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System is for preparation of meals comprising one or more courses, of which each course can consist of several sub-courses, each of which is placed in a cooking vessel where they are prepared
System is for preparation of meals comprising one or more courses, of which each course can consist of several sub-courses, each of which is placed in a cooking vessel where they are prepared
The system is for meal preparation involving one or more courses. Each course can consist of several sub-courses, each of which is placed in a cooking vessel for preparation. Each cooking vessel is placed in a heating unit, programmed in respect of temperature and the time the food is submitted to heating. The cooking vessel (1) is shaped as a casing and has a base and an open outer end (2). It has a triangular cross-section and is made of metal plate material. The open outer end of the vessel can be closed by a lid (3) which can possibly have a ventilation aperture. The lid is provided with a check valve (4) with a plate-shaped part (5) which at one outer end (6) is hinged to the lid. A sprung component (6) presses the plate-shaped part away from the lid and this movement is limited by a stop (7). Opposite an aperture (10) in the lid is a cushion (8) of packing material.
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