Abstract: An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.

Abstract: An electric pot keeping food warm and infusing aroma comprises a main body, a water storage device, a manifold and a control module. The main body has an outer pot, an inner pot, a pot lid and a water inlet. The water storage device has a first water outlet and a second water outlet respectively arranged at different water levels. The manifold further has a first branch pipe to the first water outlet, a second branch pipe to the second water outlet, a first valve for the first branch pipe and a second valve for the second branch pipe. When the first/second valve opens, the first/second branch pipe allows water to flow from the water storage device into the outer pot via the first/second water outlet, the first/second valve, and the water inlet. Further, scented oil may be added into the water storage device to change or increase flavor of cooked rice.

Abstract: A cover portion (96) for covering an opening of a tank body serving as a water tank is provided with a water receiving section (97) formed of a recess for temporary reception of supplied water, and the water receiving section (97) is provided with mesh-like filters (93a, 93b). Thus, scale or other impurities contained in discharge water derived from a pot of a steam generator and discharged from a drain valve are filtrated by the filters (93a, 93b), by which the discharge water from the pot is recycled as water for steam generation without using any special purification system. Therefore, the number of times of water supply to the water tank can be reduced without using any special purification system.

Abstract: A device to bake farinaceous foods such as cakes, cookies, breads, pies, and pizzas more rapidly and flavorfully, with retention of desire food textures and reduced risk of burning by the use of intermittent application of radiant energy. The preferred embodiment rotates farinaceous ingredients in front of a radiant heat source. The preferred embodiment may control oven temperatures by regulating the amount of outside cool air fan forced into the oven cavity.

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

Abstract: A 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: An insulated cover and method that makes it possible to create a thermal environment on a home gas or charcoal grill similar to that produced by a wood fired brick oven or commercial pizza oven. The cover is made from a high temperature resistant, thermal insulation material that is encapsulated (sandwiched) between thin metal sheet or metal foil skins. The insulated cover covers both a food support surface that has been placed on the grill's grate directly over the grill's heat source and the remainder of grills grate area that is suspended directly above the grills heat source that is not already covered by the food support surface. The food items are cooked from below by the thermal energy stored in the food support surface, and from above by the thermal energy contained within the low volume zone created by the insulated cover resulting in uniform, fast, even and energy efficient cooking of food items like pizza.

Abstract: Method and apparatus for sanitizing a foodstuff (100) contaminated with mycotoxins. The method comprises the steps of: placing the foodstuff (100) inside a reaction chamber (20), generating an aeriform fluid comprising ozone and conveying the aeriform fluid, feeding it into the reaction chamber (20) to degrade at least part of the contaminant mycotoxin molecules, checking the temperature of the inactivation reaction. The apparatus (1) comprises means for the generation of an aeriform fluid comprising ozone (3), a reaction chamber (20) intended to contain a foodstuff (100) contaminated with mycotoxins, means for conveying the aeriform fluid to the reaction chamber (20) and means for controlling the temperature (5) inside the reaction chamber (20).

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 food 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: 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: A method of manufacturing a food product that includes the steps of: delivering a protein and water-containing carrier material to a turboreactor which has a cylindrical reaction chamber with a substantially horizontal longitudinal axis and with a rotor equipped with blades and rotatable about its longitudinal axis provided in the reaction chamber. The rotor is rotated at a speed sufficient to centrifuge the carrier material against an inner wall of the reaction chamber and to form a dynamic, turbulent layer at the inner wall. The carrier material is heat treated and dried in the reaction chamber and is then advanced in the direction of an outlet from the turboreactor. The heat-treated and dried carrier material as a food product is withdrawn from the outlet, wherein an atmosphere of superheated steam is generated in the reaction chamber.

Abstract: An apparatus for and method of steam treatment of fodder, for example animal fodder which is typically in baled form. The purpose of steam treating is to kill mesophilic and thermophilic mould spores that are either attached to the fodder or detach when disturbed and become airborne. These airborne particles are associated with respiratory problems, infections and allergies to livestock as well as humans. The apparatus for steam treating fodder comprises at least one steam distribution manifold, which has a plurality of lances adapted to penetrate a bale of fodder so that steam is supplied to the interior volume of the fodder.

Abstract: Seasoning of liquid material containing at least sodium chloride, seasoning components and solvent is dried at a temperature not more than the boiling temperature of the liquid material to generate mixture bodies containing large-diameter spherical bodies and small-diameter spherical bodies. Accordingly, the solvent is not rapidly vaporized, but it is slowly vaporized and components dissolved in water, and particularly sodium chloride is not agglomerated on the surface layer portions of the large-diameter spherical bodies, but kept inside the large-diameter spherical bodies. Therefore, segregation of sodium chloride on the surface layer portions can be suppressed, and deliquescence is reduced. Accordingly, there can be obtained dry powder seasoning which is low in deliquescence under a using state and excellent in storage stability for a long term.

Abstract: A system for synchronization of a food preparation appliance and a holding station comprising a food preparation appliance for processing a food during a food preparation cycle and a holding station for maintaining food for a first predetermined period of time. The appliance and holding station communicate with each other. The appliance sends a signal to at least one holding when the food is transferred after the completion of the food processing cycle. A timer operatively coupled to the holding station. The timer countdown the elapsed time after the food has been prepared. Upon food transfer from appliance to the holding station, the remaining countdown is transferred from the appliance timer to the holding station timer. Holding station has a first countdown of the first elapsed time period and a second countdown of a time period less than the first elapsed time period by a predetermined time period.

Abstract: A fruit ripening system wherein a continuous inflow of fresh air and ethylene gas is provided into a fruit ripening chamber in correct proportions to form a fruit ripening gas mixture that will predictably ripen fruit in a very short period of time, regardless of the previous state of ripening of the fruit. At the same time, the ripening chamber is continuously purged of carbon dioxide that is a byproduct of the ripening process so that during the ripening process a concentration of carbon dioxide sufficient to materially impede the ripening process is never allowed to build up. Critical parameters are defined for ripening temperature, the minimum ethylene gas concentration, time of exposure to the ethylene gas, and purging of carbon dioxide.

Abstract: The present invention relates to a coffee roaster that roasts coffee beans by using heat emitted from a gas burner and a ceramic dome and has a hot water tank supplying hot water to coffee, wherein a rotary shaft rotating a roasting drum is rotatably supported on a base groove formed on the top surface of a base rod and a support groove formed on the bottom surface of a support rod, thereby permitting the rotary shaft to be removably mounted thereon, and wherein a heat-absorbing pipe is disposed in a high-temperature space between the gas burner and the inner wall surface of the ceramic dome, so as to allow a heat transfer medium to be forcedly circulated therethrough, and a heat-generating pipe disposed on a lower portion of a hot water tank in such a manner as to be submerged into the water in the hot water tank.

Abstract: A method for steam cooking includes introducing steam, from a steam generator device, into a food cooking container through a supply conduit so that at an inlet opening to the food cooking container the steam enters tangentially to a wall of the food cooking container. The generation of steam is controlled by a control system so as to provide a difference between the pressure in the supply conduit and the pressure in the interior of the food cooking container of at least 1 kPa.

Abstract: A method and apparatus for cooling bread just after baked are proposed in which bread f just after baked is transferred on a conveyor 2 into a cooling chamber 1 and carried out therefrom after it is allowed to reside therein for a period of time needed for cooling, inside temperature of the cooling chamber is maintained at 5-20° C.

Abstract: The present invention relates to a pressurization device, in particular of the type used for high hydrostatic pressure. More particularly, the present invention relates to a pressurization device (1) comprising a casing (4) provided with a closure (3) and housing a pressurization chamber (15), the device (1) being provided with pressurization means for putting the pressurization chamber (15) under pressure, characterized in that the pressurization chamber (15) is sealed by means of a plurality of annular seals (19a, 19b, 19c) arranged in series on the lateral surface of the pressurization chamber (15) at predetermined relative distances (D1, D2) which are correlated with the coefficient of compressibility of the liquid filling the pressurization chamber (15).

Abstract: Apparatuses and methods for ripening and displaying fruit are provided. Methods of making those apparatuses are also disclosed. In one aspect, the apparatuses and methods employ multiple platforms and other features for ripening fruit that increase fruit ripening speed, improve fruit flavor, reduce fruit bruising, and accommodate different ripening rates of different fruit. Other aspects and features disclosed herein further help achieve those goals, and particularly help fruit consumers to ripen store bought fruit.

Abstract: A knob assembly for a cooking pan lid that includes an improved visual and/or audible indicator of temperature conditions within the pan.

Abstract: This invention provides an apparatus and method for processing produce to reduce microorganisms thereon by treating the produce in a treatment chamber. The treatment chamber comprises a produce receiver disposed in the treatment chamber, a means for providing a gas stream comprising chlorine dioxide and a carrier gas into the treatment chamber, a chlorine dioxide sensor in communication with the treatment chamber, and a means for controlling the concentration of chlorine dioxide in the treatment chamber. The method comprises exposing the produce to an atmosphere comprising gaseous chlorine dioxide and a carrier gas in a treatment chamber and can comprise controlling the concentration of chlorine dioxide in the treatment chamber, moving the produce in the treatment chamber during exposure to the gaseous chlorine dioxide, spraying water to remove the gaseous chlorine dioxide, and purging the treatment chamber to remove any residual chlorine dioxide.

Abstract: Disclosed are a kimchi container with an improved fermentation and ripening function and a kimchi ripening method. The container includes a body and holding unit. The body accommodates kimchi, and includes locking protrusions normally projected from four sides of an inner wall and an opened side to be vacuum-sealed after accommodation of the kimchi. The holding unit includes a contact part having a cross-sectional area corresponding to that of the inner bottom of the body, and through-holes formed in the circumference and at a central region of the upper side. The holding unit further includes locking grooves, to be fitted onto corresponding locking protrusions of the body, formed at an outer wall upwardly extended from and integrally formed with the rim of the contact part. Thereby, tilting of the kimchi container causes the kimchi juice to circulate freely through the holding unit and to return to the kimchi.

Abstract: The present invention provides an apparatus and a method for fresh fruit processing that minimizes the exposure of the fruit to microbial contamination. The apparatus includes: a controlled environment chamber having an inlet portion configured to receive whole fruit and an outlet portion configured to deliver processed fresh fruit; a floor that is sloped downward from the inlet portion toward the outlet portion; an access portal on a lateral side of the controlled environment chamber, which is configured to provide access from the outside of the controlled environment chamber to the inside of the controlled environment chamber through a sealable barrier; an outlet portion having a container inlet that is configured to receive a container into the interior of the controlled environment chamber and a container outlet that is configured to deliver a container filled with processed fresh fruit out of the controlled environment chamber.

Abstract: A flavor of smoke generated by combustion, incomplete combustion, or thermal decomposition of a plant material may be improved by heating the smoke with a secondary heater. In particular, a dried smoked fish may be produced by drying boiled fish by a hot blast for a predetermined time so as to reduce a water content thereof to 30% or less by mass, and keeping the dried fish under an atmosphere of the smoke with the improved flavor. The temperature of hot blast is preferably decreased from 120° C. or higher at the initial drying step, to lower than 120° C. at the final drying step. According to this method, a favorable flavor is imparted to the food, and toxic ingredients such as benzopyrene are reduced.

Abstract: The present invention is directed to a powder spray apparatus for preparing a food product having an edible pearlescent coating, comprising: a spray zone having a spray device positioned proximate to at least one food product located in the spray zone for application of an edible pearlescent powder to the food product; a chamber for holding the edible pearlescent powder that is in fluid communication with the spray device; and a vibrator and/or a continuous forced air supply that assists in fluidizing the edible pearlescent powder in the chamber for delivery to the spray device. A method of using this apparatus and an edible pearlescent powder composition adapted for use in this apparatus are also disclosed.

Abstract: The present invention is a method for pasteurization or sterilization of liquid food products using high pressure in a continuous or semi-continuous flow. The invention involves pressurizing and depressurizing the liquid product for a sufficient duration of time to achieve a 2.5 log cycle reduction in microorganisms. The uniform application of high pressure to the liquid food product coupled with a controlled pH and temperature of the liquid food product, the setting and maintaining the pressurizing media temperature, and the rapid depressurization resulting in cellular disruption of the microorganisms within the liquid product inactivating or destroying the microorganisms, such as vegetative microorganisms, while preserving the functionality of the liquid product.

Abstract: Apparatuses and methods for ripening and displaying fruit are provided. Methods of making those apparatuses are also disclosed. In one aspect, the apparatuses and methods employ multiple platforms and other features for ripening fruit that increase fruit ripening speed, improve fruit flavor, reduce fruit bruising, and accommodate different ripening rates of different fruit. Other aspects and features disclosed herein further help achieve those goals, and particularly help fruit consumers to ripen store bought fruit.

Abstract: A smoker having a smoke generating material loader which preferably is insertable and retractable through a housing aperture and is adjustable between a no dump state and a dump state once inserted, preferably relative to a receiver tray that is closer to a heat source, as in an electric heat resistance bar, to cause smoke generation of smoke generating material received from the loader when placed in a dump state. The loader preferably has one or more seal off end caps or sections relative to the receiving housing aperture to provide a heat retention function. A preferred embodiment features a nested arrangement between the inserted loader and receiver tray and preferably the receiver tray is in a sliding supported relationship with the loader as in a semi-cylindrical loader main body in contact with one or more concave supporting surfaces of the receiver tray. The receiver tray also preferably has opposing shielding walls extending up from opposite sides of an apertured base receiving tray.

Abstract: The present invention generally describes a method and apparatus that can be used to significantly reduce the microbiological load of temperature sensitive foods and supplements. The active gaseous components of the system are carbon monoxide and ozone which is continually applied under a constant pressure, humidity, and temperature in a sealed room. The continuous gas flow containing carbon dioxide and oxygen is modified by using a tuned corona discharge generator and further modified by passing the gas stream through the ozone conversion module (OCM). The resultant gas flow contains a ratio of CO2/CO/O3 at a ratio of 15:5:1 which is extremely toxic to most yeast, molds, and pathogenic bacteria. The product being treated is typically exposed for several hours to this flowing gas mixture which is also held at a relative humidity of 98 to 100%. The temperature of the sealed treatment room is also held at a cool temperature between ?5° and 15° C. to minimize damage to the temperature sensitive food product.

Abstract: An endless dough conveyor 16 is provided with a resin endless toothed belt 18 instead of a metal chain. A toothed pulley 22 around which the endless toothed belt is wound is also made of resin. A rail 64 is disposed adjacent to a horizontal path of the belt, and a roller 46 attached to the belt is adapted to roll on the rail. At least two induction motors are provided for driving the endless toothed belt. The induction motors are supplied with electric power from a single inverter 35. At least a pulley is provided with a detecting unit 80. The detecting unit 80 detects a state in which teeth of the endless toothed belt climb onto that of the pulley, thereby predicting breakage of the belt. Thus, it is possible to prevent contamination of dough in a proofer.

Abstract: A centralised cabinet ready processing system for perishable food products such as meat includes containers (50) that are used in conjunction with processing devices including a lid (56), a gassing apparatus (58), trays (82), compression apparatus (72, 74), and internal cooling apparatus (70) to treat the food product dependent on the food product type. An inventory (1), transport system (2, 20, 22) and control system are also provided to allow efficient and safe handling of food products to achieve processing.

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: A cooking apparatus is provided. The cooking apparatus includes a cooking cavity, a door, an input selection device provided on an exterior of the door, and a control panel provided in the door and operably coupled to the input selection device. The input selection device may include buttons which are illuminated by a light source provided with the control panel. A guide may be positioned between the control panel and the input selection device to guide the light generated by the light source to the input selection device and concentrate light on the buttons to illuminate the buttons. In this manner, the cooking apparatus may include a selection device on its door including buttons that are effectively illuminated.

Abstract: A method for processing, in a container, a vegetable product containing a solid part suspended in a liquid part, comprises controlling the pressure of a gas in said container for modifying the specific weight of said solid part, so as to prevent said solid part from floating on said liquid part until drying; an apparatus comprises a timing device arranged for opening and/or closing, in a cyclical manner, a venting arrangement comprised in an operating chamber of a vinifying apparatus, so as to alternatively make said operating chamber communicate with an external environment and/or separate said operating chamber from said external environment and consequently decrease and/or increase a pressure of a gas in said operating chamber.

Abstract: A coffee bean roaster having a recirculated, filtered exhaust airflow; the coffee bean roaster including a filter system with a plurality of screens wherein a fluid source is sized and configured to distribute fluid across the screens so as to maintain wetness on their surfaces. The screens are positioned between a filter airflow inlet and a filter airflow outlet for passage of airflow through the screens from a filter airflow inlet to the filter airflow a. The screens have an upper end and a lower end, the fluid source sized and configured to dispense fluid from the upper ends, as a drip system, for distributing fluid throughout the screens toward the lower ends. A distribution hose is provided in fluid communication with the fluid source for distributing fluid to the screens.

Abstract: A heating system for a cooking appliance includes a first upper heating element and a second upper heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. Each of the first upper heating element and the second upper heating element is positioned with respect to an upper portion of the food item. A lower heating element is positioned within the cooking cavity. The lower heating element is positioned with respect to a bottom portion of the food item. A controller is operatively coupled to the lower heating element and the first and second upper heating elements. The controller is configured to asynchronously energize the first upper heating element and the second upper heating element to heat the upper portion of the food item.

Abstract: A bread maker comprising: a main body; an oven having a surface coated with a ceramic material, and being accommodated in the main body; a door provided in a front of the main body to open and close the oven; and upper heaters and lower heaters respectively disposed in upper and lower parts of the oven and the door. The oven is coated with a ceramic material so that an inner surface of the oven does not become deformed due to a high temperatures, and so that an inner surface of the oven that is stained or coated with bread ingredients can be easily cleaned. The upper heaters are inclined downward, thereby enhancing heating efficiency. Further, the oven components are detachable so that a damaged part of the oven can be separately replaced.

Abstract: The invention relates to a method for manufacturing dry sausages by the successive processing steps of: A) manufacturing a half-finished product which is still to be dried and consists of a skin filled with a sausage filling, and B) drying the half-finished product for a period of more than one day, wherein the half-finished products are moved, optionally intermittently, during drying. The invention also relates to an apparatus for manufacturing dry sausages, comprising means for manufacturing half-finished products consisting of a skin filled with a sausage filling still to be dried, and a container for drying a plurality of half-finished products for dry sausages in a drying space with a frame in which at least one endless conveyor is arranged, which conveyor is provided with a plurality of product carriers and wherein the conveyor with product carriers is displaceable relative to the frame.

Abstract: A food purifier includes a supporting base having an air outlet, an ozone generator supported in the supporting base for generating a flow of ozone mixing of air to form an airflow towards the air outlet, and a food container, which is supported on the supporting base, having an air inlet and a receiving cavity for containing the water and foods therein. A releasable valve is sealedly mounted at the air outlet of the supporting base for allowing the airflow to pass into the receiving cavity of the food container through the air inlet and for blocking the water from entering into the supporting base. An air dispenser is disposed at a bottom side of the receiving cavity of the food container for diffusing the airflow from the releasable valve to the water so as to guide the airflow in contact with the food.

Abstract: An oven with a heat-circulating device includes a housing provided with a chamber for roasting and steaming; a motor fixed on a rear surface of a rear wall of the chamber; a fan; a heater; a separating plate positioned in front of the fan; a steaming device; a tray and a cover. The e annular heater and the fan fixed on an inner surface of the rear wall in front of the motor. The steaming device is composed of a connect tube, a pump motor, an outflow tube and a heating case for heating the water filled in the heating case for producing steam to be blown and circulated by the fan also blowing the hot air to circulate in a balanced condition around the chamber and a food placed to be roasted and steamed synchronously, with the food not losing all water contained.

Abstract: An overheated steam oven which discharges overheated steam to an outside after changing the overheated steam of a high temperature into water. The overheated steam oven includes a cabinet to define a cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and an overheated steam discharger to discharge the overheated steam from the cooking cavity to the outside after condensing the overheated steam. The overheated steam discharger includes a cooling water path which is provided on a steam discharging path to exchange heat with the overheated steam discharged from the cooking cavity to the outside.

Abstract: Apparatuses and methods for ripening and displaying fruit are provided. Methods of making those apparatuses are also disclosed. In one aspect, the apparatuses and methods employ multiple platforms and other features for ripening fruit that increase fruit ripening speed, improve fruit flavor, reduce fruit bruising, and accommodate different ripening rates of different fruit. Other aspects and features disclosed herein further help achieve those goals, and particularly help fruit consumers to ripen store bought fruit.

Abstract: A apparatus for storing crepes, comprising a semi circular cylinder having an open bottom and top, said cylinder shaped to fit around a crepe; a perforated surface that fits into and is raised above a pan shaped to receive said semi-circular cylinder and hold it in a position; a cover shaped to receive said top of said semi circular cylinder; and wherein said cylinder is sized to surround said crepe without contact therewith.

Abstract: A preservative gas generating device includes a carrier sheet and a layer of a matrix forming material having a preservative gas generating compound dispersed therein. The layer of matrix forming material permits the generation of a preservative gas by the preservative gas generating compound and to permit the gas to permeate out of the matrix formed by the material. The matrix forming material adheres to the carrier sheet in the form of a layer covering an area of the carrier sheet and forms at least one discrete zone, with a peripheral area of the carrier sheet surrounding the discrete zone(s) being substantially free of the matrix forming material. A cover sheet is secured to said peripheral area to enclose the layer of matrix forming material between the carrier sheet and the cover sheet. At least one of the carrier sheet and the cover sheet are permeable to said preservative gas.

Abstract: The present invention refers to an apparatus for treating and preparing food having a cooking chamber in which the food is treated and cooked. The apparatus further includes a motor-driven ventilation fan which serves to circulate the cooking chamber atmosphere, and a gas burner which serves for combusting the gas-air mixture. The cooking chamber is heated by use of a heat exchange device which includes a heat exchange pipe assembly. The heat exchange device surrounds the ventilation fan. The heat exchange pipe assembly is characterized in that at least two pipe strands are provided which extend substantially around the ventilation wheel in a continuous bordering or loop of the ventilation wheel. The subject matter of the present invention is also a heat exchange device for an apparatus of this type.

Abstract: The invention relates to an apparatus in an infuser for a liquid food product. The infuser is of the type which includes a pressure vessel (1) with an inlet (2) for the product located in its upper region and an outlet (6) for the product located in its lower region. In the product inlet (2) there is a device for dividing the product entering into the pressure vessel (1) into small droplets. The infuser also includes an inlet (8) for steam. The steam inlet (8) is disposed so that steam enters into the upper region of the pressure vessel (1) through a concentric distribution chamber (9). The distribution chamber (9) is defined by the wall (10) of the pressure vessel (1), a guide plate (11) and at least one foraminated plate (12).

Abstract: An oven is disclosed having a first food preparation apparatus in the form of a convection heat source and/or a steam production assembly and/or a radiating heat source, and a second food preparation apparatus in the form of a smoking assembly. The oven can operate at least one of the food preparation apparatus simultaneously with the smoking assembly or separately from the smoking assembly.

Abstract: A grill attachment for a gas barbeque that is connectable to the grill and is disposed intermediate the grill and the burners. The grill attachment comprises a tubular member that has an interior cavity into which is placed a flavor-enhancing substance such as mesquite wood or charcoal briquettes that include mesquite wood. The tubular member includes a plurality of first apertures in a lower wall. The first apertures allow flames from the burners to enter into the interior cavity and ignite the flavor-enhancing substances therein. The tubular member further includes a plurality of second apertures in an upper wall thereof. The second apertures allows smoke from the burning flavor-enhancing substance to exit the interior cavity and contact meat that is cooking on the grill. The tubular member is also provided with a plurality of third apertures in its outer ends. The third apertures allow ingress of ambient air that feeds oxygen to the burning flavor-enhancing substance.

Abstract: A grill for use especially in commercial kitchens includes at least one electric heating element and, directly above said heating element, at least one food-product holder these components jointly forming a grill platform and said food-product holder featuring nozzles through which steam and/or hot water and/or seasoning can be sprayed.