45results about "Steam-heated kettles" patented technology

A thermally insulated cooking pot consists of an outer pot and an inner pot. The inner pot is suspended within the outer pot by hanging from the top inner circumferential area of the outer pot with its own top outer circumferential area. The space between the inner and outer pots becomes an insulation cavity. The contact point between the two pots is sealed by a pliable packing ring with an L-shaped cross-section, thereby sealing the insulation cavity. This sealed insulation cavity provides excellent thermal insulation. The packing ring contains a plurality of protrusions on the surface that come into contact with the inner pot to prevent the packing ring from sticking to the inner pot. The gap formed between the packing ring protrusions and the inner pot prevents the inner pot from sticking to the packing ring.

A multi-functional electric cooker includes a heating boiler body (1) and a cover (2). The cooker also includes a rice soup collecting container (3) which is mounted between the heating boiler body (1) and the cover (2), a sealing ring (7) which is set between the rice soup collecting container (3) and the heating boiler body (1), and a rice soup sucker (6). An opening of one end of the sucker is located at the bottom of the rice soup collecting container (3) and the height of the opening is adjusted along with the amount of the rice in the heating boiler body. An opening of the other end of the sucker is located in the rice soup collecting container (3).

The invention is a cooking grill comprising a housing defining a cooking chamber and having a door therein hinged at a bottom thereof, a heating element disposed in the cooking chamber, a cooking surface slidably disposed to slide in and out of the housing through the door.

A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

A steam cooking apparatus having a water retaining member and a reversible steamer insert member, the steamer insert member having a perforated main body defining two steaming surfaces, the first surface provided with upstanding annular forming walls for forming patties, the second surface being flat and unobstructed.

Steam heating used with conventional heating techniques achieves a rapid boiling point. An intelligent electronic control system which uses sensors placed at various points in the system to monitor and / or control cooking, interacts with the Internet to determine cooking steps, powers embedded electronics in vessels by RF energy, and adjusts the heating temperatures of the contents of the vessel as a function of time. A stove will provide configurable tubes with a coupling unit at their end to attach various steam wands easily moved into position that provide this steam to vessels placed on a grill. Delicate cooking of comestibles can be achieved by maintaining a controlled temperature or cycling the temperature to maximize cooking without losing significant nutrients of the comestibles. Small coupling holes introduce steam at the bottom surface of a vessel to efficiently cook comestibles. The coupling holes have a radius which stratifies the Young-Laplace equation.

The invention is a cooking grill comprising a housing defining a cooking chamber and having a door therein hinged at a bottom thereof, a heating element disposed in the cooking chamber, a cooking surface slidably disposed to slide in and out of the housing through the door.

The present invention relates to an electric baby food warmer for heating baby food held in a container by means of a heat transfer medium. The baby food warmer comprises a bowl where the container can be inserted for heating, and an electric heating for heating the bowl bottom. The invention further relates to a cover for an electric baby food warmer and to a process for heating baby food held in a container. In order to have an electric baby food warmer, a cover for an electric baby food warmer and a process for heating baby food held in a container, which renders the heating of baby food particularly fast, power saving and secure, according to the invention, water vapor is used as a heat transfer medium and the bowl walls together with the container and / or a cover form an essentially sealed chamber for retaining water vapor.

Food serving pans made from a high heat conductive material include a gasket covering at least a portion of the flange in order to protect a person's fingers from heat or cold, improve gripping ability, provide a seal against a counter top of a food serving table, and protect paint or non stick coating from chipping off the flange. The food serving pan is made from aluminum or other highly heat conductive material. The gasket comprises silicone, other elastomer, or other heat resistant and insulating material. The gasket includes a circumferential sealing ridge and a finger gripping recess. A food serving system includes one or more food pans and a food serving table. The food serving pans help maintain food contained therein at a desired temperature by efficiently transferring heat or cold from the serving table while sealing the interface between the flange and the counter top of the serving table. The interface between the gasket and flange prevents build up of food or debris, thus maintaining cleanliness during repeated use and cleaning cycles.

A multi-functional electric cooker comprises a heating boiler body (1) and a cover (2). The cooker also comprises a rice soup collecting container (3) which is mounted between the heating boiler body (1) and the cover (2), a sealing ring (7) which is set between the rice soup collecting container (3) and the heating boiler body (1), and a rice soup sucker (6). An opening of one end of the sucker is located at the bottom of the rice soup collecting container (3) and the height of the opening is adjusted along with the amount of the rice in the heating boiler body. An opening of the other end of the sucker is located in the rice soup collecting container (3).

A fuel-fired water heater has a single pass condensing-type heat exchanger disposed within its water storage tank portion. The heat exchanger includes a primary non-condensing portion defined by a combustion chamber positioned in an upper interior portion of the tank and having a spaced series of vertical tubes depending therefrom. A secondary condensing portion of the heat exchanger is defined by a plenum having a top side connected to the bottom ends of the vertical tubes, and a bottom side from which a downwardly coiled flue tube depends. A fuel burner generates hot combustion gases that are sequentially flowed into the combustion chamber and then downwardly through the balance of the heat exchanger in a single pass.

THE INVENTION provides a novel heatable container suitable for material such as bitumen comprising a vessel, suitable for holding a flowable material, the vessel including side wall zones, end wall zones and a base wall zone;and heating means configured to transfer heat to at least the base wall zone as well as a zone disposed along a central longitudinal axis of the vessel; the heating means including at least two internal heating ducts, suitable for conveying a heat transfer medium, wherein the ducts are disposed substantially parallel relative to the central longitudinal axis of the vessel, and are vertically and horizontally spaced apart relative to one another.

A cooking method using an automatic pressure double boiler is provided. The cooking method can prevent steam containing the medicinal or nutritive components in the medicine or health food from leaking out of the cooking pot, and thus keep the medicinal or nutritive effect of the medicine or health food, compared with conventional cooking methods, such as baking with fire, boiling with water, frying with oil, steaming, etc. The cooking method does not allow the boiled water or steam to enter the inner cooking pot, thereby acquiring pure medicinal or nutritive components from the medicine or health food. Since the cooking method heats the medicine or food with the energy of the steam from the boiled water, not direct or conducted heat energy from an electric heater, it cannot burn the medicine or food although it heats it to extract the pure medicinal or nutritive components and condenses them.

A cooking double boiler including an outer pan that is heated upon pouring water therein, an upper lid that covers an upper aperture thereof, and an inner pan with a flange that is set into the interior of the outer pan. The outer pan includes a peripheral edge portion that supports the flange of the inner pan, wherein a plurality of concave portions for directing generated water vapor upward of the inner pan are located at the peripheral edge portion. The cooking double boiler has vapor spouts located between the peripheral edge portion of the outer pan and the flange of the inner pan for movement between open and closed positions.

A fuel-fired water heater has a single pass condensing-type heat exchanger disposed within its water storage tank portion. The heat exchanger includes a primary non-condensing portion defined by a combustion chamber positioned in an upper interior portion of the tank and having a spaced series of vertical tubes depending therefrom. A secondary condensing portion of the heat exchanger is defined by a plenum having a top side connected to the bottom ends of the vertical tubes, and a bottom side from which a downwardly coiled flue tube depends. A fuel burner generates hot combustion gases that are sequentially flowed into the combustion chamber and then downwardly through the balance of the heat exchanger in a single pass.

A double-bottom pot with synthetic, silicon heat transfer oil sealed in a cavity formed between them to the extent of 100 percent of its volume, to disperse and evenly spread to the food contents the heat from an applied flame or burner no matter how high the temperature.

The efficiencies of illustrative embodiments of vertical center flue type fuel-fired base water heaters are improved by installing in the water heaters variously configured tubular condensing type secondary heat exchangers of smaller diameters than the associated center flues. The efficiency increases are achieved with components and manufacturing processes similar to those utilized in the base water heaters and secondary heat exchanger materials similar to those in the tank portions of the base water heaters.

A system for heating water which is primarily used for swimming pools, spas or other recreational purposes comprising a heater assembly having a heating element mounted within a housing in heat exchanging relation to water passing there through, wherein the heating element is formed of a titanium material and is structurally configured to maximize heat exchange by incorporating a substantially twisted orientation of the heating element relative to a central longitudinal axis thereof. The system further contemplates the heating element containing heat exchange fluid passing there through, wherein the heating element is remotely spaced from a compressor assembly which processes the heat exchange fluid to accomplish a rise in temperature of the water being heated. Additional embodiments include a filter assembly of cooperative dimension disposed in predetermined relation to the heating element within a common housing for concurrent filtering and heating of the water passing there through, wherein the heating element and the filter assembly may be disposed in a substantially combined operative orientation or alternatively, spaced apart in an at least partially segregated relation but within the same housing.

A double-bottom pot with synthetic, silicon heat transfer oil sealed in a cavity formed between them to the extent of 100 percent of its volume, to disperse and evenly spread to the food contents the heat from an applied flame or burner no matter how high the temperature.