Abstract: A water tank 104 includes a tank main body 130 for storing water therein, and a decorative plate 131 attached to the tank main body 130 and having a height H1 higher than a height H2 of the tank main body. A handle portion is provided in a decorative plate 131 side bottom face of the tank main body 130. At an upper end of the decorative plate 131, a holding recess portion 139 is formed so as to allow a user to hold a top face of the tank main body 130 while gripping the handle portion.

Abstract: A conveyorized toaster oven for cooking flat breads, pita and the like uses infrared energy, which raises interior temperatures of the oven. A metallic shell is formed around the oven, which defines an air duct. A blower is configured to force air through the duct to remove heat energy from the exterior surface of the oven cabinet.

Abstract: The present invention provides a cooking equipment comprising a pot, a body bracket, a rotation mechanism and a turning-over mechanism in which the pot is in shape of a barrel, a hemisphere or the like with an opening at its end, the rotation mechanism is connected to the pot to drive the pot to rotate around a rotation axis of the pot, the turning-over mechanism is connected to the pot to drive the pot to turn around a turning-over axis together with the body bracket, and when the cooking equipment is in its operating state, the angle between the rotation axis of the pot and horizontal plane is in the range of 0° to 90°.

Abstract: A food cooking surface for a cooking appliance, a method of producing that surface and a method of cooking food with a cooking appliance having that food cooking surface. The food cooking surface is made of a metal alloy of zirconium and of at least another metal, the zirconium content is not less than 75 wt %. In accordance with one embodiment of the invention, the alloy contains less than 10 wt % of elements added to zirconium.

Abstract: A carton includes inclined end panels that bring microwave susceptor heating materials at the carton ends into close proximity with an article accommodated within the carton. The carton is of relatively simple construction and may be stacked with other cartons.

Abstract: A bleed gas clean-up system for a re-circulating oven.

Abstract: The invention concerns a cooking apparatus (1) which includes a base (3) and a receptacle (2) that rests upon the base (3). According to the invention, the apparatus includes a skirt (14) that has a closed side wall (15) surrounding the receptacle (2) and extending vertically from the base (3) up to at least the free top end (16) of the side wall (5) of the receptacle (2).

Abstract: A cooking release material includes a layer comprising fluoropolymer. The cooking release material has a major surface having nucleation structures in a density of at least 10 per square inch. The cooking release material can include a reinforcement material, the layer coated over the reinforcement material. The cooking release material can include a second layer forming the major surface.

Abstract: A cooking device (1) has a vapor generating device (5) for supplying vapor to a heating chamber (2), a heater (14) for changing saturated water vapor generated by the vapor generating device to superheated water vapor, and a circulation fan (14) for circulating gas in the heating comber (2) through a circulation duct (10). A control device (60) for controlling the entire cooking device (1) performs, according to selection by a user, a bacteria elimination mode such as a resin tableware mode, a ceramic mode, or a kitchenware mode, and the modes have different water vapor temperature settings for different categories of objects from which bacteria are to be eliminated. When a bacteria elimination key (70) provided at an operation section (3b) is pressed, the cooking device (1) enters an operation for selecting among the bacteria elimination modes.

Abstract: Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.

Abstract: A baking article is provided that includes a substantially rectangular baking surface; a walled portion surrounding the baking surface, wherein the topmost region of the walled portion surrounding the baking surface is rolled downward and away from the baking surface to form a lip and define the outer edge of the tray; and a plurality of indentations formed in the walled portion surrounding the baking surface, wherein the plurality of indentations provides structural reinforcement to the baking tray.

Abstract: Food cooking surface for a kitchen utensil or cooking appliance, constituted by the surface of a compound fabricated starting from an alloy whose two principal components are zirconium and cobalt.

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: There has been conventionally a problem that when the searcher uses, for example, “dry wine” selected according to the searcher's preference as a search key, the searcher cannot be satisfied with the search result because wine entries stored in a database as “dry wines” depend on objective evaluation by another person. A sense database is created by using, as a subjective search index, sense parameter information such as potential variation caused by pungency obtained by a pseudo sensor irrespective of one's ability. Specifically the database comprises a sense information obtaining section for obtaining sense information by associating the sense parameter information acquired by the sensor with representative information, a sense information storage section, a search key obtaining section, and a searching section for searching the sense information storage section using a search key.

Abstract: A cooking and baking utensil includes a main body and a silicone layer attached to the main body. The silicone layer includes a silicone and at least one heat conducting metallic member mixed with the silicone. Thus, the food will not be stuck on the silicone layer during the cooking process. In addition, the heat conducting metallic member of the silicone layer directly touches the surface of the food to increase the temperature of the food during the cooking process so that the food is slightly burned or scorched by the heat conducting metallic member to present a yellow color so as to enhance the outer appearance of the food. Further, the silicone of the silicone layer is mixed with an antibacterial so that the silicone layer has an antibacterial effect.

Abstract: A fryer is set up in a cooking area of a restaurant or the like for use, and allows a standby temperature of cooking oil to be switched according to congestion of customers in a hall of the restaurant. The congestion of customers is evaluated by counting per unit time the count of an entrance switch when a customer enters the hall. When the count number per unit time is equal to or greater than a predetermined count, the oil temperature in a oil vessel of the fryer is set at a standby temperature T1 (degrees Celsius) allowing food materials to be quickly heated or fried. On the other hand, if the count is smaller than p1 times, the oil temperature is set at a standby temperature T2 (degrees Celsius) which is lower than the standby temperature T1 thereby conserving energy.

Abstract: The present invention relates in general to methods and apparatus for processing expandable food materials, and more particularly to methods and apparatus for low shear thermo-mechanical processing of food materials and unique pods for use in connection with such methods and apparatus. The invention can include cooker and extruder apparatus for the customized production of food products, including a compression module, a dryer module, and a control unit, that interact with the pods to produce desired food product.

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: The subject of this invention is a reactor for food processing in a composite geometrical shape, and a cover screwed in to the upper section, which principle of operation to generate high levels of temperature and pressure will be to utilize hot air supplied by a compressor in series with a heat exchanger, which conducted through 3 inputs designed in position and angle to, in combination with the helicoidally design of the interior and a relief exit, generate a hurricane like effect that maintains the food in constant movement during all the process cycle time. The reactor is equipped with entrance and exit fast action butterfly like valves activated by mechanical actuators and temperature and pressure sensors, all connected in a network and managed by a Programmable Logic Control that monitors the parameters and executes the actions by software.

Abstract: According to the invention, a steam generator is provided with a housing for forming a steam generating chamber, the housing having a steam outlet port. A heater plate is supported by the housing within the steam generating chamber. A water inlet valve is fluidly connected to the housing for selectively supplying water into the steam generating chamber whereby water is directed to the heater plate for conversion to steam. The heater plate forms a bottom wall of the steam generating chamber and is arranged to have a high point. The water inlet valve is opened and closed in accord with a duty cycle which alternates between two phases: a fill phase duty cycle and a steady state duty cycle.

Abstract: Apparatus useful for making pastry shells includes an annular baking ring having one or more vertical side walls and substantially planar opposite upper and lower ends that are open and disposed substantially perpendicular to the side walls and parallel to each other. The baking ring can comprise an extrusion of, e.g., aluminum, that is ground to the desired length between the parallel plates of a centerless grinder, and can incorporate a wide variety of plan-form shapes adapted to produce pastry shells having walls with corresponding plan-form shapes.

Abstract: The present invention is directed to a baking dish formed from a unitary non-metallic material. The baking dish comprises a flat tray portion of various shapes with handles extending from the sides of the flat tray portion. The handles are formed from the same non-metallic material that forms the other portions of the baking dish.

Abstract: The present invention is a container for use in baking and shipping food items. The container is formed of a paperboard material and includes a heat-resistant coating applied to all of the interior surfaces of the container. The coating enables a number of food items to be positioned within the container in contact with the coating such that the container and food items can be baked to properly prepare the food items therein. After baking, the container and food items can then be wrapped or otherwise packaged for shipment without transferring the food items to a separate shipping container. The container also includes a pair of end walls that are movable with respect to the container between retaining and dispensing positions to enable the container to be configured as serving tray for the items contained therein.

Abstract: A method and system for processing food products in a vessel includes the steps of introducing intermediate temperature water from a first reservoir into the vessel, circulating the water and emptying it back into the first reservoir. Next, hot water from a second reservoir fills the vessel, is regulated by circulation between the second reservoir and the vessel, and is emptied back into the second reservoir. Intermediate temperature water from the first reservoir is then reintroduced into the vessel, circulated and emptied. Then, chilled water or brine from a third reservoir fills the vessel, is regulated by circulation between the third reservoir and the vessel, and is emptied back into the third reservoir.

Abstract: In accordance with one aspect of the present invention, a cooking apparatus is provided. The cooking apparatus comprises a cooking surface, at least one grate, and a guard. The cooking surface includes at least one heat source and a control panel. The at least one grate is provided over a portion of the cooking surface. The guard is coupled to the at least one grate. The guard includes a first side and a second side. The first side of the guard is configured to deflect heat radiating from the at least one heat source. The second side of the guard corresponds with a sidewall of the cooking surface to form a channel between the guard and the sidewall. The channel is configured to create a thermal barrier between the at least one heat source and the control panel.

Abstract: A food cooking surface for a cooking appliance, a method of producing that surface and a method of cooking food with a cooking appliance having that food cooking surface. The food cooking surface is made of a metal alloy of zirconium and of at least another metal, the zirconium content is not less than 75 wt %. In accordance with one embodiment of the invention, the alloy contains less than 10 wt % of elements added to zirconium.

Abstract: The present invention relates to a food-cooking surface for a kitchen utensil or cooker, characterized in that this cooking surface is a coating containing at least 30% niobium. Advantageously, the coating contains zirconium or titanium, with a content of less than 70%.

Abstract: A multi-use cooker is disclosed. The multi-use cooker includes a cooking chamber having a cooking chamber interior. A charcoal/wood grilling section and a gas grilling section are provided in the cooking chamber interior. A burner coil and a rotisserie rack are provided in the gas grilling section.

Abstract: An apparatus is provided including a cooking device having a peripheral wall, a bottom, and a divider. The peripheral wall and the bottom typically enclose an overall chamber. The divider divides the overall chamber into a first and a second chamber. The apparatus may further include a lid which can cover the overall chamber. A timer device may be mounted to the lid. The timer device may be mounted to the lid so that the timer device is spaced apart from a top surface of the lid.

Abstract: The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).

Abstract: Outdoor cooking apparatus including a basin, a grate within the basin, a pedestal including a housing having a chamber and a container for a heat generating source. The container is preferably an insertable starter unit that is removably secured within the chamber and remains in place during cooking. The outdoor cooking apparatus is particularly useful for wok cooking as a wok may be placed on the grate such that a small diameter of very hot air is delivered from the insertable starter unit to the wok. The outdoor cooking apparatus may further be modified for other cooking purposes requiring a broader diameter of lower heat. This embodiment further includes a diffuser, preferably including a plate having apertures therein and a second larger planar grate placed within the basin above the diffuser.

Abstract: A burner system for a gas-burning cooking appliance includes an integrated valve which provides gas flow to both a pilot burner and a main burner. The integrated valve includes a main line valve to mechanically regulate the gas flow to the main burner, and a separate pilot line valve to mechanically regulate the gas flow to the pilot burner. The operations of the two valves are independent such that the operation of one valve does not regulate gas flow to the line controlled by the other valve.

Abstract: The concept of the invention is to spray a steam mist on loaves of unbaked bread while they are baking. The basic items comprising the invention are a baking stone on which loaves of bread rest, a lid which rests on the baking stone. Further, the lid has a relatively small opening for receiving steam from a steam generator which produces a superheated steam into the chamber formed by the lid and the baking stone. Steam is injected only at the beginning of the baking process and the lid is removed approximately ¼ to ? of the way through the baking process. The operator pulls a trigger on a steam generator and a stream of superheated steam is released into the steam chamber. Thus, the operator controls the volume of steam injected into the chamber.

Abstract: The invention concerns a cooking apparatus (1) which includes a base (3) and a receptacle (2) that rests upon the base (3). According to the invention, the apparatus includes a skirt (14) that has a closed side wall (15) surrounding the receptacle (2) and extending vertically from the base (3) up to at least the free top end (16) of the side wall (5) of the receptacle (2).

Abstract: A table equipped with a grilling system is provided. The table may include an opening, and a housing coupled to the table and having an opening in an upper portion thereof through which heat may be transferred to the opening in the table. Inclined lateral sides may extend upward from a bottom of the housing. Heat-source containers that contain a heat source may be coupled to the lateral sides. Holes formed on a bottom of the heat-source containers may be aligned with a plurality of holes formed in the lateral sides to allow air flow into the heat source containers, where the air is heated and drawn up and out through the opening in the upper portion of the housing.

Abstract: Food cooking surface for a kitchen utensil or cooking appliance, constituted by the surface of a compound fabricated starting from an alloy whose two principal components are zirconium and cobalt.

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 cooling 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 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 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 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 didactic cooking vessel which acts as an aid to a user who is unskilled in the preparation of a dish or recipe, and preferably intended for the preparation of “paella”, which basically features a circular shape and is formed by a base (2) and a perimeter wall (3) which delimit an internal surface intended to receive the ingredients where the vessel forms a brim (4) around the perimeter of said perimeter wall (3), whereon graphic characters (5) are applied; said characters are indications, as in a recipe, on how a particular dish should be prepared, and which also features a separation mark (8-11) which delimits an area proportional to the necessary quantity of one of the ingredients which make up the dish.

Abstract: An apparatus for cooking foods comprises a cooking device arranged for supporting and cooking a product, a heating device for transferring a cooking heat to the cooking device, a managing and controlling device for driving and controlling the heating device, the last comprising a plurality of heating elements positioned adjacent to respective portions of the cooking device and selectively drivable by the managing and controlling device such as to heat at least one of the portions of the cooking device and or regulate the cooking heat; a method for controlling and managing an apparatus for cooking foods comprising a cooking means device for supporting and cooking foods and a plurality of heating elements positioned adjacent to respective portions of the cooking device for transferring to the latter a cooking heat, comprises selectively activating at least one of the heating elements for heating a respective portion of the cooking device and/or to regulating the cooking heat.

Abstract: The disclosed bakeware for food products provides flexibility for de-molding a food product while providing sufficient rigidity for various baking uses. The bakeware can comprise one or more flexible receptacles for receiving food products in which the one or more receptacles have one or more side walls extending to a flexible rim portion and a plurality of handle portions attached to the flexible rim portion. Each handle portion can include at least one rigid insert adapted to maintain the shape of the bakeware.

Abstract: The subject of this invention is a reactor for food processing in a composite geometrical shape, and a cover screwed in to the upper section, which principle of operation to generate high levels of temperature and pressure will be to utilize hot air supplied by a compressor in series with a heat exchanger, which conducted through 3 inputs designed in position and angle to, in combination with the helicoidally design of the interior and a relief exit, generate a hurricane like effect that maintains the food in constant movement during all the process cycle time.

Abstract: The invention provides a dual thermometer system for the measurement and display of temperature data taken at two separate locations within an oven. In one aspect, the invention provides an elongated probe connected with a flexible electronic cable. The probe houses two temperature sensors—one for sensing internal food temperature, one for sensing inside oven air temperature. The sensors are space apart within the probe such that the one sensor can be positioned substantially within a food item and the other sensor can positioned substantially outside of the food item and within the oven. Signals from the sensors are relayed from the probe and through the cable; external electronics may attach to the cable to acquire the signals and display associated temperatures. In another aspect, signals from temperature sensors are relayed from the probe and through the cable to a first wireless termination.

Abstract: A closure apparatus comprises a collar 2 having a collar periphery and having a collar inner surface defining an opening 3, a closure 10, having a closure periphery, said closure 10 being for closing said opening 3, a bearing structure 7 being located around said collar periphery or said closure periphery, a locking ring 18 being mounted for rotation with respect to said closure 10 and said opening 3 on said bearing structure 7, so that said locking ring 18 is rotatable between a locking position for locking said closure 10 to said opening 3 and an unlocked position for permitting said closure 10 to be moved away from said opening 3.

Abstract: A cooking system having a cooking appliance and a remote computer. The cooking appliance has a programmable control module that controls a heating device. The heating device is in communication with and provides heat to a cooking location. The programmable control module is in communication with the remote computer unit via a wireless communication link. In a preferred embodiment, the remote computer unit is a Palm Pilot and the wireless communication link is an infrared (IR) link. Also, in the preferred embodiment, a temperature acquisition module is in communication with the Palm Pilot via a serial link. A temperature probe is connected to the temperature acquisition module. The temperature probe is in communication with the cooking location and senses the temperature of the cooking location. The sensed temperature is transmitted via the temperature acquisition module to the Palm Pilot. In a preferred embodiment, the Palm Pilot is used to transmit calibration instructions to the programmable control module.

Abstract: An improved processing method and system for producing tomato paste and other food products affected by viscosity. Tomatoes are processed into tomato juice. The juice is provided to a decanter that separates or fractionates the juice into two portions—a thicker, more viscous cake portion and a thinner, less viscous serum portion. The serum portion is concentrated by removing a portion of water using an evaporator such as a thin film or juice evaporator. The cake portion can be concentrated if necessary with a drier. The serum and cake portions are recombined to produce a tomato paste having improved color, texture, flavor and nutrition.

Abstract: Non-stick mold, tool or apparatus is used to convert a liquid or semi-solid material to an end product after the application of a predetermined temperature for a predetermined time. The non-stick mold, tool or apparatus includes a planar portion having at least one cavity. The cavity defined by a side wall that extends downwardly from the planar portion to a closed end. The non-stick mold, tool or apparatus is made from a blend of a fluoropolymer component and a food grade silicon rubber component.

Abstract: A heat transfer regulating mixture having a metallic component A with a melting point TA and a particulate ceramic component B which is non-wettable by the metallic component A, non-reactive therewith and which has a melting temperature TB which is higher than both the temperature TA and a desired operating temperature TD which is also higher than TA. The metallic component A and the particulate ceramic component B and the respective amounts will typically be selected to have a higher thermal resistivity above TA than below TA. The heat transfer regulating mixture may be incorporated in the heat transfer regulating device having the mixture within an enclosure having first and second contact faces.