Abstract: A system and method for forming a cooked, shaped product (e.g., an animal food) is provided. A flowable substrate is introduced into one or more shaping chambers in a fixture configured to both shape and cook the substrate. An ultrasonic energy source in communication with the fixture vibrates the walls of the one of more shaping chambers to cook the substrate in a desired manner. The fixture also may be configured to produce a shaped, hollow product and a multi-layer product.

Abstract: A cylindrical mandrel is provided having a hollow core and a flare at one end. The cylindrical tube otherwise has a substantially constant diameter. Dough, such as phyllo dough, is wrapped around an outer surface of the mandrel in multiple layers. The dough and mandrel are then baked together until the dough hardens into a dough tube. The mandrel is then removed from the dough tube leaving the dough tube to be filled with an edible filling. The flare on the mandrel assists in removing the mandrel from the dough tube. The flare also facilitates contact between the mandrel and a baking tray to enhance heat transfer to an innermost layer of dough adjacent an outer surface of the mandrel. The hollow core of the mandrel facilitates baking of the innermost layer of dough adjacent the outer surface of the mandrel.

Abstract: A grilling system comprises a heat conductive grilling base having a bottom end and top end. The base defines a cavity that extends to the open top end. A grill member has an open bottom end, an open top end, and a conduit passing from the bottom end to the top end. The grill member is configured to be coupled to the grilling base so as to extend vertically upward from the top end of the base to permit a fowl to be inserted over the grill member and rest on the base while also permitting smoke or steam rising from the cavity to pass through the grill member to flavor the fowl.

Abstract: A method of creating curved sausage links involves extruding an elongated sausage strand having linear protein fibers therein out of an elongated hollow meat emulsion extrusion tube. The flow of meat emulsion through the tube is partially restricted by a restrictor element within the tube which permits a portion of the meat emulsion to pass thereover in a substantially uninterrupted manner, but which requires a separate layer of meat emulsion to have its movement through the tube inhibited by engaging the restrictor element and having to move thereover to exit the tube. When the sausage strand is subjected to heat, the uninterrupted portion is inclined to have more lengthwise shrinkage in the presence of heat than the other layer, thus causing the sausage link to assume a curved configuration. The machine for practicing this method has a stuffing tube with the restrictor element therein as described heretofore.

Abstract: The present invention is directed to an improved cooking appliance, method of use and the product cooked in accordance with the invention. The invention includes a computerized controller for use with a cooking appliance, such as a deep-fat fryer. The invention employs a series of diagnostics in order to implement cooking compensations that insure consistent, well-cooked food in an industrial setting. The invention thus addresses various factors that can significantly affect the preparation of foods in a fryer, oven or the like. The invention accounts for variations in: cook time initiation; oil temperature stratification; batch size and unit size; cooking oil life; and cooking appliance performance.

Abstract: Improved apparatus and methods for applying treatment fluids, such as disinfectants, fungicides, flavoring agents, and tenderizing agents, to foodstuffs to, for example, reduce populations of microorganisms or fungi present thereon, or alter the taste or texture thereof. In representative embodiments, the apparatus includes an elongated housing structure, a fluid delivery system, and a shaft having one or more protruding members, the latter being adapted to agitatively convey the foodstuffs from an inlet to an outlet of the housing, as the fluid delivery system delivers a treatment fluid to the foodstuffs. The elongated housing structure forms a plurality of drain-openings therethrough and comprises one or more rider bars. In related embodiments, the present invention is directed to methods for applying such treatment fluids to foodstuffs, where the methods use the disclosed apparatus; and to elongated housing structures such as those of the disclosed apparatus.

Abstract: A food preparation system and method, including a base housing, a container detachably engagable with the base housing in which the container is adapted to receive food products. The system also includes a heater within the base housing and/or the container for converting a liquid into a cooking vapor, and a blade rotatably mounted in the container in which the blade supports the food products during a cooking step and processes the food products during a processing step. The system can also have positioning structure within the base housing and/or the container for positioning the blade in a cooking position during the cooking step, and for positioning the blade in a processing position during the processing step.

Abstract: The present invention teaches a process for making ready-to-eat, shaped rice products having a texture comprised of visible, fully-cooked rice grains joined together; said process utilizes three rice-cooking steps. In the first rice-cooking step, the rice grains are only partially-cooked inside the cooker at temperatures above 175 F. The still-cooking, partially-cooked rice grains together with some adhering cooking water are discharged from the cooker before the centers of the grains are fully-cooked and while the grains are still flowable. In the second rice-cooking step, said rice grains continue to cook in an enclosed conveyor with their own retained heat and water at temperatures above 175 F while the retained water from the grains' surfaces is absorbed into their centers. An important aspect of the present invention is that the rice grains become fully-cooked at about the time they are formed into shaped units.

Abstract: An apparatus (10) for cooking a food item (12) therein is disclosed. The apparatus (10) has a housing (14) defining an interior (16) and includes at least first and second opposed walls (18,20). A rotating member (22) is positioned between the first and second walls (18,20) of the housing (14), and the rotating member (22) is capable of engaging and rotating the food item (12). A drive mechanism (24) is mounted on the apparatus (10) for rotating the rotating member (22). A heating element (26) is positioned adjacent the second wall (20) of the housing (14), and a blackbody radiator (30) is positioned between the rotating member (22) and the heating element (26). The heating element (26) heats a first side (31) of the blackbody radiator (30) and a second side (33) of the blackbody radiator (30) emits radiation in a highly effective wavelength spectrum toward the food item (12). The apparatus (10) also includes a self cleaning system (40) for cleaning the interior (16).

Abstract: A method and apparatus for vending food products from a roller-type grilling machine includes a packaging system that extends the product life on the grilling machine by keeping the food product from directly contacting the grilling machine. By packaging the product in accordance with the principles of the present invention, the food product is kept in a controlled environment until it is opened by the ultimate consumer after being heated by the grilling machine. The packaging is comprised of a cylindrical tube having a diameter that is sufficient to contain the desired food product and that will properly rotate on a roller-type grilling apparatus. Such packaging may comprise an elongate tube formed from heat tolerant plastic, cardboard-type paper lined with metal foil, or other materials known in the art. End caps are attached to the ends of the elongate tube and sealed relative thereto.

Abstract: In a method of controlling a cooking process, at least two temperature values are picked up by a cooking process sensor which is adapted to be stuck at least partly into food to be cooked. Specific parameters of cooking food and/or cooking utensils are determined via the thermo kinetics of the temperature values registered, and the specific cooking food and/or cooking utensil parameters determined are utilized for controlling the cooking process. The invention likewise relates to a cooking process sensor for use with the method according to the invention.

Abstract: The invention concerns a method for managing a cooking process in a cooking chamber according to a cooking program with one cooking process probe inserted at least partially into a product to be cooked in the cooking chamber for the detection of at least two temperature values by at least two temperature sensors, comprised of a determination by the cooking process probe of temperature curves of a surface temperature T0 of the product to be cooked, a core temperature KT of the product to be cooked, and/or a cooking chamber temperature, comprised of detection of a faulty insertion of the cooking process probe external to the product to be cooked by agency of recorded temperature curves, generation of at least one acoustic and/or optical warning signal, changing to an emergency program at least at such a time as the cooking process probe is arranged in the cooking chamber, and aborting the cooking program at least at such a time as the cooking process probe is arranged outside of the cooking chamber.

Abstract: A method of preparing food to be cooked under heat or food cooked under heat, which is capable of decreasing acrylamide contained in the food after the cooking, wherein the method comprises adding to the food at least one compound selected from the group consisting of (a1) neutral amino acids and salts thereof, (a2) basic amino acids and salts thereof, (a3) neutral imino acids and salts thereof, (b) sulfonic acids and salts thereof and/or at least one peptide complex of peptides having, as constituting components thereof, any one of the amino acids of the items (a1) to (a3).

Abstract: An apparatus for preparing a boned pork product includes a searing oven at a high temperature cooking station for braising and charring the boned pork product using radiant heat. The apparatus also includes a dual box, spiral steam cooker at a low temperature cooking station for cooking the boned pork product using steam to yield a fully-cooked, boned pork product. The apparatus further includes a freezer at a freezer station for freezing the fully-cooked, boned pork product. A first conveyor belt is disposed between the searing oven and the steam cooker and serves to mechanically transport the boned pork product from the high temperature cooking station to the low temperature cooking station. A second conveyor belt is disposed between the steam cooker and the freezer and serves to mechanically transport the fully-cooked, boned pork product from said low temperature cooking station to said freezer station.

Abstract: Apparatus and methods for popping popcorn comprise a heated kettle which is controlled and monitored according to the temperature of the kettle. The kettle is initially heated to a start cook temperature and a buzzer and light alert an operator to add uncooked popcorn and oil to the kettle which lowers the temperature of the kettle below a predetermined start temperature and initiates a cooking cycle. An oil pump system is enabled at the initiation of the cooking cycle for adding oil to the kettle. As the popcorn and oil cook, the kettle temperature increases and passes through a predetermined dump temperature and the kettle automatically tilts and dumps the cooked popcorn. After the dump, the kettle temperature increases to the start cook temperature again and the buzzer and light are activated to alert the operator to add another batch of ingredients for consecutive batches of popcorn.

Abstract: A system and method for moving a flowable substrate through a chamber is provided. The chamber extends between first and second open ends and is both shaped and heated such that the flowable substrate can be shaped and cooked therein. A pushing force is applied to the cooked substrate to expel the cooked substrate through the second open end. In one embodiment, the pushing force is provided by a pushing device that extends into the chamber at the first open end to loosen the cooked substrate from the chamber walls and to cause the cooked substrate to exit the chamber through the second open end. In another embodiment, the pushing force is provided by a fill device that continuously introduces the flowable substrate into the chamber. In certain embodiments, an ultrasonic energy source may be provided to prevent adherence of the food product to the chamber walls and/or to assist in loosening any adhered food product from the chamber walls.

Abstract: An oven assembly having oppositely disposed first and second wall structures enclosing a cooking chamber, each wall structure having a plurality of spaced apart openings for passage of air therethrough. A rotating valve is provided, which is in heated air receiving communication and return air communication with a heat source and in heated air distributing communication with the first wall structure and in return air communication with the second wall structure whereby heated air is passed through the spaced apart openings in the first wall structure into the cooking chamber and return air from the cooking chamber is passed through the spaced apart openings in the oppositely disposed second wall structure and to the rotating valve for return to the heat source. The rotating valve is rotatable to be in heated air distributing communication with the second wall structure and in return air communication with the first wall structure.

Abstract: Process for treating the substances (5),

Abstract: The present invention describes a method of isolating or extracting fluid from a tissue comprising treating the tissue with microwaves and collecting the resulting tissue fluid.

Abstract: An apparatus and method for using a disposable liner for cooking in a cooking vessel such as a dutch oven. The disposable liner includes a liner and one or more handles at an upper portion of the liner. The liner includes a bottom wall and an upstanding side wall. The one or more handles are made to extend from the upper portion of the liner, wherein the handles are movable. With this arrangement, the disposable liner is configured and shaped to fit in a cooking vessel, where the handles are movable downward so that a cooking vessel's lid may sit flat thereon without interference from the handles.

Abstract: The cooking apparatus comprises a heat source within an enclosure, and a hollow chamber with an open upper and lower end which sits on or above the heat source. The hollow chamber together with the enclosure provide a cooking apparatus which has a bulbous, convex form. The chamber may be an accessory which can be removably attached to a barbecue, and it is preferably made from clay or metal. Optionally, skewers may form part of the apparatus, and they may be positioned vertically within the chamber to cook any food thereon. The skewers are preferably solid or hollow, and are longer than the height of the hollow chamber. A lid may be provided for the upper end of the chamber, and holes may be formed in the boundary of the upper opening to support the skewers. A vent may be provided in the lower region of the hollow chamber, or in the enclosure which is adjustable to regulate the size of the opening.

Abstract: A food preparation system and method, including a base housing, a container detachably engagable with the base housing in which the container is adapted to receive food products. The system also includes a heater within the base housing and/or the container for converting a liquid into a cooking vapor, and a blade rotatably mounted in the container in which the blade supports the food products during a cooking step and processes the food products during a processing step. The system can also have positioning structure within the base housing and/or the container for positioning the blade in a cooking position during the cooking step, and for positioning the blade in a processing position during the processing step.

Abstract: A method and apparatus for distributing the residual flavor from herbs and aromatics into the interior of meat for seasoning prior to and during cooking. The apparatus comprises a reservoir for holding the aromatics in the form of a tapered, split, meat-piercing rod inserted into the interior of meat containing a predetermined amount of aromatics and or herbs. After reaching the desired depth, the devise remains in the meat during the cooking or marinating process. The devise is removed prior to the consumption of the meat leaving behind the residual flavor from the contents of the devise.

Abstract: An improved, continuous process for the production of animal feed supplements including an apparatus for carrying out such process is provided. Broadly, the process includes continuous preparation of a preblend including molasses and vegetable fat, followed by continuous cooking of the preblend in an elongated cooking zone and batch cooking assembly. The cooked preblend is then continuously treated for removal of moisture and partial cooling thereof, whereupon dry ingredients (e.g., vitamins and protein sources) are added and the resultant feed supplement is continuously cooled and packaged.

Abstract: A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each other and above the food supporting structure. A pump (110) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube (112).

Abstract: A corrugated knife fixture is provided for cutting vegetable products or the like particularly such as potatoes, wherein the knife fixture includes one or more knife blades each having a cutting edge with a variable pitch and variable amplitude geometry. The knife fixture is particularly adapted for cutting whole potatoes into a plurality of wedge-shaped pieces each including a pair of wave-shaped cut surfaces which angularly intersect at a narrow cut tip located generally at a longitudinal centerline of the potato and diverge radially outwardly to an enlarged heel corresponding with the external surface of the potato which may remain unpeeled. The knife fixture, and the resultant wave-shaped cut surfaces of the potato wedges, is defined by the variable pitch and variable amplitude cutting edge wherein the pitch and amplitude increases from the cut tip of the wedge toward the heel or external surface thereof.

Abstract: A method and apparatus for the rapid cooking of edible pastas such as spaghetti and the like, particularly for home use, consisting of pre-heating a cooking chamber (3), of inserting into the cooking chamber a predetermined quantity of pasta (4) and essentially cold feed water initially obtaining steam, of compressing the water injected thereby bringing it immediately back to the liquid state, of maintaining the predetermined pressure for a preset time interval, of opening the cooking chamber (3) placing it in communication with a transit chamber (9) and of transferring the pasta and the residual water in a collection element (17).

Abstract: The prior art cannot sufficiently solve the problem wherein food dough penetrates seal members arranged between a rotating or swinging member provided with a stirring stick or a stirring feather and an external cylinder or an external nozzle.

Abstract: The present invention relates to the preparation of fully cooked farinaceous products such as pastas, noodles, rice, pasta-like and similar products. More particularly, it relates to the preparation of fully cooked, shelf-stable pasta, rice or noodle products. The present invention includes a method of making a shelf stable pasta, rice or noodle product, a shelf stable pasta rice or noodle product produced by that method, and an apparatus adapted to make such shelf stable products.

Abstract: A pizza insert has at least one tile that rests on a rack that is advantageously spaced above a barbeque grill by a support structure that is connected to the rack and extends downwardly therefrom. The pizza insert also has a rim that extends upwardly from the rack and substantially prevents the tile from moving in horizontal directions. The rim extends away from the rack a distance less than the thickness of the tile so that the rim does not obstruct access to the pizza placed on the tile. Also disclosed are a kit for the pizza insert and the method of using the pizza insert.

Abstract: The system and method for monolayer alignment snack chip transfer process a snack chip from a first to a second conveyor. By using a roll at the discharge of the toast oven conveyor that has a diameter that is substantially closer in size to the pickup roll of the second conveyor, mechanical devices for lifting the chips off of the toast oven conveyor can be avoided. Further, chip preforms' alignment in passing between the two conveyors is maintained.

Abstract: The method of cooking in and subsequently cleaning a pyrolytically self-cleaning baking oven includes providing a glass-ceramic baking oven accessory and glass-ceramic cooking vessel for cooking in the self-cleaning baking oven, which have as small as possible a linear thermal expansion coefficient and sufficient temperature stability to remain without damage in the self-cleaning baking oven during pyrolytic self-cleaning of the self-cleaning oven. The glass-ceramic material of the baking oven accessory and cooking vessel has a linear thermal expansion coefficient of less than or equal to 3×10−6/k and a specific thermal stress of less than 0.25 or 0.23 MPa/K with a temperature stability of greater than 500° C. or 550° C. Then after cooking and during self-cleaning of the baking oven the baking oven accessory and the baking oven cooking vessel are placed within the self-cleaning baking oven for cleaning so that a separate manual cleaning is unnecessary.

Abstract: The wavy deflection of opposite side edges of sheets of laver is corrected to a flat form. A deflection correcting device 7 is disposed at a downstream position inside or outside a box 31 provided with a conveyor 5 and heaters 6, and is adapted to remove the wavy deflection from sheets of laver 91 while guiding the travel of the laver sheets. Each laver sheet 91 is toasted with the heat of the heaters 6 while the sheet is being moved inside the box 31 toward an outlet 33. The laver sheet 91 is soft when heated to a raised temperature. The laver sheet 91 in the soft state has its deflection removed by being pressed by the correcting device 7, and is corrected to a flat state, and made crisp when cooled by coming into contact with outside air.

Abstract: Cooking and simultaneously forming a tostada or taco product in a cooking oil bath by inserting a pliable tortilla between adjacent molds when opened in a clamshell action, then closing the molds and conveying them through an oil bath and then opening the molds and removing the product. While cooking, the product is captured in the space between adjacent molds and permitted to cook into the desired shape. An interchange of conveyor carried molds is disclosed whereby the cooking equipment may process different product sizes and shapes.

Abstract: A controllable electric toasting apparatus primarily for use in the home permits power to be safely disconnected when items become jammed inside. In addition, a carriage assembly inside the toasting apparatus can be raised during a toasting cycle so that the items can be viewed without interrupting the toasting cycle. Also, if an item is smaller than usual and placed in the toasting apparatus, the carriage assembly can be raised beyond its initial raised position to allow convenient removal of the small item.

Abstract: A cooking tray for food, particularly including bacon, comprises a generally rectangular base with sidewalls that are somewhat inclined. A number of ribs or other suitable projections extend upward from the base to suspend the bacon above the grease that is produced during cooking. The lower surface of the base of the tray includes legs or other structures to facilitate a criss-crossed stacking arrangement during cooking. The sidewalls are preferably inclined somewhat to allow the trays to be nested for convenient storage of multiple trays.

Abstract: A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated starch and serves to maintain separation between the filling and the surrounding baked layer during initial baking and during subsequent storage and re-heating, even in cases of a liquid type filling. A baking method is described in which a baking mixture is prepared including at least one leavening agent provided in a predetermined amount. The baking mixture is then baked in a way which limits expansion of the baking mixture to establish a baked density of the baked product and such that the predetermined amount of the leavening agent is sufficient to limit the time required for baking the baked comestible. The predetermined amount of leavening agent may also serve in forming an enhanced thin crust surrounding the baked product.

Abstract: A process and device for producing eggs in various forms, such as among others boiled, poached or deep fried eggs, or their separate component parts, i.e. the yolk or egg white thereof or whole egg, called hereinafter the eggs. The eggs are moved in moulds through two chambers, a first one in which water vapour is maintained at a temperature which is sufficient to bring the eggs superficially in a state allowing to direct the moulds further through a second chamber in which the boiling process is completed by circulating the moulds in this chamber through boiling water, oil, steam or an appropriate liquid.

Abstract: The present invention refers to a method of treating and preparing food in a cooking device, in which a plurality of cooking parameters can be set, wherein the cooking process is carried out by means of an adjustable cooking program, wherein the setting of the cooking parameters is carried out by an input device. By means of the input device a point in an at least two-dimensional map is controlled by the operator of the cooking device, in which at least two cooking parameters are defined, and the adjusted point is implemented into the cooking program as part of the cooking process. The present invention also comprises a control panel for a cooking device, in particular for a steam cooking device and a cooking device equipped with this control panel.

Abstract: A cooked food staging device and method is provided. The cooked food staging device allows previously cooked food items, particularly sandwich fillings such as hamburger patties, fish fillets, biscuits, Canadian bacon, pork sausage, eggs, chicken patties, chicken fillets and nuggets, to be stored over extended periods of time at an elevated temperature without significant deleterious effects to the appearance, taste and texture of the food while avoiding risk of bacterial contamination. The food staging device is composed of a plurality of discrete compartments bounded by upper and lower heated compartment surfaces. Food can be stored within the compartments in trays having sidewalls of a height such that a gap is achieved between the top of the tray and the upper compartment heated surface to limit and control the evaporation of liquid from the food stored therein.

Abstract: An atmospheric steamer includes a steam chamber defined at least in part by a housing, and a water retaining area having at least one associated heating element for heating the water to generate steam. A vent opening is provided through the housing. A steam diverting baffle may be positioned around the vent opening to define a passage which leads to the vent opening. A sensor may be positioned along a vent path from the vent opening for sensing passage of steam along the vent path.

Abstract: Apparatus for preparing potato chips. The apparatus has a slicer for the slicing of potatoes, means for conveying sliced potatoes through a heated oil bath and for removal of cooked potato chips from the heated oil bath. The slicer has a knife blade that rotates at the lower end of a hopper for potatoes, the speed of rotation of the knife blade being controlled so that the knife blade is stationary when the temperature of the oil bath is below a predetermined temperature, and the speed of rotation of the knife blade being further controlled so that the speed of rotation increases as the temperature is increased above said predetermined temperature. The slicer preferably has a chute that tapers to an orifice above the slicer blade, with the orifice tapering in the direction of rotation of the slicer blade. The apparatus may also be adapted for use with corn chips or tortilla chips.

Abstract: To provide a noodle gelatinization apparatus that completes a steaming process of noodle strings in a short period of time while reducing running and equipment costs.

Abstract: An apparatus comprising a first conveyor and a second conveyor, the first and the second conveyor being arranged in line with each other, having the same conveying direction and, in use, having substantially the same conveying speed, while between the first and the second conveyor a pattern former is arranged which is adapted to pick up products supplied by the first conveyor and, while maintaining the forward conveying speed, to place the products on the second conveyor, the pattern former being provided with steering means to displace each product in a direction transverse to the conveying direction, and optionally reorient it, between the pickup and placement of the product.

Abstract: A method of producing a seasoned precooked meat product, such as bacon, wherein the meat product is sized or sliced into individual unconnected units and thereafter heated to cook the individual units and thereby generate hot grease. A seasoning from a familiar grouping is then applied to the cooked meat product units so that it commingles with the hot grease and binds to the meat product units to provide an intense unique flavor commensurate with the meat seasoning with little negative visual impact. The flavored meat product units are then packaged, preferably in separated layers, within bags containing inert gases and thereafter rapidly frozen and stored.

Abstract: The present invention is a method for cooking, cutting and preparing the doner meat automatically and without any human intervention in the same amount and form for service and an integrated instrument for cooking and cutting doner. This invention relates to a method for cooking the front sides of the meat boxes which are filled and frozen beforehand, by rotating said meat boxes around a center arranged circularly or with multi sides having 4, 5 or 7 cookers (radiant or LPG), cutting the cooked meat part and sending the cooked meat part for cooking again by rotating around itself and carrying out of these operations at a pre-determined amount and speed without human intervention controlled from a central command and turning table and a integrated doner cooking and cutting instrument for performing this method.

Abstract: A cooking apparatus (100) includes a housing (102), a food supporting structure (202), such as a grill and/or a rotisserie and a heat source below the food supporting structure. A delivery tube (114) ends in a plurality of nozzles (206) spaced from each other and above the food supporting structure. A pump (110) is selectively activated by an electronic control circuit to inject a basting liquid into the delivery tube from a supply tube (112). By periodically activating the pump, a basting liquid is applied to food.

Abstract: Device for cooking food directly in a dish includes a generator for producing hot gaseous fluid, an applicator having a body for covering the dish, an inlet connected to generator for receiving hot gaseous fluid, a seal plate for sealing to the rim of dish to create a closed cooking chamber and a distributor for distributing hot gaseous fluid to food, and an arrangement for allowing the applicator to move upwards and downwards from and to the rim of dish during cooking process to modulate the cooking pressure for the food. Method of use comprises forming a closed cooking chamber between the applicator and dish, increasing the pressure therein to a predetermined pressure, maintaining the predetermined pressure for a period of time and superimposing numerous pressure pulses upon the predetermined pressure for more effective cooking.

Abstract: The invention concerns a chamber (1) divided into two zones (11, 12) for preservation at different temperature, separated by a vertical mobile thermal barrier (10), capable of sliding horizontally and enabling said zones (11, 12) to exhibit modifiable dimensions as required. The meal trays (4) comprise, on opposite edges, notches (7) adapted to receive a removable insulating partition (8, 9) separating the meals (13) to be served hot from those to be served cold and whereof the position can be modified to correspond with that of the thermal barrier (10). Vertical sheaths (21) enable, by means of turbines, to circulate warm or cool air, through orifices (22). A valve (23) prevents the air in sheaths (21) from passing through the evaporator (18). Electric resistors (16) with fins are arranged opposite or beneath the meal trays (4). A refrigerating compressor (20, 20′), provided in a lower casing (2) or an upper casing (3), for cool air diffusion and circulation, feed the evaporator (18).

Abstract: An oven utilizes a convective heat transfer mechanism for cooking the food products where the oven provides heated gas in the form of columns or streams and which are directed to at least one surface of a food product within the oven. Moisture, in the form of steam, is introduced within the convective heat transfer mechanism. Thus, an effective moisture environment can be created at and around the surface of the food product that is cooked under the influence of the heated gas/steam columns or streams. More preferably, steam is introduced within the convective heat transfer mechanism for creating a moisture environment substantially surrounding the entire food product during its baking.