Abstract: A composite cooking apparatus, which may perform a heating operation using a plane heater and an induction heating operation using high frequency current together. A composite cooking apparatus of the present invention includes a plane heater and an induction heater installed below a heat resistant glass plate, as a composite heat source. The present invention may automatically determine material of a cooking container, and perform heating and cooking using a heat source suitable for the material of the cooking container. Further, if a rapid cooking mode is set, cooking is performed at high output power using both the two heat sources, thus shortening a cooking time.

Abstract: An induction heatable body (22) that quickly heats to a desired temperature, retains heat long enough to be used in almost any application, and develops no “hot spots” even when heated by a heating source having an uneven magnetic field distribution. The induction-heatable body (22) achieves the foregoing while remaining relatively lightweight, inexpensive and easy to manufacture. The induction-heatable body (22) includes a plurality of induction-heatable layers (32a, b, c) each sandwiched between alternating layers of heat retentive material (34a, b, c). The induction-heatable layers (32a, b, c) consist of sheets of graphite material that can be inductively heated at magnetic field frequencies between 20 and 50 kHz. The heat-retentive layers (34a, b, c) consist of solid-to-solid phase change material such as radiation cross-linked polyethylene.

Abstract: A circular filament lamp comprises a filament supported within an envelope which comprises a tube formed as the major part of a circle. The ends of the tube terminate in pinch seals through which extend current carrying assemblies connected to the filament. The pinch seals overlap one another circumferentially of the lamp, and are offset from one another on either side of a plane containing the axis of the filament.

Abstract: An RFID-based induction heating/vending system for quickly and efficiently heating, vending, and recollecting stadium seats (10) or other objects. The system includes a plurality of objects each including an induction-heatable body (22), a charging/vending station (12) for heating and vending the objects; a self-serve warming station (14) that may be used by consumers to reheat their objects; and a check-out station (16) that automatically collects objects from consumers after use.

Abstract: An induction heatable body (22) that quickly heats to a desired temperature, retains heat long enough to be used in almost any application, and develops no “hot spots” even when heated by a heating source having an uneven magnetic field distribution. The induction-heatable body (22) achieves the foregoing while remaining relatively lightweight, inexpensive and easy to manufacture. The induction-heatable body (22) includes a plurality of induction-heatable layers (32a, b, c) each sandwiched between alternating layers of heat retentive material (34a, b, c). The induction-heatable layers (32a, b, c) consist of sheets of graphite material that can be inductively heated at magnetic field frequencies between 20 and 50 kHz. The heat-retentive layers (34a, b, c) consist of solid-to-solid phase change material such as radiation cross-linked polyethylene.

Abstract: A cooking appliance includes a cooking area containing both a gas burner and an electric heating element. Such a configuration allows a greater output range for cooking heat.

Abstract: An induction heating system having an induction source, a heating element heated from the induction source, a power supply energized by the induction source and a circuit powered by the power supply. The circuit can be a controller which includes a temperature sensor for measuring a temperature of the heating element, and a feedback loop formed between the temperature sensor and the induction source. The heating element can be mounted within a housing to form an induction heated container for holding items to be heated. Such a container can be used in commercial food warming and holding.

Abstract: A luminous device includes one or more line-shaped luminous units each including an elongated light guide, one or more light sources, and a reflective layer. The light guide has a generally flat luminous surface for emitting light and another surface disposed away from the luminous surface. The light source serves to provide light into the light guide. The reflective layer is disposed on the above-mentioned another surface of the light guide. The light guide may have a ring shape. Since the luminous device produces a continuous line-shaped luminous image, e.g., a ring-shaped luminous image, it may be used for clearly indicating a heating range of an induction heating cooker.

Abstract: An arrangement for controlling electrically controllable appliances, such as electric cookers, has at least one manually operable control element placed on an outside of a plate, e.g. a glass ceramic plate of an electric cooker, which is secured by a magnetic holding device in non-contacting magnetic manner on the plate. A sensor device determines the position and/or position change of the control element and an associated control device, in order to set different operating modes of the appliance. The control element is constructed as a sliding key automatically returning to a rest position and which is displaceable in at least one displacement direction along the plate. Such sliding keys can be operated in a particularly easy manner and are well adapted to an at least partial digital processing of the sensor signals to controlling signals.

Abstract: Described is a system designed to warm the transfer chamber used in vacuum equipment in the manufacture of integrated circuits during maintenance. The system detects when the transfer chamber lid is opened and the chamber is exposed to the atmosphere. This activates the heater normally used to bake out the chamber. A temperature sensor is used to keep the temperature below a set point. By warming the chamber, moisture build-up on the inside of the chamber during maintenance is minimized, thereby reducing out gassing and time required to bring the chamber back to its base vacuum pressure when returned to production.

Abstract: A temperature-regulating induction heating system is provided which comprises an induction heater (20) having apparatus (36, 38, 40) for receiving RFID transmissions and an induction heatable object (22) with an RFID tag (50). The heater (20) includes a component (28) for generating a magnetic field, control circuitry including a microprocessor (32) coupled with the component (28) for selectively initiating and terminating generation of a magnetic field; the receiving apparatus (36, 38, 40) provides information to the microprocessor (32) causing initiation of a heating algorithm for the object (22). In preferred forms, the tag (50) and apparatus (36, 38, 40) are designed for two-way information transfer, thereby permitting continuous updating of the information carried by tag (50). In this way, if induction heating of the object (20) is interrupted, it may be resumed to nevertheless achieve a desired regulation temperature.

Abstract: A temperature-regulating induction heating system is provided which comprises an induction heater (20) having apparatus (36, 38, 40) for receiving RFID transmissions and an induction heatable object (22) with an RFID tag (50). The heater (20) includes a component (28) for generating a magnetic field, control circuitry including a microprocessor (32) coupled with the component (28) for selectively initiating and terminating generation of a magnetic field; the receiving apparatus (36, 3 8, 40) provides information to the microprocessor (32) causing initiation of a heating algorithm for the object (22). In preferred forms, the tag (50) and apparatus (36, 38, 40) are designed for two-way information transfer, thereby permitting continuous updating of the information carried by tag (50). In this way, if induction heating of the object (20) is interrupted, it maybe resumed to nevertheless achieve a desired regulation temperature.

Abstract: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82,100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determined.

Abstract: A heat retentive server that has an outer peripheral member, a central portion having a heat storage member susceptible to heating by induction, wherein the outer peripheral member does not contact the heat storage member. Preferably, the outer peripheral member is formed from polypropylene. The present invention also involves method of manufacture aspects of such a heat retentive server.

Abstract: A method and apparatus (10) for the heating of convective material contained within the lumen of an inductive heating coil (12, 15, 16, 17) such that the cans (20) are rotated about their axes as they are heated. When the cans (20) are to be heated above the boiling point of their contents the cans (20) are passed through a rotary pressure lock (13, 19, 22) so that the heating of the contents of the cans (20) occurs under a super-atmospheric pressure.

Abstract: A raw egg is cooked by orienting the egg adjacent a field coil and electrically energizing the field coil with a high-frequency alternating electric current so as to inductive heating the egg. The field coil operates at between 1 MHz and 1000 MHz, preferably between 10 MHz and 50 MHz, and generates a field having parallel lines passing through the egg. The coil and egg are relatively rotated, normally by holding the coil stationary and rotating the egg, while electrically energizing the field coil. To this end the field coil has a pair of halves connected in series and flanking the egg.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims. This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: The present invention relates generally to inductive heating, and more particularly to an apparatus and method for non-contact detection and inductive heating of heat retentive food server warming plates used in institutional food service. The invention provides a non-contact detection and control circuit for an inductive heating apparatus for heating an inductively reactive heat radiating element built into a warming plate. The warming plate employed by the invention has an integral inductively reactive heat radiating element that is brought to a desired heating temperature such as 450.degree. F. In a preferred embodiment, the apparatus is configured like a conventional industrial cook stove and surface. Underneath the surface is a magnetic inductive coil controlled by the invention for inductively heating a reactive ferromagnetic heat radiating element that is placed on the surface.

Abstract: An improved popcorn popper includes a kettle and an induction heater for imparting heat to the kettle for popping popcorn therein. The kettle has no electrical heaters, conduits or connectors and can be immersed in water for cleaning. Methods are disclosed.

Abstract: Meals are placed on individual trays in an institutional kitchen. The individual trays have a first part carrying the meal portion intended to be eaten hot and covered with a thermally insulative cloche and a second part carrying the meal portion intended to be eaten cold. The individual trays are transported in a thermally insulated enclosure to the places where the meals are to be eaten, where they are distributed into local individual units having a thermally insulated enclosure. Each individual unit includes retractable contact terminals operated by an electromagnet and contacting external terminals on the cloche which are in turn electrically connected to an electrical heating element of the cloche. Accordingly, by supplying power to the contact terminals, the meal portions intended to be eaten hot and placed under the cloches are selectively heated. The device is relatively inexpensive and facilitates meal handlings in compliance with hygiene conditions.

Abstract: An induction broiler which includes a non-metallic support plate and a hot grate for broiling food thereon. The grate includes a plurality of spaced apart elongated metallic bars. Each elongated metallic bar has a base portion disposed above and adjacent to the non-metallic support plate and a food heating surface opposite the base surface. The induction broiler further includes at least one induction heating coil connected to a power supply and mounted below and adjacent to the non-metallic support plate. During operation, the induction heating coils generate an alternating magnetic field which is coupled into the grate across the support plate. As a result, current flow is induced through the elongated bars which, in turn, results in the heating of the food heating surface of each elongated bar.

Abstract: A tray for warming food has a tray body of double cup shape formed of a plastics material base structure with an aluminum top diffusion layer attached to the base structure in the part to receive a cloche. The cloche has a plastics material outer jacket fastened to an aluminum bottom diffusion layer in contact with an intermediate member made of a material that can be heated by magnetic induction. The top diffusion layer of the tray body comes into contact with the bottom diffusion layer of the cloche at the periphery of the interior space along peripheral contact rims This provides a meal tray assuring fast heating of food placed in the interior space of the first part, the second part being intended to carry food that is to remain cold.

Abstract: An induction cooker comprises at least one cooking heater comprising an inductor, a generator delivering a AC current to supply the inductor and an element made of a non-magnetic, electrically conductive material to provide shielding against the disturbances generated by the inductor. The shielding function is improved by electrically connecting the element to the mains by means of a high-frequency filter of the generator. Preferably, the electrical link between the shielding and the filter comprises a capacitor.

Abstract: A heat retentive server adapted to be inductively heated comprises a central portion comprising a heat storage member comprising a material which is susceptible to being heated by induction; and an outer peripheral member connected to the central portion so that said outer peripheral member and the central portion are substantially thermally insulated from each other. Preferably, the server is provided with heat insulation constructed and arranged with respect to the heat storage member so that heat is caused to primarily flow upwardly from the heat storage member. Also preferably, the outer peripheral member and the central portion are substantially insulated from each other by means of a thermal break.

Abstract: Stirring apparatus including a stirrer having an mounting the stirrer at the attachment end and driving the stirrer in motion in operative association with a utensil defining a utensil surface and a utensil contacting member mounted onto the termination end of the stirrer and being orientatable with respect thereto so as to correspond to the configuration of the utensil surface in engagement therewith.

Abstract: A cooker in which a receptacle with a pot for holding ingredients and a heater for induction heating the pot is supported by a main unit so that it can be inclined freely, consists of an angle control unit which provides driving force for inclining the receptacle, a controller for controlling the angle control unit, and shall be capable of automatically inclining the receptacle and uniformly sauteing the ingredients.