CA1102175A - Apparatus for steaming foods - Google Patents
Apparatus for steaming foodsInfo
- Publication number
- CA1102175A CA1102175A CA295,728A CA295728A CA1102175A CA 1102175 A CA1102175 A CA 1102175A CA 295728 A CA295728 A CA 295728A CA 1102175 A CA1102175 A CA 1102175A
- Authority
- CA
- Canada
- Prior art keywords
- steam
- chamber
- heating
- liquid
- sensing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000010025 steaming Methods 0.000 title claims abstract description 26
- 235000013305 food Nutrition 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000010438 heat treatment Methods 0.000 claims abstract description 24
- 238000005507 spraying Methods 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 7
- 238000010411 cooking Methods 0.000 description 5
- 239000007921 spray Substances 0.000 description 4
- 230000003134 recirculating effect Effects 0.000 description 2
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C15/00—Details
- F24C15/32—Arrangements of ducts for hot gases, e.g. in or around baking ovens
- F24C15/322—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation
- F24C15/327—Arrangements of ducts for hot gases, e.g. in or around baking ovens with forced circulation with air moisturising
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Commercial Cooking Devices (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cookers (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE;
An apparatus for steaming food at substantially atmospheric conditions. This apparatus comprises a steam chamber; means for filling the chamber with steam, which filling means comprises means for introducing water into the bottom of the steam chamber, and heating means outside the steam chamber for heating the water in the steam chamber to produce steam; means for allowing steam to escape from the chamber to maintain substantially atmospheric conditions in the chamber;
a condensing chamber for the escaping steam; means in the condensing chamber for spraying water on the steam to condense it; means for draining the water and condensed steam from the condensing chamber; and means for circulating the steam in the steam chamber.
An apparatus for steaming food at substantially atmospheric conditions. This apparatus comprises a steam chamber; means for filling the chamber with steam, which filling means comprises means for introducing water into the bottom of the steam chamber, and heating means outside the steam chamber for heating the water in the steam chamber to produce steam; means for allowing steam to escape from the chamber to maintain substantially atmospheric conditions in the chamber;
a condensing chamber for the escaping steam; means in the condensing chamber for spraying water on the steam to condense it; means for draining the water and condensed steam from the condensing chamber; and means for circulating the steam in the steam chamber.
Description
The present invention relates to an apparatus for steaming foods.
It is known to steam food to cook it, or to heat food that is already cooked. Much of the steam coo]cing or heating is, however, clone at a pressure which is a~ove atmospheric pressure.
Eligh s~eam pressures can result in some foods being overcooked, wi-th a loss in nutritional values. I~igh steam pressures can also result in kitchen accidents due to mishandling of the pressurized cooking unit. Further, high steam pressures require cookers of ` 10 high strength construc-tion, thus increasing their cost.
It is known to provide a device for steaming foods at pressures which can range from subatmospheric to a pressure above atmospheric. Such a device is shown in U.S. patent 3,800,778 for example. This device can-be used to cook foods at a subatmospheric pressure to avoid overcooking. E~owever this device still requires ; a strengthened vessel for cooking at subatmospheric or above atmospheric pressures. It can still also present a hazard in . .
cooking. Further, this device requires means for providing a vacuum.
It is the purpose of the present invention to provide an apparatus for steaming foods which operates at generally atmospheric pressure. Such an apparatus is safe to operate, and need not be specifically constructed to withstand high pressure differentials. The apparatus is effective for cooking or heating foods, and minimizes overcooking of the food.
The invention is particularly directed toward an appara-tus for steaming foods which comprises a steam chamber; means for filling the chamber with steam, which filling means comprises means for introducing wa-ter into the bottom of the steam chamber, and heating means outside the steam chamber for heating the water in the steam chamber to produce steam; means for allowing steam to escape from the chamber to maintain substantially ~2~5 atmospheric conditions in the chamber; a condensing chamber for the escaping steam; means in the condensing chamber for spraying water on the steam to condense it; means for draining the water and condensed steam from the condensing chamber;
means for circulating the steam in the steam chamber; and means for operating the apparatus manually or automatically.
The invention will now be described in detail having reference to the accompanyiny drawings in which:
Fig. l is a front view of the steam oven;
Fig. 2 is a cross-section view of the oven taken along line 2-2 of Fig. l;
Fig. 3 is a cross-section view of the oven taken along line 3-3 of Fig. l;
Fig. 4 is a schematic view oE the operating system of the oven shown in Fig. l; and Fig. 5 is a schematic view of the operating system of another embodiment of the oven.
The steaming apparatus l as shown in Figs. l, 2 or 3, has a steaming unit 3 mounted in a cabinet 5. The cabinet 5 is generally rectangular in shape and has a front wall 7, a back wall 9, a bottom wall 11, a top wall 13, and sidewalls 15. An opening 17 is provided in the front wall 7 of the cabinet, to one side thereof, to provide access to the steaming unit 3. A door l9 closes the opening 17.
The steaming unit 3 is also generally rectangular in shape and has a front wall 25, a back wall 27, a bottom wall 29, a top wall 31 and sidewalls 33. An opening 35 in the front wall 25 provides access to the unit 3. This opening 35 is aligned with the opening 17 of the cabinet 5. The door l9 also closes the opening 3S, bearing against a seal 37 on the fro~ wall 25 of unit 3, which seal 37 encircles the opening 35.
Z~7~
The steaming unit 3 can be flxed in place within the cabinet 5 with the aid of front bxaces 41 joining the front walls 7 and 25 of the steaming unit and cabinet together and a back brace 43 joining the back walls 9, 27 together. Suitable insulation can surround the unit 3 within the cabinet 5.
The steaming unit 3 has a bottom panel 51 within it, which is spaced at a short distance above the bottom wall 29, and a back panel 53 which is spaced at a short distance in from the back wall 27. The lower edge 57 of back panel 53 is close but not joined to the bottom panel 51. Also, the front edge 59 of the panel 51 is close bu-t not joined to the front - wall 25 and the top edge 61 of the panel 53 is close but not joined to the top wall 31. While panels 51 and 53 are fixed to ; sidewalls 33 they stand short of them to define stPam passages such as 101 and 102.
The space bounded by the panels 51 and 53, the top wall 31, the front wall 25, the door 19 and the sidewalls 33 define a steaming chamber 65. The space between the bottom panel 51 and the bottom wall 29 of the steaming unit 3 provides a steam generating chamber 67. The space between the back panel 53 and back wall 27 provide a steam circulating chamber 69.
The steaming chamber 65 receives the food to be cooked or heated. The food can be placed on racks mounted on supports .
(not shown) in the chamber 65. The steam generating chamber 67 receives water from a supply line 71 passing through the cabinet back wall 9 and the steaming unit back wall 27. The supply line 71 is connected to a filler nozzle 73 at the top rear end of the chamber 67. The nozzle 73 fills automatically the bottom of the chamber 67 wlth water through a solenoid valve 77 and a flow control device 75 in line 71. The operation of the solenoid valve 77 ;s controlled by the heating means 81, referred to hereinafter.
It is known to steam food to cook it, or to heat food that is already cooked. Much of the steam coo]cing or heating is, however, clone at a pressure which is a~ove atmospheric pressure.
Eligh s~eam pressures can result in some foods being overcooked, wi-th a loss in nutritional values. I~igh steam pressures can also result in kitchen accidents due to mishandling of the pressurized cooking unit. Further, high steam pressures require cookers of ` 10 high strength construc-tion, thus increasing their cost.
It is known to provide a device for steaming foods at pressures which can range from subatmospheric to a pressure above atmospheric. Such a device is shown in U.S. patent 3,800,778 for example. This device can-be used to cook foods at a subatmospheric pressure to avoid overcooking. E~owever this device still requires ; a strengthened vessel for cooking at subatmospheric or above atmospheric pressures. It can still also present a hazard in . .
cooking. Further, this device requires means for providing a vacuum.
It is the purpose of the present invention to provide an apparatus for steaming foods which operates at generally atmospheric pressure. Such an apparatus is safe to operate, and need not be specifically constructed to withstand high pressure differentials. The apparatus is effective for cooking or heating foods, and minimizes overcooking of the food.
The invention is particularly directed toward an appara-tus for steaming foods which comprises a steam chamber; means for filling the chamber with steam, which filling means comprises means for introducing wa-ter into the bottom of the steam chamber, and heating means outside the steam chamber for heating the water in the steam chamber to produce steam; means for allowing steam to escape from the chamber to maintain substantially ~2~5 atmospheric conditions in the chamber; a condensing chamber for the escaping steam; means in the condensing chamber for spraying water on the steam to condense it; means for draining the water and condensed steam from the condensing chamber;
means for circulating the steam in the steam chamber; and means for operating the apparatus manually or automatically.
The invention will now be described in detail having reference to the accompanyiny drawings in which:
Fig. l is a front view of the steam oven;
Fig. 2 is a cross-section view of the oven taken along line 2-2 of Fig. l;
Fig. 3 is a cross-section view of the oven taken along line 3-3 of Fig. l;
Fig. 4 is a schematic view oE the operating system of the oven shown in Fig. l; and Fig. 5 is a schematic view of the operating system of another embodiment of the oven.
The steaming apparatus l as shown in Figs. l, 2 or 3, has a steaming unit 3 mounted in a cabinet 5. The cabinet 5 is generally rectangular in shape and has a front wall 7, a back wall 9, a bottom wall 11, a top wall 13, and sidewalls 15. An opening 17 is provided in the front wall 7 of the cabinet, to one side thereof, to provide access to the steaming unit 3. A door l9 closes the opening 17.
The steaming unit 3 is also generally rectangular in shape and has a front wall 25, a back wall 27, a bottom wall 29, a top wall 31 and sidewalls 33. An opening 35 in the front wall 25 provides access to the unit 3. This opening 35 is aligned with the opening 17 of the cabinet 5. The door l9 also closes the opening 3S, bearing against a seal 37 on the fro~ wall 25 of unit 3, which seal 37 encircles the opening 35.
Z~7~
The steaming unit 3 can be flxed in place within the cabinet 5 with the aid of front bxaces 41 joining the front walls 7 and 25 of the steaming unit and cabinet together and a back brace 43 joining the back walls 9, 27 together. Suitable insulation can surround the unit 3 within the cabinet 5.
The steaming unit 3 has a bottom panel 51 within it, which is spaced at a short distance above the bottom wall 29, and a back panel 53 which is spaced at a short distance in from the back wall 27. The lower edge 57 of back panel 53 is close but not joined to the bottom panel 51. Also, the front edge 59 of the panel 51 is close bu-t not joined to the front - wall 25 and the top edge 61 of the panel 53 is close but not joined to the top wall 31. While panels 51 and 53 are fixed to ; sidewalls 33 they stand short of them to define stPam passages such as 101 and 102.
The space bounded by the panels 51 and 53, the top wall 31, the front wall 25, the door 19 and the sidewalls 33 define a steaming chamber 65. The space between the bottom panel 51 and the bottom wall 29 of the steaming unit 3 provides a steam generating chamber 67. The space between the back panel 53 and back wall 27 provide a steam circulating chamber 69.
The steaming chamber 65 receives the food to be cooked or heated. The food can be placed on racks mounted on supports .
(not shown) in the chamber 65. The steam generating chamber 67 receives water from a supply line 71 passing through the cabinet back wall 9 and the steaming unit back wall 27. The supply line 71 is connected to a filler nozzle 73 at the top rear end of the chamber 67. The nozzle 73 fills automatically the bottom of the chamber 67 wlth water through a solenoid valve 77 and a flow control device 75 in line 71. The operation of the solenoid valve 77 ;s controlled by the heating means 81, referred to hereinafter.
2~5 Heating means 81 are provided for heating the water in chamber 67 to ~enerate steam. The heating means 81 comprise a closed heating chamber 83 adjacent the bottom wall 29 of the steaming unit 3. The chamber 83 is sealed with a subatmospheric pressure therein. The outside of the chamber can be suitably insulated. The heating chamber 83 is partially filled with a liquid such as water and electrical hea-ters 85 are immersed in the liq'~id to heat it to generate steam, which through conduction through the bottom wall 29 of,the steaming unit, heats the water in the steam generating chamber 67. With the chamber at subatmos~
pheric pressure, the heating means operates quite rapidly to generate'steam. of course, other conventional heating means could be employed to heat the water in the steam generating chamber 67, instead of the heatincJ chamber 83.
A fan 91 is mounted within the steam recirculating chamber 69. The fan 91 is operated by a motor 93, mounted on the back brace 43 to the rear of steaming unit 3. The mo-tor 93 runs the fan 91 through a shaft 95 which passes through the back wall 27. An inlet opening 97 in the back panel 53 directs steam from the steaming chamber 65 to the fan 91. The fan 91 distributes the steam to the top,bottom and sides of recirculating chamber 69 and back into the steaming chamber 65 through two openings 99 and'lOl,the aforesaid passages between the panels 51, 53 and , the sidewalls 33. The steam also is distributed through the steam generating chamber 67 and back,into the steaming chamber 65 through an openlng 103 adjacent the front edge 59 of the bottom panel 51 as well as through the aforesaid passages between the panel 51 and -the sidewalls 33. Heaters 105 encircle the fan 91 to heat and dry the steam as it is ci,rculated.
A vent 111 is provided to permit the steam to escape from the steaming unit 3 so as to have substantially atmospheric operating conditions within the steaming unit 3. The vent 111
pheric pressure, the heating means operates quite rapidly to generate'steam. of course, other conventional heating means could be employed to heat the water in the steam generating chamber 67, instead of the heatincJ chamber 83.
A fan 91 is mounted within the steam recirculating chamber 69. The fan 91 is operated by a motor 93, mounted on the back brace 43 to the rear of steaming unit 3. The mo-tor 93 runs the fan 91 through a shaft 95 which passes through the back wall 27. An inlet opening 97 in the back panel 53 directs steam from the steaming chamber 65 to the fan 91. The fan 91 distributes the steam to the top,bottom and sides of recirculating chamber 69 and back into the steaming chamber 65 through two openings 99 and'lOl,the aforesaid passages between the panels 51, 53 and , the sidewalls 33. The steam also is distributed through the steam generating chamber 67 and back,into the steaming chamber 65 through an openlng 103 adjacent the front edge 59 of the bottom panel 51 as well as through the aforesaid passages between the panel 51 and -the sidewalls 33. Heaters 105 encircle the fan 91 to heat and dry the steam as it is ci,rculated.
A vent 111 is provided to permit the steam to escape from the steaming unit 3 so as to have substantially atmospheric operating conditions within the steaming unit 3. The vent 111
3~75 comprises a vertical tube extending through the bottom wall 29 of the unit 3 in the steam generating chamber 67. The inlet 113 of the ~ent tube 111 is located to be above the upper level of the water within the chamber 67.
The vent tube 111 connects to a condensing chamber 121, ad]acent one end 123 thereof. A drain tube 125, adjacent the other end 127 of condensing chamber 121 leads out from the cabinet 5 into a main drain (not shown). A cold water supply line 131 which may be connected to identical to the supply line 71, connects to a spray nozzle 133 within the chamber 131 adjacent the end wall 123. A solenoid valve 135 in the line 131 controls the water supply to the nozzle 133.
The apparatus 1 has a control switch 141, first and se-- cond indicating lights 143 and 145 located above the switch 141, a timer 147 and a timer switch 149 mounted on the front wall 7 of the cabinet 5. The control switch 141 is a three-position switch having "off", "manual" and "automatic" positioNs.
The apparatus operates in the following manner having reference to Fig. 4 as well as Figs. 1 to 3.
When the apparatus is turned on, to either "manual"
or "automatic" operation by the control switch 141, water enters the steam generating chamber 67 through the line 71, the flow con-trol device 75 and nozzle 73 until the solenoid valve 77 is shut off by the breaker 165 as will be described hereinafter. Water also is sprayed within the chamber 131 through the line 135 and nozzle 133. The heaters 85 meanwhile are operated to heat the water in the heating chamber 83 so as to heat the water in the steam generating chamber 67 to generate steam. Steam rapidly fills the steam unit 3 and excess of steam begins to bleed off from the vent tube 111 so as to maintain substantially atmospheric operat-ing conditions within the steam unit 3. Food is placed in the steam chamber 65 to be cooked or heated. The door 19 can be opened 75:
at anv time to put in or take out food without danger.
As the excess of steam exits into the condensing chamber 121, the spray of cold water from nozzle 133 at least partially condenses it. As can be seen in Fig. ~, the valve 135 in the linc 131 is opcnccl to continually provide a water spray when the apparatus is turned on. The water spray impinges on a temperature sensor 161 within the condensing chamber 121 adjacent the end 12i. The sensor 161 is connected to a thermostat 163 which controls the operation of heaters 85. If the temperature sensed by the sensor 161 is too hot, say above 110 F., either due to the steam being too hot, or to having too much steam escape, the thermostat 163 shutts off the heaters 85 via a breaker 165 for a period of time to allow the temperature to drop. Make-up water is automatically added by the breaker 165 from time -to time, from the line 71 to replace the steam lost through the vent 111.
A pressure sensor 167 is provided in the heating chamber 83 to sense the pressure therein. If the pressure rises above a predetermined value, such as 35 pounds, the heaters 85 are shut off by a pressure control device 169 to which the sensor 167 is connected, until the pressure drops to an acceptable value. A pressure-relief valve 171 can also be located in the wall of the heating chamber 83-, set to open at a higher pressure if the sensors 161 and 167, or their connected controls, fail to operate.
A second temperature sensor 175 is located at the top of the steam chamber 65 to sense the temperature of the steam within the chamber. When the steam temperature reaches a certain value, such as 180 F. in heating or cboking food, the sensor 175 actuaLes a thermostat 177 which operates the fan 93 and the heaters 105 via a breaker 179 to circulate and heat the steam to minimize condensation in the chamber 67. A switch 181, operated by the door 19, automatically shuts off the fan 93 when the door is opened.
; One indicating light 143 is red in colour and is on when the machine is in operation, either on "manual" or "automatic"~ When the timer 147 is usecl, the control switch 141 is set on "automatic", the time for the unit to operate is then set on the timer 147 and the timer switch 149 is actuated.
During operation of the timer, the red indicating light 143 is on. When the timer shuts off the unit, the red light 143 goes off, and the second indicating light 145, yellow in colour, comes on to indicate that the cooking cycle is complete.
While the apparatus has been shown equipped with ~ heaters 85, the latter may be eliminated and steam could be - piped into the heating chamber 83 from a source (not shown) and through steam valve 191. In this case, as shown in Fig. 5, the temperature sensor 161, through the thermostat 163, controls opening F clos~ng o the s~e~m val e 191.
. , :
The vent tube 111 connects to a condensing chamber 121, ad]acent one end 123 thereof. A drain tube 125, adjacent the other end 127 of condensing chamber 121 leads out from the cabinet 5 into a main drain (not shown). A cold water supply line 131 which may be connected to identical to the supply line 71, connects to a spray nozzle 133 within the chamber 131 adjacent the end wall 123. A solenoid valve 135 in the line 131 controls the water supply to the nozzle 133.
The apparatus 1 has a control switch 141, first and se-- cond indicating lights 143 and 145 located above the switch 141, a timer 147 and a timer switch 149 mounted on the front wall 7 of the cabinet 5. The control switch 141 is a three-position switch having "off", "manual" and "automatic" positioNs.
The apparatus operates in the following manner having reference to Fig. 4 as well as Figs. 1 to 3.
When the apparatus is turned on, to either "manual"
or "automatic" operation by the control switch 141, water enters the steam generating chamber 67 through the line 71, the flow con-trol device 75 and nozzle 73 until the solenoid valve 77 is shut off by the breaker 165 as will be described hereinafter. Water also is sprayed within the chamber 131 through the line 135 and nozzle 133. The heaters 85 meanwhile are operated to heat the water in the heating chamber 83 so as to heat the water in the steam generating chamber 67 to generate steam. Steam rapidly fills the steam unit 3 and excess of steam begins to bleed off from the vent tube 111 so as to maintain substantially atmospheric operat-ing conditions within the steam unit 3. Food is placed in the steam chamber 65 to be cooked or heated. The door 19 can be opened 75:
at anv time to put in or take out food without danger.
As the excess of steam exits into the condensing chamber 121, the spray of cold water from nozzle 133 at least partially condenses it. As can be seen in Fig. ~, the valve 135 in the linc 131 is opcnccl to continually provide a water spray when the apparatus is turned on. The water spray impinges on a temperature sensor 161 within the condensing chamber 121 adjacent the end 12i. The sensor 161 is connected to a thermostat 163 which controls the operation of heaters 85. If the temperature sensed by the sensor 161 is too hot, say above 110 F., either due to the steam being too hot, or to having too much steam escape, the thermostat 163 shutts off the heaters 85 via a breaker 165 for a period of time to allow the temperature to drop. Make-up water is automatically added by the breaker 165 from time -to time, from the line 71 to replace the steam lost through the vent 111.
A pressure sensor 167 is provided in the heating chamber 83 to sense the pressure therein. If the pressure rises above a predetermined value, such as 35 pounds, the heaters 85 are shut off by a pressure control device 169 to which the sensor 167 is connected, until the pressure drops to an acceptable value. A pressure-relief valve 171 can also be located in the wall of the heating chamber 83-, set to open at a higher pressure if the sensors 161 and 167, or their connected controls, fail to operate.
A second temperature sensor 175 is located at the top of the steam chamber 65 to sense the temperature of the steam within the chamber. When the steam temperature reaches a certain value, such as 180 F. in heating or cboking food, the sensor 175 actuaLes a thermostat 177 which operates the fan 93 and the heaters 105 via a breaker 179 to circulate and heat the steam to minimize condensation in the chamber 67. A switch 181, operated by the door 19, automatically shuts off the fan 93 when the door is opened.
; One indicating light 143 is red in colour and is on when the machine is in operation, either on "manual" or "automatic"~ When the timer 147 is usecl, the control switch 141 is set on "automatic", the time for the unit to operate is then set on the timer 147 and the timer switch 149 is actuated.
During operation of the timer, the red indicating light 143 is on. When the timer shuts off the unit, the red light 143 goes off, and the second indicating light 145, yellow in colour, comes on to indicate that the cooking cycle is complete.
While the apparatus has been shown equipped with ~ heaters 85, the latter may be eliminated and steam could be - piped into the heating chamber 83 from a source (not shown) and through steam valve 191. In this case, as shown in Fig. 5, the temperature sensor 161, through the thermostat 163, controls opening F clos~ng o the s~e~m val e 191.
. , :
Claims (9)
1. An apparatus for steaming foods comprising:
(a) a steam chamber;
(b) means for filling the chamber with steam, said filling means comprising means for introducing liquid into the bottom of the steam chamber, and heating means outside the steam chamber for heating the liquid in the steam chamber to produce steam;
(c) means for allowing steam to escape from the chamber to maintain substantially atmospheric conditions in the chamber;
(d) a condensing chamber for the escaping steam;
(e) means in the condensing chamber for spraying liquid on the steam to condense it;
(f) means for draining the liquid and condensed steam from the condensing chamber;
(g) means for circulating the steam in the steam chamber; and (h) means for operating the apparatus manually or automatically.
(a) a steam chamber;
(b) means for filling the chamber with steam, said filling means comprising means for introducing liquid into the bottom of the steam chamber, and heating means outside the steam chamber for heating the liquid in the steam chamber to produce steam;
(c) means for allowing steam to escape from the chamber to maintain substantially atmospheric conditions in the chamber;
(d) a condensing chamber for the escaping steam;
(e) means in the condensing chamber for spraying liquid on the steam to condense it;
(f) means for draining the liquid and condensed steam from the condensing chamber;
(g) means for circulating the steam in the steam chamber; and (h) means for operating the apparatus manually or automatically.
2. An apparatus as claimed in claim 1, wherein the steam circulating means comprises a fan located in the steam chamber.
3. An apparatus as claimed in claim 2, including means for heating the circulating steam in the steam chamber.
4. An apparatus as claimed in claim 1, wherein the steam escape means comprises an open vent at the bottom of the steam chamber.
5. An apparatus as claimed in claim 1, including means for controlling the heating means and the filling means, said control means comprising a sensor for sensing the tempera-ture of the water and condensed steam in the condensing chamber.
6. An apparatus as claimed in claim 5, including temperature sensing means for sensing the temperature of the heated steam within the steam chamber, said temperature sensor controlling the operation of the circulating means.
7. An apparatus as claimed in claim 1, wherein the heating means comprises a closed tank with a subatmospheric pressure therein, which tank is partially filled with a liquid and positioned adjacent the bottom of the steam chamber, and heaters in the liquid.
8. An apparatus as claimed in claim 7, including pressure sensing means for sensing the pressure of steam in the closed heater tank, said pressure sensing means controlling the operation of the heaters.
9. An apparatus as claimed in claim 1, 5 or 7, including timer means for operating the apparatus automatically.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US85768377A | 1977-12-05 | 1977-12-05 | |
| US857,683 | 1977-12-05 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1102175A true CA1102175A (en) | 1981-06-02 |
Family
ID=25326518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA295,728A Expired CA1102175A (en) | 1977-12-05 | 1978-01-26 | Apparatus for steaming foods |
Country Status (4)
| Country | Link |
|---|---|
| CA (1) | CA1102175A (en) |
| DE (1) | DE2851671C2 (en) |
| FR (1) | FR2410466B3 (en) |
| GB (1) | GB2010078B (en) |
Families Citing this family (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3215812A1 (en) * | 1982-04-28 | 1983-11-03 | Convotherm-Elektrogeräte GmbH, 8190 Wolfratshausen | DEVICE FOR HEAT TREATING SUBSTANCES, IN PARTICULAR FOODSTUFFS |
| DE3579871D1 (en) * | 1984-08-04 | 1990-10-31 | Lechmetall Landsberg Gmbh | DEVICE FOR THE HEAT TREATMENT OF FOODS OR FOOD WITH SENSOR TUBE. |
| GB8515777D0 (en) * | 1985-06-21 | 1985-07-24 | Moffat E M | Cooking apparatus |
| DE8604451U1 (en) * | 1986-02-19 | 1986-04-30 | Eloma GmbH Bedarfsartikel zur Gemeinschaftsverpflegung, 8031 Gernlinden | Device for cooking food |
| DE8902903U1 (en) * | 1989-03-09 | 1989-08-10 | Lechmetall Landsberg GmbH Edelstahlerzeugnisse, 8910 Landsberg | Cooking appliance |
| DE9003787U1 (en) * | 1990-03-31 | 1990-06-21 | Esser, Hans-Peter, 50127 Bergheim | Device for heating food or the like. |
| GB2266654A (en) * | 1992-04-30 | 1993-11-10 | Meyer Manuf Co Ltd | Cooking apparatus comprising condenser to remove cooking smells |
| DE4404574A1 (en) * | 1993-06-09 | 1994-12-15 | Hans Heerig | Device and method for heat treatment of food |
| DE4403386C1 (en) * | 1994-02-04 | 1995-06-01 | Wiesheu Wiwa Gmbh | Food heat treatment assembly temperature sensor |
| DE4423557C2 (en) * | 1994-07-05 | 2001-02-01 | Wiesheu Gmbh | Oven for heat treatment of food |
| DE19649452A1 (en) * | 1996-11-28 | 1998-06-04 | Premark Feg L L C N D Ges D St | Device and method for regulating the moisture content in a cooking device |
| US6310325B1 (en) * | 1998-02-18 | 2001-10-30 | Colburn Treat, Llc. | Steamer oven with controlled condensing of steam |
| DE10110112C1 (en) * | 2001-03-02 | 2002-05-29 | Convotherm Elektrogeraete | Cooking apparatus has condensing system for steam fitted on cooking chamber consisting of flow channel and connector which in closed position connects it to atmosphere and in open position is washed with stream of water with large surface |
| JP3618703B2 (en) * | 2001-08-31 | 2005-02-09 | 源晴 高野 | Pressure heating method and pressure heating apparatus |
| DE10162953A1 (en) * | 2001-12-20 | 2003-07-10 | Convotherm Elektrogeraete | Device for the heat treatment of substances, in particular food |
| DE10327282C5 (en) * | 2003-06-17 | 2008-03-06 | Convotherm Elektrogeräte GmbH | Apparatus for the heat treatment of substances, in particular foodstuffs |
| DE102007030573B4 (en) * | 2007-07-02 | 2017-05-18 | Rational Ag | Cooking appliance with at least one condensation device and method for dehumidifying a cooking chamber of such a cooking appliance |
| DE102009013662B4 (en) * | 2009-03-23 | 2012-04-12 | Melag Ohg | Steam condenser for the exhaust air of a cleaning device and method for establishing a vapor barrier |
| US9423139B2 (en) | 2013-04-01 | 2016-08-23 | Convotherm Elektrogeraete Gmbh | Condensation management system and method |
| TR201619866A2 (en) * | 2016-12-28 | 2018-07-23 | Arcelik As | AN OVEN WITH STEAM GENERATOR |
| IT201900009972A1 (en) * | 2019-06-24 | 2020-12-24 | Atihc | FOOD COOKING EQUIPMENT |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE664192C (en) * | 1934-01-18 | 1938-08-22 | Carl Oskar Olsson | Device for generating steam |
| DE2116140B2 (en) * | 1971-04-02 | 1973-07-12 | DAMPER FOR COOKING FOOD IN OVERPRESSURE OR VACUUM PRESSURE AREAS | |
| CA929369A (en) * | 1971-08-03 | 1973-07-03 | M. Bardeau William | Devices for heating or cooking foods |
| CH563142A5 (en) * | 1972-02-17 | 1975-06-30 | Salvis Ag |
-
1978
- 1978-01-26 CA CA295,728A patent/CA1102175A/en not_active Expired
- 1978-11-20 GB GB7845218A patent/GB2010078B/en not_active Expired
- 1978-11-29 DE DE2851671A patent/DE2851671C2/en not_active Expired
- 1978-12-05 FR FR7834203A patent/FR2410466B3/fr not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| FR2410466B3 (en) | 1981-09-04 |
| DE2851671C2 (en) | 1984-02-09 |
| DE2851671A1 (en) | 1979-06-13 |
| FR2410466A1 (en) | 1979-06-29 |
| GB2010078B (en) | 1982-06-16 |
| GB2010078A (en) | 1979-06-27 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |