4997results about "Steam cooking vessels" patented technology

Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

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 outdoor multi-method cooker for preparing a wide variety of different foods at the same time using selective convection, radiant, or conduction cooking operations with or without smoke, or combinations thereof, using a single heat source. The cooker has a horizontal central longitudinal chamber with a firebox at one end and a pair of stacks at the opposed end, a main oven, a pair of lateral smokeless ovens, a warming compartment, and a griddle above the firebox, all disposed transversely on the longitudinal chamber in parallel spaced relation, and a steam table along the upper portion of the longitudinal chamber. The cooker operates on the principle of equalization of natural differential pressures caused by rising warmer air, similar to the draw created by the upper portion of a fireplace, for drafting hot gases or smoke laden hot gases from the combustion source and selectively routing it through passageways into and around the various components.

A system enabling the performance of ecologic cooking of food, wherein a first ambient of heat tempered by humidity is built up, containing the food and being uniformly tempered from a second ambient consisting of hot water and/or steam, said device comprising an external container and its cover provided with a device for facilitating the regulation of aeriform fluids and/or steam, within said container there is an interchangeable internal container as an accessory in which food to be cooked is placed, the container and cover are fastened together by a semi-hermetic closing system, said cover having the regulation device for outlet of the aeriform fluid; the internal container is hanging, on at least one point, inside the external container permitting the isolation of food from red-hot metal, so that the food placed in said interchangeable internal container or first ambient of heat tempered by humidity are cooked by effect of heat produced from a second ambient consisting of water and/or steam, the second ambient being external to the first ambient of heat tempered by humidity, said ambients may be or may not be in communication between each other.

A combination for preparing a food product and method of using the combination are disclosed. The combination includes a housing supporting a cooking chamber, which communicates with a flavor enhancement chamber. The cooking chamber and the flavor enhancement chamber are selectively and independently controlled by an automated controller. In using the combination, a user provides the food product, places a flavor enhancement substance within the flavor enhancement chamber, arranges the food product on a preparation rack, and position the rack with the food within the cooking chamber. With the food positioned within the combination, the user programs parameters for a food preparation cycle into an operating code resident in the automated controller. Upon activation by the user, the controller executes the operating code. In response, the flavor enhancement chamber releases a flavor enhancement for impregnation into the food product, and the cooking chamber completes preparation of the food product.

A steamer insert apparatus is disclosed. The steamer insert apparatus includes a steaming platform. The steaming platform is generally round and configured to self-adjust and to suspend from a rim of a cooking pot. The steaming platform is located within the cooking pot in a suspended manner to provide a surface area on which to place a first food item for steaming. The steamer insert apparatus includes an operably coverable opening defined in the steaming platform and through which to access a second food item to cook in water located below the steaming platform. In at least one embodiment, steaming platform includes a pair of risible extensions. A food item larger in diameter than the cooking pot can be placed upon the risible extensions.

A cooking vessel with a unique adjustable ventilation system for cooking various foods and obtaining desired tastes. The cooking vessel has a lid and a base with a free standing rack located in the bottom of the base. The lid is designed with an ventilation system that traverses an upper ventilation cap with either a lower ventilation cap or, alternatively, a recess to enable the positional alignment of ventilation holes in the upper ventilation cap to the ventilation holes in the lower ventilation cap or, alternatively, recess to permit the proper degree of steam to be released from the cooking vessel while retaining the proper amount of moisture to effectively cook the food.

A heating cooking apparatus including a body, a steam container, a steam heater, and a heater covering portion. The body has a cooking compartment in which food is disposed. The steam container includes a chamber, a water supply portion to supply water into the chamber, and a steam discharge portion to discharge steam generated in the chamber into the cooking compartment. The steam heater has a chamber bottom forming portion that is coupled to a lower end of the steam container so as to cover a bottom of the chamber and adapted to heat water supplied into the chamber. The heater covering portion is configured to cover a rim of the steam heater. Covering the rim of the steam heater using the heater covering portion alleviates the risk of power leakage accidents caused when water at the outside of a steam generator comes into contact with the steam heater.

A pressure cooker (1) comprises: a pressure vessel (2) for containing items to be cooked; an inlet (3) in a wall of the pressure vessel (2) for receiving steam from a steam source; and a pump (4) for pumping the steam from the steam source into the pressure vessel (2) through the inlet (3), wherein the pump (4) produces a maximum pressure below a maximum safety pressure for the pressure vessel (2).

A multifunctional cooking apparatus includes a parabolic-like cooking pot and dome-like cover. A heating element is embedded either in the wall of the cover or the wall of the cooking pot to provide heat transfer respectively. The cooking pot have an opening to create a cooking recess with a parabolic inner wall, and the cover have an opening and formed as a dome-like inner wall, so that the cooking pot and the cover are generally formed as a spherical-like or oval-like cooking chamber by which to concentrate the heat energy therein and cooking food in a variety of ways at a minimal cost, such as baking, steaming, deep-frying, boiling or simmering mode.

Some embodiments provide a cooking apparatus having a dual wall structure, including inner and outer shells. The inner shell is disposed adjacent the outer shell and the edges of the shells are hermetically sealed to form a cavity between the shells. In some embodiments, the cooking apparatus has a low-pressure creating lid, including a disk with an aperture, a pressure release valve installed on the aperture, and a rim that surround the disk.

The present invention relates to an automatic cooking pot notifying the completion of cooking. More specifically, provided is an automatic cooking pot which has a function of automatically notifying the optimal completion of a broth-based food, which retains a broth even when cooking is completed. Furthermore, if a user puts ingredients into the pot before the water boils, and selects a cooking menu wherein the same boiling time duration is set for the same menu regardless of the amount of food, the automatic cooking pot provided herewith notifies the user when the cooking is completed. In another embodiment, the user may adjust the boiling time duration to be set on a timer unit for the same food within a certain time range according to the amount of the food, on the basis of the variation in data in the boiling time durations depending on the amount of the food which have been measured through experiments beforehand.

A method and heating device for heating a liquid, particularly useful for removing liquid condensate from cooling devices, by wetting a heating plate with the liquid and controlling the electrical power supply to maintain the heating plate at a the predetermined temperature above the boiling point of the liquid, such that when the heating plate is not wetted by the liquid, the electrical power supply to the heating plate is automatically maintained at a relatively low value, but as soon as the heating plate is wetted by the liquid, the electrical power supplied to the heating plate is automatically increased until the liquid is completely evaporated. The heating plate is heated by one or more PTC thermistors in which the electrical resistance increases with temperature to automatically maintain the predetermined temperature. Besides evaporating liquid condensate, the heating device is described for use in many other applications including steam generation, space heating and plastic molding.

The invention discloses cooking equipment. The cooking equipment comprises a cooking cavity, at least a steam generator, at least steam spraying port formed in the cooking cavity, at least one heater, a temperature detector, a humidity detector, a user operation panel and a controller, wherein the temperature detector is used for detecting the current temperature in the cooking cavity; the humidity detector is used for detecting the current humidity in the cooking cavity; the user operation panel is used for receiving the target temperature and target humidity set by a user; the controller is used for controlling each steam generator and each heater according to the target temperature, the target humidity, the current temperature and the current humidity. The cooking equipment has the advantages that the steam amount and steam temperature in the cooking cavity can be controlled effectively, the dry-wet ration required by cooking can be precisely controlled, different cooking requirements of the user can be satisfied, food nutrition can be well preserved, good cooking effect is achieved, energy is saved effectively, and user cooking experience is increased. The invention further discloses a control method of the cooking equipment.

The invention provides a multifunctional pot which comprises a heating part and an inner pot, wherein the heating part comprises a main body; a heating body, a temperature measurement assembly and a control panel assembly capable of controlling the heating power of the heating body are arranged on the main body; the control panel assembly is electrically connected with the heating body and the temperature measurement assembly, to receive a temperature signal transmitted by the temperature measurement assembly; the inner pot is placed on the heating body of the main body; the temperature measurement assembly is in contact with the outer side wall of the inner pot, to detect the temperature of the inner pot; an insulation main body connection head is arranged on the main body; a conductive terminal electrically connected with the control panel assembly is arranged in the insulation main body connection head; a temperature measurement device for detecting the temperature in the inner pot is arranged on one side of the inner pot, and can be electrically connected with the conductive terminal on the main body. The multifunctional pot disclosed by the invention can meet various cooking requirements, so that the cost can be lowered for a user.

A cooking device includes a base, a housing, a lid, a detection module, a control module and an exhaust module. The detection module includes an image detection sensor arranged on the lid and configured to take an image of a cooking process. The control module includes a processor connected with the detection module and arranged in the base or the housing, and a wireless unit configured to perform information interaction with a portable electronic device to transmit cooking parameters including the image out of the cooking device. The exhaust module includes an air-filled element, an air-extraction element, an inlet passage and an exhaust passage. The inlet passage is disposed on the lid, the air-filled element is disposed on the inlet passage, the air-extraction element is disposed on the exhaust passage and used to exhaust fog or oil fume generated in the at least one inner pot

A cooking device includes a base, a housing, a lid, a control module, a heating module and an exhaust module. The heating module includes bottom heating units disposed at different locations inside a storage compartment of the housing. The exhaust module includes an air-filled element, an air-extraction element, an inlet passage, and an exhaust passage used to exhaust fog or oil flume generated in an inner pot(s). An inner surface of the lid is provided with multiple first sealing units, a second sealing unit and a third sealing unit. The third sealing unit is arranged corresponding to an opening of the storage compartment. The second sealing unit is connected with the third sealing unit to divide a region surrounded by the third sealing unit into sub-regions with different sizes. The first sealing units are arranged corresponding to the bottom heating units and in the sub-regions with different amounts.

The present invention comprises an improved device and method for automated cooking foods with a liquid such as water. In a preferred embodiment, the system comprises a cooking chamber (46); a controller (20); a residential home gateway server (10) comprising a memory and a communications interface operatively connected to the controller (20) and to the Internet (104); a hopper (42) for containing food; a stopper (44) in communication with the cooking chamber (46) and the hopper (42), the stopper (44) operatively connected to and selectively controllable by the controller (20) to provide a predetermined portion of the food from the hopper (42) into the cooking chamber (46); the stopper having at least one position in which it is sealingly engaged against the cooking chamber (46) and the hopper (42) to prevent steam generated by the cooking process from entering into the hopper (42) during cooking; a conduit (30) in communication with the cooking chamber (46) for providing liquid into the cooking chamber (46); and a valve (32) disposed intermediate the conduit (30) and the cooking chamber (46) and operatively connected to and selectively controllable by the controller (20). The method comprises receiving data from a remote source, the data comprising a desired amount of servings of the food and a starting time for preparation of the food; determining the cooking characteristics of the food, comprising liquid needs for the food and cooking time; providing food into the cooking chamber (46) from the hopper (42) in a quantity sufficient to satisfy the desired servings; providing liquid into the compartment from the conduit (30) sufficient to satisfy liquid requirements of the food for the number of serving requirements; and engaging a cooking element accessible to the cooking chamber (46) sufficient to satisfy cooking time requirements for the desired number of servings.

The invention relates to the fields of electric cookers and pressure cooker, and in particular to equipment for implementing water-filtering type rice steaming. According to a water-filtering type high-pressure rice steamer, an electric heating tray is arranged on a base plate of a pot body; a high-pressure inner body is arranged in the pot body; a rice steaming basket is arranged in the high-pressure inner body; a pressure piston lifting device is arranged on a top cap; an air cylinder and a piston are arranged in the pressure piston lifting device; and a piston and a hook are connected to alifting rod. During working of the equipment (the rice steamer), water and rice in the pot body are heated via the electric heating tray, so that a purpose of cooking rice can be achieved; an exhaustchannel in a gas control component is closed via a controller when the water in the pot body is heated to 100 DEG C, and meanwhile, a piston in the air cylinder is pushed to move upwards through high-pressure gas which is generated as the water in the pot body is continuously heated; the rice steaming basket is lifted upwards under the actions of the lifting rod and the hook, and rice, which is cooked by 70%, is filtered out from the water via the rice steaming basket and the rice is well cooked through high-pressure steam and heat energy generated from the water body; therefore, a purpose ofhigh-pressure water-filtering type rice steaming is achieved.