Abstract: An automated cooking device for washing a cooking container includes a controller controlling driving of a container holder to change the container holder to any of an ingredient receiving posture in which the cooking container receives ingredients from a supply device, a cooking posture in which the cooking container is rotated in a state in which the cooking container is inclined forward with respect to a cooking table to stir the ingredients, a serving posture in which the container holder is inclined forward more than in the cooking posture with respect to the cooking table to face downward to a dish on the front side of the container holder, and a washing posture in which a rotation support mechanism of the container holder is inclined backward with respect to a base frame and the cooking container is washed on a rear side of the container holder.

Abstract: A cooking appliance includes a cavity and a partition configured to partition the cavity. The partition includes an upper partition, a lower partition, and a heater arranged between the upper partition and the lower partition. The partition further includes a heater installation member provided to detachably mount the heater. At least one of the upper partition and the lower partition further includes a heater installation member installation hole to install the heater.

Abstract: A mechanism for raising and lowering a cooking surface within a recessed combustion chamber is provided.

Abstract: A toaster includes a housing that defines one or more cooking cavities. Each cooking cavity has a lift to lower and raise a food product inside the cooking cavity depending on food product type, and heating elements to cook the food product arranged inside the cooking cavity. The toaster includes a user interface operable to control a cooking cycle inside the one or more cooking cavities. The user interface can be used to select a combination of food product, cooking mode, and doneness level, and to initiate a cooking cycle performed by the toaster.

Abstract: A food cooker comprises: a water supplying part for supplying, as hot water or purified water, water supplied from the tap or a spring water container, according to the selection of a user, so as to supply the water such that food can be cooked; a cooking part enabling food to be cooked using the water supplied to a container, and provided in the downward direction of the water supplying part such that the user can be prevented from being burned by residual heat after the food is cooked; and a controller part provided at the water supplying part and the cooking part so as to enable a water supply, heating time and temperature to be controlled such that the food contained in the container is cooked, and thus the present invention can be provided regardless of location and can prevent the user from being burned by residual heat after the food is cooked.

Abstract: The present invention relates to a heat-cooker having excellent durability wherein a silane compound-based transparent coating layer containing filler is formed on the external surface of a ceramic coating layer of a cooking surface of a heat-cooker. Compared to conventional porcelain enamel based heat-cookers, the cooking utensil of the present invention is lighter, and the transparent coating layer protects the ceramic coating layer to thereby improve durability and provide excellent non-stick characteristics.

Abstract: A grill is provided with a removable storage basket assembly for providing a conveniently accessible receptacle or storage platform for articles such as seasonings, cooking tools, towels, or other articles. The storage basket assembly includes a frame having a basket or tray that can be mounted thereto, and a handle. The handle is configured to be received within a recess formed in a shelf of the grill for removably but stably mounting the storage basket assembly on the grill.

Abstract: Provided is a method for obtaining a cooking vessel having the following steps: producing a bowl having an outer face made of aluminium and an inner face, carrying out hard anodization of at least the outer face of the bowl. According to the method, at least one colouring step is carried out on the anodized outer face after hard anodization, said colouring step employing at least one water-soluble inorganic pigment.

Abstract: Provided is a cooking appliance. The cooking appliance includes a cooktop part on which a grill module for grill cooking is detachably disposed, a collection device for sucking an exhaust gas generated in the grill module, an exhaust device forcibly sucking the exhaust gas collected into the collection device to exhaust the exhaust gas to the outside, and a guide device for guiding the exhaust gas collected into the collection device to the exhaust device. The cooking appliance enables different types of food to be simultaneously cooked according to different cooking methods, and thus cooking time for food may be reduced and various demands of users may be met.

Abstract: A heating system for hot water and conditioned air uses electromagnetic energy created by one or more magnetrons operated by high voltage transformers. The heating system includes oil cooled transformers and magnetrons. Using radiators in the form of heat exchangers, heat recovered from the transformers and magnetrons is dissipated directly into the path of the return air and the air handler blower. The magnetron heating system includes a coiled conduit sized to allow complete heating of the fluid flowing therethrough. The conduit has a conical shape to allow upper magnetrons to heat the outside of the conduit and lower magnetrons to heat the inside of the conduit.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding gas flow patterns mix at and about the surfaces of the food product. The turbulently mixed gas flows are spatially averaged over the surface area of the food product producing high heat transfer, thereby optimizing speed cooking of the food product.

Abstract: A decorative serving container system that includes a serving dish, a ring element, and a cover element. At least two ring element handle portions extend outwardly from a ring element lip, wherein each ring element handle portion has a shape that substantially corresponds to the shape of a serving dish handle, wherein each ring element handle portion includes a handle skirt portion that extends downwardly from the handle portion and is formed to be positionable around at least a portion of a serving dish handle and provide frictional engagement of the handle skirt portion with at least a portion of the serving dish handle. The cover element has one or more handles formed to be at least partially received within a recess of the ring element.

Abstract: A mechanism for constraining a product package as it is conveyed through a microwave applicator. In one preferred embodiment, the conveyor is provided by a pair of parallel guide belts arranged to travel through a microwave applicator. The guide belts have a series of slots or other guide elements formed therein. The guide elements engage edges of the product packages. In one arrangement, the pair of belts are disposed on either side of a series of packages, and thus constrain the location of the packages in three dimensions.

Abstract: A cooking device has a casing 1, a heating chamber 8 provided in the casing 1, an exhaust tube 18 for guiding exhaust from inside of the heating chamber 8 through an electric component chamber 9 in the casing 1 to front face side, and a dew receiving container 4 that is provided on front face side of the casing 1 and that receives and diffuses the exhaust from the exhaust tube 18 to outside of the casing 1.

Abstract: A cooking containment barrier for use with a cooking product comprising: a screen, where the screen is made from a mesh material; and a plurality of anchoring means, where the plurality of anchoring means secure the screen over an opening into an inner cavity of the cooking products to ensure that the inner contents of the cavity remain in place. The cooking containment barrier may be square or circular shaped to completely cover the opening.

Abstract: Techniques for designing and creating energy efficient cookware are provided. In accordance with the techniques cookware can include a cookware base having a cooking surface and heating surface. The heating surface can have a pattern of fins forming heat exchange channels. The channel fins can improve energy transfer while providing even distribution throughout the cooking surface. Methods of making the energy efficient cookware are provided. Methods of direct forming channel fins by impact bonding and forging are disclosed.

Abstract: A cavity divider is provided for use within an appliance cavity to partition the appliance cavity into a plurality of sub-cavities. The appliance cavity has a sending coil. The cavity divider comprises a pick-up coil and a heating element, whereby the sending coil is configured to be inductively coupled to the pick-up coil, whereby an electrical current generated in the pick-up coil provides power to the heating element.

Abstract: A baking oven for producing baked molded products. The baking oven has an input station, a baking area and an output station. In addition, the oven has baking plates, which are arranged along a circulation path passing through the baking area, and a conveying device for the baking plates. The baking plates are in the form of susceptor plates, which can be heated inductively without contact. An induction heating device is provided in the baking area. This device includes at least one elongated inductor, which is arranged parallel to the circulation path of the baking plates and extends along the circulation path over a plurality of susceptor plates. The elongated inductor produces a large-area, broad magnetic field, which simultaneously inductively heats a plurality of baking plates in the form of susceptor plates without any contact.

Abstract: An apparatus for preparing a melon juice concentrate, such as watermelon juice concentrate, includes a finisher with brushes for separating melon flesh from melon rind including leaving at least 1/16 inch flesh on the rind and screens for separating juice from flesh. The apparatus also includes a steamer to reduce bacteria count on whole melon, a chopper for chopping melons into pieces less than about 16 inches square, an extractor for extracting juice from the flesh, and an evaporator for concentrating melon juice to form melon juice concentrate. The steamer includes a cylinder frame, steam jets directing steam through apertures in the cylinder frame at whole melon therein, and a motivator to move the whole melon along the cylinder frame. The apparatus can also process cantaloupe, honeydew melon, and other melon.

Abstract: A kitchen appliance includes a housing that defines a cavity. The housing has a housing rim defining an opening to the cavity. A heating or cooling element is disposed within the housing to heat or cool the cavity. A container has a generally hollow interior and a container rim. A lid is sized and shaped to at least partially cover the opening of the container when placed on the container. The lid has an exterior surface and an opposing interior surface. At least one latching mechanism or handle is operable to seal the contents of the appliance within the appliance.

Abstract: The cooking device of the present invention comprises a base material and a thin film that is formed on a surface of this base material, wherein said thin film contains silicon (Si), zirconium (Zr) and oxygen (O), and is such that when said silicon (Si) and said zirconium (Zr) are respectively converted to silicon oxide (SiO2) and zirconium oxide (ZrO2), the weight percent of said silicon oxide (SiO2) relative to the total amount of said zirconium oxide (ZrO2) and said silicon oxide (SiO2) is 50 weight % or less.

Abstract: A cooking apparatus is provided. The cooking apparatus includes a cooking cavity, an upper space formed above the cooking cavity, lateral side spaces formed to at opposite lateral sides of the cooking cavity, a rear space formed behind the cooking cavity, and a lower space formed below the cooking cavity. A fan provided in the rear space generates a cooling flow that cools components housed in the rear space. A cooling flow path extends from the rear space and into the upper space and lateral side spaces. Flow from the upper space enters the door to cool the door and is exhausted through a lower portion of the door. Flow from the lateral side spaces, which includes an exhaust flow from the cooking cavity, is guided to the lower space and exhausted. In this manner, the cooking apparatus can be completely cooled and cooking odors and heat appropriately exhausted by the cooling fan positioned in the rear space.

Abstract: A slow cooker including a housing, cooking vessel with a rim and a lid. At least one latching arrangement is disposed on the lid and a complementary engagement member disposed on a sidewall of the housing configured to selectively retain the lid in sealing engagement with the cooking vessel rim and the housing to inhibit leakage of the food stuffs from the interior of the cooking vessel. The at least one latching arrangement includes a base attached to the lid and an elastic tie down connected to the base having an elongated portion with a stop member formed thereon configured to engage the engagement member. The stop member engages the engagement member by extending the elastic tie down such that the stop member is moved past the engagement member and when the elastic tie down is released the stop member is restrained by the engagement member.

Abstract: A domestic apparatus, such as a cooking appliance, uses hydrogen and, optionally electrical heating, to cook food. The cooking appliance may have a cooking surface (e.g. a grilling surface) so as to result in an indoor barbeque, which may be used with no venting or reduced venting requirements.

Abstract: A food staging device particularly suited for shelled eggs, a method of storing shelled eggs, and a method of cooking shelled eggs are provided. The shelled egg staging device comprises an elongated body, individual receiving receptacles, a pour spout associated with each receiving receptacle, and a handle. The food staging device can be used to hold shelled eggs prior to cooking, for example. A method of storing shelled eggs in a shelled egg staging device is provided. A method of cooking the shelled eggs is provided and comprises containing shelled eggs in a food staging device and pouring the shelled eggs onto a cooking surface.

Abstract: A slow cooker appliance includes a lid, cooking vessel, housing and at least one but preferably two latching arrangements for securing the lid. Each latching arrangement includes a lid mount mounted on opposing sides of the periphery of the lid, a U-shaped member pivotally attached to the lid mount, and a rotating member rotatably connected to a housing mount disposed on a sidewall of the slow cooker housing, A U-shaped member is looped around the rotating member and a cammed surface on the rotating member urges against the end of the U-shaped member as the rotating member is rotated clockwise or counter-clockwise from an unlatched position to one of two possible latched positions. This creates a force in the U-shaped member that is transmitted to the lid mount. The lid mount urges the lid against a rim of the cooking vessel thereby securing the lid and the container to the housing.

Abstract: A toaster with an housing containing at least one toasting chamber accessible from the top, the housing having a side wall that includes a door mounted to pivot about a horizontal axis relative to the rest of the housing, the axis being in a lower part of the housing, the toaster further including at least one bread carriage spaced from the axis so that in the open position of the door, a portion of bread on the carriage projects out of the housing.

Abstract: An improved cooking device to assist in preparation of meals. A self-contained straining skillet allows the food to be cooked in a concave skillet insert containing a plurality of apertures, which may then be lifted to drain the grease and fat into the lower receiving skillet. Both the lining skillet and the receiving skillet may contain pour spouts to allow for effective transfer of grease. The receiving skillet, alone or with the lining skillet insert, may be used with standard size stove burners.

Abstract: Disclosed herein is a conditioning system for nutritional substances. The conditioning system obtains information regarding the nutritional substance to be conditioned, the desired conditioning, and the desired properties, including nutritional content, of the conditioned nutritional substance, and dynamically controls the conditioning in response to this information optimize the organoleptic properties of the conditioned nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: A cooking vessel includes an upper element that defines a cook surface and a lower shell that defines a heat surface for contact with a heat source during heating. The upper element and the lower shell are joined together such that the cook surface and the heat surface are retained in a fixed spatial relationship with each other and a gas-filled cavity is defined between the heat surface of the lower shell and the cook surface of the upper element. An optional temperature sensor may be placed in contact with the gas for cooking temperature readout. Heat is transferred from the heat surface to the cook surface through the gas contained in the gas-filled cavity. Improved heat distribution is accomplished by static and dynamic means of enhancing gas convection. This promotes efficient and even heat distribution at low weight.

Abstract: A hot and cold food holding appliance including (1) Positioning a heat transfer plate above the top of food holding pans forming the top surface of each food holding compartment. (2) Providing a heat transfer module to transfer energy to/from the food holding pans in each compartment. (3) Thermally isolating each heat transfer module from an adjacent heat transfer module. (4) Removable heat transfer partitions that can used to subdivide each food holding compartment into sections providing additional heat transfer capability along the sides of each food holding pan and blocking the flow of ambient air between the food holding pans. (5) A control system that regulates the temperature of each food holding compartment by sensing the temperature of each heat transfer module and adjusting the amount of heat energy to be transferred.

Abstract: Disclosed is a valve arrangement which includes a housing having a first conduit having a first discharge cross-section, a second conduit having a second discharge cross-section, and at least one valve seat within the interior chamber of the housing having at least one valve seat opening which cooperates with at least one valve disc. The valve disc is moveable between a closed position seated on the valve seat opening, and an open position spaced apart from the valve seat opening. There can be also provided an actuator for moving the valve disc between the open and closed positions. The valve seat opening has a cross-section that is larger than the discharge cross-section of the first conduit and/or the discharge cross-section of the second conduit. The cross-section of the valve disc is greater than the valve seat opening.

Abstract: Hot or Cold soup made fresh from scratch, can or concentrate is prepared in a suitable container and after its preparation is kept cool, blended and re-circulated for long term shelf life until a serving is requested. This serving volume of soup is automatically pumped and heated to serving temperature (hot soup) and served in a suitable container like a cup or a bowl. The entire system where the soup resides is always kept refrigerated. The only portion of the soup that is heated after its preparation is the one dispensed. If it is a soup that is served cold the heating prior to dispensing is by-passed.

Abstract: A human skin mask heating/warming device includes a case and an electrical heating device. The case includes an upper casing and a lower casing. One end of the upper casing is pivotally connected with one end of the lower casing. The upper and lower casings can be opened/closed to enclose a mask (pack) in the case. Alternatively, the case is integrally formed with the upper and lower casings or the upper and lower casings are integrally assembled with each other to form the case. One side of the case is formed with a slot or slit. The mask (pack) can be guided into the case through the slot or slit. The electrical heating device includes an electrical unit and a heating unit. The electrical unit provides a current to the heating unit for generating heat. The heating unit is disposed on the case for providing heat to the mask (pack).

Abstract: A food dispensing device having a frame with first and second sidewalls in spaced parallel relation that house a heating board and a slant board. The slant board is positioned below the heating board and both slope downwardly. Specifically, the heating board has a plurality of slots therein such that juice from a food product flows through the slots and onto the slant board. Adjacent and below the heating board and slant board is a flange that is positioned such that when a food product is placed on the heating board the food product rolls toward the flange and simultaneously juice flows from off the slant board into a juice tray disposed below the flange.

Abstract: A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

Abstract: A baking oven 10 comprising an oven chamber 11, heating elements 20, 120 for generating heat, a support 14, 114A for supporting one or more baking trays 30 in a baking tray position within the heating chamber 11. The oven has an active region 120 under the baking tray position and an inactive region 130 positioned outwardly of the active region 120, the heating elements 20 being positioned to provide substantially more heat to the active region 120 than to the inactive region 130 for more directly heating an underside of the baking tray position. The oven chamber 11 may also include second support 114B within the oven chamber for supporting one or more baking trays above the baking trays on the first support 14 and second heating elements 127 intermediate the first support and a second support for supplying heat to an underside of the baking trays on the second support 114B; the second support 114B being movable relative to the second heating elements 127 and coaxial with the first support 20, 114A.

Abstract: The present invention relates to a grill pan, which comprises a main body, an electrothermal tube disposed on the lower surface of the main body; wherein the electrothermal tube comprises an normal-temperature area for grilling food and an high-temperature area for burning smoking materials to generate smokes; the normal-temperature area and the high-temperature area are connected integrative, and the two ends of the electrothermal tube have an adapter connected to exterior power supply; there is a smoking box for containing smoking materials disposed on the main body corresponding with the high-temperature area. The present invention achieves the functions of roasting and smoking by only one heating source. That can reduce the cost of production and is convenient for use.

Abstract: Provided is a sealing gasket for a cooking utensil for cooking food under pressure, the utensil includes a vessel and a lid that define a cooking enclosure. The gasket having a heel from which at least a first lip projects that is provided with at least one escape window notch that passes through its thickness, and in that the first lip forms a differential movement member enabling the escape window notch to effect a relative movement relative to the heel when the pressure prevailing inside the cooking enclosure exceeds a predetermined threshold, which relative movement enables said escape window notch to open up a leakage orifice via which the cooking enclosure is put into communication with the outside of the utensil. Cooking utensils for cooking food under pressure such as a pressure cooker are provided.

Abstract: A method is provided of using a cooking appliance having a first heating assembly having a first cooking surface, a second heating assembly having a second cooking surface, and a guide post. The method includes causing the guide post to be placed into a receiving aperture. The method further includes translating the first heating assembly from a first operative position to a second operative position, wherein the placement of the guide post into the receiving aperture causes the first heating assembly to translate in a substantially linear manner and to be maintained substantially parallel to the second heating assembly during translation of the first heating assembly from the first operative position to the second operative position. The method also includes removing the guide post from the receiving aperture and causing the guide post to be placed in a resting aperture.

Abstract: A cookware system is provided having a container, particularly a cooking vessel, at least one downwardly directed receiver, and a non-coupling handle having a contact member at its end sized to the receiver, which combination provides increased safety and utility. By virtue of the downwardly directed receiver and the upwardly directed contact member, the handle of the cookware system contacts and drives the cooking vessel only during and for so long as the operator, the cook, provides upward force to the handle to temporarily engage the cooking vessel. Upon removal of the upward force from the operator, the handle disengages from the receiver, preventing the potential that a person, whether the operator, a child or another, could contact the handle and cause a spill or burn.

Abstract: Disclosed is a handheld salinity analyzer including a body, in which a circuit board and a battery are installed, a cell block provided with one end inserted into one end of the body and the other end on which a projecting part provided with a salinity sensor hole and a depressed part provided with a temperature sensor hole are formed, a salinity sensor inserted into the salinity sensor hole and provided with one end connected to the circuit board, a temperature sensor inserted into the temperature sensor hole and provided with one end connected to the circuit board, an ON/OFF switch installed on the end of the body, a light emitting lamp connected to the circuit board, and a body cover connected to the end of the body provided with the ON/OFF switch or to the cell block, and provided with an operating piece to operate the ON/OFF switch.

Abstract: A steam cooking apparatus includes a steam generating unit to generate steam from a supply of water, a steam container to cook food using the steam from the steam generating unit, a steam supply pipe coupled to the steam generating unit in order to supply the steam container with the steam generated by the steam generating unit, a steam pipe coupled to the steam container in order to supply the steam container with the steam passing through the steam supply pipe, and a steam pipe connection tube including a first connection portion coupled with the steam supply pipe and a second connection portion coupled with the steam pipe, the second connection portion coupled with the steam pipe being formed to have a diameter which is expanded toward the steam pipe so as to guide the steam pipe.

Abstract: A cooking apparatus has a divider storage portion capable of storing a divider to partition a cooking chamber. The cooking apparatus includes a main body, a cooking chamber defined in the main body, a divider detachably mounted in the cooking chamber to partition the cooking chamber, a drawer, which has a storage space therein, to be slidably extracted and retracted, a drawer receiving space defined beneath the cooking chamber in the main body to receive the drawer, and a divider storage portion arranged adjacent to the drawer receiving space to store the divider removed from the cooking chamber.

Abstract: A speed cooking oven is disclosed comprising a cooking cavity, thermal heating source, air movement and directing means, air delivery means, and a vent assembly. Hot gas is circulated to and from the oven cavity via air delivery means such that turbulently mixed glancing, conflicting and colliding gas flow patterns mix at and about the surfaces of the food product. The turbulently mixed gas flows are spatially averaged over the surface area of the food product producing high heat transfer, thereby optimizing speed cooking of the food product.

Abstract: A slow cooker includes a base having a heating element coupled thereto, a cooking vessel removably positioned in a compartment defined in the base, and a removable lid coupled to the cooking vessel. The cooking vessel has a cooking chamber defined therein. The removable lid includes a first panel that is configured to pivot between an open position in which access to the cooking chamber is permitted and a closed position in which access to the cooking chamber is prevented. The removable lid includes a second panel that is also configured to pivot between an open position in which access to the cooking chamber is permitted and a closed position in which access to the cooking chamber is prevented.

Abstract: A method of producing cooked rice is disclosed, by which taste and mouthfeel, as well as the aging resistance, of the cooked rice are improved. In this method, process of cooking rice is carried out intermittently in a plurality of steps, interposing one or more cooling steps during the cooking process. In each cooling step, the rice is not heated. Each cooling step is carried out for 1 to 10 minutes at an inner temperature lower than the inner temperature during heating by 0.1 to 10° C. After the final cooling step, the final heating step is carried out to finish the rice-cooking process.

Abstract: A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate connected to an interior wall of the vessel, and a space between the baffle and the wall. The stirring apparatus includes a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel, and a shaft removeably connected to the motor and extending into an interior space of the vessel. The stirring apparatus includes a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel; and a multi-bladed propeller secured to the shaft. A position of the propeller along a length of the shift is adjustable.

Abstract: A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate fixed to an interior wall of the vessel. The stirring apparatus, includes: a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel; a shaft connected to the motor and extending into an interior space of the vessel; and a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel.

Abstract: The present invention relates to enameled-heated cooking utensils with a non-stick ceramic coating layer, and a preparation method thereof, wherein enamel layers are formed on both sides of a main body of heating cooking utensils which is made by using an iron and steel material such as cast ion, steel, cold rolled steel plate and the like, and a non-stick ceramic coating layer which emits anions, radiates far infrared rays, is nonadhesive and does not harm the human body, is formed on the outer surface of the enamel layers. The surface roughness of the enamel layers is improved by sandblasting the outer surface of the enamel layers or forming an enamel layer containing silica fine particles on the outer surface of the enamel layers after forming the enamel layers on the outer portion of the main body made of an iron and steel material, and the adhesive force between the enamel layers and the non-stick ceramic coating layer is enhanced by forming a non-stick ceramic coating layer on the outer surface.