CN110769724A

CN110769724A - Cooking apparatus

Info

Publication number: CN110769724A
Application number: CN201880041310.4A
Authority: CN
Inventors: 朱塞佩·德隆奇; 吉安保罗·泰维森; 亚历山德罗·贝尼德蒂; 法比奥·比塞托
Original assignee: De Longhi Appliances SRL
Current assignee: De Longhi Appliances SRL
Priority date: 2017-05-23
Filing date: 2018-05-23
Publication date: 2020-02-07
Also published as: IT201700055958A1; EP3629850A1; DE202018006754U1; WO2018216042A1

Abstract

A cooking apparatus (50) for food is described, comprising a base (11) and a device (12) for containing food removably supported by the base (11). The cooking device comprises a closed cooking chamber (30), heating means (13) suitable for heating said means (12) for containing the food and means (14) for generating a depression capable of generating a vacuum condition at least in said cooking chamber (30).

Description

Cooking apparatus

Technical Field

The present invention relates to a cooking apparatus capable of cooking food using a vacuum low temperature cooking (sous vitamin cooking) technique.

Background

Vacuum low temperature cooking (also known as "sous vide cooking") of food products is a cooking technique that allows for the low temperature cooking of food in a vacuum for extended periods of time.

This cooking technique offers many advantages to the consumer, particularly in terms of food product quality. Indeed, this cooking technique allows to enhance the flavour of the food and to extend its shelf life, i.e. the length of time the food remains edible. Foods cooked using this technique can be cooked uniformly throughout their thickness, they remain more tender and have a more pleasing appearance than conventional cooking techniques.

Furthermore, the food product is healthier, not only because less edible oil is used in cooking (even no edible oil at all), but also because most of the antioxidant elements remain in the food product, as this way of cooking can prevent oxidation.

In sous-vide cooking, ingredients are placed into vacuum packaging (e.g., plastic bags or sachets) and then placed in a cooking vessel.

During cooking, the wrapper containing the food is immersed in water at a controlled temperature.

In particular, this type of cooking provides for cooking food at a temperature lower than the boiling temperature of water, for example, cooking food at a temperature between 45 ℃ and 99 ℃ for many hours, for example 6 hours or even longer.

The sous-vide cooking of the package can also be carried out in an oven or a dedicated device (steamer) in a steam saturated environment at 100 ℃.

Thereafter, the wrapping paper is taken out of the cooking container, and then cooled and stored in a refrigerator or freezer. It should be noted that due to the heating cooking process described above, the food can be stored without deterioration for a period of time which may even be 3 to 5 times the standard food storage time.

In use, it is provided that the food will be reheated. For this purpose, it can be placed in a bag and heated to a temperature below 100 ℃ (for example in the case of cooking vegetables or fish), or the food can be taken from the respective bag and heated, for example in a pan or on a grill, to reach the appropriate temperature (for example in the case of barbecuing meat or fish).

In the prior art, as previously mentioned, cooking devices are known which allow to cook food inside a vacuum package for sous-vide cooking.

Examples of cooking devices of this type are described in patent documents US 2015/0027319, WO2016/165962, EP 2.392.237, WO 2015/185285 and EP 2.777.451.

One disadvantage of the cooking devices known in the prior art is that they require the food to be enclosed in a vacuum package. The packaging may be a disposable plastic wrap, such as a deformable bag, or a rigid container made of, for example, plastic or glass.

Therefore, the known types of cooking devices imply the disadvantage for the consumer that the consumer must equip himself with a machine to vacuum seal the food inside the package.

This is naturally disadvantageous from an economic point of view, since the machines for sealing food have a certain purchase cost, which in the case of plastic packaging must be increased by the cost of the disposable packaging itself.

Known types of cooking devices are also disadvantageous in terms of volume, since a certain space must be provided to put them into the kitchen.

Another drawback of the known cooking apparatuses is that they have a complex structure.

Another drawback of the known cooking devices is that they are not very versatile, since they are only able to properly cook food if they are enclosed in a vacuum package.

It should also be noted that if the package is deformable, it can only contain food without liquid that might otherwise escape during cooking. Thus, in this case, the liquid must be removed before the vacuum is achieved.

It is an object of the present invention to provide an improved cooking apparatus compared to cooking apparatuses known from the prior art.

Another object is to provide a cooking apparatus that enables the cooking of food using vacuum or sous-vide cooking techniques even without the use of additional packaging (rigid or deformable).

Another object of the cooking apparatus according to the invention may also be to pasteurize containers intended to remain closed for long periods of time and containing food that has been cooked or previously processed (for example food cans).

Another object is to provide a cooking apparatus that is very versatile.

Another object is to provide a cooking apparatus capable of accurately detecting the temperature of a cooking chamber.

Another object is to provide a cooking apparatus that is reliable, safe and easy to use and program during cooking and maintenance.

Another object is to provide a kit comprising a plurality of accessories that can be associated with a cooking apparatus during use.

The applicant has devised, tested and embodied the present invention to overcome the shortcomings of the state of the art and to obtain these and other purposes and advantages.

Disclosure of Invention

The invention is set forth and characterized in the independent claims, while the dependent claims describe other characteristics of the invention or variants to the main inventive idea.

In accordance with the above purposes, an apparatus for cooking food is provided. In the field of the present invention, the term "cooking appliance" refers in a broad and non-limiting way to appliances capable of cooking raw foods and appliances capable of heating or pasteurizing already cooked or previously processed foods, which may be loose or contained in containers.

Furthermore, in the context of the present invention, the term "cooking apparatus" refers to a device of the mobile and transport type, which integrates heating means, which are however advantageously located outside the cooking chamber or chamber of the cooking apparatus, and also integrates means for generating a low pressure zone inside the cooking chamber or chamber defined by suitable means capable of forming a sealed chamber or chamber.

In particular, the cooking device according to the invention is able to advantageously make use of the sous vide technology (with and without packaging) and is also able to cook food according to traditional cooking techniques, such as, by way of non-limiting example: cooking in a pan (slow cooker) or a multi-function cooker, steaming (in a steamer) or grilling (on a grill).

The cooking apparatus includes a base and a food containing device removably supported by the base and defining an enclosed cooking chamber for food.

In some embodiments, the device for containing food is configured as a cooking vessel.

The cooking apparatus comprises heating means adapted to heat the cooking container so that food can reach the cooking temperature, the heating means being external to the cooking container.

The apparatus also includes means for generating a low pressure configured to generate a vacuum condition in the cooking chamber.

Within the scope of the present invention, the term "vacuum condition" refers to a pressure condition of the cooking chamber, such that it is in a state of low pressure with respect to the ambient pressure.

In one embodiment, the means for generating the low pressure comprises a vacuum pump disposed in the base.

In another embodiment, the means for generating low pressure comprises a portable external pump that can be manually actuated by a user.

In some embodiments, the cooking apparatus further comprises a connection means that places the vacuum pump in fluid communication with the cooking chamber.

In one embodiment, the connection means comprises an outer flexible tube connecting the base to the cooking vessel.

In another embodiment, the connection means comprises an inner tube connected to the base.

The cooking vessel includes a vacuum valve configured to maintain a controlled low pressure inside the cooking chamber.

In some embodiments, the heating means is selected from the group comprising e.g. a tubular resistance or induction system attached to the outside of the cooking vessel, e.g. by die casting, mechanical attachment, screen printing or other means.

In another embodiment, the electrical resistance may be associated with a cooking plate associated with the cooking vessel during use.

According to one embodiment, the cooking container comprises a body and a lid engaged with an edge of the body to define a closed cooking chamber.

In some embodiments, the cooking container includes a sealing element extending along an edge of the body to hermetically seal the cooking chamber when the lid rests on the body.

The cooking apparatus further comprises sensor means for detecting the temperature inside the cooking chamber.

In some embodiments, the sensor device may be selected from the group consisting of a probe or a remote sensing optical sensor. In any case, the sensor means may detect the temperature inside the cooking chamber, the temperature inside the food, the temperature of the cooking vessel.

The cooking apparatus comprises a control and command unit positioned in the base for controlling the operation of the cooking apparatus during use. It is provided in particular that the control and command unit drives the heating means and the vacuum pump to activate/deactivate them when appropriate.

In some embodiments, the base comprises interface means, for example of the digital type, by means of which the user can control the cooking apparatus.

According to another aspect of the present invention, there is provided a kit comprising a plurality of accessories which, during use, may be associated with a cooking apparatus according to the present invention.

According to another aspect of the present invention, there is provided a method of cooking food by a vacuum cooking technique using a cooking apparatus according to the present invention, wherein the food is loosely placed inside a cooking chamber.

In some embodiments, these accessories may include one or more disposable plastic bags, shelves configured to support the bags inside the cooking chamber, plates for receiving food to be cooked to be placed thereon, one or more plastic or metal box-like containers, one or more reclosable glass or plastic bottles.

One advantage of the cooking apparatus according to the invention is that it is versatile in that it can be used by the user in many different ways, and also due to the transportability and modularity in terms of the possibility of disassembly and individual use of its components.

The cooking apparatus according to the present invention advantageously allows to cook food using vacuum or sous vide cooking techniques without the need to enclose the food inside vacuum packages, as it happens in cooking apparatuses known in the art.

This is due to the fact that: the cooking apparatus according to the present invention forms a low pressure inside the cooking chamber as a whole. Furthermore, in the case of one or more containers placed inside the cooking chamber, the device according to the invention advantageously allows to place these containers in a vacuum environment.

Therefore, according to the present invention, food can be loosely placed in the cooking container, and the user no longer needs to put the food in the vacuum package in advance.

Furthermore, the fact that the heating means are external to the cooking container allows the cooking container to be used also as a storage container in a refrigerator, and facilitates cleaning and maintenance operations.

One advantage associated with the cooking device according to the invention is that the machine for vacuum sealing the food becomes superfluous, thus saving economic and ecological costs in the case of disposable plastic packages.

Another advantage associated with the cooking apparatus according to the invention is the reduction of the preparation time and the simplification of the preparation itself.

Advantageously, the cooking device according to the invention can also be used for pasteurizing containers intended to remain closed for long periods of time and containing already cooked or previously processed food (cans of food).

Furthermore, the cooking device according to the invention can also be advantageously used for placing food kept in bags or rigid containers in a vacuum environment, also due to the fact that its container, once removed from the base, is a free-standing component for several other purposes, without functional components that would hinder different uses.

One advantage of the cooking apparatus according to the present invention is that it is capable of cooking not only solid food, but also semi-solid or fluid food using vacuum or sous vide cooking techniques. This is very advantageous because, obviously, with the aid of the above-mentioned method, the devices known from the prior art are also not capable of cooking semi-solid or fluid foods using sous-vide cooking techniques.

It should be noted that the cooking device according to the invention may advantageously also be used in other ways for cooking food in a conventional manner, for example for cooking on a grill, cooking on an oven or for steaming.

Another advantage of the cooking apparatus according to the invention is that it is flexible and convenient to use, since, in particular in some embodiments, the user can leave the food inside the cooking container, separate it from the base, and place it in a refrigerator, an oven, or directly on a table, providing the food already cooked therein, as desired.

Another advantage of the cooking apparatus according to the invention is that it is very easy to use.

Another advantage of the cooking apparatus according to the invention is that it is compact and not bulky.

Another advantage of the cooking apparatus according to the present invention is that the temperature inside the cooking chamber of the food can be accurately detected, thereby adjusting the cooking according to the detected temperature value.

Another advantage of the present invention is that it provides a cooking apparatus that promotes hygienic and clean maintenance. In fact, it is very convenient and easy to clean. In fact, it should be pointed out that certain elements of the device, for example the elements forming the cooking receptacle (body, lid and gasket), can be advantageously washed in a dishwasher.

Another advantage of the present invention is that it provides a kit comprising a plurality of accessories that can be associated with a cooking device during use, thereby enabling a user to use the device with great versatility. In practice, the user can choose in each case whether the food is placed loosely in the cooking container or in the most suitable container (bag, rigid container, jar), depending on the type of food and the type of cooking desired.

Drawings

These and other features of the invention will become apparent from the following description of some embodiments, given as non-limiting examples with reference to the accompanying drawings, in which:

fig. 1 is a schematic perspective view of a cooking apparatus and a plurality of accessories associable with the cooking apparatus according to the present invention.

Figures 2-6 are schematic, perspective and partially exploded views of various embodiments of a cooking device according to the invention.

Figures 7-9 are cross-sectional views of other embodiments of the cooking device according to the invention.

To facilitate understanding, identical reference numerals have been used, where possible, to designate identical elements that are common to the figures.

It is to be understood that elements and features of one embodiment may be readily combined with other embodiments without further recitation.

Detailed Description

With reference to fig. 1, a first embodiment of a cooking device according to the invention is described, indicated as a whole with 10A.

Cooking apparatus 10A includes a base 11 and a cooking container 12, the cooking container 12 being removably supported by base 11 and defining an enclosed cooking chamber 30 for containing food.

The cooking apparatus 10A comprises heating means 13 outside the cooking chamber 30, which heating means 13 are adapted to heat the cooking container 12 such that the food may reach a cooking temperature.

Cooking apparatus 110A also includes means 14 for generating low pressure within cooking chamber 30.

For example, the means 14 for generating a low pressure are able to bring the cooking chamber 30 to an absolute internal pressure comprised between 20 and 900 mbar.

The means for generating the depression comprises a portable pump 14A which can be manually driven by an operator.

A pump 14A of known type allows air to be sucked from inside the cooking chamber 30, so as to keep the latter at a low pressure with respect to the atmospheric pressure.

Cooking container 12 includes a vacuum valve 15A, and vacuum valve 15A is configured to maintain a controlled pressure inside cooking chamber 30.

In particular, the vacuum valve 15A is, for example, a one-way valve which allows maintaining inside the cooking chamber 30 the internal pressure generated by the means 14 for generating low pressure.

In addition, vacuum valve 15A allows vapor to escape when the internal pressure is greater than or equal to the pressure of the external environment.

During use, pump 14A is connected to vacuum valve 15A, thereby forming a fluid connection with cooking chamber 30.

In other embodiments, described in more detail below with reference to fig. 2-8, the means for generating the low pressure may comprise a vacuum pump integrated in the base 11. In these embodiments, the cooking apparatus further comprises a connection means 27 (shown in dashed lines in fig. 1) that places the vacuum pump in flow communication with the cooking chamber.

In one embodiment, the connection means 27 comprise a flexible tube 28, which flexible tube 28 extends outside the cooking container 12 and the base 11 to connect them to each other. In this embodiment, a first end of the flexible tube 28 connected to the base 11 is provided with an attachment 28A, while a second end of the flexible tube 28 connected to the cooking vessel 12 is provided with an adapter 28B which, in use, is connected to the vacuum valve 15A.

In another embodiment, the connection means 27 comprise an inner tube 29 associated with the base 11.

The cooking container 12 includes a body 16 and a lid 17 that engages an edge of the body 16 to define a closed cooking chamber 30.

In some embodiments, the cooking container 12 includes a sealing member 20 extending along an edge of the body 16 to hermetically seal the cooking chamber 30 when the lid is resting on the body 16.

In some embodiments, the body 16, and thus the cap 17 and sealing element 20, may have a variety of shapes, such as rectangular, oval, or circular. For example, in the embodiment shown, the body 16, the lid 17 and the sealing element 20 have a rectangular shape.

The cap 17 comprises a knob 18, the knob 18 being provided, for example, on its top substantially in its central region to allow the user to easily grip the cap.

In this embodiment, the vacuum valve 15A is integrated into the knob 18.

In some embodiments, the lid 17 is made of glass or other material (metal, ceramic) capable of supporting the formation of a vacuum.

In some embodiments, the lid 17 may be made of a non-transparent material, such as those noted above, and include a portion, such as a glass porthole, that can allow a user to view the interior of the cooking chamber.

The lid 17 may comprise means 19 for displaying the temperature and/or pressure inside the cooking chamber.

In some embodiments, the display device 19 comprises a pressure gauge of known type.

In some embodiments, the display device 19 comprises a thermometer of known type.

The cooking apparatus 10A further comprises sensor means 21 to detect the temperature inside the cooking chamber.

In an embodiment, the sensor device 21 may include a thermal probe 21A, which will be described in more detail below. In this embodiment, the cover 17 may provide a through hole 22 intended to be penetrated by the heat probe 21A. The through hole 22 is kept sealed by a plug 23 to prevent the inside of the cooking chamber 30 from communicating with the outside environment. During use, when a user wishes to detect temperature with the thermal probe 21A, the plug 23 must naturally be removed from the through hole 22.

In another embodiment, the sensor device 21 may comprise a remote-detection optical sensor 21B, as an alternative to the previous embodiment. The optical sensor 21B may be integrated in the base 11, for example, in a position such that it faces the body 16 of the container in order to detect its internal temperature without touching it.

In another embodiment, the sensor device may include an optical sensor 21C, which may be associated with the lid 17 or the body 16.

The cooking apparatus 10A includes a control and command unit (not shown) located in the base 11 and which is used to control the operation of the cooking apparatus 10A during use. In particular, in this embodiment, it is provided that the control and command unit drives the heating means to activate/deactivate the heating means at the appropriate times and drives the means for generating the depression inside the cooking chamber.

In particular, the cooking apparatus comprises a system for controlling the temperature of the cooking chamber in order to maintain the cooking chamber under vacuum conditions during cooking. It should be noted that the control system is very precise and allows the temperature to be controlled with an accuracy of at least +/-1 deg.c.

In this case, typical operating temperatures are between 30 ℃ and 90 ℃.

The base 11 also comprises interface means 24, for example of the digital type, by means of which the user can control the cooking apparatus 10 and program its functions over time. The interface means 24 may comprise an electronic display 25 and a plurality of buttons 26 connected to the control and command unit.

In some embodiments, the cooking device according to the invention may comprise a control and command unit capable of communicating remotely with a mobile electronic device such as a mobile phone (for example a mobile phone such as a smartphone, a computer or a tablet computer), for example by means of the bluetooth communication protocol or using a wireless internet connection. For example, on these mobile electronic devices, special applications may be installed that can interact with the cooking device to remotely control the control and command unit.

In fig. 1, a kit of

accessories

100, 101, 102, 103, 104 can also be seen, which can be associated, during use, with a cooking device 10A according to the invention.

The accessory shown by way of non-limiting example in fig. 1 comprises:

a disposable bag 100, for example made of plastic;

a rack 101, for example made of metal material, configured to support a plurality of bags 100 in an inclined position;

a plate 102 for receiving food to be cooked placed directly thereon;

a rigid container 103, in particular box-shaped, for example made of plastic or metal material;

a closable tank 104, for example made of glass or plastic.

One or more of the

accessories

100, 101, 102, 103, 104 may be placed within the cooking chamber 30 during use.

It will be appreciated that the bag 100 may be placed directly into the cooking container 12 without the need for an intervening shelf.

In some cases, the body 16 of the cooking vessel 12 is filled to a certain level by immersing the accessory in water, as needed.

The bag 100 and the rigid container 103 are provided with an air outlet valve 105, which air outlet valve 105 allows air to be sucked from the inside of the cooking chamber when a vacuum condition is created inside the cooking chamber. In this way, the food contained within the bag 100 and rigid container 103 can again be stored under vacuum.

The plate 102 may include a bucket 106 provided with a plurality of support feet 107. A tray 108, complementary in shape to the tub 106, is received within the tub 106.

The tray 108 may have a contact surface 109 intended to receive food, for example in a wave-like shape, placed directly thereon.

The contact surface 109 comprises a plurality of holes 110, which may be evenly distributed thereon. The holes 110 are configured to allow steam generated during cooking to pass therethrough.

Reclosable can 104 can include a containment element 111 and a corresponding lid 112 that can be attached to containment element 111 or hinged to containment element by interference. Between the containing element 111 and the respective cover 112, a gasket 113 may be provided, which allows to hermetically seal the can 104.

It is understood that the

accessories

100, 101, 102, 103, 104 may be associated with any embodiment of a cooking apparatus according to the present invention, and therefore with the cooking apparatus 10A described above with reference to fig. 1, and also with all embodiments of the

cooking apparatuses

10B, 10C, 10D, 10E, 10F, 10G, 10H, 10I, as will be described below with reference to fig. 2 to 9.

In the following description with reference to fig. 2-9, for the sake of brevity we will not describe every time all equivalent parts of the different embodiments, but emphasis is instead placed on the uniqueness of each embodiment.

With reference to fig. 2, a second embodiment of a cooking device according to the invention is described, indicated as a whole with 10B.

In the cooking apparatus 10B, the base 11 includes a hollow portion 31B configured to at least partially accommodate the cooking container 12.

In particular, the hollow 3IB has a shape complementary to the shape of the main body 16 of the cooking container 12.

The heating device 13 of the cooking apparatus 10B includes a resistor 13B.

In this embodiment, the electrical resistance 13B is associated with the main body 16 of the cooking container 12, outside the cooking chamber 30. In particular, the resistor 13B is joined to the body 16 below the body itself.

The power of the electric resistance 13B, of the type known in the art, is suitably selected so that the heating means can reach a temperature suitable for heating the cooking container 12 in a short time, according to the regulations in force regarding electric household appliances.

For example, the power of the resistor 13B may be between 1000W and 2000W. In particular, the power of the resistor 13B may be between 1300W and 1600W.

The electrical resistance 13B comprises a pair of connections 32, said pair of connections 32 being intended to engage with respective feed holes (not shown) made, for example, on one wall of the hollow 31B.

The connector 32 may be made watertight so that the body 16 is immersed in water and may also be washed in a dishwasher.

For example, the feed hole may be formed on the wall of the hollow portion adjacent to the portion of the base 11 where the control and command unit is located.

During use, when the connector 32 is inserted into the feed hole, the electric power of the resistor 13B is secured.

With reference to fig. 3, a third embodiment of a cooking apparatus according to the invention is described, indicated as a whole with 10C.

In the cooking apparatus 10C, the base 11 includes a hollow portion 31C. Unlike the previous embodiments, the hollow 31C is not configured to at least partially receive the cooking container 12.

The cooking apparatus 10C includes a heat transfer device 33.

In one embodiment, the heat transfer means 33 comprise a plate 34, for example rectangular, made of a metallic material.

In one embodiment, the base 11 is configured to receive a heat transfer device 33 resting thereon. For example, the heat transfer device 33 may rest on the upper edge 35 of the cavity 31C.

During use, the cooking vessel 12 rests on the plate 34.

The heating means 13 of the cooking apparatus 10C includes a resistor 13C.

In this embodiment, the electrodes 13C are associated with the plate 34. In particular, the resistor 13C is arranged below the plate 34 so as to be housed in the cavity 31C.

During use, when the connection element 32 is inserted into the feed hole housed in the hollow 31C, the plate 34 is heated by the electrical resistance 13C and transfers the heat to the main body 16 of the cooking container 12.

The connector 32 may be made watertight so that the plate 34 may be submerged and also washed in a dishwasher.

It should be noted that the cooking apparatus 10C has great versatility, as it can be advantageously used without the cooking container 12, for example to cook food directly on the plate 34. In this case, the plate 34 defines a means for containing food.

The power of the electric resistance 13C, of the type known in the art, is suitably selected to ensure that the heating means can reach a temperature suitable for heating the cooking container 12 in a short time, according to the regulations in force concerning the electric household appliance.

For example, the power of the resistor 13C may be between 1000W and 2000W. In particular, the power of the resistor 13C may be between 1300W and 1600W.

The resistance 13C comprises a pair of connections 32, said pair of connections 32 being intended to engage with respective feed holes (not shown) made respectively, for example, on one wall of the hollow 31C. For example, the feed hole may be made on the wall of the hollow adjacent to the portion of the base 11 where the control and command unit is located.

During use, when the connector 32 is inserted into the feed hole, the electrical power of the resistor 13C is guaranteed.

With reference to fig. 4, a fourth embodiment of a cooking apparatus according to the invention is described, indicated as a whole with 10D.

In the cooking apparatus 10D, the base 11 includes the hollow 3 ID.

The cooking apparatus 10D includes a heat transfer device 33.

In an embodiment, the heat transfer means 33 comprise a plate 34, the plate 34 being for example rectangular and made of a metallic material.

In one embodiment, the base 11 is shaped to receive a heat transfer device 33 resting thereon. For example, the heat transfer device 33 may rest on the upper edge 35 of the hollow 31D.

During use, the cooking vessel 12 rests on the plate 34.

The heating means 13 of the cooking device 10D comprise a tubular electric resistance 13D.

In this embodiment, a tubular resistor 13D is associated with the base 11.

In particular, the tubular resistor 13D is housed in the hollow 31D.

During use, the plate 34 is heated by the tubular electric resistance 13D and transfers the heat to the body 16 of the cooking container 12.

It should be noted that the cooking apparatus 10D is of great versatility, as it can be advantageously used without the cooking vessel 12, for example to cook food directly on the plate 34.

The power of the tubular electric resistance 13D, of the type known in the art, is suitably selected to ensure that the heating means are able to reach, in a short time, a temperature suitable for heating the cooking container 12, according to the regulations in force concerning the electric household appliance.

For example, the power of the resistor 13D may be between 1000W and 2000W. In particular, the power of the resistor 13D may be between 1300W and 1600W.

The tubular resistor 13D is connected to the base 11 so as to be supplied with power. For example, a tubular resistor 13D is connected to the base 11 in correspondence with the wall of the hollow 3ID adjacent to the portion of the base 11 where the control and command unit is located.

With reference to fig. 5, a fifth embodiment of a cooking apparatus according to the invention is described, indicated as a whole by 10E.

In the cooking apparatus 10E, the base 11 includes the hollow portion 31E.

Unlike the previously described version, the cooking apparatus 10E does not include the heat transfer device 33.

The heating means 13 of the cooking device 10E comprise a tubular electric resistance 13E.

In this embodiment, as also in the previous one, a tubular resistance 13E is associated with the base 11. In particular, the tubular resistor 13E is housed in the hollow 31E.

During use, the cooking container 12 rests directly on the tubular electric resistance 13E, heating the body 16 of the cooking container 12.

It should be noted that, in this embodiment, since the tubular resistor 13E is provided so as to be located lower inside the hollow portion 31E, the main body 16 is at least partially accommodated inside the hollow portion 31E.

The power of the tubular electric resistance 13E, of the type known in the art, is suitably selected to ensure that the heating device, according to the regulations in force concerning the electric household appliance, is able to reach a temperature suitable for heating the cooking container 12 in a short time.

For example, the resistance 13E may have a power between 1000W and 2000W. In particular, the power of the resistor 13E may be between 1300W and 1600W.

The tubular resistor 13E is connected to the base 11 so as to be supplied with power. For example, the tubular resistor 13E is connected to the base 11 in correspondence of the wall of a hollow 31E, this hollow 31E being adjacent to the portion of the base 11 where the control and command unit is located.

With reference to fig. 6, a sixth embodiment of a cooking apparatus according to the invention is described, indicated as a whole with 10F.

In this embodiment, the heating device 13 is configured as an induction heating device 13F of a type known in the art.

The induction heating device 13F is integrated in the susceptor 11.

During use, the main body 16 of the cooking vessel 12 is placed directly on the induction heating means 13F.

It should be noted that in all the embodiments of the

cooking apparatuses

10B, 10C, 10D, 10E, 10F described above with reference to fig. 2 to 6, the means for generating the depression comprise a vacuum pump (not visible in the figures) arranged in the base 11. Thus, all of these embodiments provide a connection means 27 that places the vacuum pump in fluid communication with the cooking chamber 30. In particular, in these embodiments, the connection means 27 comprise a flexible tube 27A, as previously described with reference to fig. 1.

With reference to fig. 7, a seventh embodiment of a cooking apparatus according to the present invention is described, which is designated in its entirety by reference numeral 10G.

In this embodiment, some food items 50 are also schematically shown, such as barbecued meat and various vegetables.

In the cooking apparatus 10G, the means 14 for generating low pressure includes a vacuum pump 14G located inside the base 11.

During use, the vacuum pump 14G is controlled by a control and command unit which activates and deactivates the vacuum pump at appropriate times.

The cooking apparatus 10G comprises a connection means 27, which connection means 27 comprises the aforementioned flexible tube 28.

The adapter 28B is engaged with the vacuum valve 15G. Unlike the embodiment described above, in which the vacuum valve is integrated in the knob 18, the vacuum valve 15G is associated with the cap 17.

In this embodiment, a heat probe 21A disposed inside the cooking chamber 30 to detect the temperature of the food 50 is also shown.

In particular, the distal end 36 of the heater probe 21A is configured to contact the food item 50. For example, the heat probe 21A may penetrate the inside of the food 50.

It should also be noted that the proximal end 37 of the heat probe 21A, which is disposed inside the cooking chamber 30 without being in direct contact with the food 50, is capable of detecting the ambient temperature inside the cooking chamber 30.

It is possible due to the fact that the thermal probe 21A comprises a plurality of temperature detection points 38, 39, as can be better seen in the enlarged detail of fig. 8, wherein the thermal probe is shown outside the cooking vessel 12.

The thermal probe 21A includes a first temperature detection point 38 provided corresponding to the proximal end 37 thereof. When the heat probe 21A is inserted into the cooking chamber 30, the first detection point 38 is located near the lid 17. Therefore, it is disposed at a position not in contact with the food 50, so that the internal temperature of the cooking chamber 30 can be detected.

The thermal probe 21A further includes a plurality of temperature detection points 39 arranged in correspondence with the distal end 36. For example, in the illustrated version, three temperature detection points 39 are provided.

It will be appreciated that in other forms, the thermal probe 21A may naturally include a different number of detection points 39, for example greater or less than three.

In use, the three detection points 39 are all arranged to be in contact with the food 50, but at slightly different positions. In this way, the thermal probe 21A is able to accurately detect possible thermal gradients present in the temperature of the food 50, so that uneven heating of the food 50 can be highlighted.

The cooking apparatus according to the present invention can detect the temperature inside the cooking chamber 30 and the temperature of the food 50 with high accuracy by means of the heat probe 21A.

The heat probe 21A is connected to the control and command unit of the cooking apparatus so that the user can read the temperature detected by the probe on the electronic display 25 and adjust the cooking process accordingly.

With reference to fig. 8, an eighth embodiment of a cooking apparatus according to the invention is described, indicated as a whole with 10H.

In this figure, the above-mentioned heat probe 21A is also visible, shown enlarged outside the cooking container 12.

In the cooking apparatus 10H, the means 14 for generating low pressure includes a vacuum pump 14H located inside the base 11.

During use, the vacuum pump 14H is controlled by a control and command unit which activates and deactivates the vacuum pump at appropriate times.

Unlike the previous embodiments, the connection means 27 do not comprise a flexible tube 28.

In this embodiment, the connection means 27 comprise an inner tube 29 associated with the base 11.

The inner tube 29 is formed in a post 40, which post 40 is attached to the base 11 and extends perpendicularly adjacent to the base 11.

One end of the inner tube 29 is connected to the vacuum pump 14H, and the other end is connected to the cooking container 12.

In this embodiment, the main body 16 of the cooking container 12 includes a connection hole 41 between the cooking chamber 30 and an exterior made on one of the side walls of the main body 16. The connection hole 41 extends through the thickness of the side wall in an outwardly projecting ledge 42 of the side wall.

The protruding portion 42 is shaped to be connected with the end of the inner tube 29 for connection with the cooking container 12 in the same shape.

During use, when the user places the cooking container 12 on the base 11, the user is prescribed to insert the protruding portion 42 inside the end of the inner tube 29. In this way, the connection hole 41 allows a low pressure to be generated inside the cooking chamber 30 because it connects the cooking chamber 30 with the vacuum pump 14H.

With reference to fig. 9, a ninth embodiment of a cooking apparatus according to the invention is described, indicated as a whole by 10I.

The cooking apparatus 10I includes an optical sensor 21B for remotely detecting the temperature inside the cooking container 12. The optical sensor 21B is located in a suitable seat 43B made on the base 11. In particular, the seat 43B is made in the portion of the base 11 facing the cooking container 12 and is adjacent to the area where the interface means 24 and the control and command unit are located.

In an alternative embodiment, the cooking apparatus may include an optical sensor 21C in place of the optical sensor 21B, similar to the optical sensor 21B, but located in a corresponding seat 43C formed on the lid 17. Therefore, the optical sensor 21C associated with the lid 17 faces the cooking chamber 30 and the food 50 contained therein, so that the temperature thereof can be effectively detected.

It should be understood that in the embodiments of the cooking apparatuses 10G, 10H, and 10I described above, the heating device 13 may include any one of the

heating devices

13B, 13C, 13D, 13E, 13F described with reference to fig. 2 to 6.

Obviously, modifications and/or additions of parts may be made to the cooking apparatus and kit as described heretofore, without departing from the field and scope of the present invention.

It is also clear that, although the present invention has been described with reference to some specific examples, a person of skill in the art shall certainly be able to achieve many other equivalent forms of cooking apparatus, having the characteristics as set forth in the claims and hence all coming within the field of protection defined thereby.

Claims

1. Cooking apparatus (50) for food, comprising a base (11) and means (12) for containing food (50), said means (12) for containing food (50) being removably supported by said base (11) and comprising a closed cooking chamber (30); the cooking device being characterized in that it further comprises heating means (13), the heating means (13) being external to the cooking chamber (30) and being adapted to heat the means (12) for containing the food (50) and to generate a depression (14), the means (14) for generating a depression being capable of creating a vacuum condition at least in the cooking chamber (30).

2. The apparatus according to claim 1, wherein the means for containing food (50) is configured as a cooking vessel (12).

3. The apparatus according to claim 2, characterized in that the cooking container (12) comprises a body (16) and a lid (17), the lid (17) engaging with an edge of the body (16) so as to define the closed cooking chamber (30).

4. The apparatus according to claim 3, characterized in that the cooking container (12) comprises a sealing element (20) extending along an edge of the body (16) to hermetically seal the cooking chamber (30) when the lid (17) is placed on the body (16).

5. The apparatus according to claim 3 or 4, characterized in that the cooking container (12) comprises a vacuum valve (15A; 15G), the vacuum valve (15A; 15G) being configured to maintain a controlled vacuum pressure inside the cooking chamber (30).

6. The device according to claim 5, characterized in that said vacuum valve (15A; 15G) is a one-way valve which allows to maintain inside the cooking chamber (30) the internal pressure generated by said means (14) for generating depression and to allow the steam to escape when the internal pressure is greater than or equal to the external ambient pressure.

7. The device according to claim 5 or 6, characterized in that the vacuum valve (15A; 15G) is integrated in a handle (18) included in the lid (17) or associated with the lid (17).

8. The apparatus according to any one of claims 5 to 7, characterized in that the means (14) for generating low pressure are arranged in particular to maintain low pressure inside the cooking chamber (30) and comprise a portable pump (14A), which portable pump (14A) can be manually driven by a user and is connectable to the vacuum valve (15A) so as to form a flow connection with the cooking chamber (30).

9. The apparatus according to any one of claims 1 to 7, characterized in that the means (14) for generating low pressure are arranged in particular for maintaining low pressure inside the cooking chamber (30) and comprise a vacuum pump (14G; 14H) integrated in the base (11).

10. The apparatus according to claim 9, characterized in that it comprises connection means (27) for putting said vacuum pump (14G; 14H) in fluid communication with said cooking chamber (30).

11. The apparatus according to claims 2 and 10, characterized in that said connection means (27) comprise a flexible tube (28) projecting outside said cooking container (12) and said base (11) to connect them to each other; wherein a first end of the flexible tube (28) connected to the base (11) is provided with an accessory (28A) and a second end of the flexible tube (28) connected to the cooking vessel (12) is provided with an adapter (28B), the adapter (28B) being configured to couple with a vacuum valve (15A; 15G).

12. Apparatus according to claim 10, characterized in that said connection means (27) comprise an inner tube (29) associated with said base (11).

13. The apparatus according to claim 1 or 2, characterized in that the inner tube (29) is formed in a pillar (40), the pillar (40) being attached to the base (11) and extending vertically close to the base (11); wherein one end of the inner tube (29) is connected to the vacuum pump (14H), and the other end is connected to the cooking container (12).

14. The apparatus according to claim 13, wherein the main body (16) comprises a connection hole (41) between the cooking chamber (30) and an exterior formed on one of the side walls of the main body (16); wherein the connection hole (41) extends through the thickness of the side wall in a protruding portion (42) of the side wall, the protruding portion (42) of the side wall protruding towards the outside and being joined in a shape-conforming joining with the end of the inner tube (29), the inner tube (29) being intended to be connected with the cooking container (12); the connection hole (41) is configured to generate a low pressure inside the cooking chamber (30).

15. The apparatus according to any one of the preceding claims, wherein the heating device (13) is selected from: a tubular resistor (13D; 13E), a resistor (13B) or an induction heating device (13F).

16. The device according to claim 15, characterized in that said resistance (13B) is associated externally with said body (16).

17. The apparatus according to any one of claims 3 to 16, characterized in that it comprises heat transfer means (33) comprising a plate (34) and received resting on said base (11).

18. The apparatus of claim 17, wherein the plate (34) defines a means for containing food (50).

19. The device according to claims 15 and 17, characterized in that said resistance (13C) is associated with said plate (34).

20. The device according to claim 15, characterized in that said tubular resistance (13D; 13E) is associated with said base (11), said tubular resistance (13D; 13E) being housed in a hollow (3 ID; 3IE) included in said base (11).

21. The apparatus according to claim 15, characterized in that the induction heating means (13F) are integrated in the base (11).

22. The apparatus according to any one of the preceding claims, characterized in that it comprises sensor means (21) to detect the temperature inside the cooking chamber (30).

23. The apparatus according to claim 22, characterized in that said sensor means (21) are selected from: a heat probe (21A), an optical sensor (21B; 21C).

24. The apparatus according to claim 23, wherein the thermal probe (21A) comprises a plurality of temperature detection points (38, 39); wherein a first temperature detection point (38) is provided in correspondence with a proximal end (37) of the heat probe (21A) to be positioned close to the lid (17) to enable measurement of the temperature of the cooking chamber (30), and a plurality of detection points (39) are provided in correspondence with a distal end (36) of the heat probe (21A) to be in contact with the food (50) to measure the temperature thereof.

25. The apparatus according to claims 2 and 23, characterized in that said optical sensor (21C) is configured to remotely detect the temperature of the food (50) contained in said cooking chamber (30) and/or the temperature in said cooking container (12); wherein the optical sensors (21C) are located in respective seats (43C) made in the cover (17).

26. The apparatus according to claim 23, characterized in that said optical sensor (21B) is configured to remotely detect the temperature of the cooking container (12) and is positioned in a suitable seat (43B), said seat (43B) being formed in the portion of the base (11) facing the cooking container (12).

27. The apparatus according to any one of the preceding claims, characterized in that it comprises a control and command unit positioned in the seat (11) and intended to drive at least the heating means (13) and/or the means (14) of generating depression to activate/deactivate them when appropriate.

28. The apparatus according to any one of the preceding claims, characterized in that it comprises a temperature control system of the temperature of the cooking chamber (30) in order to keep the cooking chamber (30) in the vacuum condition during cooking.

29. The apparatus according to claim 27, characterized in that it comprises interface means (24) by which a user can control the cooking appliance, wherein said interface means (24) comprise an electronic display (25) and a plurality of buttons (26) connected to said control and command unit.

30. The apparatus according to any one of claims 3 to 29, characterized in that said lid (17) comprises display means (19) to display the temperature and/or the pressure inside said cooking chamber (30).

31. An accessory kit for a cooking apparatus according to any preceding claim, wherein the accessory kit comprises:

-a disposable bag (100);

-a rack (101) configured to support a plurality of bags (100) in an inclined position;

-a plate (102) for receiving food to be cooked (50) directly thereon;

-a rigid container (103);

-a canister (104) that can be repeatedly closed;

wherein the accessory (100, 101, 102, 103, 104) is disposable within the cooking chamber (30); wherein the bag (100) and the rigid container (103) are provided with an air evacuation valve (105), the air evacuation valve (105) allowing air to be drawn from the interior thereof when the vacuum condition is created within the cooking chamber (30).

32. Method for cooking food (50) by a sous vide cooking technique with a cooking apparatus according to any one of claims 1 to 30, characterized in that said food (50) is placed loosely inside said cooking chamber (30).