Self-turning cooking plate systems and methods

Abstract

A self-turning cooking plate system for use in a heated, closed cooking environment, such as a tabun oven. The system includes a cooking plate configured to receive a food product. The system further includes an impeller attached to the cooking plate. A water tank is adapted to hold water and generate steam when exposed the water tank is exposed to a heat source. The water tank comprises at least one steam nozzle and wherein the at least one steam nozzle directs steam from the water tank to the impeller causing the impeller and cooking plate to rotate.

Description

Self-Turning Cooking Plate Systems and MethodsREFERENCE TO RELATED APPLICATIONS

[0001] The present application is a non-provisional application, which claims the benefit of and priority to U.S. Provisional Patent Application No. 63 / 650,427 filed May 22, 2024, and U.S Provisional Patent Application No. 63 / 807,713, filed on May 18, 2025, the disclosure of which is hereby incorporated by reference in their entireties.FIELD OF THE INVENTION

[0002] Traditional cooking methods often require users to manually turn the food to ensure even cooking, which can be labor-intensive and lead to unevenly cooked food. This is especially problematic in baking and grilling, where maintaining a consistent temperature is crucial. The self-turning cooking plate addresses these issues by automating the turning process, thereby improving cooking efficiency and food quality.

[0003] The present disclosure relates to a cooking system, specifically to a self-turning cooking plate designed for use in various cooking environments such as a Tabun oven, conventional oven, or barbecue grill. The cooking plate system is particularly useful for the preparation of foods requiring uniform cooking and periodic turning, such as pizza, bread, meat, poultry, and fish. Other uses not described, are contemplated.

[0004] Cooking processes in both residential and commercial settings often face inefficiencies and inconsistencies in achieving uniform heat distribution and optimal cooking outcomes. Traditional cooking plates or pans, which remain static during the cooking process, fail to expose food evenly to heat. As a result, uneven cooking occurs, leading to poor food quality, waste, and increased manual intervention.

[0005] The self-turning cooking plate system addresses these challenges through an innovative design. By advantageously introducing a rotational mechanism driven by steam energy and enhanced by integrated sensors for precise environmental monitoring, this system ensures consistency in cooking outcomes. Furthermore, it offers a hands-freeexperience that enhances convenience and reduces labor, making it ideal for diverse culinary applications.

[0006] The system is also designed to improve thermal efficiency and enable better control over humidity and temperature — factors critical for optimal cooking. The system is adaptable for use in commercial kitchens, where efficiency and volume are priorities, and residential kitchens, where convenience and reliability are paramount.SUMMARY OF THE INVENTION

[0007] According to non-limiting embodiments or aspects, provided is a self-turning cooking plate system for use in a heated, closed cooking environment. The system includes a cooking plate configured to receive a food product. The system also includes an impeller attached to the cooking plate. The system further includes a water tank adapted to hold water and generate steam when exposed to a heat source. The water tank comprises at least one steam nozzle and this nozzle directs steam from the water tank to the impeller to cause the impeller and cooking plate to rotate.

[0008] Other non-limiting embodiments or aspects include a self-turning cooking plate system for cooking a food product in a tabun oven. The system includes a cooking plate configured to rotate for uniform cooking of a food product. The system further includes a drive mechanism having at least one impeller coupled to the cooking plate and configured to generate a rotational force causing the impeller and the cooking plate to rotate. The system also includes a water tank configured to generate steam upon heating. The at least one steam nozzle is fixedly attached to the water tank. The steam nozzle channels steam onto the impeller. The system further includes a steam control valve to regulate the flow of steam. The system further provides a thermal sensor monitoring the temperature inside the cooking environment; and a moisture sensor detecting the humidity level.

[0009] Other non-limiting embodiments or aspects include a method of operating a selfturning cooking plate for uniform cooking. The method includes providing a self-turning cooking plate system comprising a cooking plate, an impeller, and a water tank. The method further includes placing a food product on the self-turning cooking plate system. The method further includes filling the water tank of the system with water. The methodfurther includes allowing the heat in the cooking environment to generate steam from the water tank. The method further includes directing the steam through at least one nozzle onto an impeller mechanically coupled to a cooking plate. The method further includes rotating the cooking plate through the action of the impeller driven by the steam; and maintaining consistent temperature and humidity levels using one or more internal sensors to ensure even cooking of the food product.

[0010] These and other features and characteristics of the present disclosure, as well as the methods of operation and functions of the related elements of structures and the combination of parts and economies of manufacture, will become more apparent upon consideration of the following description and the appended claims with reference to the accompanying drawings, all of which form a part of this specification, wherein like reference numerals designate corresponding parts in the various figures. It is to be expressly understood, however, that the drawings are for the purpose of illustration and description only and are not intended as a definition of the limits of the invention.BRIEF DESCRIPTION OF DRAWINGS

[0011] Additional advantages and details are explained in greater detail below with reference to the non-limiting, exemplary embodiments that are illustrated in the accompanying schematic figures, in which:

[0012] FIG. 1 is a front view of a cooking plate system in a heated, cooking environment, such as a tabun oven.

[0013] FIG. 2 is an exploded view of the cooking plate system.

[0014] FIG. 3 is a top view of an impeller of the cooking plate system.

[0015] FIG. 4 is a front view of the impeller and a steam nozzle directed toward the blades of the impeller.

[0016] FIG. 5 is a side view of the steam nozzle directed toward the plurality of impeller blades.

[0017] FIG. 6 is an external view of an embodiment of the cooking plate system, including a plurality of steam domes of a water tank.

[0018] FIG. 7 is an external view of another embodiment of the cooking plate system, including a plurality of steam nozzles.

[0019] FIG. 8 is a top perspective view of an embodiment of the water tank, including a cover and the steam nozzles.

[0020] FIG. 9 is a top perspective view without the cover and the steam nozzles.

[0021] FIG. 10 is a top perspective view of an additional embodiment of the water tank, including a cover, and multiple steam domes.

[0022] FIG. 11 is a top perspective view of the water tank, without steam nozzles and the cover.

[0023] FIG. 12 is a partial plan view of an embodiment of the water tank placement within the cooking plate system.

[0024] FIG. 13 is a partial plan view of second embodiment of the water tank placement within the cooking plate system.

[0025] FIG. 14 is a partial plan view of a third embodiment of the water tank placement within the cooking plate system.

[0026] FIG. 15 is a partial plan view of the cooking plate system.DETAILED DESCRIPTION

[0027] For purposes of the description hereinafter, the terms “end,” “upper,” “lower,” “right,” “left,” “vertical,” “horizontal,” “top,” “bottom,” “lateral,” “longitudinal,” and derivatives thereof shall relate to the embodiments as they are oriented in the drawing figures. However, it is to be understood that the embodiments may assume various alternative variations and step sequences, except where expressly specified to the contrary. It is also to be understood that the specific devices and processes illustrated in the attached drawings, and described in the following specification, are simply exemplary embodiments or aspects of the invention. Hence, specific dimensions and other physical characteristics related to the embodiments or aspects disclosed herein are not to be considered as limiting.

[0028] No aspect, component, element, structure, act, step, function, instruction, and / or the like used herein should be construed as critical or essential unless explicitly described as such. Also, as used herein, the articles “a” and “an” are intended to include one or more items and may be used interchangeably with “one or more” and “at least one.”Furthermore, as used herein, the term “set” is intended to include one or more items (e.g., related items, unrelated items, a combination of related and unrelated items, and / or the like) and may be used interchangeably with “one or more” or “at least one.” Where only one item is intended, the term “one” or similar language is used. Also, as used herein, the terms “has,” “have,” “having,” or the like are intended to be open-ended terms. Further, the phrase “based on” is intended to mean “based at least partially on” unless explicitly stated otherwise.

[0029] Referring to FIG. 1, the present disclosure relates to a self-turning cooking plate system 100 for use in an oven 101. The self-turning cooking plate system 100 is provided for use in a wide range of cooking environments, including conventional home ovens, and even portable grilling setups. The main goal is to facilitate uniform cooking of food products in residential outdoor ovens, for example a tabun oven. By rotating the cooking surface continuously or at controlled intervals, the system ensures that heat, steam, or other cooking media are evenly distributed across the entire food item, thereby reducing the likelihood of undercooked sections or overly browned areas. This even heat distribution not only enhances product quality and flavor but also reduces the need for manual intervention, such as periodically turning or repositioning food items by hand. In addition, the system’s automated rotation and potential for integrated humidity and temperature control can help businesses maintain consistent cooking results across multiple batches, while home users enjoy professional-grade cooking outcomes with minimal effort.

[0030] Referring to FIG. 2, the self-turning cooking plate system 100 includes a plate 110, an impeller 120, a water tank 130, and a steam nozzle 150. The plate 110 is a cooking plate that represents the primary surface upon which a food product is placed. The cooking plate 110 includes a top surface 112 and a bottom surface 114. The top surface 112 is configured to accept the food product that the user will cook in the oven. The top surface 112 is also configured to conduct heat so that the food product will cook evenly when not directly exposed to the heat source. The bottom surface 114 is configured to attach to the impeller 120.

[0031] From a functional perspective, the cooking plate 110 is the interface between a heat source and a food product. The plate 110 rotates to provide consistent heating to the foodproduct that is placed on the top surface 112 of the cooking plate 110. As the plate 110 rotates, it ensures that all areas of the food product are exposed to similar temperature conditions, thereby reducing hot spots or undercooked patches. In some instances, the plate 110 may be deliberately perforated or slotted to allow steam to circulate beneath the food item, which can be particularly useful in recipes requiring a crisp exterior. The rotational aspect also helps drippings or excess oils to distribute more evenly, potentially minimizing localized burning and facilitating basting.

[0032] In practice, the cooking plate’s 110 use centers on the user’s convenience and improved cooking outcomes. The user may place various food products — such as meats, vegetables, or baked goods — on the plate 110, set it into the oven 101 (either residential or commercial), and rely on rotation to provide uniform heating. This feature is especially beneficial for recipes that require even browning or for large, thick items that might otherwise be prone to uneven cooking. For commercial applications, multiple such plates may be arranged in a single oven, each rotating in tandem to deliver consistent results across several batches of food simultaneously.

[0033] Referring again to FIG. 1, the cooking plate 110 has a height and a diameter that may be chosen to suit various cooking environments, ranging from compact residential ovens to larger commercial baking chambers. In an embodiment designed for use in a tabun oven, the plate is configured with a diameter of about 330 mm and a height of about 50 mm. This diameter permits the plate 110 to hold an array of foods — including medium-sized pizzas, family-style casseroles, or roasts — while leaving sufficient space around it for even heat circulation. The 50 mm height allows room for any integrated impeller mechanism or support structures, enabling stable rotation without sacrificing valuable vertical oven space.

[0034] In other embodiments, the diameter of the cooking plate may range from about 200 mm to about 500 mm. In other embodiments, thicker plate variations in these same dimensions can offer enhanced heat retention for slow, even cooking, while thinner ones of the same diameter-height profile can heat up rapidly, ideal for recipes requiring quick temperature transitions.

[0035] The plate 110 has additional dimensions that may be determined by any size constraints of the user’s cooking environment. For example, different dimensions of theplate 110 are needed to accommodate a residential oven versus a commercial oven. Thicker variants of the cooking plate 110 can help retain heat more effectively, while thinner variants of the plates 110 heat up quickly and may allow for faster cooking cycles. A user may integrate ridges, perforations, or a nonstick coating into the top surface 112 of the plate 110 to accommodate different types of food products, and to simplify cleaning afterward.

[0036] The cooking plate 110 may have a substantially circular or substantially discshaped design, though alternative geometries such as rectangular or elliptical plates are possible depending on the intended cooking context. For use in a typical tabun oven, the shape of the cooking plate 110 is substantially circular.

[0037] Materials for the cooking plate 110 can vary widely but generally must sustain repeated exposure to high heat and moisture. Common choices include stainless steel for its corrosion resistance and durability, aluminum alloys for their excellent thermal conductivity and lightweight nature, or certain ceramic composites that may offer superior heat retention. Nonstick or food-grade coatings such as PTFE or ceramic-based layers are often applied to enhance release properties, making cleanup faster and reducing the potential for burnt-on residues. The specific composition selected typically takes into account factors such as cost, required thermal properties, ease of cleaning, and the intended cooking environment (e.g., bakery ovens, commercial kitchens, or residential stovetops).

[0038] Referring to FIGS. 3-5, the impeller 120 is the drive mechanism that converts energy from steam to create a rotational force that causes the impeller 120 and the cooking plate 110 to rotate. The impeller 120 may be attached the cooking plate 110 so that the cooking plate 110 and the impeller 120 rotate at the same speed, or at substantially similar speeds and revolution. The impeller 120 maximizes torque while minimizing energy loss. Constructed from heat-resistant materials such as reinforced polymers or stainless steel, the impeller is designed for durability and consistent performance. Some embodiments may include at least one impeller 120. In some embodiments, multiple impellers 120 may be anticipated.

[0039] Referring to FIGS. 4-5, the impeller 120 uses steam power to rotate the cooking plate 110. Typically situated below, or attached to the bottom side 114 of the plate 110,the impeller 120 features a disc 118 attached to a plurality blades 122 or vanes arranged around a central hub. These blades 122 are angled in such a way that when steam strikes them, it imparts rotational force that drives the impeller 120 around its axis. The blades 122 features a geometry that can be straight, curved, or bucket-shaped, depending on a desired speed-torque characteristics and the steam pressure available. The steam exits the steam nozzle 150 and generates rotational energy on the multiple blades 122 of the impeller 120 causing it to rotate.

[0040] In an embodiment, the impeller 120 is formed in a Pelton turbine style, where the blades 122 are curved and arranged in a radial pattern around the central hub. When a high-velocity, tangential jet of steam from a steam nozzle 150 contacts these curved blades, the directional change of the steam’s flow, along axis x, produces a significant torque on the impeller 120, translating into efficient rotational motion. This curvature not only improves energy transfer from the steam jet but also helps reduce turbulence, ensuring a smoother and more continuous rotation of the cooking plate above. By tailoring the depth and curvature of each blade 122, designers can optimize torque output for different steam pressures or cooking conditions.

[0041] In certain embodiments, the impeller blades 122 may be made from aluminum that is treated with a high-temperature black anodized coating. This anodization process enhances the blade’s 122 resistance to corrosion and wear, which is particularly beneficial in cooking environments where steam and heat can degrade lesser-quality metals. The black anodized finish is further suited for operating temperatures in the range of about 250°C to 350°C, offering a balance of thermal stability, light weight, and robust performance. The relatively low density of aluminum also reduces the mechanical load on the system, enabling smoother and quicker starts when steam flow is initiated.

[0042] While a radial, Pelton-like design is advantageous in many applications, alternative blade 122 configurations can achieve similar rotational effects. For instance, a series of shallower curved blades 122 or partially open scoops may be used where space is constrained or where a gentler, more gradual rotation of the cooking plate is desired. In other variants, each blade 122 segment may feature a combination of radial curvature and slightly tapered edges to direct excess condensate or cooking byproducts away fromcritical areas of the impeller 120. These design tweaks not only maintain a clean operational surface but also reduce the likelihood of buildup and fouling over time.

[0043] Additionally, in other embodiments, the impeller 120 can be adapted to accommodate differing torque requirements, temperature ranges, and cooking conditions. Multiple steam nozzles 124 may be employed in configurations where balanced forces on each side of the impeller 120 are needed, helping to prevent wobbling or irregular rotation. Optional design features — such as extra blade supports, reinforced hubs, or interchangeable blade sets — can further tailor the impeller 120 to specific use cases, from high-capacity commercial ovens to compact home cooking devices. Each variation, however, retains the fundamental principle of converting tangential steam flow into dependable rotational motion for the self-turning cooking plate system.

[0044] In some embodiments, the impeller 120 is mechanically coupled to the cooking plate — either through direct fastening or an indirect coupling. The specific coupling techniques may be tailored to the specific requirements of the cooking environment and desired user experience. In some embodiment, the impeller 120 is rigidly secured to the underside of the cooking plate 110 through mechanical fasteners such as screws, rivets, or welds. This direct attachment ensures that any torque generated by the impeller 120 translates immediately to the cooking plate 110, minimizing slippage and maximizing rotational consistency. In some embodiments, the impeller 120 and the cooking plate 110 are formed as an integrated single component, where the blades 122 are machined, cast, or molded directly onto the plate itself, eliminating potential points of failure at the coupling and simplifying assembly. However, this rigid design can sometimes make the system heavier and less modular, which may be less convenient for users who prefer easily removable parts for cleaning or maintenance.

[0045] In contrast, other embodiments employ an indirect coupling mechanism. For instance, a friction- based joint between the impeller 120 and the cooking plate 110 can permit a slight slip in cases of uneven food loads or sudden steam surges, protecting both components from excessive torque. Magnetic couplings are another option, allowing the impeller to drive the plate without any physical fasteners penetrating the cooking surface. This arrangement not only simplifies cleaning — since the cooking plate can be lifted off without unscrewing or unlatching anything — but also helps maintain a sleek, seamlessappearance. Gear-based setups, where the impeller’s shaft engages a ring gear on the cooking plate, can further refine rotational speed and torque transfer, though they may be more complex to manufacture and may require additional lubrication or sealing. Each approach, whether direct or indirect, seeks to balance ease of maintenance, reliability of torque transmission, and overall system durability.

[0046] Functionally, the impeller 120 translates the energy of steam flow into mechanical motion. As steam leaves one or more nozzles 150 directed toward it, the blades capture the kinetic energy and spin. In a single-nozzle configuration, the impeller may rely on a concentrated jet of steam hitting the blades at a precise angle to generate sufficient rotational force. This simpler layout often results in a more compact design and can be easier to maintain, as there is only one steam path to monitor and clean. However, because all the rotational force comes from a single stream, there may be a slightly increased risk of imbalance or uneven rotation if the nozzle position or food load is off- center. To counteract this, each blade may be carefully shaped to distribute steam flow as evenly as possible and may also include fine-tuning adjustments on the nozzle’s angle or distance from the impeller 120.

[0047] By contrast, when multiple steam nozzles 150 are employed, they can be arranged symmetrically along the water tank, an angled toward the impeller to impart more uniform torque distribution. This multi-nozzle approach can enhance stability by delivering steam from multiple directions, reducing wobble or uneven spinning, particularly if the cooking plate 110 is heavily loaded on one side. Additionally, multiple nozzles 150 may be selectively opened or closed based on real-time cooking conditions, allowing for greater control over rotation speed and steam usage. In some advanced embodiments, each nozzle 150 could be independently adjustable to address different torque needs, allowing the system to compensate dynamically for changes in load distribution or fluctuating steam pressures. This flexibility can be especially valuable in commercial or high-capacity scenarios where consistent, reliable rotation is critical for producing evenly cooked results in larger volumes.

[0048] Because the impeller 120 is mechanically coupled to the cooking plate — either through direct fastening or an indirect coupling — this rotation is transferred to the plate 110 itself. The result is a consistent, gentle turning action that can be fine-tuned basedon steam volume, nozzle geometry, or blade design. By having the plate 110 rotate continuously or at set intervals, the system promotes uniform cooking and helps dissipate hotspots.

[0049] In actual use scenarios, the impeller 120 can operate quietly and reliably if designed with correct blade dimensions and robust bearings. Over long cooking cycles, it may experience repeated blasts of steam at varying temperatures, so durability and corrosion resistance become paramount design considerations. Some embodiments feature removable impellers 120 for ease of cleaning, ensuring that food debris or grease does not accumulate along the blade edges and compromise rotation. In integrally formed solutions — where the cooking plate 110 and impeller 120 are molded as one piece — the entire assembly can be removed as a single unit for maintenance.

[0050] Material selection for the impeller 120 typically aligns with that of the cooking plate 110, focusing on heat and moisture tolerance. Stainless steel, with its well-known resistance to corrosion, remains a popular choice. Aluminum or certain heat-resistant polymers might be used in lower-temperature cooking environments or portable systems, provided they can withstand repeated steam exposure. If heavier loads are anticipated on the cooking plate, a sturdier impeller design (e.g., thicker blades, reinforced hub) may be necessary to accommodate the increased torque requirements.

[0051] Referring to FIGS. 6-7, the self-turning plate 100 further includes at least one roll support 160. In some embodiments, the system 100 includes a plurality of roll supports 160. The plurality of roll supports 160 may be arranged around a perimeter of the impeller 120 or directly beneath the cooking plate 110 to foster more stable, low-friction rotation. The primary objective is to limit the mechanical resistance encountered by the impeller 120 during rotation, ensuring that even relatively low-pressure steam can impart sufficient torque to spin the plate 110 effectively.

[0052] Each roll support 160 can take the form of a bearing assembly, a cylindrical roller, or a simple low-friction bushing, depending on the overall design goals and anticipated load. For example, a large-capacity commercial cooking system may employ heavier- duty steel ball bearings that can endure high temperatures and substantial weight, while a smaller residential apparatus might rely on lightweight polymer bushings to keep manufacturing costs down. Regardless of the chosen configuration, the roll supports 160ensure consistent contact between the impeller 120 (or plate) and its mounting structure, mitigating wobble or misalignment, and thereby improving the system’s overall efficiency.

[0053] In certain embodiments, the plurality of roll supports 160 may be installed in a regular pattern (e.g., evenly spaced at three or four points around the impeller) to create uniform support under varying loads. More advanced configurations might adjust the angle or height of each roll support in response to changes in the cooking plate 110’s load distribution — such as when heavier foods are placed on one side of the plate. Protective shielding or housings may be incorporated around the roll supports to reduce exposure to food particles, grease, or moisture, extending the lifespan of these components and simplifying cleanup. By carefully adjusting the type, number, and placement of roll supports 160, the self-turning plate system 100 can accommodate a wide variety of cooking applications while maintaining reliable, smooth, and quiet operation.

[0054] One of the key functions of these roll supports 160 is to stabilize the impeller 120. Given that the cooking plate 110 may be loaded unevenly with food, or that steam flow might arrive at slightly angled trajectories, there can be forces trying to tilt or wobble the impeller. Properly placed roll supports counteract these off-center forces. They maintain consistent contact with the impeller 120 or its shaft, preserving a smooth, uniform rotation. In some high-end or commercial models, the roll supports 160 might be placed in an enclosed track or housing to shield them from heat and debris.

[0055] The roll supports 160 not only minimize friction but also mitigate mechanical stress at critical contact points where the impeller interacts with surrounding components. In embodiments where the roll supports 160 are mounted directly onto the impeller 120’s circumference, the impeller gains a stable pivot as it rests or rolls against an internal guide ring or bearing race. This can be particularly beneficial in environments prone to frequent temperature fluctuations or repetitive mechanical loads, as it confines wear primarily to the easily replaceable supports rather than the impeller itself. By creating a rolling interface, these supports help dissipate heat that might otherwise accumulate at friction points, thereby protecting both the impeller and the adjoining surfaces — such asthe underside of the cooking plate or the frame enclosing the system — from warping or misalignment.

[0056] In some implementations, the roll supports 160 can be attached via one or more brackets or mounting arms that extend from the impeller’s center hub or peripheral rim. These brackets allow the supports to align precisely with the guiding surface, ensuring smooth, concentric rotation. Such direct attachment can simplify maintenance, because removing the impeller assembly from the device automatically lifts out any roll supports 160 affixed to it, making it easier for users to clean or replace them. This may also reduce the number of parts required, since the supports and impeller 120 effectively function as an integrated unit. In still other embodiments, the roll supports 160 may be interchangeable with different types of bearings — such as needle rollers, ball bearings, or low-friction bushings — so the user or manufacturer can tailor the system to specific cooking conditions, weight loads, or temperature requirements.

[0057] Alternatively, the roll supports 160 are mounted on a separate support base rather than on the impeller 120 itself. In this scenario, ab impeller rim or hub rests upon rollers set into a dedicated mounting ring, bracket, or shelf. Such a layout can offer enhanced stability in larger cooking devices or commercial units, where the cooking plate 110 might handle substantial weight. Additionally, in some embodiments, the roll supports 160 are mounted between the water tank 130 below the impeller 120 and the impeller assembly above, creating a stable interface while simultaneously simplifying the path for steam to flow upward and drive rotation. By anchoring the supports to a sturdy base or in direct contact with the water tank 130’s structure, the impeller remains free to rotate without bearing the entire structural load on its brackets or arms, reducing strain on any single point and potentially extending the equipment’s overall operational life.

[0058] Regular cleaning and inspection of the roll supports 160 remain essential. Many embodiments feature lubrication ports that enable users to apply heat-resistant grease or other suitable lubricants, minimizing friction and preventing corrosion under high-heat, high-moisture conditions. In commercial or heavy-duty installations, sealed bearing units can be especially advantageous, as they resist contamination from grease, food debris, and cleaning agents. By safeguarding the bearings within a sealed or partially enclosed housing, these designs preserve smooth rotational operation over prolonged use.Whether attached directly to the impeller or secured to a support base near the water tank 130, well-maintained roll supports play a pivotal role in preserving the performance, efficiency, and reliability of the self-turning cooking plate system.

[0059] Materials for roll supports 160 and bearing components can vary considerably, ranging from high-temperature plastics like PTFE-based composites to stainless steel or ceramic bearings. The choice often depends on the operating temperature, the potential for chemical or moisture exposure, and cost considerations. In heavier-duty or commercial equipment, designers might specify steel roller bearings with built-in dust and moisture seals, whereas simpler home-use systems can rely on polymer-based or brass bushings that are more budget- friendly and easier to replace.

[0060] In some embodiments, hybrid polymer-metal solutions may offer an effective compromise between durability and affordability. For instance, polymer cages can be used to hold steel or ceramic ball bearings, providing both the robust load-bearing properties of metal and the lightweight, low-friction characteristics of engineered plastics. Additionally, certain advanced polymer formulations — such as those enhanced with carbon or glass fibers — can greatly increase strength and temperature stability, allowing the roll supports to maintain smooth operation even at high oven temperatures. When chemical resistance is paramount — such as in industrial scenarios where harsh cleaning agents are frequently used — poly etheretherketone (PEEK) or other specialized engineering thermoplastics may be chosen for the bearing components and housings.

[0061] Moreover, ceramic materials, such as silicon nitride or zirconia, are increasingly considered for roll supports due to their high heat tolerance, corrosion resistance, and low friction coefficients. Ceramic bearings can perform reliably in temperature ranges that might degrade lesser metals or polymers, making them a compelling choice for demanding professional kitchens or industrial food production lines. However, these advanced materials often come with higher production costs, and they may require protective housings or careful handling to mitigate brittleness. Overall, the final selection of roll support materials will be informed by multiple factors — such as maximum operational temperature, frequency of use, exposure to steam or corrosive cleaning agents, and targeted longevity — ensuring that each application balances performance needs with economic feasibility.

[0062] Referring again to FIG. 2, the water tank 130 is a central element of the system, designed to hold and supply water for steam generation. Its capacity and configuration are closely tied to the type of cooking environment in which the self-turning cooking plate system 100 is deployed. Smaller, residential units may only need a modest water reservoir, whereas commercial setups might incorporate larger tanks or even automated refill mechanisms. One of the most fundamental design considerations is ensuring that the tank can withstand extended exposure to high temperatures without warping or leaking. Functionally, the water tank 130 must capture and retain a sufficient quantity of water, then release it as steam once the ambient or direct heat source elevates the water temperature.

[0063] In one embodiment, the water tank 130 is shaped as a cylindrical chamber with a slightly domed upper section to accommodate expanding steam. The curvature in this design reduces stress at corners and can help direct any condensed water back toward the base of the tank 130. Alternatively, a rectangular or box-like reservoir may be chosen if manufacturing simplicity or space optimization within the cooking device is a priority. Both designs can incorporate internal baffles or partitions that manage water sloshing when the system is moved or tilted, thereby helping maintain a consistent supply of water to the heating surface.

[0064] Referring to FIG. 8, regardless of its form, the water tank 130 can be physically connected to the steam nozzle or nozzles 150 by way of an external conduit or coupling assembly. This arrangement allows the steam to exit the tank through a dedicated outlet port, flow along a short tube or channel, and then enter the nozzle housing. In some implementations, an adjustable clamp or bracket holds the conduit in place, ensuring that the steam path remains sealed and aligned with the impeller. The ability to decouple the nozzle 150 from the tank simplifies maintenance, as users can remove or replace the nozzle assembly without having to dismantle the entire water tank system.

[0065] Referring again to FIGS. 6 and 7, a safety valve 170 is typically included on the water tank 130 to release steam if internal pressure exceeds a set threshold. This valve 170 may be spring-loaded or weight-activated, and it is positioned at or near the highest point of the tank, often adjacent to a steam dome 175. The steam dome 175 itself can be an expanded region or protrusion at the top of the tank designed to capture and channelthe hottest steam. By locating the safety valve 170 in this dome, the system ensures that any over pressurized steam escapes quickly and harmlessly, protecting both the user and the cooking apparatus. In certain advanced embodiments, a pressure sensor and electronic controller work in conjunction with this safety valve 170 to provide automated pressure relief.

[0066] Referring again to FIGS. 8-10, another important feature of many water tank 130 designs is a water-filling cover 135 that allows users to replenish the reservoir without fully disassembling the system. This cover 135 can be threaded, hinged, or snap-fit, often incorporating a seal to prevent leaks. For ease of monitoring, some versions include a transparent or semi-transparent portion within the lid or in a nearby window, making it possible to observe the water level and refill as needed. To further enhance user convenience, manufacturers may add an external fill spout connected to the tank’s interior, letting users pour water into an accessible opening that channels fluid directly into the reservoir.

[0067] In additional layouts, the water tank 130 is not just a static container but a carefully engineered subsystem comprising multiple components that work in synergy: heat- conductive floor, the steam dome, the safety valve, and the water-filling assembly, all sealed within a robust enclosure. Whether cylindrical, rectangular, or custom-shaped, the tank’s size and geometry will be determined by the specific cooking environment, the volume of steam required, and practical considerations such as cleaning and user interface. By thoughtfully integrating these parts, designers ensure that the water tank remains reliable over many cooking cycles, efficiently generating the steam needed to drive the self-turning plate system.

[0068] Moreover, as shown in FIGS. 12-14, the water tank 130 may be configured with the system 100 in any position within the system. In some embodiments, the water tank 130 may be positioned centrally within the system 100, relative to the cooking plate 110. In other embodiments, the water tank 130 be circumferentially located relative to the cooking plate 110.

[0069] The water tank 130’s ease of filling and cleaning can significantly affect user satisfaction. The water tank 130 may be a detachable tank or include quick-release fill port which enables the user to replenish water without fully removing the cooking systemfrom the oven. The safety valve 170 vents steam if internal pressure grows too high. The user may also monitor water levels through a sight glass or electronic sensor, ensuring that the tank remains adequately supplied throughout the cooking process. Additionally, the tank 130 might be fitted with insulation or reflective materials to optimize steam production and minimize unwanted heat loss.

[0070] When the cooking environment — or an embedded heating element — raises the temperature inside this stainless steel reservoir, water gradually transitions into steam, creating the primary driving force for the self-turning plate system 100. Under normal operation, the water tank 130 is designed to function at a working temperature of about 300°C, with an internal operating pressure of approximately 2.8 bar. To handle pressure fluctuations safely, the tank construction supports a maximum inside pressure of up to 3.2 bar, ensuring that brief spikes or surges in steam production do not compromise structural integrity. Moreover, the production line testing protocol applies a pressure of 4.8 bar — equivalent to 150% of the maximum rated value — to confirm that each unit meets stringent safety and durability standards before shipping.

[0071] Beyond these structural elements, the manner in which the water tank 130 is integrated into the cooking apparatus influences both the production of steam and the overall user experience. The tank 130 may be detachable, allowing cooks to fill and clean it at a sink rather than pouring water directly into a hot unit. In more compact or portable models, an external fill port with a welded connection cover can be positioned at a convenient angle, reducing the risk of spills. Each of these design decisions, supported by robust materials and carefully engineered pressure parameters, ensures that the tank reliably generates the steam needed to rotate the cooking plate under diverse cooking conditions — thereby enabling more even, efficient, and automated cooking cycles

[0072] Various heat-resistant materials can be chosen for the water tank 130. Stainless steel is frequently used due to its high tolerance for heat, corrosion resistance, and ease of cleaning. Certain high-temperature plastics or polymer composites can be employed in smaller or portable versions where lightweight construction is important. Ceramic or enameled steel tanks may be found in higher-end applications for both aesthetic and functional reasons, as they can maintain steady heat and withstand potential pressure fluctuations effectively.

[0073] In some embodiments, the water tank 130 may be constructed from 304 stainless steel, which provides reliable corrosion resistance and high-temperature performance. Although food compatibility standards are not strictly required for this component, the inherent properties of stainless steel 304 provide an added level of safety and longevity. The overall thickness of the tank walls may vary based on specific construction requirements. In some embodiments, the water tank 130 thickness must be at least 1 mm to ensure sufficient strength. This thickness allows the tank to withstand repeated heating and cooling cycles while also accommodating welded seams or joints in high-stress areas, such as attachment points for the steam outlet or relief valve.

[0074] Referring again to FIG. 7-8, the at least one steam nozzle 150 is required to channel steam from the water tank 130 onto the impeller 120, thereby driving rotation of the cooking plate 110. These nozzles 150 are typically engineered to create a focused, high- velocity jet of steam that strikes the impeller blades at an optimal angle. Different nozzle shapes — such as straight, tapered, or fan-spray — yield varying steam velocity profiles, allowing for fine-tuning of rotational speed and torque. Multiple nozzles may be arranged in a circular or symmetrical pattern to impart balanced forces on the impeller, mitigating any tendency for uneven spinning.

[0075] In many embodiments, a single nozzle 150 is sufficient to propel the impeller 120, especially if it is positioned precisely and designed to maximize steam velocity. This simpler layout reduces the number of components and potential points of failure, often making it easier to assemble and maintain. A single nozzle setup can also be cost- effective for smaller-scale or home-use models, where less steam volume is required to rotate a moderately sized cooking plate. However, relying on one nozzle can, in some instances, result in a slightly unbalanced torque application — particularly if food is loaded unevenly on the cooking plate — requiring designers to carefully angle the nozzle or incorporate additional stabilization features.

[0076] By contrast, systems that utilize multiple steam nozzles 150 can distribute rotational force more evenly around the impeller. Two or more nozzles arranged in a symmetrical pattern — such as opposing each other or spaced in uniform intervals — can help mitigate wobble or vibration, leading to a smoother rotation. In higher- capacity or commercial setups, multiple nozzles also provide additional steam flow, thereby delivering greatertorque for larger or heavier cooking plates. Furthermore, if one nozzle becomes blocked or partially obstructed by mineral deposits or other residues, the remaining nozzles can continue to supply adequate steam, helping maintain operation until the system can be cleaned or serviced. This redundancy is often a crucial advantage in professional settings, where uninterrupted performance is a priority.

[0077] The steam nozzles 150 are placed at an optimal angle in order to achieve optimal rotation of the impeller 120. This angle determines the angle and direction by which the steam nozzle directs its flow toward the impeller blades 122. In many designs, the nozzle 150 is oriented tangentially, so that the steam strikes the blades 122 with a sweeping motion rather than a purely radial or perpendicular impact. By angling the nozzle tangentially — often anywhere between 15° and 45° relative to the impeller’s circumference — designers can maximize the transfer of kinetic energy, creating a smooth, consistent torque that drives rotation without causing excessive turbulence or backflow.

[0078] Alternatively, some embodiments might experiment with slightly steeper angles or a more radial approach if the intent is to deliver a stronger, more concentrated force on each impeller blade. For example, a nozzle 150 angled closer to 90° may generate a robust initial thrust, useful for accelerating heavier loads or quickly bringing the cooking plate up to speed. The trade-off, however, is that such a perpendicular impact can produce higher stress on the impeller blades 122 and potentially lead to more wear or vibration. Balancing these considerations — along with factoring in the steam pressure, the number of nozzles, and the impeller’s blade design — helps ensure the nozzle angle aligns with the intended cooking plate performance, whether that involves slower, gentle rotation for delicate pastries or faster, high-torque rotation for heavier roasts and casseroles.

[0079] Regarding placement, some designs mount the nozzle 150 or nozzles on the top side of the water tank, allowing the steam to exit directly from a dedicated outlet port near the peak pressure area. This positioning can simplify manufacturing, as the nozzle installation occurs at a readily accessible point on the tank. The high-pressure steam near the top of the water tank 130 is channeled out through a short conduit, ensuring minimal pressure drop on its way to the impeller. In other embodiments, a nozzle 150 may bepartially or wholly disposed within the tank itself, with only the tip protruding from a specialized opening. Such an arrangement can reduce heat loss and help control the exact temperature and velocity of steam exiting the tank, though it may be more complex to clean or repair if the nozzle becomes clogged.

[0080] In either case, designers often equip the nozzle(s) 150 with features that minimize clogs and permit easy removal for maintenance. For example, a quick-release collar or threaded coupling can be used to detach the nozzle assembly. High-temperature gaskets or O-rings ensure a tight seal around the nozzle’s connection point, preventing steam leaks. In advanced systems, each nozzle might include an adjustable swivel mechanism, enabling the user or an automated control unit to pivot the steam jet for precise targeting of the impeller blades. This flexibility is especially advantageous when dealing with varying loads on the cooking plate or different cooking cycles requiring distinct rotation speeds.

[0081] With respect to material selection, stainless steel and heat-resistant alloys are common choices for steam nozzles, given their durability and corrosion resistance under repeated exposure to high-temperature, high-pressure steam. In lower-temperature or more portable applications, specialized polymers or ceramics may be used, provided they meet the necessary thermal and mechanical requirements. Ultimately, the particular configuration — ranging from the number of nozzles and their shape, to their attachment point on or within the water tank — can be selected to optimize steam flow, torque generation, and maintenance needs, ensuring that the self-turning cooking plate functions reliably and efficiently in various cooking environments.

[0082] From a functional standpoint, the steam nozzle 150 is the transition point where pressurized or heated steam escapes the water tank 130 environment and interacts with the mechanical system. By calibrating the diameter of the nozzle 150, as well as its angle of incidence relative to the impeller blades 122, designers can produce more efficient rotation or adapt to different load requirements on the cooking plate 110. Some embodiments integrate an adjustable or swivel nozzle that can be repositioned manually or by a servo mechanism in response to changing cooking conditions. For instance, if additional torque is needed, the nozzle might shift slightly to a more direct angle, whereas if a gentler turn is sufficient, it can be adjusted to reduce velocity.

[0083] In practice, nozzle maintenance and cleanliness are critical. Over time, mineral deposits or cooking residues may accumulate near the nozzle opening, compromising the strength and consistency of steam flow. Regular cleaning or periodic decalcification — particularly in areas with hard water — is often advisable to prolong the system’s lifespan. Higher-end variants may incorporate self-cleaning features, such as automatic flushing, or may be constructed from materials that resist scale buildup.

[0084] Materials for the steam nozzle 150 must be selected carefully to withstand high temperatures, pressure, and possible chemical interactions. Stainless steel remains a common choice due to its robustness and corrosion resistance. Certain alloys or specialized heat-resistant plastics could be employed in situations where the overall cooking environment temperatures are controlled or lower. In electronically controlled versions, the steam nozzle might also include integrated temperature or humidity sensors, permitting real-time feedback to a control valve that modulates steam flow precisely.

[0085] Some embodiments of the self-turning cooking plate system 100 incorporate intelligent controls and sensors that allow for precise adjustments in cooking parameters. For example, the self-turning cooking plate system 100 may include a control system along with at least one internal sensor. The sensors may be any sensor for tracking and controlling relevant parameters such as temperature, pressure and moisture. Additional parameters may also be included.

[0086] Some embodiments include a pressure sensor, which actively monitors a internal pressure in the water tank or steam generator. When the internal pressure approaches a defined threshold, the control system can respond by reducing the heat input, opening a relief valve, or slowing the flow of water into the heating chamber. This proactive approach keeps the internal pressure within safe limits and prevents sudden bursts of steam that could disrupt the stable rotation of the cooking plate or compromise the safety of the device.

[0087] Some embodiments may also include a thermal sensor, which can be configured to monitor an air temperature in the cooking chamber, the temperature on the surface of the cooking plate, or even the temperature of the water tank itself. In one embodiment, a simple thermocouple or resistance temperature detector (RTD) is embedded near the plate’s center to gauge the heat that food is receiving. In additional embodiments,multiple thermal sensors may be placed at strategic points: one near the steam nozzle, another near the food’s surface, and yet another inside the water tank. By analyzing these distinct temperature readings, the controller can fine-tune rotation speed or adjust steam generation to maintain optimal cooking temperatures.

[0088] Some embodiments also include a moisture sensor, which measures humidity levels in the cooking chamber. The moisture sensors can be based on capacitive, resistive, or thermal conductivity principles, each offering different sensitivities and response times. When a recipe calls for high humidity — such as when baking artisanal bread or braising meats — the sensor data might prompt the control system to increase steam flow through the steam control valve. In contrast, if the cooking environment becomes overly humid, the steam valve can close or reduce steam injection, preventing soggy textures or excessive condensation. The end result is a more controlled, stable environment that can replicate professional baking or braising conditions in a home or commercial kitchen.

[0089] The steam control valve is important for sensor-driven adjustments, regulating the quantity and pressure of steam directed toward the impeller. In simpler designs, this valve could be a manual or mechanical gate that the user rotates to open or close, while more sophisticated variants use electronically actuated valves that respond to microcontroller signals in real time. Such automation is particularly beneficial for recipes that demand periodic shifts in humidity or temperature — like certain pastries that need a burst of steam early on and a drier environment for finishing. By calibrating the steam control valve according to sensor data, the system can deliver a high degree of precision that is otherwise difficult to achieve with manual operation.

[0090] At a basic level, each sensor (pressure, thermal, or moisture) sends data to a controller, which processes this information based on pre-set thresholds or algorithmic logic. For example, if the temperature surpasses a maximum limit, for instance, the microcontroller may signal the steam control valve to reduce flow, keeping the cooking plate rotation from exceeding ideal speeds or preventing the cooking chamber from becoming overly humid. Meanwhile, if the moisture sensor indicates dry conditions, the valve can open slightly wider, compensating by releasing more steam into the chamber. The precision of these feedback loops can be tailored to user preferences — some mightwant a strict, locked-in environment, while others prefer more general control that allows for a natural variation in cooking conditions.

[0091] Another notable alternative involves modular sensor arrangements. In some advanced commercial or industrial settings, the cooking apparatus could integrate multiple moisture sensors at different heights or zones, allowing the system to gauge humidity distribution within large ovens or multi-level racks. Similarly, multiple thermal sensors might be used to create a temperature profile of the cooking chamber, ensuring that rotational speed, steam flow, and the oven’s own heating elements are all managed in harmony. This multi-point data gathering is essential for high- volume kitchens, where even minor inconsistencies in cooking conditions can lead to large variations in final food quality.

[0092] To maintain reliability in these sensor-intensive setups, fail-safe protocols may be implemented. For instance, if a thermal sensor malfunctions and sends aberrant data, the system could default to a preset safe steam level rather than risk continuing in an uncontrolled state. Similarly, each sensor might have redundancy: two pressure sensors or a backup moisture sensor can cross-check readings, signaling the user if discrepancies exceed a certain threshold. This redundancy is especially valuable in commercial kitchens or catering operations where downtime must be minimized. Overall, the incorporation of a sensors such as pressure sensor, thermal sensor, steam control valve, and moisture sensor assists the self-turning cooking plate system to consistently deliver high-quality cooking results across a broader range of recipes and environments.

[0093] The self-turning cooking plate system offers a highly effective method for achieving uniform cooking through the integration of a steam-powered rotational mechanism. The method begins with ensuring that all system components are properly assembled and prepared for use. In both residential and commercial applications, the system is installed in an appropriate cooking environment, such as a conventional oven, barbecue grill, or industrial baking chamber. The water tank is filled with clean water, which will later be converted into steam to drive the impeller and rotate the cooking plate. The water tank is designed to withstand operational temperatures of approximately 300°C and pressures up to 2.8 bar, with safety features in place to handle maximum pressures of 3.2 bar. This ensures the system remains safe and reliable during cooking.

[0094] Food items such as pizza, bread, meats, poultry, or vegetables are carefully arranged on the cooking plate, which can be made of materials like stainless steel or aluminum alloys and may feature nonstick coatings or perforations for enhanced cooking performance. The rotation of the plate allows for uniform exposure to heat, steam, or other cooking media, significantly reducing the risk of undercooked areas or overly browned spots. The plate’s design also facilitates the even distribution of drippings, which can enhance flavor and reduce localized burning. Depending on the environment, the plate dimensions may vary; for instance, in residential ovens, plates with diameters ranging from 200 mm to 500 mm are common, while commercial systems may employ larger plates to accommodate higher volumes.

[0095] Once the system is exposed to heat, either from the cooking environment or an integrated heating element, the water in the tank transitions to steam. This steam is directed through precision-engineered nozzles to strike the impeller blades, creating rotational motion. The nozzles are designed to operate optimally at an angle between 15° and 45° relative to the impeller’s circumference, maximizing energy transfer and ensuring smooth, consistent rotation. The resulting action drives the cooking plate, which can rotate continuously or at controlled intervals, depending on user preferences or recipe requirements. For example, the rotation may be slowed for delicate baked goods or sped up for roasting meats to achieve even browning.

[0096] The system’s integrated sensors, including temperature and humidity sensors, monitor the cooking environment in real time to ensure optimal conditions. For example, the temperature sensor can measure the heat on the plate’s surface or within the cooking chamber, while the moisture sensor tracks humidity levels. If the detected temperature exceeds desired thresholds, the system’s controller can adjust the steam flow by modulating the steam control valve, ensuring that the cooking environment remains stable and precise. For recipes requiring high humidity, such as artisanal bread baking, the system can increase steam output to create the ideal conditions, while for drier recipes, the steam flow can be reduced to prevent soggy textures.

[0097] In residential settings, this hands-free cooking method significantly reduces the need for user intervention. Once the food is placed on the plate and the system is activated, the user can focus on other tasks without worrying about uneven cooking orfrequent turning of the food. For example, a home cook preparing a roast chicken can rely on the plate’s rotation to ensure consistent heat exposure, resulting in evenly browned skin and juicy meat. In contrast, commercial kitchens benefit from the system’s ability to handle multiple items simultaneously, such as baking several pizzas or roasting large batches of vegetables. The uniformity of results across batches reduces waste and enhances operational efficiency.

[0098] The method also accommodates specialized applications, such as cooking delicate pastries or confections. The rotation of the plate minimizes the risk of overexposure to heat, which is critical for achieving the desired texture and consistency in such items. Additionally, the system’s ability to dynamically adjust steam flow and temperature makes it suitable for recipes with specific timing requirements, such as those requiring an initial burst of steam for crust formation followed by a dry environment for crisping.

[0099] To ensure safe and reliable operation, the system incorporates several safety features, such as a relief valve on the water tank that automatically releases excess pressure. Users are also advised to monitor the water level in the tank, which can be done through a sight glass or electronic sensor. Regular maintenance, including cleaning the water tank, nozzles, and impeller, helps prevent buildup of mineral deposits or food residues, ensuring consistent performance over time. In commercial applications, automated cleaning protocols can be implemented to minimize downtime.

[0100] The self-turning cooking plate system’s method of operation is adaptable to a wide range of culinary contexts, from slow cooking at lower temperatures to high-temperature searing or roasting. For instance, when preparing a dish that requires slow and even cooking, such as braised meats, the system can maintain consistent rotation and humidity levels over extended periods. Conversely, for high-temperature applications like grilling steaks, the plate’s rapid rotation ensures uniform searing and caramelization without overcooking.

[0101] By integrating advanced features such as sensor-driven adjustments, precise steam control, and robust construction materials, the self-turning cooking plate system provides a comprehensive solution for both residential and commercial cooking needs. Its innovative approach to heat distribution and automated rotation enhances food quality,reduces labor, and delivers consistent results, making it a valuable addition to any kitchen environment.

Claims

Claims1. A self-turning cooking plate system for use in a heated, closed cooking environment, the system comprising: a cooking plate configured to receive a food product; an impeller attached to the cooking plate; and a water tank adapted to hold water and generate steam when exposed to a heat source, wherein the water tank comprises at least one steam nozzle and wherein the at least one steam nozzle directs steam from the water tank to the impeller to cause the impeller and cooking plate to rotate.

2. The system of claim 1 , further comprising roll supports enabling the rotational movement of the impeller3. The system of claim 1, wherein the impeller comprises a plurality of blades that are rigidly secured to the impeller.

4. The system of claim 3, wherein the plurality of blades are situated radially around a base of the impeller.

5. The system of claim 3, wherein the steam generated from the water tank contacts the plurality of blades, causing the impeller to rotate.

6. The system of claim 1 , wherein the impeller and the cooking plate rotate at the same speed.

7. The system of claim 1, wherein the further comprises at least one sensor selected from the group consisting of a pressure sensor, a thermal sensor, and a moisture sensor.

8. The system of claim 1, further comprising a relief valve on the water tank to release steam in the event of overpressure.

9. The system of claim 1, further comprising a steam dome configured to capture and channel steam within the water tank.

10. The system of claim 2, wherein the cooking environment is placed in a tabun oven.

11. A self-turning cooking plate system for cooking a food product in a tabun, or an oven, the system comprising: a cooking plate configured to rotate for uniform cooking of a food product; a drive mechanism having at least one impeller coupled to the cooking plate and configured to generate a rotational force causing the impeller and the cooking plate to rotate a water tank configured to generate steam upon heating;at least one steam nozzle fixedly attached to the water tank, wherein the at least one steam nozzle channels steam onto the impeller; a steam control valve to regulate the flow of steam; a thermal sensor monitoring the temperature inside the cooking environment; and a moisture sensor detecting the humidity level.

12. A method of operating a self-turning cooking plate for uniform cooking, comprising: providing a self-turning cooking plate system comprising a cooking plate, an impeller, and a water tank placing a food product on the self-turning cooking plate system; filling the water tank of the system with water; allowing the heat in the cooking environment to generate steam from the water tank; directing the steam through at least one nozzle onto an impeller mechanically coupled to a cooking plate; rotating the cooking plate through the action of the impeller driven by the steam; and maintaining consistent temperature and humidity levels using one or more internal sensors to ensure even cooking of the food product.

13. The method of claim 12, wherein the rotational speed of the cooking plate is controlled by adjusting the steam flow through a steam control valve.

14. The method of claim 12, further comprising monitoring the temperature in the cooking environment..

15. The method of claim 12, further comprising dynamically adjusting steam output based on the detected humidity level to optimize cooking conditions.

16. The method of claim 12, wherein the cooking plate system is configured for portable use with an alternative heat source for generating steam.

17. The method of claim 12, wherein the steam is directed through a plurality of attached to a base of the impeller and configured to achieve uniform rotation of the impeller.

18. The method of claim 12, further comprising using a relief valve to release steam from the water tank if pressure exceeds a predetermined limit.

19. The method of claim 12, wherein the cooking plate and impeller are integrally formed to improve rotational stability.

0. The method of claim 12, wherein the cooking plate system comprises at least one sensor selected from the group consisting of a pressure sensor, a thermal sensor, and a moisture sensor.

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