| 摘要 |
Steam heating apparatus for heating frozen and refrigerated foods to render them appetizing both in appearance and taste. Long and short steam heating periods are provided as well as a sear heater for browning meat, bread and the like. A short or long period of steam heating operation is initiated by depressing an appropriate switch associated with a timer which in turn controls a time delay relay. The second time delay relay controls operation of a motor driven pump which pumps water during a given interval to atomizing nozzles. The atomizing nozzles are mounted on a lower heating plate in a steam housing and direct atomized water droplets to an upper heated plate provided with apertures. The water droplets are converted into steam by contact with one or both of the hot plates. Steam rises through the apertures in the top plate to heat the food positioned thereon. Sear heating is controlled by a sear timer and is independent of the steam heating cycles.
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