Abstract: A hot and cold food holding appliance including (1) Positioning a heat transfer plate above the top of food holding pans forming the top surface of each food holding compartment. (2) Providing a heat transfer module to transfer energy to/from the food holding pans in each compartment. (3) Thermally isolating each heat transfer module from an adjacent heat transfer module. (4) Removable heat transfer partitions that can used to subdivide each food holding compartment into sections providing additional heat transfer capability along the sides of each food holding pan and blocking the flow of ambient air between the food holding pans. (5) A control system that regulates the temperature of each food holding compartment by sensing the temperature of each heat transfer module and adjusting the amount of heat energy to be transferred.

Abstract: A conveyor oven having a first mode of operation and a second mode of operation is provided. The conveyor oven generally includes an oven chamber in which food is cooked, a conveyor movable to convey the food through the oven chamber, a burner to generate heat for the oven chamber, at least one blower to circulate air within the oven chamber, and a controller. The burner has a combustion airflow rate, and operates at a first output during the first mode of operation and at a second output that is greater than the first output during the second mode of operation. The blower operates at a first speed during the first mode of operation and at a second speed that is faster than the first speed during the second mode of operation.

Abstract: A microwave oven is provided. A reinforcing part is provided to a multi-hole part for transferring the heat of a heater to a cooking chamber. This prevents deformation of the multi-hole part due to the heat of the heater.

Abstract: A toasting appliance includes a pair of elongate radiant elements, and provides relative movement between the radiant elements and the foodstuff to be toasted, so as to traverse the foodstuff with the elements, or vice versa. For faster operating speed and improved efficiency, a control circuit receives a toasting-control signal and controls a switch to energise the elements only during a portion of the amplitude of relative displacement produced between the carriage and elements, the portion being defined by the toasting-control signal. Correct movement of the elements is monitored by a control circuit that de-energises the elements when, due to a fault, one of the elements and the carriage departs from a defined velocity profile.

Abstract: A cooking medium level monitoring system includes a cooking vessel, which holds cooking media therein; a heating mechanism that transmits heat to cooking media in the cooking vessel in a first operation state; and temperature sensors for providing data corresponding to sensed temperatures. The temperature sensors include a first temperature sensor disposed at a first level of the cooking vessel and a second temperature sensor disposed at a second level of the cooking vessel above the first level. Further, a controller receives data from the temperature sensors, calculates a temperature differential between the first temperature sensor and the second temperature sensor, and switches to a second operation state, in which the heating mechanism is deactivated, in response to the temperature differential being greater than or equal to a first threshold and less than a second threshold.

Abstract: The disclosure relates to a cooking vessel which is of a prespecified cooking vessel type and comprises: a cooking vessel type encoding device which encodes the cooking vessel type of the cooking vessel, with the cooking vessel type encoding device being a passive, electrical resonant circuit, with a resonant frequency of the resonant circuit encoding the cooking vessel type of the cooking vessel.

Abstract: A human skin mask heating/warming device includes a case and an electrical heating device. The case includes an upper casing and a lower casing. One end of the upper casing is pivotally connected with one end of the lower casing. The upper and lower casings can be opened/closed to enclose a mask (pack) in the case. Alternatively, the case is integrally formed with the upper and lower casings or the upper and lower casings are integrally assembled with each other to form the case. One side of the case is formed with a slot or slit. The mask (pack) can be guided into the case through the slot or slit. The electrical heating device includes an electrical unit and a heating unit. The electrical unit provides a current to the heating unit for generating heat. The heating unit is disposed on the case for providing heat to the mask (pack).

Abstract: The present disclosure relates to a method and system for the preservation and regeneration of pre-baked bread. The method comprises a preservation phase including the steps of enclosing the pre-baked bread in a receptacle capable of withstanding high temperatures, and hermetically enclosing the receptacle in an atmosphere conducive to the preservation of the pre-baked bread. The method may further include the step of heating the receptacle containing the pre-baked bread. The system comprises a packaging for preservation of pre-baked bread, including a receptacle for containing the pre-baked bread, the receptacle being capable of withstanding high temperatures. The packaging also comprises an enclosure for hermetically enclosing the receptacle, the enclosure containing a gas conducive to the preservation of pre-baked bread, such as CO2. The system may also include an oven configured to heat the receptacle and pre-baked bread at a temperature between about 100 degrees and 250 degrees Celsius.

Abstract: An electric steamer includes a cover (1), at least one steamer (2), a juice accumulating plate (3) and a base (4) which are overlapped sequentially from top to bottom. A water storage pool (41) and a control circuit are arranged in the base (4). A pressure sensor (7) is also mounted in the base (4). A steam inlet pipe (72) of the pressure sensor (7) is connected with the juice accumulating plate (3) and a signal output terminal of the pressure sensor (7) is connected with the control circuit through a wire. A steam delivering device (8) is provided between the steam inlet pipe (72) and the juice accumulating plate (3). An upper end of a steam channel (81) is connected with the juice accumulating plate (3). A method for controlling the electric steamer is further provided.

Abstract: The present invention relates to a household appliance for performing a housekeeping task. The household appliance comprises a data input device (16) adapted to remotely sense a property in a sensing area (18), and a controller (22) coupled to the data input device and adapted to control an operation of the household appliance in accordance with the sensed property.

Abstract: The cooking hob (1) comprises a support plate (2) of glass or glass ceramic, rotary blade driving means (32) comprising a lower magnetic coupling member (5) rotatably arranged below the support plate (2) and a drive motor (6) operatively connected for rotating it, and position changing means (33) for moving the lower magnetic coupling member (5) between an operative position, in which the lower magnetic coupling member (5) is close enough to the support plate (2) to magnetically transmit torque to an upper magnetic coupling member (54) connected to rotary blades (53) installed in a cooking vessel (50) located on the support plate (2), and an inoperative position, in which the lower magnetic coupling member (5) is far from the support plate (2).

Abstract: A combination oven includes a cooking cavity accessible via a door, a convection cooking system associated with the cooking cavity for heating the cooking cavity and a moisture delivery arrangement for delivering moisture into the cooking cavity. A controller is configured to (i) control the convection cooking system for a cooking operation in accordance with an operator selected temperature for the cooking operation and (ii) automatically define a humidity level setting for the cooking operation as a function of the operator selected temperature. An oven may also include an automated vent operation.

Abstract: A method and device for determining a variation with time of an amount of steam released from a food product during a cooking process in a cooking chamber of a baking oven. A heat sink is provided outside the cooking chamber or a vapor duct in fluid communication with the cooking chamber. A sensing head of a heat conducting body projects into the cooking chamber or vapor duct, and the heat conducting body is operable to transfer heat to the heat sink. The sensing head is protected from precipitation of condensate on its surface by its spatial positioning and/or the mode of operation of the baking oven. A variation with time of the temperatures of the sensing head and cooking chamber are measured with first and second temperature sensors, respectively. The variation with time of the amount of steam in the cooking chamber is determined using an evaluation circuit of a controller as a function of measurement signals generated by the first and second temperature sensors.

Abstract: Household electrical appliance for heating liquid including a tank, a heating element having at least one resistive track screen-printed on an electrically insulating plate secured to part of said tank, and a device controlling the electrical supply of said heating element. The control device includes several electronic components among which are at least one thermometric component, a switching component capable of opening and closing the electrical power supply circuit for said heating element, and a control component for controlling said switching component according to signals output from said thermometric component. At least said thermometric, switching and control components are located on said insulating plate within a single area free of resistive track, said area being surrounded by a peripheral region free of resistive track and of electronic components.

Abstract: An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.

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: 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 invention belongs to a gas cooker (1, 1?, 1?) comprising a cooktop (2) with at least one burner (3) having a burner crown (6), a support (5, 5?, 5?) arranged to receive a cooking recipient (32) above the burner (3), a sensor (4) for detecting the temperature of the cooking recipient (32) placed on the support (5, 5?, 5?), and a control unit (31) for controlling the burner (3) on the basis of sensor output values of the sensor (4), whereas the sensor (4) is provided outside the burner crown (6) by means of a detachable connection, so that the sensor (4) can be removed when cleaning the gas cooker (1, 1?, 1?).

Abstract: The cooking device includes a top plate on which a container is to be placed, heating devices provided below the top plate, electrodes provided in a lower face of the top plate and including a boiling-over detection parts placed near an outer periphery of a portion of the top plate positioned above the heating devices contact parts for supplying an AC current to the boiling-over detection parts and contact parts for connecting the contact parts and one-side ends of the boiling-over detection parts to each other, respectively, an electrode-use capacitance detection device for detecting changes in capacitance of the boiling-over detection parts and a control device for controlling the heating devices based on changes in capacitance detected by the electrode-use capacitance detection device.

Abstract: A sandwich press and grill apparatus. The apparatus comprising a lower housing and an upper housing, each hingedly interconnected. The lower housing is adapted to releasably engage a lower cooking plate, the lower housing including a first temperature sensor adapted to be in thermal communication with an engaged lower cooking plate. The upper housing is coupleable to an upper cooking plate. A temperature controller is adapted to receive at least one temperature set point signal and to control the temperature of the lower cooking plate and the upper cooking plate.

Abstract: An electric cooking appliance includes heater for heating a bowl and a sensor for sensing the temperature of the bowl. The sensor includes a movable thermal contact member to contact the wall of the bowl. The cooking appliance is provided with a detector for detecting the presence of the bowl, whereby displacement of the movable thermal contact member operates the detection.

Abstract: The present invention provides a temperature auto-compensation grill, which includes an upper grilling unit, a lower grilling unit and a heating circuit. The upper grilling unit rotating connects to the lower grilling unit and rotates between a first position and a second position; the grill is in the first status when the upper grilling unit is situated in the first position; the grill is in the second status when the upper grilling unit is situated in the second position; the heating circuit includes: a heater, one end of which attaches to one electrode of the power; a first thermostat, one end of which attaches to the other end of the heater; a second thermostat, one end of which attaches to the other end of the heater; and a change-over switch, which connects to the other electrode of the power and the first thermostat in the first status, the change-over switch connects to the other electrode of the power and the second thermostat in the second status.

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 cooking device includes: first and second heating cooking units; a mode setting unit configured to set heating modes of the first and second heating cooking units; a receiving unit; a priority managing unit configured to store priorities which are given to the first heating cooking unit and the second heating cooking unit, respectively; and a power adjusting unit configured to adjust using power of a heating cooking unit to which a lower one of the priorities of the first heating cooking unit and the second heating cooking unit stored in the priority managing unit is given when the receiving unit receives a power adjustment request signal transmitted from a power controlling device. The priorities are different values for each heating mode.

Abstract: A cooking appliance is provided. An operation of a convection motor for operating a convection fan is controlled into various modes according to a cooking temperature and kind of food to be cooked within a cooking chamber. Thus, the food may be more effectively cooked according to the cooking temperature and the kind of food to be cooked.

Abstract: The present invention relates generally to a selection process that is facilitated by a multi-modality controller. The selection process and knob are particularly useful in connection with an oven or other cooking appliance, but the knob and screens described herein can be used with any electronic component that requires a user to select various operating modes.

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: 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: Object A cooking apparatus, wherein, independent of the quantity and the temperature of the foodstuff contained in a cooking chamber of the cooking apparatus, the food stuff can be cooked in a consistent time period by initial-heating processing and main-heating processing. Means of Solution A cooking device is provided with a controller for performing initial-heating processing before a transition to main-heating processing.

Abstract: A liquid heating vessel comprising heating means for heating liquid in the vessel, electronic control means, electromagnetic switching means for interrupting or reducing power to the heating means, and temperature sensing means for providing a signal dependent on the temperature of liquid in the vessel to the control means. The control means is arranged to operate the electromagnetic switching means to interrupt or reduce power to the heating means in response to the control means determining that a pre-determined temperature condition has been reached.

Abstract: A food product is provided which is efficiently prepared for eating. The food product includes a grain-based food product such as instant oatmeal. A liquid is added to the instant oatmeal and heated with a steam. The use of steam shortens preparation time to about 45 to 60 seconds.

Abstract: A bowl assembly (10) for steaming food as in a microwave oven, includes a bowl (12), a platform (14) that lies in the bowl for supporting food, and a lid (16) and lidding film (13) that close the bowl. The platform includes a plate (22) and one or more upstanding handles (46) that allow a person to lift or tilt the plate with food thereon even while the plate is hot. The bowl has a bottom wall (26) with a convexly curved upper surface (80), and with a middle that forms a recess (72) that receives a downwardly-protruding latch (70) of the plate to latch the plate to the bowl. The plate has a plurality of depressions that form liquid guiding channels (40) with holes (42) for draining liquids. The periphery of the plate is supported on an interrupted up-step (60) at the periphery of the bowl bottom wall, with gaps (18) left between the up-steps though which liquids can drain.

Abstract: A cooking apparatus includes an outer pot that has a bottom wall and a peripheral wall that is attached to and extends upwardly from the bottom wall. A heating assembly is attached to the outer pot and is adapted for selectively heating the outer pot. An actuator is operationally coupled to the heating assembly for selectively turning the heating assembly on or off. The actuator includes a timer for turning off the heating assembly after a selectable amount of time has expired. An inner pot has a lower wall and a perimeter wall that is attached to and extends upwardly from the lower wall. The inner pot has a size adapted for being removably positionable in the outer pot. The perimeter wall has a plurality of apertures extending therethrough.

Abstract: Batch cookers, as well as methods for cooking using the batch cookers, are provided. A batch cooker comprises a cooking trough configured to hold a volume of heated cooking oil. An oil recirculation system delivers heated cooking oil from an external heat source (e.g., a heat exchanger) to the cooking trough through a series of valves and inlets. After use in cooking, used cooking oil is drained from the cooking trough and filtered (e.g., using a drum filter) before being recirculated into the heat source for reuse in subsequent cooking cycles. One application for the batch cooker of the present disclosure is to cook kettle-style potato chips. Accordingly, the batch cooker is configured to facilitate the multiple cooking temperatures required to produce kettle chips.

Abstract: A commercial toaster apparatus having a “quick start” feature that nearly instantly changes from a “standby” mode to a “toasting” mode. The “quick start” mode is provided by changing the circuitry of some of the quartz heating elements from a series configuration to a parallel one wherein a higher voltage can be applied for a controlled amount of time to regulate the quartz heaters without adversely affecting the life span of the heating elements. Temperature probes are used to adjust the duty cycle of the apparatus to enable a uniform toast color as the cavity chamber temperature of the toaster changes over time. A sensor is also provided that determines when a last product is placed on the conveyer and the duty cycle has been completed so that the unit will automatically switch to a “standby” mode, thus reducing the energy requirements of the toaster.

Abstract: A cooking and storage system comprises a refrigeration device, a cooking device and controller for controlling the cooking device, and the refrigeration device provides to the controller temperature information relating to the temperature within the refrigeration device.

Abstract: An integrated apparatus able to condition a dry low-temperature environment in a baking process includes a baking unit, a drying unit, and at least a dry air introducing part. The baking unit has a heating unit to heat a first room at a baking period. The drying unit includes a dryer for dehumidifying a second room thereof at a dry low-temperature environment-conditioning period by providing the second room a dry low-temperature air. The dry air introducing part located between the first room and the second room is to separate the first room and the second room at the baking period, and to introduce the dry low-temperature air from the second room to the first room at the dry low-temperature environment-conditioning period.

Abstract: A steam cooking apparatus having a steam generating device that generates steam to be fed to a heating chamber and a vapor heating heater that heats the steam generated by the steam generating device to provide superheated steam. The steam cooking apparatus includes a first heating mode using the superheated steam obtained from the vapor heating heater and a second heating mode using hot air or radiation heat obtained by using the vapor heating heater without use of the steam generating device so that the second heating mode produces heat without a supply of steam.

Abstract: A sous-vide cooker is disclosed. The sous-vide cooker comprises a cooking chamber, a heating system, and a housing that houses the cooking chamber and the heating system. The cooking chamber comprises a chamber body, a multi-function lid, a passive water circulator and, optionally, a rack for holding food items during the cooking process. The heating system comprises a heating unit, one or more temperature sensors, a proportional-integral-derivative (PID) controller, and a control panel. The PID controller is calibrated. The sous-vide cooker maintains a constant water temperature within tolerances.

Abstract: An oven for performing a rotisserie cooking operation includes an oven cavity having a door for selectively accessing the oven cavity, at least one heating element for heating the oven cavity and a rotisserie arm adapted to support a food product within the oven cavity. A motor is operatively coupled to the rotisserie arm for rotating the rotisserie arm and a food product. The oven also includes a control interface having a rotisserie cooking mode input and a control system for controlling the rotisserie motor and the heating element. In addition to other functions, the control system automatically causes the rotisserie motor to cycle on and off to allow for intermittent rotation of the food product supported on the rotisserie arm when the oven door is opened.

Abstract: A cooling apparatus is provided for cooling a cabinet of a cooking appliance that includes an oven within exterior side panels. The cooling apparatus includes a side rail and a bottom panel coupled to the side rail. The bottom panel includes a slot therein. A cover is disposed over the bottom panel to form a channel. The slot opens into the channel. The cover is configured to direct cooling air from the slot into a space between the oven and the side panels.

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 for the control circuit to control the operation of the heaters as the conveyer conveys food past the heaters, thereby determining how the food is cooked.

Abstract: A method for regulating a cooking process of a cooking product in an oven of a steamer, during which the moisture in the oven coming from the cooking product is at least periodically determined over time by a moisture sensor. During a measuring phase there is no introduction of steam into the steam oven and the moisture sensor is evaluated. For a given cooking process with fixed times for the supply of steam, on the basis of the moisture sensor evaluation during the measuring phase, the end of cooking is determined. Prior to the measuring phase and during a steam phase, steam is introduced into the oven, the steam supply being terminated following the steam phase and prior to the measuring phase during a ventilating phase. During the ventilating phase the steam concentration in the oven is greatly reduced.

Abstract: The invention relates to a method for controlling at least two cooking devices, an associated cooking device and an associated system consisting of at least two cooking devices. According to the invention, data is generated in a control unit of at least one cooking device, said data being suitable for influencing the operation of another cooking device. The data is transmitted to a control unit (24) of the other cooking device and the control unit of the other cooking device controls the operation of said other cooking device (24) in accordance with the transmitted data.

Abstract: A conveyor oven including a main blower, a modulating gas valve, and a combustion blower, and a method for operating the same. A conveyor moves food through a main cooking chamber. The modulating gas valve provides fuel to a gas burner, while a combustion blower provides air to the gas burner to aid in combustion of the fuel from the modulating gas valve. The main blower moves heated air into the main cooking chamber to cook food on the conveyor. In some embodiments, a controller adjusts the setting of the modulating gas valve and the speed of the main blower and the combustion blower, and determines an appropriate speed setting for the combustion blower based at least in part on the speed of the main blower and the measured temperature inside the conveyor oven.

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: The present invention relates to an automatic pasta-cooker comprising a cooking chamber (1) and a stabilization chamber (2) for the pasta. Said cooking chamber (1) is provided with a feeding valve (3) and a discharge valve (5) for the pasta through which it is connected with a junction pipe (6) that opens into said stabilization chamber (2). Said pasta-cooker also comprises a boiler (7) suitable for heating mains water to be supplied to said cooking chamber (1). The stabilization chamber (2) is provided with an openable bottom and of at least one portion whose lateral wall has a curvature of constant sign. Said junction pipe (6) opens into the stabilization chamber (2) eccentrically with respect to a central axis of the stabilization chamber (2).

Abstract: Device for controlling toasting and baking that comprises, at least: means (1) for sensing toasting, such that the degree of toasting is detected as a function of the shade thereof; means (2) for processing the signal emanating from the sensing means (1); logic processing and control means (3); logic storage means (4); and a plurality of toasting means (5); wherein all the components are connected to the logic processing and control means (3), 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: Contemplated fully automated coffee roaster have significantly reduced energy demands, use electrical heat as a heat source in a temperature-only driven program mode, and eliminate smoke and smell within the roaster. Most preferably, contemplated fully automated roasters will consume only about 10 percent of the energy as compared to known devices on a per kilogram basis of beans and require no operator experience.

Abstract: A heating control structure of a food processor includes a cup body, a cutter disposed in the cup body, a heating disk, a heating tube, a temperature sensor, a temperature switch and a fixing seat. The temperature sensor and the temperature switch are attached to an upper surface of the fixing seat. A lower surface of the fixing seat is connected with power connecting feet and temperature transmitting feet. Upper ends of the power connecting feet are connected to the temperature switch. Upper ends of the temperature transmitting feet are connected to the temperature sensor. The temperature sensor, the temperature switch, the power connecting feet and the temperature transmitting feet are fixed to the fixing seat. To assemble the present invention, they are first mounted on the fixing seat and their connecting wires are also connected with each other. After that, the fixing seat is mounted in the cup body, so that a modular assembly is completed.