Abstract: A microwave oven provided with a cooking container arranged in a cooking compartment for both steaming and grilling food. The cooking container includes a main body and a lid heated by high-frequency waves, a supporting member for selectively supporting the lid so as to rest on the upper surface of the main body, a rack selectively arrangable in the main body for supporting food so as to be steamed, and first and second heating members respectively covered on an outer surface of the bottom of the main body and an upper surface of the lid for generating heat by using the high-frequency waves. An inner surface of the bottom of the main body forms a first grill plane and a lower surface of the lid forms a second grill plane so that the food is grilled by the first and second grill planes when disposed so as to contact food.

Abstract: A moisture-adding microwave food cover apparatus, comprising of a capped (not absolutely essential, but part of the current implementation of the design) conical or dome-like structure, with an upper liquid reservoir, cool fin handle, removable top center cap, and a lower condensed moisture reservoir. The apparatus may be manufactured from any microwaveable material and it is efficient in preventing spatter, retaining heat, retaining moisture, and adding moisture to food that is heated or cooked using a microwave oven. The apparatus is easy to use, easy to clean, easy to manufacture, and reduces the time required to cook or heat food in a microwave.

Abstract: A simmering method includes energizing a generator of an oven to raise humidity inside a chamber of the oven to a first level, and performing a simmering operation for a first predetermined amount of time after the humidity reaches the first level, the simmering operation including deenergizing the generator, and energizing the generator after the deenergizing of the generator.

Abstract: The object of the invention is to provide a water supply controlling method of a high-frequency heating apparatus and the high-frequency heating apparatus wherein water supplied to a heating chamber as steam is controlled in the quantity and the quality and power can be saved. To achieve the object, it is judged whether there is the required quantity of water supplied as steam in cooking in a water tank or not and in case it is judged that the water is short, request for replacing water in the water tank is annunciated. Elapsed time since water in the water tank was last replaced is monitored and in case the elapsed time exceeds predetermined time, request for replacing the water is annunciated.

Abstract: A microwave oven is capable of cooking food using steam produced in a cooking cavity. The microwave oven includes a cabinet in which a cooking cavity is defined. A microwave heating unit radiates microwaves into the cooking cavity. A steaming unit is provided on a predetermined position of the cabinet to define a cooking space, which is partitioned from the cooking cavity. A steam guide passage guides steam produced in the cooking cavity, into the steaming unit.

Abstract: A surgical and dental instrument sterilizer is described. Liquid water is rapidly vaporized by microwave heating and steam is generated to attain a steam pressure of approximately 47 psi and a temperature of approximately 135° C. in the region of the articles to be sterilized. Micron-size water-droplets are intermittently sprayed onto the articles which are arranged on a tray, from both the top and from underneath thereof so as to thoroughly wet the surfaces. A 30-90 s duration of droplet spray is followed by pulsed microwave irradiation of the top and underneath surfaces for a similar period, as an example; this is followed by a plurality of spray/microwave cycles.

Abstract: A microwave oven includes a cabinet which defines an appearance of the microwave oven, a cooking cavity which is provided in the cabinet, a steam generating unit which is provided at a predetermined portion of the cabinet, and a steaming unit which is provided in the cabinet so as to define a space separated from the cooking cavity. The microwave oven further includes a steam guide passage which is provided in the cabinet to guide steam generated from the steam generating unit into the steaming unit.

Abstract: A microwave oven includes a body which defines an appearance of the microwave oven, a cooking cavity provided therein, a microwave-supplying unit which generates microwaves to irradiate the microwaves into the cooking cavity, a plurality of vent holes which are formed on a sidewall of the cooking cavity to ventilate the cooking cavity, a water collecting depression which is formed on a bottom of the cooking cavity to contain water therein to generate steam, and a vent hole control unit which selectively closes the vent holes. During a steam cleaning operation of the microwave oven, the vent holes are closed to prevent a leakage of the steam from the cooking cavity to the outside of the microwave oven.

Abstract: A microwave oven which has a simple structure, and steams food placed in a cooking cavity without having a separate steaming container. The microwave oven includes the cooking cavity provided in a cabinet, a magnetron provided outside the cooking cavity to irradiate microwaves into the cooking cavity, and a microwave inlet hole formed on a predetermined portion of the cooking cavity to irradiate the microwaves from the magnetron into the cooking cavity. A steaming plate is provided in the cooking cavity so as to partition the cooking cavity into upper and lower sections, and blocks the microwaves and allows water vapor to pass therethrough. The microwave inlet hole communicates with a bottom of the steaming plate provided in the cooking cavity.

Abstract: A simmering method includes energizing a generator of an oven to raise humidity inside a chamber of the oven to a first level, and performing a simmering operation for a first predetermined amount of time after the humidity reaches the first level, the simmering operation including deenergizing the generator, and energizing the generator after the deenergizing of the generator.

Abstract: A microwave oven, capable of cooking food by steam generated through a microwave heating operation. The microwave oven includes a cabinet provided with a cooking cavity and a microwave irradiating unit irradiating microwaves into the cooking cavity. The microwave oven includes a steaming unit. The steaming unit includes a steaming container and a cover. The steaming container is made of a microwave penetrable material and is installed to an upper portion of the cabinet such that a lower portion of the steaming container is placed in the cooking cavity. The steaming container is open at a top thereof and the cover selectively closes the open top of the steaming container.

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 high frequency heating apparatus 100 having a high frequency generating portion 13 and a steam generating portion 15 for generating steam into a heating chamber 11 for accommodating a thing to be heated and serving to supply at least one of a high frequency and steam into the heating chamber 11, thereby heating the thing to heated, includes a pan 21 which serves to mount the thing to be heated thereon and is provided to be upward removable apart from a bottom face of the heating chamber 11 at a predetermined interval, thereby dividing a space in the heating chamber 11, steam delivery means 29 for supplying the steam generated by the steam generating portion 15 into an upper space positioned above the pan 21, and preheating means 17 for raising an atmospheric temperature in the heating chamber.

Abstract: A high frequency heating apparatus with steam generation function for supplying at least any one of high frequency and steam to a heating chamber 11 for accommodating an object to be heated and heat-treating the object to be heated, the apparatus has a high frequency generating part 13, a steam generating part 15 for generating steam inside the heating chamber 11, and a temperature detecting part 20 for detecting temperature of the steam generating part. Additionally, the steam generating part 15 generates steam by heating an evaporating dish 35 having a recess for containing water and a projecting surface 36.

Abstract: A microwave oven includes a cabinet which defines an appearance of the microwave oven, a cooking cavity which is provided in the cabinet, a steam generating unit which is provided at a predetermined portion of the cabinet, and a steaming unit which is provided in the cabinet so as to define a space separated from the cooking cavity. The microwave oven further includes a steam guide passage which is provided in the cabinet to guide steam generated from the steam generating unit into the steaming unit.

Abstract: A microwave oven includes a body which defines an appearance of the microwave oven, a cooking cavity provided therein, a microwave-supplying unit which generates microwaves to irradiate the microwaves into the cooking cavity, a plurality of vent holes which are formed on a sidewall of the cooking cavity to ventilate the cooking cavity, a water collecting depression which is formed on a bottom of the cooking cavity to contain water therein to generate steam, and a vent hole control unit which selectively closes the vent holes. During a steam cleaning operation of the microwave oven, the vent holes are closed to prevent a leakage of the steam from the cooking cavity to the outside of the microwave oven.

Abstract: A microwave oven is provide, which is capable of steaming food and cooking food by direct-irradiation of microwaves at a same time, and is capable of keeping a cooking cavity clean. A water container is arranged at an upper portion of the cooking cavity to generate steam from water contained in the water container when the water is heated by the microwaves. A water supplying guide and a steaming container are arranged at an upper portion of the housing. The steaming container comprises a body and a lid. A food supporting tray with a plurality of steam holes formed therethrough is placed in the body of the steaming container such that the food to be cooked is placed on the food supporting tray. Steam holes formed on a bottom surface of the body are bored in lugs upwardly projected from the bottom surface, and are arranged so as to be eccentric from the plurality of steam holes of the food supporting tray.

Abstract: A microwave oven which has a simple structure, and steams food placed in a cooking cavity without having a separate steaming container. The microwave oven includes the cooking cavity provided in a cabinet, a magnetron provided outside the cooking cavity to irradiate microwaves into the cooking cavity, and a microwave inlet hole formed on a predetermined portion of the cooking cavity to irradiate the microwaves from the magnetron into the cooking cavity. A steaming plate is provided in the cooking cavity so as to partition the cooking cavity into upper and lower sections, and blocks the microwaves and allows water vapor to pass therethrough. The microwave inlet hole communicates with a bottom of the steaming plate provided in the cooking cavity.

Abstract: A microwave oven, capable of cooking food by steam generated through a microwave heating operation. The microwave oven includes a cabinet provided with a cooking cavity and a microwave irradiating unit irradiating microwaves into the cooking cavity. The microwave oven includes a steaming unit. The steaming unit includes a steaming container and a cover. The steaming container is made of a microwave penetrable material and is installed to an upper portion of the cabinet such that a lower portion of the steaming container is placed in the cooking cavity. The steaming container is open at a top thereof and the cover selectively closes the open top of the steaming container.

Abstract: The invention relates to a process for drying wood, characterized in that it comprises a pressurizing step to place a sealed chamber (1) under a predetermined pressure by injecting or generating saturating steam and maintaining this pressure for a predetermined time interval, while ensuring a forced circulation of air and saturating steam within the chamber, a heating step to heat the wood core and central zone of the wood pieces by emitting microwaves at frequencies ranging between 400 and 2450 MHz, an evacuation step to carry away the liquid exudates from the wood when run down to the bottom of the chamber (1) where they are collected.

Abstract: A high frequency heating apparatus with steam generation function for supplying at least any one of high frequency and steam to a heating chamber 11 for accommodating an object to be heated and heat-treating the object to be heated, the apparatus has a high frequency generating part 13, a steam generating part 15 for generating steam inside the heating chamber 11, a temperature detecting part 20 for detecting temperature of the steam generating part, and a control part 501 for controlling a heater, wherein the steam generating part is controlled to heat based on temperature information of the temperature detecting part.

Abstract: A surgical and dental instrument sterilizer is described. Liquid water is rapidly vaporized by microwave heating and steam is generated to attain a steam pressure of approximately 47 psi and a temperature of approximately 135° C. in the region of the articles to be sterilized. Micron-size water-droplets are intermittently sprayed onto the articles which are arranged on a tray, from both the top and from underneath thereof so as to thoroughly wet the surfaces. A 30-90 s duration of droplet spray is followed by pulsed microwave irradiation of the top and underneath surfaces for a similar period, as an example; this is followed by a plurality of spray/microwave cycles.

Abstract: The invention relates to a process for drying wood, characterized in that it comprises a pressurizing step to place a sealed chamber (1) under a predetermined pressure by injecting or generating saturating steam and maintaining this pressure for a predetermined time interval, while ensuring a forced circulation of air and saturating steam within the chamber, a heating step to heat the wood core and central zone of the wood pieces by emitting microwaves at frequencies ranging between 400 and 2450 MHz, an evacuation step to carry away the liquid exudates from the wood which run down to the bottom of the chamber (1) where they are collected.

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: A microwave heating apparatus includes a heating chamber 3 for accommodating an item 2 to be heated; a microwave generator 11 for radiating microwaves to the heating chamber 3, and a vapor generator 12 for supplying vapor to the heating chamber 3. The heating chamber 3 includes regenerating plates 28a and 28b for generating and regenerating heat when radiated by the microwaves from the microwave generator 11, thereby reducing dew condensation caused by the vapor in the heating chamber 3.

Abstract: The present invention is aimed to offer a microwave heating apparatus which heats varieties of heating objects without affecting the excellent property, by introducing a means to control the environment surrounding a heating object. For implementing the objective, the heating apparatus comprises a heating cavity for housing an object of heating, a microwave generating means for irradiating microwave to said object of heating, a steam generating means for supplying steam to said heating cavity, and a control means for controlling said microwave generating means and said steam generating means so that inner temperature and surface temperature of said object of heating are approximately equal.

Abstract: The invention relates to a system for cooking or heating a food product with combined steam and microwave energy having a microwave oven with a carrousel for moving the food product into and out of the oven. The food product is placed in a steaming compartment with a volume of water. As the compartment moves through the oven, the microwave cooks or heats the food product and converts the water to steam for steam cooking or steam heating the same food product.

Abstract: A device and method for elimination of contamination during transfer of materials either into or from bioreactors, food containers, or other microbially vulnerable systems. Using microwave power, thermal sterilizations of mating fixtures are achieved simply, reliably, and quickly by the volatilization of small quantities of water to produce superheated steam which contacts all exposed surfaces.

Abstract: The invention is intended to heat a food or other object to be heated favorably by means of microwaves while enclosing the food with superheated steam. To achieve this purpose, the apparatus comprises a heating chamber in which an object to be heated is put, steam generating means for supplying superheated steam to the heating chamber, superheated steam maintaining means provided in the heating chamber to prevent the temperature of the superheated steam from lowering, and microwave generating means for irradiating the object with microwaves, whereby the object placed in the heating chamber is heated in superheated steam with microwaves, so that the food is efficiently heated from inside and outside and the food is not wetted.

Abstract: A steam generating apparatus includes a chamber defining structure for defining a heating chamber for heating a fluid medium such as liquid and/or air; an exciting coil mounted on the chamber defining structure so as to surround the heating chamber and operable, when electrically energized by application of an alternating current power thereto, to produce an alternating magnetic field; a porous heating element disposed within the heating chamber, said porous heating element having a high porosity and adapted to be heated by an induction current developed by the alternating magnetic field produced by the exciting coil; and a liquid supply system for supplying a liquid medium to the heating chamber to allow the liquid medium to be heated in contact with the porous heating element to thereby produce steam.

Abstract: The invention relates to a system for cooking or heating a food product with combined steam and microwave energy having a microwave oven with a carrousel for moving the food product into and out of the oven. The food product is placed in a steaming compartment with a volume of water. As the compartment moves through the oven, the microwave cooks or heats the food product and converts the water to steam for steam cooking or steam heating the same food product.

Abstract: A heating apparatus of the present invention relates to a high speed oven having a turntable mechanism for heating food products by utilizing a combination of jet impingement of heated air (a jet impingement) and microwaves or either of them, the apparatus comprising a safety device and an exhaust device.

Abstract: A microwave oven includes a cooking chamber and a steam generator for supplying steam thereto for preventing food from drying out during cooking. The steam generator includes a water storage tank and a pair of spaced-apart electrodes mounted in the tank for producing an electrical current across the water in the tank, thereby heating the water to form steam. The water may contain an electrical conducting substance such as sodium chloride to facilitate generation of the electrical current.

Abstract: A method of preparing a food product is disclosed and includes the steps of placing the food product within a cooking cavity, reducing the pressure within the cooking cavity thereby creating a vacuum within the cooking cavity, heating the food product within the cooking cavity and returning the cooking cavity to atmospheric pressure. In doing so, a temperature necessary to cook the food product in the vacuum is less than that temperature necessary to cook the food product at atmospheric pressure. Consequently, the food product may be fully cooked at a temperature which does not cause the food product to dry-out or become tough.

Abstract: A method for the manufacture of pneumatic vehicle tires with a carcass extending between two bead rings and a breaker disposed between carcass and tread is described in which a tire blank is built up making exclusive use of non-metallic components and at least a part of the thermal energy required in the course of the vulcanization and shaping, which take place under the action of heat and pressure, is introduced into the tire in the form of microwave energy.

Abstract: A method of manufacturing pneumatic vehicle tires, the tires having a carcass which extends between two bead rings and a breaker arranged between the carcass and a tread, wherein the respective tire blank is built up using exclusively non-metallic components, and wherein, in the course of vulcanization and shaping which takes place under the action of heat and pressure, at least a part of the thermal energy that is required is introduced into the tire in the form of microwave energy. In order to improve the tire quality and in particular to avoid defects as a result of incorrect thermal treatment, the temperature which prevails in the tire is controlled in different tire regions in dependence on the temperature development and differently for different tire regions.

Abstract: A microwave oven is combined with gas heating, particularly for cooking foods for groups. The oven includes a cooking chamber, one or more magnetrons for the generation of microwaves, and several hollow heating elements arranged internally or on the walls of this chamber. The oven may also be provided with a conduit for the introduction of steam from an external boiler, in which products of the combustion of inflammable gases pass through these heating elements (5), and their interiors are not in communication with the interior of the chamber. These heating elements consist of essentially vertical tubes that at least partially cross this cooking chamber. The upper ends (11) of the gas exhausts of these heating elements (5) are closed by a box element (12), which is hermetically sealed to microwaves against the upper surface of the top (9) and has at least one hole (14). A corresponding second tube (15) is attached to edges of the hole and defines a microwave trap.

Abstract: The tunnel oven comprises an elongated enclosure connected to an inlet closure and an outlet closure and traversed by a conveyor transporting the food to be cooked. The enclosure is delimited by a wall forming a floor, a wall forming a ceiling, and two side walls of which one is provided with a door giving access to the interior of the enclosure. The enclosure is divided into several successive cooking chambers separated from each other in the upper portion of the latter, each chamber being associated with several different heaters, including microwave heaters. The microwave heaters of each chamber comprise several sources provided with microwave emission members disposed in the wall forming the ceiling of the chamber such that one microwave emission member will be offset relative to a neighboring microwave emission member, in the direction of advance of the food.

Abstract: An oven with a humidity conditioner is capable of cooking food by appropriately humidifying or dehumidifying it while the amount of steam contained in an oven cavity is being regulated. The oven includes a heater or magnetron for heating the food accommodated in the oven cavity, a humidity regulator for regulating the humidity inside the oven cavity, a cooking method selector for selecting a cooking method, and a controller for controlling the humidity regulator in response to a signal from the cooking method selector to selectively humidify and dehumidify the interior of the oven cavity.

Abstract: A portable apparatus which produces high temperature and pressure steam derived from a microwave energy source for the rapid sterilization of medical and dental appliances. Items to be sterilized are placed in a detachable high pressure chamber which is then attached to the microwave powered steam source. Microwave energy is coupled into a guiding structure containing a shaped impedance transformation element so that essentially all of the microwave energy is transferred to a reaction fluid contained in a holder at the end of the matching element. The reaction fluid is rapidly vaporized and the resulting vapors rapidly expand into the chamber through a metal screen that also prevents transmission of microwave energy. Pressure temperature values internal to the chamber are used to control application of microwave power thereby maintaining an optimum micro-organism kill condition for a prescribed time interval.