Abstract: Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.

Abstract: A cooking apparatus for cooking ingredients packaged together in a package is provided. The cooking apparatus includes a cooking device and a barcode reader. The cooking device includes a housing defining a cooking room for accommodating the ingredients therein, a cooking unit for heating contents in the cooking room, and a control module electrically connected to the cooking unit for controlling operation of the cooking unit. The barcode reader is electrically connected to the control module, and scans a barcode on the package representing data related to information about the ingredients, decodes the barcode so as to obtain the data, and transmits the data to the control module that controls operation of the cooking unit based on the information.

Abstract: A cooking apparatus includes: a storage that stores first cooking information indicating a cooking method for a first foodstuff and second cooking information indicating a cooking method for a second foodstuff; a placement unit on which the first foodstuff and the second foodstuff are placed; and a cooking controller that controls cooking of the first foodstuff, based on the first cooking information, and that controls cooking of the second foodstuff, based on the second cooking information, when the first foodstuff and the second foodstuff are placed on the placement unit. The storage includes a memory, and the cooking controller includes a processor.

Abstract: A system includes a customer premises equipment (CPE) testing platform, a CPE testing rack, enclosures, and wireless components. The CPE testing rack is communicatively connected to the CPE testing platform and receptive to communication with wireless CPE devices. The enclosures are communicatively connected to the CPE testing rack. Each enclosure has wireless shielding to reduce outside wireless interference from entering the enclosure and to reduce wireless signals within the enclosure from exiting the enclosure. Each enclosure is receptive to installation therein a corresponding wireless CPE device. The wireless components are communicatively connected to the CPE testing platform. Each wireless component is mounted within a corresponding enclosure to wirelessly communicate with the corresponding wireless CPE device installed within the corresponding enclosure.

Abstract: Techniques for training machine-learning algorithms with the aid of voice tags are described herein. An environment may include sensors configured to generate sensor data and devices configured to perform operations. Sensor data as well as indications of actions performed by devices within the environment may be collected over time and analyzed to identify one or more patterns. Over time, a model that includes an association between this sensor data and device actions may be created and trained such that one or more device actions may be automatically initiated in response to identifying sensor data matching the sensor data of the model. To aid in the training, a user may utter a predefined voice tag each time she performs a particular sequence of actions, with the voice tag indicating to the system that temporally proximate sensor data and device-activity data should be used to train a particular model.

Abstract: The heating cooker includes: a heating compartment having a bottom tray mounted at the bottom part; a light source provided on the upper side of the heating compartment; a light-receiving element for receiving light transmitted by the bottom tray out of the light emitted from the light source, the light-receiving element being provided on the lower side of the bottom tray; and a determining part for determining, on the basis of a light-reception signal detected by the light-receiving element, the presence/absence or the size of a heating object placed on the bottom tray in the heating compartment. Thus, a heating cooker capable of preventing leakage of steam and detecting the presence/absence of food in the heating compartment, even when heat cooking using steam is performed, is provided.

Abstract: Microwave appliances and methods for operating microwave appliances are provided. A method includes operating a fan of the microwave appliance in order to draw a flow of air through a circulation conduit of the microwave appliance, measuring an operational characteristic of the fan with a sensor of the microwave appliance during the operating step, and providing an indicator signal when the operational characteristic exceeds a threshold value at the measuring step.

Abstract: The present invention relates to a cooking control method performed by a cooking apparatus for a food item. The method comprises obtaining a unique identifier and cooking data for the food item, and checking for a record of the unique identifier in a memory of the cooking apparatus. If a record of the unique identifier is located in the memory, then the cooking apparatus will not cook the food item. Otherwise a cooking process based on the cooking data to cook the food item is performed. Accordingly, cooking data for a given instance of a food item can only be used once in order to activate a cooking process performed by the cooking apparatus. The present invention also features product recall as well as the ability to track food item sales via a cooking data communications system.

Abstract: Example embodiments relate to a multiple inputs and multiple outputs (MIMO) analyzer for an accurate control of electromagnetic fields inside a multimode resonant chamber with two or more cavities coupled in an accurate way through a slotted piece with slots or waveguide. The MIMO analyzer may include broadband antennas, different types of lenses, and different stirrers, which may be both metallic and non-metallic. These elements, together with some processes such as precise location of under-test elements out of the lower cavity allow for controlling the electromagnetic fields on its interior. This control permits the emulation of the behavior of wireless communication terminals under different fading scenarios, both indoors and outdoors. Some of the features and procedures of the MIMO analyser may be used in industrial microwave heating processes for drying and curing of materials, also known as microwave ovens, allowing a greater efficiency and homogenization in the processes.

Abstract: A system and method for preparing food products in a programmable appliance such as a microwave includes an appliance configured with a communication element for communicating with a device such as a smartphone, tablet, or computer. The device is configured to scan a product identifier such as a barcode and match the scanned identifier with a list of known identifiers stored in a database. The database associates each of the product identifiers with a product and instructions for cooking the product in the appliance. In another aspect of the invention, a remote server may be provided and configured to receive information from the device such as demographic information relating to the user of the system and the products used thereby.

Abstract: A cooking oven, particularly a microwave oven, provides for detecting food data and for adjusting food heating and/or cooking process. The oven particularly includes an user interface with at least one socket-shaped seat adapted to receive a removable plug-shaped button which stores the food data and which is adapted to be pressed by the user for starting the heating and/or cooking process or for programming such heating or cooking.

Abstract: The present invention relates to a cooking control method performed by a cooking apparatus for a food item. The method comprises obtaining a unique identifier and cooking data for the food item, and checking for a record of the unique identifier in a memory of the cooking apparatus. If a record of the unique identifier is located in the memory, then the cooking apparatus will not cook the food item. Otherwise a cooking process based on the cooking data to cook the food item is performed. Accordingly, cooking data for a given instance of a food item can only be used once in order to activate a cooking process performed by the cooking apparatus. The present invention also features product recall as well as the ability to track food item sales via a cooking data communications system.

Abstract: An appliance including a cabinet having a first PCB located therein, a door connected to the cabinet, the door being moveable between an open position and a closed position to open and close the cabinet, and a second PCB located in the door. In addition, at least one first connector is connected to the first PCB. At least one second connector is connected to the second PCB and is electronically connectable to the first connector. In particular, the second connector is electrically connected to the first connector when the door is in a substantially closed position.

Abstract: A remote control device is disclosed and may include a memory, at least one processor, and an illumination device. The at least one processor may enable two-way communication between the remote control device and an appliance. The illumination device may cause an appearance of the remote control device to change as a function of received information. The at least one processor may receive temperature related information associated with the appliance. The illumination device may cause the appearance of the remote control device to change as a function of the received temperature related information. The memory may include a library of commands for commanding functional operations of the appliance. The remote control device may include a user interface operable to cause the at least one processor to transmit one or more of the commands to the appliance. Appearance of the remote control may change when the illumination device changes illumination colors.

Abstract: A remote control device includes a memory having a library of commands for commanding functional operations of an appliance and a user interface having activatable keys for causing a transmission of one or more commands to thereby command functional operations of the appliance. An illumination device is provided which causes an appearance of the remote control device to change as a function of at least one of a timing operation and temperature related functional operation of the appliance.

Abstract: Smart oven allows contactless detection of surface temperature of an item being heated. The temperature of the heated object can be maintained at the specified temperature for a specified time. The program for cooking can be read automatically from a package from the food, e.g, from a bar code on the package. When the preheating or cooking is finished, a text message can be sent to a user.

Abstract: A product management system for quick serve restaurants that displays to the staff what to cook on a main control unit 1 is programmed with a sales forecast through the office computer 14. The main control unit communicates to the product hold timers 3, 4, 5 to calculate when product is used and when products are cooked. The main control unit 1 monitors each instruction request, and if it is not followed, the main control unit 1 stores an error and sends the error to the manager unit 6 and grade display unit 8. A slave unit 10 displays cook information at an alternate cook station.

Abstract: A heating device includes a main body with an opening, a magnetron for generating electromagnetic waves for heating, a door for putting in and taking out an object to be heated, a reader, and a barrier. The magnetron emits electromagnetic waves into the main body. The door covers the opening of the main body. The reader reads information contained in a wireless IC tag attached to the object to be heated. The barrier acts a shield for the reader from the electromagnetic waves emitted by the magnetron when the door is closed, and the shield is broken when the door is opened.

Abstract: A remotely programmable food product holding system includes a hand held computer and a food product holding apparatus. The computer includes a processor, touch screen display, and a first communication interface. Data is entered into the hand held computer and transmitted to the food product holding apparatus. The holding apparatus includes a second communication interface, a timer system, and a temperature control system. The timer and temperature control systems are programmed by data transmitted from the hand held computer. A method of remotely programming a food product holding apparatus includes the steps of coupling a hand held computer to a food product holding apparatus, downloading data from the food product holding apparatus, comparing the downloaded data with a file stored in the computer, displaying differences found in the comparison, updating the downloaded data in accordance with the stored file, and uploading the updated data to the food product holding apparatus.

Abstract: An oven for heating a product is provided. The oven includes a partially enclosed housing with an inlet opening and an outlet opening and a conveyor to move a product through the housing. The oven additionally includes a steam system for boiling liquid with an associated steam pipe and a heating element provided within the housing.

Abstract: A microwave oven cooking food using a bar code, and a method controlling same. The microwave oven comprises a bar code scanner for obtaining bar code data from the bar code attached to the food; and a controller for obtaining cooking data corresponding to the microwave oven from the bar code data, setting cooking conditions based on the obtained cooking data, and performing the cooking of the food according to the set cooking conditions. Accordingly, it is possible to develop cooking sets regardless of the manufacturing times of foods, and food producers can put foods applied compatibly to plural cooking sets on the market and easily control inventory.

Abstract: Generally and not exclusively, a microwave cooking oven to cook food in a microwave chamber (e.g., a cooking chamber) includes a microwave power source, and a microwave control unit. The control unit includes a microwave detector to detect the microwave power in the cooking chamber, and a control circuit to determine the food optical density or food temperature, based on the microwave power being absorbed by the food. The control circuit determines the microwave power being absorbed based on the difference between the power emitted into the cooking chamber and the power detected within the cooking chamber. In one illustrative embodiment, microwave power is emitted by multiple ports from different directions, and the microwave power absorbed by the food along these different directions is measured. The control circuit then determines the optical density or temperature of the food along each direction.

Abstract: A cooking apparatus using barcodes, including: a barcode reader which reads a barcode including cooking information recorded in the barcode; a cooking information calculator which analyzes the basic cooking information based on an analysis rule for analyzing the cooking information and calculating a final cooking condition based on the analyzed cooking information; and a controller which controls elements of the cooking apparatus to perform cooking so as to achieve the final cooking condition.

Abstract: A probe for detecting at least one parameter during thermal treatment of a food product comprises a sensor arrangement suitable for detecting a value of said at least one parameter, at least one antenna for communicating said value to a control device for controlling said thermal treatment in the absence of connection cables, and a supply arrangement of a different type from the electrochemical type.

Abstract: A remotely programmable food product holding system includes a hand held computer (10) and a food product holding apparatus (12). The computer includes a processor (11), touch screen display (15), and a first communication interface (16). Data is entered into the hand held computer and transmitted to the food product holding apparatus. The holding apparatus includes a second communication interface, a timer system (18), and a temperature control system (20). The timer and temperature control systems are programmed by data transmitted from the hand held computer.

Abstract: Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and/or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and/or wireless connections.

Abstract: A heating device includes a main body with an opening, a magnetron for generating electromagnetic waves for heating, a door for putting in and taking out an object to be heated, a reader, and a barrier. The magnetron emits electromagnetic waves into the main body. The door covers the opening of the main body. The reader reads information contained in a wireless IC tag attached to the object to be heated. The barrier acts a shield for the reader from the electromagnetic waves emitted by the magnetron when the door is closed, and the shield is broken when the door is opened.

Abstract: A cooking apparatus using barcodes, including: a barcode reader which reads a barcode including cooking information recorded in the barcode; a cooking information calculator which analyzes the basic cooking information based on an analysis rule for analyzing the cooking information and calculating a final cooking condition based on the analyzed cooking information; and a controller which controls elements of the cooking apparatus to perform cooking so as to achieve the final cooking condition.

Abstract: A cooking apparatus, cooking system, and cooking control method using a bar code, in which automatic cooking of food is performed when the bar code attached to a package of the food is lost or damaged. The cooking apparatus for cooking food using cooking data includes a memory for storing identification data and cooking data of the food; an image capture device for obtaining an image of the food; and a controller for identifying the food by comparing the image of the food to the identification data of the food, stored in the memory, obtaining the cooking data of the identified food, and controlling the cooking apparatus so that the cooking of the food is performed based on the cooking data.

Abstract: In an in-store oven system audible customer messages are automatically generated based upon a food product cooked in an oven within the store.

Abstract: A combined refrigerator-oven (20) includes an enclosed chamber (28) having a top wall (22), a bottom wall (24), and vertical side walls (26). The refrigerator-oven (20) further includes a heating unit (50) and a refrigeration unit (70). A controller (118) is in communication with the heating unit (50) and the refrigeration unit (70). When a cooling mode is selected, the controller (118) activates the refrigeration unit (70) to deliver cool air (62) into the enclosed chamber (28). When a heating mode is selected, the controller (118) activates the heating unit (50) to produce heat (66) in the enclosed chamber (28).

Abstract: The present invention relates to a device and method for displaying various menus of a microwave oven onto one screen. In the present invention, the various menus can be displayed onto one screen by using a tree structure or window structure. To this end, display control data are stored such that the various menus can be displayed in the form of the tree structure or display window. These display control data are stored in a separately provided storage device. According to the present invention constructed as such, since the user can confirm the various functions of the microwave oven on the same screen at one time, there is an advantage in that trials and errors made when using the microwave oven can be minimized. In addition, since all the functions can be confirmed simultaneously, there are further advantages in that the time required for learning how to use the microwave oven is reduced and function selection can be conveniently made.

Abstract: A microwave oven and automatic cooking system uses a food package provided with a noncontact IC tag storing information about a food contained in the food package, where the information about the food includes information about a method of heating the food and an amount of heat energy for cooking the food, the information about the amount of heat energy being expressed in a form of an absolute amount of heat energy. The microwave oven receives the food package and cooks the food contained in the food package.

Abstract: A data processing method and apparatus of a memory pack of an Internet microwave oven. A computer is connected to a Web server and a detachable memory pack includes an interface unit performing an interface operation to access the computer. A memory pack control unit transmits or receives information to/from the Web server, through the interface unit, and controls the operation of the detachable memory pack. A storage unit stores the information received by the memory pack control unit. An Internet microwave oven includes the detachable memory pack and accesses the information stored in the detachable memory pack.

Abstract: A microwave oven, a relay box communicating with the microwave oven and a personal computer communicating with the relay box are provided in private. The personal computer is connected to a host computer storing home page information, through the public Internet. A home page storing unit of the host computer stores, corresponding to each of a plurality of cooking recipes, recipe data directly recognized by microwave oven including heating control data for heating and cooking the cooking recipe by the microwave oven, a button to be operated for transferring the recipe data through the Internet to personal computer and image display data for displaying information related to the cooking recipe as a home page image display. Therefore, in accordance with the heating control data downloaded and supplied to personal computer, microwave oven is controlled to heat and cook the desired cooking recipe.

Abstract: On a home page of a home page storing unit (421) of a host computer (4), information related to a plurality of recipes and recipe data (MI) corresponding to each of the plurality of recipes are included. The recipe data includes a heating control code (DS141) common among different types of microwave ovens (1) for heating and cooking the corresponding recipe. The microwave oven has a memory (11A) that stores a plurality of different pieces of procedure information (heating sequence FLi, heating mode data MDi, heater down time data HDT) indicating procedure matching the type, for executing a heating operation. The microwave oven performs the heating operation in accordance with one or more pieces of procedure information read from the memory (11A) based on the heating control code.

Abstract: A cooking apparatus including an audio player; a body with a player seat to which the audio player is attached and from which the audio player is detached; and at least one speaker to output sound signals reproduced by the audio player. The cooking apparatus of the present invention improves installation/removal and operation of the audio player, and expands the range of use thereof.

Abstract: Apparatus and method for a microwave oven 12 having color-coded pressure switches 24, 26 applied to the face plate incorporating a receiver 14 for remotely operating the color-coded switches by means of a transmitter 16 having indicia and color-coding 24, 26 corresponding to the microwave color-coding, thereby providing a method whereby a user 18 having a pacemaker can remotely operate a microwave oven at a safe distance using the hand held transmitter and the microwave applied mating color-coded control switches.

Abstract: A programmable food service system including one or more food service devices and at least one data key. Each data key is provided with a data memory for storing program data corresponding to sequences of food service operations. Each food service device includes a programmable controller for controlling the food service device to carry out sequences of cooking operations. Each food service device includes a key aperture adapted to receive a data key and a data reader arranged to read program data from the data key memory. The program data is passed on to the programmable controller, thereby making the appropriate sequences of cooking operations available to the food service device.

Abstract: Disclosed herein is a microwave oven and method for controlling the same. The microwave oven is used to heat and cook food using high frequency waves generated by high frequency generating means provided in an oven body. The microwave oven includes body sensing means for detecting the presence of a user in a sensing area extended over a certain area in front of the oven body, first operating means for operating the high frequency generating means, and control means for controlling the first operating means to selectively start, stop and resume the operation of the high frequency wave generating means according to the presence of a user in the sensing area.

Abstract: The invention relates to a method and device for carrying out the automated preparation of foodstuffs by portions, especially french fries made of potato sticks or the like that are previously fried in oil, by baking them inside an oven cavity (15). The oven cavity (15) is surrounded by a casing (1) which is provided with a bar code reader (9) that is connected to a control (44). Said control enables or refuses the actuation of the device according to the information contained in the bar code that has been read, and/or controls the baking time and/or the baking temperature and/or a preheating temperature.

Abstract: Cooking information (CI) concerning different dishes is preliminarily registered as a standard in a mask ROM (11A) or the like of a microwave oven (1), to enable automatic cooking of a variety of dishes for every user. In practice, however, the dishes which each user cooks by a microwave oven is limited to a few of them. Then, the user selects and registers a standard recipe name (HN) of only his/her favorite dish in the mask ROM into a favorite menu in a non-volatile memory (11B). In order to execute cooking of a desired dish registered in the favorite menu, the standard recipe name of the desired dish is read not from the mask ROM but from the non-volatile memory and displayed on an LCD panel (13), so that the user needs only perform an operation to instruct start of heating through an input unit (15).

Abstract: A programmable remote controlled apparatus and method for controlling the time and temperature of a cooking or a baking cycle. The apparatus comprises: a cooking or baking appliance, such as a conventional stove, broiler, conventional oven, convection oven, microwave oven or barbecue; a data storage and processing device such as a microprocessor or computer; a program stored in said microprocessor or computer for processing a code to control the time and temperature of the cooking or baking cycle; a device for entering a code into the microprocessor or computer; and a code which is provided by a party other than a user of the apparatus. The numeric code is entered at the remote site on a numeric keypad of a telephone apparatus or hand held transmitter.

Abstract: A microwave oven and method are described wherein the microwave oven includes an interface unit interfacing with a plug and play drive to read out cooking information stored in the drive that does not necessitate a separate recognition device. The drive has a large storage capacity and a fast processing rate. The microwave oven also includes a display unit displaying the cooking information, a key input unit selecting one or more pieces of cooking information from the cooking information displayed on the display unit, and a control unit controlling the cooking information stored in the USB drive to be read out and displayed on the display unit through the interface unit, and controlling cooking on the basis of cooking information selected through the key input unit. The microwave oven conveniently and rapidly stores and executes various large-sized cooking information without an additional recognition device.

Abstract: An interpretive system architecture for a seamless transfer of energy to a physical, chemical, or thermodynamic process stream, or microwave oven. The interpretive system architecture overlays the operational functions of the process stream or host microwave oven to interpret, control, and implement user independent commands. The interpretive system has at least one interpretive base class for providing operational instance to the process stream or host microwave oven. The interpretive system receives an indicia, the indicia being expressive of an externally derived predetermined compiled code disposed on the surface of a specimen, or food package, or associated thereto, the indicia communicating via at least one data entry mechanism to the process stream or host microwave oven. The interpretive system interprets the data or code and transforms it into user independent commands.

Abstract: A programmable cooking system comprising a plurality of programmable cooking devices and at least one data key. Each data key is provided with a data memory for storing program data corresponding to sequences of cooking operations, and the data memory is divided into a plurality of parts each corresponding to a respective one of said cooking devices. Each programmable cooking device includes a programmable control for controlling the cooking device to carry out sequences of cooking operations each of which may use a different cooking power and cooking time duration. Each programmable cooking device further includes a key aperture adapted to receive one of the data keys and a data reader arranged to read from the data key program data from that part of the data memory corresponding to the cooking device, and pass the program data to the programmable control of the cooking device thus making the appropriate sequences of cooking operations available to the cooking device.

Abstract: A one-way data transmission method is disclosed for transmitting a set of rules to data receiving apparatuses that each control a controlled apparatus. Also, a method is disclosed for controlling a controlled apparatus according to a specific rule and a specific parameter of the controlled apparatus, such specific rule being one of a set of rules provided for control over the predetermined kind of controlled apparatuses. Further, a transmission method is disclosed for transmitting a program including a set of rules to at least one reception side having plural kinds of controlled apparatuses, over a network, via a receiving device, or memory device. Further still, a reception method is disclosed for receiving a program including a set of rules on a reception side having plural kinds of controlled apparatuses through a network or memory device. The predetermined controlled apparatuses have a common, primary operation function but different specific parameters.

Abstract: A programmable apparatus and method for controlling the time and temperature of a cooking or baking cycle. The apparatus comprises; a cooking or baking appliance, such as a conventional stove, broiler, conventional oven, convection oven, microwave oven or barbeque; a data storage and processing device such as a microprocessor or computer; a program stored in the microprocessor or computer for processing a code to control the time and temperature of the cooking or baking cycle; a device for entering the code into the microprocessor or computer; and a code which is provided by a party other than a user of the apparatus. In a first aspect of the invention, the code is a bar code on a food package and the device for entering the bar code is a scanner which is in the interior of the programmable apparatus. In another aspect of the invention, the code is entered at a remote location, such as an internet site, transmitter or a telephone apparatus.

Abstract: A cooking apparatus includes a scanning device for reading a tag disposed upon a cooking item, which tag includes cooking instructions, and a network connection for receiving updated information relative to a respective cooking item. Circuitry is coupled to the scanning device and to the network connection for updated and implementing the cooking instructions.

Abstract: Disclosed herein is a microwave oven and method for controlling the same. The microwave oven is used to heat and cook food using high frequency waves generated by high frequency generating means provided in an oven body. The microwave oven includes body sensing means for detecting the presence of a user in a sensing area extended over a certain area in front of the oven body, first operating means for operating the high frequency generating means, and control means for controlling the first operating means to selectively start, stop and resume the operation of the high frequency wave generating means according to the presence of a user in the sensing area.