Abstract: The present invention discloses an apparatus for supercooling and a method of operating the same which can solve supercooling release of a supercooled space and prevent external exposure of energy such as an electric field. The apparatus for supercooling includes a space cooled by cool air, for maintaining an inside object in a supercooled state by supply of energy preventing the object from being converted into a solid phase, a sensing unit for sensing supercooling release of the space or the object, and a heater engaged with the sensing unit, for applying heat to the space or the object.

Abstract: An oven 1 includes a housing 2 and a hinged cover 3 arranged to be selectively opened and closed. One or more dials 5, buttons 6, and arrow buttons 7 control various functions including activating heat from either the dry heater 10 or the steam heater 12, controlling temperature settings, setting automatic timers, setting displays, setting alarms, and other functions. A circuit or control is used to cycle off the dry heat element 10 when the steam generator 12 requires power to generate steam and to turn the dry heat element 10 back on when the steam generator 12 has cycled off and steam is being introduced into the chamber of the oven 1.

Abstract: An apparatus and method that maintains an optional heated environment in addition to a humid environment in an interior thereof such that one or more edible items may be stored therein with properties of the one or more edible items maintained in a desirable state.

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: 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: 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 device for eliminating vacuum as the plunger is returned by venting it to the atmosphere in a patty molding machine.

Abstract: A steamer system for culinary use comprises one or more stackable food receptacles (4) having lower surfaces provided with steam-receiving openings, a removable base (12) to which a lower receptacle is releasably securable, and a cover for the uppermost receptacle releasably securable thereto and formed with a carrying handle (34), the receptacles (4), base (12) and lid (14) being securable with releasable clips (20).

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

Abstract: A food holding cabinet that has a plurality of food warming cavities. An ultrasonic misting device is disposed to provide mist to humidify at least one of the food warming cavities. The misting device comprises a well that holds water and a plurality of ultrasonic transducers. A controller actuates the ultrasonic transducers to produce a mist that is conveyed to the food warming cavity by a mist duct and a mist dispenser that distributes the mist evenly in the food warming cavity.

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: 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 grease collection system is provided that may be connected to an oven for the real-time removal of grease from the heating chamber while maintaining a closed system. In particular, one end of a grease removal conduit is placed in communication with a drain in the cooking chamber, and the other end of the conduit is placed in a portable reservoir for the disposal of grease having a predetermined fluid level to prevent ambient air from entering the heating chamber during the preparation of food product.

Abstract: A gas mixing system and method designed to flush produce with a gas-air mixture of desired oxygen concentration to preserve the produce. The produce is placed in a vacuum vessel, which is then evacuated to a desired degree. Atmospheric air is provided to the vacuum vessel via an air valve, and nitrogen gas is provided to the vacuum vessel via a gas valve. A valve controller operates in a first mode wherein the air valve is a fully open master valve and the gas valve is a partially or fully open slave valve, and operates in a second mode wherein the gas valve is a fully open master valve and the air valve is a partially or fully open slave valve. The system automatically switches between the two modes to accommodate changing conditions, to maintain the desired oxygen concentration in the gas-air mixture. Multiple modes are possible with greater numbers of valves.

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: A draft chimney for a convention based apparatus. The draft chimney comprises a flue at least partially defining a path of convection airflow through at least a portion of the interior of a cabinet. The flue passes convection airflow to the exterior of the cabinet.

Abstract: An overheated steam oven which is suitable for home use by simplifying a construction and reducing a size of the overheated steam oven, and which minimizes energy loss by effectively reducing heat loss due to an insulating construction thereof, and which evenly cooks foods and improves cooking efficiency by evenly heating the foods in a cooking cavity. The overheated steam oven of the present invention includes a cabinet to define a cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a steam dispersion unit mounted to a steam inlet port of the cooking cavity to evenly discharge the overheated steam into the cooking cavity while preventing the overheated steam from being directly discharged onto foods.

Abstract: A heating cooker, capable of supplying steam into a cooking chamber thereof, includes a cabinet defined therein with a cooking chamber, and a steam generating unit for supplying steam into the cooking chamber. The steam generating unit includes a heating tank detachably mounted to the top of the cooking chamber inside the cooking chamber, and provided with steam outlet ports, a water tank detachably mounted to the cabinet over the cooking chamber, and connected to the heating tank via a guide passage to supply water into the heating tank, and a steam generating heater installed in the heating tank to heat water contained in the heating tank.

Abstract: The present invention comprises an improved device and method for automated cooking foods with a liquid such as water.

Abstract: A bread maker including a casing forming an outer enclosure and a baking tray inside the casing to contain bread dough. An upper heater inside the casing faces an opening in the top of the baking tray to heat the baking tray. A lower heater inside the casing faces a lateral part of the baking tray to heat the baking tray. A water reservoir filled with water inside the casing adjacent to the lower heater generates steam while being heated by the lower heater.

Abstract: A barbeque smoking box includes a metal container that encloses woodchips. Within the mass of the woodchips is located a frangible liquid container that ruptures when subjected to the heat of a barbeque grill. The liquid then permeates and soaks the woodchips in the frangible container. As the barbeque grill continues to heat the soaked woodchips, smoke is generated and passes in an continuous control manner through a number of small openings formed in the external package so as to smoke food that is being prepared in the grill.

Abstract: An overheated steam oven which cleans an interior of a cooking cavity of the overheated steam oven using hot water and overheated steam, and executes a cooking operation using the overheated steam. The overheated steam oven includes a cabinet to define the cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a cleaning unit to spray water from an interior of the overheated steam generator into the cooking cavity to clean the interior of the cooking cavity. A control method of the overheated steam oven includes spraying the water into the cooking cavity by use of the cleaning unit in response to a cleaning start signal, thus cleaning the interior of the cooking cavity, and supplying the overheated steam from the overheated steam generator into the cooking cavity after the cooking cavity is cleaned, thus drying the interior of the cooking cavity.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a first vessel containing a predetermined amount of water therein, and a second vessel of which an upper portion is placed in the first vessel, so that an inlet provided at the upper portion of the second vessel communicates with an interior of the first vessel. The second vessel has an outlet provided at a lower portion of the second vessel and connected to the cooking cavity. The overheated steam generator further includes a first heater which is installed in the first vessel to be immersed in the water contained in the first vessel to generate steam, and a second heater which is installed in the second vessel to overheat the steam generated by the first heater.

Abstract: An adsorbent (2) is sandwiched by two films (4) from upper and lower directions; the two films (4) are bonded to upper and lower surfaces of the adsorbent (2). A skirt portion (4A) extending in a lateral direction of the adsorbent (2) is formed in an outer periphery of each of the films (4) and dispersing openings (8) are formed between the skirt portions (4A). Then, a freshness-keeping liquid impregnated in the adsorbent (2) is gradually dispersed outside from each side portion (2A) of the adsorbent (2) through the dispersing opening (8), whereby the adsorbent (2) in the freshness-keeping device (1) is prevented from contacting directly food and the freshness of the food can be kept stably in a long period of time.

Abstract: A draft chimney for a convection based apparatus. The draft chimney comprises a flue at least partially defining a path of convection airflow through at least a portion of the interior of a cabinet. The flue passes convection airflow to the exterior of the cabinet.

Abstract: In a cooking chamber for a cooking device with at least one opening discharging into at least one pipe to a discharge and/or exhaust, at least one blower for generating excess pressure and/or low pressure in the cooking chamber is arranged in the at least one opening and/or in the at least one pipe.

Abstract: A control system for maintaining the temperature and humidity for a wine storage area within a predetermined range and at low operating cost includes a conduit field buried in a sand layer at a depth where the temperature normally ranges from 55 to 57 degrees F. An air intake is preferably disposed on a north side of a new or existing structure and draws outside ambient air into the conduit field when an exhaust fan is on and a partial vacuum is created in the wine storage area. The temperature and humidity of the ambient air are altered, as desired, during its passage through the conduit field until it is discharged in the wine storage area as a conditioned air. A pair of thermostats each individually control operation of the exhaust fan so as to maintain temperature below a first maximum setting and above a second minimum setting.

Abstract: A composition for disinfecting an animal product comprising an electro-chemically activated, anion-containing aqueous solution. A plant for treating an animal product including a water reservoir (12), a salt feed device (16) for creating an aqueous salt solution, an electrolysis device (18) to produce anolyte and catolyte solutions, an anion mixing tank (28), and a treatment container (30) to apply the solution to an animal product.

Abstract: A device for delivering meals at an appropriate temperature comprising: a transport cart equipped with at least one electric energy source, a plurality of plates fastened to said transport cart, each plate comprising at least one thermal energy transfer device operatively connected to the electric energy source, and a plurality of trays, each tray being removably associated to a plate of said plurality of plates and having at least one seat for housing a container or dish containing a meal to be delivered, the device being characterised in that each plate of said plurality of plates comprises means for automatic measuring of the container or dish temperature, which are operatively connected to the processing means for automatic activation of said at least one thermal energy transfer device respectively for heating or cooling when the temperature measured in the container or dish is respectively higher than a maximum value or lower than a minimum value out of a predetermined temperature range.

Abstract: A closure system for attachment to and use in gas flushing a container of fresh produce includes a body portion, a closure connected to the body portion, and a pressure-sensitive mechanism connected to the body portion and to the closure that moves the closure to an open position or to a closed position, depending on the pressure exerted on said mechanism.

Abstract: The present invention relates to a hinge assembly for a door of a kimchi storage device which mounts a door opening and closing a storage chamber of the kimehi storage device on the upper surface of a body. There is provided an integral hinge assembly for a door of a kimchi storage device which can prevent the impact during door opening and closing operations and can prevent the damage of the door by interconnecting: a cover plate fixed to a body; a hinge housing in which there are inserted an elastic means, a support plate backing up the elastic means, a control plate controlling a springback force and a support member connected to the elastic means and supporting a force between the elastic means and a press member; a turn member connected with the press member and fixed to the door.

Abstract: An integrated system including an oven and a separator for converting a grease/water mixture exiting the oven into a grease component and a gray water component is disclosed. The oven, which may be considered to be independent of the integrated system, includes a reservoir that acts as a water vapor source and a drip pan for capturing the juice and/or grease that exude from a food stuff as it cooks. A water supply line in fluid communication with reservoir provide for clearing the surface of the reservoir of grease slicks or a grease layer that might interfere with the humidity or water vapor content of the oven. A controller may be provided to regulate the frequency and duration of the clearing of the reservoir surface.

Abstract: The present invention describes an apparatus useful for maintaining perishable products in a controlled environment as a modular unit. This modular unit, or self-contained apparatus, encompasses all the equipment necessary for installation while offering temperature stability, simplified maintenance requirements, and ultimately, precise control of ripening. Designed for efficiency, typical labor and equipment costs and energy consumption of a ripening room are reduced with the palletized ripening cabinet. The present invention may also be easily adapted for the combination of units or for various temperature requirements and otherwise from pre-cooler to freezer.

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: The device includes an oven, the inside of which is a space designed to hold food to be cooked and which is designed to generate saturated steam inside this space. The device also includes a dosing appliance for water which presents a duct which passes through one of the walls of the oven. In this duct, there are valves to control the supply of water into the cooking space. The outlet of this device is directed towards a heating element which is also located in the cooking space. The device also includes a steam condenser which is connected to the cooking space.

Abstract: A release device for slowly releasing vapors of a sprout inhibitor into a small package of potatoes is disclosed. The release device includes a container for holding finely particulate porous media which has absorbed a liquid sprout inhibitor. The container is at least partially porous with respect to sprout inhibitor vapors such that the release device may be utilized to inhibit sprouting of potatoes in small packages during shipments. The release device may further be structured to be coated to control the release rate and may further include being printed upon a porous substrate.

Abstract: A storage floor air vent may comprise at least two vent walls positioned in substantially parallel relation to thereby define a channel; a plurality of angular baffle members, each angular baffle member composed of two segments forming an apex therebetween; the plurality of angular baffle members positioned in between the at least two vent walls in a linear arrangement, with each apex facing upward proximal the top end of each of the at least two vent walls, and each angular baffle member is positioned a distance apart from the adjacent angular baffle member to thereby define an orifice between the segment ends of adjacent angular baffle members.

Abstract: Apparatus which includes a container having a side wall, a top end and a bottom end for containing a product under pressure, a raised top end and/or bottom end to provide increased headspace, and, when needed, an internal splash guard for preventing the splashing of the contents when opening of the container. The splash guard may include an internal bead formed in a side wall of the container and may also include an additional internal bead formed in the top end of the container. Headspace may also be increased by reducing the diameter of the concavity formed in the top end. The concavity may also be formed in the bottom end or both the top and bottom end and the top end may comprise an easy open end.

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: A method and apparatus provides infusing marinating liquids into foods in a relatively short period of time to enhance the flavor of said foods. The method uses air pressure above atmospheric to force marinating liquid into the foods. The foods are submerged in the marinade and the air pressure forces the marinade into the submerged foods. Air pressure and time of pressurization is electronically controlled and can be based upon the weight of the food to be marinated. The apparatus includes a sealed vessel for holding the food and marinate and electronic controls that set and manage a pump to control the pressure and duration of pressurization to insure adequate penetration of the marinating liquid into the food.

Abstract: Provided is a device for treating a food product in order to reduce or eliminate the detrimental effects of the presence of oxygen which is in contact with the external surface of the product.

Abstract: In a method of preserving a food product by applying high pressure, the food product (1) is forced through a treatment system (2) having an entrance (3) and an exit (4) while a pressure difference of at least 10 MPa is substantially maintained between the entrance and the exit. The product (1) is subjected to a varying electric and/or magnetic field. A treatment system with a plurality of treatment chambers is used, wherein the treatment chambers are electrically connected to reduce impedance variations of the treatment system during the preserving of the food product. For the food product flow the treatment chambers are series connected.

Abstract: An integrated system including an oven and a separator for converting a grease/water mixture exiting the oven into a grease component and a gray water component is disclosed. The oven, which may be considered to be independent of the integrated system, includes a reservoir that acts as a water vapor source and a drip pan for capturing the juice and/or grease that exude from a food stuff as it cooks. A water supply line in fluid communication with reservoir provide a means for clearing the surface of the reservoir of grease slicks or a grease layer that might interfere with the humidity or water vapor content of the oven. A controller may be provided to regulate the frequency and duration of the clearing of the reservoir surface.

Abstract: The present invention provides a system for the decontamination of agricultural products by reacting the toxins and microorganisms, contaminating the product, with ozone. The ozone is generated on site and upon demand, thus eliminating ozone waste associated with long periods of ozone storage. The systems of the invention provide efficient, safe, and environmentally friendly use of ozone for product decontamination by optimizing the delivery of ozone to the contaminated product, monitoring and controlling the pressure in the treatment systems, monitoring and controlling the heat generated during the treatment of contaminated product with ozone, and controlling ozone release into the atmosphere.

Abstract: A baking oven comprises a hearth with a baking chamber and a heating device having heating elements which comprise at least one heating surface that constitutes a wall of the baking chamber. Provided in the heating elements is a heating gas duct which is defined on one side towards the baking chamber by the heating surface. Along part of the heating gas duct, turbulence elements are provided in the direction of flow of the heating gas, for the generation of turbulences in the heating gas.

Abstract: An apparatus, a method and a flat for pasteurizing a plurality of layers of in-shell eggs without substantially impairing the functionality of the in-shell eggs. The apparatus includes a fluid bath, heat exchangers, a means for vertically perturbating the entire surface of in-shell eggs loosely held in a plurality of flats forming at least one stack thereof.

Abstract: A steaming apparatus comprising a steaming box having an inner wall and an outer wall, a burner, and a water boiler being mounted at the bottom of the inner wall, characterized in that the water boiler comprises an inner channel and an outer channel, the inner channel has a facing down opening and is provided with a plurality of water tubes, the external wall of the inner channel is provided with a plurality of smoke-releasing connection tubes. The outer channel has a facing up opening and is provided with a plurality of smoke-releasing tubes, which are connected to the smoke-releasing connection tubes of the inner channel, a passage is formed between the inner channel and the outer channel, and is used for the storage of water. The burner mounted at the bottom of the water boiler heats the water boiler and the temperature of the water therein rapidly increases and the water boils to form steam.

Abstract: An apparatus and method are disclosed for cooking food products. In particular, cereal grains and rice products may be cooked pursuant to a multi-step process in which rice is first prewashed, presteamed, and then allowed to absorb water in a steeping step for a short time before being cooked in a steam cooker. The rice may be passed along to various dryers, and later dried and packaged for use by the consumer. Further, an apparatus and method are disclosed for using and recirculating water in a more efficient and economical manner in a food processing operation.

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