According to the present invention, there is provided an air-frying cooker (1) comprising: a cooking chamber (20); a food receiving container (5) in the cooking chamber (20) having a permeable bottom wall (9); a heater (19) for heating air in the cooking chamber (20); a fan (18) for circulating a flow of hot air in the cooking chamber (20) to cook the food; and a system (13) to maintain a predetermined level (LI) of water in the cooking chamber (20) during cooking. The predetermined level (LI) is disposed between a base (11) of the cooking chamber (20) and the bottom wall (9) of the food container (5).

A steam cooker includes a main body which includes an upper wall, a lower wall, side walls, and a rear wall, a cavity formed by the upper wall, the lower wall, side walls and the rear wall, a steam generator to generate steam, and a supply pipe to connect the steam generator and the cavity to supply the generated steam into the cavity. The supply pipe includes a first supply pipe which includes a first end connected to the steam generator and a second end, and a second supply pipe includes a first end connected to the upper wall of the cavity and a second end to be connected to the second end of the first supply pipe, and includes a condensation water guide portion formed to be inclined to prevent condensation water generated therein from being introduced into the cavity when the generated steam is supplied into the cavity.

An apparatus such as a domestic oven incorporates an induction motor which drives a fan. The temperature of the circulating gas and the slip of the rotor, coupled to the fan, are used to determine the humidity of gas within the oven. The temperature of the stator coil is also taken into account. The fan is driven with relatively high torque to maximize the signal to noise ratio. The fan may be provided as the main fan or as a secondary fan dedicated to humidity measurement. In either case the fan has a long operational lifetime.

A process and apparatus for heating an oven using nebulized water particles and compressed air including the steps of heating water contained in reservoir that is located outside of a cooking chamber by transferring water within the reservoir through a water heater to reach a desired end point temperature that is less than boiling, heating compressed air by sending compressed air through an air heater that is submerged within the water of the reservoir, conveying the heated water and the heated compressed air to a nebulizer, nebulizing the heated water into heated water particles and introducing the heated water particles into the cooking chamber via the heated compressed air.

A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.

A water receiving member is reduced in size and is therefore made difficult to visually recognize. A cooking device (1) includes a main body (11), a front door (12), and a waste receiving member (41). The front door (12) has a water droplet restraining part (33) provided on a lower portion of an inner surface of the front door (12) which inner surface faces the heating room (13). While the front door (12) is closed, the water droplet restraining part (33) protrudes diagonally downwardly or horizontally from the inner surface of the front door (12) toward a rear side of the main body (11).

A steam cooking system includes a first steam cooking cavity, a second steam cooking cavity and a steam generator. The steam generator includes a steam outlet for selectively feeding steam to one or both of the first steam cooking cavity and the second steam cooking cavity, the outlet selectively connectable to feed steam to the first steam cooking cavity and/or the second steam cooking cavity via a valved fluid path. The valved fluid path includes a main supply valve, a first valve and a second valve configured and controllable to assure that the steam generator outlet is always connect to atmosphere by one or more paths.

A cooking oven has a cooking cavity and a steam generating system. The steam generation system includes a water reservoir received and support in a reservoir-receiving space of a reservoir rack inside the cooking cavity. Thermal energy is provided to the water reservoir by a heater inside the cooking cavity. The heater can include thermal block made of a thermally conductive material in thermal communication with a heating element. The heater can be positioned such that it intimately contacts the water reservoir to deliver thermal energy thereto to convert water contained therein to steam, which can be used to cook a food item inside the cooking cavity.

Cooking is performed to serve tasty food by appropriately managing moisture of an object to be cooked without burning the surface thereof. A box-shaped housing, a cooking cavity for accommodating an object to be cooked, the cooking cavity being arranged within the housing, an upper-face heater and a lower-face heater arranged in the cooking cavity, a boiler arranged within the cooking cavity, a water tray formed outside the cooking cavity and into which a given amount of water that is entirely evaporated in a given steaming time is poured, a water guide passage within the housing, the water guide passage into which water is supplied from the water tray to the boiler; and a control unit for causing an operation to generate steam from the boiler to be performed for at least a steaming time from when cooking starts are provided.

A food preparation device synchronizes multiple zones or compartments that each have independent settings. The multiple zones have a synchronized finish so that the food preparation for each of the zones finish at substantially the same time. The synchronized finish may be calculated based on the different settings for each of the zones. A preheating phase for a zone can be modified by temperature or time. The synchronization may also be modified based on any interruptions to either zone to maintain the synchronized finish.