Abstract: A roasting rack and carving board system includes a roasting rack having a number of spaced support members that support a food item. The system also includes a carving board that has a body with a cutting surface. The body and cutting surface features a number of grooves that receive the spaced support members of the roasting rack so that at least portions of some of the plurality of spaced support members are recessed into the carving board body with respect to the cutting surface.

Abstract: A beverage brewing system works with a pod to brew low, medium and high pressure beverages in hot and/or cold format such as coffee and espresso served hot or over ice. The beverage ingredient may be packed within a filter which is enclosed by a container to hermetically seal the filter. The filter has a predetermined number and sized holes to control the pressure within the filter to brew low, medium, and high pressure beverages. The filter is releasably sealed to the container where separating the filter from the container forms a gap to allow the beverage formed within the pod to drain via the gap and directly pour into a mug.

Abstract: A beverage preparation machine for brewed beverages includes a housing having a housing wall that surrounds an inner space and has an opening; a brewing device arranged in the inner space for brewing a quantity of a solid material accommodated by the brewing device, wherein the quantity of the solid material can be output from the brewing device; a movable container for receiving a quantity of the solid material output from the brewing device, which container can be brought into the inner space through the opening; a movable cover plate for covering the opening, which cover plate in a first position covers at least one region of the opening, and which in a second position uncovers the opening. The cover plate is connected to the housing via a pivoting device so that the cover plate is movable between the first and second positions by pivoting about a pivot axis.

Abstract: The present invention relates to a proportional emulsion valve (1), configured to be used inside a fluid treatment machine, comprising a main body (2) in which an inlet duct (3) is defined, operatively connectable to the hydraulic circuit of a fluid treatment machine and configured to allow the entrance into said valve (1) of a fluid at a pressure higher than atmospheric pressure, and an outlet duct (4) operatively connectable to the hydraulic circuit of the machine and configured for the expulsion of the fluid from the valve (1), the inlet duct (3) and said outlet duct (4) being in fluid communication one another, the valve (1) comprising a slider (7) selectively positionable in an opening position, in which it allows the fluid communication between the inlet duct (3) and the outlet duct (4), and being selectively positionable, against the pressure exerted by a fluid when it is contained in the inlet duct (3), in a closing position in which the fluid communication between the inlet duct (3) and the outlet du

Abstract: A roasting assembly is presented herein, configured to accept a removable food support. The assembly includes an elongated shaft, a handle, and a socket. The elongated shaft includes a first end and a second end. The handle is coupled the first end of the elongated shaft. The socket is coupled to the second end of the elongated shaft and comprises a hollow portion axially opposite the elongated shaft. The hollow portion of the socket accepts a removable food support.

Abstract: In some embodiments, apparatuses and methods are provided herein useful to utilizing a sonication probe. In some embodiments, there is provided a rice cooker utilizing a sonication probe to cook rice including a rice cooker housing; a pH sensor; a temperature sensor; a viscosity sensor; a sonication probe; and a control circuit configured to control an operation of the sonication probe that causes the sonication probe to stop emitting one or more sound waves to substantially halt breakdown of amylose of the rice based on a pH value, a temperature value, and a viscosity value associated with the rice.

Abstract: A cooking system for cooking a product flow utilizing steam. A supply of steam is provided at a supply pressure that is regulated by a control unit to a regulated pressure. The supply of steam is provided to a plurality of steam injection cookers which are positioned within a product supply pipeline that receives a product flow. The product flow is cooked as the product flow passes through the product supply pipeline and the plurality of cookers. Each of the steam injection cookers includes a steam modulator that controls the amount of steam injected. By regulating the steam pressure and the steam modulator, the control unit can modify the amount of shear created within the product flow and control the temperature of the fluid. The cooking system further includes a clean-in-place system that can inject a cleaning solution into the steam supply pipeline and the plurality of steam injection cookers.

Abstract: An apparatus and method are provided for storing and dispensing into a liquid a soluble substance, such as a flavoring, a body fuel, a nutritional supplement, a stimulant, a relaxant, an alcohol neutralizer, or a medical drug. A useful application of the subject invention includes a lime flavoring held by a gelatinous artificial lime wedge stored with a beer bottle or can, or attached to a 6-pack or 12-pack carton. The artificial lime wedge may be retrieved from a protective covering and acted upon so it mixes the lime flavoring into the beer when it is inserted into the beer bottle or can. Rather than needing to buy and store a perishable natural lime, and cut it up, an artificial lime wedge may be stored for an extended period of time with a beer vessel and placed in functional contact with the beer at time of consumption.

Abstract: An automatic peeling and splitting device for citrus fruits includes a bracket, a pomelo fixing module, and a pomelo peeling module arranged on the bracket. The pomelo fixing module includes a cylinder arranged on an upper part of the bracket, a fixed block arranged on a power output end of the cylinder, and a motor arranged on the fixed block, the power output end of the motor is connected with a rotation shaft, an end of the rotation shaft is sleeved with an air sac, and the end of the rotation shaft is further hinged with a plurality of arc baffles, a concave member of the arc baffle is bonded to a surface of the air sac, an outer convex edge of the arc baffle faces outside of the air sac; the rotation shaft and the power output end of the cylinder are both extended vertically downward.

Abstract: An outdoor food frying apparatus includes a frame having a pot support, a burner element supported upon the frame, and a pot that removably fits the frame. The pot has end walls, a rear wall, a front edge portion, and a bottom wall. A basket is pivotally attached to the pot rear wall with one or more hinges. The basket is correspondingly sized and shaped to fit the pot interior. The basket is movable about the hinge between cooking and food discharge positions. The lid is pivotally attached to the pot. The lid is movable between a cooking position wherein the lid covers the pot upper opening and food discharge position wherein the lid rotates at least 180 degrees from said cooking position, forming a tray for receiving food discharged from the basket. A steamer plate can optionally be connected to the basket at the basket rim and/or basket side walls.

Abstract: A cooking system comprises a robot; and a memory storing computer executable instructions which, when executed, cause the robot to execute a plurality of operations comprising: a first operation including picking up a cooking auxiliary tool in which a cooking target is set in a first section, conveying the cooking auxiliary tool to a second section, and causing the cooking target in the cooking auxiliary tool to undergo first cooking processing in the second section; and a second operation including conveying the cooking auxiliary tool storing the cooking target having undergone the first cooking processing in the second section to a third section. A duct is arranged in an upper space of the second section, the robot has a proximal end that is fixed to a vertical wall member, and the proximal end of the robot is attached to the wall member at a location away from the second section.

Abstract: A food processing system includes a container for receiving a food item processed by said food processing system. A configuration of said processing performed by said food processing system is determined by a position of the food item as it enters said container.

Abstract: A beverage preparation machine for dispensing beverages comprising: a housing; a first reservoir station; a first reservoir for containing an aqueous medium, the first reservoir being connectable to said first reservoir station; an auxiliary module station for receiving an auxiliary module.

Abstract: A bending mechanism, a bending method and a food manufacturing method which are capable of bending a sheet-shaped flexible food material, such as a skin, with high accuracy and high speed are provided. A conveyance unit 11 conveys a flexible food material 81. A support unit 12 supports a bending reference portion 85 being a part of the flexible food material 81 in at least a part of a section while the flexible food material 81 is conveyed from a first conveyance area A1 to a second conveyance area A2. The conveyance unit 11 includes a first component part 21 and a second component part 22.

Abstract: A system and methodology for rehydrating perishable items (e.g., flowers, fresh food items, such as fruits, vegetables, other produce, and nuts) during storage and transportation thereof. The osmotic rehydration apparatus includes a pressurized chamber, a humidifier, an ozone generator, an electrostatic sprayer, a reservoir containing saline, and an air compressor. The perishable items are placed in the osmotic chamber under positive pressure. A film of saline solution is applied to the surface of the perishable items via an electrostatic sprayer. The saline/chlorine film on the perishable items is dried, and the osmotic chamber is saturated with ozone gas via an ozone generator. The osmotic chamber is then saturated with tiny pure water droplets via a humidifier or an electrostatic sprayer. The pressure within the chamber is raised to a pressure above atmospheric pressure. The osmotic chamber is then placed inside a cooler at a temperature slightly above freezing.

Abstract: A recording system of brewing pour over coffee which comprises a touch screen, a robotic manipulator and a storage unit. The touch screen displays information, such as coffee drippers, water amounts, etc, thereon and for a user to input a process of brewing pour over coffee thereon. The touch screen allows the user to manage the status of the pour over coffee in real-time. The robotic manipulator equipped with a water injection unit, which moves the water injection unit according to the process of brewing pour over coffee to pour water to a coffee dripper simultaneously to make coffee. The storage unit stores data, such as a position where the water to be poured, a route of the process of brewing pour over coffee, a speed of the pouring motion and the required amount of water to be poured during the process of brewing pour over coffee.

Abstract: A way of dealing with challenges to the pepper processing industry and pepper growers is to mechanize pepper processing, including the de-stemming of whole peppers. The present example provides a method for mechanically de-stemming whole peppers. The method provides for the recognition of a pepper's shoulder and or interior regions and stem in order to generate a control signal to initiate a process to de-stem the pepper. In particular, several implementations of the method are provided that may include a mechanical system, a laser system, a machine vision system, a combination of a machine vision system and the laser system, and other equivalent implementations. Additionally disclosed, are methods of processing whole peppers utilizing automated de-stemming.

Abstract: A device for preparing coffee by manual brewing includes: a filter holder for receiving a filter insert with ground coffee; a holder in which the filter holder is inserted; a vessel arranged under the filter holder into which the brewed coffee can be filled; a drain arranged on the filter holder; and a closure element arranged on the drain for opening and closing the drain. An actuating element for the closure element is provided on the filter holder by which the closure element can be moved between an open position and a closed position independently of the vessel.

Abstract: A method for preparing cold coffee involves placing ground coffee in a maceration basket, which is mounted in a maceration tank, and subjected the coffee to maceration by recirculated flow of maceration fluid pumped under pressure by a circulating pump to a hydrating head mounted centrally to the maceration basket. Preferably the maceration basket is completely immersed in the maceration fluid. A device for preparing cold coffee is also disclosed, the device has a maceration tank, in which a maceration basket 1 for ground coffee is operationally mounted. The maceration basket is formed as a cylinder having a hollow center column dimensioned to receive at least a portion of the hydrating head. A circulating pump circulates the maceration fluid under pressure, from the maceration tank, via the hydrating head and the ground coffee batch disposed in the maceration basket back into the maceration tank.

Abstract: A cook top includes an inputter configured to receive input of a user manipulation, and a cooker configured to heat a cooking device placed on the cook top. A communicator is configured to perform communication with a user terminal device and a range hood. A processor is configured to: control an operating state of the cooker according to the user manipulation, transmit a signal for controlling an operating state of the range hood to correspond to the operating state of the cooker to the range hood, and control the communicator to transmit state information of the cook top that includes information of the operating state of the cooker to the user terminal device.