The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Apr. 09, 1985

Filed:

Mar. 04, 1983
Applicant:
Inventors:

Stephen L Whittenburg, Overland Park, KS (US);

David D McCormick, Kansas City, MO (US);

William J Tweed, Kansas City, MO (US);

A Aykut Ozgunay, Clinton, MO (US);

James T Williams, Sacramento, CA (US);

Assignee:

Rival Manufacturing Company, Kansas City, MO (US);

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A47J / ;
U.S. Cl.
CPC ...
99331 ; 99413 ; 99446 ; 126 20 ; 126369 ; 219401 ; 219441 ; 426510 ;
Abstract

A steam cooking utensil is disclosed which includes a base; a boiling water reservoir and a condensate trough defined by the base; and a heater disposed centrally to the boiling water reservoir, mounted in the base, and coupled to a thermostat also mounted in the base. The condensate trough is disposed in annular relationship to the boiling water reservoir. A food tray defining a imperforate central surface and an array of peripheral aperatures is supported such that the imperforate surface is vertically aligned with the boiling water reservoir and the array of peripheral apertures is vertically aligned with the condensate trough. A cover having a bottom opening defined by a rim is positioned over the food tray, condensate trough and boiling water reservoir, such that the rim cooperates with an outer peripheral lip of the condensate trough to form a seal. The disclosed steam cooking utensil operates to cook food quickly, cleanly and efficiently. The boiling water reservoir remains free from condensate residues even after boiling dry, and the food product remains free from excess moisture.


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