Device for conditioning baked goods

A food conditioning apparatus comprising:

• a water reservoir;
• a heating chamber configured to receive food for conditioning therein, the heating chamber including:
• at least one electrical heating element configured to at least provide dry heat to the chamber via convection, and
• a water inlet nozzle configured to receive water from the reservoir and atomize the water as it enters the chamber;
• and
• a control system configured to automatically operate a sequence of stages including at least a first stage and a subsequent second stage, such that:
• during the first stage,
• the heating element is activated,
• the water inlet nozzle opens for a first duration such that water from the reservoir enters the chamber and is atomized, the inlet opens upon the temperature of the heating element reaching a steam generating temperature, and
• the atomized water is vaporized into steam via the at least one electrical heating element,
• and
• during the second stage,
• the water inlet nozzle is closed for a second duration while the heating element remains activated so as provide dry convection heat to the chamber for the second duration to remove excess moisture from the surface of the food.