A machine for cooking a dose of pasta in a container has a hot water supply pipe to selectively inject hot water into the container above the dose of pasta; a steam supply pipe to selectively inject steam into the container independently of the water injection; and a dispenser comprising at least one first nozzle connected to the hot water supply pipe to deliver hot water into the container and at least one second nozzle connected to the steam supply pipe to deliver steam into the container.

A machine for cooking a dose of pasta in a container has a hot water supply pipe to selectively inject hot water into the container above the dose of pasta; a steam supply pipe to selectively inject steam into the container independently of the water injection; and a dispenser comprising at least one first nozzle connected to the hot water supply pipe to deliver hot water into the container and at least one second nozzle connected to the steam supply pipe to deliver steam into the container.

Systems and methods are disclosed that include providing a cooking system that comprises a burner assembly and a heat exchanger submerged in a vessel. The burner assembly includes a high velocity burner and a low velocity burner, the high velocity burner configured to provide the necessary high velocity, volumetric flowrate through a fluid duct of the heat exchanger that includes a plurality of compactly-arranged, alternatingly-disposed vertical and horizontal tubes passing through the fluid duct, and the low velocity burner configured to significantly reduce and/or substantially eliminate “lift off” that could result from operation of only the high velocity burner. The heat exchanger is submerged in the vessel with the tubes of the heat exchanger open to the vessel to allow ingress and egress of a fluid contained within the vessel.

A system for cooling and/or heating one or more articles such as a tumble chiller is disclosed. The system comprises a reservoir 20 configured to contain a cooling and/or heating liquid 22, and a belt conveyor system. The belt conveyor system is configured in a first mode of operation to cause one or more articles to be tumbled within the reservoir 20, and in a second mode of operation to cause the one or more articles to be removed from the reservoir 20.

Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.

A compression chamber for a compression type ramen cooker is capable of cooking ramen by compression by blocking a discharge of air in a cooking container while cooking ramen. The compression chamber includes a lid, a chamber container having an upper portion on which the lid is mounted and a bottom surface to which the cooking container is coupled to seal the cooking container, a heater installed through the lid and mounted inside the chamber container to heat the water stored in the chamber container, a supply valve unit installed through the lid to supply water to the inside of the chamber container, a discharge valve unit installed through the lid to supply water in the chamber container to the cooking container, and a vapor discharge unit on a lower side of the chamber container to discharge compressed steam inside the cooking container.

A compression chamber for a compression type ramen cooker is capable of cooking ramen by compression by blocking a discharge of air in a cooking container while cooking ramen. The compression chamber includes a lid, a chamber container having an upper portion on which the lid is mounted and a bottom surface to which the cooking container is coupled to seal the cooking container, a heater installed through the lid and mounted inside the chamber container to heat the water stored in the chamber container, a supply valve unit installed through the lid to supply water to the inside of the chamber container, a discharge valve unit installed through the lid to supply water in the chamber container to the cooking container, and a vapor discharge unit on a lower side of the chamber container to discharge compressed steam inside the cooking container.