Abstract: A controllable electric toasting apparatus primarily for use in the home permits power to be safely disconnected when items become jammed inside. In addition, a carriage assembly inside the toasting apparatus can be raised during a toasting cycle so that the items can be viewed without interrupting the toasting cycle. Also, if an item is smaller than usual and placed in the toasting apparatus, the carriage assembly can be raised beyond its initial raised position to allow convenient removal of the small item.

Abstract: A control system is disclosed for controlling the speed at which an electric motor drives a conveyor to move products through a conveyor oven. The system includes a temperature sensor configured to sense the temperature of the conveyor oven and a speed adjustment input for selecting a speed setting corresponding to a desired amount of heat to be transferred to the products that move through the conveyor oven. The system also includes a controller having temperature data storage capacity and programmable logic capability.

Abstract: An electric toaster includes a chassis with one or more toasting compartments. At least one electric heater is located in each compartment, and a cage is positioned in each compartment adjacent the heater. The cage includes lateral sides with a gap therebetween for receiving a food item and stationary supports that extend into the gap from the lateral sides for supporting the food item during a toasting operation. The electric toaster also includes a movable food support rod that is positioned in the toasting compartment for movement between an upper rest position and a lower toasting position below the stationary supports. The movable food support rod is adapted to support the food item above the stationary support and to transfer support of the food item to the stationary support when the movable food support rod travels below the stationary supports.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill.

Abstract: A portable toast warmer apparatus is described having a lower part detachably coupled to an upper part. The lower part of the portable toast warmer is connectable to an external electric power supply and is capable of transmitting electromagnetic energy to the upper part when the upper part is coupled to the lower part. The upper part of the portable toast warmer comprises a means for receiving the transmitted electromagnetic energy so that foodstuff slices may be warmed with the plurality of heaters mounted on the walls of the upper part when the upper part is coupled to the lower part. The upper part of the portable toast warmer also comprises a battery so that the toasted foodstuff slices may continue to be heated when the upper part is decoupled from the lower part so that the upper part containing the toasted foodstuff slices may be conveniently delivered to any desired location such as a dining room table.

Abstract: A toaster mechanism includes a base, a carriage movable relative to the base and including a hook and a switch bar, a first switch associated with heating elements of the toaster and supported by the base and being activated by the switch bar, a timer-deactivated electromagnet supported by the base, a catch block movably supported by the base and including a bearing surface against which the hook can bear to move the block, a catch surface to catch the hook, a ferrous part interacting with the electromagnet, and an activating surface. A second switch is associated with the electromagnet and is in series electrically with the first switch. The first switch receives electric current only when the second switch is closed by the activating surface of the catch block. This ensures that toast does not burn if it is jammed in the toaster after a specified toasting time.

Abstract: A rotisserie grill includes a control device that alternates heat generation by a plurality of heating elements disposed at the periphery of a cooking chamber. The alternating heat evenly cooks food in a manner similar to a traditional rotisserie, while eliminating the need for food-rotating apparatus. The control device is a timer, which rotates a cam having a profile that actuates a switch. Heating elements are connected to the switch such that when one is energized, the other is not energized. The on/off cycle produced by the rotating cam repeats every 1 to 2 minutes. The rotisserie grill may be provided with multiple heating elements controlled by multiple switches. More than one cam may be employed to actuate the multiple switches in a complex pattern to simulate relative movement between the heating elements and the food.

Abstract: An electric roaster has a base housing which includes a first roaster tray mounted thereon, and a first heating element attached to a bottom side of the first roaster tray. The first roaster tray includes a surface slanting downward in a first direction from one side to the other side of the first roaster tray, and an oil collecting hole formed in the first roaster tray adjacent the other side of the first roaster tray. A collecting receptacle is disposed in the base housing below the oil collecting hole. A cover housing includes a second roaster tray mounted therein. One of the cover housing and the second roaster tray is connected pivotally to one of the base housing and the first roaster tray so that the first roaster tray is covered by the second roaster tray when the cover housing is turned to cover the base housing.

Abstract: A waffle maker includes upper and lower waffle grids coupled to each other and configured to confine a cooking space when closed together. The cooking space is adapted to receive batter therein. An electric heater unit is operable so as to heat and cook the batter in the cooking space for making a waffle. A temperature control circuit controls heating operation of the electric heater unit, and includes a heater controller for controlling supply of electric power to the electric heater unit, a sensor unit for detecting cooking temperature in the cooking space and for generating a sensor output corresponding to the cooking temperature, a user input unit operable so as to provide a cooking temperature setting, and a processor unit for controlling operation of the heater controller in accordance with the sensor output from the sensor unit and the cooking temperature setting from the user input unit.

Abstract: A griller includes a control circuit for controlling heating operation of an electric heater unit. The control circuit includes a heater controller for controlling supply of electric power to the electric heater unit, a sensor unit for detecting cooking temperature in a cooking space of the griller and for generating a sensor output corresponding to the detected cooking temperature, a user input unit for providing a cooking temperature setting and a cooking time setting, a processor unit for controlling operation of the heater controller in accordance with the sensor output and the cooking temperature setting, and for generating an alarm activate signal upon detection that a predetermined time period corresponding to the cooking time setting has elapsed since the start of the supply of the electric power to the electric heater unit, and an alarm unit activated by the alarm activate signal for generating an alarm output.

Abstract: Prior ice cream cone baking machines were manually raised and lowered, causing the cone to be sometimes overcooked or burnt. The present invention automatically raises the upper cooking plate after a pre-set cooking time, and maintains the baked cake at a warm temperature until removed from the lower cooking plate.

Abstract: A bedside rethermalization unit maintains food items placed on meal serving trays, including hot food items to be served at an elevated temperature, in a refrigerated state and rethermalizes hot food items at a desired time prior to meal serving. The unit is preferably in the form of a cart with castered wheels to enhance mobility. The cart includes a cabinet having an upper tray storage compartment for storing and rethermalizing a single day's worth of meals for a single individual, and a lower tray storage compartment for storage of soiled trays and eating utensils. Both compartments are refrigerated. A divider physically and atmospherically isolates the upper and lower tray storage compartments to inhibit contamination of uneaten meals in the upper compartment by soiled trays placed in the lower compartment. Rethermalization of hot food items in the upper compartment may be achieved by convection, conduction, induction, radiant heating, or any combination thereof.

Abstract: A method for cooking in a cooking device which has a cooking chamber and a measuring device to detect variables pertaining to a given state of food which is being cooked. The variables vary according to the cooking process. The cooking process is carried out according to at least one measured value corresponding to a cooking state variable. The cooking process is also carried out according to one of several values corresponding to a derivative of a cooking state variable obtained as a function of a duration of the cooking process.

Abstract: The invention comprises a gas barbecue (1; 20) for grilling food comprising a box-shaped container (2) with a griddle (3) that carries the food being cooked; one or more burners (4) placed underneath said griddle (3), each of which has a gas supply line (5); an ignition device (14) for said one or more burners (4); a main pipeline (6) which is connected to said supply lines (5) for each burner (4), connected to a gas supply source (F) and provided with a cut-off valve (7; 21); the cut-off valve's operation is connected to a timer (8) suited to keeping it open for a pre-set time.

Abstract: A cooking appliance that facilitates preparation of dry packaged foods includes a base and a removable pot on the base. The base is adapted to rest upon a horizontal countertop surface as a support for other components of the cooking appliance. The base includes an electric line adapted to be plugged into a source of household electricity and an electric motor connected to the electric line. The pot is adapted to be placed removably upon the base for food preparation purposes and to be used apart from the base as a serving dish. An electric heating element is included for heating the pot when the pot is on the base using electric power from the electric line. A stirring mechanism on the pot is adapted to connect to the motor when the pot is placed on the base and to stir packaged foods within the pot using rotational power from the electric motor.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: A dual-voltage, energy saving, electric pressure cooker is designed with a thermally insulated cooking pot, spaced-apart support on the bottom of the pot to prevent food from sticking to the bottom, a unique, hinged, sauce-pan style handle for sealing and unsealing the pot using one hand, a built-in modem that supports the remote operation of manual or preprogrammed cooking controls by telephone or computer. The energy saving is accomplished in a two-mode pressure cooking process. Cooking mode one is active heating or steaming for a short, but controlled period of time, as the liquid inside the pot reaches a temperature of approximately 120° C. (250° F.). Heating is then discontinued and foodstuffs are subsequently cooked to perfection in a second cooking mode wherein latent heat from the first cooking mode completes the cooking process without additional heat being added.

Abstract: The invention is directed to an apparatus for identifying a subject medium from several possible subject media within a cooking device, such as deep fat fryer. The apparatus contains one subject medium within the cooking device and has a controller, which includes a timer, and generates a conductivity signal. The apparatus also includes a conductivity measuring device which receives the conductivity signal and measures a conductivity value device in response to the conductivity signal. The controller determines the subject medium's composition by comparing the measured conductivity value to predetermined conductivity values for the known group of subject media.

Abstract: There is provided an apparatus for steaming food contained within a perforated food basket. The apparatus includes a convector that urges steam upward and having an exit that permits steam to pass therethrough and out of the apparatus, a removable lid for sealing the exit, a steam chamber defined within at least one perforated food basket for receipt of food. The at least one perforated food basket is positioned below the convector and above a heater for providing steam to the steam chamber. The apparatus also comprises a receiving portion for receiving a water reservoir, a timer, and a tilt top housing.

Abstract: A process for the preparation of ready-cooked and semi-cooked dishes in a cooking container into which are incorporated all the ingredients, preferably automatically, including mixing of the ingredients just as for an artisanal preparation. A machine for performing the process includes a heating surface on which are placed containers for individual use, the surface being driven by a timed driving system, food supply devices which supply the food according to the timing of the driving system, such that the dishes can be consumed, preserved or frozen. It is also possible to interrupt the cooking in order to separate the solids from the liquid which can be preserved or frozen. The final phase can be carried out in a machine which has a resistance and a container support, one or the two being separable from the other after a delay.

Abstract: An electric cut-off device for a toaster is disclosed including a housing, a timer for setting a toasting time, the timer including a core and an armature attracted by the core upon its actuation, a slidable support mounted for slidable movement within the housing, a button for controlling the movement of the slidable support, a carrier carried by the slidable support for carrying the toast, a heater for heating the toast, a switch for actuating the heater, the switch juxtaposed with the armature whereby the switch is actuated when the armature is adjacent to the core and the heater, the core and the timer are deactivated after expiration of the toasting time, and the slidable support is released.

Abstract: A grilling appliance includes a housing defining an internal grilling compartment for receiving food articles to be grilled; an impaling member mounted within the grilling compartment for impaling a food article to be grilled; a circular array of electrical heaters surrounding and spaced from the impaling member for heating a food article when impaled thereon; and an electrical system for sequentially energizing the electrical heaters to produce a rotating heating front which rotates around a food article when impaled on the impaling member. Each electrical heater is shaped in the form of a loop extending for a part of the circumference of the grilling compartment and has a pair of mounting legs at one end joined by a U-section at the opposite end.

Abstract: A pressure cooker has a hollow main body, a cover disposed on a top portion of the hollow main body, an upper joint disposed on the cover, a handle connected to the upper joint, and a heating device disposed on a bottom of the hollow main body. The heating device has a bottom casing, an upper casing engaging with the bottom casing, a thermal conducting plate disposed on the upper casing, and a thermal generating device disposed between the thermal conducting plate and the bottom casing. An electric circuit board is disposed in the bottom casing. An electric control board is disposed on the upper casing.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: A waffle baker is disclosed which is of tubular frame construction having a pair of shell members which have a food receiving part, a handle, and a hinge. The shell members include a heater coil for connecting to a power source and a thermocouple to monitor the heat index of the shell members. A timing system is incorporated into the system, preferably through a magnetic and proximity switch, such that the baker turning and cooking time is monitored with either visual and/or audio warnings.

Abstract: An electric automatic pop-up toaster has a carriage and a pivotably connected manually operative arm for moving the carriage to a lowermost position for toasting in well-known manner. At the beginning of each toasting cycle, the arm is horizontal and a latching plate is magnetically held down to hold the arm and the carriage in a lowermost position. The arm presses against a wire spring to hold closed a power switch (not shown) that supplies power to heating elements of the toaster. The latching plate is (magnetically) released at the end of each toasting cycle by a timer. This allows the carriage to move upwards to pop-up toasted bread in a usual way. However should the carriage fail to move upwards when the latching plate is released, the arm is pivoted by a spring and tilted to the position shown in the Figure. The wire is therefore released and enters a slot in a bracket mounted to the carriage. The switch opens and remains open to prevent power being re-instated to the heating elements.

Abstract: A vertically extending, cylindrical toaster having a plurality of modules which may be integrally joined together in a single housing or may be separably stacked one upon the other. Each module comprises at least one individual heating unit having a horizontally oriented aperture opening into the unit. Each heating unit is separated from its vertical neighbors by a heat insulating layer and includes a food receiving grill, an upper heating element located above the grill, a lower heating element located below the grill, and a removable tray below the lower heating element for catching crumbs or other food particles which fall from the grill. The grill may also be movable and/or removable for easy access to the food thereon or for cleaning. Master controls for all the modules and individual controls for each separate module are contemplated to provide versatile control of the cooking processes.

Abstract: A rapid cycle household automatic breadmaker for producing bread has a total cycle time in the order of about one hour, including a kneading cycle of 10 minutes, a rise time cycle of twenty minutes and a baking cycle of thirty minutes. In producing a loaf of bread, the bread ingredients are preheated by hot water to a preheat temperature of about 49.degree. C. to 54.degree. C. and maintained at the preheat temperature for the duration of the kneading cycle and for at least a portion of the rise time. The bread dough is baked at a temperature of about 216.degree. C. to 232.degree. C. during the baking cycle.

Abstract: An automatic cooking machine includes a feeding device, a deep-fry device, stove device, a cooker transmission device, a serving device, a washing device, a stir-fry device and a panel each mounted on a base. A program logic controller corresponding with micro-switches and photoelectric sensors controls each of the devices to carry out an automatic cooking process. With such an automatic cooking machine design, the automatic cooking machine can stir-fry and deep-fry like a human cook and is easy to keep in good repair.

Abstract: A machine that is set up with the required potatoes, milk, butter and other seasonings for mashed potatoes and that when turned on proceeds to boil the potatoes, add the flavoring ingredients and whip the potatoes to a degree set by the user.

Abstract: A method and apparatus is provided for the monitoring of the doneness of a baked product without invasively contacting the baked product. An impact is directed against a side of the baked product, and the resulting flex distance due to the propagation of the impact through the baked product is measured. Both the impact and the resulting flex are preferably performed without direct physical contact with the baked product. The flex response time from the impact is compared to a pre-stored threshold, and if the flex response time is less than the threshold, a doneness signal is generated. The doneness signal may be used, for example, to control the baking process, and can be used for the automated monitoring of baked products in a commercial baking environment. The doneness signal can further be used, for example, to control either the baking dwell time, the oven temperature, or both, or to control other baking variables.

Abstract: A pressure cooker has a main body, a cover disposed on a top portion of the main body, an exhaust steam valve disposed on the cover, a heat conductive disk disposed on a bottom of the main body, the heat conductive disk having a center hole receiving a temperature switch, the temperature switch disposed on a bottom center of the main body, an electric heating pipe disposed on a bottom of the heat conductive disk, and a base seat having a hollow interior receiving a lower portion of the main body, the heat conductive disk, the temperature switch, and the electric heating pipe. A timer switch and an electric source switch are disposed on the base seat.

Abstract: A cooking appliance having an upper cooking unit pivotally mounted on a lower cooking unit for rotation substantially about a horizontal axis into three different positions, a first position in which the upper cooking unit is on top of the lower cooking unit to form a contact grill, a second position in which the upper cooking unit is substantially horizontally oriented with and parallel to the lower cooking unit to form therewith a double grooved griddle, and a third, generally upright, position intermediate the first and second positions to provide access to the lower cooking plate when the appliance is being used as a contact grill. The cooking plates have elongate grooves which are generally parallel to an axis of the hinge that connects the upper and lower cooking units together and which grooves increase in depth from one side of the cooking appliance to the other for carrying liquid cooking byproducts away from the food being cooked.

Abstract: A method and apparatus for final rethermalizing of a pre-cooked food product.

Abstract: An automatic bread producing apparatus has a baking chamber. A temperature sensor is operative for detecting a temperature within the baking chamber. A first device is operative for detecting a room temperature. A second device is operative for determining a corrective value in response to the room temperature detected by the first device. A third device is operative for correcting a first control temperature into a second control temperature in response to the corrective value determined by the second device. A fourth device is operative for controlling a bread producing process in response to the temperature detected by the temperature sensor and the second control temperature provided by the third device.

Abstract: Prior ice cream cone baking machines were manually raised and lowered, causing the cone to be sometimes overcooked or burnt. The present invention automatically raises the upper cooking plate after a pre-set cooking time, and maintains the baked cake at a warm temperature until removed from the lower cooking plate.

Abstract: A temperature controller for an electrically operated cooking appliance which performs as a thermostatic controller at high temperatures and as a simmerstat or time dependent temperature controller at simmering temperatures.

Abstract: A grilling appliance includes a housing defining an internal grilling compartment for receiving a food article to be grilled; an impaling member mounted within the grilling compartment for impaling a food article to be grilled; a circular array of electrical heaters surrounding the impaling member for heating the food article impaled thereon. The impaling member is non-rotatably mounted to the housing within the grilling compartment, and the electrical heaters are sequentially energized to produce a rotating heating front which rotates around the impaling member to heat the article impaled thereon.

Abstract: A rethermalization system for heating refrigerated food on trays, maintaining the food in a refrigerated condition until heated, and heating some of the food to a desired temperature at a serving time while maintaining the rest of the food in a refrigerated condition. The system has a cart which docks inside a refrigerator. The cart has shelves on which trays of food reside. In the shelves there are heaters. The operator programs the system using an intricate series of commands at an operator interface. A first controller interprets the commands and sends the program to a second controller. The second controller controls the heating cycle of the heaters. A current sensor is provided to sense whether there is current to the heaters. The second controller polls the current sensor and compares the findings to what is called for in the program.

Abstract: A toaster oven with a modular control assembly. The assembly has a frame, an electrical switch assembly, a solenoid, and two levers. The electrical switch assembly is connected to the frame and has multiple sets of electrical switch contact blades. The two levers are directly pivotably connected to the frame. A first lever is connected to the solenoid to be moved by the solenoid. The second lever is adapted to move one of the sets of contact blades to a closed position. The two levers have portions adapted to engage and lock against each other. The toaster oven has a rotatable control shaft with two fins extending from a main section of the shaft in general offset radial directions. The control shaft is supported on the electrical switch assembly and is connected to a thermostat. The thermostat has a cam surface and two raised areas on opposite ends of the cam surface.

Abstract: An automatic bread maker comprises: an oven chamber having a heater, a kneader and a temperature sensor; a bread vessel mounted within the oven chamber, ingredients being charged into the bread vessel; and controller for controlling the heater so as for a temperature within the oven chamber, which is detected by the temperature sensor to be maintained at a fermentation temperature.

Abstract: An integrated refrigeration and rethermalization system for storage of prepared meals in a refrigerated state, rethermalization of the meals in accordance with a rethermalization program, and maintenance of the rethermalized meals at a desired serving temperature is disclosed. Refrigerated meals are placed on trays, supported by heater shelves, in a refrigeration-rethermalization cart having onboard refrigeration. Critical cooling elements of the onboard refrigerator are located within the food storage area of the cart for improved cooling air flow and maximum cooling efficiency. The heater shelves contain one or more heating elements designed to heat only selected food items located on the trays in accordance with preset time-temperature curves, or rethermalization programs.

Abstract: The present invention is directed to an electrical appliance for automatically preparing a baby-feeding formulation at a prescribed hour, and for maintaining the prepared formulation at a preferred temperature for a limited period of time prior to consumption by an infant. The device may be powered by any power source for providing either alternating current or direct current.

Abstract: A rethermalization system for heating refrigerated food on trays, maintaining the food in a refrigerated condition until heated, and heating some of the food to a desired temperature at a serving time while maintaining the rest of the food in a refrigerated condition. The system has a cart which docks inside a refrigerator. The cart has shelves on which trays of food reside. In the shelves there are heaters. The operator programs the system using an intricate series of commands at an operator interface. A first controller interprets the commands and sends the program to a second controller. The second controller controls the heating cycle of the heaters. A current sensor is provided to sense whether there is current to the heaters. The second controller polls the current sensor and compares the findings to what is called for in the program.

Abstract: A method for displaying preheat or oven thermal conditioning times in a countdown timer for both thermal and thermal convection ovens is provided. The method has the steps of providing an oven having an oven cavity, a heating element, a control panel for inputting cooking parameters, and controls connected to the heating element for operating the oven; selecting a preheat temperature using the input control panel, providing a preheat time by using the control system; determining if the oven cavity is pre-conditioned; executing a preheat cycle when the oven is not pre-conditioned; displaying the preheat time in a decrementing manner using the display; and ending the preheat cycle when the decrementing preheat time equals zero. An oven having an improved preheat system is also provided.

Abstract: Disclosed is a control circuit for an electric cooker. In the control circuit of the electric cooker, a voltage selection supply rectifies a selected voltage, and applies it to a voltage sensor. The voltage sensor compares the voltage from a power supply controller with a reference voltage from a time proportion temperature controller, and applies the result to a temperature controller. The temperature controller has a time controlling resistor. The time proportion temperature controller generates a time proportion control signal having a constant period, and applies the time proportion control signal to the power supply controller. Simultaneously, a switching mode temperature controller having a thermal sensor generates a heater control signal according to a heater temperature sensed by the thermal sensor, and the heater control signal to the power supply controller.

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

Abstract: For making a cooked waffle from batter, a waffle maker comprises a pair of opposing heater grids configured to be closed together when batter is placed therebetween for cooking, and a controllable power supply with an output coupled to the grids for supplying power thereto to heat the grids. The power supply has a cooking mode wherein a high level output is supplied to the grids during a cooking cycle and a standby mode wherein a lower level output is supplied to the grids upon completion of the cooking cycle for preventing overheating of the grids. The temperature of the grids is controlled to provide optimum cooking and to prevent overheated grids between cooking cycles.

Abstract: An activity monitor for a gas cooker or grill which monitors activity with a motion detector. When the grill has not been used for a preselected time period, the gas supply is automatically shut off to avoid fire hazard and/or wasting of fuel. An adjustable timer is used to activate the automatic shut off of the gas supply only after no motion has been detected for a preselected time period. A default timer value can be used when the grill is initially activated. If motion is detected prior to gas supply shut off, then the timer is reset to zero. Motion detection is accomplished by one or more methods including a lid position sensor to detect when the grill lid is moved between the open and the closed position a motion detector which monitors switch usage to detect activity, and vibration or movement monitors.

Abstract: A personal cooking appliance including a container having a first recess, a first edge surrounding the recess, a timer mounted on a front side of the container, a switch installed on a front side of the container, a pair of lugs each having an elliptical opening, and two grips mounted on respective lateral sides of the container, a first heater arranged within the container and electrically connected with said timer and the switch, a rectangular lid having a second recess, the second recess being less than the first recess in depth, a second edge surrounding the first recess, a third edge surrounding a front and two lateral sides thereof, a pair of ears each having a pin adapted to fit into the elliptical opening, a protective plate provided on a front side of the lid, and a handle fixedly mounted on the protective plate, and a second heater arranged within the container and electrically connected with the timer and the switch, whereby the personal cooking appliance is particularly fit for a bachelor living i