Convection steamer apparatus and method for processing food items or the like

DETAILED DESCRIPTION The present invention contemplates the provision of a convection steamer and method for processing foods or the like, such as by cooking, heating, thawing or reconstituting, at substantially atmospheric pressure and at a relatively low effective steam cooking temperature comprising a steam generator and distribution system operative with the diffuser device for delivering substantially dry steam into a chamber and in a controlled, turbulent path around the food items to be processed.
A pressure differential generator means in the form of hydro-siphonic device communicates with said chamber for continuously purging air and/or unused steam from the chamber via a negative pressure to maintain a controlled turbulent, flow of substantially dry steam in convection, heat-transfer relation around said food items so as to cook the same at a relatively low effective temperature of approximately 212.
degree.
in the region around the food being cooked.
By the present arrangement, the controlled turbulent steam flow swirls within the chamber and over and around the food thereby diminishing the condensate which forms to surface.
On food items where condensate normally forms as droplets of water, the convection steamer of the present invention provides a predetermined controlled turbulent flow that causes the droplets to combine and run off quickly.
By maintaining more of the food surface relatively free of condensate, the amount of heat transferred is significantly increased.
On other foods, where condensate forms as a liquid film, the velocity of the turbulence strokes and thins the film to a minimum, often breaking through and greatly increasing the amount of heat-transfer to the food items to be processed.
Further, in the present invention, the pressure differential generator means in the form of hydro-siphonic device continuously purges air and/or steam from the chamber so as to counteract the undesirable effect of air in the chamber.
The presence of air in the steam chamber, even in very small quantities, greatly reduces the heat-transfer characteristics thereof