Abstract: A system for monitoring and controlling the state of a thermal process. The system applies a modulated heat input to a liquid in a vessel and a thermal response measured at the bottom of the vessel provides information for real time processing of thermal properties of the liquid as it is being heated. Detection and control of an unknown boiling point enables a steady simmer or boiling condition in the liquid to be maintained.

Abstract: Solenoid valves for controlling the gas flow to burners are controlled by an electronic microprocessor card by means of pulse-width modulated signals. The electronic card can receive signals from a timer to be set by the user, and from means by which the user selects the heat output of the burners. The first of said means to be operated by the user after setting the time makes the relative burner dependent on the timer. When the two data (time and heat output) have been set, the card extinguishes the flame of the dependent burner when the set time has expired.

Abstract: The invention is directed to a method of controlling the water temperature in a beverage-brewing apparatus, wherein the water is initially heated in an open water reservoir up to the boiling point, said boiling point being reached in that the water is heated from the initial temperature T.sub.i up to a temperature T.sub.HIGH at which it is ensured that the water does not boil as yet under conventional environmental conditions, in that the rate of change of the temperature dT/dt during heating from the initial temperature T.sub.i to the temperature T.sub.HIGH is determined, in that on reaching the temperature T.sub.HIGH a period of time t.sub.heiz is determined from the difference between 100.degree. C. and T.sub.HIGH as well as from the rate of change of the temperature dT/dt, and in that on reaching the temperature T.sub.HIGH the water continues to be heated during the period of time t.sub.heiz. The temperature T.sub.HIGH is 75.degree. C., approximately.

Abstract: A heating apparatus by heating cooking materials in a water contained pan includes a heating device and an electronic circuit which controls the heating device. The temperature of the pan is detected, and the temperature rise characteristics of the pan contents are detected from when heating the pan starts until the contents boils. The quantity of the contents being cooked is determined from the temperature rise characteristics at a relatively low temperature range. The type, such as the size of the contained solids, of the contents being cooked is determined at a relatively high temperature range near the boiling point. The heat output of the heating device is then regulated based on these determinations according to the selected cooking operation after the materials boil, and the cooking apparatus thus provides automated cooking control.

Abstract: As the temperature of a cooking pan is measured by a temperature detector, a moisture detecting means decides whether a material to be cooked is to be boiled, sauteed or fried. In the case of the material to be boiled, a scorching preventing device works to prevent scorching of the material. In the case of the material to be sauteed or fried, an overheating preventing device prevents overheating of the material. For this end, the temperature detector, detecting how the temperature of the cooking pan increases, controls a heating device via a heating controller. Accordingly, the material can be cooked safely irrespective of the cooking fashion if only a force adjusting knob and an ignition/extinction button are manipulated.

Abstract: A device for regulating the heating element of a cooking vessel of the type with an input device for setting a preselected cooking temperature in the range of the boiling point of water, a device for measuring the temperature on or in the cooking vessel, and a control circuit for maintaining cooking temperature constant at the preselected level. The device includes apparatus for altering the cooking temperature as a function of the measured atmospheric pressure or the altitude above sea level at the site of use of the cooking vessel, such adjustment being in accordance with the dependence of the boiling point of water on atmospheric pressure or altitude above sea level.

Abstract: A sensor group in an automatic temperature control system for foods in vessels heated by a flame from a gas burner supplies a first heat quantity to a temperature sensing element within the group, as a function of the foods' temperature; and a second, smaller heat quantity, as a function of the flame temperature. The ratio between the two heat quantities is such that a small progressive temperature increase is obtained at the sensing element when a constant food temperature has been reached.

Abstract: A device to compensate for the thermic effects of an external source on a sensitive element in a system for automatically controlling the temperature reached by foods in heated vessels. The device includes a conventional range and a potentiometer for controlling a gas or electric heating element. Two heat sensitive elements are employed, one sensing pan temperature, and the other sensing ambient temperature. Electric circuitry automatically adjusts the heating element to reduce the heat output as the ambient temperature rises, so that a more constant vessel temperature is achieved.

Abstract: A high performance automatic temperature control system enables fries and Japanese tempura to be prepared in optimum condition.The temperature of the outer bottom surface of a container being heated is measured by a temperature sensor a given time later. A temperature rise gradient of the temperature sensor established at a given time in the initial stage of heating is used as a temperature correction value peculiar to the container, while a temperature rise gradient of the temperature sensor established after a certain temperature has been reached is used as a temperature correction value for the amount of food being cooked. The former and latter temperature correction values are converted into preset temperature values and serve as operating temperatures for the temperature sensor.When the temperature sensor reaches the operating temperature, the heating rate is controlled to hold the operating temperature.

Abstract: A highly automationed cooking apparatus especially suitable for stew cooking or the like liable to boiling over. Temperature of outer bottom face of a pan is measured by a sensor and temperature gradients are sampling-measured at a sampling time pitch. Boiling point of food material is detected by finding a decrease of the temperature gradient, and thereafter the heating is lowered to avoid boiling over to a suitable value which is given by processing the temperature gradients.

Abstract: The invention relates to a safety control shut-off device for the heating element of a cooking stove. In one embodiment of this safety device, a burner plate of the stove is provided with several declining U-shaped grooves for collecting any spillage or overflow of water from the cooking operations. Water drops collected in the declining grooves are led through a discharge outlet, at the lowest portion of the grooves, and into a water drop detector located beneath the outlet, to complete an electrical circuit, which in turn will actuate and sound an alarm and will also actuate means for disconnecting the fuel source of the plate burner.