Process and apparatus are provided for cooking an alimentary substance within a walled enclosure under atmospheric pressure by means of steam entering into the enclosure. The method and apparatus provide for a first cooking step which includes the rapid increase of the temperature of the surface of the substance by means of superheated steam to preheat the substance, with the steam being supplied into the enclosure at a temperature above the boiling temperature of water and under atmospheric pressure; and a second cooking step wich includes drying the surface of the substance and cooking it, in continuation of the first step.
A method and apparatus are disclosed for detecting the presence of steam in a volume of air at a predetermined temperature. The apparatus includes a temperature sensor having two respective temperature build-up times representing an under steam temperature build-up time and an under air temperature build-up time. The method for detecting the presence of steam comprises the steps of placing the temperature sensor in the presence of the volume air, such that the sensor can reach a predetermined set point temperature that is lower than the predetermined temperature, taking a temperature measurement with the sensor, and determining if the measured temperature reaches the set point temperature in order to indicate whether the sensor is in the presence of steam.
The invention relates to a device (1) for producing bakery products (2). It has an oven (4) closed off by a door (5) and a heating device (7) which heats the oven (4). A delivery device (10,31) is also provided for a fluid (11), along with a discharge element (12) arranged in the oven (4), a storage container (22) and a conveyor device (20) for the fluid (11). A sensor (8, 9) is arranged in the oven (4) for detecting at least one actual value for a temperature in the oven (4) and which is connected to a control device (16). The latter is also connected to the heating device (7), the delivery device (10,31) for the fluid (11) and an energy source (21). At least one other sensor (8, 9) is provided in the oven (4) for detecting an actual value of the humidity and is connected, along with a clock timer (30), to the control device (16). The control device (16) is connected to the input units (26, 27) for a desired value for the humidity and/or the temperature, which, as is the case, may depend on a baking or cooking time which can be pre-set by means of the clock timer (30).
6463844 - Baking pan - Owned by Testrite Baparoma International, LLC (Benicia, CA)
A baking pan includes a lower pan part having a respective periphery and at least one raised area spaced from that periphery. The pan further includes an upper pan part having a respective periphery, the upper pan being removably connected to the lower pan part about the periphery of the upper pan part. This pan is utilizable in a cooking method including a dough proofing stage and a baking process. The baking process in turn incorporates a first cycle of baking and steaming and a second cycle of baking only. The baking pan has a water-receiving internal chamber and a proofing and cooking chamber communicating with the internal chamber via one or more perforations in an upper surface of the baking pan. The proofing and cooking chamber is formed by a cover or lid placed over the upper surface of the baking pan.
