556results about "Baking-tins" patented technology

A container has a patterned susceptor region in the bottom, a fold region between the bottom and the sidewall of the container, a sidewall region, and a flange region that forms a flange or lip of the container. The patterned susceptor region includes arrangements of microwave-interactive features disposed generally along respective close plane curves, which reduces overheating and increases the filling temperature of the food product. The fold region contains microwave transparent features that minimize de-lamination of the container in the folded region, and also create a generally transmissive area in the vicinity of the heel of the food product to improve the cooking thereof. The sidewall region shields the periphery of the food product so that it is not overcooked while promoting an appropriate degree of pie dough shell browning. The flange area is transmissive to promote an appropriate degree of cooking of the food product crust.

A bleed gas clean-up system for a re-circulating oven.

A bleed gas clean-up system for a re-circulating oven.

Provided is a sealing gasket for a cooking utensil for cooking food under pressure, the utensil includes a vessel and a lid that define a cooking enclosure. The gasket having a heel from which at least a first lip projects that is provided with at least one escape window notch that passes through its thickness, and in that the first lip forms a differential movement member enabling the escape window notch to effect a relative movement relative to the heel when the pressure prevailing inside the cooking enclosure exceeds a predetermined threshold, which relative movement enables said escape window notch to open up a leakage orifice via which the cooking enclosure is put into communication with the outside of the utensil. Cooking utensils for cooking food under pressure such as a pressure cooker are provided.

The invention provides a dual thermometer system for the measurement and display of temperature data taken at two separate locations within an oven. In one aspect, the invention provides an elongated probe connected with a flexible electronic cable. The probe houses two temperature sensors—one for sensing internal food temperature, one for sensing inside oven air temperature. The sensors are space apart within the probe such that the one sensor can be positioned substantially within a food item and the other sensor can positioned substantially outside of the food item and within the oven. Signals from the sensors are relayed from the probe and through the cable; external electronics may attach to the cable to acquire the signals and display associated temperatures. In another aspect, signals from temperature sensors are relayed from the probe and through the cable to a first wireless termination. The first wireless termination wirelessly relays signals from the probe to a second wireless termination coupled to module electronics, to acquire the wireless signals and to display associated temperatures. In operation, the probe is inserted into food within an operating oven, such that one of the sensors senses food temperature and such that the other of the sensors senses oven air temperature; the cable extends from the probe and through the door of the oven; the module electronics may be attached to a convenient location in the kitchen, usually near to the oven, to display temperatures from the probe.

An assembly for forming multiple individual compound desserts in a predetermined dome shape including a base tray having a plurality of recessed cavities to form a base for said compound dessert. A rack and a plurality of dome shaped bowl assemblies secured in a fixed position to said rack. Each bowl assembly is formed with a closed semi-spherical end and an open end forming a cavity, and a cover member which is mounted over said open end, the cover member having an inner bowl extending therefrom which extends into the cavity.

The cleaning-friendly article, such as a household kitchen appliance, which is suitable for heating food and / or directly connected with this unit, has a suitable long-lasting or permanent easily cleaned coating on its surfaces that are accessible to dirt. In order to provide this easily cleaned coating a mixture is applied to these surfaces, which contains a hydrolyzable, network-forming gel and a hydrophobic substance. The gel is preferably formed from metal oxides. such as SiO2, Al2O3, Fe2O3, In2O3, SnO2, ZrO2, B2O3 and / or TiO2. The hydrophobic substance is preferably chemically combined with the gel network. The hydrophobic substance preferably includes pre-condensed fluoroalkyl-silanes.

A system for producing par-baked pizza crusts from dough portions includes a pan adapted to support the dough portions. A lid assembly is positioned to contact each dough portion. The dough portions are par-baked in an oven, while the lid assembly contacts the dough portions, in order to produce par-baked pizza crusts.

A decorative serving container system that includes a serving dish and a ring element having a ring element lip with a shape that substantially corresponds to a shape of a serving dish lip, wherein portions of the ring element lip are formed to be positionable around at least a portion of the serving dish lip to provide frictional engagement between portions of said ring element lip and at least a portion of said serving dish lip, such that said ring element is capable of securing a foil pan within said serving dish.

An implement for supporting foodstuff and allowing food preparation operations to be performed thereon. The implement includes a body having a substantially planar working surface. The working surface includes a main area and at least one substantially coplanar auxiliary area. The auxiliary area has at least a protruding portion thereof protruding integrally and outwardly from the main area. The auxiliary area has a geometrical configuration distinct from that of the main area so as to facilitate visual identification thereof and visual differentiation thereof from the main area. The main and auxiliary areas are adapted to improve the cognitive ergonomicity of the implement by facilitating the delimitation of distinct coplanar and adjacent working areas for performing corresponding distinct food preparation operations. The implement includes a discharge aperture extending therethrough and a plurality of adaptors connectable thereto for performing various culinary operations.

Outdoor cooking apparatus including a basin, a grate within the basin, a pedestal including a housing having a chamber and a container for a heat generating source. The container is preferably an insertable starter unit that is removably secured within the chamber and remains in place during cooking. The outdoor cooking apparatus is particularly useful for wok cooking as a wok may be placed on the grate such that a small diameter of very hot air is delivered from the insertable starter unit to the wok. The outdoor cooking apparatus may further be modified for other cooking purposes requiring a broader diameter of lower heat. This embodiment further includes a diffuser, preferably including a plate having apertures therein and a second larger planar grate placed within the basin above the diffuser.

A dessert pan assembly for forming a compound dessert constructed with a rectangularly configured loaf pan having fluted side walls and a fluted bottom defining a cavity. A planar flange extends outward from the sidewalls of the loaf pan to support a cover member which is mounted to the loaf pan. The cover member has a smooth surfaced oblong projection defining an open ended cavity and a planar skirt which sits on the loaf pan flange and is held in place by a slideable clip which is slidably mounted on the surface of the skirt. The planar skirt extends over the loaf pan cavity and is provided with a plurality of holes overlying the loaf pan cavity to allow gases to escape from the loaf pan.

In accordance with the present invention a novel apparatus is disclosed that provides both hot and cold holding for food products in one food holding appliance. In preferred embodiments the improvements include one or more of the following: (1) Positioning a heat transfer module containing a heat transfer plate above the top of one or more food holding pans forming the top surface of each food holding compartment. (2) Providing a heat transfer module to transfer both cold or hot heat energy to the food holding pans in each compartment. (3) Thermally isolating each heat transfer module form an adjacent heat transfer module to provide independent temperature control of hot or cold food holding compartments in one food holding appliance. (4) Removable heat transfer partitions that can used to subdivide each food holding compartment in to sections providing additional heat transfer capability along the sides of each food holding pan and blocking the flow of ambient air between the food holding pans. (5) A control system that regulates the temperature of each hot or cold food holding compartments by sensing the temperature of each heat transfer module and adjusting the the amount of heat energy to be added or removed.

A disposable base plate for use with all loose bottom and assembly-baking pans, variations include; cheesecake pan, spring-form pan, fluted cake pan, angel food cake pan, tart pan, pie pan, cake pans (mini, round, square, heart shaped, star shaped) and loose bottom pans. A single piece of a two-piece baking pan; an interchangeable platform made of heavy reinforced aluminum foil material, suitable to withstand a baking and freezing environment, to serve as the pan's base. Depending on the pan's design, this base will either interlock to the wall of the pan, or sit within the wall of the pan to form a single unit. The disposable aluminum foil base replaces the traditional anodized aluminum or heavy-gauge steel base. As such, the disposable base is an improvement over the existing base in that it adds convenience, is economical, is intended for use in residential and commercial gas and electric ovens, can be used to bake, serve, and store content, and allows for continuous use of the unit's wall upon removal of finished content. And, it is disposable after one use, while providing the same outstanding baking performance.

An assembly for forming multiple individual compound desserts in a predetermined dome shape including a first base sheet having a plurality of dome shaped bowls extending therefrom, each dome shaped bowl being formed with a closed semi-spherical end and an open end. A second top sheet is seated on the first base sheet and is provided with a plurality of dome shaped bowls of a smaller diameter than the bowls of the first base sheet, the bowls of the second sheet being mounted in the first base sheet bowls. Fasteners hold both sheets together to prevent separation caused by the expansion of the baking batter of the dessert.

An insert for a baking pan, a baking pan, and a method of baking where the insert is generally cruciform in shape and is positioned on, and not attached to, the base of said pan, generally with the join of the cross at generally the center of the pan.

The present invention relates to enameled-heated cooking utensils with a non-stick ceramic coating layer, and a preparation method thereof, wherein enamel layers are formed on both sides of a main body of heating cooking utensils which is made by using an iron and steel material such as cast ion, steel, cold rolled steel plate and the like, and a non-stick ceramic coating layer which emits anions, radiates far infrared rays, is nonadhesive and does not harm the human body, is formed on the outer surface of the enamel layers. The surface roughness of the enamel layers is improved by sandblasting the outer surface of the enamel layers or forming an enamel layer containing silica fine particles on the outer surface of the enamel layers after forming the enamel layers on the outer portion of the main body made of an iron and steel material, and the adhesive force between the enamel layers and the non-stick ceramic coating layer is enhanced by forming a non-stick ceramic coating layer on the outer surface. The enameled heating cooking utensils according to the present invention has excellent corrosion resistance, abrasion resistance, heat resistance and the like, prevents food from sticking when heating food, and is environmentally-friendly by forming a ceramic coating layer which does not harm human body differently from polytetrafluoroethylene (PTFE) recently used as a non-stick coating agent, as a non-stick layer, and thus the demand of the enameled-heated cooking utensils according to the present invention is expected to remarkably increase hereafter.

A retort sterilization device includes a water steam generation device for generating water steam and a heating pot, connected to the water steam generation device, for accommodating retort food. The water steam generation device includes a heat exchanger for performing heat exchange between liquid flowing in a liquid path and heating vapor flowing in the vapor path. A top end of the liquid path of the heat exchanger is connected via a water steam supply pipe to a water steam ejection section located in an internal area of the heating pot. The heat exchanger is connected to a liquid container. A bottom end of the liquid path of the heat exchanger is connected to the liquid container via a communicating tube. The liquid container is coupled to the heating pot.

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 flexible, silicone mold having a bowl and a peripheral rim that defines an opening to the bowl. Two substantially flat grasping zones are disposed along substantially opposite ends of the rim and the grasping zones have sufficient dimensions to permit control of the geometry of the rim and also to permit control of the horizontal positions of the two grasping zones.

A stirring assembly, including a vessel and a stirring apparatus. The vessel includes a baffle plate connected to an interior wall of the vessel, and a space between the baffle and the wall. The stirring apparatus includes a lid assembly including a variable speed motor, the lid assembly removeably securable to the vessel, and a shaft removeably connected to the motor and extending into an interior space of the vessel. The stirring apparatus includes a single scrapper attached to a distal end of the shaft, extending radially outward from the shaft, and in contact with a bottom interior surface of the vessel; and a multi-bladed propeller secured to the shaft. A position of the propeller along a length of the shift is adjustable.

Described is a capsule comprising a plurality of compacted food articles comprising a dehydrated food powder mixed in a fat-based binding system. A method for the production of the capsule is further described.

The baking pan disclosed herein creates a single, or double, bite sized baked product that has a crispy outer edge and a chewy interior. The ratio between the side of the interior insert of the pan and the exterior side of the pan is critical to form the desired product. The pan can range in size from about a 5 inch exterior diameter to a 16 inch exterior diameter with the interior insert increasing accordingly.

A baking pan insert having a bottom surface and two sides, configured to rest abutting the bottom and side interior surfaces of a baking pan, and configured to slide along a length of the baking pan, for aiding in the removal of portions of a baked good from the pan. In some embodiments, a baking pan has interior surface features, such as shelves, configured to guide the baking pan insert and optionally configured to receive a lid; and a baking pan insert may be configured to receive a guide to aid in cutting the baked good along a path corresponding to an edge of the bottom surface of the insert.

A cup shaped baked confectionary has light texture, uniform thickness and easy to release from the die. The cup shaped baked confectionary may be produced by mounting a dough of a cup shaped baked confectionary having desired contour shape on a top of a metallic three-dimensional baking die having desired shape of outer peripheral surface, in a condition extending horizontally with placing outer periphery thereof outside of the three dimensional baking die and heating the dough for softening the dough of the cup shaped baked confectionary to contact on the outer peripheral surface of the three-dimensional baking die and baking.

A cooking pan assembly for forming a compound log shaped dessert having a central longitudinal cavity constructed with a semi-cylindrical circular base pan defining a cavity. A planar flange extends outward from the sidewalls of the base pan to support a cover member which is mounted to the base pan. The cover member is mounted on end a sleeve mounted on one end of the base pan and defines a plurality of apertures therein. An insert member with circular end sections connected by a longitudinal section having a designated cross section configuration is mounted in the cavity of the cooking pan assembly so that cake baked in the pan assembly is formed with a center cavity having a specific decorative shape.