William R Motherway, 331012 Sanctuary Cove Dr, West Palm Beach, FL 33410

6505546, Jan 14, 2003

Mar 4, 1993

08/027117

Bernard G. Koether - Tequesta FL
William Doherty Motherway - Fairfield CT

Technology Licensing Corporation - Tequesta FL

A47J 3712

99408, 99403, 99336

A vessel for cooking food under pressure wherein the shape of a bottom surface of the vessel and the position of heating elements which heat cooking fluid contained within the vessel act to form a cool zone in a region near the bottom surface. Within the cool zone, the temperature of the cooking fluid is maintained below the cooking temperature so that food particles dislodged from the food being cooked do not burn and contaminate the cooking fluid. In addition, the temperature in the cool zone is maintained above the boiling point of water so that moisture contained within the food particles is continuously evaporated during the cooking cycle, preventing boil over conditions. A novel pressure release system is provided for intermittently operating a pressure release valve near the end of the cooking cycle. A computer controller controls operation of the release valve based upon the temperature of the cooking fluid to eliminate sudden drops in temperature.

5730308, Mar 24, 1998

Dec 22, 1993

8/172624

Bernard G. Koether - Tequesta FL
Francis J. McGinn - Branford CT
William D. Motherway - Easton CT

Technology Licensing Corporation - Tequesta FL

B65D 5500

220201

A closure for covering the opening of a vessel containing a supply of cooking fluid preferably includes a flexible inner member adapted to cover the opening of the vessel in sealing engagement therewith and an outer member adapted to be positioned above the inner member. A coupling assembly is provided to couple the inner member to the outer member when the closure assembly is removed from the vessel. The coupling assembly permits a portion of the inner member to expand away from the outer member in response to an increase in temperature within the cooking vessel. The inner member is preferably a low thermal conductivity material so that after the inner surface of the inner member, which is exposed to vaporized cooking fluid, reaches the temperature of the vapor condensing thereon, the rate of additional condensation is substantially reduced. The vapor conserved by reduced condensation on the inner surface is used to generate pressure in the vessel more rapidly. The inner member is also preferably selected from a material exhibiting a highly non-linear thermal gradient in response to elevated temperatures.