A cooking apparatus is for cooking using steam, but which makes use of heated steam above 100 degrees Celsius. This heated steam is circulated around the food chamber.

An improved fluid level sensor includes a radially magnetized magnet integrated into a float, and a Hall sensor adapted to monitor the magnet field emitted from the magnet. This arrangement provides a continuously variable signal across a range of travel, such that a controller receiving the signal can produce precise fluid level measurements and detect operational states of an associated device based on fluid behavior. In addition, the present fluid level sensor is suitable for use in harsh service environments, both because it is physically resilient to fouling, and because the controller is capable of detecting fouling by sensor behavior. In the context of a steam cooker, the present fluid level sensor can also sense low-water, overfill and fouling conditions, while remaining relatively insensitive to food residue, water scale buildup, corrosion and foaming.

An assembly for cooking onboard a boat or other vessel, having a pot that is suspended outboard of the vessel to reduce hazards and inconveniences while boiling or steaming food such as shellfish or vegetables. A burner or electric heat source is mounted at the bottom of the kettle, and the upper end of the pot is mounted to a gimble assembly so that the pot and heat source remain upright as the vessel pitches and rolls. A support assembly holds the gimble assembly away from the side of the vessel so as to suspend the pot over the surrounding water and away from the deck and the cabin and other enclosed areas. The inboard end of the support may be releasably mountable to a rod holder previously installed on a gunwale of the vessel.

A water injection system injects water drops for conversion into steam into an oven in a more controllable manner than existing systems, and more evenly distributes the steam within the oven. The water drops are isolated in a defined area with a drip plate where scale may accumulate. The drip plate may be easily cleaned of scale or may be easily replaceable.

A cooking appliance includes a frame that defines a cooking chamber, a steam generator coupled to the frame and configured to generate steam, and a steam supply port that is connected to the steam generator, that extends through a sidewall of the frame to the cooking chamber, and that is configured to guide steam from the steam generator to the cooking chamber. The steam supply port includes a first pipe having a first diameter, a second pipe located inside of the cooking chamber, the second pipe having a second diameter that is less than the first diameter, and a connection pipe configured to connect the first pipe to the second pipe.

The present application discloses a new steamer and steamer baskets that can be used with the new steamer. The new design provides a water-level window for observing the water level in the bottom tray of the steamer and an aperture for adding water to the bottom tray when the water level is low. Unlike a traditional multi-tier steamer in which food trays must be removed in sequence from top to bottom, the new design disclosed herein allows each streamer basket to be individually removed and placed.

A portable cooking apparatus including a frame, a grasping tool and a plurality of cooking implements is provided. The frame can transition between a planar configuration for use and a compact configuration for transport/storage. The frame can support one or more cooking implements simultaneously allowing for the separate cooking of foods at the same time using the same heat source. The plurality of cooking implements can be separated in an open configuration for use and are shaped to nest together in a compact configuration for storage/transport. The frame may be attached to a stand to vary the height of the height of the cooking implements above a heat source.

A heating cooker to manage surface and inside temperatures of food. A heating portion heats inside of a heating space where the food material is placed. At least one processor controls the heating portion to perform driving for high-temperature heating after performing driving for low-temperature heating. During the driving for low-temperature heating, the heating portion may heat the inside of the heating space such that an average increase velocity of a reference temperature of the food material is lower than an average increase velocity of the reference temperature of the food material during the driving for high-temperature heating. During the driving for high-temperature heating, the heating portion may heat the inside of the heating space such that an average increase velocity of the reference temperature of the food material is higher than the average increase velocity of the reference temperature of the food material during the driving for low-temperature heating.

The present disclosure relates to a steaming apparatus, and more particularly, to, a streaming apparatus in which, by spraying steam from a lateral portion of a transfer apparatus that transfers an object to be cooked, a steam input amount may be reduced and facility operation and maintenance costs may be saved.

A food processor combines steaming of food on a support, and blending. The support is rotated about the same shaft as the blender blade, to release the food on the support centrifugally so that it drops to the blender blade. This enables an automated process with optimized steaming and blending.