Apparatus and method for steam pressure cooking using microwave radiation

Abstract

This invention relates to an apparatus and method for steam pressure cooking of food using microwave radiation, wherein the apparatus includes a microwave radiation generating device, a first cover, a second cover, and a mounting base for placing a microwave-impermeable food carrier, the first cover having an opening for introducing microwave radiation, the second cover being spaced apart from the first cover and permeable to microwave radiation, wherein when the food carrier is arranged in the mounting base, the apparatus is configured to form a pressure-resistant, sealed cooking chamber between the second cover and the food carrier, and optionally a seal is formed between the two.

Description

[0001] This invention relates to an apparatus and method for steam pressure cooking of food using microwave radiation.

[0002] Existing technology includes a wide range of devices that utilize microwaves for steam pressure cooking. These devices offer the advantage of heating, cooking, or reheating food in a very short time, and are therefore found in almost every modern kitchen today. Microwave equipment is also used in commercial kitchens or on airplanes, where there is a need to quickly heat pre-packaged meals prepared for visitors or passengers.

[0003] When food is heated using microwaves, the microwaves act on the water molecules contained in the food, causing them to rotate and generate friction, which in turn generates heat. The evaporated water produces steam, which creates overpressure inside the microwave appliance relative to the outside atmosphere. Therefore, microwave devices known in the art are equipped with pressure regulating elements, particularly valves, for releasing or balancing pressure.

[0004] For example, such a device is described in DE 20 2004 009 000 U1. This document discloses a device for pressure cooking food contained in a cooking container using microwave radiation, wherein the device includes a cooking chamber designed as a pressure cooking chamber having a pressure-resistant and sealed door equipped with a pressure relief valve adjustable to a specific overpressure formed within the pressure cooking chamber.

[0005] US 5,945,021 A describes an apparatus for heating food using microwaves and steam. The apparatus has several compartments containing water. The water is evaporated by microwave treatment, so that the food is heated by both microwaves and the generated steam.

[0006] A drawback of the aforementioned device, as well as other devices known in the prior art, is that the steam generated during the heating of food condenses on the cold inner wall. The condensate droplets formed in this way drip onto the food being cooked, causing undesirable liquid accumulation on the food and the tray on which it is placed, which is considered sensorily undesirable.

[0007] Furthermore, it has been found that a vacuum is created inside the device after the cooking process is completed and the existing overpressure is released via the pressure relief valve, making it difficult or even impossible to open the door of the cooking chamber if the door is not opened immediately after the overpressure is released.

[0008] Another major drawback of all microwave equipment known in the prior art is its space requirements, which are essentially due to the cooking room surrounded by walls and doors. This is because space is very limited in many fields where microwave equipment is used to cook food; for example, on airplanes, only a small amount of space is available due to the need for a compact design; or in commercial kitchens, a relatively large number of meals need to be heated in microwave equipment, and therefore many microwave devices are required.

[0009] CN 201683703 U describes a pressure cooker having a lid that can be heated using steam pressure in a conventional microwave.

[0010] DE 60 2005 000 043 T2 describes a conventional microwave oven.

[0011] KR 20 0 445 889 Y1 describes a rice cooker that is designed to emit a signal when it reaches the cooking state.

[0012] DE 10 2007 043 258 A1 describes a cooking appliance including a cooking chamber and a cooking container designed separately from the cooking chamber that can be inserted into the cooking chamber, the cooking container being at least intermittently in a vacuum state during the preparation of cooking ingredients placed therein.

[0013] FR 2 908 969 A1 describes a microwave pressure cooker comprising a metal canister with a watertight lid, wherein microwave radiation is introduced into the canister through an opening. The cooking process can be carried out entirely by microwave radiation, or additionally by steam, i.e., by introducing water into the canister, which is heated by microwave radiation along with the food being cooked.

[0014] CN 1 751 635 A describes a microwave container that can be coupled to a control unit, thereby enabling temperature control, time control, etc.

[0015] Purpose of the invention The purpose of this invention is to provide an alternative device and method for steam pressure cooking of food using microwaves, which overcomes the aforementioned disadvantages known in the prior art, and is characterized by a significantly reduced space requirement compared to previously known devices for steam pressure cooking of food using microwaves.

[0016] Advantageously, the device is also characterized in that the condensate formed during cooking does not come into contact with the food to be heated. Summary of the Invention

[0017] This invention achieves this objective through the features of the claims, and particularly through an apparatus for steam pressure cooking of food using microwave radiation, wherein the apparatus includes a microwave radiation generating device, a first cover, a second cover, and a mounting base for placing a food carrier, the first cover having an opening for introducing microwave radiation, the second cover being spaced apart from the first cover and at least partially permeable to microwave radiation, the food carrier being opaque to microwave radiation, wherein when the food carrier is positioned within the mounting base, the apparatus is configured to form a pressure-resistant sealed cooking chamber between the second cover and the food carrier, and optionally a seal is formed between them, wherein the food carrier constitutes part of the cooking chamber and seals the cooking chamber by means of a pressure-resistant seal.

[0018] For the purposes of this invention, "cooking" and "steam pressure cooking" are understood as heating food by microwave radiation. Whether the food has been cooked before being heated by microwave radiation is irrelevant. Therefore, "cooking" or "steam pressure cooking" can also refer to simply heating or reheating food that is already fully cooked.

[0019] "Cooking ingredients" can be any cooking ingredients that are heated by microwave radiation in the device of the present invention and are in any cooking state.

[0020] In one embodiment, the device according to the invention further includes a cooking food carrier; however, in other embodiments, the device is configured only to accommodate the cooking food carrier, which is not itself a component of the device according to the invention.

[0021] Whether or not the food carrier is a component of the device according to the invention, it is a microwave-proof container, particularly a microwave-proof tray for holding food to be cooked. It is particularly advantageous that the food carrier forms part of the cooking chamber and seals the cooking chamber with a pressure-resistant seal, while also serving as transport packaging for food and as a plate or container for heated food.

[0022] As a transport package for cooking ingredients, the cooking ingredient carrier, on which the cooking ingredients are disposed, is preferably sealed with a film, provided with a lid, or closed with another removable cover. The film, lid, or other removable cover is preferably removed before cooking, and the cooking ingredient carrier, on which the cooking ingredients are disposed, is placed in a mounting base for holding the cooking ingredient carrier in the device according to the invention. Alternatively, these components may remain on the cooking ingredient carrier during cooking and be removed only after cooking is complete.

[0023] When the food carrier is placed in the mounting base of the device according to the invention, a pressure-resistant sealed cooking chamber is formed between the food carrier and the second cover, or between the food carrier, the second cover, and the seal formed therebetween. After the cooking process is completed, the food carrier can be removed from the mounting base of the device according to the invention and used directly as a plate or container for the food ingredients placed therein.

[0024] In the device according to the invention, the mounting base for the microwave-proof cooking food carrier can have various geometries and is in any case designed to be detachably engaged with the cooking food carrier, thereby retaining the cooking food carrier in the mounting base in a sealed manner. Specifically, the mounting base is configured to form a form-fit or force-fit connection with the cooking food carrier. Conversely, the cooking food carrier is configured to form a form-fit or force-fit connection with the mounting base, particularly by engaging with it.

[0025] According to one embodiment, the cooking food carrier comprises or is composed of metal, particularly steel, such as enamel steel or stainless steel. Furthermore, the cooking food carrier preferably has a wall thickness of 0.5-2 mm, particularly 0.7-1.5 mm, and most preferably about 0.9-1.1 mm.

[0026] According to an alternative and preferred embodiment, the food carrier has a metal outer wall and additionally includes a heat-insulating insert element, particularly made of plastic and / or ceramic, on which the food is placed. In this embodiment, preferably, only the outer side of the food carrier facing away from the cooking chamber is made of or includes metal. This has the advantage that the humid steam generated within the cooking chamber during cooking does not come into contact with the metal, but only with the heat-insulating insert on which the food is placed. This results in thermal insulation between the cooking chamber and the metal outer wall, thereby reducing heat loss due to heat conduction and recondensation.

[0027] According to the present invention, since the food carrier seals the cooking chamber through a pressure-resistant seal and can simultaneously serve as transport packaging for the food and as a plate or container for the heated food, the device according to the present invention significantly saves space, cost, and materials compared to devices known in the prior art. The space savings stem from the fact that the device of the present invention does not have a permanently installed cooking chamber, whereas conventional microwave ovens do. In conventional microwave ovens, the cooking chamber is typically enclosed by a door through which food placed on a plate or bowl is placed into the device and removed again after the cooking process is complete. In the device of the present invention, the cooking chamber is formed simply by arranging the food carrier within the mounting base. Compared to the device according to the present invention, in conventional microwave ovens, not only do permanently installed cooking chambers or cooking chambers enclosed by walls and doors increase space requirements, but also the additional space requirements caused by outward-opening doors must be considered. This is completely eliminated in the device of the present invention because the device has no door.

[0028] The cost and material savings from using a cooking food carrier that serves as both a transport package and a plate or container stem from the fact that the same container is used both to transport food to the cooking and eating location and as a plate or container. In contrast, in the prior art, food to be processed in a microwave oven is typically packaged in a transport package, removed from the transport package for cooking, and transferred to a microwaveable cooking food carrier, only to be transferred back to a plate or similar container for serving after cooking. The device of this invention requires only one cooking food carrier per cooking cycle, while the prior art uses two or even three containers, resulting in higher material costs and more waste.

[0029] Another advantage of using the device of the present invention to process food ingredients is that the food ingredient carrier is preferably made of metal and can be reused after cleaning. Therefore, apart from the cover of the food ingredient carrier that holds the food ingredients—which must be removed before cooking and is necessary for transportation—no waste is generated when processing food ingredients using the device of the present invention.

[0030] However, the aforementioned advantages also apply to alternative embodiments, in which the cooking food carrier preferably comprises metal and includes an insert element made of an insulating material such as plastic or ceramic. In this embodiment, only the insert element serves as transport packaging; to protect the cooking food, the insert element is preferably sealed with a covering film, which must be removed before or after the cooking process begins. Before the cooking process begins, the insert element must be placed in the metal portion of the cooking food carrier; then the cooking food carrier, together with the insert element and the cooking food placed on the insert element, is positioned in a mounting base for the cooking food carrier, thereby sealing the cooking chamber by a pressure-resistant seal. The insert element of the cooking food carrier can be used as a container after the cooking process is completed, and can optionally be cleaned and reused or recycled after the cooking food has been consumed.

[0031] In each embodiment, the device according to the invention also has hygienic advantages over prior art microwave devices because it does not have a permanently installed cooking chamber, but rather a cooking chamber formed solely by arranging a food carrier in the mounting base. Since the food carrier—which optionally includes a heat-insulating insert—is removed from the device after the food has been cooked, and the next cooking process is performed using a new food carrier or a new heat-insulating insert, the portion of the cooking chamber formed by the food carrier—with a new food carrier inserted for each cooking process—does not accumulate dirt. On the other hand, the remaining portion of the cooking chamber—which is mainly formed by the second cover—is very easy to clean between individual cooking cycles because it is freely accessible after the food carrier has been removed from the mounting base.

[0032] Another advantage of the device according to the invention is its compactness, which also relates to the cooking chamber formed between the second cover, the food carrier, and an optional seal. Since the food carrier seals the cooking chamber downwards by a pressure-resistant seal and the chamber has a relatively small volume compared to microwave devices known in the prior art, shorter cooking times and / or cooking at lower power levels can be achieved using the device according to the invention.

[0033] According to one embodiment, it is also proposed to reduce the size of the cooking chamber of the device of the present invention by means of one or more cooking chamber shrinking elements, thereby facilitating optimization of the cooking chamber for various applications. To this end, the device of the present invention includes one or more cooking chamber shrinking elements arranged on the food carrier and / or the second cover. In particular, without the arrangement of one or more cooking chamber shrinking elements, the cooking chamber can have a standard size, especially for accommodating food carriers with gastronorm-sized food. However, if only small portions of food are to be heated, it is advantageous to use cooking chamber shrinking elements to reduce the size of the cooking chamber formed between the second cover and the food carrier, thereby achieving optimal cooking time according to the portion size. In other words, by selecting suitable cooking chamber shrinking elements or by replacing the cooking chamber shrinking elements used in previous cooking processes with cooking chamber shrinking elements of different sizes and optionally different shapes, the size of the microwave cavity and the size of the pressure chamber (cooking chamber) can be optimized independently for each new cooking process. For this purpose, the one or more cooking chamber shrinking elements provided by the present invention are elements of arbitrary shape, preferably made of materials that absorb a small amount of microwave radiation, such as closed-cell foam, particularly foamed polypropylene.

[0034] Alternatively, the cooking chamber reduction element can be the heat-insulating insert element included in the previously described food carrier. In this way, not only is the volume of the cooking chamber reduced, but the food to be microwaved is also directly supported.

[0035] In addition, the cooking chamber shrinking element can optionally perform other functions and may have a recess for collecting condensate.

[0036] In the context of this invention, "cover" is understood to be a flat, dimensionally stable structure that is open on one side and curved, for example, bell-shaped or dome-shaped, and may optionally include one or more steps. The shape of the first cover is independent of the shape of the second cover. The second cover typically has a slightly smaller diameter and a less pronounced curvature or height than the first cover. In particular, the height of the first cover is about 1.5 to 2.5 times the height of the second cover, wherein "height" in each case refers to the vertical dimension when the cover rests on a surface with its edge adjacent to the opening side. The first and second covers of the device according to the invention are typically made of different materials. The first cover is made of a material that is impermeable to microwave radiation, while the second cover is made of a material that is at least partially permeable to microwave radiation.

[0037] To ensure that the first cover shields against external microwave radiation and reflects it inward, it is advantageous that the first cover is composed of or includes a material with high conductivity. Therefore, preferably, the first cover comprises metal, plastic coated with a metal layer, or ceramic material coated with a metal layer, or is composed of metal, plastic coated with a metal layer, or ceramic material coated with a metal layer. Particularly preferably, the first cover is made of stainless steel, which, in addition to the required conductivity, exhibits high strength, corrosion resistance, and ease of forming. However, alternatively, the first cover may also be made of non-stainless steel with an anti-corrosion coating (e.g., galvanizing, powder coating, enamel). As another alternative, the first cover may also be made of aluminum or copper alloys, which may offer certain advantages depending on the application environment; in the case of aluminum alloys, particularly lower weight.

[0038] The second cover is at least partially transparent to microwave radiation and is preferably made of a material selected from the group consisting of plastics (e.g., polycarbonate), glass, ceramics and microcrystalline glass, or composed of plastics (e.g., polycarbonate), glass, ceramics and microcrystalline glass.

[0039] On the side of the first cover opposite to the open side, the first cover has an opening through which microwaves are guided into the space between the first cover and the second cover. Microwaves are generated by a microwave radiation generator, typically a magnetron, and preferably guided through a waveguide and the opening in the first cover into the cooking chamber formed by the second cover, the food carrier, and optionally a seal. Preferably, the frequency of the generated microwaves is 2.45 GHz. Furthermore, preferably, a mounting base for a axial stirrer is arranged within the opening of the first cover. This axial stirrer is driven by a motor arranged outside the first cover and configured to better distribute the microwave radiation introduced into the space between the first and second covers. This ensures uniform heating of the food.

[0040] As is known from cooking in conventional microwave ovens, condensation forms during the cooking process. This condensation tends to accumulate on cooler surfaces (such as the walls of a microwave oven) and can drip onto the food being cooked, resulting in an undesirable sensory experience. The device according to the invention, in a preferred embodiment, addresses this problem by including a condensation collection ring disposed at or immediately adjacent to the edge of a second cover and having a recess for collecting the condensation formed during cooking.

[0041] Because the second lid is advantageously designed in a dome shape, which reduces the stress caused by internal pressure, the condensate droplets formed on the underside of the second lid during cooking flow toward the edge of the second lid and are collected there in a condensate collection ring.

[0042] Optionally, the condensate collection ring of the device according to the invention is detachably arranged at the edge of the second cover, so that the condensate collection ring can be removed from the device and emptied after the cooking process is completed. In this embodiment, the condensate collection ring can also serve as a cooking chamber reduction element. However, alternatively, the condensate collection ring can also be formed integrally with the second cover.

[0043] According to an advantageous embodiment, the condensate collection ring of the device of the present invention has a conduit leading out of the cooking chamber at the lowest point of the recess of the condensate collection ring. This conduit is used to drain condensate during or after the cooking process, and to ventilate and exhaust the cooking chamber.

[0044] According to another advantageous embodiment, the device of the present invention includes an electronic pressure sensor configured to measure pressure in the cooking chamber. The pressure sensor may be located, for example, directly in the cooking chamber, such as at the second cover, or in a conduit connected to a condensate collection ring. Alternatively, the pressure sensor may also be arranged at a branch of a conduit connected to the cooking chamber.

[0045] The pressure sensor is preferably configured to measure the pressure in the cooking chamber and transmit the measured pressure to a control unit, which may optionally be integrated into the pressure sensor or be a separate component connected to the pressure sensor. The control unit is preferably configured to compare the pressure in the cooking chamber measured by the pressure sensor with a predetermined pressure limit, and to issue an alarm signal and / or interrupt the cooking process if the pressure exceeds or falls below the predetermined pressure limit. In this way, pressure can be monitored during the cooking process, and excessive pressure can be detected and handled.

[0046] Preferably, the device according to the invention has a controllable valve arranged in or on a conduit leading from the condensate collection ring out of the device, such as a solenoid valve, pneumatic control valve, hydraulic control valve, or passive pressure control valve. This controllable valve is configured to optionally cut off or open the flow of fluid from one end of the conduit to the other based on the pressure in the cooking chamber determined by a pressure sensor. Preferably, the controllable valve is arranged between the pressure sensor and the end of the conduit located outside the device. More preferably, the controllable valve is a normally open 2-position 2-way valve. Therefore, a power failure automatically causes venting of the cooking chamber, thus establishing a safe operating state.

[0047] In the above arrangement, the valve performs three functions: In the first function, the valve acts as a "boiling valve" at the start of the cooking process. For this purpose, the valve is opened for a defined period until steam forms in the cooking chamber. The steam displaces ambient air from the cooking chamber to the outside through the piping. The valve then closes to begin building steam pressure in the cooking chamber. The resulting steam saturation in the cooking chamber increases the efficiency of heat transfer from the steam to the cooked food. In the second function, the valve, together with a pressure sensor, acts as a pressure relief valve during the cooking process. If overpressure is detected in the cooking chamber, the valve opens and reduces the pressure in a controlled manner. In the third function, after the cooking process is complete, the valve reduces the pressure in the cooking chamber, ensuring the safe removal of the cooked food. Simultaneously, this pressure reduction automatically drains condensate collected in the condensate collection ring through the piping, eliminating the need for additional pumps, etc.

[0048] According to a preferred embodiment, the apparatus of the present invention for steam pressure cooking using microwave radiation comprises not only one cooking chamber, but two or more cooking chambers, each cooking chamber being formed by a second cover and a food carrier, optionally with a seal formed between them. Optionally, in this embodiment, there is only one microwave radiation generating device configured to generate microwave radiation for all cooking chambers, or there are multiple microwave radiation generating devices, each generating microwave radiation for only one cooking chamber. Regardless of the number of microwave radiation generating devices in the apparatus of the present invention, they are advantageously connected to a control unit. The control unit is configured to control the microwave radiation supplied to each cooking chamber according to the cooking state of the food in the cooking chamber. In particular, the control unit is configured to supply more microwave radiation to the cooking chamber when the cooking process begins in the cooking chamber than when the food in the cooking chamber is already in the advanced cooking state. The control unit is preferably also configured to start the cooking process in different cooking chambers at different times, such that, for example, the cooking chamber in the initial cooking stage—in which a certain steam pressure must first be established—provides the maximum power of microwave radiation, while the cooking chamber after the initial cooking stage has ended and a certain steam pressure has been reached provides microwave radiation with reduced power. In this way, the total power consumption from the power supply circuitry is kept as low as possible, even when multiple cooking processes are carried out in parallel.

[0049] Optionally, the apparatus according to the invention for steam pressure cooking of food using microwave radiation can be arranged or installed in a vehicle and operated within the vehicle. This allows for the delivery of preheated food and eliminates the step of the recipient heating the food after receiving the delivery.

[0050] This invention also relates to a method for steam pressure cooking of food using microwave radiation, comprising the following steps: - An apparatus for steam pressure cooking of food using microwave radiation is provided, comprising a microwave radiation generating device, a first cover having an opening for introducing microwave radiation, a second cover spaced apart from the first cover and permeable to microwave radiation, and a mounting base for placing a food carrier that is opaque to microwave radiation, wherein when the food carrier is arranged in the mounting base, the apparatus is configured to form a pressure-resistant sealed cooking chamber between the second cover and the food carrier, and optionally a seal is formed between the two; - A cooking food carrier, which is opaque to microwave radiation and on which cooking food is placed, is arranged in the mounting base, thereby forming a pressure-resistant and sealed cooking chamber between the second cover and the cooking food carrier, and optionally between the seal formed therebetween. - Use a microwave radiation generator to generate microwave radiation, and use the generated microwave radiation to heat the food placed on the food carrier.

[0051] Preferably, the device used in the method according to the invention is the device according to the invention, which can implement all the features of the device of the invention described above in any combination.

[0052] When the food carrier is arranged in the mounting base, thereby forming a pressure-resistant and sealed cooking chamber, the food carrier and the mounting base—specifically located at the second cover—are connected, in particular, by form or force fit. For example, the mounting base may be a recess in the second cover or a guide rail system arranged on the second cover into which the food carrier is inserted.

[0053] In a preferred embodiment of the method according to the invention, condensate formed during the heating of the food on the food carrier accumulates in a recess of a condensate collection ring disposed at or immediately adjacent to the edge of the second cover. The condensate is preferably discharged from the cooking chamber via a conduit extending from the cooking chamber, one end of which is disposed at the lowest point of the condensate collection ring, and at the other end of which the condensate is either collected in a collection container or directed to a wastewater inlet.

[0054] In embodiments, the device used in the method according to the invention includes a controllable valve disposed within or on a conduit, the controllable valve being configured to optionally shut off or open a passage of fluid from one end of the conduit to the other end of the conduit based on a pressure in the cooking chamber determined by a pressure sensor. Preferably, the valve shuts off or opens the passage when a specific predetermined pressure is exceeded or not reached in the cooking chamber. For example, at the start of the cooking process, the valve opens the passage until a predetermined first pressure, determined by a pressure sensor, is established in the cooking chamber, and then the valve closes. If a predetermined second pressure is determined by a pressure sensor in the cooking chamber during the cooking process, the valve reopens and opens the passage in the conduit.

[0055] Alternatively, the valve may be opened or closed without pressure control after a cooking process of a certain duration.

[0056] Optionally, the method according to the invention further includes the step of arranging one or more cooking chamber shrinking elements on the cooking ingredient carrier or at the second cover to adapt the size of the cooking chamber to the size of the portion of cooking ingredients to be cooked. Detailed Implementation

[0057] The present invention will now be described in more detail with reference to embodiments and the accompanying drawings, which schematically illustrate: - Figure 1 A cross-sectional view of the device according to the present invention; Figure 2 is a perspective view of the device according to the present invention; - Figure 3 Another perspective view of the device according to the present invention; - Figure 4 A cross-sectional view of another embodiment of the device according to the present invention; - Figure 5 A perspective view of yet another device according to the present invention; and - Figure 6 This is a perspective view of yet another device according to the present invention.

[0058] Figure 1A cross-sectional view of the device 1 according to the invention is shown, wherein a cooking ingredient carrier 8 is arranged in a mounting base 7 (not shown). The device 1 according to the invention includes a first cover 4 having an opening 5 for introducing microwave radiation. A second cover 6 is arranged spaced apart from the first cover 4, the second cover 6 being transparent to microwave radiation, and the mounting base 7 (not visible) for placing the cooking ingredient carrier is arranged at the second cover 6. As shown, both covers 4 and 6 are curved toward the same side, with the first cover 4 having a greater degree of curvature than the second cover 6. In this way, a cavity is formed between the first cover 4 and the second cover 6, into which microwave radiation is introduced via a waveguide 15 through the opening 5 in the first cover 4. A axial stirrer 17 driven by a motor 16, together with its mounting base, is arranged in the opening 5, through which microwave radiation generated by a microwave radiation generator (not shown) is uniformly distributed. By arranging the cooking ingredient carrier 8 in the mounting base 7 between the two, a cooking chamber 9 is formed, and the cooking chamber 9 is sealed pressure-resistantly by a sealing member 10.

[0059] According to a preferred embodiment, the device 1 has a condensate collection ring 11, which is arranged at the edge of the second cover 6 and has a recess for collecting condensate formed during cooking. One end of a pipe 12 is arranged in the recess, through which condensate can be discharged from the device 1 and ventilation and exhaust can be provided for the cooking chamber 9.

[0060] In Figure 2, subgraphs a) and b) each show Figure 1 The perspective view of the device 1 of the present invention shown also schematically illustrates a microwave radiation generating device 3, which is in particular a magnetron. In sub-figure a), the device 1 is shown at a distance from a cooking ingredient carrier 8 on which cooking ingredients 2 are arranged; that is, a cooking chamber 9 is not defined in this arrangement. However, in sub-figure b), the cooking ingredient carrier 8 is in contact with the device 1 according to the invention, and a pressure-sealed cooking chamber 9 is defined by a second cover (not shown) and the cooking ingredient carrier 8.

[0061] Figure 3 It shows Figure 2a Another perspective view of the arrangement shown, in which the cooking ingredient carrier 8 is placed separately from the device 1 according to the invention.

[0062] Figure 4 Another embodiment of the device 1 according to the invention is shown in cross-sectional view. In this embodiment, besides Figure 1In addition to the components of the device 1 shown, the device 1 also includes a pressure sensor 13 and a solenoid valve 14 as a controllable valve, both of which are arranged in or connected to the conduit 12. The pressure sensor 13 is configured to determine the pressure in the cooking chamber 9, and the solenoid valve 14 is preferably configured to cut off or open the passage of fluid from one end of the conduit 12 to the other end of the conduit 12 based on the pressure in the cooking chamber 9 determined by the pressure sensor 13. In this way, when the solenoid valve 14 is open, air can enter the cooking chamber 9 from the outside, or air, steam, and / or condensate can be discharged from the cooking chamber 9 to the outside.

[0063] Figure 5 Another embodiment of the device 1 according to the present invention is shown in exploded view. This embodiment is similar to... Figure 3 The difference in the illustrated embodiment is that the cooking ingredient carrier 8 is multi-part, including a plate for carrying the cooking ingredients 2, a heat-insulating insert element 18, and a metal outer wall facing away from the cooking chamber 9. However, unlike the three-part embodiment of the cooking ingredient carrier 8 shown, the cooking ingredient carrier 8 can also consist of only two parts, wherein the heat-insulating insert element 18 carries the cooking ingredients 2 and serves as a plate. Figure 6 The corresponding implementation method is shown in the figure.

[0064] The features of the invention disclosed in the foregoing description, drawings and claims are essential for implementing the invention in various embodiments, whether individually or in any combination.

[0065] List of reference numerals in the attached diagram: 1. Steam pressure cooking equipment 2. Cooking Ingredients 3 Microwave radiation generator 4 First cover 5. Opening of the first cover 6 Second cover 7 mounting bases 8. Cooking ingredient carrier 9. Cooking Room 10. Seals 11 Condensate Collection Ring 12 Pipelines 13 Pressure Sensor 14 Controllable valve 15 Waveguide 16 motors 17-shaft mixer 18 Insertion element 19 Miniaturized Cooking Room Components

Claims

1. A device (1) for steam pressure cooking of food ingredients (2) using microwave radiation, comprising a microwave radiation generating device (3), characterized in that, include: A first cover (4) having an opening (5) for introducing microwave radiation; a second cover (6) spaced apart from the first cover (4) and permeable to microwave radiation; and a mounting base (7) for placing a microwave-impermeable food carrier (8), wherein... When the cooking ingredient carrier (8) is arranged in the mounting base (7), the device is configured to form a pressure-resistant sealed cooking chamber (9) between the second cover (6) and the cooking ingredient carrier (8), and optionally a seal (10) is formed between them, wherein the cooking ingredient carrier (8) constitutes part of the cooking chamber (9) and seals the cooking chamber (9) in a pressure-resistant manner.

2. The device according to claim 1, characterized in that, Includes a condensate collection ring (11), which is arranged at or adjacent to the edge of the second cover (6) and has a recess for collecting condensate formed during cooking.

3. The device according to claim 2, characterized in that, The condensate collection ring (11) is detachably arranged on the edge of the second cover (6).

4. The device according to any one of the preceding claims, characterized in that, The second cover (6) is bent toward the first cover (4), and / or the second cover (6) is made of a material selected from the group consisting of plastics, glass, ceramics and microcrystalline glass.

5. The device according to any one of the preceding claims, characterized in that, The condensate collection ring (11) has a conduit (12) extending from the cooking chamber (9) at the lowest point of the recess. The conduit (12) is used to drain condensate and to ventilate and exhaust the cooking chamber (9).

6. The device according to any one of the preceding claims, characterized in that, Includes a pressure sensor (13) configured to measure the pressure inside the cooking chamber (9).

7. The device according to any one of the preceding claims, characterized in that, Includes a controllable valve (14) disposed within or on the pipe (12), the controllable valve (14) being configured to optionally cut off or open a passage of fluid from one end of the pipe (12) to the other end of the pipe (12) based on the pressure in the cooking chamber (9) measured by the pressure sensor (13).

8. The device according to any one of the preceding claims, characterized in that, The cooking ingredient carrier (8) includes a heat-insulating insert element (18) and an outer side made of or including metal, wherein when the cooking ingredient carrier (8) is positioned in the mounting base (7), the outer side faces away from the cooking chamber (9), and the heat-insulating insert element (18) faces the cooking chamber (9).

9. The device according to claim 8, characterized in that, The heat-insulating insert element (18) is made of plastic and / or ceramic.

10. The device according to any one of the preceding claims, characterized in that, Includes one or more cooking chamber shrinking elements (19) arranged to reduce the size of the cooking chamber (9) by being positioned on the cooking ingredient carrier (8) and / or the second cover (6).

11. The device according to claim 10, characterized in that, The heat-insulating insert element (18) acts as a cooking chamber shrinking element (19).

12. A method for steam pressure cooking of food using microwave radiation, comprising the following steps: - A device (1) is provided for steam pressure cooking of food ingredients (2) using microwave radiation. The device (1) includes a microwave radiation generating device (3), a first cover (4) having an opening (5) for introducing microwave radiation, a second cover (6) spaced apart from the first cover (5) and permeable to microwave radiation, and a mounting base (7) for placing a food ingredient carrier (8) that is not permeable to microwave radiation. When the food ingredient carrier (8) is arranged in the mounting base (7), the device is configured to form a pressure-resistant sealed cooking chamber (9) between the second cover (6) and the food ingredient carrier (8) and optionally to form a seal (10) between them. - The cooking food carrier (8), which is opaque to microwave radiation and on which cooking food (2) is placed, is arranged in the mounting base (7) to form a pressure-resistant and sealed cooking chamber (9) between the second cover (6) and the cooking food carrier (8) and optionally between the seal (10). - The microwave radiation is generated by the microwave radiation generator (3), and the generated microwave radiation is used to heat the cooking food (2) placed on the cooking food carrier (8).

13. The method according to claim 12, characterized in that, Condensation formed during the heating of the cooking food (2) on the cooking food carrier (8) is collected in the recess of the condensation collection ring (11), which is arranged at or adjacent to the edge of the second cover (6).

14. The method according to claim 12 or 13, wherein, The device (1) has a conduit (12) leading out from the cooking chamber (9) at the lowest point of the recess of the condensate collection ring (11), the conduit (12) being used to discharge condensate and to ventilate and exhaust the cooking chamber (9), and furthermore, the device (1) has a controllable valve (14) arranged in or on the conduit (12), wherein the controllable valve (14) cuts off or opens the passage of fluid from one end of the conduit (12) to the other end of the conduit (12) based on the pressure in the cooking chamber (9) measured by the pressure sensor (13).

15. The method according to any one of claims 12 to 14, wherein, The device (1) has a control unit, wherein the control unit controls the intensity of the microwave radiation applied to the cooking chamber (9) based on the cooking state of the cooking ingredients (2) and / or based on the pressure inside the cooking chamber (9) measured by the pressure sensor (13).

Images