WO2018216042A1

WO2018216042A1 - Cooking apparatus

Info

Publication number: WO2018216042A1
Application number: PCT/IT2018/050090
Authority: WO
Inventors: Giuseppe De' Longhi; Gianpaolo TREVISAN; Alessandro Benedetti; Fabio BISETTO
Original assignee: De' Longhi Appliances S.R.L. Con Unico Socio
Priority date: 2017-05-23
Filing date: 2018-05-23
Publication date: 2018-11-29
Also published as: IT201700055958A1; DE202018006754U1; CN110769724A; EP3629850A1

Abstract

A cooking apparatus for food (50) is described comprising a base (11) and means (12) to house the food supported by the base (11) in a removable manner. The cooking apparatus comprises a closed cooking chamber (30), heating means (13) suitable to heat said means (12) to house the food and means to create a depression (14) able to create a vacuum condition at least in said cooking chamber (30).

Description

"COOKING APPARATUS"

FIELD OF THE INVENTIO

The present invention concerns a cooking apparatus able to cook food using the sous vide cooking technique.

BACKGROUND OF THE INVENTION

The vacuum cooking of food, also called sous vide cooking, is a cooking technique that provides to cook the food at a low temperature for a very long time in a vacuum.

This cooking technique offers numerous advantages for the consumer, in particular with regard to the quality of the food. In fact, this cooking technique allows to enhance the flavor of the food, and extend the shelf life thereof, that is, the length of time the food remains edible. Foods cooked using this technique are cooked homogeneously throughout their thickness and, compared to traditional cooking techniques, remain more tender and have a much more pleasing appearance to the eye.

Moreover, the food is healthier both because fewer fats are used (or even no fats at all) in the cooking, and also because most of the antioxidant elements are retained inside the food, since this type of cooking allows to prevent oxidation. In sous vide cooking, the ingredients are placed inside vacuum wrappings, such as plastic bags or sachets for example, which are then positioned in the cooking container.

During cooking the wrappings containing the food are immersed in water at a controlled temperature.

In particular, this type of cooking provides to cook the food at lower temperatures than the boiling temperature of water, for example at temperatures comprised between 45 °C and 99°C, for many hours, for example six hours or even more.

The sous vide cooking of the wrappings can also take place in a steam saturated environment at 1 00° C in the oven or dedicated devices (steamers).

Afterward, the wrappers are extracted from the cooking container and can be cooled and stored in a refrigerator or freezer. It should be noted that, thanks to the heat cooking treatments indicated above, the food can be stored without deteriorating for a period of time which can be even three or five times higher than the standard food storage time.

At the time of use, it is provided that the food will be regenerated. To do this, it can be heated in bags up to temperatures below 100° (in the case, for example, of boiled vegetables or boiled fish) or the food can be extracted from the respective bags and heated, for example in a pan or on a grill, in order to reach the proper temperature to be served (in the case, for example, of roast meat or fish).

In the state of the art, cooking devices are known which allow to steam the food contained inside vacuum wrappings to perform sous vide cooking, as explained previously.

Examples of this type of cooking devices are described in the patent documents US 2015/00273 19, WO2016/ 165962, EP 2.392.237, WO 201 5/1 85285 and EP 2.777.45 1 .

One disadvantage of the cooking devices known in the state of the art is that they require the food to be enclosed in vacuum wrappings. The wrappings can be disposable plastic wrappings, such as for example deformable bags, or rigid containers, made for example of plastic or glass.

Consequently, the cooking devices of a known type imply for the consumer the disadvantage that he must equip himself with a machine to vacuum seal the food inside the wrapping.

This is naturally disadvantageous from an economic point of view, since the machine to seal the food has a certain purchase cost, to which must be added, in the case of the plastic wrapping, the cost of the wrapping itself which is the disposable type.

Cooking devices of the known type are also disadvantageous with regard to the bulk, since it is necessary to provide a certain space to put them in the kitchen.

Another disadvantage of known cooking dev ices is that they have a complicated structure.

Another disadvantage of known cooking devices is that they are not very versatile since they are able to cook food correctly only if they are enclosed inside a vacuum wrapping. It should also be noted that if the wrapping is deformable, it can only contain food without liquids which could otherwise escape during cooking. In this case, the liquids must therefore be removed before the vacuum is effected.

One purpose of the present invention is to make available an improved cooking apparatus compared with those known in the state of the art.

Another purpose is to make available a cooking apparatus able to cook food using the vacuum or sous vide cooking technique even without the use of additional wrappings (rigid or deformable).

Another purpose o the cooking apparatus according to the invention can also be to pasteurize containers intended to be kept closed for a long period of time and containing food already cooked or previously treated (such as food preserves for example).

Another purpose is to make available a very versatile cooking apparatus.

Another purpose is to make available a cooking apparatus able to accurately detect the temperature of the cooking chamber.

Another purpose is to make available a cooking apparatus that is reliable, safe and easy to use and to program, during cooking and maintenance times.

Another purpose is to make available a kit comprising a plurality of accessories which can be associated, during use, with the cooking apparatus. 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.

SUMMARY OF THE INVENTION

The present invention is set forth and characterized in the independent claim, 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. By the term "cooking apparatus", in the field of the present invention we mean, in a broad and non-limiting way, both an apparatus able to cook raw food, and an apparatus able to heat or pasteurize already cooked or previously processed food that can be loose or contained inside containers.

Moreover, the term "cooking apparatus" in the context of the present invention identifies an apparatus of the mobile and transportable type which integrates the heating means, which however are advantageously outside a cooking compartment or chamber of the cooking apparatus, and the means to create a depression inside the cooking compartment or chamber defined by suitable means able to create a sealed compartment or chamber.

In particular, the cooking apparatus according to the invention is able, advantageously, to cook food with the sous vide technique (both with and without wrapping), and also according to traditional cooking techniques, such as, for example, by way of non-restrictive example: cooking in a pan (slow cooker) or in a multicooker, steaming (in a steamer) or grilling (on the grill).

The cooking apparatus comprises a base and means to house the food which is supported in a removable manner by the base and which define a closed cooking chamber for the food.

In some embodiments, the means to house the food are configured as a cooking container.

The cooking apparatus comprises heating means suitable to heat the cooking container so that the food can reach the cooking temperature, said heating means being outside said cooking container.

The apparatus also comprises means to create a depression configured to create a vacuum condition in the cooking chamber.

By the term "vacuum condition", in the framework of the present invention, we mean pressure conditions of the cooking chamber such that it is in a depression with respect to ambient pressure.

In one embodiment, the means to create a depression comprise a vacuum pump disposed in the base.

In another embodiment, the means to create a depression comprise a portable external pump which can be manually driven by the user.

In some embodiments, the cooking apparatus also comprises connection means that put the vacuum pump into flow communication with the cooking chamber.

In one embodiment, the connection means comprise an external flexible tube which connects the base to the cooking container.

In another embodiment, the connection means comprise an internal pipe associated with the base. The cooking container comprises a vacuum valve configured to maintain a controlled depression inside the cooking chamber.

In some embodiments, the heating means are selected from a group consisting of electric resistance, for example of a tubular shape, attached to the outside of the cooking container, for example by means of die-casting, mechanical attachment, screen printing or other means, or an induction system.

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

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

in some embodiments, the cooking container comprises a sealing element which develops along the edge of the body so as to seal the cooking chamber hermetically when the lid is resting on the body.

The cooking apparatus also comprises sensor means to detect a temperature inside the cooking chamber.

in some embodiments, the sensor means can be chosen from a group comprising a probe, or a remote detection optical sensor. In any case, the sensor means can detect a temperature inside the cooking chamber, a temperature inside the food, a temperature of the cooking container.

The cooking apparatus comprises a control and command unit positioned in the base and intended, during use, to command the functioning of the cooking apparatus. In particular, it is provided that the control and command unit drives the heating means and the vacuum pump to activate/deactivate them at the appropriate time.

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

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

According to another aspect of the present invention, a method is provided to cook food by means of the sous vide cooking technique using a cooking apparatus according to the invention, wherein the food is positioned loose inside the cooking chamber.

In some embodiments, these accessories may comprise one or more disposable plastic bags, a rack configured to support the bags inside the cooking chamber, a plate to receive the food to be cooked resting on it, one or more box-like containers in plastic or metal, one or more re-closable glass or plastic jars.

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

The cooking apparatus according to the invention advantageously allows to cook food using the vacuum, or sous vide, cooking technique without the food being enclosed inside vacuum wrappings, as happens, on the contrary, in cooking devices known in the state of the art.

This is due to the fact that the cooking apparatus according to the invention creates a depression inside the cooking chamber as a whole. Moreover, in the case in which one or more containers are placed inside the cooking chamber, the apparatus according to the invention advantageously also allows to put these containers in a vacuum condition.

According to the invention, therefore, the food can be disposed loose in the cooking container and it is no longer necessary for the user to put the food inside a vacuum wrapping beforehand.

Moreover, the fact that the heating means are outside the cooking container allows the use of the latter as a storage container, also in the refrigerator, as well as facilitating the washing and maintenance operations.

One advantage connected to the cooking apparatus according to the invention is that the machine for vacuum sealing the food becomes superfluous, with a consequent economic and ecological saving in the case where disposable plastic wrappings are used.

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

Advantageously, the cooking apparatus according to the invention can also be used to pasteurize containers intended to be kept closed for a long period of time and containing food already cooked or previously processed (food preserves).

Furthermore, the cooking apparatus according to the invention can also be advantageously used to put the food preserved in bags or rigid containers in a vacuum condition, also thanks to the fact that its container, once removed from the base, becomes a freely usable component for several other purposes, being devoid of functional components that would hinder a different use.

One advantage of the cooking apparatus according to the invention is that it is able to cook using the vacuum or sous vide cooking technique, not only solid food, but also semi-solid or liquid food. This is very advantageous since it is obvious that, by virtue of the method described above, the apparatuses known in the state of the art are not able to also cook semi-solid or liquid food using the sous vide technique

It should be noted that, advantageously, the cooking apparatus according to the invention can also be used in other ways to cook food in the traditional manner, for example for cooking on a griddle, on a grill or for steaming.

Another advantage of the cooking apparatus according to the invention is that it is flexible and convenient to use because, in particular in some embodiments, the user can leave the food inside the cooking container, separate it from the base and, according to needs can put it in the refrigerator, in the oven or serve food cooked inside it directly at the table.

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

A. further 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 invention is that it is possible to accurately detect the temperature inside the cooking chamber of the food so as to regulate the cooking according to the temperature values detected.

A further advantage of the invention is that it makes available a cooking apparatus which promotes the maintenance of hygiene and cleanliness. In fact it is very convenient and easy to clean. In fact, it should be noted that certain elements of the apparatus, such as for example the elements which form the cooking container (body, lid and gasket) can advantageously be washed in a dishwasher.

Another advantage of the invention is that it makes available a kit comprising a plurality of accessories which can be associated, during use, with the cooking apparatus in such a way as to allow the user to use the apparatus with great versatility. In fact, the user can choose, on each occasion, whether to put the food loose in the cooking container or inside the most suitable receptacle (bag, rigid container, jar), depending on the type of food and the type of cooking desired.

BRIEF DESCRIPTION OF THE DRAWINGS

These and other characteristics of the present invention will become apparent from the following description of some embodiments, given as a non-restrictive example with reference to the attached drawings wherein:

- fig. 1 is a schematic, perspective view of a cooking apparatus according to the present invention, together with a plurality of accessories that can be associated with the cooking apparatus;

- figs. 2-6 are schematic, perspective and partly exploded views of a plurality of embodiments of a cooking apparatus according to the present invention;

- figs. 7-9 are section views of other embodiments of a cooking apparatus according to the present invention.

To facilitate comprehension, the same reference numbers have been used, where possible, to identify identical common elements in the drawings.

It is understood that elements and characteristics of one embodiment can conveniently be incorporated into other embodiments without further clarifications.

DETAILED DESCRIPTION OF SOME EMBODIMENTS

With reference to fig. 1 , a first embodiment of a cooking apparatus according to the invention is described, denoted in its entirety by the reference number I OA.

The cooking apparatus 10A comprises a base 1 1 and a cooking container 12 which is removably supported by the base 1 1 and which defines a closed cooking chamber 30 intended to receive the food.

The cooking apparatus 10A comprises heating means 13, outside the cooking chamber 30, suitable to heat the cooking container 12 so that the food can reach the cooking temperature.

The cooking apparatus I OA also comprises means to create a depression 14 inside the cooking chamber 30.

For example, the means to create a depression 14 are able to take the cooking chamber 30 to an absolute internal pressure comprised between 20 and 900 mbar.

The means to create a depression comprise a portable pump 14 A which can be driven manually by an operator.

The pump 14A, of a known type, allows to suck in air from inside the cooking chamber 30 to take the latter into depression with respect to atmospheric pressure.

The cooking container 12 comprises a vacuum valve 15A configured to maintain a controlled pressure inside the cooking chamber 30.

In particular, the vacuum valve 1 5A is, for example, a one-directional valve which allows to maintain, inside the cooking chamber 30, the internal pressure generated by the means to create the depression 14.

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

The pump 14A, during use, is connected to the vacuum valve 15A so as to enter into flow connection with the cooking chamber 30.

In other embodiments, described in greater detail below with reference to figs. 2-8, the means to create a depression can comprise a vacuum pump integrated in the base 1 1 . In these embodiments, the cooking apparatus also comprises connection means 27 (shown with a broken line in fig. 1 ) which put the vacuum pump into flow communication with the cooking chamber.

In one embodiment, the connection means 27 comprise a flexible tube 28, which develops outside the cooking container 12 and the base 1 1 to connect them to each other. In this embodiment, a first end of the flexible tube 28 which is connected to the base 1 1 is provided with an attachment 28A, while a second end of the flexible tube 28 which is connected to the cooking container 12 is provided with an adapter 28B which, during use, is coupled with the vacuum valve 1 5 A.

In another embodiment, the connection means 27 comprise an internal pipe 29 which is associated with the base 1 1 .

The cooking container 12 comprises a body 16 and a lid 17 which engages w ith an edge of the body 1 6 so as to define a closed cooking chamber 30.

In some embodiments, the cooking container 1 2 comprises a sealing element 20 which develops along the edge of the body 16 so as to hermetically seal the cooking chamber 30 when the lid is resting on the body 16.

In some embodiments, the body 16, and consequently the lid 17 and the sealing element 20, can have multiple shapes, such as for example a rectangular, oval, or round shape. By way of example, in the embodiments shown, the body 16, the lid 1 7 and the sealing element 20 have a rectangular shape.

The lid 1 7 comprises a knob 18, for example disposed on its top substantially in a central zone thereof, to allow the user to easily grasp the lid.

In this embodiment, the vacuum valve 15A is integrated into the knob 1 8. In some embodiments, the lid 1 7 is made of glass or other materials (metal, ceramic) able to support the vacuum.

In some embodiments, the lid 1 7 can be made of non-transparent materials, such as those indicated above, and comprise a portion able to allow the user to view the inside of the cooking chamber, for example a glass porthole.

The lid 17 can comprise means 1 to display the temperature and/or pressure inside the cooking chamber.

In some embodiments, the display means 19 comprise a pressure gauge of a known type.

In some embodiments, the display means 19 comprise a thermometer of a known type.

The cooking apparatus l OA also comprises sensor means 21 to detect a temperature inside the cooking chamber.

In one embodiment, the sensor means 21 can comprise a thermal probe 2 1 A, which will be described in greater detail below. In this embodiment, the lid 17 can provide a passage hole 22 intended to be passed through by the thermal probe

21 A. The passage hole 22 is kept sealed by a plug 23 to prevent the inside of the cooking chamber 30 from communicating with the external env ironment. During use, when the user wishes to detect the temperature with the thermal probe 21 A, the plug 23 must naturally be removed from the passage hole 22.

In another embodiment, alternative to the previous one, the sensor means 21 can comprise a remote detection optical sensor 21 B. The optical sensor 21B can, for example, be integrated in the base 1 1 in an appropriate position such that it faces toward the body 16 of the container so as to detect its internal temperature without contacting it.

In another embodiment, the sensor means can comprise an optical sensor 21C which can be associated with the lid 1 7, or with the body 16.

The cooking apparatus l OA comprises a control and command unit (not shown) positioned in the base 1 1 and intended, during use, to command the functioning of the cooking apparatus 10A. In particular, in this embodiment, it is provided that the control and command unit drives the heating means to activate/deactivate them at the appropriate moment, as well as the means to create the depression inside the cooking chamber.

In particular, the cooking apparatus comprises a system to control the temperature of the cooking chamber, such as to keep the cooking chamber in a vacuum condition during cooking. It should be noted that the control system is very precise, and allows to control the temperature with an accuracy of at least +/- 1°C.

Typical working temperatures are in this case comprised between 30°C and 90°C.

The base 1 1 also comprises interface means 24, for example of the digital type, by means of which a user can control the cooking apparatus 10 and program its functions over time. The interface means 24 can comprise an electronic display 25 and a plurality of push buttons 26, connected to the control and command unit.

In some embodiments, the cooking apparatus according to the invention can comprise a control and command unit able to communicate remotely, for example by means of the Bluetooth communication protocol or using a wireless internet connection, with mobile electronic devices such as mobile phones, like a smartphone, computer or tablet. For example, on these mobile electronic devices a special app can be installed able to interact with the cooking apparatus to remotely control the control and command unit.

In fig. 1 a kit of accessories 100, 101 , 102, 103, 104 is also visible, which can be associated, during use, with the cooking apparatus 1 OA according to the invention.

The accessories shown by way of non-restrictive example in fig. 1 , comprise: - a disposable bag 1 00, for example made of plastic material; - a rack 101 , for example made of metal material, configured to support a plurality of bags 100 in an inclined position;

- a plate 102 to receive the food to be cooked, resting directly on it;

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

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

One or more of the accessories 100, 101 , 102, 103, 104 can be disposed, during use, inside the cooking chamber 30.

It is understood that the bags 100 can be disposed directly in the cooking container 12, without the interposition of the rack.

In some cases, according to requirements, the accessories are immersed in water, with which the body 16 of the cooking container 12 is filled to a certain desired level.

The bag 100 and the rigid container 103 are provided with a vent valve 105 which allows to suck in air from inside them when the vacuum condition is created inside the cooking chamber. In this way, the food contained inside the bags 100 and rigid containers 103 can in turn be stored under vacuum.

The plate 102 can comprise a tub 106 provided with a plurality of support feet 107. Inside the tub 106 a tray 108 of a shape complementary to the tub 106 is received.

The tray 108 can have a contact surface 109, intended to receive the food, for example of an undulating shape, directly resting on it.

The contact surface 109 comprises a plurality of holes 1 10 which can be uniformly distributed thereon. The holes 1 10 are configured to allow the passage of the steam that is generated during cooking.

The re-closable jars 104 can comprise a containing element 1 1 1 and a respective lid 1 12 which can be attached by interference to the containing element 1 1 1 or hinged to the latter. Between the containing element 1 1 1 and the respective lid 1 12 a gasket 1 13 can be provided which allows to seal the jar 104 hermetically.

It is understood that the accessories 1 00, 1 01 , 1 02, 103, 104 can be associated with any embodiment of the cooking apparatus according to the invention, therefore both with the cooking apparatus 1 OA described above with reference to fig. 1, and also with all the embodiments of the cooking apparatus l OB, I OC, l OD, J OE, 1 OF, l OG, 10H, 101 which will be described below with reference to figs. 2-9.

In the following description with reference to figs. 2-9, we will not describe every time all the equal parts of the different embodiments for reasons of brevity, highlighting instead the peculiarities of each embodiment.

With reference to fig. 2, a second embodiment of a cooking apparatus according to the invention is described, denoted in its entirety by the reference number 10B.

In the cooking apparatus 10B, the base 1 1 comprises a hollow 3 I B configured to at least partly receive the cooking container 12.

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

The heating means 13 of the cooking apparatus l OB comprise an electric resistance 13B.

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

The power of the electric resistance 1 3B, o the type known in the state of the art, is chosen appropriately so that the heating means can reach temperatures suitable to heat the cooking container 12 in a short time, in compliance with the regulations in force concerning electric equipment for home use.

For example, the electric resistance 13B can have a power comprised between 1000 W and 2000 W. In particular, the electric resistance 13B can have a power comprised between 1300 and 1600 W.

The electric resistance 13B comprises a pair of connections 32 which are intended to engage with respective feed holes (not shown) made for example on one of the walls of the hollow 3 IB.

The connections 32 can be made impermeable to water in such a way as to make the body 16 submersible in water and also washable in the dishwasher.

For example, the feed holes can be made on the wal of the hollow adjacent to the portion of the base 1 1 in which the control and command unit is located.

During use, when the connections 32 are inserted inside the feed holes, the electric power of the resistor 13B is guaranteed.

With reference to fig. 3, a third embodiment of a cooking apparatus according to the invention is described, denoted in its entirety by the reference number 10C.

In the cooking apparatus I OC, the base 1 1 comprises a hollow 31 C. Unlike the previous embodiment, the hollow 3 1 C is not configured to at least partly receive the cooking container 12.

The cooking apparatus I OC comprises heat transmission means 33.

In one embodiment, the heat transmission means 33 comprise a plate 34, for example of a rectangular shape, and made of metal material.

In one embodiment, the base 1 1 is conformed so as to receive the heat transmission means 33 resting on it. For example, the heat transmission means 33 can rest on an upper edge 35 of the hollow 31 C.

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

The heating means 13 of the cooking apparatus I OC comprise an electric resistance 13C.

In this embodiment, the electric resistance 13C is associated with the plate 34. In particular, the electric resistance 13C is disposed below the plate 34 so as to be received in the hollow 3 1 C.

During use, when the connections 32 are inserted inside the feed holes contained in the hollow 31C, the plate 34 is heated by the resistance 13C and transmits the heat to the body 1 6 of the cooking container 12.

The connections 32 can be made impermeable to water in such a way as to make the plate 34 submersible in water and also washable in the dishwasher.

It should be noted that the cooking apparatus 1 OC has great versatility because it can advantageously be used without the cooking container 12, for example cooking the food directly on the plate 34. In this case, the plate 34 defines a means to house the food.

The power of the electric resistance 13C, of the type known in the state of the art, is chosen appropriately to ensure that the heating means can reach temperatures suitable to heat the cooking container 12 in a short time, in compliance with the regulations in force concerning electric equipment for home use.

For example, the electric resistance 13C can have a power comprised between 1000 W and 2000 W. In particular, the electric resistance 13C can have a power comprised between 1300 and 1600 W.

The electric resistance 13C comprises a pair of connections 32 intended to engage with respective feed holes (not shown) made for example on one of the walls of the hollow 3 1 C. For example, the feed holes can be made on the wall of the hollow adjacent to the portion of the base 1 1 in which the control and command unit is located.

During use, when the connections 32 are inserted inside the feed holes, the electric power of the resistance 13C is guaranteed.

With reference to fig. 4, a fourth embodiment of a cooking apparatus according to the invention is described, denoted in its entirety by the reference number 10D.

In the cooking apparatus 10D, the base 1 1 comprises a hollow 3 ID.

The cooking apparatus 10D comprises heat transmission means 33.

In one embodiment, the base 1 1 is shaped so as to receive the heat transmission means 33 resting on it. For example, the heat transmission means 33 can rest on an upper edge 35 of the hollow 3 I D.

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

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

In this embodiment, the tubular resistance 13D is associated with the base 1 1 .

In particular, the tubular resistance 13D is received in the hollow 31 D.

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

It should be noted that the cooking apparatus 10D has great versatility because it can advantageously be used without the cooking container 12, for example cooking the food directly on the plate 34.

The power of the tubular resistance 13D, of the type known in the state of the art, is chosen appropriately to ensure that the heating means can reach temperatures suitable to heat the cooking container 12 in a short time, in compliance with the regulations in force concerning electric equipment for home use.

For example, the electric resistance 13D can have a power comprised between 1000 W and 2000 W. In particular, the electric resistance 13D can have a power comprised between 1300 and 1600 W.

The tubular resistance 13D is connected to the base 1 1 so as to be electrically powered. For example, the tubular resistance 13D is connected to the base 1 1 in correspondence with the wall of the hollow 3 ID adjacent to the portion of the base 1 1 in which 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, denoted in its entirety by the reference number 10E.

In the cooking apparatus 10E, the base 1 1 comprises a hollow 31 E.

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

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

In this embodiment too, as in the previous one, the tubular resistance 13 E is associated with the base 1 1 . In particular, the tubular resistance 13 E is received in the hollow 3 I E.

During use, the cooking container 12 rests directly on the tubular resistance 13E, which thus heats the body 16 of the cooking container 12.

It should be noted that in this embodiment, since the tubular resistance 13 E is disposed lowered inside the hollow 3 I E, the body 16 is received, at least partly, inside the hollow 3 I E.

The power of the tubular resistance 13 E, of the type known in the state of the art, is chosen appropriately to ensure that the heating means can reach temperatures suitable to heat the cooking container 12 in a short time, in compliance with the regulations in force concerning electric equipment for home use.

For example, the electric resistance 13E can have a power comprised between 1000 W and 2000 W. In particular, the electric resistance 13E can have a power comprised between 1300 and 1600 W.

The tubular resistance 13E is connected to the base 1 1 so as to be electrically powered. For example, the tubular resistance 13E is connected to the base 1 1 in correspondence with the wall of the hollow 3 I E adjacent to the portion of the base 1 1 in which 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, denoted in its entirety by the reference number 1 OF.

The heating means 13, in this embodiment, are configured as induction heating means 13F, of a type known in the state of the art.

The induction heating means 13F are integrated into the base 1 1 .

During use, the body 16 of the cooking container 12 rests directly on the induction heating means 13F.

It should be noted that in all the embodiments of the cooking apparatus 10B, 10C, l OD, 10E, 1 OF described above with reference to figs. 2-6, the means to create a depression comprise a vacuum pump disposed in the base 1 1, not visible in the drawings. Consequently, all of these embodiments provide the connection means 27 which put the vacuum pump in flow communication with the cooking chamber 30. In particular, in these embodiments the connection means 27 comprise the flexible tube 27A, described previously with reference to fig. 1 .

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

In this embodiment, some food 50, such as a meat roast and a plurality of vegetables, have also been schematically shown.

In the cooking apparatus 10G, the means to create a depression 14 comprise a vacuum pump 14G located inside the base 1 1 .

The vacuum pump 14G is controlled, during use, by the control and command unit that activates and deactivates it at the appropriate time.

The cooking apparatus 10G comprises the connection means 27 which comprise the flexible tube 28 described previously.

The adapter 28B engages with a vacuum valve 15G. Unlike the embodiments described above, in which the vacuum valve is integrated in the knob 1 8, the vacuum valve 1 5G is associated with the lid 1 7.

In this embodiment, the thermal probe 2 1 A is also show n disposed inside the cooking chamber 30 to detect the temperature of the food 50.

In particular, a distal end 36 of the thermal probe 21 A is configured to contact the food 50. For example, the thermal probe 21 A can penetrate inside the food 50.

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

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

The thermal probe 21 A comprises a first temperature detection point 38 disposed in correspondence with its proximal end 37. When the thermal probe 21 A is inserted in the cooking chamber 30, the first detection point 38 is located near the lid 1 7. Therefore, it is disposed in a position such that it does not come into contact with the food 50 and can thus detect the internal temperature of the cooking chamber 30.

The thermal probe 21 A also comprises a plurality of temperature detection points 39 disposed in correspondence with the distal end 36. For example, in the version shown, three temperature detection points 39 are provided.

It is understood that in other versions the thermal probe 2 1 A can naturally comprise a different number of detection points 39, for example greater or less than three.

The three detection points 39 are all disposed, during use, in contact with the food 50, but in slightly different positions. In this way, the thermal probe 21 A is able to accurately detect a possible heat gradient present in the temperature of the food 50, allowing to highlight a non-homogeneous heating of the latter.

Thanks to the thermal probe 21 A, the cooking apparatus according to the invention is able to detect with great precision both the temperature inside the cooking chamber 30 and the temperature of the food 50.

The thermal probe 21 A is connected to the control and command unit of the cooking apparatus so that the user can read the temperatures 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, denoted in its entirety by the reference number l OH.

in this drawing, the thermal probe 21 A described above is also visible, shown enlarged outside the cooking container 12.

In the cooking apparatus 10H, the means to create a depression 14 comprise a vacuum pump 14H located inside the base 1 1 .

The vacuum pump 14H is controlled, during use, by the control and command unit that activates and deactivates it at the appropriate time.

Unlike the embodiment described above, the connection means 27 do not comprise the flexible tube 28.

In this embodiment, the connection means 27 comprise the internal pipe 29 associated with the base 1 1 .

The internal pipe 29 is made in an upright 40 which is attached to the base 1 1 and which develops vertically adjacent to the latter.

The internal pipe 29, at one end, is connected to the vacuum pump 14H, while at the opposite end it is connected to the cooking container 12.

In this embodiment, the body 16 of the cooking container 12 comprises a connection hole 41 between the cooking chamber 30 and the outside made on one of the lateral walls of the body 16. The connection hole 41 develops through the thickness of the lateral wall in a protruding portion 42 of the latter that projects toward the outside.

The protruding portion 42 is shaped so as to couple in a same-shape coupling with the end of the internal pipe 29 intended to connect with the cooking container 12.

During use, when the user disposes the cooking container 12 on the base 1 1 , it is provided that the user inserts the protruding portion 42 inside the end of the internal pipe 29. In this way, the connection hole 41 allows to create the depression inside the cooking chamber 30 because it connects the latter with the vacuum pump 14H.

With reference to fig. 9, a ninth embodiment of a cooking apparatus according to the invention is described, denoted in its entirety by the reference number 101.

The cooking apparatus 101 comprises the optical sensor 21 B for the remote detection of the temperature inside the cooking container 12. The optical sensor 2 1 B is located in a suitable seating 43 B made on the base I I . In particular, the seating 43 B is made in a portion of the base 1 1 which faces the cooking container 12 and adjacent to the zone in which the interface means 24 and the control and command unit are positioned.

In an alternative embodiment, the cooking apparatus can comprise, instead of the optical sensor 21 B, an optical sensor 21C analogous to the optical sensor 21 B but located in a respective seating 43 C made on the lid 17. The optical sensor 21 C associated with the lid 17 is therefore facing the cooking chamber 30 and the food 50 contained therein, so as to be able to effectively detect the temperature thereof.

It is understood that in the embodiments of the cooking apparatus 10G, l OH and 101 described above, the heating means 13 can comprise any of the heating means 13B, 13C, 13D, 13E, 13F described with reference to figs. 2-6.

It is clear that modifications and/or additions of parts can be made to the cooking apparatus and kit as described heretofore, without departing from the field and scope f 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 a 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 for food (50) comprising a base ( 1 1 ) and means ( 12) to house the food (50), said means ( 12) to house the food (50) being supported by said base ( 1 1 ) in a removable manner and comprising a closed cooking chamber (30); the cooking apparatus being characterized in that it also comprises heating means (13) outside said cooking chamber (30) and suitable to heat said means ( 12) to house the food (50) and means to create a depression ( 14) able to create a vacuum condition at least in said cooking chamber (30).

2. Apparatus as in claim 1 , characterized in that said means to house the food (50) are configured as a cooking container ( 12).

3. Apparatus as in claim 2, characterized in that said cooking container ( 12) comprises a body ( 16) and a lid ( 1 7) that engages with an edge of said body ( 16) so as to define said closed cooking chamber (30).

4. Apparatus as in claim 3, characterized in that said cooking container ( 12) comprises a sealing element (20) that develops along the edge of said body ( 16) so as to seal said cooking chamber (30) hermetically when said lid ( 1 7) is resting on said body ( 16).

5. Apparatus as in claim 3, or 4, characterized in that said cooking container ( 12) comprises a vacuum valve (15 A; 15G) configured to maintain a controlled vacuum pressure inside said cooking chamber (30).

6. Apparatus as in claim 5, characterized in that said vacuum valve (15 A; 15G) is a one-directional valve that allows to keep the internal pressure generated by said means to create the depression ( 14) inside said cooking chamber (30) and to make steam exit when the internal pressure is greater than or equal to the pressure of the external environment.

7. Apparatus as in claim 5 or 6, characterized in that said vacuum valve (15 A; 15G) is integrated in a handle ( 1 8) comprised in said lid ( 1 7) or is associated with said lid ( 1 7).

8. Apparatus as in any of the claims from 5 to 7, characterized in that said means to create a depression ( 14) are disposed, in particular, to keep a depression inside said cooking chamber (30) and comprise a portable pump (14A) able to be driven manually by a user and connectable to said vacuum valve (15 A) so as to enter into flow connection with said cooking chamber (30).

9. Apparatus as in any of the claims from 1 to 7, characterized in that said means to create a depression ( 14) are disposed, in particular, to keep a depression inside said cooking chamber (30) and comprise a vacuum pump (14G; 14H) integrated in said base ( 1 1 ).

10. Apparatus as in claim 9, characterized in that it comprises connection means (27) that put said vacuum pump (14G; 14H) into flow communication with said cooking chamber (30).

1 1 . Apparatus as in claims 2 and 10, characterized in that said connection means (27) comprise a flexible tube (28) that develops outside said cooking container ( 12) and said base ( 1 1 ) in order to connect them to each other; wherein a first end of said flexible tube (28) that is connected to said base ( 1 1 ) is provided with an attachment (28 A), and a second end of said flexible tube (28) that is connected to said cooking container ( 12) is provided with an adaptor (28B) that is configured to couple with a vacuum valve (15 A; 15G).

12. Apparatus as in claim 10, characterized in that said connection means (27) comprise an internal pipe (29) that is associated with said base (1 1 ).

13. Apparatus as in claim 1 2, characterized in that said internal pipe (29) is made in an upright (40) that is attached to said base ( 1 1 ) and that develops vertically adjacent to the latter; wherein said internal pipe (29), at one end, is connected to said vacuum pump (14H) while at the opposite end it is connected to said cooking container ( 12).

14. Apparatus as in claim 13, characterized in that said body ( 16) comprises a connection hole (41) between said cooking chamber (30) and the outside that is made on one of the lateral walls of said body ( 16); wherein said connection hole (41 ) develops through the thickness of said lateral wall in a protruding portion (42) of the latter that projects toward the outside and conformed in such a manner as to couple with a same-shape coupling with said end of said internal pipe (29) intended to connect with said cooking container ( 12); said connection hole (41 ) being configured as to create the depression inside said cooking chamber (30).

15. Apparatus as in any claim hereinbefore, characterized in that said heating means ( 1 3) are chosen from a group consisting of: a tubular resistance ( 13D; 1 3 E), an electric resistance (13B), or induction heating means ( 13F ).

16. Apparatus as in claim 1 5, characterized in that said electric resistance ( 13B) is associated externally with said body ( 16).

17. Apparatus as in any of the claims from 3 to 16, characterized in that it comprises heat transmission means (33) comprising a plate (34) and received resting on said base ( 1 1 ).

1 8. Apparatus as in claim 17, characterized in that said plate (34) defines a mean to house the food (50).

19. Apparatus as in claims 15 and 17, characterized in that said electric resistance (13C) is associated with said plate (34).

20. Apparatus as in claim 15, characterized in that said tubular resistance (13D; 13E) is associated with said base ( 1 1 ), said tubular resistance ( 13D; 13E) being received in a hollow (3 ID; 3 IE) comprised in said base ( 1 1 ).

21 . Apparatus as in claim 1 5, characterized in that said induction heating means (13F) are integrated in said base ( 1 1).

22. Apparatus as in any claim hereinbefore, characterized in that it comprises sensor means (21 ) to detect a temperature inside said cooking chamber (30).

23. Apparatus as in claim 22, characterized in that said sensor means (21 ) are chosen from a group consisting of: a thermal probe (21 A), an optical sensor (21B; 21C).

24. Apparatus as in claim 23, characterized in that said thermal probe (21 A) comprises a plurality of temperature detection points (38, 39); wherein a first temperature detection point (38) is provided disposed in correspondence with a proximal end (37) of said thermal probe (21 A) so as to be positioned in proximity with said lid ( 1 7) so as to be able to measure the temperature of said cooking chamber (30), and a plurality of detection points (39) disposed in correspondence with a distal end (36) of said thermal probe (21 A) so as to be in contact with said food (50) to measure its temperature.

25. Apparatus as in claim 2 and 23, characterized in that said optical sensor (2 1 C) is configured to detect remotely the temperature of the food (50) contained in said cooking chamber (30) and/or the temperature in said cooking container ( 12); wherein said optical sensor (21C) is located in a respective seating (43 C) made in said lid ( 1 7).

26. Apparatus as in claim 23, characterized in that said optical sensor (2 1 B) is configured to detect remotely the temperature of the cooking container ( 12) and is positioned in a suitable seating (43B) made in a portion of said base ( 1 1 ) that faces said cooking container ( 12).

27. Apparatus as in any claim hereinbefore, characterized in that it comprises a control and command unit positioned in said base ( I I ) and intended to drive at least said heating means ( 13) and/or said means to create a depression ( 14) to activate/deactivate them at a suitable moment.

28. Apparatus as in any claim hereinbefore, characterized in that it comprises a temperature control system of the temperature of said cooking chamber (30), so as to keep said cooking chamber (30) in said vacuum condition during the cooking.

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

30. Apparatus as in any of the claims from 3 to 29, characterized in that said lid ( 1 7) comprises display means ( 19) to display the temperature and/or pressure inside said cooking chamber (30).

3 1 . Kit of accessories for a cooking apparatus as in any claim hereinbefore, characterized in that it comprises:

- a disposable bag ( 100);

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

- a plate ( 102) to receive the food (50) to be cooked directly resting on it;

- a rigid container ( 103 );

- a re-closable jar ( 104);

wherein said accessories ( 100, 101 , 102, 103, 104) can be disposed inside said cooking chamber (30); wherein said bag ( 100) and said rigid container ( 103) are provided with a vent valve ( 105) that allows to suck up air from inside them when said vacuum condition is created inside said cooking chamber (30).

32. Method to cook food (50) by means of the sous vide cooking technique using a cooking apparatus as in any of the claims from 1 to 30, characterized in that said food (50) is positioned loose inside said cooking chamber (30).