381results about "Egg-cookers" patented technology

A cooking apparatus includes a container, a spigot, a lid, and a food support. The container has a bottom surface and a side wall that extends upwardly from the bottom surface to a top edge of the side wall. The spigot is attached to the container side wall and has a valve member that is selectively positionable between opened and closed positions. The spigot valve member allows liquid contents of the container to drain from the container when in the opened position, and prevents the contents from draining out of the container when in the closed position. The food support is comprised of a perforated horizontal member with a perforated side wall extending upwardly from the horizontal member. A plurality of vertical members spaced around the periphery of the horizontal member extend upwardly from the horizontal member. The food support is dimensioned to fit within the interior of the container and some of the vertical members have top ends with integral support connectors that are adapted to engage with the side wall top edge to suspend the food support in a spaced relation from the container bottom surface.

An oven according to some embodiments includes an oven chamber in which food is cooked, a heating element, a fan, a sensor for sensing the temperature of the oven chamber, a remote input device, and a controller configured to receive a signal from the remote input device and to change the fan or heating element based at least in part upon the signal received from the remote input device. In a method of operating the oven according to some embodiments, the oven enters an operating mode from an energy-savings mode responsive to receiving an signal from a remote device.

The invention discloses a multifunctional breakfast making machine, which comprises a base, a bread roaster, an egg cooker, a frying device and an electrical control unit. The bread roaster, the egg cooker, the frying device and the electrical control unit are placed on the base, the bread roaster is located in a first base area of the base, the egg cooker and the frying device are located in a second base area of the base, the second base area is provided with a heating plate, the frying device is located above the heating plate, the egg cooker is located above the frying device and comprises an egg tray, the frying device comprises a frying pan capable of containing liquid, the egg tray is provided with grooves which can hold eggs and are communicated with the frying pan, and the electrical control unit is used for controlling operations of the bread roaster, the egg cooker and the frying device. The multifunctional breakfast making machine can integrally complete cooking of various types of food, not only saves household expense, but also greatly reduces occupation of appliances in spaces of kitchens.

A cookware lid assembly having a whistling handle and a removable flexible sealing band that extends around a flange on the lid. The sealing band secures the lid to the cookware to prevent the lid from being dislodged from the cookware as pressure inside the cookware increases or as water in the cookware comes to a boil. The handle has a hole in it that generates as whistling noise when the pressure in the cookware increases. A movable slide in the handle allows the hole in the lid to be closed or remain fully or partly open. The slide also allows the volume and pitch of the whistle to be adjusted.

An apparatus and method are provided for steam injection heating of a liquid or solid edible material. When cooking, the method includes providing a predetermined amount of edible material. A predetermined amount of water supplied from a water tank is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of edible material when injected therein. The predetermined amount of water is provided by a liquid water injector. The predetermined amount of the edible material may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15° F., 10° F. or 5° F. in the bulk oil present in the fry vat as result of adding the oil as desired.

A bowl-shaped container (10a) which is as a hermetically sealed container includes a bowl-shaped container (10a) having a space to contain contents (51) at the inside and an opening to take in and out the contents (51), and a lid (17) mainly made of plastic to seal the opening of the bowl-shaped container (10a), which is heat-sealed to a rim of the opening of the bowl-shaped container (10a). The bowl-shaped container (10a) adheres a coating film (12) mainly made of biodegradable plastic and having at least hydrophobicity to the surface of the main body (11a) of the container mainly made of starch. The main body (11a) is molded through steam expansion of a slurry or dough molding material containing starch and water. For these reasons, it is possible to provide a hermetically sealed container mainly made of starch having sufficient strength and at least sufficient water resistance, and a very excellent biodegradability.

A food processor (1) with a mixing vessel (12) and a drive (21) for an agitator (11) in the mixing vessel (12), the mixing vessel (12) being heatable in its lower region and having on a bottom a dome (24) which has a securing mount for the agitator, wherein a resistance heating element (10) with printed conductors (23) applied to a dielectric (22) is fitted on a base (16) of the mixing vessel (12), the heating element (10) having a central recess (25) which is adapted to the dome (24), said heating element (10) being generally circular and disk-shaped.

An apparatus and method are provided for steam injection heating of a bulk food product. When cooking scrambled eggs, the method includes providing a predetermined amount of liquid uncooked egg. A predetermined amount of water is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of liquid uncooked egg when injected therein. The liquid egg may be liquid pasteurized whole egg. The predetermined amount of the food product may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.

The invention discloses a full-automatic egg frying and vending machine. The full-automatic egg frying and vending machine comprises an egg taking mechanism, an egg liquid separation mechanism, an egg frying and conveying mechanism, an oil addition mechanism and a control mechanism, wherein the egg liquid separation mechanism is used for cracking an eggshell in a clamping mode to enable egg liquid to flow out, the mechanisms are fixedly installed on a rack, and the rack is provided with an egg rack; the egg taking mechanism comprises an egg taking device and a moving device, wherein the egg taking device is used for taking raw eggs down from the egg rack, and the moving device is used for moving the egg taking device to the egg liquid separation mechanism; the egg frying and conveying mechanism comprises a frying pan, a horizontal movement device and a heating and egg frying device, wherein the horizontal movement device can drive the frying pan to move; the oil addition mechanism is used for adding oil to the frying pan. According to the full-automatic egg frying and vending machine, the process from raw egg taking operation, egg cracking operation, processing to vending operation can be automatically accomplished, manual intervention is not needed, the defect that in the traditional egg frying process, a worker needs to be on site is overcome, convenience and rapidness are achieved, the cost is low, the eggs can be fried immediately, it is ensured that fried eggs are fresh and delicious, the market prospect is wide, and the full-automatic egg frying and vending machine has quite high investment value.

A multifunctional gold egg steamer comprises a base, wherein a housing is arranged on the edge of the base; a heating device located on the inner side of the housing is arranged on the base; a reducer motor is arranged in the middle of the base; a power output end of the reducer motor is connected with a shaking mechanism; and a dismountable egg loading mechanism is arranged on the shaking mechanism. The steamer is unique in design, compact in structure, high in automation degree and high in egg steaming efficiency, greatly reduces the unsuccessful labor intensity during manual egg shaking, particularly meets fast-paced living needs of office workers, is a brand-new small home appliance capable of mixing egg white and yolk of an egg uniformly and steaming the egg automatically, gives consideration to an ordinary steaming task, and is multifunctional, strong in practicability and easy to popularize and apply.

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15° F., 10° F. or 5° F. in the bulk oil present in the fry vat as result of adding the oil as desired.

The apparatus is a chip fry lid having an array of long and short posts for contacting and agitating the chips during the deep frying process. In the preferred embodiment of the invention, each of the posts is formed by proximate sets of wire bent to form a series of long and short generally U-shaped prongs. A hinge at the front of the lid and a handle at the opposite end facilitate manual oscillation of the lid during the deep frying process to achieve a high percentage of chips of uniform high quality, both in terms of uniform cooking and chips having sufficient curls to form a chip functionally useful for holding dipped food and also aesthetically pleasing.

An egg poacher includes a cup having a bottom, a side wall extending upward from a perimeter of the bottom, an open top at a top edge of the side wall, and a plurality of perforations formed through the side wall but not through the bottom. The egg poacher may have a handle connected to a part of the side wall. The handle may be curved. A method of poaching an egg includes the steps of selecting an egg poacher, placing the egg poacher in a pan of simmering water, cracking open and placing a raw egg contents in the cup, cooking the egg contents, lifting and draining water from the cup, and releasing the cooked egg.

A method and device for producing a minus-ion air similar to a heated compressed hot air stream, electromagnetic waves in the far-infrared and submilimeter region (hereinafter referred to as ''terahertz wave'') by regulating the discharge pressure and the discharge temperature. The device is excellent in versatility, small in size, and low in cost. An object processed by using the method and device, a processing method, and a processing apparatus are also provided. Air is sent from a blower or an air compressor (2) through an air pipe (8) to a heated compressed air regulator (vessel (3)). The air sealed in the heated compressed airregulator (1) regulated under a predetermined discharge pressure (for example, 30 kPa to 150 kPa) and at a temperature (40 DEG C to 250 DEG C) is passed through a through hole (4A) of a circular plate (4) to produce a heated compressed air. In the produced hot air stream, a resonance electromagnetic wave resonating with the natural frequency of the water molecule is generated by a terahertz wave and a generated thermal shock wave, thereby the hydrogen bond of the water molecules in the air is cut, and electrons are released from hydrogen atoms, thus also producing a minus-ion air stream. A processed object, a processing method, and a processing apparatus are so constituted that the produced hot air stream is used for drying, production of a functional water by exposing water to the hot air stream, production of an aqueous fuel, beauty/health appliances, air/water quality improvement devices, combustion efficiency enhancement devices for internal combustion engines, and so forth.

The invention relates to the field of food mechanism, in particular to an egg boiling machine with an automatic shelling function. The egg boiling machine with the automatic shelling function comprises a pedestal, a bracket, a tray and an upper cover, the tray is spherical crown-shaped, the bottom of the tray is separable, and the bottom is connected with a handle; a heating pipe and a draw plate are arranged in the tray, the draw plate runs through two ends of the tray, the draw plate is connected with a pull handle, an egg storage platform is arranged in the bracket, the egg storage platform is connected with a feed roller, the feed roller is connected with a shelling mechanism, the shelling mechanism comprises a plurality of shell crushing rubber rods and a plurality of roller posts, gears are arranged at the head faces of the roller posts, each egg shelling passage comprises at least one group of shell crushing rubber rods, and each group comprises two shell crushing rubber rods correspondingly arranged at two sides of the transmission direction of the corresponding egg shelling passage. The egg boiling machine with the automatic shelling function is capable of automatically shelling after boiling the egg thoroughly, a user does not need to take out the egg to shell specially, a lot of manpower and material resources are saved, the time is saved, the cost is lowered, and the production is facilitated.

A commercial device and method for cooking food product in cooking oil includes a fry vat containing an amount of cooking oil used to cook discrete batches of uncooked food in discrete batches of a weight relative to the amount of cooking oil in the range of from about 0.0375 to about 0.1, with the total amount of food being cooked at any one time relative to the amount of oil in the fry vat being about 0.1 or less. Cooking the food results in an uptake of oil by the food in an amount of from about 5.5% to about 13% by weight of the uncooked food, and an oil turnover ratio of from about 0.0026 to about 0.007 per discrete batch. Replacement oil is periodically added, and a sufficient number of batches are cooked over 60 hours of operation to achieve at least one vat oil turnover.

Automated intermittent filtration is employed in the device and method that can include monitoring the elapsed time since the last filtration of the cooking oil, monitoring the amount of food by number of batches or by weight of food product cooked in the oil since the last filtration, and filtering the oil when a predetermined threshold value is reached based on the elapsed time since the last filtration and the amount of food cooked.

An automated device and method for maintaining a level of oil in a fry vat having a volume includes sensing the level of oil in the vat. When the sensed level of oil in the vat is less than or equal to a first predetermined level, replacement oil is automatically added to the fry vat, typically when at ambient temperature at a low average flow rate in the range of about 0.008 to about 0.08 gallons per minute per gallon of the oil present in the vat at the first predetermined level. The low average flow rate of added oil avoids a temperature drop of more than 15° F., 10° F. or 5° F. in the bulk oil present in the fry vat as result of adding the oil as desired.

A system for a deep fryer having a frypot containing a cooking Medium including a holder that carries a food product to be cooked in the cooking medium and a motor operatively connected to the holder that lowers the holder into the cooking medium. The system further includes a sensor that detects contact of the holder when the holder is immersed in the cooking medium; and a controller including a timer that commences cooking the food product when the sensor contacts holder.

An egg making assembly, comprising: a refrigerating container holding chilled eggs at a predetermined temperature; a cooking container; a portioning mechanism structured and arranged to supply a predetermined measured amount of egg from the refrigerating container to the cooking container; a controller coupled to the portioning mechanism to selectively activate the portioning mechanism; a steam supplying device contacting the egg in the cooking container to cook the egg; and a dispensing mechanism coupled to the cooking container to move the cooking container between a cooking position and an dispensing position to permit a consumer to access the cooked egg, and a method of making eggs, comprising: positioning eggs within a chilled container at a predetermined temperature; selectively activating a controller to supply a predetermined portion of egg to a cooking container; cooking the predetermined portion of egg with steam; moving the cooking container between a cooking position and an dispensing position to permit a consumer to access the cooked egg.

The invention relates to a domestic egg stewing and peeling machine and belongs to the technical field of small domestic appliances. The domestic egg stewing and peeling machine is characterized by comprising a shell crushing device (4) which is a container and in a cylinder shape. The bottom face of the shell crushing device is provided with a middle shaft hole which is connected with a power device. The power device drives the shell crushing device to rotate. A pair of peeling shafts (9) is arranged in the shell crushing device (4). Peeling teeth are arranged on the peeling shafts (9). The pair of peeling shafts (9) rotates in the same direction or opposite directions. A water containing device (5) is arranged below the shell crushing device (4). The lower portion of the water containing device (5) adheres to an electric heating plate (7). The functions of stewing eggs, crushing eggshells and removing the eggshells are integrated in the domestic egg stewing and peeling machine, the defect that an existing domestic egg stewing device is single in function is overcome and a gap in the field of domestic egg stewing and peeling machines is filled.

A control mechanism includes a driving device and a driven device coupling a bracket that is movably arranged in the deep fryer to the driving device. The driving device drives the basket upward/downward relative to the deep fryer. The driven device has a seat, a guiding slot, a limit having a guiding shaft extending upward to correspond to and be received in the guiding slot and an enclosure enclosing the seat and fixed to a portion of the driving device. A recoil spring is arranged at a rear side of the limit and the pushbutton. The bracket includes a first U-shaped arm and a second U-shaped arm pivotally received in a first pivot cutout and a second pivot cutout in the enclosure respectively.