An apparatus for heating food includes a base and a lid coupled to one another by a hinged handle. Two fluid-filled thermal fluid vessels with flexible surfaces are installed in the lid and base to form a chamber for holding a food item in a low temperature cooking container f. The thermal fluid vessels may be replaced with high temperature cooking plates to sear or brown the food items. A user of the appliance is protected from exposure to hot thermal fluid retained in the vessels during low temperature cooking.
A sole plate cover covers all exposed surfaces of a steam iron's sole plate to contain fluids leaking from the iron and prevent injury from contact with hot surfaces. The flexible cover includes a plate formed with a plurality of vent holes, a side wall extending outward from the plate all the way around the perimeter of the sole plate, a vent plug extending out from the plate to block a steam vent on the sole plate, and flanges configured to hold the cover to the front and rear ends of the sole plate. A sole plate cover may include a flexible strap for holding closed a water tank cover on the iron. An optional pressure relief valve on the strap blocks a vent hole on the water tank to prevent leakage, opening in the event of an over-pressure condition in the tank.
An apparatus for heating food includes a base and a lid coupled to one another by a hinged handle. Two fluid-filled thermal fluid vessels with flexible surfaces are installed in the lid and base to form a chamber for holding a food item in a low temperature cooking container f. The thermal fluid vessels may be replaced with high temperature cooking plates to sear or brown the food items. A user of the appliance is protected from exposure to hot thermal fluid retained in the vessels during low temperature cooking.
An apparatus for heating food includes a base and a lid coupled to one another by a hinged handle. Two fluid-filled thermal fluid vessels with flexible surfaces are installed in the lid and base to form a chamber for holding a food item in a low temperature cooking container f. The thermal fluid vessels may be replaced with high temperature cooking plates to sear or brown the food items. A user of the appliance is protected from exposure to hot thermal fluid retained in the vessels during low temperature cooking.
An apparatus for vacuum-sealing a lid onto a jar includes a cap skirt joined to a cap. The cap and cap skirt are formed with internal threads for engaging corresponding external threads on the jar. A lid for the jar placed against the lid press will be drawn against the rim of the jar after air is pumped out of the jar through the cap. An airtight seal is established between the lid and the rim of the jar when air at normal atmospheric pressure enters the vacuum port, the pressure difference between the outside and inside of the jar forcing the lid onto the jar rim and sealing the jar. A prying plate positioned on the top of the cap permits removal of the lid without deforming the lid beyond its elastic limit, enabling lids to be removed and re-sealed against the jar.
B67B 3/00 - Closing bottles, jars, or similar containers by applying caps
B67B 3/24 - Special measures for applying and securing caps under vacuum
B67B 6/00 - Closing bottles, jars or similar containers by applying closure members, not provided for in groups
B67B 7/00 - Hand- or power-operated devices for opening closed containers
B67B 7/08 - Other cork removers using air or gas pressure
B67B 7/16 - Hand- or power-operated devices for opening closed containers for removing flanged caps, e.g. crown caps
B67B 7/20 - Hand- or power-operated devices for opening closed containers for breaking vacuum seals between lids or covers and bodies of preserving jars, e.g. by wedge action
An apparatus for vacuum-sealing a lid onto a jar includes a cap skirt joined to a cap. The cap and cap skirt are formed with internal threads for engaging corresponding external threads on the jar. A lid for the jar placed against the lid press will be drawn against the rim of the jar after air is pumped out of the jar through the cap. An airtight seal is established between the lid and the rim of the jar when air at normal atmospheric pressure enters the vacuum port, the pressure difference between the outside and inside of the jar forcing the lid onto the jar rim and sealing the jar. A prying plate positioned on the top of the cap permits removal of the lid without deforming the lid beyond its elastic limit, enabling lids to be removed and re-sealed against the jar.
B67B 3/24 - Special measures for applying and securing caps under vacuum
B67B 7/20 - Hand- or power-operated devices for opening closed containers for breaking vacuum seals between lids or covers and bodies of preserving jars, e.g. by wedge action
A cooking apparatus includes a dual-chamber container with an inner container for holding a food item to be cooked and an outer container for maintaining contact between a temperature-controlled heat transfer liquid and the inner container while the food is being cooked. The dual-chamber container includes an inlet fluid port and outflow fluid port which may be coupled directly to corresponding fluid port connectors on a temperature control unit, or an intervening fluid coupling assembly may convey heat transfer liquid between the control unit and the dual-chamber container. Some control units are adapted to simultaneously control cooking temperature for more than one dual-chamber container. Some dual-chamber containers have a flexible inner container that is separable from an outer container which may be a rigid container or a flexible container.
B65D 33/25 - RivetingDovetailingScrewingEnd- or aperture-closing arrangements or devices using press buttons or slide fasteners
B65B 31/04 - Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
A cooking apparatus includes a dual-chamber container with an inner container for holding a food item to be cooked and an outer container for maintaining contact between a temperature-controlled heat transfer liquid and the inner container while the food is being cooked. The dual-chamber container includes an inlet fluid port and outflow fluid port which may be coupled directly to corresponding fluid port connectors on a temperature control unit, or an intervening fluid coupling assembly may convey heat transfer liquid between the control unit and the dual-chamber container. Some control units are adapted to simultaneously control cooking temperature for more than one dual-chamber container. Some dual-chamber containers have a flexible inner container that is separable from an outer container which may be a rigid container or a flexible container.
B65D 33/25 - RivetingDovetailingScrewingEnd- or aperture-closing arrangements or devices using press buttons or slide fasteners
B65B 31/04 - Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
A cooking apparatus includes a dual-chamber container with an inner container for holding a food item to be cooked and an outer container for maintaining contact between a temperature-controlled heat transfer liquid and the inner container while the food is being cooked. The dual-chamber container includes an inlet fluid port and outflow fluid port which may be coupled directly to corresponding fluid port connectors on a temperature control unit, or an intervening fluid coupling assembly may convey heat transfer liquid between the control unit and the dual-chamber container. Some control units are adapted to simultaneously control cooking temperature for more than one dual-chamber container. Some dual-chamber containers have a flexible inner container that is separable from an outer container which may be a rigid container or a flexible container.
B65B 31/04 - Evacuating, pressurising or gasifying filled containers or wrappers by means of nozzles through which air or other gas, e.g. an inert gas, is withdrawn or supplied
A cooking apparatus is provided comprising a liquid heating unit. The cooking apparatus further includes a top cover and a bottom cover disposed below the top cover, wherein one or both of the top cover and the bottom cover include one or more fluid passages for flowing heating fluid from the liquid heating unit. The cooking apparatus includes a vacuum member that is in fluid communication with a food tray disposed between the top cover and bottom cover. The cooking apparatus further includes a control system configured to direct the removal of one or more gases (e.g., air) from the food tray and circulate heating fluid through the fluid passages for a predetermined period of time.
A labeling system comprises a wall enclosing a space and a container for holding a retractable label, the container laterally disposed in relation to the space. The retractable label is configured to extend out of and retract into the container. In some embodiments, the wall at least partially defines a container cap. In other embodiments, the wall at least partially defines another container for holding material, such as, e.g., material of medicinal utility.
A labeling system comprises a wall enclosing a space and a container for holding a retractable label, the container laterally disposed in relation to the space. The retractable label is configured to extend out of and retract into the container. In some embodiments, the wall at least partially defines a container cap. In other embodiments, the wall at least partially defines another container for holding material, such as, e.g., material of medicinal utility.
An apparatus and method for creating a vacuum-sealed package comprising the placement of the item to be vacuum packed in a container; sealing the container, placing a portion of the container in contact with a sealable chamber; sealing the chamber, creating holes in the container, evacuating the desired amount of air from the container and creating a seal between the interior of the container and the holes.
An apparatus and method for creating a vacuum-sealed package comprising the placement of the item to be vacuum packed in a container; sealing the container, placing a portion of the container in contact with a sealable chamber; sealing the chamber, creating holes in the container, evacuating the desired amount of air from the container and creating a seal between the interior of the container and the holes.
