An oven includes a cooking chamber, a cabinet at least partially surrounding the cooking chamber, and a water reservoir having a reservoir inlet and a reservoir outlet. The oven further includes a water fill assembly including an opening, a water-receiving cavity and a fill outlet from the water-receiving cavity, the water fill assembly defining a fluid flow path in from the opening and out through the fill outlet, a check valve in fluid communication with the fill outlet downstream of the fluid flow path defined by the water fill assembly, the check valve configured in a closed state under a force of gravity on at least a portion thereof and opening by a flow force of fluid out of the fill outlet and through the check valve, and a conduit connecting the check valve with the water reservoir inlet downstream of the fill outlet.

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.

A steamer accessory for steam-heating and/or steam-cooking food contained in a container carrying the steamer accessory, includes a steam generator including a steam production chamber connected to at least one steam distribution outlet provided in a lower part of the steam generator, the steamer accessory including a bearing surface intended to rest on the container. The bearing surface has an indentation providing a vent capable of bringing the inside of the container into communication with the outside of the container when the container is carrying the steamer accessory.

A steamer accessory for steam-heating and/or steam-cooking food contained in a container carrying the steamer accessory, includes a steam generator including a steam production chamber connected to at least one steam distribution outlet provided in a lower part of the steam generator, the steamer accessory including a bearing surface intended to rest on the container. The bearing surface has an indentation providing a vent capable of bringing the inside of the container into communication with the outside of the container when the container is carrying the steamer accessory.

A cooking appliance according to an embodiment of the present invention comprises: a case having a cooking chamber formed therein; a door for opening/closing a front opening of the case; a steam generation device mounted on the exterior of the case; and a steam supply pipe for connecting the steam generation device and the cooking chamber, wherein the steam generation device can comprise: a housing fixed to the case; a drawer provided so as to be able to be withdrawn from and put into the housing, and into which water for generating steam is filled; and a heating unit mounted on the lower surface of the drawer so as to heat the water filled inside the drawer.

A cooking appliance according to an embodiment of the present invention comprises: a case having a cooking chamber formed therein; a door for opening/closing a front opening of the case; a steam generation device mounted on the exterior of the case; and a steam supply pipe for connecting the steam generation device and the cooking chamber, wherein the steam generation device can comprise: a housing fixed to the case; a drawer provided so as to be able to be withdrawn from and put into the housing, and into which water for generating steam is filled; and a heating unit mounted on the lower surface of the drawer so as to heat the water filled inside the drawer.

A cooking adjustment system for a cooking appliance includes a body that defines a cooking cavity. A steam generator system is coupled to the body. The steam generator system is configured to inject steam into the cooking cavity. An air temperature sensor is disposed within the cooking cavity and configured to sense a dry bulb temperature. A food probe has multiple food temperature sensors. At least one of the food temperature sensors is configured to sense a surface temperature of a food item. A controller is communicatively coupled to the steam generator system, the air temperature sensor, and the food probe. The controller is configured to determine a wet bulb temperature utilizing the surface temperature of the food. The controller is configured to adjust relative humidity within the cooking cavity in response to at least one of the wet bulb temperature and the dry bulb temperature.

A cooking adjustment system for a cooking appliance includes a body that defines a cooking cavity. A steam generator system is coupled to the body. The steam generator system is configured to inject steam into the cooking cavity. An air temperature sensor is disposed within the cooking cavity and configured to sense a dry bulb temperature. A food probe has multiple food temperature sensors. At least one of the food temperature sensors is configured to sense a surface temperature of a food item. A controller is communicatively coupled to the steam generator system, the air temperature sensor, and the food probe. The controller is configured to determine a wet bulb temperature utilizing the surface temperature of the food. The controller is configured to adjust relative humidity within the cooking cavity in response to at least one of the wet bulb temperature and the dry bulb temperature.

A food steamer includes a base, a cooking container receivable by said base, a lid receivable atop said cooking container, a boiler housed within the base, a steam flow pathway extending from said boiler to said lid for directing steam generated by said boiler into said container through said lid, a control unit configured to control operation of said food steamer in response to a user input. The control unit is configured to automatically deactivate the boiler when the lid is removed from the cooking container.