Abstract: A method and apparatus for slicing of foodstuffs is provided that has a rotatable disc with a radial slot, a knife blade projecting above the rotatable disc, an angled chute for conveying foodstuffs, and an orifice between the chute and the rotatable disc. The orifice has a shape that decreases in width in the direction of rotation of the rotatable disc.

Abstract: A method of operating a blanching system includes steps of automatically sampling a blanching solution and mixing the sampled blanching solution with a reagent that is formulated to change at least one property according to a concentration of a metal ion in the blanching solution. This property is automatically sensed with an automated sensor and a controller is used to automatically control a concentration of metal ions in the blanching solution in response to a signal that is received from said automated sensor.

Abstract: Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.

Abstract: An apparatus (10) for preparing meals, which is suitable in particular for use on board a commercial aircraft, includes a meal preparation unit (12) and a supply unit (14). The supply unit (12) includes a fuel cell system (16) having a fuel cell (18) and is equipped to supply the meal preparation unit (12) with water produced by the fuel cell (18).

Abstract: A water level sensor (91) is provided in an auxiliary tank (39) whose bottom portion communicates to a bottom portion of a pot (41) for generating steam and which is opened to the atmosphere. When water in the pot (41) keeps boiling and the stop time of a pump (35) reaches a predetermined time (e.g., 60 sec.), the pump (35) is driven for a predetermined time (e.g., 6 sec.) to supply water to the pot (41). This temporarily suppresses the boiling of water in the pot (41), lowering a steam pressure in a space formed by an external circulation passage (60), a heating chamber, and the pot (41). The water level in the auxiliary tank (39) then returns to a normal one, making it possible to correctly detect the water level in the pot (41).

Abstract: A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.

Abstract: A fryer filtration arrangement utilizes certain automated components.

Abstract: A fryer unit includes a boil-out drain path that does not require boil-out fluid to pass through a pump.

Abstract: A steam generator for cooking devices has a vessel and a heating device. Water to be evaporated is contained within a free volume of an inner chamber of the vessel, which forms a water-guiding region. This water is heated through a heating device at least up to boiling temperature, whereby steam is generated that flows along a steam-guiding region of the vessel. The heating device is a thick-film heating device applied to the surface area of the vessel on the water-guiding region. Both the water and the steam flowing past cool the heating device as the water level drops.

Abstract: A griddle for cooking a food product includes an upper surface, a lower surface, a first side, a second side, a front side and a rear side. A serpentine passageway is formed on the lower surface. A collector tank is secured directly to the lower surface adjacent to the first side of the griddle. The collector tank is in communication with the serpentine passageway formed on the lower surface. A boiler is secured directly to the lower surface adjacent to the second side of the griddle. The boiler is in communication with the serpentine passageway formed on the lower surface. Heat may be applied directly to at least one of the collector tank and the boiler for heating a fluid disposed therein and supplying the heated fluid to the serpentine passageway for providing heat for cooking a food product disposed on the upper surface of the griddle.

Abstract: There is provided a highly safe steam oven capable of controlling the amount of steam generated appropriately. Water dripped from a water feeder to the inside of a cooking chamber is converted into steam by a heater in the cooking chamber. The thus generated steam in the cooking chamber is discharged through a steam channel which keeps the inside of the cooking chamber connected to the outside of the steam oven. The temperature of steam passing through the steam channel is measured by a steam temperature measuring device. The amount of water fed from the water feeder is controlled in response to the measured temperature.

Abstract: A cooking device has a cooking chamber as well as a cooking chamber outlet for a fluid. An air trap is provided downstream of the cooking chamber outlet. A device outlet is arranged in turn downstream of the air trap. A water reservoir is located in the air trap. A connection pipe leads from the water reservoir in the air trap into the cooking chamber. Associated with the connection pipe is a transport means, which permits a controllable supply of fluid from the water reservoir in the air trap into the cooking chamber.

Abstract: A deep fat fryer able to quickly cook food items, in about one-third to one-half of a typical cook time in the art for corresponding food items, includes a high powered, preferably high efficiency heating unit utilized to establish a cooking oil temperature in the order of about forty or more degrees Fahrenheit above a typical cook time, while preferably remaining lower than or equal to 410° F. A controller regulates the heat input from the heating unit so as to keep the temperature of the oil from dropping drastically after a product to be fried is placed in the oil for cooking. The amount of cooking oil employed is minimized. A sensing arrangement is utilized to input sensed operating conditions to the controller in order to maintain a desired operating temperature and oil level.

Abstract: The fryer (1) comprising a rotatable cooking basket (4) and an oil container (3) has air heating means (19) and forced circulation means (13) of the heated air through the basket for at least partially cooking the food product contained in the basket.

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: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container, a cooled liquid container and a piped water delivery point with the aforementioned cooking tanks. In this way, the tanks can be filled and emptied independently and the food items contained therein can be subjected to successive baths for different periods of time and at different temperatures, at least one of the baths being a cooking bath and the other a cooling bath. According to the Invention, each of the aforementioned cooking tanks comprises at least one lateral opening which is equipped with impervious sealing means and which is used to load/unload the food items using the above-mentioned loading/unloading means.

Abstract: An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a frequency higher than a power line frequency to the electrode.

Abstract: The replacement of used cooking fat in frying devices which comprise a container for the items which are to be cooked and a cooking device, i.e. a frying drum, requires a considerable amount of time and cleaning energy. The loss of cooking fat can also soil the place where the frying machine is installed. The invention thus relates to a frying device whereby the disadvantages of the known frying devices with a cooking fat outlet are avoided since the cooking drum, in the inventive frying device, is exchanged with the cooking fat.

Abstract: A remote controllable automatic apparatus for preparing fried potato product from dehydrated potato, frying the potato product prepared with addition of at least water in subsequent operational cycles. The apparatus comprising a frying unit with a frying oil container and electric means for heating the frying oil; and also including electronic sensors (2) for measuring and storage devices for registering selected parameters of the frying process. Further comprises a status register (3) for storing status data and frying parameters relating to actual and former operational cycles, and also enabling data; and an interface (4) connected to a telecommunication network (7) for on-line transmitting and for on-line modifying the status register (3) content.

Abstract: A cooker for use by troops on deployment comprises a container 10 for cooking fat sitting upon a heating chamber 12. The heating chamber 12 has a back wall 14 formed with an aperture 16 to receive a burner and a front wall 18 formed with an exhaust port 20 communicating with a chimney 22. The heating chamber has side walls extending between its front and back walls 18 and 14. The container has a hinged lid 28 which folds to present a rack 30 for food frying baskets (not shown). The cooker is configured and arranged so that flame from the burner does not contact the container 10 and heat is diffused over the container 10, whereby cooking fat therein is not locally overheated.

Abstract: Apparatus, systems, and methods of extending useful life of food treating media by inhibiting its degradation through application of electrons are disclosed. Application may be automatic and responsive to monitoring quality parameters of a medium. The apparatus, systems, and methods are retrofittable to existing food treating apparatus.

Abstract: Devices for reforming frying oil in a cooking vessel for the purpose of prolonging the freshness and usable life of the frying oil. The devices include beads that come into contact with the frying oil and reform the frying oil at ordinary temperatures, where each bead has a coating that is formed on the surface of a substrate and acts as a reforming catalyst. One of the devices includes a mounting adapter having flanges to mount on a pair of heating pipes or heating surfaces of a cooking vessel, a bead container for containing the beads; and hook brackets connected to the bead container and configured to couple to the mounting adapter so that the bead container is suspend to the mounting adapter during operation. The bead container has perforations on its walls to make the beads contact with the frying oil.

Abstract: [Object] An object of the present invention is to provide an extremely practical and innovative food product heat treatment method capable of performing the same heat cooking and heat sterilization as that of the conventional technique while enhancing economy and productivity in comparison with the conventional technique. [Means of Achievement] The food product heat treatment method is characterized in comprising placing a food product (2) in a hermetically sealed vessel (1) in which a prescribed vapor pressure is maintained or can be maintained; injecting a heating liquid heated by a heating source (8) to 100° C.

Abstract: A cooking utensil having five layer members which includes a first diaphragm member and a second diaphragm member, at least one thermostat set wherein said at least one thermostat set is situated within first layer, at least one heat sensor, wherein said at least one sensor comprises of a liquid which is sensitive to heat, a thermal induction actuator (81), which selectively closes said first diaphragm member and second diaphragm member according to temperature of the outer member of bottom of intermediate member. A hot air passage formed vertically in a part of the circumference between the sidewalls of the outer member and outer member of third layer, which causes the passage of hot air, a cool air passage formed vertically in a part of circumference between the sidewalls of outer member and inner member of second outer member which causes entering of cool air.

Abstract: A pressure-detection method and detection device for electric pressure cooker is used for detecting continuously and accurately to control the pressure in the electric pressure cooker. The method comprises that a strainometer is provided on the periphery of a cooking pot of the electric pressure cooker, and a transmission arm is utilized to sense the expanding amount of the cooking pot and converts the expanding amount into a displacement, then makes the elastomer of the strainometer distorting; the distorting elastomer generates subsequently a controllable electric signal due to the electric characteristic of a sensitive foil, and the controllable electric signal is delivered to a central control unit, then control signals and display signals are outputted by the central control unit. The detection device comprises a strainometer, a transmission arm, a central control unit and the like.

Abstract: A fryer includes: a housing; an oil vat; a combusting and heating unit; an operational panel provided at a front face of the housing; and an exhaust pipe provided at a rear of the oil vat. A cooling path is defined at a rear of the operational panel in the housing. An external pipe is provided at a rear of the housing to surround the exhaust pipe and has an exhaust port of which the sectional opening area is narrowed at an upper end of the exhaust pipe. An air passage is defined by the housing and through which the cooling path and the external pipe are connected.

Abstract: A cooking apparatus, as in a domestic fryer, includes a stacked shell, cooking pot and basket combination. A heater element extends into the cooking pot and has a generally horizontal portion suspended above the pot bottom and supported by a support platform as in a volume reduction step-in region in the cooking pot and/or a removable basket support platform. The pot holds sufficient cooking fluid to provide for deep frying large food items as in a whole turkey (e.g., 3.63 Kg to 8.16 Kg). An embodiment includes a drain spigot with adjustable drain spigot cover assembly. The heating device includes a combination control unit and heating element that is releasably supported by the shell with a fail-safe electrical disconnect connection. The basket support platform and one or more temperature sensors are connected to the heating element and thus removable as well. The cooking pot has an edge recess for receipt of the heating element and for pot drainage.

Abstract: A cooking apparatus and a method of controlling steam cleaning thereof realize optimal cleaning performance by maintaining an internal temperature of a cooking chamber at a temperature suitable for steam condensation at the time of cleaning the inside of the cooking chamber using steam. The cooking apparatus includes a cooking chamber, a steam supplying unit to supply steam into the cooking chamber, a temperature sensing unit to sense an internal temperature of the cooking chamber, and a control unit to compare the sensed internal temperature with a reference temperature and operate the steam supplying unit if the internal temperature of the cooking chamber is less than the reference temperature.

Abstract: A steam cooking system includes a steam cooking chamber having an access door and a drain for draining condensate from the steam cooking chamber along a drain path. A steam generator unit heats water to generate steam. The steam generator unit is connected for delivery of steam from the steam generator to the steam cooking chamber via a first steam path during a cooking operation. The steam generator unit is also connected for delivery of steam from the steam generator to the drain path via a second steam path during a steam flushing operation.

Abstract: A method and apparatus for filling a steam chamber. In one exemplary embodiment, a steam chamber is placed in selective communication with a vacuum pump and a heat transfer medium, such as a source of deaerated water. The steam chamber is then placed in communication with the vacuum pump, which draws a vacuum on the steam chamber and begins removing air from the interior thereof. Once a sufficient vacuum has been drawn on the steam chamber and substantially all of the air removed therefrom, the steam chamber may be placed in communication with the heat transfer medium. In one exemplary embodiment, the heat transfer medium is deaerated water. A predetermined amount of heat transfer medium is then allowed to fill the steam chamber. Once the predetermined amount of deaerated water has been received within the steam chamber, a steam chamber may be sealed.

Abstract: An sensor for a monitoring oil in a deep fryer system having at least one fryer pot and a pipe directing oil to the fryer pot has a first sensor and a second sensor, and a first transmitter disposed for transmitting light through the oil to the first sensor and a second transmitter disposed for transmitting light through the oil to the second sensor. The sensor also has a processor for comparing a signal received from the first sensor and a signal received from the second sensor, wherein a notification is provided when a difference between signals exceeds a predetermined threshold.

Abstract: A system and method for automatic oil filtration and treatment with an enclosed filter medium.

Abstract: A heating cooker includes a steam generator for generating steam for heating cooking, a removable water tank for storing water to be supplied to the steam generator, a pump 35 for supplying water from the water tank to the steam generator, a drain valve 70 for draining water within the steam generator into the water tank, a first timer TM1 which starts counting when water is supplied to the steam generator by the pump 35, and an operation panel 11 including a notification section for notifying of draining the water within the water tank. When the first timer TM1 has counted over a first specified time, the control unit 80 makes the operation panel 11 notify of draining the water within the water tank.

Abstract: In a steam cooker, for heating of a food which is a mass of granular matters or linear matters such as rice or chow mein, a steam superheater is not turned on or is turned on with a very weak electric power so that steam supplied from steam supply pipes (94A to 94C) is substantially not superheated. Steam of 80° C. to 90° C. derived from the steam supply pipe (94B) is jetted out right downward from an opening (111a) of a steam jet pipe (111). Then, steam located around an end portion of the steam jet pipe (111) in a tray-shaped case (51) is pulled in by steam jetted out from the opening (111a), so that a large amount of steam is jetted against a bowl of rice or a dish of chow mein. As a result, surfaces of, for example, rice grains are prevented from immediately going beyond 100° C., so that condensation at the surfaces of the rice grains is efficiently achieved, and supply of condensed latent heat and penetration of condensed water (hot water) to the rice grains is efficiently achieved.

Abstract: A pasta cooker has a base carrying a bowl having an electrical heater. A basket can move between a lower position immersed in water in the bowl and an upper position largely out of the bowl. A stirring element rotatably mounted on the basket carries a paddle projecting upward into the basket. A controller energizes the heater to bring the water in the bowl to a boil, then lowers the basket into it. The stirring element fits with a drive in the base so it can rotate and stir the water and any foodstuff in the bowl in the boiling water. After an interval preset in a timer elapses, the controller lifts the basket out of the bowl.

Abstract: An apparatus (1) for cooking foods, includes a support frame (3), a container (2) for food to be cooked, provided with a door (6) for introduction and withdrawal of the foods, and heating fluid supply elements, characterised in that the container is rotatably mounted on a fixed axis (4) of the frame (3); and in that it includes a motor rotating the container (2), foods contained within the container (2) being cooked by the heating fluid during rotation of the container (2).

Abstract: After a preheating operation is performed to raise an inner temperature of a heating chamber to a target preheating temperature (first specified temperature) by a first steam superheater of a steam temperature-raising device, a cooking operation is performed to raise, by the first steam superheater of the temperature-raising device, a temperature of steam obtained by heating of water in a steam generator by heaters 42A, 42B of the steam generator and then supply the steam to the heating chamber. In this process, when inner temperature of the heating chamber detected by an inner temperature sensor 81 during the preheating operation has come to or beyond a steam generation start temperature (second specified temperature) which is lower than a target preheating temperature, a control unit 80 decides that a steam generation start condition has been satisfied, and heats water in the steam generator by the heaters of the steam generator.

Abstract: A controller monitors water temperature in a pot (41) through a water temperature thermistor in a temperature sensor (48) while a water level sensor is detecting the water level in the pot. When the water temperature in the pot exceeds 110° C., the controller determines that the water level thermistor in the water level sensor (43) cannot perform normal detection, and drives the pump (35) to supply water. When water supply based on the temperature detected by the water temperature thermistor is carried out more than three times, the controller determines that scale has deposited on the water level sensor (43), and notifies a user of a scale cleaning request. In this manner, in the case of detection failure of the water level thermistor, it is possible to notify a scale cleaning request at an appropriate time by determining whether or not the detection failure is attributable to scale deposits.

Abstract: A homogenising and kneading mixer comprising a premixer (12) placed upstream from a kneader and at least two kneading screws (20, 21) in turn connected with a vacuum tank (37) feeding final compression screws (44), in which the kneader has a containment cylinder (19a, 19b) and respective kneading screws (20, 21) realised in portions of different diameter, a first portion of smaller diameter (19a, 20a, 21a) arranged at a pasta scrap feeding conduit (25) and a second portion of greater diameter (19b, 20b, 21b) arranged at the premixer (12).

Abstract: A method of operating a blanching system includes steps of automatically sampling a blanching solution and mixing the sampled blanching solution with a reagent that is formulated to change at least one property according to a concentration of a metal ion in the blanching solution.

Abstract: A system for cooking and then cooling food products by immersion in a heat transfer fluid, consisting of a vessel (200) to contain the heat transfer fluid and a system (500) for homogenization by blowing gas bubbles into the heat transfer fluid from a gas bubble formation system (530). The vessel (200) is closed by a cover (250) leaving a space above the maximum level of the free surface of the heat transfer fluid. Homogenization is accomplished by closed circulation of gas contained in the space above the heat transfer fluid which generates bubbles in the heat transfer fluid.

Abstract: A portable hot water dispensing machine, particularly suitable for dispensing espresso, that is compact, lightweight, requires minimal power to operate, and is readily transportable, and a method of dispensing hot water, such as espresso. Two-stage heating is utilized for reducing the boiler volume and power requirements. In addition, components are thermally insulated and are strategically spaced to maximize space and allow for portability.

Abstract: The inventive steam cooking method is designed to be carried out in a cooking oven (1) provided with a steam generator (2, 4). The steam generator (2,4) comprises a water evaporation vessel (201) and a heating unit (200) which is in thermal contact with the water evaporation vessel (201). The method comprises a cooking phase, during which the water supply for the water evaporation vessel (201) is regulated. Regulation of the water supply comprises the following phases: temperature increase is detected in the heating unit (200) whereupon the supply of water to the water evaporation vessel (201) is triggered in the case of said temperature increase. The supply of water for the steam generator (2, 4) is thus triggered on the basis of a simple, reliable detection which is adapted to mass consumer products.

Abstract: A multifunctional cooking oven for the preparation of food products including a cooking chamber, racks within the cooking chamber to support products to be prepared in the oven and a primary convection heat source. There is a drainable collection pan positioned below the racks to collect by-products rendered from the food products during preparation for later use. A steam source is positioned below the collection pan as well as a flavored smoke generator at the bottom of the preparation chamber. Airflow paths within the preparation chamber allow for the circulation of heat, steam and flavored smoke around the racks. The oven includes a programmable controller to control the primary heat source, the steam source and the flavored smoke generator that is programmed to operate any one of the heat source, the steam source and the flavor generator in any predetermined sequence, and for any predetermined duration of time to provide optimum preparation and flavoring of the products.

Abstract: A system for automatically filling and maintaining fryer pots with oil in a deep fryer having a deep fryer and a plurality of fryer pots disposed within the deep fryer. Each of the plurality of fryer pots contains a first temperature sensor and a second temperature sensor. The second temperature sensor is enabled to commence a filling cycle of a fryer pot in response to said first temperature sensor when said first temperature sensor senses a first predetermined temperature.

Abstract: A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Abstract: A batch cooking oven and process wherein food product, e.g. meat portions is batch cooked in a cooking chamber using heated air flow. A controller can vary the rate of movement and/or position of the dampers to change the flow path of the heated air through the cooking chamber and thus improve the cooking consistency of the food product. In various embodiments, the rate of movement and/or positioning of the dampers may be variably controlled and/or may be based on output from sensors in the cooking chamber that monitor a condition (e.g. product temperature, humidity, flow rate, temperature, etc.

Abstract: A steam generator, a heating cooker having the same and a control method of the heating cooker prevent the lowering of steam generation performance and generate steam within a short period of time while stably supplying water required for generating steam, a heating cooker having the steam generator and a control method of the heating cooker. The control method of a steam generator having a steam container, a steam heater and a water level sensor includes determining whether the steam container is subject to lack of water using the water level sensor, supplying water for a predetermined first time when it is determined that water in the steam container is less than a predetermined minimum level, and controlling a supply amount of water by additionally supplying water for a predetermined second time when a minimum water level is sensed in the steam container by the water level sensor after supplying water.

Abstract: A water level sensor, a steam generator having the same, a heating cooker having the steam generator and a control method of the heating cooker implement embodiments of the present invention. The water level sensor stably senses the change of a water level regardless of the production of scales. The heating cooker includes a cooking chamber in which food is put; a steam container generating steam to supply the steam to the cooking chamber; a water supply supplying water into the steam container; a steam heater heating water in the steam container; a water level sensor installed in the steam container to sense a change of a water level in the steam container; and a controller controlling the water supply in accordance with the sensor output value of the water level sensor, wherein the water level sensor has one electrode rod to detect a change in electrostatic capacity in accordance with a change of a water level.

Abstract: A starch-reducing rice cooker includes a pot containing a lower compartment and an upper boiling chamber having a top opening. A partition separates the lower compartment from the upper boiling chamber. A perforated basket is located within the upper boiling chamber for containing rice to be cooked, and is adapted to contain more than sufficient water to immerse the rice for cooking. A cover is provided. In one embodiment, the cover is also provided with a top opening having a sprayer, spraying cool rinsing water onto the rice within the basket, after cooking of the rice is complete. A discharge valve within the partition communicates between the upper boiling water chamber and the lower compartment. A detector is programmed to detect when boiling of water in the upper boiling temperature starts and to maintain boiling for a time required to properly cook the rice based upon the boiling temperature of the water.