An air-energy cooker cover and a multifunctional pressure cooker; the cooker cover and the cooker body form the main structure of the present invention; the cooker body comprises a base, a periphery, an outer pot and an inner pot; the air-fryer-type cover mainly comprises an upper cover, a heat insulation cover and a heating tube cover; the cold wind fan blades are used for promoting the air circulation, and facilitating the heat dissipation at the upper portion of the heat insulating cover, thereby ensuring a stable operation of the motor; the hot wind fan blades are used for promoting the air circulation in the cooker body, allowing the heating tube to better generate heat; the heat insulation cover can prevent the heat from dissipating so that more energy can be saved.

A pressure fryer includes a cooking vessel having a cooking well having a conical bottom and a substantially vertical sidewall extending upwardly from the conical bottom. A series of vertical fins are mounted to the sidewall and spaced from one another. A series of undulating fins are mounted between the vertical fins. The pressure fryer further includes filter system having a filter vessel having a body, an inlet, an outlet and a vent line. An outer basket is disposed in the body and an inner basket is disposed in the outer basket. Sidewalls of the outer and inner basket having openings therein. A filter media is disposed between the inner basket and the outer basket. A method for filtering used cooking oil in a pressure fryer is also disclosed.

The present disclosure provides a transfer cavity, a material supplying system and a cooking appliance. The transfer cavity has an inner cavity, and is provided with a material inlet, a material outlet and a fluid inlet, and the inner cavity communicates with the material inlet, the material outlet and the fluid inlet, wherein the fluid inlet is arranged on a bottom wall of the transfer cavity or a position on a side wall of the transfer cavity that is relatively close to the bottom wall of the transfer cavity. According to the transfer cavity provided by the solution, the air may approximately enter the transfer cavity from the bottom of the transfer cavity, thereby being conducive to lifting and dispersing a material by wind power, and avoiding the problem that it is difficult to drive and discharge the material due to the accumulation of the material in the transfer cavity. Therefore, complete discharge and no residue in the transfer cavity may be ensured, and the hygienic security of the product may be improved.

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.

A pot lid assembly comprises a pot lid, an electric motor assembly and a mixing apparatus. The electric motor assembly is fixed to the pot lid. The mixing apparatus includes a stirring rod and a plurality of stirring vanes. The electric motor assembly includes an electric motor. The electric motor includes a rotary shaft operatively connected with the stirring rod so that the electric motor can cause the stirring rod to rotate. The pot lid is configured to cover the pot body to form a closed cooking space. When the pot lid is removed from the pot body, the rotary shaft is disengaged from the stirring rod, and the mixing apparatus can stand in the cooking space of the pot body, with the stirring vanes serving as a support. The mixing apparatus remains in the cooking space of the pot body after the removal of the pot lid.

The present invention relates to a whole soybean curd production system having a heating device and a cooling device, and a method for producing whole soybean curd and, more specifically, to a whole soybean curd production system and a method for producing whole soybean curd, the whole soybean curd production system comprising: a heating device having a steam boiler formed to be opened and closed so as to enable inside thereof to be cleaned; and a cooling device having a cooling means formed from a Peltier element.

Disclosed in an embodiment of the present application is a mixing apparatus, mixing machine, and cooking utensil. A mixing apparatus that can be fitted to an electric motor assembly. The electric motor assembly is able to drive the mixing apparatus to rotate for mixing food ingredients. The mixing apparatus comprises a connection part, stirring rods extended from the connection part and stirring bars. The positions at which the stirring bars are fitted to the stirring rods can be adjusted based on the type and quantity of food ingredients to increase mixing uniformity.

A pressurized oven is provided having a fully sealed cavity, reduces heat lost, shortens cooking time and saves energy of oven operation. The pressurized oven includes a cavity component, a door assembly, heating elements and a control system that includes a relief valve on top of the cavity. The relief valve includes a valve weight and a venting stub, wherein the valve weight sits on the top of the venting stub. The valve weight disposed on top of the venting stub remains closed and the gas is not released when the pressure is not sufficient to lift the valve weight. When the pressure inside the oven is sufficient to lift the valve weight, the valve weight block is lifted to open the valve, the gas is released and the pressure is decreased. Once the pressure becomes less than the valve weight, the valve closes and gas is no longer released.

Methods and systems disclosed herein may be methods for rapidly increasing pressure in a pressure fryer cooking vessel during a cooking cycle. Such methods and systems may comprise determining whether a pressure output in the cooking vessel is closed. Such methods and system may also include determining a pressure of the cooking vessel, comparing the pressure of the cooking vessel to a predetermined optimal pressure to determine whether the pressure of the cooking vessel is less than the optimal pressure, and activating a filter pump configured to supply air from a drain pan into the cooking vessel in response to determining that the pressure output is closed and the pressure of the cooking vessel is less than the optimal pressure. Such methods and systems may further include deactivating the filter pump when the pressure within the cooking vessel is equal to or greater than the optimal pressure.

The present invention aims to provide a manufacturing method of instant rice which may be restored to edible rice simply by adding hot water. The method includes a first pressurized-steaming step for steaming raw material rice under pressure while the raw material rice is being agitated, and forming a gelatinized layer on a surface of the raw material rice, a hydration step for hydrating the raw material rice having the gelatinized layer formed on the surface, a tempering step for making moisture content of the hydrated raw material rice uniform, a second pressurized-steaming step for steaming the hydrated raw material rice under pressure while the raw material rice is being agitated, and gelatinizing the raw material rice to a center, a dehydration step for dehydrating the raw material rice that is gelatinized to the center, and an expansion step for expanding the dehydrated raw material rice.