Abstract: An electric rice cooker capable of increasing the water content of rice by a simple structure. The electric rice cooker (1) has a pot (10) in which food substances to be cooked including water and rice are contained, heating device (5, 6, 19) for heating the food substances to be cooked in the pot, a lid (11) for closing the opening of the pot, and a controller (9) for performing rice cooking steps including a water absorption step for allowing the rice to absorb the water by controlling the heating devices. The controller (9) raises the internal pressure of the pot (10) to 1.05-1.18 atm in the water absorbing step to allow the rice to absorb the water.

Abstract: In today's lifestyle it is not always practical to be able to prepare foodstuff on a freshly prepared basis. Therefore partial cooking of foodstuff and preparation for heating and completion of cooking is used. An apparatus, a container and methods thereof for heating foodstuff at the home environment provides a solution for preparation of restaurant quality foodstuff. The apparatus, containing water, is adapted to accept the container that contains the foodstuff, where the water temperature is set to a desired temperature that is appropriate for the foodstuff. The container is left within the apparatus for the appropriate amount of time before removal from the apparatus, extracted from the container and served as high quality foodstuff to the table. The container may be used with or without the apparatus and have means to enable handling of the foodstuff in warm to hot water as may be necessary and providing feedback thereof.

Abstract: The present invention relates to an energy saving apparatus of grilling device, comprising an upper grilling plate\a lower grilling plate\an upper electric heating tube disposed on the upper grilling plate and a lower electric heating tube disposed on the lower grilling plate, a control switch series connected on the upper electric heating tube. Compared to the conventional technique, the energy saving apparatus of grilling device of the present invention applies a control switch series connected to the upper electric heating tube, the upper electric heating tube will be automatically disconnected when the upper grilling plate is opened.

Abstract: Cooking food in a hybrid conveyor with both electric and gas-fired infrared heaters. The heat output from the gas fired infrared heater is controlled by cycling or pulsing the gas supply to one or more burners that emit infrared heat by heating a nichrome screen wire. The electric power supplied to electrically powered heaters is also controlled.

Abstract: A system for preparation of high quality and healthy food by automatic means is provided. The system includes one or more sections for carrying out the one or more operations required for the preparation of food. The food is prepared using automated or semi-automated processes using one or more processing devices.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: A conveyor oven is provided with both electric and gas-fired infrared heaters. The heat output from the gas fired infrared heater is controlled by cycling or pulsing the gas supply to one or more burners that emit infrared heat by heating a nichrome screen wire.

Abstract: A method of controlling an electric kettle for “dry” burn prevention during heating process, including the steps of: providing a temperature sensor, a microprocessor, and a control circuit; detecting the water temperature; determining the temperature rate change and comparing the temperature rate change with the rate change threshold; and when the temperature rate change is larger than the preset rate change threshold, sending a control signal to the control circuit. The microprocessor determines the temperature rate change and the acceleration rate change that when the temperature rate change and acceleration rate change are larger than the corresponding thresholds respectively, the microprocessor sends the control signal to the control circuit to stop the heating process. Therefore, the present invention accurately determines the increasing temperature of the water and simultaneously cuts off the heating power to prevent the electric kettle from being burnt.

Abstract: Method and computer program product for using an RFID antenna of a cooking appliance to read a plurality of cooking instruction sets from a single RFID tag associated with a food product that is positioned to be cooked by the cooking appliance. The cooking appliance selects one of the plurality of cooking instruction sets that the cooking appliance is capable of performing. Furthermore, the cooking appliance may then automatically cook the food product by controlling the cooking appliance according to the selected cooking instruction set. The selection of a cooking instruction set may consider the temperature of the food product or a determination whether the food product is frozen. Alternatively, cooking appliance settings may be interpolated between two cooking instruction sets or calculated on the basis of physical property information about the food product.

Abstract: The present disclosure provides a fryer comprising a frypot having a burner, at least one air passage, and a blower in fluid communication with the air passage. The blower can circulate air through the air passage, to either enhance the heating of a cooking medium within the frypot, or to help regulate and control the temperature of the cooking medium and/or a temperature of the frypot. A controller can also be in communication with the blower and burner, to control the fryer to enter various cooking modes. The controller can control the fryer to enter a filtration mode to when the cooking medium needs to be filtered and/or cleaned.

Abstract: There is provided a cooking device which can easily carry out heating setting when performing heating control according to a set temperature. A cooking device includes a heating unit (4) operable to heat an object to be heated; an operation unit (8) including temperature setting switch (11, 12a, 12b) for setting a heating temperature; a temperature sensor (7) operable to detect a temperature of the object to be heated; and a control unit (5) operable to control the heating unit so that the temperature detected by the temperature sensor is equal to the set temperature set by using the temperature setting switch; wherein the control unit automatically sets the cooking mode based on the set temperature.

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 device (17) for cooking food such as rice (4) is adapted to perform a cooking process which is performed by heating the food (4) under the influence of boiling water during a period of time. The device (17) comprises means (23) for controlling an operation of the device (17), which controlling means (23) are adapted to operate components of the device (17) in such a way that a total quantity of water (5) to be used in the cooking process is gradually supplied to the food (4), the supply of a major portion of the total quantity of the water (5) being performed when the cooking process is already taking place. Preferably, the cooking process is initiated by evaporating a relatively small portion of the total quantity of the water (5) to steam, supplying this steam to the food (4), and allowing this steam to condense on the food (4).

Abstract: A method of baking bread using steam in an automated household oven with a cooking cavity and a steam system for introducing steam into the cooking cavity comprises determining a presence of bread in the cooking cavity and introducing steam into the cooking cavity upon a positive determination of the presence of bread. After the positive determination, the steam is introduced into the cavity to maintain a desired relative humidity in the cavity for a predetermined period of time to aid in formation of a moist, flexible crust on the bread, and the amount of steam introduced into the cavity decreases after the predetermined period of time. The cavity can be preheated and prehumidified prior to the determining of the presence of the bread in the cooking cavity.

Abstract: There is provided a toaster grill having a lower housing that supports a lower cooking surface and an upper housing that supports an upper cooking surface. The upper housing pivots with respect to a “U” shaped frame that is hinged with respect to the lower cooking surface. A locking hinge allows the pivoting motion of the frame to be automatically arrested in an intermediate orientation between the fully closed and fully open grill orientations. The locking hinge automatically resets when the upper housing is rotated from the fully open grill orientation to the fully closed orientation.

Abstract: A relatively compact cooking assembly includes means for selectively positioning a cooking element above several cooking zones of a lower grill. In addition to a lower heated metal surface having several cooking zones, which may be delineated by vertical barriers or splash plates, the system includes an upper assembly comprising an upper member in which a radiant heating element is positioned, said assembly being adapted to fit over the back splash plate of the grill and extending the depth (back to front) of the grill, and further adapted to be raised or lowered and selectively raised or lowered as well as positioned by a sliding motion above a designated zone in predetermined sequence.

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: The present invention relates to a method of determining a liquid level in a boiler (12) of an apparatus (10) having a temperature sensor (24) for sensing a temperature (T) which is indicative of a temperature of the liquid inside the boiler (12), comprising the steps of: inducing a temporary deflection of the temperature (T) sensed by the temperature sensor (24); determining an evaluation temperature (Tev) sensed by the temperature sensor (24) after inducing the deflection; and determining the liquid level from at least the evaluation temperature (Tev). Advantageously, the invention provides that the evaluation temperature (Tev) is determined by monitoring the deflection and by defining an extreme value (Tmax, Tmin) of the deflection as the evaluation temperature (Tev). Further, the present invention relates to an steam generating apparatus adapted for executing such a method, a domestic appliance having such a steam generating apparatus.

Abstract: A food transfer platform incorporating a stove unit elevates to different heights, by an extendible column, and can move along a floor.

Abstract: Improved induction heating systems are provided for the cooking/heating of food products requiring stirring during preparation thereof, such as chilis or stews. The stems include an induction heating device (38) and an associated container-holding apparatus (32) having a cradle (52) operable to hold a food container (40) and allow shifting thereof between an upper loading/unloading positions and a lower cooking position. A drive mechanism (36) is provided for rotating the container (40) during induction heating thereof. The apparatus (30) and container (40) can be moved separately from the heating device (38), as required. The container (40) includes a plurality of circumferentially spaced apart temperature sensing assemblies (128) serving to wirelessly transmit temperature information to the heating device (38), in order to control the heating/cooking process.

Abstract: The subject of this invention is a reactor for food processing in a composite geometrical shape, and a cover screwed in to the upper section, which principle of operation to generate high levels of temperature and pressure will be to utilize hot air supplied by a compressor in series with a heat exchanger, which conducted through 3 inputs designed in position and angle to, in combination with the helicoidally design of the interior and a relief exit, generate a hurricane like effect that maintains the food in constant movement during all the process cycle time. The reactor is equipped with entrance and exit fast action butterfly like valves activated by mechanical actuators and temperature and pressure sensors, all connected in a network and managed by a Programmable Logic Control that monitors the parameters and executes the actions by software.

Abstract: A combination steamer is described that has a cooking chamber which is externally delimited by a floor, walls, and a door. A steam generator and a first heater disposed on at least one of the walls are assigned to the cooking chamber. The floor is provided with a second heater. Both heaters are disposed outside the cooking chamber. The floor is formed as a cook top provided with the second heater. The walls are each in the form of a heating panel provided with a first heater. The cook top is retractable from the cooking chamber in the manner of a drawer. Thus food can be cooked on the cook top when the cook top is either inside or outside the cooking chamber.

Abstract: A kettle assembly for soup comprising a kettle part and a lid, characterised in that the kettle part comprises a cylindrical outer container (1) and a cylindrical inner container (2) fitting inside said outer container, said inner container having therein a vertical separating plate (3), such that at least two compartments are formed and that the lid (4) comprises a hinge (5), such that each of the compartment of the inner container can be opened separately.

Abstract: A hot dog grill for cooking hot dogs or similar food products is disclosed. The grill has an inclined heating surface defined on a sloping top plate. A grill assembly having a top cross member is placed over and in proximity to the heating surface. The grill assembly is moveable between two positions relative to the inclined heating surface. The grill assembly has a pair of sides which support rails. The rails are interlocked with sockets on the sides of the sloping top plate to guide the movement of the grill assembly. Lateral rods are installed between the sides of the grill assembly. Hot dogs and similar foods are cooked on the heating surface and rest on the lateral rods. A motor has a rotating shaft extending from the inclined heating surface. The rotating shaft is mechanically coupled to the top cross member of the grill assembly via a pivot block and pin.

Abstract: An electric field forming apparatus for a fryer includes an electrode which is disposed along an inner wall surface of an oil vat, and a power supply which supplies an alternating current at a frequency higher than a power line frequency to the electrode.

Abstract: A system for synchronization of a food preparation appliance and a holding station comprising a food preparation appliance for processing a food during a food preparation cycle and a holding station for maintaining food for a first predetermined period of time. The appliance and holding station communicate with each other. The appliance sends a signal to at least one holding when the food is transferred after the completion of the food processing cycle. A timer operatively coupled to the holding station. The timer countdown the elapsed time after the food has been prepared. Upon food transfer from appliance to the holding station, the remaining countdown is transferred from the appliance timer to the holding station timer. Holding station has a first countdown of the first elapsed time period and a second countdown of a time period less than the first elapsed time period by a predetermined time period.

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

Abstract: A remote controllable automatic apparatus for preparing fried potato product from dehydrated potato, frying the potato product prepared with addition of at least water in subsequent operational cycles. The apparatus comprising a frying unit with a frying oil container and electric means for heating the frying oil; and also including electronic sensors (2) for measuring and storage devices for registering selected parameters of the frying process. Further comprises a status register (3) for storing status data and frying parameters relating to actual and former operational cycles, and also enabling data; and an interface (4) connected to a telecommunication network (7) for on-line transmitting and for on-line modifying the status register (3) content.

Abstract: In one embodiment for regulating a baking process in an oven, an operator introduces a product to be cooked into the oven, and a sensor detects a gas or moisture concentration release from the product cooking in the cooking chamber over time wherein The slope of the curve of the detected concentration is determined, and a trigger value that is linked to the product to be cooked is determined for the slope. The point in time at which the trigger value will be reached is determined, and an additional time linked to said point in time is determined at the point in time at which the trigger value is reached. The additional time depends on the point in time at which the trigger value is reached. The additional time is continued as an additional process until the additional time has elapsed in case the trigger value is not reached.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: An apparatus and method are provided for steam injection heating of a bulk food product. When cooking scrambled eggs, the method includes providing a predetermined amount of liquid uncooked egg. A predetermined amount of water is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of liquid uncooked egg when injected therein. The liquid egg may be liquid pasteurized whole egg. The predetermined amount of the food product may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.

Abstract: A method and apparatus for pan roasting a mass of green coffee beans at rest by heat conduction from the pan bottom to the beans mass. A glass cover and smoke filter closes the roasting chamber. A radial blower operates at slow speed to draw ambient air and vacate smoke from the chamber to permit visual monitoring of roasting beans. Periodically, the fan can operate a high speed for a short time to mix or swirl the bean mass without substantial cooling them. The blower can sequence through high and low speed cycles until roasting completes and heating ceases. A high speed cool down phase removes remaining chaff, smoke, and quick cools the beans to preserve freshness. Electric power drives the blower and resistant heating element. The system enables the operator to use appearance, sound, smell, and time to determine roasting completeness.

Abstract: Provided is a method of controlling a heating cooking apparatus that involves accurate heating processing of food by one sequence and can prevent even underheating while preventing overheating by using only a humidity sensor if the food has a weight within a given weight range. When a generated steam volume at a forced finish time Tn?1 found on the basis of a minimum amount-minimum steam curve does not reach even a minimum steam volume B1 found on the basis of a slowly rising maximum amount-maximum steam curve, the generated steam volume is smaller than in the case of a food having a maximum weight. Therefore, it can be judged that the food is not housed in a heating chamber and that heating is performed in a no-load condition with an exceedingly small generated steam volume, and the operation of the heating cooking apparatus is forcedly stopped.

Abstract: A char-broiler for cooking a food product having a housing, a plurality of burners disposed within housing that defining a cooking zone. The char-broiler also provides for a manifold and at least one valve associated the plurality of burners in the cooking zone; and at least one cover that has a deployed position to cover the plurality of burners in the cooking zone and a non-deployed position to uncover the plurality of burners in the cooking zone. The least one cover is capable of adjusting the flow of gas through at least one valve based on a position of the at least one cover, the temperature in the cooking zone or both position of the at least one cover and a temperature in the cooking zone.

Abstract: A cooking device for making candy. The device includes: a U-shaped base member, a heating module, a container, a mixing module, a temperature indictor module, and a control module. The heating module includes a heating surface coupled to an interior surface of a first arm of the U-shaped base member. The container contains ingredients. The mixing module mixes ingredients in the container. The temperature indictor module indicates a temperature. The control module includes a heating temperature control module, and a mixing speed control module. The heating temperature control module controls a temperature of the heating module. The mixing speed control module controls a speed of the mixing module. A second arm of the U-shaped base member is hingedly coupled to the U-shaped base member member.

Abstract: A fryer is provided which, during a standby for cooking, can keep the temperature of a cooking oil slightly lower than a cooking temperature and, during cooking, can quickly raise the oil temperature to the cooking temperature. The fryer also has capabilities of easily performing a heat exchange operation on the cooking oil, preventing degradation of the cooking oil, securing a good kitchen environment and enhancing a work efficiency. The fryer comprises a fryer tank having oil and water for cleaning the oil stored in two layers one upon the other; and a heater installed in the oil layer; wherein the water in the water layer is drawn out from a water suction opening at a bottom of fryer tank, cleaned by a filtering water tank and then delivered into the fryer tank almost horizontally in an off-centered direction from a water supply opening formed in a lower, side wall of the fryer tank, thus rotating the water in the fryer tank in a swirl.

Abstract: A stir cooker (100). Stir cooker (100) comprises a container (102) having an open top and an open bottom for holding food, a lid (104) for closing the open top of container (102), a heated bottom (106) sealingly engaged with the lower end of container (102) for forming a cooking chamber (103), stir means (114) installed inside cooking chamber (103) for stirring food, a heating tube (116) fixedly installed on the bottom of heated bottom (106) for heating food, a stir base (112) disposed underneath cooking chamber (103) for supporting cooking chamber (103), a motor (124) installed inside stir base (112) and removably coupled with stir means (114) for driving stir means (114) to stir food, and an adapting member (110) engaged with the lower portion of container (102) by means of threading for adapting cooking chamber (103) to stand on stir base (112).

Abstract: In a steam cooker, for heating of a food which is a mass of granular matters or linear matters such as rice or chow mein, a steam superheater is not turned on or is turned on with a very weak electric power so that steam supplied from steam supply pipes (94A to 94C) is substantially not superheated. Steam of 80° C. to 90° C. derived from the steam supply pipe (94B) is jetted out right downward from an opening (111a) of a steam jet pipe (111). Then, steam located around an end portion of the steam jet pipe (111) in a tray-shaped case (51) is pulled in by steam jetted out from the opening (111a), so that a large amount of steam is jetted against a bowl of rice or a dish of chow mein. As a result, surfaces of, for example, rice grains are prevented from immediately going beyond 100° C., so that condensation at the surfaces of the rice grains is efficiently achieved, and supply of condensed latent heat and penetration of condensed water (hot water) to the rice grains is efficiently achieved.

Abstract: An electronically controlled warmer drawer includes an enclosure having sides and a top and a bottom defining a chamber. A movable holder is coupled to the enclosure for movement between a retracted position to support objects within the chamber and an extended position external to the chamber to permit access to the objects by a user. A heating system operates to heat the chamber and a ventilation system operates to move air through the chamber. A user interface with multiple inputs controls a temperature within the chamber. A detection system detects a condition within the chamber and provide a signal representative of the condition. A display device displays information for perception by a user, and an electronic control system interfaces with the heating system and the ventilation system and the user interface and the detection system and the display device so the objects can be maintained at a desired temperature.

Abstract: A toaster for heating a food stuff to a selected shade, includes a housing having at least one wall, at least one heating chamber within the housing for receiving the food stuff to be heated and at least one heating element for heating the food stuff in the heating chamber. A window is provided in the wall and a control knob is provided for controlling the time period that the food stuff is heated. The control knob is rotatable between a first end position at which the food stuff is heated for a short time period to provide a light food stuff shade, a second end position at which the food stuff is heated for a long time period to provide a dark food stuff shade and a plurality of intermediary positions between the first and second end positions it which the food stuff is heated for a selected time period between the short and long time periods to provide a food stuff shade between light and dark.

Abstract: A cooking appliance is provided. The cooking appliance has a heating plate with at least one cooking surface, a heater for heating the heating plate, a support structure for supporting the heating plate, and an interface mechanism that, in response to the heating plate being positioned on the support structure in a predetermined position, is actuated to permit heating of the heater.

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: Method and control arrangement for terminating an accidental switch on of a deep fryer apparatus when it is not filled with oil, the apparatus comprises a vessel having closed bottom and sides, and a horizontally formed electric heating element for direct contact with the oil within the vessel. At one or more points of the inner space of the vessel the temperature is measured, by which the accidental switch on state of the apparatus is detected and terminated at the same time in such a way that a derivative of the temperature measured at the one or more determined points is defined. The heating power is automatically cut off to terminate switched on state when the value of the derivative exceeds a predetermined threshold value.

Abstract: The present invention generally provides a roasting machine, which can roast both the food that needs to be rotated upon roasting and the food that does not need to be rotated while roasting. The roasting machine is provided with a housing for supporting and protecting a roasting cab and roasting pipes, a roasting plate for baking and heating various food which does not need to be rotated, roasting pipes for baking and heating various food which needs to be rotated continuously so that they can be uniformly heated, and a drive unit used to drive the roasting pipes to rotate. The roasting machine can be used to bake two kinds of food. As the roasting plate is removable, food which does not need to be rotated can be roasted when the roasting plate is placed over the roasting pipes, and the roasting pipes can be used to heat food which needs to be rotated so as to be heated, such as sausages when the roasting plate is removed.

Abstract: A method of controlling an electric kettle for “dry” burn prevention during heating process, including the steps of: providing a temperature sensor, a microprocessor, and a control circuit; detecting the water temperature; determining the temperature rate change and comparing the temperature rate change with the rate change threshold; and when the temperature rate change is larger than the preset rate change threshold, sending a control signal to the control circuit. The microprocessor determines the temperature rate change and the acceleration rate change that when the temperature rate change and acceleration rate change are larger than the corresponding thresholds respectively, the microprocessor sends the control signal to the control circuit to stop the heating process. Therefore, the present invention accurately determines the increasing temperature of the water and simultaneously cuts off the heating power to prevent the electric kettle from being burnt.

Abstract: A portable hot water dispensing machine, particularly suitable for dispensing espresso, that is compact, lightweight, requires minimal power to operate, and is readily transportable, and a method of dispensing hot water, such as espresso. Two-stage heating is utilized for reducing the boiler volume and power requirements. In addition, components are thermally insulated and are strategically spaced to maximize space and allow for portability.

Abstract: The invention relates to an apparatus used for automatically shutting off cooking appliances, such as ovens, stoves, hot pots, toasters, grills, and others. More specifically, the apparatus is secured to a cooking appliance, e.g. to its control panel, and may prevent a cooking appliance from being turned on before a timer is set. The apparatus can also increase the ease with which a cooking appliance knob or other actuator may be used. To automatically shutoff the cooking appliance, the apparatus uses a timing mechanism with a spring. Pressure is exerted on a spring when the timer is set, storing enough force in the spring to enable it to turn the cooking appliance to the OFF position when time has expired. A mechanical stop is in place to keep the spring energy from releasing until the timer reaches the OFF position.

Abstract: A pressure cooking appliance with a bowl and lid therefor, a temperature sensor, a pressure regulating valve, and a steam outlet in communication with the valve. The temperature sensor is disposed in the vicinity of the valve to sense an increase in temperature from steam exiting the outlet for triggering a timer that signals the beginning of and counts down the cooking time.

Abstract: A multifunctional cooking oven for the preparation of food products including a cooking chamber, racks within the cooking chamber to support products to be prepared in the oven and a primary convection heat source. There is a drainable collection pan positioned below the racks to collect by-products rendered from the food products during preparation for later use. A steam source is positioned below the collection pan as well as a flavored smoke generator at the bottom of the preparation chamber. Airflow paths within the preparation chamber allow for the circulation of heat, steam and flavored smoke around the racks. The oven includes a programmable controller to control the primary heat source, the steam source and the flavored smoke generator that is programmed to operate any one of the heat source, the steam source and the flavor generator in any predetermined sequence, and for any predetermined duration of time to provide optimum preparation and flavoring of the products.

Abstract: A toaster having at least one toasting slot includes at least one sensor operative to generate a sensor signal indicating whether or not a food item is loaded in said slot and heating elements for generating heat energy to toast a food item loaded in the toasting slot by use of an electrical current. The toaster also includes at least one switching unit that is responsive to the sensor signal and operative to control the electrical current flowing through the heating elements such that the switching unit cuts off the electrical current when the slot is unloaded.