DEVICE FOR A COOKING UNIT WITH DIFFERENT MEANS: BY IMMERSION OR SPRAYING OF OIL, WATER OR STEAM UNDER PRESSURE, WITH CONTINUOUS FILTERING AND COOLING AT THE END OF THE CYCLE

摘要

PCT No. PCT/FR88/00547 Sec. 371 Date Apr. 30, 1990 Sec. 102(e) Date Apr. 30, 1990 PCT Filed Nov. 8, 1988 PCT Pub. No. WO89/04131 PCT Pub. Date May 18, 1989.Universal cooking unit wherein products to be cooked are introduced into a cooking or baking chamber by a drawer. The drawer includes joints to tightly seal the cooking chamber, which can be placed under vacuum, thereby permitting cooking at low temperature. A heating chamber, tightly separated from the cooking chamber, raises the temperature of the liquids, such as oil or water, for cooking the product in the cooking chamber. These liquids are heated by a preferential route fitted with electrical resistors, and are then propelled by a pump through a network of pipes, to the cooking chamber, and sprayed or vaporized on the food. The liquids are then collected on an inclined plane which recycles them to the heating chamber through filters to regenerate and reheat them by the preferential route in order to restart the cooking cycle. To change the cooking mode, a valve is closed and the oil in the container is conveyed by the pump to a reservoir for storage.