A water bath system for cooking includes a conventional kitchen sink for 1) a dish washing mode of operation with heated water and 2) a sous vide cooking mode of operation, including a heating unit for heating water in the sink, a temperature sensor and a control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid in the kitchen sink at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath for sous vide cooking.

A water bath system for cooking includes a conventional kitchen sink for 1) a dish washing mode of operation with heated water and 2) a sous vide cooking mode of operation, including a heating unit for heating water in the sink, a temperature sensor and a control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid in the kitchen sink at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath for sous vide cooking.

A sous vide system including a container having an amount of liquid therein with at least first and second temperature zones, first and second temperature sensors for the first and second temperature zones and a control unit for maintaining the temperature of the liquid in the first and second temperature zones using heating and/or cooling units.

A sous vide system including a container having an amount of liquid therein with at least first and second temperature zones, first and second temperature sensors for the first and second temperature zones and a control unit for maintaining the temperature of the liquid in the first and second temperature zones using heating and/or cooling units.

A cooking rack system for placement in a container or kitchen sink, the cooking rack including spaced hollow members with openings therealong and spaced support members extending between the spaced hollow members along the lengths of the hollow members.

A cooking rack system for placement in a container or kitchen sink, the cooking rack including spaced hollow members with openings therealong and spaced support members extending between the spaced hollow members along the lengths of the hollow members.

A cooking system for cooking a product flow utilizing steam. A supply of steam is provided at a supply pressure that is regulated by a control unit to a regulated pressure. The supply of steam is provided to a plurality of steam injection cookers which are positioned within a product supply pipeline that receives a product flow. The product flow is cooked as the product flow passes through the product supply pipeline and the plurality of cookers. Each of the steam injection cookers includes a steam modulator that controls the amount of steam injected. By regulating the steam pressure and the steam modulator, the control unit can modify the amount of shear created within the product flow and control the temperature of the fluid. The cooking system further includes a clean-in-place system that can inject a cleaning solution into the steam supply pipeline and the plurality of steam injection cookers.

A water/liquid bath system for cooking includes a conventional kitchen sink, a heating unit for heating water in the sink, a temperature sensor and control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath.

A water/liquid bath system for cooking includes a conventional kitchen sink, a heating unit for heating water in the sink, a temperature sensor and control unit connected to the heating unit and responsive to the temperature of the liquid to maintain the liquid at a specific temperature for cooking food inside a cooking bag or container and immersed in the liquid bath.

A cooking system for cooking a product flow utilizing steam. A supply of steam is provided at a supply pressure that is regulated by a control unit to a regulated pressure. The supply of steam is provided to a plurality of steam injection cookers which are positioned within a product supply pipeline that receives a product flow. The product flow is cooked as the product flow passes through the product supply pipeline and the plurality of cookers. Each of the steam injection cookers includes a steam modulator that controls the amount of steam injected. By regulating the steam pressure and the steam modulator, the control unit can modify the amount of shear created within the product flow and control the temperature of the fluid. The cooking system further includes a clean-in-place system that can inject a cleaning solution into the steam supply pipeline and the plurality of steam injection cookers.