Low-pressure cooking method and cookware vessel adapted for the same

US11064833B2 · kind B2 · utility

Assignee

• Meyer Intellectual Properties Ltd. · VG

Inventors

• Stanley Kin Sui Cheng · Kowloon, CN
• Edward S. Sherman · Santa Rosa, US
• Chun Wing Wong · Kowloon, CN
• Kam Yuen Li · Hong Kong, CN
• Hin Hang Homer Cheung · Hong Kong, CN

Key dates

• Filing date: May 22, 2014
• Grant date: Jul 20, 2021
• Expiry date: Dec 9, 2038

Classification

• Technology area (CPC Y): Emerging Cross-Sectional Technologies
• CPC primary: Y02B40/00
• WIPO field: Furniture, games
• WIPO sector: Other fields

Abstract

Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.