A cooking system for cooking pasta; the system is configured to feed a given quantity of liquid water at a temperature of at least 50° C. to a container and to feed water vapour to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds.

A cooking system for cooking pasta; the system is configured to feed a given quantity of liquid water at a temperature of at least 50° C. to a container and to feed water vapour to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds.

A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50° C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.

A system for providing cooked food includes at least one container that stores an uncooked food product for dispensing of an aliquot of the uncooked food product; a source of milk; a source of steam; a mixing chamber configured to receive the milk and steam to increase the temperature of the milk and to dispense heated milk so that the heated milk contacts the dispensed aliquot of uncooked food product to cook the food product.

A system for providing cooked food includes at least one container that stores an uncooked food product for dispensing of an aliquot of the uncooked food product; a source of milk; a source of steam; a mixing chamber configured to receive the milk and steam to increase the temperature of the milk and to dispense heated milk so that the heated milk contacts the dispensed aliquot of uncooked food product to cook the food product.

An apparatus (1) for preparing foodstuffs accommodated in a vessel, the apparatus includes a steam-generating unit for generating steam, a steam-feeding unit connected to the steam-generating unit in a steam-conducting manner via a steam-supply line and having a steam probe containing at least one steam-discharging opening, and further includes a drive unit for adjusting the steam-feeding unit in translatory fashion, relative to a rinsing device (2) arranged beneath the steam-feeding unit and having a rinsing tray (3) and a rinse-water-application unit or spray nozzle (18), for rinsing the steam probe following foodstuff-preparation, wherein the rinsing tray (3) is connected to an outflow-line portion (13) for discharging dirty rinse water, wherein, on the rinsing tray (3), a drain funnel (10), which can be released from the rinsing tray (3) without any tools, for cleaning and/or changeover purposes and is sealed in relation to the rinsing tray (3), is secured to the outflow-line portion (13).

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.

A device (2) for preparing foods held in a vessel, in particular ready-cooked dishes, including a preparation chamber (4) for holding the vessel, a steam-generating assembly (10) for generating steam, including at least one first steam-conducting path (18) for conducting steam and at least one cold-fluid-conducting path (54) for conducting fluid which is colder than the steam, a steam supply unit (62) having at least one steam dispensing opening into the preparation chamber (4), which steam supply unit is connected to the at least one steam-conducting path (18) of the steam-generating assembly (10) for steam conduction, and a condensate supply unit (60) having at least one condensate dispensing opening into the preparation chamber (4), which condensate supply unit is connected to the steam-conducting path (18) of the steam-generating assembly (10) and to the cold-fluid-conducting path (54). According to the invention, the device (2) is designed to carry out preparation operation, in which the food held in the vessel can be prepared by means of the steam supply unit (62) so as to be ready for consumption, and to carry out a rinsing operation, in which the preparation chamber (4) can be cleaned by means of the condensate supply unit (60).

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.