Examples of a pre-cooked instant food products and a process for preparing such food products are described. The process comprises the steps of i) steaming the food product for pre-determined time; ii) immersing the steamed food product in a high concentration cooled brine solution; iii) removing excess water from the surface of the food product; iv) packing a pre-determined amount of the food product into a container and sealing such container, and v) storing the containers of pre-cooked instant food products at temperatures of 2° C. or lower. The container is made of a material safe for keeping food products and is able to withstand temperatures higher than 90° C. The surface of the food product is coated with the salt from the brine solution to preserve it.

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 dispenser of a machine for cooking a dose of pasta in a container has a nozzle body, which has at least a first opening in fluidic communication with a steam supply channel and at least a second opening in fluidic communication with a hot water supply channel; and a lid arranged around the nozzle body and configured to close the container.

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).

An automated one touch cooker device that automatically cooks food items in a pot and the same pot can be used as a serving container. The automated one touch cooker comprises of a cooking vessel, a water reservoir and a body frame wherein the cooking vessel is used for cooking a food item, the water reservoir holds fresh water for cooking, and the body frame houses the water reservoir and the cooking vessel. The body frame further holds a water pump, a water heater, and other elements required to run the cooker device.

An apparatus for cooking noodles is disclosed herein. The apparatus permits a user to cook lasagna noodles safely and effectively, while minimizing danger and minimizing the amount of work that the user must perform. More specifically, the apparatus of the present invention is for a sleeve with an interior pocket that can accommodate a lasagna noodle. Once a noodle is placed within the sleeve, the sleeve can be placed in a pot of boiling water to cook the noodle. The sleeve ensures that the noodle cooks appropriately in a variety of different pots, including smaller pots without causing the noodle to break. Moreover, the sleeve prevents the noodles form sticking to each other and to the pot. Once cooked, the noodles may be easily removed from the sleeve for consumption or additional preparation.

An automatic dish serving system that can be applied to various dishes and can save space and can achieve automation is provided. An automatic dish serving system according to the embodiment of the present invention capable of cooking multiple types of dishes according to a customer's order is characterized in that the system comprises: a boiler for boiling noodles according to the order; a heating device provided adjacent to the boiler for heating a cooking container; a supplying device for supplying an ingredient, which is to be added to the noodles, to the cooking container; and a moving device capable of moving the cooking utensil, and the moving device can move the cooking container to at least a position at which an ingredient is supplied from the supplying device, a position at which a cooking container is heated by the heating device, and a position at which boiled noodles are received from the boiler, and the heating device can at least heat and cook an ingredient that is supplied from the supplying device to the cooking container according to the order.

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 cooking and draining system includes: a vessel including a bottom and an upstanding side wall forming an interior region of the vessel and an opening opposite the bottom of the vessel, the vessel further including: a heating element located in one of the bottom and the side wall; a valve located in one of the bottom and the side wall, the valve selectively controlling outflow of fluid from the interior region of the vessel; a lid selectively sealing the opening opposite the bottom of the vessel; and a base selectively coupled to the vessel and selectively causing the heating element to heat the interior region of the vessel.

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.