Golden steam cooking
The cooking device with four heating elements and a solenoid valve addresses the challenge of preserving nutritional value and flavor in steam cooking by alternating cooking methods, resulting in a golden-brown crust and tender interior with enhanced taste and nutrient retention.
Patent Information
- Application Number
- FR2024000654
- Authority / Receiving Office
- FR · FR
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-01-23
- Publication Date
- 2025-07-25
AI Technical Summary
Existing cooking technologies fail to effectively preserve the nutritional value and flavor of food while achieving a golden-brown crust and tender interior, particularly in steam cooking methods.
A cooking device with four heating elements and a solenoid valve that alternates between dry and steam cooking, utilizing natural steam recovery and pressurized steam injection, regulated by algorithms to optimize cooking based on food type.
The device achieves a golden-brown crust and tender interior with maximum nutrient retention, enhancing the taste and nutritional value of cooked food.
Smart Images
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Abstract
Description
Title of the invention: Golden steam cooking
[0001] The invention concerns The golden-steam cooking device consists in our cooking appliance of having 4 cooking systems, 1 per side, which will diffuse a dry heat by resistance (4, 5, 6) and a solenoid valve (15) which will suck the natural steam of the food created by natural condensation by the rise in temperature this steam will be stored in a separate chamber and returned punctually pressurized or not depending on the nature of the food cooked in the cooking chamber (2) by the solenoid valve (15) which will allow to humidify the cooking and cook with steam, the solenoid valve (15) re-sucks the steam and stores it the 4 cooking systems are regulated by pre-recorded algorithms which will be selected according to the nature of the food; this allows to have a golden taste and a unique result because it allows to preserve a maximum of nutrients.If necessary, a small water tank can be used to create steam with a small resistance if that recovered by the natural condensation of the food cooked in the tank is not sufficient [Fig. 1a].
Claims
Claims
1. Cooking device comprising a cooking chamber (2) and 4 independent resistors (4, 5, 6) for diffusing dry heat into the cooking chamber (2) characterized in that it also comprises a solenoid valve (15) for sucking in the natural steam from the food created by the rise in temperature of said food, storing said steam in a separate steam chamber, then returning said steam punctually into the cooking chamber (2) depending on the nature of the food being cooked, thus making it possible to moisten the food and cook with steam.
2. Cooking device according to claim 1 characterized in that the steam returned to the cooking chamber (2) is pressurized.
3. Cooking device according to any one of the preceding claims, characterized in that it comprises a small water reservoir for creating steam with a small resistance.
4. Cooking device according to any one of the preceding claims, characterized in that it is regulated by pre-recorded algorithms selected according to the nature of the food to be cooked.
Citation Information
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