| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 099330000 | Of cooking fluid | 34 |
| 20080202350 | PROCESS FOR CONTROLLING THE COOKING PROCESS IN COMMERCIAL BATCH OVENS - A batch cooking oven and process wherein food product, e.g. meat portions is batch cooked in a cooking chamber using heated air flow. A controller can vary the rate of movement and/or position of the dampers to change the flow path of the heated air through the cooking chamber and thus improve the cooking consistency of the food product. In various embodiments, the rate of movement and/or positioning of the dampers may be variably controlled and/or may be based on output from sensors in the cooking chamber that monitor a condition (e.g. product temperature, humidity, flow rate, temperature, etc.) | 08-28-2008 |
| 20080229934 | Automatic top-off for deep fat fryers - A system for automatically filling and maintaining fryer pots with oil in a deep fryer having a deep fryer and a plurality of fryer pots disposed within the deep fryer. Each of the plurality of fryer pots contains a first temperature sensor and a second temperature sensor. The second temperature sensor is enabled to commence a filling cycle of a fryer pot in response to said first temperature sensor when said first temperature sensor senses a first predetermined temperature. | 09-25-2008 |
| 20090007797 | Steam cooker - A controller monitors water temperature in a pot ( | 01-08-2009 |
| 20090007798 | Steam cooker - After a preheating operation is performed to raise an inner temperature of a heating chamber to a target preheating temperature (first specified temperature) by a first steam superheater of a steam temperature-raising device, a cooking operation is performed to raise, by the first steam superheater of the temperature-raising device, a temperature of steam obtained by heating of water in a steam generator by heaters | 01-08-2009 |
| 20090038481 | HEATING COOKER - A heating cooker includes a steam generator for generating steam for heating cooking, a removable water tank for storing water to be supplied to the steam generator, a pump | 02-12-2009 |
| 20090071345 | METHOD AND APPARATUS FOR FILLING A STEAM CHAMBER - A method and apparatus for filling a steam chamber. In one exemplary embodiment, a steam chamber is placed in selective communication with a vacuum pump and a heat transfer medium, such as a source of deaerated water. The steam chamber is then placed in communication with the vacuum pump, which draws a vacuum on the steam chamber and begins removing air from the interior thereof. Once a sufficient vacuum has been drawn on the steam chamber and substantially all of the air removed therefrom, the steam chamber may be placed in communication with the heat transfer medium. In one exemplary embodiment, the heat transfer medium is deaerated water. A predetermined amount of heat transfer medium is then allowed to fill the steam chamber. Once the predetermined amount of deaerated water has been received within the steam chamber, a steam chamber may be sealed. | 03-19-2009 |
| 20090071346 | STEAM COOKING APPARATUS WITH STEAM FLUSHING SYSTEM - A steam cooking system includes a steam cooking chamber having an access door and a drain for draining condensate from the steam cooking chamber along a drain path. A steam generator unit heats water to generate steam. The steam generator unit is connected for delivery of steam from the steam generator to the steam cooking chamber via a first steam path during a cooking operation. The steam generator unit is also connected for delivery of steam from the steam generator to the drain path via a second steam path during a steam flushing operation. | 03-19-2009 |
| 20090084272 | FRYER - A fryer includes: a housing; an oil vat; a combusting and heating unit; an operational panel provided at a front face of the housing; and an exhaust pipe provided at a rear of the oil vat. A cooling path is defined at a rear of the operational panel in the housing. An external pipe is provided at a rear of the housing to surround the exhaust pipe and has an exhaust port of which the sectional opening area is narrowed at an upper end of the exhaust pipe. An air passage is defined by the housing and through which the cooling path and the external pipe are connected. | 04-02-2009 |
| 20090095166 | PRESSURE-DETECTION METHOD AND A DETECTION DEVICE FOR AN ELECTRIC PRESSURE COOKER - A pressure-detection method and detection device for electric pressure cooker is used for detecting continuously and accurately to control the pressure in the electric pressure cooker. The method comprises that a strainometer is provided on the periphery of a cooking pot of the electric pressure cooker, and a transmission arm is utilized to sense the expanding amount of the cooking pot and converts the expanding amount into a displacement, then makes the elastomer of the strainometer distorting; the distorting elastomer generates subsequently a controllable electric signal due to the electric characteristic of a sensitive foil, and the controllable electric signal is delivered to a central control unit, then control signals and display signals are outputted by the central control unit. The detection device comprises a strainometer, a transmission arm, a central control unit and the like. The strainometer is provided on the periphery of the cooking pot of the electric pressure cooker and is fixed by a proper way. The present invention can be used not only to detect and control the pressure of the electric pressure cooker and can be used for the household appliances also, such as electric iron, electric water heater and the like, the temperature and pressure of which need to be detected. | 04-16-2009 |
| 20090277337 | Military Cooker - A cooker for use by troops on deployment comprises a container | 11-12-2009 |
| 20100083845 | STEAM GENERATOR COOKING DEVICE METHOD FOR OPERATING AND PRODUCING A STEAM GENERATOR AND METHOD FOR COOLING A HEATING DEVICE - A steam generator for cooking devices has a vessel and a heating device. Water to be evaporated is contained within a free volume of an inner chamber of the vessel, which forms a water-guiding region. This water is heated through a heating device at least up to boiling temperature, whereby steam is generated that flows along a steam-guiding region of the vessel. The heating device is a thick-film heating device applied to the surface area of the vessel on the water-guiding region. Both the water and the steam flowing past cool the heating device as the water level drops. | 04-08-2010 |
| 20100126356 | HEATING COOKER - A water level sensor ( | 05-27-2010 |
| 20120085244 | Steam-Baking Oven - A steam-baking oven includes a baking chamber, an element for heating the air in the baking chamber, and a steam generator connected to a water supply controlled by shut-off means. The steam generator has a pipe for spraying water onto the heating means; its operation is controlled according to the humidity in the baking chamber according to a first parameter PX | 04-12-2012 |
| 20120247342 | DEVICE FOR STEAMING FOOD | 10-04-2012 |
| 20130036916 | SYSTEMS AND METHODS FOR SINGLE-SENSOR OIL QUALITY MEASUREMENT - A cooking medium filter system determines a quality of a cooking medium. The cooking medium filter system includes a filter container, a filter medium, a pump, a sample chamber, and a controller. The filter container receives the cooking medium from a cooking vessel. The filter medium is disposed in the filter container and removes contaminants from the cooking medium. The pump conveys the cooking medium along a filter path from the filter container to the cooking vessel. The sample chamber is disposed in the filter path downstream from the filter medium. The sample chamber includes an electrode disposed therein. The sample chamber receives therein a quantity of the cooking medium that is sufficient to immerse the electrode therein. The controller controls operations of the filter pump and controls the electrode to measure a property of the cooking medium that is associated with the quality of the cooking medium. | 02-14-2013 |
| 20130206015 | Solid Fuel Grill Temperature Control System - A solid fuel grill containing a controller designed to automatically maintain a user defined cooking temperature. The controller is provided with a temperature signals from a thermocouple probe inside the grill, and calculates the appropriate airflow change needed to increase, decrease or maintain the cooking temperature and drives a motor to position a damper over the air vent to the appropriate position. This allows the grill to automatically maintain an accurate cooking temperature until the food is cooked. A low fuel alarm is initiated when the level of fuel falls below required levels to maintain the desired cooking temperature. | 08-15-2013 |
| 20130220143 | APPARATUS AND SYSTEM FOR LOW-TEMPERATURE COOKING - One variation of an apparatus for cooking includes: a housing including a first section configured to be immersed in fluid within a cooking container and a second section adjoining the first section; an annular knob arranged over the second section; a position sensor arranged within the second section and configured to detect rotation of the magnetic element; a display arranged on the housing and configured to display a cooking parameter selected through rotation of the annular knob; a heating element arranged within the first section; a circulator arranged within the housing and configured to draw fluid, in the cooking container, along the heating element; and a controller configured to control the heating element and the circulator according to a temperature of the fluid measured by the temperature sensor, thereby maintaining the fluid within a predetermined range of temperatures including the selected temperature. | 08-29-2013 |
| 20130228079 | FOOD STEAMER - The present invention relates to a food steamer. The food steamer comprises a food preparation chamber ( | 09-05-2013 |
| 20130263746 | MACHINE TO FAST COOK RAW FOOD STUFF INCLUDING DRY-GOODS SUCH AS PASTA ON DEMAND - A machine to fast cook raw food-stuff including dry-goods such as pasta on demand. Cook time is user selectable and varies from less than one minute to 4 minutes. Higher cook times are user programmable and food type dependent. The separate boiler and cook chamber are sealed within an enclosure containing a heat transfer fluid. Porting enables the ingress, egress and transfer of raw and cooked food-stuff, liquid and vapor. Proprietary slide plate valves control food-stuff ingress and egress to the cook chamber. The upper slide plate valve assembly separates the cook chamber from the raw food ingress staging aperture. Rinse water and cooked food-stuff discharges into the drain pan containing and enclosing the food collection strainer through the lower slide plate valve assembly. Discharge of the cooked food product completes the cook cycle. The cooked food can then be deposited from the strainer onto a serving vessel. | 10-10-2013 |
| 20140060339 | STEAM GENERATOR AND COOKING APPARATUS HAVING THE SAME - Disclosed herein are a steam generator capable of preventing water inflow into a cooking compartment and easily discharging water therefrom and a cooking apparatus having the steam generator. The steam generator includes a first part to store water therein, a second part extending from the first part and having a smaller width than the first part, a heater disposed in the first part to heat water in the first part, and a temperature sensor mounted to an outer surface of the first part to detect a temperature of the heater. Whether the steam generator lacks water is determined by detecting a temperature of the heater using the temperature sensor. | 03-06-2014 |
| 20140102314 | Heat Treatment Device, In Particular For Sausages - A heat treatment device in particular for sausages of the co-extruded sausage type, has pipework extending between an introduction orifice and a discharge orifice through which the sausages emerge from the pipework a collecting device that is disposed above the introduction orifice, which emerges in the pipework at the introduction orifice and is intended to enable the sausages to be introduced into the pipework, a pump intended to propel hot water into the pipework upstream of the introduction orifice or in the collecting device the water level in the collecting device being higher than the level of the discharge orifice and the level of the introduction orifice the level of the introduction orifice is lower than the level of the top part of the coil, and the pipework has between the introduction orifice and the discharge orifice, a part taking the form of a coil in a descending spiral, and between the introduction orifice and the coil an ascending portion. | 04-17-2014 |
| 20140102315 | COOKWARE THAT FUNCTIONS AS A LOW PRESSURE COOKER - An eco green cookware is provided, having a double-layered wall structure and comprising a heat transfer medium within a cavity of the double-layered wall structure. The eco green cookware comprises: a container comprising an inner shell and an outer shell, wherein upper parts of the inner shell and outer shell are rolled a number of times together to form a rolled joint, an upper part of the inner shell is provided with a concave member, a heat transfer medium is provided within the cavity, a first heat transfer member is inserted and installed at the bottom portion of the cavity, and a second heat transfer member is affixed to the bottom surface of the first heat transfer member; an inner cover comprising an inner peripheral portion in the form of an inverted “L” whose inside bend forms a round portion; an outer cover; and pressure release devices. | 04-17-2014 |
| 20140109774 | RETORT RICE MEAL PRODUCING SYSTEM - A retort rice meal producing system is provided capable of total production from raw rice up to a retort rice meal excellent in outer appearance by using a simple production process. | 04-24-2014 |
| 20140182459 | AUTOMATIC COOKING MEDIUM LEVEL CONTROL SYSTEMS AND METHODS - An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel. | 07-03-2014 |
| 20140208956 | SYSTEMS AND METHODS FOR MITIGATING UNDESIRED TEMPERATURE CHANGES DURING FOOD PROCESSING - The present disclosure provides systems and methods for manufacturing food products. In a general embodiment, a system for manufacturing a food product is provided and includes at least one heat exchanger, at least one food product tank, at least one steam source having a steam valve, a computer having a computer processor, and a computer-readable medium accessible to the computer and containing a software program therein that is programmed to cause the computer processor to automatically control the steam valve to move from a first position to a second, calculated position to maintain a temperature of a heating medium that is sufficient to maintain sterility of the food product during a recirculating water-to-food product transition in the heat exchanger. Methods for manufacturing food products are also provided. | 07-31-2014 |
| 20150027319 | SOUS-VIDE COOKING CHAMBER - A sous-vide cooker for sous-vide cooking applications is disclosed. The sous-vide cooker is particularly suited for use in home kitchens and on small countertops. The sous-vide cooker includes a removable inner tank cooking chamber. The sous-vide cooker has a magnetic stirrer that agitates the water for better temperature homogeneity. In at least one embodiment, the sous-vide cooker can also accept multiple tank cooking chambers that each heat at different temperatures. In at least one embodiment, a temperature controller is present on the outer surface of the outer enclosure. The temperature controller may be used to control the temperature, the period of time cooking is to occur, and the degree of agitation exerted by the agitation device. In at least one embodiment, the temperature controller can be further configurable to store a number of pre-defined user settings or user-input specifications. | 01-29-2015 |
| 20150374161 | DRY STEAM OVENS - An oven includes a support structure configured to support a food item having multiple cooking sites, a steam nozzle configured to direct a jet of dry steam onto the food item, and a control system configured to determine a targeted subset of the cooking sites in response to a cooking requirement of the food item and configured to dynamically control movement of the support structure or the steam nozzle to direct the jet of dry steam onto the targeted subset of cooking sites in response to the cooking requirement of the food item. | 12-31-2015 |
| 20150374173 | SYSTEM AND METHOD FOR SENSING OIL QUALITY - A system for measuring the state of degradation of cooking oil in a deep fryer is provided. The system includes at least one fryer pot and a loop of piping fluidly connected thereto for selectively allowing flow of oil from the at least one fryer pot into the loop and for selectively allowing the cooking oil to return to said at least one fryer pot from the loop. A pump urges the flow of cooking oil through the loop of piping and selectively to urge oil to return to the at least one fryer pot. The loop further comprises a return portion that extends from a discharge of the pump toward a suction of the pump. A sensor is disposed in the return portion of the loop and adapted to measure an electrical property that is indicative of total polar materials of said cooking oil. | 12-31-2015 |
| 20160022085 | CIRCULATOR COOKER - A sous-vide circulator cooker for home sous-vide cooking. The sous-vide circulator cooker is particularly suited for use in home kitchens and on small countertops. The sous-vide circulator cooker includes a detachable stainless steel skirt which allows for cleaning the skirt itself and cleaning of a heater and pump covered by the skirt. The provision of a stainless steel skirt can also act to ensure that no plastic components are directly wetted during use of the cooker. In at least one embodiment, the sous-vide circulator cooker's removable skirt also exposes the water pump impellers allow users to clean out food and debris. | 01-28-2016 |
| 20160066739 | APPARATUS AND SYSTEM FOR LOW-TEMPERATURE COOKING - One variation of an apparatus for cooking includes: a housing including a first section configured to be immersed in fluid within a cooking container and a second section adjoining the first section; an annular knob arranged over the second section; a position sensor arranged within the second section and configured to detect rotation of the magnetic element; a display arranged on the housing and configured to display a cooking parameter selected through rotation of the annular knob; a heating element arranged within the first section; a circulator arranged within the housing and configured to draw fluid, in the cooking container, along the heating element; and a controller configured to control the heating element and the circulator according to a temperature of the fluid measured by the temperature sensor, thereby maintaining the fluid within a predetermined range of temperatures including the selected temperature. | 03-10-2016 |
| 20160088970 | Inductively Heated Steam Cooking Apparatus - The invention relates to an apparatus for steam cooking and rethermalizing foods with increased efficiency, faster times, lesser water use, and lesser energy expenditure, comprising generally a cooking chamber comprising a housing substantially composed of a non-magnetic, non-ferrous material, a first reservoir portion within the cooking chamber for containing water to be steamed, a heating plate within said first reservoir portion, and an inductive heat source operable to create heat through induction within said heating plate located in proximity to the heating plate. | 03-31-2016 |
| 20160174747 | DEVICE FOR COOKING AND HEATING AND/OR REVIVING OF PORTIONS OF FRESH AND/OR FROZEN PRE-COOKED PASTA AND OTHER FOOD PREPARATIONS | 06-23-2016 |
| 20160253861 | MULTI-KIOSK-BASED AUTOMATIC TTEOK VENDING MACHINE | 09-01-2016 |
| 20160374510 | GAS GRILL - A gas grill according to one embodiment comprising a structure and a lid, a cooking chamber, a cooking surface in the cooking chamber comprising at least a first area and a second area, at least one heat source below the first area comprising at least one burner, and a gas valve fluidically connected with the burner, the gas valve regulating the rate of the gas flow towards the burner and comprising a highest gas flow rate regulating configuration which allows foods arranged in the first area of the cooking surface to be seared. The gas valve being a thermostatic gas valve which allows automatically regulating a temperature selected for the cooking chamber. | 12-29-2016 |
