| 摘要 |
An apparatus for cooking in a heated fluid held within a container (30), including a heating member (34) for heating the fluid in the container to a desired cooking temperature, an ultrasonic member (42) for generating ultrasonic vibrations, and a connecting member (26) for connecting the ultrasonic member to the container so that the ultrasonic vibrations are transmitted either directly to the fluid or through the container and into the fluid. The fluid used with the invention can be either water, oil, liquified fat or other typical cooking fluids. Additionally, the ultrasonic vibrations transmitted into fluid can be the range of 20 to 30K Hz. In those forms of cooking where a heated fluid is not utilized the ultrasonic vibrations are transmitted through the container (30) and into the food being cooked. |
