100results about "Air moisturisation" patented technology

Methods, ovens, and associated apparatus. Ovens and methods are adapted for maintaining the quality of a pre-cooked food product. Rapid temperature and/or relative humidity restoration may be used. Ovens may include a partition movable to vary sizes of oven cavities. Ovens may include removable interior panels. Humidification mechanisms are adapted for generating water vapor which may be used to maintain the quality of a pre-cooked food product.

A simulation electric fireplace having mist, humidifying and heating functions, which includes a shell with air inlets and outlets; a heating device arranged in the shell and used for heat provision upon being powered on; an air channel arranged in the shell and communicated with the air outlet; a fan and a combustion simulation device, which are arranged in the shell, wherein air taken from the air inlet is heated by the heating device for being delivered to the air channel, wherein the simulation electric fireplace further includes a humidifying device, the air outlet includes a first air outlet for sending out the hot air and a second air outlet for sending out the humidified hot air, the air channel includes a hot air channel communicated with the first air outlet and a humidifying air channel communicated with the second air outlet, the humidifying device is arranged in the humidifying air channel for humidifying the hot air.

A water supply tank unit, attached to a heating apparatus having a moistening function, comprising an open/close member biased in a direction of departing from a unit body attached to the heating apparatus, and a water supply tank held in the open/close member so as to be attachable/detachable, wherein the water supply tank and the open/close member have protrusions respectively so that the protrusions climb over each other and are locked to each other in a process of attaching/detaching the water supply tank.

The invention relates to a heat pipe-type steamer and a control method thereof. The heat pipe-type steamer comprises a main body, a steam recovery device and a recovered steam heating chamber, which are in the end-to-end connection to form a heat pipe loop using the steam as heat-transfer medium. The recovered steam heating chamber is the heat pipe heat-absorbing end. The steam recovery device is the heat pipe heat-dissipating end. The main body is the heat pipe body. A built-in heat source is arranged inside the recovered steam heating chamber. The steam of the heating chamber is heated by the built-in heat source, then flows through the heat pipe body and reaches the heat pipe heat-dissipating end, and finally flows back to the recovered steam heating chamber and is heated by the built-in heat source again. In the heat pipe loop, the steam is circulated by the convection and upward-floating and the food inside the main body is heated by the circulated steam. In the control method, the cooking process is set in a heat pipe-type steam circulation mode and a steam jet driving mode. When the steam inside the steamer is insufficient, the cooking process is completed in the steam jet driving mode. After the steam is supplemented and the steam temperature reaches the upper limit for cooking, the cooking process is completed in the heat pipe-type steam circulation mode. The food is heated in the two modes alternately.

In a steam cooker, for heating of a food which is a mass of granular matters or linear matters such as rice or chow mein, a steam superheater is not turned on or is turned on with a very weak electric power so that steam supplied from steam supply pipes (94A to 94C) is substantially not superheated. Steam of 80° C. to 90° C. derived from the steam supply pipe (94B) is jetted out right downward from an opening (111a) of a steam jet pipe (111). Then, steam located around an end portion of the steam jet pipe (111) in a tray-shaped case (51) is pulled in by steam jetted out from the opening (111a), so that a large amount of steam is jetted against a bowl of rice or a dish of chow mein. As a result, surfaces of, for example, rice grains are prevented from immediately going beyond 100° C., so that condensation at the surfaces of the rice grains is efficiently achieved, and supply of condensed latent heat and penetration of condensed water (hot water) to the rice grains is efficiently achieved.

A cooking apparatus to improve heating efficiency and to quickly cook food. The cooking apparatus includes a heater provided at a tray receiving food to be cooked and having a pair of terminals to supply power to the heater, and a plurality of sockets provided at a rear wall of a cooking cavity. When the tray is placed on a pair of support rails of the cooking cavity and the terminals of the heater are inserted into one of the sockets, the tray is directly heated by the heater to cook the food. The heater includes a conductive film coated on a lower surface of the tray, and first and second electrodes connected to the conductive film to be opposed to each other and connected to the terminals. The conductive film and the tray are heated by current flowing through the conductive film between the first and second electrodes.

According to the present invention, there is provided an air-frying cooker (1) comprising: a cooking chamber (20); a food receiving container (5) in the cooking chamber (20) having a permeable bottom wall (9); a heater (19) for heating air in the cooking chamber (20); a fan (18) for circulating a flow of hot air in the cooking chamber (20) to cook the food; and a system (13) to maintain a predetermined level (LI) of water in the cooking chamber (20) during cooking. The predetermined level (LI) is disposed between a base (11) of the cooking chamber (20) and the bottom wall (9) of the food container (5).

The present invention provides a cooker including a cooking chamber having an opening, a door for opening and closing the opening, heaters provided in an upper portion and a lower portion of the cooking chamber, a superheated steam generator that supplies superheated steam into the cooking chamber, and a water spraying section that sprays water into the cooking chamber. A reducing state is established in the cooking chamber.

The object of the present invention is to achieve a high frequency heating apparatus having a steam generating function that can implement simplification and miniaturization of the construction of a steam supply mechanism by omitting dedicated pump means for supplying water of a water tank.

In a high frequency heating apparatus having a steam generating function (100), a steam supply mechanism (7) for supplying heating steam into a heating chamber (3) is constructed by a water tank (21) detachably equipped to the main body of the apparatus, water supply trays 825), (25) mounted in the heating chamber (3), heating means (27), (27) for vaporizing water on the water supply trays (25), (25) by heating the water supply trays (25), (25), and water supply paths (29), (29) for leading water in the water tank (21) through heating areas based on the heating means (27), (27) to the water supply trays (25), (25), and the water in the water tank (21) is supplied to the water supply trays (25), (25) by using thermal expansion of water in the water supply paths (29), (29) which is caused by the heat generated in the heating means (27), (27).

A gas fireplace comprises a support and housing frame, a gas combustion chamber, at least one chimney duct for releasing flue gases, coming from said combustion chamber, at least one inlet duct for external comburent air leading to said combustion chamber, a ventilation and heating circuit designed to suck environment air, and heat and fed it at least partly into the space where the fireplace is located, and at least one motor-driven fan designed to operate in said ventilation and heating circuit. The gas fireplace further comprises at least one silencer device provided along said ventilation and heating circuit.

A process and apparatus for heating an oven using nebulized water particles and compressed air including the steps of heating water contained in reservoir that is located outside of a cooking chamber by transferring water within the reservoir through a water heater to reach a desired end point temperature that is less than boiling, heating compressed air by sending compressed air through an air heater that is submerged within the water of the reservoir, conveying the heated water and the heated compressed air to a nebulizer, nebulizing the heated water into heated water particles and introducing the heated water particles into the cooking chamber via the heated compressed air.

A cooking device is provided with a heating chamber (8) which is provided within a casing, has an opening (8c) on the front surface side thereof, and contains an object to be heated. A dam section (110) extending above the bottom surface inside the heating chamber (8) is provided at the lower edge of the opening (8c) of the heating chamber (8). The configuration prevents condensed water (W) from flowing out of the opening (8c) of the heating chamber (8) when the door (2) equipped with a hand grip is opened while the condensed water (W) pools on the bottom surface inside the heating chamber (8).

An automatic water box structure is disclosed and comprises a drawer, a water box body, a controller, a push-out mechanism and a locking mechanism. The drawer is used for containing the water box body; the water box locking mechanism is controlled by the controller and is used for locking the water box body in the drawer. The water box push-out mechanism is controlled by the controller to push outthe unlocked water box body from the drawer and controlled by the controller to reset. The water box push-out mechanism is arranged at the upper part of a drawer cover; the water box locking mechanism is arranged at the rear part of the drawer; taking-out and locking of the whole automatic water box structure are controlled through the controller, a person can take out and push in the water box only by touching function keys arranged on a user operation interface of an electric appliance product during operation, self-locking can be achieved during pushing, automatic popping up can be achieved after unlocking, and better experience is achieved when the water box is used by a user.

The invention provides an operation panel push-and-pull mechanism and a baking electric appliance. The operation panel push-and-pull mechanism is used for driving an operation panel of the electric appliance to move between a first position and a second position, and comprises a driving part, a cooperation part and a first pushing part; the cooperation part is fixed relative to the body position of the baking electric appliance, the first pushing part is rotatably connected with the driving part and fixedly connected with the operation panel, a track structure is arranged on the first pushingpart, the cooperation part cooperates with the track structure, and the driving part is used for driving the first pushing part to drive the operation panel to move between the first position and thesecond position. According to the operation panel push-and-pull mechanism, the track structure is arranged on the first pushing part, the space occupied by the push-and-pull mechanism is saved, the length of the first pushing part is also reduced, and the stability of motion of the push-and-pull mechanism is guaranteed.

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.