Abstract: A device for preserving a product for beverage preparation comprises a first container (4,4?) having a first constant of oxygen permeability (K1PO2) wherein said product is sealed, that is housed in a second sealed package (5,5?) having a second constant of oxygen permeability (K2PO2), the first constant of oxygen permeability (K1PO2) being greater than the second constant of oxygen permeability (K2PO2), moreover, an oxygen absorbing material (6) is housed in second container (5,5?) together with the first container to remove oxygen from the first and second container (4,4?).

Abstract: A convected-air cabinet (10) for storage of food has fans (62, 84) for directing air from a lower part of the apparatus to an upper part. In particular there is an upper fan (84) mounted above an apertured partition (86) so that air entering through an aperture (88) in this partition (86) is directed laterally and then downwardly to provide air curtains adjacent food access means (20) at a front (16) and rear (18) of the cabinet.

Abstract: A plant has a line to convey trays and a processing chamber under modified atmospheric conditions that has a regulating chamber with gates at an entrance and a regulating chamber (9) with gates at an exit to introduce and extract trays with foodstuff. Before the input regulating chamber there is a stacking device for stacking trays, after the exit of the input regulating chamber (4) and inside the processing chamber there is an unstacking device, and transfer device are arranged to introduce stacks of trays in the processing chamber through the regulating chamber in order to provide sufficient time to regulate the atmospheric conditions in the regulating chamber without lowering the advance rate of the trays in the line.

Abstract: The present invention relates to a device for treating elongate food products in a process space using a conditioned airflow, comprising: a housing bounding the process space, with a feed opening arranged in the housing and a discharge opening arranged in the housing for respectively carrying elongate food products into the process space and discharging thereof from the process space, transport means for displacing the elongate food products through the process space, blowing means for generating an airflow in the process space, and conditioning means for conditioning the airflow.

Abstract: A food product steamer includes rotatable platforms that can be covered and uncovered by one or more rotatable, concave hoods. In a first position for the platform(s), the platform(s) supports a food product over a steam-emitting opening above a steam generator. In a first position for the hood, the hood covers the food product such that steam from the steam generator is trapped within the hood to steam the food product. In a second, open position, the hood is rotated where it can receive the food product when the food product slides or falls off the platform as the platform is rotated from its first position to a second, elevated position. At least one embodiment enables food products to be removed from either side of the steam generating base by using a double-acting hinge.

Abstract: A cooking rack accessory for steaming food and a method thereof. The cooking rack accessory comprises of a support frame that includes a toroidal fluid reservoir configured to store a fluid. A manifold is disposed above the fluid reservoir and is in fluid communication with the fluid reservoir. A toroidal steam chamber is disposed above the manifold and is in fluid communication with the manifold and the fluid reservoir. A plurality of coupling members is coupled to the support frame and configured to selectably couple to a cooking rack. The coupling members are elongated members extending from the fluid reservoir and arch over a cooking rack. A plurality of steam apertures is disposed through the steam chamber to release steam. A selectably sealable fill aperture includes a spout member coupled to a funnel member, which is all in fluid communication with each other and with the fluid reservoir.

Abstract: A grill assembly that uses a forced air curtain to limit smoke emissions from the grill. The grill assembly had a housing with an open top. A heat source is provided in the housing. A grilling surface is disposed in the housing between the open top and the heat source. A first fan is provided. The first fan directs air through an air curtain manifold to create an air curtain of forced air. The air curtain of forced air extends horizontally across the open top of the grill housing. Any smoke created by the cooking of food rises up until it contacts the air curtain of forced air. The smoke either remains trapped below the air curtain or passes into the flow of the air curtain.

Abstract: A cooking device includes a housing having an opening, an airflow device that draws air into the housing through the opening, a filter that is removably connected to the housing to cover the opening, and a controller that controls an amount of the air drawn into the housing based upon a presence of the filter covering the opening or an absence of the filter covering the opening.

Abstract: A system for disinfecting and purifying aqueous solutions and water for drinking purposes comprising an outer pouch, a disinfectant generating device, and an inorganic coagulant. The disinfectant generating device is provided with a membrane shell defining at least two compartments which house a first reactant, a second reactant, and an inorganic coagulant. The disinfectant generating device is capable of producing a disinfectant when exposed to water or moisture and the disinfectant exits the compartment through the membrane shell. The inorganic coagulant aid the formation of flocs of the suspended dispersed particles in the aqueous solution.

Abstract: An oven system is disclosed that includes an oven housing. A door is hingedly attached to the housing through a locking assembly designed to lock and seal an opening in the housing. The locking assembly includes floating latch and hinge systems which can be translated into and away from the opening of the housing.

Abstract: The invention provides a drawer type cooking device having an operation unit disposed on an upper portion of a drawer body so as to increase the height of the drawer body within a cooking device body as much as possible, capable of facilitating power supply and signal transmission between the control unit within the cooking device body and the operation unit when the drawer body is opened and closed. Slide mechanisms 4 disposed on left, right and bottom portions enabling the drawer body 2 to be moved into and out of the cooking device body 1 are composed of conductive materials, so as to provide a slidable state with constant conduction. By transmitting data via serial communication and supplying power to the operation unit from the cooking device body 1 to the drawer body 2, it becomes possible to dispose the operation unit on a door 2a being opened and closed.

Abstract: Embodiments of the present invention relate generally to steam ovens, and particularly to steam ovens configured to generate and deliver steam directly to the oven using a water reservoir in close proximity to an existing oven heat generating system. The steam ovens described may be designed so that they inject steam directly into the oven cavity, and in some instances, generate the steam directly in the oven cavity as well. Certain embodiments are designed with a water reservoir in close proximity to an oven heat generating system such that water in the reservoir is heated, turned to steam, and delivered to the oven cavity via a steam delivery system.

Abstract: The centrifugal fan for circulating a steam in the cook chamber of a steam oven is rotated in the reverse direction only for a certain time of a set cooking time, whereby a steam circulating flow generated in the cook chamber is changed, and consequently, the foods on the casseroles placed in the cook chamber are uniformly heated.

Abstract: A steam peeling system has a rotatable pressure vessel (1) for steam treating and peeling product. The vessel is substantially spherical, having an oblong configuration with opposed flattened side surfaces. The pressure vessel has at least one internal lifter (51a, 51b, 51c) for entraining and lifting the product relative to the axis of rotation of the pressure vessel (1) when it is rotated. The pressure vessel also at least one internal region (53) that is closed-off against ingress of steam during product treatment. This region (53) defines a steam saver. The system can include a batcher for delivering the product to be peeled to the vessel. The pressure in the vessel can be released on completion of a peeling operation. Arrangements can be included to minimize release of entrained solid matter or odors in the exhaust steam. A controller minimizes unproductive displacement of the pressure vessel and can control the rotation speed and direction.

Abstract: The evacuation device is configured to remove air from a container via a one-way valve element attached to the container. The evacuation device includes a motor with a rotating shaft that extends along an axis line. The shaft is operably interconnected to a reciprocating element reciprocally movable within a chamber along a direction parallel to the axis line. Reciprocal motion of the reciprocal element draws air into and exhausts air from the chamber. To facilitate the operable interconnection, the evacuation device includes a cam having a cylindrical sidewall mounted to the rotating shaft. Disposed circumferentially into the cylindrical sidewall is a channel. The evacuation device further includes a yoke connected to the reciprocal element and having a follower element received in the channel. Rotation of the cam causes the follower element to move with respect to the channel, thereby converting rotational motion to linear translation. The evacuation device may also include a pressure adjustment feature.

Abstract: Disclosed is a pressurized oven apparatus having a compressor and a pressurized chamber for rapidly preparing food products and retaining internal moisture therein. The apparatus comprises an oven with a pin-locking door and sealing means, an internal chamber having heating elements and a structure designed to withstand elevated internal pressures. Ambient air is drawn into the device through an air filter by an air compressor means. The compressor elevates the air pressure as it enters, whereby it flows to a preheating chamber, raising its temperature prior to being forced into the oven internal chamber. An automated relief valve system allows a consistent pressure to be maintained within the chamber, allowing the pressurized air to be evacuated therefrom through an insulated and muffled outlet. The air outlet of the device is preferably connected to an insulated air line to vent air to the exterior of a building or residence.

Abstract: A cooking apparatus for assuring easier cleaning of contaminants, such as food residue, attached to the wall surface of a cavity in the cooking apparatus is disclosed. The cooking apparatus includes a body defining the outer appearance of the cooking apparatus, and a cavity defining a space for heating and cooking an object and having an inner surface to form an oil-repellent surface by being heated. In a cleaning method for the cooking apparatus, the inner surface of the cavity is heated prior to cooking food, to have an oil-repellency. The inner surface makes it difficult for the contaminants to be attached thereto. Even if the contaminants are attached, the contaminants have a very low adhesive power and thus are easy to clean.

Abstract: Nutritional formulas and methods for producing same are provided. In an embodiment, the present invention provides a nutritional composition produced in a process requiring a heating step, the composition comprising a reduced amount of undesirable reaction products formed from chemical reactions between proteins and carbohydrates during exposure to heat. For example, the composition can have a reduced amount of AGEs compared to similar products made by conventional heat treatment processes.

Abstract: An appliance system including a module removably mounted to an appliance, one or more removable gas canisters operably connected to the module, and a food retaining enclosed space operably connected to the module. The one or more gas canisters supply a modified atmosphere in the food retaining enclosed space to produce a modified atmosphere that enhances preservation of the food contained in the food retaining enclosed space.

Abstract: A method for removing dissolved oxygen from a plant product such as grapes or the like and for maintaining it in a controlled atmosphere when it is placed in mechanical means for harvesting, transport and storage, said means comprising a collection tank which receives the plant product which is present in a solid and a liquid state in this tank, said removal and controlled atmosphere being provided by using an inert gas, said tank having a lower portion or first part and a second upper part or portion into which the product is introduced when being placed in the tank. Provision is made for the use of said inert gas in an initial solid state, its subsequent sublimation and the interaction of the gas in gaseous state thus produced with said product inside the tank.

Abstract: The invention is a process and apparatus for eliminating most of the oxygen in a closed container by reacting the oxygen with carbon, such as carbon fibers, by electrically heating the carbon fibers until the carbon binds the oxygen into carbon dioxide, thereby removing the oxygen, and replacing the oxygen with carbon dioxide. This is important for preserving foods, certain plants, and other products which deteriorate in the presence of oxygen. The apparatus and process of the invention have significant economic value over the prior art.

Abstract: A humidified food warming apparatus is disclosed having a cabinet, a humidity sensor configured to measure a humidity level in the cabinet and a temperature sensor configured to measure a temperature level in the cabinet. A humidity and a temperature controller is also included. A warming element warms the cabinet as well as a warming element cover configured to rest adjacent to the warming element. A water dispensing device controllably releases a quantity of water onto the warming element cover when the humidity sensor senses that the humidity level within the cabinet has decreased and when the warming element cover is sufficiently warm to evaporate the quantity of water released onto the warming element cover.

Abstract: The invention relates to a device for storing, treating and dispensing items of food, especially baked products, which device comprises at least two sections (2, 3). The inventive device is characterized by a plurality of supports (12) for receiving the items of food (9, 10) and a transport device (17, 20, 21, 22) that configures a closed transport cycle of the supports (12) between the sections (2, 3).

Abstract: The present invention relates to a cooling apparatus with a passage therein to introduce the cool air from a cooling space into a non-freezing apparatus to cool a lower space of the non-freezing apparatus. A cooling apparatus includes a cooling space supplied with the cool air, a non-freezing apparatus installed in the cooling space and storing food in a non-frozen state, a cooling passage for introducing the cool air from the cooling space into the non-freezing apparatus, and a discharge passage for discharging the flow from the non-freezing apparatus to the cooling space.

Abstract: In accordance with the invention, a device and method for steaming and toasting food items is provided. The device is particularly suited for steaming and toasting hamburger sandwich bun heels and crowns. The device in accordance with the invention may include a steam outlet for steaming food items by impinging steam onto the food item. A conveyor moves the food item along a toasting pathway in which the food item is toasted by a heated platen extending along at least a portion of the toasting pathway.

Abstract: A plant has a line to convey trays and a processing chamber under modified atmospheric conditions that has a regulating chamber with gates at an entrance and a regulating chamber (9) with gates at an exit to introduce and extract trays with foodstuff. Before the input regulating chamber there is a stacking device for stacking trays, after the exit of the input regulating chamber (4) and inside the processing chamber there is an unstacking device, and transfer device are arranged to introduce stacks of trays in the processing chamber through the regulating chamber in order to provide sufficient time to regulate the atmospheric conditions in the regulating chamber without lowering the advance rate of the trays in the line.

Abstract: A cooking device is provided for steaming food items and transferring steamed food items from the device to a work surface. The device includes a platform for placing food items thereon mounted to a support for movement to and from food steaming and food removal positions. The food items can be transferred from the device without being individually handled by an operator. A method of steaming food items is provided using the cooking device. The food items do not need to be individually handled after they are steamed. A method of transferring steamed food items from the cooking device to a container or a work surface is also provided. The steamed food items are transferred without individual handling.

Abstract: The embodiments of the present invention are directed to a dispensing apparatus for dispensing a flowable product at or above a preset elevated temperature through a dispensing outlet. Such an apparatus includes a pot in which to house the product. The dispensing apparatus also includes a pump coupled between the pot and the dispensing outlet to pump the flowable product from the pot to the dispensing outlet. A rope heater configured to heat the pot may also be included in the dispensing apparatus. The pot may have a movable lid, which may vacuum seal the product against the exterior environment. The lid is designed to scrape any food product residue off the vertical walls of the pot, while also maintaining the vacuum as it moves into the pot. The pot may have a check valve to prevent product spilling when the pot is lifted out of the housing.

Abstract: A convected-air cabinet (10) for storage of food has fans (62, 84) for directing air from a lower part of the apparatus to an upper part. In particular there is an upper fan (84) mounted above an apertured partition (86) so that air entering through an aperture (88) in this partition (86) is directed laterally and then downwardly to provide air curtains adjacent food access means (20) at a front (16) and rear (18) of the cabinet.

Abstract: The invention relates to a carriage, more particularly for drying and curing of raw sausage, said carriage being comprised of a frame (2), racks (3) arranged at said frame (2) to receive product to be dried and treated (4) as well as wheels (5) arranged at the base, at least one fan unit (6) with a first diffuser (8) as well as at least a second diffuser (9), if required, arranged at the carriage. The invention furthermore relates to a drying system comprised of a drying cabinet (10) as well as comprised at least of such a carriage (1).

Abstract: The invention relates to a treatment device for treating food products using conditioned treatment fluid, comprising a housing (10), which defines a treatment space (18) and is provided with an inlet (12) for introducing products to be treated into the treatment space, and an outlet (14) for discharging treated products from the treatment space, with the treatment space (18) being in open communication with the environment, a conveying means (16, 20) for conveying the food products from the inlet through the treatment space to the outlet, with the conveying means (16; 20) between the inlet and outlet following a helical conveying path (26) comprising several turns one above the other, circulation means (40) for circulating treatment fluid through the treatment space, conditioning means (56; 57) for conditioning the treatment fluid.

Abstract: An improved solar oven with the ability to overcome recognized prior art limitations, such as temperature variation during prolonged cloudy periods is described. The solar oven according to the invention utilizes an enclosure similar to a box type oven and a thermosiphon (alt. thermosyphon) device to generate and maintain heat sufficient to cook food. The invention also encompasses a method of solar cooking utilizing an enclosure similar to a box type oven and a thermosiphon device.

Abstract: An oven and broiler for cooking foods using convection and radiant heat, including a housing defining a cooking chamber with an inlet for introducing uncooked foods into the cooking chamber, an outlet for discharging cooked foods and a conveyor for conveying food product from the inlet to the outlet, an array of heating elements, and a compressed air injection system for providing a bank of moving air over the food product during the early stages of cooking so as to break up the blanket of cold air over the food product.

Abstract: A steaming device (50) for a baker's oven including a steam generation chamber (55), located adjacent at least one heating element (25, 26) in an oven compartment of the baker's oven, the steam generation chamber (55) being closed at one end and having at least one steam outlet at or adjacent the other end; at least one heat sink member (57) in the steam generation chamber (55) to provide a heat source to convert steaming water introduced into the steam generation chamber 55) into steam; and a steaming water pipe (40) having at least one nozzle (41) operable to direct water into the steam generation chamber (55), the steaming water being convertible into steam within the steam generation chamber (55) and releasable to the oven compartment through the at least one steam outlet.

Abstract: A heating device of a food material that can heat a food material while preventing oxidation reaction and the like of the food material as much as possible is provided. A food material 8 is held under a reductive atmosphere where air is eliminated by filling superheated steam in a heating chamber 10 at a pressure exceeding an atmospheric pressure. Thus, because the food material 8 is heated under the reductive atmosphere where air is eliminated by filling the superheated steam, not under a conventional atmosphere where oxygen and nitrogen exist. Therefore, a Maillard reaction and an oxidation reaction can be suppressed, and a thermochemical reaction which could not be caused in the conventional heating method is caused in the food material 8. Thereby, it can be expected that the heated food material 8 acquires a characteristic which did not exist in the past, with less degradation.

Abstract: A food warming apparatus includes a cabinet with one or more heating compartments for holding one or more trays. Each tray has a rim extending outwardly from a tray opening and may contain previously cooked food portions. One or more dividers are removably mounted inside a heating compartment, dividing the heating compartment into a first sub-compartment and second sub-compartment. The one or more dividers include a first support flange that extends into the first sub-compartment and a second support flange that extends into the second sub-compartment. The first support flange supports a rim of a first tray in the first sub-compartment such that the first tray is suspended above a lower compartment surface of the heating compartment. The second support flange supports a rim of a second tray in the second sub-compartment such that the second tray is suspended above the lower compartment surface of the heating compartment.

Abstract: Disclosed are apparatus for delivery of a gas, e.g., carbon dioxide and/or chlorine dioxide, and methods of its use and manufacture. The apparatus includes a sachet constructed in part with a hydrophobic material. The sachet contains one or more reactants that generate a gas in the presence of an initiating agent, e.g., water. The apparatus can also include a barrier layer and/or a rigid frame. In another embodiment, the apparatus is combined with a reservoir that can be used to deliver a gas to the reservoir and, optionally, a conduit. In another embodiment, the apparatus is incorporated into a fluid dispersion system that includes a dispersion apparatus, e.g., a humidifier.

Abstract: The Shelf Life Extending Container for fruits and vegetables extends the shelf life of various fresh fruits and vegetables and vase life of fresh cut flowers by changing the atmosphere in which these living products are stored and respires. The Shelf Life Extending Container does this by utilizing a Gas Permeable Non-Woven Fabric Based Film. The high oxygen and carbon dioxide permeability of the Gas Permeable Non-Woven Fabric Based Film establishes an ideal atmosphere for the multiple perishable items stored within the Shelf life Extending Container, and therefore extends their shelf life. The establishment of lower oxygen and carbon dioxide atmospheres within the Shelf Life Extending Container using the Gas Permeable Non-Woven Fabric Based Film, also leads to a reduction in the respiration rate of the perishable items stored.

Abstract: Apparatus is described for storing sensitive materials in containers (32) which are sealed and in which the internal atmosphere may be purged by flushing with an inert gas fed in from a purger unit (30) via a suitable feed lead (35). The gas exhausted from inside the container (32) is fed back into the purge unit (30) and then checked against a desired parameter, for example oxygen concentration, until the value of that parameter reaches a desired level. Purging may then be stopped and the container left sealed, preferably at a slight over pressure relative to the ambient atmosphere. The use of a separate purge unit enables many containers to be sequentially and effectively processed. The containers are particularly useful for storing sensitive chemical and biological samples.

Abstract: A refrigerator and control method thereof are provided. The refrigerator emits light into a storage compartment formed therein to improve and preserve taste of food items stored therein. The refrigerator may include a light emitting unit to emit light into the storage compartment and onto the food items stored therein to improve and preserve taste of the food items.

Abstract: The invention relates to an adjustable steam injector of the type which has an injector housing with an inlet for a product which is to be heated and an inlet for steam. The injector housing also has an outlet for the product mixed with steam. The injector also includes an injector body displaceable in the injector housing. About the front end of the injector body there are disposed concentric gaps for product and steam, respectively. The injector body has a recess in its front end. The recess has the same extent as the cross sectional surface of the injector body and has its greatest depth in the centre of the injector body.

Abstract: The invention relates to an apparatus for controlling the composition of gases within a cargo container. The apparatus includes at least one sensor, at least one controller and at least one gas permeable membrane being adapted to facilitate the passage there through of different molecules at different rates. Said membrane defining a first region and a second region, the first region being for holding cargo and the second region defining a gas buffer region, said at least one inlet and/or outlet being in communication with said buffer region. The invention further relates to a container.

Abstract: The invention is relating to device for the controlled heating and cooling and conservation of eggs (18) that is provided with an oven space (13) with a carrier plate (7) with holders for the positioning of the eggs (18) substantially upright and a spray device (12) for the cooling of same with a coolant, and which is further provided with a heating element (11) for the generation of steam, whereby means (14) are provided that allow said steam to be subjected to a forced flow whereby this steam flows over the eggs (18) in order to heat the eggs, whereby said carrier plate (7) has openings (16) such that at least part of said steam is guided along the side of the eggs (18) to the underside of the carrier plate (7) so that the underside of the eggs (18) is heated.

Abstract: A vaporising device (80) for vaporising vaporisable matter without burning the vaporisable matter, typically, tobacco, comprises a vaporisation chamber (61) for the vaporisable matter, and a gas powered heating unit (1) for heating the vaporisation chamber (61). The heating unit (1) comprises a housing (2) having a main cylindrical side wall (4) closed at its respective ends by a first end wall (5) and a second end wall (6) to form a main chamber (8) within which fuel gas is converted to heat. A secondary cylindrical side wall (62) extends from the second end wall (6) to form the vaporisation chamber (61) for receiving a tobacco product (81), a cylindrical sleeve (83) of tobacco (84) for producing an aerosol of vaporisable constituents in the tobacco (84). A cylindrical partition wall (10) concentric with the main side wall (4) of the housing (2) extends into the main chamber (8) from the first end wall (5) and defines a primary combustion chamber (11) and a secondary combustion chamber (12).

Abstract: A cooker to smoker adapter is provided, and in one embodiment the cooker to smoker adapter includes first and second walls constructed to cooperate with a wall of a cooker to provide a fuel containment zone for receipt of fuel to be used in a smoking process. In another embodiment, one of the walls includes at least one aperture to readily permit the addition of fuel to the fuel containment zone. In yet another embodiment, a second aperture is provided in one of the walls, this aperture being adapted to receive a reservoir for a liquid. In a further embodiment, a liquid holding reservoir is provided integral with one of the walls. In another embodiment, stand-alone structures are provided to define a fuel containment zone to permit the burning of fuel while avoiding direct radiant transmission of heat from the fuel containment zone to a food which is being smoked. In one embodiment, the stand-alone structure is adapted to receive a reservoir for water.

Abstract: A process and apparatus are provided for the cold stabilization of wine by chilling the wine in a tank and supplying a cryogen to the wine in the tank. CO2 may also be added to the wine. Parameters of the tank and wine are monitored for adjusting cooling of the wine in the tank.

Abstract: A method and apparatus for high-pressure pasteurization utilizes a basket (40) for holding food packages (95). The basket (40) is transported on a cart (60) from a loading station (90), to the high-pressure pasteurization processing apparatus (10) and back to an unloading station (100). Two robots (17, 18) are utilized to reduce cycle time of the high-pressure pasteurization vessels (11).

Abstract: Some food pathogens are not well controlled by lethality treatments followed by refrigeration. A food processing facility according to this invention reduces the likelihood that food pathogens will be able to enter the food processing facility, or spread should they be able to enter. The food processing facility is divided into a plurality of area, with different areas having different allowed actions that can be taken on the food product, different rules and/or procedures for persons who are allowed entry, and/or different levels of cleanliness. The hod processing facility includes a plurality of separate rooms for processing the food product, each including separate food processing machines, air handling systems, drain systems and/or often-used supplies and tools. Different air pressures within different areas limit the possible movement of airborne food pathogens. Sanitizing stations are placed between various ones of the different areas.

Abstract: Midway along an outer circulation passage provided outside a heating chamber, a steam generating device is arranged, and, through the outer circulation passage, steam is fed to the heating chamber. A control device controls a steam generating heater arranged inside the steam generating device and a vapor heating heater provided in a space through which an air stream flowing through the outer circulation passage is returned to the heating chamber, and forms a cooking sequence by using, singly or in combination, a first heating mode that uses superheated steam obtained as a result of the steam being heated with the vapor heating heater and a second heating mode that uses hot air or radiation heat obtained by making the vapor heating heater produce heat without supply of steam.

Abstract: The inventions disclosed herein relate to a smoke generating device for use with portable grills. Various embodiments of the smoke generating devices disclosed herein incorporate some combination of a number of features to solve the problem of prior art smoke generating devices.