A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

Provided is a rice cooker suitable for enzyme brown rice. The rice cooker (1) is provided with rice-cooking control details with via which the following steps are executed in the stated order: a softening step in which the temperature detected by a temperature detector (5) is kept in a range of 50 to 70 C. inclusive and contents of the rice cooker (1) are softened; a first heating step in which the temperature detected by the temperature detector (5) is kept in a range of 110 to 130 C. inclusive while the pressure in an inner pot part (2) is kept in a range of 1.8 to 2.2 atmospheres inclusive; a second heating step in which the temperature detected by the temperature detector (5) is raised so as to be higher than that in the first heating step and the temperature is kept in a range of 115 to 155 C. inclusive while the pressure in the inner pot part is kept in a range of 1.8 to 2.2 atmospheres inclusive; and a steaming step in which the contents are steamed for a prescribed period.

To enable a user to cook both in a pressure state and in a non-pressure state inside the inner pot and thus improve cooking quality and ease of use, the present invention provides an electric cooker including a main body in which an inner pot for accommodating food is installed; a lid coupled to the main body to be opened or closed, in which a passthrough portion is formed; a pressure converter communicating with the passthrough portion, in which a selectively opened/closed state for discharging steam inside the inner pot is maintained; and a pressure-responsive actuators communicating with the passthrough portion and selectively opened/closed depending on a pressure level inside the inner pot in a pressure cooking mode.

A digital pressure canner and related methods of operation that provide for improved safety and consistency during a food canning process by reducing temperature over and undershoot. The digital pressure canner includes a digital control operating with inputs from digital sensors to accurately control the canning temperature during the canning process. By reducing over and undershoot of canning temperatures, foods within the pressure canner are maintained at temperatures sufficient to kill any bacteria or microorganisms for the entire canning cycle. In order to verify operation of the digital canner at sufficient canning temperatures, mechanical safety devices, for example, a pressure relief valve can be utilized in conjunction with digital controllers and sensors to provide audible and visual feedback to a user during the canning process.

An ingredient feeding, cooking and heating system comprises a cooking cavity (100) formed by a hollow shell in a sealed manner and main cooking equipment arranged in the cooking cavity (100), the main cooking equipment comprises a wok device and an ingredient feeding device (2), a cooking area for accommodating the wok device is arranged at a middle portion of the interior of the cooking cavity (100), a feeding area for accommodating the ingredient feeding device (2) is arranged at an upper portion of the interior of the cooking cavity (100) and above the cooking area; the wok device comprises a wok (1), a furnace body device (13) adapted for bearing and heating the wok (1), and a wok rotating device (14) adapted for controlling the wok (1) to rotate. A full-closed cooking machine comprises the ingredient feeding, cooking and heating system.

A pressure fryer includes a cooking well having a conical bottom and a substantially vertical sidewall extending upwardly from the conical bottom. A series of vertical fins is mounted to the sidewall. The vertical fins are spaced from one another and a series of undulating fins are mounted between the vertical fins. A heat shield surrounds the cooking well and vertical and undulating fins. The heat shield has an upper wall extending to the cooking well and an outer cover that covers the heat shield and defines an exhaust gas chamber between the outer cover and the heat shield. The fryer includes a multi-shelf rack system and a lift operably connected to the multi-shelf rack system.

The present disclosure relates to a soup cooking control method for a pressure cooker, a pressure cooker, and a computer-readable storage medium. The method includes: a preheating and temperature-increasing stage, a medium-high temperature maintenance stage, a high pressure maintenance stage, and a decompression exhaust stage. The medium-high temperature maintenance stage includes: opening the pressure relief valve, to allow the pressure cooker to be in a non-closed state; controlling, under the non-closed state of the pressure cooker, the heating body to supply heat with a first preset heating power, and maintaining an internal temperature of the pressure cooker at a first preset temperature within a first preset duration. The present disclosure solves the problem that when the existing pressure cooker makes soup, insufficient oxidation of fat will cause large amounts of fat in the meat to dissolve, which affects people's health and the taste of the soup.

The present invention discloses a damping device, a cooker and a device having a damping structure, wherein the damping device is arranged between a main body and a cover body, comprising a rotary member fixed on the cover body; a fixed member fixed on the main body, the fixed member being a hollow body having openings at two ends, the rotary member being nested in the hollow body, one of the rotary member and an inner side wall of the hollow body being provided with a friction member, the other one being provided with an elastic piece; during the process of opening the cover body, the elastic piece is slidably fitted with the friction member and generates varying frictional resistance during sliding.

A method and apparatus for continuous pressure cooking product includes a pressure cooking section, an isolating chamber, and an output section. A first product and fluid valve is between the pressure cooking section and the isolating chamber. A second product and fluid valve is between the isolating chamber and the output section. A fluid valve is between a source of pressurized fluid and the isolating chamber. Product is provided to the pressure cooking section and cooked. The fluid valve is opened so that the isolating chamber becomes substantially the same pressure as the pressure cooking section. The first controllable product and fluid flow valve is opened and product enters the isolating chamber, and then closed to isolate product in chamber. The second controllable product and fluid valve is opened and product moves from the chamber to the output section. Then the second controllable product and fluid valve is closed.

An apparatus for removing non-condensable gases from a self-contained or closed loop steam generator is provided. The apparatus is connected to an appliance, which includes the self-contained or closed loop steam generator. The apparatus may be configured to include a control system connected to various portions of the apparatus to provide for automatic removable of non-condensable gases from the steam generator. However, it should be understood that the apparatus can be operated manually. The removal of non-condensable gases occurs prior to generating steam for a cooking process with the apparatus attached directly to the appliance, or with the apparatus configured as a separate unit.