234results about "Enlarged heating surface vessels" patented technology

A container assembly heats or cools a product inside an inner container. An outer jacket at least partially surrounds the inner container, with a first internal volume and a second internal volume in the space between the outer jacket and the inner container. A first temperature-change reagent is contained inside the first internal volume, and a second temperature-change reagent is held in the second internal volume, with a reagent separator between the two. Several penetrators are disposed to penetrate the reagent separator to produce openings through the separator and through which the two reagents can mix. Steel wool inside the first internal volume acts as a steam condenser. The outer jacket includes a jacket top ring secured around an upper surface of a standard can, a jacket body secured to the jacket top, and a flexible jacket bottom that carries several spikes molded onto the jacket bottom.

A gas fryer includes a tank for holding cooking oil, a heat pipe located in the middle depth of the tank so that the heat pipe is soaked in the cooking oil, a combustion chamber located at the combustion gas inlet side of the heat pipe, and a flue located at a combustion gas outlet side of the heat pipe. The heat pipe has a sleeve fitted in the inner wall of the heat pipe, and a spirally shaped mixer installed in the heat pipe. The flue also has an introduction system for fresh air, with a blowing nozzle of the fresh air positioned proximate to a narrowed region located about in the middle of the flue along a longitudinal axis, an inlet of fresh air located at a part of the flue, and a passage of fresh air provided along the inner and / or outer wall of the flue.

A cooking or food warming appliance having a heated heat sink plate situated in a vacuum environment within an outer shell. A food vessel intimately engages the heat sink plate along a food contacting surface thereof by virtue of the vacuum. The vacuum eliminates air gaps between the food contacting surface of the food vessel and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

A container includes a body and a heat concentration assembly securely formed on the bottom face of the body. The heat concentration assembly is composed of multiple protrusions formed on the bottom face of the body. The protrusions on the bottom face of the body absorb heat from a heating device and deliver the absorbed heat directly to the bottom face of the body to reduce heating time.

An additional bottom adapted to be fixed to an outer surface of a bottom of a vessel, provided with holes which are designed to be filled by a material of the vessel during a coining step which fixes the bottom to the vessel, further comprising protrusions which protrude from an outer surface of the bottom of the vessel.

Techniques for designing and creating energy efficient cookware are provided. In accordance with the techniques cookware can include a cookware base having a cooking surface and heating surface. The heating surface can have a pattern of fins forming heat exchange channels. The fins can effectively increase surface area and the channels can guide thermal energy to the perimeter of the cookware base while the fins absorb the thermal energy. The channel fins can improve energy transfer while providing even distribution throughout the cooking surface. The use of fins can also improve the mechanical strength to the cookware. Methods of making the energy efficient cookware are provided. A piece of cookware with a thick base can be provided by casting and by bonding a metal plate to the cookware body. Within the base, heat exchange channels are created by manufacturing processes such as casting or cutting to improve heat transfer.

A portable cooking system comprising a base tray, a grill plate, a lid, and a reflector is provided. The base tray comprises a heating through hole and a basin provided at a bottom of the base tray. The grill plate comprises a central opening, a substantially annular surface, and a plurality of drain holes in the annular surface. The reflector of an upturned bowl shape comprises a reflecting bump, radial furrows, and radial ridges alternatively disposed between the radial furrows, and the reflector is attached to a ceiling of the lid. Some of the radial furrows and the radial ridges are disposed on an inner surface of the upturned bowl shape, such that the heating airflow that rise upward through the heating through hole and hit a center portion of the reflector are guided outwardly to reach evenly over to the grill plate.

A heat distributing tray for use in a barbecue grill includes a corrugated unitary body of heat conducting material having alternating solid and grated walls which define channels. More specifically, the body includes first and second side portions defined by both solid walls which extend at gradually decreasing angles with respect to a common horizontal plane and varying length grated walls interconnecting the solid walls. In use, the tray is placed over one or more heating elements in a barbecue housing, with radiant and convective heat from the heating element being optimally distributed throughout the entire interior portion of the barbecue grill due to the relative structure and configuration of the solid walls in relation to the grated walls.

The present invention relates to a vapor heating type cooking apparatus cooking food materials using high pressure vapor as a heat source. A vapor heating type cooking apparatus includes: a vapor supply section generating the high pressure vapor; a vapor supply pipe and a vapor discharge pipe for introducing and discharging the high pressure vapor; a body section including a vapor introduction opening connected to the vapor supply pipe, an interior space having a dual structure so as to circulate the high pressure vapor in the caldron in which food materials are accommodated, a vapor discharge opening provided between the interior space and the vapor discharge pipe; a cooling water supply pipe and a hot water discharge pipe; a lid section including a cooling water introduction opening connected to the cooling water supply pipe, a storage space having a dual structure, in which the cooling water is temporarily stored, and a hot water discharge opening provided between the storage space and the hot water discharge pipe; and a control section for controlling introduction and discharge of the high pressure vapor, the cooling water, and the hot water.

A rice cooking system for a microwave oven comprises an inner cooking container for containing rice and rice cooking water, main outer container holding the inner container with a space in between their side surfaces, a lid covering the outer container, and a foam control sheet having a plurality of small holes 52 and supported between the outer container and the lid. The inner cooking container is made of metal and has a folded or rolled a rim. A step at the bottom of the outer container locates the inner cooking container so that its outer wall is spaced from the outer container.

The present invention relates to a multipurpose fryer that can be used for cooking various foods. The fryer is composed of; a heater arranged in lower portion in the fryer; a net screen arranged over the heater; and a control unit arranged at an upper portion on the fryer, which is connected to both terminals of the heater to control the power supply; characterized by a space formed on an inclined mid-bottom of the fryer, which has an outlet communicated with a valve provided on an outer side of the fryer; and an auxiliary container defined as space beneath the mid-bottom and upper portion of end-bottom of the fryer and is extended to vertical direction along the side wall of the fryer, wherein its open portion is disjointably fitted by the control unit, its inside is provided with a auxiliary heater connected to the control unit, and a side of its lower portion is communicated with another valve provided on another side of the fryer. The fryer enables reducing energy consumption, thereby it can supply drinking water or washing water that is heated up by heat release from the fryer. Besides, using an additional pot for boiling or keeping warm food can also use it for multipurpose cooker and use it for water heater at need conveniently.

Disclosed herein is a double heating-type pot. The pot includes air inlet holes at an upper portion thereof to introduce heated air into the pot. Further, a guide unit is provided on an outer surface of the pot to efficiently guide heated air to the air inlet holes. Thus, the present invention allows heat conducted through the bottom of the pot and convection heat transferred through the air inlet holes to eliminate a temperature difference between upper and lower portions in the pot, therefore reducing cooking time and evenly heating food.

A device for recovering, harnessing and reutilizing heat from along a side wall of a cooking vessel, a cooking vessel comprising such device, and a method of using such device. The device can be constructed as part of the cooking vessel or can be an accessory that attaches to different sized cooking vessels via adjusting means. Specifically, the device is made of a highly conductive and durable metal or metal alloy and comprises a skirt-like body, extending from the side of the cooking vessel and attached to a perforated slip-like portion that may be attached to or integrated into the side wall of the cooking vessel. The device harnesses and reutilizes heat from the underside of the body and safely and efficiently transfers the heat to the cooking vessel through conduction. The device can further comprise diffusers, a bottom portion with a plurality of ventilation openings, and a heat shield.

The invention relates to a non-stick cooking utensil, wherein protrusions are arranged on interior wall of the utensil to form a non-smooth surface, said protrusion has a height of 20-999 μm and a projection area of 314-783431 μm2 with respect to the interior surface of the utensil, the protrusions are so distributed that the total projection area of protrusions on the surface of the interior wall is about 10%-60% of the surface area, a coating film is formed on said non-smooth surface with protrusions. As compared with utensils with smooth surface, the sticking intensity and stickiness between foods and the utensil of present invention may be decreased by 60%-80%.

A cooking vessel is formed with one or more annular rings rising above a laminate structure that exposes at least one more thermally conductive material of a contrasting color. The raised rings reveal the nature of the thermally conductive material, yet protect it from scratches and abrasion during use, such as when the cooking vessel is resting on a stove top.