Steam cooking apparatus

• US 4,316,447 A
• Filed: 12/03/1979
• Issued: 02/23/1982
• Est. Priority Date: 12/03/1979
• Status: Expired due to Term

• Current Assignee: Dave O. Foreman
• Original Assignee: Dave O. Foreman
• Inventors: Foreman, Dave O.
• Primary Examiner(s): Scott, Samuel
• Assistant Examiner(s): Green, Randall L.
• Application Number:
  US06/099,842
• Time in Patent Office: 813 Days
• Field of Search: 126/348, 126/369.2, 126/369.1, 126/369, 126/375, 126/376, 126/377, 126/378, 126/381, 126/382, 126/389, 220/428, 219/440, 165/185, 99/347, 99/532, 99/533, 99/467, 99/483
• US Class Current: 126/369
• CPC Class Codes: A47J 27/04 for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels steam-heated vessels for hotels, restaurants or canteens A47J27/16
• CPC Class Codes: Y10S 220/912 Cookware, i.e. pots and pans

Abstract

A food container apparatus for use in combination with a pressure cooker which enables food to be cooked with steam, while concurrently the food is browned on the upper surface thereof. The food container apparatus is received within an upwardly opening pressure cooker, with there being a boiler formed between the bottom of the food container and the bottom of the pressure cooker, and a vapor space formed between the top of the food container and the lid of the pressure cooker. An annular area is formed about the outer periphery of the food container and communicates the vapor chamber with the boiler so that steam generated at the bottom of the pressure cooker flows towards the vapor chamber in heat transfer relationship respective to the food container, and is exhausted through the pressure regulator located in the lid. A heavy heating plate at the top of the food container prevents condensation of steam from admixing with the contents thereof, and at the same time provides a heat sink. The lid is preheated to a suitable elevated temperature prior to being placed into position at the upper end of the food container, thereby providing sufficient radiant heat to brown the upper surface of the food contained within the food container, thereby rendering the food more appetizing and tasteful. The heat sink is apertured so that heating rods can be placed therein whenever it is necessary to transfer additional heat into the center of the food mass contained within the food container.

Claims

1. In a pressure cooker having an upwardly opening cooker body to which there is removably affixed a lid, with seal means between the lid and body to provide a sealed enclosure, and a pressure regulator means by which the pressure within the sealed enclosure is regulated to a value above ambient, the improvement comprising:

an upwardly opening food container of a size to be received within said body, such that an annulus is formed between the body and the container;

means supporting the container bottom in spaced relationship respective to the bottom of the body to form a boiler therebetween;

a cover plate removably received at the upper end of said container for closing the opening in said container;

said cover plate, said container, and said lid jointly form a vapor space above said cover plate;

said cover plate is a relatively thick heating plate which forms a heat sink so that the plate can be preheated to a temperature above 400°

F. and subsequently placed into position whereupon the upper surface area of any food contained within the food container is heated;

said cover plate is provided with a plurality of apertures;

an elongated heat conducting rod received through each of said apertures, such that one marginal end of said rod is disposed within said vapor space and the other marginal end thereof is disposed within said container;

whereby water can be placed within the boiler, the bottom of the cooker body elevated in temperature to cause the boiler to form steam, whereupon the steam flows up through the annulus, into the vapor space, and is exhausted through the pressure regulator to ambient without condensing onto the heated cover plate.

2. The improvement of claim 1 wherein said cover plate has a peripheral edge portion which is inwardly spaced from the sidewall of the container, thereby leaving an annular area between the plate and the container;

radially spaced support members formed about the plate member which engage the upper edge of the cooker body and supports the plate, thereby reducing the rate by which heat is transferred from the cover plate into the container.

3. In a pressure cooker having an upwardly opening cooker body to which there is removably affixed a lid, with seal means between the lid and body to provide a sealed enclosure, and a pressure regulator means by which the pressure within the sealed enclosure is regulated to a value above ambient, the improvement comprising:

an upwardly opening food container of a size to be received within said body, such that an annulus is formed between the body and the container;

means supporting the container bottom in spaced relationship respective to the bottom of the body to form a boiler therebetween;

a cover plate removably received at the upper end of said container for closing the opening in said container;

said cover plate, said container, and said lid jointly form a vapor space above said cover plate;

said cover plate is a relatively thick heating plate which forms a heat sink so that the plate can be preheated to a temperature above 400°

F. and subsequently placed into position whereupon the upper surface area of any food contained within the food container is heated;

said cover plate has a peripheral edge portion which is inwardly spaced from the sidewall of the container, thereby leaving an annular area between the plate and the container;

radially spaced support members formed about the plate member which engage the upper edge of the cooker body and supports the plate, thereby reducing the rate by which heat is transferred from the cover plate into the container;

whereby water can be placed within the boiler, the bottom of the cooker body elevated in temperature to cause the boiler to form steam, whereupon the steam flows up through the annulus, into the vapor space, and is exhausted through the pressure regulator to ambient without condensing onto the heated cover plate.

4. The improvement of claim 3 wherein said cover plate is provided with a plurality of apertures;

an elongated heat conducting rod received through each of said apertures, such that one marginal end of said rod is disposed within said vapor space and the other marginal end thereof is disposed within said container.

5. In a pressure cooker having an upwardly opening cooker body and a lid removably affixed to the opening, wherein the lid sealingly engages the upper end of the cooker body to hermetically seal the enclosure from the ambient, and a pressure regulator means by which the temperature of the enclosure can be regulated;

the combination with said pressure cooker of a food container;

said food container is upwardly opening and of a size to be received within said cooker body to leave an annulus between said cooker body and said food container;

means forming a boiler space between the bottom of the cooker body and the bottom of the food container;

means forming a vapor space between the top of the cooker body and the top of the food container;

a cover plate which removably covers the opening in the food container, and means forming an opening through which vapor can escape from the interior of the food container;

said cover plate is a relatively thick heating plate which forms a heat sink so that the plate can be preheated to a temperature above 400°

F. and placed into position on the food container to heat the upper surface area of any food contained within the food container and to prevent condensation of steam from entering the food container;

said cover plate is provided with a plurality of apertures, an elongated heat conducting rod received through each said aperture, each said rod has one marginal end thereof disposed within said vapor space and the other marginal end thereof disposed within said container so that any food stored within the food container is elevated in temperature;

whereby water is placed in the boiler and heated to the boiling point, steam flows up the annular area to the vapor space, thereby heating the entire food container.

6. The combination of claim 5 wherein said cover plate has a peripheral edge portion which is spaced from the sidewall of the container, thereby leaving an annular area between the plate and the container;

radially spaced support members formed about the plate member which engage an upper part of the cooker body and supports the plate, thereby reducing the rate of heat transfer from the plate into the container.

7. In a pressure cooker having an upwardly opening cooker body and a lid removably affixed to the opening, wherein the lid sealingly engages the upper end of the cooker body to hermetically seal the enclosure from the ambient, and a pressure regulator means by which the temperature of the enclosure can be regulated;

the combination with said pressure cooker of a food container;

said food container is upwardly opening and of a size to be received within said cooker body to leave an annulus between said cooker body and said food container;

means forming a boiler space between the bottom of the cooker body and the bottom of the food container;

means forming a vapor space between the top of the cooker body and the top of the food container;

a cover plate which removably covers the opening in the food container, and means forming an opening through which vapor can escape from the interior of the food container;

said cover plate is a relatively thick heating plate which forms a heat sink so that the plate can be preheated to a temperature above 400°

F. and placed into position on the food container to heat the upper surface area of any food contained within the food container and to prevent condensation of steam from entering the food container;

said cover plate is provided with a plurality of apertures, an elongated heat conducting rod received through each said aperture, each said rod has one marginal end thereof disposed within said vapor space and the other marginal end thereof disposed within said container so that any food stored within the food container is elevated in temperature;

whereby water is placed in the boiler and heated to the boiling point, steam flows up the annular area to the vapor space, thereby heating the entire food container.

8. The combination of claim 7 wherein said cover plate is provided with a plurality of apertures, an elongated heat conducting rod received through each said aperture, each said rod has one marginal end thereof disposed within said vapor space and the other marginal end thereof disposed within said container so that any food stored within the food container is elevated in temperature.

9. The combination of claim 7 wherein said cover plate is a relative thick mass of metal which can store a relative large amount of heat, said cover plate has a peripheral edge portion which is spaced from the sidewall of the container, thereby leaving an annular area between the plate and the container;

radially spaced support members formed about the plate member which engage an upper edge portion of the cooker body and supports the plate, thereby reducing the rate of heat transfer from the plate into the body;

whereby when said cover plate is heated above the temperature of the water in the boiler, and placed on the container, steam condensation is prevented from accumulating in proximity of the vapor space and therefore water will not comingle with any food which may be contained within the container.