A roasting and glazing apparatus includes a housing having a top peripheral surface with an opening defined by an interior edge, a roaster bowl movable from within the housing, through the opening, to an elevated position above the housing, and a pour tray configured to detachably couple to the interior edge, and to receive and guide a fluid exiting the roaster bowl when the roaster bowl is in the elevated position. The pour tray has a bottom surface and a mounting bracket extending from the bottom surface. The mounting bracket is configured to detachably couple to the interior edge of the housing defining the opening. In an assembled configuration, the bottom surface of the pour tray is oriented at an angle relative to the top peripheral surface of the housing and supported by a shoulder or side peripheral surface of the housing.

A roasting and glazing apparatus includes a housing having a top peripheral surface with an opening defined by an interior edge, a roaster bowl movable from within the housing, through the opening, to an elevated position above the housing, and a pour tray configured to detachably couple to the interior edge, and to receive and guide a fluid exiting the roaster bowl when the roaster bowl is in the elevated position. The pour tray has a bottom surface and a mounting bracket extending from the bottom surface. The mounting bracket is configured to detachably couple to the interior edge of the housing defining the opening. In an assembled configuration, the bottom surface of the pour tray is oriented at an angle relative to the top peripheral surface of the housing and supported by a shoulder or side peripheral surface of the housing.

A processing system (10) and corresponding method (158) are provided for processing workpieces (WP), including food items, to cut and remove undesirable components from the food items and/or portion the food items while being conveyed on a conveyor system (12). An X-ray scanning station (14) is located on an upstream conveyor section (20) to ascertain size and/or shape parameters of the food items as well as the location of any undesirable components of the food items, such as bones, fat or cartilage. Thereafter the food items are transferred to a downstream conveyor (20) at which is located an optical scanner (102) to ascertain the size and/or shape parameters of the food items. The results of the X-ray and optical scanning are transmitted to a processor (18) to confirm that the food item scanned by the optical scanner is the same as that previously scanned by the X-ray scanner. Once this identity is confirmed, if required, the data from the X-ray scanner is translated or transformed onto the data from the optical scanner. Such translation may include one or more of the shifting of the food items in the X and/or Y direction, rotation of the food item, scaling of the size of the food item, and sheer distortion of the food item. Next, the location of the undesirable material within the food item is mapped from the X-ray scanning data onto the optical scanning data. Thereafter, the undesirable material is removed by a cutter(s) (28). The food item may also (or alternatively) been portioned by the cutter(s) (28).

A processing system (10) and corresponding method (158) are provided for processing workpieces (WP), including food items, to cut and remove undesirable components from the food items and/or portion the food items while being conveyed on a conveyor system (12). An X-ray scanning station (14) is located on an upstream conveyor section (20) to ascertain size and/or shape parameters of the food items as well as the location of any undesirable components of the food items, such as bones, fat or cartilage. Thereafter the food items are transferred to a downstream conveyor (20) at which is located an optical scanner (102) to ascertain the size and/or shape parameters of the food items. The results of the X-ray and optical scanning are transmitted to a processor (18) to confirm that the food item scanned by the optical scanner is the same as that previously scanned by the X-ray scanner. Once this identity is confirmed, if required, the data from the X-ray scanner is translated or transformed onto the data from the optical scanner. Such translation may include one or more of the shifting of the food items in the X and/or Y direction, rotation of the food item, scaling of the size of the food item, and sheer distortion of the food item. Next, the location of the undesirable material within the food item is mapped from the X-ray scanning data onto the optical scanning data. Thereafter, the undesirable material is removed by a cutter(s) (28). The food item may also (or alternatively) been portioned by the cutter(s) (28).

A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

Cooking device includes heating chamber with door for housing object to be heated, vapor generator for supplying vapor into heating chamber, and water storage tank. Cooking device further includes cooling air passage provided between heating chamber and water storage tank and allowing cooling air to pass therethrough, and air inlet provided to the side of door and introducing cooling air into cooling air passage. This enables cooling, using a smaller and more inexpensive cooling fan. As a result, cooking device is made shorter in overall height.

Cooking device includes heating chamber with door for housing object to be heated, vapor generator for supplying vapor into heating chamber, and water storage tank. Cooking device further includes cooling air passage provided between heating chamber and water storage tank and allowing cooling air to pass therethrough, and air inlet provided to the side of door and introducing cooling air into cooling air passage. This enables cooling, using a smaller and more inexpensive cooling fan. As a result, cooking device is made shorter in overall height.

By preheating temperature raising unit of a steam and hot water generating device beforehand to a predetermined temperature, and supplying water in an amount equal to or more than predetermined amount V (per unit time) to the temperature raising unit, a large amount of steam is instantaneously generated. At this time, hot water adhered to the temperature raising unit rises along with the steam, and the steam and hot water flowed through a steam hole, a relay tube, and a steam chamber are caused to eject instantaneously with accumulated steam pressure from a steam and hot water discharging port. The steam and hot water then hit and heat food products accommodated in a cooking chamber. Thus, a heating cooker capable of promptly heating a food product with steam can be provided.

By preheating temperature raising unit of a steam and hot water generating device beforehand to a predetermined temperature, and supplying water in an amount equal to or more than predetermined amount V (per unit time) to the temperature raising unit, a large amount of steam is instantaneously generated. At this time, hot water adhered to the temperature raising unit rises along with the steam, and the steam and hot water flowed through a steam hole, a relay tube, and a steam chamber are caused to eject instantaneously with accumulated steam pressure from a steam and hot water discharging port. The steam and hot water then hit and heat food products accommodated in a cooking chamber. Thus, a heating cooker capable of promptly heating a food product with steam can be provided.