A steam chamber has enhanced planarity of its cooking surface, and a method for making the same via friction welding is provided. An array of stays within the steam chamber are friction welded to the undersurface of the upper plate, opposite the cooking surface, thus minimizing the heat affected zone and distortion of the cooking surface as compared, for example, to arc welding. A lower plate includes an array of holes sized and configured to be engaged by the array of stays, and is then welded to the array of stays via plug welds or rosette welds at the hole/stay junction. The resulting steam chamber preserves a high level of planarity in the cooking surface, while allowing the use of a relatively thin top plate for thermal and cooking efficiency.
B23K 20/12 - Non-electric welding by applying impact or other pressure, with or without the application of heat, e.g. cladding or plating the heat being generated by frictionFriction welding
A griddle system including a height adjuster setting the gap between the upper platen of an upper platen assembly and a lower platen in a closed position of the upper platen is disclosed.
A griddle system includes one or more of a variety of performance-enhancing structures and functions. For example, an adjustable latching mechanism may provide for mechanical advantage when closing the griddle, particularly when the griddle is used to compress food items. An adjustable electromagnet and adjustable ferrous plate may cooperate to help hold the griddle in the closed position. The griddle may also feature a heated upper platen with efficient and robust cable routing features.
An improved fluid level sensor includes a radially magnetized magnet integrated into a float, and a Hall sensor adapted to monitor the magnet field emitted from the magnet. This arrangement provides a continuously variable signal across a range of travel, such that a controller receiving the signal can produce precise fluid level measurements and detect operational states of an associated device based on fluid behavior. In addition, the present fluid level sensor is suitable for use in harsh service environments, both because it is physically resilient to fouling, and because the controller is capable of detecting fouling by sensor behavior. In the context of a steam cooker, the present fluid level sensor can also sense low-water, overfill and fouling conditions, while remaining relatively insensitive to food residue, water scale buildup, corrosion and foaming.
G01F 23/62 - Indicating or measuring liquid level or level of fluent solid material, e.g. indicating in terms of volume or indicating by means of an alarm by floats using elements rigidly fixed to, and rectilinearly moving with, the floats as transmission elements using magnetically actuated indicating means
G01D 5/14 - Mechanical means for transferring the output of a sensing memberMeans for converting the output of a sensing member to another variable where the form or nature of the sensing member does not constrain the means for convertingTransducers not specially adapted for a specific variable using electric or magnetic means influencing the magnitude of a current or voltage
A47J 27/04 - Cooking-vessels for cooking food in steamDevices for extracting fruit juice by means of steam
A47J 27/16 - Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A cooking device has improved operator interface features, including a counterbalance mechanism operable to retain an upper platen in predetermined open and closed positions, and a non-stick sheet retention feature designed to prevent sagging of a Teflon or other non-stick sheet of material at an upper cooking surface.
An improved fluid level sensor includes a radially magnetized magnet integrated into a float, and a Hall sensor adapted to monitor the magnet field emitted from the magnet. This arrangement provides a continuously variable signal across a range of travel, such that a controller receiving the signal can produce precise fluid level measurements and detect operational states of an associated device based on fluid behavior. In addition, the present fluid level sensor is suitable for use in harsh service environments, both because it is physically resilient to fouling, and because the controller is capable of detecting fouling by sensor behavior. In the context of a steam cooker, the present fluid level sensor can also sense low-water, overfill and fouling conditions, while remaining relatively insensitive to food residue, water scale buildup, corrosion and foaming.
G01F 23/62 - Indicating or measuring liquid level or level of fluent solid material, e.g. indicating in terms of volume or indicating by means of an alarm by floats using elements rigidly fixed to, and rectilinearly moving with, the floats as transmission elements using magnetically actuated indicating means
G01D 5/14 - Mechanical means for transferring the output of a sensing memberMeans for converting the output of a sensing member to another variable where the form or nature of the sensing member does not constrain the means for convertingTransducers not specially adapted for a specific variable using electric or magnetic means influencing the magnitude of a current or voltage
A47J 27/04 - Cooking-vessels for cooking food in steamDevices for extracting fruit juice by means of steam
A47J 27/16 - Cooking-vessels for use in hotels, restaurants, or canteens heated by steam
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A griddle system includes one or more of a variety of performance-enhancing structures and functions. For example, the griddle system may include a set of sensors and a latch mechanism to provide a closed and locked platen configuration which can be controlled according to a cooking routine controlled by a controller. A counterbalance assembly may be provided to minimize the effort required to pivot a base frame and cooking attachment between their open and closed configurations. A pullback linkage may be provided to draw a pivotable cooking attachment up at its distal portion when the base frame is pivoted open, creating extra space for placement of food items at the distal portion of the cooking surface. The cooking attachment may include provisions for self-leveling when closed, in order to apply even pressure to food items having varying thicknesses. Height adjusters may be provided to expand or contract the cooking space.
A vertically adjustable upper platen is useable with, e.g., a clamshell-type steam griddle, in which the vertical position of the upper cooking surface can be precisely and repeatably controlled. The upper platen includes a vertical adjustment mechanism which utilizes multiple mechanical reductions to facilitate rapid and precise adjustments of the vertical platen position in small increments, while retaining traditional and cost-effective control mechanisms and motors. The vertically adjustable platen may also include a leveler assembly which allows the upper platen to self-adjust into a level orientation relative to the lower platen when the upper platen is lowered into contact with the lower platen, and then hold the level orientation when the upper platen is raised to create a cooking space between the upper and lower cooking surfaces. The steam griddle may further include a counterweight system functionally connected at a pivot connection between the moveable upper platen assembly and the stationary lower platen assembly, which is operable to automatically pivot the upper platen assembly into its open configuration and selectively hold the upper platen assembly in its closed configuration.
A collection of cooking devices are modularly attachable to a common base frame. For example, a searing device can be selectively attached to a pivotable handle assembly, such that the handle and searing device are moveable between a sear position and a raised position relative to the griddle. The searing mechanism of the present disclosure is sized to provide a sear surface capable of searing multiple items of food simultaneously. The searing device may be removed from the base frame without tools, and other griddle attachments may be installed in its place to modularly alter the function of the griddle. The pivotable attachment point may provide a forward-bias balance such that the griddle provides even pressure on food items even as griddle attachment is raised and lowered, while also avoiding a sudden release of steam and/or heat in the direction of the operator upon raising the handle.
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
Accessories for food service equipment, namely, food press for pressing, shaping, forming, cooking, steaming, searing, warming, and melting meats and protein substitutes, poultry, cheese, and grain-based foods that attaches to commercial flat-top grills, griddles and planchas for use in commercial kitchens
Commercial grade kitchen appliances, namely, electric and gas food steamers, electric and gas griddles, cooking ovens, electric and gas skillets, and electric and gas kettles
A method and apparatus for filling a steam chamber. In one exemplary embodiment, a steam chamber is placed in selective communication with a vacuum pump and a heat transfer medium, such as a source of deaerated water. The steam chamber is then placed in communication with the vacuum pump, which draws a vacuum on the steam chamber and begins removing air from the interior thereof. Once a sufficient vacuum has been drawn on the steam chamber and substantially all of the air removed therefrom, the steam chamber may be placed in communication with the heat transfer medium. In one exemplary embodiment, the heat transfer medium is deaerated water. A predetermined amount of heat transfer medium is then allowed to fill the steam chamber. Once the predetermined amount of deaerated water has been received within the steam chamber, a steam chamber may be sealed.
A coupling device for attaching an external heat source to a high-throughput steam cooker enables the steam cooker to be used with a wide variety of heat sources and fuels. The coupling device includes a heat flow chamber that provides efficient, effective heat transfer from the heat source to a heat sink in thermal communication with the steam cooker, thereby facilitating steam generation in a steam cooker assembly. The heat source may be a liquid-fueled heat source to facilitate transport and storage of fuel to remote locations.
A user-manipulable apparatus uses a steam generator responsive to pressure while also allowing the user to increase or decrease cooking speed, water consumption and energy efficiency of a steam cooker as desired. In one exemplary embodiment, a steam cooker includes a variable-area vent orifice and a steam generator responsive to pressure in the cooking chamber. If the pressure in the cooker is lower than desired, more steam is generated until the pressure reaches a predetermined set point. If the pressure is higher than desired, steam generation is slowed or stopped until the pressure lowers to a predetermined set point.
The present invention relates to a method and apparatus for directing steam distribution in a steam cooker. In one exemplary embodiment, steam is directed through a steam cooker by a plenum that is in fluid communication with a steam chamber. As steam is generated within the steam chamber, the steam fills the chamber where it is directed to the plenum. In one exemplary embodiment, the plenum is formed to extend vertically along an interior wall of the steam cooker. In one exemplary embodiment, the plenum is defined between an interior wall of the steam cooker and a steam distributor that has a plurality of openings formed therein. The openings in the steam distributor allow for steam rising within the plenum to exit into the cooking chamber by passing through the openings. A pressure switch may be utilized to turn off the steam generator in the steam cooker.
A method and apparatus for filling a steam chamber. In one exemplary embodiment, a steam chamber is placed in selective communication with a vacuum pump and a heat transfer medium, such as a source of deaerated water. The steam chamber is then placed in communication with the vacuum pump, which draws a vacuum on the steam chamber and begins removing air from the interior thereof. Once a sufficient vacuum has been drawn on the steam chamber and substantially all of the air removed therefrom, the steam chamber may be placed in communication with the heat transfer medium. In one exemplary embodiment, the heat transfer medium is deaerated water. A predetermined amount of heat transfer medium is then allowed to fill the steam chamber. Once the predetermined amount of deaerated water has been received within the steam chamber, a steam chamber may be sealed.
