72results about "Air moisturisation" patented technology

The invention discloses a surrounding furnace tea cooking device which can utilize a first heating body to radiate heat outwards to cook tea or cook a hot pot or bake food and the like, and can also utilize a hot air assembly to heat and utilize an atomization humidification assembly to humidify and reduce dryness. The air blower can accelerate flowing of air in the water tank, the pressure intensity in the water tank is increased, mist is blown out in the circumferential direction, the temperature of air on the circumferential side is increased, mist outlet is even, the coverage range is large, all users sitting on the periphery of the surrounding furnace table can be covered, and meanwhile flowing of air in the heat dissipation cavity can be accelerated through the air blower, and heat dissipation is conducted on the heating furnace assembly. No extra heat dissipation structure is needed, and the practicability is improved.

The invention discloses a surrounding furnace which comprises an upper heating module and a lower heating module, the upper heating module comprises an upper shell and an upper heating body arranged in the upper shell, and a plurality of air inlet holes are formed in the upper shell in the circumferential direction; the lower heating module is arranged at the bottom of the upper heating module and comprises a lower shell and a lower heating body arranged in the lower shell, a lower cavity of the lower shell is communicated with an upper cavity of the upper shell, an air outlet hole is formed in the lower shell, and the air outlet hole is located below the lower heating body; the first draught fan is arranged in the lower shell and used for driving air flow to flow in along the air inlet hole and flow out through the air outlet hole. According to the surrounding furnace, heat dissipation of the upper heating module can be achieved through the first draught fan, hot airflow can be conveyed to the surrounding environment, and the surrounding furnace can be conveniently used in winter.

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.

Steam cooking appliance (100), in particular steam cooking drawer (102), with - a device body (110) that surrounds an interior (112) of the steam cooker (100), - a steam cooking area (120) which is designed to be closable in the interior (112), and - a water tank (130) with a tank volume (132) for receiving water (134), which is arranged and designed to be connectable to the steam cooking area (120) in a tank receptacle (114) via a water supply system of the steam cooking appliance (100) and to be removable within a receiving area (115) of the appliance body (110), wherein the water tank (130) has a mounting area (150) projecting laterally from an underside of the water tank (130) with a mounting height (H), through which the water tank (130) is in an inclined position outside the tank receptacle (114) in a mounted state.

A baking process of high-quality green tea for a beverage is provided. The baking process includes: 1) providing a tea baking device; 2) conducting first moisture regaining; 3) conducting baking preparations; 4) conducting segmented baking; and 5) conducting preservation. By applying a far-infrared component, a heating component, and a humidification component, the moisture in the green tea is quickly removed by far-infrared baking when the green tea has a high moisture content, reshaping the green tea under the action of high temperature and high humidity while promoting the transformation of endogenous substances in green tea. The heating component improves the overall aroma and taste quality of green tea and promotes the leaching of green tea substances by hot air baking when the green tea has a low moisture content, making baked green tea samples show a strong and lasting aroma as well as a rich taste.

The invention relates to a steam apparatus (1) integrated into an oven door (20) for steam ovens (10). The apparatus provides the steam required inside the cooking chamber without the use of an additional heater, pump, pipes, or connection elements. This is achieved by the steam apparatus (1) comprising at least one water tank (30), which is positioned within at least one connection post (21) of the oven door (20) and is arranged to be filled with water by a user, and at least one water sprayer (40) configured to convey the water from the water tank (30) into the cooking chamber as steam.

A control method of a cooking apparatus. The control method of the cooking apparatus includes controlling an operation of the water supply pump to supply water to the steam generator, controlling an operation of the water supply pump for a period of time to additionally supply water to the steam generator when a level of water supplied to the steam generator reaches a position. The method includes controlling an operation of a drain pump to discharge the water from the steam generator when the period of time expires, and respectively controlling an operation of a steam heater installed in the steam generator and a bottom heater installed on a bottom surface of the cooking apparatus, when the level of the water in the steam generator reaches the position at which the water is discharged from the steam generator.

The present application belongs to the technical field of simulated flame fireplaces. Disclosed is a simulated flame fireplace. A flame outlet is formed in the middle of an upper end of a fireplace body (1). An airflow channel (2) is installed inside the fireplace body (1) on one side of the flame outlet, and a lighting assembly (3) is installed on the other side. A water tank (4) is installed inside the fireplace body (1) below the airflow channel (2), and a lower end of the airflow channel (2) is in communication with an inner cavity of the water tank (4). A partition plate (6) is installed inside the water tank (4), with a lower end extending into a water source. A lower portion of the partition plate (6) cooperates with the water source to divide the inner cavity of the water tank (4) into a left water chamber and a right water chamber. A mist generator (5) is installed on an inner bottom surface of the left water chamber. An upper portion of the partition plate (6) symmetrically divides the airflow channel into a left airflow channel and a right airflow channel, where the left airflow channel is in communication with the left water chamber and the right airflow channel is in communication with the right water chamber. An airflow convergence port is provided at an outlet of the airflow channel (2) above the partition plate (6), and an opening of the airflow convergence port gradually decreases from bottom to top. Vertical upward blowing, or rightward blowing, or leftward blowing of water mist can be achieved.

Steam cooking appliance (100), in particular steam cooking drawer (102), with - a device body (110) that surrounds an interior (112) of the steam cooker (100), - a steam cooking area (120) which is designed to be closable in the interior (112), and - a water tank (130) with a tank volume (132) for receiving water (134), which is arranged and designed to be connectable to the steam cooking area (120) via a water supply system of the steam cooking appliance (100) and to be removable within a tank receptacle (114) of the appliance body (110), wherein a number of transverse ribs (150) divide the tank volume (132) into a plurality of subvolumes (133), wherein adjacent subvolumes (133) are connected to each other via a respective rib opening (155) of the corresponding transverse rib (150).

Steam cooking appliance (100), in particular steam cooking drawer (102), with - a device body (110) that surrounds an interior (112) of the steam cooker (100), - a steam cooking area (120) which is designed to be closable in the interior (112), and - a water tank (130) with a tank volume (132) for receiving water (134), which is arranged and designed to be connectable to the steam cooking area (120) via a water supply system of the steam cooking appliance (100) and to be removable within a tank receptacle (114) of the appliance body (110), wherein the water tank (130) further has a removable lid (140) for access to the tank volume (132), and wherein a plurality of wave protection lamellae (160) are arranged on an underside of the removable lid (140) facing the tank volume (132) to reduce wave formation within the tank volume (132).

A control method of a cooking apparatus. The control method of the cooking apparatus includes controlling an operation of the water supply pump to supply water to the steam generator, controlling an operation of the water supply pump for a period of time to additionally supply water to the steam generator when a level of water supplied to the steam generator reaches a position. The method includes controlling an operation of a drain pump to discharge the water from the steam generator when the period of time expires, and respectively controlling an operation of a steam heater installed in the steam generator and a bottom heater installed on a bottom surface of the cooking apparatus, when the level of the water in the steam generator reaches the position at which the water is discharged from the steam generator.

The present disclosure provides an operation control panel push-pull mechanism and a steam-roasting electric appliance. The operation control panel push-pull mechanism is capable of driving an operation control panel of an electric appliance to move between a first position and a second position, and comprises a driving part, a fitting part and a first pushing part; the fitting part is fixed relative to a body of the steam-roasting electric appliance, the first pushing part is rotatably connected with the driving part and fixedly connected with the operation control panel, a rail structure is provided on the first pushing part, the fitting part cooperates with the rail structure, and the driving part is capable of driving the first pushing part to drive the operation control panel to move between the first position and the second position. According to the operation control panel push-pull mechanism provided by the present disclosure, the rail structure is provided on the first pushing part, thereby saving the space occupied by the push-pull mechanism while reducing the length of the first pushing part, and ensuring the movement stability of the push-pull mechanism.

An aerospace galley insert includes an oven defining therein an oven inner cavity for receiving food to be prepared and a fluid supply for supplying fluid comprising water or water vapour to the oven inner cavity. The galley also includes an exterior space, a heat pipe extending between the cavity and the exterior space, a first temperature sensor for detecting a first temperature in the cavity, a second temperature sensor for detecting a second temperature in the exterior space, and a third temperature sensor for detecting a third temperature of the heat pipe where it extends into the exterior space. The system also includes a control unit configured to determine an actual water vapour concentration in the oven inner cavity based on the first, second and third temperatures, and configured to control the fluid supply in order to adjust the actual water vapour concentration to a target water vapour concentration.

The invention relates to a bottle (1) for insertion into a kitchen and / or catering appliance, wherein the bottle is filled with a water-soluble additive, in particular a cleaner, descaler or rinse aid, wherein the additive is solid, wherein the bottle comprises a base (2), an opening (3) opposite the base (2) and a lateral surface (4), wherein the lateral surface (4) extends from the base (2) to the opening (3) and wherein a bottle length (5) is defined from the base (2) to the opening (3), wherein the bottle (1) has a support region (6) along the bottle length (5), wherein the lateral surface (4) has a flattened support surface (7) in the entire support region (6), wherein the support region (6) extends over at least one third of the bottle length (5).

The invention relates to a bottle for inserting into a kitchen and / or catering device, wherein the bottle is filled with a water-soluble additive, in particular a cleaner, descaling agent or rinse aid, wherein the additive is solid, wherein the bottle comprises a bottom, an opening arranged opposite the bottom and a lateral surface, wherein the lateral surface extends from the bottom to the opening and wherein a bottle length is defined from the bottom to the opening, wherein the bottle comprises a supporting portion along the bottle length, wherein the lateral surface comprises a flattened supporting surface in the entire supporting portion, wherein the supporting portion extends over at least one third of the bottle length.

An oven includes a cooking chamber, a cabinet surrounding the cooking chamber, a water reservoir with a reservoir inlet and outlet configured to supply steam to the cooking chamber, and a conduit defining a fluid flow path into the reservoir inlet. A water fill assembly includes a holder and a drawer body defining a water-receiving cavity, an opening, and a fill outlet. The drawer body is slideable between an opened position exposing the opening to the environment and a closed position retracted into the holder. A cylinder connects the fill outlet and conduit and is fixed to the holder. A piston fixed to the drawer body moves within the cylinder away from a first end when opened and into engagement with the first end when closed to block the fluid flow path between the opening and conduit.

A cooking apparatus comprises: a cooking chamber configured to accommodate objects to be cooked; a camera configured to photograph the inside of the cooking chamber; an output interface; a memory configured to store at least one instruction; and at least one processor, wherein the at least one processor is configured to execute the at least one instruction to: detect a fire hazard during cooking based on a captured image obtained by the camera; and based on the detection of the fire hazard, outputting a fire hazard notification through the output interface.

To configure a grilling device comprising a burner 4 and a food placement unit 2 provided above the burner so as to further improve effect of washing away excess fat and salt from food placed on the food placement part.SOLUTION: Fuel gas to be supplied to a burner is hydrogen gas, and moisture release means 6 is provided below a food placement unit, which has a moisture release unit 61 that releases moisture consisting of at least one of steam and water vapor.SELECTED DRAWING: Figure 3

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.

A cooking appliance according to an embodiment of the present disclosure may include: a case forming a cavity in which a load is placed; an antenna configured to radiate radio frequency (RF) energy for heating the load; an RF generator configured to deliver an RF output to the antenna; and a controller configured to receive information related to the load, and set at least one of a target time, which is a total duration for heating the load, and a target temperature, which is a final temperature for heating the load, based on the information related to the load.

An oven includes a water fill assembly including a holder having a receiver fixed therewith and a drawer body defining a water-receiving cavity, an opening to the water-receiving cavity, and a fill outlet from the water-receiving cavity. The drawer body defines a fluid flow path in from the opening and out through the fill outlet and includes a blocking element fixed with the drawer body. The drawer body is slideable with respect to the holder between an opened position, wherein the opening to the cavity is exposed to an environment surrounding the oven and the blocking element is spaced from the receiver, and a closed positon, wherein the drawer body is retracted into the holder and the blocking element to engage with the receiver to close the fluid flow path between the opening of the drawer body and a conduit to a water reservoir.

The invention relates to a bottle (1) for insertion into a kitchen and / or catering appliance, wherein the bottle is filled with a water-soluble additive, in particular a cleaner, descaler or rinse aid, wherein the additive is solid, wherein the bottle comprises a base (2), an opening (3) opposite the base (2) and a lateral surface (4), wherein the lateral surface (4) extends from the base (2) to the opening (3) and wherein a bottle length (5) is defined from the base (2) to the opening (3), wherein the bottle (1) has a support region (6) along the bottle length (5), wherein the lateral surface (4) has a flattened support surface (7) in the entire support region (6), wherein the support region (6) extends over at least one third of the bottle length (5).

The present invention relates to a cooking appliance for a large-scale kitchen in the form of a combi-steamer (1, 1'), having a cooking compartment (3) for cooking food which is to be cooked, which can be arranged on a plurality of cooking levels (32), or a rotisserie appliance, having a cooking compartment for cooking food which is to be cooked, which can be arranged on a rotatable carrier, having a heating device for heating the cooking compartment atmosphere, an appliance controller for controlling the cooking appliance, and a cooking compartment drain (33) which is located below a floor (4) of the cooking compartment (3) and serves for conducting away a fat / water mixture and gaseous portions of the cooking compartment atmosphere out of the cooking compartment (3), wherein the cooking compartment drain (33) extends from an outlet opening (15) in the floor (4) or in the floor region of the cooking compartment (3) as far as a siphon device (35), wherein a fat-collecting device (59) is provided which comprises at least one fat-collecting container (61), at least one fat extraction line (73), at least one extraction pump (77) and at least one fat discharge line (82), wherein the fat extraction line (53) extends from the fat-collecting container (61) to the extraction pump (77), wherein the extraction pump (77) is configured to further convey the fat / water mixture sucked up via the fat extraction line (73) into the fat discharge line (82), and wherein a cleaning device is provided which is configured to convey water at least via the fat extraction line (73) and the fat-collecting container (61) into the cooking compartment drain (33) in the direction of the siphon device (35).

The invention relates to a cooking appliance (1) with a cooking chamber (3) formed in a muffle (4) of the cooking appliance (1), wherein at least one thermochemical heat storage device (10) is arranged on at least one wall of the muffle (4). A control device (8) of the cooking appliance (1) is configured to control the at least one thermochemical heat storage device (10) and to control at least one heating element (9) of the cooking appliance (1). By controlling the at least one thermochemical heat storage device (10), a change in the temperature prevailing in the cooking chamber (3) can at least be supported. The cooking appliance (1) has at least one actuator (18, 22, 23, 26, 28, 30, 32) that can be controlled by the control device (8) and is configured to change the humidity prevailing in the cooking chamber (3). Furthermore, the invention relates to a method for operating the cooking appliance (1).

Steam cooking appliance (100), in particular steam cooking drawer (102), with - a device body (110) that surrounds an interior (112) of the steam cooker (100), - a steam cooking area (120) which is designed to be closable in the interior (112), and - a water tank (130) with a tank volume (132) for receiving water (134), which is arranged and designed to be connectable to the steam cooking area (120) via a water supply system of the steam cooking appliance (100) and to be removable within a receiving area (115) of the appliance body (110), wherein the water tank (130) further comprises a removable lid (140) for access to the tank volume (132), wherein the removable lid (130) has at least one opening (142) for emptying and / or filling the water tank (130), and wherein the removable lid (130) comprises at least one handle (146) for removing the water tank (130) from the appliance body (110).

Method for operating a cooking appliance (1), and in particular an oven (10), comprising a cooking chamber (2), a control unit (3), a heating unit (4) for heating the cooking chamber (2), a sensor unit (5) for determining a characteristic value for a cooking chamber temperature, and a moisture source (6) for humidifying the cooking chamber (2). The heating unit (4) is controlled by the control unit (3) as a function of the characteristic value for the cooking chamber temperature. The moisture source (6) creates a cooking chamber atmosphere in the heated cooking chamber (2) whose dew point temperature is equal to or specifically below the surface temperature of the food being cooked.

The invention relates to a steam oven water tank mechanism (1) for use in steam ovens, which simultaneously lifts a control panel (11) upwards relative to an oven vertical axis (Y) and, by means of an electric motor (30), provides for movement of the water tank (20), positioned behind the control panel (11) of the oven, towards a user, thereby providing easy access.