System and method for cooking-cooling food by immersion under forced and diffuse convection
First Claim
1. A system for cooking-cooling food by immersion under forced and diffuse convection comprising:
- at least one tank for housing the food to be cooked-cooled,filling means for filling said tank with a cooking or cooling liquid,emptying means for draining said cooking or cooling liquid from the tank,and heating means for heating the cooking liquid,wherein the tank comprises one lower region having first and second lower side walls and one upper region having first and second upper side walls; and
circulation means are provided for taking in cooking or cooling liquid from said lower region through at least one lower outlet located in a said first lower side wall and introducing it to said upper region through at least one upper inlet located in said first upper side wall and for taking in the cooking or cooling liquid from the upper region through at least one upper outlet located in said second upper side wall and introducing it to the lower region through at least one lower inlet located in said second lower side wall.
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Accused Products
Abstract
The invention relates to a system and method for the immersion cooking/cooling of food in diffused forced convection. The inventive system comprises: a tank for housing the food to be cooked/cooled, filling/emptying means for filling the vessel with a cooking or cooling liquid and emptying same, and heating means for heating the liquid. The tank comprises a lower region and an upper region, and circulation means which are intended: (i) to collect liquid from the lower region by means of various outlets in a first lower side wall and to introduce said liquid into the upper region through various inlets in a first upper side wall, and (ii) to collect liquid from the upper region by means of various outlets in a second upper side wall and to introduce said liquid into the lower region through various inlets in a second lower side wall, thereby generating diffused forced convection in a turbulent flow.
39 Citations
19 Claims
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1. A system for cooking-cooling food by immersion under forced and diffuse convection comprising:
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at least one tank for housing the food to be cooked-cooled, filling means for filling said tank with a cooking or cooling liquid, emptying means for draining said cooking or cooling liquid from the tank, and heating means for heating the cooking liquid, wherein the tank comprises one lower region having first and second lower side walls and one upper region having first and second upper side walls; and
circulation means are provided for taking in cooking or cooling liquid from said lower region through at least one lower outlet located in a said first lower side wall and introducing it to said upper region through at least one upper inlet located in said first upper side wall and for taking in the cooking or cooling liquid from the upper region through at least one upper outlet located in said second upper side wall and introducing it to the lower region through at least one lower inlet located in said second lower side wall. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19)
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Specification