Abstract: In a method for operating a cooking appliance, a cooking compartment is irradiated by light of different wavelength ranges. Light reflected in the cooking compartment is measured and measurement results of the light measurement are spectroscopically evaluated. Depending on a result of the spectroscopic evaluation, operation of the cooking appliance is adjusted.

Abstract: The present invention is concerned with an apparatus for making a coated frozen confectionery product by co-extrusion of a frozen confection and a coating substance, and in particular a nozzle body forming part of the apparatus. The nozzle body according to the invention has a nozzle exit, through which the coated confectionery product is discharged as stream; the stream of coated confectionery product being the frozen confectionery product at least partially coated with the coating substance.

Abstract: A method for making and dispensing liquid or semi-liquid food products is implemented in a machine including a one containment tank for containing a liquid basic product, a processing circuit for that product, to obtain a liquid or semi-liquid food product, a dispenser for dispensing the food product, an actuator acting on the basic product and/or on the food product and/or on parts of the machine, and a user interface for controlling the making and dispensing. The method, implemented by a control and processing unit connected with the user interface, includes: measuring one or more operating parameters, activating a first data communication for obtaining the operating parameters, receiving the operating parameters, activating a second data communication with the user interface for receiving commands representing selectable settings of preparations, and controlling the actuator as a function of the operating parameters and commands received.

Abstract: Provided is a cooking apparatus, preferably including a plurality of heating plates for contact cooking. The cooking time is determined by selecting a desired degree of cooking of the food. After estimating the surface area occupied by the food on one of the heating plates, said cooking time is calculated on the basis of the desired degree of cooking, the thickness of the food, and the surface area occupied by the food.

Abstract: Provided is an apparatus for cooking a food cooked by contact, characterized in that the apparatus is made to transmit information to a user after a period of time during which the food is heated by the resistor(s) has elapsed, said period of time depending on at least one value of the internal cooking temperature of the food, which is prestored in a memory of the apparatus at the factory prior to the first operational use thereof.

Abstract: The invention relates to an electrical kitchen appliance for preparing meals, preferably according to predetermined recipes, with an output interface (2) for outputting information data (4) to a user and an input interface (3) for inputting control commands for control of the electrical kitchen appliance (1) by the user, wherein the information data (4) are stored in a memory (5) connected with the electrical kitchen appliance (1).

Abstract: The techniques described herein provide a globally networked on-demand coffee blending and brewing system. In particular, the system herein can hold coffee beans of distinctly different origins and taste profiles in sealed environmentally controlled “smart hoppers”, and can dynamically grind and blend any combination of available beans based on “flavor profiling” to create a user's desired cup of coffee. Additionally, the network connectivity of the system herein provides advanced collaboration within the coffee community, such as for sharing coffee blends, providing feedback to all levels of the supply chain, and indicating fair trade authenticity.

Abstract: A method for self-testing and checking certain functions of a cooking appliance in the form of a convection oven, a steamer, or a combination of the two, namely, a convection steamer, which comprises a cooking chamber or compartment, which can be closed by a cooking compartment door, a plurality of actuators such as pumps, at least one heating device, at least one steam injection/generating device, at least one flow-generating device such as a blower, and flaps and/or valves as well as temperature sensors and an appliance control unit. The temperature sensors of the cooking appliance and the functionality of the actuators of the cooking appliance can be checked in that the detected temperatures and temperature profiles are compared with the reference temperature values or reference temperature profiles which are to be expected during operation of the actuator in question, and which are stored in the electronic appliance control unit.

Abstract: A cooking appliance and a method for controlling a cooking appliance are provided. The cooking appliance may include at least one cooking device that cooks items to be cooked using a heat source, a touch panel type input that receives a command for controlling operation of the at least one cooking device, and a controller that receives a touch input signal from the input and controls the operation of the at least one cooking device. The input may include a first touch circuit board and a second touch circuit board, which may communicate with each other and may be electrically connected with the controller. If an abnormal signal is transmitted to the second touch circuit board from the first touch circuit board, the controller may stop the operation of the cooking device or operation of the cooking appliance. When the input is damaged or malfunctions, the operation of at least one cooking device or the operation of the cooking appliance may be stopped, thereby preventing secondary damage, such as fire.

Abstract: A food preparation device may include at least two energy sources, a chamber into which at least two types of energy are providable via the at least two energy sources, and a cooking controller operably coupled to the at least two energy sources to selectively distribute power to respective ones of the at least two energy sources. The at least two energy sources may include a radio frequency (RF) capacitive heating source and a cold air source.

Abstract: A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products.

Abstract: A catering box with active climate control is configured to transport “delicate” foods, such as grilled cheese sandwiches, hot dogs, and hamburgers, without inducing substantial sogginess in the bread of those food items. The catering box includes a heat mass configured to retain heat generated by a hot plate and to then radiate that heat, during transport, after the hot plate has been disconnected from a power source. In addition, the catering box includes an exhaust fan that actively controls internal specific humidity levels in order to prevent moisture from settling within the bread of stored food items. A microcontroller within the catering box monitors temperature and absolute humidity levels, computes the current specific humidity level, and then selectively engages or disengages the exhaust fan in response. With his approach, the catering box may limit the degree to which humidity settles within the bread of delicate food items stored within.

Abstract: A machine for making and dispensing chocolate, comprising: at least one chocolate processing container; a chocolate dispenser tap connected to the processing container for allowing chocolate dispensing; at least a first mixer associated with the container for mixing the chocolate being processed; thermal treatment means associated with said at least one processing container and designed to heat and/or cool the walls of said processing container; an operating and control unit, designed to control said thermal treatment means so as to bring, in sequence in terms of time, the chocolate being processed in said at least one container; to a first, chocolate melting temperature; to a second temperature, which is lower than the first temperature; to a third temperature, which is between the second temperature and the first temperature.

Abstract: Disclosed are packaging systems and method useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: The invention relates to an apparatus for fast and homogeneously heating a liquid product to a heating temperature by means of resistive heating, the apparatus comprising at least two vertically mounted, longitudinal, heating chambers that are arranged in series.

Abstract: A submersion conveyor system for processing materials that need to be completely submersed in a processing liquid, such as food products, the submersion conveyor system providing a continual looping motion with a conveyor belt and flights providing a semi-enclosed volume for containing the material to be processed, the semi-enclosed volume containing the material to be processed being completely submersed in at least a portion of a processing tank during operation to provide a washing, rinsing, coating, treating, sanitizing and/or chilling or heating of the processing materials.

Abstract: A smart cooking device and method are disclosed in the present disclosure. The smart cooking device includes a controller, a food material vessel, a storage vessel, a water storage vessel, a motor and a lifting and translating apparatus. The food material vessel is configured to store a food material and is provided with a first valve. The storage vessel is provided with a second valve. The water storage vessel is configured to accommodate a liquid to clean the food material. The motor is configured to be capable of driving the storage vessel to rotate according to the control of the controller. The lifting and translating apparatus is connected with the storage vessel and configured to be capable of moving according to the control of the controller thus to drive the storage vessel to move to the food material vessel, the water storage vessel or a cooking apparatus.

Abstract: Provided is an apparatus for cooking a food cooked by contact, characterized in that the apparatus is made to transmit information to a user after a period of time during which the food is heated by the resistor(s) has elapsed, said period of time depending on at least one value of the internal cooking temperature of the food, which is pre-stored in a memory of the apparatus at the factory prior to the first operational use thereof.

Abstract: An oil recovery extraction system includes a feeding and weighing system to weigh fruit and feed the fruit to an oil recovery extractor; extraction rollers that perforate a surface of the fruit to allow oil to flow out from the surface into the emulsion extractor reservoir; and a fruit washing system to spray the fruit with potable water to wash oil remaining on the fruit after the fruit has left the oil emulsion extractor reservoir; wherein an oil-water emulsion from the oil emulsion extractor and an oil-water emulsion from the fruit washing system are combined into an oil-emulsion; and a process control system to measure and control operational parameters of the machine, including calculating a setpoint feed flow of the fruit, then measuring and controlling the feed flow of fruit based on the setpoint, and further calculating a setpoint flow of potable water, heavy phase, then measuring and controlling the flows.

Abstract: Provided is a cooking apparatus, preferably including a plurality of heating plates for contact cooking. The cooking time is determined by selecting a desired degree of cooking of the food. After estimating the surface area occupied by the food on one of the heating plates, said cooking time is calculated on the basis of the desired degree of cooking, the thickness of the food, and the surface area occupied by the food.