234results about "Enlarged heating surface vessels" patented technology

The present invention relates to a vapor heating type cooking apparatus cooking food materials using high pressure vapor as a heat source. A vapor heating type cooking apparatus includes: a vapor supply section generating the high pressure vapor; a vapor supply pipe and a vapor discharge pipe for introducing and discharging the high pressure vapor; a body section including a vapor introduction opening connected to the vapor supply pipe, an interior space having a dual structure so as to circulate the high pressure vapor in the caldron in which food materials are accommodated, a vapor discharge opening provided between the interior space and the vapor discharge pipe; a cooling water supply pipe and a hot water discharge pipe; a lid section including a cooling water introduction opening connected to the cooling water supply pipe, a storage space having a dual structure, in which the cooling water is temporarily stored, and a hot water discharge opening provided between the storage space and the hot water discharge pipe; and a control section for controlling introduction and discharge of the high pressure vapor, the cooling water, and the hot water.

A cooking apparatus includes a cooking vessel and a lid for covering the cooking vessel. The cooking apparatus also may include an exhaust tube for bleeding off pressure within the cooking vessel, in which a portion of the exhaust tube is positioned above the lid when said lid covers said cooking vessel. In another embodiment, the cooking apparatus includes a first O-ring gaskets for forming a first seal between the cooking vessel and the lid, and a second O-ring gasket for forming a second seal between the cooking vessel and the lid. A method for reducing pressure includes the steps of providing a vessel and covering the vessel with a lid. The method also includes the steps of positioning a portion of an exhaust tube above the lid when the lid covers the vessel and bleeding off at least a portion of the pressure inside the vessel through the exhaust tube.

A container assembly heats or cools a product inside an inner container. An outer jacket at least partially surrounds the inner container, with a first internal volume and a second internal volume in the space between the outer jacket and the inner container. A first temperature-change reagent is contained inside the first internal volume, and a second temperature-change reagent is held in the second internal volume, with a reagent separator between the two. Several penetrators are disposed to penetrate the reagent separator to produce openings through the separator and through which the two reagents can mix. Steel wool inside the first internal volume acts as a steam condenser. The outer jacket includes a jacket top ring secured around an upper surface of a standard can, a jacket body secured to the jacket top, and a flexible jacket bottom that carries several spikes molded onto the jacket bottom.

A gas fryer comprising: a tank for holding cooking oil, a heat pipe located proximate in the middle depth of said tank so that said heat pipe is soaked in said cooking oil, a combustion chamber located at the combustion gas inlet side of said heat pipe, and a flue located at a combustion gas outlet side of said heat pipe, wherein said heat pipe comprises a sleeve fitted in the inner wall of said heat pipe, and a spirally shaped mixer installed in said heat pipe, and wherein said flue comprises an introduction system of fresh air, said system comprising of a blowing nozzle of the fresh air positioned proximate to a narrowed region located proximate in the middle of said flue along a longitudinal axis, an inlet of fresh air located at a part of said flue, and a passage of fresh air provided along the inner and / or outer wall of said flue was provided.

A container includes a body and a heat concentration assembly securely formed on the bottom face of the body. The heat concentration assembly is composed of multiple protrusions formed on the bottom face of the body. The protrusions on the bottom face of the body absorb heat from a heating device and deliver the absorbed heat directly to the bottom face of the body to reduce heating time.

Techniques for designing and creating energy efficient cookware are provided. In accordance with the techniques cookware can include a cookware base having a cooking surface and heating surface. The heating surface can have a pattern of fins forming heat exchange channels. The fins can effectively increase surface area and the channels can guide thermal energy to the perimeter of the cookware base while the fins absorb the thermal energy. The channel fins can improve energy transfer while providing even distribution throughout the cooking surface. The use of fins can also improve the mechanical strength to the cookware. Methods of making the energy efficient cookware are provided. A piece of cookware with a thick base can be provided by casting and by bonding a metal plate to the cookware body. Within the base, heat exchange channels are created by manufacturing processes such as casting or cutting to improve heat transfer.

Energy efficient cookware is provided includes a base and a wall, a linear pattern of flame guide channels connected to the base bottom. The guide channels accept a flame and guides it to the perimeter from the central region resulting efficient heat exchange; The linear channel profiles provides maximum the surface enhancement from a given plain area on the bottom to improve heat transfer while provides even heating, and mechanical strength to the cookware; The impedance to entrance of flame flow into the channels is minimized to allow easy entrance of the flame into the channels; A square base further extends the linear channel length to gain extra efficiency. A method of making the efficient cookware is provided involving welding an extruded channel base to a wall.

A heat distributing tray for use in a barbecue grill includes a corrugated unitary body of heat conducting material having alternating solid and grated walls which define channels. More specifically, the body includes first and second side portions defined by both solid walls which extend at gradually decreasing angles with respect to a common horizontal plane and varying length grated walls interconnecting the solid walls. In use, the tray is placed over one or more heating elements in a barbecue housing, with radiant and convective heat from the heating element being optimally distributed throughout the entire interior portion of the barbecue grill due to the relative structure and configuration of the solid walls in relation to the grated walls.

A food fryer allowing a fried food tank to be safely and efficiently cleaned, wherein an opening part (5a) is formed in the side upper part of an oil storage tank (5) so that an upper end part (5c) covers a lower end part (5b) a cock (5d) is installed at the bottom part of the tank, the opening part (5a) is positioned near a boundary between an oil tank area (1) and a water tank area (2), a cover part is not provided for the opening part, after a food frying operation is completed, first oil in the oil tank area (1) is stored in the oil storage tank (5) through the opening part (5a) by the opening and closing operation of the cock (5d) and then a cock (11) is opened to drain the oil from those portions other than the oil storage tank of the fried food tank (B), and the tank is cleaned, and when the next frying operation is started, the oil in the oil storage tank (5) is moved to the oil tank area (1) due to a difference in gravity between the oil and water by merely feeding the water into the fried food tank (B).

An energy efficient griddle plate is provided that includes a base and a pattern of flame guide channels connected to or constructed on the base. The guide channels can accept flames and guide the flames and heated air to the perimeter of the base while fins extending from the base absorb thermal energy; Linear channel profiles provide a substantial surface area enhancement from a given area on the bottom so as to improve heat transfer while providing even heating and mechanical strength to the plate; A flame entrance opening can be provided in as along as the flame guiding channels to allow easy entrance of the flame into the channels. Further, a burner pattern is given to improve the temperature uniformity on the flat surface of the plate. A method of making the efficient cookware involving extrusion is provided.

A low wattage slow cooker featuring a wrap-around heating element for heating the side walls of the cooking vessel and a top heating element for browning food items is disclosed. The top browning element is integrated into a lid assembly of the cooker and is provided with quick connect / disconnect electrical connectors, which provide for convenient removal of the lid assembly for food service, cleaning, and storage. The wrap-around heating element and the top heating element are interconnected by a controller for heat regulation and selectively energizing the desired heating elements individually or in combination. The wrap-around heating element and the top heating elements are constructed in alternative embodiments utilizing different configurations of resistance wiring for versatility in manufacturing and cooking applications. All embodiments of the present slow cooker are provided with a heatproof ceramic or glass cooking liner, which acts as an heat insulator.

A composite griddle plate comprising a first sheet of metal defining a cook surface and a core plate of a metal having a relatively high coefficient of heat conductivity wherein the first sheet remains in intimate contact with an upper surface of the core plate with the aid of a vacuum.

The present invention relates to a vapor heating type cooking apparatus cooking food materials using high pressure vapor as a heat source. A vapor heating type cooking apparatus includes: a vapor supply section generating the high pressure vapor; a vapor supply pipe and a vapor discharge pipe for introducing and discharging the high pressure vapor; a body section including a vapor introduction opening connected to the vapor supply pipe, an interior space having a dual structure so as to circulate the high pressure vapor in the caldron in which food materials are accommodated, a vapor discharge opening provided between the interior space and the vapor discharge pipe; a cooling water supply pipe and a hot water discharge pipe; a lid section including a cooling water introduction opening connected to the cooling water supply pipe, a storage space having a dual structure, in which the cooling water is temporarily stored, and a hot water discharge opening provided between the storage space and the hot water discharge pipe; and a control section for controlling introduction and discharge of the high pressure vapor, the cooling water, and the hot water.

Warping of a hybrid integrated circuit device 10 due to shrinkage on curing of a sealing resin 14 is suppressed. The hybrid integrated circuit device 10 includes: a conductive pattern 13 provided on a surface of a circuit board 11; circuit elements 15 fixed to the conductive pattern 13; thin metal wires 17 electrically connecting the circuit elements 15 to the conductive pattern; leads 16 which are connected to the conductive pattern 13 to become output or input and extended to the outside; and a sealing resin 14 which is made of a thermosetting resin and covers the circuit board 11 by transfer molding while at least a rear surface of the circuit board is exposed. Here, a thermal expansion coefficient of the sealing resin 14 is set to be smaller than a thermal expansion coefficient of the circuit board 11. Thus, warping of the circuit board 11 in an after cure step can be prevented.

A fully automatic rice cooker having a small size and simple structure that render the rice cooker suitable for general domestic use. The rice cooker does not break rice in washing it and can wash a pot after use. ¢MEANS FOR SOLVING PROBLEMS! The fully automatic rice cooker has a rice cooker body having an opening in its upper face and also having a space communicating with the opening; a lid bodyplaced on the upper part of the rice cooker body and capable of closing and opening the opening; an outer pot received through the opening into the space and fixed in position; an inner pot having asubstantially circular tube shape with a closed end, supported in the outer pot, and receiving an object to be cooked such as rice; heating means for heating the inner pot; inner pot rotation means connected to substantially the center of an inner pot bottom section and rotating the inner port; rotation control means for controlling the inner pot rotation means; liquid supply means for supplying liquid, such as water, into the inner pot; inner pot washing means for washing the inside of the inner pot; and discharge means for discharging a portion of the object cooked and / or the liquid suppliedby the liquid supply means and the inner pot washing means.

The present invention relates to a multipurpose fryer that can be used for cooking various foods. The fryer is composed of; a heater arranged in lower portion in the fryer; a net screen arranged over the heater; and a control unit arranged at an upper portion on the fryer, which is connected to both terminals of the heater to control the power supply; characterized by a space formed on an inclined mid-bottom of the fryer, which has an outlet communicated with a valve provided on an outer side of the fryer; and an auxiliary container defined as space beneath the mid-bottom and upper portion of end-bottom of the fryer and is extended to vertical direction along the side wall of the fryer, wherein its open portion is disjointably fitted by the control unit, its inside is provided with a auxiliary heater connected to the control unit, and a side of its lower portion is communicated with another valve provided on another side of the fryer. The fryer enables reducing energy consumption, thereby it can supply drinking water or washing water that is heated up by heat release from the fryer. Besides, using an additional pot for boiling or keeping warm food can also use it for multipurpose cooker and use it for water heater at need conveniently.

The present invention provides a two-way heating cooker, wherein a lower heating part that directly heats the cooker is additionally configured at the bottom of a cooker that is warmed up by radiation heat irradiated by an infrared lamp to warm the cooker quickly by the lower heating part, and to heat up food such as meat that is placed over the top of the cooker faster, so that the burden on the electric bill may be reduced by shortened cooking time, and so that speedy cooking is enabled due to the upper heating part using an infrared lamp and the lower heating part being configured in the cooker.

A device for recovering, harnessing and reutilizing heat from along a side wall of a cooking vessel, a cooking vessel comprising such device, and a method of using such device. The device can be constructed as part of the cooking vessel or can be an accessory that attaches to different sized cooking vessels via adjusting means. Specifically, the device is made of a highly conductive and durable metal or metal alloy and comprises a skirt-like body, extending from the side of the cooking vessel and attached to a perforated slip-like portion that may be attached to or integrated into the side wall of the cooking vessel. The device harnesses and reutilizes heat from the underside of the body and safely and efficiently transfers the heat to the cooking vessel through conduction. The device can further comprise diffusers, a bottom portion with a plurality of ventilation openings, and a heat shield.

The invention relates to a non-stick cooking utensil, wherein protrusions are arranged on interior wall of the utensil to form a non-smooth surface, said protrusion has a height of 20-999 μm and a projection area of 314-783431 μm2 with respect to the interior surface of the utensil, the protrusions are so distributed that the total projection area of protrusions on the surface of the interior wall is about 10%-60% of the surface area, a coating film is formed on said non-smooth surface with protrusions. As compared with utensils with smooth surface, the sticking intensity and stickiness between foods and the utensil of present invention may be decreased by 60%-80%.

A cookware safety lock device for installation on a stovetop, wherein a heat-resistant base is secured to the stovetop with height-adjustable, pivotable arms extending therefrom, wherein the heat-resistant movable arms accommodate virtually any size pot or pan by locking into position thereabout, and wherein handle ports are defined therein for directing and retaining cookpot handles in a selected position, thereby preventing unintentional and / or unauthorized access thereto.

A campfire cooking handle and accessories is provided. The new campfire cooking handle is an elongated handle that can be utilized while cooking foods over a campfire or a fireplace etc. The new campfire cooking handle is approximately three feet long and allows a person to be far enough away from the fire so that the person's hand does not get burned or too hot while cooking food items over an open fire. The new campfire cooking handle is used with other cooking accessories such as different size forks for holding steaks; marshmallows, hotdogs, bratwurst and fruits and vegetables such as such as apples and potatoes, etc. The new campfire cooking handle can also be utilized with other accessories such as a grilling pan, a frying pan, a popcorn popper, etc. The campfire cooking handle has a bend thereon so that when a person is standing while the handle is utilized for cooking over an open fire, the item being grilled is substantially in a horizontal position. This design prevents items such as hotdogs and marshmallows from falling off a grilling fork while the item is being cooked over the fire. The campfire cooking handle can be utilized many different ways and can be utilized with many different accessories and can be modified many different ways.

A roasting oven having a large capacity heating well including a wrap-around heating element for heating the side walls thereof and a top heating element for browning. A function control panel featuring a touch-film interface and digital display of cooking modes is provided for the user's convenience. The heating elements are fabricated in alternative embodiments to provide single-sided or double-sided configurations for particular heating applications. A lid member including the top heating element is attached to the roasting oven by electrically conductive supporting structures, which incorporate the electrical circuit for the top heating element and also provide for convenient disconnection thereof for cleaning and storage. In an alternative embodiment the top heating element is omitted to reduce manufacturing costs and standard electromechanical switches and temperature controls provide the functions of the oven. The roasting oven includes a food serving set having an array of food containers in different embodiments.

The heating cooker provided by the present invention can simultaneously realize rapid moisture retention of the cooked object and various and efficient heating cooking of the cooked object, thereby simply providing delicious cooking. The heating cooker of the present invention has 4 heating devices: the heating device of the cooking stove using the magnetron (6) as the heat source, the hot air made of the first heater (12) and the fan (10) and the ventilation duct (5a) An oven heating device, a grill heating device using the second heater (50) as a heat source and a heating device composed of high-temperature water vapor (20) generated by the steam generator (13) and the first heater (12); The above-mentioned steam generating device is arranged on the outside of the air passage (5a), and the water vapor (19) supplied from the steam generating device is sprayed to the airflow flowing out from the fan, and the mixed water vapor is heated by the first heater to generate high-temperature steam , into the heating chamber (2) for cooking the object to be heated (4).