| 摘要 |
In order to cook a portion or batch of spaghetti rapidly, use is made of: a batcher device (90-96) of the batch or portion of raw ''Italian pasta''; a boiler (49) for hot water inserted in a pressurized water pipe network; a first pre-cooking chamber (10) under pressure, incorporated within said boiler (49); a second chamber (11), cascade connected with the first chamber mentioned above for completing the cooking process at the atmospheric pressure; a stirrer (14) for agitating the ''pasta'' during the time it is held within the second cooking chamber; a device (52) for regulating the amount of residual cooking water to be left with the cooked ''pasta''; a heat exchanger (42) for regenerating heat contained in steam as well as in the cooking excess water and for pre-heating the water to be conveyed into the boiler; hydraulic control means (32, 36) of the inlet and outlet valves of the pre-cooking chamber, of the doors and of the stirring device; microprocessor control and regulation means (27) with an intermittent or continuous working cycle program and with initial washing of said cooking chambers and the final emptying of the cooking water. |
