US 12,279,712 B2
Steam cooking apparatus and method
Hannes Floessholzer, St. Paul (AT); Jan Vaupot, Slovenj Gradec (SI); and Florian Krall, Klgenfurt (AT)
Assigned to KONINKLIJKE PHILIPS N.V., Eindhoven (NL)
Appl. No. 17/267,062
Filed by KONINKLIJKE PHILIPS N.V., Eindhoven (NL)
PCT Filed Nov. 4, 2019, PCT No. PCT/EP2019/080029
§ 371(c)(1), (2) Date Feb. 9, 2021,
PCT Pub. No. WO2020/099158, PCT Pub. Date May 22, 2020.
Claims priority of application No. 18206540 (EP), filed on Nov. 15, 2018; and application No. 19151085 (EP), filed on Jan. 10, 2019.
Prior Publication US 2022/0346586 A1, Nov. 3, 2022
Int. Cl. A47J 27/04 (2006.01); A23L 5/10 (2016.01); A47J 27/00 (2006.01); F22D 5/26 (2006.01); F24C 15/32 (2006.01); A47J 36/32 (2006.01)
CPC A47J 27/04 (2013.01) [A23L 5/13 (2016.08); A47J 27/004 (2013.01); F22D 5/26 (2013.01); F24C 15/32 (2013.01); A23V 2002/00 (2013.01); A47J 2027/043 (2013.01); A47J 36/32 (2013.01)] 13 Claims
OG exemplary drawing
 
1. A cooking apparatus, comprising:
a food chamber;
a steam supply for supplying steam to the food chamber, the steam supply comprising:
a heated surface for evaporating water, the heated surface comprising a first heating element; and
a water supply arranged to dispense water onto the heated surface; and
a control arrangement adapted to control the heated surface and the water supply to maintain a steam concentration in air inside the food chamber which is below saturation throughout a cooking process such that a diminishing degree of condensation, on food as the cooking process proceeds, coincides with an increasing steam concentration in air inside the food chamber,
wherein the cooking apparatus further comprises a heater comprising a second heating element within the food chamber arranged to heat the steam in the food chamber by convection.