422results about "Oven air-treatment devices" patented technology

A nebulizing device for an oven provided with a cooking chamber and with a fan device, comprises a supplying device for introducing into said cooking chamber a liquid to be nebulized and a rotating nebulizing member, suitable for receiving said liquid from said supplying device, the nebulizing member comprising a plurality of blades arranged for nebulizing at least partially said liquid and for directing said liquid towards said fan device so as to be further nebulized.

A multifunctional cooking oven for the preparation of food products including a cooking chamber, racks within the cooking chamber to support products to be prepared in the oven and a primary convection heat source. There is a drainable collection pan positioned below the racks to collect by-products rendered from the food products during preparation for later use. A steam source is positioned below the collection pan as well as a flavored smoke generator at the bottom of the preparation chamber. Airflow paths within the preparation chamber allow for the circulation of heat, steam and flavored smoke around the racks. The oven includes a programmable controller to control the primary heat source, the steam source and the flavored smoke generator that is programmed to operate any one of the heat source, the steam source and the flavor generator in any predetermined sequence, and for any predetermined duration of time to provide optimum preparation and flavoring of the products.

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.

A warming appliance having factory preset temperature modes. The warming appliance comprises an enclosure having a wall. The enclosure defines an interior space having an opening. A drawer is configured to be reciprocally moved within the interior space. The drawer having a wall configured to close the opening. The heating apparatus is configured to change the temperature inside the drawer. The user interface is associated with the drawer and configured to control the heating apparatus. The temperature control apparatus is coupled to the heating apparatus and user interface. The temperature control apparatus is associated with the enclosure, wherein food stuff and objects contained in the drawer are maintained at a predetermined temperature.

A cooking apparatus including a filter which may efficiently collect gas and smoke generated in a pyro-cleaning process, and a method of controlling the same. The cooking apparatus includes a main body having a cooking chamber formed therein, a vent unit configured to discharge gas in the cooking chamber to the outside of the main body, and a filter installed in at least one of the cooking chamber and the vent unit to collect gas or smoke generated in the cooking chamber. The filter includes a metal sheet.

The application relates to an apparatus for preparing food. The apparatus includes a housing (1), a food preparation chamber (4) in the housing (1) having an inner wall (5) defining a food receiving space (6) with an air entry aperture (10) and an air discharge aperture (13), a fan (14) for moving a flow of hot air successively through the air entry aperture (10), the food receiving space (6) and the air discharge aperture (13), and an air guide passage (7) for returning the flow of air from the air discharge aperture (13) towards the air entry aperture (10) separate from the food receiving space (6). The housing (1) comprising a cooling air channel (30) and a hot air vent (20) for exhausting the flow of hot air from the food preparation chamber (4) to outside the housing (1) with a constricted section (29) having a reduced cross-sectional area such that a venturi effect is generated in the hot air vent (20). An outlet (35) to the cooling air channel (30) communicates with the hot air vent (20) at the constricted section (29) such that a region of low pressure is formed at the outlet (35) and a flow of cooling air is drawn along the cooling air channel (30) and into the hot air vent (20).

A method of baking bread using steam in an automated household oven with a cooking cavity and a steam system for introducing steam into the cooking cavity comprises determining a presence of bread in the cooking cavity and introducing steam into the cooking cavity upon a positive determination of the presence of bread. After the positive determination, the steam is introduced into the cavity to maintain a desired relative humidity in the cavity for a predetermined period of time to aid in formation of a moist, flexible crust on the bread, and the amount of steam introduced into the cavity decreases after the predetermined period of time. The cavity can be preheated and prehumidified prior to the determining of the presence of the bread in the cooking cavity.

A pressureless or atmospheric steamer for cooking food with a high cooking efficiency has a cooking compartment with an outlet for steam and condensate that feeds to a tempering tank via an outlet conduit. The outlet conduit is spaced closely from the controlled water level in the tempering tank, and is in fluid communication with the atmospheric vent to create an open steam cooker. A steam generator is adjacent the cooking compartment and has a water reservoir, a heat exchanger secured within the reservoir in a heat-transferring relationship at an exterior surface of the heat exchanger with the water held in the reservoir, and a heater that supplies heat to the interior of the heat exchanger. The tempering tank has a drain and level controls for a water supply held in the tempering tank. A pressure-sensitive device is disposed to measure the steam pressure in the cooking compartment and to generate electrical output signals indicative of minimum and maximum pressure values to control the operation of the heater to maintain the steam pressure in the cooking compartment within that operating range. The steamer has an in-built water filtration system for water supplied to the water reservoir.

An overheated steam oven which cleans an interior of a cooking cavity of the overheated steam oven using hot water and overheated steam, and executes a cooking operation using the overheated steam. The overheated steam oven includes a cabinet to define the cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a cleaning unit to spray water from an interior of the overheated steam generator into the cooking cavity to clean the interior of the cooking cavity. A control method of the overheated steam oven includes spraying the water into the cooking cavity by use of the cleaning unit in response to a cleaning start signal, thus cleaning the interior of the cooking cavity, and supplying the overheated steam from the overheated steam generator into the cooking cavity after the cooking cavity is cleaned, thus drying the interior of the cooking cavity.

A convection and steam oven includes an outer supporting casing, which contains a cooking chamber to contain food, a heating element for heating the atmosphere in said cooking chamber, a steam generator, a steam vent, and a cooking chamber humidity detection and regulation system. The humidity detection and regulation system includes at least first and second temperature probes, said humidity detection and regulation system being adapted to operate the steam generator and the steam vent in response to the temperature values detected by said first and second temperature sensing probes.

A boilerless steamer apparatus is provided having a steamer cavity formed of a steam generating space and a cooking space, wherein the steam generating space is separated from the cooking space by a removable steam lid. The present boilerless steamer apparatus can provide between 7 to 10 lbs. / hour (per pan) of steam. Various methods to easily clean the boilerless steamer apparatus are provided.

Disclosed is a steam oven to cook food in a cooking chamber by use of steam. More particularly, disclosed is a steam generator of a steam oven, which can simplify the configuration of a device required to generate steam and is detachably attached to a cabinet to assure easy cleaning and washing thereof. The steam generator includes a single body having an inner space divided into a water supply compartment and a boiler compartment by a partition, the water supply compartment having a water pouring hole, and the boiler compartment having a heater and a steam discharge hole. Also, a water supply passage is defined between the water supply compartment and the boiler compartment. This configuration has the effects of achieving improved workability and reduced manufacturing costs of the steam generator and also, of overcoming a limit in the inner volume of a cooking chamber of the steam oven.

A steam cooker 1 has: a steam generation heater 52 generating steam; and a steam heating heater 41 heating the steam generated by the steam generation heater 52 to generate overheated steam and heating steam in a heating chamber 20 through circulation, an-article-to-be-heated F being cooked by use of steam fed into the heating chamber 20. The steam cooker 1 has: a first cooking step in which the article-to-be-heated F is cooked with supply of electric power to the steam generation heater 52 being larger than that to the steam heating heater 41; and a second cooking step in which the article-to-be-heated F is cooked with supply of electric power to the steam generation heater 52 being smaller than that to the steam heating heater 41. When the temperature of the article-to-be-heated F exceeds the fat melting temperature zone but is less than or equal to 100° C., the first cooking step is switched to the second cooking step.

A convection oven is disclosed. The convection oven comprises a housing having an oven cavity and an oven door for access to the oven cavity, at least one air blower for generating heated air, one or more air channels for directing the heated air from the air blower toward the oven cavity, and one or more removable air plenums, wherein each removable air plenum is connected to one of the one or more air channels, comprises an air intake edge for receiving the heated air from the air channel, defines the top or the bottom of a cooking chamber within the oven cavity, and comprises a plurality of air vents for directing the heated air into the cooking chamber. The convection oven may further comprise a control panel for separately and independently controlling each of the cooking chambers defined by the removable air plenums.