749 results about "Steam cooking" patented technology

A combination oven includes convection, steam and microwave cooking sources. When implementing a user selected cooking program using the microwave source and at least one of the other sources, the oven control is configured to implement the cooking program in a manner using an input food product mass value to set microwave energy level applied to the food product during operation of the cooking program and without changing cook time as set by the cooking program. The microwave energy level may be set such that end product achieved without changing cook time has a comparable degree of doneness regardless of mass. The oven control, or a separate computerized device, may be used to automatically convert a non-microwave cooking program into a microwave enhanced cooking program that is stored by the oven control for selection by an operator. Where a collective power consumption capability of the convection heat cooking source, steam cooking source and microwave energy cooking source is higher than rated power available from a power source of the combination oven, the oven control implements power sharing rules.

The invention discloses an electric heating cooking appliance with a wireless steam detection device, which is a detection device for detecting the temperature, humidity, flow velocity and flow data signals of the steam flowing into the atmosphere through the pot cover in different boiling states of the liquid with wireless transmission and reception. On the pot lid of the electric cooking appliance that is detachable from the pot body or utensils and has no signal transmission wires, this effectively solves the problem that the pot lid and the pot body or utensils can be separated. The electrothermal liquid heating appliance is susceptible to product structure, heating method, and material changes , use environment, operation method, aging deformation, commercial pots of different specifications, etc., especially the changes in altitude, which cause existing problems such as electric rice cookers, electric pressure cookers, electric steamers, and electric stew pots. It has realized the intelligent judgment, adjustment and control of the cooking process when the electric heating stoves such as induction cooker, electric ceramic stove, health pot, electric tea set, and light-wave oven are performing the function of "steaming, cooking, and stewing".

A packaging device allowing for the distribution, storage and cooking of various food products, such as perishable or frozen food product(s). The packaging device includes a plurality of micro-perforations that may promote the extended shelf-life of the perishable food product and the maintenance of the quality of the perishable food product or be configured to maintain the integrity of a frozen food product. The packaging device also includes a venting system that allows the cooking of the perishable or frozen food products within the packaging device.

A combination oven for the preparation of food has a cooking chamber containing heating elements, a fan and an atomizer for radiant, convective or steam cooking. The humidity within the cooking chamber is controlled by a water valve and either by forcing dry air into the cooking chamber and venting the humid air or by using a pressure box. Without any moving parts, the pressure box controls air exchange of the cooking chamber according to the level of water within the pressure box and the pressure in the cooking chamber. The oven has a condensate tank to collect condensation drained from the cooking chamber. The pressure box and condensate tanks form water barriers effectively isolating the cooking chamber from the vent and drain during cooking until venting is required.

A convection steam cooking device utilizes forced recirculation of gases along a primary recirculation path that extends through a steam chamber so that gases from the cooking cavity flow through the steam chamber and are subjected to a “steam bath” that alters the gases by adding heat and / or moisture. The cooking device includes a cooking cavity, a fan, a steam chamber disposed beneath the cooking cavity with a lower pool area for holding water and an upper steam collecting area disposed directly above the pool area, and a removable baffle disposed between the cooking cavity and the steam chamber with a perforated section remote from the fan and disposed at an upward angle. The primary forced recirculation path extends from the main cooking cavity, through the baffle, substantially across the steam collecting area, through a duct to the fan, and back to the main cavity.

The present invention relates to a cooking apparatus, typically for microwave ovens and the like, that has separate compartments for different foods or food components. These separate compartments are such that food components are kept separate during storage, prior to cooking or heating, as well as during cooking or heating, avoiding unwanted mixing of the food components. The apparatus includes compartments configured such that steam, generated by the heating of a food component in a lower compartment is used to steam cook or heat a food component in an upper compartment.

The invention provides a control method, a control device and a steam cooking device. The control method is used for controlling cooking cavity temperature of the steam cooking device and includes steps of detecting temperature of a cooking cavity of the steam cooking device, controlling operation power of the steam cooking device according to the detected temperature of the cooking cavity so as to control the temperature of the cooking cavity. By the control method, operation power of the steam cooking device can be accurately controlled according to the temperature of the cooking cavity, so that the temperature of the cooking cavity can be controlled, energy consumption caused by fluctuation of the temperature of the cooking cavity is reduced, and steam cooking effect is thereby guaranteed.

Disclosed is a household multifunctional high-temperature electric steam cooking cabinet, comprising an electric steam cooking cabinet body. The interior of the cooking cabinet body is divided into at least two steam compartments by steam shelves. A steam intake pipe is arranged at the bottom of each steam compartment, and the steam intake pipe is connected with a steam generator. A steam output pipe is arranged at the upper part of each steam compartment and is connected with a juice receiving box which is provided with a micro-pressure valve. The electric steam cooking cabinet is divided into at least two steam compartments by steam shelves, steam is inputted separately in different layers, and food is heated in different steam compartments, thus effectively solving the problem that the flavors of the food mix with one another. Meanwhile, the steam generator can generate high-temperature steam with temperature of 120 DEG C, which can rightly lockup the nutrition and water of the food, thus effectively degrading superabundant fat and salt in the food, restricting the loss of the nutrition of the food, and preventing oxidation and flavor reversion of the food. Therefore, the electric steam cooking cabinet can keep the food at original taste and flavor.

The invention belongs to a microwave and steam cooking two-purpose microwave oven, which comprises a barrel-type furnace body with an opened upper part and a sealed bottom, and a cylindrical working cavity arranged in the barrel-type furnace body, a spherical oven door provided with a microwave shielding layer, a microwave generation and control box, a steam heating steamer and a microwave and steam mixed heating steamer, wherein the microwave generation and control box comprises a microwave generator, a transformer, a cooling fan, a capacitor, a control circuit and a control panel. The oven body and the microwave working cavity are respectively changed into the barrel-type furnace body with the opened upper part and the sealed bottom and the cylindrical working cavity, and the lower partof the working cavity can be used for filling steam water and can also used for placing foods for cooking by directly utilizing microwaves, therefore, the microwave and steam cooking two-purpose microwave oven has the characteristics that the structure is simple and reliable, foods can be cooked by directly microwaves or steam or microwaves and steam, thus the advantage of microwave heating is fully developed, the use range of the microwave oven is effectively enlarged, and the utilization rate and the energy-saving effect of the microwave oven are improved.

A natural convection steam cooking device with a cooking cavity having a floor defining a lower boundary thereof and a sidewall defining a side boundary thereof, the floor having a plurality of first holes therein, the sidewall having a plurality of second holes therein; a steam chamber disposed below the cooking cavity and along the sidewall, the steam chamber having a pool disposed below the floor; wherein the steam enters the cooking cavity from the steam chamber via both the first holes and the second holes; and wherein the steam circulates within the device in an unforced manner by natural convection. The first holes and the second holes may have a ratio of cross-sectional areas of approximately 2:3. And method(s) of providing steam to, and design of steam flow for, a cooking cavity of a commercial steam cooking device.

A heating cooker, on the opposite side walls (21, 22) of a heating chamber (2), there are shelf guide rails (23, 23) for detachably installing a square plate (26). On the side wall (22) of the side, steam nozzles (52, 52a) are opened at the upper and lower positions with the shelf guide rail (23) in between, and a device for ejecting steam from the steam nozzle (55) is arranged on the outside of the heating chamber (2). Steam generating device (4). The two spaces sandwiching the square plate (26) are full of steam, which can obtain a greater effect of heating food. In the steam heating cooker, the heating effect is improved when the heating chamber is divided by a square plate for heating.

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

A method and apparatus for steam cooking food items in two consecutive steps whereby the food items contained in a food carrier are first preheated in water in a container which is being heated by a heater. After the food items are at or near the cooking temperature, the food carrier is raised above the water and into steam. A cover may be placed on the container so as to retain the steam within the container.

The invention provides a steam cooking device. The steam cooking device comprises a liner, an upper cover, a steam generator, a water receiver and a flow guide part, wherein the liner is provided with a cooking cavity; a steam outlet is formed in the liner; the upper cover is located above the liner; a steam discharging hole communicated with the steam outlet is formed in the upper cover; the steam generator is communicated with the cooling cavity for conveying steam into the cooking cavity; the water receiver is located under the liner; the flow guide part is arranged between the steam outlet and the steam discharging hole; the flow guide part is provided with a steam inlet part communicated with the steam outlet, a steam discharging part communicated with the steam discharging hole, and a water discharging part communicated with the water receiver; and the water discharging part is located under the steam discharging part so that condensed water at the steam discharging part can be guided into the water receiver through the water discharging part. According to the steam cooking device provided by the invention, the flow guide part is additionally arranged between the steam outlet and the steam discharging hole, so that one part of steam in the cooking cavity can be discharged to the outer part of the product through the flow guide part, and condensed water generated at the steam discharging hole can be guided into the water receiver through the flow guide part.

The invention provides a cooking appliance with a steam cooking function and a drying control method, relates to the technical field of household appliances, and aims to solve the problems that in theprior art, a cooking appliance with the steam cooking function is low in drying efficiency, and more energy is wasted in the drying process. The cooking appliance comprises a shell, a door, a humidity sensor, a steam generator in an inner container, a water discharging pipe, a water supply pipe, a heated air circulation device, an air discharging outlet and a controller, wherein the water discharging pipe and the water supply pipe are communicated with the steam generator; the heated air circulation device is used for cyclically heating air flow in the inner container; the air discharging outlet is used for discharging high-temperature steam in the drying process; the steam generator is provided with heaters, the heaters separately work, and the powers of the heaters are different. The drying control method is used for drying the inner container of the cooking appliance. According to the cooking appliance with the steam cooking function and the drying control method, it is not required that residual water is dried, the drying time is effectively shortened, and less energy is wasted.

A steamer for steam cooking food. The steamer has a base unit and a soft top and is particularly suited for steaming large quantities of food. The soft top is made of gas-impermeable fabric and seals around the base unit to provide a tightly sealed cooking enclosure for steaming food, such as lobster, corn, and steamer clams. The soft top has a zipper opening to provide access to the internal cooking enclosure. The soft top is provided in various sizes and shapes. The base unit includes a shallow reservoir for liquid and may include brackets for semi-permanently attaching a multiple-jet gas burner.

A steam cooker having a lower part, which has raised side walls, wherein the sides walls include two long and two short sides, and which has handles attached to the opposite long side walls so as to be diametrically offset relative to each other, and including a lid, which has a frame, a lid body, a lid handle, and a plurality of openings for pressure equalization, and at least one steam cooking insert to be inserted into the lower part, wherein the steam cooking insert is provided with through-holes for steam to flow through and with handles arranged at an offset.

The steam cooking apparatus includes a cooking compartment and a steam generating unit disposed at the outside of the cooking compartment and adapted to generate steam to be supplied into the cooking compartment. The steam generating unit includes a steam generating container to receive water therein, the steam generating container having a partitioned steam generating space, and a plate-shaped heater to heat the water received in the steam generating container. The plate-shaped heater includes a plurality of heating elements having different outputs from one another, thereby having the effect of enabling rapid and proper supply of steam required to cook different foods. The steam generating container is provided with an intercepting member, which divides the steam generating container into a water level sensing chamber and a steam generating chamber. The intercepting member prevents fluctuation of water level between the steam generating chamber and the water level sensing chamber.

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

A steam cooking apparatus with improved water supply and drainage structures. The apparatus includes a body, a cooking compartment, a steam generator to supply steam into the cooking compartment, a water vessel to store water and supply the water into the steam generator, a water supply device including a holder and a slider slidably mounted in the holder so as to be withdrawn from the body, a first water supply tube connecting the slider and the water vessel, a second water supply tube connecting the water vessel and the steam generator, and a drain tube to drain water in the steam generator to the outside of the body. The drain tube includes an end fixed to the slider so that the end of the drain tube is withdrawn with the slider from the body when water in the steam generator is drained to the outside.

The present invention provides an apparatus for the steaming heating of food. The apparatus is designed for placement within and onto an outer vessel. The apparatus including a steaming pedestal, bowl, bowl lid, steaming platform, lid, bowl plate, and under plate. The steaming platform including a plurality of venting / draining apertures and flange.

A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.

The invention provides a water deficiency detection method, a water deficiency detection device and a steam cooking utensil. The water deficiency detection method includes: acquiring an interval of disconnection time and connection time of a heating tube mounted in a steam generator; judging whether the interval is larger than a preset threshold or not; if yes, determining that the steam generator is in the state of water deficiency. According to the technical scheme, when the interval of the disconnection time and connection time of the heating tube in the steam generator is larger than the preset threshold, the steam generator being in the state of water deficiency is accurately determined, accuracy in water deficiency detection can be improved, and power resources wasted by cyclic heating of the steam cooking utensil can be avoided.

The invention provides a control method, a control device and a steam cooking device. The control method is used for controlling temperature of a steam generator of the steam cooking device and includes steps of detecting the temperature of the steam generator at the bottom of the steam cooking device; controlling water quantity supplied for the steam generator according to the temperature of the steam generator so as to control the temperature of the steam generator. By the control method, water quantity provided for the steam generator can be adjusted according to the temperature of the steam generator, so that the temperature of the steam generator is controlled, steam temperature and quantity generated by the steam generator are controlled, and food can be uniformly heated.

Disclosed is a bread maker with a steaming function for making bread such as white bread or steamed bread, wherein not only the inside but also the crust of the bread has a soft texture. The bread maker with a steaming function comprises: a mixing vessel for receiving the ingredients, and a steam-cooking vessel which is smaller in size than the mixing vessel and can receive the ingredients which have been mixed inside the mixing vessel. The bread maker is designed in such a way that when the steam-cooking vessel is supported above the bottom surface of the mixing vessel, a gap for the passage of steam is formed around the whole periphery between the side wall of the steam-cooking vessel and the side wall of the mixing vessel.