Abstract: A heat transfer system is arranged to cook multiple diverse food products. The heat transfer system includes at least one heat source. The at least one heat source is arranged within an enclosure and is operable by a controller to emit heat energy into the enclosure. First and second cooking conveyors are arranged within the enclosure. The first cooking conveyor is configured to move a first food product through the enclosure. The second cooking conveyor is configured to move a second food product through the enclosure. A speed of the first cooking conveyor and a speed of the second cooking conveyor are independently controlled to independently adjust the cooking time of the first food product and the second food product during operation of the heat transfer system.

Abstract: There is provided a cooking appliance having an oven cavity, a fan, a heater, and a convection shroud. The fan is configured to circulate air heated by the heater to redistribute the air throughout the oven cavity. The heater configured both to heat the expelled by the fan and to generate steam from water in which the heater is immersed within a water reservoir. In described embodiments, the water reservoir is part of the convection shroud and is formed or attached together with a fan cover thereof.

Abstract: Provided is a filter cleaning apparatus for cleaning a roll-type filter including a cleaning tank with a cavity for accommodating a cleaning solution, and a frame that is separable from the cleaning tank and is provided with a fixed portion for fixing a roll-type filter and a supporting portion for supporting weight of the roll-type filter, wherein the supporting portion includes a plurality of through holes through which the cleaning solution passes, and a plurality of supporting members for partially supporting a lower portion of the roll-type filter.

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: Apparatus for cooking foods such as pasta rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container and the basket configured to have cooperating selectively engaging support members for alternatively positioning of the basket in the liquid for cooking of the food and repositioning of the basket above the liquid to provide for straining of the food.

Abstract: A household appliance includes a control panel that is movable between a rest position and an exposed position. A reservoir, which is adapted for holding a fluid, has a filling opening and is positioned behind the control panel in an interior of the household appliance when the reservoir is in an operating position. The control panel is configured to impede access to the reservoir and/or the filling opening when the control panel is in the rest position and the reservoir is in the operating position. The control panel is further configured to allow access to the reservoir and/or the filling opening when the control panel is moved to the exposed position.

Abstract: Apparatus for cooking foods such as pasta and or rice including a container which receives a liquid to be heated, and a cooking strainer-basket that is partially submerged within the liquid and container for cooking of food. The container and basket having an oblong shape wherein the median length dimension is greater than the median width dimension. This shape provides for positioning of the basket within the container for cooking of the food, and then repositioning the basket above the liquid for straining of the food.

Abstract: Disclosed is a divider for a food steaming apparatus of the type generally including a tubular body and at least one perforated food support. The divider includes a plurality of dividing walls extending from a central region to a peripheral region and wherein a major part of the area of each wall is provided with multiple perforations passing therethrough. At least one opening extends along the lower edge region of each dividing wall with a generally flat deflector flap that extends at an incline to the deflector wall having an operatively upper edge joined to the top of the opening and an operatively lower edge spaced circumferentially therefrom. In use, rising gases contact the deflector flap and follow the upwards incline thereof thereby acquiring a circumferential component to the direction of movement. The perforations preferably have apertures that impart circumferential movement to gases passing through the perforations.

Abstract: A cooking apparatus facilitates cooking with a heated/boiling liquid of a food item by utilizing a cooking bag, a cooking tray, and/or a cooking film. A food product that utilizes the cooking apparatus and food items produces cooked food that may be plateable.

Abstract: A steam cooker having a lower part, which has raised side walls, wherein the sides walls include two long and two short sides, and which has handles attached to the opposite long side walls so as to be diametrically offset relative to each other, and including a lid, which has a frame, a lid body, a lid handle, and a plurality of openings for pressure equalization, and at least one steam cooking insert to be inserted into the lower part, wherein the steam cooking insert is provided with through-holes for steam to flow through and with handles arranged at an offset.

Abstract: A steam cooker includes a base platter adapted to hold food items to be cooked and to be fit onto a pot for boiling water to generate steam confined in the pot by a lid. A steam funnel has a plug portion received through a central hole in the base platter to enter the pot interior and holds a condensed water collection vessel disposed below the base platter. A central tubular portion of the collector vessel allows steam to pass up and through a passage in the steam funnel to a steam chamber defined in a head portion and is directed out radially through steam outlets towards food to be cooked on the base platter. Condensed steam drains through to holes near the center of the base platter and into the collection chamber.

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 steamer for sandwich buns, bagels, croissants, cakes, vegetables, pastas, and other foods delivers fixed amounts of water onto a hot, dry platen through a vertically-oriented water conduit which is also thermally insulated from the hot platen and made from thermally insulating materials. The vertically-oriented water conduit retains water after a water supply is shut off at the beginning or end of a steam generating cycle. Orienting the conduit vertically reduces the surface area of liquid water exposed to air. Insulating the water conduit from the hot platen reduces the rate at which water standing in the conduit evaporates. Tubes used in the water conduit are insulating and easily removed from the water conduit assembly and flexible. Minerals that precipitate out of solution and become deposited onto the flexible tube are easily removed by flexing the flexible tube.

Abstract: The food steamer (10) is a cooking device for cooking, heating or reheating food received therein with steam. The food steamer (10) includes a pot (12) having an open interior region adapted for receiving a volume of water therein for boiling. A food receptacle (16) is releasably supported on an upper peripheral edge (13) of the pot (12). The food receptacle (16) includes a lower wall (30) and at least one sidewall (15). The lower wall (30) has a plurality of apertures (34) formed therethrough for the passage of steam therethrough when the volume of water in the pot (12) is boiled. At least one tray (20) is removably received within the food receptacle (16). The at least one tray (20) is adapted for supporting food to be cooked by the steam passing through the plurality of apertures (34). At least one retaining member (32) is mounted within the food receptacle (16) for releasably retaining and positioning the at least one tray (20) therein.

Abstract: A vertical food cooker includes: (a) an open-bottomed upper warming portion including: a support frame, a temperature measuring gauge, an adjustable upper air vent, and an openable cooker lid, the support frame including a substantially cylindrical-shaped upper collar and at least two spaced apart rails extending generally downward from the upper collar; (b) a cooker base portion including: a burn chamber, an adjustable base damper to the burn chamber, a substantially planar fire pan at a bottom of the otherwise bottomless burn chamber, and at least three legs; (c) a cooker mid portion between the upper warming portion and the base portion, the mid portion including between about one and about six substantially cylindrically shaped, open-bottomed, independently openable, stacked cooking drawers; and (d) grate brackets attached to the support frame, each of the cooking drawers, and the burn chamber; grill grates being supportable on the grate brackets.

Abstract: The interchangeable multi-purpose cooking apparatus may be used as a normal stove, a grill, a frying pan, a barbecue, a baker, a steamer, a poacher, a chip fryer, a fondue or a Chinese wok. With some small modifications it can be used as a pressure cooker or even as a lighting device or a heater. This portable apparatus consists of a heating pan (1) and a cooking pan (2) which fits into the heating pan and accessories which allows it to carry out the various cooking operations. The heating unit is a heating pan comprising a heating mechanism and insulation for protection. The heating mechanisms are mutually interchangeable. The heating pan, when upside down fits upon the cooking pan, so that they are also in interchangeable positions.

Abstract: The steam generating assembly of the present invention subjects a food product, such as a sandwich bun, to a controlled burst of low pressure steam in order to quickly and uniformly raise the temperature of the food product to its desired serving temperature or higher. By raising the temperature to above the desired serving temperature, the storage time of a pre-assembled food product, such as a fast food sandwich may be extended without sacrificing the quality or freshness of the product. The invention claims a steam generating assembly for steam heating a pre-processed food product.

Abstract: A steaming device for an oven including a water supply unit for supplying drinking water, a boiler chamber for heating the drinking water supplied from the water supply unit while performing a secondary heating operation for heating steam flowing through a main steam supply pipe extending through at least one of through holes provided at a heat exchanger installed in the boiler chamber, thereby generating and supplying steam of a higher temperature, a cooking chamber for receiving the higher-temperature steam from the main steam supply pipe of the boiler chamber, thereby cooking food, a burner for heating the heat exchanger of the boiler chamber, and a control panel for controlling the burner. In accordance with this configuration, it is possible to supply steam of a high temperature, thereby achieving cooking of food such as steamed food, and to rapidly cook a large amount of food.

Abstract: Disclosed herein is a double heating-type pot. The pot includes air inlet holes at an upper portion thereof to introduce heated air into the pot. Further, a guide unit is provided on an outer surface of the pot to efficiently guide heated air to the air inlet holes. Thus, the present invention allows heat conducted through the bottom of the pot and convection heat transferred through the air inlet holes to eliminate a temperature difference between upper and lower portions in the pot, therefore reducing cooking time and evenly heating food.

Abstract: A boilerless steamer apparatus is provided having a steamer cavity formed of a steam generating space and a cooking space, wherein the steam generating space is separated from the cooking space by a removable steam lid. The present boilerless steamer apparatus can provide between 7 to 10 lbs./hour (per pan) of steam. Additionally, various means are disclosed to reduce the amount of condensate reaching the drainage system. Various methods to easily clean the boilerless steamer apparatus are provided.

Abstract: A food steaming device includes a water container, a heater, a liquid collecting unit, and a steaming tray. The water container has a first bottom wall and a surrounding wall that cooperate to define a chamber. The first bottom wall has a heat conductive hollow protrusion. The heater is provided removably below the water container, and has a heating element projecting into and connected thermally to the hollow protrusion. The liquid collecting unit is mounted on the water container, and has a second bottom wall covering the chamber and a blocking ring surrounding a steam supply hole and projecting upwardly from the second bottom wall. The steaming tray is mounted on the liquid collecting unit, and is adapted to receive food. A lid covers the steaming tray.

Abstract: A cooking device includes a cooking chamber having at least one vapor opening through which the vapor from the cooking chamber, when in operation, conveyed by a conveyor, and at least one opening that can absorb external air, particularly with the aid of the conveyor. The invention also relates to a device that can be used to adjust the amount of external air and a vapor stream from the cooking chamber according to the external air.

Abstract: An apparatus and method for cooking and straining food items is described herein. The cooking apparatus has a vessel with an annular rim and an insert supported in rotational engagement with the vessel and having an annular rim portion engaging the vessel rim, where the insert rim is configured to rotationally engage the vessel rim such that when the insert is engaged with the vessel, the insert remains engaged with the vessel as the insert is rotated relative to the vessel. The vessel and insert rims of the cooking apparatus may further include hooks and cutouts for securing the insert onto the vessel. The method described herein includes positioning the hooks in the cutouts, rotating the insert so as to lock it onto the pot, cooking and straining food items, and realigning the hooks and cutouts to remove the insert from the pot.

Abstract: A steam cooker for cooking foodstuffs, especially shellfish such as shrimp, in a continuous cooking process in a pure saturated-steam environment at 100° C. and atmospheric pressure. The cooker comprises a cooking chamber covered by an enclosure movable between a raised position admitting access to the cooking chamber and a lowered cooking position. A conveyor transports shrimp from a feed tank, through an entrance opening, and into an upper cooking region of the cooking chamber where the shrimp are cooked. The conveyor deposits cooked shrimp into a discharge race through an exit for downstream processing. Hydrostatic seals formed at the entrance and exit and between the bottom rim of the enclosure and a water-filled trough bounding the cooking chamber prevent steam from escaping at those places.

Abstract: A steam cooker composed of at least one cooking element having a peripheral lateral wall and a pedestal having a steam production base. The at least one cooking element and the pedestal are constructed and dimensioned to allow the at least one cooking element to be placed in either an upright position on the pedestal to hold a food being cooked or in an inverted position on the pedestal so that the peripheral lateral wall at least partially envelopes the pedestal.

Abstract: A portable food handling system for transporting,preparing and storing food. The portable food handling system includes a trailer assembly comprising a body portion, at least one wheel and a tongue portion. The wheel is rotatably coupled to the body portion whereby the wheel is designed for rolling across a support surface to facilitate transporting of the body portion across the support surface. The tongue portion is coupled to the body portion. The tongue portion is designed for being selectively coupled to a vehicle to facilitate transporting of the body portion across the support surface. At least one food handling assembly is selectively coupled to the body portion of the trailer assembly. The food handling assembly is designed for handling food received by the food handling assembly.

Abstract: The invention provides a novel cooking device that saves more than 70% fuel as compared to conventional cooking systems and comprises, (i) a basal receptacle, (ii) a series of cooking utensils, and (iii) inner cover and outer cover, both engaged firmly to the basal receptacle.

Abstract: A steam cooker composed of: a water reservoir for water that is to be converted into steam by a steam generator; a cooking enclosure for receiving a cooking vessel and/or a support provided with flow passages, the cooking enclosure being arranged to be supplied with steam from the steam generator; an intermediate collecting receptacle associated with the cooking enclosure and disposed for collecting liquid that appears in the cooking enclosure during a cooking operation, the intermediate collecting receptacle having a pouring orifice via which liquid can flow from the intermediate collecting receptacle into the water reservoir; and a removable closing member associated with the pouring orifice for selectively blocking flow of liquid via the pouring orifice.

Abstract: Apparatus for preparing parbaked food products, such as pizza crust shells, and dough formulation used therein, and the product produced thereby and/or therefrom. The apparatus operates on a starting material dough including flour, sugar and water, and preferably also a leavening agent such as instant yeast. The dough is rounded, first proofed, panned, pressed and second proofed in the apparatus. The prepared dough piece is then steam hydrated in the apparatus under conditions sufficient to cause moisture absorption and a resultant increase in moisture content throughout the dough. Then the hydrated dough piece is immediately sequentially parbaked until gelatinization of the starch is complete.

Abstract: A poultry roaster for use on top of a gas-fired cooker includes a barrel-shaped cover that designed to resemble a beer keg and a carrying handle which resembles a pair of oppositely facing beer taps. An open bottom of the cover closely fits to a bottom pan having a plurality of upwardly punched lower heat distribution holes. The cover is retained to the bottom pan by a pair of latch hooks and mating headed pins. A heat deflector includes a circular plate for supporting a basting adapter, and a downwardly dependent annular rim which closely engages the bottom pan. The circular plate includes a plurality of upper heat distribution holes. A heat diffuser chamber formed between the bottom pan and the heat deflector provides even heat flow to an inner cooking chamber of the cover.

Abstract: The invention provides a novel cooking device that saves more than 70% fuel as compared to conventional cooking systems and comprises, (i) a basal receptacle, (ii) a series of cooking utensils, and (iii) inner cover and outer cover, both engaged firmly to the basal receptacle.

Abstract: A steam cooker composed of: a water reservoir for water that is to be converted into steam by a steam generator; a cooking enclosure for receiving a cooking vessel and/or a support provided with flow passages, the cooking enclosure being arranged to be supplied with steam from the steam generator; an intermediate collecting receptacle associated with the cooking enclosure and disposed for collecting liquid that appears in the cooking enclosure during a cooking operation, the intermediate collecting receptacle having a pouring orifice via which liquid can flow from the intermediate collecting receptacle into the water reservoir; and a removable closing member associated with the pouring orifice for selectively blocking flow of liquid via the pouring orifice.

Abstract: A steamer for pastries and the pastries to be steamed thereby. The steamer includes primary and secondary receptacles, a lid, and a mold. The primary receptacle holds water therein that is turned into steam when the primary receptacle is heated. The lid selectively closing the primary receptacle. The secondary receptacle is steam permeable and holds the pastries to be steamed above the water in the primary receptacle, and is disposed in the primary receptacle. The mold contains the pastries and is hingedly attached to the secondary receptacle so as to allow the mold to pivot upwardly from the secondary receptacle for insertion of, and removal of, the pastries, and has a piece of perforated material that allows the steam to pass therethrough, as opposed to being trapped therein, and as result thereof, provides the pastries with a pleasing texture. The pastries include flour, yeast, sugar, milk, salt, and either butter or margarine.

Abstract: A steaming cooker for use for heating and cooking of vegetables, such as corn, potatoes, and the like, includes a container, with a removable or pivotal opening lid, having a rack therein, incorporating a surface having a series of provided apertures therethrough, and into which a capacity of water may be applied, within its container, stabilized below the surface of the rack, so that any vegetables placed upon the rack, when the water therein is heated and boiled, during usage of the steaming cooker, provides a highly moisturized cooking environment of any food product in preparation for consumption.

Abstract: There is provided an apparatus for steaming food, which includes a steam cooking plate, an upper heater, two upper steam pipes, an instantaneous steam generator including an inner sealed space, a lower heater, a pump and a water tank. The steam generator consists of a generator upper cover, a gasket, and a generator lower cover. The pump sucks water from the water tank and the water is supplied to the steam generator. The vapor steamed in the steam generator moves to the steam plate to cook food on the surface of the steam cooking plate. The upper heater directly heats the steam cooking plate to cook food thereon.

Abstract: A steam cooking apparatus with a steam generator and several cooking planes in a common cooking chamber in which there are arranged a steam input opening connected to the steam generator and a steam outlet opening whereby a temperature measuring device is associated with the cooking chamber and is connected to a control device.

Abstract: An apparatus for cooking poultry consists of a shallow pan, and a lid which covers the pan and which is provided with a centrally located opening. The lid supports an upwardly extending, hollow, perforated poultry-supporting tower on its upper surface. The detachable tower is mounted over the centrally located opening such that steam generated within the pan during cooking rises up into the tower, escapes through the perforations thereby infusing the poultry. The lid is also provided with at least one drain hole so that the drippings from the cooking poultry can be trapped within the pan, and re-infused into the poultry. The tower is detachable from the lid, and is interchangeable with alternative towers of differing lengths and circumferences to accommodate various sizes of poultry.

Abstract: An extracting device includes a housing for receiving a material to be extracted and to be heated into steam. An upper casing is disposed in the upper portion of the housing and has one or more steam flowing orifices. A box is disposed in the lower portion of the housing and coupled to the casing. A container is disposed above the casing, and a lower casing is attached to the bottom of the upper casing and coupled to the container. The steam may flow through the casings and the container and the box without heat loss.

Abstract: A domestic electrical appliance for cooking with steam, having a steam production device (43) composed of a steam reservoir (45) associated with a heating unit (46), a cooking enclosure (41) supplied with steam by the steam production device, and a steam detector (49) associated with elements for reducing the power of the heating unit, the cooking enclosure (41) having at least one exhaust (61, 61′, 62, 62′) to the outside. The cooking enclosure (41) communicates through a descending conduit (63) with a chamber (64) of the appliance in which the steam detector (49) is disposed.

Abstract: A domestic electrical appliance for cooking with steam, having a steam production device (43) composed of a steam reservoir (45) associated with a heating unit (46), a cooking enclosure (41) supplied with steam by the steam production device, and a steam detector (49) associated with elements for reducing the power of the heating unit, the cooking enclosure (41) having at least one exhaust (61, 61′, 62, 62′) to the outside. The cooking enclosure (41) communicates through a descending conduit (63) with a chamber (64) of the appliance in which the steam detector (49) is disposed.

Abstract: A fossil fuel-fired apparatus for steaming food having at least one housing wall forming a housing, a steam chamber disposed within the housing and forming an annular space between the steam chamber and the housing wall, and at least one fossil fuel burner disposed beneath the bottom portion of the steam chamber and oriented to produce steam from water in a bottom portion of the steam chamber. Disposed within the annular space are guides for directing the hot products of combustion generated by the burners along the exterior wall surface of the steam chamber, thereby maintaining the temperature of the steam chamber walls above the temperature of the saturated steam and preventing condensation of the steam in the steam chamber.

Abstract: A fossil fuel-fired apparatus for steaming food having at least one housing wall forming a housing, a steam chamber disposed within the housing and forming an annular space between the steam chamber and the housing wall, and at least one fossil fuel burner disposed beneath the bottom portion of the steam chamber and oriented to produce steam from water in a bottom portion of the steam chamber. Disposed within the annular space are guides for directing the hot products of combustion generated by the burners along the exterior wall surface of the steam chamber, thereby maintaining the temperature of the steam chamber walls above the temperature of the saturated steam and preventing condensation of the steam in the steam chamber.

Abstract: A connectionless steam cooker has an insulated housing that surrounds an internal cooking compartment accessible through a door. A supply of water is held in the compartment and immerses a plate-like heating element mounted at the floor, preferably of the electrical resistance type. A steam outlet located above the maximum water level is in fluid communication with and adjacent an electrically-operated solenoid valve that is normally open to atmosphere. A temperature sensor in close physical proximity to the steam outlet and the solenoid valve closes the solenoid wherein the sensed steam temperature is at or above a set level. The outlet steam is also connected to a pair of water column pressure-responsive microswitches. One microswitch controls power to the heating element. It is set closely, e.g. to cycle between ON and OFF in response to a sensed pressure range of 1 and 3 inches of water W. C.) The second microswitch responds to a higher set pressure (e.g. 9 inches W. C.

Abstract: A cooking apparatus having a cooker body with a top opening and a lid including a collector part depressed downward to collect condensed water therein, and a through hole formed at the bottom of the accommodating part to communicate the inside of the cooker body and the outside thereof, the lid used to close the top opening. With this configuration, the cooking apparatus properly discharges the steam generated with the cooker body during cooking and collects the condensed water back into the cooker body.

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 cooking element for a steamer, composed of: a tubular side wall; a removable perforated bottom, the tubular side wall having an interior surface provided with a shoulder on which the perforated bottom rests; a first element carried by the interior surface of the tubular side wall; and a second element carried by, and located beneath, the perforated bottom. The first element is located to block the second element when the perforated bottom rests on the shoulder, one of the elements is a tongue, and the other of the elements is an abutment. A cooking element for a steamer, composed of a tubular side wall, a removable perforated bottom and a removable handle, wherein the perforated bottom has orifices adapted for rapid connection of the removable handle.

Abstract: A multipurpose cooking pan has an outward top flange round the top open side thereof, slots and holes on the outward top flange for guiding external heat energy into the inside of the cooking pan during cooking, an endless positioning groove on the outward top flange for the positioning of the pan cover covering the cooking pan, and at least one sloping guide notch cut through a part of the outward top flange for enabling liquid means to be guided out of the cooking pan when the user tilting the cooking pan.

Abstract: A continuous processing apparatus comprises a tubular assembly that has a carrying path of a constant spatial cross sectional area throughout it and a pressure control unit in the carrying path, a retainer that is provided with throttle pieces of an area slightly smaller than the spatial cross sectional area so as to create labyrinth seal at least one of the upstream and downstream locations from the pressure control unit of the tubular assembly along its carrying path, and a retainer carrying device placed in the tubular assembly for carrying the retainer.

Abstract: A home-style decoctor endowed with steamy boiling function includes a main body equipped with a heater; a heating vessel; a support plate for allowing a to-be-boiled object to be placed above the surface of the water stored in the heating vessel; a water supply for supplying water for boiling into the heating vessel so that the to-be-object is immersed; a steam collector for gathering stream produced when the to-be-boiled object is decocted with water; a condenser for condensing the steam collected into the steam collector; and a stream/condensed water guide for leading the steam present in the heating vessel to the steam collector and the condensed water placed in the steam collector to the heating vessel. With such construction, undried or white ginseng can become red ginseng extract by producing such useful components as several kinds of phenolic compounds and maltol, anti-oxidants, and ginsenosides Rg and Rh through steam-boiling, drying and re-boiling.

Abstract: A cooking device which has at least one water feeder, at least one drain and at least one exhaust connected to the cooking chamber includes an arrangement for registering and measuring the amount of water that is supplied to the cooking device and the amount of liquid being discharged from the cooking device in the form of water, steam and moisture.