Abstract: A multifunctional cooker includes a cooker body and an upper cover assembly. The upper cover assembly is provided with a heating assembly and a wind power assembly, and the multifunctional cooker is provided with a first member cooperated with the upper cover assembly. The first member is provided with an air duct, and the first member realizes sealing of the cooker body or realizes releasing of the sealing of the cooker body through a state change of the air duct. The first member is capable of releasing pressure when the pressure inside the cooker body exceeds a threshold.

Abstract: A water injection system injects water drops for conversion into steam into an oven in a more controllable manner than existing systems, and more evenly distributes the steam within the oven. The water drops are isolated in a defined area with a drip plate where scale may accumulate. The drip plate may be easily cleaned of scale or may be easily replaceable.

Abstract: An oscillator including a tuned resonating cavity uses an alternating electrostatic unipolar burst of voltage to oscillate water molecules into a superheated state. Particle displacement is achieved by opposite electrical charge potentials as the electromotive force mover upon water molecules. These short oscillations cause elastic and inelastic particle impacting of the bipolar water molecules. The oscillator of the present invention is implemented with a dual-switching transformer which is tuned to resonate with water. Electrodes are formed of an electro-conductive material submerged in/or around the water. Resonant metallic capacitive vessels are made in various shapes and sizes to reach determined thermal radiating electromagnetic levels as they are progressively oscillated during operations.

Abstract: A steam oven for a mobile platform (e.g., sized for a galley insert in an aircraft galley) injects water into the oven cavity to generate steam. The water is injected as a horizontal jet over a fan and into an opposing baffle plate, where a portion is heated on contact and immediately evaporates into steam. The steam is then distributed throughout the oven cavity by the fan. The unevaporated portion is drawn downward into the fan, where it too is distributed throughout the oven cavity rather than collecting on the cavity floor. Rather than building up within the injector, scale accumulates on the baffle plate where it may easily be cleaned or removed.

Abstract: A cooking appliance includes a cooking chamber that defines an oven cavity and a reservoir for holding water that is accessible from within the oven cavity. The cooking appliance further includes a convection heating system, a reservoir heating system, and a control system. The convection heating system includes a convection heating element and a fan for guiding air across the convection heating element. The reservoir heating system includes at least one reservoir heating element. The control system is configured to control the convection heating system and the reservoir heating system to perform a steam cooking operation in response to a user steam-cooking input.

Abstract: To provide an information processing apparatus capable of enhancing an illegal action prevention effect by restricting an operation leading to an illegal action, an information processing method, and a storage medium. An information processing apparatus including a sensor data acquisition part configured to acquire sensor data output from a sensor, and a control part configured to restrict an operation on an object of interest when detecting a person who is likely to violate a predetermined rule after operating the object of interest on the basis of the sensor data, and to remove the restriction of the operation on the object of interest after giving a warning on the basis of the predetermined rule via a notification part.

Abstract: A steam generator and a cooking apparatus including a steam generator are provided. The steam generator may include a heater, an inflow tube, a steam generation tube, and a discharge tube and an adaptor unit connected to the steam generator may be provided. The inflow tube and the discharge tube and the discharge tube may be connected at a predetermined angle to the adaptor unit. Thus, the steam generation tube connecting the inflow tube to the discharge tube may also be inclined.

Abstract: A locking mechanism is applicable to an intelligent cabinet system having a first object and a second object movable relative to each other. The second object is configured to be located at one of a retracted position, a predetermined extension position and an open position. The locking mechanism includes a locking member and a driving device. The driving device is configured to drive the locking member to move from a first predetermined position to a second predetermined position. When the second object is moved relative to the first object from the retracted position along a direction and when the locking member is located at the second predetermined position, the locking member is configured to block the second object at the predetermined extension position. The predetermined extension position is located between the retracted position and the open position.

Abstract: Disclosed is a method of storing food in an artificial intelligent refrigerator including obtaining an image of a storage chamber through a camera installed in the storage chamber of the refrigerator; transmitting the obtained image to a server; receiving a recognition result of food newly stored in the storage chamber through AI image processing in the server from the server; and displaying notifying information related to the food in a display unit of the refrigerator based on the received result.

Abstract: A steam cooking device which includes a pressure accumulating steam boiler and a steaming cabinet is disclosed. The pressure accumulating steam boiler heats liquid water and accumulates a steam having a pressure between 1.1 and 5.0 times atmospheric pressure. The steaming cabinet receives the steam from the pressure accumulating steam boiler to cook a foodstuff contained therein. To raise the temperature of a foodstuff accommodating chamber within the steaming cabinet from a room temperature to a cooking temperature, a WH1 amount of energy is consumed by an electricity-heat conversion unit in the pressure accumulating steam boiler. A foodstuff accommodating chamber within the steaming cabinet has a volume of V1. The steam cooking device satisfies V1/WH1>160. The cooking temperature is between 101° C. and 150° C. and is lower than or equal to the temperature of the steam when the steam is outputted from the pressure accumulating steam boiler.

Abstract: Provided is a laser welding apparatus configured to weld an electrode lead of at least one secondary battery of a battery module and a main bus bar configured to electrically connect a plurality of secondary batteries to each other. The laser welding apparatus includes: a laser beam emitting unit including a laser emitting element to irradiate a laser beam to the electrode lead and the main bus bar; a pressing jig including a pressing bar configured to move in a left-and-right direction such that the electrode lead is adhered to the main bus bar; and a blocking block movable to block the laser beam generated in the laser beam emitting unit from reaching the at least one secondary battery or movable to allow the generated laser beam to pass therethrough, according to a position of the pressing bar moved in the left-and-right direction.

Abstract: A steam generator and a cooking apparatus having a steam generator are provided. The steam generator may include a steam generation tube; an inflow tube configured to provide a passage so that water is introduced into the steam generation tube; at least one heater disposed on an outer surface of the steam generation tube to heat the water and generate steam; a discharge tube disposed above the steam generation tube to provide a passage so that the steam is discharged; and an adaptor unit configured to branch discharge water and the steam discharged from the discharge tube. The discharge tube may have an inner diameter that gradually increases in an upward direction.

Abstract: An apparatus for heat treatment of a heat shrinkable film includes a steam generation apparatus that generates steam, a heated air generation apparatus that generates heated air not lower in temperature than steam generated in the steam generation apparatus, a mixed gas generator that generates mixed gas not lower in temperature than steam generated in the steam generation apparatus by mixing steam generated in the steam generation apparatus and heated air generated in the heated air generation apparatus, a reheating apparatus that generates superheated steam by reheating mixed gas generated in the mixed gas generator, and a supply portion that supplies superheated steam generated in the reheating apparatus to a heat treatment chamber.

Abstract: A cooking appliance includes a frame that defines a cooking chamber, a steam generator coupled to the frame and configured to generate steam, and a steam supply port that is connected to the steam generator, that extends through a sidewall of the frame to the cooking chamber, and that is configured to guide steam from the steam generator to the cooking chamber. The steam supply port includes a first pipe having a first diameter, a second pipe located inside of the cooking chamber, the second pipe having a second diameter that is less than the first diameter, and a connection pipe configured to connect the first pipe to the second pipe.

Abstract: The invention discloses a liquefaction device of hard bone, comprising: outer cavity having upper end detachably sealed with upper cover, and lower end openable/closable sealed with lower sealing cover, first liquefaction cavity coaxially slidably disposed in outer cavity, stainless steel cage disposed coaxially in first liquefaction cavity, second liquefaction cavity fixed to outer sidewall of outer cavity such that lower end portion of outer cavity is located in second liquefaction cavity. The invention also provides a method for co-production of bone collagen polypeptide and ultrafine bone powder based on liquefaction device, including: selecting hard bones, crushing; performing first-stage and second-stage liquefaction to obtain liquid phase and solid phase; centrifuging, concentrating, drying liquid phase to obtain bone collagen polypeptide; drying, coarsely and superfine pulverizing solid phase to obtain ultrafine bone powder.

Abstract: A system 1 comprises a self-cleaning rotisserie oven 2 with a casing 4, a door 6, and an oven cavity 8, for cooking a food product. The system 1 further comprises a cleaning unit 10, which is a separate unit from the self-cleaning oven 2. The cleaning unit 10 comprises a frame 12, supporting a water tank 14, and a waste water tank 16. The frame 12 of the cleaning unit 10 is movably supported by wheels 18. The cleaning unit 10 comprises a push bar 20. The self-cleaning rotisserie oven 2 comprises a discharge hose connector 22, and a water hose connector 24, for connecting a discharge hose 26, and a water hose 28 respectively, to the cleaning unit 10. The self-cleaning rotisserie oven 2 further comprises a control 30 with a user interface, and a timer. The system 1 also comprises a second self-cleaning rotisserie oven 32.

Abstract: Food cooking appliance comprising: a centrifugal turbine arranged to create an air flow inside a cooking space, a steam extraction window arranged so as to extract, toward the exterior of the appliance, steam present inside the cooking space, wherein the extraction window has, at every point on its passageway surface, a normal direction with at least one non-zero component along a tangential direction to a circle centered on the centrifugal turbine and passing to the center of the extraction window.

Abstract: A cooking appliance including a cleaning environment provided to be able to easily remove contaminants inside the cooking appliance by heating the inside of a cooking room to a temperature for amorphization of the contaminants, and method for controlling the same. The cooking appliance includes a main body configured to have a cooking room; a steam generator configured to supply steam to the cooking room; a water supplier arranged in the main body and configured to store water; and a pump assembly configured to supply water to the steam generator and the cooking room from the water supplier.

Abstract: A method of operating a humidifying module for an incubator, the humidifying module having a container with a water inlet and a steam outlet, a heating device which is arranged in the interior of the container, and a temperature sensor and a control circuit for controlling or regulating a water supply through the water inlet and/or for controlling or regulating a heat output of the heating device, wherein container is filled with water, at a maximum, so that a steam volume remains, in which there is steam generated when heating with the heating device, wherein part of the heating device protrudes from the water and projects into the steam volume, so that the steam can be superheated, and wherein the temperature sensor is arranged to directly or indirectly measure the temperature of the steam, the measured temperature being used as a control parameter by the control circuit, a humidifying module for an incubator for carrying out such a method, and an incubator with such a humidifying module.

Abstract: Access to items stored within an inventory location of a facility may be controlled using physical access control mechanisms. A user within a facility is detected by sensors, such as imaging sensors. Context data for the user is generated based on the sensor data. The context data includes permission data indicative of portions of the inventory location that are accessible or inaccessible to the user. In addition, a predicted path of the user may also be determined based on historical data of the user or other users of the facility. Using the permission data and the predicted path of the user, configuration data may be generated to specify the level of access control to be applied to the different portions of the inventory location. The configuration data is sent to access control mechanisms of the inventory location to prevent or allow access to such portions of the inventory location.

Abstract: Cooking is performed to serve tasty food by appropriately managing moisture of an object to be cooked without burning the surface thereof. A box-shaped housing, a cooking cavity for accommodating an object to be cooked, the cooking cavity being arranged within the housing, an upper-face heater and a lower-face heater arranged in the cooking cavity, a boiler arranged within the cooking cavity, a water tray formed outside the cooking cavity and into which a given amount of water that is entirely evaporated in a given steaming time is poured, a water guide passage within the housing, the water guide passage into which water is supplied from the water tray to the boiler; and a control unit for causing an operation to generate steam from the boiler to be performed for at least a steaming time from when cooking starts are provided.

Abstract: An apparatus for generating aerosol comprises a capillary tube comprising at least one bend, fluid inlets, and an outlet along the bend. The capillary tube is heated to a temperature sufficient to volatilize fluid in the capillary tube, such that the volatilized fluid discharges from the outlet to form an aerosol.

Abstract: A heating cooker includes an inner pot (7) for accommodating therein a heating object to be heated, a heating cooker body (1) for accommodating the inner pot (7) therein, a heating part (10) attached to the heating cooker body (1) and serving for heating the heating object, a lid (2) which is openably/closably attached on top of the heating cooker body (1) and which can be closed so as to cover the inner pot (7), a rotator (11) rotatably placed between the heating cooker body (1) and the lid (2), stirrers (12A, 12B) which are attached to the rotator (11) and which are switchable between a stirring state of being in contact with the heating object set in the inner pot (7) and a non-stirring state of being apart from the heating object set in the inner pot (7), and a notification part (5) for notifying which the stirrers (12A, 12B) are in the stirring state or in the non-stirring state while the lid (2) is closed.

Abstract: The invention describes a fluid supply (100) for a household appliance especially a steam oven (200) that has improved cleaning and hygienic characteristics. A wave breaker structure (120) is removably included inside a removable fluid container (110) and can be completely separated from it for cleaning purposes. The fluid container (110) is preferably releasable having a valve (115) and being mounted inside of a steam oven (200).

Abstract: Described are systems and techniques configured to control physical access to items in a materials handling facility (facility). In one implementation, an age of a user in the facility and a predicted path through the facility may be determined. Physical access controls may be initiated at inventory locations along the predicted path and adjacent to the user. The physical access controls may include deployment of physical barriers, activation of locks, and so forth. As another user who is permitted access approaches a particular inventory location, the physical access controls may be deactivated.

Abstract: Embodiments related to moisture abatement during a heating operation of a climate control system are disclosed. In some embodiments, the climate control system includes a thermoelectric device (TED) or other thermal condition device having a hot side and a cold side. In certain embodiments, the thermal conditioning device is operated (e.g., by a processor or a condensate switch) to inhibit or prevent the occurrence of condensation, and/or to abate condensation that has already occurred, on the cold side of the thermal conditioning device during the heating operation.

Abstract: A steam generating apparatus includes: a steam generator including a housing capable of storing water therein, and a heating unit for heating the housing so as to generate steam; a water level measurement unit for measuring a water level in the housing; and a water supply unit for supplying water into the housing. A controller controls, when a time during which the measured water level does not exceed the threshold value continues for a first time, the water supply unit to start water supply into the housing, and controls, when the time during which the measured water level does not exceed the threshold value continues for a second time longer than the first time, the heating unit to stop heating of the housing.

Abstract: A heating cooking device includes a casing accommodating a heating furnace allowing a heating target to be located therein; a water storage tank; a hot vapor generation device connected with the water storage tank; a superheated vapor generation device heating hot vapor; a fan introducing superheated vapor into the heating furnace; and a superheated vapor discharge portion. The hot vapor generation device includes a first electric heater; and a first housing accommodating the first electric heater. A water level in the first housing matches a water level in the water storage tank. The superheated vapor generation device includes a second electric heater; and a second housing accommodating the second electric heater. At least a part of the second housing is located in an interior of the heating furnace. The hot vapor generation and the superheated vapor generation device are accommodated in the casing.

Abstract: A kitchen appliance (1) comprising at least one first fan (15) and a cavity 82), wherein said cavity (2) comprises at least one outlet opening (3) for exhaustion of vapor and/or steam out of the cavity (2) into a first duct (4), wherein said first duct (4) can be opened or closed by a first valve (5), and at least one inlet opening (6) for influx of air into the cavity (2) from a second duct (7), wherein said second duct (7) can be opened or closed by a second valve (8), wherein said first duct (4), particularly said first valve (5), is configured such that in an open stage of said first valve (5) said exhaustion of vapor and/or steam out of at least one outlet opening (3) of the cavity (2) into said first duct (4) is substantially due to an overpressure of vapor and/or steam within said cavity (2), and wherein said second duct (7), particularly said second valve (8), is configured such that in an open state of said second valve (8) said influx of air into at least one inlet opening (6) of the cavity (2) from

Abstract: A double-cavity microwave oven is disclosed that includes a first and a second cooking cavity, a moveable barrier disposed between the first and the second cavity, a first and a second magnetron, and a first and a second waveguide corresponding to the first and the second magnetron, respectively. The first cavity is electromagnetically isolated from the second cavity, and, as the barrier moves, the size of the first cavity relative to the second cavity changes. As the barrier is in a first position, the first waveguide directs microwaves from the first magnetron to the first cavity and the second waveguide directs microwaves from the second magnetron to the second cavity. As the barrier is in a second position, the first and the second waveguide direct microwaves from the first and the second magnetron to the first cavity. Various embodiments are also disclosed including additional features.

Abstract: Heating chamber for heating food, a steam generating device for generating steam, steam chamber disposed in heating chamber, and steam introduction channel for introducing steam generated by the steam generating device to steam chamber are included. Steam chamber discharge channel for introducing water accumulated in steam chamber to outside of steam chamber is provided. Therefore, a sanitary heating cooker capable of preventing food from being immersed with condensed water, as well as preventing heating chamber from being flooded with water overflowing from steam chamber can be provided.

Abstract: An improved mobile apparatus for sterilizing surgical trays serves as a self-contained autoclave, allowing sterilization of the interior of the apparatus and its contents. A method of sterilization using the apparatus is presented as well. By means of a dedicated transfer and storage system, the apparatus, integrable with respect to a transfer cart and a lift device, may be moved easily between a location of sterilization, a storage area, and an operating room, and more than one such apparatus may be stacked vertically for storage to enhance storage efficiency.

Abstract: A cooking apparatus is provided. The cooking apparatus includes a main body provided with a cooking chamber, and a steam supply device generating steam to supply the steam to the cooking chamber. The steam supply device includes a water storage unit to store water, a steam generator that is supplied with water from the water storage unit to generate steam, a water supply tube to transfer water in the water storage unit to the steam generator, and a water collection tube to transfer residual water in the steam generator to the water storage unit. Accordingly, a period to put water may be increased since the residual water in the steam generator is collected.

Abstract: A kitchen appliance includes a housing that defines a cavity. The housing has a housing rim defining an opening to the cavity. A heating or cooling element is disposed within the housing to heat or cool the cavity. A container has a generally hollow interior and a container rim. A lid is sized and shaped to at least partially cover the opening of the container when placed on the container. The lid has an exterior surface and an opposing interior surface. At least one latching mechanism or handle is operable to seal the contents of the appliance within the appliance.

Abstract: Embodiments of the present disclosure relate generally to a system that improves heat distribution throughout an internal cooking cavity of an oven. The embodiments described may find particular use in ovens used on-board passenger transport vehicles, but they may also be incorporated into other ovens, such as residential and other commercial ovens.

Abstract: A kitchen appliance includes a housing that defines a cavity. The housing has a housing rim defining an opening to the cavity. A heating or cooling element is disposed within the housing to heat or cool the cavity. A container has a generally hollow interior and a container rim. A lid is sized and shaped to at least partially cover the opening of the container when placed on the container. The lid has an exterior surface and an opposing interior surface. At least one latching mechanism or handle is operable to seal the contents of the appliance within the appliance.

Abstract: A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristics such as the slightly smoky or scorched appearance. The oven interior is preferably lined with stone, granite, clay or porcelain to enhance baking and provide traditional flavor.

Abstract: A steam oven with a housing defining a cooking cavity therein and a door for accessing the cooking cavity. A water reservoir may be provided configured to hold a quantity of water that is turned to steam using a heating element. The oven may include one or more a steam supply conduits for directing steam generated in the water reservoir to the cooking cavity. A pressure sensor may be provided to detect a pressure within the cooking cavity. A control circuit regulates the heating element based on a pressure detected by the pressure sensor. However, the control circuit includes a quick recovery feature that turns on the heating element for a period of time regardless of whether the pressure within the cooking cavity is greater than a threshold pressure.

Abstract: A steam cooking apparatus includes a steam generating unit to generate steam from a supply of water, a steam container to cook food using the steam from the steam generating unit, a steam supply pipe coupled to the steam generating unit in order to supply the steam container with the steam generated by the steam generating unit, a steam pipe coupled to the steam container in order to supply the steam container with the steam passing through the steam supply pipe, and a steam pipe connection tube including a first connection portion coupled with the steam supply pipe and a second connection portion coupled with the steam pipe, the second connection portion coupled with the steam pipe being formed to have a diameter which is expanded toward the steam pipe so as to guide the steam pipe.

Abstract: A steam generator is provided. The steam generator may include a steam chamber, a steam heater to supply heat into the steam chamber, a water supply, through which water to generate steam may be supplied into the steam chamber, one or more interference members disposed in the steam chamber to interfere with a flow of the water introduced through the water supply, and at least one discharge to discharge the steam generated in the steam chamber. The one or more interference members may be disposed under the at least one discharge and above the water supply.

Abstract: A firebox for a gas grill with an infrared re-emitter surface at the top, at least one heat shield at the bottom, and sidewalls intermediate between the heat shields and the emitter plate forming a box like structure in which multiple small cross sectional area tubes with gas burner ports on the top or sides are disposed in an array between the heat shield and the emitter plate. The heat shield below the burner tubes has openings disposed below the burner tubes to admit secondary combustion air and provide cooling of the burner tubes preventing pre-ignition.

Abstract: A steam cooking appliance apparatus includes a muffle unit which at least partially bounds a cooking chamber. The muffle unit has a muffle element which forms a boundary surface of the cooking chamber in at least one operating state. The boundary surface of the cooking chamber has a cooking fat adhesion which is lower than a cooking fat adhesion of stainless steel. At least one cleaning unit is provided for cleaning at least part of the muffle unit.

Abstract: A ventless fume hood is integrated with an oven to anticipate a conclusion of the cooking schedule executed by the oven and in this way to provide direct venting of the oven cavity before the oven door is opened. Proper venting of a multimode combination oven may be thereby performed and the door may be opened up immediately upon conclusion of the cooking schedule without the delay otherwise required to collect cooking fumes escaping through the partially open door.

Abstract: The baking chamber (3) of an oven for baking food products is connected to a steam generator (8) communicating with a water tank (7) associated to a filtering device (38), which is mounted outside of the tank (7), so as to filter the water fed to a discharge duct (44) for the emptying of the tank (7) and of the steam generator (8).

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: A packaged food steamer for preparing food in a meal packaging has a housing and a water reservoir. The housing includes a cooking chamber, a door and a plurality of steam injection pins being mechanically coupled to each other, and a heater for transferring heat to the water reservoir. The meal packaging is positioned within the cooking chamber, wherein upon closing the door, the plurality of steam injection pins is driven into an extended position, piercing the meal packaging. Water is heated in the water reservoir such that steam is produced which is directed to the plurality of steam injection pins through at least one steam channel. The steam then traverses through the plurality of steam injection pins into the meal packaging in order to cook the food within the meal packaging.

Abstract: A system and method for applying steam to baked products in a conveyorized oven. A steam tunnel sub-enclosure includes exhaust ducts collecting steam at the conveyor's entrance and exit thereof to prevent steam from being released into the rest of the oven where it might interfere with ignition control equipment.

Abstract: After a preheating operation is performed to raise an inner temperature of a heating chamber to a target preheating temperature (first specified temperature) by a first steam superheater of a steam temperature-raising device, a cooking operation is performed to raise, by the first steam superheater of the temperature-raising device, a temperature of steam obtained by heating of water in a steam generator by heaters 42A, 42B of the steam generator and then supply the steam to the heating chamber. In this process, when inner temperature of the heating chamber detected by an inner temperature sensor 81 during the preheating operation has come to or beyond a steam generation start temperature (second specified temperature) which is lower than a target preheating temperature, a control unit 80 decides that a steam generation start condition has been satisfied, and heats water in the steam generator by the heaters of the steam generator.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for motorized dampers allowing the oven to move automatically between a closed-state high humidity operating mode and an open-state low humidity operating mode according to user input reflecting a desired cooking process. The dampers operate with a conventional steam trap and may provide integrated bypass valves preventing over or under pressure of the cooking volume.