154results about "Pouring-spouts" patented technology

An apparatus and method for controlling the movement of liquids into and out of a container is described. The apparatus includes a main container for holding the food product, a liquid inlet for providing liquid into the main container with the food product, and a liquid outlet for removing liquid from the main container without removing the food product. The apparatus can include a valve attached to the liquid inlet and a valve attached to the liquid outlet for automated regulation of inflow and outflow of the liquid from the main container. The apparatus also includes a heater associated with the main container for automated heating of the main container including the food/liquid, and a controller for automatically regulating the inflow/outflow of the liquid from the main container. The apparatus can be designed as a cleanable, portable, fully automated appliance for sprouting, rinsing, soaking, cooking, etc. food products.

Intelligent cooking apparatuses incorporate wireless communication technology to carryout cooking procedures. More specifically, stoves, ovens, and cookware may send and receive data wirelessly to carryout cooking procedures. An application may guide persons through recipes and automate many of the cooking procedures. Cookware may send batch information to an application for processing, display, and analysis. Cookware may use hardware for automated cooking actions, such as a magnetic stirrer and driver for stirring the contents in cookware, all monitored by various sensors located in the cookware.

The invention relates to the field of cooking equipment, and discloses an improved bottom leakage spraying device and a cooking machine. The cooking machine comprises a cooker body and a bottom leakage spraying device, an opening is formed in the bottom of the cooker body, the bottom leakage spraying device is installed at the position of the opening, a rotary spraying rod in the bottom leakage spraying device is of a sleeve pull rod type structure, namely, a protective sleeve and the rotary spraying rod form the sleeve pull rod structure, and/or the rotary spraying rod forms the sleeve pull rod structure. By the adoption of the structure, the height of the bottom leakage spraying device can be effectively reduced, so that the height of the cooking machine is reduced, and the cooking machine is more compact in structure. The invention can be applied to various cooking machines such as electric cookers, soybean milk machines, bread machines, cooking machines, coffee machines and stirring machines.

An apparatus which serves as a single utensil allowing to gradually adjust vapor escape, liquid drainage speed, and particle drainage and filtering. A few of the apparatus applications are cooking utensils, pitchers, drinking cups, gardening watering and fertilizing cans, etc. The apparatus comprises a vessel having pouring regions and a lid having draining and solid regions. In use, the solid regions of the lid must be aligned with the vessel pouring regions, which is the non-straining or opened position with no vapor release. If the lid is rotated in either direction, it slides into a locking engagement with the vessel until the desired draining regions of the lid are aligned with the vessel pouring regions. This is the straining or locked position where a desirable degree of steam or liquid and particles can be released.

A flexible, resilient molded elastomer pour spout device attachable to the rim of a bowl, can, pot, pan or other vessel, eliminates drips and spills by directing poured liquid over a protruding spout rather than over the vessel rim. A second version provides an integral strainer separating the poured liquid from solids to be kept in the vessel and not poured out.

The invention as presently conceived discloses a cooking kettle apparatus having special features to make food canning a single step process. The apparatus comprises a large diameter pour spout on the upper portion of the kettle that allows even the thickest food to flow through, and a series of interchangeable spout attachments. One spout attachment is a strainer to hold back solids as the cooked product is poured into containers. Another attachment is a straight pour spout with an air induction vent to improve the flow or liquids. The kettle has three handles about the upper portion to allow easy pouring by one person, or for two people when there is a particularly heavy batch of cooked food. The method of use provides a means by which a person can cook jams, jellies, and similar foods in the most efficient manner and with less specialized cooking items.

According to the invention, a pouring spout for mounting on a container's neck can be configured as a spout placed in the container's neck, which spout goes on the inside of the neck so that possible drops of liquid will be collected inside the neck. Drops of liquid running on the outside of the container are hereby avoided and at the same time it is achieved that the container can pour in all directions since the edge of the pouring spout extends uniformly around the container's neck.

In a portable container system for heating a beverage generally, the system includes a container for containing a beverage to be heated. The container generally has a bottom and a side wall together defining an internal reservoir containing the beverage to be heated. A base of the system is operable to heat the container at the bottom thereof. The base is constructed of multiple layers generally including at least a top barrier layer, an electrically non-conductive bottom barrier layer and a thin film heating element intermediate the top barrier layer and the bottom barrier layer.

The invention discloses a container closure (3) for closing a vessel (2). The container closure (3) has a pouring opening (37) for pouring a liquid out of the vessel (2), a closure body (36) by means of which the pouring opening (37) can be closed, and also a closure lever (33) which interacts with the closure body (36). By being pressed by a finger of the user, the closure lever (33) can be pivoted from a closure position, in which the closure body (36) closes the pouring opening (37), to an opening position, in which the closure body (36) unblocks the pouring opening (37). The container closure (3) also has a rotary element (31) which can be rotated about a vertical axis relative to the closure lever (33) in order to form a stop with the closure lever (33) in a blocking position and thereby to block the closure lever (33) in its opening position and to allow the closure lever (33) to pivot between the closure position and the opening position in a release position.

The invention relates to an electric kettle (1), the kettle comprising a body (2) provided with an opening (8) and a pouring nozzle (9). The pouring nozzle extends toward the outside of the body to the opening for dumping water. The kettle further comprises a filter bracket (11) disposed at the opening and a removable filter (14). In addition, the kettle comprises a valve (24) arranged on the filter, and a connection mechanism is arranged between the valve and the filter, so as to allow the valve to move with respect to the filter between an opening position of the pouring nozzle and a closed position of the pouring nozzle, and otherwise, allow the valve to move relative to the filter between the closed position of the pouring nozzle and the opening position of the pouring nozzle. The design allows a user to select to install the filter having the valve or having no valve in the pouring nozzle of the kettle.

A strainer mountable over the pouring aperture of a cooking vessel includes a straining plate having straining apertures extending therethrough. An attachment flange extends from the plate peripheral edge and defines a flange contacting surface for frictionally contacting the peripheral wall of the vessel so as to generate a frictional force therebetween. The straining plate is made out of a resiliently deformable material so as to allow the straining plate to be stretchable from an unstretched configuration to a stretched configuration. Upon the straining plate being stretched towards the plate stretched configuration, the resilient nature of the straining plate biases the straining plate towards the plate unstretched configuration for exerting a compressive force on the peripheral wall of the vessel and increasing the intensity of the frictional force.

A cookware apparatus includes a container portion which includes a container bottom and a container side wall which extends upward from the container bottom. The container side wall has a side wall top and has an exterior side wall surface. A spout portion is connected to the container side wall between the side wall top and the container bottom. The spout portion extends outward from the exterior side wall surface along a spout axis and is in fluid communication with an interior container space of the container portion. A handle is connected to the container side wall and extends along a longitudinal handle axis which extends transversely with respect to the spout axis. Use of the invention permits a user to pour off unwanted liquids from the interior container space without worrying about also pouring out desired solid food from the interior container space. The apparatus can be in the form of a frying pan, skillet, or cooking pot.

An apparatus/method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.

The invention relates to an improved electric heating water kettle, which comprises a kettle body, a kettle cover, a heating component and a temperature control component, wherein the kettle body comprises a kettle opening and a kettle nozzle, the kettle cover is detachably buckled and arranged on the kettle opening, a water outlet passage communicated with the inside of the kettle body and the kettle nozzle is arranged on the kettle cover, and in addition, an opening and closing mechanism used for opening and closing the water outlet passage is also arranged on the kettle cover. Because the water outlet passage and the opening and closing mechanism are arranged in the kettle cover in a centralized way, compared with the scattered arrangement mode of the opening and closing mechanism of the existing water kettle, the arrangement mode has the advantage that the structure is simpler. In addition, the water outlet passage and the opening and closing mechanism used for controlling the opening and the closing of the water outlet passage are both arranged on the kettle cover, and in addition, the kettle cover is a component detachably buckled and arranged on the kettle opening, so production personnel do not need to consider the strict correspondence of the kettle cover and the kettle body, and the production and the assembly are very simple and convenient.

A method of cleaning a roaster bowl having a pouring lip and a cover (e.g., sugar or other coating is adhered to the bowl, its pouring lip and the cover). Water is added to the roaster bowl and the cover is placed over the roaster bowl. An appropriately sized and located steam vent is disposed between the cover and roaster bowl, adjacent to the bowl's pouring lip. The roaster bowl is heated to boil the water to produce steam that dissolves the sugar adhered to the roaster bowl and to the underside of the cover. Steam exiting the bowl via the vent condenses on the pouring lip to dissolve the sugar that is adhered to the pouring lip, and the sugar-laden steam drips back into the bowl thus cleaning the pouring lip.

A bottle assembly for use in the convenient storage and dispensing of beverages of the character used in restaurants and bars to make mixed drinks. The bottle assembly is compact, easy to use, and permits the smooth dispensing of the beverage contained within the container portion of the assembly in a rapid and efficient manner. Additionally, the bottle assembly embodies a unique handle design for gripping by the user which enables beverages to be poured from the container in an ergonomically sound manner so that undue stresses on the hand and wrist of the user are substantially avoided.

A cookware assembly including a cooking vessel comprising an interior, an exterior, a vessel side wall and an elongated handle extending outwardly from the exterior, a cover, and an opening in at least one of the vessel side wall and the cover above the elongated handle.