Abstract: A delivery apparatus is provided by the invention. The delivery apparatus includes a container for holding an article to be delivered and a heater. The container includes a housing forming an interior area and an opening. The opening is provided with a size sufficient to allow movement of the article from outside the container to within the interior area, and from within the interior area to outside the container. The heater is provided for placement within the interior area for heating the article. The heater includes an electrically conductive coil for providing an electric current when exposed to a magnetic field, and an electrical resistance heating element for generating heat. The electrical resistance heating element is provided in electrical connectivity with the electrically conductive coil. A delivery apparatus assembly is provided which includes an induction range for generating a magnetic field. A heater and a method for delivering food are provided by the invention.

Abstract: The invention relates to a process, a device and a receptacle for heating pre-prepared meals, it being possible for these meals to be accommodated in open or closed receptacles and heated by means of induction heating coils. In the catering industry it is customary for prepared meals to be heated by known circulating air ovens, a high energy consumption and relatively long heating times having negative effects, in particular in mobile use. In the case of inductive heating of such prepared meals, it is necessary to use corresponding special kitchenware which is suitable for this purpose. The object of the invention is to achieve the heating in a highly effective manner and with good quality, with low expenditure in terms of time and energy.

Abstract: A system for heating food delivery containers which comprises: a container for delivering heated food which comprises at least one food compartment having at least one self-regulating heat storage member disposed therein, wherein the self-regulating heat storage member comprising a magnetic material and, optionally, a heat storage material; and an induction generating source which is capable of heating the self-regulating material to a predetermined temperature. The system further comprises an automatic shut-off mechanism which is capable of turning off the induction generating source when the heat storage member reaches the predetermined temperature.

Abstract: Disclosed is a steam generating mechanism in a cooking oven equipped with a heater and a fan for blowing a hot air into a chamber of the oven, said steam generating mechanism further comprising: a water-supply receiver guide attached integrally to a fan guard which is detachably mounted in the front face side of said fan; and a water-supply unit for supplying water to the water-supply receiver guide when the need arises, wherein the water supplied into the water-supply receiver guide is guided toward the suction side of the fan, sucked by the fan together with the air inside the chamber, and dispersed toward the heater, so that the water may be heated by the heater to be formed into steam, which is then blown into the chamber of the oven.

Abstract: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82, 100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determine.

Abstract: An induction heating appliance has magnetically active parts on the top and is otherwise completely encapsulated in an electrically insulating and heat conductive material. The electrical connection is by means of a plug. A number of such appliances may be supplied with power in the range 20 kHz-100 kHz via coaxial cables leading to a central power supply converter. The unit is intrinsically safe and can be either installed or free standing.

Abstract: A device for heating a cooling vessel for keeping warm the food contained in the vessel. A mobile support is provided for the vessel in which are arranged a supply module comprising a source of live electric energy including a high frequency voltage selector supplied by the source and at least a flat inductor of fine thickness supplied by the voltage selector. The source of electric energy generating an electromagnetic field perpendicular to the support plane and a flat armature of fine thickness made up of completely closed spires and placed under the vessel parallel to the supporting table.

Abstract: Cooking ranges using heating by eddy currents caused by induction of high frequency energy are known, but they have losses caused by leakage fields. The invention provides heating unit in which the magnet coils are integrated into magnetic circuit where the field is collected due to the disposition of the core. A preferred embodiment utilizes magnetic concrete for core parts with chambers for the coils. There may advantageously be cast a covering layer which is thin and wear resistant but still strong, because it is everywhere supported by the material.

Abstract: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82, 100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determine.

Abstract: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82,100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determine.

Abstract: A dish-shaped core for an induction heating apparatus is provided with rim parts which present a large area to the edge of the cooking vessel. These rim parts are obtained by means of a slanted cut of the rim or by slanting the rim itself inwards. The leakage flux is reduced because the edge of the cooking vessel acts as an “attractor” for the flux lines emanating from the core.

Abstract: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82,100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determined.

Abstract: An electromagnetic stove structure, particularly an electromagnetic stove having a face panel on which an independent type heating plate that can be separated from the electromagnetic stove is disposed. The bottom portion of the heating plate is provided with a protective hood accommodating induction coils, a temperature sensor and iron powder cores. The electromagnetic stove has disposed thereon a positioning post that can be adjusted to extend or retract and to rotate and that is connected to a securing frame on a pot. The heating plate can be removed together with the pot by means of electromagnets adhering to the bottom side of the pot. The pot can swing about a suitable angle by using the positioning post as center of rotation, and can be in contact with the heating pot all the time to be heated thereby.

Abstract: A cooking apparatus includes a fan 13 provided at the top wall of a heating chamber 2 with its front face directed downwards. A spiral coil 14 in the form of a flat disc is provided around a rotation shaft 12 above the heating chamber 2. When high-frequency current is supplied to the coil 14, the coil 14 generates an alternating magnetic flux. The magnetic flux penetrates a shielding plate 16 and the fan 13, whereby the fan 13 is inductively heated. The fan 13 draws air from the heating chamber 2 and propels the air back to the heating chamber 2, where the air is heated when it contacts the fan 13. As a result, the temperature in the heating chamber rises, so that an object placed on a turntable 5 is cooked. By such a constitution, it is not necessary to keep additional space open for a heating element because the fan 13 functions as a heating element. Accordingly, it is possible to enlarge the diameter of the fan 13 so that the blowing efficiency is enhanced.

Abstract: A raw egg is cooked by orienting the egg adjacent a field coil and electrically energizing the field coil with a high-frequency alternating electric current so as to inductive heating the egg. The field coil operates at between 1 MHz and 1000 MHz, preferably between 10 MHz and 50 MHz, and generates a field having parallel lines passing through the egg. The coil and egg are relatively rotated, normally by holding the coil stationary and rotating the egg, while electrically energizing the field coil. To this end the field coil has a pair of halves connected in series and flanking the egg.

Abstract: Apparatus and process for reheating a meal including a plurality of prepared foods, each food being placed on a dish and the dishes constituting the meal being placed on a tray. Those food dishes to be reheated are placed in insulated receptacles having a magnetic material adapted to be induction heated.

Abstract: A kitchen workplate with an integrated cooking has a stone workplate (1) and a cavity structure (0) milled out at a predetermined position in an underside of the stone workplate (1) in which an induction coil (3) is placed. The cavity structure (0) and the induction coil form a cooking field. A reinforcement (6) provides a mechanical stabilization in the region of the cooking field in order to prevent crack formation in the stone workplate (1) resulting from thermal effects. A plurality of metallic distance (7) spacers are disposed on the surface of the stone workplate (1) and mark a place for placing cooking utensils into the cooking field and provide a thermal insulation employing air as a medium of insulation.

Abstract: A cooking surface has a thickness between 0.05 and 3.0 mm to optimize between highest efficiency, lowest magnetic stray field, and desired surface material. In the thickness range of 0.05 to 0.2 mm, a top layer may consist of plasma sprayed hard ceramic such as alumina which can be impregnated with poly-tetra-fluor-ethylene. In the thickness range of 0.2 to 2.0 mm, the top layer may consist of glass fibre reinforced material which can be impregnated with poly-tetra-fluor-ethylene and can be of a hardened quality. In the thickness range of 1.00 to 3.00 mm, the top layer may consist of a vitroceramic or glass material.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims. This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: A heat retentive server, comprising a central portion comprising a heat storage member formed of a material which is preferably susceptible to being heated by induction, is provided with one or more valves which are normally in closed positions, and are capable of opening to vent excess pressure in the central portion. In one preferred embodiment, a valve is placed so as to allow communication between the central portion and a different interior region of the server. In another embodiment, a valve is placed so as to allow communication between the central portion and the exterior of the server. In another embodiment, a server is provided with at least one valve of each type.

Abstract: An induction cooktop is formed of a light construction of a stone surface. The surface of the induction cooktop can also be used as a robust work surface top. The cooktop includes a uniformly flat, sufficiently thin stone plate (1) being laid on an equally flat, reinforcement plate (2) for mechanical stability. Induction coils (3 or 3a) are positioned in or under the reinforcement plate for inductive heating of the cooking pots. This arrangement is additionally stabilized through a frame (4) and a substructure (7) and is closed off at the edge through a border or a trim (8) or embedded in a work surface top (6) surrounding the cooktop.

Abstract: An improved popcorn popper includes a kettle and an induction heater for imparting heat to the kettle for popping popcorn therein. The kettle has no electrical heaters, conduits or connectors and can be immersed in water for cleaning. Methods are disclosed.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: An induction broiler which includes a non-metallic support plate and a hot grate for broiling food thereon. The grate includes a plurality of spaced apart elongated metallic bars. Each elongated metallic bar has a base portion disposed above and adjacent to the non-metallic support plate and a food heating surface opposite the base surface. The induction broiler further includes at least one induction heating coil connected to a power supply and mounted below and adjacent to the non-metallic support plate. During operation, the induction heating coils generate an alternating magnetic field which is coupled into the grate across the support plate. As a result, current flow is induced through the elongated bars which, in turn, results in the heating of the food heating surface of each elongated bar.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: A domed-shaped oven relies on induction technology to provide heat. In particular, the oven has a dome or igloo shape, preferably modeled as an Italian dome oven, for use in a commercial pizza facility. The dome is made of a heat conducting and holding material such as concrete or stone. In the bottom of the oven, a magnetically susceptible plate is interposed between two layers of concrete. Beneath the lower layer of concrete, an induction coil provides the energy necessary to inductively heat the plate sandwiched between the concrete layers. In alternative embodiments of the present invention, additional plates are interposed between layers of concrete throughout the dome. Additional induction coils are provided proximate each of those plates.

Abstract: The disclosed induction cooking range comprises, in the commonly known way, an upper plate made of glazed ceramic designed to receive a receptacle to be heated made of ferrite material, a monoconductor induction coil positioned beneath the upper plate on a coil support and excited by a high-frequency current generator. The induction coil is allowed to heat by its own losses to a temperature greater than that of the receptacle and the induction coil communicates its own heat to the receptacle. The overall efficiency of the range is thus appreciably increased. The induction coil, which must then tolerate a high temperature, is made out of a flat, monoconductor strip placed between two sheets of mica.

Abstract: A delay timer incorporated into an induction cooking cartridge permits the use of the induction cooking cartridge with conventional modular cooktops including bi-metal power switches without damage to the induction circuitry.

Abstract: An electric cooker is provided, which can grill foods by heat rays from a metal heating member using induction heating and is hardly affected by drops from the foods. This electric cooker comprises a work coil wound in a substantially pipe-like shape for generating an alternating magnetic flux, a metal heating member having a substantially pipe-like shape disposed inside and coaxially with the work coil for being heated by the alternating magnetic flux generated by the work coil so as to generate heat rays, and an insulator having a substantially pipe-like shape disposed between the work coil and the metal heating member. A wire mesh for supporting the foods is disposed adjacent to the upper opening of the insulator. A receiving pan is disposed adjacent to the lower opening of the insulator for receiving drops from the foods. The metal heating member preferably has a shape suitable for collecting the heat rays to the upper opening.

Abstract: A heat retentive server adapted to the inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

Abstract: An induction cooking heater comprises an inductor, an inductor support comprising a magnetic material and a protective sheet positioned beneath the support in contact with this support. The support is made of a thermally conductive, electrically insulating material to enable the discharge of calorific energy from the inductor to the protective sheet. Furthermore, with the inductor taking the form of a strand of electrically conductive wires in spiral form, the support has a housing on its upper face that is also spiral shaped, adapted to receiving said strand and improving the thermal transfer.

Abstract: An induction cooking heater includes at least one inductor, a high-frequency current generator and a magnetic circuit located beneath the inductor. The reluctance of the magnetic circuit is calibrated so that the magnetic circuit gets saturated from a predetermined temperature lower than the maximum permissible temperature for the inductor. A plate made of non-magnetic, electrically conductive material located beneath the magnetic circuit, gives rise to an increase in current in the inductor when the magnetic circuit starts getting saturated. The generator is then controlled by a regulator for limiting the value of the current in the inductor to deliver lower power to the inductor.

Abstract: An induction cooker comprises at least one cooking heater comprising an inductor, a generator delivering a AC current to supply the inductor and an element made of a non-magnetic, electrically conductive material to provide shielding against the disturbances generated by the inductor. The shielding function is improved by electrically connecting the element to the mains by means of a high-frequency filter of the generator. Preferably, the electrical link between the shielding and the filter comprises a capacitor.

Abstract: A utensil body 1 and a lid 2 are made of a metallic magnetic material which generates heat when eddy currents are induced therein in order to cook food with heat which is applicable to any of boiling, steaming, sauteing, frying, casseroling, and baking or roasting, which utilizes the utensil body 1 applicable to both gas combustion heating and eddy-current heating, and which allows cooking to be performed using water, oil or air as a cooking medium.

Abstract: A cooker in which a receptacle with a pot for holding ingredients and a heater for induction heating the pot is supported by a main unit so that it can be inclined freely, consists of an angle control unit which provides driving force for inclining the receptacle, a controller for controlling the angle control unit, and shall be capable of automatically inclining the receptacle and uniformly sauteing the ingredients.

Abstract: An inductive hot point heating system is regulated or controlled by an oscillation packet control, which uses a symmetrical pattern of complete mains half-waves. The switching takes place in the zero passage and is symmetrical in such a way that there is no d.c. voltage component in the mains. It also contains an optical temperature monitoring of the plate covering the cooking point with an infrared photosensor, which determines the temperature on the basis of its predetermined spectral range.

Abstract: A method of cooking edible foods by heating the foods on an electromagnetic cooker cover plate, formed by molding using a composition comprising a wholly aromatic, liquid crystalline polyester and a filler, said composition having a heat deformation temperature of not lower than 200.degree. C. at a load of 18.5 kg/cm.sup.2.

Abstract: A tray transport cart which accommodates trays for holding dishes for containing meals has a movable cart body with a plurality of tray carriers installed therein. Induction coils are inserted into the tray carriers for generating a local electromagnetic field. The trays hold the dishes which are provided with a current-conducting layer. An HF generator positioned on the cart body cooperates with the induction coils to produce the total inductance of the coils to generate a desired induction current in the current-conducting layer of the dishes, in the range between 32 .mu.H and 76 .mu.H, to maintain the meals contained in the dishes at warm temperatures.

Abstract: An induction based point heating system for cooking utensils or the like contains induction coils positioned below a plate, e.g. a glass ceramic plate. It is constructed as a cohesive component and includes induction generating means and the associated power, frequency generation or control electronics for the induction coils. The component is in the form of a flat plate or tray, which can be pressed from below against the plate. The induction coil is constructed as a flat, disk-like coil, which on its side remote from the plate is adjacent to a magnetic yoke such as a preferably segmented ferrite layer.