49results about How to "Efficient cooking" patented technology

Energy efficient cookware is provided includes a base and a wall, a linear pattern of flame guide channels connected to the base bottom. The guide channels accept a flame and guides it to the perimeter from the central region resulting efficient heat exchange; The linear channel profiles provides maximum the surface enhancement from a given plain area on the bottom to improve heat transfer while provides even heating, and mechanical strength to the cookware; The impedance to entrance of flame flow into the channels is minimized to allow easy entrance of the flame into the channels; A square base further extends the linear channel length to gain extra efficiency. A method of making the efficient cookware is provided involving welding an extruded channel base to a wall.

A portable grill and cooker which can be transported on a vehicle's trailer hitch, on a separate trailer, or used as a free-standing stationary grill. This grill can also be used to bake, griddle fry, deep fry, boil, steam, smoke, and barbeque different foods. The grill can utilize propane, wood, or charcoal to provide a heat source for cooking. It includes a storage compartment as well as wheels / casters on adjustable-height legs to permit relocation easily, and a trailer hitch adapter which permits easy hookup and raising without the user having to physically lift the grill by hand.

An energy efficient griddle plate is provided that includes a base and a pattern of flame guide channels connected to or constructed on the base. The guide channels can accept flames and guide the flames and heated air to the perimeter of the base while fins extending from the base absorb thermal energy; Linear channel profiles provide a substantial surface area enhancement from a given area on the bottom so as to improve heat transfer while providing even heating and mechanical strength to the plate; A flame entrance opening can be provided in as along as the flame guiding channels to allow easy entrance of the flame into the channels. Further, a burner pattern is given to improve the temperature uniformity on the flat surface of the plate. A method of making the efficient cookware involving extrusion is provided.

A food steamer includes a base, a cooking container receivable by said base, a lid receivable atop said cooking container, a boiler housed within the base, a steam flow pathway extending from said boiler to said lid for directing steam generated by said boiler into said container through said lid, a control unit configured to control operation of said food steamer in response to a user input. The control unit is configured to automatically deactivate the boiler when the lid is removed from the cooking container.

Techniques for designing and creating energy efficient cookware are provided. In accordance with the techniques cookware can include a base and a wall and a linear pattern of flame guide channels connected to the base bottom. The guide channels accept flames and guide them to the perimeter from the central region resulting in efficient heat exchange. The linear channel profiles provides significant surface area enhancement from a given area on the bottom to improve heat transfer while providing even heating and mechanical strength to the cookware. A flame entrance opening is provided in the center region of the base to allow easy entrance of the flame into the channels. A gas burner flame pattern is provided to work with the linear channels profiles of the cookware to further improve the energy efficiency. A method of making the efficient cookware is provided involving deep drawing an extruded fin plate; A method of making the efficient cookware is provided involving spin cutting and spin forming of an extruded plate. A plate with heat exchange features that can be used either as the base of a piece of cookware or attached to the base of a piece of cookware can improve efficiency of heat transfer to the cookware.

A microwavable package has a pad for absorbing fat, grease, oil, moisture, and like liquid exuded from food, primarily meat, during cooking. The pad has a high-melting, liquid-transmissible, stiff, shrink-resistant, preferably foraminous face layer in contact with the food. A body layer is in contact with the face layer opposite the food. During cooking, the food releases liquid that transfers through the face layer where it contacts and is absorbed by the body layer. The face layer resists adhering to the food and therefore can be easily separated from the food after cooking.

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.

The invention provides an intelligent kitchen cooking auxiliary system. The system includes a processing module, a storage module, an input module, a voice module, a display module, an image acquisition module, and a wireless transmission module; and the processing module is electrically connected with the storage module, the input module, the voice module, the display module, the image acquisition module and the wireless transmission module. The system contains a wealth of recipe information, users do not need to rely on their memories to perform a cooking process, so that the possibility ofmaking errors can be lowered; and based on digital recipes and image recognition technology, the system can give real-time cooking suggestions during the cooking process. Compared with traditional kitchens and recipes, the system can provide greater help to cooks, and make the cooking process securer, more efficient, and more intelligent.

The charbroiler of the present disclosure has a housing, and a plurality of separate and structurally distinct cooking zones within said housing. Each cooking zone has an associated cooking grate, a heating element, and a cover. The cover selectively lowers to cover the cooking grate, and raises to uncover it. A control system can control each cooking zone independently of one another, by controlling the amount of time the heating element is activated for, and / or at what temperature. The control system can also control the movement of the covers. The covers have shorter sides so that vapors or smoke emanating from the food product are directed toward a central axis or middle area of the charbroiler, or along exterior sides of the housing away from the user.

An apparatus for cooking bacon includes a base having a bottom surface and a plurality of edge portions integral therewith and extending upwardly therefrom. A plurality of elongate prongs have lower end portions integral with the rack and extend upwardly therefrom, respectively. A plurality of lips integral with the plurality of prongs and extending upwardly from the lower end portions thereof, respectively, receive bacon strips therealong. The plurality of prongs are generally equally spaced apart for allowing a plurality of bacon strips, each having opposed side edge portions, to be corrugated therebetween. Advantageously, such bacon strips remain detached from each other and are maintained on substantially one respective side edge portion during a cooking process to thereby allow grease to drip downwardly therefrom and towards the base.

A food heating or cooking appliance has at least one electrical heating element within its interior that is adjustable in position so as to be able to be moved close to thin or small food items under the control of a manually actuated control. A separator plate that extends across the interior chamber of the appliance from side to side and from front to back is movable with the heating element to enable adjustment of the volumetric size of the cooking chamber containing the heating element and the food to be heated or cooked. A manual actuator, a knob or lever, for example, moves the heating element and the separator plate through a motion transfer bar that extends across the width of the appliance and is attached to a linkage on each side of the appliance to communicate movement to a pair of movable supports supporting the rod-like heating element at each of its ends and the separator plate at opposite edges.

An automatic popcorn popper which has selectable load capabilities for popping various differently sized loads of corn. A heat control system is provided having a selector switch for selecting one of multiple rates of heat to be delivered to the kettle. An oil delivery system is coupled to the selector switch for selecting one of varying amounts of oil to be delivered to the kettle in conjunction with selecting the rate or amount of heat to be delivered to the kettle.

Improved cooking devices and methods of achieving intimate heat transfer contact between a low-friction, non-stick release sheet material and a heated platen are provided. In particular, improved intimate heat transfer contact may be achieved by providing a very thin release sheet, providing a layer of heat transfer enhancing material forming an intimate heat transfer contact interface between the release sheet and the platen, and / or providing a release sheet that is gas-permeable and liquid-impermeable. A dynamic tensioning system is also provided for mounting a release sheet to a heated platen and maintaining even, bidirectional tension on the release sheet to keep it taut against the platen. Illustrated embodiments of the invention include a clamshell grill and conveyorized contact toaster.

Improved cooking devices and methods of achieving good adherence contact between a low-friction, non-stick release sheet material and a heated food-supporting platen or cooking surface are provided. The adherence of the release sheet to the lower platen is sufficiently good to permit removal of cooked items such as hamburger patties with a spatula without significantly adversely disturbing the release sheet. In addition, good heat transfer is achieved to permit good sear (good carmelization and good browning) on the bottom surface of foods, including hamburger patties. In addition, inventive cooking utensils and methods are provided that incorporate or use release sheets in the utensils themselves, so that the benefits of a release sheet on the food-supporting platen or cooking surface are achieved.

The invention relates to a cooking system which comprises at least one cooking sub-system, at least two pretreatment sub-systems, a feeding device and a control system, wherein the feeding device is used for feeding a material into a cooking pot of the cooking sub-system and a treatment container of the pretreatment sub-system and for transferring the material between the treatment containers of at least two pretreatment sub-systems and / or between the treatment container and the cooking pot; the control system controls the operation of the cooking sub-system, the pretreatment sub-system and the feeding device. According to the cooking system provided by the invention, the feeding device has the functions of material feeding and transferring, reasonable layout of all sub-systems is facilitated, thus the whole cooking system has the advantages of simple structure and convenient miniaturization; a plurality of pretreatment sub-systems and cooking sub-systems cooperate with each other under control of the control system, and a plurality of cooking ways of Chinese dishes are realized with high efficiency.

The present invention relates to an automatic frying machine comprising: a frying process part having divided spaces, wherein a plurality of module-type process units which carry out each of predetermined frying processes are detachably disposed in the divided spaces; and a transfer part which is in communication with the plurality of process units of the frying process part and which carries a basket having frying materials in and out of the plurality of process units and moves the basket, wherein the transfer part comprises: a basket which carries the frying material in and out through an opening formed on the plurality of process units; a transfer unit which raises and lowers the basket and slides it back and forth; and a horizontal moving part which moves the transfer unit horizontally.

A rice cooker vacuum pan container constant temperature device is composed of a metal inner container, an outer container and a shell, a supporting ring is embedded into the top of the shell and connected with the inner container and the outer container in a sealed mode, the portion between the inner container and the outer container is controlled through a vacuum pump to form a vacuum layer, and annular multi-level heating coils are evenly distributed at the bottom of the outer container. Defects in the prior art are overcome, and by the adoption of the electromagnetic induction heating technology, the annular multi-level heating coils are evenly distributed at the bottom of the outer container; as the multi-level electromagnetic coils are connected with alternating currents, the metal inner container is directly heated, the heat transfer process of a heating disc is omitted, temperature rises fast, the whole inner container is evenly heated in a surrounded mode, the multi-level electromagnetic coils are connected with the alternating currents to generate oscillations and can heat the inner container without making direct contact with the inner container, on the premise, a vacuumizing heat preservation technology is matched, heat energy is effectively wrapped, heat energy loss is reduced, the cooking process is more efficient, and heating is more uniform.

A constructable microwave susceptor sheet for holding and cooking a food item in a microwave. The constructable microwave susceptor sheet generally includes an outer panel having a first susceptor layer and a first support layer attached to the first susceptor layer and an inner panel foldably connected to the outer panel for lining an interior surface of the outer panel, wherein the inner panel includes a second susceptor layer and a second support layer attached to the second susceptor layer. The outer panel has a raised platform and a plurality of legs foldably connected to the platform. The outer panel also includes a plurality of retainer flaps vertically extending upward from a perimeter of the platform for retaining a food item thereon. The inner panel seals a plurality of openings extending through the platform which are exposed by the flaps pivoting to a vertical position.

The present invention provides a baby food processor capable of cooking and blending or grinding baby food, and during the cooking process of the food, the water vapor generated by the boiled water in the water tank provided on one side of the food processor is guided into the cup holder containing the food to achieve an efficient cooking and to facilitate the pre-blending or grinding thereof afterwards.

The invention provides an automatic stirring medicinal material cooking device. The automatic stirring medicinal material cooking device comprises a medicinal material decocting box. A stirring device, a first containing plate, a pot cover and a second containing plate are arranged in the medicinal material decocting box. The stirring device comprises a first air cylinder, a first telescopic rod, an electric push rod, a sliding block, a gear, a sliding groove and a toothed plate. The first containing plate is fixed to the inner wall of the right end of the medicinal material decocting box in a welded mode, and a water tank is arranged on the first containing plate. The water tank is placed on the first containing plate, and a water inflow pipe is arranged on the water tank. The pot cover is arranged at the lower end of a stirring rod, and a second telescopic rod and a second air cylinder are arranged at the upper end of the second containing plate and the left end of the pot cover. The second containing plate is fixed to the bottom end of the medicinal material decocting box in a welded mode, and the second containing plate is provided with a cooking device. The cooking device is placed on the second containing plate, and the cooking device is provided with a button and a cooking pot. The automatic stirring medicinal material cooking device is efficient in cooking, convenient to adjust, capable of achieving automatic stirring and water adding and convenient to clean.

The invention provides a smokeless roaster; an opening is arranged on the top of an inner box, and one of four barbecue cooking tools is configured on the opening portion in a detachably mode; a burner is contained in an inner side of the support periphery portion of a water discharge disk on the bottom of the inner box; an radiant panel is configured above the support periphery portion and a large thermal air through hole is formed in the center of the radiant panel, and a plurality of small thermal air through holes are formed around the large hole, and the thermal air through holes can be sealed by a seal cover. The four barbecue cooking tools comprises three combinations including that a roaster net portion having the central hole is combined with an iron plate portion, a pot and a Korean barbecue pot capable of being arranged on the roaster net; the four barbecue cooking tools also comprises a single roaster net portion; when the roaster net portion is combined with the iron plate portion, the pot and the Korean barbecue pot, the thermal air through holes of the radiant panel are opened; when the single roaster net is used, the thermal air through holes of the radiant panel are sealed by the seal cover; therefore, four cooking modes are provided.

A meat cooker effectively cooks meat by using heated convection air to cook inside meat sections and filings, and radiant heat to cook outside meat sections. The meat cooker may include a frame having a cooking zone therein, a heat exchange assembly located within the frame, first and second fans located adjacent to the cooking zone, and a spit disposed at the cooking zone and spaced downstream of the heat exchange assembly. The first fan generates and transmits a first quantity of ambient air along a first travel path inside the heat exchange assembly. The second fan generates and transmits a second quantity of ambient air along a second travel path outside the heat exchange assembly. Notably, the first and second quantities of ambient air are heated to corresponding first and second temperatures upon passing beyond the heat exchange assembly and reaching the spit.

The invention discloses a split type steamer which comprises a base, a heating device, a steam hood, a water tank, a steamer body, a steam collecting column, a top cover and a steam guide hood, the heating device and the steam hood are both arranged in the base, the steam hood is located above the heating device, and a steam generating cavity is defined by the steam hood and the heating device together; wherein the water tank and the pot body are detachably mounted on the base, and the steam collecting column is mounted on the base; a steam through hole is formed in the top cover; the steam guide cover is fixedly installed on the top cover, an upper steam pipe is arranged in the steam guide cover, and openings of a steam inlet and a steam outlet of the upper steam pipe face downwards; a lower steam pipe which is through in a vertical direction is arranged in the steam collecting column; the top cover covers the opening in the top of the pot body, the steam outlet end of the steam guidecover covers the top cover and is located over the steam through hole, and the steam inlet end of the steam guide cover covers the top face of the steam collecting column. According to the split typesteamer, water can be automatically added at any time, high-temperature steam is efficiently and continuously generated to cook food, and the cooking quality of the food is improved.