Abstract: The present invention relates to a water magnetizer including a permeance member and a cooking recipient. The permeance member consists of two parallel disks spaced apart each other by a plurality of partitions located along the periphery of the disks, such that there is clearance between the two parallel disks. The permeance member is placed into the cooking recipient that is charged with water. Then, the cooling recipient is placed onto an electromagnetic heater. When the electromagnetic heater powers on, inner coils of the electromagnetic heater regularly vibrate at high frequency to change the direction of electric current and then induce a swirled magnetic field in the clearance. The water would be boiled by a lot of heat generated from electron movement in the induced magnetic field.

Abstract: A cooking apparatus comprising a heatable component insulated by a heat insulating material, wherein the heat insulating material comprises a plurality of metal sheets that are spaced apart from each other by a separator.

Abstract: An improved breadmaker capable of maintaining the freshness of the bread baked for a period of time. A temperature sensor and a humidity level sensor located inside the breadmaker monitor the ambient conditions inside the baking chamber. In response to these sensors, a controller operates one or more heaters and humidifier to maintain a predetermined temperature and humidity level inside the baking chamber.

Abstract: In a method and apparatus for roasting and cooling coffee beans, in which suppress as much as possible the dispersion of aroma components contained in roasted coffee beans right after roasting or gases and also chemical changes, thereby providing coffee beans having far improved quality compared to the prior art products, the cooling unit is characteristic of forming a sealed cooling space, which comprises gas-tight cooling vessel, dust collector unit, cold air generator and air circulation path connecting together these components and sealing them from external atmosphere.

Abstract: A cooking apparatus comprising a heatable component insulated by a heat insulating material, wherein the heat insulating material comprises a plurality of metal sheets that are spaced apart from each other by a separator.

Abstract: Use of silicone for the manufacturing of confectionery molds and baking receptacles in general. The silicone may be a heat-curable elastomer of the type intended for applications in contact with foodstuffs, advantageously methyl-vinyl-polysiloxane, and it may be obtained by a process of cross-linking with platinum.

Abstract: The invention relates to compositions and methods for reducing food deposit adhesion to cookware. More specifically this invention relates to a resin composition having a glass transition temperature of at least 180° C. containing an amount of at least one additive selected from fatty acid esters, fatty acid amide, anionic surfactant, or a mixture containing at least one of the foregoing to reduce food deposit adhesion on cookware made from the composition. The invention also relates to a method for providing plastic cookware having reduced food deposit adhesion.

Abstract: Use of silicone for the manufacturing of confectionery molds and baking receptacles in general. The silicone may be a heat-curable elastomer of the type intended for applications in contact with foodstuffs, advantageously methyl-vinyl-polysiloxane, and it may be obtained by a process of cross-linking with platinum. The operation of removal of the baked product from the mold is simplified; further, the molds can be easily made in any desired shapes and handling of the molds is improved.

Abstract: The diagnostic system of the present invention monitors and accumulates the thermal signatures or characteristics during at least one operational mode of the cooking appliance. These thermal signatures or characteristics are collected--through the same temperature sensor used to regulate the temperature of the cooking appliance--and then stored in, for example, a look-up table. Advantageously, this may be accomplished without the need of special sensors or interface boards. The thermal signatures or characteristics may include first order or higher order temperature gradients, as well as temperature profiles. The stored thermal signatures provide a baseline from which the diagnostic system can detect and identify whether the cooking appliance is working under normal operating conditions. In an alternative embodiment, the diagnostic system monitors and accumulates the cooking profiles for either a single food product or a plurality of food products.

Abstract: A baking pan kit includes a lower pan portion and an upper pan portion removably connected to the lower pan portion via a effectively steam-proof seal, the upper pan portion having an upper surface provided with an opening. The upper surface has an area surrounding the opening which is continuous and free of perforations. A plurality of panels are alternatively connectable to the upper pan portion over the opening. At least one of the panels is provided with a plurality of perforations disposed in a predetermined array, the one panel being connectable to the upper pan portion in an essentially steam-proof seal to define, with the lower pan portion and the upper pan portion, a substantially sealed chamber with the perforations communicating with the chamber.

Abstract: In a baking method, a piece of dough is deposited on a substantially horizontal support surface provided with at least one perforation so that the piece of dough covers the perforation. The surface together with the piece of dough are moved into a heated enclosure, wherein the surface and the piece of dough are maintained for a predetermined period of time. During at least a portion of that period, steam is fed through the perforation so that at least some of the steam enters the piece of dough through a lower surface thereof. This method is implementable in a batch type baking process or a continuous conveyor process.

Abstract: The diagnostic system of the present invention monitors and accumulates the thermal signatures or characteristics during at least one operational mode of the cooking appliance. These thermal signatures or characteristics are collected--through the same temperature sensor used to regulate the temperature of the cooking appliance--and then stored in, for example, a look-up table. Advantageously, this may be accomplished without the need of special sensors or interface boards. The thermal signatures or characteristics may include first order or higher order temperature gradients, as well as temperature profiles. The stored thermal signatures provide a baseline from which the diagnostic system can detect and identify whether the cooking appliance is working under normal operating conditions.

Abstract: A passive injector including, a flow generator having a first inlet for gas or vapor at a first pressure and an outlet for gas or vapor, a mixing region having an inlet for the gas or vapor leaving the flow generator at supersonic velocity and a second inlet for a liquid at a second pressure, wherein liquid is incorporated into the flow of gas or vapor while maintaining supersonic velocity and a primary flow tube section aligned with an outlet of the mixing region and having an inlet and an injector outlet, the inlet of the flow tube being preceded by a gap surrounded by a cavity, wherein the flow velocity of the mixture is supersonic at the inlet of the primary flow tube section and the supersonic flow changes to subsonic flow within the primary flow tube section.

Abstract: A titanium nitride film forming method employing an ion-plating method to produce good decorative properties, to a titanium nitride film forming method which can maintain the stability of the color tone even under high temperatures, and to the vessel obtained through the above methods.

Abstract: Computer controlled cooking apparatus for extending the life of shortening utilizing a host computer to lower the average temperature to which the shortening is subjected, a cooking computer within each cooking apparatus to determine when a filter operation should occur based upon how many of each of a plurality of foods have previously been cooked, a technique for locking out future cook cycles until a filter operation has occurred so that the quality of the shortening is maintained, and a technique to prevent shortening from burning by ensuring that the solidified shortening is gradually melted before it is subjected to the much higher power. Additionally, a cooking profile for each food is utilized in order to determine if food being cooked during a power failure may continue to be cooked when the power is restored or if such food may be discarded.

Abstract: A method for producing an aerated confectionery foam from a sugar solution and a foam-promoting solution. The aerated confectionery foam is produced batch by batch using a boiler and a beater. The sugar solution is boiled in the boiler and transferred to the beater. The aerated confectionery foam is formed from the foam-promoting solution and the boiled sugar solution, and removed from the beater through pressure application. The foam-promoting solution is beaten in a vacuum either by itself or along with the boiled sugar solution. The pressure in the beater during the beating procedure is sub-atmospheric. The aerated confectionery foam is produced with small and finely distributed bubbles. The pressure during beating the foam-promoting solution differs from the pressure at which the aerated confectionery foam solidifies.

Abstract: An arrangement for batchwise production of aerated sugar masses, in which a separate cooker is connected to a pressure beating machine for boiling a sugar solution to be aerated at atmospheric pressure without subsequent vacuum treatment in the cooker. The boiled solution is transferred into the pressure beating machine where it is vacuumized by an additional boiling under vacuum to obtain a substantially viscous sugar mass. The solution in the pressure beating machine is then mixed after vacuumizing with added whipping agent solution. Thereafter, the mixed solution is beat in the pressure beating machine, and compressed air is added to produce an aerated sugar mass that consists substantially of cooked and vacuumized sugar solution, whipping agent solution, and air. The vacuumizing and the beating are carried out only in the pressure beating machine. The vacuumizing reduces the water content of the sugar mass through vaporization.

Abstract: Balanced cookware construction is set forth wherein the typically unbalanced construction of cookware is balanced by the inclusion of counter-balance weight material sandwiched within a forward portion of cookware diametrically opposite the securement position of handles to such cookware. The counter-balance material is secured between laminated layers of the cookware for ease of cleaning, storage with comparable utensils, and effecting complete surface positioning of the underside of cookware to a heating surface utilized with cookware.

Abstract: A cooking apparatus including a cooking vat and a hinged lid responsive to a control mechanism and provided with devices for vacuumizing and pressurizing the vat, respectively. The hinged lid includes a single opening lined with a tubular sleeve communicating at its lower end with the vat and, at its upper end, with a device for selectively communicating the vacuumizing or pressurizing device with the vat. The vacuumizing and pressurizing devices include a fixed member secured to the top surface of the lid which cooperates with a movable member for selectively connecting the vat to the vacuumizing device or the pressurizing device, as a function of cooking requirements. The pressurizing device is further provided with a safety valve.

Abstract: The invention relates to a process for the production of bread crumbs from a starch-containing raw material characterized by the raw material being humidified to a water content of 20 to 50% by weight while forming agglomerates, the agglomerates being baked under the influence of humid heat and subsequently dried. Bread crumbs of a desired agglomerate size are obtained from the dried product, if necessary, after granulation.

Abstract: Non-porous, Alfred shale terra sigillata coated ceramic utensils, such as cooking pans, pots, plates, cups and heating and serving dishes, having non-sticking food-contacting surfaces are provided for use in the preparation and/or serving of foodstuffs. The ceramic utensils comprise a ceramic body and an Alfred shale terra sigillata coating on said body, both body and coating preferably being made from Alfred shale.

Abstract: Terra sigillata coated ceramic cookware vessels, such as bread pans. Bread baked in such pans has the taste and physical qualities of bread baked in a brick oven. In addition, the baked bread releases easily from the pan.

Abstract: An oven, which maintains food at a low temperature to preserve its properties for subsequent unattended cooking at high oven temperatures, is cooled and heated by a flowing liquid thermal exchange fluid which is cooled and heated by flowing through thermal sources separate from the oven. Within a food processing compartment of the oven, heat is exchanged between an enclosed chamber heat exchanger and the food by air convection.In a preferred embodiment, the oven is one of a plurality of domestic appliances similarly heated and cooled by a liquid thermal exchange fluid. The oven and the other appliances share in common an assembly of thermal reservoirs which provides thermal exchange fluid under pressure at substantially the temperatures of the thermal reservoirs which include a hot and a cold reservoir.

Abstract: Non-porous, Alfred shale terra sigillata coated ceramic utensils, such as cooking pans, pots, plates, cups and heating and serving dishes, having non-sticking food-contacting surfaces are provided for use in the preparation and/or serving of foodstuffs. The ceramic utensils comprise a ceramic body and an Alfred shale terra sigillata coating on said body, both body and coating preferably being made from Alfred shale.