Abstract: A mobile galley cart including a wheeled insulated housing having a door configured to open to access to the interior of the housing, a thermoelectric chiller mounted near the bottom of the cart, cold air ducting in fluid communication with the thermoelectric chiller and opening to the interior of the housing, and warm air ducting including a warm air exhaust arranged to exhaust warm air from the mobile galley cart. A mobile galley cart system including a cart configured to dock at a separate service wall to provide service connections therebetween.

Abstract: A cooking device having an electrical heating element is arranged on a carrier element. At least one electrical wire is connected with the carrier element. The connection is facilitated by a reception element having two recesses forming undercuts and a connection member with a basis structure and an electrical contact for engagement with the wire. The connection member has two protrusions extending from the basis structure of the connection member and can be inserted into the recesses.

Abstract: A power supply includes a filter that attenuates a noise component being transmitted toward a source that supplies an AC current. The filter lacks a capacitor establishing a conductive path for conducting a high-frequency alternating signal, a leakage current, or both to a ground electrode. A rectifier is included, and is disposed electrically between the filter and a load that is to be energized by operation of the power supply. The rectifier converts AC into a rectified signal. The power supply also includes a grounding capacitor that establishes a capacitive, conductive path between an output of the rectifier and a ground electrode that is to be electrically connected to ground. The grounding capacitor is electrically separated from the filter by the rectifier, and extends electrically between the ground electrode and at least one of: a positive DC bus conductor from the rectifier, and a DC bus return to the rectifier.

Abstract: A heating cooker of the present invention includes a plurality of light emitting indicator units. The light emitting indicator units each have a temperature sensing unit that senses an ambient temperature of a light emission source. Therefore, deterioration of the light emission source of each of the light emitting indicator units can be suppressed to realize a further reduction in thickness, and to improve visibility of the indicator sheet.

Abstract: The invention may enable provision of a method for facilitating operation of an induction heating device, and a pot detection method for an induction heating device and to an induction heating device. The induction heating device is characterized by determining a low point of a resonant cycle on a linking node of a parallel resonant circuit and a switching element, determining a low point voltage at the low point of the resonant cycle and switching on the switching element at the low point of the resonant cycle for a cycle duration that is determined depending on the low point voltage in such a manner that a low point voltage does not exceed a predetermined maximum value in the following resonant cycles.

Abstract: An induction heating cooker in which a size of heating coils can be freely set without being restricted by a size of an opening of a cabinet of a kitchen unit. The induction heating cooker has an outer casing including a flange extending in an outward direction from a top portion of a container receptacle, with a heating coil container space being provided between the flange and a plate, such that one portion of each of the heating coils is disposed in the heating coil container space.

Abstract: An induction cook top may include a heat management system. The heat management system controls heat produced both internally by the electronic components within the cook top as well as heat produced above the cook top when cooking. The heat management system provides improved air flow past and around the internal electronic components. The cook top features an efficient removal of generated heat and may optionally provide a vented housing and direct airflow into and out of the housing or provide a thermoelectric cooling device which permits a ventless housing.

Abstract: The present invention is directed to an apparatus for cooking food products on both sides and, simultaneously, cooking them in the middle, and a method of cooking food products using said apparatus. In preferred embodiments, versions of the apparatus of the present invention comprise a crown pivotally connected to a base support, connected to a base, wherein when the crown is in the closed position with respect to the base food to be cooked is substantially enclosed in a cooking chamber comprising substantially a lower cook surface of 100 square inches or greater, a top cook surface of similar size, and is also subjected to microwaves generated by microwave generators located in the crown.

Abstract: An induction heating device includes the following elements: a resonance circuit; a power factor improvement circuit for boosting rectified output, supplying the output to an inverter, and improving the power factor of a commercial alternating current; and a load material detector for detecting the material of the load. The inverter includes switching elements forming a full-bridge circuit. The drive frequency of the switching elements is switched between a frequency substantially equal to a resonance frequency of the resonance circuit and a frequency substantially 1/n time (n being an integer equal to or larger than two) thereof, according to a detection result of the load material.

Abstract: To provide a top plate for a cooking appliance which can be provided with a touch sensor part without involving the provision of an insulating film and has excellent visibility of light for indication from a blue LED or the like disposed behind the top plate, excellent light shielding property for preserving the aesthetic quality, and excellent heat resistance. A top plate 10 for a cooking appliance disposed over the cooking appliance includes: a glass substrate 1; a light shielding layer 2 disposed on one side of the glass substrate 1, having a thickness of 50 to 190 nm and made of Si or Ge; and a protective layer 3 disposed on the light shielding layer 2 and made of at least one material selected from the group consisting of silicon nitride, silicon oxide, titanium oxide, niobium oxide, zirconium oxide, and tantalum oxide.

Abstract: An induction cooktop includes a cooking zone, and a circuit arrangement for operating the cooking zone. The circuit arrangement has a parallel circuit, in which two inductors are connected in parallel manner. An apparatus is configured to detect occupancy of at least one cooking sub-zone of the cooking zone by a food preparation vessel and includes a current measuring element which is connected in series to the parallel circuit.

Abstract: A baking oven for producing baked molded products. The baking oven has an input station, a baking area and an output station. In addition, the oven has baking plates, which are arranged along a circulation path passing through the baking area, and a conveying device for the baking plates. The baking plates are in the form of susceptor plates, which can be heated inductively without contact. An induction heating device is provided in the baking area. This device includes at least one elongated inductor, which is arranged parallel to the circulation path of the baking plates and extends along the circulation path over a plurality of susceptor plates. The elongated inductor produces a large-area, broad magnetic field, which simultaneously inductively heats a plurality of baking plates in the form of susceptor plates without any contact.

Abstract: An induction stove assembly that utilizes pads between the cook-top of the stove and cooking vessels placed on the stove for heating. The pads are easily removable and interchangeable with other similar pads. The pads help protect the cook-top from damage, make clean-up more efficient, and insulate the cook-top from excessive heating.

Abstract: An induction cooking system with an induction heating system, a cooktop, and cool touch cookware that has a target layer that is heated by induction. An absolute cookware temperature is directly sensed at one or more locations of the cookware. A relative cookware temperature can be determined based on the value of an electrical variable of a circuit that includes the target layer. The cookware can include a layer of thermal insulation directly below and spaced from the target layer by a gap. The insulation and gap act as the major heat insulating elements to keep the outer surface of the cookware cool. The cooktop can be cooled by placing a cooling chamber just below the cooktop and drawing air through the cooling chamber. The induction coil can be located in the cooling chamber.

Abstract: An electronic induction heating cooker is provided. The electronic induction heating cooker may include a rectifier that rectifies an input voltage into a direct current (DC) voltage and output the DC voltage, an inverter including first, second and third switches connected in series between a positive power source terminal and a negative power source terminal to generate an alternating current (AC) voltage by switching the DC voltage, a first heater driven by the AC voltage so as to heat a first cooking container, a second heater connected in parallel to the first heater and driven by the AC voltage so as to heat a second cooking container, and a switching controller that generates a switching signal for controlling the first and second heaters in accordance with a set of operating conditions input thereto and adjusts a duty cycle of the switching signal.

Abstract: An induction heating cooker is provided. The induction heating cooker may include a rectifier to rectify an input voltage into a direct current (DC) voltage and output the DC voltage, an inverter to generate an alternating current (AC) voltage by switching the DC voltage, a first heater driven by the AC voltage so as to heat a first cooking container, a second heater connected in parallel to the first heater, and driven by the AC voltage so as to heat a second cooking container, and a switching controller configured to output a switching signal to the inverter for controlling the first and second heaters in accordance with a selected operation mode. The selected operation mode may be a first operation mode for driving only the first heater, a second operation mode for driving only the second heater, or a third operation mode for driving both the first and second heaters at the same time.

Abstract: Methods and devices for securing an item of cookware to the burner of a stove top by use of magnetism. The magnet(s) may be permanent magnets or electromagnets. The cookware may comprise a permanent magnet disposed on or in the base of the cookware. The burner comprises a magnetic material such as steel or iron. The magnetic material may be in the grate of the cook top, in the electric coil of an electric burner, in the surface of a smooth-top stove top, or any other component of the cook top which is in close proximity to the bottom of the cookware when it is placed on the cooking surface. When the cookware is placed on the stove top, the magnetic field of the permanent magnet creates a force on the magnetic material biasing the cookware against the stove top and securing the cookware to the cook top.

Abstract: An induction cooking device includes a heating coil performing induction heating of a cooking container placed on a top plate, an inverter circuit supplying high frequency current to the heating coil, an infrared sensor detecting an amount of infrared light radiated from the cooking container and outputting a detection signal based on the detected amount, a temperature sensor detecting a temperature of the cooking container by thermal conduction through the top plate, and a control unit controlling an output of the inverter circuit so that the outputs of the infrared and temperature sensors do not exceed the respective control temperature. The control unit judges whether or not the infrared sensor is normally detecting the temperature of the cooking container, and when it is judged that the infrared sensor is normally detecting the temperature of the cooking container, the control unit raises the control temperature of the temperature sensor.

Abstract: An oven appliance having a divider whereby the cooking chamber can be separated into multiple portions for cooking operations is provided.

Abstract: The cooking device includes a top plate on which containers are to be placed, heating devices provided under the top plate, electrodes provided on a lower surface of the top plate, capacitance detection devices for detecting changes in capacitance of the electrodes, and a boil over determination device for determining a liquid boiled over from the containers on the basis of the changes in capacitance detected by the capacitance detection devices in heating operations of the heating devices. The electrodes have a plurality of arc-shaped detection parts provided along periphery of each of the heating devices.

Abstract: A method for supplying power to induction cooking zones of an induction cooking hob with a plurality of power converters, each feeding an induction heating element, comprises feeding all the induction heating elements according to a predetermined and repetitive driving sequence in order to keep a predetermined delivered power to the induction heating elements according to user input.

Abstract: An induction heating cooker includes: a top plate on which a cooking container is placed; a temperature measuring device which has an infrared ray sensor operable to detect infrared rays radiated from the cooking container and a temperature converting unit operable to calculate a temperature of the cooking container from an output of the infrared ray sensor; a heating coil operable to receive a supply of a high frequency current and generate an induction magnetic field for heating the cooking container; and a heating control unit operable to control the high frequency current of the heating coil based on the temperature measured by the temperature measuring device, and control heating power to be supplied to the cooking container.

Abstract: An enamel coating including a phosphate-based ingredient is provided on an inner surface of a cooking chamber and the inner surface of the cooking chamber is cleaned using high-temperature cleaning water. Therefore, the cleaning of the cooking chamber can be performed more efficiently.

Abstract: A heating device includes a first induction coil, a second induction coil, a control panel, a power supply unit and a controlling unit. The control panel issues an adjusting signal. The power supply unit provides a first power and a second power to the first induction coil and the second induction coil, respectively. The controlling unit generates a control signal to the power supply unit according to the adjusting signal, thereby controlling the first power and the second power. Electrical energy is transmitted to the first induction coil and the second induction coil and the frequency difference between the first power and the second power is greater than 15 kHz or smaller than 1 kHz during a first time interval under control of the controlling unit. No electrical energy is transmitted to one of the first induction coil and the second induction coil during a second time interval under control of the controlling unit.

Abstract: An induction heating cooker having an oil temperature control function by of the amount of change of an operating frequency, and a control method thereof, the induction heating cooker including a heating coil, an inverter unit, a driving unit, a detection unit to detect a value of a current that flows at the heating coil, and a control unit to calculate an operating frequency of the driving unit according to the value of the current, to vary the operating frequency so that the heating coil maintains a constant output that corresponds to an output level, and to determine whether oil accommodated in a container placed on the heating coil is overheated, by use of an amount of change of the operating frequency, and the maintenance or the control of the temperature of oil may be achieved.

Abstract: A temperature controlled heatable object is provided in which a temperature sensor is connected to a Radio Frequency Identification (RFID) tag. The RFID tag is located within the handle of the object, and the temperature sensor is placed in contact with the object. In a first embodiment of the invention, the temperature sensor is partially imbedded within the object via a notch located in the side of the object. In a second embodiment of the invention, a temperature sensor is imbedded within a tunnel drilled within the base of the object. In a third embodiment, a temperature sensor is imbedded between the bottom of the object and a slab attached to the bottom of the object. The sensor can be located in a slot formed in either the slab or the bottom or the object. Handles and receivers for mounting the handles to the temperature controllable objects are also provided.

Abstract: A countertop mounted cooking appliance includes a chassis upon which is arranged a cooktop. A peripheral side portion of the chassis includes at least one opening and a control box is mounted in the chassis for housing control elements and associated electronics. An inner duct extends over at least a portion of the control box, while an outer duct extends across the at least one opening along the peripheral side portion to the countertop. A fan is mounted within the chassis wherein, when the fan is activated, a cooling airflow is developed and directed through the inner duct, out of the chassis, and through the outer duct prior to being exhaust through a gap created between the cooktop and the countertop by a trim piece.

Abstract: A cooking utensil for use with an induction cooktop having a cooktop surface and an induction heating coil. The cooking utensil has an inner wall made from an electrically conductive material, an outer wall made from an electrically non-conductive material, and a gap between the inner and outer walls. There is an intermediate wall in the gap. The intermediate wall divides the gap into an inner chamber between the inner wall and the intermediate wall and an outer chamber between the outer wall and the intermediate wall.

Abstract: An induction cooktop appliance system and method for controlling the induction cooktop appliance based on a cookware position is provided. A variable power signal can be applied to an induction coil from an inverter. The power signal can be driven at a test frequency and an operating frequency. An electrical signal can be detected across a shunt resistor based on the test frequency and a cookware position can be determined based on the electrical signal. The operating frequency supplied to the induction coil can be modified based on determined cookware position.

Abstract: A method and cooktop include a cooktop panel, a cooking zone, and an induction heating device disposed below the cooktop panel. First, second and third heat sensor units are disposed beneath the cooktop panel in a region of a measuring spot. The first heat sensor unit is configured to measure heat flow from substantially only the cooktop panel. The second and third heat sensor units are configured to measure heat flow from the cooktop panel and a cooking utensil disposed thereon. A light source is provided for measuring an emissivity of the bottom of the cooking utensil. An auxiliary heater heats the region of the measuring spot. An electrical control system calculates a ratio from signals of the second and third heat sensor units and determines an actual temperature of the bottom of the cooking utensil from the ratio by using a temperature of a lower surface of the cooktop panel measured by the first sensor unit and a value of the emissivity of the cooking utensil bottom.

Abstract: A charbroiler having both heated grids and at least one radiant heater and a method of charbroiling a food product are disclosed. Each heat source of the charbroiler may be an independently regulated heat source. The independently regulated heat sources may be adjusted to each contribute to the overall cooking of a food product in a cooking cycle. Each of the independently regulated heat sources may be any heat source capable of being regulated either manually or automatically by a cooking control system.

Abstract: A method for detecting the pan size and/or position in induction cooking hobs comprises providing at least a sensing circuit associated to a magnetic field concentrator, particularly a ferrite bar, and assessing an electrical parameter thereof correlated to the variation of the magnetic flux.

Abstract: In one implementation, a power converter with over-voltage protection includes a power switch coupled to a power supply through a tank circuit, and a control circuit coupled to a gate of the power switch. The control circuit is configured to turn the power switch OFF based on a current from the tank circuit, thereby providing the over-voltage protection to the power converter. In one implementation, the power converter is a class-E power converter. In one implementation, the control circuit is configured to sense the current from the tank circuit based on a voltage drop across a sense resistor coupled to the power switch.

Abstract: A method for controlling an inductive heating system of a cooking hob provided with an induction coil is disclosed. The method controls it in connection with a predetermined working condition, comprises assessing the value of power absorbed by the system, measuring a temperature indicative of the thermal status of at least one element of the heating system, feeding the assessed power value to a computing model capable of providing an estimated value of temperature, comparing the measured temperature with the estimated temperature and tuning the computing model on the basis of such comparison.

Abstract: The present invention relates to a portable device (1) for induction cooking. The portable device comprises an element (160) configured to provide electromagnetic induction for heating of a cooking utensil (200), and a base (110) attachable to the cooking utensil. The portable device according to the present invention is advantageous in that it is easier to move and has a reduced size as compared to prior art techniques.

Abstract: A method for controlling an induction heating system of a cooking appliance provided with an induction coil, particularly for controlling it in connection with a predetermined working condition, comprises measuring the value of one electrical parameter of the induction heating system, feeding a computing model with actual switching frequency signals in order to estimate a temperature indicative of the thermal status of the heating system and to provide an estimated value of the electrical parameter, and comparing the measured electrical parameter with the estimated one and tuning the computing model on the basis of such comparison.

Abstract: A cooking appliance. The cooking appliance includes a cook top for a kitchen. One side of the cook top includes a cooking area with cooking areas. The cooking areas may be operated via an induction cooker. The bottom side of the cooking appliance has a display. The display can provide useful information thereon such as the time. The cook top can be arranged in a first horizontal position for use of the cooking areas, and folded to a second vertical position during non use to display information on the display. The cooking appliance also includes a data reader, such as an RFID reader or bar code scanner to obtain data from a food product package. The data may include suggested recipes, cooking temperatures, and/or cooking times. The obtained data may be used to assist in controlling the operation of the cooking areas.

Abstract: A method for detecting the presence of a cooking vessel on an induction heating element is disclosed. The induction element is placed below a glass surface and a conductive electrode placed below the glass surface to detect if a cooking utensil is placed on the induction heating element. The electrode measures capacitance, which indicates to the user whether the cooking utensil is present on one or more induction heating elements. After activation by a user, a second detection of the cooking utensil is accomplished by feeding power to the induction heating element and by assessing at least an electrical parameter of a power circuit thereof.

Abstract: An induction cooking system and method that prevents a valid key touch from being rejected is provided. A noise rejection apparatus can prevent noise from influencing the determination of a valid key touch.

Abstract: An induction heating coil including a heating coil, an inverter unit configured to provide a high-frequency power to the heating coil, a driving unit configured to provide a signal used to control an operation of the inverter unit, a operation unit including a water boiling button configured to select a water boiling function, and a control unit configured, if a water boiling function selection signal is input through manipulation of the water boiling button, to vary an operating frequency of the driving unit based on an output of the heating coil, and to determine whether water contained in a vessel placed on the heating coil is boiling by use of a difference between the operating frequencies that is calculated at a predetermined period of time, so that the water boiling or the food boiling is detected during boiling water or cooking foods.

Abstract: The disclosure herein provides for transmitting data from an induction heating device to a receiver of an inductively heatable cooking vessel. The induction heating device may include a resonant circuit with an induction heating coil and a converter that may generate a control voltage (UA) from an AC mains voltage (UN) with a control frequency. The resonant circuit may be applied with a control voltage in order to generate an alternating magnetic field for heating the cooking vessel. The data to be transmitted to the receiver may be encoded using the the control frequency.

Abstract: A method for detecting and compensating the effects of disturbances in controlling induction heating systems by monitoring the temperature of the cooking vessel or its content on the basis of at least one electrical measurement correlated to said temperature. An analysis in time and/or frequency domain of said electrical measurement is carried out in order to detect and compensate the effect of cooking vessel movements and/or mains line voltage fluctuation or similar electrical noises.

Abstract: The disclosure relates to a cooking vessel which is of a prespecified cooking vessel type and comprises: a cooking vessel type encoding device which encodes the cooking vessel type of the cooking vessel, with the cooking vessel type encoding device being a passive, electrical resonant circuit, with a resonant frequency of the resonant circuit encoding the cooking vessel type of the cooking vessel.

Abstract: An induction heating device according to the present invention includes an infrared ray sensor for detecting infrared rays radiated from a cooking container through a top plate, a light emitting device which is placed near the infrared ray sensor and emits light to the back surface of the top plate, and a heating control unit which controls a high-frequency current through a heating coil for controlling the heating of the cooking container. When the heating control unit has stopped the heating of the cooking container, and a predetermined time elapses at the heating-stopped state, the light emitting device is controlled to stop the light emission therefrom. This can improve durability of the light emitting device, which enables maintaining a function of clearly indicating a position at which the cooking container should be placed and a function of detecting failures in the infrared ray sensor, which are roles of the light emitting device.

Abstract: A system and method for measuring the temperature of cookware to be induction-heated, using an infrared temperature sensor. An induction heater countertop may include a viewing window between the infrared temperature sensor and the cookware. Various algorithms may be applied to the sensed temperature, to adjust it to account for the presence of the viewing window, as well as variations in the cookware material.

Abstract: A control unit for an electric household appliance for setting functions and operating parameters. The control unit includes at least one control knob located on a display panel by magnetic force. The control knob capable of being pushed by an operator from an initial position into a selecting position to select a function, such as a specific cooking plate and capable of being rotated about its axis to set an operating parameter of the function, such as the cooking temperature of the cooking plate.

Abstract: An induction heating element including a circular inductor coil that has a circular outer contour and a ferrite element arrangement that has at least one ferrite element with a radially outer edge. At least at one curvature point, the radially outer edge of the ferrite element is curved to a greater degree than the circular outer contour of the inductor coil.

Abstract: A method for the synchronization of induction coils supplied by power converters and acting on a common heating zone or on adjacent heating zones of an induction heating system, particularly of an induction cooking hob, comprises the steps of activating a first power converter, detecting a parameter correlated to the magnetic field generated by the first power converter and activating a second power converter by using the parameter as synchronization signal, the parameter being induction coil voltage or induction coil current or a combination thereof.

Abstract: The present invention relates to an induction cooking hob with illuminating equipment. The induction cooking hob includes a panel (10) arranged at the top side of said induction cooking hob, and a chassis (12) forming a substructure of said induction cooking hob. The panel (10) comprises at least one heating zone (14). The chassis (12) comprises at least one induction coil (16). The heating zone (14) corresponds with at least one induction coil (16). The induction cooking hob includes at least one intermediate layer (18, 20) between the panel (10) and the chassis (12). The intermediate layer (18) comprises a plurality of cut-outs (22) arranged according to a predetermined pattern within the heating zone (14). The chassis (12) comprises at least one light emitting diode (24) arranged in a central portion of the induction coil (16).

Abstract: A method for producing a confectionery product from at least two pieces with at least one interface between the two pieces and including meltable material at least in parts of the interface, comprising the step of heating the interface during or after the two pieces have been brought into contact with each other. An apparatus for producing a confectionery product from two or more pieces comprising at least one heater in or downstream of a station where at least two pieces of the confectionery product are brought into contact with each other. A mold for the production of a confectionery product having at least two pieces has at least one component or portion heatable by induction heating. A heatable component, preferably a ferromagnetic component provided in the vicinity of a confectionery product, is used for partially heating the confectionery product, preferably by induction heating.