A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

Pasta cooking appliance (1) comprising: a self-supporting cabinet (2); an open-top cooking basin (3) which is recessed on the top of the cabinet (2) and is dimensioned to contain several liters of water; heating device (4) which is adapted to selectively heat up the water contained in the cooking basin (3) so as to bring the same water to boil; an overflow drain line (15) which is structured to drain out of the cooking basin (3) the water exceeding a given maximum level (l) inside the cooking basin (3); a sensor device (20) capable of determining when a boil-over phenomenon is taking place in the cooking basin (3); and an electronic control unit (21) which communicates with said sensor device (20) and is adapted to control the heating device (4) for selectively reducing the heat-output of the same heating device (4) when a boil-over phenomenon is taking place in the cooking basin (3).

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 sous-vide cooking device is an integrated appliance that includes a refrigerated food storage compartment, a cooking tank, a heating feature to heat the liquid held in the cooking tank, a refrigeration device to maintain a refrigerated temperature in the food storage compartment, and a controller to provide automated operation of at least some functionality of the sous-vide cooking device. The cooking device may automatically dispense a food item from the food storage compartment into the cooking tank based on a pre-determined schedule. The appliance may be sized sufficiently small to fit on a typical kitchen counter in a residential home.

A sous-vide cooking device is an integrated appliance that includes a refrigerated food storage compartment, a cooking tank, a heating feature to heat the liquid held in the cooking tank, a refrigeration device to maintain a refrigerated temperature in the food storage compartment, and a controller to provide automated operation of at least some functionality of the sous-vide cooking device. The cooking device may automatically dispense a food item from the food storage compartment into the cooking tank based on a pre-determined schedule. The appliance may be sized sufficiently small to fit on a typical kitchen counter in a residential home.

An automated sous vide rethermalization and finishing system includes a refrigerated compartment configured to store laminated sous vide food product; a sous vide food product rethermalization channel, operatively connected to the refrigerated compartment, configured to guide conveyance of laminated sous vide food product from said refrigerated compartment; a delamination system, operatively connected to the refrigerated compartment and the sous vide food product rethermalization channel, configured to delaminate laminated sous vide food product; and a sous vide food product finishing system, operatively connected to the sous vide food product rethermalization channel, configured to create a Maillard reaction upon a delaminated sous vide food product.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

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.