Abstract: A tag antenna comprises a feeder comprising a first conducting wire and a second conducting wire; a first electric conductor, a second electric conductor, and a third electric conductor that are elongated; a first connecting conductor; and a second connecting conductor. The first connecting conductor is separately connected to lower ends of the first electric conductor, the second electric conductor, and the third electric conductor; the second connecting conductor is connected to at least one of the first electric conductor, the second electric conductor, and the third electric conductor; and the first connecting conductor and the second connecting conductor are spaced apart, the first conducting wire of the feeder is connected to the first connecting conductor, and the second conducting wire is connected to the second connecting conductor. The embodiments of the present disclosure further provide a passive temperature detection apparatus.

Abstract: Aspects include a system that allows a microwave oven to intelligently self-choose the optimal cooking time for various items to prevent over/under cooking as well as overcoming cooking inconsistencies that are inherent in non-intelligent microwave ovens. Cooking time optimizations can be performed by controlling radio-frequency emission, cooking time, and/or rotation or movement of a turntable or platter within a microwave cavity of a microwave oven to more evenly heat the contents therein.

Abstract: A device for monitoring temperature of a beverage and for communicating data, the device comprising: a housing portion configured to be oriented adjacent to a drink in a drink sleeve; a thermal sensor coupled to said housing portion and oriented to take temperature readings of the drink in the sleeve; and a wireless transceiver coupled to said thermal sensor and configured to transmit data representative of a temperature condition.

Abstract: An electromagnetic cooking device and method of controlling the same is provided herein. The cooking device includes a cavity in which a liquid is placed and a plurality of RF feeds configured to introduce electromagnetic radiation into the cavity for heating the liquid. A controller is provided and is configured to analyze forward and backward power at the plurality of RF feeds to calculate efficiency; determine and monitor a coefficient of variation of the efficiency; detect a heating state in the liquid based on changes in the coefficient of variation; and adjust a power level of the electromagnetic radiation in response to detection of the heating state.

Abstract: An oven uses at least one infrared sensor located outside of the oven baking chamber to measure infrared light emissions from an oven floor, and includes apparatuses that defend infrared sensors and light sources from heat damage using for example baffles, shutters, remote location of the sensor from heat sources and powered ventilation, temperature control systems for ovens using at least one infrared sensor to control the temperature of an oven floor, and powered ventilation systems to keep oven walls cool.

Abstract: A device, system and method for remotely determining the temperature and orientation of at least one medium is provided. The device may form a body adapted to penetrate a medium, wherein the body houses a thermal sensor, an accelerometer sensor, a gyroscopic sensor, each electronically connected to a wireless transmitter extending from the body. The plurality of sensors may be adapted to determine the continuous temperature, relative position and orientation of the penetrated medium, all relative to time, while the wireless transmitter is adapted to transmit the plurality such determinations to at least one remote device. The resulting system enables a user to remotely monitoring a level of doneness for a plurality of media in terms of their respective temperatures, orientations, and positioning relative to the time spent on or in at least one heating element.

Abstract: The invention proposes a method of determining core temperature of food in a closed container, the method including the steps of: adjusting heating power supplied to the container to allow internal temperature of the container to change within a predetermined duration; obtaining information related to the change of internal temperature of the container; and determining the core temperature of the food based on the information related to the change of internal temperature and predetermined relationships between information related to change of internal temperature of the container and core temperatures of the food. The invention also proposes an apparatus for determining core temperature of food and a food processing device.

Abstract: An integrated temperature sensor device has a temperature sensor providing an analog signal corresponding to an ambient temperature, an analog-to-digital converter coupled to the sensor conditioning circuit and receiving the analog temperature signal, and a timer and control circuit which is operable to be configured to control the temperature sensor device to perform a sequence of temperature measurements and shut-down time periods, wherein multiple temperature measurements are taken during the measurement period, wherein the timer and control circuit is further operable to be programmed to set the number of temperature measurements and the length of the shut-down period.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: An electronic device, suitable for registering the temperature of a foodstuff in a oven provided with a door with a handle is disclosed. The device includes a casing with a user interface and a temperature probe suitable for being inserted into the food. The casing includes hook for connecting the device to the oven door, preferably to its handle.

Abstract: A system for the sampling of oven air is described. A duct or channel is provided with air delivered from the interior of the oven cooking chamber. One or more sensors, including one or more temperature sensors, can be placed within the air sampling channel for the purpose of measuring characteristics of the oven cavity's air. The inlet of the air sampling channel can be positioned along a location at or near the vertical center of the oven where e.g., a food being cooked may be located so that the sampled air more accurately reflects the characteristics of the air in the vicinity of the food being cooked.

Abstract: A diagnostic system for an oven chamber, an oven system, and a method of wirelessly monitoring item temperature in an oven chamber are disclosed. In some embodiments, a temperature sensor used for sensing the temperature of an item is moved or transported with the item by a conveyor system. Also, in some embodiments, a wireless transmitter coupled to the temperature sensor can transmit a temperature signal to a receiver located outside of the oven chamber, and can also be moved or transported with the item. Data representative of item temperature can be stored, displayed, and/or used to modulate operation of the oven in some embodiments.

Abstract: A temperature measuring probe with a hollow outer shell including an electrically conductive section and an electrically insulating section. A temperature sensor including a resonator is disposed in the electrically conductive section and electrically conductively connected to the electrically conductive section. An antenna including a shortened monopole is disposed in the electrically insulating section. The temperature sensor and the antenna are electrically conductively connected to each other. A respective material and respective dimension of the electrically insulating section and the antenna are matched such that an effective resistance of the antenna is approximately equal to an effective resistance of the temperature sensor in an operating frequency range of the temperature sensor.

Abstract: The invention concerns a device for determining the temperature inside an item to be cooked (12). The invention comprises at least one temperature sensor (20) for detecting at least one surface temperature of the item to be cooked (12) and/or an ambient temperature around the item to be cooked, particularly at a measuring location inside the cooking chamber surrounding the item to be cooked, preferably with an ambient temperature sensor which is arranged at said measuring location. Furthermore, the device comprises at least one distance sensor (22) for detecting one or multiple distances between the distance sensor (22) and one or multiple distance measuring points (36) on the surface of the item to be cooked (12).

Abstract: Disclosed is an apparatus for measuring temperature coefficients of a concentrator photovoltaic module. The apparatus includes a solar simulator for providing a radiant source, a environment chamber, a concentrator photovoltaic module, a temperature control unit for controlling the temperature of environment chamber, a circuit-voltage curve measurement unit for measuring current-voltage characteristics of a photovoltaic device and a reference cell for measuring the irradiation of the solar simulator.

Abstract: A framework is provided for positioning a testing cabinet for testing an appliance. The framework includes a base for supporting the appliance; a first side frame attached to the base; a rear frame attached to the base; a second side frame attached to the base and located opposite to the first side frame; and a top frame attached to the first side frame. The first side frame, the rear frame, the second side frame, and the top frame are adapted to hold panels of the testing cabinet in a predetermined position relative to the appliance, and the framework is adapted to hold a side panel of the panels of the testing cabinet in a plurality of different positions.

Abstract: The invention relates to a temperature probe for an oven, comprising in one embodiment a longitudinal housing in the form of a spit. A temperature sensor and an electronic unit are arranged in a tip and are connected at the other end to emitting means. The temperature probe comprises a thermogenerator for producing energy. The thermogenerator uses a temperature difference between a higher temperature inside the oven and a lower core temperature in a food product, such as roast, in which the temperature probe is inserted, for producing energy for operating the emitting means.

Abstract: A heating cooker having an infrared ray detection device. The heating cooker includes a main body, an inner case disposed within the main body such that a cooking chamber to cook food is provided within the inner case, a detection hole formed on one side wall of the inner case to discharge infrared rays generated from the cooking chamber to the outside of the cooking chamber, a path change unit disposed around the detection hole to change paths of the infrared rays having passed through the detection hole, and an infrared ray sensor separated from the path change unit by a designated distance to receive the infrared rays, the paths of which have been changed, wherein the path change unit is rotatably provided so that infrared rays generated from different regions of the cooking chamber and traveling on different paths are received by the infrared ray sensor.

Abstract: A framework is provided for positioning a testing cabinet for testing an appliance. The framework includes a base for supporting the appliance; a first side frame attached to the base; a rear frame attached to the base; a second side frame attached to the base and located opposite to the first side frame; and a top frame attached to the first side frame. The first side frame, the rear frame, the second side frame, and the top frame are adapted to hold panels of the testing cabinet in a predetermined position relative to the appliance, and the framework is adapted to hold a side panel of the panels of the testing cabinet in a plurality of different positions.

Abstract: An oven for cooking food, the oven comprising: an enclosure (2) for receiving the food to be heated and for containing a cooking atmosphere, the enclosure (2) comprising two horizontal walls forming respectively a bottom wall (9) and a top wall (10), interconnected by at least two vertical side walls (7, 8), the enclosure (2) being closed by at least one door (5) that is likewise vertical, and communicating with the outside via an exhaust opening (28) for exhausting gas inside the enclosure (2) and at a pressure above atmospheric pressure; and a heater device (11) for heating the cooking atmosphere.

Abstract: A program comprises a code for implementing a method for regulating the temperature of an environment containing a product when the program is run in a computer system. The method includes measuring an environment temperature; detecting a product temperature; comparing the product temperature with a reference temperature; and varying the environment temperature on the basis of the outcome of the comparing. The detecting includes acquiring the product temperature internally of the product near its outside surface.

Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.

Abstract: There is provided an in-furnace temperature measuring method that is capable of reducing the number of operation steps that are required for temperature measurement, and effectively applying a measurement result even if colors and finishing states of a circuit board and an electronic part are changed. First and second pseudo circuit boards (12) and (13) having the substantially same configuration and dimensions as those of a circuit board are inserted into a reflow furnace (11), the front and rear surface temperatures of the first and second pseudo circuit boards (12) and (13) and air temperatures around the first and second pseudo circuit boards (12) and (13) within the reflow furnace (11) are measured. The entire surface of a metal whose physical value is known is black-coated in the first pseudo circuit board (12), and the entire surface of a metal whose given physical value is known is mirror-finished in the second pseudo circuit board (13).

Abstract: The present invention provides a microwave oven and a method of operating a microwave oven, which minimises user involvement when heating a food item to a desired target temperature. According to the invention, the initial temperature of the food item is measured prior to the heating process, and the required heating time is determined automatically based on the initial temperature, the target temperature, and the amount of food as entered by the user. In order to heat a food item to a desired target temperature, the user only needs to position a container for temperature measurement and enter the amount of food. In particular, the present invention is preferably adapted for heating of baby food, such as baby milk contained in a baby bottle, and in such case the target temperature is preferably preset to about 37° C.

Abstract: A monitor device includes a substrate and a plurality of temperature sensors disposed in the substrate. The monitor device also includes a processor coupled to the substrate and adapted to receive one or more signals from the plurality of temperature sensors. The processor is further adapted to convert the one or more received signals into one or more converted signals. The monitor device further includes a transceiver coupled to the substrate and adapted to receive the one or more converted signals. The transceiver is further adapted to transmit one or more output signals to an external receiver.

Abstract: An electronic device, suitable for registering the temperature of a foodstuff in a oven provided with a door with a handle is disclosed. The device includes a casing with a user interface and a temperature probe suitable for being inserted into the food. The casing includes hook for connecting the device to the oven door, preferably to its handle.

Abstract: An oven for cooking food, the oven comprising: an enclosure (2) for receiving the food to be heated and for containing a cooking atmosphere, the enclosure (2) comprising two horizontal walls forming respectively a bottom wall (9) and a top wall (10), interconnected by at least two vertical side walls (7, 8), the enclosure (2) being closed by at least one door (5) that is likewise vertical, and communicating with the outside via an exhaust opening (28) for exhausting gas inside the enclosure (2) and at a pressure above atmospheric pressure; and a heater device (11) for heating the cooking atmosphere.

Abstract: An instrument and associated method are disclosed for conducting microwave assisted chemical reactions. The instrument includes a microwave cavity, preferably a closed microwave cavity, for conducting microwave assisted chemical reactions, and a source for applying microwave radiation within the cavity and to a vessel and its contents. The instrument also includes an illumination source for illuminating the vessel and its contents, as well as a camera or spectrometer for visually observing the vessel and its contents, an infrared detector for monitoring the temperature of the vessel and its contents, and a filter for preventing the illumination source from saturating the infrared detector, thereby enabling concurrent visual observation and infrared monitoring.

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: The invention relates to a control system of the chilling process of the temperature of food items at values near but above 0° C. that prevents surface freezing of a food item. The surface freezing can be foreseen due to a mathematical relationship that is a function of the temperature of the food item immediately below its outside surface and of the air temperature near the outside surface of the food item. The above temperatures are detected by a multipoint needle probe. Positioning inside the food item is determined by a projecting member along the needle.

Abstract: A method of operating a microwave oven to determine the correct cooking time for a food item placed within the oven. A food package having a thermochromic element which changes color over a predetermined temperature range is placed in the microwave oven. Microwave energy is supplied into the oven. The food package is rotated within the oven cavity and the color of the thermochromic element is monitored as it rotates past an opto-electronic device or detector capable of detecting the color changes of the thermochromic element such that a plurality of signal pulses are generated having a value corresponding to the color of the element. The supply of microwave energy into the oven is terminated when the rate of change between successive pulses decrease to a predetermined value.

Abstract: A device is provided for temperature controlled heating of primarily solid food in a microwave oven, which includes a block of polymeric material which is thermally insulated with respect to the food and which is provided so as to be exposed to a same microwave radiation as the food. A heat sensitive, readable marking which corresponds to a temperature of the food is provided on a surface of the block of polymeric material. A reader is connected to a heating system of the oven, and reads the marking and transmits control signals to a control circuit for controlling the heating system of the oven, when the reader reads a change of the marking.

Abstract: The invention provides a dual thermometer system for the measurement and display of temperature data taken at two separate locations within an oven. In one aspect, the invention provides an elongated probe connected with a flexible electronic cable. The probe houses two temperature sensors—one for sensing internal food temperature, one for sensing inside oven air temperature. The sensors are space apart within the probe such that the one sensor can be positioned substantially within a food item and the other sensor can positioned substantially outside of the food item and within the oven. Signals from the sensors are relayed from the probe and through the cable; external electronics may attach to the cable to acquire the signals and display associated temperatures. In another aspect, signals from temperature sensors are relayed from the probe and through the cable to a first wireless termination.

Abstract: The present invention offers an induction heating apparatus in which the infrared sensor performs stable temperature detection without undergoing the influence of leakage magnetic flux from the induction heating means.

Abstract: A programmable control system for a cooking apparatus having a housing defining a cooking chamber with one or more food transport conveyors traveling there-through between opposing cooking elements. A food probe is provided for insertion into cooked food items to ascertain the internal cooked temperature and a control program to automatically call for the probing of temperature readings of food items on a predefined schedule, and to record the temperature readings. The control program also compensates for temperature degradation when the apparatus is under significant cooking loads. The control program also compensates for the malfunction in the cooking elements, wherein if one cooking element on one side of the conveyor path malfunctions, a corresponding heating element on the opposite side of the conveyor is deactivated and simultaneously the conveyor speed is slowed to compensate for the reduction in heating to maintain balanced cooking of the food.

Abstract: A method for the correction of the output signal of an infra red radiation multiple element sensor comprises the steps of determining and storing a parameter of a sensor element of the sensor and of generating a corrected signal of the sensor element in accordance with the stored parameter, where the storage of the parameter takes place in a memory supplied by the manufacturer and where prior to the correction being carried out, the parameter is transmitted to a correction device which is separate from the sensor. A sensor has several sensor elements (11a to 11i) which generate an output signal and a memory (14) provided on the sensor for the storage of at least one parameter of at least one sensor element.

Abstract: A calibration apparatus for calibrating a linear variable differential transformer (LVDT) having an armature positioned in au LVDT armature orifice, and the armature able to move along an axis of movement. The calibration apparatus includes a heating mechanism with an internal chamber, a temperature measuring mechanism for measuring the temperature of the LVDT, a fixture mechanism with an internal chamber for at least partially accepting the LVDT and for securing the LVDT within the heating mechanism internal chamber, a moving mechanism for moving the armature, a position measurement mechanism for measuring the position of the armature, and an output voltage measurement mechanism. A method for calibrating an LVDT, including the steps of: powering the LVDT; heating the LVDT to a desired temperature; measuring the position of the armature with respect to the armature orifice; and measuring the output voltage of the LVDT.

Abstract: This invention provides a heating and cooking apparatus in which foods can be accommodated in a heating chamber with good maneuverability and an appropriate finish can be obtained. A temperature detector detects infrared radiation through an opening provided on a wall surface opposed to an opening part for taking in and out foods of a heating chamber. The temperature detector detects the temperature of a plurality of parts on a sealing having the substantially same electric wave penetrability as that of the bottom surface of the heating chamber. Accordingly, even when two foods are arranged right and left irrespective of the size of the foods, the temperature of both the foods can be detected. Then, the user does not needs to extend a hand to the interior of the heating chamber and arrange the foods in front and back positions.

Abstract: An apparatus for measuring internal temperatures of food patties that includes a drawer sled slidably mounted on a pair of shafts. The drawer sled is formed with a drawer cavity that is sized and shaped to receive a food patty. Moreover, the drawer sled is movable between a loading/unloading position and a temperature measuring position. In the loading/unloading position a food patty can be inserted into or removed from the drawer cavity. Conversely, in the temperature measuring position, one or more temperature probes are inserted radially into the food patty such that one of the temperature probes detects the temperature of the food patty at its geometric center.

Abstract: In a method apparatus for measuring the temperature of a semiconductor substrate during processing thereof in a processing chamber, a resonant circuit formed on the substrate surface is energized by an electromagnetic field radiation device, and disturbances in the electromagnetic field are detected to determine the resonant frequency of the resonant circuit. The temperature of the substrate is determined as a function of the resonant frequency. The substrate is moved into and out of processing chamber by a transfer arm, and the radiation device is disposed on the transfer arm or mounted on the processing chamber. Multiple resonant circuits may be provided, which are energized by movement of the transfer arm, without transferring the substrate.

Abstract: A temperature sensor (10) for use in a cooking appliance of the kind in which an electric heater (1) incorporating at least one heating element (5) is located behind a cooking plate (2). The temperature sensor is adapted to be located between the at least one heating element and the cooking plate. The sensor (10) comprises a sensing element (13) having an electrical parameter which changes as a function of temperature and a housing (12) for the sensing element. The housing has a first surface region (15) with high thermal radiation absorption relative to a second surface region (16). The sensor is adapted to be located with the first surface region (15) of the housing facing substantially towards the cooking plate (2) and the second surface region (16) facing substantially towards the at least one heating element (5).

Abstract: A high-frequency heating apparatus capable of simultaneously heating different kinds of objects to appropriate temperatures includes: a power feed portion provided on a right side wall forming a heating chamber; a mounting table on which to mount objects to be heated; a rotating support of an improved structure; a drive motor; a temperature detection means having an area in front of the power feed portion as a detection area; and a control means; wherein high-frequency radiation variations are formed by the power feed portion and the rotating support and, based on a signal from the temperature detection means, the control means identifies positions of the objects on the mounting table and controls the drive motor to move the lower-temperature object to where a high-frequency radiation is strong to eliminate insufficient heating of the object and to simultaneously heat a plurality of objects to appropriate temperatures.

Abstract: A device for collecting data relating to a cooking and/or heating process performed on a hob comprising at least one sensor associated with wireless data transmission means and means for receiving the signals transmitted from the data transmission means and connected to a hob management system for the purpose of permitting automatic control of the process. The sensor is fitted substantially at one end of a kitchen utensil suitable for coming into contact with the food to be cooked and/or heated, while the data transmission means are arranged in the handle of the kitchen utensil.

Abstract: A wireless cooking thermometer consisting of a transmitter unit and a receiver unit. The transmitter unit senses the cooking temperature of food item and periodically transmits the temperature as an RF signal to the receiver unit. The receiver unit compares the current food temperature to preprogrammed values representative of different levels of doneness and provides visual and audible alerts when the food temperature reaches one level of doneness below the selected level, when the food reaches the selected level of doneness, and again when the food reaches an overcooked level. A display on the receiver unit has an ascending bar graph to visually depict the progress of cooking through the various cooking levels. The display also has indicia to display the type of meat selected, the current temperature of the sensing probe, the temperature corresponding to the selected level of doneness and an overcook indicator.

Abstract: A heating chamber has a width in a direction of a two-head arrow X, a depth in a direction of a two-head arrow Y and a height in a direction of a two-head arrow Z. An infrared sensor includes 25 infrared detection elements each having a field of view. Since the 25 infrared detection elements are arranged, five by five in directions Y and Z, on the heating chamber's bottom plate there are projected a total of 25 fields of view, five by five in directions Y and X. Thus the bottom plate has any area thereof covered by one of the 25 fields of view.

Abstract: A test wafer for use in temperature prediction is prepared. The test wafer includes: first semiconductor layer formed in a crystalline state; second semiconductor layer formed in an amorphous state on the first semiconductor layer; and passivation film formed over the second semiconductor layer. Next, the test wafer is loaded into a device fabrication system and then heated therein at a predetermined period of time. Thereafter, a recovery rate, at which part of the second semiconductor layer recovers from the amorphous state to the crystalline state at the interface with the first semiconductor layer, is calculated. Then, a temperature of the test wafer that has been heated is measured according to a relationship between the recovery rate and a temperature corresponding to the recovery rate.

Abstract: A temperature sensor (10) for use in a cooking appliance of the kind in which an electric heater (1) incorporating at least one heating element (5) is located behind a cooking plate (2). The temperature sensor is adapted to be located between the at least one heating element and the cooking plate. The sensor (10) comprises a sensing element (13) having an electrical parameter which changes as a function of temperature and a housing (12) for the sensing element. The housing has a first surface region (15) with high thermal radiation absorption relative to a second surface region (16). The sensor is adapted to be located with the first surface region (15) of the housing facing substantially towards the cooking plate (2) and the second surface region (16) facing substantially towards the at least one heating element (5).

Abstract: A microwave oven determines an appropriate time to stop heating even if multiple food items are placed in the heating chamber. After any position on the bottom surface of the microwave oven reaches 75 deg C., a search is made for any other position having a temperature of at least 70 deg C. If such a position is detected, heating is concentrated on that position until it reaches 75 deg C. When all food-containing positions in the microwave oven have reached a temperature of at least 75 deg C., the heating operation performed by the magnetron is stopped.

Abstract: The microwave oven includes an infrared sensor for detecting the temperature of a food within a heating chamber. The infrared sensor has a field of view within the heating chamber. The infrared sensor is capable of moving the field of view. The food is often placed in the central region of the heating chamber. Therefore, when cooking is started, the field of view of the infrared sensor first scans the central region of the heating chamber.

Abstract: A thermometer configured to measure the temperature of a medium. The thermometer typically includes a temperature sensor positioned within a sealed sensor chamber. The sensor chamber, in turn, is positioned within a heat storage chamber. The heat storage chamber contains a thermal insulator. Heat energy thus is exchanged between the medium and the temperature sensor through the thermal insulator contained within the heat storage chamber so as to slow reaction of the temperature sensor.