Abstract: A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member.

Abstract: An electric fryer with an elevating mechanism, includes a housing, a top cover, a fryer body, heating elements, a food basket assembly, a temperature controller, a cutout fuse and a timer. The electric fryer also includes an elevating mechanism. It is capable of lifting or lowering the food basket automatically, thus realizing the automation of the frying process.

Abstract: A heating pot for decocting Chinese herbs, including a container on which Chinese herbs are to be contained, a heater received in the container so as not to contact the container, and a condenser installed on the opening of the container, for condensing important medicinal elements contained in vapor. The heater has a ray generation means for generating high temperature infrared rays toward the container, a main reflection means for reflecting the infrared rays to the container, and a follower member which has a lateral follower extending from the side of the heater for shielding the side of the condenser installed in the container, and an upper follower coupled to the top of the lateral follower for shielding the upper portion of the condenser.

Abstract: A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member.

Abstract: A conveyor belt system for transporting products through a bath of liquid, such as heated cooking oil in an oven, comprises a feed belt accommodated in a base frame and a top belt, located above the feed belt and accommodated in an auxiliary frame, for transporting the products through the bath of liquid between the top belt and the feed belt, as well an adjustable support mechanism for adjusting the distance between feed belt and top belt, which support mechanism comprises further adjustable supports by means of which the auxiliary frame is supported on the base frame. All supports are mechanically coupled to one another by coupling means for common adjustment thereof.

Abstract: Heating part of a steamer, composed of a base structure (1), a heating body (2), a main water reservoir (4) communicating with the heating body (2) and enclosing an air volume, a lid (10) closing the reservoir (4), a filling orifice (8) opening on an exterior wall of at least one of the base (1) and the lid (10), a wall (5) closing at least one part of the air volume enclosed by the water reservoir (4) and disposed between the heating body (2) and of the filling orifice (8), the lid (10) having at least one opening (14) provided for the passage of steam toward a cooking receptacle disposed above the lid.

Abstract: A molding tube for the production of a bread product formed around a skewer (37). The skewer (37) is used in piercing ingredients used for flavor. The skewer (37) then organizes where chosen ingredient flavors will appear in the final food product. The skewer (37) may also used as a utensil in eating the final food product. One embodiment of the invention is the replacement of skewer (37) with a assembly consisting of a store bought candy stick (50) which has been connected to a pointed portion (43) via a post (66) and a pointed end (79). All embodiments of the present invention require support for skewer (37). The support may come from an insert (56) located in the uppermost opening of molding tube (61). The insert (56) has a fossa (57) or a plurality of fossa (57). Skewer (37) is supported by inserting skewer (37) into a compatible fossa (57). The insert (56) also has a vent (45) or a plurality of vent (45) which allow expanding gases to escape molding tube (61) during cooking.

Abstract: The tamale and vegetable steaming device including a cylindrical pot portion having an open upper end and a closed lower end. A cylindrical insert is positionable within the cylindrical pot portion. The cylindrical insert has an open upper end, a closed lower end, and a cylindrical side wall therebetween. The cylindrical side wall has a plurality of apertures therethrough in a spaced relationship. The insert being positionable within the pot portion whereby the closed lower end of the insert is elevated above the closed lower end of the pot portion. The insert has a flattened arc portion extending a height thereof. The flattened arc portion creates a separation between the insert and the pot portion whereby water can be added to the pot portion through the separation.

Abstract: A food cooking apparatus is provided. It includes a first container, and a second container connected to the first container with a passage defined therebetween and communicating with the first container. An ultrasonically tuned basket is rotatably mounted in the first chamber. The first and second containers are pivotally mounted together, and pivot between a first, vertical position and a second, tilted position, causing a heated cooking liquid to flow from the second container to the first container. The basket is rotated in the first container for a predefined period of time. The first and second container are returned to the vertical position, while the basket is provided with an ultrasonic vibrating motion, in order to reduce the amount of fat in the food. Further, a method of ultrasonically removing cooking liquid from food is provided. An ultrasonically tuned flexible membrane, onto which food may be placed, is provided.

Abstract: A heating pot for decocting Chinese herbs, including a container for containing Chinese herbs, and a heater including a body provided with a predetermined space to prevent contact with the received container, for protecting the container, a ray generation member installed between the body and the container for generating high temperature rays, and a main reflection member installed on the inner surface of the body for reflecting the rays toward the container.

Abstract: A system enabling the performance of ecologic cooking of food, wherein a first ambient of heat tempered by humidity is built up, containing the food and being uniformly tempered from a second ambient consisting of hot water and/or steam, said device comprising an external container and its cover provided with a device for facilitating the regulation of aeriform fluids and/or steam, within said container there is an interchangeable internal container as an accessory in which food to be cooked is placed, the container and cover are fastened together by a semi-hermetic closing system, said cover having the regulation device for outlet of the aeriform fluid; the internal container is hanging, on at least one point, inside the external container permitting the isolation of food from red-hot metal, so that the food placed in said interchangeable internal container or first ambient of heat tempered by humidity are cooked by effect of heat produced from a second ambient consisting of water and/or steam, the second am

Abstract: The invention concerns a device for heating and/or cooking food comprising: a steam generator producing steam for heating or cooking food; a cooking container receiving a removable cooking basket provided with through apertures arranged in the proximity of the base to allow the steam through. The container being reversibly sealed at its upper end with a removable lid. The removable lid is provided with a through aperture to allow the steam generator to communicate with the container inside, and particularly the cooking basket inside. The container is provided with a through aperture arranged substantially near the top end of the wall defining it.

Abstract: The invention discloses a device for condensing steams from the vessel of a cooking apparatus, comprising a receptacle (31) containing a refrigerant (33) and in which is placed a conduit (35) comprising a steam feed inlet connected to the vessel, and an outlet for draining the condensed water. The receptacle is shaped as a sealed unitary plastic case (40) surrounding the conduit while leaving clear its inlet and outlet, the case comprising a filler neck (42) for the refrigerant which is hermetically closed by a sealing element (44).

Abstract: A multi heating zone cooking pot construction (10) including a receptacle unit comprising a receptacle member (20) having a base portion (21) and a peripheral sidewall (22) which are formed integrally with a divider unit (12) including a main divider wall member (30) and a secondary divider wall member (31) which divider the interior of the receptacle member (20) into segregated compartments (28, 29, 29') including an enlarged compartment (28) and two smaller compartments (29, 29'). The base portion (21) of each compartment is provided with a looped heat transfer coil (40) wherein the number of heat transfer loops (41) in at least two of the compartments (28, 29, 29') are different to produce more or less heat in the respective compartments (28, 29, 29').

Abstract: An electrical deep fryer has a pan, a housing, an electrical heating element, a compartment and a removable hinged lid. These components, except the heating element which is permanently fixed to the pan, are easily assembled, and dissembled for washing. The compartment incorporated all the electrical components for controlling and supplying power to the fryer that cannot be wetted without damage. Thus, the remaining parts of the fryer can be thoroughly washed when required, using a dish-washer if preferred.

Abstract: A new deep frying and serving implement for efficiently deep frying foods and being utilized as a serving tray. The inventive device includes a planar platter portion having a generally rectangular configuration defined by opposed long side walls and opposed short end walls. The platter portion includes an upper surface and a lower surface. A plurality of stainless steel rods extend outwardly of the lower surface of the planar platter portion. The plurality of stainless steel rods each have pointed free ends and spiraled threads extending upwardly from the pointed free ends.

Abstract: The vacuum-heat processing apparatus according to the present invention includes: a vacuum container forming a vacuum chamber; a hopper into which an object to be processed and a processing liquid adjusted to a first temperature are thrown, the hopper being arranged above and communicating with an intake port formed in an upper end portion of the vacuum container; a sealing member arranged between the hopper and the intake port of the vacuum container to keep the vacuum chamber airtight; a transport conveyor installed in the vacuum chamber below the intake port to receive at one end side thereof the object flowing down the hopper from the intake port through the sealing member and carry it to the other end side; a processing liquid showering nozzles installed in the vacuum chamber immediately above the transport conveyor to shower a processing liquid adjusted to a second temperature over the object on the transport conveyor; and a processing liquid tank containing a processing liquid adjusted to a third tempe

Abstract: A food cooking assembly, restaurant system and restaurant methods. The food cooking assembly and system act to lift food from a cooking medium, such as frying oil or boiling water. The assembly and system are reliable and easy to maintain. The system may be implemented with a retrofit to an existing cooking device.

Abstract: Improvements to a de-oiler apparatus, used to remove oil from food product chips after frying, include a perforated, inverted T-shaped baffle disposed in the inlet to the de-oiler and a flat, perforated plate disposed in the exit from the de-oiler. The T-shaped baffle and the perforated plate straighten the flow in the inlet and outlet regions, respectively, thereby decreasing the amount of steam which is lost from the chamber and reducing scattering of the chips, which hampers oil removal therefrom.

Abstract: The present invention features an electrical, frying appliance that uniformly cooks food items placed within its food basket. This frying appliance automatically immerses and extracts the cooking basket into and out of an aluminum oil bowl containing heated oil. In this fashion, the food in the basket is uniformly fried during the cooking cycle. The frying appliance contains a translationally movable basket that operates by a transmission wire driven by a shaft. The translational movement of the food basket allows the food in it to lie flat as it is immersed in the aluminum oil bowl. The food basket remains substantially horizontal during its movement between its immersed and non-immersed positions. In this fashion, the food items are prevented from shifting around in the frying basket. This allows the food to fry evenly within the basket and, when cycled, to be drained of oil periodically.

Abstract: The preferred embodiment comprises an improved pan (20) (FIG. 1) that can also be used as a steaming utensil on top of an ordinary pot; the pan comprises a receptacle (30) that has a flat bottom (32) and a side wall (34) whose top edge has a chord-truncated circular shape and a flange (42). The area defined by the chord-truncated circular shape is made as large as desired without voiding access to the pot below and without increasing the predetermined radius of the receptacle. The above preferred embodiment can also have a multiplicity of holes (33) in the bottom (FIG. 9). The preferred embodiment is not restricted to an outer pot of given radius; it can be used on top of a variety of pots with radii within a determined range. The combination of the pan and the pot below behaves effectively as a double-compartment vessel. If the lid of the pot below is placed on top of the flange, the steam is substantially diverted toward the receptacle.

Abstract: A kitchen appliance for heating foodstuffs with steam, comprising, in a housing (1) having a bottom (2) and a side wall (3), a cold water reservoir (4) supplying a chamber for the production of steam (5), supplying itself through a steam inlet (6), a cooking chamber (7) disposed on the housing (1) and adapted to receive foodstuffs. The housing (1) has in its side wall (3) a channel (8) communicating with the exterior of the housing (1) through a filling cover (12) and with the interior of the housing (1) through a flow opening emptying into the cold water reservoir (4).

Abstract: A rethermalization system for storage of prepared meals in a refrigerated state, rethermalization of the meals in accordance with a rethermalization program, and maintenance of the rethermalized meal at a desired serving temperature is disclosed. Refrigerated meals are placed within racks in a rethermalization cart that is retained in a refrigerated area. Beneath the trays are located heater shelves containing one or more heating elements to heat selected food items located on the tray. The carts incorporate controllers which, upon receiving a start signal, provide power to the heater shelves of the cart in accordance with a rethermalization program. The controllers are specially adapted to enable a user to provide various heater shelves on the same cart with different programs to compensate for temperature stratification and warm and cool areas within the refrigerated environment.

Abstract: A cooking device including cooking chamber, e.g. abraising pan, and a lid pivotally mounted to the chamber and arranged to be raised from a closed position to an open position and vice versa. The chamber includes plural sidewalls, each having a top edge lying in a common plane. The lid includes a top wall with an apron projecting downwardly from the top wall along the front and sides of its periphery. A pair of handles to raise and lower the lid are provided on the sides of the apron. A drip shield projects upward at an angle to the top wall of the lid along a rear portion of the periphery of the lid. The drip shield has a lower free edge which is spaced above the top edge of the cooking chamber when the lid is in the closed position to form a vent for excess steam to exit from the cooking chamber. The apron forms a convection flow space between it and the sidewalls of the cooking chamber.

Abstract: A cooking device includes a container, a collecting pan, a strainer member and a cover. The container and the collecting pan have base plates and surrounding walls that extend from the base plates. The surrounding wall of the container has an inwardly protruding middle section. The surrounding wall of the collecting pan includes a curved lower section that is connected to the base plate thereof and a top end formed with a horizontal outward extension which is provided with a plurality of vent holes and which is capable of resting on the inwardly protruding middle section when the collecting pan is disposed in the container. The strainer member has a base part capable of resting on the curved lower section when the strainer member is extended into the collecting pan. The cover is disposed removably on top of the container.

Abstract: A steam cooking device, which can be used for steam cooking bain-marie with descending steam, comprising a pot-like body defining a space for containing food to be cooked is described. The body has a central chimney-like projection with one or more holes at its upper end for the passage of the steam and an obturator for controlling the diffusion of the steam. In use, the device is fitted in the top of a pan containing a certain amount of water and is closed at the top by a lid. The steam produced during the heating of the water is diffused, to an extent which can be regulated by the obturator, through the hole in the chimney-like projection into the space in which the food is disposed, cooking the food.

Abstract: The invention relates to a food processor with a mixing vessel and a drive mechanism for an agitator in the mixing vessel, the lower region of which can be heated. As a simple way of improving a food processor of this type, it is proposed that a top unit for the mixing vessel should have a perforated base to allow food to be steam-cooked. The perforations are formed in a support plate in the base of the top unit and condensation and moisture are led back into the mixing vessel.

Abstract: A fine mesh filter screen is used in the fry pot of a deep fat fryer to remove all but the finest loose food particles after every cooking cycle, which otherwise burn and shorten the life of the cooking oil.

Abstract: The present invention features an electrical, frying appliance that uniformly cooks food items placed within its frying basket. This frying appliance cyclically immerses and extracts the cooking basket into and out of a pan containing heated oil. In this fashion, the food in the basket is uniformly fried during the cooking cycle. The frying appliance contains a translationally moveable basket that operates by a parallel linkage driven by a gear train and worm drive mechanism. The translational movement of the basket allows the food in it to lie flat as it is immersed in the oil. The frying basket remains substantially horizontal during its movement between its immersed and non-immersed positions. In this fashion, the food items are prevented from shifting around in the frying basket. This allows the food to fry evenly within the basket and, when cycled, to be drained of oil periodically.

Abstract: The present invention relates to a cooking apparatus to facilitate straining requirements. The cooking apparatus includes a pot and lid that can be securely integrated to function as a strainer. The lid includes a circumferentially extending flange that is designed to slide into the pot and rest on the rim of the pot. The flange includes a pair of opposing perforation regions and a pair of opposing protrusion elements. The pot includes a corresponding pair of notches and channels to receiving the protrusion elements to secure the lid to the pot. In a straining position the lid is secured to the pot, with the protrusion elements positioned in the channels and with the perforations regions aligned with dipped outer edges in the rim of the pot to facilitate pouring and straining. In a non-straining position the lid is merely resting in the notches to permit easy removal of the lid.

Abstract: An object of the present invention is to mass-produce fried food of high quality having no unevenly fried spots by making uniform the amount of cooking oil for frying food fed to food and the temperature distribution of the oil. A plurality of stacked pan-like trays (10) are received in a closable processing tank (1) and heated cooking oil is rapidly fed into the trays (10) through the side wall thereof by oil feed nozzles (41) so that the oil flows on the bottoms of the trays (10) at a given flow rate, the excess oil being allowed to overflow from the side opposite to the oil feed side to flow downwardly of the trays (10). The stacked trays (10) are individually fed with oil by the oil feed nozzles (41) so that none of the oil flowing from upper trays enters lower trays. The oil feed nozzles (41) are slidable back and forth relative to the trays (10), and the processing tank (1) is pressurized or evacuated according to the cooking conditions for articles of food a.

Abstract: An improved foodstuff cooking and storage system including containers having resilient seals at their top lips that connect with either a cooking lid or a storage lid. The cooking lid is adapted to increase pressure in the containers to enhance cooking, and the storage lid is adapted to create a vacuum in the containers as they cool to enhance foodstuff freshness.

Abstract: Bagel cooking apparatus which has a casing and a bagel boiling section provided by a water-containing component removably supported from the casing. An oven section in which boiled bagels are baked is located beneath the bagel boiling section. Independently controllable heaters may be provided to boil the water and to bake the bagels or a single heater may be employed for both of those purposes. In the latter case, the removable, water-containing component is constructed so that it can be associated with the casing in two different orientations in which that component respectively directs heat primarily to the bagel boiling section of the apparatus and to its oven section.

Abstract: The invention is a single utensil that combines the features of a cooking vessel with those of a strainer. The invention comprises a pot having a spout. The lid for the pot has a downwardly extending skirt which includes a straining section. The lid also has locking means on the skirt which cooperate with locking means provided on the inside of the pot. In use, the lid is placed on the pot so that the straining section is not in communication with the spout. In this position, the skirt will seal the opening created by the spout. Once the cooking is done and the user wishes to drain off the excess liquid, he or she rotates the lid to align the strainer section of the skirt with the spout. When the lid is so positioned, the locking means on the skirt of the lid will engage the cooperating locking means on the inside of the pot to lock the lid in place. The pot and lid can then be lifted as a unit to drain the liquid from the pot.

Abstract: An apparatus for the discontinuous preparation of portioned pasta products, in particular spaghetti, with a supply container to receive the raw products, a cooking chamber (1) and a draining chamber (2), wherein the cooking chamber (1) and the draining chamber (2) can each be closed by valves in their inlet region (1E, 1A) and outlet region (2A), the overall height of the apparatus being kept small by constructing the valves in the inlet region (1E) of the cooking chamber (1) and the outlet region (2A) of the draining chamber (2) as shut-off flaps (3, 4) that can be moved linearly in a direction transverse to the inlet and outlet direction and are spaced apart from the chamber wall containing the respective opening (1E, 2A) during this movement, and that to close the openings at the end of the linear movement, the shut-off flaps (3, 4) are pressed against the respective chamber (1, 2) in a direction perpendicular to the plane of the opening by means of a lever mechanism (36, 37A, 37B).

Abstract: The present invention relates to a cooking apparatus which is adaptable to facilitate straining requirements. The cooking apparatus comprises of a pot and lid that can be securely integrated to function as a strainer. An outer cover of the lid contains regions of perforation which are gated by an inner element when the cookware is used for traditional cooking. The inner element is easily rotatable to allow for convenient transformation. Mating brackets located along the inner circumference of the pot and the corresponding brackets rimming the curved outer edges of the equatorial plates of the inner element function to integrate the components of the cookware. A knob assembly connecting the elements of the lid controls the positioning of the inner element. The transformation of the cookware is accomplished in one convenient step whereby the knob is depressed and rotated, and the mating brackets are engaged.

Abstract: A cooking vessel has a handle or handles for holding it and a lid having a peripheral lip resting in a substantially sealed manner on an upper rim of the vessel. An inside surface of the lid includes at least one cavity formed between the peripheral lip and an abutment projecting towards the interior of the vessel. The lid moves under gravity on the upper rim of the vessel, upon tilting of the vessel, towards a position in which the cavity is at least in part outside the upper rim of the vessel. A passage is formed between the upper rim of the vessel and the cavity. The abutment bears against the upper rim of the vessel to limit outward displacement of the lid.

Abstract: A combination fryer and charbroiler food cooking apparatus is provided. The food basket is slideably mounted to a centering rod mounted to a cooking oil container. The basket is moveable from a lower frying position to an upper spinning and/or charbroiling position. In the upper position, the basket is spun about its central axis to spin out unwanted excess fat, oil and grease. The food basket accommodates an insert food support for receiving a charbroil cover which includes charbroiling cooking elements. Upon installation of a charbroil cover, the charbroiling elements are positioned between upstanding food items residing in the insert food support. As a result, effective frying, charbroiling and removal of fat can be achieved.

Abstract: An appliance which includes an inner compartment with one zone in which uncooked bagels can be boiled and a second zone for subsequently baking the boiled bagels. The same appliance can also be used to make bagel doughs and to both make and bake other yeast doughs.

Abstract: A food cooker/rethermalizer especially suited for cooking or for reheating of prepared, packaged meat and sauce entree items, and optionally for cooking vegetables. The apparatus includes a multiple of food item receiving locations defined by a locator rack, and fluid ejecting tubes beneath the locations to eject fluid such as air therefrom, which rises over the package surfaces for bath mixing and efficient and uniform heat transfer. The tubes include a pair of upwardly sloped conduits oriented in opposite directions and which eject fluid at the upper ends of the tubes, on opposite sides of the bath, to cause circulation of the heated liquid bath. The bath is heated by resistance coils embedded in rubber bonded to the outside of the vessel. The bath level is controlled by a dual temperature sensor device, one sensor above the other, to detect a predetermined temperature differential and activate a water supply valve to inject only small quantities of water.

Abstract: Bagel cooking apparatus which includes a casing divided into a lower zone in which uncooked bagels can be boiled and an upper, oven zone for subsequently baking the boiled bagels. A cam mechanism with an externally accessible operator is provided to move a bagel-supporting structure housed in the casing between the lower, boiler zone and the upper, oven zone. A control system allows a user to independently control the operation of the bagel cooker during the boiling and baking steps.

Abstract: The invention provides a method of controlling the boiling power for a water-containing vessel (10) which can be heated by a cook-top (11), for example a light cook-top, the amount of water evaporating at atmospheric pressure being sufficient to maintain an air-steam interface such that any residual air is expelled from the vessel (10) by an automatically controlled supply of heating power (12).

Abstract: An apparatus (10) to minimize the amount of cooking oil required for the deep fat frying of single servings of corn dogs (20) over a stove top burner (25). The apparatus includes a cylindrical container (12) for holding cooking oil, a stabilizer ring (14) and supports (16) to hold the container (12) over the burner (25). A retainer (17) fitted into the container (12) holds the corn dogs (20) immersed in cooking oil in a vertical position as they fry.

Abstract: A water-removing ring made of heat conductive materials and set on an edge of an oil-cooking utensil including a cylindrical contact part that comes into contact with the inner surface of the cooking utensil and a projecting part extending horizontally and inwardly from the inner surface of the cylindrical contact part and having a plurality of grooves so that evaporated moister is collected on the projecting part and then evaporated again.

Abstract: A steam cooking appliance which enables food to be steam cooked while preventing condensate residue to be re-boiled again. The steam cooking appliance of the present invention provides a water containment basin defining a water reservoir and a condensate basin wherein the water reservoir is isolated from the condensate basin. The steam cooking appliance operates to enable the water reservoir to remain free from condensate residue even after boiling dry.

Abstract: A cooking apparatus, comprising a casing (3) produced from a plastic material capable of degrading at a high temperature and which surrounds, leaving a certain space, a metal pan (1), the pan resting on a series of supports (5-20-33) made from a heat-resistant material which are interposed between the upper edges of the casing (3) and the pan (1), and which thus leave between them spaces for the circulation of air (7). The supports (5-20-33) each comprise a head (9-25-36) which is securely mounted on the upper edge (4) of the pan (1) and a body (10-23-34) intended to come into engagement with the upper edge (6) of the casing (3) and comprising a fixing member (11-31-39) with the edge of the casing. The cooking apparatus is particularly useful as a deep fryer.

Abstract: There is provided an apparatus for cooking foods such as pasta. The apparatus includes a container which receives an amount of water to be heated. A cooking basket is partially submerged in the water inside the container. A drain pipe having a 90.degree. elbow is received in the container. Portions of the drain pipe extend through an opening in the side wall of the container so as to continuously drain water from the container. The drain pipe is rotatable so that the water drain rate may be varied. The drain pipe is held in position until it is rotated again.

Abstract: A deep fryer has a vessel in which cooking medium such as fat or oil is contained and a heater to heat the medium to a cooking temperature. A basket is provided for carrying the food to be cooked. The basket is carried on a transport means which raises it out of the cooking medium and lowers it back in again at least one time during the cooking cycle. An embodiment is disclosed in which the basket is detachably mounted on a vertical slide on the wall of the vessel. The slide is driven via transmission means by a stepper motor. A microprocessor-based controller determines the number and the timing of the raising and lowering operation.

Abstract: The invention relates to an apparatus for heating and/or cooking food in water, of the type comprising at least a first tub to house water at boiling point and containing at its inside heating elements of the water, and at least one perforated container for the foods housable in the first tub; the first tub is contained inside a first box structure, superiorly open and superiorly sealedly connected to the upper edges of the first tub, and above the first tub an intercepting wall of the steam exiting from the said first tub is arranged; the apparatus further comprises a longitudinal aperture made at a portion of the connection zone of the upper edges of the first tub to the first box structure, a second box structure communicating with the inside of the first box structure and an aspirating element exhibiting its inlet in communication with the chamber existing between the first tub and the intercepting wall and its outlet communicating with the inside of the second box structure.