Abstract: Apparatus (1a, 1b) for heating liquids has a receptacle (10)for receiving liquid to be heated, a heating element (30) in the form of a support (31) having an electrically insulating surface (32b) carrying a resistive track (33) for heating liquid within the receptacle (10) and a control arrangement (40) for controlling the supply of power to the heating element (30). The control arrangement (40) includes a detector (41) for detecting deflection of the heating element (30). during operation of the apparatus and for reducing the power supply to the heating element (30) when the deflection of the heating element (30) exceeds a predetermined amount so providing a simple, efficient way of switching off the apparatus if the heating element (30) overhears due to, for example, the apparatus being boiled dry or the vessel (2a, 2b) being tilted to expose the heating element out of the liquid being heated.

Abstract: A heating apparatus for a liquid includes a vessel (1) having a base and a side walls (2, 3), and a planar electrical element (5) integrated in the base wall (2). In order to render the apparatus efficient when only a small quantity liquid is to be heated, the base wall (2) of the vessel (1) surrounding the element (5) is inclined towards the element (5) so that the liquid retained in the vessel (1) is directed on to the element (5). Preferably, the portion of the base wall (2) of the vessel (1) surrounding the element includes a lip (9) whereby the element (5) is stepped downwardly from the base wall (2) to form a well whereby a small quantity of liquid is retained either in direct contact with or directly above the element (5). The angle (.alpha.) of inclination of the base wall (2) of the vessel (1) to the element (5) is preferably at least 5.degree..

Abstract: For making a cooked waffle from batter, a waffle maker comprises a pair of opposing heater grids configured to be closed together when batter is placed therebetween for cooking, and a controllable power supply with an output coupled to the grids for supplying power thereto to heat the grids. The power supply has a cooking mode wherein a high level output is supplied to the grids during a cooking cycle and a standby mode wherein a lower level output is supplied to the grids upon completion of the cooking cycle for preventing overheating of the grids. The temperature of the grids is controlled to provide optimum cooking and to prevent overheated grids between cooking cycles.

Abstract: Described is an electric immersion heating element for a water boiling vessel which has a single thermal sensor which protects the element against overheating by switching on and off dependant on dryness and water boiling conditions.

Abstract: An automatic rice cooking apparatus including a rice washing section supplied with a predetermined amount of rice from a rice box via a measuring cup and adapted to wash the rice by a water supplied at a uniform water pressure and a rice cooker adapted to receive the washed rice and a water for boiling the rice controlled in quantity by a water supply time and achieve a cooking operation and a warmth-keeping operation. The apparatus includes a control circuit capable of automatically achieving all rice cooking procedures of measuring the amount of rice to be cooked, washing the rice, adjusting the quantity of water for boiling the rice, cooking the rice and keeping the cooked rice warm in accordance with a selected specification of a user. The control circuit also informs various operation states of the apparatus so that the user uses the apparatus conveniently and simply.

Abstract: The energy conserving automatic insulated thermal cooker comprises an inner pot having a cover, and an outer insulated container having an insulated cover. The outer container also houses an electric heater, a thermal sensor, a microprocessor control and timer unit, an electric power plug, and a front control panel. Operation of the cooking apparatus is fully automatic with clear display of boiling time, cooking time and the active heating and adiabatic cooking modes.

Abstract: The griddle of this invention includes a temperature adjustment element for adjusting a cooking temperature for a material such as meat and vegetable, a thin plate having a small heat capacity for heating the material, an adiabatic frame for supporting the thin plate with an adiabatic structure, a plurality of heating elements for heating the thin plate, a plurality of temperature sensors for measuring temperatures of a plurality of positions on the thin plate, and a power distribution element for determining power to be distributed to each of the heating elements based on the outputs from the temperature sensors and the cooking temperature.

Abstract: Electric cooking apparatus having a base (1) in the shape of a frame with an open bottom, a removable pan (2) adapted to rest on the base, a cooking grille (3) for food disposed above the pan (2), and an electric heating resistance (4) disposed below the grille (3) on a support (5) and including a handle (6) adapted to rest in a recess (8) of the base (1). The handle (6) comprises a control switch (9) for the supply of electricity to the resistance (4) whose closing is subordinated, on the one hand, to the correct positioning of the handle (6) in the recess (8), and, on the other hand, to the actuation of an actuator or a transmitter (10) fixed to the base and adapted to detect the presence of the pan (2) on the base (1). The transmitter (10) is a member mounted movably on the base (1) whose one end (11) is adapted to come into contact with the pan (2) and whose other end (12) is adapted to control the switch (9).

Abstract: An electromagnetic induction heating cooker includes a heating coil situated below a cooking plate and mounted on a mounting plate. An attachment assembly is connected to the mounting plate within the center of the coil. The attachment assembly includes a pair of horizontally projecting pieces which overlie the coil and press downwardly thereagainst. A temperature sensor carried by the holder is spring-biased upwardly into contact with the underside of the cooking plate. The holder carries a thermal fuse for shutting off the coil when a sensed temperature exceeds a reference temperature.

Abstract: A multipurpose cooker, which includes a cooker body a cover hinged to the cooker body, an inner casing fixedly mounted within the cooker body, an electric heater supported on springs inside the inner casing, a heating control circuit, an inductor disposed inside the inner casing, an inner pan received within the inner casing and supported on the electric heater, wherein the inner pan is forced by the cover to contact the inductor when the cover is closed, causing the heating control circuit to turn on the electric heater; the electric heater is lifted by the springs to move the inner pan away from the inductor when the cover is opened, causing the heating control circuit to turn off the electric heater.

Abstract: An electric heating assembly for use with an electric kettle or similar liquid heating apparatus has a resistance heating wire disposed within a metal sheath and connected to pins which project from respective ends of the sheath. A temperature sensitive cut-out device is connected in thermal transfer relationship to a sleeve or liner of thermally conductive material which is fitted into the element sheath at one end thereof in thermal transfer relationship with the inner surface of the sheath. The sleeve or liner extends into the sheath a sufficient distance to surround a heated portion of the resistance heating wire adjacent its connection to the inner end of the respective pin.

Abstract: A beverage brewing apparatus which includes a heated water reservoir, a heating element retained in the reservoir, and a thermostatic and a low water sensor configuration positioned in a heat exchange relationship with the heated water reservoir. The thermostatic and low water sensing configurations position the temperature sensors outside of the water reservoir to prevent the heated accumulation of mineral and other deposits thereon. A niche is formed in the wall of the heated water reservoir for receiving the thermostatic sensor configuration. A retaining cover is positioned over the niche to enclose the thermostatic sensor configuration in the niche. A portion of the niche against which the sensors are positioned is thinned in order to more accurately read the corresponding temperatures.

Abstract: An electrically heated molded plastic pet feeding bowl capable of being interengagedly stacked in nested relationship with similar bowls for shipment or storage has a removable electric heating unit insertable through an open bottom of the bowl into heat exchange relationship with the bottom wall of an open-top bowl cavity holding food or water to be heated. The removable heating unit includes a bottom base having an electric heating element disposed on its upper side electctrically connected to and surrounding a centrally located thermostatic control on the upper side of the bottom base. The bottom base has an upwardly convex shape for ensuring that the heating element and thermostatic control are in proper heat transfer relationship with the bottom wall of the bowl when the heating unit is installed on bowl. The under side of the bottom base has a plurality of posts about which a flexible electrical cord for supplying power to the heating element can be wound for storage within the open bottom of the bowl.

Abstract: Computer controlled cooking apparatus for extending the life of shortening utilizing a host computer to lower the average temperature to which the shortening is subjected, a cooking computer within each cooking apparatus to determine when a filter operation should occur based upon how many of each of a plurality of foods have previously been cooked, a technique for locking out future cook cycles until a filter operation has occurred so that the quality of the shortening is maintained, and a technique to prevent shortening from burning by ensuring that the solidified shortening is gradually melted before it is subjected to the much higher power. Additionally, a cooking profile for each food is utilized in order to determine if food being cooked during a power failure may continue to be cooked when the power is restored or if such food may be discarded.

Abstract: A computerized control system for use in a deep fat fryer is provided for controlling a heating device and a temperature probe added to the deep fat fryer whereby both the heating device and temperature probe are located in proximity to the bottom zone of the cooking vessel of the fryer. The computerized control system thereafter regulates the temperature of the portion of the cooking substance located in proximity to the bottom zone of the vessel to a predetermined target temperature range. By doing so, moisture found within any cracklings located within the bottom zone of the vessel is minimized and the cooking substance therefore will not boil over the sides of the vessel.

Abstract: A combined refrigerator-water heating system providing one or more insulated food storage compartments, includes an insulated water storage compartment, a refrigeration system including a compressor, an evaporation heat exchanger configured to cool the food storage compartment(s), a condenser configured to heat the water storage compartment, a flow restriction/expansion device, piping connecting the compressor, condenser, expansion device and evaporation in a series flow loop, a resistance electric heating element configured to heat the water storage compartment, and a control means to activate the compressor in response to cooling demand from the food storage compartment, and to activate the electric heating element in response to either heating demand from the water storage compartment or a time-of-day signal to bias resistance electric water heating operation toward times of off-peak electric use.

Abstract: A nestable heated bowl comprises an outer wall, an inner wall and a bottom wall integrally connected to one another, for example, by molding plastic. The inner wall defines a cavity for receiving material such as water or food. The bottom edge of the outer wall defines an open lower end of the bowl. The bottom wall is spaced upwardly from the plane of the bottom edge of the outer wall. The inner wall and outer wall taper upwardly to define a space and are joined together to define a bowl edge. The inner wall, outer wall, and bowl edge of a second bowl are adapted to be received in said space in a compact, interengaging stackable fashion. An electric heating element, thermostat and cord are carried on underside of the bottom wall. When the bowl is inverted, the cord is windable around the thermostat adjacent to the heating element so as not to interfere with the interengaging nesting of a second bowl with the first bowl during shipment.

Abstract: A fluid heater having a fluid chamber with a base wall and an upright sidewall is positioned above a feed chamber having an upper wall. A plurality of identical tubular passage heaters, each having an upper outlet end connected to the fluid chamber base wall and an inlet end connected to the upper wall of the feed chamber, are disposed in at least one lateral protective niche recessed with respect to the fluid chamber upright wall. Return ducts located inwardly of the passage heaters connect the base wall of the fluid chambers to the upper wall of the feed chamber. Thermostatically controlled electric heating elements helically disposed on the passage heaters produce a thermosphonic circulation of fluid from the feed chamber through the passage heaters to the fluid chamber and back to the feed chamber through the return ducts. The heating capacity of the fluid heater can be varied within wide limits by energizing different numbers of passage heaters.

Abstract: A warming bowl for electrically heating lavage and irrigation liquid for use during medical-surgical procedures includes an electric heating device and an automatic thermostatic control to heat and maintain the liquid at a substantially constant temperature. The warming bowl is disposable after use and has an inner and an outer bowl sealed to one another so as to provide an internal sealed region therebetween for holding a battery to power the electric heating device. The inner bowl serves to hold irrigation liquid and supports therein a housing made of low-thermal-conductivity material that houses the electric heating device and the thermostatic control in spaced, substantially thermally isolated relation from one another. A metallic thermal shunt conductor is disposed along and in contact with a portion of the external periphery of the housing and extends over and across the space between the heating device and the thermostatic control.

Abstract: An automatic cooking vessel includes a container having a water level tube coupled to the lower portion thereof and extending upwardly and outwardly therefrom. A high water level and a low water level sensors are coupled to the interiors of respective portions of the water level tube. The water level tube provides a substantially straight, unobstructed entry to the container for ease of cleaning. Two heating units are positioned in the container above the entry point of the water level tube. Two temperature sensors are coupled to respective thermostats for controlling respective energy flow devices for supplying energy to the respective heating units. The energy flow devices are coupled in series so that for temperatures below a first temperature both heating units are operated and as the temperature approaches a second temperature, equal to the boiling point of water, only one of the heating units operates. Both electric and gas versions of the cooking vessel are shown.

Abstract: A sous vide reheating device preferably includes at least two water heating chambers with each chamber having a heating device and a thermostat for controlling the temperature of the water in the chamber. An agitation mechanism is provided to circulate the water in each chamber. Each chamber is preferably divided into a plurality of sub-chambers with each sub-chamber having an associated timer to measure the amount of time elapsed for that sub-chamber. The device may include a plate storage and warming mechanism and has a work space for preparing the sous vide foods for service to a consumer.

Abstract: A warming unit for warming a vessel for containing food or beverages, such as a coffee pot for an automatic drip coffee maker, reduces scorching and burning resulting from non-uniform heating of the vessel. The warming device has a support plate with an upper surface dimensioned to support the vessel and a perimeter skirt extending downwardly from a perimeter of the support plate to surround a heating element beneath the support plate. The upper surface includes raised support structures formed as dome-shaped structures thereon. The cooking vessel rests on and is supported by the top surfaces of the support structures in spaced relation to the plate thus creating a convection space which reduces thermal conductive heating and allows both convection heating and infrared heating. The support plate also comprises a thermal mass sufficient to dampen fluxuations of temperature at the upper surface.

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 heating unit (1) for a medium reservoir (2) provided e.g. as a fryer has a sheet metal, U-shaped support (3) with a plurality of continuous flow heater tubes (4) fixed rigidly between its legs provided as flange plates (5, 6) and is in this way constructed as a closed, preassembled unit, which can be subsequently fixed as an entity to the walls (11, 12) of a container in such a way that they on the one hand project freely into the container and on the other hand their electrically conducting parts are accessible from the outside. Directly above the outlets (29) of the tubes of the said heating unit (1) distributed in grid-like manner can be provided a separately heated sensor system (31) with several temperature sensors.

Abstract: An automatic electric kettle of improved design comprises a water vessel (1) closed by a lid (2), an electric heating resistor (3) fixed on the bottom wall (4) of the vessel, and a steam flow duct (14) which extends to the full height of the vessel. The lower end of the duct has its opening opposite to the temperature-sensitive element (15) of the temperature limiter (12).

Abstract: A spinner assembly for a cotton candy machine. The spinner assembly includes a tubular wall member having an upright wall provided with slots. A tubular heater element is supported by the heater element in close proximity with the slots. The wall member is of aluminum material. A dielectric anodized coating on the wall member insulates the wall member from the heater element.

Abstract: A tank-type heating apparatus of the kind employing heating elements realized in flexible material, applied to the outer walls of the tank of the said apparatus, wherein the outer surface of the said heating elements that is opposite the surface in contact with at least part of the outer surface of the said tank is in contact with a mantle of heat-conductive material which extends over the whole of said outer surface of the said heating elements and which also extends beyond the said surface so as to enter into contact also with at least part of the outer surface of the said tank not covered by the said heating elements.

Abstract: Disclosed is a semiautomatic frying apparatus including a food carrying basket having a forward mounting lip and a rearward handle. The apparatus includes a basket-supporting shaft having a lip-engaging cradle for mounting the basket to the shaft. Disposed beneath the shaft, in a position to receive the basket upon rotation of the shaft, is a vessel holding heated cooking medium such as oil. A plate-like heater disposed beneath the vessel in heating contact therewith includes a bottom surface having a recess for mounting one or more temperature sensors, the recess opening into an airflow cavity. The frying apparatus is disposed within a cabinet and a fan and filter, also disposed within the cabinet, provides an air flow therethrough. A door connected by linkage to the basket-supporting shaft selectively blocks air flow through the cavity beneath the heating plate, and when opened to an unblocking position, purges heated air from the recess air, providing compensation for the temperature sensors therein.

Abstract: The invention relates to controlling the simmering or cooking time in a cooking vessel which can be heated by means of an electrical cooking plate with a control circuit, in which the temperature in or on the cooking vessel is determined in the heating phase and utilized by the control circuit to regulate the heat output of the cooking plate by shutting off the cooking plate at a length of time before the completion of the predetermined simmering or cooking time, the time before completion being greater the greater the heat quantity determined from data from the heating phase.

Abstract: A continuous flow electric heater for heating liquid contained in a liquid container has a plurality of parallel tubular heating ducts (7b) each bounded by a tubular wall (ib) having upper and lower ends connected respectively to a lower inflow chamber (19b) and an upper outflow chamber (31). The inflow chamber (19b) forms a collector for solids which many separate from the liquid being heated and is defined by a pot-shaped body having a large area solids removal opening closed by a removable cover (25b) and providing access to the interior of the inflow chamber (19b) over the entire width thereof, thereby allowing full access to the interior of the ducts (7b). A tubular heating resistor (17b) is helically wound around each tubular wall portion (8b) to heat the liquid flowing therethrough. A common reception tube (27b) tangentially engaging each tubular wall (8b) between two adjacent turns of the heating resistor thereon removably receives the temperature sensor of a thermal cutout protector.

Abstract: A vessel for maintaining a heated liquid hot, includes a receptacle to house the heated liquid, having an electrical heating element integral therewith and power connection leads electrically connected to the heating element; the vessel may suitably include a cup and support plate suitable for coffee and similar hot beverages.

Abstract: An apparatus (10) for heating a liquid and solid material 101 by means of water (100) in a jacket (14) around a reservoir 12 for the material is described. The temperature of the water is regulated by a thermostat (31) and a heater (30). A predetermined level (100a) of water is maintained by a switch (65) controlling a valve (37) from a source (36) of water. The heater only operates when the water is at the predetermined level and is controlled by sensor 32 connected to a double pole double throw switch 65. The apparatus is particularly adapted for dispensing bean paste or frijoles.

Abstract: A liquid heating apparatus comprises a container or vessel having disposed therein a tubular heater member which is bent in a double loop configuraton with a raised central portion thereof being welded or soldered in a strip configuration, having low thermal conductivity, that substantially bridges mutually spaced ends of such tubular heater member which are attached to a mounting plate supported by the container. A thermally actuated cut-out switch bears against the plate from the outside of the container and is adapted to respond in a sensitive fashion to heat transfer from the adjacent central portion of the tubular heater member in the event of thermal overloading or running dry of the tubular heater member.

Abstract: A heatable container assembly with a removable support cover containing a heater, sensors and interconnections.

Abstract: The french fry food vending machine has a plurality of frozen foodstuff holding compartments in a refrigeration chamber. A metered dispensing rotatable wheel is positioned below the outlet of each holding compartment to, upon activation, dispense a metered quantity of frozen food stuff to a cooking chamber, preferably by the delivery of the foodstuff to a conveyer position beneath a line of metered dispensing rotatable wheels. An oil circulating, filtering, heating and replenishment system is provided to service a deep frying tank with a quantity of Purified hot oil into which frozen food stuff is emerged for a predetermined period of time for cooking.

Abstract: An electric heating unit for detachable mounting in a motor vehicle includes an outer casing adapted to be fixedly secured in the vehicle and having a recessed portion for removably receiving an electrical heating appliance, such as a water heating pot, provided therein with an electric heating element and a temperature sensor capable of producing switching signals indicative of the temperature of the appliance. A power control switch and switch actuator responsive to the temperature sensor are located in the outer casing at a location remote and shielded from the heating element when the appliance is seated in the recessed portion. The power switch is connected in series with the heating element in a power supply circuit by mating detachable connectors on the outer casing and heating appliance. The temperature sensor and switch actuator are connected in series through the detachable mating connectors in a control circuit in parallel with the power supply circuit.

Abstract: The main container of a deep fat fryer has electrical tubular heaters outside the frying fat area and integrated in thermally conductive manner into the walls of a flow circulating shaft and which heat the frying fat in the case of upwardly directed flows through flow channels and consequently keep it in continuous flow circuit by means of a rising flow channel. For temperature regulation purposes is provided a fat temperature sensor which directly taps the fat temperature and also a temperature sensor in the form of a running dry protection means, which taps the temperature directly on the tubular heaters or the associated wall.

Abstract: A contact lens sterilization device has a case which is generally made of synthetic resin having defined therein: a bottom chamber for receiving the heating element; a middle chamber for receiving a contact lens; a top chamber for receiving an electronic circuit for controlling the heating element therein so as to achieve a better thermal separation between the top chamber and the bottom chamber. A heating element which may be a PTC semiconductor device is secured to the lower surface of the wall separating the middle chamber and the bottom chamber by way of a heat transmission plate and secured by a holding plate and columns appending from the separation wall. The two electrodes of the heating element may be electrically in contact with the heat transmission plate and the holding plate, respectively.

Abstract: A timer for an electric rice cooker includes a switch for setting the current time and a switch for setting the cooking completion time. When the operation of the current time set switch precedes that of the cooking completion time set switch, the cooking operation is started after lapse of a predetermined time period in accordance with the difference time period between the current time set and the cooking completion time set. The cooking operation is completed at the cooking completion time set. When the cooking completion time set switch is operated without preceding operation of the current time set switch so that a cooking completion standby period of time is set, the cooking operation is started after lapse of a leftover period of time, the value of which is obtained by subtracting a cooking period of time from the cooking completion standby period of time set. The cooking operation is completed after lapse of the cooking completion standby time period.

Abstract: Disclosed is an electric rice cooker which includes a pot to hold rice and water, an inner case defining a heating space between the inner case and the outer peripheral and bottom surfaces of the pot, an outer case supporting the inner case, and at least one heater disposed in the heating space at a fixed distance from each of the pot and the inner case for heating air in the heating space to circulate the same by convection, thereby heating the pot and the rice and water in the pot from the upper portion.

Abstract: Disclosed is an electric rice cooker which comprises a pot to hold rice and water, an inner case defining a heating space between the inner case and the outer peripheral and bottom surfaces of the pot, an outer case supporting the inner case, and at least one heater disposed in the heating space at a fixed distance from each of the pot and the inner case for heating air in the heating space to circulate the same by convection, thereby heating the pot and the rice and water in the pot from the upper portion.

Abstract: An electric kettle heated by a thermostatically controlled electric heating element includes a conduit for ducting steam produced by boiling water in the kettle to a steam chamber adjacent the thermostatic switch on the kettle for cutting power to the heating element upon sensing steam temperature. A steam exit from the steam chamber is located under the kettle and is spanned by a metal cap external to the exit and supporting a porous, absorbent filter pad through which the exiting steam must pass. The filter pad acts to condense and absorb the exiting steam so that no steam is observed from the bottom of the kettle and the accumulation of condensate on the surface supporting the kettle is minimized or eliminated.

Abstract: An electric fryer includes a filtering lid with upper and lower condensation walls which define between them a condensation chamber. A reflector is located between the lower condensation wall and the cooking chamber and a filter is carried by the upper condensation wall. The lid also includes a rotatable window with a scrapper.

Abstract: A rice cooker has a main body storing a pot therein. A lid is pivotally mounted on the main body by a hinge. An operation panel is provided on the lid to face upward. At the operation panel are provided operation switches for operating the rice cooker and light-emitting elements for indicating an operation process of the rice cooker.

Abstract: A thermally-sensitive electrical control is mounted to the head of an electric immersion heater of an electric kettle or like container. The control has an outer periphery of less radial extent than the head so as to be passable, during assembly, through an opening in the wall of the associated container such that the head may be positioned in the opening with the control mounted thereto by insertion of the control through the opening from inside the container. The control includes an electric switch and a snap-action, overheat sensing bimetallic actuator disposed on the side of a body portion of the control which faces the head when the control is mounted thereto and a snap-action steam responsive bimetallic actuator mounted to the opposite side of the body portion. The switch is operated by the bimetallic actuators through an over-center mechanism disposed on the opposite side of the body portion and connected to the switch by a U-shaped link slidbly mounted in the body portion.

Abstract: A rice cooker has a body provided with an upper opening. A lid for opening and closing the upper opening is swingably supported on the body by a hinge mechanism. The lid has a grip portion extending, like a bridge, along the upper surface of the lid from that portion thereof which is adjacent to the hinge mechanism to that portion thereof which is opposite to the hinge mechanism. The lid is locked at a closed position by a lock mechanism. A tension coil spring is arranged along the grip portion to urge the lid in the direction of opening the lid. Thus, when the lock mechanism is released, the lid is automatically opened by the urging force of the tension coil spring.

Abstract: A compact appliance for rapidly electrically heating small quantities of water and dispensing the heated water into vessel includes a housing enclosing a water heating reservoir provided with an electric heating element and connected to a manually actuated water dispensing valve. The housing is provided with a single manually operable lever which is movable in a first direction to close a normally open, manually closed, thermostatic switch is series with the heating element and responsive to the temperature of the reservoir to initiate the water heating operation. After the water is heated, the lever is movable in the opposite direction to actuate the valve to dispense heated water. The valve is integrated with the wall of the housing to minimize the number of parts and simplify the design.

Abstract: An electric automatic water heating apparatus for drip type beverage, e.g., coffee makers has a housing provided with a reservoir composed of a material of low thermal conductivity arranged to supply water by gravity to a sealed heating chamber having an inlet communicating with the reservoir and an outlet for discharging heated water for use. The sealed heating chamber includes an open top, cup-shaped, metallic casting having an electric rod-type resistance heating element embedded therein, and a metallic cover member closing the open top of the casting for confining steam generated during heating to the heating chamber. The cover is secured to and forms a bottom surface portion of the reservoir exposed to the water in therein. The cover serves as a support for a bimetallic member which controls the flow of water through the inlet into the heating chamber in response to the temperature in the heating chamber.

Abstract: A fat frier comprising a fat container which contains fat to be heated and in which are disposed a heating means, a sieve-type or mesh-type container for the material to be fried and, beneath the fat to be heated, a layer of water, characterized in that disposed in the fat container, beneath the heating means, are cooling means which cool the fat in the region of the interface between the fat and the water.

Abstract: A device for the manufacture of molded parts from molding materials, includes a molding tool being completely closed, having a molding cavity formed therein and being divisible, a heating device having two heating plates disposed on top of each other and fastened to the molding tool, the heating plates being in mutual contact along respective contact surfaces thereof, at least one of the contact surfaces having slots formed therein, and tubular electrical heating elements with metal cladding press-fitted in the slots.