Dry steam ovens

• US 9,149,058 B2
• Filed: 01/16/2013
• Issued: 10/06/2015
• Est. Priority Date: 01/16/2013
• Status: Expired due to Fees

• Current Assignee: Elwha LLC (Intellectual Ventures LLC)
• Original Assignee: Elwha LLC (Intellectual Ventures LLC)
• Inventors: Bilet, Maxime Jean Jerome, Hyde, Roderick A., Ishikawa, Muriel Y., Kare, Jordin T., Myhrvold, Nathan P., Pan, Tony S., Peterson, Nels R., Petroski, Robert C., Tegreene, Clarence T., Wood, Lowell L. Jr., Wood, Victoria Y. H., Young, Christopher Charles
• Primary Examiner(s): BECKER, DREW E
• Application Number:
  US13/742,982
• Publication Number:
  US 20140199455A1
• Time in Patent Office: 993 Days
• Field of Search: 426231-233, 426510-511, 426/523, 99325-330, 99331-333, 994/68, 994/73, 99477-479, 219/401, 126 20- 202
• US Class Current: 1/1
• CPC Class Codes: A23L 5/13 using water or steam
• CPC Class Codes: A47J 2027/043 for cooking food in steam
• 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: A47J 27/16 heated by steam
• CPC Class Codes: F24C 7/085 on baking ovens

Abstract

A method of cooking a food item includes supporting a food item having multiple cooking sites, providing a jet of dry steam from a steam nozzle, determining a targeted subset of the cooking sites, and dynamically moving the food item or the steam nozzle so that the jet of dry steam is directed onto the targeted subset of the cooking sites.

Claims

1. A method of cooking a food item, comprising:

supporting a food item having a plurality of cooking sites;

providing a jet of dry steam from a steam nozzle;

providing a cooking requirement of the food item;

determining a targeted subset of the cooking sites, wherein the targeted subset of the cooking sites is determined based on the cooking requirement of the food item;

dynamically moving the food item or the steam nozzle so that the jet of dry steam is directed onto the targeted subset of the cooking sites; and

dynamically controlling the movement of the food item or the jet of dry steam in response to the cooking requirement of the food item.

2. The method of claim 1, wherein the cooking requirement of the food item comprises a cooking requirement for the targeted subset of the cooking sites.

3. The method of claim 1, wherein the cooking requirement includes a temperature of the food item.

4. The method of claim 3, wherein the temperature of the food item comprises a temperature of at least one of the targeted subset of the cooking sites.

5. The method of claim 1, further comprising:

detecting a temperature of the food item.

6. The method of claim 5, wherein the targeted subset of the cooking sites is determined based on detecting the temperature of the food item.

7. The method of claim 5, wherein a temperature sensor is used to detect the temperature of the food item.

8. The method of claim 7, further comprising:

remotely detecting the temperature of the food item with the temperature sensor.

9. The method of claim 7, further comprising:

contacting the food item with the temperature sensor to detect the temperature of the food item.

10. The method of claim 9, wherein the temperature sensor detects a surface temperature of the food item.

11. The method of claim 9, wherein the temperature sensor detects an interior temperature of the food item.

12. The method of claim 1, wherein the cooking requirement includes temperature differences between the targeted subset of the cooking sites.

13. The method of claim 1, wherein the cooking requirement includes a temperature difference between a temperature of the food item and a threshold temperature.

14. The method of claim 1, wherein the cooking requirement includes time dependence of the temperature of the food item.

15. The method of claim 1, wherein the cooking requirement includes the size of the food item.

16. The method of claim 1, wherein the cooking requirement includes the shape of the food item.

17. The method of claim 1, wherein the cooking requirement includes the visual appearance of the food item.

18. The method of claim 1, wherein the cooking requirement includes the amount of water exiting the food item.

19. The method of claim 1, further comprising:

varying the targeted subset of the cooking sites in response to changes in the cooking requirement of the food item.

20. The method of claim 1, wherein moving the food item or the steam nozzle comprises moving the steam nozzle relative to a support structure that supports the food item.

21. The method of claim 20, wherein the steam nozzle is pivotable with respect to the support structure.

22. The method of claim 21, wherein the steam nozzle is translatable with respect to the support structure.

23. The method of claim 20, wherein the steam nozzle is translatable with respect to the support structure.

24. The method of claim 1, wherein moving the food item or the steam nozzle comprises moving a support structure that supports the food item relative to the steam nozzle.

25. The method of claim 24, wherein the support structure is pivotable with respect to the steam nozzle.

26. The method of claim 25, wherein the support structure is translatable with respect to the steam nozzle.

27. The method of claim 26, wherein the support structure includes a longitudinal axis and is rotatable about the longitudinal axis.

28. The method of claim 24, wherein the support structure is translatable with respect to the steam nozzle.

29. The method of claim 28, wherein the support structure includes a longitudinal axis and is rotatable about the longitudinal axis.

30. The method of claim 24, wherein the support structure includes a longitudinal axis and is rotatable about the longitudinal axis.

31. A method of cooking a food item, comprising:

supporting a food item having a plurality of cooking sites;

providing a jet of dry steam from a steam nozzle;

providing a cooking requirement of the food item;

determining a targeted subset of the cooking sites, wherein the targeted subset of the cooking sites is determined based on the cooking requirement of the food item;

dynamically moving the steam nozzle relative to a support structure that supports the food item so that the jet of dry steam is directed onto the targeted subset of cooking sites; and

dynamically controlling the movement of the steam nozzle in response to the cooking requirement of the food item.