Processes of cooking foods and apparatus therefor
OwnerIgnace Rhodesinventor
Life of this patent
Estimating the term…
Abstract
A process and apparatus for cooking food wherein the food to be treated is located in a chamber where it is subjected to heat, there also being present in the chamber steam that is either separately introduced or is generated by the food as it is being heated. This steam is forced into a layer surrounding the exposed surface of the food being treated by establishing in the chamber an electrostatic field of substantially constant polarity while the food is supported on a grounded hearth. This electrostatic field is created by applying a high voltage direct current potential to a grid located above the food being treated and preferably also disposing a ground above the grid and between the grid and the roof of the chamber in which the food is being treated.
Claims8
In a process of cooking food, which process includes cooking the food in a chamber, supporting the food in the chamber on a grounded hearth while heating the food in a chamber from a high temperature source within the chamber external to the food and providing steam in the chamber:
- wherein the improvement comprises creating and maintaining a hot and highly humid atmosphere immediately surrounding the exposed surface of the food in the chamber at an early stage of cooking so as to speed up the cooking process while localizing the steam in the vicinity of said exposed surface of the food as it is being heated, creating and maintaining said aforesaid atmosphere and localizing the steam by suspending in the chamber above the hearth a grid of electrically conductive downwardly extending pins with lower pointed ends, said pins being electrically insulated from the hearth, and connecting a source of high potential DC to said grid sufficient to cause steam to move downwardly to the hearth and food thereon thereby establishing in the chamber, in conductive relationship to the atmosphere above the said surface of the food exposed in the chamber, at an early stage of cooking, a direct current high potential electrostatic field between the grid and the food articles on the grounded hearth.
A cooking apparatus including a cooking chamber, a hearth in said chamber, said hearth being composed of electrically conductive material, said chamber having a loading station adjacent a portion of the hearth for placement on said hearth portion of a food article just introduced into the oven, and means constituting a high temperature source of heat within the chamber and external to the food articles to supply heat to the chamber, wherein the improvement comprises means to maintain a hot and highly humid atmosphere immediately surrounding the exposed surface of the foot article in the chamber at an early stage of cooking so as to speed up cooking of the food articles by localizing steam in the chamber in the vicinity of the exposed surfaces of the food articles as the food articles are being heated in the chamber at an early stage of cooking, said last-named means comprising means to ground the hearth, a grid of electrically conductive downwardly extending pins with lower pointed ends, means to suspend said pins in the chamber above the hearth, means to electrically insulate said pins from the hearth, a source of high potential DC sufficient to cause steam to move downwardly to the hearth and food thereon, and means to connect said source to said grid and thus to create a high potential DC electrostatic field in the atmosphere of the chamber between the grid and the food articles on the grounded hearth.
Dependencies are inferred from the claim text.