Abstract: In the method for operating a gas oven, this has a muffle with a lower gas burner and with an upper gas burner, wherein for its control, an electronic control unit is provided for actuating two gas valves and for igniting the gas burners and also for flame monitoring. For a combination operation with upper heat and lower heat in the muffle, the upper gas burner and the lower gas burner are operated alternately to each other in each case with heating phases.

Abstract: A cooking apparatus includes a bottomed-box-shaped container that contains an object; a discharging path through which at least part of hot air is discharged to the outside; an exhaust adjustment unit that adjusts the flow rate of discharge of the hot air through the discharging path; and a controlling unit that controls the exhaust adjustment unit, wherein the controlling unit controls the exhaust adjustment unit in such a manner that the flow rate of discharge of the hot air during a heating operation falls within a predetermined condition.

Abstract: A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

Abstract: A conveyor oven according to some embodiments has a first mode and a second mode of operation and includes a tunnel in which food is cooked, a conveyor for moving the food through the tunnel, a first set and a second set of one or more burners, each set configured to generate heat for the tunnel, and a controller responsive to the detection of an absence of food in the tunnel, the controller configured to change operation of the first set of one or more burners and the second set of one or more burners from the first mode of operation to the second mode of operation based at least in part upon the detection of the absence of food product from the tunnel.

Abstract: A heating cooking device 1 includes: a heating unit 5 which heats an object to be heated C; an electromagnetic wave generation unit 15 which radiates electromagnetic waves E having a frequency of 100 GHz to 120 THz towards the object to be heated C for determining a cooking state of the object to be heated C; an electromagnetic wave detection unit 16 which detects the electromagnetic waves E radiated by the electromagnetic wave generation unit 15; and a CPU 13 which determines a cooking state of the object to be heated C based on a signal output by the electromagnetic wave detection unit 16 which detects the electromagnetic waves E. The heating cooking device 1 detects the electromagnetic waves E, an intensity of which is changed by striking the object to be heated C and determine the cooking state of the object to be heated C.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: A cooking assembly comprises: a cooking base unit having a cooking surface that is adapted to be heated by a heater; an upper platen unit pivoted to the cooking base unit; a heater controller connected to the cooking base unit, adapted to be connected to the heater, and configured to generate output signals corresponding respectively to different cooking modes for controlling the heater; a contact module secured to the cooking base unit and defining contact regions that are disposed along a contact path; and a conductive contact member connected to and driven by the upper platen unit to move along the contact path when the upper platen unit rotates relative to the cooking base unit so as to contact a selected one of the contact regions.

Abstract: A tabletop cooking assembly for preparing foods thereon comprises a cooking element having a cooking area and a vent disposed peripherally to one side of the cooking element defining an aperture for receiving smoke from the cooking element. The assembly includes a first exhaust duct, a filter assembly, an electrostatic precipitator, and a high velocity blower. The first exhaust duct is substantially unobstructed and in fluid communication with the vent for directing smoke away from the cooking element. The high velocity blower is in fluid communication with the first exhaust duct and the filter assembly for drawing smoke from the cooking element through the vent. The heating system includes a retaining plate, a plurality of heating strips, and an insulating material. The heating strips are disposed between the retaining plate and the heating surface to heat the cooking area for preparing foods thereon.

Abstract: A racking system for a deep fryer, wherein the deep fryer contains cooking oil, the racking system includes a housing; at least one rack that carries a food product; an actuator operatively associated with the rack to raise and lower the rack within the housing. The system further includes a sensor that detects a property of the cooking oil; and a controller that receives a signal to initiate a cooking cycle based on the property and sends a signal to permit activation of the actuator to raise and lower the rack.

Abstract: After a preheating operation is performed to raise an inner temperature of a heating chamber to a target preheating temperature (first specified temperature) by a first steam superheater of a steam temperature-raising device, a cooking operation is performed to raise, by the first steam superheater of the temperature-raising device, a temperature of steam obtained by heating of water in a steam generator by heaters 42A, 42B of the steam generator and then supply the steam to the heating chamber. In this process, when inner temperature of the heating chamber detected by an inner temperature sensor 81 during the preheating operation has come to or beyond a steam generation start temperature (second specified temperature) which is lower than a target preheating temperature, a control unit 80 decides that a steam generation start condition has been satisfied, and heats water in the steam generator by the heaters of the steam generator.

Abstract: A fluidized bed coffee roaster controls air flow and/or temperature to maintain a desired time-temperature roast profile. The roaster may also provide a two stage quenching cycle for rapidly cooling roasted coffee beans to ambient temperature. In a first stage of the quenching cycle unheated air is passed through the roasted beans while they are still in the roasting chamber of the fluidized bed roaster. In a second stage of the quenching cycle which is carried out outside of the roasting chamber, in a fluidized bed quenching station, unheated air is flowed through, and fluidizes, the roasted coffee beans cooling them to ambient temperature.

Abstract: This disclosure relates to the field of cooking ovens for the preparation of foodstuffs in an enclosed environment including a visual flame along with a rotating cooking plate upon which foodstuffs are placed and are transported through various cooking regions before being removed from the cooking oven for consumption.

Abstract: A deep fryer apparatus including: an external body; a reservoir for holding a volume of cooking medium, the reservoir being located within the body; the a reservoir enabling receipt of a fry basket. The apparatus can include a filter assembly comprising an augur element and filter basket. The apparatus can include one or more fans for directing air-flow through an air-gap about the reservoir. The apparatus can include a movable load-cell that receives a fry-basket and can be raised or lowered.

Abstract: A barbecue oven that enables operator control of the combustion process through selective control of gas flow through and/or around a hot, oxygenated bed of coals and further enables automatic control of oven temperature through thermostatic regulation of forced draft.

Abstract: A cooking apparatus capable of reading or detecting coded information printed on or otherwise associated with food packaging is provided. Food packaging capable of being read or detected by a cooking apparatus is also provided. The cooking apparatus sets cooking time and cooking temperature as a result of reading or detecting coded information printed on or otherwise associated with food packaging. The cooking apparatus is capable of interacting with a user of the cooking apparatus to further assist the cooking process started as a result of reading or detecting coded information printed on or otherwise associated with food packaging. The cooking apparatus capable of connecting to a remote computer and server and receiving and displaying web pages generated by the remote server to further assist the cooking process.

Abstract: Device for controlling toasting and baking having means for sensing toasting, such that the degree of toasting is detected as a function of the shade thereof, means for processing the signal emanating from the sensing means, logic processing and control means, logic storage means, and a plurality of toasting means, wherein all the components are connected to the logic processing and control means, thereby enabling a method for controlling toasting or baking, based on the change in shade of the product to be toasted or baked, to be implemented.

Abstract: A cooking device is provided. The cooking device may include a cavity forming a space in which food may be received for cooking, a grill heater provided at one side of the cavity and having a plurality of heaters to heat the food, a food sensing device provided in the cavity to acquire information related to a size of the food received in the cavity, and a main controller to estimate the size of the food using information sensed by the food sensing device. The main controller may then operate a part or all of the plurality of heaters according to the estimated size of the food to perform a grill cooking operation.

Abstract: The present application relates to a heater (6) for heating food received in a container (2) to prevent overheating and/or scorching of the food. The heater (6) has a heating element (9) and a control unit configured to initially operate the heating element (9) at a higher initial temperature setting so that, when a container (2) is disposed adjacent to the heating element (9), the temperature of the container is increased rapidly, and to reduce the temperature setting of the heating element (9) to the operating temperature setting when the higher initial temperature setting is reached. The present application also relates to an apparatus for heating food and a method of operating a heater (6) for heating food.

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

Abstract: A thermal processing and control system (300) includes a thermal processing station (312) for receiving food products (14) being carried on a conveyor system (316). A first scanning station (318) is located upstream from the thermal processing station (312) for scanning the food products being carried by the conveyor (316). An actuator (420) automatically connects temperature measuring devices (402) with selected food products (14). A diverter conveyor (324) diverts selected food products (14) from the conveyor (316) to a transverse conveyor (326) for either further processing or alternative processing, depending on how system (300) is configured. The temperature measuring devices (402) are automatically removed from the food products at station (329).

Abstract: A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.

Abstract: A device and method are provided for measuring and controlling temperatures of a cooking platen. In particular, according to the invention, a surface temperature sensor is configured to measure a temperature on or proximate to a cooking surface of the platen and an internal temperature sensor is provided to measure an internal temperature of the platen, which may be proximate to the hottest location in the platen, i.e., the opposite surface of an insulated platen or the core of an uninsulated platen. The surface temperature sensor provides an accurate reading of the actual cooking surface temperature, while the internal temperature sensor provides a better indication of total heat energy stored in the platen, being less sensitive to surface fluctuations. A microprocessor controls the rate of heat energy addition to the platen based on information from both temperature sensors.

Abstract: According to another aspect, the subject application involves an oven and a method of controlling an oven for cooking a food item. The oven includes a cooking cavity, a user interface comprising an input device to be actuated with a single actuation event by a cook to select a predetermined cooking mode for cooking the food item, a heating element operable to produce heat required to cook the food item within the cooking cavity, and a control unit. The method includes receiving a cooking signal in response to actuation of the input device with the single actuation event by the cook, and establishing a cooking parameter for the predetermined cooking mode based on the cooking signal. The cooking parameter can be specific to the food item to be cooked according to the predetermined cooking mode of the oven. The method also includes initiating the predetermined cooking mode associated with the input device, and detecting that cooking of the food item according to the predetermined cooking mode is complete.

Abstract: A gas oven having a gas supplying passage to supply gas to a burner is provided. The gas oven includes an ON/OFF valve to open/close the gas supplying passage, and a flow rate modulating valve connected to the ON/OFF valve in series so as to change the cross-sectional area of a passage, thereby supplying a proper amount of gas to a cooking cavity in response to the change of a cooking area. When a cooking cavity is divided into individual cooking cavities while a divider is mounted, the flow rate modulating valve is open/closed at a smaller opening degree than the maximum operating degree, and thus may be able to prevent a cooking substance from being carbonized in the individual cooking cavities.

Abstract: A food preparation device for crimping and sealing pieces of bread includes a base, at least one first heating unit positioned on the base, and at least one second heating unit spaced from the base and extending substantially parallel to the first heating unit. The second heating unit is movable from a first position spaced a first distance from the first heating unit to a second position spaced a second, shorter distance from the first heating unit for crimping and sealing bread pieces together between the first and second heating units. The first and second heating units remain parallel with one another while the second heating unit moves from the first position to the second position.

Abstract: A method of delivering energy to an object in a cavity may include transmitting electromagnetic energy to the cavity at a plurality of frequencies. At each of the plurality of frequencies, the method may also include determining an efficiency of energy transfer into the object and adjusting power transmitted at each of the plurality of frequencies such that a multiplicative product of the efficiency and the power transmitted is substantially constant across each of the plurality of frequencies.

Abstract: A tortilla warmer control system is disclosed for controlling preparation and dispensing of tortillas. The control system includes a control unit capable of receiving inputs from a user, and providing outputs. The control unit receives user inputs including: a frequency of heating sessions, a number of tortillas to be heated and dispensed during each heating session; and tortilla texture. The control unit provides outputs including: a speed at which tortillas are to be conveyed through a heating sub-system of the tortilla warmer, and/or a temperature to be provided during each heating session; and a heating session initiation signal. The user inputs received by the control unit can also include a selected rate at which the tortillas are to be dispensed during the heating session. The outputs provided by the control unit can also include a rate at which tortillas are introduced into the heating sub-system.

Abstract: The grill of the present disclosure provides multiple heating zones within a front-to-back direction of each cooking platen. Each cooking zone has a heating element associated therewith. The heating elements can be independently controlled, so that each of the heating zones can be operated at a different temperature if necessary. A controller can monitor and adjust the heat output of each element with a temperature probe that measures the temperature of the surface of the grill plate. One or more of the heating elements can be a gas burner. Electrical heating elements may also be used.

Abstract: An oven is configured with a cooking cavity for receiving a cooking load, a circuit for current supplied by one or more stored energy devices such as rechargeable batteries, and a heater comprising one or more radiant lamps to be driven by the current, the one or more radiant lamps being sized and positioned for heating the cooking load. The lamps are driven by current discharged from the batteries to radiantly heat a cooking load. An application of this stove configuration is in a toaster which is capable of toasting slices of bread in a matter of seconds.

Abstract: The household appliance (1) for the production of bread comprises—a cooking chamber (11), —electrical supply means (19) for heating said cooking chamber (11), —a drive means ((12) pivotally activated in said cooking chamber (11) by a geared motor (13), —a container (10) which can be accommodated in said cooking chamber (11) and having at least a containment chamber (2) for the bread and at least a mixing shovel (3) positioned inside said containment chamber (2) and able to be directly or indirectly moved by said drive means (12), said containment chamber (2) being so configured to have a first proportion ratio (R1) between every dimension (A, B, ?) of its base and its height (H), and a second proportion ratio (R2) between the dimension of its height (H) and the length (L) of said shovel (3), said ratios being able to give to the cooked bread in said containment chamber (2) a mainly low and wide shape with a little crumb.

Abstract: A refrigerator-oven combination for an aircraft galley food service system includes a housing with a thermally insulated compartment, a heating device for heating the compartment in a heating mode, and a refrigeration device for cooling the compartment in a refrigeration mode.

Abstract: An electric grill for cooking food items comprises: a receptacle for receiving fats and breakaway solids generated during the cooking of the food; and a safety mechanism configured to prevent the grill from operating without at least one movement of the receptacle subsequent to the grill being powered on. Optionally, other safety features include, a fire suppression system, temperatures sensors, proximity sensors for detecting obstructions near the grill, weight sensors, liquid level sensors and infrared photo-interrupter sensors for detecting whether the tray has been removed from the grill, since the grill's last operation.

Abstract: Disclosed is a cooking appliance provided with: a water tank (30) disposed inside a main case (10); a steam-generation device (40) that generates steam by heating water supplied from the water tank (30); a heating chamber (20) to which steam from the steam-generation device (40) is supplied; an exhaust duct (72), provided inside the main case (10), for expelling exhaust from inside the heating chamber (20) to outside the main case (10); an exhaust temperature sensor (74) that measures the temperature of the exhaust air inside the exhaust duct (72); and a steam-generation decision unit that, upon cooking in which steam is supplied from the steam-generation unit (40) into the heating chamber (20), uses information on a physical quantity (the exhaust temperature measured by the exhaust temperature sensor (74)), which indirectly indicates whether there is water in the steam-generation device (40), to decide whether or not to halt steam generation, including the case in which the water tank (30) is out of water.

Abstract: A beverage making apparatus having structures and methods to facilitate programming of the apparatus with parameters suitable for a pre-determined brewing substances. The beverage making apparatus has a water delivery system for delivering water to a brewing substance holder containing a brewing substance. A temperature adjusting system is provided for adjusting the temperature of water in the water delivery system. A controller is provided for controllably operating the apparatus, the controller further being programmable with characteristics suitable for predetermined brewing substances.

Abstract: A device for limiting the temperature of cookware on a cooktop to a threshold level that corresponds to an oil ignition temperature. The device includes a temperature sensor that is positioned adjacent a bottom of the cookware on the cooktop. A control device in combination with each of the temperature sensor and the cooktop monitors the temperature and adjusts a heating element of the cooktop as needed to avoid cooking oil ignition. The temperature sensor can be a spring loaded temperature sensor to ensure and/or absorb contact with the cookware.

Abstract: A system and method for controlling the power delivered to cookware by a power control system that comprises a heating control user interface that is set by the user to a particular heating control user interface set point within an operating range. A controller derives from the heating control user interface set point a desired cookware temperature set point, and, over at least a first portion of the operating range that encompasses the boiling range, also derives from the heating control user interface set point a maximum limit of power that can be delivered to the cookware to maintain the cookware at the desired cookware temperature set point. The maximum power limit varies monotonically over the first portion of the operating range.

Abstract: A temperature-controllable gas grill includes a base, a cover, a gas valve, several burners, and a temperature controlling device. The cover is provided on the base to form a grilling chamber between the base and the cover. The gas valve is connected to the gas pipe. The burners are provided in the base and are connected to the gas valve. The temperature controlling device includes a gas controller, a temperature sensor, and a main controller. The temperature sensor senses a temperature in the grilling chamber and provides a temperature signal accordingly. The main controller is electrically connected to the temperature sensor to receive the temperature signal. The main controller changes a gas flow supplied to the burners according to the temperature signal to control the temperature in the grilling chamber to control the temperature in the grilling chamber.

Abstract: A steaming oven having a collector plate disposed in an oven chamber. A collector plate is disposed above a boiling water reservoir in the oven chamber. The collector plate has a drain tube inserted into an overfill tube. Waste material from the steam and food droppings is conveyed from the oven chamber via the drain tube and the overfill tube. A barrier shields one or more water level probes or sensors from water turbulence, thereby providing reliable water level sensing by the water level probes or sensors.

Abstract: A system and method directed to a countertop oven comprising a powerhead or power unit, a dome, and a base, which may include a stainless steel pan, and/or a plastic base, adaptable to receive a dehydrating adapter, base, and/or one or more dehydrator trays. According to exemplary embodiment, the powerhead may include a sensor to detect when the powerhead has been inserted in the dehydrator adapter, according to an exemplary embodiment. The power unit may be detachably connectable to the dehydrating enclosure and a cooking enclosure dome. The power unit and the cooking enclosure may collectively combine into a multi-stage counter-top electric oven. The power unit and the dehydrating enclosure may also collectively combine into a dehydrator. The dehydrating enclosure may include a plurality of stackable dehydrating trays through which dehydrating air is circulated from the power unit.

Abstract: The present invention relates to a gas oven. The gas oven includes: a cavity in which an oven chamber having an opened front surface is defined; a heating source installed in the cavity through the opened front surface of the oven chamber, the heating source providing energy for cooking foods in the oven chamber; a bracket fixing the heating source to the cavity; and a coupling member fixing the bracket to the cavity. The heating source is horizontally moved into the oven chamber when the heating source is fixed to the bracket, and is thus fixed to the cavity via the coupling member. Thus, a burner may be easily fixed and separated.

Abstract: A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle.

Abstract: A method and apparatus are disclosed for applying laser energy to a food product to effect cooking thereof. The energy can be applied with a laser emitter in proximity to the food product. The application of the energy can be controlled according to a profile so as to generate a plasma in and around the food product during a cooking period. The application of energy can be adjusted based on feedback associated with the controlled application of the energy to the food product.

Abstract: The invention relates to a food cooking control method and device. The method includes the following steps in which: at least one temperature detection device is inserted into a food; a final equilibrium temperature is defined; the detection device is positioned inside the food in a pre-determined detection zone so that a temperature (TC) can be obtained at all times during cooking; the TC temperature data obtained are processed using the detection device; the temperature of the surface through which the food receives heat (TP) is determined and processed and the variation in temperature TC is evaluated at least to the first derivative. The device includes a detection device intended to be inserted into the food, a device for determining the thickness of the food and a device for inserting the detection device into the food to a pre-determined depth.

Abstract: A method for controlling power supply to the liquid contents of a cooking vessel or the like, particularly for controlling the electrical power supply in an induction heating system, wherein a predetermined thermodynamic state is detected and the user is alerted, comprises maintaining a predetermined high power condition after reaching the predetermined thermodynamic state for a predetermined time and then reducing the power supply to a predetermined level.

Abstract: A food-cooking device including at least one heating member arranged to heat food placed inside a cooking utensil. At least one sensor arrangement is arranged to sense the temperature of the cooking utensil. The food-cooking device is adapted to control the heating member based on the temperature sensed by the sensor arrangement. A cooking utensil is adapted to facilitate the heating of food with a food-cooking device. The cooking utensil includes a body designed with a hollow adapted to contain the food.

Abstract: An electronic module for temperature-monitored preparation of food in a cooking vessel, having a base sensor for sensing the temperature of the base of a cooking vessel, and having a communications device for signal transmission of the sensed temperature to a means for controlling or regulating the heating capacity of the cooking point for heating the cooking vessel, where the base sensor has a sensor element, which can be guided into, and out of, a mount in the base of the cooking vessel and is secured in an articulated manner on a housing of the electronic module and is connected to the communications device.

Abstract: The present invention deals with a variable temperature cooking method that uses a predetermined variable temperature reference profile and adapts it by mapping its datapoints to actual cooking conditions entered by the user or modified based on the readings from an internal food temperature probe. It is shown that, in order to achieve more uniform through-the-thickness doneness of foods, a continuously decreasing temperature setting from a higher initial temperature to a lower final temperature consistently performs better than applying a constant temperature or a two-step temperature profile. Use of a probe for monitoring internal food temperature enables a predictive estimate of cooking duration based on cooking score or temperature which is used to modify an initially inaccurate cooking duration.

Abstract: An auto adjusting flame spreader system for a gas burner in a gas operated oven, includes a flame spreader, a flame spreader retaining system configured to movably retain the flame spreader in the gas operated oven in proximity to the gas burner, and a flame spreader positioning system configured to automatically adjust a position of the flame spreader on the retaining system relative to the gas burner responsive to a the temperature of the oven.

Abstract: A food cooking oven includes a cooking chamber, two heaters located in the cooking chamber for cooking food in the chamber, and a control circuit for controlling operation of the heaters, individually, in terms of at least one of time of operation and power supplied to the heaters. A conveyor in the cooking chamber conveys food successively past the heaters for cooking. Also included is a user control device for entering a cooking control signal of the control circuit to control the operation of the heaters as the conveyor conveys food past the heaters, thereby determining how the food is cooked.

Abstract: An apparatus and method for controlling the movement of liquids into and out of a container is described. The cleanable, portable, fully automated apparatus includes a main container for holding the food product, a liquid inlet container having a liquid inlet and inlet valve for controllably providing liquid into the main container and a liquid outlet container receiving liquid drained from the main container. A heater automatically heats the main container and a motor rotates or otherwise moves the main container and a receiving position for receiving fresh liquid from the inlet container to a drainage position for draining waste liquid via gravity from the main container into the outlet container. This rotation/movement of the main container can be used repeatedly to add fresh liquid and remove waste liquid during multiple fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, etc.) that do not require user interaction.