quality and ease of use, the present invention provides an electric cooker including a main body in which an inner pot for accommodating food is installed; a lid coupled to the main body to be opened or closed, in which a passthrough portion is formed; a pressure converter communicating with the passthrough portion, in which a selectively opened/closed state for discharging steam inside the inner pot is maintained; and a pressure-responsive actuators communicating with the passthrough portion and selectively opened/closed depending on a pressure level inside the inner pot in a pressure cooking mode.

Abstract: An electric cooker is configured to cook in a pressure state and a non-pressure state of an inner pot, thereby improving the cooking quality and convenience of use. The electric cooker includes a main body configured to accommodate an inner pot; a lid coupled to an upper portion of the main body and having a handle portion provided at one side of an upper portion of the lid to interwork with an inner pot locking unit configured to lock the inner pot; a pressure switching unit arranged to pass through the lid and configured to switch or maintain an opened or closed state to discharge internal steam from the inner pot according to a rotation of the handle portion; and a pressure-responsive operating unit which is selectively opened or closed according to a pressure inside the inner pot in a pressure cooking mode in which the pressure switching unit is closed.

Abstract: An electric cooker is configured to cook in a pressure state and a non-pressure state of an inner pot, thereby improving the cooking quality and convenience of use. The electric cooker includes a main body configured to accommodate an inner pot; a lid coupled to an upper portion of the main body and having a handle portion provided at one side of an upper portion of the lid to interwork with an inner pot locking unit configured to lock the inner pot; a pressure switching unit arranged to pass through the lid and configured to switch or maintain an opened or closed state to discharge internal steam from the inner pot according to a rotation of the handle portion; and a pressure-responsive operating unit which is selectively opened or closed according to a pressure inside the inner pot in a pressure cooking mode in which the pressure switching unit is closed.

Abstract: A method and system are provided that include features for preventing damage to smart components embedded within or attached to a handle of a cookware placed on a heating element of a cooktop appliance. In one aspect, if the sensed temperature of the handle exceeds a first temperature threshold, an alert can be presented to a user indicating that the handle is located in a hot environment and thus requires relocating. In another aspect, if the sensed temperature of the handle exceeds a second temperature threshold, the power output of one or more heating elements generating thermal energy can be reduced to prevent damage to the smart components embedded within or attached to the handle of the cookware.

Abstract: Systems and methods are disclosed for stackable cookware and lids. An example stackable cookware system may include a first vessel having a first upper diameter, the first vessel comprising a first handle with a first length, a first lid having the first upper diameter, the first lid comprising a second handle with a second length and a first inner rim positioned inside the first vessel, and a second vessel having the first upper diameter, a third handle, and a first gripping portion, wherein the first gripping portion has a lower surface aligned with a lower portion of the third handle, wherein the first vessel, the first lid, and the second vessel are stackable in a stack with an interchangeable arrangement.

Abstract: An improved pressure cooker design including a two-piece handle utilizing a common connection point to a cover to increase resistance to damage due to over tightening of connecting screws while simultaneously allowing the use of a conventional handle size with a reduction in overall packaging size. The two-piece handle design includes a cover base portion and a cover grip portion wherein a pair of nuts are mounted within the cover base portion to receive coupling screws at both ends of the nuts for joining the cover and the cover grip portion to the cover base portion. Tightening of the coupling screws provides for continuous metal on metal contact eliminating damage to weaker polymeric materials while allowing a consumer to quickly and easily attach the cover grip portion of the two-piece handle to the cover base portion at a point of use so as reduce overall packaging dimensions.

Abstract: A lid for a pressure cooker with a removable lid handle, particularly a lid stem handle, with a technology module that has movable operational elements necessary for the function of the pressure cooker and with a masking module that masks the technology module.

Abstract: A heater tube is provided for use in a method of producing a diamond or cubic boron nitride (CBN) tipped cutting tool by sintering a mass of crystalline particles to a metal carbide. The heater tube has a cylindrical shape and is comprised of a plurality of windings of an expanded graphite foil which are compressed together. In the method, a heater tube assembly is formed which comprises the metal carbide substrate positioned within the heater tube and a mass of diamond or CBN particles positioned within the heater tube adjacent the substrate. The method includes simultaneously applying sufficient levels of pressure to the heater tube assembly and sufficient levels of electrical current to the heater tube assembly for a sufficient amount of time to cause sintering of the crystalline particles and bonding to the substrate to form a diamond or CBN tipped cutting tool.

Abstract: An enamel coating including a phosphate-based ingredient is provided on an inner surface of a cooking chamber and the inner surface of the cooking chamber is cleaned using high-temperature cleaning water. Therefore, the cleaning of the cooking chamber can be performed more efficiently.

Abstract: The invention provides a pressure controlled device and a system for managing the heating time of a pressure controlled device. The system includes a sensing device that allows the timing of a heating period for the pressure controlled device based on temperature and/or pressure values sensed inside the pressure controlled device. A RFID tag is coupled to the sensing device and is operable for generating timing information. The sensing device and the RFID tag are powered by a nano electromechanical (NEM) device that is operable by a source of pressurized air.

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: Appliances for cooking food under pressure are disclosed herein. In one embodiment, an appliance comprises a vessel and a lid fitted and locked on the vessel in order to form a leaktight cooking enclosure. The appliance further comprises at least one jaw for locking the lid relative to the vessel and a device for driving the at least one jaw between a locking position and an unlocking position. The appliance also includes a module for fitting on and releasably securing to the lid. The module includes at least a device for controlling locking and unlocking of the lid relative to the vessel. Also disclosed are other alternatives applicable to domestic appliances for cooking food under pressure.

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: A pressure cooking vessel has a lid and a container. A handle is coupled to the lid and not the container. A pressure relief mechanism is integrated in the handle. Various other embodiments are also described and claimed.

Abstract: A plasticating barrel is provided with a primary heating system having at least one laminated ceramic heater, where the ceramic heater has an electrical insulating layer interposed between the ceramic heater layer and an outer wall of the barrel, and the longitudinal length of the ceramic heater is arranged over a portion of the barrel length. A secondary heating system may also be provided and overlaps, at least in part, the primary heating system.

Abstract: The disclosure features a method of performing a boil-out cleaning process in connection with a fryer. The fryer includes a vat, a vessel for receiving oil drained from the vat, the vessel movable from an under-unit position, an oil drain path leading from an outlet opening of the vat to the pan, and an oil return path from the vessel back to the vat. The oil return path includes a pump. A drain valve is located along the oil drain path. The drain valve is opened to drain oil from the vat into the vessel is opened. The drain valve is closed after draining the oil from the vat. A boil-out cleaning fluid is delivered to the vat and the boil-out cleaning fluid is heated. A boil-out drain path is provided with an inlet positioned for receiving boil-out fluid from the drain valve and an outlet positioned forward of a front of the fryer unit. A container is placed below the outlet of the boil-out drain path.

Abstract: An apparatus for heating liquid comprises a heating chamber, a dispensing chamber and a conduit. The conduit conveys heated liquid from the heating chamber to the dispensing chamber for automatic dispensing. The dispensing chamber has valve means through which the heated liquid is dispensed, which are operable to interrupt the automatic dispensing. An apparatus for heating liquid comprises a heating chamber, a dispensing chamber and a conduit. The conduit conveys heated liquid from the heating chamber to the dispensing chamber for automatic dispensing. The apparatus comprises means for determining a volume of heated liquid to be dispensed automatically.

Abstract: A cooking method using an automatic pressure double boiler is provided. The cooking method can prevent steam containing the medicinal or nutritive components in the medicine or health food from leaking out of the cooking pot, and thus keep the medicinal or nutritive effect of the medicine or health food, compared with conventional cooking methods, such as baking with fire, boiling with water, frying with oil, steaming, etc. The cooking method does not allow the boiled water or steam to enter the inner cooking pot, thereby acquiring pure medicinal or nutritive components from the medicine or health food. Since the cooking method heats the medicine or food with the energy of the steam from the boiled water, not direct or conducted heat energy from an electric heater, it cannot burn the medicine or food although it heats it to extract the pure medicinal or nutritive components and condenses them.

Abstract: A cooking or food warming appliance having a heated heat sink plate situated in a vacuum environment within an outer shell. A food vessel intimately engages the heat sink plate along a food contacting surface thereof by virtue of the vacuum. The vacuum eliminates air gaps between the food contacting surface of the food vessel and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

Abstract: A feed gas conditioner includes a pressure vessel that encloses at least part of a pre-heater. The pre-heater has an inlet for connection to a source of feed gas and an outlet for delivering the feed gas into the interior of the pressure vessel. An electrical heater element located within the pre-heater increases the temperature of the feed gas as it flows through the pre-heater. An expansion valve reduces the pressure of the feed gas as it flows from the pre-heater so as to initiate condensation. A super heater is at least partially located within the pressure vessel and has an inlet within the interior of the pressure vessel. A filter is in a flow path in the pressure vessel leading from the pre-heater heater to the super heater for removing condensate from the feed gas. An electrical heater element is in the super heater for heating the feed gas.

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: A feed gas conditioner includes a pressure vessel that encloses at least part of a pre-heater. The pre-heater has an inlet for connection to a source of feed gas and an outlet for delivering the feed gas into the interior of the pressure vessel. An electrical heater element located within the pre-heater increases the temperature of the feed gas as it flows through the pre-heater. An expansion valve reduces the pressure of the feed gas as it flows from the pre-heater so as to initiate condensation. A super heater is at least partially located within the pressure vessel and has an inlet within the interior of the pressure vessel. A filter is in a flow path in the pressure vessel leading from the pre-heater heater to the super heater for removing condensate from the feed gas. An electrical heater element is in the super heater for heating the feed gas.

Abstract: An appliance for cooking under pressure comprises a lid and a bowl having a side wall, said lid and side wall defining an interstitial space presenting an initial cross section of predetermined initial radial dimension for receiving an annular sealing gasket. The bowl, the lid, and the gasket are designed so that when the pressure inside the vessel reaches a predetermined critical value, the interstitial space presents a predetermined critical radial dimension such that the difference between the initial dimension and the critical dimension is great enough to cause leaktight contact between the gasket and the side wall to be broken. The invention is particularly applicable to domestic pressure cookers.

Abstract: A method and system for delivering iodine gas is presented. The pure iodine gas flow can be at a controlled, known flow rate, and furthermore be held at a positive pressure in relation to a process chamber. In an exemplary embodiment, pure iodine gas is transported without the use of an inert carrier gas. This is facilitated in part by maintaining the iodine gas chamber at a higher pressure than the processing chamber. In one exemplary embodiment, an iodine vessel receives solid iodine supplied by an iodine fill source and is heated to produce pure iodine gas. In addition, a control system monitors and controls the operating conditions in the iodine vessel and maintains a positive pressure in the iodine vessel. The iodine delivery system may include a valve system configured to control the flow of iodine gas through the iodine delivery system and into a process chamber.

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: The invention relates to an appliance for cooking under pressure, the appliance comprising: a bowl and a lid; and opening safety means suitable for going between a neutral position, in which they allow the lid to be unlocked, and a blocking position, in which they prevent the lid from being unlocked, said safety means being designed to find themselves in the blocking position when the pressure prevailing inside the vessel is greater than or equal to a predetermined value or “rise pressure”, and/or when the temperature prevailing inside the vessel is greater than or equal to a predetermined value or “rise temperature”; said appliance being further comprising actuating means for actuating the safety means, which actuating means are arranged to make it possible to place the safety means in the blocking position. The invention is applicable to household appliances for cooking under pressure.

Abstract: A pressure-detection method and detection device for electric pressure cooker is used for detecting continuously and accurately to control the pressure in the electric pressure cooker. The method comprises that a strainometer is provided on the periphery of a cooking pot of the electric pressure cooker, and a transmission arm is utilized to sense the expanding amount of the cooking pot and converts the expanding amount into a displacement, then makes the elastomer of the strainometer distorting; the distorting elastomer generates subsequently a controllable electric signal due to the electric characteristic of a sensitive foil, and the controllable electric signal is delivered to a central control unit, then control signals and display signals are outputted by the central control unit. The detection device comprises a strainometer, a transmission arm, a central control unit and the like.

Abstract: A pressure cooking appliance with a bowl and lid therefor, a temperature sensor, a pressure regulating valve, and a steam outlet in communication with the valve. The temperature sensor is disposed in the vicinity of the valve to sense an increase in temperature from steam exiting the outlet for triggering a timer that signals the beginning of and counts down the cooking time.

Abstract: This type of product declare a multifunction safe electric pressure cooker comprises lid, outer body, warm-keeping Container, control panel, inner tank, sealant washer, heating plate under the inner tank, control device. The control device comprises the control circuit, pressure switch, temperature control device. The pressure switch and the temperature control device are under the warm-keeping Container. On the lid there are floating valve, pressure discharging valve, safety valve. Between the heating plate and the warm-keeping Container there is a spring device. Under the said heating plate there is a pole. The characteristic of it is that the control device comprises a sensor under the heating plate to sense whether has an inner tank in. Between the lid and the body sets a lid safety control switch that connected to the control circuit.

Abstract: A cook pot in which the lid acts as a supplementary heating device to heat the contents inside the pot quickly. The lid has a top and a long cylindrical piece which fits inside the pot body and extends all the way down to the bottom of the pot. A heating band is then located in the lower end of the cylindrical piece towards the bottom of the pot. This heating band heats the entire cylindrical piece, and thus the contents inside the pot.

Abstract: A pressure cooking vessel using a cylindrical cooking chamber and rectangular food racks. This combination allows one to enjoy the benefits of using a cylindrical chamber to pressure cook along with the benefits of using rectangular racks to display the food.

Abstract: The present invention relates to a high-frequency heating apparatus with steam generation function and control method thereof. When high-frequency heating treatment for heat-treating with a high frequency and steam heating treatment for heat-treating with steam generated in a heating chamber are performed in order separately or at the same time for heat-treating the heated material, while air in the heating chamber is agitated, the air is circulated in the heating chamber. An appropriate heating program is automatically selected in response to the type of heated material to perform heat treatment.

Abstract: A cooking apparatus includes a cooking vessel and a lid for covering the cooking vessel. The cooking apparatus also may include an exhaust tube for bleeding off pressure within the cooking vessel, in which a portion of the exhaust tube is positioned above the lid when said lid covers said cooking vessel. In another embodiment, the cooking apparatus includes a first O-ring gaskets for forming a first seal between the cooking vessel and the lid, and a second O-ring gasket for forming a second seal between the cooking vessel and the lid. A method for reducing pressure includes the steps of providing a vessel and covering the vessel with a lid. The method also includes the steps of positioning a portion of an exhaust tube above the lid when the lid covers the vessel and bleeding off at least a portion of the pressure inside the vessel through the exhaust tube.

Abstract: When water temperature is high and time germinating step is short, it is hard to cook freely to individual preference, and water turbidity and bad smell are likely to occur. By germinating with immersing brown rice or rice with the germ in water at 28 to 34 degrees for 3 to 6 hours in an inner pot 3, being followed by a cooking step successively, the rice can be immersed for a necessary time at low temperature, so that germinated rice with enough content of gamma-aminobutyric acid (GABA) can be obtained without causing water turbidity or bad smell.

Abstract: A high altitude oven that includes a baking compartment that includes a pressure maintenance mechanism for maintaining the baking compartment at sea level atmospheric pressure during operation of the oven.

Abstract: The present invention relates to a cooking appliance used for boiling or cooking food, or more particularly, to a cooking pot, which can rapidly heat water or food, and thereafter can suppress overflowing of water or food therein, while simultaneously maintaining its suitable temperature and pressure, thereby shortening its cooking time while enhancing its safety and convenience during cooking.

Abstract: The present invention is generally directed toward an apparatus and method for the heating of vaporized aqueous mixture, more specifically toward the pre-heating a vaporization chamber. In a power plant utilizing a cleaning process, such as a selective catalytic reduction (SCR) process, or other type of process, to remove harmful components, such as nitrous oxide (NOx), from a stream of flue gas wherein the cleaning process includes the injection of vaporized aqueous mixture into the stream of flue gas, the present invention comprises a vaporizing chamber having a heat source to facilitate the heating and subsequent vaporization of the ammonia.

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 pressure cooker includes a cooking pot (22) and a lid (23) removably attachable thereto by interlocking radially-extending circumferentially-spaced locking flanges on the cooking pot and lid. The lid and cooking pot further include handles to facilitate application of the lid to the cooking pot, and safety interlocks which vent the interior of the cooking pot to the atmosphere at all times except when the lid is securely locked to the cooking pot, and also prevent opening the lid when the interior of the cooking pot is pressurized. The lid further includes a manual pushbutton (73) to produce a rapid-release of the pressure within the cooking pot when the lid is to be removed.

Abstract: A heating device for heating biological specimens is comprised of an electric pressure cooker with a pressure gauge, and a temperature sensor connected to a controller with a temperature display and a temperature alert. The controller is arranged to heat the specimen at a selectable temperature for a selectable time period. The quality control process is comprised of placing in the cooker a heat sensitive pH indicating retrieval solution, and a heat and pressure sensitive steam strip. When the set temperature has been reached, the actual temperature and pressure are recorded. When the cooker is opened after heating, the pH indicating solution is checked for color change that indicates a pH change, and the steam strip is checked for color change that indicates predetermined temperature and pressure levels have been reached.

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: A steam pressure cooker, includes a pot with a horizontal pouring rim, a lid for closing the pot, and an elastic seal positioned between the lid and the pot. At least two moveable clamps are arranged peripherally in even spaced-apart relationship, for clamping the lid and the pouring rim, when the steam pressure cooker is closed, and clearing the pouring rim, when the steam pressure cooker is opened. The clamps and the lid are covered by a cap which supports a handle comprised of two handle parts, which are respectively connected to the cap and the lid. Actuation of the handle effects a coaxial rotation of the cap relative to the lid between two end positions, whereby in one end position the clamps are moved outwards, until the pouring rim is cleared. A tip clamping mechanism secures the cap relative to the lid in the end positions.

Abstract: A pressure cooking apparatus has a locking device for locking the lid of the apparatus relative to the pan of the apparatus. The lid includes lid ramps for engaging pan ramps on the pan. The locking device is mounted to move along the wall of the pan in an inter-ramp zone so that the locking device has a locking position flush against a lateral edge of a pan ramp.

Abstract: A cooking apparatus in a form of a container includes an outer shell and an inner shell wherein a cavity is provided by coupling the edges of the outer and inner shells. The cavity is partially filled with a heat conductive medium, such as silicon oil. The cooking apparatus further includes an electric heating element installed under the container between the outer and inner shells. When energized, the heating element produces heat which in turn heats the silicon oil. The hot silicon oil heats the inner shell and thus cooks the food in the container. The outer shell of the container also has a pressure controlling member that is opened when a cavity pressure exceeds a predetermined value. The pressure controlling member comprises a spring housing securely affixed to the outer shell and defining a first through hole. The spring housing has a valve biased to open when a cavity pressure exceeds a predetermind value.

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: A water filtration system which utilizes steam pressure to provide energy for the pumping process, has a boiler (1) which shall be used to develop steam (19) and shall be heated by a stove (27). The steam produced shall flow through a steam tube (7) and into a water bottle (9) which contains contaminated water (21) to be filtered and wherein floating insulation (17) exists to thermally isolate the steam from the water. The steam pressure in the water bottle shall force the water out through a water tube (25) and then through a water filter (23) at which point potable water will be available to the user.

Abstract: A multifunctional electric pressure cooker includes a pot cover, a turning handle, a pot body composed of an inner pot and an outer pot, a housing enveloping the whole pot and devices for controlling temperature, pressure and cooking duration. At the outer side of the pot cover is provided a hollow turning handle. Inside the handle are a lever mechanism and a button cam mechanism for forced pressure release and steam exhaust. When cooking, it is only necessary to turn an indicating cam on a cooking duration and temperature selecting panel. Fuzzy control to cooking will then be achieved.

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.