US 12,150,582 B2
Steam cooking apparatus and method
Jan Vaupot, Slovenj Gradec (SI); and Florian Krall, Klagenfurt (AT)
Assigned to KONINKLIJKE PHILIPS N.V., Eindhoven (NL)
Appl. No. 17/284,805
Filed by KONINKLIJKE PHILIPS N.V., Eindhoven (NL)
PCT Filed Nov. 11, 2019, PCT No. PCT/EP2019/080899
§ 371(c)(1), (2) Date Apr. 13, 2021,
PCT Pub. No. WO2020/099339, PCT Pub. Date May 22, 2020.
Claims priority of application No. 18206540 (EP), filed on Nov. 15, 2018.
Prior Publication US 2022/0000299 A1, Jan. 6, 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 heating arrangement;
a water reservoir;
a circulation system; and
a controller,
wherein the controller is adapted to control the heating arrangement to heat water delivered, during cooking, from the water reservoir to create steam, and to further heat the steam to create heated steam at a temperature in the range 100 to 120 degrees Celsius, and to control the circulation system to circulate the heated steam around the food chamber,
wherein the heated steam has an absolute humidity level greater than 450 g/m3, and
wherein temperature at a surface of the food chamber is maintained above a condensation temperature of the steam.