An adjustable sifting assembly for sifting granular food material includes a sleeve that is tapered thereby facilitating the sleeve to receive a granular food material such that the granular food material is urged toward a center of the sleeve. A plurality of screens is provided and a respective one of the screens is positionable in the sleeve. Each of the screens has a plurality of openings that is integrated into the screens thereby facilitating the screen that is positioned in the sleeve to sift the granular food material. In this way the screen that is positioned in the sleeve can remove dust and debris from the granular food material. The openings in each of the screens has a unique size with respect to a respective one of the screens thereby facilitating each of the screens to sift granular food items of varying sizes.

An adjustable sifting assembly for sifting granular food material includes a sleeve that is tapered thereby facilitating the sleeve to receive a granular food material such that the granular food material is urged toward a center of the sleeve. A plurality of screens is provided and a respective one of the screens is positionable in the sleeve. Each of the screens has a plurality of openings that is integrated into the screens thereby facilitating the screen that is positioned in the sleeve to sift the granular food material. In this way the screen that is positioned in the sleeve can remove dust and debris from the granular food material. The openings in each of the screens has a unique size with respect to a respective one of the screens thereby facilitating each of the screens to sift granular food items of varying sizes.

A cooking apparatus has a cooking chamber and a heating chamber adjacent the cooking chamber used for heating air laden with steam. Air and steam is circulated between the cooking chamber and the heating chamber, through a vent arrangement. A food support is provided for mounting in the cooking chamber, having at least perforated basket and a lid plate for mounting over the basket. This enables two different cooking characteristics, at different height in the cooking chamber.

A cooking apparatus has a cooking chamber and a heating chamber adjacent the cooking chamber used for heating air laden with steam. Air and steam is circulated between the cooking chamber and the heating chamber, through a vent arrangement. A food support is provided for mounting in the cooking chamber, having at least perforated basket and a lid plate for mounting over the basket. This enables two different cooking characteristics, at different height in the cooking chamber.

A steamer insert includes a circular tray having a plurality of apertures disposed therein. An upward conical funnel is disposed within the center of the tray. The tray is supported on a plurality of legs disposed upon an underside surface thereof.

A steamer insert includes a circular tray having a plurality of apertures disposed therein. An upward conical funnel is disposed within the center of the tray. The tray is supported on a plurality of legs disposed upon an underside surface thereof.

The present disclosure provides a strainer arrangement. The strainer arrangement comprises a first colander having a substantially rigid rim and at least one handle member with an aperture formed therein. The strainer arrangement also comprises a second colander having a substantially rigid rim and at least one handle member with a tab projecting from a bottom side thereof. The first colander and the second colander are of substantially same shape for stacking of the second colander into the first colander such that when stacked, the tab in the at least one handle member of the rim of the second colander engages with the aperture in the at least one handle member of the rim of the first colander for releasably locking the first colander and the second colander.

The present disclosure provides a strainer arrangement. The strainer arrangement comprises a first colander having a substantially rigid rim and at least one handle member with an aperture formed therein. The strainer arrangement also comprises a second colander having a substantially rigid rim and at least one handle member with a tab projecting from a bottom side thereof. The first colander and the second colander are of substantially same shape for stacking of the second colander into the first colander such that when stacked, the tab in the at least one handle member of the rim of the second colander engages with the aperture in the at least one handle member of the rim of the first colander for releasably locking the first colander and the second colander.

A ceramic deep-frying device capable of withstanding high temperatures and releasing far-infrared energy is made by grinding and mixing mullite, spodumene, energy ceramic material, ball clay, and kaolin clay into clay blank; molding the blank into ceramic green body; and sintering the green body at 1250-1320 C. for 18-24 hours. The device is completely immersed in the oil in a deep-frying vessel while leaving a gap between the device and heating pipe in the vessel or the inner bottom wall of the vessel, for enabling the oil to circulate through the through holes in the device due to temperature difference in the oil, causing the energy ceramic material to release anions and far-infrared rays that decrease van der Waals forces between oil molecules, and hence split, the oil molecules, thereby extending the service life of the oil, shortening the deep-frying time required, and lowering the oil content of deep-fried food.

A ceramic deep-frying device capable of withstanding high temperatures and releasing far-infrared energy is made by grinding and mixing mullite, spodumene, energy ceramic material, ball clay, and kaolin clay into clay blank; molding the blank into ceramic green body; and sintering the green body at 1250-1320 C. for 18-24 hours. The device is completely immersed in the oil in a deep-frying vessel while leaving a gap between the device and heating pipe in the vessel or the inner bottom wall of the vessel, for enabling the oil to circulate through the through holes in the device due to temperature difference in the oil, causing the energy ceramic material to release anions and far-infrared rays that decrease van der Waals forces between oil molecules, and hence split, the oil molecules, thereby extending the service life of the oil, shortening the deep-frying time required, and lowering the oil content of deep-fried food.